Knowing the former director of engineering for Foss and having worked on structures built on enclosed steel barges, I have a high degree of puzzlement that any employee at Foss would ever think enter a confined space unprotected and unsupported like that and without using a detector before entering. That's just against basic training and certainly against all protocols. You just don't do that.
Exactly. It's subjective.
ED reconized you as a ex-smockere?
Of course. "Marijuana".
Cannabinoids purportedly improve taste responsiveness and enhance the sensory appeal of foods.
Allso nowen as the 'munchies'
Correct - of course there's a downside, smoked active marijuana significantly increased total daily caloric intake by as much as 40% by the volunteers, mostly due to between and after meal snacking. I can confirm the struggle with eating snacks between and after meals, is quite real. I can attest that if I don't monitor my intake, I've been able to add a pound and a half a day, or more. Moving my main office from our front entrance shop, to downstairs next to the kitchen, where I can whip a meal together, or feast on leftovers, hasn't been helpful for me keeping the weight off.
Yes and it doesn't have nicotine, but it does have a bunch of alkaloids that don't do your sensor cells any good.
Actually they do the opposite. Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components such as alkaloids. Also of note, taste and scent are linked, and an enhanced ability to smell that slice of bacon is thought to make it taste better too. When it comes to an affinity for certain foods, say beef or pork over duck or quail, the brain is responsible for evaluating what we're eating and determining what tastes good and bad. When you smoke, cannabis activates several regions in the control center, including an area tied to the reward system, which makes eating foods we enjoy such as bacon, prime rib, rib steak, boneless rib or in broader cuisines such as Polish, German, Swedish, Greek, Mexican, Chinese,Thai, British or American cuisine extra pleasurable.
Not in this case - they had the keys, could have driven it out of there at any point. It was also a week or so between when it happened and when we returned home. Not a unique car, but one of about 150 made (a lotus seven replica). Pretty hard to sell in Australia, and you'd really need to know what you were looking at to realise the value in parts.
I have an extremely sensitive sense of smell and palate. When I quit smoking for 6 years many years ago, I was constantly assaulted with extremely offensive smells. Especially perfume, I don't know why some women seem to bathe in it. So smoking dulls my sense of smell enough so I don't get so nauseated with the many offensive odors out there. I hate going through the airport duty free shops that they make you walk through on your way to your gate. I don't a hint of a nice perfume but the smell of many varieties in the duty free shops is just overwhelming. It's painful to me actually. The same thing with the perfume counter in department stores which always seem to be located just inside the entrance. Ugh.
I can smell them a mile away!
I agree with you but I haven't had the munchies in many years. I don't know why.
I'm not a munchies type either, never have been. I did provide crew with finger food, and makings for ham and cheese sandwiches, making Ruben sandwichs, and making full meals on board, including the full American breakfast and their favorite beer.
