#There are a few PIs that check in on child welfare and I like the idea of that

[teaboot]

OH FUCK YALL THOUGHT I WAS *ARMED GUARD*????

BRUHHHHHHHH

I'm the lowest level licensed security you can hire

I work foot patrol for shit like wet cement, construction sites, malls, libraries, outreach centers, and local events

My job is, essentially, human scarecrow

I am not permitted to carry a gun.

I am not permitted to carry a taser.

I am not permitted to carry pepper spray.

I am not permitted to carry a baton

I am not permitted to carry a knife or any multitool containing a knife

I don't have a plate vest

I'm not permitted to make any physical contact outside of administering first aid or in self defense, which must be made in minimal force required to ensure personal safety

I escort employees to make bank deposits, ask aggressive or violent people to leave, and take notes on safety hazards in patrolled areas

If someone bleeds, throws up, or takes a dump somewhere they shouldn't, it's between me and the custodian to make sure nobody slips in it bay bee

It is none of my business if someone is doing drugs. If they aren't an active danger to themselves or others then they're golden

ADDITIONAL INFORMATION

If you're selling drugs in clear view I will ask that you please do that elsewhere, ideally with more discretion. End of interaction

If you are using drugs in clear view I will tell you *exactly* where the property ends so you can smoke your bong 3 feet outside of that line where I can't do shit if someone complains. End of interaction

Site Security is not police. It is not LPO. Someone could point you out as you run off the site and say "I saw him shove a microwave down his pants and walk out" and it would be approximately none of my business.

THINGS THAT ARE MY BUSINESS

Overdose in the bathroom. I will verbally check twice that you are conscious, and if I get no response I will warn that I am coming in to check on you. If I find you on the ground I will again try to speak to you, warn that I am touching your shoulder, and give you a jiggle. If I can't wake you up I roll you into recovery and wait for paramedics.

Threatening or harassing staff. You cannot make passes at the highschooler operating the pretzel stand. You cannot tell the bank teller you'll "track him down eventually". The lady at the nail salon said she didn't want to marry you six times now and now I'm your problem

Abuse, endangerment, or neglect. If you leave your baby on the sidewalk so you can shop by yourself then I will be the jerk who ruins your day. If you hit your kid I will become very much your problem. If you locked your dog in the car with the windows rolled up six hours ago and it isn't getting up when I tap the window I'm gonna be the biggest pain in the ass you'll see all day

Safety hazards. Don't shoot off a bottle rocket in the parking lot. Yes it's very cool and you probably won't hit anything important but there's a pretty big empty lot like six blocks away man, what if you nail a kid or something. If you wanna take your bearded dragon to the food court, keep him in your coat or in a carrier. Climb the telephone pole on Tuesday because thats my day off

Client complaints/concerns. Boss says you've been here living in your car for three days and it's time to move on. You and I know it's been a month but between us if you switch locations every couple days around the lot she won't catch you again till at least May. As long as you don't leave a bunch of trash laying out we're good.

END NOTES

If you have tattoos on your face, throat, or hands and you wanna pull something you gotta be so incredibly discrete, is so incredibly easy for Law Enforcement to track you down you have no idea. I know like 3 guys with face tattoos in town, one of them's been my buddy since highschool and the other 2 were introduced to me like "watch out for a guy with a star on his cheek, his name is Patrick Sturblish, he's 43 years old and I saw him pocket a redbull once".

Always assume someone is operating the cameras live.

The courts are so insanely overwhelmed all the time, if you nab something small and vital like bandages, tampons, underwear, whatever and don't have a long list of priors usually even a cop won't bother trying to charge you. If I can't tell you not to steal for the consequences then at least don't get cocky about it

In my own experience if you walk into a big store and straight up tell someone "I don't want to steal but I need this very badly" then usually someone will find a way to get it to you

If someone tells me you're stealing on camera I will let you know that someone caught you and it's your last chance to put stuff back before they do something

If you pull a weapon on me or someone else while I'm working then I'm required to inform police so please don't do that thank you

[marymccartneyphotos]

Being Vegetarian Has Never Been About Being Righteous

January 28, 2013 - Metro; By Claire Allfree 

Photographer turned cookbook author Mary McCartney talks to Metro about carrying on her mum Linda’s legacy through her vegetarian food range.

Mary McCartney is skinning a stick of celery the way one might a rabbit. Dainty slivers are gathering on the immaculate steel surface. As she skins, she chats – extraordinary multitasking to those less blessed chefs (ie me) who are incapable of cooking and talking at the same time.

'To be honest, I’m making it up as I go along,’ she says airily, chucking the celery into a pot along with some baby leeks and checking the chilli bubbling away on the stove. ‘Really I ought to be writing this recipe down.’ McCartney, sister of Stella, daughter of Macca, is, like her late mother, a photographer by trade but has reinvented herself in recent years as the public face of Linda’s food legacy.

Linda, as you probably won’t need reminding, promoted vegetarian food through the Linda McCartney Foods company and several vegetarian cookbooks at a time when salad leaves were considered an exotic luxury. Her frozen ready meal business is now run by the entire family – summoning up images of Sir Paul discussing the merits of soya mince for the family’s Meat Free Monday campaign in between strumming Hey Jude – but it’s Mary who is leading the company’s latest move into chilled meals.

‘It’s a range aimed at anyone, it’s not specifically for vegetarians,’ she says, fishing out the PR bumf on the new dishes, which include vegetable hot pots and lentil-based cottage pie. ‘They are hearty, convenient and give you two of your five a day.’ (Macca is doing his promotional bit too, by the way – he’s written a song with Mark Ronson to accompany the TV advert.)

McCartney, who published her own cookbook, Food, last year, may be channelling her mother’s family- centric food legacy but in today’s very different, cosmopolitan food scene, she is quietly promoting a minor food revolution of her own.

She hates the proselytising image of holier-than-thou vegetarians and the preconception that it’s a fussy, time-consuming way to cook. Her principles – reflected in the McCartney food range – are a mix of Jamie Oliver bish-bash-bosh and her mum’s down-to-earth New Yorker background. In other words, a belief in easy, nutritious food that just happens to ensure you won’t end up mistakenly eating horse.

‘My mum would do these great custards, pestos, sauces – big tomato dishes such as lasagnas and cheesy oniony pies, which I love,’ she says, chucking smoked chilli powder into the saucepan. ‘She used to call herself a peasant cook, her style was very tactile. It was all about gathering round the table. The kitchen was the centre of the house. I have a strong memory of her caramelising onions – the smell was amazing. She hated to be alone while she cooked.

‘But it was never about being a righteous veggie. The animal welfare and environmental facts are important but there’s no point bashing people round the head with documentaries like Food Inc and The End Of The Line. Far better to entice them with a good meal.’

To be fair, Paul and Linda McCartney’s decision to turn vegetarian while Mary was still at primary school was precisely motivated by ethics: they were tucking into a plate of lamb in a restaurant when they spotted lambs frolicking in the sun; later, they were driving behind a lorry stuffed with caged chickens.

But McCartney says vegetarianism was never an edict. She and her siblings were allowed to eat meat if they wanted to – although McCartney didn’t take advantage of this until she moved out. She ate a tuna sandwich, didn’t like it and went back to being vegetarian.

She agrees it’s much easier to be a vegetarian now than in the 1970s. But doesn’t the continuing ghettoisation of vegetarians irritate her? It’s still pretty hard to get a decent vegetarian meal in a restaurant that doesn’t include goat’s cheese and risotto.

Esteemed reviewers still take schoolboy delight in dismissing the country’s piteously few vegetarian restaurants with tired clichés about hemp bracelets and hessian smocks. Even the term veggie has vaguely insulting connotations.

‘Yes, but there is much less of a sense of them and us these days,’ she says, mashing leek soup. ‘People care more about where their food comes from. And you can get good vegetarian food in restaurants. I often ring ahead. Often the chef will suggest something if you do that.’

Leaving aside the fact that calling a restaurant to see if they can cook a meal is a bit like asking a hotel if they are able to provide beds, McCartney is right to pinpoint localism, fresh produce and a greater interest in the origins of food – be it meat or vegetables – as powerful modern food trends. She recalls the moment she realised where food actually came from when, as a child, she ‘stole’ fresh peas from the garden at her parents’ Scottish home and discovered, for the first time, what a potato looked like.

‘Being a city kid, it’s easy not to see vegetables actually growing in the ground,’ Mary says, ‘although there’s a lot of that around, of course. Kids grow up not knowing how to peel an onion.’

For her, the key to eating vegetarian is not viewing vegetarian food as a side dish but as a proper replacement for the meat at the centre.

‘Mum’s real skill was in using vegetables the same way you would meat, like making sure you dressed it in amazing sauces,’ she says. ‘I remember our first meat-free Christmas: my parents were determined to replace the turkey with something you could slice and came up with this baked macaroni cheese roll. My mum was always excellent at knowing what would provide flavour.’