下載App 希平方
攻其不背
App 開放下載中
下載App 希平方
攻其不背
App 開放下載中
IE版本不足
您的瀏覽器停止支援了😢使用最新 Edge 瀏覽器或點選連結下載 Google Chrome 瀏覽器 前往下載

免費註冊
! 這組帳號已經註冊過了
Email 帳號
密碼請填入 6 位數以上密碼
已經有帳號了?
忘記密碼
! 這組帳號已經註冊過了
您的 Email
請輸入您註冊時填寫的 Email,
我們將會寄送設定新密碼的連結給您。
寄信了!請到信箱打開密碼連結信
密碼信已寄至
沒有收到信嗎?
如果您尚未收到信,請前往垃圾郵件查看,謝謝!

恭喜您註冊成功!

查看會員功能

註冊未完成

《HOPE English 希平方》服務條款關於個人資料收集與使用之規定

隱私權政策
上次更新日期:2014-12-30

希平方 為一英文學習平台,我們每天固定上傳優質且豐富的影片內容,讓您不但能以有趣的方式學習英文,還能增加內涵,豐富知識。我們非常注重您的隱私,以下說明為當您使用我們平台時,我們如何收集、使用、揭露、轉移及儲存你的資料。請您花一些時間熟讀我們的隱私權做法,我們歡迎您的任何疑問或意見,提供我們將產品、服務、內容、廣告做得更好。

本政策涵蓋的內容包括:希平方學英文 如何處理蒐集或收到的個人資料。
本隱私權保護政策只適用於: 希平方學英文 平台,不適用於非 希平方學英文 平台所有或控制的公司,也不適用於非 希平方學英文 僱用或管理之人。

個人資料的收集與使用
當您註冊 希平方學英文 平台時,我們會詢問您姓名、電子郵件、出生日期、職位、行業及個人興趣等資料。在您註冊完 希平方學英文 帳號並登入我們的服務後,我們就能辨認您的身分,讓您使用更完整的服務,或參加相關宣傳、優惠及贈獎活動。希平方學英文 也可能從商業夥伴或其他公司處取得您的個人資料,並將這些資料與 希平方學英文 所擁有的您的個人資料相結合。

我們所收集的個人資料, 將用於通知您有關 希平方學英文 最新產品公告、軟體更新,以及即將發生的事件,也可用以協助改進我們的服務。

我們也可能使用個人資料為內部用途。例如:稽核、資料分析、研究等,以改進 希平方公司 產品、服務及客戶溝通。

瀏覽資料的收集與使用
希平方學英文 自動接收並記錄您電腦和瀏覽器上的資料,包括 IP 位址、希平方學英文 cookie 中的資料、軟體和硬體屬性以及您瀏覽的網頁紀錄。

隱私權政策修訂
我們會不定時修正與變更《隱私權政策》,不會在未經您明確同意的情況下,縮減本《隱私權政策》賦予您的權利。隱私權政策變更時一律會在本頁發佈;如果屬於重大變更,我們會提供更明顯的通知 (包括某些服務會以電子郵件通知隱私權政策的變更)。我們還會將本《隱私權政策》的舊版加以封存,方便您回顧。

服務條款
歡迎您加入看 ”希平方學英文”
上次更新日期:2013-09-09

歡迎您加入看 ”希平方學英文”
感謝您使用我們的產品和服務(以下簡稱「本服務」),本服務是由 希平方學英文 所提供。
本服務條款訂立的目的,是為了保護會員以及所有使用者(以下稱會員)的權益,並構成會員與本服務提供者之間的契約,在使用者完成註冊手續前,應詳細閱讀本服務條款之全部條文,一旦您按下「註冊」按鈕,即表示您已知悉、並完全同意本服務條款的所有約定。如您是法律上之無行為能力人或限制行為能力人(如未滿二十歲之未成年人),則您在加入會員前,請將本服務條款交由您的法定代理人(如父母、輔助人或監護人)閱讀,並得到其同意,您才可註冊及使用 希平方學英文 所提供之會員服務。當您開始使用 希平方學英文 所提供之會員服務時,則表示您的法定代理人(如父母、輔助人或監護人)已經閱讀、了解並同意本服務條款。 我們可能會修改本條款或適用於本服務之任何額外條款,以(例如)反映法律之變更或本服務之變動。您應定期查閱本條款內容。這些條款如有修訂,我們會在本網頁發佈通知。變更不會回溯適用,並將於公布變更起十四天或更長時間後方始生效。不過,針對本服務新功能的變更,或基於法律理由而為之變更,將立即生效。如果您不同意本服務之修訂條款,則請停止使用該本服務。

第三人網站的連結 本服務或協力廠商可能會提供連結至其他網站或網路資源的連結。您可能會因此連結至其他業者經營的網站,但不表示希平方學英文與該等業者有任何關係。其他業者經營的網站均由各該業者自行負責,不屬希平方學英文控制及負責範圍之內。

兒童及青少年之保護 兒童及青少年上網已經成為無可避免之趨勢,使用網際網路獲取知識更可以培養子女的成熟度與競爭能力。然而網路上的確存有不適宜兒童及青少年接受的訊息,例如色情與暴力的訊息,兒童及青少年有可能因此受到心靈與肉體上的傷害。因此,為確保兒童及青少年使用網路的安全,並避免隱私權受到侵犯,家長(或監護人)應先檢閱各該網站是否有保護個人資料的「隱私權政策」,再決定是否同意提出相關的個人資料;並應持續叮嚀兒童及青少年不可洩漏自己或家人的任何資料(包括姓名、地址、電話、電子郵件信箱、照片、信用卡號等)給任何人。

為了維護 希平方學英文 網站安全,我們需要您的協助:

您承諾絕不為任何非法目的或以任何非法方式使用本服務,並承諾遵守中華民國相關法規及一切使用網際網路之國際慣例。您若係中華民國以外之使用者,並同意遵守所屬國家或地域之法令。您同意並保證不得利用本服務從事侵害他人權益或違法之行為,包括但不限於:
A. 侵害他人名譽、隱私權、營業秘密、商標權、著作權、專利權、其他智慧財產權及其他權利;
B. 違反依法律或契約所應負之保密義務;
C. 冒用他人名義使用本服務;
D. 上載、張貼、傳輸或散佈任何含有電腦病毒或任何對電腦軟、硬體產生中斷、破壞或限制功能之程式碼之資料;
E. 干擾或中斷本服務或伺服器或連結本服務之網路,或不遵守連結至本服務之相關需求、程序、政策或規則等,包括但不限於:使用任何設備、軟體或刻意規避看 希平方學英文 - 看 YouTube 學英文 之排除自動搜尋之標頭 (robot exclusion headers);

服務中斷或暫停
本公司將以合理之方式及技術,維護會員服務之正常運作,但有時仍會有無法預期的因素導致服務中斷或故障等現象,可能將造成您使用上的不便、資料喪失、錯誤、遭人篡改或其他經濟上損失等情形。建議您於使用本服務時宜自行採取防護措施。 希平方學英文 對於您因使用(或無法使用)本服務而造成的損害,除故意或重大過失外,不負任何賠償責任。

版權宣告
上次更新日期:2013-09-16

希平方學英文 內所有資料之著作權、所有權與智慧財產權,包括翻譯內容、程式與軟體均為 希平方學英文 所有,須經希平方學英文同意合法才得以使用。
希平方學英文歡迎你分享網站連結、單字、片語、佳句,使用時須標明出處,並遵守下列原則:

  • 禁止用於獲取個人或團體利益,或從事未經 希平方學英文 事前授權的商業行為
  • 禁止用於政黨或政治宣傳,或暗示有支持某位候選人
  • 禁止用於非希平方學英文認可的產品或政策建議
  • 禁止公佈或傳送任何誹謗、侮辱、具威脅性、攻擊性、不雅、猥褻、不實、色情、暴力、違反公共秩序或善良風俗或其他不法之文字、圖片或任何形式的檔案
  • 禁止侵害或毀損希平方學英文或他人名譽、隱私權、營業秘密、商標權、著作權、專利權、其他智慧財產權及其他權利、違反法律或契約所應付支保密義務
  • 嚴禁謊稱希平方學英文辦公室、職員、代理人或發言人的言論背書,或作為募款的用途

網站連結
歡迎您分享 希平方學英文 網站連結,與您的朋友一起學習英文。

抱歉傳送失敗!

不明原因問題造成傳送失敗,請儘速與我們聯繫!
希平方 x ICRT

「Pierre Thiam:這一種被遺忘的古老穀物能讓非洲繁榮起來」- A Forgotten Ancient Grain That Could Help Africa Prosper

觀看次數:2322  • 

框選或點兩下字幕可以直接查字典喔!

I was born and raised in Dakar, Senegal, and through a combination of accidents and cosmic justice, became a chef in the US.

When I first arrived in New York, I began working in these restaurants—different types of restaurants—from French bistro to Italian, global ethnic to modern American. At the time, New York was already well-established as a food capital of the world. However...in the exception of a few West African and Ethiopian mom-and-pop eateries, there was no such thing as African cuisine in the entire city.

Early in my life, I was influenced by Senegal's first president, Leopold Sedar Senghor, nicknamed, "the poet president," who talked about a new humanism, a universal civilization, in which all cultures would come together around a communal table as equals, each bringing its own beautiful contribution to share. He called it "the rendezvous of giving and receiving." That concept resonated with me, and it has guided my career path.

After years of working in restaurants, I yearned for my work to have a deeper impact that would go beyond the last meal I had served. I wanted to give back, both to New York—the city that allowed me the opportunity to follow my calling—but also to my origins and ancestors in Senegal. I wanted to contribute to that universal civilization Senghor had described. But I didn't know how to make a measurable impact as a cook and writer.

While I was writing my first cookbook, I often traveled to different regions of Senegal for research. During one of those trips, in the remote, southeast region of Kedougou I rediscovered an ancient grain called fonio that had all but disappeared from the urban Senegalese diet. It turns out that fonio had been cultivated for more than five thousand years and is probably the oldest cultivated cereal in Africa. Once a popular grain on much of the continent, fonio was grown all the way to ancient Egypt, where archaeologists found grains inside pyramids' burial grounds. Today it is mostly cultivated in the western part of the Sahel region, from Senegal to Mali, Burkina Faso, Togo, Nigeria. The Sahel region is that semiarid area south of the Sahara desert that extends from the Atlantic in the west to the Red Sea in the east. I became more interested in this grain that was deemed worth taking to the afterlife by early Egyptians.

As I continued my research, I found out that fonio was actually—wherever it was cultivated—there was always some myth, or some superstition connected to it. The Dogon, another great culture in Mali, called it "po," or, "the seed of the universe." In that ancient culture's mythology, the entire universe sprouted from a seed of fonio.

Aside from its purported mystical properties, fonio is a miracle grain in many aspects. It is nutritious, particularly rich in methionine and cysteine, two amino acids that are deficient in most other major grains: barley, rice or wheat to name a few. In addition, fonio cultivation is great for the environment. It tolerates poor soil and needs very little water, surviving where nothing else will grow.

As a chef, what first struck me was its delicate taste and its versatility. Similar to couscous, fonio has a delicious, nutty and earthy flavor. It can be turned into salad, served as noodles, used in baking or simply as a substitute for any other grains in your favorite recipes. I am happy to share some of my fonio sushi and sweet potato sushi with some of you right now.

Oh!

And okra.

In Kedougou it is also nicknamed "namu buur," which means "food for royalty," and it's served for guests of honor.

Located at the border with Guinea and Mali, Kedougou first strikes visitors with its stunning vistas and views of the Fouta Djallon Mountains. Sadly, it is also one of the poorest regions of Senegal. Because of desertification and lack of job prospects, much of Kedougou's young population has left. They chose the deadly path of migration in search of "better" opportunities. Often, they risk their lives trying to reach Europe. Some leave by crossing the Sahara desert. Others end up on inadequate wooden canoes in desperate attempts to reach Spain. According to a recent "Guardian" article, by 2020 more that 60 million people from sub-Saharan Africa are expected to migrate due to desertification. This is the biggest global wave of migration since the Second World War, and it's only set to grow. So far this year, more that 2,100 migrants have lost their lives on their way to Europe. This is the reality of Kedougou and of much of the Sahel today. Scary future, scarce food and no opportunities to change their situation.

If life in your village weren't so precarious, if there was a way to having enough food to get by, or having a paying job—if you and your sisters didn't have to spend 30 percent of their waking hours fetching water, if conditions were just a little more hospitable...could the solution be right here in our soil? Could bringing fonio to the rest of the world be the answer?

Ancient grains are getting more popular, and sales of gluten-free items are growing in the US—16.4 percent since 2013, making it a 23.3-billion-dollar industry. How could fonio partake in this market share?

There are many challenges in turning fonio into food. Traditional processing is laborious and time-consuming, especially when compared to other grains. Well, thankfully, technology has evolved. And there are now machines that can process fonio in a more efficient way. And as a matter of fact, a few years ago, Sanoussi Diakite, a Senegalese engineer, won a Rolex prize for his invention of the first mechanized fonio processor. Today, such machines are making life much easier for producers around the whole Sahel region.

Another challenge is the colonial mentality that what comes from the west is best. This tendency to look down on our own products and to see crops like fonio as simply "country peoples' food," therefore substandard, explains why even though we don't produce wheat in Senegal traditionally, it is far easier to find baguettes or croissants in the streets of Dakar than it is to find any fonio products. This same mindset popularized the overprocessed, leftover rice debris known as "broken rice," which was imported to Senegal from Indochina and introduced by the colonial French. Soon, broken rice became a key ingredient in our national dish, thieboudienne, replacing our own traditional, more nutritious African rice, Oryza glaberrima. Ironically, the same African rice despised at home was hailed abroad. Indeed, during the Atlantic slave trade, this rice became a major crop in the Americas...particularly in the Carolinas where it was nicknamed, "Carolina gold."

But let's return to fonio. How can we turn its current status of "country-people food" into a world-class crop? Last year, a business partner and I secured a commitment from Whole Foods Market, the US's largest natural food store chain, to carry fonio. And we got a large American ingredient importer interested enough to send a team of executives to West Africa with us to explore the supply chain's viability. We found ourselves observing manual operations in remote locations with few controls over quality. So we started focusing on processing issues. We drew up a vision with a beneficial and commercially sustainable supply chain for fonio, and we connected ourselves with organizations that can help us achieve it.

Walking backwards from the market, here is what it looks like. Imagine that fonio is consumed all across the globe as other popular ancient grains. Fonio touted on the levels of cereals, breads, nutrition bars, cookies, pastas, snacks—why not? It's easier to say than quinoa.

To get there, fonio needs to be readily available at a consistent quality for commercial users, such as food manufacturers and restaurant chains. That's the part we're missing. To make fonio available at a consistent quality for commercial use, you need a commercial-scale fonio mill that adheres to international quality standards. Currently, there is no such mill in the whole world, so in our vision, there is an African-owned and operated fonio mill that processes efficiently and in compliance with the requirements of multinational food companies. It is very difficult for the fonio producers today to sell and use fonio unless they devote a huge amount of time and energy in threshing, winnowing and husking it. In our vision, the mill will take on those tasks, allowing the producers to focus on farming rather than processing.

There is untapped agricultural capacity in the Sahel, and all it takes is changing market conditions to activate that capacity. By relieving fonio producers of manual operations, the mill will free up their time and remove the production bottleneck that limits their output. And there are other benefits as well in using Sahel land for agriculture. More benefits, higher employment, climate change mitigation by reversing desertification and greater food security. Nice vision, right? Well, we are working towards getting it done. Last month we introduced fonio to shoppers in New York City and online, in a package that makes it attractive and desirable and accessible.

We are talking with operators and investors in West Africa about building a fonio mill. And most importantly, we have teamed with an NGO called SOS SAHEL to recruit, train and equip smallholders in the Sahel to increase their fonio production.

Hunger levels are higher in sub-Saharan Africa than any other place in the world. The Sahel population is set to grow from 135 million to 340 million people. However, in that drought- and famine-prone region, fonio grows freely. This tiny grain may provide big answers, reasserting its Dogon name, "po," the seed of the universe, and taking us one step closer to the universal civilization.

Thank you.

播放本句

登入使用學習功能

使用Email登入

HOPE English 播放器使用小提示

  • 功能簡介

    單句重覆、重複上一句、重複下一句:以句子為單位重覆播放,單句重覆鍵顯示綠色時為重覆播放狀態;顯示白色時為正常播放狀態。按重複上一句、重複下一句時就會自動重覆播放該句。
    收錄佳句:點擊可增減想收藏的句子。

    中、英文字幕開關:中、英文字幕按鍵為綠色為開啟,灰色為關閉。鼓勵大家搞懂每一句的內容以後,關上字幕聽聽看,會發現自己好像在聽中文說故事一樣,會很有成就感喔!
    收錄單字:框選英文單字可以收藏不會的單字。
  • 分享
    如果您有收錄很優秀的句子時,可以分享佳句給大家,一同看佳句學英文!