Brown rice or white?” the server asks amidst a flurried assembly line of latex gloves and steel spoons. “Black or pinto? Salsa, sour cream, cheese, lettuce?” The familiar battery of questions keeps me alert, while one of the most efficient machines of modern dining churns out my burrito on a Thursday evening in Longmont, Colorado.
Ahead of me, a woman has just ordered a burrito bowl, a salad and three kid’s meals served up in compostable sectioned trays.
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