TAX SEASONING ADDED TO LOCAL BURGER RECIPE
March / April 2019
Mark Jackson, owner of The Bohemian Bun & Bovinae, expressed anxious enthusiasm about his restaurant’s new menu options, which now include a few minor additions to adjust for what he calls "the unexpectedly surprising taste of reality."
According to Jackson, "Our customers have been coming here since we’ve opened and we consider them friends. Which sucks, because we’ve been so focused on making people happy that we forgot to add our special ingredient, which is profit. Parsley. I meant to say ‘parsley.’ So, we’ve made adjustments to our menu, fired...excuse me, ‘promoted’ some of our head chefs to the free market and I’ve also given my teenage daughter a sixteen-hour-per-day shift tor a summer job."