September 1, 2010
The Food & Nutrition Department at Kenmore Mercy Hospital, a member of Catholic Health, is spicing up their “Go Green” efforts this summer with the establishment of a rooftop garden. The garden will produce fresh, locally and organically grown herbs and tomatoes for use in recipes for patients, visitors and staff.
“Because the hospital uses substantial quantities of food, we have made a commitment to sustainable cuisine,” said Kathy McAlpine, Food Services manager at Kenmore Mercy. “The herb garden serves as an extension of the hospital’s Go Green program.”
Kenmore Mercy is growing a variety of culinary herbs including cilantro, basil, thyme, oregano, and parsley, as well as grape tomatoes.
These staples were selected for planting by the hospital’s chefs – Sue Battaglia, Joel Hauer, Vinny Richter, Brooke Kreigbaum and Chris Rickers – who also tend the garden.
The garden is located on an outdoor patio off a second floor waiting room in the hospital’s West Building.
Kenmore Mercy Hospital Foundation donated funding to create the garden.
Masako Schillace and Sue Battaglia help plant the rooftop garden.