The Globe and Mail ran a very interesting Saturday cover story on plans to increase fresh, nutritious, local, and hospital cooked food at Scarborough Hospital. It deserves quotation. "People in power have begun to recognize the link between health and good food, and believe it should be heeded in a place that caters to the ailing. Paradoxically, hospital patients are fed some of the nation’s cheapest food – each meal costs less than three dollars per person. Much of it goes into the trash: About 40 per cent of what kitchens dish out is rejected. Administrators everywhere are struggling with this and low patient satisfaction; many admit they would never feed their families the low-budget food their kitchens serve to patients.... "The most tantalizing prospect involves adding fresh or local foods and returning to scratch cooking. Most Canadian hospitals have long since given up the basics, such as distilling soup stock from simmered bones, in favour of convenient powdered
Notes from Leftwords -- Doug Allan