Are you interested in higher education in the United States? The following advice might help you.

●College, University or Institute

    College and universities offer undergraduate degrees in arts and sciences. And both can help prepare young people to earn a living. But many colleges don't offer graduate studies. Universities are generally bigger, offer more programs and do more research. An institute of technology can offer a wide choice of programs and activities. Seventy-five percent of freshmen go there with a strong interest and involvement in the arts.

●The Application Process

    International admissions officers advise students to apply to at least three schools. You may be able to apply online and pay the application charge with a credit card, or by mail. You should study the websites of schools to find information about how and when to apply, how much it will cost and whether any financial aid is available.

●Get a Student Card

    If you requesting a visa for the first time, you will have to go to an American embassy or consulate（领事馆）. You will need to bring a government form sent to you by your American school that shows you have been accepted. A consular official will also take your picture and your fingerprints. You will also need banking and tax records that show you have enough money to pay for your education.

●Financial Aid

    American schools provide aid, like scholarships, fellowships, to almost half of foreign graduate students, but only ten percent of undergraduates. But grants, which, unlike a loan, does not have to be paid.

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    Twelve years ago, I was a 19 -year-old guy living in the French A1ps. In February 2004, while skiing the back - country in Val d'Isere, I fell off the mountain, resulting in a right leg broken in several pieces. I was helicoptered to hospital, operated on immediately—and there started my adult life.

    Before the accident, I was on a path to what I hoped would be a career in rugby. After-wards, and participation in collision sport was gone. I found a replacement in cycling. Unfortunately, by late 2012, I tried to cycle up Mount Ventoux, but it was halfway up when the pain hit me and I gave up.

    A decision needed to be made on a next step. I had to have my lower right leg cut off. Several months later, I had my first proper weight - bearing prosthetic (假肢). I jumped on a train with my bike to Mount Ventoux. Though it certainly wasn't my quickest, I did it.

    Two weeks later, I was lucky enough to be given a running blade; I bounced on it that day and then raced my triathlon (三项全能) on the Monday. So, that was me, up and running - almost 12 years since I had last run.

    Along with my running coach, I complete a “make every kilometre count” programme of four runs per week alongside a busy cycle, swim and gym schedule. So far this year, I have raced a 10k with an unexpected personal best in January of 38:04. I have my first speed triathlon in late March before heading to North Korea to compete in the Pyongyang Marathon on 10 April.

    If my lifetime allows, I will attempt to race in every country in the world. In the meantime, I'll keep on running — and, when it hurts and I'm low on motivation, I'll remember how far I've come and how much further I've got to go.

    It's common knowledge that sleep problems can be caused by things such as stress, anxiety, or even using a smartphone before bedtime. But recently, a team of researchers discovered that genes could also be a cause of sleepless nights.

    The scientists, from Rockefeller University in New York, US, found that delayed sleep phase disorder（DSPD，睡眠相位后移综合症）, a condition that affects one's sleeping patterns, is passed down via a mutated（突变的）gene. DSPD sufferers wake up later and go to bed later than the average person. To come to their conclusion, the team studied a 46-year-old woman who is only usually able to fall asleep at 2 or 3 in the morning. It was discovered that the woman's body produces the hormone that helps her sleep at night up to 7 hours later than regular sleepers. The scientists found this was caused by a mutation in one of the woman's genes, one that helps regulate the “body clock”.

    Some of the woman's family members were also found to share the same mutation—and the same sleeping problems –leading the scientists to believe that sleep troubles are passed down through the generations.

    However, having this mutation doesn't mean you automatically have sleep problems. The team also found two people who had the mutation but reported no problems with their sleep.

    But while this is an interesting discovery, it offers no help to those who can't fall asleep at night—although there are a few things you could try to help you sleep earlier.

    BBC journalist Michael Mosley produced a TV documentary in May in which he talked about his battle with insomnia（失眠）and the techniques he used. “I avoid social media for at least an hour before bed, I do mindfulness exercises, and if I wake up in the middle of the night, I read a book for an hour or so,” he wrote in an article for the Radio Times.

    As I was thinking about language learning the other day, the image of baking bread came into my mind. I compared some of the exercises and drills that we put ourselves through in order to learn a language to the various ingredients that go into baking a loaf of fresh bread.

    Real language learning takes place in human relationships. No one sits down and eats a cup of flour, even if he is hungry and in a hurry. You don't become bilingual（双语的）by learning lists of vocabulary. You don't become a speaker of a language by memorizing verb conjugations（动词的词形变化）and agreement rules. You become bilingual by entering a community that uses that other language as its primary means of communication.

    I am not suggesting that we can make bread without ingredients. Flour is necessary, as are yeast, salt, water and other ingredients. Vocabulary is part of any language and will have to be learned. Grammatical rules exist in every language and cannot be ignored. But merely combining the appropriate ingredients in the recommended proportions does not result in bread. At best, you only end up with a ball of dough（面团）.

    In order to get bread, you have to apply heat to the dough. And in language learning, that heat comes from the community. Anyone who has learned a second language has experienced that heat. It creeps up your neck when you ask the babysitter, “Have you already been eaten?” when you meant to say, “Have you already eaten?” When you try to say something quite innocent and the whole room bursts into laughter, you are experiencing the heat that turns raw dough into good bread.

    Remember the old saying, “If you can't stand the heat, get out of the kitchen”? This is where language learning often breaks down because we find the heat uncomfortable and we stop the baking process. In other words, we can't stand the heat, so we get out of the kitchen.

    However, the language learner who stays in the kitchen—in the heat—until the combined ingredients are thoroughly transformed will enjoy the richness of a quality loaf of bread. He said that he did not “get out of the kitchen” at the critical moment when the oven seemed too hot. The dedicated language learner knows that becoming bilingual cannot be achieved without the heat!

    Most parents fear getting letters home from their children's school. They are usually informing them that their child is in big trouble. But ahead of the SATs exams next week, one school decided to send a letter of a different type.

    Bosses at Buckton Vale Primary School in Stalybridge sent letter to all pupils in the sixth grade to tell them how special and unique they are. The letter highlights all the natural skills and abilities the pupils have and everything that makes them "smart'' individuals.

    They are told how their laughter can brighten the darkest day and that the examiners do not know the pupils are kind, trustworthy and thoughtful.

    The letter, signed by the headmaster and two other teachers, has been put on the school's Facebook page and shared more than 9. 000 times with more than 7,000 likes.

    The letter reads, "Next week you will sit your SATs tests for maths, reading, spelling, grammar and punctuation. We know how hard you have worked, but there is something very important you must know. The SATs test does not assess all that makes each of you special and unique. The people who create these tests and score them do not know each of you in the way that we do and certainly not in the way your families do. "

    The letter goes on to say that the tests are not the most important thing in life, adding, "The scores you will get from this test will tell you something, but they will not tell you everything. There are many ways of being smart. You are smart!"

    The letter has been welcomed by many parents on Facebook. Lynn McPherson wrote, "That's great instilling (逐步灌输) hope, faith and belief. " And Mary Tilling said, "Every child school receive one of these. Brilliant. "

Amid the coronavirus outbreak, the U. S. Department of Homeland Security recommends having at least a two - week supply of water and food.

Potatoes

Shelf life: 2 to 5 weeks if stored in a cool, dry, dark place

Yukon Gold, red, and fingerling potatoes will last from two to three weeks. Larger white potatoes can last for three to five weeks. Sweet potatoes have about the same shelf life. Don't store them next to onions, however. The two might go together well in cooking, but raw, each gives off gases and moisture that might cause the other to spoil faster.

Tea

※Shelf life: 6 to 12 months past "sell - by" date

Dried tea leaves, whether loose (in a sealed container) or in teabags (in an unopened box) can easily last a year or more if they're not subjected to damp or humidity. However, the tea does tend to lose flavor over time.

Peanuts

● Shelf life: 1 to 2 months

Peanuts in their shell, especially when kept cool and dry, are perfectly happy in the cupboard for as long as two months.

Canned fruits and vegetables

● Shelf life: 1 to 2 years past "sell – by" date

Canning is an extremely efficient means of preserving food. Generally speaking, if canned foods aren't subjected to extreme heat, their contents should stay good for two years or more. Be aware, however, of dented cans or those with swollen tops, which may indicate the presence of bacteria inside.