No Such Thing As Halfway Cooks | Prodigy Cooks Up In A Bodega

Last week, Mobb Deep’s Prodigy released a cookbook based on the meals he cooked up during his three-year incarceration called Commissary Kitchen. “In a world where prisoners are treated like animals, we made our experiences there feel more human by how we prepared our food,” he writes. After taking a look at it, Mass Appeal contacted P and asked him if he’d make one of the dishes. He agreed.

Prodigy met us at a bodega on the Lower East Side where he whipped up “Mom’s (and the Dread’s) Mac Salad,” a recipe he says was partly inspired by a “Rastafarian dude” he met in lockup. P also chopped it up with us about the recent prison strike, his sickle cell anemia, and the difficulty of eating right while incarcerated. “Another major reason why I did this book,” says Prodigy, “was to shed some light on how bad the food is in prison.”



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