Department of Correction

Correction


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FOR IMMEDIATE RELEASE

Contact: Press Office (718) 546-0631

pressoffice@doc.nyc.gov

Nov. 23, 2016

RIKERS PERSONS IN CUSTODY PREPARE TURKEY DINNERS; CORRECTION OFFICERS DELIVER FOOD TO CHURCHES FOR DISTRIBUTION TO HOMEBOUND SENIORS

This week, NYC Department of Correction Officers, staff and persons in custody joined together to help the needy. Persons in custody at two jails cooked turkeys and fixings that two Manhattan churches will deliver to homebound seniors for Thanksgiving. Today, Correction Officers delivered the food to the churches.

FACTS:

On Tuesday persons in custody at two jails on Rikers Island prepared the turkey dinners as part of the I-CAN Fresh Start Culinary Arts program.

ICAN (Individual Correction Achievement Network) is an innovative, jail-based, community re-entry program created to reduce recidivism by focusing on people assessed to be at highest risk for re-incarceration – and to support them in achieving a successful reintegration into their families and communities. ICAN serves 6,400 persons in custody each year.

The food was delivered today to Church of Intercession at 550 West 155th Street in Manhattan and Church of the Holy Trinity, 316 East 88th Street. The churches will deliver the meals to homebound seniors.

This year 50 turkeys were donated by the Osborne Association, which helps formerly incarcerated individuals with jobs and re-entry services.

Correction Commissioner Joseph Ponte praised the program saying, “I am proud of the work done by DOC staff in the I-CAN program and I am grateful for our longstanding partnership with the Osborne Association. One of our goals is to do everything possible to increase the chances that our persons in custody will have the tools they need to succeed when they leave our jails.”

The fixings were cooked on Monday, and the turkeys were cooked and carved on Tuesday.

Osborne and DOC began the Fresh Start Thanksgiving turkey program in 2001 and the turkey cooking has happened every year since, with a two-year hiatus.

Up to 15 persons in custody at each of two jails took part.

Two chefs from the Department of Education taught the persons in custody and oversaw the food preparation.