Cooking up something for state

It’s before noon on a Monday. The sound of oil on cast iron cuts through the air, just like the smell of hot cast iron. Mixed in is the odor of seared meat and the aroma of cooked vegetables and potatoes.

On one skillet is Skyler Wood, making a batch of bacon home fries while, on the other skillet, Kayden Erick puts a sear on a cut of bison tenderloin. Douglass Campbell occasionally steps in between the two, offering some quick advice and bringing them supplies. This could be a scene from an episode of “The Bear,” a popular show on Hulu, or a number of cooking competitions.

It could be, but it...