Which excerpt from I Never Had It Made gives information that the reader knows only because the story is told from Robinson’s point of view? The Rickey talent hunt went beyond national borders. Cuba, Mexico, Puerto Rico, Venezuela, and other countries where dark-skinned people lived had been checked out. The Boston club officials praised our performance, let us fill out application cards, and said "So long." We were fairly certain they wouldn’t call us. Blacks have had to learn to protect themselves by being cynical but not cynical enough to slam the door on potential opportunities. Here we go again, I thought. Another time wasting experience. But Sukeforth looked like a sincere person, and I thought I might as well listen.

How to prevent onions from making you cry chill the onions in the refrigerator for 30 minutes before peeling or chopping them. sulfuric vapors move slower in the cold—think about how garbage smells worse during hot weather. leave the onion root intact until the last possible moment to prevent irritants from escaping into the air. the root contains the largest concentration of sulfuric compounds in an onion. chop or cut the onion with a sharp knife. fast, clean slicing puts less pressure on the onion tissue and minimizes the release of sulfuric compounds. a sharp knife also allows you to expedite your slicing and reduce your exposure to the onion fumes. open a window or light a scented candle close to your chopping station. the hot flame of a candle will attract tear-causing vapor and will reduce the amount of vapor circulating in the air. what can be done to these instructions to make them easier to read at a glance? deleting everything except the first sentences of each numbered step eliminating the numbers and using bullets using illustrations instead of text changing nothing

How is time represented in “persistence of memory” by salvador dali? what effect does dali achieve? can writers use similar techniques in written works? how would writers achieve this with words?

Compare: what are the similarities and differences between "artificial flavors" and "natural flavors"? why does schlosser explain these two terms in such detail?