Mark Stambler, profiled on Off-Ramp by food writer Miles Clements, makes award-winning bread in his wood-fired oven in his backyard in Silverlake. It wasn't a problem until he started selling it at a couple local stores. When the County found out, they made him stop. Fair enough, he didn't have any permits and knew it might happen. But Mark says many states make exceptions for people like him under so-called "cottage food" laws, and he's also discovered that the county has conflicting rules that make it very hard for an amateur like him to go legit. He talked with Off-Ramp host John Rabe about it.