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SPECIAL ISSUE Health and Fitness 2014 JANUARY 17-23, 2013 >> WWW.MONTEREYCOUNTYWEEKLY.COM << LOCAL & INDEPENDENT ONSTAGE Lily Tomlin gives Carmel a good lickin’. 55 FILM Handicapping the Oscars, horserace style. 56 MC WEEKLY MOBILE www.mcweekly.com/m GENERAL EXCELLENCE WEEKLY NEWSPAPERS FIRST PLACE HEALTH &FITNESS 2013 J.R. MARTINEZ DESCRIBES THE HABITS THAT WON HIM DANCING WITH THE STARS AFTER SURVIVING WAR AND 33 SURGERIES. [19] NO ACCIDENT GAPS DIET FOR DUMMIES [21] HOSPITAL FOOD SHOWDOWN [24] STUNNING SALMON NEWS [27] HASH HOUSE HARRIERS [28] + + PRINT | WEB | MOBILE FOR MORE INFO: 831-394-5656 www.mcweekly.com/marketing PUBLISHES January 16, 2014 AD DEADLINE January 10, 2014 RESOLVE TO GET YOUR MESSAGE OUT Deliver your marketing message to 90,000+ readers The Weekly reader spends on average $165 a month on sports and fitness They’ve been called “drinkers with a running problem”—and when you build beer stops into a six-mile run, it may be an apt characterization. The Hash House Harriers are an international social club of rambunctious runners with a new chapter right here in Monterey County. It’s a semi-secretive group with bawdy nicknames, strange rituals and traditions that include jog- ging in dresses. But it also ain’t no walk in the park. Running the hash can be an ordeal, explains Seaside resident GhettoMan, who asked only to be revealed by his hashing name. (Other Monterey hashers go by names like “Poison Jelly Cock” and “Mr. Wiggly.”) The goal is to catch the “hare,” a person who has set a trail by leaving sym- bols along the path. The rest of the group scram- bles behind, sometimes falling prey to false trails and dead ends invented by the hare. Along the way there are two or more “beer checks,” typically coolers of beer, soda and water stashed in somebody’s car. The Monterey County hash, held twice a month, can attract around 20 to 30 participants, mostly military, but open to all, GhettoMan says. As the official hare-raiser for Monterey’s CAN’d Hash House Harriers, it’s GhettoMan’s job to find a volun- teer to set the trail. If nobody steps up, GhettoMan—also known as GMan— does the job, and his trails can be intense. “Sometimes poison oak happens,” he says. GhettoMan first took up hashing through the punishing jungles of Guam, where he spent time as a Marine. After slogging through rivers, fighting sword- grass and scaling waterfalls on the tiny Pacific island, he has high expecta- tions for a good trail. In Monterey, he’ll take any opportunity to lead the pack through “heinous” terrain. A perfect trail for him can take a group from the top of a ridge all the way to the beach. Those less inclined to exhausting jaunts up and down the county can opt to take the tur- key trail, an easier version of the run. After Guam, GMan kept up with the harriers, participating in hashes along the East Coast where he was later sta- tioned. The tenets of the hash, which was created by British ex-pats in Kuala Lumpur in the 1930s, have more or less remained the same through the years. As Monterey hasher Mr. Wiggly summariz- es: Work off a hangover, build up a good sweat, quench it with a beer. Newer traditions also spring up, like the one in which everyone (men and women) does the run in a red dress. “It’s great, because no matter where you go, you’re among friends,” GMan says. “Plus, there’s no shortage of beer.” To get involved e-mail [email protected] or look for the CAN’d Hash House Harrier’s group on Facebook. HEALTH &FITNESS 2013 A Six-Pack in Just Six Miles An underground running group builds in creative motivators, like beer. By Arvin Temkar T They’ve been calle They’ve been calle running problem” running problem” beer stops into a s beer stops into a s an apt characteriz an apt characteriz The Hash Hou The Hash Hou international socia international socia runners with a ne runners with a ne Monterey County. Monterey County. group with bawdy group with bawdy rituals and traditio rituals and traditio ging in dresses. Bu ging in dresses. Bu in the park. in the park. Running the ha Running the ha explains Seaside r explains Seaside r who asked only to who asked only to Secret Recipe: Hashers often use flour to create the symbols that mark the trail. One Monterey County hasher (not pictured) says he once had to convince a store owner that the powdery white substance he’d left on the sidewalk was not anthrax. NIC COURY www.montereycountyweekly.com Woman's Wellspring Are you looking for something special for 2013? “ Dr. Taylor is exceptional. She is an expert in the field of woman’s health and health care in general. She is current on the latest studies and is herself a fountain of knowledge on medicine in both eastern and western traditions. An appointment with her is not only an exam but a learning experience on issues of health and wellbeing. She runs a wonderful office, where helpfulness, calm and 831-622-1995 | 26365 Carmel Rancho Blvd. Ste F, Carmel We are accepting a limited number of participants for the coming year. For more information go to: www.womanswellspring.com the median debt of students who completed the program, and other important information, Looking for a rewarding career? Train at CCC for these in-demand careers: • Computer Specialist: Accounting • Computer Office Administration Career services available for graduates. Financial aid available for those who qualify. Business 888.453.1990 CCCeducates.com 24 MONTEREY COUNTY WEEKLY JANUARY 17-23, 2013 www.montereycountyweekly.com It’s almost embarrassing to admit how good the shrimp scampi at Salinas Valley Memorial Hospital is, considering it’s, well, hospital food. But this is flavored with garlic and lemon, sautéed in a mild wine-based sauce and garnished gener- ously with fresh parsley and scallions. The whole portion’s got 150 calories, 240 milligrams of sodium and 3 grams of fat. Executive Chef Michael Gaines ditched the usual butter base and substi- tuted non-fat milk powder, the kind of ingredient restriction he’s gotten used to. Computerized systems at Memorial Hospital and Community Hospital of the Monterey Peninsula mean each patient gets a personalized menu, depending on what the doctor ordered (low in carbs, salt or fat, for example) and what they like. “We have to come up with something that has all these restric- tions and still tastes great,” Gaines says. It’s a little bit like a reality cooking show, in which key ingredients are ruled out of bounds. For Gaines, who spent more than a decade at Pebble Beach as a banquet chef, it’s an added creative challenge. He’s currently at work on a pesto that’s free of nuts and oil. He’s loading it up with fresh herbs, including thyme and oregano, and adding a little white wine. “It’s been a little difficult adjusting,” Gaines says. “But pulling off this enchi- lada—wow. I would be happy to serve this to anyone at Pebble Beach.” And he should be. His chicken enchilada, doused in low-sodium melted cheese, is mildly smoky and satisfying. For an added kick, Franco’s salsa—named for the cook who invented the recipe—is bright and slightly sour. “Sometimes I have to put a leash on Franco because he makes it too hot,” Gaines says. “Hospital food has come a long way from Jell-O and bouillon,” SVMH spokeswoman Adrienne Laurent says. Evolving culinary sophistication is part of a more general trend: Hospitals are looking and feeling less like hospitals, with panels hiding medical equipment and furniture that looks like it was bought at Ikea. Not that they’ve stopped serving Jell-O. Comfort foods—generally Mexican entrees, hence Gaines’ new enchilada—remain on the menu. “If a kid is sick and he finally gets his appetite back and all he wants to eat is a cheese- burger, you have to balance that,” SVMH dietitian Jennifer LeDuc says. “Sometimes getting food in the patient is the issue, whether it’s healthy or not.” But some healthy ingredient substitu- tions, like leaner cuts of pork (Gaines’ chili verde now features a tender, slow- cooked loin cut instead of a fattier shoul- der) and steak (they’ve switched to a shoulder cut with no marbling) are also driven by cost. Price, not health, has been one of the major pressures driving old mainstays off menus. Beef Wellington and duck used to be dinner staples at CHOMP, but no longer. Now the choice is between dishes lighter on both the belly and the budget: chicken marinated in sesame- soy-garlic sauce or portobello mushroom with wasabi aioli over steamed veg- etables. Local hospital reps couldn’t calculate exactly what they spend per patient meal, considering variables like menu personalization and labor costs. But patient food is just about a third of hos- pital food service. Feeding family mem- bers and staff in cafeterias is also a major priority—and a classroom of healthy eating. Natividad Food Service Director Cori Thomas prints Weight Watchers points next to every cafeteria item, and she’s started making adjustments without telling anyone—baking the French fries ($1.50), offering black-bean veggie burg- ers ($3.50) and eighty-sixing the Cheetos (“I got a revolt against me for that,” she says). Eighty percent of her produce is organic, including impressively crispy lettuce from Earthbound Farm. Still, Thomas doesn’t get too Draconian. She even put up a fight to keep a candy machine after the county passed a healthy vending ordinance in 2009. But she does want to price down healthier cafeteria options. (The salad bar is $8 per pound, while frozen yogurt is just 50 cents.) That’s something CHOMP is already doing: They feature the healthiest meal of the day and sell it for $3, subsidizing with profits from pricier desserts and burgers. For Thomas, the hospital makes for an ideal learning opportunity. Many patients land there for diet-related rea- sons, like complications from Type-2 diabetes, to begin with. She hopes fam- ily members snacking in the cafeteria can help absorb lessons about nutrition, maybe realizing “weird things they’ve never heard of”—like quinoa—are actu- ally edible. At CHOMP, dietitians are still teach- ing patients the basics of food groups. They order patients recovering from surgery to eat lots of protein, since pro- teins trigger a message to stem cells to proliferate, creating new cells to heal wounds. They’ll ask patients to point to the protein on their plates, and some- times they’ll point at the carrots. “We’re teaching to the patient in the room,” Thomas says. “Maybe we can affect the whole family here.” To try the cafeteria food at any hospital, visit dur- ing operating hours 7 days a week. www.chomp.org; www.svmh.com; www.natividad.com for more. HEALTH &FITNESS 2013 Hospital Food Trays Gourmet Monterey County’s medical centers reinterpret the lesson that food is medicine. By Sara Rubin ’s al ’s al ood ood Mem Mem ell, ell, ith ith ine ine usly usly I Th 40 m 40 m fat fat tch tch I uted uted gre gre Co Co NIC COURY NIC COURY Healthy Portions: CHOMP Executive Chef Lance Chambers says the days of beef Wellington hospital meals are over. Instead he serves comforting, lean and low-salt dishes like chile colorado (below). “WE HAVE TO COME UP WITH SOMETHING THAT HAS ALL THESE RESTRICTIONS AND STILL TASTES GREAT.” www.montereycountyweekly.com JANUARY 17-23, 2013 MONTEREY COUNTY WEEKLY 25 NOTHING FLATTERS YOUR FIGURE QUITE LIKE YOUR FIGURE. Lose that stubborn muffin top to reveal your best outfit – your body. CoolSculpting®is a revolutionary body contouring treatment that precisely targets the fat you want to lose. It’s never been easier to have the body you want – naturally, safely and without surgery or downtime. CoolSculpting is FDA-cleared with undeniable results after just one treatment. model www.FatFreeze.me IN MONTEREY David Morwood, MD 375-COOL (375-2665) IN SALINAS Matthew Romans, M.D. Jeremy Silk, MD 655-LIPO (655-5476) Reclaim the real you. 201 Alvarado Street, Monterey Complimentary parking at the Portola Hotel and Spa 647-9000 • www.spaontheplaza.com SPA MEMBERSHIP SPECIALS: $100 off the initiation fee. only $2.25 a day (6 month minimum with initial membership dues of $79) Start The New Year Off Right! ’12 Voted Monterey County’s Best Spa Eight Times and Best Skin Care Three Times If you sign up in January you can receive 25% off any 50 minute spa treatment! If you purchase 6 months in advance you receive the 7th month free Limited memberships includes fitness center and classes, lockers, steam room, relaxation room, plunge pool, Jacuzzi and validated parking. Don’t Risk Your Life. Get Tested! 24 years serving the Monterey Peninsula Digital Mammograms · Bone Density Testing We Value Your Time No Waiting · Convenient Parking · 30 minutes or less Ask about lunch time or after work appointments. Most All Insurance Accepted · Affordable Payment Plans Mary Lou Catania, RN, Program Director 700 Cass Street, Monterey (831)373-8932 Accredited by American College of Radiology

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Page 1: RESOLVE TO GET YOUR MESSAGE OUTbloximages.newyork1.vip.townnews.com/montereycounty... · 2013-11-23 · The Hash House Harriers are an international social club of rambunctious

SP

EC

IAL

IS

SU

E Health andFitness 2014

JANUARY 17-23, 2013 >> WWW.MONTEREYCOUNTYWEEKLY.COM << LOCAL & INDEPENDENT

O N S T A G E Lily Tomlin gives Carmel a good lickin’. 55

F I L M Handicapping the Oscars, horserace style. 56

MC WEEKLY MOBILE www.mcweekly.com/m

2011

FIRST PLACEGENERAL EXCELLENCE2012

FIRST PLACEGENERAL EXCELLENCEWEEKLY NEWSPAPERS

FIRST PLACE

HEALTH&FITNESS2013

J.R. MARTINEZ DESCRIBES THE HABITS THAT WON HIM DANCING WITH THE STARS AFTER SURVIVING WAR AND 33 SURGERIES.[19]

NO ACCIDENT

GAPS DIET FOR DUMMIES [21]HOSPITAL FOOD SHOWDOWN [24]STUNNING SALMON NEWS [27]HASH HOUSE HARRIERS [28]

++

PRINT | WEB | MOBILE

FOR MORE INFO: 831-394-5656www.mcweekly.com/marketing

PUBLISHESJanuary 16, 2014

AD DEADLINEJanuary 10, 2014

RESOLVE TO GETYOUR MESSAGE OUT

Deliver your marketingmessage to 90,000+ readers

The Weekly reader spendson average $165 a monthon sports and fi tness

They’ve been called “drinkers with a running problem”—and when you build beer stops into a six-mile run, it may be an apt characterization.

The Hash House Harriers are an international social club of rambunctious runners with a new chapter right here in Monterey County. It’s a semi-secretive group with bawdy nicknames, strange rituals and traditions that include jog-ging in dresses. But it also ain’t no walk in the park.

Running the hash can be an ordeal, explains Seaside resident GhettoMan, who asked only to be revealed by his hashing name. (Other Monterey hashers go by names like “Poison Jelly Cock” and “Mr. Wiggly.”)

The goal is to catch the “hare,” a person who has set a trail by leaving sym-bols along the path. The rest of the group scram-bles behind, sometimes falling prey to false trails and dead ends invented by the hare.

Along the way there are two or more “beer checks,” typically coolers of beer, soda and water stashed in somebody’s car.

The Monterey County hash, held twice a month, can attract around 20 to 30 participants, mostly military, but open to all, GhettoMan says.

As the official hare-raiser for Monterey’s CAN’d Hash House Harriers, it’s GhettoMan’s job to find a volun-teer to set the trail. If nobody steps up, GhettoMan—also known as GMan— does the job, and his trails can be intense.

“Sometimes poison oak happens,” he says.

GhettoMan first took up hashing through the punishing jungles of Guam, where he spent time as a Marine. After slogging through rivers, fighting sword-grass and scaling waterfalls on the tiny Pacific island, he has high expecta-

tions for a good trail. In Monterey, he’ll take any opportunity to lead the pack through “heinous” terrain. A perfect trail for him can take a group from the top of a ridge all the way to the beach. Those less inclined to exhausting jaunts up and down the county can opt to take the tur-key trail, an easier version of the run.

After Guam, GMan kept up with the harriers, participating in hashes along the East Coast where he was later sta-tioned.

The tenets of the hash, which was created by British ex-pats in Kuala

Lumpur in the 1930s, have more or less remained the same through the years. As Monterey hasher Mr. Wiggly summariz-es: Work off a hangover, build up a good sweat, quench it with a beer. Newer traditions also spring up, like the one in which everyone (men and women) does the run in a red dress.

“It’s great, because no matter where you go, you’re among friends,” GMan says. “Plus, there’s no shortage of beer.” To get involved e-mail [email protected] or look for the CAN’d Hash House Harrier’s group on Facebook.

HEALTH&FITNESS

2013

A Six-Pack in Just Six Miles An underground running group builds in creative motivators, like beer.By Arvin Temkar

TThey’ve been called “drinkers with a

TThey’ve been called “drinkers with a running problem”—and when you build

Trunning problem”—and when you build beer stops into a six-mile run, it may be Tbeer stops into a six-mile run, it may be an apt characterization.Tan apt characterization.

The Hash House Harriers are an TThe Hash House Harriers are an international social club of rambunctious Tinternational social club of rambunctious runners with a new chapter right here in Trunners with a new chapter right here in Monterey County. It’s a semi-secretive TMonterey County. It’s a semi-secretive group with bawdy nicknames, strange Tgroup with bawdy nicknames, strange rituals and traditions that include jog-Trituals and traditions that include jog-ging in dresses. But it also ain’t no walk Tging in dresses. But it also ain’t no walk in the park.Tin the park.

Running the hash can be an ordeal, TRunning the hash can be an ordeal, explains Seaside resident GhettoMan, Texplains Seaside resident GhettoMan, who asked only to be Twho asked only to be

Secret Recipe: Hashers often use flour to create the symbols that

mark the trail. One Monterey County hasher (not pictured) says he once had to convince a store owner that the powdery white substance he’d left on the sidewalk was not anthrax.

NIC

CO

UR

Y

28 MONTEREY COUNTY WEEKLY JANUARY 17-23, 2013 www.montereycountyweekly.com

Woman's Wellspring

Are you looking for something special in your medical care for 2013?

Dr. Stephanie Taylor and a Woman’s Wellspring are offering you an opportunity to participate in a

women’s specialty consulting practice that is 100% community supported.

This allows more in depth offi ce visits and the ability to offer

healthful educational experiences:

“ Dr. Taylor is exceptional. She is an expert in the fi eld of woman’s health and health care in general. She is current on the latest studies and is herself a fountain of knowledge on medicine in both eastern and western traditions. An appointment with her is not only an exam but a learning experience on issues of health and wellbeing. She runs a wonderful offi ce, where helpfulness, calm and civility reign.”

Stephanie Taylor MD PhD831-622-1995 | 26365 Carmel Rancho Blvd. Ste F, Carmel

Dr. Taylor is board certifi ed in obstetrics and gynecology, a certifi ed menopause practitioner and member of the Holistic Medical Association.

• Mini-Medical School Classessix times a year

• Tai Chi Classes and Workshops

• Private newsletter on breaking medical news and more....

• If you wait more than 15 minutes, you get to choose from

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1/16/2013Central Coast College014-1216-MC-PsychTech-4x5Monterrey County Weekly4.889 x 5.97JW12/14

For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our web site at www.centralcoastcollege.edu/disclosures.

Looking for a rewarding career?Train at CCC for these in-demand careers:

• Computer Specialist: Accounting• Computer Office Administration

Career services available for graduates.Financial aid available for those who qualify.

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014-1216-MC-PsychTech-4x5.indd 2 12/18/12 4:59 PM2828 MONTEREY COUNTY WEEKLY MONTEREY COUNTY WEEKLY JANUARY 17-23, 2013 JANUARY 17-23, 2013

Woman's Wellspring Woman's Wellspring Woman's WellspringWellspringWellspringWellspring Woman's Wellspring Woman's WellspringWellspringWellspring Woman's Wellspring Woman's Wellspring Woman's Wellspring Woman's WellspringWellspringWellspring

Are you looking for something special Are you looking for something special in your medical care for 2013?

Dr. Stephanie Taylor and a Woman’s Wellspring are offering you an opportunity to participate in a

women’s specialty consulting practice that is 100% community supported.

This allows more in depth offi ce visits and the ability to offer visits and the ability to offer visits and the ability to offer

healthful educational experiences:healthful educational experiences:healthful educational experiences:

“ Dr. Taylor is exceptional. She is an expert in the fi eld of woman’s health and health care in general. She is current on the latest studies and is herself a fountain of knowledge on medicine in both eastern and western traditions. An appointment with her is not only an exam but a learning experience on issues of health and wellbeing. She runs a wonderful offi ce, where helpfulness, calm and civility reign.”civility reign.”civility reign.”

Stephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhD

WellspringStephanie Taylor MD PhD

WellspringStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhDStephanie Taylor MD PhD831-622-1995 | 26365 Carmel Rancho Blvd. Ste F, Carmel831-622-1995 | 26365 Carmel Rancho Blvd. Ste F, Carmel831-622-1995 | 26365 Carmel Rancho Blvd. Ste F, Carmel831-622-1995 | 26365 Carmel Rancho Blvd. Ste F, Carmel

Dr. Taylor is board certifi ed in Dr. Taylor is board certifi ed in Dr. Taylor is board certifi ed in Dr. Taylor is board certifi ed in Dr. Taylor is board certifi ed in Dr. Taylor is board certifi ed in obstetrics and gynecology, a certifi ed obstetrics and gynecology, a certifi ed obstetrics and gynecology, a certifi ed obstetrics and gynecology, a certifi ed obstetrics and gynecology, a certifi ed obstetrics and gynecology, a certifi ed obstetrics and gynecology, a certifi ed obstetrics and gynecology, a certifi ed menopause practitioner and member menopause practitioner and member menopause practitioner and member menopause practitioner and member menopause practitioner and member menopause practitioner and member of the Holistic Medical Association.of the Holistic Medical Association.of the Holistic Medical Association.of the Holistic Medical Association.of the Holistic Medical Association.of the Holistic Medical Association.of the Holistic Medical Association.

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24 MONTEREY COUNTY WEEKLY JANUARY 17-23, 2013 www.montereycountyweekly.com

It’s almost embarrassing to admit how good the shrimp scampi at Salinas Valley Memorial Hospital is, considering it’s, well, hospital food. But this is flavored with garlic and lemon, sautéed in a mild wine-based sauce and garnished gener-ously with fresh parsley and scallions.

The whole portion’s got 150 calories, 240 milligrams of sodium and 3 grams of fat. Executive Chef Michael Gaines ditched the usual butter base and substi-tuted non-fat milk powder, the kind of ingredient restriction he’s gotten used to.

Computerized systems at Memorial Hospital and Community Hospital of the Monterey Peninsula mean each patient gets a personalized menu, depending on what the doctor ordered (low in carbs, salt or fat, for example) and what they like.

“We have to come up with something that has all these restric-tions and still tastes great,” Gaines says. It’s a little bit like a reality cooking show, in which key ingredients are ruled out of bounds.

For Gaines, who spent more than a decade at Pebble Beach as a banquet chef, it’s an added creative challenge.

He’s currently at work on a pesto that’s free of nuts and oil. He’s loading it up with fresh herbs, including thyme and oregano, and adding a little white wine.

“It’s been a little difficult adjusting,” Gaines says. “But pulling off this enchi-lada—wow. I would be happy to serve this to anyone at Pebble Beach.”

And he should be. His chicken enchilada, doused in low-sodium melted cheese, is mildly smoky and satisfying. For an added kick, Franco’s salsa—named for the cook who invented the recipe—is bright and slightly sour. “Sometimes I have to put a leash on

Franco because he makes it too hot,” Gaines says.

“Hospital food has come a long way from Jell-O and bouillon,” SVMH spokeswoman Adrienne Laurent says. Evolving culinary

sophistication is part of a more general trend: Hospitals are looking and feeling less like hospitals, with panels hiding medical equipment and furniture that

looks like it was bought at Ikea.

Not that they’ve stopped serving Jell-O. Comfort foods—generally Mexican entrees, hence Gaines’ new enchilada—remain on the menu.

“If a kid is sick and he finally gets his appetite back and all he wants to eat is a cheese-burger, you have to balance that,”

SVMH dietitian Jennifer LeDuc says. “Sometimes getting food in the patient is the issue, whether it’s healthy or not.”

But some healthy ingredient substitu-tions, like leaner cuts of pork (Gaines’ chili verde now features a tender, slow-cooked loin cut instead of a fattier shoul-der) and steak (they’ve switched to a shoulder cut with no marbling) are also driven by cost.

Price, not health, has been one of the major pressures driving old mainstays off menus. Beef Wellington and duck used to be dinner staples at CHOMP, but no longer. Now the choice is between dishes lighter on both the belly and the budget: chicken marinated in sesame-soy-garlic sauce or portobello mushroom with wasabi aioli over steamed veg-etables.

Local hospital reps couldn’t calculate exactly what they spend per patient meal, considering variables like menu personalization and labor costs. But patient food is just about a third of hos-pital food service. Feeding family mem-bers and staff in cafeterias is also a major priority—and a classroom of healthy eating.

Natividad Food Service Director Cori Thomas prints Weight Watchers points next to every cafeteria item, and she’s started making adjustments without telling anyone—baking the French fries ($1.50), offering black-bean veggie burg-ers ($3.50) and eighty-sixing the Cheetos (“I got a revolt against me for that,” she says). Eighty percent of her produce is organic, including impressively crispy

lettuce from Earthbound Farm.Still, Thomas doesn’t get too

Draconian. She even put up a fight to keep a candy machine after the county passed a healthy vending

ordinance in 2009. But she does want to price down healthier cafeteria options. (The salad bar is $8 per pound, while frozen yogurt is just 50 cents.) That’s something CHOMP is already doing: They feature the healthiest meal of the day and sell it for $3, subsidizing with profits from pricier desserts and burgers.

For Thomas, the hospital makes for an ideal learning opportunity. Many patients land there for diet-related rea-sons, like complications from Type-2 diabetes, to begin with. She hopes fam-ily members snacking in the cafeteria can help absorb lessons about nutrition, maybe realizing “weird things they’ve never heard of”—like quinoa—are actu-ally edible.

At CHOMP, dietitians are still teach-ing patients the basics of food groups. They order patients recovering from surgery to eat lots of protein, since pro-teins trigger a message to stem cells to proliferate, creating new cells to heal wounds. They’ll ask patients to point to the protein on their plates, and some-times they’ll point at the carrots.

“We’re teaching to the patient in the room,” Thomas says. “Maybe we can affect the whole family here.” To try the cafeteria food at any hospital, visit dur-ing operating hours 7 days a week. www.chomp.org; www.svmh.com; www.natividad.com for more.

HEALTH&FITNESS

2013

Hospital Food Trays GourmetMonterey County’s medical centers reinterpret the lesson that food is medicine.By Sara Rubin

IIt’s almost embarrassing to admit how

IIt’s almost embarrassing to admit how good the shrimp scampi at Salinas Valley Igood the shrimp scampi at Salinas Valley Memorial Hospital is, considering it’s, IMemorial Hospital is, considering it’s, well, hospital food. But this is flavored Iwell, hospital food. But this is flavored with garlic and lemon, sautéed in a mild Iwith garlic and lemon, sautéed in a mild wine-based sauce and garnished gener-Iwine-based sauce and garnished gener-ously with fresh parsley and scallions.Iously with fresh parsley and scallions.IThe whole portion’s got 150 calories, IThe whole portion’s got 150 calories, 240 milligrams of sodium and 3 grams I240 milligrams of sodium and 3 grams of fat. Executive Chef Michael Gaines Iof fat. Executive Chef Michael Gaines ditched the usual butter base and substi-Iditched the usual butter base and substi-Ituted non-fat milk powder, the kind of Ituted non-fat milk powder, the kind of ingredient restriction he’s gotten used to. Iingredient restriction he’s gotten used to.

Computerized systems at Memorial IComputerized systems at Memorial

NIC

CO

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Y

NIC

CO

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Y

Healthy Portions: CHOMP Executive Chef Lance Chambers says the days of beef

Wellington hospital meals are over. Instead he serves comforting, lean and low-salt dishes like chile colorado (below).

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ALL THESE RESTRICTIONS AND STILL TASTES GREAT.”

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