Executive chef Bonnie Christensen was at her desk, holding forth on her troubles with labor unions, when her second-in-command, sous chef Joan Gallagher, walked into the kitchen office cradling a bunch of asparagus freshly picked and just arrived in a 350-pound delivery from Full Belly Farms, some 90 miles northeast near Sacramento.
Asparagus was entering peak season in California. Christensen and Gallagher planned to serve it in the Berkeley Unified Schools District school lunches the following week -- a rare treat, since asparagus is otherwise cost-prohibitive.
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