Surviving Katrina--and getting back on track

November 2005
FoodService Director;11/15/2005, Vol. 18 Issue 11, p20
Trade Publication
This article focuses on the standard policy and procedures adopted by the Orleans Parish Criminal Sheriff's Office in New Orleans, Louisiana, that enabled it to feed and shelter its inmates as well as New Orleans citizens affected by hurricane Katrina. The standard procedure for emergency preparedness of Captain Mary Goodwin, dietitian and warehouse director for the nine-jail facility, includes provisions to allow the facility to be self-sufficient for a minimum of 72 hours, the time it would conceivably take for help to arrive and her warehouse can hold a 10 to 14 day food supply. Goodwin also had 1,300 meals, ready to eat on hand divided between two locations, separated not only to thwart pilferage but also in case one site was destroyed, half the supply would be saved. Because of the flooding, the food service staff could not get to one of the locations, but they did have access to Goodwin's stash of batteries, hand held two-way radios, blankets, sheets and mattresses for the 1,000 to 2,000 staff and family members, plus large quantities of canned tuna fish, sliced meat, ensure for seniors, baby formula, a couple of hundred loaves of bread and 14,000 bags of potato chips.


Related Articles

  • Food Service and Nutrition Strandards--What Jail Administrators Need to Know. Wakeen, Barbara // American Jails;Jan/Feb2006, Vol. 19 Issue 6, p49 

    The article focuses on the food service in jails that must comply with policies and standards. It is the Food Service Director or Registered Dietitian who is responsible for the day-to-day operations with regard to food service. There is variation in food service standards for jails per state...

  • Costs in Custody. Weisberg, Karen // FoodService Director;11/15/2005, Vol. 18 Issue 11, p18 

    This article looks at the way Jim Beach, major correctional officer at the Orleans Parish Criminal Sheriff's Office in New Orleans, Louisiana, has reduced food costs while providing healthy meals for inmates at the nine Louisiana jails that he oversees. In the years since Beach took the...

  • Correctional Revolution? King, Paul // FoodService Director;6/15/2010, Vol. 23 Issue 6, p24 

    A personal narrative is presented which explores the author's experience talking with the food service director of Federal Correctional Institution (FCI)-Taybrook in Lake Placid, New York.

  • Ohio Settles Halal Prison Food Lawsuit.  // Food Management Exclusive Insight;1/23/2012, p4 

    The article reports on the move of the State of Ohio to settle a lawsuit with a Muslim inmate over the serving of halal meals in a prison.

  • SOME FOODSERVICE PRODUCTS FOR THOUGHT. SCHIFFNER, BILL // Corrections Forum;Mar/Apr2013, Vol. 22 Issue 2, p35 

    The article previews new products for the corrections foodservice equipment market including Computrition Food Service Management Systems, Cambro's Combo Cart Plus Electric model holding cabinet and Cambro's UPC180 Ultra Plan Carrier.

  • Report: Privatizing Could Cut Prison Feeding Cost.  // Food Management;Aug2008, Vol. 43 Issue 8, p20 

    The article reports on the conclusion of a state audit in Michigan, which asserts that taxpayers could save half of $83.4 million, they spend to feed the state's 51,000 prison inmates by privatizing the function. The audit discovered that the daily cost for feeding each inmate is $5: $2.48 in...

  • Corrections Champ. Weisberg, Karen // FoodService Director;5/15/2007, Vol. 20 Issue 5, p62 

    The article features John Holeman, consolidate food manager at Monroe Correctional Complex in Washington. Holeman does not revel in serving 2,560 inmates for $1 per meal--a feat that keeps budgets in line and avoids food-related riots. Currently, he is on a mission to have the best correctional...

  • Crime & Punishment. King, Paul // FoodService Director;4/15/2008, Vol. 21 Issue 4, p18 

    The author offers his view on the use of "nutriloaf" as a disciplinary measure in correctional facilities in the U.S. "Nutriloaf" is a mixture of foods, blended together and baked into something resembling meatloaf. It is most often used as a disciplinary action against inmates who have done...

  • Tough dinner times for glum foodie crims.  // Grocer;8/2/2014, Vol. 237 Issue 8166, p65 

    The article reports that Her Majesty's Prison (HMP) Wakefield in Great Britain received letters of complaint which suggested that prisoners are not satisfied with the food served to them.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics