3 . "For years, we had seen a lot of old villages dying slowly before being torn down. It's such a shame. So I wanted to do something," says Zhang Lei, a professor from the School of Architecture and Urban Planning at Nanjing University.

Zhang's two design works for Librairie Avant-Garde, the Yunxi Library bookshop in Tonglu county's Daijiashan village and Chenjiapu Bookstore in Songyang county, both in East China's Zhejiang province, were opened respectively in 2015 and 2018. The villages have since seen increasing number of visitors. Hostels have been built and, as a result, property prices in the villages have soared. For instance, the annual rent of a house in Daijiashan village was 2,000 yuan ($306) in 2015, but has now grown to 8,000 yuan.

Similarly, Chenjiapu village used to be dying despite a history stretching back 600 years. The bookstore, however, means that holidays bring so many visitors that there are often traffic jams on the road leading to the village. "I never thought that a small bookstore could change the fate of a village," he says.

When Qian Xiaohua, founder of Librairie Avant-Garde headquartered in Nanjing, started opening bookstores in the countryside six years ago, he met with a lot of doubts and questions. After all, bookstores in cities, with much bigger populations, could barely survive due to online competition. Even more surprisingly, Qian prefers targeting old villages that are losing their young people, with just the elderly and children left behind. Those villages are usually located in picturesque surroundings, many with historical details. Qian, accompanied by architects, will then choose old buildings from the villages to be renovated into well-lit modern bookstores that remain true to their original structures and decorative aspects.

Since April 2014, Qian has opened five bookstores in the countryside. All have attracted large numbers of tourists and even young villagers to return home. Apart from their commercial success and subsequent economic revival of the villages, these bookstores have become new public spaces for locals, benefiting the development of rural areas in the long run.

4 . The spot of red was what first caught Randy Heiss's attention on December 16. He was biking on his ranch in Patagonia, Arizona, a town near the U. S. -Mexico border. Heiss walked toward it, and found on the grassland was a broken balloon with its string attached to a piece of paper.

“Dayami,” it read on one side, in a child's writing. It was a Christmas wish list, all in Spanish He suspected that a child had tried to send Santa Claus a Christmas wish list by balloon, something he used to do himself when he was a kid. And he wondered whether he could find the child who had sent this one.

It would be difficult, but based on the prevailing wind, Heiss was pretty sure where it came from—just across the border, the city of Nogales, Mexico.

Heiss then posted about his quest on Facebook, attaching photos, hoping his friends in Nogales might know the girl's family.

A few days passed with no leads. Heiss worried that time was running out before Chirstmas. On December 19. he sent a private Facebook message to Radio XENY. a radio station based in Nogales The next morning. Heiss awoke to a message from Radio XENY: They had located Dayami, an eight-year-old girl, and her family, who indeed lived in Nogales. “It just changed my entire day.” said Heiss. Having bought just about everything on Dayami's list and a few other toys, as they had learned that Dayami had a younger sister, Heiss and his wife. at the Radio XENY. met tho family.

“Their eves were wide open with wonder.” Heiss said of the two sisters' reactions. “Like. ‘Oh my gosh, this really did work!’”

Not wanting to disappoint the girls who still believed in Santa Claus, Heiss and his wife told them they were “Santa's helpers”.

“It was a beautiful and healing experience for us...” Heiss said, “Since our only son died ten years ago, being around children at Christmas time has been absent in our lives.” Heiss said. “We now have friends for life. And, for a day, that border fence with its wire melted away.”

6 . The first known dress, as well as the earliest known bar and restaurant in France, were identified this week. The discoveries, reported in the journal Antiquity, provide a glimpse of what early life was like in both ancient Egypt and southern France thousands of years ago.

The garment, which dates to around 3482 BC, is known as the Tarkhan Dress, and now looks like a shabby and dirty shirt. When new, however, the linen dress would have looked fashionable even today, as researchers determined it featured a natural pale gray stripe with pleated sleeves and bodice. Its edge is missing, so the original length of the dress is unknown.

"The survival of highly perishable textiles（纺织品）in the archaeological record is exceptional（例外的）, the survival of complete, or almost complete, articles of clothing like the Tarkhan Dress is even more remarkable," Alice Stevenson, head of the University College London（UCL）Petrie Museum of Egyptian Archaeology, said in a press release.

Now that the dress' age has been confirmed, it has been named Egypt's oldest garment and is the oldest known surviving woven garment in the world. To calculate its age. Michael Dee of the University of Oxford and colleagues measured a small Sample of the dress to determine how much radiocarbon remained in the linen. Linen is especially   suitable for radiocarbon dating, according to the researchers, because it is made of flax fibers that grow over a relatively short time. The dress, currently on display at the UCI.

Petrie Museum of Egyptian Archaeology, features wear and tear that date back to its earliest days. The researchers believe that a young teenager or a very slim woman wore it.

A separate study in the same journal reports the discovery of a hotel in southern France. At first the researcher thought that they had found a bakery, since they determined that the site once featured three huge ovens. They later, however, found that another nearby room across from a courtyard, had furniture lining its walls.

7 . Thankfully, I found the courage to persevere in the face of adversity and succeeded. Otherwise. I could be a victim and feel sorry for myself for the rest of my life.

A doctor told me at a young age that I would likely never graduate from high school due to my severe hearing loss and my extremely slow speech development. I found the courage to work hard in school and be active in sports and other activities despite wearing hearing aids and living with a 70% hearing loss. By the time I was college-age, I started losing my night vision. I decided to go away to college 300 miles from home. I obtained my bachelor' s degree and graduated with honors. Even though I had terrible hearing loss and was beginning to lose my sight at night, I found the courage to begin a professional career.

After earning my MBA degree, I accepted a position with Kellogg in the Corporate Affairs Department. When I was working on my MBA degree, I found the courage to ask someone successful despite facing similar challenges to mentor（指导）me. He encouraged me to consider Kellogg as he knew the company was committed to diversity and inclusion（包容）. I nervously started my new career, because my vision loss had progressed significantly in the past few years. I am thankful to have a mentor that encouraged me and I am thankful I found the courage to apply for a position with Kellogg.

While Kellogg fosters a supportive, encouraging environment, it still takes courage for me to require what I need to make sure I am successful in my career. I need courage to speak up and ask for suitable accommodations to do my job. I also have to ask for assistance navigating through unfamiliar areas. I have found that everyone at Kellogg is always more than willing to take my requests into account.

Even though I face daily challenges, I have so much to be grateful for. We often face difficulties we cannot control, but we can be courageous in order to face adversity and address challenges.

8 . When Chef Enrique Olvera opened his restaurant, Pujol, 13 years ago, his only goal was to have the best restaurant in the neighborhood. Olvera's budget was so small that he had to do all the things himself. But Pujol is now widely thought of as Mexico's finest restaurant and the 36th best in the world. He reached his position by making his cuisine 'fancier and fancier, and more complex' over time. Pujol now serves a tasting menu of sophisticated food that wouldn't look out of place even at New York's Momofuku Ko. To decode his rocket soar in world cuisine circus, Olvera insists on mixing elaborate, cutting-edge techniques with a strong emphasis on local ingredients to create a cosmopolitan cuisine that's at once international yet unmistakably Mexican, matching the direction of Mexico City itself.

A visit to the 48-seat Pujol reveals a space-age kitchen containing 27 cooks, with one making his fifth attempt to reshape the egg liquid and another coloring potatoes. Pujol tolerates any grotesque attempt a chef could imagine and the restaurant is the trial site for its staff. That makes Pujol a hot place to attract free labor. The chef has also thought more about bringing Mexican cooks home from the U.S. Many are returning to move past the glass ceiling that exists in America. “Despite the number of Mexicans working in U.S. restaurants, you rarely see a Mexican head chef in a New York kitchen,” said Olvera. “Then why not come back here to attract diners here for the most local but also novel dishes?”

And for foreign diners, Mexican restaurants have another wonder to offer. Just think that merely 30 dollars can sustain you for a 4-course feast in an ordinary Mexican restaurant and no one could resist the temptation. To achieve such high cost performance, Olvera states that you have to keep looking for and exploring with the simple ingredients from which to accomplish amazing dishes. “You always cherish where you come from, but there’s also the need for new sensations. Keep exploring with new ideas until you get a better dish.” After all, it’s the soul of modern cuisine.