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Jackson, Wyoming—the gateway to the grand Tetons—is almost always bustling. Snow-capped peaks and expansive horizons draw crowds to this tiny outpost in the American west.
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.