35 Burst results for "Michelin"
As Cease-Fire Holds, Palestinians Assess Damage Caused By Israeli Airstrikes
"As the dust finally settles in Gaza a day off to an Israeli how messy spot began Palestinians still to to assess the damage from eleven days of intense Israeli bombardments municipal workers from the Franken glass and twisted metal from streets and sidewalks and merchandise was confidence sets in St insights master within on the pavements things often unsolicited Beth said he didn't expect so much damage we thought the strike was a bit further from us but as you can see the area of the shop is a good time the toll on human life was a much heavier one four year old Maria had top was left me talk to the death of her mother and four siblings for minutes radius strike a father explains his former until now she hasn't spoken a word from Michelin hora she was on the third floor and we found on the ground outside in the fighting more than two hundred and fifty people were killed the vast majority of them Palestinians on Karen Thomas
From No Experience to Multi-Million Dollar Business with Ellen Bennett
"Have a company called headley and bennett. We are in apron. Kitchen gear brand based out of los angeles. And when i started our company almost eight years ago we began as really a custom apron. Work where business for just restaurants and through the years it's really evolved into this directive consumer brand that outfits not just professional chefs but home-cooked is well all over the world. So it's been an exciting in amazing journey that. I just got to summarize into a book that i just finished. I'm very excited to push it out into the world and thank you for sending your book to us to. We've really enjoyed it and going through it. The thing i want you to tell everyone is how you actually started. The apron company is the that moment where you realize you were gonna jump for it. It's a moment. I think that actually happens in a lot of people's lives and sometimes you take the leap and other times you stare at the leap and maybe decide. You don't want to do it. But i'm a big believer in just doing it in trying and failing and getting back up again so that is exactly what i did. I was working professionally a couple of restaurants. I wanted to have my own restaurants. And i had gone to culinary school and i had this opportunity that just punched me in the face. Basically i was standing in the restaurant and where it was working. The two michelin star restaurant and then at the same time was working at another restaurant so fine dining and normal dining at the same time so you can imagine that was like a wild simultaneously and at one of those spots. Joseph santana my chef ran up to me and said. Hey there's a girl she's gonna make aprons. Do you wanna buy one. And i had been thinking about a chef coats in howard. Uniforms were just the worst. The fabric was paper. Stanage didn't look good at all and being a professional chef is a bit like being an athlete. You gotta show up and no matter. What comes your way if the push through to the end of the evening and get all the dishes out.
Is it time for me to break up with my business partner?
"This is very timely question for today. Skewing a wednesday About breaking up with a business partner Just on monday we head michelin. Connie our guest teacher talk about how to find the right co founder or business partner theft emit an existing relationship is something that's not easy to manage especially when has been going on for a decade like in paul's case so before we make a big decision like breaking up or buying them out. I have a few tips a few things. I want you to do or consider before you make this decision. First of all if things have been intense for twelve months for a year between you and your business partner. I'm sure they feel the same way. I'm sure they feel like this is not working. I'm sure they're frustrated and tired. And if you approach them on the subject. They're not gonna be surprised second. No one likes to be in the situation so everybody in this equation wants relief you relief. They want relief. You just have to initiate this conversation. And that's where i want to begin. You have to have an honest and open conversation with your business partner. I suggest that you actually schedule this time. do it. maybe at the start of the day On a day that you're not busy Where you have other stresses to take care of. You wanna have a bit of time and you don't want this meeting to be rushed in fact. Maybe she step away from the office and do this Breakfast at a cafe on a walk and just block book three hours of time. You know it may not take three hours. But the point here is that you don't feel rushed and the purpose of this conversation is it just put the cards on the table and talk about. Hey this is not working. Let's figure it out what's going on. Let's try to make this work. Okay you want to try to salvage of the relationship because you invested in this relationship if you ever were to replace his business partner it's going to take some time to ram them up and to build the same amount of trust have built an incredible trust with each other and that has a lot of value in business and i would just take the initiative of framing the conversation and say hey. We've both been frustrated this past year. It's been a very rockier very stressful. We've been arguing a lot You know actually notice of arguing once a week. I wanna clear the air. I want us to have a conversation where no one is judged everybody's allowed to express themselves and say what they want to say without any judgment or without any Criticism and this is a highly emotional conversation. So that intro is going to kind of calm things down. It also helps to have some structure because when you're having conversations like this it's easier to talk over each other so even if you have to say hey Let's allow each other. Have a moment to say their piece and not interrupt each other even if you have a timer on your phone and you say hey everybody gets five minutes uninterrupted just to get started so everybody can just say how they're feeling. You'll be surprised a lot of times when you do this. The other party is like i feel exactly the same way. I agree with ninety nine percent. Of what you're saying but there is something that we do disagree on and that's where you wanna get to. Hey this is one thing that we both agree on this. What's really bothering us. And it could be various things that could be. Maybe your approach to where you're going to go in the future how you want to expand what markets want expand in who will kind of customers you want to serve If you wanna take on funding or not all that kind of stuff sometimes i it's it's a wedge between two partners because one wants to do one the other one doesn't want to there's something under there and that's what we want to get to you. Wanna ask them why. Why do not want to do this. What about that makes you feel uncomfortable. And usually that's where the truth lies. People will say. Well i don't want to take on funding or debt. Because i want to be free. I didn't start a business to grow by You know all means. I can grow at my own pace and keep my tawny and that's something i really value. But they're not just going to say that just off the bat it's hard it's really you know dug deep emotions so we gotta put pull back the layers a little bit and ask. Hey why do you disagree with us. What's stopping you from doing this or you can express. This is about stopping me. This was making me feel this way. The other thing you want to explore is maybe things have changed for either person in the relationship During this decade okay their life might have changed. They might have gotten married. They must have kids. Maybe their life might have changed and they might have gone married. Have kids might have different responsibilities. Maybe they have to take care of their parents now and the services of their in when they started the business or not the same the trying to get something else out of the business then they started with
"michelin" Discussed on 600 WREC
"To break World Records. Michelin endurance XT Silicon wiper blades are real world proven for extreme weather performance that last two times Longer than any other blade. The new Michelin endures. XT Silicone wiper blades on Lee available at WalMart. This report is sponsored by Michelin Endurance Silicone wiper blade. Let's check in with Mickey Ferguson over at Fox 60. What it's looking like for this Thursday. How about it making? Hey, we've got some clouds in place today. Winds picking up speed this afternoon guesting over 20 MPH Tonight We could see those wind gusts over 30 MPH as a front pushes him rain are wait eo tonight. Into the early morning hours of tomorrow highs today. With those overcast skies near 60 degrees tonight slows down to 37 degrees and clouds still lingering tonight into the day tomorrow highs on Friday a little cooler just up to 50 degrees from the W B R c first alert Weather Center. I'm Mickey Ferguson for Alabama's Morning news. Right now we do have cloudy skies were 39 NewsRadio 1055 w E. R C great to the wiper blades, trusted by Rainer's Eat low to break World records Michelin During XT Silicone wiper blades are real world proven for extreme weather performance that last two times longer than any other blade. The new Michelin endures XT Silicone wiper blades on Lee available at WalMart. 6 43 of his Alabama's Morning news. I'm JC. Well, there's one thing for sure. And all of this pandemic coronavirus craziness We're living through right now. Things are constantly changing and joining us now on Dr Jesse Pellet here to talk about something that sounds pretty cool here, Doctor. Welcome in..
Vegan Restaurant ONA Gets Michelin Star in France, a First
"And the bbc's north america data. john sopol reflects on the last four years and a vegan restaurant in the french. South west has one mission star. That makes it. The first step applicant serving only animal free products. In france clare valley launch the arena restaurant near bordeaux in twenty sixteen. It was set up. Thanks to crowdfunding from supporters and alone
How 'Bout Dem Apple Seeds
"Okay thomas we are talking about apple's today. Why don't you tell our listeners. Even got started down this weird little apple path so a few weeks ago i saw video of a dude eating apple from the bottom. And you know. I it up to the pitch me and at the time all i wanted to find out from the team was whom amongst us was with me in eating the entire. It was just way to start to get the conversation going. Yeah i remember. And i was horrified to find out so many members of our team eat the whole apple. We were pretty divided down the middle. Yeah that's right and the discussion led to the possible dangers of eating the apple seeds. Some of us had heard they might be toxic. Some of us hadn't so here we are chatting away about them apples and the science behind whether or not you can eat the core why we are here. Today is pretty cool. Yeah totally and i found a food. Scientists to help explain it all could also My name is islami outs. For last shoddy. I am senior lecturer in the department of food. Science outsider jackets ally investment technology. Islamia is a few scientists beast in nigeria and she told me on the one hand apples. Are these magical fruits. That are really nutritious. And good for you apple's Poplar fruits us are reaching nutrients such as anti oxidants minera house vitamese dietary fiber is an auditor nutrients but their seats are different than their flesh. Yeah exactly what i'd always heard. Is that apple. Seeds have like some amount of cyanide in them you know like generally not something that is good for humans i mean yes and no i asked islam yacht to explain it and it's a little more complicated seeds that is in the center of harpool copy above causing poisoning because the seed contains it compounds. That is called. I mean. I lean mick. Dolan is a compound that's found and lots of natural plants and things that humans eat such as apples but also peaches apricots and almonds. They're is a similar compound and cassava he staple in nigeria and on its own mattie in seeds a midland is usually harmless to people no concerns there but what is potentially concerning is when digestive enzymes in our bodies come in contact with the michelin and when they combine the enzyme breaks away the sugars in the dylan and leaves cyanide which could potentially lead to cyanide poisoning. What do you mean. Potentially thomas say more. Well the conditions have to be just right mattie for this to be more of a concern for starters the midland in apple seeds is encased by pretty tough outer layer in order to expose them make the land to our digestive enzymes have to chew those seeds really really. Well okay i get it and even whole eating monsters like you. Thomas are generally crushing those seeds down to a fine pace with your teeth right exactly. Mattie as much as i love that tidal more importantly though there's not enough apple seeds in one or two apples to really show in effect on our bodies the amount of cyanide that does get formed if at all our livers are pretty good at filtering out those hawks
"The essential michelin house sits on fulham road in kensington and its history is as colorful as facade. It was built in nine hundred eleven and was the first permanent uk headquarters and data of the mitchell tire company designed by one of michigan's employees. The striking building has three large stained glass windows. Based on mitchell advertisements of the era all featuring the mitchell man also bibendum
Coroanrvius Pandemic Stifles Tire Industry
"Aren't driving as much in the pandemic and that's impacting sales of tires. Michelin says It will cut up to 2300 jobs over three years and
Interview With Steve Ells
"So there's a famous ted talk by a guy named barry schwartz. It's called the paradox of choice and in it very explains that virtually all kern research on human behavior supports this idea that we humans we don't really like to have too many choices. Anything beyond four to six actually makes us anxious and unhappy which could help explain the success of kepala. Because if you've ever been in one you can probably tell me the menu by heart burrito bowl salad tacos four options. That is it. There isn't a whole lot to agonize over. And it's one of the reasons why you put late just exploded in the two thousands on the eve of the millennium the company had just been more than twenty stores and today cipolla has nearly twenty three hundred locations across the us and in four other countries and its value is around fourteen billion dollars now aaa as you will hear was never meant to become what it became. It was supposed to be a one off burrito joint in denver a joint that would generate enough cash to finance a high end restaurant that was developed as plan. He's actually a classically trained chef and he wanted to make michelin starred food. Not foil wrapped burritos into the earliest recollection. I have of in being in the kitchen and cooking was in the third grave and we lived in germany. And i remember cooking scrambled eggs. Had you make them. Did you scramble the digital crack the eggs into the panel scramble him or did you scrambling before no ice. Scrambled them for With a fork in a bowl. Thank and then. My mom had a a very well. Seasoned cast iron skillet. Nice i mean it was very very smooth and almost nonstick and i used to push the kurds into the center in a square shape. A perfect square. Maybe three by three or three and a half by three and a half something like that and then and then when it was just set enough i would flip it over and I mean it was very controlling. My can says a lot about me. Because i'm a i'm a little bit of a control freak and of course i had no idea then but I was just. It's an interesting. It's an interesting memory. Like what point did you start to a. I've read like stories about you in college where you'd dinner parties and and people like. What is this that you butter you. You'd make like duck con feet and stuff like how did you even know about this. How did you get into foods at such a young age in it well. My mom was a very adventurous cook and a really good one And she had a garden. She got all the cooking magazines and had a lot of cookbooks. And i used to. I used to spend time in the kitchen and And follow along. And at some point. I started watching cooking shows a julia child and graham on the galloping. Gourmet and the pbs series. The master chef series. I really love those and and would duplicate the recipes and and liked to cook for my family and then When i was older in high school i started having people over so you go to college in in boulder yes and you study art history and of course it made zero sense to my father. What you do with artistic. He'd be like so. What are you gonna do that. Our history degree. Of course i would say you know. I don't know we'll see. We'll see how this unfolds. And probably i was thinking that i would continuing and go to graduate school but my roommate suggested to me that i go to cooking school. She said this just weeks before
Best of 2020
"Up next we meet one of ireland's finance jeff's kp mcmahon based in galway the michelin starred chefs. Culinary accomplishments include any restaurant and anne robotic cookery school as well as his. Release the irish cookbook. One of the most beautiful cookbook releases off. Twenty twenty till's the story of irish feud and how it has evolved over thousands of years showcasing the richness and variety of food from this green islands with its five hundred authentic recipes. The author jp mcmahon jones me in the studio back in march to discuss the book on how irish food is about so much more than just lamb stew and potatoes as was initially. It was a bit apprehensive because there are many many irish food cookbooks in the twentieth century. But i suppose. I found that a lot of them had been written for an irish audience or perhaps people travelling to ireland. It was important for me to try and give an international dimension and was one of the reasons why publishing with fight on made a difference because they have a global reach and it was in order to try and change the perception of irish food. I think also because we have a restaurant called a near which is will mission star restaurant. We've had it for ten years and we've been investigating irish food for ten years and i felt a lot of the things that we've been doing over. Those ten years weren't in cookbooks. And some of them are very old things like using seaweed using wild food in different ways. And i wanted i suppose that a record of that and that was the start i think the initial for doing it was a had traveled a lot to different places and taking part in chef events and i realized that are affected that we had really good produce in ireland. I'm we just weren't singing about it now. I took part in events in mexico in america and canada in europe and we were always celebrating the cuisine of a particular area. And as why are we doing this. And why aren't we kind of like saying well. We have really good food where shellfish or or whatever so. They were kind of the driving forces behind the book. Now what do you think. Ireland has been so modest about its food on its culinary legacy heritage. I think there's a certain humbleness modesty to irish people and they're probably not the best people at selling themselves like i think we're frustrated capitalists and we want to do things but at the same time we don't want to come across as being bombastic. I think that's worn element. I think the second element is the famine and the subsequent diaz before that happens. I think that impacted irish food particularly of the twentieth century and on the one hand you had people that did not have that much access to food in art and even though there was a lot of food and then the second part you had people who did have access that is food. Who were i think. Predominantly from the anglo-irish irish element and some has be would call the west brits so the people who would be associated with england and these people who had food. I think we're not considered to be irish often. This kind of tension between the tradition that it goes all the way back at least a thousand years between people on the island and people who have food and people don't have food on who we consider irish what we consider irishness tried to take a very broad perspective on it. And so when you go into the archives of the recipe books that you find are from landed gentry anglo-irish aristocracy mostly on. I think when became independent in nineteen twenty two. We kind push that assignment. But that's not really irish. You talk about going to the archives of research did you actually conducts to gather all these five hundred recipes. You having this book. Some of it was looking at best. Baseball's cookbooks from the nineteenth to twentieth century and looking through tried to pick recipes that i thought represented ireland in that respect i found stuff like say pollen is a river fish that is almost forgotten and offend a wonderful pollen recipe. I think in the nineteen seven book and interest. Enough are fishmonger had just been talking about pollen and nobody easing it and it all goes to europe and his fish from nee in northern ireland. That was one thing. I think looking ass older manuscripts was wonderful thing. Because i love history as well and looking at how people wrote recipes and how they i suppose. There was a certain assumption in recipes that the person who was reading new it already so the method was very very scant and often the recipe books were household management books. That would be passed down from mother to a daughter to a granddaughter so people could be able to cook the recipes. Were very interesting. A lot of pickles. Stuff a lot of preserve stuff because there was no frigid. So a lot of salting like i suppose. There's almost like how to live because if you couldn't do these things then you in trouble. Did you come across many recipes that had been practically forgotten already. Yeah like one or two some that we probably would not eat now. One was pickled herring. Which i thought was really interesting because i did a story and friend of mine because i thought didn't they meant herring and she was like no. That's terron lake orion and i was like wow because there's one heron galway and flies up and down and if anyone was to pick them i be in trouble but the interesting thing was that it reminded me of like an s quebec spanish dish where they cook fish or chicken and they covered in vinegar and wine solution and essentially that was the recipe and the recipe started off was like chopped the heads off one hundred hereon got and viscera them. That was the start of the recipe. And i was like wow. That's already a big mess. Some of the other things that are still useful. I think i put it in was quincy and quincy eric. Something that are not native to ireland but there was a lot in the seventeenth and eighteenth century that would preserve a lot of quences and so preserved. Quincy was what i would call mark cross again and again and again and also recipes would almonds. The irish were obsessed with amines. Which again is one of those interesting things to think about because again. Do not come from ireland.
California lawmakers violate their own COVID-19 rules
"California's governor who violated rules aimed at controlling the spread of the Corona virus, right a bare minimum the spirit of rules and they tell others to follow. San Francisco mayor London Breed dined at a posh Napa Valley restaurant the day after Governor Newsome was there. Also, a San Jose Mayor Sam Ricardo, who has now apologized, went to his parent's house for Thanksgiving. And in L, A county supervisor dined outdoors hours after voting to ban outdoor dining. All three were on the hot seat Tuesday this after various reports that they violated rules. The San Francisco Chronicle reporting breed joined seven others at the three Michelin starred French Laundry on November 7th to celebrate a socialite's 60th birthday and his
"michelin" Discussed on How To Cut It in the Hairdressing Industry
"However, pretty it is it's the talent that has to be phenomenal in the business. So he's the shop gets a Michelin star. He's being evaluated by people who know about food so it could be a food critic but is in a meeting them. It could be a a fellow Michelin star holder that's evaluating them. They're always evaluated by people in the know in catering. So I wanted the the song by the way, I changed the name from fab standard to Fab service stars, and I'll tell you why in a moment there no longer called Fab standard in any way that call The Fab service stars. And so the fact the new Fab service stars that we've launched last week. I'll basically like industry experts. So, you know people call me an industry expert whether I'm not sure I've got 40 years of experience and Hair Beauty Nails wellness, and that's that's what I do and then I decided to surround myself and this was a key within a dog. I study Board of people who were just exceptional. So an exceptional at what they do and they are known for their high standards. They're known for wanting to improve industry standards and I wanted my hand and my head checked at all times. So if I got carried away anyway, because you plan you can actually believe your own hype sometimes and get stupid about it. And I didn't want that to happen. So I went in and I got people that I respect in the industry to see what what I'm doing today and tomorrow will be a perfect example, you know, I'm recording a decision that I've made but I had to go to The Advisory Board and talk about this decision. Then they went out and did their research. We all talked about it we came back we agreed and tomorrow there will be a big change to the Fab serviced our requirements to deal with the downturn from Corvette. Because the industry standard is not worth a grain of salt. If it doesn't reflect what is happening in our industry if it's not flexible and doing what in this and mimicking what's happening to our industry. It's not worth having if it's just stuck in the mud. And so there's no no we're not going to change whereas so it is saying chaos with hair and Beauty & Nails and yet the standard stands firm and its belief and I mean, it's absurd because you.
The Color of your Plates and Bowls
"I recently received a text from a dear friend of mine that read what are your thoughts on brightly colored dishes. I found some online that I absolutely love but I don't want to be stuck with something that might not go great in our house in the long run I like the plates and bowls so much that I might consider a planning a room around them though. To which my answer was there is actually a lot of psychology behind this and I should do a whole episode just on this question. So here we are when I looked on Pinterest, the category of Michelin Star Pleading, not, surprisingly, the images that came up were either in white or black plates leaving the business of dazzling you and your taste buds up to the food. I tried the search again using the words food plating and again white and black plates dominated the screen. As. A lifelong photographer myself. One of my most favorite areas of work was clary photography and when photographing in restaurants, the star of the show had to be the food itself with ambiance coming in as a close second after all, why do we go there in the first place to indulge in wonderful food that you yourself don't have to cook and to be embraced in an environment that allows you to linger and enjoy good company the same holds true in your home. According to an article by NPR, which I will site in the podcast notes Charles spent an experimental psychologist at Oxford. University who has dedicated his career to studying how environment affects the way we experience food and drink he has found for example that the weight and color of our utensils can affect how sweet or salty of food tastes. And people tend to enjoy the same dish more when it has a longer more descriptive name. In, the perfect meal, the multi sensory science of food and dining spence and psychologist betting pick yetters fiszman in the Netherlands explore how even the most minute adjustments can enhance the dining experience. The perfect meal means something different to everyone spent says, but there are commonalities and the quest of looking for the perfect meal leads to a lot of interesting research. As any good chef will tell you how the food is arranged on a plate makes a big difference. When the plating is artistic people tend to enjoy the food more than if the same ingredients were just dumped on the plate spence and his colleagues found that people enjoyed solid more when it was played it to resemble a Candan ski painting. The shape and color of the dinner where can affect taste as well in general round white fleet tend to enhance sweet flavors in food whereas black angular plates tend to bring out more savory flavors and serving food on a red plate tends to reduce the amount diners eat. Why we know that if we change the actual color of the food or drink, it can change the taste and flavour he says. For, example Dia Glass of Sauvignon Blanc read and your brain may trick you into thinking. It tastes more like a Merlot. The same food can look different when it's based on different color plates spent says and flavor our perception.
Samsungs Galaxy Z Fold 2 5G: All the details on the $2,000 foldable
"Just large galaxy. No twenty three weeks ago. Now it's time for the Godsey full to five Jeez chance to shine. That is a mouthful brought her Chang, and this is your daily charge. Joining me is he not reporter and Samson expert tooken extra me Machar, thanks for having me. So the gutsy full to five G. and that is a really really long name. I'm just GONNA. Keep that point. It got a minor tease at Samsung's event a few back but now it gets the spotlight to itself. So just before we get into all the specs in all the other details, let's let's get the important that other way how much does this thing cost? So in the US is going to cost two thousand dollars. So basically, it's twenty dollars more than last year's model. So it's a lot of money. Yeah. Yeah. Yeah. That does a huge amount of money. All right. Well, this is. This is a foldable and I get the full supposed to be expensive and it is Simpson's third foldable annexed assessor to last year's fold, which famously had allowed durability issues. So what's different about? Full to in what did Samsung do to make sure this phone holds up What we saw with the flip that they had this spring was that they really had addressed a lot of the issues that the first fold had. So they dealt with the problems with the hinge kind of the crease all of the things that people were complaining about they fix those We're GONNA see a lot of those improvements in the new Z. Fold to as well as. A few like updates from the flip earlier this year. So they've redesigned the hinge and it's the same as what we saw in the flip. So you can have it. You can rest the phone kind of you know at a eighty degree angle or whatever you know set it on your table. They also have these brushes inside the hinge. So in this, they had those earlier, but this is kind of the latest greatest version of those basically to kind of mixture, dust doesn't get in the device or you know whatever is in your purse when you wrote this in there. So they, they've done those sorts of things to address a lot of those issues that we saw last year got in in case God forbid something does happen phone are there any special warranty programs or anything they're doing to kind of make sure that folks peace of mind that spending two thousand dollars on something we're kind of seeing the same sort of offers that they had before were. They'll replace the off the. Screen like a one time replacement for around one fifty. So it's less than if you had to go replace the screen on your own. So that's the sort of thing to kind of try to make it. More. Realistic. Well, if the screen breaks I'm not going to have to pay two thousand dollars to get a new phone I can pay one fifty that replaced the screen and it'll be like new again. No let's about how this differs from the previous model obviously. There's a five gene, the name. So clearly will have five, the Axis. But how much five G. is we've talked about in previous episodes you there's different flavors of it. Right so how much access does this phone actually get on the five networks? On this phone basically is all of the five G. networks like this is a really or at least the major ones that we're using right now this is a very big advance over the folds in terms of a lot of things there's five G.. One of the biggest complaints about the first fold was the tiny screen on the front of the device. It wasn't really useful enough to actually use. The fold as a phone people were tending to just automatically have to open it and use kind of that bigger tablet size screen. So what they've got this time is a screen on the front that stretches across the entire front of the device and it just makes it look last year. It's more useful. So I think people will up using this more when it's closed, not just always having to open it. Yet with the five G., we have a five G. model at all last year for the fold in the US. So this time you know five jeep bigger screen. A lot of things that just make this more attractive and the other a features or bells and whistles that. Help this phone stand apart from his predecessor. Another big thing it's kind of that flex. Mod is what they call it. So that's what we saw I with the flip where you could set the device on the table and the screen will stay open in you know whatever degree you put it in. We're seeing that with this one as well. So they're saying, yeah, you can set it up for like shooting You know a video or whatever or you know or if you're watching something or whatever you can just basically has a built in that's the screen and the device itself So you know that's a big thing that I think people really like that was kind of a cool thing that came with the flip. So. That's one of the bigger changes that they kind of also made some good camera changes with this Basically, they addressed the biggest complaints that everyone had with last year's device and fix those in this one aside from the fact that it's still a two thousand dollar phone. You asked him we were on we talked about the the narrow sliver of customers who are willing to buy a thousand dollar note twenty now this is. A two thousand dollar phone I know it's foldable but. Questions about how useful that is who is Samsung actually targeting with this particular phone Samsung. Is actually targeting note owners with this phone. They found that the people who would traditionally gravitate towards the note lineup. Kind of those early adopters who want the latest greatest tech are willing to spend a lot of money to get a flashy device to get a bigger device and. They're finding that people who were buying the fold are a lot of people who have bought the note in the past or still do the notes It's the way they distinguish the flip and the full term. Each other is they see the flip is this sort of like. Cute. Phone that becomes smaller and put. You can put it in your pocket and it's more of kind of. Everyday lifestyle device and they see the folds as really kind of letting you transition from a phone to a tablet like get more done doing more with multitasking and access different APPS like Microsoft Office. You know things that you would do on a tablet but now you also have an inconvenience of the fact that is also your phone right and then you mentioned MC sophism I'm just curious in your. Demos with this device, how like whether they showed off how you use after how took advantage of this bigger screen? Well, they've kind of had this thing since the first generation of fold where it's called continuity where you could start an APP on the front and then open, it will open at work in the bigger screen and pick up where it left off the issue was there were not ten of APPs that took advantage of it I hope that we start to see more apps soon that work with it. kind of sense than. Samsung has been working more closely with Google and Microsoft and Youtube an office and things like that, and then there's that flex MoD. Also where APPs could you could maybe have you can take like a screen shot of something in an APP over here and then drag it to another APP on another part of your screen more with multitasking. So letting you have multiple APPs open at once is a big thing with the fold You know kind of more of that tablets sort of experience instead of just a phone experience. Give everything that's going on. We're still in the middle of pandemic a still dealing with the recession with millions unemployed. What do you think about Samsung unveiling a phone at this price point? It's kind of the same situation that we saw the note where people who? Would want to buy. This are probably people who were not hurt financially by what's going on right now because they're not traveling, they're not going out to dinners they're not going out to bars. Some people are probably saving money right now and they may see, hey, this is a lot flashier device from what was last year. It. Sampson's had a year to work out the kinks. Maybe this is worth investing in. The two thousand dollars is not unrealistic based on what is actually going into the device is just kind of a question of individual people have to decide if they're willing to pay two thousand dollars, but we have to remember this technology is still really early like foldable screens. This is basically just the second year first full year of seem devices with these. So it's not like these have. been around forever like like regular led displays Five G. is brand new. That is also expensive it adds cost to a device. So you know it's just kind of what you're willing to do but then you know as we've talked before, there's kind of factor of with foldable. You get these because you want people to see them. It's kind of how like iphones used to be like. The newest generations had to have some sort of little tweaks to make it. Make people know that you have the newest device, not that s off your device or whatever that you didn't buy like a two year old phone or year old bound. So it's the same sort of thing with this with you know when people are out using a foldable people, stop them ask what is that? Can I see what is and right now you really don't want anybody close enough to you to touch your phone or see it or or even be out that much to have people see it. So you know it's kind of the whole if you're in it just for the flash flashing aspect is probably not worth it but if you're in it because you want a device that transitions from phone to tablet. It would be attractive for people and thinks, lastly, I heard this phone grants some unusual perks what do you actually get with this phone? So it seems has this sort of VIP program for the folds and you get a membership with it. It's kind of unclear how this actually work works. They said there'll be some benefits like six months free of of this like premium fitness workout system like fifty dollars off like a hare service, six months of free of linked premium. Free Golf membership you know a Michelin Star meal that you can get delivered to your home It's it's a bunch of things where it's like. Okay like you know, I don't know how much people take these and the other thing is they said that these are going to be coming to people who bought the previous fold people who bought the flip. So it's not like you have to buy the new fold to take advantage of this if you really want access to whatever these things are under hoping to add more benefits We'll have to see same is actually done this for a long time with its phones. It'll have like when you buy the new galaxy whatever you get. Six months free of dropbox and you get premium bird blah blah. Blah. So it's not that unusual for them to have kind of bundled promotional partnership deals with their device but these are kind of bigger and more like real world things. You just have you know premium flip board on your phone. Clearly geared towards towards a different customer segment. Than just premium clipboard. People. Who have two thousand dollars to spend not exactly well, thanks for your time Shara. If you have any questions about the full to his up on twitter at the daily charge, you create coverage on the phone announcing dot com the charge. Roger. Chan next listening.
New York City restaurants give outdoor dining a go
"Similar Similar nice nice weather weather lots about their living. Eating outside is kind of a way of life in restaurants pretty much have it down in New York. Different thing serving outside can be a big and expensive pivot, especially in places where outdoor space is limited. Sidewalks and parking lanes have their limits, You know, and also nobody wants a side of truck exhaust with their meal. All right now outdoor dining and take out are the on ly options, so thousands of New York restaurants are giving it a go. Marketplaces Kristen Schwab checked in with two of them to see how it's going. Walk down Franklin Avenue in Brooklyn at night, and in some ways, the new normal doesn't look quite so bad. Franklin is like one big, socially distanced outdoor dining party with table spilling onto the sidewalk and into the street. Sounds and smells of different restaurants bleed together. There's Mexican, Caribbean, Ethiopian, Chris Chris Calamity Calamity and and Lincoln Lincoln Wheeler Wheeler are are at at a a table table outside outside Roz Roz Plant Plant based based Ethiopia. Ethiopia. Yes, Yes, we we just just ordered ordered and and We We got got a a tip tip with with injera. injera. And And then then we we ordered ordered was was the the other other one one so so food food dish dish within within Jared Jared on on a a kind kind of of salad salad and and some some some. some. They're They're celebrating their friend who didn't want to talk. Just got a pandemic puppy. And after four months of not being able to eat out, calamity, says ST Dining feels good, But it uh it actually felt a little bizarre the first time Right now. It's sort of just feels normal, like walking around seeing everyone outside eating. Very like very European vibe that I think it's pretty refreshing for New York. A lot of time and money went into creating that vied Romeo Rigali owns a restaurant with his wife, Milica. Ultimately, they sank $5000 into that outdoor space, and it's tiny, just six tables in a parallel parking spot on the street with a few more on the sidewalk. The day they announced that outdoor dining was allowed. I went online and I applied. You gotta prove right away. And then I just ran to Home Depot for Rigali. It would be the first of many trips that one was for plans started. You want 30 for? I believe I counted right. We wanted to make love Tropical tropical tto help diners forget they're eating just inches away from honking cars and idle ing delivery trucks. Then there was the trip for cinderblocks to keep those cars and trucks where they belong. Then another trip for wood fencing city inspected, recalled his parking spot patio three times. And each time he had to shut it down and make adjustments feels like the rules are always changing. Just every day. There's something new was tired of Home Depot. Just a lot. With takeout as the only other option every square foot counts and for many restaurant owners that comes down to luck. Narrow storefront, narrow patio, fire hydrants, bus stops and subway grates. Forget about it. Corner location. Nice. A few blocks away from Rigali is restaurant, Izaak Solace, a French American restaurant with a Michelin star. Solace is known for its $70.6 course meal or it wass. Steve Wang is the director of operations. Six courses, servers at the table, talking with the gas clearing the plates that had been eaten on six times a guest seemed like a lot of contacts. Also, Boxall is his patio is pretty far from the kitchen with steps and uneven pavement along the way, and during that long walk food gets cold or doesn't stay cold. So now the raw yellow fin tuna comes with the tomato dashi water on the side in a bottle on ice. Don't know what tomato Darcy Water is No worries. I had to ask to assault tomatoes down. Let the water drain out. And then you infuse it with kombu and Benito. So guess, pour the tomato water onto the fish. And it kind of keeps the dish cool while they eat it properly Chilled tomato water isn't Wangs on Ly challenged. The dining area is in what was a vacant lot behind the restaurant. Long's team cleared out the trash and added twinkly lights and white fencing to glam up the space. Beyond that, it's not very easy to control the elements. You know everything from the heat. Teo pests, mosquitoes around I'll explain. Finally do not go together. Maybe not. But customers don't seem to mind. And for now, outdoor dining is helping the business break even It is on a good day. Axel's had to close early that evening. A peak night Friday at a peak hour, eight PM Because even after you control the food and the space and the bugs, one thing you can't control is rain. I'm Christian Schwab for marketing.
How I Built Resilience with Chef Kyle Connaughton of SingleThread
"We're GONNA hear from Kyle cotton. The owner of single thread farms in Healdsburg. California single thread has been named one of the fifty greatest restaurants in the world. And it's one of just fourteen Michelin three star restaurants in the United States but the past eighteen months have been challenging. I A flood nearly destroyed the farm that grows most of its fruits and vegetables and then last October a massive wildfire in Sonoma's county force the restaurant to shut down for a period. But Kyle says that nothing could have prepared him for the COVID. Nineteen pandemic. Kyle spoke to me from single thread where he's preparing donated meals during the day and selling take-out meals at night kyle. A lot of people don't understand that restaurants in good times operate on very thin margins like they need people to come in to be able to employ the people they employ tiny number of restaurants. Make a lot of money so even in good times. It's really tough. This is unprecedented right. You mean you've been shut down for weeks and weeks. What's your situation at single thread right now? I mean first of all to your point. Restaurant businesses. Incredibly tough margins are very very slim and it doesn't really matter if you're a really small small operator or you know a larger sort of like finding an operator immune disparate independent restaurants. It doesn't matter what you are. It's just even in good times really difficult. And so you know you put something like this year which is unprecedented and just unplanned for and it almost becomes an impossible situation. And that's really what we were faced with. Here is the fact that you can be in wine country. We kind of saw things coming from. You know the city at a little bit a fast speed but it was like upon us a little bit later one or two weeks later where the writing was really going to be on the wall so I some time to sort of think and react at the same time. We have eighty people on our team between the farm and the restaurant and the and the ad men and Have a great responsibility to your team and tear gas. Many of WHOM ARE PLANNING FOR WEEKS MONTHS. You know out to come and get into contact with them so it's a giant giant shifts. The what we you know decided to do next so once it was clear that you would not be open for business You basically kind of reconstituted some of your staff and went back into the kitchen and tell me what you're doing what's going on. You know first and foremost you know for us. It's about hospitality and we just want Cook and take care of before it's it's not so much even about the artistry of Ob do it's about a sense of wanting of deep sense of possibility wanting to take care of people so you know when times like this when it sort of apparent that you're not gonna be able to take care of your guests in the way that you normally do you. You look for other ways that you can. You can take care of people and because of the fires And because of The know the huge turmoil that's created wine country. We had an amazing organization called cinema family meal that was literally born out of the sort of Malay of the fires and all of us trying to get food to those who need it. You know. We've got a farm full of produce. I've got a restaurant full of food. You know. Got A team. That just wants to you. Know to Cook You know how about this idea? Start reaching out to friends of the restaurant. Wineries and investors and great guests that we have and see if if they can start funding Savannah meal and we'll start preparing food and I'll put everyone work We'll start cooking and then we started the takeout at night in those meals and looking for you know for families here at you know at home who could pay for you know a really nice meal that we put together still at a reasonable price and then allow them to make donations as well to what we do during the day Which is you know. A few hundred donation meals a day that are getting distributed to seniors out of work agricultural workers out of work. Hospitality Workers The women's shelter and so our days are spent doing the donation meals and our nights or doing the takeaway guys are doing. I think you're like two hundred meals a day for people in Need in cinema county as you mentioned People in hospitals and old age homes. And you've got a bunch of questions coming in for you. This is Air Intel On facebook he asks. How did you pivot your business away from like tasting menus to take away so quickly and can take away a sustain your your business is that enough and I suspect the answer is no in also can locals. Local people afford the takeaway. Many you know I saw I mean just depit I mean. I think we've got a lot of creative chefs here. We've got a lot of great products and we started cooking the way that we like to cook in the way that we liked eat. You know ourselves and you know the ultimately no the business cannot sustain on you know takeaway but between that and you know everything that we're doing where we're we're sort of getting by and has amazing partner in Tony Greenberg who's just working
"michelin" Discussed on Eater's Digest
"Eve. While we have you here. Can I ask you about the guy that a bunch of restaurant tours put together to send to the city of San Francisco about what they need to reopen so to architects who have created a lot of restaurants at San Francisco Veton and The entire sort of Tartan Thing restaurant called de Ranga. Which I I heard about on this podcast You know all sorts of other places the actual architecture not the restaurant design itself the architecture these two guys sort of got together pulled over fifty of sort of the most recognizable restaurant workers in the city talked to a lot of restaurant designers. The interior designers talk to other retail brains and sort of came up with this set of recommendations for the city based on all that. But so it's a forty page report where you look at it and you think like Oh my God. I don't WanNa read this. But it's actually a really superfund read. Because it's all these first person things with these chefs in these owners just like bitching and letting out this vitriol. So it's a very interesting but the point of all it. Is that what they came up with? Where the sort of concrete recommendations for city officials it breaks down city departments piece by piece and says here's what you can do for X Y and Z. I'll give you an example. Talking about rent breaks. It's something we've all been talking about right like. Oh my God you know. Here's the problem. You can't pay the rent. The rent is still do what you do so The suggestion is work with this. This city assessors office should cut property tax and let people who rent space to restaurants. Take this huge tax credit so they can cut the rent right off the amount that they don't cut as a tax credit with a payback from the city. And that's the way you can save. Restaurants are is one of the stuff possible given that so much of it involves financial outlay from the city. I don't know because our budget is booked. Can I swear on the site Our budget sucked. Our budget is just as bad as it is everywhere else. Which is wild. Because we're used to having 'cause we're San Francisco so I don't know how possible but it apparently has generated a lot of discussion at City Hall Sides Rent. What else are they asking for recommending You know a lot of the sort of standard stuff that I feel like everybody's been asking about everywhere things like getting rid of all the complicated permiting and stuff you know. San Francisco is just as bad if not worse than everywhere else when it comes to like random permits like stupid little things like your awning. If you need to replace your awning you have to get a permit you have to get another. Perm you have to get official renderings done. This is just like that little piece of fabric over your door you guys. This is not anything complicated. You know you have to get rendering. That has to get approved by planning. You have to pay another thing for that. You pay nothing for that little things like that. So getting rid of all these little you say nickel and dime fees but it's not a thousand dollars is a lot of money to everyone and You know enabling places to go back to businesses use usual without having to get these permits and stuff and it actually could really help people do business and in terms of reopening California's still kind of waiting for an official day or San Francisco is waiting for an official day when we're talking about restaurant dining rooms Well so it's actually a ton a county by county basis based on a couple of different metrics so if you hit these metrics then you apply to the state and they give you to go ahead. As of this morning. I believe that seventeen. Different counties have been approved to reopen restaurant dining rooms if they follow these regulations that were laid out in this twelve page document that we got yesterday. These are all counties that are very small relatively rule and have not had Any deaths within the last two weeks. It'll be a long metre sorry. Go ahead Dan. What are the metrics? Oh so the metrics are things you can only have one infection per ten thousand people in the ten thousand residents in the last fourteen days. No deaths In the last four this is no deaths cove at nineteen obviously not just notice in general and the last fourteen days you have to prove that you have a sufficient amount of P P P P P e Protective Equipment for essential workers. You have to prove that you're ready to enforce all of the multitude of lead of regulations that we have for all sorts of stuff you know so it's a lot of stuff like that and there's a huge amount of regional variance because California is so massive. And that's why you know you'll see headlines like La has extended their shelter in place likely until August. Meanwhile you know. Things are starting to reopen in the bay area L. A.'s infection rate is just growing in the bay area's has remained relatively. He's sort of static. Eve thank you so much for your time and your reporting. Oh of course thank you okay. Daniel. There is somewhat amusing story this week. Coming out of Virginia. So we have our Washington DC editor Gabe Hyatt on to tell us about it. Welcome to the show game so there is a Michelin starred restaurants Just outside of DC in northern Virginia called the little Washington. Can you tell us about what they are doing to make social distance dining less awkward? Amanda hold on Three Three Mesh three minutes three Michelin Star Mesh. Not that we care about that kind of thing but three highest rated restaurant in the yeah the the tenth degree black belly of the food world. Dairy fancy yeah so I think that plays into it. The simplest way to save is they're bringing in a bunch of mannequins who's bringing in a bunch of mannequins. The rosser on is partnering with a Theater Company to put a bunch of mannequins in the dining room and space them out between tables because once they are allowed to go through the various phases of reopening here. At some point they're only can be allowed to have half capacity inside so rather than having people waste based out in having them feel like. Oh this is Kinda Weird. They think that the answer he to dress up mannequins in a bunch of nineteen forty s era costumes in have you know place holders at tables right which is less weird. What is the restaurant called panda? And and who? Who's behind it? So it's called the in Washington in this idea of mannequins is very appropriate for. It's a chef and owner founder. A man named Patrick O'CONNELL. Who's a real character with a flair for the dramatic on top of like we said three? Michelin Stars. The only restaurant the D. C. Area to have that even though they're about a ninety minute drive outside of DC in the Shenandoah Valley. He's also has a James Beard lifetime achievement award. They're part of the related. Chateau this French association that designates the fanciest of the fancy hotels that are normally infringe castles in known for throwing these exorbitant parties. You know serving kind of a modernist meets classical hot. American cuisine with hairs made out of confections that aren't actually pairs. And he's got a great sense of humor so this is really on brand for him as far as a creative attention grabbing solution to A problem that may or may not exist depending on how you feel about sitting in a half empty room in eating your but is so. Is this. The first you've heard from them in this time that they're that they're using mannequins to ease the awkwardness of social distancing or like. Have you heard anything about their reopening plans or how? They're I mean holding up. Yeah so there's a few things are are mean. Their model would not be conducive to any kind of takeout. Because it's a two hundred and forty eight dollars tasting menu but I know they were talking about because it's an in in you know it that includes the hotel rooms typically. It's the kind of thing where you would drive out from. Dc spend a bunch of money. Buy some wine and ended up staying there for the night. If you're planning to do any kind of drinking so again that doesn't really translate or fly in from somewhere other part of the world. Yeah absolutely I would put it in that category world destination but yeah they at first. They had talked about have various gardens. Vegetable and Flower Gardens on the Property. So they were inviting people that come out and take socially distanced tours to come view the property and they're actually going to release Before they go through the whole rigmarole with the mannequins. They're going to start a Picnic box program Were they You know they. Host people for outdoor seating held. Virginia works is the first phase of reopening. Is going to allow outdoor seating. I in that actually starts as of today that starts tomorrow. Friday may fifteenth so there. I believe starting their program about a week after that. But yeah they'll go with the picnics outdoor. I as far as their financial house. I mean they haven't had any money coming in but they also kind of own half this town of little Washington. Virginia and I would imagine based on the type of food they serve and their position in standing in that town that they are poised to return to this iconic status in in make it through. I would be surprised to hear that. They were a casualty of this whole and so they own their their building. I believe they own their building and like other properties all across town. Because it's really. I mean the population of the town is something like one hundred. Thirty five people like they. Patrick moved there. It's in set this all up like decades and decades ago forty years ago I think or late forty two years ago So they really built up this town around that and they just did a whole documentary on this on. Pbs TO SAYS PRETTY INTERESTING situation. I guess you kind of answered but like what? What is Patrick like? And when he says something like they're going to space at the dining room with mannequins. I I saw the photos of the mannequins but like is he kidding is this is this like a publicity thing like how. How seriously are you taking? This hatrick is a very confident guy and he also has super high standard so like they're not GonNa do this unless they figure out that it works completely and It's been very social media. Yeah I I would say what I mean is I. Think of it. Rolling out a really high concept dish. Like they'll probably gonNA test this however many iterations unless it looks perfect though. Scrap it but right now the plan is to go ahead and put it in and I think you've seen people are really drawn to this story. I think some people are going to go just to take pictures with the mannequins. Why nineteen forties tire great question? I couldn't tell you I think he must be drawn to something about that. I was trying to find in my mind. Would nineteen forties entire either? Is it you know you see in the photos. There's people wearing bowler hats you know. I think it's just kind of hearkens back to this idea that they're trying to capture two of like a classic American time or different era these these buzzwords we eater editors we always roll our eyes at but have some degree of truth to them as far as coming up with the transport of experience or or something just different than anywhere else. Because like we're saying. Where else have you heard about not only mannequins forties.
This restaurant is using mannequins to enforce social distancing when it reopens
"So it just lighten up there's a restaurant in Virginia called the inn at little Washington oh yes I love the story it's a three Michelin starred restaurant and they plan to open for dinner again on may twenty ninth and that they're gonna start welcoming their guests and at half capacity outdoor seating of course as early as Friday went at some of the restrictions are eased in this area of Virginia well this is a really fancy she fancy place and apparently they're going to they don't want the empty tables to make people think they're not a great rest of the story so they're filling empty tables with these old fashioned mannequins to make it awkward for customer either social distancing it is the creepiest thing you have ever I
Inn at Little Washington Chef Will Fill His Socially Distanced Dining Room With Midcentury Mannequins
"Morning what was state slowly re opening and restaurants trying to figure out how to make it work with the restrictions still in place one upscale Virginia restaurant owner has come up with a novel way to draw a crowd the inn at little Washington a Michelin three star restaurant where the tasting menu starts at two hundred forty eight dollars per person what they said to open up its outdoor seating tomorrow at fifty percent seating capacity but chef Patrick o'connell doesn't want indoor tables to sit depressingly vacant so he's filling the empty tables with mannequins dressed in vintage nineteen forties a tire we decorated mannequins are seen wearing coiffed wigs and tea length dresses for the women while the male mannequins are buttoned up in three piece suits with ties and hats and it looks like the mannequins are set to become regulars with plans in the works to use them to fill empty seats even when inside seating is allowed at the end of this
Michelin-starred Virginia restaurant reopening, using mannequins to fill empty dining room
"News the restaurant in Virginia plans to fill all of its tables when it reopens while still maintaining social distancing B. N. at little Washington will set groups of mannequins to make the three Michelin star restaurant feel full coronavirus safety guidelines will prevent the restaurant from serving more than half its capacity when it re opens may twenty eight shelf telling reporters yesterday he's always had a thing for mannequins because he says you can dress them up or do whatever with them that you want they also never complained about the
Why Is Plankton Our Tiniest Unsung Hero?
"One of Earth's unsung heroes is also among its tiniest plankton. A single celled algae. It's barely visible to the eye. But it contributes to some of the world's most important resources it's essential to the food chain. It's a main supplier of oxygen and it's the fuel that keeps our cars running and our homes heated these organisms. No bigger than a human hair float. The sunny upper parts of the Ocean. The two main types of plankton phytoplankton and zooplankton support one another phytoplankton and organism so small. The millions can fit in one drop of water produces its own energy through photosynthesis accounts for nearly half of all photosynthesis on the planet zooplankton which are tiny animals in. Crustaceans like Copa Pods. Along with other small fish and marine creatures eat phytoplankton. Then become food for bigger fish and so on up the food chain from seals dolphins virtually every creature in the Ocean. Each either plankton or an organism. That depends on plancton in a David versus Goliath. Battle filter feeding baleen whales like the humpback rely on tiny organisms. Such as plankton and Krill. A filter these whales take huge gulfs of water than use their tongues to push out liquid. So foods like Krill. Plankton remain right. Whales also swim up and mouthed through plankton filled waters. They trapped the plankton and third tongue. That pushes the organisms down their throat but plankton role in the food doesn't stop in the ocean polar bears and seabirds rely on Plankton. Fueled meals like seals and fish. Even humans. Count on fish and therefore plankton to survive Americans loan eat around fifteen and a half pounds or about seven kilos of fish and shellfish per person per year. That's a whole lot of plankton. Plankton itself is making. Its way toward dinner tables. It's not common in restaurants yet. But on Angelina and Nuno Mendez. Both shafts of Michelin starred restaurants in Britain added Plankton to a special event menu in two thousand thirteen. This included delicacies. Like a plankton cocktail and plankton risotto. Leon told the UK newspaper Metro. It's velvety dry. Before mixing it with liquid silky ones mixed oily an elegant pungent on the nose yet subtle and leaves a long finish in the mouth while it's still wearing restaurants. Plankton is slowly catching on. According to fine. Dining lovers plankton producers Spanish agriculture company Phytoplankton Marino are growing microalgae for human consumption and one chef even tried his hand at Phytoplankton bread. Plantains earthly contributions go beyond the food chain. Marine plants like FIDO PLANKTON KELP and the plankton. Pretty seventy percent of Earth's oxygen in fact pro chloro- caucus type of phytoplankton produces the oxygen for one out of every five breaths a human takes and IDA plankton superpowers. Don't stop there. Not ONLY DO THEY HELP. Produce Oxygen through photosynthesis phytoplankton take carbon from the atmosphere during the process of living and store it in the ocean. They die which ultimately helps curb climate. Change this is similar to the process. Trees used to store carbon in leaves since photosynthesis consumes carbon dioxide. The carbon is basically stored in each plankton. A one group of scientists found that FIDO plankton incorporate up to forty five to fifty billion tons of inorganic carbon into their cells and that petroleum. We used to fuel our cars. It's made reprocess. The dates back to ancient seas and also involves that tiny superhero of an organism plankton when plankton die they sink to the bottom of the oceans. Here debris settles on top of them and chemical reactions transform the materials into waxy kerogen and Bittermann a black tar. That's one of the main ingredients of petroleum the carriage and also undergoes further changes as it heats and it becomes what's known as crude oil or if temperatures are even hotter natural gas plankton may be essential but the small organism is also a little bit trixie scientists too long struggle to accurately predict fido plank to numbers and growth rates. But that changed in two thousand five thanks to Nasr's satellite observations and thus reported that scientists can figure out phytoplankton numbers based on how green water is when phytoplankton get stressed by cold water. They become less green phytoplankton. Rich waters become greener as conditions and growth rates improve. Oh and by night. Plankton filled water conglo through the organisms bioluminescence electric blue green red or orange researchers estimate phytoplankton makes one percent of all of Earth's biomass. That's the total mass of organisms. But that number is dwindling study published in the journal Nature in July of twenty ten showed that gradually warming ocean waters have destroyed some forty percent of earth's phytoplankton since nineteen fifty whether we know it or not all. Humans rely on this micro algae. That's why a forty percent decrease or more is worrisome.
"michelin" Discussed on KQED Radio
"Older hi hello you one more question before the game so you're a great chef your master several different cuisines is there one thing that you're terrible at making like your kids only for example like you kids would never your mac and cheese is going to make it into the show I don't know it depends it depends honest you it's so hard for a chef to recognize let me get one thing you may tell me anything you want it whatever I did was wrong yeah was not my fault that there was a one some of my most popular dishes yes there never mind the number one dish everybody in America has reviewed and yeah the most got by choice yeah you know the recipe who is from yes my wife's and I love it and I love her is Billy baseball four day images begin people unbelievable is beyond unbelievable well Jose under is we are so delighted to talk to you and we've invited you here to play a game we're calling Michelin star meet Michelin man so I said you one Michelin stars as well as other awards but what do you know Sir about the Michelin man the weirdly bloated rubberized spokes mascot for the Michelin tire company we're gonna ask you three questions about the Michelin man answer two of them correctly and you will win our prize for one of our listeners the voice of their choice in their home answering machine built whose house address playing for Gabriel Patterson in Reston Virginia all right the first question the Michelin man who has a.
"michelin" Discussed on The Bill Simmons Podcast
"I mean on my podcast with Priscilla. I was talking about how Yana saw him at a Knicks game. And it was just like like, oh my God. It was just amazing to watch him in person. And he had hit this other level where I had reached a point in my life, where I'm like, I'm just not missing this guy if he's in town anymore, right? Like Yannis the town. I'm going, okay. Which means he's a three star Michelin guide three star Michelin. So you saw LeBron person. Correct. Lebron is better three star guy. Really since like, oh eight this is like he's like Tanner might have been. There are no seven. I don't know is right around eight oh nine was when he was like almost a four starfish on guy. But basically for ten straight years, he's been an undeniable you have to see him when he's in town kind of guy, but you hadn't seen him until recently. Right. So it was the. Three star LeBron experience like that three. It was incredible. He went nuts in the first half. The second half was like whatever they were by fifteen the Lakers row by fifteen in the third quarter by ten in the fourth and like with Spurs got hot and hit some threes. But he was just he's the guy like when he's on the court. He's the only one you're watching. You're not even watching the ball. Right. You just watch them standing at the foul as fast shots. I just wanna see him. Do a thing that I would not have seen otherwise. Yeah. That's all you don't go to the bathroom. And he's out there. Exactly. That's all that. You're looking for the I think you gotta say he was he was a three star Annaud seven though because that's a year when he went nuts against the four day special. Yeah. That yeah. Thing is that was kind of his breakout game. So I don't know if that qualifies for oh seven or not I would say the next year coming off that game. Definitely. That was the flag for me. It was like as soon as he was in the league he was at least two stars. But I don't I don't think it was like, stop everything. Lebron's in town until oh nine this Lakers game was a lot of fun because the boy, I think the twins. They're Levin now..
"michelin" Discussed on The Ross Bolen Podcast
"What are your doing everything right now. I mean, because we're apart right now, the only things that were really. Showcasing our, you know, we only have to videos on the channels like two and a half weeks old. This is ridiculous. I'm looking at the page right now. It's two weeks old. One hundred eleven thousand four hundred and one subscribers to videos. One of the first one has two point four million views. The other one one point, two million view. If you have no idea about the metrics of the internet, that would be considered a fairly good start on on a brand new YouTube page that is legitimately it's an inside look at your relationship. I mean, it's gonna be a lot more. Not just I mean, yes, we're gonna showcase. Our trips be us cooking. He's gonna teach me some knife skills. We're going to be any projects we have coming up. We're gonna share on the channel photo shoots. We do together. We're going to do on the. We're going to post on the channel I've skills. Yeah, I didn't hear anything else after the knife skills. I wanted to teach me some like I mean, he's a Michelin chef. I wanna teach me Michelin, right? Like Michelin level knife skills. We would for people who don't know. Lynn breaks restaurants, the Michelin guide gives ratings to restaurants in cities that they deem to be worthy of word rating worthy of a right. Yeah. Okay. So it's a big deal. It is a very big deal. You're Wagner. Now I'm a flogger you know, I have my own YouTube channel and I'm a little jealous at this one is off to a better start than my YouTube channel. You've done a good job with it, though. It's it's well branded. Hank you've, there you go. You have my stamp of approval. I know you feel much better. Now I do now that I'm gonna tell Robert. That wasn't the hundred, eleven thousand subscribers. That's not what you were looking for. Was more of me signing off on it. I need your approval, right. Okay. Well, let's that's cool. I look forward to watching the knifes the knives Sang's knifes knives. He also did my makeup which is coming. I'm gonna post that this week. It was horrendous. Is it funny? It was, oh my God. Speaking of traveling a lot which you do. We have discussed many times on this show, things like travel, etiquette, specifically issues with air, f- air travel and the fact that as soon as the buildings when the plane lands, everybody gets up from their seat and then it's just stuck in the isle like an idiot until you can get off and you might be one of these people if you are I, I am insulting you on purpose. I'm not. I'm not trying to be a lessen the blow or anything like that. We call that a trash move. It is a complete trash when you stand up immediately and then you're stuck standing for twenty minutes. And we've heard all the arguments that you know you wanna stretch or whatever are we get it, but it's not about that. It's people are impatient and they wanna get off the fucking plane as soon as they possibly can. That that you're not playing the right game if you're not maintaining your seat in my opinion? Nope. What do you I mean, what is your move on the airline than what do you do personally flavors class, and then you don't have to worry about that. I have to get up immediately are no one can get up on circumvented the problems of the normal working class. There's no trash of there, and I, it doesn't fucking matter. Dammit. I didn't. I never thought about that trash. Not in pray. I was never in a position to be able to fly first class until like two years ago, so I never got up until you know the people in front of me were in the aisle. That's the move. Yeah, just to be cool. I would you stand there in like scrunchy neck and looks dumbest. Fuck. I can't even scrunch my neck. I'm bent over like The Hunchback them. It's it's not a good look for me. Was other thing we talked about flights out, fuck do the other day. I was on a flight where there was a first class first class most flights, but it was one where they do the thing where they closed the curtain between you and the in the first class people that feels like it shouldn't exist anymore..
"michelin" Discussed on The Moth
"On your said it best when you make a holiday sauce and you're over the stove and you're, you're making your your liaison and you make it right, you're going back in time. You're making the same sauce that all these fringe cooks has made all these folks have done the same thing and you share this share this moment if you do it. Right. It's a beautiful thing. I didn't understand it till very recently. So the Michelin guide meant everything. And if any chef tells you they don't care about the Michelin guide their full of shit because they either have a stance against it or stands for it and as a as a cook, I didn't expect to ever get a Michelin star and they go on the great on a three star system. Even if you're included in the guide, it's an honor. One star is is is awesome. It's great. And it's category. Two star means it's worth a detour. Three star means you're at the pinnacle. You are the top and it's worth a special occasion and three star basically means if you're going to eat there, you're going to expect the best meal of your life. So to star, you're sort of in between good and amazing. So. We were dealing with the burden of sort of being the custodian of two Michelin star restaurant at MoMA co, something that we didn't really ever contemplate or thing about. We sorta dreaded the fact that we had to carry it. It was an honor, but. A very influential chef called me and said, this is the highest honor chef could receive, and I didn't want this honor and it was terrible feeling, but knowing the history of the guide, knowing the history of the culinary profession at something that I had to carry and not just myself everyone who co. So this day it was winter in two thousand nine Gianluca. Luke comes in with a dining companion and nobody wants to sit in front of him or cook in front of him. Momofuku co is very, it's like a diner, but we're not serving short order fries and pancakes, and burgers. I don't even know how to describe the food we do. We just try to make something the lists simple, but seemingly complex. And that day I was working canape station and they sat in front of me and he's a very pleasant guy. Very nice. And. I just I never get that nervous ever. But I just lost all composure. I became extraordinarily paranoid about the food I became. I lost the ability to think straight, and maybe that actually happened. I don't know because I sort of black that whole moment out, but you know, we start serving him a barrage of canapes of of crude, o of of of a blackmail black pepper and biscuit a fluke, and buttermilk Santa Barbara Uni. And then he drops question and he he, he was trying to talk to me throughout the meal, and I was if you've been to co, we're not the most loquacious bunch because we're trying to focus on the food not talk to their guests and it's not because we're mean or or not, it's we're going. We were more concerned about getting the food, right? And I was trying to talk to this guy and he and he gave me this questioning and he said, well, David, this is the first restaurant I've ever worded two Michelin stars too. And I've that I've never eaten that. So immediately I. Like like, I didn't need to eat here because I trust my inspectors. The Michelin guide is notoriously famous for their inspectors that go anonymous and the go multiple times, and you have no idea when they come in..
"michelin" Discussed on TechStuff
"In as a member of parliament the country said well i guess we can't really keep you banished you represent the peoples to come on back and eighteen seventy one frederick and michelin transformed knock you ab into nacchio limited creating a share company and as the name implies this is a company in which investors purchase shares or a percentage of the ownership of the company essentially nacchio's becoming a publicly traded company though in those early days it wasn't on a public stock exchange michelin purchased and estate called you manner which included property along the nacchio rapids and all of those assets became part of nacchio limited so while michelin made the purchases he ended up incorporating that as part of the company and they started having their headquarters in this manor house and the waterfalls that were adjacent to the manor house were considered part of their property they actually owned the waterfall in eighteen eighty five the company built the first sulphite pulp mill in vin lend this took a different approach than the mechanical mills that had used physical force to break down the wood into pulp now there was a chemical process in the mix so let me explain that i you need sulfurous acid not sulfuric but sulfurous the mill could produce this by taking sulfur and burning it with just the right amount of oxygen which would create sulfur dioxide they would then use water to absorb the sulfur dioxide which creates sulfurous acid then you add in some carbonates or hydroxides as counter ions and you pour this pulping liquid into a double boiler now double boiler is device in what you have one container located inside a second container and around that that first container the inner one you have water so you got second container you've got water than you have an the first container insight all of that.
"michelin" Discussed on WLOB
"Hi this is kevin crocker host of alabi talking main heard every saturday from three to five pm you are invited to join the team as we discuss all topics affecting our society at the state local and federal levels so please email the program with your comments opinions and questions through our station website and we'll discuss them on news talk wwl abi thirteen ten am and w l v radio dot com i hope to hear from all of us soon you can't enjoy your outdoor living spaces when your home has unsightly green and black stains anita cleaning why scrub when you can spray and forget spray and forget the revolutionary no rinse exterior cleaner elimidate stains from old mildew algae moss and like it spray and forget brilliantly cleans roofs siding fencing walkways driveways outdoor furniture and more without pressure washing brushing rinsing make your home and your outdoor living space is brilliant again with spray and forget look for the yellow label weather hits the right white to make all the difference that's when the michelin man is on your side helping you see veteran drive safer with new michelin premium wiper blades designed with exclusive smart flex technology friendless beam designed michelin blades flex to the curve of your windshield giving you unparalleled streak free long lasting all season performance so when the going gets tough ready with michelin premium wafer plants it's a difference you can see available at walmart and other fine retailers heart disease causes over six hundred thousand deaths in the united states each year the most common form of heart disease is coronary artery disease a major cause of heart attack high blood pressure high cholesterol smoking diabetes obesity and lack of exercise increase your risk calcium scoring with cardiac ct can identify plaque buildup in the coronary arteries before symptoms appear ask your doctor if cardiac screening is right for you for more information visit radiology info dot org greater portland's new fm one hundred point five.
"michelin" Discussed on The Tony Kornheiser Show
"No i wonder if he sort of although i mean curt flood in some ways has a little very gung or to history was widely import yeah i mean if you have your you're not suggesting con cabinet could be forgotten to his home sort of overshadowed in the law i missed the opportunity to be out front on this thing i think he missed that and now he has to depend on the goodwill of others which is hard to do i'll counterpoint and i quote the nfl is decided that will not force players to stand up for the nash playing over national anthem total disrespect for our great country donald john trump and okay well that's you know that that's them what else michelin guide is out with his rankings for restaurants indecent yes in janitor colmey chatter and i hear a chatter hose was not even one style so but we didn't even get have you ever the ones that be just beat out xiaomi where i've eaten jot holt lay travel they did not yet know comey in mecca were wooded once joining the rank and the restaurant guys upset the receipt you didn't get one anomaly sits didn't get irate yeah yes yes and there's still love seats him of either lewis is a final toll with to stall still no threestar restaurants in town and 3s apple princess got to again you're pineapple poet rose in any law and not get to that got one mini bar get minibus those two seats were very upset about all sorts of foreign base restaurants foreign food based.
"michelin" Discussed on Six Pixels of Separation - Marketing and Communications Insights - By Mitch Joel at Mirum
"We have so much so such a variety of information about people and their behavior that we could sit down and say well it's logical that if this guy does this and does this and searches for that and then surges fattening clicks on this isn't it logical that it's more likely that he's going to buy a car and and we can have those conversations all day long what machine learning allows for is we don't have to have that conversation anymore we say here the last twenty thousand people who bought a car go look at their behavior and find out what it has in common so we can recognize the guy who's just about to buy a car but his that artificial intelligence are does that go back to what we were saying before it's just more sophisticated data and how the and data and an analytical algorithms it is at home michelin intelligence it becomes artificial intelligence in the next step which is the actual execution of campaign against that so the machine says people with this behavior or more likely to respond to an offer let's send out this offer to that cut those lookalikes and see what the responses and if there end based on that response that's fresh input that it says oh well now i see the world is different than i thought it was and it's iterating and so now we look at direct mail again because you and i are older than the hills.
"michelin" Discussed on The Food Chain
"But of course you train our inspectors and we hire the inspectors in the countries to be sure that inspectors are able to appreciate different cooking than the european or french one what do you think about chefs who give their stars back if you are in the guy to you on the guides and we are not going to stop printing restaurants of course chef is free to talent to say that he doesn't want the style but the guys is done for customers it's not done for chefs i think some chefs will have said that one of the criteria for keeping michelin star is your consistency and the idea that you have regular output of quality food consistently throughout a year so maybe a lot of chefs feel like they can't keep up with the pressure of producing quality food at a consistent level as much as maintaining a michelin star but you know if he's the guy because the amount we do the same i mean though if you august the man you're going to restaurants on your yawn of satisfied do we not go gain so i sings at pressure probably but when you you want to be good when you want to deliver quality to show we are not giving or retiring stars without sinking and we would visiting twice threetime fourtimes it's a trough what does it feel like to take away a star heavy spoken to inspectors who say oh i i i just ate at this restaurant last night and i'm sorry to say i i'm going to have to take their star way what what what conversations do you have with your inspectors about those decisions no into the it's not like that that did that it's walking in fact it's not acquistion of like all id they have quite areas and the checked acquired areas and so if they have doubt because one of the criteria is is not that the right level they always return and in fact.
"michelin" Discussed on The Food Chain
"Which you have to wonder whether they did not at the in direct or indirect behest over the karine tourist board he wanted to see at least one korean threestar and this is you have that kind of pressure building up lots of potential conflict of interest he starts to cast doubt on the validity of the michelin star system i put andy harris thoughts declared closed l member of the michelin executive group who heads the guide section the credibility of the missing guide end the fundamentals of the business now there is the independence the guy is worded globally and consider that the reference because we are independent and because of our methodology which is transparent inspectors celery bayerische they go and visit restaurant anonymously it's not because we partner with other brands all res tourism board especially in eu countries are new cds where we want to develop the guy that we are not anymore independent the partnership is the branding the awareness all contracts entered into with private and public partners deeply that the can in no way interfere wisdom michelin guide's editorial policy there is some criticism that as you expand your brand into countries in asia there is a sense that the standard of michelin star or what a michelin star means starts to lose its consistency and a threestar restaurant in korea or threestar restaurant hong kong might not have the same standard as a threestar restaurant in france for example does syms thumb dont'a is also busy of all business but an eu focus the mouth don't trust anymore what we select download going to continue to trust the guide we have exactly the same methodology.
"michelin" Discussed on The Food Chain
"The lost few guards particularly in asia which the mission of producers new god's have been done association with tourist boards now the point is if your spending millions of dollars to have michelin gratiot city with a guide there was going to be any paying relationship there's going to be an expectation of some deliverable the end of it so if for example is to turn up to the thai guide to bangkok and conclude that there are no decent restaurants in in bangkok it'd probably unlikely then obviously the title it was not best pleased so you could imagine that there will be significant pressure on the inspectors who go through the bangkok guide to come out with a least one threestar restaurant and suryadi's number of stars that kind of conflict of interest is similarly 'visible fee look at the new scientist sole amendment to the two threestar michelin restaurant that we've given status in seoul and i wouldn't give either losing was not they somewhat on the sangatte agrees the eyewitness essence of weather ingredient quality and the presentation which i look up on technical execution that's for sure and on the sort of vision of a chef i just couldn't get these meals to even close to one style meals now i went to a frenchman and restaurant which is a p again yeah which is part of a of a broader group and i thought the meal there was exactly on spa home as a twostar restaurant said he's not the physically impossible to have a chase the restaurant and sold it isn't but the two restaurants as they chose to elevate were local restaurants.
"michelin" Discussed on The Food Chain
"And also the but set the reviews they gave and not serve at that it for many of the restaurants in has that have benefited from missions common dacians singapore's tourism ford says anecdotes late there has been a rise in the number cheers coming to the country because it's being seen as a culinary destination with travel agents from hong kong and taiwan now packaging mission and towards judy to mob boss it insists its support for the michelin food guide it's focused on marketing and publicity and while it unable to share details of the funding mechanics than business confidentiality reasons the tourism board stresses it has no influence over the selection of michelin representatives nor the dining establishments they visit as michelin is an independent feared guide a reputation that michelin fee it's a defense you're listening to the food chain on the bbc world service with me kent depend to this week we take a closer look at the michelin guide the annual publication seen by some as the final word in fine dining but the guide is a business and faces pressure to grow and compete in a global market so does global expansion bring with it local challenges.
"michelin" Discussed on The Food Chain
"But establishing a michelin stand in global food bronze is no easy feat after the most difficult part is when you should stop is to keep the consistency michael michael ladies is the executive chef of joe revision restaurant the only three michelinstarred restaurant in singapore under the litigate my whole life commission on stars because is very important when you wake up in the morning of this or in the stomach to ask questions for yourself everyday man would make my customer happy yes so you tried to get devalue solution and styles it all by awarding it onestar to hook not although i think he's a good business for the launch of the local has to be recognize perhaps not surprising when restaurants generally say a thirty to forty percent boost in business after winning at style but not everyone agrees with michelin's commendation salamone is nothing rain and updating i've come to my comes through trip locke's bay it's an open as straight through market near singapore's financial district tourist often come here because they serve local favorites like chile crab chicken satay and peking duck i've come to meet the man who own sister marcus food russia entrepreneur ntv host caves teacher his critical of the way the michelin guide awards at stalls and its relationship with singapore's tourism board guide was dug purely photos of the sponsored by the door resumed but the backlash came fall true food inspectors the singapore ants three because it's all will will wing disagreement with the ratings rankings.
"michelin" Discussed on The Food Chain
"National russian awards and the times top one hundred or all these kind of of the guards are i think me michelin has the highest can accuse us to a in the history of michigan is really important and that's what kind of gives is prestige tom campbell gold go and get all the tire your money combine there is an old saying in the business world innovate or die but once you are michelin star has gotten the attention of hungry foodies from around the world how do you innovate while keeping the customers happy in twenty twelve australian chef sky gin gal referred to her michelin star as quote a curse adding if i ever have another restaurant i pray that we don't get a star in 2014 belgian chef frederic dula said he did not want his michelin star because quote i want to be free in my kitchen according to gary pisano professor of business administration at harvard business school gaining a star doesn't mean losing innovation there's a tremendous investment they have to make because it affect everything from from staffing to ceding to ambiance and then the problem in some sense it's probably a great day in a chefs life when they get their first mission star and i wonder how long that period of elation lasse before they start thinking about the next star it's a bit of a treadmill it iran because we know that when restaurants lose their star there some estimates that they can lose 50 percent of the revenue.