Photo Credit: MARK PAZNIOKAS / CTMIRROR.ORG
Somers — Scott Semple sat in the prison chow hall and squeezed tartar sauce out of a packet to dress up a dry, rectangular piece of breaded fish. Inmates working the kitchen peered through the narrow slot from which every diner’s tray wordlessly emerged, each with a carton of milk, a fresh-baked roll and portions of fish, mac and cheese, corn and diced carrots, and apple sauce.