Soul to Table’s mantra has always been to provide quality, flavorful, melt-in-your-mouth food. Before the birth of my business, my father was diagnosed with stage-four lung cancer. I took a leave of absence from corporate America. Shortly thereafter, my employer released me, stating that I could reapply if my father passed. I moved him in immediately to care for him. Because the tastebuds and palate of cancer patients waver, and food seems to lose its appeal and flavor, my goal was to change that narrative. Blending, mixing, and creating spice combinations became my new best friend!