Leslie Soble's guest appearances

Leslie Soble

Food Sleuth Radio

Decarceration Nation (with Josh and Joel)

The Locked up Living Podcast: Surviving and thriving in prisons and other challenging environments

Keri Blakinger

Marc Levin

Karuna Jaggar

Dana Gunders

Bettina Elias Siegel

Andrew Smith

Donna Hylton

David Thomas

Rebecca Scritchfield

Maya Shetreat

Alexandra Natapoff

Clint Smith

Brad Lancaster

Jeff Grant

Melanie Joy

OwlTail

We are very excited by this episode and had a great time meeting our two guests from the USA. Food is central to our existence, health and wellbeing. All of us. Leslie Soble is a research fellow for the Food in Prison Project and the lead author of Impact Justice’s recent report, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison. An ethnographer and folklorist, Leslie holds an MA in cultural sustainability with a focus on the intersection of foodways, narrative theory, and social practice art.  Roy Waterman is a chef, mentor, activist and agent of change, one who is committed to assisting in the growth and the development of the lives of all people, especially those formerly incarcerated. Leslie and Roy engage in a stimulating and hard hitting conversation about the meaning of food in prison, how it is managed and used as a tool to further punish and humiliate incarcerated people. This was the starting point in a discussion which touched upon the use of language and the matter of power and politics in the administration of justice. For more on how to avoid the use of negative language follow this link. https://cmjcenter.org/wp-content/uploads/2017/07/CNUS-AppropriateLanguage.pdf

We are very excited by this episode and had a great time meeting our two guests from the USA. Food is central to our existence, health and wellbeing. All of us. Leslie Soble is a research fellow for the Food in Prison Project and the lead author of Impact Justice’s recent report, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison. An ethnographer and folklorist, Leslie holds an MA in cultural sustainability with a focus on the intersection of foodways, narrative theory, and social practice art.  Roy Waterman is a chef, mentor, activist and agent of change, one who is committed to assisting in the growth and the development of the lives of all people, especially those formerly incarcerated. Leslie and Roy engage in a stimulating and hard hitting conversation about the meaning of food in prison, how it is managed and used as a tool to further punish and humiliate incarcerated people. This was the starting point in a discussion which touched upon the use of language and the matter of power and politics in the administration of justice. For more on how to avoid the use of negative language follow this link. <a href="https://cmjcenter.org/wp-content/uploads/2017/07/CNUS-AppropriateLanguage.pdf" rel="nofollow" target="_blank">https://cmjcenter.org/wp-content/uploads/2017/07/CNUS-AppropriateLanguage.pdf</a>

Eating Behind Bars: Ending the Hidden Punishment of Food in Prison. Leslie Soble and Roy Waterman

Mika Weinstein

Joshua B. Hoe interviews Mika Weinstein and Leslie Soble about food in prisonYou can find full episode notes on our website https://decarcerationnation.com/

Joshua B. Hoe interviews Mika Weinstein and Leslie Soble about food in prisonYou can find full episode notes on our website <a href="https://decarcerationnation.com/" rel="nofollow" target="_blank">https://decarcerationnation.com/</a>

92 Mika Weinstein and Leslie Soble

Did you know that food is an integral part of the human experience, yet that which is served in prison most often fails to contribute to the rehabilitation of those who are incarcerated?  Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Leslie Soble, M.A., Impact Justice research fellow for the Food in Prison Project and lead author of  the report, “Eating Behind Bars: Ending the Hidden Punishment of Food in Prison.” Soble reviews and discusses the first of its kind comprehensive review of food served in state prisons. In the 6-part report, Soble reveals that some food served in prison is labeled “not for human consumption,” and describes unique and model facilities where food is part of rehabilitation. A webinar featuring Soble and a former inmate can be viewed here: https://www.youtube.com/watch?v=BY39ejRc2zQ Related website:   https://impactjustice.org/impact/food-in-prison/#report 

Did you know that food is an integral part of the human experience, yet that which is served in prison most often fails to contribute to the rehabilitation of those who are incarcerated?  Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Leslie Soble, M.A., Impact Justice research fellow for the Food in Prison Project and lead author of  the report, “Eating Behind Bars: Ending the Hidden Punishment of Food in Prison.” Soble reviews and discusses the first of its kind comprehensive review of food served in state prisons. In the 6-part report, Soble reveals that some food served in prison is labeled “not for human consumption,” and describes unique and model facilities where food is part of rehabilitation. A webinar featuring Soble and a former inmate can be viewed here: <a href="https://www.youtube.com/watch?v=BY39ejRc2zQ" rel="nofollow" target="_blank">https://www.youtube.com/watch?v=BY39ejRc2zQ</a> Related website:   <a href="https://impactjustice.org/impact/food-in-prison/#report" rel="nofollow" target="_blank">https://impactjustice.org/impact/food-in-prison/#report</a>

Leslie Soble, M.A., Impact Justice Food in Prison Project reviews “Eating Behind Bars: Ending the Hidden Punishment of Food in Prison”