Last summer, Hilda worked as a volunteer with dolphin trainers at a sea life park. Her job was to make sure the tanks were free of any items so that the trainers could train the dolphins to fetch specific items. However, one day after cleaning, one of the dolphins, Maya, presented Hilda with a candy wrapper from the tank. When Katherine, the trainer, saw this, she blamed Hilda for her carelessness. Upset but not discouraged by this event, Hilda decided to do some spying on Maya.
The next morning, Hilda arrived at the park early. She put on her scuba gear (水下呼吸器) and jumped into the tank for her usual, underwater sweep. Finding nothing in the tank, she climbed out of the water just in time to see Katherine jumping in on the other side. After what happened yesterday, Hilda knew what she was doing. She watched as Katherine performed her underwater search, but Hilda wasn’t surprised when she surfaced empty-handed.
During the tank sweeps, Maya had been swimming playfully, but now the dolphin stopped suddenly and swam to the back part of the tank where the filter (过滤) box was located. She stuck her nose down behind the box and then swam away. What was Maya doing back there? Hilda wondered. She jumped back into the water and swam over to take a look behind the box, and her question was answered. Hilda then swam across the tank following Maya’s path and emerged from the water to find Katherine removing her scuba gear. As Katherine turned around, her mouth dropped open. There was Maya at the edge of the tank with a comb (梳子) in her mouth waiting for her treat.
“Maya! Where did you get that?” demanded Katherine, taking the comb and throwing her a fish. “I know where she got it,” declared Hilda climbing out of the tank with a handful of items still wet from their watery, resting place. “What’s all this?” Katherine asked, obviously confused.
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“This is Maya’s secret,” Hilda said with a big smile.
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Now Katherine realized what had been going on.
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________2 . Michael Gonsalves, a chef of Golden Oak at Disney World, has a cuisine concept rooted in fresh, locally-sourced ingredients that originated from childhood harvesting produce from their family garden with his mom to eventually leading kitchens at Walt Disney World Resorts to employ a sustainable model.
“Truly the whole process starts with menu planning,” he said. Creating one dish leads into the creation of many more through the end-to-end use of products. As chefs, they are always searching for the best ingredients. It is then their focus to ensure they appreciate and respect all that go into each and every one of them. For example, they source chicken that is naturally grown and fed on a natural plant forward diet, no hormones (激素) or additives — that’s used in many ways throughout menus from a simple grilled chicken breast to bone soup. Nothing goes to waste.
When they do have waste, even if minimal, they shift it from landfills to transform it into compost (堆肥) that’s then used across the Walt Disney World property. They also support Second Harvest, a local community food bank where healthy produce, prepared, but not served, meals eatable for human consumption are donated. Disney also works with pig farmers when they can’t distribute foods past the point of safety for human consumption. Besides, wildlife reservations love to get the meat because tigers and wild cats can still eat that.
Their operations are “on a path to a sustainable zero waste kitchen of tomorrow” where chefs learn the full-life cycle of plants from seed to plate and gain a better understanding and appreciation for the product and their craft.
Golden Oak at Disney has millions of bees that produce up to 300 pounds of honey per year, plus those bees help with cross pollination (授粉) of their gardens on a daily basis. They advocate a culture that helps develop not only the quality of food, but an appreciation for nature.
1. Where did Michael Gonsalves’ idea about cuisine come from?| A．His mom’s suggestions. | B．His dream of becoming a chef. |
| C．His interest in delicious food. | D．His labor experience as a child. |
| A．They are grilled to eat. | B．They are used to the fullest. |
| C．They are divided into groups. | D．They are selected by quality. |
| A．Give examples about zero waste. |
| B．Introduce the unique habit of wildlife. |
| C．Stress the importance of natural food. |
| D．Explain the operation mode of the food bank. |
| A．Disney World:New Cuisine Road |
| B．Michael Gonsalves:Creative Chef |
| C．Michael Gonsalves:Advocate of Food Diversity |
| D．Disney World:Pioneer in Environmental Protection |
3 . Avebury is near the far more famous Stonehenge. What is interesting about it is that a village has grown up around the stones, unlike Stonehenge, which stands alone. Avebury and Stonehenge are just two of about 1,300 stone circles all over the UK. Many of them are in fantastic locations, like Castlering in Cumbria, from which you can see England’s highest mountain; and the Ring of Brodgar in the beautiful Orkney Island, off Scotland’s northern coast.
Some of them are UNESCO World Heritage sites, and several have local stories connected to them. For example, the Merry Maidens in West Cornwall is a group of nineteen stones. According to the story, they were young women — maidens — who were turned into stone for dancing on a Sunday.
Early historians thought that the stone circles were temples for the people who arrived in the UK in about 500 BC. Later research has shown that they are far older than that, at least 4,000 years old. Stonehenge could have been built 5,000 years ago, but it’s still nowhere near as old as the nearby wooden circle built about 10,000 years ago. Some experts believe they acted like calendars and have shown that some stones line up with sunrise or sunset on the longest and shortest days of the year. Others believe they were places for the dead bodies of the local rich and powerful.
We may never know why they were built, but each one leaves the visitor with a strong sense of the shortness of our existence in the sea of history. There are groups of stone circles and other prehistoric (史前的) monuments throughout the British Isles, so wherever you are staying you should include at least one in your tour.
1. What can we learn about Avebury?| A．It stands alone. | B．It is a part of Stonehenge. |
| C．It has a village around it now. | D．It consists of a couple of Merry Maidens. |
| A．Stone circles. | B．Mountains. |
| C．Temples. | D．Islands. |
| A．The local stories of stone circles. |
| B．The original purpose of stone circles. |
| C．The historic value of stone circles. |
| D．The time when stone circles were built. |
| A．Building more monuments. | B．Protecting World Heritage sites. |
| C．Learning more about our history. | D．Visiting some of those stone circles. |
The Xi’an City Wall is the most complete city wall that has survived China’s long history. It
We accessed the wall through the South Gate. The wall is 12 meters high and from here you can see streams of people moving inside and outside the City Wall.
After
We
