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The graduation class of the U.S. Vets culinary program: Left to right: Alan Morgan, John Morgan, Food Services Director Carolyn Baca, Henry Noorda and Mark Klopf.

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PRESCOTT - Two nights before Valentine's Day, the dining room at the U.S. VETS Initiative transitional housing complex was a hubbub of festivity: red balloons dangled from the ceiling and the tables were covered with white linen tablecloths and floral centerpieces.

By Nanci Hutson February 21, 2016
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