A Disaster of Biblical Proportions

I envision the conversation in the mayor's office going like this:

Chefs Call Proposed New York Salt Ban 'Absurd'

By ARUN KRISTIAN DAS
MYFOXNY.COM - Some New York City chefs and restaurant owners are taking aim at a bill introduced in the New York Legislature that, if passed, would ban the use of salt in restaurant cooking.
"No owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food for consumption by customers of such restaurant, including food prepared to be consumed on the premises of such restaurant or off of such premises," the bill, A. 10129 , states in part.

Somehow, I think that this law is ultimately doomed. Can you imagine New York without pastrami, corned beef, or lox in the delis? No Italian sausage in (what's left of) Little Italy? I can't. Although New York has banned smoking and transfats, so the precedent is certainly there. It becomes a slippery slope once you accept the argument that something can be banned because it is bad for public heath. Any good toxicologist will tell you, "It's not the poison that kills you, its the dosage." Salt, fat, sugar, and alcohol are all bad for you excess but safe and even good for you in moderation.

I was once stopped by U.S. Customs in Newark for attempting to bring wild boar salami home from Italy. I had declared it, so no harm done other than my wounded wallet and ego. However, I think that qualifies as experience in trafficking salted meats. Maybe there is a salami bootlegging career to be had if this becomes law. (Kidding, of course.)

David