Archives: Programs

Program Highlights:

MSC garden provides fresh vegetables to the kitchen for incarcerated people. Received and used additional produce from WSP.

 

Program Highlights:

Around 9,000 lbs. of the 21,890 lbs. of produce from SPL’s Green Zone were used on site. The Institutional Garden grew, used, and shared cabbage, zucchini, cucumbers, melons, and squash with CRCC and AHCC.

 

Program Highlights:

Grew and used 4,250 lbs. of produce. The facility kitchen used fresh produce and herbs to make salsa to be offered with meals. The kitchen also uses produce to make stir fries, salads, and oven baked mixed vegetables. As part of WA Way, J- unit now has garden beds for residents to grow and consume their own food.

 

Program Highlights:

Grew and used 4,367.2 lbs. of produce that were used in mainline meals.

 

Program Highlights:

Grew 207 lbs. of produce that were used in the facility kitchens.

 

Program Highlights:

C and D Units donate produce grown in their gardens to the kitchen.

 

Program Highlights:

Grew and used 3,572 lbs. of produce. MCC-TRU focused on growing produce the kitchen would most readily accept and use.

 

Program Highlights:

Although this produce was not grown on site, CBCC restarted their farmers’ market in 2025. This program allows incarcerated individuals to purchase fresh produce similar to a farmers’ market outside prison.

 

Program Highlights:

Grew and used 4,123 lbs. of produce in the facility kitchen, family/religious events, or Heritage events.

 

Program Highlights:

Grew & used around 2,500 lbs. of produce in the facility kitchen. Received and used additional produce from WSP.