by Erika Camplin (Author)

Prison food has captured the popular imagination through its representation in movies, television series, and the news. Here, Erika Camplin discusses the realities of feeding the over 2 million Americans under lock and key. She discusses the business and delivery systems in place and various meals that are typically served.

Author Biography

Erika Camplin is a food studies scholar and has published works at Huffington Post, Food52.com, and other outlets.