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<ul><li><keyword id="173264" type="General" weightage="50" keywordseo="sula-vineyards" source="Orion">Sula Vineyards</keyword> filed a DRHP with SEBI to raise funds via a public offer.</li><li>The wine maker is well known for its wine brands like <keyword id="335034" type="General" weightage="100" keywordseo="sula" source="Orion">Sula</keyword>, RASA, Dindori, The Source, Satori, Madera and Dia.</li><li>The company registered an annual growth of 13.7% between FY11 to FY21.</li></ul>Nasik-based Sula Vineyards, the country’s largest wine producer, today filed a draft red herring prospectus or DRHP for a public offer, with the markets regulator, SEBI. While the amount to be raised has not been revealed as yet, the company is well known for its wine brands such as Sula, RASA, Dindori, The Source, Satori, Madera and Dia. It produces 56 different labels of wine across 13 distinct brands. It has six production facilities in Maharashtra and Karnataka. The company registered an annual growth of 13.7% between FY11 to FY21, as per the DRHP. On the basis of total revenue from operations, it has gained market share from 33% in FY09 in the grapes wine category to 52.6% in FY21. Its business can be classified under production of wine, import and distribution of wines and spirits and sale of services from ownership and operation of wine tourism venues including vineyard resorts and tasting rooms. The issue with a face value of ₹2 per equity share is a complete offer for sale (OFS) aggregating to 25,546,186 equity shares. Sula services close to 8,000 hotels, restaurants and caterers, and tie-ups with distributors in Maharashtra, Haryana, Delhi, Goa and Punjab with close to 13,000 retail touchpoints across the country in 2021. Sula’s Shiraz Cabernet is India’s largest selling wine by value in FY21, with its gross billings amounting to ₹91.8 crore in FY22. Wine market in India will remain concentrated with high barriers to entry due to the nature of the product in addition to the trade barriers prevalent in the alcoholic beverage market. The demand for wines in urban and semi-urban areas of India is on the rise, the DRHP says. Kotak Mahindra Capital, CLSA and IIFL Securities are the book running lead managers and KFin Technologies is the registrar to the offer. The equity shares are proposed to be listed on BSE and NSE. SEE ALSO: <a href="https://www.businessinsider.in/business/news/hdfcs-net-profit-grows-by-19-other-income-grows-by-35/articleshow/92918390.cms">HDFC’s net profit grows by 19%, other income grows by 35%</a> <a href="https://www.businessinsider.in/science/health/booster-shots-important-says-new-study-as-[%E2%80%A6]accine-protection-is-short-lived/articleshow/92918945.cms">Booster shots important says new study as Covid vaccine protection is short-lived</a>

India’s largest wine seller Sula Vineyards files for an IPO

<ul><li>SEBI approved the appointment of Ashish <keyword id="1631" type="General" weightage="100" keywordseo="chauhan" source="Orion">Chauhan</keyword> as its new MD and CEO</li><li>Chouhan had earlier worked at <keyword id="6354646" type="General" weightage="20" keywordseo="NSE" source="Orion">NSE</keyword>, for seven years as its vice-president starting 1993.</li><li>He was known as the father of modern financial derivatives as he was instrumental in setting up the NSE derivatives platform.</li></ul>The markets regulator SEBI has approved the appointment of Ashish Chauhan as NSE’s new MD and CEO, on Sunday. Chouhan will give up his top job at the rival stock exchange, BSE, to join India’s largest stock exchange during turbulent times. “The Securities and Exchange Board of India (SEBI) has approved the name of Ashish Kumar Chauhan as the MD and CEO of NSE. His appointment is subject to acceptance of the offer made to him and fulfillment of terms and conditions including approval from the shareholders of NSE,” the exchange said, in a press release. <cmsannotation type="cmsannotation" annotationid="Chouhan comes back to NSE after 22 years" comment="subhead" text="Chouhan comes back to NSE after 22 years">Chouhan comes back to NSE after 22 years</cmsannotation> The top job at NSE became vacant after former IDBI head Vikram Limaye who was heading it, did not extend his five year contract in spite of the eligibility. However, Chouhan will be more burdened by the events surrounding another former CEO of the exchange <keyword id="13211376" type="General" weightage="20" keywordseo="Chitra-Ramakrishnan" source="Orion">Chitra Ramakrishnan</keyword>’s tenure — embroiled in money laundering amidst other controversies. Ramakrishnan was recently arrested by the Enforcement Directorate and sent to a four day custody o<a href="https://www.businessinsider.in/india/news/chitra-ramakrishna-arrested-by-ed-and-sent-to-a-four-day-remand/articleshow/92879523.cms">ver illegal phone tapping in her former case</a>. For Chouhan this will be a second coming as he had worked at NSE, for seven years as its vice-president starting 1993. In fact, he was one of the founding fathers of the exchange and is also credited with conceptualizing the NSE derivatives platform. For this, he is constantly referred to as the father of modern financial derivatives. He is also the creator of Nifty, and was instrumental in setting-up screen based trading. A lot of market experts believe that his appointment signals NSE’s ambitions to go public. After he quit NSE in 2000, he worked at various positions at various Reliance group entities like Reliance Infocomm, Reliance Communications and Reliance Industries. Chouhan even worked at Mumbai Indians briefly before joining BSE as its deputy CEO and rising to the position of CEO, in the 12 years that he worked there. The governing board of NSE has appointed an internal executive committee comprising of Yatrik Vin, Group CFO head of corporate affairs; Priya Subbaraman as the chief regulatory officer, and more; to run the affairs in the interim. This committee will be dissolved once the new CEO assumes charge, it said. SEE ALSO: <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/business/news/indias-largest-wine-seller-sula-vineyards-files-for-an-ipo/articleshow/92919070.cms">India’s largest wine seller Sula Vineyards files for an IPO</a> <a target="_blank" class="c-link c-message_attachment__title_link" href="https://www.businessinsider.in/science/health/booster-shots-important-says-new-study-as-covid-vaccine-protection-is-short-lived/articleshow/92918945.cms">Booster shots important says new study as Covid vaccine protection is short-lived</a>

Meet the new CEO of NSE Ashish Chauhan, creator of Nifty and father of derivatives

<ul class="summary-list"><li><keyword id="12004846" type="UNKNOWN" weightage="60" keywordseo="bread" source="Orion">Bread</keyword>, at its simplest, is grain, water, and salt, and there are hundreds of global iterations.</li><li>Most breads of the world are unleavened, meaning the bread does not rise.</li><li>From Indian roti to Scandinavian rye bread, each is tasty and unique.</li></ul>"I guess I could talk forever about bread," says Scott Medellin, owner of <a href="https://www.instagram.com/slowfirebakery/" target="_blank" rel="noopener">Slowfire Bakery</a> in Charlotte, Vermont. It's hard to overstate its historical and cultural importance. For most of human history, it was synonymous with life. Bread represented home, nourishment, and safety, and the specific type of bread you grew up with was emblematic of where you came from.From grain (usually wheat), water, salt, and sometimes yeast come hundreds of different breads around the world. Some are fermented, thanks to the addition or cultivation of yeast, but many are unleavened, meaning not allowed to rise.We spoke with three bread experts - Medellin; Johanna Kindvell, author of "<a href="https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/ref=sr_1_1" target="_blank" rel="nofollow noopener sponsored">Smorgasbord: The Art of Swedish Breads and Savory Treats</a>," based in Brooklyn, New York; and Nandita Godbole, the Atlanta-based author of "<a href="https://www.amazon.com/Roti-Classic-Indian-Breads-Sides-ebook/dp/B07NPT4FYM" target="_blank" rel="nofollow noopener sponsored">Roti: Classic Indian Breads and Sides</a>", to cover some of the most iconic types of bread around the world. <h2>Bagels</h2><div type="image" title="Several New York-style bagels spilling out of a large paper bag with a sesame seed bagel front and center" height="1666" width="2222" msid="85851628" hostid="261"></div>Origin: PolandBagels are a ring-shaped yeasted dough that's boiled, then baked after being treated with an alkaline solution. They're known (and loved) for their brown exterior and soft yet dense interior. Sometimes topped with seasonings like sesame or poppy seeds or featuring dough inclusions like raisins, bagels are often served with cream cheese, lox, and a myriad of other toppings. While New Yorkers and Montrealers both claim them, bagels are originally Polish in origin.<h2>Baguette</h2><div type="image" title="Several baguettes stacked on top of each other at a bakery" height="1414" width="1885" msid="85851630" hostid="261"></div>Origin: France"Baguettes are easily one of my best-sellers," says Medellin. Medellin cites the "sort of corn or cereal aroma" as "the holy grail that French bakers specifically look for" with their baguettes. Baguettes should have a crisp crust and an interior with plenty of holes from the slower fermentation process.<h2>Brioche</h2><div type="image" title="A loaf of brioche bread torn open at a seam to expose a fluffy middle" height="1414" width="1886" msid="85851632" hostid="261"></div>Origin: FranceBrioche is a French bread made from enriched dough, meaning milk and eggs were added to make it light and fluffy. The outside should be shiny and golden, and the inside should be spongy and soft. The eggs give it a more yellow appearance than most other breads.<h2>Ciabatta</h2><div type="image" title="A sliced loaf of ciabatta bread leaning up against a whole loaf" height="1414" width="1885" msid="85851634" hostid="261"></div>Origin: ItalyThough we think of it as a timeless Italian bread, Ciabatta was only invented in 1982 by a baker in Italy's Veneto region. Ciabatta means "slipper," a reference to its shape. Ciabatta has a similar holey interior to baguette and a brown, flour-dusted crust. Both its shape and the addition of olive oil differentiate ciabatta from a baguette.<h2>Challah</h2><div type="image" title="A large loaf of braided challah bread aside two smaller challah rolls, all topped with poppy seeds" height="1414" width="1885" msid="85851636" hostid="261"></div>Origin: Biblical/JewishIn Ashkenazi Jewish cuisine, challah is eaten on Shabbat and on holidays, with the notable exception of Passover, during which leavened bread is not eaten. Challah can be recognized by its braided shape and its golden color that comes from the addition of eggs. Unlike its distant cousin brioche, challah is pareve, meaning it contains no dairy or meat.<h2>Dosa</h2><div type="image" title="Two dosa rolled up on a plate alongside bowls of chutney" height="2178" width="2905" msid="85851638" hostid="261"></div>Origin: IndiaGodbole classifies dosa as one of the many fermented varieties of bread from southern India. There are different kinds of dosa, but most have a rice base with some sort of lentil added. The rice and lentils are soaked separately overnight, ground into a paste, combined, then allowed to ferment for eight hours or so, "depending on where you are and the weather," says Godbole. The batter is cooked on a hot griddle to form a thin crepe-like bread. The final product is light and airy.<h2>Focaccia</h2><div type="image" title="Focaccia bread topped with onions" height="1412" width="1883" msid="85851640" hostid="261"></div>Origin: ItalyFocaccia is an ancient Italian bread whose name comes from the Latin "hearth" or "place for <keyword id="11896835" type="UNKNOWN" weightage="60" keywordseo="baking" source="Orion">baking</keyword>." There are many variations of focaccia throughout Italy, the most famous being from Liguria and Genoa. While focaccia comes in many different textures and flavors, it's generally on the flatter side, even though yeast is added. Olive oil is generally added to the dough, which helps give it a crisp crust. In some parts of Italy, focaccia is called "pizza bianco." <h2>Injera</h2><div type="image" title="Potatoes and lentils sit atop a platter of injera" height="1414" width="1885" msid="85851642" hostid="261"></div>Origin: EthiopiaInjera is a spongy crepe-like bread common in Ethiopian and Somali cuisine. It's traditionally made with teff, a tiny grain indigenous to the region, but can be made with millet or barley when teff is unavailable. After mixing teff flour and water, a liquid culture called ersho starts the fermentation process. Injera is typically eaten with soups, stews, or salads.<h2>Lavash</h2><div type="image" title="Two large stacks of lavash bread at a farmers market in Armenia" height="1500" width="2000" msid="85851644" hostid="261"></div>Origin: Armenia Lavash is a yeasted flatbread that's found in Turkey, Iran, Armenia, and Azerbaijan. It's most commonly baked in a clay oven, but can be griddled as well, especially when made at home. An accompaniment for both sweet and savory dishes, lavash has been <a href="https://ich.unesco.org/en/RL/lavash-the-preparation-meaning-and-appearance-of-traditional-bread-as-an-expression-of-culture-in-armenia-00985">recognized by UNESCO</a> as "an expression of culture in Armenia." <h2>Naan</h2><div type="image" title="Three pieces of naan topped with herbs and ghee" height="1152" width="1536" msid="85851646" hostid="261"></div>Origin: IndiaWhile naan is one of India's more well-known breads, its slight leavening makes it unlike most of India's other traditional offerings. Godbole says that, while it's traditionally baked in either a tandoor, a traditional clay oven, "I have been able to replicate naan in my conventional oven," which she does using a pizza stone, her broiler, and a few extra spritzes of water as it's baking. There are many variations on naan, including stuffed varieties.<h2>Nan-e barbari</h2><div type="image" title="Nan-e barbari topped with sesame seeds, served alongside a yogurt dip" height="1412" width="1883" msid="85851648" hostid="261"></div>Origin: IranNan-e barbari, sometimes called noon barbari, is a thick, yeasted Persian flatbread, which is often brushed with sesame seed and/or nigella seeds. It's well-browned, thanks to the addition of baking soda. Kindvell, who makes it frequently at home, says, "The crumb is very soft, similar to focaccia."<h2>Pai bao</h2><div type="image" title="A top-down view of a row of bread buns still attached to one another" height="1358" width="1811" msid="85851650" hostid="261"></div>Origin: Hong KongPai bao is a fluffy, sweet bun found in Hong Kong. Pai bao are made using the tangzhong method, popularized by Taiwanese baker and cookbook author Yvonne Chen, where a small amount of milk, flour, and yeast are pre-cooked on the stove before making the dough. This leads to a softer dough that stays fresh for longer once baked. <h2>Pão de queijo</h2><div type="image" title="A basket of pão de queijo" height="1414" width="1885" msid="85851652" hostid="261"></div>Origin: BrazilPão de queijo means "cheese bread" in Portuguese. If you've had French <a href="https://www.insider.com/choux-pastry" target="_blank" rel="noopener">gougeres</a>, these will seem quite familiar. Their tapioca flour base makes them extra crisp on the outside and airy on the inside, with an <a href="https://www.insider.com/umami" target="_blank" rel="noopener">umami</a> hit from the cheese. In Brazil, they are a breakfast or snack <keyword id="11894142" type="UNKNOWN" weightage="100" keywordseo="food" source="Orion">food</keyword> - and they're gluten-free.<h2>Rye bread</h2><div type="image" title="A loaf of seeded Danish rye bread being sliced" height="1412" width="1883" msid="85851654" hostid="261"></div>Origin: ScandinaviaEach Scandinavian country has its own version of rye bread, but Denmark's rugbrød is perhaps the most famous. Kindvall describes it as "Quite dark and moist and I think people say dense. I say more moist and nutty than dense." The dough is "more a batter than a dough," she says, and some versions have wheat flour added.<h2>Roti</h2><div type="image" title="A metal bowl of dal makhani serve alongside several folded roti" height="2837" width="3783" msid="85851656" hostid="261"></div>Origin: IndiaRoti is an unleavened flatbread made with durum wheat. It is individually prepared by rolling it out on a flat surface. "It can be flame-roasted and puffed or just cooked on the griddle," says Godbole. A similar bread is Paratha, which has a fat or ghee component to it, and is griddle-fried for extra crispiness. <h2>Soda bread</h2><div type="image" title="Irish soda bread studded with raisins sliced on a cutting board" height="1414" width="1885" msid="85851658" hostid="261"></div>Origin: IrelandThough the Irish version is most famous, there are versions of soda bread from across the globe, including from Scotland, Australia, Serbia, and North America. Soda bread is a quicker leavened bread, which uses buttermilk mixed with baking soda to create gas bubbles instead of the slower yeast-based fermentation. <h2>Sourdough</h2><div type="image" title="A sourdough boule viewed from the side" height="1461" width="1948" msid="85851660" hostid="261"></div>Origin: Just about everywhereSourdough is both a style of bread and a process that has traditionally been used to make many types of bread. The process involves using a starter that has absorbed the natural yeast from the air to act as a leavener."Knowing how to talk about sourdough has been a struggle since we started this," says Medellin, who cites the boom of San Francisco sourdough (which often had extra acid added to make it tart) as part of the confusion. "Sourdough doesn't mean it tastes super sour, it's the process we use to make just about everything."<h2>Tortillas </h2><div type="image" title="A platter of carne asada, al pastor, and chorizo tacos in corn tortillas" height="1500" width="2000" msid="85851662" hostid="261"></div>Origin: MexicoTortillas are a corn-based flatbread and a staple of Mexican cuisine. A hallmark of tortillas is the inclusion of nixtamalized cornmeal, a process where the cornmeal is washed in an alkaline solution. This releases flavor and makes the nutrients more bioavailable. Though corn tortillas are the most traditional, there are flour-based variations and also ones where nopal cactus is added.<h2>Insider's takeaway</h2>The world of bread spans just about as far as, well, the world itself. While flour and water are all you need to make the most basic bread, recipes, <keyword id="11910989" type="UNKNOWN" weightage="60" keywordseo="cooking" source="Orion">cooking</keyword> techniques, and ingredient additions are just about endless. From baguettes topped with brie to injera dipped in misir wot, bread is truly the foundation of global cuisine. And the best way to learn more about all these breads? Go taste them!<a data-type="60b6943a1b95611e92574105">6 types of cheese you should know according to a cheese professional</a><a data-type="6112b42804eb5914c27915d6">10 common beer styles all drinkers should try, from pilsners to porters</a><a data-type="6115350a4ee350631c39e6c3">Know your wine: A beginner's guide to the most common types of wine</a><a data-type="6120138509e03540724ff2b8">Air frying a steak is one of the most underrated ways to cook it</a>

18 types of bread from around the world that should have a place on your dinner table

<ul class="summary-list"><li>For decades, <keyword id="40905" type="PERSON" weightage="60" keywordseo="Marijuana">marijuana</keyword> growers, sellers, and consumers have classified strains as "indica" or "sativa" to explain the type of effect they would have when consumed.</li><li>But that classification system was faulty to begin with, and the advent of molecular testing proved that there is no sense in splitting them up into indica and sativa.</li><li>There's not a simple way to create a more accurate system, however, so the indica-sativa dichotomy endures.</li><li><a href="https://www.insider.com/?hprecirc-bullet">Visit Insider's homepage for more stories</a>.</li></ul>When you enter a marijuana dispensary you're met with sterile white walls and glass-encased counters that hold marijuana flower, vape pens, chocolates, gummies, and other psychoactive goodies.Whether a dispensary has a menu hung on its wall, a digital list patrons can scroll through on an iPad, or a physical paper booklet they can flip through, these informational materials, at the very least, classify each marijuana strain as an "indica," "sativa," or "hybrid," and may also include information on the effects and THC concentrations of the <a href="https://www.leafly.com/news/strains-products/top-10-cannabis-strains-in-california">Sour Diesel strain or the Blue Dream strain</a>, for example.This setup, adopted by breeders, dispensary owners, and consumers, suggests there's a <a href="https://www.leafly.com/news/cannabis-101/sativa-indica-and-hybrid-differences-between-cannabis-types">dichotomy of marijuana types</a>: indica, which is said to physically relax the body and give a sedative effect, and sativa, which is said to be energizing and provide more of a head-high. Hybrid strains are also sold and considered a midway point between indica and sativa marijuana strains.In reality, no scientific evidence supports this dichotomy because on a molecular level, indica and sativa strains don't have pattern differences that set the two "types" apart from each other. As a result, consumers may inadvertently buy marijuana strains that don't actually align with the perceived effects they're marketed to provide. Still, consumers and retailers still use the classification system because it's the only one available, which makes pinpointing the best strains for each person's end goal a trial-and-error process."In the absence of any other useful system to classify marijuana, strain and indica-sativa dichotomy is all breeders and distributors have, kind of like what Winston Churchill said about democracy," <a href="https://www.uclahealth.org/cannabis/jeff-chen">Jeff Chen</a>, the Director of the UCLA <keyword id="14728" type="ENTERTAINMENT" weightage="60" keywordseo="cannabis">Cannabis</keyword> Research Initiative, told Insider. "It's the worst system invented, but the best we have." <h2>18th-century researchers originally classified cannabis into two species based on the plant's appearance</h2><div type="image" title="medical marijuana cbd hemp weed smoking joint leafly flowers cannabis cox 91" height="1667" width="2223" msid="75258797" hostid="261"></div>Researchers now know that on a molecular level, there's no difference between an indica strain and a sativa strain of marijuana, but that wasn't always the case.In the 18th century, shortly before North American farmers began growing their own cannabis, French biologist Jean Baptiste Lamark <a href="https://bedrocan.com/wp-content/uploads/2014-that-which-we-call-indica-by-any-other-name-hazekamp-erkelens.pdf">proposed a cannabis classification system</a> based on the appearance of the various cannabis plant samples he had been sent from India, according to the journal <keyword id="2599481" type="PERSON" weightage="60" keywordseo="cannabinoids">Cannabinoids</keyword>.Through his observations, Lamark decided cannabis indica plants were shorter and firmer stems with thick stubby leaves that grew in alternating patterns, while sativa-type plants were taller with feathery thin leaves. Lamark said each of the two plants, because of their physical traits, had different uses and effects. Lamark's classification wasn't a perfect approach though, and in the years following, botanists challenged his dichotomy theory, saying there was actually only one cannabis breed, cannabis sativa L, which could adapt and take on various physical traits and provide different brain and body effects, explaining why two cannabis plants can look so different.But by then, medical professionals interested in the healing properties of cannabis had adopted the sativa and indica dichotomy as a way to make the substance more palatable and less scary-sounding to the mainstream who had become fearful of the mysterious drug. Still, as new technologies emerged that allowed researchers to examine cannabis at its molecular level, they found even more evidence that the system Lamark created, one that breeders, sellers, and consumers adopted for various reasons over the decades, was inaccurate.<h2>The advent of molecular testing proved the original classification system was inaccurate</h2><div type="image" title="medical marijuana cbd hemp weed smoking joint leafly flowers cannabis cox 80" height="1667" width="2223" msid="75258798" hostid="261"></div>When researchers were finally able to look at cannabis plants on more granular levels, they found the plant's looks weren't everything and using its physical traits to determine its effect was too simplistic of an approach.According to Chen, scientists realized through molecular testing that there is just one species of cannabis, cannabis sativa L. The reason it can look and act so differently in the body from strain to strain is because the environment in which the plant is grown can change its flavor and effect profile while maintaining its genetic base. Factors like the temperature, humidity, soil nutrients, sunlight, and altitude can all affect how a person who smokes, vapes, or eats a marijuana product from that strain will physically react, Chen said.So a Sour Diesel strain grown in California will smell, look, taste, and cause body reactions that aren't identical to the physical and chemical properties of Sour Diesel grown in Colorado.For that reason, some breeders and sellers have started using terpenes to classify marijuana strains. <a href="https://www.leafly.com/news/cannabis-101/terpenes-the-flavors-of-cannabis-aromatherapy">Terpenes are non-psychoactive organic compounds</a> found in marijuana that play a role in the smell and flavor of each strain, but there are over 100 different ones, meaning this system could be just as complicated as a trial-and-error one.Jake Pasternack, the CEO of marijuana brand <a href="http://www.binske.com/">Binske</a>, compares this approach to beer drinking: "I know I like pilsners and am simple when it comes to beer, but I didn't know that until I tried other types of beer."<h2>The marijuana industry lacks a governing body to regulate how strains are created and classified</h2><div type="image" title="FILE-In this Tuesday, Aug. 6, 2019 file photo file photo, Marijuana plants growing under special grow lights, at GB Sciences Louisiana, in Baton Rouge, La. Views about medical marijuana appear to be changing across the South, where efforts to legalize it have long been stymied by Bible Belt politics. Medical cannabis is legal now in 33 states, but most Southern states remain among the holdouts. (AP Photo/Gerald Herbert)" height="3648" width="4864" msid="75258803" hostid="261"></div>Unlike the old-world wine industry where grape growers must follow a governing body's strict set of guidelines, there isn't a regulatory agency in the marijuana industry that requires cultivars to name their strains a certain way, Pasternack told Insider."So you see a massive mislabelling of strains, which is often unintentional," Pasternack said, because many cultivars get sent their marijuana seeds from a massive seed bank and don't always know the exact chemical compositions of those seeds, which eventually grow into the plants they harvest and sell to dispensaries.Today, cannabis growers or cultivars also crossbreed certain strains to make their own proprietary blends, further complicating the process for consumers who are on the hunt for a specific marijuana-induced effect.At Binske, for example, Pasternack and his team will crossbreed six or seven different strains of marijuana to create one-of-a-kind strains that only Binske knows the recipe for and sells. Pasternack tells a dispensary a couple of the strains his team used to give those retailers a general idea of what they're selling with consumers come into the store asking questions.<h2>The marijuana dichotomy has been debunked, but is still widely used</h2><div type="image" title="medical marijuana cbd hemp weed smoking joint leafly flowers 9973" height="1667" width="2223" msid="75258804" hostid="261"></div>Despite the shortcomings of the indica and sativa classification system, the industry and consumers continue to use it when selling and shopping for marijuana. "It's a tragic comedy in this space," Pasternack said. "The retail establishment wants to keep it as simple as possible for consumers because they're often coming fresh into the space without knowledge" of marijuana.An unintended result of keeping things simple, however, could be leaving consumers who are eager to experience the pain-relieving or anxiety-decreasing effects of marijuana feeling confused or defeated because they didn't get what they thought they were getting when they asked for an indica or sativa or hybrid.If a more accurate system existed, that same group of people could more easily come across a life-changing solution, like realizing a particular strain significantly manages their depression symptoms, and decide they no longer need antidepressants, Chen said.For the time being, Chen and Pasternack both believe a trial-and-error approach, rather than saying you only like indicas or sativas, is the best way for a person to pinpoint the marijuana strains that work well for their needs.Read the original article on <a href="https://www.insider.com/why-theres-no-difference-between-indica-and-sativa-marijuana-strains-2020-4">Insider</a>

There is no difference between the effects of indica and sativa marijuana strains, scientists say

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<ul class="summary-list"><li><a href="https://www.businessinsider.com/category/christies">Christie's</a> is the largest <a href="https://www.businessinsider.com/christies-auction-what-its-like-photos-nyc-rockefeller-center-2019-4">auction house</a> in the world, with offices in 46 different countries. </li><li>Becoming a Christie's auctioneer is highly competitive. Every two years, up to 40 applicants are accepted, but only two or three will move on to private instruction.</li><li>John Hays has been an auctioneer for nearly four decades. Over his career he's brought in nearly $1 billion in sales. </li><li>He showed us what it takes to be an art auctioneer at Christie's. </li><li><a href="https://www.businessinsider.com/?hprecirc-bullet">Visit Business Insider's homepage for more stories.</a> </li></ul>Following is a transcript of the video.John Hays: Who will give me $275, $275, 80, say $80, $80, $80, $280, $280, now say now $290, $290, $290.Narrator: This is John Hays, an auctioneer of nearly four decades.Hays: Now $320, $320, $350, $380, $400, and $400 is that all? And sold American. That's a tobacco auctioneer.Narrator: John works for Christie's. Founded in London in 1766, it's the largest auction house in the world and now has offices in 46 different countries. But in John's posh world of art dealings, selling to the highest bidder sounds a bit different.Hays: An art auctioneer may say,$240, sir, thank you, sir, $240, $260, $260, at $200, $280, thank you, $280, and $300, thank you, $300, is that all? Selling then for $300, for $300, sold. Two very different approaches.Narrator: John has worked more than 500 auctions in his 36-year career, bringing in about $1 billion in sales. He's one of 56 auctioneers working worldwide for Christie's. Together in 2018, they racked in $7 billion in sales. Some of the priciest sales have included a <a href="https://www.businessinsider.com/ap-pink-diamond-sells-for-more-than-50m-setting-world-record-2018-11">Harry Winston Pink Legacy ring that sold for $50.3 million</a>, Picasso's "Fillette À la corbeille fleurie" for $115 million, and in November 2017, Leonardo da Vinci's "Salvator Mundi" sold for a record $450 million with fees.Auctioneer: $400 million is the bid, and the piece is sold.Narrator: But auctioneers at Christie's aren't just smooth talkers. They're art experts, salespeople, and performers, landing multimillion-dollar bids with only a gavel and their voice.Hays: You're in a theater. You have to be able to keep people interested. You have to keep people amused. You have to be serious in your purpose. The art of auctioneering is probably the least understood and maybe perhaps, after the art itself, is the most important factor in what happens at Christie's.Narrator: Becoming a Christie's auctioneer is highly competitive. Every two years, Christie's holds an auctioneering school. Up to 40 applicants are accepted, but only two or three will move on to private instruction afterwards.Hays: I did the Christie's program in London and got my master's certificate there, and then I did every internship known to man in the art world. I knocked on Christie's' door 36 years ago, and they hired me in the American department in October of 1983.Narrator: Most auctioneers have a background in art history and an area of expertise. John's is 18 th-century American art. But since he sells everything from cars to jewelry to wine, he has to do his homework before he ever gets up on that auction block. We caught up with John at Christie's in New York City before an auction of 18th-century European decorative arts.Hays: We're in Christie's' warehouse looking at a Roman micromosaic table. This object is one of the exciting pieces that's coming up. Micromosaic tables are a thrill to me. I like to call them Roman holidays because here you see depictions of ancient Rome. The estimate is $50 to $80,000 dollars.Narrator: The weeks leading up to an auction, John will visit the Christie's warehouse to become familiar with each piece.Hays: You want to have some understanding of the material. You want to be able to know who the artists are. You certainly want to be able to pronounce the names correctly.Narrator: While John's doing his prep work, all the art is photographed and then set up in the gallery for prospective buyers to come check out the goods. Then on the morning of the auction, John comes here to the bids office to go over the auctioneer's book. This is essentially his bible of auction secrets. It tells him a couple things: who has already put in bids for Christie's, the estimated sale price for each item, if the seller has set a minimum sale price or reserve price, who will be bidding on the phone or in person, and the general interest in each lot. But even with all this preparation, when John steps out on that podium in a Christie's-approved colorful bow tie, anything can happen.Hays: An auctioneer puts himself or herself out there in a way that's very public. It's not for everybody because if something goes wrong, you have to have the coolness of a airplane pilot, you have to have the humor of a standup comedian, you also have to be serious, and this is serious stuff for many people who are depending upon the auctioneer to deliver a very high-level, a high-quality sale.Narrator: First, a lot is introduced.Hays: Right along to lot 55, ladies and gentlemen.Narrator: A lot is an item or a group of items that are up for auction. Each lot has a number. John will read off that number and give a brief summary of the items.Hays: 55, the early George III giltwood mirror.Narrator: Then the first bid gets the ball rolling. Sometimes it's on the auctioneer's book from an absentee bidder.Hays: And we can start the bidding here anywhere, $10,000, bid at $10,000.Narrator: John states the price to beat, who's holding the bid, and the price needed to steal the auction item.Hays: For $10,000, $11,000, $12,000, $13,000, at $13,000, in at $13.Narrator: Typically, the price increments go up by 10%, but it's up to John to alter those depending on energy in the room. Bids come in over the phone, online, or, of course, by paddles peeking up from the crowd in the sale room. Sometimes this process takes hours, and John says that a good auctioneer's voice falls into a cadence.Hays: At $16,000 on the phone now, $16, coming in $17,000, at the back of the room at $17,000, $18,000 back to India.Narrator: A speaking rhythm that comfortably carries through the entire auction. It's on each auctioneer to develop their style and learn to find their pacing.Hays: Christie's does have a very unique style. We're selling works of art. It's perhaps a little bit pompous from time to time, but down deep it's the same process as auctioneering cows at a farm or thoroughbreds. The nature of different auctions has acquired a different criteria of what the audience expects. So tobacco salesmen who will break into "and now we've got the third lot, and it's the tobacco, and here we are ladies and gentlemen, it's the farm," you know, and you see that chant going through. If they heard a Christie's art auctioneer, I think the audience would be shocked. Sometimes I'll break into a farm auction just for the fun of it in an audience here in New York. It always is good for a laugh.Narrator: Whether it's a room full of tough Texans or New York's art elite, John's goal is to ethically bring in the highest possible price. So how does he nab those sky-high bids?Hays: It's also knowing when to fold your tent and to drop the hammer, so there's two issues. If you hang in there, and you hang in there, and you hang in there, and you wait, you'll lose your audience, and they'll get angry. So it's being able to, at the right time, on the right lots, with the right collectors, and the right audience, being able to go a few more bids, and in this world with million-dollar lots, one bid could be another $100,000. So I think one wants to achieve the highest price but not overdo it.OK, I'm out.Narrator: For an hour and a half, John masterfully guides the vibe of the saleroom. His gestures command attention. His moments of silence hold the room in suspense. His shooting eye contact singles out the newest bidder. But just as easily, he can flip the energy, joking with the audience and addressing phone operators by name. Then when the moment feels right, a swift pound of the gavel rips through the space...Hays: Sold.Narrator: Closing the sale. Just as quickly as it began, the auction is finished: 214 lots down, 185 items sold, $3.3 million in sales.

What it takes to be an art auctioneer at the largest auction house in the world

Rome was not built in a day and you can’t tour the entire Italian capital in a day’s time either. But if your schedule is tight, take out only four days and explore it. 
 
Here’s how you can make the most of your trip 
 
 
Day 1 
 
A tour around the city on a scooter is one of the perfect ways to start the trip. Go around and enjoy various tourist spots like the St. Peter's Basilica, the chapel is surrounded by domes. 
 
Start from the Baptistery and moving clockwise appreciate the Chapel of the Presentation of the Virgin, the larger Choir Chapel, the Clementine Chapel with the altar of Saint Gregory, the Sacristy Entrance. At the heart of the basilica is the Confessio or Chapel of the Confession. The Michelangelo’s Pietà is a world-famous work of Renaissance sculpture. The suggested next stop should be St. Peter's square, check out the Vatican Museums. 
 
Prove your love through the test of ‘Bocca della Verità’ or the Mouth of Truth. 
 
 
 
Stop by at Gelato café for a post-lunch dessert, their gelato is in top 5 in the world. Enjoy the local flavor from over 100 flavors including 20 different variations of chocolate, brie, ginger and ricotta, cream, pistachio and chocolate. 
 
Post lunch, start towards the Colosseum, the huge amphitheater, which was built in between 70 and 82 AD for gladiatorial and wild animal fights. 
 
Catch the sunset at the right side of the central building on Piazza del Campidoglio where you're treated to a surprise panorama of the Forum from above, with the Palatine Hill and the Colosseum as a backdrop. 
 
Enjoy your dinner at the TramJazz, a vintage cable car converted into a restaurant and cozy concert hall. The amazing journey starts at piazza di Porta Maggiore with a glass of wine and amazing starters. While the car is moving and the music repertoire starts, along the journey you get to see the San Lorenzo fuori porta, viale Regina Margherita, Valle Giulia, Santa Croce in Gerusalemme, San Giovanni Laterano, Foro Romano and the journey ends at the Park of the Celio in front of the Colosseum. 
 
Day 2 
 
Spend the day exploring the heart of the city, the Tiber Bend area, the Tridente/Spanish Steps, and Villa Borghese park. 
 
Rome is well known for its statues, particularly, the talking statues of Rome. Two main talking statues, Pasquino and the Marforio, are a must visit and do check out il Babuino, Madama Lucrezia, il Facchino and Abbot Luigi. 
 
Take out time in the afternoon and walk along Via del Corso, the main shopping street. It is one of the most enjoyable window shopping places and is best experienced afternoon. 
 
Try some street food for lunch, from epic pizza strips to delicious arancini (fried rice balls). 
 
Follow it to the beautiful Spanish Steps and take a table at one of the rooftop hotels that has a good view of the Gianicolo. Watch the city turn gold during sunset from ‘The Hassler’ that offers a good view from atop the Spanish steps. You might need to book a table with a view in advance. 
 
Walk or take a ride to the Trevi Fountain, the largest Baroque fountain in the city. Follow the tradition of throwing a coin into the fountain to ensure you visit Rome again. 
 
Set on a romantic cruise on the Tiber River, surrounded by the unparalleled views of some of the city’s most famous monuments, such as Castel Saint ‘Angelo, illuminated against the inky Roman sky. Indulge in fine Italian wine along with gourmet dinner. 
 
Day 3 
 
Next day, book a beautiful rail trip to Venice early in the morning. 
 
Reach Venice and take a gondola ride for two. There’s nothing more romantic than punting slowly past beautiful baroque and Renaissance buildings. Pick up a gondola at any of the main bridges – the Rialto or Accademia. Just look out for the driver’s boater hat and striped shirt. 
 
 
 
Next to the Grand Canal in the Dorsoduro district, the canals and streets narrow and the city becomes a village. Shop in quiet alleys for romantic gifts like Venetian masks and Murano glass. 
 
Catch the sunset at St Mark’s Square and wander between the arcades past street orchestras to Caffè Florian for tea on the terrace. 
 
Wandering just as dawn breaks in the beautiful and quiet ambience of Venice. 
 
Have a leisurely drink in Piazza San Marco while listening to the music, and ask your partner for slow dance in the piazza by the water. 
 
Day 4 
 
Head to San Marco early in the morning when it is still pretty quiet with the sounds of the Duomo's bells ringing. Sit outside and enjoy with a cup of coffee. 
 
There is a legend of Sotoportego dei Preti, a small passageway between two houses where the magical heart is carved just above the low arched entryway. From Campo de la Bragora off the Riva degli Schiavoni head up Calle del Dose, to Via Salizada del Pignater and here you’ll find Sotoportego dei Preti. If you are in a relationship, touch the heart together and your love will be eternal. If you are single touch the heart alone and you will find love within one year, as the legends have it. 
 
For passionate, religious masterpieces by Venetian painter Titian head to Church of the Frari. This old Gothic church in the low-key San Polo district is a Renaissance art gallery. Stroll hand-in-hand with your lover through hidden alleyways and quiet squares on the way. 
 
 
 
Take a motorboat a few miles across the Venetian lagoon to the un-spoilt islands nearby. Wander Burano’s streets of pastel houses and bargain with lace sellers or shop for signature coloured glass ornaments on Murano. 
 
Make sure you’re back in time to catch the Grand Canal light up at sunset from the majestic, 16th century Rialto Bridge. Meander past its archway shops selling handmade gifts. Walk over the wooden Accademia Bridge for a romantic afternoon’s browsing of contemporary art at the Peggy Guggenheim museum. 
 
Stroll around the back alleys and side canals of <a href="http://www.tripadvisor.in/Attraction_Review-g187870-d545828-Reviews-Dorsoduro-Venice_Veneto.html" target="_blank">Dorsoduro</a> or <a href="http://www.tripadvisor.in/Attraction_Review-g187870-d2316656-Reviews-Santa_Croce-Venice_Veneto.html" target="_blank">Santa Croce</a> after dinner. 
 
(The article has been authored by Manmeet Ahluwalia, Marketing Head, Expedia India)

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