From Sunday’s New York Times ”Dining and Wine” section, on Mayor Bloomberg’s proposed salt content guidelines:

Packaged foods are an easy target, often so gunked up by chemicals that it takes a pile of salt to get any flavor at all. As for restaurants, the salt initiative seems to be aimed at fast-food joints, but salt plays an important role in nicer kitchens, too — the kind where actual human beings cook actual food.

So, if the guy who cooks my burger at McDonald’s isn’t an “actual human,” what is he?