Podcasts about hospital food

We're learning how to navigate a hospital stay when you have food allergies from a food allergy patient, parent, advocate, and chef who operated a hospital kitchen for over eight years. Martha Morgan, Founder and Owner of Allergy Dragon, helps us learn about how hospital kitchens operate and critical tips for staying safe during a hospital stay. Resources to keep you in the know:Allergy Dragon Website Allergy Dragon YouTube Channel You can find FAACT's Roundtable Podcast on Apple Podcasts, Pandora, Spotify, Podbay, iHeart Radio, or wherever you listen to podcasts.Follow us on Facebook, Instagram, BlueSky, Threads, LinkedIn, Pinterest, TikTok, and YouTube.Sponsored by: ARS PharmaThanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!

Charlotte Maxeke Hospital food crisis reveals deep-rooted mismanagement by Radio Islam

Join us today as Dr. Matthew Bennett, Chair of the CCS Planetary Health Working Group, joins Dr. Annie Lalande, a surgery resident and sustainability advocate, to explore how hospital food impacts patient recovery and planetary health. They discuss the link between nutritious meals and outcomes for patients with chronic conditions, like cardiovascular disease, and share how Dr. Lalande's team introduced healthier, sustainable food options at their hospital. Learn how rethinking hospital menus can improve both patient care and environmental sustainability.

While Ireland has traditionally had a poor reputation for its hospital food, things are changing, especially at one particular maternity hospital.Joining Seán to discuss is Deborah Cullen, Catering Manager for the Rotunda Hospital...

While Ireland has traditionally had a poor reputation for its hospital food, things are changing, especially at one particular maternity hospital.Joining Seán to discuss is Deborah Cullen, Catering Manager for the Rotunda Hospital...

When Ned Bell's wife was recovering from cancer surgery at Vancouver General Hospital, the unappetizing food she was served left a bad taste in his mouth. So the five-star chef teamed up with his wife's surgeon to revamp patient meals. Dr. Brian Goldman visits Chef Bell in the hospital's test kitchen to see how the new “Planetary Health Menu” helps boost patient health and reduce the carbon footprint of traditional hospital food.

Kelly Parsons from the University of Cambridge tells us about an exciting initiative to make the food served in Birmingham Children's Hospital more environmentally sustainable. This initiative is being delivered and evaluated as part of the Mandala Consortium Research project, one of the research projects funded by the UK Research and Innovation Program on transforming the UK food system and help create a 'net zero' NHS. Click here to find more about the project.Click for the Food Foundation Manifesto and here to sign up for the newsletter. Hosted on Acast. See acast.com/privacy for more information.

Discussing inpatient hospital food Hosted on Acast. See acast.com/privacy for more information.

What do hospitals have to say for themselves for feeding people meals that appear to be designed to inspire repeat business?

Who could have guessed that 'hospital food' could be so interesting! In this episode of Nutrition Science Bites, I talk with Sally McCray, a dietitian leading an innovative food service program at the Mater Hospital Group, Queensland. We discuss implementation of a patient-centered 'room service' model in hospitals, its operational challenges, and the positive impact on patient satisfaction, nutrition outcomes, food waste and cost. Sally shares research findings that demonstrate the importance of food as a critical component of patient care. In this conversation, we discuss the complexities of hospital nutrition, focusing on the importance of patient-centered care, the role of data analytics in nutritional assessment, and the impact of innovative food service models on patient satisfaction and health outcomes. We share some personal stories and a Mater recipe from Luke Mangan.Find Sally's Mater Zucchini and Basil soup by Luke Mangan HEREFollow Sally McCray on LinkedIn and Instagram @sally.mccray1Follow Luke Mangan on LinkedIn and Instagram @lukemanganFollow the Mater on LinkedIn and Instagram @materqld The podcast is on the NMNT site here https://nomoneynotime.com.au/ebooks-meal-plans-more/nutrition-science-bites-with-prof-clare-collins-and-guest-sally-mccray Hosted on Acast. See acast.com/privacy for more information.

In this episode Dr's J and Santhosh dig into their halloween leftovers and discuss hospital diets! Along the way they cover salisbury steak, civil war fad diets, frostbite sous vide, parisian soup houses, hospistal stewardships, who is responsible for feeding patients, airline delivery systems, the introduction of jello and more! So sit back and relax as we dig into hospital food!Further Readinghttps://www.smithsonianmag.com/arts-culture/salisbury-steak-civil-war-health-food-18584973/#:~:text=In%201854%20the%20idea%20came,his%20ideas%20caused%20a%20sensationhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112734/#:~:text=The%20phenomenon%20of%20summer%20diarrhea,waning%2C%201910%E2%80%931930%20%2D%20PMChttps://www.npr.org/sections/thesalt/2018/05/09/608308624/the-colonel-in-the-kitchen-a-surprising-history-of-sous-videhttps://pubmed.ncbi.nlm.nih.gov/34954564/https://www.brepolsonline.net/doi/pdf/10.1484/J.FOOD.5.113852Support Us spiritually, emotionally or financially here! or on ACAST+travelmedicinepodcast.comX/Twitter: @doctorjcomedy @toshyfroTikotok: DrjtoksmedicineGmail: travelmedicinepodcast@gmail.comSpotify: https://open.spotify.com/show/28uQe3cYGrTLhP6X0zyEhTFacebook: facebook.com/travelmedicinepodcastPatreon: https://www.patreon.com/travelmedicinepodcast Supporting us monthly has all sorts of perks! You get ad free episodes, bonus musical parody, behind the scenes conversations not available to regular folks and more!! Your support helps us to pay for more guest interviews, better equipment, and behind the scenes people who know what they are doing! https://plus.acast.com/s/travelmedicinepodcast. Hosted on Acast. See acast.com/privacy for more information.

Finding Humor in Difficult Situations and Bad Hospital FoodCheck Out Our Friends of the Show!Vermont Flannel Company: https://vermontflannel.com/beardlawsHighest Peak NY: https://highestpeakny.com/Brio - https://www.brio4life.com/ Use Code BEARDLAWSCopper Johns Beard - https://copperjohnsbeard.com USE Code BEARDLAWSIn this weeks episode of Stay Outta My Fridge, Beard Laws, Brandon J McDermott, and Yuban Whakinov discuss personal experiences, technology, movies, and the Olympics. They also touch on the recent tornadoes and upcoming movies like Frozen 3 and a new M. Night Shyamalan film. The conversation is light-hearted and filled with humor. In this conversation, Yuban and Beard Laws discuss various topics, including hospital experiences, Amish communities, and hospital food. Yuban shares his embarrassing moments in the hospital, such as having to shave his chest and experiencing a puree pancake. They also talk about the strange tradition of serving a special meal after childbirth in hospitals. The conversation is filled with humor and anecdotes, providing an entertaining and relatable discussion.Episode 252 Key PointsThe hosts share personal experiences and humorous anecdotes.They discuss the impact of technology on daily life.They mention upcoming movies like Frozen 3 and a new M. Night Shyamalan film.The conversation touches on recent tornadoes and the increased security measures for the Olympics. Hospital experiences can be embarrassing and uncomfortable, but they often provide humorous anecdotes.The Amish community is known for their impressive strength and ability to work together.Hospital food can be hit or miss, with some dishes being unappetizing and others surprisingly delicious.After childbirth, hospitals often provide a special meal for the parents, which can be a strange tradition.It's important to find humor in difficult situations and to take care of oneself to avoid ending up in the hospital.Episode 252 Quotes"Our poops are starting to cycle up""My name in the church won't burn it down""The Get Out of My Fridge podcast is sponsored by the Paris Olympics""That's a pancake. You wanna talk about fucking disgusting.""No, but honestly, like, you know how, cause you don't want to make eye contact when you eat a banana? Good alternative, puree that motherfucker.""I'm excited. I'm trying to do a polar turd in here. Leave me alone."Support our friends of the showCopper Johns Beard Company: thebestbeardproducts.comBeard Laws Studio - https://beardlawsstudio.comWhiskey Towers - https://whiskeytowers.com/?ref=jALaEM7_LmRwkFSasquatch Tea Company - https://sasquatchtea.com/?fbclid=PAAaZ1eF4usnIJ3I_vUYf4qye4bNU7zS1A-2EG61x0SNCsCBY31WoCMjK2DswMustache Mate - https://mustachemate.com/Black Beard Fire - https://blackbeardfire.com/beardlawsDraft Top - https://drafttop.kckb.st/beardlawsPast Ball Podcast - https://beacons.ai/pastballThat One Story Podcast - https://anchor.fm/that-one-storyYore Town Podcast - https://beacons.ai/yoretownFindlay Hats (Code BEARDLAWS) - https://www.findlayhats.com/Puffin Dirinkwear - https://get.aspr.app/SHICI Use Code BEARDLAWSBooze Veteran - https://boozeveteran.com/Vermont Flannels - https://www.vermontflannel.com/beardlawsRoyal Pickle Ball - https://royalpickleball.com/OFFICIALBEARDLAWSPrepa Pizza - www.prepapizza.com/OFFICIALBEARDLAWS Become a member at https://plus.acast.com/s/beard-laws-podcast-1. Hosted on Acast. See acast.com/privacy for more information.

Finding Humor in Difficult Situations and Bad Hospital FoodCheck Out Our Friends of the Show!Vermont Flannel Company: https://vermontflannel.com/beardlawsHighest Peak NY: https://highestpeakny.com/Brio - https://www.brio4life.com/ Use Code BEARDLAWSCopper Johns Beard - https://copperjohnsbeard.com USE Code BEARDLAWSIn this weeks episode of Stay Outta My Fridge, Beard Laws, Brandon J McDermott, and Yuban Whakinov discuss personal experiences, technology, movies, and the Olympics. They also touch on the recent tornadoes and upcoming movies like Frozen 3 and a new M. Night Shyamalan film. The conversation is light-hearted and filled with humor. In this conversation, Yuban and Beard Laws discuss various topics, including hospital experiences, Amish communities, and hospital food. Yuban shares his embarrassing moments in the hospital, such as having to shave his chest and experiencing a puree pancake. They also talk about the strange tradition of serving a special meal after childbirth in hospitals. The conversation is filled with humor and anecdotes, providing an entertaining and relatable discussion.Episode 252 Key PointsThe hosts share personal experiences and humorous anecdotes.They discuss the impact of technology on daily life.They mention upcoming movies like Frozen 3 and a new M. Night Shyamalan film.The conversation touches on recent tornadoes and the increased security measures for the Olympics. Hospital experiences can be embarrassing and uncomfortable, but they often provide humorous anecdotes.The Amish community is known for their impressive strength and ability to work together.Hospital food can be hit or miss, with some dishes being unappetizing and others surprisingly delicious.After childbirth, hospitals often provide a special meal for the parents, which can be a strange tradition.It's important to find humor in difficult situations and to take care of oneself to avoid ending up in the hospital.Episode 252 Quotes"Our poops are starting to cycle up""My name in the church won't burn it down""The Get Out of My Fridge podcast is sponsored by the Paris Olympics""That's a pancake. You wanna talk about fucking disgusting.""No, but honestly, like, you know how, cause you don't want to make eye contact when you eat a banana? Good alternative, puree that motherfucker.""I'm excited. I'm trying to do a polar turd in here. Leave me alone."Support our friends of the showCopper Johns Beard Company: thebestbeardproducts.comBeard Laws Studio - https://beardlawsstudio.comWhiskey Towers - https://whiskeytowers.com/?ref=jALaEM7_LmRwkFSasquatch Tea Company - https://sasquatchtea.com/?fbclid=PAAaZ1eF4usnIJ3I_vUYf4qye4bNU7zS1A-2EG61x0SNCsCBY31WoCMjK2DswMustache Mate - https://mustachemate.com/Black Beard Fire - https://blackbeardfire.com/beardlawsDraft Top - https://drafttop.kckb.st/beardlawsPast Ball Podcast - https://beacons.ai/pastballThat One Story Podcast - https://anchor.fm/that-one-storyYore Town Podcast - https://beacons.ai/yoretownFindlay Hats (Code BEARDLAWS) - https://www.findlayhats.com/Puffin Dirinkwear - https://get.aspr.app/SHICI Use Code BEARDLAWSBooze Veteran - https://boozeveteran.com/Vermont Flannels - https://www.vermontflannel.com/beardlawsRoyal Pickle Ball - https://royalpickleball.com/OFFICIALBEARDLAWSPrepa Pizza - www.prepapizza.com/OFFICIALBEARDLAWS Become a member at https://plus.acast.com/s/beard-laws-podcast-1. Hosted on Acast. See acast.com/privacy for more information.

I start my conversation with Andy with what brought me to him: the meal after recording with the guy who hired him, podcast guest Sven Gierlinger, and the Washington Post article that read like a paid ad for their food, Hospital food is a punchline. These chefs are redefining it. I didn't record in my conversation with Sven how off-the-charts the food was because I at it after recording.Andy was the Executive Chef at the hospital where we met who prepared that food. It was amazing. It would have been amazing in any restaurant, let alone a hospital.We talk about two main things. One was the art of food preparation. Andy shared his path there from washing dishes through working with chef Raymond Blanc, chef Daniel Boulud, and the restaurant Rouge Tomate. At each stage he learned appreciation for ingredients and honed his craft.The other was changing culture. Regular listeners know my goal in sustainability is changing culture. Nearly all attempts to change how our culture impacts Earth's biosphere use technology, market reforms, and legislation. Those things don't change culture.Northwell Health is deliberately changing their culture around food. They've come a long way, but can still go a long way. Changing culture means resistance, including from the people it would help. It's hard and takes a long time. In the case of Northwell, I hear that despite the challenges, nobody wants to go back.We living in unsustainable cultures could benefit from learning what Northwell achieved.Here's the picture Andy mentioned: Hosted on Acast. See acast.com/privacy for more information.

A Vancouver hospital recently brought in a top chef to overhaul the meals that one patient described as “anonymous mush.” We hear why healthier, tastier food can be a vital part of recovery.

Why are the sickest people in our country being served the worst food?Not content to limit our complaints to hospital food, we move on to school food. Shouldn't it be better? Can we fix it? Let's talk about it in this bonus episode of “Three Ingredients.”And should you care to read the article Ruth wrote about school food in 1978 for New West magazine, there's a copy in this Dec. 2021 edition of Ruth's Substack newsletter La Briffe. Also, find the story Laurie mentions by Jenn Harris on Los Angeles schools trying to introduce items like kung pao chicken and “walking tacos” for kids at 1,000 different schools at latimes.com/food.Three Ingredients is a reader-supported publication. To receive new posts as they are released, consider becoming a free or paid subscriber at https://threeingredients.substack.com/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit threeingredients.substack.com/subscribe

Emmylou MacCarthy has had enough of the persistent trolling on Tattle Life. The controversial influencer has lifted the lid on the extent users have gone to find out information about her life. Ashy Bines has sparked debate about the state of hospital food saying smoothies, fresh fruit and bone broth should be readily available to patients. The OG fitness influencer spent two nights in hospital after she lost her vision. AND Anna McEvoy's warning to brides, as she undergoes a procedure which could put her wedding smile at risk. Trigger warning: Part of this episode touches on suicide. If you are struggling please call Life Line on 13 11 14.  Subscribe to Outspoken Plus Outspoken Plus is our subscription offering that provides subscribers with exclusive access to BONUS weekly episodes. Every week, we'll be dropping content so juicy, we've had to put it behind a paywall. A monthly Outspoken Plus subscription costs $5.99 a month, or save with our annual package, for just $49.99 a year*. There are three ways you can become an Outspoken Plus subscriber. Apple users can subscribe via Apple Podcasts here: apple.co/outspoken, while Android users can subscribe via Spotify here: https://podcasters.spotify.com/pod/show/outspoken-plus/subscribe or Patreon here: https://www.patreon.com/outspoken_plus. * An annual subscription is only available on Apple Podcasts. Follow Outspoken Follow Outspoken on Instagram and TikTok, plus join in on the conversation in our Facebook Community. Podcast hosted by Amy Taeuber, Kate Taeuber and Sophie Taeuber. See omnystudio.com/listener for privacy information.

In This Episode, You Will Learn: Eastern vs. Western Medicine The Importance of Lysine and The Role of Guinea Hen Weed and Sericea The Difference Between Fasting and Detoxing The Problem with Hospital Food for Cancer Patients Critique of Cancer Treatment in Hospitals How to Naturally Boost Your Testosterone: Black cumin Bee pollen  Red onions  Garlic  Cloves Alfalfa sprouts Ashwagandha Onion Tea Recipe for Stress: Boil in a pot for 15-20 min: One Red Onion Cut Three Cloves of Garlic Cut Ginger Remove from heat and pour into cup Add 1 TBSP Honey Add 1 TBSP of Cayenne   Resources + Links:   Shoot us an email at info@docjacque.com Or call the office 412-828-6000   Follow Doc Jacque on Instagram | @doc_jacque Subscribe to our YouTube Channel | Doc Jacque    Schedule a Full Immersion New Patient Consultation with Doc Jacque Schedule your 15 Minute FREE Consultation   Check out the Supplement Shop   Find more resources on our website | https://www.docjacque.com/  

This episode is really about the last month or so and my battle with serious illness.Influenza APneumonia Sepsis blood infectionI read from Lovecraft story Herbest West reanimator.I know it is not a standard episode but what the hell…I survived.

Episode 12: Love British Food.  Rachel and Charlie speak to Alexia Robinson, Director of Love British Food. https://www.lovebritishfood.co.uk/. Love British Food is a grassroots organisation which promotes British food and also forges links between suppliers and the public sector to improve access to nutritious local food for everyone. In the episode we focus on the work that Alexia has been doing with NHS hospitals, trying to improve food for patients. 1:15 Introduction 3:14 Introducing Alexia Robinson, Love British Food and British Food Fortnight 10:00 Working with the NHS, how it started. 12:30 Cost Vs benefit approach of the NHS. Is good food worth it? 16:35 Dairy in NHS hospitals, developing links with local producers 20:45 Meal budgets for hospital patients 24:30 The importance of good food when unwell 27:15 Feeding hospital staff, The Hospital Food review 31:15 Dairy exports to USA. 33:30 The benefits of supplying the public sector and changes post Brexit 36:30 Love British Food in schools 44.15 Summary and close

In This Episode, You Will Learn: Eastern vs. Western Medicine The Importance of Lysine and The Role of Guinea Hen Weed and Sericea The Difference Between Fasting and Detoxing The Problem with Hospital Food for Cancer Patients and Critique of Cancer Treatment in Hospitals Resources + Links:   Shoot us an email at info@docjacque.com Or call the office 412-828-6000   Follow Doc Jacque on Instagram | @doc_jacque Subscribe to our YouTube Channel | Doc Jacque    Schedule a Full Immersion New Patient Consultation with Doc Jacque Schedule your 15 Minute FREE Consultation   Check out the Supplement Shop   Find more resources on our website | https://www.docjacque.com/  

TIME STAMPS: 01:40 Carnivore Testimonial of the Week: Toby, from Scotland, increasing confidence and killing auto-immune diseases. 05:25 The TRUTH about SATURATED FATS and LDL. 07:45 “GOOD FATS” and “BAD FATS.” 12:02 CARDIOVASCULAR CULPRIT #1: PROCESSED SEED OILS. 18:04 CARDIOVASCULAR CULPRIT #2: PROCESSED SUGARS. 21:01 The TRAGIC REALITY of HOSPITAL FOOD!!! 26:06 Chocolate PB Cup Keto Brick, Yogurt, & Strawberries - YUM! 28:07 PRE-WORKOUT SUGAR CRAVINGS? How to avoid this. 33:33 How to tell if you're eating TOO MUCH DIETARY FAT (you're probably not). 35:07 CARDIOVASCULAR KILLER #3: REFINED SODIUM. 39:02 Pre-workout and post-workout macronutrient recommendations for CUTTING. 46:38 Advice on preparing for a COLONOSCOPY (a COLONOSCOPY is “A procedure that lets your health care provider check the inside of your entire colon”). 49:49 Using the CARNIVORE DIET to DETOX from HEAVY METALS. 54:38 Why people typically STAY ON THE LION DIET even after the 30-day challenge is done! 30-minute consultation with Coach Colt: https://calendly.com/ssyl/1-on-1-consultation-30-min SUPERSET Coaching membership inquiries: https://calendly.com/ssyl/meet-greet Mark Ennis Consultations & Coaching Inquiries: https://instagram.com/fitnessbeyondtime01?igshid=YmMyMTA2M2Y= Shop Natural Sea Salts: https://supersetyourlife.com/collections/sea-salts 

We think it's ok to be crazy. Join the club!

Hospitals have been historically bad about accommodating the gluten free diet safely. Now, the Mayo Clinic in Rochester, MN is opening a gluten free kitchen for staff and visitors, followed by an inpatient gluten free menu late July. The culinary staff at the gluten free kitchen will prepare and package individual meals for delivery to the hospitals for delivery to the patient by trained patient dining associates.Here's hoping other hospitals follow suit!--------------------------------------------------------------------------------LINKS:Baltimore Gluten Free - (Facebook) (Instagram)Gluten Free College 101 - (Facebook) (Instagram)BIO:Andrea is a Health Educator, Mother, Celiac Advocate, and co-leader of the groups for gluten free kids and adults. She is passionate about nutrition and food as a vehicle for health. Her own personal diagnosis of a thyroid autoimmune disease and her youngest child being diagnosed with Celiac Disease led Andrea to create a support resources for others.THE GLUTEN FREE COLLEGE 101 ONLINE SPRING COURSE LAUNCHES FEBRUARY 5, 2024.REGISTER HERERESOURCES:Must Ask Questions for Colleges Hosted on Acast. See acast.com/privacy for more information.

Dumb Ass News - Comedian Alyssa Goggi was in studio to talk about a nurse surviving a spork attack by a patient. (0:00) AJ called in live from his hospital recovery bed, to talk about the food he's been eating (or drinking) since his hernia surgery yesterday. (3:51) Live Nation's Jimmy Koplik doesn't believe a Sound on Sound music festival will be a reality next year, and took calls from the Tribe about Nirvana, Metallica and the April 2024 eclipse. (15:34) Airplane expert Dick Knapinski was on to talk about the off-duty pilot that nearly took down an Alaska Airlines flight, and has since been charged with over 80 counts of attempted murder. (37:35)

A school district in Gwinnett County, Georgia, is pioneering an AI-driven curriculum, integrating artificial intelligence into all subjects from social studies to art. CBS News' Christina Ruffini looks at how teachers and students are embracing the technology in the classroom – and how teachers are addressing skepticism.Michelin star chef Bruno Tison is helping reimagine hospital food in New York State's largest hospital system, Northwell Health. CBS News' Nancy Chen visits Lenox Hill Hospital in New York City to see how he is doing that.For our "Changing the Game" series, we are highlighting "Trade Street Jam Co." founder and CEO Ashley Rouse. Rouse discusses the inspiration behind her uniquely flavored jam company and her advice to other women starting their own brands.We're honoring the life of Bob Barker. The longtime host of "The Price is Right" here on CBS died Saturday at 99-years-old. Bob Barker was charming, he was approachable to the thousands of contestants who appeared on the show and he was famous for his love of animals.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Good morning krub

Postpartum care is a critical component of maternal health, and it is essential that new mothers receive the care they need to fully recover and thrive. In many other countries, postpartum care is seen as a top priority, with mothers receiving nourishing meals, massages, and emotional support from postpartum doulas or family members during this important time. Unfortunately, the U.S. has lagged behind in providing comprehensive postpartum care for women, and it's time for our nation to prioritize this crucial aspect of maternal health and ensure that new mothers receive the care and support they need to heal and bond with their baby. In today's episode we have some amazing lessons for you to learn from Shelley Rahim. Shelley is a certified doula and passionate advocate on Instagram (and soon to be YouTube) discussing HOW to take care of a mom after birth. It's convicting to hear her speak on how were' missing an important opportunity in this window of time, and how we're completely dropping the ball when it comes to supporting moms. Listen in to learn all her postpartum wisdom, how to get your hands on a free meal plan in her EBOOK, and her mission to help educate and empower people to support women properly after birth.   **Stay informed by SUBSCRIBING to the 'Know Better | Do Better' Newsletter.  Receive exclusive guest notifications and special content available only to our subscribers. Don't miss out, SUBSCRIBE NOW!  Connect with Autumn on Instagram Facebook TikTok Discover the 'Know Better | Do Better' Storefront on Amazon!  

Hospital food has a reputation for being bland and inedible — something that's no longer true at Northwell's 21 hospitals. Over the last seven years, our guests — Sven Gierlinger and Chef Bruno Tison — have transformed hospital meals by ditching frozen food and sugary drinks for fresh meats, fruits and vegetables. They've ensured that hospital kitchens prioritize fresh ingredients and cater to the patient population, and now chefs are able to deliver meals that look, smell and taste better — and the food is much healthier, as well.   On this episode, Gierlinger and Tison explain how: They transformed hospital food from "inedible" to gourmet A higher caliber of cuisine can help patients They are helping other hospitals and health systems adopt this model Meet the experts Bruno Tison is the vice president of food services and corporate executive chef. Previously he spent 14 years as executive chef for the Plaza Hotel in New York City. Tison earned Michelin star recognition for three consecutive years as the executive chef at the Fairmont Sonoma Mission Inn and Spa in California. Sven Gierlinger is Northwell's Chief Experience Officer. He started his career in the luxury hotel business, holding a series of leadership positions with the Ritz-Carlton Hotel Company.   

A caller tells me how their stay at a mental health hospital went including reviews of the food there.Then I hear from a caller struggling to redeem himself after a series of poor relationships, a person wanting to play tic-tac-toe, and a caller alone at home while his fiancé is at her bachelorette party. I am on tour right now and the shows have been really fun. You should come. Tickets to Therapy Gecko Live are on sale now in 40+ cities around the US, Europe, Australia, and Canada. Get them here before they sell out: https://therapygeckotour.com/We are the 3rd planet from the sun. I am a gecko.More gecko stuff here: https://linktr.ee/lyleforever

If you're going to attempt a tense thriller  in Doctor Who, sometimes the horror can get really intense, such as in The Waters of Mars. And sometimes it can go 100% in the other direction and serve up an unexpected monster in the form of a baby-faced cartoon character, such as here, in The Tsuranga Conundrum. Is one approach superior to the other? We're here to say, definitively, yes. Yep, the Pting's bad — there's no way around it — but as long as we have Brett Goldstein's eyebrows to lose ourselves in, we should be fine. Commentary for The Tsuranga Conundrum begins at 27:13. Rate and review Pull To Open on ⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠! Join the conversation on ⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠! Follow us on: TikTok! ⁠⁠⁠⁠⁠@pulltoopen⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠@pulltoopen63⁠⁠⁠⁠⁠ Twitter: ⁠⁠⁠⁠⁠@pulltoopen63⁠⁠⁠⁠⁠ YouTube: ⁠⁠⁠⁠⁠youtube.com/pulltoopen⁠⁠⁠⁠⁠ Play ⁠⁠⁠⁠⁠⁠Pull To Open Bingo⁠⁠⁠⁠⁠⁠! Story Essentials Series 11, Episode 5 Story number: 283, per the The Pull To Open Codex Writer: Chris Chibnall Director: Jennifer Perrott Showrunner: Chris Chibnall Aired 4 November 2018 Pull To Open: The Tsuranga Conundrum Season 4 Episode 17 Hosts: ⁠Pete Pachal⁠ and ⁠Chris Taylor⁠ Music: Martin West/⁠⁠⁠⁠⁠Thinking Fish⁠

This is Josh's first episode as a dad! They cover the importance of eating your veggies and other food revelations. Josh unloads on Elon Musk and calls him out on his shenanigans. After an extensive music shout out, they discuss the baby delivery and the hospital food that was available. The episode closes with a discussion of shows Josh wants his kid to watch and a new creative endeavor. Huge congratulations to Josh and Nikki!!

Hospital food has long had a bad reputation, but after several high profile campaigns, are things finally starting to improve? In England, new regulations are being implemented which are hoped to transform the meals being served, reduce waste, and make sure staff have access to good food 24/7. 60% of hospitals are already said to be complying - will the rest be able to catch up? But with many hospitals now functioning without real kitchens - can frozen or chilled meals that are simply re-heated in hospital be a part of that? Apetito, one of the biggest caterers, believes they can be, and invited Sheila Dillon to see how they prepare tasty and nutritious food in bulk. While in Cambridge, Sheila meets those working on a brand new Children's Hospital and hears how they want good food to be central to the hospital's philosophy. It plans to give patients and their families access to more dining spaces to avoid children eating meals in bed (when possible), and it plans to have it's own kitchens cooking food from scratch. Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Hospital Food Is Amazing & Kat's Naked Vegas Secret

Toby's secret for a cheap meal, Chelsey's £11 fish and chips and Nick is just toasty.

s2e02 "The Mystery Duelist (part 2)" Season 2 continues its strong start with the resolution of the possessed Bandit Keith duel. Tune in for a very powerful entrance from Bakura, yet another debate about what various Millennium Items can actually do, and the return of Fire Peril. Plus, we talked about all the fun stuff we got to do while spending time together In Person (!). SHOW NOTES: - For visual aid, here is a photograph of the very strange shirt I found at Goodwill - The artist whose work we went to a museum exhibition of is Piotr Szyhalski, and you can see his website here to look at some of the posters we saw.

On this Thursday Buckeye Talk, Doug Lesmerises is sorry the rants took so long this week, but they're finally here. Topics covered include, in order: What's affecting the national view of Ohio State? Josh Fryar ready to help Up-tempo offense A lack of Heisman interest Hospital food Football in context A Block O moment Angering Iowa C.J. Stroud picking a challenge The wrong shade of scarlet College hoops interest in November Reacting to big plays James Franklin and Chris Holtmann Ohio State's injuries Thanks as always for listening to Buckeye Talk. Disclamer: If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/LA/MI/NJ/PA/TN/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/KS/NH), 888-789-7777/visit http://ccpg.org (CT), 1-800-BETS OFF (IA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), or 1-888-532-3500 (VA). 21+ (18+ NH/WY). Physically present in AZ/CO/CT/IL/IN/IA/KS/LA(select parishes)/MI/NH/NJ/ NY/OR/PA/TN/VA/WV/WY only. $200 in Free bets: New customers only. Min. $5 deposit. Min $5 bet. $200 issued as eight (8) $25 free bets. Bet must win. Ends 11/20/23 @ 11:59pm ET. Stepped Up SGP: 1 Token issued per eligible game. Opt in req. Min $1 bet. Max bet limits apply. Min. 3-leg. Each leg min. -300 odds, total bet +100 odds or longer. 10+ leg req. for 100% boost. Ends 1/8/23 @ 8pm ET. See eligibility & terms at sportsbook.draftkings.com/footballterms. Learn more about your ad choices. Visit megaphone.fm/adchoices

Five days after Ryan Seaman graduated from high school, he hit the road. His gig: drumming for The Eyeliners on Warped Tour 2002. This was just the beginning for Ryan. He'd go on to play in Fairview, Falling In Reverse, I Am Ghost, and I Don't Know How By They Found Me. That last band played Ellen and Jimmy Kimmel. But before any of this, Ryan was a ska-punk kid going to as many shows in Salt Lake City, Utah as he possibly could. On today's episode, we chat with Ryan about his SLC ska-punk scene years. He tells us how transformative Green Day's Dookie was for him, discovering The Stereo in 1999, road managing The Aquabats in 2019, and how a Link 80 show at Area 51 was one of the greatest shows he saw in his life. We also talk about the movie SLC Punk, The Used, and Adam tells us about the time he saw Mr. Bungle in Utah. We also discuss Utah ska bands, including Insatiable, Sturgeon General, My Man Friday, Stretch Armstrong, Hospital Food and The Knockouts.  Support the show

We talk with executive chef, Bryce Orblom, and sous chef, Erica Goncalves, about the inner workings of our five-star nutrition services team at Craig. What's the most popular entrée at Craig? How many meals are served every day? How are the recipes created? What does it take to plan a Halloween menu…or any holiday menu? We serve up all that and more!------------------Craig Hospital in Denver, Colorado, is a world-renowned rehabilitation hospital that specializes exclusively in the neurorehabilitation and research of patients with spinal cord injury (SCI) and brain injury (BI). Craig is a not-for-profit, free-standing, national center of excellence that has treated more than 34,500 patients with SCI and BI since 1956. https://craighospital.org------------------Download transcriptions at https://craighospital.org/onlyatcraigpodcast------------------Disclaimer: The content in this podcast is intended for general informational purposes only and is not a substitute for professional medical advice or treatment for specific medical conditions. No professional relationship is implied or otherwise established by reading this document. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Craig Hospital is not affiliated with resources that may be referenced in this podcast. Craig Hospital assumes no liability for any third-party material or for any action or inaction taken as a result of any content or any suggestions made in this podcast and should not be relied upon without independent investigation. The information on this page is a public service provided by Craig Hospital and in no way represents a recommendation or endorsement by Craig Hospital. Any use of this content by a corporation or other revenue-seeking or -generating organization is prohibited unless first approved by Craig Hospital.

Just how bad is hospital food? What do hospitals have to say for themselves for feeding people meals that appear to be designed to inspire repeat business? By Dr Michael Greger at NutritionFacts.org. Original post: https://nutritionfacts.org/video/just-how-bad-is-hospital-food/     Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. In 2017, Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award and became a diplomat of the American Board of Lifestyle Medicine.   He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop      Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #Plantbasednutrition #veganpodcast #plantbasedpodcast #plantbasedbriefing #drgreger #nutritionfacts #wfpb #wholefoodplantbased #meat #dairy #eggs #hospitalfood #sodium #soda #nutrition #nutritionguidelines #goodnutrition #healthydiet #hospitals #doctors  

The quality of hospital food around the country remains a very mixed picture, despite various initiatives over the last decades. But now there is real optimism around a major Independent Review of NHS Hospital Food in England, published in 2020. Sheila Dillon looks at the barriers that have been holding back progress, and talks to Prue Leith, an Independent Advisor for the review, about the latest on progress with carrying through its recommendations. Sheila meets catering teams at the Northern General Hospital in Sheffield, and the Royal Blackburn Teaching hospital, both part of a group of pioneering ‘exemplar' NHS Trusts that are doing things differently with hospital meals, to find out how they're building a model that others can follow. Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

Jules and Erica discuss a pressing issue faced by those with celiac disease today - can I eat safely in a hospital? What if my loved one is hospitalized - will I have safe food while I'm there watching over my loved one? Do I have to bring my own food to the emergency room with me, or to the delivery room when I'm ready to have my baby? In this special episode, we'll share our experiences, and experiences received from our readers, and discuss how we can make hospitals a safer place for those with medically-necessary diets. Also, how can we get dietitians more involved in menu planning, patient care, and preventative care with nutrition. Where's the disconnect between incredible dietitians and hospital administration and patients? As always we'd love to hear your stories and feedback. Contact us at support@GFJules.com! Contact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Our baby was born, Marley Rae Counterman has entered the lawn care group chat. I dive into a little about how we bill our customers, when we charge and what software we use to do it. Thanks for listening!Business Inquiries: Email us at lawncaretogether@gmail.comSUPPORT US ON BUY ME A COFFEEAll support goes towards equipment to make it sound better and come out regularly!Follow us on Instagram @lawncaretogetherFollow us on Instagram @bladesllcFollow us on Facebook @bladesllc.LawnServicesSubscribe to our YouTube Channel!

Summer Concerts In Open Venues, KVJ Only Fans and Hospital Food

Memorial Hospital in Carthage is working hard to change the perception some people have regarding Hospital Food. Brad Culpepper, Director of Food and Nutrition Services at Memorial Hospital, spoke to MacombNewsNow this week about the effort his department is making to improve the food served for both patients and employees of Memorial Hospital. Improvements include a new restaurant style menu, new ideas from Memorial Hospital's Chef Jake, including a new teaching kitchen where Chef Jake can teach patients and Hospital employees about cooking. We talked with Brad Culpepper on Tuesday on MacombNewsNow.com.

It's Prue Week on Getting Curious! On the Great British Baking Show (aka the Great British Bake Off), it's clear that Prue Leith has excellent taste. But what's Prue up to when she's not judging crème pat, frangipane, and the occasional soggy bottom? This week, Prue and Jonathan dish on how Prue developed her palette, their shared love of gardening, and what's on their creative plates this year.  Dame Prue Leith, DBE, DL is a businesswoman, journalist, novelist, cookery writer and broadcaster. Her restaurant, Leith's, had a Michelin Star, she is a past winner of the Veuve Clicquot Businesswoman of the Year and has been a Director on many boards, including British Rail and Belmond Ltd. She chaired The School Food Trust tasked with improving school meals and an education company turning round failing schools. She was the instigator of the Fourth Plinth contemporary sculpture project in Trafalgar square and is currently a judge on the Great British Baking Show, and Advisor to the government's Review of Hospital Food. She likes salmon fishing, gardening and home life. You can follow Prue on Instagram @DamePrueLeith, on Twitter @PrueLeith, and at PrueLeith.com. Find out what today's guest and former guests are up to by following us on Instagram and Twitter @CuriousWithJVN. Transcripts for each episode are available at JonathanVanNess.com. Love listening to Getting Curious? Now, you can also watch Getting Curious—on Netflix! Head to netflix.com/gettingcurious to dive in. Check out Getting Curious merch at PodSwag.com.Listen to more music from Quiñ by heading over to TheQuinCat.com.Jonathan is on Instagram and Twitter @JVN and @Jonathan.Vanness on Facebook.

Jack Moody is joined by a long-time friend, James Diesel. You may remember James as the neighbor from apartment 3B.During this episode, we discuss:- The battle James has and is going through with Crohn's Disease.- The first hangover James has collected in over four years.- The genius of Larry David and his show "Curb Your Enthusiasm."- The prison release of Bill Cosby and what it means for MeToo. - The apparent legalization of prostitution in New York. - Jeff Bezos and his infatuation with building phallic rockets.Check our other links: direct.me/theneighborsupstairsEmail us: tneighborsu@gmail.comSupport the show

The pandemic has shaken up so many small business sectors, and the food service industry has definitely taken a big hit. In a year of so many restaurants closing, we're excited to talk with Sarah Frimpong of Wellfound Foods. Frim and her team are bringing "Smart Fridges" full of healthy fresh foods to campuses, airports, hospitals, and more. How do you keep a vending machine stocked with high quality, delicious, fresh foods? Listen now to learn all about Wellfound Foods!

Kellie who is currently in hospital due to her long condition and thinks the food is inedible. Other callers rang to say that the food they had eaten was also terrible. We also returned to the menopause with stories from more women about the toll it has taken on their lives and their body.

What do hospitals have to say for themselves for feeding people meals that appear to be designed to inspire repeat business?

Luis J Gomez and Jeniece E. Gomez discuss the 13th episode of Seinfeld titled "The Heart Attack" and cover topics including how Bobby Hutch set them up for a letdown this episode, why bing in the hospital is better than visiting someone in the hospital, Luis being furious at Jeni for eating his keto cookies and so much more!(Air Date: April, 5th 2021)You can watch Gomez Watches Seinfeld LIVE for FREE every Monday at 10:00 pm ET at GaSDigitalNetwork.com/LIVEOnce you're there you can sign up at GaSDigitalNetwork.com with promo code: GWS for a 14-day FREE trial with access to every Gomez Watches Seinfeld show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Luis J. GomezTwitter: https://twitter.com/luisjgomez​​Instagram: https://instagram.com/gomezcomedy​​YouTube: https://www.youtube.com/c/LuisJGomezC​​...Twitch: https://www.twitch.tv/prrattlesnake​​GaS Digital NetworkTwitter: https://twitter.com/gasdigital​​Instagram: https://www.instagram.com/gasdigital/​​See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michelin Chef, Joyce Timmins was hired as the Executive Chef in The Rotunda where she achieved the impossible by making hospital food that was fresh, nutritious and actually appealing! She chats to Dave about the advantages of providing wholesome food to patients!

The Mater Hospital in Brisbane may soon have the world's best hospital food. The hospital has hired acclaimed chef Luke Mangan to overhaul their food offerings, and balsamic poached berries with lemon marscapone are on the menu! See omnystudio.com/listener for privacy information.

A lot of time time we equate or ability to suffer through adverse weather to our dedication level. There are times when you need to stop and consider the risk to reward of heading out training. Don't ride in the ice! Get your free Virtual Summit Ticket www.roadmansummit.com/free Support this podcast: www.patreon.com/anthony_walsh All the bits & bobs I recommend are here www.roadmanresources.com --- Send in a voice message: https://anchor.fm/roadman-cycling-podcast/message

A lot of time time we equate or ability to suffer through adverse weather to our dedication level. There are times when you need to stop and consider the risk to reward of heading out training. Don't ride in the ice! Get your free Virtual Summit Ticket www.roadmansummit.com/free Support this podcast: www.patreon.com/anthony_walsh All the bits & bobs I recommend are here 

Almost ten years ago, chef Joshna Maharaj walked into a hospital kitchen and was horrified by what she saw. Since then she’s been leading a movement to change what patients eat. But it’s not easy to make large cash-strapped public institutions up their food game, nor to win over cooks whose culinary skills have been reduced to opening packets. Joshna tells Emily Thomas the story behind her new book Take Back the Tray - Revolutionising Food in Hospitals, Schools and Other Institutions. (Picture: Joshna Maharaj. Credit: Joshna Maharaj/BBC) If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk

Bad restaurant experiences and top 5 fast food joints.

High Degree Researchers Drinking coffee. This small show is designed for academics to put their research interests in the spotlight. Please sit, learn, and enjoy a cuppa while we do to. Jorja Collins (Churchill Fellow) is interested in Sustainable Hospital Foodservices. Jorja focusses her work around each area of the hospital food supply chain and how it impacts the planet. Jorja’s aim is to change the food system for the better. Her order – Peppermint Tea. Enjoy.

Hospitals have been historically bad about accommodating the gluten free diet safely. Now, the Mayo Clinic in Rochester, MN is opening a gluten free kitchen for staff and visitors, followed by an inpatient gluten free menu late July. The culinary staff at the gluten free kitchen will prepare and package individual meals for delivery to the hospitals for delivery to the patient by trained patient dining associates. Here's hoping other hospitals follow suit! See acast.com/privacy for privacy and opt-out information.

Chef Arran Stark, Director of Food Service at Jefferson Healthcare talks method cooking, local eating and recipes like quinoa-crusted ling cod and citrus slaw to eat in season, like how many ways kale can be used over a winter growing season. Incredibly, this is how he feeds patients (both in-patient in the hospital as well as employees and out-patient visitors to the Hospital Café) at the critical access hospital in Port Townsend, Washington. Sitting around a campfire with his farming buddies, he hatched a plan to bring more local business to the labor-intensive process of organic small-scale farming and the need to offer fresh, healthy and tasty meals to nourish people as they heal. And he’s doing it! Part of the hospital budget goes to maintaining their on-site herb garden and they feed upwards of 300 people lunch daily. Part of the hospital budget goes to 4 local farms as vouchers in the slow winter times to plan for spring, summer and fall produce. This is really happening and if it can happen in Port Townsend, it can happen in your community too. Listen in to this brilliant Chef discuss bringing the sensual and artistic experience of cooking to the traditionally sad state of hospital food.

Rod Fencham from the Queensland Herbarium talks about the myrtle rust disease which has virtually wiped out the population of native guava trees along the east coast of Australia; Jorja Collins from Monash University and Eastern Health talks about the opportunities to improve the nutrition and environmental footprint of hospital food; and Dr Jennifer Sanger from The Tree Projects talks about her team’s research which found that previously logged forests burn more severely than old-growth forests. Also discussed is the discovery of a new species of bacteria that produce antibiotics; observing stellar parallax from the New Horizons spacecraft, ensuring medical studies include female participants, and the correlation between the time that birds spend raising their young and their problem solving abilities. With presenters Dr. Shane, Dr. Euan, Dr. Jen, and Chris KP.Program page: Einstein-A-Go-GoFacebook page: Einstein-A-Go-GoTwitter: Einstein-A-Go-GoAnd live every Sunday at 11:00a.m AEST on RRR 102.7mHz FM.

On this special edition of One On One With, Food Management’s podcast, I speak with Aatul Jain, executive chef at Saint Peter’s University Hospital in New Brunswick, N.J. Jain is also on the board of the Association of Healthcare Foodservice (AHF), many of whose members are confronting the coronavirus crisis head-on. I spoke with Jain the day after St. Patrick’s Day, and he says that because he and his team prepared, they are in good shape. But he knows that there’s a rough road ahead for many operators in hospitals as the virus continues to spread. We spoke about how food and nutrition departments will continue to serve their No. 1 customers—their patients—and how they are ensuring the health and safety of employees, including their mental well-being during what can only be described as high stress. We also hit on ways operators are changing service during coronavirus, the supply chain and a host of other topics related to healthcare foodservice in the times of coronavirus.

Special episode.. not like Arnold in the bike shop special.. but special. Recorded the night after Laura got out of the hospital. I have spent way too much time in hospitals and this is like a therapy session. I try to be funny but I am full of emotion on this one. Enjoy!

Hospital food has long been the worst of the captive audience cuisines, outpacing even airplane food in its terribleness. But it wasn't always this way. Preparing nourishing food for the sick was once a domestic art and an essential part of caring for the ill. We’ve fallen a long way, but now one hospital is making good food part of the treatment plan.  We talked to Eater New York Senior Critic Robert Sietsema about his recent hospital food experience, and Chef Michael Vetro from St. Jude Children’s Hospital about how he’s bringing home to the hospital by recreating family recipes for sick kids. Then, we get into the biggest stories of the week, from a new foie gras ban, to the New York Times’ brutal takedown of a legendary Brooklyn steakhouse and more. Stories: • Why is Hospital Food So Disgusting? • GrubHub’s New Strategy is to Be an Even Worse Partner to Restaurants • Is Peter Luger Still Good? • Waiting on the Cosmic Crisp Apple Featuring: Robert Sietsema (@RobertSietsema) St. Jude Children's Research Hospital (@StJude) Jaya Saxena (@JayaSax) Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater Produced by: Martha Daniel (@martha_c_daniel) More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Great British Bake Off judge Prue Leith says she will do her best to help reform hospital food in England. She's been brought in to help with a government review of meals, after six patients died due to a listeria outbreak. A 38 year-old mum from Ashford was among those who came down with the illness after she stayed at the William Harvey in May - but she managed to recover. www.kentonline.co.uk 

Dr. Brian Goldman and CHEO's Bernice Wolf talk Hospital Food with host Hugh Kruzel. Dr. Goldman is an emergency physician plus an author, and public speaker. He has a knack for making medicine understandable as well as improving patient awareness of options and opportunities. His "White Coat, Black Art" radio program appears on CBC weekly . He tackles topics that need addressing, and has his finger on the pulse for calls for change in how healthcare is delivered in Ontario and across Canada. It is my belief Dr. Goldman would push legislators, administrators, and us to imagine possibilities and to embrace best practices. Bernice Wolf is "... a registered dietitian and the Director of Food and Marketed Services at the Children’s Hospital of Eastern Ontario (CHEO) in Ottawa. She has worked in healthcare in northern Saskatchewan, community and large acute care facilities in Ontario. Bernice is an innovator in patient, family and customer satisfaction by implementing the first Room Service model in Canada... Bernice has partnered with local food producers and suppliers and is part of the hospital vegetable and herb garden planting and harvesting team."

A rather unusual episode this one !Andreas is a Michelin trained chef who for over 25 years has worked in some of the top establishments in the country, but also has taken his skills into the NHS to improve the quality of hospital food. We hear about his training, hard graft and ultimate rewards that come from his passion.More recently he has become somewhat of an expert on the emerging field of Crypto Currency. So in the second half of the episode he educates us on this new world and why he believes crypto is here to stay.

更多英语知识，请关注微信公众号: VOA英语每日一听Todd: So, Barbara, we're talking about your time in the hospital. You were in the hospital for some time. First of all, how long were you actually in the hospital?Barbara: Well, I was in two hospitals actually. At first, I was in a big hospital for three and a half weeks and I was on a drip for all of that time, and they didn't let me eat anything, and the first couple of days, they also didn't let me drink anything.Todd: Whoa!Barbara: Yeah.Todd: So you were on a drip… I'm sorry, how long?Barbara: Three and a half weeks.Todd: Whoa! No solid food for three and a half weeks.Barbara: No food for three and a half weeks.Todd: Man!Barbara: Yeah, I was dreaming about my mother's cooking, and I was dreaming about roast chicken and roast lamb and man, the smells and the tastes came back to me, but there was no food.Todd: But after like, say two weeks or something, does your body just get used to not having food?Barbara: Yeah. Yes, it does. Definitely. And I lost a lot of weight, but actually, I felt fine. Friends who came to visit me in the hospital were surprised and they were like, “Wow! Where's the rest of you?”Todd: You did lose a lot of weight. Actually, how much weight did you lose?Barbara: I lost, well, I started losing weight because I was changing my diet just before I got ill. In the last eighteen months, I've lost twenty kilos.Todd: Whoa! That's a lot.Barbara: That is, indeed, yeah.Todd: Twenty kilos… Wow! Well, you look great. You must feel great.Barbara: I feel much better. Actually, I think sick with that was probably a good thing. It made me take stock and reevaluate things and get healthy.

Our institutional food exploration moves to hospitals, another setting where huge amounts of people (who don’t necessarily have a choice in the matter) eat every day. Kiko speaks with Jeff Klova, Executive Chef at Temple University Hospital and Shelley Chamberlain, the Healthy Food in Healthcare Specialist for Philadelphia's Good Food Healthy Hospitals initiative, about sourcing more ingredients locally, serving less meat, wasting less food, and "nudges" that steer people to use food as medicine while at the hospital.

Guess Who's Coming to Dinner Series Part 1Jesus eats with the sinners and tax collectors. A look at the call and transformation of Levi the tax collector. Our purpose is to exalt God the Father as we assemble together, demonstrating His love to everyone while sharing the Gospel and growing towards maturity in Jesus Christ.https://www.eastdeltabc.comhttps://www.facebook.com/eastdeltabcEast Delta Baptist Church | Copyright 2019

In episode #44, Joanne and Krishn are catching up on recent health news including: Health Canada's decision to uphold approval of glyphosate (despite revelations of the Monsanto Papers.) How Cleveland Hospitals found delaying baths for newborns significantly increases breast feeding rates. The recent update to the Canada Food Guide. Why some hospitals are revamping hospital food and medical schools are incorporating cooking lessons into the curriculum. + More! Resources mentioned throughout show: Health Canada Upholds Decision to Keep Glyphosate Products On the Market Tipping Point Nutrition Glyphosate Post Friends of the Earth Canada - Presse Conference Details Discussing Monsanto Papers Canada Food Guide Changes Breastfeeding Rates Rise if Newborns Bath Delayed How Bringing Room Service to Hospitals Can Help Patients Heal

In this podcast, we explore customer satisfaction, hospital food, and the incredible power my childhood dog had over train whistles.

David Egerdahl is a Registered Dietitian Nutritionist, Patient Services Manager and Nutrition Coach in Colorado Springs, CO.  His main passion is men’s diet and nutrition.  David is the Dietitian you see when you want to make gains in your, health, fitness, and life.  You can find David at nutritiongains.com where he offers a blog and nutrition coaching for […] The post Nutrition Experts Podcast Episode 24 Men’s Nutrition Goals and Hospital Food By David Egerdahl appeared first on Nutrition Experts Podcast.

Some robbers just need a nap, Dolphins are desperate for a French connection, Philly has brought a new meaning to dumpster diving and so much more Follow us on Twitter Follow us on Instagram Find out more on the Pour Me Scotch Weekly website.

American Fans Discuss The Global Sport

Things are seldom what they seem. Did you know that many brand name olive oils are not really olive oil? Cheaper oils mask as expensive extra virgin olive oil. Today Pat shares a quick and simple trick that you can do at home to test your olive oil. Then - 3D hospital food? That's right - gooey blobs of who knows what are now being tested on seniors. Mealworm wafers anyone? For more health and patient safety tips - visit http://www.speakupandstayalive.comThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

A hospital is supposed to be a place of healing and a pillar of health. Yet, many are serving the foods that may have helped land the patient in the operating room. Learn about the big money contracts between hospitals and fast food restaurants that generate millions of dollars every year as “The Weight Loss Champion” Chuck Carroll sits down with Leslie Rudloff, Director of Legal Affairs at The Physicians Committee. Rudloff has obtained the contracts and has found just how much money burgers and fries can bring in to the medical facilities.   Perhaps most troubling is the fact that the unhealthy food epidemic extends into children’s hospitals where tender-aged patients are being served food proven to have a high risk of colon cancer. Susan Levin, M.S., R.D., C.S.S.D. joins the show to discuss the #HazardousHotDogs campaign. Death metal rocker and unapologetic vegan Alissa White-Gluz takes time out of her busy touring schedule to join the show! Alissa is the lead singer of Arch Enemy, who goes to great lengths to keep it plant-based while performing all over the world. You’ll hear her fascinating story of being raised vegetarian and not understanding why her friends were consuming animals when she was a young child. Alissa is also a must-follow on social media. The mix of hardcore rock pictures, animal rights messages, and cute puppies is extraordinary. Check out Alissa and Arch Enemy on tour. Follow: @PCRM / @ChuckCarrollWLC Podcast website: http://www.pcrm.org/podcast Previous episodes: https://apple.co/2DIVaQ4

Luke 5:27-32. Speaker: Brenna Hesch

WBZ's Jordan Rich chats with CEO and Founder of "Intermezzo Magazine" Roseann Tully and "Sip: For the Love of Drink" about fine quality food found at a local hospital.

A replay of today's show!Pranks, news, games, a bit about our life and...-A friend (Shmeeze) telling us we're nuts for going to eat at a hospital cafeteria. -Hook Up Or Hang Up: Charice & Mike, part 2. -Throwback Quick Mix had us blowing speakers.-Denise and how she's going to reinjure her leg today.-And more.Hit that subscribe button for a playa! :)

What would the latest plan to repeal and replace Obamacare mean for Colorado? The governor gives his take, plus shares what he's willing to sacrifice to lure Amazon's second headquarters. Then, a respected Colorado teen joins the Army and becomes an elite Army Ranger. But in his final hours before shipping to Iraq, he didn't hug his family or girlfriend. He robbed a bank. A new book explores why. And, a competition to make hospital food taste better. Finally, the second annual Supernova Outdoor Digital Animation Festival screened videos from around the world.

Mikey and Stumpy ramble in this episode about hospital food, subway and many more things. Podcast Social Media -Twitter: @lets_ramble -Instagram: @lets_ramble -Facebook: www.facebook.com/letsramble Our Personal Social Media MIKEY -Twitter: @mikeysmusings -Instagram: @mikeywenske STUMPY -Twitter: @mateitsstumpy -Instagram: @mateitsstumpy

The post SucksRadio: :Why Is Hospital Food Like Prison Grub appeared first on When It Sucks It Blows.

Carl Rubadue has spent over 40 years in the food business, so you can say he's been around the block here in Utah and around the food scene. He got his start at the Mariposa restaurant at Deer Valley resort in 1981. He's since worked for a variety of resorts and catering services, cutting his teeth in kitchens all across the Western United States.A few years ago, Carl Rubadue started his own catering service — Rubadue's Saucey Skillet. If it sounds familiar, it's probably because you've seen his food trucks around Salt Lake Valley or Park City. Saucey Skillet's food truck can be found at "Food Truck Thursdays" at the Gallivan Center, the Utah Beer Festival, or the Twilight Concert Series, and a variety of other places around the state.In addition to his catering and food truck business, Carl offers cooking lessons through Saucey Skillet Academy.On this episode of The Utah Foodie, we talk with Carl Rubadue about the growth Utah is seeing in its food scene, his time as executive chef of the University of Utah hospital, and his latest venture in food—a kitchen on wheels.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com

There is a real disconnect between the food that is supplied in hospitals and Assisting Living Homes and the health of the human body.  Most of the food is packaged filled with modifications, additives, preservatives, flavours, GM foods and much more.  The cost is around $9.00 a day per person and that includes any supplements, Listen In The post UC 88: Hospital food and how to survive it appeared first on The Wellness Couch.

Sheila Dillon investigates the government's latest plans to improve food in the NHS. The government is introducing a new incentive to encourage hospitals to invest in food. Will this succeed where other initiatives fail?Presented by Sheila Dillon and produced in Bristol by Emma Weatherill.

Is it safe to drink urine, or even sea water in a survival situation? Mark Porter examines calls to withdraw one of the most widely used anti inflammatory drugs, diclofenac, because it increases the risk of heart attacks. And what kinds of health problems can result from living with a parrot, cockatiel or a loft full of pigeons? As guidelines to improve hospital meals are introduced, how will the idea of food as medicine improve patients' experience?

(October 24, 2012) A group of speakers from various industries and studies deliver a diverse presentation on the current state of hospital food and why it is a key part of the effectiveness of a hospital.

A panel discusses the definition and service of hospital food and how hospitals can improve their food service, transforming it from an afterthought to another strategy for helping patients make a full recovery. (October 11, 2011)

--{ Hell Hath Come Down with Great Wrath, Only One Cup of Water Allowed for a Bath: "We're Well and Truly into This "New Order", Austerity and Rationing Out Cattle-Fodder, With the Big Banks Running Nations They'll Be Deciding for Children Their Occupations, Yes, The Planned Society is Up and Rising, Schemed for Centuries So it's Not Surprising, Better for Bankers to Rule than Self-Determinations, Said Mr. Rockefeller in Between Vacations, No More Caring Society, Especially for Old Who're in Hospital - Food and Drink They Withhold, It's All Down to Value, How Much You'll Produce, So You're Squeezed for Taxes Like Grapes for Juice, Give Yourself to Sustainability, All Will Be Well, As the Globalists Construct Their "Rational" Hell" © Alan Watt }-- Public Told Lies and Half-Truths and Come to Desired Conclusions - Fukushima Fallout, Radioactive Iodine in Drinking Water, Canada - Thyroid Cancer on the Rise - BASF and Genetically Modified Crops - Patients Sentenced to Death on National Health Service - World in "Great Transition" - US Defense and Strategic Guidance Report - Vaccination and Brain Inflammation - Private Centralized Banking System - EU Threatens Hungary - Potato People in Black Uniforms - Brzezinski on US and China - Goldman Sachs - NATO and IMF, Private Organizations Raised to Prominence - CFR 1974 The Hard Road to World Order - Canada Going Ahead with Kyoto Protocols - World Future Council (Self-Appointed). The Letter Y and Masonic Symbolism - Physical Alteration of the Male - Effects of Processed Foods on Generations. (See http://www.cuttingthroughthematrix.com for article links.) *Title/Poem and Dialogue Copyrighted Alan Watt - Jan. 17, 2012 (Exempting Music, Literary Quotes, and Callers' Comments)