Wall Street's response to financial oversight
Wild and crazy ideas
The relief well. Am I the only one who is reminded of the guy in the leaking rowboat who drills a hole in the bottom to let the water out? I cannot help but picture the relief well hitting the oil and starting yet ANOTHER leak.
Okay, now for a slightly more serious thought, based on exactly the same level of information. (Little.) But it is based on two actual quasi-facts. First is that the processed food industry is diabolical in its sophistication at creating product with near-addictive characteristics. The second is something I've long noticed in my infrequent forays into chip-eating. It's chip-and-dip season in the U.S. (that is, spring, summer, fall or winter). I don't eat a lot of either chips or dip. The dip I avoid because I still have some texture issues. ("Let me know when you turn twelve," a co-worker remarked recently.) The chips I avoid because I'm an official junior deputy sheriff in the grand liberal order of FOOD POLICE. Will I ever get to the point I'm trying to make here? Yes, next paragraph.
Okay, so what I've noticed is that something like every eighth chip is saltier than the other ones. Curious. Quality control issues? But after reading how maniacally food companies calibrate the eat-more factor, I've decided it's completely intentional. The saltier chip comes along at just the point when you think you've had about enough, and it's the exact same kind of positive jolt that is doled out from slot machines. It keeps you in the game waiting for another. Yes?
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