Let Them Eat Kale by Mary Anne McEnery

Last year, prisons switched to vegetarian menus in an effort to cut costs, decrease aggression and slash carbon emissions. Outdoor exercise areas were reduced and replaced with kitchen gardens—which prisoners managed themselves—further cutting costs and increasing rehabilitation benefits from communing with nature.

The breakfast fungi omelettes were so popular they disappeared like magic. Battered and spiced veggie burgers for lunch. Dinner, a satisfying salted stir-fry garnished with hemp leaves. For dessert a choice of bad apple fritters or crime brulée.

One year on, the justice spokesperson announced the plant-based dishes were an enormous success.

“Thyme well served, ” she said.

Selected: April Drabble
Published in Issue #30

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