Hospitals & Long-term Care

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Chef William Sauer has added items like Cuban-style sandwiches and baby kale salads to the Sharp Grossmont Hospital menu since becoming its new executive chef.
brussels sprouts charring
In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

The restaurant chain is trying to silence calls for rescinding its contracts, a criticism fueled by a union with interest in organizing the stores.
UVM Medical Center’s Atrium Garden will also serve as a patient and family waiting space and a lending library for cookbooks and gardening guides.
BMC’s efforts to go green include a bio-digester that composts food scraps from the kitchen, solar panels and air system upgrades.
strawberry agua
Use fresh, seasonal fruits to create a base for agua fresca, smoothies and raspados [Mexican shaved ice]. You can choose in-season, local fruit.
The newly seated directors and certifying-board members will serve into 2016.
A year ago, Northwestern Memorial Hospital decided to replace its cafeteria with a collection of fast-casual and quick-service restaurants.
almond milk almonds
Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.

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