What do you think of when someone says, “hospital food” — green Jell-O anyone?
You probably don’t think of create-your-own omelets, barbecued chicken salads, street tacos or hand-tossed pizzas.
Hospital food has traditionally gotten a bad rap — and for many years it was deserved.
When Gina Sadowski, director of Nutrition, Culinary and Retail, started at Seattle Children’s more than 15 years ago, the food options in the hospital industry left something to be desired.
“Hospitals had very basic menus, heavily reliant on processed and convenience foods,” she said. “It was literally open a box, heat, serve.”
Since then, it has been Sadowski’s goal to change that at Seattle Children’s. Read full post »