What Do Inmates Eat in US Prisons?
The question of what inmates eat while incarcerated is crucial for understanding the daily lives of those confined in the United States. Whether it is a jail or prison, the food served has a significant impact on an inmate's experience, and it varies greatly depending on the location and type of facility.
Offices of the Jails: The Comfort Menu
Jails provide meals that are often described as the most "homey" and nutritious compared to prisons. Inmates typically receive a small Salisbury steak, mashed potatoes seasoned with a substance called salt peter, a tiny salad, and two Oreos. The salt peter is a tradition in southern jails, supposedly introduced to calm down the inmates. After four months in jail, prisoners often experience significant weight loss, as the portion sizes are small and leave them still feeling hungry.
Jails also offer additional perks such as the allowance to smoke and the presence of a lighting station on the walls. Racial segregation is common in jails, which is primarily based on cultural differences rather than skin color.
Transition Jails: The Introduction to Prison Life
Transition jails, like the one in Georgia, provide a more basic introduction to prison life. Inmates receive a stick of gum upon intake and are then housed in dorms. Racial segregation is prevalent, with racial groups housed in separate areas. The food served is minimal, and the environment is described as dull and unexciting.
State of Rehabilitation: Blue State Prisons
Prisons in "Blue States" are designed with a rehabilitation and retraining focus. The food served in these institutions mirrors typical American cuisine, such as chicken, hot dogs, spaghetti, and even ice cream. With the emphasis on rehabilitation, these states provide a more comfortable and varied diet compared to their "Punishment State" counterparts.
State of Punishment: Red State Prisons
In contrast, "Punishment States," often located in "Red States," prioritize making the prison experience as difficult as possible. These states rely on parole systems to provide rehabilitation. Food in these prisons is plentiful but limited to regional and often humble fare. For instance, in Arkansas, prisons like the ADC use prisoners for agricultural labor, growing crops like cotton and okra. Inmates are served boiled turnips, beets, and cabbage, often accompanied by a generic "dog food" labeled as Global.
The Arkansas ADC Cummins Unit provides a specific example. Inmates at this unit are engaged in hard labor, working in fields and spending time in prisons converted from old Civil War plantations. The meals are focused on basic sustenance, with the occasional luxury being stewed tomatoes during the summer months and the option to add a spring onion to enhance the taste.
The Inmates' Perspective
In the end, the quality and type of food a prisoner receives vary immensely. Jails often offer a more home-like experience with better food but usually fewer amenities. Rehabilitation-focused prisons in Blue States provide a varied diet with occasional treats, while Punishment State prisons in Red States are designed to be harsher, with a focus on basic survival fare supplemented by labor.
The experience of eating in prison is deeply intertwined with the overall experience and conditions of being an inmate. Understanding the differences in dietary practices can provide valuable insights into the structure and priorities of the U.S. corrections system.
Conclusion
The food served in prisons across the United States is a critical aspect of an inmate's daily life. Whether it is the comfortable yet basic meals in jails or the hearty but limited fare in rehabilitation or punishment-focused prisons, the diet significantly influences the daily routine and overall wellbeing of the inmates. Understanding the differences can help in evaluating the effectiveness of prison conditions and rehabilitation efforts.