OPERATIONS
THE FOOD SERVICE TEAM AT THE WILLITS, CALIFORNIA HOSPITAL RELIES ON GOOD COMMUNICATION TO PROVIDE PATIENTS AND VISITORS WITH A VARIETY OF PLANT-FORWARD, FARM-TO-FORK MEALS. ADVENTIST HEALTH HOWARD MEMORIAL: PLANT-FORWARD, PATIENT-FORWARD
T he hen patients, visitors, and staff look out the windows of Adventist Health Howard Memorial in Willits, Califor- nia, they gaze upon a lovely garden stretched over five acres. And it provides far more than a nice view; this organic garden supplies much of the produce that hospital chefs use in their kitchens. The Commonwealth Garden was spun up specifically to grow food for the hospital, and this part- nership informs everything that Adventist Health Howard Memori- al’s foodservice team creates at its Roots Restaurant: plant-forward, seasonal, nutrient-filled, dishes that promote community health. “Food is so important both men- tally and physically, especially in a healthcare setting,” says Food Ser- vice Director (FSD) Mark Maples, who manages Roots and is a reg- istered dietitian. “Healthy food is important for your body, but you also want good food that makes you happy. We aim to provide both.” It’s this approach that attracts not only those at Adventist Health Howard Memorial, but members of the small-town community who flock to the hospital specifically to enjoy Roots’ seasonal “farm-to- fork” menu designed around the garden harvest. The Adventist community and Willits at large tend to treat Roots like they would any other local BY JULIANNE PEPITONE
hotspot, and they talk about it with pride, Maples says. “Roots makes some delicious food and at a really good price. It is a cafeteria style restaurant inside of a hospital. But don't let that keep you from trying the food… it’s the only one I go to without already be- ing at the hospital for another rea- son. Can't recommend it enough,” reads one recent Yelp review.
CLOSE TIES BETWEEN KITCHEN AND GARDEN
Roots’s menu does rival that of a commercial restaurant, featuring a daily variety of plant-forward dishes with both non-processed meat and vegetarian/vegan options: Thai tofu bowls, tomato basil soup, pumpkin muffins, beef curry with mixed veg- etables, and Tuscan chicken salad. Garden-supplied produce is also a
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FSD QUARTERLY
Q4 2024
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PHOTO COURTESY OF SHELBY WHITE
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