In the San Francisco Bay Area, there seems to be a movement to make hospital food worth living for.
Are any other hospitals in the country (or elsewhere) doing similar things?
Hey, if I get sick while traveling, have to know the most chow-worthy hospitals.
Alison Negrin who started in the kitchen if Chez Panisse is working to revamp the food at John Muir Medical Center hospital in Walnut Creek.
Kaiser Permanente has a program to source local produce.
Executive chef Lorenzo Wimmer at Marin General buys his produce from the Marin Farmer's Market
Chef Deane Bussière at Santa Cruz's Dominican Hospital put chicken mole on the cafeteria menu.
Do you know the pedgriee of your hospital chef?
There's an excellent article by the East Bay Expresse's restaurant critic, John Birdsdall about the challenges that Negrin and other chefs.
Have any chowhounds worked in hospital kitchens? What were the culinary challenges?