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Letter of hope, part II

Editor Paul King hears back from Inmate 99A1626. Earlier this year, I wrote about a letter I'd received from an inmate at the Sullivan Correctional Facility in Fallsburg, N.Y. The man, William Hinson, had written about his job at the prison as a foodservice worker and how FoodService Director had inspired him to seek a career in dietetics. He asked for our help, in the form of information, in guiding him along that path.

Paul King

March 19, 2012

1 Min Read
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Earlier this year, I wrote about a letter I'd received from an inmate at the Sullivan Correctional Facility in Fallsburg, N.Y. The man, William Hinson, had written about his job at the prison as a foodservice worker and how FoodService Director had inspired him to seek a career in dietetics. He asked for our help, in the form of information, in guiding him along that path.

In addition to my blog, I made Mr. Hinson the focus on my editorial in the February issue. I received advice from several readers; one dear friend of mine even sent me a textbook from The Culinary Institute of America and asked me to send it along to my new pen pal.

Last week, I received another letter from Mr. Hinson, who saw my Opinion page. Here is an excerpt of what he wrote.:

"Mr. King, I am very grateful for the way you are extending yourself towards me in helping me fulfill my goal on becoming a registered dietitian . . . I was very surprised, yet very emotional on how people are also extending themselves."

Evidently, because in my editorial I raised the issue of how some of these letters we might receive from inmates—and we get more than you might imagine—are bogus or some sort of come-on, Mr. Hinson sent me a list of civilian personnel with whom he interacts in the kitchen, including the Food Service Administrator, Bruce Garilt.

I will be corresponding with Mr. Hinson this week when I send off the CIA textbook that was donated. If anyone reading this has words of encouragement for him, please email me at [email protected] and I will forward those along, as well. Maybe we can make a difference in this man's life.

About the Author

Paul King

A journalist for more than three decades, Paul began his career as a general assignment reporter, working for several daily and weekly newspapers in southwestern Pennsylvania. A decision to move to New York City in 1984 sent his career path in another direction when he was hired to be an associate editor at Food Management magazine. He has covered the foodservice industry ever since. After 11 years at Food Management, he joined Nation’s Restaurant News in 1995. In June 2006 he was hired as senior editor at FoodService Director and became its editor-in-chief in March 2007. A native of Pittsburgh, he is a graduate of Duquesne University with a bachelor’s degree in journalism and speech.

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