If you're the one hosting the Thanksgiving meal next Thursday, it's probably time to start ticking things off your To Do list. You know, things like working on a festive fall centerpiece, finalizing your guest list and your menu, and making sure that you have a generator, batteries, flashlights, extension cords, ice chests, and shelf-stable side dishes.

That could be the reality for thousands of Californians, because Pacific Gas and Electric (PG&E) has announced that it will be—and currently is—cutting its customers' electricity off in another attempt to prevent its power lines from sparking wildfires during the high winds that have been forecast for this week.

"We have learned to make do with the power outages and have planned ahead. So the plan is to probably just go shopping at SaveMart, I know they have a generator," Victoria Sinclaire told Action News Now. "It will probably be the day before Thanksgiving, which is less than ideal because it is packed, but I mean in all reality it's just what we need to do right now."

Sinclaire also said that her plans for a potluck Thanksgiving meal might've just turned into a "bring your own BBQ dinner." She is one of 181,000 customers in the Paradise area that will be affected by the power cuts that are scheduled to begin on Wednesday. (And she is also one of the thousands of Paradise residents who lost their homes during last November's deadly Camp Fire. The fire was blamed on downed PG&E power lines, and the company was sued shortly before it filed for bankruptcy.)

In Jackson, a city 140 miles south of Paradise, food banks are trying to figure out how to keep hundreds of donated turkeys frozen during their own round of power cuts. Beth Stanton, the executive director of the Interfaith Food Bank, said that the organization had asked for 860 frozen turkeys that it could distribute to its clients. Although the food bank has a generator, she told FOX40 that she's not sure what the families who receive a turkey are going to do.

"If we distribute a bunch of stuff that’s frozen or from the refrigerator and cold, what are people going to do with it?" she asked. "Take it home and not have anywhere to put it?”

Some food banks that don't have generators said that they'll rely on rented or borrowed refrigerated trucks to keep their donated frozen turkeys cold—while others don't know what to do except cross their fingers.

"Our only plan is if the power goes out don't open the freezer until we have to," Joanne Boralho, a spokesperson for the Anderson-Cottonwood Christian Assistance in Anderson, said. "We are a non-profit so we don't have the means to get a generator or rent a generator so we are just hoping for the best."

She also has 575 frozen turkeys to try to accommodate, so if everyone else could hope for the best, too, that would be great. In the meantime, a few neatly arranged flashlights can make a lovely centerpiece, especially if the batteries are in fall colors.

This article originally appeared on VICE US.

The first In-N-Out opened in 1948 in Baldwin Park, California, a San Gabriel Valley town that was, at the time, known mostly for its family-run turkey farm. That restaurant became the state's first drive-thru and, over the next several decades, it slowly became synonymous with California fast food—despite the fact that the chain didn't start expanding until 1992.

Seventy-plus years later, In-N-Out's 346 locations are all contained within six states, and none of them are further east than Texas. And all of that is a long way of saying that no one has any clue how—or why—an impeccably wrapped In-N-Out double-double could've ended up in the middle of a street in Jamaica, Queens.

Lincoln Boehm, a Brooklyn-based creative director, was on his way to McDonald's for breakfast before he caught an early morning train from the Jamaica Long Island Railroad (LIRR) station. He looked down and that's when he saw it: this decidedly out-of-state burger, sitting neatly on the pavement. "We didn’t touch it. We stopped for a second and took photos and looked around to see if anyone else was noticing it and then we walked on," he told the New York Post, adding that the unexpected burger sighting "genuinely shook me to my core."

Boehm, a California native, told the Post that he'd probably eaten a thousand In-N-Out burgers in his lifetime, and that's how he recognized it as a legit Double-Double. But his familiarity with that particular menu item is also why he's so freaking confused: He said this burger looked fresh off the grill, despite the fact that the closest In-N-Out is some 1,500 miles away. He also said he'd tried flying from Los Angeles to New York with a personal stash of In-N-Out, but that the food had a tendency to get soggy during the trip.

So… what gives? Boehm believes it could either be a marketing stunt, or some unintentional (or deliberate) litter from "somebody incredibly wealthy" who could've packed his or her private plane with In-N-Out. But Twitter has some other no-less-ridiculous theories, including:

• The burger is some kind of art installation, was dropped there by Banksy, or by some would-be Banksy with a less compelling accent.
• That some "fancy company" hosted an In-N-Out pop-up—or had the means to fly In-N-Out into New York—and that an attendee dropped it after leaving the party.
• That it was a prop from a TV or film shoot, with a craft services burger dressed up in an In-N-Out wrapper
• That it was from Queens' own Petey's Burger, which has been described as an In-N-Out knockoff, right down to the "California Fries" and the similar paper wrappers (although Boehm's find did have the In-N-Out logo on the wrapper, as well as the words 'Double-Double')
• That alleged early-70s airplane hijacker D.B. Cooper is still alive, and is now deliberately dropping burgers on the East Coast, instead of accidentally dropping tightly-bundled $20s in southwest Washington state. (Look, they can't ALL be winners).
• That this burger is just a seed and, if properly planted, it would eventually grow into a fully functional In-N-Out restaurant

VICE has reached out to In-N-Out for comment. Until we hear back, you can be damn sure we'll be looking at the ground when we're walking around today. And yes, we're totally eating any Double-Double we find.

This article originally appeared on VICE US.

On Tuesday night, the West Hollywood Business License Commission voted unanimously to allow the soon-to-open Lowell Café to become the nation's first cannabis lounge. The cafe will have a menu that includes assorted edibles and other weed-infused food items, and it will also have an outdoor area where its customers can smoke or vape some of Lowell's finest strains.

Although a lot of people are nodding enthusiastically about the city's decision, Rabbi Denise Eger isn't one of them. She has raised her concerns about the cafe, mostly because she's worried that the weed smoke will drift across La Brea Avenue to her synagogue, causing a "contact high" among the Congregation Kol Ami attendees.

"We are deeply concerned about this business and this outdoor space and smoke clouds of cannabis that will limit the usage of our outdoor space," she said during the commission's meeting last night—and according to NBC Los Angeles, she left without speaking to anyone after that all-in-favor vote.

Wehoville reports that Lowell's shiny new license will allow the cafe to be open for business between 10 a.m. and 2 a.m. the following morning, but it will have to adhere to the state's cannabis license, which prevents the sale or delivery of any cannabis-based or cannabis-containing products after 10 p.m.

The cafe's license also specifically states that the scent of weed cannot and should not be detectable "outside the property"—which is why its owners have invested in a special HVAC system that will filter the smoke out of the air. They've also promised that special "fragrant plants" and "odor-absorbing plants" will be scattered throughout the outdoor smoking area.

That may or may not be enough for Rabbi Eger, who wrote a letter to the city's business license commission before the meeting took place too, expressing her concerns about the members of her congregation who are participants in 12-step programs; the children who will be potentially be exposed to weed smoke; the cafe's ability to sell cannabis products; the outdoor consumption area; the potential for cannabis-addled drivers, and subsequent danger to pedestrians; and yes, about contact highs.

"The business is to have outdoor space for smoking pot–and I don’t know why my congregation members and participants have to walk through clouds of marijuana to get to synagogue. It will limit the use of our outdoor space as well because of the contact high from the smoke that will waft in the area," she wrote. “We have no objections to people buying marijuana for their private use in their domains. [...] We object in very strong fashion to this business." (VICE has reached out to Rabbi Eger for additional comment about the city's decision to approve the cafe's license but has not yet received a response.)

To its credit, the Lowell Cafe is taking Rabbi Eger's concerns seriously. "We are respectful of the neighborhood and are committed to ensure any cannabis scent generated from our property doesn’t impact our neighbors. We screened countless air filtration proposals and selected a system that specializes in local capture—similar to what’s used in a luxury Las Vegas hotel, chemical lab, or hospital," Kevin Brady, Lowell Cafe's general manager, told VICE in a statement.

"[O]ur street facing patio (closest [to] Congregation Kol Ami) will be for our non-smoking guests [...] We intend to show that an establishment which allows for cannabis consumption can be as great a neighbor as any other business. We welcome the concerns and support of the neighborhood as we know all of this is uncharted.”

Lowell Cafe's license is good for one year. Hopefully, everyone can get along—and the odor-absorbing plants do their job—so that they'll get a second year, too.

This article originally appeared on VICE US.