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e26980de90b7ec6b980071ea2f5778ed | https://www.forbes.com/sites/karenhigginbottom/2014/04/14/social-media-ignites-employee-activism/ | Social Media Ignites Employee Activism | Social Media Ignites Employee Activism
There is a famous quote from Warren Buffett that goes: "It takes 20 years to build a reputation and five minutes to ruin it." Never has that quote been more appropriate in an age where social media can have a huge impact on an employer’s reputation.
A recent study of 2,300 employees titled "Employees Rising: Seizing the Opportunity in Employee Activism" conducted by Weber Shandwick revealed a rising social movement spurred on by the digital and social media era, which they have named "employee activism." The study describes an "employee activist" as an individual who draws visibility to their workplace, defends their employers from criticism and act as advocates, both online and off. One in five employees is estimated to be an employee activist, and another 33% have high potential to be employee activists, the study claimed.
The study also revealed that social media is critical to employee engagement and fuels employee activism. It found that 50% of employees post messages, pictures or videos in social media about their employer and more than a third have shared praise or positive comments online about their employer. A third of employees posted messages, pictures or videos about their employer without any encouragement from their employer. On the negative side, 16% of employees have shared criticism or negative comments online about their employer. “As employee activists gain numbers and strength, organizations need to be prepared to facilitate the activism of these employees,” commented Kate Bullinger, co-lead, global employee engagement and change management for Weber Shandwick. “Company storytelling is not just for external media anymore; it’s a way of ensuring that employees are informed and have something meaningful to say about their employers.”
The research also delved into what drives employee activism. It found that leadership is most important for influencing employee activism but not to the exclusion of other organizational activities and characteristics. Leadership plays a critical role in driving employee support whether that is making the company an employer of choice or building a reputation of trustworthiness.
Some employers are embracing the use of social media in the workplace, the study found. One-third of employers encourage their employees to use social media to share news and information about the organization. The survey claimed that this social encouragement has an outsized impact on employer advocacy among employees. For example, employees with socially-encouraging employers are significantly more likely to help boost sales than employees whose employers aren’t socially encouraging (72% vs. 48% respectively)
How employers encouraged their employees to use social media to share information about their work or organization varied, the survey found. The most popular method by employers was providing readily accessible tools for employees to use in social media (55%), closely followed by providing messages about the employer for employees to use in social media (50%). Just over a third of employers provided access to social media at work for employees suggesting there are still concerns about employee use of social media at work.
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3a09872fc8b24cc0f3f9d2abb0196096 | https://www.forbes.com/sites/karenhigginbottom/2017/04/04/uk-employers-complacent-about-gender-pay-gap/ | U.K. Employers Complacent About Gender Pay Gap | U.K. Employers Complacent About Gender Pay Gap
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U.K. employers continue to be complacent about gender pay issues, according to a survey of 250 decision-makers by NGA Human Resources. More than a quarter of senior managers within large firms in the U.K. don’t see the gender pay gap as an issue for their business despite the gender pay gap sitting at 13.9%. This is despite gender pay reporting legislation which requires employers with 250 or more employees to publish statutory calculations every year showing how large the pay gap is between their male and female employees coming into force imminently.
It found that the majority of senior managers believed that the gender pay gap is caused by women’s personal career decisions with the fact that women are more likely to take career breaks (49%) or work part-time (42%) as the main factors for pay disparities.
It sounds like a convenient untruth, comments Allyson Zimmerman, executive director of Catalyst Europe. “Why with all the talent shortages would you be OK with a 13.9% pay gap? Our research shows that the pay gap has much more to do with women’s choices. For example, we’ve seen that when women negotiate, it affects them negatively. It’s too simplistic to say it’s women’s personal career decisions. Women aren’t given the same opportunities to grow in an organization. You get visibility in an organization by working on key projects but we know that women get fewer mission-critical roles and are given smaller budgets than men which affects their overall pay indirectly.”
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U.K. employers are unprepared for the gender pay reporting legislation according to a survey by totaljobs.com. It found that more than a third of U.K. employers were failing to review salaries across genders to safeguard against pay discrimination.
The survey of 4,700 employees and 145 employers revealed 82% companies are not reviewing their gender equality/equal pay policy and 58% don’t have salary information available across roles and genders. Little more than half of employers feel ‘very confident’ that salaries are equal across the genders. A recent analysis of 576,479 employees by the Korn Ferry Hay Group has revealed the extent of the gender pay gap among different sectors in the U.K. The media industry has the largest headline gender pay gap at 32.2% in favour of men and the transport sector has the lowest -4.5% in favour of men in the U.K.
Failure by employers to look at their gender pay gap has huge implications for business and the economy, remarked Zimmerman. “Some studies show that if you increase the pay for women that it can impact the gross domestic product of a country. By increasing pay for women, it helps families, society and even countries.” Indeed, PricewaterhouseCooper’s ‘Women at Work’ index 2017 revealed that fully closing the gender pay gap across OECD (organization for economic co-operation and development) countries would increase female earnings by $3 trillion.
Gallery: 10 Job Sectors With The Largest Pay Gap Between Men And Women 12 images View gallery
The same report reveals that closing the gender pay gap in the U.K. would increase female earnings by $106 billion.
The NGA Human Resources survey found that among those managers who do recognise the gender pay gap as an issue, the external impact on an organisation such as bad publicity (40%) and brand damage (34%) are seen as the biggest problems. Challenges such as recruiting staff (33%), retaining staff (26%) and pay rise demands (20%) are viewed as secondary problems for businesses.
Organizations are worried about the external impact of the gender pay gap on their brand but they should be more focused on their marketplace, remarks Zimmerman. “You’re worried about your brand but who do you think is your marketplace? If you want to be seen as an employer of choice, then it needs to be believed by employees. The number one way you can compete is with your talent. Organizations need to look at the systemic barriers that are blocking the advancement of women and for every company that will be different.”
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To combat the U.K.’s gender pay gap, unsurprisingly pay leveling was seen as the number one solution (57%). However there was also significant support for back-to-work schemes (49%) and pay rise demands (20%) are viewed as secondary problems for businesses.
Charles Cotton, advisor for the Chartered Institute of Personnel and Development urged organizations to collect data on gender pay and roles. “Organizations need to look at where the gender pay gaps are. Is it something to do with childcare issues or is it because the organization cannot attract enough women? Organizations need to look at the causes of gender pay gap and talk about issues around unequal pay where people don’t feel their contribution is recognized and how it will impact on performance and productivity.”
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b1886ad9a3b3675b5f418d653c5f7d5b | https://www.forbes.com/sites/karenhigginbottom/2017/05/05/learning-and-development-not-valued-by-organizations/ | Learning And Development Not Valued By Organizations | Learning And Development Not Valued By Organizations
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Two-fifths of international organizations don’t have a global strategy for learning, according to recent survey of 200 learning and development (L&D) senior decision makers by Open University Business School.
The Challenges of Global L&D survey also revealed that half of L&D decision-makers think learning is not seen as important and 42% lack direction from the top. “L &D is often seen as a ‘token’ activity and that is the underlying philosophy that top managers have about it,” commented Bernd Vogel, director of Henley Centre for Leadership at Henley Business School. Vogel urged senior L&D decision-makers to step up to the plate and outlined reasons why the function wasn’t valued by leadership. “The L&D function needs to be seen as a senior partner. L&D people often lack confidence and clarity about what they contribute to the business and it’s not always about retention and investment. The second issue is there are not enough entrepreneurial individuals in the L&D teams to carry out an agenda. The third reason is that L&D is often treated as just a delivery entity for training.”
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If you’re a global organization, then learning and development really has a commercial impact and businesses are demanding much more from their L&D function, remarked Penny Asher, director of executive education at Open University Business School. “Business wants to reduce costs but there is a greater commercial impact if you don’t get L&D right. Organizations then work in silos and the impact on performance is much reduced and you’re failing to realize some of the synergies.”
A strategy for developing workforce skills for organizations that work across economies and sectors is fundamental, argues Laura Harrison, strategy and transformation, director at the Chartered Institute of Personnel and Development. “There is a tactical point about language. If you’re talking about skills then that sits in a silo of L&D so the function needs to talk the language of business. At a more strategic level, the challenge is that it’s easy to cut L&D budgets in less financially benign times but that is a short-term perspective. We would argue that development needs to be about capabilities needed to deliver your business strategy and that is about either acquiring new talent or developing your existing workforce.”
Two thirds of respondents believe organizations with a learning culture will be the most successful over the coming years, and a similar proportion see global learning programs as the future. Indeed, 60% think highly effective learning is ‘critical’ to organizational success, helping companies to adapt quickly to market need and effectively to disruption and uncertainty. Over half of L&D decision-makers stated that there would be a significant commercial impact if their L&D teams collaborated across the world.
Despite the commercial imperative, currently only a fifth of businesses very consistently share learning across the geographies in which they have offices. In nearly half of the organizations surveyed, the learning architecture is ‘decades’ out of date. “The barriers to sharing learning are often practical such as different time zones and people prefer face-to-face to build relationships and there are also barriers around language.”
The report also highlighted that lack of leadership support was a key issue for L&D professionals. Forty-two percent of L&D decision makers voiced concerns that they lack direction from the top and the leadership team does not value learning. Local resistance is an issue affecting two fifths of organizations. Outdated technology is cited as another barrier: in nearly two fifths of companies the L&D team believe they do not have the technology to coordinate learning globally.
Technology has had a tremendous impact on L&D, remarked Ms Asher. “Five years ago, the technology was still developing but now the technology developed in social management systems means that people can curate information and you can access information much more easily. Peer to peer learning enables sharing of information and problem-solving and the linking of expertise.”
On a more positive note, 94% of L&D departments are planning to increase investment in international learning programmes over the next year. The report outlined the workplace trends that are driving this investment in international learning programmes. More than half of L&D professionals see that employees increasingly want access to market-leading learning programmes, and nearly half worry they risk losing talent to competitors because their company does not share learning effectively. Two fifths of businesses are already losing talented employees because they are not constantly being developed. Ms Asher added that L&D was often viewed as a ‘value/cost’ piece. “Learning is looked at as a cost and although there is often an investment in top talent that is not necessarily throughout the organization. These days, employees are demanding continuous learning and an investment in all the employee population rather than just picking up on the top tier of management.”
Ms Asher warned that this was a pivotal time for organizations when it came to L&D. “We are experiencing a fundamental shift that will affect every L&D department. Tighter margins and the increasing expectations of candidates and employees mean there has never been such pressure to get it right; those that do so stand to make great global gains.”
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645ace767e9d4db378f4461e4e0cd352 | https://www.forbes.com/sites/karenhigginbottom/2017/08/03/why-the-ability-to-fail-leads-to-innovation/ | Why The Ability To Fail Leads To Innovation | Why The Ability To Fail Leads To Innovation
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As the founder of Honda, Sochiro Honda, once said, "Success is 99% failure." What is the relationship of failure to innovation and why do so few organizations have a culture where the ability to fail or experiment is a valued part of innovation? What are the organizational barriers to this?
Innovation often stems from a botched experiment and many a product such as Viagra and the Post-It note has been a result of a failed experiment. For example, the adhesive for Post-It notes was created by accident and then took 12 years to become a product. “3M, the company who reportedly sells 50 billion Post-It notes across 100 countries every year famously lets their scientists and engineers use 15% of their time pursuing their own projects,” remarks Uri Baruchin, head of strategy of The Partners.
Innovation comes from failure, comments Severine Leloarne, full professor in innovation management and entrepreneurship at Grenoble graduate school of business. “All big product innovations and process innovations come from failure.”
Post-It notes were created by accident. Credit: Shutterstock
Failure itself doesn’t lead to innovation but it’s how you deal with failure that matters, argues Laurence Lehman Ortega, affiliate professor in strategy and business policy at HEC Paris Executive Education. “Rather than abandon a failed initiative, if you’re able to understand and learn from what went wrong then you’ll be able to improve your offer, product or service and try again and in turn make yourself more creative and thus innovative.”
The connotation associated with the word ‘failure’ is extremely negative both in society and in the workplace. Saku Tuominen, founder and creative director of HundrED believes that the moment the word ‘failure’ is uttered in the workplace, it’s a mistake. “Even thinking about failure is a core mistake either individually or in a company,” he remarks. “As humans we react to the word ‘failure’ extremely strongly.” The essence of creativity and innovation is the ‘will to improve’, adds Tuominen.
One of the barriers to an innovative work culture is the gap between ‘thinking up the ideas’ and the implementation of them, argues Tuominen. “In many companies, you have an idea and it’s polished in a workshop with Post-It notes. One of the best ways to innovate is to implement the idea. There is a problem when you over-think and under-do. When you have a creative culture there is no gap between thinking and doing.”
Organizations often declare that they are willing to experiment, comments Professor Joseph Lampel, Eddie Davies professor of enterprise and innovation management at Alliance Manchester Business School. “But the reality is that such experiments must be championed by individual managers who support products that end up failing, often pay a price in terms of promotion or worse. This has a chilling effect on their motivation and that of their colleagues.”
Mok O’Keeffe, founder of The Innovation Beehive believes a culture to experiment is far more likely to happen in start-ups than in large corporate cultures. “In the start-up community in Silicon Valley, they don’t call it failure.
Instead they call it ‘pivoting’. Failure is such an energy sapping word with an awful lot of judgement whereas ‘pivoting’ means you’re still rapidly moving towards your goal but your shifting occasionally and learning before ‘pivoting’ back on track. We see it more in start-ups over corporate because we believe that some of them are a bit naive and don’t understand the challenges they are going to come up against. But this is a really positive thing as it means they’re not afraid to experiment, something which large organizations should do more.”
However, O’Keeffe believes the tide is turning and there are some great examples of innovative thinking from big business. “For example, Lloyds Banking Group have adopted a process called a 30-day hack kit which is essentially innovation in a box. It helps their teams rapidly prototype, experiment, fail and learn to solve customer problems. Adobe are doing something really interesting with their Red Box scheme. Anyone in the organization can develop an idea and receive a ‘red box’ which includes the tools and techniques, plus a $500 credit card to just try new things even if they don’t work.”
Why do so few organizations have a culture where the ability to experiment and fail is a valued part of innovation? Lehman Ortega believes that the culture of experimentation in the workplace is unusual as only success is celebrated. “It’s a learned behavior pattern. As children we’re told that we need to succeed and are rewarded only when we do so. Managers in firms are only recognized and incentivized on their success and as a result are reluctant to take risks. Very few companies such as Google actively incentivize managers if they admit early on that they’ve failed or reward the time spent on failed exploration projects.”
Leloarne believes that a culture of creativity must first be developed in order to create a culture of innovation. “We know that creativity comes from intrinsic motivation of individuals and small groups. Innovation is an output of creativity. If you want to enhance innovation then you need to enhance team creativity. You need the right amount of time pressure and mixed teams to be creative. You need to mix teams in terms of profiles and also socio-economic backgrounds. Creativity refers to individual ways of thinking.”
One way of creating an innovative culture is by allowing employees to come up with great ideas and ways to improve their own jobs, advises Tuominen. “So many companies concentrate on innovative techniques, I would concentrate on how organizations make people excited about improvement. You have to create an environment of trust where people have a passion to improve and they are excited about finding out how things work.”
Lehman Ortega believes that established firms should both exploit their existing business models and improve them through incremental innovation and have the courage to explore new business models that could be disruptive.
“Failure can be detrimental in day to day business but only allowing for experimentation can lead to disruptive innovation.”
Tips for large corporates to foster a sense of innovation:
• Organizations need to create an innovation ecosystem. Those organizations who are successfully and sustainably innovative have a living, breathing innovation ecosystem. And right at the core of this is a strong clear vision of what they are trying to achieve and how innovation fits within that.
• Organizations need a leadership team which can motivate, inspire and bring the organization along with them to deliver on that vision and the innovation part of it.
• The third part of that ecosystem is having people with the right skills and capability who are trained on how to have ideas and who know what their remit is and have the tools and resources to prototype, test and learn from their customers
• Underneath all of that is a structure and process which encourages, enforces and empowers innovation. All of those together create a culture of innovation.
Source: Mok O’Keeffe, founder of The Innovation Beehive
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bc7535943699bef5a4599b5fdbc61baa | https://www.forbes.com/sites/karenhigginbottom/2018/05/24/the-benefit-of-returner-programs-in-the-workplace/ | The Increasing Popularity Of 'Returner' Programs Aimed At Women | The Increasing Popularity Of 'Returner' Programs Aimed At Women
The recent publication of gender pay reporting regulations in April 2018 highlighted that the finance sector had the largest pay gap between men and women. One of the main causes of this gap continues to be the lack of women in senior roles within the sector. This has been an on-going problem within financial services firms, with many of the big banks trying to address the lack of diversity in senior roles by significantly investing in diversity programs, mentoring and sponsorship and altering the way they recruit candidates.
One of the biggest issues facing not just financial services firms but organizations across all sectors is that women often leave their job at middle management level whether that is to start a family or to take a career break. These women often never return to the organization resulting in a haemorrhaging of female talent which has a detrimental impact on the pipeline to the executive board.
A PricewaterhouseCoopers study of female “returners” revealed some of the barriers facing women when they return to work. The study found that three-quarters of professional women want to return to work yet it found that three in five of professional women returners are likely to move into lower-skilled or lower-paid roles experiencing an immediate earnings reduction of up to a third. The research found that there are clear economic gains from women working at their full potential: addressing the incidence of occupational downgrade experienced by professional women could boost their annual earnings by $848 million.
Some of the banks such as UBS and Bank of America Merrill Lynch are taking a creative approach to attracting women to the senior levels of their organization. “Many banks are looking at 'returner' programs and for us, it’s a strong indicator that they recognize there is talent they are losing and want to bring it back into the workplace,” says Allyson Zimmerman, executive director for Catalyst.
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Swiss investment bank UBS launched its Career Comeback program in 2016 aimed at individuals who have taken a career break of a minimum of two years. Although both men and women can apply for this program, the majority of participants are women.
Career Comeback offers permanent positions and is aimed for those outside of UBS who, for whatever reason took a career break, explains Carolanne Minashi, global head of diversity and inclusion at UBS.
We’re aiming for director and senior-level roles and we’ve found a huge wealth of talent that were operating at that level before taking a break but they are being overlooked by standard recruitment methods. As all organizations struggle to find women to fill senior leadership roles, we think we have access to a new talent pool that with a bit of creative support can make a fabulous contribution to the business.”
The majority of participants are women with children but there have been men as well, added Minashi. She is quick to dispel the myths surrounding returners.
One is that it's all women and clearly it’s not. The men we’ve hired have had interesting career breaks taking on primarily caring roles and we had another candidate who had pursued a PhD during their break. Another myth is returners want flexibility: only half of the cohort want reduced schedules. The third myth is everyone will be a mother. Each of our cohort group had people who are not parents. One person took a break for caring responsibilities and another person was caring for a significant other who had a tragic accident."
One of the participants in the Career Comeback program is Seema Kohli, a director in her 50s who works as a legal specialist for group general counsel in UBS. She took a career break in late 2005 for 11.5 years after experiencing the death of a close female relative.
In the days and weeks of her passing, it became clear to me that I wanted to spend time with my family. I also knew that in order to heal, I had to focus on knowing myself better and that the way to do this was through spiritual practice and voluntary work.”
Kohli applied for the UBS program in 2016 after working in the voluntary sector for more than a decade.
The program has been fundamental to my ability to successful return to work. For me, the most important element of the program is the personal connections I have made with the cohort, the coaches, the sponsors and my mentor. My transition into work would have been much more challenging without the support and camaraderie of this trusted group, some of whom have become close personal friends. I see that I am not alone in having fears, doubts, or challenges and that indeed, it is "normal" to have these.”
Kohli believes that she bring new skills and experience to her role after her career break.
I know myself better, I am more patient, more thoughtful, more embracing than I was before my career break – I am better with people, a better leader and mentor. I listen more, rather than just hearing. I am clearer about what is important and what is not. I understand that what is needed is not really a work life "balance" – this notion suggest that our work and our lives are different. I have learned they are not – how we spend and experience our days is how we experience our lives. I know today that what is important is to work in a place where I can be my best and be rewarded for professional and personal excellence, and at the same time feel at ease and aligned with my core values and beliefs.”
Returners bring rich life experience that adds a different dimension to the team they work in, reflects Minashi.
It’s really true there is a level of life perspective and level of maturity with returners. It’s not easy to make a return to work after a career break. We’ve spoken to hundreds of people navigating a return and they have been told by head-hunters that no-one will look at them. There is quite a lot of discounting that happens in terms of returners. These are senior roles that we’re hiring for. We’re compensating and setting up structures that treat career returners the same as a new junior.”
But returner programs are not simply the preserve of the big banks. Capgemini UK launched a pilot program to support talent professionals to transition from an extended career break back into the workplace last year. “We were really impressed by the high caliber of candidates that applied. They were open about what they could and couldn’t commit to and clear about their great career aspirations,” remarks Anouska Ramsay, UK talent director for Capgemini.
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e29f709e11c4ffbc374bd2964f57d2bc | https://www.forbes.com/sites/karenhigginbottom/2018/08/13/organizations-need-to-work-harder-on-the-business-case-for-gender-diversity/ | Organizations Not Presenting The Business Case For Gender Diversity | Organizations Not Presenting The Business Case For Gender Diversity
It will still take a while to convince men of the importance of gender diversity and its link to financial performance, according to a survey of more than 500 respondents across 30 countries. The responses were drawn from more than 30 countries ranging from Cambodia to Cabo Verde, however, the majority of respondents surveyed were from the U.S. and U.K.
The “Gender Diversity: The Commercial Imperative” report commissioned by Selby Jennings found that although 69% of respondents personally believed that gender diversity improves financial performance, 40% of male respondents were convinced that gender diversity doesn’t improve financial performance.
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The findings suggest that gender diversity was presented as an "equalities issue" and that will only convince some of the people, warned Dr. Ruth Sealy, associate professor of management at Exeter University.
It’s often very hard for people with innate privilege to see it. It’s interesting that research shows that men and women also see different reasons for the lack of women’s progress.”
The Female FTSE Board Report 2018 revealed that male and female operating board members cited entirely different reasons for women failing to progress to executive board level. Men cited individual reasons such as motherhood and ambitions while women cited structural and systemic reasons for their lack of progress and attributed the role of strong talent management processes as part of their success, unlike men, commented Sealy.
From a psychological point of view, men were more likely to attribute their success to themselves but from a structural point of view, women acknowledged that their organization had good talent management practices that enabled them to get into those roles.”
The “Gender Diversity: The Commercial Imperative” report also explored whether respondents received gender diversity training. Only a third of participants and 25% of women surveyed said they had received gender diversity training from their organization. Where respondents had received training, two-thirds said it didn’t include the business case for gender diversity and where a business case was presented, 42% said empirical evidence was not used to back it up.
There are hundreds of studies that show the link between gender diversity and financial performance, commented Allyson Zimmermann, director for Catalyst Europe.
The evidence is out there. The push-back comes in often when a group questions whether it’s causation or correlation? That is often why it’s not believed. It’s virtually impossible to prove causation when it comes to that. The key predictor for a man according to what men tell us what would engage and encourage them to take action on gender diversity, is a strong sense of fair play. It’s a real marker for a male champion. What blocks men is apathy and lack of awareness that gender issues don’t concern them because they are men. There is also ‘zero-sum’ thinking among men that if they help a woman advance then it’s going to hurt them. This is the elephant in the room.”
Men presented with the business case without empirical evidence were far less likely to believe that gender diversity impacts financial performance, remarked Oliver Cooke, director and head of Selby Jennings.
Organizations aren’t supporting their argument with empirical data. Therefore, it’s no wonder so many respondents commented that they felt the drive to increase gender diversity in the workplace is due to a political or social agenda. People are adverse to change and in a complex landscape, such as the #MeToo movement, men may be feeling generally anxious about their place publically and privately. Especially when it comes to gender and diversity issue where men feel they could be scrutinized.”
The study also revealed that respondents believed that employees may disagree or be unaware of the business case for gender diversity as leadership doesn’t provide evidence. “You cannot argue with data and evidence if you’re trying to persuade a group of people to get on board with something,” said Sealy.
An organization has to have a solid business case for gender diversity, argues Zimmermann.
This is what gives an organization a competitive edge. If you want to be a leader in any industry, then you need to understand that this is one way that you can have a competitive edge as innovation comes from talent and you need inclusive leaders who can engage talent and you’ll have better results.”
The study also found that gender diversity is still perceived as a ‘people-related’ issue rather than a ‘business-related’ issue by 70% of the respondents.
HR can be as well meaning as possible but it cannot change behavior or attitudes on their own, commented Sealy. “People pay attention to the leaders. The organization that does well has a clear business rationale with a predominant focus on talent and getting the best people to do the best job.”
HR are the gatekeepers but they are limited in implementing hiring policies and training initiatives that are a part of a business strategy, remarked Cooke.
Key stakeholders and corporate leadership must pitch the business case for gender diversity and support it with evidence. If they don’t champion it why should the workforce? The latter need to be convinced why it’s worth their time.”
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8c4e139b032aaa256581c19026844326 | https://www.forbes.com/sites/karenhigginbottom/2018/10/19/the-pros-and-cons-of-algorithms-in-recruitment/ | The Pros And Cons Of Algorithms In Recruitment | The Pros And Cons Of Algorithms In Recruitment
The news reported by Reuters that Amazon has abandoned its online recruitment tool which used algorithms as it was sexist has highlighted some of the challenges in the use of Artificial Intelligence (AI) in recruiting talent.
According to Reuters news, the team had been building computer programs since 2014 to review job applicants’ CVs with the aim of mechanizing the search for top talent. The company’s experimental hiring tool used AI to give job candidates scores ranging from one to five stars.
But by 2015, the company realized its new system was not rating candidates for software developer jobs and other technical posts in a gender-neutral way.
Kurt Heikkinen, president and chief executive of Montage, believes that Amazon abandoning its AI-based hiring algorithms underscores that the use of artificial intelligence (AI) in hiring is still in its infancy.
At the end of the day, AI can still inform better, faster and smarter hiring decisions when applied but it’s imperative that AI be used to inform hiring decisions, not make them.”
Hilary Stephenson, founder and managing director of Sigma, remarked that women already faced enough barriers in the recruitment process without technology making the situation worse.
Unfortunately, as machines become more advanced and forms of AI -such as machine learning take on a greater importance, examples of these prejudices have become increasingly commonplace. In the case of Amazon, the recruitment tool was largely ‘trained’ using data from male job applications -likely due to an unconscious bias on the part of Amazon’s male-dominated design and development teams.”
Dr. Boris A. Altemeyer, chief scientific officer for Cognisess, believes that it’s interesting that tech giant Amazon has admitted defeat in its AI CV selection tool.
That’s because the AI was simply automating bias, rather than getting rid of it. Relying on a CV to determine job fit is a risky as well as biased approach. For instance, this type of AI will be majorly affected by factors such as language proficiency, locus of control as well as education and socio-economic status.”
Oleeo commissioned the Department of Computer Science at University College London to look into how algorithms can ensure that they don’t inadvertently fall into gender bias, comments Charles Hipps, chief executive officer for Oleeo.
It revealed that removing any wording or phrases that could unconsciously predict the gender of a candidate would enable algorithms to make any gender prediction to be no better than random with no direct impact from the loss of information in the transformation and de-biasing steps.”
A major drawback to using hiring algorithms is that when done incorrectly, they can be detrimental to an organization’s hiring practices, diversity and inclusion efforts and employer brand, reflects Heikkinen.
If machines aren’t trained properly to overcome bias and discrimination or the underlying data they are trained on represents bias, the algorithms will further reinforce the very issues they are hoping to address in the hiring process. This was the case with Amazon’s hiring algorithms and the reason behind its decision to abandon them.”
But Sonia Sedler, managing director, Europe, Middle-East and Africa for Sutherland, argues that algorithms do have their place in recruitment.
AI has no inherent bias at all. In its purest form, it can eliminate unconscious bias from the recruitment process by remaining neutral to age, gender, race and other characteristics that are used to define a person.”
Sedler attributes flaws in AI to the bias of inputted data.
Put simply, if we add biased inputs, we generate biased outputs. Where AI is being used to supplement a human process, we need to ensure there are no blind spots and that any bias is caught within the process, rather than compounded as was the case with Amazon.”
There are benefits to using AI in the recruitment process. AI can help automate the labor involved with hiring, thereby creating economies of scale, said Richard Marr, chief technology officer for recruitment platform Applied.
If done well, that not only means efficiency savings but could also mean benefits for candidates such as quick responses and meaningful feedback. However, we haven’t seen that level of sophistication yet at AI is still typically focused on the labor saving side of the equation only.”
For organizations facing a competitive job market where too many irrelevant applicants are coming forward for roles using algorithms can be extremely useful, reflects Erica Titchener, global head of technology at talent management consultancy, Alexander Mann Solutions. “They can aid the identification of the right talent, remove a level of human error and reduce the risk of recruiters missing qualified candidates.”
Firms often seek a balance between candidates with a strong fit and those who bring cognitive diversity when hiring and selecting talent, remarks Jozsef Blasko, senior HR director for the Coca-Cola Company.
My recent research at London School of Economic’s Department of Management revealed that there is benefit to hiring ‘out of the mould,’ so that organizations evolve as well as replicate their capacity to innovate. Programming AI for fit as well as difference is problematic and human judgement is needed. AI’s main benefit is reducing hiring costs and providing process analytics, not fine judgement on a case-by-case basis.”
The ideal scenario is where AI and intelligent software provides data and information that humans can trust and use to make decisions, remarks Chris Adcock, director of Reed HR.
This would help to streamline the recruitment process by identifying candidates with certain indicators or traits. But without proper management, then issues similar to what Amazon has experienced will continue to occur.”
Heikkinen believes that there is a long road ahead of tech companies when it comes to eliminating unconscious bias and discrimination. “Companies should take a cautious approach to implementing AI and ensure that the technology is proven and validated.”
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d448f3c78f2681e63c058d8f31cc885c | https://www.forbes.com/sites/karenhua/2015/06/24/graduating-college-early-is-the-money-saved-worth-missing-senior-year/ | Graduating From College Early: Is The Money Saved Worth Missing Senior Year? | Graduating From College Early: Is The Money Saved Worth Missing Senior Year?
At the College Board average, if students graduate in three years instead of the expected four, they will save approximately $42,419 at a private four-year university or $18,943 at a public in-state university. Currently, the majority (69%) of college students graduate with student loan debt, an average of $28,400 per borrower. The money saved from one year of private school is enough to pay back that debt with $14,000 left over – $14000 which can pay for a Brooklyn loft share for ten months, or a new Toyota Yaris sedan, or 22,105 cans of domestic beer.
There is no current data on the national percentage of students who graduate early – but numbers continue to rise each year. At Johns Hopkins University, 20% of students complete their degree early. From 2010 to 2014, there has been a 30% increase of students at Duke University who graduate in less than four years. The straightest path begins with leveraging high school AP classes and summer coursework. Also, by honing in on completing degree requirements over liberal courses, finishing school early – by a year or at least a semester – can be possible.
However, is the time in the classroom and on campus valuable in other ways? Is the extra year of uniquely undergraduate experiences worth the financial cost?
Noya Leve, a rising third-year political science major at Tulane University, is planning to graduate next May – one year early. For Leve, paying for college is no burden of her own. But, her primary motivation is to ease the financial strain of her parents, who have two other children’s tuitions to pay for. She notes that this decision was in no way pressured by her family, but she hopes to use the time and money saved to either work in New Orleans or to travel. Even a year of traveling or “doing nothing” will still not amount to the extra year of college fees.
Jodi Okun, founder of College Financial Aid Advisors says, “Even if you can afford it, if you’re able to finish in time and you or your parents don’t have to pay that extra $30,000, then go for it.”
Leve explains a downside, though: “Each semester at Tulane I’ve taken 18-19 credits (six classes) and this past year I also had a part-time job, so I didn’t have as much time as I would have liked to enjoy a lot of what Tulane and New Orleans has to offer.”
The classic undergrad experience offers a four-year haven or respite, where the primary responsibility for students is to learn. This limited period grants opportunities for academic exploration, study abroad, time to bond with venerable professors, and chances to take arbitrary classes for education’s sake. Resources and relationships are contained in one accessible area.
On the other hand, “There is life after college,” Okun says. College is not the only place to network and build skills. Instead of paying for study abroad, there are international fellowships, such as Fulbright, Peace Corps, or Teach for America where some form of compensation is even provided. Instead of undergrad internships, a much wider array of employment opens up with a college diploma. “I’ll have more opportunities once I have a bachelor’s degree. I think you are taken more seriously by employers as a graduate than as a student,” Noya says.
Though competition may be stronger for permanent job positions, students like Leve have a head start before their own graduating class floods the job market. Kalman Chany, the author of Paying for College Without Going Broke, notes, “There’s the opportunity cost because you would be presumably working one more year. You would have an earning period of a year more in your lifetime.”
To Chany, the piece of paper is all the same. “It’s not necessarily the time,” he says. “Employers just want to know you have a college diploma – just that you’ve fulfilled the requirements.”
Okun points out a growing trend where families are discussing long-term goals – graduate school, future employment – more than just the immediacy of funding college. So, as she says, some students actually enter college with the goal of graduating early.
For those contemplating higher education, expediting graduation allows a free year to focus on the MCAT or GRE without the added pressure of school work. While your peers may be juggling job and graduate school applications along with college course loads, you have ample time to divest toward planning your future. If you know already know your life path and you’re eager to get started, why wait the unnecessary year?
For those on the other side of the spectrum, a year of “buffer” allows time to ponder the next move. It also eases the drastic transition from full-time student with a structured schedule to a full-time independent worker in the “real world.”
However, Okun also cautions, “Yes, you’re saving money (by expediting undergrad) but you’re going to have to activate those loans.” Her advice is to be proactive: start making monthly loan payments during college so the transition is not as harsh.
Ultimately, the time spent in college depends on personal values, financial circumstances – and most practically, course load manageability. Overstressing by cramming classes is not efficient, so finishing a four-year curricula in three years may not be suited for everyone. Students must independently decide if they’re ready for a world of post-grad employment or if they’d like more time in the structure of undergrad.
Okun’s main piece of advice: “If you’re planning on graduating early, make sure you think of all the scenarios of life after college.”
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310bd983a02c9cae6041efb36c816b47 | https://www.forbes.com/sites/karenhua/2015/06/29/sweet-briar-college-san-diego-state-university-on-top-for-mytopcollege-first-week/ | Sweet Briar College, San Diego State University On Top For #MyTopCollege First Week | Sweet Briar College, San Diego State University On Top For #MyTopCollege First Week
We are one week in to Forbes’ second annual #MyTopCollege movement, and we can report that we’ve received submissions from every region of the U.S. Launched last Monday, the campaign through our new @ForbesEDU Twitter account allows students to share how their school has uniquely helped them grow as individuals and professionals.
Regionally, the Appalachian Highlands (which include KY, TN, WV, VA and NC) overwhelmingly lead the scoreboard, with the Pacific and Midwest coming in next. We have not received many submissions from the Heartland (hello, ND, SD, NE, KS, MN, IA and MO, we’re talking to you), but submissions from our other regions have been hearty.
VIEW: #MyTopCollege Leaderboard Map & Best Submissions
Far in first place is Virginia’s Sweet Briar College, the 114-year-old small all-women’s liberal arts school that recently almost closed. It was rescued at the last minute with a court ruling and new president, Phil Stone. Students proved on social media with over 600 submissions that their spirit is still alive and kicking. Taking the next two spots are both west coast schools. San Diego State University comes in second, and in third is last year’s winner, California State University at Fullerton. Following, the Mountain region is led by Colorado State University. There has been generous representation from Idaho, as the College of Idaho and University of Idaho compete for the next top regional spot. The New England region is headed by the University of New Hampshire, who was also a frontrunner in last year’s campaign. Regional Ivy rivals such as Harvard and Yale have yet to post anything, and we would love to hear from more Ivy Leagues. Leading the Midwest are the Michigan State University Spartans. Though Saginaw Valley State University generated good steam to start by offering campus bookstore gift cards, they are currently lagging behind other schools in the Michigan region. Iowa schools are also vying for representation, as we will see if Central College or the University of Iowa pulls ahead next week. Leading the southwest is Texas Christian University, and Mississippi State University leads the southeast. Finally, in the Mid-Atlantic region, St. Lawrence University in New York heads the pack. Close behind are Pennsylvania schools Delaware Valley University and Villanova University. Instead of simply scenic campus shots, students have been posting personal photos of friends and student life, as well as stories of inspiration and success. So far, we have wide representation from large state universities and small liberal arts colleges. However, institutions that usually brim with mass school spirit are much quieter this year, like sports rivals University of Michigan and Ohio State University. Please continue to tweet and Instagram pictures of how your school has uniquely shaped you with the hashtag #MyTopCollege and don't forget your school’s Twitter handle. There’s only 5 weeks until the July 29 deadline and the chance to be featured on Forbes’ website and social media – so go, go, go!
VIEW: #MyTopCollege Leaderboard Map & Best Submissions
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89c6d73c08b0769601a2382fa93af92e | https://www.forbes.com/sites/karenhua/2016/06/21/kylie-jenner-selling-3-9-million-starter-home/ | Kylie Jenner is Selling Her Calabasas Starter Home for $3.9 Million | Kylie Jenner is Selling Her Calabasas Starter Home for $3.9 Million
The youngest member of the Keeping Up with the Kardashians clan, Kylie Jenner, has already outgrown her teenage crib for her new adult home.
Just over one year ago at the age of 17, the reality-TV personality and budding cosmetics entrepreneur bought her first house for $2.6 million. The bachelorette pad, in the Los Angeles suburb of Calabasas, breathes a clean, contemporary aesthetic.
Now 18, Jenner has listed her starter home for $3.9 million (making her a sizeable profit) to upgrade from simple to spacious. Last month in May, she laid down $6 million for a 7,040-square-foot mansion in Hidden Hills. As she moves residences, she’ll transition from five bedrooms to six, three-car garage to four – a property almost two times the size for more than two times the price.
Nevertheless, her gated Calabasas estate for sale has no short list of impressive amenities. Five bedrooms and seven bedrooms span across 4,851 square feet. The mansion creates harmony between an exterior of traditional Tuscan architecture and an interior of modern décor.
Inside, the house’s monochromatic – mostly black and white – palette exudes a quality of immaculateness. The furniture, lighting, and painted wall patterns all follow a sophisticated angular structure.
Ceiling-to-floor windows in the living room also bring in plentiful natural light.
Across numerous rooms, dramatic mirror accents and glass panels draw light to make the regal home seem even more spacious. Downstairs, one bedroom has been converted to a powder room.
The master suite boasts a seating area and a mammoth walk-in closet that expands to a separate closet exclusively for shoes and purses – in very fitting Kardashian fashion.
While it’s clear that Jenner is a fan of monochromatic magnificence, the bathrooms feature bolder takes on the neutral palette. One bathroom follows a punk theme with black-and-white skull-printed walls and a spiky gold mirror.
Another is lined with snakeskin-textured wallpaper. The master bathroom boasts black-tiled elegance with a black clawfoot tub.
The gourmet chef’s kitchen sparkles with Viking appliances, a pristine pharmacy sink, black cabinets and white quartz countertops.
A breakfast nook opens up to courtyard access for a bright and breezy feel.
Outside, the courtyard is partly covered by a loggia ideal for outdoor dining.
A state-of-the-art barbecue area touts a bar, built-in seating, and a pair of fire pits – one in-ground and the other above-ground.
The stylish backyard spread is certainly party ready with a gorgeous pool and lounge area.
During her year as a resident, Jenner completed extensive backyard and interior renovations that she showcased through house tours and selfies on her personal site, TheKylieJenner.com. While it’s unknown how much she spent on remodeling costs, Jenner will soon pocket a $1.3 million profit upon selling the mansion.
Part of the revamp included a large portrait muraled across the living room, painted by tattoo artist Joshua Woods by special commission.
The Calabasas property is listed by real-estate giant Tomer Fridman, who called the mansion “a total showplace” – a term quite fitting for a family always under the media’s spotlight. The residence is so exclusive that potential buyers must undergo a rigorous vetting process to even be considered.
While Jenner’s Calabasas house is in the same neighborhood as sister Khloe and brother Rob, her new Cape Cod-style home in Hidden Hills is closer to her mother Kris and sister Kim. The prized location is a celebrity-favorite, as it’s secluded in a maze of Santa Monica Mountains but only minutes away from metropolitan Los Angeles.
Like her Calabasas place, Jenner’s extravagant sophomore home also has seven bathrooms, a theater, a pool and outdoor barbecue area. However, among the extra perks are a wine cellar, an entertainer’s patio, and a pair of room-sized closets in the master suite.
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aa73be5a34a8b4380226cce1288f5f51 | https://www.forbes.com/sites/karenhua/2016/06/21/matt-leblanc-8-75-million-pacific-palisades-mansion/ | Matt LeBlanc's Pacific Palisades Mansion is Selling for $8.75 Million | Matt LeBlanc's Pacific Palisades Mansion is Selling for $8.75 Million
Matt LeBlanc – forever the legendary Joey Tribbiani on the American sitcom Friends – is bidding “adios” to his Pacific Palisades Spanish villa of the past nine years.
The mansion's manicured lawns run for half an acre along the Amalfi Rim, one of the most coveted locations between the Santa Monica Bay and Mountains. Nestled in a steep cliff with lush views of Santa Monica Canyon, the estate offers the utmost privacy and tranquility.
The former Friends star purchased the residence in 2007 after his divorce from actress Missy McKnight. The listing price now rests at $8.75 million, up from the $7.4 million he originally paid for it. Four years ago in 2012, LeBlanc also rented out the property for $12,995 per month.
Native and floral vegetation surround the 3,930-square-foot villa, giving it an overgrown charm. The home is outfitted with stucco walls and red-tile roof in classic 1930s Spanish fashion, while the interior is replete with ironwork and tilework.
On the first floor, the recently renovated cook’s kitchen opens up to an adjacent family room with a decorative fireplace. The sunlit breakfast area ensures that LeBlanc’s alter ego never has to share food.
The dining room and cozy den both feature touches of rustic décor: dark wood paneling, hardwood floors, and beamed ceilings.
Though there is no pool outside, a hot tub pulls the backyard together in natural harmony.
The two full and three partial bathrooms are each intricately tiled with vintage sinks and amenities.
With four bedrooms and maid quarters, the mansion can surely house the entire Friends core cast.
As for LeBlanc – how’s he been doin’? Though he’s no longer making $1 million per Friends episode, he just wrapped his time as a fictionalized version of himself on Showtime’s Episodes, and he’s been testing supercars on the BBC series Top Gear. This fall, he will debut as a stay-at-home dad in a new CBS sitcom, Man With a Plan.
Even with this house on the market, LeBlanc isn’t necessarily searching for a new pad. In classic Hollywood fashion, he owns multiple other residences – two just north of Pacific Palisades in Encino. There, his 8,000-square-foot hilltop home comes with a 2,000-square-foot property next door. In the rural Santa Ynez Valley just north of Santa Barbara, LeBlanc lays claim on an 1,000-plus-acre country spread, which he bought in 2002.
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6c74c66ffcc1f7356bd47302063962c2 | https://www.forbes.com/sites/karenhua/2016/11/07/inside-the-company-snaps-that-makes-emojis-for-celebrities-kim-kardashian-heidi-klum-kevin-hart/ | Inside the Company That Makes Emojis for Heidi Klum, Kim Kardashian, and Other Celebrities | Inside the Company That Makes Emojis for Heidi Klum, Kim Kardashian, and Other Celebrities
First, there were Kimojis—Kim Kardashian’s emoji keyboard that reached over 5 million downloads and sold for $1.99 in the App Store.
The original Kimoji pack (Image courtesy of kimkardashianwest.com)
Less than a year later, Kevin Hart’s Hartmojis launched to No. 1 in the App Store in just five hours. Then Comedy Central’s Broad City emojis reached three million downloads in seven weeks, and most recently, Heidi Klum’s Heidimojis came out in October.
The original Kevmoji pack. (Image courtesy of Snaps)
The company behind these emojis, Snaps, now works with hundreds of Fortune 1000 brands, films, TV shows, and stars to create visual keyboards. Founded in 2011, the company has pioneered the movement to make emojis into a mobile marketing experience.
Snaps CEO, Christian Brucculeri, believes that the future of communication is visual, and the company's concept essentially turns celebrities into brands. Just as large corporations, such as Pepsi and L'Oréal, use emojis to create a presence on mobile messaging, celebrities use emojis to promote their own image, persona, and projects.
Brucculeri explains, celebrities turn to emojis for two main reasons. “They either think, ‘I have a great digital presence, and I want to drive engagement.’ Or, they think, ‘I have a lot of content for fans, and I want something else that’s very branded around the release of a product.’”
“I think branded emojis are a fun, playful way to connect with your fans,” Heidi Klum told FORBES. “I feel like in our day and age, it’s all about visual, and a great emoji sums it up better than words.”
Kimojis were designed over a period of two years. (Image courtesy of kimkardashianwest.com)
Thus, timeliness is key, according to Brucculeri. “The keyboards that do the best are the ones that frequently put out content and update with new packs,” he said—something Kardashian and Klum have championed.
Just like Kardashian updates her social media presence constantly, she usually releases a new emoji pack—sometimes at $0.99 extra—every couple weeks in accordance with events in her life.
Some of the Halloween-themed family pack Kimojis (Images courtesy of kimkardashianwest.com)
Even during her month-long social media hiatus in October, Kardashian added new "Family Pack" Kimojis, which included family members, Kardashian's most iconic Halloween costumes, and other Halloween-themed emojis.
The Halloween Heidimojis. (Images courtesy of Snaps)
Likewise, Klum, the ultimate lover of Halloween, launched her emoji keyboard right before the holiday and her 17th-annual Halloween party.
The Kimoji presidential pack. (Image courtesy of kimkardashianwest.com)
Both Kardashian and Klum also created presidential emojis for the election.
Heidi Klum came up with a political "Perfect 10" emoji in response to Donald Trump's comment that... [+] she is "no longer a 10." (Image courtesy of Snaps)
Klum, in particular, made a political statement with her “Perfect 10” emoji, created in reference to Donald Trump’s public comment that she is “no longer a 10.”
“I owe that one to Donald Trump, which also made me want to come up with the ‘vote’ emoji, as I hope everyone will use and do on November 8th,” Klum stated.
Some of Klum's beauty and fashion Heidimojis. (Images courtesy of Snaps)
Her other beauty and fashion-related emojis allude to her role as the host of Project Runway and her new lingerie line, Heidi Klum Intimates.
“I felt that there were some cute emojis missing like a black heart and fingers crossed,” she said. “(But) I think I use the emoji of me with the heart eyes most often.”
Some of Klum's Germany-themed Heidimojis (Images courtesy of Snaps)
Ultimately, emoji lines are becoming an exclusive kind of social media platform—a way to add and promote content. It's a new form of marketing and branding—not just for corporations, but for individuals, as well. Now that numerous celebrities have jumped on board, how many more will join?
Note: Going forward, Snaps can no longer promote its relationship with Kim Kardashian and Kimojis due to contractual obligations. This article was written and published before this rule was implemented.
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c52f498149a2443efe00765fff1a67e9 | https://www.forbes.com/sites/karenhua/2017/01/18/inside-a-250-million-mansion-the-most-expensive-home-for-sale-in-the-u-s/ | Inside A $250 Million Mansion: The Most Expensive Home Ever Listed In America | Inside A $250 Million Mansion: The Most Expensive Home Ever Listed In America
The most expensive home for sale in the United States just hit the market for $250 million—and it includes a helicopter, complete car and art collection, and seven full-time staff.
As CNBC reported, the 38,000-square-foot Bel-Air mansion stands four stories tall with 12 bedrooms, 21 bathrooms, and three kitchens.
With kitchens both indoor and out, a live-in chef provides a bespoke dining experience around the... [+] clock.
Real estate developer Bruce Makowsky (of BAM Luxury Group) largely builds properties for billionaire buyers, and he designed this home "on spec"—without a buyer in mind—but with the confidence that it would inevitably entice another billionaire. His assurance wasn’t overshot, as the house has already attracted more than half a dozen potential buyers after less than a day on the public market.
Talk about fantasy land: the candy itself is worth about $200,000.
Makowsky spared no expense in creating the most excessive adult (and child) fantasy land—curating a lifestyle unique and exclusive to billionaires. His ideal homeowner would be somewhat of a homebody—someone who appreciates extravagant amenities at home so he/she never feels the needs to leave.
"People spend over half their lives in their house," he told CNBC. "So when you're home, it should be the ultimate oasis. You should have every single entertainment aspect you could have in one home."
The mansion is just as much a party-pad as it is a family-friendly home.
The 4K Dolby Atmos Theater is usually seen in commercial movie theaters instead of private houses.
Thus, Makowsky kept recreation in mind while designing: the four-lane bowling alley is lined with gold pins; the 40-seat entertainment room with a 30-foot TV is the most advanced home theater in the country; and the game room may as well be the "glass room"—with glass ping-pong and Foosball tables, a $12,000 glass pool table, and glass candy dispensers.
Built for entertaining and hosting, the house will live quite a while before the alcohol runs out...
Though the home boasts two wine cellars stocked with the world’s finest Champagne, the 85-foot-long infinity pool outside also includes a swim-up bar and outdoor theater.
Makowsky likes to measure his TVs by feet--so this 18-foot-wide hydraulic screen rises over the pool... [+] and costs $2 million alone.
“Today, people are spending $300 million on a boat, and they use it about eight weeks a year,” Makowsky explained to the Los Angeles Times. “Then they are living in a $30-million to $40-million home.”
Commuting across this massive compound? Take an elevator lined with alligator skin or a $2 million... [+] handcrafted steel staircase.
The mansion's moat (pictured above) and its nautical décor reflects Makowsky's love for ships and... [+] travel.
So, Makowsky filled this discrepancy by designing the mansion with the idea of “more is more” in mind. A multi-millionaire himself, Makowsky—infatuated with ships, collectible vehicles, and luxury travel—furnished the home with the opulence of a mega-yacht and nautical-themed décor.
In lieu of a garage, the 12 vehicles take up almost the entire bottom floor along with the auto... [+] lounge.
Appropriately, Makowsky encircled the estate with a moat of canals, as if to compensate for the fact that the property doesn’t sit by a sea shore. A Hobie Cat sailboat even rests on the deck, albeit with nowhere to sail. Wide-screens on each floor project panoramic city-to-ocean “views”—and Makowsky, whose BAM Luxury Group also develops audio-visual systems, ensures that every room is a cinematic experience.
As functional as the home is, though, the sailboat in the moat and the decommissioned helicopter on the roof serve solely as accessories—both unusable, but there for simply as another display of wealth.
Even the staff gets a brand new white Ferrari 488 to chauffeur residents around town.
Across the house's entire bottom floor, 12 of the most exotic vehicles sit next to a lavish auto lounge. The collection, worth $30 million, contains a one-of-a-kind Pagani Huayra, the legendary "Von Krieger" 1936 Mercedes 540 K Special Roadster (valued at more than $15 million); and 10 of the rarest, fastest motorcycles ever created.
The home is impeccably decorated with the finest artwork from around the world.
In addition to an auto gallery, the home features 130 art installations, including an interactive series of the Seven Dwarfs.
The modern-day castle appropriately features an installation of Snow White's seven dwarves.
Makowsky has even offered to pay a two-year salary for seven full-time, live-in staff—including a chef, chauffeur, and masseuse—over a two-year period to attend to every nook of the home.
A masseuse resides in the home to be of service at any hour.
The mansion has far surpassed recent record listings in the Los Angeles area, including the Playboy Mansion and the former Spelling Estate, both of which held $200 million asking prices. The property has even eclipsed the current U.S. record holder, a $195 million mansion in Manalapan, Florida.
Gallery: Homes In America's 50 Most Expensive Zip Codes 2016 50 images View gallery
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b1877978b56678e8bd942f8f638a17a7 | https://www.forbes.com/sites/karenhua/2017/01/24/inside-the-homes-of-the-2017-oscar-nominees/ | Inside the Multimillion-Dollar Homes of the 2017 Oscar Nominees | Inside the Multimillion-Dollar Homes of the 2017 Oscar Nominees
Awards season is in full swing, as the 89th-annual Academy Award nominations have finally been announced—and La La Land has tied the record with 14 nominations.
While the Oscars will take place at the Dolby Theatre in Hollywood, many nominated actors live outside of “La La Land”—owning second homes on the east coast or vacation retreats abroad.
Before the show airs on February 26 at 8:30 p.m. EST, look inside the mansions, apartments, and estates of the 2017 nominees—where Hollywood’s most prestigious golden statuette may soon find a home.
Nicole Kidman purchased an idyllic Australian country retreat for $4.8 million in 2008. (Photo... [+] courtesy of Shutterstock)
Nicole Kidman earned a best supporting actress nomination for her role as Sue Brierley in Lion.
Nicole Kidman and her husband, country singer Keith Urban, already own a charming home in Beverly Hills, but they reside mainly in Nashville with their two children, Faith and Sunday Rose.
Accustomed to Nashville, the couple sought out a slower, quieter kind of “country living” when they purchased an 110-acre farm in Kidman’s native Australia in 2008. Located in a southwestern village outside of Sydney, the $4.8 million Bunya Hill farms includes a six-bedroom Georgian mansion built in 1878.
Kidman's property includes a six-bedroom Georgian mansion. (Photo courtesy of Shutterstock)
The family-friendly manor also features a library, a formal dining room, a covered patio, and a pool hall for Kidman, a billiards fanatic.
Kidman gave Vogue a tour of the grounds for their “73 Questions” video in 2015, where she pointed out plenty of serene farm staples. A small cottage lies behind the main house where Kidman fetches eggs in the morning, and fields of grazing cows surround a large barn. There is even a pen for llamas or alpacas.
Viola Davis' new Toluca Lake home. (Photo courtesy of MLS)
Viola Davis, who plays Rose Maxson in Fences, is nominated for best supporting actress.
Davis' mansion includes (Photo courtesy of MLS)
In September 2016, days before the Emmy Awards, Davis exchanged her long-time Granada Hills house, where she resided for over a decade, for a $5.7 million Toluca Lake mansion.
Her extravagant new home boasts 7,500 square feet, five bedrooms, and eight bathrooms. In addition, there's a 600-bottle wine closet and grand master bedroom with a separate sitting room. The outdoor patio includes a salt-water pool, fire pit, kitchen, and wet bar.
Michelle Williams' new Prospect Park home before renovations. (Photo courtesy of Mary Kay Gallagher)
Michelle Williams received a best supporting actress nomination for playing Randi Chandler in Manchester by the Sea.
Williams' vintage home will soon become a luxurious townhouse in Prospect Park. (Photo courtesy of... [+] Mary Kay Gallagher)
In June of 2015, Williams bought a crumbling home in New York City’s Prospect Park for around $2.5 million—after selling her beautiful Boerum Hill townhouse for $8.8 million. Though the “downgrade” seemed like a strange decision, the actress announced plans to renovate her new eight-bedroom, six-bathroom residence.
In addition to repairs, she intends to enlarge the front and back porches, add stained glass windows, and embellish the home’s four fireplaces, among other details.
Octavia Spencer's Toluca Lake home. (Photo courtesy of MLS)
Octavia Spencer was nominated for best supporting actress for her role as Dorothy Vaughan in Hidden Figures.
Spencer's house is embellished with many Spanish-style features. (Photo courtesy of MLS)
In July 2013—after she swept the year’s awards season by winning an Oscar, Golden Globe, BAFTA, and SAG for her supporting role in The Help—Spencer bought a three-bedroom, two-bathroom home for $841,500. The ’20s-style Spanish house, just a block from Toluca Lake in Los Angeles, features many original details such as vintage tiles and a vine-covered veranda and patio.
Meryl Streep's New York City townhouse. (Photo courtesy of River Lofts)
Meryl Streep, who plays the title character in Florence Foster Jenkins, is nominated for best lead actress.
Streep's 13th-floor penthouse offers the most stunning panorama of the Hudson River. (Photo courtesy... [+] of River Lofts)
In 2014, after living in her New York City townhouse for about a decade, Streep sold the Greenwich Village home for $9.1 million. She quickly moved into a luxurious $8.95 million penthouse in Tribeca.
Located at 92 Laight Street, her new apartment in the recently-constructed River Lofts building offers stunning views of the Hudson River from the 13th floor. At almost 4,000-square feet, her spacious residence features 10-foot ceilings and integrated sound systems. The master bedroom includes an en suite dressing room and limestone spa bathroom.
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0ee0bd04e0a8d88a17b8eded1e11d142 | https://www.forbes.com/sites/karenweaver/2020/01/01/names-images-likenessesand-data/ | Names, Images, Likenesses ... And Data: Another Issue For NCAA Athletes To Take Seriously | Names, Images, Likenesses ... And Data: Another Issue For NCAA Athletes To Take Seriously
ANN ARBOR, MI - NOVEMBER 30: The Michigan Wolverines became the first major college brand to ... [+] consent to collecting private performance data from their athletes as part of their apparel contract. (Photo by Scott W. Grau/Icon Sportswire via Getty Images) Icon Sportswire via Getty Images
Much has been written in the last few months of 2019 about college athletes not being permitted to monetize their own name, image or likeness under the NCAA’s collegiate model. Now that California and a host of other states have proposed legislation to undo this, there is one other discussion point that athletes at all levels should seek to own and control—their biometric data.
The University of Michigan was the first major college brand to consent to collecting private performance data from their athletes as part of their apparel contract. The Wolverines signed with Jumpman, Nike’s Michael Jordan branded apparel division. As part of that agreement, the $170 million deal may “allow Nike to harvest personal data from Michigan athletes through the use of wearable technology like heart-rate monitors, GPS trackers and other devices that log myriad biological activities,” according to a story in the New York Times.
We’re not talking about social media, web browser or credit card data—there are plenty of folks who have written about the importance of leveraging or protecting their “brand”. Biologic data is the physical performance data being collected during practices and games. Take, for example, the above-mentioned Nike deal with the University of Michigan. According to Sports Business Journal, this "appears to allow for more comprehensive data collection than is typical." As of 2016, Nike claimed they have yet to harvest the data, but they would be contractually permitted to do so.
For starters, consider the well-known Polar pro chest straps, heavily used at practices. Data is collected on exertion rates at certain points in practice or competition. After that data is reviewed by the player and the coach, what happens to it? Who owns it? How will it be used going forward?
GPS vests are used in high running speed sports, like soccer and lacrosse, to track player movement and heart rate. Fusionetics says they are at the forefront of movement science and correction, and their website has an extensive privacy policy explaining how and when they will share your data with third party providers. Do college athletes review the privacy policy before using it in the athletic training room or on the practice court? Currently, the company claims “over 500 college and professional teams are using their program.” What consent mechanisms do college athletes have to decide if they want to participate?
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Two other important performance measurement indicators have emerged—measuring quality of sleep (including the time an athlete went to sleep and woke up), and class attendance. While some colleges have sleeping pods for football players, others are using Bluetooth beacon technology from companies such as SpotterEdu to track when players arrive and depart their assigned classrooms (i.e. class attendance).
The issue of student data is not limited to the practice fields. A troubling story in the Washington Post in December cited the larger tendencies among colleges and universities to embrace tracking technology for things like attendance and location data from residence hall to classroom. One company mentioned in the article their ability to use “school Wi-Fi networks to monitor movements, …..gathering 6,000 location data points per student every day.”
“School Wi-Fi networks monitor (student’s) movements, …..gathering 6,000 location data points per student every day.” Washington Post, December 24, 2019
But college athletes are under the microscope even more, as apps like SpotterEdu will generate and send near instantaneous information to academic advisors that a player hasn’t shown up at the start of class, prompting a text message to the student.
Designed by Rick Carter, SpotterEdu is already in use at 40 colleges and universities. Carter understands the value to coaches in knowing where an athlete is at all times, as he is a former DePaul University associate head basketball coach. Unfortunately, Carter’s separation from DePaul has been mired in controversy, as he was issued a no-contact order by the university, directing him to stay at least 10,000 feet away from campus and the off-site basketball arena.
Some professors will use the app as attendance checkers for extra points, driving higher attendance in their classes. However, the apps are not foolproof, and even SpotterEdu’s own website says it can’t promise “accurate, complete, correct, adequate, useful, timely, reliable or otherwise” data. Several athletes have complained that the app malfunctioned, and when confronted by a coach or advisor, the administrator’s tendency was to believe the technology over the player.
For those athletes looking to advance to the professional level, this kind of data could be exchanged between the institution and the pro team. How does the athlete know its accurate, or that it hasn’t been tampered with? These are some of the questions sports lawyers and agents are asking. There is almost no regulation in this area. And, it is likely to begin to appear in player labor negotiations in the NBA and other leagues when the current contract expires in 2023-24.
“Our students’ personal data is not ours”
As senior leaders in higher education, our students’ personal data is not ours, especially their “biometric” data about physical performance, and should not be for sale as part of an apparel deal, a weight room software package, or any futuristic performance enhancing clothing. Athletic directors especially need to consider the implications of trading off players’ personal data for more lucrative contracts (as appears to be the case at Michigan). In effect, data and apparel companies are using college athletes as free research subjects in a for profit enterprise. How is that any different than using their names, images and likenesses?
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ae571bb30d30250ddb651810d26d8276 | https://www.forbes.com/sites/karenweaver/2020/01/14/how-fast-is-technology-changing-college-athletics-blink-and-youll-miss-it/ | How Fast Is Technology Changing College Athletics? Blink, And You’ll Miss It | How Fast Is Technology Changing College Athletics? Blink, And You’ll Miss It
PALO ALTO, CA - NOVEMBER 30: A general view of Stanford Stadium prior to an NCAA football game ... [+] between the Notre Dame Fighting Irish and the Stanford Cardinal on November 30, 2019 in Palo Alto, California. (Photo by David Madison/Getty Images) Getty Images
Stanford University fell behind in 2017-not in academics, or in athletics (they are consistently ranked #1 in the Learfield Director’s Cup for best overall sports program), but in stadium Wi-Fi performance. In 2011, they were the first FBS stadium to install the technology, and by mid-2017, they were falling behind. The tech was working fine—it’s just that more was being demanded—more video uploading, more selfies, more downloading statistics, etc.
SOUTH BEND, IN - NOVEMBER 16: A general view of Notre dame Stadium in game action during a game ... [+] between the Notre Dame Fighting Irish and the Navy Midshipmen on November 16, 2019 at Notre Dame Stadium in South Bend, IN. (Photo by Robin Alam/Icon Sportswire via Getty Images) Icon Sportswire via Getty Images
The University of Notre Dame undertook a massive project in 2017. Called “Campus Crossroads”, the $400 million project took a very creative approach to putting in public Wi-Fi in their upgrades—through placing handrails in lower bowl seating areas (required by the Americans for Disability Act), they were able to create 1,096 new Wi-Fi access points inside the stadium. Notre Dame Senior Associate Athletics Director Rob Kelly told Edscoop in 2018, “We didn’t have handrails in the lower bowl (originally), because the construction happened in the 1930s; the handrails helped accomplish distribution of the access points throughout the lower bowl. The connectivity has been one of the top three positive customer feedback items throughout the season.”
Baylor University upped the in-game experience one step further. Add an app to your phone (Baylor In-Game App), and you will be able to see the replay of that touchdown run before it’s up on the Jumbotron. Baylor was the first school to add this personalized replay option for both football and basketball. Other schools with newer facilities are adding more to their in-game apps like wayfinding, social media integration and customization (like adding you to the Kids Club or upgrading your seats on site).
A bluetooth beacon is located inside the concourse at the newly constructed Golden 1 Center in ... [+] Sacramento, Calif., on Thursday, Sept. 29, 2016. The beacons allow visitors to be found more easily when purchasing food at the arena. Golden 1 Center is the home of the Sacramento Kings and seats 17,500. The Kings will play the San Antonio Spurs on October 27th for their first NBA regular season game. (Jose Carlos Fajardo/Bay Area News Group) (Photo by MediaNews Group/Bay Area News via Getty Images) MediaNews Group via Getty Images
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Beacons are installed in thousands of places around stadiums, all feeding information back to the technology team. The opportunities for more immersive experiences are popping up all over the place—check out what the Dallas Cowboys did with augmented reality. The only requirement was to have a Samsung Galaxy S10 5G smartphone—which the Cowboys were happy to loan you. The “Pose with a Pro” augmented reality activation garnered over 50 million social media impressions. As the professional game experience goes, so goes the trickle down to college stadiums and arenas.
2020 is supposed to be the year of 5G. While fast, the 5G signal doesn’t travel far, so technology companies have to install many antennas close together. For example, in cities, 5G antennas are installed on top of streetlights, telephone poles, and other fixed structures. Stadiums are gradually installing 5G, but fans should not expect the same rich experience at all points in the stadium just yet.
17 October 2019, Brandenburg, Bernau: The first Brandenburger transmission mast for the mobile radio ... [+] standard 5G can be seen next to a McDonald's logo. Vodafone put the transmitter into operation as part of a nationwide 5G trial operation with 80 masts. According to the company spokesman, the location in Bernau had been chosen because the broadband supply in Brandenburg was basically still expandable. Photo: Soeren Stache/dpa-Zentralbild/ZB (Photo by Soeren Stache/picture alliance via Getty Images) dpa/picture alliance via Getty Images
Verizon has spent a fair amount on advertising their rollout of 5G networks (and encouraged you to upgrade to 5G capable phones). But Arstechnica’s Jon Brodkin, a tech writer who covers the FCC, broadband and wireless technology, performed studies in both NFL stadiums and NBA arenas and found that 5G cellular service was limited at best. Brodkin wrote “Verizon's early 5G rollout relies heavily on millimeter-wave signals that don't travel far and are easily blocked by walls and other obstacles.” The last time I visited an NBA arena, there were a ton of walls and obstacles.
It’s a daunting, unnoticed part of the arms race in college sports. A great game day experience that keeps people in their seats longer must include high speed cellular or broadband technology. It's a very expensive proposition for an older facility (which many college stadiums and/or arenas are) and must be a part of the planning for any athletic facility, practice or game. Matthew Almand, the Texas A&M network architect in charge of the football stadium’s deployment said to EdTech Magazine. “People, especially millennials, have this desire/requirement to be always connected [to the internet] and we find that we’ve really been able to provide that while they’re at the game. It’s all about having a good experience and sharing that with all your friends.”
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475552cc48dc1020b988fbcd7b6c86ac | https://www.forbes.com/sites/karenweaver/2020/01/18/add-this-to-your-list-of-ncaa-to-dos-medical-expenses/ | Add This To Your List Of NCAA To-Do’s For Medical Expenses | Add This To Your List Of NCAA To-Do’s For Medical Expenses
BROOKLYN, NY - APRIL 08: Jordan Brand Classic Away Team guard Sedona Prince (10) during the Jordan ... [+] Brand Classic National Girls Game on April 8, 2018, at the Barclays Center in Brooklyn,NY. (Photo by Rich Graessle/Icon Sportswire via Getty Images) Icon Sportswire via Getty Images
$22,000: That’s the total amount of the medical bills that Oregon 6-foot-7 women’s basketball player Sedona Prince is left with after a serious injury and post-surgery complications from her time with USA Basketball. It’s her responsibility, and no GoFundMe page is permitted to help her. If she were a non-athlete—well, that would be another story.
Prince shared her story on a podcast, (and on Twitter this week), letting the larger world into a little known issue and byproduct of competing for both a national team and an NCAA team inside the eligibility window a player has for her collegiate career.
Briefly, Prince was representing the United States in an international tournament in Mexico. She has won a gold medal and two bronze medals while playing for the Under 16, 17 and 18 teams. She was named a McDonald’s All-American out of high school, among many other accolades.
As a member of USA Basketball’s team in August 2018, she suffered a serious leg injury (broken tibia and fibula) while playing in a tournament in Mexico, required transfer from Mexico City to Austin, Texas, where she was a member of the University of Texas women’s basketball team. She described her deep concern about the quality of the medical care she received in Mexico City, at one point stating her leg was wrapped in “cardboard and duct tape” during her hospital stay. She says she was “stuck in Mexico” without teammates, coaches, and family, feeling isolated and alone, awaiting clearance to deal with cabin pressure for the flight back home. Upon arrival in Austin, she was quickly moved to surgery to repair the broken bones.
In March of 2019, after seeing her leg wasn’t healing properly (called a hypertrophic nonunion fracture), her doctor in Austin recommended a second surgery. Being in constant pain from the incomplete healing process, she flew to New York for a consultation, leading to surgery to insert a 14-inch plate in her leg to try to normalize the healing. Recovery quickened, but she claims she wasn’t given the medical support required to return to playing basketball that she needed—no physical therapists, no athletic trainers to assure she was progressing appropriately, no word from her coaches. “I felt very unsafe. They did not have my best interests in mind. No one was going to my physical therapy appointments with me, except for my mom….no student trainers, no doctors, no one. I felt very alone… hurt and neglected.”
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UTexas did post updates on her progress on the TexasSports.com site, even including a video of her providing a tour of her residence hall room, as well as introducing her two gerbils, Simon and Speedy.
Prince decided to transfer in the summer of 2019 to the University of Oregon, looking for a team to care about her, and a new opportunity to find a better experience. She experienced further complications when she found out the antibiotics she was given were causing kidney damage, further threatening her health. She told Oregon Live, “the possibility of never playing basketball was in our conversations. Like hey, I just want to be able to walk again. I want to be able to have my leg when I grow up and not be in a wheelchair.”
BRIDGEPORT, CONNECTICUT- MARCH 25: Head coach Kelly Graves of the Oregon Ducks in action during the ... [+] UConn Huskies Vs Oregon Ducks, NCAA Women's Division 1 Basketball Championship game on March 27th, 2017 at the Webster Bank Arena, Bridgeport, Connecticut. (Photo by Tim Clayton/Corbis via Getty Images) Corbis via Getty Images
Despite all of that, she has made remarkable progress while sitting out this season. She continues her rehab, and the University of Oregon has applied for a hardship waiver to restore her freshman year of eligibility. Her coach, Kelly Graves, told Oregon Live “We’d hope (to have an answer), but that’s in the hands of the NCAA and all of the paperwork has not been in their hands that long. It’s not like we’ve been waiting longer than most; it’s still relatively new into the hands of the NCAA. I think they’ll expedite as best we can. I think she’s still rehabbing so she’s not ready to play in a game anyway. I think mentally she’s preparing for both (being granted the waiver or not). We hope that we get her, she is a difference-maker, but if we don’t, we’re going to make the best of it.”
The “happy endings” that all who know her would wish upon her came to abrupt halt when she received a collection notice from her medical providers, saying she owed $22,000. Stunned, she posted this on Twitter:
Sedona Prince comments about her medical bills from playing collegiate basketball Sedona Prince https://twitter.com/sedonaprince_
Prince further tweeted: “Please know that this was not a bill from my first or second surgery. It was from a hospital visit from a complication with the recovery process after my second surgery. USA basketball did everything they could to help and I am grateful for their kindness."
The University of Texas, despite Prince’s playing for the United States as a member of the national team, and as a full scholarship member of the UTexas women’s basketball team, refused to cover all of her medical expenses from the injury, as well as the subsequent surgeries and rehabilitation.
As NCAA rules stand, she is not permitted to receive funds from any GoFundMe accounts established by fans and supporters. She is stuck with these bills, despite doing everything asked of her and suffering a tragic, nearly career ending injury.
This situation reminds me of Shabazz Napier, the University of Connecticut point guard who famously said at the Final Four, “I go to bed hungry at night” to a worldwide audience. He made it plain that inequities exist for athletes being pushed to their physical limits, and what the gaps are in NCAA legislation. This moment is no different.
I see this as a potentially galvanizing moment for the NCAA to address the issue of covering athletically related medical expenses, too. No athlete in a Power 5 conference should be left with medical bills, especially a school like UTexas with a $200 million budget and just 20 varsity sports to support. The speed of change the NCAA made after Napier’s comments was nearly breathtaking—less than one month later, schools could pay for additional meals and snacks. The same should happen for Sedona Prince and for others.
Many people have lumped this issue in with “pay for play” for college athletes. I view it differently. It should be viewed as delivering on a promise—a promise to take care of those we bring to campus and call a member of our “family”.
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3c90d04fb616b0139c6a9025292a6173 | https://www.forbes.com/sites/karenweaver/2020/04/15/first-wrestling-then-soccer-whats-next-for-ncaa-mid-majors/ | First They Dropped Wrestling, Then Soccer. What’s Next For NCAA Mid-Majors? | First They Dropped Wrestling, Then Soccer. What’s Next For NCAA Mid-Majors?
SAN ANTONIO, TX - MARCH 29: NCAA President Dr. Mark Emmert speaks to the media during media day for ... [+] the 2018 Men's NCAA Final Four at the Alamodome on March 29, 2018 in San Antonio, Texas. (Photo by Mike Lawrie/Getty Images) 2018 Getty Images
It was a thud heard across NCAA Division I. Last week, Old Dominion University announced it was dropping men’s wrestling, saying it could no longer afford the program. As the University of Cincinnati announced they were dropping men’s soccer, athletics director John Cunningham told Yahoo Sports, “I've spoken to other athletic directors and everything is on the table at this point. There will be different sorts of cuts and pullbacks that schools are going to make, and it's definitely possible that will include sports offered.”
Then, the big news hit.
CANTON, OH - JULY 26: MAC Commissioner Dr. Jon Steinbrecher speaks to the media during the ... [+] Mid-American Conference football media day on July 26, 2017 at the Pro Football Hall of Fame in Canton, Ohio. (Photo by Scott W. Grau/Icon Sportswire via Getty Images) Icon Sportswire via Getty Images
NCAA President Mark Emmert received a troubling letter from the Group of 5 Conferences asking for immediate regulatory relief from the NCAA policies covering parts of Division I membership. Commissioners from the American Athletic Conference, the Sun Belt Conference, Conference-USA, Mid American Conference and the Mountain West Conference told Emmert:
“As you are aware, the COVID-19 pandemic and resultant economic turmoil has resulted in the direst financial crisis for higher education since at least the Great Depression...among the financial challenges being faced include significant decreases in state appropriations, substantial losses in endowment value, and a downturn in philanthropic activity.”
All agreed they can’t exist in this “new normal world” without immediate changes to NCAA regulations. What are they asking for?
Immediate Regulatory relief:
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· Scheduling requirements for football, basketball and other sports;
· Number of sports sponsored to retain Division I membership;
· Football attendance minimums;
· Minimum numbers of regular season contests;
· Financial Aid minimums;
· Division I scheduling requirements;
· Number of home contests in home arenas for men’s basketball;
· Conference automatic qualification requirements
More specifically, they asked for:
· Blanket waiver for temporary relief for the next four years.
“In order to provide NCAA Division I institutions flexibility in addressing the challenges for the foreseeable future, we request temporary relief from several regulatory requirements for a period of up to four years. A blanket waiver for relief will provide institutions the ability to make prudent and necessary decisions for the financial well-being of the institution. Providing short-term relief from a handful of regulatory requirements facilitate the opportunity for institutions to retrench and rebuild the financial structures of the institution.”
· No new institutions joining Division I.
This may include schools like St. Thomas (MN), who is petitioning for permission to move from Division III to Division I. It is less clear as to what that could mean for current Division II schools like Dixie State (UT), Bellarmine University (KY) and Tarleton State (TX), who are scheduled to begin membership in NCAA Division I conferences in July of 2020.
The letter continues: “if there are institutions presently in the process of reclassifying to Division I, we would support the process continuing so long as the institutions can meet existing regulations.”
The commissioners agreed they need time to “retrench and rebuild their financial structures of the institution,” according to the letter, as well as “allow time for the membership to engage in discussions about a vision for higher education and intercollegiate athletics in a post-COVID-19 world.”
Another athletic director told Yahoo Sports, “I think now that Cincinnati just did it (dropped men’s soccer), watch the next month. They cleared the way for other people to do it. Cincinnati puts it on a different level. Unfortunately, you’re going to start to see it. When you have to right-size everything, that’s going to become a way out for a lot of these programs.”
This may only be the beginning of a series of discussions NCAA members may have to revise and reshape the membership requirements in the near future. As I wrote in a previous Forbes.com article, conferences at all levels should be actively advocating for regulatory relief to survive. Some of the rules originally written for Division I meant to establish a threshold for membership- now, those same rules are strangling the very conferences asking for a reprieve. Is dropping sports the only way to get there? We’ll soon find out.
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d3643ac2d4691f55798b1e87e98b1262 | https://www.forbes.com/sites/karenweaver/2020/08/21/iowa-hawkeyes-drop-4-sports-admit-they-are-in-deep-financial-trouble/?ss=education | Iowa Hawkeyes Drop 4 Sports, Admit They Are In Deep Financial Trouble | Iowa Hawkeyes Drop 4 Sports, Admit They Are In Deep Financial Trouble
IOWA CITY, IA. - NOVEMBER 23: The Iowa Hawkeyes take the field before a Big Ten Conference college ... [+] football game between the Illinois Fighting Illini and the Iowa Hawkeyes on November 23, 2019, at Kinnick Stadium, Iowa City, IA. Photo by Keith Gillett/Icon Sportswire via Getty Images) Icon Sportswire via Getty Images
It’s becoming a pattern. Division I athletic programs are dropping sports as a way to address the looming deficits in their budgets. The University of Iowa did just that on Friday, announcing late in the day that they were eliminating men’s gymnastics, men’s and women’s swimming and diving, and men’s tennis.
It’s a devastating pronouncement for any program, but in the Big Ten, conference members take great pride in providing broad based opportunities for their state residents. With the cuts, the Hawkeyes drop from 24 to 20 sports.
IOWA CITY, IA - OCTOBER 26: Head coach Kirk Ferentz of the Iowa Hawkeyes visits with athletic ... [+] director Gary Barta prior to the match-up against the Northwestern Wildcats on October 26, 2013 at Kinnick Stadium in Iowa City, Iowa. (Photo by Matthew Holst/Getty Images) Getty Images
The announcement struck a typical tone, stating “We carefully and thoroughly reviewed all financial options and each of our programs individually. We considered, in part, sponsorship at the NCAA Division I level, impact on gender equity and Title IX compliance, expense savings, history of the sport at Iowa, engagement level, and other factors. With the recent postponement of fall sports and immediate financial impact due to this decision, we believe this path is necessary to strengthen athletics and position our programs for future success with the resources we have.”
But then, under the FAQs at the bottom of the announcement was this bombshell:
“The COVID-19 pandemic has resulted in a financial exigency which threatens Iowa Athletics continued ability to adequately support 24 intercollegiate athletics programs at the desired championship level. In March, the NCAA and Big Ten Conference announced the cancellation of their basketball tournaments and all other competitions for the remainder of the year. On Aug. 11, the Big Ten Conference announced a postponement of fall competitions. Iowa Athletics now projects lost revenue of approximately $100 million and an overall deficit between $60-75 million this fiscal year. A loss of this magnitude will take years to overcome. In collaboration with the Board of Regents, State of Iowa, and University of Iowa President Bruce Harreld, we determined the current circumstances require us to adjust our sports sponsorship offerings.”
What does financial exigency mean?
“Financial exigency means any imminent and extraordinary decline in the University’s financial resources that compels a reduction in the current operating budget to the extent that the University would be unable to meet existing financial obligations that include, but are not limited to, contractual obligations.”
Wait...what?
This is no simple declaration, and to be honest, I’ve only seen it one other time in 2020 when it was written into a coaches contract. It is almost exclusively used to describe an entire college or university in severe financial distress; in the course of my study of higher education and college sports, I have never seen it used in a press release announcing the elimination of sports programs.
INDIANAPOLIS, IN - MARCH 18: Calli Head of the University of Iowa competes in the platform dive ... [+] during the Division I Women's Swimming & Diving Championships held at the Indiana University Natatorium on March 18, 2017 in Indianapolis, Indiana. (Photo by A.J. Mast/NCAA Photos via Getty Images) NCAA Photos via Getty Images
To put this in perspective, the Department of Educations’s Equity in Athletics Database reports the following expenses for the sports that were dropped:
Men's Gymnastics: $184,000
Men's and Women’s Swim/Dive: $508,000
Men’s Tennis: $218,000
$910,000 in total savings....for dropping 4 sports.
NOTE: These figures represent the team expenses. Since the press release announced the athletes could retain their scholarships and employment contracts will be honored for all coaches and staff, these are the actual savings for 2020-21.
Athletics Director Gary Barta foreshadowed the seriousness of the department’s finances a few days ago when he mentioned that, without the football media revenue, they were projecting a deficit of $100 million. The Iowa Gazette reported that with spring football, the losses would range from $60-75 million.
Oh...is that all?
How did the train go off the track so quickly?
Iowa athletics in 2019 recorded a $15 million gain over their 2018 revenues—an 11% increase. They also showed a $7 million increase in giving.
According to the Knight Commission Financial Database, football coaching salaries grew from $7.970 million in 2013 to $11.806 million in 2018. These salaries are $2.276 million more than the Big Ten Conference median salaries for football coaches, and $6.527 million more than the median Football Bowl subdivision salaries. This from a team that played to a 9-4 overall record in 2018 (5-4 in the Big Ten). (see chart)
Iowa also has $209 million dollars in athletic department debt, resulting in an annual payment of $11.2 million to service that debt, the 13th largest amount in all of Division I, according to Sportico.
TOTAL FOOTBALL SPENDING Total football operating expenses, including the cost of athletics student ... [+] aid at the University of Iowa as compared to Big Ten peers and the FBS median. Knight Commission on Intercollegiate Athletics
How does that get to Iowa’s need to address the real deficit of $60 million? or $100 million? How does this announcement address using the explosive term “financial exigency”?
Either I am missing something, or another shoe is about to drop.
The press release ended with this statement: “We are confident these changes, while difficult, create a path forward for Iowa Athletics to remain self-sufficient and allow our remaining programs the opportunity for sustained excellence and fiscal stability.”
Iowa has several options to address this revenue gap:
Raise more money from fundraising; (hello, donors?) Establish a line of credit (repayment terms could be problematic with the debt); Borrow from the Big Ten Network (Rutgers and Maryland have been doing this since 2014).
But here’s the real answer—spending on football is out of line, not only as compared to the Big Ten, but to their national peers. When you are faced with a big hole in your finances, the first thing you have to do is stop digging. Football spending is the problem.
Iowa Athletics had no financial reserves and acted as if the media revenues would just keep pouring in. While no one expected a pandemic to upend college sports as this one has, to have the kind of fixed costs (coaching contracts, guarantee games, debt service) that every FBS program like Iowa has, and not have a rainy day fund is malpractice.
Friday’s announcement addressed just $1 million of a $100 million problem- 1%. It begs the question- where is the other 99% coming from?
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5fa0402f1b0e79f413a7f57414f9c604 | https://www.forbes.com/sites/karenweaver/2020/12/23/thanks-to-naia-nil-rules-aquinas-college-volleyball-player-becomes-first-to-monetize-her-personal-brand/ | Thanks To NAIA NIL Rules, Aquinas College Volleyball Player Becomes First To Monetize Her Personal Brand | Thanks To NAIA NIL Rules, Aquinas College Volleyball Player Becomes First To Monetize Her Personal Brand
17 NOV 2012: The University of St. Thomas' players shown from above during a time out during the ... [+] Division III Women's Volleyball Championship held at the DeVos Fieldhouse on the Hope College campus in Holland, MI. St. Thomas defeated Calvin 3 sets to 2 sets for the national title. Erik Holladay/ NCAA Photos via Getty Images NCAA Photos via Getty Images
The future is here. Chloe Mitchell, a freshman volleyball player at Aquinas College in Grand Rapids, Michigan, this week became one of the first collegiate athletes to create, post, and monetize her brand on social media.
In October 2020, the NAIA began allowing athletes to capitalize in the emerging market for college athletes on names, images and likenesses. Mitchell is already a seasoned veteran of social media with 2.6 million followers on Tik Tok, 26,000 followers on Instagram, and 5,400 fans on YouTube. Known as the “She Shed” maven, she has also co-founded the NIL platform Playbooked, in which she launched her first promotion, called D.I.Y.-A Gift for Dad. In the video, she promotes two different kinds of golf putters that her company has partnered with. Bundling her skills through creating new environments, she “activates” the golf partnership by designing an in-home miniature golf course.
PlayBooked’s board of advisors include NBA veteran Anthony Tolliver (Creighton University), Super Bowl Champion Walter Thurmond III (Oregon), Avery Johnson Jr. (Alabama) from AJ Management, Quenton Brown (Central Florida University) of Brown Agency Group, retired Pro Volleyball Player Albert Hannemann (UCLA) and Greg Oden, former NBA #1 overall pick of 2007 (Ohio St.).
Mitchell represents a first step in demonstrating the potential for thousands of college athletes to reach a loyal audience cultivated through high school. With unique products and companies who seek out a specific demographic to grow their sales, Mitchell buoys her success via dedicated followings on three different social media platforms.
Many of the emerging businesses focused on athlete NILs promote education, personal brand development and sport governance rules navigation. Other companies add in connections with sponsors, personal video chats and autograph sessions as part of their package for each athlete.
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With so much focus on the big names in college sports like Clemson’s Trevor Lawrence, Alabama’s Mac Jones and DeVonta Smith, and others, much of the media attention has been focused on predicting the money high profile players can make in 2021.
ESPN has estimated for All-Americans (in high profile sports), the number could be in the $500,000 to $2 million range, including social media, camps, apparel deals and side businesses.
The typical revenue producing athlete could earn anywhere from $75,000 to $100,000 a year, all included.
Non-revenue athletes like Mitchell project a smaller amount (perhaps in the $15,000 to $20,000 range), but she has equity in the company, giving her a stake in every athlete’s success.
Many brands look at college athletes who demonstrate potential in the social marketing space as “investments”, with a lower financial entry point, but with the hope of a huge upside.
Some sports followers have been quick to write off athletes like Mitchell (and those from the NAIA as well as NCAA Division II and III schools) because they aren't on television, aren’t heavily promoted by their schools, and likely don’t have a professional sports career in front of them. Mitchell's representatives have yet to respond to a request inquiring about her NIL earnings. The ultimate arbiter will be the marketplace and the athlete’s personality and skills in leveraging it.
This is a landmark moment. There is something to be said for trailblazers, and while it might not look like a Dorito’s or a Gatorade commercial, Chloe Mitchell has made her mark as one of the very first athletes to walk into this brave new world of NIL in college sports.
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f43e8594447631ecedb07fcffb19b739 | https://www.forbes.com/sites/karimabouelnaga/2017/06/01/how-one-scientist-defined-his-purpose-to-reframe-life-on-earth/ | How One Scientist Defined His Purpose To Reframe Life On Earth | How One Scientist Defined His Purpose To Reframe Life On Earth
Armando Azua-Bustos has spent the last 10 years of his life trying to quench his intellectual fascination with life in the Atacama Desert. “I started my career in science almost 15 years ago after realizing that my work as a wine maker wasn’t as challenging as I originally thought it was going to be,” he says. Today, his findings are redefining what is life on Earth. “In 2009, I began my PhD and my line of research on understanding the importance of water for life using microorganisms of the Atacama Desert as my testing sample,” he says.
The work Azua-Bustos is carrying out as the CEO of Atacama Biotech is gaining global interest with the mounting pressure to combat climate change. In 2007, the American Association for the Advancement of Science, the world’s largest scientific society, issued its first consensus statement calling climate change a “growing threat to society.” According to the National Wildlife Federation, the continued rise of sea levels and global average temperatures, approximately 25 to 35% of plant and animal species are at increased risk of extinction. Scientists have already seen that the greenhouse effect is accelerating the global water cycle. If climate change doesn’t reverse, the Intergovernmental Panel on Climate Change foresees the accelerated global water cycle increasing the evaporation of water, creating more deserts and ultimately more food shortages.
Armando Azua-Bustos, Founder & CEO, AtacamaBiotech
The transformation of land into desert would have Earth follow Mars’ footsteps, which land rovers, in 1975, found evidence of having rivers, lakes and oceans. The Atacama Desert in Chile is well known for being the driest and oldest desert on Earth, and is the one of best analogs of Mars. Many have questioned whether life can even exist in such harsh conditions. In fact, only a few decades ago it was thought that the Atacama Desert was a sterile place. This is where Azua-Bustos’ findings have been particularly promising. According to him, in the past years a range of different lifeforms have been discovered, showing the fascinating adaptations to extremely low water, high UV radiation, high salinity and other environmental stresses. By finding and characterizing species that are able to survive in the extreme conditions imposed by the Atacama Desert, Azua-Bustos thinks we can learn more about the molecular mechanisms that are involved in survival. He believes the applications of his findings could be groundbreaking for the biomedical and agricultural industries.
Climate change, however, has not been the driving reason for his work. In fact, Azua-Bustos’ fascination with the Atacama Desert may have been as much destiny as it is his purpose. Azua-Bustos was born in a small nitrate-mining town, now abandoned, in Chile’s Atacama Desert. “I was born in my study model – the most Martian place on Earth. From a very early age, my parents enticed me to explore the world. Instead of watching television on the weekends, my father would take me star gazing, fossil hunting and Inca road trekking,” he says. When studying the Atacama, it brings back memories from his childhood. “The Atacama is so dry, that as a child, I could read at night just by using the static electricity generated by my hand being rubbed against my bed linen,” he recalls.
Today, Azua-Bustos has published over a dozen papers on different aspects of Atacama microbial life, everything from microbial ecology to evolution. He is most regarded for having pinpointed the driest place on Earth – Maria Elena South in the Atacama – and demonstrating that even this environment supports microbial life. In collaboration with NASA, Azua-Bustos has used the desert as a testing platform for future Mars Missions and is working to send a small greenhouse to Mars.
While the initial inspiration for Azua-Bustos work may not have been climate change, it is providing us with a deeper glimpse of what might happen if we do not act with a greater sense of urgency to reverse the alarming trends. Nowadays Azua-Bustos is spending his time pondering “life as we do not know it” and the implications it has for life’s origins on Earth.
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eb52a24816dff547782c94b0bd222bf8 | https://www.forbes.com/sites/karinagness/2016/04/07/when-donald-trump-graffiti-threatens-your-safe-space/ | When Donald Trump Graffiti Threatens Your 'Safe Space' | When Donald Trump Graffiti Threatens Your 'Safe Space'
Students at Emory University recently complained that chalk messages promoting “Trump 2016”... [+] threatened members of the university community. (Credit: Forbes)
With the school calendar winding down, the clock is ticking for the Class of 2016 and other undergraduates to compete in this year’s contest for the most ridiculous campus protests and Ivory Tower outrages.
Students at Emory University offered a strong entry recently by complaining that chalk messages promoting “Trump 2016” threatened members of the university community. The students voiced concern and protested after about 100 pro-Trump messages were found written in chalk on the Atlanta campus. One Emory senior bemoaned that the pro-Trump graffiti artists failed to “[t]hink about how your language can be oppressive toward other people.”
What does it mean if the “future leaders of tomorrow” complain to university officials because of political speech supporting a politician written in dust that will wash away next time it rains?
Gallery: Top 50 Best Value Colleges 2016 50 images View gallery
Greg Lukianoff and Jonathan Haidt addressed this in last September’s issue of the Atlantic in their article titled, The Coddling of the American Mind. The authors reviewed the current trend in higher education of protecting college students from unpopular and controversial views, and warned of the dangers of the “safe space” movement:
Attempts to shield students from words, ideas, and people that might cause them emotional discomfort are bad for the students. They are bad for the workplace, which will be mired in unending litigation if student expectations of safety are carried forward. And they are bad for American democracy, which is already paralyzed by worsening partisanship. When the ideas, values, and speech of the other side are seen not just as wrong but as willfully aggressive toward innocent victims, it is hard to imagine the kind of mutual respect, negotiation, and compromise that are needed to make politics a positive-sum game. Rather than trying to protect students from words and ideas that they will inevitably encounter, colleges should do all they can to equip students to thrive in a world full of words and ideas that they cannot control.
Often the university administration is complicit in the coddling. At Emory, instead of rebuffing the complaints, the Emory Wheel student newspaper reported that the University will review security footage. That will surely have a chilling effect on intellectual diversity on campus.
Eventually, James G. Wagner, the President of Emory, joined the chalking by writing in all caps, “Emory stands for free expression!”
We should all be concerned with the campus environment. Students shouldn’t be wrapped in cocoons of groupthink. Yes, they would be protected. But the point of college isn’t to give out A+ trophies to students who just repeat back everything they learned in high school. Part of the value of college is the experience of being exposed to new ideas—and not just learning how to dismiss new ideas, but how to engage new ideas.
The chalking issue isn’t going away. Students responded to the protests by chalking for Trump at other campuses and then tweeting pictures with the hashtag #TheChalkening.
This is one way to respond.
Another way to respond is for students who disagree with Donald Trump’s ideas or support a different candidate to counter by chalking their own message. Imagine a robust chalk debate that could then turn into a real live presidential debate on campus between students. The entire campus community would benefit from a civil, thoughtful discussion. And it would be a great opportunity for students to learn how to argue effectively for their ideas and against opposing ideas. This should be happening on more campuses.
American college students deserve a wake-up call, not more coddling. Colleges should be safe spaces for, not from, the free exchange of ideas. Chalk that.
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9af96f5d9bf0570d3874c86499406e54 | https://www.forbes.com/sites/karineldor/2018/04/25/how-this-30-under-30-hutch-ceo-empowers-her-team-gives-women-a-seat-at-the-table/ | How This '30 Under 30' Hutch CEO Empowers Her Team And Gives Women A Seat At The Table | How This '30 Under 30' Hutch CEO Empowers Her Team And Gives Women A Seat At The Table
Beatrice Fischel-Bock, cofounder and CEO of Hutch, Photo Credit: Mark Veltman Mark Veltman
In an era where "there's an app" for that and Pinterest is the go-to vision board for #decorgoals, the virtual decorating platform Hutch is making waves. Founded by Beatrice Fischel-Bock (along with two initial cofounders) in 2015 after an appearance on Shark Tank, Hutch is an online platform and mobile app that mixes 3D technology with online shopping to help users design their space. Consider it a virtual dressing room for the home, which allows anyone to discover their inner interior designer.
Swiss-born, L.A.-based Fischel-Bock is the 27-year-old George Washington University grad at the helm, who's also on a mission to help make the tech industry more diverse and inclusive.
You might have heard Fischel-Bock’s TEDxOlympicBlvdWomen talk (titled “Fail Fast, Fix Fast, Learn Fast”), caught her on a panel at SXSW, or seen her in the Summer 2018 issue of PORTER magazine’s series, “Incredible Girls,” as one of the young women redefining the status quo and reshaping norms in all industries. And she was selected among 2018's Forbes "30 Under 30" in the Retail & E-Commerce category.
When Fischel-Bock isn't speaking on the conference circuit, she's in "Product Mode" approving elements like design and user experience, which means intense product flows that can be up to blocks of 16 hours at a time.
All the hard work is paying off, with an exciting string of new features coming soon, such as swapping out different wall paint color (and purchasing the paints via the app!) and the option to decorate within your own space by uploading a pic of your room(s).
Also exciting: the team’s growth, with 20 people now part of the Hutch team. On a side note, the team has a half-split, gender wise, which Fischel-Bock is conscious about: “For a tech company, 50% is pretty big. As I’m looking for new hires, I’m making a bigger effort to hire women. I think the time is now and it’s my duty.”
I spoke to Fischel-Bock about her management style, how she powers through her exploding inbox, and why transparency and stoicism are among the keys to her success. “Fail Fast, Fix Fast, Learn Fast”? This young founder is learning and growing at warp speed.
Karin Eldor: I know you strongly believe in the power of your team. What is your management and leadership style?
Beatrice Fischel-Bock: My leadership style is pretty hands-off, as long as I trust the person. So it all comes down to hiring well. And we're at a spot now where I feel like I'm surrounded by a bunch of amazing 'A' players.
Here's something that Spencer Rascoff, the CEO of Zillow told me when I first met him, way before we were talking about working together (Note: Rascoff is on Hutch's board of directors): "It's about meeting people who do things better than you and giving them the stage and the full ability to do the best that they can." Being CEO doesn't mean I'm the best at everything, it means I know where to see my faults and the team's weaknesses, and fill those gaps with people who are very strong in the area. It’s also about giving those people the authority to do what they do best, without micromanaging them. So that's been a huge shift for me.
Eldor: I love that you’re not a micromanager. How do you make that work?
Fischel-Bock: Part of not micromanaging has to do with being transparent. Because if you're not sharing everything with the team that you're supposed to trust, they can't make the right decisions. And too often leaders keep all this information in, so if things are going wrong, they hide it, but that doesn't help because you're never getting a bunch of minds together. And so we do one-on-ones every couple of weeks (every two weeks, or at least once a month), where I sit down with each member of the team, and they're allowed to ask me anything. There's pretty much nothing I won't answer, except for others' salaries. Because I have leadership managers around me, I don't necessarily interface with everyone, so one-on-ones are a great way to touch base, get a feeling for where everyone is at, and not through the lens of whoever is managing them. Right now I request everyone have a one-on-one with me. They're only 10-15 minutes max, and it's not a time for me to give feedback, it's only focused on whatever's unclear to the person, or whatever they want to pick my brain about.
Eldor: You wear so many different hats at Hutch, as cofounder and CEO, not to mention also being involved in design! How do you balance it all?
Fischel-Bock: I’ve come to this realization: I'm human and therefore only have so much energy and focus for work. You have to figure out, as a founder and leader, where is your energy going to give you the most return? Because if anything else is just going to take your energy but not give you a return on it, you have to offload it onto someone else.
I’m honing in on this mentality: "Only do what only you can do."
Beatrice Fischel-Bock, CEO and Cofounder of Hutch, Photo Credit: Dustin Walker Dustin Walker
Eldor: I'm sure your inbox is flooded all the time. What are some of your tips for powering through your inbox? Any email hacks?
Fischel-Bock: Yes! My mentor, Sean Rad (founder of Tinder, and a Hutch advisor and board member), told me this about email management: “Always answer as quickly as possible.” Because otherwise it just sits there and builds up. And a lot of the time, email doesn't take that long. It's just that there's this weird thing about unread messages, where you think to yourself, “I'll just come back to it." But when you’re in the zone of "see it, answer, send it back," suddenly you're much more efficient, it's much more polite etiquette-wise, and you don't end up having this huge backlog.
Otherwise when I do let a bit of a backlog build, I have these sprints of an hour in my calendar that I dedicate to "email hour," and I blast through them. I love to check off boxes!
Eldor: Do you even attain "inbox zero" or is it a mythical unicorn?
Fischel-Bock: It's happened twice! And it felt amazing, but also a little shocking because it's so unusual. And those two times happened to be around holidays, when it’s slowing down anyways.
Eldor: What are your 3 biggest tips for female entrepreneurs looking to start their own company?
Fischel-Bock:
1- My first one is always, "have confidence." That's the number one thing I see with myself and my female employees. There's a huge confidence gap between men and women. I have male employees who have the same skill-set as the women, yet the women tend to second-guess themselves more. And noticing that has made me realize that I do that a lot too.
2- Don't take things personally. Another thing I've noticed is that men are able to take negative feedback and think, "well, whatever, I got it," whereas women tend to think about it and get upset, and it ends up taking a lot of energy. And learning about how our energy is our most precious asset, and that where we put our energy is where we get a return is a great reminder that it's never worth your energy.
3- Stick together and realize that we have to support each other as women. There's definitely a movement happening and we're all understanding that, and it's not "I'm the only woman in the room," making any other woman a threat. It's, "let's do this together."
Eldor: What is your career mantra? Basically, the quote that’s on your proverbial vision board (and gives you life!).
Fischel-Bock: “The only thing you can count on is change.”
Accepting this in my personal life and for work has been so huge. Because you stop stressing and you just expect that things are going to change. You start to not use energy on things you can't control or have no say over, since change is a fact of life. The more I’ve understood this from a rational and logical perspective, the more it's helped me massively at work and in life.
The second is: "Fail fast, fix fast, learn fast." I did a TEDx Talk on this. It's one of our company values at Hutch and I've been talking about this for years. My journey, as well as most people's journeys, have been peppered with failures, and the failures are what teach you and get you going. And you go to the next level. So what I say at work is just go for stuff, but don't let it run if it's failing, we need to fix it. That's our big mantra at Hutch. So don't be afraid to try, to fail, and to learn from it and do it better next time.
Eldor: What does "having it all" mean to you?
Fischel-Bock: I'm still trying to figure it out! I turned 27 this month, so I feel like I have a lot to learn. My view on having it all is always based on the time in my life. Right now having it all is finding a way to have peace, happiness and calm, while at my job. In the future, I'm sure it'll have to do with children, and a family and happiness in that way, and marrying that with work. I think if your expectation is to have it all in every aspect of life, you're constantly going to be disappointed. So having it all should be bite-sized.
The new theme for me at work and my team is "stoicism." That comes from the great philosophers and it's a big thing in leadership. Because being a leader means you're getting everything thrown at you and it's usually the bad things that come up and get escalated to you. So having a stoic view and response helps you, helps the company and helps the team.
Eldor: I love that!
Fischel-Bock: The book Start With Why (by Simon Sinek) is what started me on that path. Another book I'm currently into is The Obstacle Is the Way (by Ryan Holiday), which plays into stoicism and how obstacles can keep you going, they're not something to get out of the way, they're something to chase and get through. And when it comes to success you have to have obstacles to keep going. But the way to deal with obstacles is to have a stoic perspective.
Remaining calm, always having perspective on it, not letting it drain your energy. Don't waste it on the parts that are negative. Be stoic through the hard times; you can be more of a leader for the team if you're the one staying calm.
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528d54d8639d04129619a42143dcc2ab | https://www.forbes.com/sites/karineldor/2018/06/30/why-following-zero-people-on-instagram-is-brilliant-just-ask-beyonce-adele/ | Why Following Zero People On Instagram Is Brilliant: Just Ask Beyonce & Adele | Why Following Zero People On Instagram Is Brilliant: Just Ask Beyonce & Adele
Following zero people on Instagram, Photo by Toni Hukkanen on Unsplash Photo by Toni Hukkanen on Unsplash
Besides sharing critical accolades and being recognized as voices of many generations, Beyonce, Oprah, Rupi Kaur, and Adele share a similar social media strategy: they follow zero people on Instagram. While they can each count millions of followers who eagerly hit refresh in anticipation of their next post (especially in Queen Bey’s case; this is the woman whose pregnancy announcement was the most buzzed about and most-liked post of 2017), they have each remained true to their “follow nobody” rule.
Let it be known, this strategy goes against everything an aspiring Instagram influencer is taught. Adding new accounts to follow is one of the most basic, organic tactics you can apply to cultivate your own feed (while always ensuring to maintain a healthy “follower vs. following” ratio).
But these iconic women are throwing away the playbook because they don’t need to play by these rules. They are making up their own rules, and slaying the game in the process.
Here are some reasons why I’m considering flushing all the accounts I follow, too. (My apologies in advance…)
1- It ensures you create rather than consume.
Show of hands: how many of you scroll your Instagram on autopilot mode (and especially since Instagram Stories launched in 2016), for hours on end per day? As much as I remind myself to reach for my Five Minute Journal and palo santo stick in the a.m., I head to Instagram to post a new photo and the next thing I know, I'm pulled into a recap of others' nights and early morning routines (shoutout to my fellow 5am early birds!). Thirty minutes later, I realize I could have spent that precious time getting creative, brainstorming, or at least exercising.
2- It stops you from comparing yourself to others.
Larissa May created #HalfTheStory, a non-profit global platform that encourages authentic storytelling on social media and offers educational resources about the impacts of social media on mental health to schools and colleges across the globe. After all, it’s the Instagram era, and we’re not only living in it, but we’re posting about every move we make. While there is no clear data that social media is a contributing factor to the spike in mental health issues and sadness that adults and teens are currently feeling, it’s only natural that when you expose yourself to what others are doing, it can lead to the comparison game. May explains: “Social media is a reminder of all the things you aren’t doing. As a female founder it's easy to feel like you are never enough, and social media can often times perpetuate that.”
3- It cancels out the noise.
By not viewing others’ posts and stories, you're automatically tuning out the distractions. This is a major step in helping you maintain laser-sharp focus on what you're currently doing and striving to achieve. So keep your eyes on the prize, not on (others’) posts.
4- It directs your inspiration and creativity, elsewhere.
Some might argue that it’s important to see what others are doing, in order to stay informed, dialed in and be inspired. I feel the same way: as a creative, it’s critical for me to see what people are talking about and what language they’re using (you know, what the cool kids are saying because “on fleek” is so 2014). But as a creative, you also need to get offline and visit museums, watch classic movies, read more books, and stop and smell the roses. It’s time to log off and lean into the inspiration that surrounds us.
5- It maintains you as the sole conductor of your Instagram narrative.
Yes it's normal to be affected by how many likes and comments you get on your latest post, which can also cause “poster’s remorse.” And this can in turn make you second-guess your future posts. But staying focused on your followers’ comments ensures that you are influenced by your feed, and your feed alone.
One more thought: If unfollowing everyone seems drastic (I get it!), try to start by unfollowing the people who simply don’t make you feel good. My friend Daniele-Jocelyne Otou, a brilliant branding strategist and cofounder of the women's empowerment platform Female Department, gave me this sage advice: “If someone does not resonate with you, or you wouldn’t want to hang out with them in real life, then don’t let them into your personal space by following them.”
It might be a small step for you, but it’s a big step for peace of mind. So if I unfollow you, it's not personal. I’m just channeling my inner Beyonce.
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8ec4e401614e19e829aa45018e561a36 | https://www.forbes.com/sites/karineldor/2018/09/30/how-laura-mercier-has-remained-a-force-in-beauty-more-than-20-years-later/ | How Laura Mercier Has Remained A Force In Beauty, After More Than 20 Years | How Laura Mercier Has Remained A Force In Beauty, After More Than 20 Years
Laura Mercier, makeup artist and cosmetics brand founder, on her more than twenty years in the... [+] industry, Photo Credit: Patrick Demarchelier Patrick Demarchelier
You might not recognize the woman behind Laura Mercier skincare and cosmetics, but you're likely to picture the iconic brand thanks to its continuous accolades from celebrities and magazine editors. For starters, Laura Mercier’s Tinted Moisturizer is a staple in InStyle’s annual “Best Beauty Buys” edition, while its other products have garnered praise in Allure’s “Best of Beauty” issue.
In an industry that is seeing independent brands popping up regularly (this Forbes piece, Why The $445 Billion Beauty Industry Is A Gold Mine For Self-Made Women estimates that there are at least 40 prominent beauty startups founded by women), Laura Mercier is still going strong and remaining relevant, more than 20 years since its launch. The brand’s staying power can largely be attributed to its founder’s artistic skills, authenticity and commitment to high-quality ingredients. (Its latest highly anticipated release, the Translucent Loose Setting Powder — Glow, is proof that the brand continues to have its fingers on the pulse of its impressionable, beauty savvy customer.)
Born in Provence, France, Mercier studied painting and art before pivoting to makeup. Mercier explains her career shift: “I moved to Paris and did my studies, and quickly realized that I would likely be a starving artist, because it's not something that can bring you financial security! So when I realized that, I said to myself, 'I have to do something that's going to pay the bills, and that I also enjoy doing.'"
After attending the Carita Beauty Institute, where she specialized in skincare and makeup application, Mercier moved to New York City to work for magazines such as American Elle, Allure, Glamour, and InStyle. During this time, Mercier was also a sought-after celebrity makeup artist, working with high-profile clients like Madonna, Julia Roberts and Sarah Jessica Parker.
Inspired by a French aesthetic and the importance of artistry when it comes to products and tools, Mercier launched her eponymous line in 1996. The Laura Mercier brand is deeply rooted in the philosophy that “What makes you unique makes you beautiful” ; Mercier herself is a big believer in owning and embracing the unique features that make every person an individual.
I spoke with the beauty icon about her inspiration, how the face of the beauty industry has evolved during the past two decades, and the classic book that changed it all for her.
Karin Eldor: Take us back to the launch of the Laura Mercier brand. What was the moment where you realized, “this is really happening”?
Laura Mercier: You're going to think it's strange, but I never realized it was my line, even though my name is on the products! I had a business partner, and he would see or realize our success because we got successful very fast. It was like a wave; we had to produce and create a lot, and the pace was accelerating so it never really left me any time to pause for a minute and say "wow!”, even if inside I was happy with what was happening and happy it had a positive impact. I never really paused to take a step back and enjoy the moment, because I also have the type of personality where I'm never satisfied. It's terrible, but I'm working on it!
Eldor: Amazing that the Laura Mercier brand is still going strong, after more than 20 years! Can you share your thoughts on how the beauty industry has changed in these two decades?
Mercier: It's true that it has changed quite rapidly! My line is about 22 years old now, and I would say the breakthrough moment in the industry was the emergence of the makeup artist’s brand (à la François Nars and Bobbi Brown). These lines helped change the mentality of the cosmetics industry, in my opinion, because the big brands were looking at us like we were mosquitos nagging them, but at the same time, they realized that we were quite right in what we were proposing to clients. So I think we — the makeup artist brands — became the focal point of attention for a lot of big brands. And from then on, more and more people have been starting their own beauty brands today, independently.
Eldor: What is your mantra?
Mercier: My mantra for everything is, "Do your very best with your best intention at all times."
Eldor: What are your 3 biggest tips for female entrepreneurs looking to start their own company?
Mercier: 1. Have passion for what you do, something you authentically believe in, rather than thinking, "I'm going to create something because it's going to make a lot of profit."
2. The importance of quality when it comes to everything related to the product(s): from service to the ingredients and formula, etc. Of course you have to be a good business person, because you don't want to invest too much money and then not make enough. It's just that you have to balance both, to be able to authentically give your client something that you believe is a very good product. Otherwise it will not go very far.
3. Good management, business-wise. You don't want to lie to your client and you don't want to sell garbage; you want to be a person who is recognized for being honest in offering a great product.
Good management also relates to your team and people, because ultimately your team is either making the product or selling the product.
Eldor: What inspires you, or where do you get your daily inspiration from?
Mercier: Everything. Life in general. I would say it's an endless well of inspiration! Nature is usually a big deal for me, but it can be music, movies, books, meeting people and... everything!
Eldor: What’s the best business advice you've ever received?
Mercier: I think my first encounter with metaphysics and philosophy in a way that made me think differently, was when someone advised me to buy the book, The Road Less Traveled. It's such a great way to make you understand life. So I think that opened up a lot of roads for me, because it says things that you would never think about yourself, on your own, and it tells you the truth. And it explains everything and you think, "Oh, okay, I'd better go back and change my attitude and my thinking, and then I think I can change the course of what's going to happen for me.”
Eldor: What's next for Laura Mercier, the brand?
Mercier: I am open to anything that's going to happen because it's a very exciting moment for me. I have new partners, the Shiseido group, which is a quality oriented company with a great reputation, so I'm very happy about that. And I have great new and young talent within the company, who are looking at the line and thinking, "Why don't we do it this way?" I was fearful at first because it's normal and human, you're wondering what's going to happen, but in the end, I'm open and feel quite positive about all that, because it's great to take something to the next level with a new eye, otherwise things just stagnate. So I’m excited about the future.
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b146ee78240a94348d91c3fc63aa6f3b | https://www.forbes.com/sites/karineldor/2019/01/22/side-hustle-secrets-how-this-corporate-executive-launched-her-own-jewelry-brand/?utm_source=thingtesting.com | Side Hustle Secrets: How This Corporate Executive Launched Her Own Jewelry Brand | Side Hustle Secrets: How This Corporate Executive Launched Her Own Jewelry Brand
Jennie Yoon, founder of online jewelry brand Kinn, Photo Credit: Karen Rosalie Karen Rosalie
When life gives you lemons, make lemonade. And in the case of Jennie Yoon, founder of the online direct-to-consumer jewelry brand, Kinn, an unfortunate event led to a golden opportunity as an entrepreneur. When Yoon’s parents were robbed and lost all of their precious heirlooms (including her grandmother's antiques), they were devastated by the loss. So she decided to create her own jewelry brand of modern heirlooms inspired by antique styling.
Yoon was working at tech accessory brand Casetify when she first launched Kinn in 2017, and was splitting her days between two passions: her corporate job during the days, and her brand (a.k.a. her baby) after hours and before dawn.
Two years into running all aspects of Kinn, Yoon is now focusing on her e-commerce jewelry brand full-time, while maintaining a strategic consulting role at Casetify as Chief Business Officer.
Learn more about how Yoon navigated both aspects of her career at the same time, as well as some of her favorite productivity hacks to ensure she maintains a work-life balance with grit and grace.
Karin Eldor: What was the inspiration behind Kinn?
Jennie Yoon: When you’re shopping for jewelry, you’re usually offered two options: 1) aspirational jewelry, which would cost you thousands of dollars because the industry is traditionally marked up by at least 10x, or 2) disposable jewelry, which may be affordable at a glance, but we’ve all seen it tarnish over time, including turning your skin green.
I wanted to offer a third option: fine jewelry — not plated, filled, nor vermeil — without the traditional markups. By selling through our direct channels.
We also believe that it’s not about what happens to you, but what you do about it. Since my parents’ robbery, I wanted to make pieces that last, not just through quality materials, but also through signature pieces inspired by the old world with a modern twist. So one day, you can pass Kinn on as a family heirloom.
Eldor: I know you launched Kinn as a side hustle at first, while at your full-time job at Casetify. How did you make it work?
Yoon: We all have 24 hours in a day, it just depends what you decide to do about it. When I committed to building Kinn, I chose to give up a lot of my personal time. That meant less happy hours, less Netflix, and motivating myself to get things done.
While I was working full-time, I remember waking up extra early in the morning so I can fulfill customers’ orders. After I got home from working at Casetify, I’d make sure to carve out time to have dinner with family, and then I’d be back online to work. I would also use my weekends to do less of the operational work, but to think about the big picture and strategize. From time to time, I sketched jewelry because it was therapeutic. Then as the week started, I was back in the sprint all over again. There were so many times I wanted to throw in the towel and give up. I was in complete denial and was even trying to bargain myself out of it. But ultimately, I was always reminded of why I started, and that seemed to have always gotten me back on my feet.
Eldor: What advice would you have for someone who is doing the same thing: launching their own business while at a full-time job?
Yoon: I don’t think there’s really the right or wrong way to go about it. But one thing is for certain: make sure you’re passionate about what you’re building and stay focused. It’s easy to be discouraged. I’ve even had people tell me that I would be facing an uphill battle. Keep your head down, stay in your lane, and keep pushing through. It’s also easy to be distracted — make this, sell that. But I wanted to make sure I was known for one thing only: solid gold at an attainable price point.
Eldor: Why did you make Kinn a direct-to-consumer brand?
Yoon: Jewelry is very personal. Everyone has their likes and wants. I wanted to make sure my relationship with the customers is as direct as possible so that I understand where their pain point is, and also understand exactly what they’re looking for when shopping for fine jewelry. This allowed us to build meaningful relationships, which then turned into trusting relationships, who are now the most loyal customers.
Another reason to make Kinn a D2C brand is so that I can cut out the middleman as much as possible to make the price point more accessible.
Eldor: What are some of your favorite productivity hacks? I know you wear all the hats with Kinn, and as a founder, the juggle is real!
Yoon: I tell myself that we’re in this long marathon, and we’re in a short sprint every day. I write down three things I want to get done every day. These are the three things that I’ll get done no matter what. Put them on a sticky note or in your calendar, anywhere they're visible. This can be as little as emailing someone, to diving into your email analytics, to building on the second phase of the strategy you’ve been working on. Whatever the three items are, this helps you get things done while not overwhelming you.
Then at the end of the day, write down three things you want to work on the next day. And repeat.
Of course, we also rely heavily on our technology, so I would use all the tools out there possible to help you get organized (i.e. Mixmax, Trello, etc). I also remind myself to turn off all notifications when I’m working on something. Maybe this is why people are so productive on an airplane ride, like I am right now!
Eldor: What are your 3 biggest tips for female entrepreneurs looking to start their own company?
Yoon: 1- Ask questions and ask for feedback. This not only helps validate your idea, but it will continue to help build on your idea. I’ve learned that some people aren’t open to sharing their feedback unless asked.
You’d be surprised who’d be willing to share their feedback with you or even become your mentor!
2- Be honest with yourself, but don’t be too harsh. Ask yourself, why does the world need another XYZ company? What do you need to get you to the next level? Do you need to bring in someone to help you? Do you need to pivot the business?
3- Remember why you started. You will hit rough patches. You’ll run into issues. You’ll make mistakes. Learn from them and be flexible to pivot. But always come back to why you started. This will help you get back on track.
Eldor: Tell me about one of your missions, which is “Redefining Modern Luxury.” I love your take on this!
Yoon: Today, the definition of luxury seems to be changing. It's not a simple equation of quality, price and rarity like it used to be. But rather, a package deal of how people experience your key features.
To us, luxury does not always mean the nicest nor the most expensive things. Luxury is a state of mind of great comfort and pleasure. Luxury forgoes trend for timelessness, so that one day, you can pass Kinn on as a family heirloom.
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3c9d6eb4c861ba0f3f7f5baefcd93a7e | https://www.forbes.com/sites/karineldor/2019/02/25/from-garage-to-instagram-fame-how-fitness-craze-lekfit-built-a-celebrity-following/ | How Celebrity Trainer Lauren Kleban Created Fitness Phenomenon Lekfit From Her Garage | How Celebrity Trainer Lauren Kleban Created Fitness Phenomenon Lekfit From Her Garage
Lauren Kleban, founder of fitness method LEKFIT, Photo Credit: Lindsay Rosenberg Photography Lindsay Rosenberg Photography
With a celebrity following that includes Busy Philipps and Jen Atkin, dance-inspired workout method Lekfit is taking the fitness world by storm — and making a strong case for "slow and steady wins the race."
Except, there's nothing slow about Lekfit.
This high-impact workout involves muscle sculpting, trampoline bouncing and fun fitness experience, the perfect storm of elements that ensures classes are regularly sold-out and waitlisted. Here's the unique twist: Lekfit's A-list regulars flock to the studio, which is located in the garage of founder Lauren Kleban's Los Angeles home. Those who can't make it to the actual studio gym can subscribe to and stream the fitness program in their homes and follow along to Kleban's infectious, heart-pumping routines. Lekfit is part of the growing fitness boutique craze, which is proving that for every spin studio or gym club, there are other options to suit different needs.
Originally working as a professional dancer, choreographer and fitness instructor, Kleban decided to launch her own business once she became a mom.
"I had taught dance-inspired fitness since college and I anticipated that one day, I would re-enter this world as a natural transition. I had my first child in 2013 while I was still working as a professional dancer and quickly realized that this was not a sustainable routine for me. I wanted to work for myself while being a hands-on mom. Through much trial and error, I began to focus on creating and perfecting what is now known today as the Lekfit method," Kleban explained.
She officially opened the Lekfit studio in 2016 (the business is 100% self-funded) and launched Lekfit on demand a year later. Part of the magic is the sense of inclusivity and community that Kleban cultivated, whether training in the garage studio or streaming online in homes worldwide (Lekfit followers post the hashtag #getlekfit to Instagram). Between the dialogue that Kleban has created with her fans, the perfectly curated music playlist to match the fitness content, and the celebrity buzz via social media, Lekfit has experienced 10 times growth in subscribers over the last two years.
Find out how Kleban grew from her garage to an Instagram sensation, how she uses social media to create a personable brand, and how Lekfit sets itself apart in the today's new fitness movement.
Karin Eldor: Your IRL location is super unique (being in your home!) and Lekfit fans worldwide can enjoy your workouts in their own homes via streaming. Was this all step one of scaling and growth?
Lauren Kleban: It is definitely unique. When my husband and I made the decision to open a fitness studio in our Hancock Park garage and guest house, I don't think either of us knew exactly what would become of it. As we prepare to move into our new 6,000 square foot studio space just a few blocks away this spring, I'm super proud of how we got a jumpstart to building our brand. Not only did it allow me to be very close to my kids while they were babies, it allowed our extensive Lekfit community, both in studio and online, to get to know me in the most authentic way possible. Launching Lekfit on demand was definitely step one in scaling Lekfit.
Eldor: Instagram has been a major key to your growth. How did it all come about? Was it organic?
Kleban: Majorly key to our growth and completely organic! At times, it has felt like a tedious and impossible battle to grow our following. When the gram first launched, I was still working as a professional dancer and I definitely didn't see it as a free marketing tool for my emerging fitness method. Shortly after launching Lekfit, I had actually experimented with hiring social media content creators, but quickly eliminated them as it never felt authentically me. Plus, my number one supporter, Busy Philipps, is the queen of Instagram stories! I've taken major cues from her and I'm eternally grateful for her inclusion of Lekfit in her fearless ability to share her life in the most genuine way via IG.
Eldor: Speaking of authenticity, I love that your Lekfit Instagram account and you are one in the same. Was this decision intentional? Why is this important to you, in terms of the brand voice?
Kleban: As we have grown, we've had a lot of discussions as to what we should do with the Lekfit branded page and ultimately, it made the most sense to keep my personal content and business content the same. I think the Lekfit streamers and in-studio clients enjoy the ability to relate to me on a personal level and I, too, love getting to know them. Instagram is an excellent tool to learn what our followers are seeking in a fitness concept. It's pretty incredible that we can be in a team meeting discussing new products or content, get stuck and reach out to our followers to inquire about what they actually want. I truly look forward to chatting with our followers during our weekly Live Instagram chats. We answer questions in real time, talk about our favorite beauty products and current binge-worthy shows. My kids, husband or nanny will often pop in, plus Lekfit team members.
Eldor: I love the boutique fitness movement currently taking place, which is offering people so many workout options. How do you ensure to keep Lekfit different and unique?
Kleban: We know who we are as a brand, we listen to client feedback, and we adjust accordingly. We consistently deliver on our promise of a valued product, and we genuinely thrive on open communication between our team and community of streamers and in-studio clientele. Consumers are incredibly intelligent with endless options available to them, so remaining transparent and consistent as a brand and team is crucial to the longevity in our client retention. Fitness can be a deeply personal experience for many people (not to mention, expensive). We recognize that and strive to provide a stellar Lekfit experience each and every time a client steps into the studio or gets online.
Eldor: What are your 3 biggest tips for female entrepreneurs looking to launch their own ventures?
Kleban: 1- Find your crew of other female entrepreneurs and lean on them. Two of my best friends are also business owners and I talk to them daily.
2- Stay true to your brand authenticity and remain consistent in the value of your product.
3- Enjoy and embrace competition. Don't fear it, welcome it.
Eldor: What is your mantra?
Kleban: “It’s not that deep.” As a perfectionist, I can get caught up and stressed to the point where I am no longer my most productive self. I remind myself to champion the tasks one at a time and move forward.
Eldor: Do you have any tips for achieving work/life balance and avoiding founder burnout?
Kleban: Stop trying to find “perfect” balance because it's impossible. Do what you can, be your best self, show up, follow through, recognize where you can improve and move forward. Take care of you, because if you don't, you can't care for anyone else. It took me a long time to get to this place, but there is no such thing as perfect balance.
Eldor: What's coming up next for Lekfit, in 2019 and beyond?
Kleban: The launch of our official L.A. flagship is up next this spring and I couldn't be more thrilled. It took my husband and I almost a year to find the perfect place and I am so excited to share this next chapter with the Lekfit community. We plan to continue to grow our extensive library of online workouts and launch official Lekfit fitness equipment, supplements, apparel, and more. Of course, we'll be sharing it all on our Lekfit IG so follow along and keep in touch!
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2d95838e03d6e69b04c7548a37475136 | https://www.forbes.com/sites/karineldor/2019/04/22/warp-and-weft-is-creating-jeans-for-everyone-while-saving-over-572m-gallons-of-water/ | Warp And Weft Is Creating Jeans For Everyone While Saving Over 572M Gallons Of Water | Warp And Weft Is Creating Jeans For Everyone While Saving Over 572M Gallons Of Water
Sarah Ahmed, founder and CEO, Warp + Weft denim, on its sustainability efforts, Photo Credit:... [+] Courtesy of Warp + Weft Courtesy of Warp + Weft
The founder and CEO of fashion brand Warp+Weft, Sarah Ahmed, is on a mission to create the best sustainable denim in the world. Formerly the creative director at premium denim line DL1961, Ahmed recognized the opportunity to create an affordable (all products are under $100), inclusive (75 sizes, shapes and heights are represented and are as true to fit as possible thanks to feedback, data, and a partnership with Stitch Fix), and eco-friendly fashion brand when it launched in 2017. Among its earth-empowering achievements: saving over 572 million gallons of water.
Ahmed, who was included in Forbes' "30 Under 30" list in 2018, asserted her brand's pledge in conversation with me: "What's different about Warp+Weft is vertical integration. Since I personally have visibility on every aspect of the production process all to way to the time when it's shipped to consumers, I feel responsible to optimize and make each step more sustainable and efficient. I am also thinking beyond profits. My goal isn’t to simply sell jeans, but make sure that if we are bringing more stuff into the world, we come as close to zero waste as possible. Through a series of programs under our new 1:1 strategy, we hope to become a zero waste company by 2021. The truth is not everyone is there yet and until a brand reaches a truly circular zero waste point, they are simply a work in progress — including us!"
One of the culprits when it comes to carbon impact and emissions? Fast fashion. CBS News recently reported that "the apparel and footwear industries together accounted for more than 8 percent of global climate impacts — the equivalent of 3,990 million metric tons of carbon dioxide in 2016."
Ahmed validated this disturbing issue: "The problem with fast fashion is that it has to be aired. Yes, you can do 'runway to trend', but you can't ship it by boat, which is the more sustainable transportation method, so you have to air it. People have to be aware. By the time you have the product, you need to know exactly where it's been. Then you make a choice."
Part of the choice consumers can make is vocalize what they want and on the other hand, what they will no longer accept.
In addition to creating a docuseries that will appear on Warp+Weft's website and drive the brand's ethical manufacturing process home (because the need for awareness and transparency is greater than ever), Ahmed lives and breathes her mission of ensuring that everyone can enjoy a high-quality pair of stretch jeans, without harming the environment.
Discover how Warp+Weft is walking the sustainable talk, while democratizing denim in the process.
Karin Eldor: Many of today's brands slap on marketing terminology like "sustainable" and "ethical" because frankly, it's chic to be eco-friendly. But Warp+Weft walks the talk, in every way. Why do more brands need to wake up to this important cause?
Sarah Ahmed: It's exciting for me to see that more and more brands every day are in some way pushing towards a greener, more sustainable approach, because that ultimately means your everyday products are on track to not kill the planet. However, a lot of brands are disingenuously labeling their products as "transparent, "green" and "sustainable," in the hopes to gain a competitive advantage or market share. Distinguishing between the posers and the real deal comes down to how accountable a brand wants to be held.
I highly recommend asking questions and challenging the people behind the brands, because those who actually understand what it takes to create sustainable denim will not make hyperbole statements, and will be able to answer every question about their product that's thrown at them. They will also be equally quick to tell you where they are not sustainable and how they can improve.
Warp + Weft denim, Spring Summer 2019 campaign, Photo Credit: Courtesy of Warp + Weft Courtesy of Warp + Weft
Eldor: What are some ways that consumers can ensure the clothing (or more specifically, the denim) they buy is actually eco-friendly and sustainable?
Ahmed: I always recommend looking for denim that is made using upcycled materials, such as plastic, cotton, fibers, and old denim, minimal water consumption, and new eco-friendly fibers like Tencel. Also, try and look for companies that are on a mission to do better every day, because sustainability is an ongoing process and those who are committed to making sure they are at the forefront will always try and incorporate the latest technologies and ideas the fastest. At Warp+Weft, the thing we are proudest of is the speed in which we are able to adapt, incorporate and deploy better denim for everyone. There is no room for complacency here , and there definitely should be no room for denim brands that depend solely on the influence of reality stars and celebrities. It’s just not real, nor is it relevant.
Warp + Weft kids Spring Summer 2019 campaign, Photo Courtesy of Warp + Weft Courtesy of Warp + Weft
Eldor: Warp+Weft is currently partnering with Charity Water (a non-profit bringing clean, safe drinking water to people in developing countries) and ran a fundraiser with the organization in March, for World Water Day. Can you share more details about the partnership?
Ahmed: We are so honored to partner with Charity Water. For us, it’s no longer enough to simply save water during the manufacturing process. We want to take it a step further and work with Charity Water to fund water projects globally. We now think in terms of water saved versus water donated. We made an initial donation in March to kick off our partnership— it provided water for about 3300 people in Malawi — but that is just the beginning. Throughout the course of 18 months, our goal is to provide water for 10,000 through a series of customer-facing activations. We want the giving to be built-into our sales, promotions, partnerships, referral programs, influencer partnerships, and direct donations.
Warp + Weft men's Spring Summer 2019 campaign, Photo Courtesy of Warp + Weft Photo Courtesy of Warp + Weft
This Earth Day and every other day, Ahmed is devoted to her brand's cause: "Sustainability is our mission, but you need to trust us and push us. Tell us what is wrong, tell us what you want. And we will do our part. I want people to know that we can build products better."
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9798c364bb2608084ed5b69a3e8f7d99 | https://www.forbes.com/sites/karineldor/2019/07/14/why-the-founder-of-kin-euphorics-wants-us-to-replace-booze-with-bliss/ | Why The Founder Of Kin Euphorics Wants Us To Replace Booze With Bliss | Why The Founder Of Kin Euphorics Wants Us To Replace Booze With Bliss
Jen Batchelor, founder of Kin Euphorics, the first product in the euphorics category, a new category ... [+] in nightlife. Lindsay Fondo, Courtesy of Kin
While Jen Batchelor was working on her second venture — as a consultant in the hospitality industry — she identified a troubling trend occurring in the hotels she was working with: guests were booking morning gym classes, but then were too hungover to attend. The other thing she noticed? Everything about the hotel bar was geared towards attracting guests, while the "wellness" spaces seemed like an afterthought.
This led Batchelor to wonder: what if there were a way to connect with others while out, yet remain sober? After all, "going for drinks" or bonding over booze at any bar is synonymous with wanting to catch up and socialize.
While cultivating social connection is a fundamental human need, Batchelor wanted to create a solution for experiencing more moments of revelry and high vibe, conscious living. One where it's more about feeling present, rather than numb.
Batchelor was onto something. In May 2017, she started working on the concept of Kin Euphorics along with cofounder Matthew Cauble, and the first product in the newly created category of “euphorics” (which Kin is credited for) officially hit the market in December 2018.
Kin is a nonalcoholic, functional beverage brand — but don't refer to it as a "mocktail." (Although it’s alcohol-free, it is not intended for anyone under the age of 18; pregnant or breastfeeding; or taking prescription medication including antidepressants.)
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The brand debuted its first product, High Rhode, which is crafted from a combination of balancing adaptogens, replenishing nootropics, and nourishing botanics, and serves as the base for a variety of Kin-based drinks (like “Kin and Tonic”). This summer, Kin Spritz, a ready-to-drink effervescent option available as a 4- or 8-pack, launched as a followup.
Kin Spritz, the new launch from the alcohol-free brand Kin, Photo Credit: Heidi's Bridge Courtesy of ... [+] Kin Euphorics Heidi's Bridge Courtesy of Kin Euphorics
All Kin products are available on its direct-to-consumer site, as well as at Cafe Clover and west~bourne in New York City, Sel Rose in the Hamptons, and Apotheke LA in Los Angeles. And since the desire to #RiseWisely is spreading across the U.S., Kin has activations in the works in cities like Chicago, D.C. and Nashville.
This is also an era where terms like the “dry movement” (going alcohol-free beyond "Dry January") and being “sober curious” (a term coined by journalist Ruby Warrington) are gaining steam in our collective consciousness, inspiring us to rethink alcohol as a required social element. According to a March 2019 article published in Bon Appetit, "bottled low- and no- alcohol beverages in the U.S. will grow by about 32% between 2018 and 2022 — triple the category’s growth over the previous five years."
"It's about shifting our perspective of what pleasure means," Batchelor explains.
By the same token, Batchelor would also love to put an end to the glamorization of #RoseAllDay, especially as it pertains to women. Here's another call to action: rethinking the "Wine Mom" trend and turning the concept of Boozy Brunches on its head by making the buzz more about bliss.
Learn more about how Batchelor launched Kin, her best career advice, and what's coming up next for the brand.
Karin Eldor: You were working in the wellness industry before launching Kin. What was the breakthrough “Aha” moment when you knew it was time for a product like Kin to hit the market?
Jen Batchelor: Before launching Kin, I had a wellness startup that was focused on bringing products, technology and experiences to the hospitality world. There were a couple of "aha moments," but it was truly that guest that I would keep meeting that would buy all the passes to the wellness and fitness classes and then just not show up, because they were hungover. And so it made me realize, "Wow, people really need an option that's more sophisticated, innovative and that meets them where they are, in their lifestyle."
Eldor: I love that your launch strategy has been steady and intentional, rather than coming out the gate with full force: Can you share more about how you first launched? What was your strategy?
Batchelor: We launched in December 2018, but it was after already having done a lot of beta program testing. So we were out in the wild with our formulations for six months doing tastings and pop-ups, and all kinds of events where we knew that our conscious consumer would be reveling, for one reason or another. Whether it was a creative conference or holiday themed event, we did retail pop-ups, so we were getting a lot of live feedback from people that were interested in this solution.
We also joined forces on a number of events with Ruby Warrington, the author of Sober Curious, and are featured in that book. This came about by way of our friendship, which was reinforced by us having started our non-alcoholic journeys at around the same time. The bliss-over-booze movement is stronger in numbers. We collaborate with and support each other when we can — and I don’t think it’s a coincidence that most of us are women!
Kin Euphorics High Rhode, a combination of balancing adaptogens, replenishing nootropics, and ... [+] nourishing botanics Heidi's Bridge Courtesy of Kin Euphorics
Eldor: Did you look to investors or did you bootstrap the business?
Batchelor: We self-funded for the first year. When we started really innovating with the formulation process and the way that we were bottling, we realized that in order to expand and really reach more people, we needed to bring on investors that really had the future in mind. We raised a seed round, with Canaan Partners and Female Founders Fund as two investors.
Eldor: I love this line, which is part of your ethos: You are just as much of an ingredient as the ones inside the bottle.
What are the three most important ingredients of being a female founder? Because it's not the same as being a male founder...
Batchelor: No I agree! It's a unique experience, absolutely. And especially for female founders in the beverage world, which is a very male-dominated industry.
My number one ingredient or tool to be the best female leader that I can be in this industry, is knowledge. Actually knowing everything there is to know about my product and if I don't know something, knowing where to find it. The next ingredient is humility. Because when you're able to have strength in knowledge and strength in conviction, which is perhaps another ingredient, then you can come at something with "I don't know" or "I need help," but you know how to ask for it.
If you don't have conviction then you don't have enough intrigue or inspiration to share it with your team.
And I think that's what happens — when you have conviction and perseverance in abundance, then you can fill each other's cups.
Eldor: What is coming up this year, which you can share?
Batchelor: Well, the "third place" is dying. We have our home and we have our workplace, but that third place, that social space, is slowly dying. What I want to do with Kin is provide people with more reasons to go to that third place, and crave that feeling of connecting deeper. If something can help you breathe deeper, have more focus, feel empathy towards your fellow sister in a third place where people know your name, that's the missing puzzle piece to this isolation crisis we're seeing.
We're suffering from heartache and loneliness, and this can be prevented!
So while Kin can bring this spirit of connection to the home, we opened our third place, called "Moon Rise," as a tasting room. It's a social space in Williamsburg, Brooklyn, which reimagines how we connect after dark and serves as a social space for conscious connection between Kin Euphorics and dreamers, doers and creators.
Eldor: What’s the most important lesson you’ve learned in your career so far?
Batchelor: It's so important to know who you are and why you're doing what you're doing. When you know who you are, your purpose can really shine through.
And I think I doubted myself a lot in my past life in terms of the careers I was doing. I was chasing someone else's dream. So I think the most important lesson I learned was to chase my own dream.
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60fd265613609799ea47c3f23ad67835 | https://www.forbes.com/sites/karineldor/2019/08/31/how-model-emily-didonato-is-using-youtube-to-spread-body-positivity/ | How Model Emily DiDonato Is Using YouTube To Spread Body Positivity And Shatter Shame | How Model Emily DiDonato Is Using YouTube To Spread Body Positivity And Shatter Shame
Model Emily DiDonato shares her struggles with body image and going from shame to self-love, Photo ... [+] Credit: Jake Rosenberg Photo Credit: Jake Rosenberg
For all the criticism that social media tends to get when it comes to mental health issues and body image struggles, model Emily DiDonato decided to take matters into her own hands and get real about her journey from body shame to body love via her YouTube channel. The YouTube video in question went viral with over 200K views in two weeks. And with a following of over one million people on her Instagram account, DiDonato's message clearly struck a chord.
You have likely seen DiDonato as the face of Maybelline, in the Sports Illustrated Swimsuit Edition, or in one of her countless fashion campaigns, but what was never on display was the internal pressure she felt to lose weight and remain a size 00.
In the YouTube video, DiDonato admitted there were moments in her life when she was "very unhealthy" and "went to extreme measures to look a certain way." She moved to New York City to pursue modeling at age 18 — after meeting with agencies, she was consistently told she was "too curvy," "too big," "too athletic," or "too commercial."
She shared that she quickly went "from 140 pounds to 118 pounds, which is very, very small for my frame," she said. "I'm 150 pounds now and feel great about it, but then that was very small for me." After two of her friends and colleagues confronted her while on a photoshoot, she decided to move back home, take care of her mental health, and gain her weight back.
Although it was tough for her to see her frame at a new, healthier weight, she decided to go for a casting for the SI Swimsuit Edition — and landed a coveted spot in the pages of the magazine. This opportunity led to even more modeling jobs for DiDonato.
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In the video, DiDonato also said that she feels partly responsible for propagating the message of body perfection and unrealistic body goals, as someone who posed in ads that might have been Photoshoppped.
The truth is, none of us are immune from the impact that social media can have on one's mood or mental health, and even women like DiDonato can be affected. Something to think about when posting Stories or photos on Instagram is this: are you sharing or are you showing?
Showing occurs when you're tying to curate a perfect situation in a perfect backdrop, while sharing is what DiDonato did on her YouTube platform: she shared her struggle with grace and authenticity, something that can have a positive impact on others (and also seems to be the new movement in social media).
I spoke to DiDonato about why she decided to publicly share her journey, and how she hopes her message can help other young women suffering from shame and comparison syndrome as a result of social media.
Karin Eldor: I love how you’re sharing your body image struggles so openly on your social media. What was the moment when you knew it was time to publicly address your journey to body acceptance and self-love?
Emily DiDonato: I don't think there was one pivotal moment, it was just always a story that I held very close to my heart, and something that I struggled with.
I talked about it with enough people at work and female friends of mine, and I thought, this is a really big part of my story and my journey, so I was ready to share it.
As a result of starting a YouTube channel, I felt like I had a better connectivity with a female audience — 98% of my audience is female there — which is different from Instagram. I've received so many direct messages from so many different types of women as a result, I was shocked. I knew it would resonate in some sense, but not as much as it did. So to answer your question, yes — it was a story that was scary for me to tell and sharing it was difficult, but I'm so glad I did because it clearly resonated.
Eldor: What are some ways that more brands can really show their commitment to body diversity?
DiDonato: It's a matter of continuing the conversation that has now started and actually featuring women of all different shapes, sizes and colors. You'll definitely see a 00 and you might see a 12 or 14 on the runways — that's starting to be shown — but I always felt that I was in this strange in-between space, as I wear a size 6 to 8.
Designers and any brand could use shows and campaigns as an opportunity to showcase a collection in a full range of sizes, because that would only help them — period.
And the consumer cares, so that's a good thing. And we have a voice too, to be able to say, "hey you should feature more of this or more of that..."
Eldor: How do you handle social media personally, to ensure you stay in a positive frame of mind throughout your day?
DiDonato: As a model I already know that there's so much that goes into a photo, and sometimes a perfect photo on Instagram or a perfect clip on video — it's blood, sweat, tears, drama, crying, all those things that go on behind the scenes — so I try not to take every picture I see on social media at face value. It's also a matter of remembering that light and time and Photoshop and Facetune, and a lot of other things usually go behind a photo.
Also, whenever I start to compare myself to others — and in my industry, the comparison and the competition, it's right in front of your face — I tell myself that it's truly a waste of time and energy. I really remind myself: Yes that person looks great on social or their life looks perfect, but social media in general is a highlight reel. Now people are getting better at showing the pitfalls or the moments where things are not so rosy. It's time for all of us to remember that everything is not exactly as it seems.
Eldor: What are your thoughts on Instagram’s test of removing “likes”?
DiDonato: I am so for it! I actually spoke on a panel at Instagram a couple of weeks ago and they were talking about that and how brands are very concerned about it, but I think that would be so wonderful for everyone's mental health. I said this to my husband earlier, 'sometimes I just want to post a pretty sunset!' But if I do it doesn't get likes, and then it gives me anxiety, and then I wonder if I should delete it. So if I'm feeling this, I can only imagine how younger people feel when they're on the platform.
I think removing the likes really takes away a whole level of anxiety and pressure that goes into Instagram.
Eldor: What would you tell your 18-year-old self?
DiDonato: I would tell myself not be so hard on myself, because there's really no positive outcome to it. You don't have to worry about being better than x, y or z, just focus on being better than you were yesterday and doing your best. I also wish that I would have known not to take everything so personally — we tend to think things are all about us, but they're actually not.
Eldor: What are you excited about, in terms of upcoming projects?
DiDonato: Right now I'm more excited than ever to use my social media platform as a place to connect with women and spread positivity, and share as much as I can that can help other women. I've been modeling for almost 10 years now and that's been really wonderful and now I have this really large female base that I'm connecting with.
After I posted that video, I realized that people care about this, they want to hear from me, and I haven't used my platform in this way yet, so it was inspiring to me too. I feel I should share my struggle and any sort of positive or negative feedback that I've experienced, because it helps people.
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c5090c0fb3274de3a15027248a3968f6 | https://www.forbes.com/sites/karineldor/2020/03/13/how-julie-sarinana-of-sincerely-jules-parlayed-her-55m-instagram-followers-into-billabongs-most-successful-collab/ | How ‘Sincerely Jules’ Parlayed Her 5.5M Instagram Followers Into Billabong’s Most Successful Collab | How ‘Sincerely Jules’ Parlayed Her 5.5M Instagram Followers Into Billabong’s Most Successful Collab
Julie Sarinana collaborates with Billabong for Billabong x Sincerely Jules collection, Photo Credit: ... [+] Jimmy and Jesse Marble Photo Credit: Jimmy and Jesse Marble
For fashion lovers, Julie Sarinana, a.k.a Sincerely Jules, is considered one of the top “OG” influencers — and rightfully so. Sarinana launched her blog in 2009, years before Instagram became an easier (and more instantaneous) way to share one’s content, visuals and inspiration. Today, Sarinana boasts over five and a half million followers on Instagram, who are fans of her personal style and aesthetic.
Last year, ‘Sincerely Jules’ launched a collaboration with surf-inspired Australian lifestyle and apparel brand Billabong, which was the largest and most successful collaboration in Billabong women’s history. (A look at the collection, by the numbers: it was sold in over 185 retailers, including Nordstrom and Selfridges, and there was a 50% sell-through on Billabong.com in the first week.)
Now the retailer is looking to replicate this phenomenal success with a second collaboration with Sarinana that launched globally today, this time with an even more expanded range of items. Sarinana was in her element while designing the collection along with Billabong’s team: she is a graduate of the Fashion Institute of Design & Merchandising and also honed her fashion design skills with her own private label, for years.
For the fashion influencer, this Billabong collaboration celebrates self-expression.
“Self-expression represents your own voice, there is no right or wrong. And of course, I see style as a form of self-expression, it’s an art form. I want the concept of self-expression to inspire you to venture out of your comfort zone. Do it in a bold way and be daring.”
That strong sense of self-expression has always been important to Sarinana, who has maintained her own voice throughout her career as an influencer and designer, while consistently staying true to her roots. She first burst on the scene in 2009, when fashion blogging was a novel concept — today, she is considered one of the top influencers in the world in terms of reach. I asked Sarinana how she filters out the noise and remains focused, when the influencer space has become much more crowded and competitive.
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“I've always just listened to my heart and my gut — that has helped me grow and succeed.”
Sincerely Jules collaborates with Billabong, Photo Credit: Jimmy and Jesse Marble Photo Credit: Jimmy and Jesse Marble
Part of staying true to herself and remaining authentic is sharing an inspirational photo and creating content on her Instagram feed, rather than speaking to the camera on Stories, which doesn’t feel authentically her as a naturally shy person — even though she feels the pressure of her industry’s expectations. After all, most of today’s influencers produce tutorials on Instagram TV or speak into their phones on video.
Regardless, having launched in 2009 helped Sarinana authentically grow her following, by being real, engaging with her community of fans, cultivating connections, and staying true to her ethos of fashion and wanderlust: “I see it as a big community that we all get to support and be inspired by, so I'm very proud that I was at the forefront of it all because I've been able to help build a new generation of new creatives, entrepreneurs and young girls looking to take a similar path.”
Her mantra has always famously been “Dream, Believe, Achieve.”
“It's a beautiful reminder to us all that we can live our lives doing what we love. Dreaming big is free — anyone can do it. It takes courage, perseverance and hope, but being able to achieve your dreams has to come from you and how bad you want it,” Sarinana shares. “I always want people to remember that they can do whatever they want, whenever they want, as long as they put in the time and effort, and surround themselves with people who believe in their dreams too.”
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9e0ce4c8ef0c38a8a0044acb958d74db | https://www.forbes.com/sites/karineldor/2020/06/08/these-13-fashion-and-beauty-brands-navigated-covid-19-by-giving-back/ | These 13 Fashion And Beauty Brands Navigated COVID-19 By Giving Back | These 13 Fashion And Beauty Brands Navigated COVID-19 By Giving Back
Sharon Chuter, founder, CEO and creative director of UOMA Beauty, Photo Credit: Courtesy of UOMA ... [+] Beauty Photo Credit: Courtesy of UOMA Beauty
The unchartered territory the world faced as a result of COVID-19 has shed light on many industries, especially fashion and beauty. But amid the shadows cast by the global pandemic (and the untimely murder of George Floyd and ensuing protests), there have been flashes of hope, best displayed by the empathy, agility, transparency, and resiliency of the following brands.
With news of re-openings around the world, including COVID-19 epicenter New York City, here is some inspiration thanks to the words and actions of these 13 fashion and beauty brands.
Sharon Chuter, founder, CEO and creative director of UOMA Beauty, Photo Credit: Courtesy of UOMA ... [+] Beauty Photo Credit: Courtesy of UOMA Beauty
UOMA Beauty
Sharon Chuter, the founder, CEO and creative director of UOMA Beauty, the beauty brand on a mission to rewrite the rules of inclusivity and diversity “to create a world of beauty that truly is for all of us,” is currently using her voice to encourage brands to “pull up for change” (by asking brands to share the number of black employees currently employed at the corporate and executive level).
Although March might now feel like a lifetime ago, I asked Chuter how she pivoted when the COVID crisis began:
“Our business is predominantly brick and mortar. So that's a huge part of our revenue that has been cutoff. Even more so when it's a brand that's so foundation heavy — foundation is a product that people want to go to the stores and test out, try out their shades, and feel the product. That's how we get most of our conversion. Being strictly just e-comm now, it does take some of that away from you. It’s tough for a consumer to appreciate our packaging or have an emotive connection with a product until they hold it in their hands. It’s a hard distinction to make on a website. Being at a certain price point and not a super well-known brand, it’s a much more difficult task to achieve. But, it did provide an opportunity for us to pivot and especially — for me — an opportunity to stop. I have been running around for a long time, doing this and that, always busy. COVID presented an opportunity for me to stand still and think about things again. In some ways, it has been a blessing.”
One of the blessings is that it brought Chuter closer to her customers:
“The thing I love the most is that it has brought me closer to my customers. They’ve always been my priority, but I was always on a plane— now I am here. I get to go live on IG (Sunday Service!) with customers, I get to answer their DMs, I get to chat with them, be their customer service rep, ship their orders from my makeshift warehouse in my living room. It has brought to me a certain kind of intimacy with them that I never had before. I’ve been able to interact with them one-on-one, and I am so happy for that shift.”
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As for giving back, UOMA Beauty took part in the BeautyUnited campaign, whose mission is to support front-line heroes.
“The first thing we did was donate all of our supplies, such as sanitizer, etc., to support essential workers. As I say this, the world has changed yet again — in the face of the Black Lives Matter movement — it’s given us another opportunity to give back as a brand and pivot to focus, and be a part of that uprising as well.”
Key learning for Chuter:
“You have to be nimble. And ready to pivot. You cannot be so attached to any concept, idea or process. I think that’s why startups thrive in a climate like this. We are acting on a day-to-day basis. Fourteen days ago the world was different, and in fourteen it will look even more so. In bigger organizations, you don’t have the ability to do that. The biggest lesson I learned this year was the beauty of staying small. I scaled a lot late last year — in terms of team and how we work — and now I have downsized. I have found that lots of areas of business have improved with less people — that was an eye-opener for me. Less can be more sometimes.”
Jasmin Lorian, founder of Cult Gaia, Photo Credit: Courtesy of Cult Gaia Photo Credit: Courtesy of Cult Gaia
Cult Gaia:
The instantly recognizable brand known for its statement pieces and vintage-inspired aesthetic rose to the challenge to help those affected by COVID-19.
Founder Jasmin Larian explains: “The first thing I did following the news of COVID-19 was strategically think about how I could ensure our business would survive and come out stronger than before. I also knew first and foremost that I wanted to make an impact and help our community by giving back. I am optimistic but very aware that there is an immense amount of human suffering occurring right now. As a brand, it is our duty to give back.”
And give back they did.
Larian got to work and created a charitable campaign called #CultGaiaLetsDance: “Since the cornerstone of Cult Gaia's DNA has been forged with the idea of creating ‘Objets d' Art’, I wanted to create a charitable campaign that showcased our designs in an engaging way. I started dancing with my mom to make myself happy and thought we should extend this to our community. We launched #CultGaiaLetsDance with dozens of our Gaia girls as a fun initiative aimed to lift spirits and give back during this time. For every dance video posted using the hashtag #CultGaiaLetsDance, we donated $25 to No Kid Hungry. The response has been overwhelming and collectively we've donated over hundreds of thousands of meals, which have ignited us to keep giving back.”
Cult Gaia also joined forces with Frank Gehry’s Turnaround Arts to provide art kits to children in high-need communities and schools, to encourage creativity at home during this difficult time. “We asked artists to draw or paint a Cult Gaia inspired image to share on Instagram, and for every post using the hashtag #CultGaiaLetsCreate, we donated one art kit from Joann's to a child in need.” (This campaign led to 7,000 art kits donated.)
In addition, Cult Gaia is donating 10% of proceeds to NAACP Legal Defense Fund for the month of June.
Key learning for Larian:
“I’m learning a lot more about leadership through this. I am committed to making sure this brand and the world emerge from this better than before.”
Cofounder of Tribe Kelley, Brittney Kelley, Photo Credit: Courtesy of Tribe Kelley Photo Credit: Courtesy of Tribe Kelley
Tribe Kelley
Founded by Brittney Kelley and her husband Brian Kelley (of Florida Georgia Line), Tribe Kelley is known for its high quality, “designed, sourced and proudly produced in the USA” collection of sweatsuits, athleisure and casual threads. In addition to being available on its website, Tribe Kelley has two retail outposts that double as wellness spaces (the Tribe Kelley Surf Post in Florida and Tribe Kelley Trading Post in Nashville).
For the husband and wife duo, giving back was critical, as Brittney Kelley explains:
“Being from Nashville, I knew there was a huge space to step up and help in our community considering the city was hit by tornadoes in March and then COVID-19. This left many hardworking individuals and families in unforeseen circumstances. I work with a non-profit organization called Home Street Home, which directly impacts and gives back to our homeless community, and now to those who have been put out of their homes and work due to the recent events. We decided to give back a portion of our proceeds from our most recent Butter Sweats & Ribbed Collection to Home Street Home. We were able to give $50,000 after one of our most successful launches yet. This was so uplifting and encouraging to both our team and our Tribe.”
Brittney Kelley also has a background in psychology, so mental health awareness is an important cause for her.
"Through our Tribe Kelley non-profit partnership with the Mental Health Pivot Process, we will sponsor individuals who have and are still experiencing trauma to help them on the journey through healing and becoming a healthier adult. Our purpose is to spread awareness and give people a new way of embracing and appreciating their mental health. We truly believe that healing can take place when we take responsibility for treating ourselves and others with the respect we all deserve — and taking a stand on doing what is right to assure that happens."
So far, Tribe Kelley’s donations include the BLH Foundation (whose mission is to provide scholarships to black students seeking careers in the mental health field, provide wellness resources for young POC, and more), to Inclusive Therapists, who aims to make the process of finding culturally responsive, social justice-oriented therapists simpler and safer, and The Innocence Project (whose mission is to free innocent people from prison and prevent wrongful convictions).
Key learning for Brittney Kelley:
“One learning I have had from the COVID-19 situation is to slow down and look around at what really matters. At the end of the day, what can you live without and what can’t you live without. I know as long as I have air to breath, food to eat, and my family to love on, that’s all that really matters.”
Meena Harris, Founder of Phenomenal Woman, Photo Credit: Courtesy of Phenomenal Woman Photo Credit: Courtesy of Phenomenal Woman
Phenomenal Woman
Meena Harris is the founder and CEO of impact-driven clothing brand Phenomenal Woman and author of Kamala and Maya’s Big Idea (inspired by a true story from the childhood of her aunt, US Senator Kamala Harris, and mother, lawyer, and policy expert Maya Harris).
The “Phenomenal Woman” T-shirt, which features different bold statements, is making a bold statement in support of women everywhere while supporting the critical work that's being done for women's rights on the ground by fearless organizations every day.
With campaigns focused on causes like Black Lives Matter (all proceeds of the “Phenomenally Black” and “Black Lives Matter” tops benefit Black Futures Lab), Phenomenally Asian and Phenomenal Farmworker, Harris’ work has become even more relevant in recent weeks, in a time when racism — the other virus the world is grappling with — reared its head.
One of the first things Harris did when COVID-19 hit?
“We are already accustomed to acting quickly in response to urgent moments, but given the unprecedented nature of what was happening, we took a moment this time to really observe and reflect first. Meanwhile, I was doing whatever I could in my personal capacity. This included spontaneously doing a Phenomenally Asian T-shirt giveaway through my own Instagram stories, just because I thought it could make people feel good. I received such an overwhelming response that we decided to turn it into a full-blown campaign to raise awareness around anti-Asian racism in the wake of the pandemic. Since then, we've continued to listen to the experiences of various underrepresented communities, and how this has uniquely impacted them, and we have continued to stay nimble so we that can activate and make our best impact in the moment.”
Key learning for Harris:
“Connecting meaningfully and authentically with your audience can give you great purpose and make a huge impact on individual lives in a time of unprecedented need.”
Beatrice Dixon, founder and CEO of The Honey Pot Company, Photo Credit: Courtesy of The Honey Pot ... [+] Company Photo Credit: Courtesy of The Honey Pot Company
The Honey Pot Company
The Honey Pot Company, a plant-based feminine care and hygiene company, was launched in 2014 when Beatrice Dixon couldn’t find any over-the-counter products to help treat bacterial vaginosis. Since then, The Honey Pot Company has provided women with a healthy alternative to feminine care that is free of chemicals, parabens, carcinogens, and sulfates.
How did COVID-19 impact Dixon’s business strategy?
“We're working on contingency plans for our supply chain in the event there's a second wave that causes another national shutdown. We've completely retooled our customer service department to ensure we are handling all customer service issues in an organized and timely manner.”
The Honey Pot is also making an impact during this time with a strong give-back initiative:
“We recently took part in an awesome initiative with Acessa Health, where we donated hundreds of tampons and pads for both donations to women's shelters in Austin and Atlanta, and for care packages for women with fibroids across the country. We also partnered with more than 40 other beauty and wellness brands to help fight the spread of coronavirus through BeautyUnited, a coalition that aims to help raise awareness and funds in response to COVID-19.”
Key learning for Dixon:
“Being present has been something I have really taken to heart since COVID-19 surfaced. It's all about being aware of the precious gift we have called time, and that we need to spend it wisely doing what we love, being true to who we are, and making the world a better place.”
David Helwani, founder of Twenty Montreal and The Range, Photo Credit: Courtesy of Twenty Montreal Photo Credit: Courtesy of Twenty Montreal
Twenty Montreal
Performance-inspired knitwear and sportswear brand Twenty also rose to the occasion, by going back to its roots.
Founder David Helwani explains: “As fabric innovators, with the sole 100% vertical knit mill in North America, we were able to shift our factory’s focus towards developing proprietary fabrications that would assist the frontline workers in need of PPE — through our family-owned knitting mill, Tricots Liesse, which produces the clothing for both Twenty Montreal and The Range NYC. We were able to develop Level 1 medical grade fabrications in record time, while shifting our focus to incorporating, on a wider scale, water repelling and antimicrobial agents to provide as much value and protection to the wearer. Our employees banded together and we have been successful in assisting the mitigation of medical gown shortages, along with daily face masks.”
In the wake of Floyd’s murder, Helwani adds: "We have made initial donations to the NAACP Legal Defense Fund and the ACLU. We are currently researching other initiatives and underfunded programs that are in desperate need of extra assistance.”
In terms of its brand offering, Twenty and the Range have long been at the forefront of the casual revolution of the modern consumer. Helwani explains: “‘Casual Fridays’ have completely disappeared from the lexicon. The modern person wants to be comfortable and stylish all at once. Therefore, the shift to wearing knits and working from home have in effect validated where we always thought our product would thrive. Be it in the traditional work setting or in your home office, modern-day luxury is synonymous with comfort. You don't have to be in a power suit to feel important.”
What is helping Helwani cope as a founder:
“Hope. Knowing that everyone, in every sector, has not given up hope.”
Elle AyoubZadeh, Founder of Zvelle, Photo Credit: Courtesy of Zvelle Photo Credit: Courtesy of Zvelle
Zvelle:
The footwear and accessory brand Zvelle, known for its luxury craftsmanship and exquisite detailing, has long been talking about its ethical manufacturing process and sustainability efforts. As a result, its messaging didn’t have to pivot too drastically:
“From a marketing and PR standpoint we have always been very focused on our singular mission of modernizing the way women and their stories are portrayed in fashion,” explains founder, CEO and creative director of Zvelle, Elle AyoubZadeh. “We are also very nimble and resourceful so while we have had to adjust, we did not need to pivot drastically.”
AyoubZadeh took action to give back and make a positive impact:
“We launched a Healthcare Heroes gifting campaign in March and have since sent out over 300 shoes to healthcare workers in Canada and the United States. Our campaign has now turned into a movement and we are now in the second phase of it, working on expanding this. As a young, independent brand that is not venture-funded, we are very proud of the number of shoes we have sent thus far. We have also gifted our eco-shopper bag that is recyclable and washable to healthcare workers. Demand for this has exploded and we are making more to send to them.”
Key learning for AyoubZadeh:
“Being an immigrant and the daughter of immigrants has taught me how to deal with challenges on top of challenges. We survived that and we will survive this. This is the conversation I have had with our team that is ethnically and culturally diverse, and with our factories and suppliers who are operating multigenerational small businesses. And remember, actions speak louder than words. Louder than PR or marketing endorsements by fancy people.”
Sarah Ahmed, Founder of Warp + Weft and Creative Director of DL1961, Photo Credit: Courtesy of ... [+] Warp + Weft Photo Credit: Courtesy of Warp + Weft
Warp + Weft & DL 1961
The founder and CEO of fashion brand Warp+Weft, Sarah Ahmed, is on a mission to create the best sustainable and size-inclusive denim in the world with Warp+Weft and DL1961.
“We, like any other company, saw ‘business as usual’ come to a screeching halt when COVID-19 hit,” Ahmed explains. “It felt inappropriate, to say the least, to show off shiny new ad campaigns and push people to buy things. Because of that, we were allowed the opportunity to totally rethink our content strategy and use it as a platform for connection, not for marketing. We wanted to highlight all the commonalities we saw popping up – the things bringing people together – during this scary and uncertain time.” The result? Warp + Weft’s IG Live series.
“We set out to find a new way to connect with people in our community and let them know they’re not alone in the way they’re feeling. We decided that the best way to do this was simply to talk about it. With the help of some of our friends in the fashion industry and beyond, we created a video series called ‘Let’s Talk’ that covered topics like how COVID-19 was affecting the fashion industry, life at home, and what it means for the future of our world — all through the lens of sustainability. Because we’re not just a company with a mission, we’re a group of people who care about the planet and the people on it.”
Key learning for Ahmed:
“I realized that although we make pants, the pillars of our company — sustainability, inclusivity, empathy, and accessibility, are more relevant than ever. We are looking at this pandemic as an opportunity to question everything and take an introspective look of how we can be part of a better future for fashion and consumption. We obviously don't have an answer yet, and we shouldn't. Building the denim brand for the next generation requires more than a hasty action plan. But one thing is for sure — sustainability, transparency and inclusion are going to be at the heart of everything we do.”
Keenan Beasley, founder of Sunday 2 Sunday, Photo Credit: Courtesy of Sunday 2 Sunday Photo Credit: Courtesy of Sunday 2 Sunday
Sunday 2 Sunday
For new direct-to-consumer haircare brand Sunday 2 Sunday, which is specifically designed for active women with textured hair, the need to pivot wasn’t present when COVID-19 became a new reality.
“We are a digital-first business focused on self-care,” founder Keenan Beasley explains. “The importance of this is even more prevalent now. What we are continuing to do is understand more ways we can better serve our customers.”
As for giving back, Beasley has always been driven to make an impact:
“Our brand is birthed out of the desire to make an impact. The textured hair consumer is often overlooked by mainstream media due to the difference in upkeep. Our products are designed to help extend or ease the time between washes. This inevitably creates cost savings for our consumers who feel confident caring for their hair at home and can extend the longevity of some of those more costly styles. In addition to this, we work closely with Venture Noire – a non-profit program that is also founded by me to provide resources to diverse businesses around the country. We also held a Big Pitch competition on Thursday, June 4th, where we are providing $30k to small business owners.”
Key learning for Beasley:
“That I need to continue learning. The lessons are vast and continuous as a founder. No two days are the same, so you learn to process the good days just like the bad — with grace and humility.”
Cofounders of P.E. Nation, Claire Tregoning and Pip Edwards, Photo Credit: Courtesy of P.E. Nation Photo Credit: Courtesy of P.E. Nation
P.E. Nation:
The street-meets-sports athletic brand is based in Australia, and available worldwide at both online and brick and mortar stockists. (P.E. Nation had just come off of a successful global collaboration with H&M, the week before quarantine came in effect worldwide.)
In terms of a product offering, P.E. Nation has definitely found a purpose in our new way of life,” cofounder Claire Tregoning explains. “Now more than ever, people need to feel comfortable, supported, and purposeful in their at-home clothes, so our activewear already offered that function, with a fashion edge. Our main adjustment to the business has been in fostering and building meaningful communication that can relate to what our audience is going through.”
Cofounder Pip Edwards shares what the business strategy looks like, as a result:
“As a business, the only way to cope is to be on top of your inventory, be on top of your sales, be on top of the changing landscape that seems to move at a pace swifter than we ever have imagined. Daily planning for the next six months is paramount, while also, rising above it all and thinking outside the box, thinking from the heart, and accepting the changed market, and rebuilding from there. An online business set-up has never been more in demand.”
As sustainability is at the core of everything P.E. Nation does, the brand delivered more than a thousand items to Thread Together on World Environment Day last week, which accommodates those who are trying to survive through this time of crisis (relief for those affected by the recent Australian summer fires, as well as those impacted by COVID-19). “This is an ongoing partnership where we want to encourage more of the Australian fashion industry to donate product and assist with closing the loop.”
Key learning for Edwards:
“Best to be nimble and if your gut feel is to react in a certain way, there definitely is a reason. This unprecedented health crisis throws all rules out the window. It’s a new time, which calls for new thoughts and new ways to combat the current climate. The pressure is immense, the responsibility on our shoulders is huge, but we must find the drive and excitement to beat this new status quo. Change is growth.”
Founder & Chief Creative Officer, Anine Bing, Photo Credit: Courtesy of Anine Bing Photo Credit: Courtesy of Anine Bing
Anine Bing:
Like most retailers, the global women’s fashion brand known for its effortless aesthetic, Anine Bing, was forced to tweak its content during the COVID-19 crisis.
While a portion of its 15 global stores are now opening gradually (some locations are strictly open for curbside pickup), founder and CEO Anine Bing made sure to keep in-store employees a top priority throughout the pandemic.
“It was really important for us to make sure our in-store team was all safe, healthy and taken care of during this crisis. We continued to pay our retail staff even when our stores were closed.”
The brand is also including a complementary non-medical grade mask with any online purchase, while supplies last, and recently launched its Women's Empowerment campaign benefiting Every Mother Counts (in which a portion of proceeds from every limited-edition “Ramona” sweatshirt featuring words of empowerment sold will benefit Every Mother Counts, a nonprofit organization dedicated to making pregnancy and childbirth safe for every mother, everywhere).
Key learning for Bing:
“Seeing the outpouring of support during this time has shown me how willing everyone is to get creative and lift each other up.”
Adam Taubenfligel, Founder and Creative Director of Triarchy, Photo Credit: Courtesy of Triarchy Photo Credit: Courtesy of Triarchy
Triarchy:
For Adam Taubenfligel, creative director and cofounder of sustainable denim brand Triarchy, one of the first ways the brand pivoted as a result of COVID-19 was in its messaging:
“We stopped everything for a few days to assess the situation at hand and think about how to respond. The last thing we wanted to do was pretend it was business as usual, because it is not business as usual. Being tone deaf in email and on social media is unacceptable, and we needed to be far away from that.”
He also galvanized his team to ensure the brand was giving back:
“We all knew that we needed to do something to help and decided to start a brand initiative where we will donate 100% of the proceeds of our women's denim sale to our charity partner, Isla Urbana. Isla Urbana builds and installs rainwater catchment systems for people without access to water in and around Mexico City. It became apparent to us that the only thing worse than dealing with stay-at-home orders would be doing so without access to water, so now more than ever Isla Urbana’s efforts are needed, and we continue to help in any way we can.”
As a brand that constantly works with people of all colors, Triarchy has set up a recurring donation to Black Lives Matter in an effort to show its support in a tangible way.
Key learning for Taubenfligel:
“It’s becoming very apparent that a huge shift is happening and the world is resetting. Everything is up for renewal now. This pandemic is holding up that mirror to humanity — how we respond in the coming weeks and months will set the tone for the rest of our lives.”
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622e2567999e37dd3fc77c58c4935f0a | https://www.forbes.com/sites/karineldor/2020/10/29/ready-to-crowdfund-your-business-idea-alex-daly-the-crowdsourceress-has-4-tips/?sh=1abf59e529d4 | Alex Daly, ‘The Crowdsourceress,’ Has 4 Tips On Crowdfunding Your Business Idea | Alex Daly, ‘The Crowdsourceress,’ Has 4 Tips On Crowdfunding Your Business Idea
Alex Daly, founder of Daly and author of "The Crowdsourceress", Photo Credit: Julia Hembree Photo Credit: Julia Hembree
It’s safe to say that crowdfunding is currently enjoying a renaissance. Between the pandemic’s impact on industries like retail, travel and hospitality, as well as the downturn in the VC funding landscape, creators are turning to crowdfunding to bring their projects to life.
Enter: Alex Daly.
Alex Daly is known as the industry’s “Crowdsourceress” and the founder of Daly, a modern marketing and communications consultancy.
Daly started her career in journalism, but her trajectory has been anything but predictable. After working at New York and WSJ magazines, she transitioned into documentary filmmaking, which led to her launching her skills in the crowdfunding space in 2012.
This is where Daly found her first calling, as she launched groundbreaking campaigns for Oscar-winning filmmakers, MIT Media Lab inventors, Pentagram partners, Neil Young, Joan Didion (!!!), and the R&B group TLC with her first company, Vann Alexandra.
When Daly’s book The Crowdsourceress was published in 2017, there was still no playbook on crowdfunding. Today, The Crowdsourceress has earned the reputation as the definitive guide for anyone looking to raise money and awareness for a creative endeavor, product, or cause. Her mission when writing the book? To empower people that wanted to launch their own crowdfunding initiatives.
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Back in 2012, Daly was managing crowdfunding campaigns as her side hustle on top of her day job at a documentary film production firm (in other words, on nights and weekends — this is why she warns, “You really have to love it and be obsessed”) before launching her crowdfunding agency in 2014. Years later, these same clients began asking for support for their ongoing PR efforts, and she founded Daly. To date, her team has raised more than $25 million.
“I decided to manage campaigns full-time after the Neil Young campaign in 2014, which raised $6 million. Time magazine said it was the most artfully managed campaign ever and I realized, you know what? I am really good at this. I need to just take the leap and do this.”
Daly’s work earned her a spot on the Forbes 30 Under 30 class of 2016 (in the Marketing & Advertising category), and Daly has since become known as a frequent speaker at festivals and events for designers, innovators, women entrepreneurs, and big thinkers.
When it comes to crowdfunding today, Daly shares this important advice:
“In these times of uncertainty, it’s important to be as clear as possible about your campaign goals — that includes the messaging across your project information, delivery schedule, and where the funding is going.”
Also keep in mind that while crowdfunding is seeing a reemergence, Daly explains that the landscape looks different: “Our friends at Kickstarter recently told us that while there were 25% fewer projects on the platform amidst the many disruptions from the COVID-19 crisis, they had seen more pledges on Kickstarter than ever before. In fact, they witnessed their third most funded project yet, which raised a whopping $12.9 million!”
On the impact front, when the Black Lives Matter protests first started this summer, Daly and her team began offering pro-bono consulting services to pro-BLM groups and organizations in need of help with their online crowdfunding and fundraising efforts. “We had an influx of inquiries ranging from Black artists setting up micro-funds, to fashion designers creating gowns for underserved hospitals across NYC,” Daly shares.
“We realized that the work needed to be ongoing in order to make a larger impact, so this summer, we began supporting two of these initiatives per month, and will continue to do so for the foreseeable future.”
I spoke to Daly about the secret sauce when it comes to creating a successful crowdfunding campaign, and why she believes the old way of doing PR “is dead.”
Karin Eldor: What is the biggest misconception around crowdfunding?
Alex Daly: It's not free money. People think they can just put their campaign up and that the world is going to go rush over and give money to it. That is such a wild misconception! Launching a crowdfunding campaign’s like launching a business. You cannot just launch a business and expect that the public is going to go bonkers for it. You have to do the groundwork, the branding, the PR, the digital marketing, and the audience-building all before it goes live for it to do exceptionally well.
Eldor: If someone is looking to kick-start their business, where’s the best place to start?
Daly: Before you even get into any of this work, you really need to know what your core mission is. Ask yourself the honest question: Why are you doing this? And what are the values that serve this mission? Once you have that clarity and certainty for yourself, your plans across production and delivery, as well as your marketing and campaign messaging, will be clear not just to you, but to your community, too.
Here are 4 more crowdfunding tips, according to Daly:
1- First, build your audience. Before a crowdfunding campaign begins, you need a pre-launch page with a call to action. This incentivizes visitors to the site to sign up, so they'll be the first to know when the campaign goes live and they can access early bird pricing, for example. Or if a visitor signs up, they can later get exclusive updates to your newsletter before the campaign launches. People love the intimacy and exclusivity of having that insider access.
2- Find your people and talk to them. Identify people who are already talking about the topics related to your project — blogs, reporters, influencers, partners — and get them in your corner.
And be sure to find and connect to your built-in audience. This is the most motivated, loyal enthusiastic segment of your crowd, and it can look like a variety of things — engaged subscribers to your mailing list, loyal followers on your social media, really engaged followers of your blog, or loyal listeners of your podcast.
Basically, a built-in audience is that really engaged community within your larger audience that is highly interested in you and will therefore be highly interested in your product, and getting access to that sub-group is really important for crowdfunding.
It’s also about letting that devout audience know that this project is coming, offering them an exclusive, and getting them to post on social media when your project goes live, because you want all this buzz and momentum to happen the morning your campaign goes live.
So, beyond reaching out to press and influencers to tell your story and spread it widely, identify your built-in audience and engage them. Because as I always say, ‘if you build it, they will come.’”
These skills or tips can be applied to any sort of fundraiser or any sort of launch — it’s about incentivizing people and getting them excited ahead of time so that when the launch happens, it’s as explosive as possible.
3- Prioritize great design. I always say to prioritize great design — and by that I mean your branding, the design of your video, the design of your art direction, your photography, etc. Essentially, everything that’s visual on your page and in your project needs to be done by a professional. Having a super strong visual identity goes such a long way! It needs to be eye-catching, command attention, and is an ideal way to communicate with people these days. I find excellent design is just as important as collecting those email addresses, building your built-in audience and engaging it, and doing the research for pitching.
4- Be concise and transparent on the campaign page. Your page should be easy to scan, and each section should serve a clear purpose. And the narrative on your page should be consistent with the messaging you use everywhere else across press, social media, your website, and more.
Alex Daly, founder of Daly communications agency and "The Crowdsourceress", Photo Credit: Julia ... [+] Hembree Photo Credit: Julia Hembree
Eldor: How has PR changed?
Daly: PR is not PR anymore. It's ‘communications’ — it’s how you communicate for your client across many mediums. It’s how you communicate to the press, to influencers, to the world at large. And I think that Daly’s core strength is that we immerse ourselves in getting to know our clients and their vision to best communicate their story.
Essentially, we say that we are here to tell their untold story. What’s behind-the-scenes? What drives the person behind the brand and who are they?
If you get to know the founder and their intentionality, and share this in your storytelling, people will fall in love with the product by falling in love with the person. By telling that untold story and the meaning behind why the founder believes in this specific product, people will be able to trust the product that they’re buying as well.
Finding a company’s untold story and then doing highly targeted outreach makes so much more of an impact. Having that powerful story placed in the right publication that will get the right kind of views versus including getting it into as many random places as possible is key. It shouldn’t be about quantity anymore, but quality. We are so against that quantity over quality model — it’s so representative of the old world of PR, and I think old PR is dead. You can quote me on that.
Eldor: I love that! What are you working on now at Daly, which represents this new age of PR?
Daly: On the communications side, we are currently really excited to be working with Girls’ Night In, Freitag, Dirty Labs, Pentagram, The Juggernaut, Otis, Quinn, and the relaunch of Playgirl magazine — which went live this past week!
We also launched our own quarterly newsletter, The Daly News, which featured in-depth untold stories from our favorite muses and creators. The first issue was themed “Bloom,” a hopeful respite of color and nature after weeks in isolation. The second issue, “Trip,” invited writers to think outside of the confines of our social isolation, and to let their minds wander. Our third issue will be coming out in December!
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0199041a68eda1faf5b865f635116017 | https://www.forbes.com/sites/karineldor/2020/12/07/the-real-queens-gambit-how-elsa-majimbo-is-winning-over-a-global-audience-one-move-at-a-time/ | The Real Queen’s Gambit: How Elsa Majimbo Is Winning Over A Global Audience, One Move At A Time | The Real Queen’s Gambit: How Elsa Majimbo Is Winning Over A Global Audience, One Move At A Time
Elsa Majimbo, Photography by: Mohamed Abdulrahman, Digital Modeling: Pepijn Temming, Chess set: Ugo ... [+] Mozi & Chuck Junior Achikè, Creative Direction/ Concept: Mohamed Kheir Photo Credit: Mohamed Abdulrahman
One of the brightest stars to emerge from 2020 is Kenya-based social media sensation, Elsa Majimbo. If you haven’t seen her viral Instagram videos, which often feature tight closeups of Majimbo rocking her Matrix-style tiny sunglasses and always showcase her infectious laugh, then you’ve likely caught her being interviewed by Anderson Cooper, or heard her voice on TikTok or Instagram Reels. (Majimbo’s now-signature quotes have become a popular soundtrack for many content creators’ social media posts.)
In a year marred by anxiety and uncertainty, Majimbo’s hilarious videos have provided joy for millions around the world — and continue to do so. With a reach of 1.3 million Instagram followers (and an engaged online community that only continues to thrive), and partnership deals with the likes of Fenty and MAC, the 19-year-old celebrity is proving that when it comes to fame, there are no boundaries or borders.
Majimbo’s international popularity is also proof that there’s reward in continuously catching fans by surprise. Like stealth chess player Beth Harmon, the main character in Netflix’s The Queen’s Gambit, the beauty is that no one sees her coming.
Most recently, Majimbo dropped an ASMR-style song called "Snack Queen," produced by Cautious Clay, to strategically coincide with U.S. Thanksgiving. It’s also an ode to Majimbo’s signature snacking habit on social media — and after all, has there ever been an ASMR trap song about snacks? Well now, there is.
So who is the Internet’s favorite comedian whose Instagram biography includes the titles “15x chess champion and professional bragger”? (Spoiler alert: only one of these claims is true.)
Born and based in Nairobi, Kenya, Majimbo was studying journalism when the pandemic hit in March (she had approximately 7K followers back then).
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While at home during lockdown, the teenager with natural comedic talent and timing began filming short Instagram video clips from her bedroom. As fate would have it, boredom can blossom into beautiful beginnings.
The clips went viral, especially on TikTok and Instagram’s newer feature, Reels, where people posted themselves using the audio of Majimbo’s signature voice and laugh, along with her hilarious taglines. Majimbo’s profile took off like wildfire, along with her love for binging on potato chips and streaming content.
For Majimbo, 2020 has become the year of Netflix and thrill.
Majimbo’s satirical style of comedy (punctuated by her lo-fi video technique) has struck a chord with a global audience, clearly craving humor and a dose of optimism in otherwise trying times. By leaning into her voice and relatable content, Majimbo has become a breakout star with a positive impact.
“I initially made my videos to bring joy to myself. I would make them and I'd think, I am so funny! I would watch the videos and just laugh!,” Majimbo shares. “I wouldn't care if other people found them funny or not. Turns out, the videos have also brought other people joy, and I'm so happy they did.”
Majimbo’s lockdown-themed Instagram video with the now-famous “I want you to come over, but it’s a pandemic” is the most popular. After being nominated for the E! People's Choice Awards in the African Social Star category, Majimbo satirically taped herself looking for her humility in a big purse (a nod to her “professional bragger” title) — she ended up winning the award.
Majimbo is also passionate about chess, a skill which has earned her the title of 15-time chess champion. Although this is clearly stated in her Instagram biography, no one thinks she’s being serious.
But once you look deeper and notice Majimbo’s swift and strategic process, it’s clear that she conducts her business as exquisitely as a chess player. Just like a chess master, everything Majimbo does is intentional, calculating and thought out. She is always several steps ahead when it comes to plotting her next move.
A strong theme in The Queen's Gambit is to "never count anyone out" — and this holds true for Majimbo, who is proving that success can be achieved despite the sexism, colorism and limited resources she faces in her native Kenya.
When Majimbo’s star began to rise earlier this summer, brands were clamoring to partner with her. The thing is, for Majimbo, it’s about the long game and operating with her instincts — just like in chess.
“I definitely tend to always go with my gut and trust my intuition,” Majimbo explains. If my gut says one thing and I'm like, Oh no, let me just try it, it always ends up going south. My gut is like my guardian angel, always telling me what to do. Chess is an intuitive game because you don't know what move your opponent will make next, so you have to make yours based off your gut. I always trust my intuition.”
This is why Majimbo has what can be perceived as “the audacity” (a word she uses ironically, in her videos) to refuse certain brand partnerships, by considering and focusing on the long game. She is unapologetically betting on herself, and being strategic about owning her IP and brand equity. (A critical business lesson for any creative today.)
“When you're playing chess, it's all about the long game. And if your opponent is equally as clever as you, you have to be really clever in everything you do. Even if the brand or company approaching you makes it seem like it's something you need or something you want — that's when the end game comes in,” Majimbo asserts.
With partnerships like Fenty and MAC already in her portfolio, Majimbo has been discerning when it comes to the merch deals, partnerships and ambassadorship opportunities presented to her.
It’s further proof that she is doubling down on her worth and keeping her sights on long-term brand equity rather than quick wins.
“It's big money, but I know that bigger opportunities are on the way and I'd rather wait than jump on what's coming in right now. So I'm thinking about the long term. It definitely requires patience and hard work, and being consistent and believing in yourself.”
Another tactic in Majimbo’s arsenal is consistency, a critical tool for successful chess players. In her case, there’s a lot of A/B testing when she posts her videos to Instagram, and measuring different segments of her content based on engagement. In other words: nothing is random.
“I feel like being consistent just helps my mind run and helps all the ideas flow. It keeps me happy and keeps me busy. I feel like when you're consistent and you finally get the achieved goal, you learn that nothing can be built overnight and you learn to put one brick at a time to build your empire.”
While Instagram’s algorithm can make it challenging for content creators, Majimbo explains that the “Explore” page helped catapult her videos and content by showcasing it often: as she says, “the Explore page just ‘got me’.”
“Now I'm focusing on all my platforms. Making sure they all thrive. I’m continuously perfecting my art and I'm perfecting it until now, and I just tried to build a team around me that I trust — I removed all the negative people, all the people who just came with very wicked vibes.”
She recently put her journalistic skills to use as the host of her newly-launched IGTV series, Bedtime With Elsa (her first guests include musician Jorja Smith and comedian and talk-show host Lilly Singh). She is also launching a podcast in the New Year.
While Majimbo might joke about her work ethic in her Instagram videos (with her viral quote “Everyday slaving, everyday labor”), she is getting the last laugh.
“The fact that people told me I couldn't do it — I think that's what drives me so much. Maybe it’s because I'm dark-skinned or I'm African, they say that I can't achieve certain things, and I'm like, okay, we're gonna see about that — and I just go for everything headstrong.”
The mantra she always go by? “Chance favors the prepared mind, and opportunity favors the bold. Because I have this opportunity and so many people would say it's luck, but I believe there is a very thin line between luck and opportunity. I feel like there’s also quite a number of people who say, Oh you know, I'm famous now, I'm untouchable. You always need to know where your head is at and I feel like you also need to carry yourself with some type of humility. Being in such a space should humble you — strangers go out of their way to support you, so you should be so incredibly grateful.”
Another parallel to The Queen’s Gambit: surrounding herself with the right people. Majimbo’s manager, Mo Kheir, helps mastermind the moves, behind the scenes. Kheir, who is an architect-turned-brand developer, is also the host of the podcast Turning Point and author of the book, Alien Of Extraordinary Ability. (Spoiler alert: while Beth Harmon in the Netflix series was a natural wonder, a big part of her success can be attributed to her support system and those in her tight circle.)
Majimbo jokes about being a “professional bragger” and binging on junk food, but in reality she’s humble and swears by eating healthy foods — for her, hydration is key!
“I like junk, but I don’t eat it as much as I imply! I also tell people not to work. I'm like, guys, don't work, work isn't meant for you, just rest! And I work a lot. I work so much for what I want and what I’ve achieved and for the life I'm aiming for. So I always feel like I'm cheating people — but we laugh. I laugh, they laugh. So everyone wins.”
Checkmate.
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ac7d018b6c41467b19631765e857e9d9 | https://www.forbes.com/sites/karlaalindahao/2015/04/01/best-caribbean-vacations-spring-and-summer-travel-packages-2015/ | The Best Caribbean Vacations: 15 Summer Travel Packages to Book Now | The Best Caribbean Vacations: 15 Summer Travel Packages to Book Now
Gallery: Best Caribbean Vacations: Spring-Summer Travel Packages 2015 11 images View gallery
After being subjected to the winter weather indignities of dressing like the Michelin Man and shoveling your family's weight in snow, can one really be blamed for dreaming of balmy days spent by a pool with an umbrella in your drink? Frankly, I lust for a Caribbean vacation even when there are no Rs in the months. And while it still doesn’t quite feel like spring yet, there’s no better time than now to think about where to go after Snowpocalypse 2015. So here are 15 exquisite Caribbean travel packages to help you thaw out in style.
W VIEQUES
Vieques, Puerto Rico
The first time I set foot on Vieques, it was love at first sight. Think roadside stalls brimming with fresh fruit, deserted beaches, and delicious Puerto Rican cuisine in small charming restaurants. But there’s only one way to do “luxury” in an island that’s pretty much unspoiled: the W Retreat and Spa Vieques. And this year, the property launched its new “Energize by Tara Stiles” program (rates start at $609 per person), which is perfect for anyone who’s looking to physically reboot after the harsh winter. It includes five outdoor morning activities, afternoon excursions, Strala yoga sessions, spa treatments, and more. Too much activity for you? Fear not. There are more packages on offer. The “Five Feels Fabulous” and “Sunsational Savings” are particularly noteworthy because of the food credits, free nights, and available upgrades.
Does the idea of staring out into the ocean while sipping some quality rum appeal to you? Then the W... [+] Vieques won't disappoint.
ROUND HILL
Montego Bay, Jamaica
If you want radiant sun, good food, and clear waters you can never go wrong with a trip to Jamaica. But there are only three or four special resorts that really captivate—and Round Hill is one of them. The property’s “Summer Escape” package (valid for travel from May 3 to October 31) is offering $100 in credit and a fourth night free, which is quite a steal for such fine lodgings and service. And if you’re looking to book more sizeable accommodations—such as a two- or six-bedroom villa—the promotion applies to those too. Just email (or call) the reservation desk to help lock in the deal.
Round Hill in Montego Bay is one of Jamaica's most luxurious properties.
SANDY LANE
Barbados
Barbados is one of my favorite Caribbean destinations. Why? It’s authentic. The food—from Oistins Friday night fish fry to Cin Cin to Cuz’s and beyond—is delicious. The rums (Mount Gay and St. Nicholas Abbey) are tasty and potent. The people are delightful and good-natured. Overall, it’s just the kind of island where you can truly forget about your miseries. And while you can stay in more modest resorts and still be happy, Sandy Lane can’t be beat if it’s extravagance and respite you’re looking for. Its “Spa Escape” package offers one 60-minute body massage, a Bajan sugarcane scrub, and lunch for two at the Spa Café. But for those who don’t want two treatments, you can opt to indulge in a round of golf instead. Plus, the property also has two other promotions: the “Family Escape” and the “Romantic Escapade.” All three are valid through November—but whatever package you decide to go for, don’t leave without bringing home bottles of Bajan hot pepper sauce.
PETER ISLAND
British Virgin Islands
Peter Island is one of those little-known spots in the BVI. And to say that it’s remarkable would be a massive understatement. Its world-class spa, excellent dining options, five beaches, and marina make the resort a favorite among the jetset and yachting class. This year, there’s an abundance of promotions catering to every type of personality. But its “Sea for Yourself” and “Learn to Sail” packages are standouts. Both include all meals, picnics, and resort amenities.
Peter Island is one of the Caribbean's lesser-known resorts. But it's also one of its best.
BELLE MONT FARM
St. Kitts
Belle Mont Farm isn’t your typical Caribbean getaway: It’s not for “beach people.” It’s for people who love a good mountain breeze and lots of greenery. In lieu of oceanfront villas, the property is situated in 400 acres of organic farmland by Mount Liamuiga. And in terms of accommodations, you have one of two spectacular options: private one-bedroom guesthouses or larger farmhouses—all designed by award-winning architect Bill Bensley. (Villas are available on request.) And this summer, the sustainable hotel’s rates will be dropping significantly via its “Signature Experience” offer (valid from April 20 to July 31). For $1,700 a night, guests get roundtrip airport transfers, daily meals in several dining options, a $200 spa credit per day, and unlimited golf sessions with caddy service. But note that the package can’t be booked online. You’ll have to call or email the reservations desk.
Belle Mont Farm in St. Kitts is a world-class destination that sits on an organic and sustainable... [+] farm. And it's especially great for those who aren't looking for the typical Caribbean vacation.
THE GANSEVOORT PLAYA IMBERT
Dominican Republic
The Gansevoort brand has always been associated with the cool kids. So it’s no wonder that group’s newly-opened 48-suite resort in the Dominican Republic is already gaining some traction despite still being in its soft-opening phase. The best way to get in on the fun? Its “Get Indulged” package, which is everything a true hedonist would desire. Consider this list of perks: a welcome amenity that includes a bottle of wine and a cheese platter, full meal plans, and unlimited cocktails. As if that weren’t enough, you get a VIP meet-and-greet upon deplaning—expediting you through customs, immigration, and baggage claim. That (to me) already makes the entire trip worth it. Rates start at $1,010 per night and the promotion is valid from May 1 to October 31.
RENDEZVOUS
St. Lucia
Rendezvous is a couples-only resort. So if things were a little lackluster over winter—or you’re just desperate to spend a few days away from your adorable children—this is your spot. More often than not, people come here for weddings and honeymoons. But you (obviously) don’t have to be on your actual honeymoon to enjoy the perks of their customizable “Ever After Honeymoon Collection” packages, which are pretty spectacular. Do you want a room strewn with petals? A private helicopter tour? Picnics and couples’ massages? Whatever your heart desires…Rendezvous will make it happen.
Rendezvous is a couples-only resort. And as one might expect, it's the kind of destination that can... [+] cater to all your romance-related needs.
LE GUANAHANI
St. Barths
There are two promotions of interest going on at Le Guanahani. First is the “St. Barths Spree,” which is a three-night package (valid from April 7 to December 18) that includes welcome drinks, daily lunch or dinner at any of the resort’s restaurants, daily buffet breakfast, roundtrip airport transfers, and a rental car. Second is its “Blissful Spa” package—something for us who just need to get rid of our cold weather aches. The spa offer includes three exquisite treatments, an hour-long wellness session, daily buffet breakfast, and more. Whichever one you decide to indulge in, there’s no doubt that it’ll get rid of your winter blues in no time.
REGENT PALMS
Turks and Caicos
Turks and Caicos is undoubtedly one of the British Virgin Islands’ more beautiful territories. And you can’t really go wrong wherever you stay—as long as it’s beachside. But if you’re traveling with the kids in tow, Regent Palms’ “A Taste of the Good Life” package is a great getaway, with offerings for each family member. It includes airport transfers, all meals, unlimited by-the-glass beverages (both alcoholic and non-alcoholic), daily afternoon tea, Wi-Fi access, use of facilities (such as bicycles, tennis courts, and non-motorized watersport equipment), free calls to the U.S. and Canada, plus butler service for penthouse bookings. The best part? The Conch Kritters Club arranges for supervised activities for children ages four to 12—so you can sip that mojito in relative peace.
At Turks and Caicos' Regent Palms, you can (and should) end the day with a private dinner.
CANEEL BAY
St. John
Caneel Bay’s seven-night “Allure” package is another one for the lovers: As its name implies, it’s all about romance. The seven-night package includes a bottle of Champagne upon arrival, full body massages, a private beachside dinner, a half-day sail, a picnic, sunset cocktail cruises, and even private art classes—should you so desire. Beyond that, couples can also treat themselves to a good hike or see underwater wonders while snorkeling. The offer starts at $1,057 and ends on April 30.
Caneel Bay, which is set in a 170-acre peninsula within the Virgin Islands National Park, is one of... [+] St. John's premier vacation destinations.
WEST BAY CLUB
Turks and Caicos
West Bay has a lot of packages on offer throughout the year. But its three-night fitness retreat (set for May 15 to May 17) is the one people are talking about. Because at this time of the year, aren’t we all trying to get our bodies back in shape? Headed by Barry’s Bootcamp master trainer Courtney Paul, the weekend will feature workouts on the beach, spa treatments, and a menu (by chef Wolfgang von Weiser) that highlights local seafood and fresh fruit. But it won’t be all hard work and no play. Upon arrival, Paul will be hosting a beach barbecue party—and give away special wellness gifts to help guests keep their fitness goals throughout the summer. The package starts at $1,900—and make sure to use the booking code “YOGA” online.
THE FAIRMONT HAMILTON PRINCESS
Bermuda
This pink sand paradise just off the coast of North Carolina is just a two-and-a-half hour flight from New York, but it can feel a world away. (And not just because there are men walking around in jacket and tie paired with shorts and knee-high socks). And from May 1 to September 7, the Fairmont Hamilton Princess will be offering its “Proper Rewards: Summer in Bermuda” package—which is possibly the best deal on this list at just $455 per night with a $200 resort credit.
HYATT REGENCY ARUBA RESORT SPA & CASINO
Aruba
Aruba is so deep in the Caribbean, you might as well be in South America. (It’s around 15 miles off the coast of Venezuela.) So if you want to escape city life for more than just a weekend, then Aruba’s Hyatt Regency’s “Enjoy Something Extra, On Us” offer should be right up your alley. From April 18 to December 18, anyone who books a minimum of five nights gets a $50 a day in resort credits—which can be applied to spa treatments and food.
CAP JULUCA
Anguilla, British West Indies
Long considered one of the jewels of the Caribbean, Cap Juluca in Anguilla’s Maundays Bay is a high season favorite—but it’s no less beautiful in the spring and summer. With its Moroccan-influenced villas horseshoed along a pristine beach, the resort is truly a stunning (sun-drenched) masterpiece. So much so that it’s a favorite honeymoon destination. And for those who have yet to experience it, I highly recommend going for the “Discover Cap Juluca” offer, which includes beachfront accommodations, daily breakfast, and a $100-per-day credit.
JAMAICA INN
Ocho Rios, Jamaica
Ocho Rios’ Jamaica Inn is the perfect antidote to all your winter woes. Its low-key and serene vibe—in addition to its quaint suites and cottages with private verandas, all elegantly appointed with antiques—is all you need to feel summery inside. There’s also the fact that there are no television sets, clocks, or radios—so it’s also ideal for anyone who’s looking to fully decompress. And the resort’s “Hot Summer Savings” package will make the getaway all the more special: From May 1 to September 30, book a minimum of three nights and you get an extra one for free. The more nights you book, the more free days you get. My advice? Just go for it and book 14 nights. But pay for just ten.
All of Jamaica Inn's suites and cottages feature a private veranda—the perfect setting for your five... [+] o'clock rum.
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9e5e9c7cd2a7180ff8efcb653ba1fe5d | https://www.forbes.com/sites/karlaalindahao/2015/07/16/jamaica-inn-rajay-mclean-on-the-best-rums-2015/ | The 8 Best Rums You Need to Try Right Now | The 8 Best Rums You Need to Try Right Now
There’s nothing like rum on the rocks.
In the summer months—when the heat is particularly searing—I temporarily cheat on my single malts in favor of sweeter ambers. And while the Philippines’ Don Papa is my rum du mois, I love hearing about other bottles I haven’t yet tried.
And who better to talk to than Jamaica Inn’s Rajay Mclean? The 24-year-old bartender extraordinaire, who has been with the property for over four years now, knows everything about all the best rums. So he very generously shared some recommendations—all of which are pretty damn tasty. (But he’ll be the first to admit that he’s partial to Caribbean elixirs.)
Rajay Mclean is only 24 years old. But his discerning taste for both light and dark rums is... [+] impressive.
“In colonial times, our rums became famous for creating friends and foes. Pirates would even seek out ships on their way to Europe transporting our treasured rums, which were prized spirits,” Mclean says. “I’ve tried rums from other countries and some of them have successfully replicated the style of the Caribbean rum. But if you give me a choice, I personally prefer Caribbean blends. To me, it’s like drinking in history.”
Ocho Rios' Jamaica Inn has a remarkable cocktail terrace—perfect for decompressing, rum on the rocks... [+] (or planter's punch) in hand.
Appleton Special
“I consider Appleton Special as the ‘Bartender’s Best Friend.’ It has elements that allow it to work with just about any chaser and I find it to be smooth, which makes it my favorite to work with. I fondly refer to it as the ‘Bob Marley of Rums’ because it’s known and respected all over the world. If you’re looking for a refreshing rum drink, I highly recommend an Appleton with ginger beer…enjoy it in a hammock on the beach and it’ll taste even better.”
El Dorado Rum 21-Year
“El Dorado is made in Guyana’s Demerara country and it’s popular around the world for its rich 300-year history. Personally, I’m more of a mixed drink person. But when I tried El Dorado 21, I was amazed by how smooth it was. As one of the only rums distilled in wooden stills (versus copper stills), the flavors from the oak wood make it stand out from the rest. It’s best savored slowly on its own. Adding anything to it seems to do more harm than good. I personally think that it’s the perfect sipping rum to enjoy as digestif or a nightcap. It’s certainly a decadent way to end the evening.”
Zacapa Rum
“Zacapa is produced in the Guatemalan countryside. And it’s different from most rums, which are made with molasses: It uses the first pressing of sugar cane juice (referred to as virgin sugar cane honey) and is aged in ex-whiskey, ex-sherry, and ex-port barrels. In the case of Zacapa XO, the final stage of aging occurs in French oak cognac barrels. It’s soft and sweet with a medium body, finishing with notes of nutmeg. All this makes Zacapa unique from the others and it’s the type of rum that will make you fall in love.”
Myers's Rum
“Myers’s Rum was also called the ‘planter’s punch rum’ back in the earlier days. It was one of the first rums produced in Jamaica. (It’s been around since 1879.) It’s said that during the sugarcane plantation days, the workers would use the ingredients they had left available to them and came up with Myers’s for their own consumption,” Mclean notes. “The dark rum is frequently used in mixed drinks. It’s also a common cooking ingredient in a variety of both sweet and savory recipes. Needless to say, it’s a top ingredient in Jamaica Inn's very own version of planters’ punch (our signature drink) as well as our second most popular drink—the dirty banana. I would advise you to sip these cocktails slowly and ease yourself into a state of relaxation.”
Smatt's Silver Rum
“My first impression of Smatt’s Silver was that it has quite an elegant bottle. However, what was really interesting to me was the great taste of the Jamaican rum inside! The banana, caramel, coconut, and vanilla bursts flavor in your mouth,” says Mclean. “And there’s a super smooth and pure finish to it. It’s also perfect for mixing cocktails, such as a classic daiquiri or a ginger Smatt's. Smatt’s Gold is also a special rum with its own unique flavors: full bodied and tasty. Make it a fine after-dinner drink. I usually recommend having it in a snifter, just like a cognac. The Gold rum—as it is—is of such magnificent quality.”
Wray & Nephew
“Wray & Nephew—the owner of Appleton Estate; with over 3,000-plus employees—was established in 1825. It was also the largest private landowner in Jamaica. The rum is the bestselling high-proof rum in the world: Ninety percent of rum sales in Jamaica are supposedly of Wray & Nephew,” Mclean says. “The Overproof Rum is versatile and is excellent for cocktails—a must for rum punch or with grapefruit juice (sting Wray). It's also used like rubbing alcohol, which makes it the spirit of the world.”
Blackwell Rum
“Blackwell rum—which is produced by entrepreneur, cultural pioneer, and founder of Island Records Chris Blackwell—is an authentic and complex Jamaican rum. His family was always a part of the rum industry: His grandfather owned Wray & Nephew. So carrying on with family traditions, he decided to create Blackwell rum—which is known for great tasting cocktails like the Golden Eye and the black storm. Chris loves Jamaica and believes that the product he's sharing with the world is a great experience for everyone. His reputation and lifestyle inspires the brand. And in many ways, Blackwell rum is the essence of Jamaica.”
Rum-Bar Rum
“Rum-Bar Rum is made from 100% pot still distilled rum. Unlike other rums, it’s smoother and less harsh with little or no aftertaste or smell. The rum has no additives—deionized water is used to reach an alcohol strength equivalent to 130-proof (U.S.) It's a great mixing rum used for a number of cocktails—like a rum collins or a rum sour.”
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663a4fee1bcac42b444d378cf9487b83 | https://www.forbes.com/sites/karlaalindahao/2015/08/26/luxury-luggage-maker-rimowa-revives-junkers-f13-plane/ | Rimowa Is Reviving an Aviation Legend: You Can Now Purchase a Junkers F13 Plane for $2.2 Million | Rimowa Is Reviving an Aviation Legend: You Can Now Purchase a Junkers F13 Plane for $2.2 Million
Gallery: Rimowa's Junkers F13 Plane Will Be Ready by 2016—for $2.2 Million 10 images View gallery
The first all-metal commercial plane—Junkers F13—took its inaugural flight in 1919 and revolutionized travel. Lightweight and able to fly long distances, the single-engine six-seater was considered an "air limousine" by businessmen and wealthy vacationers.
Now, nearly a century after its the birth, German luxury luggage brand Rimowa, is reviving the legendary corrugated metal plane with reproduction Junkers F13s slated for release in May 2016—for $2.2 million each.
And Dieter Morszeck—the president and CEO of Rimowa, who himself has been a licensed pilot for 33 years—has good reason to bring back these aviation beauties: “A good 30 years after Hugo Junkers discovered the material duralumin, my father, Richard Morszeck, took the brave decisive step of using the same material for suitcases to make them resistant to tropical conditions,” says Morszeck.
The new Junkers F13 planes are very close to the original. Only modifications related to today's... [+] flight safety standards and technology were made.
Unsurprisingly, Rimowa is keeping the DNA and integrity of Hugo Junkers’ original plane intact—save for technological modifications in the radial engine, landing gear, and tail unit, to comply with today’s flight safety standards. Beyond that, nearly everything will be true (or very close) to original specifications. In the cabin, the F13 is reminiscent of early 19th-century style: There’s interior paneling, Alcantara leather roof lining, and leather-covered seating.
The Rimowa Junkers F13 will be released by 2016. But pre-orders are already being accepted—for $2.2... [+] million per plane.
But getting it all done wasn’t easy. It took more than 9,000 work hours (not including time spent on research and sourcing); 2,600 individual parts; 35,000 rivets; and 60 kilograms of paint. But the result is nothing short of spectacular—especially for true aviation and history enthusiasts.
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182d81876bbe0209f999f4ae16b2fa67 | https://www.forbes.com/sites/karlaalindahao/2015/12/21/la-liste-ranks-best-restaurants-in-america/ | La Liste Names the 101 Best Restaurants in America | La Liste Names the 101 Best Restaurants in America
Photo: Jean-Georges/jean-georges.com
It’s no secret that New York is home to many of the best restaurants in America.
And last week, France’s La Liste (an algorithm-based initiative sanctioned by the Foreign Ministry) released a comprehensive worldwide guide that basically confirms that—in its own way. Geographically, the U.S. came in third with 101 establishments. But its top 20 entries are composed of the usual suspects. Ten are in New York (with Per Se, Le Bernardin, Jean-Georges, and Eleven Madison Park taking the first four slots). Six are in California. Three are in Chicago. And one is in Las Vegas.
Thomas Keller's Per Se, with its immaculate dishes, is the best restaurant in America—according to... [+] La Liste's algorithm-based rankings. Globally, it placed second. (Restaurant de l’Hôtel de Ville in Switzerland came in first.)
Unlike Michelin and the World’s 50 Best Restaurants, La Liste is purely mathematical and scientific: there are no “inspectors” in the picture. It uses data compiled from more than 200 guides and reviews from 92 countries. The result? 1,000 ranked restaurants in a database that can be filtered by country.
Read on to view the first 20 of La Liste’s U.S. rankings. And click here to view all 101 restaurants.
1. Per Se, New York (2nd globally)
2. Le Bernardin, New York (19th globally)
3. Jean-Georges, New York (51st globally)
4. Eleven Madison Park, New York (241st globally)
5. Joël Robuchon, Las Vegas (268th globally)
6. Saison, San Francisco (275th globally)
7. The Restaurant at Meadowood, St. Helena, California (282nd globally)
8. Atera, New York (305th globally)
9. The French Laundry, Yountville, California (310th globally)
10. Daniel, New York (320th globally)
11. Grace, Chicago (331st globally)
12. Alinea, Chicago (341st globally)
13. 42 Grams, Chicago (371st globally)
14. Benu, San Francisco (400th globally)
15. Manresa, Los Gatos, California (434th globally)
16. Melisse, Santa Monica, California (445th globally)
17. Ichimura, New York (457th globally)
18. Blanca, New York (462nd globally)
19. Momofuku Ko, New York (472nd globally)
20. Masa, New York (505th globally)
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0115a94c3800373cab07f55158652a01 | https://www.forbes.com/sites/karlaalindahao/2016/02/04/you-can-now-buy-a-bottle-of-louis-xiii-cognac-miniature-for-600/ | You Can Now Buy a Bottle of Louis XIII Cognac for $600 | You Can Now Buy a Bottle of Louis XIII Cognac for $600
Louis XIII Cognac—one of the world’s most coveted and expensive spirits—has just released a 50ml bottle: The Louis XIII Miniature.
And this is great news for enthusiasts of the fine spirit, which typically retails for a minimum of $3,000. (Some vintages, such as the Rare Casks and the Black Pearl Anniversary Edition, can set collectors back five figures.)
“We are thrilled to provide consumers with an option to experience one century in a bottle in a small-sized decanter," says Yves de Launay, vice president of Rémy Cointreau U.S.A. “The Louis XIII Miniature is a true luxury that can either be offered as a gift or for your own personal enjoyment.”
The Louis XIII Miniature—which has a suggested retail price of $600—comes in a 50ml Baccarat crystal... [+] decanter and its own coffret. It should also be available at most fine wine and liquor shops nationwide (such as Sherry-Lehmann, Zachy's, and more).
It should be noted that the Miniature is not a diluted or inferior version of the traditional 750ml vessel. And it’s also not being marketed as a limited-edition offering—so yes, it'd make for an exquisite 21st birthday or Valentine's gift. It’s created with the same craft and care: The Cognac is created by blending up to 1,200 eaux-de-vie. And it even comes packaged in its own small coffret and gold-adorned Baccarat decanter.
For those who have yet to experience Louis XIII, the business move on Rémy Cointreau’s part to create the Miniature presents an incredible opportunity to try something spectacularly rarefied for a fraction of the cost.
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bbdd50ba03816070a2a81f596281f38e | https://www.forbes.com/sites/karlaalindahao/2017/05/17/philippine-rum-don-papa-rum-launches-in-america-may-2017/ | Don Papa, The Small-Batch Philippine Rum, Is Finally Available in America | Don Papa, The Small-Batch Philippine Rum, Is Finally Available in America
I hoard bottles.
Scotch, bourbon, rum, Cognac, rye, Irish whiskey, Japanese whisky. The list goes on. If it’s an amber-hued distilled spirit, I’m interested. And while it may be more refined to say that I “collect,” the truth is, one does not “collect” in a miniscule New York City one-bedroom apartment. One hoards.
But there’s one bottle, in particular, that I’ve invested considerable time, effort, and expense into: Don Papa rum. You see, I turn to rum in the summer months and Don Papa is one of my favorites. Beyond that, I’ve found that it makes for an excellent gift—especially when you’re giving it to a fellow rum enthusiast. So I always have several bottles on had. At last count, there are eleven in my liquor cabinet—three of them being the 10 Year Old, which won’t be available Stateside, at least for now.
At one point, the only way I could get my hands on the stuff was to travel the 20-plus hours it takes to get to Manila, pack as many bottles into my checked luggage as allowed by TSA regulations, and pay the $100 fine for each overweight (or extra) bag I schlep back to New York.
Don Papa—the popular small-batch rum from Negros Occidental in the Philippines—will soon be... [+] available in New York and Massachusetts. Photo: Don Papa (Bleeding Heart Rum Company)
Thankfully, I don’t have to do any of all that now. Starting mid-May, the Bleeding Heart Rum Company is bringing its small-batch rum to America—specifically, in New York and Massachusetts (at roughly $40 SRP), with more rollouts planned in other states throughout the year.
Because of America’s three-tier system, the country is a little behind—despite the fact that, according to DISCUS (the Distilled Spirits Council of the United States), 24.7 million nine-liter cases of rum were sold in U.S. in 2016, generating more than $2.3 billion for distillers. Don Papa, apparently, seems to have developed a following elsewhere in the world—such as Italy, Germany, France, Belgium, the U.K., Singapore, and Malaysia. “France is currently our largest market. Don Papa has had a great reception from French consumers. Other markets are catching up fast and we have also been delighted by the rum’s reception in both Germany and Spain,” says Stephen Carroll, Don Papa’s founder. “Most independent liquor stores in France now carry Don Papa. The country is an important market for us but other markets are growing quickly, giving us a nice balance of different markets in terms of sales.”
But more on the rum:
More than a decade ago, Carroll (who is a former global marketing director at Remy Cointreau) visited Negros Occidental in the Philippines and saw all the sugarcane haciendas. Being a man of intellect, he then asked the logical question: “Where’s the rum?”
When he got no real response, he decided to do something about it. The result? A fine rum fit for neat drinking.
Don Papa rum is aged in the foothills of Mount Kanlaon, where the heat causes rapid... [+] maturation—drawing vanilla notes from the ex-bourbon casks. Photo: Don Papa (Bleeding Heart Rum Company)
The rum uses the noble cane, which is native to Southeast Asia and considered to be the best quality sugarcane. Prized for its high sugar content and soft rinds, they’re harvested from October to May. The harvest is then milled by existing ages-old Negros sugar mills, where the juices are extracted and concentrated into molasses—what Carroll refers to as Don Papa’s “black gold.” After the molasses are distilled, the resulting distillate is then aged for at least seven years in two kinds of casks: ex-bourbon barrels and proprietary sanded, toasted, and roasted American oak casks. (I was told by Carroll and Chris Rigby, Don Papa’s managing director of North America, that the ex-bourbon casks they sourced were from Woodford Reserve.) “The combination of first fill ex-bourbon casks and our special sanded, toasted, and roasted casks really help bring out the fruit and vanilla notes in the wood. These casks, in particular, bring a lot of natural color. With these, the molasses-based rum benefits from added complexity—and the vanilla notes inherent in American oak are really enhanced,” Carroll says. “And the extremely hot and humid climate expedites the whole maturation process—producing dark, intense, and richer rums.”
Then the magic: Don Papa works in collaboration with a master blender from Ginebra San Miguel, who is a genius when it comes to consistency. I had asked about quality control and why every bottle of small-batch seven-year Don Papa I’ve ever purchased tasted exactly the same. The answer came down to their blender, which seems fitting. As with Cognac, it is the master blender who is responsible for the outcome of every drop of precious liquid.
So yes, I’m ecstatic about Don Papa making its way Stateside. (In New York City, it’s already available at Hunter’s Point Wine and Spirits, Park Avenue Liquor Shop, Mister Wright Fine Wines and Spirits, Warehouse Wine-Spirits, 10th Ave. Wines and Liquors, and Le District—in addition to other neighborhood shops.)
And, in case these New York shops run out of allocation, I recently discovered that I can easily order Don Papa (both the seven and ten year bottlings) on Whisky Exchange.
Don Papa 10, a richer and deeper version of the seven year, won't be available in the United... [+] States—at least for now. But you can order it from UK-based Whisky Exchange. Photo: Don Papa (Bleeding Heart Rum Company)
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5bfc1ac80127d4fb2179b849db739b35 | https://www.forbes.com/sites/karlaalindahao/2017/10/05/worlds-50-best-bars-2017/ | The World's 50 Best Bars for 2017 Announced: The American Bar at London's Savoy Hotel Wins Top Spot | The World's 50 Best Bars for 2017 Announced: The American Bar at London's Savoy Hotel Wins Top Spot
American Bar in London’s Savoy Hotel took the top honors at the World’s 50 Best Bars 2017. As last year’s No. 2, the bar helmed by head bartender Erik Lorincz dethroned New York City’s The Dead Rabbit Grocery and Grog—and rightly so.
Dead Rabbit, the famed bar in New York’s Financial District, had been No. 2 in 2014 and 2015 before it finally won the highest distinction last year. But this year the multilevel Irish bar that Sean Muldoon and Jack McGarry opened to much ballyhoo in 2012 dropped four spots—from No. 1 to No. 5.
Head bartender at the Savoy London's American Bar, Erik Lorincz, has a lot be happy about: The... [+] watering hole is this year's No. 1 bar, dethroning New York City's Dead Rabbit. Photo: World's 50 Best Bars / American Bar at the Savoy London
But no matter. Geographically speaking, America still took this year’s awards by storm. Again. Thirteen of the winners hail from the United States—versus U.K’s eight. And coming up on third place is the island country of Singapore with six wins.
New York is home to seven of North Americas thirteen winners: Employees Only (No. 37), Attaboy (No. 8), The NoMad (No. 3), Mace (No. 42), Dead Rabbit Grocery and Grog (No. 5), Dante (No. 16), and BlackTail (32).
The NoMad bar at the NoMad Hotel was ranked No. 3 and crowned the "Best Bar in North America." Photo: Francesco Tonelli / World's 50 Best Bars
After New York, San Francisco came in with three much-beloved watering holes: Trick Dog (No. 26), ABV (No. 46), and Tommy’s (No. 48). Miami and Chicago’s three entries were mainstays—Sweet Liberty (No. 27), Broken Shaker (No. 18), and the Windy City’s oh-so-haute Aviary (No. 41).
Dante in New York City's West Village is one of America's 13 winners. Photo: Dante
Meanwhile, in the U.K, the winning entries—Oriole (No. 17), Nightjar (No. 43), and Dandelyan (No. 2), among five others—are the usual suspects from the past two years.
But things seem to be heating up in Asia. Singapore’s opulent new bar, Atlas, is ranked at No. 15 and the winner of the “Highest New Entry” award. And Taiwan’s Indulge Experimental Bistro (No. 28) is one of four additional bars in the continent.
Atlas, Singapore's "grandiloquent" bar, is this year's "Highest New Entry." Photo: E.K Yap / World's 50 Best Bars
View all 50 bars according to rank below—or visit the award’s official page for more details.
1. AMERICAN BAR AT THE SAVOY HOTEL, LONDON, U.K (Winner of “Best Bar in Europe” and “Best Bar in the World”)
2. DANDELYAN AT THE MONDRIAN, LONDON, U.K
3. THE NOMAD AT THE NOMAD HOTEL, NEW YORK, U.S.A (Winner of “Best Bar In North America”)
4. CONNAUGHT BAR, LONDON, U.K
5. THE DEAD RABBIT, NEW YORK, U.S.A
6. THE CLUMSIES, ATHENS, GREECE
7. MANHATTAN, SINGAPORE, SINGAPORE (Winner of “Best Bar In Asia”)
8. ATTABOY, NEW YORK, U.S.A
9. BAR TERMINI, LONDON, U.K
10. SPEAK LOW, SHANGHAI, CHINA
11. LITTLE RED DOOR, PARIS, FRANCE
12. HAPPINESS FORGETS, LONDON, U.K
13. BAR HIGH FIVE, TOKYO, JAPAN
14. LICORERÍA LIMANTOUR, MEXICO CITY, MEXICO (Winner of “Best Bar in Latin America”)
15. ATLAS, SINGAPORE, SINGAPORE (Winner of “Highest New Entry”)
16. DANTE, NEW YORK, U.S.A
17. ORIOLE, LONDON, U.K
18. BROKEN SHAKER, MIAMI, U.S.A
19. CANDELARIA, PARIS, FRANCE
20. HIMKOK, OSLO, NORWAY
21. THE GIBSON, LONDON, U.K
22. BLACK PEARL, MELBOURNE, AUSTRALIA (Winner of “Best Bar In Australia” and “Legend of the List”)
23. FLORERÍA ATLÁNTICO, BUENOS AIRES, ARGENTINA (Winner of “Highest Climber”)
24. OPERATION DAGGER, SINGAPORE, SINGAPORE
25. 28 HONGKONG STREET, SINGAPORE, SINGAPORE
26. TRICK DOG, SAN FRANCISCO, U.S.A
27. SWEET LIBERTY, MIAMI, U.S.A
28. INDULGE EXPERIMENTAL BISTRO, TAIPEI, TAIWAN
29. LOST & FOUND, NICOSIA, CYPRUS
30. BABA AU RUM, ATHENS, GREECE
31. TIPPLING CLUB, SINGAPORE, SINGAPORE
32. BLACKTAIL, NEW YORK, U.S.A (Winner of “Best New Opening”)
33. JERRY THOMAS SPEAKEASY, ROME, ITALY
34. LE SYNDICAT, PARIS, FRANCE
35. TALES & SPIRITS, AMSTERDAM, THE NETHERLANDS
36. BAR BENFIDDICH, TOKYO, JAPAN
37. EMPLOYEES ONLY, NEW YORK, U.S.A
38. SCHUMANN’S, MUNICH, GERMANY
39. LA FACTORIA, OLD SAN JUAN, PUERTO RICO
40. QUINARY, HONG KONG
41. AVIARY, CHICAGO, U.S.A
42. MACE, NEW YORK, U.S.A
42. NIGHTJAR, LONDON, U.K
44. LINJE TIO, STOCKHOLM, SWEDEN
45. THE BAXTER INN, SYDNEY AUSTRALIA
46. ABV, SAN FRANCISCO, U.S.A|
47. NATIVE, SINGAPORE, SINGAPORE
48. TOMMY’S, SAN FRANCISCO, U.S.A
49. LOBSTER BAR AND GRILL AT SHANGRIL-LA HOTEL, HONG KONG
50. IMPERIAL CRAFT, TEL AVIV, ISRAEL (Winner of “Best Bar in Africa and The Middle East”)
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16d22758a51ac758a85457481b85adf3 | https://www.forbes.com/sites/karlaalindahao/2017/11/30/macallan-releases-its-exceptional-single-cask-range-2017/ | The Macallan Releases 7 New Scotch Whiskies: The 'Exceptional Single Cask' Range | The Macallan Releases 7 New Scotch Whiskies: The 'Exceptional Single Cask' Range
Seven new limited-release expressions of The Macallan, all of which are from Sherry-seasoned casks, were unveiled this month. And they’re all part of the “Exceptional Single Cask” range: all cask strength, ranging from 12 to 22 years in age, with each of the casks filled between 1995 and 2004.
“At the heart of The Macallan Estate sits the sample room, and within it the Whisky Maker’s bench; the place where inspiration and dedication come together in the creation of The Macallan single malt,” said Charlie Whitfield, manager of brand education and prestige whiskies, via a press release. “Over years, and even centuries, an incredibly diverse range of whisky samples have graced the whisky maker’s bench. This new range, bottled at cask strength, presents those particular cask samples which have taken our Whisky Makers by surprise. The Macallan’s ‘Exceptional Single Cask’ range provides an opportunity to experience these moments.”
And beginning this year, a few casks will be identified by The Macallan distillers to add to the “Exceptional Single Cask” range.
Below, a primer on the first seven expressions.
01 (Cask No. 9182)
Year of Distillation: 1997 | Cask Type: European Oak Sherry Butt | ABV: 46.6% |Limited Market Release (Bottles): 111
02 (Cask No. 11650)
Year of Distillation: 2004 | Cask Type: European Oak Sherry Butt | ABV: 65.2% | Limited Market Release (Bottles): 298
03 (Cask No. 8841)
Cask Type: European Oak Sherry Butt | ABV: 60.8% | Limited Market Release (Bottles): 612
04 (Cask No. 5235)
Year of Distillation: 2005 | Cask Type: European Oak Sherry Butt | ABV: 63.8% | Limited Market Release (Bottles): 561
05 (Cask No. 2339)
Year of Distillation: 2002 | Cask Type: European Oak Sherry Butt | ABV: 58.5% | Limited Market Release (Bottles): 286
06 (Cask No. 5326)
Year of Distillation: 1995 | Cask Type: European Oak Sherry Hogshead | ABV: 52.7% | Limited Market Release (Bottles): 281
07 (Cask No. 13561)
Cask Type: European Oak Sherry Hogshead | ABV: 54.6% | Limited Market Release (Bottles): 296
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a50ef96774df8813ecc1607911774cc0 | https://www.forbes.com/sites/karlaalindahao/2018/02/15/10-best-irish-whiskeys-for-st-patricks-day-2018/ | The 10 Best Irish Whiskeys for St. Patrick's Day and Beyond | The 10 Best Irish Whiskeys for St. Patrick's Day and Beyond
Don’t even think about picking up that green beer. Because you know what? You’re better than that. Instead, head over to your favorite liquor store (or bar) and invest in quality Irish whiskeys. They’re certainly more respectable than vomit–hued brews. Also, I’m going to assume you’re over 21 years of age—and that means it’s time to drink the best you can afford. Something of value. Something that doesn’t involve food coloring or spirulina. Something that has depth, intensity, and character.
But don’t just take my word for it. Instead, listen to Julia Momose—who is the genius cocktail creative behind Michelin-starred Oriole in Chicago and a partner in the soon-to-open Kumiko. (NB: In 2016, Momose was named one of Eater’s “Young Guns,” an esteemed collection of young and talented rising stars.)
Julia Momose is the creative cocktail genius behind Chicago's Michelin-starred Oriole. And she's... [+] quite keen on Irish whiskeys too. Photo: Sammy Faze
“I have so much appreciation for all the varieties of Irish whiskeys, whether they may be blended, a single grain, a single malt, or a single pot still whiskey. I am also a fickle drinker,” Momose says. “By this, I mean that some days I crave the light drinkability of a blended Irish whiskey or single grain whiskey. Other days I prefer something chewier—with rich notes of stewed fruit and complex wood character such as what you may enjoy in a single pot still Irish whiskey. Every now and then I want something warming with peat. Then there are times when I would rather enjoy my Irish whiskey in cocktail form, and suddenly mixability is key.”
So how did Momose come up with this 10-strong list?
“Versatility, flavor profile, and uniqueness are all factors considered when developing this list,” Momose, who is known for her originality and inventiveness, explains. “More than anything, I wanted to share a list of delicious Irish whiskeys that have something to suit any mood. A particular favorite trait in many of these Irish whiskeys that I chose are the barrel-finishings featuring casks that once held Madeira, or Cabernet Sauvignon, or even Bordeaux wines. Irish whiskey is pretty incredible in that there is such a wide range of whiskeys for us to enjoy.”
Read on below for Momose’s top ten Irish whiskeys. And yes, I highly recommend that you buy at least one bottle. (Personally, the Teeling expressions are my favorites.)
BLENDED WHISKEY
Slane Irish Whiskey ($31)
“As a bartender, I am excited by all the possibilities this Irish whiskey presents,” Momose says. “The triple cask maturation is a great success, each element of virgin oak, bourbon barrel, and oxidative fortified wine casks presenting well from start to finish. On the nose, the immediate influence of Oloroso sherry casks is evident, and this slowly opens up to sweet grain and smooth malt. Prune, caramel, vanilla, baking spices, these are some delights that linger and dance through this dram.”
Midleton Very Rare ($170 for the 2017 Edition)
“Each year the master distiller of Midleton releases a limited number of this special blend. In the mix, triple distilled grain whiskeys and single pot still whiskeys ranging from 12 to 25 years old,” Momose explains. “The Midleton Very Rare tradition started in 1984, with the first release being in 1985. At this time, they did not have the choice of casks which they do now, and there is a noticeable difference from year to year, but along with that, a recognizable quality from carefully selected casks showcasing a prominent single pot still character of balance with hints of toasty vanilla, honey, and apples.”
Teeling Small Batch ($42)
“A blend of grain and malt whiskeys that have been aged between four and seven years, this small batch gets some special time (four to six months) in Flor de Caña rum casks. The grain whiskey takes a predominant stance in this whiskey, morphing into a sugarcane-laced basket in which hints of malty banana nut bread, dried fruit, and vanilla rest. It can be a bit hot in moments, but this makes for a great highball. Perhaps try it in a whiskey ginger.”
GRAIN WHISKEY
Teeling Single Grain ($55)
“How exciting to find an Irish Whiskey that has been matured in Californian Cabernet Sauvignon wine casks! The fruit character is not overwhelming, more along the lines of tart and bright stewed raspberries over sweet banana bread,” Momose says. “There is 95% corn in the mashbill, and while the whiskey you find in the bottle is only 5 years old, it tastes deliciously of sweet corn, vanilla, and caramel. I enjoy this neat—or sometimes with a splash of soda.”
SINGLE MALT
Connemara 12 Year Old Peated Single Malt ($95)
“It stands to reason that there would be peat bogs in Ireland, being so close to Scotland, but Connemara is the one distillery to embrace the peat and introduce it to their malt during the drying process,” Momose explains. “The result, is a malty whiskey, showcasing hints of orchard fruit drizzled with floral clover honey, finishing with a burst of full-bodied peat. Not quite as intense as some well-known peated Scotches, this Irish single malt is particularly nice as a way to get to ease into the peated malt whisk(e)y category. The 12 Year Old is amazing, but also be on the lookout for the bottle without an age statement, featuring whiskeys 12 years and under—this too is quite delightful if you are in the mood for something that is charmingly smoky.”
Tyrconnell 10 Year Old Madeira Cask Finish Single Malt ($91)
“This is a single malt that has been matured for nine years in ex-bourbon barrels, then rested for about three months in Madeira casks, and then returned back to bourbon barrels for finishing. The nose is floral like jasmine, with hints of bitter myrtle oranges, and hay. Peachy fruit and apricots are a welcome fruity sweetness, along with maple and caramel. There is also a round and pleasantly bitter sweetness reminiscent of cafe con leche that lingers on the palate. Delicious!”
SINGLE POT STILL
Green Spot Château Léoville Barton ($134)
“This may be a bit tricky to locate, but if you are able to find a bar with a bottle, definitely have a dram. Another red-wine-cask-finished Irish whiskey for this list, but this is a single pot still Irish whiskey, which is first aged for eight to nine years in ex-bourbon and ex-Sherry barrels, and then finished for another 12 to 24 months in ex-Château Léoville Barton Bordeaux wine casks,” Momose says. “The result, a whiskey that will dance and linger for a long finish, like a red silk scarf dancing in the wind. Crab apples, red roses, currants, and nutmeg are amongst the fruit, bright, and spiced notes you may enjoy from this single pot still Irish whiskey.”
Redbreast 12 Year Cask Strength Edition ($90)
“Please remember to drink responsibly and be aware of the alcohol content of the spirits you are enjoying. That said, the Red Breast 12 Year Cask Strength whiskey is too delicious to be kept on the shelf! Give it a try, un-cut and undiluted at first to get to know the buttery sweet toffee, the bananas flambé, and marzipan. Then, if you’d like, add a touch of water. This doesn’t water the whiskey down, it just brings the proof down a touch so that you may dive even further into the balanced, supple, caramel dipped whiskey that is Red Breast 12 Year Cask Strength.”
Redbreast 21 Year ($264)
“Having fallen instantly in love with Red Breast 12 Year Cask Strength, I was completely taken with Red Breast 21 Year,” Momose says. “I could sit and smell this whiskey for hours—or perhaps I will give in and take a sip. This sip reveals all of the fruity and spiced Christmas cake aromas that were promised on the nose, along with hints of dried tropical fruit, almonds, and malt. The first-fill Oloroso Sherry casks truly show their influence in this whiskey—and the balance of sweet, spice, and malt is sublime.”
Powers John’s Lane ($71)
“This triple-distilled single pot still Irish whiskey is named after the original Powers Distillery, which used to have an address on a road called John’s Lane in Dublin, from 1791 to 1976,” Momose says. “That’s a long time. And in honor of this time, this whiskey is made with extra care. After distillation, the malted and un-malted barley distillate is portioned to be aged in ex-bourbon casks and the rest in ex-Oloroso Sherry butts for twelve years. The result, a leathery and sweet whiskey that you can almost chew on. It has hints of clove-spiked orange wheels with apricots, prunes, and dark chocolate. A lovely whiskey for sipping.”
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5da46be6b067217fe9168957971dd492 | https://www.forbes.com/sites/karlaalindahao/2018/04/19/best-mezcals-to-try-this-year-2018/ | 17 of the Best Mezcals to Try This Year | 17 of the Best Mezcals to Try This Year
Mezcal producers don’t need Cinco de Mayo to celebrate the boom they’ve been enjoying for the past decade. According to the Distilled Spirits Council, sales of Mexico’s other agave-based elixir has grown from less than 50,000 cases in 2009 to more than 350,000 cases last year.
Naturally, that kind of astonishing growth has led to the rise in the quantity of premium mezcals—as well as the quality of the smoky spirits being imported.
But mezcal (unlike tequila) is far less understood in this side of the world. So I reached out to two devotees of the category. First up: Lou Bank, from SACRED Agave—a non-profit organization that helps raise funds for the cultural, recreational, and educational development of rural mezcal-making Mexican communities. Second: Evan Hawkins, the beverage director of Fox Lifestyle Hospitality Group.
But where to begin? It would have to start with the basics—what is mezcal exactly and how does it differ from tequila?
“There is a lot of romanticism about mezcal. And while much of it is made using stone-lined earthen ovens, stone mills pulled by horses, open-air wooden fermenters, and wood-fired copper pot stills, much of it is also made using industrial tools and methods,” Bank says. “In the end, the difference is that tequila can only be made using blue weber agave grown in specific regions of the Mexican states of Jalisco—and other bordering towns including Guanajuato, Michoacán, Nayarit, and Tamaulipas. Mezcal, on the other hand, can be made with any agave grown in the Mexican states of Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacan, and Puebla. And Like tequila, mezcal is now a product controlled by a denomination of origin. It used to refer to any spirit distilled from fermented agave. Then the Mexican government took control of the name ‘mezcal’ and changed it from a spirits category to a specific expression. So tequila was originally called vino de mezcal de tequila—or the wine of the mezcal from the community of Tequila (in Jalisco).”
Evan Hawkins is the beverage director of Fox Lifestyle Hospitality Group, where he oversees the The... [+] Rag Trader and Bo Peep Cocktail & Highball Store. Here, he shares his top 17 mezcals. Photo: Gabi Porter / Fox Lifestyle Hospitality Group
As for mezcals readily available here in the United States, Evan Hawkins has got you covered. The man has been fascinated by the spirit for years—starting around eight or so years ago when it first came to his attention: “I was bartending in Atlanta at the time, when mezcals slowly started to creep into the market. Up until that point I thought it was just that crazy booze from Mexico that could take the rust off your car battery. But you could say it was love at first taste,” Hawkins says. “Mezcal can be sweet, smoky, and earthy all in one—and the depth of flavor was amazing. But what caught my interest was that all of those flavor notes changed significantly based on producers and single-family makers. It’s one of the coolest spirits out there considering both flavor and history.”
As for how he approached his curated list, Hawkins considered several angles. “First, I thought about how I would use the mezcals, so I went down a usage list: from the go-tos, to ones with unique flavors, to those expensive sippers that push the spirit to a new stratosphere,” Hawkins explained. “I just approached the spirit through its diversity and usage. I was also beneficial to think about if I had a mezcal bar where I wanted something for every kind of mezcal drinker—cocktails, sippers, highballs, and top shelf. Also, full disclosure: I’m not affiliated with Del Maguey. But they just have such a diverse catalogue of mezcals and I find myself attracted to many of them.”
Here are 17 of Hawkins top picks.
The Rag Trader is where you want to go if you want to explore the fantastic world of mezcal—before... [+] committing to a bottle. Photo: Gabi Porter / Fox Lifestyle Hospitality Group
ILEGAL JOVEN
“First on my list, mostly because of their amazing political sticker game and the fact that they always stay true to their beliefs and their vision,” Hawkins says. “I have often dreamt of venturing to Café No Sé in Guatemala (an all-Ilegal bar) because it looks like a bar ripe with culture and beauty. It also looks like one hell of a good time. Handcrafted by a bunch of artists and musicians in Antigua, the mezcal is a beautiful smoky, vegetal, delicious piece of agave.”
DEL MAGUEY VIDA
“This is my right hand man. This is my old faithful. I love this mezcal for its price point and its deliciousness. It’s insanely versatile in cocktails or own its own,” Hawkins says. “For me it was the first real mezcal you saw in your rail for cocktails and I think it still holds its place there for me. It comes from a great producer, San Luis Del Rio, whose parent company has gone on to forge some really amazing single-estate mezcals. I love everything about this brand.”
DEL MAGUEY CHICHICAPA
“High end quality sipper. This baby deserves neat in a glass whilst the sun sets and your favorite record plays,” Hawkins says. “The complex flavor of this single-estate mezcal is absolutely delicious. This was the first real high-end mezcal I ever tasted and it always resonates with me. I love that it starts out sweet then gets earthy, spicy, and then minty. It’s one of my favorites and always will be.”
DEL MAGUEY PECHUGA
“This would be my second favorite high-end sipper. Pechuga means ‘chest’ in Spanish. The reason they call it that is because they use an actual chicken breast in the distillation process,” Hawkins explains. “They use fresh fruit and nuts from mountains and they say that the breast adds balance to the flavor. Man, this is one of the wildest mezcals with tons of flavor.”
NUESTRA SOLEDAD SAN BALTAZAR
“A single village mezcal from the village of San Baltazar. The newest bottle from the Nuestra Soledad family. They use centuries-old methods and man who does it makes this juice shine,” Hawkins says. “Again, the depth of flavor that they pull from this mezcal is nothing short of incredible. Bacon, smoke, bee pollen, and fresh-cut grass just punches and kicks around the palate. Straight from the bottle, if it were socially acceptable. Until then, I guess I’ll just have it neat.”
AGAVE DE CORTES
“This one shows up for me as the second coming of rail mezcals made with quality,” Hawkins says. “It has a crazy earthy spicy nose and a smoky sweet taste. This came in to replace vida as a less expensive option for bars that were running on smaller margins. It completely wins in the bang for buck category. The first time I had it, it surprised me. I never thought you could get such a delicious product at such an awesome price point. I love that quality spirits are becoming more affordable.”
MONTELOBOS
“This fell into my lap by way of William Grant & Sons. I was at their party during Tales of the Cocktail and remember seeing their setup and so I wandered over and had a cocktail and fell in love,” Hawkins says. “It’s produced from a very specific organic agave (espadin) that they only produce in small batches as to perfect the taste, flavor, and balance. I love the amount of care and craft that goes into this mezcal.”
ALIPÚS SAN ANDRES
“This is just a solid and even keeled mezcal. A little smoke and a little mineral: all the things you want in a mezcal. It’s a lowland mezcal produced in San Andres. It comes from good producers and it wont break the bank. Perfect for a beginner mezcal, because of how clean the flavors are. They let the agave do all the talking.”
ALIPÚS SAN LUIS
“This is another wild flavor mezcal. They get their agave from the white lands and rocky copper deposits,” Hawkins says. “So it gives it a hot spice and an earthy taste with this great little sweet citrus finish. They make this as low tech as possible, even in this day and age. A mule still pulls the wheel around the mill to grind down the agave. I have such a soft spot for tradition and history and this one comes in spades.”
AMORES MEZCAL AMARÁS CUPREATA JOVEN
“I lived in Miami for a stretch and this mezcal reminds me of that place. Not because I had it down there, but because it tastes like charred and caramelized maduros—fried sweet plantains that you often have with Cuban food,” Hawkins says. “I love the way this mezcal unfolds in woodchip smoke to sweet and banana notes. This is another great sipper that should be enjoyed looking out onto the water with a plate of seasoned pork, rice, and black beans.”
FIDENCIO
“The second rail mezcal right behind vida. They were introduced to me around the same time and most bars either had one or the other as their rail mezcal. While for me it’s not as good as vida, but it still needs a mention because it’s an amazing quality product with an affordable price point. It comes from Oaxaca with a 10-year harvest process and it’s under $40 a bottle. Yes, please.”
PIERDE ALMAS DOBADAAN
“This company is green, smart, and beautiful and pay full price for it. Their labels are these cool simple designs printed on 100 % acid-free handmade paper made from indigenous fibers. They started a reforestation of agave in areas where they have been depleted. They do everything that liquor companies should be doing. They show us the best way we can be alcohol producers. And the taste is worth every penny. This amazing floral, clove palate dance helps the liquid stand on the shoulders of its company’s greatness and shine through taste alone.”
REY CAMPERO ESPADÍN
“A middle of the road mezcal in terms of price (around $50-plus),” Hawkins says. “This espadin mezcal is made with six different wild agaves from around the region. It’s delicate and soft and just a tiny bit smoky. Pineapple comes through in the middle, which is my favorite thing (only because of my sick obsession for all things pineapple). The hand drawn label is pretty awesome too.”
SOMBRA
“I feel like I’m always going to be drawn towards the affordable mezcal. As much as I love expensive mezcal (which is a lot), I love inexpensive work horse mezcals that can be daily drinkers and cocktail centerpieces,” Hawkins says. “This is just one of those mezcals. Super affordable and incredibly clean. A little smoke, a little citrus, and a clean as hell agave finish. Easy sipping and a solid home bar edition.”
DEL MAGUEY MINERO
“Another single-estate from the Maguey household. One of the things that I love about this household is that all their mezcals have such beautiful balance of flavor,” Hawkins says. “This one in particular plays my favorite balancing act of flavor. It goes from floral to rich winter fruits, to burnt sweet honey and citrus. This one I love down on a large ice cube with an orange peel.”
EL SILENCIO ESPADÍN
“This is the Darth Vader of mezcal. All-black bottle adorned with a sexy label taunting you to the dark side. Not only is the bottle one of the cooler bottles out there, but the liquid inside is pretty outrageous as well. I love their whole aesthetic: the mystic arts and tarot decks adorn their imagery. Mezcal is one of those art forms passed down and protected through time. It very much is an art that often feels mystical and special and this bottle captures it. The notes are filled with spices, fruits, and baked sweets—plus the char of smoke. Mystical and delicious just the way mezcal should be.”
DEL MAGUEY CREMA
“Sweet, smoky, and creamy (without actual milk). This mezcal is dangerous. It’s so smooth and delicate on the tongue that you could easily get more than a little carried away with this guy,” Hawkins says. “They use the same base as the vida and then they add Miel de Maguey, which is unfermented syrup of roast agave. It’s so good and it’s even better in cocktails.”
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47f9c9b60bc8f9e3a2c3d66552ba0072 | https://www.forbes.com/sites/karlaalindahao/2018/06/30/bbq-and-beer-pairings-from-chicago-windy-city-smokeout-2018-pitmasters/ | Windy City Smokeout 2018: 15 of The Country's Master Pitmasters on the Best Barbecue and Beer Pairings | Windy City Smokeout 2018: 15 of The Country's Master Pitmasters on the Best Barbecue and Beer Pairings
Even a whiskey drinker like me appreciates that nothing goes better with barbecue than a cold beer. And for every variation of barbecue that’s out there—Texas, Kansas City, North Carolina, you name it—there are countless styles of beer from which to choose. To learn which brew to pair with my ’cue, I tapped into the collective wisdom of 15 pitmasters from Chicago’s Windy City Smokeout—arguably the country’s leading barbecue and country music festival, which also happens to be an annual ACM-nominated event, now in its sixth year.
Chicago's Windy City Smokeout is the kind of festival that celebrates everything spectacular about... [+] summer: BBQ, beers, and bands. Photo: Windy City Smokeout
Hosted by Chicago’s Bub City and the award-winning Joe’s Bar, the three-day extravaganza (happening from July 13 to 15) will be the bringing barbecue masters together for one of the most memorable events of the summer.
“Since we started the festival in 2013, Windy City Smokeout has continued to introduce Chicago to the best BBQ, rising music talent, and top craft breweries from around the country,” Doug Psaltis of Bub City said in a release. “After traveling nationwide to find the best BBQ, we are thrilled to add some new and exciting talent to this year’s roster. We are also proud to continue showcasing the best in country music, with the likes of Brett Eldredge and Brothers Osborne, plus rising stars such as Walker Hayes, who is sure to be the next big thing in country music.”
Here, 15 quality BBQ and beer pairings from the pitmasters who know best. (And yes, they were gracious enough to recommend local and national brews.)
FOX BROS BAR-B-Q (ATLANTA, GA) | BBQ and Beer Pairing: St. Louis-style barbecue with Sweetwater 420 Extra Pale Ale
“Beer and Barbecue…what better reason to make barbecue than to enjoy a great beer with it? Making barbecue takes time, so what fills that time better than enjoying a cold beer? Well, perhaps enjoying a crisp cold beer while eating that barbecue! When I get the chance to sit back and enjoy what I've made, and I am looking for a great craft beer to enjoy with it, I usually go with a Cold Sweetwater 420 Extra Pale Ale Draft - it goes great with our Fox Bros Ribs! When I want to chow down on a rack of our St. Louis ribs a Sweetwater 420 works best because it is crisp and light pale ale, with a touch of hop. It finishes smooth and clean, and pairs well with the sweet smokey succulent pork rib. And just like Fox Bros. Bar-B-Q, SweetWater 420 is an Atlanta favorite - we consider it the perfect pairing.” —Jonathan Fox, pitmaster
SALT LICK BBQ (DRIFTWOOD, TX) | BBQ and Beer Pairing: Smoked brisket and burnt ends with Kölsch from Twisted X Brewing (local pairing) and Ballast Point California Kölsch (national pairing)
“This Kölsch from Twisted X Brewing pairs perfectly with the Salt Lick’s smoked brisket burnt ends and boneless, moist turkey breast. The floral aroma that this beer carries helps bring out the smokiness of the Salt Lick barbecue. This precise balance of bitterness and sweetness compliments the white and dark meat. Add to that a bit of our spicy BBQ sauce and enjoy! We finish our BBQ over an open fire with soaked pecan shells to enhance the smoky flavor. When the drippings fall off the meat and hit the embers below, the flames flare into a smoke that drifts up past the meats to give” —Miriam Wilson, pitmaster
LEROY & LEWIS (AUSTIN, TX) | BBQ and Beer Pairing: Texas style beef cheeks with Pearl Snap by Austin Beerworks (local pairing) and Kellerweis by Sierra Nevada (national pairing)
“We like to recommend anything refreshing to balance out the fatty barbecue. Kellerwies by Sierra Nevada or if you’re an Austin local, Pearl Snap by Austin Beerworks both compliment our smoky meat with light, crisp flavors.. The beer is meant to be paired with the beef cheeks which have become one of Evan’s signature dishes. They’re similar to brisket but more unctuous. With LeRoy and Lewis, his goal is to focus on more alternative cuts instead of the traditional brisket, ribs and sausage, which is where the “New School Barbecue” comes in. It’s pushing the boundaries of the cuisine and also putting an emphasis on sustainability.” —Evan Leroy, pitmaster
MARTIN’S BBQ JOINT (NASHVILLE, TN) | BBQ and Beer Pairing: West Tennessee whole-hog barbecue (one of only three pitmasters still serving this style) with Yazoo Dos Perros and Black Abbey Rose
“Both Yazoo Dos Perros and Black Abbey Rose pair extremely well with every meat that comes off our pits. They pair well obviously because of the flavor, but also the reason for me is that I can continue drinking them while I’m eating. The styles of these beers lend themselves well with pork and brisket, and I can enjoy them like I’m having a glass of coke or sweet tea.” —Patrick Martin, pitmaster
17TH STREET BARBECUE (MURPHYSBORO, IL) | BBQ and Beer Pairing: Applewood Smoked barbecue baby back ribs with hickory and Chambourcin and Freestone by Scratch Brewing
“At 17th Street Barbecue, we’re known for our baby back ribs, sprinkled with our trademark Magic Dust dry rub and smoked over apple wood from surrounding orchards. We’re all about local and we like our craft beer that way, too. Scratch Brewing, in nearby Ava, Illinois, brews its beers from ingredients grown on or foraged from their property. The fresh, earthy flavors change each month and perfectly complement our barbecue. These three brews in particular, Chambourcin, with a nod to the grapes grown in local vineyards, Hickory, whose flavor plays off the wood used in barbecue, and Freestone, made from the juiciest, sweetest peaches you ever tasted, are particular favorites when they’re in season.” —Amy Mills, pitmaster
AGAINST THE GRAIN (LOUISVILLE, KY) | BBQ and Beer Pairing: Louisville style brisket (a twist on Texas and Carolina barbecue) with Citra Ass Down IPA (local pairing) and Bell’s Two Hearted Ale (national pairing)
“Being that we are from Louisville we are not bound by any sort of tradition or style of BBQ. I have the freedom to do whatever I want however I want. With that said I do get a lot of inspiration from the Carolinas and Texas, but I always use wood from this area which I suppose gives nuances of Louisville BBQ. Our brisket is prime grade beef, which is synonymous with that of Texas BBQ in regions of central Texas. We use nothing more than salt and pepper as our rub, however, we do not use post oak, which is found in the central Texas region. We use hickory which is found in the Kentuckiana region here. Citra Ass Down IPA is one of our beers that pairs really well with our brisket. The sweet, malt backbone complements the smoke and any time you have something fruity it’s going to go together with the fatty parts and be delicious. Similarly, we would recommend Bells Two Hearted Ale as this American standard IPA shares the same characteristics.” —Jordan Delewis, pitmaster
UBON’S (YAZOO CITY, MO) | BBQ and Beer Pairing: Mississippi Style Baby Back Ribs with Southern Pecan Ale by Lazy Magnolia
“Our favorite craft beer is home grown! Mississippi's own Lazy Magnolia Southern Pecan Ale pairs beautifully with our Mississippi style ribs. Lazy Magnolia Southern Pecan Ale is sweet with a soft maltiness that's brewed with roasted pecans. Our ribs are seasoned with our spicy dry rub and brown sugar then slow smoked with pecan wood, pecan hulls and a little pecan nut. After six hours of waiting on those slow cooked ribs you'll be more than ready to sit down with a cold beer and attack that rack! The Hospitality State is always open and ready to make you feel right at home and if you stick around long enough, we'll have some pecan pie to finish off your meal. You should know...here in Mississippi we pronounce it "Puh-kahn." We're saving you a place at our table in Yazoo City!” —Leslie Roark Scott, pitmaster
HOMETEAM BBQ (CHARLESTON, SC) | BBQ and Beer Pairing: Smoked dry rub wings with Alabama white sauce and Gullah Cream Ale by Revelry Brewing Company
“We take a stylistically eclectic approach to our 'cue by highlighting techniques from different parts of the country and leaving the saucing to the guest with a full array of options. As such, it's the norm for us to have lots of different flavors and textures on the table at once, driving home the communal aspect that is such a fundamental part of dining at Home Team BBQ. In light of this, we love lower gravity "sessionable" beers that aren't hop-forward and play well with others; beers that you can really get the hang of and have a few. One of our favorite examples is Revelry Brewing Company's Gullah Cream Ale with our Smoked Dry Rub Wings served with Alabama White Sauce. It's a pairing of local favorites, and the tang of the white sauce plays incredibly well with the creamier texture of the beer, as they both lay down an awesome contrast to the smoke and crunch of the wings. —Aaron Siegal, pitmaster
SMOQUE BBQ (CHICAGO, IL) | BBQ and Beer Pairing: St. Louis Style Ribs with Scentinal IPA from Old Irving Brewing Co.
“Well, I always say that if you eat what you love and drink what you love, your brain will find a way to make them go together. And frankly, if you’re sticking with beer and barbecue, it’s gonna end pretty well for you. That said, some pairings can elevate both. For me our St. Louis ribs with Scentinal IPA from Old Irving Brewing Co. is as good a match as there is. The ribs have a subtle sweetness, but are mostly a savory tangy style, which balances perfectly with Scentinal’s soft fruitiness and big hoppy flavor.” —Barry Sorkin, pitmaster
BUB CITY (CHICAGO, IL) | BBQ and Beer Pairing: The dish is Bub City’s Carolina-style Berkshire Pork Shoulder. As for style of barbecue, Bub City "borrows the best from the rest," meaning it takes the best of America's BBQ and puts its own touch on it. They make brisket like they do in Texas, pulled pork like in the Carolinas, whole hog as done in the Midwest, and so on. Pair with Local Option Mourning Wood
“This Carolina-style Berkshire pork shoulder is very lightly smoked, chopped and seasoned with apple cider vinegar to add a little sweetness. At Bub City, you can order this pork shoulder by itself or in our pulled pork sandwich. Pair it with Local Option Mourning Wood, which uses fresh American oak during the aging process and Dark Matter’s El Salvador San Jose pulp-natural coffee, which impart aromatic yet enough subtle components to the beer, which perfectly plays off the pork shoulder.” —Doug Psaltis, pitmaster
LITTLE MISS BBQ (PHOENIX, AZ) | BBQ and Beer Pairing: Central Texas Style Barbecue with Valley Beer by Wren House Brewing Co. (local pairing) and Coors Banquet (national pairing)
“Ever since we made our first trip to The Salt Lick in Driftwood, TX, Little Miss BBQ is all about Central Texas style barbecue. There is nothing like it in the world. We use the best prime briskets and meats that we can buy and smoke them on our custom Camelback 1000 gallon offset smokers with Arizona oak and pecan. We keep the seasonings simple and let the perfectly tender meat do the talking.We’re firm believers that just like the seasonings on our amazing brisket, the beer you drink with it needs to compliment the food and not take away or overpower the flavors you are trying to create. We have an exceptional local brewery in Phoenix called Wren House Brewing Co.. Preston has been working on an American lager named Valley Beer and it is to the point where it is crisp and light, refreshing but still full of flavor. It’s my go to when hanging outside with family and friends while cooking up some ribs on the smoker. Nationally, the American lager champion is Coors Banquet.” —Scott Holmes, pitmaster
HOMETOWN BAR-B-QUE (BROOKLYN, NY) | BBQ and Beer Pairing: Beef Rib with Folksbier Raspberry Glow Up Berliner Weisse
“The Raspberry Glow up is the best pairing of beer and barbecue I have ever had. The sour, but crisp and acidity of the Berliner Weisse style beer cuts through the peppery but sweet bark and smoky melt in your mouth fattiness of the beef rib.” —Billy Durney, pitmaster
PEG LEG PORKER (NASHVILLE, TN) | BBQ and Beer Pairing: Peg Leg Porker Dry Ribs with Oskar Blues Pinner
“Pinner is a Throwback IPA that pairs great with our dry ribs by enhancing the flavor of our dry seasoning while still being crushable at 4.9% ABV” —Carey Bringle, pitmaster
SAM JONES BBQ (WINTERVILLE, NC) | BBQ and Beer Pairing: Eastern NC whole hog with Carver by Fullsteam Brewing
“Of all the barbecue traditions, Eastern North Carolina whole hog is arguably the most subtle. It's also the most delicious. Beers that are too hoppy, sour, or smoky would just overwhelm that balance of smoke, fat, meat, and salt. That's one reason we love Carver, a sweet potato lager brewed by Fullsteam in Durham. It's a smooth, slightly earthy lager that's super easy to drink on its own...but the beer's slight sweetness is a perfect pairing with smoked whole hog. It's the modern equivalent of sweet tea. We also love that the brewery sources its sweet potatoes from here in Eastern North Carolina, giving the pairing a true sense of place.” —Sam Jones, pitmaster
LILLIE’S Q (CHICAGO, IL) | BBQ and Beer Pairing: “I am originally from South Carolina and we only know BBQ as coming from pigs. So, the shoulder fits my Carolina style very well. Best paired with Founder All Day IPA.”
“Lillie’s Q is a two- time Memphis in May world Champion in Pork Shoulder/Pulled Pork. Founders All Day IPA Goes really well with Lillie’s Q Pork Shoulder. Pale ales are hoppy and can cut through the spices of our Carolina Dirt rub that is used on the Shoulder. They also contain sweet notes which plays well with the Sweet Natural flavor of the special pigs that we cook at LQ.” —Charlie Mckenna, pitmaster
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bb152c3e22cba2062f7ca9c6285f4050 | https://www.forbes.com/sites/karlaalindahao/2018/06/30/best-cannabis-edibles-and-best-cbd-vapes-for-beginners-2018/ | A Beginner's Guide to CBD Vapes and Cannabis Edibles | A Beginner's Guide to CBD Vapes and Cannabis Edibles
Except for the occasional puff in high school, I have never been an enthusiastic pot smoker. It just wasn’t my thing—and we probably scored inferior stuff back then. But with the legalization of recreational marijuana in Las Vegas last year, all the edibles, vapes, oils, and other alternatives to your basic joint intrigued me. So during my latest annual trip to Caesars Palace, I took a detour to The Grove—an upscale marijuana dispensary about a five-minute Uber ride away. (NB: I did some serious research before narrowing down my many options. It also helped that a few locals recommended the place.)
The Grove in Las Vegas is one of many upscale marijuana dispensaries in the city. Photo: The Grove, Las Vegas
En route, I didn’t really know what to expect but let me tell you this: It exceeded my expectations. The staffers were more professional than I had anticipated them to be. It was also pristine—the minimal décor was modern. Security was serious business. This was certainly no sketchy drug den.
After having my driver’s license inspected on the way in, I was immediately ushered into what looked like a cross between a doctor’s waiting room and a W hotel. A hi-tech backlit screen that spanned the entire back wall advertised the many products on offer. I was then asked to fill out some basic paperwork and was reminded that The Grove was cash only—like most of the other cannabis establishments in town.
The Grove cannabis dispensary in Las Vegas looks like a cross between an ultra-modern pharmacy and a... [+] W hotel lobby. Photo: The Grove Las Vegas
Within a few minutes, I was introduced to a convivial “budtender” who would act as my personal shopper. I let it be known that it had been (many) years since I had last partaken. Then we got down to business. Apparently, a budtender plays many roles: part therapist, part bartender, part pharmacist. He asked a multitude of valid questions. What kind of experience was I looking for? What was my previous experience with marijuana like? Was I an anxious person? Did I want a “body high” or did I want a happy social high?
I answered that I had very simple needs: I wanted to truly relax and potentially alleviate some of the lower back pain I had been experiencing—plus fix post-workout creakiness and soreness. (I’m no spring chicken, after all.) I also didn’t want pre-rolls or fancy vapes. And I wasn’t interested in getting high out of my mind. As he assessed all that information, he concluded that edibles and CBD may be the best fit for me. So he gave me three recommendations that I use occasionally—and I’m happy to report that my Aleve and Advil intake has decreased dramatically, so much so that I barely even take them.
Below, the three “starter” cannabis products that I swear by—thanks to Mr. Budtender. And no, none of them made me lose my mind or slow my cognition. They did, however, eliminate my need to buy over-the-counter NSAIDs, which are far worse for you than any marijuana product.
SELECT CBD VAPES AND OILS
First things first: CBD (cannabidiol) products are legal in all 50 states because they’re not psychoactive. There’s absolutely no way you can get stoned on this stuff. And the benefits are multitude: CBD helps relieve discomfort and pain, it’s said to reduce anxiety, and it’s anti-inflamatory—among other things. Studies have even shown that it tremendously benefits those suffering from epileptic seizures. Personally, I use the oils before and after intense workouts—or when I’m just feeling sore. (It can be used topically or orally.) As for the vapes, I puff a few times a day and doing that has helped my body feel better overall. Think of it as maintenance. And because it is a more bioavailable way of consuming CBD, I almost never have to pop a painkiller for headaches or muscle soreness. That’s proof enough that they work wonders for me. Also: Select’s vapes are disposable cartridges, so they’re mighty convenient.
DISTRICT EDIBLES GUMMIES IN INDICA
Indica, according to my budtender, is what’s best suited for my lifestyle and my needs. Because the last thing I need is a head high. But before anything else, a primer: The Indica plant is significantly different from its Sativa counterpart. They don’t even look the same. Sativa leaves are slimmer and lengthier—and Sativa keeps you alert and animated. While the fatter and shorter Indica subspecies has the opposite effect: It makes you mellow, helps promotes sleep, eases pain, and gives you a body high—which basically feels like your whole body is blissfully melting onto the bed. And that’s a great feeling. Nothing beats Indica-induced slumber. And I have to say that I love District Edibles Indica gummies: Each box contains eight pieces, which are already dosed at around 10mg—the preferred dose for non-daily users with regular or low tolerance. Note though that these contain TCH (tetrahydrocannabinol), which is the psychoactive component of cannabis. So if you’re new to this, take your first gummy at home and see how it makes you feel. Don’t, as a new user, try to pop this in the middle of a dinner party.
CHEEBA CHEWS
Cheeba Chews, like District Edible gummies, come in Indica, Sativa, and Hybrid. However, it is infinitely more powerful. Why? Because they come in Quad Dose and Deca Dose, at around 70mg and 175mg respectively. So you’ll have to portion them yourself according to your tolerance level. The first thing you read in one Indica Cheeba, which is about the size of a Starburst, is this: “Cut Cheeba Chew in 10 pieces, this will give you ten doses. Consume one piece and wait two hours. Cheeba Chews are extremely potent, be patient.” It also says that if the desired effect is not reached, you may take another piece—just take each portion gradually as you need them. But if you do it right and section the pieces equally, ensuring a proper dose (around 8.25mg or 10mg of THC), you should be good and all mellowed out and possibly a little giggly. Pro tip: Cheeba’s are taffy–like in their consistency, so they’re probably going to be too soft to portion. But if you pop them in the freezer for three to five minutes, they’ll harden enough for you to be able to cut easily.
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c09bb728c98c702b1c5835b50d08b6c8 | https://www.forbes.com/sites/karlaalindahao/2018/07/21/american-bar-at-the-savoy-hotel-london-wins-worlds-best-bar-at-spirited-awards-2018/ | The World's Best Bar: The American Bar at London's Savoy Hotel Wins Top Spot at the 12th Annual Spirited Awards | The World's Best Bar: The American Bar at London's Savoy Hotel Wins Top Spot at the 12th Annual Spirited Awards
It was a most excellent year for Great Britain as London bars once again dominated the Spirited Awards in New Orleans during this year’s Tales of the Cocktail—just as it did in 2016 and 2015. In the “Global” and “International” categories, an impressive seven awards (out of fourteen) went to London watering holes. And if you count “International Bartender of the Year” (Joe Schoefield) and “Best International Brand Ambassador” (Ian Burrell), that’s really nine out of fourteen—because both men hail from the UK.
Triple Threat: The American Bar at the Savoy won three top awards—World's Best Bar, Best... [+] International Bar Team and Best International Hotel Bar. Savoy
The American Bar at London’s famed Savoy hotel took home three significant prizes, including the Award’s most prestigious one: “World’s Best Bar.” The other two honors it took home are “Best International Bar Team” and “Best International Hotel Bar.” And Happiness Forgets, in Hoxton Square, is back in the game—winning “Best International Cocktail Bar,” beating some serious competitors: Singapore’s Atlas, Paris’ Le Syndicat, and Mexico City’s Licorería Limantour. “The Best International Restaurant Bar” went to Sager + Wilde Paradise Row (not to be confused with its wine bar cousin on Hackney Road)—a well-earned win. As for one of the more anticipated awards of the evening, the “Best New International Cocktail Bar,” went to Coupette—the relatively low key France-inspired neighborhood joint in Bethnal Green.
Win, Win: Last year's top bar, London's Dandelyan was awarded World's Best Cocktail Menu. Photo: Dandelyan
Ryan Chetiyawardana’s Dandelyan at London’s Mondrian Hotel is the recipient of “World’s Best Cocktail Menu,” outshining formidable opponents—including New York’s Dante and Blacktail. It may be a downgrade of sorts from Chetiyawardana’s win last year, when Dandelyan was named “World’s Best Cocktail Bar” but it’s rather remarkable that the man has been consistently taking home prizes for years. That’s saying something.
Greece Lightning: The Clumsies in Athens won Best International High Volume Cocktail Bar. Photo: The Clumsies
Noticeably missing in this year’s ceremony were all the outstanding bars in Asia, a few of which were recognized in the last three years. Instead, we saw Athens’ The Clumsies claim the top title of “Best International High Volume Cocktail Bar.” And if you look only at the “International” category, it is the only non-UK winner. (That’s right, seven out of eight awards went to England.)
American Greatness: Miami's Sweet Liberty won Best Spirit Selection and Best American Bar Team. Photo: Sweet Liberty
Stateside, Miami emerged with three wins: Sweet Liberty claiming “Best American Bar Team” and “World’s Best Spirit Selection.” While The Broken Shaker at Freehand Miami claimed “Best American Hotel Bar.”
The most moving part of the awards ceremony was undeniably the “Lifetime Achievement Award” presented to John Lermayer, the preternaturally joyful bartender and owner of the Spirited Award-winning Sweet Liberty in Miami Beach, who died in June at the age of 45.
There's Only One John Lermayer: The much-beloved bartender who owned Miami's Sweet Liberty and who... [+] passed away in June, was the recipient of 2018's Lifetime Achievement Award. Photo: World Red Eye
“We’ve all heard Lermayer stories. We’ve all been complicit in Lermayer stories,” said Laura Cullen, Lermayer’s friend of more than two decades and one of the many bar owners he mentored. “John was unapologetically American. He did not back down. He did not compromise. John Lermayer understood that success was not about what you had, but about what you give back.” To illustrate the point, Gary Solomon Sr. of the Tales of the Cocktail Foundation came onstage to announce that the organization was donating $10,000 to a fund established for Lermayer’s young son.
Cullen continued her tribute by passing along some of Lermayer’s most cherished wisdom. “He knew the influence he had—and chose empowerment over power,” she said. “Take your work seriously, but don't take yourself seriously….And every damn day—pursue happiness.”
New York Minute: The NoMad Bar in Manhattan won Best American High Volume Cocktail Bar. Photo: Karla Alindahao
Unlike previous years, 2018’s U.S winners are a lot more diverse, with only a single New York bar making the cut: The NoMad Bar for “Best American High Volume Cocktail Bar.” And that’s refreshing news, having bars in other cities conquer key categories—including “Best American Restaurant Bar” (Portland’s Clyde Common), “Best New American Cocktail Bar” (Seattle’s Navy Strength), and “Best American Cocktail Bar” (Chicago’s Lost Lake).
For a complete list of the winners of the 2018 Spirited Awards, see below.
GLOBAL CATEGORIES
Best Bar Mentor: Andy Seymour, Liquid Productions
Best New Spirit or Cocktail Ingredient: Del Maguey Single Village Mezcal Jabali
World’s Best Cocktail Menu: Dandelyan (London, UK)
World’s Best Spirit Selection: Sweet Liberty Drinks & Supply Co. (Miami, FL)
World’s Best Bar: The American Bar at the Savoy Hotel (London, UK)
The Helen David Lifetime Achievement Award: John Lermayer
Bar Star: Joe Schofield of the Tippling Club in Singapore was named International Bartender of the... [+] Year. Photo: Joe Schofield
INTERNATIONAL CATEGORIES
Best International Bar Team: The American Bar, The Savoy (London, UK)
International Bartender of the Year: Joe Schofield, Tippling Club (Singapore)
Best International Brand Ambassador: Ian Burrell (Global Ambassador of Rum)
Best International Cocktail Bar: Happiness Forgets (London, UK)
Best International High Volume Cocktail Bar: The Clumsies (Athens, Greece)
Best International Hotel Bar: The American Bar, The Savoy (London, UK)
Best International Restaurant Bar: Sager + Wilde (London, UK)
Best New International Cocktail Bar: Coupette (London, UK)
Making Waves: The Best New American Bar was awarded to Seattle's Navy Strength. Photo: Navy Strength
AMERICAN CATEGORIES
Best American Bar Team: Sweet Liberty Drinks & Supply Co. (Miami, FL)
American Bartender of the Year: Yael Vengroff, The Spare Room (Los Angeles, CA)
Best American Brand Ambassador: Anne Louise Marquis (Campari America)
Best American Cocktail Bar: Lost Lake (Chicago, IL)
Best American High Volume Cocktail Bar: The NoMad Bar (New York, NY)
Best American Hotel Bar: The Broken Shaker Miami at The Freehand (Miami, FL)
Best American Restaurant Bar: Clyde Common (Portland, OR)
Best New American Cocktail Bar: Navy Strength (Seattle, WA)
Making a Splash: Chicago's Lost Lake was honored as the Best American Cocktail Bar of 2018. Photo: Clayton Hauck
WRITING CATEGORIES
Best Cocktail and Spirits Publication: The Daily Beast "Half Full" Section
Best Cocktail and Spirits Writer: M. Carrie Allan (The Washington Post, Imbibe, and more)
Best New Cocktail or Bartending Book: Meehan’s Bartender Manual by Jim Meehan
Best New Spirits Book: By the Smoke and the Smell by Thad Vogler
Best Broadcast, Podcast, or Online Video Series: Life Behind Bars
Drinking and Dining: London's Sager + Wild was awarded Best International Restaurant Bar. Photo: Sager + Wild
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37c608c913677088e398d51ed4a03165 | https://www.forbes.com/sites/karlaalindahao/2018/11/29/holiday-gift-guide-2018-10-of-the-best-rye-whiskeys-to-give-this-holiday-season/ | Holiday Gift Guide 2018: 10 of the Best Rye Whiskeys to Give This Season | Holiday Gift Guide 2018: 10 of the Best Rye Whiskeys to Give This Season
There are a great many ryes that I love—and I’ve got a mile-long list to prove it. But my many moods determine which of them I’m having at any particular day. For instance, if I’ve had an exceptionally grueling day, I may opt for something that’s strong and potentially a little more aggressive. (You know, to get the job done.) On relatively stress-free days, when the universe is kind enough to cooperate, I may want something nice and mellow—a little more on the sweet side than spicy.
These days, I’m partial to Roaming Man Tennessee Straight Rye Whiskey (at around $55) because it tastes like a cauldron of intense flavor. Plus I’m also a sucker for packaging and transparency. Everything you need to know about the rye is printed on the back label: the breakdown of its mash bill, barrel type, barrels in a batch, staves, char treatment, entry proof, and more.
I'm big into ryes. But for the past few weeks, I've taken a liking to Roaming Man Tennessee Straight... [+] Rye, which is unusual...in a good way. Photo: Sugarlands Distilling Co.
But of course, there are many other noteworthy ryes worth buying and gifting. And in the interest of space and the fact that this is a gift guide, I’ve narrowed this list down to ten—taking price points and accessibility into consideration.
HIGH WEST A MIDWINTER NIGHT’S DRAM ACT 6 ($200)
High West. It’s just one of those distilleries that never releases duds. And this annual-release whiskey is way beyond average—much like Bourye, Double Rye, and Campfire. This is the kind of gift you give to a rye enthusiast: It’s powerful without being overwhelming, it’s tasty, and (in all honesty) it’s the kind of bottle I’d gift myself. Yes, it’s that delicious. Because it’s a blend of straight rye whiskeys that have been finished in Port and French oak barrels, it delivers enough spice, a voluminous mouthfeel, an extraordinary finish, and a deeply complex flavor. With this spirit, you'll get a tinge of sweetness—not an excruciating alcohol burn, which is enormously refreshing and indicates a certain level of sophistication. Beyond that, it’s not just for rye enthusiasts. I can see imbibers new to rye taking to it—it is after all, a refined kind of approachable.
FEW CASK STRENGTH RYE ($74)
Now this is a rye. Like many of the spirits founder Paul Hletko develops, there’s a robustness and strength to this rye. Yes, the spice from the rye is there. But it’s not the singular defining factor that makes it a FEW spirit: It’s got a round boldness to it that packs a punch—in a good way. Consider this: If you’ve got a buddy who’s constantly stressed out and needs to decompress at the end of every workday, this’d make for the perfect gift. (And if that doesn’t work, FEW also makes a breakfast gin…and while the name is catchy and meant as branding exercise, there’s nothing wrong with a morning gin as long as you’re not heading straight to work.)
KNOB CREEK TWICE BARRELED RYE ($45)
This 100-proof rye feels like it’s lower proof. Even when you take into consideration that it starts off as a regular straight rye whiskey before being finished in a secondary charred barrel. It may seem intense at first, on the nose at least. But its intensity tapers out and eventually the whiskey becomes more approachable in terms of versatility: It’s fantastic by itself, but it’s also superb in cocktails. It’s got a nice warm (and often bold) finish that doesn’t linger too long, which makes it a great pairing for food, particularly fatty and rich dishes. The alcohol just cuts through the grease and creates a flavor explosion in your mouth.
WOODINVILLE STRAIGHT RYE WHISKEY ($45)
LVMH acquired Woodinville for good reason. The whiskey is solid. Perhaps not the kind that’d blow your mind, but it’s certainly up there. The Washington-based distillery uses 100% rye in its mash bill and it’s a great way to get someone started on rye. It’s an easy drinking spirit that’s also priced just right. So if you’ve got someone who just turned 21 in the family, I’d go with this.
KENTUCKY OWL 11 YEAR STRAIGHT RYE NO. 2 ($200)
Dixon Dedman, Kentucky Owl’s master blender, is one of the few men in America who can really put flavor profiles together. (And let me tell you, it ain’t easy.) It’s one thing to distill. But blending is another art altogether. And Dedman’s damn good at it—possibly because he grew up helping around the family restaurant, Beaumont Inn in Harrodsburg Kentucky. His whiskeys have reached cult status: Kentucky Owl bourbons and ryes have developed dedicated followers and bottling allocations are so limited that they’re practically impossible to find—and the price point is well above the average rye. But for good reason. While Dedman’s point of view remains balanced and focused on flavors, it’s evident that his ryes and bourbons are one of a kind. You’ve got a long finish and robust flavors that linger in waves throughout the mouth. Certainly well worth your money. (And here’s a pro tip: Try not to purchase from secondary markets that jack up the price considerably. You’re better off fostering a relationship with a quality liquor store they can set aside a bottle for you when they get their allocation.)
DISTILLERY 291 SINGLE BARREL COLORADO RYE ($70)
This rye starts off as the distillery’s flagship whiskey before being finished with Aspen staves inside the American oak barrels. And I’ll have to admit: It’s not for everyone. But there’s certainly a market for it. For one thing, it’s a lot less spicy than your typical rye. If anything, sweet and fruity notes dominate the liquid, with a mild astringent taste at the back—not quite spice, not quite heat. By itself, it’s okay—not mind-blowingly spectacular. However, pair it with a square of sea salt chocolate and everything changes completely. The saltiness of the chocolate enhances and complements the whiskey’s flavor profiles. so in essence it’s make for a perfect introductory rye.
LOT NO. 4O 100% RYE ($40)
Just to reiterate, Canadian whiskeys are typically called rye—whether or not their rye content is sufficient or not. (It’s the Canadian way, whereas American ryes need to be at least 51% rye.) But this whiskey is rye all the way. And the first word that comes to mind when nosing Lot No. 40 is “aggressive.” But as with most whiskeys, it mellows out fairly quickly as the evening progresses. And don’t think that it’s too strong. On the nose, it may be a little too much. But it delivers the kind of layered and complex flavors that are typical of good whiskeys. Meaning: It evolves and doesn’t taste the same after every few sips—the mark of a good sipping spirit.
OLD POTRERO 18TH CENTURY STYLE RYE ($70)
Out of all the rye whiskeys in this list, Old Potrero is possibly the most unusual in the sense that it’s sweet and mild on the nose. (No burnt nostrils here.) And that’s surprising, considering that it’s 51.2% ABV, using a 100% malted rye mash bill. Anyone would have expected something stronger. But that’s not what it’s like at all. At first sip, the flavors and notes open up gradually and in waves. The first minutes, you’ll get very faint hints of spice. Over the next few sips, you’ll slowly realize that a bouquet of flavors have opened up—and that’s without the aid of food pairing.
MICHTER’S 10 YEAR SINGLE BARREL STRAIGHT RYE ($250)
I’m a full-on Michter’s gal. I’ve tried many expressions and none (absolutely none) of them disappoint—so much so that even my non-rye drinker friends are appreciative of the distillery’s portfolio. The thing that sets Michter’s apart is that they’ve got the incredible palates of master distiller, Pamela Heilmann, and master of maturation, Andrea Wilson. And they can’t seem to do any wrong. The 10-Year Single Barrel Straight Rye works with practically everything. You can sip it neat, on the rocks, or pair it with a meal (personally, I prefer sipping it alongside a rich and decadent chocolate dessert). It’s also the kind of rye that you can sit on for a long period of time, preferably on an Adirondack chair overlooking a lake—to take some time for yourself and space out. Its long finish helps with that.
SAGAMORE PORT FINISH RYE ($75)
I’ve written about Sagamore Cask Strength before. And it was a beauty. But this year’s Port Finish Rye is infinitely more exceptional. It smells wonderful—like Christmas day for adults. There’s a complexity and nuance to it that reminds me of a wonderfully composed dish: There are sweet and spicy flavors that mingle with chocolatey goodness. And even at 101-proof, the strength of it is hardly noticeable. Beyond that, I appreciate its lingering finish: solid, not overbearing, but flavorful enough to nurse a dram for a long conversation by the fireplace.
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77944abe93f2961832f43f456602d5a1 | https://www.forbes.com/sites/karlaalindahao/2018/11/30/best-sake-bottles-to-try-right-now-2018/ | Sake 101: 16 Superb Bottles to Try Right Now | Sake 101: 16 Superb Bottles to Try Right Now
Sake is finally having a moment. And while it may not be easy to find in most of America, retailers and distributors are certainly making progress. One of them is Marc Smookler, the founder of Sake Social, who fell in love with sake more than a decade ago.
“In 2007, I ate dinner at a sub-par sushi restaurant and had my first bottle of premium sake served chilled. Over the next few weeks, I frequented many sushi restaurants in search of the same sake. I did not find it,” Smookler recalls. “In fact, I realized that each restaurant that I went to had altogether different brands. So, I did what most people do nowadays: I googled the name of the brew. Nothing. I took a step back and googled the word ‘sake’ and hoped for the best. The number one result was a Wikipedia article. I then clicked through the next 10 sites and not a single one of them actually sold sake. Lots of disparate information and nothing close to getting a bottled delivered.”
Then, in 2008, Smookler traveled back to Japan to visit his brother in Tokyo and took a private tour of a sake brewery during a stopover in Kyoto. “It proved to be an amazing experience. The history, the science, the labor that went into every bottle blew me away,” Smookler said. “I was shocked at how sake, which is so central to the culture of Japan, is such a mystery in the neighborhood Japanese restaurants in the States. So when I returned home, I purchased the domain name SakeSocial.com and began to work on my fourth startup venture. And since starting Sake Social, there have been a few moments where I have told myself that choosing to sell sake was one of the coolest things I could have done in terms of businesses to start.”
Marc Smookler, who had been introduced to sake more than a decade ago, fell in love with the... [+] Japanese beverage. And now he's the founder of Sake Social, one of the largest e-commerce sites dedicated to sake. Photo: Marc Smookler
And the rest is history.
“In one of my trips to Japan, I was invited by a well-known sake brewery to tour their facilities in Kyoto. It was an amazing experience where I sat down with the family that owned the brewery, in their Japanese zen garden and sampled some new-to-market brew,” Smookler says. “The second time I had to pinch myself was when the Japanese Trade Association (JETRO) invited me to a first-class, all expenses paid trip to tour Japan and meet with a number of business people and government officials on how Sake Social can help them extend their brands into the United States. It was an amazing trip and they opened a lot of typically closed doors to outsiders.”
After all that, Smookler has turned into a sake aficionado—generously sharing his top 15 picks. But he does acknowledge that he had to start from somewhere: “To anyone reading this, don’t trust me because I am a sake expert. Trust me because like most of the populace in the America, I was once new to sake and I have created an amazing transition point with Sake Social to help people approach sake.”
HAKUSHIKA KUROMATSU GOLD
“This is one of my favorite party-friendly dry sakes—it’s even filled with 18-karat gold flakes! It has a nose filled with notes of cherries and bananas, with a nice, dry finish. This one is definitely a conversation starter at parties.”
HAKUTSURU
“The Hakutsuru brewery, founded in 1743, calls this bottle their ‘most Excellent Junmai sake,’ and I couldn’t agree more! It’s balanced, clean and a simple brew that’s priced well. This sake is also versatile in that it can be enjoyed at all temperatures. I like to drink this on those cold, wintery days that need a little jolt.”
OZEKI NIGORI
“What I love about this Junmai Nigori from Ozeki sake is that it’s brewed in Northern California using locally-grown rice and water from the Sierra Nevada. Drinking this reminds me a lot of coconut milk because of the cloudiness of the sake, as well as the smooth, tropical flavor.”
OZEKI KARATAMBA “DRY WAVE”
“The ‘Dry Wave’ is one of my go-to brews, because the taste is so unexpected! While the nose on this Honjozo sake reminds me a lot of caramel, cocoa and maple syrup, this brew should drink sweet—but it really doesn’t. Rich, dry, and smooth, this brew has a velvety fluid flow.”
MANOTSURU “FOUR DIAMONDS”
“The toji (master brewer) of this sake, Kenya Kudo, is one of the youngest in Japan. This is a full-bodied Ginjo that has a hint of heat in the finish, but you can still taste a very fine layer of shiso (mint) in the underbelly. This sake also tastes great next day—you can actually taste a little more fruit in the flavor.”
YUZU OMOI “YUZU DREAM”
“Every once in a while, it’s fun to try a different type of sake, and this is it. This Tokubetsu Junmai sake is made with all-natural Yuzu juice (a Japanese citrus that’s like a lemon-orange hybrid). It is low in alcohol (7%) and is considered sweet. I enjoy drinking this during the summer as an after-dinner sake.”
DENSHIN “YUKI”
“The name ‘Yuki’ is very appropriate for this light and airy sake, meaning ‘snow.’ This sake—made with both ‘Yamadanishiki’ and ‘Gohyakumangoku’ rice—is very subtle and smooth. I recommend pairing this with lighter foods.”
KIRINZAN
“This has to be one of the most beautifully-packaged sakes I have ever seen. This makes a great gift because it’s so clean to taste and looks phenomenal. Because the rice is milled to 45%, the cleanliness is really palpable when you drink it. It’s also cool to note that the toji has been making sake for over 20 years, working in the local rice fields in the summer months and brewing sake in the fall and winter.”
NYUKON “INTO YOUR SOUL”
“The Nyukon ‘Into Your Soul’ is pretty rare—there aren’t many Tokubetsu Honjozos in the States. A full-bodied brew, this reminds me quite a bit of tequila. I recommend drinking this in a larger vessel and paired alongside soups, stews or spicy dishes.”
DAISHICHI MINOWAMON “THE GATE”
“Brewed by using the traditional kimoto method, this sake has a classic nose filled with peach, cantaloupe and raisins. This has to be one of the most fragrant sakes I have tasted. “The Gate” is Daishichi Sake Brewery’s signature junmai daiginjo sake and is named after the castle gate near the brewery.”
TOKUGAWA IEYASU
“Named after the founder of the first Tokugawa dynasty of shoguns, this ‘daiginjo’ has a great balance between sweet aroma and rich deep flavor. The Maruishi Jozo brewery has won the gold medal for this sake nine times at the National New Sake Tasting Appraisal, a highly-regarded sake tasting competition in Japan.”
1SHOIN
“Made with the very tasty and popular brewing rice called, ‘Gohyakumangoku,’ this sake has a strong personality for a Ginjo, and is great for those who like a pop in their sakes and wines.”
TENGUMAI JIKOMI JUNMAI YAMAHAI
“What a bold sake. Another great brew that’s very popular in Japan, and rightfully so! This is a super earthy brew with hints of mushroom that is best served at room temperature. I recommend to beer aficionados to sub this in place of an amber or honey stout.”
HAKKAISAN JUNMAI GINJO
“This particular sake is hard to find both in Japan and the United States—it’s so popular! Clean and crisp, every sake lover has to try this at least once. This Junmai Ginjo goes amazingly well with fish and isn’t overly dry or sweet.”
IMADA FUKUCHO SEASIDE SPARKLING JUNMAI
“Talk about a bright and cheery label—I'm particularly drawn to this refreshing sparkling sake. There are notable hints of melon, lemon and apple flavoring. I recommend pairing alongside seafood. When Toji Miho Imada began this label, there were less than 30 female brewers in the sake industry.”
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00ffc7de45a253bd5e7e7d3403d04852 | https://www.forbes.com/sites/karlaalindahao/2019/02/06/100-most-romantic-restaurants-in-america-2019/ | The 100 Most Romantic Restaurants In America: OpenTable Releases Its 2019 List | The 100 Most Romantic Restaurants In America: OpenTable Releases Its 2019 List
OpenTable, the widely-used restaurant reservations system, just released its annual user-generated 100 Most Romantic Restaurants list.
And the American People have spoken. Ohio comes in at the top with nine restaurants—three of them in Cincinnati (Restaurant L, Orchids at Palm Court, and Carlo & Johnny). The others are Pier W in Cleveland, The Bistro at Gervasi Vineyard in Canton, Chez Francois in Vermilion, Jag’s Steak & Seafood in West Chester, The Refectory Restaurant & Bistro in Columbus, and Strip Steakhouse in Avon.
Cincinnati’s Orchids at Palm Court is one of Ohio's nine honorees. PHOTO: MARK BEALER
STUDIO / ORCHIDS AT PALM COURT
Texas comes in second with eight honorees, while North Carolina and Virginia are third in line with seven restaurants each. Pennsylvania boasts six. New York State and Colorado have five each. And California, Florida, New Jersey, Nevada, and Tennessee all claim four.
Restaurant L in Ohio (by Jean-Robert de Cavel and Richard Brown) is Parisian by way of style and New... [+] York by way of attitude. And its undeniable charm? It's pure Cincinnati. Photo: Restaurant L
Interestingly enough New York City, a food-obsessed metropolis known for its restaurant culture, only claims one restaurant: The Lowell Hotel’s Majorelle, which is known for its French cuisine with a Mediterranean twist. (Last year was the same. The River Café was New York City’s only restaurant in 2018 and it fell off the list this year.)
Majorelle, helmed by Chef Richard Brower, focuses on Mediterranean-inspired French fare. It is also... [+] New York City’s single honoree. Photo: Majorelle at the Lowell Hotel
Beyond that, there are more steakhouses this year: sixteen versus last’s year’s 12. Perhaps many couples have gone ketogenic. It is, after all, one of the past year’s trendiest diets.
As with every single one of OpenTable’s lists, the roster is culled from verified diner reviews (more than 12 million for this one, specifically.) And it reflects assessments from all 50 states and the District of Columbia, involving 28,000 restaurants.
Claire’s at the Depot in Warrenton, Virginia serves contemporary American dishes—made with... [+] locally-sourced and seasonal ingredients. Photo: Claire’s at the Depot
And just as it was last year, there’s one very important (and interesting) thing to note: If you examine the list you’ll notice that while some honorees can be considered fancy, many are quiet neighborhood favorites, unpretentious spots, and low-key establishments—once again reinforcing the fact that romance and the celebration of love have nothing to do with exorbitantly-priced meals and unnecessarily fussy 20-course tasting menus. Or that $500 per person omakase. Because more often than not, regular people like you and me just want to spend quality time with a loved one over a good meal. It’s as simple as that.
Gracie's in Providence, Rhode Island is known for its exceptional (and reasonably-priced) tasting... [+] menus. Photo: Gracie’s
For instance, you’ll notice that the repeats from last year are all solid places. Restaurants that aren’t ridiculously pretentious in the least: Truluck's Seafood, Steak, and Crab House at Austin Arboretum, Rudy & Paco Restaurant & Bar in Galveston, Texas, Scalini Fedeli in Chatham, New Jersey, Claire’s at The Depot in Warrenton, Virginia, and Hugo’s Cellar at the Four Queens in Las Vegas, and then some.
It just goes to show that people don’t need to be dazzled by the server who will point out every element of your dish with a manicured pinkie finger. Many of us like good music, delicious food, efficient service, and a warm vibe. C’est tout.
Truluck’s at Austin Arboterum is a classic crowd favorite, specializing in steaks, seafood, and... [+] crustaceans. Photo: Truluck Seafood Steak and Crab
“These 100 restaurants excel at setting the table for romance and creating intimate dining experiences at every service,” OpenTable’s chief dining officer, Caroline Potter, said in a statement. “Whether you’re celebrating Valentine’s Day with a new special someone, a spouse, or even a friend, you can count on this list to find not only a restaurant with the right ambiance—but also an exceptional meal.”
To view the full list, click here or scroll down. And if you live in America’s neighbor to the north, OpenTable has something for you too: The 100 Most Romantic Restaurants in Canada.
Newport’s Bouchard Restaurant and Inn is about all things French—serving dishes such as duck breast... [+] with a Cognac-balsamic reduction, escargot, and tranche en boeuf with sauce Bordelaise. Photo: Bouchard Restaurant and Inn
OpenTable’s 100 Most Romantic Restaurants in America
801 Chophouse (Des Moines, Iowa)
Altius (Pittsburgh, Pennsylvania)
Ariana (Bend, Oregon)
Atlantis Steakhouse, Atlantis Casino Resort Spa (Reno, Nevada)
BakerStreet (Fort Wayne, Indiana)
Bartolotta’s Lake Park Bistro (Milwaukee, Wisconsin)
Baxter’s Lakeside Grille (Lake Ozark, Missouri)
Belvedere Inn Restaurant and Bar (Lancaster, Pennsylvania)
Benvenuti’s Ristorante (Norman, Oklahoma)
Black Cat (Boulder, Colorado)
The Bistro at Gervasi Vineyard (Canton, Ohio)
Bohanan’s Prime Steaks and Seafood (San Antonio, Texas)
Bolete Restaurant (Bethlehem, Pennsylvania)
Bookbinder’s Seafood and Steakhouse (Richmond, Virginia)
Bouchard Restaurant and Inn (Newport, Rhode Island)
Café Monarch (Scottsdale, Arizona)
Café Provence (Prairie Village, Kansas)
Cafe Sparrow (Aptos, California)
Caprice Bistro (Wilmington, North Carolina)
Carlo & Johnny (Cincinnati, Ohio)
Chandlers Steakhouse (Boise, Idaho)
Chef’s Table at the Edgewater (Winter Garden, Florida)
Chez Francois (Vermilion, Ohio)
Chimney Park (Windsor, Colorado)
Christopher’s World Grille (Bryan, Texas)
Circa 1886 (Charleston, South Carolina)
Claire’s at the Depot (Warrenton, Virginia)
Collage Restaurant (St. Augustine, Florida)
Connors Steak & Seafood (Huntsville, Alabama)
Cygnus 27 (Grand Rapids, Michigan)
The Del-Bar (Lake Delton, Wisconsin)
The Dining Room at Castle Hill Inn (Newport, Rhode Island)
Erling Jensen The Restaurant (Memphis, Tennessee)
Flagstaff House (Boulder, Colorado)
Fleurie (Charlottesville, Virginia)
Flight Restaurant & Wine Bar (Memphis, Tennessee)
Folk’s Folly Prime Steak House (Memphis, Tennessee)
Four Winds Steakhouse (Wills Point, Texas)
Franklinville Inn (Franklinville, New Jersey)
The Gamekeeper (Boone, North Carolina)
Geronimo (Santa Fe, New Mexico)
Gracie’s (Providence, Rhode Island)
Hanover Street Chophouse (Manchester, New Hampshire)
Harvest Beat (Seattle, Washington)
Hugo’s Cellar at the Four Queens Resort and Casino (Las Vegas, Nevada)
The Ivy Inn Restaurant (Charlottesville, Virginia)
Jag's Steak & Seafood (West Chester, Ohio)
Joe Vicari's Andiamo Italian Steakhouse at The D Las Vegas (Las Vegas, Nevada)
Katherine’s Steakhouse at the Casablanca (Mesquite, Nevada)
Kimberton Inn (Kimberton, Pennsylvania)
L'Auberge Chez Francois (Great Falls, Virginia)
La Fable (Rehoboth Beach, Delaware)
La Panetiere (Rye, New York)
Latitudes at Sunset Key Cottages (Key West, Florida)
Le Fou Frog (Kansas City, Missouri)
Le Vallauris (Palm Springs, California)
Le Yaca (Williamsburg, Virginia and Virginia Beach, Virginia)
Lemaire at The Jefferson Hotel (Richmond, Virginia)
Lewnes’ SteakHouse (Annapolis, Maryland)
Lon’s at The Hermosa Inn (Paradise Valley, Arizona)
Mahogany Prime Steakhouse (Tulsa, Oklahoma)
Majorelle at the Lowell (New York, New York)
The Melting Pot (Huntersville, North Carolina and Midtown Charlotte, North Carolina)
Millwright’s (Simsbury, Connecticut)
Minerva’s (Sioux Falls, South Dakota)
Mizuna (Denver, Colorado)
Mo’s: A Place for Steaks (Milwaukee, Wisconsin)
Montalcino Ristorante Italiano (Issaquah, Washington)
Monterey Bay Fish Grotto, Mt. Washington (Pittsburgh, Pennsylvania)
Myron’s Prime Steakhouse at Alon Town Centre (San Antonio, Texas)
Nocturne Jazz and Supper Club (Denver, Colorado)
Orchids at Palm Court (Cincinnati, Ohio)
Paseo Grill (Oklahoma City, Oklahoma)
Pellana (Peabody, Massachusetts)
Peter Shields Inn and Restaurant (Cape May, New Jersey)
Pier W (Cleveland, Ohio)
The Prime Rib (Baltimore, Maryland)
The Refectory Restaurant & Bistro (Columbus, Ohio)
Restaurant L (Cincinnati, Ohio)
Rey’s (Raleigh, North Carolina)
Ristorante Lombardo (Buffalo, New York)
Rudy & Paco Restaurant & Bar (Galveston, Texas)
Russell’s Steaks, Chops, and More (Williamsville, New York)
Ryan’s Restaurant (Winston-Salem, North Carolina)
Saint Jacques French Cuisine (Raleigh, North Carolina)
Salt at The Ritz-Carlton (Amelia Island, Florida)
Scalini Fedeli (Chatham, New Jersey)
Second Empire Restaurant and Tavern (Raleigh, North Carolina)
Sorrento Ristorante Italiano (Houston, Texas)
St Martin’s Wine Bistro (Dallas, Texas)
St. John’s Restaurant (Chattanooga, Tennessee)
Strip Steakhouse (Avon, Ohio)
Summit House (Fullerton, California)
The Tailor and the Cook (Utica, New York)
Tony’s (St. Louis, Missouri)
Trattoria Stella (Traverse City, Michigan)
Truluck’s Seafood, Steak, and Crab House at Austin Arboretum (Austin, Texas)
The Victor Cafe (Philadelphia, Pennsylvania)
Vivace by Daniel Scordato (Tucson, Arizona)
Wally’s Desert Turtle (Rancho Mirage, California)
Washington Inn (Cape May, New Jersey)
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2a0763956e3d8a8e4a4f3199c11b9b6e | https://www.forbes.com/sites/karlaalindahao/2019/03/12/best-cbd-products-and-best-cbd-edibles-2019/?sh=1f92558e6149 | Cannabis for the Non-Stoner: 11 of the Best CBD Products to Try Right Now | Cannabis for the Non-Stoner: 11 of the Best CBD Products to Try Right Now
I used to pop Aleve as if they were Tic Tacs. Three at a time, four at a time—whatever would get the job done. And if that meant taking 15 gel caps a day so be it. Liver be damned.
You see, I experienced my first “episode” at 31. I was standing over the sink one fall morning and sneezed. Hard. Before I knew it, my lower back gave way. Then a tremendous pain engulfed my body. And get this: The episodes recurred whenever they felt like it—peskier than a hungry mosquito. Twice a year if I was lucky, more if I wasn’t. (Once, in Paris, I actually had to purchase a cane. The only consolation to that otherwise crippling experience was that it felt comically chic: I was hobbling in The City of Light, clad in Hermès scarves.)
Aurora Elixirs is marketed as a mixer for cocktail creation. It is, however, a very good drink that... [+] can stand alone. Aurora Elixirs
But during a trip to Las Vegas in 2017, I discovered CBD—the non-psychoactive cannabinoid found in Cannabis Sativa and hemp. I’d heard about it but I was skeptical. Could pain that had once rendered me dependent on a cane be helped by a single gumdrop? It sounded like one for the birds. I was never a big pot smoker growing up, nor have I ever been one to follow health fads. (I drink matcha because I like it—not because I think it will add years to my life.) But when I started reading more about CBD’s benefits it all made sense to me. The enthusiastic pro-CBD proclamations from friends didn’t hurt either. Plus, the prospect of natural pain relief was enormously appealing.
“CBD is extremely anti-inflammatory and neuroprotective. A normal person may use it to prevent conditions such as arthritis or even topically to prevent acne breakouts,” Dr. Shivani Amin, a physician and cannabis expert who is a member of the AMMPA (American Medical Marijuana Physicians Association), says. “I think CBD shows great promise for the future. It all boils down to educating the public about the correct usage and understanding the plant better.”
Plus Products make a variety of CBD, THC, and CBD:THC candies—all of which are packaged in nifty... [+] little tins that’ll fit anywhere. Plus Products
But be wary of the products you buy and do your research. Some cannabis products work while many don’t, mainly due to lack of regulatory testing from the powers that be and quality control within companies, which is apparently common in the cannabis industry. Your best bet to avoid buying bogus products is to purchase your goods in states where cannabis is legal—because certain systems, standards, and protocols have already been put in place (such as seed-to-sale tracking).
So I went on a months-long mission to try various CBD edibles, tinctures, balms, and vapes. What I soon discovered was that cannabidiol is no lightning bolt cure. Think of it as taking maintenance meds: You have to consume it regularly—in a dose and delivery method that works for you—to notice the progressive increase of benefits. It also doesn’t leave you completely devoid of the misery of pain. Instead, CBD helps make pain infinitely more tolerable—downgrading it from ER-worthy agony to manageable discomfort.
And dosing is crucial.
“The most common symptoms I treat with CBD are inflammatory conditions and it is also often used for pain,” Dr. Amin says. “Dosing is patient dependent. I always start low and go slowly. I have found that 15mg of CBD is a good starting dose for most patients. You have to be careful after that and titrate each patient individually due to the chance of potentially increasing anxiety and depressive symptoms. I have found the most convenient way for most of my patients to consume CBD is through tincture form. But capsules and edibles are also great ways to consume CBD on a daily basis.”
San Francisco-based Pot d'Huile is beloved by pro-cannabis chefs and home cooks because of its... [+] uncompromising flavor. The company even hosts pop-up dinner collaborations with chefs. Luke Beard
Another thing I learned: CBD becomes more effective when taken in conjunction with a low dose of THC (tetradhydrocannabinol, the psychoactive component of cannabis). For those who worry about getting high, fear not. I was initially concerned about the possibility of diminished faculties. After all, many single-serving THC edibles start at 10mg—but it’s good to note that most people won’t need even half as much. So you can do as I do and cut THC chocolate squares or gummies as you see fit—and then “pair” them with a CBD edible or tincture. I’ve also started to microdose edibles that contain both CBD and THC. (I quarter or halve a Dixie Synergy Milk Chocolate 1:1 depending on how I feel.)
“Skepticism comes from lack of understanding. I have treated many patients with chronic conditions with full spectrum CBD and attained great results,” Dr. Amin says. “I also believe the public needs to understand that CBD works in conjunction with THC. Usually this requires at least 3–5% THC to work for serious forms of pain and more chronic medical conditions. I have patients come in with chronic and severe pain expecting to have their pain alleviated with just CBD. Although CBD works well for pain, in many situations patients with severe pain need to have some THC. [The cannabinoids ] work synergistically to help ease severe pain.”
Recess, a flavored sparkling water drink with hemp extract and adaptogens, has been popular among... [+] millennials. But the verdict is out on whether it’s effective or not. Photo: Recess
These days I’m a believer. It’s difficult to ignore the fact that Epidiolex—the CBD-based epilepsy medication—was approved by the F.D.A last year. Or that athletes are abandoning NSAIDs (nonsteroidal anti-inflammatory drugs, such as ibuprofen or naproxen) for greener alternatives. Then there are Alfie Dingley and Billie Caldwell in the UK: Their cases involving rare forms of epilepsy have prompted UK home secretary Sajid Javid to say that specialists will soon be able to prescribe cannabis-based medication. Beyond that, nearly 7% of Americans are already using CBD—and given the population, that’s a staggering number.
Me? I haven’t taken an Aleve in more than a year. And no episodes either. Not after a particularly grim run or even a grueling Krav Maga session. Not even during a week-long fitness retreat. So here are a few of CBD favorites that have helped me deal with pain and soreness—plus a few THC–CBD combo products for those who are so inclined.
Kiva Confections’ Terra Bites come in two flavors: chocolate-covered coffee beans and... [+] chocolate-covered blueberries. It’s great when paired with a CBD-only edible. Kiva Confections
LORD JONES CBD GUMDROPS (20 MG PER PIECE)
I’m a sucker for packaging. And so I was immediately drawn to Lord Jones’ gumdrops, which are infused with broad spectrum CBD (not to be confused with full spectrum and isolate). It’s mighty convenient for frequent travelers like me who may want to take CBD while out and about: Just drop the (chichi) box in your purse—as opposed to worrying about leakage from a bottle of tincture. It also helps that they’re delicious—a little overly sweet but that’s hardly a crime. The downside? It’s pricey. Purchased online a nine-gumdrop box will set you back $45. In a shop like Clover Grocery in New York, it costs $50.
The New York Times may have called cannabis brand, Beboe, the Hermès of cannabis. But Lord Jones’... [+] packaging is actually reminiscent of an Hermès box. Lord Jones
POT D’HUILE CBD-INFUSED OLIVE OIL (1MG OF CBD PER 1ML OF OIL)
For home cooks like me, I recommend CBD extra virgin olive oil because of its versatility. You can drizzle it on everything from salads to pizza and even brambleberry ice cream. I even make a miso-honey glaze while using a little bit of the stuff. In particular, I’m a big fan of Pot d’Huile, which was founded by San Francisco-based Yannick Crespo. It’s stellar. For one thing, it tastes exactly the way good EVOO should—with none of that “green” marijuana aftertaste. It also doesn’t remind me of Bertolli—not that there’s anything wrong with it. But you know, delicious EVOO is nothing like Bertolli. Crespo attributes Pot d’Huile’s non-compromising flavor with the ethanol extraction process that the company uses, which is slightly more expensive—in addition to using locally-sourced oil from Northern California. The flavor is so good that Pot d'Huile regularly hosts pop-up dinners with chefs who are so into it. (And if you ever find yourself in a city where they’re hosting, it’d be a shame to skip out.) But beyond all that, Pot d’Huile makes dosing easy: It’s 1mg of CBD per 1ml of olive oil. So all you’ll really need to incorporate CBD EVOO into your meals are measuring spoons. And yes, they do have THC olive oils as well—at $50 for 100ml. In the future, the company also has plans on creating a THC–CBD oil. Easy peasy.
For chefs and home cooks, Pot d’Huile extra virgin olive oil is a pantry must-have. Jamie Evans
POTLI CBD HONEY (LESS THAN 10 MG OF CBD PER 1 TBSP)
If you’re the kind of person who eats, drinks, and cooks with honey, then this is the CBD product for you. Put it on ricotta toast with some figs. Make a salad dressing or sauce with it. Use it to sweeten your tea. Dump spoonfuls of it on your breakfast yogurt or oatmeal—then top the whole thing off with berries. Hell, you can even eat it right out of the jar. Anything goes, really. Just make sure you’re minding your dosage.
Got a sweet tooth? Into CBD? Then Potli’s CBD honey is what you’re looking for. Monica Lo
KIVA DARK CHOCOLATE CBD + THC BAR (5MG THC AND 5MG CBD PER SERVING)
I’m ordinarily not a chocolate or sweets person. But when it comes to edibles, this delivery method works best for me when I’m traveling and away from my kitchen. Kiva’s products are what I carry whenever work (or pleasure) takes me on extended trips. The ginger dark chocolate and espresso dark chocolate are my favorites. They’ve got just enough THC and CBD to help ward off jet lag and fatigue. I also take them when I’m extra sore from running or Krav Maga. (It really does wonders for pain and inflammation.) But it’d be a disservice if I only mentioned Kiva’s chocolates. The company also offers Camino gummies, of which the sparkling pear and wild berry, are superb. The THC-only Terra Bites chocolate-covered blueberries are a gift from the gods—they work, they fit nicely in my purse, and they’re delicious. Also: a single dose (5mg) is low enough so that when paired with a CBD-only confection, such as Lord Jones’ gumdrops, there’s not really a high. You only get a pleasant mellowness that radiates throughout your body, which is almost akin to a mild boozy buzz—in a happy and good way. (In budtender lingo, it’s called a body high.)
Kiva Confections’ CBD:THC ginger dark chocolate is just the right amount of sweet. And no, you won’t... [+] taste the cannabis (which sometimes leaves a bitter green aftertaste) at all. The flavor is all chocolate. Kiva Confections
AURORA CBD SPARKLING DRINK (15MG PER BOTTLE)
I’m not big on CBD drinks. But I can appreciate that others are. And in the cannabis world, CBD and THC drinks abound: There’s CBD Living Water, Recess, Vybes, Lagunitas HiFi Hops, Somatik Cold Brew, Kikoko Tea, and more. But Aurora Elixirs is what I was drawn to. It’s marketed as a mixer for when you want to make cocktails. I, however, think it’s perfectly fine on its own. Pop it in the fridge to cool and drink it whenever you need it. No complicated recipe or garnish required.
Aurora Elixirs is one of many CBD drinks in the market. But this one is the most refreshing. Aurora Elixirs
VALHALLA CONFECTIONS TROPICAL TWIST CBD–THC GUMMIES (5MG THC AND 10MG CBD PER SERVING)
One major factor I considered when narrowing down this roundup is flavor. It comes in second to dosage—because nobody wants to consume anything that tastes remotely medicinal. Valhalla’s Tropical Twist is both tasty and dosed conveniently: Each gummy contains just enough THC and CBD to ease pain and promote recovery. And because it packs flat, it’s easy to stash and carry around. (I actually put a whole package in my laptop sleeve for accessibility when I’m on the go.)
If you’re not the kind of person who’s willing to “hack” CBD and THC edibles to pair with each... [+] other. Valhalla’s individual doses are ideal, ratio-wise. Valhalla
PLUS CBD RELIEF PINEAPPLE AND COCONUT GUMMIES (<0.1MG THC AND 5MG CBD PER SERVING)
This is what you’ll want (or need) if you’re looking for a “light” reprieve from discomfort. Or if you’re trying a THC:CBD edible for the first time—without any of the unpleasant side effects. Or if you’re taking CBD on a daily basis as maintenance. I guess what I’m trying to say is that Plus’ pineapple and coconut gummies will do you no harm. It’s a safe bet for beginners.
If you really want something that’s ultra-low dose, Plus Products’ pineapple and coconut gummies... [+] deliver less than 2mg of THC—just enough to work in conjunction with its 5mg of CBD. Plus Products
SOMATIK SPARKS CHOCOLATE-COVERED GOJI BERRIES (1MG THC AND 2MG CBD PER BERRY)
If you really want something that’s ultra-low dose, these goji berries are the way to go. At 1mg THC and 2mg CBD per piece, there’s no going wrong. And it’s even more delicious than Plus Products’ pineapple and coconut gummies. Beware though: They’re beyond tasty so it’s very easy to forget that they actually contain cannabis. The organic goji berries are sourced from Tibet via Imlak’esh Organics and the chocolate complements them perfectly. I could eat three handfuls. But, of course, I won’t.
Trying a THC-CBD edible for the very first time? These goji berries are the way to go. Somatik
CHEEBA CHEWS THC:CBD CHOCOLATE TAFFY (5MG THC AND 5MG CBD PER A TENTH OF A PIECE)
Cheeba Chews has a major fan base partially because of its potency and consistent dosage. (Even Andy Cohen enjoys them.) And for good reason. Each miniscule 1:1 chew contains 50mg of THC and 50mg of CBD. So consume it with caution. Here’s how: Place the taffy in the freezer for three to five minutes and cut it into tenths. That will give you a reasonable dose of approximately 5mg of THC and CBD per piece. Under no circumstance should you eat the whole chew—depending on your tolerance level, you may experience palpitations, anxiety, or a general sense of being mentally unwell. As an acquaintance put it, “You take too much and you feel like you’re losing your mind.” (Personally, I only have two teeny pieces and that’s on a bad day.) No relatively healthy person wants or needs 50mg of THC.
Cheeba Chews has a major fan base partially because of its potency and consistent dosage. And for... [+] good reason. Each miniscule 1:1 chew contains 50mg of THC and 50mg of CBD. So consume it with caution. Cheeba Chews
MIGHTY HEALTH BALANCE HEMP-BASED CBD NEUTRACEUTICAL (10MG CBD PER CAPSULE)
Mighty Health’s Balance formula is exactly what you need if you don’t care for chocolate, tinctures, olive oil, gummies, or vapes. Balance comes in capsule form. And while it contains a good dose of CBD, it’s not just a CBD pill. It’s a neutraceutical, which is technically not recognized as a separate category by the F.D.A—instead, neutraceuticals are pretty much treated like dietary supplements. This one in particular contains ashwagandha, L-Theanine, theobromine, and curcumin. I know, it sounds very Goop-y. But the most important thing is its per-capsule CBD content, which is a good dose at 10mg.
While Mighty Health’s Balance contains a good dose of CBD, it’s no ordinary a CBD capsule. It also... [+] contains ashwagandha, L-Theanine, theobromine, and curcumin. Mighty Health
OJAI ENERGETICS FULL-SPECTRUM WATER SOLUBLE CBD TINCTURE (8.3MG PER ONE FULL DROPPER)
Let’s say you’re in no mood for edibles, vapes, or capsules. Or none of the aforementioned delivery methods suit your lifestyle. Simply buy a full-spectrum CBD tincture such as the one Ojai Energetics offers. It’s unlike most tinctures, which are clear and oil based. This one is a deep moss green—extracted from whole plant—and water soluble. So you can put a dropper full into your coffee, chai, smoothie, or anything else really. And you can be sure you’ll be consuming all of it. (There won’t be any residue sticking to the sides of your glass—the way it is with many other oil-based drops.) Another plus is that it’s surprisingly sweet for something that looks like a bitter green juice made of 100% kale. I typically use two full droppers in my (home-brewed) chai and it’s helped tremendously with post-workout soreness.
Unlike most tinctures, which are clear and oil based. Ojai Energetics is a deep moss green—extracted... [+] from whole plant—and water soluble. Ojai Energetics
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d631a645b630d5a99598bbe44abe48bf | https://www.forbes.com/sites/karlaalindahao/2019/04/25/best-mocktails-2019/ | The Rise of Excellent Zero-Proof Concoctions: 5 of the Best Non-Alcoholic Drinks to Make Now | The Rise of Excellent Zero-Proof Concoctions: 5 of the Best Non-Alcoholic Drinks to Make Now
Alcohol-free cocktails, from left: Seldom in the DayLight, Matcha Mint Spritz, Shrub, and Hell in a... [+] Handbasket.
Sometimes, I just don’t feel like drinking. There, I said it.
I consume fine spirits and food for a living. That means I often go to tastings—sometimes several of them in a day. I visit distilleries. I check out bars. I asses the knowledge, service, warmth, and hospitality of the bar staff. I travel to “drinking cities” and embark on pilgrimages to legendary watering holes. I’m a card-carrying member of the Scotch Malt Whisky Society. I believe in being a bar regular, knowing the bartender’s name, and tipping well. I collect hard-to-find bottles. Most of my disposable income is spent on whiskey and wine—so much so that our minuscule New York City apartment now resembles a liquor store-cum-library.
And I absolutely love all of it.
But there are days—even weeks—when I simply refuse to drink. Booze is fun, delicious, and makes life worth living. Much like good food. But never in excess. Think about it: Can you actually taste how awesome Brora 35 is when you’re plastered or when your palate is completely fatigued? No. You cannot. Also, the last thing anyone needs to hear from a doctor is, “Your liver is damaged and you have to quit.”
Julia Momose’ alcohol-free orange coffee tonic was developed for Starbucks Reserve Roastery’s... [+] bar—and it’s reminiscent of an Aperol spritz, but better and more balanced. Photo: Karla Alindahao
So if you love drinking and appreciate having a dram (or three), there’s only one way to ensure that you get to do it for the rest of your life: Listen to your body and take a break when you need it. Imbibe to enjoy, not to get drunk. Feeling sluggish and mentality slow? Detox. Suffering from booze bloat? Detox. Trying to get fit? Detox. Preparing for a major meeting or presentation? Detox. Expecting? Detox—for nine months.
No matter what the reason, there’s no harm in skipping several happy hours. Forget about FOMO and don’t listen to so-called friends urging you to drink when you’re not up for it. You can always retox when you’re ready: The wonderful world of booze won’t go away just because you abstained for a few days or weeks.
At the end of the day, moderation is key—and people are more health conscious than ever. According to the National Survey of Drug Use and Health (NSDUH), alcohol abuse has been declining steadily throughout all age groups.
So it irks me when I go to a bar that doesn’t offer zero-proof alternatives other than water or club soda. I love being in a bar—it’s the vibe, the people, the energy. I just don’t feel the need to drink all the damn time. I mean, I’m perfectly fine drinking water when I’m abstaining—in fact, I prefer it. But what New Yorker is okay with not having options?
Julia Momose—the genius cocktail creative behind Michelin-starred Oriole and a partner in Kumiko... [+] (the eight-seat, omakase-style bar with a Japanese-inspired dining room in Chicago’s West Loop)—is a fierce advocate of spiritfree drinks. Photo: Sammy Faze
That’s why it’s refreshing to have someone like Julia Momose—the award-winning cocktail genius behind Kumiko, an eight-seat omakase-style bar with a Japanese-inspired dining room in Chicago’s West loop—to be such an outspoken advocate for non-alcoholic drinks. She believes in it so much that she’s even written a manifesto and disapproves of the term “mocktail,” which is technically pejorative. Instead, she prefers the word “spiritfree.” Without the hyphen, mind you.
“I am the only daughter of a missionary couple, who have chosen not to drink alcohol. I grew up in a country where drinking is very prevalent and people drink very openly, but my parents never did and never really talked about it. I just grew up knowing it was taboo in our household,” Momose explained. “To go from the extremes of growing up in a dry home to being the person pouring and selling alcohol set in me the desire to create drinks that people who didn't want to drink alcohol could enjoy as well. At every place I have worked since moving to America, I have developed spiritfrees in the hopes that one day my parents would be able to visit and have the full experience. Until then, I am determined to make what small difference I can, in the lives of those who have chosen not to drink alcohol and have chosen to come to my bar. I hope that they feel happy, sophisticated, and above all, special.”
But Momose, who developed delicious spiritfree concoctions for Starbucks Reserve Roastery’s bar, is not alone in her endeavors.
Listen Bar founder Lorelei Bandrovschi started out with pop-ups. Now, she’s crowdsourcing to open a... [+] permanent alcohol-free bar in Brooklyn. Photo: Sasha Charoensub @sashabphoto
There’s also Lorelei Bandrovschi, the founder of booze-free Listen Bar—a New York City establishment that started as a pop-up and is now crowdsourcing to fund its first permanent location. (It’s already exceeded its $25,000 goal and is now on its stretch goal of $40,000, which the bar is very close to achieving.) Part of the appeal is its inclusiveness and judgment–free vibe. Its mission states, “We think about things that other bars don’t—like working with a nutrition expert to make sure no matter your diet and tastes, there’s something for you on our menu.”
It also aims to welcome everyone: “We’re booze-free, rather than sober—because we really don’t judge whatever you get into outside our doors. We’re a bar for everybody—everybody who’s down (or at the very least intrigued) to go out without drinking. You can be sober or hungover, and we’ll like you just as much.”
Zero-proof cocktails needn’t be boring. They can be as complex and sophisticated as their... [+] alcohol–based cousins. Photo: Tonje Thilesen
Part of Bandrovschi’s plan was to get a health and wellness coach and a nutritionist to join the team. Top barkeeps are also involved—including Aaron Polsky of Los Angeles’ Harvard & Stone, Pamela Wiznitzer of New York’s Henry at Life Hotel, Thomas Henry brand ambassador Chockie Tom, and of course, Julia Momose.
“I was introduced to Lorelei over email by a friend of a friend. She and I chatted over the phone about her upcoming spiritfree pop-up bar,” Momose said. “I was thrilled to speak with someone so passionate about sharing good fun and delicious drinks in a setting where alcohol isn’t necessary. She asked me to share a recipe for an aperitivo–style bitter drink, which happened to be something that I had been developing at the time and I was happy to be involved!”
Listen Bar’s Dollar Slice drink is made with Seedlip Spice, Tabasco Sriracha, a ”pizza salt” rim,... [+] and drops of Plant People CBD tincture if you’re so inclined. Photo: Tonje Thilesen
Beyond all that, in this day and age, more and more people are beginning to prize wellness and mental health over the fleeting buzz that alcohol provides. It doesn’t necessarily mean abstinence—but it’s really more about balance and moderation. It’s also about respecting the life decisions that individuals choose to make. After all, bars are supposed to be welcoming and warm and friendly.
“I believe that bartenders and bar owners are in a unique position to bring change to their communities. Inclusivity may be shown in many ways to make a bar a safe space to people of all backgrounds, beliefs, and identities,” Momose says. “As human beings, we each have moments where we want to be out and about, whether it is to taste something delicious, to meet people, or simply to have a safe place out of the house. Why should bars only be for those who are enjoying alcohol? Who said that you must be drinking alcohol to be at a bar? I believe that offering a considered selection of spiritfrees at a bar or restaurant is like a little beacon of light—that this is a place where you will not be judged for abstaining.”
Booze-free and low-proof drinks have been gaining traction in America for the past few years now. Photo: Molly Tavoletti
FIVE EASY-TO-MAKE ALCOHOL-FREE COCKTAILS
Seldom in the DayLight at RedFarm and Decoy
“The cocktail is a perfectly refreshing cooler for the warmer months, thanks to the bracing combination of mint, lime, and sugarcane juice—plus icy club soda. From summer in the city to a sunny beach, this drink is sure to help beat the heat.” —Shawn Chen, beverage director
Ingredients:
3 oz. Fever-Tree Club Soda
1 oz. lime juice
1.5 oz. sugarcane juice
3 lime wedges
5-6 mint leaves
Method: Build in a Collins glass. lightly muddle lime wedges, smack mint, add lime juice, sugarcane juice, and top with Fever-Tree club soda. Garnish with sugarcane stick and mint sprig.
Hell in a Handbasket at Harvard and Stone
“This is a shandy, so it combines the bright qualities of a sour with the refreshing qualities of a lighter–bodied beer. The mango is a perfect summer fruit, and the tajín adds a spicy note that makes this drink pair well with grilled food at a summer cookout.” —Aaron Polsky, bar manager (recipe by Joe Bernardo, bartender)
Ingredients:
2 oz. Seedlip Spice
.75 oz. ginger syrup
.75 oz. lemon juice
1 oz. orange juice
2 tsp. mango jam (Margie’s or other brand)
Method: Combine ingredients in cocktail shaker, shake and strain over ice in a hurricane glass. Top with non-alcoholic beer (we use Old Milwaukee). And garnish with mango slice dipped in tajín (a dried chile and lime salt).
Shrub at Auburn
“The Shrub was borne out of the belief that this type of drink does not need to be any less complex or as satisfying as a full-proof cocktail. We are still trying to create interesting juxtapositions of flavors and textures within each drink, still trying to play with the guest’s expectation of the flavor based on the names and listed ingredients of each—and to try and make something that’s visually appealing as well.” —Lauren Corriveau and Matthew Belanger, bar collaborators at Auburn Los Angeles
Ingredients:
2 oz. beet shrub
2 oz. Seedlip Spice
¼ oz. lemon juice
Top with ginger soda
Garnish with a lemon wheel and beet leather candy
Method: Combine all ingredients in a tin shaker with ice, shake for 3-4 seconds (soft shake) and put over ice in a Collins glass, top with ginger soda and garnish.
Matcha Mint Spritz at Intelligentsia Coffee
“The goal with any drink, zero-proof or otherwise, is to highlight the extraordinary ingredients used to make it. Additionally, a non-alcoholic cocktail should still make you stop and think. By using fresh mint paired with Kilogram Tea’s organic matcha and the soft aroma of Fever-Tree club soda, the Matcha Mint Spritz reminds us that sunny days are just around the corner.”—Jake Wagner, shift lead barista at Intelligentsia Coffee, Logan Square
Ingredients
1 tsp. matcha
1 ½ tbsp. simple syrup
2 tbsp. water (heated to 180°F, since matcha is more delicate than others, using water at this temperature creates a concentrate)
3-4 mint leaves
Club soda
Half lemon wheel
Method: Add one scoop of ice to the large shaker tin. Sift matcha into the small shaker tin. Add simple syrup and water heated to 180°F. Whisk to combine. Smash 3-4 mint leaves in your hand and drop them into the tin. Pour the small tin over the ice in the large tin and give it a good hard shake. Dump contents into a 17 oz. glass. Fill the rest of the glass to the top with ice. Top with cold club soda. Garnish with a half lemon wheel on the rim of the glass, or garnish of your choice.
To Prep Half Lemon Wheel: Wash the lemons. Cut the lemon in half, vertically then again, horizontally. Cut three half wheels from the center cut out toward the ends. The wheels should be about ⅜ inches thick.
Grandpa Irv’s Old Fashioned at Fairgrounds Cafe
“This cocktail was inspired by its namesake, my Grandpa Irv. He was my hero, and unfortunately passed away a couple weeks before we opened our first Fairgrounds cafe so we wanted to honor him by naming one of our signature drinks after him.” —Michael Schultz, CEO of Fairgrounds Coffee & Tea, Chicago
Ingredients:
1 shot espresso
½ oz. simple syrup
5 dashes walnut bitters
Method: Add to shaker and top with ice. Stir and shake for 30 seconds. Strain into a rocks glass with ice. Garnish with orange peel.
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1c88dd9cbf31fd0bd0c9d7c2f1205b47 | https://www.forbes.com/sites/karlaalindahao/2019/04/27/james-beard-media-awards-winners-2019/?sh=7141e05b2801 | 2019 James Beard Media Awards: The Complete List of Winners | 2019 James Beard Media Awards: The Complete List of Winners
Netflix’s widely-popular Salt Fat Acid Heat—starring food writer and chef Samin Nosrat—won the... [+] “Television Program, on Location” Award. Photo: Netflix
When I'm not cooking, eating, or drinking, I have a rapacious appetite for reading about them or bingeing on food shows. And so every year I look forward to the annual James Beard Foundation Media Awards to see what I may have missed and should devour next.
Last night, guests and nominees gathered at Pier Sixty in New York City’s Chelsea Piers to fete media stars of the culinary world—celebrating the year’s best books, podcasts, shows, documentaries, webcasts, and works of journalism. (Note though that the JBF Media Awards is not to be confused with the foundation’s Restaurant and Chef Awards, which will be announced on May 6 at the Lyric Opera of Chicago.)
Winner of the General cookbook category—Christopher Kimball’s Milk Street: Tuesday Nights—features... [+] more than 200 simple (but bold and interesting) easy weeknight dinner recipes. Photo: Christopher Kimball's Milk Street
Notable winners include The Times Picayune’s Brett Anderson for the inaugural Jonathan Gold Local Voice Award and Jessica Harris for the Cookbook Hall of Fame. There were also two posthumous awards—The Los Angeles Times’s legendary Jonathan Gold (for the Craig Claiborne Distinguished Restaurant Review Award) and Chef Fatima Ali (for Personal Essay, Short Form.)
Here’s the complete list of winners.
2019 JAMES BEARD FOUNDATION MEDIA AWARDS WINNERS
2019 JAMES BEARD FOUNDATION BOOK AWARDS: For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2018
Photographer Andrea Fazzari profiled 31 of Tokyo’s rising culinary stars in her 304-page book, Tokyo... [+] New Wave. Photo: Andrea Fazzari / Ten Speed Press
American: Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day by JJ Johnson and Alexander Smalls with Veronica Chambers, (Flatiron Books)
Baking and Desserts: SUQAR: Desserts & Sweets from the Modern Middle East by Greg Malouf and Lucy Malouf, (Hardie Grant Books)
Beverage: Wine Folly: Magnum Edition by Madeline Puckette and Justin Hammack, (Avery)
General: Milk Street: Tuesday Nights by Christopher Kimball, (Little, Brown and Company)
Health and Special Diets: Eat a Little Better by Sam Kass, (Clarkson Potter)
International: Feast: Food of the Islamic World by Anissa Helou (Ecco)
Photography: Tokyo New Wave by Andrea Fazzari (Ten Speed Press)
Reference, History, and Scholarship: Canned: The Rise and Fall of Consumer Confidence in the American Food Industry by Anna Zeide, (University of California Press)
Restaurant and Professional: Chicken and Charcoal: Yakitori, Yardbird, Hong Kong by Matt Abergel, (Phaidon Press)
Single Subject: Goat: Cooking and Eating by James Whetlor, (Quadrille Publishing)
Vegetable-Focused Cooking: Saladish by Ilene Rosen, (Artisan Books)
Writing: Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward Lee, (Artisan Books)
Book of the Year: Cocktail Codex by Alex Day, Nick Fauchald, and David Kaplan, with Devon Tarby, (Ten Speed Press)
Cookbook Hall of Fame: Jessica B. Harris
2019 JAMES BEARD FOUNDATION BROADCAST MEDIA AWARDS: For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2018
Chef Marcus Samuelsson won Outstanding Personality for No Passport Required, which airs on PBS. Photo: PBS
Documentary: Modified (Airs on: Film festivals and Vimeo)
Online Video, Fixed Location and/or Instructional: MasterClass — Dominique Ansel Teaches French Pastry Fundamentals (Airs on: MasterClass)
Online Video, on Location: First We Feast’s Food Skills — Mozzarella Kings of New York (Airs on: YouTube)
Outstanding Personality: Marcus Samuelsson, No Passport Required (Airs on: PBS)
Outstanding Reporting: Deep Dive and Food for Thought, 2018 PyeongChang Winter Olympics (Reporter: David Chang / Airs on: NBC, NBCSN)
Podcast: Copper & Heat — Be a Girl (Airs on: Copper & Heat, iTunes, Spotify, and Stitcher)
Radio Show: The Food Chain — Raw Grief and Widowed (Airs on: BBC World Service)
Special (on TV or Online): Spencer’s BIG Holiday (Airs on: Gusto)
Television Program, in Studio or Fixed Location: Pati’s Mexican Table — Tijuana: Stories from the Border (Airs on: WETA Washington; Distributed Nationally by American Public Television)
Television Program, on Location: Salt Fat Acid Heat — Salt (Airs on: Netflix)
Visual and Technical Excellence: Anthony Bourdain: Explore Parts Unknown (Sarah Hagey, August Thurmer, and Kate Kunath / Airs on: CNN, Explore Parts Unknown, Roads & Kingdoms)
2019 JAMES BEARD FOUNDATION JOURNALISM AWARDS: For articles published in English in 2018
Fatima Ali, a New York City chef and Top Chef fan favorite, died in January of Ewing’s sarcoma. She... [+] was awarded posthumously for an essay she had written for Bon Appétit entitled “I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left.” Photo: Bravo
Columns
What We Talk About When We Talk About American Food: “The Pickled Cucumbers That Survived the 1980s AIDS Epidemic”; “A Second Look at the Tuna Sandwich’s All-American History”; and “Freedom and Borscht for Ukrainian-Jewish Émigrés” by Mari Uyehara (Taste)
Craig Claiborne Distinguished Restaurant Review Award
Counter Intelligence: “The Hearth & Hound, April Bloomfield’s New Los Angeles Restaurant, Is Nothing Like a Gastropub”; “There’s Crocodile and Hog Stomach, but Jonathan Gold Is All About the Crusty Rice at Nature Pagoda”; and “At Middle Eastern Restaurants, It All Starts with Hummus. Jonathan Gold says Bavel’s Is Magnificent” by Jonathan Gold (Los Angeles Times)
Dining and Travel: “Many Chinas, Many Tables” by Jonathan Kauffman and Team (San Francisco Chronicle)
Feature Reporting: “A Kingdom from Dust” by Mark Arax (The California Sunday Magazine)
Food Coverage in a General Interest Publication: New York Magazine: Robin Raisfeld, Rob Patronite, Maggie Bullock, and the Staff of New York Magazine
Foodways: “A Hunger for Tomatoes” by Shane Mitchell (The Bitter Southerner)
Health and Wellness: “Clean Label’s Dirty Little Secret” by Nadia Berenstein (The New Food Economy)
Home Cooking: “The Subtle Thrills of Cold Chicken Salad” by Cathy Erway (Taste)
Innovative Storytelling: “In Search of Water-Boiled Fish” by Angie Wang (Eater)
Investigative Reporting: “A Killing Season” by Boyce Upholt (The New Republic)
Jonathan Gold Local Voice Award: “Yes Indeed, Lord: Queen’s Cuisine, Where Everything Comes from the Heart”; “Top 10 New Orleans Restaurants for 2019”; and “Sexual Harassment Allegations Preceded Sucré Co-Founder Tariq Hanna’s Departure” by Brett Anderson (Nola.com and The Times-Picayune)
M.F.K. Fisher Distinguished Writing Award: “What Is Northern Food?” by Steve Hoffman (Artful Living)
Personal Essay, Long Form: “I Made the Pizza Cinnamon Rolls from Mario Batali’s Sexual Misconduct Apology Letter” by Geraldine DeRuiter (Everywhereist.com)
Personal Essay, Short Form: “I’m a Chef with Terminal Cancer. This Is What I’m Doing with the Time I Have Left” by Fatima Ali (Bon Appétit)
Profile: “The Short and Brilliant Life of Ernest Matthew Mickler” by Michael Adno (The Bitter Southerner)
Wine, Spirits, and Other Beverages: “‘Welch’s Grape Jelly with Alcohol’: How Trump’s Horrific Wine Became the Ultimate Metaphor for His Presidency” by Corby Kummer (Vanity Fair)
Publication of the Year: The New York Times
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f4afba3416a1cd71fd9ccb3f7886915f | https://www.forbes.com/sites/karlaalindahao/2019/05/21/best-restaurants-for-a-big-night-out-in-america-2019/ | America's 100 Best Restaurants for a Big Night Out: OpenTable Releases Its 2019 List | America's 100 Best Restaurants for a Big Night Out: OpenTable Releases Its 2019 List
The Apparatus Room at the Detroit Foundation Hotel Photo: The Apparatus Room
One of the many traditions in my family is that whenever we go out for dinner, it’s always someone’s birthday. It isn't, of course. But my father just loves seeing how baffled his children get when the singing waitstaff approaches our table with the free dessert—complete with candle. There’s always a guessing game: Whose birthday is it this time?
(Yes, after all these years, none of his six grown children have gotten used to it.)
Beauty & Essex Photo: Beauty & Essex
But when the occasion calls for something truly special—say a graduation, a birthday, a homecoming, or a career milestone—we do things differently and really go all out, ditching the free singular cake in favor of multiple treats and ordering enough food to feed seven sizable families. But how do you choose a restaurant worthy such an occasion? Food? Ambiance? Service? Special touches such as the welcome Champagne at The Ivy in West Hollywood?
Bavel in Los Angeles Photo: Bavel
It’s a tough decision. But OpenTable—the restaurant reservations system—is simplifying all that with its latest list: America’s 100 Best Restaurants for a Big Night Out. And what’s particularly ingenious about it is the fact that it’s a list for real people, generated by real people. (Not those who live in the .001 percent bubble.) There are no stealth critics who drop by sans notice. There are no “food influencers” who try to eat for free with their posse. And there are no pretenses and no gimmicks—just good food and admirable service that regular people love. After all, that’s what’s important—not the ’90s-style plating, not the all-marble bathroom, not the overly-precious and the overly-priced bible of a wine list. There are also no rankings, no special awards, no titles, and no distinctive mentions. No singular chef, bartender, pastry chef, or restaurateur even gets a “prize.”
So I’d like to think that it’s as democratic as it gets.
New York's Vandal Photo: Vandal
As with all of the platform’s 100-strong list, the data reflected on the roster is culled from more than 12 million verified diner reviews of approximately 30,000 U.S. establishments across all 50 states and the District of Columbia.
“The list spotlights the restaurants that have all the ingredients for the perfect big night out: upbeat energy, innovative cocktails, robust wine lists, and, of course, outstanding food,” Caroline Potter, OpenTable’s chief dining officer, said in a statement. “Whether your ideal night out is at a bustling bar or a hot spot to see and be seen, you can count on any of these restaurants for a night of fun.”
Born and Raised, San Diego Photo: Born and Raised
In the end, the final list features 19 states and Washington D.C., with California leading the way with 18 restaurants—closely followed by New York with 16. Illinois comes in third with 14 honorees, with all restaurants calling Chicago home. (Chicago, it should be noted, is has the most restaurants on this list. Nevada has 12. Pennsylvania has ten. While D.C and Florida have eight and seven, respectively.
In terms of cities—not states—Las Vegas, New York, and Philadelphia top the entire list. (And for good reason: All three are excellent dining destinations.)
Monkeypod Kitchen by Merriman Photo: Monkeypod Kitchen by Merriman
So yes, it’s refreshing to see what (and where) the citizens of America like to eat when they’re out—versus where one percenters go to drop four–figure sums on a meal for two. It’s also nice that places like Balthazar (New York), Girl & the Goat (Chicago), Mon Ami Gabi (Las Vegas), Zahav (Philadelphia), and The Apparatus Room (Detroit) are on the list. They deserve to be. And it restores my faith in the American palate. However, I do have to wonder about why only New Orleans restaurants made the cut and there are zero Miami establishments, considering that both cities have excellent dining and drinking scents.
To view the full list, click here.
STK at the Cosmopolitan, Las Vegas Photo: STK at the Cosmopolitan, Las Vegas
100 Best Restaurants for a Big Night Out in America
Aba (Chicago, Illinois)
Al Biernat’s, Oak Lawn (Dallas, Texas)
The Apparatus Room at Detroit Foundation Hotel (Detroit, Michigan)
Avra (Multiple Locations)
Balthazar (New York, New York)
Bavel (Los Angeles, California)
Beauty & Essex (Multiple Locations)
Bestia (Los Angeles, California)
The Boathouse (Lake Buena Vista, Florida)
Born & Raised (San Diego, California)
Brewery Bhavana (Raleigh, North Carolina)
Buddakan (Multiple Locations)
Café Ba-Ba-Reeba (Chicago, Illinois)
Carmine’s at 44th Street (New York, New York)
Catch (Multiple Locations)
Cecconi’s Dumbo (Brooklyn, New York)
China Live (San Francisco, California)
Coasterra (San Diego, California)
Cooper’s Hawk Winery & Restaurant (Multiple Locations)
Del Frisco’s Double Eagle Steakhouse (Multiple Locations)
Departure Restaurant and Lounge (Portland, Oregon)
Double Knot (Philadelphia, Pennsylvania)
Duck Duck Goat (Chicago, Illinois)
Eiffel Tower (Las Vegas, Nevada)
El Five (Denver, Colorado)
El Vez (Philadelphia, Pennsylvania)
Farmers & Distillers (Washington, D.C.)
Farmers Fishers Bakers (Washington, D.C.)
Filomena Ristorante (Washington, D.C.)
Five Sixty by Wolfgang Puck (Dallas, Texas)
Fleetwood’s On Front St. (Lahaina, Hawaii)
Flight Restaurant & Wine Bar (Memphis, Tennessee)
Founding Farmers (Multiple Locations)
The Gage (Chicago, Illinois)
Gallaghers Steakhouse, Manhattan (New York, New York)
Giada at The Cromwell (Las Vegas, Nevada)
Gibsons Bar & Steakhouse (Chicago, Illinois)
Girl & the Goat (Chicago, Illinois)
GW Fins (New Orleans, Louisiana)
Haywire (Plano, Texas)
Hell’s Kitchen at Caesars Palace (Las Vegas, Nevada)
Henry’s Louisiana Grill (Acworth, Georgia)
Herb & Wood (San Diego, California)
House of Cards (Nashville, Tennessee)
House of Prime Rib (San Francisco, California)
Husk (Charleston, South Carolina)
International Smoke (San Francisco, California)
Ivan Ramen (New York, New York)
The Ivy (West Hollywood, California)
Joe’s Seafood, Prime Steak & Stone Crab (Multiple Locations)
Juniper & Ivy (San Diego, California)
Le Diplomate (Washington, D.C.)
Linger (Denver, Colorado)
Little Goat (Chicago, Illinois)
Louie Bossi Ristorante (Fort Lauderdale, Florida)
The Love (Philadelphia, Pennsylvania)
Mama’s Fish House (Paia, Hawaii)
Maple & Ash (Chicago, Illinois)
Mariposa (Sedona, Arizona)
Mastro’s Steakhouse (Houston, Texas)
Meril (New Orleans, Louisiana)
Mesa Grill at Caesars Palace (Las Vegas, Nevada)
Momofuku (Las Vegas, Nevada)
Mon Ami Gabi (Las Vegas, Nevada)
Monkeypod Kitchen by Merriman (Multiple Locations)
Mustards Grill (Yountville, California)
Nobu Fifty Seven (New York, New York)
The Olde Pink House Restaurant (Savannah, Georgia)
The Optimist (Atlanta, Georgia)
Oxford Exchange (Tampa, Florida)
Oyamel (Washington, D.C.)
Parc (Philadelphia, Pennsylvania)
Perch LA (Los Angeles, California)
The Pink Door (Seattle, Washington)
Poor Calvin’s (Atlanta, Georgia)
Quartino (Chicago, Illinois)
Raglan Road Irish Pub (Lake Buena Vista, Florida)
Republique (Los Angeles, California)
RPM Italian (Multiple Locations)
RPM Steak (Chicago, Illinois)
Sampan (Philadelphia, Pennsylvania)
Slanted Door (San Francisco, California)
The Smith at Lincoln Square (New York, New York)
St. Elmo Steak House (Indianapolis, Indiana)
Steak 44 and Steak 48 (Multiple Locations)
STK at The Cosmopolitan, Las Vegas (Las Vegas, Nevada)
Sunda (Chicago, Illinois)
Suraya (Philadelphia, Pennsylvania)
Talula’s Garden (Philadelphia, Pennsylvania)
Tao (Multiple Locations)
Tavern on the Green (New York, New York)
Texas de Brazil (Las Vegas, Nevada)
The Tropicale (Palm Springs, California)
TWO urban licks (Atlanta, Georgia)
Uchi (Multiple Locations)
Ulele (Tampa, Florida)
Vandal (New York, New York)
Yardbird Southern Table & Bar (Multiple Locations)
Zahav (Philadelphia, Pennsylvania)
Zaytinya (Washington, D.C.)
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548a9d190dae83c5ce89c5b3cb1b4c4b | https://www.forbes.com/sites/karlaalindahao/2019/06/24/best-travel-tote-longchamp-le-pliage-nylon-bag/ | Object of Desire: Longchamp Le Pliage Nylon Tote Bag | Object of Desire: Longchamp Le Pliage Nylon Tote Bag
Longchamp’s nylon Le Pliage bags come in an assortment of sizes—but the large and extra large ones... [+] are especially practical for travelers. Photo: Longchamp
I travel to Paris once or twice a year—sometimes for work, sometimes for pure epicurean hedonism. Let’s put it this way: I have no problem flying seven hours to treat myself to drinks at Bar Hemingway, veal cheeks from L’Ami Jean, and an elusive dram of Karuizawa at Golden Promise on Rue Tiquetonne.
So after years of reveling in the fine French art of people watching, I've determined there are three kinds of chic Parisian women—those who carry a classic Chanel flap bag and the ones who prefer an Hermès Birkin or Kelly (or the more attainable Herbag). Then there is the third type: the busy, no-nonsense women who can’t do without Longchamp’s cult bag—the nylon Le Pliage tote.
Like many of those women in Paris, I fall into two of those three handbag categories: I have Chanel bags for daily use and dressier occasions, but when I travel I always have a Le Pliage tucked inside my cabin trolley. The way I see it, your luxury purse is the show pony. But modern life, with its burdens and small indignities, requires a workhorse. And the Pliage is the perfect one, exemplifying all the merits of simple and functional French design: It comes in a variety of sizes, colors, handle-drop lengths, and shapes (such as the Pliage backpack and the Pliage document holder)—plus it lasts for years.
The bag was designed in the early ’90s and its name comes from the French verb meaning “to fold.” The style has since been a celebrity favorite, spotted on the limbs of the likes of Kate Middleton, Alexa Chung, and Miley Cyrus. The bag is particularly useful when packing—a Le Pliage collapses quickly, with its neat origami-like creases. And it easily expands to hold extra items if you end up shopping too much.
The most distinctive (and convenient) quality of Longchamp’s Le Pliage is that you can easily fold... [+] them when not in use. Photo: Longchamp
What makes the lightweight Le Pliage bag so superb, however, is that it’s the one chic bag you never have to worry about. Though it’s not 100 percent waterproof, it repels water when it rains. And its interior coating makes the bag easy to wipe down and also protects its contents. The single, easy-access inside pocket can conveniently hold house keys, a phone, and a small card case. Each bag is trimmed with a leather closure—and its comfortable top handle provides an easy grip. Zipper the bag close and you’ll notice that the circular zip-pull aligns perfectly with a punched-through leather tab—which can accommodate a TSA–approved combination cable lock.
But if seeing many other women carry a Le Pliage is a turn-off, consider this: The bag can be custom designed—color, material, handle length, lining—and even monogrammed. Because after all, your own initials make the best label.
This story was written in collaboration with Forbes Finds. Forbes Finds covers products we think you’ll love. Featured products are independently selected and linked to for your convenience. If you buy something using a link on this page, Forbes may receive a small share of that sale.
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63deaa8d43819da4f4b5b7c50494adef | https://www.forbes.com/sites/karlaalindahao/2019/10/23/the-secret-life-of-an-anonymous-michelin-restaurant-inspector-2019/ | The Secret Life of an Anonymous Michelin Restaurant Inspector | The Secret Life of an Anonymous Michelin Restaurant Inspector
Michelin Guide
What do you get when you cross the CIA (Central Intelligence Agency) with the CIA (Culinary Institute of America)? Anonymous restaurant inspectors for the much-lauded Michelin Guide who fiercely protect their identities—and their reviewing “secrets.”
But there are ways of making them talk.
In advance of the 2020 New York Restaurant Guide, I interviewed an inspector via email about his (or her) methods, criteria, and the occupational hazards of eating ten indulgent meals a week—you know, like the risk of high cholesterol and hypertension. (Apparently, one of the secrets to staying healthy and reasonably slender? Limiting back-to-back foie gras meals.)
How did you decide to be an inspector? Can you explain the circumstances behind your decision? It wasn't a direct decision. I have always loved food, the hospitality industry, and particularly the restaurant world. I've worked in both the back and front of the house of restaurants. I've had an extensive career working in the food and beverage departments of some luxury hotels in New York City. I've always had an awareness of the Michelin Guide and its importance in the culinary community. I learned about the opportunity to become a Michelin inspector through the career services office of the culinary school I attended. It was an amazing opportunity that presented itself and I was compelled to go after it.
Was there some sort of training before you started your official duties?The training is extensive. Initially, I was paired with the senior inspectors and shadowed them for months of meals. This was an opportunity to understand what I should be observing and evaluating. The training occurred in my home market with the local team, but also included time spent with senior inspectors in France and the UK. Even as an established inspector, I have had the opportunity to work with and learn from my colleagues in Japan. And quite recently I've spent time in Seoul learning about (and experiencing) Korean cuisine.
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How often do you travel? And how many times to you eat out in a week? Inspectors travel up to three weeks in a month and eat out up to 10 meals a week.
Can you talk a little bit about the most important criteria that pushes a restaurant to reach three stars? And in all of the criteria, which is the most important? Will excellent service override food? What kind of thing would cause a demotion? This is a great opportunity to clear up a lot of confusion about the Michelin Guide. Lots of people think the guide is “shrouded in intrigue” or “mysterious.” Perhaps that originates with the inspectors, who have been famously anonymous for about a hundred years. The reason for anonymous inspections is simple: We want to validate the same experience that any other diner will have in the restaurant so that we can provide a trusted opinion for our readers. But the Michelin Guide is transparent about the rating framework, which has focused only on the food on the plate since the very beginning—quality of ingredients; mastery of technique; harmony of flavors; the chef’s unique signature; and consistency over time. If the cuisine does not meet the inspector’s judgment on any one of these criteria, then the restaurant will not receive a star—although the cuisine could deserve a Bib Gourmand or Plate distinction. And don’t forget, every Michelin Guide is a selection, not a phone book. We think it’s a great recognition to be included. Worldwide, the Michelin Guide includes about 15,000 restaurants in 32 selections, but only about 10% are recognized with stars.
Being a Michelin Guide restaurant inspector is no easy feat: They have to remain completely ... [+] anonymous while traveling three weeks out of each month—all while complying to a rigorous eating schedule. Getty
How many times do you typically visit a restaurant? And do you visit them during different times of the year? An inspector will visit a restaurant multiple times during a year to validate consistency—consistency up and down the menu and consistency over time. Validating a restaurant at a two- or three-star level usually requires additional visits from other inspectors from other regions, who will bring special expertise to the discussion. We have inspectors who specialize in Korean cuisine, for example. An inspector from Korea may travel to New York to validate the stars for restaurants in this category, and we may also send certain inspectors to Korea to advance their understanding of the local cuisine.
In past years, most of the movement in the New York list falls under the Bib Gourmand or one-star designations. There isn't a whole lot of movement at the top (three stars). Can you tell me what the commonality is between these few restaurants that all the inspectors agree on? Every Michelin Guide has a personality and evolution of its own. Fluctuations among the starred selections is most often the result of changing chefs or a business that closes. Sometimes, unfortunately, the quality of the cuisine slips. The inspectors take every decision concerning a star—whether it’s an award or a suppression—very seriously, because we respect the time and energy that this chef devotes to mastering the craft. But ultimately, we must provide an honest, accurate, and trustworthy opinion to our readers—many of whom rely on the Michelin Guide for decisions about where to spend their money on travel and restaurant experiences. If you follow the guides closely over a period of time, you will see a natural progression of talent that expands in every market—young chefs who excel in two- and three-star restaurants often become chefs for their own one-star and two-star restaurants later. The talent proliferates, for the benefit of the local economy.
How do you decide what to order in each visit? When choosing a meal, inspectors consider several questions: Which menu items best represent what it is that makes the establishment special or unique? Which items are the best expression of the statement the chef is striving to make with their cuisine? Which items make this dining room iconic or legendary? Which items are an authentic representation of the cuisine type?
What components make a winning dish? What makes for a superb meal? When considering a restaurant for a potential star award, Michelin inspectors are looking out for five key criteria: the quality of the products featured in the meal; the mastery of the culinary technique displayed throughout; the harmony of flavors; the personality of the chef expressed in the cuisine; and consistent excellence experienced between visits among various inspectors.
Correct me if I'm wrong, but it is widely assumed that no singular inspector can sway a decision—and that all input from inspectors are pooled and then tallied? The star selections are validated through a “collegial” process: A diverse group of inspectors from multiple global regions is responsible for confirming the stars awarded in every edition.
“The Bib Gourmands are a good place to start if you want to get close to the inspector’s heart.” High Street on Hudson
At the expense of sounding inappropriately blunt, how do you balance eating out that often and at that level, while considering your wellness? I imagine that eating multi-course meals ten times a week has some occupational hazards, such as worrying about your liver, or diabetes, or hypertension, or whatnot. That is an absolutely appropriate question. I think many would find it surprising to know that the global inspector team is actually quite slender. But of course, we have to be sure to exercise (walking or taking the stairs when possible is my personal mantra), monitor our alcohol consumption, choose wisely, vary cuisine types (limit the back-to-back foie gras), and try to stay on a schedule.
What would you consider the most difficult thing about being an inspector? Anonymity is paramount to the employment of a Michelin inspector. And remaining anonymous in a world where people publicly broadcast their every action and interaction is a challenge.
Favorite pizza in New York? It’s safe to say that my opinions about favorites are listed in the Michelin Guide—so I hope you’ll look it up! But it would be unfair to the chefs and restaurants for me to cite only one.
Favorite zero-star meal in New York? Officially, we describe the Bib Gourmands as “good quality at a good value,” usually an entrée plus dessert or wine for around $40. But there was a time when these gems were described as the places the inspectors liked to visit on their own time and with their own money. I can’t show favoritism for a specific restaurant—but the Bib Gourmands are a good place to start if you want to get close to the inspector’s heart.
I was told that being an inspector is somewhat like being in the CIA—do your parents or significant other know what you do for a living? Yes, some inspectors in the past have described the job like the CIA, but with better food. Of course, inspectors have lives and relationships—so it’s up to them [to decide] as to who they can trust. Personally, my immediate family is aware of what I do.
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d1793c08b38296e9a2a7c10c36e90ace | https://www.forbes.com/sites/karlaalindahao/2020/01/28/best-cbd-topicals-for-pain-relief-2020/?sh=390424d213bf | The 5 Best CBD Topicals For Pain Relief (Plus 2 Highly-Effective THC Balms) | The 5 Best CBD Topicals For Pain Relief (Plus 2 Highly-Effective THC Balms)
From left: Populum, Onyx + Rose, Lord Jones, Baskin Glow, Dixie Synergy, Wildflower Cool Stick
I am, by no means, “athletic.” But like most New Yorkers, I try. (After all, this is a city of strivers and fitness-obsessed type-A individuals who like to rock Alo Yoga and Outdoor Voices gear.)
But I don’t engage in physical activity solely because of my woefully wobbly midsection. My sanity depends on it. Truly. In the immortal words of Elle Woods: Endorphins make you happy!
In my early thirties I dabbled in SoulCycle, swimming at the 14th Street Y, and three disastrous attempts at SLT. These days it’s running loops in Central Park, Y7 yoga, and contact combat. And let me tell you, hitting a weekly fitness goal isn’t always easy—especially when you’re rapidly approaching your 40s with a few minor injuries under your belt.
I’m no spring chicken and the occasional bout of soreness is now a fact of life.
Onyx + Rose
So recovery is a big deal. And personally, I’m all about CBD (a.k.a cannabidiol)—the non-psychoactive compound in cannabis. It’s been having a moment these past few years, making appearances in all sorts of wellness and beauty products—from CBD edibles, to capsules, to transdermal patches, and beyond. But make no mistake. It’s not the passing health trend that activated charcoal and golden milk used to be.
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“CBD is extremely anti-inflammatory and neuroprotective. A normal person may use it to prevent conditions such as arthritis or even topically to prevent acne breakouts,” Dr. Shivani Amin, a physician and cannabis expert who is a member of the AMMPA (American Medical Marijuana Physicians Association), says. “I think CBD shows great promise for the future. It all boils down to educating the public about the correct usage and understanding the plant better.”
I’ve long been a fan of edibles and tinctures, but for those who are skeptical of ingesting it, I’m also a big believer in topicals. From lotions and creams to balms and bath bombs, I have experimented with many different kinds—and I’ve come to rely on them for localized pain and reducing inflammation.
But as with any CBD product, there’s no skeleton key that unlocks relief for everyone—you have to find what works for your body. And you certainly have to experiment with different products, brands, and dosages—it’s the only way for you to see which ones really work.
Baskin
Just know that topicals, unlike edibles, serve a different purpose: They’re primarily for targeted surface areas to address tension, spasms, and muscle pain because CBD applied to the skin doesn’t reach your bloodstream. Think of it as spot treating problematic areas. For instance, if your lower back is shot, apply your preferred product to that area only.
One thing to note, though: Only buy from established brands from licensed dispensaries—not random bodegas, sketchy websites, so-called health food stores, or even Amazon. Always ask for COAs (Certificates of Analysis) to ensure that the topical actually contains the cannabinoids it claims to have. And have an open mind about using CBD topicals incorporated with THC—because those two cannabinoids combined are more effective when addressing inflammation, which is the primary cause of soreness and pain.
“I have treated many patients with chronic conditions with full spectrum CBD and attained great results,” Dr. Amin says. “I also believe the public needs to understand that CBD works in conjunction with THC. Usually this requires at least 3–5% THC to work for serious forms of pain and more chronic medical conditions. I have patients come in with chronic and severe pain expecting to have their pain alleviated with just CBD. Although CBD works well for pain, in many situations patients with severe pain need to have some THC. [The cannabinoids] work synergistically to help ease severe pain.”
Here’s what I have found most effective over the years.
Wildflower
WILDFLOWER CBD COOL STICK (300MG; $60)
Wildflower was my inaugural topical. At the time, I had just started learning Krav Maga—a rather intense Israeli contact combat sport where there are no real rules. (Except to survive.) And my body was sore all the time those first few months. It didn’t help that I’ve got this existing and highly-bothersome back condition. I was also running a few times a week. But Wildflower’s CBD Cool Stick, which conveniently comes packaged as a roll-on, helped me tremendously. The trick is to apply the cooling stick before your workout or any other physically strenuous activity—not after. Why? Because in my experience, sweat reactivates the cooling components of the Wildflower’s formula. A six–mile run is infinitely more pleasant when you feel the the cream working even when you’ve got a ways to go. Also note that the brand also carries a Healing Stick (500mg) for $75. But it’s got arnica and I’m not exactly fond of the odor it emits through my clothes. However, if you do like arnica-scented everything, go for it.
Populum
POPULUM COLD THERAPY HEMP RUB (100MG; $45)
Unlike Wildflower, Populum comes in gel form. Also: It’s artic. Kind of like a more aggressive Vick’s Vaporub—so much so that you will definitely need to wash your hands after application. (The last thing you need is to accidentally rub your eyes with that stuff still on your digits.) But it’s effective—despite its relatively low dose of CBD. And a little goes a long way. Use it for minor aches and inconveniences—like when you find yourself stiff because you’ve been sitting on your far-from-ergonomic work chair most of the day. And if you find yourself really hurting, I recommend using a topical that contains both THC and CBD. (More on that below.)
Lord Jones
LORD JONES + TAMARA MELLON HIGH-CBD FORMULA STILETTO CREAM (200MG; $70)
This is every woman’s dream come true. High heels are just not made the way they used to be—stilettos these days are narrower, higher, and pointier. Remember: Louboutin does not concern himself with the comfort of his designs. (He said so himself in the documentary and several other news outlets.) Gone are the days of the sensible heels our grandmothers wore. But alas, sky–high footwear is a necessary evil. So Lord Jones, the wildly–popular CBD company, collaborated with Tamara Mellon to help ease that discomfort. Just dab a little solution onto your feet and wait for your skin to absorb the formula before putting on your four–inch torture device.
BASKIN BODY WELLNESS CBD CREAM (400MG; $60)
Baskin
Baskin has a lower–dose formula that clocks in at 150mg CBD that costs $20 less. But I say, Go big or go home. Invest in the higher dose if you want real relief all over: It’s meant to be used all over the body versus its cousin, which was specifically created for smaller targeted areas. Beyond that, you can always use the 400mg cream the way you see fit: Nobody is going to stop you if you want to use it only in specific pain points.
Onyx + Rose
ONYX + ROSE BROAD SPECTRUM CBD BLISS BALM (500MG; $54)
This high–dose balm seems to be a crowd favorite, certainly in my household. The jar itself contains two ounces of product. It doesn’t seem like much—But because the consistency of the cream is particularly smooth and spreadable, it glides easily onto the skin and covers more real estate. In terms of relief, you can expect gradual relaxation of the muscles—especially if you’re prone to spasms or simply incredibly tight.
Baskin
BASKIN GLOW (50MG THC + 500MG CBD; $80)
Now this is where we change course. Serious athletes and people suffering from chronic pain will benefit from this lotion. And yes, it’s in a jar but it rubs on like an incredibly light lotion—not at all like a heavy body butter. The main difference is that it contains both THC (tetrahydrocannabinol) in addition to CBD. And that’s a good thing. Both cannabinoids work synergistically together: THC will open up your receptors, enabling your body to absorb and metabolize more CBD. Beyond that, Glow is applied somewhat differently than the rest of the products on this list. Apply a minuscule amount to your pulse points, the insides of your elbows, and the backs of your knees—areas where the skin is at its thinnest. The reasoning: Because of its formula and consistency, your body will absorb the product so that it reaches your bloodstream—unlike many other topicals.
Dixie
DIXIE SYNERGY RELIEF CBD AND THC BALM (50MG CBD + 50MG THC; $45)
I’m a huge fan of Dixie’s edibles, particularly its Birthday Cake White Chocolate and root beer elixir. But the cannabis company also does a damn fine job with its Synergy CBD and THC combo balm. It’s what I reach for whenever I’m too achy and cannabidiol alone just won’t cut it. It all boils down to the fact that the presence of THC opens up receptors in our bodies to allow for greater CBD absorption.
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22ce287d7498ddaadf0d461b30ec5ad9 | https://www.forbes.com/sites/karlaalindahao/2020/01/30/best-cocktail-books-2020/?sh=e965aa0f7878 | Spirited Reads: 3 Cocktail Books That Belong In Every Imbiber’s Shelf | Spirited Reads: 3 Cocktail Books That Belong In Every Imbiber’s Shelf
From left: Chronicle Books, Dovetail, and Ten Speed Press
I couldn’t make cocktails to save my life. Not even a martini.
You see, there are people who can cook. (That’d be me.) There are people who can whip up the most delicious beverage you’ve ever tasted. And there are people who can bake the most exquisite pastries. Anyone who can do all three...well, they’re superhuman. (Or they’re probably Bon Appetít staffers, all of whom you should follow on Instagram if you’re remotely interested in all things food, wine, cocktails.)
But I digress: When it comes to mixing liquor, bitters, citrus, and all that fun stuff, I need all the help I can get. Anyone who knows me know that anything amber (poured neat) is my drink of choice. But when I’m in the mood for something else, I’m thankful that resources from topnotch spirit writers abound. In late 2019, three of my favorites—Robert Simonson, Kara Newman, and Aaron Goldfarb—published superb foolproof books that helped me up my game. And there’s no doubt that they can up yours too.
Ten Speed Press
THE MARTINI COCKTAIL BY ROBERT SIMONSON ($19)
If you’re going to read one book on the most famous drink in cocktail history, let this be the one. Because if you think you know everything there is to know about the martini, think again. It doesn’t matter if it’s your favorite or if you make a killer version. The martini as you know it today wasn’t always the way it is in this day and age. It certainly wasn’t your mother’s martini, nor was it your great grandfather’s. (Hey, the drink is more than a century old.) And like most things that stand the test of time, they evolve. So Robert Simonson, one of the industry’s best award-winning spirits writers and chroniclers, took it upon himself to distill the drink’s history. And he does it with such charismatic aplomb—in a scholarly fashion, peppered with fascinating facts and research, without boring the reader into a sorry state of catatonia. The book reads breezily and touches on everything from the martini’s origin (unknown), the highly debatable source of its name, the many types of vessels in which the drink was served over time, its pervasiveness in popular culture, and beyond. The best part: Simonson includes around 50 recipes that span decades. There’s the Alaska (1914), the sweet martini (1922), the Dukes martini from London’s Dukes Bar, the Vesper (of 007 fame), and many others. Thankfully, Simonson is no-nonsense man with an impeccable palate: You will not find any flavor atrocities in this book. No appletinis, chocolatinis, or Mexi-tinis.
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Dovetail
GATHER AROUND COCKTAILS BY AARON GOLDFARB ($20)
This book is all about special occasions, small triumphs, and what respectable individuals (and experimental types) drink when they’re in the middle of all that merrymaking cheer. And if there’s anyone who knows how to properly host and nourish, it’s Mr. Goldfarb. While his book commanded a ton of media attention before the holidays, I do believe that joyful celebrations are not limited to Thanksgiving, Hanukkah, Christmas, or New Year’s Eve. As far as I’m concerned, every single day is a reason to enjoy life and celebrate. Why wait for a birthday or any other special occasion? Life’s way too short for that. Besides, Goldfarb’s book is quite comprehensive—he’s got all the seasons and holidays covered, with cocktails specific to winter, spring, summer, and fall. He’s also got recipes for Purim, Memorial Day, Dia de los Muertos, Labor Day, and more. Beyond that, there are some mighty quirky syrup recipes that may pique the interest of more experimental home bartenders. (Think: marshmallow syrup, Christmas tree syrup, and Yuengling beer syrup.) One major disclaimer, though: This book is not for the faint of heart or for someone who’s not willing to experiment or tinker around the kitchen for hours. It’s also not for the lazy. Many of his recipes require time, patience, work, and a general sense of good humor. You need an open mind to mix from this book. Would you drink a vegan eggless avocado nog or a cold buttered rum? How about a frozen cake shake? A hamantaschen mojito? If you answered yes to all, by all means, purchase this book and go wild. And if you already own and love his 2018 book, Hacking Whiskey, this is a no-brainer.
Chronicle Books
COCKTAILS WITH A TWIST BY KARA NEWMAN ($20)
Ms. Newman outdid herself with this one. And it’s perfect for the kind of drinker who prefers classic cocktails over newfangled ones that involve liquid smoke, infused iced, outrageous hard-to-prep garnishes, and ridiculous vessels that look like miniature aquariums. You know, the kind that you find in places like Aviary. (And no, that’s not a knock, I just prefer my cocktails without extreme flourish.) So thank heavens for Newman’s simple and approachable book concept: She took 21 classic cocktails (including the negroni, the daiquiri, the Manhattan, and the Moscow mule) and offered several alternative recipes with modifications to each one. The whole idea is refreshing, even for people who are creatures of habit: It encourages you to try something very similar to what you already like with the hopes of expanding your cocktail horizons. Let’s say you’re very much the kind of person who orders a classic bloody Mary for lunch—but now you want something new (but still familiar) for a change. The answer? A bloody Maria (essentially the same drink but made with tequila) or a bloody bunny, which involves celery seed and fresh carrot juice. All in all, the book is made to help enthusiastic drinkers let their palates explore and try new things within the same cocktail DNA or flavor profile.
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e502a84944ae5a6c7b49250a55b1befb | https://www.forbes.com/sites/karlaalindahao/2020/03/27/easy-cocktail-recipes-to-make-at-home-during-self-isolation-2020/ | 13 Easy Cocktail Recipes For The Quarantined | 13 Easy Cocktail Recipes For The Quarantined
From Left: Hudson Whiskey, Via Sophia, Dante New York City, Valerie New York City, and Gurney's Hotels
Friends, New Yorkers, countrymen: Welcome to the new normal.
These are uncertain times for everyone across the globe—and I think it’s safe to say that our collective quarantine realities feel like Twilight Zone episodes right now. All of our lives (and the daily norms that accompanied them) have been upended by the COVID-19 pandemic.
Those lucky enough to be employed are all working from home. Gyms, barbershops, nail salons, and clothing retailers are closed. So are movie theaters, bowling alleys, and theme parks. Your local Starbucks is probably closed. Travel—whether by sea or by air—is at a standstill. Restaurants and liquor stores are relegated to takeout and pickup only. And we’re all trying to make the most of it in our own ways—even when we’re having terrible, horrible, no good, very bad days.
Let me make this very clear: Staying at home and self-isolating ourselves is the best thing we can do to step up and do our part—while frontliners risk their lives to contain COVID-19 and save the infected. But knowing that we’re doing the exact right thing by following the coronavirus playbook doesn’t make things easier.
And we’re all coping as best we can: Perhaps some of you are perusing The Social Distance Project daily. Some have taken to cooking as therapy, studiously checking Bon Appétit’s coronavirus–related guides. Thousands (including Michelle Obama, Ellen DeGeneres, vice president Joe Biden, and Jennifer Lopez) are “tuning in” to Club Quarantine—DJ D-Nice’s Instagram Live sets. Live streamed HIIT workouts and yoga sessions are keeping many of us sane and fit. Also: Like other New Yorkers I’ve been going on solo runs, logging in a few miles here and there.
Then there’s the Zoom happy hour, where we connect and stay in touch with our nearest and dearest—because social isolation is massively detrimental to mental health. So here are several easy-to-make cocktail recipes to elevate the precious (virtual) time you have with friends and family. All of these are uncomplicated and include a maximum of five ingredients. And I recommend upping your mixology game by making one—and emerge a better cocktailmaker when all of this is over.
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Easy Cocktail Recipes to Make at Home Right Now
The Garibaldi Photo: Steven Freihon
GARIBALDI
“The Garibaldi is a classic and simple mixed drink that we came to love after seeing the way it was served with juice squeezed fresh to order at a place in Sydney called North Bondi Italian Food. The key is squeezing the orange juice immediately before serving. We use a high-speed juicer, that aerates the juice, making it fluffy and textured. It takes seconds to make but is delicate and stunningly light every time—ideal for a refreshing escape and simple enough to whip up at home.” —Linden Pride, co-owner, Dante, New York City
Ingredients:
1.5 oz. Campari
Fresh orange juice
Method: Add 2 ice cubes to glass. Add Campari and a little of the orange juice. Stir well to combine. Add 1 more ice cube and fill remainder of glass with orange juice. Garnish with orange wedge resting on rim and a plastic stirrer.
The Ultimately Double Dealer, New Orleans
ULTIMATELY
“This cocktail is perfect for quarantine life because it reminds me of home, which for me is Serbia. The cucumbers transport me to springtime meals with my family. For everyone else, it’s perfect for quarantine life because it’s a refreshing and well-rounded cocktail. It has the botanicals from the gin, freshness from the cucumber water, citrus from the lime, and the spice from the jalapeños.” —Miki Nikolic, bar director at Double Dealer, New Orleans
Ingredients:
1.5 oz. Gin
1.5 oz. Cucumber water
0.5 oz. Lime juice
0.5 oz. Simple syrup
0.5 oz. Jalapeno simple syrup
*For the cucumber water, peel and juice one cucumber
*For the jalapeño simple syrup, use 5 jalapenos for every 15 oz. of simple syrup
Method: Combine all ingredients to a shaker with ice. Shake and strain into a coupe glass.
The Hakkatini Hakkasan, New York City
HAKKATINI
“During a time when many stores are closed, most people want to reach for simple cocktails that don’t sacrifice any flavor. The Hakkatini is perfect for that. It’s made with just four ingredients that are staples in any kitchen and home bar—but it still packs a punch with perfectly balanced sweet, tart, and bitter notes. It’s a great way to spruce up a regular martini when you want to make your weeknight drink a little more special.” —Constantin Alexander, director of beverage, Hakkasan
Ingredients:
1 oz. Vodka
1 oz. Orange liqueur
¼ oz. Italian red bitter liqueur (such as Campari)
¾ oz. Pressed apple juice
Method: Combine all ingredients into a shaker with ice. Shake to mix ingredients and fine strain into a chilled martini glass. Garnish with a twist of orange.
The Ambrosia Via Sophia
AMBROSIA
“The Ambrosia cocktail is a sophisticated yet simple cocktail perfect for spritz lovers. Don Ciccio Ambrosia Aperitivo gives the drink a hint of bitterness, while the prosecco lifts the cocktail and gives it a wonderful effervescence—perfectly refreshing in every way!” —Raquel Fowler and Corey Holland, lead bartenders, Via Sophia at the Hamilton Hotel, Washington, D.C
Ingredients:
1.5 oz. Don Ciccio Ambrosia Aperitivo
.05 oz. Averna
1 oz. Prosecco
Splash of soda water
Method: Combine all ingredients and stir. Serve in a wine glass with ice and garnish with an orange slice.
The Freshest Margarita Milagro Tequila
THE FRESHEST MARGARITA
“The Freshest Margarita ticks all of the boxes for a great at-home cocktail. It’s easy to put together and most of the ingredients are probably already in your pantry. Milagro Silver’s crisp agave-forward flavour, combined with fresh lime and agave nectar (also from the agave plant), make for a bright and tasty cocktail, with which to reward yourself after a long day working from home. It’s also easy to make as a pitcher. If you’re like me and hosting virtual happy hours with your friends, one won’t be enough!” —Jaime Salas, brand ambassador, Milagro Tequila
Ingredients:
2 Parts Milagro Silver
¾ Part agave nectar
1 part fresh lime juice
Method: Pour all ingredients into a Boston shaker, shake and strain over ice in a rocks glass. Garnish with a lime wheel.
The Morini Classico Negroni Osteria Morini
MORINI CLASSICO NEGRONI
“The Negroni is a bitter and rich classic cocktail—perfect for taking your time, sipping while the world hibernates in quarantine. The classic ingredients are easy to find: gin, Campari, sweet vermouth, and an orange. Pour equal parts (1 oz. per person) of each spirit in a glass over ice, stir, then garnish with an orange twist. You can pace yourself by making one drink at a time. Or batch a whole pitcher and store it in the refrigerator. There’s no expiration on a batch because it’s 100-percent booze—so feel free to make a large batch to hopefully outlast the quarantine.” —Hristo Zisovski, beverage director, Altamarea Group
Ingredients:
1.5 oz. London dry gin (Bombay Dry suggested)
1 oz. Sweet wermouth (Cinzano Vermouth 1757 Rosso suggested)
1 oz. Campari
Method: Combine ingredients in a mixing glass. Fill with ice and stir. Strain over a large rock into a double old-fashioned glass. Flame orange disk over cocktail. Pro tip: For the best Negroni, always store your vermouths in the fridge. Remember they are a wine and will oxidize if left out.
The Jefferson's Manhattan Jefferson's
JEFFERSON’S MANHATTAN
“We actually developed a bottled and barrel-aged Manhattan a while back. And I really fell in love with the drink during that testing process. The standard version is a beautiful classic that’s easy enough for anyone to build at home, as it requires only three ingredients! It’s the quintessential nightcap, and really allows the complexity of Jefferson’s Very Small Batch to complement the sweet vermouth and bitters. Great for cozying up at night with a good book.” —Trey Zoeller, founder of Jefferson’s Bourbon
Ingredients:
2 oz. Jefferson’s Very Small Batch
1 oz. Sweet vermouth
2 Dashes Angostura Bitters
Method: Build in a mixing glass with ice and stir. Strain the chilled cocktail into a coupe glass. Garnish with a cherry.
The Blood Orange Margarita Gurney's
BLOOD MARGARITA OR GINGER MARGARITA
“We love the recipe for the classic margarita because it only requires three simple ingredients (your favorite tequila, lime, and agave)—all of which can be found in most kitchens and home bars. In addition, tequila is a stimulant and gives us the boost we need to complete tasks and projects with all this extra time spent in our homes! The best part is that you can jazz it up with extra ingredients you have at home, based on your preferences. Good tip: Here at Gurney’s Montauk we do a 1:1 ratio of agave to water to ensure our drinks are never too sweet!” —Jarhn Blutstein, area beverage manager, Gurney’s Resorts
Ingredients:
2 oz. of your favorite tequila
1 oz. fresh lime
.75 oz. agave
**Add 1 oz. of fresh blood orange (ginger margarita variation) or .5 oz. of freshly-juiced ginger (ginger margarita variation)
Method: Choose your favorite tequila and add 2 oz. to a measuring cup. Mix in 1 oz. fresh lime juice to your drink. Add in 0.75 oz. agave and ensure to include a 1:1 ratio of agave to the mix (the Gurney’s Margarita is never too sweet! To make the Blood Margarita add 1 oz. of fresh blood orange—a delicious winter citrus. Or go the healthy route with .5 oz of freshly-juiced ginger to create the Ginger Margarita.
The Division Bell Rosewood Hotel Georgia
DIVISION BELL
“The Division Bell is a modern classic and personal favorite that can be made from the comfort of your own home. This mezcal treat was developed by prolific New York City bartender Phil Ward for the opening of Mayahuel in the East Village back in 2009. With five easily available ingredients, the drink offers an aroma of citrus and smoke followed by perfectly-balanced sweet, tart, and bitter notes. This cocktail offers an ideal way to spruce and practice up your homemade cocktail making skills.” —Anthony Pratt, director of food and beverage, Rosewood Hotel Georgia
Ingredients:
30 ml. (or 1 oz.) Casamigos mezcal
22 ml. (or. 0.74 oz.) Aperol
15 ml. (or 0.5 oz.) Maraschino liqueur
22 ml. (or 0.74 oz.) Lemon juice
Grapefruit twist
Method: Shake all ingredients hard on cubed ice and pour. Garnish with a grapefruit twist. Serve in coupe.
The Mini Gibson Valerie, New York City
MINI GIBSON
“The Mini Gibson is an ideal way to try out one of 2020s biggest cocktail trends at home: mini martinis. It’s the perfect size to sample this classic drink, which is deliciously savory in bite-sized form. The simple recipe also allows this fantastic gin to shine, with its sweet apple notes that subtly complement the sourness of the pickled pearl onion to finish.” —Marshall Minaya, beverage director, Valerie, New York City
Ingredients:
1.25 oz. Le Gin de Christian Drouin
.25 oz. House Dry Vermouth
Method: Add all ingredients to a mixing glass. Fill with ice. Stir and strain. Pour into a 3-ounce martini glass and garnish with a pickled pear onion.
The Old Fashioned Hudson Bourbon
OLD FASHIONED
“Beyond the Old Fashioned being the second drink that I’ve learned to make as a barback at Death & Co. in New York, here’s the reason that it’s a perfect quarantine cocktail: Standard Domino sugar cubes come almost 200 to the box. One bottle of bitters will last you well beyond the duration of shelter-in-place. I choose Hudson as my base, because the Old Fashioned is designed to accentuate what you already like about your base spirit. If you love your base spirit, adding a little bit of sugar, some bitters (which I consider the salt and pepper of cocktails), and ice—that takes something you already love and amplifies it. The other beauty is that as your stash dwindles from neat pours, you’ll also have a litmus test for what whiskey in your collection made your favorite Old Fashioned. Oranges and lemons are so far off from toilet paper—in terms of what people are hoarding right now. So you’ll be able to find them easily even if you never realized your grocery store stocked them. As a cure for monotony, you just might find it to be an endless experiment because every ingredient outside of the base spirit is a control if you stick to the classic template. You could also decide to go the other way: Have a choose-your-own-adventure experience with the Old Fashioned at home. The Old Fashioned is a template—not a specified recipe. All it requires is a base spirit, sugar, and bitters. Your spirit may become añejo tequila, your bitters may become chocolate mole, and your sugar may be that obscure Italian amaro that’s been collecting dust on your shelf. The thing about the Old Fashioned is that there’s no wrong way to make one. And there’s no wrong way to enjoy one. And you’ll never be bored by all of the potential permutations that you can make with the ingredients you already have.” —David Powell, U.S ambassador, Hudson Whiskey
Ingredients:
1 Sugar cube (or 1 tsp. or 1 packet granulated white sugar)
Fee Brothers Whiskey Barrel-Aged Bitters (or Angostura if you want to go super traditional)
.25 parts club soda (or any water with or without bubbles)
2 parts Hudson Baby Bourbon
Method: In a rocks glass, add the sugar cube and soak with bitters until saturated. Any additional bitters in the bottom of the glass are fine and actually welcome. Add .25 parts club soda or water and muddle into a sugar-and-bitters paste in the bottom of the glass. Add 2 parts Hudson Baby Bourbon whiskey. Add ice—ideally one big cube, but smaller cubes are fine. Stir for 5 to 10 seconds to chill and dilute slightly. Garnish with an orange peel and a lemon peel. Squeeze the peels over the glass to express the essential oils onto the rim of the glass and then put the peels into the glass itself.
STIR CRAZY (HIS & HERS)
From left: The Hers Stir Crazy and His Stir Crazy cocktails Sophie Burton and Colin Bugbee
“About His & Hers: My husband and I are both beverage professionals. I am the beverage director for Politan Group (five bars and counting) and Colin [Bugbee] is a bartender at JBF Award-winning cocktail bar Cure in New Orleans. We’re both talented and independent—and after trying to make a cocktail together it became obvious that we get twice as much done focusing on our own ideas and then looking for feedback from the other. We both wanted to use chamomile syrup because the tea is such a common ingredient in households. Honestly, it’s like having a cheat code to more flavor. What makes these cocktails so appropriate for the time is understanding different needs and different moods in a confined space—and making room for those differences. We worked with many ingredients—a little more than a person would normally have in their home bar. We’re happy to ensure you that within each of these you: First, have a strong and stiff cocktail for when you’re feeling really pressed about our current times. And second, have something equally strong but light-hearted for when you realize that you’re just grateful to be here.” —Sophie Burton, beverage director at Politan Group (Politan Row Houston, Politan Row Chicago, Politan Row Miami, and St. Roch Market in New Orleans)
HERS (SOPHIE BURTON)
Ingredients:
2 oz. Jameson Irish Whiskey
.5 tsp. Peach liqueur (apricot or another stone fruit liqueur will do!)
1 tsp. Chamomile syrup*
2 Dashes Angostura Bitters
3 oz. Topo Chico (another club soda will also do)
Method: Combine all ingredients in a small highball glass. Add ice and stir. Garnish with a rosemary sprig.
HIS (COLIN BUGBEE)
Ingredients:
1 oz. Espolon Blanco
.5 oz. London Dry Gin (we suggest Bombay Dry or Beefeater)
1 oz. Noilly Prat extra dry vermouth
.25 oz. Chamomile syrup
Method: Combine all ingredients in a mixing glass with ice. Stir until cold. Strain (without ice) into a coupe or Nick & Nora glass. Garnish with a lemon peel.
*To Make Chamomile Syrup: Boil 1 cup water. Add 2 tea bags of Chamomile tea and steep for 5 minutes. Remove teabags. Measure the amount of tea. Do this by weight! Get out that kitchen scale! Then combine it with an equal (by weight) measure of white (refined) sugar. Stir a bit. Let it cool. It will keep for 2 weeks when refrigerated.
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2e0e47224f920fc2f75d80cea5c37fe2 | https://www.forbes.com/sites/karlaalindahao/2020/04/27/best-bourbons-for-virtual-kentucky-derby-triple-crown-showdown-2020/ | The 17 Best Bourbons To Sip During The Virtual ‘Kentucky Derby: Triple Crown Showdown’ | The 17 Best Bourbons To Sip During The Virtual ‘Kentucky Derby: Triple Crown Showdown’
FROM LEFT: HENRY MCKENNA, BASIL HAYDEN'S, ELMER T. LEE SINGLE BARREL, GEORGE T. STAGG, BULLEIT BOURBON, BUFFALO TRACE, FOUR ROSES SINGLE BARREL, OLD WELLER ANTIQUE 107, EAGLE RARE, ELIJAH CRAIG, COLONEL E.H. TAYLOR JR. SINGLE BARREL, PAPPY VAN WINKLE 23, MAKER'S MARK
The 146th Kentucky Derby may be postponed until September 5—the first time the Run for the Roses has been delayed since 1945. But that certainly doesn’t mean the bourbon has to stop flowing in May. After all, without the “most exciting two minutes in sports” you now have 120 more seconds to enjoy a good whiskey.
Beyond that, Churchill Downs is “hosting” a first-of-its-kind virtual event to be broadcasted by NBC on May 2, from 3 to 6 p.m. EST. The Kentucky Derby: Triple Crown Showdown will be a computer-simulated race, featuring all thirteen Triple Crown victors. Plus, there will be an official at-home Derby party initiative (complete with a #KYDerbyAtHome hashtag) to help equine enthusiasts celebrate via an at-home fashion contest, craftmaking sessions, and cocktail-making classes—among other celebratory festivities.
Derby Day always calls for a classic mint julep (or three)—but make sure to make it with exceptional ... [+] bourbon. Getty
So if you're looking for a few sure-bet bourbons, Miki Nikolic—the bar director at Double Dealer in New Orleans, under the city’s famed Orpheum Theater—picked several stellar expressions. Hailing from eastern Europe, Nikolic has worked in hospitality all over the world and in various American cities. Although he was originally trained as a chef, he fell in love with bartending and the world of bourbon while working with Emeril Lagasse, managing beverage programs at a number of the chef’s concepts—including Meril.
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PLUS: The Best Ryes to Enjoy During the Virtual Kentucky Derby
“I assembled this list because it accounts for the full spectrum of occasions that bourbon lovers encounter,” Nicolic says. “There are bourbons meant for everyday drinking. Then there are obligatory ones for gift-giving (whether it’s for yourself or for someone near and dear). And of course, some extraordinary bottles are for all things celebratory. Full disclosure, though: I have a special affinity for Buffalo Trace Distillery bourbons. Naturally, part of that has to do with the consolidation happening in the industry—and Buffalo Trace acquiring smaller distilleries that produce exceptional product.”
So without further ado, here’s where to put your money (and your mouth) this year.
EVERYDAY BOURBONS
These economical, foundational bourbons teach you to appreciate the top-shelf options.
MAKER’S MARK BOURBON | $27 AT WINE.COM
“Maker’s Mark is an excellent starter whiskey,” Nikolic says. “With a high wheat content, it’s very soft on the palate, which is why most people enjoy drinking it. It’s also one of the oldest whiskeys available in the United States.”
BULLEIT BOURBON | $37 AT ASTOR WINES & SPIRITS
“Bulleit is one of my preferred options to enjoy with friends. With a higher rye content than most in its category, it blends big and bold flavors with a clean, smooth finish,” Nikolic says. “I served this bourbon to Tom Bulleit, the founder himself. He asked for an old fashioned, and I chose to make it for him with Bulleit. Then he showed me his business card and told me I’d made a great choice.”
BUFFALO TRACE | $28 AT CASKERS
“Buffalo Trace is considered a bartender favorite—for good reason. It’s not the most distinctive option, but it’s a great bourbon that everyone can appreciate,” Nikolic explains.” It’s also the workhorse of the Buffalo Trace Distillery and an entry-level choice to higher-end bourbons like Eagle Rare, Elmer T. Lee, Blanton’s, and the ever-elusive Pappy Van Winkle.”
BLACK FEATHER WHISKEY | $30 AT TOTAL WINE
“This is a perfect example of a quality everyday bourbon to enjoy at home or with friends. It’s a workhorse whiskey that’s reasonably priced. And as a newer bourbon compared with the others on this list, its availability continues to increase.”
EAGLE RARE BOURBON WHISKEY | $44 AT FLAVIAR
“As a 10-year bourbon, Eagle Rare is an older cousin of Buffalo Trace,” Nikolic says. “It also has a well-rounded profile, and it’s one of the best 10-year bourbons for the price.”
ELIJAH CRAIG SMALL BATCH BOURBON | $30 AT ASTOR WINES & SPIRITS
“This is another great bourbon at a reasonable price point. It has a well-rounded profile that appeals to all palates.”
GIFT BOURBONS
These bourbons are perfect for gift-giving; they showcase your discriminating palate while demonstrating your thoughtfulness.
OLD FORESTER 1870 ORIGINAL BATCH WHISKEY | $50 AT CASKERS
“This is a blended bourbon with a sweet, floral profile carrying notes of citrus and spice. And ‘Original Batch’ refers to the very first recipe that Old Forester used in 1870,” Nikolic explains. “This is a great-tasting and economical bourbon that’s relatively unknown.”
BASIL HAYDEN’S BOURBON WHISKEY | $50 AT DRIZLY
“This is one of the first bourbons I ever tried. I fell in love with it because of its higher rye content and it’s another option that offers exceptional value for the price,” Nikolic says. “The crew at McArthur Park in Palo Alto, where I used to work, always enjoyed a Manhattan made with Basil Hayden’s Bourbon Whiskey for special occasions.”
HENRY MCKENNA SINGLE BARREL 10-YEAR | $70 AT UNION SQUARE WINES
“One of the rare single barrel bourbons aged 10 years, Henry McKenna has been a crowd favorite for a long time because of its age, price, and availability,” Nikolic says. “To me, this is a special bourbon because we enjoy it every year during family reunions at my mom’s house. We always share a bottle as we grill in Lake Seminole in Georgia.”
FOUR ROSES SINGLE BARREL | $42 AT ASTOR WINES & SPIRITS
“A delicious pour for the price, this bourbon is consistently good and holds ground with other higher-priced options on the market, such as Old Weller Antique 107 and W.L. Weller 12 Year. It brings a well-balanced, complex, and smooth taste.”
BLANTON’S SINGLE BARREL BOURBON | $256 AT OLD TOWN TEQUILA
“This is the finest bourbon that appeals to the greatest number of bourbon drinkers,” Nikolic observes. “It has classic flavors of caramel and vanilla—with a hint of toffee and rye. This bourbon is so good that I always recommend sipping it. And I simply love its beautiful decanter bottle with the bronze horseman as the stopper.”
WILD TURKEY RARE BREED | $55 AT ASTOR WINES & SPIRITS
“I love the big spice notes and enjoyable finish of this bourbon, which comes from its rare blend of 6-year, 8-year, and 12-year-old whiskey.”
E.H TAYLOR JR. SINGLE BARREL | $119 AT MINIBAR DELIVERY
“This bourbon offers intense flavors, a big mouth feel, and a cellar finish,” Nikolic says. “It’s unique because E.H Taylor is credited with revolutionizing bourbon production. He made the distillery that is still being used by Buffalo Trace.”
OLD WELLER ANTIQUE 107 | $200 AT WOODEN CORK
“This whiskey is known as ‘Baby Pappy.’ The nickname comes from the belief that it uses the same wheat mashbill as Pappy Van Winkle,” Nikolic says. “It’s a wheat-recipe bourbon that’s well-balanced and complex with a soft finish. It’s more economical than Pappy, which is why it’s so hard to find these days.”
HIGH-END BOURBONS
These higher-priced (and harder-to-find) bourbons are perfect for celebrating special occasions.
ELMER T. LEE SINGLE BARREL | $500 AT CASK CARTEL
“This bourbon has earned a cult following. It’s a very smooth, drinkable bourbon that’s aged for 12 years, making it a lower proof than most single barrels,” Nikolic says. “It’s very difficult to find this bourbon. I got my hands on a bottle after working at the Bourbon and Beer Festival with Chef Emeril Lagasse.”
GEORGE T. STAGG BOURBON | $600 AT MINIBAR DELIVERY
“This is the perfect straight bourbon whiskey to enjoy at a campfire with a cigar,” Nikolic says. “Made straight out of the barrel—uncut and unfiltered—this high-proof bourbon (clocking in at 144) carries a very powerful taste. It’s also hard to find, making it ideal only for special occasions.”
PAPPY VAN WINKLE 15-YEAR FAMILY RESERVE | $1,600 AT BOUNTY HUNTER WINE
“This is considered one of the best bourbons ever made and it’s incredibly difficult to find—so difficult that people resell it on the secondary market for thousands of dollars,” Nikolic says. “It’s so good that I take one shot of it every year, mostly on my birthday. Pappy 15 is a great example of why the hype exists for Pappy Van Winkle. Of all the aged categories—10, 12, 15, 20, and 23—I believe 15 is the best expression. It’s not too soft on the palate, has a little burn, and carries beautifully rich notes of caramel and citrus—with hints of vanilla, brown spices, and wood.”
PLUS: The Best Mezcals for Cinco de Mayo
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21ebf6ff4f3fb7a906356163ecebb682 | https://www.forbes.com/sites/karlaalindahao/2020/07/17/best-tequilas-2020/ | 18 Of The Best Tequilas To Try Right Now | 18 Of The Best Tequilas To Try Right Now
Photo Illustration: Kristin Tablang
I have long been a devout whiskey and Cognac woman. But for the past few months—ever since multitudes of us have been quarantined at home—I’ve really opened my heart to tequila. (Not that I needed much convincing.)
I first visited the tequila distilleries in Jalisco in 2018 and the whole experience—from meeting the jimadors and maestro tequileros to eating pre-Hispanic Mexican delicacies—was profoundly glorious. These days, I find myself reminiscing about that trip endlessly. So whether I’m nursing a neat pour of extra añejo or shaking up a blanco in a cocktail recipe from Ivy Mix’s new book, tequila now regularly appears in the rotation of my nightly cocktail hour.
But as with most spirits, there’s always so much to learn. And the discovery process is neverending—as it is with everything in life, if you’re living it fully.
So I reached out to self-proclaimed “agave nerd” Janice Bailon, who is first and foremost an educator—in addition to being the founder of Fueled by Agave and a bartender at San Francisco’s Bourbon and Branch. I wanted (really, needed) more recommendations that go far beyond what’s available in my local liquor store—because even in New York City, offbeat options can be severely limited. And Bailon generously obliged.
Janice Bailon is the San Francisco-based founder of Fueled by Agave—in addition to being a tequila ... [+] educator and a bartender at San Francisco's Bourbon and Branch. Allison Webber Photography
“When I first came into this industry in 2001, tequila options were incredibly limited. What I consistently saw on the shelves were the big tequila guys of today: Jose Cuervo, Sauza, Hornitos, Herradura, and the later rising star Patron,” Bailon says. “These were my stepping stones into the agave world. Through my travels in Mexico I’ve come to experience the ritual of the process and the heart that goes into making this spirit…knowing history to me was a more authentic way to offer options to those I was serving. As my palate and the industry expanded, I’ve come to personally know some of the smaller producers—and I tend to lean towards them. Especially during these critical times, it is of utmost importance to support small producers. The United States is the largest importer of tequila allocating for over 80 percent of total worldwide export.”
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Bailon’s deep dive into the world of tequila started when she began working at Tupelo in 2011, which was admittedly not exactly tequila-forward: “The amount of whiskey I consumed there started to hurt my body and I quickly pivoted to tequila (and soon turned my consumers to it as well),” Bailon continued. “I would pour tequilas side-by-side to understand the nuances in each and sling fresh watermelon margaritas like summer could never stop. Living in San Francisco, it would also be impossible for me not to give props to Julio Bermejo who has been an incredible guru of tequila to me. I am forever thankful for his friendship and knowledge. Through my journey from server to bartender, tequila was my beverage of choice. But it wasn’t until I joined the bar team at Devil’s Acre in the fall of 2015 that my palate really opened its guard to a new experience. There I met the gentlemen of Puro Burro: Darren Crawford and Eric Giardina, who opened my eyes to the mezcal world. So I went on a trip to Oaxaca in January 2016 and my life was forever changed. Eric and his team guided us through the palenques and sights of Oaxaca. Being immersed in the beauty and culture of Mexico, I was hooked. After that I made the decision to devote my life to the love of all things agave.”
It takes at least seven years for an agave plant to reach full maturity—and only then can the ... [+] jimadors harvest the plant for tequila production. Karla Alindahao
Here, Bailon listed her top picks of off-the-radar tequilas that soon-to-be enthusiasts should consider. The roster is a good mix of high and low—with one common denominator: excellent flavor.
“I wanted a list that was approachable for all ranges of pockets and palates—but that supports my ideals. Majority of these bottlings are still available and can be found in major markets, though harder to source in places like Ohio. I contacted bartenders in Georgia, Ohio, Chicago and Alabama as well to get a scope of what they have available,” Bailon says. “Living in San Francisco gives me a lot more variety than most markets and I wanted to stay cognizant of that fact. A hundred percent agave tequilana blue Weber being at the forefront of criteria. Because gold or oro tequilas can contain up to 49% of sugars that are not derived from agave, which is is more of a filler than tequila. I also take process and history in mind as well. There are different processes that companies can use to extract sugars (i.e. roller mill, tahona, diffuser), but diffuser-style tequilas seem a waste of eight to ten years. If it traditionally takes the agave that much time to grow, why not take the time to honor its growth with a process that slowly cooks rather than speeds it up with the potential use of hydrochloric acid? It seems a waste and a miss. Also: Over time, agave changes as it is terroir-driven and I’ve found certain years being better than others. This list takes availability into account and is more of a what is interesting and different in today’s tequila industry rather than an all-time hits list. Texture, nuances of taste, and salinity/acid levels are also taken into account.”
The Best Tequilas To Try Right Now
Los Arango
Los Arango Reposado ($49)
“This is one of the few tequila expressions that isn’t Jalisco based—Los Arango hails from Guanajuatom” Bailon says. “Flavors of light chamomile, ground black pepper, and a hint of condensed milk in its style of sweetness, it freshens up with alcohol in the back end—quickly cleaning up the palate to be ready for another sip.”
Fortaleza Reposado ($60)
“I’m a huge fan of Fortaleza and all they do,” Bailon says. “Guillermo’s family legacy shines through his brand bringing back the traditions of the process of his predecessors. I’ve always been a big fan of their blanco, but I’ve recently come to prefer their reposado. The light touch of caramel rounds out some of the citrus notes found in the blanco and allows me to drink more than I’d like to attest to. Sips of this feels like drinking a sunset.”
Gran Dovejo Añejo Cask Strength ($53)
“This limited Chicago release has me screaming dulce de leche! That and marzipan notes on the finish. Yet it holds on (heavily) to agave on the forefront,” Bailon says. “Being cask strength allows for these flavors to come out on a bigger platform. Where the Gran Dovejo Añejo retains a lot of these nuances as well, the cask strength just fires off at first sip.”
Espolón Blanco ($25)
“Let’s be honest, a lot of these picks are not always available and Espolón has become my go-to in those situations,” Bailon says. “Fair in price point and made of 100% agave, it’s an easy sipper with floral hints. Plus, I’m a sucker for a Batanga (tequila, Coke, lime, salt) from time to time. I prefer using Espolón for that. Creamy in the mouth and agave present.”
Siembra Valles Blanco ($53)
“David Suro has done a lot for the Tequila Industry, bringing not only stylistic differences in agave terroir to the forefront but also through his work as founder of the Tequila Exchange Program,” Bailon says. “Through Siembra Valles we get a taste of what valley-style tequila can be. It is wet earth and moss with a clean finish. The terrain of the valley contains different mineral qualities in comparison to agave grown in higher elevation, giving us a pleasant change from a highland heavy premium selection.”
G4 Tequila
G4 Blanco ($47)
“Frankenstein! Frankenstein! Frankenstein! That is the name of the mechanical tahona Felipe Camarena uses to crush his agave. So unique in its process, the flavors I derive from this expression are on par. Lemongrass and fresh cut sweet grass—with hints of clay. This is a fun expression that sets itself apart.”
Tequila Ocho Single Estate Agaves de Rancho Plata: Las Pomez ($43)
“Carlos Camerena and Tomas Estes make up the genius team behind Tequila Ocho,” Bailon says. “For those who approach agave as they do wine, this is the must-try brand. They feature single terroir agave in such a sincere way, switching plots every batch. Although I love the hints of macadamia nut in the 2019 El Bajío, I really fell in love with the Las Pomez. It’s the tropical fruit and pomelo combination that hooked me on this specific brand which carried into what I love about this brand as a whole. It brings back respect to the roots.”
Arette Blanco ($24)
“The Orandendain Family have been a well-respected family of producers for a long time,” Bailon says. “For me, my first experience with Arette was in a Tommy’s-style margarita. But my first love of the brand came from waking up across the street from the distillery in the town of Tequila. Wafts of fresh cooked agave pouring through my window makes me instantaneously thirsty at the thought. Bright citrus notes and little lingering hint of celery leaf balances this lovely expression.”
El Tesoro Paradiso Extra Añejo ($130)
“I can never say no to this bottle. In fact, it’s rare to find me raving about extra añejos as I truly love the brightness and spirit one can find in a blanco style, but I truly love Paradiso,” Bailon says. “A five-year extra añejo style rested in ex-Cognac casks from start to finish, it is a beautiful expression of what is done right with aging. This expression plays with French oak to create creamy butterscotched agave with traces of char.”
Cazcanes
Cazcanes No. 9 Blanco ($90)
“I love sitting at Julio Bermejo’s bar in San Francisco. Tommy’s is a tequila lover’s mecca and sitting in front of the legend himself is a priceless experience,” Bailon says. “The wealth of knowledge I inherit just listening at his bar is enough to drive anyone to my point of nerd-dom. It was here I tried Cazcanes for the first time. I remember the beautifully round body of this moment and sweet agave with light tickles of grapefruit.”
Fuenteseca Cosecha Blanco 2013 ($90)
“This blanco is a spiritual experience in a bottle. I get a sniff of Palo Santo on the nose which immediately transports me to the next level. Medium body and texture are thoroughly fulfilling with a clean and balanced finish.”
Tapatio Excelencia Gran Reserva Extra Añejo ($170 for 1 Liter)
“Stunning. Just without words stunning,” Bailon says. “Agave forward and oaked crème brulée is a unicorn to find—and when you do, it just dances up and down the palate. I also appreciate all the attention to detail with this bottle including a little rest in five-liter glass vessels before bottling. This is a precious gem to cherish.”
Calle 23 Criollo ($100)
“This is what I call my nerdy bottle that I can’t get enough of! I’m so in love,” Bailon says. “Criollo is a subset of the Blue Weber agave strain, which grows in the highlands of Jalisco. At full maturity the agaves grow small with high sugar levels. The flavor coming from this juice is off-the-charts bonkers good. The flavors develop in waves and is oily and heavy in mouthfeel. Nuances of mint and green, then cinnamon spice with a little oyster shell on the finish. This is definitely a complex and special expression. Plus, Sophie Decobecq is a scientific agave ‘G’ (gangster and genius) and deserves all the recognition as one of the very few female producers facing a male dominated industry.”
Michael Mish Sukharev
La Gritona Reposado ($25 for 375 ml)
“Vegetal and round, this is another female distilled expression which is easy on the pocket (and palate) to attain,” Bailon says. “Distilled by Melly Cardenas, they utilize recycled glass in some of the cutest packaging on the market. I discovered this brand during my time working at Cask in San Francisco and it has stayed a regular approachable favorite.”
Cascahuín Blanco ($32)
“I mean it’s Cascahuín. They do a stellar job with all their expressions. Salinity, papaya and silk minerality, I like sipping this in the backyard of Lost Resort in San Francisco. Super lengthy in finish, it’s a good afternoon porch chat.”
Tapatio 110 Blanco ($53 for 1 Liter)
“Big, bright and beautiful, Tapitio 110 is my cure to any sickness,” Bailon says. “At 110 proof you’d think it would light your face on fire, but in reality, it’s more like someone flashes a bright light in a dark room and you’re instantaneously awake and ready to go. It’s my favorite fuel when times are lagging and you need a pick-me-up. It’s a staple favorite of the Bourbon and Branch crew, needless to say I may have instigated that trend there.”
Don Fulano Añejo ($64)
“Velvety and lush, cinnamon and dried fruit perfection. I find myself sipping this fireside with the fluffiest of robes. It is one of my favorite nightcaps.”
Siete Leguas
Siete Leguas Reposado ($60)
“Another expression which has been a long time favorite. Sips of golden warmth balanced with subtle spice and ease. This tequila was first introduced to me as the tequila producers who originally helped make patron, I was hooked at first sip.”
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c96a6bddbcede2fdf94b015c209f6639 | https://www.forbes.com/sites/karlaalindahao/2020/09/10/best-gin-cocktails-2020/?sh=119c19d62126 | 13 Easy Gin Cocktails To Make At Home Now | 13 Easy Gin Cocktails To Make At Home Now
Photo Illustration: Kristin Tablang
Looking to gin up some new gin cocktails this fall? Whether you have a taste for Negronis, prefer a drink with a fizz, or just want a twist on an old classic, some of America’s best bartenders, brand ambassadors, and other spirits professionals are shaking up their favorite recipes.
Here are some of the best ginnovations.
The Best Gin Cocktails to Make at Home
The Chester at Gansevoort Meatpacking
BETTER DAYS
“In a world before Covid-19 we were able to go to our favorite bar and enjoy both a drink and a dream for the future. There comes a time when we need a cocktail to remind us that summer is a time of merriment—one that might contain something botanical like Roku Japanese gin. A perfect summer cocktail, the first sip brings you back to happier times and gives you the motivation to push forward. Remember the good times, and weather the bad, and look forward to better days.” —Donny Largotta, beverage director at The Chester at Gansevoort Meatpacking
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Ingredients:
2 oz. Roku Gin
1.25 oz. fresh watermelon purée
4 mint leaves, muddled
0.50 oz. LiDestri Pink Limoncello
0.25 oz. fresh-squeezed lime juice
Method: Combine ingredients in a shaker. Shake and double strain over a rocks glass with fresh ice. Garnish with 2 mint sprigs and sliced watermelon.
Diageo
MUSKMELON TANQUERAY & TONIC
“The Muskmelon Tanqueray & Tonic is an ideal summer sipper. It is refreshing and unexpected and something you can sip on by the side of a pool, by the beach, or just at home with friends.” —Ezra Star, bar consultant and cocktail educator
Ingredients:
1.5 oz. Tanqueray No. Ten
0.5 oz. lemon juice
0.5 oz. honey or honeydew honey*
2 oz. tonic water
Method: Build ingredients in an ice-filled wine glass and top with tonic water. Stir to combine and garnish with a slide of melon.
*For the Optional Honeydew Honey: Blend 2–3 slices of honeydew in a blender and strain to retain the juice. Add equal parts light honey and stir until dissolved into the mixture.
Alanna Hale
NEGRONI BIANCO
“Probably my favorite cocktail (when made correctly). I would tell you that it’s the perfect cocktail if you were planning on having one drink or ten. That the negroni bianco is the ideal cocktail for brunch or lunch, or dinner, or a nightcap—or even during your morning shower. Few things in life that are created with three equal parts are as beautiful as the negroni. The negroni bianco made with Luxardo Bitter Bianco is no exception. Bitter orange notes mixed with the alluring bouquet of Italian herbs and finished with a touch of wormwood makes the cocktail something special—and something to be enjoyed year-round.” —Chris Norton, bartender at Sweet Liberty (Miami, Florida)
Ingredients:
1 oz. Luxardo London Dry Gin
1 oz. Luxardo Bitter Bianco
1 oz. dry vermouth
Method: Build over ice into a rocks glass. Stir. Garnish with a lemon twist and Luxardo Maraschino Cherry.
Nuno's Bistro & Bar
WHAT’S UP DOC?
“Creating new styles of cocktails has been my passion, all while keeping in mind what the consumer wants these days. People are trying to eat and drink healthy, which is why we incorporate freshly pressed juices into our cocktail program. All of these juices can be found at your local juice bar—and combined with a little bit of your own creativity, you will enjoy a super cocktail. Gin is my favorite spirit, and Junipero Gin captures botanicals and aromatics to a perfection.” —Ramón Aguirre Bernal, bar program director, Nuno’s Bistro & Bar (Upland, California)
Ingredients:
1.5 oz. Junipero gin
1 oz. fresh-pressed carrot juice
1 oz. fresh-pressed pineapple juice
0.25 oz. fresh-pressed ginger juice
0.25 oz. agave nectar
0.5 oz. fresh lemon juice
Method: Shake all ingredients in a shaker with ice; strain into highball with fresh ice.
Billon Sammy / Zeppelin
CITADELLE GIN & LEMONADE
“First of all, it’s a very easy cocktail to make at home with ingredients you can find in any supermarket. You don’t even need a shaker, just a glass or a pitcher and some ice. It’s everything we need right now with heatwaves and lockdown all around the world. Fresh yet complex with the touch of honey. I recommend wildflower honey (if you can) for this one. It pairs with the botanicals from Citadelle Gin perfectly. It reminds me when I stayed over at Château de Bonbonnet, where they distill the gin. It was a hot summer too and we were drinking Tom Collins (similar drink but with sugar instead of honey).” —Nico de Soto, owner of Mace (New York City) and Danico (Paris)
Ingredients:
2 oz. Citadelle Gin
1 oz. fresh lemon juice
0.5 oz. honey
4 oz. sparkling water
Method: In a jug or single serve glass, combine Citadelle, lemon and honey, stirring until honey is completely dissolved. Add ice and fill to top with sparkling water. Garnish with fresh lemon or aromatic herbs.
Prohibition Distillery
BEAVERKILL RIVER COOLER
“This is a great cocktail anytime, but for us it reminds us of the Beaverkill River that runs through our town. We haven’t been able to get out much, so we made it in a glass. We call it the Beaverkill River Cooler since it’s green, refreshing, and has stuff floating in it. It reminds us of tubing down the river.” — Brian Facquet, founder and distiller at Prohibition Distillery
Ingredients:
2 oz. Bootlegger 21 New York Craft Gin
0.75 oz. lime juice
0.75 oz. simple syrup
3 mint leaves
1 cucumber wheel, unpeeled
Method: In a shaker, quickly muddle the cucumber and mint. Fill with ice. Add Bootlegger 21 gin, lime, and simple syrup. Shake hard. Serve in a glass cup with a slapped mint leave.
Hard Rock Hotel and Casino, Hollywood, Florida
THE AUSTEN
“An homage to the writer Jane Austen, this aperitivo is light in body with a crisp astringent finish—similar to the author’s literary work. The bergamot oil from the tea merges well with the juniper berry flavor of the gin. While we count the days until the end of 2020, The Austen makes it more bearable when paired with a good book and close friends...socially distanced of course.” —Morgan Rhule, director of beverage at Seminole Hard Rock Hotel & Casino Hollywood (Hollywood, Florida)
Ingredients:
2 oz. Earl Grey-infused Hendrick’s*
0.5 oz. fresh lemon juice
0.5 oz. simple syrup
0.5 oz. store-bought vanilla syrup (preferably Torani)
1 egg white, cracked
*For the Earl Grey-Infused Hendrick’s: Place 8 Earl Grey tea bags in 1 liter of Hendrick’s gin, let infuse for 3 days.
Method: Combine all ingredients in tin except egg whites. Shake vigorously. Set aside tin and place in ice to chill. Crack egg and separate egg whites into a separate tin, dry shake (without ice). Combine all ingredients into the tin with ice, shake briefly and strain into a coupe. Garnish with orange peel curled over sides and lay over egg white foam.
Paul Feig / Artingstall's Gin
THE SQUEAKY DOOR
“Everything about this drink is very personal to me: It’s made with my new gin, Artingstall’s, which I’ve waited my entire life to create. It’s named in honor of my wife, Laurie, who always enters our Instagram cocktail show through the very squeaky door that leads to our home bar—and it’s made from all of her and my favorite ingredients. It’s boozy enough to be the perfect 2020 escape, yet tasty enough to erase any Puritan guilt you might have about drinking a cocktail. In short, it’s a very squeaky win–win!” —Paul Feig, award-winning director and founder of Artingstall’s Gin
Ingredients:
1.5 oz. Artingstall’s Brilliant London Dry Gin
0.5 oz. cherry liqueur
0.5 oz. elderflower liqueur
0.5 oz. orange curaçao
Juice of half a lemon
Club soda
Cocktail cherry and lemon peel for garnish
Method: Shake gin, cherry liqueur, curaçao, elderflower liqueur, and lemon juice in a shaker with ice. Strain into a highball or a Collins glass over ice and top with club soda. Drop in cocktail cherry. Cut a long twist of lemon and shape lengthwise to make it straight, then put it into the drink so that the top half of twist sticks up out of the drink. Sip and enjoy!
Kapri Robinson
THE SOUR CHERRY G&T
“I love the sour cherry gin and tonic, not only because it’s delicious but because it’s a simple twist to a classic. The drink is great all year round but definitely an especially excellent treat for warmer weather! I had the chance to experience the smell of the cherries through the huge wooden vats at the Luxardo distillery and this just brings my mind back to my visit to Italy!” —Kapri Robinson, founder of Chocolate City’s Best
Ingredients:
3 oz. Luxardo Sour Cherry Gin
4 oz. tonic
Method: Build over ice into a highball glass.
Bedford Post Inn, New York
SUMMER LOVIN’
“The Summer Lovin’ is The Barn’s take on a classic Pimm’s Cup. Cool and refreshing but still herbaceous, the drink is low in ABV so it’s easy to enjoy multiple beverages while lazing about through the course of a summer evening.” —Jason Cott, partner at Alchemy Consulting and Bedford Post Dining, Bedford Post Inn (Bedford, New York)
Ingredients:
1.5 oz. Pimm’s No.1
0.5 oz. Bombay Sapphire
0.75 oz. lime juice
0.75 oz. simple syrup
2 blackberries
Method: Muddle fruit with simple syrup. Add ingredients. Hard shake. Roll into Collins glass. Top with soda water. Garnish with mint sprig, cucumber slice, and strawberry.
The Up & Up, New York City
TOD & VIXEN’S SIX SEEDS
“Tod & Vixen’s Dry Gin 1651 is a unique gin because it’s so versatile it tastes as if it was made specifically for any style, including a flavorful, aromatic, and effervescent sour like the Six Seeds.” —Ali Martin, bartender at The Up & Up (New York, New York)
Ingredients:
1 oz. Tod & Vixen's Dry Gin 1651
0.75 oz. grapefruit Juice
0.5 oz. lemon Juice
0.5 oz. Grenadine
2 Dash Peychaud’s
Method: Shake with two orange peels. Strain into a coupe and top with dry sparkling wine.
Beam Suntory
ROKU SONIC
“My cocktail of choice this summer has been the Roku Sonic, a Japanese twist on a classic G&T served at many bars and izakayas in Tokyo. The effervescence from the chilled soda water enhances Roku’s aromatic and floral notes from the botanicals, while the tonic provides the right amount of sweetness to round out the cocktail. It’s perfectly refreshing on a hot summer day, reminds me of past travels and has me looking forward to trips to Japan in the (hopefully) near future.” —Jessica Lambert, Central U.S. brand ambassador, House of Suntory
Ingredients:
1.5 parts Roku Gin
1.5 parts premium tonic water
1.5 parts premium soda water
Lime or shiso leaf (for garnish)
Method: Get the glass as cold as possible. Add fresh ice, then the gin. Top with tonic and stir. Garnish with lime or shiso leaf.
Charles Roussel
COFFEE NEGRONI
“The negroni is the quintessential aperitif cocktail. Hailing from Milan, this bittersweet, boozy, and balanced cocktail made the jump from aperitivo hour in Italy to the finest cocktail bars in the world. Now, it’s one of the most popular drinks here in the United States—and it’s appropriate for any occasion. Bitter flavors have been seeing a major renaissance as American’s have pulled their collective palates out of the overly sweet doldrums we faced due to World War rationing and the ‘noble experiment’ of Prohibition. Campari and bitter drinks were once only ordered by those who had the means to travel to Europe and experience the beauty of aperitivo hour—all while sitting in a piazza, drinking bitter cocktails and consuming nibbles of prosciutto. These days, we’re now seeing the everyday drinker enjoying spritzes and negronis. And I love it because the negroni is truly the most balanced and interesting of the classic cocktails. Its ingredients are flavorful in their own right and the proportions of the drink allow for a delicious marriage of flavors—and in a way that hits not just the boozy, bitter, and sweet. (The acidity in the vermouth and Campari is just enough to wash some of the sweet off the palate so that it doesn’t feel cloying and heavy on the tongue, like many overly saccharine and out-of-balance drinks do). I also love the original recipe because it’s a coffee cocktail without the coffee—at least in terms of bitterness. If you love a negroni or any of its many variations (Old Pal, Americano, Sbagliato, etc) then you’ll love cocktails with real Arabica coffee in them. That’s where the coffee negroni fits in—snugly between tasty aperitif cocktails, to offer a pick me up before dinner...to prepare the senses for a night of eating, conversation, and fun with your quaranteam.” —Stephen Kurpinsky, U.S. brand ambassador for Mr Black Cold Brew Coffee Liqueur
Ingredients:
1 oz. gin
1 oz. Mr Black Cold Brew Liqueur
0.75 oz. Campari
0.50 oz. sweet vermouth
Method: Add all ingredients to an old fashioned glass. Add ice and stir. Garnish with an orange peel.
More Superb Cocktail Recipes:
20 Easy Cocktail Recipes You Can Batch
13 Easy Cocktail Recipes for the Quarantined
22 Refreshing Summer Cocktails to Make at Home
5 Easy Bourbon Cocktail Recipes for the Kentucky Derby
13 All-American Cocktails for July 4th Weekend—and Beyond
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dab3d51071d73ab6db1e47a5689e0321 | https://www.forbes.com/sites/karlaalindahao/2020/11/18/covid-19-travel-checklist-what-you-need-to-know-before-you-go/?sh=2cbd18d4746f | Covid-19 Travel Checklist: What You Need To Know Before You Go | Covid-19 Travel Checklist: What You Need To Know Before You Go
Know Before You Go: What do you truly need while you're away? getty
If you have to travel for the holidays—especially now that infection rates are spiking in America—there’s one smart way to reduce some of the anxiety: Be well-prepared before you go.
It’s not just that you won’t have the arsenal of cleaning products, masks, and other gear you keep at home—it’s also that the protocols differ depending on your mode of transportation, how long you plant to be away, and what destinations are on your itinerary.
Does your airline block seats? Do you know the details of your hotel’s precautionary measures? Do you know where to get a rapid test in another (and possibly unfamiliar) city? These are just some of the many questions to ask before you take off.
How to Roll: If you need to travel, be prepared with this checklist. getty
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PRE-DEPARTURE TO-DOs
Check Your Home State’s (and Your Destination’s) Travel Restrictions: It’s good practice to be on top of all the safety protocols before you travel—such as state and city mandates. That way you’re going in with your eyes open and prepared for even the worst scenario. For instance, I’m traveling from New York City to Las Vegas for our annual family Thanksgiving get-together. And while Sin City doesn’t currently have restrictions for incoming guests, New York State requires you to take a Covid-19 test 72 hours before you board your re-entry flight. You will also need to bring a filled-out New York State Traveler Health form, which will be collected in the airport upon your return. (So make sure you print it out before you leave.) Beyond that, once you land you will be required to quarantine for three days. And on the fourth day, a PCR test is required. (You can only break your quarantine after you receive a negative diagnosis.) Non-compliance of this directive could lead to a hefty fine of $10,000. And no one wants to get dinged with that. If you find yourself with more questions, here’s CDC’s official stance on holiday gatherings—plus their recommendations.
Check Your Hotel or Airbnb’s Covid-19 Sanitizing Protocols: I highly discourage staying with friends and relatives without taking a PCR test and quarantining beforehand—especially if you have family members in the high-risk category. After all, small intimate gatherings such as dinners, drinks, and get-togethers at a home are proving to be “spreader events,” much more so than say, a holiday meal at an outdoor restaurant. To minimize the possibility of infection and prolonged exposure, consider a hotel or an Airbnb with high sanitation standards: Make sure they require masks in public spaces, have hand-sanitizing stations, perform temperature checks, take social distancing seriously, and practice contract tracing. Plus points if you’re staying at a hotel with its own on-call doctor or nurse, in case of emergencies. Beyond that, if you’re only staying a few days try to decline daily housekeeping—to reduce interactions.
Get a Flu Shot: Getting a flu shot is more important than ever this year. It may not protect you from the novel coronavirus, but it will save precious healthcare resources and direct them to patients with Covid-19.
Research Nearby Covid-19 Testing Sites in Your Destination: Even if you live in a state that doesn’t require you to get tested prior to re-entry, it’s always best to be on the safe side. Think of it as a courtesy to fellow travelers. Remember: not all Covid-19 cases are symptomatic and you may not be aware that you’re spreading it. (And who wants to be that person?) So, do your part and take a PCR or rapid test. And while you’re at it, make a note of where the nearest hospital or urgent care facility is. It also goes without saying that you should look into your insurance plan and see what coverage they’re able to offer you while you’re out of state.
Map Out Your Travel Schedule and Plan Your Itinerary: I get it, sometimes spontaneity can be more fun when you’re traveling. But that’s way too risky with too many unknown factors, depending on where you are. If you happen to be flying to a city, there are several things to consider. First things first: Choose what restaurants, shops, and establishments you deem safe to visit—and make reservations ahead of time. Outdoor, rooftop, and patio dining are, of course, ideal. But if those aren’t in the cards, look at the policies of each restaurant you want to visit—if you think their protocols are sub-par and don’t allow for indoor social distancing, then walk away. In this alarming stage of the pandemic, no establishment should be operating at full capacity.
Download Helpful Coronavirus-Related Apps: Many states, cities, and tech companies raced to develop apps that aim to help monitor and mitigate Covid-19 transmission. While I don’t think you need to download them all, some are certainly worth a shot. Apple’s Covid-19 application—created in collaboration with the CDC, FEMA, and The White House—provides helpful tips regarding best practices and resources. Citizen’s sister app, SafePass, has a Safer Thanksgiving feature that allows you to create a holiday-specific pod, which reminds members to test negative, be symptom free, and turn on anonymous Bluetooth contact tracing. And if you’re in New York, the state has Covid Alert NY, which specializes in “exposure notification,” where you’re alerted whenever you come within spitting distance of someone who was diagnosed positive. Other cities and states have their own location-specific apps too—so do your research and see if your destination has one.
Don’t Leave Without Pandemic Essentials: Covid-19 has taken all of us for a dizzying spin this year. And the must-have travel essentials look completely different from what they did, even as recently as a year ago. (This time last year I was sunning myself in Miami with no care in the world.) But no thanks to the pandemic, 2020 is different and travel-related anxiety is a very real struggle. So make sure you stock up on practical products that’ll make your trip infinitely easier and hiccup-free—things like hand sanitizers, extra masks and filters, wipes, and beyond.
No mask, no flight. getty
ON THE PLANE
Check the Seats on Your Flight: As of this writing, not all airlines are blocking off middle seats. (United and American Airlines certainly aren’t.) So check if there are better seats you can transfer to approximately 24 to 36 hours before your time of departure. If possible, sit with a fellow member of your household—and wear a mask and face shield throughout the entire flight. And if you’re amenable to it you could even wear Stoggles, which feature anti-fog and UV-blocking lenses. Also: Don’t forget to bring sanitizing wipes to clean high-touch surface areas such as your armrest, your tray table, the seatbelt buckle, and the in-flight entertainment screen. If you haven’t yet booked your flight, here’s a master list of airlines that are limiting capacity.
Limit Your Food and Drink Intake: If your flight is relatively short, say less than six hours, try to eat before you board. Taking off your mask and shield is a risk—so try to hang in there and eat when you’ve landed.
Check-in Checklist: Always do your research before you arrive. getty
WHAT TO DO WHEN YOU ARRIVE AT YOUR DESTINATION
Establish House Rules: My partner and I will be traveling together and staying in a hotel where we’re comfortable in terms of its safety measures. And here are a few of the things we plan to do: No family member will be allowed in our hotel room—nor are we planning to visit their hotel rooms or homes. At this point, even family members should keep their distance from each other indoors. Instead, spend time together outdoors—whether it’s taking an exploratory stroll or eating in a restaurant terrace. Now is not the time to let your guard down, especially with the rising infection rates in all fifty states.
Sanitize Everything: If you’re staying in a hotel room or an Airbnb, sanitize the entire space before you unpack and shower off the travel grime. I recommend bringing Clorox wipes, a spray mister containing 70% alcohol, and UV light sanitizer wands. And if you’ve got a sizable bathroom—or multiple ones—bring a bottle of Clorox Clean-Up in your checked luggage because there’s no guarantee that it’ll be in stock wherever you fly. (It really is this year’s hottest commodity—along with Clorox Wipes.) Remember, limiting housekeeping is safer, so you’ll have to periodically spray and wipe down that bathtub yourself. Just think about it this way: It’s better to spend a few minutes cleaning than end up sick.
Get Used to Eating In Your Hotel Room: Gone are the days of hotel breakfast buffets. And many hotels have limited dining options and room service, if any. Many hotel bars are also closed. So get used to the fact that not all your meals will be in a restaurant. Pro tip: Bring a bottle of your favorite spirit or wine so you can enjoy them in your room—but don’t forget the corkscrew and some travel glasses (many hotels have removed their coffee machines and glasses as a precautionary measure). And if there’s a particular restaurant you’ve been eyeing—but they happen to only offer indoor dining, consider getting takeout and eating the meal in your room. But note that you can only do this with members of your household. As someone fresh off a plane, train, or other modes of mass transportation you do not want to let extended family in and you certainly should not visit them in their homes or hotel rooms—because you won’t know immediately if you caught something while en-route.
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77dc91063a3f7cf4df17b7e385edbe2c | https://www.forbes.com/sites/karlaalindahao/2020/11/30/the-easiest-cocktail-recipe-youll-ever-make-the-macallan-mulled-whisky/ | The Easiest Cocktail Recipe You’ll Ever Make: The Macallan Mulled Whisky | The Easiest Cocktail Recipe You’ll Ever Make: The Macallan Mulled Whisky
The Macallan + Owl's Brew
I typically drink The Macallan, one of my favorite Scotches, neat—the way God intended. But I’m open-minded enough to recognize a damn good cocktail when I taste one. And while at the Forbes 30 Under 30 Summit in Detroit last year, I was introduced to a drink that incorporated two of my favorite liquids in the world: whisky and tea. Let me tell you: It was an eye-opener. I’m a luddite when it comes to cocktail-making—hence my live-in bartender (a.k.a. spouse).
Owl’s Brew, for the uninitiated, is a Vermont-based beverage brand launched in 2013 by cofounders Jennie Ripps (a certified tea sommelier) and Maria Littlefield (the company’s business brain and an alumna of Forbes’ 30 Under 30 Class of 2016).
Karla Alindahao
The duo was among the first to launch an expansive range of tea-based cocktail mixers. Their unconventional (yet highly flavorful) offerings include refreshing options that appeal to consumers like me who would never deign to drown cocktails in sugar or other artificial sweetening agents: There’s chai piña colada, wicked Margarita, citrus sweet tea, strawberry Manhattan, watermelon Margarita, and my all-time favorite for fall and winter: mulling spices (which can also be used with Champagne, or seltzer...if you’re going spirit-free).
But let me tell you more about my mulling spices obsession: I can only describe it as reminiscent of all things holiday—mainly because of qualities and flavor profiles the chai spices (ginger, cloves, cardamom, and cinnamon), apple pieces, and maple syrup bring to the mixer. Everything about it is perfect for cold and blustery winter nights. So, I like to recreate exactly what Ripps and Littlefield taught me whenever I’m short on time but very much in need of a nightcap: I simply pour 1.5 ounces of mulling spices per 1 ounce of The Macallan Sherry Oak 12 Year ($80) over a single large ice cube, stir, then garnish with a star anise and stick of cinnamon. It takes less than five minutes and it is perfection. And it’s quite possibly the easiest cocktail I’ve ever made—even easier than mixing up a G&T or a negroni. (Bonus points if you happen to be enjoying it while you’re warming your feet in front of a fireplace or binge watching The Crown on Netflix.)
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Whatever you think the holidays should tastes like, this is it. It’s all the winter cheer and warmth in a glass. And I highly recommend it.
And if you’re just not feeling like making a cocktail, as many of us are, you can just opt for Owl’s Brew low-ABV selection of spirit-infused tea. All you’ll need to do is crack open a can.
The Easiest Cocktail Recipe You’ll Ever Make
THE MACALLAN MULLED WHISKY
Ingredients:
The Macallan Sherry Oak 12 Year
Owl’s Brew Mulling Spices
Cinammon stick, garnish
Star anise, garnish
Method: Pour 1.5 ounces of Owl’s Brew mulling spices per 1 ounce of The Macallan Sherry Oak 12 Year in a rocks glass (or into a stemless wine glass), over a single large ice cube. Stir, then garnish with a star anise and stick of cinnamon.
The Macallan and Owl's Brew
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b690eb685272ed5a0443bb65cf012a35 | https://www.forbes.com/sites/karlaalindahao/2020/12/10/easy-cocktail-recipes-for-winter-2020/ | Easy Cocktail Recipes: 20 Festive Drinks To Enjoy All Winter | Easy Cocktail Recipes: 20 Festive Drinks To Enjoy All Winter
Plantation Rum
When the weather outside is frightful, I like to drink something delightful. Some days call for a warm cocktail that will keep me cozy all night. On nights I’m feeling homesick, I may want a rum-based concoction that reminds me of my tropical upbringing in the Philippines.
This being the (objectively awful) year that it is, I needed all the help and inspiration I could get. Here, fifteen spirits professionals shared their winter drinking strategies—and of course, favorite cocktail recipes. And there’s something for every palate—from a Cognac-based old fashioned to ginger highball and beyond.
Easy-to-Make Cocktail Recipes for the Winter
I.W. Harper
THE HARPER CAROL
“I love American whiskey—so this cocktail was a no-brainer. The Harper Carol is a cold season variation on a ‘Junglebird.’ Kentucky meets tiki, contrasting this base spirit with Italian red bitter liqueur. Then, a cinnamon-date syrup deepens the beverage with notes of soft spices and dried fruit. Pineapple and fresh lemon juice add a sharp tropical acidity to the drink. This libation is a wonderful aperitif sour, best indulged during the holidays. Please enjoy responsibly.” —Adrian Alvarez, bar captain at Cecconi’s, New York City
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Ingredients:
1 oz. I.W. Harper whiskey
0.50 oz. Italian red bitters
0.75 oz. pineapple juice
0.75 oz. lemon juice
0.25 oz. cinnamon-date syrup
Method: Combine all ingredients in a shaker tin, shake, double strain into a coupe. Garnish with dehydrated lemon wheel and grated nutmeg.
Maison Ferrand
10 GENERATIONS OLD FASHIONED
“There’s nothing I enjoy more on a cool fall day than an Old Fashioned, which transports me to the vineyards of Cognac during grape harvest. With its high proof and fully round profile, Ferrand 10 Générations acts as the perfect replacement for bourbon in this cocktail—a welcom twist on the classic cocktail.” —Nico de Soto, beverage consultant and owner of Danico (Paris) and Mace (New York City)
Ingredients:
2 oz. Ferrand 10 Générations Cognac
0.25 oz. simple syrup
Orange twist, for garnish
Method: Stir all ingredients with ice in mixing glass. Strain and pour over large clear ice cube in double old-fashioned glass. Express the orange peel and place into glass.
Naren Young
BOURBON ‘N’ BERRIES
“We had a significant amount of bourbon in our liquor room when we reopened. Obviously, we wanted to find creative ways to use our inventory since reopening was so costly after the quarantine closure. I wanted something that was approachable, crushable, refreshing, and pretty. I used a whiskey buck as a template, which is basically whiskey and ginger. I amplified that with fresh raspberries, fresh lemon, cracked pepper, and a bit of spiciness from the ginger beer. And I wanted to name it something that was simple and straightforward that really tells it like it is. We’re not looking for any ambiguity these days. Do you like bourbon? Do you like berries? If the answer is yes, you will definitely like this drink.” —Naren Young, bar director at The Fat Radish Popup at The Orchard Townhouse, New York City
Ingredients:
1.5 oz. Woodford Reserve bourbon
0.25 oz. Frangelico
0.50 oz. raspberry purée
0.50 oz. lemon juice
0.50 oz. simple syrup
3 dashes saline solution
Barspoon of raspberry vinegar
10 grinds of black pepper in shaker
Method: Shake ingredients and pour on highball glass. Garnish with lemon wheel and 3 skewered raspberries.
Amanda Carto
HAI TEA
“Tea calms me down. And 2020 has been a year where I had to practice a lot of flexibility and roll with the punches—and drinking tea has helped keep me centered and focused. So yes, as you can imagine, I drank a lot of tea these past six months. I also spent time thinking about tea and how so many different cultures and people use tea to bring balance into their lives. For example, the English and Japanese have a high appreciation for tea—along with the peace and tranquility both can bring. Gin has typically been associated with England but Roku breaks the mold and celebrates Japanese botanicals like sencha tea, yuzu peel, and sakura. The Hai Tea is a nod to the English tradition of high tea, where one unwinds after a long workday with a cup of tea, while highlighting Roku’s Japanese flavor profile. After this long year, I think we all deserve to enjoy to unwind and have a Hai Tea with the hope it can bring peace and tranquility for just a moment in our new normal.” —Amanda Carto, bar manager at Nickel City, Austin, TX
Ingredients:
1 part Roku gin
0.50 part Giffard Carribbean Pineapple liqueur
1 barspoon honey
1 dash Scrappy’s Cardamom Bitters
1.50 parts hot ginger green tea (Tazo green ginger tea recommended)
Dried pineapple (optional)
Method: Add all ingredients to a heat-safe teacup. Stir 3 to 4 seconds with a small spoon to incorporate ingredients. Drink is intended to be served warm. Garnish with dried pineapple, if desired.
Diageo
AUTUMN EQUINOX
“My inspiration for this pairing was familiar because of my love for Latin culture and the multiple layers of flavor, sight, and sound. Tanqueray London Dry pairs perfectly with the cocktail’s delicate balance of citrus and herbaceous notes.” —Danny Louie, bartender and founder at Gāmsāān Cocktail Co.
Ingredients:
1.50 oz. Tanqueray London Dry Gin
0.75 oz. almond syrup
0.75 oz. lime juice
0.25 oz. passionfruit juice
Method: Build all ingredients in a shaker and shake. Fine strain into a punch glass. Garnish with grated nutmeg.
Britt Simmons
FIRE ESCAPE
“I’ve found myself avoiding crowds during this period of uncertainty, while still perpetually seeking the sun. From the beginning of quarantine to the recent fall equinox, I’ve enjoyed most of my moments of imbibition on the steps of my classically Chicago wooden fire escape. I will absolutely be enjoying this seasonal sipper on my fire escape to capture all the cherished, yet rare bursts of vitamin D that the skies will allow.” —Brittany Simons, cocktail consultant and former head bartender at Bad Hunter
Ingredients:
1.25 parts Suntory Whisky Toki
0.75 part Basque cider
0.50 part Contratto Bianco Vermouth
0.50 part apricot simple syrup
0.25 part Bragg organic apple cider vinegar
Method: Gently stir all ingredients on a lemon twist, strain, pour into chilled Nick and Nora glass. Garnish with a manicured lemon twist.
Maxim Gerasimenko
JAMAICAN GOLD
“Those who know me best know that my two favorite classic cocktails are the daiquiri and the sidecar. With the Jamaican Gold I wanted to build a bridge between the two. And I knew Plantation Xaymaca, with its traditional Jamaican esters and Cognac influence, would be the perfect composer to lead the symphony. The flavors from the sour apple liqueur always remind me of my first visit to the apple orchards in northern California during harvest. The marriage between the rum and the apple liqueur influence thoughts of homemade apple pie. Lemon juice adds the perfect balance and brightness; while cinnamon syrup provides subtle warming spice. The perfect cocktail for chilly winter nights.” —Benjamin Jeffers, bartender at ABV, San Francisco
Ingredients:
1.50 oz. Plantation Xaymaca Special Dry Rum
0.75 oz. Leopold Bros. Sour Apple Liqueur
0.75 oz. Lemon Juice
0.25 oz. Cinnamon Simple Syrup**
**Cinnamon Simple Syrup: Bring 250 ml. water to boil and add 15 grams toasted cinnamon. Steep for 10 minutes, strain out cinnamon, and combine equal parts sugar and hot cinnamon tea until dissolved into a syrup. Cool and store in the refrigerator.
Method: Shake with ice, strain, serve up in coupe.
Diageo
JOHNNIE WALKER GINGER HIGHBALL
“Scotch and ginger is a delicious and refreshing highball that allows some simple twists to elevate it to new heights. Johnnie Walker Black Label has loads of fall fruit flavors, coming from the selection of Speyside malts in the blend. The ginger ale pairs perfectly with the Scotch and the lime garnish freshens up the finish and aroma.” —Aidan Bowie, mixologist
Ingredients:
1.5 oz. Johnnie Walker Black Label
4.5 oz. Fever-Tree ginger ale
Method: Combine ingredients in a highball glass over ice and stir. Garnish with a lime wheel or wedge.
Diageo
CÎROC CRANBERRY MARTINI
“When creating the Cîroc cranberry martini, the first thing that sparked inspiration was the ripe and crisp notes from the white grape in the vodka. Keeping winter in mind, we felt that the presence of cranberry (more specifically, cranberry bitters) would balance these notes while imbuing a palate ideal for the season. The dryness of the Fino Sherry adds additional luxuriousness to the drink and results in a cocktail that should warm up even the coldest night.” —Matt Landes, founder at Cocktail Academy
Ingredients:
1.50 oz. Cîroc White Grape vodka
0.75 oz. Fino Sherry
3 dashes cranberry bitters
Method: Add all ingredients to a mixing glass. Fill with ice and stir 20 to 25 times. Strain into a chilled coupe. Garnish with 3 cranberries on a cocktail pick.
Shannon Sturgis
SINGLETON & SPICE
“This is a perfect cocktail for the season. This hot toddy variation is one of my favorites. The honey, hot water, and lemon combination is a great remedy that’s long been known—and pairs with the Singleton 12, which brings spice and smoky notes to the mix. Garnish is important as well—to finish the recipe for more complexity and layers.” —Eric Ribeiro, mixologist and bar manager
Ingredients:
1.50 oz. The Singleton of Glendullan 12 Year whisky
4 oz. hot water
0.50 oz. honey
0.25 oz. lemon juice
**add cinnamon and apple slice for a flavor twist
Method: Add all ingredients in a mug glass and garnish with a lemon wheel spiked with 4 cloves and a cinnamon stick.
Claire Mallett
FIGGY PUDDING
“We wish you a merry Christmas and here is some Figgy Pudding. This cocktail is inspired by the flavors of a Christmas pud with fig- and date-infused whiskey and OM Dark Chocolate and Sea Salt Liqueur. It’s topped with a coconut-lychee whipped cream too. Have a wonderful Christmas!” —Claire Mallett, bartender at Catch One, Los Angeles
Ingredients:
2 oz. fig- and date-infused Jack Daniel’s apple whiskey**
0.75 oz. OM Dark Chocolate and Sea Salt Liqueur
0.50 oz. Becherovka
0.50 oz. Frangelico
Coconut-Lychee whipped cream**
**Infused Whiskey: Add 2 figs (sliced) and 6 dates to a mason jar of Jack Daniel’s Apple. Leave for 7 days. Remove the fruit and the whiskey is ready to use.
**Coconut-Lychee Whipped Cream: Add 2 oz. of OM Coconut and Lychee Liqueur to whipping cream and whisk.
Method: Pour ingredients into mixing glass with ice and stir. Pour the mixture into your glass and top with coconut-lychee whipped cream.
Meredith Barry
TOKI HOT RINGO
“I don't know about you but I need all the squishy and comforting feelings this winter. This warm cocktail filled with local bright apples and baking spices brings back memories of going to orchards with my family, witnessing the leaves change, and taking a bite of the first apple I picked off a tree. It urges you to relax and sit by a crackling fire to enjoy the subtle vanilla and ginger notes of the Suntory Toki paired with fresh cider and local honey. Get yourself some apple cider donuts and you will be wrapped up in heaven.” —Meredith Barry, beverage development consultant at Niche Food Group
Ingredients (Serves Two):
4 parts Suntory Whisky Toki
1 part local honey
4 parts fresh-pressed apple cider
1 cinnamon stick
1 clove
Small pinch of salt (optional)
Fresh sliced Fuji apple, candied ginger, and honeysuckle flowers (for garnish)
Method: Rough chop cinnamon stick. Place cinnamon pieces and clove in a saucepan and toast until fragrant on medium–high heat. Add cider and salt. Lower heat to medium. Bring cider up to desired temperature. (Do not boil.) Take mixture off heat, then add honey and Suntory Toki. Stir until honey is dissolved. Remove pieces of spices. Pour into a teacup or mug. Garnish with fresh apple slices and candied ginger.
Giuseppe Santochirico
PUNCHING 2020 (FOR A PAIR OR A POD)
“The drink is a semi-modern reiteration of what probably would have been drunk at a New Year’s Eve celebration in the 1920s with the Fitzgerald. The ideal way to enjoy it would be in the once-omnipresent communal punch bowl with fresh raspberries and orange slices floating around. But since we’re still living through this pandemic and safety is a must, it’s as easy to shake a single serving. The citruses and the raspberry syrup are complementary to the aromatic Pomp & Whimsy flavor profile—with a little kick from the absinthe and a touch of complexity from the cognac-based triple sec.” —Giuseppe Santochirico, libations curator for Halftone Spirits at Finback Brooklyn, New York City
Ingredients (Single Serving):
2 dashes absinthe
0.25 oz. Benedectine
0.50 oz. Pierre Ferrand Dry Curaçao
0.50 oz. lime juice
0.50 oz. lemon juice
0.75 oz. raspberry syrup
2 oz. Pomp and Whimsy Gin Liqueur
4 oz. Champagne (or dry sparkling wine)
Ingredients (6 Servings):
12 dashes absinthe
2 oz. Benedectine
3 oz. Pierre Ferrand Dry Curaçao
3 oz. lime juice
3 oz. lemon juice
4.5 oz. raspberry syrup
12 oz. Pomp and Whimsy Gin Liqueur
1 750 ml. bottle of Champagne (or dry sparkling wine)
Method (Single): Pour all the ingredients in the shaker but the sparkling wine, shake, top with wine in the shaker, serve over ice in a small wine glass or a cocktail glass. Garnish with fresh raspberries and orange slices.
Method (Batched): Pour all the ingredient in a large punch bowl, add ice and stir to adequately mixing the punch. Garnish with fresh raspberries and orange slices.
Abasolo
JILO OLD FASHIONED
“The Jilo Old Fashioned is perfect for any occasion but it especially soothes the soul on a cold day. Let the robust and toasted notes of corn (unlike you have ever had) warm your body—while the light hint of chamomile, honey, and cocoa rounds everything out with a long finish. This gives you a small taste of Mexico in the comfort of your own home!” —Cesar Sandoval, national ambassador at Abasolo
Ingredients:
2 oz. Abasolo Ancestral Corn Whisky
0.50 parts Nixta Licor de Elote
3 dashes Angostura bitters
Lemon and orange twists, for garnish
Method: Add Abasolo, Nixta, and bitters to a mixing glass, then add ice and stir until cold and diluted. Zest citrus over rocks glass and add fresh ice. Strain drink into glass, roll zest into attractive curls and lay garnish atop the ice.
Big Easy
2020 TRAINWRECK
“Twenty–twenty was a weary trainwreck of a year, but this tropical tepache tipple is refreshingly balanced.” —Austin Sherman, cocktail expert and cofounder at Big Easy
Ingredients:
1.5 oz. rum
2 oz. Big Easy Pineapple Tepache
0.75 oz. ginger syrup, such as The Ginger People organic ginger syrup
0.5 oz. fresh lemon juice (Natalie’s brand preferred)
2 dashes bitters, such as Angostura
Pineapple leaf, for garnish
Sparkling water, such as Topo Chico, to top
Method: Combine rum, ginger syrup, lemon juice, and bitters in a shaker tin filled with ice. Shake and strain over fresh ice cubes into a cocktail glass. Top with tepache and sparkling water and garnish.
Patrón Tequila
FESTIVE FIZZ
“This cocktail really brings out the different flavors of the holidays with the cranberry, pomegranate, and rosemary. The fruity, citrus notes that you get from the fresh juices complements the fresh agave and oak notes from the Patrón Reposado, which makes for a truly refreshing cocktail. It also doesn’t hurt that the cocktail is a beautiful red color making it perfect for any holiday celebration.” —Stephen Halpin, manager of mixology and trade at Patrón Tequila
Ingredients:
1.5 oz. Patrón Reposado tequila
0.75 oz.rosemary simple syrup
0.75 oz. lemon juice
1 oz. pomegranate juice
1 oz. cranberry juice
2 oz. club soda
Method: Combine all ingredients except soda water in a shaker with ice. Shake to chill and combine. Strain into a highball glass filled with ice, top with club soda and garnish with a rosemary sprig.
Beam Suntory
BOURBON HOT TODDY
“One thing I love about this hot toddy, that you don’t see in a standard hot toddy recipe, is the addition of ginger! It adds the perfect amount of spice and provides what I like to call the ‘warm hug’ feeling while you drink it! I grew up with those flavors: Any time I had a cold or didn’t feel well, my dad would give me hot water with lemon, ginger, and honey, and it would always make me feel better! Those ingredients, to me, have always been the cure for what ails you.” —Amy Probasco, cocktail consultant at Beam Suntory
Ingredients:
2 parts Basil Hayden’s Kentucky Straight Bourbon
1 part honey
2 lemon wedges
2–3 slices of ginger, peeled
4–5 dashes Angostura bitters
4 parts hot water
Cinnamon stick or grated cinnamon
Method: In a saucepan over medium-heat, heat the ginger and water until almost boiling. Pour the water into a large mug, straining out the ginger. Add the honey, stirring until it is well dissolved. Squeeze and drop in the lemon wedges. Add the Basil Hayden’s and bitters, giving it another stir to incorporate all of the ingredients. Feel free to add more honey if you like it a little sweeter! Garnish with a cinnamon stick or grated cinnamon.
Beam Suntory
THE CLERMONT
“The Clermont, a play on the classic Manhattan, is perfect for the season because the whiskey along with amaro and sweet vermouth present a drink with spices as well as deep notes of cacao and bitter orange peel. Cocchi di Torino sweet vermouth is light and is as bitter as it is sweet. If you’d like a more robust vermouth you could use Carpano Antica instead. Amaro Montenegro is essential to this cocktail’s complexity, however don’t be afraid to try different amari in place of it to create a whole new cocktail. Knob Creek gives a solid backbone of vanilla and oak giving it a warming quality. This cocktail is certainly stiff enough to calm your nerves during what has certainly been a wild year, but gentle enough to lift your spirits. Perfect to sip alone during a movie night or zoom party, or make two and share one with your loved one over the holidays.” —Erin Ashford, beverage director at Olamaie, Austin, TX
Ingredients:
2 parts Knob Creek bourbon
0.75 part Amaro Montenegro
0.75 part sweet vermouth
3 dashes orange bitters
3 dashes Angostura bitters
Orange peel (for garnish)
Method: Add all ingredients into a mixing glass. Stir with ice until chilled and then strain the mixture into a coupe. Zest an orange peel and use as a twist garnish on the edge of the glass.
Eric Medsker
THE EVEN MORE FESTIVE NEGRONI
“The Negroni is the cocktail of the last decade and like many other timeless classics it has proved itself to be a versatile cocktail fitting of many different occasions and suitable to all the seasons. However, if you really break it down it’s a spiritous drink with a high level of flavor complexity that is befitting of the winter months. This recipe takes if one step further and adds some winter spice that makes it ideal for the holidays as a gift to friends as a festive sized serving.” —Simon Ford, founder at Fords Gin
Ingredients (Makes 1 Liter):
10 oz. Fords Gin
10 oz. cinnamon-infused Campari
10 oz. Carpano Sweet Vermouth
5 oz. water
Method: To make the cinnamon-infused Campari, put two cinnamon sticks in a bottle of Campari overnight. Shake the bottle once or twice throughout the process. To make the drink, combine ingredients in a pot or mixing bowl. Funnel into a 1-liter bottle (may be a few ounces extra). When ready to serve, pour into a punch bowl and garnish with blood-orange wheels and cinnamon sticks and serve with punch glasses or pour into a rocks glass over ice and garnish with blood orange half-moons and grated cinnamon.
Peroni
THE PERONI REGALO
“The Peroni Regalo is a refreshing, yet cozy cocktail. Featuring bourbon and the spicy notes of cinnamon and clove, you’ll definitely want to sip it on a cold day by a fireplace. The dredged oranges and bourbon put a festive spin on the classic Peroni, plus the warm, golden color screams holiday.” —Antoni Porowski, food expert and spokesperson at Peroni
Ingredients:
1 orange
¼ cup of sugar
½ tsp. ground clove
1 tsp. cinnamon
3 dash bitters
1.5 oz bourbon
1 bottle (330 ml.) of Peroni
Spiced orange slice**
**Spiced Orange Slice: Slice orange into ¼ inch thick round slices. Cut each round in half. Mix sugar, ground clove and cinnamon in a small bowl or container wide enough to accommodate orange slice. Dredge orange slices fully in mixture.
Method: Muddle ½ spiced orange round (see below) in a 16 oz glass. Fill halfway with ice. Add 1.5 oz bourbon and 3 dash bitters and stir. Fill to top with Peroni. Garnish with another ½ spiced orange round.
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8a593ca689b2afbf09f4b4064cf9eef9 | https://www.forbes.com/sites/karlaalindahao/2020/12/16/easy-cocktail-recipes-cognac-cocktails-2020/ | 10 Cognac Cocktail Recipes You Should Definitely Make This Winter | 10 Cognac Cocktail Recipes You Should Definitely Make This Winter
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Cognac may seem like a new-fashioned way to mix up an Old Fashioned, but in fact it’s been the foundation of countless cocktails—most famously the Sidecar—since the 19th century. But along the way, French brandy was replaced in recipes by American bourbon (due in part to the phylloxera epidemic in the late 1800s). And Cognac became more of a solo act.
For those who still want a taste of the past, however, there is a renaissance of Cognac-based cocktails, and I, for one, rarely turn one down.
From Left: Pear'd Perfection, La Conga Blicloti, Equinox, and La Vie En Rose Photo Illustration: Kristin Tablang
The thing about most Cognac cocktails is that they deliver a distinctive depth of flavor without being too overpowering. Think of it as having the robustness a stiff drink often requires—but without any of the burn or astringency. So it’s really a win-win all around.
Here, some of my the country’s best spirits professionals share their favorite Cognac concoctions—from a spiked variation on an oat milk latte to a refreshing pear-forward drink and beyond.
Easy Cocktail Recipes: Cognac Concoctions Perfect for Winter
Wonderbar
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RAGNAROK
“One of my bar regulars—one that I would now call a friend—had asked me to bartend for his 50th birthday party in Copenhagen some years ago. It’s rare that I get to visit a place and have locals show me all the best restaurants and bars. It was an unforgettable trip filled with great food, drink, and people. I already had an affinity for aquavit, so I was pleased to taste other brands and styles that aren’t available in the U.S. I think I created at least three new aquavit cocktails after that trip. I was obsessed. And when I tasted the Åhus Aquavit recently, I knew I wanted to create something for Wonderbar with it. It’s definitely pushing the clientele here a bit, but I hope they love it as much as I do.” —Jessica Gonzalez, beverage director at Wonderbar, Beacon, NY
Ingredients:
1.5 oz. Åhus Aquavit
0.5 oz. Pierre Ferrand 1840 Cognac
0.5 oz. black pepper-infused Cocchi Americano
0.75 oz. Dolin Dry vermouth
Method: Combine, stirred, and serve up—with a brandied cherry garnish.
Grand Brulot
COFFEE SPRITZ
“This Coffee Spritz is a perfectly smooth digestif. The ingredients are simple and provide the right amount of energy and elevation to your everyday spritz.” —Tiffanie Barriere, mixologist and member of Les Dames d’Escoffier, Atlanta, GA
Ingredients:
1 oz. Grand Brulot
1 oz. Aperol
3 oz. sparkling wine
Method: Build in a wine glass over ice. Garnish with an orange wheel.
Piero Procida, food and beverage director at The London West Hollywood at Beverly Hills
COGNAC LATTE
“How many varieties of spiked eggnog can you possibly make without it just tasting the same after a while? The Cognac Latte is a new way to celebrate the winter season with class. After an incredibly challenging year, why mess around? Go all out and splurge on some Hennessy and an old Zacapa Rum! Enjoy a Cognac-laced nog complemented with cocoa and spiced vanilla notes from Ron Zacapa Centenario 23, a booster of Mr. Black cold brew, and the velvety texture of barista oat milk just to add that extra level of lusciousness and of course, heavy whipped egg. A holiday staple reimagined topped with grated cinnamon bark and nutmeg.” —Piero Procida, food and beverage director at The London West Hollywood at Beverly Hills, Los Angeles
Ingredients:
1 oz. Ron Zacapa
1 oz. Hennessy VS
0.5 oz. Mr. Black Coffee Liqueur
0.75 oz. simple syrup (1:1)
1 whole egg
1 oz. barista oat milk, Oatly preferred
Method: Add Zacapa, Hennessy, Mr. Black, simple syrup, oat milk, and 1 whole egg. Dry shake for 30 seconds, add ice, and a quick heavy shake. Fine strain into a coupe. grate cinnamon bark and nutmeg on top.
Donny Largotta
PEAR’D PERFECTION
“Pears, much like apples and pumpkins, are a fruit associated with the colder months. A light drink with a savory taste, Hennessy VSOP works well with the juicy sweetness of the pear and is contrasted by the tartness of fresh-squeezed lemon juice along with a few dashes of plum bitters to add complexity. Overall, a rustic and pleasant drink that isn’t difficult by any stretch to make—and it will certainly make for a memorable experience.” —Donny Largotta, Beverage Director at The Chester (Gansevoort Meatpacking), New York City
Ingredients:
2 oz. Hennessy VSOP
0.75 oz. pear purée
0.5 oz. lemon juice
0.5 oz. pear-infused simple syrup
2 dashes plum bitters
Method: Combine ingredients and shake. Serve on the rocks.
Gavin Humes
EQUINOX
“When the cold months rolls around it’s time for some dark spirits. This drink highlights the sweetness of the Cognac—along with the spiciness of the rye. The combo makes it a complex, interesting, and well balanced. An overall fantastic drink. I can’t recommend it highly enough.” —Gavin Humes, food and beverage director at Scratch Restaurants
Ingredients:
1 oz. Cognac
1 oz. rye whiskey
1 tsp. demerara syrup
4 dashes Angosutra bitters
Campari (ideally in an aerosolizer)
Method: Add all ingredients except the Campari to a mixing glass with ice. Stir until chilled. Strain into a rocks glass. Spritz the cocktail with Campari. If you don’t have an aerosolizer, just drop a few drops of Campari on the top of the glass. Finish with a twist of orange peel, rub the peel on the rim of the glass, and discard.
Hannah Chamberlain
LA VIE EN ROSE
“La Vie en Rose essentially means to see the world through rose-colored glasses. And this cocktail is designed to help you do just that. With Cognac, Champagne, raspberry, absinthe, and rose water, this drink is a healthy dose of romance and escapism that we all very much need this year.” —Hannah Chamberlain, founder at @SpiritedLA
Ingredients:
1.5 oz. Frapin 1270
0.5 oz. lemon juice
0.5 oz. raspberry syrup
1 drop rose water
Absinthe, as rinse
Champagne, to top
Method: Shake first four ingredients before fine straining the ingredients into a glass that’s been rinsed with absinthe. Pour in the Champagne until it reaches the brim. Garnish with rose petal.
D'ussé
D’USSÉ HOT TODDY
“When the weather starts to cool and I feel a crispness in the air, I switch out my fruit-forward cocktail ingredients for spiced, aromatic flavors that mix perfectly with D’ussé’s pleasant and full-bodied smoothness. A Cognac hot toddy is typically my go-to: It’s an easy-to-make crowd pleaser that’s perfect for serving at home—plus it packs a good kick. All you need is D’ussé VSOP, hot black tea, and honey—and you’re all set.” —Sullivan Doh, Global Brand Ambassador at D’ussé
Ingredients:
2 oz. D’ussé VSOP Cognac
4 oz. hot black tea
1 oz. honey syrup
1 orange peel, for garnish
Cinnamon stick, for garnish
Method: Steep tea in a glass mug. Add Cognac and honey syrup, then stir. Garnish with orange peels and a cinnamon stick.
Josue Romero
STAY INCIDER
“This recipe is one of my favorites because it’s so simple and easy to make that you will feel like you’re the cocktail master of your kitchen. The flavors of the Apothic Red combined with the Cognac, cinnamon, and lemon juice is perfect for these cold months.” —Josue Romero, spirit consultant, The Garnish Guy (@the_garnishguy)
Ingredients (2 Servings):
2 oz. Apothic Red
1 oz. Cognac
0.5 oz. cinnamon syrup
0.25 oz. lemon juice
3 oz. hot water
Cinnamon stick, for garnish
Apple slices, for garnish
Star anise, for garnish
Nutmeg, for garnish
Method: Place all the ingredients into a heat resistant container, including the garnishes, and stir until all the ingredients are fully combined. makes two servings.
Hannah Chamberlain
LA CONGA BLICOTI
“This cocktail is named after a French jazz song by the iconic Josephine Baker, and I wanted it to capture the song’s refined but playful sense of fun. It’s similar to the classic sidecar cocktail, but the banana, lime, and demerara give it a nice tropical update. It’s easy to make and very easy to drink.” —Hannah Chamberlain, founder at @SpiritedLA
Ingredients:
2 oz. Frapin 1270
1 oz. fresh lime juice
0.5 oz. Giffard Banane du Brésil
0.5 oz. demerara syrup
Method: Shake all ingredients (other than the garnish) and double strain them into a coupe. Garnish with banana chips and tropical flower.
Maison Ferrand
AMBRÉ SIDECAR
“Drinking a sidecar transports me to a dimly lit cocktail bar in Cognac. The aromatics and floral aromas produced by the forgotten Colombard grape variety balances really well with the complex orange aroma of Ferrand Dry Curaçao and the acidity of the lemon.” —Nico de Soto, beverage consultant and owner of Danico in Paris and Mace in New York City
Ingredients:
2 oz. Ferrand Ambré Cognac
0.5 oz. Ferrand Dry Curaçao orange liqueur
0.75 oz. fresh lemon juice
0.25 oz. simple sugar
Orange twist, for garnish
Method: Shake all ingredients with ice. Strain into a coupe and garnish with orange twist.
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b1cfdf9978b86f33cdaabadf3b5ecc7a | https://www.forbes.com/sites/karlaalindahao/2020/12/22/how-to-make-irish-coffee-the-foolproof-way/ | How To Make Irish Coffee The Foolproof Way | How To Make Irish Coffee The Foolproof Way
GLASS ACTS: Vivien Leigh and Laurence Olivier toast with Irish coffee in 1946. Bettmann Archive
If I wasn’t so concerned about the potential liver diseases one could contract by way of excessive alcohol consumption, I’d be drinking Irish coffee several times a day, especially in the dead of winter—in addition to my usuals: Scotch, Cognac, and bourbon.
You see, I’ve always had a thing for Irish coffee. There’s something familiar and comforting about its boozy caffeine kick and creamy sugariness that makes me feel like everything’s going to be just dandy in the world—no matter how dreadful it may seem at the moment. And yes, I’m under no illusion that it’s a rather unconventional way to romanticize a cocktail—but that’s pretty much how it is with me. The heart wants what the heart wants.
The funny thing is, a delicious and well-prepared Irish coffee is nearly impossible to find—no matter how ubiquitous it is in New York City’s bar scene. And believe me, I’ve tried countless iterations in numerous upmarket and dingy sports bars alike (many of which are now shuttered, no thanks to COVID-19).
QUALITY CREAM: Homemade pouring cream, which takes 30 seconds to make, is the secret to every great ... [+] Irish coffee. getty
That, to me, is the most surprising thing of all: All things considered, the coffee-forward cocktail is supposedly easy to make. After all, it only requires four ingredients, not including garnishes (which usually involve either a fine dusting of grated nutmeg or even cocoa powder). So it “shouldn’t” be a great hardship to prepare. But alas, many versions don’t deserve to be in drink menus at all.
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I’ve had some topped with whipped cream from a can (my personal no-go zone). Others are essentially lattes with a stiffer-than-usual cream topping and over-the-top garnishes such as candy canes, which, in my humble opinion, are more acceptable in hot chocolate—whether spiked or not. And the absolute worst I’ve ever had listed a generous pour of Kahlua (egads) in its recipe.
To be clear, I’m not saying the above iterations are wrong per se. They’re just not for me. And if I’m being honest, they’re abominations—to my palate. (But hey, if that’s your jam, don’t mind me.)
So during a trip to Ireland last year, I decided to drink as many Irish coffees as my constitution could handle. And I can report back to say that every single Irish coffee I tasted in the Emerald Isle was superb. So I took the opportunity to ask the barkeeps as many questions as they could tolerate from a nosy American: I was determined to unlock the secret, if any.
Turns out, every pub and bar had its own way of doing things: some used sugar cubes, some used dark roast coffee, and some used plain white sugar. A good friend who was with me at the time asked as well, and she was told that instant coffee was often used too. (That came as a surprise. But the results were delicious.)
GIVE A DRAM: The quality of the Irish whiskey you choose will play role on how your cocktail turns ... [+] out. So decide wisely and stick to the classics. Kilbeggan
But there was one thing every watering hole had in common. They all used something that sounded alien to me: pouring cream. We (technically) don’t have that Stateside—at least not ready-to-buy ones. And Bailey’s only recently released one in the United Kingdom this year. To the uninitiated, pouring cream is essentially lightly whipped heavy whipping cream—something that’s not quite fluffy or stiff as actual whipped cream. As its name implies, it needs to be “pourable.”
And since we’re all unable to fly to Europe anytime soon, I decided to ask for help on how to recreate my beloved Irish cocktail at home with the help of Michael Egan, Kilbeggan’s U.S. brand ambassador.
“There are a couple of crucial techniques one must have when crafting the perfect Irish coffee. I am not too fancy by any means, so I like to make mine the traditional way. First off, the ingredients are key: brown sugar, coffee of choice, Kilbeggan Irish whiskey, and cold heavy whipping cream. I also like to start out with a piping hot Irish coffee glass, so I’ll pour boiling water in and leave it rest for a minute,” says Egan. “I'll then combine a tablespoon of brown sugar and my freshly brewed coffee in the glass. Stir to allow sugar dissolve. The next step is to add one and a half ounces of Irish whiskey. (I like to use Kilbeggan Original ($31) or Kilbeggan Single Grain ($29)—as the fruity notes in these whiskey’s stand up beautifully in the coffee.”
Now, the secret to perfect hand-whipped cream is surprisingly easy: Simply shake your heavy cream for 30 to 45 seconds in a shaker or squeeze bottle, until you feel it get heavier,” Egan continues. “To finish, I use a spoon and gently pour the freshly whipped cream over the coffee until reaching the brim of the glass. A small bit of grated nutmeg over the top of the cream adds flavor and is aesthetically very pleasing!”
TRADITIONAL IRISH COFFEE RECIPE
getty
Ingredients:
1.5 parts Kilbeggan Single Grain Irish Whiskey
1 tbsp. brown sugar syrup**
3 parts freshly-brewed coffee
3 parts lightly whipped heavy cream**
Grated nutmeg
**Brown Sugar Syrup: mix 2 parts brown sugar and 1 part water in a small pot over medium–high heat, bring to a simmer, and stir regularly until all sugar has dissolved. Remove from heat and allow to fully cool at room temperature and store in fridge for up to two weeks. (Optional: add 1 or 2 cinnamon sticks and/or a vanilla bean. Vanilla bean extract works just as well too. )
**Lightly Whipped Cream: The secret to perfect hand-whipped cream is using a squeeze bottle. Pour the heavy cream in the squeeze bottle and shake for approximately 30 to 45 seconds, until it feels thick and heavy in the bottle.
Method: Rinse coffee glass with hot water; then add brown sugar syrup and Kilbeggan Single Grain to glass. Fill mug with coffee. Stir. Pour lightly whipped cream on top, through the squeeze bottle and over the back of a spoon. Garnish with freshly grated nutmeg or cinnamon, if desired.
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aa77141ee0cb26525ae2a6a56026bc0a | https://www.forbes.com/sites/karlaalindahao/2021/12/30/3-of-the-best-low-proof-drinks-to-kick-off-the-year/ | 3 Of The Best Low-Proof Drinks To Kick Off The Year | 3 Of The Best Low-Proof Drinks To Kick Off The Year
I don’t believe in Dry January. But I do believe in practicing moderation in excess, so I’ve developed a foolproof philosophy for drinking in the New Year. To borrow from Michelle Obama: When they go dry, I go low.
What that means in practical terms is that I dial back the proof in what I’m drinking during the first month of the year. We all overindulge during the holidays—and rightly so, but that’s got to be counterbalanced somehow. (Because you know, we’re responsible adults over here.)
But abstinence is simply not the solution: Going zero-proof for a full month is closer to penance, which is no way to start the new year after a particularly harrowing 2020. And truthfully, after what we’ve all been through, why bother playing masochist for a full 31 days in the gloomiest and coldest month of winter? Why put yourself through deprivation when we’re already deprived of so much? Why suffer excruciating workouts without the promise of reward?
Beyond that, let’s face it: The concept of Dry January is a marketing gimmick—and an awful one at that. If you practice moderate alcohol consumption all year (including the holidays), you wouldn’t be “pressured” into living Prohibition style for a full month.
Just do the math and think about it this way: There are 52 weeks in a year. If you limit your drinking to four days a week (without going overboard) and let your body recover the other three days, you’d have 156 booze-free days in a year—just 26-ish days short of half a year. And isn’t that just better than a measly thirty-one days in January?
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So: how to do it and where to start?
I typically drink whiskey or rum or tequila, which are typically 80- to 100-proof (or 40 to 50 percent Alcohol by Volume). But come January, I opt for spirits and cocktails that are below 40% ABV—just enough to bring a grin to my face and smoothen out the rough edges of my dark heart. And I can guarantee that it’s a better way to be and a true win-win. So I’ve listed a few of my favorites—from a 10-proof (5% ABV) coffee-and-rye canned cocktail to a 40-proof (20% ABV) agave liqueur and a 32-proof (17% ABV) Irish cream.
And no, there are no beers in this list because beer is not the answer to your low-ABV needs: Life is too damn short for that.
3 of the Best Low-ABV Drinks
Matt Ray
SIPONEY CAFÉ (5% ABV), $50 FOR AN EIGHT-PACK
It’s safe to say that we’ve all had that feeling when you just crave a tasty little something: nothing too strong, delicious as hell, and enough to bring a smile to your face. So here’s your answer: Siponey Café. The cocktail, created by husband-and-wife duo Amanda Victoria and Joseph Mintz, is as clean and as sustainable as you can get. It’s made with just five ingredients: rye whiskey, honey, cold brew coffee, carbonated water, and real lemon juice. And it’s excellent. You can taste every single component and the best part of it all is that there’s absolutely nothing artificial about it—plus, you can drink it as is or pair it with a snack, as I sometimes do. As cofounders, Victoria and Mintz decided that all-natural was the way to go and they were right. As for its flavor, the cold brew is tempered and balanced by the lemon and rye, which keeps it from tasting too harsh or coffee-forward. And the locally sourced honey gives it a mild sweetness to round it all out. The result is a perfectly balanced cocktail that you can grab right out of your fridge. Or you can do what I usually do: Pour it into a beautiful vessel (such as a coupe), garnish it as you see fit, and sip mindfully.
Xila
XILA LICOR DE AGAVE 7 NOTAS (20% ABV), $39
When I first tasted Xila by way of Tom Richter of Craft Spirits Cooperative, I couldn’t believe what I was tasting—mainly because this particular spiced mezcal liqueur from Mexico City wasn’t exactly what I thought it would be. I was expecting something milder on the palate, perhaps something less fragrant. But I was dead wrong on that. First things first: The only way I can describe its flavor is that it tastes exactly like something Santa would appreciate with his cookies, specifically gingersnap. It’s basically a flavor explosion in a glass. And while it makes for an excellent mixer and works quite well on the rocks, I prefer it chilled and served neat. That way, I’m able to savor its complexities without any dilution. Founder Hillhamn Salome and her team of four other women created Xila Licor de Agave 7 Notas with seven flavor profiles in mind—as the liqueur’s name implies: lavender, hibiscus flower, cinnamon, black pepper, clove, caramelized pineapple, and chile ancho. Salome’s team prepares all of the botanicals before creating a massive tea bag, which is then macerated in espadín mezcal from Sinaloa for seven days. After that, the mezcal is proofed, given a hit of homemade syrup, and is rested for another seven days. The result is a perfect sipping companion with rich, bold, and spice-forward flavors.
Five Farms Irish Cream
FIVE FARMS IRISH CREAM (17% ABV), $33
I first tasted Five Farms Irish Cream a week after I had gotten back from Ireland. You see, I was shopping at the L. Mulligan Whiskey Shop in Dublin with a friend who had bought it—while I was in another aisle looking for whiskeys to bring back home. Eventually, she urged me to purchase a bottle of Five Farms as well: “You could use it in desserts,” she said. (She’s got a flair for getting me to try—and buy—bottles I’ve never tasted before.) Plus, the packaging was so me: An old-style airtight milk bottle with swing handles. Totally reusable. So I bought it. And once I tasted Five Farms, I conceded that she was right. It was spectacular. I could, indeed, use it in desserts. Or simply pour it over vanilla ice cream. But I much prefer drinking a finger of it on the rocks—because it is the dessert. It smacks of vanilla bean, heavy cream, chocolate with a tinge of coffee, and dark syrup. Its sweetness is profoundly prominent but not sickeningly so. I particularly love a little dilution from the ice because it deemphasizes the whiskey in it, all while amplifying its sugars. Beyond that, the product is truly artisanal and is literally produced by five farms (hence the name) in County Cork: LJG Dairy, The O’Mahony Farm, The Coleman Farm, The McCarthy Farm, and The Tutthill Farm. There’s one catch, though: It’s not available in the U.S. market—you’d have to buy it online from a UK-based retailer such as The Whisky Exchange.
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aefb55ff37b023a16cf56737d46bef8c | https://www.forbes.com/sites/karleneagard/2019/01/22/megaproject-trends-for-2019-antonio-nieto-rodriguez-on-leadership-in-the-age-of-ai/ | Megaproject Trends For 2019: Antonio Nieto-Rodriguez On Leadership In The Age of AI | Megaproject Trends For 2019: Antonio Nieto-Rodriguez On Leadership In The Age of AI
Antonio Nieto-Rodriguez says projects need leadership, not just management. Michael Chia
The World Economic Forum’s Future of Work report indicates that from 2018 to 2022 “75 million jobs may be displaced by a shift in the division of labor between humans and machines.” In that same time frame, employers told the Forum that “54% of all employees will require significant reskilling (for new jobs) and upskilling (within their existing job)”. With the pace of technological change increasing and the fourth industrial revolution anticipated to impact white collar professionals, it’s important for project management professionals to consider how we can operate effectively in this new age.
As part of my series on emerging megaproject trends for 2019 and beyond (cybersecurity and the future of design are also covered), I spoke with Antonio Nieto-Rodriguez, who is recognized globally as an expert in project management and strategy implementation. As a former Chair of the Project Management Institute, he has been at the forefront of leading the project management profession.
Karlene Agard: What trends do you see within megaproject management?
Antonio Nieto-Rodriguez: I think the complexity and price will continue to increase. You will see an increase in the use of predictive analytics and big data in projects, too.
Most projects go wrong because there were wrong estimates and many factors were not taken into account or we started a project which was not well-funded. I think artificial intelligence (AI) will help to fill in that gap. Megaprojects have such a high rate of failure. Imagine if we use artificial intelligence to halve that rate? We could launch fewer projects but they’d be more successful.
Agard: How will the way we start megaprojects change?
Nieto-Rodriguez: There will be much more thinking up front before committing to do a megaproject. There is greater awareness of the massive risks, consequences and high potential for budget overruns with megaprojects.
I also think you might see more agile practices in megaprojects, meaning you’ll start with one part of the project first, doing that initial phase more quickly to mitigate the risk of completing the project in one go. That’s happening already, but it’s likely to increase in the coming years. We will be able to start to use some of the deliverables and outcomes of megaprojects before the whole megaproject is finished.
Agard: With the rise of analytics, data and modelling tools, which project management disciplines or skill sets are being threatened?
Nieto-Rodriguez: In general, project-based work is human-centric, meaning that you always need to bring people with you. You cannot just throw a project without people. That’s the good news! However, many professions are now at risk due to artificial intelligence and robots being used in projects.
Because of the human nature of the work, you’ll need emotional intelligence. It’s about creating those links; empathy, communication, persuasion and inspiration make the best project leaders I’ve seen.
Of course, there are areas where these kinds of new technologies will impact: planning, risk management, turnout predictability and with data analytics, you can predict quite well how successful projects will be before you even launch them. We’re not fully there yet, but I believe that those elements will be automated and machines will propose comprehensive plans, with the Project Manager acting as the executor and motivator.
Agard: So, what do you recommend to those people who will be impacted?
Nieto-Rodriguez: What I’ve seen in our profession is that people are moving from project management to project leadership. Project management will probably still be there, but it will not be as relevant as the leadership aspect. Technical project management (such as scoping, estimating, scheduling and delivery) is a must but there are some technical areas that will be taken over by robots and automation.
Leadership is crucial when working with teams across the world, with different languages, different cultures and multiple stakeholders.
Project professionals should develop an understanding of the business content of the megaproject. What’s its purpose? Why do we do it? What’s the financial return? What’s the impact it has on society?
You need to have a deep understanding of why you’re building it and be able to challenge people on their rationale. If project professionals develop their business leadership skills, they will have jobs for the next 20 years.
Agard: That’s really interesting. Do you think that people are actually cognizant of that and are moving in the right direction at the moment?
Nieto-Rodriguez: No, they are not aware. It’s something that I’m lecturing on in MBA schools and training senior executives in organizations. I’ve seen job advertisements where you can see this reflected but there’s no massive understanding yet. Everybody working within projects thinks that their career is project management. I think that’s evolving big time!
Some people who are more open and curious are looking to the future and reading what people like you or me are saying. People that keep developing themselves will be very successful but they are in the minority so far.
Agard: Another challenge is that we don’t always store data in a way that’s tangible and useful: we have isolated reams of data in siloed systems rather than information that we can make sense holistically. How is that being overcome?
Nieto-Rodriguez: Without data, you cannot do anything. Nobody likes to document, record or structure data and that’s one of the biggest issues I see with big data or data analytics in projects. Our records are different and every project is different.
There’s a lot of room for improvement! I’ve seen smart systems which can amalgamate data from several different sources and extract pertinent data. So far, it’s just in the early stages but if you want to benefit from technology, artificial intelligence and big data, you need to start taking data seriously.
The conversation has been edited and condensed for clarity.
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a624efc6bf963055bad2b8f6425683f0 | https://www.forbes.com/sites/karlkaufman/2018/02/26/warren-buffetts-big-bet-on-israel/ | Warren Buffett's Big Bet On Israel | Warren Buffett's Big Bet On Israel
Former Israeli Prime Minister Ehud Olmert, left, shakes hands with Warren Buffett during a meeting... [+] at the Prime Minister's office in Jerusalem, Monday, Sept. 18, 2006. Buffett paid $4 billion for an 80 percent stake in Iscar Metalworking Co., an Israeli company. (AP Photo/Baz Ratner)
As the world’s most successful and high-profile investor, Warren Buffett’s every move is carefully dissected and scrutinized. He or his company, Berkshire Hathaway , can drastically affect the fortunes of a company once news of his buying or selling shares of their stock are revealed.
Berkshire Hathaway’s quarterly holding report (known as a 13-F) was filed this month, and its stake in Apple, a company once shunned by the famously tech-averse Buffett, has now grown to become one of its largest holdings.
Biotech is another industry that Buffett has historically avoided. The biggest surprise in the 13-F filing was the disclosure of a new position in Teva Pharmaceutical , an Israeli biotech company that has fallen on hard times of late.
Berkshire bought 18.9 million shares last quarter, amounting to a 1.9% stake in the company, worth $358 million at the time. That stake has now risen to $400 million as Teva's share price has appreciated since news of Berkshire's investment broke.
"It's far better to buy a wonderful company at a fair price than a fair company at a wonderful price," the billionaire has been quoted as saying. "Great investment opportunities come around when excellent companies are surrounded by unusual circumstances that cause the stock to be misappraised."
Is Teva a wonderful, excellent company, then, and is the stock misappraised due to unusual circumstances?
Teva is loaded with outstanding debt from its $40.5 billion purchase of Allergan's generic drug division in 2015. It recently announced that it was laying off 14,000 employees (causing a nationwide protest), suspending its dividend on ordinary shares and reported a net loss of $11.6 billion last quarter.
Buffett must believe in the long-term future of the company and its turnaround potential under newly appointed CEO Kare Shultz, as it currently looks to be facing severe financial difficulties. Could this be the start of several other moves correlating to the announcement last month that Berkshire Hathaway would be teaming up with Amazon and JPMorgan Chase to come up with a method to offer private health care services to their employees?
This is not Buffett’s first investment in Israel. In 2006, Berkshire purchased an 80% stake in Iscar for $4 billion, an industrial manufacturing company and its first international acquisition.
How has the company improved since Buffett’s purchase? Well, in 2013, Berkshire bought out the remaining 20% of the company for $2 billion (half of what he paid for the original 80% stake), and it is now their fifth-largest non-insurance holding.
Buffett has been a proponent of Israeli bonds and has twice made pitches to convince buyers to purchase bonds. According to Israel Bonds, a U.S. underwriter, Buffett owns about $5 million dollars worth of his own portfolio.
Other Israeli companies purchased by Berkshire include eVolution Networks, creators of wireless network energy savings software, Ray-Q Interconnect, a distributor of electronic components and AgroLogic, a designer of electronic control units for agriculture.
What is it about Israel that Buffett finds attractive? “I’m not Jewish, but Israel reminds me of the United States after its birth,” said Buffett in an interview. “The determination, motivation, intelligence and initiative of its people are remarkable and extraordinary. I’m a big believer in Israel’s economy.”
The country has become a hotbed for the start-up industry, with Google acquiring navigation app Waze in 2013 and Intel spending $15 billion to buy self-driving car chip manufacturer Mobileye. Buffett is not the only billionaire investing in Israel. Carlos Slim (formerly the world's richest man), invested $60 million in Mobli, an Instagram rival that has since been shut down. Mark Cuban is part of a group that has invested in Percepto, a drone company that "operates fleets of drones to autonomously fly and inspect huge windmills located literally in the middle of nowhere,” according to Business Insider.
As revered as Buffett is, he doesn't always have the Midas touch — recent misfires with IBM and Wells Fargo come to mind. Given his propensity to buy and hold stocks for the long haul, it could be many years until we know if his big bet on Teva eventually pays off as much as his other investments.
Disclosure: The author and American Dream Investing own shares in Apple.
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c2695ca9c424a49313077fd1d823ed0a | https://www.forbes.com/sites/karlkaufman/2018/02/28/a-canadian-marijuana-company-is-now-trading-on-the-nasdaq/ | A Canadian Marijuana Company Is Now Trading On The NASDAQ | A Canadian Marijuana Company Is Now Trading On The NASDAQ
Marijuana plants grow at a facility in Canada. Photographer: Trevor Hagan/Bloomberg
Cronos Group, a medical marijuana company based in Toronto, just became the first Canadian cannabis stock to trade on a U.S. exchange. The stock is trading under ticker symbol CRON on the NASDAQ, and started trading yesterday at $8.24 before closing the day at $7.62. The stock closed up 20% today at $9.17.
Cronos was previously trading as an American Depository Receipt (ADR) on the OTC markets with the ticker symbol PRMCF. It is part of the first marijuana ETF to trade on a U.S. exchange, the ETFMG Alternative Harvest ETF (ticker: MJX), where it is the top holding, comprising 9.18% of the fund.
Cronos owns 100% of two medicinal marijuana and cannabis oil brands: Peace Naturals, which has 95 acres of land in Ontario; and Original BC, which has 31 acres of land in British Columbia. The company also holds a 21.5% stake in Whistler Medical Marijuana Company.
The company announced a joint venture agreement with Kibbutz Gan Shmuel in Israel, a partnership that will aid cultivation and distribution by leveraging the operations of the long-established kibbutz. According to a press release from last September, "The Israeli climate, combined with Gan Shmuel’s existing manufacturing infrastructure and skilled labor force, will enable Cronos Israel to produce high quality medical cannabis at an expected cost of between $0.40 and $0.50 per gram.”
While the NASDAQ listing is a new and exciting development for many investors, does that mean that Cronos Group is a good investment?
Marijuana, along with cryptocurrency, is currently one of the hottest industries for investors. Just like crypto, marijuana stocks offer high rewards with high risks alongside the accompanying volatility.
There are some key potential regulatory tailwinds that could rapidly enhance the growth prospects for Cronos and other marijuana companies. Canada is expected to legalize the use of recreational marijuana this year. Medicinal and recreational use of marijuana is becoming more accepted in the United States, with eight states allowing recreational use and more states expected to vote for legalization this year.
There are some significant headwinds, however, that could impede progress. Marijuana is still prohibited in the United States on a federal level, both for medicinal and recreational purposes. Attorney General Jeff Sessions created controversy at the beginning of the year by rescinding the Obama-era "Cole memo," which encouraged federal prosecutors to turn a blind eye towards cracking down on marijuana-related operations.
On a financial level, the company is burning through cash, which is not unusual for a biotech growth stock. TTM free cash flow is -$23.21 million compared to -$8 million in 2016, while TTM capital spending is -$18.44 million compared to -$1.52 million in 2016. Debt/equity ratio is low, at only 0.07, so it is not using leverage to increase earnings (Note that all financial data is sourced from Morningstar, and 2017 fourth quarter earnings have not yet been released).
A potential red flag for investors is that the amount of shares outstanding has dramatically increased from 12.75 million in 2013 to 134.79 million TTM. By continuing to raise offerings, shareholders will find their shares diluting in value as the company tries to raise more cash.
The impending legalization of marijuana in Canada and the United States, as well as the availability of NASDAQ-traded shares, could make the company appealing to investors interested in cannabis. As always, chasing investing trends without doing proper research can lead to significant losses.
Disclosures: None
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f3f75e8acc020ff3724ed963968499bf | https://www.forbes.com/sites/karlkaufman/2018/07/24/heres-why-warren-buffett-and-other-great-investors-dont-diversify/?sh=5211b2784795 | Here's Why Warren Buffett And Other Great Investors Don't Diversify | Here's Why Warren Buffett And Other Great Investors Don't Diversify
(AP Photo/Nati Harnik)
“Behold, the fool saith, "Put not all thine eggs in the one basket" - which is but a matter of saying, "Scatter your money and your attention"; but the wise man saith, "Put all your eggs in the one basket and - WATCH THAT BASKET ."
― Mark Twain, Pudd'nhead Wilson
Conventional wisdom dictates that diversification is essential to long-term investing success. You're often told to spread your money across a variety of stocks or asset classes to protect yourself from risk.
However, some of the best investors, like Warren Buffett, George Soros, William J. O'Neil and Bernard Baruch spoke about the virtues of holding concentrated positions. “Diversification is a protection against ignorance," according to Buffett. "[It] makes very little sense for those who know what they’re doing.”
Think about it - do you have the time to keep on top of dozens of companies in your portfolio? The average person simply cannot pay enough attention to a broad spectrum of stocks in a variety of industries and/or asset classes.
“It is unwise to spread one’s funds over too many different securities," said Bernard Baruch. "Time and energy are required to keep abreast of the forces that may change the value of a security. While one can know all there is to know about a few issues, one cannot possibly know all one needs to know about a great many issues.”
"The more stocks you own, the slower you may be to react and take selling action to raise sufficient cash when the next serious bear market begins,” wrote William J. O'Neil in his classic book How To Make Money In Stocks. “The winning investor’s objective should be to have one or two big winners rather than dozens of very small profits.”
If you spread yourself too thin, you will compromise your results and your likelihood of beating the market. Many financial writers preach the value of index investing - just buy the whole market and be happy with being average. That's fine if you're aiming for average returns and don't want to bother trying to beat the market. It's unlikely, though, that you will be able to accumulate serious wealth by utilizing that strategy.
"No hospital wings or college dormitories have ever been named by an indexer," said James Oelschlager, founder of Oak Associates. "They've been named by people who invested in one or two stocks and rode them for a period of time."
Of course, selecting stocks for a concentrated portfolio requires a lot of analysis and attention. An investor with a concentrated portfolio needs to put the work in and must know as much as possible about their investments. They should be listening in on earnings conference calls, studying financials and tracking the business environment carefully.
"The determining trait of the enterprising investor is his willingness to devote time and care to the selection of securities that are both sound and more attractive than the average," Buffett's mentor, Benjamin Graham wrote in his seminal tome The Intelligent Investor. "Over many decades, an enterprising investor of this sort could expect a worthwhile reward for his extra skill and effort in the form of a better average return than that realized by the passive investor."
The biggest argument for diversification is protection from risk. By buying a multitude of stocks, it's true that you're lowering the risk that any one stock would fall and wipe out a big chunk of your portfolio. But you're still not protected from overall market risk when the whole market tumbles.
One strategy is to buy a select few stocks in uncorrelated sectors. For instance, you can buy a technology stock and balance that with some consumer staples companies to counterbalance a higher risk sector with a more defensive one. Stocks with lower betas tend to fall less than the overall market during a downturn.
If you have a handful of stocks, you can mitigate some of the risks that will come when macroeconomic factors, such as a bear market or a recession, cause the entire market to fall. If you're knowledgeable about the stock and believe in its long-term potential, you can ride out the storm, buy more stock at discount prices and collect dividends for income until the market turns around.
By buying and selling incremental amounts in a smaller portfolio, you can create sizable positions while ensuring that you're not spending all your cash at peak prices. You can continue to add to these positions when there is weakness and improve your overall cost basis and returns. Even when the stock rises, George Soros thinks that if you believe in the company and their long-term prospects, you should continue to buy more, even at higher prices.
“If the stock goes up, you buy more," said Soros. "You don’t care how big the position gets as part of your portfolio. If you get it right, then build.”
Buffett loves when the market drops, as he is able to buy more stock of the companies he loves at cheaper prices. Forbes interviewed Buffett in 1974 in the midst of a bear market and asked him how he felt. Buffett’s response? “Like an oversexed guy in a whorehouse.”
Obviously, this method of investing is not for the "set it and forget it" type of investor. Those unwilling to put the work in should probably stick to index funds. The price you pay for a diversified, actively managed mutual fund usually results in underperformance due to high fees, even if you invest in a no-load fund.
If you have a financial advisor or money manager who is a fiduciary (and you should), they will most likely be unable to set up a concentrated portfolio, so you'll have to do it yourself. Fiduciaries are legally required to act in what they believe to be in the best interest of their clients. You'd be hard-pressed to find one who would set up a highly concentrated portfolio since it runs counter to conventional thinking.
To repeat, this strategy is only useful if you intend to put the work into acquiring as much knowledge as you can about a few select investments. This is not to suggest that you should put 80% of your life savings into Netflix stock, unless you really understand the nature of their business and have spent the time poring over their financial statements and analyzing the company thoroughly.
If you are willing to put the work in, however, you may be richly rewarded for your endeavor. Better to be like the wise man: put your eggs in one basket and WATCH THAT BASKET!
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ede94f8901554b6c4923885d3024c255 | https://www.forbes.com/sites/karlkaufman/2018/12/31/how-to-manage-anxiety-when-investing-in-the-stock-market/ | How To Manage Anxiety When Investing In The Stock Market | How To Manage Anxiety When Investing In The Stock Market
Credit: Getty Royalty Free Getty Royalty Free
Volatility returned to the market in a big way in 2018 after relatively smooth sailing upwards the previous year. Many investors experienced severe losses for the first time in a while — or if you started investing in 2009, for the first time ever. Ten years is a long time to forget about how awful it feels to lose money in the market.
The hardest thing to do for many investors is to maintain the courage of their convictions. If the reasons why someone invested in the stock are still valid, stay the course, ignore daily fluctuations and perhaps buy when others are selling.
Don't just take it from me, though. Three experts offer their advice on how to best manage anxiety when investing in the stock market.
Daniel Grote, Partner at Latitude Financial Group in Denver, Colorado
Investment behavior drives over 85% of investment performance. Therefore, make every attempt to get thinking out of your emotional response centers (fight or flight) and into your frontal lobes where reason and logic can rule the day. Avoid making big changes without affirmation from trusted sources who are separated from the situation and able to offer objective help. In times of crisis, thoughts and actions are driven by the most prehistoric part of the brain meant to deal with saber-toothed tigers but not necessarily the crises of this world. Don't be afraid to ask for help.
Ask the question: is market volatility a normal part of investing? Of course it is. Recognize that what we've recently experienced is actually normal rather than what we experienced in 2017 where there was almost no volatile pattern at all.
Reflect on your values — those closely held beliefs that matter most when the whole world seems to be falling apart. These values are generally long-term drivers of behavior sharing that commonality with the reason you invest in the first place. Invest through the ups and the downs. The best gains, in the end, will be from shares purchased during times like this.
There are truly some great sales going on right now in stocks. The S&P 500 is currently trading at 16.35 times earnings. The long-term average is 23.83 times earnings making for a 31.4% discount. International stocks are trading at 13.36 times earnings. The historical average is 17.84 times earnings creating a 25.1% discount.
There's been a lot of talk that based upon an inverted yield curve, we're heading for a recession. So what? Do you realize that in the 12 months following the last five yield curve inversions (that indicated a recession), the S&P 500 produced an average return of 15.08%?
If you must make significant decisions in crisis moments, challenge the motives for the decision and weigh them against your values mentioned earlier. Is there symmetry between the decision and the values? Or, is there some contradiction and friction? If so, spend more time with the problem and possible solutions.
Consider your time horizon for your investments. Understand that all of your money will probably not be needed in the first five years of your retirement. In fact, some of your retirement dollars may have a 25-year time horizon even if you're right at the beginning of retirement. This is because of life expectancy — the period of time you really need your money to last.
Robert R. Johnson, Ph.D. Professor of Finance at Creighton University's Heider College of Business in Omaha, Nebraska
Volatility can cause some investors to lose their nerve and abandon their strategy during market dislocations. They succumb to behavioral biases and end up “buying high and selling low.” In other words, volatility induces bad investor behavior.
Long-term investors can take comfort that many of the large daily price declines are at least partially offset by similar price increases and that, when measured over longer periods, volatility has not increased.
Behavioral economists note that investors have a recency bias — that is, we tend to overweigh the most recent time period. In 2017, volatility was virtually absent from the stock market. For 2017, the S&P 500 completed a 12-month period of consecutive monthly positive total returns for the first time since 1950.
Building wealth is a marathon, not a sprint. A long-term perspective is the single most important quality necessary for success in investing. Markets can be irrationally overvalued or undervalued in the short term. Sentiment drives the market in the short run, while fundamentals drive the market in the long run.
Long-term investors should have a diversified portfolio of common stocks and ride out market volatility. According to data compiled by Ibbotson Associates, large capitalization stocks returned 10.2% compounded annually from 1926-2017. Over that same time period, long-term government bonds returned 5.5% annually and t-bills returned 3.4% annually. The surest way to build wealth over long time horizons is to invest in a diversified portfolio of common stocks. Investors are well-served to ride out the volatility and not attempt to time the market.
Investors who get in and out of the stock market invariably end up buying high and selling low. Even missing a few positive days can negatively impact your return over a long period of time. From 1996 through 2016, the S&P 500 returned 8.19% annually. If an investor attempted to time the market and missed the five best days, the return would fall to 5.99%. Miss the ten best days and the return falls by over half to 4%. The Wall Street adage “time in the market is more important than timing the market” rings true.
While it is true that long periods of time can witness anemic returns in the stock market – the lost decade of the 2000s witnessed an average annual return of -0.9% on the S&P 500 – since 1970 the lowest 20-year holding period for large-cap stocks provided a return of 7.20% annually.
Remarkably, $1 invested in a large capitalization stock market index at year end 1925 would have grown to $7,352.68 by year end 2017. While most of us have a much shorter investment time horizon, compound interest is a wonderful thing.
Don’t open your brokerage statements. Stay the course, you will be glad you did.
Terrance McGuire, Partner and Portfolio Manager at Dividend Growth Partners in Palos Verdes Estates, California
Accept that portfolio values will move up and down, and focus on other things instead. Watching your portfolio value move up and down is only natural and about as useful as watching a yo-yo do the same. Instead, we encourage investors to think about what they are really trying to achieve with their portfolio and pay attention to that instead. For example, we work with many investors to build growing dividend income, or their own personal income stream, over time. Focusing on consistent income generation, rather than fluctuating portfolio values, can help keep investors stay grounded and can add to their peace of mind.
Personal anecdote: We had one client who was comfortable with rental real estate, but was less comfortable with the ups and downs of the stock market. Once we got them to understand that their dividend payments were like rent checks, they starting worrying less about their portfolio and more about building income over time.
Try to focus on the positives of volatility, not the negatives. Volatility, while unfortunate, can be an investor's best friend. Do you like sales? When the market experiences significant drops, this means prices just got cheaper. A bear market can create angst for some people, but also the excitement of a big sale for others.
Take action and look for specific opportunities. Contrary to traditional advice that often recommends staying the course and just riding things out, volatile times can also be a time for action. Is there a particular stock you have been thinking about or wished you had bought? Is there a gap in your portfolio, say exposure to a certain sector, you would like to fill? Are you overdue to contribute to an IRA or a 529 plan? Consider using price drops in the market to help build the portfolio you really wanted. Not only can this potentially help your investment results, but it can also be personally rewarding to take such actions in the face of uncertainty.
Overcoming emotions is the greatest skill an investor needs to master. It is very hard to do so when stocks are down significantly and portfolios are losing money. However, those losses are paper losses and do not become real losses until the stocks are sold.
Dividends offer some protection from bear markets. Many stocks pay good dividends, so you can collect income during market downturns and can then use the cash to continue buying while stocks are on sale. Look for so-called "dividend aristocrats," companies that have a history of continually raising their dividend throughout economic cycles.
I hope that helps ease some of your anxiety. There are no sure things in the stock market, but history tells us that every bear market has been followed by a bull market! Strap on your seatbelt and hang on for the ride...
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0aeff31c32b1b2642118fb4f2037a7dc | https://www.forbes.com/sites/karlkaufman/2021/01/05/momentus-and-the-business-of-space/?sh=74d016346ba2 | Momentus And The Business Of Space | Momentus And The Business Of Space
Momentus CEO Mikhail Kokorich Courtesy of Momentus
Ask the average person to think about space, and they'll envision moonwalks, missions to Mars and science fiction movies like 2001: A Space Odyssey or Star Wars.
One aspect of space travel that has not exactly captured the public's imagination is the grunt work required to transport payloads between orbits. Vessels handling this essential task are known as space tugs, the "tow trucks" of outer space (fun fact: the ship Nostromo from the film Alien was a space tug).
Founded in 2017 by Russian immigrant Mikhail Kokorich and launched from the Y Combinator start-up program, space tug company Momentus has partnered with SpaceX and counts NASA and Lockheed Martin LMT as early customers. Momentus says it has $90 million in signed contracts and $1.1 billion under negotiation.
Though rocket launches might get all the glory, space tugs are critical elements needed to launch the burgeoning space economy into hyperdrive.
Previously, the tremendous expense required to launch a rocket carrying only one or two satellites has stymied smaller satellite companies. Now, these companies can hitch a ride on a SpaceX Falcon 9 rocket carrying dozens of satellites. Momentus' Vigoride space tug, also on board, will then deliver these small satellites the "last mile" between orbits while also collecting used cargo that can later be repurposed or reused.
Momentus recently announced it was going public this year in a reverse merger IPO with Stable Road Acquisition Corp., a Special Purpose Acquisition Company (SPAC). The deal values the company at $1.2 billion.
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In this exclusive interview, Kokorich and I discuss the economics of space, why going public via SPAC is more beneficial than a traditional IPO and the environmental concerns about the space economy. This interview has been edited for clarity and content.
Karl Kaufman: How would you explain the Momentus business model to a layperson?
Mikhail Kokorich: We help companies operate satellites in space. Once satellites are delivered to space by rockets such as Falcon 9, our vehicles will transport the satellites to custom orbits. We also plan to reposition, refuel, repair or deorbit satellites at the end of their useful life. Our customers will host their payload (for example, cameras or radio transmitters) in our vehicles, and we will provide power and orientations and keep the orbit without the need to build a satellite.
Kaufman: Why did you choose the SPAC route to going public? What are the benefits of this versus the traditional IPO route?
Kokorich: During the SPAC merger process, a company can communicate its plans and projections to the market, which is challenging to do during the IPO process. This is especially valuable for fast-growing companies, who place a lot of value in future growth. Additionally, a company can negotiate and test its valuation during the PIPE process before the deal becomes public and the company goes to market. PIPE is common for SPAC deals, and it also signals to the market that the valuation was negotiated with professional and reputable investors.
Kaufman: How has the space economy changed in the last few years, and what do you view as the market opportunity for the space economy moving forward?
Kokorich: The numbers that characterize the space economy development are impressive.
Only 70 satellites were launched in 2010; this year, the number is more than 1,000. Launch cost dropped almost ten times. The number of companies developing satellite projects increased at least ten times. Satellite operators are developing dozens of applications.
In recent years, the entire space industry has been waiting for what will serve as space's gold rush. One could talk endlessly about the importance of space for humanity and how technologies developed for space activity help solve Earth's problems: satellite imagery, weather, television, communications.
But without a real "space fever" — without the short-term insanity that will pour enormous financial resources, entrepreneurial energy and engineering talent into the space industry — it will not be possible to spark a new "space race."
Presently, the entire space economy — including rockets, communications, imagery, satellites and crewed flights — does not exceed $500 billion, which is less than 0.6% of the global economy. The space economy's current size is not enough to cause truly tectonic shifts in the global economy.
If several factors coincide — a sharp increase in the consumption of multimedia content by unmanned car passengers, rapid growth in the Internet of Things segment — satellite telecommunications services can grow in the medium term to $1 trillion or more.
Telecommunications, satellite imagery and navigation are traditional space applications used since the dawn of the space era. These are high value-added applications, often with no substitutes on the ground. Earth surveillance and global communications are difficult to do from anywhere but space.
The high cost of space assets, caused primarily by the high cost of launch (historically amounting to tens of thousands of dollars per kilogram), was the main obstacle to space applications of the past. For the actual industrialization of space and for the emergence of new space services and products (many of which will replace ones currently produced on Earth), we need a revolution in the cost of launching and transporting cargo in space.
Kaufman: What are some environmental concerns within the space economy?
Kokorich: Human activity in space comes with many environmental implications.
Popular rockets of the past, like the Russian Proton or old versions of the Chinese Long March, used extremely toxic components that had considerable negative impacts on the ecology.
Modern rockets use more ecologically friendly propellants such as kerosene, methane or hydrogen. Reusable rockets have the added benefit of not contaminating the ocean with used rocket boosters and stages.
Many satellite propellants also create considerable environmental or space debris risk. For example, mercury is a chemical element used by some propulsion companies in their systems that will eventually contaminate Earth's atmosphere with its neurotoxins. Chemical satellite propellants or high-pressurized gasses for electrical propulsion could also create a risk of explosion and debris hazards.
The space debris problem could become critical in the next several years. The primary source of the debris is not the collision of satellites but explosions of residual fuel in upper stages. Momentus uses the safest, low-pressure propellant you can imagine: water. Water as a propellant has minimal environmental and debris creation risk.
Kaufman: Who is your biggest inspiration?
Kokorich: My source of inspiration is the story of Igor Sikorsky, a great Russian-American inventor, aviator and entrepreneur. I found a lot of commonalities in his life and my own. He became famous and successful in the Russian Empire, where he built the largest plane in the world, and finally ran from the Bolshevik regime of Soviet Russia to the United States. He created a large aerospace company and became the inventor of a new class of flying machines: helicopters, the possibility of which was predicted by the great Leonardo Da Vinci.
Kaufman: What do you believe will be the main driving force behind continued innovation in the business of space?
Kokorich: For decades during the race between the Soviet Union and the United States, competition between the two was the motor that propelled innovation in the industry.
When the Berlin Wall fell, the necessity to compete evaporated and the entire space industry stalled for more than two decades. Eventually, private business became the driving force of innovation and has created a new model for the space economy.
Now we see dozens, if not hundreds, of new entrants to the space business. These companies explore many new areas, from traditional communication and earth observation to sci-fi style asteroid mining and space tourism. One of the new space economy's main enablers is a disruption in space transportation that lowered barriers to entry and made many new space applications viable.
The market opportunity is massive, with the broader space economy projected to grow to $1.4 trillion in the next decade and potentially more extensive than that in the future.
In the past, the mastering of space drove our most significant technological innovations. We believe the recent disruption of the space launch industry will enable the next industrial revolution.
With any massive opportunity comes accompanying risk, and there will surely be tough competition along the way. Momentus is hoping that, by tapping into the public markets, they'll have access to capital that could propel their ambitions forward.
If space is indeed the next gold rush, Momentus will be among the first selling picks and shovels as an infrastructure company in the "final frontier." The rockets can have all the glory; someone needs to be paid to do the grunt work.
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8eaa451aeed1b89a8311d8e0242ea54b | https://www.forbes.com/sites/karlmoore/2011/04/18/what-american-executives-can-learn-from-indian-ceos-about-great-management/ | What American Executives Can Learn From Indian CEOs About Great Management | What American Executives Can Learn From Indian CEOs About Great Management
In late February I had the pleasure of taking 29 McGill students to India for 11 days as part of our 5 Hot Cities of the World Tour - Part Trois. One of the things we asked the CEOs and other C-Suite executives we met with was how did Indian firms manage differently than North American firms and what could North American CEOs learn from the Indian way of managing? This week I would like share an interview with Mike Useem, who along with 3 other Wharton professors, wrote a great book, The India Way, which we used as one of the texts for our trip. For a number of years B-School profs, like Mike and myself, would fly to India to lecture on American business methods. In this column we will turn the tables and see what we can learn from our Indian friends. In two weeks I will introduce the one Hindi word you really should know, Jugaad, frugal innovation, a word mentioned to us by the Schumpeter columnist when we met him at the Economist office in London and by a number of Indian executives. However today, let’s listen to Wharton’s Mike Useem (transcript is below).
KARL MOORE
Rethinking Leadership
Forbes
Good morning, Michael.
MICHAEL USEEM – Karl, good morning!
KM – Nice to have to here in Montreal. Mike, your latest book is about doing business in India…
MU – That is right.
KM – …and what we can learn from Indian management. What are some of the things you have got in your work?
MU – Well, we can learn a lot in that Indian companies are on an incredible role. They are often 30-40% annual growth per year, so we set out to find the secret to their success and we came up with four themes that are somewhat distinctive for Indian business. As we do write in the book, we do think that Western business (Canada, the U.S. & Western Europe) can all take a look at these four qualities and learn something from them.
KM – So what are the four qualities, Mike?
MU – In a nutshell, it comes down to these four distinctive approaches – everything else is pretty much the same in India, the U.S. and Canada, but in these four ways Indian business just, simply put, does it differently. They are, number one, more inclined to be in a (we call it) holistic engagement with their employee’s: they focus on employees. To put that in a sentence, their employee’s are assets and not a cost. Number two; Indian companies are exceptionally good at being adaptable to the most trying of conditions. Number three; Indian companies are coming up with pretty remarkable, what you might call, value propositions: an automobile for $2500, cell phone service for less than a penny per minute. [And finally] number four, and this may be the most distinctive of all; Indian companies put a huge emphasis not on shareholder value but on community, on country, and on family. There it is in a nutshell.
KM – So are you suggesting that American and European companies emulate these four characteristics? That we can copy their model to some degree?
MU– In some respects we used to do all that and it was sort of lost as shareholders and big investors got the upper hand and pushed companies to do that quarterly reporting (every quarter has to be better than last quarter) short term focus. As a result of that I think we got into some of the difficulties that we have seen in the last couple years, certainly in the financial services, and thus I think it’s useful for Canadian, U.S., and European companies to take a good look. I think we can bring some of these idea’s back here.
KM – It’s intriguing that for many years you and I taught Asians and other people our approach, but now it seems like we’ve realized it’s a two way street, finally.
MU– Here’s why I think it’s so interesting. So many Indian top managers have been to the U.S. or to Canada or Western Europe for their business education and beyond and took those ideas back. We have had many out of our shop, for example, to run Indian companies but as they returned they literally developed a different way, partly similar but also a partly different way, of doing business and thus they have taken the best of what we have to offer and brought forward three or four, we say four, additional ways to make things happen which I think, at this point, we ought to re-import back here.
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08957eaa32f610953bbb488c9db40427 | https://www.forbes.com/sites/karlmoore/2011/07/19/hbss-amy-edmonson-on-the-death-of-teams/ | HBS's Amy Edmondson On the Death of Teams | HBS's Amy Edmondson On the Death of Teams
At B-School it seems every class involves teamwork. Our explanation to the students is that this is to prepare them for the real world of business. I still think that is true but in this video interview Amy Edmondson from Harvard talks about how business is using teams and how individuals work effectively on teams is changing. Amy has studied teams for a number of years, her research is academic research at its best. Someone to listen to.
KARL MOORE – This is Karl Moore of the Desautels Faculty of Management at McGill University, Rethinking Leadership for Forbes. Today I’m delighted to speak to Amy Edmondson who’s a professor at the Harvard Business School.
KM – One of the things you’ve looked at is teams, and studied it for a number of years. What do you see happening these days with teams and their nature?
AE – I see teams disappearing, which will sound very surprising because, in fact, we hear more and more about teams. But stable, bounded, clearly defined teams are less and less in evidence. What I see more of is “teaming”. So, teaming is a verb, teaming is a skill, teaming is an activity.
Most of the work that is of any importance in organizations needs teaming to get it done, but it’s not being done in stable, bounded, intact entities.
KM – So that means that the skill set and employee is going to have is going to change. How’s it going to change?
AE – We’re going to have to get better at learning how to quickly relate to people we don’t know; learning how to trust them, learning how to share our knowledge, extract their knowledge, synthesize it, even though we come from very different backgrounds, different expertise areas and so forth.
KM – So, this seems that extroverts would have a natural advantage over introverts.
AE – Could be. Could be, although I think these are skills that anyone can learn. I think extroverts are more at home with these skills but introverts can learn to do them, and kind of fake it until they get good at it and ultimately, I think that the difference is that introverts have to then recover. They need some downtime to think and process whereas the extroverts are processing while they’re doing the teaming.
KM – When you look at it, to me building trust is a critical issue with teams. How do you quickly build trust?
AE – How do you quickly build trust? Self-disclosure, inquiry, the more I ask, the more genuine curiosity I have about you and the more questions I ask of you, the more you will trust me and the more I’ll learn about you, which will also help me trust you. So, it’s a kind of positive feedback loop and it starts with curiosity, inquiry and disclosure.
KM – So, it’s something where perhaps teambuilding exercises would be really central to build a bit of that trust early in that kind of teaming process?
AE – I think teambuilding exercises are very powerful and have a role although more and more we don’t have time to go offline and do them. So, we need to do the teambuilding in the context of doing the work itself. So, we’re both working on the task and building the team as we go, or building the teaming skills as we go.
KM – So it’s more a matter of doing, maybe it’s at lunch talking about your family, talking about where you grew up, stuff like that?
AE – Absolutely, and the more I know about your family, where you grew up, you know, all of those sort of wonderful things that make you you, the more I like you, frankly.
KM – But in some cultures, we have an MBA in Tokyo, and the Japanese are culturally not apt to do that, at least with foreigners. Is there a cultural overlay on this?
AE – There probably is. This is not something I’ve spent a lot of time looking at, although I have looked at some globally dispersed teams, where culture became a very real challenge because of taken for granted assumptions, in fact, that were, some of the members were in Japan, some were in Germany, some were in the U.K., and taken for granted assumptions about what you share and when you share it absolutely got in their way. But these teams learned how to be explicit about that. They learned how, and some of that had to happen by, at certain points, meeting face to face and learning what they were missing.
KM - This has been Karl Moore of the Desautels Faculty of Management at McGill University, Rethinking Leadership Talking Management for Forbes.
Love to hear your comments on Amy's thoughts, message us on Twitter at @profkjmoore
Follow Rethinking Leadership on Twitter and Youtube at @profkjmoore
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dd8c617a030c765ca163a713f18ca528 | https://www.forbes.com/sites/karlmoore/2012/06/12/agility-the-ingredient-that-will-define-next-generation-leadership/ | Agility: The Ingredient That Will Define Next Generation Leadership | Agility: The Ingredient That Will Define Next Generation Leadership
Today’s organizational leaders are facing accelerating rates of volatility, uncertainty, complexity and ambiguity, all of which are showing no signs of slowing down. Whether it is the continuing digital revolution or expanding global markets, our current environment requires a constant state of innovation. For companies to continue succeeding, next generation leaders must be able to handle any curve ball thrown their way. Leading through this new business environment requires the capability to sense and respond to changes in the business environment with actions that are focused, fast and flexible. The best way to put it: next generation leaders have to be agile.
This was written with Brian McGowan
Now, the question becomes, what does leadership agility look like? Next gen leaders must be able to proficiently move, change and evolve the organization. Agile leaders are creative thinkers with a deep sense of purpose. They show a propensity and ability to move into action and make decisions, and their implementation often results in greater learning. Agile leaders actively engage diverse stakeholders, influencing and studying them simultaneously. This individual is not an average employee; they “seek pain to learn.” Agile individuals are motivated by expanding their knowledge, questioning the status quo, and actively migrate towards challenges. They thrive off of solving the difficult problems within the organization, as they believe it mutually benefits themself and the company. They enjoy getting through in the deep end of the worst problems.
Sure. This sounds like every executive’s dream employee. However, the conundrum is that very few professionals possess this rare business acumen. We would estimate that only about 10 percent of today’s employees having the appropriate levels of “leadership agility” that is needed; seeking out this particular individual from a pool of candidates is no easy task.
One comprehensive way to look at it is in the diagram below by Nick Horney and Tom O’Shea from Agility Consulting with co-author Bill Pasmore from the Centre for Creative Leadership. They argue that for agility to become a strategic asset to the organization, the proposed leader must have traits of both High Agility and High Performance. They have the ability to take on major assignments in a variety of departments. They anticipate and take action, pushing through and leading the trends that change and impact the organization. While ideally this would be a leader already within an organization, it is often not the case. A leader may focus more heavily on performance, or contrarily have greater agility. In some industries and firms, high performance is all that is needed and agility is not called for. However, in our experience, this is less and less the norm.
We believe that with the guidance of top executives, agile leaders can be developed internally. By identifying and developing high-potential talent, businesses can improve responsiveness to company and marketplace shifts and thereby their ability to deliver strategic priorities. Having an agile leader on the team takes the company from good to great. These individuals are focused, confident and driven to lead. While they may be hard to come by, taking the time to seek them out is worth your while.
Brian McGowan, is a managing partner of Aquinas Search Partners in Atlanta, Georgia.
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eb350088015c1694860468c07759683f | https://www.forbes.com/sites/karlmoore/2013/05/15/the-red-wings-and-how-to-be-successful-for-the-long-run/ | The Red Wings and How To be Successful For the Long Run | The Red Wings and How To be Successful For the Long Run
The management of professional sports team offers great insight into the challenges faced by today’s business leaders. A recurring theme in the NHL and in businesss is the tension between organic growth and growth through acquisition. Based on interviews with Red Wings GM Ken Holland, Ken Dryden, and other senior hockey leaders four MBA students of mine came to some interesting conclusions. I will jump in with a few thoughts as well.
While both were seen as viable ways of achieving the ultimate goal, a winning team, most interviewees agreed that successful organisations are built on loyalty, stability and long-term vision.
“Managing a hockey team is just like managing a business”, Ken Holland, General Manager and Vice-President of the Detroit Red Wings National Hockey League Franchise told us in an interview, “You need to have a vision and stick to it”. All of our interviewees criticised the mercenary culture that has crept up in professional sports. Strategic acquisitions are great, but an organisation needs to have a core cluster of players, strong values and a style of play that acquired players need to adapt to. In this context, acquisitions are actually easier – “fit” becomes the litmus test for a player.
So what constitutes a winning cultural profile – a profile that allows you to grow organically and make the occasional strategic acquisition that fills the gaps?
5 key themes were constant throughout our interviews:
+ Communication and transparency: Build an organisation that is open, transparent, where open communication is the rule, not the exception;
+ Trust: Trust is key in all aspects of sports and business, between players, between management and players and between fans and team;
+ Passion: You need people that are passionate: a burning drive to succeed, win games, get the deal;
+ stability: High turnover at the player and manager level are bad for morale, team spirit, corporate culture and sustainability;
+ Mentorship: A culture of caring, support and cross generational exchange is important in bringing up young talent and keeping veterans engaged.
And what about the biggest mistakes you can make as a manager? Pierre McGuire, NBC sports analyst, told us “Don’t hire your friends, hire the best people available”. Mr. McGuire’s name is regularly mentioned in NHL circles as a future General Manager of one of the league’s franchises. Another recurrent sin our interviewees mentioned is micromanagement. Set the vision and the strategy and let your frontline management team do the rest.
So organic growth or acquisition? If professional sports management is to be used as an example, the first step is vision and culture. Once a strong vision and culture have been established, and a commitment to stick to the long-term plan integrated in the organisation’s DNA, both strategies can be used to achieve success. Young players are groomed within an institution rather than a team, and new players acquired because they fit within the strategy, not because of their stats.
Trust, communication and stability as values also ensure that losing streaks are managed within the strategy rather than through overreaction – i.e. player fire sales, coaching staff layoffs and management replacement.
Just like in the business world, in professional sports, there is the temptation to stray from the long-term strategy, in the name of producing immediate results and satisfying the consumer.
Striking a balance between long-term vision and the short-term needs of the consumer can be quite daunting. However, former Habs star goalie and Leafs President Ken Dryden states that it’s not all about the Stanley Cup and that fans just want to know that next season will be better. He stresses that fans, management and players must have patience. A point recently reinforced by Marc Bergevin, General Manager of the Montreal Canadiens, who was quoted as saying: “the ideal way for a team to build is through drafting and developing its own players, but that takes time”.
It is clear from the Wings’ ongoing success that developing strategic capabilities requires harmony among the short-term and longterm strategy à la Ken Holland. But in the end, in both the business and professional sports worlds, it’s all about winning. As Mr. Holland told us, yes you can have a long term plan, but you need to give your fans something.
There is no substitute for winning, and selling tickets. The Detroit Red Wings, arguably the most successful sports organisation of the past 20 years, have managed to grow organically and through acquisitions. Acquisitions sustain the team’s high-performance in the short-term, while the long-term success is assured through the development of its draft picks. However, in some instances, management must have the gumption to make bold moves to steer the organisation in the right direction. After all, the fans, or your shareholders, come first, and strategy must serve the paying consumer.
This was written with 4 MBA students of mine. Davide Pisanu has practiced law for 11 years before deciding to pursue an MBA at McGill. He is a not so patient Montreal Canadiens Fan. Scott Riendeau decided to pursue his MBA at McGill to complement his construction engineering experience. He is a lifelong hockey enthusiast and Habs fan! Eric Simard decided to pursue an MBA at McGill after working 6 years in Aerospace. As a lifelong Canadiens fan, he is ready for a Stanley Cup in Montréal anytime soon! Sam Waserman is a 2nd year MD/MBA student at McGill University and confused about his loyalities at the moment, he is getting married this Sunday, so we are being patient...
Follow me on Twitter @profkjmoore
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02e06b0512382c210d4bcb28ce2c6db4 | https://www.forbes.com/sites/karlmoore/2013/12/03/strategy-without-execution-is-hallucination-2/ | 'Strategy Without Execution Is Hallucination!' | 'Strategy Without Execution Is Hallucination!'
95% of most MBA programs' strategy classes focus on the process of developing strategy and largely ignore execution. After interviewing over 200 CEOs I have concluded that for the vast majority it was almost the exact opposite in real life. Even for the vast majority of CEOs, 5% or maybe 10% of their time is spent on strategy development and +90% of their time was spent on doing - execution. CGI (a +70,000 strong IT company) CEO Mike Roach tells my MBA CEO Insights class, "Strategy without execution is hallucination!".
To better understand this issue I talked to Quy Huy an outstanding strategy professor at INSEAD who directs their Strategy Execution Programme. Here is our talk:
Karl Moore – We often separate strategy and execution – you have been looking and thinking about execution, what are some of the key things you have found about good strategy execution?
Quy Huy – I have found certain, what I call, incomplete illusions about conceiving strategy execution. For example, senior executives seem to put a lot of thought into coming up with good strategy, discussing getting the best consulting firms to help them, have thought put in their team meetings and so on and so forth and after three months, six months or a year they come up with a strategy that looks extremely good on paper.
To watch the interview please click on the video:
Then what they do next, what we have found, is that they tend to have an engineering project management type approach to strategy execution. The question is what does that mean?
We all know how project management has been very powerful in doing this - it helps managers to break down their strategy into different activities.
For different sets of activities they kind of assign a champion, have a set time duration, assign the appropriate resources such as people, skills, money and manpower and once the gain chart is established then, here we go, we have a project management approach to strategy execution. Yet, most of the time, that fails. Why?
What we have found is that this project management approach did not sufficiently take into account the soft human factors that go into it. To be more precise, what soft human factors are we talking about? There are collective emotional issues, there are collective political issues that tend to be taboo subjects – people tend to whisper in the corridors, or tend to discuss it but it has never formed in formal board meetings.
There are no project management principles in order to diagnose, detect, and think systematically about this. So that is what we have begun addressing at this point and we have developed research as well as teaching in order to help senior executives to be better equipped how do identify collective emotions, what are the causes, what are the effects, what are the political agenda’s, who has these political agenda’s, and how to command trust.
Karl: Managing the collective emotions, how should a manager go about doing that? Can you give us some practical advice?
Quy: To be able to manage collective emotions, first of all, you have to understand the nature of it. How are collective emotions different from personal emotions? We all have emotions as human beings, even on a rainy day or a sunny day, our mood, our positive mood, our negative mood is influenced by the decrease of sunshine you have or not.
Human beings come to work with emotions but that is not something new. What is important to know though is that personal emotions although important are not the most powerful factors in influencing strategy execution.
Why so? Because human beings have different needs and different preferences and to have all personal emotions that can vary from minute to the next, and those emotions can be dissipate managed by their peers, by the coworkers. So you know, you can be very angry one day but by talking to people and by going to people that advise you, you may conclude after two or three days that expressing your anger in the organization may not be a very adaptive for you. In terms of your career, in terms of your position. So we all regulate our own emotions. Those are personal emotions, collective emotions though are different.
These are the emotions that a larger amount of people feel about a cause, those you will not dissipate. For example, if the middle manager organization feel that the CEO has been disrespectful of them or has belittled the identity of the company. When they go to make a change, those things you will not dissipate because they’ve been talking to each other and that that CEO whether intentionally or unintentionally has done certain things that we found has been very very injurious to our history or shows disrespect to our overall identities. This will stay for years and these emotions will be reinforced by conversations by middle managers and over time these emotions have formed a coalition.
The person’s emotions get validated over time and people will amplify and in time could resolves into some very serious collective action. The research has shown that people feel much more emboldened in collective action than in individual actions that are caused by personal emotions.
End Interview
What Quy discusses here is his research on managing emotions at the organizational level, it goes beyond Emotional Intelligence, which an individual has, to how you should manage emotions at the group or firm level. This is a powerful idea that Quy has been researching and teaching for a number of years. He has often taught on executive programs that Henry Mintzberg and I run and the idea is one that resonates with the senior executives on our programs. Quy talks in the interview about collective emotional issues, that there are emotions which can powerfully come into play at the unit or even organizational level.
No time is this more true than during times of change. Strategy often entails considerable organizational transformation - and generally leads to some degree of anxiety, fear and trepidation. Managing those more negative emotions and taking specific emotional management actions is a key role for executives who wish to have execution deliver what a new strategy promises. Taking specific actions to help reduce the negative emotions is what Quy is arguing that managers should learn to do. We think he is right.
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36bca6f0a770ce82b1111e3d33854f31 | https://www.forbes.com/sites/karlmoore/2014/01/17/the-crisis-in-worker-engagement-the-2-things-you-should-do-about-it/ | The Crisis in Worker Engagement & The 2 Things You Should Do About It | The Crisis in Worker Engagement & The 2 Things You Should Do About It
Meaningful work. This is one of the themes I hear from the Millennials. And it is a chapter in my new book coming out this year on how to more effectively work with this generation. Part of this is a reaction to we Boomers in our poorer moments, when too many of us measured ourselves by our incomes, cars and homes rather than more profound ways. Harvard's Clay Christensen and coauthors had an excellent book, How Will You Measure Your Life?, in 2012 which has some wonderful insights into meaningful work. Clay's health struggles and faith provide him an unusual and refreshing perspective.
In this interview I explore this critical theme with Harvard Business School professor Teresa Amabile.
Teresa, you have said there is a disengagement crisis. What do you mean by that and what is causing it?
TERESA AMABILE – There is a disengagement crisis in the United States and I think there is some evidence that it is going on around the world. I am talking about workers’ engagement inside organizations. People in organizations across society, across the entire spectrum of age levels and income levels, are becoming quietly disengaged from what they do. What I mean by that is they are less motivated by the work they are doing, they are less satisfied with their jobs.
To watch the video click on the screen:
If you look deeply inside the hearts and minds of people as they are working, as I did in my research, you will find this is endemic across industries. I think it is due to a number of reasons but I think the primary one is that people don’t feel that they are being supported in achieving anything in truly meaningful work. At least that’s what I have seen in my research and there is some evidence that this is going on across the board.
Let me give you a bit of background data on this – job satisfaction has hit a low point in the U.S. certainly in the last half-year or year.
It is even worse then it was at the height of the financial crisis, which is really kind of peculiar. As I said, it seems to be going on across society.
When people are less engaged in their work you are going to see slower revenue growth in the company and actually lower profitability. So essentially employee engagement drives the bottom line.
KM – What should a manager do to get greater engagement among their people?
TA – Karl, I think the most important thing that a manager can do to really engage people more deeply in their work is to help them find meaning in what they are doing everyday. That starts with a mission for the organization that is something that people can care about, something that they can rally around, and not just profits or making money for shareholders but something where people feel that they are contributing to something that they can care about.
The Google mission is one of my favourite examples of a really meaningful mission for a company – their mission is to organize the world’s information and make it universally accessible and useful. I have talked with a number of Google engineers and I know that it is pretty motivational for them and does feel like a mission.
The second piece of it though is that each individual needs to understand how his or her individual actions everyday contribute to that mission and how they are actually making a difference in achieving something that will really make a difference for customers, in terms of providing a useful product or service, or at least will make a difference for the organization.
End of interview
Teresa makes two excellent points from a practical, day-to-day management viewpoint. This not new, the Balanced Scorecard idea has been around for a number of years and that helps get at her second point. What is different is that this search for meaning and purpose is more widespread. Particularly among the Millennials but I believe, also, the Xers and Boomers as well. Perhaps, in our better moments, we are getting to be a bit more profound society.
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6534f018b4381e5a1e9ca42b342a54ad | https://www.forbes.com/sites/karlmoore/2014/07/08/working-with-millennials-why-you-need-to-listen-more-and-talk-less/ | Working With Millennials -- Why You Need To Listen More And Talk Less | Working With Millennials -- Why You Need To Listen More And Talk Less
When working with Millennials, it is imperative to listen to them – really listen.
Let’s face it: most of the time, we listen selfishly. We listen, not necessarily to hear and understand, but to jump on any opportunity to speak again, whether that means agreeing to what is being said, countering it or simply putting in your own two cents. In essence, it’s all about us. With this generation, that really doesn’t work. In this post, we will tell you why.
Senior leaders and executives, you may be resisting the infiltration of too much Millennial spunk into your organizations, but they are the future. They not only need to be heard, but consulted. One of the ways to better work with your young people and harness their talent to push your organization forward is by actively listening to them.
This was written with Sienna Zampino
Young people believe that their story, or truth, is as good, or nearly as good, as yours. They do give you a bit of credit, but nowhere near what you gave your boss back when you were in your 20s. Not because they are entitled, they are simple misunderstood. This is called, in postmodern terms, the death of the meta-narratives and the rise of the micro-narratives. Understanding this idea will help you understand why young people feel they must be heard.
Postmodernism is the worldview that Millennials have been taught – it is the lens by which they see the world. Boomers were taught the Modern worldview. Postmodernism is post the modern; a rejection of many things that Boomers were taught in their late teens and into their twenties. Ideas were rejected because they simply did not match reality. It has to do with ideas like, ‘who has truth’, ‘what is truth’, hierarchy and authority – things that impact managing them on a day by day basis.
A key idea of postmodern thought are Meta-narratives. They are large universal narratives that explain world history - think communism or free market capitalism in their heyday. In the 1980s, for instance, the meta-narrative was Socialism vs. Communism. But today, meta-narratives are no longer given the credence they once were. Too often they simply failed to be as true as they proclaimed.
Micro-narratives are seen as reality by Postmoderns. These are small, local stories that rely on human experience. These stories are their own; they are ones Postmoderns have personally experienced. Their truth derives from their own lived moments. The end result is a knowledge base that is deemed equally as valuable as the next persons, “a multiplicity of theoretical standpoints”. Micro-narratives encourage dialogue. They ultimately create debate. There is no longer one explanation; each person possess a valid opinion.
Young people therefore want to be heard and must be heard. In their minds, in their worldview, their story is simply as good as yours. It may not be 100% true, but that is the worldview that we teach them in universities today. Sorry about that!
The concept of listening is not new. The phenomenon of executives really listening to young people, however, is more new. Certainly, when Karl was starting out at IBM , the vast majority of his time was spent listening to more senior people and they rarely asked for his ideas and input. Underlying this was the idea that what had worked before would work today. The future was more or less a straight line from the past. Today that idea seems to untenable in the almost any industry we can think of.
When they do listen, senior executives tend to listen primarily to their direct reports. This approach works reasonably well in a stable world. However, our world is in the midst of turbulent times. Executes must reach out across the organization in order to obtain a wider view of the operations and achieve hard-edged real innovations. The truth of the matter is that “truth” no longer resides at the top.
Everyone in the organization has something valuable to contribute, especially Postmoderns. They are some of the most ambitious people you will find. As the technological wizards of the digital age, they are the generation that many companies are trying to sell to. They have given your product or service much creative thought. Why not consult them? A senior level manager reaching out to a young person for advice is viewed as priceless by Millennials. It is the ultimate sign of respect.
In plain terms, Postmoderns are the future of innovation. Capable of absorbing information at a faster rate than any modern, they analyse situations with a combination of current knowledge and acquired information, as opposed to career experience.
Young people, as we are already aware, have voices. Their thoughts may not be as fine-tuned as their managers’, but their ideas are more innovative. Your fresh flock of young minds is ripe and malleable. Endless years of service have not closed their minds to new approaches. They do not fully understand the culture of industry, however that is irrelevant. Increasingly, we hear people arguing that you want people without industry experience in order to bring fresh views, that allow you to “rock the boat” of an industry and recreate an industry.
Our main point of advice on harnessing the talents and qualities of your young people to suit your organization is to Listen More, Talk Less. Young people are mature. They appreciate the time that is given to them. They acknowledge that their ideas may be a little “out there”. Nonetheless, they want you to know that they are thinkers and that they are looking to move your company forward. Do not discredit what you have not yet heard.
Researcher Christine Riordan from the University of Kentucky in a Harvard Business Review post outlines three sets of behaviors that enable successful active listening. The first is being able to recognize the full range of verbal and nonverbal cues, such as tone and facial expressions.
Most experts agree that we communicate more by our body language than by the words that we use. In short, leaders need to receive information by all sense and not just hearing. Excellent leaders pay attention to what others not saying and learn to probe.
Riordan’s second set of empathetic or active behaviors is known as the processing stage. It involves understanding the meaning of the messages and keeping track of the points of the conversation. What a good active listener does is summarize points of agreement and disagreement, and capture key themes and messages from the conversation, subtly making the point that they are really listening.
Her third and final set of behaviors, responding, involves assuring others that listening has occurred and encouraging communication to continue. Leaders who are effective responders give appropriate replies through verbal acknowledgments, insightful clarifying questioning, or paraphrasing what they heard.
Whether it is to become a leader more in touch with the times and with Millennials, or to drive better strategies and more innovations, older people should learn to listen better. What Millennials do know is how to think. Provide them with the missing pieces and let them wow you. Postmoderns are eager to please, especially when they are consulted directly. All it takes is a little faith in their capabilities and listening more, talking less.
Sienna Zampino is a research assistant of mine and a freshman at McGill next month. This post is based on a new book co-written with Margaret Snell, coming out this fall, Leading, Managing, Working More Effectively with Millennials.
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2a16c4177315d551105ab89d1583ebb1 | https://www.forbes.com/sites/karlmoore/2016/03/24/managing-upward-a-key-part-of-being-a-really-useful-manager-for-your-people-2/ | Managing Upward: A Key Part Of Being A Really Useful Manager For Your People | Managing Upward: A Key Part Of Being A Really Useful Manager For Your People
The most important part of being a great boss is focusing on the people who work for you. Perhaps the second most important element is learning to effectively manage upward. Doing this well can be a great help to the people that work for you.
Even the CEO works for the Chair of the Board, and the Chair for the shareholders, big and small. We all work for somebody, or almost all of us do. When you talk to entrepreneurs they speak about the incredible power of customers, their banker and suppliers. For our own careers, but even more for those we manage, the ability to manage upward well can be a considerable help to them reaching their annual objectives and advancing their careers.
Based on my own experience as a manager at IBM and Hitachi and what the latest academic research says, I would like to share with you four key practical principles of managing upward. A great starting point is a quote from Liz Simpson in a Harvard Business School Management Update, “The goal of managing upward up is not to curry favor… it’s about being more effective.” My McGill colleague, management great, Henry Mintzberg, talks about hating people that, "kiss upward and kick downward." My corporate and now academic career experience has made me very much agree with Henry. This is about being a great boss, not about kissing upward.
Gallery: 10 Tips For Communicating Across Generations 11 images View gallery
1. The No. 1 principle is to understand how your boss likes to be communicated with. Are they a reader or a listener? Do they like emails or Skype calls, talking by phone or in person? Meetings set up in the calendar or brief ones in the hall as you past each other by chance? Do they prefer early meetings, lunch meetings or to have a coffee in a café? All are fine, it is a matter of their preference. Over the last three years, I have been studying Quiet or Introverted Leaders, most recently in conjunction with the Quiet Leadership Institute out of Tarrytown, New York, founded by Quiet author Susan Cain. What the research has found has been fairly consistent. If your boss is more introverted they are more likely to be readers, like to get material ahead of time, and like meetings that are set up ahead of time. This is because they much prefer to take time to do their research, analyze information and think it through rather than give you off the cuff comments. A common problem is that we tend prefer to communication a certain way. Extroverts, like myself, tend like to talk things thru, often off the cuff, in person and often as we run into each other in the hall. This works for us extroverts, but it is not about how you like to communicate as much how your boss like to be communicated with. Like the Five Languages of Appreciation we should focus not on the language we like to hear and therefore use but what the recipient appreciates. Use your strengths, absolutely, but learn to be flexible and lean into their preferred style.
2. The second principle is to understand what motivates them, or in other words, what is their agenda? When I teach new managers courses I am always surprised by how many people don’t know what their boss’ top five priorities are for this year. If you can help your boss achieve one of her top five priorities she will very much like you and consider you a star employee. What are they focused on this year? Why are these things important to them is an important follow up question, so that you can dig deeper, which can help you be more creative in coming up with ways forward. Don’t wait for them to tell you, take them for a coffee and ask them. This will in turn help you guide your people on how to better accomplish their goals and stand out. And I would suggest you take one step further, understand what your boss' boss agenda is, helping them reach their key goals is a outstanding way to get their attention in a very positive way. Solutions, not problems. This a third useful approach with your manager. When I became a manager with IBM back in the '80s, we were taught that you never came to your manager with a problem without a solution. Now, to be honest, some of my early efforts were pretty sad and I am sure John Holden and Bill Soden, my early bosses, must have chuckled after I left their offices. But they were teaching me something; they were training me to come up with my own solutions. Over time I would bug them less and less as I came with my own solutions, working with my own team. When I did come to them, they knew that it was important and that I really wanted their wisdom and support. Never go to your boss without some ideas on how solve the problem at hand. Don’t forget to enlist the advice of your own people to come up with solutions before you go to your manager.
Make them appear to their manager as the competent ruler of their part of the kingdom. I never, ever want the Principal of our University to say to my Dean, “Karl is doing something, did you know about it,” and have ever have to say no. With my current Dean and the two before I would let them know anything that I thought might get on the radar of the Principal so that they appear, which they were and are, fully in charge of their part of the University.
Managing upward effectively is part of how you can be a great boss for your employees. If you can work effectively to help your boss achieve their goals for this year, rewards, resources and promotions will come the way of you and your people. A newer idea is that of reverse mentoring. When I was younger, mentoring almost entirely consisted of an experienced, senior executive counselling a young up-and-comer about leadership and career development. Today, I find that at least 25% of the time I am the mentee, with undergrads in their early 20s acting as my mentors. This is new part of managing upward, I will write about this fascinating topic in the near future.
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c51934377ce37fbb563a85e930e705a4 | https://www.forbes.com/sites/karlmoore/2017/07/06/how-to-better-engage-your-introverts/ | How To Better Engage Your Introverts | How To Better Engage Your Introverts
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How do you engage introverts? Traditional activities designed to engage employees seem mostly directed at extroverts: team-related activities, being go-getting, brainstorming, etc… Even the latest office fashion of having open offices is geared towards extroverts! As a result, introverts are overshadowed. Their strengths don’t come through as a direct result of lack of opportunity and environment to shine. Don’t overlook the introverts on your team as if they have nothing to add to the discussions. They do.
Watch on Forbes:
First, realize what the nature of many introverts is and lean into their considerable strengths
Introverts are often told that they do not participate enough. In meetings, for example, they tend to be the quiet ones: they don’t engage and keep to themselves, especially in large group settings. Not because they’re not interested, but because they’re usually listening and processing the information before forming ideas. Which, as a manager, is exactly what you want them to do.
Introverts have a wealth of natural strengths — they assess situations before acting, they listen to the ideas of others, and they are skilled at taking independent action. By understanding the needs of introverted employees, managers can harmonize those strengths and successfully encourage their introverts to be their “best selves.” Which in turn leads to a more balanced team.
So here are a few tips to engage your introverts:
• Create physical space for reflection — a space that’s quiet and secluded, away from the open plan office. Having a safe space to recharge will make your introverted employees much more collaborative in the open spaces and more often than not, they’ll come out of the private space with some brilliant ideas. In fact, extroverts may also benefit from such a space: ideas need time to simmer and develop on their own before they are flung out into the world of public scrutiny. While our best ideas may come after consulting others, those ‘Eureka!’ moments often occur when we are alone with our thoughts, or when we’ve had time to think and connect the dots. Epiphanies are less likely to take place in the heat of conversation and activity.
• Understand that an engaged extrovert might look different to an engaged introvert — think about how their behaviors might differ. A quiet employee is not necessarily a disengaged employee. They might be processing some information that was just given to them or thinking about something, but they could be one of the more engaged members of your team. If there’s a meeting, discussion, or anything you want their opinion on, it might be a good idea to wait a while before asking them for their thoughts. Again, they need time to process, digest, and formulate a smart response. And when you follow-up, make sure it’s one-on-one, not in a group setting.
• Plan ahead — Introverts value their time and their energy to the extreme. Starting their day with a clear idea of when and where they will need to assign their energy is an introvert’s dream. It allows them to mentally prepare themselves if they need to be in an extrovert situation. So if you know there’s a meeting that’s going to require a huge time commitment, for example, try and let your introverted employees know in advance. circulate an agenda a day or two before the meeting, and include any other materials that might be useful for discussion at the meeting itself. Ask staff to come prepared to offer their opinions on particular points. In this way, you engage introverts in the group the time they need to study up and deliver useful ideas.
• Recognize their limitations — You can encourage your introverted team members to go out of their comfort zones. Introverts are not averse to challenges but may need encouragement and time to recover. When asking an introvert to attend a networking event or conference, they may feel drained by social interaction and need to leave large events earlier than others. Make sure you let them know that you appreciate their presence and recognize that they will likely need time to recharge the next day. You can facilitate this process by having a private space in the office they can retreat to, or by allowing them to dedicate the next day to independent tasks they can complete on their own.
Using these simple tactics is an easy way to help your introverts shine and bring out the best of themselves. In a world seemingly dominated by extroverts, you’d be surprised at what your introvert employees can bring to the table. Providing them with a supportive environment, that works with their natural abilities and tendencies will result in happier employees that will contribute more to the team. And as a manager, does it get any better than that?
This article was co-written with Adrienne Jung, a manager at McGill University.
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c13901eb82ce5f0f95eeb196fc58e6c3 | https://www.forbes.com/sites/karlmoore/2020/03/27/its-not-so-bad-introverts-and-the-lockdownour-moment-has-come/ | “It’s Not So Bad”: Introverts And The Lockdown—Our Moment Has Come | “It’s Not So Bad”: Introverts And The Lockdown—Our Moment Has Come
Social distancing can feel second nature to introverts, but too much socializing, even done ... [+] remotely, can be draining. Getty
Marie Labrosse, a master’s student in English Literature at McGill University and Lisa Mintzberg, a (happily introverted) portrait and dog photographer contributed to this story.
Last week, I wrote about fellow extroverts struggling with being in lockdown, and in the last few days, I have been reaching out to a number of introverts to see how they are faring. Their consensus is that the current social distance that we are collectively bound to is a challenge—few would say otherwise. But, for introverts the need to stay at home is likely easier to handle than it is for the extroverts of the world. In a sense, introverts are well-trained for it. They are able to perform tasks with minimal external stimulus and they recharge their batteries by spending time alone. The current need to self-isolate may feel significantly more comfortable for an introvert than the routine pressure to go out. Some introverts are even rejoicing at the need for elbow bumps and maintaining a safe distance in public spaces. Extroverts on the other hand, are unfamiliar with the quiet isolation that introverts are naturally inclined to adopt.
Despite this readiness to spend time alone, the circumstances surrounding the need for social distancing make the lockdown taxing for introverts as well as extroverts. The constant barrage of alarming headlines, rising contamination figures, and forced separation from friends and perhaps loved ones render the experience of hiding away inside the confines of our homes stressful, even for introverts who might otherwise relish in the opportunity.
The loneliness of social distancing can have mental and physiological effects in us all, including individuals who might not typically suffer from spending extended periods of time alone. Lenghty periods of social isolation can increase a person’s vulnerability to disease by heightening blood pressure and heart rates, stress hormones, and inflammation. Robin Wright, a columnist for the New Yorker writes that “loneliness is not just a feeling. It’s a biological warning signal to seek out other humans, much as hunger is a signal that leads a person to seek out food.”
Being introverted doesn’t mean that you can exist without any human connection, especially when we are accustomed to living in a world that encourages extroversion and social contact in almost every waking moment. In her revolutionary first book, Quiet: The Power of Introverts In a World That Can’t Stop Talking, Susan Cain makes the case that the world is designed for extroverts, from our education system to the corporate scene. The abrupt change in this social design can be jarring for anyone, including introverts who may not have felt entirely comfortable in this environment in the first place.
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However stressful, social distancing has created a new mode of communication and existence that might be better suited to the predilections of introverts. Connecting with others online is the introvert’s equivalent to chatting with colleagues at the water cooler. Small talk gives our brains a break. Deep talk keeps us from feeling isolated. Both are important, and emotionally vital.
Remote communication also require the kind of planning that introverts relish: gone are the impromptu check-ins with your supervisor or team, videoconferences and other remote professional communications have to be planned and scheduled in advance. While extroverts like to think out loud, introverts often prefer to plan out their contributions to a conversation or meeting. The highly regimented nature of communication during this period of social distance and remote work affords introverts that time and space to think and prepare.
“Being introverted doesn’t mean that you can exist without any human connection, especially when we are accustomed to living in a world that encourages extroversion and social contact in almost every waking moment.”
When it comes to personal interactions with friends and family, the enforced distance can also be a source of relief for introverts. Messaging platforms and even video chats for the more outgoing introverts offer far more control than in-person conversations and get-togethers do. For some introverts, these solutions that allow them to be a part of the world at a distance might already be familiar substitutes for when they don’t feel capable of interacting with others in person. People are finding creative stand-ins for all sorts of activities that can no longer happen in person like virtual board games nights, karaoke sessions, dance groups, and happy hours. Limiting the amount of stimulus by exchanging with others from the comfort of one’s couch makes for a far more relaxing setting for introverts than a noisy bar or family event, which are likely to drain their batteries.
Remote communication is also beneficial for ambiverts who have traits of both introversion and extroversion and may therefore feel equally energized by large social gatherings and quiet nights at home. The enforced distance enables ambiverts to set the terms to the ways in which they interact with others. Ambiverts often believe that they can’t burn out because they are so comfortable switching between extrovert and introvert traits, but in reality, they too need balance to avoid suffering from either too much time spent alone or too much time spent socializing.
In this time of social distancing, during which we all crave to be close those whom we hold dear, our calendar of virtual gatherings may even feel a little full. Introverts are likely finding themselves overwhelmed with requests for attention via email, message, and video chat. While connecting with others to do some work, share concerns about the current pandemic and even a laugh or two to relieve the pressure is powerful and necessary, it’s also important that introverts (and ambiverts) remember to honour their need for space—even if they are spending their days physically alone in confinement. It’s possible to experience the same battery-draining effect of excessive socializing even in virtual exchanges.
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f8c3932e2b1509c4e48ec8a56333ff1e | https://www.forbes.com/sites/karlmoore/2020/10/29/find-your-niche-how-to-become-a-tiktok-influencer/ | Find Your Niche: How To Become A TikTok Influencer | Find Your Niche: How To Become A TikTok Influencer
TikTok has taken over Generation Z: more than a quarter of the apps users are aged between 13 and 17 SOPA Images/LightRocket via Getty Images
Marie Labrosse, a master’s student in English Literature at McGill University contributed to this story.
Rose,* aged 13, didn’t intend to become a TikTok influencer. She had a private account on the platform like many of her friends but when the first lockdown came into effect in Montreal, she decided to create a public account which she uses to share sewing videos and tutorials under the nom de plume Fashionnflip. Six months after launching the account, she has posted 127 videos, attracting 37,500 followers and accumulating over 730,000 likes.
TikTok is the latest social media craze, especially popular among Millennials and members of generation Z. Users upload short videos, which can last up to 60 seconds in length and often include background music or voice overs. The clips available on TikTok range from comedic to informational and the app’s powerful algorithm sucks users in for an average of 46 minutes every day.
Before starting her public TikTok account, Rose wasn’t an avid sewer. In fact, she only acquired a sewing machine to help pass long pandemic isolated days. Her nanny taught her the logistical basics like how to thread her machine and run it, which Rose complemented with innate creativity and insights gained from watching YouTube videos.
“I just experimented and that’s how I learned,” she said.
Her audience also appear to be novice sewers. Aged largely between 7 and 9 years old, they appear to prefer Rose’s simpler repurposing videos over her more complex multi-part sewing tutorials. Many of her followers have started sewing after watching her videos and they frequently tag Rose in their products, which she enjoys seeing.
TikTok has seen particular success among the youngest generations, like Rose’s followers. Although the minimal age to post on TikTok is 13, the platform estimates that up to two thirds of its users are aged 14 and under, which includes children younger than 13 according to a former TikTok employee.
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Young users flock to TikTok for the engaging video content, tailored to their specific interests. Users browse the app via the “For You” page which feeds them content that is similar to other videos that they have watched, favourited, or from creators whom they follow. Unlike other social media platforms, which use a social graph to predict content that their users will want to view, TikTok uses an interest graph, which measures users’ interest based on the length of their interaction with a given video. Because videos last no longer than 60 seconds, users watch more of them than they might on another social media platform, providing TikTok with a wealth of data with which to enrich its algorithm.
Rose’s instinctual familiarity with social media and the algorithms that drive it has been a significant factor in her account’s success. Just by using the app as a consumer, she was able to identify that creators who used well-chosen tags in their videos accrued more views, more likes, and more followers.
Identifying and adhering to a content niche helps to drive this particular kind of engagement. Rose says that she couldn’t post a sewing video one day and then insert a dancing video the next. Her loyal fan base follows her for her sewing videos, and they expect to continue to receive the same kind of content from her.
“I make very specific videos, so that people who want to see them will find them,” she said. “That’s how you get followers.”
To protect her privacy, Rose has blocked the majority of accounts belonging to her schoolmates and friends. She also refrains from including footage of her face in her videos to remain anonymous. Many followers ask for the young influencer to reveal her identity and while she occasionally suggests that she will do so in an exclusive video to keep those audience members engaged, she has no immediate plans to follow through on their request.
For Rose, the attraction of creating videos for TikTok isn’t about money, although a number of TikTokers are able to support themselves through content monetization. The young girl simply enjoys the support of the following she has amassed and their passion for sewing.
“As I was starting out, I kept getting followers and likes,” Rose explained. “I woke up with 99+ notifications every day. It was just so exciting, I kept going.”
Rose doesn’t take herself too seriously. During the summer, she was able to make a video a day, but with the school term now in full swing she has reduced her output to a single video per week. She doesn’t think it’ll ever become a full-time occupation for her.
“I go through a lot of phases,” Rose said. “I did gymnastics, calligraphy, a lot of things in the arts. I like everything, so I’m not sure what I’ll do when I grow up. I’m exploring.”
*Name changed to preserve the source’s anonymity
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bcc0c33f5dd41814d9ea634b2e9a9c69 | https://www.forbes.com/sites/karlmoore/2020/11/12/nagarro-proves-that-you-dont-need-headquarters-and-senior-executives-to-be-successful/?sh=39eb1e7c1760 | Nagarro Proves That You Don’t Need Headquarters And Senior Executives To Be Successful | Nagarro Proves That You Don’t Need Headquarters And Senior Executives To Be Successful
Nagarro recognized the value of a remote international team decades before the onset of the Covid-19 ... [+] pandemic. Heidi Dokter
Marie Labrosse, a master’s student in English Literature contributed to this story.
As the CEO of Nagarro, Manas Fuloria isn’t the chief administrator at Nagarro. He is just one member of a team of more than fifty top-level leaders responsible for running the digital engineering firm. And with over 8,400 employees living in 25 different countries and clients in 48 countries, it is a large and diverse operation.
As the Custodian of Entrepreneurship in the Organization (CEO), Fuloria is part of a leadership team comprised of 16 nationalities. These top-level leaders provide expertise around different areas and services such as emerging technology and global business units; however, the organization is non-hierarchical. Project leaders, who are referred to as Project CEOs at Nagarro, have freedom over everything from their clientele to their investment strategy without the interference of the management team. Senior management does not set quarterly targets for the organization’s teams, nor do they hold performance reviews for the hundreds of Project CEOs, who are not incentivised on project profitability. Atypical for the industry, this approach is borne out of a belief that value is most significant at the project level.
“You need discipline to make that non-hierarchical vision a reality,” he said. “We are trying to introduce language into our official documentation to cement that vision even more solidly.”
While the projects need to adhere to a few select organizational principles like the need to operate in the technology space and to deliver value for their clients, Fuloria feels that the organizational design leaves a lot of room for entrepreneurship.
“We really feel that we have cracked the code on this point of corporate design,” he said.
Nagarro’s culture is also unusual in that the company has no official headquarters. Instead, its teams collaborate between Munich, Jaipur, Oslo, Dubai, and 31 other cities. Each location with a team of employees has an office where staff can congregate, but the company has no central location with superior authority.
“We want to be agile, entrepreneurial, and global,” Fuloria said. “Headquarters aren’t agile. They’re incompatible with our vision of global, and they aren’t especially entrepreneurial.”
Despite this global aspiration, Nagarro has still had to adapt its operation to the disruptions caused by the Covid-19 pandemic. Where they were reliant on physical country offices, Nagarro has had to invest more consciously in the digital spaces that its employees now occupy like Yammer.
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Fuloria recognizes the importance of shared spaces within a physical structure like a cafeteria or a gym and he is pushing for Nagarro to emulate those within its digital properties. Every week Nagarro staff can share an informal drink with their colleagues on a videoconferencing call. The company is also offering optional educational online gatherings to promote connection.
“You simply can’t beat hanging out with your friends to build culture,” Fuloria remarked. “But you don’t have to have those interactions in person for them to be effective.”
Nagarro has had more than two decades to perfect the virtual work that the world is still adapting to in the midst of the Covid-19 pandemic. Fuloria suggests that trust—both within a team and with clients—is the most essential quality to cultivate in a remote workplace. That trust comes in large part from more personal interactions when colleagues or clients feel that their interlocutor is investing in them.
“Trust takes a long time to build and it can be easily lost,” Fuloria noted. “You have to work hard at it, but it pays off.”
Fuloria is passionate about the Nagarro values of connection and agility. In his early career as a management consultant, Fuloria witnessed countless corporate inefficacies. He saw, “smart people behaving stupidly” as he puts it, on the daily. The experience inspired Fuloria to emphasize the kind of innovative optimization that he stands for as a leader at Nagarro.
The business is also driven by other examples of original corporate design. Fuloria cites Zappos’ concept of holocracy and Toyota’s lean manufacturing system as inspirations for new ways of doing business; however, he is insistent that each company has to find a system that is true to their values.
“Organization design isn’t easy to copy,” Fuloria said. “It had to be lived and believed in. It has to be a factor in every aspect of what you do. If you fake your organization design, you may end up having the worst of both worlds.”
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0cc7da2a2b69368eb27a84f2d02834bb | https://www.forbes.com/sites/karlmoore/2021/01/04/montreal-entrepreneurs-aim-to-simplify-real-estate-pricing-with-artificial-intelligence-tool/?sh=244151ca1ee3 | Montreal Entrepreneurs Aim To Simplify Real Estate Pricing With Artificial Intelligence Tool | Montreal Entrepreneurs Aim To Simplify Real Estate Pricing With Artificial Intelligence Tool
Specific design features like views can have a significant impact on the pricing of a unit. getty
For some businesses, the Covid-19 pandemic has delt a devastating blow. For others, it has been an opportunity for immense growth and innovation. It’s clear which category Jordan Owen and his three co-founders—who have launched not one, but two businesses in the past nine months—fall into.
After founding a Montreal-based reusable mask company at the onset of the pandemic, Jordan Owen, his brother Mark, and their two collaborators Sean Tasse and Benoit Thibault, decided to pivot toward a completely new project. Squarefeet.ai, their latest business endeavour, is an artificial intelligence driven residential real estate pricing solution.
Part of the rationale behind starting an entirely new venture only a few months after they had launched Bien Aller was a desire to focus on the co-founders’ area of expertise: real estate and computer science. With Bien Aller the four co-founders felt that they had to act fast to fulfil a need within their community. With their latest project they can invest their time and energy in a field they are passionate and knowledgeable about.
The industry knowledge that they bring to the project is key to its success. Three of the co-founders are real estate professionals and their fourth partner has a background in computer science. Their interdisciplinary collaboration is the secret ingredient behind their successful product.
“Developing tech solutions requires a lot of professional experience and the marriage of tech and business founders is key to the success of a new product” Jordan mused.
Jordan and his brother, Mark had been dreaming about starting a business in their industry for years, but they could never find the money or the time to fully commit themselves to the project. The stars aligned in this unusual year: Jordan has deferred his education at MIT and the team has access to revenue from Bien Aller to fund this latest business.
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The team of co-founders launched their first business, a reusable mask e-commerce, early in the ... [+] COVID-19 pandemic. Courtesy Squarefeet.ai
To price residential real estate units, Squarefeet.ai first collects data, including public census data, public listings, and images. The AI then gets to work on quantifying the different location and design attributes that a unit might have. Design attributes include terrace size, unit dead space, and view quality, while location attributes include proximity to transit, grocery stores, and income distribution. In total, the pricing accounts for 200 different attributes, all of which have a price tag and affect the pricing of the unit.
Finally, the platform monitors unit sales in real time and adjusts the pricing according to which clusters of attributes are selling the fastest. If units with a specific view are selling faster for example, the AI will increase the price of all units with the same view.
Jordan and his co-founders were inspired by the pricing mechanisms in the airline and hospitality industry. Airlines and hotels around the world use machine learning to manage their rates depending on demand and optimize their revenue in the process. In the real estate industry, a large number of developers and other industry professionals track sales velocity through a spreadsheet with limited systematization or optimization. The originality of Squarefeet.ai has been a significant advantage for the young entrepreneurs.
“There hasn’t been much change in the real estate world and people are looking for increased efficiency,” Jordan said. “They’re hungry for it.”
The user experience of Squarefeet.ai’s products is designed to be as accessible as possible. The co-founders decided to create a software that emulates the appearance of Microsoft’s spreadsheet tool to make their clients comfortable with their new tool as soon as they started using it. They also integrated standard visualization methods like stacking plans.
“It’s designed to be user-friendly to give the developer ease of use,” Jordan said.
Squarefeet.ai’s simplicity has earned them clients across Canada, although many are concentrated in Montreal and the other East Coast hubs in Toronto and Ottawa. However, Jordan is confident that the offering could easily be extended to markets outside of Canada.
“What’s beautiful about our product is that it’s powerful in any market because we create a closed environment for individual projects, modeling the supply and demand curves for specific units, facades, or clusters of similar units,” Jordan said.
One thing is for sure, Jordan and his collaborators aren’t ready to let their ingenious business idea go just yet. The young co-founders received a deluge of attention from investors after a local media outlet covered their business, but they intend to take advantage of their youth to push forward themselves for as long as possible.
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1bb1f6475d965efd22989be2d6991dbd | https://www.forbes.com/sites/karlsson/2015/02/06/top-bordeaux-wines-ultimate-luxuries-as-well-as-good-value-producers-and-the-1855-classification/ | Top Bordeaux Wines, Ultimate Luxuries As Well As Good Value Producers, And The 1855 Classification | Top Bordeaux Wines, Ultimate Luxuries As Well As Good Value Producers, And The 1855 Classification
Bordeaux is the world’s biggest source of top quality wines. But a Bordeaux wine can cost anything from a few dollars or euros to several thousand per bottle. In Bordeaux you can find the ultimate luxuries in the wine world but also some very good value wines. The “1855 classification” is very important for the business of Bordeaux wine. But it is not a classification that one should believe in blindly. A recent tasting of all the wines in the 1855 classification illustrated that well. And gave me some “good-buys” tips to share with you.
This is my first post on Forbes.com. What better to write about than a subject that has to do with delicious wines, dramatic history, big business as well as family businesses, powerful marketing and French luxury? Thus, Bordeaux “classed growth”. And specifically the wines in the so-called 1855 classification, requested by Napoleon III for the world exhibition in Paris in 1855.
Chateau Kirwan, Medoc, Bordeaux (copyrignt BKWine Photography)
The world’s most powerful brand in wine is probably “Bordeaux” . Yes, it is a wine region, the world’s biggest quality wine region, but it is also a world renowned brand. People buy wine because it says Bordeaux on the label. Winemakers try and imitate Bordeaux wines by making “Bordeaux blends” (cabernet sauvignon, merlot, cabernet franc in varying proportions).
Within Bordeaux the most powerful and lasting “brand” is the 1855 classification. It is not a brand in itself. It is simply a listing of 60 chateaux in the Medoc and 27 in Sauternes, out of around 8000 chateau in total in Bordeaux. The power of the 1855 classification is that you are either in it or you are not. Being in the 1855 classification means that your wine more or less automatically commands much higher prices than that of neighbouring properties that are not in it.
Much of the French wine world is built on the concept of “terroir” and of origin. That it is important exactly where you grow the wine, what soil it is, what micro-climate it is. But the 1855 classification is different; it is not really built on origin. It was created in 1855 based on price: the most expensive chateaux in a short period up to 1855 were at the top. The classification has not changed since 1855 (with one single exception). And it will never change.
Today the classification is in practice attached to the name of the chateau, which is essentially attached to the chateau building. It is in a way a classification of wine producer brands and not of vineyards.
Chateau Cos d'Estournel, Medoc, Bordeaux (copyright BKWine Photography)
It is true that to a large extent the classification has a close relation to the quality of the wines. That is not surprising. If you are at the top you can sell your wines much more expensively than if you are at the bottom. Therefore you can invest much more in the work in the vineyards and in the winemaking, which has an effect on the quality of the wine. As well as invest in magnificent architecture for your cellar, although that has less effect on the wine.
But it is also true that you can find excellent wines in the lower echelons of the Bordeaux classification (or even outside the classification). At far more modest prices.
Which wines you should buy depends of course on why you buy the wines.
Barrel cellar at Chateau Lafite, Medoc, Bordeaux (copyright BKWine Photography)
There is an added value of buying the wines in the top levels of the classification. Guests at your table tend to recognize the names of those chateaux but not the names of the lesser-known ones. On the other hand, if you are solely concerned with the drinking pleasure of the wine, then perhaps what name it says on the label may be less important. And the wine quality you get for your money more so.
At a tasting I attended recently I had the opportunity to taste all of the 87 wines in the 1855 classification. A very rare, almost unique occasion! We only had about an hour and a half to taste all wines so no time to do extensive tasting notes. Instead I focussed on the pleasure the wines gave and trying to avoid thinking of what the name was on the label (we are all affected by name recognition!). I picked out the ones that I simply thought were most delicious at the moment. That’s the ones that you find on my list below.
On the list I have noted the ones that I found simply most enjoyable to drink. The list does not pretend to be a list of “the top wines of Bordeaux”, just a list that gives you some good names to try and perhaps some new names to explore. And in some cases very good value for money.
This list is a good illustration of that you can find some very delicious wines from the not so well-known chateaux. The price of these wines range from less than 30 dollars (or euro) to over 700 dollars (or euro). All will give you plenty of pleasure.
Chateau Palmer, Medoc, Bordeaux (copyright BKWine Photography)
Médoc, selected classified growths
Powerful red wines primarily made with the three classic Bordeaux grape varieties: cabernet sauvignon, merlot, and cabernet franc.
The 1855 classification for red wines is organised in five levels: at the top the “first growths” (premiers crus) down to the “fifth growhts”. All chateaux are in the Medoc, except one that is in Graves-Pessac Léognan. I have noted the category (cru, growth) in the list.
The list is in alphabetical order.
Chateau Brane Cantenac, Medoc, Bordeaux (copyright BKWine Photography)
My pick of some of the very delicious classified growth wines from Bordeaux.
Château Beychevelle 2008 – intense, elegant fruit, 4th Château Boyd Cantenac 2011 – lots of barrel character and plenty of tannins, but also good fruit, 3rd Château Brane Cantenac 2008 – a bit austere but good fruit behind the tannins, 2nd Château Calon Ségur 2008 – for the toasted oak lover, 3rd Château Croizet Bages 2008 – good fruit and vitality, 5th Château Ducru Beaucaillou 2008 – elegant and good balance, 2nd Château Ferrière 2011 – a bit green fruit yet elegant, 3rd Château Grand Puy Lacoste 2008 – also quite light but elegant and delicious to drink, 5th Château Gruaud Larose 2008 – lots of oak but still good balance, high on tannins, 2nd Château Haut Brion 2011 – light body, red fruits but quite elegant, 1st Château Kirwan 2005 – elegant, 3rd Château La Lagune 2011 – very well crafted, good fruit and balance with just a little touch of oak, 3rd Château Lafite 2001 – nice and elegant, 1st Château Lagrange 2009 – well-balanced, fresh fruit, very well structured, 3rd Château Léoville Poyferré 2011 – balanced oak character, classic Bordeaux style, 2nd Château Lynch Moussas 2010 – crisp and fruity, 5th Château Montrose 2008 – smooth, stylish, elegant, excellent fruit, 2nd Château Mouton Rothschild 2011 – lots and lots of oak, 1st Château Palmer 2009 – concentrated fruit, compact, a touch of toastiness, 3rd Château Pédesclaux 2009 – good fruit and good balance, 5th Château Pouget 2008 – quite light but also spicy, very drinkable, 4th Château Rauzan Ségla 2008 – full-bodied and plenty of fruit, good tannins and balance, delicious, 2nd
Barrel cellar at Chateau Haut Brion, Pessac Leognan, Bordeaux (copyright BKWine Photography)
Sauternes, selected classified growths
All these sweet white wines have an intense sweetness but often balanced by a very refreshing acidity.
In the Sauternes 1855 classification there was only three groups: 1st superior growth (with only Chateau Yquem), 1st growth, 2nd growth.
Here is my pick of the most delicious ones of all the classed growth sauternes in this tasting.
Chateau Guiraud, Sauternes, Bordeaux (copyright BKWine Photography)
The list is in alphabetical order.
Château Broustet 2010 – lightish, citrus, and very drinkable Château Doisy-Védrines 2003 – bigger than the 2010 (below), compact and concentrated, but good acidity Château Doisy- Védrines 2010 – honey, a touch austere and restrained but nice Château Filhot 2010 – smoky, good balance, almonds, honey but not at all cloying Château Guiraud 2008 – full-bodied, smooth, citrus Château Lamothe 2001 – plenty of citrus, fresh but soft in the edges Château Lamothe 2009 – lots of citrus, only medium body but very drinkable Château Myrat 2006 – a touch austere, medium body, honey, nice Château Nairac 2011 – fresh and concentrated Château Rabaud-Promis 2009 – honey, chocolate, smooth, very drinkable Château Rayne Vigneau 2007 – lightish, elegant, citrus, restrained Château Sigalas Rabaud 2010 – delicious apricot and concentration
Here is the full list of the Bordeaux 1855 classified growths.
The tasting was organised by the Conseil Des Grands Crus Classés En 1855 in connection with the launch of a new book on the classified growths of 1855: “1855 – Bordeaux, les Grands Crus Classés” with text by Jean-Charles Chapuzet and photography by Guy Charneau.
-Per Karlsson
Chateau Nairac, Sauternes, Bordeaux (copyright BKWine Photography)
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9afde039d2f46c56dbe5c47cfeaad853 | https://www.forbes.com/sites/karlsson/2015/03/25/the-worlds-most-expensive-rose-wine/ | The World's Most Expensive Rosé Wine | The World's Most Expensive Rosé Wine
Can rosé wine ever be a great wine? Château d’Esclans in Provence in southern France believes it can and sells its rosé wines at high prices. But isn’t it somehow contradictory for rosé wine to have this aspiration? Isn’t rosé an unpretentious, easy drinking wine made for fast consumption? Or can it be both?
15% of the Provence estates make ultra-premium rosé today , says Master of Wine Louise Sydbeck who has made a study of this wine segment. And many more are thinking of making one. Nearly all of these prestige rosés were launched after 2006. So it is a fairly new phenomenon. Although some people are sceptics and argue that it is the same wine only in a classier bottle.
It is true that the packaging and the marketing are as important as the colour . When Sacha Lichine, son of famous Alexis Lichine who owned Grand Cru Classé Château Prieuré Lichine in Margaux (Bordeaux), bought Château d’Esclans in Provence a few years ago and announced that he was going to make the world’s best and most expensive rosé wine, he received a lot of media attention. His wines, with A Whispering Angel taking the lead, changed the rosé wine scene in Provence.
Chateau d'Esclans, Les Clans and Garrus, the Esclans range (copyright Per Karlsson, BKWine... [+] Photography)
And now to the crucial question: Can rosé ever be a great wine?
Rosé wine is made from red grapes but the short period of skin contact means that many of the interesting things in the skins, such as certain flavours and tannins, are not taken advantage of. Of course the very idea of rosé wine is to be an easy drinking, fresh wine. So it is probably difficult to climb up to the category of "great wines". Although some producers try oak aging to get a bit more structure and body in the wine.
Sacha Lichine, however, is doing his best to prove that rosé can reach the high quality sphere. The prices of his wines are between 15 and 80 euros. So as for the price part he has probably succeeded in making the world’s most expensive rosé. And yes, the quality is there also. No wonder.
Garrus from Chateau d'Esclans, Domaines Sacha Lichine (copyright Per Karlsson, BKWine Photography)
The secrets are a wine maker from Château Mouton Rothschild, old vines, a fairly large proportion of white grapes, fermentation in 600-liter oak barrels with individual temperature control and a great attention to quality. But this in itself is not enough. The stylish packaging, the beautiful bottles and the wines’ very pale salmon colour also play a big part in the success of Château d’Esclans.
The top wine "Garrus" is made with the red grape Grenache and the white grape Rolle from 80 year old vines. These are fermented together (blending a red and a white wine is forbidden). The wine is more golden yellow than pink, it has a full-bodied, rich fruity taste. It actually tastes more like a white wine and it looks like a white wine also when you have it in your glass. Well, it is not.
Garrus from Chateau d'Esclans, Domaines Sacha Lichine (copyright Per Karlsson, BKWine Photography)
It is rosé and the world's most expensive one, as they say themselves with pride at the château. For 80 euros a bottle maybe you would savour it with marinated salmon and lobster instead of having it ice cold on an outdoor summer terrace. A great wine among the world’s top prestige wines? Perhaps not. But certainly very good. And it does prove that you shouldn’t jump to any conclusions about the future greatness of rosé wines.
The wines of Château d’Esclans:
Whispering Angel, Côtes de Provence (négociant wine, not from own vines), approx 20 euro, 25 USD
Château d’Esclans, Côtes de Provence, approx 30 euro, 35 USD
Les Clans, Côtes de Provence, approx 50 euro, 65 USD
Garrus, Côtes de Provence, approx. 80 euro, 100 USD
—Britt Karlsson
This is a follow-up to the previous article on rosé wines: Fashionable Pink: Rosé Wine Is Conquering The World.
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4f951aede830aff3fe680edaea4e5962 | https://www.forbes.com/sites/karlsson/2015/12/14/cooperative-wine-catching-on-and-catching-up/ | Cooperative Wine, Catching On and Catching Up | Cooperative Wine, Catching On and Catching Up
Wine co-operatives may not be all that visible on the market but they play a very important role in the wine business. However, cooperatives did, to some extent, fall into a hole the second half of the 20th century, but today many are getting out of it and deserve new recognition. A recent meeting with several CEOs of French cooperatives showed it well when they presented their wines for me to taste.
They are certainly wine business heavyweights. In France 65% of all independent wine growers (grape farmers / wine producers) belong to a wine cooperative. That does not quite mean that 65% of all wine is made by cooperatives since many growers do a bit of both: bottle their own wine while also being part of a cooperative.
The situation is similar in the other big European wine producing countries, notably Italy and Spain. But also in parts of the new world cooperatives sometimes play a very big role. In South Africa a single cooperative, KWV (rarely called by its full name Koöperatieve Wijnbouwers Vereniging van Zuid-Afrika) used to control almost all wine production in the country, until the end of apartheid. They are still one of the biggest producers in the country. In Argentina, the country’s biggest wine producer is Fecovita, a grouping of cooperatives representing 22% of the country’s wine production.
A wine co-operative in the Languedoc, copyright BKWine Photography
The cooperative movement was instrumental in transforming the wine industry – in the early 20th century. It allowed small farmers to group together and make wine independently and market their wines. But towards the end of the century many cooperatives and the whole movement had lost a lot of momentum. It suffered structural problems. Farmers were paid for their grapes by weight and had thus little incentive to improve the quality of the fruit. Improving the quality often meant reducing yields, and thus reducing the farmers pay, since the payment was per kilo. Cooperatives became focused on volume production without much thought about what the markets wanted.
Much of that is changing today in many cooperatives. They are dramatically improving the quality and they are adapting to a wine market that has become international and not local.
A wine cooperative in the south of France, copyright BKWine Photography
I recently had the opportunity to meet some of the CEOs and winemakers of several leading cooperatives. They were here in Paris to present “Marques & Coop” an initiative to promote twelve quality oriented cooperatives. They spoke of the quality oriented work they have been working with over the last few decades: investments in vinification facilities and modern technology, engaging and educating the growers to improve viticultural practices, and working more closely with the markets.
The sheer scale of many of the cooperatives can give them some advantage. It can for example allow them to experiment and to develop wines and brands that smaller producers could have a difficult time making and bringing to market.
Here are a few examples of some original and interesting wines that I had the opportunity to taste.
Chassenay d’Arce, Champagne
In the very south of Champagne in the far too little know region called Côte des Bar.
Pinot Blanc extra brut 2006, a champagne made from the rare grape variety Pinot Blanc. Quite full bodied with a good minerality. (40 euro. Prices are indicative prices retail in France.)
Cuvée MOF (Meilleur Ouvrier de France), a rosé champagne to honour “Meilleur Ouvrier de France” an honour give to France’s best food producers and cooks, made specifically to match desserts developed by Pascal Caffet MOF. (25 euro)
Estandon Vignerons, Provence
Cuvée Estandon Légende 2012 (and also 2014), a full-bodied, almost chewy rosé worth keeping a few extra years if you want (especially the 2014) that goes well with food. (18 euro)
Loire Propriétés
A decidedly unromantic name of a cooperative with 250 grape growers in the Loire Valley.
Jubilation Le Pallet 2010, Muscadet Sèvre & Maine, a “cru” Muscadet made in one of the sub-appellations. Spent three years on the lees (a bit similar to quality champagnes, although this Muscadet is not sparkling of course), which has given the wine substantial body with a citrus character. A far cry from the standard Muscadets.
Jubilation le Pallet Muscadet, copyright BKWine Photography
Ortas Cave de Rasteau
“For our top cuvées we ask our grape growers to reduce yields by cutting grapes and dropping them on the soil, green harvest, not always easy. But they are compensated by higher grape prices”, said Antoine Müller, general manager.
Rasteau Ico(o)n 2010, a very dense, concentrated and powerful wine with plenty of new oak. For the amateur of oak aged wines. (46 euro)
Les Vignerons de Tutiac
A very unusual Bordeaux wine from this Right Bank cooperative.
Lieu-Dit Verdot 2011, made from 100% Petit Verdot which is increasingly used as a “spice” in Bordeaux blends but that is extremely unusual to find on its own. Very spicy with intense acidity and good body. Interesting illustration of what this brings to a blend. (14 euro)
They also make an almost as rare 100% Malbec: Lieu-Dit La Pointe Malbec 2012 (a first vintage that was at this young age a little bit too marked by the oak).
Two unusual wines from Les Vignerons de Tutiac in Bordeaux, copyright BKWine Photography
Vinovalie les Vignerons d’Ovalie
A young cooperative, created in 2006, through the merger of four smaller ones in the South-West of France in some interesting but little-known appellations: Gaillac, Fronton, Cahors.
Astrolabe Gaillac Vendanges Tardives 2012, a luscious late-harvest (sweet) wine, very aromatic and with an almost buttery-creamy texture. (19 euro)
Other cooperatives that are part of the organisation Marques & Coop:
Agamy in Beaujolais (classic, fruity Beaujolais), Cellier des Princes in the Rhone Valley (modern light style Rhone wines), Sieur d’Arques in Languedoc (a nice toasty sparkling Limoux), UDP Saint Emilion (solid, oak-aged Bordeaux), UDV de l’Ile de Beauté (showing that the Corsican grape Niellucciu can make interesting wines), Vignerons Ardéchois (just off the Rhone Valley with wines in a light Rhone style)
— Per Karlsson
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4d0ddc8203b2c2bb561bf00a7a78313a | https://www.forbes.com/sites/karlsson/2017/07/06/a-german-wine-revolution/ | A German Wine Revolution | A German Wine Revolution
Ever since I started drinking wine I have had a fondness for German Riesling. I want them dry or, occasionally, very sweet. I have never been a fan of the off-dry or semi-dry wines which Germany used to produce lots of. They still do, but the dry wines are rapidly gaining in popularity. In 1985, only 16 % of the wines produced in Germany were “trocken” (dry). In 2016 this figure had increased to 46.3%. This is very good news. The cool climate of the German vineyards gives the dry whites a particular pleasant, I would even say unique, crispiness and vivacity.
The switch to dry wines is not the only thing that has been happening in Germany for the past 25 years. Steffen Schindler from the Deutsches Weininstitut gave me an update late April, during the VDP Weinbörse 2017, the big wine fair in Mainz.
Germany has had stable a production for many years of approximately 9 million hectolitres of wine from 102,000 hectares (252,000 acres) of vines. The country is divided into 13 wine regions. It used to be 11 but 2 were added in the eastern part of the country at the time of the reunification in 1990.
1998 Groebe Riesling Auslese QmP, copyright BKWine Photography BKWine Photography
The grape variety used to be the most important thing you would put on the label. Now, says Steffen, the place of birth, the geographical origin and single vineyards are more and more important. “And it is better”, he says. “This you cannot copy”. This change is in part thanks to the very influential Verband Deutscher Prädikatsweinguter (VDP). This association of 200 top producers in Germany created a few years ago a classification with focus on terroir and origin.
A VDP-marked screw-top capsule, copyright BKWine Photography BKWine Photography
The official German wine law did not, they felt, make it possible to identify an exceptional wine from an exceptional terroir. Although the VDP classification is not an official one, its philosophy is felt everywhere in Germany.
Riesling is still the most important variety in Germany. The grape now covers 23,700 hectares (58,500 acres), almost a quarter of the total area under vines in Germany. Fifty percent of the world Riesling acreage is in Germany.
Peter Jakob Kuhn Riesling, copyright BKWine Photography BKWine Photography
Twenty-five years ago Müller-Thurgau was as widespread as Riesling. Today, Müller-Thurgau has decreased from over 20,000 hectares (49,400 acres) to 12,600 hectares (31,100 acres), a decrease probably mourned by few. Müller-Thurgau is a rather uninteresting grape.
Silvaner is also one of the losers. It has gone from 18,000 hectares (44,500 acres) to 5,000 (12,300 acres). This is sadder. Silvaner can, in the right hands, be delicious. But its low acidity makes it boring for the Germans, says Steffen, although they admit that it is great with food, not least with asparagus. But Steffen is optimistic about Silvaner, as it is now increasing again in Franken.
Furst Silvaner, copyright BKWine Photography BKWine Photography
The big winners in the battle of the grape varieties are pinot blanc (weissburgunder) and pinot gris (grauburgunder). These two have had an enormous boost. As they also have in Italy. But these grapes produce very different wines in Germany than in Italy (or France). Often more full-bodied and complex and definitely much drier than a pinot gris from Alsace. Grauburgunder is always a dry wine. The synonym Ruländer is used nowadays mostly for a grauburgunder made in a sweet style.
What about the world famous French grapes we see everywhere else: Chardonnay, Cabernet, Merlot, Sauvignon Blanc…? There used to be none of these in Germany. But times change and Chardonnay has increased a lot, albeit from a very low starting point. Germany now has 1,884 hectares (4,650 acres) of Chardonnay. Sauvignon Blanc is also gaining ground, and classic German aromatic grapes have been making a comeback: Bacchus, Scheurebe, Gewürztraminer, Muscatel. Be on the lookout for Scheurebe, an interesting grape.
Scheurebe from Bruder Dr Backer, extra trocken, copyright BKWine Photography BKWine Photography
There is very little Cabernet and Merlot. That doesn’t mean however that there is no red wine. For a country most people associate with white wines there is actually quite a lot of red. This is really one of the major changes in the last 25 years.
Black grapes were planted on 10% of the vineyards in 1980. Now they are grown on 34%. The peak was in 2006 with 37%. At the time young growers were encouraged to rip up the white grapes and plant red. Red was the future. They were both right and wrong. Germany’s main wine will, and should, always be white. But the reds have improved so much that they are now an exciting addition.
A wine cellar in Germany with old oak vats, copyright BKWine Photography BKWine Photography
The most important black grape is Pinot Noir, here called Spätburgunder. Germany is the third-biggest producer of Pinot Noir in the world, after France and the United States. The Dornfelder grape produces easy drinking, often unpretentious wines, popular in supermarkets. Blaufränkisch (Kékfrankos in Hungary) can make a really great wine. Regent, a hybrid with a certain resistance to fungus diseases, is increasing.
Franz Kunstler 1994 Riesling Beerenauslese, copyright BKWine Photography BKWine Photography
Germany makes some of the world’s most stupendous sweet wines. Sometimes the sweetness comes from noble rot (Beerenauslese, Trockenbeerenauslese), sometimes from frozen grapes (frozen on the vine in winter!), so called Eiswein. These wines are made with ridiculously low yields often under very difficult conditions. They are not in fashion in Germany for the moment, but luckily the demand is big on the export market. These wines are truly worth preserving.
What about the off-dry style? Actually, the Kabinett classification is having a renaissance. So I might have to give them a second chance.
—Britt Karlsson
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596eab955bd7154e057927ea486a9669 | https://www.forbes.com/sites/karlsson/2017/07/21/the-four-successful-types-of-wine-tourism/ | The Four Successful Types Of Wine Tourism | The Four Successful Types Of Wine Tourism
Wine tourism is becoming increasingly important for wine producers. In California it has been estimated to contribute $ 2 billion annually to the economy. The Wine Routes of Spain has increased revenues by over 15% according to tourism-review.com. The Silicon Valley Bank recently published a report showing that 60% of American wineries’ sales are direct-to-consumers (DTC).
Wine is more and more sold directly to consumers and more and more to wine drinkers far away. Today almost 40% of all wine is consumed in a country other than where it was made. In 2000 the number was only 22%.
Wine tourism is increasingly an important source of revenue directly or indirectly. It contributes to on-site sales of course but perhaps more importantly it is also a long term project for a winery to engage in building a brand and establishing a relationship with customers. That is more important than short term revenues. At least, that was one of the points that I tried to convince the listeners about in a recent conference on wine tourism.
Citta del Vino wine tourism conference, copyright BKWine Photography BKWine Photography
I was invited to speak on wine tourism at the annual Città del Vino wine tourism conference in Torgiano in Umbria (a lovely Italian region sometimes called, not without reason, “Tuscany without tourists” with wines like Sagrantino di Montefalco, Orvieto etc). Città del Vino is a cooperation organisation for Italian towns involved in wine tourism. It is a big and important organisation in Italy pulling a lot of strings to promote wine tourism, primarily to wineries and local municipalities. They wanted a view from the outside illustrated with examples for different countries, based on my experiences from visiting more than two hundred wineries each year.
Here is a brief summary of what I said about how to be successful in wine tourism.
First, take the “supply side” of wine tourism, the wineries. You can divide wine tourism into 4 different categories categories and a winery need to be aware of what kind of project it gets into.
“Open Door” wine tourism
Receiving people for wine tastings and cellar visits. Sometimes people also talk about “cellar door” wine tourism, but that can involve many different things that goes far beyond what I mean with it here.
“Edutainment” (education + entertainment)
This is something more, something a little bit more complex and organised than “just a visit”. For example: blending session, harvesting workshop, vineyard nature walks, cooking class….
“Disneyland” Wine Tourism
It is important to underline that I use this label without any intention of giving it a negative connotation! I have simply not found a good word for it. This is Big Budget projects, often with mixed contents also including “general” tourism (not directly wine related). For example restaurant, hotel, museum…
“Eventification”
This refers to one-time events focussed on wine. For example: wine festivals, fête du vin, gastro-walks, village harvest festival etcetera.
For examples of these different kinds of wine tourism, see the note at the end of the text.
European symposium on wine tourism in Torgiano, Citta del Vino, copyright BKWine Photography BKWine Photography
On the “demand side” of wine tourism you have the wine tourist. There are different kinds of wine tourist. Here’s how you can segment the types of wine tourists:
The Wine Geeks: Want to know everything. Wine is the sole purpose. The Gastro-Tourist: Food and wine is an important element. The Passing-By Casual (Wine) Tourist: “We’re in a wine region so let’s visit a winery.”
This is something that is sometimes forgotten. Not every wine tourist is the same. Not every wine tourist wants the same kind of experiences.
So what can a winery do to make a wine tourism project successful?
There is of course no single answer to this. It depends on the project and it also depends on the location. It is easier to attract tourist to Napa Valley, next to San Francisco (5 million inhabitants) and to Stellenbosch in South Africa, next to Cape Town (4 million people), than to, for example, Cahors in the South of France that is a 6 hours’ drive away from Paris.
Maybe the most important factor in a successful wine tourism project is collaboration. Wine tourism is a bit like social media. If you are all alone on Facebook it is of no interest. But if you are many, things start to happen. The network effect. Similarly, the more wineries, restaurants, museums, hotels, tourist offices, wine shops and other shops etc etc that are involved and that cooperate, the better it will work. That is perhaps not an easy thing to do if one’s mind-set is focussed on competing rather than collaborating.
There are also a few other keywords to keep in mind for the winery: sharing with the visitor, enthusiasm, authenticity.
A small wine cellar in Montepulciano in Italy, copyright BKWine Photography BKWine Photography
One need not be afraid of not having a “beautiful” cellar or a perfectly organised tasting room. As long as people at the winery are prepared to share their story with the visitors it will work even in the simplest cellar.
Basically, it is easy. Wine tourism is all about giving people a memorable experience. And a personal experience. Something to remember. Something to bring home (physically perhaps: a wine bottle; but more importantly: something in the head). Something that will make them remember the winery and the wines and that will make them talk about it.
Happy people with wine in their glasses at a winery visit, copyright BKWine Photography BKWine Photography
A winery really just needs three things to start:
To want to receive visitors Good tasting glasses, and Clean WCs
After all what really counts are happy people with wine in their glasses!
—Per Karlsson
Note: If you want to read the full conference presentation, including many examples of successful wine tourism projects from around the world, you can read it here: The 4 Different Kinds of Wine Tourism.
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4f060d9725697caff1e6d2e85abf85ac | https://www.forbes.com/sites/karlsson/2017/11/11/chateau-bernateau-in-saint-emilion-great-wines-with-organic-growing-and-high-end-equipment/ | Château Bernateau In Saint Emilion: Great Wines With Organic Growing And High-End Equipment | Château Bernateau In Saint Emilion: Great Wines With Organic Growing And High-End Equipment
Bordeaux is not only about big, famous chateaux in Médoc. If you cross the rivers to the right bank you will find a myriad of smaller chateaux, often with less than 10 hectares of vineyards. Often family owned, like the remarkable Château Bernateau in Saint Emilion.
Château Bernateau is just outside of the village of Saint-Etienne-de-Lisse. This is the eastern part of Saint Emilion, about 10-15 minutes’ drive from the medieval and very pretty town of Saint Emilion. The chateau owners are Pierrick and Karen Lavau. Pierrick is the winemaker and from the estate’s 7.5 hectares he aims at both the highest possible quality and personal character. The famous right bank limestone helps. “It gives a certain saltiness, a freshness to the wines”, says Pierrick. His vineyard is mostly planted with Merlot, a grape that thrives on clay and limestone. Cabernet Sauvignon, on the other hand, prefers the gravelly soil of Médoc.
Fermentation vats with windows, Chateau Bernateau, Bordeaux, copyright BKWine Photography BKWine Photography
Pierrick stresses the importance of terroir. “Being organic is one way of enhancing the terroir style of the wine”, he says. Pierrick and Karen started out being sustainable and chose to go organic in 2007. They started the certification process in 2009 and are certified since the vintage 2012 which was put on the market in 2014.
Watch this video to listen to Pierrick talking about some of the changes being organic has led to.
“Organic is a good way for me to maintain quality”, says Pierrick. “To leave the grass growing in the vineyard is very good when you have clay. A soil covered with grass is not compact.” But in spring sometimes he cuts the grass. The vines need energy to grow, he says, and cannot always cope with the competition from the grass.
He spends a lot of time in the vineyard, all year round. When harvest approaches he checks the maturity and the health of the grapes 3-4 times a week. Analyses are important but for him to taste is vital when it comes to deciding when to pick. “When the seeds taste like hazelnuts the berries are perfectly ripe”, he says. All grapes at Bernateau are manually harvested.
Harvest at Chateau Bernateau, Bordeaux, copyright BKWine Photography BKWine Photography
Once the grapes are picked they go through a first sorting by hand and are then destemmed. The berries then go through a stricter sorting with the help of a state of the art optical sorting machine. All bad berries – green, unripe, overripe, rotten, too small, too big – are eliminated. And just to make sure, there is another manual sorting after the optical sorter. How much is eliminated? Difficult to say. It all depends on the year. It could be less than 1%, a few percent or more.
Watch the video to see the whole grape reception process, including the advanced optical sorting machine.
The grapes will be lightly crushed and then fall, by gravity, into the new, stunning fermentation vats made of oak. Other wineries have oak vats for fermentation but here at Bernateau, they have a narrow window on each side. I had never seen that before. This way you can see what is happening inside the tank while it is fermenting. Fascinating. And useful as well, says Pierrick. He admits he was inspired when he saw something similar while visiting a big and famous château in Médoc.
Pierrick Lavau of Chateau Bernateau, Bordeaux, copyright BKWine Photography BKWine Photography
Fermentation vat with window, Chateau Bernateau, Bordeaux, copyright BKWine Photography BKWine Photography
The combination of stainless steel tank at the bottom and oak vat at the top, however, is his own invention. It was a hard job to get the oak and steel manufacturers to work together, he says, but the construction really makes for easy delestage (often called rack-and-return in English; emptying the tank of all liquid, leaving skins and pips, and the returning the liquid), and devatting.
“For the balance, it is important not to over-extract”, says Pierrick, “but to get just the best from the skins”. He is very careful with sulphites and uses as little as possible. The whole vinification process is done without sulphites. He only adds a little at bottling. “Therefore the fermentation needs to starts quickly to prevent any off tastes to develop.”
Some years a part of the production is made with no added sulphites at all.
Chateau Bernateau, Saint Emilion, Bordeaux, copyright BKWine Photography BKWine Photography
The wine is aged in French oak barrels. “If you have a strong wine, the oak will enhance the fruit”, says Pierrick. Sometimes he uses 100% new barrels but it depends on the vintage. He tastes the wine in each barrel to decide if the wine needs racking. “If it is reductive I have to rack.” The wine spends 22 to 36 months in the barrels. The oak ageing is important, says Pierrick. “During this time the wine is clarified but the time in oak also stabilizes the colour and tannins.”
With all this high-tech equipment and the constant care that the vines receive in the vineyards, you expect the wines to be good. And they are very good indeed. As many countries and wine drinkers have discovered. The family exports 80 % of the production. That is a lot even in a region as export-minded as Bordeaux.
Chateau Bernateau, Saint Emilion, Bordeaux, copyright BKWine Photography BKWine Photography
Château Bernateau 2011 is still young in style but well balanced, with tannins, fresh acidity, ripe fruit and lovely concentration and balance. “In 2011 I added a little Petit Verdot”, says Pierrick. “Petit Verdot isn’t always ripe enough but if it is, it gives colour and concentration and could also increase the minerality “ (approximate price 19 euro).
Château Bernateau 2010 is a classic Bordeaux. It is drinking really nicely now but some liquorice on the palate shows it still can be kept in the cellar. There is power, some tobacco and leather, some oak aromas, but they are rather discreet. It is well-structured with hints of black pepper. (25 euro)
Château Bernateau 2001 is still fresh with ripe tannins and great intensity. It is wonderfully silky in the mouth (30 euro). Did anyone say venison for dinner?
More on the chateau on their web site: www.chateaubernateau.com
—Britt Karlsson
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6698dfc9c3f9d29be86ccc332d9d9d91 | https://www.forbes.com/sites/karlsson/2020/08/11/chardonnay-our-most-beloved-globetrotter-grape/ | Chardonnay, Our Most Beloved Globetrotter Grape | Chardonnay, Our Most Beloved Globetrotter Grape
What can you say about Chardonnay that has not already been said? Chardonnay is grown all over the world and is the most written about of all grapes. It is planted in more than 40 countries. With almost 500,000 acres, it is in second place among white grapes in the world, after Airen, a grape that is as unknown as Chardonnay is well-known.
Such a popular grape can have a hard time staying trendy. To some extent, this is true of Chardonnay. Inexpensive, everyday Chardonnay threatens the glamour. The fatigue after the over-oaked New World chardonnays lingers. Besides, the wine geeks of today are looking for unusual grape varieties, preferably on the verge of extinction.
But all this does not really affect Chardonnay after all. There are good reasons why the grape is present everywhere. One is that it is the white grape of Burgundy and Champagne. It doesn't say so on the label most of the time. But the wine lover knows. These two prestige regions have influenced and inspired many other countries.
Chardonnay in Meursault, Cote de Beaune, Burgundy, France, copyright BKWine Photography BKWine Photography
Chardonnay comes from the area around Champagne and southern Burgundy. It was first mentioned in the 18th century, and there was a tendency to confuse it with Pinot Blanc until the end of the 19th century.
Chardonnay can handle a variety of growing conditions, but that does not mean that the quality is always high. It is said to be easy to grow, but making a great Chardonnay wine is not for everyone.
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Chardonnay offers everything from easy-drinking everyday wines to sophisticated and high-quality wines. You would often find citrus and exotic fruit on the nose. However, Chardonnay is more commonly recognized by the taste than by the nose. The taste is full-bodied and round, often with good acidity, but it varies with the climate. The aromas tend to be citrus, melon and peach, sometimes tropical fruit. There is always a certain richness and texture. More acidity and crunchiness can be found in Chardonnay wines from cooler climates. Elegance is a word often used to describe a Chardonnay.
Steep vineyards with chardonnay vines on the Côte des Blancs, Champagne, copyright BKWine ... [+] Photography BKWine Photography
France has 126,000 acres, i.e. 25% of all Chardonnay in the world. There are 37,000 acres in Burgundy, from Chablis in the north to Beaujolais in the south. The most exclusive and expensive come from the Côte de Beaune and villages such as Puligny-Montrachet, Chassagne-Montrachet and Meursault. But excellent and affordable white Burgundy is found everywhere in the region. Most years, Chardonnay in Burgundy gets the perfect balance between freshness and fullness. Chardonnay buds early and in Chablis, at the northern edge of Burgundy, the risk of frost is omnipresent. On the other hand, it ripens early, which is useful in Burgundy where autumn can come early.
There are just over 24,700 acres in Champagne, about a third of the region. This is France's northernmost wine region, and also here Chardonnay is at risk for frost. The advantage is the high acidity that the cool climate gives. Wine producers all over the world use Chardonnay for their sparkling wines.
In Languedoc, Chardonnay is the most widely planted white grape with 34,600 acres. Jura in eastern France is a small region, but you will find some very interesting Chardonnay here. It is used either alone or blended with the local grape Savagnin. The style is usually slightly oxidized and full of character. Anyone tired of Chardonnay should try a Jura.
The United States is the second-largest Chardonnay country in the world with 106,000 acres. Especially in the slightly cooler regions, California's Napa and Sonoma or Oregon, you will find an abundance of high-quality Chardonnay. Warmer vineyards in California make inexpensive Chardonnay with often too low acidity to make them attractive. The range of styles is, of course, vast.
Chardonnay just brought in from harvest in Burgundy, copyright BKWine Photography BKWine Photography
With 51,900 acres, Chardonnay is Australia's most cultivated white grape. As in California, they have learnt to use less new oak, and the balance in the wines have improved tremendously. The best ones have a lovely intensity and concentration.
Oak barrels and Chardonnay are intimately connected. In Burgundy, the tradition is to ferment and age the grape in oak barrels of 228 litres. Many other countries have followed suit. Sometimes the barrels are larger. 400 and 600 litres now also appear in Burgundy. The fermentation will sometimes be slower in oak barrels than in steel tanks. It gives extra fullness, creaminess and fatness to the wines.
Many Chardonnay wines are oak-aged, especially if they are expensive and prestige wines. If you want unoaked Burgundy, you can buy Chablis or Petit Chablis. Chablis Grand Cru is mostly oaked and also many Premier Cru. In Mâcon, in southern Burgundy, there are excellent examples of unoaked Chardonnay. In the New World, "Unoaked Chardonnay" is sometimes seen on the label.
Chardonnay is showing a small global rise in acreage.
Total worldwide surface: 500,000 acres (210,000 hectares)
Main countries: France, USA, Australia, Italy, Chile, South Africa, Argentina
Characteristics: Citrus, tropical fruit, melon, peach. Full-bodied, round in taste, often rich. Elegant. If oak-aged, softer, creamy and buttery. If unoaked, crispy and fresh.
—Britt Karlsson
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cd41af58acf7f321b9ea5eb853f3a824 | https://www.forbes.com/sites/karlsun/2017/05/16/the-idea-i-stole-from-google-or-how-i-learned-to-love-okrs/ | A Goal-Setting System I Learned From Google (And Still Use At My Current Venture) | A Goal-Setting System I Learned From Google (And Still Use At My Current Venture)
When it comes to great ideas, theft is no sin.
A visitor passes a sign featuring Google Inc.'s logo Photographer: Chris Ratcliffe/Bloomberg
During Google’s first year, investor John Doerr pitched the idea of using an organizational system called Objectives and Key Results (OKRs) for goal setting. He presented it as an effective way to both set high level goals and also measure progress toward these goals in a quantifiable way. I’m sure he made a pretty persuasive pitch, because they were quickly adopted across the entire company and, during my first week at Google, I found myself outlining my very first set of OKRs.
The OKR system is an effective way of setting and communicating goals within an organization by connecting company, team, and personal objectives to measurable results. It pushes your company and employees to stretch and grow while staying focused on a defined and collective goal.
My Google OKRs were just the first of many. Fast forward 15 years — today, every new hire at Lucid Software spends a portion of his or her first week watching Google Ventures partner Rick Klau present John’s original slides in a YouTube video (which you can view here).
When I left Google to start Lucid Software, I didn’t take OKRs with me because it was what I was used to—I did so because the system had been so successful at Google. I firmly believed it could produce the same benefits at Lucid—and the system hasn’t let me down yet.
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Benefits of OKRs
Setting stretch goals: OKRs establish a clear and simple pattern for setting goals within your company at the individual, team, and organization levels. When you write an OKR, you solidify a goal and draw a line in the sand. At the end of the day, you can measure yourself against this line to define your success. In contrast, without setting objectives in advance, you are stuck trying to justify your accomplishments.
At Google, we were constantly reminded that OKRs are specifically designed to push you, not to make you look good. In other words: Goals should be hard—not slam dunks. Write them aggressively.
Promoting accountability: At Google, we made all our OKRs public. We are doing the same at Lucid by having every employee upload their personal OKRs to our internal wiki. Doing so promotes accountability and transparency and makes that line in the sand even more pronounced. It’s easy to forget about goals that only you know about—it’s a game-changer when there are others (sometimes hundreds to thousands of others) also holding you accountable.
In addition to their public nature, OKRs promote accountability because they are graded each quarter. Google uses a scale from 0 to 1. You’re not supposed to crush it with consistently perfect scores—once again, these are stretch goals, so if you hit between 0.6 and 0.7, you are making good progress. In fact, if you are easily hitting all of your OKRs, you have either reached superhero status or are sandbagging.
However, it’s important to always go back and account for why you fell short on an OKR, especially if you score below a 0.4. Life happens, and priorities change—but you need to be honest with yourself about the root cause.
Aligning the organization: Establishing OKRs helps everyone in the company align their goals. It enables you to determine where to focus your efforts in order to assist the company as a whole. OKRs are a simple way to ensure everyone is working towards the same result, and you can check that all operations have linked objectives supporting the company.
This year, I’ve set a goal to review each employee’s personal OKRs. It will be around 150 total, and while I realize that’s a lot of objectives and key results to wade through, I also realize the value of understanding where each person’s focus lies. As the company continues to grow, there are limited ways for me to keep in touch with the entire organization and understand what everyone is working on. Reviewing OKRs is a good way to see what initiatives everyone else finds important and evaluate how those match up with the initiatives I find important.
Getting started with OKRs
Setting up OKRs is pretty simple and straightforward—that’s the beauty of it.
First, some general instruction:
Set annual company OKRs that serve as big umbrella ideas for the year, but also set OKRs each quarter. Annual OKRs may evolve as the year progresses, but quarterly OKRs do not change.
Set these overall company OKRs first. Then have departments use those to set team OKRs. Personal OKRs are then set by each employee based on the company and team OKRs.
Now here’s how to actually write an OKR:
Set an objective. An objective is a goal, and it tells you where to go. Aim for a maximum of five objectives each quarter so you don’t spread yourself too thin. Set key results for each objective. Key results indicate how you will meet your objective. Key results must be measurable—in other words, they should be quantifiable and specific targets should be stated up front. Try to have a maximum of four key results for each objective. Store your OKRs in a public space. For example, Google puts each employee’s OKRs in the employee directory. Hold 1:1 meetings to review OKR progress as the quarter progresses. Hold a quarterly company-wide meeting to review company and team OKRs. At the start of each quarter, grade the previous quarter’s OKRs. Use a scale from 0 to 1. Key results are graded individually, and an objective’s grade is the average of its key results. Don’t use OKR grading for employee evaluation. Remember that if you consistently score a 1, your OKRs are not aggressive enough.
From one CEO to another...
Remember that the only way things happen is if you reach high. Setting the bar low may make your employees feel good for the time being, but it doesn’t move the organization forward. I have come to realize that for a startup of our size, we all need to feel a little uncomfortable about what we’re doing in order to succeed at the pace we need to.
I would also emphasize the importance of writing your own personal OKRs. Even though you might feel your OKRs are simply the company OKRs, clearly defining your own can act as a north star. As CEO, it’s so easy to just be busy and meander through a bottomless pit of tasks, but writing OKRs has helped me stay focused on what I should be doing. Doing so also helps demonstrate your commitment to the OKR system.
Finally, you may set OKRs for yourself or the company and realize those areas are not as important as you originally thought. You’re not locked into your OKRs, and it’s alright if you need to change direction. Just be honest about why you don’t accomplish an OKR.
Thanks, Google
Here at Lucid, we don’t plan on giving OKRs back to Google anytime soon. Not when they have played such a key role in keeping us on track to succeed at such a rapid rate. So maybe it’s just better to come clean—thanks, Google, for yet another really good idea.
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60340a26efeab56a9ef218d6169ee7a8 | https://www.forbes.com/sites/karlsun/2017/07/24/how-to-fire-an-employee-when-all-else-fails/ | How To Fire An Employee When All Else Fails | How To Fire An Employee When All Else Fails
Firing people sucks. Fortunately it’s a rare occurrence here at Lucid Software, but when I have to do it, my palms sweat and I get a pit in my stomach. I know that the only person who feels worse than I do is the one I’m letting go.
The truth is, it’s probably my fault they’re being fired. They were a bad fit for the role, but the hiring team (led by me) put them there. Usually it’s because the company was in a hurry to fill a position and accepted “good enough” when I know that our expectation is excellence. Other times we just didn’t have a clear vision of who we needed, and it resulted in a bad decision.
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Whatever the reason, I know that I’m not the only CEO who feels the burden of blame when an employee is let go. Jan Bednar, CEO of ShipMonk, shared that, “As a founder, I feel I am the one to blame when a hire doesn't work out, since I often influence the decision to hire in the first place.”
Trent Silver, CEO at Nerdster.com, agrees: “If a new hire isn’t working out, the hiring manager is always to blame.” Silver takes it one step further, saying, “Even if the new employee decides they no longer want a position, the hiring manager should have identified these signs and prevented this hire from occurring in the first place. It was a misidentification of whether a person would be a right fit for the company culture.”
Regardless of blame, I sleep a whole lot easier at night when I know that we’ve done everything possible to respect the people I’m terminating and help them land on their feet. To illustrate some of what I’ve learned, let me tell you about a talented guy we’ll call Jeremy.
I had a desperate need to fill a certain position at Lucid Software. The team and I should have started searching for someone to fill this role sooner, but we’d procrastinated, and there was a tremendous amount of pressure to hire someone.
That’s when we met Jeremy.
On paper, Jeremy looked like he could fill this role. He wasn’t an exact fit, but he had a good resume, and I thought that he was close enough to grow into it. After some deliberation from the team, I gave the green light to hire Jeremy. He started two weeks later.
It was apparent early on that the position wasn’t a good fit for his skill set. I tried coaching Jeremy and giving regular feedback. I tried suggesting different approaches he could take to get the job done. I tried giving Jeremy more freedom, and I tried being more hands-on. Ultimately, nothing seemed to be working. Jeremy had a lot of skills, just not the right ones for this position.
So I met with the executive team to discuss what we should do. We talked about Jeremy’s skills and the kinds of roles he might be more successful in but ultimately decided that we didn’t have a good spot for him. I would have to let him go.
I called Jeremy into a conference room and told him that it wasn’t working out. His surprise was palpable. He knew that his work hadn’t lived up to our expectations, but he didn’t see the termination coming. That was the hardest part for both of us. In retrospect, I probably should have been more explicit about the consequences if he didn’t improve his performance.
I acknowledged his skills but made it clear that they weren’t a good fit for the work we needed to do right now. I assured him that he’d be happier in a role where his skills could thrive, and I offered to either keep him on for a couple of months while he looked for something else or pay him a generous severance so that he could dedicate all of his energy to his job search.
He chose to take the severance.
It was a hard experience, but here’s what I learned from it:
Slow down. An ounce of prevention is worth a pound of cure. Don’t rush to fill a position if it means setting someone up for failure. If you have your doubts about a candidate, listen to those doubts. Hiring the wrong person to relieve pressure in the short term will just kick the can down the road. Be extremely selective in your new hires, and stay involved in the recruiting process even as you grow.
Communicate. Set expectations up front, and give clear and consistent feedback. If you have to let the person go, you don’t want it to come as a surprise. Aaron Schmookler, co-founder of the teambuilding consultancy The Yes Works, says that, “The greatest damage to dignity is done when the firing comes as a surprise. Frankly, it’s inhumane to fire someone without warning.”
Act early. It’s often apparent very quickly when something isn’t right. As soon as it is apparent, make changes. Don’t try to fit a square peg in a round hole. Move the new hire to a more suitable role or terminate them, but don’t drag the process out.
Help them land well. It will reflect well on your company and help you sleep better at night knowing that you did the right thing. Rachel Bitte, the Chief People Officer at Jobvite, suggests, “The best way to let someone go when it isn’t working out is to provide a clear transition period for them. It could last a few weeks or three months, but it’s beneficial to both the employee and the employer to create a transition phase for each to have time to figure out their next steps.”
“But Karl,” I hear you protest, “shouldn’t I hover over their desk as they gather all their things into an old box and then have security escort them off the premises?”
If that draconian process feels necessary to you, consider why you are letting this person go. In my experience, it’s almost never because they are immoral people who want to sabotage the organization. Treating them like criminals on their way out will not make either of us feel good, will hurt our reputation with any employees who witness it, and will damage the company’s brand. Besides, it’s wrong. Bitte agrees, “A dignified and thought-out exit is less likely to spook other employees or affect company morale. It’s a win-win-win for the leaving employee, their coworkers, and the employer.”
Treating people well will pay dividends, both in morale and in the bottom line. So if you must fire someone, let them keep their dignity. Remember, at the end of the day, you have to be able to live with the choices you make at work.
BONUS
I had the chance to ask Kim Scott, author of Radical Candor: Be A Kick-Ass Boss Without Losing Your Humanity, a couple of questions about firing. Kim and I worked together at Google, and she’s acted as an advisor to some great companies. I really respect her opinion, and I wanted to publish her responses in their entirety. Here’s her advice:
How can managers use feedback to avoid having to fire employees?
When you give Radically Candid feedback (praise and criticism), you give people the opportunity to build on success, and to fix mistakes. This will often--but not always--help them grow and improve so that you don't have to fire them. Everyone can be great at some job, but not everyone can be good at every job. Sometimes, giving and soliciting Radical Candor and being a thought partner will help people thrive in their current job; other times, the best way to help them find the job where they can succeed is to remove them from a job where they are failing.
When firing is unavoidable, how do you fire someone in the most compassionate way possible?
When you are firing somebody for poor performance, you should have already been giving them feedback about why their work wasn't good enough over the course of the previous weeks and months.
This [the termination meeting] is the time for you to 1) explain they are being fired, 2) recap why as quickly as possible, 3) express compassion for the emotions the person shows, and 4) get them focused on the future: how can they best message this, what other kinds of jobs might be a better fit (give this some serious thought the day before, and if you'd be comfortable making introductions, offer that; if you find that you are so fed up or angry with the person that you just think they are hopeless, work on your attitude; everyone can be good at something).
If being fired is going to come like a bolt from the blue to the person, you have not done your job as a manager. If you can, give the person some time to address the issue. If you can't do that for some reason, acknowledge that you should've been giving more feedback if you think you can do that without incurring huge legal risk. If you are concerned about the legal risk, look yourself in the mirror and commit to never making the mistake of failing to give feedback along the way again. At the very least, you can admit it to yourself. And work extra hard to think about jobs where the person would thrive.
If you are laying somebody off, be really clear that the person did not do anything wrong, and that either management made mistakes (overhiring) or that the market changed, etc. Do everything you can to help people land on their feet.
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a56ea3f841cce6f8b23649efce747c9b | https://www.forbes.com/sites/karlsun/2018/06/26/the-decision-making-dilemma-when-to-trust-your-gut-vs-the-data/ | The Decision-Making Dilemma: When to Trust Your Gut vs. the Data | The Decision-Making Dilemma: When to Trust Your Gut vs. the Data
Whenever an employee comes to me with a proposal, I make sure to know the why behind it. I want to know the analysis and data supporting the idea so I can make an informed decision. It’s a by-product of our largely data-driven culture here at Lucid.
However, not all the decisions we make here are driven by cold, hard numbers. The numbers can be a good jumping-off point, but at the end of the day, we’re dealing with people. And when you’re dealing with people, you will need to include the necessary element of learning to trust your gut—even when the data says otherwise.
So what’s the balance? What’s the magic formula of data and intuition that leads to 100% foolproof decisions every single time?
If you have the answer, by all means please share. Because personally, I am still figuring that out on a case-by-case basis.
But as we’ve worked through decision after decision at Lucid, often wading deep into the unknown, I’ve noticed recurring themes that have directed our efforts. So while I may not have a magic formula, I do have some guiding principles.
Cultivate a culture of experimentation.
Give your teams the ability to try things. Sometimes they’ll want to experiment with ideas that go against every fiber of your being—but those often turn out to be the biggest wins.
About a year ago, one of our engineers threw out the crazy idea of creating a flowchart explaining the popular Internet meme around “doggos.” While not our traditional marketing vein, our creative team decided to see what they could do. They cranked out a video and asked our CMO for permission to publish. He didn’t expect it to amount to much but decided, “Why not?” To everyone’s surprise, the video blew up. It has 33 million views, 400k comments and shares, and 850k likes to date.
So the team kept going, creating flowchart explanations for other Internet memes—and they kept going viral. Today the campaign has 105 million views, and we’ve had a 600% increase in our YouTube watch time and 20x the number of YouTube subscribers. The videos are relatively inexpensive to create and easy to get out there, and they’re introducing the idea of diagramming to people who were nowhere near that universe before.
All from one little experiment. So give new ideas a shot. You never know the dividends that can come from going out of your comfort zone.
Don’t blindly trust the data & be willing to pivot.
It can be easy to drop everything and run with the cold, hard data that’s available, but remember that the numbers aren’t always perfect and don’t always tell the complete story.
We had an external analysis performed that revealed some interesting insights about our customer base. We made adjustments based on this new information, and we were heading in a direction which I felt good about and which made sense intellectually. However, after further review of the data, we discovered the analysis had been wrong.
That was a tough pill to swallow. The revised data meant I had to do a 180-degree pivot and accept a new course that contradicted my gut. However, swallowing the pill was infinitely better than having restructured our strategy based first on false data and then on my own stubbornness—and it ended up being the right decision for our business.
Don’t let the data dictate your every move. Take time to examine it, and be willing to course correct when needed.
Remember you are dealing with humans.
In order for people to relate to your product or service, think about how you’d like to be treated as a user and a customer. Don’t ever lose that element of being human. Relying too definitively on the data can turn you into a machine—and customers don’t appreciate that.
Just look at changes in customer service. Companies are moving towards automation, but how frustrated do you become when you’re forced to spend twenty minutes trying to interact with a robot on the phone instead of directly asking a real person your simple question?
Your gut can help your business stay human. I remember when one of my VPs came to me with data suggesting that sending an email notifying customers that their free trial was ending would be detrimental for the business. I was convinced we needed to do right by our customers and send the reminder email—regardless of what it might mean for our payment numbers. Today, we send that email to every customer as they approach the end of their trial, which has created a better long-term experience for each of them.
Intercom co-founder Des Traynor said, “Loyalty is the basis for everything, and loyalty only comes from positive interactions and positive relationships. The only way to achieve this is by speaking to people, treating them like humans.”
The numbers can be blinding sometimes, but remember that to succeed in today’s crowded world, the customer always needs to come first. And customers are humans who like dealing with other humans.
Your gut gets better with time.
Starting out, you might feel timid about trusting your gut. But with experience (and lots of data) comes wisdom, and eventually you’ll become more confident. My COO used to read every single support ticket that came in, and he has read thousands over the years. While not strictly numbers and statistics, this exercise provided a different kind of data that helped him understand what resonates with customers and what their pain points are. When it comes time to make product-related decisions, his gut is more in tune to customer needs due to these many years of experience.
I’ve found this principle to be true in the hiring process. Hiring is something I have dedicated a large chunk of my time to since the very beginning. After thousands of interviews and candidate interactions, I find myself able to confidently rely on my gut now. We have candidates come through who don’t seem like they would be successful on paper. They don’t have the right background or experience. But I’ve learned that when I sense they have potential, it nearly always pays off to take a chance on them. One of the first sales reps I hired had no relevant background or experience, and today she manages our account executive team. Our director of people operations is a former lawyer with limited HR experience, but she has worked wonders since joining.
Trusting your gut can be nerve-wracking at times, but remember that practice makes perfect.
These principles have helped me navigate some tricky situations here at Lucid. I think that instead of focusing on whether to trust your gut or the data, we should start looking at how to take advantage of both—because that's how we just might find that magic formula after all.
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d3534f089ae0040d5f65ccde0bca0049 | https://www.forbes.com/sites/karlulrich/2017/07/19/how-to-make-virtual-reality-a-reality-evolving-tech-content/ | How To Make Virtual Reality A Reality: Evolving Tech & Content | How To Make Virtual Reality A Reality: Evolving Tech & Content
On my radio show, Launch Pad, I talk with entrepreneurs about their startups, and once a month I choose an Elevator Pitch Of The Month. This month my selection is Abi Mandelbaum, Founder of YouVisit.
This month, not only did I get to talk with Abi Mandelbaum, Founder of YouVisit—I also got to go to the YouVisit headquarters and try out their virtual reality tech myself. And let me tell you: it was awesome. Which is just one of the many reasons that YouVisit is my choice for July’s Elevator Pitch of the Month.
Karl Ulrich tries on a VR headset at YouVisit Courtesy of Penn Wharton Entrepreneurship
First of all, here’s Abi’s pitch:
Elevator pitch: “YouVisit is a leading immersive technology company that helps brands and organizations market themselves through virtual reality and interactive 360 degree experiences. We have both an award winning production studio as well as a proprietary technology platform that enables our clients to generate deeper levels of engagement and conversions with their prospective customers—and most importantly to analyze and measure those results.” Listen to Abi give the elevator pitch.
One of the things that I love about YouVisit is that they launched in 2010, so for a virtual reality company, they’ve been around a long time, and have used that time well to both build out the technology and make some amazing pieces. Abi tells me that they’ve made over 1,000 projects, and that the average time the end user spends on these experiences that they create for brands or corporations is nearly 10 minutes, which is, as Abi puts it, “an eternity online.”
In our conversation, I push Abi pretty hard about the fact that they are both a technology platform and a production studio. Is YouVisit fundamentally about the tech or about the content?
Abi’s answer was thorough, and very interesting: “One of the things that was just stamped on my forehead during my two years at Wharton was that recurring revenue is king.” Their goal, then was go create a stable, recurring revenue stream: “And the answer to that was a technology platform. Content in nature is not necessarily recurring. Obviously you do have clients that have a need to update content and so on, but it’s a technology platform that drives that.”
This is one important thing to note: YouVisit is entirely bootstrapped. This is a technology startup that has never raised funds, that started from the very beginning with a strong focus on revenue.
Then: “From the early days we decided that we were going to be a technology first company, but that we were going to complement that with a production studio to make sure that we could provide full service and solutions to our clients.” The result is that “by having both under the same company it has allowed us to innovate much faster because we constantly have the production folks talking to the technology folks.” And ultimately, this has increased the speed of their ability to evolve the technology.
I admit, I’m still not 100% sold: I do believe that at some point in the future, YouVisit may need to choose whether they’re going to be about the tech tools or the creation process. But I’m intrigued by the synergistic way that they they’ve used these two aspects to create a fast-evolving technology in a very new space.
Plus, I had a blast visiting YouVisit last week for a Penn Wharton Entrepreneurship event. I hope that the many young, dynamic entrepreneurs I met there will be inspired by YouVisit, and the way that they’re willing to try new models in order to get new technologies off the ground. Listen to our complete half hour conversation to hear more about how Abi has done just this.
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537ae933a3c6e5d3b4e650d8897417c3 | https://www.forbes.com/sites/karlulrich/2018/11/14/meetlia/ | Meet Lia: At-Home Pregnancy Steps Into The 21st Century | Meet Lia: At-Home Pregnancy Steps Into The 21st Century
lia chart meetlia.com
On my radio show, Launch Pad, airing on Sirius XM Channel 132, Business Radio Powered by the Wharton School, I talk with entrepreneurs about their startups. Once a month I choose an Elevator Pitch of the Month. This month my selection is Lia Diagnostics, co-founded by Bethany Edwards and Anna Simpson. Listen to our in-depth, half-hour conversation here.
As a professor who teaches entrepreneurship, I’m often asked if it can truly be taught. Unsurprisingly, my answer is yes. To back up that assertion, I’d like to share the story of a terrific company that came about because of a school assignment: Lia Diagnostics, co-founded by Bethany Edwards and Anna Simpson.
Here’s Bethany’s elevator pitch for Lia: “Lia is the first flushable, 100% biodegradable at-home pregnancy test.” Listen to her give the complete elevator pitch here.
Bethany Edwards (l) and Anna Couturier Simpson (r) MakeChange
Anna and Bethany’s idea for Lia originated during their time in the University of Pennsylvania’s Integrated Product Design (IPD) program which integrates design, engineering, and business education. (Full disclosure: IPD is a program I helped to start.) Anna and Bethany started early work on Lia while in the program, motivated by their insight that there had to be a simpler, easier way for women to conduct private at-home pregnancy tests. The IPD program gave them the opportunity, education, and support to explore the concept and to design an innovative prototype.
Before they started work on Lia, neither Anna nor Bethany had a background in health devices or technology. So they had to start from square one: with a great idea and a lot of motivation.
Anna and Bethany conducted surveys with hundreds of thousands of women and did a huge amount of detailed market research to develop the product. “At the beginning, we had this formal idea of what a paper pregnancy test used by a woman would be and the basic research to understand how the technology could work,” Anna says. “From there, we had to research the technology and learn. [We took] about a year and a half from that concept phase to having a product with over 99% accuracy.”
“Pregnancy is personal,” Bethany says. “One thing we learned in speaking with hundreds of women is: who hasn’t hidden a pregnancy test? We wanted to provide a test where women would have complete discretion.”
During that same time, the duo met with the Food and Drug Administration (FDA) to discuss the potential of Lia. The FDA categorizes a pregnancy test as a class-2 device. As Anna told me, “They are low-risk, but not low enough risk they’re unregulated.” To register their device with the agency, they submitted Lia to rounds of reviews. “We benchmarked ourselves against the existing pregnancy tests on all of their performance metrics and we developed a plan for the testing and the data we would show to the FDA. We met with the FDA before we started any of this, to get their approval.”
Founded in 2015, the duo began work on Lia, a first-of-its-kind product. Anna explains the product: “It’s white. It’s made of paper. It’s a bit curvy. It has a wider collection area than a typical pregnancy test and there’s a window, like a traditional pregnancy test, where you can see your results.” It’s paper-thin and houses the test strip within a biodegradable and water-dispersible film window to see through. An added layer of discretion comes from packaging the product in a “white, unbranded, nondescript pouch” which avoids calling any attention to the fact it’s a pregnancy test.
One challenge that Lia faced was moving from a prototype to a viable product. “The existing pregnancy tests are bulky, large plastic units that [can be] hard to dispose of properly,” Bethany says. “There’s been no innovation in this category on the form factor side in over 30 years.” Innovation doesn’t come without a price and getting a product just right can consume a fair amount of capital. “We were looking at contract manufacturers to work with, not only the manufacturing side but on the product development side,” Anna says.
One of the critical decisions that startups face is whether to spend money on R&D resources or put the cash elsewhere. R&D doesn’t come cheap. Ultimately, Anna and Bethany concluded that they could do more themselves than they initially realized: “We were just dictating work and paying them for it,” Anna says. “We knew this was something we could do ourselves, so Bethany and I took the development work in-house.”
Want a discrete, biodegradable pregnancy test of your own? Lia is working on moving its product into the marketplace. When I asked about distribution channels, Bethany told me: “We plan to sell directly to the retailer. We’re also exploring direct-to-consumer, because we know there’s a real opportunity there.”
“I met Anna and the entire co-founding team [at Penn],” states Bethany. “It [all] started as a thesis project while I was here.” To circle back, entrepreneurship can be taught, and the result is Lia Diagnostics.
I’m happy to say a very nice postscript to this interview is the recent announcement that Lia Diagnostics has raised $2.6M to further develop the business.
Listen to our entire half-hour conversation for more details on Bethany, Anna, and Lia Diagnostics. For more information about Lia Diagnostics, visit their site at meetlia.com.
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cbd2c6f050b27005b152eab75d175c22 | https://www.forbes.com/sites/karlulrich/2019/04/17/onstar-for-the-blind/ | OnStar for the Blind | OnStar for the Blind
Aira Horizon Kit aira.io
On my radio show, Launch Pad, airing weekly on Sirius XM Channel 132, Business Radio Powered by The Wharton School, I talk with entrepreneurs about their startups, and once a month I choose an Elevator Pitch of the Month. This month, my selection is Yuja Chang, Co-founder of Aira. Listen to our in-depth, half-hour conversation here.
We rely on our senses to help us understand the world. It’s best to think of them as microprocessors that analyze that data into information we then use to navigate our lives. When we lose one of our senses, our day-to-day tasks become much more complex. In an age of artificial intelligence and augmented reality devices, can such technology offer solutions to those with disabilities? This is the case on which Aira, a navigation system for the blind, has built its company.
To get started, here’s Yuja’s elevator pitch for Aira: “Aira is a service that uses artificial intelligence to connect blind or visually impaired individuals to a trained, remotely located agent, to provide instant access to information.” Listen to the complete elevator pitch here.
Yuja Chang (WG'18), Founder of Aira Juilo Sosa, The Daily Pennsylvanian
Listening to the pitch for Aira, I can see they’ve developed something unique (Full disclosure–Yuja was a student of mine and is a recent MBA graduate of the Wharton School). This product does not help the blind to “see”, but it opens the door for greater accessibility to the world around them. Inspired by Google Glass, Yuja and his co-founder pondered the numerous applications this technology could one day offer. Although Google Glass had a rough start - eventually being shelved - it didn’t stop the team at Aira from pressing forward with this idea.
Aira’s success comes from their ability to innovate, taking pre-existing software and hardware and redefining its function and use. Innovation drives entrepreneurship. It fosters creative thinking and the problem-solving skills required to meet the needs of the consumer, pushing forward into uncharted territory. In my class, I pose three questions to students that have to be answered for successful innovation. The first question-how significant is the need?
For you and me, walking down the street or reading this article is second nature. These are the tasks we do every day. For a blind or visually impaired person, this is very demanding. “They have a guide dog or a cane, but neither can deliver complete information to them. That’s why Aira comes into play,” states Yuja. Aira features a built-in camera encased in a sleek design (similar to that of Ray Ban or other high-end eyewear) that uses streaming video and mobile technology to connect the consumer with a live agent. The video feed provides the agent with real-time updates on user interaction and movement. The agent can then provide real-time assistance to the user on day-to-day tasks. “We have this tool that [allows] them to live a more independent life,” states Yuja. In doing so, Aira hopes to build a service that offers seamless integration for users to perform any task that comes to mind.
The second question–does your solution meet the need? There are a reported 22 million people who are legally blind or visually impaired. In terms of market size, it’s fairly large and scattered across the country. States like California and Texas are likely to be areas of focus for Aira, in terms of heavily populated areas. That comes out to roughly eight percent of the population that could have a need for such a device. “For a blind person, there aren’t that many tools out there that can help them or address their needs,” states Yuja. Aira has partnered with airports in major cities to offer its services for free. If an Aira user should travel from terminal to terminal, the app will notify them they are in an Aira Access point where they can use the service.
The final question–can it make money? Aira, with its technical ability and function, is an affordable device. Following the popular subscription-based model, Aira has tiered plans to meet every income. At just $89 per month, users get 100 minutes dubbed “Aira minutes” of audio and/or video streaming. Aira offers plans for $129 and $199 per month with 200 minutes and 400 minutes, respectively. A premium plan is available at $329 per month offering users unlimited minutes. The cost comes out to less than a dollar per minute, even more so if you opt for a higher tier plan.
Aira recently launched a partnership with AT&T to bring its service to the telecom’s blind and visually impaired customers.
Listen to our entire half-hour conversation here. For more information about Aira, visit their site at Aira.io.
Karl Ulrich is Vice Dean of Entrepreneurship and Innovation at the Wharton School of the University of Pennsylvania.
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