Michelle Grove - RDN & Director of Ginger Café at Kona Community Hospital
Born: Hamilton, Waikato, New Zealand
Lives:Kailua-Kona, Hawaiʻi Island
- Spearheading a Plant Based Nutrition program that helps patients lose weight & decrease medication use by improving their blood sugar & blood lipids.
- Running a nutrition program that incorporates locally-sourced ingredients & from-scratch cooking to improve patients’ nutrition while hospitalized while offering these items to our staff & community members as a Blue Zones Certified Restaurant.
- Leading my team safely through an international pandemic.
First Introduced to ‘ulu: 31 years old- my first year in Hawaiʻi!
By: Chef Christian from Beyond Green Partners who worked with Kona Community Hospital on developing our local, from scratch cooking program.
By way of: In a stir fry, which is now one of the offerings on our menu.
Michelle Grove of Kona Community Hospital is responsible for the food service and nutrition care functions of a 94-bed level-3 trauma center at Kona Community Hospital (KCH). KCH’s Dietary Department and Ginger Café are both Blue Zone certified. The Ginger Café is committed to supporting our local farmers and prides itself on the use of fresh and local food to nourish both the employees and patients at KCH. The Hospital partners with Hawaiʻi ‘Ulu Co-Op to further their vision of a return to sustainable food practices in Hawaiʻi.
Ginger Café's Recipe: Pineapple Glazed ʻUlu with Tofu
‘Ulu Quarters - Mature, Peeled
farm-fresh and pre-washed, chopped, steamed and frozen ʻulu quarters packed in resealable bags & ready to go when you need 'em!