It may look and taste like a roti from any one of this city’s many Caribbean takeout joints: firm, flavourful chicken, well-spiced potatoes, a hearty wrap and throat-tickling mango chutney.
But this $7.65 lunch comes with a few surprises.
First, it’s hospital food. Second, it’s fresh, not processed. Third, the ingredients are all local. The chicken’s from a farm near Bradford, Ont. The bread was made by Norman Sue Bakery in Scarborough. As was the mango chutney. And the potatoes come from Essex Country in southwestern Ontario.
“They weren’t ripening on a truck somewhere,” says Shawn Studholme, executive chef at Sick Kids hospital, of the raw ingredients used daily in the hospital atrium’s Terrace Café kitchen. “If it was picked yesterday, I’ll probably have it today.”
How ’bout them apples?
Since last year, when it received its first $50,000 Greenbelt Foundation grant, the hospital has upped the cafeteria’s quotient of fresh, local food to a whopping 70 per cent. That’s impressive, considering other large institutions, such as Ryerson University, strive to buy 25 per cent of their food from nearby sources.