A Hospital's Green Thumb

When you think of a hospital, you generally don't think of a food oasis. But if you feel like green thumbs are popping up besides thermometers and stethoscopes, rest assured you are not slipping into dementia -- you're right.

The NY Times brings news of Stony Brook University Hospital’s budding rooftop garden where diligent cafeteria staff attack their newest pantry of ingredients with just the green thumbs we were talking about. Say good-bye to J-E-L-L-O, and hello to ingredients that are truly alive, such as chard, kale, turnips, and other leafy legumes rich in antioxidants and nutrients. 

Stony Brook Hospital's rooftop garden is still in its infant phase, but in a short time, it has already raised awareness about the inextricable connection between what we eat and our physical health. 

Challenging the Reputation of Hospital Food on a Rooftop Farm from The New York Times