Legendary fund manager has blunt message on 'Big Beautiful Bill'

This piece isn't just about steak—it's about the art of conversation over a meal. The article likely explores what happens when sharp minds like Nassim Taleb (author of The Black Swan) and Charlie McElligott (markets strategist) share a table. Expect reflections on risk, randomness, or market psychology, all served alongside the question: What makes a meal truly satisfying—the food, the company, or the ideas exchanged?

Editor’s Note: At first glance, it’s a casual dinner story, but the real meat here (pun intended) is the collision of big ideas. Taleb and McElligott represent deep thinkers whose work influences finance and philosophy. Their conversation—even over steak—could spark insights worth chewing on. For readers, it’s a reminder that the best discussions often happen off the clock, between bites.

Ever wonder what happens when you get two sharp minds—author Nassim Nicholas Taleb and strategist Charlie McElligott—together over a steak dinner? Turns out, they’ve got strong opinions on more than just finance. Taleb is all about squid ink pasta, while McElligott is a die-hard carnivore. The Odd Lots podcast recorded them live at a New York event, blending market talk with foodie banter in a subscriber-exclusive episode.

Editor’s Note: It’s not every day you hear heavyweights in trading and risk geek out over food. This episode humanizes these thinkers, making their ideas more relatable—and showing that even experts have quirky passions. For fans of Taleb, McElligott, or just great conversation, it’s a rare (and juicy) crossover between brains and bites.

Yum China, the company behind KFC and Pizza Hut in mainland China, is doubling down on AI to streamline operations and boost profits. Their new AI assistant, Q-Smart, helps managers cut waste, improve food quality, and save on labor costs—freeing them up to focus on customers. It’s part of a broader push to make restaurants run smoother without sacrificing service.

Editor’s Note: Fast-food chains aren’t just competing on who’s got the crispiest chicken or cheesiest pizza anymore—tech is becoming a huge differentiator. Yum China’s bet on AI reflects a growing trend where companies use automation not to replace humans, but to handle grunt work so staff can do what they do best: keep customers happy. For diners, this could mean faster service and better consistency, but it also raises questions about how far automation should go in an industry built on human interaction.

Investors seem oddly unfazed as Trump’s latest tariff deadline looms, almost as if they’ve grown numb to the constant trade war drama. Markets aren’t panicking, but this could either mean they’re confident in a last-minute deal or just resigned to more economic turbulence. Either way, it’s a stark shift from the usual nail-biting reactions we’ve seen in the past.

Editor’s Note: Trade wars used to send shockwaves through markets, but now? Investors barely flinch. That could signal either dangerous complacency or hard-earned resilience—either way, it shows how accustomed we’ve become to economic uncertainty. If markets stop reacting, policymakers might feel less pressure to resolve tensions, which could drag things out even longer.

If you've ever dreamed of owning a home with jaw-dropping gardens, this roundup is for you. The article highlights eight stunning properties across the UK, each boasting award-winning outdoor spaces. From a Victorian Gothic rectory in Hampshire to a Georgian gem in Kent with gardens designed by a Chelsea Flower Show gold medalist, these homes are basically a plant lover’s paradise.

Editor’s Note: Beyond just listing fancy homes, this piece taps into the growing appeal of outdoor spaces as a major lifestyle perk—especially post-pandemic, when gardens became sanctuaries. It’s not just about the houses; it’s about the artistry and prestige of the landscapes, making it a treat for design buffs and aspiring homeowners alike.