A、He has been working for The Arizona Republic for nine years. B、He has been working for The Washington Post for nine years. C、H

To some it’s a dream job—eating delicious meals for free and then writing about them. But for some food critics, their eyes aren’t the only thing that gets wide when they consider yet another feast,(26)because the food critics tend to gain weight and become fat. Karen Fernau, a food writer for The Arizona Republic, said when she first started her job, she began to gain weight. "I always looked forward to lunch before this job, then all of a sudden lunch was all day every day. " she says. Nine years later, keeping her weight steady and her health intact is a daily battle.(27)If she knows she will be going to a tasting at a bakery or eating a four-course meal, she usually eats fruit or salads throughout the day. At one tasting session alone, she says, upward of 1 000 calories is often added to her day. That’s about half of the recommended total calories per day for the average adult. But even though she’s devised a special eating method, Fernau says sticking to it is a daily battle. And food editors, writers and critics across the country couldn’t agree more.(28)Joe Yonan, a food editor at The Washington Post, has intensified his exercise habits since he started the job two years ago. Yonan says he realized early that he was gaining weight and promptly hired a personal trainer to meet with three times a week, on top of his aerobic training three to five times a week. Still, it’s a struggle that many Americans might envy. After all, it’s one thing to get your calories from lobster tails and quite another to get them from sodas and fast-food burgers.
26. Why does the speaker say the food critics’ eyes aren’t the only thing that gets wide?
27. What is Karen Fernau’s way of keeping her weight steady?
28. What can we know about Yonan’s job?