Death By Carbs by Paige Nick

photographs?’
    â€˜What rumours? What dissatisfaction?’ Marco asked.
    â€˜Well, it can’t have passed you by that you don’t really . . . how can I put this . . . the author photograph on the book, and the ones the press have in circulation, they don’t look very much like you in real life, do they? There seems to have been some . . . well, to be frank, a lot of air-brushing. And the way they’ve positioned you, it’s like half of you has been cropped out of the shot, don’t you think? You can’t have been happy about that.’
    Cheeky bastard. ‘Look, I’m a chef, not a photographer or a model,’ Marco said through gritted teeth. ‘I came up with every single recipe in that book, from scratch. That’s what I do. How our publisher chooses to market it is entirely up to them. I don’t get involved in that side of the business, it’s not my concern or area of expertise.’
    â€˜Okay, so to be clear: you’ve never had any problems with any of your co-authors, and you’re a hundred per cent happy with your author photographs?’ the journalist prodded.
    â€˜Look, this is a creative endeavour we’re involved in, and when there’s collaboration of this kind, and a number of different egos involved, some compromise is always going to be necessary. But we’ve never fallen out over anything. And anyway, I really don’t see what this has got to do with the Prof’s death. Quite honestly, I think it’s insensitive of you to ask these sorts of questions when we’re all going through something this traumatic.’
    â€˜Absolutely, Mr Cannata, and I am really sorry for your loss. Thank you for your time,’ the journalist said.
    â€˜Wouldn’t you rather talk a bit about the concept behind the book, or some of my recipes, maybe? Like which was the Prof’s favourite? And which ones I serve in my restaurant, the Banting Bistro? Anything like that?’
    â€˜Not to worry, your co-author already gave me quite a bit of background info. I’ve pretty much got everything I need for now.’
    â€˜You spoke to Shaun?’ Marco asked, clenching his jaw. ‘When?’
    â€˜I just got off the phone with him; he gave me a lot of really great background info. I’ve got your number, so I’ll be sure to get in touch if I need anything else. Thanks for your time.’ The phone went dead.
    The black-and-red pencil Marco was holding between his fingers snapped in half.
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THE FANS
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    Wednesday 10:36am
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    THE BANTING FOR LIFE FACEBOOK PAGE
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    Nicky Page
    Hi, ne w banter here. Which list are sprouts on? Good, bad or ugly?
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    Chantal Duining Good!
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    John Combrink Ugh
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    Nicky Page Thank you Chantal Duining
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    John Combrink
    This is what annoys me so much about this fad; red lists, green lists, orange lists, it’s all nonsense. The trick to health and successful weight loss is to eat everything in moderation. It’s a terrible idea to deprive your body of an entire food group. Can’t you people see how foolish this concept is, or are you all just sheep who can’t think for yourselves? It’s irresponsible and downright untenable for Noakes, as a member of the medical profession, to encourage this kind of anti-nutrition just to make a buck. He’s become a laughing-stock. Wrap anything in bacon and you’ll sell a truckload of it!
    He should be ashamed of himself; we have zero research on the effects this kind of exclusionary diet will have on generations to come. Although I don’t know why I’m here trying to talk all you idiots out of Banting. I’m a medical practitioner, more business for me down the line, when you all get kidney stones or heart disease and then you come running to me. Consider yourselves warned.
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THE WIDOW
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    Wednesday