I'll give you a second to let that sink in. While it ruminates, here's a fun fact: According to Wikipedia (which is almost like saying "according to the crazy neighbor's uncle"), bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean.
I did not know that -- I always thought bacon just came from the "bacon" part of the pig. Which I guess is still true, except that there are two bacon parts.
And now, it comes in colors, you guys! Rainbow Bacon was invented by Neil Caldwell, who should immediately be sainted and made king of some island with vast numbers of hot chicks. You can now accent any dish with a colorful array of bacon, presumably soaked in some sort of dye.
Everyone knows that bacon makes every dish better; in fact, bacon is put on filet mignon to make it better -- that's how great bacon is. But there are chefs out there who, if you can believe it, won't use bacon in every dish they make because it doesn't visually match the color palette of the service.
Well now it does, every chef in the world. You're all on notice -- every dish from now on gets bacon, or else you fail at cheffing.
Hey, at least they didn't have to pay a baggage fee... Good ol' Southwest. Anyway, the heads were en route to the Fort Worth office of Medtronic, which does medical research. So at least they weren't a sack full of debtors or something.