Doramise Moreau toils long past midnight in her tiny kitchen every Friday – boiling lemon peels, crushing fragrant garlic and onion into a spice blend she rubs onto chicken and turkey, cooking the dried beans that accompany the yellow rice she’ll deliver to a Miami church.
She’s singlehandedly cooked 1,000 meals a week since the pandemic’s start – an act of love she’s content to perform with little compensation.
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