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By Lynn Freehill-Maye January 2, 2019 Not long ago, chef Rick Farmer got a call from a mom who was desperate. Her little boy was being treated for cancer at St. Jude Children’s Research Hospital in Memphis, Tenn. And he hadn’t eaten in seven days. Farmer offered to prepare the young South Korean patient a taste of home. But the boy’s mother was sure he couldn’t get the ingredients or flavors right. Her son loved black-skinned chicken stewed with ginger, garlic and carrots in a clay dish with healing properties, she said. There was just no way a chef could do that in the middle of Tennessee. Read more HER
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After streamlining its systems and re-thinking “hospital food,” UCHealth in Northern Colorado wins fans for its restaurant-style meals. Jennifer Crain   |   Dec 12, 2018 In two northern Colorado communities, people in search of a good meal can drop into one of the UCHealth facilities and get a restaurant-style, made-to-order meal. At Poudre Valley Hospital and Harmony Campus in Fort Collins and at the Medical Center of the Rockies in Loveland, visitors might choose from carved ham and sweet potatoes, an orange chicken wrap and shrimp etouffée. Or potato-crusted cod, a nicoise salad with tuna and a pork tortilla. Patients might order a hot turkey ...
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NYP departments collaborate on creating meatless menu items, analyzing data and educating the community while serving delicious plant-based food in the process. Tara Fitzpatrick   |   Dec 07, 2018 NewYork-Presbyterian (NYP), one of the nation’s most comprehensive academic healthcare systems, will be putting its dietary, science and research muscle to work with a new series of Meatless Mondays, slated to start in February at several NYP campuses. NYP has participated in Meatless Mondays in the past, but this is the first time they’ll be integrating it to such a big extent across hospital groups and beyond. A joint research study between NYP, ...
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Longtime Swedish Hospital executive chef now oversees dining services at Rogue Valley Manor senior living facility. Mike Buzalka   |   Dec 12, 2018 Eric Eisenberg has been a prominent figure in the healthcare foodservice community for a long time as executive chef at Swedish Hospital in Seattle and as a fixture in Association of Healthcare Foodservices (AHF) conferences and culinary competitions. Now, while he remains in the healthcare field, he has transitioned to a whole new kind of operation: a high-end CCRC called Rogue Valley Manor in Medford, Ore., which is one of 13 high-end senior living communities operated by Pacific Retirement ...
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Of the companies named on  Glassdoor’s  list of the  100 best places to work in 2019 , 11 slots belonged to noncommercial operators. Ten hospitals and one contract feeder landed on the yearly ranking, which is based on employees’ evaluations of their jobs, work environment and employer practices for the preceding year. Read more HERE
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By  Julianne Pepitone Meet the FSD: Tom Thaman,  Director of Food and Nutrition Services, Eskenazi Health Q: What are your goals for the coming year? A: We’ve made great progress in increasing local procurement, but we want to go even further and continue to promote Indiana commerce. We’re also looking at opportunities to add more storage space, as well as create a succession plan for my position. I’m not retiring tomorrow or anything, but because I’m at the back half of my career, I want to make sure we’re well set up for the future. Read more HERE
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Food as Medicine

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The connection between wellness and food is getting more obvious all the time. Here’s how foodservice professionals are walking the walk and helping their customers get balanced and feel great through better-in-every-way, expertly marketed, clearly communicated, fully functional nutrition. Tara Fitzpatrick   |   Nov 06, 2018 Famous ancient doctor Hippocrates once said, “Let your food be your medicine.” But somehow along the way, that message seemed to be lost to the sands of time. Within the last few years, though, it’s being rediscovered. The medical community is looking to foodservice professionals to essentially “keep the doctor away,” but it’s ...
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A McDonald’s veteran, Bloomin’ Brands, Shake Shack, and TriMark are only a few of the 18 recipients of   Foodservice Equipment Reports’   2019 Industry Excellence Awards. The honors go to seven organizations for Management Excellence, six Young Lions, and five Industry Service leaders. Management Excellence Awards   recognize excellence in the management of unit and facilities development, design, E&S purchasing and maintenance functions in commercial and noncommercial foodservice operations; in the delivery and performance of E&S functions and services by E&S dealers and distributors; and in the delivery of services by foodservice consulting ...
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A recent healthcare conference provided some insights. By   FSD Staff During the recent   Association for Healthcare Foodservice Annual Conference in Minneapolis , a session attendee chimed in from the crowd to share the main place she looks for foodservice inspiration—and it wasn’t a fellow senior living community. The audience member, who was attending a talk on shifts in senior dining, said she turns to college foodservice to get a handle on what’s trending. As a result, the cycle menu at her Philadelphia-area community—which is largely made up of independent living and has a population   that’s about 50% baby boomers —features 16 different ...
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Washington D.C., (October 10, 2018) – The Association for Healthcare Foodservice (AHF), the premier organization for self-operated healthcare food management professionals, announced today that, Leah Reily, CAE, will be its new Executive Director. After a lengthy search process, Reily was unanimously selected by the AHF board and executive search committee. Founded in 2009, the Association for Healthcare Foodservice is the premier professional society dedicated to serving professionals in the self-operated healthcare foodservice industry. AHF believes self-operated foodservice increases food quality and customer satisfaction. AHF members are committed to ...
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TUESDAY, OCT 02 , 2018 The week of October 7-13 Will Honor Those who Provide Nutrition Services to Promote Health and Wellness McLean, VA (October 2, 2018)  – The Association for Healthcare Foodservice (AHF),  www.healthcarefoodservice.org , will continue it’s tradition of celebrating National Healthcare Foodservice Workers Week™, October 7-13, 2018. The week is set aside annually to honor healthcare food and nutrition professionals in self-operated facilities--the teams who demonstrate every day why self-operation is the industry's best practice. The theme for 2018 is “Excellence in Every Meal.” AHF operators are excited and ready to celebrate ...
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By   FSD Staff August 28, 2018 A pair of senior living chefs swept an   Association for Healthcare Foodservice (AHF)   culinary competition last week, earning the top prize for a vegan dish they crafted using a mystery ingredient revealed just ahead of the battle: local craft beer. The competition, held during the Association for Healthcare Foodservice’s annual national conference in Minneapolis, pitted teams of healthcare chefs against one another in a bit of friendly sparring. The winning dish, a take on elotes dubbed 30th Street Corn Risotto, was crafted by Robert Navarrete and Diane Menzie of Rogue Valley Manor in Medford, ...
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Culinary Champs

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BY   TAMMY ASNICAR FOR THE MAIL TRIBUNE   September 16, 2018 Rogue Valley Manor residents are going to be eating even better than usual. Manor chefs Robert Navarrete and Diane Menzie brought home a gold medal last month from a nationwide culinary competition in Minnesota for a dish they invented — 30th Street Vegan Corn Risotto — and now it’s on the Manor menu. Teams from five hospitals and long-term care facilities from all over the country made it to the finals of the competition sponsored by the Association for Healthcare Foodservice, and they competed to create the best meal from original recipes, with judging based on organization, culinary skills, ...
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Mike Buzalka  |  Sep 07, 2018 FM’s Hospital Power Players feature, like those for  K-12 Power Players  and   College Power Players , is designed to provide FM readers a glimpse into how some of the largest entities in the respective segments operate their dining programs and what additions and enhancement they have made recently. The 2018 Hospital Power Players list was compiled using the Staffed Beds number for each as reported by the  American Hospital Directory  (AHD) and is composed of the 25 with the highest number of Staffed Beds as of mid-June 2018. In many cases, the number includes several facilities and these are noted in each entry. ...
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Major medical center’s nutrition services can now take its healthy dining promotion campaign on the road thanks to its new demo center on wheels. Mike Buzalka   |   Sep 10, 2018 Community outreach is an increasingly important part of the mission for many healthcare institutions, and often their nutrition services department takes on a big role in promoting healthy lifestyles, usually through cooking demonstrations and presentations on healthy eating. One major healthcare institution that has taken this mission seriously—and taken it on the road—is The Ohio State University Wexner Medical Center (OSUWMC), with its new Mobile Education Kitchen ...
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Oregon Chefs Take First Place in Healthcare Foodservice Culinary Competition Winning dish is vegan ‘30 th Street Corn Risotto’; Mystery ingredient Minnesota’s Surly craft beer MINNEAPOLIS (August 23, 2018) — A team of chefs from Rogue Valley Manor in Medford, Oregon, took first place Wednesday evening in the annual Culinary Competition at the Association for Healthcare Foodservice (AHF) Annual Conference with a plant-based dish called 30 th Street Corn Risotto. Winning chefs from Rogue Valley were Robert Navarrete, CEC, and Diane Menzie.  Second place went to Antonio Sanchez and Moulay Hida of Hennepin Healthcare in Minneapolis. Richard Farmer and ...
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We're cooking in the kitchen with Timothy, from CENTRA Health Culinary Creations By   Brittany Flowers   - Daytime Blue Ridge Host ROANOKE  - We're cooking in the kitchen with Timothy Schoonmaker, from CENTRA Health Culinary Creations. Learn more about the healthy options they're offering patients and how you can make some household favorites a little healthier for your family.  Click HERE for video segment and recipes
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By Leisa Bryant Hurricane Harvey   hit the Gulf Coast of Texas last year, bringing a deluge of rain and damaging floods that left 30,000 people temporarily homeless and tens of thousands without power. At The University of Texas MD Anderson Cancer Center, more than a third of our 20,000 staff members had to evacuate or were personally affected in some way by the storm. During this trying time, our foodservice department was critical to feeding and comforting more than 1,300 patients, staff, clinicians and visitors. The National Oceanic and Atmospheric Administration says there’s a 75% chance this year’s hurricane season will be in the normal or above ...
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Published: August 1, 2018   Written by   Donna Boss, Contributing Editor Stiff competition. The need to raise revenues while lowering expenses. Provide quality, customizable menus. Integrate technology. Meet customer demands for speed of service. Healthcare foodservice has a list of challenges that measures a mile long and then some. In a sweeping interview, Dan Henroid, MS, RD, director, Nutrition and Food Services, and sustainability officer,   UCSF Health , San Francisco, addresses all of these issues and more as he looks at the state of healthcare foodservice. FE&S : What trends are shaping today’s healthcare foodservice landscape? ...
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Published: August 1, 2018   Written by   Donna Boss, Contributing Editor As the director of Culinary and Nutrition Services at   UNC REX Healthcare   in Raleigh, N.C., James (Jim) McGrody oversees a $14 million budget. The private, not-for-profit healthcare system includes 460 acute care beds and 227 skilled nursing beds and treats nearly 34,000 inpatients yearly. The foodservice operation provides more than 1,200 patient meals per day through a 12-hour patient room service operation and an after-hours menu until 1 a.m. with limited offerings. Retail operations include a fresh salad and produce bar, Cib/o-grille and the Showtime Chefs ...
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