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How a 16-year-old kid built his dream video game company with no money


David Eisman

David Eisman is a 16-year-old high school sophomore and the founder CEO of video game company Pixelman Productions, which was founded in January.

He's not the typical kid programmer. In fact, he's barely a programmer at all, he says (he knows some C#). He considers himself a businessman.

But that hasn't stopped him from going after his dream: to work in the video game industry.

"I always wanted an internship at a video game company, but no one would ever hire me. They said I needed experience and I had to have built a video game already. So I decided to skip that step entirely of trying to get into a company and just make my own," he said.

Eisman also has a famous dad: money-man hedge fund manager Steve Eisman, the guy played by Steve Carell in the movie "The Big Short".  

Having a wealthy dad gave Eisman access to a lot of free advice on how to work with and manage people, but alas, no cash. His dad hasn't invested in his startup.

That didn't stop him either

"So I went to the internet. I went on every single video game site and forum known to man, and I started posting ads," he said.

David EismanThe recruiting ads said he was starting a new video game company and that people would be paid via revenue sharing.

A lot of people told him he was crazy. But others were intrigued. He got 30 applicants. He's hired 12 people so far, he says.

"I hired two programmers, artists, a writer, a marketing team from Poland and two music composers. The youngest person is 18 and the oldest is 35, from Pakistan. It's an international team. My dad helped me with the contracts," he says.

"You’d be surprised at how many people are willing to work on video game projects for free," he says.

An unusual video game

As you might expect from this unusual CEO, Eisman's game isn't typical either.

Mirka protagonist LizaIt's a walking simulator game. These are a relatively new form of first-person game where you walk around the world and just using the clues you can see or hear (and sometimes involving your character's supernatural powers), you solve puzzles or crimes. 

Pixelman Productions' game is called Mirka, which means "wild man," he tells us.

And the main character is a girl.

"A female protagonist in a walking simulator has never been done before to my knowledge," he says.

The game also isn't about shooting people or saving the world. It's about friendship.

Gordon HeiczmanThe story line involves Liza, "a girl who is searching for her friend in a forgotten wilderness and she finds a native tribe. She spends time with them. Things happen and eventually the tribe is in danger and she has to figure out how to save them," he says.

It's not your classic video-game kind of fun.

"Mirka is going to be a self-exploratory experience," he says.

Its goal is "to surround you and make you feel emotions that you tend not to feel in most games. You'll feel sadness, loneliness, fear, bonds of friendship."

Clayton StroupAlso important: Eisman says that the protagonist in his game was created with respect.

"Female protagonists are hyper-sexualized in most games and that really upsets me. You don’t hyper-sexualize people. You don’t make stereotypes," he says.

Even bigger plans ahead

In the months that the Pixelman team has worked on Mirka, they finished a demo and a trailer.

It will be a PC/Mac game, and eventually, for PlayStation. 

He's been reaching out to folks at Oculus Rift, too, though so far they haven't called him back, he says.

Pixelman Productions Hunter MasonNext they hope to raise some funds to get the game produced. They plan to launch a Kickstarter campaign next month.

Whether people love the game enough to fund it has yet to be seen.

But ultimately, this game isn't even his end goal, Eisman says. It's just a "stepping stone" toward his bigger dream.

"I want to incorporate video games into education and work with universities to use the psychological principal of 'tangential learning' in order to help kids learn," he says.

Tangential learning means to learn about stuff in a fun way that you enjoy.

"I’m really upset with how our current education system works and I think video games can be a help," he says. 

Here's the trailer for Mirka.


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Starbucks is launching a gourmet drink you've never heard of — here's what you need to know


Starbucks Nitro Cold BrewStarbucks is ready to win over coffee snobs with two new cold beverages this summer.  

On Tuesday, the chain begins its roll out of Nitro Cold Brew, a beverage that infuses Starbucks cold brew with nitrogen to create a cold, creamy coffee with a texture similar to a dark beer, like Guinness.

"What makes nitrogen so different than CO2 is that the bubbles are so small," Starbucks' coffee education specialist Mackenzie Karr told Business Insider. "It's kind of this foamy, creamy flavor without adding anything to it — it's super textural."

Starbucks Nitro Cold Brew

The beverage is served cold straight from the nitrogen-infusing tap, without ice. It is unsweetened, intended to highlight the natural sweetness of the drink. Karr recommends trying the beverage sans straw, to better appreciate the crema foam that tops the beverage as the micro bubbles rise.

"We wanted it to be an experiential beverage," says Karr. "We wanted to highlight that our baristas are hand crafting this beverage in our stores every day."

Nitro Cold Brew will be available at more than 500 Starbucks locations in major cities including Seattle, Portland, New York, Chicago, and Boston this summer. The drink is already available at Starbucks' Seattle Roastery, where it has become the second highest selling drink on the menu.

better starbucks nitro

With the roll out, Starbucks will become the largest retailer of Nitro Cold Brew in the US. The beverage is still a foreign concept to many outside of coffee-snob circles, as the beverage was invented just four years ago— though it started becoming a menu go-to at trendy, independent coffee shops in major cities last summer.

"We're really reaching customers that have never experienced this before," says Karr.

The launch of Nitro Cold Brew is part of Starbucks' new "Cold Bar" menu of what the company calls "craft-and-coffee forward" beverages, which the chain is launching on May 31.

"For over forty years we have perfected the craft of roasting and brewing the finest hot coffee and while we have always offered our customers new options in cold coffee, nothing will compare to the pace of flavor, craft and brewing innovation we will see in the next few years," Starbucks CEO Howard Schultz said in the statement on the new cold menu. 

Starbucks Vanilla Cream

Another new item on the menu is Vanilla Sweet Cream Cold Brew, which will be available at every Starbucks location across the US starting on Tuesday. To create the sweet beverage, baristas pour vanilla sweet cream (a mix of milk, cream, and vanilla syrup) on top of cold brew.

The result is an Instagram-worthy concoction, as the cream floats to the top, then cascades through the beverage. In terms of flavor, it serves as a sort of gateway beverage for customers interested in cold brew, but not willing to ditch the creamy sweetness of iced lattes.

Other items on the Cold Bar menu include summer favorites like traditional iced coffee and doubleshot on ice, as well as cold brew, which the chain launched nationally last summer. According to Starbucks, the two new beverages are just the beginning of the chain's innovation in cold beverages, as iced coffee increasingly becomes a year-round drink.

Cold Bar Menu Starbucks

The launch of Nitro Cold Brew, and the Cold Bar more broadly, represent a continuation of Starbucks' campaign to double down on coffee-snob approved offerings all year round. Beverages such as the Flat White and the Latte Macchiato similarly draw from what Starbucks calls "coffee-forward" beverages with roots in craft coffee shop culture. 

The launch of cold brew in 2015 signaled that Starbucks would be expanding its appeal to coffee snobs to cold beverages. It's a move that makes sense, with sales of cold brew in the US growing 339% from 2010 to 2015, according to Mintel data.

Starbucks is perfecting the balancing act of marketing itself as an authentic, high-quality coffee chain, while simultaneously selling endless super-sweet treats, like the Frappuccino.

"Some of our customers want a coffee-forward beverage," says Karr. "Some of our customers want a coffee-forward beverage, but add cream and sugar. Some of our customers want sweet, summery iced beverage."

The roll out of Nitro Cold Brew is a new way for Starbucks to offer all of these options — and boost the chain's coffee credibility this summer.

SEE ALSO: Starbucks has a grand plan to avoid becoming the McDonald's of coffee

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Here's the best time of day to work out to lose weight


Woman Jogging

You've committed to squeezing in a workout between your commute and your desk job, but before you embark on this new regimen, you want to know: When's the best time to exercise to ensure you're getting the most out of it?

Research covered by Gretchen Reynolds in The New York Times suggests that working out early in the morning — before you've eaten breakfast — helps speed weight loss and boost energy levels by priming the body for an all-day fat burn.

The no-snooze payoff

One of the reasons working out first thing in the morning helps us lose weight — or at least protects us from gaining it — is that it pushes the body to tap into its fat reserves for fuel, as opposed to simply "burning off" our most recent snack or meal.

In one recent study, 28 young, healthy men spent six weeks eating a hefty diet of 30% more calories and 50% more fat than they had been eating before. But while some of them spent the six weeks stuffing themselves and barely exercising, the others started working out every day. Of those who worked out, half did so first thing in the morning; the other half hit the gym (and did the same workout) after a high-carb breakfast. The fasting exercisers ate the same breakfast; they just did so after working out.

At the end of the volunteers' month-and-a-half eating fest, the ones who hadn't worked out at all had, unsurprisingly, packed on the weight — about 6 pounds each. The ones who had been exercising after breakfast gained weight, too, but only about half as much.

In comparison, the people who worked out daily but hit the gym before breakfast hadn't gained any weight at all. They had been able to eat a lot of extra food — just as much as their fellow volunteers — without paying the price in additional pounds.

The study was small, short term, used a specific eating plan, and involved only men close to age 21, so it's hard to extrapolate much from the results. And the fasting exercisers didn't lose weight; they just didn't gain weight. Still, the experiment provided some of the first evidence that "early morning exercise in the fasted state is more potent than an identical amount of exercise in the fed state," the authors write.

Another smaller study helps point out why timing could be so important. In it, two groups of men ran on treadmills until they burned 400 calories (about the equivalent of a small meal, or three to four slices of toast). While one group ran on an empty stomach, the other ate a 400-calorie oatmeal breakfast about an hour before their workout.

All of the runners burned fat during their workouts and remained in a heightened fat-burning state after they had gotten off their treadmills. But both results were more intense for the runners who had skipped the oatmeal. In other words, exercising after a long period of not eating could be setting us up for a longer, more intense fat burn.

Set your clocks

Another component of the early-morning workout regimen can help with weight loss: daylight.

Aligning our internal clocks, or circadian rhythms, with the natural world helps give our metabolisms a boost. One recent study showed that people who basked in bright sunlight within two hours after waking tended to be thinner and better able to manage their weight than people who didn't get any natural light, regardless of what they ate throughout the day.

So next time you think about hitting snooze, remember this: An early-morning workout might not just help you meet your fitness goals, but it could even give you more energy than those few extra minutes of shut-eye.

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We went inside the mysterious NYC hotspot with a secret room for the rich and famous


beautique lounge

Dubbed everything from "a playpen for millionaires" by the New York Post to "a local watering hole for oil tycoons" by the Wall Street Journal, Beautique is famous for its luxe crowd. 

The lavish NYC bar, restaurant, and lounge draws in everyone from business moguls to celebrity regulars. 

It took the title of the best new restaurant at the Concierge Choice Awards the same year it opened in 2014, and has remained an NYC hotspot ever since. 

We recently visited the venue and spoke to owner, Jon Bakhshi, to learn how he created a space that is beloved by the rich and famous.

From the variety of exclusive events it hosts to the luxurious details guests are treated to, here’s what makes Beautique one of the hottest spots in town. 

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It took Bakhshi more than a year to secure the spot on 58th and 5th, where Beautique opened in 2014, he told us. Though finding the space was not easy, it was crucial for Bakhshi, who wanted to create a neighborhood spot where locals and tourists frequenting iconic NYC spots like The Plaza Hotel and The Paris Theater could come to.




"I wanted to create a space catering specifically to adults that feels high-end while still being cozy" Bakhshi said of the sleek venue. That's why he included details like plush seating and candles to add a sense of warmth. Inspired by Coco Chanel's home in Paris, Beautique features romantic touches like walls lined with rose petals and Vera Wang plating that have made it a popular spot for dates as well.

"I like to carry things that you can't get in other places," Bakhshi told us of the rare alcohol selections available at Beautique. Besides its cocktail menu created by acclaimed mixologist, Charlotte Voisey, Beautique offers pricey and hard-to-find liquors like Macallan “M” whisky, Balvenie 40, and Papá Andrés rum (of which only 75 are available in the US).

See the rest of the story at Business Insider

Here's how a sneaker collector made 6 figures buying and reselling rare and limited release kicks


According to sneakerhead data website StockX, the secondary market for rare and limited-release sneakers is estimated to be worth over $1 billion.  

Jason Hart buys and resells sneakers to consignment stores like Flight Club in New York City. It's a skill to find the hottest shoes on the market, and one that made him somewhere in the six figures.

Produced by Josh Wolff and Sam RegaAdditional camera by Andrew Stern.

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Retail CEO reveals a common mistake about consumers that is killing Sears, Macy's, and JCPenney


Pirch 5017

It's no secret that retail in 2016 is struggling. With stores going out of business and sagging sales numbers, the landscape is littered with stories of the dead and dying.

The CEO of startup Pirch, which is aiming to redefine appliance and home retail with a unique in-store experience, has a theory as to why.

"People are jaded," Jeffery Sears said. "Retail in general owes the consumer an apology for the way it's behaved in the last two to three decades."

At Pirch, Sears emphasizes the in-store experience. From the moment you walk in the door you're handed a free beverage and given free rein to try out the plumped, hooked up, and turned-on showers, sinks, ovens, fridges, and dishwashers and other home appliances and fixtures.

"I don't think [retail has] done a great job of creating a good experience in a store that's meaningful," Sears said, adding that it's "confused right now" because many stores are attempting to add connective functionality to the in-store experience, as well as shifting focus online to compete with juggernauts like Amazon.

Classic American retailers like Macy's, Sears, JCPenney, and Kohl's have been shutting stores amid declining sales as consumers seek out discount retailers instead.

Pirch 5082

Sears said that Pirch doesn't sell online because its merchandise isn't meant to be purchased online, and reason Pirch exists is to create a memorable and unique experience that consumers can connect with.

"I don't think the internet is successful because people don't want to go someplace and have a great experience," Sears said. "Our job is to make a person's time in our store the best part of their day, and along the way if we sell them something: great."

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Here's the real reason you get a 'runner’s high' after a long run


runner at sunrise

There's quite possibly no better feeling in the world than the feeling of calm and happiness at the completion of a tough run.

So what's the reason for this runner's high? You've probably heard that can be chalked up to a rise in something called endorphins, the so-called "happy" chemicals that induce feelings of pain relief and pleasure.

But it's actually a bit more complicated than that.

Recent studies in mice suggest that endorphins may have nothing at all to do with the so-called "runner's high." Instead, scientists think the effect could be attributed to other chemicals in the body that produce similar pain-relieving and happy feelings.

The 'endorphins make you happy' idea

The idea that increased levels of endorphins are responsible for your happy feeling after a strenuous workout arose in the 1980s, when scientists found that endorphin levels in the blood spiked after prolonged exercise. Some researchers also assumed these chemicals produced the sense of euphoria we feel after a tough workout, and the idea caught on rapidly.

But there's a problem with this explanation: Endorphins are large molecules. So large that they can't move from the blood into the brain. The blood-brain barrier is key to keeping the brain safe; it keeps certain pathogens and molecules from passing from the blood into the brain. But because endorphins can't get through, it means it's unlikely that they are the sole chemical responsible for your post-run high.

Turning to endocannabinoids

Endorphins aren't the only chemicals whose levels increase when you exercise. A chemical called anandamide does too, a September 2015 study in mice and a small 2004 study in people suggested. Anandamide is a type of endocannabinoid, a chemical that's part of a system that's in charge of moderating the psychoactive, feel-good effects of marijuana. And unlike cumbersome endorphins, anandamide can smoothly make its way from the blood to the brain

To tease out the effects of endorphins and endocannabinoids for their 2015 paper, researchers at the Central Institute of Mental Health at the University of Heidelberg medical school directly compared the effects of both of these groups of chemicals on mice as they ran on running wheels.

The researchers found that, in addition to appearing more calm less sensitive to pain after running, the mice had higher levels of both endorphins and endocannabinoids. They also spent more time in well-lit parts of their cage, something calm, less anxious mice tend to do. They were also slightly more pain-tolerant after their stints on the wheel.

As a way to ensure that they could measure the effects of each chemical individually, the researchers first gave the mice drugs to block the effects of one of the chemicals and then another type of drug to cancel out the effects of the other chemical. When they blocked the effects of the endorphins, nothing happened — the animals remained more relaxed and pain tolerant. But when they blocked the effects of the endocannabinoids, the symptoms of the mice's runner's highs disappeared. 

lab mice

Their findings suggest that the mice's elevated endorphin levels, then, had little to do with their post-workout buzz.

All this research has one obvious caveat: Mice aren't humans. And the study also revealed something disappointing: You probably need to run pretty far to experience a runner's high, since the mice ran an average of more than three human miles per day (a long way for a mouse!).

Other factors at play

Still other studies suggest that neither endorphins nor endocannibinoids are the cause of the runner's high. One, for example, (also done in September 2015), found that mice with low levels of a hormone called leptin tended to run farther than mice with normal levels of leptin.

Leptin, otherwise known as the "satiety hormone," inhibits a feeling of hunger in order to regulate our energy levels. The idea is that the less full (or more hungry) you feel, the more motivated you are to keep running. And that increased motivation might make it easier to get a runner's high. "Ultimately, leptin is sending the brain a clear message: When food is scarce, it’s fun to run to chase some down," lead author of the study Maria Fernanda Fernandes told Outside Magazine.

Again, just because these results have been demonstrated in mice, it doesn't mean they'll necessarily be found in humans too. And there might be a combination of factors at play, so it might be some time before we have definitive evidence of what exactly is causing a runner's high.

An earlier version of this post was written by Tanya Lewis

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Inside the labs that hope to bring people back from the dead



Science has been tackling new ways to stop death, which includes diving into the world of cryonics. 

Cryonics is an experimental effort to save lives by freezing a person's body who is so chronically ill that today's medicine could not help. Some scientists believe that cryopreservation could be successful in the future, while others are very doubtful, according to BBC.

Photographer Murray Ballard has spent years photographing cryonics institutions around the UK and the United States. "What I like about cryonics is that it gives us a vehicle to consider questions about the future," Ballard tells Business Insider. "You stand a much better chance of coming back to life if you’re cryopreserved than if you’re buried or cremated." Ballard compiled his photos into a book titled "The Prospect of Immortality." Below, see photos inside the cryonics institutions.

SEE ALSO: I visited a facility where dead people are frozen so they can be revived later

For his series, Ballard visited cryonics institutions in the UK, France, Norway, Arizona, Colorado, and Russia. He visited Alcor Life Extension Foundation, pictured below, in Scottsdale, Arizona the most.

Planning to participate in cryonics must take place before death. As of April 2016, the Alcor institute has 146 patients.

Source: alcor.org

The freezing and preserving process starts immediately after a patient's "legal death" is announced. A person can decide whether to freeze their entire body or just their brain. "Legal death" is when a person is beyond help and dies naturally and can no longer be revitalized by current technology.

Source: alcor.org

See the rest of the story at Business Insider

3 key traits of original thinkers

7 things every guy needs before heading to the beach


6 lido beach venice italy

Beach season has begun. Are you ready?

For every guy heading to the beach, we've prepared a seven-item checklist to make sure you're stylish, healthy, and well-prepared to frolic in the sun.

Don't leave home without them.

SEE ALSO: The biggest mistake guys make with their business attire

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Sunglasses that fit your face.

Even men who don't typically wear sunglasses every day wear them to the beach. It's basically the law (or something).

You also need them to protect your eyes from UV radiation.

Get ones that fit your face correctly, and you'll be beach-ready in no time.

Dries Van Noten Round-Frame Metal Sunglasses ($345)


A beach towel that isn't hideous.

OK, so you don't need something super fancy. But a nice, big beach towel is absolutely essential to lay out in the sun.

And no, a top sheet or a bath towel isn't going to work in a pinch.

Thom Browne Striped Cotton Towel ($390)

Swim shorts that are the right length.

There are a lot of terrible swimsuits out there on men. Don't wear one of those.

You need three things in a great swimsuit:

- A 6-inch or shorter inseam.

- An elastic waistband.

- A classic pattern or plain color.

Beyond those, it's up to you to find a fit and color you like.

One word of caution: avoid the "board shorts" trend.

J Crew 6" Swim Trunk ($70)

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Help! I just found out that all of my coworkers hate me


ashley lutz ask the insider

Ask the Insider columnist Ashley Lutz answers all of your work-related questions, including the awkward, sensitive, and real-world ones. Have a question? Email asktheinsider@businessinsider.com.

Dear Insider,

I recently stumbled on this article of "signs your coworkers secretly hate you," and the unease I've been feeling at work finally clicked. I realized that I'm the person my coworkers don't like. 

I've been in the same office for two years. There are about 10 women in their late 20s/early 30s and we all work collaboratively with outside clients. 

For the first year or so, I loved being a part of the office. My coworkers kept me in the know and we did things like potlucks and happy hours together. Personal and professional lines tend to blur, and the owner of our business is just as involved in the social scene as everyone else, meaning I don't feel comfortable going to her.

I've noticed in the past year no one will make eye contact with me and they will talk about the fun times they had that weekend without including me. They also leave me out of important meetings and projects. At my reviews, my feedback is good, and I even got a raise. But I can't shake the feeling everyone hates me. 

I'm really stumped as to how this happened and spend hours analyzing why. I'm the only girl with a husband, so maybe they just figure I'm at a different place in my life and don't want to invite me? I feel sick with dread at the thought of going to work. I'm afraid confronting everyone will make them like me even less. 


Secretly Hated By My Coworkers


Dear Secretly Hated:

I'm sorry this has been your experience at work. It's a horrible feeling to face glares, exclusion, and silence, and have no idea what you did. 

First, you need to stop making yourself sick analyzing the reasons. It's impossible to know why this happened. Maybe there's a bully who decided she didn't like you, and lobbied for everyone to exclude you. Or it's possible you had too much to drink and made a comment that rubbed people the wrong way. You could speculate all day and probably never know the real reason. 

Your best bet at this point is to start looking for a new job. There's no reason to stay in this toxic environment. Start exploring your options now. 

And to stay sane until you get out, keep things as brusque and professional as possible. In the past, I have tried harder with people who obviously don't like me, and it only seemed to intensify their disdain. Don't bring up any personal topics with your coworkers. Keep your necessary correspondence short and to the point. Don't show them weakness or give them room to criticize you. 

When you get a new job, consider limiting the amount of time you spend socializing with coworkers. Focusing on friends, family, and hobbies instead will make you feel more happy and secure. If you keep your work relationships professional, it reduces the chance you'll end up in this situation again. 


Ashley Lutz is a senior editor at Business Insider answering all of your questions about the workplace. Send your queries to asktheinsider@businessinsider.com for publication on Business Insider. Requests for anonymity will be granted, and questions may be edited.

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The 100 best US restaurants for eating outdoors, according to OpenTable


El Chorro

Summer is upon us, and to celebrate, OpenTable has selected the top 100 outdoor restaurants to enjoy during the season's warmer months. 

The results were determined by an analysis of more than five million OpenTable restaurant reviews that were submitted throughout the past year. 

All restaurants were scored for consideration, and qualifying restaurants were then scored and sorted based on the "great for outdoor dining" category.

Among those selected, states with desert views and beachfront locations were most popular. You can find 44 of these places in California, 13 in Florida, 12 in Hawaii, and eight in Arizona.

Alexander's– Naples, Florida

Arnold Palmer's Restaurant– La Quinta, California

Auberge du Soleil– Rutherford, California

Auberge du Soleil

BALEENnaples– Naples, Florida

Beachcomber Café-Crystal Cove– Newport Coast, California

Beachhouse-Moana Surfrider– Honolulu, Hawaii

Bella Vista at Four Seasons Resort-The Biltmore– Santa Barbara, California

Belmond El Encanto Dining Room– Santa Barbara, California

Bistro 60– La Quinta, California

Blue Dragon Restaurant– Kamuela, Hawaii

Boat House Waterfront Dining– Tiverton, Rhode Island

Brockton Villa– San Diego, California

Brown's Beach House-The Fairmont Orchid– Kohala Coast, Hawaii

Café Amelie– New Orleans, Louisiana

Café Pinot– Los Angeles, California

Café Santorini– Pasadena, California

Cafe Santorini

Cedar Creek Inn– San Juan Capistrano, California

Citrus Grillhouse– Vero Beach, Florida

Cliff's Edge– Los Angeles, California

Copley's on Palm Canyon– Palm Springs, California

Depot Hotel Restaurant– Sonoma, California

Duke's Beach House Maui– Lahaina, Hawaii

El Chorro– Paradise Valley, Arizona

El Techo– San Francisco, California

El Techo

Ela's Blu Water Grille– Hilton Head Island, South Carolina

Farm & Table– Albuquerque, New Mexico

Ferraro's Bar e Ristorante Maui– Wailea, Hawaii

FERRO– Idyllwild, California

Gaylord's at Kilohana– Lihue, Hawaii

Geoffrey's Restaurant– Malibu, California

George's Ocean Terrace– La Jolla, California

GG's Waterfront Bar & Grill– Hollywood, Florida

Gracias Madre– West Hollywood, California

Guglhupf– Durham, North Carolina

Habana– Costa Mesa, California

Hau Tree Lanai– Honolulu, Hawaii

Home Restaurant-Los Feliz– Los Angeles, California

Homestead on the Roof– Chicago, Illinois

The House Brasserie– Scottsdale, Arizona

Hukilau Lanai– Kapaa, Hawaii

Hula Grill-Kaanapali– Lahaina, Hawaii

Hula Grill Kaanapali

Indigo Crow– Corrales, New Mexico

Iron Gate Patio & Garden– Washington, D.C.

Jake's– Palm Springs, California

Kaluz Restaurant– Fort Lauderdale, Florida

L'Auberge de Sedona– Sedona, Arizona

La Fonda on Main– San Antonio, Texas

Laili– Santa Cruz, California

Latitudes– Key West, Florida

Lava Lava Beach Club– Waikoloa, Hawaii

Lavender Bistro– La Quinta, California

Le Vallauris– Palm Springs, California

Little Beast Restaurant– Los Angeles,  California

Lon's at The Hermosa– Paradise Valley, Arizona

Marche Bacchus– Las Vegas, Nevada

Mission Inn Restaurant– Riverside, California

Momed– Atwater Village, California


Monarch– Scottsdale, Arizona

Old Stein Inn– Edgewater, Maryland

Ophelia's on the Bay– Sarasota, Florida

Pacific'O– Lahaina, Hawaii

Pacifica Seafood Restaurant– Palm Desert, California

Passerelle Bistro– Greenville, South Carolina

The Patio at Las Sendas– Mesa, Arizona

Perch LA– Los Angeles, California

Pietro's Italian Restaurant– Lodi, California

Plates Kitchen– Raleigh, North Carolina

Portico Restaurant– Richmond, Virginia


Poseidon– Del Mar, California

The Prado at Balboa Park– San Diego, California

Red Fish Grill– Miami, Florida

Red Hat on the River– Irvington, New York

The Restaurant at Ponte– Temecula, California

The Restaurant at Russian River Vineyards– Forestville, California

The Restaurant at Wente Vineyards– Livermore, California

Rick's Café Boatyard– Indianapolis, Indiana

Rita's Kitchen at Camelback Inn– Scottsdale, Arizona

Rustic, Francis's Favorites– Geyserville, California

Saltus River Grill– Beaufort, South Carolina

Sam's Social Club– Calistoga, California

Sam's Social Club

SEA180 Coastal Tavern– Imperial Beach, California

Severn Inn– Annapolis, Maryland

Spencer's Restaurant– Palm Springs, California

Stone Brewing World Bistro & Gardens– Escondido, California

Stone House at San Ysidro Ranch– Santa Barbara, California

Sundy House– Delray Beach, Florida

Sunset Terrace-Omni Grove Park Inn– Asheville, North Carolina

Talula's Garden– Philadelphia, Pennsylvania

The Tap Room at Dubsdread– Orlando, Florida

Tom Hams Lighthouse– San Diego, California

Tom Ham's Lighthouse

Tommy Bahama's Restaurant & Bar– Naples, Florida

Tommy Bahama's Restaurant & Bar– Palm Desert, California

Tonto Bar & Grill– Cave Creek, Arizona

The Tropicale– Palm Springs, California

The Turtle Club– Naples, Florida

'Ulu Ocean Grill and Sushi Lounge– Kaupulehu, Hawaii

Vin de Set– St. Louis, Missouri

The Waterfront Restaurant– Anna Maria, Florida

Willow Creek Restaurant– Evergreen, Colorado

Wyebrook Farm Market & Café– Honey Brook, Pennsylvania

SEE ALSO: 10 incredible secret dining experiences you can have in New York City

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Here's what it takes to make $100,000 a year as a waiter in NYC



In New York City, sometimes you do not have to be a banker, a lawyer, or a doctor to make a six-figure salary.

Sometimes, very few times, you can be a waiter.

"Most of ours are more like $75,000, though there are certainly restaurants that have $100,000," said John Meadow, founder and president of LDV Hospitality.

The company owns restaurants across the country, including popular New York City spots Scarpetta and American Cut.

"If you're a waiter at Scarpetta, American Cut, or American Cut Midtown, you're making that money," he said.

And if you're a waiter at Marea, the Central Park South restaurant known for serving lunch and dinner to the global elite, then you certainly have a shot at that $100,000 salary. But a few things have to come together, though.

Rocky Cirino, managing director at Altamarea Group, which counts Marea among its properties, broke it down for us like this. The restaurant has to have:

  1. A high price point. The average check needs to be a solid $95 or more per person.
  2. A high volume. The room must turn all tables at least once, meaning a full two seatings or more.
  3. Waiters work, but they often have other concerns, like school, artistic pursuits, kids, etc. The waiter must work at least five dinners and perhaps a lunch or two.

Naturally, if the restaurant has a super-high volume, then the check average can be lower and vice versa.

Also, "New wage rules eliminating the tip credit — the former rule that you could pay tipped employees less than minimum wage — has made working more than 40 hours far less likely," Cirino said.

So that means the checks have to be larger still. It also helps if the staff is as lean as possible, especially if the waitstaff shares tips in what the industry calls "a pooled house."

There are benefits to the pooled system, though.

Cirino said:

Typically making $100,000 means that the house sells a lot of booze, ideally wine. Though as salesmen, servers, and sommeliers can influence guest behavior, the guest is going to buy a bottle that they want. If that means it's $80 or $2,000, it's typically where they [the customer] want to end up. By pooling all tips and sharing equally, all benefit from these occurrences rather than one or two lucky people each night.

american cut steakhouse

And then there's the intangible

Not all of this is simply being at the right house at the right time, though. Some of it is about the culture of waiting tables at a specific restaurant and in this specific cultural moment.

"How do we hire you? Why do we hire you? We have a very eclectic labor force. We don't hire a look. We don't hire a skill set. We hire a personality type, I would say," Meadow told Business Insider.

He continued: "Genuine, outgoing, own your persona — that's our whole approach at the table. I don't care your race, your sexuality, your gender ... I don't care, whatever it is, do one thousand."

What Meadow means is that the classic style of French restaurant service is very impersonal. For example, if you are given a cup of coffee and add milk without sugar and start to sip, then if you follow the classic school, your waiter should silently, and immediately, take the sugar off your table. They should be invisible.

Meadow said:

That whole approach where the service is in the background and not engaged or part of the process — that's not what I want as a consumer and it's not what we want in our restaurants ... Today in 2016, I definitely believe that's what the core customer base wants.

The definition of luxury is changing ... they [customers] want to have an experience. The luxury that is convenience is falling out of fashion.

Now everyone has to sing for supper, especially if you want to make $100,000 doing it.

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This simple 3D printer is the one you might actually want for your home


Most 3D printers on the market, with their sharp, shiny innards exposed, look like they could put your eye out if you make one wrong move.

Compared to those clunky, industrial-looking competitors, the Glowforge— a device that uses lasers to slice through materials and create objects of your design — is the Easy Bake Oven of 3D printers.

glowforge maker 3d printer

The simple silver and white box lets users craft everything from leather wallets to chocolate bars by carving into a particular substance, rather than layering plastic goop into precise piles, like most traditional 3D printers do. Users need only lift the lid, drop their material inside, and load a pre-fab template or custom design.

Dan Shapiro, CEO and cofounder of Glowforge, tells Tech Insider that most 3D printers are like robots with glue guns. The Glowforge, on the other hand, is "a robot that has a lightsaber," he says.

wallet leather whitebg (2)

Here's how it works: Users can design coasters, toys, leather-bound journals, and more using software like Adobe Photoshop, Illustrator, or Sketchup. They can even draw an image by hand. When they're satisfied with their concept art, the user then uploads the image to the Glowforge printing app and places the appropriate material into the machine.

A bird's eye camera inside the Glowforge autofocuses on the material. The device can recognize what it is — be it wood, plexiglass, fabric, or food — and orient the laser head accordingly. The camera also allows the user to preview and edit a design before the laser begins sculpting.

When everything's ready, just push the print button. A coaster is made in fewer than seven minutes, while more complicated projects may take a few hours.

When I discovered the Glowforge in May at the Bay Area Maker Faire in San Mateo, California, it was surrounded by the fruit of its loom: custom game pieces for Settlers of Catan and a Victorian-style dollhouse made of salmon-colored plywood. There was also a picture frame that Shapiro made as a last-minute Mother's Day gift for his wife.

glowforge catan hardwood nobg (1)

But each piece on display required additional assembly. Because Glowforge uses subtractive 3D printing technology instead of additive, it can only produce relatively two-dimensional designs. Those objects may be stacked or stitched together, of course, but hobbyists looking to make more complicated hardware or figurines will be better off with a traditional 3D printer.

Still, the Glowforge has racked up major support from amateur makers. It became the most successful 30-day crowdfunding campaign in history when it raised $28 million last fall.

Glowforge has twice delayed shipments, but hopes to start shipping in December. Users will then be able to buy raw materials for the Glowforge from the company's online store as well. It will likely mark up prices for those, however, trading cost for convenience. In most circumstances, designers can gather the materials they need at Home Depot.

seaweed mixedbg (2).JPG

While 3D printers may be going mainstream, they remain a luxury item — the Glowforge is currently available for pre-order for $2,395, and will run about $3,300 upon launch. That's not chump change for a family looking to foster their kids' creativity, or for a young professional who runs an Etsy store on the side.

Shapiro hopes the Glowforge will nonetheless attract all sorts of makers.

SEE ALSO: This $99 device turns your phone into a 3D printer

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Sous-vide cookers will prepare your food perfectly — but here’s why I don’t want one


anova environmental 42

Sous vide means "under vacuum" in French, and the term refers to the process of cooking food in a temperature-controlled water bath. Basically, meat, eggs, and vegetables are sealed in an airtight vacuum bag, which is left in a precisely heated pot of water for longer than normal cooking times.

Sous-vide-cooked food used to be something you could only find in restaurants, but thanks to innovative new products, today there are lots of precision cookers on the market.

I recently received an Anova precision cooker to test out. It’s one of the best-reviewed sous-vide products out there, and I was excited by the prospect of making perfectly cooked meals without needing to keep a close eye on my food.

The device keeps the water at the perfect temperature (within a tenth or a hundredth of a degree) by circulating the water and keeping the heat constant. Unlike a stove top or grill, where "hot spots" can cause food to cook unevenly, a sous-vide device ensures food is heated at exactly the same temperature, under the same conditions.

It’s an ideal technique for preparing items like chicken that can be harmful if undercooked, or for making a meal without keeping a careful eye on what you’re doing. Instead of watching your steak sear, you can leave it for an hour or so in a pot of water and still achieve the perfect level of doneness.

While I made some tasty things — from steak to eggs— with my Anova, I've realized this style of cooking simply isn’t for me. I’m not in the right city or stage of my life to own a sous-vide cooker.


For starters, I’m terrible at planning my meals ahead of time, and that's exactly what a sous-vide requires. If you want to set up your precision cooker to prepare dinner while you're at work, you need to first place the food in an ice bath to keep it cool. The Anova has an app that alerts you when once the water gets too warm and it's time to start cooking your meat, eggs, or veggies. 

But that's a lot of work. Unlike a crock pot, which only requires you to throw in ingredients and set how long they should cook, with a sous-vide, you need to set up the ice bath, ready your Anova (and make sure it's connected to Bluetooth and WiFi), then keep an eye on the app to make sure your food starts cooking at the right time. 

Leaving my food in an ice bath before work and starting my sous-vide cooker remotely so that dinner is ready when I get home is exhausting even to think about. 

And when you do get home, you might still have to finish the food with regular old pots and pans to get the desired texture and flavor. You’ll definitely want to sear your sous-vide steak, for instance.

anova sous vide cooking

Plus, it's a slow process — recipes call for one to four hours to sous vide a chicken breast, while a typical chicken recipe calls for about half an hour in the oven or less than 15 minutes on the stove. I want a tool that helps me cook faster so that I can eat sooner; a sous-vide slows me down.

Using a sous-vide cooker also means you lose the experience of cooking. You don’t get to smell, taste or tinker the way you can when cooking on a stove or grill. This sensory deprivation while the food sits in roiling water may not bother everyone, but I certainly didn't like it.

However, there are many positive aspects of a sous-vide cooker. It allows you to cook things at a consistent temperature, which ensures your food is perfectly tender and safe to eat. It can make amazing steak, great chicken, and even helped me make the most perfect poached egg of my life.

A coworker also raved about how easy it was to make a bunch of perfectly poached eggs for a brunch she was throwing for friends. But since I live in New York and don't have a dining room, I rarely have people over, let alone cook numerous poached eggs for them.

anova environmental 61

While I see when and how the Anova would help me in the kitchen, it’s a lot of money (the Anova I tested costs $199) and equipment for a technique that doesn’t fit into my lifestyle. I’m not home that much of the time and don’t have the energy to prepare my dinner in the morning.

So if you're anything like me, save your money — at least until you enter a stage in your life when you want to make multiple poached eggs at the same time.

SEE ALSO: 12 of your biggest cooking questions answered with science

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Here are the new emojis coming to Facebook Messenger (FB)


Emoji Keyboard

Facebook is rolling out a new set of standardized emojis in Messenger this Thursday, including 1,500 that are re-designed and 100 newcomers.

In an effort to “make emojis more representative of the world we live in,” the newest designs will feature alternative genders and more women emojis.

And, following Apple and Slack’s lead, Messenger is finally introducing skin tone customization for the first time.

Check out the latest designs below: 

SEE ALSO: Here are the most popular emojis in every state

Users can either set a specific shade as their default ...

... or long press on individual emojis and select from the menu of skin tones for exact customization.

Also, similar to Google’s latest emoji update, Facebook is introducing more women in empowering roles, including emojis of a female police officer ...

See the rest of the story at Business Insider
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