第7课  你家离公司远吗

一、听力  第一部分
1.这是我们的新教室。
2.我正在去机场的路上呢。
3.我每天早上六点就去跑步了。
4.我家离公司很远，所以要坐公共汽车去公司。 
5.大夫正给他看病呢。

第二部分
6. 男：大卫回来了吗？ 
女：没有，他还在教室学习呢。
7. 男：你家离学校远吗？ 
女：很远，坐公共汽车要一个多小时呢。
8. 男：今天晚上一起吃饭吧。给你过生日。 
女：好吧，七点半怎么样？
9. 女：在床上看书对眼睛不好。
男：知道了，再看一会儿就睡觉。
10. 男：快起床吧。八点了。
女：没关系，我再休息十分钟。

第三部分
11. 男：大卫睡觉了吗？
女：他还没睡觉呢，他明天有考试。
   问：大卫在做什么？
12. 男：你到机场了没有？
女：我现在在去机场的路上呢，二十分钟后就到。
   问：女的想去哪儿？
13. 男：你家离公司远吗？
女：我家离公司很远，我每天坐公共汽车去，要一个多小时呢。
问：女的每天怎么去公司？
14. 男：今天是你的生日吧？
女：今天是二月七号，离我的生日还有一个星期呢。
问：女的的生日是几号？
15. 男：中午我们一起吃饭吧。
   女：好。我家前面有一个饭馆，走几分钟就到了。
问：女的家离饭馆远吗？

hsk2  第7课  你家离公司远吗

Chinese story
《同学的爱》  The Classmates’ love

在重庆市的一家医院里，有一位女孩儿躺在病床上。她叫小菲，今年十七岁。
There was a little girl lying in bed in a hospital in Chongqing City. She was called Xiao-Fei, aged 17.
二零一二年夏天她还可以在外面跟朋友、同学一起玩儿，但是她现在只能躺在床上，因为二零一二年八月，她发现自己生病了，而且是白血病。
She could still play with friends and classmates outside in the summer of 2012. Now she could only lie in bed, as she found herself sick in August, 2012 and was diagnosed with leukemia.

小菲的高中同学都很难过。为了鼓励她，小菲的高中同学也和她一起做出改变，这让她觉得很多人都在支持她。
Xiao-Fei’s high school classmates all grieved for her. To encourage her, her high school friends also made changes with her to make her feel that many were supporting her.

小菲生病以后，每天都必须早睡早起，锻炼身体。小菲的同学也开始每天早睡早起，锻炼身体。他们让小菲知道，他们正在和她做一样的事。小菲只能喝开水，不能再喝可乐了。小菲的同学也和她一样不再喝可乐。
After getting sick, Xiao-Fei needed to go to bed and get up early to exercise. Her classmates also started to go to bed and get up early. They let Xiao-Fei know that they were doing the same thing. Xiao-Fei could only drink water, but not coke anymore, and her classmates followed suit.

小菲的同学对小菲说：“你不放弃，我们也不会放弃！”
“If you don’t give up, we won’t either,” Xiao-Fei’s classmates told her.

同学们知道小菲需要很多钱治疗，所以大家拿着箱子向路人募捐，最后募到了兩万多元。
Her classmates knew that Xiao-Fei needed lots of money for treatment, so all of them carried boxes to raise money from pedestrians. Eventually, they gathered a total of 20,000.

小菲看到大家这么支持她，她说：“大家这么关心我，我一定会更努力让自己好起来。”
Knowing that all of them were supporting her, Xiao-Fei said: “All of you cared about me so much; I will certainly try my best to get well.”

Yasmine's Chinese Reading - intermediate

同学的爱  The Classmates’ love

Este episódio e uma apresentação do Português Natural Podcast. Este podcast é para pessoas que estão aprendendo o idioma português e querem melhorar a sua compreensão do português falado por nativos (Listening Practice). Em todos os podcasts falo de uma maneira mais lenta do que nativos geralmente falam, isso é para que uma pessoa que está aprendendo o idioma possa compreender melhor a pronúncia da língua.

Português Natural Podcast

Apresentação do Podcast

Hey everyone! When you’re learning a new language, how do you actually build “expressiveness”? It’s a question I’m always thinking about myself. Come give it a listen!
◇My youtube : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCP_iNwf8H66Y9Lzidov_SQA
⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠◇Your small support keeps my channel alive ! Thanks♡


Moekoの日本語ベラベラtime

Moekoの日本語ベラベラtimeEpi35: How do you actually build "expressiveness"?!【Japanese Podcast: listening practice】

C’erano una volta una volpe e una cicogna che si consideravano buone amiche.
Un giorno la volpe invitò a pranzo la cicogna; per farle uno scherzo, preparò della minestra e la servì in due vassoi piatti: la volpe riusciva a leccare con facilità la minestra nel suo vassoio, mentre la cicogna riusciva a malapena a bagnare la punta del becco nella minestra.
“Non ti piace la minestra?” chiese la volpe alla sua amica. “È buonissima, non preoccuparti; anzi, è così buona che son già sazia”.

Qualche giorno dopo, la cicogna ricambiò l’invito: voleva restituire lo scherzo alla volpe. Arrivato il giorno del pranzo, imbandì la tavola ma mise tutti i cibi in vasi dal collo lungo, come quelli che si usano per i fiori. La cicogna infilava il suo lungo becco nei vasi, gustandosi i manicaretti prelibati che aveva preparato. La volpe, invece, per quanto provasse ad infilare il muso e ad allungare la lingua, rimase a bocca asciutta.
“Non ti piace il pranzo che ti ho preparato?” chiese la cicogna. “Figurati, è delizioso. Così buono che sono già sazia” rispose la volpe. E così la cicogna si vendicò dell’amica burlona.

Morale della favola: Chi la fa, l’aspetti.

Favole di Esopo 

Favole di Esopo - La volpe e la cicogna

Star Wars was a cool movie - just don't analyse the logic too much!

The Social Evolutionary

Star Wars Logic

Atrévete a conocer a este joven indio, de espíritu viajero, que vive en Madrid hace muchos años y que ha pasado por lugares como Australia o Tailandia. 

Café con acento

Café con acento - Entrevista a Anuj 1 (India)

Spanish México

MEXIKO-STADT FOLGE NUMMER DREI.

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.

