MB: Do you have any animosity toward the parents?
I think toward some of the parents I do, because I think some set up this whole scenario to begin with. And I think it snowballed. And I think, you know, three of the five parents …did. So, for those parents, who know who they are, there is some animosity there. Because they ruined my life for — in my opinion — a buck. You know. And their own children’s too. Whether it was their own habits, or other things that they did, or their own lifestyles at the time. But then I think other parents genuinely believed it, and they got caught up in the hysteria. So, you know, for those parents I feel bad because — they lived it, you know — I mean, they lived this too. Let’s not dis-acknowledge that. The kids, the parents, the ones that I’m speaking about now, they believed that their children have been molested for 21 years. And that’s horribly sad. By the same token, my being imprisoned for 21 years is horribly sad. Because I didn’t commit the crimes. So there are a lot of victims here. Um, and I don’t know how, or even ever, you could clean that part up because time — just … experiences bear on your soul; I think they’re there forever. That’s probably what I would add.
MB: And tragically, those people, if they become parents, will bring that down to their own children.
Yeah. And I mean, in this case, I mean there was something like that. The mother was molested, so as soon as she heard, she got a call from the daycare, it immediately became, “my daughter was molested, my daughter was molested.” In a way, it was her way to connect to her own, you know, her own suffering and her own abuse. They could go through it together. And I don’t think it was done purposefully — you know what I mean? It’s just the way things work.
MB: I want to talk a little about the future. I know there’s another trial coming up sometime — in years, hopefully. Can you work, can you get a job?
Oh sure, I mean, I ran the whole grill [at Bridgewater]; I didn’t just cook; I cooked, I ordered the food, I planned the menu, I came up with a formula to determine how much we could purchase. I had to keep the budget. The budget at one time was eight or nine thousand dollars, the canteen corporation was using, you know, crazy money a month because you can only charge DOC so much for the meals, I got us from spending $8500 a month to spending $5000 a month to getting an inventory down from an $11,000 inventory to a $3500 inventory, and then making the company a profit every month. I did all the outside stuff, I did everything, you know, profit loss sheets; I worked on Microsoft. So, for me, it wasn’t just a baker’s cook/ kitchen coordinator; I participated in every aspect of the business — where it was “you make the menus, you did this, you do that …”
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