I step quickly to the back of the room, avoiding additional TV interruption. The group stumbles upon the office. We are relocated to the kitchen. We are greeted and put to work. My duty is to chop onions.
Every onion is moldy or discolored.
I stare for a few seconds at the first onion not sure if chopping off the mold will leave any onion. I soon learn mold is only a few layers thick. The knife slides through the onion, I'm not sure if the knife is sharp or if the onions are soft. I chop onions for a little over an hour, about half a clear garbage bag worth. I am very careful not to discard too much as waste.