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Due to the improvement of ecological and environmental  (protect) in recent years, the western part of Northeast China's Jilin province has seen  (many) rare migratory birds than other places, searching for food in spring and autumn.

With  (it) favorable geographical location and wetlands, Jilin is  important stop for migratory waterfowl, including large numbers of rare species, such as white cranes（鹤）, red-crowned cranes, white storks and Chinese merganser ducks（秋沙鸭）.

Western Jilin  (focus) on water management and started major projects such as river and lake connectivity in the past decade to improve the ecological conditions.

 (locate) on the border of Jilin and Heilongjiang provinces and the Inner Mongolia（蒙古）autonomous region, the Momoge National Nature Reserve in Baicheng city has rich natural  (resource) and is a key habitat  migratory birds in China settle. It is one of the nine major global bird migration routes, more than 5 million migratory birds passing through every year.

The number of white cranes  ( stop) in the reserve in spring and autumn has risen to around 3,500, with a resting period of about 100 days every year.

It was a hot, sticky Saturday afternoon. Hundreds of us set together, side by side, in rows of wooden folding chairs on the main 1  lawn. We word blue nylon robes（礼袍）. We listened 2  to long speeches and some students almost stood up . When the 3  was over, we threw our caps in the air, and we were 4  graduated ú cm college. For many of us, the curtain had just come down on 5  .

 Afterward, I found Morrie Schwartz, my 6  professor, and introduced him to my parents. He was a small man who took small steps,7  a strong wind could, at any time, blow him up into the clouds. In his graduation day robe, he looked like a Christmas elf（精灵）.

 He told my parents how I took every class he taught, "You have a special boy here." 8  ,I looked at my feet. Before we left, I 9  my professor a present, a brown 10  with his initials（首字母） on the front. I bought this the day before at the shopping mall. I didn't want to forget him. Maybe I didn't want him to forget 11  .

"Mlitch, you are one of the good ones," he said,12  the briefcase. Then he 13  me. I felt his thin arms around my back. I was taller, and when he held me, I felt awkward, older, as if he were the 14  .

He asked if I would 15  , and without hesitation I replied "Of course."

Lifelong L earning is Good for You

Lifelong learning isn't just an economic necessity but a physical, emotional, and social one. Once you catch them, you will get rewarded in your life. The following points are reasons why you should stick to lifelong learning.

 In 2014 a report said that 50% of jobs would become unnecessary by 2025 due to technological development. We need continuous learning and personal growth to adapt ourselves to the changes.

Open–mindedness and curiosity are beneficial to your career. People who enjoy learning are more active at work than those who don't. Do they seem open - minded and intellectually energetic? Those you admire most are ones who seem most devoted to learning and personal growth.

Our ability to learn is a keystone of human motivation. Have you ever sat in a quiet place and finished a great novel? Education would obviously contribute to the special qualities and uniqueness of each one.

It's a few weeks since both the United States and the European Union confirmed the hottest average global temperature ever recorded. Intense and unusual heat waves, along with fires, storms, and other extreme weather events, seemed to make 2023 the year when climate change became more disturbing.

Of course, climate change is more complicated than things simply getting hotter, but the overall warming of the earth is perhaps the most direct consequence of the carbon dioxide we have released （释放） into the atmosphere since the 19th century. What to do about this problem is the subject of this month's cover story, in which writer Sam Howe Verhovek and photographer Davide Monteleone take a closer look at carbon removal.

Ideas for how to remove carbon from the atmosphere and store or use it in some way have been around for a long time, but we've made little progress. Now we may be at the point where urgency, combined with technological advances, market demands, and creative vision, is making carbon removal a better choice for helping us manage the climate crisis.

Many environmentalists argue that carbon removal is a red herring（鲱鱼） that take our attention away from the need to dramatically reduce our emissions（排放）. The first industrial revolution got us into this mess; maybe a second one can assist us with getting out of it.

The career of food editor Liu Dahua has been built on good taste and described as a recipe for success. The 83 -year- old has visited thousands of restaurants and catering（餐饮） companies, talking to hundreds of chefs. Since 1998, as well as writing food articles, he has also been taking food photos.

In October, Liu published a book, a selection of articles about food companies and chefs in China. Five months later, on March 21, his second book, illustrating food through the lens, was released.

"If the first book is based on my eating experience, the new one is based on my photo shoots," Liu says. The book collects 136 dishes from more than 50 chefs. What is striking is that it not only collects dishes from master chefs, but also selects the cooking offerings of the profession's rising young stars.

The dishes are divided into three types: time-honored and classic, new and creative, and the exotic（异域的）. Unlike most food books, which usually provide the recipe of each dish, in Liu's book, he simply records when and where he took the photo, who the chef was, and his comments on the dish.

The photos are selected from tens of thousands that Liu has taken over the years, but ones taken before 2000 were all captured on film and were not saved in any electronic form. The earliest photo selected for the book is a "duck pyramid（金字塔）" taken in 2003 in Beijing. The dish was created by Li Fengxin, who had, at the time, just been named chef at a Beijing branch of Quanjude, one of China's best-known roast duck chain restaurants.

My Father, the Family Man

This year, my seasonal depression took me deeperssion the past, and a new portrait of my father came into my mind. He was a sometimes difficult, always determined man.

In my early memories, I was sitting at the kitchen table listening to my father yelling（叫嚷）about his challenges as an Italian immigrant. Back then, I couldn't have known his pain as he struggled to find his footing in this new land.

"We left Italy to give you three girls more opportunities for a better life," he said. "But we'd had a shaky start. The apartment your aunt had secured for us fell through at the last minute. It went to someone without children. So the five of us moved into your aunt's living room."

Bills mounted up. "And then I saw your mother's face was as white as a sheet." He said bitterly but soon stared down at the table to compose himself. "And the baby was crying. I worried that the houseowner would come knocking on the door."

Dad jumped to the end of his story, "What more can I say? I went looking for a job. I found one."

Armed with a few English phrases and determination, he'd walked for miles in a city he didn't know, stopping at every hair salon, asking for a chance to show his skills as a hair stylist, his pro-fession and passion. That's what he'd been doing all day, supporting for his family.

Forty years later in Toronto, he sat at the table, asking if I thought he'd provided well for his family. I answered. His eyes watered. Mine did, too.

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My Favorite Sport

It was a tough situation. At 8,700 meters above sea level, Zhang Hong and his team members faced a difficult decision. Based on the oxygen they had consumed, they might not have enough to reach the summit of Qomolangma. Should they press on or turn back?

Zhang's guide Chen Tao made a quick decision that he and the two photographers with the group should immediately withdraw and leave their oxygen tanks to Zhang to let him finish the climb to the summit of the mountain.

The wind was strong, and Zhang was terrified. The three Sherpa guides didn't speak Chinese and their English instructions to Zhang were muffled by the high wind. And there was additional difficulty for Zhang — he can't see.

To walk on a path was often hard for the Chinese mountaineer. And there was no actual path on the mountain. Zhang had to follow the guides' directions precisely on every single step. The guides told him in which direction to go and the length of each step. But one mistake could cost Zhang his life.

At first, Zhang didn't want to continue. But Chen told Zhang "if you don't continue, this may be the last chance you have to reach the top of Qomolangma, while I will still have more chances". There was no time left for 46-year-old Zhang to argue with Chen and Chen gave Zhang a gentle nudge to hurry him on.

Zhang continued his climb with one guide in front of him and two behind. After several more hours' climbing, the guide leading the way told Zhang that he was standing at the top of the mountain. Zhang was first visually impaired person from Asia ever to conquer the world's highest peak.

On the rock face of the mountain, Zhang etched his name alongside that of Erik Weihenmayer and Andy Holzer, who completed the feat in 2001 and 2017 respectively. They are the only three blind mountaineers to have climbed Qomolangma.

The behaviour of a building's users may be at least as important as its design when it comes to energy use, according to new research from the UK Energy Research Centre (UKERC). The UK promises to reduce its carbon emissions by 80 percent by 2050, part of which will be achieved by all new homes being zero-carbon by 2016. But this report shows that sustainable building design on its own — though extremely important—is not enough to achieve such reductions: the behaviour of the people using the building has to change too.

The study suggests that the ways that people use and live in their homes have been largely ignored by existing efforts to improve energy efficiency, which instead focus on architectural and technological developments.

"Technology is going to assist but it is not going to do everything," explains Katy Janda, a UKERC senior researcher, "consumption patterns of building users can defeat the most careful design." In other words, old habits die hard, even in the best-designed eco-home.

Another part of the problem is information. Households and bill-payers don't have the knowledge they need to change their energy-use habits. Without specific information, it's hard to estimate the costs and benefits of making different choices. Feedback facilities, like smart meters and energy monitors, could help bridge this information gap by helping people see how changing their behaviour directly affects their energy use; some studies have shown that households can achieve up to 15 percent energy savings using smart meters.

Social science research has added a further dimension, suggesting that individuals' behaviour in the home can be personal and cannot be predicted—whether people throw open their windows rather than turn down the thermostat, for example. Janda argues that education is the key. She calls for a focused programme to teach people about buildings and their own behaviour in them.