A matter of stickability
That constancy is even more important for the myriad food-related programs HCMC creates and operates. “We have a lot of fun at managers’ meetings where we decide what to run. We throw things at the wall, see what sticks, rib each other for a boneheaded idea,” Marks says. “But it always comes down to one question: Does this have stickability? Is this something we’ll be doing in 10 years?”
With that guideline in mind, many of HCMC’s programs have run for several years or more. The hospital was one of the first in the country to start a summer meal program for children in need through the USDA. The center composts to redirect more than 70 tons of waste annually. And the team planted a large herb garden on the roof deck.
Beyond the stickability parameters, decisions about HCMC food programs are focused on the needs of the community. For example, the herb garden includes special organic Hmong herbs that are used in tshuaj rau qaib, a boiled chicken soup that is traditional for postpartum recovery.
“We get a couple of postpartum Hmong women a month who request this soup, so it’s not a ton of people,” Marks says. “But it’s absolutely worth it. It feels great, not only to give them this special meal, but also to work with local Hmong folks who run garden centers and specialize in this area.”
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