35 Burst results for "Michelin"
Stuff You Should Know
A highlight from Selects: Rainbows: Delighting humanity since forever
"Hey everybody, want to talk to you quickly about our old friends from Squarespace. Specifically, you want to talk about Fluid Engine, a next generation website design system from Squarespace. It's never been easier for anyone to unlock unbreakable creativity than with Fluid Engine. You start with the best in class website template and then you can customize every design detail with reimagined drag and drop technology for desktop or mobile. Stretch your imagination online with Fluid Engine. Just go to squarespace .com slash stuff for a free trial and when you're ready to launch, use our offer code stuff to save 10 % off your first purchase of a website or domain. Hey there everybody, here's some bonus stuff you should know. This time it's about traveling to Orlando for business. Orlando has tons of places to host your conferences and meetings. Dr. Michael Edwards, CEO of Ocean Insight said it best, Orlando is as much a business capital as an entertainment one. And when the day is done, you can kick off each evening at one of 46 Michelin rated restaurants. What's not to love? So check out Orlando, where the possibilities for business travel are unbelievably real. Learn more at orlandoforbusiness .com Hi everybody, not a double rainbow coming your way, just a single rainbow. In this Selects episode from February 3, 2015, the year of our Lord, this one is rainbows colon, delighting humanity since forever. If I'm not mistaken, that was a Josh Clark title and I love it. Good job, my friend. Check it out. We explain all about how rainbows work and now you can know too, enjoy.
WTOP
"michelin" Discussed on WTOP
"Well this year four michelin chefs have joined the roster including jose andreas and patrick o 'connell from the inner little washington he's gonna be serving like truffle popcorn um there's also really fun great local restaurants participating um like rumming rooster and king street oyster bar and there's a lot of fun activations like tequila tastings and tents wine this is until august 6th you have plenty of time to try it absolutely so plenty of time and maybe when the weather is a little cooler as well i heard you say the the uh in at little washington and i've always thought as long as i've that's a place you go out to they don't necessarily come to you are they are they doing a lot of that now where they're kind of like going out more into the community yeah well you know i think the tennis open is a you know it's it's a big chance for the chefs and tennis players to mingle so i think the chef petro connell's coming in especially for that so moving to the wharf in dc uh what is uh the heist summer series so do you the uh dj dance party that took over the kennedy center rooftop it's the same company they are taking over the pier here in the wharf uh for a series of sunday fun day dance parties during the day um the next one's sunday there's one in august 6th and it's kind of you know it's music dancing uh kind of channels some santropé vibes water and fun cocktails no that sounds great and perfect again in the sort of a in a vibe with the weather uh we want to next talk about uh you know we all want to go out and have a good time but we also wanted to be somewhat affordable and we certainly don't want to pay added fees what are local diners maybe dealing with in dc with extra fees yeah there's a lot of frustration especially i think starting in july um initiative 82 which uh dc voters passed last year is really hitting um started in may um and the basically the tip minimum wage went from 535 dollars an hour for your tipped employees like servers and bartenders to eight dollars in july which is about a 50 jump um and a lot of restaurants are in are interested these in fees to help them cover costs in the meantime i see so um so it's it's an issue that you can can look at it a number of different ways i mean certainly we want our servers everybody working in the restaurants to to be paid fairly yes absolutely i think it's you know right now it's just a big shift in the way tipped workers get paid um you have you know there's arguments on both sides pro um and you know against i think you certain know peeps certain servers the restaurants feel like they you know they want the whole system they want to be tipped you know three much times as as they would making minimum wage but there's also you know people who make below that so that was you know it's a very complicated issue that's anda spiegel of axios dc helping plan your weekend with wtop's dimitri seven quick look at the top stories we're following for you on wtop this morning second -degree murder charges locally for a dc man this week accused of a deadly hit -and -run outside the white house recently and more fallout from former president donald j trump over new charges in the maralago documents case will update you on these developing stories in just minutes you are listening to 103 .5 fm and wtop .com the friday morning july 28th glad you're with us 448 in the morning on wtlp traffic and weather on the gates ian hofford's with us the in wtlp traffic center we're on the capitol beltway complaint free at least for the moment enjoy it while it lasts no delays maryland or virginia inner
WGN Radio
"michelin" Discussed on WGN Radio
"To Michelin premium wipers today at Walmart, Amazon, and other fine retailers. The Chicago casino is going to have a new look. What it means for river north, architecture critic Lee bay at 8 49. It all starts this morning at 6. I'm bob sirat, your congenial host. Let's get to the best of speed jokes, shall we? And then we'll talk to our friend Chris Cuomo from news nation. Thanks for sending in jokes, by the way. You send him in all week long, and on Fridays we like to play back the best of. I do want to mention one note we got about speed jokes here and it was from one of our listeners who said, hey, John Williams, well, I have been fortunate to have a number of jokes read on the air. I have not been awarded the coveted speed jokes coffee mug, and that's okay, as I find my work as a successful child psychologist, immensely rewarding, and I feel that others who submit them are far more deserving. In fact, I could not in good conscience, except such a mug while I recognize the contribution speed jokes make to the psychological well-being of your audience, please give no thought to bestowing me such an honor, though it would no doubt help my standing within my family, I can not and will not allow it. Keep up the good work. You may contact me at the above email address should you require my mailing address. There is usually someone here during the day to accept packages. Signed doctor needy from oakbrook. Joker the week number one. Hey, Dave, well, I was on
TED Talks Daily
"michelin" Discussed on TED Talks Daily
"Space barbecue. So a lot of cultures all over the world consider grilled protein Emile centerpiece. Unfortunately, opened fire is frowned upon in space. So we're going to use lasers, right? So we're going to take a piece of chicken, for example. And we're going to rehydrate it with a carbohydrate solution. And then from there, we're going to design a grill pattern on top of the chicken using lasers. And so the heat carbohydrate and protein combination creates the signature caramelization that makes barbecue meat taste and smells so delicious. With a space growing air lab, we can imagine all the combinations of flavors, textures, colors, and rituals even that can come out of this. What if Michelin starred chef had access to this kind of system and create their own space born dishes? Like think ASTRO bisque floating space juice Caviar or space whisky. What is traditionally called a galley or prep station is now something that looks and feels a lot more like a farm to table kitchen, but in space. What we want to do really is to take all of that space innovation and bring it back to other places in space. We're going to go to the moon. We're going to go to Mars. And what we really want to do at the end is make space more human. We want to apply this to all life support systems up there. So that's and bringing all of that technology back to earth is nothing new, by the way. We've been using a lot of the technologies every day that were invented in space. For example, solar cells, prosthetics, water filtration system, GPS, wireless communication device, even the lens on your camera phone. So when you think about taking all of that technology that we're developing in space, what we want to do really is create a regenerative ways to replace non regenerative agricultural methods that demand too much resources on earth. Every day, there's a lot of space innovation that's happening space that's here to benefit us on earth. So one day, not so far in the future. Maybe the way we create food in space will help us open the door to become a sustainable interplanetary species. Thank you. PRX.
Bloomberg Radio New York
"michelin" Discussed on Bloomberg Radio New York
"Bloomberg radio. He's an author, a television host, a philanthropist, a James beard award and Michelin star decorated chef that again just earned a four star rating from The New York Times. Maddie, yes, he is in a class all his own. He really is. And of course, we are talking about Eric ripert, executive chef and co owner of le bernardin, now celebrating its 50th anniversary. The restaurant is one of the rare New York City spots to be awarded the maximum three Michelin stars for excellence in cuisine. I was very lucky to go there one time. I think it deserves a million trillion stars. It's the best. He joined us with a playbook for catering to influential food critics and a pulse check on the fine dining business. The big difference in between last year and this year is that more people are going out, but spending is a bit less than 2022. The spending is at least spending is less in the wine consumption or in the cocktails. People have the tendency to be saving a bit more there. For the one consumption for sure we see a huge difference. And when I talk to my friends in the industry, they observe exactly the same phenomenon. So I wonder to how much Eric is because of still the inflationary and price pressures. How that is playing into kind of your dynamic. So we have seen a lot of inflation in 2022. It's difficult to really quantify the effect, but we had to raise our prices by 20% in the period of time of 18 months. And right now, depending on the weather and depending of many components, the price of many products and produce varies. How have labor costs changed for you? So it was very difficult to reopen the restaurants because a lot of people that were working in our industry went back to other states that were open to business like Florida, for instance, or young students that are usually learning in a kitchen or fine dining restaurants went back to their families and they came back to New York. So when we reopened the restaurant, management was here and we were short in staff, but we reopened as you remember at 25% capacity in New York City and then it increased to 50% and then we closed again and then we reopened finally at 100%. Today, from 7 people in a kitchen that we had, we have 60 cooks, we should be about 75 cups. And we are a little bit short. The salaries are in general much better than what they were pre COVID because again, it's a shortage of labor, labor in the kitchen, and in the dining room as well. And therefore, it has a huge impact on the budget of the restaurants. And some of the inflation is passed to the consumer and some of it is absorbed by the owner of restaurant. Let me read you something. A great restaurant can be a sort of cultural preserve of a place where rare skills are passed on from one pair of hands to the next. Even formal restaurant service is built on careful study of human behavior if it's done right. A restaurant like liberda is run by people who know things that others haven't learned yet. This is part of what ran through my head, too, when I tasted those scallops and their cream sauce and thought they kept it alive. Now, this is of course a New York Times review that gave la bernardin four stars again and I believe it's the 5th consecutive time that they have gotten this with us, of course, as you know, is Eric ripert, executive chef co owner of la bernardin with us on the phone here. We're actually via Zoom in New York City. Eric, to hear that, and to get this distinction again. How does it feel? Well, it feels good because The New York Times is an institution and a bit wealth is a tough food critic. To have first started since the opening of laguna den, which is since 1996, its exceptional, we are the only restaurant in New York to have a record and we celebrate it for a few days. The review and now we are back to work and trying to create an amazing experience for the clients that come to the banner and we are living the passion. We are living the dream. I'm glad to hear that you celebrated at least a little bit though. You deserve that in much more. I have to wonder, there's been a lot of bad press lately for these incredible restaurants, right? It feels like, I don't know if you've seen the movie the menu, there's TV shows about being a Michelin chef and just how challenging it is. What do you think maybe is getting misunderstood about what hard work you do and the challenge and beauty of these Michelin star restaurants? Well, the fine dining restaurants are meant to create exceptional experiences for the clients. And people who work in those restaurants are very passionate and love the hospitality industry. Of course, in the kitchen, it's about craftsmanship, artistry, in dining room is about loving to interact with clients. And we have a team of sommelier that have a lot of expertise with the wines and they have passion for discovering and testing with wines and sharing their passion for the clients. So this is what fine dining restaurants are meant for. Now it's some response that have good practices like Leonardo where every employee is paid with fair prices per salaries where we pay also the over time and we have benefits for our employees and where we treat all the employees with tremendous respect and you have some other restaurants that are getting a bit of bad press lately because they don't have the same standards as le bernardin. Yeah, it speaks to culture, right? We talk about it. It's got to be from the bottom up, the top down. I want to ask you something. How does this process work? In other words, do you know when Pete wells is going to come in? Does he walk in and are you all surprised? Walk us through. We've also seen it in movies. When the critic comes into a restaurant, how does it actually work? So beat wells is pretty well recognized in New York because it's the food critic of The New York Times for many, many years. I think it's there for 12 or 14 years. But you never know when it's going to show up, but what it does is send some Friends first. And they have a fake name. And you see them where wherever you decide to sit is Friends, usually they're not necessarily the most well dressed people in the dining room, and they're not necessarily well known by the team. So sometimes they end up in the back of the restaurant and not in the front, but then it shows up, and then they choose at the very last minute, whatever they want to experience from the menu and they have interaction with the staff and with the sommeliers again for the wines. So when pit whales arrive and is with his friends and decide to eat many dishes, it's basically too late because if your fish is not fresh or salt are not good, it's nothing you can do. It's too late. You can't redo everything. Do you, Carol mentioned some of these movies and one of them they say that the critic comes and drops a fork on the ground to see how the staff reacts and that's a tell that it's a critic and the restaurant. Is any of that true? I have seen that with few critics, yes. Yes, sometimes they drop the napkin on purpose or for something like that or they make a mistake and sometimes like those are the, for instance, pit wells wanted to have the desserts. And when we were about to serve the desserts, they decided to have cheese at the same time. So we had to coordinate bringing the chis cart, cutting the cheese and serving it at the same time as the desserts that we are coming from the pastry. So that's the way they do to basically test the quality of the service. That was Eric ripert, executive chef and co owner of la bernadette. Still to gamma Bloomberg businessweek, headed out to
Bloomberg Radio New York
"michelin" Discussed on Bloomberg Radio New York
"Stenbeck from Bloomberg radio. He's an author, a television host, a philanthropist, a James beard award and Michelin star decorated chef that again just earned a four star rating from The New York Times. Maddie, yes, he is in a class all his own. He really is, and of course, we are talking about Eric ripert, executive chef and co owner of le bernardin, now celebrating its 50th anniversary. The restaurant is one of the rare New York City spots to be awarded the maximum three Michelin stars for excellence in cuisine. I was very lucky to go there one time. I think it deserves a million trillion stars. It's the best. He joined us with a playbook for catering to influential food critics and a pulse check on the fine dining business. The big difference in between last year and this year is that more people are going out, but spending is a bit less than 2022. The spending is at least spending is less in the wine consumption or in the cocktails. People have the tendency to be saving a bit more there. For the one consumption for sure we see a huge difference. And when I talk to my friends in the industry, they observe exactly the same phenomenon. So I wonder to how much Eric is because of still the inflationary and price pressures. How that is playing into kind of your dynamic. So we have seen a lot of inflation in 2022. It's difficult to really quantify the effect. But we had to raise our prices by 20% in the period of time of 18 months. And right now, depending on the weather and depending of many components, the price of many products and produce varies. How have labor costs changed for you? So it was very difficult to reopen the restaurants because a lot of people that were working in our industry went back to other states that were open to business like Florida, for instance, or young students that are usually learning in a kitchen or fine dining restaurants went back to their families and they came back to New York. So when we reopened the restaurant, management was here and we were short in staff, but we reopened as you remember our 25% capacity in New York City and then it increased to 50% and then we closed again and then we reopened finally at 100%. Today, from 7 people in the kitchen that we had, we have 60 cooks, we should be about 75 groups. And we are a little bit short. The salaries are in general much better than what they were pre COVID because again, it's a shortage of labor, labor in the kitchen, and in the dining room as well. And therefore, it has a huge impact on the budget of the restaurant and some of the inflation is passed to the consumer and some of it is absorbed by the owner of restaurant. Let me read you something. A great restaurant can be a sort of cultural preserve of a place where rare skills are passed on from one pair of hands to the next. Even formal restaurant service is built on careful study of human behavior if it's done right. A restaurant like liberda is run by people who know things that others haven't learned yet. This is part of what ran through my head, too, when I tasted those scallops and their cream sauce and thought they kept it alive. Now, this is of course a New York Times review that gave la bernardin four stars again and I believe it's the 5th consecutive time that they have gotten this with us, of course, as you know, is Eric ripert, executive chef co owner of la bernardin with us on the phone here. We're actually via Zoom in New York City. Eric, to hear that, and to get this distinction again. How does it feel? Well, it feels good because The New York Times is an institution and a bit wealth is a tough food critic. To have first half since the opening of Logan Ardern, which is since 1996, its exceptional, we are the only restaurant in New York to have a record and we celebrate it for a few days. The review and now we are back to work and trying to create an amazing experience for the clients that come to the banner and we are living the passion. We are living the dream. I'm glad to hear that you celebrated at least a little bit though. You deserve that in much more. I have to wonder, there's been a lot of bad press lately for these incredible restaurants, right? It feels like, I don't know if you've seen the movie the menu, there's TV shows about being a Michelin chef and just how challenging it is. What do you think maybe is getting misunderstood about what hard work you do and the challenge and beauty of these Michelin star restaurants? Well, the fine dining restaurants are meant to create exceptional experiences for the clients. And people who work in those restaurants are very passionate and love the hospitality industry. Of course, in the kitchen, it's about craftsmanship. Artistry in the dining room is about loving to interact with clients. And we have a team of Somali that have a lot of expertise with the wines and they have passion for discovering and testing with wines and sharing their passion for the clients. So this is what fine dining restaurants are meant for. Now it's some response that have good practices like Leonardo where every employee is paid with fair prices per salaries where we pay also the over time and we have benefits for our employees and where we treat all the employees with tremendous respect and you have some other restaurants that are getting a bit of bad press lately because they don't have the same standards as we are done. Yeah, it speaks to culture, right? We talk about it. It's got to be from the bottom up, the top down. I want to ask you something. How does this process work? In other words, do you know when Pete wells is going to come in? Does he walk in and are you all surprised? Walk us through. We've also seen it in movies. When the critic comes into a restaurant, how does it actually work? So beat wells is pretty well recognized in New York because it's the food critic of The New York Times for many, many years. I think it's there for 12 or 14 years. But you never know when it's going to show up, but what it does is sense from Friends first. And they have a fake name. And you sit them wherever you decide to sit is Friends, usually they're not necessarily the most well dressed people in a dining room, and they're not necessarily well known by the team. So sometimes they end up in the back of the restaurant and not in the front. But then it shows up, and then they choose at the very last minute, whatever they want to experience from the menu and they have interaction with the staff and with the sommeliers again for the wines. So when pit whales arrive and is with his friends and decide to eat many dishes, it's basically too late because if your fish is not fresh, your sauce are not good, it's nothing you can do. It's too late. You can't really everything. Do you, Carol mentioned some of these movies and one of them they say that the critic comes and drops a fork on the ground to see how the staff reacts and that's a tell that it's a critic and the restaurant. Is any of that true? I have seen that with few critics, yes. Yes, sometimes they drop the napkin on purpose or for something like that or they make a mistake and sometimes like those are they, for instance, pit wells wanted to have the desserts. And when we were about to serve the desserts, they decided to have cheese at the same time. So we had to coordinate bringing the chis cart, cutting the cheese and serving it at the same time as the desserts that we are coming from the pastry. So that's the way they do to basically test the quality of the service. That was Eric ripert, executive chef and co owner of la bernadette. Still the gum on Bloomberg businessweek, headed out to buy a sports car, leave your
Revision Path
"michelin" Discussed on Revision Path
"We can collaborate, but I like to be able to get my best, I'm able to execute the way I really want to execute and execute my best way because sometimes when I'm alone. So I mean, I don't mind working remote. I actually love it. What's a typical day look like for you? I juggle a few things, man. It depends on the workload sometimes, man. A lot of times when I was working like heavy, you know, working heavy on Michelin when we had a lot of deliverables for the brand, it would be coming up with all these different creative pillars of ways to how to brand incorporates into travel or how they incorporate food, how they incorporated in their heritage, you know, coming up with creative ways to display this stuff right here, getting things ready for a client meeting. So a lot of times, basically, the day starts, we get briefed on what student, what everyone's working on. And that's pretty much it. Thankfully for me, you know, and I'm just saying, well, I'm in a space where I can just do what I need to do and no one really bothers me. I guess because they know that's how I operate best. So that's pretty much my work day. As far as doing side projects or painting, well, the painting's more so like ascent things, you know, I take breaks in between that sometimes I might work on little side project here, work like do a little brush strokes on a painting for me, but 15 minutes come back to a couple hours later. My day is basically just me being creative. I'm thankful to say that. I enjoy what I do. And I have fun doing what I do. And it's how I envision my life, no stress, you know? I'm not, I'm not working in the cold. I've been there before.
Bloomberg Radio New York
"michelin" Discussed on Bloomberg Radio New York
"Bloomberg pursuits look at luxury in the world of Michelin star rankings change comes slowly, but when it comes its monumental carbone Maria and Peter Luger are three restaurants that have defined New York's power dining scene over the past several decades. But this year at a ceremony in Hudson yards announcing the August travel guides new list on October 6th, all three lost their stars. At the top of the list, the 5 three star restaurants where the food is exceptional and worth a special journey, remain locked in place as they've been since 2018, although 11 Madison park and its $365 vegan tasting menu have lately received some negative reviews the restaurant retained its top ranking. So did midtown mainstays le bernardin, masa, per se, and chef's table at Brooklyn fair, dining rooms that seemed faded to hold on to their stars like generals from long ago battles. Newcomers, el Coro, and saga were awarded two stars. Wendy Gillette Bloomberg radio. Wake up and text text and eat. Text and catch the bus. Text and miss your stop. Text and be late to work. Sorry. Text and work. Text and pretend to work. Text and X surprised when someone calls you out for not working. Who me? Text and meet up with a friend you haven't seen in forever. Hi. Oh, hey. Text and complain that they're on their phone the whole time. Text and listen to them complain that you're on your phone the whole time. Uh. Text and whatever. But when you get
Dateable Podcast
"michelin" Discussed on Dateable Podcast
"Out at a Michelin star restaurant, yet you have frozen pizza at home. So they both will make you full and if you always fall back to the frozen pizza, it makes you delay the need to go to a Michelin star restaurant because you're a fault, right? I don't need to get after that. But you would prefer to be at the Michelin star restaurant. The cold pizza is never going to give you the same experience. It'll just gratify you in that moment because then you won't be hungry. Also, I feel like the more frozen pizzas you eat, the less desire the Michelin star restaurant is because you're like, this is easy. I can stay at home. Just pop it in the microwave or in the oven. I don't need to get dressed up. I don't need to go out, makes you more complacent in your journey to love. I think it distracts you also. I know there were times everyone has different opinions of this, but we've heard this from a few people to have taking a very intentional dating sabbatical, which means really not having all these fake relationships. And I'm going to call them fake relationships because I think they are. They're a relationship. I don't want to say they're not a relationship, but it's not this long-term partnership pending that's what you truly desire. And I think the more we have these going on, it gives us less time to reflect on what is it that we really want. And it also you kind of alluded to this too. It makes behavior normalized. I think for a while, I was like, oh yeah, it's totally normal that this guy will never text me, but he'll hit me up at 2 a.m. after the bars. That's not normal, but the more we engage in that, the more we feel, oh yeah, that is the bare minimum I accept from someone. We don't hold people to the standards and accountability that a full fledged integrated relationship needs to survive. It's a good point because that's when you get taken advantage of. And then you start making excuses for why you're taking advantage of. Because we're not committed because we're not in a relationship so they can treat me like shit. Again, going back to Friends with benefits, where are the flocking benefits here? It's like get a vibrator, you know? Having a hard time because the sex on someone's terms is not like you two are making plans to have sex next Saturday. It's no, it's one of you's horny and then you text the other person. That's not a benefit. That's using abuse.
Daily Tech News Show
"michelin" Discussed on Daily Tech News Show
"Twenty twenty four the tires are called michelin update which stands for unique puncture-proof tire systems. They are see-through since a series of glass. Fiber enforce plastic vein support the tread. There's nowhere unlike a of previous Airless tires michelin. Gm are working on government approval. So this thing not actually come. The market airless tires an anthem. Cover all that often on but really reminds me a batteries where you're like. Oh this is. This is the battery tech. That's going to improve things and and it's gonna come to market in the next five years. It's always five years out. We're going to have this battery tech and never ever arrived. We're stuck with lithium ion batteries. Forever twenty twenty. Four is a little closer. It's only three years out. It's i wish they'd said by two thousand twenty four instead of as early as twenty twenty four because that makes me think that they're hedging their bets a little about making this practical. But i do take that. This was shown off in munich at the show earlier in september so people actually got to drive it around and most said i felt like they were handled like a regular tire. I was just driving around. That was the big question for me. They feel and act like regular tires. The second question is how much more do these cost. know will they last longer. I don't imagine it. Gm gm did the goodyear michigan. We're to make tires it just last forever They wanna know that. You're getting new tires. Every three to five years depending on how many miles you drive. Are you going to get roughly the same. Mileage was this Those are the kind of questions that i'm looking at. After i know that they handle the same they drive the same. I don't hear a ton of street noise you know coming through the car. Those are the kind of things you know that. I care about their tires. You know they've been doing this for hundreds of years so you know y y changed now if they're better if they're more eco friendly if they cause less accidents. I'm all for it. But i don't want them to. Just be another way to suck money out people. Well the the hedge against that competition which tire makers i think you might have enough competition and other sources of revenue if the company is only source of revenue the tires than. You're right the pressure is going to be too like Don't do that will lose all revenue but michelin makes a lot of other stuff. It's a huge company And so as long as it can can bring you along. It'll want to win..
NewsRadio KFBK
"michelin" Discussed on NewsRadio KFBK
"Sacramento. There is word this morning There could be a pork shortage in California kfbk is Aubrey Aquino has more now. On why our pork supply could be cut in half starting January. 1st 2022, most of the nation's pork supply will become illegal to sell in California, a direct result of Proposition 12 passed in 2018. Rachel Michelin, president of the California Retailers Association, believes this will cut the state's pork supply in half the up and down the state of California, especially in our our ethnic communities. They're really going to feel it, they're going to feel the lack of being able to get the product. And the cost that it's going to be increase if they are able to get the product. Michelin says 99.8% of the port consumed in California comes from out of state and many of those producers may have already resolved to not being able to sell in California, unable to comply in time with new directives that were only recently released. Aubrey Aquino News 93.1 KFBK this morning The Wall Street Journal is reporting that it's expected to be announced this week. That 5% of the Sacramento Kings will be sold to dial capital. The deal is reportedly worth $1.5 billion. Dial Capital is a unit of blue Owl capital with offices around the world. Just last week, Dial Capital announced they would by nearly 5% of the Phoenix Suns, The company said they would like to eventually own a minority stake in at least 12 different NBA teams. More on this with Kelly Brothers in a little more than 15 minutes new audio in the seven o'clock hour from Richard Branson, who was calling his successful flight to the edge of space. The experience of a lifetime. I've always dreamt.
AP News Radio
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
Dell Technologies Podference
"michelin" Discussed on Dell Technologies Podference
"I I you know. I reached recruiters and this recruiter. He called me. And he's like. I got a great position for you. Like okay And you explained to me and it was For david fever who's incredible incredible chef And really i didn't really know about news in manhattan beach and i was all about west hollywood and like l. a. And i didn't you know even though it's literally like fifty miles away you know different world. There's a real east side west side. Yeah it's so strange So i went down there for an interview and what is this place beaches glorious. It's beautiful it's like a true beach cd like people magazine is holding surfboards. Walk into the coffee shop like half naked. If you did the on thursday pomona in santa monica they put some clothes on not nearly at the beach you know yeah but like beach city and it was a happy and i was like how come. I've never heard this place. The rock grew up. Now see me. So i applied long. Or did a bunch tastings went through a tasty. Okay walk hold on when you apply audition by cooking. Yes oh for any leadership position yes It's not a pleasant experience. I would say that you know like a lot of chefs. Y'all gonna kill me on my great stuff like it's not. It's not pretty. You know you have to make a list of things you want. You have to give them a grocery list you go into a kitchen beforehand. You prep out but you're in a place you don't know ryan deep spa sometimes as a great spot to work at the corner. We sharing with like the salad guy. And you're like could you use you know and you you just trying to prep your menu out so they can present the next day and are you choosing the menu tell it depends it depends You know so for this one were they like we want you to make this one. The daily yeah. This one was like a two part had never been in one. That was a two part Tasting whereas if you pass this part then you go into the next part and do another tasty okay. Good grief what. What sort of things do they have you made so like the first one was about just Breads a quick breads. Also make us a biscuit. A country bread You know some kind of donuts version does. And then so i came in. I did the interview and they said okay. We like to invite you for an audition. You know so so i go in and it's it's always tough. You know you go in these places. You'll know the equipment you know how the oven works. It's hot as you know And other people are. They're running the risk sharing spaces and they deal. You know it's like someone you're trying to film a movie and someone still in the same set board that you know it's like waiting for mick circa someone else's using.
Dell Technologies Podference
"michelin" Discussed on Dell Technologies Podference
"You mean when you were in vegas you worked at geese of walked from last week. Position and executive pastry chef there while they received two michelin stars. Wow that is like the movie among burnt. Have you seen that. That's the one right. Miles with bradley. Cooper and sienna miller. I haven't seen it goes wild michelin star. Any kind of get a little background of what goes into it because there's so many levels of like from service to yes. Degrading love for sure. The maverick dental place that did forbes but not Michelin office but still a lot of things you had to do. Yeah ver- sure for sure and normal that was for you know for a while. Because he had a three star in paris. It was kind of like okay. We need translate everything to las vegas. We need to make it the same. We want three stars. Okay okay and you had that three stars for years if not decades you know and we open when we did that one. Like to the t. Like service the lunar menu everything we tried to make it. You know the same. He adds a lot of pressure. It's you know it's just like it becomes so much pressure that just becomes part of your day. You just work in pressure. You know you worked at the long hours and he just like. Oh that's not right and throw it away again You know it's just like getting things perfect what earns you michelin star like. What are some of the criteria that you're trying to means very much about service very very much about service and about the food that it's impeccable that's perfect innings cooked temperature things you know. It's all by the greek system. You know like by taste and the presentation and consistency. They come back multiple times. See if it's the same experience you know it's it's all these kinds of things they look at your bill. They'll judge emeralds. Actually tell you but like they'll judge you by your glassware and your plates every choice. Yeah because i'm thinking and you walk by it you know it's just grading about overall experience in is just about having that uber elite experience. How many can you get five three three three. So when you get one you like. Oh my god it's amazing. Getting one is awesome. Okay leg your have three in paris yet. Three getting bigger we got to yeah Well it was after year. We've been like pushing so hard and like we knew mission was coming. They were coming to las vegas. The first time and like we were gearing up for like everything that'd be perfect. You know we're working long hours in. Which is we're like you want three stars we had to get this coming And then the The readings came in and we got to stars after a first year and the whole team were like. Oh my god we got started. Amazing like i mean just just two stars in las vegas people. Don't look at las vegas as a seriously lawn. You're not impaired So we're like. Oh my god knows amazing. And then Usa gathers us up. And he's like. I am so disappointed in you. Oh three wow ninety three. He's chasing a very specific dream up.
Real Estate Rookie
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.
The $100 MBA Show
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
ESPN Chicago 1000 - WMVP
"michelin" Discussed on ESPN Chicago 1000 - WMVP
"Our weekend special, Say 50% on the speed number. 3 60 Limited edition Smart bed plus special financing on all sport fans ends Monday to learn more Go sleep number Kalm Special financing subject. Credit approval. Minimum of the payments quietly store for details. Rain, sleet and snow are coming to threaten your visibility and turn your commute into a battle with the Michelin man is ready to protect you with Michelin wiper blades. Exclusive. Smart Flex technology makes these blades flex to the curve of your windshield, giving you the best wife possible and streak free, long lasting performance for safer driving. Winter is coming. And when it arrives, be ready Michelin wiper blades. It doesn't get any clearer than this. Bit warmer. Minard sweetheart blames another fine retailers. Hey, guys in Jericho playing 10 years in the league created some battle wounds that I still feel every day Constant eights of pains and unfortunately, just will not go away. What I have been looking for is something to help ease that pain in a safe way recently has introduced Delta by three chief. It was exactly what the good kid needed. The effects for me were instant Alice, finally able to diminish the pain. My friends had three chief. That's the number three ch I are the leader. Was in Hampton arrived cannabinoid products They invented a way to make the first federally legal delta 80 hc in the world. Delta eight is a perfect substitute for anybody excusing that Del Tonight who want the same great feelings But without the negative side effects. Guys take my advice. Go to three CCI dot com The number three ch i dot com To Shop for Delta eight Vase, gummies, dentures and oils used code ESPN 21, Check out to receive 5% off your order. That's ESPN. 21 guys. You must be 21 or older purchase. You need help. Admit it, you're stressed, and it's affecting a lot in your personal life. But you won't get help. This is Chris Black, and that wasn't meant for you. I was talking to my pal Dave. He always thinks he can solve things by himself. But he's having issues in the bedroom.
KFI AM 640
"michelin" Discussed on KFI AM 640
"Diamonds screech dead 44 years old. We just heard that he was diagnosed with stage four lung cancer by mid January a couple weeks ago. And Yeah, that was a quick one. That was a quick one. He was 11 and in fifth grade when he beat out 5000 other hopefuls in 1988 tow landed the role of screech powers. Mm hmm. That is just the age of 44. White House senior adviser. Former White House senior adviser Jared Kushner and his deputy, Avi Berkowitz, have been nominated for the Nobel Peace Prize. For their work on Middle East peace nominated by Alan Dershowitz. He can do so because he's a professor. Somebody on Twitter said that that's like giving Jeffrey Dahmer a Michelin star. People like lit up the Internet over the weekend over the idea that Jared Kushner would get a piece price. When we get to swamp watch and talk about D C stuff. We'll also talk about the president, former president his legal team. All of them left all of them. Five lawyers all left, He announced a couple of new attorneys that will had his legal team in the second impeachment. But I saw a tweet. Also that said Charlie Manson carved a swastika on his forehead and even his lawyers didn't leave. Wow. Anyway, we've talked all kinds, obviously, for the last year and a half ever since Rudy go Bear's name came up saw that name again today. About all of the impacts that cove it is gonna have not just on the health care industry but on the funeral industry well and are ready strapped funeral industry. I mean, there were a handful of years ago It was documented well documented about North Mission Road and bodies piled up and they had bodies on top of each other in the hallways, and it was an overcrowded situation for the system. Caitlin Doughty is a mortician activist. You see her YouTube channel. Ask a mortician, which is Ass invading, considered YouTube's premier peddler of death education, also the owner of a small funeral home here in an alley clarity, funerals, and Caitlin put out a video last week that caught our attention just about what's going on in the funeral industry. Question that I think about all day every day is where is The government. This has been going on for almost a year. This didn't catch you by surprise. What are you guys doing? Huh? Hey, Lynn joins us now for more on what the world of funereal arts is going through right now, Caitlin, how? How bad is it? You know, it's not good. First of all, thank you for having me and my main goal is to have conversations around death. Not be scary. And so I think people were really surprised when I came out with a video that was like this is scary because it's not so much that death itself is scary. It's the lack of help and support. Her funeral homes by the government and by the federal government and the state government. That has me so scared right now, Um, so we're overwhelmed where we're overwhelmed with the dead in Los Angeles County. I mean, I don't know enough about the funeral industry to teach, you know, to speak obviously to it the way you have and can, But it seems like that same theme of the government warned us months ago that winter was going to be bad. But didn't do anything. You know, we didn't prop up Maura ICU beds. We didn't hire back staff in the hospitals that were fired or laid off in April. We didn't set up oxygen generating systems that became a problem at the end of December and into January that some of these same um you know things were warned about but that the government didn't do anything. That's exactly correct. And I think the most frustrating part is there are plans in place. There are plans for if there is a mass fatality incident, which this essentially is and it's spread out, so I think that's part of it is not like there was a plane crash, where hundreds of people died in the same day because it's been spread out over a month. We just don't We're almost like a lobster boiling in a pot like no. Nobody feels the New York ashamed enough to step in and start these plans that are in place and speaking to multiple people. Since I started speaking publicly about this, I'm getting people who say I am an expert in mass fatality in mass death. There are these plans. I've tried to get the government to let me help. Or try to launch these and they're just getting nowhere. So it's not like these plans to help don't exist. They're just not being put into actions. What could they do today? They could. I think the best thing to do would be provide storage and they're doing this. This is what's interesting there helping the coroner's office and they're helping hospitals. But they are not helping the funeral industry in anyway, and the reason that they give for this and I have spoken to people in the with the California governor's office. The reason that they give for this is because Hospitals have a choice or don't have a choice. I should say whether or not people die there, but funeral home's air, private businesses. So we quote unquote have the choice whether or not we take these people, But I would argue We don't have a choice because we have families calling us begging us. Please, can you take my loved one? No one will take them. I can't find anyone. And if I do find someone Who has their own refrigerated storage enough of it. They're cremations cost $4000. Their burials cost $15,000 and we're low income and we don't have that kind of money to pay for it. So this is a real gap. Where the government Yeah, they're stepping in to help some links in the chain. But not in this major final stop for these people who died of covert, which is the burial or cremation. What our family's doing if they're being turned away, or they don't have the money for this. What do they do with the body? It's a struggle. There are bodies that have been left in homes for hours. Potentially days There was a story I heard of a body that was left for three days in a nursing home not picked up. They may have to go to the coroner's office and just wait for who knows how long or they may have to go to these very large funeral homes, which have done that, like private market, step up and get all their own storage thing. But again that puts a low income family on the hook for thousands and thousands of dollars and I don't know how that's gonna play out long term. I don't know if they're gonna have the money. I don't know if they're gonna have to abandon the bodies to the state. Eventually, I think we have. We're in the middle of it right now, and I don't think we even can fathom. Long term consequences of this. Yeah, I mean, the good news. Good covert news. I guess that's come out is that our case? Numbers are down or hospitalizations are down. But we're still you know, near the peak when it comes to the number of deaths. Every day, Not just in L, a county but in the state in the country. What does it look like? We we hear what a and overwhelmed ICU would look like. And there were you know conversations about triaging patients as they came in making very hard decisions about who to save and who not to save and thankfully, we didn't get to that point in many ICUs in Southern California. What does it look like? When the funeral industry is overwhelmed? I mean to Shannon's point, do people just This is weird to say, but take care of it themselves. Well, that's a great I think that everything you said about the what they're doing in hospitals are sort of the same questions we've had to ask ourselves. So, for example, my funeral home is small, incredibly boutique family focused long viewings having the family take care of the dead themselves with us, and it's a quite a lovely thing and all of a sudden We're basically just doing body management. You know, it's become a total bureaucracy. Can we just get these can we get permits to cremate these people and just get them through and we also are at a place where we have to turn people away because there are certain types of deaths. Like if somebody dies right now, At this moment, we may not have enough drivers or people to even go pick them up. So where we have to only do people who are at a corner at a hospital..
The Briefing
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
Short Wave
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
WJR 760
"michelin" Discussed on WJR 760
"Are cruise ships. They never thought about that being a problem. Of course, it's a problem. Well, we've got junk in space. Now. We never thought there'd be a problem. But we have space junk that aircraft. Other other rockets have to put into their plan to avoid being hit. The breed, right? It used to be on the roadways, people throwing their bottles, which we learned not to do, but the trash. That we got it in space. So you think we're gonna have several cars call them what you will up in the sky and not have trouble. Mm hmm. It's gonna be a mess, but I'm still looking forward to it. It is Sissy. Yeah, it's take 13 it W J. R. This report is sponsored by Michelin endurance silicone wiper blades. Whether can be unpredictable. Be prepared with windshield wipers. Second handle anything. Michelin endurance XT Silicon wiper blades are real world proven for extreme weather performance lasting two times longer. Michelin endurance XT Silicon wiper blades only available at WalMart. I'm telling you again. One of the best things you can do. That's so simple and not terribly expensive and changes. Everything is giving your blades your wiper blades changed way. Don't do it enough to lie, But it's it makes a world of difference. I'm glad we have them advertising that All right. We are going to take a look at our track Traffic for weather. First on WJR with Dana Clark's now sing a 15 minute delay just for trucks across the blue water bridge westbound between Canada and the U. S still watching a closure in Selene. Michigan Avenue of both directions. Eastbound and westbound between Campbell Road and Platt Road shut down their due to a multi vehicle crash Now WJR weather first from the Weather Channel sponsored by agree more floors. Warm up the floors with wool carpets from Reamer floor, save up to 30% on all wool carpets. Now.
WJR 760
"michelin" Discussed on WJR 760
"To that. It's a complete change. Doug North will continue here on the Frank Beckmann show. Get some of your calls coming up. Stay tuned. We've got a break right now, though, because The clerk was sitting by and she's got W Jr's traffic and weather first. This report is sponsored by Michelin Endurance silicone wiper blade. Whether can be unpredictable. Be prepared with windshield wipers. Second handle anything. Michelin endurance XT Silicon wiper blades are real world proven for extreme weather performance lasting two times longer. Michelin endurance XT Silicon wiper blade only available at WalMart. Frank, really? Just looking at a construction now and Monroe, 75 North bound in Luna, Pier. Two lanes are closed until 3 p.m. this afternoon. Now wjr weather first from the Weather Channel, sponsored by Reamer Floor's warm up your Floors with wool carpets from Reamer floor. Save up to 30% on all will carpet now through January 31st, including top brands like Masculine carpets and rugs, Hurry. Sale in January. 31st visit remark floors calm to schedule your shop at home or in store appointment. Attended. Keep near seasonal temperatures here during the day and night above average, by about 10 degrees, but milder weather on the way 33 this afternoon mainly cloudy tonight cloudy 29 suburbs like just a tad cooler Wednesday cloudy near 40 on the southwest breeze Thursday cloudy High 42 from the Weather Channel. Meteorologist Restaging on New Stuff. 7 60 wjr. Well, it's finally 2021. Now we all create resolutions right? Especially when it comes to our body. The one thing that I know we all need.
News-Talk 1400 The Patriot
"michelin" Discussed on News-Talk 1400 The Patriot
"Slash commercials. Monthly premiums very based on health company and other factors not available in all states Now on time traffic news and weather on the Patriots reported sponsored by Michelin Endurance, silicone a wiper blades. Freeway system looks pretty good this morning with no major complications. But there is a road block in Clinton Township Crash investigation has gross back shut down between Metro Parkway and 15 Mile plan to use grass it to get around it. Whether can be unpredictable, be prepared with windshield wipers that can handle anything. Michelin endurance XT silicone wiper blades are real world proven for extreme weather performance. Lasting two times longer. Michelin endurance XT silicone wiper blades on Lee available at Wal Mart. In the forecast, there is a slight chance of freezing drizzle this morning. Cloudy skies the rest of the day with a high temp of 33. Patchy clouds Overnight low 27 Mostly cloudy, breezy and warmer tomorrow, the high near 40. Right now It's cloudy in 27 degrees. In the town hall dot com newsroom For the second consecutive year, there will be no North American International Auto Show. Organizers canceled the event yesterday due to the pandemic. Instead, a new event called Motor Bella will be held in September of the M one concourse in Pontiac. Michigan's unemployed are now receiving an extra $300 a week in federal money. The Michigan unemployment insurance agency made the announcement yesterday. The extra funds payable from December 27 through March 13th bring the maximum weekly benefit to $662. Amazon is expanding in metro Detroit. The online giant says it expects to add over 2000 jobs and open fulfillment centers in Detroit, Pontiac Hazel Park in Huron Township, as well as.
The Joe Piscopo Morning
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
How I Built This
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
Monocle 24: The Menu
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.
America's First News
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
The 3:59
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.
All Things Considered
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 This
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
Doug Stephan
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
This Morning with Gordon Deal
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
Steve Cochran
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
BrainStuff
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.
How I Built This
How I Built Resilience
"Okay onto today's bonus episode. So as some of you know we've started this new series of online video conversations. Where every week? I talked to a founder or an entrepreneur or just a wise person about how they are building resilience into their businesses. Right now and in case you missed these conversations. When they happen live. We are posting an excerpt. Right here every Thursday in your podcast feed and you can see all of them on our facebook page facebook dot com slash. I built this. Just click on videos anyway. Last week I spoke with six chefs about the impact of cove in nineteen on the food industry. And today we're bringing you conversation with. Jose Andress the founder of world's central kitchen. Jose as many of you know is a Michelin starred chef known for as many restaurants around the country including minibar in Washington. Dc AND BAZAAR IN L. A. Jose is no stranger to giving back in two thousand ten after the earthquake in Haiti he founded ruled Central Kitchen which is a nonprofit that provides meals during times of crisis specifically natural disasters and in the wake of the Corona Virus. Pandemic ruled central. Kitchen has been on the ground serving hundreds of thousands of meals daily to people all over the world. I spoke with Jose at his home in Maryland. Where he's cooking with his family delivering meals and feeding the masses by borrowing some bigger kitchen's like the kitchens at the stadium where the Washington nationals play baseball in Washington DC. I've seen some videos. You outside the stadium then literally delivering food How are you doing are you? How are you staying safe? When when when you're doing that work well listen People as being from the beginning why we do what we do. I mean frankly was Chan is doing close to two hundred thousand meals a day so they will reach three million meals way. The today on this is reality. But we don't do it the long way our organization that we've proven over and over that we can go from is more organization to sometimes the main organization in a in an emergency in Bama's we were the first one on the ground Fed for the NYLAND's eighty thousand today. We were the first one Sundays before anybody else show up here. Obviously America's own is what we belong on to be able to put the know. How of wasn't Kitchen the surveys of federal Americans is the best Moment in that in the way of we wish we were out of business and we had to do it but we Feeding save thousands many of them American people In the British cruise ship we help the government than we went cutting four to help the Governor. Newsom to look the same in Oakland. We knew that this was about to happen. We call it from the beginning. This is going to become a health prices. Obviously everybody's GonNa talk about the economic crisis but above all these may become a big humanitarian crisis not only America but the run the world humanitarian crisis because Latvia foot. So how we do it. We are trying to build restaurants to join. We have more than five hundred restaurants across America. We are adding new restaurants almost everyday. Well why we do it. Because who better than defeat Americans than the same chefs do it in the good times is not like restaurants that are gonna be retiring from what we are able to contribute by. The restaurants are barbed distribution. Their leaders shops. The owners of the restaurants are in their communities. They know their communities better than anybody with partner with local organizations that know the neighborhoods very well so we may be feeding into bronze in Harlem only housing fellows that need our breasts because nobody else is there or all of the southern many angios receiving funding May NGOs. Don't have any more the same luxury of volunteers on the systems that we took for granted are shutting down with forget the NGOs are the third biggest employer in America on. When does India are not up and running this system breaks? We should be super thankful for them. Because they do an amazing opening surveys. So what we're doing is covering the blind spots. We are in more than hundred cities as we speak in multiple estates. I'm always do it. Will we partner ownerships achieves something very simple at three hundred sixty degree response What we see here is how together we can show Congress and the White House what legislation what bills. They have to pass to make sure that we're no wasted fought by farmers no being able to sell it and throwing in the fills or the production. When this time we have many cities across America? Where families are hungry. We're trying to rein smart solutions.