There is a bill sponsored by Felix Ortiz and Margret Markey proposing to eliminate to "prohibit the use of salt by owner or operators of a restaurant when preparing food for consumption by customers". I'm not making this up.
Really. I'm not.
This makes no sense at all. A restaurant can't brine anything, cure anything, season anything....And what about using products with salt to make other products. Can a chef use soy sauce? What about a slat packed caper?
Maybe we could put a tax on the salt used by a restaurant. Let's say a penny a gram. That way it would be in a restaurant's best interest to reduce the salt used in their restaurant. And the state could employ thousands of people to go to all these kitchens to make sure proper salt records are being filed. Reduce the state deficit and unemployment at the same time. Brilliant!
Just in case someone for the state assembly pokes around here: italics = sarcasm