SEOUL — The head of the United Nations World Food Program (WFP) on Tuesday said the North Korean leadership is hopeful that following a possible denuclearization deal, the international community will increase humanitarian aid for millions of people in the country who are living in poverty and suffering from malnutrition. “There is a tremendous sense of optimism by the leadership, by the people I met with, in the hopes that they will be turning a new chapter in their history, a new page,” said David Beasley, the Executive Director of the WFP during a briefing in Seoul. The WFP director visited North Korea for four days last week, spending two days in Pyongyang and two visiting rural areas outside the capital. Beasley said he was given “remarkable” access during his visit to the restrictive state where contact with foreigners is tightly controlled. Government minders also accompanied him during his visit. Beasley, a former governor of the U.S. state of South Carolina, was nominated to head the WFP last year by U.S. Ambassador to the U.N. Nikki Haley, who is also a former South Carolina governor. With the upcoming summit between U.S. President Donald Trump and North Korean leader Kim Jong Un now scheduled to be held in Singapore on June 12, there are increased expectations that an agreement will be reached to dismantle the North’s nuclear, missile and chemical weapons programs that threaten the U.S. and its allies. Details over the scope and timing of the denuclearization process must still be worked out, but the North Korean leader has indicated he wants to resolve the dispute to focus on improving the economic conditions of the country. Ending the severe U.S. led sanctions banning 90% of North Korean trade that were imposed for the North’s repeated nuclear and missile tests, would open the door to increased economic investment and cooperation. Humanitarian assistance has been exempted from the economic sanctions, but Beasely said import restrictions has made it more complicated to bring in aid, and made... According to the above context, answer the following question. After the end of the story, David Beasley probably is
Still running the United Nations World Food Program
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Cooking food is something we have done since the first caveman threw a mammoth steak on the fire. While it is true that cooking does cause chemical changes in food and a loss of some nutrients, it is a clear case of being alert and not alarmed. Every time we cook food, there is some degree of nutrient loss. Exposing food to heat, oxygen or light alters the nutrients found in food. It is not all bad news though because cooking food also has its advantages. Cooking food can increase its digestibility, meaning you will get more nutrients out of it. And even though there may be less of some nutrients from cooking, it is swings and roundabouts as the availability of certain phytonutrients increases. And of course, let’s not forget that heating food kills some of the nasty microbes that can cause food poisoning. The principle behind a raw food diet is that cooking food destroys the natural enzymes and nutrients that would otherwise give us optimal health and control body weight. A raw food diet is almost entirely plant-based and includes fruits, vegetables, nuts, seeds, grains, vegetable oils and juices in their natural uncooked state. Now on the pro side for a raw food diet, it means if you are currently eating a lot of processed food, then switching to raw food will be a clear nutritional win. So that gets a big tick. Unquestionably, there are many benefits to eating plenty of fruits and vegetables. These foods are high in nutrients and fibre and low in kilojoules. But is raw superior to cooked? A review of 28 research studies found eaters of both cooked and raw vegetables had a lower risk of cancer compared to people who did not eat many vegetables in the first place. Where the science gets murky is the claim that raw food is better because cooking destroys the enzymes found in plants. It is 100 percent correct that cooking will do this. But so too does digestion. Few enzymes survive their trip through the hydrochloric acid spa bath in the stomach. And those plant enzymes are essential only to the plants. The... According to the above context, answer the following question. What is probably true about eating cooked foods?
Cooked foods are less nutritious
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In the shadow of the Seattle Space Needle, almost alien crystalline forms wrap their deft tendrils through the Chihuly Garden and Glass. Every single petal, bowl, stem and branch of cascading glass has been handblown under the guidance of Washington State native Dale Chihuly (in fact he grew up in nearby Tacoma), and we couldn’t quite believe our eyes. Having discovered this exhibit through the magic of Jaime’s instagram (she’s a self-named Angloyankophile who grew up in Seattle before moving to London) I knew we would have to visit. My photos don’t do the undulating forms any kind of justice; but they might just convey the incredible scale of the exhibition. I’d always been curious to learn more about Chihuly, after being introduced to his incredible sculpture suspended over the V&A Museum information desk, a glowing confection of green and white glass whisps. In 1968, after receiving a Fulbright Fellowship, he went to work at the Venini glass factory in Venice, observing the team approach to blowing glass, which is critical to the way he works today. In 1971, Chihuly cofounded Pilchuck Glass School in Washington State. With this international glass center, Chihuly has led the avant-garde in the development of glass as a fine art. His work is included in more than 200 museum collections worldwide. He has been the recipient of many awards, including twelve honorary doctorates and two fellowships from the National Endowment for the Arts. He has also lost an eye to his passion, and now mostly directs the sculpture design and assembly. It was truly amazing. In 1999, Chihuly started an ambitious exhibition, Chihuly in the Light of Jerusalem; where more than 1 million visitors attended the Tower of David Museum to view his installations. In 2001, the Victoria and Albert Museum in London curated the exhibition Chihuly at the V&A. Chihuly’s lifelong fascination for glasshouses has grown into a series of exhibitions within botanical settings. According to the above context, answer the following question. What do museums think about Chihuly's works becoming part of their exhibits?

not enough information
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