Nostalgia on a plate: From a psychological perspective, those in hospice don’t request luxuries such as lobster and caviar. Rather, they yearn for nostalgia food – that is, the dishes that their mothers used to make or the food that they loved as children. These foods are like biological time machines, which release dopamine from the limbic system, creating a feeling of home and safety in a clinical environment.

The texture shift: Many patients suffer from a condition known as dysphagia or difficulty swallowing. In this context, the task of a hospice chef becomes that of presenting “pureed” or “soft”  food as if it were the normal food. Modified versions of popular dishes, such as shredded chicken cooked in thick broth rather than hard steak, enable patients to eat.

In the end, the efforts of individuals like Spencer Richards reveal the value of the kitchen in the healthcare community. In the case of a 21-year-old wanting street food, it is not only about tacos and sliders, but also about a connection to their younger self, who was able to enjoy such things without being labeled a “patient.”

Finally, what we can deduce from this experience is that what is truly essential in hospice care is not a culinary recipe or any kind of seasoning, but human dignity. It does not matter whether a patient needs an extra helping of sugar or salt, but that their last days on earth are filled with moments of pure joy through food.

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Bored Daddy

Love and Peace