Surviving Katrina--and getting back on track
- 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.