It’s No Michelin Star

In this episode, Cheryl Womack dishes out the raw truth about life in the prison cafeteria. From bland, repetitive meals to the lack of proper nutrition, Cheryl gives a candid account of the daily food experience behind bars.Katrina and Cheryl explore meal schedules, dietary restrictions, and the reliance on commissary snacks to supplement what’s served. Cheryl also reflects on the rare bright spots — like holiday meals — and the ways food is used as both a reward and a punishment within the system.The conversation takes a deeper look at how women’s prison camps are structured to support nearby men’s facilities, how food safety concerns are often overlooked, and what real reform could look like. Spoiler alert: it’s a long way from fine dining.