1 . Sandhya Sriram is impatient. The stem-cell (干细胞) scientist wanted to put her knowledge to use, developing cultivated seafood. Yet no one was doing that in Singapore. So four years ago, she set up a company to create lab-grown crustacean (甲壳纲动物) meat. ______, she registered her company, Shiok Meats in August 2018. “Nobody was doing crustaceans,” says Sriram, Shiok’s Group CEO and co-founder. “What do Asians eat the most? Seafood. It was a simple answer. And they’re so delicious.” A lifelong ______, she had never tried real shrimp, but she sampled it the week she registered the company.

Today, the results of her ______ can be seen at the headquarters of her company. During a fall 2022 visit, a bio-process engineer looked into a microscope carefully. He had taken samples from a bioreactor in the room next door, where the company is   ______ crustacean cells. Under the lens, he was checking to see if the cells were ready to harvest.

Shiok Meats has already revealed shrimp, lobster, and crab prototypes (最初形态) to a select group of tasters, and it plans to   ______ regulatory approval to sell its lab-grown shrimp by April 2023. That could make it the first in the world to bring cultivated shrimp to diners, putting it at the leading position of the cultivated-meat   ______. As of this writing, only one company has gained regulatory approval to sell lab-grown animal-protein products: Eat Jus’s cultured chicken is ______ but only in Singapore. Shiok Meats still needs to submit all the paperwork necessary and get regulatory approval, but the company hopes to see its products in restaurants by mid-2024, offering foodies a more environmentally friendly option free of ______ than crustaceans from farms.

But even if that ambitious   ______ is met, it will likely be a while before the average person is eating cultivated crustaceans. It will require not just regulatory approval but also more funding and a bigger factory, along with ______ consumers and governments around the world to accept lab-grown seafood.

“We’re at an interesting stage of a startup; it’s called the Valley of Death,” says Sriram. “We are in the space where we haven’t submitted for regulatory approval yet, but we’re looking to commercialize in the next two years.” Nevertheless, the impatient entrepreneur is   ______. Sriram hopes to have the company’s next manufacturing plant ready by the end of 2023, where a 500-liter and a 2,000-liter bioreactor will be a major   ______ from its current 50- and 200-liter bioreactors. The goal is for her products to enter the mainstream in Singapore in five to seven years.

______ these products could help tackle some of the environmental impacts of crustacean production. Organic waste, chemicals, and antibiotics from seafood farms can pollute groundwater. Shiok Meats says the way it produces crustacean meat minimizes animal cruelty, as growing protein in a lab helps avoid ______ animals. And cultivating shrimp closer to where it’s ______ cuts emissions from fishing-boat fuel and shipping products around the world.

In a word, when science meets seafood, many wonderful things happen naturally.

8 . The young lead new trends in consumption market

With the post-1990 generation becoming a vibrant (充满活力的) force in society and the post-2000 generation gradually entering the workforce, the purchasing power of the new generation of consumers has been steadily growing.

    1     Growing up in the internet era, the young consumers generally have higher education levels and a broader global outlook, and come from a relatively strong economic background. As such, their consumption behavior is different from that of the earlier generations.

In terms of consumption pattern, online shopping has become the top choice for young people. Young people not only comprise a comparatively high percentage of internet users but also tend to shop online.     2     This makes them easily influenced by product promotions and influencers on social media.

And yet a trend toward rational consumption has been growing rapidly over the past few years.     3     Instead, they focus more on product quality and functionality. They tend to compare products and services, and do some research before making purchasing decisions, in order to get the best out of their purchase. According to a study conducted by the Social Survey Center of China Youth Daily, 90.1 percent of the 1,000 young respondents said their consumption decision is based on the “spending where necessary and saving where possible” principle. Besides, young consumers seek more personalized and diversified products, reflecting their emotional needs and increasing sense of self-worth.     4    

When it comes to brand cognition, young consumers seem to favor domestic products. Thanks to information online, young consumers no longer blindly pursue foreign brands and instead prefer local brands, highlighting their confidence in Chinese-made products. From Li-Ning, Anta to Warrior shoes, domestic brands in various fields are being warmly welcomed by young consumers.

When the pool where he worked as a lifeguard was closed during the COVID-19 pandemic, Guillaume Pop took jobs at various other pools that were virtually deserted. In one video on the social platform, he pretended to be a “professional waterslide tester”. Unexpectedly, Pop became a social media sensation. He was then hired to “test” slides and other facilities at water parks and swimming pools all over France. “It’s the best job in the world,” declares Pop, whose videos have received 80 million views. “I’m not behind a desk. I’m active and outside in the sun. In fact, all the children tell me they want to be a waterslide tester!”

Finnish Lapland is home to around 200,000 wild reindeer. Anne Ollila, one of the 4,000 owners of these animals, works in this harsh but beautiful region with her big family. She gave up her job as a sociology researcher in 2010 to devote herself to reindeer herding full time. In summer, Ollila sleeps during the day and walks up to 12 miles a night through marsh and forest, enduring all kinds of insects. In deepest winter there is little daylight. Grasslands are frozen and the reindeer move into the forest for protection. “Life here isn’t easy but it’s how nature works,” says Ollila, “I love the environment, the animals and the freedom. Also, I have a sense of belonging to something bigger than me, to the chain of life through the generations.”

Stevie Douglas, a 52-year-old Scot, has taught people how to behave like all varieties of the undead. A big fan of horror movies, Douglas noticed the zombies he saw in films were often unconvincing. “Their movement was poor and I thought I could do better.” So, in 2012, he formed ScareScotland to provide zombies for films and events such as horror conventions. A year later they started a zombie training program, which took off when they received a request for 300 zombies for a three-week-long interactive production. “What we do is very specific.” says Douglas. Many people enjoy being frightened, and he’s happy to oblige them.