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Dear Annie: I’m working on an MBA in finance and, as part of a class project, I came up with a new way of valuing companies for IPOs or acquisitions, using a set of readily available data that bankers and investors don’t usually consider. I’ve tested my model on dozens of companies, both real and hypothetical, and it’s extremely accurate. A friend (and former Wall Street coworker) tells me this approach could make me very marketable in my field, but it isn’t helping my “personal brand” if no one knows about it. My question is, how do you get attention for an idea without just putting it out there where someone else could steal it? — Anonymous So Far
Dear ASF: It’s a classic innovator’s dilemma. “People often worry that a great idea will be stolen,” notes Dorie Clark, who teaches business administration at Duke University’s Fuqua B-school and wrote…
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i have tried it in singapore. tastes like apple but has a bit of seeds, so kinda like a kiwi fruit.
Move over, açai—there’s a new superfood in town.
Well, it’s new to us, anyway. Pitaya, aka dragon fruit, is a staple in Central American diets, and now the bright magenta-hued fruit has made its way north.
Aside from its good looks and color, pitaya is loaded with nutrients. While the whole fruit isn’t always easy to find in stores, it’s readily available frozen, and just as beneficial for you that way: One 100g packet is a good source of fiber and magnesium, and also lends vitamin C, iron, and B vitamins, all for 60 calories. (You already know that brightly-colored fruit and vegetables are loaded with health-boosting antioxidants.) It’s a perfect base for smoothies and smoothie bowls, like this one:
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Decades ago, flying was an incredible privilege. Travelers would don their sharpest duds and dine on real, non-plastic glassware. Boarding the plane meant settling into cushy—and dare we say it: spacious—seats for a few hours of relaxation, bubbly, and spectacular views of the world 30,000 feet below.
The World’s Best airlines, as selected by our readers, are fighting to bring back the Golden Age of air travel. Instead of cutting corners (read: leg room) they’re rolling out 82-inch-long beds fitted with natural mattresses and custom Italian linens. Instead of charging for that depressing bag of salted peanuts, they’re presenting a la carte menus designed by Michelin-starred chefs. Even in economy, passengers enjoy in-flight entertainment on HD-enabled screens while juicing up their devices via personal USB chargers.
This year, 39 airlines were ranked based on cabin comfort, in-flight service, customer service, value, and food. No one was surprised to see Singapore…
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