Well, another day of work. Seven in a row, all long shifts, more tomorrow. At least there are no early starts. I can work very late but I really hate early. I hope Stimpy is back Monday but that’s not guaranteed. He was left quite shaken by the Thing he had to do so his return date is uncertain. Big strong lad, but not too well blessed with mental fortitude. Can’t say more publically because of a reason.
Today, someone stopped me as I was crooning the opening lines of ‘Cheeldren roasting on an open fire, screams die down as flames get high’ and trying to corrupt the whole song.
“In your mind, you never got past Halloween, did you?” she said.
I gave her my very best evil grin and replied. “In my mind it’s always Halloween.” I think I might give her a little book for Christmas.
Speaking (well, writing, I’m past the stage of saying it out loud as I write) of books, I have to hurry up Panoptica. I owe copies to people who have sent me things. Stimpy’s return would help a lot. I normally do 24-25 hours a week, this week it’s over 40. Can’t be helped, it’s not his fault.
Okay. Hopefully I have the digression out of the way right at the start this time. Now for the money part.
It has long baffled me why the food industry is so keen to adopt the tobacco template. They must surely recognise it for what it is? Tobacco then booze and now food. By now the process is obvious to all but the dimmest of drones and those who build up huge businesses cannot be all that dim (Duncan Bannatyne is the exception that proves the rule).
There is a reason. It came to me as a result of something Lysistrata Eleftheria said.
Take out the preserveatives and the food won’t last as long. Reduce the salt and sugar (the only preservatives still allowed) and food won’t last as long. Why would food companies fall over themselves to adopt such nonsense?
Lately there have been more and more bumper-size packs of foods at bargain prices. Why? Because they all say ‘refrigerate after opening and consume within three days’. Nobody can eat a half-kilo of mayonnaise within three days without growing uncommonly fat – and then the fatbusters get you.
So it’s cheap but it lasts for such a short time that you soon have to buy another one. After you’ve thrown away most of the one you bought three days ago. It’s the rapid volume throughput that makes it so cheap.
Economically, it’s brilliant. You sell food that is mostly thrown out and then you sell more that is mostly thrown out and so on and so on… meanwhile your wasted food goes into a composting plant and you can sell it again later. To the same people who threw it away. So they can have a Pointlessettia on their Christmas table.
OIf course, ecologically, it’s an absolute disaster. But you don’t hear Greenpeas and their ilk talking about it.
There will be more salt reductions and more sugar reductions and the food industry will lap it all up.
What the idiot managers don’t see coming is the flood of lawsuits when their customers get botulism from their barely-salted preparations.
Unintended consequences. You gotta love ’em.