You may have heard about Mayor Michael Bloomberg's crusade against trans fats, which are now banned from restaurant fare in the city. Okay, fine, trans fats are bad for you, and I voluntarily eschew them. Not so the fellow who installed my wireless. "You can't get a good doughnut in the city anymore," he railed. "I have to drive to Jersey to get a decent doughnut."
This is an area where I have some expertise, and I can definitively say that while this man may know how to install WiFi (or may not, based on my experiences with the cable guy), he does not know a doughnut from a bagel. For one thing, trans fats are not the key element in making good doughnuts -- doughnuts were well-recognized as tasty prior to the introduction of partially hydrogenated frying oils. And to even more directly answer his complaint, there are plenty of great doughnuts to be had in New York. Allow me to give you a list. Doughnut Plant, which makes the best doughnuts I've ever had, has always been trans fat free.
(More broadly, this is also a bad example because the case for regulatory intervention is particularly strong on trans fat: It's much worse for public health, but provides little benefit to consumers compared to natural frying oils, and individuals are in a poor position to monitor their intake of trans fats at restaurants or push for alternatives.)