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Coles Cooking on the Yard: Prison Recipes, Creative Combos, and Making Meals Out of What You Have at Bayshore Shopping Centre in Ottawa, ON
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Cooking on the Yard takes readers inside the creativity, culture, and resourcefulness of prison food. Michael Good explores what happens when people have limited ingredients, limited equipment, and limited choices-but still find ways to make meals that bring comfort, flavor, and a sense of normalcy behind the walls.
More than just a collection of recipes, this book looks at how food becomes community. Spreads, ramen creations, burritos, wraps, improvised pizzas, snacks, and desserts can turn an ordinary night into something people remember. Meals become a reason to gather, share, laugh, celebrate birthdays and holidays, and create small moments that feel like home.
The recipes and techniques in Cooking on the Yard are based on the author's experiences and observations, with the understanding that commissary options and permitted food-preparation methods vary by institution. The bigger lesson is about improvisation: learning to stop focusing on what you do not have and start seeing possibilities in what is available.
Real recipes. Real hustle. Real food. Cooking on the Yard is about limited ingredients, unlimited creativity, and learning how to make something out of almost nothing.
Cooking on the Yard takes readers inside the creativity, culture, and resourcefulness of prison food. Michael Good explores what happens when people have limited ingredients, limited equipment, and limited choices-but still find ways to make meals that bring comfort, flavor, and a sense of normalcy behind the walls.
More than just a collection of recipes, this book looks at how food becomes community. Spreads, ramen creations, burritos, wraps, improvised pizzas, snacks, and desserts can turn an ordinary night into something people remember. Meals become a reason to gather, share, laugh, celebrate birthdays and holidays, and create small moments that feel like home.
The recipes and techniques in Cooking on the Yard are based on the author's experiences and observations, with the understanding that commissary options and permitted food-preparation methods vary by institution. The bigger lesson is about improvisation: learning to stop focusing on what you do not have and start seeing possibilities in what is available.
Real recipes. Real hustle. Real food. Cooking on the Yard is about limited ingredients, unlimited creativity, and learning how to make something out of almost nothing.
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