Consecutive Interpretation

Business meetings, court trials, legal depositions, immigration interviews, medical appointments involving speakers of different languages are typical events where services of a linguist specializing in consecutive interpretation may be required. Consecutive interpretation is a type of interpretation in which the interpreter waits until a complete sentence or statement has been spoken and then begins to verbally translate it to the other party. This type of interpretation requires a high level of accuracy, attention to details, extensive vocabulary, and understanding of the culture of the language spoken. Link Translations’ qualified consecutive interpreters have all the right skills to provide the highest level of interpretation service at your event.

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Language of the Month: Japanese – Kon’nichiwa (hello!)

Japanese is the official language of Japan and is spoken by over 120 million in the country as well as in Japanese immigrant communities in other countries. A member of the Japonic language family, Japanese is written with a combination of three scripts, Chinese characters (kanji) and two syllabic scripts made of Chinese characters (hiragana and katakana, 46 characters each).

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What’s Cooking Around the World: Russian Stuffed Crepes – Blinchiki

Crepe: Stuffing:
2 eggs 2 tablespoons butter or vegetable oil
1 tablespoon sugar 1 medium onion, finely chopped
1/3 teaspoon salt 1 pound ground beef
2 cups whole milk (reduced fat milk is OK) Salt and ground pepper, to taste
1 1/5 cup all-purpose flour
2 tablespoons vegetable oil


Heat the butter or oil in a frying pan. Add the onion and beef. Cook, stirring frequently, until the meat is brown. Season with salt and pepper. Remove from the heat and set aside to cool while you prepare the blinchiki. In a mixing bowl, combine all the ingredients and stir until fully combined and the mixture is smooth and there no lumps left. Heat a lightly greased small griddle or frying pan over medium high heat. Pour the batter into the griddle, using approximately ¼ cup or a small ladleful for each pancake. Tilt the pan slightly to spread the batter evenly. Cook until lightly brown on one side and turn and lightly brown the other. Repeat with the rest of the batter. Stack the cooked blinchiki on top of each other on a plate. Now stuff the blinchiki. Put about1 tablespoon of the filling in the center of each pancake. Fold the sides and then roll up to obtain an envelope. Heat a lightly greased griddle or a frying pan over medium heat. Cook the stuffed blinchiki until light brown on both sides. Drain the blinchiki on paper towel lined plates. Serve warm or at room temperature. Source: