The highest beef prices in almost three decades have arrived just before the start of the hot season, causing a great shock to both consumers and restaurant owners—and relief isn't likely anytime soon. A decreasing number of cattle and growing export demand from countries such as China and Japan have caused the average price of fresh beef to climb to $5.28 a pound in February, up almost a quarter from January and the highest price since 1987.

    Everything that's produced is being consumed, said Kevin Good, an analyst at CattleFax, a Colorado-based information group. Prices will likely stay high for a couple of years as cattle producers start to rebuild their cattle among big questions about whether the Southwest and parts of the Midwest will see enough rain to water the grass.

    "I quit buying steaks a while ago when the price went up," said 59-year-old Len Markham, who works at Texas Tech. She says she limits red meat purchases to hamburger, choosing chicken, pork and fish instead.

    Restaurant owners, too, must deal with the high prices. Mark Hutchens, owner of the 50 Yard Line Steakhouse in Lubbock, raised his menu prices for beef items by about 5 percent in November. Since then, the owner of the small eating house has tried to make cuts elsewhere to avoid passing it on to customers. "It really puts more pressure on the small guys," he said of non-chain restaurants. "I just think you have to stay competitive and keep your costs low."

    “White-tablecloth restaurants have adjusted the size of their steaks, making them thinner”, says Jim Robb, director of the Colorado-based Livestock Marketing Information Center. “And fast-food restaurants are cutting costs by reducing the number of menu items and are offering other meat options, including turkey burgers, Robb said. Chain restaurants also try to buy beef as much as they can, which essentially gives them a discount”, Iowa State University assistant economics professor Lee Schulz said.

    The high prices are welcome news for at least one group: ranchers(大农场经营者), especially those in Texas who for years have struggled amid drought（干旱） and high feed prices. But even as ranchers breathe a sigh of relief, some worry lasting high prices will cause consumers to permanently change their buying habits — switching to chicken or pork. Pete Bonds, a 62-year-old Texas rancher and president of the Texas and Southwestern Cattle Raisers Association, said that's a big concern. “But such fears may be unfounded, Robb said. “Three years ago, economists thought consumers would start finding substitutions for beef as the drought spread. We're surprised we haven't seen more of that," he said.

    South Dakota rancher Chuck O'Connor thinks that consumers won't abandon beef for good. "I'm sure some are maybe going to cut back some, but to say that people aren't going to buy it anymore, I don't think that's going to happen," he said, adding, "I hope not."

    When we do something, we all have our own plans. Some people are born planners. I can't claim (宣称) to be one of that kind of people. Most of the time, I try to at least expect what might go wrong. I have taken to making lists and, although I'm not yet achieving perfection, I usually manage to achieve goals. But there are times when even the best plans do not succeed. All that is left then is to smile and to make or do something using whatever is found.

Hanukkah (光明节) came early this year, perhaps too soon after Thanksgiving to allow us to prepare well. During the first night of Hanukkah, the Hanukkah candles were nowhere to be found in the entire Dallas area where we lived. Birthday candles wouldn't work! The tall long thin candle fell in small drops. "What would our ancestors do?" I thought. "What shall I do now? That's where ingenuity comes from. Don't be nervous and worried. Never let missing candles spoil a family celebration." Later what we did find was a bag of tea lights. The long, silver bread tray became the base for our tea lights. The younger ones were wide-eyed and happy as Grandpa lit the first tea light and all recited the blessing. We sat at the dining table, happy to be together and the food was plentiful.

    No matter how imperfect it is, the fact that families gather to share a special event, an event that has held meaning for so many generations of families, is the meaning itself and forms the important part of the observance (仪式). What we need to remember, and to carry with us, is the knowledge that togetherness is much better than all other concerns.

    Welcome to SummerCamps.com; find and book the very best summer camps. Your children are precious so we offer the highest quality of camps that will meet each child's needs and interests.

    Catalina Sea Camp

    Sea Camp offers three one-week sessions to boys and girls aged 8-13 and two three-week sessions to teens aged 12-17. Our hand-picked instructors create an atmosphere of fun and excitement while leading campers to a host of ocean adventures, marine(海洋的) biology, and social summer camp activities.

    Address: Toyon Way, San Bruno, California 94066

    Phone: 800-645-1423

    Camp Cayuga

    Camp Cayuga is a private summer camp for children aged 6 to 16. The camp is on a 350-acre land in the Pocono Mountains of Northeast Pennsylvania, just outside the village of Honesdale. It's a 3-hour drive from New York City and Philadelphia.

    Address: 321 Niles Pond Road-Suite ISC, Honesdale, Pennsylvania 18431

    Phone: 908-470-1224

    Camp Rockmont

    Camp Rockmont is a Christian summer camp for boys, aged 6-16, in the Blue Ridge Mountains of North Carolina. Rockmont's duty of developing boys into healthy young men is accomplished through age-appropriate skills, activities, and challenges that help campers to know themselves better.

    Address: 375 Lake Eden Road， Black Mountain, North Carolina 28711

    Phone: 828-686-3885

    Primitive Pursuits Overnight Camps

    Primitive Pursuits Overnight Camps offer week-long Summer Adventure Overnight Camps in New York's Finger Lakes to your children aged 11-15. Campers experience a week of nature-based skills training, inspiring challenges, and fun activities under the guidance of skilled instructors.

    Address: 611 County Rd 13, Van Etten, New York 14889

    Phone: 607-272-2292

    I receive many letters from children and can't answer them all – there wouldn't be enough time in a day. I'll try to answer some of the questions that are commonly asked.

    Where did I get the idea for Stuart Little and for Charlotte's Web? Well, many years ago, I went to bed one night in a railway sleeping car, and during the night I dreamed about a tiny boy who acted rather like a mouse. That's how the story of Stuart Little got started.

    As for Charlotte's Web, I like animals and my farm is very pleasant place to be – at all hours. One day, when I was on my way to feed the pig, I began feeling sorry for the pig because, like most pigs, he was going to die. This made me sad. So I started thinking of ways to save his life. Three years after I started writing it, it was published. (I am not a fast worker, as you can see.)

    Sometimes I'm asked when I started to write, and what made me want to write. I started early – as soon as I could spell. Children often find pleasure through trying to set their thoughts down on paper, either in words or in pictures. I was not good at drawing, so I used words instead. As I grew older, I found that writing could be a way of earning a living.

    Well, here is the answer to the last question. No, they are imaginary (虚构的) tales. In real life, a family doesn't have a child who looks like a mouse and a spider doesn't write words in her web. Although my stories are imaginary, I like to think that there is some truth in them, too – truth about the way people and animals feel, think and act.

    There's a new frontier 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 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.

    Sustainability(可持续性)

    The global population is expected to grow to 9.6 billion by 2050, and some analysts estimate that food production will need to be raised by 50 percent to maintain current levels. Sustainability is becoming a necessity. 3D food printing could probably contribute to the solution. Some experts believe printers could use hydrocolloids (水解胶体) from plentiful renewables like algae(藻类) and grass to replace the familiar ingredients(烹饪原料). 3D printing can reduce fuel use and emissions. Grocery stores of the future might stock "food" that lasts years on end, freeing up shelf space and reducing transportation and storage requirements.

    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 with customized nutritional content, 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.

    (The New York Times, Oct.7) The 2019 Nobel Prize in physiology(生理学) or medicine was jointly awarded to three scientists — William G. Kaelin Jr., Peter J. Ratcliffe and Gregg L. Semenza — for their work on how cells sense and adapt to oxygen availability. The Nobel Assembly announced the prize at the Karolinska Institute in Stockholm on Monday.

    Their work established the genetic mechanisms(机制) that allow cells to respond to changes in oxygen levels. The findings have implications(启示) for treating a variety of diseases.

    Why did they win?

    "Oxygen is the lifeblood of living organisms(生物体)," said Dr. George Daley, dean of Harvard Medical School. "Without oxygen, cells can't survive." But too much or too little oxygen can be deadly. The three researchers tried to answer this question: How do cells regulate their responses?

    The investigators uncovered detailed genetic responses to changing oxygen levels that allow cells in the bodies of humans and other animals to sense and respond to fluctuations(波动), increasing and decreasing how much oxygen they receive.

    Why is the work important?

    The discoveries reveal the cellular mechanisms that control such things as adaptation to high altitudes and how cancer cells manage to hijack(攫取) oxygen. Randall Johnson, a member of the Nobel Assembly, described the work as a "textbook discovery" and said it would be something students would start learning at the most basic levels of biology education.

    "This is a basic aspect of how a cell works, and I think from that standpoint alone it's a very exciting thing." Johnson said.

    The research also has implications for treating various diseases in which oxygen is in short supply — including anemia, heart attacks and strokes — as well as for treatment of cancers that are fed by and seek out oxygen.