This time last year, I was living in New York City, working what I’d once considered to be my dream job as a food writer at a major publication. It was a pretty good existence, but after six months, the dream job started to feel like any other job. In New York City, I walked with my head down, attempting to block out the endless deluge of noise. But in Alaska, operating a full-time bakery at an off-grid wilderness lodge, there was no choice but to notice the fragility of our existence. She is the executive chef at Camp Denali, a remote wilderness lodge in Denali National Park, Alaska.