A trial project by the Montreal Children's Hospital suggested that the use of medical hypnosis(催眠)can reduce pain and anxiety in patients. The project also resulted in a reduction in the amount of medicines used to perform medical-imaging imaging(医学影像) procedures.

"During the examination children don't move. It works perfectly. It's amazing," said Johanne L'Ecuyer, a medical-imaging technologist at the hospital.

The project was inspired by a French team from Rouen University Hospital Centre where examinations are done under hypnosis instead of general anesthesia(麻醉).

A French medical-imaging technologist-also a hypnotist — was invited to train a few members in the medical-imaging department of the children's hospital. In all, 80 examinations were conducted for the project between January and September, 2019, focusing on the imaging procedures that would cause anxiety.

Hypnosis is not a state of sleep: It is rather a modified(改变的)state of consciousness. The technologist will guide the patient to this modified state—an imaginary world that will disassociate itself more and more from the procedure that follows.

"The technologist must build up a story with the patient," Ms. L'Ecuyer said. "The patient is left with the power to choose what he wants to talk about. Do you play sports? Do you like going to the beach? We establish a subject that we will discuss throughout the procedure. "

Everything that happens next during the procedure must be related to this story — an injection (注射) becomes the bite of an insect; the heat on the skin becomes the sensation of the sun and a machine that rings becomes a police car passing nearby.

"The important thing is that the technologist associates what is happening outside the patient's body with what the patient sees in his head," Ms. L'Ecuyer said. "It requires creativity on the part of the technologist, imagination, a lot of patience and kindness."

The procedure appealed to the staff a lot when it was introduced in January. It spread like wildfire that someone from France was here to train the technologists," Ms. L'Ecuyer said. She added that she had a line of staff at her door wanting to take the training.

George Gershwin, born in 1998, was one of America's greatest composers. He published his first song when he was eighteen years old. During the next twenty years he wrote more than five hundred songs.

Many of Gershwin's songs were first written for musical plays performed in theatres in New York City. These plays were a popular form of entertainment in the 1920s and 1930s. Many of his songs have remained popular as ever. Over the years they have been sung and played in every possible way — from jazz to country.

    In the 1920s there was a debate in the United States about jazz music. Could jazz, some people asked, be considered serious music? In 1924 jazz musician and orchestra leader Paul Whiteman decided to organize a special concert to show that jazz was serious music. Gershwin agreed to compose something for the concert before he realized he had just a few weeks to do it. And in that short time, he composed a piece for piano and orchestra which he called Rhapsody in Blue. Gershwin himself played the piano at the concert. The audience were thrilled when they heard his music. It made him world-famous and showed that jazz music could be both serious and popular.

    In 1928, Gershwin went to Paris. He applied to study composition (作曲)with the well-known musician Nadia Boulanger, but she rejected him. She was afraid that classical study would ruin his jazz-influenced style. While there, Gershwin wrote An American in Paris. When it was first performed, critics (评论家)were divided over the music. Some called it happy and full of life, to others it was silly and boring. But it quickly became popular in Europe and the United States. It still remains one of his most famous works.

    George Gershwin died in 1937, just days after doctors learned he had brain cancer. He was only thirty-nine years old. Newspapers all over the world reported his death on their front pages. People mourned the loss of the man and all the music he might have still written.

Like most of us, I try to be mindful of food that goes to waste. The arugula (芝麻菜) was to make a nice green salad, rounding out a roast chicken dinner. But I ended up working late. Then friends called with a dinner invitation. I stuck the chicken in the freezer. But as days passed, the arugula went bad. Even worse, I had unthinkingly bought way too much; I could have made six salads with what I threw out.

In a world where nearly 800 million people a year go hungry, "food waste goes against the moral grain," as Elizabeth Royte writes in this month's cover story. It's jaw-dropping how much perfectly good food is thrown away — from "ugly" (but quite cat able) vegetables rejected by grocers to large amounts of uneaten dishes thrown into restaurant garbage cans.

Producing food that no one eats wastes the water, fuel, and other resources used to grow it. That makes food waste an environmental problem. In fact, Royte writes," if food waste were a country, it would be the third largest producer of greenhouse gases in the world. "

If that's hard to understand, let's keep it as simple as the arugula at the back of my refrigerator. Mike Curtin sees my arugula story all the time — but for him, it's more like 12 boxes of donated strawberries nearing their last days. Curtin is CEO of DC Central Kitchen in Washington. D.C., which recovers food and turns it into healthy meals. Last year it recovered more than 807, 500 pounds of food by taking donations and collecting blemished (有瑕疵的) produce that otherwise would have rotted infields. And the strawberries? Volunteers will wash, cut, and freeze or dry them for use in meals down the road.

Such methods seem obvious, yet so often we just don't think. "Everyone can play a part in reducing waste, whether by not purchasing more food than necessary in your weekly shopping or by asking restaurants to not include the side dish you won't eat." Curtin says.