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    Due to the long and horrific history of stolen land and colonization, the Western world often refers to Indigenous peoples’ culture and knowledge in the past tense. Yet today, Indigenous peoples are indisputably the best guardians of our world’s most precious ecosystems. Western society still desperately needs to learn what Indigenous people have known for millennia: that human beings must live in a reciprocal relationship with the Earth. Around the world, Indigenous peoples have long practiced the key elements of regenerative agriculture.

    An example is the art of agroforestry. Some Indigenous communities, like the Lenca people in Honduras, know agroforestry simply as “traditional technique.” Agroforestry — or the concept of growing crops in a way that mimics the forest and offers shade, protection, and nutrients — is such common practice there is no special name for it. By using sustainable practices taught from one generation to another, Indigenous peoples actively safeguard forests, preserving biodiversity and keeping a delicate balance essential for both the environment and their own sustenance.

    Another example is intercropping ingenuity. Much of modern agriculture relies on monoculture, where just one single crop is grown across vast sprawling fields. While industrial farmers see this as a more efficient and simplified way to farm, it also depletes the soil of nutrients. Instead, Indigenous peoples have long practiced polyculture, where many different types of crops are grown alongside each other. Intercropping helps regulate soil moisture and deter pests. It also increases biodiversity by encouraging a symbiotic relationship between plants, soil microorganisms, insects, and animals.

Internet: rainforest-alliance.org (adapted).

Read the text and answer the question.

Read the conversation between Carol and Neil.

    Neil: What do you do on New Year’s Day?
    Carol: Well, we sometimes go downtown. They have
fireworks. It’s really pretty. Other people invite friends to
their house and they have a party.
    Neil: Do you give presents to your friends and family?
    Carol: No, we never give presents on New Year’s.
    Neil: Do you have a meal with your family?
    Carol: No, we do that on Christmas. On New Year’s we
just party!

From the Book World English 1A 

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    Daters are astonished by the high prices of wining and dining a romantic interest with inflation at its highest rate in over 40 years. The consumer price index category for food away from home rose 7.7% in June 2022 from a year earlier, while full-service restaurants climbed 8.9%. For those testing the waters with a cocktail or two, prices for alcoholic beverages rose by 4%.

    Those searching for love say they’re feeling the pain. Among 3,000 users on the popular dating app Hinge, almost 41% said they were more concerned with the cost of dates now versus a year ago, with Generation Z respondents more likely to feel the pressure. Emily Derby, a 27-year-old in Tulsa, Oklahoma, said her dating costs have doubled from $200 to $400 a month.

    As costs escalate, some singles are scaling back and being more selective about the dates they’re going on, while others are pausing their search for “the one” entirely. On dating site OKCupid, 34% of 70,000 users reported that inflation was impacting their love life.

    “In the fall of 2020, I was going on dates left and right not really thinking about the costs,” said Seth Rosenberg, a 25-year-old in Philadelphia. “Now, it’s harder to be excited because if a date goes bad, you’re out anywhere from $50 to $100.”

    Those still in the dating game have both love and money on the mind. New York City-based dating coach Amy Nobile said even her wealthy clients, many of whom pay $15,000 for a four-month program, are trying to cut their dating costs in half. Clients who would typically spend as much as $150 on a date are seeing if they can get away with $75 or less.

    “People are feeling rising prices,” she said. “For those in the long game to find a partner, they feel like they really need to monitor their money flow in the dating world.” As a result, people are on the hunt for less expensive options, said Logan Ury, director of relationship science at Hinge.

(Paulina Cachero. www.bloomberg.com, 21.07.2022. Adaptado.)

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    People who have never outgrown an aversion to broccoli, or an addiction to potato chips, can place part of the blame on their genes, preliminary research suggests. The study, of over 6,200 adults, turned up correlations between certain taste-related genes and people’s preferences for particular food groups. Those whose genes made them sensitive to bitter flavors, for example, tended to eat fewer whole grains. Meanwhile, people with a particularly acute ability to sense savory flavors were less likely to eat their veggies. Still, none of that means genes determine your food preferences, experts said.

    Diet is complicated, and influenced by everything from culture to economics, said researcher Julie Gervis, a doctoral candidate at Tufts University. But, she said, the findings do highlight the role of taste-related genes in food choices. People often don’t know why they struggle with eating things they know are good for them, like green vegetables, Gervis noted. Understanding the influence of genes can shed some light on the matter.

    Eventually, Gervis said, dietitians may be able to use genetic information to give people more precise diet counseling. “We’re moving away from general nutrition advice to a more personalized approach,” Gervis said. But, she added, any real-world use of genetic analysis is still a long way off. Gervis will present the findings at the annual meeting of the American Society for Nutrition. Studies released at meetings are considered preliminary until they are published in a peer-reviewed journal.

(Amy Norton. www.usnews.com, 14.06.2022. Adaptado.)

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    People who have never outgrown an aversion to broccoli, or an addiction to potato chips, can place part of the blame on their genes, preliminary research suggests. The study, of over 6,200 adults, turned up correlations between certain taste-related genes and people’s preferences for particular food groups. Those whose genes made them sensitive to bitter flavors, for example, tended to eat fewer whole grains. Meanwhile, people with a particularly acute ability to sense savory flavors were less likely to eat their veggies. Still, none of that means genes determine your food preferences, experts said.

    Diet is complicated, and influenced by everything from culture to economics, said researcher Julie Gervis, a doctoral candidate at Tufts University. But, she said, the findings do highlight the role of taste-related genes in food choices. People often don’t know why they struggle with eating things they know are good for them, like green vegetables, Gervis noted. Understanding the influence of genes can shed some light on the matter.

    Eventually, Gervis said, dietitians may be able to use genetic information to give people more precise diet counseling. “We’re moving away from general nutrition advice to a more personalized approach,” Gervis said. But, she added, any real-world use of genetic analysis is still a long way off. Gervis will present the findings at the annual meeting of the American Society for Nutrition. Studies released at meetings are considered preliminary until they are published in a peer-reviewed journal.

(Amy Norton. www.usnews.com, 14.06.2022. Adaptado.)