How the Crack Dealer Became a Chef

http://www.freakonomics.com/blog/2007/04/13/how-the-crack-dealer-became-a-chef/

Once I removed the small crack plate from the pot, I blotted it with a dry towel and placed it on the triple beam scale. My eight ounces of cocaine yielded a return of twelve ounces of crack. Selling crack at $1,500 an ounce, those extra four ounces would give me a profit of $6,000 per half bird. That meant I’d make $12,000 on every key I bought, and I could easily move five and ten kilos on the first and fifteenth of each month (which were the welfare paydays).

and

Big Roy [who is black] ran the meat crew, seasoning and preparing the beef, chicken, fish, and stews. Once the food was cooked, Big Roy made sure to cut a share of the hot food for the white boys running the bakery in exchange for his share of the rolls and sweets. The kosher dudes got kicked down next, because they had what no other kitchen had access to. Their packaged kosher TV dinners were easy to smuggle back to the units, and those kosher Sabbath dinners were always a hot item. The chicken meals could fetch $10 a pop, and the kosher cooks always made a killing on what the rabbis brought in for the holidays.