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Still damp from a quick rinse, a batch of brown russet potatoes lay sprawled out on a wooden cutting board. Ready for tomorrow’s menu, they’ve been washed, peeled, and prepped. Nearby, a fry cutter, its aluminum surface reflecting the light from above, sits, eager to be put to use. Approaching the table, a young man grabs the metal handle of the dicer in one hand and randomly selects a potato with the other, placing the russet onto the sharp blades of the dicer.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
