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 single-handedly cooked 1,000 meals a week since the pandemic’s start—an act of love she’s content to perform with little compensation.
