When you speak in your native language, you don't have to think about the grammar or the words you use. Correct sentences seem to just come to you. Your brain uses sentences you've already seen or heard. If you want to learn to speak the English language fluently, you have to learn it the way you learned your native language, by reading and listening.

Reading and listening to the English language will help you develop English language intuition. Learning the English language is all about putting lots of proper sentences in your head. Your brain can then imitate them and produce similar English language sentences to express the meaning you want. When you read and listen to the English language a lot, paying close attention to useful English vocabulary, you will soon start to use new English language words and phrases in your speaking and writing. Not only that, but you will develop English language intuition. You will start to feel what sounds good and what sounds incorrect in the English language, just as you do in your native language.

To get a good feeling for the use of articles in the English language you need to read lots of sentences and analyze them closely. It seems like it would be easier to read a unit on English language articles in a grammar book, but it takes lots of time to build a sentence when you have to think of all of the English language grammar rules. When you talk to someone, you don't have time to do that. The input-based approach may seem to be more demanding, but it's the only way to achieve fluency.

If you have ever attended English language classes, you have probably been asked to read a text and then complete a task connected with it. Most teachers encourage students to read very quickly, just to get the main points out of the English language text. You might think that this way you will improve your English, but it's the other way around. Reading in such a way isn't very useful; it could even slow down your progress!

When you read in your native language, you read for content. Your brain focuses on key words that convey the meaning of the text. This way you are able to read faster. But this is the wrong thing to do when reading in the English language. You want to concentrate on the grammar, too. You should analyze the sentences closely. When reading content in the English language, try to notice interesting things in every sentence you read. It could be a useful phrase or an expression that you could have written wrongly. In this way you can learn how to use the English language more correctly, faster.

McCormick & Schmick's Seafood Restaurants Inc. said Wednesday it is buying all of the operating assets and intellectual property of The Boathouse restaurant chain from The Spectra Group of Great Restaurants Inc. in Canada.

Portland-based McCormick & Schmick's (NASDAQ: MSSR) is paying $14.3 million for The Boathouse, which is based in Vancouver, British Columbia.

The Boathouse operates five prime waterfront locations and generated approximately $18.7 million in revenue over the 12-month period ended July 23.

A local landmark in the Vancouver area for more than 20 years, The Boathouse specializes in offering fresh seafood, premium meats and an extensive wine list in a relaxed and casual atmosphere.

In addition, McCormick & Schmick's intends to purchase inventory and other current assets, assume certain short-term liabilities, and assume the lease for a sixth restaurant in Port Moody, British Columbia, which is currently under construction. The acquisition is expected to be completed in the first quarter of 2007.

Several Portland restaurants are included in Zagat Survey LLC's 2007 America's Top Restaurants Survey released Wednesday.

The guide, covering 1,389 eateries in 42 major cities, is based on 21 million meals experienced by more than 123,000 surveyors.

Scoring 27s out of 30 for food, Paley's Place, Genoa and Apizza Scholls represent Portland area's top three establishments in the Top Food category. Higgins, Andina and Paley's Place take the top three spots for Most Popular. The guide features 20 Portland area restaurants.

According to the new guide, Portlanders are stuck on local food with a Pacific Northwest flavor, as that is what five of the top nine Top Food restaurants have on the menu. Locals are also the most willing diners in the country to pay more to ensure they are eating food grown and/or purchased from sustainable farms.

The 2007 survey also points to a variety of national dining trends including America's rising taste for Asian cuisine (especially Japanese), an increase in culinary diversity, dramatic improvements in hotel dining and growing support for sustainably raised food. In addition, the 2007 survey offers data about meal costs, tipping, favorite cuisine and dining frequency.

Nearly 83 percent of respondents say they are eating out as often or more often than they did two years ago. And 67 percent say they are spending more per meal, while only 4 percent are spending less.

Across the country, Italian cuisine remains the No. 1 preference, with 27 percent of surveyors calling it their favorite. American food comes in second at 16 percent and French in third with 12 percent. Although individual Asian flavors generally score below 10 percent each, when combined, Japanese, Chinese and Thai run a close second to Italian cuisine with 25 percent of the vote.

New York City-based Zagat Survey is the world's leading provider of consumer survey-based leisure content. Zagat Survey rates and reviews restaurants, hotels, nightlife, movies, music, golf, shopping and a range of other entertainment categories.

The chain, whose restaurants specialize in cooked-to-order burgers and a tropical atmosphere, recently opened one of its Islands Fine Burgers & Drinks locations at the new Twenty Ninth Street retail center in Boulder. The 5,800-square-foot dining spot at 1855 29th St. seats 114 people.

The company also has found a site in Westminster, and plans to open that restaurant in late 2007.

"The Islands concept fits well in Colorado. ... We are actively looking for locations for additional restaurants," chain President Doug Kollus said in a statement.

The company isn't naming other prospective Colorado locations yet.

Based in Carlsbad, Calif., Islands Restaurants has a total of 59 restaurants in California, Nevada, Arizona, Hawaii and now Colorado. The privately held company had $155 million in sales last year, with average per-store sales of more than $3.2 million.

Menu items range from specialty burgers and other sandwiches to soft tacos, salads and smoothies.

Islands Restaurants CEO Tony DeGrazier, who launched the company in 1982, hit on the tropical theme for his restaurants while serving in the Navy on the Hawaiian island of Oahu in the 1960s. Islands' tiki-inspired decor includes thatched roofs, surfboard tabletops and umbrellas made of palm fronds.

The kid's menu features beach-oriented offerings such as the Sandcastle (grilled-cheese sandwich) and Jr. Wave Burger. The chain also includes Hawaiian-style Aloha shirts among its merchandise.

Research and Markets has announced the release of a new report: Dining Out Review: Pizza Restaurants in the United States.

According to a news release, the report examines commercial dining at pizza restaurants in the United States, including full-service, quick-service and delivery-carryout chain restaurants. Market size estimates include chains with domestic, system-wide revenues higher than $50 million in 2005.

More than two thirds of all American adult respondents surveyed in the research report having eaten restaurant pizza in the last month through carryout, delivery or dine-in. The majority of pizza eaters buck health trends sweeping the restaurant industry; 59 percent of pizza-eating respondents said when they want pizza, they don’t care whether it’s healthful.

Unfortunately, despite positive perceptions of pizza as a convenient and economical food and a practical choice for large groups, these have not spurred rapid market growth. This signifies a mature market that appears to be increasing sales from population growth alone. The delivery-carryout segment is the largest in the market and also the slowest growing. Major players are prevented from raising prices due to extended price wars and price promotions. Due to this and other factors, such as high gas prices, the forecast for 2006 sales growth is slightly negative.

The threat of severe commoditization is mitigated by the half of survey respondents who report having a favorite pizzeria. The overwhelming basis for this favoritism is that the pizzeria “has the best pizza.” A reasonable price, a variety of toppings and fast service also feature prominently into pizzeria selection. Factors like seating area and unusual ethnic styles of pizza appeal only to a smaller minority of respondents.

This report clearly identifies the principal external factors driving or curtailing growth. Exclusive consumer research reveals the attitudes, needs and behavior of consumers, with analysis broken down both by demographic characteristics and segment.

Six years of specific sales data provide a factual and impartial presentation of the market as a whole. The report also evaluates the performance of individual sectors in the market and provides information about its major companies and brands. Using the SPSS forecasting package, a five-year forecast of U.S. retail sales is created, revealing potential opportunities for growth and product development.

Artery-clogging trans fat may not be on the minds of area consumers when they order food at a local fast food or sit-down restaurant.

But the issue lately has been on the plates of several area restaurateurs and fast food franchise owners.

"It's actually been on our radar at Popeye's since last year," said John Brodersen, of Milwaukee, owner of the Popeye's Famous Fried Chicken franchise in Toledo.

The chain switched to non-trans-fat shortening for its chicken last year and significantly cut trans fat from its biscuits and mash potatoes just last month. "Under 1 percent is the limit we were trying to achieve on all of our products, and we're there," Mr. Brodersen said.

Restaurants are facing increased scrutiny for their high-calorie, high-fat fare, and the issue of trans fat in foods has been receiving a lot of attention.

A recent report funded by the U.S. Food and Drug Administration said that restaurants can help prevent obesity by offering and promoting more low-calorie, healthful items.

Health experts say trans fats raise levels of artery-clogging cholesterol and contribute to heart disease. Artificial trans fat is so common that the average American eats 4.7 pounds of it a year, according to the FDA.

New York City's board of health will vote on a proposal in December to ban most artificial trans fat in restaurants.

In June, Wendy's International said it was cutting trans fat from most of its menu items. On Monday, Burger King said it would do so at some restaurants, and a day later KFC Inc. said it would phase out trans fat from its chicken and other menu items. menu items.

One factor is whether the food can be made to taste as good using non-trans-fat preparation.

Roger Parker, president of the Northwest Ohio Restaurant Association, said the issue is likely to come up at the group's meeting next week.

"The thing is, these big corporate franchises can put millions into R&D and they're usually ahead of the curve in introducing things," said Mr. Parker, head of operations for Gladieux Catering.

Different cooking techniques can cut out some trans fat, Mr. Parker said. "Getting rid of all of it would be difficult," he added.

Paul Hubbard, owner of local Church's Chicken franchises and Captain D's Seafood restaurant, said the issue is a dilemma for restaurants.

Trans fat gives fried foods their popular taste. "People say they like the taste in the fat, but then they tell us they want 'healthy fat,'•" he said.

Church's switched to vegetable oil for cooking several years ago, changes its oil frequently, and drains grease from its chicken, "so the whole trans fat issue hasn't come up with us much," he said.

Tommy Pipatjarasgit, owner of Magic Wok Inc., said educating the consumer about healthier choices is a long-term effort.

His restaurants use soybean oil for cooking and none of their products have trans fat.

Robin Horvath, chief operating officer for Tony Packo's Inc., said regulating trans fat, as New York City is proposing, is a poor way to tackle the problem of obesity.

"Trans fat has become a lightning rod for this issue, but after this passes, we'll move on to the next cause," said Mr. Horvath, who added that he personally has battled weight problems.

Seven restaurants are headed to the EpiCentre mixed-use complex under construction at East Trade and South College streets.

Atlanta-based Raving Brands will place seven of its nine restaurant brands in the 100,000-square-foot dining and entertainment section of Afshin Ghazi's $300 million development.

Raving Brands restaurants slated to open in EpiCentre in 2007 include three that are new to Charlotte: PJ's Coffee of New Orleans, Flying Biscuit, Bonehead's Grilled Fish and Piri Piri Chicken.

Also committed are Doc Green's Gourmet Salads, Shane's Rib Shack, Moe's Southwest Grill and Planet Smoothie.

"It's safe to say we have partnered with Afshin Ghazi in a big way," says Darin Kraetsch, executive vice president at Raving Brands. "We are big fans of downtown Charlotte, and we feel the EpiCentre is among the best projects in the country."

Bob Durkin, president of Charlotte's Bar Management Group, says he's pleased with Raving Brands' commitment to EpiCentre.

Durkin's company is signing the entertainment and dining tenants for EpiCentre.

Previously announced venues are BlackFinn Restaurant & Saloon, a New York-based, Irish-American eatery, and The Fox Sports Grill.

More announcements will be made soon, Durkin says.

KNOXVILLE (WATE) -- A 6 News investigation found the air in some Knoxville restaurants is rated in the very unhealthy category.

Tennessee has not joined other states in banning smoking in public places.

To test how the air in restaurants is affected by cigarette smoke, 6 News rented a portable air quality monitor from Asthead Technology. The monitor is like those used by the Centers for Disease Control.

The monitor tracks and records levels of air particles found in secondhand smoke.

We took the monitor to five family-style restaurants to find out if your health is at risk when you sit down to eat.

6 News placed the monitor in a purse for each restaurant visit, and was always in areas outside the smoking section.

To get the best results possible, we ate dinner in the restaurant as the machine calculated the air quality. Then we showed the results to anti-smoking advocate and family physician Dr. Raye-anne Ayo.

There are no EPA regulations for indoor air. But using the agency's outdoor air quality standards, not one restaurant 6 News checked measured good.

EPA Air Quality Standards

15 or less good
16-40 moderate
41-65 unhealthy for sensitive groups
66-150 unhealthy
151-250 very unhealthy
250+ hazardous

The worst rating we measured was at the Cracker Barrel restaurant at 2920 South Mall Road. The air there registered at 161 during a 20 minute test. That's in the very unhealthy category.

6 News contacted Cracker Barrel for a response about the results. Management sent this statement:

"Cracker Barrel Old Country Store is committed to providing a comfortable experience while accommodating both smoking and non-smoking guests. The smoking section in this particular store is located in the third dining room, so non-smokers don't have to walk through a smoking section. Cracker Barrel does not utilize a separate ventilation system inside this dining room. However, there is a layer of Plexiglas inside the decorative latticework which separates the third dining room from the non-smoking section. Cracker Barrel will also accommodate guest requests to be seated away from the smoking section. Our goal is to provide a comfortable environment that respects all of our guests."

"After about five minutes, it's as if you yourself had smoked a cigarette and after 20 minutes, it's as if you yourself had smoked a pack," Dr. Ayo says.

Here are the results of the other restaurants we tested. We have not named these restaurants because they did not have an opportunity to provide a response to our findings.

RESTAURANT


RATING
Restaurant A

18 (moderate)
Restaurant B

87 (unhealthy)
Restaurant C

103 (unhealthy)
Restaurant D

57 (unhealthy for sensitive groups)

Keep in mind, the 6 News findings represent the air quality only during the time we spent at each restaurant. They could change at other times.

Some people say it should be up to local governments or businesses to decide in the fight over secondhand smoke.

TOKYO -- Are the chefs slicing the raw tuna correctly? Is the rice sticky enough? Is that paprika in your sushi roll?

Tokyo is launching a campaign to crack down on restaurants abroad that bill themselves as authentic Japanese -- but fall short of culinary standards at home.

A panel of food experts has been appointed to discuss a system that would presumably certify restaurants that serve dishes in the true Japanese tradition.

The system would promote "authentic Japanese culinary culture" abroad, according to the Agriculture Ministry.

"There are many restaurants overseas that call themselves Japanese, yet use culinary techniques and ingredients far removed from those of authentic Japanese food," said a ministry statement.

The system will also promote Japanese agricultural exports and help Japanese food companies sell their products overseas, the ministry said.

The Zagat Guide to America's Top Restaurants 2007" has hit the stands, and the Zagat folks dug into their survey data to give us more interesting tidbits on Seattle's restaurant scene. By their tallies:

# Seattleites (or at least those who fill out the surveys) rank third in the country among those willing to pay extra for sustainably raised food, beaten out only by diners in San Francisco and Portland.

# We are less willing than average to travel long distances for a good meal (because we have good meals right here?), but somewhat more inclined to make reservations online. (Thirteen percent say they usually do so -- more than the national average of 8 percent, but a far cry from San Francisco's report of a whopping 33 percent.)

# We tip slightly below the national average (18.6 percent, compared with a U.S. average of 18.9 percent, while those in the Orlando/Tampa/Sarasota area were the top-ranked tippers at 19.4 percent).

# When it comes to "top food," the survey says the Seattle area's top-ranked restaurants are a five-way tie among The Herbfarm (14590 N.E. 145th St., Woodinville), Nishino (3130 E. Madison St.), Lampreia (2400 First Ave.), Rover's (2808 E. Madison St.) and Mistral (113 Blanchard St.) That's a slight change from last year, when Mistral nosed ahead of a five-way tie composed of Cafe Juanita in Kirkland (9702 N.E. 120th Place), Nishino, The Herbfarm, Tosoni's in Bellevue (14320 N.E. 20th St.) and Rover's.

# When it comes to the "most popular" restaurants, as opposed to the best food, Wild Ginger (1401 Third Ave.) ranked at the top, followed by Dahlia Lounge (2001 Fourth Ave.), Metropolitan Grill (820 Second Ave.), Canlis (2576 Aurora Ave. N.) and Cafe Juanita.

# Seattle newcomers making the city's 40 listings in the "America's Top Restaurants" club were Boat Street Cafe (3131 Western Ave.), Green Leaf (418 Eighth Ave. S.), Russell's (3305 Monte Villa Parkway, Bothell) and Sitka & Spruce (2238 Eastlake Ave. E.).

SAN FRANCISCO San Francisco officials are a step closer to banning the use of Styrofoam and other polystyrene products in city restaurants.
A Board of Supervisors committee approved legislation yesterday that would forbid the use of the products in city restaurants by June of next year.

Manufacturing styrofoam requires the use of polluting chemicals. Polystyrene is blamed for filling up landfills because it doesn't decompose.

The full Board of Supervisors will vote next week on the issue.

A number of other cities in California and around the country already ban the materials.