Death By Carbs by Paige Nick Read Free Book Online Page B

Papsak’s shoulder. Papsak patted him on the beanie. ‘Happy birthday, Uncle Mlungu.’
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THE CO-AUTHORS
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    Wednesday 9:49am
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    â€˜Thank you for taking the time to chat to me over the phone, Mr Cannata. Particularly during what must be a difficult time of mourning for you. I won’t keep you long, I only have a few questions to help fill
in some background for the story we’ll be running on Sunday.’
    Marco had already forgotten the journalist’s name. ‘Please, call me Marco. I’m happy to help, if you think it will shed some light on this terrible tragedy.’
    â€˜So would you say you were close to Professor Noakes, Mr Ca— Marco?’
    â€˜Of course we were close; I mean, we’ve written books together. He’s been like a father to me. He even helped me start my restaurant, the Banting Bistro, which is on Kloof Street in Cape Town.’
    â€˜And how did you two meet originally?’
    â€˜Umm, it all started back in 2012 when Prof, that’s what I always call . . . I mean, called him, got in touch with me. He told me he had an idea for a groundbreaking book on nutrition, and he was looking for a talented chef to co-author it with him. At the time I was actually about to enter MasterChef South Africa . I’d made it through all the first
rounds of interviews. But Prof . . . sorry, give me a moment. . .’ (deep breath) ‘when the Prof told me about his journey, and he took me through some of his early research, it all made sense to me, and I could see how important his project was. So I put aside my lifelong dream
of going on MasterChef and agreed to work on the book with him.
Then he brought in the other three after that. Partnering with the Prof has easily been one of the best decisions I’ve ever made.’
    â€˜I’m sure. After all, the book has sold very well, hasn’t it? Do you have any idea who would want to hurt Professor Noakes?’ the journalist prodded.
    â€˜God, no. What an incredible, inspirational man. Of course, there are a lot of crazies out there; just look at his Twitter feed. But look at how many lives we’ve changed for the better with this book. And now I’m hoping to continue the journey in his memory, with a new secret project I’ve been very busy with for the last six months, which I can’t talk about yet. And of course I also extend his legacy through my restaurant, the Banting Bistro, in Kloof Street. I’ve even decided to name a dish after him. Noakes Zoodles: courgette noodles with basil pesto and garlic, for just forty-seven rand ninety-five. Will you include that in the piece?’
    â€˜I can try to put that in, but my editor will probably zap it. We always have space issues.’
    â€˜Thanks, if you could see what you can do, I’d appreciate the expo-
sure.’
    â€˜Marco, there has been some talk of a rift between you and your co-authors,’ the journo started smoothly.
    â€˜What? Who said that?’
    â€˜I’m sure it’s all just baseless rumours, you know how these things go, but of course I have to follow up on them.’
    â€˜Sure, but I don’t know of any rift.’
    â€˜So there’s been no frustration or unhappiness between the four of you? Over how little publicity you’ve all gotten in comparison with Professor Noakes, let’s say?’
    â€˜That’s ridiculous! Did Shaun say that? That might be how my co-authors feel, but I can only speak for myself, and I’ve never been happier. In fact, I’ve been so busy setting up my restaurant, the Banting Bistro, in Kloof Street, which is open daily for breakfast, lunch and dinner, that I’ve been grateful to the Prof for taking the lead on this project as far as publicity is concerned. He saved my bacon, so to speak.’
    â€˜Sure, that makes sense. And Marco, what about the rumours concerning your dissatisfaction with your author