Have you heard the latest out of California?

They are considering seeking warnings on fries and chips. It seems that acrylamide, a chemical that some studies suggest is a carcinogen, occurs in some starchy foods when they are fried, including taters.

When I first saw this story, I thought it was from The Onion. But is it possible? Could my Yukon Gold Potato Chips (ambrosia) or those wonderfully crunchy fries at Portillo's Hot Beef be pumping cancer into my unsuspecting, yet ample, stomach?

Next thing you know, they will tell me that Tres Leches cake causes impotence and margaritas make you go bald.

Is this just one more reactionary effort to discredit all things French? or a conspiracy by the dastardly fruit and vegetable lobby?

(heavy sigh)