A chef brings more than mere sustenance to the mushers of Alaska's Iditarod
Kirsten Dixon, owner of the Winterlake Lodge, should have flown out a day earlier. Instead, she was standing around the office of Rust's Flying Service in Anchorage, Alaska, along with me, ten paying guests, and much of the food she was supposed to serve over the next three days: delicate lettuces, bright red bell peppers, organic chickens, and other fre you wouldn't expect to see in March this close to the Arctic Circle.