Chef Arran Stark, Director of Food Service at Jefferson Healthcare talks method cooking, local eating and recipes like quinoa-crusted ling cod and citrus slaw to eat in season, like how many ways kale can be used over a winter growing season. Incredibly, this is how he feeds patients (both in-patient in the hospital as well as employees and out-patient visitors to the Hospital Café) at the critical access hospital in Port Townsend, Washington. Sitting around a campfire with his farming buddies, he hatched a plan to bring more local business to the labor-intensive process of organic small-scale farming and the need to offer fresh, healthy and tasty meals to nourish people as they heal. And he’s doing it! Part of the hospital budget goes to maintaining their on-site herb garden and they feed upwards of 300 people lunch daily. Part of the hospital budget goes to 4 local farms as vouchers in the slow winter times to plan for spring, summer and fall produce. This is really happening and if it can happen in Port Townsend, it can happen in your community too. Listen in to this brilliant Chef discuss bringing the sensual and artistic experience of cooking to the traditionally sad state of hospital food.