Ordinance smells of ‘selective capitalism’

Reader Input
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This is in response to the Sept. 5 Auburn Journal article that highlighted the newest proposed ordinance that would regulate “eateries on wheels” (“Planning panel: Keep mobile food trucks out of Downtown, Old Town Auburn.”)
The article recaps how two of the three Auburn Planning Commission members in attendance last Tuesday (there are a total of five members on the commission) voted in favor a “package of new food-truck rules” being forwarded onto the Auburn City Council.
Yes, I realize three makes a quorum, however, as a local Auburn businessperson, I sure would want the full attendance and attention of the commission if a new city ordinance was being recommended that would impact my ability to maximize my business opportunities.
In reading the article there are a number of interesting comments:
Chairman Spokely wants a “fair playing field” for “brick and mortar business.” No mention of being fair to all businesses.
City Council candidate (Gary) Moffat is credited with stating that Old Town has 14 brick and mortar eateries and they “do not need food trucks.” He also adds, these trucks “don’t need to focus on where they can really skim the cream.”
It appears Mr. Moffat now wants to advocate for the local Old Town businesses he once abstained to participate with in their business association.
American politics at its finest!
How about we remember some good ol’ fashioned American capitalism — capitalism — distribution of goods and/or services that are determined mainly by competition in a free market. Credit Merriam-Webster Dictionary.
Sounds to me like the supporters of this proposed ordinance prefer a “watered-down” version of “selective” capitalism where their comfort zone remains the status quo.
Rather than inhibiting innovation we should be applauding local entrepreneurs that are willing to take risk, expand their (culinary) horizons and challenge others to, in turn, improve their “A” game.
So how about this approach ... let’s not regulate “out” the newest form of gastronomical delights but challenge the establishment to “out cook” them?
MICHAEL BURKE, businessperson, Auburn