Since the end of communism, countries suffering from the economic destruction of collectivism have risen out of the ashes, and are turning into prosperous and modern countries. Time to celebrate!
Back in November, I wrote an FTN piece about the fight of students such as Frédéric Jollien, against the mandatory media royalties in Switzerland. They campaigned for the abolishing of a yearly tax of 450 CHF (€385/$453), used to finance public TV and radio stations. One of the most vile criticisms howled at them was that such a move would get rid of these public broadcasters and their cultural enrichment.
As the sharing economy develops, the opportunities for cutting out the middle-man seem endless. After Lyft and Uber revolutionised personal transport, BlaBlaCar challenged public transportation and Airbnb overthrew our concept of monetising our own properties, Safarisource attempts to do the same thing with safaris. Launched at the INDABA tourism trade fair in South Africa on May 16, safarisource.com connects tourists with local African tour operators.
Estonia, Latvia and Lithuania are buzzing with entrepreneurial activity. The three countries are innovative and progressive. Experts at the Digital Freedom Festival told us more about the reasons for this success and the key factors in the near future.
We will publish the full interviews through January 2017.
The Baltic Startup culture - visiting the Digital Freedom Festival
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The irreverent little restaurant behind the world-famous Trump-Kissing-Putin mural is in hot water with authorities in Lithuania for another bit of social commentary-as-advertising it did that, according to some, offends Christianity and public morals.
Lithuania’s Consumer Protection Agency fined Keulė Rūkė – a BBQ restaurant based in an artsy Vilnius’ neighborhood – 1500 euros for “mocking religion and offending public morals” with its depiction of a smiling crucified man crowned with marijuana leaves squirting BBQ sauce into a Christmas message.
Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to a lower grade, less tasty oil. And those peppery notes are thanks to antioxidants that contribute to olive oil’s healthy reputation. Check out the latest Reactions video for more olive oil chemistry, including how to keep yours fresh and how to best use it to give your food a flavor boost.
