Three Benefits to Being Multilingual

Being Multilingual pic
Being Multilingual pic
Being Multilingual
Image: eurotalk.com

William Pino founded Municipal Lighting Systems, Inc., in Miami in 1995 and worked as the company’s president and CEO until 2016. His effort and dedication to the Miami-based company has led it to become the number one supplier of outdoor lighting products in multiple South Florida municipalities, with sales exceeding $20 million a year. Aside from his professional life, William Pino is a polyglot, someone who knows multiple languages, with fluency or conversational-level mastery of English, Spanish, French, Italian, Portuguese, and Greek.

Aside from enriching your travel experience, learning multiple languages offers numerous other advantages. Three indirect advantages of multilingualism include:

1. Better Cognitive Function – According to Northwestern University’s Global Languages Initiative, simply knowing multiple languages in enough to boost your cognitive abilities. Things like problem-solving, memory, and creativity all benefit from learning a new language.

2. Enhanced Employment Opportunities – According to the US Department of Labor, 25,000 new translation and interpretation jobs will have been created between 2010 and 2020. This 42 percent growth rate in the field highlights how in-demand multilingualism is in the job market.

3. Improved Decision-Making Abilities – According to a 2013 study, multilingual people are better able to resist framing techniques and mental conditioning, which are tactics often used by advertisers and politicians.

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Three Common Pitfalls to Avoid When Cooking Italian Pasta Dishes

Pasta Dishes pic
Pasta Dishes pic
Pasta Dishes
Image: allrecipes.com

From 2010 to 2016, William Pino worked as the president and CEO of Florida Lighting & Traffic, Inc., located in Miami. There, he was responsible for the company’s full operation, which included marketing, sales promotion, administrative work, and securing contracts for the Miami-based company. In his personal life, William Pino considers himself a master chef in Italian cuisine.

When it comes to cooking Italian cuisine, pasta is often on the menu. While you may not be a master chef, navigating these common pasta pitfalls will lend authenticity to your next Italian dish.

1. Pasta Side Dish – While many people mistakenly serve pasta as a side dish, this is never the case in authentic Italian cuisine, where any pasta dish is always served as a main course. Some go so far as to compare this rule to law or religion in Italian cooking.

2. Oil in the Cooking Pot – According to Italian cooking website Ciao Pittsburgh, 44 percent of Americans say they put olive oil directly into their cooking water when boiling pasta. Though the idea is to keep the pasta from sticking, it works a little too well and often prevents your sauce from sticking to the finished noodles. Instead, use more water and stir your pasta regularly.

3. Rinsing Cooked Pasta – When your pasta will be topped with sauce, the sauce will stick better if you do not rinse the starch off your pasta after cooking. Generally speaking, the starch on the pasta’s surface helps your sauce stick, but there are exceptions. For example, if the water you cook the pasta in is so starchy it appears cloudy, giving the pasta a quick rinse will help remove excess starch contained in the water.