Posted inEditor's Pick

From Prison to Ph.D.: The Redemption and Rejection of Michelle Jones

A feature, produced in a collaboration between The New York Times and The Marshall Project, about Harvard University’s eleventh-hour flip-flop on its acceptance of ex-convict Michelle Jones to its doctoral program in history. Jones, who spent more than two decades in prison for the murder of her four-year-old son, conceived non-consensually when she was 14, […]

Posted inNonfiction, Quotes

How to Make a ‘Jail Burrito’

In minimum security, the cook-ups took place on empty top bunk beds. Mattresses were removed, and four or five prisoners would gather around the makeshift table with beef sticks, cheese sticks, squeeze cheese, turkey sticks, dried beans, rice, bags of chips, pickles, jalapenos, packs of tuna, and anything else worth wrapping up in a tortilla. […]

Posted inNonfiction, Reading List

Meals Behind Bars: A Reading List

Three of these pieces look at what mealtime is like on the inside, from an examination of chow hall food to stories of inmates’ ad-hoc cell-made meals to an in-depth look at a commissary food that’s both dietary supplement and currency for thousands of inmates. A fourth adds a different dimension, revealing how some of the foods on our own tables are the product of prison labor.

Posted inNonfiction, Reading List

Meals Behind Bars: A Reading List

Three of these pieces look at what mealtime is like on the inside, from an examination of chow hall food to stories of inmates’ ad-hoc cell-made meals to an in-depth look at a commissary food that’s both dietary supplement and currency for thousands of inmates. A fourth adds a different dimension, revealing how some of the foods on our own tables are the product of prison labor.