Starting in the Colonial Era, New York, Boston and Philadelphia required all fresh meat to be sold by licensed butchers in regulated public markets. New York abandoned public markets in the 1840’s, with disastrous effects on public health. A working paper[1] by economic historian Gergely Baics lays out the story:
Travel back in time to 1811, the . . . → Read More: From Public Meat Markets to Derivatives Markets: A Lesson from Old New York
