Passing by a local Chelsea pizza joint, I pondered those slices lying under glass behind the counter. Certainly, they must turn over some "flavors" fairly quickly: the plain cheese slice, the pepperoni slice. But some of those looked much, much older than others: the broccoli, the "pasta" pizza (ick). So how old might those slices be and which ones are likely to be the moldiest? And just how dangerous are these old slices?? Anyone ever work at an NYC pizza-by-the-slice place and have some horror stories???