ACTUAL Ancient Food Crimes; Friday, First Period [07/08].
Friday, July 8th, 2022 05:46 am"Hello, everyone!" Summer greeted the class with a level of brightness that should probably be considered slightly unhinged given the current circumstances. "And welcome to the class that is a direct result of no one appreciating my sense of humor and quite possibly the worst way to start your day. That's right, we're talking about actually ancient food crimes, stuff from, like, way, way back, because apparently? Some of you are super into that."
Which was one way to put it, sure. But the fact that people kept signing up for this shit was also some pretty good proof positive.
"That said," she added, "for those of you who have been in my previous food classes, this is definitely going to go way beyond putting fish in desserts and spam in jello. Some of this stuff is really gnarly and probably considered pretty taboo to more modern sensibilities. We're not, like, going to go full cannibal with it or anything,"--(sorry, Hannibal!)--, "but some of this stuff might make some people a little...squeamish. A little uncomfortable. So please know that actually trying the dishes is entirely optional, especially if you have any certain conditions,"--(Liz)--, "allergies or dietary restrictions that prevent you from eating certain things. Wanting to nope out for the day is also completely valid. After all, there are very good reasons why these are ancient food crimes that have been lost to the annals of history. Because they're mostly disgusting and terrible and we've all moved on.
"I do want to start with introductions, though," she continued, "if only because it helps us ease into it, and even though I already know....most of you," --(hello, Eddie, where have you been hiding?)--"I'd still like to get a good idea on what you're hoping to get from this class and if there's anything in particular you might like to see, either specifically or broadly speaking, as the weeks go on. I do have ideas, and almost too many of them, but I'm always open to new ones, especially if you've got some truly heinous experiences.
"So, we'll do that, and then it's time to explore what I've got in store for you today and we'll discuss the criminal nature of it, whether it deserves to be vilified, and whatever else we want to contribute to the discussion. I'll go first."
Which was one way to put it, sure. But the fact that people kept signing up for this shit was also some pretty good proof positive.
"That said," she added, "for those of you who have been in my previous food classes, this is definitely going to go way beyond putting fish in desserts and spam in jello. Some of this stuff is really gnarly and probably considered pretty taboo to more modern sensibilities. We're not, like, going to go full cannibal with it or anything,"--(sorry, Hannibal!)--, "but some of this stuff might make some people a little...squeamish. A little uncomfortable. So please know that actually trying the dishes is entirely optional, especially if you have any certain conditions,"--(Liz)--, "allergies or dietary restrictions that prevent you from eating certain things. Wanting to nope out for the day is also completely valid. After all, there are very good reasons why these are ancient food crimes that have been lost to the annals of history. Because they're mostly disgusting and terrible and we've all moved on.
"I do want to start with introductions, though," she continued, "if only because it helps us ease into it, and even though I already know....most of you," --(hello, Eddie, where have you been hiding?)--"I'd still like to get a good idea on what you're hoping to get from this class and if there's anything in particular you might like to see, either specifically or broadly speaking, as the weeks go on. I do have ideas, and almost too many of them, but I'm always open to new ones, especially if you've got some truly heinous experiences.
"So, we'll do that, and then it's time to explore what I've got in store for you today and we'll discuss the criminal nature of it, whether it deserves to be vilified, and whatever else we want to contribute to the discussion. I'll go first."