I’m still in Kingsport. It’s a bigger mess than I thought. My first day, I watched and asked questions. I was shocked at how much processed food they are using. I guess one cook didn’t like that I was there and quit that night. Left with one cook, an food order that hadn’t been placed and was late, interviewing applicants for Executive Director, Dietary Director and cooks, fixing errors to pass a State Survey, helping the lone cook and settling her down, questioning the Maintenance man about undone repairs, setting them up with a registered dietitian and new food vendor etc. I can only make it back to the hotel before crashing.