Dining in the Parks
Seared ahi tuna with pickled watermelon and a splash of chipotle lime vinaigrette. Scottish salmon tostadas. Bison ribeye. Fish tacos with sustainably sourced seabass. These are some of the entrées you can find in national parks these days, and they’re not the result of the National Park Service’s Healthy Parks, Healthy People initiative and its food guidelines for concessionaires.