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“As opposed to the prestige of Michelin stars or James Beard Awards, cooking in prisons has traditionally offered little to an aspiring chef. ‘You say the words ‘prison food’ to anyone and they picture slop on a tray,’ says Leslie Soble, senior program manager at Impact Justice. ‘We have this sense in our culture that prison food is supposed to be bad.'”

“In December 2020, Soble and her colleagues released Eating Behind Bars: Ending the Hidden Punishment of Food in Prison, a six-part investigative report that set the stage for Chefs in Prisons. Finding partners with institutional experience was a priority for Soble, which led her to recruit Giusti and Brigaid.”

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