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.
• 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
Robert Sietsema (@RobertSietsema)
St. Jude Children's Research Hospital (@StJude)
Jaya Saxena (@JayaSax)
Amanda Kludt (@kludt), Editor in Chief, Eater
Daniel Geneen (@danielgeneen), Producer, Eater
Martha Daniel (@martha_c_daniel)
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