ALFRED — Not everyone who ate the meal was a member of the Clean Plate Club, but county officials who sampled meals served to jail inmates Wednesday pronounced the offering as, well ”¦ okay.
“It’s really not too bad,” said York County Commissioner Gary Sinden as he used his orange plastic spork utensil to cut a piece of the “crunchy country patty.” Along with the three-ounce patty, which jail officials said was chicken, the insulated tray contained a cup of baked beans, a cup of garden salad, two slices of enriched white bread and a cup of lemon drink. The menu had advertised gelatin with fruit for dessert, but two cookies were served instead.
The noon meal, served to county commissioners, Sheriff Maurice Ouellette, other county personnel and this reporter in the community room of York County Jail Thursday, was the same meal served to inmates in their housing units.
County Commissioner David Bowles, who is also a member of the state Board of Corrections that oversees the unified state and county jail system, said commissioners decided to try the food after hearing some BOC members questioned food costs.
“There are allegations at the BOC that inmates in certain facilities are eating at an extravagant level. We wanted to assure ourselves that wasn’t the case,” said Bowles.
“It made us think,” said County Manager Greg Zinser.
“The question is whether facilities are feeding appropriately,” said Bowles. “It’s a question about trying to find the right balance that treats inmates as human beings, and being conscious of the taxpayer dollar.”
The food is supplied and prepared by Aramark Correctional Services. Company personnel have help from trusty inmates to prepare the three meals per day, served to about 200 inmates and some corrections staff. Menus are reviewed by an Aramark dietitian and conform to a 2,700 calories per day diet as outlined by the state and the American Jail Association, said Capt. Leo Rogers. He said the meal plan rotates every six weeks. Special meals are prepared for those with medical conditions like diabetes or those with religious dietary restrictions.
Ouellette told commissioners Thursday that lunch that day cost about $1.70 per meal ”“ and that the price per meal decreases if more are served. Soon, that will happen, when the jail begins serving meals to an estimated 60 female state prisoners soon to be held at a pre-release center on the jail property.
A glance at the menu showed breakfast Thursday, when inmates were served a cup of apple juice, 1.5 cups of oatmeal with sugar, cottage fries, a blueberry muffin and a cup of 1 percent milk. Supper was meatballs, gravy, mashed potatoes, carrots, a dinner roll, a lemon square and sweetened tea.
The meal plan showed that on various days inmates were served meals that included entrees like turkey bologna, hot dogs, oven fried breaded fish patties, roast turkey, chili, ham or baked chicken, with vegetables or salad and pasta or potatoes. Breakfasts on various days included items like scrambled eggs, hash browns, a sausage patty and cereal.
There is no coffee on the menu, but inmates who wish may purchase instant coffee through the inmate commissary, along with other snacks.
Zinser, the county manager, ate most of Thursday’s meal.
“I didn’t think it was half bad,” he said. “The beans were very good. Overall, it was a decent meal.”
Commissioner Richard Dutremble ate most of the meal on his tray.
“I’m not a fussy eater,” said Dutremble, smiling. “All food is good to me.”
— Senior Staff Writer Tammy Wells can be contacted at 324-4444 (local call in Sanford) or 282-1535, Ext. 327 or twells@journaltribune.com.