I Left My Job to Work at an Alaskan Wilderness Lodge | Eater

"A family-owned, off-grid wilderness lodge in Denali National Park, Alaska, reached primarily by small Cessna after a landslide made the road through the park impassable, this remote operation runs a full-time bakery sustained by a greenhouse and foraged tundra ingredients. Long summer daylight—up to about 14 hours—creates a short but prolific growing season that yields rhubarb for galettes (finished with fresh whipped cream and marigold petals), wild blueberries stewed into jam for a signature PB&J, and scones sweetened with lavender-infused sugar the staff grow and dry themselves. Daily life emphasizes resource frugality and self-reliance: propane fuels the ovens, solar provides electricity, scarce supplies must be flown in, and noncompostable waste is flown out. The atmosphere is quiet and intensely wild—only a few dozen people on millions of acres—where backcountry hiking follows no trails, coworkers teach naturalist skills, and residents learn to identify edible plants like fireweed, tart red currants, and Labrador tea. The lodge operates seasonally and closes for the long, dark winter in September; staff typically work seasonal stints, and the writer who described it began as a summer baker and later returned to take on the executive-chef role." - Zoe Denenberg