Hey readers!

The Legionella riddled Cortina Inn has been closed again by the State of Vermont. Now the paper reports that it is filing for bankruptcy.

Contrary to what some individuals may believe, 'Legionnaire's Disease' is real, costly, and thriving in Vermont. Unfortunately, recent developments have led to the removal of the Plumbing board's 2003 ruling requiring a minimum temperature of 140F degrees for all tank-type water heater/storage.

Just as with the Cortina Inn, when the water temperature is below 140F degrees,'Legionnaire's Disease' will have a uncontested field in which to plant the seeds of sickness and misery. Of course we don't have case after case appearing every day, but exactly how many cases do you need to be convincing? Should we wait for one death? Perhaps two or three? Or, how about no deaths, just the misery of prolonged sickness?

When the solution is so easily available, how can we resist without seeming to be rather blood thirsty? Does requiring the minimum temperature to be set at 140F degrees really waste so much energy? Is it such a good bargain if residents are at higher risk? Especially elderly or individuals with compromised immune systems.

Using the same logic that opponents of the 140F degree minimum are using, then we should consider discontinuing 'pasteurization' of milk and cider, right? Think of the energy that would be saved! After all, when was the last time you read about anyone dying from drinking raw milk or unpasteurized cider? This year the Vermont Legislature voted to double the amount of raw milk that dairy producers could sell. Would they do that if it was at all dangerous?

Some of the lessons of history continually need to be relearned. The price we pay for this learning can be very painful.