A 34-year-old Jovana talks about her CLOTHES! Let's hear her story! 😊
Срећно учење! / Srećno učenje!📚
If you like this podcast, please contact me for the transcript.📃
See you in class!👋👍


SERBIAN TO GO

Јованина одећа – Jovanina odeća – Jovana's clothes (Monologue A2 level)

有yǒu一天yī tiān,小明xiǎo míng的de妈妈mā ma带dài小明xiǎo míng去qù看kàn芭蕾舞bā lěi wǔ表演biǎo yǎn。小明xiǎo míng很hěn喜欢xǐ huān看kàn表演biǎo yǎn，所以suǒ yǐ他tā非常fēi cháng高兴gāo xìng。

但是dàn shì他tā看见kàn jiàn演员yǎn yuán们men都dōu踮diǎn着zhe脚jiǎo跳舞tiào wǔ,就jiù问wèn妈妈mā ma：”妈妈mā ma，演员yǎn yuán踮diǎn着zhe脚jiǎo跳舞tiào wǔ多duō累lèi啊a，他们tā men为什么wèi shén me不bù找zhǎo一些yī xiē高gāo一点儿yī diǎnr的de演员yǎn yuán呢ne?”

妈妈mā ma笑xiào着zhe回答huí dá：”傻shǎ孩子hái zi，芭蕾舞bā lěi wǔ就jiù是shì一yī种zhǒng用yòng脚尖jiǎo jiān跳tiào的de舞蹈wǔ dǎo！”

A short and interesting Chinese daily article  for every day

Ballet 芭蕾舞

No hay duda en que la cocina latinoamericana es un cúmulo de diversas influencias culturales a lo largo de mucho tiempo que le dan la riqueza y el gran sabor a los platos que nos representan. Sin embargo, muchos de las especias en América Latina, que se usan en nuestra gastronomía, constituyen la diferencia en relación con otras latitudes a nivel de cocina, y así como por ejemplo, la canela llegó al continente para transformar el sabor de nuestros postres, la vainilla constituyó el cambio radical en los platos dulces del viejo continente cuando partió de aquí. 
Hoy conoceremos especias y condimentos originarios, así como algunos de los más usados en Latinoamérica.

Español con todo 

Especias en América Latina

Hola mi gentee!
En este nuevo capitulo vas aprender 7 palabras populares en Colombia, son palabras que ayudan en nuestro léxico colombiano y algunas :)
Suscríbete y déjame un like! 
Puedes ver mi perfil como profesor de español, tengo descuentos 😎

ESPAÑOL COLOMBIANO

7 PALABRAS COLOMBIANAS POPULARES

**Layla and Majnun by Nizami Ganjavi, the greatest romantic epic poet in Persian literature
**Feel free to send me a message if you have any questions
**Hope you enjoy listening to it 

Persian Podcasts / پادکست فارسی 

لیلی و مجنون / Leili and Majnoon

In this episode, I read a story called "Charlie". It's an interesting story about a young man and an old woman who have a conversation while waiting for the bus. The story was found on manwrites.com, a blog for English learners and teachers.    

You can read the story here: https://manwrites.com/charlie-a-short-story-lesson-plan-for-english-reading-speaking-vocabulary/ 

My Twitter Profile: https://twitter.com/TEA_Time_Tayvin

My teacher profile on iTalki: www.italki.com/teacher/2889545 

T.E.A. Time with Tayvin Bayless 

TEA Time story # 2 Charlie

Easy Swedish with Viktoria

Ep. #25 - Julspecial Skidsemester (lätt)

Teacher Joseph's Podcast

No Hugs Please - I'm British

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.

