Real Vision has made the full interview with Stanley F. Druckenmiller, which was filmed in early September, freely available for all (LINK)
How This All Happened - by Morgan Housel (LINK)
The story of how America evolved from 1945 to 2018.How Warren Buffett Is Expanding His Overseas Real Estate Empire [H/T Linc] (LINK)
Why I love fertilizer - by Bill Gates (LINK)
How to Weigh Your Options and Decide Wisely: Benjamin Franklin’s Pioneering Pros and Cons Framework (LINK)
A Reckoning With the Dark Side of the Restaurant Industry ($) [H/T @trengriffin] (LINK)
On the other hand, young cooks’ heightened expectations don’t always take into account low wages or difficult labor, restaurateurs say. Dreams of fame and fortune have driven growth in culinary schools and programs and encouraged thousands of students to finance this education with debt.
Last year, 672 culinary programs were accredited by the ACF, compared with roughly 100 in 1998, Ms. Brust says. More than 39,000 students matriculated from two-year or four-year culinary degree programs accredited by the ACF last year. Yet the Bureau of Labor Statistics forecasts the creation of only 14,100 new chef and head-cook jobs by 2026. There will be 10 times as many “cook” jobs, but these pay half as much.
Focused Compounding Podcast: Talking MicroCap Investing with MicroCapClub's Ian Cassel (LINK)Restaurant cooks make a median wage of $12.10 an hour, according to the Bureau of Labor Statistics. Culinary-school graduates are no exception, even at top-tier restaurants in expensive cities, a number of restaurateurs say. While some top chefs can earn six figures, the median annual wage for chefs and head cooks is $45,950, according to the BLS.
Capital Allocators Podcast: Michael Lombardi – Leadership Through Football (LINK)
Related book: Gridiron Genius
Jocko Podcast 151: How to Really Implement Change. Different Leadership Styles. Balancing Discipline. Different Jiu Jitsu Styles. (LINK)
The Myth Of the Traumatized Neanderthal - by Ed Yong (LINK)