It all began with a stop at a red light.

    Kevin Salwen was driving his 14-year-old daughter,Hannah,back from a sleepover in 2006.While waiting at a traffic light,they saw a black Mercedes Coupe on one side and a homeless man begging for food on the other.

    "Dad,if that man had a less nice car,that man there could have a meal," Hannah protested.The light changed and they drove on,but Hannah was too young to be reasonable.She pestered（纠缠）her parents about inequity,insisting that she wanted to do something.

    "What do you want to do?" her mom responded. "Sell our house?"

    Warning!Never suggest a grand gesture to an idealistic teenager.Hannah seized upon the idea of selling the luxurious family home and donating half the proceeds（收入）to charity,while using the other half to buy a more modest replacement home.

    Eventually,that's what the family did.The project—crazy,impetuous（鲁莽的）and absolutely inspiring—is written down in detail in a book by father and daughter scheduled to be published next month: The Power of Half.It's a book that,frankly,I'd be nervous about leaving around where my own teenage kids might find it.An impressionable child reads this,and the next thing you know your whole family is out on the street.

    At a time of enormous needs in Haiti and elsewhere,when so many Americans are trying to help Haitians by sending everything from text messages to shoes,the Salwens offer an example of a family that came together to make a difference—for themselves as much as the people they were trying to help.In a column a week ago,it described neurological（神经生物学的）evidence from brain scans that unselfishness lights up parts of the brain normally associated with more primary satisfaction.The Salwens' experience confirms the selfish pleasures of selflessness.

    Mr.Salwen and his wife,Joan,had always assumed that their kids would be better bigger house.But after they downsized,there was much less space to retreat to,so the family members spent more time around each other.A smaller house unexpectedly turned out to be a more family-friendly house.

"Who does the cooking in your home?" I'm often asked by my colleagues. "My wife and I share it 50/50," I usually say without hesitation.

    It's a lie, of course. We're pretty much even（相等的）when it comes to the children and the elderly. But the paying of bills isn't 50/50-my wife pays all sorts of household expenses, so I never even have to set eyes on them. And the cooking isn't 50/50, either.

    The truth is that I am the cook. On my recent 40th birthday, I received the following gifts from my children: a new pot, two mini bottles of truffle oil, a decorative salad-dressing pourer, and a juice-making machine. For a moment I longed for something more manly, a cricket bat, perhaps, and then had to admit that all these things would be useful for me.

    It's not that my wife can't or doesn't like to cook (she makes delicious Welsh cakes). Nor has it always been this way. In the early years of our marriage I'd be relaxing with a glass of wine while my wife prepared for dinner after work.

But at some point that changed and I became the cook. Ten years with my wife gave me the rewards-I can throw together a roast, and I can make much foreign food. But I have truly become a monster(怪物) in the kitchen, unable to keep myself away from cooking. "You have to add Dijon to the sauce; it brings out the taste of the cheese," I volunteer, as my wife is cooking. "Quick, stir in the butter so the dish becomes delicious."

    Is it any wonder that my wife has given up coming into the kitchen while I find the whole process of chopping, mixing, and adding things deeply satisfying?

    BKLYN House Hotel

    There are works by Brooklyn artists in this hotel. The 116 rooms are of great value and Manhattan is only 20 minutes away by taxi or subway. The immediate surroundings feel urban—the hotel is by a high-rise public housing project while the nearest commercial street is under elevated（高的）subway tracks—but Bushwick's best bars and cafes/restaurants are near-by.

    Doubles from $99, room only. Tel: 718 3884433

    Archer Hotel

    Visitors eager to stay in the heart of Manhattan should try one of the bargain-priced rooms at this hotel. Some start from as low as $179 a night (if prepaying in full). Rooms are small but tasteful, with nice touches such as exposed brick. Some have close-up views of the Empire State Building.

    Doubles from $199, room only. Tel: 212 7194100

    Pod 39 Hotel

    In an elegant brick building in Manhattan's Murray Hill, this excellent budget（预算）option opened following the success of its sister hotel, The Pod. The rooms are called pods given for their small size and may not suit everyone. But with prices among the most competitive in Manhattan, budgeters will be happy.

    Doubles from $95, room only. Tel: 212 8655700

    CitizenM New York Times Square

    This is the first US location for a Netherlands-based concept hotel chain—CitizenM. The hotel features self check-in at its 230 little but comfortable rooms via touch screen “Mood-Pads”. There's a rooftop bar, a 24-hour grab-and-go cafeteria and an area with public iMac workspaces. Although New Yorkers avoid nearby Times Square, all the lights, cameras and action can make it a fun tourist experience.

    Doubles from $170, room only. Tel: 212 319 7000

    No one likes to make mistakes. But a new study says organizations learn more from their failures than from their successes, and keep that knowledge longer.

    One of the researchers was Vinit Desai, an assistant professor at the University of Colorado Denver Business School. He worked with Peter Madsen from the Marriott School of Management at Brigham Young University in Utah.

    They did not find much long-term "organizational learning" from success. It is possible, they say. But Professor Desai says they found that knowledge gained from failure lasts for years. He says organizations should treat failures as a learning opportunity and not try to ignore them.

    The study looked at companies and organizations that launch satellites and other space vehicles. Professor Desai compared two shuttle flights. In two thousand two, a piece of insulating (隔热的) material broke off during launch and damaged a rocket on the Atlantis. Still the flight was considered a success. Then in early two thousand three, a piece of insulation struck the Columbia during launch. This time, the shuttle broke apart on re-entry and the seven crew members died. NASA officials suspended all flights and an investigation led to suggested changes.

    Professor Desai says the search for solutions after a failure can make leaders more open-minded. He points to air-lines as an example of an industry that has learned from failures in the past. He advises organizations to look for useful information in small failures and failures they avoided. He also urges leaders to encourage the open sharing of information. The study appeared in the Academy of management Journal.

    The mistakes we learn from do not have to be our own. We recently asked people on our Facebook page to tell us a time they had done something really silly. Fabricio Cmino wrote: Not long ago I wanted to watch TV, but it wouldn't turn on, so I did everything I could to start it. Thirty minutes later my mum showed up and, passing by, said to me "Did you try plugging it?" "I'm just dusting, Mum!" So she wouldn't notice how dumb I am sometimes!

    Bruno Kanieski da Silva told about a time he looked everywhere for his key. It was in his pocket. He wrote: I always promise I will never do it again, but after a few weeks, where is my wallet? For sure it will be in a very logical place.

    We may think we're a culture that gets rid of our worn technology at the first sight of something shiny and new, but a new study shows that we keep using our old devices (装置)well after they go out of style. That's bad news for the environment—and our wallets—as these outdated devices consume much more energy than the newer ones that do the same things.

    To figure out how much power these devices are using, Callie Babbitt and her colleagues at the Rochester Institute of Technology in New York tracked the environmental costs for each product throughout its life—from when its minerals are mined to when we stop using the device. This method provided a readout for how home energy use has evolved since the early 1990s.Devices were grouped by generation. Desktop computers, basic mobile phones, and box-set TVs defined 1992.Digital cameras arrived on the scene in 1997.And MP3 players, smart phones, and LCD TVs entered homes in 2002, before tablets and e-readers showed up in 2007.

    As we accumulated more devices, however, we didn't throw out our old ones.“The living-room television is replaced and gets planted in the kids' room, and suddenly one day, you have a TV in every room of the house,” said one researcher. The average number of electronic devices rose from four per household in 1992 to 13 in 2007.We're not just keeping these old devices—we continue to use them. According to the analysis of Babbitt's team, old desktop monitors and box TVs with cathode ray tubes are the worst devices with their energy consumption and contribution to greenhouse gas emissions (排放)more than doubling during the 1992 to 2007 window.

    So what's the solution (解决方案)?The team's data only went up to 2007,but the researchers also explored what would happen if consumers replaced old products with new electronics that serve more than one function, such as a tablet for word processing and TV viewing. They found that more on-demand entertainment viewing on tablets instead of TVs and desktop computers could cut energy consumption by 44%.

    You're out to dinner. The food is delicious and the service is fine. You decide to leave a big fat tip. Why? The answer may not be as simple as you think.

    Tipping, psychologists have found, is not just about service. Instead, studies have shown that tipping can be affected by psychological reactions to a series of different factors from the waiter's choice of words, to how they carry themselves while taking orders, to the billl's total.

Even how much waiters remind customers of themselves can determine how much change they pocket by the end of the night.

    "Studies before have shown that mimicry (模仿)brings into positive feelings for the mimicker, "wrote Rick van Baaren, a social psychology professor. "These studies show that people who are being mimicked become more generous toward the person who mimicks.

    So Rick van Baaren divided 59 waiters into two groups. He requested that half serve with a phrase such as, "Coming up!" Those in the other half were instructed to repeat the orders and preferences back to the customers. Rick van Baaren then compared their takehome pay. The results were clear-it pays to mimic your customer. The copycat (模仿者)waiters earned almost double the amount of tips to the other group.

    Leonard Green and Joel Myerson, psychologists at Washington University in St Louis, found the generosity of a tipper may be limited by his bill. After research on the 1,000 tips left for waiters, cabdrivers, hair stylists, they found tip percentages in these three areas dropped as customers' bills went up. In fact, tip percentages appear to plateau (稳定期)when bills topped $100 and a bill for $200 made the worker gain no bigger percentage tip than a bill for $100.

    "That's also a point of tipping," Green says. "You have to give a little extra to the cabdriver for being there to pick you up and something to the waiter for being there to serve you. If they weren't there, you'd never get any service. So part of the idea of a tip is for just being there."