While this is merely speculation, it is also possible that some of his fellow inmates were aware of Andy’s escape plan to a certain extent, but chose to ignore it, as it seemed like a long-shot in such a high-security prison. The dust that was a result of the chiseling was periodically scattered by Andy in the yard, which is the reason why there was no tangible evidence of the fact that he was digging a hole, let alone a ten-foot tunnel. Apart from the dual factors of patience and time, Andy uses a little rock hammer to slowly chisel away the hole, which, when done quietly and carefully, is unlikely to produce much noise. Moreover, it is important to note that despite Andy’s cautious perseverance in escaping Shawshank, he built the tunnel over a period of many years - a testimony of his strong and unwavering resolve to experience true freedom. A combination of these reasons explains why the Warden did not take down the Raquel Welch poster in Andy’s cell, which essentially covered the entrance to the tunnel.ĭue to these circumstances, it is probable that it was easier for Andy to escape in Shawshank Redemption without anyone knowing about it, which is also why no one heard him digging the tunnel in the first place. Resultantly, Brooks Hatleb Memorial Library emerged as the finest prison library in all of New England, which understandably worked in favor of Andy’s reputation at Shawshank. Never exhibiting signs of wanting to escape prison, Andy was unanimously viewed as a model prisoner, especially after he takes on a position to help out in the library, which he helps refurbish over a period of six years. RELATED: The Shawshank Redemption Theory: Red Died And The Ending Was FakeĪs a result, Andy was exempt from manual labor and protected from harassment to the point that Captain Hadley beat up the leader of the Sister, Bogs, after a brutal assault post which Andy ended up in the infirmary for a month. Moreover, he goes on to help the warden with his corrupt money laundering schemes with his knowledge of finances and tax law. However, over time, Andy was able to befriend those around him and even form endearing friendships with the prison guards. Over the first two years of his sentence at Shawshank, Andy faced the brunt of harassment by the Sisters and remained isolated from his fellow inmates. Multiple people stated that they thought the term was an acronym for “select catch ready on dock,” or “seasonal catch ready on dock,” whereas New England Living claims the true acronym is “select catch received on the day.” It’s perhaps worth noting that there’s no etymological basis for any of these acronyms, but they are nonetheless widely accepted today.In order to understand and analyze how and why this was possible, one needs to look into the circumstances surrounding Andy, and the way in which he positions himself in the public eye at Shawshank State Penitentiary. An informal Twitter poll revealed competing ideas about how to properly deploy scrod. The Omni Parker Hotel’s story still resonates today, though, despite the fact that it’s been debunked - perhaps because New Englanders passionately cling to their own definitions of the word. Its roots could also be traced back to the Cornish word scraw, which means to split, salt, and dry. The likeliest origins of the word, etymologically speaking, are from the Dutch scrood, meaning “small cut up pieces,” which would refer to the typical 19th-century preparation of salted and dried pieces of young cod. Another cookbook from 1921 called The Boston Cooking-School Cookbook also defines scrod as young cod. ![]() This story is apocryphal: The original Omni Parker Hotel opened in 1855, but historians have discovered references to “broiled scrod” - a young cod browned on both sides and serve with butter and pepper - as far back as 1851 in a household manual called The American Matron or, Practical and Scientific Cookery. ![]() As New England Today tells the story, the hotel wanted the finest catch, but there was no guarantee that it would be cod, so the restaurant simply printed “scrod” on the menu as a convenient placeholder to identify whatever fish ended up in the kitchen that day. Fishing boats that returned from sea to auction off their catch had the freshest, highest quality fish on top, while the soggy, older fish were packed into the hold. The most common origin story comes from the Omni Parker Hotel in Boston, which claims to have invented the term. Today, cod is still omnipresent on restaurant menus, but so is scrod, and both are of great importance to New Englanders.
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