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Chapter 3 - The South Side Assembly

By noon, the diner was packed.

It wasn't the usual lunch crowd of truck drivers, construction workers, and retired city employees. The red booths were filled with men and women who had arrived after a series of phone calls had gone out from the kitchen of Carter’s Table.

There was Frank, my head cook, his white apron stained with gravy; Marcus, a retired Cook County detective who had spent thirty years investigating waterfront union disputes; Clara, a senior title officer at the county clerk’s office who had eaten breakfast at booth four every morning since 2008; and Arthur, a quiet, sharp-eyed attorney who lived in a small brick bungalow three blocks from the diner and had never charged me more than a plate of hot pot pie for his legal counsel.

Hannah sat in the back booth, wrapped in my heavy wool cardigan, a fresh ice pack held against her cheek. She looked small, but the hollow, frightened look in her eyes was beginning to be replaced by something else—something that looked like her father’s quiet resolve.

"The Holloway family is powerful, Evelyn," Arthur said, his fingers tracing the rim of his chipped coffee mug. "But they’re not a monolith. They’re a family business that went public ten years ago. That means they’re subject to federal disclosure laws, shareholder suits, and SEC filings. If they try to squeeze your lease, they have to do it through their real estate holding company, Select Properties LLC."

"And who owns Select Properties?" I asked, setting a fresh platter of cornbread in the center of the table.

"The mother, Margaret," Clara said, pulling a yellow legal pad from her leather bag. "She inherited fifty-one percent of the voting shares when her husband died in 2018. But the operating capital—the money they use to buy up South Side land like the block under this diner—comes from a revolving credit line secured by the inventory of their grocery stores."

Marcus leaned forward, his massive forearms resting on the table. He had a manila folder held in his thick, scarred fingers.

"I spent the last two hours calling some old friends down at the state health department and the agricultural inspectors," Marcus said, his voice a low, gravelly rumble. "Holloway Select Markets prides itself on being 'organic, local, and premium.' They charge twelve dollars for a dozen eggs because they claim they’re sourced from cage-free, certified family farms in southern Illinois."

"And are they?" I asked.

"They were until six months ago," Marcus said, sliding a sheet of paper out of the folder. "When the logistics costs went up, Grant Holloway signed a private supply agreement with an industrial egg-processing facility in Indiana—a facility that’s currently under investigation for salmonella contamination and animal welfare violations. They’ve been repackaging standard, battery-cage eggs in their premium 'Select' cartons at the distribution center in Cicero."

The kitchen went completely quiet, save for the hum of the refrigerator in the corner.

"That’s consumer fraud," Arthur said, his eyes narrowing. "If that information gets to the State Attorney General’s office, it’s not just a fine. It’s an immediate injunction. They’d have to pull every carton from their shelves across three states."

"How long would that take to file?" I asked.

"If we have the delivery manifests from the Cicero distribution center? About forty-eight hours," Arthur said. "But we need those manifests, Evelyn. And they’re kept behind security fences and biometric locks."

I looked toward the front window of the diner, where the neon sign flickered its soft, red light against the wet pavement of the street. I thought of the way Grant had looked at his phone while my daughter bled. I thought of Margaret’s hand in Hannah’s hair.

"Frank," I said, turning to my cook.

"Yeah, Eve?"

"Who’s the night manager at the Cicero distribution center?"

Frank let out a dry, hacking laugh. "That would be Tommy DeLuca. My youngest nephew. The one whose college tuition you helped pay when his dad had the stroke."

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I stood up, wiping my hands on my apron.

"We have sixty hours left," I said. "Let’s get to work."

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