Text

    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).

Leia o texto para responder à questão.

    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.)

Leia o texto para responder à questão.

    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.)

Leia o texto para responder à questão.

    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.)

Read the text to answer question.

    “It is impossible for an Englishman to open his mouth
without making some other Englishman despise him,”
playwright George Bernard Shaw wrote in the preface to
Pygmalion in 1913. Recent headlines suggest that accent
prejudice (or “accentism”) is no relic of the past but continues
to blight the university experience of many students.
    There is a hierarchy of accents in Britain which has
changed little over the years. The accents of Britain’s highest
classes are seen as neutral, “accentless” and correct,
while others are seen as inferior and are often stigmatised.
As such, those who have “non-standard” accents are
seen as legitimate and admissible targets for comment
and judgement. They are also loaded with an apparent
responsibility to change how they sound.
    The higher-class standard accent — “Received
Pronunciation” (RP) — is consistently rated the highest
on scales such as prestige and perceived intelligence.
Such judgments continually reproduce and reaffirm social
inequalities.
    The association between the ability to speak in a
certain way and being intelligent is especially relevant in the
university context, where this particular trait is most valued.
Being able to sound intelligent in a classroom translates
directly into gaining recognition and respect amongst peers
and teachers. The repercussions of accentism in the job
market are a further consequence for students.
    University is a place and a time where people come
together from all over the country and all over the world. This
can have very interesting effects on students’ accents as
they might naturally start to change the way that they speak
due to their new surroundings. This is a completely normal
process known as accommodation. It is not the same thing
as the enforced undermining of credibility and intelligence
through the stereotyping of someone’s regional accent.
    There are many interesting things to learn about how
someone from another part of the country has a different
way of pronouncing a word or uses a different word for
the same thing. For instance, have you ever seen how
many different words there are for a bread roll? We need
to counteract our biases by understanding and celebrating
such diversity, instead of ridiculing those who don’t conform
to an ideological standard rooted in discrimination from
the start.

(Monika Schmid, Amanda Cole and Ella Jeffries.
www.theconversation.com, 26.10.2020. Adapted.)