Nov. 1—Henry Ford West Bloomfield Hospital, in Detroit, Mich., now has an on-site farmer working in a new 1,500-square-foot greenhouse where she cultivates organic produce for patient dining.
Resident farmer Michelle Lutz, formerly co-owner of the certified-organic Maple Creek Farm in Yale, Mich., says she’ll grow tomatoes, eggplants, sweet peppers, okra, tomatillos, kale, Swiss chard, zucchini, beans, Chinese cabbage, strawberries, peas, arugula, spinach, herbs, and various types of lettuce. That harvest supplements the hospital’s produce purchases.