The Last Temple

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Ben Isaac Goldman separated them, cold and thin, then stuck them into their stainless steel cages and lowered them into the boiling grease and watched them fry.

Then he watched the frozen golden chunks in their pale dough coffins being lowered alongside into the earth of liquid grease.

The next day Ben Isaac supervised the grilling of the round, flat pieces of meat, which were USDA inspected and not more than 27 percent fat. When the red light flashed and the buzzer sounded, he would automatically turn them over and sprinkle salt onto their burned backs. As they sizzled and spat at him from the grill, he would lower the solid weight atop them to keep them pressed down flat.

The day after that had always been Ben Isaac's favorite. He lined them up, bread round, acned with sesame seed, then fed them into the ovens.

After they were done, he would wrap them in their colorful paper shrouds and stick them in their styrofoam coffins.

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