First they came for the salami...

On Monday inspectors destroyed all the cured meats at Il Buco restaurant in NoHo. They did so, according to the owner, Donna Lennard, not because of any evidence of contamination but because the temperature in the curing room was six degrees higher than it should have been.

"These are pigs that were raised for us," Ms. Lennard said. "We knew their names. We were trying to do something sustainable and traditional, and this is what happens."

From the New York Times on Wednesday, here.

The New York City Health Department is doing a great job recruiting for the libertarian chef movement.