4 . Filming in the Wasatch-Cache National Forest

The Kamas Ranger District handles film permits for the Kamas district of the Wasatch- Cache National Forest.

To ensure that permits are issued in time for filming, the Forest Service requests that application form be handed in three to four weeks prior to filming.

The fee structure for filming in the National Forest is as follows:

Filming Special Use Fee

1 to 10 people-$150 per day

11 to 30 people-$200 per day

31 to 60 people-$500 per day

Over 61 people-$600 per day

Film Monitoring Fee

1 day filming-FREE

Extra days-$200 per day

Additional Fees

Additional fees will be charged in the following situations:

Large production (greater than 100 people), multiple site filming that may require additional film monitoring to protect natural resources and a performance agreement in the form of a deposited check.

Upon approval, a Special Use Permit will be issued with a bill for collection. Checks should be made payable to “USDA Forest Service, ” and payment must be received before filming.

Note

Some areas of the forest are especially sensitive to impacts from vehicles, domestic animals, and people. These areas include wetlands, streams, lake shorelines, and most meadow areas. Filming requests in these sensitive areas will require special surveys to determine possible environmental impacts. The request may be denied.

1. What is one expected to do for filming?

A．Issue the permit weeks before filming.	B．Submit the application form in advance.
C．Give top priority to time arrangement.	D．Outline the fee structure in the forest.

2. How much will a week’s film monitoring be charged?

A．$1200.

B．$200.

C．$1400.

D．$600.

3. Which of the following will be charged additional fees?

A．Paying the bill in cash.	B．Entry into the sensitive areas.
C．Production with over 61 people.	D．Filming in different sites.

5 . Born in Congo, Dieuveil grew up in Germany and began his career in some of Europe’s best establishments. He opened his restaurant Meza Malonga in 2020, where dinner is not just a meal but also a tour of the African continent. Delicately plated dishes feature the Nile perch from Uganda, Algerian olive oil, and Penja pepper from Cameroon. By combining ingredients and food cultures from different countries in Africa with some modern elements, Dieuveil has created his own cuisine that represents not only the heritage and traditions of a vast and varied, continent but also the latest trends. Undoubtedly, such integration has received international applause.

However, Dieuveil’s ambitions are not just for himself. After setting up the digital platform “Chefs in Africa”, which to date has connected over 4,000 professional chefs to career opportunities and the skill development, Dieuveil created a training school to produce the next generation of cooking pioneers. He is on a mission to lay the foundations of an innovative fine-dining scene on the African continent that can compare with Europe’s — but in a distinctive, African way.

When it comes to the understanding of fine dining, different from Europe’s emphasis on exclusivity and competitiveness, Dieuveil focuses more on integration. “If you want to go far, you must share with people,” he says. And his Afro-fusion cuisine has been shaped by this philosophy of sharing. To better understand the diverse traditions, dishes and ingredients of Africa, he went into villages and met with the grandmothers, as they’re usually the masters of amazing, old techniques. These villagers shared their local cuisine and family recipes, teaching Dieuveil regional fermentation (发酵) and preservation processes.

To ensure the quality of fresh produce, Dieuveil sources all his vegetables from his three-hectare organic farm in northern Rwanda, where he continues his “food revolution” by establishing the connection with remote and underserved communities, and involving more students coming from countries across Africa. He said, “Africa is the garden of the world and has an amazing diversity of food. What is happening now with African cuisine and the exposure we are getting are clear indications that our food revolution is already here.”

1. What makes Dieuveil’s cuisine a success?

A．The fascinating mix of the old and the new.

B．The use of imported ingredients and cookers.

C．The balance of international and local flavors.

D．The fine dining environment and table setting.

2. Why did Dieuveil visit the villages in Africa?

A．To share his philosophy.

B．To publicize his organic food.

C．To draw inspiration for his dishes.

D．To seek excellent cooks for his restaurant.

3. How does Dieuveil feel about the development of his food revolution?

A．Amazed.

B．Satisfied.

C．Pessimistic.

D．Concerned.

4. Which of the following can best describe Dieuveil?

A．Ambitious and decent.	B．Generous and responsible.
C．Talented and humorous.	D．Creative and determined.

6 . I was angry with my sixteen-year-old son Anthony, and stormed out of the house. Standing on the front porch (门廊), I ________ deeply. I saw my elderly neighbor, Clara, working in her garden. Seeking ________, I walked across the street.

“Anthony again?” Clara asked. “It’s his hair again,” I replied. “Have you seen him? All that mass of messy curls ________ over his shoulders! But just mention a haircut, and he gets that same ________ look in his eyes I’ve seen a million times before.”

Clara smiled, “It’s only hair, Liz.” She spoke slowly, ________ each word, “It’s … only… hair!” Then her smile disappeared, and her expression became ________. “I learned years ago when my husband died, leaving me three young kids. I had to put everything in perspective if I were to ________. I learned how to say, ‘But it’s only…’ But it’s only a bad day. Tomorrow will be better.” She nodded her head firmly. “You ________ it, don’t you, honey? Everybody has enough ________ in their lives without wasting ________ on the ‘it’s only ’ things that come their way.”

After returning to my house, I baked some cookies, and carried them to Anthony’s room. “Can I come in, honey?” “Not if you’re going to ________ about my hair again.” I pushed the door open and held out the cookies. “Not one word. I ________.” He stared at the plate of cookies greedily, but there was still a glint of ________ in his eyes. “Not one word about my hair?” He looked at me challengingly.

“It’s only hair,” I said. “It’s your hair. Not mine.” Anthony smiled broadly, saying, “Thanks for ________ understanding me, Mom. And thanks for the cookies.” Now I’ve learned to let go of the “it’s only” ________, and Anthony is more willing to listen to me.

1.

A．dug

B．drank

C．sighed

D．reflected

2.

A．acceptance

B．sympathy

C．company

D．relaxation

3.

A．fixing up

B．showing off

C．flying around

D．hanging down

4.

A．disapproving

B．puzzled

C．loving

D．hungry

5.

A．analyzing

B．recalling

C．emphasizing

D．polishing

6.

A．awful

B．serious

C．funny

D．acceptable

7.

A．return

B．succeed

C．persist

D．survive

8.

A．take

B．make

C．get

D．believe

9.

A．power

B．trouble

C．work

D．support

10.

A．mess

B．freedom

C．space

D．energy

11.

A．complain

B．bring

C．lie

D．joke

12.

A．doubt

B．pretend

C．promise

D．protest

13.

A．annoyance

B．suspicion

C．competence

D．rebellion

14.

A．finally

B．instantly

C．accurately

D．completely

15.

A．principles

B．approaches

C．situations

D．regulations

7 . In early October, Travis Gienger transported an enormous pumpkin (南瓜) from his home in Minnesota to the World Championship Pumpkin Weigh-Off in California. His pumpkin set the record for the biggest one ever grown in North America. How do competitive growers get their pumpkins to grow to massive sizes?     1    

Gienger, who teaches horticulture (园艺学) at Anoka Technical College, begins growing his pumpkins in mid-April, starting with seeds that he grows indoors for the first few weeks, when Minnesota’s soil is too frosty.     2     They can absorb sunlight, nutrients from the soil, and water there. “At their peak, you’re watering them with at least 600 liters a day, ” he says.

Depending on the variety, pumpkin plants can grow up to a dozen fruits on a single vine (藤曼) . But to maximize size, growers remove all but one or two of these pumpkins in order to decrease each individual fruit’s competition for resources.     3    

But what exactly happens inside a pumpkin as it grows? Two factors drive natural growth: cell division and cell expansion. Cell division accounts for most of the growth at the beginning of a fruit’s life. This period lasts for about 20 days in pumpkin plants.     4     Pumpkin cells will expand until around 50 or 60 days after pollination (授粉).

    5     Some varieties of pumpkins have been bred specifically to maximize their size. Still, there is genetic variation even among pumpkins of the same variety. This has led to competition for the best seeds. Following each harvest, many growers auction off (拍卖掉) the seeds from their biggest pumpkins, which will then be used for the following year’s plantings.

A．Biology has the answers.

B．Genetics also influences pumpkin growth.

C．The following tips will give you a head start.

D．Once it warms up, the plants are transferred outside.

E．When it stops, cell expansion will then come into play.

F．Growers extend the growth period for as long as possible.

G．Growers also remove the weeds in the area for the same reason.

9 . 短语填空
请从下面方框里选择适当的短语并用其适当形式填空（其中有两个短语是多余的）

come as no surprise     corresponds to     is superior to     are bound to in store for            subscribe to       weigh up

1. The lazy bird had nothing ________ the winter, so he had to starve.
2. The content of the book ________ what our teacher said in class.
3. You should ________ the consequences before making this decision.
4. With a good command of English and computer skills, she ________ other candidates.
5. Some people are strongly opposed to name the college building after the famous brand, while others ________ it.

10 . 青少年应当具有强烈的责任感，但如今越来越多的青少年缺缺乏责任感。假定你是学生会主席李华，请你为全体同学作一个题为“To be responsible”的演讲，倡议大家应该培养强烈的责任感。
内容包括：       
1. 责任的意义;
2. 如何培养责任感;
3. 发出倡议。
注意：       
1. 词数100左右;
2. 可以适当增加细节，以使行文连贯。
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