Three times a day, every cell door opened on an entire block and guards marched 200 inmates, single file, to the cafeteria. For a time, the surrounding 60-acre working farm - which included livestock, a butcher house, crop fields and a dairy barn - provided all of the food for the prison. Inmates not only cooked for fellow convicts, but also prison employees. Later, meals made in the main kitchen were also trucked downhill for minimum-security and work-release prisoners who lived in barracks outside The Wall.