From Kenya to Brazil, patients need tasty, nutritious food more than most so which countries do it best? We have learned to have low expectations One of the best meals of my life was the platter of food that I ate in a Taipei hospital after I gave birth to my son last year. There was tofu braised in five-spice, shiitake mushrooms, steamed cauliflower with diced carrot, and sauteed spinach with ginger. It was paired with plenty of liquid rice porridge, black sesame soup, and vegetable broth peppered with daikon.
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