Our founder came to this work the long way around. After finishing her own cancer treatment for the second time, she began cooking for friends going through chemotherapy — simple, restorative food that could be eaten on the days when nothing tasted right.
Word travelled. What started as a few pots of soup delivered around the neighborhood grew into cooking classes in hospital community rooms, then into a nonprofit teaching kitchen serving patients, survivors and caregivers.
The philosophy has never changed: healthy food should be affordable, achievable and genuinely good to eat. Every recipe here is designed to be cooked by someone who is tired, in a small kitchen, with ingredients from an ordinary grocery store.
Today the organization works alongside oncology dietitians and researchers so that the guidance on this site keeps pace with the evidence — and stays practical enough to use on a Tuesday night.