Now, Chef M'Bye N'jie cooks up a week's worth at a time of vegetable soup. It's quick chilled, then "rethermed" in smart carts before the soup's on.

The results? No preservatives, no artificial ingredients, lots more nutrition, and much less hassle to prepare everything from soup to grits, thanks to a newly completed $4.5 million-plus state-of-the art kitchen at Emory University Hospital. (See Food and whine.)

From the Director  /  Letters

Battling back

New picture of health

Big idea on a nanoscale

Moving forward  /  Noteworthy

On point:
Medical liability -- the crisis is now

A fine kettle of soup