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SympathyFood.com Re-launches and Offers an Edible Alternative to Grieving Family and Friends

With a new website in progress, new research, and plenty of new ideas, Sympathyfood.com reaches out to make tragedies easier by providing simple and delicious food to those in need.

 
PRLog - Jan. 5, 2011 - After 25 years in the death care business, funeral director and mayor, David Storke is still amazed with the huge amount of money spent each year on flowers as expressions of sympathy. Storke knew first hand of the senders good intentions, but was frustrated by the lack of choices available in the area of "sympathy gifts.” So, he started his company Sympathy Food in 2006 as a way of promoting the Southern custom of bringing home-cooked "comfort" food to families who have experienced a death or loss.

According to the Grief|Recovery Center’s Annual Grieving Statistics, 13 million people a year die, 2.5 million divorce, and 15.6 million go through a romantic break-up. Many people buy flowers, cards, or make food to give to grieving family and friends. Even this can be time-consuming and inconvenient for the grieving families.

Is their fridge full? Will they be home on the night the food is delivered? Should the purchaser come with to drop it off? Sympathy Food takes all of these things into consideration.

Sympathy Food has it down to three simple steps: browse the selection of quality foods, place your order online, and then they immediately contact and schedule a delivery time that is convenient to the recipient. They have the options of soups, side dishes, and desserts, as well as entire dinners.

For more information or ordering, please visit Sympathy Food’s website, www.SympathyFood.com, or contact David Storke directly by emailing davids@sympathyfood.com, or calling 804.301.8346.

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Contact Email:
***@foodlaunch.com Email Verified
Source:Food Launch (Sympathy Food)
Country:United States
Industry:Food, Society
Tags:sympathy, food, loss, death, grief, grieving, flowers, meals, Gifts, funeral, comfort, bereavement
Shortcut:prlog.org/11082290
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