Ifthat’s hard to understand, let’s keep it as simple as the arugula at the backof my refrigerator. Mike Curtin sees my arugula storyall the time — but for him, it’s more like 12 boxes of donated strawberriesnearing 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 itrecovered more than 807,500 pounds of food by taking donations and collectingblemished (有瑕疵的) produce thatotherwise would have rotted in fields. And the strawberries? Volunteers willwash, cut, and freeze or dry them for use in meals down the road.
