In American schools there is something called Homecoming Day. Many high schools and colleges with a football team have a homecoming game. This can be the most important event of the year except graduation or commencement day(毕业典礼)．Students plan Homecoming Day for many weeks in advance.

    Several days before Homecoming，students start to decorate the school. There are signs to wish luck to the team，and many other signs to welcome all the graduates. Many people still come to Homecoming twenty or thirty years after their graduation.

    The members of school clubs build booths(摊位) and sell lemonade(柠檬)，apples and sandwiches. Some clubs help to welcome visitors.

    During the day people like to look for teachers that they remember from long ago. Often they see old friends and they talk together about those happy years in school.

    Everyone soon comes to watch the football game. When the game is half over，the band comes onto the field and plays school songs. Another important moment is when the Homecoming Queen or King appears. All the students vote a most popular student. It is a great honor to be chosen.

    Homecoming is a happy day，but it is not perfect unless the football team wins the game. Even if the team loses，the students still enjoy Homecoming. Some stay at the school to dance，and others go to a party. For everyone it is a day worth remembering.

    As a Chinese saying goes, “Taste is actually a memory of childhood”. Local specialty food may not be popular among all people, but it offers outsiders a glimpse of local culture and history.

    Gongcheng “oil tea” is such a kind of food that would be considered “weird” by many first-time visitors to the remote county in the north of the Guangxi Zhuang Autonomous Region. Many people dislike its bitter and astringent（涩的）flavor when they take a sip.

    “It felt like drinking Chinese herbal medicine. I never expected that I would gradually accept it afterwards, and even become addicted to it,” said a traveler surnamed Zhang who comes from Shijiazhuang in northern China's Hebei province.

    Langshan village is said to be birthplace of Gongcheng “oil tea” whose ideal ingredients are green tea and fermented（发酵）tea. The village has preserved well its buildings and roads dating back to late Qing Dynasty (1644-1911), as well as its traditional way of making the special tea.

    Lin Fengyou, 60, introduced the cooking process. She looks younger than her age, and attributes this to the benefits of drinking “oil tea” throughout the year.

    The first procedure is to use a wooden hammer to pound the tea while heating it in an iron pot, and then add edible（可食用的）oil and boiled water afterwards. She filters off the solid residues（余渣）, and pours the glue-like green tea soup into bowls. Then, she adds salt, caraway seed（葛缕子籽）, green onion, dried rice, fried groundnuts, sliced taro（芋头）and fried beans.

    The taste of the “oil tea” is a mixture of the distinctive（特有的）flavors of all its ingredients. Local people usually eat it together with glutinous rice（糯米）balls, rice dumplings and glutinous rice cake.

    The villagers consume “oil tea” three times a day. The tea soup is a healthy and refreshing food. “The tea soup to us is coffee to Westerners”, said Lin. “But it is tastier.”

    You probably know that frogs hop (双足跳). But did you know that there's a small frog in the Pacific Northwest that belly flops (肚子先着水)? It's called a tailed frog.

    Dr. Rick Eisner, who has been studying tailed frogs for the past few years, says, "I've looked at thousands of jumps and have never seen them land on their feet like other frogs." Most of the time, tailed frogs land on their stomachs and then bring their back legs in to prepare for another jump.

    Eisner first noticed these frogs because of the way they swim. Other frogs kick both of their back legs at the same time. But when a tailed frog swims, it pushes first with one leg and then the other.

    To try to find out why tailed frogs bellyflop, Eisner and other scientists collected and filmed different kinds of frogs. They found that all of the frogs start their jumps the same way: They hold out their legs. The change comes in the landing. Tailed frogs can't move their back legs as quickly as other frogs do. Maybe they don't need to. Tailed frogs live around water and quickly jump into the water to escape danger.

    Early frogs developed around watery areas and could jump quickly into the water to escape danger. Scientists think those frogs blended in with (与…融合在一起) the green plants on the side of the rocky rivers, just like today's tailed frogs. "I would guess that other animals would have problems detecting them," explains Eisner. When other animals find those early frogs, the frogs could jump into the river. They didn't need to continue hopping.

    Tailed frogs and other kinds of frogs went their own ways about 200 million years ago. Tailed frogs stayed by rivers. Other kinds of frogs moved to places where new hopping skills allowed them to survive.

    Traditional Chinese medicine (TCM) is gaining global popularity. According to a government white paper, TCM has been introduced in 183 countries and regions around the world.

    Westerners' understanding of TCM, however, may be limited to acupundure，cupping and massage (针灸，拔罐和按摩). For instance, the purple, injury-like marks left on US.swimmer Michael Phelps' back from cupping for the purpose of relaxing his muscles and reducing pain became the center of attention during the Rio Olympics in 2016.

    As a matter of fact, Chinese herbs play a more important role in getting rid of diseases and keeping the body in good condition in the TCM treatment system than physical treatment. It is therefore disheartening to know that-while 103 World Health Organization member countries have given approval to the practice of acupuncture，not many recognize Chinese herbal medicine TCM falls far behind Western medicine owing partly to the slow development of Chinese herbs.

    Herbs, are made into pills, powder and soup, and the kind of herbs uscd1 their quality and quantity, and the processing of the ingredients jointly determine the effectiveness of the prescription. Compared with Western medicine, which has standardized drug production processes and treatment methods, TCM lacks standardization, with the chemical composition and functions of its medicines being unclear and their effects being unstable. Fortunately, standardization has improved in recent decades, with an increasing number of factories producing patented TCM drugs.

    Another factor that has prevented the development of TCM prescription drugs is the lack of creativity, While Western medicine-making companies come up with new products every year, TCM drug producers tend to make medicines according to prescriptions handed down from the past. Chinese chemist Tu You your's winning the 2015 Nobel Prize in Physiology or Medicine for her research into malaria(疟疾）treatment may drive creativity to some extent in China's TCM industry. However, the current state of affairs cannot be changed within a short time.

    A few weeks ago, I sat with a California farmer named Dave Ribeiro. I asked him what he wished to know about farmers. He smiled and said, "That we walk among you. We look like you and talk like you. We have advanced degrees and hobbies, just like you."

    Take Dave for example: He's a young man with a music degree. And if you walked past him on the street, you'd never think, "There goes a farmer."

    Is someone like Dave who you picture when you think of a farmer? Probably not. I think that most people would picture a man in his overalls(工作服). I can tell you, that does not represent Dave or any of the many other farmers I have gotten to know.

    Not only do we have to throw out our previous impression of farmers, but farming as a whole doesn't look much like it used to either. We recently sent a team out to see what modern farming looks like, and they found farmers to be completely different from our usual ideas about them and also came across them in some unexpected places.

    In a parking lot in a neighborhood of Brooklyn, they met a new crop of young farmers who were trying to bring fresh greens closer to eaters in the city by growing them in high-tech indoor vertical(垂直的) farms. In a Florida field under the fight path of an airport, they discovered farmers with university degrees growing plants that might someday fuel our cars. And in a modern farm in California, they observed how farmers were using technology to take the best possible care of their animals.

    These farmers all spend their days in very different ways—none of them looks like the previous farmer we have in our mind—but they're all working on new ways to feed our planet. Not only do we need to change our idea of what farming looks like, but we also need to change our view of where solutions can come from. Feeding all of us is going to take all of us working together.

Bing, also known as a Chinese pancake, is a traditional Chinese recipe, similar to pancakes. It is commonly made of dough (面团).  {#blank#}1{#/blank#}, be prepared to learn how to make these yummy recipes!

Step 1: Combine the ingredients

Combine the ingredients for the dough (flour, salt, and cooking oil). Knead (揉) the dough until it has a soft consistency that isn't too wet. During this time, you can adjust the consistency, for example, by adding more oil or flour.  {#blank#}2{#/blank#}. 

Step 2: Separate the dough

Separate the dough into different pieces, the size that you want.  {#blank#}3{#/blank#}, don't separate it too much, and vice versa. You can use a rolling pin to help with making a circle. Chinese Pancake is commonly made in a circle shape, but can be any shape you want!

Step 3: Add spring onions

Add spring onions to the dough.  {#blank#}4{#/blank#} and sprinkle them on the bing. This gives the flavor for the cong you bing. The name "cong" in cong you bing actually refers to the spring onions. These can also be called scallions, green onions, and onions. You can also knead the dough again to mix the onion in. 

Step 4: Fry both sides

Fry both sides of the pancake on low-medium heat until the sides are golden brown. It takes 3-5 minutes per side. Remember to take it out before the sides get dark brown. Fry for a short time if you want a soft pancake, and fry it for a longer time to make it crispier. 

Step 5: Serve and enjoy!

{#blank#}5{#/blank#}, but can be served in formal meals as well. 

A. Divide it into ten equal pieces

B. Cut the onions into tiny pieces

C. It can be eaten as a casual food

D. Make sure you have enough dough

E. If this is already mouthwatering to you

F. If you want to make the pancake bigger

G. Heat up the pan while still working on the dough