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Quality service can help to create a sense of community

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

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