►
From YouTube: Committee on Government Operations on February 16, 2021
Description
Docket #0216 - Ordinance to establish guidelines for permitting retail residential kitchens.
A
This
matter
was
sponsored
by
councillor
julia
mejia
and
was
referred
to
the
committee
on
january
27
2021,
in
accordance
with
governor
baker's
march
12
executive
order,
we're
having
this
hearing
on
zoom
to
balance
the
our
our
ability
to
do
our
jobs,
but
also
with
the
public
safety.
At
this
moment,
during
the
pandemic,
the
public
may
watch
this
hearing
via
live
stream
at
www.boston.gov
city
dash
council
dash
tv
and
on
xfinity8rcn82
verizon964..
A
A
This
ordinance
will
amend
the
city
of
boston
code
by
allowing
for
retail
residential
kitchen
permits
to
prepare
cottage
foods.
Operators
of
retail
residential
kitchens
would
be
required
to
comply
with
state
sanitary
code
and
will
be
subject
to
annual
inspections
by
the
health
division
of
the
city's
inspectional
services
department.
A
Applicants
for
these
permits
would
be
required
to
obtain
all
necessary
permits
and
regulatory
approvals,
including
approvals
from
the
zba
or
zoning
board
of
appeal
participating.
Today
we
have
natalia
october,
director
of
small
business,
the
city
of
boston
and
for
everyone,
please
what
if
I
accidentally
mispronounced
your
name,
just
simply,
let
me
know
or
when
you
when
we
call
on
you,
please
correct
me
and
I
do
apologize
in
advance,
andre
and
tazari,
who
was
an
advocate
for
the
residential
kitchens.
A
We
have
irene
nacabange
la
lugundi,
a
founder
of
mani
juices
and
manisha
sethi,
who
is
a
technology
engineer
for
indalish
yeah?
Okay.
The
committee
committee
also
received
emails
actually
majority
of
the
emails
supporting
this
ordinance
or
at
least
excited
about
the
conversation
I
won't
say
so.
I'm
gonna
before
I
turn
it
over
julie,
mejia
for
opening
remarks.
I'm
just
going
to
announce
who
has
also
joined
us
today.
In
terms
of
my
colleagues.
A
In
order
of
arrival,
we
have
councillor
flynn,
councillor,
braden,
counselor,
bach
and
counselor
flaherty
council
over
here,
when
you're
ready
feel
free
to
do
opening
remarks
and
just
letting
people
know
how
this
will
go.
We'll
have
opening
remarks
from
our
our
colleagues,
then
I'm
going
to
actually
have
all
of
the
panelists
that
I
just
announced
go
ahead
and
speak.
B
B
B
These
certain
types
of
foods
called
cottage
foods
are
products
that
must
be
shelf
stable,
such
as
jams
baked
goods,
jerkys,
etc.
While
in
the
future,
we
hope
to
find
ways
to
expand
the
list
of
what
foods
you
can
make
in
your
home.
For
now,
we're
simply
implementing
a
law
that
the
commonwealth
of
massachusetts
has
written
has
written
it.
Our
ordinance
does
two
main
things.
First,
it
creates
the
permitting
process
for
at
home
entrepreneurs
who
are
interested
in
applying
for
a
permit.
B
We
have
been
working
closely
with
isd
the
department
of
small
business
development
to
make
sure
this
process
is
easy
and
affordable.
Second,
this
ordinance
outlines
ways
which
the
city
can
ensure
what
the
products
and
the
employees
of
the
retail
kitchen
residential
kitchens
will
follow
all
health
code
standards.
B
We
have
had
the
pleasure
working
alongside
community
active
advocates
and
members
of
the
mayor's
administration
on
this.
We
look
forward
to
holding
this
hearing
and
the
following
work
working
sessions
and
passing
something
soon
so
that
entrepreneurs
across
the
city
can
begin
to
take
advantage
of
retail
residential
kitchens,
and
I
also
would
like
to
thank
my
colleagues
who
have
joined
us
in
the
administration
and
the
advocates
that
are
going
to
be
on
the
panel
today
and
thank
you,
chairwoman,
counselor
edwards
for
always
breaking
it
all
down
for
us.
Thank
you
very
much.
A
C
A
D
Thank
you,
council,
edwards
and
councillor
mejia
to
the
panelists
and
city
council
staff,
central
staff
as
well
council
edwards.
I
have
no
opening
statement.
I
just
want
to
again.
I
know
you
did,
but
I
want
to
acknowledge
the
fire
commissioner
and
the
men
and
women
of
the
fire
department
for
their
extraordinary
work
in
our
city.
Thank
you,
council.
F
Good
morning,
madam
chair,
I
don't
have
any
opening
statement
at
this
point.
I
just
want
to
thank
everyone
for
bringing
this
issue
forward,
especially
andre
andre
who
spoke
with
us.
I
think
we
were
about
to
evacuate
from
city
hall
last
year
when
he
he
brought
this
issue
to
our
attention.
I'm
really
delighted
to
see
that
it's
moving
forward
with
the
support
of
councillor
mejia
and
I
look
forward
to
the
conversation
this
morning.
Thank
you.
G
G
All
residential
was
part
of
it
was
part
of
trying
to
you,
know
segregate
city
spaces,
and
so
I
think,
thinking
about
you
know
how
do
we
embrace
this
immigrant
nature
of
the
city?
How
do
we
have
these
uses
mixed
in
together
and
then
at
the
same
time,
make
sure
that
we're
keeping
all
the
all
the
health
and
sanitary
and
safety
codes
that
we
need
to
it's
it's
a
great
project.
So
thank
you,
counselor
and
thanks.
Madam
chair.
A
Thank
you,
okay,
so
second
verse
will
be
better
than
the
first.
I
forgot
a
lot
of
people
who
are
here
to
testify
and
I
truly
apologize.
I
had
half
my
notes,
so
I'm
gonna
go
through
the
whole
list
again,
and
these
are
mostly
the
folks
are
hard-working
folks
from
the
city.
Again
we
have
commissioner
john
dempsey,
chief
tully
from
the
fire
department,
dion
irish
commissioner,
from
inspectional
services
department,
chris
english
who's,
the
chief
of
staff
from
isd
dan
prendergast.
A
I
don't
have
a
department.
Is
that
isd
as
well
dan
isd
and
then,
of
course,
natalia
ortube
from
the
director
of
small
business,
and
I
had
already
announced
the
advocates,
but
I'll
just
do
it
again:
andre
and
tazari
who's.
An
advocate
for
this
irene,
nacho
bonjour,
gundy,
founder
of
mani,
mani
juices
and
manisha
sethi
technology
engineer
from
in
dallas,
my
extreme
apologies
to
all
apologies
to
everyone,
counselor
flaherty.
H
Thank
you
manager,
no
immediate
questions
great
to
see,
obviously
our
commissioner
commissioner
dempsey,
commissioner
irish,
with
respect
to
life,
safety
and
sanitation,
etc,
and
obviously
natalia
doing
great
work
on
behalf
of
our
small
businesses.
So
look
forward
to
the
hearing
and
the
discussion
and
I'll
weigh
in
at
the
appropriate
time.
Thank.
A
You
thank
you
so
much
and
I'm
excited
to
have
this
conversation.
This
is
again
for
folks
to
know
this
is
about
an
ordinance,
so
we're
going
to
be
very
specific
about
the
ordinance
and
what
it
can
or
can't
do
and
the
implications
of
of
the
overall
concept.
I
will
so
so
I'll
just
go
ahead
and
get
my
outside
of
this
topic,
but
part
of
the
theme
thoughts
out
there.
I
am
I'm
excited
for
this
conversation.
I
have.
A
I
have
certain
concerns
and
I'm
sure
the
advocates
will
explain
to
us
how
you
can
keep
and
monitor
the
sanitation
of
product
in
people's
private
homes.
I
am
concerned,
or
at
least
would
want
to
know
how
does
this
impact
the
landlord-tenant
relationship,
if
they're
becoming
a
commercial
entity
in
an
apartment?
You
know
in
a
triple
decker,
for
example,
I'm
curious
about
that.
A
I'm
curious
if
the
landlord
needs
to
be
notified,
if
that
would
impact
their
insurance
at
all.
I
say
that
as
a
landlord
and
I
have
a
triple
decker,
so
I'm
curious
I'm
not
opposed
to
it.
I
just
tell
me
practically
how
that
works.
I'm
also
curious
and
then
would
love
to
hear
at
maybe
another
hearing,
counselor
mejia
how
how
we
could
talk
about
expanding
economic
opportunity
with
the
delicious
foods
that
we
can
make
that
are
hot,
but
but
I
feel
like
we
aren't
actually
doing.
We
haven't
really.
A
A
I
don't
intend
for
this
conversation
to
be
about
that.
I
just
wanted
people
to
to
know.
I
completely
agree
with
how
we
get
how
we
streamline
our
permitting
system,
how
we
streamline
and
include
more
people
in
the
talents
that
they
have
because
of
you
know,
an
ineffective
government
is
one
that
blocks
out
talent
for
the
sake
of
rules
and
regulations.
I
think
an
effective
innovative
government
can
combine
the
two.
So
I'm
very
excited
about
this
conversation.
A
A
I
I
We
understand
that
there
is
strong
interest
in
the
concern
in
our
city
for
this,
and
we've
had
several
hearings
and
and
inquiries
about
us
taking
advantage
of
the
state
law
that
does
a
lot
of
residential
retail
kitchens,
and
so
we
began
to
have
internal
conversations
to
look
at
at
how
we
could
do
this
and
address
all
the
the
various
concerns
that
you
actually
mentioned
chair.
There
are
a
lot
of
things
that
we
have
to
look
at
in
order
to
do
something
like
this
safely.
I
When
we
learned
of
counselor
mejia's
plans
to
file
an
ordinance,
we
were
very
happy
to
provide
our
input
and
we
always
appreciate
the
opportunity
to
weigh
in
on
policies
that
directly
impact
our
work.
We
think
it
makes
for
use
for
good
governance.
So,
as
I
mentioned
before,
there
is
already
a
state
law
that
allows
residential
kitchens.
I
So
we
don't
necessarily
need
to
establish
an
ordinance
in
order
to
establish
a
permit
process,
but
I
think
it
is
helpful
for
us
to
have
an
ordinance
by
establishing
a
fetus
more
equitable
than
what
we
would
have
been
able
to
charge
and
also
to
ensure
that
we
have
a
good
enforcement
mechanism
in
place
to
address
things.
That
may
come
up,
however,
to
fully
launch
a
program.
We
also
need
to
address
other
concerns
such
as
zoning.
I
We
need
to
establish
administrative
rules
and
regulations
to
address
menus
food
sourcing,
labeling
inspection
standards,
hours
of
operations,
access
for
inspections,
because
this
is
all
new
territory
for
us
as
it
comes
to
doing
inspections,
and
we
need
to
have
conversations
with
our
employee
unions,
colleagues
such
as
the
fire
department,
economic
development.
So
I
think
we
we're
looking
forward
to
having
robust
conversations
in
order
to
establish
a
program,
that's
safe
for
all,
that's
accessible
for
all
in
a
multilingual
way
that
we
can
provide
access,
guidance
and
assistance.
I
Food
and
assistant
commissioner
pendergrass
he'll
get
more
into
the
details
on
inspection
standards
and
some
of
the
food
standards
that
are
currently
already
outlined
in
law,
but
overall,
we're
here
to
help
move
an
idea
like
this
forward,
because
it
we
think
it
makes
sense,
and
we
owe
it
to
our
residents
to
establish
a
process
that
ensures
the
safety
of
property
of
our
consumers,
our
inspectors
and
operators.
So
I
would
leave
it
at
that
for
now
and
happy
to
answer
any
questions.
A
A
J
Good
morning,
everyone
I'm
really
excited
to
be
here.
Thank
you,
councillor,
edwards
and
councillor
mejia,
for
your
leadership,
we're
always
willing
and
able
to
support
small
businesses
within
the
city
of
boston,
excited
to
add
these
types
of
businesses
to
our
kind
of
portfolio
and
to
the
resources
that
are
available.
J
In
addition,
we
also
do
storefront
improvements
which
don't
really
qualify
here
and
help
organize
and
run
the
boston
main
streets
program
which
some
of
these
businesses
may
fall
into,
so
we're
excited
to
offer
these
services
to
any
small
business
and
any
entrepreneur
looking
to
launch
this
business
councilor
ed
edwards.
I
do
want
to
make
sure
to
acknowledge
your
comments
about
the
food
trucks.
I
would
love
to
have
a
conversation
with
you
about
that.
J
We
have
been
working
really
hard
to
support
food
trucks,
and
I
know
that
this
is
not
about
that,
but
I
didn't
want
to
disregard
your
comments.
We've
been
working
really
closely
with
commissioner
irish
and
isd
as
well
as
others
on
this
call
around
this
effort
and
are
excited
to
see
this
happen.
Thank
you
so
much.
K
Thank
you,
council
editors.
The
pronunciation
was
perfect,
so
thank
you.
Hi
everybody.
My
name
is
anjan
chazzari.
I
am
a
city
planning
student
at
boston,
university,
a
staff
member
at
bu,
school
of
public
health,
and
I
also
oversee
a
grassroots
campaign
advocating
for
boston
to
permit
retail
residential
kitchens,
also
known
as
cottage
food
operations,
while
state
regulations
on
cottage
food
operations
have
been
in
place
since
the
year.
2000
boston
and
a
handful
of
other
cities
in
massachusetts
have
yet
to
start
permitting
these
types
of
home
food
operations.
K
This
is
a
problem
because
it
limits
the
commerce
and
opportunities
for
local
food
producers
here
in
the
city.
Really.
The
fact
is
that
the
state's
current
guidance
on
college
food
operations
are
outdated
compared
to
countless
other
states
in
the
country
and
really
illustrates
the
needs
to
change
them
to
be
more
supportive
of
home
food
operations.
K
At
the
same
time,
I
understand
that
this
council
and
city
agencies
work
within
boston's
municipal
borders,
and
I
commend
this
council
and
all
the
agencies
within
it
for
the
tireless
work
you
do
every
day
for
the
health
and
safety
of
those
in
the
city.
This
appreciation
is
multiplied
10
times
over
with
the
commitments
that
have
been
made
and
shown
this
past
year
with
the
kobit
19
pandemic.
K
I
understand
that
doing
this
with
the
many
other
duties
they
continually
perform
like
maintaining
the
health
and
safety
of
restaurants,
recreational
camps,
housing
inspections,
pest
control
and
much
more
is
no
easy
task.
At
the
same
time,
there
are
many
benefits
to
these
types
of
operations
that
it
would
bring
to
the
city
that
shouldn't
go
unnoticed.
K
These
operations
promote
spending
in
the
local
economy.
It
increases
the
amount
of
money
circulated
within
boston.
They
support
local
farmers,
who
can
generate
more
revenue
by
supplying
fresh
produce
to
cottage
food
producers
in
the
city
who
can
prepare
value-added
products
from
produce
bought
from
local
farms
right
outside
of
boston.
K
These
operations
encourage
local
business
development,
which
in
turn
create
a
stronger
sense
of
community
in
neighborhoods
throughout
the
city
and
finally,
they
serve
as
a
launching
pad
for
successful
business
creation.
For
example,
there
are
many
stories
from
towns
where
a
home
baker
starts
with
a
residential
kitchen,
builds
a
following
and
then
is
able
to
open
a
brick
and
mortar
establishment
from
their
early
startup.
K
Finally,
I
encourage
this
committee,
boston
city,
council,
inspectional
services,
division,
small
business
office
and,
if
necessary,
bpda,
to
move
swiftly
on
establishing
these
guidelines
for
local
food
producers
and
consumers,
as
the
city
continues
to
establish
better
ways
to
provide
opportunities
for
their
residents.
Thank
you
very
much.
L
L
So.
My
testimony
and
me
being
here
is
really
to
give
you
the
idea
of
support,
but
also
the
benefits
that
would
come
with
this
being
approved
and
the
opportunities
that
lie.
I
think
a
great
part
of
it
has
to
do
with
the
fact
that
when
you
decide
that
you
are
going
to
become
a
food
entrepreneur,
you
don't
know
what
you're
doing
right.
L
I
personally
have
no
experience
in
working
in
a
kitchen,
so
it
was
very
exciting.
I
also
don't
have
experience
selling
a
product,
so
it
was
very
exciting,
but
along
the
way,
I
I
learned
very
quickly
with
the
help
of
a
legal
team
that
made
me
realize
that
I
was
in
violation
of
city
codes
and
rules,
so.
L
Now
that
my
isd
guys
have
made
me
a
lot
smarter
with
the
language
right
before
you
make
that
decision
and
that
leap
into
a
bigger
frying
pan
that
would
require
you
to
invest
more
money
right.
A
residential
kitchen
is
the
wonderful
opportunity
to
really
encourage
entrepreneurs
to
not
only
understand
what
they're
getting
into
understand
the
the
the
food,
the
food
safety
aspect.
Food
safety
is
not
just
for
the
entrepreneurs
benefit,
but
it's
also
for
the
consumers
benefit.
In
addition,
it's
also
for
the
brand's
benefit,
so
there's
this
opportunity.
L
L
Achieving
the
american
dream
in
so
many
ways,
and
so
this
is
why
I'm
here,
because
I
was
that
that
residential
kitchen
entrepreneur
who
hustled
out
of
her
kitchen
and
I
look
forward
to
hearing
from
everybody's
perspectives,
they've
already
been
some
really
great
questions
around
the
landlord
tenant
relationship.
I'm
happy
to
say
I
actually
have
one
of
those
relationships,
that's
really
wonderful
with
my
landlord
and
then,
most
importantly,
the
the
finances
right
because
that's
another
aspect,
another
component
to
this
in
drafting
this
with
andre
and
city
council
mejia's
office.
M
M
M
I
also
come
from
a
long
line
of
family
restaurant
businesses
in
the
city
of
pittsburgh,
where
I'm
originally
from
my
parents
have
operated
multiple
restaurants
there
for
about
25
years
as
well.
So
thank
you
for
having
me
and
I
am
in
the
process
of
launching
a
tech
platform
that
will
serve
as
an
online
marketplace
where
consumers
and
home
cooks
can
be
joined
together
within
their
communities.
M
I
have
done
vast
market
research
and
we
and
through
that
research
through
chatham
university
in
pittsburgh
to
drexel's
food
lab.
We
feel
providing
a
path
for
home
chefs
to
gain
even
greater
economic
independence
by
allowing
them
to
generate
additional
income
from
an
existing
skill
set
such
as
cooking
is
greatly
needed,
especially
in
light
of
the
pandemic.
M
Small-Scale
and
micro
enterprises
are
an
important
tool
for
those
who
may
not
want
to
grow,
who
may
want
to
grow
their
business
that
would
otherwise
not
have
access
to
sufficient
capital
to
enter
the
commercial
food
industry.
I
applaud
and
wholeheartedly
support
the
petition
here
to
enable
retail
residential
kitchens
in
the
city
of
boston.
As
you
probably
already
know,
I
think
there's
laws
in
about
49
states
and
washington
dc
that
allow
for
cottage
food
sales,
but
these
laws
vary
widely
as
to
what
types
of
foods
producers
and
sales
they
allow
some
of
councillor
edwards.
M
M
How
what
the
inspection
sort
of
the
cadence
of
the
inspections
looks
like,
so
I
I
would
ask
that
they
do
that
in
my
own
tech
platform,
I
have
been
approached
by
about
40
or
50
cottage
food
entrepreneurs
who
are
looking
for
a
marketplace
to
learn
how
to
run
a
business,
to
be
able
to
get
online
quicker
to
be
able
to
know
what
permitting
they
need
and
so
forth,
and
that
is
what
I'm
endeavoring
to
do.
So,
thank
you
for
having
me.
A
Thank
you,
and
just
just
to
give
everyone,
because
I
think
one
of
the
things
I'm
learning
to
do
better
is
to
make
sure
that
we're
all
clear
about
what
we're
talking
about
cottage
foods.
I
just
looked
up
a
basic
definition
to
give
people
some
examples
and
they
are,
they
include
loaf
breads
rolls
biscuits,
candy,
candies,
confections,
cakes,
pastries,
not
with
cream,
not
with
cream
or
any
dairy
product
inside
them,
cookies,
honey
jams,
jellies
preserves.
I
have
dry
herbs,
seasonings
mixtures,
homemade,
pasta,
cereals,
trail,
mixes,
vinegar,
flavored,
vinegars,
popcorn,
popcorn
balls.
A
Those
are
some
examples
that
I
have
just
to
quick
to
the
advocates.
If
you
want
to
also
give
me
some
more
examples
of,
let's
just
make
sure
we're
all
talking
about
what
we're
talking
about.
Excuse
me
know
what
we're
talking
about.
I
don't
know
manisha
if
you
had
some
other
examples
of
cottage
foods,
andre
or
irene.
M
I
think
you
probably
have
it
right:
counselor
edwards,
that's
probably
a
list.
I
know
in
state
to
state
it
varies,
but
your
list
is
probably
accurate
for
massachusetts.
I
do
think
that
you
know
the
again.
The
cottage
foods
that
have
been
produced
here
in
massachusetts
eventually
there's
probably
room
for
expansion
on
those,
but
I
believe
they're
correct.
As
of
now.
A
K
Thank
you.
I
think
the
everything
you
said
on
the
list
is
accurate
and
I
think
isd
could
speak
to
this
better,
just
in
terms
of
what
foods
classify,
because
there
are
classifications
of
temperature
control
foods
and
non-temperature
controlled
foods,
and
this
ordinance
is
advocating
for
establishing
guidelines
for
those
non-temperature
control
foods
baked
goods
breads,
like
you,
said,
no
cream
filled
foods.
Things
like
that.
A
A
While
it
is
already
legal,
the
permitting
process
happens
at
the
local
board
and
the
local
local
commission,
so
it
has
to
be
city
by
city
approved.
So
that's
what
we're
talking
about
today
again,
I
just
took
this
small
break
to
remind
people.
30,
000
foot
view
what
products
we're
talking
about
and
also
why
we're
in
this
process.
So
I'm
going
to
go
back
up
to
my
colleague
and
we'll
go
in
order
of
arrival
for
any
questions
and,
commissioner
dempsey,
I'm
just
going
to
add
you
in
at
after
the
commission.
B
Thank
you,
counselor
edwards,
and
thank
you
to
everyone
who
has
already
provided
testimony.
I
have
a
few
questions
for
the
administration
and
just
wanted
to
acknowledge
that
the
administration
has
been
working
closely
with
our
office,
so
we've
had
meetings
and
have
had
many
opportunities
to
unpack
and
a
lot
of
this
so
just
really
grateful
for
your
partnership
in
this
process.
So
just
quickly
for
natalia,
you
know
our
office
reached
out
to
other
cities
and
towns
to
see
how
implemented
retail
residential
kitchens.
B
Some
of
these
cities
and
towns
say
that
very
few
people
have
taken
advantage
of
these
permits.
There's
clearly
a
need
and
desire
for
this
process
to
be
permanent
in
boston.
So
I'm
curious
to
learn
what
can
we
do
to
make
sure
as
that
as
many
people
as
possible
utilize
this
process,
and
I
think
about
a
lot
of
folks
from
I
know
that
commissioner
irish
had
mentioned
that
there
were
22
folks
who
received
citations
because
they
were
operating
illegally.
So
I'm
just
curious
in
terms
of
the
rollout.
J
I
want
to
also
just
note
that
we've
been
hosting
conference
calls
to
small
businesses
every
tuesday
since
the
beginning
of
the
pandemic,
virtually
at
3
pm,
they're
hosted,
live
on
facebook
and
also
on
zoom,
so
folks
can
join.
We
have
interpretation
services
available
in
chinese,
vietnamese
and
spanish
every
single
week,
so
you
know,
I
think
one
way
to
get
folks
really
to
know
about
that
is
to
to
share
those
platforms
for
communicating
with
us
directly.
J
I
think
this
is
going
to
be
an
outreach
effort.
My
office
has
not
received
many
requests
around
this
particular
topic
in
the
past,
but
as
we
move
forward,
I
anticipate
that
we
will
get
more
more
requests
and
information
about
this,
and
so
we
would
want
to
make
sure
that
we
are
connecting
them
to
all
the
right
people
and
resources
manisha.
J
And
I'm
happy
if
you
want
to
just
email
me,
your
contact
information,
I'm
happy
to
send
you
that
information,
but
I
think,
like
I
said,
like
I
mentioned,
I
think
outreach
is
going
to
be
really
important
and
making
sure
that
we
have
a
place
for
people
to
go.
To
get
that
information
will
be
really
significant.
B
A
A
So,
if
any
of
the
panelists,
what
we
have
three
three
kind
of
course
questions
a
zoning
one
which
might
we
might
consider
for
later
on.
Council
mejia,
that's
kind
of
a
general
question
about
updates
in
the
zoning,
if
it's
okay,
but
it's
to
focus
again
on
the
folks
who
might
be
in
crowded
apartments
or
have
complicated
other
legal
issues
and
allowing
the
state
to
come
in
or
the
city
to
come
in
and
then
also
in
terms
of
sanitation.
So
those
are
the
two
buckets.
I
So,
madam
chair,
if
you'd
like
I
mean
we
could
address
all
three
I
could
have
chris
english
can
speak
to
the
zoning
code
and
I'll
also
have
dan
pendergrass
get
into
some
more
detail
about
the
inspection
standards.
But
there
are
already
existing
standards
for
sanitary
code
for
residential
retail
kitchens,
as
well
as
for
just
residences
in
general,
and
we
want
to
make
sure
that
folks
are
meeting
that,
but
relative
to
citizenship.
I
That's
not
something
that
isd
would
be
looking
into.
However,
we
do
believe
and
we'd
have
to
do
more
exploration
on
it,
but
we
do
believe
that
folks
who
are
operating
should
also
be
registered
as
a
business.
So
we
we've
encouraged
that
with
short-term
rentals,
we've
had
folks
to
go
to
the
city
clerk's
office
to
register
as
a
business.
So
we
would
think
that
that
would
be
the
same
thing
that
would
apply
here,
but
I'll
toss
it
to
dan
pendergrass.
N
Yes,
thank
you,
commissioner,
good
morning,
everyone
so,
as
as
a
commissioner
has
stated,
the
you
know,
current
state
sanitary
called
105
cmr
590
currently
has
conditions
in
which
kitchens,
up
until
now
commercial
kitchen
should
be
operating
and
kept
in
they.
They
need
to
be
kept
in
a
clean
and
sanitary
manner,
everything
from
equipment
to
cooking
surfaces,
to
storage
surfaces,
etc.
All
all
refrigeration
and
food
source
should
be,
you
know
kept
according
to
code
as
well.
N
N
Our
inspectors
would
would
walk
through
the
kitchen
facilities
where
the
food
is
being
prepared
stored
in
any
other
storage
areas
where
foods
associated
with
the
business
would
be
stored
in
our
goal
would
be
to
try
to
separate
as
much
as
we
could
between
their
family,
food
and
food
source,
and
particularly
where,
where
the
business
would
be
stored-
and
you
know
with
that
being
said,
we
would
conduct
routine
sanitary
inspections.
The
conditions
should
be
kept
in
a
clean
sanitary
manner.
O
Thanks
counselor,
just
a
brief
note
about
the
zoning
right
now.
This
the
zoning
code
doesn't
have
a
an
adequate
use
definition
for
this
type
of
operation
in
in
any
part
of
the
code.
There
are
some
accessory
uses
that
are
related
to
businesses,
but
don't
necessarily
fully
encompass
the
type
of
operation
here.
So
what
we've
been
working
with
the
bpda
on
is
drafting
some
language
to
have
an
amendment
to
the
zoning
code
to
create
a
new
definition
for
an
accessory
use.
O
That
would
then
we
would
also
update
the
neighborhood
tables
to
make
this
to
define
where
this
use
is
conditional,
forbidden
and
allowed.
That
process
would
have
to
go
through
the
bpda
board
and
the
zoning
commission
as
you're
aware,
but
that
would
allow
us
to
really
you
know
fully
cover
this
type
of
operation
in
a
home,
but
also
involve
the
community
in
a
public
review
process
when
applications
come
forward
similar
to
her
cba
proposals.
A
L
L
The
first
of
all
I
found
out
that
I
was
in
violation
with
food
safety
through
another
entrepreneur,
and
then
my
legal
team
helped
me
understand
the
issues
around
operating
in
my
kitchen,
so
in
taking
the
food
safety
class,
it
really
demystified
a
lot
of
things
that
dan
just
mentioned
right.
So
these
are
things
that
make
sense.
Yet
if
you
work
in
a
commercial
kitchen,
it's
it's
a
no-brainer,
it's
easy.
The
other
thing
is
that
the
food
safety
class,
which
I
shared.
F
L
Think
we've
lost.
Oh
sorry,
go
ahead,
sir.
Sorry
so
with
based
on
commissioner
irish
and
dan
and
chris's
comments
in
regards
to
the
food
safety
aspect.
I
think
a
lot
of
us
who
are
in
this
space
that
don't
know
what
we
have
to
do.
We
can
be
easily
intimidated
by
the
sanitary
requirements
and
one
of
the
things
that
has
helped
me
through
this
process
is
taking
this
a
class.
L
That's
it's
called
food
safety
and
product
development
through
umass's
agricultural
school
and
honestly,
I
nerd
it
out
with
so
much
joy
because
it
talks
about
current
gmp
practices
to
dance
point,
how
the
space,
how
your
kitchen
or
your
workstation
should
be
cleaned.
It
should
be
maintained
how
you
separate.
A
C
E
A
I
M
Yep,
sorry,
I
think
we
lost
power
here
momentarily.
I
apologize.
You
can
hear
me.
Yes,
yes,
great,
so
the
question
about
liability
insurance,
counselor
edwards.
I
think
you
had
asked
that
question
and
that
might
also
apply
here.
There
is
a
few
companies
that,
under
my
research
that
do
provide
insurance
to
the
home
cook
or
the
home
cottage
food
producer.
One
is
flip
flip
and
there
is
another
one
that
I
don't
have
the
name
for
yet,
but
I'm
happy
to
send
it
later.
M
A
So
it's
a
two-step
process
for
them
for
those
renters
who
want
to
set
up
a
residential
kitchen,
it
would
be
first
that
they
go
through
whatever
you
know,
thoughts
and
set
up
their
own
business
in
their
own
mind.
Second,
if
I
understand
you
correctly,
commissioner,
they
would
need
permission
from
the
landlord,
or
at
least
the
city
of
boston
is
going
to
require
proof
of
that
permission
and
then
that
landlord
needs
to
go
and
seek
zba
or
go
to
the
zba
right.
Correct.
A
I
A
G
Councillor
bach,
thank
you,
council
edwards.
I
want
to
follow
up
on
the
zoning
question
for
commissioner
irish,
and
maybe
chris
as
well,
I
mean
it
seems
like
it's
not
obvious
to
me
that
it
would
have
to
be
a
zba
process.
I
mean
it
seems
like
another
option
would
be
if
we
in
the
zoning
code
redefined
residential
uses
such
that
they
could.
You
know,
include
a
residential
kit,
kitchen
use
and
I'm
just
curious,
where
sort
of
your
conversations
with
bpda
have
landed
so
far
on
that
front,.
G
O
I
think
the
the
bpda
is
definitely
taking
a
look
at
that.
One
other
option
we've
we've
talked
about
is
having
these
types
of
applications
be
part
of
the
zva
subcommittee
hearings,
so
they
sort
of
fit
in
in
that
smaller
change,
because
it's
simply
a
change
of
use,
no
work
to
be
done
for
the
most
part,
so
sort
of
trying
to
accelerate
the
review
and
approval
process.
That
way,
maybe
the
best
of
both
worlds
to
have
it
separated
out,
but
also
an
easier
process,
but
certainly
up
for
discussion.
I
mean,
I
don't
think
anything's
final.
G
Yeah
I
I
guess
I
would
just
add
my
two
cents
that
I
feel
like
we're
using
the
zba
subcommittee
to
solve
a
problem
of
like
our
current,
like
backlog
and
pipeline
right.
So
it's
then
like
if
we
also
add
these
on
top,
I
don't
know,
I
just
think
and
technically
you
would
be
doing
it
for
a
property
right.
So
then
that
prop
the
accessory
use
like
approved.
So
then
you
know
if
a
tenant
moved
out
a
new
tenant
moved
in
technically
they
wouldn't
like.
G
If
that
was
our
proxy
for
landlord
approval,
you
wouldn't
actually
need
that
anymore
once
it
was
approved
it
just.
It
seems
to
me
like
it
would
make
more
sense
to
think
about
it
a
little
bit
differently,
but
maybe
we
can
have.
You
know,
follow-up
conversation
on
that,
I'm
sure
the
working
session
stuff
and
then
my
question
and
this
might
be
for
the
sponsor
or
for
isd.
G
I
don't
know
if
you
guys
have
consulted
on
this,
but
the
the
language
of
the
current
ordinance
says
that
you
know
folks
would
need
to
be
certified
through
servs,
safe
and
meet
massachusetts.
Food
allergens,
awareness,
training,
certification
requirements.
I
just
wondered
if
those
two
trainings
like
or
is
that
coming
out
of
the
state
sanitary
code
is
there
like?
How
did
we
pick
the
those
trainings?
Are
there
others
we're
just
thinking
about
the
testimony
we
just
heard
about.
You
know
a
useful
one,
so
just
trying
to
understand
how
we
got
to
those
two.
N
Yeah,
so
the
the
certified
food
protection
manager
courses
is
is
required
as
part
of
having
a
a
health
permit.
What
we
do
here
at
isd
is
we.
We
provide
a
list
to
new
potential
business
businesses
permit
holders
where
there
are
certified
food
safety
consultants
that
are
sponsored
and
approved
on
the
mass
department
of
public
health
website
in
order
to
offer
this
certified
food
protection
management
training.
N
So
the
the
difference
between
the
certified
food
protection
management,
training
and
the
allergen
awareness
training
is
the
allergy
and
awareness
training.
Is
you
know
strictly
watching
a
video
on
the
types
and
the
importance
of
food
allergies
in
in
food
and
therefore
a
once
it's
completed
a
certificate
would
be
issued
to
the
person
who
applied
to
do
so.
N
Correct
in
order
of
moving
forward
in
order
for
a
person
or
a
business
to
get
a
retail
residential
kitchen
license,
we
would
want
them
to
provide
who
the
certified
food
protection
manager
is
with
a
copy
of
their
certificate,
and
that
person
should
also
be
trained
in
the
allergen
awareness
training
as
well.
Correct.
G
G
G
So
we
know
they're
the
back
of
the
house,
but
are
they
also
the
front
of
the
house?
Is
I
guess
what
I'm
asking
or
is
the
vision
that
you
know
that
they're
doing
delivery
or
that
they're
producing
things
that
then
might
get
sold
somewhere
else
around
the
city
like?
What's
to
what
extent
are
we
are
we
sort
of?
What's
our?
What's
our,
I
guess?
What's
our
formal
position
we're
taking
on
that
retail
aspect?
By
doing
this.
G
A
G
I
So
yeah,
that
is
something
that
I
think
that
zoning
would
also
be
helpful
when
addressing
that,
although
we're
having
this
conversation
about
establishing
a
permitting
process,
we
do
have
one
resident
who's
already
ahead
of
us
and
and
went
to
zba
and
got
a
variance
or
residential
type
kitchen
and,
and
the
decision
on
that
was
that
they
could
have
delivery.
I
believe
it's
delivery.
Only
if
I'm
correct
chris.
A
G
Can
can
I
sorry
can
I
can
I
lodge
one
more
question,
yes,
which
is
just
if
the
commission
well,
if
the
commissioner
could
speak
to
you
so
section
f
of
of
section
one
says
the
commissioner
of
inspection
services
shall
promulgate
rules
and
regs
necessary
to
implement
and
enforce
the
provisions
of
this
section.
I'm
just
wondering
sort
of
what
isd
thinks
the
kind
of
scale
of
promulgation
is
there
like.
Is
it
something
where
most
of
the
rules
and
regs
are
in
that
sanitary
code
that's
referenced
above,
and
so
it's
going
to
be
relatively
simple?
I
It's
difficult
to
predict
the
workload
given
that
we're
not
sure
how
many
people
will
take
advantage
of
this,
but
in
terms
of
additional
regulations
that
we
need
to
enact
a
lot
of
it's
already
codified
in
the
state
on
the
state
level.
But
then
there'll
be
some
boston,
specific
things
that
we
would
want
to
look
to
include.
We
want
to
make
sure
this
language
that
folks
are
agreeing
that
they're
going
to
give
us
consent
right
when
we
need
to
do
inspections,
we
want
to
address
advertising.
I
We
want
to
make
sure
that
any
advertisement
does
reflect
that
there
is
an
approved,
let's
say,
registration
number
or
permit
number
from
the
city,
so
the
public
has
confidence
in
that,
and
we
also
need
to
you
know,
like
I
said,
have
conversations
with
our
colleagues
in
the
fire
department.
We
also
want
to
take
a
look
at
this
from
the
housing
code
standpoint.
I
Although
they're
separate,
we
still
want
to
make
sure
that,
if
we're
in
a
in
a
unit
and
we're
approving
it
for
for
sale
to
consumers,
that
we
have
that
we're
also
looking
at
other
things
to
make
sure
that
the
minimum
health
and
safety
standards
are
being
met.
So
there
are
things
like
that
that
we
we
need
to
work
out
and
and
also
just
implement
them
on
a
administrative
level.
H
H
When
you're
dealing
with
you
know,
ovens
and
stoves
and
you're
working
in
volume,
and
you
might
be
emitting
smoking
fumes
and
stuff
like
that,
so
everything
seems
to
be
covered,
except
for
the
life
safety
portion.
So
someone
can
speak
to
me
about
what,
if
any
measures
will
be
taken
to
ensure
that
smoke
detectors
are
working,
carbon
monoxide
detectors
are
working
proper
ventilation
and
that
the
the
building
has
sufficient
appropriate
egress
access
to
get
folks
in
and
out
safely
in
the
incident.
I
I
can
take
that.
Thank
you
counselor,
so
so,
with
residential
retail
kitchens
is
a
typical
residential
kitchen.
It's
not
this
105
590
cmr
doesn't
require
them
to
have
any
commercial
type
of
operations
or
typical
home,
but
we
also
have
105
cmr
410,
which
sets
those
health
and
safety
standards
in
residences
for
with
respect
to
life,
safety,
life
safety
smoke
detectors,
carbon
monoxide
detectors,
those
are
all
required
under
the
house,
the
quote:
unquote
housing
code,
and
that's
why
I
mentioned.
I
I
want
to
make
sure
that
we're
also
looking
at
both
while
we're
there,
although
one
is,
you
know,
directly
relevant
to
giving
a
permit.
We
also
want
to
make
sure
that
the
other
things
are
addressed
as
well,
and
I
think
there's
also
opportunities
just
to
go
above
and
beyond
the
minimum
standards.
So
that's
why
I'm
interested
in
having
that
conversation
with
the
fire
department,
because
there
may
be
some
things
that
that
we
can
also
implement
to
enhance
safety
without
creating
like
barriers
that
folks
can't
circumvent.
H
A
Thank
you
so
I'm
I
have
several
questions
in
terms
of
the
practical
implications,
but
also
just
in
general,
how
this
how
this
can
be
rolled
out
or
work,
so
I'm
beaut
so
I'll
put
some
of
these
questions.
We
won't
have
answers
for
right
now
and
just
to
let
again
the
people
know.
Folks
know
this
is
the
beginning
of
the
conversation
when
we
we
will
then
have
working
sessions
very
likely
where
we're
addressing
different
aspects
of
this
ordinance.
A
The
working
sessions
are
about
the
language
where
we
get
really
into
the
detail
and
have
that
robust
back
and
forth,
where
the
comma
should
go.
If
this
phrase
makes
sense,
if
this
is
opening
us
up
to
lie,
but
all
those
things
like
that
happen
in
working
sessions,
but
so
part
of
the
questions
I
want
to
know
is:
does
direct
to
consumer.
What
does
that
mean?
As
counselor
block
was
on
that
line?
You
know
I
don't
want
to.
A
You
know
my
third
third
four
units
sitting
down
parachutes
of
donuts
to
folks
or
or
whatever,
without
what
is
direct
consumer?
Does
it
include
online?
Can
someone
just
then
suddenly
set
up
a
facebook
page
and
be
like
hey
I'm
selling
this
stuff?
For
my
house?
I'm
not
opposed
to
it
just
curious
what
it
means.
Also,
I
I
think
it's
a
wonderful
opportunity.
If
we're
going
to
grow
business
to
this,
is
you
know
to
small
business
into
city
hall?
A
Is
there
an?
Is
there
a
way
that
the
direct
to
consumer
could
include
us
helping
out
some
of
these
businesses
and
selling
some
of
these
baked
goods
in
city
hall
or
with
some
of
our
city
locations
or
outside
of
them?
I
just
think
it's
you
know
we.
We
have
been
discussing
procurement
and
city
contracts
as
an
issue
in
the
news.
Is
there
a
way
that
we
can
blend
both
of
these
things
and
allow
for
some
more
diversity
and
for
some
of
our
contractors
and
then
also?
A
A
I
could
speak
as
a
small
landlord,
I'm
inclined
to
give
permission
to
individual
tenants,
I'm
not
inclined
to
make
it
permanent
for
my
building,
and
so
how
do
we
would
you
do
the
zba
may
not
make
sense,
then,
because
I
don't
want
my
building
forever
to
have
this
this
permit,
but
I
I
may
want
you
know
the
lady
upstairs
single
mom,
who
does
who's
an
amazing
tenant
who
says
she's
really
good
at
making
jams
sure.
So
how
would
I
prove
my
my
approval
of
her?
Do
you
need
a
letter?
A
Would
you
want
an
affidavit
like
how?
How
would
how
would
that
make
sense
short
of
making
the,
because
when
she's
gone
I
don't
want
you
know
if
she
leaves
or
she
you
know,
decides
it's
not
for
her.
It's
a
it's
personal
right,
it's
personal!
Just
for
the
person
who
I
like,
who
I
respect,
who
I
think,
is
an
amazing
person.
So
how
do
we
do
that?
How
do
we
balance
that?
Because
it
is
deeply
personal,
I
think
in
some
cases
I'm
not
peabody,
I'm
not
like
trinity,
I'm
not
a
huge.
A
You
know
person
we're
talking
about
the
triple
decker
typical
owner
who
lives
in
the
place.
So
how
do
we
show
that
and
then
of
the
22
violators
of
the
sanitation
code?
How
many
of
them
were
making
cottage
products
versus,
like
you
know,
straight
roasting
like
lambs,
you
know
over
an
open
pit
in
their
house.
You
know
what
could
you
talk
about
the
gradation
of
the
violations
that
you
found?
I'm
really
curious
about
what
we're
really
talking
about.
22
doesn't
seem
that
many
is.
A
And
I
know
this
is
a
lot,
but
the
other
thing
I'm
thinking
about
is
the
debate.
We
had
with
not
debate
so
much
with
isd,
but
the
with
airbnb
and
other
folks.
I
don't
know
if
you
remember
dion,
we
we
we
outright
said
there
will
be
no
tenants
who
can
have
airbnbs
in
their
buildings,
even
with
the
landlord's
permission
and
one
of
the
reasons.
A
Why
is
because
we
felt
it
was
a
mini
hotel
within
a
mini
hotel
and
we
felt
the
other
option
is
getting
a
roommate
and,
and
that
was
it
was
also
about
the
enforcement
or
lack
thereof
when
you
get
down
to
the
tenant
level.
So
this
is
reminding
me
of
that
back
and
forth
that
we
have
so.
I
know
that's
a
lot,
but
I'm
you
know,
and
I
see
manisha
you
raise
your
hand
again.
I
hope
it's
to
answer
the
kind
of
questions
that
I
had
and
finally
manisha.
A
F
O
When
the
use
is
a
conditional
use
in
the
zoning
code,
the
zba
has
the
ability
to
grant
to
that
petitioner
only
and
for
a
time
limited
limited
period
of
time
so
upon
approval,
it
can
be
the
approval
can
be
for
one
year
or
can
be
for
two
years.
It
can
be
also.
The
condition
could
be
to
that
petitioner
only
so
that
it
doesn't
carry
over.
A
J
You
know
whether
it's
through
farmer's
markets
or
through
b2b,
or
you
know,
at
city
hall,
so
part
of
what
we
we
would
do
is
we
would
work
with
businesses
to
develop
kind
of
their
business
plans,
and
we
can
do
that
through
either
one-on-one
ta
or
look
at
projections
over
time.
You
know
after
they're
established,
I
think
as
it
pertains
to
procurement.
J
I
think.
Obviously,
if
there
are
large
enough
contracts
or
large
enough
procurement
opportunities
for
some
of
these
businesses,
we
would
walk
them
through
that.
I
think
in
particular
for
minority
and
women
who
are
establishing
these
types
of
businesses.
We
would
want
to
get
them
through
the
certification
process
so
that
they
can
be
counted
towards
those
numbers,
but
but
obviously
that's
at
a
larger
scale.
J
We
and
we
would
need
to
do
a
lot
of
kind
of
work
with
individual
businesses,
but
we
would
be
happy
to
offer
the
technical
assistance
that
is
required
for
those
businesses
it.
It
obviously
gets
more
in
the
weeds
and
it's
very
dependent
on
the
individual
businesses.
But
yes,
that
is
absolutely
something
we
would
offer.
I
I
don't
have
specifics
on
that,
but
I
can
say
that
you
know
we.
I
know
we
testified
previously,
that
we
had
22
complaints.
I
don't
believe
we've
issued
any
violations
right
and
from
the
the
the
complaints
that
I've
seen.
Some
of
those
folks
would
not
be
able
to
fit
under
this
particular
program,
because
the
food
that
they
were
making
and
selling
would
not
would
not
comply
with
cottage
food
definitions.
E
M
M
I
don't
have
a
direct
answer
to
some
of
your
questions
just
yet.
I
I
do
have
some
verbage
around
what
direct
to
consumer
means
in
some
of
the
other
states.
If
at
all
that
helps
here
from
a
verbiage
perspective,
I
will
say
for
my
research
with
the
cook
alliance
that
the
22
violations
that
are
being
questioned
here
when
they
had
done
some
preliminary
research
on
how
many
kitchens
were
operating
without
a
kitchen
without
a
license
in
california,
there
was
about
50
000
found
and
massachusetts
is
one-fifth
the
size
of
california.
M
So
I
can
tell
you,
there's
probably
about
20
000
here
also,
I
will
say
that
they're
posing,
as
far
as
we
know,
no
direct
threat
to
consumers,
but
that's
a
question
I
asked
of
the
isd.
All
respectfully
has
there.
Besides
the
complaints
has
there
ever
been
a
foodborne
illness
that
has
been
reported
out
of
any
of
these
unlicensed
kitchens
or
complaints.
Is
there
an
illness
that
has
been
reported
or
is
it
a
complaint?
That's
just
a
curiosity
question.
A
N
E
A
A
I
A
C
C
So
fire
fire
has
some
concerns,
and
mostly
we're
gonna,
probably
be
anticipating
that
there'll
be
more
cooking
fires.
Basically,
because
these
are
non-commercial
appliances
and
when
you
over
overuse
a
residential
appliance,
it
leads
to
breakdowns
and
and
build
up
and
and
whatever.
So
that's
that's
one
of
the
concerns
and
as
council
flaherty
said,
the
smoke
detectors
is
going
to
be
another
big
issue.
We've
had
fatalities
with
people
taking
the
batteries
out
or
disabling
detectors.
C
A
P
Thank
you
very
much
council
for
for
inviting
us
the
in
this
important
topic,
yeah,
echoing
our
commissioner
dempsey,
my
questions
early
on
they
kind
of
were
answered
by
you
know,
counselor
bach.
She
she
brought
it
up
like
how
how
does
the
the
retail,
the
retail
end
of
the
kitchen
work,
am
I
coming
through
because
you
look
like
you're
frozen.
P
P
You
know
in
the
you
know
where
we
live,
we
have
to
deal
with
snow
banks
and
then
so
that
was
kind
of
answered
so
moving
forward.
That
would
definitely
be
something
that
I
would
like
to
be
included
on,
like
the
the
retail
end
of
the
business,
and
then
this
is
kind
of
for
dion,
and
I
and
chief
of
staff,
english.
You
know
how
each
month
you
are
for
the
adu
workshop.
That
might
be
a
good
program
where
you
could
bring
in
the
subject
matter.
P
Experts
from
the
health
department
and
zoning
where
our
future
entrepreneurs
might
be
able
to
you,
know
log
on
on
a
monthly
basis,
and
you
know,
learn,
learn
from
other
people
that
are
already
in
the
trade,
but
also
learn
all
the
hurdles
that
need
to
be
jumped
over
before
you
can
start
producing
foods
and
selling
them
retail.
So
you,
I'm
sure,
you've
already
thought
of
that,
but
I
think
that
would
be
a
good
idea
having
a
monthly
workshop.
A
A
I
No,
we
envisioned
the
same
notification
process
would
exist
in
terms
of
us
mailing
to
a
butters,
but
in
terms
of
the
the
public
hearing
it
would
be
a
streamlined
process,
as
chris
mentioned
earlier,
for
we
currently
use
for
our
small
subcommittee.
So
it
wouldn't
require
all
the
civic
association
meetings.
I
It
would
be
more
of
an
informal
meeting
here
on
a
thursday
evening
at
isd
or
virtually
now,
and
then
it
would
be
on
the
the
board's
agenda
on
a
regular
meeting
as
sort
of
a
consent,
a
consent
agenda,
so
they
wouldn't
go
over
each
each
project.
One
by
one
did
go
on
the
recommendation
from
the
subcommittee.
A
Thank
you
so
at
this
point
we
can
go
back
through
a
round.
I
would
encourage
if
my
colleagues
are,
if
they
don't
have
very
again
to
know
this
conversation
is
going
to
continue
we're
going
to
keep
it
in
committee
to
have
exactly
what
commissioner
dempsey
and
commissioner
irish
have
noted
a
robust
understanding
of
the
permit
permitting
process.
A
I
think
we
need
to
to
finish
that
sentence
and
at
least
understand
where
they're
going
before
we
push
for
an
ordinance
that
allows
the
permitting
process.
Does
that
make
sense
to
everybody?
I'm
not
saying
we're
going
to
have
perfection,
but
I
think
all
of
us
have
certain
definitions,
concerns
and
questions
that
we
need
to
fill
in
the
gaps
and
then,
when
we
do
this
ordinance
to
allow
for
the
permitting
process,
we
already
know
where
we're
going.
That's
what
our
working
sessions
will
be
dedicated
to.
I,
unfortunately,
will
have
to
leave
in
about
10
minutes.
A
So
I'm
going
to
turn
this
over
shortly
to
counselor
flaherty.
Before
I
do
that,
and
we
go
through
the
round.
I
did
want
to
give
irene
the
floor.
She
has
been
waiting
patiently,
but
I
wanted
to
make
sure
sorry
irene
I
have
to
sometimes
I
just
have
to
get
through
my
round
before
I
can
go
back
to
folks
who've
already
spoken
so.
L
Irene,
I
understand-
and
this
is
it's
a
pleasure
to
be
part
of
this
experience,
but
also
learn.
So
thank
you
for
circling
back.
I
want
to
just
touch
base
on
something
that
you've
been
talking
about
and
you
and
counselor
bri
breeden,
and
that
is
the
insurance.
My
research,
obviously
I
have
insurance
and
mine
covers.
L
My
it
covers
the
business
it
covers
flooding
it
covers
if
anybody
gets
slips
and
falls,
and
so
it's
my
coverage
is
up
to
the
liabilities
up
to
four
million
dollars
total.
So
as
a
as
a
resident
as
a
landlord
there
would
your
your
home
would
be
covered
under
my
flip
insurance
that
I
am
that
I
have
now.
A
Thank
you,
that's
extremely
informative,
and
I
think
that
is
again.
I
one
of
the
things
we
could
work
out
in
a
working
session
is
how
how
to
approach
your
landlord
about
this
idea
right
and
how
to
make
sure
that
they
are.
They
are
fully
understood
because
you
know
when
you
first
hear
about
home
kitchens.
You
know
your
reaction
is:
oh,
my
god.
What
what
are
they
going
to
be
cooking?
How
often
is
it
becoming
a
mini
restaurant
in
the
house?
Right?
That's
your
first
reaction!
A
This
is
incredibly
informative
for
me
too,
to
understand
how
limited
the
definition
is
that
they're
gonna.
You
know
all
of
these
different
things,
and
the
other
thing
that
I
think
is
very
important
is-
and
I
I
mean
your
your
insurance-
does
it
cover
like
general
liability,
so
so
someone
slips
and
falls
coming
into
my
house
to
get
your
cookies
or
to
get
your
juices.
Does
your
insurance
cover
that,
or
is
it
just
with
the
product
itself?
A
L
A
Extremely
informative,
thank
you
so
much,
and
maybe
we
can
get
a
sample
of
the
of
a
policy
that
we
could
look
at
as
well.
If
it
covers
your
unit,
but
if
smoke
were
to
come
in
to
another
person's
unit,
it
wouldn't
cover
that
unit,
I'm
understanding
or
how
do
we
prove
that
they're
coming
to
get
cookies
from
you
and
not
just
a
general
vis
invitee,
but
that
this
is
the
problem
when
you
have
a
law
degree,
you
just
have
a
bunch
of
useless
information
and
questions
that
come
with
it.
A
F
F
I
was
wondering
if
there's
a
possibility
of
exploring
other
locations
like
community
centers
or
church
kitchens,
that
could
also
be
permitted
to
allow
these
entrepreneurs
to
have
access
to
a
an
inspected
food
safe
facility
in
a
community
resource
in
a
community
center
or
a
church
base
a
church
kitchen
that
they
could
avail
off.
Is
that
something
we
should
also
explore
while
we're
investigating
this,
because
not
everyone
will
be
able
to
do
it
in
their
home.
A
And
counselor
braden
just
so
far
our
clarification.
Do
you
mean,
for
example,
if
there's
a
sacred
hardness
boston
has
a
large
kitchen
downstairs
and
are
you
would
you
then
that
that
kitchen
could
be
made
available
certified
and
I,
as
an
individual,
get
a
permit
to
cook
there
on
mondays,
for
example,
then
you
get
the
permit
to
cook
there
on
tuesdays
and
is
that
what
you're
seeing
shared
shared
kitchen
space.
F
F
A
brazilian
woman
approached
them
to
ask
if
they
could,
she
could
do
prep,
prepare
foods
to
take
to
the
caribbean
festival,
and
you
know
she
did
it
for
a
few
years
and
then
they
discovered
that
it
was
illegal
and
she
wasn't
able
to
do
it
anymore,
and
so
I
I.
I
just
think
that
that's
another
potential
outlet
that
not
not
somebody
who
somebody
who
maybe
does
it
on
a
on
a
seasonal
basis
rather
than
a
year-round
operation.
A
B
B
M
Manisha
you
to
be
quick.
I
just
have
an
answer
for
council
raiden's
query
through
craft
foods
craft
out
of
chatham
university.
They
are
performing
some
research
for
me
today
that
will
share
a
show
gis
mapping
so
where
kitchens
are
as
long
as
they're
been
publicly
advertised
to
share
kitchen
spaces,
churches
may
may
or
may
not
be
included
because
sometimes
churches.
I
know
here
in
wellesley.
They
only
do
it
if
you're,
actually
a
non-profit,
if
you're
a
prophet,
they
will
they're
unable
to
do
it.
M
A
You
dan
dan,
has
raised
his
hand
if
you
want
to
go
ahead
and
answer
the
question,
then
we're
going
to
go
through
again
councillor
mejia
and
counselor
bradenbach
clarity
for
any
concluding
remarks.
Counselor
flaherty
will
in
about
three
minutes,
will
take
over
as
the
chair
or
we'll
chair
this
to
conclusion,
but
dan
go
ahead.
N
N
One
of
them
is
commonwealth
kitchens,
which
operates
on
quincy
street
196
quincy
street
here
in
dorchester,
and
the
other
one
is
first
baptist
church
633
center
street
in
in
jamaica,
plain
they're,
both
achieved
and
obtained
the
appropriate
use
and
occupancy
zoning
issues
in
order
to
do
that
and
they've
also
gone
through
all
the
health
code
requirements
and
operational
procedures
to
to
do
so.
So
there
are
currently
a
couple
of
locations
available
council
of
breeding.
If
you
have
any
constituents
looking
to
to
utilize
some
properly
licensed
indian
zone
kitchen
facilities
here
in
boston.
B
Yes,
thank
you
for
that,
and
I
think
that
you
know
I
come
into
these
spaces
with
a
can-do
attitude.
I
believe
everything
and
anything
is
possible.
We're
really
serious
about
trying
to
remove
barriers
and
creating
space
for
people
to
really
have
financial
and
economic
success.
So
I'm
really
grateful
to
my
colleagues
and
all
their
thoughtful
questions
to
help
us
unpack
what
we
need
to
do
to
to
get
there
so
really
thankful,
especially
a
shout
out
to
kenzie
counselor
bach,
who
always
brings
it
yo.
B
I'm
gonna
have
to
hire
you
quincy,
because
you
always
got
the
right
questions,
but
so
really
quick
in
regards
to
just
residential
kitchens.
This
is
for
manisha.
I'm
just
curious
in
your
experience.
Have
any
led
to
an
increase.
Do
you
know
of
any
has
led
into
increase
in
fires
like
establishing
residential
kitchens,
have
led
to
increasing
kitchen
fires
and
also
what
are
other
cities
and
states
doing
when
it
comes
to
the
landlord-tenant
relationship.
B
I
mean
I'm
also
a
landlord,
and
I
I'm
curious
about
what
that
relationship
would
look
like
and
as
someone
who
knows
how
important
it
is
to
create,
as
many
opportunities
for
people
to
be
able
to
thrive
in
the
city
would
just
like
to
know
any
recommendations
that
you
have
to
share
with
us.
To
kind
of
smooth
out
that
relationship.
M
So
think
is
this
a
question
for
me:
counselor
media,
all
of
them
for
you,
okay,
the
last
question,
landlord-tenant
relationship
and
what
other
states
or
other
places
have
done
to
address
this.
I
don't
have
that
off
hand,
but
I
will
send
it
to
you.
The
text
that
I
have
has
been
in
the
realm
of
private
residences,
so
I'm
sure
that
there
are
other
uses
of
this
where
there's
a
rented
facility
such
as
this,
so
I
will
get
back
to
you
after
this
leading
to
fires.
M
No,
I
have
never
heard,
in
my
view,
neither
from
the
cook
alliance
or
from
other
states
and
places
that
this
is
actually
legally
allowed.
Utah
and
colorado
are
also
following
by
the
way
in
california's
movement
that
it
has
resulted
in
fires
or
residential
fires.
I
do
believe
in
part
that
may
be
because
they
are
limited
to
the
amount
that
they
can
sell.
M
So
in
california,
as
an
example,
I
believe
there's
a
cap
of
50
000
per
year
and
if
they
graduate
past
that
mark,
they
have
to
graduate
to
a
commercial
kitchen,
because
it's
not
viable
to
produce
that
much
out
of
a
residential
kitchen
and
I'm
sorry.
Your
third
question
was
that
about
economic
viability.
M
Yeah,
so
yes
for
economic
viability,
I
have
so
let
in
california
alone,
through
the
cook
alliance.
This
has
led
when
I
mentioned
the
50
000
or
so
kitchens
that
were
not
licensed
properly
after
it
was
actually
legally
cleared
that
50
000.
Not
only
did
it
increase,
meaning
the
number
of
kitchens
that
actually
wanted
the
license,
because
all
of
a
sudden
it
was
legal,
it
was
more.
People
were
feeling
that
they
had
another
way
of
generating
income
and
a
lot
of
those,
and
I
have
research
that
shows
this.
M
A
lot
of
those
communities
are
those
marginalized
communities,
so
stay
at
home,
mothers,
non-speaking
and
non-english
speaking,
immigrants,
women,
underrepresented
minorities,
the
pandemic
really
allowed
all
of
the
unemployed,
chefs
and
restaurant
workers,
of
which
there
are,
I
think,
22.4
million.
At
this
point
grandparents
retirees
I
mean
I
can
go
on
and
on
there's
members
of
non-profit
organizations.
So
again,
these
are
skill.
Sets
that
people
already
have
they
don't
have
to
go
back
to
school,
for
they're
made
and
they're
made
available
for
them
to
utilize
and
earn
some
sort
of
income.
M
K
Thank
you
just
very
briefly.
I
know
councilor
edwards
mentioned
the
nitty-gritty
of
future
working
sessions,
but
I
think
this
is
an
opportunity,
especially
with
the
landlord-tenant
relationship,
to
lean
on
other
nearby
cities
and
towns
that
currently
permit
these
types
of
operations
to
learn
more
about
their
process,
so
that
we
can
pull
what
works
for
boston
and
and
tailor
that
accordingly.
G
Thanks
thanks
so
much
counselor
flaherty.
I
just
wanted
to
enter
it's
more
of
a
comment,
but
it's
for
follow-up
in
our
working
session.
My
instinct
is
that
the
the
sort
of
zoning
related
issues
will
be
most
relevant
if
there
is
in
fact
pickup
happening
at
the
establishment,
and
my
instinct
is
that
there
you're
going
to
have
some
of
the
issues
the
fire
department
raised,
the
kind
of
and
you're
more
likely
frankly
to
have
strong
neighbor
opinion.
G
So
I
just
want
to
flag
for
isd
that
I
think
we
should
really
think
about
that
before
before
overburdening
the
zba,
and
I
also
just
think
that
to
avoid
a
potential
tenant,
I
think
it's
one
thing
to
have
a
conversation
with
your
landlord.
It's
another
thing
to
feel
like
you
need
to
acquire
a
zoning
lawyer,
so
I
just
want
to
flag
that
for
further
conversation,
because
to
me
those
feel
like
two
very
different
questions,
depending
on
whether
that
pickup's
going
to
happen
on
the
site
or
not.
P
Thank
you,
council
flaherty.
No,
I
just
said
I
mean
we've
covered
a
lot
of
ground
today.
I
think
you
know,
council
edwards
said
this
is
kind
of
like
the
the
tip
of
the
iceberg.
I
guess
where
there'll
be
more
more
discussion
to
have
it
would
just
not
it'd
be
nice
to
be
included,
and
I
think
it
you
know
as
it
moves
forward
getting
getting
the
information
out
to
the
you
know
the
future.
I
So
I
want
to
echo
chief
telly:
there's
a
lot
more
work
to
be
done
and
we
need
to
ensure
that
everyone
is
at
the
table.
I
think
we've
covered
a
lot
of
ground
today
and
a
lot
of
good
points
have
come
up,
so
look
forward
to
continuing
the
discussion,
because
I
do
think
we
we
need
to
have
this
discussion
and
find
a
way,
find
a
path
forward
and
offer
this
to
our
residents
in
a
way
that
addresses
all
the
concerns
that
that
were
raised
today.
H
B
No
thank
you.
I'm
incredibly
excited
about
the
possibilities,
and
I
just
really
want
to
thank
our
participants
and
the
commissioners
and
the
fire
marshal
and
everyone
who
is
leaning
into
the
conversation.
I
think
that
we
have
an
amazing
opportunity,
especially
since
we
have
already
seen
this
across
the
state.
B
I
don't
think
that
you
know
what
we're
asking
and
what
we're
trying
to
unpack
here
is
going
to
keep
us
held
hostage
for
a
year
or
two,
while
folks
are
continuing
to
juggle
to
make
their
ends
meet.
So
I
think
we
have
a
responsibility
and
an
opportunity
to
show
what
government
looks
like
when
we
are
serious
about
moving
things
forward
and
putting
our
best
foot
forward
and
to
ensure
that
we
can
expedite
this
in
a
timely
and
efficient
and
also
being
really
thoughtful.
B
H
Okay,
thank
you
council
over
here
and,
as
indicated
by
the
chair,
she
wishes
to
work
with
the
lead
sponsor
in
scheduling
a
working
session,
so
on
behalf
of
the
chair,
council.
Edwards
want
to
thank
the
invited,
panelists
the
invited
guest,
and
I
want
to
see
my
colleagues
for
their
participation
and
with
respect
to
doctor
0216.