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. […]
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.