They waited at a
door before it opened and went in to eat lunch.
Everyone stood until Potus sat down.
He adjusted his seat and grabbed a napkin. “I’ll never get used to that,” he muttered.
The waiters in
their white suits fanned out around the table and the lunch guests sat
down. Various cabinet members who tended
to show up were there: Secretary of
Defense, Secretary of Treasury, Chief of Staff (still juggling with his
briefcase, mug, notepads), the Vice President, Ambasador to the United Nations,
Secretary of Transportation and Secretary of Labour, among others whom the
president could pick out.
“So,” began Potus
as everyone sat and adjusted their napkins.
“What do we think of clam chowder, white or red?”
“Red for sure,”
answered Secretary of Defence.
“Of course, you’re
from New York. Any takers for white?” Most of the people around the table nodded. “In my opinion, chowder should be white. It doesn’t make sense if it’s a red
broth. It’s not the same thing.”
AoUN spoke
up. “I think there could be a lot of
differences in chowder that could be celebrated. There is the white and red chowders from New
York and Boston, of course. Those are
both valid. But we also have corn
chowder, potato chowder, clam chowder, fish chowder and many more. I think the diversity of chowder is one of
the great things about soup in general.”
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