Like many workplaces, we have a kitchen replete with a refrigerator to accommodate both staff and guests with meals, receptions, etc. And like many workplaces, things can remain in the refrigerator beyond their “use by …” date, until one glorious afternoon — usually on a Friday — a staff member clears it all out after multiple warnings before something unearthly grows out of the month-old haddock that might take over the planet.
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