Hassle Free Equipment Rental
Simultaneous interpretation requires the use of specialized equipment so that the same message in a variety of languages can be heard and understood by all parties with ease. Link Translations offers a full range of simultaneous interpretation equipment rental nationwide for meetings or conferences that require simultaneous translation of multiple languages. Interpretation booths, stationary and portable transmitters, radio frequency or infrared receivers, headsets, microphones, and recording equipment are among the most commonly used equipment to support these events. Our experienced technicians will handle the setup of your equipment as well as provide on-site technical support for the duration of your event. Our project managers stand by to answer all your questions about this service, determine the correct equipment based on your needs, process your request and coordinate the entire process from beginning to end. Give us a call to enjoy a hassle free equipment rental experience!

Contact us for your equipment needs today: http://www.link-translations.com/simultaneous-interpretation-equipment-rentals/


Language of the Month: Croatian
Zdravo (hello!). Croatian is a South Slavic language spoken mostly by Croats, mainly in Croatia, Bosnia and Herzegovina, and in other neighboring countries. It is the official language of the Republic of Croatia and one of the three official languages of Bosnia and Herzegovina. Croatian is written with the Croatian alphabet.

Meet our Croatian linguists: http://www.link-translations.com/language/croatian-translation/


What’s Cooking Around the World? – Tri-Color Bell Pepper Salad

A simple and refreshing summer salad that has its roots in Italian, Spanish, Turkish and Greek cuisines.

Ingredients: - 2 gloves garlic,
- 2 red bell peppers peeled and crushed (use more or less to taste)
- 2 yellow bell peppers - Juice of ½ lemon
- 2 orange bell peppers - about 3 table spoons olive oil
- Finely chopped fresh parsley and mint, Salt and black pepper, to taste
to taste (about 1 tablespoon of each)


Broil the peppers on a baking sheet in the oven, until their skins are charred and the flesh is somewhat tender. You can also grill them on a BBQ. The peppers should be tender but still firm enough to hold their shape when chopped. When the bell peppers are cool enough to handle, peel their skins off and remove the seeds. Divide each bell pepper lengthways into half, slice each half into strip of medium thickness. Put them in a mixing bowl; add the fresh herbs, garlic, lemon juice, and olive oil. Season with salt and pepper, to taste. Serve slightly chilled.

Source: www.AZcookbook.com