First Look: Five Star Amenities Unveiled at Wonder Lofts, the Historic Condo Conversion of Hoboken, NJ’s Wonder Bread building.
Wonder Lofts, the historic condo conversion of the famed Wonder Lofts building in Hoboken, NJ, has officially unveiled its 14,400 square feet of world-class indoor and outdoor amenities, completing one of the most unique lifestyle opportunities found on New Jersey’s Hudson River Gold Coast. The boutique package of recreation and... The post First Look: Five Star Amenities Unveiled at Wonder Lofts, the Historic Condo Conversion of Hoboken, NJ’s Wonder Bread building. appeared first on Real Estate Weekly. Wonder Lofts, the historic condo conversion of the famed Wonder Lofts building in Hoboken, NJ, has officially unveiled its 14,400 square feet of world-class indoor and outdoor amenities, completing one of the most unique lifestyle opportunities found on New Jersey’s Hudson River Gold Coast. The boutique package of recreation and social spaces, expertly designed to incorporate the property’s industrial past, includes a second-floor residents’ lounge with a large, elegant living room that opens to a lushly landscaped, outdoor terraced patio and garden with seating areas. A floor-to-ceiling brick, double-faced fireplace separates the living room from an open concept dining room and entertainment kitchen, and an adjacent billiards and game room. Families appreciate the building’s children’s playroom, complete with padded floors, bean bag seating, toys, and books, as well as a fully equipped children’s art center ideal for fostering individual and group creativity and fun. A full gym equipped with the latest cardio and strength training equipment and a separate fully equipped yoga/flex studio will keep residents healthy in body and mind. There is also a screening room with couch seating and video gaming capability. The building also boasts a two-story lobby with an attended concierge, a large residents lounge with fireplace and co-working/study area, a secure onsite parking garage with electric car charging stations, a pet grooming area, large secure package delivery room and abundant bike storage. When venturing outside, residents are greeted by an awe-inspiring rooftop with stunning 360-degree views of the Manhattan skyline, all of Hoboken and beyond. The appointed space boasts a beautifully landscaped patio lounge featuring an infinity-edge swimming pool with lounge chairs, a circular outdoor bar underneath the restored water tower, gas barbeque grills, and abundant dining and lounge seating areas with a fire pit. “The remarkable array of indoor and outdoor amenities at Wonder Lofts redefines the resident experience, seamlessly merging historic charm with contemporary luxury befitting Wonder Lofts’ illustrious legacy,” said Robert Fourniadis, Senior Vice President – Residential of Prism Capital Partners, which developed Wonder Lofts in partnership with Parkwood Development and Angelo Gordon. “With the amenities now completed, prospective buyers visiting the property can fully grasp the unparalleled allure of the Wonder Lofts lifestyle.” Wonder Lofts’ collection of newly constructed three-and four-bedroom luxury residences perfectly blends restored historic charm with contemporary finishes and functionality. Each home within Wonder Lofts features an open floorplan with suburban-sized designer kitchen with center island that opens to a spacious living room, primary bedrooms with a large walk-in closet, luxurious en-suite bathroom with large walk-in-shower, soaking tub and dual sink vanity, large windows, a Latch smart home entry system and abundant storage. Other features found in many of the homes include a half-bath located off the great room, multi-functional den/home office, and a separate laundry room with custom cabinetry. Each home comes with deeded parking in an on-site secure parking garage and private outdoor space. Premium materials and contemporary finishes found through the residences are highlighted by 7.5-inch-wide white oak hardwood plank floors, custom white kitchen cabinetry framed with oak trim, elegant white Calcutta Laza kitchen countertops, top-of-the line kitchen appliances including a built-in Sub-Zero refrigerator/freezer, Wolf gas range, oven and microwave drawer, and Bosch dishwasher, and in many homes, an undercounter wine/beverage refrigerator. The in-residence laundry room is equipped with a Bosch washer and a Bosch dryer. Bathrooms include custom wall-hung oak cabinetry with off-white Glacier honed marble countertop. Remaining homes are priced from $1.9 million to $3.5 million. Steeped in Tradition, Curated for Modern Living Design touches of the original Wonder Bread factory, which once produced freshly baked bread from the 1910s to the 1960s, have been preserved in the contemporary redesign. The original brick detail, archways, high ceilings, large windows, a smokestack, and a water tower were all meticulously restored, and such modern additions as a façade of glass and light grey aluminum add to and accentuate the restored original structure. The community also includes a newly constructed five-story building located across the street which is home to fifteen three- and four-bedroom condos, several of which include private yards. Owners there have access to all the amenities of the main building, including the rooftop infinity pool. The Center of it All Wonder Lofts is located in the heart of Hoboken, bringing within easy reach all that the dynamic, family-friendly hamlet on the Hudson River is known for. With its tree-lined streets dotted with historic brownstones; an eclectic offering of neighborhood shops, restaurants, and nighttime haunts; numerous parks, a beautifully landscaped waterfront featuring majestic Manhattan skyline views; and proximity to Manhattan enhanced by PATH and Ferry service, this pedestrian-friendly town has matured from a convenient commuter starting point for singles and couples to a nesting ground for growing families. For more information on Wonder Lofts, visit www.WonderLoftsLiving.com or call 201-526-4040. Wonder Lofts owes its breathtaking blend of industrial history and modern elegance to a team of professionals including two award-winning and renown design firms, Hoboken-based MVMK Architecture + Design who served as the project architect, and Manhattan-based Workshop/APD who served as the interior designer. These firms collaborated with an ownership team consisting of Prism Capital Partners, Angelo Gordon, and Parkwood Development and its exclusive sales and marketing agent CORE in creating the vision of a wonderful community that is now a reality. The post First Look: Five Star Amenities Unveiled at Wonder Lofts, the Historic Condo Conversion of Hoboken, NJ’s Wonder Bread building. appeared first on Real Estate Weekly......»»
Jim Quinn: Burning Books In A Brave New 1984 World, Part 2 Authored by Jim Quinn via The Burning Platform blog, In Part 1 of this article, I explored how Huxley, Orwell, and Bradbury foretold the use of technology by totalitarians to subjugate and control the masses. Now we move on to a currently hot topic – censorship. “Great is truth, but still greater, from a practical point of view, is silence about truth.” ― Aldous Huxley, Brave New World Censorship “There was always a minority afraid of something, and a great majority afraid of the dark, afraid of the future, afraid of the past, afraid of the present, afraid of themselves and shadows of themselves” ― Ray Bradbury, Fahrenheit 451 “There is more than one way to burn a book. And the world is full of people running about with lit matches.” – Ray Bradbury The primary theme of Fahrenheit 451 is censorship. In Bradbury’s dystopia, burning books was the principal method of censorship, directed by the government, but generally supported by the masses. A form of self-censorship developed, as the dullards, intellectually lazy, and willfully ignorant, preferred books to be burned so they felt that would put them on a level playing field with the critical thinkers and intellectually curious minded. It always comes back to the government doing everything in their power to keep the masses apathetic, ill-informed, entertained, and distracted, to ensure their continued control over society. Bradbury believed the masses would go along with censorship because they already had television, radio, and fast cars, with vacuous programming, loud music, and unceasing advertising creating over-stimulation and distraction for the populace. They were too distracted to read a book, learn, think critically, or question the authorities. Bradbury doesn’t have much faith in either government or the people they rule. His view of humanity in general was not positive in the early 1950s. Imagine what he would think of American society seventy years later. The hostility towards books in Fahrenheit 451 for many was based on envy. The lazy, willfully ignorant masses didn’t want to feel intellectually inferior to those who wanted to read books, learn, inquire, think, and question the government narrative. Seeing your neighbor’s books burned gave a warped sense of satisfaction to the intentionally ignorant. When your government wants to keep you ignorant to better control you and you choose ignorance because it’s easier to not think, you’ve achieved dystopian perfection. Thinking is hard. Watching a screen is easy. The 1930’s and 1940’s saw the height of book burnings, with Goebbels and the Nazis burning books contrary to their ideology in the early 1930s, and then the counter book burnings of Nazi literature after 1945. It spread to the U.S., with the Karens of their day burning textbooks and literature they didn’t agree with. There will always be an authoritarian-minded segment of the population who seek power to decide what you should read or see. They do not believe freedom of speech as defined in the Constitution should be available to those they disagree with. “I wasn’t worried about freedom, I was worried about people being turned into morons by TV…the moronic influence of popular culture through local TV news and the proliferation of giant screens and the bombardment of factoids.” – Ray Bradbury Censorship is the cudgel they utilize to keep you from making up your own mind about ideas, historical events, opinions, and facts. If you don’t want the masses to know the truth, don’t let them see both sides of issues, keep them distracted by technology, and overload their brains with meaningless drivel. Bradbury’s dystopian fears have come to fruition, seventy years later. We are now a nation of low IQ sheep who “feel” smart because their overlords have lowered the bar so low, every dullard believes themselves to be smarter than Einstein, even though they can’t subtract 57 cents from $1.00 in their head. Generations have been indoctrinated to feel rather than think. They don’t even know what thinking means. “If you don’t want a man unhappy politically, don’t give him two sides to a question to worry him; give him one. Better yet, give him none. Let him forget there is such a thing as war. If the government is inefficient, top-heavy, and tax-mad, better it be all those than that people worry over it. Peace, Montag. Give the people contests they win by remembering the words to more popular songs or the names of state capitals or how much corn Iowa grew last year. Cram them full of noncombustible data, chock them so damned full of ‘facts’ they feel stuffed, but absolutely ‘brilliant’ with information. Then they’ll feel they’re thinking, they’ll get a sense of motion without moving. And they’ll be happy, because facts of that sort don’t change.” ― Ray Bradbury, Fahrenheit 451 One of Bradbury’s real pet peeves was special interest groups and minorities censoring books that offended them because they felt their group was either portrayed unfairly or not portrayed at all. In particular he regularly received complaint letters regarding his portrayal of female or black characters in his novels. Essentially every special interest group wants to be portrayed in a positive manner and will use all means necessary to censor portrayals they don’t like, including book burning and invoking hostility towards the author. Rather than make a cogent argument counter to a portrayal in a book, they scream at the top of their lungs and throw a temper tantrum. And this was fifty years before the introduction of social media platforms, where censorship has become an art form, and online temper tantrums by the easily offended have been aided and abetted by your government and their social media co-conspirators. Cancel culture is a cancerous tumor on our society and must be eradicated before it kills us. The depth and breadth of censorship in our world today far surpasses any dystopian visions Bradbury could conceptualize in Fahrenheit 451. The book burning firemen couldn’t hold a candle to what Twitter, Facebook, Google, Youtube, and the legacy regime media have done since the start of this century. We are now in the Woke Age of Censorship, where the outrage of the day results in mass censorship by the masters of deception and deceit. Even though censorship was used extensively during WWI and WW2 by governments trying to cover-up military defeats, I believe the modern Age of Censorship began with the assassination of John F. Kennedy by elements within the U.S. Deep State. The CIA could not allow the truth to be told, so the feckless Warren Commission produced a fake report about the lone gunman and if anyone questioned the official narrative, the CIA created a derogatory term to silence them – conspiracy theorist. As we know, this term is screeched by the regime media and their brain-dead acolytes on a daily basis in order to shut the rest of us up. One problem for these mouthpieces for the Deep State – virtually every conspiracy theory has been validated and proven true over the last several years. As we saw during the Vietnam War, censorship wasn’t quite as efficient as today. They were successfully able to pull off the Gulf of Tonkin false flag without the press uncovering the truth and the media went along with the narrative we were winning in the early years. But there were still some journalists with integrity in the 1960s like Seymour Hersh who refused to be censored. Even the networks started showing videos of the death and devastation. The entire war, based on lies, unraveled, brought down a president, and created turmoil and violence in the streets of America. The Deep State got slightly more sophisticated with 9/11 and the Iraq wars. As with JFK’s assassination, the government entities who would be implicated used a commission to cover-up their failures and lies regarding the 9/11 attacks. The no longer independent legacy media mouthed the official narrative and called all the independent journalists who revealed uncomfortable truths, conspiracy theorists. “Don’t you see that the whole aim of Newspeak is to narrow the range of thought? In the end we shall make thoughtcrime literally impossible, because there will be no words in which to express it.” ― George Orwell, 1984 The mainstream media was tightly censored during the Iraq wars and willingly censored themselves in order to have continued access to military command. The real turning point for censorship and surveillance occurred with the passage of the totalitarian manifesto – The Patriot Act. This despotic legislation, pre-written and waiting for the opportunity to be unleashed upon America by Cheney and his neo-con co-conspirators, created a surveillance/censorship state that has grown to such a Constitution crushing size, it has effectively stripped citizens of all their rights. The regime media is all in on enforcing the dictates of their censorship masters. With only six media conglomerates controlling 90% of the news dissemination, the corporate fascist censorship machine was easy to roll out. The masses are easily manipulated through propaganda, censorship of non-governmental approved narratives (aka the truth), and the exact same messaging by all six state approved narrative machines. With the legacy regime media no longer interested in the truth, journalist hacks acting as mouthpieces for the Deep State narrative, and profits as their sole motivation, it has fallen to independent journalists, bloggers, and insiders with a conscience and integrity to uncover the truth and act as the sunlight and disinfectant on this vile diseased pustule, disguised as our government. The government loves to declare war on something in order to implement censorship protocols regarding their invented enemy, whether it be drugs, terrorism, Iraq, Syria, covid, Russia, or climate change. The Iraq war, instigated based on fictional WMD and false narratives about 9/11 involvement, was a censorship dream until two patriotic servicemen – Joe Darby and Bradley Manning – along with a true martyr on the altar of truth – Julian Assange – who has been illegally imprisoned for the last four years after spending seven years in the Ecuador embassy for daring to reveal the atrocities committed by the U.S., pulled back the curtain on their crimes. Darby revealed the torture photos from Abu Ghraib. Manning provided Assange with damaging videos and files, revealing the truth about the disastrous Iraq War. Snowden’s revelations about the illegal mass surveillance program run by the NSA, under the cover of The Patriot Act, once again pulled back the curtain on the surveillance/censorship state, whose sole purpose is to maintain power and control by any means necessary. Assange, Manning, and Snowden did nothing more than reveal the criminality of the U.S. government and the Deep State actors pulling the strings behind the scenes. Other patriots, like Seth Rich, who gave Assange Hillary’s emails during the 2016 election campaign revealing her criminality, was murdered in cold blood for defying the surveillance/censorship state. Your government and the shadowy figures constituting the invisible hand behind the scenes, demand censorship regarding their un-Constitutional treasonous acts. When an unelected ruling elite make it a crime to expose their crimes, any semblance of a government of the people, by the people, for the people has been abolished. “We know that no one ever seizes power with the intention of relinquishing it. Power is not a means; it is an end. One does not establish a dictatorship in order to safeguard a revolution; one makes the revolution in order to establish the dictatorship. The object of persecution is persecution. The object of torture is torture. The object of power is power. Now you begin to understand me.” ― George Orwell, 1984 The censorship machine has entered hyper-speed overdrive since the election of Trump in 2016. You had Obama, Hillary, Comey, Brennan, Clapper, and dozens of other Deep State lackeys conspiring to bring down a duly elected president through the fake Russiagate conspiracy, concocted by them, propagandized by their state media organs, with all evidence of their treasonous conspiracy censored from the public because they controlled all the media outlets. The MO of these treacherous villains is to stay on the attack, accusing their victims of the very crimes they are committing, while suppressing and censoring anyone trying to reveal the truth. Two impeachments, based on nothing but lies, and a stolen election through mail-in ballot fraud and rigged voting machines, wasn’t enough for the psychopaths running the show. They took advantage of a naïve Trump on January 6, weaponizing a peaceful protest at the Capital by having agent provocateurs from the FBI create the “armed insurrection” in which no one was armed except the government plants. Pelosi, along with Wray and his FBI cohorts, planned and executed a fake insurrection, entrapping hundreds of honest citizens and imprisoning them for years on false charges. At the same time they suppressed and censored thousands of hours of videotape which would reveal the dozens of FBI plants instigating the entire “attack on democracy”. The censorship about Hunter Biden’s laptop, tens of millions in bribes paid to Hunter and “The Big Guy”, Hunter’s drug, gun and pedophilia crimes, and Biden crime family influence peddling across the globe, constituted real election interference in 2020. Other than the NY Post and Tucker Carlsson, the entire regime media complex censored the story, in particular the social media thought police – Twitter, Facebook and Google. Silence about the truth is the easiest form of censorship. Silence about the truth wasn’t going to cut it when it came to the greatest hoax in the history of mankind. As the initial test of whether their Great Reset plan could be sold to the masses through fear, threats, intimidation and narrative control, Schwab, Gates, Fauci, Tedros, and the rest of their Davos psychopath acolytes weaponized the annual flu by giving it a scary name, creating a multi-billion-dollar marketing campaign of fear, coercion, and peer pressure, and worked hand in hand with Big Pharma, Big Media, and the Silicon Valley social media tyrants to enrich themselves and censor anyone daring to question the approved narrative. This is when soft censorship devolved into proactive, destructive, deadly, demonetization censorship. The censorship conducted by Fauci, Biden, the regime media, the Sickcare complex, Twitter, Facebook, Google, and Big Pharma bought off academics, resulted in the deaths of millions. They sacrificed the lives of millions on the altar of ungodly gene therapy profits, a life destroying lockdown to test the limits of what the ignorant masses would accept, and shredding the last vestiges of our rapidly perishing Constitution. They knew masks didn’t work. They knew social distancing didn’t work. They knew ivermectin and hydroxychloroquine were tremendously effective, safe, and cheap treatments for covid. They knew their emergency use authorization and hundreds of billions in profits were at risk if they did not censor doctors, studies, and truth telling journalists who dared to provide factual evidence of those treatments working tremendously well in combating the symptoms of covid (aka the flu). Instead, they sentenced victims to death with Fauci’s remdesivir and putting them on vents. Allowing these treatments, along with natural immunity, and no lockdowns would have seen the entire episode end within a year, with minimal long-term impact. They knew their experimental gene therapy, sold as a safe and effective vaccine, was dangerous and ineffective. Big Pharma censored their own clinical trial data, and the FDA used some Orwellian doublespeak to change the decades old definition of vaccine, because the covid “vaccines” didn’t keep you from catching it, spreading it, or dying from it. Ironically, Google still does their darndest to keep the graphic below hidden from view, while promoting the pro-vaccine narrative. Based on the number of jabbed who are joining the disabled rolls, coming down with myocarditis, contracting turbo cancers, and generally dropping like flies, the powers that be will soon be re-defining “Died Suddenly” to be only those dying from climate change and gas stoves. The censoring of Dr. Malone, Dr. McCullough, Dr. Korry, Alex Berenson, RFK Jr., Ed Dowd, and hundreds of other truth-telling medical experts and journalists by social media corporations, in conspiracy with the White House and Fauci, was and still is a crime, violating the First Amendment of the Constitution. But we all know Biden and his handlers care naught about the Constitution. They violate it on a daily basis. Ed Dowd has been a lonely strident voice in the wilderness during the entire plandemic and continues to present factual proof regarding the disastrous ongoing impact of the Pfizer and Moderna jabs. His only platforms have been the alt-media, his own website, and since Musk took over, Twitter. The regime media continues to create a veil of censorship around the six sigma increases in youth mortality, disability claims among working age adults, and the skyrocketing occurrence of cardiovascular disease, cancers, and fertility issues among normally healthy individuals. The façade continues to crumble as actuarial data cannot be fudged. Life insurance companies know exactly how many 25- to 44-year-olds will die within a given year. Covid killed very few 25- to 44-year-olds. It killed those over 80 and the morbidly obese. The vaxx was so safe and effective it resulted in 80% more deaths than expected among the young. You will never see this data presented in the mainstream press. If this data about vaccines killing and injuring people or proof ivermectin and hydroxychloroquine saved lives makes it into the mainstream, it is decried as conspiracy theories and “fact checkers” declare the data false. Just google any of these terms and the first 50 articles will claim they are falsehoods. Controlling search engines is a censor’s dream. The censorship clown show arrived in the swamp last week with hearings reminiscent of the McCarthy era in the 1950s. Instead of trying to root out communists, the brain dead, low IQ, virtue signaling doofuses in the Democrat party attempted to discredit an honest truth telling man who has already had his father and uncle murdered by his government. RFK Jr.’s intelligence, guile and combativeness made the weasels and whiners shriek in agony as he destroyed their attempts to discredit the First Amendment. The Democrats acted like shrill three-year-olds, attempting to smear and defame a good man. The American people saw who the totalitarian censorship police are and who defends their right to say and write anything they choose. The lines have been clearly drawn, with those supporting authoritarian measures to shut you up, lock you down, and censor information contrary to their narrative, versus those of us who believe there should be absolute freedom of speech with no restrictions or government control. In a perfectly ironic twist of cognitive dissonance, the Democrat leadership attempted to censor RFK Jr. at a censorship hearing and after failing to censor him, proceeded to make a mockery of the hearing by first saying no censorship took place and eventually arguing censorship was a good thing. The NYT did its patriotic duty as the mouthpiece for the censorship regime, saying it was appropriate for the federal government to seek to tamp down the spread of falsehoods. There are no journalists with integrity and impartiality left working in the legacy media domain. The only truthful reporting can be found on Substack and several blogs by the likes of Greenwald, Taibbi, Berenson, Hersh, Kirsch, Malone, and a few dozen others. “A really efficient totalitarian state would be one in which the all-powerful executive of political bosses and their army of managers control a population of slaves who do not have to be coerced, because they love their servitude.” ― Aldous Huxley, Brave New World Huxley essentially believed a totalitarian state had no need to act forcefully in censoring thought. All it needed to do was use technology, conditioning, and drugs to keep the masses distracted, entertained, thoughtless, and sedated. They would willingly forfeit their liberties and freedoms for government protection and stability. There would be no need for overt censorship when the docile sheep-like masses willingly censored themselves. Conditioning from birth and copious doses of Soma produced a population who would never consider rebelling. These methods are utilized by our current totalitarian state, as government schools act as indoctrination centers and most of the population is either taking government approved drugs or “illegal” pharmaceuticals with a wink-wink from the authorities, who encourage homeless tent cities of drugged out zombies in every urban setting in America. Ironically, Brave New World has been one of the most censored and banned novels in history. Published in 1931 when the suffragette Karens of the day were busy enforcing prohibition, school boards were aghast at the mention of drugs and casual sex, missing the point of the novel entirely. It was banned all across pious America. The soft censorship theme of this novel contrasts greatly with Orwell’s dark vision of a brutal authoritarian surveillance/censorship state. “So long as they (the Proles) continued to work and breed, their other activities were without importance. Left to themselves, like cattle turned loose upon the plains of Argentina, they had reverted to a style of life that appeared to be natural to them, a sort of ancestral pattern…Heavy physical work, the care of home and children, petty quarrels with neighbors, films, football, beer and above all, gambling filled up the horizon of their minds. To keep them in control was not difficult.” ― George Orwell, 1984 Orwell actually had a pretty similar take on how the masses (aka Proles) were kept under control by bread and circuses, but the threat of being imprisoned and tortured for wrong thought was always front and center, with Big Brother monitoring their every word and action. Huxley’s soft censorship of loving your servitude devolved into working so hard you are too tired to do anything other than watch movies, drink, gamble, and root for your football team. The Proles would be too tired and distracted to rebel. The real censorship in Orwell’s 1984 involved controlling every piece of information, rewriting the content of newspapers and history books, and manipulating language to suit the needs of the Party. Enemies were created and adjusted as needed. The citizens were perfectly willing to believe whatever the Party told them. By controlling the present, the Party was able to engineer the past. By manipulating the past, the Party was able to justify its treacherous actions in the present. We’ve now reached a tipping point, where the majority thinks the minority should be censored and punished for thoughtcrime. The First Amendment is meaningless and inconvenient for those wielding the power in this country. The recent PEW poll about censoring “false” information produced truly disturbing results and opens the door to a dystopian future of the Deep State (aka Big Brother) censoring and manipulating all information we receive, while throwing dissenters and purveyors of contrary opinions into the gulag. This poll proves that government school indoctrination and endless propaganda messaging can sway the ignorant masses to believe provable falsities. The government, regime media, and social media did restrict people from seeing what the ruling elite decided was “false information”, about Russiagate, Wuhan lab leak, Hunter Biden’s laptop, election fraud, effectiveness of ivermectin & hydroxychloroquine, ineffectiveness of masks, useless & dangerous covid vaccines, and what really happened on January 6. The one problem with restricting access to this information was the “false information” was entirely true. Every conspiracy theory has proven to be right. There can be no restrictions on anyone’s speech for whatever reason. Censorship is a tool of totalitarians. The relentless march towards our own totalitarian dystopia is being built on a foundation of surveillance and censorship, enforced by unelected traitorous Deep State sycophants, unregulated rogue government agencies, and shadowy globalist billionaires. Whether this is part of the Great Reset plan to usher in a New World Order or just criminal degenerates raping and pillaging the last vestiges of a dying empire, the end result is we will own nothing, be happy (or else), live in our 15 minute gulag cities, eat lab grown meat with a side of crickets, fight off Gates’ GMO mosquitos, tool around in our solar powered scooters, while the government dims the sun, and their annual plandemic knocks off another few million. Bradbury, Huxley, and Orwell warned us, but we failed to heed their call. The consequences could be fatal to our once great republic. Everything the masses believe is false. They aren’t even conscious of the lies, so they will never rebel. The CIA and their cohorts have accomplished their goal. “Until they become conscious they will never rebel, and until after they have rebelled they cannot become conscious.” ― George Orwell, 1984 “We’ll know our disinformation program is complete when everything the American public believes is false.” – William Casey, former director of the CIA, upon being asked what the goal of the agency was (in 1981). In Part 3 of this article I will try to wrap up how the totalitarian measures, state control, and how truth, happiness, and materialism in those dystopian novels will play into our dark future. Tyler Durden Thu, 07/27/2023 - 16:20.....»»
A limited number of two-story, three- and four-bedroom townhome-style residences has been released for sale at Wonder Lofts, the historic condominium conversion of the famed Wonder Lofts building in the heart of Hoboken, NJ, and are available for immediate occupancy. The Townhome Collection at Wonder Lofts is located at the... The post The Townhome Collection at Wonder Lofts – Expansive Two-Story Luxury Homes in Hoboken, NJ appeared first on Real Estate Weekly. A limited number of two-story, three- and four-bedroom townhome-style residences has been released for sale at Wonder Lofts, the historic condominium conversion of the famed Wonder Lofts building in the heart of Hoboken, NJ, and are available for immediate occupancy. The Townhome Collection at Wonder Lofts is located at the center of the storied building and features homes with soaring multi-level interiors that mirror the living space of traditional brownstones. The expansive residences are a unique find in the Hudson County market, combining lofty living and entertaining areas inside and out complemented by Wonder Lofts’ modern amenities and concierge services. Like all of Wonder Lofts’ homes, the townhome residences include deeded parking in an on-site, secure garage with electric charging stations. Each spacious floorplan offered in the Townhome Collection is distinct. The upscale residences are generously sized from 2,367 to 2,482 square feet. The collection also includes a 1,708 square-foot two-bedroom home with a home office. All the homes in this collection provide large attached private outdoor terraces, with two of these residences also offering an oversized rooftop cabana with magnificent New York City views. “These homes deliver a new level of exclusive luxury living to Hoboken,” said Robert Fourniadis, Senior Vice President – Residential of Prism Capital Partners, which developed Wonder Lofts in partnership with Parkwood Development and Angelo Gordon. “We expect these one-of-a-kind residences to have broad appeal to growing families looking for the space and privacy of a multi-level home along with the inspired lifestyle of a new-construction, full-service building.” Residences in the Townhome Collection feature the same extraordinary design elements found throughout Wonder Lofts’ 83 family-sized homes which are now more than 70% sold, with occupancy well underway. Remaining homes are priced from $1,899,000 to $3,499,000. The development team has arranged special mortgage financing with rates as low as 5.125% available for a limited time to qualified buyers. Each home within Wonder Lofts features an open floorplan with a suburban-sized designer kitchen with center island that opens to a spacious living room, primary bedrooms with a large walk-in closet, luxurious en-suite bathroom with large walk-in-shower, soaking tub and dual sink vanity, large windows, a Latch smart home entry system and abundant storage throughout the home. Other features found in many of the homes include a half-bath located off the great room, multi-functional den/home office areas, and a separate in-unit laundry room with a sink, cabinetry, and a Bosch washer and dryer. Upscale finishes and appointments include 7.5-inch-wide white oak hardwood plank floors, custom off-white kitchen cabinetry framed with oak trim, elegant white Calcutta Laza kitchen countertops, top-of-the line kitchen appliances including a built-in Sub-Zero refrigerator/freezer, Wolf gas range, oven and microwave drawer, and Bosch dishwasher, and in many homes, a Sub-Zero undercounter wine/beverage refrigerator. Bathrooms include custom wall-hung oak cabinetry with off-white Glacier honed marble countertop. Steeped in Tradition, Curated for Modern Living Design touches of the original Wonder Bread factory, which once produced freshly baked bread from the 1910s to the 1960s, have been preserved in the contemporary redesign. The original brick detail, archways, high ceilings, large windows, a smokestack, and a water tower were all meticulously restored, and such modern additions as a façade of glass and light grey aluminum add to and accentuate the restored original structure. The community also includes a newly constructed five-story building located across the street which is home to fifteen three- and four-bedroom condos, several of which include private yards. Owners there have access to all the amenities of the main building, including the rooftop infinity pool. Magnificent Amenities for a Fully Realized Lifestyle Complimenting the luxury homes is 14,400 square feet of indoor and outdoor amenities. The highest rooftop, with its stunning 360-degree views of the Manhattan skyline, all of Hoboken and beyond, is a beautifully landscaped patio lounge featuring an infinity swimming pool with lounge chairs, a circular outdoor bar underneath the restored water tower, gas barbeque grills, and abundant dining and lounge seating areas, include one with a fire pit. An indoor residents’ lounge on the second floor features a large and elegant living room that opens to a lushly landscaped, outdoor terraced patio and garden with seating areas. A floor-to-ceiling brick, double-faced fireplace separates the living room from an open concept dining room and entertainment kitchen, and an adjacent billiards and game room. Families will appreciate the building’s children’s playroom, complete with padded floors, bean bag seating, toys, and books, as well as a fully equipped children’s art center ideal for fostering individual and group creativity and fun. A full gym equipped with the latest cardio and strength training equipment and a separate fully equipped yoga/flex studio will keep residents healthy in body and mind. There is also a screening room with couch seating and video gaming capability. The building also features a two-story, 24-hour attended lobby, an additional large residents’ lounge with fireplace and co-working/study area, a secure onsite parking garage with electric car charging stations and a pet grooming area that will provide a pleasant space for residents to pamper their furry family members. The Center of it All Wonder Lofts is located in the heart of Hoboken, bringing within easy reach all that the dynamic, family-friendly hamlet on the Hudson River is known for. With its tree-lined streets dotted with historic brownstones; an eclectic offering of neighborhood shops, restaurants, and nighttime haunts; numerous parks, a beautifully landscaped waterfront featuring majestic Manhattan skyline views; and proximity to Manhattan enhanced by PATH and Ferry service, this pedestrian-friendly town has matured from a convenient commuter starting point for singles and couples to a nesting ground for growing families. For more information on Wonder Lofts, visit www.WonderLoftsLiving.com or call 201-526-4040. Wonder Lofts owes its breathtaking blend of industrial history and modern elegance to a team of professionals including two award-winning and renown design firms, Hoboken-based MVMK Architecture + Design who served as the project architect, and Manhattan-based Workshop/APD who served as the interior designer. These firms collaborated with an ownership team consisting of Prism Capital Partners, Angelo Gordon, and Parkwood Development and its exclusive sales and marketing agent CORE in creating the vision of a wonderful community that is now a reality. The post The Townhome Collection at Wonder Lofts – Expansive Two-Story Luxury Homes in Hoboken, NJ appeared first on Real Estate Weekly......»»
I tried Elon Musk"s favorite Mexican restaurant in Austin to see what the big deal was. I left impressed and feeling like an A-lister.
I checked out Fonda San Miguel, where Elon Musk loves to dine. I tried several of his favorite dishes and enjoyed his drink of choice. The author at Fonda San MiguelKatherine Stinson/Insider Financial Times recently shared that Fonda San Miguel is Elon Musk's favorite Mexican restaurant. The spot in Austin, Texas, serves authentic Mexican cuisine and opened in 1975. Insider writer Katherine Stinson loved the feel of the space and the dishes' attention to flavors. A Financial Times writer recently dined with Elon Musk at Fonda San Miguel in Austin, Texas. The writer cited it as Musk's favorite Mexican restaurant, so I decided to give it a try.I dined at Elon Musk’s favorite Mexican restaurant in Austin.Katherine Stinson/Business InsiderSource: FTFonda San Miguel was started in 1975 by business partners Tom Gilliland and Miguel Ravago.Fonda San Miguel is still housed in the same building Gilliland and Ravago found in 1975.Katherine Stinson/Business InsiderGilliland told Insider the pair moved Fonda San Miguel from its original location in Houston to Austin after stumbling upon the abandoned building that once housed another restaurant.The entrance to Fonda San Miguel is tucked away in North Central Austin.Katherine Stinson/Business InsiderGilliland said he and Ravago met while attending a foreign trade school in Phoenix, Arizona, and Ravago's family essentially adopted him.The atrium is the first thing you see entering the restaurant.Katherine Stinson/Business InsiderThe authentic Mexican cuisine that Ravago's grandmother cooked is what inspired Gilliland. Ravago, the restaurant's namesake, has since died.Fonda San Miguel is definitely worth a visit.Katherine Stinson/InsiderI arrived about 20 minutes before the restaurant opened at 5 p.m. on a Wednesday. I was surprised guests were allowed inside before opening, but it added to the restaurant's cozy atmosphere.You can sit in the central atrium or one of the side tables in the back for more privacy.Katherine Stinson/InsiderThe two front-of-house hostesses told me I was welcome to sit anywhere in the atrium. The atrium had bar seating for walk-ins who still wanted to enjoy the full menu.A four seater in the atrium area.Katherine Stinson/InsiderThe two hostesses warned me to grab a spot quickly before the restaurant opened. The moment 5 p.m. hit, guests started to flood in.An entryway to one of Fonda San Miguel’s main dining areas.Katherine Stinson/Business InsiderDon't be fooled by how small Fonda San Miguel appears on the outside: The restaurant interior is spacious and filled with multiple dining rooms for guests.There really isn’t a bad seat in the house at Fonda San Miguel.Katherine Stinson/InsiderThe restaurant was packed within 10 minutes. If you can't arrive right when it opens, you can make a reservation.The greenery in Fonda San Miguel’s dining rooms was a nice touch.Katherine Stinson/Business insiderService was incredibly fast. Soon after I sat down, I was provided free chips and salsa as a starter.Katherine Stinson/InsiderGilliland said this is an Americanized tradition and not standard in Mexican restaurants — it was the only compromise he made when attempting to keep Fonda San Miguel as authentic as possible based on customer feedback.There's something so comforting about free chips and salsa.Katherine Stinson/InsiderMusk ordered the house frozen margarita in the Financial Times article (he called it a "slushy with alcohol"). Since it was happy hour when I arrived, every tequila-based drink was $1 off.The Silver Coin tasted like tart alcoholic watermelon juice. I preferred the traditional house margarita, which was a bit sweeter.Katherine Stinson/InsiderI was intrigued by the Silver Coin, a watermelon-based tequila margarita served straight up, so I ordered one for comparison. I preferred Musk's drink of choice.Katherine Stinson/InsiderFor an appetizer, I tried one of the dishes Musk ordered: the Cordero (the Spanish word for "lamb") lamb chops, which cost $24.95.The Cordero lamb chops (if you can’t handle spice, the salsa is not for you!).Katherine Stinson/InsiderTraditionally, a Cordero dish is prepared during festivals and celebrations, where a whole lamb is slowly roasted over an open flame.Katherine Stinson/InsiderThe side of salsa de morita (a red salsa based around the flavor profile of a morita chile pepper) wasn't even necessary. Each bite of the Cordero chops was bursting with a rich and buttery flavor profile that felt like a perfect marriage of the garlic, herbs, and lemon that are used in the dish.The flavors added to the Cordero enhanced the meat’s natural flavor.Katherine Stinson/InsiderOne of the other options Musk ordered was the "Angels on Horseback" — three bacon-wrapped shrimp with white cheese and jalapeno served with a housemade escabeche sauce (a citrusy marinade seasoned with spices like paprika). I couldn't eat this dish due to allergies, but other diners told me the sauce reminded them of the escabeche their abuelas used to make. A post shared by Fonda San Miguel (@fondasanmiguel) Another dish Musk tried was the mixiote — slow-cooked, seasoned lamb served in a papillote that costs $38.95. I was told by other patrons that the dish had the same savory, melt-in-your mouth sensation I had with the Cordero. A post shared by @fondasanmigueltx I was impressed there was also a plant-based section of the menu. Gilliland hired a sous chef from the holistic spa hotel Miraval Austin to carefully curate this section. I ordered the $18 vegan enchiladas de hongos y coliflor plate to compare to the meat dishes.The vegan enchiladas de hongos y coliflor.Katherine Stinson/InsiderThe meatless mixture in the enchiladas de hongos y coliflor was a satisfying blend of mushrooms, walnuts, garlic, and onions. The creamy salsa verde on top really wrapped the flavors together with a spicy kick that wasn't overwhelming.The vegan creamy salsa verde was the perfect plate dressing.Katherine Stinson/InsiderWhile I enjoyed the vegan enchiladas, the main meat dishes I tried were the real stars of the show, particularly the $29.95 tacos al carbon — wagyu steak served with tortillas, a nopal paddle, grilled onions, and salsa albanil.Katherine Stinson/InsiderThis was my favorite meat-based dish. However, both this and Musk's favorite had incredibly tender bites of meat that were cooked to perfection.Tacos al carbon (Tortillas not pictured).Katherine Stinson/InsiderAnother dish Musk ordered was the chile en nogada, which currently isn't available on the menu. According to the restaurant's Instagram page, the dish is one of the most important meals in Mexico, as it contains the colors of the Mexican flag and is traditionally eaten on September 16 — Mexican Independence Day. A post shared by @fondasanmigueltx As I waited for my dessert, I checked out the bathroom, which was super clean and vibrant.The ladies restroom.Katherine Stinson/InsiderFor dessert, I ordered the postres de la tierra — a vegan bread pudding that costs $14. (There's also an assortment of nonvegan desserts.) My server noticed it took half an hour for my dessert to come out, so she brought me a second plate free of charge.Katherine Stinson/InsiderThe salty popcorn balanced out the sweetness of the vegan caramel and chocolate glaze drizzled over the soft piece of bread in the plate's center. (The menu said it had banana as well, but I never tasted that flavor in the dish.)The postres de la tierra is dairy and egg free.Katherine Stinson/InsiderGilliland said he and Ravago decided they would leave their celebrity guests alone when they chose to dine at Fonda San Miguel, and the servers are trained never to ask for autographs.The bar at Fonda San Miguel.Katherine Stinson/InsiderGilliland wants every single customer to feel like a celebrity. If great customer service and stellar food from start to finish equaled a celebrity experience, then call me an A-lister.You can be your own paparazzi in the ladies restroom.Katherine Stinson/InsiderWhile there's nothing wrong with cheaper Tex-Mex spots, Fonda San Miguel truly delivered on an elevated dining experience dedicated to details, from the beautiful interior design to the flavorful, authentic Mexican menu.The restaurant was still packed hours after I first arrived.Katherine Stinson/InsiderRead the original article on Business Insider.....»»
Goldman Sachs"s CEO David Solomon concedes that some of his efforts to transform the powerhouse bank have not been paying off
Insider has complied a list of everything you need to know about Goldman Sachs under David Solomon, including missteps and rising stars. Goldman Sachs CEO David SolomonGetty Images. Goldman Sachs CEO David Solomon took major steps to restructure the Wall Street bank in 2020. This week he acknowledged that some of his bets, including consumer bank Marcus, are not paying off. Here's a look at his latest effort to reorganize the powerhouse bank. Visit the Business section of Insider for more stories. Goldman Sachs been through a lot of changes since David Solomon took over in 2018. And now the bank CEO, who famously moonlights as an electronic dance music DJ, has been forced to rein in some of his efforts to transform the powerhouse bank, including plans to grow its consumer banking business.Solomon in October told investors that the 153-year-old bank would be pivoting away from its ambitions to build a full-service consumer and digital bank with Marcus. Following a string of product delays, executive departures, and complaints about spending, Goldman said it will stop trying seeking to "acquire customers on a mass scale," and instead focus on its existing consumer base. "There's no question the aspirations were broader than where we are now, and we are pulling back on some of that now," a humbled Solomon said during the company's third-quarter earnings call. "There has been a narrowing of the focus, a purposeful shift, and we're playing to the strengths that we have." In a nod to mounting complaints about the business, he added: "I appreciate the comment that shareholders haven't been excited about it and that drives some of our decision making."As Insider has previously reported, Marcus has also become a lightening-rod issue internally. The pivot comes amid a general slowdown in the banks bread-and-butter business of M&A and IPOs. Here's a rundown of other must-know news at Goldman, from struggles at its Marcus consumer bank to its return-to-office push, hires and exits.Who are the top leaders at Goldman?Goldman Sachs announced its second transformation in two yearsAndrew Kelly/ReutersDavid Solomon Goldman reorganized the bank in 2020 into four divisions: consumer and wealth management, asset management, investment banking, and global markets.He reversed course just two years later and whittled Goldman Sachs to three divisions: asset and wealth management, investment banking and trading, and a narrower consumer banking business called Platform Solutions.The move was appaluded by shareholders, but knocked some big wigs out of Solomon's center of gravity. The biggest winner in Solomon's latest restructuring appears to be Marc Nachmann, the cohead of the trading business who will now be in sole charge of a newly created wealth and asset management unit. Among those executives who suffered the greatest loss of power, Julian Salisbury and Luke Sarsfield, the co-heads of the asset management division, are at the top of the list. Both, according to Bloomberg's reporting, are being demoted to senior positions within Nachmann's asset and wealth management division. Salisbury, known both inside and outside the bank as a top investor, will now become chief investment officer, Bloomberg reported. While Solomon retains his position as CEO, his reputation has taken a hit, including inside the bank where critics say he istoo focused on vanity projects and rubbing elbows with celebrities. Read more: Who's up and who's down in the latest Goldman Sachs restructuring under CEO David SolomonGoldman Sachs insiders are fuming over their CEO's use of private jets to promote his side hustle as a DJHow an ex-AWS exec plans to transform Goldman Sachs into the Amazon of Wall StreetHow Julian Salisbury's swift rise at Goldman Sachs vaulted the soft-spoken Brit from the middle office to unlikely CEO contenderInside the rise of Stephanie Cohen, the Goldman Sachs dealmaker leading a make-or-break push to take on Main StreetGoldman Sachs has dropped the names of its largest managing director class in history — and it includes two-time Super Bowl champ and former NY Giants star Justin Tuck. See the full list here.Goldman Sachs' 2021 managing directors includes a 30-year-old black belt and English major who's opened up about experiencing 'imposter syndrome' at work. Here's a look at 6 rising stars who made the cut.Goldman Sachs CEO David Solomon is shaking up the bank with his hard-driving style. Here's what's pushing a herd of partners to the exits.An exodus is under way at Goldman Sachs. Here's a running list of all the partners jumping ship and where they're heading.Here's our exclusive Goldman Sachs org chart mapping out the hierarchy of top execsGoldman's struggles with MarcusStephanie Cohen, Goldman SachsJP YimGoldman Sachs launched its Marcus unit in 2016, known for its popular Apple Card.But Solomon's efforts to elevate the money-losing unit has come under scrutiny internally and externally. Other woes include a probe by the Consumer Financial Protection Bureau into its credit-card practices, disclosed in August. The Federal Reserve has also taken up a review of the unit, according to Bloomberg.The latest reorganization leaves Stephanie Cohen in charge of a whittle down consumer division that will now be called Platform Solutions. It will include the transaction banking business, the GreenSky buy now, pay later business that Goldman bought last year, and its credit card partnerships with corporates like Apple and General Motors. It is also expected to continue losing money for the foreseeable future.When Solomon broke the consumer bank into a new unit in 2020, it was considered a big vote of confidence for Cohen, who was on medical leave this summer, though she has recently returned to the management committee meetings she'd been missing, sources told Insider. Read more:Goldman Sachs is contemplating a pivot in David Solomon's consumer banking ambitionsWho's up and who's down in the latest Goldman Sachs restructuring under CEO David SolomonInside Goldman Sachs CEO David Solomon's struggles to right his Marcus consumer banking unitJPMorgan just snagged another MD from Marcus — marking its fourth major hire from Goldman Sachs' burgeoning consumer bank since JulyGoldman Sachs is ramping up its hiring of social media and influencer marketing pros as it expands to Main StreetGoldman Sachs is changing the name of its Marcus consumer bank to reflect growing appreciation by Main Street for its Wall Street tiesAn AI-powered chatbot for customers helped Goldman Sachs' Marcus realize 'massive savings,' according to a top exec. Here's how.Goldman Sachs' Liz Martin, a longtime partner within its trading division, just made the switch to the bank's consumer business. Here's why she made the jump.Meet Goldman Sachs' top 13 execs guiding its digital bank Marcus amidst a leadership shakeup and significant growthBurnout, blown deadlines, and a tech-talent exodus: How Goldman Sachs' Marcus is struggling to live up to its lofty consumer-banking ambitionsGoldman Sachs is hiring up to 300 engineers in its consumer business after product sprints triggered burnout and a tech exodusGoldman Sachs responded to burnout fears in its consumer division by making evenings and Fridays 'audio only,' encouraging staff to go for walks and talk on the phone insteadJPMorgan Chase poached a top Marcus exec along with key hires from Wells Fargo and Google to support a 'huge agenda' for digital bankingGoldman's return-to-office pushGoldman Sachs has asked employees to return to the office 5 days a weekReuters MarketplaceDespite his efforts to transform Goldman, Solomon is adhereing to tradition in other ways, including by calling workers back to the office five days a week as the coronavirus pandemic lifts. Other large banks, including JPMorgan and Citi, have said they would allow some employees to continue working from home. In an effort to get workers back to the office, the company has been tracking employee ID swipes. Meanwhile, some pandemic perks have been pulled, including free gym memberships. While this has frustrated some staffers, the time to kvetch may have passed as layoffs now loom. Read more:Goldman Sachs is tracking ID swipes so it can crack down on employees who are breaking its return-to-office rules. Here's what happens to those who don't show up enough.'Everyone is pissed': Tensions are rising at Goldman Sachs as the bank says goodbye to a host of pandemic-era perks. The latest to go? Free access to the company gym. Goldman Sachs offices are open. But getting junior bankers to return full time is proving tough.Goldman's dealmakers Goldman Sachs; Samantha Lee/InsiderAfter Goldman's investment-banking revenues declined by 41% during the second quarter, Chief Financial Officer Denis Coleman warned that the bank would be seeking to rein in expenses, including by cutting staff.Traditionally, Goldman cuts the bottom 5% or so of low performers each year, but halted that tradition during the pandemic as investment banking demand soared to new heights amid a larger dealmaking boom, resulting in increased an industry-wide talent shortage and record bonuses. More cuts could be coming. Goldman in October said third-quarter profit fell 43% to $3.07 billion, while revenue slipped 12% to $11.98 billion. M&A and IPOs have been down, despite the bank's role helping Amazon buy primary-care firm One Medical for $3.9 billion.In a sign that investment banking talent still have options, however, Goldman recently lost 11 members of its healthcare team amid complaints about working till 5 a.m. and lower bonuses. Read more: Meet the bankers behind Amazon's $4 billion deal for One Medical. The banks could see million-dollar pay days.Goldman Sachs layoffs are just around the corner. Inside the bank's annual performance review, which helps determines who stays and who goesAn exodus at Goldman Sachs: 11 members of the bank's healthcare team have left the firm over complaints about working till 5 a.m. and being hit with lower bonusesPorsches, super yachts, and $7 million Manhattan pied-a-terres: Inside the flurry of luxury spending spawned by Wall Street's record bonus seasonGoldman Sachs is pushing rival bankers to expletive-ridden tirades as it swoops in to win even more blockbuster M&AFrom cross-border M&A to more mega buyouts, top Goldman Sachs bankers map out why the dealmaking boom is just getting startedGoldman Sachs tapped Susie Scher as chairman of its global financing group, plus other changes in investment banking leadershipMeet Kim Posnett, the youngest head of a powerful team inside Goldman Sachs' investment bank that's focused on pitching new, innovative ways to get deals doneRead the full memo naming the new co-heads of Goldman Sachs' tech team as top dealmaker Nick Giovanni exitsJunior bankers in focus People enter and exit 200 West Street the Goldman Sachs building in New York.Brendan McDermid/ReutersJunior bankers became a big topic of discussion during the pandemic, starting in the spring of 2021 when the Goldman Sachs' juniors vented about 100-hour work-weeks. The bank bumped base pay for investment-banking analysts after several other banks raced to increase compensation amid a talent shortage.The going rate for investment-banking analysts on Wall Street, including Goldman Sachs, is now $110,000 before bonus, up from $85,000 pre-pandemic. But some Goldman juniors say working conditions haven't necessarily improved, leading to an exodus of talent from the healthcare team.The complaints come amid a wider call for change across Wall Street by young bankers who want more freedom to shut down their laptops at the end of the day. Read more:An exodus at Goldman Sachs: 11 members of the bank's healthcare team have left the firm over complaints about working till 5 a.m. and being hit with lower bonusesWall Street banks are raising pay to record levels yet again. Here's a bank-by-bank rundown of new investment banker salaries, from analysts to MDs.Goldman Sachs polled 1,800 of its Gen Z interns on everything from their thoughts on the workplace to what they're investing in. Here are 12 key takeaways.A legally blind analyst at Goldman Sachs opens up about his struggle to get to Wall Street and his fight to help other people with disabilities score their dream jobsHere's what Goldman Sachs says is a typical day in the life of its analysts, from calls with CEOs to eating dinner at your deskApplying for a Goldman Sachs internship next year? Check out 29 leaked slides that reveal everything from what the gig entails to how its asset managers raise money.Goldman Sachs President John Waldron just laid out 3 ways the bank is aiming to win the war on burnout, and they don't include special bonuses or fancy vacationsHere are 3 ways Goldman Sachs is using automation to drum up new business for investment bankers, from pitch books to ECM dataGoldman's wealth-management pushMateusz Slodkowski/SOPA Images/LightRocket via Getty ImagesGoldman, a firm synonymous with enormous wealth, has in recent years tried to reshape itself as a bank that can count someone with just $1,000 to invest as a client just as it has long done business with large companies and the very wealthy.It launched Marcus Invest, a robo-advisor with a $1,000 minimum. And it has reorganized how its wealth businesses are situated, creating a new internal consumer and wealth management division. Goldman has some 800 advisors within private wealth globally. Despite the move away from consumer banking, Solomon appears to want to continue to push into wealth management. In October, he said Goldman Sachs Asset Management has grown into the nation's fifth largest asset manager. He also gave a shoutout to the company's Ayco unit for growing wealth customers through the workplace. "We also believe that reaching and serving employees in their workplace is a significant growth opportunity for Goldman Sachs," Solomon said on the third-quarter call.Read more:Goldman Sachs' Ayco unit is a big area of growth for the Wall Street powerhouse. Here's how it's upgrading early-career training for financial advisors.Goldman Sachs just hired a Schwab exec who pioneered the broker's Netflix-style pricing as the bank makes an aggressive push into wealthGoldman Sachs wants to hold onto its richest clients' kids. The bank's private wealth heads explain how its Marcus unit is helping them do that.Goldman Sachs execs lay out plans for its new robo-advisor as it takes on fintechs like Wealthfront and Betterment in a fiercely competitive spaceGoldman Sachs is hiring dozens of advisors for the firm's wealth business, and says it's getting a boost from companies pushing early retirements and layoffsOther must-know Goldman news:Wall Street firms from Goldman Sachs to Citi are swarming Texas to bring on thousands of tech hires, turning the state into the next big battleground for tech talentInside data-science projects at Goldman Sachs, UBS, and Citi helping bankers do everything from pitch clients to get ahead of activist shareholdersA Goldman Sachs engineer who fled Ukraine opens up about her survivor's guilt, anger at Russia, and fears for her family's safety: 'We end every call with, "I love you"'Goldman Sachs consumer exec Stephanie Cohen explains why the Wall Street bank just inked a $2.2 billion home-improvement lending dealGoldman Sachs CFO Stephen Scherr, a key architect of the firm's Marcus consumer bank, is retiringGoldman Sachs expects its lending business to mass affluent and RIA clients to hit $10 billion this year as the wealthy take out loans to cover taxes and all-cash offersRead the original article on Business Insider.....»»
We tested 12 meat thermometers, including digital, instant-read, and leave-in models, to determine the best. Table of Contents: Masthead Sticky A meat thermometer is one of the best tools you can invest in to improve your cooking. We tested 12 models and interviewed a lead chef at the Institute of Culinary Education to find the best meat thermometers. The Thermoworks Thermapen One is our top pick because it's fast, accurate, and easy to use. The most-used piece of equipment in my kitchen isn't my Dutch oven, or my chef's knife, or even my most beloved spatula - it's my thermometer. I invested in a good kitchen thermometer almost a decade ago and since then, it's carried me through countless dinner parties and holiday meals (including a pig roast), hundreds of weeknight dinners, and a career in professional kitchens. I use my thermometer to temp everything from a piece of chicken to a loaf of bread to a pot of caramel or a vat of frying oil - I've even taken the temperature of a baked potato. Using a thermometer to take the temperature of food is one of the first skills students learn in culinary school. Tracy Wilk, lead chef at the Institute of Culinary Education, said that a thermometer is a core tool that can make you a more confident cook. "A lot of home cooks can be intimidated by some techniques like cooking steak or tempering chocolate, but once you're able to work with temperatures, the gates really open up for your cooking abilities," Wilk said. "There's also satisfaction from a perfectly cooked roast chicken that isn't cut into a million pieces before it's served."Thermometers don't just help make your food taste better, they're also important for food safety. According to the Food and Drug Administration, a meat thermometer is the only way to ensure that meat, poultry, and egg products are cooked safely as color and texture are not always reliable. To find the best meat thermometers you can buy, I tested 12 different models, putting each through an identical set of tests to determine accuracy, ease of use, and durability. You can read more below about our testing methodology, as well as information on how to use and calibrate a thermometer, and why Thermoworks occupies all of the top spots in our guide.Here are the 5 best meat thermometers in 2021Best meat thermometer overall: Thermoworks Thermapen OneBest meat thermometer on a budget: Thermoworks ThermoPopBest leave-in meat thermometer: Thermoworks ChefAlarmBest leave-in meat thermometer on a budget: Thermoworks DOTBest meat thermometer for the grill: Thermoworks Smoke X2 Best meat thermometer overall Lily Alig/Insider The Thermoworks Thermapen One is the fastest and most accurate thermometer we tested, with thoughtful features like an automatically adjusting display and backlight sensor.Pros: Lab-calibrated, displays accurate temperature within seconds, large and easy to read display, automatic backlight, automatically turns on and off, display automatically rotates, can be used in Celsius or Fahrenheit, can be customized to display whole numbers or up to one decimal place, comes in 10 colorsCons: Might be more difficult for lefties to useA meat thermometer makes cooking easier, and the Thermapen One could not be easier to use. It has the same accuracy, speed, and helpful special features that made us choose the older model, the Thermapen MK4, as our previous top pick.If you own the MK4, there's no need to replace it just yet. The only differences between the two models are that the Thermapen One is supposed to read temperatures one to two seconds faster and with an even smaller margin of plus or minus .5 degrees Fahrenheit. In our testing, we found that the Thermapen One registered temperatures within one to two seconds. We conducted the boiling water and ice bath calibration tests to judge the accuracy of the thermometer, and it registered the right temperatures immediately. The Thermapen One isn't significantly faster than the MK4, but both thermometers are faster than any others on the market.Like the MK4, the Thermapen One has an automatically rotating display and a sensor probe that opens 180 degrees from the base. You can easily stick the thermometer in the side of a thin patty or even underneath a heavier piece of meat. Additionally, a sensor turns on the display backlight when it's dark out — a feature we found especially useful for grilling at night. The display is large and doesn't glare from any angle. The Thermapen One is ready to use out of the box, but you can easily customize it to read in Celsius or Fahrenheit and to show whole numbers or one decimal place. Best budget meat thermometer Lauren Savoie/Insider The Thermoworks ThermoPop is a simple and easy-to-use meat thermometer at an entry-level price that's great for those just learning to cook. Pros: Accurate, fast, easy-to-read numbers, has a backlight, has a rotating display, can show temperatures in Celsius and Fahrenheit, comfortable for both lefties and righties to use, comes in nine color optionsCons: Backlight and display rotation have to be activated by pressing buttons, the rigid probe has some trouble getting into tight spots, only displays whole numbers, can't adjust digits if the thermometer needs calibrationWhile the Thermapen may be unparalleled in its features and accuracy, it comes at a premium price. For those learning to cook or just looking for something a little more simple or inexpensive, the Thermoworks ThermoPop has everything you need to get started, and it's about a third of the price of the Thermapen.The thermometer is lollipop-shaped with a long, thin probe on one end and a bulbous display on the other. The screen is clear and easy to read with large digits and a backlight. It's accurate and reports the temperature within four seconds of inserting the probe into the food — just a second longer than the Thermapen. Since its probe is upright instead of angled, it works equally well for lefties and righties.It has all the features you need in a thermometer, however, it takes an extra step to activate some of them. For example, you need to press a button to turn on the backlight or rotate the display while the Thermapen does both of these things automatically. It's also not quite as customizable — you can't set it to display one decimal place temperatures, it only shows whole numbers. And in the event that your thermometer's calibration is off, you can't make adjustments to the numbers on your own; you'd have to send it back to the company. It's also a little less maneuverable in tight spaces or awkward angles since the probe is straight instead of angled. That said, it's a great entry-level thermometer that has all the features you'll need for almost every type of cooking project. Best leave-in meat thermometer Lauren Savoie/Insider The Thermoworks ChefAlarm has many thoughtful features like built-in alarms, a timer, and a probe that stays in your food for the entire cook time, making it a great option for grilling or long cooking projects.Pros: Accurate, reads quickly, large display, built-in timer and stopwatch, high and low alarms, comes with a pot clip and carrying case, can buy and use other probe styles depending on your needs, magnetic base, can be used in both Celsius and Fahrenheit, comes in nine different colorsCons: Magnet not always strong enough to hold up the unit on oven door, takes some time to set up While fast-reading handheld thermometers like the Thermapen and ThermoPop are great for most uses, sometimes you need a thermometer that can be left in your food while it's cooking, which is where probe or leave-in thermometers like the Thermoworks ChefAlarm come in. The ChefAlarm is ideally designed for grilling, barbecue, or cooking long roasts in the oven. It features a high-temperature probe connected to a base that reports the current temperature, as well as the minimum and maximum temperatures your food has reached while cooking. Buttons on the base allow you to set a timer or stopwatch, along with alarms to tell you when your food has dropped above or below a certain desired temperature range. The base can be folded to sit stably on a counter or attached via a magnet to a metallic surface like a grill lid or oven door. It also comes with a carrying case and a clip for attaching the probe to pots for deep frying or candy making.In my temperature tests, the ChefAlarm was accurate and relatively fast, reporting temperatures within six seconds. However, between the probe, cable, and base, it has a lot of parts and is a bit unwieldy for stovetop cooking like searing steak or fish. I've found I get the most use out of it when grilling or cooking foods that take a lot of time. One tiny quibble I have with the ChefAlarm is that the magnet isn't always strong enough to hold the base up when attached to my oven door, which could be an issue if you have a wall-mounted oven with no easily reachable surface nearby. Best leave-in meat thermometer on a budget Lauren Savoie/Insider The Thermoworks DOT is a relatively inexpensive thermometer with a few simple, but well-designed features. It's an accurate leave-in thermometer without all the bells and whistles.Pros: Relatively fast, very accurate, clear display that's easy to read from afar, has a backlight, can buy and use other probe styles depending on your needs, magnetic base, alarm alerts when the food has reached its set temperature, can be used in both Celsius and Fahrenheit, comes in nine different color optionsCons: No timer, no minimum or maximum temperature display, only one volume setting, only displays whole numbersIf you're looking for a leave-in thermometer that is a bit simpler and less expensive than the ChefAlarm, the Thermoworks DOT is a more streamlined option. It consists of a circular, magnetic base attached to a 4.5-inch probe connected by a 47-inch cable. The front of the base has just two buttons: up and down, which you use to set your desired final cooking temperature. You stick the probe in the food and leave it there for the entire cook time, and the thermometer will beep loudly to let you know when your food has reached your desired temperature. The DOT has a backlight that can be activated with a button on the back of the base, and you can buy other specialty probes that work with it to suit your needs (though you most likely won't ever need to). One thing I particularly like about the DOT is that it's lighter than the ChefAlarm, and stays put when I attach it magnetically to my grill or oven. It's also incredibly accurate and a beat faster than the ChefAlarm, reporting the temperature within just five seconds.The DOT doesn't have a timer or the ability to show you minimum and maximum cooking temperatures, but you may not need either of those functions if you're cooking something simple, or you use a separate timer while cooking. Overall, it's a great option if you're looking to dabble with a leave-in thermometer, or don't need all the extra bells and whistles that come with a more expensive thermometer. Best meat thermometer for the grill Lauren Savoie/Insider If you're serious about barbecue, the Thermoworks Smoke X2 offers both accuracy and convenience with a leave-in probe that can transmit data to a pager more than a mile away. Pros: Comes with a pager so you can monitor temperatures from afar, pager works more than a mile away from the base, comes with two temperature probes, accurate, moderately fast read and data transmission time, can set high and low temperature alarms, has a backlight, can be used in both Celsius and Fahrenheit, comes in nine different colors, can be used with other specialty probes and equipmentCons: Too bulky for stovetop cookingIf you're cooking something that takes many, many hours or even days — as is often the case with barbecue — remote thermometers like the Thermoworks Smoke X2 let you monitor the temperature of your food from afar so you're not tied to the grill. The Smoke looks similar to other leave-in thermometers we tested. It comes with two probes that are connected by long wires to a base that sits outside your grill or oven. The base transmits that temperature data to a pager that you wear on a lanyard. Both probes were accurate and took about seven seconds to transmit the temperature to the base — slower than our other top picks, but much faster than any other remote thermometer I've tested. The base and pager stay connected up to a mile away from each other, which likely covers all the distance you'll need. While I didn't test the lengths of this claim, I did walk with the pager up to 1,000 feet away from the base and it never lost connection, even when I went upstairs, behind walls, and down the block.While The Smoke isn't a thermometer you'll likely use every day, it's a good investment if you regularly cook a lot of project recipes or barbecue. What else we tested Lauren Savoie/Insider We tested a total of 12 thermometers for this guide. Here are the ones we tested that didn't make the cut.What else we recommend and why:Lavatools Javelin PRO Duo Digital Meat Thermometer ($55.99): This fast-reading handheld thermometer is accurate, easy to use, and gives clear readouts. It has many of the features we love in the Thermapen One, like a backlight and auto-rotating display. While the Javelin is a great thermometer, the Thermapen edged this model out because its features were a bit more reliable; the Javelin's display sometimes rotated when we didn't want it to and you need to press a button to activate the backlight. These are minor quibbles, however, and this is a great option if you want a more affordable alternative with many of the same functions as the Thermapen. Lavatools Javelin Digital Meat Thermometer ($26.99): This petite thermometer is a little more than four inches long with a probe length of just 2.8 inches. While it's fast, accurate, and easy to read for its small size, it's a bit too small for everyday use. I found my hands getting uncomfortably hot when holding this thermometer in food that was cooking, and its probe is too short to get all the way into large roasts and cuts of meat. That said, it's small enough that you could clip it to a keychain, or use the included magnet to keep it on your fridge door for easy access when you need a thermometer in a pinch. It might be a good portable thermometer, but not one that I would want to use every day.What we don't recommend and why:OXO Good Grips Thermocouple Thermometer ($104.95): This instant-read thermometer is sleek, reports fast read-outs, and has a rotating display, but it was consistently off by one degree in all the calibration tests. While that wasn't a deal-breaker (and hardly enough of a difference to ruin your food), the rotating display consistently read upside down when I tried to use it in a hurry, like while searing steak. The probe does extend further than other models, which meant my left-handed husband could also use the thermometer comfortably in his dominant hand (many instant-read thermometers only extend far enough to be most versatile for right-handed use). It may be a good option for lefties, but I would've liked more accuracy and reliability given the price.Polder Stable-Read Digital Thermometer ($14.95): This thermometer beeps to let you know when it's at a stable reading, which can be useful if you're still figuring out the nuances of using a meat thermometer. However, that was just about its only redeeming factor. It was consistently off by about 3 degrees F, and the display is hard to read, doesn't rotate, and is not backlit. The probe is rigid and the thermometer is long, so it's not good for temping things at an angle. Finally, the probe sheath was really difficult to pull on and off; not great when you're trying to grab the thermometer quickly while your food cooks. ThermoPro Wireless Meat Thermometer ($56.99): While this remote thermometer was accurate, it was difficult to use compared to the Thermoworks Smoke and lacked many of the features we love in that thermometer. The ThermoPro's display is relatively small and hard to read, it wasn't intuitive to use and program, and it only has a range of up to 300 feet. It lost connection when I left the transmitter by the grill and took the pager with me into my house and up a flight of stairs. When it was connected to the pager, it took about 45 seconds for the thermometer to report the temperature in all of our accuracy tests — the longest of any product we tried. While this lag isn't likely to make a difference in your food if you're using it to cook barbecue or another long-cooking dish, it's much too slow for stovetop use or quick-cooking foods like steak or fish. Taylor Commercial Digital Thermometer ($15.99): While this thermometer was the least expensive of any model we tested, its display is teeny-tiny at just 1/4 inch tall. I had to squint to read the numbers, the display often fogged up, and there was a glare if I didn't hold the thermometer at the right angle. It also took a relatively long time to read at about 20 seconds, and in that time, my hand got hot from having to hold the thermometer close to the food for so long. It also wasn't very accurate and was consistently off by 2 degrees F in all our accuracy tests.Taylor Waterproof Instant Read Thermometer ($16.76): Another inexpensive option from Taylor, this thermometer was slightly easier to read and featured a backlight. While it was also faster and more accurate than the other Taylor thermometer we tried, it still wasn't without flaws. The display had a strong glare from certain angles and fogged up when close to hot foods; this was exacerbated by its short probe, which kept the thermometer (and our hands) near the heat. The buttons were also hard to press. This thermometer is currently out of stock. Yummly Smart Thermometer ($129.99): This thermometer is part of a new generation of leave-in thermometers that are completely wireless. The probe stays in your food the entire cooking time, but there are no wires coming out of your oven or grill like there are with the DOT or ChefAlarm. The probe wirelessly transmits temperature data to your phone, so you can see when the food is finished cooking. I tested this model and struggled with app and connectivity issues that rendered the thermometer basically useless. Our meat thermometer testing methodology Lauren Savoie/Insider I've been using kitchen thermometers as a core tool in my arsenal for more than a decade, including seven years working in professional kitchens as a product tester and editor for "America's Test Kitchen" and "Cook's Illustrated." For this guide, I leaned on my extensive experience testing and writing about kitchen products and using a thermometer almost daily, and also interviewed Tracy Wilk, lead chef at the Institute of Culinary Education, as well as Martin Bucknavage, senior food safety extension associate at the Penn State department of food science. I tested 12 different kitchen thermometers, putting each through a set of identical tests. Here's what I looked for in the best thermometers:Accuracy: A thermometer should be, above all, accurate. I looked for accuracy at both high and low temperatures, as well as accuracy over time. I put each model through three different accuracy tests: an ice bath test, a boiling water test, and a sous vide test where I tracked the temperature reported by each thermometer over two hours when placed in a water bath heated by an immersion circulator. You can read more about how I did the industry-standard ice bath and boiling water tests below. Though I used the thermometers while cooking food to evaluate the ease of use, I didn't include food in my accuracy tests since it introduces a number of hard-to-control variables like cooking temperature, size and thickness of the meat, and potential human error.Speed: In every test, I timed how long it took for the thermometer to report a steady, accurate temperature. Some thermometers read within seconds, while others took up to a minute. For remote thermometers, I also timed how long it took for the base to transmit the temperature data to the pager.Ease of use: A good thermometer needs to be easy to use and the readouts should be legible and easy to read. I used each thermometer over several weeks as part of my regular cooking routine, seeing how comfortable they were to hold over hot pans filled with searing steak, whether their screens fogged up when I stuck the probes into vats of chili, and generally evaluating how easy they were to handle, use, and read. Durability: Thermometers are often used in busy kitchens where bumps and spills happen. I tested the durability of the thermometers by knocking each from the counter onto the ground 10 times and checking for any cracking or functionality loss. All the thermometers passed this test.Special features: While a thermometer doesn't need to have any fancy features, I looked at any additional functions such as backlights, alarms, timers, and customizability. I checked to see that these functions were helpful and worked as intended. Types of meat thermometers Lauren Savoie/Insider In this guide, we focused on three primary types of thermometers used most commonly in cooking: instant-read thermometers, probe thermometers/leave-in thermometers, and remote thermometers. Here are the key differences between the styles:Instant-read thermometerPros: Fast read-out, slim design that fits easily in your hand, can check multiple locations in the food quickly, can be used for almost any taskCons: Not meant to be left in the food so you have to open the pot lid, oven door, or grill lid to check the temperature, which could result in heat loss and a longer cook time These devices are handheld digital thermometers that give you a temperature read-out in several seconds. They're the most versatile of the different thermometers, and if you're only going to buy one thermometer, this is the style to buy. They're great for stovetop cooking and foods that cook fast but also work well for checking on dishes you cook in the oven or grill. My instant-read thermometer is one of the most-used tools in my kitchen and the thermometer I reach for most often.Probe thermometer or leave-in thermometerPros: Great for long cooks where you don't want to poke the food too often, good for candy-making and deep-frying, often has built-in alarms or timersCons: Slightly slower read-out, not ideal for fast-cooking foods like steak or fish on the stovetop, more parts to keep track of, bigger and harder to operate with one handThese thermometers have a probe that's meant to be left in the food for the entire duration of cooking. The probe connects by a thin metal wire to a base that sits outside the stove, oven, or grill and shows the temperature read-out. Many probe thermometers also have extra functions like timers or alarms. This style is good for situations where you want to constantly monitor the temperature without having to frequently poke the food or open the oven door or grill lids, like when making large roasts or long-cooked braises. They're also useful for deep-frying and candy-making since you can clip the probe onto the pot and monitor the temperature of the frying oil or sugar for consistency.Remote thermometerPros: Pager or smartphone-connectivity that lets you monitor temperature from afar, good for long-cooking foods like barbecue or roastsCons: Most expensive, bulky, slightly longer read and transmission time than leave-in thermometersRemote thermometers are very similar to probe thermometers in that they have a leave-in probe connected to a base, but they have the added component of a pager that lets you monitor the temperature of your food from afar. This is popular for grilling and smoking, which typically have very long cook times. A remote thermometer lets you walk away from the grill or oven and still keep an eye on the temperature of your food. Many are also smartphone-connected, so you can check the temperature from your phone. While you can use them in all the same ways you would use a leave-in thermometer, they're usually bigger, heavier, and more expensive, so really only recommended if you do a lot of barbecuing or very long cooks. How to use a meat thermometer Lily Alig There are a few ways to ensure you're getting an accurate reading with your meat thermometer. Aim for the thickest part of the meat and check the temperature in multiple places. "You want the 'sensing point' of the thermometer to be in the middle of the meat, what we term the cold spot," Bucknavage said. This part of the meat takes the longest to cook, so it's the best spot to test for overall doneness. If you are cooking a thinner cut of meat or a patty, Bucknavage suggests inserting the thermometer into the side of the meat instead of the top. Make sure you don't hit bone when testing meat.How to read a thermometerReading a handheld digital meat thermometer is simple: it displays the temperature it senses. That said, if you're taking the temperature of something that is cooking fast, like a steak, you may notice the numbers on the display changing rapidly. This can be tricky, especially in high-pressure situations where you're cooking hot and fast.A good rule of thumb is to trust the lowest steady number you see. If you temp your chicken in a couple of different places, consider the lowest steady reading you found to be the most accurate temperature, as it's an indication that your food is not fully cooked in that spot. Why ThermoWorks makes the best thermometers we tested Lauren Savoie/Insider With Thermoworks occupying all five of our top picks, you might think this guide is sponsored — it most assuredly is not. Our guides are never sponsored and we conduct the same set of tests on all products (you can read more about how we tested in our methodology). We put 12 different thermometers through the same rigorous criteria for this guide. So how did Thermoworks products come to best the competition?Here are some of the reasons Thermoworks thermometers tested so well, and why they're worth buying:Accuracy: A thermometer should be accurate. Thermoworks thermometers consistently gave the most precise and accurate measurements in our tests. Should your thermometer reading be off after doing basic calibration tests (very unlikely in a new thermometer, since many of its products come factory-calibrated, but a possibility with extended use), some of Thermoworks' thermometers are easily adjusted with buttons inside the battery compartment, or you can send the thermometer to the company for lab calibration. Thoughtful design: Thermoworks thermometers are thoughtfully designed and simple to use. The thermometers have just the right amount of features — nothing superfluous. Some features we found particularly helpful in our top picks were large readouts, backlit displays, and easy adjustability. Trusted industry leader: Thermoworks has been in business for 25 years and only makes thermometers and temperature tracking devices. Its staff is filled with engineers who are laser-focused on thermometry and calibration. Its reputation for doing one thing and doing it well has made it a trusted brand used not only by home cooks and in the foodservice industry, but also by pharmaceutical, construction, manufacturing, utility, heating and air conditioning, plastics and rubber, research and science, and other industries. Customer service: While customer service didn't factor into my rankings for this guide, it's worth noting that Thermoworks has some of the best customer service I've ever experienced. I've been using Thermoworks products daily for a decade as part of my job and in my own home. Whenever I've had a question, a call to the customer service line quickly puts me in touch with a technician who can answer questions big and small — from troubleshooting data logging software to basic questions about what thermometer is best for what use. Colors: While appearance also didn't factor into my ratings, I do love that most Thermoworks products come in nine to 10 colors, so you can choose one that feels customized and personal to you. How to calibrate a meat thermometer Lauren Savoie/Insider Before you use your meat thermometer for the first time, you should make sure it's accurate. This process is called "calibration," but that's a bit of a misnomer since you usually aren't making any adjustments, just checking accuracy. In addition to calibrating your thermometer before its first use, it's also a good idea to check its accuracy periodically, especially if you're using an older model or a dial thermometer. There are two industry-standard ways to calibrate your meat thermometer: the ice bath test and the boiling water test. Ice bath testThe easiest way to check for accuracy is to prepare an ice bath. Here are the steps outlined on Thermoworks' website, which are standard across many brands:Fill a vessel like a large mug or bowl to the rim with ice.Add cold water to the vessel to fill the gaps between the ice. Stop filling when you've reached just below the lip of the vessel. Insert your thermometer's probe into the center of the ice bath and stir gently.An accurate thermometer should read 32 degrees F (or 0 degrees C) in the ice bath.Boiling water testIf you don't have ice readily available, you can also check the accuracy of your thermometer with boiling water. However, keep in mind that water boils at different temperatures depending on your location and the current atmospheric pressure. The boiling water calibration test should only be used in a pinch and only to detect glaring inaccuracies. Here are the steps:Fill a pot with at least four inches of water and bring to a boil over high heat.When the water is at a roaring boil with big bubbles bursting at the surface, insert your thermometer probe into the water, taking care that it doesn't touch the sides or bottom of the pot. Compare the temperature read-out to the estimated boiling point of water for your area. At sea level, water generally boils at 212 degrees F (100 degrees C). What to do if your thermometer is inaccurateIf you perform either of the above calibration tests and find that your thermometer is inaccurate, first check the accuracy range of your device, which should be listed on the packaging or instructions. Some thermometers allow for a variance of up to a degree plus or minus the target temperature. If your thermometer's reading is within the allowed range, there's no need to make adjustments. If your thermometer is off by more than the allowed range, follow any included instructions in the packaging for adjusting the read-out of your device. If your device isn't adjustable you have a couple of options. First, you can send the thermometer back to the manufacturer for calibration. The price and availability of this service will vary depending on the model, your warranty, and the company. Second, you can simply take a small piece of tape and write the amount the thermometer is off by on it and stick it to the thermometer body. Every time you use the thermometer, the tape will remind you to mentally adjust the read-out by the number written on the tape. Finally, if your thermometer was cheap or is old, you may just want to buy a new one. Check out our other grilling gear guides Jada Wong/Insider The best charcoal grillsThe best gas grillsThe best charcoal for grillingThe best grilling tools Read the original article on Business Insider.....»»
Sandwiches are incredibly popular and according to the Wall Street Journal, about half of all adults in the United States consume one per day. There are many different types of bread found throughout the world, of which most if not all, pair very well with various ingredients, from fish and meat to the iconic peanut […] The post The Signature Sandwich of Every State appeared first on 24/7 Wall St.. Sandwiches are incredibly popular and according to the Wall Street Journal, about half of all adults in the United States consume one per day. There are many different types of bread found throughout the world, of which most if not all, pair very well with various ingredients, from fish and meat to the iconic peanut butter and jelly. Sandwiches are generally very easy to make and are usually very satisfying. They can serve as a full meal, a work lunch, or a fast breakfast on the go. (Here’s a list of the best breakfast sandwich in every state.) Although the most popular sandwich in the entire country is grilled cheese, with 79% of Americans declaring their liking for the toasty cheese between two slices, each state has its own favorite iconic sandwich. If you visit San Francisco or Buffalo, you have to try their signature sandwiches, Original Joe or a beef on weck – to get the full experience. To compile a list of each state’s most iconic sandwich, 24/7 Tempo consulted listings in Eater, Zagat, Thrillist, and Insider, as well as numerous state-specific sites. The majority of sandwiches feature meat as the main ingredient, although other proteins are stars in some states – like smoked salmon in Washington, pimento cheese in Georgia, and a vegan plant-based patty in Oregon. There may be some debate over whether burgers and hot dogs count as sandwiches, but they are included here due to their status as state icons. Whether you agree or not, you might want to make note of the best burger joint in every state. Here is each state’s most iconic sandwich Alabama Sandwich: Chicken with Alabama white sauce Where to try it: Miss Myra’s Pit Bar-B-Q, Birmingham Similar in texture to pulled pork, this Southern favorite is made with roasted, shredded chicken. Piled on a bun, the chicken is slathered with Alabama white sauce, a mixture of mayonnaise, vinegar, horseradish, salt, pepper, sugar, and cayenne. Alaska Sandwich: Reindeer sausage Where to try it: Reindeer Redhots, Sitka Reindeer were brought to Alaska from Siberia in the late 19th century to diversify the state’s food industry. Although reindeer never became the main source of meat for Alaskans, reindeer sausages are often consumed for breakfast or on a bun. To make the sausages, the reindeer meat is typically mixed with equal parts pork and beef. Arizona Sandwich: Sonoran hot dog Where to try it: El Güero Canelo, Tucson If you travel to Phoenix, Tucson, or anywhere in southern Arizona, you’ll see carts lining the streets selling Sonoran hot dogs. Wrapped in bacon and grilled, the hot dog is then placed into a bolillo-style bun (a savory bread bun similar to a baguette) and smothered with pinto beans, onions, tomatoes, and condiments including mayonnaise, mustard, and jalapeño salsa. Arkansas Sandwich: Deep-fried catfish Where to try it: Nick’s Bar-B-Que & Catfish, Carlisle Fried catfish, typically served with coleslaw and hush puppies, reigns as an Arkansas tradition. It’s easy to see why: The fish are abundant in the state – some caught in its streams, lakes, and rivers, and a lot of it brought over from Mississippi next door, where it is farmed in huge quantities. The catfish filets are first marinated in a mixture of buttermilk, water, salt, and pepper, then dredged in flour, cornmeal, and seafood seasonings. A quick fry of three minutes and the catfish is ready for the bun. California Sandwich: French dip Where to try it: Philippe the Original, Los Angeles Philippe’s and Cole’s Pacific Electric Buffet are two longtime downtown Los Angeles restaurants that claim to have invented the French dip sometime in the early 1900s. Wherever it was first made (possibly by mistake when a bun dropped into a pan of meat drippings), the French dip is a mouthwatering combination of tender slices of beef nestled in a jus-soaked French bun. Colorado Sandwich: Fool’s Gold Loaf Where to try it: Colorado Mine Company, Denver On a visit to Denver in 1976, Elvis Presley reportedly loved the Fool’s Gold Loaf served at the Colorado Mining Company. And why not? The “sandwich” is made from a hollowed-out loaf of bread stuffed with peanut butter, grape jam, and bacon strips, all baked for 15 minutes to give it a golden brown hue. Connecticut Sandwich: Hot lobster roll Where to try it: Abbott’s Lobster in the Rough, Noank (seasonal) There are two different versions of lobster rolls, one in Connecticut and one in Maine. Connecticut’s version of the lobster roll features warm lobster meat instead of the cold meat served elsewhere in New England. The warm lobster is tossed with butter and then stuffed into a toasted, buttered hot dog or hamburger bun. Delaware Sandwich: Soft shell crab Where to try it: Mickey’s Family Crab House, Bethany Beach The peak season for crab pots in Delaware is between March 1 to Nov. 30, although crabbing can be done year-round, with soft shells usually fading away in September. In the state, the soft shell crab is typically fried and then served on a bun with a variety of toppings from tartar sauce to bacon as well as lettuce and tomato. Florida Sandwich: Cuban Where to try it: The Floridian, Tampa When Cubans migrated to Southern Florida, they brought along their favorite sandwich, appropriately named the Cuban. Today, the sandwich has become a source of a friendly rivalry between Miami and Tampa. Whoever created the sandwich, the Cuban is a pork lover’s delight. Made with pork, ham, swiss cheese, mustard, and pickles, the sandwich is toasted in a plancha, a press similar to a panini press but without the grooves. Georgia Sandwich: Pimento cheese Where to try it: Fox Bros. BBQ, Atlanta Georgia’s pimento cheese sandwich is one of the few meatless sandwiches on this list and has earned a special spot at the Masters Golf Tournament in Augusta. Served on white bread, the sandwich is filled with what has been called the pâté of the South – a spread made of cheddar or processed American cheese with pimentos and mayo. Hawaii Sandwich: Kālua pork Where to try it: Kono’s Northshore, various locations Kālua refers to the traditional Hawaiian method of cooking pork in an underground oven, or imu, and is a standard luau dish. As a popular Hawaiian sandwich filling, it’s more likely to be slow-roasted in an oven with liquid smoke, then pulled or shredded. Idaho Sandwich: Basque lamb Where to try it: Bar Gernika, Boise Home to one of the largest Basque populations in the country, Idaho is known for its Basque lamb sandwich, which has risen to iconic status there. It’s similar to a sub but made with sliced roast lamb, melted cheese, caramelized onions, and jalapeños. Illinois Sandwich: Italian beef Where to try it: Al’s #1 Italian Beef, Chicago Illinois’s famous Italian beef sandwich dates back to the 1930s if not earlier, when Italian immigrants worked for Chicago’s Union Stock Yards. The sandwich now rivals deep-dish pizza as a Chicago favorite. It’s made of seasoned slices of roast beef served on a long French roll. Toppings include giardiniera or sautéed green Italian sweet peppers. Indiana Sandwich: Pork tenderloin Where to try it: Aristocrat Pub & Restaurant, Indianapolis Indiana’s pork tenderloin sandwich is a crispy delight that consists of a breaded and fried piece of pork loin on a bun. The sandwich was born at Nick’s Kitchen in Huntington, which opened in 1908. The recipe is similar to that for Wienerschnitzel, except that the pork is deep-fried, not pan-fried. With Indiana fifth in the country for pork production, it’s not hard to find a pork tenderloin sandwich anywhere in the Hoosier State. Iowa Sandwich: Loose meat Where to try it: Maid-Rite, various locations Iowa’s iconic loose meat sandwich resembles a sloppy Joe, but there is a main difference. Iowa’s version is less saucy. Loose ground beef and chopped onions top a hamburger bun with dill pickles and yellow mustard as the final flourish. Kansas Sandwich: Burnt ends Where to try it: Roscoe’s BBQ, Edwardsville Burnt ends are the pieces of meat cut from the “point” half of a smoked brisket and are considered a delicacy. Because of the high-fat content in the brisket point, cooking time is long and slow. Popularized in Kansas City, the flavorful burnt ends are often served alone, but also make a great filling for sandwiches. Kentucky Sandwich: Hot Brown Where to try it: Brown Hotel, Louisville The hot brown was created during the Roaring 20s when it was first served at the Brown Hotel in Louisville to satisfy famished guests. It’s basically an open-faced sandwich made with thin slices of roasted turkey and tomato, sometimes with ham and/or bacon added, all topped with a cheesy mornay sauce. Best to use thick slices of Texas toast when making a sandwich this substantial. Louisiana Sandwich: Oyster po’boy Where to try it: Olde Tyme Grocery, Lafayette Louisiana’s staple is the oyster po’boy. Although the po’ boy may also be stuffed with other meats, including roast beef, shrimp, or crab, Louisiana French bread is what holds it all together. With its fluffy center and crisp crust, the bread is the perfect pocket for the po’boy. One theory as to the origin of the name is that it was first made and served at a New Orleans restaurant that fed striking streetcar workers for free. Maine Sandwich: Lobster roll Where to try it: Red’s Eats, Wiscasset Maine’s traditional lobster roll, which is different from Connecticut’s warm lobster roll, is made with chunks of fresh cold lobster meat tossed with mayonnaise and sometimes celery for a bit of crunch. The mixture is then stuffed into a buttered and toasted split-top hot dog roll. Maryland Sandwich: Pit beef Where to try it: Chaps Pit Beef, Baltimore The East Baltimore area has been known for its pit beef since the 1970s. It is basically, sliced roast beef cooked over charcoal and served with a horseradish-mustard sauce and sliced raw onion – but the sandwich gained real popularity after Chaps Pit Beef began serving the barbecue favorite in 1987. Massachusetts Sandwich: Fluffernutter Where to try it: The Big E (Eastern States Exposition, Sept. 16-Oct. 2, 2022), Springfield The fluffernutter is a favorite lunch sandwich for Massachusetts schoolchildren. This is a sweet and salty concoction of peanut butter and Marshmallow Fluff spread on white bread. The marshmallow confection, originally called Marshmallow Creme, was invented in the early 20th century, but the fluffernutter name was coined by an advertising agency only in 1960. Today, the fluffernutter is a mainstay in kid’s lunch boxes across New England. It’s rare to find it in a restaurant, but it’s a staple at Springfield’s annual Eastern States Exposition. Michigan Sandwich: Boogaloo Where to try it: Chef Gret’s Soul-in-the-Wall, Detroit Another version of the Sloppy Joe originated in Detroit in the 1960s. This relative of the sloppy Joe starts with loose ground beef topped with sautéed onions and American cheese on a grilled submarine bun. What sets this sandwich apart is the addition of a slightly sweet, herb-flavored barbecue sauce originally called Jean’s Sauce of the Island. Minnesota Sandwich: Walleye Where to try it: Tavern on Grand, Minneapolis Minnesota’s state fish is the walleye or walleye pike. Once the walleye filet is breaded and fried, it’s put on a soft bun and topped with lettuce, tomato, onion, and sometimes a dash of tangy sauce. Mississippi Sandwich: Slugburger/Doughburger Where to try it: Johnnie’s Drive-In Bar-B-Q, Tupelo The Slugburger or Doughburger was introduced to Northeast Mississippi in 1917 when Chicagoan John Weeks took his hamburger recipe with him to Corinth. Weeks asked local butchers to grind his burger meat with potato flakes and flour. Today, the classic Slugburgher is a pork-and-beef patty mixed with a meat extender (typically soybeans). Deep-fried, the burger is served on a bun with pickles, mustard, and onion. Missouri Sandwich: The St. Paul Where to try it: Bo Fung Chinese Restaurant, St. Louis Missouri’s St. Paul sandwich pays homage to the state’s Asian immigrants. The sandwich takes the classic egg foo Chinese-American dish and makes it into a patty. The hot patty is then nestled between slices of white bread and topped with pickles, lettuce, tomato, and mayo. Think of it as a Chinese-American version of an egg sandwich. Montana Sandwich: Elk burger Where to try it: The Corral, Gardiner Montana’s spin on the classic hamburger is the elk burger, except the meat used is elk, not beef. Compared to beef, elk has more protein and less fat, which means it can dry out easily when cooked, so when ordering, ask for it medium-rare. Nebraska Sandwich: Reuben Where to try it: The Committee Chophouse, Omaha Many people might think the Reuben originated in New York City. However, even though some reports claim the overstuffed sandwich was first served at Reuben’s Restaurant and Deli in Manhattan in 1914, Nebraskans counter it was first created at the Blackstone Hotel in Omaha in the 1920s. Whoever had it first, the Reuben is a savory mixture of salty corned beef, sauerkraut, melted Swiss cheese, and Russian dressing on rye bread. Nevada Sandwich: Pastrami Where to try it: Greenberg & Son’s Delicatessen, Las Vegas Pastrami descends from cured, seasoned meat originally from Romania and possibly Turkey. It was brought to New York by a Lithuanian immigrant in the late 19th century and quickly became a deli essential. Just why it should be so popular in Las Vegas isn’t certain – other than the fact that the city boasts many great delis, in casinos and otherwise – but many sources name it as Nevada’s most popular sandwich meat. New Hampshire Sandwich: Moe’s Original Italian Where to try it: Moe’s, various locations Moe’s Original Italian actually refers to the shop where the sandwich got its name in 1959. Owner Phil “Moe” Pagano sold only one type of sandwich – a sub made with mild salami, provolone, onions, peppers, tomatoes, and olives with a splash of olive oil. But New Englanders couldn’t get enough of the salty savory treat and today Moe’s Italian sandwiches are sold throughout the region. New Jersey Sandwich: Pork roll/Taylor ham Where to try it: Slater’s Deli, Leonardo Although some historians say Taylor ham originated during the Revolutionary War, the more likely scenario dates back to 1856 when John Taylor sold his special pork roll in Trenton. New Jerseyans continue to argue over whether to call the salty processed meat (think of it as a relative of Spam) Taylor ham or pork roll – it depends on what part of the state you’re from – yet they all agree it is a perfect accompaniment to an egg and cheese on a bun. New Mexico Sandwich: Green chile cheeseburger Where to try it: Santa Fe Bite, Santa Fe The green chile cheeseburger was first served at restaurants along Route 66 in New Mexico during the 1920s and 1930s. Today, the sandwich is simply a classic American hamburger of cooked ground beef topped with melted cheese and green chiles. New York Sandwich: Breakfast sandwich Where to try it: New York City, New York New York is a state that can claim many different sandwiches as its most iconic, from the kebab-like spiedie of upstate Binghamton to the beef on weck of Buffalo to the inevitable bagel with lox and a schmear. Somehow, though, none of these seem as definitive as the classic New York breakfast sandwich: a combo of eggs, cheese, and sometimes bacon, ham, or sausage on a bagel, roll, or English muffin. North Carolina Sandwich: Pulled pork Where to try it: Smokey’s BBQ Shack, Morrisville North Carolina has its own style of barbecue, and pulled pork is a prime example. Considered the oldest form of barbecue in the U.S., the pork is rubbed with a spice mixture before it’s smoked atop oak or hickory wood. During smoking, the meat is slathered with a spice and vinegar liquid. The meat is then pulled, chopped, or shredded and heaped on a bun or between slices of white bread. North Dakota Sandwich: Slush burger/sloppy Joe Where to try it: The Fabulous Kegs Drive-In, Grand Forks (seasonal) North Dakotans call their version of a sloppy Joe a slush burger. The story goes that sloppy Joes were invented in Iowa when a cook named Joe mixed loosely fried ground beef with tomato sauce and slapped it on a bun. (Of note, Key West, Florida, also lays claim to the sandwich.) Today, Sloppy Joes are a staple of Midwestern cuisine. Ohio Sandwich: Goetta Where to try it: Eckerlin Meats, Cincinnati If you go to Cincinnati, you’re sure to see goetta on the menu in restaurants. Brought to the city by German immigrants, it’s a meat-and-grain sausage, usually made with ground pork, oatmeal, and spices. Similar to scrapple and livermush, it was originally developed to extend meat over several meals, but fried crisp has become a sandwich favorite. Oklahoma Sandwich: Chicken-fried steak Where to try it: Kendall’s Restaurant, Noble Chicken fried steak is so beloved in Oklahoma that in 1988 the state legislature placed the dish on the official Oklahoma state meal list. Similar to German schnitzel, chicken fried steak begins with a piece of round steak, cut thin and tenderized by pounding. The meat is dipped in a milk-and-egg mixture and then dredged in flour, baking powder, salt, and pepper. The breaded meat is then fried to a golden, crisp brown, and served either on a plate (typically with gravy and mashed potatoes) or overflowing from a bun. Oregon Sandwich: Vegan burger Where to try it: Tin Thistle Café, North Bend The concept of a burger made with plant-based ingredients rather than meat may have originated in London when restaurateur Gregory Sams made his VegeBurger in the early 1980s. Around the same time, however, Paul Wenner, a restaurant owner in Gresham, Oregon, mixed leftover vegetables with rice pilaf and molded them into a loaf for what he called the Garden Loaf Sandwich, and today Oregon claims the vegan burger as its own. Pennsylvania Sandwich: Cheesesteak Where to try it: Pat’s King of Steaks, Philadelphia Philadelphians are fiercely proud of their signature sandwich – the cheesesteak. How the classic got invented is under debate, but some give credit to Philadelphians Pat and Harry Olivieri who started serving chopped steak on an Italian roll in the early 1930s at their hot dog stand. Today, you can go to many establishments in the city and order the treat made with thin slices of beefsteak “wit” or “witout” melted cheese. Rhode Island Sandwich: New York System wiener Where to try it: Olneyville New York System, Providence The curious name of Rhode Island’s New York System wiener is a reference to the popularity of hot dogs in New York’s Coney Island. The Ocean State’s version, developed in the 1940s in Providence’s Greek community – where short order cooks prepared the dish “on the arm,” or by lining an outstretched arm with buns and then adding the wieners and other ingredients with the other hand – is traditionally a four-inch pork, beef, and veal sausage in a steamed bun, topped with yellow mustard, onions, celery salt, and ground beef sauce – never ketchup. South Carolina Sandwich: Fried bologna Where to try it: Mom & Pop’s, Batesburg-Leesville The fried bologna sandwich is the epitome of Southern comfort food. Simple lunch meat is warmed up on a griddle and served on white bread with a smattering of mustard or mayo and yellow cheese. Although bologna originated in Italy, German immigrants are said to have brought it to America, where it gained popularity as a cheap meat during the Depression. South Dakota Sandwich: Pheasant salad Where to try it: Pheasant Restaurant & Lounge, Brookings South Dakota is famous for two things: Mount Rushmore and pheasants. During World War II, soldiers passing through the state were handed free pheasant salad sandwiches at a canteen in Aberdeen. The salad was a mixture of pheasant, carrots, onions, celery, relish, hardboiled eggs, and mayonnaise. Tennessee Sandwich: Hot chicken Where to try it: Prince’s Hot Chicken, Nashville The hot chicken sandwich is a hot-and-spicy delight that debuted at Prince’s Hot Chicken in Nashville. The chicken is breaded and fried, but what makes it special is the sweet and hot sauce that coats the meat. Today, Nashville holds city-wide competitions for the best hot chicken sandwich. Texas Sandwich: BBQ brisket Where to try it: Cooper’s Old Time Pit Bar-B-Que, Llano Jewish immigrants to Texas began selling smoked brisket at delis in the early 1900s. From there, BBQ brisket has become a Lone Star State tradition. Toppings may vary, but the real star of the sandwich is the slow-smoked slab of beef either sliced or chopped and put on a roll and slathered in hot sauce. Utah Sandwich: Pastrami burger Where to try it: Crown Burgers, Salt Lake City Call the pastrami burger the ultimate fusion food – thin strips of pastrami cover a cheeseburger on a sesame seed bun. Toppings include sliced tomatoes, lettuce, onions, and Thousand Island-like dressing. Although the pastrami burger has origins in California, Utahans have taken it as their own. Vermont Sandwich: The Vermonter Where to try it: Klinger’s Bread Company, South Burlington In the 1990s, Jason Maroney, a cook and waiter at Sweetwater’s in Burlington, reportedly created the Vermonter. Although the sandwich has many variations, its original form is made with roast turkey, cheddar, and apples on cranberry bread. Virginia Sandwich: Country ham Where to try it: Padow’s Hams & Deli, various locations Virginia’s country ham is different from other hams in how the meat is processed – cured and then smoked over apple and hickory wood fires. The ham is then aged in a smokehouse to give it its distinctive sweetness. Sliced thin and piled on a biscuit, it’s hard to beat. Washington Sandwich: Smoked salmon Where to try it: Larry’s Smokehouse, Snohomish Smoked salmon in Washington is a Pacific Northwest food staple. It is typically dry-brined in a solution of sugar and salt. sometimes with dill or pepper, then hot-smoked. Sliced, the fish is often served on toast or dark bread with cream cheese or a layer of ricotta (or garlic mayo in some versions), often with sliced raw onion added. Some Washingtonians also add it to a BLT. West Virginia Sandwich: Pepperoni roll Where to try it: The Donut Shop, Buckhannon You can argue as to whether or not a pepperoni roll is a sandwich, but it’s meat inside bread, so we’d say it qualifies. It has its origins in the early 20th century when Italian immigrants toiled in West Virginia’s coal mines. In 1927, a Calabrian immigrant named Giuseppe Argiro had the idea of rolling the thin-sliced spicy sausage in bread dough at his bakery in Fairmont. Easy to carry and satisfying, it became a favorite miners’ food not just in its home state but throughout the Appalachians. Wisconsin Sandwich: Bratwurst Where to try it: Charcoal Inn (North or South), Sheboygan Wisconsin isn’t just famous for its cheese. It is also well-known for its “brats” or bratwurst, a German-style pork (usually) sausage made with pork – perfect on a long roll with sauerkraut and mustard. The sausage was popularized in the state beginning in the 19th century when German immigrants made their way to the Badger State. Wyoming Sandwich: Bison burger Where to try it: Senator’s Steakhouse and Brass Buffalo Saloon, Cheyenne Bison burgers are made with the meat of bison, not cows. Less fatty than beef, bison has a similar protein content. In 1985, Wyoming designated bison as its state mammal. Sponsored: Want to Retire Early? Here’s a Great First Step Want retirement to come a few years earlier than you’d planned? Or are you ready to retire now, but want an extra set of eyes on your finances? Now you can speak with up to 3 financial experts in your area for FREE. By simply clicking here you can begin to match with financial professionals who can help you build your plan to retire early. And the best part? The first conversation with them is free. Click here to match with up to 3 financial pros who would be excited to help you make financial decisions. 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From apple-cranberry tarts to the organic hot-cocoa mix, I reviewed holiday breakfast items from Trader Joe's to see what's worth buying this winter. I tried a bunch of Trader Joe's holiday breakfast foods and drinks.Paige BennettI taste-tested 10 Trader Joe's holiday breakfast items to see which ones were the most delicious.I wouldn't buy the iced gingerbread squares or the panettone again.I was a big fan of the organic hot-cocoa mix and mini cranberry-pistachio biscotti.Trader Joe's carries lots of seasonal foods, so this year, I decided to try the chain's breakfast options for the winter season.Here's how 10 Trader Joe's holiday breakfast items stacked up.I wasn't so sure about the filling in Trader Joe's apple-cranberry tarts.Trader Joe's apple-cranberry tarts had flaky crusts.Paige BennettI found a two-pack of apple-cranberry tarts in the bakery section.I expected the cranberries to be pretty tart and the thick, golden crust to be buttery and delicious.The apple-cranberry center looked bright red and kind of mushy.I liked the apple-cranberry tarts.The filling of the apple-cranberry tarts was really good.Paige BennettThe crust was slightly crumbly but held together well. It was also moist with a good buttery flavor.Though the filling didn't look amazing, it was really good. It was sweet at first, then tart from the cranberry.The tarts reminded me of the apple-pumpkin version Trader Joe's sold in the fall, but I liked the apple-cranberry combination even more.The iced gingerbread squares sounded like they'd be good with coffee. Trader Joe's iced gingerbread squares needed to be thawed out.Paige BennettThe iced gingerbread squares seemed like they'd pair great with coffee or hot cocoa and fruit on the cold mornings.I let the frozen squares thaw out at room temperature briefly before eating.They looked soft and fudgy, though the glaze looked a little thin in some spots.I was surprised that I didn’t really like the gingerbread squares.Trader Joe's iced gingerbread squares tasted OK.Paige BennettI usually love gingerbread but I don't think I'd buy the squares again.The glaze was hard and crispy and the gingerbread was denser and drier than I expected.In my opinion, the icing had an artificial taste to it. The gingerbread was too sweet for me and not as spiced as I prefer.The maple-cranberry-orange spread didn’t sound the most appetizing to me.I wasn't exactly sure what to eat with Trader Joe's maple-cranberry-orange spread.Paige BennettI didn't know what to expect from a combination of maple, cranberry, and orange in a single spread, nor did I know how I could use it outside of adding it to toast.Well, until I tried it.The maple-cranberry-orange spread was really unique and versatile.I'd use Trader Joe's maple-cranberry-orange spread on toast, yogurt, and more.Paige BennettAfter tasting the rich spread, I immediately thought of several uses for it. It tasted similar to a caramel sauce but with more depth.I first tried it on its own to get an idea of the flavor and eventually paired it with pancakes.The spread would be amazing with yogurt or oatmeal, or used in winter mocktails or cocktails.I made a thick batter with the cinnamon-bun-inspired pancake and waffle mix.I expected Trader Joe's cinnamon-bun-inspired pancake and waffle mix to be pretty sweet.Paige BennettI followed the box's instructions to turn the mix into pancakes.When I was finished, I triple-checked the instructions as the batter was so thick, I thought I may have mistakenly made the waffle mix instead.Luckily, the thick pancake batter gave me no trouble while cooking.The pancakes turned out great.The pancakes I made with Trader Joe's cinnamon bun-inspired mix turned out perfect.Paige BennettAfter my first tester pancake, the rest of the batch cooked up easily and beautifully.The pancakes tasted sweet and cinnamon-y as I expected.Even after using a generous amount of butter in the pan, they were drier than I would've liked. But it was nothing syrup couldn't fix.I also tried them with baked apples, which made the perfect pancake stack for a chilly day.Trader Joe's mini panettone was the perfect size for one to two people.Some of the bread stuck to the wrapper of the panettone. Paige BennettI was thankful that Trader Joe's carries a standard version and a one-person serving of panettone, an Italian sweet bread typically made with candied fruits.After opening the package, I noticed this mini panettone smelled strongly of raisins and that a lot of the bread stuck to the wrapper as I pulled it off.The panettone was OK, but I'd skip buying it for myself in the future.The panettone had a decent flavor.Paige BennettThe texture of the mini panettone was spongy and soft, and the raisins and candied citrus were evenly distributed.The bread itself was subtly sweet but fine overall. I appreciated the smaller size for serving just one or two people, but I don't think I'd buy it again. I was excited to try the cranberry-pistachio biscotti.I expected to like the flavor of Trader Joe's mini cranberry-pistachio biscotti.Paige BennettI'm a big fan of pistachio, so I looked forward to tasting it in Trader Joe's mini cranberry-pistachio biscotti.Because the biscotti are small, I thought they could make a great addition to a breakfast of fruit, yogurt, or eggs.Trader Joe's cranberry-pistachio biscotti was a perfect treat, especially paired with coffee.The cranberry-pistachio biscotti had a drizzle of icing on top.Paige BennettThe dried cranberry and nuts looked pretty evenly distributed throughout the biscotti.The cookie was very crunchy but softened up nicely when I dunked it in my coffee.I enjoyed the combination of the earthy, salty pistachio and the chewy, sweet bites of cranberry.I don't really like peppermint drinks, so I didn’t expect to enjoy the candy-cane green tea.Trader Joe's candy-cane green tea is decaffeinated.Paige BennettI enjoy swapping my usual coffee for tea every so often, but I don't typically gravitate toward peppermint tea.Still, I liked seeing that the candy-cane green tea is decaf.I was immediately hit with a strong peppermint smell when I removed the plastic wrapping from around the tea box.The candy-candy green tea won me over, especially when I added just a little honey.The tea bags didn't have strings.Paige BennettThe tea had a much more subtle peppermint flavor than the smell had led me to believe, and the beverage was smooth and earthy.I liked the tea best when it had a little bit of honey stirred into it.My only complaint is that the tea bags didn't have a string to pull them from my mug, but that's not a big issue.I was interested to see how the organic hot-cocoa mix would be with water.Trader Joe's organic hot-cocoa mix comes with 10 envelopes.Paige BennettTrader Joe's offers a variety of holiday beverages, but when it came to a chocolaty drink, I opted for the classic hot-cocoa mix.The mix came in a cute sweater-patterned box.The hot cocoa was rich and creamy, but still basic enough to pair with toppings or mix-ins.Trader Joe's organic hot-coca was a delicious, warm beverage.Paige BennettPer the instructions, I combined the cocoa powder with hot water.Even with water, the beverage was tasty without being too rich.I drank some as-is, which was great, but I also paired it with Trader Joe's cookie mug hangers.The two holiday products went together really well, and I think the mix would also go great with whipped cream or marshmallows.Trader Joe's cookie mug hangers looked so cute on the box.A lot of the mug toppers I bought were broken.Paige BennettThe gingerbread mug hangers seemed like a cute little treat to have with my coffee in the mornings.But when I opened the package, I was pretty disappointed to find that a lot of the cookie figures were broken.Luckily, they tasted good enough to buy again.Trader Joe's cookie mug hangers had a nice crunch.Paige BennettMany of the cookie figures didn't make it all in one piece but the ones that did nicely hung on the side of my mug.They also tasted good, with an ideal balance of sweetness and spiciness.They were very crunchy but softened up after dipping into hot cocoa.I'd probably buy these again, though I hope my next box has fewer broken cookies.I had to proof the double-chocolate croissants before I could bake them.Trader Joe's double-chocolate croissants come in a pack of four.Paige BennettI've seen rave reviews of Trader Joe's double-chocolate croissants on social media, so I looked forward to trying them.Per the instructions, I removed them from the box to let them proof overnight.The proofing was slightly inconvenient, but I felt hopeful the croissants would be worth the wait.I didn't think the croissants looked great but they tasted good, especially out of the oven.Trader Joe's double-chocolate croissants were light and flaky.Paige BennettI let the croissants rise for a little over nine hours, during which they doubled in size. Then, I baked them for 25 minutes.I didn't think they looked very appetizing when I pulled them from the oven.The pastry was light and flaky, with a slight chocolaty flavor, but I wished it was a little more buttery.The chocolate inside was very rich and delicious, especially when it was warm from the oven.I'd probably buy these again, but I might brush them with some melted butter after they come out of the oven to give them a better sheen and more flavor.Read the original article on Business Insider.....»»
Studies show that the rise of tools like ChatGPT is good news for employees who suck at their jobs Getty Images; Alyssa Powell/BIThe past few months I've been mulling over a series of studies economists have conducted on the value of artificial intelligence in the workplace. How much, they wanted to know, does AI help white-collar professionals do their jobs? The productivity gains they've observed are substantial: AI is clearly making us better, faster workers. The numbers have prompted AI optimists to predict an economic boom and AI pessimists to worry about a future of fewer jobs.But behind those numbers, buried a little deeper in the studies, is the finding that interests me. The question isn't how much AI helps out around the office but who it helps — and why.AI, the studies indicate, is making us more productive in a weird way. It's not helping everyone get better at their jobs. It's mostly turbocharging workers who are bad at their jobs, while doing little to aid — or even hindering — those who are already productive to begin with. AI, in other words, is raising overall productivity by narrowing the gap between high performers and low performers. It's equalizing white-collar work — a vast swath of the economy that has always been predicated on the assumption that some people will inherently be much, much better at their jobs than others.Before we get into the broader implications of the studies, let's start by reviewing their findings. Economists looked at the impact of AI in six different areas of work:Creative writing. Researchers tasked people to write a short story, with and without the help of an AI tool for generating ideas. Those who had no spark of their own became as much as 11% more novel and 23% more enjoyable with the help of AI. But the tool didn't benefit those who were already creative on their own.Office memos. Researchers had subjects complete writing tasks that are common in professional jobs — think press releases, short reports, delicate emails. Access to AI made everyone faster, regardless of their skill level, by an average of 37%. But when it came to the quality of their writing, AI mostly helped the low performers.Coding. Software engineers with fewer years of professional coding experience benefited much more from access to GitHub Copilot, an AI coding assistant, than veteran coders did.Management consulting. Researchers graded professional consultants on 18 knowledge-intensive tasks similar to what they actually do in their jobs. Access to GPT-4 boosted the scores of low performers by 43%, compared with only 17% for high performers.Law school. Researchers administered an exam to law students with and without GPT-4. Students at the bottom of the class got a big performance boost. But access to the tool actually hurt the grades of the students at the top of their class.Call-center work. Researchers measured the effects of a tailored AI tool that was introduced at a real call center. Novice and low-skilled workers became 34% more productive, while those with more experience and skill saw few benefits. Access to AI even slightly hindered the top performers on some measures, like conversation quality.So yes, AI boosts productivity in a wide variety of common office tasks, from repetitive work in low-paying call centers to complicated duties at elite management firms. And though most of the studies were hypothetical experiments in a lab — making their findings difficult to extrapolate to the real world — the call-center study looked at actual job performance at an actual company. But it's how AI increases productivity that should interest us the most. Together, the studies present a strong case that by disproportionately boosting those at the bottom, this new generation of AI tools is narrowing the variation in job performance. In just a few short months, it's already doing what decades of education have failed to do — it's equalizing the American workplace.When you stop to think about how large language models work, this finding makes sense. LLMs basically regurgitate what worked before — something the low performers can learn a lot from, but stuff the high performers already know. If you give everybody a cane, it'll speed up the slowest walkers the most. But it won't do much for Usain Bolt — and it might even slow him down.Unlike past technologies like the PC, which favored highly paid employees with college degrees, AI seems to be disproportionately helping those with fewer skills and less experience. Bettmann/GettyThis runs counter to how we're used to thinking about technology in the workplace. Over the past few decades, new technologies like industrial robots, the personal computer, and the internet have disproportionately aided highly skilled workers with college degrees, but they've done little to help (or, depending on who you ask, screwed over) those with fewer skills and less education. Economists call this skill-biased technological change, and it's a big reason income inequality has grown so much since the 1980s.Which brings us to the broader implications of the studies. If AI boosts the productivity of low performers, putting them on equal footing with the superstars, how is that going to change professional work as we know it?One possibility is that AI could help reverse America's growing chasm of income inequality. Some of the inequality we see today is a result of the huge gaps in salary within many elite professions — of a superstar software engineer, say, who can churn out thousands of lines of code in the blink of an eye, compared to an average-performing techie. Presumably, the superstar gets paid more because they're so much better at their job than everyone else. But if AI makes it so that every coder can blaze away, it'll be a lot harder for the hotshots to justify their astronomical salaries.This is something the law-school study touches on. "The legal profession has a well-known bimodal separation between 'elite' and 'nonelite' lawyers in pay and career opportunities," the authors write. "By helping to bring up the bottom (and even potentially bring down the top), AI tools could be a significant force for equality in the practice of law."But the true promise of AI lies in narrowing inequalities not within occupations, but between them. Software developers in the United States make, on average, 5.5 times more than fast-food workers. If AI makes it easier for a fast-food worker to move into a coding job, that's when we'll really start to see the income gap shrink. The GitHub Copilot study hinted at that: It found that the tool benefited novice programmers much more than expert ones. That could lower the barrier to entry for a whole new generation of aspiring engineers.If you're already one of the highly paid coders, this probably won't come as good news. Part of the reason programmers are paid so much is because there are so few of them. By allowing tons of people to flood into the occupation — and by turning crappy coders into decent ones — AI will almost certainly depress the sky-high salaries of those at the top of the profession. Education and expertise won't count for as much as they used to.Admittedly, this scenario I've laid out is an optimistic view of how AI will affect salaries. If it helps raise the skill level of subpar coders, then it will also raise their pay, right?Not necessarily. There's another way AI could reduce wage inequality: It could depress the pay of top earners without doing much to raise wages for those at the bottom. As productivity goes up, owners might opt to pocket the gains for themselves, lowering the salary ceiling rather than raising the salary floor. In this scenario, we'll have less income inequality thanks to AI. But we'll all make less. By commodifying the talents of the best illustrators, AI lowered their pay — the same way mechanized looms destroyed the livelihoods of artisan weavers in the Industrial Revolution. Unfortunately, that seems to be how AI is affecting the job market so far. In one study, researchers looked at what has happened to freelancers on the online platform Upwork who offer the services most affected by AI tools like ChatGPT. The number of jobs on the platform declined, and so did incomes. Those who were earning the most suffered the biggest hit. The top freelancers among those who offered image-based services received 7% fewer jobs and watched their earnings tank by a staggering 14%. In economic terms, AI isn't upskilling the workforce — it's deskilling it. By commodifying the talents of the best illustrators, it lowered their pay — the same way mechanized looms destroyed the livelihoods of artisan weavers at the onset of the Industrial Revolution. And AI systems are doing it, ironically, by feeding off the experience of the top performers, whose work provides the datasets they're trained on.The implications of these findings could go far beyond the question of pay and opportunity. We've organized much of white-collar work around the idea that there's a huge variation in both the quality and the quantity of work people produce. The entire idea of professionalism, in a sense, is predicated on the notion of talent. Some people are just really good at their jobs, the thinking goes, and it's worth throwing a lot of money at them to get them to work for you. That's why we receive raises for accumulating degrees and experience and expertise. And it's why companies have developed complicated performance-management systems to weed out the lower performers and to reward, retain, and promote the superstars.But if AI leads to a world in which employers get more or less the same work from everyone — regardless of schooling, years on the job, or inherent talent — that opens up all kinds of wacky possibilities for the future of work. Will companies start paying everyone in a particular job the same salary, regardless of their seniority level? Will promotions be a thing of the past? How will we raise our families and save for retirement if there's no opportunity for salary progression? Will HR departments dispense with time-consuming performance evaluations altogether? And if managers currently spend most of their time coaching, cajoling, and managing out their bottom performers, what happens to their jobs when there are no more bottom performers left?If we take the recent studies of AI at face value, the smart move for employers would be to hire the novices at cheap salaries and get rid of the veteran superstars who are earning the big bucks — implementing a "Moneyball"-style arbitrage for the ChatGPT age. But the thing is, I've spoken to a lot of executives over the past year about how they're rethinking their staffing plans, and not a single one has talked about scrapping their hotshot earners. In fact, many of them have told me, in private, that they intend to do the exact opposite. They're aiming to hire fewer entry-level people straight out of school, since AI can increasingly take on the straightforward, well-defined tasks these younger workers have traditionally performed. They plan to bulk up on experts who can ace the complicated stuff that's still too hard for machines to perform.If I had to guess, though, I'd say that trend won't last. A few enterprising employers will go all in on hiring job candidates with less experience and boosting their performance with AI. They'll save boatloads of money on salaries, and from there the practice will inevitably spread. That will open up all kinds of opportunities for professional wannabes to get their foot in the door. But for white-collar veterans, I suspect an onslaught is coming — one in which being good at your job will no longer offer the protections and perks it once did. When it comes to professions like law and management, talent has long been considered a ticket to success, deserving of rich rewards. Now, in the era of AI equality, it may turn out to be a costly liability.December 4, 2023: This story has been updated to clarify that the Upwork study focused not on the entire platform, but on the freelancers most affected by AI.Aki Ito is a senior correspondent at Business Insider.Read the original article on Business Insider.....»»
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Studies show that the rise of tools like ChatGPT is good news for employees who suck at their jobs Getty Images; Alyssa Powell/BIThe past few months I've been mulling over a series of studies economists have conducted on the value of artificial intelligence in the workplace. How much, they wanted to know, does AI help white-collar professionals do their jobs? The productivity gains they've observed are substantial: AI is clearly making us better, faster workers. The numbers have prompted AI optimists to predict an economic boom and AI pessimists to worry about a future of fewer jobs.But behind those numbers, buried a little deeper in the studies, is the finding that interests me. The question isn't how much AI helps out around the office but who it helps — and why.AI, the studies indicate, is making us more productive in a weird way. It's not helping everyone get better at their jobs. It's mostly turbocharging workers who are bad at their jobs, while doing little to aid — or even hindering — those who are already productive to begin with. AI, in other words, is raising overall productivity by narrowing the gap between high performers and low performers. It's equalizing white-collar work — a vast swath of the economy that has always been predicated on the assumption that some people will inherently be much, much better at their jobs than others.Before we get into the broader implications of the studies, let's start by reviewing their findings. Economists looked at the impact of AI in six different areas of work:Creative writing. Researchers tasked people to write a short story, with and without the help of an AI tool for generating ideas. Those who had no spark of their own became as much as 11% more novel and 23% more enjoyable with the help of AI. But the tool didn't benefit those who were already creative on their own.Office memos. Researchers had subjects complete writing tasks that are common in professional jobs — think press releases, short reports, delicate emails. Access to AI made everyone faster, regardless of their skill level, by an average of 37%. But when it came to the quality of their writing, AI mostly helped the low performers.Coding. Software engineers with fewer years of professional coding experience benefited much more from access to GitHub Copilot, an AI coding assistant, than veteran coders did.Management consulting. Researchers graded professional consultants on 18 knowledge-intensive tasks similar to what they actually do in their jobs. Access to GPT-4 boosted the scores of low performers by 43%, compared with only 17% for high performers.Law school. Researchers administered an exam to law students with and without GPT-4. Students at the bottom of the class got a big performance boost. But access to the tool actually hurt the grades of the students at the top of their class.Call-center work. Researchers measured the effects of a tailored AI tool that was introduced at a real call center. Novice and low-skilled workers became 34% more productive, while those with more experience and skill saw few benefits. Access to AI even slightly hindered the top performers on some measures, like conversation quality.So yes, AI boosts productivity in a wide variety of common office tasks, from repetitive work in low-paying call centers to complicated duties at elite management firms. And though most of the studies were hypothetical experiments in a lab — making their findings difficult to extrapolate to the real world — the call-center study looked at actual job performance at an actual company. But it's how AI increases productivity that should interest us the most. Together, the studies present a strong case that by disproportionately boosting those at the bottom, this new generation of AI tools is narrowing the variation in job performance. In just a few short months, it's already doing what decades of education have failed to do — it's equalizing the American workplace.When you stop to think about how large language models work, this finding makes sense. LLMs basically regurgitate what worked before — something the low performers can learn a lot from, but stuff the high performers already know. If you give everybody a cane, it'll speed up the slowest walkers the most. But it won't do much for Usain Bolt — and it might even slow him down.Unlike past technologies like the PC, which favored highly paid employees with college degrees, AI seems to be disproportionately helping those with fewer skills and less experience. Bettmann/GettyThis runs counter to how we're used to thinking about technology in the workplace. Over the past few decades, new technologies like industrial robots, the personal computer, and the internet have disproportionately aided highly skilled workers with college degrees, but they've done little to help (or, depending on who you ask, screwed over) those with fewer skills and less education. Economists call this skill-biased technological change, and it's a big reason income inequality has grown so much since the 1980s.Which brings us to the broader implications of the studies. If AI boosts the productivity of low performers, putting them on equal footing with the superstars, how is that going to change professional work as we know it?One possibility is that AI could help reverse America's growing chasm of income inequality. Some of the inequality we see today is a result of the huge gaps in salary within many elite professions — of a superstar software engineer, say, who can churn out thousands of lines of code in the blink of an eye, compared to an average-performing techie. Presumably, the superstar gets paid more because they're so much better at their job than everyone else. But if AI makes it so that every coder can blaze away, it'll be a lot harder for the hotshots to justify their astronomical salaries.This is something the law-school study touches on. "The legal profession has a well-known bimodal separation between 'elite' and 'nonelite' lawyers in pay and career opportunities," the authors write. "By helping to bring up the bottom (and even potentially bring down the top), AI tools could be a significant force for equality in the practice of law."But the true promise of AI lies in narrowing inequalities not within occupations, but between them. Software developers in the United States make, on average, 5.5 times more than fast-food workers. If AI makes it easier for a fast-food worker to move into a coding job, that's when we'll really start to see the income gap shrink. The GitHub Copilot study hinted at that: It found that the tool benefited novice programmers much more than expert ones. That could lower the barrier to entry for a whole new generation of aspiring engineers.If you're already one of the highly paid coders, this probably won't come as good news. Part of the reason programmers are paid so much is because there are so few of them. By allowing tons of people to flood into the occupation — and by turning crappy coders into decent ones — AI will almost certainly depress the sky-high salaries of those at the top of the profession. Education and expertise won't count for as much as they used to.Admittedly, this scenario I've laid out is an optimistic view of how AI will affect salaries. If it helps raise the skill level of subpar coders, then it will also raise their pay, right?Not necessarily. There's another way AI could reduce wage inequality: It could depress the pay of top earners without doing much to raise wages for those at the bottom. As productivity goes up, owners might opt to pocket the gains for themselves, lowering the salary ceiling rather than raising the salary floor. In this scenario, we'll have less income inequality thanks to AI. But we'll all make less. By commodifying the talents of the best illustrators, AI lowered their pay — the same way mechanized looms destroyed the livelihoods of artisan weavers in the Industrial Revolution. Unfortunately, that seems to be how AI is affecting the job market so far. In one study, researchers looked at what happened to freelancers on the online platform Upwork after the introduction of AI tools like ChatGPT. The number of jobs on the platform declined, and so did incomes. Those who were earning the most suffered the biggest hit. The top freelancers among those who offered image-based services received 7% fewer jobs and watched their earnings tank by a staggering 14%. In economic terms, AI isn't upskilling the workforce — it's deskilling it. By commodifying the talents of the best illustrators, it lowered their pay — the same way mechanized looms destroyed the livelihoods of artisan weavers at the onset of the Industrial Revolution. And AI systems are doing it, ironically, by feeding off the experience of the top performers, whose work provides the datasets they're trained on.The implications of these findings could go far beyond the question of pay and opportunity. We've organized much of white-collar work around the idea that there's a huge variation in both the quality and the quantity of work people produce. The entire idea of professionalism, in a sense, is predicated on the notion of talent. Some people are just really good at their jobs, the thinking goes, and it's worth throwing a lot of money at them to get them to work for you. That's why we receive raises for accumulating degrees and experience and expertise. And it's why companies have developed complicated performance-management systems to weed out the lower performers and to reward, retain, and promote the superstars.But if AI leads to a world in which employers get more or less the same work from everyone — regardless of schooling, years on the job, or inherent talent — that opens up all kinds of wacky possibilities for the future of work. Will companies start paying everyone in a particular job the same salary, regardless of their seniority level? Will promotions be a thing of the past? How will we raise our families and save for retirement if there's no opportunity for salary progression? Will HR departments dispense with time-consuming performance evaluations altogether? And if managers currently spend most of their time coaching, cajoling, and managing out their bottom performers, what happens to their jobs when there are no more bottom performers left?If we take the recent studies of AI at face value, the smart move for employers would be to hire the novices at cheap salaries and get rid of the veteran superstars who are earning the big bucks — implementing a "Moneyball"-style arbitrage for the ChatGPT age. But the thing is, I've spoken to a lot of executives over the past year about how they're rethinking their staffing plans, and not a single one has talked about scrapping their hotshot earners. In fact, many of them have told me, in private, that they intend to do the exact opposite. They're aiming to hire fewer entry-level people straight out of school, since AI can increasingly take on the straightforward, well-defined tasks these younger workers have traditionally performed. They plan to bulk up on experts who can ace the complicated stuff that's still too hard for machines to perform.If I had to guess, though, I'd say that trend won't last. A few enterprising employers will go all in on hiring job candidates with less experience and boosting their performance with AI. They'll save boatloads of money on salaries, and from there the practice will inevitably spread. That will open up all kinds of opportunities for professional wannabes to get their foot in the door. But for white-collar veterans, I suspect an onslaught is coming — one in which being good at your job will no longer offer the protections and perks it once did. When it comes to professions like law and management, talent has long been considered a ticket to success, deserving of rich rewards. Now, in the era of AI equality, it may turn out to be a costly liability.Aki Ito is a senior correspondent at Business Insider.Read the original article on Business Insider.....»»
Here are five reasons customers who still favor the sandwich chain may want to consider avoiding it today. The post 5 Reasons to Avoid Subway Today appeared first on 24/7 Wall St.. Established in 1965, sandwich-focused chain Subway has around 37,000 locations in more than 100 countries, all independently owned and operated by a network of franchisees. Not only are there many standalone and strip mall locations, but they can be found in truck stops, airports, big-box stores and other high-traffic locations. Subway has even had stores in a laundromat, a Jewish community center, a riverboat and a church. At first, the freshness of the ingredients and the deliciousness of its offerings seriously impressed customers. The Miami-based company got in early on the trend of quick-service restaurants that prepared food to order right in front of the customer. Its other product offerings include wraps, salads, paninis and baked goods. Subway was lauded for its service and its healthy food options. (See 24 iconic sandwiches you can make at home.) However, it has fallen from its glory days when it had 44,702 restaurants worldwide (more than McDonald’s or Starbucks). After struggling for several years to turn things around, the company put itself up for sale earlier this year. What can customers who still favor Subway expect? Should they find somewhere else to grab a bite? Here are five reasons to consider avoiding Subway. 1. Will Your Subway Still Be There Next Week? While the rate of attrition has slowed, the number of Subway locations continues to fall and has since 2015. In that year it peaked at more than 27,100 in the United States. By 2022, there were less than 20,600 stores, a decline of almost 25% and the lowest number since 2005. Why have so many Subways closed? The company’s wild overexpansion in the years before 2015, when it was the fastest-growing franchise chain in the world, receives much of the blame. But locations with outdated operations and decor, stale menus, and mandated promotions and discounts that eroded the profits of franchise owners did not help any. Not to mention rising competition from other sandwich shops, and even food trucks and grocery stores. Closures are expected to continue, especially with new owners coming in. So, fans of Subway probably should not be surprised if they drop by for lunch one day and find the lights out and the doors locked. 2. Subway Is in the News Again? A quick look at the news shows recent robberies at Subway locations, a truck crashing through one restaurant, the death of an employee, and debate about whether Subway will be part of a monopoly once its sale is completed. To be sure, stuff happens at all fast-food chains and retailers, but Subway can seem something of a magnet for bad press. Subway locations in Seattle were the source of not one but two hepatitis A outbreaks, in 1996 and 1999. The latter reportedly cost Subway $1.6 million to a class-action lawsuit and $10 million in an out-of-court settlement. In 2007, an investigation in Arizona revealed that some of the chain’s “giant sub” sandwiches were not three feet long as advertised. Subway changed its marketing to focus on serving size rather than length. Yet, controversy arose again in 2013 when some of its footlong sandwiches were shown to be less than a foot long, resulting in a class-action lawsuit. Subway removed azodicarbonamide, a whitening agent and dough conditioner, from its bread in 2014 after bad press. This substance is sometimes referred to as the “yoga mat chemical” but has been deemed harmless and is still used in many consumable products, including those from other fast-food restaurants. (See the most popular fast-food chain in each state.) Perhaps the company’s biggest scandal was when longtime national spokesperson Jared Fogel was charged with possession of child pornography and illicit sexual conduct with a minor. Subway cut ties with Fogel, who pleaded guilty to the charges, and the company switched its marketing to focus on its history. And Subway has been accused of using fake chicken (2017) and fake tuna (2021). Of course, the company refuted these claims. This past year, Subway rolled out meat slicers to many of its locations, an $80 million investment. That way customers can see their meat freshly sliced as their sandwiches are made. Subway also received bad press for not closing restaurants in Russia after the invasion of Ukraine, as well as for featuring a controversial sports figure in some ads. Kind of makes one wonder what tomorrow’s headline will be. 3. When the Healthy Alternative Is Not So Healthy With its longtime slogan “Eat Fresh,” Subway has positioned itself as a healthier alternative to burgers, pizza, fried chicken and other fast-food offerings. It has gluten-free and low-sodium offerings. The company has a chicken welfare policy and is moving toward using only meat from animals raised without antibiotics, as well as sustainability in its supply chain. But is it really as healthy as all that? Depends on what customers order and at what portion size. Some six-inch subs can have up to 800 calories and 52 grams of fat. Its wraps can be worse, much worse. So can the salads. Its whole-wheat and whole-grain options are better than its white bread, which is high in sodium. All breads include carbs, of course. Meat options pepperoni, salami and ham are also high in sodium, as is the American cheese. Swiss is the least salty cheese option. Ranch, mayo and sweet onion sauce are high-calorie and sugary options. Subway’s Fresh Fit menu includes its healthiest offerings. But that won’t matter if the ingredients are not actually fresh. An investigation in 2017 found that some locations received deliveries of ingredients as little as once a week. Franchisees’ requests for more frequent deliveries reportedly were denied. As always, caveat emptor. (The best independent sandwich shop in each state.) 4. About Those Employees Ever wonder if those so-called Sandwich Artists at Subway are happy to be working there? The chain does have something of a reputation for having a low-pay, high-stress work environment. Some employees report receiving little training and uncertain or inconsistent hours, having low morale and not being allowed breaks. This leads to poor performance and high turnover, resulting in extra hiring and training costs for the franchises and the company. Not to mention variable quality from location to location. The company’s relationship with franchisees could also be described as fraught. While the cost of opening a Subway franchise may be lower than for other restaurants, profitability can be a challenge. Some franchise owners feel the franchise agreement greatly favors the corporation, while others report having a fear of retribution for anything less than toeing the company line. A 2019 investigation focused on stores closed for minor infractions so that the company can buy them back at a reduced cost and resell them to collect more fees. That is, if it can find a buyer. Subway reportedly has struggled to find franchisees, another reason it may still be closing so many locations. 5. What Will New Owners Mean for Subway? Earlier this year, private equity firm Roark Capital agreed to purchase Subway for $9.6 billion. The chain will join Jimmy Johns, Arby’s, Buffalo Wild Wings, Dunkin’, Cinnabon, Jamba Juice and many others in the new owner’s brand stable. One of the first aims when a private equity firm buys a company is to cut costs. In this case, that is likely to mean layoffs and additional store closures, especially in the United States. However, in the long term, Roark is expected to focus on expansion overseas. The new owners also could be forced to sell or close stores to please regulators. The Federal Trade Commission has opened an antitrust investigation due to Roark’s ownership of other sandwich chains. Could there be such a thing as a sandwich shop monopoly? Regardless of whether the FTC probe amounts to anything, the long period of uncertainty for Subway franchisees, employees and customers is far from over. Sponsored: Attention Savvy Investors: Speak to 3 Financial Experts – FREE Ever wanted an extra set of eyes on an investment you’re considering? Now you can speak with up to 3 financial experts in your area for FREE. By simply clicking here you can begin to match with financial professionals who can help guide you through the financial decisions you’re making. And the best part? The first conversation with them is free. Click here to match with up to 3 financial pros who would be excited to help you make financial decisions. The post 5 Reasons to Avoid Subway Today appeared first on 24/7 Wall St.......»»
Floor & Decor (FND) opens new warehouse store in Avenel, NJ, showcasing the efficient execution of its growth strategy. Floor & Decor Holdings, Inc. FND announces its debut location in Avenel, NJ, marking its 11th store opening in the New York City Metropolitan Area.The new warehouse store and design center will house 50 full-time and part-time associates led by the store’s chief executive merchant. The store’s grand opening is slated to be hosted on Dec 13, 2023, with a ribbon-cutting ceremony with the Woodbridge Chamber of Commerce.In appreciation of the new opening in Avenel, Floor & Decor will have a special PRO VIP Grand Opening event on Mar 5, 2024, to welcome its PRO network. Also, as part of the grand opening festivities, this store will host giveaways for its customers.The company is optimistic about the opening of a new store location. It believes this can offer diversified product and service offerings to the customers of the new community while growing in the process despite the ongoing economic challenges.Floor & Decor on Expansion SpreeFloor & Decor makes profitable investments to process its expansion strategies primarily by improvements in existing stores and opening new stores. By expanding its footprint and product portfolio, the company can reach out to new communities and accelerate its growth momentum.In the first nine months of 2023, Floor & Decor opened 17 new warehouse stores with a total fiscal third-quarter end count of 207 warehouse stores and five design studios. Recently in October 2023, the company opened five new warehouse stores, thus taking the store count to 22 year to date. It has plans to open about 10 new warehouse stores in the remaining fiscal fourth quarter to reach its annual goal of 32 warehouse stores.For 2024, the company anticipates continuing its New York expansion with a new warehouse store in Brooklyn. By focusing on elevating customer services, investing in new and existing stores and managing profitability efficiently, the company has been able to survive this uncertain economy.Image Source: Zacks Investment ResearchShares of this retailer specializing in hard-surface flooring for homeowners and professionals have increased 18.9% in the past year, outperforming the Zacks Building Products - Wood industry’s 3.4% growth.Zacks Rank & Key PicksFloor & Decor currently carries a Zacks Rank #5 (Strong Sell).Here are some better-ranked stocks that investors may consider from the Construction sector.Acuity Brands, Inc. AYI currently sports a Zacks Rank #1 (Strong Buy). You can see the complete list of today’s Zacks #1 Rank stocks here.AYI delivered a trailing four-quarter earnings surprise of 12%, on average. The stock has declined 5.2% in the past year. The Zacks Consensus Estimate for AYI’s fiscal 2024 sales and earnings per share (EPS) indicates a decline of 3% and 4.7%, respectively, from a year ago.M-tron Industries, Inc. MPTI currently sports a Zacks Rank of 1. MPTI delivered a trailing four-quarter earnings surprise of 35.6%, on average. It has surged 262.2% in the past year.The Zacks Consensus Estimate for MPTI’s 2023 sales and EPS indicates growth of 30.6% and 156.7%, respectively, from the previous year.EMCOR Group, Inc. EME presently sports a Zacks Rank of 1. It has a trailing four-quarter earnings surprise of 25%, on average. Shares of EME have increased 38.1% in the past year.The Zacks Consensus Estimate for EME’s 2023 sales and EPS indicates an improvement of 12% and 52.8%, respectively, from the prior-year levels. Zacks Names #1 Semiconductor Stock It's only 1/9,000th the size of NVIDIA which skyrocketed more than +800% since we recommended it. NVIDIA is still strong, but our new top chip stock has much more room to boom. With strong earnings growth and an expanding customer base, it's positioned to feed the rampant demand for Artificial Intelligence, Machine Learning, and Internet of Things. Global semiconductor manufacturing is projected to explode from $452 billion in 2021 to $803 billion by 2028.See This Stock Now for Free >>Want the latest recommendations from Zacks Investment Research? Today, you can download 7 Best Stocks for the Next 30 Days. Click to get this free report EMCOR Group, Inc. (EME): Free Stock Analysis Report Acuity Brands Inc (AYI): Free Stock Analysis Report Floor & Decor Holdings, Inc. (FND): Free Stock Analysis Report M-tron Industries, Inc. (MPTI): Free Stock Analysis ReportTo read this article on Zacks.com click here.Zacks Investment Research.....»»