Like a Boss: Luke Holden’s Work Diary: Managing a Lobster Empire, From the Docks of Maine to Downtown Taipei

To its hungry patrons, the business of Luke’s Lobster looks uncomplicated: Seating in its restaurants, called shacks, consists of a handful of reclaimed-wood tables, and the menu features little more than seafood rolls, chowders and chips. Yet Luke’s involves a vast and vertically integrated crustacean operation. Based in Brooklyn and Saco, Maine, the company buys…

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Times Insider: How a Reporter Made Sense of the Vermin in Your Instagram Feed

Image Starfish, an opossum, has nearly a quarter-million followers on Facebook and Instagram.CreditGray Chapman Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. The reporter Gray Chapman was already endeared to opossums when she first spotted the pointy-faced, small-handed marsupials in her social media…

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EMA qualification opinion on cellular therapy module of the EBMT Registry

The European Society for Blood and Marrow Transplantation (EBMT) registry has been qualified by EMA as a suitable platform for the collection of data for post-authorisation safety surveillance studies. The registry is now considered suitable to perform pharmacoepidemiological studies for regulatory purposes, concerning Chimeric Antigen Receptor (CAR) T-cell therapy used in the treatment of haematological…

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Considerably reduced toxicant levels in heated tobacco prototype compared to cigarettes

Bristol, February 28th 2019 – New research* suggests that toxicants of notable public health interest are substantially reduced in the aerosol from our heated tobacco product (HTP) prototype, compared to smoke from a standard reference cigarette. HTPs generate a nicotine-containing aerosol with a tobacco taste through the heating of tobacco via an electrical device. The…

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