In the last decade, not one of the fastest growing economies was located in the western hemisphere. Peter Frankopan, Professor of Global History at Oxford University, discusses China's transformational changes and why we must pay attention.
Prestige Diner | A Landmark Diner With a Modern Flair
Chris speaks with Jimmy Vardas, owner of Prestige Diner of New Providence, NJ. Prestige Diner was founded in 1967 and has been in the Vardas family since 1982. Despite its many years in business, they aren't stuck in the past. They have a full liquor license so they serve many NJ micro brews as well as wines and mixed drinks. Their food also keeps up with the evolving tastes of its customers with gluten-free offerings, locally sourced ingredients and their newest menu addition, the Impossible Burger which is 100% plant based. The service is friendly and warm. It is no wonder that there is often a line out the door at this historic diner.
Sahra V. Nguyen – Storytelling to Win in Art and Business
Writer, Director, and Filmmaker, Sahra V. Nguyen applies storytelling to succeed in painting, writing about race and identity, producing eye-opening documentaries, and launching businesses.
Broke Millennial Takes on Investing with Erin Lowry
Author and personal finance expert, Erin Lowry talks about her Broke Millennial brand, how to start a money conversation with your partner, and her new book for the beginner investor.
Grammy-Winner Mark Johnson Promotes Peace Through Music
Mark Johnson's viral video of legendary street blues singer Roger Ridley performing “”Stand By Me”” has been viewed over 128 million times. He shares why he created Playing For Change to inspire and connect the world through music.
Liv Breads | Family-Owned Bakery Crafts Wholesome Breads and Beautiful Food
Andy speaks with Liv Breads co-owners Yaniv Livneh and Bary Yogev. This artisan bakery and coffee bar in Millburn proudly bakes natural sourdough the traditional way, relying on a slow fermentation process and plenty of hydration, to produce a complex loaf. In addition to whole loaves, Liv Breads' caf?? has a daily selection of pastries, buns, healthful grain and green salads, sandwiches, and coffee. Visit before 1 pm to watch the bread bakers mixing, shaping, and baking naturally-leavened sourdough breads in an open kitchen attached to the caf??. You will be treated to the sights and smells of a traditional European bake shop, featuring whole loaves, vienoisserie (yeast-leavened dough and puff pastry), with a few Mediterranean surprises coming from the owners' Israeli background. Liv Breads also offers monthly evening workshops led by Bary Yogev who taught for many years as an instructor at Danon Culinary School in Tel Aviv. We very much enjoyed the two-hour session where participants learned about focaccia, including how to mix the dough for successful home baking. Participants made and consumed three items using focaccia dough.