It was a dark time in the world of condiments. Mayonaise, the once-beloved accompaniment to sandwiches and burgers, had gone bad.
The factory where Mayonaise was made, a place where dreams of tangy, creamy bliss were turned into nightmares of spoiled, curdled despair, was in shambles.
Workers in hazmat suits wandered the halls, searching for the source of the contamination that had turned Mayonaise into a gooey, green menace.