35 Burst results for "Michelin"
Samsungs Galaxy Z Fold 2 5G: All the details on the $2,000 foldable
"Just large galaxy. No twenty three weeks ago. Now it's time for the Godsey full to five Jeez chance to shine. That is a mouthful brought her Chang, and this is your daily charge. Joining me is he not reporter and Samson expert tooken extra me Machar, thanks for having me. So the gutsy full to five G. and that is a really really long name. I'm just GONNA. Keep that point. It got a minor tease at Samsung's event a few back but now it gets the spotlight to itself. So just before we get into all the specs in all the other details, let's let's get the important that other way how much does this thing cost? So in the US is going to cost two thousand dollars. So basically, it's twenty dollars more than last year's model. So it's a lot of money. Yeah. Yeah. Yeah. That does a huge amount of money. All right. Well, this is. This is a foldable and I get the full supposed to be expensive and it is Simpson's third foldable annexed assessor to last year's fold, which famously had allowed durability issues. So what's different about? Full to in what did Samsung do to make sure this phone holds up What we saw with the flip that they had this spring was that they really had addressed a lot of the issues that the first fold had. So they dealt with the problems with the hinge kind of the crease all of the things that people were complaining about they fix those We're GONNA see a lot of those improvements in the new Z. Fold to as well as. A few like updates from the flip earlier this year. So they've redesigned the hinge and it's the same as what we saw in the flip. So you can have it. You can rest the phone kind of you know at a eighty degree angle or whatever you know set it on your table. They also have these brushes inside the hinge. So in this, they had those earlier, but this is kind of the latest greatest version of those basically to kind of mixture, dust doesn't get in the device or you know whatever is in your purse when you wrote this in there. So they, they've done those sorts of things to address a lot of those issues that we saw last year got in in case God forbid something does happen phone are there any special warranty programs or anything they're doing to kind of make sure that folks peace of mind that spending two thousand dollars on something we're kind of seeing the same sort of offers that they had before were. They'll replace the off the. Screen like a one time replacement for around one fifty. So it's less than if you had to go replace the screen on your own. So that's the sort of thing to kind of try to make it. More. Realistic. Well, if the screen breaks I'm not going to have to pay two thousand dollars to get a new phone I can pay one fifty that replaced the screen and it'll be like new again. No let's about how this differs from the previous model obviously. There's a five gene, the name. So clearly will have five, the Axis. But how much five G. is we've talked about in previous episodes you there's different flavors of it. Right so how much access does this phone actually get on the five networks? On this phone basically is all of the five G. networks like this is a really or at least the major ones that we're using right now this is a very big advance over the folds in terms of a lot of things there's five G.. One of the biggest complaints about the first fold was the tiny screen on the front of the device. It wasn't really useful enough to actually use. The fold as a phone people were tending to just automatically have to open it and use kind of that bigger tablet size screen. So what they've got this time is a screen on the front that stretches across the entire front of the device and it just makes it look last year. It's more useful. So I think people will up using this more when it's closed, not just always having to open it. Yet with the five G., we have a five G. model at all last year for the fold in the US. So this time you know five jeep bigger screen. A lot of things that just make this more attractive and the other a features or bells and whistles that. Help this phone stand apart from his predecessor. Another big thing it's kind of that flex. Mod is what they call it. So that's what we saw I with the flip where you could set the device on the table and the screen will stay open in you know whatever degree you put it in. We're seeing that with this one as well. So they're saying, yeah, you can set it up for like shooting You know a video or whatever or you know or if you're watching something or whatever you can just basically has a built in that's the screen and the device itself So you know that's a big thing that I think people really like that was kind of a cool thing that came with the flip. So. That's one of the bigger changes that they kind of also made some good camera changes with this Basically, they addressed the biggest complaints that everyone had with last year's device and fix those in this one aside from the fact that it's still a two thousand dollar phone. You asked him we were on we talked about the the narrow sliver of customers who are willing to buy a thousand dollar note twenty now this is. A two thousand dollar phone I know it's foldable but. Questions about how useful that is who is Samsung actually targeting with this particular phone Samsung. Is actually targeting note owners with this phone. They found that the people who would traditionally gravitate towards the note lineup. Kind of those early adopters who want the latest greatest tech are willing to spend a lot of money to get a flashy device to get a bigger device and. They're finding that people who were buying the fold are a lot of people who have bought the note in the past or still do the notes It's the way they distinguish the flip and the full term. Each other is they see the flip is this sort of like. Cute. Phone that becomes smaller and put. You can put it in your pocket and it's more of kind of. Everyday lifestyle device and they see the folds as really kind of letting you transition from a phone to a tablet like get more done doing more with multitasking and access different APPS like Microsoft Office. You know things that you would do on a tablet but now you also have an inconvenience of the fact that is also your phone right and then you mentioned MC sophism I'm just curious in your. Demos with this device, how like whether they showed off how you use after how took advantage of this bigger screen? Well, they've kind of had this thing since the first generation of fold where it's called continuity where you could start an APP on the front and then open, it will open at work in the bigger screen and pick up where it left off the issue was there were not ten of APPs that took advantage of it I hope that we start to see more apps soon that work with it. kind of sense than. Samsung has been working more closely with Google and Microsoft and Youtube an office and things like that, and then there's that flex MoD. Also where APPs could you could maybe have you can take like a screen shot of something in an APP over here and then drag it to another APP on another part of your screen more with multitasking. So letting you have multiple APPs open at once is a big thing with the fold You know kind of more of that tablets sort of experience instead of just a phone experience. Give everything that's going on. We're still in the middle of pandemic a still dealing with the recession with millions unemployed. What do you think about Samsung unveiling a phone at this price point? It's kind of the same situation that we saw the note where people who? Would want to buy. This are probably people who were not hurt financially by what's going on right now because they're not traveling, they're not going out to dinners they're not going out to bars. Some people are probably saving money right now and they may see, hey, this is a lot flashier device from what was last year. It. Sampson's had a year to work out the kinks. Maybe this is worth investing in. The two thousand dollars is not unrealistic based on what is actually going into the device is just kind of a question of individual people have to decide if they're willing to pay two thousand dollars, but we have to remember this technology is still really early like foldable screens. This is basically just the second year first full year of seem devices with these. So it's not like these have. been around forever like like regular led displays Five G. is brand new. That is also expensive it adds cost to a device. So you know it's just kind of what you're willing to do but then you know as we've talked before, there's kind of factor of with foldable. You get these because you want people to see them. It's kind of how like iphones used to be like. The newest generations had to have some sort of little tweaks to make it. Make people know that you have the newest device, not that s off your device or whatever that you didn't buy like a two year old phone or year old bound. So it's the same sort of thing with this with you know when people are out using a foldable people, stop them ask what is that? Can I see what is and right now you really don't want anybody close enough to you to touch your phone or see it or or even be out that much to have people see it. So you know it's kind of the whole if you're in it just for the flash flashing aspect is probably not worth it but if you're in it because you want a device that transitions from phone to tablet. It would be attractive for people and thinks, lastly, I heard this phone grants some unusual perks what do you actually get with this phone? So it seems has this sort of VIP program for the folds and you get a membership with it. It's kind of unclear how this actually work works. They said there'll be some benefits like six months free of of this like premium fitness workout system like fifty dollars off like a hare service, six months of free of linked premium. Free Golf membership you know a Michelin Star meal that you can get delivered to your home It's it's a bunch of things where it's like. Okay like you know, I don't know how much people take these and the other thing is they said that these are going to be coming to people who bought the previous fold people who bought the flip. So it's not like you have to buy the new fold to take advantage of this if you really want access to whatever these things are under hoping to add more benefits We'll have to see same is actually done this for a long time with its phones. It'll have like when you buy the new galaxy whatever you get. Six months free of dropbox and you get premium bird blah blah. Blah. So it's not that unusual for them to have kind of bundled promotional partnership deals with their device but these are kind of bigger and more like real world things. You just have you know premium flip board on your phone. Clearly geared towards towards a different customer segment. Than just premium clipboard. People. Who have two thousand dollars to spend not exactly well, thanks for your time Shara. If you have any questions about the full to his up on twitter at the daily charge, you create coverage on the phone announcing dot com the charge. Roger. Chan next listening.
New York City restaurants give outdoor dining a go
"Similar Similar nice nice weather weather lots about their living. Eating outside is kind of a way of life in restaurants pretty much have it down in New York. Different thing serving outside can be a big and expensive pivot, especially in places where outdoor space is limited. Sidewalks and parking lanes have their limits, You know, and also nobody wants a side of truck exhaust with their meal. All right now outdoor dining and take out are the on ly options, so thousands of New York restaurants are giving it a go. Marketplaces Kristen Schwab checked in with two of them to see how it's going. Walk down Franklin Avenue in Brooklyn at night, and in some ways, the new normal doesn't look quite so bad. Franklin is like one big, socially distanced outdoor dining party with table spilling onto the sidewalk and into the street. Sounds and smells of different restaurants bleed together. There's Mexican, Caribbean, Ethiopian, Chris Chris Calamity Calamity and and Lincoln Lincoln Wheeler Wheeler are are at at a a table table outside outside Roz Roz Plant Plant based based Ethiopia. Ethiopia. Yes, Yes, we we just just ordered ordered and and We We got got a a tip tip with with injera. injera. And And then then we we ordered ordered was was the the other other one one so so food food dish dish within within Jared Jared on on a a kind kind of of salad salad and and some some some. some. They're They're celebrating their friend who didn't want to talk. Just got a pandemic puppy. And after four months of not being able to eat out, calamity, says ST Dining feels good, But it uh it actually felt a little bizarre the first time Right now. It's sort of just feels normal, like walking around seeing everyone outside eating. Very like very European vibe that I think it's pretty refreshing for New York. A lot of time and money went into creating that vied Romeo Rigali owns a restaurant with his wife, Milica. Ultimately, they sank $5000 into that outdoor space, and it's tiny, just six tables in a parallel parking spot on the street with a few more on the sidewalk. The day they announced that outdoor dining was allowed. I went online and I applied. You gotta prove right away. And then I just ran to Home Depot for Rigali. It would be the first of many trips that one was for plans started. You want 30 for? I believe I counted right. We wanted to make love Tropical tropical tto help diners forget they're eating just inches away from honking cars and idle ing delivery trucks. Then there was the trip for cinderblocks to keep those cars and trucks where they belong. Then another trip for wood fencing city inspected, recalled his parking spot patio three times. And each time he had to shut it down and make adjustments feels like the rules are always changing. Just every day. There's something new was tired of Home Depot. Just a lot. With takeout as the only other option every square foot counts and for many restaurant owners that comes down to luck. Narrow storefront, narrow patio, fire hydrants, bus stops and subway grates. Forget about it. Corner location. Nice. A few blocks away from Rigali is restaurant, Izaak Solace, a French American restaurant with a Michelin star. Solace is known for its $70.6 course meal or it wass. Steve Wang is the director of operations. Six courses, servers at the table, talking with the gas clearing the plates that had been eaten on six times a guest seemed like a lot of contacts. Also, Boxall is his patio is pretty far from the kitchen with steps and uneven pavement along the way, and during that long walk food gets cold or doesn't stay cold. So now the raw yellow fin tuna comes with the tomato dashi water on the side in a bottle on ice. Don't know what tomato Darcy Water is No worries. I had to ask to assault tomatoes down. Let the water drain out. And then you infuse it with kombu and Benito. So guess, pour the tomato water onto the fish. And it kind of keeps the dish cool while they eat it properly Chilled tomato water isn't Wangs on Ly challenged. The dining area is in what was a vacant lot behind the restaurant. Long's team cleared out the trash and added twinkly lights and white fencing to glam up the space. Beyond that, it's not very easy to control the elements. You know everything from the heat. Teo pests, mosquitoes around I'll explain. Finally do not go together. Maybe not. But customers don't seem to mind. And for now, outdoor dining is helping the business break even It is on a good day. Axel's had to close early that evening. A peak night Friday at a peak hour, eight PM Because even after you control the food and the space and the bugs, one thing you can't control is rain. I'm Christian Schwab for marketing.
How I Built Resilience with Chef Kyle Connaughton of SingleThread
"We're GONNA hear from Kyle cotton. The owner of single thread farms in Healdsburg. California single thread has been named one of the fifty greatest restaurants in the world. And it's one of just fourteen Michelin three star restaurants in the United States but the past eighteen months have been challenging. I A flood nearly destroyed the farm that grows most of its fruits and vegetables and then last October a massive wildfire in Sonoma's county force the restaurant to shut down for a period. But Kyle says that nothing could have prepared him for the COVID. Nineteen pandemic. Kyle spoke to me from single thread where he's preparing donated meals during the day and selling take-out meals at night kyle. A lot of people don't understand that restaurants in good times operate on very thin margins like they need people to come in to be able to employ the people they employ tiny number of restaurants. Make a lot of money so even in good times. It's really tough. This is unprecedented right. You mean you've been shut down for weeks and weeks. What's your situation at single thread right now? I mean first of all to your point. Restaurant businesses. Incredibly tough margins are very very slim and it doesn't really matter if you're a really small small operator or you know a larger sort of like finding an operator immune disparate independent restaurants. It doesn't matter what you are. It's just even in good times really difficult. And so you know you put something like this year which is unprecedented and just unplanned for and it almost becomes an impossible situation. And that's really what we were faced with. Here is the fact that you can be in wine country. We kind of saw things coming from. You know the city at a little bit a fast speed but it was like upon us a little bit later one or two weeks later where the writing was really going to be on the wall so I some time to sort of think and react at the same time. We have eighty people on our team between the farm and the restaurant and the and the ad men and Have a great responsibility to your team and tear gas. Many of WHOM ARE PLANNING FOR WEEKS MONTHS. You know out to come and get into contact with them so it's a giant giant shifts. The what we you know decided to do next so once it was clear that you would not be open for business You basically kind of reconstituted some of your staff and went back into the kitchen and tell me what you're doing what's going on. You know first and foremost you know for us. It's about hospitality and we just want Cook and take care of before it's it's not so much even about the artistry of Ob do it's about a sense of wanting of deep sense of possibility wanting to take care of people so you know when times like this when it sort of apparent that you're not gonna be able to take care of your guests in the way that you normally do you. You look for other ways that you can. You can take care of people and because of the fires And because of The know the huge turmoil that's created wine country. We had an amazing organization called cinema family meal that was literally born out of the sort of Malay of the fires and all of us trying to get food to those who need it. You know. We've got a farm full of produce. I've got a restaurant full of food. You know. Got A team. That just wants to you. Know to Cook You know how about this idea? Start reaching out to friends of the restaurant. Wineries and investors and great guests that we have and see if if they can start funding Savannah meal and we'll start preparing food and I'll put everyone work We'll start cooking and then we started the takeout at night in those meals and looking for you know for families here at you know at home who could pay for you know a really nice meal that we put together still at a reasonable price and then allow them to make donations as well to what we do during the day Which is you know. A few hundred donation meals a day that are getting distributed to seniors out of work agricultural workers out of work. Hospitality Workers The women's shelter and so our days are spent doing the donation meals and our nights or doing the takeaway guys are doing. I think you're like two hundred meals a day for people in Need in cinema county as you mentioned People in hospitals and old age homes. And you've got a bunch of questions coming in for you. This is Air Intel On facebook he asks. How did you pivot your business away from like tasting menus to take away so quickly and can take away a sustain your your business is that enough and I suspect the answer is no in also can locals. Local people afford the takeaway. Many you know I saw I mean just depit I mean. I think we've got a lot of creative chefs here. We've got a lot of great products and we started cooking the way that we like to cook in the way that we liked eat. You know ourselves and you know the ultimately no the business cannot sustain on you know takeaway but between that and you know everything that we're doing where we're we're sort of getting by and has amazing partner in Tony Greenberg who's just working
"michelin" Discussed on Eater's Digest
"Eve. While we have you here. Can I ask you about the guy that a bunch of restaurant tours put together to send to the city of San Francisco about what they need to reopen so to architects who have created a lot of restaurants at San Francisco Veton and The entire sort of Tartan Thing restaurant called de Ranga. Which I I heard about on this podcast You know all sorts of other places the actual architecture not the restaurant design itself the architecture these two guys sort of got together pulled over fifty of sort of the most recognizable restaurant workers in the city talked to a lot of restaurant designers. The interior designers talk to other retail brains and sort of came up with this set of recommendations for the city based on all that. But so it's a forty page report where you look at it and you think like Oh my God. I don't WanNa read this. But it's actually a really superfund read. Because it's all these first person things with these chefs in these owners just like bitching and letting out this vitriol. So it's a very interesting but the point of all it. Is that what they came up with? Where the sort of concrete recommendations for city officials it breaks down city departments piece by piece and says here's what you can do for X Y and Z. I'll give you an example. Talking about rent breaks. It's something we've all been talking about right like. Oh my God you know. Here's the problem. You can't pay the rent. The rent is still do what you do so The suggestion is work with this. This city assessors office should cut property tax and let people who rent space to restaurants. Take this huge tax credit so they can cut the rent right off the amount that they don't cut as a tax credit with a payback from the city. And that's the way you can save. Restaurants are is one of the stuff possible given that so much of it involves financial outlay from the city. I don't know because our budget is booked. Can I swear on the site Our budget sucked. Our budget is just as bad as it is everywhere else. Which is wild. Because we're used to having 'cause we're San Francisco so I don't know how possible but it apparently has generated a lot of discussion at City Hall Sides Rent. What else are they asking for recommending You know a lot of the sort of standard stuff that I feel like everybody's been asking about everywhere things like getting rid of all the complicated permiting and stuff you know. San Francisco is just as bad if not worse than everywhere else when it comes to like random permits like stupid little things like your awning. If you need to replace your awning you have to get a permit you have to get another. Perm you have to get official renderings done. This is just like that little piece of fabric over your door you guys. This is not anything complicated. You know you have to get rendering. That has to get approved by planning. You have to pay another thing for that. You pay nothing for that little things like that. So getting rid of all these little you say nickel and dime fees but it's not a thousand dollars is a lot of money to everyone and You know enabling places to go back to businesses use usual without having to get these permits and stuff and it actually could really help people do business and in terms of reopening California's still kind of waiting for an official day or San Francisco is waiting for an official day when we're talking about restaurant dining rooms Well so it's actually a ton a county by county basis based on a couple of different metrics so if you hit these metrics then you apply to the state and they give you to go ahead. As of this morning. I believe that seventeen. Different counties have been approved to reopen restaurant dining rooms if they follow these regulations that were laid out in this twelve page document that we got yesterday. These are all counties that are very small relatively rule and have not had Any deaths within the last two weeks. It'll be a long metre sorry. Go ahead Dan. What are the metrics? Oh so the metrics are things you can only have one infection per ten thousand people in the ten thousand residents in the last fourteen days. No deaths In the last four this is no deaths cove at nineteen obviously not just notice in general and the last fourteen days you have to prove that you have a sufficient amount of P P P P P e Protective Equipment for essential workers. You have to prove that you're ready to enforce all of the multitude of lead of regulations that we have for all sorts of stuff you know so it's a lot of stuff like that and there's a huge amount of regional variance because California is so massive. And that's why you know you'll see headlines like La has extended their shelter in place likely until August. Meanwhile you know. Things are starting to reopen in the bay area L. A.'s infection rate is just growing in the bay area's has remained relatively. He's sort of static. Eve thank you so much for your time and your reporting. Oh of course thank you okay. Daniel. There is somewhat amusing story this week. Coming out of Virginia. So we have our Washington DC editor Gabe Hyatt on to tell us about it. Welcome to the show game so there is a Michelin starred restaurants Just outside of DC in northern Virginia called the little Washington. Can you tell us about what they are doing to make social distance dining less awkward? Amanda hold on Three Three Mesh three minutes three Michelin Star Mesh. Not that we care about that kind of thing but three highest rated restaurant in the yeah the the tenth degree black belly of the food world. Dairy fancy yeah so I think that plays into it. The simplest way to save is they're bringing in a bunch of mannequins who's bringing in a bunch of mannequins. The rosser on is partnering with a Theater Company to put a bunch of mannequins in the dining room and space them out between tables because once they are allowed to go through the various phases of reopening here. At some point they're only can be allowed to have half capacity inside so rather than having people waste based out in having them feel like. Oh this is Kinda Weird. They think that the answer he to dress up mannequins in a bunch of nineteen forty s era costumes in have you know place holders at tables right which is less weird. What is the restaurant called panda? And and who? Who's behind it? So it's called the in Washington in this idea of mannequins is very appropriate for. It's a chef and owner founder. A man named Patrick O'CONNELL. Who's a real character with a flair for the dramatic on top of like we said three? Michelin Stars. The only restaurant the D. C. Area to have that even though they're about a ninety minute drive outside of DC in the Shenandoah Valley. He's also has a James Beard lifetime achievement award. They're part of the related. Chateau this French association that designates the fanciest of the fancy hotels that are normally infringe castles in known for throwing these exorbitant parties. You know serving kind of a modernist meets classical hot. American cuisine with hairs made out of confections that aren't actually pairs. And he's got a great sense of humor so this is really on brand for him as far as a creative attention grabbing solution to A problem that may or may not exist depending on how you feel about sitting in a half empty room in eating your but is so. Is this. The first you've heard from them in this time that they're that they're using mannequins to ease the awkwardness of social distancing or like. Have you heard anything about their reopening plans or how? They're I mean holding up. Yeah so there's a few things are are mean. Their model would not be conducive to any kind of takeout. Because it's a two hundred and forty eight dollars tasting menu but I know they were talking about because it's an in in you know it that includes the hotel rooms typically. It's the kind of thing where you would drive out from. Dc spend a bunch of money. Buy some wine and ended up staying there for the night. If you're planning to do any kind of drinking so again that doesn't really translate or fly in from somewhere other part of the world. Yeah absolutely I would put it in that category world destination but yeah they at first. They had talked about have various gardens. Vegetable and Flower Gardens on the Property. So they were inviting people that come out and take socially distanced tours to come view the property and they're actually going to release Before they go through the whole rigmarole with the mannequins. They're going to start a Picnic box program Were they You know they. Host people for outdoor seating held. Virginia works is the first phase of reopening. Is going to allow outdoor seating. I in that actually starts as of today that starts tomorrow. Friday may fifteenth so there. I believe starting their program about a week after that. But yeah they'll go with the picnics outdoor. I as far as their financial house. I mean they haven't had any money coming in but they also kind of own half this town of little Washington. Virginia and I would imagine based on the type of food they serve and their position in standing in that town that they are poised to return to this iconic status in in make it through. I would be surprised to hear that. They were a casualty of this whole and so they own their their building. I believe they own their building and like other properties all across town. Because it's really. I mean the population of the town is something like one hundred. Thirty five people like they. Patrick moved there. It's in set this all up like decades and decades ago forty years ago I think or late forty two years ago So they really built up this town around that and they just did a whole documentary on this on. Pbs TO SAYS PRETTY INTERESTING situation. I guess you kind of answered but like what? What is Patrick like? And when he says something like they're going to space at the dining room with mannequins. I I saw the photos of the mannequins but like is he kidding is this is this like a publicity thing like how. How seriously are you taking? This hatrick is a very confident guy and he also has super high standard so like they're not GonNa do this unless they figure out that it works completely and It's been very social media. Yeah I I would say what I mean is I. Think of it. Rolling out a really high concept dish. Like they'll probably gonNA test this however many iterations unless it looks perfect though. Scrap it but right now the plan is to go ahead and put it in and I think you've seen people are really drawn to this story. I think some people are going to go just to take pictures with the mannequins. Why nineteen forties tire great question? I couldn't tell you I think he must be drawn to something about that. I was trying to find in my mind. Would nineteen forties entire either? Is it you know you see in the photos. There's people wearing bowler hats you know. I think it's just kind of hearkens back to this idea that they're trying to capture two of like a classic American time or different era these these buzzwords we eater editors we always roll our eyes at but have some degree of truth to them as far as coming up with the transport of experience or or something just different than anywhere else. Because like we're saying. Where else have you heard about not only mannequins forties.
This restaurant is using mannequins to enforce social distancing when it reopens
"So it just lighten up there's a restaurant in Virginia called the inn at little Washington oh yes I love the story it's a three Michelin starred restaurant and they plan to open for dinner again on may twenty ninth and that they're gonna start welcoming their guests and at half capacity outdoor seating of course as early as Friday went at some of the restrictions are eased in this area of Virginia well this is a really fancy she fancy place and apparently they're going to they don't want the empty tables to make people think they're not a great rest of the story so they're filling empty tables with these old fashioned mannequins to make it awkward for customer either social distancing it is the creepiest thing you have ever I
Inn at Little Washington Chef Will Fill His Socially Distanced Dining Room With Midcentury Mannequins
"Morning what was state slowly re opening and restaurants trying to figure out how to make it work with the restrictions still in place one upscale Virginia restaurant owner has come up with a novel way to draw a crowd the inn at little Washington a Michelin three star restaurant where the tasting menu starts at two hundred forty eight dollars per person what they said to open up its outdoor seating tomorrow at fifty percent seating capacity but chef Patrick o'connell doesn't want indoor tables to sit depressingly vacant so he's filling the empty tables with mannequins dressed in vintage nineteen forties a tire we decorated mannequins are seen wearing coiffed wigs and tea length dresses for the women while the male mannequins are buttoned up in three piece suits with ties and hats and it looks like the mannequins are set to become regulars with plans in the works to use them to fill empty seats even when inside seating is allowed at the end of this
Washington DC - The Inn At Little Washington Will Place Mannequins In Its Dining Room
"Social distancing in a crowded restaurant Deborah Rodriguez reports a three star Michelin restaurant in Virginia wants diners to feel like they have plenty of company so the end at little Washington will install mannequins and its grand dining room when it re opens on may twenty ninth they'll be seated alongside humans who will only be allowed to take up half the space as per state rules chef Patrick o'connell tells departures magazine he's always had a thing for Madigan's because they never complain about anything you can have lots of fun dressing them up Arlington's signature theatre will provide costumes for the
Michelin-starred Virginia restaurant reopening, using mannequins to fill empty dining room
"News the restaurant in Virginia plans to fill all of its tables when it reopens while still maintaining social distancing B. N. at little Washington will set groups of mannequins to make the three Michelin star restaurant feel full coronavirus safety guidelines will prevent the restaurant from serving more than half its capacity when it re opens may twenty eight shelf telling reporters yesterday he's always had a thing for mannequins because he says you can dress them up or do whatever with them that you want they also never complained about the
Why Is Plankton Our Tiniest Unsung Hero?
"One of Earth's unsung heroes is also among its tiniest plankton. A single celled algae. It's barely visible to the eye. But it contributes to some of the world's most important resources it's essential to the food chain. It's a main supplier of oxygen and it's the fuel that keeps our cars running and our homes heated these organisms. No bigger than a human hair float. The sunny upper parts of the Ocean. The two main types of plankton phytoplankton and zooplankton support one another phytoplankton and organism so small. The millions can fit in one drop of water produces its own energy through photosynthesis accounts for nearly half of all photosynthesis on the planet zooplankton which are tiny animals in. Crustaceans like Copa Pods. Along with other small fish and marine creatures eat phytoplankton. Then become food for bigger fish and so on up the food chain from seals dolphins virtually every creature in the Ocean. Each either plankton or an organism. That depends on plancton in a David versus Goliath. Battle filter feeding baleen whales like the humpback rely on tiny organisms. Such as plankton and Krill. A filter these whales take huge gulfs of water than use their tongues to push out liquid. So foods like Krill. Plankton remain right. Whales also swim up and mouthed through plankton filled waters. They trapped the plankton and third tongue. That pushes the organisms down their throat but plankton role in the food doesn't stop in the ocean polar bears and seabirds rely on Plankton. Fueled meals like seals and fish. Even humans. Count on fish and therefore plankton to survive Americans loan eat around fifteen and a half pounds or about seven kilos of fish and shellfish per person per year. That's a whole lot of plankton. Plankton itself is making. Its way toward dinner tables. It's not common in restaurants yet. But on Angelina and Nuno Mendez. Both shafts of Michelin starred restaurants in Britain added Plankton to a special event menu in two thousand thirteen. This included delicacies. Like a plankton cocktail and plankton risotto. Leon told the UK newspaper Metro. It's velvety dry. Before mixing it with liquid silky ones mixed oily an elegant pungent on the nose yet subtle and leaves a long finish in the mouth while it's still wearing restaurants. Plankton is slowly catching on. According to fine. Dining lovers plankton producers Spanish agriculture company Phytoplankton Marino are growing microalgae for human consumption and one chef even tried his hand at Phytoplankton bread. Plantains earthly contributions go beyond the food chain. Marine plants like FIDO PLANKTON KELP and the plankton. Pretty seventy percent of Earth's oxygen in fact pro chloro- caucus type of phytoplankton produces the oxygen for one out of every five breaths a human takes and IDA plankton superpowers. Don't stop there. Not ONLY DO THEY HELP. Produce Oxygen through photosynthesis phytoplankton take carbon from the atmosphere during the process of living and store it in the ocean. They die which ultimately helps curb climate. Change this is similar to the process. Trees used to store carbon in leaves since photosynthesis consumes carbon dioxide. The carbon is basically stored in each plankton. A one group of scientists found that FIDO plankton incorporate up to forty five to fifty billion tons of inorganic carbon into their cells and that petroleum. We used to fuel our cars. It's made reprocess. The dates back to ancient seas and also involves that tiny superhero of an organism plankton when plankton die they sink to the bottom of the oceans. Here debris settles on top of them and chemical reactions transform the materials into waxy kerogen and Bittermann a black tar. That's one of the main ingredients of petroleum the carriage and also undergoes further changes as it heats and it becomes what's known as crude oil or if temperatures are even hotter natural gas plankton may be essential but the small organism is also a little bit trixie scientists too long struggle to accurately predict fido plank to numbers and growth rates. But that changed in two thousand five thanks to Nasr's satellite observations and thus reported that scientists can figure out phytoplankton numbers based on how green water is when phytoplankton get stressed by cold water. They become less green phytoplankton. Rich waters become greener as conditions and growth rates improve. Oh and by night. Plankton filled water conglo through the organisms bioluminescence electric blue green red or orange researchers estimate phytoplankton makes one percent of all of Earth's biomass. That's the total mass of organisms. But that number is dwindling study published in the journal Nature in July of twenty ten showed that gradually warming ocean waters have destroyed some forty percent of earth's phytoplankton since nineteen fifty whether we know it or not all. Humans rely on this micro algae. That's why a forty percent decrease or more is worrisome.
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.
How Will Food Banks Meet Demand Related to COVID-19?
"With children at home and countless adults out of work food pantries and food banks are more important than ever for many. Americans. They've been the difference between eating and not eating for years with the novel. Corona virus pandemic that demand for food could soar higher than we've seen in our lifetimes. And so what do we do to ensure these essential local food pantries? Stay afloat honestly. It won't be easy. We took for example our local Atlanta Community Food Bank which as one of the ten largest food banks in the world distributes more than sixty million meals to more than seven hundred fifty five thousand people the Metro Atlanta area and north Georgia. But maintaining. Those numbers isn't only concern. The Food Bank is usually staffed by hundreds of volunteers. Now it has zero it discontinued its volunteer programs to help curb. The spread of the virus and the staff is brainstorming. New Approaches to tackle covered nineteen had on we spoke with Kyle Wade President and CEO of the Atlanta Community Food Bank. He said we have to adopt distribution methods and minimize the number of workers coming in and out and instead of asking people to come into pantries to shop as they wouldn't a grocery store. We're asking Pantries prepackaged food into bags and boxes for drive-thru distributions where the client never leaves the car other food banks across the country are similarly adapting in Ohio. One of the earliest states to impose restaurant closures and self-isolation rules foodbanks stopped serving hot food and began distributing brown bag grabbing go meals according to thirteen. Abc In Toledo staff members at local food pantry. Helping hands of Saint. Louis are wearing gloves and in some case masks and they're using tape on the sidewalk show clients where to stand for proper social distancing while waiting for food their team had to stop accepting donations entirely after curbing its volunteer program for safety and harvest. Hope Food Bank in South Carolina shifted its distribution model to drive through only to limit person to person contact with covert nineteen shuttering businesses across the country. The Need to feed the hungry grows rapidly at the same time. Grocery stores are overrun with scared. Shoppers though rest assured supply chain experts. Say That toilet. Paper supplies will be restocked and general food supplies should become more normal as panic buying subsides. So how food banks access. The bulk of supplies they need for one. Wade says the Atlanta Community Food Bank will lean heavily on partner. Farmers he said farms have access produce. And that's a big part of our supply chain right now so we'll rely on that even more because of pre existing grocery store partnerships food pantries can source bulk products quickly and with better margins than consumers. That's why food banks around. The country are asking community members to donate funds instead of food. Wade said you can give me a canned food costs you a dollar or you can give me a dollar and I can get nine cans of food. This is the same. Even outside disaster times for the Atlanta Community Food Bank funds are also more essential than ever because they like many other nonprofits had to cancel fundraising events in March of two thousand nineteen. Their hunger walk run. Generated eighty thousand dollars with ten thousand participants. But this year it's been canceled. School closures across the country could leave up to thirty million kids without meals according to CNBC. That's because the national school lunch program feeds up to thirty million children per day. The correlated breakfast programme beads fourteen point seven million children daily in the child and Adult Care Food Program serves more than six point. One million children schools closed national and local groups are doing their best to keep children fed in North Carolina for example no kid hungry and see is continuously updating list of free school meal locations in Northern Kentucky restaurants like Poseidon's Pizza Company are supplementing local school cafeteria efforts by offering free small pizzas to K. Through twelve kids. According to Fox nineteen celebrity chef Jose Andres turned his New York City and Washington. Dc Michelin Star restaurants into takeaway kitchens to help those in need. Employees are asking for seven dollars per meal. Although those who can't afford to pay don't have to under his also working with other restaurants to serve as community kitchens to cook for world central kitchen and he's calling on Moore to do the same. Where possible end food? Pantries can help with this. To the Atlanta Community Food Bank is bringing supplemental food to five local school districts adding to the resources local cafeterias have in place for daily meals for children and their families. Wade said providing about ten thousand pounds. That's forty five hundred kilos of food per week per site right now. That's about a quarter of a million pounds of food. We expect to provide these schools altogether. The feeding American network which the Atlanta Community Food Bank partner member of is taking unprecedented steps to ensure its members are able to feed people in their local neighborhoods. Feeding America launched a covert Nineteen Response Fund a National Food and fundraising effort to support people facing hunger. They're working with government leaders to ensure its response include support and flexibility for Federal Nutrition programs ensuring that twenty two million children who rely on school meals have access to food outside of the classroom building an inventory of emergency food boxes to distribute food banks as need increases and providing emergency grants to food banks
Dining in Cork, Ireland
"Week. We are with Monaco's Johnny German as he talks through the reach and varied culinary delights on offering Cork Ireland's second city in the southwest of Ireland and on the banks of the river. Lee Kirk or as the locals refer to it. The real capital is a true culinary. Hotspot first-place visit is a Cork Institution. The iconic English markets buying the city center a bustling Victorian covered marketplace packed Boulevard sans trading products from the local to the International. Maneuver your way onto the barrel. Vaulted CEILINGS THE ALTERNATIVE BREAD COMPANY. And pick up a loaf of traditional Irish soda. Bread loaf under your arm. Wander over to O'CONNELL's fishmongers which offers freshly caught fish arriving daily from castletown bear in West Cork. Get yourself a slice of the very popular oak smoked salmon to pair with your bread. Even Queen Elizabeth herself visit the marketplace. During a state visit into an eleven pat O'CONNELL the fish monger welcomed the Queen and pointed at a monk fish. He said it resembled his mother-in-law. The Queen laughed uproariously across a few Stolz to a Riley and sons butchers established in nineteen. Ten here get a good serving of tripe tra- Sheen and Caribbean some or d'oeuvres to chew with relish tripe is the stomach lining of a sheep or cow tra- sheen variety of blood pudding and Caribbean pig trotters. Old famous in the market due to its long standing history of providing salted beef and to sailors circumnavigating the globe departing from the coastal harbor of Cove. Exit the English market and amble along to the Michelin starred. Itchy GAUCI on key patrons. Sit on stools or at the counter and observe the chef. Takeshi Miyazaki at work in the open kitchen experience. Japanese haute cuisine fused with local ingredients in fact Miyazaki uses local English Beans to make his tongue cut through dishes. The menu offers items that are grilled steamed pickles chewed in rice soup and Sushi me all reflecting the seasons sample the spring dishes pickled awash with Sardine Rhubarb welcoming. And She Soto's has crunch Kenny cream. Crockett with castletownbere crab unusual. Koji mayonnaise perhaps knockback. A man in Tokyo wants me to never drink hot sake. As it will give you a roaring hangover. He continued to confidently. Say Drinking ice cold under no circumstance would give you a hangover from experience. I can categorically confirm this is untrue after succulent meal of Japanese cuisine. Checkout alchemy coffee. In books on Barrack Street they used three F. E. Independent Irish coffee roasters. I promise a sip of the coffee in alchemy will make the drinker releasing audible in pleasure. The cafe has used books to flick through alternating art exhibitions from local artists decorate the wolves and all of this adds the creative and relaxing ambiance for dinner look no further than Para Diso. An internationally acclaimed Vegetarian restaurant known for its innovative menu parody so uses local ingredients for an international taste braise TURNIP SPROUTING. Broccoli and chilly glazed. Pan-fried Tofu with Patrouille. I some of the highlights on the diverse locally sourced menu. Even for the most carnivorous of meat eaters. This vegetarian jam is a culinary highlight of the city after such a gastronomic Odyssey. A final coaling to the Abbey. Tavern is much needed on the way to the pub take post-prandial Stroll Through University College Cork and admire the neo. Gothic quadrangle employs tres. Now for an evening staff Digestif in the Abbey Tavern a pint of Murphy's referred to me once as glorious mode of the River Lea make sure to bring along a copy of night boat to ten year by Kevin Barry Long listed for the Booker Prize last year this very pub features in the book and gives the reader great insight into the colloquialisms lyrical accents and the culture of this great city wined dined evening in a snug crack. Open a bag of cheese and onion crisps. And hopefully you'll be treated to a boisterous sing song as the night rose on and on
Lyon Is the Real Capital of French Food
"Week. We hit to Francis third largest CT. Leon challenges the likes of Paris with food and drink selection. Our Guide is Monaco's Maddalena Polish. When you think of fine dining in France Paris is probably the first city that springs to mind. But for those in the know. It's Leon Francis third largest city that clinches first prize is the country's gastronomic capital. It boasts more than four thousand restaurants. Fifteen of which have Michelin Stars. Leon spoils choice in Tom Savitri. So it's wise. Start IN THE CENTER IN. Leon's press cheol or almost island the first port of call when dining out. Leon is a visit to one of its countless versions his red and white checkered tablecloth zero hallmark of the press skills winding cobbled streets. You need to the city. These cozy destroys originated from small ends frequented by traders in the seventeenth century visuals glow with an intimate convivial atmosphere and serve generous helpings of authentically and as cuisine wholesome home cooked meals which favour fresh produce an adult out without pretension or extortionate price tags on the rue saw. Joan London is Labou. Sean defeated West Chef Julia. Isabel and Laura Peyot march to the legacy of the famous mothers of Leon who emerged in the nineteenth century. These women of humble origins who having been released from household surveys opened their own restaurants and enhanced the reputation for excellent food defeat US contemporary dishes that remained faithful to authentic bushland fat but with fewer calories for a set menu of twenty eight years. You can indulge in a parade of salad bowls before choosing a substantial main such as canal red mullet with shellfish salsa with a hearty vegetarian lasagna replete. With strong nights childhood nostalgia. A selection of liquid cheese is followed by choice of desert which fused shopping sweet flavors like lime cheesecake with peanut paste dark chocolate cake with candied mandarins. This bustling each Twinkles CHOM and fills up quickly each night. So it's always wise to book ahead the best way to get to know the central peninsula is to discover it on foot on a morning walk up at St Rolling. Slate is the perfect antidote to the food referee tone by evening individual for energy. Please check out. The specialty coffees in delicate pastries of La Guardia. Cafe on through happy rotate. For Hot. He started the day. Head to diploid nestled near the Sun. This cafe Russell's up your quintessential millennial brunch with a twist. Classic Avocado Tastes his pad with roasted squash period. Will pancakes meat? Smoked Salmon and cream cheese dip Lloyd Sunday brunch mini features sugary surprises like chocolate coated chestnut model names with copious amounts of cheese egg and meat. It's fair to say that traditional Lyonnaise cuisine is not particularly vegan friendly if the rich food and vast quantities of the Schanzer left you in need of something greener and lighter than Asian fusion restaurants by SA- by on the Petite Rue de France. Is the perfect counterweight. It serves Southeast Asian Street Food and top US and deserves praise for its fast service. Leeann can be at mart and it's full splendor at night when reflections of its artfully illuminated buildings REP lacrosse. It's rivers. You can observe the spectacle from the character. Full Monkey Club cocktail bar which overlooks the road. A short stroll from the upper house dimly lit and decked-out like Victorian Boudoir. This sultry settings perfect for a nightcap is jungle. Patent rules aligned with curiosity cabinets. Houseplants and rip leather seats abound. The Monkey Club finesses the alchemy of cocktail making specializing in old school. Spirits Drinks Manouchehr on from Victorian literature off the Queen of Hearts. Our a drink of Hendrick's GIN partying. Sarah Flying Fresh raspy and champagne food is the lifeblood of Leone. It chefs take pride in its rich culinary history while at the same time applying modern twist taught classics. It's a synergy of preservation in progresses unle- on its title a gastronomic coughed of France. And Dare I say it over your so issue yet? Another trip to Paris and go exploring around Leonti trees
Rio de Janeiro, Botafogo
"Rio de Janeiro is not known for its food. Bossa Nova Jaw dropping coastal views and a year-long party spirit is what the Brazilian city has come to be known for the southern rival of. Some Paolo is Brazil's culinary scene is taken seriously in part because that's one of the biggest selling points of the sprawling concrete jungle twelve million city residents. Brazilians will often tell you that the only thing to do in some Paolo is eat but one neighborhood in Rio is becoming a hot spot for new dining experiences offering something more refined ended up to date than the mountains of fried shellfish and basic beach. Snacks Botafogo is an area further up from the emblematic Panama. In Copacabana Strips towards the center of town a nondescript neighborhood famous for its football club than anything worth visiting. You go there to get your car teat pop into the dentist. Visit a great aunt who lives in one of the High Rise apartment blocks today on any given evening. The areas buzzing with young Cariocas Rio Residents. It all began around five years ago spurred by lower rent in the areas more favorable location. Botafogo is a halfway meeting point for the artsy crowd that live up in the hills of Laryngitis Santa Tereza and those who commute from Lebanon and Gavia. What stands out is that butter. Fogel has an experimental confidence that hasn't been seen in the city before with many establishments running a multitude of Functions Cafe Come Delhi Barton Gallery and Art Center. All in one space on offer is a clever mix of traditional hole in the wall bars or tackles that have moved away from selling generic mass produced bid to locally brewed Ales. Let's act alongside laid-back. Restaurants often disused car mechanic shops that have been revamped to offer fresh. Well presented dishes at affordable prices plus a few Michelin Stars topless thrown in restaurant. Last cy helmed by CHEF RAFAEL Costra. Silver is credited with really kicking off the gourmet seen in Botafogo. He's earned mission star since the place opened in two thousand fourteen and sources ingredients from his own garden as well as a plethora of nearby produces in grows. The menu is Brazilian but with a distinctly Basque flavor and lay out small plates. That stunningly presented cost spent several years in the Spanish part of the Basque country before returning to rear further along. The same street is market. You Come Tech. Customers cannot for their tasting menu as part of their dinner service. But there's plenty of space at the bar to just sample cocktail for simpler. Quick Bite. Resto bar KUNA has gained a reputation in Rio for its homemade hamburgers. The line regularly curves passed entrance with Pre Party. Goes opting them. Vegan inspired cats. You Burger all soft. Shell crab in a bomb order. Side of Deep Fried Mushrooms Croquettes said with generous dose of was sobbing mustard. They're delicious humid some nights in Rio plus dancing to their Afro House and Techno Dj sets calls for tip top soft drinks list to quench your thirst. Community subs traditional Matej their own in house. Fizzy drink and ZINGY NUTTAL. Jesus like lemon ginger and hibiscus. The founder Bruno Negron seems to be focusing on creating a culture around food in the area. He helps run a regular market locale community. Let's project gets independent for Jesus together. There's a miserable feeling among cariocas here of wanting to help the poor communities around them with sustainability and a great to social awareness. Shed by many. The onus international restaurants has taken note of the areas new buzz a successful haunt Lapuma over in Panama. Run by a French Jew. Went onto launch CANASTA. Rosenborg last year a wood burning. Fire UP ON TERRACE. Russell's up messy dishes like whole cauliflower drizzled with Sadiki that accompany that wind by the glass list crew is part english-owned a wine bar that specializes in natural and organic bottles
Eric Siu of Single Grain discusses effective content marketing strategies
"I'm Marc lack on business rockstars joining us is Eric students you know a single grand there wasn't happy about it thanks for having me it was good we got what is your into yeah so we're a digital marketing seem to work with fortune five hundred companies to venture backed startup helping them grow their businesses online using paid advertising so we were just talking about how most businesses struggle in the areas of one or both generating leads and or converting leads going businesses and that's kind of where by the boss or businesses thrive as we go into other businesses and help them with the life blood and oxygen in every organization that is their ability to generate income and sales and as marketers we go in we help businesses with this what do you feel like are the bottlenecks that are holding people back from generating leads I think it's you know I think is a lack of patience you know people want to see things happen quickly a look at the the tech world when you get when you get a round of financing you're looking to put that money into paid advertising grows quickly as possible are you looking to buy your way into into customers and I think that the thing is you know people talk about content marketing to that's that's you plan a long game and that's anywhere from twelve to eighteen months journey before you even start to see anything I'll give an example I was looking at my number is far from my one of my podcast I have my got for the first year it was just flat and then it starts to slowly take off at the twelve to eighteen months market interests are still like you know go up into the right so I I think that's the thing is it's a lack of patience and a lack of you know willing to you know grind it out these big companies that have been established maybe they've been in the game the coming around for ten twenty thirty forty fifty years you said you work with a lot of fortune five hundred are you what you've been around for decades so I feel like tions part makes sense for a lot of the beginning entrepreneurs and business owners but what about the big ones because you work with bodies they want to feel like you know you can be around a long time to be paid in patient the whole way but why do you feel like these big companies were so established hire company like you to comment big companies are slow and there's a lot of red tape around the week there's a really big one in the top ten right now that we that we work with and it's just really hard to push anything through new ideas everything requires a lot of approval requires you know thirty forty days and when you're doing marketing stuff you have to move quickly I'm sure you know you have to be willing to make changes on a flying test very quickly but some people call high temple testing I think that's the thing it's the it's the level of the bureaucracy out there in the level of red tape that slows things down when you're slow you can't really get anything done so how can you make sure that you're moving fast but doing it right because a lot of times we see entrepreneurs to come out of the gate and they're trying to hit a home run right they think that all my coming into a million dollars in the first year because this guy this guy this guy and this guy this guy and that guy and a girl not girl online crushing it making millions of dollars yeah and so why do you think you know how do you think I guess is a better way to phrase it how you think people can make sure that they succeed early on while moving fast yeah so I think definitely I mean he doesn't want to have a ninety day ninety goals you know a more you want to be okay here's here's what years were at today here is we want to be so there's a two out there that just was released I think it's like a three forty five day trial whatever it's called growth factors projects and then you can literally put it you know here's what we want to be and here was gonna happen to have a whole team involved and integrates a lot of different tools out there but I think it's important to set numbers and then go for them I sometimes you know if you wanna get crazy you can have daily check ins where your check it when you're recording numbers every single day some people get that crazy I like to do it perhaps weekly but you just want to have you know whatever gets measured gets manager at the end of the day so you want to have that but at the same time I think you also have to temper expectations just because somebody else you know we got to a million or or you know ten million for you know we're seeing all the stories out there but it took a very long time to get there so I think there has to be that level of understanding yeah I mean if you did if you want to get results fast I think the fastest way to do it is to follow the right recipe you know if you're trying to build a million dollar business in your first year or maybe been business for three years and you're stuck in a quarter million or whatever the number is you want me to at seven figure market figure mark I think the best way to get there is to simply invest and learning the recipe called a blueprint formula science any question when everyone caught the rest because he's an allergy but if you and I are average yes we want to be world class chefs at least a fast way to make a world class meal would be to invest in the recipe and ingredients exactly so if you and I are terrible chefs but we had the ingredients and the recipe to create a Michelin star meal or to do it you can't not do it but I feel like most people are calling the wrong recipe in their business and that's why they're stealing and it's a direct result of you know this is why the the the end result the product is the way it is because if we reverse engineer the result it's because of the things you did the rest and I think the fast way to get results is to just invest in learning proven breast can heal the results you want what company culture at something that I feel like a lot of people don't talk about because there is just a topic that I feel like it's not that I'm kind of a boring topic in some cases a lot of people aren't doing a good job of creating company culture but I know you guys are so what are some things that you're doing to create awesome environments for your team to thrive yeah culture is not like a fun thing to talk about talk about marketing and sales at the end of the right but the thing is if you're competing and companies out there like the go go's on the face of the world you have to create a fun environment to work at so for us you know we we talked about this earlier you know some of this is becoming more standardized but for us we only work you know three days a week out of the office most of our team is remote that's happening yeah remote working I mean a lot of people are gonna become independent contractors working from home it's gonna be a more common same people there's actually billion dollar businesses that are now shifting over to having a majority their workforce beat you know remote I think that that's interesting that you guys have come up with a way to do that no single grain Eric sees joining us where to inspire and forming connect the community of entrepreneurs I'm Marc lack on business rockstars so Eric what time the company culture I want to know how did you come up with this whole remote working thing I know it's not something that you created or invented how did you decide that was the right move for your business that's interesting so I used to work for this online education company and sixty percent of our team was remote and I was like wow this is completely I never done this before and it actually worked really well for us we know we had with as long as you have the right meeting cadence scheduled what's your managers or with other people on the team and then you for us we always did at least you know to onsite meeting for everyone got to meet each other in a week we kept the glue together and and you know we had the the right elements the right mix of kind of meeting in person also you know collaborating online so that work well for us how do people accountable because I feel like that's the tough part right students people are no longer in the office and not being in the office means that you should be or could be micromanaging them and things like that because nobody likes that yeah and if you have to my command ship with the wrong people but at the end of day distinction to make here is how do you hold people accountable when they're working remote and they're not in the office you can't see them here than it is meeting great question so we do with with the rep reports there is a one on one every day with their managers and then the other thing is week there's a variety of tools that we use that we use slack for example but then there's a plugin called geek bought that one do a daily stand up checking on okay would you do yesterday were you working on today so everyone can see what's going on at the end of the week on Fridays how we use a tool called fifteen five that will send a report based Wilson questions saying okay how do you feel about this week what did you learn this week and will you be the college was this week what your struggles this is the a bunch of questions there and like some random questions thrown in and then everyone can kind of see how things are going on from my levels from admin level I can see how are people going over time how is the training and then we have a question in there how much have you grown this week how much did you learn right and that's also we're seeing what's trending so for us were able to measure kind of what's going on and we're also very focused on helping people grow as well so we're investing in their their education to unravel to
Death and dying: how Indigenous communities grieve, survive and thrive
"The hardest part of being from northern indigenous community is all the deaths. That's what's the title of an OP. Ed that inaugur analyst Ozzy Michelin wrote for CBC indigenous last February in the article he writes about the lower life expectancy of Vini wheat and the high suicide rates of his home province. Labrador and how one grieves again and again and in his case from afar. Ozzy is from North West River in Labrador. But we've reached him in Montreal. Hi Ozzy Arizona. So tell me what inspired hired you to write this op Ed. Well actually it was about a year ago this time I had gone to the community of Nain With some work and was visiting some friends. I'm a dear friend of mine. And after hearing about him for years and years I met her fiance and six days later George Tragically died. Ride in a snowmobiling accident and had been going through a lot of deaths at that time and it just really made me think back to growing up in Labrador. That just always seemed like a particular community would be hit with death after death of just felt like death hung in the air and then it would go away for a while and move on to another place and it just felt like it the neons turn and I just. I've seen this so many places in Labrador over so many years. Just this made me WanNa talk about it. I think it really can't do with a lot of people living in northern communities because is is not just labrador. It's all across the north. Why do you think Experiencing death in northern community is so much more difficult was because we all have very large extended families in from very small towns so our connections and relationships run very wide. We're all like one one degree of separation if that even and with this you know Anything that happens you hear about it. And even if you don't know the person we all live the same lifestyle l.. You know and it can happen to anyone of us we really really feel. It was a tragic boating accident. That happened this past summer in the community regulate and together Strangers put together a fundraiser as a family who lost a husband wife thousands and thousands of dollars to help support the family for transportation and costs. Because it's it's dying in the north is expensive In your experience how to northern communities handle grief well this is actually really the kind of the silver lining to the the beauty in. It is that we're really good at coming together and supporting each other and putting things aside when there's a tragedy and is a shame that we have to do this so often but at least this is the time when you see us at our best helping each other. It must be difficult free as as someone who lives in Montreal now When someone dies in your community how do you? How do you agree from afar? Yeah it's it's always kind of a strange situation to be in you feel really alone. You spend a lot of time on facebook looking at pictures and messaging people phone calls with parents and friends just checking in seeing what's going going on trying to stay up to date and also connecting with other people that are far away saying here. It's going on at home and just kind of that feeling of trained find at least connect with somebody and sometimes the Internet has made it a lot better because he can now see pictures and videos from faraway but before that it was even more difficult very isolating imagine. Yeah but there's you know there's the after realize that you're not alone in this and other people far away that are affected and you can talk to them. Haven't really connect with them and support each other now. Ozzy as you mentioned social media has really changed how we grieve. But do you think it's made it easier or more or difficult as somebody who who may not be able to get home for that Social Media has definitely changed we even the north in some ways. It's bad because is the families that are grieving can sometimes get inundated with people. Wanted to know what happened or wanting to see how they can help the families. Just want some privacy at the time but then also at the same time for those of us. That can't physically be there. It's a way for us to watch and feel like we're there Sometimes it might even be feel a little bit further away but at the very least yes. We can sort of participate in our own way even if it is kind of shallow in spite of all the untimely deaths in northern communities They still continue to survive. Five and thrive. What do you think that says about any Weirton about indigenous people in general? Well I think that our lives have not always been easy. We know what it's like to live through hardships and that has helped make people very empathetic when it comes to things like this I. It's our reflects to reach out and and help and this this helping each other. It's what kept US alive in the past is what kept our ancestors alive. And it's with keeping US alive right now What types of initiative have you seen in communities that are are combatting and dealing with this issue? I think my favorite is comes comes from Maine and it's create a good day and this comes from Dorothy Adan talk through and She was a youth leader. She did a lot of great work in Nain and she said if you see someone who's not having a good day then create a day and that's what I think the main messages I think if you're if you're hurting because of a death and you see other people hurting you need to help them and by helping them you help yourself and everybody feels better. That's how you heal. What are some Potential things that that we can do you know other things besides Sinoe creating good days that we could do to help fix this issue. Increase life expectancies. Well I'd say on the personal level you know just embrace you awkward. Don't be afraid to reach out. Don't be afraid to look bad if you don't know what to say to say. I'm sorry I don't know what to say but I'm here your offer people food. Don't wait for people to ask for help. That's going to help a lot on the personal level the largest societal levels. I think that we need more support for mental health. I think that we need. We need to champion more positive role models to show that there are people out there doing good things because I think a lot of people are feeling hopeless. Ed just hope that With each year in the generation of people that we can do better and be kinder and help each other more and just hope that trend continues as as do why. I'm sure as do all of us. Thank you so much for your time today. All right thank you.
"michelin" Discussed on KQED Radio
"Older hi hello you one more question before the game so you're a great chef your master several different cuisines is there one thing that you're terrible at making like your kids only for example like you kids would never your mac and cheese is going to make it into the show I don't know it depends it depends honest you it's so hard for a chef to recognize let me get one thing you may tell me anything you want it whatever I did was wrong yeah was not my fault that there was a one some of my most popular dishes yes there never mind the number one dish everybody in America has reviewed and yeah the most got by choice yeah you know the recipe who is from yes my wife's and I love it and I love her is Billy baseball four day images begin people unbelievable is beyond unbelievable well Jose under is we are so delighted to talk to you and we've invited you here to play a game we're calling Michelin star meet Michelin man so I said you one Michelin stars as well as other awards but what do you know Sir about the Michelin man the weirdly bloated rubberized spokes mascot for the Michelin tire company we're gonna ask you three questions about the Michelin man answer two of them correctly and you will win our prize for one of our listeners the voice of their choice in their home answering machine built whose house address playing for Gabriel Patterson in Reston Virginia all right the first question the Michelin man who has a.
Hélène Darroze at the Connaught: Two-Michelin Star Restaurant Gets a Major Revamp
"The restaurant allender us at the casinos at historic hotel in Mayfair. The A two Michelin Star restaurant closed its doors earlier this year for full refurbishment and modernisation and it has just reopened after two months and how how much has changed. That's what we discussed with Helen when she visited me. Dory Oh studio one in fact two months while when the reshot shot because we changed a lot of things I we moved the kitchen. The kitchen is not in the same place. We moved everything you know what will we we used to have have a kitchen a- location the past. Reynoso one Marino's Owen sweet was everything was disconnected amongst the world kitchen of the not so we put everything together the Mauri the the hood section and the past three so and we move think and in place of the whole kitchen and now there is the chef's table so you can see everything moved and it was a big staff in fact so two months I think normally this kind of things should have been done inform- once but there are fifty to work on this refurbishment all day long and some night and during the weekend and we succeeded to do it in a short damn so what change in fact the dining room is a complete new dining room my icing you cannot recognize the other one you can and now we cannot even remember what what was the other one so the design up. Yovich is a new designer is that's not the one worked on the tawdry even years ago so is a French designer and we worked very closely together to bring a lot of elegance and immunity to this room so so that's what we try to do and and I can say that it's a completely new design ambiance and the yeah very different to each extent does the food change then whatever food after the I have my feelings of your food and that you cannot change from I started thirty years ago and and it will be like that all along my my chef life I will say and the philosophy is all about the product I am chef who always say that the story join the plate is not the chef but the product so I'm always think being a lot of attention to the product choose and I cook what I asked to. My sous chef is to be close down to the UK producer than we used to be. You know I'm French I came from and they came from or so from this region of France with she's the southwest and where we have amazing products Russell. It was easy for me to take the chicken from the southwest of France because it's all Michael checks tra- Dr Seuss chef now let's find the best of the chicken in the UK so and for many of the products like that I want to sauce my products from the UK restaurants ability to we have to be responsible on that and we have to work with what is around us and it doesn't make sense to bring taking crump from navision countries. You know we have a beautiful travelling in Scotland extra. Let's bring them and let them saw our Aristo said to work with the local product and producer and that's the objective is to have even if I also predicts still coming from myself and he goes that's my cultural
Our Super AvGeek Week
"And welcome to episode sixty six of ask talk. I am passionate here as always with Jason Rabinowitz and we've got a good one this week. This is a really good show. I mean it might possibly be one of the most exciting at least for US episodes of the podcast we've ever done now. We obviously haven't recorded yet so we can't quite vouch that. It's going to be good as we think it's going to be but I think it's going to be as good as we think it's going to be. Portions of this episode have been prerecorded and reformatted to fit your ears exactly so here's the format of the episode. We did some things in the past couple of weeks. We're going to definitely talk about those. We've got some special guests coming up by won't ruin it quite yet. Ian Left his house I did. I left my house twice in one week. I didn't even I didn't only leave my house twice choice in one week. I went to a different state twice in one week. You went to three state. Why I left the state but yeah yeah we'll get to that a little bit later on the show because we've got some some real special stuff coming up but in the meantime news waits for no podcast her and that's right so who it has also been an incredibly busy week on that front and I think we should just dive right in with what happened in in Miami with the American Airlines mechanic in that he was arrested for sabotage yeah yeah you shouldn't do that so so if you're you're not aware if you're not from the United States or or hard to imagine you don't keep a close eye in the industry if you are listening to this podcast but American and its its mechanics union aircraft mechanic union have been going at it quite hard for the past few months over contract renegotiations uh-huh and it has not been subtle the leader of Americans mechanics union has not so subtly called for blood and and unfortunately when most people is see this kind of rhetoric. Can they negotiate a tactic. They brush it off. There's always that few percent of if people who take it to heart and do really really really really stupid things and unfortunately this stupid thing happened to be a the American Airlines mechanic at Miami International decided. I really don't like the way the negotiations are going. They've hurt me economically in some way. I'm going into sabotage plane to get overtime to fix the plane I sabotage in not only did he do that but he went about doing it in a very stupid easy to catch way and and there is a a very large investigation into how this happened why it happened why he would do it and I hope he sees many many years of prison time yeah. It's so what happened was is he sprayed or I don't know the exact method of the foam delivery but foam ended up covering a piece of the navigation system that corrupted the ability of the system to function properly. The pilots began their taxi Acsi out on the tax that they never even made it to the runway. This was a pilot or taxing for departure and something's very wrong with the navigation system so they turned around and went back to the gate other mechanics opened up the plane and said bulled that's not supposed to be there and things kind of went from there as as far as the investigation beginning thankfully the other mechanics didn't keep to themselves and keep it in the family they contacted the authorities and corporate security in Mia Miami police and they tracked down very easily who did this. I read the FBI complaint and the employees who sabotage aircraft had a very pronounced the limp and they were able to find video of going to the aircraft that he wasn't ever supposed to touch he typically never left the hanger but in this instance he actually went out to the gate and tampered with the aircraft left and they were able to trace it all back to him and he just outright admitted it all which is I guess good mix prosecution easier but I guess the saving grace of this is that the aircraft work the way it was supposed to it detected an issue at as in described that he disconnected a cable or some sort of air sensor and physically sabotaged it putting Styrofoam in gluing it in the unbelievable that he would leave so much physical evidence behind but the aircraft sense that there was something wrong long and it returned to Gates but there have definitely been cases in the past were not having the proper airspeed data has indeed caused fatal accidents. It's several incidents with Boeing other manufacturer aircrafts and thankfully the aircraft in this instance did what it was supposed to do. Identified the issue and they went back to the gate right but his intention was not to harm the aircraft of the passengers but very easily could have whether his intention was to or not to do so right exactly. It doesn't matter what his intentions were matters. What could have happened and I asked around you know is this was a serious surfing obviously but was this something that that could have easily led to an accident and the answer. I got was not conclusive mostly because we don't know exactly clearly kind of what he did. It wasn't them thankfully. I guess Kinda broadcast hide but like you said I mean there's always the possibility buddy when we're talking about aircrafts that any issue could compound itself especially once the aircraft's in the air and thankfully the American Airlines mechanic seed has thrown own this employee under the bus and completely condoned his behavior that could have gone the other way. The union could have defended him or who knows what but it was good to see them very quickly. Put out a release saying this guy sucks. He doesn't speak for us. We obviously never condone tempering with an aircraft. I don't think that's actually with with the release said that would be some refreshing honesty not a direct credit anyone but at the same time I feel like his actions were directly influenced by the rhetoric coming from the Union. There's that one video from a couple of months ago where the head of union literally calls for blood and declares war on their own airline so if that wasn't unsettling enough this this really shines a bad light on the union unfortunately on American as well because this just can't happen. It should never happen. It is terrible for passengers used to see this on the news and think oh their mechanics on rogue and they're back to be sabotaging your craft. It's just a one off case but man. That's a battle yeah it shall we switched is to a much happier story involving what involving a pilot who just wanted to go on vacation see there are bad employees like be be mechanic down at. Miami and there aren't good employees and this may be easyjet pilot for Manchester Yeah. This may be a bit of a self serving. Good deed read hot air. No no absolutely not it was self serving but it was also kind of amazing and apparently this has happened before but this is quite amazing in that. I'm an easy jet pilot was was ready to depart Manchester. I'd go down to vacation. I think in Spain was it yeah I'll I'll contact yeah yeah him and his family and unfortunately unfortunately one of the two pilots for his flight that he was a passenger on did not show up whether they were operational issues or crew scheduling this was the Monday following the Sunday Sunday French air traffic control issues. I think that French had radar issues and so a lot of easyjet flights got cancelled and and the ones that did run ended up you you know how the Easyjet operates a lot of flights where they go out in back or they go one two three and then they're supposed to end up at three but they were only able to get to two and so they their operations were a little out of sync the following morning yes so this pilot rather than leading the fight be cancelled and vacations ruined. He said screw it. I'll fly the plane. I got pilot's license. I got my ID. What's fire this thing up in get down to Spain yeah. That's got to be one of those things where you can't tell. It's a joke at first. If you're a passenger there was a woman who recorded video of him making the announcement about what was happening and I guess is is this guy serious. Is this actually happening and for the plane high Bill. I don't have a uniform but I'll be flying your plane today basically what he said Yeah. I mean let people know the pilot. Wasn't you know the the captain was able to make the flight and then all of a sudden. He's he's in a perfect position to fly down there so they went. I think one of the articles I saw the airport ops had called the headquarters and said hey we won't operate this flight with with the off duty pilots and I said Okay we'll call you back in about thirty seconds later. They called back and say go get the flight out. Just go just go who cares what he's wearing. Yeah it's a lot of e U two six four compensation that they will not have to pay the bills willing to operate a flight on his precious vacation die that thought about that you competition will never even occurred to me but yeah I guess I guess that that was some quick math that they did. Whatever we have to pay you it's far less than we would have spent the passengers singers so the reincarnation of the fourth or fifth version of the wild brand this week. Maybe we sort of yeah really a this is ludicrous. Did you watch the press conference. I couldn't get through the whole thing it was it was to Joseph Heller esque. I think it was also very trumpian and a lot of ways where she look. Let's back up a few steps. Assure bio meets yeah so there's a is an investment for a woman. I don't really know if she is an investment firm what but but she is very much of the opinion that wow air is a brand worth salvaging and salvaging now while come back now so they sank like eighty six million dollars which is half of the amount due or something along those lines but they think a lot of money into buying the how the remnants of wow air air and apparently they want to relaunch service between Iceland and Washington Dulles next month this coming October with the two unidentified aircraft. I guess they have them in mind. Along with dedicated cargo freighters they have two that are ready to go to to bring they're beautiful fish and delicious water out of Iceland as she kept saying what they're beautiful flight attendants majestic skies and the whole thing is I don't know anyone that thinks wow Ariza brand word saving came and went so quickly in spectacular fashion stranded a lot of people and brought Icelandair to the brink of financial ruin by its back. I guess maybe kind of I think this is going to fall into the category of Kabila. Leave it. When I see it type thing the yeah the whole idea bringing back wow I get it was a a very easy easy brand to understand. I mean wow the planes are per bowl. You've got you fly to Iceland and you fly back and forth. I get that that proposition is very easy. This seems to be taking that ease of recognisability and turning it into this weird hybrid hybrid like the cargo thing why not just start cargo flights. I don't understand how that's a wild thing I don't know and the whole thing of of wow is supposed to be an ultra low cost carrier. That's what they were. That's what SORTA worked for them but at the same time she's talking about. We want to have a a lounge Catholic for all our passengers. We don't charge for water and we want to have Michelin starred Chefs Lady. That's not how ultra low cost carriers work. You have to pay for all those things so you can make money. Unfortunately our didn't make enough money. Even being ultra low cost a bottom barrel pay for everything. I don't know if she's ever operated braided airline in the past. I don't believe so but an airline cannot on the one hand the ultra low cost and at the same time have lounges for everyone and give you free Ramillo's on a five hour transatlantic redeye from Washington to Iceland it just none of that bath checks out but it sounds like a recipe for a very very nice ace airline that will operate for one week yes so. I don't like to throw them. Throw them away so quickly but do not book a flight on this airline. Let's start offering offering it because I don't understand how they could turn around to start offering flights this October so damn quickly. It doesn't make sense. I don't do that unless it's so cheap you can just throw the forty bucks fairway not care. I mean if I'm going to get a trip to Iceland free water. 'cause I mean okay but the water is delicious and Michelle Starr meal and do wait a minute. Wait a minute. I just figured it out. The whole cargo think they're gonNa make you carry the cargo in your hands into the seat. Aren't that's a nice value add proposition. That's you're going to have to hold the fish yeah. That's going to be so cheap so we can't eat the fish we have. Have you just have to hold fit. You are the cargo carrier. Oh well yeah the whole thing. Is it reeks of like eastern nine or something like that just but I don't really know. We got to see this week but that lead story for later in the episode yeah so yeah while coming back second apparently very quickly. I don't buy it. I don't see the need for its but shore speaking of airlines which are a little confusing confusing and usually on our radar we continue to question whether Norwegian will exist in the medium term future yeah or even short turn this short term future yeah. They are having worse financial issues than than usual usual. They've really a bunch of external factors of really hit Norwegian hard for when they started long operations. Boeing was late delivering the seven eight seven which was unfortunate fortunate so they started operations with their craft from anyone who had them and then the Trent went thousands broke and so they had to wet leased aircraft from anyone that could have than the seven three. Max grounded so they had to wet leased aircraft from anyone who they could find sensing a pattern here. I'm getting the pattern here and so speaking of wet lease just a few of the current wet lease operations operating on behalf of Norwegian a euro-atlantic seven six seven the high flight eight hundred eighty a high flame three forty develop a
JPMorgan Kills New App Service for Young People
"Explore Napa Valley, California with WSJ magazine and into Garay. Join WSJ magazine on intimate. Winery visits with globally, acclaimed winemakers and celebrated shafts enjoy stunning views, Michelin starred, restaurants, private sellers, and much more book the exclusive trip at Indy. Gory dot com slash WSJ magazine or call six four six seven eight zero eight three eight three. This is tech news briefing, im Tanya, Bustos reporting from the newsroom in New York, and J, P Morgan, scraps its new app service for young people just one year after making the app available nationwide the details after these Tyke headlines. Spotify lands in agreement with President Barack Obama and Michelle Obama's production company in which higher ground will produce podcast exclusive to the streaming service partnership comes after Spotify recently acquired a trio of podcasting companies for around four hundred million dollars part of a plan to spend as much as five hundred billion dollars. Total on such deals this year, and the journal says Spotify continues to expand into podcasting as an effort to keep users more engaged also where the company is seeking to differentiate from other services with exclusive content. China's granting five d licenses for commercial use to its biggest wireless carriers opening the next phase in the race to dominate the next generation of mobile tech. The ministry of industry and information technology said the country's three state owned carriers would receive licenses as would cable network giant China broadcasting network, now with the roll out of five G the global cellular equipment market is expected to grow two percent. Annually reaching one hundred sixty billion dollars by twenty twenty three. Google has made a long awaited acquisition to bolster its cloud computing business, a booming industry where it has lagged behind rivals. It is acquiring looker a business intelligence software, and big data. Analytics platform for two point six billion dollars in cash. The two companies were well acquainted alphabet earlier invested in looker through its venture capital, arm capital, g the journal says the move indicates Google will continue to pour resources into its Google cloud division, as it remains far behind rivals, like Amazon, and Microsoft, and cloud computing. The deal is expected to be completed later this year, pending regulatory approval coming up J, P Morgan kills an experiment to attract younger customers, what it means for new digital banking. Initiatives familia in those ambience. Earlier. Swift the inadequacy. Evo ski must sent this. Interim this guberntorable scheduling door in good. Get message gunman women this Lisa. What is that little sister dossier laptop zeal? J P Morgan began informing clients Thursday that it had shutting down banking brand thin. Fins closure is a quick about face for a product J P Morgan hoped would help lure in some new younger customers. Let's get more joining us in the podcast studio. Wall Street Journal reporter, David Benoit welcome back. Thanks forever. Of course. So I for those of us who didn't try it out. Can't now ask your date. I guess if you could I walk us through what Finn was because it was a bit of a digital hybrid. Right. Sure. So, so Finn would have been an online only Bank, so it would have been you, you download the app, and you go start in account in sort of like their various other options out there, right where you can transfer money in and out in get it only online really odd had some cool tools within about saving and some suggestions on, on how to use your money and budget. And then the, the extra the hybrid part here for for Finn was will you could also actually physically go to an ATM you go to a chase teller for some things and you could withdraw. In deposit money. And that's that was the big thing, you, there's a place where you could. You know if someone paid you in cash, or in check, which I think most people don't get millennials get cash. You could actually deposit it at an ATM and how it go into your county. That's a hard thing to do. Right. I guess it speaks to this shift, that's happening, obviously, especially younger people, they don't really finance the way the structure has been in place. So do we take this about face as big banks, having trouble circumnavigating this new space? I think everyone sort of experimenting a little bit in, in sort of testing things out. If Morgan certainly throws a lot of money around in technology in general, and I think he's willing to sort of drop things not work out the way they thought Jeep Morgan seems to have learned some things from, from their interactions with with Finn customers about and they've at the same time been improving their standard chase mobile app and expanding their branch network. And they just felt like we don't need this other. Brand over here. It doesn't mean they're going to stop trying to get millennials on their app in and you can actually now open up chase account, whether or not you have a branch near you. So there are other other ways they sort of trying to do it mentioned, how they're sort of a big player in this space. And there is such a aggressive spending on this kind of tech, our rivals faring as they try to restructure their whole being as well. Yes. So chases like one of the largest deposit banks in the country, they're second, most branches and deposits. So they're a massive organization. They touch him one into households what they talk about. Which is why they're allowed to sort of try this thing out, and then kind of quickly folded back into perspective. There are lots of other things Goldman Sachs's trotted out this Marcus checking and savings account, which is the difference between it and Finn was, we'll one didn't have that physical location. We talked about, right? But to Marcus and Goldman are paying you an awful lot of interest right now. So your money is making money for you. And that is a huge draw in his doing pretty well. We think with millennials. There are other options from places like acorns, which is, you know, building up trading in, in other ways investing, they're adding checking accounts on top of it. Everyone sort of trying to get at young people in how they use money and deposits in deposits is the key here for all the banks because they take your deposits, turn them into loans, which is where they make profit. I think that's a good note to end on David, thanks so much for the time. Thanks for having me. For more on the digital banking app world, you can head to wsJcom and followed David Benowitz coverage. That's it for the tech news briefing from the newsroom in New York. I'm Tanya boost does. Thanks for listening.
"michelin" Discussed on The Bill Simmons Podcast
"I mean on my podcast with Priscilla. I was talking about how Yana saw him at a Knicks game. And it was just like like, oh my God. It was just amazing to watch him in person. And he had hit this other level where I had reached a point in my life, where I'm like, I'm just not missing this guy if he's in town anymore, right? Like Yannis the town. I'm going, okay. Which means he's a three star Michelin guide three star Michelin. So you saw LeBron person. Correct. Lebron is better three star guy. Really since like, oh eight this is like he's like Tanner might have been. There are no seven. I don't know is right around eight oh nine was when he was like almost a four starfish on guy. But basically for ten straight years, he's been an undeniable you have to see him when he's in town kind of guy, but you hadn't seen him until recently. Right. So it was the. Three star LeBron experience like that three. It was incredible. He went nuts in the first half. The second half was like whatever they were by fifteen the Lakers row by fifteen in the third quarter by ten in the fourth and like with Spurs got hot and hit some threes. But he was just he's the guy like when he's on the court. He's the only one you're watching. You're not even watching the ball. Right. You just watch them standing at the foul as fast shots. I just wanna see him. Do a thing that I would not have seen otherwise. Yeah. That's all you don't go to the bathroom. And he's out there. Exactly. That's all that. You're looking for the I think you gotta say he was he was a three star Annaud seven though because that's a year when he went nuts against the four day special. Yeah. That yeah. Thing is that was kind of his breakout game. So I don't know if that qualifies for oh seven or not I would say the next year coming off that game. Definitely. That was the flag for me. It was like as soon as he was in the league he was at least two stars. But I don't I don't think it was like, stop everything. Lebron's in town until oh nine this Lakers game was a lot of fun because the boy, I think the twins. They're Levin now..
"michelin" Discussed on The Ross Bolen Podcast
"What are your doing everything right now. I mean, because we're apart right now, the only things that were really. Showcasing our, you know, we only have to videos on the channels like two and a half weeks old. This is ridiculous. I'm looking at the page right now. It's two weeks old. One hundred eleven thousand four hundred and one subscribers to videos. One of the first one has two point four million views. The other one one point, two million view. If you have no idea about the metrics of the internet, that would be considered a fairly good start on on a brand new YouTube page that is legitimately it's an inside look at your relationship. I mean, it's gonna be a lot more. Not just I mean, yes, we're gonna showcase. Our trips be us cooking. He's gonna teach me some knife skills. We're going to be any projects we have coming up. We're gonna share on the channel photo shoots. We do together. We're going to do on the. We're going to post on the channel I've skills. Yeah, I didn't hear anything else after the knife skills. I wanted to teach me some like I mean, he's a Michelin chef. I wanna teach me Michelin, right? Like Michelin level knife skills. We would for people who don't know. Lynn breaks restaurants, the Michelin guide gives ratings to restaurants in cities that they deem to be worthy of word rating worthy of a right. Yeah. Okay. So it's a big deal. It is a very big deal. You're Wagner. Now I'm a flogger you know, I have my own YouTube channel and I'm a little jealous at this one is off to a better start than my YouTube channel. You've done a good job with it, though. It's it's well branded. Hank you've, there you go. You have my stamp of approval. I know you feel much better. Now I do now that I'm gonna tell Robert. That wasn't the hundred, eleven thousand subscribers. That's not what you were looking for. Was more of me signing off on it. I need your approval, right. Okay. Well, let's that's cool. I look forward to watching the knifes the knives Sang's knifes knives. He also did my makeup which is coming. I'm gonna post that this week. It was horrendous. Is it funny? It was, oh my God. Speaking of traveling a lot which you do. We have discussed many times on this show, things like travel, etiquette, specifically issues with air, f- air travel and the fact that as soon as the buildings when the plane lands, everybody gets up from their seat and then it's just stuck in the isle like an idiot until you can get off and you might be one of these people if you are I, I am insulting you on purpose. I'm not. I'm not trying to be a lessen the blow or anything like that. We call that a trash move. It is a complete trash when you stand up immediately and then you're stuck standing for twenty minutes. And we've heard all the arguments that you know you wanna stretch or whatever are we get it, but it's not about that. It's people are impatient and they wanna get off the fucking plane as soon as they possibly can. That that you're not playing the right game if you're not maintaining your seat in my opinion? Nope. What do you I mean, what is your move on the airline than what do you do personally flavors class, and then you don't have to worry about that. I have to get up immediately are no one can get up on circumvented the problems of the normal working class. There's no trash of there, and I, it doesn't fucking matter. Dammit. I didn't. I never thought about that trash. Not in pray. I was never in a position to be able to fly first class until like two years ago, so I never got up until you know the people in front of me were in the aisle. That's the move. Yeah, just to be cool. I would you stand there in like scrunchy neck and looks dumbest. Fuck. I can't even scrunch my neck. I'm bent over like The Hunchback them. It's it's not a good look for me. Was other thing we talked about flights out, fuck do the other day. I was on a flight where there was a first class first class most flights, but it was one where they do the thing where they closed the curtain between you and the in the first class people that feels like it shouldn't exist anymore..
"michelin" Discussed on The Moth
"On your said it best when you make a holiday sauce and you're over the stove and you're, you're making your your liaison and you make it right, you're going back in time. You're making the same sauce that all these fringe cooks has made all these folks have done the same thing and you share this share this moment if you do it. Right. It's a beautiful thing. I didn't understand it till very recently. So the Michelin guide meant everything. And if any chef tells you they don't care about the Michelin guide their full of shit because they either have a stance against it or stands for it and as a as a cook, I didn't expect to ever get a Michelin star and they go on the great on a three star system. Even if you're included in the guide, it's an honor. One star is is is awesome. It's great. And it's category. Two star means it's worth a detour. Three star means you're at the pinnacle. You are the top and it's worth a special occasion and three star basically means if you're going to eat there, you're going to expect the best meal of your life. So to star, you're sort of in between good and amazing. So. We were dealing with the burden of sort of being the custodian of two Michelin star restaurant at MoMA co, something that we didn't really ever contemplate or thing about. We sorta dreaded the fact that we had to carry it. It was an honor, but. A very influential chef called me and said, this is the highest honor chef could receive, and I didn't want this honor and it was terrible feeling, but knowing the history of the guide, knowing the history of the culinary profession at something that I had to carry and not just myself everyone who co. So this day it was winter in two thousand nine Gianluca. Luke comes in with a dining companion and nobody wants to sit in front of him or cook in front of him. Momofuku co is very, it's like a diner, but we're not serving short order fries and pancakes, and burgers. I don't even know how to describe the food we do. We just try to make something the lists simple, but seemingly complex. And that day I was working canape station and they sat in front of me and he's a very pleasant guy. Very nice. And. I just I never get that nervous ever. But I just lost all composure. I became extraordinarily paranoid about the food I became. I lost the ability to think straight, and maybe that actually happened. I don't know because I sort of black that whole moment out, but you know, we start serving him a barrage of canapes of of crude, o of of of a blackmail black pepper and biscuit a fluke, and buttermilk Santa Barbara Uni. And then he drops question and he he, he was trying to talk to me throughout the meal, and I was if you've been to co, we're not the most loquacious bunch because we're trying to focus on the food not talk to their guests and it's not because we're mean or or not, it's we're going. We were more concerned about getting the food, right? And I was trying to talk to this guy and he and he gave me this questioning and he said, well, David, this is the first restaurant I've ever worded two Michelin stars too. And I've that I've never eaten that. So immediately I. Like like, I didn't need to eat here because I trust my inspectors. The Michelin guide is notoriously famous for their inspectors that go anonymous and the go multiple times, and you have no idea when they come in..
"michelin" Discussed on TechStuff
"In as a member of parliament the country said well i guess we can't really keep you banished you represent the peoples to come on back and eighteen seventy one frederick and michelin transformed knock you ab into nacchio limited creating a share company and as the name implies this is a company in which investors purchase shares or a percentage of the ownership of the company essentially nacchio's becoming a publicly traded company though in those early days it wasn't on a public stock exchange michelin purchased and estate called you manner which included property along the nacchio rapids and all of those assets became part of nacchio limited so while michelin made the purchases he ended up incorporating that as part of the company and they started having their headquarters in this manor house and the waterfalls that were adjacent to the manor house were considered part of their property they actually owned the waterfall in eighteen eighty five the company built the first sulphite pulp mill in vin lend this took a different approach than the mechanical mills that had used physical force to break down the wood into pulp now there was a chemical process in the mix so let me explain that i you need sulfurous acid not sulfuric but sulfurous the mill could produce this by taking sulfur and burning it with just the right amount of oxygen which would create sulfur dioxide they would then use water to absorb the sulfur dioxide which creates sulfurous acid then you add in some carbonates or hydroxides as counter ions and you pour this pulping liquid into a double boiler now double boiler is device in what you have one container located inside a second container and around that that first container the inner one you have water so you got second container you've got water than you have an the first container insight all of that.
"michelin" Discussed on WLOB
"Hi this is kevin crocker host of alabi talking main heard every saturday from three to five pm you are invited to join the team as we discuss all topics affecting our society at the state local and federal levels so please email the program with your comments opinions and questions through our station website and we'll discuss them on news talk wwl abi thirteen ten am and w l v radio dot com i hope to hear from all of us soon you can't enjoy your outdoor living spaces when your home has unsightly green and black stains anita cleaning why scrub when you can spray and forget spray and forget the revolutionary no rinse exterior cleaner elimidate stains from old mildew algae moss and like it spray and forget brilliantly cleans roofs siding fencing walkways driveways outdoor furniture and more without pressure washing brushing rinsing make your home and your outdoor living space is brilliant again with spray and forget look for the yellow label weather hits the right white to make all the difference that's when the michelin man is on your side helping you see veteran drive safer with new michelin premium wiper blades designed with exclusive smart flex technology friendless beam designed michelin blades flex to the curve of your windshield giving you unparalleled streak free long lasting all season performance so when the going gets tough ready with michelin premium wafer plants it's a difference you can see available at walmart and other fine retailers heart disease causes over six hundred thousand deaths in the united states each year the most common form of heart disease is coronary artery disease a major cause of heart attack high blood pressure high cholesterol smoking diabetes obesity and lack of exercise increase your risk calcium scoring with cardiac ct can identify plaque buildup in the coronary arteries before symptoms appear ask your doctor if cardiac screening is right for you for more information visit radiology info dot org greater portland's new fm one hundred point five.
"michelin" Discussed on Q: The Podcast from CBC Radio
"Yeah i think there was a part of the michelin deal because they had had the profession had had to have the big usually that comes with its uh that you you're not really sure if he is truly responsible for the teenagers father's death you know doctors experience that almost every day in their lives you assume that they have their you'll they do their best in order to avoid those kind of situations so it had to be something that you know wasn't definitively you know he's fold um so you know this kind of a profession made sure of that and it's type of profession needs a lot of control after i saw the film at spoke to number friends of mine who were doctors and they said that typically heart surgeons are can be very quite sociopathic they need to remove themselves from a motion in order to do the job that they do kind makes and yet or they begin to get themselves confused and thinking that there god did you have a child and honest have you ever thought there were gone actors pass look did it is they're not massage therapists they're not dealing with the body in a gentle understanding compassionate way that's about nurture the dealing with the body is a cadaver as a physical machine in time and space that has certain causes and consequences in reactions to what how it's touched what's coast what's severed what soldiered on what stitched and and this pistons and there's all sorts of different machinations within the body that make perfect.
"michelin" Discussed on The Tony Kornheiser Show
"No i wonder if he sort of although i mean curt flood in some ways has a little very gung or to history was widely import yeah i mean if you have your you're not suggesting con cabinet could be forgotten to his home sort of overshadowed in the law i missed the opportunity to be out front on this thing i think he missed that and now he has to depend on the goodwill of others which is hard to do i'll counterpoint and i quote the nfl is decided that will not force players to stand up for the nash playing over national anthem total disrespect for our great country donald john trump and okay well that's you know that that's them what else michelin guide is out with his rankings for restaurants indecent yes in janitor colmey chatter and i hear a chatter hose was not even one style so but we didn't even get have you ever the ones that be just beat out xiaomi where i've eaten jot holt lay travel they did not yet know comey in mecca were wooded once joining the rank and the restaurant guys upset the receipt you didn't get one anomaly sits didn't get irate yeah yes yes and there's still love seats him of either lewis is a final toll with to stall still no threestar restaurants in town and 3s apple princess got to again you're pineapple poet rose in any law and not get to that got one mini bar get minibus those two seats were very upset about all sorts of foreign base restaurants foreign food based.
"michelin" Discussed on Success! How I Did This
"My dream was to have michelin stars i'd be very lacking in life but the truth these that does to his starch were so crybaby much but no so much for me but all my team because your team is like very loyal guys that they can be with you but the gumbi would somebody else you are only as good as a teams who have around you we're leaving in this word and how these celery ships we are so many now is better not to be a celebrity because he's more ciller reach of the chefs it seems is these we are old people everybody wants to be a friend of fish have become views face girlfriend of a chef you live is winning proof improve your heating having a stem but you know again i live in a moment of my profession went to really be dark kitchens long hours subaru underbody underappreciated everybody now we have a lot of young kids that they want to be hopes that they want to reach so when you're running a kitchen had an old year on one thing i would really tried to the one you can see it in my office he's making their legalization of charm or flat more open where everybody knows who everybody ease but i'm able to see across the wrong person the broadly will never have a chance to win me and give me a good day via us the budhram senior restaurant always their deal with say on what's happening while we're gonna lose to fix.
"michelin" Discussed on Six Pixels of Separation - Marketing and Communications Insights - By Mitch Joel at Mirum
"We have so much so such a variety of information about people and their behavior that we could sit down and say well it's logical that if this guy does this and does this and searches for that and then surges fattening clicks on this isn't it logical that it's more likely that he's going to buy a car and and we can have those conversations all day long what machine learning allows for is we don't have to have that conversation anymore we say here the last twenty thousand people who bought a car go look at their behavior and find out what it has in common so we can recognize the guy who's just about to buy a car but his that artificial intelligence are does that go back to what we were saying before it's just more sophisticated data and how the and data and an analytical algorithms it is at home michelin intelligence it becomes artificial intelligence in the next step which is the actual execution of campaign against that so the machine says people with this behavior or more likely to respond to an offer let's send out this offer to that cut those lookalikes and see what the responses and if there end based on that response that's fresh input that it says oh well now i see the world is different than i thought it was and it's iterating and so now we look at direct mail again because you and i are older than the hills.
"michelin" Discussed on The Food Chain
"But of course you train our inspectors and we hire the inspectors in the countries to be sure that inspectors are able to appreciate different cooking than the european or french one what do you think about chefs who give their stars back if you are in the guy to you on the guides and we are not going to stop printing restaurants of course chef is free to talent to say that he doesn't want the style but the guys is done for customers it's not done for chefs i think some chefs will have said that one of the criteria for keeping michelin star is your consistency and the idea that you have regular output of quality food consistently throughout a year so maybe a lot of chefs feel like they can't keep up with the pressure of producing quality food at a consistent level as much as maintaining a michelin star but you know if he's the guy because the amount we do the same i mean though if you august the man you're going to restaurants on your yawn of satisfied do we not go gain so i sings at pressure probably but when you you want to be good when you want to deliver quality to show we are not giving or retiring stars without sinking and we would visiting twice threetime fourtimes it's a trough what does it feel like to take away a star heavy spoken to inspectors who say oh i i i just ate at this restaurant last night and i'm sorry to say i i'm going to have to take their star way what what what conversations do you have with your inspectors about those decisions no into the it's not like that that did that it's walking in fact it's not acquistion of like all id they have quite areas and the checked acquired areas and so if they have doubt because one of the criteria is is not that the right level they always return and in fact.
"michelin" Discussed on The Food Chain
"Which you have to wonder whether they did not at the in direct or indirect behest over the karine tourist board he wanted to see at least one korean threestar and this is you have that kind of pressure building up lots of potential conflict of interest he starts to cast doubt on the validity of the michelin star system i put andy harris thoughts declared closed l member of the michelin executive group who heads the guide section the credibility of the missing guide end the fundamentals of the business now there is the independence the guy is worded globally and consider that the reference because we are independent and because of our methodology which is transparent inspectors celery bayerische they go and visit restaurant anonymously it's not because we partner with other brands all res tourism board especially in eu countries are new cds where we want to develop the guy that we are not anymore independent the partnership is the branding the awareness all contracts entered into with private and public partners deeply that the can in no way interfere wisdom michelin guide's editorial policy there is some criticism that as you expand your brand into countries in asia there is a sense that the standard of michelin star or what a michelin star means starts to lose its consistency and a threestar restaurant in korea or threestar restaurant hong kong might not have the same standard as a threestar restaurant in france for example does syms thumb dont'a is also busy of all business but an eu focus the mouth don't trust anymore what we select download going to continue to trust the guide we have exactly the same methodology.
"michelin" Discussed on The Food Chain
"The lost few guards particularly in asia which the mission of producers new god's have been done association with tourist boards now the point is if your spending millions of dollars to have michelin gratiot city with a guide there was going to be any paying relationship there's going to be an expectation of some deliverable the end of it so if for example is to turn up to the thai guide to bangkok and conclude that there are no decent restaurants in in bangkok it'd probably unlikely then obviously the title it was not best pleased so you could imagine that there will be significant pressure on the inspectors who go through the bangkok guide to come out with a least one threestar restaurant and suryadi's number of stars that kind of conflict of interest is similarly 'visible fee look at the new scientist sole amendment to the two threestar michelin restaurant that we've given status in seoul and i wouldn't give either losing was not they somewhat on the sangatte agrees the eyewitness essence of weather ingredient quality and the presentation which i look up on technical execution that's for sure and on the sort of vision of a chef i just couldn't get these meals to even close to one style meals now i went to a frenchman and restaurant which is a p again yeah which is part of a of a broader group and i thought the meal there was exactly on spa home as a twostar restaurant said he's not the physically impossible to have a chase the restaurant and sold it isn't but the two restaurants as they chose to elevate were local restaurants.
"michelin" Discussed on The Food Chain
"And also the but set the reviews they gave and not serve at that it for many of the restaurants in has that have benefited from missions common dacians singapore's tourism ford says anecdotes late there has been a rise in the number cheers coming to the country because it's being seen as a culinary destination with travel agents from hong kong and taiwan now packaging mission and towards judy to mob boss it insists its support for the michelin food guide it's focused on marketing and publicity and while it unable to share details of the funding mechanics than business confidentiality reasons the tourism board stresses it has no influence over the selection of michelin representatives nor the dining establishments they visit as michelin is an independent feared guide a reputation that michelin fee it's a defense you're listening to the food chain on the bbc world service with me kent depend to this week we take a closer look at the michelin guide the annual publication seen by some as the final word in fine dining but the guide is a business and faces pressure to grow and compete in a global market so does global expansion bring with it local challenges.
"michelin" Discussed on The Food Chain
"But establishing a michelin stand in global food bronze is no easy feat after the most difficult part is when you should stop is to keep the consistency michael michael ladies is the executive chef of joe revision restaurant the only three michelinstarred restaurant in singapore under the litigate my whole life commission on stars because is very important when you wake up in the morning of this or in the stomach to ask questions for yourself everyday man would make my customer happy yes so you tried to get devalue solution and styles it all by awarding it onestar to hook not although i think he's a good business for the launch of the local has to be recognize perhaps not surprising when restaurants generally say a thirty to forty percent boost in business after winning at style but not everyone agrees with michelin's commendation salamone is nothing rain and updating i've come to my comes through trip locke's bay it's an open as straight through market near singapore's financial district tourist often come here because they serve local favorites like chile crab chicken satay and peking duck i've come to meet the man who own sister marcus food russia entrepreneur ntv host caves teacher his critical of the way the michelin guide awards at stalls and its relationship with singapore's tourism board guide was dug purely photos of the sponsored by the door resumed but the backlash came fall true food inspectors the singapore ants three because it's all will will wing disagreement with the ratings rankings.
"michelin" Discussed on The Food Chain
"National russian awards and the times top one hundred or all these kind of of the guards are i think me michelin has the highest can accuse us to a in the history of michigan is really important and that's what kind of gives is prestige tom campbell gold go and get all the tire your money combine there is an old saying in the business world innovate or die but once you are michelin star has gotten the attention of hungry foodies from around the world how do you innovate while keeping the customers happy in twenty twelve australian chef sky gin gal referred to her michelin star as quote a curse adding if i ever have another restaurant i pray that we don't get a star in 2014 belgian chef frederic dula said he did not want his michelin star because quote i want to be free in my kitchen according to gary pisano professor of business administration at harvard business school gaining a star doesn't mean losing innovation there's a tremendous investment they have to make because it affect everything from from staffing to ceding to ambiance and then the problem in some sense it's probably a great day in a chefs life when they get their first mission star and i wonder how long that period of elation lasse before they start thinking about the next star it's a bit of a treadmill it iran because we know that when restaurants lose their star there some estimates that they can lose 50 percent of the revenue.