On top of that, just like the book seemed to indicate, the stoves in the kitchen were clearly wood-burning—he’d watched a pony toss a few logs in one—and while that seemed primitive, a number of his rural friends had been installing outdoor wood-burners for heat and hot water. They were often cheaper than propane—and ran on a renewable fuel source, to boot. There were supposedly differences in how the food tasted, too. Wood-fired pizza ovens were making a comeback in all the fancy pizza places. While hospital cafeterias normally weren’t considered fine dining establishments, maybe they were here. Maybe they ran a catering business out of the hospital kitchen.