Stanford Hospital Debuts Organic Menu

Stanford Hospital & Clinics is launching a new menu for inpatients featuring organic, locally grown, sustainable ingredients. The hospital’s Farm Fresh program, developed in collaboration with celebrity chef Jesse Cool, will source as many ingredients as possible from growers and producers within a 200-mile radius of Stanford Medical Center, based on seasonal availability. Among the items featured will be vegetables from local farms, olive oil from Napa Valley, strawberries from Watsonvil

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