Welcome to another thrilling episode of Hawaii Food and Farmers Series. I am Pomei Weigert, and I'm going to be here hostess with the mostess today. I am very excited because I am all by myself, which is, you know, thrilling. And my guest today is someone who's going to talk to us about one of my favorite subjects, which is pork, and not just any pork, but pono pork. So I would, everyone, please join me in welcoming Bob McGee from Pono Pork. Hi Bob. Hi, nice to meet you. Nice to meet you. Nice to be here. Excited. Mm-hmm. So Bob, why don't you tell us a little bit about your pork and why it's pono and what you're doing. Okay, so we started bringing the pork to market a couple years ago based on a few premises, which is this. Number one, I didn't want to be in the pork business. So that was really important to me was I wanted to avoid in any way being in the pork business. So we started pono pork with that premise. The idea being this, the pigs were being raised in a very special way, which we thought was very appropriate to be raised in Hawaii. We have a lot of food security issues and we have a lot of space issues. So the pigs were being raised in a way that is very kind to the state of Hawaii, is very kind to the soil, is very kind to the tilth of the land that we live on here. So for that reason, it was time to go to market with these pigs. I was using them and I was pretty much the only one using them. When my farmer David decided that we could do more and that we could kind of grow exponentially with time, we started a pork business. How long ago was that? March 22nd, two years ago, so less than two years. Oh, wow. Wow. How's business been? Business is, so okay, business is truly organic. It really is. It is not what you think it is. The end game is nowhere close to what I thought it would be, but it's good. So it's slow, it's gradual, which I think is the best way to build a foundation for business. Definitely, especially for like a small start-up business. As we're heading into the new year, can you maybe share with us one triumph you had last year and maybe one challenge? I'd like to throw those in there from 2017 that you're kind of using as a springboard going into this year. Yeah, yeah, yeah. I guess, well, the biggest triumph will be, actually, will be realized this year. So that's great, that's a great question, is that we're going to be retail available. So that's huge. And up to now, we were, I was wholesale distributor of pork. So we worked with restaurants, we worked with hotels, restaurants, industries.  So we are the only distributor of really, really, really super clean, beyond organic, wonderful, that kind of pig. So because of that, we were able to go into retail and that's a huge triumph for us. So our margin is much better. Our potential for long-term success is much better with retail. Definitely. Definitely. Challenge? Challenge is just the same. Challenge is really, it's a whole different market. Everybody in the livestock industry and everybody in the meat industry has told me, across the board, do not go retail. Avoid retail if possible. Really? Yeah, absolutely. So there's so much work. Because once you go to a human being, instead of a group of human beings, it's so much more, it's so much more needy, right? I mean, it's not maybe the prettiest work to use. Consumer wants a lot more stuff. Which is great, which gives us opportunity to provide more stuff and it's a great thing for vigor and for health of the market. But I'm one guy and my wife and I, you know, we're working at it, but it's, yeah, retail is a big thing when you have a pig. Is it just you too? How many people are in your operation? Well, okay, so there, okay, so let's move away from the farm and say, it's just me, my wife and I, so that's the business. But there's also, of course, the farmer. There's the farm, there's in everything, the complexities of everything that goes on at Mountain View Farms, which is a big farm in Wynnei, a very big farm. Oh, okay, so that's where the farm is? Exactly. And do they only do pigs? Or do they do a lot of stuff? They do so much. Yeah, and it's all Korean natural farming. So first of all, it's all farming that's really, really, really good for the soil. People are really loving that, really, I feel like there's been a real strong movement for the, or a desire even for consumers on the retail end for how things are grown and processed. People are fine. Well, okay, I guess the answer is yeah, there's a demand for what I sell now, as opposed to, there was not the demand necessarily five years ago. I don't think there was, it wasn't available. So things if you follow trends in market and stuff, antibiotic free was not a big deal three years ago even. But then again, 20 years ago, what did organic mean? So if we're looking at our, as our product is trying to bring something that's beyond organic, we try to stay ahead of the curve. It still picks, but we try to stay ahead of the curve. That's great. Just sort of a spin off question. As someone who really likes pork, it's one of my favorite dishes. If I ever see it on the menu, it's going to happen. Like I'm always going to, I'm going to order it. What is your favorite style of pork to eat? Oh, wow.  Oh. My farmer no longer. He doesn't eat pork. He raises the finest pigs right on this island, but he doesn't. And so for me, it's a tough cook because I have studied it all over. I like all types of pigs. I like all breeds of pigs and I like all types of cooking. I like a big pork adobo is always a safe answer for me. What about something weird? Something weird.  Yeah. Tasty. Yeah. Irony. Irony. Big irony, livery, depth of the body of the animal. Deep, deep, deep within the, the, you know, where the heart is pumping blood through it. Tasty. Wow. So how, how is that prepared? So, yeah, okay, right. Yeah. So, no, so, well, you know, but, well, spleen, I would say, okay, in Italy, it's often braised in a flavorful sauce and it could be just like a tripe in a, in a, in a red sauce, right? Okay, okay, okay. So it's feeling safe. It's feeling a little safer. And it's a thin piece. It's like kind of like a, it's like a thin livery type piece of meat. And so it braises down pretty easily. It's also can be grilled. It's one of those traditional things where bacon makes, seems to make anything that's from deep within the body. Any of the now or awful or any of those types of bacon seems to be the answer. So, so, you know, you'll have, hashtag bonus. So yeah, exactly. So bacon and she, bacon and spleen sandwich is not, it's, oh, so mixed bacon. Yeah. So liver is great, but liver and bacon makes it okay or liver and so, yeah. So, you know, there's a way to spoonful of sugar or, or, or bacon, spleen go down. And spoonful of bacon. Yes. I feel like that's would be a good hashtag for us today. So what did you do this afternoon? Well, we talked about spleen. And bacon. And bacon. And bacon. Okay. Awesome. Jumping sort of all over the place. Like was this your dream? Like how did you get into this? It's only been two years since we've, we've been doing pork, but. Nightmare. What were we doing before pork? We were cooking. Yeah. So, yeah, chef that wanted better product. That's it. That's the answer. That is the answer. Like you were the chef that wanted better product. Yeah. I had certain goals. I mean, I do a lot of charcuterie and curing of meats. So yeah. So a lot of sausage making, a lot of letting meats get old. And so doing that, you really, really want a certain, a certain product quality. You know, it's just like fresh. It's just like, it's, it's like poke. Right?  So, so the answer is we were looking for the finest ingredients. And when my wife and I decided that in the future, we wanted to do something very special with pork as a career, as a, as a, when we grow old, we needed to have the best, the best ingredients. So and they weren't 100% where we needed them to be. So we thought if we adopted this kind of program, maybe it'll, yeah, that was it. And then how did you find your farmer? Like, you know, because you were looking for obviously something specialized. And then you went and found someone special. How did you get connected with him? Yeah. Small island, right? Of course. No, really. It really is. And the truth is it was a entirely huge island and I couldn't find that guy. And I couldn't find it. And I really was looking for that guy. What is his name again? Tell us. He would rather I didn't. Oh, okay. But the farm is Mountain View Farms. Yeah, yeah, yeah. He's so shy. Yeah, yeah, yeah.  You can say, I can't. I can say it. Yes. I can say it. Yes. But he's a, he's a brilliant man and he raises, yeah, he raises a lot of different things at Mountain View Farms. So when I, when I met this guy and he had this great small pork program that he was willing to go forever for, based, based on this, he believes in a farming style that's a very important farming style. So, so he was committed to it and I was committed to the pig part of it. So we said, are we both in, there we go. And that was, that was it. So the pigs had to come to market and nobody else wanted to do it. So together we did it. Why do you think that nobody else wanted to do it? Was it just timing and spacing? I mean, I feel like trends in food are changing so fast and so quick. The rise of the, of the super cool, awesome chef that kind of, I mean, chefs were always cool, but I really feel like there's been a lot of social platforming for, for the food industry. I mean, even in Hawaii, you know, a lot of new chefs are, and new farmers are kind of like creeping into the scene. What do you think has changed to where Hawaii is ready? You know what? I think two things that, well, okay, I think both people have changed it, the groups of farmers and the groups of chefs. The groups of people that bring all those products to market, everywhere in the sales persons, everywhere in between. I think what's happened is just, it's evolved. But one of the main things is, number one, chefs are willing to take chances and commit. They're willing to adjust their prices to bring a product to market as opposed to saying, you know, that's just too expensive, I can't bring it to market. So for that reason, that's a big, big, big thing. Chefs being willing to take chances, diners demanding that chefs take chances. That's a big thing.  Chefs are voting with their dollar. And farmers are willing to take, I have a farmer buddy that, he swears, he says, this is the best year ever, 2017, the best year ever. What did it for you? It was it, you know, was it your accounting principles? Was it your soil? Sun chokes, Bob. Sun chokes. I've discovered sun chokes this year. It changed my life. Okay, well, you don't know what it's going to be. It's organic. Yeah. You don't know what it's going to be. Right. All right, guys. Well, we're going to take a quick break and we'll be back in a jiffy to talk a little bit more about pork. Aloha. My name is Mark Shklav. I'm the host of Think Tech Hawaii's Law Across the Sea. Law Across the Sea comes on every other Monday at 11 AM. Please join us. I like to bring in guests that talk about all types of things that come across the sea to Hawaii, not just law, love, people, ideas, history. Please join us for Law Across the Sea. Aloha. Good afternoon. My name is Howard Wigg. I am the proud host of Code Green, a program on Think Tech Hawaii. We show at 3 o'clock in the afternoon every other Monday. My guests are specialists both from here and the mainland on energy efficiency, which means you do more for less electricity and you're generally safer and more comfortable while you're keeping dollars in your pocket. Hi. Welcome back to Hawaii Food and Farmers Series. I'm Pomei Weigert and I'm here with Bob McGee from Pono Pork and we're pretty much just talking Pono Pork. We're just talking pork, the world, how to cook it, how to, oh, clean it.  How to clean it. Yeah.  So was that where did that start from? Your whole life? You were, how did that come from? You know, yeah, actually, by default, yes, because I grew up in a small town in Western New York. I know. I look local. But I grew up in a small town in Western New York and there was a few businesses. One of them was Tom Walls. I miss you guys. I know you're all watching this, Tom Walls on 5 and 20 and there's only a few places to work. So there's only a few jobs in that restaurant. That restaurant, your job was either you could sweep up the outside grounds or you could grind beef for Bud Bornman the butcher. And Bud Bornman was a heck of a butcher and he taught me a lot, mostly grinding burgers and tying roasts. So he would take a whole cow and turn it into nothing but burgers and roast beef because you had a roast beef sandwich on the menu and burgers. So this is back in the day when that was a thing, when there was a butcher on premise, right? You know what I mean? Yes, yes, yes. An actual guy who had an actual huge piece of something on it and he would come in. And so to me, I don't know if that was a romance thing or anything, but it was really cool. And I could do that and nobody else could. So I had that from a very young age and then as I went to all that goofing around in life eventually it came back to where I was cooking and the butchery skills really made a big difference in my life.  But here it really, yeah, it fits. It took off here and I don't know if we talked about this already. But coming to Hawaii, how did how did you make the decision to do that? Like, did you always just you come here on a trip or you knew someone here or how did you choose here? That's a great question. Oh my, I didn't want to move to Hawaii. I didn't really want to move to Hawaii at all. My wife is a surfer. My wife, my wife, she shreds. She's an insanely talented woman and a wonderful, wonderful, wonderful patient woman. And she surfs. And when we sold our house in Oregon, where she surfed and it was so cold, she said we're moving to Hawaii. And I said, no, we're not moving. She said we were. And we are. And I said, okay, but I'm just going to flip burgers on the beach and I'm not going to get crazy. I'm not going to start my own business and I'm not going to get involved. I'm certainly not going to like this place when I'm, oh my gosh. And I got here. And a day later, I was on the west side just on the beach for the whole day. And I fell in love. And then she came out months later. But the answer is I didn't want to move here. And when I shortly after I was here, I fell in love with all the farmers. I fell in love really with a couple of places like Mau Farms guys, right? Of course. I mean, who doesn't fall in love with them? Yeah.  And so there's a lot of people that were doing stuff here. I wasn't crazy about the livestock. Oh. I wasn't. I really wasn't crazy about all the different programs and I was confused by them. And I couldn't find stuff for home and for restaurant that was wonderful. And I couldn't find it in all the stores. So I decided back then that that was an important responsibility is even though I'm just a cook, you know, we got to find a way to get everybody's got to be able to have the same stuff. It's got to be, you know, equal. It can't be just the four season chef or the, you know, whatever you want to figure. You want to close the class divide between livestock that people eat. Wow. Some cows go this way. Some cows go that way. Some parts go this way. The truth is, yeah. Other parts go this way. Yeah. It's a, you know, it's a small town and it's, you know, there's only one slaughterhouse. So there's, you know, it's the processing on this island is. There's only one? Yeah. About this whole island? Yeah. So every, yeah. So, again, remember that we're a state that is. I feel like I knew that. Sorry. I just was like, wow.  That could have been different 20 years ago and it could have been different 40 years ago. So, yeah. So that's a thing. And if you look at it as being like truly local, the people that are growing, you know, this is an important subject, but the people that are growing animals that eventually want to be meat, there's only one way to go through. So that being the case, it's a very, it's a very tenuous relationship, right? Right. So, if you're buying local and you're buying super local from this island, oh my God, you're making an incredible sacrifice and we are grateful because it's huge.  And other islands have different things and everybody has different issues. Right, right, right. Exactly. So the cool thing is that here we have a challenge that'll make us different from Kauai, from Big Island, and so, and they have theirs that'll make them different from us and they all thrive because of it. So that's a really, really big deal. Can you talk to me a little bit about or, you know, give some thoughts on the sort of like the meat producer community? Do you feel like it's collaborative, it's getting more collaborative, it's sort of every man for himself, I mean, you know, like we don't have to discuss in detail, but you know, like how is it working amongst other meat producers or retailers or wholesalers? Again, we live in a super, super small community and I'm so, so grateful for that because of the camaraderie and there are no names that everybody doesn't know if they're in the industry. So it's a cool thing and, you know, I have a couple uncles that have saved my life a couple times here that have made things happen that are just miraculous and most of those things are things that they've been doing for a hundred years here, way before I got here. So the truth of the matter is I'm not the best person to ask about how it's doing. I can tell you I'm super grateful for where it is. Super grateful. The amount of producers that are coming to market now, off Island but in state, that's a big deal because, you know, what we can't do, I mean, we're limited space here. That's a big program. Do you really want to do grass-fed beef all over the whole island? You know, it's just you have to be realistic.  Take up less space?  So yeah, it's a neat dynamic that we have for livestock in the state of Hawaii. That's the thing. It's a really colorful, creative dynamic that gives us great opportunities. That is a perfect way, I think, to explain. Actually, you know, a lot of the industry that is in Hawaii, but definitely the food and farming communities, really the tapestry is growing so much. I mean, there's so many new players. And like you were saying, changing, sort of like also changing of the guard, there's a lot of passing of the torch and not just via age, just, you know, it's via people. Absolutely. And it's not just groups, it's not just one group, it's not just one farming community and people support local farming in unique ways. So it's really nice to see places that are, you know, I'm a meat guy, right? But if I don't know the whole community of what everybody's eating, then I'm kind of out of it, pretty bad. So I can tell you that the amount of people that are growing produce and the amount of things that are happening value-edit, which is to me is much more important because once we get this stuff grown, not everybody wants everything all the time, not everybody wants all the parts of it. So what's going on in the value-edit community, the producers, the after-grower producers is incredibly inspiring right now. From, you know, fermented, from, you know, whether it be a kombucha to just a dehydrated product, Hawaii is really, really killing it for Maiden Hawaii right now. I couldn't agree with you more. I feel like even with working with farmers and working with producers, the value-edit component is really opening eyes and doors to be colorful and creative. Are there, do you folks make value-edit products now? Are you looking to go into that? What is your, what avenues are you picking? So yeah, that's it. Okay, so I guess you have to say with meat, with livestock, with pork, you're always looking for an out because, what do you write? So once you're dealing, we want to keep our product to be a fresh product as opposed to a fresh frozen or a frozen because once we freeze our product, which you can do, you can batch slaughter, like 30 pigs, pack everything, freeze it and it'll look like Costco. It'll look like everything will be, you know, the thing is then you're immediately competing with Costco and we don't want to do that. We don't want to, that's like, that's your LCD, right? So we don't want to, we don't want to lowest, what we want to do is be antibiotic-free, hormone-free, locally grown so that people can see the full value of that and that's what we're shooting for. So our value added is truly, yeah, everything that we're shooting for is trying to add as much value, starting with intrinsically something that's clean, healthy and Hawaii. Right, something specialized, something that you can only get from this, from this source. Yes, exactly. Yeah, yeah, and I think that a lot of businesses are, especially small businesses in Hawaii, are going in that direction. Yeah, so we, yeah, we'll do down the line, you know, right now I have like any, you know, certain things like, say, ground pork. I can go right to a USDA sausage maker who turns my stuff, my recipes into my sausage based on my pork, but it's a USDA stamp because I don't have a facility to do that. So somebody does that for me, but it's a local family. Yeah. So we're able, again, so, you know, we're keeping, we're not shipping it to, you know, wherever to get it done, it stays here. So that's, you know, the value added thing to us is ultimately we try to build it here, and sure, if we can get it off Island, that would be great. If we can, if we can go international with it, that would be great. But really, you know, from the Island for the Island is kind of a, you know, from the Island for the Island, another great hashtag.   What about, where can, where can people find you? I know you've been doing restaurants. I know that you're going to start going into the retail, retail direction. But is there, I know you mentioned, having a connection with restaurants. Is it, have you found like direct business? Yeah, so. The route to go? It is, for us primarily wholesale, chefs right now, they just bit into the pork. They just, it really meant a lot to them in the fact that I think maybe the fact that there's like, you know, a butcher behind it has meant a lot to them too. So, so really we have a great niche. We bring a very, very unique product to that niche. So, we love it, but we also would love to have retail as much, as much torture as it is. We would love to have that outlet because not everything sells all the time to everybody. And you always have to, if you're trying to constantly be growing, you always have to be looking, always, you know, looking for those outlets. Retail is an awesome outlet, margin wise, it is. So, you know, we're going to, we're going to. So the answer is, Kakua market starting about next week. Wow. Wow. How timely is this? Thank you. Yes. Okay. Kakua market next week. And then a variety of restaurants that are, that are around Oahu now, is it only Oahu right now? Yeah. It is primarily Oahu right now. Yeah. We try to, yeah, keep it on this island. It's, yeah. Right. And it is the, I think you mentioned earlier that it is your dream to keep it small. I feel like that's a, that's a growing, I mean, I want to say like a growing trend, but I also recommend that to people that are going into business, like try to do small first and be awesome at that and get good at that. And is that kind of the direction you want? Well, we would, yeah, we would like, getting awesome small is really important. It really, no, it really is because the truth is, it's a system for us. It's really, it's, it's, it's pigs. It just is. It just cuts it at certain things and it's, and so really it's, it's a thing that you can manipulate and you can kind of do a lot with it. So yeah, we would like to keep it small. The program itself has a lot to do with food security, has a lot to do with the, the, the, the, the sustainability and all that kind of stuff. So no, we want it, we want everybody to be doing what we're doing. We want it to be huge. I don't necessarily want to be doing all that, but I want, you know, Korean natural farming. Yeah. It's, it's an end also. So we are, we are supporting all, all types of small business and, and we want to do small business and we want other people to do small business. Yeah, yeah. Thank you so much for joining us. Thank you for this little adventure that we have today at Hawaii Food and Farmers Series. If you want to find Bob on social media, his Instagram is at Quinoa Pork H.I. H.I. H.I. So you can see all of his cool pork pictures and he will be at Kukua Market. Yeah. Um, we should be in there. We should be in there in a week. And then I'll have my number out there so you can call me for a special order. Go on the Instagram because you'll probably be posting something that he's there. There you go. Yeah. All right. Thanks for joining us, everyone. We'll see you in a couple of weeks. Aloha.


Bookmap 7.0 has many new and powerful features that promise to deliver unparalleled clarity and transparency in market visualization. Let's take a closer look. In Bookmap 7.0 you will immediately notice the new colored heat map. You'll see the options available from the main toolbar here. Click on the drop-down and choose the option you prefer. You can choose the older grayscale heat map if you like, or one of the new colored options. Let's select the middle option here. In this colored heat map, starting from the left, areas of low liquidity are dark gray. As we move right, areas of blue are higher liquidity.  The orange areas display the highest levels of liquidity in the heat map. The colored heat map is a great improvement over the original grayscale heat map. Let's take a look at levels of higher liquidity. We'll select the older gray heat map and study the liquidity. You'll note how the monochromatic grayscale heat map gives less distinction in subtle areas of high liquidity. It becomes harder to read. However, if we choose the colored heat map, then we start to notice those levels of distinctions in that higher liquidity. To adjust the heat map, use the same contrast configurations button as before. Click on the small icon here on the toolbar next to its black cutoff slider. This opens the contrast configurations window. Note that the user interface for this window has changed. The main lower and upper cutoff percentages are prominently displayed. Other previous settings can be found under the advanced color map settings. A new and exciting feature in Bookmap 7.0 is connectivity to digital currencies such as Bitcoin through the GDAX exchange. This is an excellent exchange for digital currencies and there is plenty of liquidity compared to competing exchanges. This is a new market for many traders and we're pleased to offer users a completely free version of Bookmap. With this free version, users can subscribe to only one digital currency instrument at a time. Whereas with the paid version, users can subscribe to up to 20 digital instruments at a time and place trades from Bookmap. Please refer to bookmap.com website for more information on pricing details. To connect to digital currencies, access the connections dropdown from the main toolbar. By default, you'll see that connection is already established for GDAX. Therefore, let's simply click on the plus tab here and let's open a digital currency instrument. We'll select the GDAX exchange and then select or type in the symbol we want to access if it's not available from the dropdown. Next, under the advanced options, you can choose the amount of historical depth data you'd like to load. Yes, Bookmap now allows access to historical depth data. I'll explain more about that in just a minute, but let's choose one hour of historical data. So when we open the instrument, one hour of data will begin loading and will be available on the historical chart. Next is the tick size. This refers to the price interval that you will see displayed between each tick. For example, if we choose 5, then this instrument will display a unit difference of 5 between each tick on the price ladder. Next is the size granularity. This refers to the granularity of liquidity displayed within the order book at each price level. For example, if we choose 0.01, then we can see the granularity of liquidity in the book is displayed in the hundreds. Please refer to the Bookmap User Guide for further information. As just mentioned, Bookmap 7.0 now offers historical depth data on Bookmap Startup Launch. Let's take a look at the release notes for Bookmap 7.0. Bookmap offers historical depth data for the last 48 hours. There are three sources of the data. The first source is data recorded by Bookmap on the user's computer. For example, if you're recording your data on your computer and your computer crashes by chance, you can reopen Bookmap and that previous data will automatically load. Thus you won't lose all your recorded data. This is available for all instruments and is free of cost. The second source of data is on Bookmap servers. This works only for digital currencies and is free of cost. I just demoed this feature with the previous Bitcoin example. The third historical data source is available through the servers from dev experts. They provide historical data for US equities up to 48 hours for free, as well as one free hour of futures data. If you want more historical data on Bookmap Launch, then a small cost is associated with these services. Please look into the details at bookmap.com website or the release notes for Bookmap 7. In general, you'll note there are some changes in the main Bookmap toolbar and user interface. For example, the volume dots and contrast configurations buttons are smaller now, but offer a slider for quick access to change the black cutoff for the contrast configurations and also a slider for changing the volume dot size as well. Let's click on the volume dots tool to open the configuration window. Click here to display the slider on the toolbar. Also, the Trading Configurations button is no longer on the toolbar. It is now located under Settings, Configurations. However, there is now new functionality to quickly access toolbar options by right-clicking in the main Bookmap chart window. You can quickly access several tools and options as you can see here. You can also hover the mouse over a specific element in the chart and it will signify what it is and if it's selectable. For example, hover over the volume dots and note the slight change in color. Now right-click on the dots. You can quickly access the specific options for the selected object. A highly requested feature has been the ability to trade from the dome. This feature is now available from the Bookmap columns. It enables traders to place, cancel, and modify orders by left-clicking in the trading dome. Let's open up a new column by right-clicking in a column and selecting Trading Dome from the list here in the column's data types. The new Trading Dome displays. Note there is a main column header for Trading Dome and several small sub-headers with various data types. You can right-click on the column sub-header and note all the different Trading Dome options. Let's select Configure Column. Note there are two distinct sections, Visual Options and Actions. This is a very important concept to understand. You will choose what you want to display in the column and then you will choose what type of action you want to take within that specific column. Therefore, the Bookmap Trading Dome is highly configurable and any column can be customized in a module like Fashion, allowing you to build just about any type of dome you desire. For example, under the Bids column in this Visual Options section, we can choose what type of data we want to display, then what type of orders we want visible. What we want to display in the Order Book and how we want the data aligned. Next, under Actions, we can choose what type of actions we want to take within this column. You can choose what button to use, then what type of action you want to take. Now, let's close this window and start setting some trades in the dome. Note you will need the one-click trading add-on in order to trade from the dome. I'll left-click here. Note that the Trade Control Panel icon flashes from the toolbar, letting us know it is required to open up the Trade Control Panel, so let's do so. Next, we need to activate the Trade Control Panel by selecting either Chart, Dome, or Both. Let's select both. Next, we'll select the Order Size we want to trade. Now we can trade from the dome. Let's place Buy Limit Orders and Buy Stop Orders by left-clicking in the Bid column above and below current price. Note that the Orders are displayed in the Orders column. Here, I can left-click, hold and move the order or left-click on it to change the order size. I can also cancel the order by clicking on the red X. These are just a few of the features in the new trading dome. Play around with the options and you'll be able to configure your trading dome unlike any other dome product on the market. There are a few new add-on indicators available in Bookmap 7. Under Studies Configuration, let's select VWAP. A white line displays on the chart. This is the new Historical Volume Weighted Average Price or VWAP indicator. It displays the VWAP of the trading session since you opened Bookmap. Therefore, you can follow the evolution of the VWAP and see how price is reacting to it. Hover your mouse over the line and right-click on it. You can edit your VWAP in this manner. Another new indicator is the Historical Point of Control or POC. It represents a price level that has the most traded volume. It is only available in the Session Accumulated column for either volume, trades counter, or quotes counter. Let's right-click in the SVP column and choose Format Column. Let's select the checkbox here to display the POC on the line. A yellow POC line displays on the chart. This allows you to understand how price is behaving historically with the point of control. Another highly requested feature in Bookmap is the ability to connect to a specific data provider but route any trading activity to a different broker or source. For example, you can now connect to DX feed for U.S. equities and trade from the Bookmap chart but have those trades execute within a live Interactive Brokers account. There are several other new features in Bookmap 7.0 such as enhanced volume dot cluster price aggregation, increased overall stability, and significant technical performance improvements. As you can see, Bookmap 7 is a significant release filled with many new powerful features that deliver increased market transparency, which gives you an advantage in the marketplace.


Ladies and gentlemen, boys and girls, today is a great day because I have another new Vizier palette to review. Vizier, what do we do to deserve this? We have been so spoiled by Vizier this holiday season. Not only have we been spoiled with their releases, but the releases Vizier has been coming out with, they have brought it. I'm sorry, but I've been loving their quality and loving their color stories, so I know that I had to pick this guy up. So if you want to see my review on the brand new Vizier Paris Etoile, am I saying that right? Hold on. Etoile. Etoile. If you want to see my review on that, then just keep watching. Hello and welcome to Vlogmas. I'm in the middle of Vlogmas and I'm really excited about this. So I actually ordered this palette from the Vizier website the day that it launched. It also was included in their Black Friday sale, so I did get this at a little bit of a discount. Right now it is currently $30 if you're interested, but I will say. If you're going to buy it, the best value right now is on the Muse Beauty Pro website. They're having their holiday shop. It's called the Sweet and Petite deal. For this, you get to pick any of the Petite Pro palettes. They're including this palette right here as one of the options and you also get a free dual eye pencil from Esum, which is also really nice. So that is $29. So you literally save a dollar and get an eyeliner for this palette. So that's the best value. I'd recommend buying it from there. I will have it linked down below. Anywho, let's get into the palette itself. The shipping took a little bit longer. I normally pay for Expedited. It's pretty cheap for Expedited from them. It's only like a couple dollars more to come across the country to me in Maryland. And normally their Expedited comes pretty quick, but I forgot to check Expedited, so it certainly took longer, especially I'm sure with the Black Friday delays and they are a small company. Not complaining, just wanted you to be aware. Yeah, it finally came to me and shout out to you Vizier for sending this palette in this. I cannot stand and I'm talking to you Nordstrom. When I order something really small and it comes in a really big box for no reason. Nordstrom literally sends me samples in big boxes, like a Tom Ford mascara sample. It's the most annoying thing ever. So thank you Vizier for sending this in such a lovely small little package. Love that. Anyways, so this is what the packaging is going to look like. This is in the Petite Pro size. So really small pants making this perfect for travel. You do get eight shades. Now this palette is inspired by basically the nightlife in Paris. You know those nighttime vibes. Etoualle means star in French if you didn't know and oh my grungy girls, you're gonna love this. So it comes in the normal Petite Pro packaging. You do have the names on the back. If you didn't know this about Vizier Art, they do have a 36 month shelf life. One of the longest lasting formulas on the market and this palette was made in the USA. If you do need to take a look at the back of the packaging, it is right here if you want to take a gander over at the ingredients. I just feel like Vizier Art has truly listened to their customers because now they're adding designs on everything and this is something that I've personally been requesting. I like the style of the Vizier packaging but we needed more and I love the little cute designs that they add. It gives it so much character and then not to mention the color stories that they've been bringing. I really feel like they've been listening to us because take a look at this color story. Now if you're not familiar with the way that the packaging works, you pull the ribbon and you do have a mirror and here are the eyeshadow. So you can see we have these deeper grungier tones. Perfect for nighttime kind of smoky eyes. I guess I'm leaving this video very very dramatic but I'm really excited about this. Taking a quick look from what I can see there are four mattes and four shimmers fabulous ratio. I love that there's a black in here for smoky eyes. Totally necessary. I love the deeper tones in here.  What I can see this is quite intuitive to use to create a smoky eye. So let's get to the swatching here. Going to turn the lights down just a wee bit so that you're able to truly see the colors. So the first color that we have here is Fontaine, Vavin or Vavin. I'm sorry if I'm mispronouncing this and then Raspel which actually now that I'm looking at it is more of a dark charcoal gray and not a black but let's take a look. So Fontaine is a pink champagne with a shimmer finish. Vavin is a light beige with a matte finish and then Raspel is a bitter charcoal gray with a matte finish. One thing with Vizzy Art Shadows is they definitely apply better than they swatch. They've been swatching good lately but that darker shade didn't. Then we have Fleurus, Fleurus, Fleurus. Excuse me. Montmartre. Listen I looked at the name of the palette but I can't do every shade and then Choisey. Here we go. Mid-tone eggplant purple with a shimmer finish. Steel French blue with a blue matte finish and a smoked blackberry with a matte finish. Oh these swatches look questionable but we'll see. Okay. Then we have these last two shades which I'm not even going to try to pronounce because my attempts have been pohetic but these look really pretty. So we have a crystalline lilac with a metallic shimmer and then a deep metallic gray with a crystalline metallic finish. So it seems like based on their description they consider these two to be shimmers and these two to have like a crystalline metallic finish which I can totally tell the difference. These definitely have a little bit more sparkle and oomph to them but here are the swatches to all eight of the shades in this palette. Now as far as these swatched I will say some of these darker mattes do look a little questionable but based on my experience with Vizier I'm not going to fret just yet because normally they apply a lot better than they swatch. They're just one of those brands with that kind of formula. I think it's because they have a bit of a drier formula which is the reason why it has more of a longer lifespan but it's about how they apply. So I'm going to test them out and I'll be back to show you.  I use every single shade in this palette on this look and it's a pretty look. So I'm gonna start off with my Vizier eye primer just to set us up. This is a decent eye primer. I don't think it's exceptional by any means but I do like to use it when I wear my Vizier shadows which is quite often. They do pair well together. I use the Esum W25 to blend it out for my brush kit and I decided for today's look we're mostly going to be using refer brushes because we're working with such dark colors and I have a smaller eye shape so big blending brushes would make me look like I got punched in the face and refer has the best small detail where it kind of brushes. I do believe they're still having their 50% off like Friday sale or whatever cyber whatever the occasion is. I believe they're still having it so pay attention if you're on the market for brushes. So starting off with the refer 27 brush we're going to start off with this as the transition shade. None of the shades in here are super powdery so they don't make a huge mess when you stick your brush in. They definitely have a little bit of kickback but it's nothing crazy like some shades that I've worked with and sometimes Vizier has had more powdery shades not in today's case which is quite surprising because these shades are super dark. This just lays the perfect gray cast for this look just underneath and we're going to dig into that a lot to really work on the blend with these darker shadows. I probably could even work on it more. Refer number one brush and we're starting off with the navy shade. This is the one that I would say on my arm swatched the worst. It's just fine. So I'm applying this to the inner third of the crease. I'm getting on the tip of my brush. I'm doing the same thing on the lower lash line. We're going to match that energy down there just like that. I'm wiping off the brush. I'm going to kind of diffuse the edges so we can make it look blown out but you can see no patchiness, no skippiness. I told you Vizier you can't go by the swatches. Refer number 14 and we're going into the deep plum shade. This blending brush is perfect for the dark color placement in a smoky eye in the crease because you have full control of where that color is going to go. I'm leaving a tiny bit of the outer corner free but I'm putting it mostly on the rest of the crease. I'm actually just going to put it all along the entire lower lash line like so. We'll focus on the edges later. We're going in with an even tighter brush. This is perfect for the outer corner and we're going to take this shade right here. I thought it was a black at first but it's definitely just a charcoal but I'm going to put this on the outer corner lower lash line though. I do wish it was a true black. I think the charcoal is still a nice touch. We're getting this in the outer corner like so and all three of the shades look different on the eyelid which is wonderful. Something that I'm often looking for and I'm going back into the original crease brush that I used and I told you we would do this. Go back in with your transition shade and we are going to soften the edges. Now as you can see I did more of a rounded eye look. You could also take that charcoal and bring it out if you want to elongate the eyes a little bit more. Do I want to do that? Maybe just like a wee bit but nothing crazy. Again keep it blending. Do you want to bring out a little bit more of the plum so I'm going to add some back down right on top. With the refer number one brush which is a shader brush we're starting off into the shimmery eggplant right here. I'm going to tilt my head back just a little bit to make sure I don't get too much fall out because we don't like dark shadow fall out on our face but I'm just going to press it into the center of the eyelid basically where you applied the purple crease color as well and then I'm getting some on the tip of my brush and I'm applying it on the outer half of my lower lash line. With these dark shades I'm impressed. I do have like a touch of fallout but it's nothing crazy like some other products I would use. Okay now we're going into the dark charcoal. This has some shimmer so this is going to make it fun for the smoky eye and then I wanted to brighten up the eye so I got a clean refer number one brush and we're going into this kind of like pewter shade and this is going in the inner corner and this is beautiful. This has a lot of pigment, lots of dimension and it's really going to brighten up any look that you're creating and then finally we're going to take the lightest shade right here and then we're going to finish off the look inner corner under the brow bone. Take a look at the fallout. Honestly not bad for such dark shades. I would say make sure you do tap off your brush. I think I did a better job of tapping off my brush for this eye because I got almost no fallout. A little bit more now but still impressed given these types of shadows because normally it's a hot mess but you guys know I like to live on the edge and we always do our face makeup before. Right anyways I'm going to put on some liner and lashes and finish the rest of the makeup and I'll be back to share with you my final thoughts on this. Alright guys here is the final look and I mean if you couldn't tell already I love, love, love, love this palette once again Visiart did it again the last what six this is now seven palettes that they have launched in the last couple of months have all been phenomenal as far as the color story here. I really don't think I have too many palettes that touch a color story like this. You have to like smoky eyes though. If you're not into a smokier deeper look I don't think that you'll love this. I mean there of course is room to create something that's not smoky but if you're gonna get this palette it's because you like smoky eyes. I feel like the colors that were chosen to be in this palette make so much sense. I love that you can create an all kind of plummy smoky eye a charcoal smoky eye a taupe look the pop of navy is really really nice and flattering for all these shades it's extremely cohesive and very intuitive on how to create a look and honestly this is like the ultimate smoky eye on the go because of how tiny it is and it just has the perfect array of colors. I do not have a single bad thing to say about this palette I would say you know if you're working with dark colors just make sure you tap off your brush and I don't think this palette is going to be for everybody. If you like light airy and bright makeup you're not going to like this palette but if you are into smoky eyes evening style makeup this is phenomenal very happy with this. I really hope this yard continues down this path because their stuff has just been so amazing lately. Anyways thank you guys so much for joining me on yet another day of vlogmas I hope you are having fun I have a lot more videos in store for you guys if you aren't subscribed to my channel already I would appreciate it if you would take the time to do so especially so that you can get notified for tomorrow's video and all of the videos to come and I will see you guys tomorrow. Bye guys have a good one


His intent to try to get better is special. So whether that's, you know, he's trying to communicate with his starters, not just me, rather, with all the guys in between the innings. I don't see him just doing that with me. I see him trying to get on the same page and be forward thinking about the next inning. And all that stuff kind of contributes to the continuity and the flow of the game. And any sort of extra communication you can have so that both the pitcher and the catcher are on the same page is super helpful for conviction, which is super helpful for executing the pitch. His preparation before the game, we've talked about some of the stuff that I like to look at and divvied up a couple of those responsibilities in terms of if I know you're looking at this portion of the work and I'm looking at this portion of work, then we can have a conversation in the Scatter Report before the game and see if our reads match up. And I also see just, I think his work with Tanner has been impressive and his dedication to trying to put him in a better position to block a ball, catch the ball and, you know, I've been around a handful of catchers and I've never been around a guy with a 250-pound body trying to slug in the middle of the order and have, you know, be expected to hit 30 home runs and, you know, catch 140 games, obviously not going to happen in this season, but for the most part, like, man is pretty blessed and pretty talented and he works his butt off back there, so I've just been impressed.