Happy Birthday Star Trek
If you are a Trekker (or “Trekkie” in the early days) you know that September 8th, 1966 is the official birthday of Star Trek.
I still don’t understand how things I grew up with are over 50 years old. How Dick Van Dike is 100, how Mel Brooks is 99, how my favorite cereal, Captain Crunch, is 62, how Barbie is as old as I am…
Anyway… Our Star Trek club, the U.S.S. Angeles https://ussangeles.org/ held a viewing party to celebrate the first episode. We had a special guest, Larry Nemeck, who is a journalist who has been covering Trek for over 30 years. He’s the one on the right.
He offered commentary during the screening of the first episode, “Man Trap”. For example, “Man Trap” was the first episode aired, but the sixth episode shot.
We had plenty of food at the party.
And if you noticed the cake up front, it was obviously done by a mundane. When ordering it from Costco (Which has the best sheet cakes around – Vincent), I carefully spelled out “Live Long and Prosper”, not LIVING Long and Prosper. But we are living long and prospering, so I let it go. I also chose the colors of the balloons and lettering. Red for humans, Green for Vulcans and Blue for Andorians, the three founding members of the United Federation of Planets.
“The Man Trap” was the episode with the salt vampire. Here is Christopher Mulooney demonstrating salt-sucking on our president Dave Mason.
And Kris looking on.
And next year is the 70th anniversary of Star Trek. How did that happen?
As a side note, Kris and I have been going through “Star Trek: Deep Space 9”. We came upon this episode:
Hmmm… How did they know? Time travel?
Dennis
285th blog completed.
Second Steampunk novel: 17,015 words. Chapter Five done.
Second Steampunk screenplay: 157 pages.
First Steampunk screenplay: Updated with notes from the novelization.
First Steampunk novel: 77,546 words. Completed until an editor reviews it.
Third Steampunk screenplay: 38 pages.
“Last week was a surprisingly good and simple culinary find, Amish Onion Fritters. https://www.facebook.com/groups/1681407872672816/permalink/2034536570693276
When I say surprisingly good, I mean it. Dennis was making pork ribs that night and started frying these up in small batches right before the ribs were ready. After tasting the first ones out of the frying pan, we ate about a third of them before the ribs made it out of the oven. We couldn’t stop snacking on them. They were crispy and just a little bet sweet. We will have these again very soon.” – Vincent Reinhart
Leave a Reply