When was the last time you did something really fun with one of your parents—just the two of you?

    Parents who take their young children to music，swimming and art classes often stop arranging such activities once their kids are older and in school all day.But it doesn't have to be that way.Doing something enjoyable with your kids just might make you look at each other in a whole new way，especially if you do it through a class or an event.When parent and child become students together，it puts them on the same level，at least for a while.

“I really like parents to come to class with their kids—they start sharing things and talking about what they're doing and what they like，” said art teacher Pyper Dixon.

    However，finding something new in common is a big  choice for them，especially when kids get involved in sports and other after­school activities.But it's possible to learn a new skill or hobby together.

    That's certainly true of Lauren,11，from Silver Spring，who is in Dixon's class with her father，Dennis.“I was just going to drop her off，” Dennis said，“but Dixon persuaded me to stay.”

    Now Lauren gets to nag her father about doing his art homework.“He always leaves it to the last minute，” she said.“But then he'll turn around to do amazing drawings，”  she added.“We have different styles of drawing，so it's interesting  to talk it over with him.”

    Without the Saturday morning art class，Dennis said，he  would be reading the paper，and Lauren would be on her own in her room or on the computer.But they talk more now.“I can't think of an experience where you communicate with your kid so closely，” he said.

    Over the years, Brian Wansink, director of the Food and Brand Lab at Cornell University, has studied such things as how far Americans typically drive to buy food, how many times we refill our plates at all-you-can-eat buffets and how we organize our kitchens. In the mid-2000s he famously coined the phrase "mindless eating"(and wrote a book by that name) to focus attention on all the bad dietary decisions we make without really thinking about them.

    His new book, Slim by Design: Mindless Eating Solutions for Everyday Life, aims to change the design of restaurants, school lunchrooms, office cafeterias and homes so that the mindless choices we make will be more healthful ones. Some examples:

    Keep kitchen counters clear. No visible snack food, no bread, no nuts — not even breakfast cereal. In Wansink's research, "women who had even one box of breakfast cereal that was visible — anywhere in their kitchen — weighed 21 pounds more than their neighbor who didn't."

    Trick yourself into drinking less wine. "We tend to focus on the height of what we pour and not the width, so we pour 12 percent less wine into taller wineglasses than we pour into wider wineglasses." And the shape of the glass is not the only variable that affects how much we drink. Wansink writes: "Because red wine is easier to see than white wine, we pour 9 percent less red wine whenever we pour a glass."

    Wansink said his researchers also found that people ate less at restaurants when sat in well-lighted areas near windows and doors, than in darker areas or in the back. They ate less if they were offered a doggie bag, or to-go box, before they got their meals: apparently the idea of getting a "free" second meal outweighed the impulse (冲动) to clean their plates. Workers who frequently ate at their desks weighed 15.4 pounds less, on average, than those who didn't. Fruits and vegetables kept on the top shelf of the refrigerator were eaten at higher rates than those on lower shelves.

    The point, Wansink says, is to consider findings like those and change your environment or habits. Then you won't have to think about it: You'll just eat less.

    My wife and I went to this vegan(严格的素食主义的) restaurant to give it a try. As we were eating our pepper and salt tofu, a young lady named Debra walked in. She wasn't aware that the place is vegan and was looking for some meat. My wife and I talked up the place and invited her over to try some of our tofu. Debra tried it, nodded and went out.

    After a few minutes, she and her mother both walked back in. We were having the rest of our meal at that time, so we told her what we had ordered. Debra then asked the waitress to just repeat our order for them. Next, Debra said. "And we want to pay for their meal", pointing to my wife and me. We tried to say no, but Debra wouldn't listen.

    That was not the end of it. Hugs were in order. Debra came over to our table and my wife got up to hug her. Debra hugged my wife and put $ 100 into her hand. My wife firmly said NO, but Debra insisted. Debra kept talking about our kindness, and we did the same about hers and her mother's. With tears in the eyes, the workers were blown away by this whole exchange between four strangers. I left the waiters and waitresses a tip that would cover all of our meals and we were on our way.

    I've been witnessing so much kindness, especially over the last few years, as I began to pay more attention. We now have a new favorite restaurant and every time we go there my plan is to pay for someone else's meal.

    For the business traveler who's all about efficiency: check out these hotels that will get you in and out with a minimum trouble.

    When you're pressed for time on a business trip, nothing can annoy you more than a slow hotel check-in process. On your next trip, try these hotels that offer a speedier check-in process.

    ◆Marriott Detroit Airport

    Another option for business travelers in a hurry: Marriott is rolling out its mobile check-in app to 325 hotels this year, including the Marriott Detroit Airport hotel. (I've tested the app itself but not for a real visit quite yet.) here is the basic idea: you download the iPhone or Android app. The night before, you can "check-in" virtually. When you arrive, you get an alert that the room is ready and your key, which is already tied to your reservation, is waiting for you at the desk.

    ◆Hyatt Regency Minneapolis

    I happened to stay at this hotel recently and liked how fast the kiosk check-in works. The kiosk asks you to insert your credit card, similar to an airport terminal. The whole process took about 3 minutes. When I left, I was equally impressed with the fast check-out: An agent meets you in the lobby with, an iPad and asks for an email to use for a receipt. The big advantage: you never have to wait in line.

    ◆Radisson LaCrosse

    The Radisson is trying to make the kiosk process even faster. At a few select hotels like the Radisson Lacrosse in Wisconsin, you use a mobile app to register and then receive a barcode by email or text. When you get to the kiosk, you can scan the barcode to get your key without any other steps required. It's super fast. You can find this new check-in system at the Radisson hotels in Salt Lake City, Seattle, and Phoenix as well.

    There are billions of people on this planet, and many of us love to eat meat. In 2018 alone, the average American will consume more than 100 kgs of red meat, according to a report from the US Department of Agriculture (USDA). At the same time, the environmental impact caused by meat consumption – waste, animal treatment, health issues and even the greenhouse gas effects – has given rise to a number of startups (新兴企业) looking for ways to fill our growing demand for meat. But can the demand be filled in a sustainable and affordable way?

    A bunch of companies are not only optimistic but are working to make this happen sooner. All of these companies harvest cells from animals and grow them in a lab. For example, San Francisco-based Memphis Meats is developing cell-based meats in its laboratories by manufacturing fat and muscle cells without requiring any animals. And don't worry if you're not a meat lover. Startups such as Jet Eat, which is based in Israel, are working on food products grown in labs that are plant based and produce meats using natural ingredients while still maintaining flavor, consistency and the "overall sensory experience".

    As you can imagine, there are plenty of hurdles facing the industry. Educating the public is a big one. Another controversial issue is the labelling of the products. Meat industry trade groups have been pressing the USDA to more strictly regulate alternative meats, labeled as "imitation products".

    Many of us have concerns about the challenges facing future generations as our global population swells and the earth's natural resources shrink. The good news is that there are plenty of companies around the world—like those producing lab-grown meats - who are working to solve some of these problems and make a few bucks in the process. Nothing wrong with that.

    On a hot summer weekend, Jorge Ayub saw the public beach north of Boston already crowded with nearly 1 million people drawn to the annual sand sculpture festival. Traffic on the nearby road was heavy, bands played music loudly, and later that night fireworks would light up the beach.

    And on the sand were four pairs of tiny shorebirds. These chicks(小鸟) were still too young to fly and a precious addition to the national endeavor to save a bird once down to 139 pairs in Massachusetts. It was Mr. Ayub's job. "Everyone made it," Ayub, a coastal ecologist reported at the end of the long weekend over the nests.

    Once common, piping plovers(笛鸻) were hunted and then squeezed out of their habitats(栖息地) by coastal development until, in 1986, the federal government listed the Atlantic Coastal birds as threatened. The bird's recovery has been halting. After three decades, the Atlantic population stands just under the 2,000-pair goal set by federal law.

    But the star has been Massachusetts, which has seen plovers increase to 687pairs from 139 pairs in 1986. One reason for that: "chick-sitting" in which conservationists sometimes spend all day watching over the birds.

    That progress has made Massachusetts the only East Coast state that decided to relax some Endangered Species Act restrictions: for example, to reduce the fenced-off areas and vehicle limits that have annoyed residents(居民).

    “Look at the stretch(一片土地), "Anyb says. "We had six nesting pairs between here and that bathhouse 600 yards away. By regulation, each nest should have 100 yards of fencing. We could have put up fencing and closed the beach all the way to the bathhouse."

    Instead, the plovers are surrounded in much smaller areas by "symbolic fencing". None of the 52 seawall entrances to the beach are closed. "If we put up too much fencing, people will be upset, and they are going to destroy it or walk right through the nesting areas," Ayub says. "By opening the beach, people are happier and the species does better."