Summary of “One man’s mission to bring better ramen to the incarcerated”

Over the past three years, Freeman has been developing a low-sodium ramen that will soon be sold at correctional institution commissaries across the country.
Ramen has become such a staple for the incarcerated that it has usurped tobacco as a de facto currency.
Michael Gibson-Light, a Ph.D student at the University of Arizona, conducted a study on the prominence of ramen in correctional facilities, spending 18 months inside an unnamed state prison during which he interviewed dozens of inmates and employees.
Several inmates at the Jackson Correctional Institution in Wisconsin wrote to Freeman earlier this year chronicling their issues with commissary ramen after they saw on social media that his product would be on the market soon.
“Their noodles are high in sodium which cause the high blood pressure and cholesterol, which I have since I been eating these high-sodium ramen noodles,” one man wrote.
The ramen comes in four flavors: seafood gumbo, chicken taco, chicken fajita, and lamb stew, which Freeman said he developed for Muslims.
In his Victorville kitchen, Freeman prepared a bowl of his ramen for me to try.
Freeman has received comments on his social media criticizing him for taking advantage of mass incarceration to make profits, but he argued that he sees his ramen as a solution and not part of the problem.

The orginal article.