November 26, 2014

By Rachel Anne Warren, City Paper

Jerrie Olds sits at a vinyl-covered table for six in a large room full of other, empty, tables for six. Plastic marigolds sit in the center of each table, and a single fork, napkin, and cup lie in front of each chair. Every table looks the same. The kitchen is quiet, but it won’t be for long. Breakfast ended an hour ago, and lunch is coming up quickly. Olds and her intern planned the menu for this meal earlier in the week: pasta with collard greens and mixed vegetables. She’s added some extra balsamic vinegar, grapes, and spices since the last round, and the diners like it better now.

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