Food + Commissary
Beyond inedible food that lacks nutritional value, people behind bars have been served rocks, mop strings, maggots, and even feces. It’s no surprise that incarcerated people are six times more likely to experience food poisoning than those on the outside. Behind these atrocities are billion-dollar foodservice corporations. Worse yet, their substandard foodservice is rewarded with increased commissary and care package sales, which also fails to meet the nutritional needs of incarcerated people. Learn how these corporations have enabled correctional staff to run facilities by deprivation and brutal force.
Assignment
Read Textbook Chapter 9: Food + Commissary (pgs. 66 - 74)
Answer Discussion Guide questions in Chapter 9: Food + Commissary (pg. 9)
Watch the Punishment + Profit webinar on Food + Commissary
Watch and share this week’s 5 Quick Facts video on social media
the brian lehrer show
punishment + Profit
A webinar series in collaboration with The Greene Space at New York Public Radio. Watch the replay below.
Speakers
Michael Carter
Executive Chef,
Down North Pizza
Leslie Soble
Senior Program Associate,
Food in Prison Project,
Impact Justice
Joe Fassler
Deputy Editor,
The Counter
Mina Aria
Campaign Director,
Real Food Generation
The Greene Space is the street-level broadcast studio and performance venue of WNYC and WQXR, channeling the collective genius in New York City to create forward-looking live art, theater, and journalism that sparks change. It brings audiences to the intersection of art and politics by leading courageous conversations and curating performances of intense beauty that are deeply rooted locally but relevant to audiences globally.