The sign on the front door says “closed,” but Pecan Creek Catering in New Cordell, Okla., is open for business. Out back, a tractor-trailer is being unloaded. Giant cans of green beans, tomatoes and mushrooms are hauled inside, where they’re sorted and stacked on metal shelves.
In the kitchen, Jennifer Etris pours a carton of buttermilk into a giant bowl and stirs.
“I cheat,” she says. “I use two of these ranch dressing mixes instead of one. It is known all over the world, my ranch dressing.”