This channel is dedicated to helping you feel confident speaking English by learning vocabulary meaningfully and expanding your vocabulary quickly.
I teach vocabulary with the word root method.


Learn English and Farsi with teacher Ela

**The little black fish is the main character in our story . Its a long story that is divided into several episodes. this one is the last episode

**if you need any help with the words or text, feel free to send me a message
******** You can find more stories in Farsi in my channel on Spotify : https://podcasters.spotify.com/pod/show/yas-omidvar

Persian Podcasts / پادکست فارسی 

ماهی سیاه کوچولو اپیزود آخر

In dieser Episode erfährst du mehr über Parks und Grünflächen in Wien, sodass du im Falle eines Besuchs weißt, wo du dich in Wien entspannen und erholen kannst. 

Wiener Geschichten

Episode 2: Parks in Wien

Set in 1940s New York, Capote tells the story of one of literature's most-infamous characters, the fabulous and complicated Holly Golightly, as seen through the eyes of her occasional acquaintances.

Audiobooks with Pip

Breakfast at Tiffany's by Truman Capote: Chapter 1

Easy News📺
I introduce Japanese news in easy Japanese.
Today’s Theme is “沖縄（おきなわ）のサンゴ《Coral reefs of Okinawa》”.
This episode is JLPT-N4 level.

I created a quiz on this episode.
After listening, please take the quiz!

Please use this audio for listening and shadowing practices.

☆Words☆
沖縄（おきなわ / okinawa）：Okinawa （Okinawa is the southernmost prefecture in Japan. And Okinawa is one of the most popular resorts in Japan. The islands of Okinawa are surrounded by beautiful coral reefs. ）
サンゴ（さんご / sango）：coral reefs
守る（まもる / mamoru）：keep, protect
島（しま / shima）：island
石垣島（いしがきじま / ishigakijima）：Ishigaki Island（Ishigaki island is one of the islands of Okinawa. The world’s largest colony of rare blue coral is found off of Ishigaki island.）
植物プランクトン（しょくぶつぷらんくとん / shokubutsupurankuton）：phytoplankton
栄養（えいよう / eiyō）：nutrition

☆Script for this episode
The scripts (URL) are listed in the overview section of the channel.
	
☆Quiz for this episode


Simple Japanese Listening with Meg（めぐ）Smile

#29  Easy News / おきなわのサンゴ《Coral reefs of Okinawa》 // N4 Level /Japanese listening

My Rich dad, on the other hand, recommended that I think like a Texan. "I like Texas and Texans, "he used to say. "In Texas, everything is bigger. When Texas win, they win big. And when they lose, it's spectacular."

-Rich Dad Poor dad

FLO TALKS 

BUSINESS TALK: "MOST PEOPLE PLAY IT TOO SAFE."

To know what you like is the beginning of wisdom and of old age.
In today's episode, the topic is about ,"knowing what you want."


KNOW WHAT YOU WANT

CHISTES MEXICANOS

Un chiste mexicano de policías.

People in Switzerland eat more chocolate than anyone else in the world.

According to data from World Population Review, the average Swiss person eats nearly 9 kilograms of chocolate a year — almost twice as much as people in America.

So it might be no surprise that a Swiss university is doing research on chocolate — looking for ways to make it healthier and better for the planet!

Chocolate is made using cocoa beans, which grow in pods on the cacao tree. Each pod holds 20 to 60 seeds — or beans — that are covered in sweet white pulp.

Researchers from the university ETH Zurich have found a way to mix the pulp with part of the pod to make a sweet gel, which can be used instead of the powdered sugar that's usually added to cocoa beans when making chocolate.

Typical dark chocolate might be made of 30% to 40% powdered sugar. Testing different recipes, the researchers found they could make chocolate that was up to 20% gel and about as sweet as chocolate with 5% to 10% powdered sugar.

The new chocolate also had 20% more fiber and 30% less saturated fat than typical European dark chocolate — meaning it's healthier to eat.

Main study writer, Kim Mishra, told The Guardian that the new chocolate has a fruitier taste than typical dark chocolate — although it also tastes more acidic.

The researchers said using parts of the cocoa plant that are usually thrown away reduces waste, while using the new gel would let cocoa farmers get money not just from their beans, but by selling the pulp and pod parts needed for the gel as well.

It may be a while before we can try this chocolate for ourselves. However, ETH Zurich has already filed a patent for the recipe.

