Inmates at Dodds Prison received an early Christmas lunch treat today, thanks to the registered non-governmental organisation (NGO) Care Community Group.
Acting Superintendent of the Prison, DeCarlo Payne, said since last December discussions and plans were being put in place for the initiative to bring joy to the inmates at the prison.
Mr. Payne noted that due to the COVID-19 pandemic, the NGO Care programme and its activities were on hiatus. He said he broached the idea of restarting the activities of the NGO with its President, Sonia Payne, and instead of providing for two of the compounds housing inmates under their rehabilitative programme, as was previously done, he suggested catering for the entire inmate population.
“Last year, we would have fed half of the prison and the reception from those individuals who took part in it was very positive,” Acting Superintendent Payne said.
He noted that the initiative is a very positive effort. “The inmates will welcome this with open arms, because it’s going to be a different taste, a lot more on the plate too and variety, including healthy options,” Mr. Payne added.
President of the NGO, Ms. Payne, said her organisation, which consists of about 12 persons, received help from several organisations and individuals to make the Christmas treat a reality.
She said contributions came via funds or ingredients to help make the healthy meals, which were prepared by the School Meals Department, Chef Adrian Smith, and caterer Sarah Cadogan, among others.
“This cost us around $19,000…. For many years, I was looking at the prison, at feeding the prisoners, but I used to do it in a small way. So, we decided to go bigger and better, and we started since January to put this plan in place, so we didn’t have to be rushing here and rushing there, everything was planned to a ‘T’,” she said.
As a result of the Care Community Group effort, 691 inmates (19 females and 672 males) received a special meal, which included green peas and rice, macaroni pie, buttered cassava, steamed vegetables, tossed salad, green banana salad, baked chicken, fry fish and beef stew; and for dessert, cake and ice cream.