I don't know the answer to that question, but Card was an editor for Compute! books for nine months[1](video interview), and in that role wrote a two-part series about computer game development 40 years ago, in issues 38[2] and 39[3] of Compute! magazine.
25 years ago, a friend quickly learned how to answer an online MBTI so that he could consistently score neutral on all four axes. I think that was the most entertaining approach that I've seen.
One candidate to consider is https://www.freshports.org/games/flying/ - "Flying is pool, snooker, carrom, hockey + curling with nice animated spinning balls for pool". I'm not sure about redhat, but it seems to have been present in debian from 1998 through 2010.
Living around Seattle, I disagree, lately there have been articles just about every year about wildfires or drought in Siberia, and many about those fires causing smoky skies in Seattle.
Plants such as ghost pipes (saprophytes) can be found in abundance, along with rhododendrons, along the Elbo Creek trail in the Olympic mountains of Washington state. https://www.wta.org/go-hiking/hikes/elbo-creek
I was completely ready for that book to change my life after reading so many glowing testimonials. It did nothing, though I felt worse after reading it a few times, because it was supposed to be so transformative.
I guess the mind-body prescription isn't prescribed for celiac disease or my other health issues, because finding out that I had those conditions was the key, not Dr. Sarno's advice.
Since this comment has gone far afield of the original topic (cigarette butts as litter), I want to see you complain about the inconsiderateness of people wearing perfume and of people that smell of smoke after they sit around campfires.
For me, having to have a one on one discussion with the chef (not my comfort zone) about whether they can make celiac-safe food isn't the same thing as almost every restaurant having gluten-free items on the menu. BTW, plenty of restaurants seem to list fried foods that are gluten-free but also mention that they share the fryer with items containing gluten. That's not legalese, that's certain contamination.
Most restaurants take the approach that Applebee's takes, which is to disclaim responsibility. Why should someone with celiac disease risk it when milligrams over the course of a day can ruin one's life for potentially weeks?
"Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including common fryer oil, the possibility exists for food items to come in contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens." https://www.applebees.com/Allergen-Info
Where is this at, if you care to share? And do you know if your menu states anything about this? Most restaurants I look into (and won't eat at as a result) say stuff like:
"Gluten Free – Did you know that Chef Heather knows each and every ingredient that goes into her dishes? If you require a gluten free dish, please tell your server, or ask the Chef about it. Gluten Free is Not available for every dish." http://plumtreebistro.net/bistro-menu/
But when I email the restaurant, such as Plum Bistro, I get replies such as, "Hi there we are not a gluten free restaurant. We simply offer gluten-free options it's not advisable to dine with us if you have celiac disease because cross-contamination may occur."
Or another restaurant, after enquiring about their gluten-free options: "Thanks for your inquiry. We don't have specific cross contamination protocols."
I find these, or restaurants that have fine print about shared facilities and not assuming risk of cross-contamination, to be the norm in Seattle.
Why do you think it's a good thing for people with celiac disease that pretty much every restaurant has gluten free options on their menu?
Most restaurants advertising gluten-free items don't have dedicated cookware, utensils, cutting surfaces, grill areas, etc., which greatly raises the risk of cross-contamination.
And a significant percentage of gluten-free products in supermarkets are made in shared facilities that process wheat - why count that as helpful for celiac sufferers?
EDIT: I'd seriously love to be able to psychologically go into the average restaurant or fast food place and buy their gluten-free food without getting sick, so I welcome evidence as to why I'm wrong.
For the states I've been curious about in the United States, each state's Secretary of State usually has a search form for corporations, LLCs, and limited partnerships. examples: California (http://kepler.sos.ca.gov/) and Washington (http://www.sos.wa.gov/corps/).