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从一间房到“此心安处”——杭州青年人才社区建设助推青年与城市“双向奔赴”_我的网站

A |     储运路旁，傍晚6点，两片楼群的窗户次第亮起灯光。林芳涛结束一天的工作回到才景和府，用半天时间签下的那份租约，让他结束了在余杭多次仓促租房的漂泊。    That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。像他这样的年轻人，在良渚新城有1208个——才景和府和才英璟庭两处人才公寓，出租率长期保持在98%以上。不久前，才景和府入选浙江省首批青年安居试点项目。它回答的其实是一个老问题：当怀揣梦想的年轻人奔赴而来，城市拿什么留住他们？习近平总书记强调，我们要关注青年所思、所忧、所盼，帮助青年解决好他们在毕业求职、创新创业、社会融入、婚恋交友、老人赡养、子女教育等方面的操心事、烦心事，努力为青年创造良好发展条件，让他们感受到关爱就在身边、关怀就在眼前。正在建设“青年发展之城、向往之地”的杭州，每年吸引超35万名青年扎根，安居链条正从“短期落脚”延伸至“长期优住”。良渚的探索，提供了一个可触摸的样本。

B | 一张PPT打破的信息差很多年轻人不是不符合条件，而是被复杂的申报门槛劝退。项目运营负责人记得，招租前夕，团队把服务窗口搬到了产业一线——覆盖距项目5到10公里内的三四百家企业，建起“一企一群一专员”的精准对接。他们做前置预审核，把厚厚的政策条文浓缩成一页PPT，提前帮年轻人梳理材料。“信息差一打破，信任和效率就来了。信任背后是真金白银的减负。

C | 折后千元左右的月租金，大专及以上学历即享七折，精装修拎包入住。一室一厅基准租金1200元至1300元，高层次人才还有梯度让利。多样户型让独居、合租、小家庭各得其所。比租金更关键的，是对痛点的极速响应。

D | 社区离地铁站近2公里，良渚新城协调交通部门，将2582M路公交延伸至家门口。

E | 两公里的风雨通勤，变成“出门即上车”的从容。林芳涛曾在余杭经历过多次仓促的租房选择，直到走进才景和府，崭新的设施与整洁的环境让他半天就签下了合同。“定心丸”不是一句口号，是具体的租金、便捷的公交和那个干净、自洽的确定空间。两公里之外的“轻社交”硬件解决生存问题，但消解都市生活中的“孤岛效应”，才是留住人心的关键。良渚青年人才社区摒弃冷冰冰的“契约感”，做“高频次、小范围、全免费、重交流”的社群。没有大场面破冰，只有小而精的兴趣链接：草坪露营、星空音乐会、周末桌游。原本习惯宅家的嘉兴小伙李梦龙，就是被这种无压力的氛围所吸引。“每次看到社区发活动照片都觉得很有意思，试着参加了几次，体验非常好。”在一次六一儿童节的怀旧游戏活动中，他偶然结识了同在新能源领域的另一半。如今，两人已交往数月，晚间常在社区小径结伴散步，交流工作、规划未来。一年多来，社区已促成6对以上青年相识相恋、走向婚姻，还协助一位住户完成10年长跑的现场求婚。据运营团队观察，年轻人渴望连接但拒绝负担，渴望陪伴但需要边界。于是社群文化保持克制的包容：让社交达人和内向个体都能找到舒适的姿态。一年40余场活动，孵化20个兴趣社群，让年轻人们由邻居变挚友，甚至成为创业合伙人。

F | “租房”这个过渡状态，因此有了“家”的质感。

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Published on:11:35:38