【推荐3】You’re stuck in a sea of standstill traffic when it begins: hunger pangs, the kind that release a steady stream of fast food fantasizing. With your grumbling stomach growing louder, your options are limited: You can wait a few hours for the roadways to clear or leave your car idling（挂空挡）on the highway while you set off on foot (please don’t do this).

Now Burger King, is betting that hungry drivers will welcome a third option: a direct-to-driver delivery concept the company has labeled the “Traffic Jam Whooper.” Reached by email, Gustavo Lauria, co-founder of the advertising agency We Believers, which developed the vehicle delivery concept, said the new approach allows the burger chain to gain advantage on a time of day in which the city’s terrible traffic typically slows business. “This was an opportunity for Burger King to generate new profits out of those hungry drivers”, Lauria added.

Lauria claims Burger King is the first fast food brand to deliver food to people in the middle of a traffic jam. In Mexico City, the company said, delivery drivers are already receiving an average of 7, 000 orders per day, mostly to homes and offices. To make the traffic jam delivery process possible, Burger Kings Mexico app activates the service after identifying crowded areas in Mexico City during periods of high traffic. Customers can only place an order if the app determines that the driver will be locked in traffic for at least 30 minutes and they are within a 1. 8-mile distance of a Burger King restaurant, the company said.

Early on, Lauria wrote, the act was met with disbelief. The challenges were complex: making sure real-time data of geographic location was accurate enough, and the creation of a hands-free way to take orders on cellphones in a country that has adopted serious punishment for drivers who use cellphones behind the wheel.

Though the company did not offer a timeline, Burger King says it expects to roll out the Traffic Jam Whopper in other overcrowded cities, such as Los Angeles, Sao Paulo and Shanghai.

【推荐1】Speaking in an interview, Naveen Jain, founder of a space exploration company called Moon Express, said that he believes moon travel is just a decade away. And his company, which is the first private firm to get approval from the U.S. government to carry out the project of moon travel, wants to play a role in helping people get to the moon surface.

''I believe in the next ten years, there is going to be gentlemen on their knees asking their sweethearts, honey, will you go to the moon with me for honey moon?'' Jain said in the interview.

Many people in the technology and scientific communities are crazy about space exploration. Space presents an unprecedented(史无前例的)number of chances for scientific and human advancement. Companies, big and small, are determining how they can create technologies that would allow people to explore space, the moon, and even Mars. Other companies are eyeing ways to play a role in space travel.

The key of that gold rush has been the declining cost of actually getting to space. Jain said that while it once cost billions of dollars to go to the moon, his company's unmanned space flight next year will cost just 7 million. As costs continue to decline(减少),he believes that within the next decade, getting to the moon will cost just $10,000.Better yet, it'll take just four hours to get there.

Still, Mars is the final prize. And even Jain, whose company will focus on moon travel, said that ''Mars is certainly the right place to be finally. '' When asked if he'd like to stage space fights to Mars, Jain said ''of course'', adding that he believes Moon Express could partner with Elon Musk's SpaceX to make that happen.

''Elon will build the rocket and we do the travelers,'' Jain said of a theoretical partnership. ''Generally, he lays the cables and we do the last mile.''

SpaceX and Musk have not said whether they would work alongside Jain and Moon Express. Either way, it looks like hopping from the moon to Mars (and back) might be just a part of our lives.

【推荐2】Imagine this: you walk into work and the camera above the doors scans your face, opening them automatically without you lifting a finger. Oh, but you need to run to the chemist's at lunch. You walk up to a camera, and your prescription（药方）is deposited in front of you. After work, you look at your face in the mirror, and it reminds you to wear sun-cream the next day. Sounds pretty good, right?

Now imagine this: when you are walking down the street, a pair of policemen pull their guns and tell you to drop to the ground. After several days in jail, they let you know you were misidentified as a violent criminal on the loose. Regardless of your innocence, you're in the system. Now wherever you go, cameras that capture you will alert police to watch out for you. Even worse, as you enter stores, the facial recognition system lets the staff know a recently arrested individual has entered the building. Doesn't sound so good?

As fantastical as either of those pictures might seem, it's quite possible that this will be the future we're headed towards. The "benefits" of the technology are already being implemented by airlines, as seen by JetBlue Airways. Rather than scanning a boarding pass or handing over a passport, you simply stare into a camera and you're identified. This does save time and make processes the best possible, but it raises the question: do you have the right to your own face? Who is responsible for the protection of this information? Can I even remove my face from this database and just go the old-fashioned way?

We humans have the never-ending need to make things smoother, better and faster. This desire has helped drive the remarkable progress we have achieved as a society. However, it's time to take a step back and ask some necessary questions. We need to discuss whether we actually need the extensive use of facial recognition technology and how to ensure law enforcement (执行) doesn't abuse this technology. If we act now, I believe we can succeed in preventing technology companies from infiltrating（潜入）every aspect of our lives. If we don't, though, I fear the worst.

【推荐3】Kangaroos have long been a nuisance to many Australian farmers. Keeping these kinds of animals away from their crops and water supplies has become a continuous fight. A traditional way has been a series of the huge screaming （尖叫）from loudspeakers. Researchers have found that kangaroos often become used to these man-made sounds and take little notice of them.

Australian farmers could be about to get an unusual new weapon（武器）to protect their crops from kangaroos. Researchers in Melbourne have found that kangaroos can be frightened away by the loud sound of their own large feet. It appears to be quite a breakthrough. This is the noise these animals make when they feel danger before running away quickly. Using the animals^’ own alarm system could be what angry farmers have been looking for.

Animal rights protectors are happy about this new finding. When people complain that the number of' kangaroos has risen quickly, they say that a large number of kangaroos have been killed or injured on Australian roads by cars and trucks. Also, they don't want several million to be shot dead every year by human beings. Researchers, who are hoping to develop their footstep sound technology, believe it could also be used to lead kangaroos away from busy highways. The protectors are in favor of this solution which can prevent kangaroos from being harmed and also please the farmers.

【推荐1】Different contexts affect food production, processing, trade, marketing and consumption. As a result of this, the food availability, accessibility, and affordability— as well as consumers’ dietary behaviour and nutritional status—vary. One possible picture is presented here to provide an idea on how COVID-19 might impact the global food system.

Consumer demand plays a crucial role in food production and their demands depend on purchasing power and preference. Because of the lockdown, there is no work for many people. As a result, they do not have enough money to buy adequate food for their families. The closure of restaurants, school meals and tourism businesses may reduce the demand for fresh food. People buy frozen. dried and canned food with longer shelf life. Energy-dense, less nutritious foods are often more affordable than fresh and nutritious one.

According to the Centers for Disease Control and Prevention, COVID-19 is not likely to be transmitted through food. However, workers can get infected by each other if they do not maintain social distance properly. Shortage of labor can not only hamper food production, but also the processing of food.

Around the world, millions of people depend on international trade either for then- livelihood or food security. The virus outbreak might slow down global trade and marketing of food. As a result, countries depending on imported food can face difficulties. The closure of ports and other supply restrictions will hamper food supply. The price of transferring food within and outside of the country may get more expensive. It means import may get more expensive and export may bring less money. On the other hand, the restriction in transport and supply can be the cause of food loss particularly for fresh fruits and vegetables. Companies may face difficulties to import the ingredients for different products which may disturb the production.

【推荐2】Since App Store was set up, it has been selling consumers one simple thing — choice. Whether you wanted to play games, read the news, or do a thousand other things, there was something for whatever you desired.

Then something funny happened. Logging into the App Store today is like going into a shopping mall with only a coupon (优惠券) for one thing: There's so much choice; it might be easier to give up than to choose.

It isn't consumers who are burdened, though. Too much content of all kinds also has economic effects. When countless choices are available, it causes pressure, pushing prices down and driving us a bit crazy.

So what is the way forward? It may well be to turn less choice itself to the marketing strategy. There are already signs that this is happening. Firstly content companies are looking to prevent their offerings from getting lost in the tons of stuff. Most obvious is Disney, which is planning to open its own streaming service next year. The point is to narrow the focus so that those seeking Disney cartoons will have one place to go, rather than being around various services.

Yet if that represents a careful first step, there are more extreme options too. Consider the idea of a wine club: from tens of thousands of bottles each year, subscribers (用户) pay someone to select the most interesting ones. Perhaps what comes next for digital content is similar — carefully selected offerings from trusted sources that put choices in the hands of someone else in order to get rid of the anxiety of choosing.

Up to now, too much choice in digital media has only one solution: the algorithm (运算法则). But we've seen the trouble with algorithms on You Tube. They feed you only what you've already said you like, not things you may not know you're into. Worse, they have a tendency to serve up disturbing content. The way forward can't simply be more or better algorithms.

Instead, it's time for digital companies to start thinking about how to put limits on things: on how much we can use a device, or what we are available to choose from.

As we move further into the digital revolution, what people ask for is clear: Less.

【推荐3】Chinese restaurants began to open in America in the mid-19th century, mainly on the west coast where the first immigrants landed. They mostly served an Americanized version of Cantonese cuisine, chop suey, egg fu yung and the like. In that century and much of the 20th,the immigrants largely came from China's south-east, mainly Guangdong province.

After the immigration reforms of 1965, Chinese migrants from other regions started to arrive. Restaurants began calling their food "Hunan” and “Sichuan". Though their food rarely resembled what was actually eaten in those regions, it was more diverse and boldly spiced than the sweet, fried stuff that defined the earliest Chinese menus. By the 1990s adventurous diners in cities with sizeable Chinese populations could choose from a variety of regional cuisines. A particular favorite was Sichuan food, with its addictively numbing fire due to peppercorn.

Yet over the decades, as Chinese food became universal, it also came to be standardized. There are almost three times as many Chinese restaurants in America (41,000)as McDonald's. Virtually every small town has one. And generally the menus are consistent: pork dumplings （steamed or fried);the same two soups(hot and sour, wonton);stir-fries listed by main ingredient, with a pepper icon or star indicating a slight trace of chilli-flakes. Dishes over$10 are grouped under "chef's specials".

Until recently, the prices varied as little as the menus and they were low. Eddie Huang, a Taiwanese-American restaurateur, recalls how his newly-arrived father kept his prices down because" immigrants can't sell anything full-price in America."

Americans have traditionally been willing to pay through the nose at French or Italian joints （where, in fact, Latinos often do most of the cooking).And every city has its pricey sushi bars and expensive tapas restaurants(tapas, as one joke goes, is Spanish for"$96 and still hungry").   

Mr. Huang is right that Americans have long expected Chinese food to be cheap and filling. One step up from the urban takeaway, with its fluorescent lighting, is the Chinese restaurant with   its red doors and fake lions standing guard, exotic enough to be special, but still affordable enough for a family to visit once a week when nobody feels like cooking. Even the superior outlets were cheap for what they served.

But now things are changing. Mr. Huang sells delicious stuffed buns in New York and Los Angeles for$5.50 each and encourages other immigrants not to undervalue their work.

Meanwhile, although racism persists, the previous discrimination of earlier ages has been fading. Since the Chinese-American population is six times what was 40 years ago, Americans overall are much more familiar with Chinese people and their cooking, all of which means that the new fancy breed of Chinese restaurants draws a heartening mix of Chinese and non-Chinese diners.