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Jennifer Rockwood stepped onto BYU’s South Field and gazed numbly across the green turf. “What have I gotten myself into?” she recalls thinking. “Can I really do this?”
As hand-cut steaks sizzle on the grill, Trevor Mecham is up to his elbows in a pile of sweet potato fries. In the oven a sheet of enormous cinnamon rolls–each roughly the size of a dinner plate–awaits a schmear of sugary-sweet frosting.