Hospital Food Gets a Refresh

Eater's Digest

Vox Media Podcast Network

News, Food, Comedy, Arts, News Commentary, Improv

4.4 • 902 Ratings

🗓️ 1 November 2019

⏱️ 47 minutes

🔗️ Recording | iTunes | RSS

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Summary

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. Stories: • 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 Featuring: Robert Sietsema (@RobertSietsema) St. Jude Children's Research Hospital (@StJude) Jaya Saxena (@JayaSax) Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater Produced by: Martha Daniel (@martha_c_daniel) More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Once upon a time, Disney was a motion picture studio in a sea of Hollywood studios doing something nobody else was doing.
0:09.0	Disney's business is memory making. Disney's business is tradition.
0:15.0	But here's the thing about kingdoms.
0:17.0	They don't last forever.
0:18.0	To survive, Disney had to grow.
0:21.0	But has that tremendous growth eroded what made Disney, Disney.
0:24.3	And I don't know the world cares that this is a Disney movie anymore. I'm Joe
0:29.6	Italian. I'm hosting Land of the Giants, the Disney Telepa, from Bulcher on the Box Media Podcast Network.
0:35.0	Follow Land of the Giants wherever you listen to hear new episodes every Wednesday. From the Newsroom at Eder, I'm Amanda Clute.
0:45.0	And I'm Daniel Janine.
0:49.0	And this is Eder's Digest, a show about all things food and dining. With a little help from the biggest names in the world of food and the journalists here at
0:57.7	Eater, we try to understand what's happening right now in kitchens, restaurants, and
1:01.3	dining rooms around the world.
1:02.8	Today on the show, we are taking a look at hospital food,
1:05.4	why it's fallen so far to reconstituted broths and jello,
1:09.3	and what one hospital is doing to fix it.
1:11.4	And then later, we are going to get into the biggest stories of the week.
1:14.2	We were talking about an apple, a cosmic apple.
1:16.7	Cosmic apple, and its marketing campaign.
1:19.2	We're talking about a massive takedown of one of New York's biggest most famous restaurants and and more and more
1:26.8	and more so much more all right let's get into it.
1:39.3	So Daniel, there was a piece on Eder about a year ago that I really enjoyed and was thinking about a lot recently about why hospital food is so bad. And it was by this journalist Kate
	...

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