I enjoyed documenting behind-the-scenes activities at the recent Langham, Sask., fowl supper. There was a wholesome and welcome atmosphere about it.
Fowl suppers are like good gravy. They require quality ingredients, time and know-how to become savoury.
Sometimes I was at the edge of the kitchen looking in and sometimes I was in the middle. Arms were reaching to and fro, pots and pans were being filled with hot food and dishes were washed. There was mashing, dicing, straining, tasting and complimenting.
It was like a well-choreographed dance, and I could spot the seasoned veterans in the waltz. They were the ones enjoying themselves, laughing and chatting, but seamless in their job functions.
The next generation hovered on the fringe but they had jobs as well. They stood around, some not knowing what to do, but ready for instructions. It won’t be many years before the spatula is passed to them.
