TV Dinners Preserved in Idarado Tunnels

(Red Mountain) Skeleton crews monitoring activity underground have discovered a large cache of TV dinners stored far below the rocky surface here. Stashed in the mine’s miles of tunnels, the self-contained fare is believed to have been left their by retreating workers when the mine closed down in 1978.
“Although not particularly astounding, the find indicates that TV dinners might survive for years even centuries in a controlled environment,” said Marcia Mollyore, head of Gentle Geology, a local firm. “Prior to this disclosure we thought Velveta cheese and Spam were the most sustainable substances yet invented. The importance herein is the alteration in thinking, the modification of philosophies on the classic shelf lives of what we consume.”
Despite the discovery Mollyore confirmed that she would continue embracing a strict diet of chicken livers, red lettuce and diet soda in hopes of achieving immortality.
“What may be important now is the glimpse of eating habits that this has afforded us. With a little luck we can put together another piece of the puzzle as to preferred foods of the 20th Century.”
Mollyore went on to explain that geologists had grown to accept that miners carried pie cans filled with sandwiches and hardboiled eggs and drank black coffee. Mounds of carefully chronicled statistics on the subject will have to be destroyed she said so as to make room for new data.
“Our thinking has been wrong…wrong…wrong!” explained a now visibly upset Mollyore. “How could we have been so stupid with the truth lurking at our fingertips, just below ground all this time!”
Further snooping has begun to indicate that miners may have had primitive heating methodology as well as access to a wide selection of tools as well as random television reception in narrow shafts and doghouses way down below. – Gabby Haze

MANY CHEFS UNCERTIFIED

(Crested Butte) Residents and visitors alike were shocked by news that many of the region’s chefs were not certified. The status, which could severely impair future culinary endeavors, is particularly acute in ski towns say experts.

This problem is often exasperated by the need to staff seasonal kitchens. Although this position rarely affects food quality or creativity it seriously limits the structural implications of the pecking order and could lead to a breakdown of the industry as a whole.
The cost of certification is $350 per year ($400 with Wyoming and Utah included). The complete course can be digested by email and the final testing concluded in two hours on any number of Saturday morning sessions offered by the licensing agency. Interested parties are instructed to send the money before the end of the year to insure uninterrupted production. There is a slight discount for groups of over 3.
“We’d like to see some of our younger chefs take advantage of the blanket amnesty and upgrade before deadlines imposed by cooking magazines and food purveyors,” said sources within the Colorado Health Department and the FBI.
“We realize that there will always be chefs out there that want to buck the system but we firmly believe that without perimeters and guidelines the whole profession could turn into one big anarchy pie.
They are always looking for good cooks in jail,” said the enforcing parties. Wolfgang Putz

“The best place to see God is outside, in the garden. You can dig for him there.”
– George Bernard Shaw

“Sure, there were several wise women in the Irish Channel, who seem to have been combination seers and midwives in most cases. Then there was a witch man named Buddy Lolliger who possessed the disagreeable ability to cause an automobile wreck merely by wishing it would happen.”
– descriptions of the Irish Channel in the 1940s
from Gumbo Ya-Ya