Farm to Fork: the Omnivore’s Dilemma
by Ingrid Hart
The first meal I ever ate in Yosemite National Park was lentil soup cooked on a wood burning stove by my college roommate Elida, a seasonal employee in the summer of 1983. The earthy, heart-warming concoction was divine after a full-day’s hike near Yosemite’s iconic Half-Dome. Yet we still dreamed of a time when our cash flow would allow us a full-course meal at the historic and grand Ahwahnee Hotel. Twenty-six years later, our dream came true. We shared a rock-star meal with the Ahwahnee’s Executive Chef, Percy Whatley in the hotel’s crown jewel dining hall, framed by Yosemite Falls and Glacier Point.
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