He nodded. “One of the workers lost a finger."
Two fingers, Maggie told him. And why? Because Brian, Mr. MBA, was bent on automating production at Paradise. So he brought in the very latest, slickest equipment. Only he forgot about the human element. He didn't allow enough time for training. Maggie had demanded a week, but Brian had convinced Nick anyone could learn to operate it in a day.
"Well, Poppa and Brian were both wrong,” she said bitterly, “only it's Puarei Marae who has to get along without his thumb and index finger."
It was much the same story with the bean sorter that had broken down several times and the drying furnace in the basement that had burned up $15,000 worth of other people's beans: more “improvements” of Brian's. Lots of attention given to researching the equipment, choosing the right model, drawing workflow charts…and zilch given to the people who had to make it work.
"The thing is, Gideon, for all his love of Tahiti, Brian never came close to understanding the people, the culture. And workflow charting, let me tell you, isn't part of the Polynesian culture. And I haven't even talked about the computerization. The thing is, you have to work with the native values, not rely on typical Eurocentric misassumptions. You can't…"
She trailed off, apparently feeling that she'd gone on too vigorously and too long, considering the recency of Brian's death, or maybe that she was overstepping her bounds teaching an anthropologist about anthropology. She toyed, scowling, with one of the conch earrings. “Oh, heck, here I am making it sound as if Brian was this awful person, and he was anything but. He was the sweetest…my only point is that everybody goes around whispering about all these mysterious accidents, and there's nothing mysterious about them, nothing. Brian had a lot of new ideas, good ideas, and he was hellbent on putting them into effect, but this is Tahiti, not New York. You can't go around messing with traditional cultural values and expect not to have any problems. People-"
She stopped again and laughed good-naturedly at herself. “There I go again. I guess I don't have to tell you all that."
"No. You're right, of course."
And yet he was oddly unsatisfied. It wasn't that he harbored any conviction that these incidents were prelude to Brian's murder-he still didn't honestly think there had been any murder-but the more the string of accidents was explained away, the more doubtful and uneasy he became about them. And in an unanticipated way, about Maggie. Was everything that had gone wrong truly Brian's doing, or was there a bit of revisionist history under way? The only thing she hadn't blamed on him was the rainy spring. Not yet anyway.
As they got out of the car Nick came from the shed, wiping his hands on a ragged brown towel. Shirtless, shoeless, wearing nothing but a pair of old, stained khaki shorts, he was as furry as a sheepdog.
"Ah, Maggie, you found him! Tour time, Gideon.” He looked around as a dusty pickup truck crunched up the graveled road and pulled into the parking area. “Oh hell, here comes Antoine. This won't take any time at all. It's just one of the other growers. I've been doing some processing for him and we're still working out the costs. This'll just take a minute, Gideon."
"Bonjour, Antoine, comment ca va?" he boomed, striding toward the newcomer.
"Don't comment ca va me, you tight-fisted, money-grubbing sonofabitch!” replied Antoine, stepping down from his truck and slamming the door. He shook a piece of paper, a bill or a receipt, under Nick's nose. “Tell me what the hell you call this?"
"I don't know why,” Gideon said to Maggie, “but I have this feeling this is going to take more than a minute."
"You're right,” Maggie said. “These two have been known to go at each other for hours. It keeps their blood oxygenated. I think I'd better get Tari to give you the tour."
Through waves of gestures she communicated her intention to Nick, who responded through the screen of Antoine's gesticulations with a helpless shrug.
"I've been wanting you to meet Tari anyway,” Maggie said as she took him around the shed to a loading dock at the rear where several men were wrestling hundred-pound burlap bags of coffee beans from the back of a pickup truck, loading them onto the weighing platform, recording the exact weights, and then emptying them into a pneumatic conveyor tube. “He's my prime example of employee development the way it ought to be done. The one with the clipboard-that's Tari."
At the sound of his name-Maggie's voice was like a trumpet most of the time-an immense man in a striped tank top shirt and shorts looked over one massive, brown shoulder. “'Lo, Maggie.” The thin, piping voice didn't go with the powerful body.
"Hoa, maita'i anei oe?" Maggie said gravely, much the way Joel McCrea or Randolph Scott used to intone “How,” when addressing the chief of all the Apaches, in order to show respect for the great Apache nation and the ways of their people.
"Oh, pretty good, Maggie. How you doing yourself?"
Tari looked a little embarrassed, or maybe it was only a reaction to Maggie's Tahitian, which didn't strike Gideon as any too accurate. From up close, Tari was not quite as gigantic as he'd first seemed, but he was built like a sumo wrestler-no, more like a giant baby, with a round, smiling face, fat, lusty arms and legs, and a belly like a beer keg. All told, three hundred amply fleshed, formidable pounds.
"Maita'i roa," replied Maggie solemnly. “Gideon, this is Tari Terui,” she said proudly-and a little proprietorially, it seemed to Gideon. “Paradise Coffee's next operations manager. He's been doing an outstanding job of filling Brian's shoes."
"Oh, I don't know ‘bout that,” the huge man mumbled, shuffling wide, dusty feet in their thong sandals. Gideon got the impression that this was more than mere modesty. Under the naturally genial and placid planes of Tari's flat, broad face there was something worried.
"Nonsense,” Maggie said. “What's bothering you?"
Tari looked at his feet. “Lot of things."
"Such as?"
Tari shrugged. “Accounts payable…” he mumbled unhappily. “…supply-invoice stuff…"
"Well, don't you worry about it,” Maggie said, “we'll straighten it out at our Friday meeting. And if I can't make any sense out of it, we'll get Nelson or Rudy to explain. Don't worry, Tari, you're doing just fine.” She beamed at the big Tahitian. “Tari's the wave of the future,” she said to Gideon. “He's a role model for every Tahitian employee we have."
Tari glanced uncomfortably around, and Gideon caught the tail end of a scowl he cast at one of the workers, who had paused in his manhandling of the bags to eavesdrop with undisguised amusement. Obviously, being a role model to his fellow Tahitians was not something to which Tari aspired.
"Gideon is a friend of John's,” Maggie told him, “and Poppa wants him to see the farm. Can you take an hour or so and show him around?"
"Sure, you bet,” Tari declared, practically rolling his eyes with relief. Rattling around the plantation was clearly more to his liking than talking about accounts payable.
They started with the drying shed itself, a single room about eighty feet by a hundred, a good ten degrees warmer than it was outside, redolent with a pungent smell that Gideon associated more with wineries than with coffee plantations, and suffused with a milky glow from the light coming through the translucent walls and ceiling. The floor was made of wood planking, but except for a couple of cleared aisles down the center from each side, most of it was three or four inches deep in a sea of coffee beans ranging from greenish brown to palest beige and separated into different-colored sections by movable lengths of white plastic pipe. Workers shuffled slowly, sleepily, through them in the heat, spreading and rearranging the shallow heaps with homemade, blunt-toothed wooden rakes.
Tari, now in his element, was an enthusiastic and knowledgeable guide. Gideon learned that the beans varied in color because they lightened as they dried, that drying took ten days to two weeks, depending on the weather, that they had to be raked and turned over three or four times a day to keep them from drying unevenly. He learned that when the coffee berries came in from the field they were loaded into the pulper, a gleaming, stainless-steel contraption of belts, pulleys, gears, conveyors, and tanks that took up one end of the shed, and then, via conveyor belt, into several large vats, where they fermented for two or three days-that was where the winery-like fragrance came from-before being washed and spread on the floor to dry. And that was it. They were then bagged and shipped to warehouses and masteries around the world.