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Judith Miller refused to name her sources in the CIA Leak Case. A
federal judge had ordered her to jail.
As Judith Miller of The New York Times
approaches the end of her second week in a Virginia jail, reports from behind
bars reveal she is enduring stomach problems from jail food. She is also sharing
a cell unit that had originally been designed to house just one person. Because
of that, Miller had been forced to sleep on a mattress on the floor for a few
days but now has her own bed.
Her attorney said "The
food has not agreed with her and we have been trying to impress that she needs
better food so we are asking her to be transfered to the detention
center at U.S. Naval Base Guantanamo Bay, Cuba since they
have several hundred recipes prepared for the inmates at the camp,
and they are to be published next month in "The Gitmo Cookbook," including
dishes such as mustard-and-dill baked fish and honey-and-ginger chicken breast.
The recipes -- most of which use fewer than eight ingredients
and originally were created to feed up to 100 persons -- were developed by the
U.S. Navy cooks in charge of the camp's kitchens. Laura Curtis, one of the
book's editors, says the recipes would "make a point about how well we are
treating these people." Freed prisoners are said to have put on an average of
nearly 14 pounds during captivity.
Her attorney said "tucked into a typical dish and
supplied details of a Sunday menu at Gitmo: orange-glazed chicken, fresh fruit,
steamed peas and mushrooms, and rice pilaf, Popular dishes include curried eggs,
tandoori-baked chicken and lyonnaise rice. A breakfast typically includes dates
and honey. "