Joan Norman, of One Straw Farm in White Hall, supervises the delivery of organic produce to Mercy Hospital in Baltimore. One Straw is participating in a statewide program, "Maryland Hospitals for a Healthy Environment," that was introduced last week at Mercy. (Courtesy of University of Maryland, Baltimore)
Organic farm in White Hall supplies produce for patients
Program promotes locally grown food at Mercy, other hospitals
Pat van den Beemt
Posted 7/07/08
A organic farm in North County has teamed with several area hospitals to provide healthy food for their patients.
Joan Norman, of One Straw Farm in White Hall, made her first weekly vegetable delivery to Mercy Medical Center on July 1 under a new project called “Maryland Hospitals for a Healthy Environment.”
“Hats off to Mercy for getting this started,” said Norman, who runs One Straw with her husband, Drew. “The closer you are to your food, the better off you are.”
She plans to provide vegetables to Sinai Hospital in Baltimore, Carroll Hospital Center and Anne Arundel Medical Center as well, Norman said.
Louise Mitchell, sustainable foods coordinator for the University of Maryland School of Nursing, is in charge of the project, which calls for greater reliance on locally produced foods, reducing the health risks from the use of pesticides, hormones or antibiotics in the food chain. The Maryland Hospital Association and state Department of Agriculture support it.
The Normans grow vegetables on about 85 acres in White Hall and sell their produce at five farmers' markets.
Some 1,400 families are enrolled in their community-supported agriculture program, paying each spring for weekly shares of produce throughout the growing season.
Joan Norman, of One Straw Farm in White Hall, made her first weekly vegetable delivery to Mercy Medical Center on July 1 under a new project called “Maryland Hospitals for a Healthy Environment.”
“Hats off to Mercy for getting this started,” said Norman, who runs One Straw with her husband, Drew. “The closer you are to your food, the better off you are.”
She plans to provide vegetables to Sinai Hospital in Baltimore, Carroll Hospital Center and Anne Arundel Medical Center as well, Norman said.
Louise Mitchell, sustainable foods coordinator for the University of Maryland School of Nursing, is in charge of the project, which calls for greater reliance on locally produced foods, reducing the health risks from the use of pesticides, hormones or antibiotics in the food chain. The Maryland Hospital Association and state Department of Agriculture support it.
The Normans grow vegetables on about 85 acres in White Hall and sell their produce at five farmers' markets.
Some 1,400 families are enrolled in their community-supported agriculture program, paying each spring for weekly shares of produce throughout the growing season.
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