The bistro salad bar at Mason General Hospital

The bistro salad bar at Mason General Hospital is dotted with local staples such as microgreens, sauerkraut and farmstead cheese.

Hospital builds legacy of local purchasing

Mason General Hospital supports the local economy, and the health of its patrons, through contracts with area vendors.

The Pacific Northwest is esteemed for its James Beard Award-winning chefs and what’s-hot-now food truck openings. But plenty of on-trend foods are eaten out of the limelight, in places like Mason General Hospital in western Washington.

John Cruse, executive chef of culinary and nutrition services, has been serving food grown or made near the rural hospital since long before local was a buzzword: In 2001, hospital patients, visitors and staff started dining on fresh past

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