18

 | Community Connections | Fall 2020

Good Shepherd Health Care System | 

19

Not Your Average Hospital Food 

“There is a lot we do to ensure we 
bring our patients, staff and guests 
high quality foods that promote 
their health and wellness. We 
believe that the food we purchase 
should be raised in an ethically and 
environmentally-friendly manner,” 
stated Tate. Partnerships with local 
farms is an important component of 
Nutrition Services’ goal to provide 
quality, traceable sourcing of 
nutritious food. 

“If we get the opportunity to 
purchase from a reputable local farm 
where we can observe their raising 
or growing practices, we jump on 
the opportunity. When purchasing 
poultry, we find sources that were 
raised without the use of antibiotics 
from companies that are not 

When it comes to produce, their 
standards are no different. “We 
purchase local, organic and pesticide-
free produce whenever possible.  
For example, we get blueberries from 
K & K Blueberries in Hermiston, OR, 
when they are in season. We also 
purchase pesticide-free produce 
from 3rd GEN Farms, a local farm 
in Hermiston, OR, and have ordered 
local watermelons from Walchli 
Farms for events,” she stated.

When Rachel and her team are not 
able to order locally, they purchase 
organic produce from their vendors 
whenever feasible. “The goal is always 
to provide the most nutritional value 
for our patients and staff,” she said. 
“Some of our doctors that collaborate 
with doctors at other hospitals send 
photos of ‘today’s meal’ to really 
rub it in that our food is not only 
delicious, but high-quality  
and nutritious.” 

“Many years ago, former Nutrition 
Services Manager, Nancy Gummer, 
really transformed Good Shepherd’s 
typical “heat and serve” food system 
into a ‘scratch cooking’ operation 
using fresh and sustainably produced 
ingredients. Patients, visitors, and 
staff have since been able to choose 
from a menu including wild Alaskan 
salmon, roasted sweet potatoes, 
bison burgers, local and organic 
produce, antibiotic- and hormone-
free meats, and homemade cobblers 
for dessert. “

considered Confined Animal Feeding 
Operations (CAFO),” she shared. 
“A lot of our beef products come 
from Neiffer Ranch in Lexington, OR, 
where we are able to get 100% grass- 
fed and grass-finished beef from 
cattle raised in pasture without the 
use of antibiotics.”

“When purchasing seafood, we 
source from the West Coast and 
purchase only Monterey Bay 
Seafood Watch Best Choice or 
Good Alternative products. Utilizing 
these standards helps us ensure 
quality products while minimizing 
the ecological impact of fishing by 
avoiding species that are overfished, 
or are caught in a manner that harms 
other marine life, or the environment.” 

Culinary Expertise, Nutritious Foods and Local Sourcing

MARINATED SALMON  

(makes two servings)

2 6oz salmon fillets
3 tablespoon soy sauce 
1 tablespoon rice vinegar
2 teaspoons fresh grated ginger
1 teaspoon honey 
1/2 teaspoon sambal (siracha can be used if you don’t have sambal on hand)
1 clove garlic fresh grated 
1 tablespoon extra virgin oil

In a bowl combine soy sauce, rice vinegar, ginger, honey, sambal, garlic,  
and olive oil. 

Place salmon in mixture and allow to marinate for 2 to 4 hours. 

Using a non stick pan add 1 teaspoon of oil and at med heat add your  
salmon and cook each side about 5-6 min, or until the internal temperature 
reaches 145 degrees Fahrenheit. 

COLORFUL GINGERED KALE AND APPLE SLAW 

(makes two servings)

1lb (about one head) decorative kale
2Tbsp salt
2 Tbsp Rice Vinegar
1/4cup diced red onion
2 tsp honey

2 ½ tsp Extra Virgin Olive Oil
1 ½ tsp dark sesame oil
1 large apple
2 ½ tsp minced ginger

Separate kale leaves from central stocks. Cut central stems from leaves.  
Stack leaves and cut into very thin diagonal strips.

Combine the kale strips with salt in a large bowl, massaging salt into kale.  
Put a weight on top of the kale salt mixture. Leave 15 minutes, toss and 
replace the weight. Let stand another 15 minutes. Drain, then rinse thoroughly 
in several changes of water. Spin dry. This process is important as it 
tenderizes the kale. 

Combine rice vinegar, onion, honey, extra virgin olive oil and sesame oil, 
blending well.

Cut unpeeled apple into thin slices, then julienne strips. Toss with dressing, 
kale and ginger. Chill until serving time.

Top salad with marinated salmon and enjoy!

Good Shepherd’s Nutrition Services Department is a team of 

credentialed Dieticians, Nutrition Ambassadors, Chefs and 

various supportive roles, including a partnership with Good 

Shepherd’s Diabetes and Nutrition Education Department. What 

the team prides themselves on is their long-standing reputation 

of incredibly delicious and nutritional food. Rachel Tate is the 

department’s manager, leading the team of 25 staff members. 

“Nancy is a registered dietitian and 
a certified diabetes educator, and 
she taught health and nutrition 
classes to diabetes patients at Good 
Shepherd. She advised her students 
to read food labels and to buy 
products only with ingredients that 
were easily recognized as food. She 
always advised against processed 
foods containing additives that 
could complicate a patient’s illness. 
She retired after 22 years with Good 
Shepherd this past spring.”

Patients and staff with any 
dietary restrictions are always 
accommodated with a wide-variety 
of selections to fit their needs daily. 
“We even have a recipe book called, 
‘Shepherd’s Pie’ which is available 
for purchase on behalf of our former 
employee, Jared Bowling (Nutrition 
Services Assistant Manager and 
Chef). It is a collection of health 
recipes created and developed by  
our employees.”

The Nutrition Services Cafeteria is 
still not open to the public yet due 
to COVID-19. “Our cafeteria is open 
to patients and staff only at this 
time, but we are looking forward to 
opening our doors to the public in 
the near future.”

Colorful Gingered 

Kale and Apple 

Slaw with 

Marinated Salmon

“Everyone made an otherwise 

unpleasant procedure as 

positive as possible. Kudos to 
the doctors, nurses and other 

staff! Plus, you have  

the world’s best food for  

a hospital cafeteria.” 

–Day Surgery Patient,  

April 2020

“Every doctor and nurse  

are all caring and do an 

excellent job and have 

been very courteous and 

supportive. I am very blessed 

to have such good care. And 

we love the food there, it’s 

better than some restaurants 

in town. Our grade for Good 

Shepherd Hospital is an A+ 

Thanks to all the receptionists 

for doing a great job also.  

God bless you all.” 

–Emergency Department Patient, 

January 2020

HEALTHY FALL RECIPE

Compliments of Good Shepherd’s Nutrition Services Team