At some point I recall hearing that the food served to patients in Halifax was coming out of an industrial kitchen in Toronto then shipped to Halifax by air. Say it ain't so! I have never been able to prove “that” as a fact but due to the limp, flaccid and flavourless quality of the food, it certainly seemed plausible. Why would a place supposedly dedicated to improving the physical condition of societies' ailing and injured, not place food quality well within one of the top components of improving a patient's condition?
Questions, regarding food quality, directed to the nursing staff met with shrugs and my questions were redirected to the hospital's administration for clarification. Further investigation by querying the administration led to reasons pertaining to the bottom line, but surely even bean counters would do better than being served, legumes that were boiled to within an inch of their usefulness as a form of nutrition and comfort.
Being a big proponent of local produce and a weekly supporter of the Farmer's Market, surely to god there must be an economically viable way of delivering appealing, and nutritious food to our brothers and sisters, mothers and fathers that have the unfortunate necessity of spending time in a hospital environment for even one night. Now I know that the healthcare system has many flaws and problems that require attention before the right answers can be found but let's start with a fundamental by giving our patients a reason to live, and showing them we care. Let's give them appealing, nutritious and well prepared food. —DB