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.

    My father was always a good gardener. One of my earliest memories is standing without shoes in the freshly tilled soil, my hands blackened from digging in the ground.

    As a child, I loved following Dad around in the garden. I remember Dad pushing the tiller(耕作机) ahead in perfectly straight lines. Dad loved growing all sorts of things: yellow and green onions, watermelons almost as big as me, rows of yellow corn, and our favorite — red tomatoes.

    As I grew into a teenager, I didn't get so excited about gardening with Dad. Instead of magical land of possibility, it had turned into some kind of prison. As Dad grew older, his love for gardening never disappeared. After all the kids were grown and had started families of their own, Dad turned to gardening like never before. Even when he was diagnosed with cancer, he still took care of his garden.

    But then, the cancer, bit by bit, invaded his body. I had to do the things he used to do. What really convinced me that Dad was dying was the state of his garden that year. The rows and rows of multicolored vegetables were gone. Too tired to weed them, he simply let them be. He only planted tomatoes.

    For the first few years after he died, I couldn't even bear to look at anyone's garden without having strong memories pour over me like cold water from a bucket. Three years ago, I decided to plant my own garden and started out with just a few tomatoes. That morning, after breaking up a fair amount of soil, something caught the corner of my eye and I had to smile. It was my eight-year-old son Nathan, happily playing in the freshly tilled soil.

    More then great drinks, great rewards

    Enjoy all the benefits and more with your membership to our Loyalty Program!

    Whenever you pay with your membership account, you'll earn a Star.

    Collect more Stars, earn more rewards.

    Three ways to join us

    Buy a Starbucks Card handy to create an account

    Track your Stars online or through the mobile app, and we'll send an email when you've earned a reward.

    You can also join from your phone.

    Download the Starbucks App.

    One of the most exciting benefits of being member is using our mobile app to:

Pay for purchases; view your Stars and rewards; access iTunes; Pick of the Week, see current offers.

    Or you can join with specially marked coffee purchased at the grocery store.

    Enter your Starcode (limit 2 per day).

    Look for the Starcode symbol on specially marked Starbucks products where you buy groceries.

    Three levels with increasingly greater rewards

    To reach each level in our Loyalty Program, you need to collect more Stars. (Remember, to earn a Star you must pay with a registered Starbucks Card.)

    Welcome level

    To earn your first rewards, just register a Starbucks Card.

    Birthday drink or treat on us; birthday coupon (优惠券) for 15% off a purchase at StarbucksStore.com.

    Green level

    Collect 5 Stars within 12 months and you'll be in the Green level.

    What is included in the Welcome level plus

    Free in-store refills (续杯) on hot or iced brewed coffee or tea

    Gold level

    Collect 20 Stars within 12 months and you're at the Gold level.

    What is included in the Green level plus

    A free food or drink item after another 12 Stars earned

    Personalized Gold Card

    At the end of August this year I moved from London, UK, to a small town in Quebec, Canada, called Matane to work as an English language assistant. Patience is a word that has appeared in many forms over the past two months.

    I don't see myself as being the most patient person in the world but there was something that struck me on my first week of work. I had just finished a session with two students and just as they were leaving the classroom, one of the students turned back and said, "Thank you for your patience." That was an early reminder of the importance of being patient as a teacher. It also made me reflect on the language teachers that I have had over the years, ones that demonstrated a high level of patience and understanding that has shaped my language learning path. Moreover, it helped me to realize the importance of demonstrating patience in the classroom as it can be the difference between building someone's confidence in a language or breaking down their confidence entirely.

    Living my life constantly in French is not easy but the people of Quebec are very patient. They repeat things several times and they are more than happy to wait while I find the correct words to express myself and find the correct word order. It's a learning process but with the patience of others, the process is slightly less nervous. At the end of the day, making mistakes shows you are trying and I think that is greatly appreciated by Quebecers.

    When I first arrived in Matane I kept getting headaches from having to concentrate all the time due to the language and even overhearing other people's conversations was hard work! I had to keep reminding myself that it would take time, and two months later the headaches are a distant memory and my ears have become more tuned to their accent. The key is to be patient with yourself.

The Stanford marshmallow（棉花糖）test was originally conducted by psychologist Walter Mischel in the late 1960s. Children aged four to six at a nursery school were placed in a room. A single sugary treat, selected by the child, was placed on a table. Each child was told if they waited for 15 minutes before eating the treat, they would be given a second treat. Then they were left alone in the room. Follow-up studies with the children later in life showed a connection between an ability to wait long enough to obtain a second treat and various forms of success. 

As adults we face a version of the marshmallow test every day. We're not tempted（诱惑）by sugary treats, but by our computers, phones, and tablets — all the devices that connect us to the global delivery system for various types of information that do to us what marshmallows do to preschoolers. 

We are tempted by sugary treats because our ancestors lived in a calorie-poor world, and our brains developed a response mechanism to these treats that reflected their value — a feeling of reward and satisfaction. But as we've reshaped the world around us, dramatically reducing the cost and effort involved in obtaining calories, we still have the same brains we had thousands of years ago, and this mismatch is at the heart of why so many of us struggle to resist tempting foods that we know we shouldn't eat. 

A similar process is at work in our response to information. Our formative environment as a species was information-poor, so our brains developed a mechanism that prized new information. But global connectivity has greatly changed our information environment. We are now ceaselessly bombed（轰炸）with new information. Therefore, just as we need to be more thoughtful about our caloric consumption, we also need to be more thoughtful about our information consumption, resisting the temptation of the mental "junk food" in order to manage our time most effectively.