Getting regular exercise may help slow the aging of your body’s cells, a new study finds.
Compared with the people in the study who didn’t exercise at all, the highly active people had a “biological age” that was about nine years younger, said study author Larry Tucker, a professor of exercise science at Brigham Young University in Utah.
To reap these benefits of exercise, you’d need to spend 30 to 40 minutes running, five days a week, according to the study.
While dining out seems to have lost some of its appeal to US consumers, it’s becoming a more popular option for people in the United Kingdom.
“It is a solid fact that the demand for eating out among UK consumers are growing,” said Elif Polat, Research Analyst at Euromonitor International.
“Consumer foodservice grew by 3 percent in value terms in 2016, an important achievement for the industry considering the fact that UK is a quite mature market,” she said in an interview with FastCasual
Even an inexperienced movie director would have said the symbolism was too heavy-handed. When the screening of a Netflix-backed movie started on Thursday night at the prestigious Cannes Film Festival, the aspect ratio was wrong, so large parts of the film couldn’t be seen.
The problem was quickly corrected, and the Festival said it was just a simple projection error. But that small mistake took on much greater significance because it involved Netflix.
Today’s graduates are hungry for agency jobs, and they’re coming up with some pretty insane ways to get noticed. It makes perfect sense in the creative business, but it turns out this trend of outlandish stunts isn’t new. Tuesday Poliak, currently evp, chief creative officer of Wunderman D.C., was winning the creative job stunt game before going viral on the internet was even a thing.
Poliak developed a brilliant idea to get her portfolio into the hands of every major creative director—from Lee Clow to Jeff Goodby—without spending a ton of money on multiple big-budget portfolios. She landed a call back from every single creative director, and the stunt eventually led to her first art director gig at TBWA/Chiat/Day Venice.
So why go to such great lengths to get her portfolio in front of every creative director that she wanted to work for?
A LITTLE MORE than a month after a startup announced it was unleashing robots to deliver food to San Franciscans, a city lawmaker wants them curbed.
Marble’s robot is technically semi-autonomous, as a human operator monitors each robot in case it gets in any trouble. But that’s not good enough for San Francisco Supervisor Norman Yee, who just proposed legislation to ban delivery robots of all types, saying they’re a public safety hazard. While he isn’t aware of robots tangling with humans on the sidewalks of San Francisco yet, that’s not the point. “For me to wait for something to happen is silly,” Yee says, “because I think it’s going to happen.”
MAY 18, 2017 INEZ AND TOMAHAWK, KY.—T.J. Fannin, sitting on his porch as the sun sets, speaks fondly of the 27 years he spent working in nearby coal mines.
But despite the hard labor that fueled a coal boom and sent millions of dollars into Kentucky’s coffers, he says he and his neighbors lack a basic amenity: clean tap water.
“[O]n the TV you see someone go to the faucet and get a drink of water, and it just makes me mad cause, you know, we can’t do that,” says Mr. Fannin, who buys two or three 24-packs of bottled water a month for drinking and cooking. “There’s an odor to the water…. It’s just like stagnant water [that] comes out of the bottom of a pool.”
When San Francisco-based management consultant Vivian Zeldis walks into a clothing store, she expects it to mirror the websites and apps where she now does most of her shopping. “I kind of want stores that look very clean and yet at the same time have all the sizes and all of the colors,” she says. “And I want to check out fast. I don’t want long lines. If there’s long lines, I leave.”
For years, traditional retailers have worried customers like Zeldis would hurt their bottom lines. The main concern is that consumers will go to physical stores to look around and evaluate products, then buy online from other sources, often at a discount – a practice called “showrooming.”
It’s hard to remember now, but there was a time when Instagram was an app people used to make their photos look good. A retro wash of sepia here, a studied overexposure there, and, voilà, you could fool your friends into thinking you had an artist’s eye.
That was before the advent of Snapchat. For the past few quarters, Instagram has been sprinting with its hair on fire away from the idea that a good photo is one that looks like one a professional might have taken. Its only goal, seemingly, has been to make sure anything people like doing on Snapchat they’re able to do on Instagram, whether that’s marking up photos with drawings and stickers, publishing slideshow-like “Stories” that disappear after a day, or navigating between parts of the app by swiping around randomly. As of Tuesday, the cloning is complete, with Instagram adding face filters that allow users to alter their own appearances with augmented reality overlays.
Getting your new hires started off on the right foot requires more than just offering them a quick tour of the office and sending them on their way. Giving employees the best chance at future success requires a successful and thorough onboarding program, according to new research from CareerBuilder.
Unfortunately, a number of employers aren’t taking those steps. The study found that 36 percent of organizations do not have a structured onboarding process in place.
If you’re thinking about starting your first restaurant, it’s important to know where to spend your money. A restaurant is a demanding enterprise. Without careful allocation of your limited resources, it’s easy to see the end in sight, right when you open your doors for the first time. Most restaurants close within a year of opening.
These long odds don’t mean that a restaurant is a game of Russian Roulette. Most establishments that close early do so because of mismanagement. Many people who start restaurants think “you make food, you sell food, you profit.” While, yes, those steps are essential to a successful eatery, there’s much more to success and longevity than that.
Dispatches From The Front 