Hello and welcome to Convysite eforum webinar on consumer eating habits post COVID-19 we have a we have a list of esteemed panelists here with us. I would want to thank our presenting partners Convysite for this amazing session that we're about to have. Without taking eating into much of the time of the speakers I would quickly introduce our speakers. First of all about our presenting partner Convysite. Convysite is the largest and the most loved platform by community builders and leaders. Grow and manage their communities on Facebook. More than 4,000 admins trust Convysite to grow and manage over 90 million members in their communities which is Facebook groups. It also helps brands engage with existing communities for supercharged social listening and purpose-led marketing campaigns and build communities from scratch. We have Tamanna Dhameja with us who is going to be our panel chair. Manna who is the CEO and co-founder of Convysite. Before building Convysite she has also built India's largest parenting community with over 2 million moms and has been acknowledged and certified by Facebook on community building. Next we have Pawan Singh who's the deputy manager marketing Amul. His marketing head of Amul India his portfolio includes Amul's flagship David categories along with a wide range of emerging and upcoming product categories. We have Mr. Vincent Narohona, Vice President Marketing, have more ice cream with over 10 years of experience in brand marketing, product innovations, digital and traditional media promotions and brand campaigns. In the past he has also worked with brands like HD, NDTV and HUL for leading their product innovation and business and brand building various brands under these. Then we have Mr. Adit Kohli, Community Head, Delhi Foodies as a working professional who is now full-time community entrepreneur. He had started food community six years ago and has now scaled it into multiple communities across different domains food being the largest. Over to you Tamanna. Thank you Tasme. Hi everyone very nice to be talking to all of you on this exciting topic on you know how the food industry has changed post COVID. As Tasme said I'm the co-founder of Conversite. Before Conversite we started our journey by building Baby Destination so and Baby Destination we started creating Facebook groups from others. So that's the community that we have. We have about 30 Facebook groups with two million moms. A lot of them are around food, food for infants, food for toddlers and food for weight loss and food healthy food for families, also food for weight gain and that's how the communities are. And then Conversite is a platform now where community admins specifically Facebook group admins use our tools to manage their day-to-day community management task but also monetize with relevant brand partnerships. A lot of what we do at Conversite is a link to insights and it's all conversational insights and which is where you know some of the questions that and the items that we'll discuss really comes from the insights that we see in conversations. What I'll do just to kick this off is I'll you know share my screen and just talk about a couple of trends that you know we have seen especially post COVID. So one is just you know needless to say right after the pandemic right when we were all started dining in versus dining out like as Adid says it this is what happened to the category conversations right. There was a massive spike this went up to being 4x and then you know that has that has remained. People who never stepped into the kitchen stepped into the kitchen and stepped into the into the kitchen with no help. So this is one what's interesting is pre and post COVID. I'm just highlighting some of the charts here there was so much data but you know there's some interesting charts that I wanted to show. If we just look at Indian desserts versus non-Indian desserts and especially cakes this is pretty much how the sheriff voice looked pre COVID and which is you know we were primarily a lot of conversations were about making Indian desserts at home and post COVID as you can see it has been sort of you know flipped and this is even higher now towards cakes. So all kinds of cakes right ovenless cakes and Oreo cakes and Oreo just as a keyword has become like a part of every recipe. So it's been super interesting there. Immunity needless to say every single subcategory that we look at. So overall immunity conversations have gone up five times and pretty much all of the conversations right after COVID had immunity in it right. So what are immunity boosting food right. Suddenly food just became centered around immunity. So what's interesting to see is even so many months after every single subcategory. So this for example is a breakfast category for adults and the reason I think I'm showing breakfast here because breakfast category in itself had a steady increase right. So this is it's interesting how the breakfast category right April May June continued to go up and stayed there but within the breakfast category immunity was still like 24% conversations were still linked to immunity right and this wasn't present before COVID right like when we were talking about breakfast we weren't talking about immunity. This is another interesting this is sort of factors within the beverage category. So just beverages right tea and coffee and where again immunity. So it's more like green tea for immunity or homemade you know immunity boosting teas. So these are just some of the trends which you know are sort of something that we've not seen in tens of years is now happening. So I want to kick off the conversation by Pavan asking you a question that you know Amul has it's been all of our loved brands right. We all grew up on Amul and Amul butter and I'm here in New York you know and and my parents like they still love Amul butter so I have to go to an Indian grocery store and get Amul butter for them. But my question is with with this wide sort of range of products and I'm not coming to the new products yet but the existing sort of dairy products. What were the products where you saw a spike and you saw sort of a decline in demand post post COVID and and and what was the sort of how did we react to that. So Tamanna like you saw rightly pointed out in your graphs this is precisely what happened the moment lockdown began sometime in late March and I think 24th of March is when the lockdown actually happened and even before that there was heightened sense of you know sensitivity regarding the risk of coronavirus infection. So people were getting quite justified the very apprehensive about getting exposed to the external environment and stepping out of home. So two things happened like your graph said out of home consumption dropped dramatically sharply and almost like instantly and in-home consumption went up. Now in-home consumption again is there two parts to it so ordering food in food delivery platforms now that wasn't an option in India in the early months of lockdown because a lot of services were not operational and then there were restrictions in movement. So self cooking home cooking was the only option and a lot of people who up till that point in time had no inclination towards cooking had no time for cooking well they had to fill in or did not have the skills or the knowledge they had to fill up that skill gap very quickly. Now between if you actually look at I think you were also looking at some of the online data here but if you look at Google Trends you will see between March and April there was a huge surge in this in key words like say cheese recipes and we were looking at the data we were all the marketing team were looking at the data real time and we saw this huge spike in people seeking information in home cooking how to prepare how to do simple basic you know cooking how to prepare specific dishes and most of our ingredient products for example cheese butter ghee paneer condensed milk that here we have such a huge basket of products so the demand for everything went up because people were staying at home they were cooking more and even if you look at the Instagram pics from that you know those months people were very eager to show off their newly acquired calories so they were making you know those masterpieces at home and they were taking these pics and showing off on Instagram and so on so yes we saw a big big increase sudden increase a sudden spike so to say in the demand for all consumer product categories in fact all the in-home you know products which could be consumed inside the home the demand for those went up not only for the products which are typically classified as ingredients to be used in the kitchen say butter cheese paneer ghee etc but also for a ready to eat and ready to cook categories we do frozen snacks we do methi we do chocolates so all that anything that could be consumed at home went up dramatically more more than that there was also the big hunger for information because people were getting into cooking and they wanted to brush up on their cooking skills and they wanted to fill up those skill gaps very rapidly so they wanted to know more about how to prepare specific recipes how to prepare that awesome dish that they would order from a restaurant look no longer they can you know they have to make it at home and they want to know how so what we did was we created what we call the world largest live cooking show and we use every live on the platform for hosting it this initiative started around i believe april 17 2020 it continues till today and it is going very strong today is the 201th day continuously we do more than seven sessions every day specific time bands we've brought in more than 3000 chefs from across the world we gave them a platform to showcase their skills their recipes and share their cooking skills with people who wanted to acquire that information and we've done what almost 1570 sessions in 201 days on that show itself we've got accumulated views of nearly a billion across 1570 sessions individual sessions some of some of them i mean the reviews range from anything from two lakhs to we did i guess a maximum of four point five million for one session and these are chefs from across the entire you know spectrum so i mean the chefs will also have a lot of spare time because restaurants were closed from say march to may june and then they were now gradually opening up so they also had a lot of spare time and they were able to come on to this platform and showcase their skills and share the knowledge of people so we had celebrity chefs we had profession chefs from every institution we had home chefs we had home cooking enthusiasts people who used to you know have those family recipes that they would treasure for generations and then wanted to share with the world so we gave all of them a platform and this is going on very strongly now we are doing thematic routes to it we are doing languages we have separate sessions in Tamil we have separate sessions in Arabic for the Middle East audience and we have we are doing now sessions in Bangla very soon so it's going on strong we I believe it's already gone into one of the record books one of the sessions had thousand chefs across multiple locations and all of them were collaborating and cooking together simultaneously on a single project so that particular event already went into the record books and very hopeful it's not happened yet but I think we are likely and I hope it happens get into the Guinness book as a world record for the longest running recipe or live cooking show in the entire world on digital online but that's not the only thing we did we also created our own content we I think we made around 550 recipe videos because people were hungry for you know information on cooking so 550 recipe videos in 11 Indian languages we wanted to expand our reach footprint across the entire country we hosted them on our youtube channel today that channel has around I think three and a half subscribers are to wish 25 to 30 percent were added during these last seven months so a lot of things we've done and not only in terms of being able to connect and communicate with people the most important thing that we had to do during this COVID times was also to be able to physically connect to a loyal customer base make sure when they were spending time at home when they had no option of leaving home and going or shopping we were still able to bring a mood products to their doorstep so that was very important to us wow this is amazing you know I was I was seeing a lot of recipe you know a lot of recipes right I was looking up on the website and but somehow I've you know I've not seen it in a lot of Facebook groups so I didn't know but this is amazing it's it's mind-blowing and you know I think it also helped like I think cooking is is therapeutic it is therapeutic for a lot of people right and for the people who never knew what it even meant like or felt like once they indulged or had to do it you know it just it's it's a very good it's the time when you know you bond with the family it feels good so I think also the fact that like a billion views is is mind-blowing right a billion views have only been heard of on like TikTok but this just shows right because people had so much time at hand in utilizing that time you know cooking and seeing recipes and if you know I'm all stepped up as a brand to provide that you know that's amazing I'll definitely check it out you said this is on your Facebook page yes it is okay and all of these were professional chefs so like I said there were the entire spectrum of chefs so we have celebrity chefs we even had chef Thomas who if you've heard of him he's the royal chef the king of Saudi so from that end of the spectrum to a lot of professional chefs who had time to spare fortunately during this entire COVID period and then there were a lot of home chefs too so people and people who wanted to share that specific you know the family recipe that had been treasured with their family for generations and they wanted to share it with the world so we I remember one of the most popular sessions was by a lady from Rajasthan who shared her recipe for dal bhati and the kind of views she got and the responses that we were getting when she was live I mean that was kind of phenomenal very encouraging and the people who come on again and again we have as many a session seven sessions a day and these are on very specific time bands and they happen from across the entire world largely India but then we have also chefs who join us from different countries very exciting I'm sure Adith you know we'll have things later so I'll come back I'll come back by one with you know a couple of more questions but Vincent ice cream is something we all love we continue to love and so for me lockdown was the time when I first time ever created ice cream at home right just and again it was more craving than anything else and for for my son so I created an almond milk ice cream without an ice cream maker so it's interesting we were looking at some polls right that Adith did in his community also and about 45 percent people said that they've started making ice cream at home right and this was a recent poll where 55 percent the rest of the people said they continue to like get it from outside or you know order in but 45 percent said they make it at home and and and the other sort of so that's one trend there right like how have you seen the impact the other the other interesting thing is this whole health consciousness right it's all so immunity is very important right having overall healthy foods which means more awareness around ingredients and you know lesser sugar has just it's just become like you know people have linked it all together that overall if I stay healthy if I stay fit then that will lead to a higher immunity right so how have you seen the impact of all of you know both of these trends like making ice cream at home and sort of more healthy less sugar okay so yeah both the questions are interesting with the first one is a little bit scarier for the category category we operate or a brand that we run making ice creams at home means shutting down which we do not want so definitely during during March to June when the peak was too high we suffered a lot because those are the four months where ice cream sells the most it's summertime and that was the exact time when markets were shut dealers were shut we couldn't we couldn't perform anything factories were also almost shut the production was down to five percent what the trend that we saw is while you saw while the thing that you said is absolutely correct people try making ice cream right people looking for recipes online however the challenge of making ice creams in home versus the ice creams manufactured in a factory are completely different while you can make most of your loved foods or loved recipes at home it's very difficult to replicate a cheese making process an ice cream making process at home okay so the paneer that you get probably we make paneer at home but the paneer that you get from among the the soft paneer it's completely a different feel that you have so yes we we saw that trend however the trend has changed and for the good we have we have come back to normalcy at least in terms of dining out as as you mentioned the 45 percent levels in all the metro cities where we used to sell online the food aggregators all through our own platforms we've reached that mark again so so one thing is that the people have started coming back to ice creams as a category which was a little bit that difficult to make at replicated at home second not just replicating it but also preserving it for a longer period of time that's another challenge when it comes to a category like ice creams so the the texture has to remain you cannot there cannot be ice crystals forming in your ice cream otherwise you get frozen bites so these are some critical product features which prohibit a person to make the category of the product at home the second thing which you asked is about the immunity yes again during during covid the first thing that cropped up for everybody was will eating something cold make me immune or lower my immunity to covid that was the question on everybody's mind so the ice cream ic mar or the ice cream group they also came out with a release or with a press release that eating ice creams doesn't lower your immunity or doesn't make you susceptible to corona virus so that was clear evidence however we saw brands we saw brands coming up with healthy ice cream honey ice cream okay now we as a brand have more as a brand we always believe that ice creams for example the way you said you made an ice cream out of for the joy for your son okay that is what ice creams bring to our life it doesn't bring immunity doesn't bring health if you want health there is there are healthy foods if you want immunity there are medicines but ice cream is something different we do not want to tamper with that feeling of an ice cream and we stayed consciously we stayed away from that immunity ice cream but because it's it's just there for a few days or for a few months it's not gonna last the only immunity yes people find ice creams very sweet so probably sugar free or low calorie could be the next gen ice cream that people will be waiting for and yes there are some inroads happening there are there are many private brands private labels who are into the low calorie ice creams so yes that there could be a way for low calorie or sugar free ice creams going forward but immunity boosters probably not at least not have more I think that's a very sensible you're right right like I don't know if I would buy a healthy ice cream maybe we can do a poll to find out if I may add so we were one of those who did launch healthy ice cream and we have we have a healthy ice cream which is doing extremely well so the first reaction was healthy and ice cream will the two meet because like our friend said ice cream is about taste and indulgence right it's about the joy of eating but the first scoop the first spoonful that people take from a healthy ice cream and say wow healthy ice cream with immunity and can it taste so good so that's what we aim to do you know build an immunity into a product that people already like and then make it so so the taste so awesome that they love the taste and come back for the taste of it and immunity comes as an add on benefit so ice cream is not the only one in which we did the immunity range we did a lot of milk beverages so we've got to see do ginger do with ashwagandha do then so many things with an entire range of milk beverages which were immunity you know based on the immunity platform a lot of our campaigns were on immunity we position in fact milk itself the basic the most basic product that we market that itself is something which enhances human immunity and we had a big campaign during this covid times repositioning milk as an immunity booster immunity enhancer for the human body so yes immunity is something that we worked on and in terms of product innovation in terms of putting in new products in the market a lot and a lot of immunity products that we came out with if you check our facebook page right now we are having a big facebook campaign on one of our latest immunity introductions innovations and ice cream again we call it immunity chakra and it's got three immunity ingredients in it so it's something that i'm sure a few i mean people will people have taken to it and immunity to in our mind really works in food products and people are looking out for immunity boosters especially the ones that also taste good yeah so i think i mean you know yeah both points of view are right ice cream is like i would i would love to have chocolate ice cream because i always love chocolate ice cream but yeah given a choice you know maybe someone would say let me try that healthy ice cream now whether healthy in that form leads to immunity of course the ingredients benefits are proven but in that cold form does healthy lead to immunity is something that you know it's i mean it's not tangible right it is debatable but i understand and it's it's truly completely sort of affected our choices i actually since you mentioned this i have i have one question you know before adit i come to you that you know for these new products i did see that you know amul has launched a whole range of new products right given that this was pretty much post sort of lockdown right given that there was no consumer research happening in person clearly people are not going out were there any efforts done in terms of understanding you know insights or sort of looking at conversations because every single brand right so the last webinar we did was on personal hygiene and there's 300 new brands come up with uh you know sanitizers and believe it or not like some of the market leaders right their share has gone the share of voice has reduced because because of non-availability people you know just started buying lot of new brands so uh every brand pretty much has launched some form of a immunity product uh you know even in the food space uh but what to launch and you know how to even create so again out of 100 healthy products which ones do i choose that are most effective right so educating consumers but also first finding out that word because we you know clearly like there was a spike in like the card are the concoctions uh you know doing those things at home but just wanted to understand so where are you tapping into insights and where are you educating so recipes is of course a great way of education but uh for these new products how is that education happening so is the question on how do we conceptualize and generate ideas when you products and bring it into you know bring them to the market or is about post launch and then educating the consumers about them but let me answer let me answer the spirit of spirit of what you uh what you wanted to ask yes in terms of innovation and how we do it and how we do it even during the covid times believe me new product innovation is into our is in our DNA is deeply ingrained in the DNA of our mold so even prior to covid we were doing at an average we have something called a new product introduction index we call it npi index and our npi index was more than two new products every month so in 48 months we had done an average of more than two new product introductions every month from our mold that's the kind of new product introduction rate we have so we obviously have a well structured system that scans the environment that continuously interacts with end users generates ideas from different sources evaluates those ideas you know test out the viability of those ideas in the field in the market and through a process of iterative you know product evaluation and a series of gaze and filters we are able to zero down on those products at peak that will actually work a mool works on the concept of what we call umbrella branding so you got one brand and a host of products under the grant we are very careful when we evaluate a product in terms of its viability and in terms of consumer response it is likely to elicit so when you bring something to the market it goes through very rigorous field test consumer evaluation test and we are very confident only when we are very confident it becomes in a mool product right so those systems helped us even during the covid times and well we had different ways since obviously field researchers etc were limited in the initial days of the lockdown especially in the first three months we had our own way of testing out products we also use common sense a lot so well if there is you know there's a desire for immunity based food products obviously healthy do the something that has been in India for generations it does not really require a you know a great stretch of imagination to know that healthy do it could be launched or for that matter tulsi do ginger do because those are something which are intuitively things that Indians understand as immunity boosters we just had to make sure that the products when they come to the market taste good and in food product when the the moment you take the first sip of the first bite it has to you know have you hooked so that is that is what we aim to do right very interesting the NPI index I'm learning a lot of new things today so I did I did just you know I've I've known I did since a few months now you know we I met him the first time when we did a user interview with him because he had installed convo site was using it for his facebook group and was very inspiring to listen to his journey because he's now a full-time community leader and runs one of the most popular food communities in Delhi I did help us understand you know one is your journey of course you know it's very inspirational but who are these people who are a part of the community and there's so many channels online right where we can get they can go and get information on food on recipes there's there's brands there's celebrities right who are posting online why would why would they come to a facebook group and and talk like who and who are these people are they primarily chefs are the individuals sure so thanks for your kind words first so I'm I'm glad you found my journey inspirational and I'm really pleased to hear that and hello to everybody so when I started this facebook community this was way back in 2015 and at that time I felt there's a vacuum and there's a need of having a close-knit community of food lovers and anybody who is associated with food in any manner can happily come and engage and I'm pleased to see over the years that's exactly what's happened so to answer your question all kinds of people who are in some way associated to food be it their a passionate food lover or their business revolves around food or their food professionals or their top bloggers of food anybody who is associated with food is welcome to be a part of deli foodies and is having a great time so those are the kind of people who are there in my community and to answer the second part of your question brands would have a great time because I was listening to some of the insights shared by both these team panelists there see when I come to ice creams I'll say I'm more of a purist so when something like a healthy ice cream is mentioned my eyes go up and it's so I think the brands need to come into the communities and listen to what the actual pulse of the nation is saying so we would gladly I may be wrong I'm saying I speak for myself where the community could prove me wrong because it's an open democratic community but I feel you know as a person as a foodie I do give into my indulgences all the time and so I try to strike a balance especially during these times where health is the most important thing so I always try to have a nice diet on the weekdays and on the weekends I cheat so ice cream is a part of my cheat so so so on my cheat day I would rather have a pure casata or a hot chocolate fudge or my favorite the flavor is blackcurrant rather than go for a healthy ice cream so so the brands would be more than welcome to before launching their product come into some of our communities and check like you I'm sure do a lot of research your own ways of finding out will this product actually work so have a sample and maybe come on board and so this is what communities offer this is what we offer brands can come on board maybe a restaurant who wants to start a new innovative fusion cuisine because a lot of time you know we keep hearing tandoori momos doing really well now but a lot of purists say we don't like tandoori momos we love the traditional steamed and fried momos so before launching it actually come on board and test test and get those insights and they will help them so that's where I think communities offer a lot to brands, restaurants, recipe creators all of them anybody who's associated with food because this is where foodies are. So Adith tell me a little bit more like when I was you know chatting with you yesterday and asking you about post-COVID right what all happened and there's a few themes that you spoke about which were very interesting that especially the semi-cooked and DIY right like how from the initial knee jerk to just cooking at home to now being fatigued from cooking at home in this trend of so tell us a little bit more that what happened post-COVID just in terms of conversations where did this shift immediately and where are they now? So Tamanna you know as I mentioned yesterday I'll mention it again today for everybody to hear you know COVID has been around for a long time now it's not something new now but if you go back when it came back earlier so people were really shocked and people were scared so the behavior and the conversations in the community revolved around what they were feeling they were scared eating out dining out was not an option at that time lockdown was imposed people are locked up inside they wanted to use food to boost up their immunity be at the peak of their game peak of their health that's what they wanted to do initially and they couldn't just go to a swiggy or a tomato and order in maybe a lot of people choose healthy eating out options also but that was not an option so dining out became dining in focus was more on people cooking in the initial days and everybody wanted those as you mentioned immunity boosting kadas well a lot of people started coming up with immunity boosting ladoos and those posts went viral on our communities that started happening so later on what happened was and I for one I'm a passionate cooking and I also find cooking therapeutic but I don't do it regularly I also started doing it more often I we with my wife's help we made an excellent butter chicken which was one of the best tasting butter chickens we had so we did that initially we all were excited later on when the unlockdown started happening dining out and ordering out more precisely became an option again and as you said fatigue started setting in we got tired of our newfound energy we had coffee cooking over a lot of cooking has happened so again dining out became an option people started venturing out and at that same time some of them who are not very adventurous they didn't want to go out but they wanted to order in with the newfound research which is coming in like eating out and ordering from outside is fairly safe if a number of protocols are met and brands also began to assure the end consumers like all the hygiene practices all the safety protocols are being met so go ahead and order from us so people started doing it and during this time brands and restaurants also added a new product to their inventory which is do-it-yourself meal kits which is I'll take an example of in my dad days also I have a lot of proteins so I have to cook my proteins on my own so they came up with marinated chicken marinated paneer pre-marinated which is semi-cooked they do everything but in the end the end finishing I do it in my oven or my fryer so it's done in my own in front of my own eyes so and I really liked it and now that a lot of options are still available I still find I'm still buying those do-it-yourself the products and I'm using them so things are changing as with covid people earlier were scared and on the the conversations were reflecting on that later on people are now learning to live with covid and that same change is being reflected in the conversations also earlier there was a place for everybody wanted to say in the post we have all kinds of posts on our community so people used to share their breakfast posts and you used to mention in the initial days of covid oh I start my day now with tulsi drops so that those conversations were really peaking people wanted to say that look we are doing a lot of healthy stuff in our diet now and now later on you see a lot of normalcy return a lot of people are in fact sharing giving in to those cravings sharing having street food making street food at home ordering street food has started and people are doing it so the conversations are changing people are learning to as the lockdown is happening as with the outside society something similar is happening inside the community also and how does how do the members react when a brand so I believe you've you've been doing brand campaigns right even even from before but how do the members react you know when brands come and want to talk to them or any insights can you take some examples sure so you know I've always advocated this to the brands also because being a community entrepreneur myself and I'm an ex media sales guy myself so I've been on both sides so so what I advocate to the brands is the messaging or the conversations when you engage with the community members should be subtle and indirect and not more in in your face you can't just have a know like what you do and say a newspaper you can't have that same creative in a community you need to have the conversations tweak in a way that the members feel the brand is offering something valuable to them be it a contest be it a nice giveaway be it some insights about why consumers should choose their brand I'll take an example of a fairly new brand which is a food delivery guy primarily focusing on non-veg products good to go so during COVID a lot of people started to stop ordering non-veg foods because there was a lot of gray area about is non-veg safe to order from outside or not so their sales suffered and at that time they seek to help the founder of that company called me up and they said let me educate the members about the safety precautions we are doing so in that creative they showed the rider fully masked and they showed that they are also taking care of all the safety precautions and the product which we are delivering to you is absolutely safe to consume and that work that work a lot of people said yes we did order after seeing this creative and we really love the quality of stuff which this guy is giving so this is where communities can really help brands and brands can also tweak their messaging like right now in Diwali you can have a Diwali specific messaging from the brand you can simply wish Diwali to the members and have a Diwali centric recipe contest we've got two of those going on live right now as we talk so a lot of this can be done a lot of this being done so a lot to offer or so a lot of recipe contests yeah this community has a lot of recipe contests there's I think one going on with Ashur Vadaata one going on with some yeah okay that's I wanted to come back to Pawan and Vincent and ask about this whole semi cooked or the DIY it's I think what it's doing is and what we're seeing in conversation it kind of brings together this feeling of doing it yourself so it's still that satisfaction while you know reducing the time right and so are there any innovations and I know it's you know very difficult for ice cream or maybe it is not maybe we just need to think a little bit more but what's the thought there like is that a trend that you know especially like sort of the newer generation is that something they'll adopt because it's a habit that's also become right not that I'll go and make ice cream every single time but you know there's certain things have become a part of the habit so what what is the thought around that any kind of research there or newer products okay you should I go first in this or Vincent you want to take this no you can probably okay all right so what you know our core competence is food products and specifically milk and dairy products and a lot of these products go into the kitchen as ingredients in food preparation right and then we have a lot of ready to eat products as well which say beverages chocolates and mithai and so on so what we have been doing over the in recent years is moving up the value chain moving up the value ladder and converting our ingredient products into ready to cook or ready to eat products so for example we have cheese amul cheese so out of that we make amul cheese popcorn so amul cheese parathas amul cheese onion parathas we more precise and then these come in frozen forms and consumers simply have to take them home if they want they can just just heat them up and cook them on a tawa so it's ready to cook basically or they can do a lot of their own creativity to it so you can do garnishing you can add some more of your own ideas to it and make it even bigger and better for example we've had a protocol frozen pizzas for years so frozen pizzas again we sell pizza cheese the mozzarella cheese and then we came out with a frozen pizzas so these frozen pizzas people buy them and then they do their own garnishing they do their own toppings of course pizza is all about toppings and crust right so once they have a frozen pizza which already is you know pre-garnish but they can do a lot of creativity on it and do the pizzas as for their own customize it as for their own taste and just to delight their own family even kids so we do that moving up the value ladder is a conscious step that we've taken we have dahi so what we do is make dahi tikis and these are again a range of frozen dahi tikis that we market and people take them home now of course you can have dahi tikis as it is just put them in your you know you just cook them and they're ready to eat or you can then use your creative creativity and do a lot of garnishing you can do some value act to it you can add your own creative inputs and you know delight your families so a lot of things like these we are doing paneer so we make paneer nuggets so again cheese we got cheese popcorns and cheese you know so a whole range of value adds products which are now either ready to cook or products which can be you know taken home and well users can do their own creative inputs on it and do their own value add and serve it to their families or just have it at home and enjoy that's what we do it's very interesting so mostly frozen foods which we can bring home and fry and you know I'm sure in like next month's out of the two new products one might be like do it yourself like even non-frozen right there can be innovation there where absolutely absolutely so that can also be done so you can have a whole kit of things and then but of course we do those combos so example on many of these e-commerce sites we there are combos which happen so a condensed milk which goes by the brand Amul Mitai made which is you know condensed sweetened condensed milk so that and in the carrot season so there's a combo which happens with carrots and this and then of course we have our own recipe that people can take and make gajar ka halwa at home or for that matter you know paneer and frozen peas so frozen peas and paneer a lot of e-commerce sites they do a lot of bundling and then their recipes of making mutton paneer at home so those kind of things do happen even today very interesting okay um i wouldn't press oh and i do you have any other questions otherwise we have some questions for vince into uh i think he was gonna yeah i'll be quick on this yeah so in specific to the what's specific to the ice cream category okay the challenge with diy is the last mile connectivity okay uh you need ice creams to be in their form by the time it reaches home you either pick them up from a modern store or you you you order them online by the time it reaches home it's almost ready to eat okay you can't store it again and you can't make a recipe out of it so that that's one challenge uh is the infrastructure for a frozen product which has to be frozen in nature during consumption that's a big challenge for us so as a brand yes we've taken some learnings during the covid times and we've come up with certain packaging again the packaging is not very environment friendly it is still in thermocol boxes but it gives longevity to the product it improves the shelf life for a product for a consumer to have an ice cream and do it by themselves if they want to convert an ice cream into a sundae into a kasata or into some other form which they want at home so this is something that we've innovated recently just with packaging and not with the product policy so uh so that is how we are helping people are helping our consumers to get their DIY kit at home right right very interesting okay so you know our conversation on butter chicken and kasatas can go on forever but since we have a timeline to stick to we can always take this conversation offline after the session's over so thank you so much speakers for this amazing chat that we've had and uh our presenting partners conversation I just have some quick questions from the audiences to each of our speakers uh we'll start with you Damanna uh so uh question says that do you think us ours or restaurants should now also have a community budget understand changes and preferences and consumer behavior as it is it is impossible to speak uh with the customer inside a restaurant no one is entering and people who are coming want to leave immediately yeah your thoughts Damanna yeah so I think uh again from an insights perspective uh you know the reason we started doing this uh you know once we had our own communities we were very fascinated with the depth in conversations right and that's where we we built category specific models to understand I mean end of the day it's what people are talking how do we meaningfully get an insight out of it and take an action so uh yeah whether it's restaurants or like some of the charts that I you know showed you it's all from conversations it's like people talking if somebody was to do a model of this webinar and say that you know these are the top themes I'm sure what will come out is DIY and that's really the power of aggregating millions of conversations and getting to the right insights and there's insights you get on open social media platforms as well because people are commenting on pages and instagram etc but it's still not a two-way communication channel but two-way communication channel is where people are conversing where it's a trusted forum or a community and facebook groups just because of the scale so just two weeks back facebook groups came up uh there was a global community summit in which uh you know the number now of people that interact meaningfully in communities just groups every month is 1.8 billion so what's contributing to pretty much all the engagement on facebook is groups right it's not a pages and that's because you and I have changed today right we seek authentic conversations and that's where we sort of get to do so yeah I mean you know restaurants and definitely should uh uh get insights from conversations absolutely thanks I see a comment here and it says I really like the cakes that have more has come up with wins and that's for you I just see that comment in the chat with a smiley so I'm getting hungrier now and I have to fast today so I'm about to say that yeah we have lots and lots of questions coming in from the audiences I would once again want to remind that all these conversations will be live on our social media handles you can take it ahead there so really over to you Pavan the question here says that Amul has always understood the pulse of the Indian community via the Amul girl cartoon and always kind of depicted in its truest sense how do you get these strong consumer insights from the entire Indian community at large so of course uh that's in our DNA we have learned to be consumer focus and we keep our finger on the pulse of you know the people who matter most the end users so that's that's we've always done and we perfected the art over the decades and that's what Amul is all about Amul is all about being able to anticipate things that are happening in society even before they happen and be in sync for the times and stay in fact try and stay ahead a couple of steps ahead of the times so that's what we do and we keep in sync and we keep in touch with the people who matter most to us our loyal consumers right right thanks so much Pavan um the next question goes for Vincent it says ice cream joints and metro seem to be famous and almost unbranded companies are becoming the brand in the ice cream industry has community marketing played a role in changing this and how has have more tried to work on the brand any example that you'd want to share uh okay uh as a brand as have more we operate into both the categories one is the retail segment and the other is the ice cream parlours to which the question is very specific okay uh yes ice creams are or were more regional in nature until infrastructure was built a cold frozen supply chain was built and and and as a product it's growing because the per capita consumption uh in india is still 350 ml that's a per capita consumption so there is a lot a lot of headroom for ice cream as a category to grow so hence you and and and the mechanics or or the science behind making an ice cream there is there's no rocket science okay so that you you can make ice creams uh in a very small factory all you need is a good deep freezer to connect it at a retail store and sell it from there the real challenge lies in the distribution part and that is why you see small small small outlets or independent outlets in different parts of the cities coming up cropping up and establishing themselves absolutely in terms of community messaging has that worked yes online food or online aggregators pure advocacy or network advocacy has has helped develop this entire online gaming or this online food business i would say and and that is where these smaller brands or these independent individual private labels are making a lot of money from we said uh talking of you know communication and messaging there's a small addition to your question that says that how is have more using digital to persuade more people to have more ice cream not that it requires a lot of persuasion but still okay so so there are there are two hidden questions in here one is uh communicating ice creams outside of summer okay where where the need for a consumer is not very evident but for us as a brand it's very evident we have to make sales we have to grow so how do we communicate to them that's one point and the second is how do we reach to them through the online platform and through the offline platform right so the way we have we've targeted uh this communication is we've picked up geographies for example the the moment we came out of covid it was monsoons and then we entered into the beginning of winter okay which is again a lean period for ice creams but we picked up geographies like gujarat rajasthan where neither monsoons are strong and also winter arrives somewhere in december january so we upped our marketing spends in these geographies and we went online so right now for example we have a series called has more passport with a local select in gujarat mallard and we are taking regional marketing as the route to go out and meet to consumers talk to them about our product the different kind of things that we have that's one how we communicate and on the second line of how we ensure our products go there to the consumer online we've launched a new range of ice creams called hash more to go okay now by the name itself it's hash it means it's online more to go it's on the go for you it's it's an exclusive range of ice creams only meant to be sold online so again we are catering to the consumer getting them connected hooked on to online and we've made a product available online to these consumers so we are piloting this in and the right now where our ho is and then we plan to take it to the rest of India awesome I get the next question is to you the question goes like have you done campaigns in your community with only large food brands or restaurants are also interested to actively participate in your community so to be honest restaurants are actively doing a lot of stuff in some of the other communities and I'll be honest to say that I've not been very actively in in touch with the restaurant owners but it's starting to happen now more so in covid they do there's a lot of room for restaurant owners to come and gain valuable insights for them but being an ex media guy myself my initial conversations happened with brands bigger and smaller so I've been guilty of not reaching out to restaurants through strike conversations earlier but yes a lot of indirect conversations around restaurants automatically are happening in communities because pre covid a lot of people were dining out and they used to have organic reviews of those places so those conversations were happening but yes there is a lot of scope now with the hospitality industry really hit and communities can really offer a lot by reaching out to the audience and tell them like look at the best practices which the restaurants are now offering so lots of scope which can be done a lot of communities are doing it we are not very active in it we're not very active in it but it can be done right okay we have some more questions live from the audience somebody called Sneha Kulkarni is asking what's the link on fb Sneha you can log into any of our social handles and you'll find all our speakers there you'll find the conversation live there the next question because this question was asked at 542 so I think it was funny was talking about the live cooking I don't know if you have the link you could put it in the chat or just I mean just see Amul facebook page so it's very easy to find and you can it's already got one I guess two million fans right now so I guess if you just like that page you will automatically get the notification whenever that specific recipe show is live and we have as many as seven sessions in a day so it goes live at different times and the last one is at 11 p.m in the night so every night and then you will just go ahead and like the Facebook page and you'll get those notifications every time there's a show which is live right great so we are running short of time so we want to quickly wrap up the session I would once again want to thank all our speakers here of course our presenting partner conversation thank you to each one of you for making this conversation interesting and almost delectable you know we can take this conversation offline like I mentioned on our social handles thank you so much for joining us this evening thanks all right thank you thank you thank you thank you


What's up everybody, Jayz here with jayspeakscasebrakes.com, Jason Tatum-Rookies, 17-18 Panini Dominion Basketball, 3 box, half case break, random teams number one just sold out.  If you see your name there from Josexcel, 589, you are in. If you bought a spot straight up from Oliver Dunn and Nick, you are also in. And good luck to everybody, thank you for the fill. Roll it, and we got ourselves a 5 out of 5 for 10 times. One, two, three, four, five, six, seven, eight, nine, and ten. Michael, down to Nick. 5 out of 5, 10 times here now. One, two, three, four, five, six, seven, eight, nine, ten. Getting sons out of the Oklahoma City Thunder. And Michael, you have the sons, Ryan, Shackleton with those Celtics, Nick with the Knicks. Kev, you have the Grizzlies as well as the Hawks, Aaron with the Magic. Kevin, you have the Hornets, Joe Andreessen with the Pacers. Aaron, you have the 76ers, Nick with the Kings, Willem with the Bucks. Bill with the Heat, Joshua with the Spurs, Nick with the Rockets and Bulls. Oliver, you have the Mavericks, Joe with the Wizards, Nuggets, and then John with the Pistons. Joshua, you have the Raptors, Oliver with the Lakers, Nick with the Blazers. Chad with the Cavs, Matthew with the Jazz. Pedro with the Tewas, Aaron with the Warriors. Ryan Gomes with the Nets, Robert Throne with the Pelicans. Kevin with the Clippers and Nick with the Oklahoma City Thunder. Anybody want to trade? If not, close the trade win in about a minute. Still waiting for redemption, Ryan? Oh, man. Let's make it two, yeah. All right, let's close it. Yeah, Panina has actually been sending out a lot of redemptions. Like, a lot more than I thought, you know? Hopefully, Tatum signed, you know? All right, so three to the left, three to the right. This is a half case break, so the second half will be posted soon, I'm sure.  Let's see which three boxes we use here. One, two, three left, four, five, six right. Five, one, two, three, four, five, six. RIP to the Mamba. Right on the top. We got Bam Adebayo. That is 68 out of 199. Little rookie there for the Heats. For the Spurs to 75. Yeah, Bill, yeah, there you go, man. With the Bam. D'Angelo Russell, Jeremy Lynn. Demir Kero on Alan Crabb. Little quads to 75. Brooklyn, that's going to Ryan Goves. Little Shrump. Shrump. Three-color Passion Auto. 12 out of 25 for the Dallas Mavericks. Detlef. Dallas, that is going to Oliver. Nikolai Jokic. 27 out of 49. And the last one here is a Redemption. Let's see. It's a rookie Jersey autographs bronze. Got number 175. Starts with a J. Oh. Jordan. Jordan Bell. It's actually going to the Golden State Warriors at the time. He's a rookie for the Warriors. Aaron Pettit with the worst. Little pro duck right there. That was a very big tease. Justin Patton. Musso T. Wolves. Out of 49. Victor Lodipo, 11 out of 25. Little base. Raptors quads. That's Dimarja Rosen-Kaulari. Pascal Siakam. And Serge Ambaka. Derek White. Nice. Rookie showcase. Patch autographs, 10 out of 10. That's very nice. Out of 25. Gozo. The Rockets. He's a Rockets going to Nick Stover. And we got Frank Mason, the third. To 199. Sacramento Kings. That is going to Nick Stover. Last one, guys. Dude, Peter Duggar cannot guard anything, Davis. Ooh, nice little lawns of all. Lakers. That's 177 out of 199. Lakers. Oliver. Ennis Cantor. To 25. Nix. We got a quad right here. Lonzo, Donovan Mitchell, Malik Monk, and OG. It'll be a little randomizer at the end of the break. Lakers, Oliver, jazz, Matthew, Charlotte, Kevin, and Raptors. Joshua. Mr. Hennessy. JR Smith. 49 out of 99. Or 40. 45 out of 49. Cavs Edition. Wow. Wow. Ryan. Said he likes to see a Kobe. It's a 9 out of 10. Kobe Bryant. Patch Auto. Out of Dominion. Oliver, have yourself a day with me today. 9 out of 10. And Ivan Rath. For the Memphis Grizzlies. Well, there you go. Not a bad three box breaker there. Not that you have that Kobe. 9 out of 10. Lonzo. Very nice stuff this Dominion is. Again, the second half's in the store. Hey, no big rookie. Big bet on this side. Could be some nice stuff. Appreciate it, guys. Now, let's give away this quad right here. Let's see who gets that. I'm sorry, I'm definitely going to go on the ground. Roll it. 4-1, 5 times. Good luck. 1, 2, 3, 4. Staying with the jazz. Matthew Garner with that one. And there you go, guys. What a great break. Second half should be posted soon, guys. Appreciate it.


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Her love for beauty helped her overcome the challenges she faced while trying to put up a beauty business and when she finally made it, Jen Kanampu decided to pass on her inborn talent and the skills learnt to other interested parties. I was not well trained but I earned my talent. I was doing the hair very well but I realized I couldn't see people doing the hair. I realized I was not very much professional so I went back to neighbors college in Karyobang South where I specialized so much on living. Then I went back again. This time the salon picked very well so I earned a challenge stood for employees because now most of people are never trained there. Not most, at least I didn't get anybody who had done a dressing or a beauty so I decided to train my union employees and that's when I started impacting the society. So I started getting gas, training them so that they can work for me and I trained of 12 gas and then I employed some. I employed them, some got jobs from some areas but with time I decided to come back to Nairobi because I know Nairobi is where there's population, there's where there's fashion. So that time I was fully equipped with the knowledge and skills. Due to limitations in terms of space, Jen came up with ways to advance her good cause to the society. I still wanted to train other youth because I never trusted some people who are doing the weaving, the bleeding, the way I see them being done. I was not up so I decided to train my own girls and this one I was doing it free. So I could train a girl and a employer. So I even trained my house girl so now I was well equipped because I earned my employees who were well trained by me and then I showed it was something I can do for one. So apart from training them for free, I started changing very little money. Actually I started by the 2500 because my salon was small, it could not accommodate all of them. So the less I could get my friends, I could walk into beauty parlors and salons to ask if they need the girls and they were desperately wanting that project. So I started a project of training girls and doing the electric job placement. So when I started that it was really working for me because I got so many youth to train so I could imagine like me when I was young. Actually I didn't get anyone to mentor me that I shouldn't do and reason because the society is really against kazi amukon. It's for people who have not gone to school so I didn't get someone to tell me even your talent can be improved. So I took that advantage to mentor girls that not only the white color jobs can work for them even your kali can work for them. Actually beauty industry is very very profitable. So I started mentoring girls on that. Some were saying it is, yes I know how to make the air but I don't want to do it because nya watu nya was. So I could mentor them, I could tell them how profitable it is and then they could do it. We could work the journey together. I looked for jobs for them and then they could be happy and then later they can't tell me okay it's better you send that to me because I was not to do it. I was waiting until I would be taken to college, I would do teaching, I would do nothing but I convinced them even air dressing and beauty can make good mornings to them. Her motivation she says was from a life experience. I do this because of my life. My life when I was young actually I got married at a very tender age because I was waiting for that college to go to a big college, to go to university and my family was not very well up. So I was waiting because nobody told me I was doing air dressing even when I was at home.  So I'm doing it because I want them to realize that even talent can transform their lives. I want to cover a large number. I want to train as many as possible youth so that our society will not be financially well and the economy will go high because we will not have so many high dollars. So I want my school to have as many students as possible and then because for now like now the people are requesting me for employees they are more than the girls I have. So I don't want people to struggle and looking for skilled girls or boys. When determining the right person to train Jen follows a new process. For training actually I don't pick anybody it must be from someone like a friend who gives me a history of a despolitical so I could fall up and find out if it is true. When I train them and I want to absorb them in my industry I don't just pick anybody. Actually the training takes six months.  Yeah because this job you can even work after sakumi also like when you have winning settings you will work even at night so that's what I consider but still if you don't have that I can cancel you so that you can I can mentor you so that you can get that luck. Training they take from two weeks to one year because like now you are coming you want to train only on knees you can take three months you want to do only massage you take two weeks so it depends on what you want to take or what after I cancel you I ask you what do you feel what do you feel you can do what do you feel your heart want so if you want to do hand raising hand raising and knees are the most difficult things to train so if you are taking the hand raising or knees hand raising will take six months knees will take three months if you want a shot because maybe somebody want to maybe you have gotten a job somewhere and you want to train only facial or only makeup you take like one month At her beauty center there are a number of services offered to the clientele we do hand raising for one hand raising start with some point let's wash on the blow dry we do blending we do relaxing we do weaving we do natural hair styles like finger curls twisting all the natural hair styles we do them the unit is called natural hair styles then we do locks both permanent and artificial locks so that's hand hair dressing so we go to beauty beauty we do massage makeup pende cure manicure and facial so we go to nail technology we do gel application cutex application acrylics gum gel and what you see yeah they are loose five that's what we do we do babali air cut and the indian end massage she is proud that some of her trainees have become successful in life I have trained several girls I started with my house girl but now she has a home job in the welcome I trained another house girl she has a job twin here in Nairobi she has opened a home salon here in Nairobi I have trained several people working somewhere my name is Monica Jambi I'm a former student of talk beauty but currently I'm working thanks to her so Jane first I didn't know her she was she wasn't my teacher she used to do it here and then within as in how you are you know when we were interacting with her I learnt she had a school at that time I was in a school and I didn't know what I was going to do so I was really confused because I was not working I was not learning then she told me I can come and learn her dressing and you know I can get a job and I wanted a job at that time so when I started learning I wanted to do makeup alone because I had a passion in makeup and then she told me you know you should do everything you should know about hair about you should like you should be well and good you should know a lot of stuff so that you can be good for the market I wanted to do makeup but then I just took the whole course so everything she specializes in I learnt whether it's her dressing or Baba Reen everything I did everything like there's nothing I can't do right now Aside from beauty training Jane also engages in other projects that are beneficial to the society I do mentorship actually when I started mentorship when I started my business I never had anyone to tell me who this way, who that way so I started it without knowing remember I came out of the office to business so I first opened the business closed changed the station changed the location doing this so I started mentoring people on business so I coach people on business how to start a business where to get the capture how to learn a business that's no capital how to have the challenges and diversity in business so that's one project I'm doing and that project I'm doing I am I am helping the people who are not able like the children I have a group called Lua givers we went in a group we go to help people who are vulnerable so we have visited several children homes and rescue homes personally I go with my students so I do it as my my college, my college is called the beauty college so we go as the beauty we go and do them pedikua manikua and they split them wash them shape them at least we do this every month I have to go to one of the children home I have gone to winds over daf I have gone to another one in Josuka I have gone to another one in Mikamuru another one in Luaikos winds over daf so when we go there we buy for them food then we do those beauty services to them remember like those small boys some they don't go to kinyons so I go to shave them I go with my team then we shave them and we do broad ride to them cars and when the school closes like December we go and make the I.M. with her she's a good teacher she's caging and she's loving and then sometimes she's tough she's good and also she really pushes you you know when sometimes like for example me I was like like hairdressing I really didn't want that because it was very hectic like you know like doing hair perfectly it's not easy but then she really pushes you she tells you you need to know this because it's important because sometimes people will always do their hair but people won't always do makeup but hair they need to do it in her endeavors she has faced a number of difficulties our industry is not well taken by the society and the community so living is really affecting me because whenever I get a student maybe he's from the upcanton she cannot get it right if you tell her to make makeup to do a makeup and as I made your lipstick I made your lipstick just because from the world go it is criticized sometimes sometimes my guests they make noise when they are going home and sometimes you know they are used they come to school they pretend they have come to school if they can't wear uniform and then the parents they complain but I have been handling it very well now I have had when you come to school you come in uniform when you go out of the school you go in uniform don't come in anything to change what strategic method does she use for her marketing? networking is the most important way of marketing because now I am a sadonist somebody is studying cakes somebody is doing events so when we come to Gelda we cannot do the business together so if there is maybe an event like a wedding somewhere somebody is making a cake and getting I am the makeup artist I do the makeup and hair the one who is doing the decorations will decorate the ground and now with that now you will see we have network together the fast she has reached Jen is thankful to those who stood by her in times of need I want to thank my students because they have been there for me they trust me they believe in me it's not easy for somebody to believe in what you are telling for almost a year or six months she believed in me so I really thank them for believing in me they have never gone against me I want to thank everybody who we have worked with especially people we do charity work with I really want to thank them because they have been supporting our project so much


Looking at the income tax formula, we're still focused online on that being income. Remembering that the first half of the income tax formula is, in essence, an income statement, although a strange one. Income up top, the equivalent of expenses being the deductions getting us down to the equivalent of net income. That being taxable income, our goal being the opposite of a normal goal for an income statement to have the taxable income, the bottom line as low as possible to reduce the number of taxes. When we look at the income then, the top line, the question is, is this income and if it's income, is it something that we have to include as taxable income or is it exempt for some reason? In that case or in this case, we're applying that concept to the taxable refunds. So if we look at the form 1040, we're down here in other income from Schedule 1, this is the common layout that we would kind of expect if you were to create like the form 1040s from scratch, you might not put all of this stuff in the income line on page one of the 1040, but rather have summary lines that are going to be leading to other schedules that have all the stuff on it. Why? Because that's going to simplify the forms and people that have amplified tax returns will simply have less schedules to attach. Why didn't they do that before? Because before we had software, the idea was that they want to put everything on one basically 1040s so everyone can just have one sheet that was thought to be the easiest way, which it probably was at the time, but these days you're filing electronically so it doesn't make a lot of sense or it's not a lot easier to just have one form that basically has one sheet that that will conform to everybody, but you have this concept of other schedules that will feed into it and so we'll see some play and see where the tax code goes going forward to see how they kind of format the form 1040 going forward given that given that structure.


His remains were discovered in 2013, but his skeleton with its severely curved spine has baffled experts. How could a man with such a severe deformity have waged war so fiercely? See King Richard ride into battle again, resurrecting Richard III on Secrets of the Dead.


The CDC came out with clear instructions to prevent the spread of COVID-19, and at the top of the list is to stay home when you're sick. But a lot of American workers don't have that option. 27% of private sector workers don't get paid sick leave, and that's going to make this pandemic a lot more problematic than it needs to be. Over 30 million workers in the US don't get paid sick days. That's not the way it has to be. The US is one of only two OECD countries without federally mandated paid sick leave.  So what does that mean when there's a highly contagious disease circulating like right now? It means people who are sick may be going to work and risking infecting their co-workers, their customers, the people they teach, or the people they care for. And it gets worse. Those 30 million or so people without paid sick leave, they're most concentrated in low-wage jobs and in industries that are the most likely to involve the risk of contagion. Restaurant workers, hotel workers, people who work in transportation, travel, and tourism. Less than half of Americans doing restaurant, leisure, and hospitality work have paid sick leave. And for the bottom 10% of wage earners overall, only 30% do. With the coronavirus crisis we're going through today, paid sick leave isn't just the right policy for workers. It's essential to our public health.


What is going on everybody? This is a 1718 prism sell a pack number 29 We're first gonna randomize all 30 teams and all 30 customer names bought in We'll do the sell a pack break then a completely separate dice roll and Randomizer at the end of the break the top name win at $899.99 spot and NT figure team for the pelicans grizzlies team random We're guaranteed a team one and six shot at either the pelicans or grizzlies Pretty good odds there. So let's randomize the list 10 times They're all 30 customer names and all 30 teams Remember this is just for the sell a pack 3 next one is in the store It's the last sell a pack we have to do for NT we also have a few other breaks. We still need to sell out But everything is on the website that we need to sell out so Clear that and we're good to go on a full case of NT you can run it tonight if you want to Robert down to Robert and now 30 on sorry 10 on the 30 teams 10 times to Ram down always being a little slow tonight three Four Five six seven eight nine And 10 Suspenseful brand that work tonight. All right Celtics down Up to the Suns Suns down in the Celtics So there's the one pack of cello Celtics are a pretty good team to have in this the bowls the Sixers Heat are good in this Hawks Lakers This is 1718 the Jazz are good 1780 is pretty deep class. All right, so Let let us print and let us rip Let us print it and let us rip us Toners at zero percent All right. Good luck single pack of cello at the end will randomize all 30 customer names the top name a free spot in the $899.99 NT basketball pick your team for a full case tier in There's still a few full spots left a hundred and nine bucks each one and six shot at either the pelicans or grizzlies Here's a cell you got Giles That will ship Yana's red white blue. That's nice bucks is a angel web and canter That Yana's might come close to maybe selling price Bryant Parkless Silver is it a rookie? It is a rookie. Come on. Give us a big one s T Sterling brown bucks But that's one Andrew had a nice cello pack right there All right, so let's randomize all 30 customer names now The top name will win a spot in the $899.99 NT team random to pick your team for Rolling the dice six times a hard six three and a three got all the names thirty six times One two three four Five six and final time. Good luck Robert there you go Robert had the majority there and he ends up winning a spot There you go. Thanks everybody else for giving it a shot though Really appreciate it. We'll see y'all next time on Jaspie's case breaks calm


Good morning Welcome to the Trucker Josh vlog page where you can follow me and my best friend diesel day by day As we travel across all of Canada and the United States This is real reality TV coming at you on YouTube Hit that subscribe button and follow our journey It's a beautiful day in northern Minnesota Canada is like right over there Little ways that way Morning weasel. How you doing? Well, what? Oh You used all the steps today good boy Good boy. I paid for all of them. I like it when you use them all Most of the time he takes like two steps down onto the second step and just jumps down the rest of the way Almost frustrates me.  He's been healthy as a horse. Is that the saying healthy as a horse? his whole life pretty much knock on wood but Since we had to take our other dog Frankie in for back surgery When he had his IVDD there Ever since then we've been Taking extra precautions to make sure that there's no extra strain on our other dog's backs right diesel We don't need any more surgeries Not only Am I worried about that? It's just I want him to live as long as possible It's my best bud. He's been with me for eight years now For about 99% of it right by my side pet area Well diesel, I think we're in the right spot There is our freight All of it That's it one generator All the way from Wisconsin Up to Ontario Fort Francis, Ontario is where we're going. Yes. It really is like a minivan Hood opens the same way. I Always joke around tell people I just drive an oversize minivan. So that's pretty much what the volvos are Check the oil real quick plenty I'd say Truck's been off all night. So I Trust that level the engines cold still Let's change that. Let's warm it up Come on, baby.  Thank you for waking up for me this morning We're coming up to the border here. This is international Falls Minnesota on the other side of the border is Fort Francis, Ontario. I Don't think I've ever crossed here before And all my years driving never crossed here. I have a couple of friends that I've crossed through here regularly and I remember them always telling me that they're crossing and I Never knew where that was Now I can picture in my head what they're talking about when they say that So apparently we're only like four kilometers away from my destination, which is in Canada and we're still in the US Here's the town. Okay I'm guessing there will be a bridge because there's a river between the countries here interesting I called ahead and made sure that my paperwork was cleared to cross So when I'm crossing at a new crossing that I'm not familiar with I want to make sure that there's no hangups and That I don't embarrass myself and show up at the wrong ports or something Looks like a pretty big city here actually. It's not just a little town. I think all of those All that industry you see in the background there Smoke stacks and stuff those chimneys. I think that's on the Canadian side Too short. Am I speeding? No, I'm going to speed up. Okay. Last thing I need is a speeding ticket. I haven't gotten a speeding ticket in Oh, it's like 15 years. I think 31 now Yes, but almost 15 years Wow Feels like just yesterday Younger, that's why I always tell you guys you young guys who want to be truck drivers The best advice I can give you is don't Speed where your seatbelts. These are all obvious things. I'm sure that you already know, but big one is no speeding tickets those stayed on my license for five years and I had to wait for them to Be scrubbed off my driver's abstract. I have a squeaky clean driver's abstract, but for a while there it didn't look so good 15 years ago So don't speed. Okay, it's tempting. I know I've been there. I Like going fast too, but you know by a snowmobile or by a sport quad. That's what I did 350 meters turn right on 3rd Street west that turn left when you're on public highways You just have to follow the rules as Boring as they make the drive. They are there for a reason Which way do I go? I don't know where I'm going. Why are you parked here?  I have no idea No, those stacks I saw before on the US side here in Minnesota But off to the right there, you see Canadian industry. So we both got industry on the river here How do I how do I get to Canada? It says to Canada this way Bridge tolls There's a toll What only? Oh Great Shoot now I gotta find an ATM. I should have known they would be a toll There's always a toll to get across an international bridge Such a pain though cash only no credit cards. No debit cards. Nothing cash only I know you guys like me in America. It's okay. I like you too But why do you got to find me to leave you want to keep me that bad just second go Park over there shoot Okay, oh, yeah, this is my yeah, look at that. I gotta change my gauze pad. I put this on overnight My poison oak if you're wondering what that is. It's it's still gross still. This is nasty talk to you about it yesterday a little bit You still got time. We're still on time We'll be okay. I Can literally look across the river and see where I got to deliver this freight to but I can't get there Unless if I give them my money first Feel so wanted, you know I've never been What are you digging it me for what? Dingling to you too. What are you digging? It's a little train over there. Just dingling in his horn Freedom gas station has an ATM apparently All right, so I'm parked in a little parking lot. I gotta go to the gas station across the street real quick I guess that worked $16 to go across this little bridge It isn't even that impressive 16 bucks for this Hashtag not impressed 150 meters turn right on Church Street. I know I'm like 400 meters from my destination right now How do I this is so weird? I've been need to redo this one build it somewhere somewhere else. How do I get in here? interesting Okay, oh Here we are here. We are okay That is so interesting This is my first ever time in Fort Francis, Ontario That's amazing how close To the river and how close to the border everything is built here This is an old town. It's been here a long time It's off the beaten path. That's why I've never been here the only reason you'd be crossing here is if you're Coming from this region and I I don't have a lot of freight that goes to or from this region So it's neat for me to be able to see a new little Canadian town that I haven't seen before Doesn't happen all the time anymore. I've been to quite a few places Well, we're here at another lumberyard lots of trees everywhere smells great and There's our load Taking that to Indiana now. We're a little more relaxed, but we're still rushed Still gonna be quite the rush getting to Indian We're gonna Franklin Indiana, which is just south of Indianapolis by the looks of it And I quickly swing by home on the way past we're gonna cross into Pemba, North Dakota Gotta pick up a few things at home that I forgot there Canora is a beautiful beautiful little city right on the lake Apparently they have amazing Canada Day fireworks here I'll have to come check it out sometime They do them right on the water We'll swing by home real quick. That was nice It's home for about an hour and a half this lumber behind me has to be in Indiana on Thursday If possible afternoon because on Friday. I have a reload Over in Missouri. Oh, where I'm wearing Missouri again Joplin, Missouri. No, I Forget where in Missouri pet.   Oh old-fashioned Herbie got a collector plate on it. That's nice Nice shape Any of you know who Herbie is? It's an old Joe. Look it up So I've got a load from St. Not St. Olds in Missouri somewhere in Missouri and that's taking me up to Fort McMurray, Alberta for next week So I got quite a bit of work to do the next few days. Hopefully this poison oak sort of settles down It's a lot worse. I mean, it's I keep saying this wrong. I keep saying it's not as bad as it looks like Doesn't even itch. I think it's supposed to itch, right? I'm sure it'll be gone in a few days It's supposed to peak in about seven days tops and It could last up to two weeks max So if it lasts more than two weeks, then I'll go see a doctor about it other than that I'm not gonna waste their time or if I start to develop more serious symptoms like Serious symptoms You know what I mean for now. I feel fine. I feel great. So I'm just gonna let it work work itself out Let my body do its thing I bought my body was designed to heal itself like this. So let's let it do its thing If I had a weak immune system, I would be a little more concerned, but Now I'll be fine I'm a stubborn man. What do you want? I'm not going to the doctor even though it's free I'm still not going Not unless I have to This is highway 75 southbound headed towards the US border. This turns into interstate 29 when you get into the United States It's still quite a bit of water around here. I think it's gone down from the last time I saw it I hope it has I always feel bad for these towns around here. There's a very old historic French towns along the Red River here southern, Manitoba Not just French towns. There's a lot of historic towns that get flooded out every year So they had to build these big land dikes around their around their towns Probably caused a fortune Most of them built it during the flood of the century. I was in 1997. I still remember that That was a bad one Too bad we didn't have a carbon tax back then. Hey, we could have stopped the flood of the century Who knew all I had to do is throw my money into the air and it would fix everything, right? Good thing. We're smarter now No more floods of the century So few parking spots left there's two left on the other side of this guy who's backing in so as long as nobody else rushes in While I'm waiting for this guy We should have a parking spot tonight as long as I can get into the spot If you're worried about that well Have faith I'll get in there All right, bud. You're doing a good job there.  Oh No, oh, yep. Yep. You're good.  There you go. Good boy All right, I'm just gonna squeak past you here skeusing me And there's a spot off to the left here by the car hauler There's two one on each side of this car hauler here on the left parking one of these guys. I Think I'm gonna go on the other side. This guy's blue trucks got a reefer No, thank you this other guy's got a reefer. Nope. All right, we're going in there You like a glove diesel. Hey, I Can't see you there You're impressed right tell me you're impressed very nice maneuver maneuvering their main very very nice Whatever you did there. I like it very nice. Can I have my treat now? Yes, you can absolutely Only the good stuff for my good boy only the good stuff just because you complimented me you flattered me Flattery gets you everywhere in life. I don't know if that's true or not, but flattery definitely does get you treats Thank you Go on you deserve it, buddy. You earned that. Thank you take it It's that easy. Yep. There you go. You see you give me compliments. You get treats the fair and just system So that's it for today guys. That's it That's it. That's all what are we gonna do now? I'm gonna edit some videos I'm gonna set up the table back there. I've got a bunch of stuff that I got to put away yet. I Pack everything into stuff there Put that all away. We'll fold up the table Bring it our computer from up there. It's gonna be great. It's gonna be fun I'm not gonna take you along for that part though because I don't think you'll like that very much You like this part better To be honest, so do I On a report though my my poison oak here is getting a lot better it is Pussing a lot less is pussing the right word to use oozing. Is that a better word? There's not really a word to describe it. That isn't disgusting so It's getting better and all the little pieces They're all going away all going away Everything so my side here isn't even really itchy anymore now and this has gotten a lot smaller just this evening and it's drying up so Thank the Lord we're in the process of being healed Finally Learned my lesson Am I gonna do it again? Absolutely. I'm not done transplanting trees Next time. I'm just going to take a different approach and be a little more careful I might get it again. I get it very easily as you can tell my body really likes poison ivy and poison oak It's like it's greatest friend or something. So Thanks for watching today. Anyways guys. I appreciate it. I really do. Thanks for all of your Your comments down below. Thanks for liking the video If you did like it hit that thumbs up button and if you really liked it The best thing you can do to support my channel is to hit that subscribe button I ask you every day and you still haven't subscribed yet Why what's holding you back? What's holding you back? Hit that little bell if you want to get notifications, too We're trying to get the channel to a hundred thousand and hey Be great to have you part of the family if you do subscribe to get a little and hit the bell You get a little little notification whenever I upload a new video. It's very exciting your phone goes dilling and Then you get all excited and you look at your phone You're like, oh, I have to sit down and watch trucker Josh right now It's exactly how it goes and it's very exciting and I promise you'll you'll like it So subscribe and hit the bell because trucker Josh told you so that's why okay? We'll see you tomorrow. I gotta go to bed. I gotta edit and then go to bed You get it


e components in the vector if you call it for our own implementation of a vector we also get back a three so in this case our own implementation works just as NumPy and now we just do that for the matrix now if I call the length built-in on the X array what should I get back? what should I get back? I have a three by three matrix so nine entries in the matrix but I get back three, why? because for a two-dimensional array, NumPy the length of an array defaults to the number of rows so three here means three rows but if I call len for our own matrix we get back nine so it really depends on what we want I think our implementation is a bit more intuitive because the length of a matrix should be the number of entries in it can we call transport? yes NumPy also has a dot transport method so this is the transposition of the matrix we can of course also use our own transport method we get the same result, first row is always 147 so in that way we are similar and now let's do matrix vector multiplication, how do we do that in NumPy? I don't like that here we have to use the dot method on the x-array and then give as the first argument the y-array this is now the matrix vector multiplication what happens if I write vector what if I write x-array times y-array I funny enough get back a three by three thing that's weird multiplying in three by three matrix by a vector of size 3 I should get back a vector of three components so what happens here is really broadcasting so broadcasting in NumPy also works not only for scalars but also if I so the vector gets broadcasted up to the matrix and then the two matrices get multiplied on a per element basis so from a linear algebra point of view this operation does not make any sense however if I multiply our own version of matrix with vector we get back a vector so in this regard our own version of matrix vector may be a little bit nicer to look at however in newer versions of python there is a new operator namely the add and the add does also the dot product so the upper row is NumPy's way of saying matrix times vector and the star operator, the multiplication operator does something else in NumPy and we defined our own operator to do matrix vector multiplication according to the rules of linear algebra and if we wanted to load the add operator here we would just overload not the mul special method but the mat mul special method because the add operator here is called the matrix multiplication operator is quite new in python but not so many people use it it's kind of weird to look at but I think it's a good operator still and we can of course do scalar multiplication so 10 times the vector gives me a new vector and 1230 so that works for NumPy we have seen that I can do scalar multiplication for our own version of vectors as well and then now comes the weird part I can add NumPy's vector with our vector and why does that work why can I add two data types that definitely don't know about each other so NumPy knows about many data types but it definitely does not know about our vector data type that we just wrote here in this chapter and in our own vector we did not look at NumPy so how come how come that python magically knows how to add two things that don't know about each other's type how this works is because as we learned in python it's only the behavior of an object that matters and NumPy the NumPy developers, they were so smart that they in their own implementation of their ThunderAt special method at a very last resort what they do is they check if they can loop over the other object and of course if the other object is finite and of the same length we saw that the length built in gives back three for NumPy's array here and also three for our own vector and then what NumPy smartly does in the background is it simply loops over our vector and only because we implemented our own vectors to be a sequence to behave like a sequence by being iterable this is why this works and this is a very beautiful example of why A, we have to only think of objects in python in terms of their behavior, it doesn't matter what type something is, we only care about the behavior and it also pays off to always implement the standard behaviors that python offers most notably the sequence behavior whenever we build a new or whenever we create a new data type in our own custom application or whenever we teach python some new semantics about the world we should always think of making this class a sequence how do we do that but as we saw all we need to do is to include a DunderLen and a DunderGetItem method that's it and then python can figure out the looping alternatively we can implement the DunderItem method but it doesn't matter if we if we make you know create design our own classes to be a sequence then they interact seamlessly with loads and lots and lots of other data types that they've never heard about just because the behavior matters okay so let's see that what I'm telling you actually works I can add the two vectors even though they are totally different data types can I multiply them this check also works interesting so who is responsible for the multiplication here is of course also the NumPyArray and the NumPyArray by default does multiplication on an per element wise in a per element wise fashion this is why the vector 1, 2, 3 and both y array and both vectors 1, 2, 3 this is why they are they are multiplied component wise this is why we see 1, 4, 9 so mathematically this cell doesn't make any sense but it works and it does make sense in the context of NumPy because NumPy really doesn't model linear algebra first it models something else first namely the array idea can I add the two matrices well let's think before I execute this why could I add the two vectors in the first cell well because NumPy tried to loop over our vector and it could now guess what the x array also tries to loop over our x mat however we have seen by using the built-in len function that when I call len with x array I get back 3 because the only thing len gives back is the number of rows in something when I call len on our x mat however I get 4.9 for the number of entries in the matrix and because of that, because the sizes don't match NumPy does not know how to deal with that that's why I get a value over here okay so this includes this was the last slide in this presentation so I know that there is some more stuff to be discovered when you read this chapter and let me repeat a little bit what we learned today so this chapter put everything together and by everything I mean everything all the behaviors all the memory diagrams that I through and where I explain to you how something works in Python all of this behavior can be customized by knowing which of the special methods we have to implement and then we can make Python work with our objects in a very seamless way in other words we can always build custom data types that can fit seamlessly into the standard Python syntax but what this chapter is actually mainly about is is about giving semantics to code so we started with the example of multiplying a tuple times a list of lists and Python returned or raised a type error and now at the end of the day our own vector and our own matrix class they are nothing but a tuple and a list of lists that learned how to multiply each other so we taught Python linear algebra here and whatever the domain is that you model you can teach Python about whatever your problem is that you are modeling in the same way so here is just linear algebra that we used as an example but any application that gets a little bit bigger you would use the same ideas to organize your code so this chapter is really about giving semantics to code but this chapter is also about more it's also about reusing code so why do we reuse code well you know we see that classes are nothing but blueprints that contain all the behaviors all the functionalities that data types or the objects that are of this data type can have so we can have as many vectors as we want and they all behave in the same way this could be also a concrete instance of an int and this could be the int blueprint that's Python built-in built-ins but now we have figured out a way of how we can do the same thing for custom classes for custom blueprints there's a lot to do with reuse of code because every time we create a new vector object all we store in the concrete instances is as we can see we only store data in it and usually the same goes that data and behavior usually goes to an object basically organizing the data and the behavior that go with the data and what we mean by organizing the object-oriented paradigm means we put all the behavior in one box or in one group of boxes and all the data in other group of boxes so here we have data on the left and we have the behavior on the right and it's all perfectly separated and this is what you should aim at in coding and yeah, that's what we learned and I hope that you also learned a little bit of math and if you get bored after this course continue with Gilbert Strang's linear algebra course and he also I showed you in the beginning his original course the basic linear algebra course but he also has a new course that was published last year and in this new course he teaches the fundamentals the fundamentals of linear algebra when in the context of data science so this is also an interesting course you can really learn a lot from Gilbert and here again this chapter I think puts together everything from this course it's kind of like the final chapter that after which if you get this you get everything but I think also the important idea is now you should go back and study this course from the beginning on because now you know where everything you read about in the first nine chapters will lead to understanding chapter 10 and then starting to go over the book again from chapter 1 to and so on basically helps you to see the details then when you read the book the second time and you know what is the big idea where we are aiming at that will enable you to really understand the details and get good at it and you should repeat stuff anyways I'm pretty sure you know one can be good at this coding because the density of the materials in this course is quite high but again keep the big idea in mind go back do it again and I think the second time around many many things will make a lot more sense many of the things that you didn't get the first time around and then after you go back and have redone chapters 1 through 10 and refued you know really you're really good at the foundations of python then you will go on in the chapters after the 10 where we look at individual details and applications of python okay so this is the basic course in python I hope to see you soon again then for an addition for an add-on of this course which will probably be chapter 11 and also for other courses maybe see you soon