Source: Camille Bains, The Canadian Press, May 15, 2019
Wild salmon with lemon dill sauce, blueberry soup and bone broth may be high-end restaurant meals but they’re also on the menu at some Canadian hospitals aiming to meet recovering patients’ nutritional and cultural needs.
The recipes are among dozens that have been developed by 26 people, including food-service managers, chefs and dieticians who were offered two-year fellowships at hospitals from British Columbia to Newfoundland and Labrador as part of a campaign called Nourish Health.
Its goal is to help create institutional policies through nourishing meals made from locally bought ingredients for patients who may have been accustomed to powdered mashed potatoes as a mainstay of “hospital food.”
Image Source: THE CANADIAN PRESS/Jacques Boissinot
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