For a recent issue of Edible Hudson Valley, writer Lee Bernstein and I visited New York’s medium security Fishkill Correctional Facility for a tour of the kitchen, messhall, and food storage rooms. No food is actually cooked on the premises – it is prepared off-site, trucked in, and the packaged contents are heated in large stainless steel tubs and served by inmate staff. Meal names are often glamorized (“creamy chicken dinner” consists of bagged chunks of soy protein mixed with bagged white powder, plus water). For the full story see the Summer 2010 issue of Edible Hudson Valley.
Published by Jennifer May
Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.