Joy Peppers Wed, 21 Sep 2022 07:21:28 +0000 en-US hourly 1 Joy Peppers 32 32 Basilea Announces Closing of CHF 75 Million Senior Secured Loan Agreement with Athyrium Wed, 21 Sep 2022 05:19:39 +0000

Basilea Pharmaceuticals SA

Basel/Allschwil, Switzerland, September 21, 2022

Basilea Pharmaceutica Ltd (SIX:BSLN), a commercial-stage biopharmaceutical company committed to meeting the needs of patients with severe bacterial and fungal infections, today announced the closing of the $75 senior secured loan agreement million CHF previously announced with funds managed by Athyrium Capital Management, LP (“Athyrium”).

Adesh Kaul, Chief Financial Officer of Basilea, said, “We are pleased to announce the conclusion of this loan agreement with Athyrium. The senior secured loan of CHF 75 million will be used for the non-dilutive repayment of our convertible bonds, which mature in December 2022 for an outstanding nominal amount of approximately CHF 117 million.

Basilea expects to pay the balance of the outstanding 2022 convertible bonds with available cash and intends to repay the CHF 75 million senior secured loan within two years from expected cash flows from its operations. growing business.

The senior secured loan has a term of two years and repayment will begin in the first quarter of 2023 on a quarterly basis. Interest payments, excluding fees, are expected to average approximately CHF 1.25 million per quarter over the term.

About Basilea

Basilea is a commercial-stage biopharmaceutical company founded in 2000 and headquartered in Switzerland. We are committed to discovering, developing and commercializing innovative medicines to meet the needs of patients with serious bacterial and fungal infections. We successfully launched two hospital brands, Cresemba for the treatment of invasive fungal infections and Zevtera for the treatment of bacterial infections. Additionally, we have several preclinical anti-infective actives in our portfolio. Basilea is listed on the SIX Swiss Exchange (SIX: BSLN). Please visit


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Letter: Try changing your food combinations Tue, 20 Sep 2022 23:00:00 +0000

This article discusses the damage that certain food combinations can do to your body.

I no longer eat those foods – strawberries, bananas or corn – because the pesticide load is unhealthy.

Peanuts and cashews contain a lot of aflatoxins, and eating them makes me lazy.

I researched the work of Dr. Steven Grundy. He taught me that I was allergic to nightshades, such as tomatoes, peppers, eggplant, potatoes and lectins, all beans including green beans.

This combination creates holes in your intestines that are only one cell thick, letting undigested bits of food into your bloodstream. Your body has to protect you from this potentially toxic invasion by putting it in a ball of fat and parking it somewhere in your body.

Try an elimination diet; stop eating what hurts you for six weeks and see if you feel better.

Another harmful element is the rough prion, which is caused by overheating meat or overheating any protein. Avoiding this and spicy foods can extend your life by 30 years. This is just an observation after reading all the obituaries under 60 over the past few years.

Kyle Nienberg


Increased productivity is needed to maintain high food grain production: NS Tomar Tue, 20 Sep 2022 14:18:01 +0000

Union Agriculture and Farmers Welfare Minister Shri Narendra Singh Tomar said India apart from being self sufficient in food production has the capacity to meet food needs of much of the world. Keeping in mind the needs and challenges of the future, the country is moving forward with strategic plans, he said. We are aware that to maintain high production of food grains, we must also increase productivity. He said that the incorporation of new agricultural technologies, their sharing with farmers and a better irrigation system will reduce the cost of agricultural production and will also lead to an increase in the production and productivity of food grains. Shri Tomar said everyone’s cooperation is needed, so that our farmers’ incomes increase and we continue to contribute to the food security of the country and the world.

Shri Tomar was virtually addressing the “Leeds-2022 Conference” organized by the Federation of Indian Chambers of Commerce and Industry (FICCI). During the session on “Food for All: From Farm to Fork”, Shri Tomar said that despite the Corona pandemic, India’s agricultural sector has witnessed a significant achievement of 3.9% growth rate. Moreover, our agricultural exports have crossed the Rs 4 lakh crore mark, which we must continue to increase. Shri Tomar said that with a world population estimated at around 900 crore by 2050, the demand for food will increase rapidly, leading to increased demand for agricultural land, pasture for livestock, fertilizers and genetically grown crops. modified. He said that under the leadership of Prime Minister Shri Narendra Modi, agriculture has grown tremendously in the country in recent years. We have become the second largest food producer in the world, he said. India’s geography, climate and soils are very diverse, so it is naturally excellent in producing a wide range of agricultural products. Shri Tomar said we can grow more crops than any other nation. India has the highest crop density in the world. According to the fourth advance estimate, India’s foodgrain production in 2021-22 is 315.72 MT.

Shri Tomar said that to make India self-reliant (Atma Nirbhar) and internationally competitive, the government is continuously working for the growth of smallholder farmers. Many important programs are implemented in this direction, in order to reduce agricultural challenges and increase farmers’ incomes. Along with this, India is rapidly advancing to become the world leader in the agricultural sector. He said the agricultural industry in India is expected to gain momentum in the coming years due to increased investment in agricultural infrastructure including irrigation systems, storage and cold storage. Furthermore, the increased use of genetically modified crops is also expected to increase the yields of Indian farmers. Shri Tomar said that under the Pradhan Mantri Matsya Sampada Yojana, the central government’s target is to invest more than Rs. 70,000 crores in the fisheries sector by 2024-25. The government plans to increase fish production to 220 lakh tons by 2024-2025.

The Union Minister said that the PLI scheme for food processing is being implemented with an incentive of Rs 10,900 crore over the next 6 years, at the same time, under the Krishi Udan scheme, an assistance and incentives are provided for the movement of agricultural products. by air transport, which is particularly advantageous for the northeast and the tribal areas. Farmers, freight forwarders and airlines benefit. Digital Agri Mission was also launched. Technology will increase transparency, so farmers will fully benefit from all schemes. Drone technology is also promoted. The more technology and transparency in agriculture increase, the more profit there will be. Shri Tomar said the National Oil Palm Mission was started with an expenditure of Rs 11,000 crore. He said that under India’s leadership, the International Year of Millet will be celebrated next year, preparations for which are in full swing.

New Zealand’s Minister for Trade and Export Development, Agriculture, Biosecurity, Land Information and Rural Communities, Mr. Damian O’Connor, along with industry and government representatives other people were present at the conference.

(With GDP entries)

Singapore is worth “a special trip” according to the Michelin Guide | WITHOUT RESERVATION Tue, 20 Sep 2022 05:38:07 +0000

You’d almost forget that the world’s most influential restaurant guide started with a marketing idea from a tire company. Around 1900, there weren’t many cars, less than 3,000 in France for example. So Michelin started publishing maps and guides to provide helpful information to drivers and make them do more trips; because more trips mean more tire usage. This idea has gradually evolved into a restaurant guide that can make or break the careers and reputations of chefs and restaurants around the world. The Michelin Guide currently assesses 30,000 establishments in more than 35 territories.

In case you were wondering how they rank restaurants in the guide, here is the definition of stars: restaurants with one star are “very good in their category”, two stars are “worth a visit” and three stars are “worth a visit”. . journey”. Which means, get in your car and take this trip.

Source: Michelin Guide website

The Guide started in France, then in Europe of course, but over the years it has expanded to South and North America, the Middle East and Asia. Surprisingly, Japan, not France, has the most Michelin-starred restaurants per inhabitant. The only other Asian country in the top 15 is Singapore, which ranks 7th in the world with no less than 52 Michelin-starred restaurants and three of them are… well worth browsing.

So how did Singapore get there? How did they develop 52 Michelin starred restaurants and 197 other restaurants listed in the Michelin Guide? There’s even a peddler’s stand that had one-star status for a few years. We caught up with John Gregory Conceicao, Executive Director Southeast Asia of the Singapore Tourism Board STB, to find out what they’ve been cooking up in Singapore.

STB Executive Director for Southeast Asia John Conceicao at the recent launch of Passport To Feast in Kuala Lumpur

How Singapore caught the attention of the Michelin Guide

“The very nature of Singapore being a port city means that throughout our history we have attracted a confluence of influences. You have people from the Malay world of course and then you have Chinese, Indian and Arab influences. Later, Europeans came: the Portuguese, the Dutch and the British. So you have this little island with so many influences, and I think we evolved, and that kind of fusion led to what we call today ‘reinvent food‘. Because Chinese food is not really the same in Singapore as it is in China, the same with Indian food etc.

“The fact that as a country we had to survive, because we were small and without resources, created a kind of atmosphere and environment that lends itself to creativity and innovation. This then translates into our food offerings. When you have that kind of creativity and innovation, it makes you a little more distinct. The Michelin Awards came naturally and Michelin wanted to focus on what we have, be it our food or be it our drinks.

Atlas Bar at Parkview Square in Singapore (Photo by EK Yap)

What is behind the ambition, especially in terms of food, to bring it to these high levels?

“I think passion, hard work, effort, ambition is in our DNA. We are meticulous in how we get things done and how we approach everything we do. We put 100% of our passion because people like us, we always want to be number 1, we are ‘kiasu’ Because if you really need to survive, you really need to make sure that you are moving in the right direction and allow yourself to achieve what you really want to achieve. And again, because we’re small, you always want to be the best. That translates into everything we do as a country. It’s the same with the food scene. If you look at our Chefs and Mixologists, everything was born out of their passion and their struggle, because if you want to survive in the food industry, if you want to survive in the entertainment industry, you will have a hard time because there has so many things against you. Especially in a country like Singapore where parents want their children to be professionals like a doctor, lawyer, engineer, etc. and that they do not enter the food and beverage industry. So people fight because they have a passion and when they succeed… they really succeed.

A dish from Odette, one of Singapore’s 3 Michelin star restaurants and owned by the Lo & Behold group (Photo by Odette)

Investment is essential to achieve ambition; where does the investment come from? Government?

“I don’t think the government gets involved in that kind of investment. When it comes to investing, market forces work. I think people who want to invest in a particular restaurant, a particular chef, when they see that kind of passion and they know there’s an opportunity, then they invest. I think if you look at the big restaurants that got awards, they got investments from food groups. »

“The role of government is to support the industry in general. Through systems, funding and advice. The government funds up to 70% in Singapore, if you want to adopt technology in F&B. This support is important. If you look at a lot of restaurants in Singapore, you will see self-service scanners and QR codes for ordering, this will contribute to the labor shortage. Some people prefer to have the human touch of a service staff, but today people are tech-savvy and efficiency is also important. If people could order food using technology, they would.

A dish from Les Amis, one of Singapore’s three Michelin-starred restaurants. (Photo by Friends)

Talent is so important; how did Singapore attract and nurture all these talents?

“The culinary scene is attractive because there is creativity; and attracts young people. Young people may be saying that I don’t want to go down the proven path in professions like law, engineering, and medicine and that I’m going to do something more interesting. Because I’ve seen this Michelin starred restaurant, I’ve seen Master Chef and it looks pretty cool for young people to cook. The whole industry is considered attractive because it is considered glamorous; but behind the scenes, of course, you really have to work really hard. So I think that attracts people and talent to an industry that otherwise struggles and sweats. Perceived glamor is very important in attracting people to the industry. So it is. It’s the top of the line in the industry.

“Then we look at peddlers and their next generation. You have “heritage foods” that families pass down to their children. But children also innovate, they use technology to innovate. Government programs and schools in Singapore, Culinary Schools, are training the next generation of people to take over running hawker stalls. They may have chosen traditional foods that they want to focus on, but they want to make them more innovative. So the noodles…instead of using the normal noodles, they use pasta or they use some kind of Japanese noodles. And that’s how things are going to go in a country where innovation matters, and you can apply that to Hawker food as well.

About 30 years ago, your former prime minister, Lee Kuan Yew, complained publicly that there was no creativity in Singapore, and he said that there had to be chaos for there to be of creativity. What happened from then on? What do you think happened in Singapore that led to all this creativity?

“Personally, I think it’s organic. It is very difficult to conceive of creativity. I think globalization, you can’t stop globalization. Singaporeans travel and they see things happening outside, come back and they want those things they see outside and if there is demand then supply will come somehow another one. So, first, people travel. Secondly, Singapore, as I mentioned to you, by its nature as a port city, attracted this type of globalization, attracted this type of influence which then engendered creativity.

A dish from Zén, one of the Frantzen Group’s 3 Michelin three-star restaurants in Singapore (Photo of Zen)

Do you think Singaporean cuisine can travel like Chinese and Thai cuisine, because obviously when your culture travels the world, you become more influential?

“We’re small and to have Singaporean restaurants in their Singaporean form around the world, I don’t think we’re going to cause Thai food to explode. There is a Thai restaurant on every street corner in Europe or the United States. But what we have is Singapore’s most innovative style, Mod-Sin kind of food, where we manage to merge local things with global things, and showcase them.

Does the fusion attitude come from the Peranakan culture that you have, which is intrinsically linked to fusion?

“I don’t think it’s just Peranakan, of course we always talk about Peranakan being a fusion of Malay, Chinese and a bit of western. I think there’s a lot of Singaporean food that has merged and reinvented. Like the food that Labyrinth offers, a Michelin star restaurant. I think LG Han has done a good job of reinventing Singapore Hawker food to the point where it has become a “modern Singapore” type of food. His Bak Chor Mee was squid-based, the Char Keow Teow is fish-based and that’s interesting and innovative on its own, it’s very Singaporean, it put a totally different spin on the way he prepares his noodle dishes, but it’s not just that….. because I think 80% of the food he serves is locally sourced, the fish, the milk, the produce, everything is local. that’s where this movement is right now.

The Labyrinth restaurant, one Michelin star, of chef LG Han in Singapore (Picture of Labyrinth)

Final words on talent in Singapore, what can you say we haven’t covered today?

“Talk to them! I think they have a passion story that would encompass some elements of Singapore wrestling, we always talk about how we have to wrestle because we were small and had no resources, and those people struggled and then when they did, everyone wants a piece of that.”

We’ll take John’s advice, so look for more articles on Singaporean talent in the food and drink industry.

“We want to do something different” Mon, 19 Sep 2022 13:08:00 +0000

ENGLEWOOD — A South Side collective is teaming up to bring two restaurants and a test kitchen to Englewood in 2023, ushering in a diverse business ecosystem.

E.G. Woode – a group of architects, designers and entrepreneurs – will open the EG Woode Food Hub in the fall of 2023. They want it to be a culinary hotspot with sit-down restaurants, a pop-up kitchen and offices. It’s the second part of a three-phase plan that aims to open eyes and businesses in Englewood.

The $5.3 million hub at 1022 W. 63rd St. will house restaurants Skip the peasa casual soul food restaurant and Ellie’s Urban Grilla sports and entertainment restaurant with wings, salmon croquettes and fried food.

EG Woode’s Kitchen will provide space for restaurateurs to operate a pop-up restaurant and share a range of cuisines with the community for 30 days before committing to a physical business.

If the restaurant is successful, the owner can continue to partner with the collective to “launch a full-scale strategy and open its doors,” said Deon Lucas, architect and executive at EG Woode.

Englewood has few casual restaurants where neighbors can sit down, order and have their food delivered, Lucas said.

If neighbors want to catch a sports game and grab a bite to eat, they have to leave the community, Lucas said. When they want to have lunch with a business partner or dinner with the family, they have to drive to Hyde Park or Bronzeville, a “frustrating” undertaking, Lucas said.

The EG Woode Food Hub will bring a unique experience to people who “want to stay in their own backyard,” Lucas said.

“We want to use these three businesses in this facility as a way to increase the number of active casual restaurants on 63rd Street and throughout Englewood,” Lucas said. “We hope this will show and demonstrate that there is a need and a desire for people to have these spaces in Englewood, and it will encourage other restaurateurs who might not even want to be part of EG Woode to decide to settle here. ”

Credit: Colin Boyle/Block Club Chicago
Deon Lucas, architect of EG Woode, speaks during the groundbreaking ceremony for EG Woode, 1122 W. 63rd St., in Englewood on August 25, 2022.

The collective recently received $1.1 million Rebuild Illinois Downtowns and Main Streets Capital Program Grant to finance the food hub. Nearly $4 million in tax financing approved by the Community Development Commission this month pushed the project to its $5.3 million total. The hub is “fully funded on paper,” Lucas said.

The funds will cover “material and incidental costs,” including building construction, furniture, decor, fixtures and equipment, Lucas said.

Restaurant owners will move into the building and be able to work “day one” without needing to buy anything else, Lucas said.

“With this kind of resource from city and state, we can exponentially flow it back to the next generation of entrepreneurs, and they can benefit greatly from the reduced debt burden,” Lucas said. “I am joyful, grateful and lucky to be in this position. But we still have a lot of work to do.”

Much of this work will be spent revamping the 10,000 square foot building to create the vision that Lucas sketched out on paper over seven years ago.

Rather than building a building from scratch, EG Woode believes in taking a property that neighbors “saw at its ugliest” and restoring it to impress the community, Lucas said.

The South Side Collective accomplished that feat in August when it opened its mall with four business owners of color at 1122 W. 63rd St. They will do it again with their food center, Lucas said.

“There’s a certain appeal to restoring what’s old into something that can look and feel new,” Lucas said. “Everyone wants to see it and experience it. We want to do something different. »

Credit: Colin Boyle/Block Club Chicago
The dedication ceremony for EG Woode, 1122 W. 63rd St., in Englewood on August 25, 2022.

The food center is the second step in a three-part plan to create a thriving ecosystem of indoor and outdoor activities in the community, Lucas said.

The aim is to encourage people who walk or drive through Englewood to see its success and want to be a part of it, because that’s how communities thrive, Lucas said.

“We seek respect as a community to know that we have the assets and amenities that other communities already have, and we don’t have to fight for them anymore,” Lucas said. “I look forward to the day when Englewood is no longer a talking point because there is no shortage of it.”

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Financial products to obtain up to $224 million in loans for the acquisition of real estate Mon, 19 Sep 2022 03:36:02 +0000

Newswires MT 2022


2022 sales 50,500M
353 million
353 million
2022 net income 7,000 million
Net debt 2022

PER 2022 ratio 16.1x
2022 return 3.02%
Capitalization 113B
790 million
790 million
capi. / Sales 2022 2.24x
capi. / Sales 2023 2.02x
# of employees 336
Floating 66.1%


Duration :

Period :

Financial Products Group Co., Ltd.  Technical Analysis Chart |  MarketScreener

Trends in Technical Analysis FINANCIAL PRODUCTS GROUP CO., LTD.

Short term Middle term Long term
Tendencies Bullish Bullish Bullish

Evolution of the income statement


To buy

Medium consensus TO BUY
Number of analysts 1
Last closing price ¥1,323.00
Average target price JPY1,150.00
Average Spread / Target -13.1%

Giveaway: Win a Free Stateroom on Groove Cruise Cabo, Meet-and-Greet with Joel Corry – Sun, 18 Sep 2022 21:59:57 +0000

Departing from Los Angeles and sailing to Cabo San Lucas, Groove Cruise Cabo makes its long-awaited return six years after its last sail.

Scheduled for October 19-24, 2022, the floating festival is set to take place on the Norwegian Jewel, a towering and luxurious cruise ship. The five-day event will feature a host of top-tier DJ sets from some of the scene’s most beloved dance music artists, including Claude VonStroke, Gareth Emery, Green Velvet, Said The Sky, Blond:ish, HALIENE and Class inductees ACRAZE and Blanke, among others.