一分錢

上個星期,我在一間茶室吃完東西結帳時，收錢的伙計問我:”這是什麼?”．於是，我便往他手裡看,那是我給他的零錢.
我很奇怪地回答說:”兩塊三十元.”
這時,他拿起其中一枚硬幣問我:”這是什麼?”
我回答說:”一分錢.”
他說:”我們店不收一分錢.”

一分錢的價值變了,曾幾何時聽老人家說以前一塊面包需要兩分錢,一柆糖菓需要一分錢.為了幾分錢要非常努力幹活.

現在,一分錢的價值在那裡呢?

邱淑絹師姐 － 認識新聞報導

今天，一位台灣慈濟期刊部的邱淑絹師姐與我們分享關於新聞報導與文章之間不同。

以下是我紀錄下來的要點:-

紀錄報導平面寫作可分為新聞，特寫寫作和報導文學

1。新聞
新聞學 － 研究新聞之正確的,深入的,迅速傳遞的相關事務,因而真相得以彰顯,正義得以伸張的學問.
新聞紀者 － 中立性的守門人，中立客觀(的態度)
參考文章:-
a。報紙
b。電視新聞
c。慈濟月刊

2。特寫寫作 (特穚化新聞)
3。報導文學

新闻写作练习题

Kefir

Today, I get my first Kefir from my colleage.

Kefir (alternately kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the northern Caucasus is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms. The traditional kefir product is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. In fact, most commercially available American “kefir” lacks both carbonation and alcohol and is nothing more than liquid yogurt. Other locations may have both alcoholic and non-alcoholic kefir.

more link:-

• National Center for Home Food Preservation – Kefir
• Dominic N. Anfiteatro’s kefir site