by ANEMONA HARTOCOLLIS, The New York Times, October 18, 2012
At Stony Brook University Hospital, a farm has been a team effort. Interns like Nadeem Marghoob plant and harvest the crops
Photo: Uli Seit for The New York Times
Source: The New York Times
STONY BROOK, N.Y. — The weather report said the first frost was coming, and the farmer and her three helpers skittered around the rooftop garden snipping the tenderest plants — basil, green peppers, a few heirloom tomatoes — so they would not be ruined. Over the next few days, they would be chopped into sauces and garnishes and served up in covered dishes by room service waiters wearing dapper black suits.
But this was not a hotel in the more trendy precincts of Manhattan or San Francisco. It was Stony Brook University Hospital, in the middle of Suffolk County, Long Island, where a rooftop farm is feeding patients and challenging the reputation of hospital food as mushy, tasteless and drained of nutrients. (No, Jell-O is not growing on the roof.) But the sick, who have bigger problems than whether their broccoli is local and sustainable, can be tough customers.
“Swiss chard went over well, kale maybe not so much,” said Josephine Connolly-Schoonen, executive director of the nutrition division at the hospital. “When people are not feeling well, they want their comfort foods.”
Hundreds of hospitals across the country host a farmer’s market, have a garden on their grounds that supplies fresh produce or buy at least some of their food from local farms, ranches and cooperatives, according to a survey by Health Care Without Harm, an international coalition of health care groups.
