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Wisconsin hospital serves local food items year-round
The University of Wisconsin Hospital takes advantage of the nearby greenhouse for fresh fish, fruit and vegetables.
January 9, 2014
1 Min Read
Jan. 9—Your idea of a typical hospital meal probably doesn’t include butternut squash ravioli or a blueberry and goat cheese salad.
Chef John Williams’s seasonal menu for the University of Wisconsin Hospital, Madison, features both.
According to an AP report featuring Williams, U.S. hospitals are making efforts to bring fresh, unprocessed foods to patients and visitors.
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