Food, where it’s from, how it's prepared and sourced, and the places it ends up, are all areas that interest us. At our one of our latest three-day food indulgent camps, we focused on the basics of food and trying to maintain an easy line from garden and fields onto plates. An intrepid group of students from Kealakehe High School in nearby Kona got the flames up and running, harvested from the fields, and got their hands busy with a Greek feast with Chef Demetrios Papatrianta