We were on the way from Hutchinson to Chicago for a short spring break. For many years I had wanted to take my family on the train. We all had been to Chicago four years ago, and the kids loved it. Chicago is one of my favorite cities, too, so the thought struck me again last fall to ride the train to Chicago. Of course, flying would have been faster. But I don't think flying is easier, especially these days, with all the security and waiting in lines at airports.

    Though we were tired in the middle of the night, the kids got on the train with the exhilaration of this adventure. “We're moving,” my son William shouted happily with big eyes as the train began to pull away from the Hutchinson station.

    I removed my shoes and lay down to try to finish my night's sleep. The sleeper car would have better enabled that, but the ordinary train seats were not too bad. An airline flight is a more miserable experience for me: not enough room, two hours of pain with my knees almost touching my chin, the hard seatback in front cracking my kneecaps (膝盖) with every move of the body planted in front of me. On the train I could almost outstretch all of my 6-foot-2-plus body in the generous legroom.

    The journey didn't feel at all as long as it was. We all found the train ride a joy. The car ride would have felt every minute of 13 hours. But on the train you are free to walk around, sit in the observation carriage for a while and enjoy the scenery out the windows, have a nice meal in the dining car, read a book, or play a board game.

    In short, the train is all about enjoying the trip, which isn't something I do so much when traveling by airline or by car, when the trip seems more of a mission (任务) to get there than an experience to enjoy along the way.

    Chicago offers much to do for a family. This time, getting there was half the fun.

    The people who built Stonehenge in southern England thousands of years ago had wild parties, eating barbecued pigs and breaking pottery. This is according to recent work by archaeologists — history experts who investigate (调查) how human beings lived in the past.

    Archaeologists digging near Stonehenge last year discovered the remains of a large prehistoric village where they think the builders of the mysterious stone circle used to live.

    The village is about 4,600 years old, the same age as Stonehenge and as old as the pyramids in Egypt. It is less than two miles from the famous ancient landmark and lies inside a massive man­made circular dirt wall, or "henge", known as the Durrington Walls.

    Remains found at the site included jewellery, stone arrowheads, tools made of deer antlers, wooden spears and huge amounts of animal bones and broken pottery. "These finds suggest Stone Age people went to the village at special times of the year to feast and party", says Mike Parker Pearson from Sheffield University in England.

    He said many of the pig bones they found had been thrown away half-­eaten. He also said the partygoers appeared to have shot some of the farm pigs with arrows, possibly as a kind of sport before barbecuing them.

    An ancient road which led from the village to the River Avon was also found. Here, the experts think, people came after their parties to throw dead relatives in the water so the bodies would be washed downstream to Stonehenge.

    Parker Pearson believes Stonehenge was like a cemetery where ancient Britons buried the dead and remembered their ancestors. "The theory is that Stonehenge is a kind of spirit home to the ancestors."

    The recent discovery of the village within the Durrington Walls shows that Stonehenge didn't stand alone but was part of a much bigger religious site, according to Parker Pearson.

    People still come to worship and celebrate at Stonehenge today. They meet there when the sun sets on the shortest day of winter and when it rises on the longest day of summer. But the days of barbecuing whole pigs there and throwing family members into the river are a thing of the past.

    The printing press has a long history. It was invented in Germany by Joannes Gutenberg around 1440, and brought to England by William Caxton in the 1470s.Yet the basic technology of printing remained the same up to the end of the 18th century, requiring two men to operate a wooden screw press by hand, producing about 200 impressions an hour. The 19th century was the period in which this process was mechanised, automated, and made many times faster.

    A key moment in the development of mass newspapers was the development of the steam-powered printing press, adopted by the times in 1814. The new presses were able to print per hour around five times the number produced by the machines. The editor, John Walter, had the machines fixed secretly at night, so that when his printers reported for duty the next morning the majority of them found that they were out of work. The Times went from a circulation of 5,000 a day in 1815 to around 50,000 in the middle of the century. This was not caused by the steam press, but neither could it have happened without it.

    Later developments improved this effect: the Applegath machine achieved 5,000 impressions per hour, and the Hoe press, an import from the United States, reached to 20,000 impressions per hour. Increase in the speed of papermaking in this period brought down the cost of printed materials both for the producer and the customer. In 1896, the Daily Mail was sold at the cost of only half a penny, and by 1900 it was selling nearly 1,000,000 copies a day.

    If print production was completely changed in those years, then so was its distribution. The appearance of the steam railway meant that for the first time newspapers could be distributed across the country on a daily basis.

    I had about 10 minutes to exercise before I had to pick up my two older daughters from school yesterday. It was a busier day than usual for me with a couple of meetings besides my regular work.

    Years ago, I would have put off my workout and would have left things for the next day. But since it was a busy day as well, I knew that I may not have all that much time either. So, I picked up my kettle-bell (哑铃) and went to town for 4 minutes.

    See, 4 minutes, if that's all you've got, is enough to give your body a great fat-burning exercise. How did I get a killer workout in 4 minutes? I used a training workout discovered 10 years ago by a Japanese Sports Scientist called a TABATA.

    It includes 20-second periods of warm-up, followed by 10-second periods of rest and 4-minute straight exercise. How is a 4-minute exercise able to burn fat? It all depends on the quality of work you do. Not on the quantity. Here's how I did it yesterday.

    You should never forget your warm-up. A TABATA workout is 20 seconds of 2-arm Kettle-bell swings, 10 seconds rest, 20 seconds push-ups, and 10 seconds rest. You should do those 4 rounds. That's it. I was done in a total time of 8 minutes by the time and when I got to school my heart was still pumping pretty hard.

    A healthy body is needed for studying and working, and efficiency (效率) is the key to building a great body in the least amount (数量) of time possible and you can't get more efficient than a 4-minute workout.

    Put an ice cube from your fridge into a glass of water. You have a piece of string (线) 10 centimeters long. The problem is to take out that piece of ice with the help of the string. But you must not touch the ice with your fingers.

    You may ask your friends to try to do that when you are having dinner together. There is a saltcellar on the table. You must use salt when you carry out this experiment.

    First you put the string across the piece of ice. Then put some salt on the ice. Salt makes ice melt (融化). The ice round the string will begin to melt. But when it melts, it will lose heat. The cold ice cube will make the salt water freeze again.

    After a minute or two you may raise the piece of string and with it you will raise your piece of ice!

    This experiment can be very useful to you. If, for example, there is ice near the door of your house, you must use very much salt to melt all the ice. If you don't put enough salt, the water will freeze again.

As people are becoming more socially conscious about where their food comes from and how it impacts the planet, they are choosing animal-free plant-based options. Cow-free meat has been around for quite some time and the popularity of brands of the cultivated meat is rising. While there are a large number of plant-based milk substitutes, none of them have the same taste of cow's milk. Now, a food-tech company created real dairy products without harming a single cow or the planet.

The company stresses that their product produced in the lab is not a milk substitute but rather is the real deal. And it is very healthy. The company also says that the lab-produced milk tastes identical to the real thing and they hope to eventually replace cows by creating every dairy product sold. They expect to roll out plant-based cheese and yogurt in addition to milk. “Our company was founded with the mission to stop using animals to produce -our food because, as dairy lovers, we realize that giving up on milk is not an option,” John said. “But today's milk comes with an unreasonable price tag. The dairy industry is destructive to our planet, our health, and our animals, and is simply not sustainable anymore.”

The environmental price tag of dairy farming is way too high. According to the World Wildlife Fund, dairy cows add a huge amount of greenhouse gases to the atmosphere and-contribute to global warming and climate change as well as pollute the air around them. Dairy operations consume large amounts of water and run-off of manure and fertilizers from these farms get into local waterways. The production uses only 5 percent of the resources and produces only 1 percent of the waste of producing cow's milk according to the company. And they accomplish this by being 100 percent cruelty-free unlike dairy farms.