Food at Rikers Island: A Real-Life Account of Prison Dining

When one thinks of prison meals, visions of bland, barely edible food immediately come to mind. But life in this infamous correctional facility holds some surprises. In this personal account, I will walk you through the day-to-day dining experience at Rikers Island, providing a detailed look at the meals and the baking skills inmates relied on to supplement their daily meals.

Breakfast: The Early Risers’ Feast

Breakfast at Rikers Island is a morning ritual that starts at 4:30 am, certainly not a time when most would think of eating. The menu is typically straightforward, consisting of items that are easy to prepare in large quantities:

Cereal - A basic, filling breakfast option Boiled Egg - Simple yet satisfying for a light meal Grits - A comforting, nutritious choice Bread and Jelly - A familiar, homey combination Butter - Each slice is carefully measured and distributed

On Sundays, inmates are gifted with something special - muffins, which were always the highlight of the week. These muffins held a high value and were eagerly consumed due to their taste and the limited availability.

Lunch: Rikers’ Midday Delicacies

Lunch is served at a more humane hour of 11:00 am. Here's what you can expect on a typical day:

Beefaroni - A staple of the lunch menu, these pasta dishes are a familiar comfort for many inmates Glizzys - Another name for Beefaroni, indicating a consistency in the brand or preparation Roast Chicken - Only served on Sundays, a treat that inmates look forward to Beef Stew - Comfort food for a cold day Vegetables and Salad - A necessary part of the meal to maintain nutrition Fruit Punch - A sweet, refreshing beverage to wash down the meal

Dinner: Selections with a Twist

Dinner is served around 4:30 pm, and the menu offers a little more variety. Here’s what we could expect:

Sausages with Pasta - A simple and hearty option Tomato Sauce - Often surprisingly flavorful despite the basics Pizza Pockets without Cheese - A pizza variant with just sauce, a unique and makeshift creation Roast Chicken - Only available on Thursdays, to keep things interesting Fried Fish with Mash Potato - A treat on Tuesdays and Fridays, adding some variety to the menu Beefaroni - A less favored option, often considered inedible, but enjoyed on Sundays Cold Cuts - An occasional offering on Sundays, often lacking in appeal Various Veggies and Salad - Always present to meet nutritional needs Fruit Salad - A refreshing addition on occasion

Meals are accompanied by stale wheat bread, a staple that all inmates had to endure. However, many inmates relied on the commissary to supplement their daily rations, allowing them to purchase and prepare more flavorful and filling meals.

Commissary Creations: Beyond the Menu

Many inmates, myself included, relied on the commissary to diversify our meals. These shops offered the freedom to create unique, tasty dishes using ingredients not typically found on the institutional menu:

Cookups - Homemade meals, often mixed by hand in a non-sanitary manner, using items like ramen soup, butter, and cheese. These could taste surprisingly like homemade dishes. Various Fish Packets - Mixed with cheese, Doritos, and other available ingredients, tasted like a delightful mishmash of flavors. Bread from the Bakery - The freshly baked bread was a delight when consumed promptly, but by the time it reached the dorms, it was often stale and unappealing.

Bakery Work: The Sweet Spot

Working in the bakery allowed me to experience some of the best bread that Rikers has to offer. Freshly baked rolls were an absolute treasure, often sold for 20 cents, a clear indication of their quality.

Thanksgiving and Christmas brought some variation to the menu.:

Thanksgiving - Traditional fare like turkey, stuffing, baked potatoes, and pumpkin bread made fresh in the bakery. Christmas - Similar to Thanksgiving, with these feasts served at lunchtime rather than dinner. New Year’s - Much like other days, with limited variety and quantity.

In conclusion, while the food at Rikers Island is not as dire as it might seem in popular media, it is certainly not the gourmet dining that most of us are accustomed to. Life in prison requires ingenuity and creativity to find one's sustenance in less than ideal conditions, and the true essence of resilience is often found in these simple yet cherished meals.