Dear James,

As you know, we have been working on the new perfume that we are launching in April and we are unsure about some of the packaging details. We have seen some of your creative work in the sales department and we think you have a very good eye for detail.

Do you have some time before close of business this Friday to sit down with us and talk through some of our designs? We would truly appreciate your advice on this. It shouldn't take longer than two hours of your time and we would be happy to clear it with Patricia, your department head, if necessary.

Best regards,
Sarah Ford
Head of Department
Product Design

The Habits of Women Growing Into Strong, Confident English Communicators

An email request for help. IELTS LISTENING 

Uyghurche Learning FM/ئۇيغۇرچە تىل ئۆگىنىش

Chapter 4, Vocabulary 

Hello Families, It's time for another storytime. If your child loves dragons and tacos this book is for them. If you liked this podcast consider checking out my other two story times. 

I am accepting new enrollments. I hope to meet your children soon.

Story Time with Teacher Vanessa

Dragons Love Tacos By Adam Rubin

Will this exciting story ever end? It seems not! If you have styaed with me this long, you know you just have to continue to the bitter end! Come on - Roald dahl! Show us what you got!

Stories to Stimulate!

Will and Mary Part 7

## Тогда в каких случаях мы должны говорить *ir, venir и llegar* ?

У глаголов движения в испанском совсем другая логика.

### Ir
Мы используем *ir*, когда мы куда-то идём, едем, ездим, ходим, то есть когда мы направляемся туда, где нас в данный момент нет.

### Venir
И наоборот, используем *venir*, когда говорим о движении сюда, к нам, в место, где говорящий сейчас.

### А теперь примеры:
Является ли следующее предложение правильным, при условии, что я сейчас нахожусь в Санкт-Петербурге?

> El año pasado cuando **vine** a Madrid, hacía mucho calor. ❌

Нет, неправильно, потому что сейчас я не в Мадриде, а в Петербурге. Тогда нужно сказать так: 

> El año pasado cuando **fui** a Madrid, hacía mucho calor. ✔

Понятно? Вот ещё один пример:

> A veces mis amigos **van** a San Petersburgo a visitarme. ❌

Ещё раз, если я сейчас в Петербурге, тогда я должен использовать *venir*. Правильное предложение:

> A veces mis amigos **vienen** a San Petersbugo a visitarme. ✔

### А что насчёт *llegar* ?
Если мы попробуем перевести значение глагола *llegar*, то среди других значений найдём следующие результаты: достичь, прийти, добраться, доехать, приехать, прибыть.

Чтобы использовать *llegar*, не важно, куда мы направляемся, туда или сюда. *Llegar* используется, когда мы говорим о том моменте, когда мы пребываем в пункт назначения.

Примеры:

> Ayer **llegué** temprano a clase. ✔

> Hoy **he llegado** cansado a casa después del gimnasio. ✔

> De niño siempre **llegaba** tarde a la escuela. ✔

На сегодня это всё. Если у вас есть вопросы, напишите мне, и я постараюсь на них ответить.

Надеюсь, что я помог вам немного лучше понять испанский язык.

До скорого.

Español con Giampiero

Venir по-испански не означает приехать

Alcuni argomenti interessanti di cui ho discusso recentemente con il mio insegnante di francese.

The Italian Miscellaneous Podcast🖐 

最近のことについて　(Aggiornamenti recenti)

The anti-establishment artist Banksy and fashion clothing brand Guess lock horns.

Transcript of audio here: https://drive.google.com/file/d/13yXSZZ4xYi0SSlaryDJVz15PCVhic4ae/view?usp=sharing

Schedule a class with me here: https://teach.italki.com/teacher/12103910

Lisa's Podcast

Banksy wants people to shoplift? 

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

nside a dimly lit cave, a group of people sit huddled around glowing amphoras. These vessels are no ordinary pottery; they're meticulously painted with images of legendary wrestlers, engaged in eternal combat. The flickering light from a small fire casts these images onto the walls, animating the wrestlers in a primitive, captivating dance of shadows.



The cave's inhabitants watch these images, interpreting the epic battles as the ultimate expression of wrestling. They debate the techniques, celebrate the victories, and mourn the defeats, all from the moving images on the amphoras. To them, these representations are the entirety of wrestling—there is no world beyond the wrestlers on the pottery.


Nikostratos, ever the curious and skeptical cat, notices a sliver of light peeking through a crack in the cave wall. The murals and their tales don't satisfy his curiosity. One day, driven by a particularly pungent smell of the outside world—a mix of fresh earth and sweat—he finds a loose stone and wiggles his way through the crack.