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| Cooking in Confinement: Inside the Kitchen at Chino Prison |
| By laweekly.com- Hayley Fox |
| Published: 06/08/2017 |
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On a recent Friday at around 2 p.m., a handful of inmates — cloaked in aprons, hair nets and gloves — are bustling around the industrial kitchen in Chino’s men’s-only prison, prepping dinner for 3,400 of their fellow prisoners. Using what looks like a canoe paddle, one man stirs rice while a team of two uses a step stool to dump mountains of grated cheddar cheese into a neighboring vat. There are eight 150-gallon steam kettles lining the industrial kitchen, many of them in use as the team preps the Friday night menu: tamale pie served with cole slaw, pinto beans, Spanish rice and pound cake. A familiar scent of tomato sauce rises in the steam, painting an olfactory picture that varies drastically from the bleak visual one. Neutral colors, steel and barbed wire dominate the landscape, and the industrial kitchen is constructed entirely for function, in a varied array of plastic and steel. Dry goods, such as brownie mix and milled wheat, are stored in large trash bins set on top of plastic rolling pallets. Refrigerator and freezer space is scattered in and around the dining area, including outside, in two large storage units that look like shipping containers (they were purchased last year when the prison ran out of space). Inside the main kitchen, the floor is wet, like it's constantly being hosed down, and supervising prison guards are posted around the room, pacing the floor. Read More. |
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