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Jobberish: Where the wild things were

Unfortunately, the way the message was presented was somewhat flawed — to raise awareness about the ecological impacts of various foods, the museum put out plates of shrimp cocktails and sashimi. Of course, this just made me hungry, and after leaving the museum — and I’m really ashamed to admit this — I went to a restaurant and ordered myself a shrimp cocktail. Oops. Fortunately, there is a silver lining to this story. My guilt has compelled me to dedicate this week’s column to the poor, delicious shrimp and all the other endangered animals by recommending that you pursue a career as a wildlife rehabilitator.