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I expect them to increase their dividend payouts in the years to come... so BUYING NOW means you cou

I expect them to increase their dividend payouts in the years to come... so BUYING NOW means you could be picking up shares at an amazing price. [WSW Logo]( [Divider] A note from the Editor: Wall Street Wizardry is dedicated to providing readers like you with unique opportunities. The message below from one of our business associates is one we believe you should take a serious look at. [divider] Most seasons in Denmark have a cake or bread associated with them, but no other season's sweets have as much hype as the cream bun for the Fastelavn holiday. "The secret to a good fastelavnsboller," said Thomas Spelling, owner of neighbourhood bakery Rondo in Nørrebro, Copenhagen, "is that it has to be rich, beautiful to look at and ugly to eat." His words rang in my ears as I bit into one of the soft, ganache-topped cakes later in the day, ending up with thick cream all over my hands, cheeks, and inexplicably, my leg and the floor. It certainly looked beautiful, rounded and with a dark glossy top, and it filled my mouth with an explosion of soft, yielding cake and rich, smooth and thick cream – but it was absolutely impossible to eat without making a mess. Most seasons in Denmark have a cake or bread associated with them but no other season's cakes have as much hype around them as those produced for Fastelavn. This celebration, which takes place on the Sunday before the start of Lent, is akin to Carnival or Mardi Gras, and is celebrated by children who go trick-or-treating in fancy dress and bash a suspended barrel full of sweets, like a piñata, before eating a cream or jam-filled bun ahead of the coming fast. [jump to recipe] This traditional celebration still takes place around the end of February every year, but the emphasis on its cake, the fastelavnsboller, has blown up in recent years. No longer available just on Fastelavn Sunday itself, it's now in bakery windows from mid-January with a six-week season that sees bakers across Copenhagen and Denmark's larger cities vie to create the most lavish and extraordinary pastries possible. The trend took off during Covid, when restaurants were closed and socialising in the queue for the local bakery became a form of entertainment; the cake has become a bakery showcase. "A good fastelavnsboller has to have three things," said Talia Richard-Carvajal, creative director of Hart Bageri, a Copenhagen bakery that has garnered a top rating of six stars for its fastelavnsboller for the past two years in a row from Danish newspaper Politiken. "It's not just a cream bun. It has to have something white and sweet in it, then something dark, bitter or sour. And then it's about the texture of the bun. The balance of all the elements is important." This year, Hart is selling three varieties – one of which is a yuzu and vanilla milk bun with a baked almond centre, mascarpone cream and a panettone topping – and anticipates selling around 40,000 fastelavnsboller during their six-week sales period. When I visited in late January, people were already queuing out of the door. Hart Bageri sells different varieties of fastelavnsboller (Credit: Hart Bageri) Hart Bageri sells different varieties of fastelavnsboller (Credit: Hart Bageri) What makes this trend all the more interesting is a recent pronouncement from a local restaurateur that the city's gourmet bakeries are dead. Earlier in the year, Christian F Puglisi closed his highly regarded bakery Mirabelle, declaring the era of the gourmet bakery over. It is, he said, not profitable to have a medium-sized production when it comes to bread, citing difficulties in scaling up, staffing and the long hours and craft involved in creating artisan goods. Critics have hit back, noting that plenty of gourmet bakeries in Copenhagen are thriving, Hart among them, and making big money is not the goal, as it is an artisan enterprise, not a factory. And, as Trine Hahnemann of bakery Hahnemann's Køkken sees it, it neglects the important role bakeries play in terms of producing sustainable food for a less meat-orientated future. "To close down somewhere making healthy, well-made bread is crazy," she said. "It goes against everything we are trying to do right now. I want to bake 100% organic cakes and bread in a local destination where people live. We need quality food where people live." To those on the streets of Copenhagen this February, the fastelavnsboller scene looks far from dead and buried; in fact, it's still rising. Cakes are selling for as much as 75 kr (£8.90) in the upmarket pâtisserie salon at Maison D'Angleterre, and around 45-65 kr (£5.30-£7.70) elsewhere; bakeries report selling out day after day even at the start of the season. One reason for the cake's continuing success might just be that at this time of year, Danes are looking for a slice of something fun to balance out the long, cold winter. As Hahnemann puts it, "We need cakes and there needs to be joy!" Over at Meyers Bageri, a stalwart of the Danish food scene, the turnover of fastelavnsboller is equally high, but their eyes are on the future. "Cakes are bound to religion and tradition," said Nina Aastrup, Meyer's head of pastry, "But we're making some changes to acknowledge the diversity in Denmark this year, and later this year, we'll be selling a Ramadam Swiss roll. We want to make it a new tradition." Rondo in Nørrebro sells traditional fastelavnsboller topped with chocolate and salt (Credit: Daniel Rasmussen) Rondo in Nørrebro sells traditional fastelavnsboller topped with chocolate and salt (Credit: Daniel Rasmussen) Traditional Fastelavnsboller recipe By Rondo Up-and-coming local bakery Rondo opened in mid-2022 and is fast becoming a star of the local bakery scene in Nørrebro, this year selling traditional fastelavnsboller topped with chocolate and salt from the Danish island of Læsø, as well as Semla, Swedish cream buns flavoured with cardamom. The unique combination of flavours and textures in their fastelavnsboller recipe make it a stand-out among other traditional buns. Keep in mind that dough hydration, temperature and the use of yeast may vary, so you may need to adjust the recipe accordingly. Ingredients For the dough 313g strong bread flour 54g caster sugar 6g salt 12g fresh yeast 140g of water 1 whole egg 6g cardamom (whole seeds or ground) 54g butter For the fiilling 200g double cream 200g pastry cream For the topping 100g high-quality chocolate (minimum 68%) 100g double or whipping cream Method Step 1 Mix the dough ingredients in a stand mixer and then let it rest and rise for 2-3 hours. Step 2 Shape the dough into 60g balls and let them rise again for 2-3 hours. Step 3 Bake at 180C for 9-10 minutes. Step 4 Make the filling by whipping the double cream and folding it into the pastry cream. Step 5 Pipe the mixture into the cooled buns to create a creamy centre. Step 6 The final touch for the buns is a rich chocolate ganache made by mixing the melted chocolate with cream. Pour over the top of the bun. BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future. 3 Dividend Stocks to Buy and Hold Forever (for a lifetime of income) I've dug through the over 3,000 dividend stocks on the market to pinpoint [3 stocks I believe you should buy and hold forever.]( expect them to increase their dividend payouts in the years to come... so BUYING NOW means you could be picking up shares at an amazing price. - Get them at a discount: Dividend stocks are about to recover from the 2020 crash, meaning there's still time to get shares at a better price than most did in 2019. - Grow your income each month without lifting a finger: As these 3 stocks grow their dividends, you collect more income without investing more cash. - Give yourself more time and freedom: I believe you could buy and hold these 3 stocks forever. Meaning, no wild trading or timing the market. [See these 3 stocks now.]( opportunity to buy these 3 stocks at their low prices is ending soon. [Click here to claim the report on these 3 buy-and-hold dividend stocks set to grow their payouts.]( [Tim Plaehn] Tim Plaehn Editor of The Dividend Hunter P.S. When you go see these 3 stocks, I also have a bonus report to share with you, The 36-Month Accelerated Income Plan to Pay Your Bills for Life. This is my #1 strategy to turn a small $25k stake into an income stream that pays your bills each month. [Go here to see this 2nd report.]( restaurant, the slow food advocate continues to be at the vanguard of change and her influence has spread across the world. I In 1971, Alice Waters opened the US' first farm-to-table restaurant, Chez Panisse, in Berkeley, California. More than 50 years later, the legendary chef, author and slow food advocate continues to be at the vanguard of change, and her influence has spread across the world. I met with Waters to talk to her about how she came to define – and continues to expand – her role as an advocate for sustainable farming, as well as her passion for food education. It all began with a simple vision. Inspired by her time visiting France in her 20s, Waters wanted to offer people good food along with the experience of a small restaurant – something different from the burgeoning industrialised and fast-food offerings in the US at the time. "I had gone to France in 1965, and when I got back from the trip, I wanted to eat like the French. I wanted to eat and live like the French. I wanted to go to farmer's markets. I wanted that food," she said. "And so, when I got back home, I started looking and tasting everything. And I thought, well, I can't find it. But maybe if I opened a little restaurant with my friends, that we would have access in some way." Back in the '60s, Waters was also an activist and a passionate supporter of the Free Speech Movement, and by the time she opened Chez Panisse, she was ready to take on the prevailing culture of fast food and mass production. Alice Waters: Food revolutionary (watch video for the full story) "We were encouraged by the spirit of the time. It was sort of after the Free Speech Movement, Civil Rights. And, you know, we had a lot of power about stopping the war in Vietnam. No one was interested in making money," she said. Regardless of any initial lack of profitability, Chez Panisse seemed destined to become a huge success, and has endured to this day, featuring a daily menu using only fresh, local, seasonal and organic produce. Waters believes that the restaurant's legacy is testament to the quality of these ingredients and to the creativity that comes with interpreting them in different ways. I know for a fact that it's the biodiversity and the seasonality of food that has made Chez Panisse what it is over 50 years. "I know for a fact that it's the biodiversity and the seasonality of food that has made Chez Panisse what it is over 50 years, that we're never getting tired of what we're cooking," she said. Apple galette at Chez Panisse (Credit: Ilya Shnitser/BBC World's Table) Apple galette at Chez Panisse (Credit: Ilya Shnitser/BBC World's Table) Other chefs in California soon began to adopt Waters' farm-to-table ethos, followed by those throughout the US and beyond. Largely responsible for defining what is known as "California Cuisine", she was also the first chef to include the names of local farms on menus because she "wanted people to know where the food came from" and to celebrate the farmers who grew it, inspiring other chefs to do the same. A new restaurant In late 2021, Alice Waters made waves by opening a second restaurant. Lulu is named after her dear friend Lulu Peyraud, who hailed from Provence, France, and lived to be 102 years old. The farm-to-table venue is nestled in the courtyard of Los Angeles' Hammer Museum and is run by former Chez Panisse alum, Chef David Tanis. But Waters is more than an inspirational celebrity chef. She's a food revolutionary. And her biggest mission is to change the way we all relate to food – and the planet. In addition to managing Chez Panisse, the former Montessori teacher has always believed that education is the best path to a sustainable future. And so, she has spent much of the last few decades building initiatives to spread her farm-to-table philosophy beyond the kitchen and into the classroom. In 1995, she established the Edible School Yard Project for children, which aims to transform traditional education, using organic gardening to teach both academic subjects and the values of nourishment, stewardship and community. The initiative, started at Martin Luther King Jr Middle School in Berkeley, California, has now expanded to thousands of schools around the world. When referring to Waters, former Edible School Yard executive director, Angela McKee-Brown, said, "She's a woman who believes passionately in education and the power of education to change the world. What she's done is combine food, community and education together into this incredible concept, which is that of a schoolyard project which has served as this powerful beacon of what education can be and what it can mean for our kids." Chez Panisse features a daily menu using only fresh, local, seasonal and organic produce (Credit: San Francisco Chronicle/Hearst/Getty Images) Chez Panisse features a daily menu using only fresh, local, seasonal and organic produce (Credit: San Francisco Chronicle/Hearst/Getty Images) Over the past couple of years, Waters has taken things a step further by embarking on a new endeavour: the Alice Waters Institute for Edible Education run out of the University of California, Davis. This institute will serve as a training centre for educators as well as a research hub for leaders in the fields of regenerative agriculture, climate change and public health. Waters believes that we're at a tipping point when it comes to food security and climate change, and that we need drastic change. To her, the way forward goes beyond eating more sustainably (which basically keeps things the way they are without doing more damage to the environment). Instead, she asserts that we need to turn to food that's grown "regeneratively", though practices that make the soil better than it was before, increase biodiversity and improve local ecosystems. In many ways, it's a holistic approach to farming that's been used for millennia by indigenous people but that has become lost over the centuries. We need to put nature first – absolutely first – or we're going to be in many pandemics. And I fear for the planet. "We have to understand, we're never going back to that fast-food culture and world. We must make a change, a big change," she said. "We need to put nature first – absolutely first – or we're going to be in many pandemics. And I fear for the planet." But just how realistic is Waters' slow food vision in today's fast-paced world? The answer remains to be seen. However, Waters firmly believes that we can all make a difference by purchasing and eating local ingredients, and that this food can and should be available to everyone, starting with children in the school system. Chez Panisse was the first farm-to-table restaurant in the US (Credit: San Francisco Chronicle/Hearst/Getty Images) Chez Panisse was the first farm-to-table restaurant in the US (Credit: San Francisco Chronicle/Hearst/Getty Images) "The thing is, food for Alice is not just about having a restaurant and, you know, feeding people. Basically, the farm-to-table issues were hers from the beginning. She coined that phrase. She changed the way millions of people eat already," said Annie Philbin, director of the Hammer Museum. "I think her ambitions are really about now changing the way we produce food, changing the way we purchase it." Fifty years might have passed, but Waters' drive to unleash the power that food has to enhance our lives shows no signs of dimming. "I guess that the real joy comes when you win somebody over, [and] allow yourself to be won over. Expect a miracle. Expect that. Just know that it's possible to change your mind and your habits. We can do this. And if we do it in the public school system, everyone will benefit," Waters said. "I'm really focused on this delicious revolution." Film credits: Anne Banas, reporter Anna Bressanin, producer Ilya Shnitser, director of photography Elisabetta Abrami, editor Soo Min Kim, production assistant Audio Network, music BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future. [divider] [WSW footer logo]( [divider] You are receiving this e-mail because you have expressed an interest in the Financial Education niche on one of our landing pages or sign-up forms on our website. If you {EMAIL} received this e-mail in error and would like to report spam, simply send an email to abuse@wallstreetwizardry.com. You’ll receive a response within 24 hours. Email sent by Finance and Investing Traffic, LLC, owner and operator of Wall Street Wizardry This message from Investors Alley is being sent in full accordance with the CAN-SPAM Act. We respect your privacy and, therefore, this email was sent directly from Investors Alley. Please review our [Privacy Statement and Terms of Use.]( © 2023 Wall Street Wizardry. All Rights Reserved[.]( 221 W 9th St # Wilmington, DE 19801 [Privacy Policy]( [Terms & Conditions]( | [Unsubscribe]( [divider]

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