So IF you keep it clean without green tarnish aka verdigris, AND you don't do highly acidic foods such as spaggetti sauce, it's food safe. I asked Peter Goebel of Goose Bay Workshops many many years ago about that and he tinned his brass stuff simply because folks wouldn't buy it without the tinning, not that it needed it. It's not tarnish but the green tarnish that makes you ill. It will also make you ill if it forms on bare copper and you boil or cook food in the copper, BUT apple butter, highly acidic is made in very large copper vats..., which are kept very clean and shiny. So are copper brewing kettles, for the same reason.
LD