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Comment My kind of pandering (Score 1) 152

If it were to make it to law (snowball's chance) it sounds good. But I have to say America doesn't need single issue whack-a-mole symptom fixes, but major changes to address the corruption that causes the need. Regulatory capture, revolving doors, legalized bribery, lobbyimg of non-law-making policy advisors, bribed judges, defanged internal audits and special police units, and so on.

In this case, its lack of consumer protection best addressed by changing the structure of the ftc, so lawmakers don't have to notice each iteration of this king of swindle.

Comment more cheese wiz (Score 2) 54

Epicurean Events has delayed an upcoming black-tie banquet and instructed its chefs to use more Cheez Whiz and Ding Dongs to finish the dinner, according to people familiar with the menu. The meal had been slated for 7 p.m., but is now delayed with no new serving time communicated, said the people, who asked not to be identified because they were still hoping to eat. Chefs preparing the banquet, a twelve-course tasting menu featuring French and Japanese cuisine, were instructed to implement a âoesnack firstâ production model using products from major convenience-food manufacturers. Humans will then manage and guide the plating. âoeNo more hand-made food,â one of the companyâ(TM)s directors told kitchen staff in an internal message. The director added that all desserts would be âoegenerated with full wrapper-to-table workflows.â Even before the announcement, Epicurean had been pushing hard for processed snacks across its catering divisions. However, this is the first time the company has attempted to fulfil a $450-per-person reservation primarily with items available beside a petrol stationâ(TM)s cash register. âoeWe are embracing snack-accelerated dining, led by our chefs, who remain the visionaries and creative drivers behind everything we serve,â a company spokesman said. âoeThe Ding Dong does not decide where on the plate it goes.â Staff concerns about flavour, texture and whether the products constituted dinner were characterised by management as resistance to a rapidly evolving culinary landscape. One senior chef reportedly spent six hours attempting to turn Cheez Whiz into a soufflé before being reminded that the new workflow was intended to save time. The company subsequently requested additional Cheez Whiz. Executives stressed that the technology would empower chefs to concentrate on higher-value activities, including removing wrappers, correcting structural problems in stacked Ding Dongs and explaining the food to guests. Several guests have already complained that the bread course consisted of a Twinkie cut lengthwise. Management said feedback was being incorporated and urged diners not to judge the banquet while it remained in early access. At press time, the board had approved a further reduction in kitchen staffing, citing the extraordinary productivity gains anticipated once the remaining chefs got dinner working.

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