A lecture from a book called, Il Libro degli Alberi e degli Arbusti by Pierre Lieutaghi Italian Edition (1982) BUR Editore.

Enjoy

Luca Sensei 

I Podcast Secondo San Luca

Lettura di Pierre Lieutaghi Il libro degli alberi - I Podcast Secondo San Luca

朱古力同雪條喺2024都有機會去Orlando迪士尼玩左一轉，明明係去同一個地方，但係兩個人對迪士尼嘅態度就完全唔一樣，完全體現左P人同J人嘅區別。所以一翻嚟朱古力就話一定要同雪條分享玩左啲乜。三日四園嘅經歷再加上Orlando迪士尼複雜嘅交通系統，呢兩期就嚟分享下朱古力嘅所謂“懶人攻略”


夠鐘煲粥 Congee Time

EP42她約我去迪士尼（下）

Describe a business person you admire.

you should say;
Who the person is
How you know this person
What business they do

And explain why you admire them

Notice how i use the word admire 5 or 6 times while speaking, to really keep myself on topic.

IELTS 85 Speaking

Describe a business person you admire - part 2 topic

우리 뭐 먹을래? 
咱们吃点儿什么呀?	

난 일식 덮밥하고 초밥 먹고 싶어.
我想吃日式盖饭和寿司。	

나도 먹고 싶네. 그럼 배달 시키자.
我也想吃。那点外卖吧。	

좋아! 이 음식점으로 선택하자. 맛있고 음식도 빨리 보내줘. 
好! 选这个餐厅吧。不但好吃, 而且送餐快。	


*일식 덮밥 日式盖饭
*초밥 寿司 
*배달, 배달 음식 外卖 
*음식점, 식당 餐厅
	


[YOON] 1분 한국어

우리 뭐 먹을래?  咱们吃点儿什么呀?	

Script : https://youtu.be/R7RFMcMhgXA?si=vBH8H5lyrbDxhVsQ

PDF : https://docs.google.com/document/d/1yK96r4TDwKtFcuiOTY1mvLdiC_ntf70YAO3Q0a5qTyE/edit?usp=sharing

Instagram : @prof.crystal.kim
Youtube : https://youtube.com/@Prof.CrystalKim?si=QnH2Yj31wDH5rFLa

KOREAN TOPIK 1,2

KOREAN TOPIK 1 Ep.1

En este episodio express hablamos sobre el clima en Colombia y practicamos los verbos que utilizamos al hablar de lluvia, nieve, sol, granizo y más. 
!Aprendamos un poco sobre el clima colombiano y practiquemos español!
En este enlace de google docs, encontrarás la transcripción del podcast así como los verbos meteorológicos: https://docs.google.com/document/d/1fSfXTIjZrquBwWAzMLFoc-YD7n-qJAzxlEkKhyrmEQ4/edit


Real Spanish Podcast

El clima en Colombia: verbos del clima

的:  定语的标志       定语+的+名词       美好的春天
地: 状语的标志      状语+地+动词       高兴地喊起来
得: 补语的标志     动/形+得+补语      跑得飞快

Eva Wang的channel ——汉语语法对比合集

汉语语法对比之“的” “地” ”得“

After consonants, the vowel letter pairs а/я, э/е, о/ё, ы/и, and у/ю represent 
essentially the same vowel sound. Their only difference is that the letters in the bottom 
row tell you that the preceding consonant is palatalized, or soft.*

HARD CONSONANTS             SOFT CONSONANTS

Да-да! - Oh yes!                       дядя - uncle 
мэр - mayor                             мер - of measures 
быт - daily life                          бит - computer bit 
живот - belly                            живёт - he/she lives 
музыка - music                        мюзикл - musical (show)

* a palatalized consonant is pronounced with the blade of the tongue pressed up 
against the hard palate, it sounds like a consonant plus the [y] sound of “yes” pronounced at the exact same time.

Russian Pronunciation wilth Lubov

HARD / SOFT CONSONANTS PRACTICE. Живот Или Живёт? Listen and Repeat.

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.

