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Meet the Farmer

"When Chef Frank first contacted me about providing produce for the hospital, I told him that our farm was at capacity and couldn’t take on any new clients,” Bob McClendon, proprietor of McClendon’s Select, recalls. “But he was persistent and invited me to tour the hospital. What I saw at CTCA® was something very different. I saw a commitment to the patient, a comprehensive approach to treating the whole person. I decided right there we needed to be part of this healing process."

"Bob started bringing us absolutely beautiful produce,” Frank recalls. “It was pristine. The visual quality was impeccable. The freshness, the taste, the quality was absolutely incredible."

One day while looking out from the hospital’s dining room at 25 acres of farmland, the farmer and the chef together realized an incredible opportunity.

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