Hilarious. Money corrupts all. Next up, an organization that wants to take the original Raspberry Pi’s goal and extend that open model to all parts of a computer system including the hardware. IMO, whoever wants to spend the up-front money to take over that role is going to get very, very rich.
The off-duty US pilot who allegedly tried to shut down the engines of a plane in mid-air had taken magic mushrooms and thought he was having a nervous breakdown, court documents state.
Pilots wrestled Joseph Emerson out of the cockpit on Sunday after he is said to have lunged for controls that would have starved the engines of fuel and turned the plane into a glider.
Emerson, who told police he had not slept in 40 hours, also tried to open an emergency exit in the rear of the aircraft and had to be restrained by the cabin crew during an emergency landing.
“I pulled both emergency shutoff handles because I thought I was dreaming and I just want to wake up,” Emerson told police, according to a criminal complaint.
Emerson and the investigating officer “talked about the use of psychedelic mushrooms and Emerson said it was his first time taking mushrooms”.
The 44-year-old was arrested on Sunday evening after the Alaska Airlines flight made an emergency landing in Portland, Oregon. He is charged with 83 counts of attempted murder.
Emerson had boarded the flight - which was operated by Horizon Air - between Everett, Washington, and San Francisco, sitting in the jump seat of the cockpit, in line with airline policy for non-working staff.
A short way into the journey, after chatting with the pilots, “Emerson attempted to grab and pull two red fire handles that would have activated the plane’s emergency fire suppression system and cut off fuel to its engines”, the Department of Justice said.
“After a brief physical struggle with the pilots, Emerson exited the cockpit.”
Emerson, pictured on a previous flight, has been ‘removed from service indefinitely’ On Monday, Alaska Airlines said pilots had reacted quickly to reverse the handles and the aircraft had landed safely.
“During the flight’s descent, Emerson tried to grab the handle of an emergency exit. A flight attendant stopped him by placing her hands on top of his,” the Department of Justice said.
“Flight attendants placed Emerson in wrist restraints and seated him in the rear of the aircraft.”
The US Attorney’s Office for the District of Oregon said Emerson faces a federal charge of interfering with flight crew members and attendants.
He has also been charged in Oregon with 83 counts of attempted murder, 83 counts of reckless endangerment and one count of endangering an aircraft.
US media reported he pleaded not guilty to these charges during a brief court appearance in Portland on Tuesday.
Live ATC, a website that archives conversations between pilots and air traffic controllers, published an audio recording of the moments after the incident.
“We’ve got the guy that tried to shut the engines down out of the cockpit,” the pilot said. “And he doesn’t sound like he’s causing any issue in the back right now.
“I think he’s subdued. Other than that, yeah, we want law enforcement as soon as we get on the ground and parked,” the pilot said.
On Tuesday, Alaska Airlines said Emerson had been “removed from service indefinitely and relieved from all duties”.
YES. Actually it would since that’s how it started.
Now that you mention it, I CAN go one better:
as a penalty for a decade of anti-competitive behavior, force Adobe to open source all of it’s creative suite, shut the whole company down, and imprison the executives who illegally bought all of their competition.
Here’s a 100 year old past sauce recipe that a good friend of mine shared on Reddit long ago. I’m happy to port it over to Lemmy for all of you even though it’s kind of off-topic in this thread: here goes
Tomato Sauce - Adam P.
100 Year Old Fabrizio Family recipe. Current iteration by my friend.
Okay. Go get:
4 - 28oz cans crushed tomatoes
1 - 6oz can tomato paste
1 small/medium brown onion
1 head garlic
olive oil
red wine
salt & pepper
crushed red pepper
dry herbs (thyme, basil, parsley)
dry bay leaves
Okay? So…
Get your biggest pot. Pour in enough olive oil to fully cover the bottom, maybe 1/8" to 1/4" deep. Not too much or it will pool in the sauce later. Put the heat on medium-low. Do not burn the olive oil. If it smokes, turn it down.
Chop the onion and add to the pot. Stir and then let them sweat until they are properly translucent. While that is happening, chop two or three garlic cloves. Throw out the green shoot in the middle. This is a non-digestible “germ” (as in “wheat germ”) and only causes heartburn and bad breath. Pitch it. Now put the chopped garlic in the pot and reduce the heat to low. Do not burn the garlic. If it browns (more than a little bit), start over. Sweat the garlic just like the onions.
Now it’s tomato time. First, mix the tomato paste into the onion/garlic/oil mixture. This makes it easier to soften up and mix into the full sauce. Now, pour all four cans of crushed tomatoes into the pot and stir until everything is fully mixed together. Look for clumps of tomato paste and try and work them into the sauce. Add one healthy glass of red wine (Chianti, Zinfandel, Cabernet, etc.), then drink the rest yourself!
We’re getting there!
Salt: about a whole tablespoon. Be brave. Mix it in.
Now, the herbs. Dealer’s choice here. I usually do two or three pinches of each…so roughly a teaspoon. Notice oregano is not in this recipe. You will not miss it, I assure you. Go ahead and add one or two pinches of crushed red pepper, but you can always add more to the food. Don’t get crazy. It does affect flavor as well as heat, so…
Black pepper: I only use pepper mills, so crank away at that until satisfied. I go heavy, but I love the stuff. Use your discretion.
Now add two or three whole bay leaves. You will be fishing these out later. They are not Good Eats.
Bring the heat back up to medium-low and simmer that pot for two hours. I don’t want to see a full boil. Stir regularly, especially the bottom. We don’t want anything burning or sticking to the bottom. If you need to turn it down, please do so. You can simmer this all damn day if you are so inclined, but two hours is really enough. Dig out the bay leaves before serving. You can jar this hot and freeze it, and it lasts practically forever in the freezer and fridge.
You are now the proud owner of a 100 year-old recipe from Penne, Abruzzo, Italy handed down through generations of Italian-Americans. I want my last meal on earth to be swimming in this sauce. (Wanna know how to make a mean lasagna ricotta filling? For starters, never ever use meat in lasagna.)