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6 Years Ago, New York Banned the Shackling of Pregnant Inmates. So Why Are These Women Still Being Restrained?

Mother Jones

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When Maria Caraballo delivered her daughter in 2010, she was handcuffed to the hospital bed.

“They didn’t even remove my cuffs for me to hold my baby,” says Caraballo, who at the time was serving a prison sentence in New York. “I had to hold my baby with one hand for two to three seconds. They didn’t take my handcuffs off until after I was stitched up and in the prison ward, and I didn’t see my baby until the next day.”

Caraballo gave birth to her daughter a year after it became illegal to shackle incarcerated women during childbirth in New York. But her experience wasn’t necessarily unique: New evidence published earlier this year suggests many women continue to be shackled in violation of the law. And now, six years after restraining pregnant inmates was first restricted in the state, an anti-shackling bill is once again headed to the governor’s desk.

Handcuffs, waist chains, and ankle shackles are commonly used to restrain inmates who are transported out of prison, whether it’s for a trial, facility transfer, or medical attention. And though it’s hard to imagine someone making a break for it during labor, shackles are routinely used to restrain women inmates during childbirth, according to the American Civil Liberties Union, which has called the practice “inhumane.” It’s “almost never justified by the need for safety and security for medical staff, the public or correctional officers,” the ACLU has said.

The medical community agrees. “Physical restraints have interfered with the ability of physicians to safely practice medicine by reducing their ability to assess and evaluate the physical condition of the mother and fetus, and have similarly made the labor and delivery process more difficult than it needs to be,” wrote the American College of Obstetricians and Gynecologists in a 2007 statement, “overall putting the health and lives of the women and unborn children at risk.”

The American Medical Association, the American Public Health Association, and the American College of Nurse Midwives also oppose shackling during childbirth, as do the National Commission on Correctional Health Care and the American Correctional Association, two of the country’s primary prison accreditation organizations.

In the last decade, more states have passed laws restricting the use of shackling on inmates during childbirth. New York became the sixth state to ban restraints during birth when in 2009 then-Gov. David Paterson signed the Anti-Shackling Bill, which prohibited shackling during labor, delivery, and recovery. And since the passage of New York’s ban, at least 15 states followed suit.

But a study published earlier this year by the Correctional Association of New York (CA), a nonprofit organization with the authority to inspect prisons, found that 23 of the 27 women inmates interviewed who’d given birth while incarcerated had been shackled in violation of the law. There are an estimated 30 births each year under the supervision of state and local corrections, according to the correctional association.

“The 2009 law did seem to curtail the practice of shackling during delivery in the hospital” says Tamar Kraft-Stolar, director of the association’s Women in Prison project. “But we found that many women experienced shackling during labor, and many experienced it right after they gave birth and on the way back to the prison.”

Kraft-Stolar attributes the continued shackling of these women to a lack of education. Some correctional officers may not know about the law, and without oversight, there’s no way to enforce it. That’s why Kraft-Stolar and other criminal justice reform advocates are hopeful that New York Gov. Andrew Cuomo will sign Assembly Bill 6430, an update to the 2009 law that would ban the use of restraints on pregnant inmates at any point during their pregnancy and until eight weeks after childbirth.

Passed by both chambers of the state legislature in June and now waiting for the governor’s signature, the bill would also require that every pregnant inmate be notified of her right to not be shackled. It would allow shackling in extraordinary circumstances—with the approval of both the superintendent and chief medical officer and only when a woman is threatening to hurt herself or someone else. However, each incident would have to be reported to the state.

The legislation has a long list of backers, including New York’s correctional officers’ union, which recently expressed its support.

“While it is our duty to monitor all inmates at all times, there are better uses of limited resources than to continue a practice that applies to several dozen pregnant inmates in our prisons who do not pose an immediate threat to the safety and security of our officers and our facilities,” the union said in a statement earlier this month.

And Kraft-Stolar says the legislation can only do so much. “The best solution to the problem of shackling is to not lock women up in the first place,” she says. “Prisons are breeding grounds for human rights violations, and the best way to avoid those violations is to keep people out of prison.”

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6 Years Ago, New York Banned the Shackling of Pregnant Inmates. So Why Are These Women Still Being Restrained?

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Yes, Cheetos, Funnel Cake, and Domino’s Are Approved School Lunch Items

Mother Jones

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At exactly 10 a.m. on Monday, hundreds of school cafeteria professionals ran hooting and clapping down an escalator into an exhibition hall that looked like a cross between a mall food court and the set of Barney. Pharrell blared over loudspeakers. The Pillsbury Doughboy was on hand for photo ops, as was Chester the Cheetah (the Cheetos mascot) and a dancing corn dog on a stick. Attendees queued up to be contestants in a quiz show called “Do You Eat Smarter Than a Fifth Grader?” and flocked toward trays groaning with every kind of kid food one could imagine: tater tots, PB&Js with crusts pre-removed, toaster waffles with built-in syrup, and endless variations on the theme of breaded poultry: chicken tenders, chicken bites, chicken rings, chicken patties, and of course chicken nuggets.

I was at the annual conference of the School Nutrition Association (SNA), the professional group that represents the nation’s 55,000 school food workers, and the biggest draw of the event—the exhibition hall—had just opened for business. More than 400 vendors vied for the attention of the conference’s 6,500 attendees, who had descended on the Boston Convention and Exhibition Center with one main goal: to find new foods to serve at their schools.

Many of the vendors were household names: Sara Lee, Kraft, Perdue, Uno, and Pizza Hut, to name a few. Among the corporate sponsors who collectively put up about $200,000 to help stage the affair were Domino’s Pizza, PepsiCo, Tyson, General Mills, and AdvancePierre Foods, which bills itself as “the No. 1 provider of fully-cooked protein and assembled sandwiches to school systems across the country.”

The Pizza Hut booth. Kiera Butler

To be sure, you won’t find most of the items on exhibit in supermarkets or restaurants. That’s because they are specially made to conform to the new federal school nutrition standards, some of which took effect July 1. There are new fruit and vegetable requirements; limits on calories, sodium, and saturated fats; and a mandate that more than half of the grains in products be whole grains. The rules—which I’ll cover in more detail in a subsequent post—are contentious, and the SNA opposes some of them. Politico‘s Helena Bottemiller Evich reported that after First Lady Michelle Obama spoke out in favor of the rules, organizers told the White House that its senior advisor for nutrition policy, Sam Kass, would not be allowed to speak at the conference.

Politics aside, the vendors were armed with newly formulated products designed to conform to the rules. At the Kraft booth, a rep gushed about the virtues of the company’s new flavored cream cheeses, available in milk chocolate, dark chocolate, and caramel, “with half the calories of Nutella.” She told me they were designed as dips for fruits with the new produce rule in mind. “Nowadays, it’s the only way to get kids to eat anything that’s good for them,” she said.

The Smuckers “Uncrustables” mascot and his disaffected handler.

Indeed, the exhibitors’ guiding principle seemed to be something like: “Whatever you do, don’t tell them it’s healthy.” I watched as a Sara Lee rep promised a cafeteria director from Louisiana that her students wouldn’t be able to detect the whole-grain flour in her company’s chocolate muffin. The PepsiCo booth stocked a flier (below) informing attendees that newly formulated Cheetos fit with the guidelines. When I sampled a vitamin-fortified, low-cal Slush Puppy, the rep asked me, “Doesn’t that taste just as good as a regular slushy?” (It didn’t.) A food service company rep promised me that his funnel cake was “plenty sweet,” even though it fit within the calorie limits. (It was.)

I picked up this flier from the PepsiCo booth.

While the exhibitors were eager to show off their products’ nutritional stats, few offered actual ingredients lists. When I asked the rep at the Uno pizza booth why ingredients weren’t included on his nutrition information sheet, he told me the list wouldn’t fit on the page.

“Don’t the school nutritionists ask you what’s in this?” I asked. Nope, he said. Most of them just wanted to know whether the product met the legal guidelines. He offered to email me the list later. When he did, I learned that Uno’s Whole Grain Low Sodium Sweet Potato Crust Pepperoni Pizza contained nearly 50 ingredients, including sodium nitrite, which has been linked to cancer. I also persuaded the Domino’s rep to email me a list of ingredients in his company’s specially formulated school pizza, SmartSlice. It was also nearly 50 items long, and included silicone dioxide, otherwise known as sand.

After wandering through most of the 180,000 square feet of exhibits, I came across an earnest gray-haired woman in the back of the cavernous room selling frozen “pulses”—mostly lentils and chickpeas—to stir into soups and sauces. I was the only one at her booth. Had she noticed that everyone seemed drawn to the big-name foods up front? She responded that she hoped attendees would consider fortifying their name-brand meals with some of her lentils. “If you add a pulse product to a potato salad, it steps up the nutrition,” she offered hopefully.

But the attendees would have to find her first, and that would be a tall order: Corporations such as PepsiCo and General Mills had rented out multiple exhibit spaces ($2,400 to $2,600 a pop) in the high-traffic front and central aisles of the exhibit floor. Some big booths even had café-style seating areas where attendees chatted as they gobbled up samples. “You have to go in the far corners to find the more interesting stuff,” says Steve Marinelli, who runs the food program for a rural Vermont school district and told me he was having trouble locating the wholesome foods he wanted. “Someone was selling this really cool hummus, but you really had to look hard to find it.”

The lentil lady didn’t stand a chance.

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Yes, Cheetos, Funnel Cake, and Domino’s Are Approved School Lunch Items

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