Late Work

An essay not submitted in class on the due date will lose a letter grade for

each class period it is late. If it is not turned in by the 4th day after the due

date, it will earn a zero. Daily assignments not completed during class will

get a zero. Short writings missed as a result of an excused absence will be

accepted.

21. Where is this text probably taken from?

A. A textbook.

B. An exam paper.

D. An academic article.

C. A course plan.

22. How many parts is a student’s final grade made up of?

A. Two. B. Three. C. Four. D. Five.

23. What will happen if yosubmit an essay one week after the due date?

A. Yowill receive a zero.

C. Yowill be given a test.

B. Yowill lose a letter grade.

D. Yowill have to rewrite it.

B

Like most of us, I try to be mindful of food that goes to waste. The

arugula (芝麻菜 ) was to make a nice green salad, rounding out a roast

chicken dinner. But I ended up working late. Then friends called with a

dinner invitation. I stuck the chicken in the freezer. But as days passed, the

arugula went bad. Even worse, I had unthinkingly bought way too much; I

could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, “food waste

goes against the moral grain,” as Elizabeth Royte writes in this month’s

cover story. It’s jaw-dropping how much perfectly good food is thrown away

— from “ugly” (but quite eatable) vegetables rejected by grocers to large

amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other

resources used to grow it. That makes food waste an environmental problem.

In fact, Royte writes, “if food waste were a country, it would be the third

largest producer of greenhouse gases in the world.”

If that’s hard to understand, let’s keep it as simple as the arugula at the

back of my refrigerator. Mike Curtin sees my arugula story all the time —

but for him, it’s more like 12 boxes of donated strawberries nearing their

last days. Curtin is CEO of DC Central Kitchen in Washington, D.C., which

recovers food and turns it into healthy meals. Last year it recovered more

than 807,500 pounds of food by taking donations and collecting blemished