Cooking for Mankind

fireworks

This may be the most optimistic New Year’s celebration ever. Covid will soon be behind us. We will be happy again. Most of us have made it through.

Personally, I’m just glad to have made it through the holiday cooking season. With restaurants closed in PA, we had to fend for ourselves. What a mess of food eating preferences humanity is! You discover this when you agree to have a few people over for a simple ringing in of the new year. Simple. Right.

Most respectable species can be classified as one of three types: herbivore, omnivore, or carnivore. Throw a simple year-end get together and you will discover that mankind divides itself further into vegetarian, vegan, low-carb, lactose-intolerant, gluten-free, and just plain finicky. There are people allergic to almonds, peanuts, crustaceans, and garlic. 

Garlic for heaven’s sake! It’s the cure all for everything from tapeworms to vampires and yet there are some unfortunate beings out there allergic to it. At least they’ll never get halitosis.

Grocery shopping for end-of-year get togethers with mankind is a nightmare. I was sure I was done when I had a cartful of healthy fruits, veggies, cheeses, crackers, and dips. As I made my way to the cash register, my newly minted boyfriend turned to me and said, “there’s nothing here I can eat.”

Disheartened but rallying, I replied, “What would you like, dearest?”

“Meat,” he snarled. “I eat meat.” Yes, he actually snarled. Like a carnivore.

Back to the salami aisle I went.

Needless to say, we made it through NYE. We were few in number as Covid is keeping people rightfully at home. We’ll isolate a bit more until Dr. Fauci gives us the all-clear.

I’m optimistic about this. As our Covid numbers start to dwindle, Tracy and I will begin plotting our Le Bon Chef shoot. We need to wait until Covid compliance is not so expensive. We need to think about our cast and crew for sure, but also the investors. We want to be safe but profitable.

Here’s to a happy, healthful, and productive 2021.

You can keep up with the film’s progress by signing up for the newsletter: http://eepurl.com/ha_LOb.

—Sue Lange/producer, Le Bon Chef

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