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.
注意：(1)续写词数应为150个左右;
(2)请按如下格式在答题卡的相应位置作答。
“This is Maya’s secret,” Hilda said with a big smile.
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Now Katherine realized what had been going on.
__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Whenever you have to write a paper, a letter, or any other document for work or school, you probably head toward the computer. Now, most people reach for
Fountain pens
So far, Mr. Lewis is pleased with the results of his experiment. He reports that his students are taking more care with their work, and their self-confidence has improved as well. He is happy with the
3 . Common Mistakes New Runners Make
Running is a great way to get in shape and just about everyone can do it. However, many make a number of common mistakes, which can interfere (妨碍) with training or lead to injury.
·Doing too much too soon
One of the biggest mistakes new runners make is doing too much too soon. Slowly easing into a training program will help reduce the risk of injury, so you can continue on with your new running routine
·
Beginners might think they need to run every day (or nearly every day) to meet their fitness or weight-loss goals, but this couldn’t be further from the truth. Running is a high-impact activity which can be really hard on your body. So it’s important to give your body a rest between workouts.
·Not wearing the right equipment
•Running through pain
| A．Not taking rest days |
| B．If you’re just starting out |
| C．Comparing yourself to others |
| D．Running can be uncomfortable at times |
| E．It’s important not to use the same muscles |
| F．While it may be true that you don’t need expensive equipment to take up running |
| G．Experts suggest increasing your running distance by no more than 10% each week |
4 . On April 18—the International Day for Monuments and Sites, China Daily’s digital employee Yuanxi and Dunhuang Mogao Grottoes’ official virtual cartoon figure Jiayao together introduced an interactive digital platform that hosts a virtual copy of the Mogao Grottoes’ Library Cave(藏经洞) to the world.
The platform was developed jointly by the Dunhuang Academy and the Chinese tech firm Tencent. It uses gaming technologies to show the historical scenes of the Library Cave in the digital world.
The Library Cave in Mogao Grottoes was discovered in 1900, with more than 60,000 cultural relics dating from the 4th century to the 11th century unearthed. It was one of the most important archaeological discoveries in the 20th century.
On the platform, visitors can role-play and “time travel” to ancient dynasties and talk with eight historical figures. The public can enter the platform through the Digital Dunhuang website and its WeChat mini program.
In the digital age, the model of “culture+technology” has been introduced to promote the development of Chinese culture. The digitalization rate of China’s precious cultural relics is now over 70 percent, according to the 2022 China Digital Collection Industry Research Report released by iResearch.
Institutions such as the Palace Museum have also started online digital services of their own. Artificial intelligence (AI) technology allows the public to view the interior of the buildings through the Palace Museum’s WeChat mini program.
The Ministry of Culture and Tourism has also encouraged the development and transformation of cultural intellectual property(知识产权) by digital means. China Central Television has created a series of digital collections with different Dunhuang themes, such as the Dunhuang divine deer(神鹿) Youyou. It was created based on the image of the nine-colored deer from Dunhuang murals(壁画). The public can see the divine deer on CCTV’s own digital platform.
Digital collections cater to the consumption habits of young people, who grow up in the information age. They not only protect the intellectual property of the collections but also bring the public closer to China’s “excellent traditional culture”, noted Dunhuang Art Institute.
Su Bomin, director of the Dunhuang Academy, told Xinhua that more efforts will be made to explore new forms for showing cultural relics and offer the public greater cultural experiences to develop Dunhuang culture.
1. What can visitors do on the interactive digital platform for the Mogao Grottoes’ Library Cave?| A．Play role-playing games set in ancient times. |
| B．Play video games featuring historical figures. |
| C．Talk to the designer of the digital Library Cave. |
| D．Design digital caves showing historical scenes. |
| A．To show the latest gaming technologies. |
| B．To help cultural institutions make a profit. |
| C．To promote the development of Chinese culture. |
| D．To encourage people to explore new forms of cultural relics. |
| A．To stress the importance of digital collections. |
| B．To describe its popularity among young people. |
| C．To present how digital collections are developed. |
| D．To introduce a successful example of digital collections. |
| A．Ignore. | B．Satisfy. |
| C．Challenge. | D．Change. |
5 . As a photographer, have you thought about entering photo competitions? Which photo competition should you enter? If you’ve found yourself asking the questions, you’re in the right place. This article will induce some of the most famous photo competitions to you.
World Press Photo Awards
If you want to test your photojournalism (摄影新闻报道) skills against other more than one competition, consider joining the World Press Photo Awards. The competition has been hosted each year since 1955 and there are regional and overall winners.
Deadline: January
Entry Fees: Free
Prizes: Regional winners: €1,000. Global winners: € 6,000.
Istanbul Photo Awards
The Istanbul Photo Awards is hosted each year by Anadolu Agency, Turkey. But you don’t need to have a base in Istanbul to enter the competition.
You can apply for several categories, including single news, story news, and categories ranging from sports to nature. The competition is organized mainly for news photographers.
Deadline: February
Entry Fees: Free
Prizes: Category winner: $ 3,000. Runners-up (亚军):$1,500. Third-placed: $1,000.
Amateur Photographer of the Year
The Amateur Photographer of the Year award is held every year. You’ll have the opportunity to enter several rounds throughout the year, each of which has a different topic.
Deadline: Varies
Entry Fees: Free
Prizes: Winner gets £500 (each round); £1,000 for the overall winner. Second-placed get £1,000.Third-placed get £50.
Landscape Photographer of the Year
If you live in the UK and want to show your country beauty, you might want to consider entering the competition. The competition has several categories, including city life, black and white, and classic view.
Deadline: May
Entry Fees: £9.99
Prizes: Winner: £10,000 and a book. Category winners: £1,000 and a book. Category runners-up: a book.
1. Which competition can a photographer enter several times in a year?| A．Istanbul Photo Awards. | B．World Press Photo Awards. |
| C．Amateur Photographer of the Year. | D．Landscape Photographer of the Year. |
| A．They require entry fees. |
| B．They set three levels of prizes. |
| C．They are hosted in the same month each year. |
| D．They are mainly held for news photographers. |
| A．€2,000 | B．€1,000 | C．€3,000 | D．€10,000 |
6 . Welcome to the “Chicken Soup” family
The first Chicken Soup for the Soul book was released in 1993 and quickly became a holiday favourite. Thereafter, more than 250 books have been put together based on inspiring stories submitted by readers.
On this part of the website, you will find a list of our new book topics, our writing guidelines and our submission form. We welcome your stories, written in English, from all over the world!
Guidelines for a Chicken Soup for the Soul story
1. Tell an exciting, heart-warming or funny story about something that has happened to you or someone you know. Your story should be written in the first person.
2. Don’t be afraid to speak from the heart. We do let you use a pen-name for your story.
3. Keep your story to 1,200 words or less.
4. We love poems that tell a story, but we do not publish poems that seem overly focused on rhyming (押韵) or those which read more like greetings cards.
A few more tips about submitting your stories
1. The only way to submit your stories is via our website. If you have any problems when trying to fill out the form to submit your work, please contact us.
2. Please submit stories that have not been previously published. The only exception to this is if your work has only been published in a small local publication with limited circulation (发行量) or on your own blog.
3. Please do not send us any book manuscripts (手稿), unless through a literary agent (作家代理人), as they will be automatically discarded.
What happens after you submit your story?
Please complete all fields in the submission form. After you press the SUBMIT button, wait for the next screen to come up with a message that says: “Thank you! Your information has been received.” This is the only confirmation that your story has been entered into our database.
We do not send rejection letters, and we occasionally will save a submission for consideration for a future book. But in general, if you have not heard from us 60 days prior to the book’s on-sale date, that probably means we have decided not to use your story.
If we choose your story for a future book, we will notify (通知) you by email and request your permission to print it. You will be paid $200 one month after the publication of the book and receive ten free copies of the book your story appears in. You will also be entitled to buy books from us at half price.
1. According to the article, a Chicken Soup for the Soul story may be anything but a ________.| A．work of fiction | B．narrative poem |
| C．humorous story | D．tale of adventure |
| A．you don’t submit it on your own |
| B．you don’t use your real name in the story |
| C．it has already been published on a large scale |
| D．it seems similar to a story that has already been published |
| A．as soon as you submit your story on its website |
| B．after your story has been published in a new edition |
| C．when your story has been chosen for a future edition |
| D．45 days before its new edition is available for purchase |
7 . What comes into your mind when you think of British food? Probably fish and chips, or a Sunday dinner of meat and two vegetables. But is British food really so uninteresting? Even though Britain has a reputation for less-than-impressive cuisine, it is producing more top class chefs who appear frequently on our television screens and whose recipe books frequently top the best seller lists.
It’s thanks to these TV chefs rather than any advertising campaign that Britons are turning away from meat-and-two-veg and ready-made meals and becoming more adventurous in their cooking habits. It is recently reported that the number of those sticking to a traditional diet is slowly declining and around half of Britain’s consumers would like to change or improve their cooking in some way. There has been a rise in the number of students applying for food courses at UK universities and colleges. It seems that TV programmes have helped change what people think about cooking.
According to a new study from market analysts, 1 in 5 Britons say that watching cookery programmes on TV has encouraged them to try different food. Almost one third say they now use a wider variety of ingredients (配料) than they used to, and just under 1 in 4 say they now buy better quality ingredients than before. One in four adults say that TV chefs have made them much more confident about expanding their cookery knowledge and skills, and young people are also getting more interested in cooking. The UK’s obsession (痴迷) with food is reflected through television scheduling. Cookery shows and documentaries about food are broadcast more often than before. With an increasing number of male chefs on TV, it’s no longer “uncool” for boys to like cooking.
1. What do people usually think of British food?| A．It is simple and plain. | B．It is rich in nutrition. |
| C．It lacks authentic tastes. | D．It deserves a high reputation. |
| A．Authoritative. | B．Creative. | C．Profitable. | D．Influential. |
| A．20%. | B．24%. | C．25%. | D．33%. |
| A．The art of cooking in other countries. | B．Male chefs on TV programmes. |
| C．Table manners in the UK. | D．Studies of big eaters. |
-They are discussing whether men are actually _____ to housework or just too lazy.
| A．relevant | B．allergic | C．native | D．accessible |
9 . 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 |
Seeing these “gardens” is like looking at a universe in a plant pot. The miniature (微型的) branches spread and twist,
The history of penjing
Penjing works are beautiful, but people think that they were owned by the rich. However, only when they are enjoyed by general
