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COVID-19影響了全球社會的每個層面，而根據國際新聞社（Inter Press Service, IPS）報導，聯合國森林論壇（United Nations Forum on Forests, UNFF）進行的一項全球性評估證實，其衝擊已擴大到世界各地的森林。
2021數位線上展
訂閱最低3折：http://bit.ly/3pkuZaA
昆蟲系列四: 螢火蟲. Insect No4: Firefly
Today is the end of my fifth year in Taiwan. I've still not seen fireflies in the wild. This was drawn as a reminder to myself to see them quickly; as every year more of their habitat is built over or disturbed. My Chinese still isn't great, I have a lot of work and little spare time, but I'm happy. Next year I look forward to being more free to study and draw (and see firefly forests)!
今天是我五週年住在台灣。我還沒有在森林看到螢火蟲。我的中文還是很爛. 我還有很多工作, 可是我高興. 明年我希望我有比較多時間畫跟念書.
[BIOS Monthly column / BIOS Monthly 專欄］Claire DAMON主廚（中文請按「繼續閱讀」或直接點連結）
Claire Damon, one of the very few female chefs that own their own pastry shops in Paris, is also one of the most gifted and hard-working ones. Her unique identity has been built upon her beautiful work on seasonal fruits, which is closely related to her childhood spent in the nature in Auvergne, her hometown. The forests, rivers, lakes, and waterfalls there have all nourished her creativity and become her sources of inspirations. Having worked side-by-side with Pierre Hermé and Christophe Michalak not only helped her find a way to express herself through pastry creations but also polished her skills.
Read more about her by clicking on the link below (in Chinese) 👉🏻👉🏻
讓大家久等了！這是法國甜點大師系列專欄的壓卷之作，和大家介紹我最喜歡的甜點主廚之一、同樣也是法國甜點圈內最知名、最受尊敬的主廚之一。
如果你曾經在巴黎拜訪過她的甜點店、或熟悉她的作品，會知道她是一個個人風格鮮明、並且堅持只處理當季高品質水果的主廚。她的作品細緻且季節感明顯、一個季節會有一個主色調，她的甜點店更是少數高級甜點店中也賣高品質麵包的。想更了解她的創作哲學、以及她給年輕甜點人的建議，千萬要讀到最後！
