What will power your house in the future？Nuclear, wind, or solar power？According toscientists at the Massachusetts Institute of Technology(MIT)in the US, it might beleaves—but artificial(人造的)ones.

    Natural leaves are able to change sunlight and water intoenergy. It is known as photosynthesis(光合作用). Nowresearchers have found a way to imitate this seemingly simple process.

    The artificial leaf developed by Daniel Nocera and hiscolleagues at MIT can be seen as a special silicon chip with catalysts(催化剂). Similar tonatural leaves, it can splitwater into hydrogen and oxygen when put into a bucket of water. The hydrogenand oxygen gases are then stored in a fuel cell, which usesthose two materials to produce electricity, located eitheron top of a house or beside the house.

Though the leaf is only about the shape of a poker card, scientistsclaimed that it is promising to be an inexpensive source of electricity indeveloping countries.“ One can imagine villages in India and Africa not longfrom now purchasing an affordable basic power system based on this technology, ”said Noceraat a conference of the American Chemical Society.

    The artificial leaf is not a new idea. The first artificial leafwas invented in 1997 but was too expensive and unstable for practical use. Thenew leaf, by contrast, is made ofcheap materials, easy to useand highly stable. In laboratory studies, Nocera showedthat an artificial leaf prototype(原型)could operatecontinuously for at least 45 hours without a drop in activity.

    The wonderful improvements come from Nocera's recent discoveryof several powerful, new andinexpensive catalysts. These catalysts make the energy transformation insidethe leaf more efficient with water and sunlight. Right now, the new leafis about 10 times more efficient at carrying out photosynthesis than a naturalone. Besides, the device canrun in whatever water is available；that is, it doesn'tneed pure water. This is important for some countries that don't have access topure water.

    With the goal to “make each home its own power station” and“give energy to the poor”, scientistsbelieve that the new technology could be widely used in developing countries, especially inIndia and rural China.

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April Fool's party

On Friday, April 1, Inner Affair goes back to the days of funk! Classic Tunes from the 70's and 80's by DJs Den & Sion, 9pm till late.

Tickets: Free entrance for those in costume, otherwise 50 yuan (US$6)

Time/Date: 9 pm, April 1

Place: Inner Affair, 1/F Qiankun Dasha, 6 Sanlitun Xiliujie, Chaoyang District

Tel: 8454-0321

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The "worst" party

Organized by ozone productions, the party is set to be "the worst ever", with the lamest music from the 60s, 70s and 80s. Special prizes will be awarded to the worst dressed or for bad fashion sense.

Tickets: Free entrance

Time/Date: 9 pm, April 1

Place: Pula Pula, Tianze Lu, Oriental Seven Colours Plaza, Chaoyang District

Tel: 6466-8575

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La Nuit Francaise

Again on the 2nd Thursday of the month La Nuit Francaise will be held at Le Rendezvous. The monthly event is an opportunity for all French people and everyone interested in France or speaking French to gather together.

The evening features three glasses of wine for participants and a special exhibition.

Time/Date: 7 to 10 pm, April 14

Place: Le Rendezvous, 3 Gongti Beilu, across from the Pacific Century Plaza, Chaoyang District

Tel: 6462-9110

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Marco V

Dutch DJ Marco V drops by Banana for a gig which is supported by Hong Kong's DJ Spark.

Marco V has been around for many years, as an inventive, style blending deejay and a successful and devoted producer. His spinning is energetic, crowd pleasing and never sees an empty dance floor. He was ranked No. 15 in this year's international DJ MAG DJ Top100.

Tickets: 40 yuan (US$4.80) in advance, 50 yuan (US$6) at the door, both including a free drink

Time/Date: 10 pm to 4 am, March 31, April 1

Place: Banana, in the lobby of the Scitech Hotel, 22 Jianwai Dajie, Chaoyang District

Tel: 6528-3636

    All Alice Waters wanted was bread, jam and lettuce that tasted real, with a cup of good coffee or a glass of wine on the side. The founder of Chez Panisse, the California restaurant famous for launching the farm-to-table movement, certainly didn't plan to start a revolution.

    Returning to the United States in 1965 after studying in France, Waters missed the delicious food and community of the little cafes where she spent most of her time. “The United States was a land of frozen food, so eating even just fresh bread and jam was an extremely pleasant surprise to me,” says Waters. “And spending time in restaurants with friends… it was very important to me.”

    One day, an idea struck Waters that maybe her cooking and sense of community could help her make some money. Believing they could do anything, she and a group of friends raised money, found a house in Berkeley and opened a little restaurant called Chez Panisse in 1971.

    Most ingredients Waters could find were from industrial farms. They tasted totally different from the ones her parents planted during World War II and the ones she had enjoyed in France. Thus she began a search for suppliers who would grow good ingredients.

    “I was looking for taste. And I couldn't find taste until I met the local organic farmers who were growing vegetables for flavor,” Waters recalls. “I realized that I would be dependent on them for the success of my restaurant.”

At first, the finances were a disaster. If any of the ingredients didn't taste right, chefs threw them out. Staff had to taste the wine to sell it. That meant thousands of dollars of wine disappeared on a regular basis. People who offered ingredients were given meals in trade.

    But Chez Panisse had lines out of the front door from the very first night. Waters' sense of taste and her dedication to making the best food possible kept people coming back. It didn't take long for Chez Panisse to catch the attention of foodies (“吃货”). Throughout its existence, the restaurant has earned the highest praise of many critics. It has sometimes been called the best restaurant in America.

    Now 72, Waters is not content with staying at home and cooking in her kitchen. Last September, she flew to Washington D. C., to meet members of Congress to discuss the benefits of free lunch for all schoolchildren.

    Many people have called Waters unrealistic over the course of her 45-year fight for good food. Nevertheless, her single-mindedness ended up sparking a farm-to-table movement. “She didn't start Chez Panisse to change the world,” said Marion Nestle, a New York University nutrition professor. “But what she did was absolutely revolutionary. She's a force and deserves every bit of recognition that comes her way.”

    Children grow quickly, especially their feet. But many families cannot buy new shoes each time a child needs them. As a result, about 300 million children around the world go barefoot. Those children risk picking up diseases and parasites from the soil.

    Kenton Lee, an American man invented The Shoe That Grows. He explains, “It grows in three places: the front, on the side and on the back. It can last up to five years. The bottom is rubber like tire rubber. The top is just high-quality leather. ”

    Lee says he got the idea for the shoe while working as a volunteer in an orphanage in Kenya. “I just remember a little girl who wore a pair of small shoes. The shoes were so small that she had to cut open the front of her shoes to let her toes stick out. And I just remember thinking, wouldn't it be nice if there were a pair of shoes that could grow with her feet？”

    However, Lee says it was not easy to turn his idea into a reality. Finally, in 2009 Lee founded a non-profit organization called Because International. In the office of Because International, Lee keeps a pair of his own shoes to help him remember his promise.

    A pair of shoes, he says, gives more than protection. It gives a child self-worth and more chances to succeed. “Because it's a small thing that really does make a big difference to keep them healthy and happy and having more chances to succeed.”

    Kenton Lee adds that his goal is to help get The Shoe That Grows to as many children as he can around the world.

    If you frequently travel for business, Staybridge Suites offer you a range of home comforts. Four recent visitors to Staybridge Suites explain why they booked, what they enjoyed and what made them want to return.

Claire Metcalf

    "The concept is great, but the staff are the ones who really make it." she says. "It takes a lot of discipline to always be friendly, but the staff at Staybridge Suites do that. They genuinely care about you. "

Andrew Roberts

    "One of the best things is having my own kitchen. I often end up working late and I don't fancy eating in a restaurant on my own, so cooking for myself is a big drawcard. "

    "The main thing for me is being able to cook and have my own little flat. The staff are amazing. It is great to be recognized by them, "he says.

Pauline Robinson

    "What I love about it is the way that you are treated by the staff," she says. "Some of the staff have been there all that time and they do look after you well. As a woman staying on my own, it is reassuring that they look out for you, and recently when I was poorly depressed they even brought things I needed to my room. "

Ryan Ruckledge

    "The fully-equipped kitchen is great. I always have a one-bed apartment so I have a separate kitchen and dining room and I'm able to relax and cook some meals. Eating out can feel a bit much when you do it day in and day out—it makes you hate what you do—and I don't want that. "