“It absolutely blew me away, the level of cooking and what was going on inside of the prison.”
That’s “Coldwater Kitchen” co-director Mark Kurlyandchik speaking to the Michigan Chronicle‘s Sherri Kolade about the culinary program that’s the focus of the documentary. A news organization known for covering the interests of the African-American community, the Chronicle took an in-depth look at the film and the events accompanying its upcoming home-state premiere.
Check out the full story here.
