The computer screen told the story. A weather system, shown as a menacing blob of glowing crimson on the screen, was bearing down on us and about to engulf the whole damn island. Isla Nublar was really in for it. Gale force winds, 40 foot swells, the whole nine yards.
Communications were already out.
The control room shook as horizontal rain punished the windows creating enough background noise to decidedly get on my nerves. I took a moment to glance out the window. The tropical trees were whipping in the wind like piñatas under a baseball bat.
It was up to me.
I realized a voice was coming out of the high-tech radio I held in my hand. “Sqwk! Say again, say again, we are pinned down. No way out. Request immediate EVAC. Do you copy? Over. Sqwk!”
Sending out the chopper in these conditions would almost certainly be suicide. Yet there stood the flight crew, having already volunteered, now impatiently awaiting my decision. Risk three lives to save eight? I could barely comprehend the mathematics that involved.
The weather display was blinking now. It has just been updated with the name of the storm which was now closer than ever. “Fiona” they were calling in. Wow, I thought. They named the storm. That’s extremely useful information.
“Clever girl,” I said without realizing I was saying out loud.
Time was growing short. It was do or die. This command decision had to be made so I could triage the next looming disaster only seconds away.
“Send ’em out,” I ordered. I keyed the mic. “Help is on the way. Out.”
Correct me if I’m wrong, but bacon on a hamburger has been a thing for quite some time, right? Now fast food outlets are running advertising on steroids acting like it’s something utterly new.
Somebody better get this burger a little fedora. I smell a trend.
“Get bacon in your burger” a bulbous clown-head thing boisterously sings on TV.
Why? Is there anything even remotely new about combining hamburgers and bacon? Just how significant is the difference between bacon on a burger and bacon in a burger? On vs. in. That’s the eternal question, isn’t it? If the researchers at a fast food restaurant are to be believed, it’s certainly something to crow about. (Coming soon.)
First they demonstrate a freak of nature they’ve developed in their labs. It’s called “Bork.” Yes, he’s half beef, half pork. He’s a cute little critter that mostly looks like a pig, but has the markings of a cow and even horns. Talk about DNA recombinations and GMO!
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According to the official ballot measure summary:
This measure would require foods produced entirely or partly with genetic engineering, as defined, to be labeled as genetically engineered when offered for retail sale in Washington, beginning in July 2015. The labeling requirement would apply generally to raw agricultural commodities, processed foods, and seeds and seed stock, with some exceptions, but would not require that specific genetically-engineered ingredients be identified. The measure would authorize state enforcement and civil penalties, and allow private enforcement actions.
The Washington legislature failed to act on this item, so it will be presented to voters on the November 5, 2013 general election ballot.
Let them eat yellowcake! But let no force in the universe require us to tell them what we used as ingredients. (Hint: It rhymes with spit.)
–Yellowcake Producers of Abyss Hidden Crevice Ranch
I live in Portland, Oregon, so I’m a poor son of a bitch getting blasted by big money advertising in regards to this issue. That’s how it pierced my filter bubble. But more on that later.
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