21 Spoons is a restaurant aimed at bringing back the appeal of intimate (亲密的) dining. "This restaurant kind of fell into my lap," says chef and owner Ann Butler, "I own the cooking school next door to it, and this space was empty for quite some time, and it seemed to be saying, ‘Do you want me?'"

After working in Fairfax and Chesterfield public schools, Butler started her cooking school, Edible Education, 12 years ago, hoping to change the dietary habits of kids.

The occurrence of the pandemic halted Butler's cooking classes, as students were unable to attend in person. "We didn't have any kids taking classes," she says. "I didn't know how long it'd be before we saw students again, so I thought, we got to do something." So, Butler opened 21 Spoons in March of 2021, focused on small plates and shared bites from ratatouille flatbread to deep-fried deviled eggs.

"I took it over at a time when everyone was closing their restaurants in Richmond," Butler says. This allowed her to start her new business in a way that made people feel more at ease during such a stressful time. Butler says the service and size of the restaurant-24 seats are what make people feel more comfortable and what allow them to open during the pandemic. "We opened during a time when everyone was scared, so we wanted to build a space where you could come and rest, back to old-school, old-fashioned service."

Butler says the architectural plat (建筑区) for the space was unit 20. "I saw somewhere that a chef has 39 spoons," she says, "and it was unit 20, so I thought, ‘How about 21Spoons?' since we opened in 2021."

While Butler says there'll be no 22 Spoons, she describes 21 Spoons as a "creative gift", allowing her to combine passions and build something beautiful for the community.

    In Scotland, 600,000 tonnes of food are thrown away every year. This amount of food, which could as feed about 1.2 billion poor people, is almost a third of household (家庭) waste. And food waste isn't just a big problem in Scotland.

    Money time, and resources (资源) are often wasted by throwing away good food. It also causes very harmful greenhouse gas, which is perilous to the planet.

    In the production stage, some foods do not enter the food chain for many reasons. Supermarkets usually care about the quality of food from farms. They often refuse strange-looking and unusually sized produce. However, they seem to forget that it is almost impossible to grow the perfect produce. Food waste at the consumption (消费) stage includes food going out of date and leftovers (剩饭) because of too much food. In households, even mostly fresh fruit and vegetables are thrown away.

    In order to reduce food waste, here is what we can do:

    Understanding the terms “use by” and “best before” dates. “Use by” dates are there for your safety. It is dangerous to eat food after the use-by date and doing so risks your health. “Best before” dates tell you how long the food will be at its best quality. Once the food passes the date, it isn't necessarily bad, but you should still check, just to be sure.

    Every time you go shopping and you bring back new food, put them at the back of your fridge and bring the food that will expire (到期) soon closer to the front. That way, you know what needs to be eaten first.

    If you have any food that will expire soon, give it to charity if you aren't going to eat it. They will really appreciate the food you have given.

    This year's flu season is pretty scary. To try to minimize the effects, public officials are still urging anyone who hasn't yet gotten their flu shot to get one as soon as possible. However, even if every single person got a shot in the arm, the vaccine(疫苗)—with its excellent 36 percent effectiveness—would not prevent everyone from getting infected with the annoying virus. Knowledge is power, so here's what goes on in your body when you come down with the flu.

    The influenza virus primarily attacks your nose, throat, and the tubes that lead to your lungs. But the flu is so much more than that. Your muscles ache, your head hurts, and your appetite goes down, among other things. To our surprise, almost all of these symptoms have less to do with the virus itself than with your immune(免疫的)response to them. Unfortunately, the very defense you have in place to get rid of the flu is the reason you feel so painful when you recover.

    The virus usually enters through your mouth, typically by way of your hands. But it takes a few days for symptoms to set in. While this process might cause some harm to your nose and throat, it's nothing major, and nothing like the symptoms that typically accompany a bad or even mild case of the flu.

    The real fun starts when your immune system begins to fight. Your immune system comes in two parts: the innate system and the adaptive. The innate immune system is essentially an all-purpose tool. As soon as your body senses the presence of any injury or invader (入侵者), the innate immune system launches into action by producing tiny proteins called cytokines and chemokines. The cytokines reproduce almost immediately and start to attack the virus. This increase in immune cells creates an serious inflammation(炎症) throughout the body. But the worst is still to come. Meanwhile, the chemokines work with the adaptive immune system to help create T cells. These cells are a special type of white blood cell that works in a much more specific way: They find the influenza virus, identify what's special about it, and create something unique on their surface that finds and destroys similar invaders.