Performing dow component over that time. So the big question for apple investors right now is, doubling down on retail enough to reboot this struggling stock . Kick off the discussion with Brian Sullivan and michelle ka russ russocabrera. Theres sliding glass doors, 6k video screen and the eyes probably cant pick up. Trees planted along its Customer Support section inside. Theres also a public plaza open 24 hours a day. Free wifi and live music. Apple retail chief says it is not about evolving store design. But creating a community for customers and visitors. But as sounds nice. Sounds gorgeous as tyler mentioned, should apple bet big on retail instead of focusing on the next big product is . Joining us is contributor jan niffen and john fortt and january, what do you think of this move . Apple is good at retail. Good enough move . Its not like they cant do both, right . Its the next great store and they have to have the next great new store and now they look like a microsoft store, ri
Offer for monsanto in what could be the largest merger of the year fit goes through. The acquisition would create a global giant in agriculture technology. Monsanto traded well below the offer price of 122 a share, a sign that shareholders are skeptical and may not be that enthusiastic about signing off on that deal. But the ceo of behr says the combination makes sense and hes not concerned about regulatory issues. The beauty of this combination is that both businesses are highly complementary. And its very much a growth story that is behind the combination. The products complement each other perfectly. The regional fit is really great. And while there will be at one point or another some discussions with regulators, we dont see this as a major issue. Behr said it decided to make details of its proposal public after reports surfaced last week. Tribune once again rejected a sweetened offer from ginett. The board of tribune which owns the l. A. Times and Orlando Sentinel said its turnaro
Offer for monsanto in what could be the largest merger of the year fit goes through. The acquisition would create a global giant in agriculture technology. Monsanto traded well below the offer price of 122 a share, a sign that shareholders are skeptical and may not be that enthusiastic about signing off on that deal. But the ceo of behr says the combination makes sense and hes not concerned about regulatory issues. The beauty of this combination is that both businesses are highly complementary. And its very much a growth story that is behind the combination. The products complement each other perfectly. The regional fit is really great. And while there will be at one point or another some discussions with regulators, we dont see this as a major issue. Behr said it decided to make details of its proposal public after reports surfaced last week. Tribune once again rejected a sweetened offer from ginett. The board of tribune which owns the l. A. Times and Orlando Sentinel said its turnaro
Can come trying to make something thats been around forever better or simpler. Tonight we bring you the stories of two entrepreneurs, one who was changing the way kids are coached and the other who are changing baking and thats where we begin. Adam leonte is one of a handful of u. S. Chefs using his own freshly milled flour, like flour he used to use in italy back in 2010. It then dawned on me why i liked the flavor of the pasta in italy more where i was working, because it was fresh wheat. He converted to fresh flour at a Philadelphia Restaurant before moving to brooklyn last year to become executive chef at the still under construction williamsburg hotel. The hotels baked goods will come from his Brooklyn Bread Lab which opened in december. He sells out of 7 loaves of bread, pizzas and pastries in about an hour and his flour sells for about 5 bucks a pound. Using flour, a little salt and homemade yeast starter he concocts crusty, crunchy, airy loaves of deliciousness. You can its bak
Can come trying to make something thats been around forever better or simpler. Tonight we bring you the stories of two entrepreneurs, one who was changing the way kids are coached and the other who are changing baking and thats where we begin. Adam leonte is one of a handful of u. S. Chefs using his own freshly milled flour, like flour he used to use in italy back in 2010. It then dawned on me why i liked the flavor of the pasta in italy more where i was working, because it was fresh wheat. He converted to fresh flour at a Philadelphia Restaurant before moving to brooklyn last year to become executive chef at the still under construction williamsburg hotel. The hotels baked goods will come from his Brooklyn Bread Lab which opened in december. He sells out of 7 loaves of bread, pizzas and pastries in about an hour and his flour sells for about 5 bucks a pound. Using flour, a little salt and homemade yeast starter he concocts crusty, crunchy, airy loaves of deliciousness. You can its bak