It's estimated that the average human will consume more than 85,000 meals in his or her lifetime. And some are inevitably more important or memorable than others (such as Thanksgiving or Christmas dinners, wedding feasts, or at important birthdays). No meal, however, is as big as one's final meal.
Ordinarily, since the date of one's death is largely a mystery, most folks don't get to select what they will supp on before shaking loose the mortal coil. (Admittedly, it's a rather gauche and ghoulish decision to consider.) Death row prisoners, however, are traditionally allowed to choose their last repast before heading to the great beyond).
According to the Arizona Department of Corrections, the condemned can choose almost anything -- within reason, of course -- for the ultimate eating experience. (The menu is limited to foodstuffs that are available to the prison chef, and dishes that are difficult to either obtain or prepare aren't allowed).
Last meals requested by previous executed Arizona inmates have run the gamut from relatively austere selections (Robert Charles Comer had banana bread and fried okra before meeting his maker in 2007) to super-sized smorgasbords. For instance, John George Brewer sucked down three grilled pork chops, a half-dozen breaded shrimp, French bread, Rice-A-Roni, chicken noodle soup, pears, applesauce, coffee, a quarter pound of bacon, ginger ale, orange juice, and a slice of coconut cream pie prior to his trip to the gas chamber in 1993.
Sometime tonight, Arizona death row inmate Jeffrey Landrigan will be consuming his last meal before he's scheduled to be executed by lethal injection tomorrow morning for the 1989 killing of Chester Dean Dyer. ADOC officials haven't released any info as of this writing regarding what particular menu Landrigan has picked out, however. (And as we published this we learned that a judge blocked the excecution earlier today, based on issues surrounding the origin of the drug to be administered in the lethal injection; that block is being appealed.)
We decided to take this opportunity to ask a few Valley scenesters and creative types what they would enjoy for their last meal before taking a dirt nap; check out the choices after the jump.
Co-owner, Wet Paint Art Supply
Last meal: Chocolate pudding.
Reason: So I could die with the taste of chocolate in my mouth.
Sahar Mitchell (a.k.a. The Mother Fakir)
Performance artist with the Strange Family Circus
Last meal: Lobster burrito, vegetable korma, shrimp panang, a calzone, gaspacho, lots of fresh blueberries, sweet potato pie and baklava (can I get any more multicultural?)
Reason: Those are all the things I like and that I would miss.
Teddy bear artist
Last meal: Green tea ice cream (with chop sticks, of course).
Reason: It's my favorite. I can't get enough of it. And it's not super solid so if I was lethally injected or something it would probably be a sweet mess to clean up.
Vocalist for Peachcake
Last meal: I would eat at Sens, where I'd try to wolf down pad thai, Hong Kong flat rice, hot and sour soup, like three rice balls, sesame tofu, and the vegetarian egg rolls.
Reason: I can't think of anywhere else I'd want to go.
Organizer of the monthly SINge parties at The Firehouse
Last meal: Thai food. Tiny crispy eggrolls, beef panang, and tom yum koong soup.
Reason: Because that's what happiness tastes like.
Video DJ at Revolver Lounge
Last meal: Seafood pasta, fresh baked bread, Cranberry and 7-Up on the rocks from Fire Sky Resort.
Reason: Because of FireSky chef James Siao, the personal touches, the flawless attention to detail, topped out with wit and humor. I'd die full, happy, and with a devilish grin.
DJ at Bikini Lounge and The Roosevelt
Last meal: Carne asada Burrito and a large horchata from Filibertos.
Reason: Because when no one's looking, it's my favorite treat. Meat and sugar.
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