Zero = statements which are true in general. 
First = for something that is real or possible. 100% possible. 
Second = for something that could be possible but is probably unlikely. 50/50
Third = for something in the past that we cannot change – it’s too late! 100% impossible


All Ways Business

Easy Conditionals 

Learn authentic Chinese from the real situation story.

You can also find the video version here: https://www.youtube.com/watch?v=ZisAdD-e1CA&list=PLowKwOI6DheoGGevUwNqFDQg2sWxv9WAc&index=1&t=2s

Daily Chinese

E01 堵车【The Traffic Jam】

こんにちは。

みなさんはどんな洋服を着ていますか。

日本は少し暑くなってきました。
蒸し暑いです。
今日の私はロングスカートにTシャツの組み合わせです。

最近、日本ではロングスカートが流行っています。
少し大きめのサイズをダボっと着るのが、流行っているんです。
夏は特にぴったりとしたサイズよりも、少し大きめでゆったり着る感じが流行っています。その方が涼しいです。
ロングワンピースなんかも流行っていますよ。

ジーンズはオールシーズン履けると言われていますが、日本の夏には暑いです。

日本の夏はすごく暑いです。
クールビズということで、ビジネスマンはノージャケット、ノーネクタイですが、ワイシャツは着ます。一方、働く女性は男性よりも自由です。女性はブラウスにパンツを合わせたり、スカートを合わせたりします。もちろん、ワンピースも着ます。

みなさんの国ではどんな洋服が流行っているか。


「のぞみ」の日記

今日の洋服

Listen and repeat:

ice, ice skates, icicles, iguana, iceberg, igloo, ice cream, ice tea, ink, iron, ivy

Flashcards free download: https://supersimple.com/free-printables/captain-seasalt-and-the-abc-pirates-i-flashcards/

Video: https://youtu.be/2bzy0nCJ6-w?si=_trowouZ1WUdb-Uk

Captain Seasalt And The ABC Pirates

Letter I

Zorba le chat
Les archives de la police des animaux contiennent un dossier exceptionnel et peu connu. Tu sais qu’il existe des chiens policiers. Le plus célèbre d’entre eux est un chat. Eh oui ! Zorba le chat rêvait d’être policier. Il s’est présenté à l’examen de recrutement et a été renvoyé car ce n’était pas un chien. Mais Zorha est têtu ; il est revenu, déguisé en chien, et a réussi toutes les épreuves.
Sa première enquête s’annonce bien délicate : un voleur masqué a dérobé les bijoux de la reine des écureuils…

Des Milliers D'histoires

Histoire 9 - Zorba le chat

My take on whether AI is to replace teachers... let me know your thoughts in the comments!

British English with Maria

Ep 14 - Educators vs. Algorithms: Who Teaches Best?

Fear #2 Being afraid of making mistakes

The fear of making mistakes persecutes many people, regardless of their achievements, age and social status. Where does the fear of making a mistake come from, and how to overcome it?

Many people are hesitant to do something serious, not so much because they are afraid of failure, but because of fear of public condemnation or censure.

Often, such anti-motivation is a consequence of a hidden inferiority complex: a person is so dependent on public opinion that he loses the ability to make decisions on his own.

In the podcast I will share some ideas about the fear and what do top managers look for in their employees (since C-level managers are my regular students).

Grab a comfortable sit, make yourself comfortable and dive deep into the recording.



Job Interview Preparation | CEO Interview Strategies From Diverse Business Sectors!

Fear #2 Being afraid of making mistakes

Ascolta come prenotare un tavolo al ristorante.

Italiano Chiaro

Prenotazione al Ristorante

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.

