So I almost returned Graham Masterton’s short story collection FESTIVAL OF FEAR to the library, relatively unread. The reason being the first story, PRESS, was just not grabbing me.
It felt very opaque, I couldn’t get into it. A short story, the first couple pages I just found incredibly un-engaging, and found myself rereading them to try to get into the story.
So I was all set to just call it a day, as I have no shortage of books on my towering ‘to-read’ pile, awaiting my attention; so there’s very little reason to force myself to plow through a book that is not grabbing me. However, for whatever reason when I went to take the book back, it ended up coming back home with me.
I think the Library (greatest human invention) was closed. So getting back home, I finally gave that first story a full reading, managing to finish it this time, and it, PRESS, wasn’t great by any stretch of the imagination, ending with one of those ‘O’Henry’ type puns. However, while not great, it was… good. And I do appreciate a good pun.
The second story, THE BURGERS OF CALAIS, was even better, far more insidious and smart, but likewise ended with an almost groan inducing pun, one so old it should creak. But rather than put me off, the seemingly irreverent, tongue-in-cheek nature of the writing… I felt growing on me. And coming as it did right before my bout with food poisoning, the story now seems particularly apt.
So two stories in, FESTIVAL OF FEAR is today’s book of the day. I’ll keep you gals and gorillas apprised as I work my way through the rest. But for right now it is recommended!
(The squeamish should avoid the following! You have been warned!)
Regarding the food poisoning, since I said I would mention it, here’s the 2cent version.
To be brief, a hole in the wall pizzeria, 2 slices of cheese pizza, the usual shady/sundry counter types who you are trusting to be clean enough to actually touch/prepare food, and someone who obviously wasn’t clean enough. My body is pretty much well tuned, so to be not too involved, I’m regular and efficient as a swiss clock.
Uhhh, I’ll never look at Swiss clocks the same way again. :)
Meaning I’m in and out with precision (how did we get on this subject?). The trains must Roll!!!!
So I don’t get the idea of people who spend enough time in the bathroom that they have time to read.
What the heck is that about?! If you’re on the toilet that long, you need to get yourself checked.
Plus I think any paper in your bathroom should only be for flushing, otherwise it’s nothing but a germ collector going from hand to hand. Could there be anything more disgusting than reading material sitting in a bathroom, use after use, bowel movement after bowel movement, flush after flush?
Answer: No there’s nothing more disgusting. :)
You want to read that’s what a bloody library, or your bedroom, or a living room couch is for. Reading material should not be in the bloody bathroom!
:) (Yes, I am evil)
Anyhow all that to say, when something disagrees with me I notice, and there is no guesswork involved. I think a lot of people don’t listen to their bodies, and they accept as normal, reactions that are screaming to them… huge warnings in large brightly lit neon letters.
So yeah, needless to say that pizzeria joins a list of blacklisted places. a full list of which I’ll be happy to provide. Heh, heh heh!
‘You’re right, Velma. It’s weird, but it’s not unusual for hamburger meat to be contaminated. In fact it’s more usual than unusual, which is why I never eat hamburgers.
‘I don’t know if I want to hear this, John.’
‘You should Velma. See — they used to have federal inspectors in every slaughterhouse, but the Reagan administration wanted to save money, so they allowed the meat-packing industry to take care of its own hygiene procedures. Streamlined Inspection System for Cattle, that’s what they call it — SIS-C.’
‘I never heard of that, John.’
‘Well, Velma, as an ordinary citizen you probably wouldn’t have. But the upshot was that when they had no USDA inspectors breathing down their necks, most of the slaughterhouses doubled their line speed, and that meant there was much more risk of contamination. I mean you can imagine a dead cow hanging up by its heels and a guy cutting its stomach open, and then heaving out its intestines by hand, which they still do, that’s a very skilled job, and if a gutter makes one mistake — floop! — everything goes everywhere, blood, guts, dirt, manure, and that happens to one in five cattle. Twenty percent.’
‘Oh, my God.’
‘Oh, it’s worse than that, Velma. These days, with SIS-C, meat-packers can get away with processing far more diseased cattle. I’ve seen cows coming into the slaughterhouse with abscesses and tapeworms and measles. The beef scraps they ship out for hamburgers are all mixed up with manure, hair, insects, metal filings, urine and vomit.’
‘You’re making me feel nauseous, John. I had a hamburger for supper last night.’
‘Make it your last, Velma. It’s not just the contamination, it’s the quality of the beef they use. Most of the cattle they slaughter for hamburgers are old dairy cattle, because they’re cheap and their meat isn’t too fatty. But they’re full of antibiotics and they’re often infected with E.coli and salmonella. You take just one hamburger, that’s not the meat from a single animal, that’s mixed up meet from dozens or even hundreds of different cows, and it only takes one diseased cow to contaminate thirty-two thousand pounds of ground beef.’
‘That’s like a horror story, John.’
‘You’re too right, Velma.’
—-THE BURGERS OF CALAIS by Graham Masterton