A Small Helping Of Porridge 3: The Wiseguy Option

“As far back as I can remember, I always wanted to be a gangster ...”

Thus starts Martin Scorsese’s visceral crime saga, Goodfellas. The movie is notable for many reasons, not least of which is, it contains arguably the best ‘cooking in prison’ scene in celluloid history.

Holed up on ‘Gangster Row’ in the early seventies, Henry Hill, Paulie and their cohorts admittedly don’t suffer much in the way of privations, as they more or less run the prison. Every night they get together and cook - pasta and a meat course - each man handling a different aspect of the operation, like a well-run restaurant kitchen. 

The scene is possibly the most positive in the film, as we watch these violent and dangerous men work together peacefully and good-humouredly prepare a meal they will all share. Via food, and their shared love of food, they are humanised. They are shown to care.

Goodfellas was based on the memoirs of reformed gangster, Henry Hill, and he has spoken of it being 95-99% accurate. To what extent we should believe this statement is open to question, but the scene has a certain verisimilitude, and Hill went on to become a chef, so his love of food is not up for debate. He tells of fabulous produce smuggled in by Rabbis and Priests and, tellingly, he states that life in prison wasn’t too bad, except that it cost between $2000 and $3000 per month to keep them in fresh food, wine and spirits.

It would seem that prison in this instance provides a microcosm of the outside world, inasmuch as the rich and powerful can afford to pay for all the joys that good eating can bring.

This provides an interesting context for a recent episode at the UN International Criminal Court detention centre in Scheveningen. 

Former Liberian president Charles Taylor - being held on a charge of crimes against humanity - declared prison food to be an abomination and organised a cooking club. His views were echoed by detained Serbian war criminal, Vojislav Seselji, who, with a blistering disregard for irony declared prison food to be a ‘daily torture’.

Both men could afford to buy decent food and enjoy the luxury of cooking it themselves, but I would like to suggest that that should be a right, not a luxury.

To commit crime is undoubtedly an antisocial act, but to deprive people of their liberty is also an antisocial act. If criminals are to have any chance of rehabilitation, we have to recognise and give them a chance to reconnect with their cultural communities. The preparation of food, from growing of produce and tending of livestock, through to cooking, eating and sharing is surely a way to do this. And this should be available to all, not just the violent, psychopathic, but above all, wealthy.

- Goodfellas (1990) Directed by Martin Scorsese [DVD]. Los Angeles: Warner Brothers Inc.

- Hill, H. (2004) ‘The Workaday Gangster’. Interviewed by J. Kaplan. Goodfellas [DVD]. Los Angeles: Warner Brothers Inc.

- Verduijin, G. (2011) ‘War Crimes Suspects ‘Tortured’ By Prison Food’, 11 November, all Africa [Online]. Available at: http://allafrica.com/stories/201111120170.html (Accessed: 14 November 2011)

A Small Helping Of Porridge 2: A Healthy Stretch?

The UK prison population is at an all-time high. It currently stands at 87,749 and if trends continue looks to rise even higher. That’s a lot of mouths to feed, and the manner in which they’re fed is worthy of consideration.

In 2006 the National Audit Office published a report which examined the diet and exercise of British prisoners. Amongst its conclusions were that the £94m per year that was spent on feeding prisoners could be reduced and that their diets should be healthier. Average salt intake was shown to be a whopping 93% higher than recommended and there was far too much reliance on ready made foods, such as pies and burgers. But, with an average of only £1.87 per head to spend, is it any wonder? 

Undoubtedly prison food has improved over the years. Time was when prisoners were fed mostly stodge in order to make them more docile and sluggish and, hence, easier to control. 

Recognising the dietary needs of the various cultures which comprise the prison population has resulted in greater choice and halal meat and vegetarian options must now appear on all prison menus. However, a policy is only ever as good as its implementation. In 2008, due to a “regrettable administrative error” 200 Muslim inmates in HMP Leeds were served up ham sandwiches during Ramadan.

Prisoners, by their very nature, have very few choices. One of them - albeit a limited one - is what they eat. Hence, many of them, are acting against expectations and eschewing the more unhealthy menu options, thus giving them a greater personal control over their health and wellbeing.

But is the prisoners’ diet in jeopardy? With great swathes of the British public outraged at the idea that they get fed at all and more and more aspects of the prison service being privatised, change is surely in the air.

Maybe it is only a matter of time before a supermarket giant takes advantage of the captive market a prison offers, the catering facilities disappear (and along with them any opportunities for culinary training) and inmates have to make use of communal microwaves. What chance the healthy option then?

- Walker, D. (2006) ‘The modern prisoners’ diet’, BBC News Website, 4 April [online]. Available at: http://news.bbc.co.uk/1/hi/uk/4832552.stm (Accessed: 28 September 2011)

- Williams, Z. (2011) ‘The great prison sell-off’ The Guardian, 5 November, p. 40-41

- National Audit Office (2006) ‘Serving Time: Prisoner Diet and Exercise’ [online]. Available at: http://www.nao.org.uk/publications/0506/prisoner_diet_and_exercise.aspx (Accessed: 8 November 2011)