So...... No news on the Food Front but it is beginning to appears Chef Walter could be a Chef without a new kitchen if he wanted to.
sSo last night Mary-Elizabeth EllieMae Sierra-Lanham was starving for some good BBQ. I hopped into the car and headed over to gather the necessary sustenance.
During my absence they gave MEEM SL an infusion of IVIG Immune globulin. Within 15 minutes she began to have breathing problems. She was alone, scared and freaked out. Yes, the nurses were there and the docs were called but she felt very "orange".
Lesson learned, she cannot be left during transfusions.... (Three today) I should not have to trek all over town to find her food. I am going to the administration offices today.
Oh, interesting article Shelley found for me.
http://online.wsj.com/article_email/SB10001424052970204642604577213390021632180-lMyQjAxMTAyMDIwMTEyNDEyWj.html?mod=wsj_share_email
1 comment:
OK so one of the hospitals did have to revamp its kitchen to produce personalized meals, but that could be a matter of changing prep tables around, not necessarily a major renovation. Wonder if chef w. is part of the eight hospital pilot study? And yes, it seems very likely that food to order vs food three times a day whether one wants it or not could be very cost effective in waste reduction. Whatever happened to the concept of special diet kitchens in hospitals? St. Al's had one fifty years ago when I worked the line in high school. Whazzup with that? It was a separate kitchen for people with special needs. Of course they tore that hospital down . . .
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