Microstory 2540: Concierge Doctor

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I’m obviously bound by doctor-patient confidentiality, but even if I felt comfortable divulging any privileged information about my patient, there would be nothing to say. Landis is in perfect shape, which is exactly what you would expect to find in someone with such abilities. It’s the easiest work I’ve ever done. It’s probably not necessary, it just seems rational for this one man to have a personal concierge doctor available to respond to his hypothetical needs at all times. A lot of the work I do involves running reports on his vitals. They do change, throughout the day and day to day, but they’re always within acceptable and optimal parameters. His stress levels can fluctuate, but the underlying conditions are apparently mitigated through his own self-healing. I don’t know a whole lot about it. The researchers keep their research behind closed doors. I’m just responsible for how he’s doing, not why he’s healthy. I try to follow current health guidelines regarding his lifestyle and eating habits. For one, he works twelve hours a day, which isn’t recommended, but I was overruled. Secondly, he doesn’t get any exercise, which is why I firmly believe his ability is healing him, because otherwise, he shouldn’t be doing so well. I certainly wouldn’t call him a sloth, but if he moved around more, it would either exhaust him after hours, or his own patients would have to walk with him, which is an absurd proposition. So, his diet. That’s really the only thing that I can control. I decide what goes in his body, and I run my own blood tests on him to make the best judgment calls I can for every single meal. Most people don’t have their diets so precisely tailored, but obviously, I have quite a bit of time on my hands. So I work closely with his personal chef, who has no problem following my recommendations, and Landis himself doesn’t really care. I sit at the ready should anything go wrong in my office that’s attached to the healing room, and at the end of every shift, I perform a quick physical examination. I work long hours, but they’re easy hours. Sometimes I reminisce about the rush of the emergency room, but I know how lucky I am, so I try not to take my good fortune for granted. One day, I may become obsolete entirely, and while that might sound scary, the world would be vastly superior to even the one we have today. I’m all for it.

Microstory 2538: Personal Chef

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I’ve been cooking my whole life. My grandmother raised me, along with my two siblings. They were older, but they were tasked with other responsibilities to maintain the household. I had a knack for the culinary arts, so that’s what she fostered in me. I cooked all the meals for everyone, and I loved it. My grandmother was very practical, though, so she didn’t let me focus all of my attention on my passion. She made me study all of my subjects in school, and after I graduated, she refused to let me go straight to the culinary institute. She knew that I wouldn’t get much out of a four-year degree, but she didn’t want me to have to rely on only one thing. It wasn’t that she didn’t believe in me, but a cooking school wasn’t going to teach me all of the skills that she thought every adult should have. Spending two years at my community college was a great experience, which I believe turned me into a more well-rounded person. I’m still a chef, and that’s really all I care about, but I also remember reading the books, exploring evolutionary ecology, and learning to speak French. That was a pretty big one. I adore French cuisine, so it made sense to add that to my personal inventory of skills. Once I was done there, I went on to the Antova School for the Culinary Arts, where I graduated at the top of my class. It too was a two-year program, so when I entered the workforce, I wasn’t behind my peers. People often ask if—or even when—I’m going to open my own restaurant, but the truth is that I have no interest in that. There’s too much businessy stuff going on with that. I didn’t study any of that stuff, and I don’t want to return to school to do so. And I don’t wanna do it anyway. It gets in the way of the cooking. Sure, I can slap my name on a building, and call it mine while someone else actually handles the business side of things, but that’s just vanity. I’m perfectly content in the kitchen, working with my hands, and making something that people will enjoy. I never thought I would ever be cooking for a man like Landis Tipton, but who knew such a man would ever exist? It’s not the most exciting role, cooking for only one person who is not a picky eater in the least, but I’m a part of something bigger, and that’s good enough for me. If this job ever ends, I could always start tutoring elementary school students in French.