Noah from The Roleplaying Exchange joins us for this night at the opera written by Ethan.
Mike Rydger, an Australian tech billionaire, decided to sail an iceberg to Sydney, Australia to raise awareness of global warming and the erosion of Antarctic ice shelves. The iceberg itself has been christened a sea-going sailing vessel for international legal purposes, named the SV Anthropocene.
Two weeks ago, soon after the start of the sailing phase, Office of Naval Intelligence picked up a weird photo, with two images of an interior ice wall from the iceberg. There is a dark, wavy object embedded in the wall of ice. The scientist at NOAA ran the image through a recognition database, which raised a flag on the Program’s interest list. Further SIGINT analysis at ONI led to it being classified as a top-priority, immediate action item.
The Mission: Infiltrate the iceberg, collect intel on the Object, assess and secure it if possible, and neutralize any threat. Nature of threat is unknown but assume highest danger. OpSec is top priority. Intercept at Sydney is last resort. Mission completion should occur far away from population centers if at all possible.
Greg - Dr. Michael Heinrich - Climatologist and oceanographer
Laura - Sicily McReady - CIA wetwork special agent
Noah - Howard Donaldson - Navy Seal
When this place opened it was packed three meals a day, but lately things have gotten a bit slow. A few two-star Yelp reviews and a new bistro owned by a celebrity chef have driven most of your customers away. Management isn’t talking, but there have been rumors that the mysterious owners are planning to shut the place down if the money doesn’t start rolling back in.
It’s late on a Friday afternoon and every table in the restaurant is booked for the entire weekend. The wild stories about VIPs and food critics can’t possibly be true, but nervous excitement spreads through the kitchen staff to the front of the house, from busboys to bartenders.
The cooks prep their stations with furious speed; the Chef is everywhere at once to double-check the spices in each dish. The servers meticulously memorize the specials while polishing flatware until it sparkles. The bar staff stocks up on fruit and ice, dusting the liquor bottles and lining clean glasses on the bar like ammunition.
Is this the restaurant’s last chance to prove it can still turn tables and make money before they close the doors for good? Will this weekend be a culinary miracle or just another horrible FIASCO?