BRAD GARRETT'S COMEDY CLUB

Category: Comedy

Best known for his role on the Emmy award-winning sitcom Everybody Loves Raymond, Brad Garrett returns to his Vegas roots with his comedy club at the MGM Grand. It is a good place to check out when you need a break from work.

Prices from: $56.40 and up

Age restriction: Must be 21 years of age or older

Show Length: 115 minutes

MAC KING COMEDY MAGIC SHOW

Category: Comedy, Magic

Mac King Comedy Magic Show is different every afternoon, with lots of audience participation. He is willing to make fun of himself instead of his guests in order to make everyone feel welcome and entertained. The afternoon is kid-friendly from start to finish. Still, whether you're eight or 80, you won't be able to figure out King's secrets.

Prices from: $40.90 and up

Age restriction: No age restriction

Show Length: 90 minutes

THE MENTALIST, GERRY MCCAMBRIDGE

Category: Comedy, Magic

Using his skills as a “mentalist”, Gerry McCambridge shocks the crowds as he uses his abilities to predict just what audience members will do next. Anyone who has seen the show has walked away in disbelief, amazed by his unusual power.

Prices from: $34.99  and up

Age restriction: Under 13 will not be admitted into the theater

Show Length: 75 minutes

ROCK OF AGES

Category: Plays & Musicals

The cheerful Rock of Ages brings audiences back to the times of big hair and even bigger bands with 28 popular rock songs from the 80s including “Every Rose Has Its Thorn,” “I Wanna Know What Love Is,” “Here I Go Again,” and more.

Rock of Ages has been nominated for five Tony Awards including Best Musical and Best Direction of a Musical. It also received a Drama League nomination for Distinguished Production for a Musical.

Prices from: $74.00 and up

Age restriction: Must be 15 years of age or older

Show Length: 125 minutes

根据短文内容，选择最佳答案，并将选定答案的字母标号填在题前括号内。

    Do you want to get home from work knowing you have made a real difference in someone's life?

    If yes, don't care about sex or age! Come and join us, then you'll make it!

Position: Volunteer Social Care Assistant

(No Pay with Free Meals)

Place: Manchester

Hours: Part Time

    We arc now looking for volunteers to support people with learning disabilities to live active lives! Only 4 days left. Don't miss the chance of lending your warm hands to help others!

Role:

    You will provide people with learning disabilities with all aspects of their daily lives. You will help them to develop new skills. You will help them to protect their rights and their safety. But your primary concern is to let them know they are valued.

Skills and Experience Required:

    You will have the right values and great listening skills. You will be honest and patient. You will have the ability to drive a car and to communicate in fluent written and spoken English since you'll have to help those people with different learning disabilities. Previous care-related experience will be a great advantage for you.

    At first, muffled (听不太清的)conversations made researchers at a San Diego aquarium puzzled, but when a diver thought he was being told to get “out” of the water they realized the conversations were coming from a white whale.

    Noc was about one year old when he was caught off the Pacific coast of Canada. He was kept in an open-ocean pen (围栏) at the US National Marine Mammal Foundation in San Diego, California. After seven years at the Foundation, he began, automatically, to make unusual sounds, a report in the latest issue of the journal, Current Biology, said.

    “We thought of the whale' s vocalizations(发出的声音) as an attempt to imitate humans. Whale vocalizations often sounded as if two people were talking just out of the range of our understanding,” the authors said. “ 'These conversations' were heard several times before we finally realized the whale was the source.” The researchers realized it was Noc when a diver surfaced and asked, “Who told me to get out?” It was then that they realized the word “out”, which was repeated several times, had come from Noc. Later, his speech-like sounds were recorded in the air and underwater.

    Noc started making the sounds after seven years in the open-ocean pen, and continued making them for another four years. He died five years ago. Researchers have now analyzed the sound recordings. It was the first time that sound recordings had shown how such sounds imitated speech and were different from the usual calls of the species.

    The speech-like sounds were lower than normal whale sounds and much closer to those of the human voice. Also, whales talk to each other by blowing air through their noses, rather than using a larynx(喉), as people do.

    “We don't claim that our whale was a good imitator compared to such well-known imitators as parrots,” the researchers said. “However, the behavior we observed is an example of vocal learning by the white whale. It seems that Noc's close association with humans played a role in how often and how well he employed his human voice.”

    People with an impulsive personality refer to those who tend to do things without considering the possible dangers or problems first. According to a new study by researchers at the University of Georgia, such people may be more likely to have food addiction. The study found that people exhibiting impulsive behavior weren't necessarily overweight, but impulsiveness was related to a direct relationship with food, and therefore, less healthy weight.

    Food addiction has been compared to addictive drug use. Studies have linked the dopamine (多巴胺) release that occurs after tasting delicious food to the dopamine release that happens when people consume other addictive substances.

    Impulsive behavior involves several personality traits (特点). Two of these traits, known as negative urgency and lack of perseverance, were particularly associated with food addiction and high BMI (身体质量指数) during the study.

    Negative urgency is characterized by the tendency to behave impulsively when experiencing negative emotions. Some people might drink alcohol or take drugs. For others, it could mean eating to feel better. Lack of perseverance is when a person has a hard time finishing hard or boring tasks. People with a lack of perseverance might have difficulty attempting to change addictive eating behavior, which could also cause obesity.

    “Impulsiveness might be one reason why some people eat in an addictive way despite motivation to lose weight,” said Dr. Ashley Gearhardt, a clinical psychologist. He was involved in developing the Yale Food Addiction Scale in aid of those people. “We are theorizing that if food addiction is really a thing, then our measure, the Yale Food Addiction Scale, should be related to helping control impulsive action,” said Gearhardt.

    Clinical psychologist Dr. James MacKillop, whose lab was conducting the study, believes that therapies used to treat addictive drug behavior could help people who suffer from addictive eating habits.

    “Most of the programs for weight loss at this point focus on the most obvious things, which are clearly diet and exercise,” MacKillop said. “It seems that managing strong desires to eat would naturally fit in with the skills a person would need to eat healthily.”

    GOING TO UNIVERSITY is supposed to be a mind-broadening experience. That statement is probably made in comparison to training for work straight after school, which might not be so encouraging. But is it actually true? Jessika Golle of the University of Tübingen, in Germany, thought she would try to find out. Her result, however, is not quite what might be expected. As she reports in Psychological Science this week, she found that those who have been to university do indeed seem to leave with broader and more inquiring minds than those who have spent their immediate post-school years in vocational (职业的) training for work. However, it was not the case that university broadened minds. Rather, work seemed to narrow them.

    Dr. Golle came to this conclusion after she and a team of colleagues studied the early careers of 2,095 German youngsters. The team used two standardized tests to assess their volunteers. One was of personality traits, including openness, conscientiousness（认真）and so on. The other was of attitudes, such as realistic, investigative and enterprising. They administered both tests twice—once towards the end of each volunteer's time at school, and then again six years later. Of the original group, 382 were on the intermediate track, from which there was a choice between the academic and vocational routes, and it was on these that the researchers focused. University beckoned for 212 of them. The remaining 170 chose vocational training and a job.

    When it came to the second round of tests, Dr. Golle found that the personalities of those who had gone to university had not changed significantly. Those who had undergone vocational training and then got jobs were not that much changed in personality, either—except in one crucial respect. They had become more conscientious.

    That sounds like a good thing, certainly compared with the common public image of undergraduates as a bunch of lazybones. But changes in attitude that the researchers recorded were rather worrying. In the university group, again, none were detectable. But those who had chosen the vocational route showed marked drops in interest in tasks that are investigative and enterprising in nature. And that might restrict their choice of careers.

    Some investigative and enterprising jobs, such as scientific research, are, indeed beyond the degreeless. But many, particularly in Germany, with its tradition of vocational training, are not. The researchers mention, for example, computer programmers and finance-sector workers as careers requiring these traits. If Dr. Golle is correct, and changes in attitude brought about by the very training Germany prides itself on are narrowing people's choices, that is indeed a matter worthy of serious consideration.

    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.