Nowadays, OTGs are becoming an essential appliance for your kitchen to help you cook seamlessly and with perfection. It can help you even keep food warm and fresh for longer durations after being cooked. OTGs addresses multiple cooking needs like baking, grilling, reheating, barbequing and more. They require a little extra time than microwaves but would surely never let you down with their uniform and even cooking to get a perfect and delicious dish on your plate. We have curated a list for you to help you in finding the best high capacity OTGs.<br /><br /><bulletContentEmbed name="B07GQXXMZW" columns="1"><bulletContentHeading name="B07GQXXMZW_head">    <div type="image" title="5 Heating Modes" msid="84143382" hostid="261"></div></columnHeadThumb>B07GQXXMZW</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B07GQXXMZW_body"><bulletContentRow name="B07GQXXMZW_9212141400017670"><bulletContentRowHeading><bulletContentRowHead col="1">Agaro Marvel Series M19 19 litres Oven Toaster Griller with Rotisserie</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This 19L oven toaster griller from Agaro features five heating modes that help you cook a variety of dishes. The motorized rotisserie allows it to grill and roast perfectly and evenly with its circular motion. The easy functionality offers you to adjust the temperature, choose function mode and set the timer conveniently.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B07GQXXMZW_9117486415051911"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">It helps you to cook easily with different functions.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed><br /><br /><bulletContentEmbed name="B07P1BR7L8" columns="1"><bulletContentHeading name="B07P1BR7L8_head">    <div type="image" title="Opti-temp Technology" msid="84143418" hostid="261"></div></columnHeadThumb>B07P1BR7L8</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B07P1BR7L8_body"><bulletContentRow name="B07P1BR7L8_0581683889604101"><bulletContentRowHeading><bulletContentRowHead col="1">Philips HD6975/00 25 Litre Digital Oven Toaster Grill</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This digital oven toaster griller from Philips claims to have a capacity of 25l that should allow you to serve 4-5 people. It features opti-temp technology that allows the heat to be distributed uniformly for even browning. The one-touch preset menu helps you to make delicious dishes. The digital panel and soft chrome knobs should make cooking easy. It helps reduce moisture and cook with less oil for a perfectly grilled, crunchy and healthy dish.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B07P1BR7L8_4160329775111416"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The digital panel and knobs make it easy to operate.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed><br /><br /><bulletContentEmbed name="B00AYA859Y" columns="1"><bulletContentHeading name="B00AYA859Y_head">    <div type="image" title="Illuminated Chamber" msid="84143442" hostid="261"></div></columnHeadThumb>B00AYA859Y</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B00AYA859Y_body"><bulletContentRow name="B00AYA859Y_1864362363767627"><bulletContentRowHeading><bulletContentRowHead col="1">Morphy Richards 52 RCSS 52 litres Oven Toaster Grill</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This oven toaster griller from Morphy Richards claims to serve you much more than these three functions. It allows you to bake, rotisserie and toast with convection too. The convection technology allows your food to cook uniformly with even heat distribution. It features a motorized rotisserie that makes you roast and grill food perfectly. Its stainless steel body should help circulate heat faster for better cooking. The see-through illuminated chamber allows you to look over your food while being prepared.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B00AYA859Y_8668427841995609"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The rotisserie helps you grill and roast food evenly.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed><br /><br /><bulletContentEmbed name="B01N1TZ4J5" columns="1"><bulletContentHeading name="B01N1TZ4J5_head">    <div type="image" title="Heavy-duty Coil" msid="84143463" hostid="261"></div></columnHeadThumb>B01N1TZ4J5</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B01N1TZ4J5_body"><bulletContentRow name="B01N1TZ4J5_4322804033174327"><bulletContentRowHeading><bulletContentRowHead col="1">Wonderchef 63152143 19 Liters Oven Toaster Griller</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This sleek oven toaster griller from Wonderchef features a stay-on function mode that allows your food to stay warm even after cooking is complete. The heavy-duty coil and thermostat used should make it long-lasting and durable. The rotary knob should allow you to adjust temperature, time and heat functions with no hassle. The heat-resistant tempered glass window should make it safe to use.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B01N1TZ4J5_3497264892738746"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The sleek design should enhance the look of your kitchen.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed><br /><br /><bulletContentEmbed name="B01M0OJ55K" columns="1"><bulletContentHeading name="B01M0OJ55K_head">    <div type="image" title="360° Rotisserie" msid="84143496" hostid="261"></div></columnHeadThumb>B01M0OJ55K</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B01M0OJ55K_body"><bulletContentRow name="B01M0OJ55K_6871219978886980"><bulletContentRowHeading><bulletContentRowHead col="1">Usha 19L (OTGW 3619R) Oven Toaster Grill</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This 19L oven toaster griller from Usha claims to be suitable for 2-3 people. The 360° rotisserie feature helps you roast and grill with uniform browning and even heating for delicious dishes. To bake better and improve grill needs, it comes with an enamelled baking tray and steel wire racks. The solid handles and easy to use knobs help you to form a firm grip. The keep-warm mode should help your food stay warm even after the cooking is finished.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B01M0OJ55K_9537536544049922"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">The solid handles should allow you to hold comfortably.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed><br /><br /><bulletContentEmbed name="B07WKMDSVN" columns="1"><bulletContentHeading name="B07WKMDSVN_head">    <div type="image" title="Multi-functional" msid="84143535" hostid="261"></div></columnHeadThumb>B07WKMDSVN</columnHeadTitle></columnHead></bulletContentHeading><bulleteContentBody name="B07WKMDSVN_body"><bulletContentRow name="B07WKMDSVN_7033769176856708"><bulletContentRowHeading><bulletContentRowHead col="1">KENT OTG (Oven Toaster Griller), 20L</bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">This multi-functional oven toaster griller from Kent should allow you to cook restaurant-like dishes at home. Its functional knobs help you to switch functions according to your requirement. The rotisserie feature helps you with proper grilling and uniform heating to make you cook perfect and delicious food. Its keep-warm feature lets your food stay fresh and long for a longer duration.</bulletContentRowCell></bulletContentRowBody></bulletContentRow><bulletContentRow name="B07WKMDSVN_9481733458515460"><bulletContentRowHeading><bulletContentRowHead col="1"></bulletContentRowHead></bulletContentRowHeading><bulletContentRowBody><bulletContentRowCell col="1">It helps you keep food warm for a longer time.</bulletContentRowCell></bulletContentRowBody></bulletContentRow></bulleteContentBody></bulletContentEmbed><br /><br />

High capacity OTG for professional baking needs in India

<ul><li>The founders expect ‘manifold growth’ in the coming years and therefore are in the search for the right talent.</li><li>The current vacancies are in research and technical sales.</li><li>Rossari Biotech is setting up another manufacturing facility at Dahej in Gujarat with a proposed capacity of <a href="https://www.bloombergquint.com/ipos/rossari-biotech-ipo-heres-all-you-need-to-know">132 billion tonnes</a> per annum. </li></ul>The Mumbai-based speciality chemical maker Rossari Biotech is looking to hire more people as it expands its business post the initial public offering (IPO). For the uninitiated, this is a company that makes popular household products like Vim, Rin, and Surf for the brand owners like Hindustan Unilever, Dabur, and many more to name a few. <br /><br />According to <a href="https://www.businessinsider.in/stock-market/markets/news/rossari-biotech-ipo-analysis-and-comparison-with-camlin-fine-srf-and-clariant/articleshow/76953016.cms">analysts, the 23-year old company ⁠— which competes with the likes of BASF and Dow Chemicals ⁠— is poised for strong growth</a>. “We are a growing manifold, the need for our company is at the peak. We need human resources. So this is going to be a big focus for our company in future,” Sunil Chari Managing Director and Co-Founder at <a href="https://www.facebook.com/BusinessInsiderIndia/videos/286494852795378">Rossari Biotech told Business Insider.</a> <br /><br />Chari revealed that the company has an average salary package of more than ₹10 lakh, which is better in comparison to its peers. “It is mostly a knowledgeable workforce,” he said. <br /><br />According to him, at this moment, the company is looking for people in research and technical sales. “But, we will require people in HR. We will require people in the admin. We will require people in the factory. It will be a basket of posts,” he added.<br /><br />He said the company is cautious towards the capital at this moment and will hire every quarter based on its performance. “In this quarter we have plans of hiring some people. But the next quarter coming it depends on the growth,” he said. <br /><br />“In the last 3 months, we would have taken at least 15 people in the personal care segment at Dahej. We are one of the few people recruiting in these times. We see a good quarter. We see good growth for the entire industry this year. So, we are bullish on hiring,” he added. <br /><br />Currently, Rossari Biotech manufactures a majority of its products in its manufacturing facility at Silvassa. It is also setting up another manufacturing facility at Dahej in Gujarat with a proposed capacity of <a href="https://www.bloombergquint.com/ipos/rossari-biotech-ipo-heres-all-you-need-to-know">132 billion tonnes per annum</a>.<br /><br />Rossari Biotech’s ₹496 crore initial public offering has been subscribed nearly three times on Day 2 of the bidding process. The bidding will remain open till end of day (July 15) with a fixed price band of ₹423-425 per equity share.<br /><br /><strong>SEE ALSO: <a href="https://www.businessinsider.in/stock-market/news/barbecue-nation-ipo-must-be-priced-the-same-way-as-its-menuvalue-for-money/articleshow/76961459.cms" data-type="tilCustomLink">Barbeque Nation IPO must be priced the same way as its menu—value for money</a><br /><a href="https://www.businessinsider.in/stock-market/news/wipro-share-price-16-increase-leads-to-surge-in-infosys-share-price-too/articleshow/76973619.cms" data-type="tilCustomLink">Wipro share price 16% increase leads to surge in Infosys share price too</a><br /></strong><a href="https://www.businessinsider.in/stock-market/markets/news/rossari-biotech-ipo-analysis-and-comparison-with-camlin-fine-srf-and-clariant/articleshow/76953016.cms" data-type="tilCustomLink"><strong>Rossari Biotech IPO⁠— 40 scientists, China, and other factors that make the share sale hot</strong></a><br />

Rossari Biotech is hiring ⁠— and the company’s average salary is ₹10 lakh per year

<ul class="summary-list"><li>Oscar B. Castillo, a documentary photographer, had extraordinary access to Venezuela's PGV prison during an extended period when it was controlled by inmates.</li></ul><p>One of Venezuela's hottest venues for musicians and sports stars was, for part of the last decade, a maximum-security prison run by its own inmates. </p><p>"Party at the PGV tonight," local DJs would announce over the radio. Visitors would come from the nearby towns, or all the way from the capital, Caracas, 100 miles away. </p><p>The PGV, or the General Penitentiary of Venezuela, was a place where inmates mostly roamed freely. The cell blocks had been torn out and there was no "behind bars." But there was also a rigid, if convoluted, code of conduct that was maintained by gangs and an arsenal of heavy weapons. Infractions were met with brutal punishments.</p><p>Visitors were considered sacred, and off-limits. The PGV was at its best on Visitors' Days — which could run for weeks since there wasn't a formal limit.  </p><p>Christmas, Mother's Day, or the birthdays of gang leaders who ran the place were always a good excuse to put on concerts, or bring in bouncy castles, clowns, and hot dog carts for visiting kids. As night fell, DJs would be brought in to perform in the penitentiary's central square with electronic music, laser shows, and fireworks. </p><div type="image" title="A couple is seen dancing." height="1000" width="1500" msid="93668288" hostid="261"></div><div type="image" title="Kids are seen on a huge bouncy castle" height="1000" width="1500" msid="93668289" hostid="261"></div><div type="image" title="A woman sings in front of a band of Mariachis." height="1000" width="1500" msid="93668290" hostid="261"></div><h2>Outside/Inside </h2><p>From the outside, there were vestiges of ordinary prison infrastructure: High fences heavily crowned with barbed wire, control towers, and checkpoints manned by military officers armed with rifles and machine guns. Long lines of relatives, mostly women and kids, carrying large bags of goods and tired expressions on their faces, lined up under the scorching heat to submit to searches — or be made to pay bribes — before being allowed through. </p><p>But look closer, and you would have seen a thin fence. On one side were guards, employed by the state and confined to the prison's perimeter. On the other side, manning the PGV's entrance, a select group of prisoners held far more powerful guns, and many more of them. </p><p>Once inside, most inmates — everyone here was an inmate — walked around freely through the maze of corridors, pavilions, and wards. In some areas, shacks and other private dwellings had been erected.  </p><p>From the alleyways and through the prison's windows, the rugged mountain landscape, which lent the town of San Juan de Los Morros its name, could be seen in the distance — beautiful, but also painful, for how it reminded prisoners of their lost freedom. </p><p>The PGV first opened in 1948, billed as a model South American prison where prisoners could work the soil, care for animals, and live in the relative open. </p><p>But starting around 2007, as the institutional structure of Venezuela crumbled and mafia activity and corruption spiraled out of control, prison gangs amassed weapons and drugs and, with it, leverage. After years of continuous abandonment and failed policies, police and soldiers were often interchangable with criminals, and human rights groups documented their abuses.</p><p>Around 2009, the criminal group called "El Carro" (The Car), under the command of El Principal, had taken over the daily workings of the PGV.  By 2010, many of Venezuela's biggest male prisons were under the effective control of inmates.  </p><div type="image" title="Shelters are seen lined up, with mountains in the background." height="1000" width="1497" msid="93668291" hostid="261"></div><div type="image" title="Prisoners hold their hands out in prayer." height="1000" width="1500" msid="93668292" hostid="261"></div><div type="image" title="Two inmates lie side by side and one, smiling, points a gun at the other's head." height="1000" width="1500" msid="93668293" hostid="261"></div><div type="image" title="Joints are laid out on a table, along with mounds of other drugs." height="1000" width="1497" msid="93668294" hostid="261"></div><h2>La Rutina</h2><p>At the PGV's entrance was a makeshift market. There, entrepreneurial prisoners filled tables with basic items, like bread and DVDs, or marijuana joints that were artfully arranged to look like a bouquet of flowers. </p><p>More stands lined the prison's narrow corridors, which reverberated with the rhythms of Salsa and Reggaeton. You might find barbeque meat, or rum or vodka-based cocktails spun in blenders and served with a lime twist. </p><p>Even in those times when extreme shortages plagued Venezuela, here at the PGV, people could find practically anything they wished to buy. On visitor days, you might see free Venezuelans shopping for toilet paper, flour or cooking oil — basic products that had completely disappeared from supermarkets shelves.</p><p>All of this happened under the attentive eyes of Los Luceros. Select members of the gangs that ran the PGV, they answered to orders from the Principal. </p><p>Armed with revolvers, rifles, and even hand grenades, Los Luceros made sure that everything ran smoothly. They also enforced the payment of an obligatory weekly tax, called "La Causa," which officially paid for prison maintenance and security (more weapons), as well as parties and other activities. </p><p>For inmates, life at the PGV was like walking a tightrope over a pool of sharks. </p><p>Abiding by an unwritten code known as La Rutina was obligatory, and prisoners lived under the constant threat of ruthless punishment if they stepped outside of it. </p><p>A minor offense, or the wrong look, might make you into a pariah, or lead to a punishment that could be the last thing seen in this world. Stealing a cigarette could result in a bullet through your hand. On Mondays, in an improvised arena called the Coliseum, dozens of inmates were compelled to settle their debts or other disputes over knife fights. </p><p>Ordinary words like egg, milk or water — that in Venezuelan slang might carry a vague sexual connotation — were banned because of their potential to offend other inmates. Saying them could get you banished to dirty and trash-filled corners of the prison, far from the markets and the fun.</p><h2>Free Convict </h2><p>For three years, from the beginning of 2014 until Venezuelan authorities finally shut the place down in 2016, I had extraordinary access to the PGV as a Venezuelan documentary photographer. </p><p>At that point, the PGV had a population of around 5,000 people — more than six times its intended capacity. Most of the inmates were still in legal limbo; many hadn't yet been tried for their alleged offense, or given an exact sentence. It was also extraordinarily violent: In 2014, there were at least 309 homicides in Venezuelan prisons, where some 60,000 prisoners were held, according to the Venezuelan Prisons Observatory. </p><div type="image" title="The words &quot;Free Convict&quot; are seen on the wall." height="1000" width="1500" msid="93668295" hostid="261"></div><div type="image" title="A prisoner does a motorcycle stunt in an open area." height="1000" width="1500" msid="93668296" hostid="261"></div><div type="image" title="Two men are seen on either side of a wall. One is seated on the floor and the other sits at a desk." height="1600" width="2400" msid="93668297" hostid="261"></div><p>I was at the PGV with Free Convict, a Hip Hop collective formed by 12 inmates and to try to understand their lives in all of their  complexities. These men had survived gang life, street violence, drugs, and now this bizarre penitentiary existence. They were now looking to chart a new path for themselves, making rhymes around the themes of non-violence, self-improvement, and redemption. </p><p>In the early days, Free Convict would gather in a Freestyle circle in the prison's central square. The meetings became bigger and more frequent, and eventually even the PGV's toughest bosses began to show them respect. (It helped that their leader, Ray Martinez, was part of the "El Carro" gang that controlled the prison.) </p><p>Through the same cracks by which drugs and weapons flowed into the PGV, Free Convict managed to smuggle in  a recording studio, where they recorded a full album and produce music videos. In time, they got to be good enough, and famous enough, to attract collaborators both from inside the prison and beyond its walls. </p><p>Only in total chaos, as Venezuela was of those years, would a place like the PGV be possible. Out of that anarchic landscape, Free Convict offered the possibility of a different way of life, a fresh start, and an oasis in the midst of madness. </p><h2>Héctor</h2><p>One of the inmates behind Free Convict was a man named Héctor. </p><p>Like a few of the others, he had arrived at the PGV as something of a stereotype of the hardened criminal. By the time I met him, he was much more interested in self-reflection and finding redemption. </p><p>Born in 1992, Héctor came up in the Pinto Salinas neighborhood of Caracas. As a kid, he was a promising basketball player. But his future in the sport was cut short in 2010. His gang was fighting for control of the area, a notorious staging ground for drug distribution, and he got caught in a hail of bullets that nearly killed him and tore up one of his arms at the elbow. </p><div type="image" title="A man is seen, wide-eyed, looking directly at the camera." height="1000" width="1500" msid="93668298" hostid="261"></div><p>By 2012, the year Héctor was sent to the PGV for being an accomplice to a homicide, his two brothers had been killed. Humberto, the oldest, was gunned down near their home in Pinto Salinas in 2008. Junior, the youngest, died a similar death in 2011. Now, another son seemed to be heading down the same inexorable path.</p><p>Like most prisoners at the PGV, Héctor depended on his family, outside, to bring him things to sell at the market. In good times, he might make enough to pay La Causa, take care of his needs, and even send some profits home. </p><p>The best bet for making money was to set up a table selling crack, cocaine, base paste, marijuana and blunts. But even in this environment, where drugs could be sold and consumed out in the open, this line of work could be unpredictable and dangerous. Héctor liked the money; the money was useful to him. But selling drugs brought problems. So Héctor mostly avoided it. </p><p>At one point, he sold nails, screws, wires, and pieces of wood to inmates — coveted objects that inmates used to build improvised shacks. If he got his hands on some flour, he might set up a stand selling banana cake or Venezuelan arepas.</p><div type="image" title="A man lies on a bed with his mother." height="1000" width="1500" msid="93668300" hostid="261"></div><p>Whenever possible, he'd hoped to make enough money so his mother, Rosalia Rivero, who worked as a janitor and whom he playfully called "La Pucha," could travel from Caracas for a Visitors Day. On these visits, she would head straight to her son's room, willfully ignoring the strangeness she passed along the way. She was used to seeing drugs and weapons, and she associated both with losing two of her sons, and almost losing a third. </p><p>At the PGV, she found Héctor a changed man. Héctor was never an angel; nobody in Free Convict was. But now he was searching for something different. </p><p>Together with the rest of Free Convict, Héctor had resolved to take control of his life, and break the cycle that had put him on the frontlines of the street wars that were tearing apart Venezuela and that nobody had asked for. To do that, Héctor had to sharpen his talent, and believe in himself.</p><div type="image" title="Men are seen seated in what used to be a bell tower high up on a building." height="1000" width="1500" msid="93668301" hostid="261"></div><h2>Boom!</h2><p>By 2016, the situation in Venezuela had become catastrophic. Inflation was out of control and finding basic items had become nearly impossible. At the PGV, families were barely able to send help. </p><p>Inmates went from drinking good rum at parties to making their own alcohol, from fermenting banana skin, in plastic Gatorade bottles. Instead of manning tables piled high with drugs, inmates like Héctor scraped together money selling single cigarettes or hot chocolate. </p><p>La Causa had to be paid first. There was barely any money for food. </p><p>The beginning of the end of the PGV came in September of 2016. </p><p>Musicians and sports players had been brought in, along with the usual flood of friends and family from the outside, to celebrate the birthday of the PGV's big boss, Franklin "Viru Viru." </p><div type="image" title="An outdoor display of pictures and trophies." height="1000" width="1500" msid="93668302" hostid="261"></div><div type="image" title="Inmates at seen sleeping in makeshift hammocks and on the ground below." height="1000" width="1500" msid="93668303" hostid="261"></div><p>Then, suddenly, BOOM, a hand grenade explosion caused the prison's foundation to tremble. Smoke was everywhere. Some people screamed in agony, others ran in all directions. In the confusion, Los Luceros pointed their guns at each other, looking for signs of treason.</p><p>When the black cloud had cleared, there was a hellish scene of wounded people and dead bodies. Visitors and prisoners alike were among the almost 20 victims. </p><p>Afterwards, tension and fear were everywhere, and the prison divided into warring factions. Punishment, including murder, was more common, and even more random. </p><p>Seeing an opening, forces from the state finally stormed the prison. For two weeks, there was fighting, leading to an estimated 80 deaths. There was no water or electricity. Starving inmates killed their pets for food, or consumed whatever drugs they could find to fight off hunger. Tuberculosis was plaguing the prison and infected prisoners were dying daily. </p><p>When it was finally over, government soldiers emptied the PGV and inmates were sent to other detention centers around the country. Free Convict scrambled to stay in touch, but finding out who had ended up where was almost impossible.</p><p>Free Convict, which by then was better and more popular than ever, seemed to be dying. </p><p>Héctor ended up at Tocuyito, another prisoner-controlled prison, where he stayed for another two years.</p><h2>Caracas</h2><p>One day in 2020 — six years after I began documenting Free Convict at the PGV — I went to a recording studio in Caracas to meet up with the collective. Nearly all of them had been released, and they were trying to keep Free Convict's work alive from the outside. </p><p>Free in Caracas, there was still so much to navigate. The immediate problem was Héctor. </p><p>His family hadn't heard from him in three days. At first, the police said they had no record of him being arrested. Now, thanks to pressure from his family, they were saying he <em>had</em> been arrested, and would be released soon. We predicted he'd come to the studio directly, and were waiting for him there. </p><p>When he finally arrived, fear, rage, and frustration filled his eyes. He told us that he had been in his neighborhood with his cousin, known as "The Cat," when police arrived and shot his cousin dead. They'd then arrested Héctor, who now told us he'd been spared only thanks to a divine intervention.</p><div type="image" title="A man is seated with young boys seated all around him." height="1000" width="1500" msid="93668304" hostid="261"></div><div type="image" title="People are seen clustered together on a narrow strip above a passing river and beneath a bridge." height="1000" width="1500" msid="93668305" hostid="261"></div><p>We couldn't confirm Héctor's story, but there were plenty of others like it. Later that year, the United Nations would call on President Nicolas Maduro to disband various police units that had been behind extrajudicial killings and "crimes against humanity."</p><p>It was possible that Héctor had actually been spared because, since his release, he'd become relatively well-known both for his work with Free Convict and for his anti-violence and community-building work in prisons, schools, and other areas affected by violence and exclusion.</p><p>Having overcome so much in an upside-down Venezuela where police forces could turn their guns on civilians and prisoners controlled the prisons, Héctor is a survivor.  After so many close calls with death and so much adversity, he had done so much to rebuild his life and forge a new path. His mistakes were part of who he was, but the actions he had taken in his life because of those mistakes, and his skill in communicating the things he'd learned, made him a valued mentor to so many Caracus youths who were in a desperate search for new paths to walk away from violence.</p><p>But for all the progress Héctor had made in his life, he was still at the mercy of the arbitrary violence of Venezuela. Together, we all wondered where Héctor was safest: In Caracas, trying to contribute to his community while at the mercy of the arbitrary violence of Venezuela, and possibly at the hands of Venezuelan police, or back under La Rutina. </p><div type="image" title="A man is seen in reflection." height="1000" width="1500" msid="93668306" hostid="261"></div><p><em>Oscar B. Castillo is a documentary photographer and multimedia artist. His book about the PGV, "Esos Que Saben" was published this year and is </em><a href="https://www.eltestigo.net/esos-que-saben-photobook"><em>available for purchase here</em></a><em>.  </em></p>

A prison where the prisoners were in charge

<p><a href="http://www.businessinsider.com/insiderpicks"><em>Insider Picks</em></a> <em>writes about products and services to help you navigate when shopping online. Insider Inc. receives a commission from our affiliate partners when you buy through our links, but our reporting and recommendations are always independent and objective.</em></p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&amp;mid=2417&amp;murl=https%3A%2F%2Fwww.sephora.com%2Fproduct%2Fsupergoop-x-rebecca-taylor-defense-refresh-setting-mist-broad-spectrum-sunscreen-spf-50-P442982" target="_blank" rel="noopener"></a><p class="source"><span>Supergoop Facebook</span></p></div><p></p></div></div></p><ul class="summary-list"><li>Summer weather isn't always so easy on our skin and hair.</li><li>That's why so many members of the Insider Picks team have a lineup of products ready to counter the effects of sweat, humidity, strong UV rays, and more.</li><li>From <a href="https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&amp;mid=1237&amp;murl=https%3A%2F%2Fshop.nordstrom.com%2Fs%2Fevian-mini-facial-water-spray-duo%2F4348947" target="_blank" rel="noopener">water mists that refresh our skin throughout the day</a> to a <a href="https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&amp;mid=2417&amp;murl=https%3A%2F%2Fwww.sephora.com%2Fproduct%2Fall-nighter-long-lasting-makeup-setting-spray-P263504%3Fom_mmc%3Dppc-GG_1533944608_60212794284_pla-296569928599_1900000_291191670138_9067609_c%26country_switch%3Dus%26lang%3Den%26ds_rl%3D1261471%26gclid%3DEAIaIQobChMIosXEju-M4gIVBUSGCh1EPw6CEAQYAiABEgJifPD_BwE%26gclsrc%3Daw.ds" target="_blank" rel="noopener">team-favorite setting spray</a> that keeps makeup from melting off, these are the 17 beauty products we rely on when the temperature starts rising.</li></ul><p>Summer is the best. It's the season of short-sleeves, al fresco dining, baseball games, backyard barbeques, ice cream cones, pool parties, beach reads <span>- I could go on and on. </span></p><p><span>But there is one part of summer that I don't love or even like. It's sandwiched somewhere between all of those wonderful qualities that make it my favorite season of them all, but I can't ignore it - it's the season of sweat and humidity.</span></p><p><span>Let's face it. Summer weather is fun when you're on the beach, but it's not so fun when you're standing on a subway platform dripping in sweat while you wait for the next train. You can't control the weather, but you can stock up on products to combat salt, sweat, humidity, UV rays, and whatever else summertime brings. To help you (and me) prepare for the warm weather ahead, I asked my coworkers to divulge the beauty and skin-care products they actually use to combat the effects of the sun and heat.</span></p><p><span> <strong>Keep reading for the 17 warm-weather beauty essentials we rely on during summer:</strong></span></p><p class="tagline"><p style="font-size: 14px;"><a href="http://e.businessinsider.com/join/ci/insider-picks">Subscribe to our newsletter.</a><br><br>Find all the best offers at our <a href="https://coupons.businessinsider.com/">Coupons page</a>.<br><br>Disclosure: This post is brought to you by the <a href="http://www.businessinsider.com/insiderpicks">Insider Picks</a> team. We highlight products and services you might find interesting. If you buy them, we get a small share of the revenue from the sale from our commerce partners. We frequently receive products free of charge from manufacturers to test. This does not drive our decision as to whether or not a product is featured or recommended. We operate independently from our advertising sales team. We welcome your feedback. Email us at insiderpicks@businessinsider.com.</br></br></br></br></p></p>

17 warm-weather beauty essentials we swear by when the temperature starts rising

<p class="source"><span>The Story of Ramen</span></p><p class="caption">Manville Chan and Jeff Parsons pictured in their restaurant space.</p><ul class="summary-list"><li><strong>Friends and business partners Manville Chan and Jeff Parsons began hosting ramen-making classes in San Francisco to earn money while Chan looked for a new job in tech.</strong></li><li><strong>After starting to share their courses on Airbnb Experience, Chan and Parsons have scaled their business and now receive the majority of their bookings through their own website. </strong></li><li><strong>They run two to four classes every day, including most weekends, in a space they purchased from a former barbeque restaurant.</strong></li><li><strong>Chan estimated that his full-time business brings in $60,000 to $100,000 in revenue per month.</strong></li><li><a href="https://www.businessinsider.com/prime"><strong>Click here for more BI Prime stories.</strong></a></li></ul><p>Manville Chan and Jeff Parsons started hosting Italian dinners on culinary experience platform <a href="https://www.eatwith.com/">EatWith</a> while living in Texas in 2014. At the time they pursued this side gig, Chan worked as a product manager at a small tech firm and Parsons worked in communications.</p><p>"With EatWith, I had three-course/five-course inventive Italian dinners. Both included pasta as one of the courses," Chan said. "I've always loved to cook and have always been passionate about Italian food, especially pasta."</p><p>After Chan was laid off as part of a series of job cuts, he moved to San Francisco in December 2017 in search of a new job. "I thought, San Francisco is where the tech jobs are, so I'll look there," Chan said. Around the same time, Parsons' company relocated him to San Francisco to oversee West Coast operations of the firm.</p><p>Chan didn't have many connections in the area, so he and Parsons decided to continue to host a cooking class so that Chan could "get by" while out of a job. </p><p class="source"><span>The Story of Ramen</span></p><p class="caption">Manville Chan shows his class how to prepare ramen noodles.</p><p>However, instead of pasta, they decided to host a ramen-making tutorial.</p><p>"Switching to ramen was an idea that I first came up with in January 2017. At the time, I realized that 'just serving dinner' does not provide value added to customers to demand a higher price for a small-scale operation. So I came up with some cooking ideas. Ramen was one of them, and it took off," Chan said.</p><p>He and Parsons set up the <a href="https://www.airbnb.com/experiences/61279">ramen cooking class as an Airbnb Experience</a> in Chan's San Francisco apartment. The experience became so popular that, in July 2018, Chan decided to abandon his search for a full-time tech job in San Francisco and take on the project full-time. He expanded the business beyond Airbnb and named it <a href="https://www.ramenpartysf.com/">The Story of Ramen</a>. Individuals can book the class through the business's website or through Airbnb.</p><p>"When we started, neither Jeff nor I were professionally trained in ramen making," Chan said. "No one complained, but since then, we did go to a ramen school to become trained."</p><p><a href="https://www.airbnb.com/s/experiences?traffic_source=SEO">Airbnb Experiences</a> are activities coordinated and led by "local hosts" around the globe. They include everything from cooking classes, like Chan and Parsons' experience, to <a href="https://www.airbnb.com/experiences/1185175?source=p2">photo shoots across New York City</a>. They can be a good avenue for small business owners like Chan because Airbnb provides advertising for the classes offered through its site. Experiences can also offer full-time employees an opportunity to start and grow a side gig.</p><p>Initially, Chan received 64% of his bookings through Airbnb. Now that his class is more well known in San Francisco, he receives the majority of them through his company's website. His class remains on Airbnb, and he receives many bookings from people visiting the area through the platform, he said. Chan acts as the chief experience officer of The Story of Ramen, and Parsons as the chief marketing officer.</p><h1><strong>Applying to Airbnb Experiences and setting up shop</strong></h1><p>"We applied to do the Airbnb Experience soon after the experience platform launched, so <a href="https://www.airbnb.com/host/experiences">the application</a> was quite simple," Chan told Business Insider. The application asked for a description of the experience he wanted to host, he recalled, and for his credentials.</p><p>In his application, he described the pasta dinners he'd hosted in Texas through EatWith and linked to reviews of the class. Within about four weeks of applying, he and Parsons received a short interview with Airbnb. </p><p>"The interview was about 20 minutes and informal," Parsons said. "They wanted to hear more about our expertise and what we offered that was unique."</p><p>Airbnb approved the experience approximately three to five weeks after the interview. Chan noted that, at the time, the "Airbnb Experience team was very small and they were short staffed in processing applications." Since then, he said, the team has grown.</p><p>Parsons and Chan started hosting the ramen classes in Chan's apartment, which could only fit 10 to 12 people. Wanting to move the experience outside of Chan's personal space, they eventually began renting another apartment in San Francisco to host the class. But when landlords learned about the experience, they had to set up shop elsewhere - again and again and again.</p><p>"People kept asking the neighbors where the experience was, and eventually some of them reported it to the building, and we could no longer run it there," Chan said. "We have rented out a lot of pop-up spaces around the city, but the landlords would often find out."</p><p>A year and a half ago, Chan and Parsons moved into their current location, a former barbeque restaurant. Including the leftover equipment, they spent $150,000 to sign the lease. In June 2019, Chan saved up enough to buy the space and now owns it with a mortgage. </p><h1><strong>Creating an engaging class</strong></h1><p>Chan and Parsons run anywhere from two to four ramen-making experiences almost every day of the week. Each class lasts approximately two hours and typically includes 24 people. Some of these individuals book through Airbnb Experience, where the class is priced at $60 per person, and others book through Chan's website, where the class is listed at $55 per person. Airbnb takes a 20% cut for each booking made through their platform.</p><p>"When guests come in, we immediately serve them potstickers as appetizers," Chan said. "Then they wash their hands and we talk a little bit about the background of ramen and the ingredients that we use. Then we start making noodles from scratch, and after that, we go into the kitchen and cook the noodles."</p><p class="source"><span>The Story of Ramen</span></p><p class="caption">One participant prepares the noodles for her ramen dish.</p><p>Chan emphasized that people often sign up for these types of experiences with friends or as a group, so to ensure friends have time to bond, they end with a mochi dessert. He also makes the class highly customizable through <a href="https://www.ramenpartysf.com/our-story">his website</a>. "If someone has a birthday, they can tell us online in advance and we can serve birthday cake at the end," Chan said. </p><p>"We think the business that we do is the future of dining in creating an experience around food," Parsons shared. " We don't look at ourselves as a cooking class or a traditional restaurant. We are right in the middle, where we want you to have an experience around the food you are eating, and in our case, we're going to teach you how to make the ramen." </p><h1><strong>Scaling the business</strong></h1><p>Chan and Parsons currently run advertisements for their website on Yelp. Besides those ads, they rely on word of mouth, Airbnb, and search engine optimization to keep their experience booked.</p><p>"We put all of the information on the help page," Chan said. "We have our gluten-free policy, our policy on bringing pets, our policy on children, and so on. The more information you have, the more people you pick up with Google, so that's how we increase our reach."</p><p>Chan said when they first started, their clients were mostly city visitors or locals looking for a new experience. Now, 70% of their business is from corporate teams in San Francisco, like Uber and Lyft, who are looking for some team bonding.</p><p>"A lot of companies tell me they don't have to just pick a restaurant or a bar for the team bonding because everyone will just eat and drink," Chan said. "They want something more engaging. Making noodles and working as a team is interactive and engaging." </p><p>For these corporate bookings, they often charge as much as $75 per person or $115 for an extended four-hour class, which is cheaper than most other cooking classes, he added. </p><p>Chan estimates that the business brings in $60,000 to $100,000 in revenue per month, depending on how many classes he runs in a given month. Some of this revenue also comes from gift cards purchased on his website, especially around the holidays.</p><p>"In December, gift cards were 20% of our total revenue. We sold $21,000 worth of gift cards that month," Chan said. </p><p>Monthly costs - which include the mortgage, updating equipment, and buying food - fall between $40,000 and $50,000, according to Chan; for an individual class, he estimated the price of food per person to be $7.</p><p>For those looking to open their own experiences on Airbnb, Chan suggested scaling the business early. "I have met with a lot of Airbnb hosts with amazing reviews, but some say they can only have six people per class. That makes it hard to make it your full-time job," Chan said.</p><p>Parsons recommended maintaining a "good reputation." Once that is achieved, he suggested taking a risk and "scaling the operations up." </p><p>"This could be done by hiring temp staff and renting pop-up locations," he said. "Also, keep thinking how to get a bigger group to join rather than individuals. In our case, we found corporate team building business as our sweet spot."</p><p>As The Story of Ramen grows more, Chan and Parsons are hoping to step away from teaching and focus on building franchises outside of San Francisco. "But it's not easy to find someone on the street who can teach ramen, so we are still teaching now," Chan said.</p><p class="tagline">Axel Springer, Insider Inc.'s parent company, is an investor in Airbnb.</p>            <h3>NOW WATCH: <a href="https://www.businessinsider.com/whats-inside-kangaroo-turtle-shell-2020-02">What's inside these 8 unique creatures</a></h3>

2 friends started a ramen-making Airbnb Experience in an apartment - now they bring in almost 6 figures a month. Here's how they scaled their side hustle into a full-time business.

<p class="source"><span>Mark Lennihan/AP Images</span></p><p class="caption">Third-party delivery services are often seen by restaurant owners as a necessary evil.</p><ul class="summary-list"><li>Third-party delivery platforms like Grubhub and Doordash claim to be helping restaurants through the pandemic, but restaurant owners say they're doing the opposite.</li><li>Most delivery platforms charge restaurants a roughly 30% commission on every order, and restaurant owners say platforms have been slow to offer support and even pay what they owe.</li><li>On Monday, Doordash announced it would slash fees by 50% through the end of May, but Grubhub is fighting a similar order in San Francisco.</li><li>Business Insider spoke to restaurant data and marketing entrepreneur Abhinav Kapur, who said, "If there was ever a time to prove that you were a partner to the industry, now it would be the time to do it."</li><li><a href="https://www.businessinsider.com/?hprecirc-bullet">Visit Business Insider's homepage for more stories</a>.</li></ul><p>Third-party delivery platforms like Grubhub and Doordash present themselves as allies of the restaurant industry, claiming to support small businesses by <a href="https://www.openfordelivery.com/">encouraging delivery</a>. </p><p>But restaurant owners and advocates say that third-party delivery services have done just the opposite.</p><p>On Monday, a proposed class-action lawsuit was <a href="https://www.reuters.com/article/us-health-coronavirus-food-delivery-laws/grubhub-doordash-postmates-uber-eats-are-sued-over-restaurant-prices-amid-pandemic-idUSKCN21V2C1">filed</a> against Grubhub, Doordash, Postmates, and Uber Eats for overcharging restaurants to process delivery orders. The lawsuit, filed by three consumers, claimed that by giving customers discounts and forcing restaurants to pay the cost, third-party services have driven up menu prices.</p><p>Spokespeople for Doordash and Grubhub declined to comment on the lawsuit. A spokesperson for Uber Eats did not immediately return Business Insider's request for comment.</p><p>Grubhub in particular has <a href="https://techcrunch.com/2020/04/05/its-time-to-stop-using-grubhub-seamless-forever/">come under fire</a> recently for its "Supper for Support" promotion, which offers discounts to customers in the purported interest of supporting restaurants. However, in order for a restaurant to participate in the promotion, it must first sign a <a href="https://lp.grubhub.com/supper-for-support-terms-conditions-4-15-f/">contract</a> stating the restaurant will pay the total cost for the discount, and pay Grubhub a pre-discount processing fee for orders.</p><p>Grubhub has also asked its customers to <a href="https://sf.eater.com/2020/4/10/21216546/san-francisco-delivery-cap-doordash-grubhub-uber-eats-postmates-caviar">oppose</a> an order by San Francisco mayor London Breed that mandates delivery services to slash their fees in half. The email Grubhub sent out to consumers is titled "Do your part to save local restaurants." But restaurants have been begging for reduced fees from Grubhub and its competitors long before the pandemic began.</p><p>A Grubhub spokesperson told Business Insider, "We're committed to helping restaurants, drivers, and diners through this challenging time and investing in programs that directly drive more business to our restaurant partners. There was some initial confusion about Supper for Support, an entirely optional initiative to drive more business to restaurants, and we made changes to the promotion more than a week ago to fund $30 million - $250 per restaurant - that we expect will stimulate $100M in food sales for restaurants."</p><p>The restaurant industry has been one of the hardest hit by the pandemic, and <a href="https://www.businessinsider.com/1-in-5-restaurants-could-close-due-to-coronavirus-ubs-2020-4">experts predict</a> that one in five restaurants might not make it through to the other side. And sky-high processing fees for businesses that already operate on razor-thin profit margins are just another nail in the coffin.</p><p>"It's one thing when you're paying the 20 to 30% on a delivery order to Grubhub or Doordash when delivery is only 30% of your business," Abhinav Kapur, the co-founder and CEO of Bikky, a data-driven marketing startup for restaurants, told Business Insider. "But when everybody's forced to stay home and delivery becomes 100% of your business and you're paying somebody 20 to 30% on pretty much every dollar you make, most of your revenue has disappeared overnight."</p><p>For restaurants that had no in-house delivery service prior to the pandemic, third-party delivery platforms have been a necessary evil. Since third-party platforms have such a command on the delivery market, it's almost mandatory for restaurants to sign up for their services if they want to be visible to consumers.</p><h1>"You can't have food delivery without the food"</h1><p class="source"><span>Irene Jiang/Business Insider</span></p><p class="caption">Jade Garden owner Eric Chan packages up a to-go container of dim sum.</p><p>Smokin J's is a Poway, California barbeque restaurant that opened in December 2019, just three months before the shutdowns began. The owners, brothers Josh and Jeremy George, said that signing up for delivery services enabled them to continue making a profit.</p><p>"Before they even shut the restaurants down, we kind of saw that we needed to convert quickly," Jeremy told Business Insider. The brothers scrambled to sign up for every delivery service imaginable and set up their own online ordering system through their website. As a result, business is decent, and Smokin J's has even been able to hire new employees during the crisis.</p><p>Even though the brothers still manage to turn a profit, the services they're working with haven't been making it easy.</p><p>"They're taking roughly 30% off of all of our sales," said Jeremy. "Some of them take a little more than 30%, and then we also average about 10 to 15% tips, which we don't get when we use those ordering systems. So it's almost as if we lose 45% in each of those transactions."</p><p>Jeremy said that the services also haven't paid the brothers on time. "We're trying to get Grubhub to pay us. They owe us for an entire month that they haven't paid us for. And we still can't get a hold of anyone to get our direct payments set up with them."</p><p>Grubhub still owes Smokin J's about a thousand dollars, Jeremy said. "Most restaurants don't like selling food for free," said Jeremy. "I try to give them the benefit of the doubt. Maybe they don't deserve it, but I know they are scrambling a little bit too with the influx of new customers."</p><p>A spokesperson for Grubhub said that a check for the owed amount was sent to the restaurant earlier this month. The George brothers say that they still have not received anything, but they finally got in touch with a Grubhub service representative.</p><p>Eric Chan, the owner of Seattle dim sum mainstay Jade Garden, says he's grateful for what Doordash has done to accommodate his restaurant's situation.</p><p>"They take a lot from us but we're selling in high volumes and quantity so that kind of offsets a little bit," said Chan. "But we're pretty thankful for Doordash. They've been making it easy on us, but customer support is kind of hard. Their hours are shorter and so reaching them when we have technical difficulties or customers have technical difficulties has kind of stalled."</p><p>A Doordash spokesperson told Business Insider that when the pandemic hit, the company experienced a shortage of support agents due to shelter-in-place restrictions. The company temporarily rescinded their call center support but continued to offer in-app merchant support, the spokesperson said, and phone support was turned back on over a week ago.</p><p>Doordash and its subsidiary, Caviar, announced on Monday it would <a href="https://www.inquirer.com/food/doordash-caviar-cut-delivery-fees-restaurant-food-coronavirus-20200410.html">slash fees</a> for restaurants by 50% through the end of May. But while Kapur thinks that Doordash's move is a step in the right direction, he said it's too little, too late. "The tough thing to stomach is that it's happening a month into the crisis and not a few days into the crisis."</p><p>"If there was ever a time to prove that you were a partner to the industry, now it would be the time to do it," said Kapur. "You can't have food delivery without the food. And they have built their business models and shareholder value on the backs of this industry."</p>            <h3>NOW WATCH: <a href="https://www.businessinsider.com/worlds-most-expensive-liquid-thoroughbred-horse-semen-2020-3">Why thoroughbred horse semen is the world's most expensive liquid</a></h3>

Why independent restaurant owners are fighting third-party delivery platforms like Grubhub and Uber Eats

<p><em><a href="http://www.businessinsider.com/insiderpicks" target="_blank" rel="noopener">Insider Picks</a><span> </span>writes about products and services to help you navigate when shopping online. Insider Inc. receives a commission from our affiliate partners when you buy through our links, but our reporting and recommendations are always independent and objective.</em></p><p>We rounded up the eight best sales and deals happening online today, with savings on Cuisinart grills and accessories, outdoor gear and apparel at The North Face and Backcountry, and luggage at Nordstrom Rack. For even more deals and savings across the web, check out <a href="https://coupons.businessinsider.com/" target="_blank" rel="noopener">Business Insider Coupons</a>.</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="https://amzn.to/2QeJVpP" target="_blank" rel="noopener"></a><p class="source"><span>Amazon</span></p></div><p></p></div></div></p><h2>1. <a href="https://amzn.to/2QeJVpP" target="_blank" rel="noopener">Save up to 55% on Cuisinart grills, smokers, and accessories</a></h2><p>If you like enjoying the warm spring and summer weather with some outdoor grilling, Amazon has the perfect deal for you. As a Deal of the Day, you can save up to 55% on Cuisinart grills, smokers, and accessories like burger presses, meat claws, and barbeque tool sets. All the items included in the sale are Prime eligible, so you'll definitely receive them before Memorial Day Weekend.</p><h3><a href="https://amzn.to/2QeJVpP" target="_blank" rel="noopener">Shop the Cuisinart sale on Amazon now</a>. </h3><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="https://track.flexlinkspro.com/a.ashx?foid=1067927.141401129&amp;foc=1&amp;fot=9999&amp;fos=1&amp;url=https%3A%2F%2Fwww.thenorthface.com%2F" target="_blank" rel="noopener"></a><p class="source"><span>The North Face</span></p></div><p></p></div></div></p><h2>2. <a href="https://track.flexlinkspro.com/a.ashx?foid=1067927.141401129&amp;foc=1&amp;fot=9999&amp;fos=1&amp;url=https%3A%2F%2Fwww.thenorthface.com%2F" target="_blank" rel="noopener">Save up to 25% on outdoor apparel at The North Face</a></h2><p>The North Face rarely has sales, but the brand has a bunch of great deals going on right now. As part of the customer appreciation sale, you can save up to 25% and get free shipping on outdoor gear and apparel for men, women, and kids. The sale includes everything from spring and summer-appropriate styles like T-shirts, shorts, and rain jackets to cold weather styles like parka, snow pants, and hoodies to hold on to for later in the year. To potentially <a href="https://coupons.businessinsider.com/north-face" target="_blank" rel="noopener">save more at The North Face, visit Business Insider Coupons here</a>. </p><h3><a href="https://track.flexlinkspro.com/a.ashx?foid=1067927.141401129&amp;foc=1&amp;fot=9999&amp;fos=1&amp;url=https%3A%2F%2Fwww.thenorthface.com%2F" target="_blank" rel="noopener">Shop The North Face sale now</a>. </h3><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://go.redirectingat.com/?id=35871X943606&amp;url=https%3A%2F%2Fwww.target.com%2F" target="_blank" rel="noopener"></a><p class="source"><span>Target</span></p></div><p></p></div></div></p><h2>3. <a href="http://go.redirectingat.com/?id=35871X943606&amp;url=https%3A%2F%2Fwww.target.com%2F" target="_blank" rel="noopener">Save up to 30% on patio items, plus an extra 15% off at Target</a></h2><p>To help you prepare for Memorial Day and the rest of the summer, Target is having a big sale with up to 30% patio furnishings. Plus, you can take an <span>extra 15% off select items including rugs and furniture</span><span> by using the promo code "<strong>HOME</strong>" at checkout.</span> For more <a href="https://coupons.businessinsider.com/target" target="_blank" rel="noopener">deals and savings at Target, visit Business Insider Coupons here</a>. </p><h3><a href="http://go.redirectingat.com/?id=35871X943606&amp;url=https%3A%2F%2Fwww.target.com%2F" target="_blank" rel="noopener">Shop the Target sale now</a>. </h3><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&amp;mid=37353&amp;murl=https%3A%2F%2Fwww.containerstore.com%2Fcampaign%2FsummerSale2019" target="_blank" rel="noopener"></a><p class="source"><span>The Container Store</span></p></div><p></p></div></div></p><h2>4. <a href="https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&amp;mid=37353&amp;murl=https%3A%2F%2Fwww.containerstore.com%2Fcampaign%2FsummerSale2019" target="_blank" rel="noopener">Save 25% on storage solutions at The Container Store</a></h2><p>While it's not officially summer yet, The Container Store is kicking off its summer sale with great deals on storage solutions throughout your entire home. Right now, you can save 25% on essential items for organizing your bathroom, garage, kitchen, and even your luggage for your summer travels. For more <a href="https://coupons.businessinsider.com/container-store" target="_blank" rel="noopener">deals and savings at The Container Store, visit Business Insider Coupons here</a>. </p><h3><a href="https://click.linksynergy.com/deeplink?id=EHFxW6yx8Uo&amp;mid=37353&amp;murl=https%3A%2F%2Fwww.containerstore.com%2Fcampaign%2FsummerSale2019" target="_blank" rel="noopener">Shop The Container Store sale now</a>. </h3><h2><div class="KonaFilter image-container display-table"><div><div class="image on-image"><a href="http://www.anrdoezrs.net/links/6415797/type/dlg/https://www.brooksbrothers.com/" target="_blank" rel="noopener"></a><p class="source"><span>Brooks Brothers</span></p></div><p></p></div></div></h2><h2>5. <a href="http://www.anrdoezrs.net/links/6415797/type/dlg/https://www.brooksbrothers.com/" target="_blank" rel="noopener">Save up to 40% at Brooks Brothers</a></h2><p>Brooks Brothers is celebrating Memorial Day with deep discounts on summer styles for men and women. Now through May 28, you can save 40% on three or more men's polos and 40% on dresses. You can also get four dress shirts (originally priced at $69.50 to $120) for $199. 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Save up to 55% on Cuisinart grills, smokers, and accessories on Amazon - plus 7 other sales and deals happening now

<p><div class="image-container float_right" style="width:400px"><div class="image"></div><p class="source"><a href="http://www.ethanstowellrestaurants.com/stapleandfancy/">Ethan Stowell Restaurants</a></p></div>Like other necessities of life, <keyword id="6181" type="COMPANY" weightage="60" keywordseo="Food">food</keyword> is subject to the subtle and sometimes inscrutable workings of market forces. Yet food, while a necessity, is also much more: Our experience of it is both sensual and highly symbolic, a rich crossroads of history, culture, family and memory. And even as, in much of the developed world, the daily struggle for food has faded into the background, with overconsumption rather than underconsumption the more pressing concern, food remains a contentious issue. Writers like Michael Pollan have raised questions about the influence of large agribusiness, and the call to support local, organic, sustainable food production has become the rallying cry for both a "locavore" food movement and a broader cultural stance critiquing our very way of life.</p>
<p>Tyler Cowen's new book, <em>An Economist Gets Lunch: New Rules for Everyday Foodies,</em> brings a set of simple economic principles to the everyday choices made by people who care about food. It presents a clear-eyed picture of how to go about finding good food value (both in terms of quality and price), one that dispels simple comparisons between local, artisanal traditions and the mass production methods of contemporary consumer society. The book is at its best when, in keeping with its title, it sticks with a highly personal, anecdotal approach.</p>
<p><strong>Every Meal Counts</strong></p>
<p>Cowen is a foodie, albeit a very particular kind of foodie. While he doesn't mind spending money on good food, he eschews various forms of food snobbery, especially those that equate cost with quality and automatically assume the superiority of food made from local ingredients. He feels there is no excuse for a bad meal, and believes that the best food values are usually found off the well-beaten path. Excessive routine and excessive regulation are both culinary culprits in his view. Essentially, he stakes out a position as a populist foodie with conservative leanings.</p>
<p>An anecdote in the opening chapter about the author's search for a few good meals in Nicaragua sets the tone for the best of what is to follow -- a kind of personal journey through food, informed equally by economics and informed hunches. While Nicaragua is not known for having great food, the author pays attention to local patterns, gets advice from cab drivers and finds his way to a handful of cheap but satisfying meals. From this experience he distills his central "rules" for common-sense foodies:</p>
<p>1. <em>Every meal counts</em>. Good, affordable food can be found anywhere; it's just a matter of deciphering local "codes" and "signals."</p>
<p>2. <em>Good food is often cheap food</em>. This is not to be confused with junk food.</p>
<p>3. <em>Be innovative as a consumer</em>. Cowen believes that a fundamental shift in <keyword id="6370402" type="UNKNOWN" weightage="60" keywordseo="eating">eating</keyword> habits starts with individual consumers, not with political or food elites, and that such a shift can make the world a better place. The author asserts that readers can best innovate as consumers by applying basic principles of supply and demand to their daily food choices: "Try to figure out where the supplies are fresh, the suppliers are creative, and the demanders are informed."</p>
<p><strong>In Defense of Agribusiness ... Sort of</strong></p>
<p>One of the author's central ideological tenets is that large agribusiness is not the villain it has been portrayed to be by authors such as Pollan (<em>The Omnivore's Dilemma</em>) and Eric Schlosser (<em>Fast Food Nation</em>). Such critics tend to blame agribusiness for the prevalence of highly processed and packaged food in the American diet -- everything from Velveeta and Hostess Twinkies to McDonald's and TV dinners. Cowen contends that contemporary agribusiness is a neutral platform not necessarily biased toward inferior products. Just as we don't blame the modern printing press for the existence of bad novels, we shouldn't blame agribusiness for the low points of the American culinary scene.</p>
<p>Cowen does acknowledge that American cuisine went through an extended period of mediocrity and blandness, but presents an alternative history of how this came to be. The first culprit was Prohibition -- the 18<sup>th</sup> Amendment to the Constitution outlawing the manufacture, sale and transportation of alcoholic beverages. There has long been a synergy in the restaurant business between food and drink, and the sudden disruption of that equation had a disastrous effect on many of the nation's best restaurants. Chefs trained in classical French cuisine could no longer even use wine in their sauces. One commentator characterized Prohibition as a "gastronomic holocaust." Though the period of formal Prohibition lasted only a decade, individual counties and states had been going dry since the 1880s, and many states were slow to restore pre-Prohibition access to alcohol: Texas, for example, didn't allow the sale of alcohol in restaurants until 1971. Thus, Prohibition has cast a longer shadow over the American food scene than many realize.</p>
<p>Other historical factors include World War II -- which placed a premium on convenient, pre-packaged food, often of low quality -- and severe restrictions on immigration imposed in the early 1920s and not fully relaxed until 1965. Demographic shifts in the 1950s, like the rise in suburban commuting and in dual-income households, only further reinforced the trend toward a "least common denominator" cuisine in which quickness and convenience trumped quality. Finally, the author notes cultural considerations such as the prevalence of TV and the child-centered nature of American family life. In traditional European culture, children are expected to adapt to adult tastes; the more permissive American approach to childrearing in a sense encouraged the opposite.</p>
<p><strong>Rules for Eating Out</strong></p>
<p>American food has rebounded from its mid-20<sup>th</sup>-century doldrums in a big way, and nowhere is this more evident than in a thriving (if uneven) restaurant scene. There, the author finds considerable cause for optimism in the ongoing American genius for innovating, and for assimilating and combining new influences. Yet just as, in the absence of consumer demand for something better, the American system of food supply and production once tilted toward the mediocre and the predictable, that same system continues to have built-in strengths and weaknesses. The informed consumer needs to understand what the American system does well and to look for telltale signs of innovation and value.</p>
<p>The strength of the American system, according to the author, is in its long and efficient supply lines. While fresh raw ingredients (particularly produce and seafood) are not always easy to find or are available only at a premium, the American system takes "sufficiently good" raw ingredients and combines them in interesting and innovative ways. Thus (with numerous local exceptions, of course) the consumer in search of value is advised to seek out dishes that are <em>composition-intensive</em> as opposed to <em>ingredients-intensive</em>. "Grilled sardines on bread are amazing in Portugal -- and pretty cheap -- but in Peoria, you should look for something else."</p>
<p>Armed with this general caveat, the adventurous eater can employ a number of other simple economic principles to the search for good restaurant value. Synergy with other businesses can be bad in the case of hospital cafeterias, but positive in the case of casinos, where house restaurants (particularly those behind the gaming floor) are essentially cross-subsidized by the main source of income, gambling. Labor is a major source of restaurant cost, so extra value can be found in family-run ethnic establishments. Most of all, restaurants with a built-in supply of ready customers simply have less incentive to innovate and provide real value, so, in general, avoid city centers and popular tourist areas, and pick alleys and narrow streets as opposed to broad and well-traveled avenues. Similarly, avoid well-traveled routes within an individual menu: A popular-sounding dish is likely to be below the restaurant's standards, whereas an unusual or even unappealing-sounding dish is likely to surprise.</p>
<p>Cowen is a big fan of seeking out restaurants in low-rent areas, particularly those with access to high-rent customers. In economic terms, low-rent venues have the freedom to be innovative at relatively low risk. Conversely, high-rent venues such as shopping mall restaurants require a large, steady stream of customers, which usually means more predictable and mainstream food, and less risk-taking. Seek out rundown strip malls, urban fringes and food trucks, the author advises.</p>
<p><strong>Follow the Informed, Committed Customer</strong></p>
<p>The author saves his most original piece of advice for the very end of his chapter on eating out: "Quality customers are often more important for a restaurant than is a quality chef." Though he doesn't initially elaborate on this point, the principle comes into sharper focus in a later chapter on the Asian dining scene in America that is one of the highlights of the book. Because Asian countries hold a disproportionate amount of the world's population and because food is such an integral part of Asian culture, much of the world's cuisine is Asian or Asian-influenced. That pattern holds true in the United States, and an examination of how simple economics dictates quality and innovation in the Asian dining market is instructive.</p>
<p>The chapter's most revealing contrast is between Indian and Pakistani restaurants. The two nations were unified for most of their long history, up until a divisive and bitter partition along largely religious lines in 1947. The two cuisines share a great deal of common ground and many common core dishes. Yet the two cultures carry very different associations in the American market. India is billed as the world's largest democracy and is linked in the American mind with "safe" images, like Gandhi. Predominantly Muslim Pakistan, on the other hand, is a battleground in the war against terrorism and calls to mind images of Osama Bin Laden and the gruesome execution of journalist Daniel Pearl.</p>
<p>What does this mean for the adventurous American diner? While there are certainly many fine Indian restaurants, the perception of Indian cuisine as safe and accessible means that many popular Indian restaurants will cast a wide net appealing to a broad, mainstream audience -- often resulting in less distinctive food. By contrast, the more mixed perception of Pakistani culture effectively filters out "uncommitted" customers seeking a safe, predictable dining experience. The largely Pakistani clientele that remains is more informed and committed, a plus for the diner seeking value and quality and innovation.</p>
<p>A small but important measure of how the two dining experiences differ concerns bread. Mainstream American customers expect bread to be served soon after being seated, and this has therefore become the norm at most Indian restaurants. Pakistani customers expect the bread to be made to order, and don't mind the extra wait. In general, Cowen argues, any factor that might deter the uncommitted mainstream diner -- such as explicitly religious décor, the absence of alcohol or difficult-to-read menus -- is good news for those seeking an authentic, distinctive meal. Specialization is also usually a good sign. If you're set on going Indian, pick a restaurant that focuses on a particular regional cuisine.</p>
<p><strong>Barbeque: America's Original Slow Food</strong></p>
<p>Another highlight of the book is a long chapter on barbeque, which has roots in a number of different cultures but has since become a local tradition in several regions of the United States. The economic indicators of value and quality in barbeque play out in ways that reinforce a number of the author's previous points.</p>
<p>Cowen opens the chapter with a survey of the range of barbeque techniques -- from the historic open pit to the classic brick pit to the more modern mechanized pit -- as well as the myriad regional variations in America, which often revolve around differences in sauces and sides. All this history makes for interesting reading, but the heart of the chapter is how barbeque illustrates the author's earlier distinction between <em>ingredients-intensive</em> and<em>composition-intensive</em> cuisine. Barbeque is a highly regional tradition, yet one that is not particularly tied to fresh local ingredients. Even the meat needn't necessarily be high quality -- indeed, the long cooking methods and rich sauces are, in some cases, a way of adapting to tougher or inferior cuts. Barbeque, the author contends, is a distinctly American hybrid combining regional artisanal techniques with the long, efficient food supply lines that are the strength of American agribusiness.</p>
<p>The sauces that often distinguish regional variations are a perfect example of this hybrid quality. They are composed of the kind of humble, mass-produced ingredients that in some circles give the American system a bad name: mustard, ketchup, vinegar, dried spices. Yet these same sauces are assembled artisanally in small batches that are difficult to replicate or market on a national level. They are local, and yet not local.</p>
<p>Barbeque also exhibits some of the self-selecting dynamics Cowen notes elsewhere. While he seems to have a preference for the classic fire pit over modern gas pits, to some extent the point isn't one of fire or gas, but the "selection effects" of the older, more artisanal approach. A classic pit restaurant requires skilled labor (including a pit operator willing to work long overnight hours), and will be more likely to have an on-site proprietor -- all of which bodes well for overall quality. The artisanal approach also necessarily attracts a different kind of customer in a different kind of setting. The slow methods of a classic pit can't accommodate surges in demand, and thus tend to thrive in rural settings where committed customers are willing to show up early in the morning for the most prized products, and aren't surprised if the restaurant runs out shortly after noon. Such rural settings have the added benefit of being low in rent and lax in regulation. A later chapter on why Mexican food tastes better in Mexico observes a similar dynamic in which modern food supply networks and rural artisanal traditions come together in a productive synergy.</p>
<p><strong>Green Revolutions</strong></p>
<p>The book is at its best when its ambitions are modest and the author's approach personal and anecdotal. In later chapters tackling broader questions of food policy, Cowen overreaches and lapses into didactic, oversimplified arguments. As part of his defense of American agribusiness and his critique of what he views as the backward-looking food snobbery of "locavores" (a term closely associated with the work of Pollan and other liberal food activists), the author wades into the dicey waters of the debate around GMO (genetically modified organism) foods, which he characterizes as the key to the next green revolution.</p>
<p>Cowen makes a number of fair points. Innovations in machinery and the introduction of new hybrids and fertilizers produced dramatic gains in crop productivity in the decades after World War II, forestalling predictions of widespread starvation as the world's population ballooned. Those gains have since fallen off, and the world is in the midst of a new food crunch, one complicated by the diversion of corn for biofuel and by manufacturing gains in the developing world (and thus in lifestyle and diet) that far outstrip agricultural gains. Moreover, restrictive bans on GMO products in Europe have discouraged African farmers, for example, from taking advantage of the productivity gains they might offer. Despite these valid points, however, Cowen's treatment of this complicated and contentious issue is too cursory to be convincing.</p>
<p>A chapter entitled, "Eating Your Way to a Greener Planet," overreaches as well. Again, the author raises some valid issues. An unquestioning embrace of local food production ignores the fact that transportation is a relatively small part of food's total energy cost (according to Cowen, about 14%) and that overall per-unit energy costs may well be higher for small local farmers. "Locavore" activists should be more careful in distinguishing between products that are flown in at high-energy costs versus those that are shipped in at relatively low cost.</p>
<p>Yet the author's attempts to link shifts in individual consumer behavior and pressing global issues, like malnutrition and the environment, are quickly and poorly drawn. He opens the book with the bold declaration that "American food is in crisis" (a claim never fully developed), and then goes on to assert that "constructing a better eating experience" is the best single step toward feeding the nine billion worldwide facing malnutrition -- but he never quite connects the dots. Cowen is at his best when he stays simple and sticks with his own experiences as both a foodie and an economist.</p><p class="tagline">This story was originally published by <a href="http://knowledge.wharton.upenn.edu/" target="_blank">Knowledge@Wharton</a>.</p>

You're Eating Wrong If You Can't Find Good Food That's Cheap 

<p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Simonfranks.org</span></p><p class="caption">Simon Franks</p></div><p></p></div></div></p><ul><li><strong>Multimillionaire LoveFilm founder Simon Franks has set up a new political party called United for Change.</strong></li><li><strong>Figures from the major parties have been targeted by Franks as many voters grow disillusioned with the increasingly polarised and divided main political parties.</strong></li><li><strong>However, insiders tell Business Insider that the new party lacks a clear strategy or vision, with early preparations suggesting the project is doomed to fail. </strong></li><li><strong>Figures with close knowledge about the project speak out about Franks' plan to transform British <keyword id="6358883" type="UNKNOWN" weightage="100" keywordseo="politics">politics</keyword>.</strong></li></ul><p> </p><p>LONDON - Talk of a new political party is dominating discussions in the bars and coffee shops of Westminster as both the Conservatives and Labour spend their summers in varying degrees of internal warfare.</p><p>With the main two parties increasingly polarised and dysfunctional, discussions have turned to the possibility of a new party prepared to scoop up voters who identify neither with Theresa May's Tories or Jeremy Corbyn's Labour.</p><p>The name that most often crops up in these conversations is Simon Franks. Franks was the multimillionaire owner of LoveFilm and a former Labour donor who is close to launching a mysterious party he has been quietly working on since late 2016.</p><p>This new party, 'United for Change,' has been targeting figures from the three main parties ahead of an official launch. However, what shape that party would take, who would stand for it, and what would it stand for, are all questions that have been unanswered until now.</p><p>So what is 'United for Change' and what does it want to achieve? Business Insider has been talking to people with inside knowledge of Franks' plans to get the fullest picture yet of the new party that hopes to transform British politics.</p><h2>How it all began</h2><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>YouTube</span></p><p class="caption">Simon Franks speaking at Labour Conference</p></div><p></p></div></div></p><p>In late 2016, Franks discussed his plan to create a new party over dinner with Richard Reed, co-founder of Innocent Drinks and former Vice Chair of the pro-Remain Britain Stronger In Europe campaign, and Alex Chesterman, the founder of Zoopla. Former and current staff members from existing political parties, mainly Labour, were also present.</p><p>Franks, frustrated with <a href="https://www.theguardian.com/politics/2018/apr/07/new-political-party-break-mould-westminster-uk-brexit" target="_blank" rel="noopener">what he regarded as tribalism and poor leadership in Westminster politics</a>, decided he would set up a new party. He planned to throw together a small team of advisors and press officers plucked from across Westminster and launch in late 2019, around six months after Britain's scheduled exit from the EU.</p><p>Franks believed he should launch United For Change first and worry about politicians and policies later. "First would be the launch," one staffer told BI. "Then in Simon's mind, the money and supporters would come. After that, you would be able to hire 'top tier' advisors. Finally, the politicians and defections would come too."</p><p>Those around Franks were baffled by this plan, however. One senior campaign manager who held meetings with him described the strategy as "incredibly naive." Political figures who Franks approached weren't impressed, either.</p><p>Former Deputy Prime Minister Nick Clegg, Vote Leave Campaign Director Dominic Cummings, and Patrick Heneghan, ex-Labour campaign director, all left meetings with United For Change uninterested in getting involved, sources told BI. Labour and Lib Dem press officers were allegedly offered starting salaries of £40,000 a year to join to United For Change.</p><p>"I was working under the impression it would just be me and Simon", one source present at early meetings said. "Then I turned up, and there were seven or eight people in the room with us."</p><h2>From anti-Brexit to UKIP-lite</h2><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>unitedforchange.uk</span></p><p class="caption">United for Change webpage</p></div><p></p></div></div>While most talk about a new British political party focuses on an opposition to Brexit, United For Change will be no such outfit - at least according to Franks' current plans.</p><p>Franks considered creating an anti-Brexit party but changed his mind after polling indicated greater demand for a party closer in outlook to UKIP than Anna Soubry and Chuka Umunna. Insiders cited figures like Cummings' willingness to interact with United for Change as evidence they were not looking to be the party of Remain.</p><p>Instead, United For Change is set to be an "anti-politics" party, multiple insiders have told BI, with the "old Labour vote" - historic Labour supporters targeted by UKIP and Leave.EU - its intended audience.</p><p>In notes leaked to BI, United for Change has drafted an eclectic mix of policy ideas, like more English language classes for migrants, cracking down on missed NHS appointments, and closing tax loopholes. Insiders say that Franks is more interested in sentiment than policy. "He's more [Donald] Trump than [Emmanuel] Macron," one told BI.</p><p>MPs often touted as potential defectors want little to do with United For Change. Indeed, the project is totally separate from conversations between Labour, Conservative and Lib Dem MPs <a href="http://uk.businessinsider.com/politicians-britain-political-parties-are-in-secret-talks-about-forming-a-new-centrist-movement-brexit-2018-8" target="_blank" rel="noopener">about a new centrist movement</a>.</p><p>One leading Labour backbencher said Franks was "pissing in the wind," and an example of "business people getting involved in politics thinking they can do it better than politicians, but soon find out it's not like running a business."</p><p>They added: "The last person to launch a new party in this country right now is a multimillionaire... The alt-left which runs the Labour party and the alt-right in the Tories would have an absolute field day."</p><p>But if not anti-Brexit, and already unpopular with potential breakaway MPs, then what does Franks have in mind?</p><p>As things stand, United For Change doesn't have much to offer on policy. This is at least partly due to Franks' indecisiveness, insiders claimed, evidenced in his decision to ditch early plans of being unambiguously pro-EU.</p><p>More recently, the LoveFilm founder has <a href="http://uk.businessinsider.com/former-advisor-to-macron-and-trudeau-helping-vince-cable-tranform-liberal-democrats-2018-7" target="_blank" rel="noopener">taken a page out of the Lib Dems' book,</a> and approached political strategists in Canada for advice, well-placed sources told BI. United For Change seemingly does not have a great deal in the politics of Justin Trudeau and Emmanuel Macron - but insiders say Franks admires their styles.</p><p>"Macron has a lot to answer for," a well-placed source said. "Every f****r wants to be Macron."</p><p>United For Change will for the time being be reliant on Franks' persuading donors, MPs and policy wonks to get involved. This could be tricky, given he is apparently pretty unpopular in the Westminster bubble.</p><p>"He's conceited and rude," one Labour MP said. A United for Change source added: "If you're going to start a new party, you've got to see eye to eye with the people you're starting it with." Another staffer described him as "highly abrasive." A source familiar with Franks' conversations with MPs claimed he scrapped plans to hold a summer barbeque for potential defectors due to a lack of interest. Franks has not responded to BI's request for comment.</p><h2>Disunited for change</h2><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>REUTERS/Neil Hall</span></p></div><p></p></div></div>With United For Change unlikely to win over MPs anytime soon, and with a manifesto half-baked at best, it is not surprising that the general consensus in Westminster is that Franks' political adventure is doomed to fail.</p><p>His project has already suffered an exodus of sorts. In July, United for Change was said to have had around 12 full-time staff members, which is now down to 4. Adam Knight, who served as Chief Executive Officer, <a href="https://www.thetimes.co.uk/article/new-centre-party-united-for-change-splits-before-its-launch-tj956f9pd" target="_blank" rel="noopener">has reportedly</a> left to start his own project separately, called Twelve Together.</p><p>Meanwhile, those in Labour leader Jeremy Corbyn's office are much more concerned about anti-Brexit Labour MPs like Umunna and Chris Leslie breaking away to join forces with like-minded MPs in the Conservatives and Liberal Democrats.</p><p>However, with many voters still disillusioned with the two main political parties, the opportunity for a new party to transform British politics still remains to be grasped.</p> <p class="tagline">Our Brexit Insider Facebook group is the best place for up-to-date news and analysis about Britain's departure from the EU, direct from Business Insider's political reporters. Join <a href="https://www.facebook.com/groups/267178180471848/">here.</a></p>    <div class="margin-top">        <h3>NOW WATCH: <a href="https://www.businessinsider.com/worlds-most-dangerous-venomous-animals-2018-7">The world's most dangerous venomous animals are all in Australia</a></h3>        <div>                    </div>    </div>

Inside 'United for Change,' the new centrist party trying to transform British politics

<p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>REUTERS/Issei Kato</span></p><p class="caption">A visitor plays pachinko at Dynam's pachinko parlour in Fuefuki, west of Tokyo June 19, 2014.</p></div><p></p></div></div></p><ul><li><strong>Japan spends $200 billion on pachinko, a vertical pinball game, every year.</strong></li><li><strong>Despite a ban on most gambling, the industry employs more people than the top 10 car manufacturers and accounts for nearly half of the country's leisure activities.</strong></li><li><strong>The industry has long been run by Korean Japanese who have faced decades of discrimination and were unable to enter the traditional workforce after World War II.</strong></li><li><strong>Some parlour owners support North Korea and reportedly sent hundreds of millions of dollars to the regime.</strong></li><li><strong>Casinos have recently been legalized, but revenue estimates don't come close to pachinko.</strong></li></ul><p><br />Each year, Japanese gamblers spend $200 billion on vertical pinball-like slot machines called pachinko.</p><p>That's 30 times the annual gambling revenue of <a href="https://gaming.nv.gov/modules/showdocument.aspx?documentid=12698">Las Vegas</a>, double <a href="https://atlas.media.mit.edu/en/profile/country/jpn/">Japan</a>'s export car industry, and more than <a href="https://data.oecd.org/gdp/gross-domestic-product-gdp.htm">New Zealand's</a> entire GDP.</p><p>Around the country 10,600 pachinko parlours entice players with rows upon rows of colorful and flashing machines. The aim is to drop as many silver ball bearings as possible into a middle scoring hole by turning a single wheel that controls how the balls shoot into the machine, before bouncing down pins that the house regularly reconfigures to ensure it always comes out on top.</p><p>But despite its popularity, pachinko parlours operate in a legal grey space. Gambling has generally been banned in Japan with only exceptions for betting on horse racing and some auto races. </p><p><div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"><p class="source"><span>REUTERS/Issei Kato</span></p><p class="caption">Visitors play Pachinko at a Dynam pachinko parlour in Honjo, north of Tokyo August 4, 2014.</p></div><p></p></div></div></p><p>Min Jin Lee, the author of a historical fiction book set in Japan called "Pachinko," told Business Insider that pachinko parlours use a loophole by having an intermediary between the winning of the balls and then the conversion into cash.</p><p>"Every single ball is equal to a certain amount of points and those points get redeemed at the prizes counter. Let's say you'll get a bar of soap, or lets you get an Hermes bag, depending on how much you win. But then maybe you don't want to have 10 Hermes bags, or 100 bars of soap. So you take your winnings and you convert it far away in an alley for cash," Lee said.</p><p>This cash exchange used to be controlled by Japan's yakuza mafia, but that has largely changed with Lee saying many places now just erect a glass wall between the prize counter and the cashier. </p><p>"You take your winnings which gets converted into, let's say, a plastic disc and inside there will be an actual amount of gold, or silver. So the thing itself has market value but then that thing, the little chip or the disc, gets converted at the cashier into cash," Lee explained.</p><h2>Korean Japanese dominate the pachinko industry</h2><p>Nearly half of all leisure time in Japan is spent in pachinko parlours, and the industry hires more people than the country's top 10 car manufacturers.</p><p>One of the biggest corporate operators is <a href="https://www.dyjh.co.jp/english/about/pachinko.html">Dynam</a>, which runs 400 halls around the country that are promoted as being cleaner and quieter than traditional parlours.</p><p>But parlours are largely run by Korean Japanese people, who pioneered the industry after the end of World War II. During colonial rule, many Koreans had sought employment or were forced laborers in Japan, and hundreds of thousands faced isolating discrimination when the war ended.</p><p>"The reason that the Koreans ended up in Pachinko parlours is because they weren't able to get jobs anywhere else, so it became a place of employment, a safe haven for people who could not achieve regular goals like being a postal worker, or being a truck driver, or being a teacher," said Lee, adding that many Korean women ended up working in Korean barbeque restaurants. "Women go into food services, men go into gambling. And then, generationally, they become very important in this world."</p><p>Lee spent five years in Japan while writing her latest book about a fictional multigenerational Korean family, but interviewed countless Korean Japanese people, sometimes referred to as <em>Zainichi</em>, about their experiences.</p><p><div class="KonaFilter image-container display-table float_left"><div><div class="image on-image"><p class="source"><span>REUTERS/Kim Kyung-Hoo</span></p><p class="caption">Paeng Yu Na, a high school student at Kanagawa Korean Middle and High School in her classroom in Yokohama, Kanagawa Prefecture, Japan, June 1, 2018. She is dressed in the school's uniform of traditional Korean clothes.</p></div><p></p></div></div></p><p>"I did not know until I lived in Japan that it was a business dominated by the Korean Japanese. It's also seen as very second class and kind of vulgar and dirty and dangerous business," said Lee, adding that these sorts of words and attitudes are still commonly associated with Korean Japanese, even those who have lived in Japan for decades.</p><p>While many Koreans who originally arrived in Japan in the mid-twentieth century came from a united country, some do now support the North Korean regime.</p><p><span>Sung-Yoon Lee, a professor of Korean studies at the Fletcher School at Tufts University, estimated for <a href="https://www.pri.org/stories/2013-01-16/japanese-pachinko-addiction-fuels-multi-billion-dollar-industry">PRI</a> that pachinko parlour owners sent hundreds of millions of dollars to North Korea at the industry's height in the 1990s.</span></p><h2>Casinos are coming for pachinko</h2><p>Much like Japan's population, the number of pachinko parlours have been shrinking. There are nearly one-third less than there were in 2005, and parlours are increasingly trying to attract younger players as their market rapidly ages.</p><p>But new laws have been introduced to try and limit players' addictions by cutting the maximum payout each machine can give by one-third, which means a player should never be able to win more than $450 in a four hour session.</p><p>At the same time, lawmakers have lifted Japan's ban on casinos. In a bid to tackle addition, local residents will be limited to three visits a week and will have to pay fees to enter, but it's still expected that casinos will rake in billions in profit and taxes.</p><p>Each year, 1.5 million new pachinko machines are still sold to parlours, according to the <a href="https://www.ft.com/content/1a273dd6-df41-11e7-a8a4-0a1e63a52f9c">Financial Times</a>.</p><p>And habits, even if they aren't addictions, are hard to break.</p><p>"One out of 11 Japanese people play it once a week. Once a week," Lee said. "So it isn't like if you and I went to some silly place <span>- i</span>t's not like Vegas where you go once a year or once every 10 years and say, 'Oh, I'm going to be a bride so let's go crazy.' It isn't like that at all."</p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/value-investing-applied-to-the-socially-responsible-sector-2018-7">Expanding Warren Buffett's value investing approach to the socially responsible sector</a></h3>        <div>                    </div>    </div>

Japan's pinball gambling industry rakes in 30 times more cash than Las Vegas casinos

<p></p><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div><p></p></div></div>Matthew McConaughey isn't the only star&#xa0;in his family: Mike "Rooster" McConaughey -&#xa0;a&#xa0;self-made millionaire investor and Matthew's older brother -&#xa0;is now the star of&#xa0;a new reality series called&#xa0;"West Texas Investors Club."<p>The show,&#xa0;<span>which <a href="http://www.cnbcprime.com/west-texas/">premieres on Tuesday at 10&#xa0;p.m. ET/PT on CNBC</a>, has been</span>&#xa0;billed&#xa0;as a mix between "Shark Tank" and "Survivor." As the stars of the program, Rooster and his business partner, Wayne "Butch" Gilliam, fly&#xa0;aspiring entreprenuers&#xa0;to Texas on private jets and decide whether or not to invest in their products.</p><p>Unlike the hosts of similar reality shows, Rooster and Butch vet their potential investments through a series of very personal - and often hilarious - examinations.</p><p>"We're more about the people, basically," McConaughey told Business Insider. "Sometimes we'll pick up a glitch in their personality, and we'll test that a little bit ... &#xa0;The deal's gotta be decent, but the person counts as much or more as the deal does."</p><p></p><div class="KonaFilter image-container display-table"><div><div class="image on-image"></div><p></p></div></div><p><span>Over the course of the season's eight episodes, Rooster and Butch meet with 16 entreprenuers and end up investing a total of $1.97 million in products ranging from apps and eyewear to&#xa0;guitars and barbeque sauces.&#xa0;</span></p><p>The show breaks down into several parts: first, the entreprenuers pitch their ideas;&#xa0;then, in a segment that&#xa0;Rooster calls "scenarios," the two hosts test the product out in the real world, all while evaluating&#xa0;the character of the entrepreuner&#xa0;through a series of challenges.</p><p></p><div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"></div><p></p></div></div><p>In one episode, Rooster tests out an app that allows you to order&#xa0;drinks at a busy bar, while his partner Butch orders the old-fashioned way and get his drinks faster.</p><p>"The son of a b---- cheats," McConaughey joked&#xa0;about his business partner.&#xa0;</p><p>By&#xa0;the final segment, if they think the product and the entreprenuer have potential, Rooster and Butch will sit the guest&#xa0;down and settle on a deal through some tough talk and, often, a lowering of expectations.</p><p>"The figures [the entreprenuers]&#xa0;come in with are out of sight," McConaughey said. "And there's times where we might beat them up a little too hard in other people' opinions, but [when]&#xa0;we do, there's really not much there."</p><p><strong>In an exclusive clip from the show</strong>,&#xa0;Rooster&#xa0;and Butch&#xa0;become annoyed&#xa0;with an entreprenuer named AJ who clashes with them, and Rooster ends up throwing a Miller Lite can at the unruly guest:</p><p><div><div id="ooyalaplayer" style="width:1280px;height:720px"></div></div></p><p>According to Rooster, the beer&#xa0;can he threw was "empty."</p><p>"I would never throw a full beer at anybody, I can tell you that," McConaughey said. "Not because I wouldn't hurt them ... It's a waste."</p><p>Alcohol happens to be&#xa0;a dominant feature&#xa0;of the program - "Let's you get to know somebody better," Rooster said&#xa0;- and of McConaughey's&#xa0;life altogether. In <a href="http://www.people.com/people/article/0,,20334392,00.html">an&#xa0;interview with People magazine</a>, Rooster revealed that he named his children, Miller Lyte and Margarita Olympia, after his favorite alcoholic beverages.&#xa0;</p><p>And though&#xa0;his&#xa0;brother, Matthew, hasn't seen the show yet,&#xa0;Rooster is&#xa0;nonetheless&#xa0;excited to knock&#xa0;his younger sibling&#xa0;off of his spot&#xa0;as the only McConaughey in show business.&#xa0;</p><p>"We're gonna surprise everybody," McConaughey said.</p><p><strong>Watch the trailer for "West Texas Investors Club" below:</strong></p><p><div></div></p>    <div class="margin-top">        <h3>NOW WATCH: <a href="http://www.businessinsider.com/invest-warren-buffett-berkshire-hathaway-2015-2">How to invest like Warren Buffett</a></h3>        <div>            <div>        <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="s3M3ZhbDpuxZm0OsRtnfcALpwlLIe4o6" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div>        </div>        </div>            </div>

Matthew McConaughey's brother is hosting a humorous new 'Shark Tank'-like investment reality show on CNBC

<p><div class="KonaFilter image-container float_right"><div class="image on-image"><p class="source">REUTERS</p></div><p></p></div>Choking <keyword id="68139" type="UNKNOWN" weightage="60" keywordseo="Smog">smog</keyword> all but shut down one of northeastern <keyword id="1334" type="COUNTRY" weightage="60" keywordseo="China">China</keyword>'s largest <keyword id="6399501" type="UNKNOWN" weightage="60" keywordseo="Cities">cities</keyword> on Monday, forcing schools to suspended classes, snarling traffic and closing the airport, in the country's first major air pollution crisis of the winter.</p>
<p>An index measuring PM2.5, or particulate matter with a diameter of 2.5 micrometers (PM2.5), reached a reading of 1,000 in some parts of Harbin, the gritty capital of northeastern Heilongjiang province and home to some 11 million people.</p>
<p>A level above 300 is considered hazardous, while the World Health Organisation recommends a daily level of no more than 20.</p>
<p>The smog not only forced all primary and middle schools to suspend classes, but shut the airport and some public bus routes, the official Xinhua news agency reported, blaming the emergency on the first day of the heating being turned on in the city for winter. Visibility was reportedly reduced to 10 meters.</p>
<p>The smog is expected to continue for the next 24 hours.</p>
<p>Air quality in Chinese cities is of increasing concern to China's stability-obsessed leadership because it plays into popular resentment over political privilege and rising inequality in the world's second-largest economy.</p>
<p>Domestic media have run stories describing the expensive air purifiers government officials enjoy in their homes and offices, alongside reports of special organic farms so cadres need not risk suffering from recurring food safety scandals.</p>
<p>The government has announced plans over the years to tackle the pollution problem but has made little apparent progress.</p>
<p>Users of China's popular Twitter-like Sina Weibo microblogging site reacted with both anger and bitter sarcasm over Harbin's air pollution.</p>
<p>"After years of effort, the wise and hard-working people of Harbin have finally managed to skip both the middle-class society and the communist society stages, and have now entered a fairyland society!" wrote on user.</p>
<p>Other parts of northeastern China also experienced severe smog, including Tangshan, two hours east of Beijing, and Changchun, the capital of Jilin province which borders Heilongjiang.</p>
<p>Last week, Beijing city released a color-coded alert system for handling air pollution emergencies, to include the temporary halt of construction, factory production, outdoor barbeques and the setting off of fireworks.<br /> Beijing suffered its own smog emergency last winter when the PM2.5 surpassed 900 on one particularly bad day in January.</p>
<p>(Reporting By Adam Rose; Editing by Ben Blanchard and Michael Perry)</p>

Smog Shuts Down Chinese City Of 11 Million

<p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>Scott Olson/Getty Images</span></p><p class="caption">Plan meals before you head to the grocery store.</p></div><p></p></div></div></p><ul class="summary-list"><li><strong>Sean, who goes by<span> </span><a href="https://mymoneywizard.com/" target="_blank" rel="noopener">"The Money Wizard,"</a><span> </span>is a 28-year-old blogger and financial analyst.</strong></li><li><strong>He grew his net worth by<span> </span><a href="https://www.businessinsider.com/money-advice-to-grow-net-worth-early-retirement-2018-5" target="_blank" rel="noopener">more than $100,000 in two years</a><span> </span>and is on track for an<span> </span><a href="http://www.businessinsider.com/category/early-retirement" target="_blank" rel="noopener">early retirement</a>.</strong></li><li>Sean and his girlfriend spend less than $150 a month on groceries and eat home-cooked meals for most lunches and dinners during the week.</li><li>They plan meals ahead of time and eat leftovers to make the most of their groceries.</li></ul><p>Have you ever done something that you thought was totally normal, only to be met with shock when you shared it with the rest of the world?</p><p>The first time this happened to me was when I went to college, and realized everyone thought I was nuts for safety pinning my socks together in the wash. ROLLING THEM UP JUST ISN'T THE SAME.</p><p>And the most recent time this happened to me was when I shared my monthly grocery bill on <a href="https://mymoneywizard.com/">my blog</a>. I quickly realized my grocery spending must not be all that normal, especially after getting comment after comment from<span> </span><a href="https://pages.convertkit.com/6c458397df/870799ca79">MyMoneyWizard.com email subscribers</a> like this:</p><p>Ask and you shall receive!</p><h2>A look inside a week of the Money Wizard's grocery shopping</h2><p>I'm writing this a few minutes after getting back from the usual once-a-week grocery store trip, and I snapped a pic of this week's haul before I put everything up. </p><p>Here's what a typical week's worth of groceries looks like for Lady Money Wizard and I:</p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>The Money Wizard</span></p><p class="caption">Typical week of groceries for the two of us. [Not pictured: a head of broccoli, a can of Chickpeas, a three pound value pack of chicken breasts, rice, and some BBQ and Soy Sauce which were bought during a separate trip.]</p></div><p></p></div></div></p><p><span>Total cost? $69.37</span></p><p>That cost is for two people. So, we're looking at an overall cost of less than $35 per person, or less than $150 a month.</p><p>Considering the<span> </span><a href="https://www.cnpp.usda.gov/USDAFoodPlansCostofFood/reports">USDA's most recent cost of food report</a> pegs even the cheapest grocery budget around $190 per person a month (and goes all the way up to $370 a month!) apparently my shopping habits are a big outlier after all.</p><p>Let's run through the process start to finish, and see if we can uncover any secrets.</p><h2>Step 1. The meal plan</h2><p>I've found if I don't get a head start on meal planning over the weekend, all the wheels tend to come off during the week. And before I know it, I'll have defaulted to ordering takeout<span> </span>for the third night in a row. </p><p>To avoid this costly fate, my typical routine now involves throwing together a weekly meal plan Sunday morning, and then going grocery shopping sometime during the day.</p><p>To be fair, "meal planning" makes it sound pretty fancy. The reality is, I'll just turn to Lady Money Wizard and say, "Hey, what do you feel like eating this week?"</p><p>To help jog the memory, I keep a running note of all my favorite meals on my phone. Any time we try a new recipe that's a keeper, I'll add it to the ever-growing list.</p><p>If I'm feeling really adventurous, I'll spend a few minutes browsing my go-to food blogs for new meals to try. Some of my favorites include:</p><ul><li><a href="http://allrecipes.com/">AllRecipes.com</a> - No surprise here, this is probably the biggest recipe website on the internet.</li><li><a href="https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw">Foodwishes YouTube Channel</a> - Chef John has an insanely popular youtube channel, and his recipes are pretty easy and always delicious.</li><li><a href="https://www.budgetbytes.com/">BudgetBytes.com</a> - Beth has tons of simple and tasty recipes with an emphasis on saving cash. I especially like that she breaks down the exact cost of each recipe.</li><li><a href="https://www.seriouseats.com/">SeriousEats.com</a> - Their "Food Lab" section is legendary for their super in-depth recipes. If I'm looking to do some serious cheffing to make the best of the best, no corners cut, I'll go here.</li></ul><p>Typically, we try to plan for five full dinners at home. For us, this is a nice balance, and it usually leaves Friday and Saturday to treat ourselves to dinner out as a reward for staying on track all week.</p><h3>Dinner plan</h3><p>This week, we settled on these five meals:</p><ul><li><a href="https://www.100daysofrealfood.com/recipe-best-pulled-pork-crock-pot/">Crock Pot Pulled Pork</a> - A classic. Slow cookers are great, because you can set them early in the morning and come home from work to a nice warm meal, ready to go.</li><li><a href="https://www.lecremedelacrumb.com/slow-cooker-broccoli-beef/">Slow Cooker Beef and Broccol</a><a href="https://www.lecremedelacrumb.com/slow-cooker-broccoli-beef/">i</a> - We've made this one several times, and it's always a hit.</li><li><a href="https://www.budgetbytes.com/roasted-cauliflower-salad-lemon-tahini-dressing/">Roasted Cauliflower Salad with Lemon Tahini Dressing</a> - I need to up my salad game, but this recipe is a great start. It's one of the few salads I've enjoyed enough to make a full meal out of.</li><li><a href="https://www.epicurious.com/recipes/food/views/cider-dijon-pork-chops-with-roasted-sweet-potatoes-and-apples-51163600">Apple Cider Dijon Pork Chops, with a side of sweet potatoes and apples</a> - Another one that makes a regular appearance in the Money Wizard kitchen. We always like to include at least one simple "meat with a side of veggies" type of meal per week.</li><li><a href="https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/">Chicken Pot Pies</a> - Never made this one before, but Lady Money Wizard felt like doing some baking. Excited to see how it turns out!</li></ul><h3>Lunch plan</h3><p>My usual go-to lunch is some cooked chicken with hot sauce, and a side of yogurt, fruits, and maybe some cheese sticks. Usually I cheat and just pick up a rotisserie chicken, which I can turn into about four portions for $5-$7 total. Simple and healthy, and comes out to about $3 a meal.</p><p>This week I didn't grab any rotisserie chicken, so I'll probably just bring in leftovers from dinner. Most times, dinner leftovers make for a full lunch on their own, but if I'm looking for sides I'll just grab whatever fruits and veggies are on sale.</p><h3>Breakfast plan</h3><p>I stopped eating breakfast a while ago. It turns out, all that B.S. about it being the most important meal of the day is based on research funded by… Kellogg's Cereal.</p><p>On the other hand, there's tons of legitimate, unbiased research showing the fat loss and lean body mass benefits of intermittent fasting, which is another fancy term to explain going 12-16 hours per day without eating. Which sounds really brutal, until you realize that if you just skip breakfast, you're already at 12+ hours.</p><p>I've found my body adjusts to this quickly, and after two to three days I'm no longer hungry in the mornings.</p><p>This is a pretty awesome hack, because:</p><ol><li>I can now eat pretty much whatever I want during the rest of the day and stay at a healthy weight, because I'm not going over my daily calorie limit.</li><li>I only have to fund two meals per day, instead of three.</li></ol><p>The second point might be overblown, because breakfast food is crazy cheap, but I'll count it anyway.</p><p>(For the record, Lady Money Wizard thinks I'm nuts for skipping breakfast, and she typically makes a quick morning smoothie with a banana, frozen fruit, and a little bit of milk and yogurt.)</p><h2>Step 2. Grocery shopping</h2><p>Meal plan in hand, the shopping excursion started at Aldi and finished at Cub Foods, where I picked up the last few straggler ingredients. Start to finish, the whole process took me about an hour.</p><p>Earlier in the article, I already spoiled the total cost ($69.37) but what does $69 of well-planned groceries buy you?</p><p>(Full confession: The reason this article is getting published this week is because I <em>finally </em>remembered to save my receipt…)</p><h2><strong>Money Wizard's grocery receipt</strong></h2><p>Milk (half gallon)<span> - </span><strong>$1.29</strong></p><p>Greek Yogurt (5 packages @ $0.69 ea)<span> - </span><strong>$3.45</strong></p><p>Butter package (4 sticks)<span> - </span><strong>$2.49</strong></p><p>Bananas (1.8 lbs)<span> - </span><strong>$0.83</strong></p><p>Chickpeas (One 15 oz can)<span> - </span><strong>$0.79</strong></p><p>Sweet Potatoes (2 lbs)<span> - </span><strong>$1.72</strong></p><p>Shredded Carrots<span> - </span><strong>$1.69</strong></p><p>Cilantro<span> - </span><strong>$0.69</strong></p><p>Green Onions<span> - </span><strong>$0.69</strong></p><p>Red Onions<span> - </span><strong>$1.69</strong></p><p>Organic Spring Mix - <strong>$3.99</strong></p><p>Apples (Fuji)<span> - </span><strong>$3.39</strong></p><p>Raspberries<span> - </span><strong>$2.29</strong></p><p>Cauliflower (1 large head)<span> - <strong>$1.89</strong></span></p><p>Broccoli (1 large head)<span> - </span><strong>$1.89</strong></p><p>Beef Stock<span> - </span><strong>$1.49</strong></p><p>Chicken Stock<span> - </span><strong>$1.29</strong></p><p>BBQ Sauce<span> - </span><strong>$1.99</strong></p><p>Basmati Rice (2 lbs)<span> - </span><strong>$2.99</strong></p><p>Wheat Hamburger Buns (8 pack) -<span> </span><strong>$2.50</strong></p><p>Pie Crust Mix<span> - </span><strong>$2.49</strong></p><p>Soy Sauce<span> - </span><strong>$1.89</strong></p><p>Porkchops (2.01 lbs @ $2.89)<span> - </span><strong>$5.81</strong></p><p>Pork Loin (3.12 lbs @ 1.89)<span> - </span><strong>$5.90</strong></p><p>Angus Sirloin Tip Steak (1.79 lbs @ $4.79) -<span> </span><strong>$8.57</strong></p><p>Chicken Breast (3 lbs @ 1.89) -<span> </span><strong>$5.67</strong></p><p>Total cost: <strong>$69.37</strong></p><p>Overall, this is a pretty standard trip, if not a little on the high end. I'd say $50-$60 is more typical, which makes sense since this receipt was a little meat heavy.</p><p>And by a little, I mean there's absolutely no way the two of us will eat 12-and-a-half pounds of meat in one week. I'm guessing we'll stash quite a bit of frozen leftovers, which should push the monthly price down even further.</p><h2>Step 3. Cheffin' it up</h2><p>To the kitchen we go!</p><p>With a little bit of creativity (read: blind following of online recipes) we transformed our raw ingredients to these gems.</p><p><strong>Apple cider dijon pork chops, with a failed attempt at that cool sauce swirl the chefs always do: </strong></p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>The Money Wizard</span></p></div><p></p></div></div></p><p><strong>Chickpea salad with lemon tahini dressing: </strong></p><p><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>The Money Wizard</span></p></div><p></p></div></div></p><p><strong>DELICIOUS homemade chicken pot pie: </strong></p><p><strong><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>The Money Wizard</span></p><p class="caption">PS - that's a GIANT serving spoon, not a tiny pie. This pie made about 3 full meals.</p></div><p></p></div></div></strong></p><p><strong>Slow cooker pulled pork, getting reheated in the saute pan for BBQ sandwiches: </strong></p><p><strong><div class="KonaFilter image-container display-table"><div><div class="image on-image"><p class="source"><span>The Money Wizard</span></p></div><p></p></div></div></strong></p><p>I never did grab a pic of the beef and broccoli, but I promise that it looked (and tasted!) really, really good.</p><p>This was A TON of food. So much so, that I spent the whole workweek eating leftovers for lunch. Which reminds me…</p><h2>Don't forget about the leftovers!</h2><p>If I'm trying to show exactly what "one week's worth of groceries" cost, this has to be the worst example of that. (I know, great planning, Money Wiz…)</p><p>Because even after all was said and done, we had enough leftovers to freeze two full servings of pulled pork and two pounds of unused chicken breasts. We also had two leftover onions, at least a pound of unused rice, a few yogurts, a whole bunch of barbeque sauce, and even a couple of hamburger buns.</p><p>Realistically, that equals nearly another week of meals for one person. Which is enough to bring down the true grocery cost per person to<span> </span>about $25 per week.</p><h2>Conclusion - Shop cheap, live healthy, and save cash.</h2><p>So there you have it. An affordable way to pack your pantry with real, nutritious food that's healthy AND cheap.</p><p>Obviously, this is just one week, picked randomly based on my availability to type out a whole post, and more importantly, finally remembering to save a receipt for once in my life.</p><p>But I think it's a pretty solid glimpse into my typical routine. And hopefully it gives you some tips for saving money and cutting the waste (i.e. snacks and pre-made meals) from your grocery cart.</p><p>At the same time, we're not exactly going rice-and-beans for every meal either.</p><p>Instead, this sort of approach is relaxed enough that if you want to go even cheaper, there's definite wiggle room to do that. And if someone tells you how expensive it is to eat healthy, you can laugh them right out of the kitchen as you chomp down your fifth delicious meal of the week.</p><p>PS - If you're interested in easily tracking your grocery spending, check out <a href="https://mymoneywizard.com/personal-capital-vs-mint/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://mymoneywizard.com/personal-capital-vs-mint/&amp;source=gmail&amp;ust=1550779611625000&amp;usg=AFQjCNE-h5-6g5q9jn6IZzdIFf4Ppny8og">my cage match between the most popular budgeting apps</a>. They'll help you monitor your spending, avoid getting overcharged on fees, and are what I personally use to <a href="https://mymoneywizard.com/net-worth/" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://mymoneywizard.com/net-worth/&amp;source=gmail&amp;ust=1550779611625000&amp;usg=AFQjCNEfYwRd2C-vb-T06bJ9jfBOMRhZuA">track my net worth every month</a>.</p>    <div class="margin-top">        <h3>NOW WATCH: <a href="https://www.businessinsider.com/top-15-presidents-historians-survey-abraham-lincoln-george-washington-lyndon-johnson-barack-obama-ronald-reagan-2017-2">The top 15 presidents according to historians</a></h3>        <div>                    </div>    </div>

My girlfriend and I spend less than $150 a month on groceries and eat at home 5 nights a week - here's exactly what we buy

<p>Last year, you signed up for a gym membership. The year before that, you went vegetarian. Unfortunately, you only remember hopping on an actual treadmill a few times in January, and you gave up your new diet when a friend invited you to her backyard barbeque.</p>
<p>Instead of committing to a New Year's resolution you probably won't keep, here are a few small changes you can make right now to help boost your mood, improve your focus, and get fit in 2015.</p>
<h3><strong style="line-height: 1.5em;">1. Get A Standing Desk</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>In case you hadn't heard, sitting is killing you.</p>
<p>In the short term, too much time on your butt strains your muscles - by <a href="http://www.businessinsider.com/sitting-can-kill-you-2011-4">killing any electrical activity that would normally take place in them</a> - and leaves you feeling sore.</p>
<p>Over the long term, being sedentary for long periods makes you more likely to gain weight, which also pushes up your chances of developing chronic diseases like <a href="http://www.ijbnpa.org/content/10/1/20?dom=PSC&amp;loc=recent&amp;lnk=1&amp;con=february-2013">heart disease</a> and <a href="http://www.ijbnpa.org/content/10/1/20?dom=PSC&amp;loc=recent&amp;lnk=1&amp;con=february-2013">diabetes</a>. Parking yourself at a desk or on the couch also raises your chance of developing certain types of cancers. One recent <a href="http://jnci.oxfordjournals.org/content/106/7/dju206.full.pdf+html%20">study</a> found that for every additional 2 hours someone spent sitting, they had an 8% increase in their risk for developing colon cancer and a 10% increased risk for endometrial cancer.</p>
<h3><strong>2. Toss That Soda</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image"></span><p></p></span></span></p>
<p>Back in our hunting and gathering days, we rarely found something in the wild as <a href="http://ngm.nationalgeographic.com/2013/08/sugar/cohen-text">compact and calorie-dense as a can of soda</a>.&#xa0;More than 250,000 years of human evolution later, our brains are still hard-wired to savor sweets.&#xa0;A soda provides a rush of sugar-dense, empty calories that won't leave you satiated; regular consumption is <a href="http://www.ncbi.nlm.nih.gov/pubmed/16895873">associated with weight gain</a>.</p>
<p>Drinking something like soda also sets off a cascade of chemical reactions in the brain's reward center that tell us that what we're doing is good for us, even though it isn't. As a result, sugar becomes a habit that's physically hard to break.&#xa0;</p>
<h3><strong>3. Go Outside</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Taking a quick break from the indoors is one of the quickest ways to <a href="http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0051474">boost mood and jumpstart creative thinking</a>. Walk outside regularly, studies suggest, and you'll likely <a href="http://journal.frontiersin.org/Journal/10.3389/fnagi.2010.00032/full">strengthen your memory</a> and <a href="http://well.blogs.nytimes.com/2013/10/09/how-walking-may-lower-breast-cancer-risk/">reduce your risk of developing breast cancer</a> too.</p>
<h3>4. Stop Juicing</h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Ever smashed an entire week's worth of fresh produce into a few ounces of greenish liquid? Or worse, splurged $9 on a tiny bottle of something labeled "detox" or "cleanse"? The veggie-crushing madness stops now.</p>
<p>When you juice a handful of produce, you remove all of the fiber (the stuff that keeps you feeling full and satisfied until your next meal) but keep all of the sugar (a bottle of <a href="http://www.sujajuice.com/products/suja-classic/green-supreme/">Suja's "Green Supreme"</a> cold-pressed juice has more sugar than a can of Coke). All of this plus the fact that they're so low in protein makes juice cleanses a recipe for <a href="http://www.ncbi.nlm.nih.gov/pubmed/11255140">losing muscle</a>, not fat.</p>
<h3>
<strong>5.</strong> <strong>Move Near A Window</strong>
</h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Aside from granting you a pleasant view, being by a window while you work, eat, or chat helps&#xa0;<a href="http://go.redirectingat.com/?id=35871X943606&amp;site=businessinsider.com&amp;xs=1&amp;isjs=1&amp;url=http%3A%2F%2Fwww.springer.com%2Fcda%2Fcontent%2Fdocument%2Fcda_downloaddocument%2F9788847053878-c2.pdf%3FSGWID%3D0-0-45-1452710-p175250509&amp;xguid=328e73c232d8a5d125021c195759796c&amp;xcreo=0&amp;xed=0&amp;sref=http%3A%2F%2Fwww.businessinsider.com%2Fhow-to-avoid-the-afternoon-crash-2014-10&amp;pref=http%3A%2F%2Fwww.businessinsider.com%2Fs%3Fq%3Dcircadian%2Bclock%2Bmorning&amp;xtz=300">boost your mood, keep you alert during the day, and make it easier to fall asleep at night</a>. By exposing yourself to natural light - especially early in the day - you help your body set its internal circadian clock.</p>
<p>The benefits of natural light are especially important at work. <span style="background-color: #ffffff;">A recent <a href="http://www.ncbi.nlm.nih.gov/pubmed/24932139"><span style="background-color: #ffffff;">study</span></a> found that people who worked in windowless offices lost up to 46 minutes of sleep each weeknight. That lost shuteye adds up: Losing almost 4 hours of sleep each week translates into 15 hours of sleep loss every month, or just over 8 full days each year.</span></p>
<h3><strong>6. Write Down Something You're Grateful For</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span>It might sound cheesy, but taking note of the little things can have a real and lasting positive effect on everything from your mood to your relationships. Two recent studies found that keeping <a href="http://www.businessinsider.com/habit-that-makes-or-breaks-relationship-2014-12">weekly "gratitude" journals boosted feelings of optimism and overall life satisfaction</a>.</p>
<p>In one of those studies, which focused on couples in romantic relationships, people's feelings of connectedness with their partners rose on days when they also reported feeling more grateful.</p>
<h3><strong>7. Download The 7-Minute Workout App</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p><a href="http://www.businessinsider.com/new-york-times-7-minute-workout-app-2014-10">Get the benefits</a> of a sweaty bike ride and a trip to the weight room in 7-minutes, no fancy workout gear required. The <a href="https://itunes.apple.com/app/7-minute-workout/id650762525?mt=8">7-minute workout app</a> builds on <a href="http://link.springer.com/article/10.2165%2F00007256-200232010-00003">new research</a> suggesting that short spurts of intense exercise can provide long lasting benefits comparable to longer, more grueling regimens.</p>
<h3>8. <strong>Write Down A Personal Goal - And Something That Could Get In The Way Of It</strong>
</h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Positive thinking can be powerful, but simply visualizing your promotion at work isn't going to make it happen.</p>
<p>New research suggests that picturing the positive outcome and then picturing some of your own personal behaviors that could prevent that outcome from coming true is the best way to achieve your goals. New York University psychology professor Gabriele Oettingen describes the exercise in her new book, "<a href="http://www.amazon.com/Rethinking-Positive-Thinking-Science-Motivation/dp/1591846870">Rethinking Positive Thinking."</a></p>
<h3><strong>9. Swap The Meat In Your Next Meal for Beans, Nuts or Grains</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span>If eliminating meat from your diet is too extreme, try cutting back on it for just one meal.</p>
<p>Aside from being great for the planet, eating less meat can add years to your life and slash your chances of numerous chronic diseases, including&#xa0;<a href="http://www.businessinsider.com/vegetarian-diet-adds-years-to-your-life-2013-6%20">Type 2 diabetes, obesity, metabolic syndrome, circulatory disease, hypertension</a>, and&#xa0;<a href="http://www.businessinsider.com/eating-red-meat-increases-cancer-risk-2014-6">cancer</a>.</p>
<h3><strong>10. Take The Stairs</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Instead of crowding in the elevator on your way to work, opt for the stairs. Short bouts of exercise - even a few minutes' worth - can have measurable benefits. A recent study found that&#xa0;<a href="http://well.blogs.nytimes.com/2014/05/14/exercise-snacks-to-control-blood-sugar/">short bursts of exercise sprinkled throughout the day</a>&#xa0;were not only more appealing to people (meaning they were also more likely to do it) but helped improve some measures of health more than exercising for the traditional 30 minutes each day.</p>
<h3><strong>11. Put A Plant On It</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Bring some flowers into the living room or keep a cactus at your desk. A few bits of green around the home or office can serve as an anytime pick-me-up, <a href="http://swepub.kb.se/bib/swepub:oai:DiVA.org:umu-1062">boosting emotional well-being</a>.</p>
<p>Greenery also <a href="http://mic.com/articles/90953/thanks-to-3-miracle-plants-you-can-now-grow-fresh-air-in-your-own-home">absorbs</a> harmful indoor pollutants that can <a href="https://archive.org/details/nasa_techdoc_19930072988">pass through the throat into the lungs</a>.</p>
<h3><strong>12. Pick Up One Of Neil deGrasse Tyson's 8 Book Recommendations</strong></h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Anyone who wants to better understand the world we live in should read <a href="http://www.reddit.com/r/IAmA/comments/ngd5e/i_am_neil_degrasse_tyson_ama/c38vowu?context=2">these 8 books</a>, according to Hayden Planetarium director, COSMOS narrator, StarTalk host, and author Neil deGrasse Tyson.</p>
<p>Tyson came up with his selection back in 2011 during a Reddit AMA when a participant asked which books should be read "by every single intelligent person" on the planet.</p>
<p>Sounds like a good way to start the year.</p>
<h3>
<strong>13.</strong> <strong>Look Away From This Screen</strong>
</h3>
<p><span class="KonaFilter image-container display-table"><span><span data-post-image="" class="image on-image"></span><p></p></span></span></p>
<p>Staring at a computer, smartphone, or tablet <a href="http://archopht.jamanetwork.com/article.aspx?articleid=1878735%20">changes the tear fluid designed to keep your eyes moist</a>, making it more chemically similar to the fluid of people with dry eye disease.</p>
<p>When we're on our tablet or computer, we not only blink far less than we do while reading or talking with someone, but we open our eyes wider too. All that exposed eye makes our tears evaporate quicker and dries out our eyes.</p>

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