Dear Zingermans;

I’m surprised you allowed Judd Apatow to use your good name (and facilities) in his very unfunny movie which depicts Michigan in an extremely unflattering light. The actors playing Zingerman’s employees in the movie were disgusting both in their appearance and their handling of food. The movie was so negative about Michigan in every way I’m not even going to bother to repeat why.

People really dislike Apatow’s privileged completely inaccurate portrayals of modern day life. As if an $18 an hour sous chef in San Francisco would live in a 5 million dollar house there. One review of Apatow’s previous movie said: “This is Funny for Judd Apatow, and nobody else.”  I agree!

Everyday people in San Francisco are attacking the luxury buses that take Google employees back and forth to Silicon Valley. And they are overturning their smart cars. There’s nothing worse than some out of touch Hollywood director making light of a serious issue like Garry Marshall did in ‘Pretty Woman’. Apatow follows in his footsteps.

I like your food and your new facilities and like that you’re taking a leadership role in the ‘living wage’ issue.  Humanity is suffering terribly at present from the distortion of reality coming out of Hollywood and in the mass media. A whole new generation has been raised in a period of extreme cognitive dissonance for the past thirteen years.

I always hold Zingerman’s to the highest standard possible. I wish you would lead on the issue of truth too. I don’t see what you have to gain from aiding some jerk’s two hour put down of Ann Arbor, Michigan. Apatow’s point of view is elitist. It is inaccurate. And it’s not funny.

1. Wash berries in a strainer or colander, and place in a proper sized pot on the stove on medium heat.
2. Add all ingredients.
3. Stir pot.
4. wash outside of orange(s) because some of the outside of the peel will be used in the sauce.
5. Zest the orange peel by holding it over the pot and scraping the peel with a fork or use a potato peeler, and scrape off the thinnest possible slices an place in the pot.
6. As berries begin to start popping, set timer for 15 minutes and start timer.
7. Continue stirring occasionally.
8. When timer is done, remove from heat and pour into shallow bowl(s).
9. Set aside to cool (perhaps in a spot on the back porch secure from animals)
10. Can be served warm (not hot), or chilled in the refrigerator overnight.

This is my recipe for Thanksgiving 2012.

Vincent’s 2012 Cranberry Sauce Recipe – Single Batch

• 1 Bag of whole cranberries
• 1 cups of Orange Juice
• a handful of raisins
• 1 Medium oranges – squeezed & partially zested
• 8 to 10 Grapes of your choice
• 6 Whole Cloves
• 1 Cups of sugar
• .5 cup of Apple Cider
• 1 Washington Apple – or your apple of choice

The following recipe is for a jumbo batch. Really 3 batches together; designed for keeping some, and having some to take to other dinners or to give away.

Vincent’s 2012 Cranberry Sauce Recipe – 3 Batches

• 3 Bags of whole cranberries
• 1.5 cups of Orange Juice
• a handful of raisins – or more to taste
• 2 Medium oranges – squeezed & partially zested
• 20 Grapes of your choice
• 10 Whole Cloves
•  3 Cups of sugar
• 1 cup of Apple Cider
• 1 or 2 Washington Apples – or your apple of choice