On an early morning in June, wearing purple latex gloves, Chandlar Carlile stood with a sharpened knife slicing through papaya, honeydew, lettuce and an assortment of other produce inside a shiny commercial kitchen. She turned the pages of a binder full of recipes and selected chunks to weigh on a scale before methodically lining up containers along her stainless steel table.
Across the kitchen, Chandler Karki was at another station, rationing and bagging ground meat into plastic bags. Kitchen manager Rytis Daujotas darted around, lining up empty, color-coded buckets waiting to be filled with ingredients. A dishwasher droned in the background.
