artículos y sustantivos gramaticales en el texto: Interpreting Several Phases of a Singular Creator

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Schubert was the only composer represented in the program that the Takacs Quartet offered at the 92nd Street Y on Saturday night, but in no sense was there too much of a muchness about the affair. Midway through a three-concert series devoted almost entirely to Schubert’s music — a previous program included a new piece inspired by a Schubert work — this consistently invigorating, satisfying ensemble offered three distinct views of a singular creator.
Schubert the Wunderkind was represented by the String Quartet in B flat (D. 112), composed in 1814, when he was 17. Already evident in the piece is a propensity for surprising shifts between major and minor keys. Near the start of the introductory Allegro a bucolic B flat opening is swept aside by torrential triplets in G minor; dissonant chords prick the bittersweet Andante shortly before its close. The charming Menuetto and Presto are tame by comparison.
From the arresting opening of the String Quartet in A minor (D. 804, “Rosamunde”), composed a decade later, you heard a Schubert prematurely grown up and virtually unmatchable in his ability to mingle light and shade, joy and heartbreak. Properly poised in the earlier piece, the Takacs players adopted an earthier sound and a volatile temperament that suited Schubert’s mood swings and nervous fits without selling short his delicacy or serenity.
In playing so gritty, minor scuffs and blemishes were inevitable. So what? This was an account of rare insight and passion, red-blooded but never reckless.
With the String Quartet in G (D. 887), from 1826, came Schubert the ailing visionary who may well have sensed his looming demise. (He died two years later, at 31.) Like Beethoven in his contemporaneous late quartets Schubert here grapples with the eternal, at epic length: 45 minutes or more.
The work’s boldness still astonishes. An opening movement that anticipates Bruckner’s sensations of tremulous piety and majestic ascent gives way to a clockwork ballad, a show of blithe spirits and an acidic jollity that borders on mania.
Again the Takacs players took risks with their exertions. And again the result was a performance that conveyed superlatively Schubert’s inimitable entwinement of filigree and frenzy.
The Takacs Quartet completes its Schubert series on April 9 at the 92nd Street Y, 1395 Lexington Avenue, , 92y.org.

adjetivos y verbos en el texto: Historic African American Murals to Be Restored

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A set of important murals depicting events in African-American history will be restored and sent on tour for the first time through a collaboration of Talladega College in Alabama, which owns the murals, and the High Museum of Art in Atlanta. In 1938 Talladega, one of the country’s oldest all-black colleges, commissioned Hale Aspacio Woodruff, an African-American artist who had studied with Diego Rivera, to create the murals for the lobby of its new library. Comprising six canvases, the murals depict events like the uprising on the slave ship La Amistad, scenes from the Underground Railroad and the founding of the college. At the High, the murals will be cleaned and restretched, Philip Verre, the museum’s chief operating officer, said in a phone interview. They will go on view in an exhibition opening in Atlanta on June 2, 2012, and will travel later to the Indianapolis Museum of Art. Woodruff, who taught art at New York University for more than 20 years, died in 1980. He had a retrospective at the Studio Museum in Harlem in 1979 and an exhibition at the High Museum, focused on his paintings in Atlanta, in 2004.

adverbios y pronombres en el texto: Collective Bargaining Rights and Higher Education

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While much of the focus of the protests in Wisconsin and other states that are trying to outlaw collective bargaining has focused on how it will affect public schools, the online publication Inside Higher Ed is reporting that college faculty members are also at risk of losing their bargaining rights.
Faculty members have been among the ranks of protesters in Wisconsin, Ohio, Indiana and Illinois not just in solidarity with other public employees, but also in an effort to protect their own rights, Scott Jaschik reported for Inside Higher Ed.
Mr. Jaschik points out that most college faculty members nationally are not unionized. “A Supreme Court ruling has largely blocked faculty union organizing at private colleges, while state governments regulate collective bargaining in the public sector,” he writes.
Unions are more prevalent in colleges and universities in the Northeast, Midwest and West, he said.
Inside Higher Ed interviewed several faculty members about what collective bargaining has meant to them.
Stephen H. Aby, an education and sociology librarian at the University of Akron, said that the faculty union there recently won domestic partnership benefits. He said that Akron was “well behind the country” on that issue, but that the measure was “huge in terms of the message it sends” about the university being inclusive.

preposiciones en el texto: The Browser Choices We Make

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Tech Crunch noted Thursday that Mozilla was about to celebrate its 500 millionth download of Firefox, the open source browser that has made inroads into Microsoft’s dominant market share. By this morning, the official Spread Firefox site was claiming an additional 340,000 downloads, putting it over the half billion mark.
That’s an impressive download rate — one that has given Firefox an approximately 17 percent share of the browser market. Looking at visitors to NYTimes.com, a much larger share of our online readers, about 28 percent in February, were Firefox users. The bulk of our online readers use various versions of Microsoft’s Internet Explorer (about 60 percent) and Apple’s Safari (about 10 percent).
But we also noticed that tens of thousands of our visitors use various versions of Netscape Navigator, the nearly defunct browser owned by AOL, as well as a variety of other, more obscure browsers. It made us wonder why people choose the browsers they choose. Let us know about what’s behind your choice in the comments section.

Hot or Not? A Model Turned Guru on What to Eat

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By JEFF GORDINIER

YOGI CAMERON thought I was hot. Which, I figured, was a flattering thing to hear from a man whose cheekbones used to earn him thousands of dollars a day.
Alas, he did not mean it as a compliment. Yogi Cameron, whose given name is Cameron Alborzian, was talking about the three types of energy that tend to show up in the human body, according to the principles of ayurveda: an earthy energy known as kapha, an airy one called vata, and a fiery one, pitta. Mr. Alborzian had taken a look at my face, soon after we’d sat down for lunch at Szechuan Gourmet on West 39th Street, and had determined that I was overflowing with pitta. My vata was in the red zone, too.
“You have too much fire in your system,” he said. “You have too much air in your system — that’s why you move a lot.” He detected “a slight redness inside the eyes. And the redness isn’t, say, getting-up-in-the-morning redness. It’s really fiery redness.”
Mr. Alborzian has a book out, “The Guru in You” (HarperOne, $25.99), much of which is devoted to the ayurvedic approach to eating. He has high praise for ginger, turmeric, licorice and clarified butter. (“A life without ghee is no life at all!” he writes.) He is down on cooking in oil, using a microwave and overdosing on icy beverages. At Szechuan Gourmet, he declined the customary glass of water.
“The body doesn’t really need more water,” he said. “What it needs is more lubrication, especially as it’s getting older. Ghee will take care of that.” Now and then Mr. Alborzian drinks a teacup full of ghee, or rubs a dab of it inside his nostrils. “Especially when I’m flying,” he said. “Because I am sucking in six hours of dry air.” He had kicked off the morning with some hot water, followed by “two or three spoonfuls of full-fat plain yogurt.” A few hours later came “two pieces of dried mango, and then that was it” for breakfast.
When he is not writing or studying in India, Mr. Alborzian makes house calls, sometimes even moving in with clients to observe their daily routines and guide them toward healthier habits. One of the first things he attends to is the way a person chows down. I figured he could do the same for me. I’d chosen Szechuan Gourmet, one of the city’s shrines to tongue-scorching, because I crave spicy food the way other people might crave, say, a bowl of ice cream.
This happens with pitta people, Mr. Alborzian told me.
“Innately you are drawn to the spicy, which is the thing that is not great for you,” he said. “A little bit of spice is great because it kindles the digestive fire.” But gorging myself on plate after plate of stir-fried chicken with roasted chilies? That would amount, in his view, to a gastronomic version of burning down the house. “What you are doing is throwing a ton of dry logs on there, if you keep eating spicy stuff,” he said. “And it just burns and burns.”
Mr. Alborzian, who turns 44 this month, has become something of a pitta-esque property, of late, thanks in part to a recent TV appearance on “The Dr. Oz Show” and his friendship with Ellen DeGeneres, who has embraced and endorsed his regimen of yoga, meditation and dietary mindfulness.
He often travels (on any given day he might be in New York or London or Trivandrum, India) but last year he moved into Ms. DeGeneres’s guest house in Los Angeles and acted as a kind of live-in wellness consultant for five months. This was during Ms. DeGeneres’s brief tenure as a judge on “American Idol.”
“ ‘Idol’ was really tough on her,” Mr. Alborzian said. “She is an upbeat person and ‘Idol’ was all about judging people, and she really disliked it. So she walked away from it because it doesn’t go with what she believes in. It is a sign of balance. You start giving up things that are imbalanced.”
Mr. Alborzian, who grew up in England and Iran, knows about giving up plum gigs. During the 1980s and 1990s he was a sought-after model who appeared in campaigns for Versace and Karl Lagerfeld and, most famously, as a sort of proletarian Adonis in Madonna’s “Express Yourself” video, grinding gears in a sad gray factory where it always seemed to rain.
One day in 1998 he decided to walk away. “I was in Nelson Mandela’s house in South Africa,” he recalled over lunch. (In spite of his counsel, I was inhaling a bowl of hot and sour soup. He took one slurp and declared it “way too spicy.”) “Naomi Campbell was there, Kate Moss, Amber Valletta, Christy Turlington: the whole crew. It wasn’t like a light bulb moment. It was more of, ‘Ah, this is really good, and it’s not going to get better than this.’ I thought, ‘Fashion will kick you out at some point, anyway. This is a good time to go off and find my path.’ ”
That path led him to India, where he studied yoga and ayurveda, an approach to health in which foods are seen as having different essential properties. A source of nourishment might be deemed “hot” or “cool,” regardless of its actual temperature. (Onions are “hot.” Rice is “cool.”) When he’s cooking or ordering a meal, Mr. Alborzian tries to reach the right balance between those properties.
And that’s only part of it. If he sits down in a restaurant, he is factoring in the room temperature of the place, how his body feels, which vegetables (he is a vegetarian) are local and in season. He doesn’t want anything that’s been canned or frozen. “It’s mummified food,” he said.
He’s not into eggplant, either, but that’s just because he doesn’t like it. “It makes my throat itch,” he said. When our main dishes arrived (fried rice and two relatively mild and eggplant-free platters of vegetables), Mr. Alborzian ventured in with patient, tentative nibbles.
“I’ll take a few bites, and then I’ll see how my body starts reacting to it,” he said, putting down his chopsticks. Meanwhile I charged through the fried rice with all the delicacy of a snowplow.
“You’ll enjoy it more if you eat slow,” he offered. “And then you’ll see: you won’t eat even half as much as you usually eat.” He is an advocate of fasting and said he once subsisted for 28 days on nothing but water and green tea.
It sounded like a lot of work. Doesn’t such an intensity of dietary awareness prevent him from just enjoying food?
“Food has now become a burden to us,” he said. “A lot of people don’t look forward to life anymore. They just look forward to food. People tell me, ‘But I love food.’ And I tell them, ‘You can’t love something that owns you.’ ”

Detenido la figura central de telecom en la india

publicado el 2 de febrero de 2011
autor: LYDIA POOLGREEN

Este es el artículo que trabajó en la clase de inglés el compañero Elias Trejo:
Andimuthu Raja antiguo ministro de telecomunicaciones y otros asociados, fueron detenidos el miércoles pasado (dijeron las autoridades) por corrupción. un reporte del gobierno del año pasado acusa a Andimuthu Raja.

Nuevos planes de Límites de las sustancias químicas tóxicas en el agua potable

http://green.blogs.nytimes.com/2011/02/02/e-p-a-plans-strict-limits-o

autor: John M. Broder

la E.P.A anunció que se empezará a regular los niveles permisibles de un grupo de sustancias químicas que se encuentran en el agua potable representando un peligro para la salud humana, debido a su capacidad de ser tóxicos y cancerígenos, de impedir el funcionaiento de la tiroides, el crecimiento del feto, bebés y niños . Entre estas sustancias está el perclorato, el cual se encuentra en el combustible de cohetes y juegos artificiales y ha contaminado los cursos de agua en 26 estados de EEUU y del que la admón de drogas y alimentos estimó que se encuentra en más de la mitad de alimentos evaluados y en muestras de leche materna.