Have you heard an old saying “The grass looks greeener on the other side of the fence”? It means other places often look better, more interesting than the place where you live. “Let's go to KFC for dinner and then watch some Japanese cartoons!” We all know it: more and more Chinese kids love American and Japanese food and movies. Some people worry that young Chinese are beginning to feel that way. They see young Chinese ignoring (忽视) Chinese culture and, instead, buying Japanese cartoon books, watching Korean soap operas and even celebrating Western holidays.

    Foreign books and soap operas are good, but Chinese writers and actors are just as good. As for holidays, Christmas is nice, but it can never have the meaning for Chinese that Spring Festival has, and the West has nothing to compare with the Mid-Autumn Festival. China has lots of cool things in its culture: calligraphy, Bejing Opera, quick meals on the streets, and even Jay Chou! And let's not forget the part of Chinese culture I like best: its friendliness. Not all countries are as warm as China.

    It's good to enjoy other cultures and learn from them, but they can never replace your own culture. It's good to look on the other side of the fence, but make sure you take a good long book. You will find that the grass isn't always greener.

    Although some people become worried about that, I don't think they should. Will we get more powerful without learning from other countries? Will Chinese people live more happily without American fast food? Besides, it's fun to learn about different cultures. Chinese kids can learn about other cultures and have fun, but they also need to learn more about their own culture. Be proud of Chinese culture and of being Chinese!

    Tennis Court

    Located in our neighboring island, enjoy a short boat ride to reach the tennis court. An all-weather exterior(外面的) court provided an exceptional playing surface for a great game of singles or doubles. Free tennis equipment is available.

    Time: Open daily 8:00 am to 8:00 pm

    Hitting partner is available at US$ 65 per hour per person.

    Reservation in advance is required. Please contact Recreation.

    Price should include an extra 20% service charge.

    Fitness Centre

    Located near the main pool, our fitness centre Kuda Hurra provides physical challenges and mental relaxation.

    Guests must be at least 13 years of age to use the facility. Free athletic wear is available while a Fitness Centre Attendant provides assistance only from 7:00 am to 9:00 pm. For the safety of everyone using the facility we request that no children under the age of 18 are permitted to use the facility when unattended by our staff.

    Open 24 hours.

    Kids for all seasons

    Children from four to twelve years are welcome to join our Kids for All Seasons Programme. The Kids Club is located near the main pool next to the Gym building and is open daily from 9:00 am to 5:00 pm.

    The Kuda Mas Club includes recreational and educational activities such as arts and crafts, painting, leaf folding, island discovery tours, fish feeding and much more.

    Please contact the Kuda Mas Club for more information.

    Technology is always trying to meet our needs and demands. 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 "recreate 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 restaurant than homes and high-end restaurants.

    Researchers continue to show the power behind our sense of smell. Recent studies have found, among other things, that the smell of foods like pizza can cause uncontrollable anger in drivers on roads.

    The review explains that smell is unique in its effects on the brain. According to Conrad King, the researcher who carried out the review, “more than any other senses, the sense of smell goes through the logical part of the brain and acts on the systems concerned with feelings. This is why the smell of baking bread can destroy the best intentions of a dieter.”

    Smell, which dictates(决定) the unbelievable complexity of food tastes, has always been the least understood of our senses. Our noses are able to detect up to 10,000 distinct smells. Our ability to smell and taste this extremely large range of smells is controlled by something like 1,000 genes (基因), which make up an amazing 3% of the human genome. Researchers Richard Axel and Linda Buck were together awarded a Nobel Prize in 2004 for their ground-breaking research on the nature of this extraordinary sense. These two scientists were the first to describe the family of 1,000 olfactory (嗅觉) genes and to explain how our olfactory system works.

    According to one study in the research review, smelling fresh pizza or even the packaging of fast foods can be enough to make drivers feel impatient with other road users. They are then more likely to speed and experience uncontrollable anger on roads. The most reasonable explanation is that these can all make drivers feel hungry, and therefore desperate to satisfy their appetites.

    In contrast, the smells of peppermint and cinnamon were shown to improve concentration levels as well as reduce drivers' impatience. Similarly, the smells of lemon and coffee appeared to promote clear thinking and mental focus.

    However, the way genes regulate smell differs from person to person. A study by researchers in Israel has identified at least 50 olfactory genes which are switched on in some people and not in others. They believe this may explain why some of us love some smells and tastes while others hate them. The Israel researchers say their study shows that nearly every human being shows a different pattern of active and inactive smell-detecting receptors.

    Wilbur and Orville Wright were the two youngest sons of Bishop Milton Wright, Wilbur was born on a farm near Millville and Orville was born in August in the house the family would come to occupy for more than 40 years in Dayton.

    Orville would discover in later years that he and Wilbur's first interests in flight began when they were children, with powered rubber-band-helicopter toys that their father would bring home for them from trips around the country. Orville and Wilbur would build duplicates（复制品）of these toys and bounce them off the ceiling. They were just crazy about these things for the reasons that they did not yet understand.

    Both boys loved to solve problems that seemed difficult to others. The more difficult the problem was, the more they saw it as a challenge. Exploring the unknown was such a joy for then that Orville once said, "I can remember when Wilbur and I could hardly wait for the morning to come to get at something that interested us. That's happiness."

    Putting their gift to work, the boys entered the printing business soon after high school. Orville designed and then built a printing press（印刷机）for this enterprise. At first, they did contract printing for other people, and soon one of their customers during the early 1890s was Father Milton's church. They also tried the newspaper business, and although their two newspapers, the West Side News and The Evening Item were considered to be of high quality, Dayton already had daily newspapers, so the Wrights soon returned to contract printing.

    Branching out into other areas, they also opened a bicycle business. Bicycling was the fastest growing sport in the country at that time, and their repair shop soon led them into building bicycles of their own design, often with tools of their own construction, such as the lathe（车床）driven by a one-cylinder gasoline engine built by Orville. The bicycle shop would provide the livelihood（生计）that would allow them to carry out their experiments on airplanes.

    Kakano means "seed" in Māori. For Jade Temepara, a Māori woman who was crowned New Zealand's Gardener of the Year in 2012, though, it means a lot more. Temepara owns Kākano, a Māori restaurant and cooking school in Christchurch, on New Zealand's South Island.

    Even a first-time tourist to New Zealand will notice the presence of the Māori culture and language everywhere. Now, so many non-Māori young people learn the language — a trend that picked up after the passage of the Māori Language Act in 1987 — that it's not unusual to hear teens and twenty somethings of European descent in Auckland asking their friends if they want to hang out and get some kai (food) later. That's a striking contrast from several generations ago, when New Zealand law banned Māori in schools, either in written or spoken form.

    While Temepara was happy to see the Māori language make a comeback, there were still parts of her native culture that were less present in New Zealand's daily life. She felt that too few Māoris of her generation were trained in their culture's traditional cooking methods and native ingredients (原料). That's when Temepara came up with the idea of launching a cooking education program that would go into Māori schools and other community gathering places to teach classes in traditional Māori cooking and food preparation.

    The idea was so successful that it eventually led to a brick-and-mortar cafe and shop in central Christchurch. There, Temepara trades in traditional kai — look for cold smoked mussels, karengo (a native seaweed), Manuka honey and a native variety of sweet potato called kumara.

    Although many of the ingredients grow wild in New Zealand, that doesn't mean just anybody can harvest them.

    "The Māori subtribe Katti Menguai are the only ones that are allowed to have some, if they come from a lineage of chiefs. It is by bloodline only. You can't even be invited. If you're not blood, that's it, you can't go. My family is of that lineage. And so, traditionally we would harvest the birds." This is both a tribal (部落的) practice and an accepted national law.