Mitigation specialist Jennifer Wynn investigates the upbringings of defendants on trial — often for their lives — to humanize clients in a bid to convince at least one juror to bypass the death penalty for a life in prison without parole.
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. […]
Joyce Mitchell, alleged accomplice to two murderers on the loose from Clinton-Dannemora correctional facility in New York, is hardly the only prison employee to ever have allegedly aided—and had sex with—detainees. From Jeffrey Toobin’s “This Is My Jail” in the April 14, 2014 issue of The New Yorker: Many relationships between guards and inmates appear to have […]
Put another way, the supposition on which our mass incarceration is premised—namely, that it materially reduces crime—is, at best, a hunch. Yet the price we pay for acting on this hunch is enormous. This is true in the literal sense: it costs more than $80 billion a year to run our jails and prisons. It […]
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.