I hope you're happy, you disgusting animals.

Unwrap your lips from your processed Cheez-Delivery Snack'm Tube-Brand Corn Snaxxx and pay attention, America. This is important. Sure, you've been doing your best to consume your annual 137-gallon allotment of high fructose corn syrup, and your 92 pounds of Cheez annually. But do your standard condiments contain a sufficient amount of saturated fat and artificial flavors? Or could you be doing more?

In 2003, Monserrate Luna boarded a flight in NYC headed to San Juan, Puerto Rico. When she bit into her chicken meal, she says, there was a lizard in it. She sued. We got a copy of her insanity-inducing deposition.

Look to your left; look to your right. One of the mild-mannered, college-educated people sitting next to you could be harboring a secret McRib Sandwich fetish. Generic machine-shaped pork product addicts are, reportedly, everywhere.

PETA, the animal rights group skilled at making potential supporters forget about its cause because of all the nude women writhing around at the anti-fur PR stunts, is putting up a million-dollar prize for the first researcher who comes up with a good way to make meat in test tubes. Ahhhhhh! Throwupthrowupthrowup. Intellectually, it's clear that test tube-bred animal tissue would be a good way to allow people to have their precious Slim Jims without actually killing cows, and would presumably be chemically similar to normal meat. But really, just the thought of eating "test tube meat"—god, it's painful to even type it. Can't wait for the marketing machine to get started on the euphemisms for that product (suggestions?). After the jump, two clips that sum up my feelings on this issue: The classic "Soylent Green" ingredients scene, and Jim Gaffigan's "Hot Pockets" routine—"How about we fill a pop tart with nasty (test tube) meat? You cook it in a sleeve thing. Dunk it in the toilet."