Register in person, by phone 264-8833, or by mail. Use form given.

178 IN Winchester St, Chicago

Basic Photography

    This is an eight-hour course for beginners who want to learn how to use a 35mm camera. The teacher will cover such areas as kinds of film, light, and lenses(镜头). Bring your own 35mm camera to class. Course charge: $50. Jan.10,12,17,19, Tues. & Thurs. 6:00~8:00 p.m. Marianne Adams is a professional photographer whose photographs appear in many magazines.

Understanding Computers

    This twelve-hour course is for people who don't know very much about computers, but need to learn about them. You will learn what computers are, what they can and can't do, and how to use them. Course charge:$75. Equipment charge:$10. Jan.14,21,28, Sat. 6:00~10:00 p.m. Joseph Saimders is Professor of Computer Science at New Urban University. He has over twelve years of experience in the computer field.

Typing

    This course on week-days is for typing. You are tested in the first class and practice at one of eight different skill levels. This allows you to learn at your own speed. Each program lasts 20 hours. Bring your own paper. Course charge:$125. Materials charge:$25. Two hours each evening for two weeks. New classes begin every two weeks. This course is taught by a number of business education teachers who have effectively taught typing courses before.

Oil Painting

Oil paint is easy to use once you learn the basics. When you enroll(注册) in this oil painting course, you will learn to draw and paint using many oil painting techniques under complete guidance and instruction. Together—with the teacher's knowledge and your passion—we'll unlock your creativity and develop your potential! Course charge: $35. Jan. 5,12,19,26, Thurs. 2:00—5:00pm. Ralf Ericssion has taught beginners to masters and he has learned that everything builds on just a few basic concepts that he will show you here.

    Retired nurse Sue Collins was just beginning the second length of her local pool when her morning swim suddenly became anything but a pleasure.

    Two months ago Sue, 69, who has never suffered from asthma or any other breathing problem in the past, suddenly found herself hard for breath.

    “I felt as if my throat and oesophagus (食道) were closing up,” says Sue.

    Sue is convinced the problem is related to the indoor swimming baths. “I spend half the year in Turkey and swim every day outside in a pool or the sea there and never have this problem,” she says.

    She may be right, because although a trip to the pool is the perfect exercise for many, the chlorine (氯气) used to keep the water free from germs can lead to problems.

    But in most cases it's not the chlorine that causes problems, but the by-products formed when chlorine interacts with other substances — and this is mostly due to people not showering before they enter the pool.

    “This then poisons the water for them and for others,” says Dr. Hull. “The chlorine interacts with sweat and urine(尿素) on the skin and forms by-products called chloramines that float above the surface as a gaseous solution that can be inhaled in.”

    Chloramines are heavier than air so hang over the water where they are easily breathed in. Some believe they may cause lung disorders. A Swedish study in 2013 examining the health of 146 workers at 46 indoor pools found that 17 per cent had airway trouble at work — but no problems at home.

    As Dr. Hull says: ‘People need to remember that showering isn't just for them. It is for the greater good.'

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    When Hai started college, he weighed over 250 pounds Healthy food choices were difficult for him, and he was emotionally distraught (忧心忡忡). However, when he left home for college, he was able for the first time to start taking his life and weight into his own hands.

    He started by shopping at a local farmers' market, an experience that inspired him profoundly. The idea that a farmer's market represents local, sustainable, healthy food with a human connection where you can interact with the people that grow your produce was extremely appealing to him, and he began to think about the food that people at his university were eating. From what he saw at farmers' markets, Hai realized that dining hall food was not “real” food.A lot of it is frozen or processed, and has unhealthy additives. His ideas continued to develop as he started taking classes about food sustainability at university, and after the summer of 2014 during which he cooperated with other students9 he launched into his senior year at the University of California full force with the Real Food Challenge (RFC) campaign, a project he co-founded that aims to reinvest university spending in food that is “real”: ecologically-sound, community-based, humane, and fair; as opposed to those traditional purchases with those unhealthy additives and processed products.

    Not only has Hai started a movement of change across the university dining system, but he has also grown extremely as an individual，now with strong leadership abilities and great vision. In addition, after he started learning about food sustainability and taking action at university, Hai has lost over 100 pounds, and has been able to start enjoying activities such as backpacking and swimming that were not a possibility for him previously. He is confident instead of distraught now.

B

    In the 1760s, Mathurin Roze opened a series of shops that boasted(享有）a special meat soup called consomme. Although the main attraction was the soup, Roze's chain shops also set a new standard for dining out, which helped to establish Roze as the inventor of the modern restaurant.

    Today, scholars have generated large amounts of instructive research about restaurants. Take visual hints that influence what we eat: diners served themselves about 20 percent more pasta(意大利面食）when their plates matched their food.  When a dark-colored cake was served on a black plate rather than a white one, customers recognized it as sweeter and more tasty.

    Lighting matters, too. When Berlin restaurant customers ate in darkness, they couldn't tell how much they'd had: those given extra-large shares ate more than everyone else, but were none the wiser—they didn't feel fuller, and they were just as ready for dessert.

    Time is money, but that principle means different things for different types of restaurants. Unlike fast-food places, fine dining shops prefer customers to stay longer and spend. One way to encourage customers to stay and order that extra round: put on some Mozart(莫扎特）.When classical, rather than pop, music was playing, diners spent more. Fast music hurried diners out. Particular scents also have an effect: diners who got the scent of lavender(薰衣草）stayed longer and spent more than those who smelled lemon, or no scent.

    Meanwhile, things that you might expect to discourage spending—"bad" tables, crowding, high prices — don't necessarily. Diners at bad tables — next to the kitchen door, say — spent nearly as much as others but soon fled. It can be concluded that restaurant keepers need not "be overly concerned about 'bad' tables," given that they're profitable. As for crowds, a Hong Kong study found that they increased a restaurant's reputation, suggesting great food at fair prices. And doubling a buffet's price led customers to say that its pizza was 11 percent tastier.

    Alabama: Priester's Pecans

    Dessert in the South basically starts and ends with an ooey­gooey pecan (核桃) pie. Especially in Alabama, where the pecan is the official state nut. While there are plenty of farms that pick and package pecans, perhaps the most famous is Priester's, a family­run business that's been supplying Alabama with its favorite nuts for over seven decades.

    Alaska: Salmon jerky

    Forget beef jerky (肉干) ­ in Alaska, it's all about the salmon jerky. Home to five different species of the flavorful fish (king, red, pink, silver, and chum), the northernmost state produces nearly one­third of the wild salmon consumed around the world. Bonus: Salmon is one of the seven healthiest fish you can eat.

    Arizona: Saguaro cactus

    The largest cactus (仙人掌) in the United States, the saguaro cactus is found only in Arizona's Sonoran Desert. Living to be up to 200 years old, the cacti, whose flower is also the state's flower, are generally around 30 feet tall and can grow unlimited arms. Want to see for yourself? Visit one of these 10 outstanding desert escapes in America.

    California: Wine Guide

    It isn't called "Wine Country" for no reason. Northern California, specifically Napa Valley and Sonoma Valley, produce over 60,000 registered wine labels, making vino (酒类产品) the state's most valuable agricultural product. If you're looking for the most popular varietals (优质酿酒葡萄汁), the top two frequently planted grapes are chardonnay and cabernet sauvignon.

Earthworms don't move fast. But humans can accelerate the worms' spread. Fishermen often use invasive(蔓延性的) earthworms to catch fish. Many have introduced invasive earthworms to rivers, streams and lakes previously unexposed to these animals. Gardeners who use earthworms to make their soil rich may unknowingly introduce invasive ones. The worms even give rides in the mud on wheels, potted plants and road materials shipped around the nation.

But they're not everywhere yet. In the Great Lakes region, "20 percent of the land is earthworm-free," says Cindy Hale, a research biologist. Of the remaining 80 percent of land, half of the land has fewer than two earthworm species-meaning there isn't yet too much impact on the ecosystem, she explains. For these regions, she says, now is the time to take action. According to Hale, educating the public, especially fishermen, is one approach to stopping the spread of invasive earthworms. Identifying which lands are currently earthworm-free is another.

Ryan Huefimeier, a program coordinator for Great Lakes Wom Watch, has been working on a model that will help create large maps of areas with minimal(最小的) or no damage from earthworms. Ultimately, landowners can use it to identify earthworm activity on their property. once identified, lands with minimal or no earthworm damage should be protected.

But scientists suspect that once invasive earthworms arrive they can't be removed. And even if all could be, affected forests might never return to the way they were. "It's very much a story of learning to live with them," concludes Lee Frelich of the University of Minnesota's Center for Forest Ecology.

Forest ecologists have called earthworms "ecosystem engineers" because they can change or create habitats that otherwise would not be present. Whether this is a good thing depends on the situation.

"What the earthworms do and how we value it is what really matters." said Hale. "In one place-farm fields or gardens-we really like European earthworms and what they do, so we consider them good. In native hardwood forests, we really don't like what they do-so we consider them bad. You really have to understand how an organism(微生物) affects an ecosystem. Things aren't black and white."