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hey tooters what’s new
I'm still here!
tv: with only 7 couples left on dancing with the sta-
me: wait is that enough breeding pairs to ensure survival of the specie-
my wife: stop
mental health Show more
Therapist: it seems like you find it really difficult to make reasonable requests of people for what you need, that you're very anxious about putting people out or offending people. Why do you think that is? Do you remember your parents discouraging that?
Me: 🤔 Hm. No, I think it's because I'm British. We're all like that.
boost to scritch
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An Oral History Of Expert Judgment on Markers to Deter Inadvertent Human Intrusion into the Waste Isolation Pilot Plant
"my voice is my passport, hypernormalize me" i say as i dive into the McDonaldsphere, while back in the real world my body is strapped to a crash cart, back covered in McDermastims, shamrock shake iv in each arm, the technicolor world of winterclown transmitted directly to my brain through a length of fiberoptic cable jacked into the side of my head. in the real world im just your average meatbag fry jocky but here, in here im lovin' it
what if nntp but anyone could run a server
my pals and i are very interested in making art bots that address the ethical and social challenges of bots in social media and beyond. we're always talking about about these sorts of things, and it's why i decided to make my bot's tweets unlisted by default. https://botsin.space mentions one of our common principals, "Bots Should Punch Up" https://www.crummy.com/2013/11/27/0 If you would like to chat w/ or other bot makers like me look for the #botAlly hashag. :grin:
Second call for anyone interested in taking over the domains witch.technology or grimoire.network for masto instances or other uses, I have it and have decide whether to renew soon
if birdsite were a restaurant every so often an employee would come over to you and ask if you were still enjoying this and you'd point at the plate and say what the fuck is this supposed to be get me the fucking chef and the chef would be too busy at his other restaurant