A.M. Edition for April 27. WSJ’s Nicole Friedman discusses the new WSJ/Realtor.com housing list. Major tech companies are set to release earnings this week.
The U.S. and other nations offer assistance as Covid-19 surges in India. A clash over coffee in Italy. Marc Stewart hosts.
Would you pay hundreds of dollars for the best cut of steak? What about a cup of coffee or a bottle of wine? From steak to caviar, CNBC Make It breaks down whether luxury foods are worth their high prices.
00:00 — Intro
01:01 — Wagyu Steak – This is the best Kobe steak ever imported to the United States. It costs $450 for 13 ounces and if it was sold in a restaurant it would cost $900. That’s about $90 a bite. That’s because It’s an A5 Kobe steak with a BMS of 12. In the Japanese beef rating system BMS stands for Beef Marble Score. The BMS scale ranges from 3 to 12, with 3 being a normal amount marbling, think what in the butcher shop at your high-end grocery store. The highest rating is 12. Steaks that reach that level are almost white with fat. Very, very few cuts of meat reach a BMS of 12. Over the last 10 years, just five BMS 12 beef loin sets have been imported into the U.S.
05:27 — Nobu Sushi – The omakase menu option at chef Nobu Matsuhisa’s namesake sushi restaurants runs nearly $200 per head. With locations in Beverly Hills, Aspen, and NYC, his restaurants count celebs like Justin Bieber and the Kardashian-Jenner clan. That’s expensive, but it’s by no means the most expensive sushi in the world, let alone New York. We set out to answer whether Nobu is worth the price and how does the quality of Chef Nobu’s menu compare to an average New York City sushi restaurant?
11:59 — Jeni’s Splendid Ice Cream – It seems like pricy artisanal ice cream is everywhere these days. Once limited to brands like Ben & Jerry’s and Haagen-Dazs, the premium ice cream freezer at the grocery store is crowded with ice cream that’s handmade and includes top dollar ingredients. While brands like Halo Top, Ample Hills, and Jeni’s Splendid Ice Creams are for sale in a larger number of stores, the price can result in sticker shock. A pint of Jeni’s Splendid Ice Cream retails for $12 a pint. Here’s why pints have sky-rocked in price.
17:48 — Coffee – Personal finance experts like Ramit Sethi and Suze Orman are split on whether buying coffee is a waste of money, but what about paying $100 for a cup? Elida Geisha Natural 1029 is currently the most expensive coffee in the world at $1,029 per pound. Is it worth the money?
26:12 — White Truffles – There is something undeniably intoxicating about the smell of truffles. In fact, that potent smell is a major part of why truffles are so expensive. In 2019, someone paid over $130,000 for just over two pounds of white truffles. Interestingly enough, there’s a scientific explanation behind the intense reactions to the scent.
As the country wrestles with another covid-19 wave, the battle to succeed Chancellor Angela Merkel is building. We look at the political and epidemiological races.
Prince Philip was a loyal consort to Britain’s queen for seven decades; our correspondent recalls meeting him at a difficult time for the family. And why Kenyans are at last indulging in their own coffee.
“It may be good for you,” says Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University. “I think we can say with good certainty it’s not bad for you.” (Additives are another story.)
After the link appeared between coffee intake and a reduced risk of heart failure in the Framingham data, Kao confirmed the result by using the algorithm to correctly predict the relationship between coffee intake and heart failure in two other respected data sets. Kosorok describes the approach as “thoughtful” and says that it “seems like pretty good evidence.”
Should you drink coffee? If so, how much? These seem like questions that a society able to create vaccines for a new respiratory virus within a year should have no trouble answering. And yet the scientific literature on coffee illustrates a frustration that readers, not to mention plenty of researchers, have with nutrition studies: The conclusions are always changing, and they frequently contradict one another.
Inflammation plays an important role in cardiovascular disease (CVD) development. Diet modulates inflammation; however, it remains unknown whether dietary patterns with higher inflammatory potential are associated with long-term CVD risk.
NEW ENGLAND JOURNAL OF MEDICINE (JULY 23, 2020): A large body of evidence suggests that consumption of caffeinated coffee, the main source of caffeine intake in adults in the United States, does not increase the risk of cardiovascular diseases and cancers. In fact, consumption of 3 to 5 standard cups of coffee daily has been consistently associated with a reduced risk of several chronic diseases.
Coffee and tea have been consumed for hundreds of years and have become an important part of cultural traditions and social life.5 In addition, people use coffee beverages to increase wakefulness and work productivity. The caffeine content of commonly used sources of caffeine is shown in Table 1. For a typical serving, the caffeine content is highest in coffee, energy drinks, and caffeine tablets; intermediate in tea; and lowest in soft drinks. In the United States, 85% of adults consume caffeine daily,6 and average caffeine intake is 135 mg per day, which is equivalent to about 1.5 standard cups of coffee (with a standard cup defined as 8 fluid oz [235 ml]).7 Coffee is the predominant source of caffeine ingested by adults, whereas soft drinks and tea are more important sources of caffeine ingested by adolescents,
Melvyn Bragg and guests discuss the history and social impact of coffee. From its origins in Ethiopia, coffea arabica spread through the Ottoman Empire before reaching Western Europe where, in the 17th century, coffee houses were becoming established.
There, caffeinated customers stayed awake for longer and were more animated, and this helped to spread ideas and influence culture. Coffee became a colonial product, grown by slaves or indentured labour, with coffea robusta replacing arabica where disease had struck, and was traded extensively by the Dutch and French empires; by the 19th century, Brazil had developed into a major coffee producer, meeting demand in the USA that had grown on the waggon trails.
With
Judith Hawley
Professor of 18th Century Literature at Royal Holloway, University of London
Markman Ellis
Professor of 18th Century Studies at Queen Mary University of London
And
Jonathan Morris
Professor in Modern History at the University of Hertfordshire
Producer: Simon Tillotson
A SELECTION of three essential articles read aloud from the latest issue of The Economist. This week, Hong Kong is not the only part of China’s periphery to resent the heavy hand of the Communist party. [9:20] What happens when McKinsey, the high priesthood of management consultancy, is itself disrupted? [16:51] And, if disaster strikes, the Swiss want to be caffeinated. Runtime: 20 min
From the Atomocoffee.com website:
We looked at green beans, roasted beans and extracted (brewed) coffee samples and through advanced analytical procedures studied the volatile and non-volatile compounds present. By evaluating the individual compounds in coffee we were able to map the most significant ones contributing to the characteristic aroma and flavor of coffee.
While researching coffee, the Atomo team came to understand there was an even bigger problem underlying their campaign for a better cup of coffee. The environmental toll from coffee farming due to rising temperatures caused by climate change was destroying the rain forest. Since the Kickstarter, Atomo has invested in technology and formulation, and has partnered with world-class food technologists and coffee scientists to build a consistently great cup of coffee that’s ALSO better for the environment.
Website: https://atomocoffee.com/
From a ThatInventions.com online posting:
The DuoPot’s premium glass body, pure and clear, is a new kind of visual sensation, while the clean chiseled stainless steel inside exudes sophistication and chic. Together, they emanate a quiet beauty that incites love at first sight. But the flippable filter design is really what all the raving is about, with its ability to brew coffee or tea with a simple twist of the wrist! No more hassles with switching your drinking apparatus. No more headaches with finding yet more storage space! Delight your life with ingenuous design and lose yourself in the joy of making that perfect cup.
THAT! Inventions, the kitchenware company that consistently amazes, recently introduced yet another pleasant surprise: a glass pot that brews coffee… and tea! With an elegant, clever design that beguiles and delights, it brings a brand new level of convenience and fun to anyone who love both coffee and tea.
To read more click on the following link: https://www.thatinventions.com/blogs/news/that-duopot-enjoy-a-life-on-the-flip-side-where-you-can-have-it-both-ways
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