A Conversation With a Death Row Chef

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Will last meals become obsolete? Photo: mysouthborough/Flickr

Speaking of last suppers, in a fascinating interview with the Times today, former inmate chef Brian D. Price, 60, who cooked last meals for 218 prisoners on death row in Huntsville, Texas, discusses strange requests (like dirt from a grave), the mystery of Scotch eggs, and the political motivation behind Texas's recent decision to end the tradition. [NYT]