Polestar Omega. James Axler
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it open over an empty bucket. Using both hands, she squeezed forth a slimy mess of half-digested herring, anchovy and other unidentifiable small fish and crustaceans. What skin remained on the little fish had a dull, yellowish cast from the animal’s stomach acid. The stench was like being downwind of a gray whale’s blowhole.
“Are you saving that to make fertilizer?” Mildred asked through the fingers clamped over her nose.
The worker laughed. She grabbed a gloved handful of the putrid slurry, then squeezed it in her fist, making it squirt into her open mouth. As she chewed, she gave them a thumbs-up.
A man in black swooped in from behind and whacked her sharply on the back of the skull. “You know better than that,” he said, raising the truncheon again. “Now get back to work.”
A second reminder wasn’t necessary.
“Go on, you open up one,” Oscar told Mildred. He handed her the knife and pointed at the next carcass in line. Unlike the others, its head was intact. It had a long black beak, large vacantly staring eyes. Only in overall body shape did it resemble the emperor penguins she’d seen in zoos and in National Geographic. There was a cluster of tightly spaced bullet holes high in the middle of its chest.
She had to stand on her tiptoes and reach as far as she could to correctly position the knifepoint. Making the first cut was difficult because the breastbone was deceptively massive, evolved to support the powerful wings. Once she got under the bone, the tip slid easily through the skin. She sliced downward as she’d seen Oscar do. Halfway through the cut, dark blood began to pour from the incision, splattering into the waiting bucket. It was the internal bleed from the chest wounds. Mildred held her breath as she yarded out double handfuls of guts.
Once both carcasses were cleaned of entrails and organs, and the cavities hosed down, Oscar showed them the next step.
“Can’t pluck off the feathers,” he said. “Too densely packed. Takes forever to do the job with pliers. So we just skin them out. Make sure your blade is hair-splitting sharp. If it isn’t, touch it up on the stone on the table. The idea is to leave the fat on the meat instead of removing it with the cape.”
He then proceeded to demonstrate the process, starting at the angry stub of neck. The feathered cape peeled away quite easily from the shoulders, riding as it did on a thick layer of brown blubber. He cut around the base of the wings, then throwing his full body weight into the task, ripped the skin of the torso down until it draped in gory folds on the floor. He used a pair of long-handled shears to snip off the webbed, taloned feet at the ankles and dropped them into a bucket of similar clippings. He finished by pulling the skin down over the stumps of wrinkly skinned legs.
As Oscar rolled up the cape, Mildred felt a nudge from Doc.
“What pray tell is a ‘clonie’?” he said.
“Cloned organism is my guess. These bastards must be protein starved. The south pole is a frozen desert.”
Doc nudged her again, indicating with a nod all the gleaming blades lined up on the table. They had their hands free, edged weapons were within easy reach, but they still didn’t know what they were up against. The fact that the knives were so available bothered her. Why would their captors trust them? Unless they were so outnumbered and outgunned it didn’t matter.
“Not yet,” she said, taking in the dozens of carcasses in the process of disassembly and the laborers doing the work. “We haven’t seen enough to make our move.”
Skinning pengies turned out to be much harder than it looked because of the weight of the wet cape as it was peeled back. She and Doc worked together to tear it down the length of the carcass. Once that was done, Oscar began the next lesson, separating the still feathered wings from the torso. He cut the heavy shoulder joints at just the right angle and the wings dropped off, falling into the bucket.
“You can’t split the backbone with a knife,” Oscar said. “Too damn thick.” He picked up a handsaw with prominent teeth and stepped onto an overturned bucket. “Start here,” he told them, “get the blade bit into the center of the spinal column. Be careful to stay in the middle of the spine and go slow so you make a clean cut all the way down.”
It took five or six minutes of concerted effort for him to reach the tailbone. As the cut deepened, the unmeathooked half of pengie began to separate, leaning outward. Oscar directed Mildred and Doc to catch the weight on their shoulders to keep the saw from catching. Bonemeal mixed with blood dripped steadily into the bucket.
When the carcass was cut clean through, the half pengie, well over 150 pounds, came down on their backs. Oscar waved for them to flop it onto the metal table, which they did. He then picked up cleaver and butcher knife and set about cutting it into chops and roasts. The dense meat was almost black and very slippery because of the fat, which remained soft and wet even in the cold room.
Mildred and Doc were transferring the final product to a rolling cart when the annoying Muzak was replaced by the sound of buzzer.
All around, workers put down their tools and headed for the exit.
“What’s going on?” Mildred asked.
“It’s lunch break,” Oscar said. “You don’t want to miss it. Come on, the cafeteria is this way.”
They left their bibfronts and gloves on the hooks in the hall and followed their instructor and the others. As they moved deeper into the center of the complex, Mildred scanned the walls, hoping to see the multilevel, full-scale maps they’d found in other redoubts. That would give them an idea of its size and layout and their position relative to escape routes. But there were no maps. The walls were unbroken expanses of blank gray concrete.
The throng filed into a sprawling, low-ceilinged room with row upon row of occupied tables, and headed for the serving area at the back. The aromas from the kitchen were complex, semi-industrial and thoroughly off-putting: the bouquet of burning tires mingled with scorched oatmeal and smoking fish grease.
Roughly two hundred people were already eating. There were men and women, a mixed bag of racial types, but none that Mildred could see were fat or old. There were no children, either. The diners were, if anything, uniformly scrawny. A few wore whitecoats, while the others were dressed in overalls of different colors—navy, green, black, red, orange, khaki. She and Doc were the only yellows in the room, and that drew stares from all sides. Over the piped-in Muzak there was hubbub and clatter, loud conversation and laughter. The setting made her think back to the year 2000, when she had been a guest for lunch at the Microsoft campus outside Seattle. Except the residents here were hunched over their plates, all business, shoveling in grub as fast as they could. She wondered what they all did to earn their keep.
“Get in line over here,” Oscar told them. “Grab a tray.”
Mildred and Doc did as they were told, sliding empty trays along belt-high rails toward the serving stations. Behind glass sneeze guards, workers in white were ladling food from a hot table setup—rows of stainless-steel trays—onto plates. As Mildred got closer, she could see what was on offer. There was a purple-black porridge dish. When served it was decorated with a spiky crown of what looked like black potato chips. Next to it in a serving tray was a gellike material—it looked like a mass of clear silicon caulk. Accompanying this were round slices of a compact bread smeared with gray paste.
As the server, a stick-figure female in a hairnet, spooned a big gob of the black porridge for her, Mildred said, “Uh, what is that?”
The cafeteria worker looked up from the plate she held and took notice of the yellow overalls. “Sure thing, newbie,” she said, slapping the porridge down dead center. “This is quinoa steamed with pengie blood.” She grabbed a handful of the blackened chips from an adjoining tray and deftly made a little crown of them. “With pengie skin crispies for garnish and a side of anchovy-herring pâté on quinoa bread.” Using a different serving spoon, she scooped up some of the clear stuff and let it ooze onto the plate. “And this is pengie egg soufflé.”
“Looks like uncooked egg white to me,” Mildred said.
“It’s