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Hospital food—not so yucky any more

Rarely does one hear about tasty—let alone healthy—hospital food.  That's about to change at Stanford Hospital and Clinics, located adjacent to Palo Alto, California.  Yesterday, the Hospital announced the launch of a new inpatient menu that will feature organic, locally grown, sustainable ingredients. The initiative was developed with local chef/restaurateur Jesse Cool, who has been a leader in healthy eating and sustainable food practices for decades. (With apologies to chef Cool for a comparison she probably has heard too many times and may not appreciate, when I first moved to Palo Alto from Berkeley, my impression was that Jesse Cool was the Alice Waters of the area, and that her landmark restaurant, the Flea Street Cafe, was the Chez Panisse of the Peninsula.)

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