At Las Vegas International Airport, TSA supervisor [REDACTED] is keeping travelers safe from the terror of delicious cupcakes-in-a-jar. I learned this firsthand earlier today, when I put myself and my fellow travelers at risk by attempting to travel with one.
The agent who first found my dangerously delectable snack consulted [REDACTED] about it just barely within my earshot. He responded hesitantly at first, saying that he was "not sure"--and "with the holidays coming, it's getting harder and harder." When he finally decided my treat was a no-go, I asked to speak with him directly, and he asserted that the frosting on this red velvet cupcake is "gel-like" enough to constitute a liquid, in part because it "conforms to its container." Also: it "should have been in a zip-lock." At this, I offered to scoop my dangerously conformist cupcake out of its jar and place it in a zip-lock bag, where it could mush about to its heart's content; but Agent [REDACTED] wisely refused. After all, the jar in all its tasty glory "clearly contains more than 3 ounces of total contents," he said.
I then explained to [REDACTED] that I'd been allowed to bring cupcakes-in-jars through Boston's Logan airport on my outbound flight with no problem (the TSA agent there had exclaimed, "These look delicious!"). To this logic, [REDACTED] responded, "If Boston had done their job right in the first place, we wouldn't be having this conversation right now." (Take that, Boston!)
CLEARLY [REDACTED] is in the right, because unbeknownst to him, when I had previously opened one of these marvelous cupcakes on the flight from Boston, everyone's safety was jeopardized. There was pandemonium among my hunger-crazed fellow travelers: Everybody wanted one. (Just like [REDACTED], who probably ate my cupcake on his next break.)
The mystery of the glorious fireball emitted by microwaved grapes (featured in my novel Little Brother) has been resolved, thanks to a paper in the Proceedings of the National Academy of Sciences in which Trent University researchers Hamza Khattak and Aaron Slepkov explain how they destroyed a dozen microwaves before figuring out that the grapes […]
Founded with a grant from the from the Bill & Melinda Gates Foundation, Apeel Sciences is a California-based startup that’s developed a thin “second skin” for fruits and vegetables to preserve them for longer periods. Avocados coated with Apeel will soon hit shelves in Europe. From Technology Review: The thin coating is made from the […]
The Telegraph reports that Theresa May saves money by scraping mold off preserves and eating the untainted remains. The prime minister’s admission emerged during cabinet meeting discussions on how to reduce food waste. Ms May is said to enjoy cooking, and has a particular penchant for jam, even giving a jar to Melania Trump as […]
Just a reminder: Print isn’t dead. And now that printers are becoming as portable as cell phones, it might be around for quite some time. Enter the MEMOBIRD Mobile Thermal Printer, a mini-printer that is versatile, portable – and most importantly, never needs a refill on ink or toner. Measuring just a few inches around, […]
What do Facebook, Twitter, YouTube and Google all have in common? Somewhere in their framework, they all use MySQL, that most versatile (and free!) of database management systems. And they’re not alone. If your company or the one you’d like to work for wrangles data (and who doesn’t?), they’re going to need someone with a […]
There’s a reason you’re hearing about the gig economy in every other business story these days. More than ever, people are finding income from more than one source. And if you find the right one, a side hustle can do more than just pad your pockets – it can allow you to finally get paid […]