Every man wants his son to be somewhat of a clone, not in features but in footsteps. As he grows you also age, and your ambitions become more unachievable. You begin to realize that your boy, in your footsteps, could probably accomplish what you hoped for. But footsteps can be muddied and they can go off in different directions.

My son Jody has hated school since day one in kindergarten. Science projects waited until the last moment. Book reports weren't written until the final threat.

I've been a newspaperman all my adult life. My daughter is a university graduate working toward her master's degree in English. But Jody? When he entered the tenth grade he became a “vo-tech” student(技校学生). They're called “motorheads” by the rest of the student body.

When a secretary in my office first called him “motorhead”, I was shocked. “Hey, he's a good kid,” I wanted to say. “And smart, really.”

I learned later that motorheads are, indeed, different. They usually have dirty hands and wear dirty work clothes. And they don't often make school honor rolls(光荣榜).

But being the parent of a motorhead is itself an experience in education. We who labor in clean shirts in offices don't have the abilities that motorheads have. I began to learn this when I had my car crashed. The cost to repair it was estimated at $800. “Hey, I can fix it,” said Jody. I doubted it, but let him go ahead, for I had nothing to lose.

      My son, with other motorheads, fixed the car. They got parts(零件）from a junkyard, non-toasting toaster have been fixed. Neighbours and co-workers trust their car repair to him.a

        Since that first repair job, a broken air-conditioner, a non-functioning washer and a non-toasting toaster have been fixed. Neighbors and co-workers trust their car repairs to him.

        These kids are happiest when doing repairs. They joke and laugh and are living in their own relaxed world. And their minds are bright despite their dirty hands and clothes.

I have learned a lot from my motorhead: publishers need printers, engineers need mechanics, and architects need builders. Most important, I have learned that fathers don't need clones in footsteps or anywhere else.

        My son may never make the school honor roll. But he made mine.

    In agrarian(农业的), pre-industrial Europe,“you'd want to wake up early, start working with the sunrise, have a break to have the largest meal, and then you'd go back to work,”says Ken Albala, a professor of history at the University of the Pacific.“Later, at 5 or 6, you'd have a smaller supper.”

    This comfortable cycle, in which the rhythms of the day helped shape the rhythms of the meals, gave rise to the custom of the large midday meal, eaten with the extended family.“Meals are the foundation of the family,”says Carole Couniban, a professor at Millersville University in Pennsylvania, “so there was a very important interconnection between eating together and strengthening family ties.”

    Since industrialization, maintaining such a slow cultural metabolism has been much harder, with the long midday meal shrinking to whatever could be stuffed into a lunch bucket or bought at a food stand. Certainly, there were benefits. Modern techniques for producing and shipping food led to greater variety and quantity, including a tremendous increase in the amount of animal protein and dairy products available, making us more energetic than our ancestors.

    Yet plenty has been lost too, even in cultures that still live to eat. Take Italy. It's no secret that the Mediterranean diet is healthy, but it was also a joy to prepare and eat. Italians, says Counihan, traditionally began the day with a small meal. The big meal came at around 1 p.m. In between the midday meal and a late, smaller dinner came a small snack. Today, when time zones have less and less meaning, there is little tolerance for offices' closing for lunch, and worsening traffic in cities means workers can't make it home and back fast enough anyway. So the formerly small supper after sundown becomes the big meal of the day, the only one at which the family has a chance to get together.“The evening meal carries the full burden that used to be spread over two meals,”says Counihan.

    When Ron first started with his organization, he loved his job. He went into work every day filled with purpose and passion (热情). Three years later, however, it was hard to recognize him. Now, Ron detests going to work. He feels that his work is meaningless, he's always stressed, and he calls in sick frequently.

    These are basic symptoms (征兆) of burnout. If you've experienced this yourself, it's important that you should know how to recover from it before you have difficulty in having a sense of satisfaction and then dislike your job.

    You first need to know why you've experienced burnout. First, look at any resentment (愤怒) that you feel towards your work. Often, feelings of resentment point to something important that is missing.

    Here's a good example. Jennifer manages a team around the world, so her workday often starts at 6 a.m. She doesn't mind this because she likes her team and her job. But she feels resentful when her boss forgets that she starts work so early and repeatedly asks her to stay late, which causes her to miss important time with her family.

    In this example, burnout wouldn't happen if Jennifer disliked her job; in fact, she loves what she does. She experiences burnout because she hates missing out on family time in the evenings.

    Take time to think about any negative feelings that you have about your role, and try to get to the root of the problem. Once you've known the cause of your burnout, write down at least one way that you can manage that source of stress. This might include giving some of your duties to others, working from home one day a week, or even changing roles.

    THE WEEK IN READING: THE BEST NEW BOOK RELEASES FOR APRIL, 2017

    Are you so sure your mistakes are just mistakes? Or could they be building blocks to a success beyond any you imagined?

    When my friend Dorothy goes home to visit her family each Thanksgiving, her mother serves the traditional “mistake salad”. The dish was born many years ago. Dorothy explains, when mother was using a cookbook to make a salad. In the process, mother accidentally included half the salad ingredients(原料)from a recipe(食谱)on the left side of the open cookbook, and half the ingredients from a different salad recipe on the opposite page. Everyone enjoyed the salad so much that she continue to serve it every year. So it was really not a mistake at all.

    Then there was the fellow named Alfred, who invented dynamite(炸药). When Alfred's brother died, the city newspaper confused the two and printed an abituary(讣告)saying that the dead's most notable act was the creation of bombs. Surprised to consider that his name would forever be connected with destruction, Alfred sought to leave a more positive fame to humanity. So he set a prize for people who contributed to world peace. Now the Nobel Prize, established by Alfred Nobel, is the most respected award in the world.

    Everything is part of something bigger, and mistakes are no exception. In his brilliant book Illusions, Richard Bach explains that every problem comes to you with a gift. If you focus only on what went wrong, you miss the gift. If you are willing to look deeper and ask for the bright, the problem will disappear. You are left only with the learning, and you go forward on your path.

    There's a new frontier (新领域) in 3D printing that's beginning to come into focus: food. Recent development has made possible machines that print, cook, and serve foods on a mass scale. And the industry isn't stopping there.

    Food production

    With a 3D printer, a cook can print complicated (复杂的) chocolate sculptures and beautiful pieces for decoration on a wedding cake. Not everybody can do that—it takes years of experience, but a printer makes it easy. A restaurant in Spain uses a Foodini to “re-create forms and pieces” of food that are “exactly the same,” freeing cooks to complete other tasks. In another restaurant, all of the dishes and desserts it serves are 3D-printed, rather than farm to table.

    Nutrition

    Future 3D food printers could make processed food healthier. Hod Lipson, a professor at Columbia University, said, “Food printing could allow consumers to print food to meet their own nutritional needs, like vitamins. So instead of eating a piece of yesterday's bread from the supermarket, you'd eat something baked just for you on demand.”

    Challenges

    Despite recent advancements in 3D food printing, the industry has many challenges to overcome. Currently, most ingredients must be changed to a paste (糊状物) before a printer can use them, and the printing process is quite time-consuming, because ingredients interact with each other in very complex ways. On top of that, most of the 3D food printers now are restricted to dry ingredients, because meat and milk products may easily go bad. Some experts are skeptical about 3D food printers, believing they are better suited for fast food restaurants than homes and high-end restaurants.