All summer long, GOSO Guys have been tallying points. From interview skills workshop to complete booking report and more — the more productive our guys
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All summer long, GOSO Guys have been tallying points. From interview skills workshop to complete booking report and more — the more productive our guys
Not far from the GOSO offices on East 116th Street — just a short subway ride north, in fact! — is an urban oasis like
Getting Out and Staying Out (GOSO) founder featured on ABC7’s Viewpoint to describe better ways of reducing prison recidivism
I understood what the health service and the justice system have in common: our most deprived communities are those most likely to experience poor health outcomes and high levels of crime.
For the past two years, Glenn Martin has run his Harlem-based organization, JustLeadershipUSA, from coffee shops or anywhere else he can find to get his work done.
It’s the season of caps and gowns in New York, and while there’s a unique and valuable story under each mortarboard in the class of 2016, perhaps none are as interwoven with issues like race, policing, education and family as those of the young men who were honored Monday for achieving their high-school equivalency at the East Harlem organization Getting Out and Staying Out.
East Harlem anti-recidivism organization Getting out and Staying Out praised Speaker Mark-Viverito for spearheading a package of criminal justice legislation that passed the New York City Council today by a vast majority
GOSO is staffed by a dedicated team of licensed social workers. In honor of Social Work Month, we asked our team members to discuss their passions for their profession and reflect on their experiences at GOSO. In the fifth Q&A of this series, Jenna Roth reflects on teamwork and family at GOSO.
Asian American and Pacific Islander leaders from over 50 organizations are calling for restorative criminal justice policies and an end to the school-to-prison-to-deportation pipeline.
At the Union Square farmers market in New York City, Fredrick Coleman chats with his customers about confit and rillettes. Coleman, 29, works the booth for a farm that raises rare-breed pigs and sells pork to upscale Manhattan restaurants. Coleman is the quintessential foodie. But just two years earlier he had never even eaten a fresh pea.