Instagram is a fast, beautiful and fun way to share your life with friends and family. Take a pictureor video, choose afilter to transform its look and feel. and then post to Instagram—it's that easy. You can even share to Facebook. Twitter andmore. It's a new way to see the world. So many photos of food are contained on Instagram—now a pop-up diner in London is taking advantage of this new trend by letting people settle the bill for their meals simply by uploading photos of their dishes to social networks.

    I always thought people's taking pictures of their food was kind of silly, but at this new pop-up restaurant in the UK, I'd probably do it too.“The Picture House”is the world's first pay-by-photo restaurant—you order, click a photo of the food, share on Instagram and eat for free!

    The restaurant belongs to frozen food giant(巨人) Birds Eye, who came up with the idea to cash in on people's addiction with photographing food and sharing the pictures online. They conducted a survey and found out that more than half of the British population regularly took pictures of their meals. So they realized it was a better way to advertise their new dining range.

    The pop-up diner was open in Soho, London for three days in May, and is now moving to other major UK cities. They serve two-course meals that customers don't have to pay for, if they photo and lnstagram it.

    The restaurant is a part of Birds Eye's“Food for Life”campaign, a new marketing project that aims at changing the way people look at frozen food.“Taking photos of food enables people to show off and to share their mealtime moments—from the everyday to the special.” said marketing director Margaret Jobling.

    The reaction to The Picture House has been great so far and the pay-by-picture concept has proven to be an effective way. Alternative payment methods are actually gaining popularity among a lot of businesses. Last year in a cafe in Germany customers pay by how much time they spend there, not by what they eat.

    There was once a captain who loved money so much that he cheated his sailors at the end of every voyage and took their wages.

    On the last day of one voyage, the ship was in a small port. It was winter time, and the sea was very cold, so the captain said to his sailors, “If one of you stays in the water during the whole night, I will give him my ship. But if he comes out before the sun appears, I shall get his wages.”

    The sailors had heard about the captain's cheating, so they didn't trust him. But then one of them, who thought that he was cleverer than the captain, said that he would do it. He got into the water, and, though it was very cold, he stayed in it. When it was nearly morning, some fishermen lit a fire on the shore about half a mile away.

    “You are cheating,” the captain said to the sailor. “The fire's warming you.”

    “But it's half a mile away! ”said the sailor.

    “A fire's fire,” answered the captain. “I have won.”

    The sailor came out of the water, and said, “Perhaps you think that you are clever because you have won my wages, but you can't cook a chicken.”

    “I can, ”answered the captain.

    “If you cook this chicken,” said the sailor, “I shall work for you without wages for seven years, but if you can't, you will give me your ship.”

    The captain agreed, took the chicken and said, “Where's the fire?”

    “There it is,” answered the sailor. “On the shore.”

    “But it's half a mile away,” said the captain angrily.

    “ 'A fire's fire' you said,” answered the sailor. “If it is enough to warm me in the water, it is enough to cook your chicken.”

    You can't imagine how terrible I felt at that time. A month before my first marathon, one of my ankles was injured and this meant not running for two weeks, leaving me only two weeks to train. Yet, I was determined to go ahead.

    I remember back to my 7th year in school. In my first P.E. class, the teacher required us to run laps and then hit a softball. I didn't do either well. He later informed me that I was "not athletic".

    The idea that I was "not athletic" stuck with me for years. When I started running in my 30s, I realized running was a battle against myself, not about competition or whether or not I was athletic. It was all about the battle against my own body and mind. A test of wills!

    The night before my marathon, I dreamt that I couldn't even find the finish line. I woke up sweating and nervous, but ready to prove something to myself.

    Shortly after crossing the start line, my shoe laces(鞋带) became untied. So I stopped to readjust. Not the start I wanted!

    At mile 3, I passed a sign: "GO FOR IT, RUNNERS!"

    By mile17, I became out of breath and the once injured ankle hurt badly. Despite the pain, I stayed the course walking a bit and then running again.

    By mile 21, I was starving!

    As I approached mile 23, I could see my wife waving a sign. She is my biggest fan. She never minded the alarm clock sounding at 4 a.m. or questioned my expenses on running.

    I was one of the final runners to finish. But I finished! And I got a medal. In fact, I got the same medal as the one that the guy who came in first place had.

    Determined to be myself, move forward, free of shame and worldly labels(世俗标签), I can now call myself a "marathon winner".

    Scientists have recreated a 1985 study of birds in Peru that shows climate change is pushing them from their natural environment. Thirty years ago, researchers studied over 400 kinds of birds living on a mountainside in Peru. In 2017, researchers looked again at the bird populations. They found that almost all had moved to higher places in the mountain. Almost all had decreased in size. And, the scientists say at least eight bird groups that started at the higher elevations (高地) had died out completely.

    The researchers say the birds might have moved up the mountain because of temperature changes. Or changes to food sources may have forced them to go higher. The findings were published in a science journal. The 1985 research has documented birds and other animals moving up in elevation (高地) in reaction to warming temperatures. Mark Urban, a biologist at a university, said this recent study was the first to prove that rising temperatures and moving to avoid them can lead to extinction.

    In 2016, Fitzpatrick, director and a co-writer of the study passed his notes, photos and other records to Benjamin Freeman. Freeman has been researching tropical birds for more than 10 years. He set out in August and September of 2017 to copy Fitzpatrick's study. His team used the same methods, searching the same places in the same time of year.

    Freeman's team wanted to see how things had changed for the bird groups since 1985. The average temperatures on the mountain had risen 0.42 degrees Celsius. His team placed 20 sound recording devices on the mountain to record the sounds of birds that might not easily be seen.

    Freeman said that the birds moved an average of 98 meters further up the mountain. He believes that temperature is the main cause of the birds' movement. Fitzpatrick noted that birds used to living in areas with little temperature change may be especially at risk because of climate change. He said, “We should expect that what's happening on this mountain top is happening more generally in the Andes, and other tropical mountain ranges.”

Eco-Resort Management

    Ecotourism is often regarded as a form of nature-based tourism and has become an important alternative source of tourists. In addition to providing the traditional resort-leisure product, it has been argued that ecotourism resort(度假村) management should have a particular focus on best-practice environmental management. Couran Cove Resort is such a tourist attraction located on South Stradbroke Island, Australia.

    Sustainable(可持续的) Practices of Couran Cove Resort

    South Stradbroke Island is separated from the mainland by the Broadwater, which is home to a wide range of plant communities. Located on the offshore island, the Resort is only accessible by means of water transportation. It provides hourly ferry service from the harbour on the mainland to and from the island. Within the Resort, transport modes include walking trails, bicycle tracks and the beach train. The reception area is the counter of the shop which has not changed in 8 years at least. The accommodation is an octagonal(八角形的) building. These are large rooms that are clean but the equipment is old and in some cases just working. The ceiling fan only works at high speed for example. Beds are hard but clean. There is a television, a radio, an old air conditioner and a small fridge in each room.

    As an ecotourism-based resort, most of the planning and development of the attraction has been concentrated on the need to co-exist with the natural environment of South Stradbroke Island to achieve sustainable development.

Water and Energy Management

    There is groundwater at the centre of the island, which has a maximum height of 3 metres above sea level. The water supply is recharged by rainfall and is commonly known as an freshwater aquifer(含水层). Couran Cove Island Resort obtains its water supply by tapping into this aquifer and collecting it through a pipe. In order to narrow the water uses, all laundry activities are carried out on the mainland. The Resort uses LPG power station rather than a fuel oil station for its energy supply, supplemented(补充) by wind power, which has reduced greenhouse emissions by 70%. Hot water in the eco-cabins and for some of the Resort's vehicles is solar-powered. Water efficient fittings are also installed in showers and toilets. Visitors who stay at the Resort are encouraged to monitor their water and energy usage by an in-house television system, and are rewarded with prizes (such as a free return trip to the Resort) accordingly if their usage level is low.

    Evaluation

    In three years of operation, Couran Cove Island Resort has won 23 international and national awards. It has effectively implemented contemporary environmental management practices. However, the Resort's growth will eventually be limited by its carrying capacity, and quantity control should be incorporated in the management strategy of the Resort.

San Francisco Fire Engine Tours

    San Francisco Winery Tour

    Running: February 1st through April 30th

    This delicious tour goes through the city on its way to Treasure Island where we will stop at the famous Winery SF. Here you can enjoy 4 pours of some of the best wine San Francisco has to offer.(Included in tickets price)

    Departing from the Cannery: Tell time upon request.

    Duration(时长): 2 hours

    Price: $90

    Back to the Fifties Tour

    Running: August 16th through August 31st

    This tour transports you back in time to one of San Francisco's most fantastic periods, the 1950s! Enjoy fun history as we take you through San Francisco for a free taste of ice cream.

    Departing from the Cannery 5:00 pm and 7:00 pm

    Duration: 2 hours

    Price: $90

    Spooky Halloween Tour

    Running: October 10th through October 31st

    Join us for a ride through the historical Presidio district .Authentic fire gear （服装）is provided for your warmth as our entertainers take you to some of the most thrilling parts of San Francisco

    Departing from the Cannery: 6:30 pm and 8:30 pm

    Duration: 1 hour and 30 minutes

    Price: Available upon request

    Holiday Lights Tour

    Running: December 6th through December 23nd

    This tractive four takes you to some of San Francis's most cheerful holiday scenes. Authentic fire gear is provided for your warmth as you get into the holiday spirit.

    Departing from the Cannery 7:00 pm and 9:00 pm

    Duration: 1 hour and 30 minutes

    Advance reservations required.