Chef, caterer, cooking instructor, and cookbook author Amy Cotler says that a locavore is

“anyone who seeks out and savors foods grown, raised, or produced close to home.”

 

 

-L-8a, c Using A, An, or No Article

Insert the ARTICLE a or an as appropriate in the following sentences. If an article is not

required, write no article after the sentence. Answers to even-numbered items can be found

at the back of the book.

EXAMPLE

1. The main principle of the locavore movement is to eat only fresh, in-season, local foods.

____ additional principle is to dry, ferment, pickle, or can part of the harvest for later

consumption.

2. Even if it is grown in an environmentally friendly way, local food is not necessarily ____

organic food.

3. When you bite into an heirloom apple grown locally and it tastes the same today as it would

have sixty years earlier, you can say that you are having ____ historic experience.

4. Restaurants catering to locavores see themselves as providing ____ unique and valuable (if

often expensive) dining option.

5. Most locavores in New England won’t eat ____ corn or tomatoes before August.

6. While some people may think that eating fresh corn every day for a month sounds like ____

one-note diet, locavores savor corn during the peak of its season.

7. They may even have ____ ear of corn for breakfast.

8. Locavores consider it ____ honor to shop at a nearby farm.

9. They also try to persuade supermarkets and even big-box stores to feature locally produced

or at least locally processed foods—for example, ____ milk or coffee beans.

10. For both ____ overview of and plenty of details about eating local, see the website

Sustainable Table.

Name: _____________________________________________________ Class/section: ________________________________