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| Ex-Inmate Shares Stories of Stint as a Death Row Chef |
| By nytimes.com - TIMOTHY WILLIAMS |
| Published: 10/18/2011 |
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Last month, Texas prison officials decided to end the tradition of special meals for inmates facing execution after Lawrence Russell Brewer, 44, requested a large dinner before his Sept. 21 lethal injection. Mr. Brewer, a white supremacist gang member, had been convicted of chaining James Byrd, Jr., a 49-year-old black man, to a pickup truck and dragging him along a road until he died. As his final meal, Mr. Brewer had requested a pound of barbecue with half a loaf of white bread; three fajitas “with fixings”; a cheese omelet with “ground beef, tomatoes, onions, bell peppers and jalapenos”; two chicken fried steaks “smothered in gravy with sliced onions”; a “triple meat” bacon cheeseburger with “fixings on the side”; a “large bowl” of fried okra; a “meat lovers” pizza; a pint of vanilla ice cream; a “slab” of peanut butter fudge with crushed peanuts; and three root beers. He was given some of the items, in smaller portions, but ate nothing. After the state’s decision, Brian D. Price, 60, a former inmate who as jailhouse chef cooked last meals for 218 prisoners on death row in Huntsville, Tex., offered to prepare meals for the condemned for free. Texas said thanks but no thanks. Mr. Price discusses: Read More. |
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