1 . Throwing those unwanted leftovers or unused ingredients into the trash doesn’t just hurt your wallet—it also costs the climate. When food is wasted, so are the natural and human resources that go into producing, processing, transporting and storing it.    1    Food waste is a big problem. These small changes can help.

    2    Try to look around your kitchen and see what you can make with it before heading to the grocery store, because so many things can be substituted with what you already have. In other words, you don’t have to stick exactly to the recipe if it means buying a brand new jar of something that’ll just end up sitting in the back of the fridge.    3    

Cho, host of the YouTube channel, says her most common food-waste problem is one likely shared by many. “I’ll buy a bunch of items and then put them in my refrigerator and then I simply forgot about it” she says, calling it an issue of space management.    4    . Armed with glass containers and dry-erase markers, she says it allows her to quickly assess which ingredients she’s working with, then figure out how to use them.

Once you have the ingredients you need, make sure you’re using them to the fullest extent. For one, that means using all parts of the vegetable, reminding people that broccoli stems are “perfectly eatable” and carrot tops “make a wonderful stir-fry.” Like a red onion, if you have half of it that you’re not going to be using, for example, you’ll season it. And seasoned onions are great on a toast.    5    You can also give vegetables a second life by seasoning them.

The hot pot chef Wang Wenjun from Southwest China’s Chongqing Municipality is delighted     1     (learn) that his vocation for the last 25 years was eventually acknowledged as a new profession. He believes that    2    increasing number of training bases will be established to promote the     3     (profession) training of talents in the hot pot industry.

According to the latest version of the Occupational Classification System of the People’s Republic of China, the hot pot chef is now recognized     4     a new profession. The announcement has very much boosted the spirits of those     5    now work in the hot pot industry.

Chongqing, a port city     6    (surround) by the Yangtze and Jialing rivers, is famous for     7     (it) spicy hot pot and such restaurants can be found just about anywhere in the city.

The official     8     (recognize) means increased visibility and more state support, which will boost the development of the industry, increase employment,    9    strengthen vocational education and training, according to industry insiders.

“We     10     (witness) large-scale production and standardization of hot pots in the past three decades,” said Zhou Changchun, who works with Haidilao’s R&D department.

8 . Diane Henderiks, a former athlete, pursued a career in nutrition to combine her passions of food, health and physical activity throughout her life. “The field of nutrition is so big,” she says. “I found my place in teaching people how to cook and eat well.”

Attracted by media, specifically television, Henderiks made regular on-air appearances and served as an editorial contributor for ABC’s Good Morning America. “From my first local TV appearance, I knew this was going to be the medium for me to share my knowledge and skills with a lot of people at one time,” she says.

As the host of the show Fresh to Frozen and Back, Henderiks uses her expertise as a registered dietitian (营养师) and chef to create recipes with fresh and simple ingredients. “My audience are home cooks and families who want to improve nutrition at home,” Henderiks. says. “I believe simplicity is key. The first step to healthier eating is to try to eat as close to nature as possible.”

Henderiks finds joy in cooking for family and friends, and also in volunteering and working with nonprofit organizations. Beyond her TV show and volunteer work, Henderiks doescatering (酒席承办) and is a private chef. “The positive feedback I receive is that organizations, TV shows and individuals all love my passion for cooking,” she says. “The lasting impressions and solid relationships speak for themselves.”

A true inspiration to fellow nutrition professionals and students, Henderiks presents this encouraging advice, “Follow your passion and never give up. Volunteer and give back as much as you can to organizations that mean something to you. Work very hard to be one of the go-to experts in nutrition!”

9 . Ahmad was lying on his back under two coconut (椰子) trees. He was sleeping. “Boom!” A coconut fell onto his head, waking him up. As he felt pain on his head he heard his mother calling out to him to pick up something for dinner.

Suddenly, he had a good idea. He brought the coconut home with a plan to cut it open for all its flesh (果肉). Ahmad was cooking when he heard a stranger speaking outside. Ahmad went to check and saw an old gentleman, who greeted him and _______ he was passing by when it rained and that the only shelter (避雨处) in _______ was this house. After serving tea to the guest, Ahmad _______ his food was boiling and quickly rushed back.

Ahmad’s mom explained her son was preparing dinner and _______ cooking ever since young. The old guy was interested and asked to _______ what he was cooking. When they went to the kitchen, the old man was _______ by what Ahmad was doing. After a while, the dinner was ready, so Ahmad’s mom invited the man to enjoy it with them.

After _______, the old man said it was the most delicious food he’d eaten. He told them his name and _______. He was one of the famous cooks in Hong Kong and his _______ of visiting here was to ________ a person to help him win the ________ called Iron Cook. The old man said Ahmad was gifted and could cook ________ dishes.

Little did Ahmad know that would be the turning point in his ________. The dishes helped the old man ________ the competition. Ahmad is now an important ________ in the old man’s restaurant in Hong Kong.