Strap them to sushi bars, and feed em lots of fugu
Catch a bad piece
Fugu or pufferfish is highly poisonous unless prepared/cut exactly right — if you “catch a bad piece” you could die. It’s also a delicacy, and incredibly expensive. Here’s the process for getting licensed to prepare fugu:
To qualify, applicants must first have served an apprenticeship of at least two years under a licensed fugu chef. Next, they take a twohour written examination. Then, within three minutes, they must identify five species of the dozen or so fugu that are marketed. Finally, in 20 minutes, they must prepare the fugu, separating the poisonous organs from those that are edible. About 35 percent of the applicants pass.
So he’s basically saying his label could eat a deadly piece of Fugu for all he cares
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