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Outlook1 LSC WBCat 25817
Outlook1 LSC WBCat 25817
listening 1 Page 87 5
01 4 Woman: OK, turn left here.
Man: I can’t – the road’s closed.
1 Hi, Mark. It’s Carol. Sorry I haven’t answered your Woman: So, just carry on to the next turn and we’ll
call. Last weekend, I was on holiday in Budapest, get back to where we should be. … Not
which was great, but when I paid my hotel bill here! It’s a one-way street! Didn’t you see
with my credit card, the receptionist accidentally the sign?
charged €50,000 instead of the local currency.
Man: I saw it. I wasn’t going to turn there. Oh,
She noticed immediately, apologised, put the
no! Now we have to turn right here. How
money back on my card and charged the correct
are we going to get back to the hotel?
amount, so I didn’t think there was a problem.
When I got home, I received a message from my Woman: It’s alright. Look, there’s a petrol station.
bank saying I owed them £1,000. They charge We can turn round there, drive past the
a percentage each time you use the card abroad, so first turn that was closed and then find
they charged me when the €50,000 was deducted another road to turn into after that.
from my card and then when it was returned. I’m Man: OK, let’s see what happens.
sure I’ll get the money back, but at the moment,
I’m in debt! 5 ome to Green Kilos, the supermarket that cares
C
about the environment. We don’t use any single-use
2 Man: Mmm … something smells good. plastic in our shop. Whatever you want to buy, you
have to bring your own containers. Fill up your
Woman: I hope you like it. It’s chicken and
pumpkin in a coconut milk and curry shampoo and cleaning products bottles from our
sauce. refillable 10-litre tanks. We clean and refill our
containers each day and can provide sell-by dates
Man: Wow! That sounds amazing! Where’d
for you to note down for whatever you buy.
you get the idea from?
All our fruit, vegetables and dairy products come
Woman: Well, my friend was telling me that she
from local farms and are delivered daily, so you are
started to use a lot of pumpkin in her
guaranteed fresh products. Save money and save
cooking. It’s tasty and healthy for you.
the planet. Come and shop at Green Kilos today.
Man: So, did she give you the recipe?
Woman: She told me about a pumpkin curry, but 6 Girl: W
hat are you looking at?
I wanted to make it a bit more special, so Boy: It’s a message from Emily. She’s on holiday
I searched for recipes online. I found lots in Australia, and she’s posted some photos
of recipes, so I took a few ideas from from the Cage of Death.
different ones and put them together to Girl: What’s that?
make my own original dish.
Boy: It’s a plastic box that you get into and then go
3 Girl: H
ow was your first day at work in the under the water in the middle of a pool, where
there’s a giant five-metre-long saltwater
restaurant?
crocodile! You spend 15 minutes down there!
Boy: Not exactly how I’d expected. I thought
The crocodile can see you in the box, so it
I would be washing dishes all day, but at
comes up very close to you, hoping to get a
lunch, the manager asked me to help the
meal. I’d be scared to death, but I’m sure
waiters because there were so many
Emily loved it. She’s not afraid of anything!
customers.
Girl: That’s definitely more interesting than
washing dishes. listening 2 Page 88 5
02
Boy: Yes, but serving food is hard work. I couldn’t
rest for even a minute. Luckily, the crowds left Presenter: M
y guest today is Colin Harris, an architect,
after an hour, and I was sent back to the who is here to tell us about an interesting
kitchen. But then I had to chop vegetables. development in Jakarta, the capital of
Talk about boring! And the chef got angry Indonesia. Before you do that, Colin, could
when I cut them too thick or too thin. I was you give our listeners some background
glad to get back to washing dishes. At least about Jakarta?
no one shouts at me there.
listening 4 Page 90 5
04
Interviewer: Which comes out next week, I believe.
Emily: That’s right. So, at the moment, the
Interviewer: T
oday, we have Emily Harding with us, the company is trying to publicise the book as
author of Garden Gastronomy. Emily much as possible, and I spend my days
doesn’t try to keep her garden perfectly being interviewed on radio and television.
tidy and weed free. On the contrary, she I’m as busy as I was when I was running the
encourages all sorts of plants to grow that business, and I’m travelling much more. The
most people would dig up. Welcome, Emily. good thing, though, is that because of the
So tell us – why do you like weeds? book, I am taken to vegetarian and vegan
Emily: Well, simply, many of the weeds that grow restaurants, so at least I’m not slipping into
naturally are edible and can be used in bad eating habits again.
cooking. In fact, they’re not only edible but Interviewer: Before we say goodbye, can you tell our
often very nutritious and full of flavour. listeners something about your book?
Interviewer: When did your interest in edible weeds Emily: Of course. As well as recipes, my book
start? contains photos to make identifying the
Emily: It started when I was on holiday in Eastern different plants easier and information about
Europe. My husband and I stayed in a small which plants you need to be careful with. It’s
guest house in a village. We’d had a very important to research any plants before you
stressful year trying to run our own eat them because there are poisonous
business, so we spent the year grabbing weeds as well as edible ones.
snacks and eating takeaways at our Interviewer: Thank you, that’s a useful reminder. So,
computers. Not a very healthy lifestyle! listeners, to make sure you stay safe and
When the business finally collapsed, we healthy, buy Garden Gastronomy by Emily
had no idea what to do with our lives, so Harding, which comes out next Monday.
we booked this holiday to give ourselves
two weeks to think.
Interviewer: So, did the two weeks help?
listening 5 Page 91 5
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