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Norway's tunnels are so huge that they have full-size underground roundabouts



Norway is one of the most beautiful countries on the planet — something that quickly becomes evident when you spend time driving around the spectacular fjords, mountains, and lakes that dot the landscape.

But there's something else that becomes clear during a drive through Norway: the country is obsessed with tunnels.

Not just your average tunnels that take a few minutes to drive through. Tunnels that are like lengthy highways unto themselves (the longest road tunnel in the world measures 15.2 miles and is, unsurprisingly, in Norway). Some of these tunnels even contain roundabouts.

There are over 900 tunnels in Norway, and during my few days driving around the country, I passed through at least a dozen of them. 

Here's what it's like to encounter the roundabout-laden tunnels:

Soon, the country's tunnel landscape could get even more interesting. In the coming years, Norway might get the world's first floating underwater tunnel — a $25 billion project that could dramatically cut down commute times in a country that relies heavily on ferries in addition to its many tunnels. Who knows, the world's first floating underwater roundabout might not be far behind.

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NOW WATCH: Millions of people are obsessed with this app that turns you into a work of art

How Kobe Bryant makes and spends his millions


Kobe Bryant's spending habits are in line with his earnings. Including spending $4 million on his wife's wedding ring, the former Los Angeles Lakers star spares no expense.

Produced by Emmanuel Ocbazghi. Original reporting by Tony Manfred.

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There's an easy way to tell if you've picked the right barbershop


Genos Barber 0452

You're in a new city and away from your typical barber, yet you find yourself in sudden need for a fresh cut. How do you know who to trust with your hair?

Sure, you could try and do some Googling for well-respected barbers, but there's really no need. When you pay attention to certain things, it's easy to judge the worthiness of a barbershop.

Here are a few ways you can tell you're in the right place.

  • The easiest way to tell if a barbershop is worth its salt is to see how difficult it is to get an appointment there. If you can get an appointment same day for a popular time (after the office crowd gets out of work or during lunch), it's likely the shop isn't well-liked by the locals. If the shop doesn't take appointments, that's not necessarily a bad sign. As long as it's busy.
  • Notice how long customers are spending in the chair as you're waiting for your cut. If they're out in 15 minutes, there's a good chance the customers are not getting the best treatment. When it comes to haircuts, a slow, methodical cut beats a quick hasty one every time.
  • It may seem trivial, but things like shop decor and friendliness of staff counts. When a shop pays attention to the details in these areas, it can indicate that it pays attention in others too (like your hair).
  • During a haircut is also an important time to pay attention. Though it may be too late this time, you can decide whether or not you'll be back. Did the barber secure your cape correctly? Did they ask you how you wanted your haircut? Did they follow your instructions at all? If the answer is no to any of these questions, you probably shouldn't make it your regular shop.

SEE ALSO: 8 essential etiquette rules every guy should follow at the barbershop

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NOW WATCH: Warren Buffett's sister needs your help giving away millions

I gave up breakfast for a week and drank this caffeinated meal-replacement shake instead


soylent coffiest review 9939

The jury is out on whether breakfast is the most important meal of the day. But science be damned — breakfast remains my favorite meal.

Like most young professionals, I run short on energy and time. Most mornings, I trade a well-balanced breakfast for 15 blissful extra minutes of sleep. So I decided to try Coffiest, Soylent's new caffeinated beverage.

I had my doubts when I decided to give up breakfast and morning coffee for a week, replacing it all with Coffiest. Now, stay with me here: It's actually good.

The Silicon Valley startup launched a coffee-flavored version of its popular meal-replacement shake in early August. Coffiest has the same nutritional makeup of its predecessor, offering 20% of the daily recommended values for all essential vitamins and minerals, plus 150 milligrams of caffeine (the rough equivalent of a cup of coffee).

The bottled beverage is made from soy protein isolate, lab-made algae oil, a host of ingredients I can't pronounce, and real coffee.

It wasn't exactly love at first swig, but like broccoli, interval training, and other things that promote health, it grew on me.

soylent coffiest first sip

Most days I eat yogurt with fresh fruit and granola at my desk, but last week, I gulped down Coffiest on my commute. I kept a 12-pack in my fridge so I could grab a chilled bottle on my way out the door. It spared me a few minutes every day that I usually spend packing, prepping, and eating breakfast.

By the time I arrived at work, I could sense the caffeine tunneling through my brain. An average 8-ounce cup of brewed coffee has between 95 and 200 milligrams of caffeine; Coffiest's 150 milligrams put the drink in the "strong coffee" end of the spectrum.

But caffeine seemed more concentrated in this concoction than in the average cup of coffee. A couple hours into my first day on Coffiest, I realized I had crushed my inbox and whipped out my first article without letting a single yawn slip. I felt alert and focused.

While that may have been the placebo effect working its magic, Rob Rhinehart, cofounder and CEO of Soylent, credits Coffiest's "secret sauce": L-theanine. It's an amino acid found in green tea that's purported to cancel out the jitteriness often associated with a caffeine buzz, which may have also helped me to concentrate. However, there is limited evidence this turbocharged combo actually works.

soylent coffiest review 9929

A 12-pack costs $39, or $3.25 a bottle. Considering my single-serving containers of Fage yogurt are $2 each (and meet far fewer dietary needs), I think this is a fair trade-off.

The hardest part about drinking my breakfast was getting accustomed to the level of fullness. Coffiest doesn't fill you up like a blue-plate special at a diner. I felt satiated, but I craved more food by 10 or 11 a.m.

Still, I managed to make it through almost the whole week substituting Coffiest for breakfast; I couldn't resist a breakfast burrito on the weekend when a friend offered to prepare it. One week after my experiment, I'm still replacing breakfast with Coffiest on days when I go to the office.

By now I'm sure you're wondering: How does it taste?

Coffiest reminds me of the milk left over in a bowl of Cocoa Puffs cereal, with a splash of something sour. There's a hint of a dark, robust coffee roast, but the flavor is overwhelmingly chocolatey. It's also thinner than Soylent — more like milk than a milkshake.

The taste became less unpleasant over the course of the week, like a caffeinated Nesquik drink left out in the sun a little too long.

soylent coffiest review 9935

Coffiest doesn't taste amazing, but neither did Soylent when the powdered version of the drink first launched in 2014.

Soylent is run like a software company — the startup receives feedback from customers, invests in R&D to better the taste of its products, and releases new versions periodically.

It's likely Soylent will continue to refine its Coffiest recipe and make a new version available whenever a significant improvement has been made. My hope is the company reduces the cocoa-powder taste and ups the coffee flavor.

Rhinehart told me around launch time that he was inspired to create Coffiest because he, like many customers, had tried to combine his morning Soylent meal-replacement shake with coffee. He wanted it to be easier.

Whether or not you like the taste, Coffiest offers an easy way to start the day.

Disclosure: The author is in a relationship with an employee at Andreessen Horowitz, an investor in Soylent.

SEE ALSO: These Silicon Valley 'biohackers' are fasting their way to longer, better lives

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NOW WATCH: This may be the perfect coffee to-go cup

The best men's work bag at every price point, from under $100 and up


Swaine Adeney Brigg

Face it: You can't get away with bringing a backpack to work anymore. Briefcases have come back in style, but these aren't your father's bags.

Gone are the metal attaché cases and hard shell leather cases of years past. They've been replaced by soft cases better suited to hold MacBooks than nuclear codes.

It's finally time to upgrade your work bag, and you can't go wrong with any one of these suggestions. We've even broken it down by price point, so you can find the perfect bag for your workplace and budget.



SEE ALSO: There's an easy way to tell if you've picked the right barbershop

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$75+: J.Crew Abingdon Messenger Bag


At this price range, you won't get leather — except on the bundles. What you will get from the Abingdon Messenger Bag is something rather serviceable, but not too fancy.

It's made out of waxed cotton canvas, making it tough and waterproof.

$250+: Filson Original Briefcase


For a few dollars more, you still won't get good leather, but you will get a huge quality upgrade. The Original Briefcase is tough as nails in all aspects. A true heritage piece, it will last decades.

The downside: it's a bit cumbersome, as it's made out of heavy canvas and bridle leather.

$350+: Billykirk Schoolboy Satchel


At the $300+ range, we finally start approaching leather cases. The Schoolboy Satchel is a bit small, but it has an attractive, simple design based on the bag medics carried in World War II.

It's made out of 100% premium leather, so it'll age beautifully over time.

See the rest of the story at Business Insider

The biggest reason you gain weight as you age has nothing to do with your metabolism



You've probably heard that once you hit 40, it's all downhill when it comes to your weight.

That inexplicable force we call our metabolism does begin to grind a bit slower every year from age 30 onward.

Here's the good news: The rate at which your metabolism slows down is actually rather minimal. In reality, most weight gain that happens in midlife isn't the result of a slower metabolism at all.

Instead, it comes down to a simple but changeable truth: As we get older, we get less and less active.

While this might sound depressing, it's actually great news. There's plenty we can do to counteract the slow, seemingly inevitable onset of poundage. But first, here are some basics about what metabolism is — and what it isn't.

Your metabolism isn't just your metabolism

Our resting metabolic rate is a measure of how much energy we expend — or "burn" — when we're at rest. It's determined by a combination of factors, including your height, sex, and the genes you got from your parents, and it can't be altered much, no matter what you do.

Beyond that, our bodies appear to enter into three more distinct phases of calorie burning, depending on what we're doing. These three are the types of metabolism that most people are referring to when they say doing certain things, like eating spicy food or working out, can "boost" your metabolism.

Most of the things that people say will boost your metabolism won't

When we're eating, we burn a small number of calories (roughly 10% of our total calories burned for the day). This is called the thermic effect of food, and it's the first of those three phases I mentioned earlier. We can turn up the heat on this process a tiny bit (but not by a whole lot) by doing things like drinking stimulant beverages like coffee and eating large amounts of protein.

healthy eating"Eating foods like green tea, caffeine, or hot chili peppers will not help you shed excess pounds," notes an entry in the ADAM Medical Encyclopedia, hosted by the National Institutes of Health. "Some may provide a small boost in your metabolism, but not enough to make a difference in your weight."

Instead, get active

Unsurprisingly, the most important calorie-burning activity we engage in is just that — activity.

Whether we're taking the stairs, stepping away from our desks for a coffee, or sweating it out in a hot yoga class, we're expending energy. Researchers call this second phase physical-activity expenditure.

After a strenuous workout, we continue to burn more calories than we would while at rest — and that's the third phase, or what's called excess post-exercise oxygen consumption.

When it comes to counteracting weight gain, these two phases — the ones related to physical activity — are the most important. Your best bet for burning more calories throughout the day is to increase your levels of any kind of activity, be it running or walking.

A man running up the valleyMany people think strength training or weight lifting fits into this category, but the evidence suggests otherwise.

Weight lifting can only do so much for your metabolism. Why? Because muscles don't burn a whole lot of calories, as the NIH points out. As far as calorie-melting organs go, your brain is actually far more efficient than your bicep.

"Brain function makes up close to 20% of" resting metabolic rate, Dr. Claude Bouchard, a professor of genetics and nutrition at the Pennington Biomedical Research Center of Louisiana State University, told The Los Angeles Times.

"Next is the heart, which is beating all the time and accounts for another 15-20%. The liver, which also functions at rest, contributes another 15-20%. Then you have the kidneys and lungs and other tissues, so what remains is muscle, contributing only 20-25% of total resting metabolism," Bouchard said.

So while strength training is a healthy habit that will certainly have a helpful effect on things like agility and balance, it won't change your metabolism a great deal.

"This idea that one pound of muscle burns hundreds of extra calories per day is a myth," Gary Foster, Weight Watchers' chief scientific officer and an adjunct professor of psychology at the Perelman School of Medicine at the University of Pennsylvania, told Business Insider.

And be mindful about eating

According to the NIH, in addition to getting less active as we get older, we also appear to become less perceptive about our body's nutritional needs over time.

Our natural appetite-control mechanism seems to dull. A good way to be more mindful of how full you're getting is to eat smaller meals and get more only when you're still hungry, rather than sitting down with a large plate of food, which might encourage you to overeat.

"By staying active and sticking with smaller portions of healthy foods, you can ward off weight gain as you age," the NIH website says.

SEE ALSO: What the author of 'Eat Fat, Get Thin' eats — and avoids — every day

DON'T MISS: 13 totally absurd celebrity diets, and 3 you might actually consider

Join the conversation about this story »

NOW WATCH: This is what Tom Brady eats to play pro football at 38 years old

These pictures of toys around the world show how much we have in common


haiti dollar street

If you want to understand the world, look at how people live. Toys are a good place to start.

Dollar Street, a soon-to-launch project from the Gapminder Foundation, went into hundreds of homes at different income levels around the world to photograph people’s possessions. It makes clear a few things:

—Some people have very, very little.

—People at similar income levels lead similar lives, a sign that economics matter more than culture.

—People at all income levels have a lot number of similarities too. Among them: toys.

"It's striking to see how similar our lives are," Gapminder co-founder Anna Rosling Rönnlund told Business Insider. "It makes the world less scary to see that most people struggle with everyday business most of the time and they are not so exotic and it's not so scary."

With Dollar Street's official launch coming soon, check out some favorite toys around the world.

In an Indian home living on $29/month per adult, the favorite toy is a plastic bottle.

In a Burundian home living on $29/month per adult, the favorite toy is dried maize.

In a Zimbabwean home living on $34/month per adult, the favorite toy is a home-made ball.

See the rest of the story at Business Insider

Anthony Bourdain discusses the new season of 'Parts Unknown,' his favorite restaurants, and how he went from outsider chef to the top of the food world


Anthony Bourdain BI Interview

Anthony Bourdain is a master storyteller.

In 2000, at 44, he was propelled into stardom by his best-selling memoir, "Kitchen Confidential." It's the tell-all of a Manhattan chef unafraid to talk about the grittier side of the restaurant industry, as well as his own past struggles with drug addiction.

Its success led to another book deal, with an accompanying Food Network show, both called "A Cook's Tour." He left his role as executive chef of the Manhattan French restaurant Les Halles and became a television personality who traveled the world, next with the Travel Channel shows "No Reservations" and "The Layover," and then the CNN series "Parts Unknown."

Over the past 16 years, Bourdain, now 59, has explored the cultures and cuisines in locales across 80 countries, and he's won three Emmys and a Peabody award.

Bourdain has intentionally avoided leading any food projects since leaving the restaurant industry, but next year his name will be attached to a 155,000-square-foot (think three football fields), $60 million international market in New York City's Pier 57.

We recently spoke with Bourdain about the seventh season of "Parts Unknown," premiering on April 24, Bourdain Market, his favorite place in the world to eat, and his extraordinary career. This interview has been edited for length and clarity.

Richard Feloni: What about your experiences from your travels in this upcoming season surprised you?

Anthony Bourdain: I knew a little of the Philippines already, but this was a chance to learn about the Filipino character, and why so many of them end up as caregivers, essentially, looking after kids, looking after sick people — that instinct to give. There's also a musical aspect that seems ubiquitous. We're trying to tell a very personal Philippines story, and that was a highlight.

Senegal was a surprise. It's unlike any country I've been before. It's a slice of Islam that I think most people haven't seen, with a very different colonial history than a lot of people have seen. I think that's going to be a real eye-opener.

The situation in the Greek isles, where we shot, is very different from the mainland. They're doing fairly well in Naxos, mostly off predatory tourism, people looking for cheap prices in a buyer's market. They're doing pretty well compared to the mainland. So it's sort of an off-center perspective. And there is a shadow looming, however paradoxical it might seem, from the refugee crisis that has become an increasingly big factor in the country.

anthony bourdain bi interview bio

Feloni: You're now shooting an episode in Rome based on its dark fascist past.

Bourdain: It's not so much that it's a historical show. I think primarily I'm always looking to look at a place from a different perspective, and everybody's seen classic Rome and the Colosseum and the buildings of antiquity.

So I said, let's look at a completely different side of Rome, the EUR [Esposizione universale Roma, the district Mussolini intended to be Rome's new center], fascist-era architecture, early [film director] Pier Paolo Pasolini, Brutalist architecture— I deliberately tried to stay away from antiquity and monuments. Once I made that stylistic decision, I started to read a lot of history of when these structures were built and why.

I've been boning up on Mussolini-era Italy and there are a shocking number of similarities to current-day America, unfortunately.

I think it's worth remembering that Mussolini was elected. He was very, very popular, and basically could say anything he wanted on any given day of the week, completely reverse himself from his opinion yesterday and yet no one minded. I think that apparent need for a man on a horse, we might be in a similar time. I mean, I hope not.

Feloni: Are you getting at Trump specifically?

Bourdain: It won't appear in the show at all, but I hope it hangs in the air.

I mean, Mussolini served his country in combat and did a credible job, and I don't think you could say that about, you know, this guy.

Feloni: Moving to some brighter news. When did the idea for this Pier 57 market first start? When did it move forward in a real way?

Bourdain: We've been working on it for about four, five years. I've always loved those Southeast Asian hawker centers and the big wet market of Hong Kong and São Paulo and Barcelona, and I was sort of bitterly resentful as a New Yorker that we didn't have that. We should. We're a big international city, our diversity is our strength. We have millions of people from all over the world. Why don't we have a big market with democratically available, diversely priced food?

It's something we're missing, and I was given the opportunity to be part of a project that brings that to New York. I led that, and I don't know when it started to become something serious that looked like it was going to happen.

This was an opportunity that arose in New York, and I'm a New Yorker. If I was thinking if this is an extension of me, I would have had little eateries in airports years ago.

This is not a supermarket or a food center, a food hall, or any of that. This is a market that will sell produce and fish, and there will be butchers and bakers. But it will also have one-chef, one-dish specialized, independently owned and operated stalls.

And we're doing absolutely zero Italian, no Italian anything. I mean, Mario Batali does that very well with Eataly, and I don't see any need to duplicate efforts. So we'll assiduously stay away from that. It's not of any interest or expertise in any case.

Feloni: How much time will you spend working on it once it's launched?

Bourdain: There will certainly be no business within the market that I didn't say yes or no to. Will I be driving a forklift? Probably not.

Feloni: What does it mean to you to have this giant project with your name attached to it?

Bourdain: I wish my name wasn't on it! [Laughs] I think this is a great idea whether my name's on it or not. Personally, I would have been happy to live without my name on it. But wiser minds than me apparently thought it was a really important thing. I could live without that. I don't know. I've never done anything like this.

artist rendering of a portion of #bourdainmarket, art by @romanandwilliams #aleschart

A photo posted by Bourdain Market (@bourdainmarket) on Feb 3, 2016 at 4:38pm PST on

An artist's rendering of a portion of Bourdain Market, from Roman and Williams.

Feloni: Speaking of New York, I saw that you shared your favorite restaurants with The Daily Beast ...

Bourdain: Well, somehow it morphed from "What New York restaurants do you eat at when you come home from a long trip abroad" to "What are your favorite New York restaurants of all time"?

In any case, look, it's a respectable list and it accurately represents some aspects of my favorite places.

Anyways, date night is Korean barbecue. Also I love Tori Shin. I love to go for yakitori. That's sort of a go-to for me.

Feloni: What do you think of the New York restaurant scene right now?

Bourdain: I think it's good. It's come so, so, so, so far in just my lifetime. So much of what we have now would have been unthinkable 20 years ago, 25 years ago when I was still in the business.

You've got tattooed young people all over the city and all over the country making their own sausages, curing their own meat, and rotting things in their cellars, and they're acutely aware of the seasons and are aping obscure subgenres of like Basque-specific restaurants. It is a wonderful thing. And chefs are themselves empowered by this admittedly bizarre and frequently hilarious celebrity-chef phenomenon.

But what it's done is it's allowed them to cook as well as they know how, because people are interested in their best game now, and they're not showing up at their restaurant saying, "I'd like the chicken." They come in wanting to try Eric Ripert's food or Daniel Boulud's food and they don't go in there with a specific menu item in mind. I think that's a really important change in the landscape over the last 20 years.

anthony bourdain BI Interview top countries

Feloni: Why do you think that's happened?

Bourdain: I think the celebrity-chef thing. People started to put a face to the person in the kitchen, and they started to care about their opinion. And there are a lot of other factors as well, but I think that's an important one.

Feloni: How do you consider your influence? Xi'an Famous Foods, for example, blew up after you featured it on your show.

Bourdain: Look, I try not to f--- places up. You know what I mean? I'm aware of the fact that sometimes if we put this wonderful little neighborhood bar that's beloved by locals and no one else knows about it, if we put that on TV, that we could change its character forever, or that the owner might be happy for the additional money, but the other customers will be miserable and angry and I've basically ruined an important part of their lives.

I think about that a lot, and there have been occasions where we won't even give the name of the establishment that we put on camera. And there have been times where we deliberately shoot in such a way that you'll never find it.

I don't want to hurt people. I don't want to change the world in a bad way, if I can avoid it.

Feloni: In your book "Medium Raw," you start off by saying how your perspective has changed since writing "Kitchen Confidential." That was six years ago. When you look back at each of those versions of yourself, what do you see?

Bourdain: I know the guy who wrote "Kitchen Confidential" very well. He's not me anymore. I'm not boiling with rage. I don't live in this tiny, tunnel-vision world. I had such a limited view of what reality was like outside of the kitchen doors — I had no clue! I never lived with normal people. I lived in the restaurant universe for my entire adult life.

I'm no longer the star of the movie. At all. That's it!

It's a huge relief in a lot of ways. And it's such an understatement to say that having a kid changes your life. You're just no longer the first person you think about or care about. You're not the most important person in the room. It's not your film. The music doesn't play for you — it's all about the girl. And that changes everything.

Feloni: And in those past six years, do you see a change in your relationship to celebrity food culture, or cooking competitions, or branding?

Bourdain: I work really hard to not ever think about my place in the world.

I'm aware of my good fortune. I'm very aware of it, and I'm very aware that, because of it, people offer me things. Opportunities to do extraordinary things. The ones that are interesting to me are collaborations. I get to work with people who 10 years ago I wouldn't have dreamed to have been able to work with. And that's a big change professionally, and it's something that I think about a lot. How can I creatively have fun, do some interesting stuff, not repeat myself? Have fun. Play in a creative way. I like making things.

Feloni: Are there any aspects of food culture, on the Food Network or elsewhere, that still bother you? Everyone likes to talk about the tension between you and Guy Fieri, for example.

Bourdain: No. I keep saying it's fodder for comedy, but I basically do a stand-up act in 10 or 12 cities a year. I stand up in front of an audience at a theater and I'm expected to talk for an hour. If you're sitting there in front of a couple thousand people who paid a lot of money to see you, they don't really want to talk about sustainable agriculture for an hour and a half. They would like the occasional dick joke. And the dick jokes better be funny!

So if you're a middle-aged dude walking around in a flame jacket, there will be the occasional joke about you.

Feloni: Was it about the personality or the level of food as well? In your own show, you visited Waffle House with chef Sean Brock.

anthony bourdain

Bourdain: I think Waffle House is such an important part of Sean Brock's career and life. And he just was so overwhelmingly enthusiastic about it in an earnest way. And I appreciate the mechanics of what they do.

By the way, the way Waffle House works, the whole system is really interesting, and the fact that they're so completely forgiving of outrageously disgusting drunken behavior. Which is, of course, the only way to really appreciate the Waffle House. [Laughs] I gather the food tastes really good because you're drunk. But if you're drunk and at the Waffle House, it's pretty awesome.

I could think of a couple of times I ended up in the Fieri Zone. Sean Brock took me to a place that he loved and that was important in his life. And David Choe took me to Sizzler, which was genuinely important to his life.

Ordinarily, these are not establishments I would have thought of going to. I'd never been to a Waffle House — I felt kind of stupid. I wish I had known more.

Feloni: What do you think the worst thing in food culture right now is?

Bourdain: I mean, there's always snobbery of course.

A couple years ago, I'm holding my daughter's hand and I walk into the supermarket in my neighborhood — I live in the Upper East Side. We're there to buy oranges and lemons, right? And there's the organic produce and the nonorganic sections. And I automatically head over to the nonorganic and I look around and there are all these Upper East Side housewives looking at me like I'm a f---ing war criminal and they're about to call child-protective services. It was so bad that I slump over to the organic section just so these ladies wouldn't hate me.

Feloni: So it's just snobbery over nonsense?

Bourdain: I don't need a 10-minute description of my food. Look, it's annoying but not the worst thing in the world. At least people are interested enough to want to know the details. You'll hear the name of the farm, the name of the farmer, what my cattle was fed. I don't need to know all of that.

But I'm glad that people are aware and think about these things, and I'm glad when waiters and servers know. And I'm glad that chefs are making the real effort to get the best quality ingredients and that the public is more and more likely to appreciate it and even understand it. So I mean, it's good.

I just think that the great food writers, the great enthusiasts — like A.J. Liebling— is that they're not snobs. You can't be a great food writer and a snob about food and just want fancy, expensive ingredients. You have to appreciate the qualities of a properly greasy fast-food burger. Or a short-order burger, at least.

anthony bourdain world tour bi interview

Feloni: How do you determine how your trips will unfold? Are there ever times on a shoot when you just get vicious food poisoning? Do you still abide by that early philosophy that if you eat something and get sick, it might be worth it just for the experience?

Bourdain: I've found that you're not going to have the really great travel experiences if you're not willing to experience the bad ones. If you don't leave yourself open for things to happen to you, nothing really is going to happen to you, good or bad.

The great travel epiphanies seem to sneak up on you because you kind of f---ed up, you took a wrong turn, and you ended up in a place where you permitted events to unfold. That means you're going to eat some bad meals in your life.

Because I'm with a camera crew, people are being nice to us, they're giving us their hospitality, and often a lot of their self-image or their image in the neighborhood counts on that. I try very hard to be polite. I may end up at grandma's house and I may not like grandma's turkey, but I'm sure as hell going to clean my plate and compliment her on it because it's her house. And that's a really important part of being a guest. You eat what's offered wherever you are. That's why the show works the way it does, because not just me but my whole crew take that attitude, that we're happy and grateful to be there and we're willing to try anything that's offered in good faith.

I get ill very infrequently.

anthony bourdain

Feloni: So you just have to be up for things you normally wouldn't be?

Bourdain: It depends what you're looking for. I had a very good idea when I went to Libya and eastern Congo, I had a pretty good idea what the risks were, and what it was going to be like, and I made a calculated decision. In some cases, it was worse than we anticipated, or more difficult. In others, it ended up working out pretty well.

I try not to travel stupidly. I'm not looking to go full Geraldo [Rivera] out there in my flak jacket and sticking my head out of the foxhole just for a good shot. I have the responsibility to try to stay alive for my daughter, and to not get my camera people killed on some narcissistic television show.

Feloni: And when you are back home in New York and aren't going out, do you still cook?

Bourdain: Yes. Oh, I cook a lot. I cook for my daughter every day. I prepare my daughter's school lunch every day and I'll cook dinner every night I'm home.

I have some go-to dishes. But if my daughter doesn't like the idea of something, we're sure as hell not having it. I do Christmas and Thanksgiving and often New Year's at home and invite friends and family. Then all summer long I take an inordinate amount of pleasure in being a super-normal dad, like standing in the backyard with an apron and grilling cheeseburgers and hot dogs. Though I'm a little more organized than the average dad!

I do clambakes, steamer clams, and lobster — basically the greatest hits from my summer vacations as a kid. I try to inflict them on my family. Pasta, spaghetti and meatballs — I make a decent meatball. I love making meatloaf. I cook home food. I'm not doing anything too fancy. Even when I have friends over it's pretty straight-ahead. My daughter's birthday's coming up, I'm doing roast beef, Yorkshire pudding, gravy, succotash — and, oh yeah, my daughter asked for foie gras! This is a bad sign!

Feloni: Having traveled the world several times over, is there a cuisine or part of the world that always draws you in and surprises you?

Bourdain: Japan is endlessly, endlessly interesting to me. I just returned from shooting yet another episode there with Masa Takayama and oh it was just amazing. I've made more shows there than any other country and I don't think I've even scratched the surface and I don't think I ever will.

Feloni: Do you have a favorite Japanese dish?

Bourdain: Oh, god, it's hard to pick. Give me some good uni, a really good soba with duck dipping sauce — duck dipping dressing is really amazing — and I adore good yakitori.

SEE ALSO: Ray Dalio, head of the world's largest hedge fund, explains his succession plan for Bridgewater and how its 'radically transparent' culture is misunderstood

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8 heartbreaking photos that go inside the homes that were wrecked by Hurricane Katrina



This week marks the 11th anniversary of Hurricane Katrina, the devastating storm that hit the Gulf Coast in the early morning of August 29, 2005 and would eventually kill 1,833 people in its wake.

Photographer Robert Polidori— who had lived in New Orleans in the 1960s — immediately understood the impact the Category 3 storm had on the city he had once called home. He arrived just two weeks later, ready to document as many flooded, abandoned homes as he could. While the city was mostly empty due to a complete evacuation called by then-governor Kathleen Blanco, Polidori dared to venture into the empty homes to document the remains. 

"These images are psychological portraits of the inhabitants," he told Business Insider. "People place on their walls and in their rooms items of personal value that projects who they are, or who they want to be."

Polidori shared eight photos from his book "After the Flood," which shows both the interiors and exteriors of hundreds of homes ruined by Hurricane Katrina in New Orleans.

SEE ALSO: A photographer returned to New Orleans a decade after Hurricane Katrina to see what's changed

Up to 70% of New Orleans' housing units were damaged by the storm. Polidori was careful to document an assortment of homes.

Source: CNN

"I wanted to choose homes from a large variety of neighborhoods and socioeconomic status — and from those neighborhoods, I chose what I considered the most revealing subjects," he said.

While he didn't get to meet many of the home owners, he did gain an understanding of them through their belongings. "All interior walls reflect the Freudian superego of the inhabitants," he said.

See the rest of the story at Business Insider

30 iconic American hotel bars everyone should have a drink at


The ClocktowerOnce a watering hole of last resort filled with business travelers and tourists, the hotel bar is back with a vengeance.

All the major hospitality groups are filling their portfolios with new projects inside buzzy and beloved hotels. Hoteliers, too, are answering the bar-hopping public's call: multiple cocktail concepts within a single hotel are becoming the standard at big city hotels, especially those that stand on historic grounds.  

To create the ultimate American hotel bar bucket list, we've honed in on 30 hotel bars that stand out as icons among their peers. From the birthplace of the Mint Julep to a menacing bar housed in an old jail, the drinks always taste better here. 

April Walloga and Brittany Fowler wrote an earlier version of this post.

SEE ALSO: 30 of the best hidden bars in New York City — and where to find them

Alibi Bar & Lounge at the Liberty Hotel

215 Charles Street, Boston, MA

Up until 1990, the Beacon Hill building now known as the Liberty Hotel was a jail for some of Boston's most infamous criminals. The Alibi Bar & Lounge, with its brick cell walls and gated doors and windows, is located in the shadowy space that was once the jail's drunk tank.

Cocktails echo the bar's criminal past with names like Jailbait (a blueberry mojito). There's also bottle service, a nice wine list, and a full menu with pizza, pasta, sliders, and snacks like arancini and duck fat fries with truffle aioli. 

Bar Marmont at the Chateau Marmont

8171 West Sunset Boulevard, Hollywood, CA

Retreat to Chateau Marmont Hotel and Bungalows for your happily ever after. Modeled after a French royal residence in Loire Valley, this castle is home to the luxurious Bar Marmont.

The cocktail menu is built from vodka, rum, whiskey, tequila, and gin for an extensive list of unique creations. For those with deep pockets, explore the menu's Rare Breeds section with prices ranging from $80 to $200. Enjoy European-inspired dishes from executive chef Carolynn Spence, former chef de cuisine at New York's award-winning Spotted Pig.

Bemelmans Bar at The Carlyle Hotel

35 East 76th Street, New York, NY

With nightly jazz and specialty cocktails, Bemelmans Bar inside The Carlyle Hotel is a whimsical escape from the chaotic city.

Twenty-four-karat gold leaf ceilings combined with chocolatey leather and black glass tabletops create a warm and elegant atmosphere. Named after Ludwig Bemelmans, the man behind the children's book "Madeline," the bar's walls are adorned with Bemelmans' murals depicting scenes in Central Park.

See the rest of the story at Business Insider

The most attractive jobs in New York, according to Tinder swipes


Mean girls tina fey

Earlier this year, Tinder released a list of the jobs people "swipe right" on the most, for both men and women. Now the company has released that list for New York specifically.

In the US overall, the hottest job for men was "pilot," but in New York, it was "engineer" (which ranked seventh on the overall list). "Registered nurse" came in No. 3 for men in New York, despite not even making the top 15 overall.

For women, "teacher" took the top spot in New York (No. 5 overall). And No. 2 was "stylist," which was shut out of the overall list.

Tinder introduced the ability to add job information, along with education level, to profiles in November. At the time, Tinder CEO Sean Rad told Business Insider that careers were among the most important things people looked at when assessing potential dates.

Here is the full list of the hottest jobs in New York:

Most right-swiped jobs for men:

  1. Engineer
  2. CEO/entrepreneur
  3. Registered nurse
  4. Personal training
  5. Financial analyst
  6. Chef
  7. Advertising account executive
  8. Architect
  9. Student
  10. Musician
  11. Pilot
  12. Software developer
  13. Firefighter
  14. Teacher
  15. Writer

Most right-swiped jobs for women:

  1. Teacher
  2. Stylist
  3. PR/communications
  4. Dental hygienist
  5. CEO/entrepreneur
  6. Physical therapist
  7. Architect
  8. Financial analyst
  9. Journalist
  10. Student
  11. Psychologist
  12. Event planner
  13. Interior designer
  14. Recruiter
  15. Pharmacist

SEE ALSO: The hottest jobs in America for men and women, according to Tinder swipes

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4 ways young men are dressing more like their fathers


new balance

What's old is new again, and your father's favorite style moves from the '70s and '80s are now the trend du jour.

It seems that many of the trends that made their name in the middle of the 20th century are back in full force and being worn by a younger generation (many of whom weren't even born before Y2K).

Looser-fitting pants, heritage styles, and Hawaiian shirts are all popular trends that can easily be traced back to what can only be known as "dad style."

Here are four of the most dominant trends that have been passed down by an older generation.

SEE ALSO: The best men's work bag at every price point, from under $100 and up

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Hawaiian-style shirts

It seems the micro-floral patterns that have been popular in menswear the last few years have given way almost completely to the larger ones usually seen on your dad's vacation shirt.

"We aren't talking about the shirt your dad would wear, with a florid print of a parrot and a tequila bottle," Kevin Carney,owner of Los Angeles-based menswear boutique Mohawk General Store, told the Wall Street Journal. "Today's versions have florals that can fit into any guy's wardrobe."

But let's be honest — even if it's in new colors, there's clearly a parallel between this new wave of Hawaiian-style shirts and the one dad owns, with its sailboat and parrot patterns.

Looser-fitting pants

Guys are no longer gravitating to super-skinny fits like they used to. Wider-legged jeans and pants like a dad might purchase are now much more common, and you hardly even see the skinny look anymore.

"A key style for [spring and summer 2016] is the more relaxed, straight or tapered fit," Robyn Ferris, a denim buyer at at Mr. Porter, told Fashionbeans.

Skinny is out, but slim is still in.

Light wash jeans

Though dark jeans have been the predominant trend for the last decade or so, it seems we're seeing a bit of reversal— especially in warmer months, when dark colors are traditionally shunned.

Light wash jeans offer a bit more of a relaxed vibe, and their rise in popularity (they've been trending since at least 2013) means they now come in a variety of styles and fits. Your dad's stonewashed Levi's 501s are officially cool.

See the rest of the story at Business Insider

The 25 top-trending tourist attractions this summer, according to TripAdvisor


11_La Jolla Shores_La Jolla_CA_01

Summer may be coming to an end, but there's still plenty of time left to take a vacation.

If you're looking to take advantage of the still-warm weather (or if you want to capitalize on the deals associated with shoulder season), you'll probably want to go somewhere special.

That's where TripAdvisor comes in — the hotel booking and review site just announced the results of its Attractions Trend Index, which shows which US activities have received the greatest traveler interest this summer. The analysts came to their results by looking at the increase in search activity on TripAdvisor year over year. 

Keep scrolling to see which attractions have been growing in popularity this summer.

SEE ALSO: 30 iconic American hotel bars everyone should have a drink at

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25. Warner Bros. Studio Tour Hollywood (Burbank, CA)

Year-over-year search traffic increase: 57.7%

24. Bryant Park (New York, NY)

Year-over-year search traffic increase: 58.8%

23. Fenway Park (Boston, MA)

Year-over-year search traffic increase: 58.9%

See the rest of the story at Business Insider

10 of the most incredible home libraries around the world


skywalker ranch

For the most diehard bibliophiles, sometimes it's not enough to simply visit the local public library. They must have their own.

They design their homes with magnificent home libraries, so that every time they finish a book, they can add it to their floor-to-ceiling collection.

We've rounded up some of the most incredible and expansive home libraries, including those owned by filmmaker George Lucas and designer Karl Lagerfeld.

Keep scrolling to take a look.

SEE ALSO: New York City's abandoned fairgrounds could be turned into a gorgeous suspended park

Complete with wall-length windows, this library lives below a lofted hangout space inside a private studio in Seattle, Washington. The owner can slide down from the loft to the library using a built-in gold pole.

Located in inventor Jay Walker's home in Ridgefield, Connecticut, this 3,600-square-foot library features multiple staircases and over 30,000 books, maps, charts, and pieces of artwork.

Source: Walker Digital

Designed by Gianni Botsford Architects in Costa Rica, this private backyard library has its own entrance and deck leading out from the main house.

Source: Gianni Botsford Architects

See the rest of the story at Business Insider

40,000 people just banded together to buy a private beach in New Zealand and give it to the public


Awaroa Beach

Over Christmas dinner, brothers-in-law Duane Major and Adam Gard’ner started dreaming about a beach.

But it wasn’t because it was winter — Major, a 44-year old pastor and Gard’ner, a 43-year-old tennis professional, live in New Zealand, so it was warm outside. Instead, the two were lamenting the fact that a private beach was up for sale.

Both had learned separately that Awaroa Beach, a pristine patch of coastline on the northern side of New Zealand’s South Island, had been listed for sale for $2 million. Major had once kayaked there with his brother, who’d since passed away, and both had spent time in a neighboring patch of land, the Abel Tasman National Park.

The current owner, businessman Michael Spackman, had been generous with public access and kept the beach in good condition, but Major and Gard’ner worried that whoever bought the land would cut off access or build a resort.

“Our family said, ‘Why don’t you do something about it rather than just talking about it?’” Gard’ner tells Business Insider. “So we said, ‘Okay we will do something about it. Then we had some dessert and started hatching a plan.”

That plan was to convince New Zealanders to band together to buy the beach and give it to the country as a Christmas present.Awaroa Beach

The pair created a campaign on Givealittle, a platform that allows non-profits to accept crowd-funded donations. They had three weeks to raise $2 million.

“It’s not our land historically or originally, but it is part of the land of New Zealand. It’s part of the coastline. We’re an island nation, and we just felt, 'Why does only one person have to own it? Why can’t everyone own it?,'”  Gard’ner says.

Thanks to interest from local news outlets and the power of social media, the campaign went viral, receiving nearly 40,000 pledges from individuals, schools, businesses and organizations. The government of New Zealand even threw in $150,000, and as the campaign was nearing the end, New Zealand’s Joyce Fisher Charitable Trust kicked in $250,000.

“I thought he was joking or he was someone from the media stringing me along,” Gard’ner said of the trustee who called to offer the money. By the end of the three weeks, they’d hit their goal.

But there was no guarantee that the money would prove to be enough — other bidders were still in the running for the beach, and the team had to account for the risk that donors could default on their credit cards. The team of lawyers who'd volunteered to help with the project told Major and Gard’ner that they most likely wouldn't succeed.

But then, as the two men prepared to appear at a press conference and announce that the deal would most likely fall through, they got an email: The government had pitched in an extra $200,000. By 10:30 that night, the deal went through. In total, the campaign raised $2,278,000.

After considering their options and talking to the area's native population, Major and Gard'ner donated the beach to New Zealand’s Department of Conservation. Last month, it officially became part of Abel Tasman National Park. 400 people celebrated in a waterfront ceremony on July 10.Awaroa Beach

Andrew Lamason, the Department of Conservation’s Golden Bay Operations Manager, tells Business Insider that the publicity surrounding the crowdfunding campaign has already attracted more people to the beach. “There was a real feeling of the little guy being able to actually do something that mattered,” he says.

Lamason says other people have already reached out to him to suggest or discuss similar crowdfunding campaigns to purchase private land and make it public. Gard’ner, too, has been asked to lend his support (and newfound celebrity) to other like-minded initiatives. He’ll get behind the efforts if they seem practical, he says, but is urging others to take the lead.

“We were just, like, these two guys walking along who said, ‘Come on, let’s have a go,” he says.

SEE ALSO: Cities are becoming more powerful than countries

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WeWork planned an epic summer camp for its employees and members — here's what happened


Screen Shot 2016 08 22 at 5.18.50 PM

Every summer, WeWork, the $16 billion company with 112 coworking spaces in 32 cities across the world, hosts an epic, weekend-long summer camp for both its employees and the members who rent its spaces.

The weekend in upstate New York aims to be a massive, all-inclusive get-together, bringing people from all over the world to network, brainstorm, and create the type of memories that only summer camp can.

The "choose your own adventure" attitude of the weekend can mean going to open office hours with top WeWork execs, competing in soccer tournaments, or even swimming in Raquette Lake.

It's also an employee favorite because of the famous guests who come to perform — this year, The Roots graced the stage, and Lin-Manuel Miranda of "Hamilton" came to inspire employees with a chat session and performance.

Take a look at what seems like a truly special weekend:

SEE ALSO: A Jaguar cofounder's former home has barely been touched for 30 years, and now it's on the market for $9.8 million

After flying in from all over the world, hundreds of employees were shuttled from Manhattan and Boston to Raquette Lake Camps in upstate New York to begin their weekend of fun.

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WeWork employees arrived earlier in the week, giving them the chance to have the campgrounds all to themselves. Team bonding exercises and even a talent show were planned for these days. Here, the WeWork London office stopped for a group photo at the entrance sign.

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By Friday, the WeWork members arrived and the weekend fun officially began. Daybreak yoga class was taught in the morning sun.

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See the rest of the story at Business Insider

These simple tricks will make your iPhone photos better without downloading any apps


iphone photo editing thumbnail

Apple's photo app is one of the most underrated visual editors of all time.

As a semi-professional photographer and all my friend groups' resident documentarian, I've tried my fair share of apps, from VSCO and Prisma to the lesser known TinType and Afterlight. Few have been as easy to use and comprehensive as the iOS Photos app.

Here are some of my favorite tricks.

SEE ALSO: 16 architecturally stunning homes you can buy right now

I recently took this photo on a hill overlooking California's Sonoma Coast. It's decent, but it could use some work.

In the iPhone's Photos app, click Edit to begin changing the image. (I've rotated my device so you can see the icons more clearly.)

There are three editing tools available: composition, filters, and "smart adjustments" for even more fine-tuning.

See the rest of the story at Business Insider

There’s even more evidence that one activity could help slow the aging process


black rock desert

A significantly longer and healthier life would be almost invaluable. What wouldn't people give for an extra decade or two, especially if they stayed able-bodied and clear-minded for that extra time?

The quest for longer life has driven searches for the Fountain of Youth, had billionaires consider transfusions of the blood of the young, and is perhaps one of the biggest motivating factors that gets people to change their diet or to start exercising.

Researchers know those last two changes can make people healthier, but none of these strategies has yet been found to slow the aging process itself.

But there's more and more evidence that one particular anti-aging strategy might work, if we can figure out how to translate promising animal results to humans.

Significant caloric restriction — cutting caloric intake by about 30% — is at this point the anti-aging intervention that researchers think might actually stave off the physical processes that make cells slower to heal, opening up the brain and body to disease.

A new study on mice published August 24 in the journal Nature adds even more evidence supporting the potential anti-aging effect of caloric restriction and showing precisely how it happens in those animals. Previous studies have shown that mice on restricted diets live longer, but they've often failed to show why, according to a commentary published alongside the Nature study. The new study compared the physiology of mice on restricted diets and mice that could eat whatever they wanted. The physiological differences they found show exactly how significantly cutting calories appears to affect the brain and neuromuscular system, slowing changes that we associate with aging.

There is still no proof that this sort of intervention works in humans, and several prominent researchers studying aging told Business Insider that they don't expect to see any data saying that humans should or could safely cut calories that much.

It'd be hard to safely run a study asking an aging human population to cut their caloric intake by 30%, Dr. Leonard Guarente, the Novartis Professor of Biology at the Glenn Laboratory for the Science of Aging at MIT, told Business Insider. It'd be even harder to ensure that people actually to stick to a diet like that, he said.

But data like this fascinates scientists who are studying aging, as it may help lead us to some way to replicate the effects of caloric restriction without actually putting people on dangerous diets.

An anti-aging pathway

It's well established that caloric restriction can extend life and prevent disease in animals, with studies conducted in species ranging from yeast and mice to dogs and monkeys.

In this latest study, researchers used mice that had been genetically modified to age faster than normal, modeling genetic conditions that affect some people. In those people, we see aging accelerate. Notably, they have trouble repairing DNA damage, one of the most reliable markers of aging. Their organs stop functioning as well as they should; they develop problems with vision and hearing; and they become more frail and have a harder time moving about.

lab mouse mice rat

The researchers used two different types of mice as models. Cutting calories relatively early in their lives (starting in weeks 7-9 for mice expected to live 4-6 months) extended their median lifespan significantly — by 180% or 200%. In another experiment, other mice that ate a restricted diet for only a brief period of time, from 6 to 12 weeks old, before going back to eating whatever they wanted, lived 4 to 6 weeks longer. Even a brief, temporary period of dieting extended their lives by about 30%.

Perhaps more importantly, all diet-restricted mice didn't just live longer, they appeared to stay healthier, too, showing a handful of markers that researchers say indicate that something is slowing aging. They continued to be able to run, for example, even after their freely-feeding counterparts had died. They didn't lose organ and eye function. They had about 50% more neurons in their brains than mice who had been able to eat all they wanted. Their bodies were able to repair DNA damage.

Can it work in people?

So far, we can't be sure. But researchers are interested in using the study as a jumping-off point for more research into other ways of reproducing the effects of caloric restriction; some even want to test some form of caloric restriction on people.

"[Th]e study should provide much needed momentum for efforts to discover pharmacological mimetics of dietary restriction that can be used in humans," Dr. Junko Oshima and Dr. George M. Martin of the University of Washington wrote in the accompanying commentary.

An elderly man swims

Still, it's unlikely that what works on mice will translate directly to humans, Dr. Valter Longo, a professor of gerontology and biological science and the director of the University of Southern California Longevity Institute, told Business Insider in a recent interview, since mice and even other animals used as models are so different from humans and what works well for one type of animal doesn't always work as well for others. Longo explained that even though some types of mice show major life-and-health-span improvements after caloric restriction, other types actually suffer. "It's a very unsophisticated intervention," he said.

Plus, as Longo explained it, if people were to severely restrict their calories in the way researchers did with the mice, other problems could result, such as suppressing their immune systems and abilities to heal. And these could contradict any of the good anti-aging properties of caloric restriction. For these and the practical reasons that Guarente of MIT mentioned, humans probably shouldn't cut calories in the same way we have animals do in these experiments.

But the demonstration of the way that caloric restriction in animals works makes researchers think it could be possible to mimic those effects in some other way to fight aging. Oshima and Martin mentioned potential pharmacological interventions, for example. Guarente, for one, has helped develop a supplement that he thinks could help mimic these effects; Longo has developed a diet that's meant to do similar things (though it's vastly different from general caloric restriction).

"Treating aging used to be just an idea that was confronted with skepticism," said Longo. But now, based on studies like this, we're starting to see some pathways through which it might really happen.

SEE ALSO: These unique people might hold a key to defeating aging

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An MIT-trained engineer and hedge fund trader is trying to get men to finally take care of their skin



Guys attempting to start a skincare routine are often overwhelmed. A new startup is aiming to change that.

"We found the industry to be rather convoluted and confusing with just too many choices," Brad Yim, a MIT-trained engineer with an MBA from the Wharton School of Business, told Business Insider.

Indeed, when you enter the skincare aisle of a local drugstore or even a shop devoted to the topic, it can be incredibly overwhelming to the newbie. What is the difference between eye cream and face lotion? What does age repair mean? Why is any of this necessary?

So Yim created Mavericks, whose aim is to distill a complicated process down to three simple products. It's a attempt to apply the "this is all you need" startup model of Soylent or Casper to skin care. Taking care of their skin is something not enough men are currently doing. Only about 22% of men are using skincare treatments in the US, the NPD Group told Bloomberg, even though it's essential according to both dermatologists and skin care experts


Mavericks comes as a three-product set — each one for a different purpose, all three essential. Wash is a cleanser, Rebuild is a moisturizer, and Protect is a sunscreen. They retail together for $90 in a "Face Kit" from Maverick's website. It contains enough of the products to last 90 days when used constantly, and comes with instructions for use. There's also a shaving cream, a highly moisturizing lotion activated by water.

Each one was built from the ground up by a team Yim assembled of doctors and researchers.

"We did the research, we actually spent time and money to figure out what is basically the best thing we can come up with given the scientific progress we have currently," Yim said.


Yim said he created Mavericks because in his he was looking at prevailing societal trends — namely men investing more in their appearance — and couldn't find a company to invest in in the space in his macro-level hedge fund investments day job. So he decided to create one, admitting that developing the products to sell was "not as easy" as he first assumed.

Mavericks is going after a bite of what is estimated to be $4.2 billion dollar market for men's personal care, market analytics firm Mintel Group told Bloomberg. The fact that so few men are currently using skin care products represents a huge opportunity for growth for the company — provided Mavericks's simplicity message resonates with them.

SEE ALSO: Here's the crucial reason why men should care about their skin

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A Harvard psychologist reveals the biggest reason people don’t achieve their goals


finish line

Shooting for the moon is a worthwhile goal if you're NASA.

But as Harvard psychologist Amy Cuddy explains in a recent Big Think video, the average person will probably find more success (and happiness) if they shoot for just down the block — at least at first.

The biggest mistake a lot of people make in setting goals for themselves, Cuddy says, is that they focus only on the outcome, not the process.

Cuddy is an expert on human behavior and the author of "Presence: Bringing Your Boldest Self to Your Biggest Challenges." She's conducted loads of research into tiny triggers that cause us to either take pride in our accomplishments or look back on our failings with regret and disappointment.

She's found that people often get down on themselves because of unrealistic or poorly planned goals.

"They're so big. They're so distant," Cuddy says of moonshots such as losing 40 pounds or getting a dream job. "They require a million little steps in between, and each of those little steps is an opportunity to fail."

The smarter approach is to learn to embrace the process.

On its face, that may seem counter-productive, like you're taking your eyes off the prize. But Cuddy emphasizes the power of using long-term thinking for short-term planning. You won't lose all the weight overnight, so your best option is to focus on making each day the best it can be. Chop up the big goal into a string of daily or weekly goals that are easier to accomplish.

"A lot of research is showing us that we do much better when we focus on incremental change, on little bits of improvement," Cuddy says.

That's how you go from a couch potato to a marathoner. You temporarily ignore the fact you need to run 26.2 miles several months from now, and focus only on running one mile today. And since that goal is much easier to achieve, you'll feel a sense of accomplishment once it's complete.

In turn, that creates the extra motivation you need to move onto a second and third run, and, ultimately, the race itself.

"Eventually, in aggregate, you get there," Cuddy says. "You may not even realize it, until one day you turn around say 'Wow, this thing is much easier for me now than it was a year ago.'"

SEE ALSO: A Harvard psychologist says people judge you based on 2 criteria when they first meet you

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