NOVA PASSANTE


1. sobre
esta pele branca
um calígrafo oriental
teria gravado sua escrita
luminosa
— sem esquecer entanto
a boca: um
ícone em rubro
tornando mais fogo
suor e susto
tornando mais ácida e
insana a sede
(sede de dilúvio)

2. talvez
um poeta afogado num
danúbio imaginário dissesse
que seus olhos são duas
machadinhas de jade escavando o
constelário noturno:
a partir do que comporia
duzentas odes cromáticas
— mas eu que venero (mais que o ouro verde
raríssimo) o marfim em
alta-alvura de teu andar em
desmesura sobre uma passarela de
relâmpagos súbitos, sei que
tua pele pálida de papel
pede palavras
de luz

3. algum
mozárabe ou andaluz
decerto
       te dedicaria
um concerto
            para guitarras mouriscas
e cimitarras suicidas
(mas eu te dedico quando passas
no istmo de mim a isto
este tiroteio de silêncios
esta salva de arrepios)

[Sublunar, 1991-2011]

Brazilian Poems and Literature

Nova passante - Carlito Azevedo

Benvenuti a "Italiano espresso, il podcast dedicato a chi vuole migliorare il proprio italiano attraverso storie affascinanti e contenuti coinvolgenti. Io sono Marco Sadori, e oggi vi porterò nel mondo scintillante della moda italiana, esplorando la storia di uno dei marchi più iconici e influenti del settore: Dolce & Gabbana.

In questa puntata, scopriremo come Domenico Dolce e Stefano Gabbana hanno iniziato la loro avventura a Milano nel 1985, combinando tradizione e modernità per creare uno stile inconfondibile. Parleremo delle loro ispirazioni, delle celebri campagne pubblicitarie e delle star internazionali che hanno indossato le loro creazioni. Inoltre, vi racconterò alcuni aneddoti interessanti e curiosità che rendono Dolce & Gabbana un simbolo di eleganza e lusso italiano.

Preparatevi a un viaggio attraverso la moda, la cultura e la creatività, scoprendo come Dolce & Gabbana hanno lasciato un'impronta indelebile nel mondo del fashion. Buon ascolto!







Italiano espresso

La vera storia di Dolce & Gabbana, un simbolo della moda italiana

In this podcast we'll look into some answers to 3 common questions:

1. How to answer: ‘Tell me a bit about yourself.’

2. How to answer: ‘What are your weaknesses?’

3. How to answer: ‘Describe a time you faced a challenge and what steps you took to overcome it.’

Before you'll go further - how would you do it yourself? What will your thinking be while answering?

Question One: The interviewer typically isn’t asking you about your weekend here. Take this opportunity to capture and distill the most important things they need to know about you as an employee—your most impactful job, the skills you’d most like to highlight, as well as some of the previous projects you feel showcase your abilities are all great options.

Question Two: Avoid responding with something that’s not genuine and communicates inauthenticity—saying something like ‘I work too hard!’ doesn’t come across well. Everyone has weaknesses—it’s how we manage them that’s important and expressing what you’ve already got underway to alter it is the key.

QUestion Three: This demands self-reflection and self-examination, focusing on problem solving skills and your attitude to challenges, conflict resolution and how you cope under pressure. Work through the S.T.A.R method if you get a little stuck: first, contextualise the situation for your interviewee by presenting the challenge in a professional manner and explain how it arose in the first place, then explain a little about where you fell in the group in relation to the task at hand.

Use some ideas aboe and also prepare your answers as well. At the end of the day - they are 'buying' your personality, not so much how you answer those questions so don't be shy being yourself, it countrs massively!

Let me know how I can help you privately in your interview preparations!

To Your Success!

Job Interview Preparation for Women Executives | Build CEO-Level Presence Under Pressure

Job Interview Preparation. Tip 10. How to answer 3 common questions?

最近、スタバ（スターバックス）でおいしいフラペチーノ🍌🍫を飲みました！みなさんが好きな飲み物はなんですか？🤔💓

SeikaのPodcast🎧

Ep.5 スタバが好きですか？☕️

Conocerás la forma en que se divertía Tita, quien era su compañera de juego, uno de sus platos favoritos y cuál era la parte de la preparación de ese plato que más disfrutaba. 

Transcripción del episodio: 
https://acortar.link/4MT5JL

Te invito a llevar tu español a un nivel superior:
https://www.italki.com/es/teacher/9508879


Español un viaje a América Latina 

Episodio 3: Libro Como Agua para Chocolate de Laura Esquivel.

みなさんこんにちは！けいすけの日本語ポッドキャストへようこそ！
このポッドキャストは、日本語の勉強をしているみんなのリスニングのために作っています。

今回は日本の成人式についてお話しします。

けいすけの日本語ポッドキャスト

Ep.５「成人式って何？」｜Japanese listening practice

Let's start from Zero

What did he /she say?

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.



Practice Listening, Reading & Comprehension

Scientists Make Healthier, Less Wasteful Chocolate

https://drive.google.com/file/d/164Kxl5_UtkVbNxbmfYginSDEt7axpkFg/view?usp=drivesdk