Meat, Theatre 503

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by Laura Kressly

Two mouldering animal carcasses dangle from butchers hooks at the back of the stage. Glistening fat and muscle clinging to white bone waits to be turned into an expensive meal, then served at the high-concept restaurant’s table for two in the foreground. But fuzzy, green patches around the edge of the larger, more exposed dead body exude an unsettling energy – this meat is old, with the mould indicating a deeper, more insidious rot that’s not so easy to cut out.

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