Eric Schlosser's book and then movie, Fast Food Nation, exposed the dark side of the fast-food industry. At one point, Schlosser described a food-production plant that runs twenty-four hours a day, 310 days a year, turning potatoes into French fries:

Conveyor belts took the wet, clean potatoes into a machine that blasted them with steam for twelve seconds, boiled the water under their skins and exploded the skins off. Then the potatoes were pumped into a preheat tank and shot through a Lamb Water Gun Knife. They emerged as shoestring fries. Four video cameras scrutinized them from different angles, looking for flaws. When a French fry with a blemish was detected, an optical sorting machine time-sequenced a single burst of compressed air that knocked the bad fry off the production line and onto a separate conveyor belt, which carried it to a machine with tiny automated knives that precisely removed the blemish. And then the fry was returned to the main production line.

Sprays of hot water blanched the fries, gusts of hot air dried them, and 25,000 pounds of boiling oil fried them to a slight crisp. Air cooled by compressed ammonia gas quickly froze them, a computerized sorter divided them into six-pound batches, and a device that spun like an out-of-control Lazy Susan used centrifugal force to align the French fries so that they all pointed in the same direction. The fries were sealed in brown bags, then the bags were loaded by robots into cardboard boxes, and the boxes were stacked by robots onto wooden pallets.

What's the end goal? Millions and millions of French fries that look and taste exactly the same.
We like uniformity; God likes diversity within unity.