More than Sustenance

Holaday, Susan
July 2009
FoodService Director;7/15/2009, Vol. 22 Issue 7, p26
Trade Publication
The article offers information on the food service operations of Henry Ford West Bloomfield Hospital in Detroit, Michigan. The hospital is developing a health-centered culinary institution for training hospital chefs. Menus, with emphasis on local and organic foods, are designed to help in the recovery of patients. The hospital is in the process of procuring fresh produce from a greenhouse.


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