By Darryl Fears / The Bulletin
September 3, 2012
WASHINGTON — As the lunch hour faded on a recent workday, Ed Hairfield and his crew roared into the parking lot of a Panda Express.
They stood a few feet from the Hyattsville, Md., restaurant's door, where mouth-watering aromas drifted out each time it opened. But the crew of one of the....