what really?

http://jb-ge.hrdc-drhc.gc.ca/PrintJob_en.aspx?ProvId=09&Category=5*&Sources=JobBank&Student=No&OrderNum=2848064&Source=JobPosting

Salary: $20.00 to $24.00 Hourly for 5 hours per week
Title: Disc jockey (Bar DJ) (NOC: 5231)
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wanna make some easy money Tone?

French speakers care to translate "il y a loin de la coupe aux lèvres" for me?

Something for you, Albert:

New Amusement Park Attraction Lets You Fight With Gundam.

Can I make a guess as to where your next vacation might take you?

Yeah, I'm not really all about the processed cheese. I think perhaps my inquiries may move in a different direction. (I'm just glad we managed to avoid that annoying intersection of McDonald's and Vegetarianism in bad jokes: "It's not real meat, so you can eat it, right?")

Thanks, everyone. I appear to have a few things to look up/think about.

Can't win them all. Just find out where McDonald gets their cheese (probally some biochemical plant) and stock up.

nothing wrong with the vegetarian thing except the 100% all beef patty...

I heard McDonald cheese is close to plastic. So nothing wrong with the vegetarian thing, just everything wrong with the edible food part.

(especially with your French "semestre" eh, Mary?)

I remember something like that (the whole rennin thing) from the Polka Dot Door way back when... apparently my young brain was good at absorbing information like that and retaining it. and I do have to say that the whole extraction process sounds a little too involved and expensive for the likes of, oh say, the processed cheese manufacturers, but you're likely to find it in things like goat cheese, feta, oka, and all the other fine, locally/small-batch made cheeses available. They should say on their lists of ingredients whether or not they include rennin or rennet.

What I think will be a major roadblock for you will be things like eating out. ... Subway's famously friendly and knowledgeable sandwich artists are not likely to be willing to divulge the secrets of their cheese... or Boston Pizza for that matter.

I know there's vegetarian cheese out there, you're probably going to have to read some labels to get a sense of what's available/likely though.

Rennin is only used (traditionally) in the production of certain kinds of cheeses (as I understand). So Par...you can eat some kinds of cheese? Maybe?

But as Chris said, you should check. Don't take my word for it. (Although my understanding is that natural rennet is the cheesemaker's choice).

But again - this is totally unsubstantiated Mary-blather. More like Mary-thinks-she-remembers-what-she-tried-to-not-learn-from-her-parent's-cheese-tour -of-Alberta-when-she-was-13-blather. That's right. My parents dragged my sister and I to most of the cheese producing dairies in Alberta and some in B.C. one summer. Sucked as a angst-laden teenage girl, sounds cooler to do now.

I appologize for any spelling mistakes - but as the semestre is over, I don't care right now.

Thanks, Beck. I'll let you guys know what they tell me.

And thanks, Chris, I think I may have to check up on that.