It was a hot July day. I was walking in the yard in R&D, the prison's Receiving and Diagnostics Unit. The yard is a small piece of tarmac separated from the rest of the prison yard by a twelve-foot fence.
I've heard that every prison has its own cuisine. I'm not talking about food served in the chow hall. Institutional food is institutional food no matter what the facility. It is the same succession of tuna, ground beef, and sliced meat concoctions you remember from school cafeteria days. What I mean is the eclectic mix of recipes that result from the application of inmate ingenuity to the selection of foods available through the prison canteen.
All over the world, food is an important part of celebrations. That remains true in prison. Holidays and birthdays are the most commonly celebrated events in here.