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Food is more than fuel. It’s a form of communication and a holder of memories, including noteworthy meals, locations, people, and conversations. Even just the aroma of a certain dish can bring feelings of excitement and nostalgia. But eating can become difficult in end-of-life care as appetites diminish, palates change, and health issues get in the way. Nevertheless, Chef Spencer Richards redefines what it means to cook for terminally ill people. At Sobell House Hospice in the UK, he doesn’t just feed patients; he gives them compassion, honor, and comfort.
