It's generally believed that people act the way they do because of their personalities and attitudes.They recycle their garbage because they care about the environment.They pay $5 for a caramel brulee latte because they like expensive coffee drinks.

    It's undeniable that behavior comes from our inner dispositions（性情）,but in many instances we also draw inferences about who we are,as suggested by the social psychologist Daryl Bern,by observing our own behavior.We can be strangers to ourselves.If we knew our own minds,why would we need to guess what our preferences are from our behavior?If our minds were an open book,we would know exactly how much we care about the environment or like lattes.Actually,we often need to look to our behavior to figure out who we are.

    Moreover,we don't just use our behavior to learn about our particular types of character—we infer characters that weren't there before.Our behavior is often shaped by little pressures around us,which we fail to recognize.Maybe we recycle because our wives and neighbors would disapprove if we didn't.Maybe we buy lattes in order to impress the people around us.We should not mistakenly believe that we always behave as a result of some inner disposition.

    Whatever pressures there can be or inferences one can make,people become what they do,though it may not be in compliance（符合）with their true desires.Therefore,we should all bear in mind Kurt Vonnegut's advice:"We are what we pretend to be,so we must be careful about what we pretend to be."

    Most people agree that eating healthy food is important. But sometimes making good food choices can be difficult. Now, there are apps that can help people learn about the food they eat to improve their health and their dining out experience.

    Open Table app

    Open Table app helps people choose restaurants when they want to go out to eat. It is a free service that shows users restaurant available based on where and when they want to dine. It gives users points when they make reservations(预定), which can add up to discounts on restaurant visits.

    Max McCalman's Cheese & Wine Pairing app

    Wine and cheese can be a great combination. But which wines go best with which cheeses? Max McCalman's Cheese & Wine Pairing app can help. It provides information about hundreds of different cheeses and suggests wines to pair with each. Max McCalman's Cheese & Wine Pairing app is free.

    HappyCow app

    Vegetarians do not eat animal meat. Vegans do not eat any animal products. The HappyCow app is made for both groups. Users can search for vegetarian-vegan restaurants and stores around the world.

    LocalEats app

    Restaurant chains, like McDonalds, can be found almost anywhere a person might travel. But sometimes travelers want to eat like locals. The LocalEats app is designed for that. It can help you find local restaurants in major cities in the US and in other countries. It costs about a dollar.

    Where Chefs Eat app

     “Where Chefs Eat” is a 975-page book. Most people would not want to carry that around. But there is a much lighter app version of the same name for just $15. Six hundred chefs provide information on 3,000 restaurants around the world on the Where Chefs Eat app.

    Turning on the TV, a wonderful scene comes to your eyes — a group of men, tall, strong and handsome, and women, young, beautiful and attractive, too. Together they eat in the finest restaurants, traveling everywhere around the world by luxurious planes and pleasure ships. They are models.

    Do you envy them？What sort of life are models leading？Is it a wonderful life for a young lady or a young man?

    A few models are well-known actors or actresses who can make a lot of money only by showing themselves off in commercials. But the majority of them are just curious to see what it is like. They^'d like to be models just because they are attracted by what they imagine — models earn a lot of money and lead a glorious life. This is true for those who are very successful. However, most models find it difficult to get work. Very few can earn enough to live on, and for all models their expenses are high. Their agents claim about 20% of the earnings, and no model will get very far without a clever agent. Besides, they have to buy good clothing. They also have to pay to travel to interviews and reach the places where the work is to be done.

    Interviews for a model job are known as cattle markets in the modeling world, and not without a good reason. A top model can choose his or her work, demand and receive high fees and has his or her expenses paid. But for most models, the situation is quite different. An agent or employer inspects each model much as a farmer inspects cattle at a market. Intelligence, qualifications and personal characteristics count for little against good looks and tight figures. For all except the very few lucky ones, the life of a model is a continual search for work, trying to sell him or her in the face of fierce competition and, sometimes, not particularly moral standards on the part of some employers.

    Immigration officials at the airport look suspiciously at a girl whose passport shows her occupation as “Model”, and these are men and women of considerable experience of the world. It comes no surprise to find that some models prefer to put “Secretary” or “Businessman” as their jobs in their passports.

    One of the features of a successful business is its ability to employ creativity to constantly push into new territory. Without growth and innovation, businesses eventually fade away. Those with staying power, however, have mastered an often-overlooked factor that allows them to focus on the future clearly: empathy (共情). While that may surprise many, I am certain that the ability to connect with and relate to others—empathy in its purest form—is the force that moves businesses forward.

    Though the concept of empathy might go against the modern concept of a traditional workplace competitive, the reality is that for business leaders to experience success, they need to not just see or hear the activity around them, but also relate to the people they serve.

    Some may think they want the results from doggedly (顽强地) pursuing their goals without much thought for other people. This attitude works for some, but at some point often sooner rather than later everyone needs to rely on their relationships and established personal and professional connections. These relationships are the product of taking an honest and dedicated interest in others and their businesses. Successful people do not operate alone; each of us needs the support of others to achieve positive results that push us toward our goals. True empathy combines understanding both the emotional and the logical rationale(根据) that goes into every decision.

    Effectively understanding empathy involves viewing it as each person's connection to the people and marketplace that surround them. A biological principle known as co-evolution explains that the adaptation of an organism is caused by the change of a related object. Similarly, businesses and their leaders participate in co-evolution-type relationships. Business success depends on empathetic leaders who are able to adapt, build on the strengths around them, and relate to their environment. When businesses fail, it is often because leaders have stopped focusing on understanding their environment and instead stay separated in their own operations. Successful business leaders are receptive to disturbance and aware of what is going on in their organizations both internally and externally.

    To develop an effective workforce, we must be willing to give in and meet people where they are. This can be frustrating and uncomfortable, particularly when you feel like your position makes more sense or offers a better solution. A critical part of developing empathy, however, is learning to understand, respect and implement another individual's point of view rather than forcing your own.

    Many non-edible (不能吃的), poisonous or otherwise not pleasant-tasting butterflies have distinct colors and pat terns. As a result, other more palatable (可口的)butterflies have evolved to mimic (模仿)those patterns to avoid being consumed by predators. There are several types of mimicry in butterflies: Bayesian mimicry, Müllerian mimicry, wasp (黄蜂)mimicry and tiger complex mimicry. Birds will con­sume unpalatable butterflies and associate their colors and patterns with the negative experience, thus avoiding the but­terflies performing mimicry. It is possible that birds even communicate their experience with other birds.

    Bayesian mimicry was established by the naturalist Hen­ry Walter Bates in 1862. He first observed that mimicry involved a palatable butterfly resembling an unpalatable, often toxic (有毒的)，butterfly. This mimicry will only work when the toxic model species outnumbers the non-toxic spe­cies. He believed that mimicry was the result of edible but­terflies producing mutations (突变)making them resemble their inedible cousins. This in turn resulted in the increased survival of the butterflies containing the mutation and resul­ted in the similarities between species. In 1879 another naturalist, Johann Friedrich Theodor Müller, observed that in some cases of mimicry both the mimic and the model are un­palatable. He considered this to be a cooperative mimicry and believed the species evolved side by side in a mutually benefi­cial relationship. If a bird tried to eat a member of either spe­cies, it would then avoid both. Wasp mimicry is similar to Bayesian mimicry, but instead of mimicking another unpalata­ble butterfly species, the mimic resembles a wasp to avoid predators.

    The tiger complex is a group of around 200 species of Neotropical butterflies that are involved in the most well-known form of mimicry. It is named such because the patterns of all of the included species are black on a background of either orange or yellow, resembling a tiger. In the com­plex are many unpalatable species, a few toxic species and a large number of completely edible species. Members of the tiger complex are all known for congregating (集合)in large groups that would normally be easy food for birds. Fortunately, birds have no interest in them due to their mimicry.

English Conversation

    Leader：Mandi Ashmore english @ iwc­lausanne.org

    We meet on Mondays at 14：30 at the IWC clubhouse. We chat for about an hour and discuss everything. Mandi asks "students" to contact her on Monday to confirm the class as sometimes she needs to cancel for various reasons or occasionally she may choose to hold the class at a different venue (举办地点) or at an earlier time for us to be able to have lunch together.

    French Conversation, Advanced Beginner

    Leader：Marielle Sulmoni frenchconvo@ iwc­lausanne.org

    I'm French (born in Bordeaux) and Swiss by marriage. I hold an advanced beginners' French conversation class on Tuesday afternoons from 14: 30—16: 00. We meet weekly at the clubhouse in a friendly atmosphere. I hope to help you use your knowledge of French, allowing you to speak with no fear of making mistakes, which in time will become fewer and fewer.

    French Language Lab, Beginner

    Leader：Malja Remlinger frenchlab@ iwc­lausanne.org

    The group meets on Thursday afternoons from 15: 00—16: 30 at the clubhouse. The first half of the class is devoted to reading out loud from the book "Easy French Reader", working on proper pronunciation and phrasing. During the second half, we listen to audio recordings from "New French with Ease" and work on oral comprehension.

    French Conversation, Advanced

    Leader：Juliette Brull french@ iwc­lausanne.org

    We meet every Tuesday at the IWC clubhouse from 9: 30—11: 00. Most of our time is devoted to very lively discussions about current events and various topics. We also read a book written by a French author and sometimes we see a French movie.