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Uncensored English

Looking for a different angle on English language podcasts? Keiran the crazy Canadian goes where the other English podcasts don't... and more. Keiran and his native English guests discuss politically incorrect subjects as well as general English language, idioms, expressions, culture and more all while having natural unscripted conversations. This podcasts feature an educational exploration of language ranging from every day expressions, pop culture expressions, explicit language and anything in between. The podcast is geared towards adults students, professionals, university students as well as ESL teachers who want to step out of the "Safe Space" of the English language education community and have a little more fun. Join Keiran and his guests in their down to earth humorous conversations and learn to speak a more universal edgy form of English like a native! English ISN'T always PC!!!
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Now displaying: Category: general
Jun 17, 2017

Today on the podcast I tell you... What happened this week! 

I disappeared for a little. 

Mar 15, 2017

What possesses a person to want to do stand up comedy, possibly mental illness! Alessandra and I discuss Stand Up beginnings in this podcast. Sign up to our newsletter for the free transcript!

Mar 4, 2017

Yay Yay Happy birthday! Today is the one year anniversary of Uncensored English and we're doing the story telling challenge all over again. Listen up, we'll be giving you a chance to win some free English sessions while you improve your English and *gasp* have fun at the same time! 

*** Transcript Available MONDAY by signing up to the Uncensored English Newsletter***

Jan 30, 2017

Parties can be among the most intimidating situations for a lot of language learners. Today Julien shares some of his mindsets about parties to help you relax, enjoy them and practice whatever language your learning with ease when you're at a party.

*** Transcript ***

 

All right. Hey, everyone. How's it going? Hope you're having a good day. And I'm really happy to have Julien back on the podcast. How's it going, man?

 

Julien:

Things are doing well over here, man. How about you?

 

Keiran:

Pretty good. Pretty good, man. It's been quite a while since we've done a podcast.

 

Julien:

Yeah, yeah. Back in January there.

 

Keiran:

Yeah, so anyways, Julien, I know you've been ... Like we talked about last time. You've been living in Mexico for a while.

 

Julien:

Yeah.

 

Keiran:

I know you're someone who's done a lot of traveling around the world, and a lot of my students they have- or we talk about, a really intimidating thing is when you're going out on a social event, and you have to socialize with people you don't know in a foreign language. And it's different from in school where everyone gets turns to put your hand up and talk, and it's a little more [crosstalk 00:00:51] and a party is pretty much a free-for-all, right?

 

Julien:

Yeah, that's it. No rules.

 

Keiran:

So, how have you survived in Mexico when you go to parties where not everyone speaks English? Did you find any ways to deal with it or how have you handled that?

 

Julien:

Well, I would say I had the good fortune of having a few years of basic Spanish as a teenager back in the day with you.

 

Keiran:

Yeah.

 

Julien:

And some managed to stick because I went to Spain a few times after high school and before the time I got here in Mexico so, I at least had a little bit of a base but I was nowhere near fluent from. [inaudible 00:01:28] coming down to Mexico and the accent's different, and there's just things you don't understand, expressions, and idioms.

 

 

But yeah, it took some time where I finally was able to get super confident but never hurts to try. That's really the only way to learn, and I always kind of appreciated that I was in a place where I could immerse myself and ... I work in a school, and I chit chat with some of the teachers or the caretakers there, and it kind of stays like the same kind of conversation but, as you mentioned in a party it's a bit more of a free-for-all, and I find that's when you really get challenged and ask questions about everyday life that you wouldn't normally just have in a 30 second conversation with someone.

 

Keiran:

Right, and those are probably ... Even though a lot of people don't want to put themselves in those positions, those are probably the best places to grow your fluency, right? When you really got to struggle to listen.

 

Julien:

Yeah, I think one thing that we always have to keep in mind is, when we go to parties, people aren't there because they want to hate on other people. So-

 

Keiran:

Right.

 

Julien:

They probably want to have a good conversation, and even if they see that you're struggling, they're probably going to be open and welcoming, and maybe they'll run out of patience at some point but they're not going to hate you, so. As long as you're fun and smiling, and kind of trying to understand, and accepting that you won't understand everything at first, and that's totally fine because hey, you just got here or you just started speaking this language a little bit ago. Or you haven't had that much exposure or practice, and I think a party is a really good time where ... Yeah, even if you make a mistake and you end up being kind of like the one being laughed at a bit, if you can take that on, it's a big step of you getting out of your comfort zone and being comfortable in some different kind of situations you wouldn't get in a classroom.

 

Keiran:

Right. And it's exactly like you said, man. It's a party. It's a feel good environment, right?

 

Julien:

Right, yeah.

 

Keiran:

A lot of students say when I'm doing one-on-one sessions, "You're tutoring me. I'm allowed to ask you what it means. This is kind of what I'm paying you for. But if I do this at a party, people would get annoyed of me." But I'm wondering, have you ever had situations where you're at a party and you just didn't know what they said? Or you didn't know what the word or the idiom meant so you just said, "Hey, well what does that mean?"

 

Julien:

Well, I'm sure a lot of your listeners can relate in the sense that, okay, when you introduce yourself to new people at a party, it's also a bit of the same words that you use on a regular basis.

 

Keiran:

Right.

 

Julien:

And you're always introducing yourself, new people. It's when you're all of a sudden in a situation where there's about six, seven, eight people just speaking Spanish around you, and then you're kind of getting tired, and that party, too, might be a little later on in the day. You've worked all day.

 

Keiran:

Right.

 

Julien:

You're just starting to feel a little bit like, "I can't concentrate on this anymore." And me, I would just tune out sometimes. And people are going to be like, "Hey, everything okay over there, Julien?" Like, "Yeah I'm fine. I'm just really tired now." I guess I felt kind of ... Mexican people are very warm, and they're not really going to judge too hard so, at least in this kind of situation ... Yeah, I kind of pulled the plug a few times but when I had the energy in me, I knew it was always a good time to just start learning new expressions, especially that's when you hear the slang and how people talk outside of a textbook as well.

 

Keiran:

Yeah, yeah, and that's the same thing on Mongolia, man. I would always try to listen and hear the new words but I would never feel ... [inaudible 00:04:58] shut off your brain and not pay attention for a bit, right?

 

Julien:

That's it.

 

Keiran:

You could just watch people and observe the culture through body language, but-

 

Julien:

Yeah.

 

Keiran:

But did you ever just ask, in a party,"What does that mean? What does that expression mean, I've never heard of that." Then people are like, "Just don't ask me that, don't even-"

 

 

That doesn't happen, does it? Or?

 

Julien:

No, I don't think it ever happened in Mexico ever once. It's just, people are a little too warm, at least I'd like to believe that we live in a world where people are interested by different kinds of people. In Mexico, people are very interested in foreigners and, "Oh, what's your story?" And they'll start speaking English first if they can, but then you can answer back in Spanish, and I find, you just kind of flow with it, too.

 

 

I never really had a problem asking someone what that meant. As long as I wasn't kind of interrupting the flow of someone's conversation or of a good joke. Maybe I would try to remember the word. Sometimes I would write it down on my phone and ask someone I cared about more later on like, "Hey, what does this mean again?"

 

 

But, yeah I really wouldn't try to be too shy. I think that's one of the most important things about languages. You're not going to be the life of the party or singing in this foreign language but to be outgoing and to step out of your comfort zone I think is really, really important in order to be able to eventually feel comfortable.

 

Keiran:

Yeah, and people like helping. People like-

 

Julien:

Yeah.

 

Keiran:

-helping each other. I can't imagine me being at a party and someone's saying, "Oh, what does that mean when you say 'Let's do a beer run?'" And I'd be like, "Shut up, man. Don't you know anything, you fucking idiot?" No one-

 

Julien:

Who invited this guy?

 

Keiran:

Yeah. Who invited this idiot who doesn't know everything about our culture already?

 

Julien:

Exactly.

 

Keiran:

Oh, man. So-

 

Julien:

That would be horrible if someone ever asked that.

 

Keiran:

Yeah, and if someone acted rude to that person, they would probably just alienate themselves a little bit. Because a party's, it's a feel good thing, right?

 

Julien:

Yeah, that's it.

 

Keiran:

So, how about cultural differences in partying? I don't know. I've never been to Mexico. Did you see any ... Korea was just completely a different world but ...

 

Julien:

Yeah, I could say over time is when I've felt more and more that Mexico and Canada have strong differences. Chiefly in December when you come back and the difference of temperatures, 40 degrees and there's snow everywhere. Yeah, Mexico is different from Canada, and I think the number one culprit is tequila because it's just everywhere. People really like it, right?

 

Keiran:

Okay.

 

Julien:

Even mescal, which is kind of like the step before it becomes tequila, or it's more of an artisanal kind of liquor made from the same plant.

 

Keiran:

That's the one with the worm in it?

 

Julien:

It can have the worm in it, yeah. But it's kind of just like processor to before it becomes tequila. It's really good. People really like drinking. It's very strong drinking culture. And so people kind of ... they definitely push their limits, parties go a little bit later on, you can just find anything you want here. So, it's a little bit more like when you go on a party, you can really end up going to three different places at night, don't remember how you spent 2000 pesos or, I don't know, 150 bucks. Like, "Oh shit. Maybe I should remember this."

 

 

But those are the old days. In partying in general, I think it's a little bit more ... People are definitely very outgoing, and from a foreigner's perspective, people are generally interested in like, "Oh, who is this guy? Why are you at this party? Where'd you come from?"

 

Keiran:

Right. Cool, man. Is there any etiquette or things that you can do in Canada that you can't do in Mexico?

 

Julien:

Let me see here. I think a lot more of kind of like anything goes. There's some parts of the country that are more conservative. For sure in Guadalajara, and in the north it's a little bit more conservative family style. Mexico City still is very strong family values but you're not really going to get judged for going out all night.

 

 

So, I think as a whole ... I think you can do anything you want to do that you can do in Canada here. Except for maybe snowboarding, playing hockey.

 

Keiran:

All right. Nice. Cool, man.

 

 

All right. Well Julien, man. Thanks again for sharing your party wisdom, and your [crosstalk 00:09:35]

 

Julien:

Anytime.

 

Keiran:

Thanks for coming on the podcast, dude.

 

Julien:

Thanks for having me, man.

 

Keiran:

All right.

 

Julien:

And yeah, talk to you soon.

 

Keiran:

Have a good one, man.

 

Julien:

You too.

 

Keiran:

Ciao.

Dec 22, 2016

 

Today on Uncensored English I talk about what makes me lose my head, how you can use the idiom and of course a lot more! This is a double episode. In the second half David Peachey comes on and shares stories from his latest vacation across South East Asia. The transcript is available for the second half of the podcast. 

***Transcript***

Keiran:

Hey everyone, how's it going? Welcome back to the podcast and today we have one of our all time favorite guests back on the podcast.

 

David:

Ooh, I'm a favorite.

 

Keiran:

Yeah, Mr. David Peachy. How are you doing, David?

 

David:

Hey, I'm going great Keiran, how are you going?

 

Keiran:

I am going great. Going great, that's such an Australian-ism.

 

David:

It is, yeah. How are you going, how's it going. [crosstalk 00:00:25]

 

Keiran:

Yeah, that's all right both forms of English are valid, right? Um

 

David:

Yes.

 

Keiran:

David I haven't seen you for a while and I have kind of an odd little secret to confess.

 

David:

Mm-hmm (affirmative)-

 

Keiran:

I have a little bit of an obsession with your name. When I'm all alone in the house sometimes I just introduce you just for fun. I go "Ladies and gentlemen, David Peachy."

 

David:

It's a great name to introduce.

 

Keiran:

Right. Right. And then I do it in French "Madames et Monsieurres, David Peachy."

 

David:

And I would say "Bonjour."

 

Keiran:

So David you were on an exciting trip I imagine.

 

David:

Yes I was AWOL, I was absent without leave for about three weeks.

 

Keiran:

Oh man, I mean I know where you went because you told me but why don't you tell the listeners where you took a trip to.

 

David:

Okay, hello listeners. I decided to give myself a break before the year was out, so I gave myself three weeks, roughly around East Asia/ South East Asia. It's not much space you can cover with that, but I managed to visit Hong Kong and Macau, both for the first time, catch up with some old friends in Malaysia, and then, again for the first time, explore Myanmar.

 

Keiran:

So, what were you exploring in Myanmar? I'm pretty unfamiliar with it. I imagine, based on my little knowledge I have of Myanmar, that you would probably be visiting uh ... temples? I'm just throwing it out there. Am I right?

 

David:

Absolutely. Yes. We were visiting, I went with my friend from Malaysia, and we visited a pile of temples in Yangon, that's the city in the South. Mandalay, I think it's the old capital, it's central North, and we also spent a couple of day halfway along the river, again central Myanmar, and it's a place called Bagan, and there are over 2000 temples in this 20 square kilometer space. You can't walk more than five minutes without falling over some kind of temple, really. It was very, very bizarre.

 

Keiran:

That's cool. Why are there so many temples in this area?

 

David:

It was the ancient capitals. It was the ancient capital actually, and I think back then they built these little temples to... Honestly I really don't know, I think it was a show of power or riches. What we see now, it looks like a scene from Indiana Jones and, I don't know the hundred temples, the 2000 temples, because you see the landscape and then you see all of these ancient temples popping up. Apparently back then, a few hundred years ago, there were actual other buildings, like wooden structures, farmers, cities, around these temples, which we don't see, it just looks like these temples have popped up in the middle of some kind of jungle, but really it was a properly civilized and populated place.

 

Keiran:

Right. The temples, I just googled it now because I wanted to see what you were talking about.

 

David:

Yeah, Bagan. B-A-G-A-N.

 

Keiran:

It just looks spectacular. It's amazing.

 

David:

Yeah. I have to say it's really, really strange just to walk any direction for about five or ten minutes and you're suddenly at a temple of some sort.

 

Keiran:

Right.

 

David:

Small or large.

 

Keiran:

Yeah, now I gotta ask you, I used to live in Vancouver and there was this small, little place that I always used to go to for cheap eats. It was called Hawkers Delight, I remember really well. It was a Malaysian restaurant, and the food there was insanely good, and I have a few students in Singapore and one of my students told me they went to Malaysia for a trip, I forget where it was, but they said... and I'm always skeptical when people tell me funny things about countries I don't know, but they said in Malaysia there tends to be more uhm I guess to put it in a funny way chunky monkeys, because their food is just so delicious, and I guess it's not the food you want to eat to maintain a thin form. But, I know this is a stretch but, what's your opinion on these ideas I've thrown out at you?

 

David:

Uh, well, good question because I have two old friends there who are very good friends.  And their plan for me before I landed was to basically fill me with food, as much food as possible. There are many types, many influences, so you've got the traditional Malaysian style, you've got your nasi lemak, which you see the fat riot for nasi lemak, and you've got a lot of Indian and Chinese influences as well, so I had a lot of Indian style food, Pakistan style food. It's actually, I understand, it's cheaper to eat out than to actually cook at home, in some cases.

 

Keiran:

Yeah.

 

David:

Yeah.

 

Keiran:

That's one of the great parts about every part of Asia I've been in, it's just restaurants are so cheap and the quality of the food is awesome. It was always amazing. In Canada if I go to a restaurant with my wife, it's gonna cost us generally upwards of $60, which isn't really cheap for me.

 

David:

Yeah that's steep.

 

Keiran:

Yeah, and I'm not always thrilled with the quality of the food so I think we get the low end of the stick in terms of fine dining over here.

 

David:

Okay, I'm just going to do a quick calculation. I just went to work out how many ringgits, the Malaysian ringgits to the dollar. I'll follow the US dollar, my gosh so a full plate of food $1.12 US.

 

Keiran:

Oh my god, that's depressing.

 

David:

You get a full plate of food. In Australia that would cost, five to six times as much. This was just a little place, I just walked around the corner and saw a large buffet.

 

Keiran:

I would never cook again if food was that price in Canada.

 

David:

Yeah. It's wonderful.

 

Keiran:

So, David, what would say was the highlight of the trip? Or was there any interesting adventures or experiences you had?

 

David:

Uhm... Good question. I think, because I and my foody friend went through Myanmar, we did a bit of a food exploration, and we realized Burmese food is, it's a little bit of influence from a bit from India, bit from China. It's not really too spicy. I think the thing with, if you're eating in Myanmar, you'll order your curry but it looks actually very, very small. Maybe three or four chunks of meat when it comes out and you're thinking "wow that's not a lot" and then you get about six or seven side dishes full of vegetables. Suddenly your table is absolutely full of all of these little side dishes and you get rice, and you get unending soup. And yeah you can fill yourself up really well for just a couple of US dollars per person. 

 

Keiran:

Yeah, oh my god.

 

David:

Wow.

 

Keiran:

It makes living in North America so depressing.

 

David:

Yeah.

 

Keiran:

I remember Korean restaurants are just amazing in the same sense. You would go and you'd get served immediately and the food's cooking in front of you but you would get the side dishes, which is called pancha, and you'd always get four or six of them and they'd fill them up when they're empty.

 

David:

Yeah, it's unlimited side dishes. I really enjoyed that. Some of my Korean friends here in Brisbane took me out immediately for Korean food.

 

Keiran:

You don't pay extra for them, you're not punished by a hefty bill. At least not in Korea. I don't know about...

 

David:

Yeah, true.

 

Keiran:

What's the price range of Korean restaurants in Australia?

 

David:

Good question. You'd still pay around twenty to twenty five Australian dollars. What's that, maybe about just under twenty US dollars. Which isn't too bad, especially if you're having a hot pot which everyone shares.

 

Keiran:

Right.

 

David:

Everyone's pretty satisfied at the end and you have your Soju or your Makolli, or just your regular Korean beers.

 

Keiran:

Oh yeah. Yeah I always try to stay away from the Soju. That stuff was dangerous if you had too much of it, because they come in such small bottles and in Korea the bottles are, I don't think they're more than two dollars each

 

David:

Yes I remember that.

 

Keiran:

You go out with four or five people and by the end of the night your table's just covered in bottles and it's hard to stand up sometimes.

 

David:

Yeah, good memories.

 

Keiran:

Or hazy memories, depending how much Soju you had.

 

David:

Actually there was one food experience. I love exploring the food, that's obvious, talking about a food blog. Something I saw in Yangon in the south. We flew in to Yangon and we were flying out of Yangon, so I thought "alright I've got to find this again," it's a little street side store, the store holder has this bid bowl of broth and piled against the side is offal, nothing but offal. Kidneys and livers and intestines and tongue.

 

Keiran:

Sorry what was that word you said, I didn't hear it. "Piled on the side is" what?

 

David:

Offal, offal. O-F-F-A-L, innards. Guts.

 

Keiran:

Can you spell it for me, I'm not familiar with it.

 

David:

Yeah, O double F-A-L.

 

Keiran:

Okay. I learned something new, great. So explain again what it was, you said innards and intestines.

 

David:

Okay, you'd see this little, how would I say a little counter just above the big bowl of broth, and you'd maybe identify some of these insides of the animals. Like tongue and your tripe, your intestines, kidneys, liver. The store holder I could say would cut these into little kebab sizes, throw them onto a little bamboo kebab and just sit them in the broth, and then you just sit down and start eating away, and you count out the little skewers that are left. It was really, really interesting. AND I believe in not wasting the animal.

 

Keiran:

Yeah, yeah right.

 

David:

Yeah. A good example.

 

Keiran:

That sounds so interesting. That's one of the interesting parts about travelling is you always witness these things that are normal to the people who live in that area but they just blow your mind. This sounds really strange to me too, and I remember when I was in Mongolia, my wife is from Mongolia, her family I mean not her immediate family her uncles family have a sheep farm, and it's essentially a fence in the middle of the field with 700 sheep inside of a fence, and in the morning they just open the fence and all the sheep go out and they graze. And they tied one of the sheep up to the fence and I was confused, I was like "what are they doing with that sheep?" and that was our dinner.

 

 

But it's just one of those things that we don't see this, we don't witness this. I had a discussion with one of my Polish students, we don't see the process of the animal being killed and they kill it in a very quick way, and a very pain free way to the animal, out of respect for the animal, and they dismember the whole animal right there outside on the grass and I was just, I was just shocked, I was like "Oh my god, this is insane." We're not used to seeing that. At least I'm not. Right. 

 

David:

Definitely. They have a similar tradition in Slovakia, and I think also in the Czech Replublic. It's called a zabietska, which is "a little killing." And basically what happens is, just a family day, the family would have a pig that they had fed through the summer, it's getting cold, so for as winter sets in, they start about sunrise, they'll stone the pig, slaughter the pig, drain the blood, and then go through the process of converting the whole pig into basically pork products.

 

 

I was lucky enough that some of my students organized this zabietska for me and so I could see and join in the process from the beginning. In the morning we start with the brains, because that goes off quickly, fried up with scrambled eggs, put it on toast, that's your breakfast. Brain and egg on toast, yep. While we're cutting up onions and garlic for everything else, making sausages, making bacon, making pressed meat. It's really, really fascinating, the whole process.

 

Keiran:

Yeah, these are the experiences you don't have if you don't get out of the house and travel. Such an example, incredible way to experience life, to go around the world and see how other people live.

 

David:

Exactly. Something you ya, in Australia everything pretty much comes from the supermarket.

 

Keiran:

Right, right. It's the same thing in Canada.

 

David:

I think we just don't get to see the real the reality of food sometimes.

 

Keiran:

No, we just see the finely packaged piece of meat with a little label on it and a price. It's very uh, detached from what actually happens in the countries we live in, we don't see the whole process.

 

David:

Yeah. Actually I have a little confession to make. This is from my first year in Slovakia, because there are fruit trees everywhere. Until I actually saw apples on a tree, I never realized that the apple fruit actually grew in clusters, because every cartoon I'd seen of an apple tree, the apples were evenly distributed around the tree.

 

Keiran:

Yeah.

 

David:

When I saw apples for real I saw "hang on, the fruit are kind of clustered together, that's really strange."

 

Keiran:

Yeah, and there's nothing like eating apples fresh off the tree, they just taste so much different and so much better.

 

David:

Oh yeah, absolutely.

 

Keiran:

Well, David we're running out of time here so I just want to thank you, again, for coming on the podcast and sharing your experiences travelling with us.

 

David:

Yeah, thank you for having me again.

 

Keiran:

And guys, we're gonna do, for you listeners out there, we're gonna be doing the story telling challenge not too long in the future, so if you haven't signed up for the newsletter you can go do it on my Facebook page, you can go do it on uncensoredenglish.ca and of course we'll send you guys podcast updates with all the transcripts and all the announcements for upcoming events. Alright again, so again, thank you David, have a great day.

 

David:

Will do, you too.

 

Keiran:

We'll catch you guys on the next episode of Uncensored English.

 

Sep 30, 2016

One more week guys! Get cracking and get your story ending in!

Mar 6, 2016

Gabriel's back on for another podcast. We discuss some restaurant stories, expressions you can use while at a restaurant and Keiran and Gabriel's thoughts on tipping culture in North America.

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