Humans Make Wild Animals Less Wary - Scientific American - "regardless of evolutionary lineage, the animals react in a similar way to life among humans: they lose their antipredator traits. That pattern is especially pronounced for herbivores and for social species. This behavioral change is perhaps unsurprising when it’s intentional, the result of domestication and a controlled breeding paradigm. But it turns out that urbanization alone results in a similar change, though much more slowly—around three times more slowly... What the researchers now wonder is whether the mere presence of tourists in less urbanized areas can instigate similar changes in wild animals. If so, serious questions exist for the notion of ethical, welfare-oriented ecotourism. If we wish to help animals retain their antipredator defenses, the researchers say, we might have to intentionally expose animals to predators—or at least to predator-related cues."
But many vegetarians would say that exposing animals to predators traumatises them and is unethical
Singaporean ex-lawyer who quit her job at 29 and retired at 38 shares how you can do the same - "When Jean Voronkova decided to quit her $120,000-a-year job as a mid-tier lawyer in a Big Four law firm close to 10 years ago, her dad didn't speak to her for two years... "Once our monthly passive income coming in could cover our all-in monthly living expenses in our target retirement destination of Bali, which is about US$1,500 (S$2,098) per month for both of us, off we went." So how were they able to do it? Jean credits it to four main factors — planning, luck, what she calls geo-arbitrage, and sacrifice. In fact, she shared these tips on how to achieve her goal in a YouTube video published in June this year. "It took only four years of dedicated investing and financial planning to get to my target amount," Jean told AsiaOne, which we agree is a modest sum by most standards. Rental fees from overseas properties that the couple had purchased contribute to the bulk of their passive income of between US$1,500 to US$2,000 each month. Jean counts herself lucky that the couple's surf school business in Vietnam and their investments had been profitable... "Living in Vietnam allowed us to take advantage of the modest costs of living whilst still making money from our business in US dollars, which accelerated our savings rate," Jean shared."
You can do the same if:
1) You start off rich so you can build passive income
2) You earn money in a first world country and spend it in a third world one
3) You don't spend a lot
Your Bones May Never Be The Same Again After Having Children - "Following the birth of a child, female macaques show significantly lower calcium, phosphorus, and magnesium concentrations in their bones compared to those who haven't experienced pregnancy... During human pregnancy, evidence suggests the mother's body can actually pull calcium from her bones where insufficient quantities of the nutrient are eaten, decreasing the mass, makeup, and density of her skeleton for a while. When lactating, a mother's bones are actually 'resorbed' into her blood stream to make enough calcium-rich milk. The lost minerals are easily restored once lactation ceases, but even then, there could be a way for scientists to notice the momentary lapse."
GP patients sent ‘aggressive lung cancer’ diagnosis instead of merry Christmas text - "The surgery sent out an apology text including the original festive message, but one patient, Becky Werrett, said: “I’ve had Merry Christmas three times so far.”"
Group of travellers walks back to the US after Air Canada flight cancellation - "A video is making its way around social media showing a group of travellers stating they are walking back across the American border after an Air Canada cancellation. The video says they are “walking across the border back into America since Air Canada couldn’t help us.” The caption says they are never coming back to Canada again after this travel experience. Now before you worry about people just walking across the border, they explained in another video that they took an Uber to the border and then walked through border security. “Even Border Patrol laughed at our story”... In true Canadian fashion, many took to the comment section to apologize for their travel woes while taking some digs at Air Canada."
VR sex festival in japan cancelled due to overcrowding - "the akihabara district in tokyo is known for being a shopping area for manga and anima, computer goods, household electronics and video games. so, it’s no surprise that it was the site of the world’s first adult virtual reality sex festival in june. but, while it was inevitable that adult VR fest 01 would draw crowds, event organizers underestimated the number of people who would be aroused by the idea, and were forced to shut down the venue because of overcrowding."
From 2016
BBC World Service - The Food Chain, How to enjoy eating with your own children - "‘She came to research and write the best selling book. French children don't throw food, an exploration of the differences between North American and French parenting styles.’
‘Anglophone parents are more likely to go into meals, seeing them as a battleground. And I don't think the French tend to do this. Meals and the varieties of food are from the very beginning talked about as something that's pleasurable, that's an opportunity. I read somewhere recently that American parents will say to their children, eat this. It's good for you. Whereas European parents will say to their children eat this, it's delicious. And I thought that was a very good kind of summary of the French approach to teaching children about food and different flavors. I mean, of course, there are French children who are difficult. And, of course, some French children throw food. But for the most part, they're taught that the table is a place to enjoy for the whole family to be together. And they use all kinds of little tricks, techniques to gradually make children get into the rhythm of dining of their parents… The first flavors that French babies eat when they switch to solid foods is not what I was taught to do in America, and what I think is often done in Britain, kind of bland, oatmeal, French kids are immediately given pureed carrot, pureed courgette, very strong, flavorful foods with the idea that from the beginning, you show kids that there are these wonderful flavors in the world. And then as quickly as parents can, the goal is to get them on a three meal a day schedule, plus a sort of afternoon snack, which is, the French call it gouter. And the idea for kids here and for adults, is that you don't snack between meals, except for this late afternoon snack, the gouter. And what that means is that when a child comes to the table, he or she is actually very hungry. So he's much more likely to be motivated to eat whatever is put in front of him. And that gets you to the second trick, which is you serve food in courses with vegetables first. So you have a hungry child who comes to the table. And the first thing he sees, is a bowl of steamed broccoli with Parmesan cheese on top of, something that you've tried to make fresh and delicious. But that is nevertheless a vegetable. And then there's a kind of third principle which kicks in, which is a kind of saying that I heard French parents repeat again and again, which is you don't have to eat it all. But you do have to taste it. Because the idea is that you might not like a food on the first second or third try. But if you prepare it different ways, and you keep gently bringing it back, not forcing the kid to eat a whole bowl of asparagus, but to at least taste the asparagus over and over. Eventually the child starts to develop an appreciation for it and starts to like it… taking the kids shopping for the food, letting the kids from a very early age help prepare the food makes a very big difference…
One thing that tends to happen at dinners with Anglophone kids is that the meal is focused on the kids and the kids are allowed to talk and tell stories and, you know, stop to put on shows, and it really does revolve around the children. And the adults kind of think, you know, in a few years, we'll get to have a conversation again. But there's also something you know, there's something lovely about that, about the total focus on the children and and the sense that, you know, whatever they do is fascinating... I have to admit I do more and more see friends, kids on their parents’ phones at restaurants to sort of keep them busy, which wasn't as much the case when my daughter was sort of throwing tantrums and that seaside resort. But for the most part, the idea is that mealtime is a time to be with other people.’...
‘Did your own children learn great table manners, in the end?
‘Once they figured out my book was called French children don't throw food, they would throw food just ironically’."
BBC World Service - The Food Chain, Selassie Atadika: My life in five dishes - "‘When I was doing work in Liberia, there were a lot of tensions in some of the the response areas because the food that was being donated was bulgur wheat, where the population actually preferred rice. I remember actually having to talk to social workers, who were caring for these children who were having riots because they were waiting for rice. You know, so food just was something that you could see was the pulse of society’"
They must not have been very hungry"
BBC World Service - The Food Chain, The chef who took on hospital food - "‘As with many big institutions, the kitchen's main provider was a large food service company. And most of its products came from sizeable farms and factories all over the world. Ingredients were competitively priced. But for Joshna, that didn't mean they were cheap.’
‘We're not actually getting the value from the money that we're spending. Because it's one thing to say yes, technically, this processed food is cheaper than paying somebody to stand at a counter and chop vegetables and make a soup. But the impact of those two different purchases are very different. I don't understand how this notion of writing a check that goes far away to some other community, is the best use of public money when I am talking about spending money locally to support our local agriculture, to support local small business, and to keep the money that a community generates within that community and taking care of that community.’
‘Ultimately, Joshna says when it comes to procurement, the local food movement is up against a well established global industrial food system. And so it's not going to be cheaper. But that's not the point.’"
I wonder whether the patients rather pay more for local food - which probably is worse for the environment and may taste worse
BBC World Service - The Food Chain, Lockdown food fails - "‘It's very convenience in Vietnam, you know, to eat out. So we, most of us is our all the time and many people that leaving alone, they don't bother cooking because eating out is cheaper and more convenient, and actually tastes better too.’...
‘When Vietnam went into lockdown in March street food, which makes up a huge chunk of the nation's diet was off the menu. Everything except for supermarkets and wet markets was shut down’
‘During the lockdowns people that never cook because they eat out all the time, they have to start to learn how to cook, you know, to keep them from starving. But for people who like me, I can cook but we don't cook three meals a day, we cook once a day maximum.’"
BBC World Service - The Food Chain, What's food got to do with destiny? - "‘I asked john T the same question. Is she superstitious when it comes to food?’
‘Yeah, I mean, it's silly, but I don't hand anything spicy or salty to a friend like somebody, if a neighbor comes in to borrow a few chilies. I would never hand it over to her in her hand because apparently it, it causes a fight between people. So I just joked saying that we know if we end up having a fight. I won’t at least blame the pickle for it. So. So that's my logic. But there are other things which I find silly, which is not lending anybody milk after sunset, the pastor in community used to say that the buffalo, the cow that you milk the next morning will not give you enough milk if you lend milk to someone. Which just sounds completely ridiculous. I definitely don't follow that. But there are some people who still don't do it. And if they want to lend milk to someone, they take one rupee or something like that, saying that I'm selling it to you. I'm not actually lending it to you, you know’
‘So there are ways to get around that obviously.’
‘Oh, yeah, we have ways to get around most things... We never serve rice first. I have no idea why. We serve vegetables or lentils or whatever. And then we put the rice on our plate’"
BBC World Service - The Food Chain, Too many cookbooks? - "‘I love looking at joy of cooking, I had it from 19, the first published publication all the way up to the current one. And I would look through the different volumes and see how our cooking styles and tastes have changed. One of the things I noticed is we've gotten much sweeter. Like if you take a snickerdoodle recipe from 1940 and snickerdoodle recipe from 1980. It's much more sugar in it. And so the flavor is different. And the texture is different. It's amazing. In America, not in my European books’"
BBC World Service - The Food Chain, Divided by drink: A tale from dry America - "‘Das [sp?] also believes that allowing alcohol sales will help reduce drug use and drink driving. In a dry county people who want to buy alcohol or drink in a bar or restaurant have to travel out of their local area to do so. It's often argued that this increases the likelihood that they will drive under the influence or DUI.’...
'Unfortunately, in some places, it's easier to get heroin than it is beer. In dry counties, there's actually more alcohol in the homes than in wet counties because people tend to hoard it up, when they go to get it they buy more of it at a time.'"
BBC World Service - The Food Chain, Has coronavirus changed school meals for ever? - "‘Children that are not in school lose the access to services, not just to meals but to vaccinations, to supplementation with vital micronutrients like iron and other things that they need. And all of these things really affect their ability to learn. It's been a stark reminder that this is the largest safety net in the world for children. When it wasn't there, all of a sudden we noticed we noticed its absence.’
‘Carmen tells me that the longer children don't attend school, the less likely it is that they'll ever return. And that's particularly the case for the world's poorest children.’...
'One of the solutions is to give them incentives to come back. And one of those incentives, which has proven to be probably the strongest is school meals. Before the pandemic, we already knew that school meals represent somewhere between 10 and 12% of the monthly income of a poor family'"
BBC World Service - The Food Chain, Alice Waters: My life in five dishes - "‘I wanted to give the diners that experience that I had had in Paris, I wanted them to be surprised how much they liked it. And if they didn't like it, I'd always bring them something else or give them an extra dessert for free’
‘You were just 27 at the time and and your parents stepped in to finance the restaurant, they, they mortgaged their house to lend you the money, they must have had a lot of faith in you.’...
‘I think that the most important thing is not thinking about making money. I never ever have thought about that. Even-’
‘That's a very privileged position to be in isn’t it? A lot of restaurateurs have to think about it.’
‘Well, I think that that has come as an idea from our fast food culture. The idea that more is better. The time is money has been really detrimental to our self empowerment, following our passions and our interests. When we eat, the fast food, we eat the values that come with that food. We are not smelling. We're not tasting, we're not seeing the beauty. We're not using our senses, which are our pathways into our minds. And so we're kind of imprisoned in these values that are inhuman’
‘But there are restaurateurs who run wonderful restaurants who still have to have to make money, have to think about the bottom line, have to think about how they're going to make the rent and feed their families and kind of aren't in a position not to care about the money, they have to care enough to stay afloat’
‘I do believe that when you have a restaurant at human scale, it becomes a way of life. Rather than a business. You focus on taste, and if there's good taste, you. Will. Be. Successful. Without any question, I know that that that is what happens.’
‘It was eight years before Chez Panisse turned a profit.’"
If she goes bankrupt, her parents can mortgage their house again
BBC World Service - The Food Chain, How to love chillies - "‘Chili peppers. One way to keep a young child quiet. That burning sensation caused by a chemical called capsaicin can come as a shock if you're not used to it. Chilies can be hard to love at first, but they're integral to the cuisines of many countries and eaten by a quarter of the earth's population every single day. So what do you do if hot peppers are at the heart of your food culture, but your child can't stand the heat?’"
BBC World Service - The Food Chain, The man taking on fast food - "‘What can the consumer do? What do you want individuals to do to achieve this?’
‘I don't really like to use the word consumers, but rather citizens. Why? Because the concept of consumption is a very recent one, it's only three centuries old. It started with the Industrial Revolution. And the concept of consumer also means to consume ourselves, as a sort of illness. Instead, we are responsible citizens. And therefore, we need to consider how we can be the real players through responsible choices. Because as far as food is concerned, I can be an active player in defending a local economy, or in defending the interests of a large multinational... So we need to become responsible and create this relationship between the city and the countryside, between the citizens and the farmers and therefore, turn citizens into co producers’"
BBC World Service - The Food Chain, The blind cooks - "‘Through the competition, I think how I turned my vision loss into an advantage was that I could only pay attention and focus on my own cooking. And I think a lot of times, you see what your neighbor’s cooking or another contestant and then you change up your game plan and what dish you try to, you end up wanting to cook, halfway through the challenge’."
BBC World Service - The Food Chain, What's the appetite for gene edited food? - "‘There may be nothing more divisive in agriculture than genetic engineering.’
‘What we don't understand is the obsession about technological fixes to the problems in agriculture, many of which can never be solved by just technological solutions. More accurate does that mean less to fear, because we don't really know’...
‘She uses the example of the Cavendish banana, a variety that's come to dominate global exports of the fruit. It's under serious threat from Panama disease and the Philippines, one of its biggest producers, has already lost 10s of 1000s of hectares of the crop at a cost of more than 400 million US dollars. Scientists say that it's almost impossible to use conventional breeding techniques to eliminate the disease. And so gene editing is the only way to protect the plant and help farmers. But Neth says the benefit is not reaching the most vulnerable’
‘Panama Disease is a problem of plantations, of intensive growing or cultivation of banana. So will that help small farmers, small scale farmers, backyard growers have bananas that sell their bananas um, locally, don't plant Cavendish. Cavendish is not even fed to people. The good ones are exported, the bad ones are fed to pigs.’
‘And Neth tells me smallholders may actually suffer if the Cavendish is protected.’
‘The expansion of banana plantation actually started in the 60s and 70s, all dependent on Cavendish. And the expansion of banana plantations in the Davao region is actually caused displacement of small scale farmers whose land are not protected by titles. And if somehow gene editing would address Panama disease in Cavendish, we'll see much more of that expansion, we’ll see much more of that incursion on fragile ,areas in mountain areas’
‘It sounds like it would be almost impossible to convince you that a gene edited products was safe. Now, of course, there are some unknowns, but there are risks in almost everything, in life, if we didn't take risks, nothing would change. Isn't gene editing worth the risk when we have so many problems in agriculture?’"
When the "problem" is not safety but a reflexive dislike of the "unnatural", as well as solutions that can help feed the world (instead of government intervention to enforce Ludditism), of course technology can't fix anything. And when they're open about their left wing ideology, it's clear that enhancing food supply isn't the primary aim. Too bad for poor people in other countries who don't have cheap local bananas and rely on imported Cavendish bananas - they don't count. It's more important to screw companies by letting their bananas be destroyed
BBC World Service - The Food Chain, Do we need to talk about ‘ultra-processed food’? - "‘We brought 20 men and women to the NIH Clinical Center where they spent a continuous month with us. Seven days a week, 24 hours a day. And we exposed them in one period to a diet that was very high in ultra processed foods. And in the other group, we exposed them to a diet that was absent, they had no ultra processed foods. And the diets were matched for the amount of calories that were presented, the carbs, the fats, the sugar, the sodium and the fiber. And we basically just asked them to eat as much or as little as they want. And we basically measured every morsel of food that they ate over the next month. After two weeks on each of those diets, people were swapped to the other diet, so that every person experienced both diets… when people were exposed to the diet that was high in ultra processed foods, they consumed more than 500 calories per day, on average, than when they were eating the unprocessed diets. And that led them to gain weight and gain body fat. Whereas when they were on the unprocessed diet, they spontaneously lost weight and lost body fat.’
‘Would it be fair to say that these results didn't support your hypothesis?’
‘Yeah, it's fair to say I was surprised by these results. I thought, you know, if it really was about these nutrients, then these diets that were matched for the nutrients of concern, the salt, the sugar, the fat, and the fiber, should result in very similar calorie intake. And yet these two diets generated these huge differences in calorie intake that led to, you know, really measurable differences in weight gain and loss, respectively.’
‘So how do you feel about the term ultra processed foods? Now you must think there's something in it.’
‘There's definitely something going on here. There's some causal relationship. The real question in my mind now is, you know, what is it? I would definitely say that our research has helped support the idea that there's more to nutrition science than just the nutrients in the foods, that we do need a broader perspective’...
‘Do they [the industry] accept the term ultra processed foods?’
‘No, of course not. They won't accept the term because it really vilifies their whole portfolio of foods, they're still pushing the old line, which is just about the nutrients. And it's just about the high salt, sugar and fat foods. And they're very comfortable with that, they can work with that, because they know they can manipulate the salt, sugar and fat content of foods. And they can say, Oh, look, it's only a portion of our foods that are high in salt, sugar and fat. And we have reformulation policies in place to reduce, you know, sugar in our products by 10% by the year such and such. And on we go. And, and governments too are complicit with this as well, because they’re often very close with the industry. And so what we have by and large passes for regulation is really reformulation policies, but they can't otherwise work with this ultra processed food concept because there's no way of reformulating your way out of our ultra processed food other than actually producing real foods.’
‘Well, let's hear a food industry perspective. Not an easy thing to do. We did approach a number of food companies including some of the world's largest multinationals, but none of them wanted to talk about ultra processed foods. Kate Halliwell though did agree to speak to me. She's Chief Scientific Officer at the Food and Drink Federation, a UK body that represents food and drink manufacturers.’"
BBC World Service - The Food Chain, Raymond Blanc: My life in five dishes - "‘Then came his big mistake, one that would alter the course of his life. The mere waiter told the chef, how he should improve his dishes’
‘And the chef was a two metre tall Vosgien, with mustache like that, and brown dark eyes and so I told him his sauce is maybe a bit too rich or too fatty. And he took a copper pan and slammed it at full force in my face. And I was in hospital. And I remember the boss coming close to me and telling me Raymond, you cannot do that. The chef is a, is a king, but I couldn't talk because it was, so it was a monologue and then he ended up saying so you cannot work in France anymore, but I'll find you a place in Grand Britain.’...
'He was shocked by the gastronomy in 1970s Britain. Everything he says came out of a jar or freezer'...
‘His next dish, an apple and blackberry crumble, uses ingredients from his orchards. For Raymond, this British dessert is one of the world's greatest dishes. And one he was eager to showcase in 2012 when he was asked to cook for 50 Top French chefs as part of a TV show’
‘And none of them knew, none of them knew what crumble is. What is that? No, Raymind, what is that? No other French word. It is not their culture? They really question it in a very negative way. You know, especially when you talk about English food, it says an English speciality. So I did two crumble. I did a chocolate reverse crumble, that means a crumble, I put it at the bottom, put a beautiful chocolate fold on the top and baked it. So the crust was underneath and added upper a traditional apple crumble, I cooked the crumble separately. So you don't have that soggy layer. When the apples are cooking and steaming up the crumble. I was very happy with my crumble was amazing. Really, really. The crunch was extraordinary. They had a little portion of both. You could hear silence and you could only hear mmm, mmm. And then they all stood up and said, Raymond, it was amazing, long live England. And they sang La Marseillaise… That is 50 chefs couldn't believe that such a desert could exist as they call it the crimble. Crumble they cannot understand. Crimble, they can’
‘It's a very English dish. Why have you chosen England as your home?’...
‘What I love about your culture is that you are humble. You can listen whilst as I speak, and that's a great quality. If you listen to French radio, everyone speak at the same time. It’s a cacophony. How can you be coherent or understand what is being said because you cannot listen at the same time as you speak? I also love my British friends who are able to laugh about themself’"
BBC World Service - The Food Chain, Should 'junk food' sponsor sport? - "‘Young children, even as young as six months of age can start to connect a brand with a food. We know that advertising continues to change and manipulate our behaviors and preferences across life. It's very hard to undo habits formed early.’
‘Sandro believes the only thing that will remove this influence is government intervention.’...
‘Typically a contract when you are doing with a fizzy drink or any kind of a drink, and it could be for any other category as well. You are expected, and most of the times it is part of the contract that he or she shouldn't be seen with a rival brand.’
‘That must make it incredibly difficult for some of these really, really high profile athletes, you probably don't have an awful lot of privacy.’
‘Yeah, so sometimes it can be a little tricky. But if an athlete really believes in the brand and the product, then that athlete is also very, how do I say, loyal to the way he or she is behaving with the brand. If it is a deal, which is just for the heck of money, then yes, those slip ups can also happen. You know, so it's all a function of how symbiotic the whole relationship is.’"
BBC World Service - The Food Chain, How a new cuisine is born - "'She says a lot of Cape Malay dishes have that Eastern sweet and sour tang, but not the same punch.’
‘We don't put chili into the food. Our Dutch masters’ palates couldn't take the chili, so they removed the chili from the recipe. So that's our food, is a mixture of spices: cumin, coriander, cinnamon, cardamom. All these spices all go into one dish’
‘A popular fusion of flavors. But in 1948, when South Africa became segregated along racial lines, Cape Malay food fell out of favor with the ruling white minority.’
‘They enjoyed it until apartheid came about, when this food was regarded as slave food. And Chicken a la King and beef stroganoff and lasagna became the right way to do it.’...
‘She learned dish after dish and in time developed a real taste for Cape Malay food. Soon she was delving into its history and collecting recipes. There was chicken curry biryani, lamb curry, all with a perfect blend of spices, and crunchy onion, pickled fish with a delicious shiny sauce, coconut dusted doughnuts. It was eventually enough for a book, one of the first ever written about Cape Malay food.’
‘That book was the highest selling cookbook in South Africa at one time. Until now, Nelson Mandela's Walk to Freedom appeared.’
‘Did Nelson Mandela knock you off the top of the bookselling list?’
‘Yeah. Sorry, and the Bible'...
‘Vietnamese people have contributed so much to the food scene here in Houston, that a lot of the chefs that I talked to think of Vietnamese dishes as Houston dishes. So for instance, pho. A lot of people grew up with eating that because it was inexpensive and it was easily accessible. And so now, pho, the dish, there are more restaurants selling that than McDonald's here in Houston. And Viet Cajun cuisine evolved from those things being accepted and from people embracing this type of cuisine.’"
BBC World Service - The Food Chain, How not to feed a dog - "‘What are Indian pet dogs eating in general?
‘Well, interestingly, even though we have a large culture of packaged dog food in our country, most people in our country prefer to feed their dogs home cooked meals... In India, we have a culture of overfeeding, whether it's a guest that comes to your house, or the dog that lives in your house. And in India, actually, if you had a slim dog and you walked it out in a public place, you'd actually have people coming up and saying, that's cruel, your dog’s so thin, he needs to be nice and round because that's a, it's a way of, you've shown love to your dog.’...
‘What do you observe about the stray dogs that you see where you are in Mumbai? I mean, is that right? Do they, do they seem okay? And and how are they eating?’
‘They're thriving, and they are eating what they can get. When you go back and you see some of the dogs living in our villages. They eat what they, probably their ancestors got a few 100 years ago with men, that's the same thing. And if you look at those foods, a lot of those today would be labeled as bad for dogs or it contains gluten. What some of those dogs just get to eat maybe something like a chapati, maybe some milk, maybe meat when and as there is something to have as meat. But those dogs are the healthiest of dogs. They will walk about 10 miles a day, every day. Have no health issues, no skin conditions.’...
‘Indian dogs, I don't think would live on bland food. They like the spices. And I think maybe that means they've adjusted to it really well, because they enjoy that kind of food from time to time.’"
Brit tourist's disgust at China Eastern Airlines' 'hilarious' ham and cheese sandwich
