A new state law has some of LA's finest chefs outraged. They'll have to wear disposable gloves every time they touch ready-to-eat raw food, what one calls the 'clay of her culinary sculpture.' Bartenders complain they'll have to snap on new gloves whenever they garnish a cocktail. Drinkers and diners do face the risk of food-borne illness, but is this a case of well-intentioned over-protection? We hear a debate. Also, why is historical preservation on hold in Los Angeles?
Later on To the Point, thirty-two states still have the death penalty, but it's getting hard to administer now that European companies are refusing to export the right drugs for lethal injections. Will that lead to fewer executions or a return to gas chambers, electric chairs and hangings?
Banner image: US Department of Agriculture