Hey guys, it's Nate, aka The Photo Count, and welcome back to the channel. Footies Team 2, Footies Week 2 is here today. Can EA somehow turn this promo around, guys? They got another opportunity today with Team 2 of Footies players coming into packs, replacing Team Number 1, but more importantly, more SBCs and objectives themed around Footies. We're going to cover all the leaks, content expectations, and how the market might move today on a promo Friday. If you're excited for the video, drop a thumbs up on it, subscribe if you're new, and let's start really quickly with yesterday's content, because there were a few interesting things yesterday. First of all, an SBC player that was not leaked at all, bit of a surprise, Galino. The Porto left-wing Brazilian player, 99 pace, not a premium card, I think that's the biggest disappointment with this item, but at least it is cheap, 35,000 coins to do, so if that interests you, it is there. The bigger news is though, especially impacting the fodder market, the 81 plus tradable Team of the Week and the tradable Team of the Season pack returned, and oh boy, did it return. Exactly the same requirements, but you could do it three times a day. Yes, it resets every single day for the next 50 days, basically, three times a day, and that has got Team of the Week and Team of the Season prices on the market going down. I'm glad that we really didn't invest and we were waiting to see what was happening with those. We'll look about that or talk about that later in the video as we look towards fodder. Now also, we had some interesting movements and objectives. First of all, new XP. If you guys missed this yesterday, I dropped it, content, I guess Thursdays are the new days where we can expect XP for the week, and this isn't that massive of an XP set, but there's an interesting kind of note of this, is that an icon footbird that Eusebio loan SBC is going to be coming out on Monday, the 31st. That would make us assume that also the full SBC for a footbird that Eusebio is going to drop on Monday as well with the loan being a part of that SBC itself. So that's kind of an interesting thing that EA threw out there. If you see footbird that Eusebio trending on footbin, that is why. And also, I don't know if any of you guys noticed this, but the weekly objectives. I did not complete my weekly objectives for XP before division rivals rewards yesterday, but if you did, it reset, and now you can do these objectives again. This is a bit of a problem, I think, because I finished my play three stars or whatever it is, get three stars in moments. So I completed this objective set after yesterday at rivals rewards, and it didn't reset for me right away, and it's not resetting for me until next Thursday. So I think that's a little bit problematic. EA should probably fix that so they get refreshed right away, but that's kind of everything that happened yesterday on the game. Marquis matchups, of course, as well. Bit of a quieter day, but that's usually how Thursdays are. Now, let's roll into talking about footies day two or week two today. We've had a 99-rated Christian Ronaldo. Are we going to get a 99-rated Messi today? It would only seem right. We have no loading screen. We have no leaks as of right now, no information. Besides, these Team 1 cards are going out of packs. Now, once again, I want to make it fully known and, again, remind you guys, the best of with Team of the Adenio, Pirlo and all those guys are staying in packs today, guys, right? Those are not going away. They are staying. It is only the footies cards that are going away. Now, what type of footies cards could we see today, right? There's probably going to be some leaks as we get closer and closer to content. I would be probably expecting some more footies heroes. We've only had one footies hero, Tim Cahill as an SBC. EA might take the opportunity to drop some heroes today in packs. Obviously, some more premium footies and regular footies players in packs were assuming just like there was in Team 1. And then, again, I think a 99-rated messy is probably possible. I mean, I would love if it was an SBC, right? I think a lot of us would love that. A lot of us would have loved the 99-Renoldo as an SBC. But it seems like they're going to be dropping the best of the best footies cards in packs and that instead, we're not going to have those guys as SBC. So watch out for some more very expensive and probably difficult to pack footies cards in packs today. And yeah, that's kind of really what we expect for cards in packs. Not a lot to expect right now because we don't have any leaks or don't know. But honestly, that's the biggest L-part of footies anyway. So we're going to turn our eyes towards objectives and SBCs because that's where the hype really has been. We've had a decent amount of solid player SBCs during footies so far. And it started off really well last Friday with Hyunmin Sun premium footies SBC. I would expect a pretty solid SBC today as well. During footies in the past couple of years, the Friday player SBCs have kind of been heightened to kind of bring the hype in for a promo Friday. Hopefully today we get a really good player SBC as well. I would have to imagine it's going to be a premium card. And for that reason, we're going to have to take a look at fodder, which we'll mention a little bit later in today's video too. So watch out for that player SBC today. And then, of course, we've got our actual, the refreshed SBCs. Usually our upgrade packs, they don't refresh on our, we usually aren't able to do them on a promo Friday. But today the 84 times 10 and the 86 plus player pick both refresh today. So we'll be able to open those for the brand new team of footies cards. It's going to be in packs. That's a W. I'm a fan of that GG's EA. And then, of course, speaking of footies cards, the last place we'll probably find them today will be in objectives with Goosens. I believe Goosens is going away today. He is somebody new should be replacing him inside of here with maybe just a little bit of XP available with that as well. Now, another interesting thing to note is the cup is also going away today. And so is the cup game mode. So I hope they do another cup for week two of footies that would help the grind with more upgrade packs and, you know, something to do as well. But the game mode itself and this objective are both going away. So we'll see if they refresh anything there today. And then really, one of the only leaks that we have right now that could be a part of content today is, I mean, it's not even really a leak. It's EA posted on their Instagram about this cover star icon, right? We talked about this for the past couple of days. The name of the car design changed and EA themselves are now posting about it on their Instagram of all places. Really interesting. But they posted this car design. They said coming soon to SBC's and objectives. And this could be a part of content today as well. Now, we actually know confirmed by EA that this car design is going to be Roberto Carlos. That's going to be the player that we get with this car design because there was some code added just a couple hours ago. And Roberto Carlos cover star icon loan is one of the packs that is in the code. Now, it's an interesting pack contains 10 players, 85 or above. And then one Brazilian player from team of the season. Tots moments, shapeshifters or premium shapeshifters rated 90 or higher. In addition, cover star Roberto Carlos on a 20, 23 game loan. So that's a really interesting pack. That's definitely not a loan pack. I don't know why it's named Roberto Carlos cover star icon loan because a 10, 85, 85, 10 and then 190 plus Tots, Tots moments, shapeshifter or premium shapeshifter only from Brazil. That's a very interesting pack. So that's to me seems like a store pack. But we'll have to see where that drops in the game today. If it does drop at all in 87 times 10 footies, re-release batch one pack as well, 87 times 10 guys. This pack is going to be full of winter wild cards and centurions and maybe the off chance that a team of the icon like, you know, Dino or Hullet, that's going to be the reason to open that pack. But that's interesting. And then another sweeping stars pack within 50 gold bear players, five 86 plus and a 150 players pack with three players, 89 plus added to the code. I don't expect to see all of these today. You guys know pack code added. This is probably going to take us throughout into the next week of footies. But that Roberto Carlos is really interesting. Could we see an SBC or objective for one of these cards starting today? Maybe I hope they make this a part of week to a footies. Bringing these new icons in the last SBC. I want to point out to you guys, we're going to have to keep this one stored in the back of our minds. This might be our next icon upgrade, 92 plus foot birthday team of the year. Trophy Titans and shapeshifter icon attacker only. We're getting to that point of the year. And finally, where we have position specific icon upgrades, striker center forward left wing, right wing for those 92 plus icon cards of the special version. So that's a very interesting pack. I'm excited to try to open one of those later on. That would give you your best chance yet at packing somebody really, really massive from one of those icon teams. So that's, you know, SBC's packs, objectives, all the stuff that we could see today in the game. I just look for the icon, a card design. It is not yet here in the game. It is not show in the menus just yet. But if that is coming today, it'll probably start to show up in the menus pretty soon. Guys, I'm a little worried that today's content might be seen as an L, right? Last week we were all excited. It was footies, but then we learned the cards were in packs. It was a big let down and I feel like today is just going to be, okay, what's EA going to try to do to make footies exciting today? But it's actually not going to be that good. I really feel like it's going to take a big player, SBC, whether it's an icon or another footies premium card. The cards in packs for footies are going to have to be somewhat packable, which I don't see that really happening either. Or they're going to have to add some other sort of like player pick or like a year in review type of player pick SBC right now. I feel like could help out the menu grind and could bring some excitement back as well. This footies batch one player pick is going to be here for another week, of course, since batch one players are still in packs. So again, I don't have super crazy high expectations today, but I'm hoping that EA surprise us a little bit with something. Now, let's talk about the market. Let's talk about prices on this game because as expected, we'll talk about fodder first, actually, and then we'll talk about the level ups. But fodder prices are down maybe a little bit from where they were right. 84s were above 4k. Now they're 3.6, 85s are back to the 5k range just below 6. 86s are down just a little. That's kind of how the fodder market is right now down just a little. You have marquee matchups today. You've got weekend league rewards that people will be opening before the content drop today. Fodder is going to be a very interesting place to watch today because it's been moving every single day. And if you want to try to make some coins on fodder today, think about it, right? We're going to have some supply in the earlier parts of the morning as people get their weekend league done right away and they open those rewards. But what do we have every single day? We've got fodder that is moving. Prices of these cards fluctuate every single day because we've got all these SBCs. And a lot of the SBCs, like we just talked about, 84 times 10, the 86 plus player pick, refreshing today. The Totspac's refreshing, right? They're going to be available for people to do today too. So we're watching fodder today, guys. I really am interested in fodder today. And maybe if it dips low enough before content, you could get interested in buying a few of those cards. 88s at 12k. Like it says, Kailor Navas was 12,000 coins. That's really low. 88s at 11, 12k is really good. I mean, last week on Friday, if we could see here, where was it at? Yeah, last week on Friday, just literally a week ago, these cards were at content, they were up, they dropped down a little bit and then boom, they went up a lot into the weekend for a lot of those higher rated cards because we had so many SBCs. But it's not like we're getting, you know, a lot of the SBCs aren't expiring. A lot of the SBCs are still available right now. And fodder could drop a little bit today. But I also feel like when you see a bit of a drop on fodder, that might be the time to pounce because prices are probably going to go up throughout the weekend once again. And speaking of team of the season prices, they were what? 36, 37k last night when we looked on the video. Right now they are 32,000 coins and slightly dropping. And it's all going to depend on content today if those keep going up. Really, that SBC being repeatable three times a day is going to hurt a little bit of our investment opportunity here. I'm hoping these prices drop off a bit more during the weekend. And maybe that gives us a better buy window so that they can maybe go up with better SBCs and better content later on during footies. That's kind of one of the things that I hope for. We're just going to have to see. So I'm not really investing in team of the weeks or team of the seasons or really even fodder that much right now. I'm going to see what happens today heading into content. And then we'll see what SBCs we get and then kind of go from there into the week. But of course, fodder is needed at the moment and there is high demand for it. So if you want to try to trade with that today, there will be ample opportunities to do so with more SBCs in coming. Now, let's talk about these cards once again, the level ups. And it is D-Day for these cards once again, because just like last week, we are expecting a lot of price drops like we saw on team one, as the objectives are going away for level up team number two. Gretzka 530K, Veranis 3.4 mil, Martinelli 425. We did a couple of quick flips with these guys yesterday on the stream. I wouldn't even buy Martinelli yet. I think I bought Martinelli at like, was it 600K? I bought Martinelli at 585 and sold him at 640 to 650. And now he's 425. Guys, I would probably steer clear of any of these unless you're trying to get it done as soon as you can steer clear of these guys because now is when we start to look at the minimum prices. 139K for Martinelli. If he gets close or near that today, I wouldn't be surprised. Like Gretzka is only 200K off of his minimum price. I would not be surprised if he goes there today. Chalmeni's minimum is 100K, he's 284. These guys are going to be down bad. Remember last week, KDB was like still 3 or 4 mil and then ended up being a million coins on promo Friday. This Veran today is going to be one to keep an eye on.  And we all know the level ups from team one ended up going up a lot in price, right? Renato Sanchez is 1.07 mil on the market right now. He was at his minimum price, which was on Friday, 600K of last week. So keep a close eye on level up team two today. I would love to see them hit minimum price. I feel like people are going to remember last week though and those cards maybe don't hit their minimum price today because everybody's going to expect them to go back up afterwards. So just be very careful with these. I'm not going to be investing until I see how low they go, but they should go pretty close to minimum price or darn near it, man. So I'm keeping an eye on those today, but those should be moving a lot on the market, of course, with all of the objectives for that going away. Now in the off crazy chance that EA would re-release the objectives for level up team one or team two, those cards would go flying back to the market up in price from the market, I mean, but that would be kind of a spur of the moment, split second decision you'd have to make. If you see that happen tomorrow or today at content, then you'd go back out and buy those cards. Be very careful with those. Now last thing I want to cover is some news about EA FC 24, which it's been pretty quiet on that front recently, apart from the stuff last week. We've just been having the heroes, right? We got five more heroes released, Berbatov, probably the biggest name of all those. One interesting thing to note here is Berbatov is a Bundesliga. You can see the Leverkusen crest on his image there. He's a Bundesliga hero for this item, like we saw with earlier cards in FIFA 23 with like the Alweiren World Cup. Now that's a bad example. Lucio World Cup was Bundesliga, or sorry, Serie A, and then switched to Bundesliga for his World Cup. Maybe Berbatov's base hero will be Premier League and this one's gonna be Bundesliga. We don't exactly know, but that's just something to throw out there. We've got Bon Pastore as well, from the top league, Olympic Leone is the club, but the top women's league, so like League One, but for the women's side of things, I forget the name of that right now, I have to look it up.  That's a really, really cool hero card. 89 rated, 89 rated Rubi Costa, Serie A and Portugal, and then you've got Paulo Foutre, Fast Foutre or Future, nice one there from EA. He is Liga Portugal and also 89 rated. Again, ratings are a little bit low here, so I don't have high expectations, but I'm hopeful for, I don't know, just hopefully that EA boosts up the stats on those cards a little bit, but then you know, a couple of guys in the stream yesterday are making a really good point. If the ratings for those cards now are a little lower, that maybe just gives EA more opportunities to upgrade them throughout the year. Next year have EAFC 24 with promos and stuff like that. So that's kind of the news there, not that much on the EAFC news front. We'll be covering some more EAFC news later on this weekend though, so watch out for that. But for the here and now for today, hopefully EA do something nice. Come on EA, something nice today. Surprise us, a 99 rated messy SBC. Make it expensive. We'll craft it. We'll do it. Okay, we'll grind it. It's July, but it's a card that we want, all right? Do something special today, EA Sports. We'll be waiting for it. If you wanna watch it all drop and happen live, the link to the Twitch stream where we will be live watching all this content drop today, that is down in the description. But if you enjoyed today's video, drop a thumbs up on it. Comment down below if you have any questions and subscribe if you're new. Happy Friday, have a great weekend, and I'll see you guys in a video tomorrow as well. It's been Nathan with the Count, and see you guys there. Peace out.


Can you design my website for a lower price? Can you photoshop pictures? What's this icon used for? It's not hard, I need it ASAP. Thank you very much, I know exactly what the user needs. So this product is for everyone. Think face. I want it to be the Uber of... Sorry, we don't have the budget for testing. Let's just change the design a little bit. So what are you tired of hearing as a UX designer? Let me know.


Here in South Sudan, what is happening now is, it's in the civil war and the systems have broken down, so there's not enough resources to care for the many people who are victims of violence. Come now, like now, now, tell him it's urgent. If you don't operate here, he's not going to survive. A patient which you operate on becomes very close to you. When did this happen? To see how the patient will progress, what will be the outcome. That's what keeps you wanting to do it more and be there. Sometimes when I think back, I don't realize actually, this is what has been my past. I grew up in Tanzania, around Lake Victoria, the first born among nine. In a stable situation where I worked before, you have access to more tools. But this is very different from right here where most of the time the only thing you have is your clinical acumen and nothing else. And you do cough-ups, big cough-ups so that the air comes out. That's very important. So you can do the two cases and then come back and do a big round. Okay.


Hello, my name is Joe Tierina, Applications Engineer for Microcontrollers based in Austin, Texas. Here we are at CES 2020. Today we're showcasing the SCM32WB, which is a Bluetooth 5.0 and 802.15.4 RF SOC. The latter actually allowing us to run ZigBee and ThreadMesh protocols. These three protocols mentioned Bluetooth, ZigBee, and Thread. The stacks are provided to our customers free of charge, and they are fully certified. The SCM32WB is actually a dual-core processor, a Cortex-M4 for the user application, and a dedicated Cortex-M0 for the radio stack. This SOC features what we call FlexPower, which ensures that the device consumes very low currents around 2.1 microamps while keeping the communication link alive. The SCM32WB also includes an integrated RF Ballon, which helps to save on bomb costs as well as PCB space size. Today we are demonstrating the SCM32WB running a ZigBee-Mesh network for a pretty practical application here at CES. So we have our ZigBee-Mesh network here, configured in a centralized mode, with our ZigBee coordinator here with multiple ZigBee router nodes, one being here and the rest distributed across our showroom floor here at CES. We have one per demonstration. Each router node has a ST25NSC tag reader that the users, the attendees, can use to scan their badge. For each node, we will display their name on this H7 display board. The information from the badge, from the attendee, will then be forwarded to the coordinator via the ZigBee-Mesh network, where the coordinator then aggregates all that information, extracts the number of visits per demonstration, and sends it via a serial interface to the H747 display board here, which is running TouchGFX graphics, and we can see the number of visits per demonstration in our showroom floor. So with ZigBee-Mesh technology, you are guaranteed a robust network connectivity, as well as extended range. And for more information about our STM32WB, or any of our communication stacks, please visit st.com.


And honestly, thank you, Constance. Thank you, Jasmine, because I don't know if you all checked out the way each of those talks flowed, but that was very deliberate talking about the developer experience here. So you definitely want to join us tonight for the all attendee party hosted by Cass and by Veeam and Humeo. It'll be at the Xbox Plaza at LA Live, which is a hop, a skip, and a jump from the convention center. And if you're a music or a word show lover, you'll also have complimentary access to the Grammy Museum around the corner from Xbox Plaza. The party goes from 6 to 9, and we can't wait to see you there. I'll do this. Can you do the thank you? And I'll just say something here. So two things before I leave. One, you probably notice a cloud native kindness wall out there when you walk in here. It is pretty bare, so my challenge for all of you is to fill it up with post-its. By tomorrow end of day, I want to see it packed with all of thank yous. This is a great opportunity to express gratitude and to celebrate that we're here together and we're healthy and that we're making progress during these tough times. Another thing, visit the sponsor booths, right? It's a little bit of a heart of weird to get to. You're going to go out here, and you're going to fall along the hallway, keep on walking further than you think. You're going to end up to the showcase. So don't forget to go check out our sponsors. All right, so thank you all so much for joining us for today's keynotes. Breakout session will begin at 11 AM, and we hope you have a great day. And we'll see you back here tomorrow for the final day. One more reminder. OK. One more reminder. We are under a code of conduct. Just a reminder, please do not be creepy to your fellow conference attendees. Now you can go. It's a good point. All right, have fun. Have fun, everyone.


Hey guys let's go over last minute revision for Inspector Calls. Now remember that contextually Priestley was a socialist and he was criticizing capitalism. He also wrote about the deep class divisions that existed in the Edwardian era and he wanted to write this play as a criticism of women's inequality. Make sure you also commit these four themes to memory for Inspector Calls. Now let's go over the top quotes for all six characters. The first two quotations are related to Mr. Berling. We can see he's totally out of touch and he saw Eva as Labour. The next two quotations are Sheila. She first criticizes her father's behavior and also she expresses regret. The next two quotations are what Gerald Croft says. Firstly we can see he loved having power over Daisy but also quote number six shows a bit of irony because he felt he was above the law. The next two quotations are Mrs. Berling. She also looked down on Daisy and she was hypocritical. Quote number nine and ten are what Eric says relating to his rape but also he is very very remorseful and the last two quotations are the Inspector.


Hello, and welcome to day two of Digital London. I'm joined by today's keynote speaker, Gert Leonhard, who is a futurist and author, runs the Futures Agency and consults with big brands around the world about the future impact of digital. But some of the things that were coming out today in Gert's talk was a move to the network society, a move from ego to ego, ego to ego to those people who weren't fortunate enough to be here to listen to that, just explain that a little bit more. Yeah, I mean basically what we're seeing is that our entire system of economics and of energy and so on was based on systems that had to, you had to invest in to build them, so lots of sound costs, right? And then you would distribute it out to everyone. So that's power plants, but it's also Disney or Universal Music or big TV networks, right? And those were essentially based on a closed system. But now because of the internet for the last 10 years, and now the mobile internet and the social internet, right? Systems are opening up and we can be decentralized, right? So now the importance is in the network rather than the networks, you know, the original network, right? So basically that means that all business models are becoming interconnected. So it's no longer that important necessarily that you own the power plant, right? Because if you have a distributed network of, say, 3 million wind turbines, you can do the same thing, right? So that basically means that the users themselves are becoming more important. And as 5 billion people are connecting to the web, it creates a huge surge of sort of common knowledge, right? But also the concerns of the masses are taken over the concerns of the 1%, right? As we have seen with Occupy. And this is clearly a major trend in business, in energy, in politics and so on, but also in media, yeah. So there's many reasons why the economy, you know, the ego economy can't work here, right? So that shift to eco is seen across the board, right? And I mean, how do businesses react to that? Because I mean, it's one of the premises of this conference. There have been a lot of sessions about the impact of digital on traditional business models, the new social ways of working, everything's new, new, new, innovation has been said a lot, a lot, a lot. As we all need to pay bills at some point or the other, mortgages or whatever it is, where's the money coming from? I mean, and I talk specifically in the media world, and maybe, you know, even in the conferencing world, the knowledge dissemination of the internet is pushing huge deflationary pressures onto people who used to be curators of knowledge or facilitators of age. Yeah, I think that's what, in a digital system, and the internet in a way you could say is a blueprint for society, right? Because not being centralized and having more equal notes, right, levels the playing field, right? So the question is not whether there's money, but the question is the distribution of the money, right? So just like we have distributed knowledge and distributed input, and like we're all contributing to YouTube, right? We're not gonna get rich individually there, right? But the building a network that does have lots of monetary effects, right? So the distribution of the money is different, but the pool in general is much larger. So, and this of course is the issue because who decides on what is okay and what not okay? And currently the people that have all the, you know, 90% of the funds, you know, 40% of Americans, what is the percentage that, there's I think the top 2000 own 40% of the entire American wealth, right? So when they decide what to do, of course we're not gonna get much of it, right? And I think this is just a natural progression that we're seeing that because now we are connected and all these models are turned to crumple. Like for example, I mentioned Netflix, right? Yes. If we have Netflix around the world and it would be bundled or cheap enough, would we have anybody downloading movies for free? I mean, if it was possible to do it legally at an affordable rate, right? Most people wouldn't bother. Yeah. But then you also mentioned the knock-on effect that it would probably be hugely disruptive to a lot of local cable operators and people like that who are just like, hang on a minute. So are there any winners? Are there any obvious winners? And I suppose when I say winners, I'm not talking about, you know, being blockbuster winners, but what are the things that you're seeing where sort of small innovative companies are winning, are trying to do something else? Well, in the last decade, you know, ever since the internet really became interesting. And of course now on the mobile device, right? The winners are clearly those that are networked companies. So the winners are the likes of Skype or Twitter or YouTube or Google or Amazon or eBay or QQ. I mean, there's many, many. All of those companies are using this principle of a networked system, right? And they also use the principle of interdependence, right? So they need the other ones to play ball. In any system that doesn't require the other ones to play ball, it's probably going to self-collapse except for maybe Apple. Yes. There are exceptions to that, right? But clearly the concern is that basically if you look at environmental things or climate change or energy, right? This is not a game of capitalism in the sense of making money, right? It's basically saving our butts in creating a future, right? So they're clearly the issue is one of sunk costs, right? You have money in, you want to get the money back, right? But in many ways, I think the sunk costs are going to have to be written off. This is the reality of what we're facing now is that you have to make a switch because the sunk costs can't be recouped in the way that you had imagined. And do you think there are some sort of comments on Twitter about how the sort of value cycles need to change? And it's always, I suppose, it's probably a criticism most futurists face, you know? You're outlining the future, but what are the things that companies should be looking at here and now? When you're in the thick of that change, and it's probably similar to the Industrial Revolution, everybody who doesn't really know what happened kind of paints it as this great nirvana of innovation and everything, what they forget about, that there were huge riots from the cotton manufacturers by the Industrial Revolution. There were two revolutions in that entire period. It was a huge social change. Are we there again? Well, as Jeremy Rifkin points out, we are in a third Industrial Revolution and this is not about industry at all, right? It's about data and it's about the environment. Those are the two big topics. I mean, sustainability becomes the number one topic for a lot of companies, not just in the sense of sustaining like delivery chains or procurement or materials, but also in terms of the business model. I mean, how is a company like Unilever or Procter and Gambler so, how are they going to accelerate growth or innovate when they're already a company that it's worth, I don't know, 250 billion or so, right? To grow 10% a year is like, you know, so they have to take on stuff on the outside, they have to open up, they have to do away with some of those assumptions, right? They have to decentralize, they have to let others in a lot more, right? Creating, you know, this is a challenge, right? Do you not also think that companies need to become more comfortable with saying, not chasing growth, but chasing sustainability? I'm convinced in five years we'll have people saying, you know, at the stock market, reports saying that essentially, you know, we're not pursuing growth because it can't be done in this way and they'll be rewarded for it.  The other thing is if you mention when you're reporting your earnings, if you're saying you're not going to grow, you may as well just forget it, right? In five years it's going to be exact opposite, right? If you're always pushing growth and profit, people are going to say, you know what, this guy is probably not sustainable and then your stock will go down. And that as well needs a bit of a change in the way media reports stuff as well done there because they love the headline or saying, oh, X, Y and Z, I'm not going to mention any brands just in case I do things to them. Well, this is a question of worldview and mindset, right? As long as we all privately believe that we want to grow, we want to get richer every year and accumulate money and so on, right? I think that's still going to be a goal for clearly for a lot of people, but there's a second goal that says we have to sustain something together so that we can actually have something to grow together, right? Because how can I possibly grow when my neighbor is dying and starving? I mean, there's 40 million starving people in Brazil. So how are they going to solve that problem while they're all busy buying mobile phones and watching YouTube on their iPhones, right? Exactly.  And the more disparity we have, the more trouble we have, for example, crime or terrorism or, you know, these are things that we have to solve together. Is this move to digital, this wave of digital, which is causing the disruption? Do you think it's the answer to something better or is it actually that disruptive that it may not be better, that we need a bit more control over this? You know, a little bit like, I'm not saying I'm condoning it in its entirety, but in China, there's a managed devolution of power and everything rather than this anarchic DNA that is in the capitalist world. Well, you know, Marshall McLoom said in 1971 is that the global village is not a place of peace harmony quiet, but a place of considerable chaos and discussion, right? And concerns with each other, right? And so what it comes down to in the end, I think that trust, in a way, is a version of control, right? I mean, when somebody trusts you and you trust them back, there is a component of control in that, right? Clearly, in a society of five billion connected people, there have to be mechanisms of control and supervision and regulation. But at the same time, you know, I think that will sort of play itself out as we're doing it because we have to take more responsibility. The problem is that, for example, on Facebook, is not that Facebook is evil, they may actually in some ways be evil, sometimes, right? But that's beside the point, is that we haven't learned what to do, right? We're just foolishly going into all kinds of things, right? We have to take our own response.  We can make power, maybe, or we can make war, right? So on Facebook, we have the same thing. We have to be more responsible. Yeah. On that note, I hope we've given some food for thought and some flavor of some of the great topics coming out today. There's quite a lot of discussion on data today and open data initiatives. We had a few announcements about that earlier on today by Francis Maud over in Digital Birmingham, who are doing some really exciting things with that. And those case studies will be available via our websites. We're just uploading them as we speak. So we'll be back here live on air shortly and thank you for watching.


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Hello, Earth citizens. In this video, we're going to do a 10 minute routine for Tai Chi for lower back pain. We've invited our friend Jonathan from Body and Brain, and he is the center manager at Westchester Center in New York. Are you ready? Hello, everyone. My name is Jonathan. Today, we're going to be doing a 10 minute Tai Chi routine for lower back pain. I've made other Tai Chi routine videos, which lead up to this one, which you can take a look at. We'll leave the links in the description below. Let's get started. We're going to start by warming up the lower back and warming up the region of the lower back, hip joints, and your glutes. So the first exercise we're going to be doing is a waist rotation. Place your hands on your sides and rotate your body. If you have a lot of tension in your lower back and even this feels uncomfortable, then you can do smaller circles.  You can typically do this about 10, 20, 30 times. The more that you do it, obviously the better. Let's go in the opposite direction. Inhale deeply and exhale. And you may feel that between the left and the right side, there is a slight difference. It can be less smooth on the right side or the left side. You may hear some sounds on one side versus the other. So be mindful of those sides. You may consider some of the posture habits that you have throughout the day. And you may want to adjust some of those to accommodate releasing tension from your lower back. Switch sides again. Take a deep breath in. As you start to loosen up, you can make bigger circles which will open up your lower back. It'll open up your glutes. Don't open up your hamstrings. And last time, opposite direction. Breathe very deep. If you feel any kind of pinching sensations as you go back, do not lean back. Tuck your tailbone in and that'll help you to protect your lower back. And then side to side. Gently push against your hips. Inhale, exhale comfortably. One more time. And gently forward and back.  This will release the pressure from your lower back directly and bring them in towards your thigh. If you want to feel the difference, don't tuck your tailbone and push forward. You're going to feel some pressure right above your sacrum and the lumbar spine. So make sure to protect your lower back by tucking in your tailbone and activating your lower abdomen and your thighs. Inhale, exhale and return to the center. Now the last warm-up we're going to do is a gentle hip rotation. So open out from the left and then the right side. We'll do this just 10 times together. One, two, three, four, five, six, seven, eight, nine, 10 inside. One, two, three, four, five, six, seven, eight, nine, 10. Inhale, exhale. Inhale, one more time. Inhale, very good. So why don't we get into the actual form now? Make your feet shoulders width apart or a bit wider, depending on your structural positioning, depending on your body type, you may feel more comfortable bringing your feet closer or wider. I recommend a neutral position, which is at least shoulders width apart.  So I'm going to choose shoulders width apart to keep it very general for everyone here. You're going to make your arms into a circle. You can imagine the earth. So this is also can be considered as an earth form. Make a circle with your arms and this is basically where we're going to be moving side to side. I'm going to show it to you once and then I'm going to explain a little bit as we go. Shift your weight to your left side, your arms come up, still you're maintaining the circle. The right hand stops moving at some point and then the left hand just hangs over here. You're going to rotate your palm up like this and your right hand is going to turn in, palm facing your body. You're going to rotate your entire body over to the right side as you gently shift your weight into your right leg. Now you want to be mindful not to move your knees while you're doing this. Your left elbow is going to draw in towards your right hand. Sink down. Both knees are going to sink towards your big toe. Your hands will open. Inhale and exhale. Inhale and exhale. Let me show you without any explanation. Pretty simple, right? We're going to do it on the opposite side now. So make your circle. Shift your body weight, a very basic principle in your Tai Chi and Shigong practices is the shifting of weight. So this is something that you may want to practice by yourself or by itself. Shift to the right side and then you're going to gently rotate the body. This is how we target the tension of the lower back, but we don't want to rotate the knees. So be mindful to maintain structural integrity. Don't take your joints out of position.  All right? From the beginning, shift your weight. Bring both of your arms up as you inhale. Turn your palm up on the right hand side. Shift your whole body to the left side. Rotate. And once you meet the point where you can't rotate your body anymore, draw your elbow in and down. Sink your weight in your legs. Inhale, exhale. Inhale, exhale. Left side, exhale. Right side, exhale. Inhale, exhale. Let's do it again. In, rotate. So feel your abdomen. Feel your lower back. Relax and sink. Inhale, exhale. Exhale. Opposite side, in. And once you get the hang of it, it moves pretty smoothly. So here's a more natural pace. In, in. One very important thing when you're relaxing and sinking your body, you don't want to, for example, from here, I don't want to bend my body at any point. You can see this curve in my lower back. I keep a neutral spine the whole time with my tailbone retained. And I just sink as if I'm sitting in a chair. In and out. Okay? So be mindful not to bend your body too much. Let's try. In and out. Feet together. Breathe in. Place your hands on your abdomen for three deep breaths. You can rest your eyes.  Release any tension. One more time. Inhale. Very good. Humbs up. Breathe in. Palms together. Everyone, you did a great job. Please practice this at least five or 10 minutes a day. If you do have lower back pain, please be mindful of your rotations. Mostly concentrate on your breathing and various subtle movements. Okay? If you want to experience a full one-hour brain education-based class, please check out a local Biden brain yoga studio near you.


healthy planet, the show for people who care about their health and the health of our planet on the tech Hawaii. I'm your host, Dr. Grace O'Neill. Joining me today is Michelle Yang of the Yankee Trading Company. Welcome, Michelle. Hi, thanks for having me. Thank you for being on the show. And why don't you tell us a little bit about Yankee Trading Company for those of us that don't know? Yeah, for sure. So it's basically a family business between my parents that my parents started back when I was in like the fourth grade. They, my mom is vegetarian and she was basically looking for vegetarian products, meat alternative products, just ways to diversify her meals. But also looking for products that she felt comfortable like consuming regularly, because she has a very sensitive health and she's very sensitive about ingredients in her food. So a variety of factors involved, but primarily that led to us having our current kind of family business that's gone on for like two decades now. But yeah, so we eat all of our products. We eat regularly ourselves. And that was very important to her. She's like, it can't be too strong of flavor. There can't be too much flavoring, no preservatives, no MSG, like all kinds of stuff. So that if she, like if she's comfortable eating it, then at least we won't feel bad about like selling it to people. Yeah. So your products you were saying don't have any MSG? Yes, they do not have MSG. They have, for flavoring, they might have like mushroom flavoring, like mushroom extract, but no like synthetic MSG. That's great. And you were saying that you have non GMO, non GMO soy, correct? Because a lot of the products. Yes. Okay, that's. Yes, absolutely. And in regards to people who are gluten free, how are your products for them? Like which ones are gluten free, which ones are not? So people know. So most of our, so I would say about like half and half online, we have all of our dry products right now. I'm working on the frozen ones, but all of our dry products, basically, I think the TVP are the only ones that are not gluten free. And that's because they require like a little bit of gluten to give them some form. Otherwise they're just going to be crumbles. So those are not gluten free. The, the, everything else, I think the vegan pork floss, the tuna sauce, although they use soy sauce, but soy sauce in Taiwan traditionally does not use wheat. So those are gluten free. Oh yeah. So for our frozen products though, we, it's basically like the same thing. Any soy based products that have form, they would not be gluten free, but other products like our vegan shrimp, our vegan squid, our vegan fish balls, fish cake, things like that, those would be gluten free. Are they marked gluten free? Or they are not currently. And in terms of label product labeling, because we have a lot of labels that are printed beforehand. So those will take a little bit of time to update. But I am in the process of updating the website to reflect that. Oh, that's wonderful. So let's run through some of the pictures of the products Michael. So these obviously are not gluten free, right? The texture. But these people are interested, right? Yeah, for sure. These are often, these are used for a lot of things.  If you were to do like a vegan beef and beef and broccoli, a lot of Vietnamese restaurants in the area actually use them to like be the beef in like vegan pho or vegan, any like soup base. How about this? What is this usually used for?  We often just like stir fry them or we put them in stews. Similarly, though, they can be used for anything that you would want like to replace ball type meats in the dishes. I'd say tannerls. Yeah, so these are, I don't know if you've ever had like gluten rolls, like the full, they're like kind of this long and they're like frozen. So but they're frozen, so they're not as they're not as shelf stable. These are basically those but sliced into like slices and then and then they're fried to become be like dry and shelf stable. So these are much tougher than TVP, but they get softer the more you cook them, the more you boil them. So they're really great for like soups, stews, things like that. Anything that would boil for a longer time and like really absorb flavor. So what would someone use it to substitute? I guess the question would be. So you could, I like, I don't know if you've ever had like Chinese zhajiangmian. So what you could do is like after rehydrating them and kind of getting them to the texture you want, you can cut them into smaller strips and then they could be, they're like really good replacement for the meat bits for that. They're also great for just like in Chinese dishes, they tend to do bao a lot, which is like a stew with that like cooks for a long time with sauce and stuff in it. These go really great with that as well. And these are just different like flatter slices. These are, so the other slices they have, I think cocoa powder as or something like that for for color. These slices are, you know, just without that.  And these are extra big slices. They're really big. Like I think these should be XXL like double, they're huge. I actually have a sandwich video coming out soon that I'm working on like a recipe video and I used these. I initially had hydrated like four of them and then they hydrated and they got so big that they filled up the whole sandwich and I only needed two because I was making two sandwiches. They're huge. They're ginormous. So if you wanted to make any like cutlet type dishes or like vegan steak dishes, these are perfect because they're ginormous. And all your products are vegan essentially or tell us about the products. Yeah. So they're basically all vegan. There are a few products that we don't mark as vegan and none of our dry products are marked as not vegan, but there are a few of our frozen products that we don't mark as vegan just because the manufacturer, we have multiple manufacturers in Taiwan. So some of the manufacturers, they also work with egg. And so because of the potential for contamination, we don't want to say that it's like vegan because I can't absolutely guarantee that there's no contamination. These are small, tiny, straight. Yeah. Yeah. So I think sometimes they'll make gambian siji dough, which is the like dried fried, what is it, green beans. Those sometimes will have meat in them. Yeah. Yeah. So those sometimes will have meat in them. This could go with that. And I think if you were to make like a vegan taco, these would probably fit in those as well.  That's a great idea. For tacos. How about the tomb sauce? Tell us about the tomb sauce and the mushrooms. Oh yeah. So the tomb sauce is very popular and common in Taiwan. And it's actually not that common here. So I was really surprised by that. But it's, it's all over the place in Taiwan, possibly because they just have like a bigger vegan community there. But it's basically made of this plant, this Chinese plant, the Chinese mahogany, which is also known as the tomb plant or the, what is it, beef and onion plant. But basically it's this plant and it gives us, it has this very like savory flavor to it, kind of reminiscent of beef and onion. And vegans in Taiwan because of, most of them are vegan because of Buddhism. They actually don't eat onions either for a lot of, like so if you go to vegetarian slash vegan restaurants in Taiwan, usually they also won't have onions. So this can help replace that flavor. But yeah, it has this very savory flavor that's kind of reminiscent of beef and onion. It's a very chunky sauce. So I know some people have been like, oh, like they were surprised that it was chunky. It is actually kind of a chunky sauce. There's TVP in it. The actual tune is kind of chunky as well. And then there, it's a oil based sauce. And then there's mushroom chunks as well in there to kind of give that extra flavor and extra umami. So all of that together is just this like first flavor. Yes, it's great. I love it with like just very simple add some soy sauce, maybe some chili flakes, you know, it's very fragrant sauce. And what kind of oil are you using in the sauce just so people know? If I remember correctly, and I can't remember off the top of my head, I'm pretty sure it is soybean oil I think. That's not something I have actually committed to memory. That's okay. We can go to the next slide. So tell us about pork floss. Yeah, so pork floss is something that a lot of Asian families grew up eating. I myself as well. It's this like flossy meat, dried meat, and it's kind of like cottony. I think I've heard it described. I'll be honest, I haven't had it in a hot minute, like a long minute. But it's, I remember when I was little, just like kind of eating it all the time. I had it on everything, like obviously with forage, but like with noodles and all that kind of stuff. I had it all the time. And I would also, it's one of those things where you're not supposed to kind of just, I couldn't eat it but I did. I loved it so much. But it is made of pork. It's not vegetarian or vegan.  But I also very quickly couldn't eat it because I became vegetarian. So for that reason, you know, there's actually very few, I think vegan pork floss options on the market, if any, depending on where you live, there might be some if there's like a lot of Asian food. But ours, like again, like I said, my mom's super picky about like flavor, ingredients, all that stuff, like she has to like it. So I think ours is super delicious. We used to have like a lot more flavors, but we've kind of narrowed it down to these two because they're the most popular and others have kind of died out over time. But yeah, these two, they're great. And I actually like them more because they're also a little crunchy. I think floss, like real actual pork floss right off the bat is really not, it's not crunchy at all. It's like it kind of gums up very quickly. But these actually start off really crunchy. And then as they hydrate, they can start getting more of that like hydrated floss kind of flavor or not the texture. Yeah. So how are these two different ones? Seaweed, another has kelp kind of similar. Yeah. So one is seaweed. The other is feng maotai, which is not absolutely kelp. It's in the seaweed family. It's like, and I've actually struggled finding the English name for it. It's much more like common in Chinese culture. As an ingredient, it's like this kind of hair ish, like thick, glossy, it's much, it's much thicker and flossier in texture. Kelp is kind of the closest name I think we were supposed we could find to it, but it's a different type of seaweed. It's not as like thin and crunchy. The seaweed one is more like nori kind of seaweed, whereas the feng maotai, the red one, that one's more like thick and flossy and textury. Is that supposed to be a binder or how? No, it's just like it's an ingredient. Okay. Yeah, it's like there's bits of TVP and then there's bits of seaweed or like there's bits of TVP and then there's like little bits of seaweed or the other seaweed. So these are both the floss and the vegan Toon Sauce is safe for gluten-free people pretty much. All your products are pretty much like vegan, but some are manufactured with other products that like the frozen ones. And then so you can get the Toon Sauce, the TVP, the floss all online, right? Yes, they are all on our website. And you've been in the Bay Area essentially for 20 years now, but your parents are from Taiwan. Is that correct? Yeah, so my mom emigrated from Taiwan in her 20s, like early 20s, and then my dad in his 30s after they got married. So I was born here, but they are from Taiwan. And that, yeah, so that's a lot of the connection.  Can you tell us about her journey and then your journey and how you came about to decide to be vegetarian? Yeah, for sure. So my mom, she wasn't born vegetarian. She was like, and by born because there are a lot of kids with families in Taiwan that like might be born into being vegetarian. But she grew up with a very kind of sensitive health, as I mentioned before. And at some point she was just really sick. And so my aunt and this like very abridged spark, that's for sure. But so my aunt went to the temple and Taiwan is very Buddhist. And so they went, she went to the temple and she prayed and said like, you know, she swore like, if you can help my sister get better, then I would, I'll go, I'll become vegetarian because Buddhism is very big on vegetarianism. So she was like, you know, please help my sister get better and I'll go vegetarian. And so my mom did get better, better. And so my aunt became vegetarian and my mom was like, well, my sister went vegetarian for me. So of course I have to become vegetarian. So that was long, like much when they were much younger. By the time she was pregnant with me, she was fully vegetarian as well. So when I was growing up, I didn't like vegetables like all other kids, but I also didn't like meat. And I thought all kids were like that. I thought all kids didn't like meat or vegetables. Later on, I found out that no, most kids like meat and not vegetables, but I didn't like either of them. And so I just like wrote not really liking meat. I had like a very short phase of kind of eating a little bit more meat products just because like friends and all that stuff. And I very quickly found out that I would get full super fast and not be able to finish like the food that I'm really enjoying. And that really bothered me because when I don't like to waste food, but to like, I want to, it's good. I want more. So for that reason, unless for a really long time, I was what my boyfriend, what my boyfriend called a full vegetarian, because I would always pick the vegetarian options unless there wasn't any like, there wasn't any or there wasn't any good ones or any of that. And then basically eventually later on my boyfriend and I like for him, because for health reasons, he went vegetarian and then I was, he didn't technically go, I was influencing him. And so since he went fully vegetarian, since he went fully vegetarian, then I was like, well, I'm as well. And I didn't give up very much. I mean, like, I think I gave up like curry fish balls or pretty much it. Yeah. So let's go to some of the recipes you have on your website. Looks like this is just yeah. So the top there left, that's the vegan tune sauce and how you can use it, correct? Yeah. So because it's got like chunks of TBP and mushroom, it's really good at like kind of recreating the like the meat bits on in bolognese. And then as well as it being having that like beef and onion flavor, it just makes it really easy to you just, you know, do the sauce, put some tomatoes and whatever other seasoning you want. But you know, it's makes it super easy to make a vegan bolognese. And then on the bottom left, you have the version of Zajangmian, right? And with the recipe for it. Yeah, that's actually a collab with like, with a plant-based instant noodle company. And it was using our tune sauce in combination with their shiitake soup packets. So and their noodles, of course. But yeah, so that was also one of those like, you know, very bold, traditionally, more complex recipes that using our sauce plus their instant noodles made it super easy and delicious and healthy. And then on the bottom right, it looks like you have a really good looking sandwich, were those the chicken cutlets TBP that you used or what we're using for that? Yeah, so this is like a like onigiri, but like a sandwich onigiri, which is like kind of like a food trend here in the Bay Area. But that's basically what that was. I actually for this one had used fried tofu. I hadn't used TBP in that one yet, but I do have one coming out soon for a sandwich that does use the like extra large TBP, as I mentioned. One slice, China was like, did it all. So how do you get your inspiration for the recipes? So some of it is, well, a lot of it is like what I personally have grown up with. So obviously, like there's porridge on there. There's like just very simple noodles rice. So a lot of it is that some of it is stuff that I like eating in restaurants. And I like to learn to make stuff I eat in restaurants that I really like so that I don't have to pay for them anymore. So like the steamed, there's like steamed, what is it, steamed noodles, rice noodles, the tangfen. Those are, I love them at dim sum. I get them every time. So there's that.  But we don't necessarily like make them at home a lot, but it's a good opportunity for me to learn. Yeah. Yeah. So, you know, how did you, you said you were always involved in your family business and now you're kind of taking on the social media? Like how did you guys all get started? Yeah. Growing up. Yeah, of course. So I remember not like perfectly, but in like third to fourth grade age, because we started in fourth grade. But for a while, my dad was made several trips to Taiwan to kind of figure out like what we wanted to do like business in. And eventually that landed on where we are, like on vegetarian food, which is where we are now. And from there, he had a lot of contacts from his previous jobs in the Bay Area, a lot of supermarkets and restaurants. So it wasn't hard getting our products in the stores. But obviously, you know, you put in the stores doesn't mean people are going to buy it. So it was just the four of us. Every weekend, we went to a local supermarket, Marina, Lion, and we hung out by the freezers. We had all our stuff in the freezers and where we had them in boxes out in front of the table. And my sister or my mom would be cooking our food. And then I would be in the front with like toothpicks and like, you're like, come care of food. And I like Costco. Oh, yeah, 1000%. Yeah, it's the it's the whole thing.  And then also the other thing was for me as an incentive was just like, you know, if we don't sell everything, then we have to clean it all up. We got to bring it back. It's a whole thing afterwards. And then it takes longer to go home.  You don't have to clean up as much stuff. So yeah, that was like a lot of it. But everything from like, we had containers, and we're unloading things or putting things up in the warehouse, like low fourth grade, fifth grade me like pushing big boxes around with my parents, getting them in the stores. We were very involved, me being like the immigrant, like the child of immigrants who grew up here, you know, when like Asian parents are like, you know, you have to be the lawyer and in elementary for yeah, so I was calling the FDA to figure out FDA stuff in elementary. I remember one time the lady on the phone was like, how old are you? I was like, I'm like 12. And they're like, Oh, okay. I'm like, yeah, please, like we need our stuff very soon. And things a lot earlier on, when you're around longer than they're less like what's going on. But earlier on, they inspect things all the time. And we're like, we need stuff. We're out of stuff. We need our stuff. You can inspect it all you want. But like, please do it now. So make calls and be like, Hey, like, where's our stuff? And they're like, how old are you? So yeah, that happened a lot. And then later on, things were like more steady and more stable. And I'd still help out with things here and there, like, making sure that our labels are good. I did a lot of research as a middle schooler into the requirements of nutrition labels. So I did a lot of that, make sure that you know, there are things the right size and they fit right. And we have all the details that they needed. But yeah. So later on, as it was stabilized, I was much I was less involved and I went to college and all that I was working. But now I'm back to try to make this accessible to more people just because like there's very little vegan, Chinese, Asian, not even just Chinese, Asian food cravings all the time when I saw your stuff, all the stuff that I used to eat when I was a kid. And obviously I've given it up now.  I mean, you would never eat, you know, the real thing, because you know, the impacts on the environment and, you know, stuff like that and your health and everything. But I mean, this is a great alternative for people, you know, who are used to eating like that, you know, like the pork floss, I haven't had that in years. And even my husband, he's never had that before, but he's like, this is great, you know, it's like, it was very, you know, refreshing to have something like that available. And you guys do deliver to Hawaii, which is great.  Yeah. So within the US for all of our dry products, and I say that because very soon I'm going to get our frozen products up there, and that's going to be a slightly different story. But right now for our dry products, shipping is the same all across the US and orders of $60 or more is free shipping. I do have it opened up so that like, there can be international orders, but those I don't have like a flat rate shipping, I just have whatever I will be charged because I can't pay.  But so there are a few international orders for people that really want it, because I don't want to be like, no, if they're willing to, you know, pay for that shipping. I want to try to, my goal is to try to make this accessible for everyone. Once frozen things come into play, then that that'll be like a slightly different story. But yeah, that's how it is right now.  Yeah, so we have a lot of that are made with soy and those are not, those are not gluten free. We do have a lot that are gluten free that are made with a type of seaweed extract. I can't name what it is right now. I don't think it's the one that like people have allergies to, though technically everyone can have allergies to anything. But I know there's one that's specific like seaweed substance that people can be allergic to. This is not the one. But it's kind of like similar to agar. And it gives that like chewy texture. Yeah, now that is wonderful. Do you have any takeaway for our viewers? Because our time is up now. I mean, my goal is just to try to expand the varieties for people who are interested in vegan Asian food. And that's really ultimately why I'm doing this. You know, I, there's a lot of limitations to what I have and a lot of challenges and stuff. And so really, I just wanted to be able to share what I get to eat every day because I have this at home. But I wanted to be able to share this with more people and kind of expand the horizons for vegan Asian food. Yeah, no, and we are so grateful for you because there are a lot of people who really want vegan food out there like myself. So thank you so much. We have to wrap it up. I'm Dr. Grace O'Neill. This is Healthy Planet on ThinkTec Hawaii. We've been talking with Michelle Yang of the Yankee Trading Company. Thanks for being here. If you enjoyed this coverage and conversation, please hit the like button below and subscribe to our channel for more great content on ThinkTec. Check out my website at graceandhawaii.com or Instagram at Graceful Living 365 for more information on my show guests. Thanks so much for watching. I'm your host, Dr. O'Neill. Aloha everyone.


The day starts out and usually by the end of it, the schedule is getting behind, but I want to welcome you to the White House. I'm aware that to be a member of this organization, you have to become president of a substantial concern before the age of 40. I just missed it by about 30 years. I know for certain that your enterprises are in better financial shape than mine. You don't suppose I could arrange a merger with Bendix, do you? I've always thought there were three kinds of people in the world. Those who make things happen and those who watch things happen and those who ask what happened. All of you, obviously, are in the first category. As you well know that recession today is worldwide, we've had, and I think sometimes we tend to overlook it, we have been living in the longest sustained worldwide period of inflation in the history of man. The inflation rate was in double digits in January 81 when we checked in here. Interest rates had climbed from less than 7 percent in 1976 to 21 and a half if you use the prime rate. Productivity was dropping. The savings rate was dropping. Taxes unfortunately did not drop. They were smothering the incentives of individuals in business and you understand very well the meaning of the word incentive. Taxes actually doubled in those five years of 1976 through 1980. Since we took office, you know, mind inflation has been reduced by 59 percent. Since January it has averaged 5.1 percent in the first eight months of this year. The result has been a 40 percent drop in the prime interest rate. It isn't 21 and a half anymore. It's 13 and a half and bankers trust and maybe some others have followed now recently. It's 13. We've cut taxes and people are saving more for the first time in a long time. But nearly 11 million of our people are out of work and I can't tell you how painful it is to me that each day millions of Americans who want work cannot find it. No one your age will ever quite understand when I say something of this kind how much I mean it because you didn't go out looking for your first jobs in the great depression of the thirties as I did and anyone who ever lived through that period. Unemployment is a horror word. We all wish there was some quick and easy cure for this tragedy, this illness that was so long in the making and I think we've learned that governments economic fine tuning and intervention in the seven previous recessions since World War II resulted in only temporary expedience. Each recession if you look back was followed by another with the next time more unemployment, more taxes, more inflation and more and more economic problems. And each time the to the recovery things of that kind the unemployment rate and inflation rate were a little higher than they'd been before the start of the recession. And I just don't believe that the American people want to return to the scene of the disaster. According to the polls Americans want a balanced budget amendment and their will was thwarted by a minority in the Congress who would probably be afraid that such an amendment might end their big spending and quick fix habits but I just want you to know and because some of you mentioned this on the way through we're going to stay the present course until we have a real economic recovery. So we'll be back in January with another balanced budget amendment. As I said in Virginia the other day to those who are faint hearted and unsure I have one message if you're afraid of the future then get out of the way and stand aside. The people of this country are ready to move again, they're ready to move with a force and vigor that you young presidents can appreciate. And I thank you. And now normally I know what the schedule calls for and I've kept you standing there longer and you should be kept away from that table and everything but I was just wondering whether I should just come out and mingle for the bit of time that's remaining or would you prefer maybe at least for just a few minutes to ask a question or two? Because I remember that when we gathered in Acapulco at the great convention of the young presidents we did Q&A as a matter of fact I remember that you had in the audience a previous speaker the name of Jesse Jackson who did some of the questioning but does anyone have one or yes? Yes. Mr. President what do you see happening losses or gains in your party? Well I'm cautiously optimistic I think that we can hold the Senate and are going to hold our majority there maybe even pick up a few. I know that in the House we're up against a tradition that in the first off year election of a new administration they always lose a considerable number in the House. Now the Democrats are stating a very low figure of gain that they think that they're going to accomplish so that if they stick with tradition and get more than that why then they can claim a great victory and by the same token I'm supposed to be pronouncing that they're going to gain a great many more so that if they gain less than that I can say hey we did better than we were supposed to do but no I think that's a possibility. There's some strange things out there that have happened in some states this is the reapportionment year and in some states the gerrymandering has been devastating to us as a matter of fact in California I think the only Republican district they left us was outside the three mile limit but even so I'm optimistic I've been out as much as I can and have met a number of our candidates here they've come here and I have to tell you I don't think any party has ever fielded a better set of candidates than we have running for office this year so I'm going to be a little optimistic that we won't do as badly as we're supposed to do. Yes. It's a difficult thing to make them see the our goal and our target has been or our target is what we've been aiming at is inflation and I believe in completely that inflation has started the whole cycle that leaves us now that was the number one problem when we started according to the polls everyone said cure inflation now everyone says cure unemployment but if you look back unemployment's been coming on for a number of years and if this recession were cured tomorrow we would find that we have a normal higher unemployment rate than we used to have in the old days because there is a higher percentage of Americans in the employment pool a higher percentage of what what's considered well everyone over 16 is considered part of the employment pool we have a higher percentage today actually employed than we have had in the past when there was no unemployment and yet we have 9.8 percent unemployment rate this means that more people that here before were not in the employment market are now in the employment market and seeking jobs but when I said inflation is the thing and why we're targeting and why we're so pleased with what has happened with that look what happened it was a big zoom in the money supply in the last six months of 1980 and interest rates went up to 21 and a half percent not because of the supply of money but because the market was smart enough to know that that zoom had to be followed by a fall and sure enough in the first half of 1981 as you know they pulled the string on the money market and pulled it way down to below even their normal level so the interest rates but the interest rates have to be based on getting enough interest to make up for the loss of the value of the money you lend through inflation if you're going to lend a dollar and when you get that dollar back 10 years later it's only worth 47 cents you had to get enough interest to not only have a return on your money but to cover that 53% loss and that's what the 1970 dollar was worth in 1980 was 47 cents so when those interest rates had to go that high the automobile industry felt it and the layoff started because of the people that couldn't buy because of the high interest rates on the installments the housing industry because of the high mortgage rates and then it spread to the associated industries to steal and glass and so forth in the automobile industry but in housing to the lumber to the real estate field to the appliances that were not being sold because the houses weren't being built and so forth so we've determined that the answer permanently is not what went on in those other seven recessions of the quick fix temporary costly government make work jobs in jobs with no future on the public payroll that just took more money for government out of the private sector we feel if we continue getting inflation down to the interest rates follow down and people start buying again plus the tax cuts that we implemented that that is going to put more money out there in the investment capital pool from people saving and in the ability to buy particularly if the interest rates come down and as people begin to buy that's going to turn the wheels of industry again and bring more people back into the into employment and when we do that we think that that's going to be a permanent recovery on a solid based economic recovery not the quick fixes that we've we've had before now it is true that you've got to wait until that impact of spending is felt out there in the market and until they need to replenish the inventory and so forth for unemployment to show the answer everyone is waiting for October 8th and what the unemployment figures maybe there's going to be an increase I don't know but I do know this it's a it's a recession in which there are over a hundred million Americans actually employed and there's never been anything like that before in in any previous recessions so we're gonna we're gonna stick to our course for a permanent recovery and we think that next year is going to show a solid and we think we're on the we've bottomed out and we're in that curve where you begin people are saving more for the first time in a long time real personal income has increased where it's been going down for a period of a few years because of inflation and taxes and I have been talking too long I know if there's just well all right Mr. President firstly thank you for receiving us in your home it's a great honor for all of us to be here and we all want to assure you of one thing we've spent the past three days with members of your administration every one of them are dedicated marvelous people who are 100% for the administration to show they want us to help tell the world what you're doing we're with you and as a token of our thanks we have a piece of stew-ben glass which is a picture of the universe this is made in Corning, New York, American made just as a symbol of our dedication to exporting more from America well and thank you thank you very much you can put that on the top of paper and as the government gets smaller and smaller and smaller the pile will get lower yes and we've been working on that too good thank you all right all right I'll put it back in there now I come out I won't mingle for as long but I can mingle for a little well thank you all very much for being


It was some time ago where they found a computer to beat the world chess champion. So what happened to chess? Have chess tournaments stopped? The tournaments right now are actually teams of chess players and computers. These computers, by virtue of being able to look ahead so far, found new ways of playing that were never conceived of by people. Interesting for us, because we're going to be teaming with a lot of computers going forward.