Velveeta and Wonder Bread: Cooking at the Pompeii of America

In my 16-year-old mind, the 4-mile trail to Ozette might as well have been the 2500-mile-long Route 66. My thoughts pivoted between the stone-heavy backpack slamming against my hips and the sweat running into my eyes, blinding me with salt and transforming me into a bull’s eye for scores of kamikaze deer flies. Finally, I … More Velveeta and Wonder Bread: Cooking at the Pompeii of America