Feeding young adults at a camp in the Alaskan wilderness, Cindy Heilman had an epiphany about foodservice. She had quit an earlier job as a restaurant manager to follow her husband, an employee with the forest service, to the Last Frontier, where she found work as a camp cook. The 20-something campers came from all over the United States to learn about the environment, and despite the beautiful surroundings and unique experience, they were sometimes homesick. Heilman came to realize how ...
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