Podcasts about foodworks

In this episode of Market Minutes, Sucheta Anchaliya talks about all the important factors to watch today developments: IRM Energy listing debut, Axis Bank, Techmahindra, Chalet Hotels and Jubliant Foodworks Q2 results to global market setup. Also catch Nishit Master of Axis Securities in the Voice of the Day segment. Market Minutes is a morning podcast that puts the spotlight on hot stocks, keys data points and developing trends.

In this Best Possible Taste interview, Dervla McCabe shares details about Foodworks, an accelerator programme for globally scalable innovative Food and Drink Starts up. THE BEST POSSIBLE TASTE IS IRELAND'S LONGEST-RUNNING FOOD & DRINK RADIO SHOW & PODCAST CELEBRATING 10 YEARS ON THE AIRWAVES IN 2023!

Acknowledgement of Country// Headlines// Anastasia from Legal Observers NSW joins us to discuss serious concerns with the recent passing of anti-protest laws in New South Wales. The Roads and Crimes Legislation Amendment 2022 passed the NSW parliament on Friday the 1st of April, sparking widespread backlash from community and advocacy groups who argue that the laws undermine the right to protest and fundamental civil liberties.// Singer-songwriter, EAL teacher, and refugee activist Cate Taylor is the organiser/host for Musicians for Freedom, a benefit concert where musicians, activists, and refugees come together to raise funds and awareness in support of refugees in detention. The event will be held at the Brunswick Ballroom on Wed 27 April at 6:30pm. Find tickets through Moshtix.// Jathan Sadowski, a senior research fellow in the Emerging Technologies Research Lab at Monash University, speaks with us about issues with buy now pay later or BNPL platforms including Australian company Fupay. Last week, Fupay announced partnerships with IGA, Foodworks and United Petroleum, raising concerns about people experiencing financial hardship falling further into debt through using these platforms.// Liel Bridgford is a writer, poet, podcaster and a disability and justice advocate joining us to speak about writing on disabled parenting. Liel was an ABC TOP 5 Arts resident in 2021, and has had work published via the ABC and the Spaced Zine of The Waiting Room Arts Company. Liel is the creator, producer and host of the (Un)marginalised podcast. She also works as a Provisional Psychologist and identifies as a proud disabled, immigrant, non-conforming female.// Songs// Fight for Me - Barkaa ft. Electric Fields Superstar - Sycco Dizzy - Teether and Don GloriPure Shores - CLYPSO

Workplace MVP LIVE from SHRM 2021: Beth King, Motif FoodWorks Beth King, VP of People and Culture at Motif FoodWorks, shared her journey to HR, from a focused role to a generalist, which is her passion. She and host Jamie Gassmann discussed the difference between HR in small and large organizations, her advice to those […] The post

Jubilant Foodworks- the stock is up by 12% on Thursday 22nd July 2021. What are the reasons behind this surge in stock price, and how was the Q1 FY22 result of the company. Here is a detailed Analysis of Jubilant Foodworks Q1 FY22 Results.

Join us this week as we take an in depth look at G1 racing from Doomben, as well as cards at Flemington, Rosehill and one of our favourite tracks, Muzza B. Footy finally gets his own segment, Footy's Fodder, specialising in idle chit chat and weird bets. The Sultan's Supper continues to generate momentum as G1 winning trainers, Gympie owners and blokes from Foodworks get the nod to have a seat at the table. We take a look at racing across 4 states throughout Sults' Specs. As always, we round out the show with our 2 Units, our best bet and value bet from around Australia. We love a spec as much as anyone, but as always, please gamble responsibly - https://www.gamblinghelponline.org.au/

This week we have conversations with Mike Leonard, Motif’s chief technology officer; Jing Hagert, VP of human nutrition ingredients sales for Milk Specialties Global; and Eugene Wang, co-founder and CEO of Sophie's Bionutrients.

The benchmark index was trading in a narrow range for more than eight days within the smaller degree channel pattern on the daily time frame. However, the prices recovered from the lower levels after forming a piercing line (bullish reversal) candlestick pattern near the lower band of the pattern. After narrow range consolidation, bulls have managed to hold on with conviction. Since April 20, the Nifty has rallied more than four percent from its lower end of falling channel pattern on the daily chart. After consolidating for more than eight days within the band of 50 and 100-day exponential moving averages (EMA), the price registered a decisive breakout that suggests a change in the trend from sideways to upward. The Bank Nifty chart witnessed a falling channel pattern breakout on the daily and has sustained above its 21 & 50 DEMA. On the upside, key resistance is at 15,100. If the index sustains above this level, we might see it head higher above 15,250 levels. The key support levels to watch out for in the short-term are 1,4550 followed by 14,400 levels. Here is a list of stocks for the next three-four weeks: On the daily chart, Escorts has completed ‘Bullish Butterfly Harmonic pattern. On the weekly chart, prices are trading above their 100-week exponential moving average, which is acting as near-term support for the counter. Momentum oscillator RSI (14) has witnessed a sharp reversal from 25 levels, which are an oversold zone and currently near 35 levels with positive crossover on the daily time frame. Based on the above technical studies, we can come out with a view that the price may move towards higher levels over a short period.After a prolonged consolidation, JUBLFOOD has witnessed a Triangle pattern breakout on the daily time frame and is trading above its trend line support. The stock is trading above its 21, 50 & 100-DEMA on the daily time frame, which is positive for prices in the near term. There has been above-average volume set up for the past few days. Momentum oscillator RSI (14) has given a horizontal trend line breakout that was placed at 45 levels. Currently, RSI is near 55 levels with a bullish crossover, which indicates that bullish momentum will likely continue in the near term.Tata Coffee is trading in a rising channel pattern on the weekly chart and prices have witnessed a sharp reversal from the support of a lower band of a rising channel pattern. In terms of the candlestick, the counter has formed a bullish engulfing pattern on the weekly chart and the price is trading above the higher end of the pattern. The counter is trading above its 21 & 50  DEMA on the daily as well as the weekly time frame, which is positive for the prices in the near term. (The author is Technical Analyst, Bonanza Portfolio Ltd)

The Indian market is likely to open flat Thursday as the trend on SGX Nifty indicates a flat start for the broader index in India. The Nifty futures were trading 13.50 points or 0.09 percent higher at the 14,573.50 level on the Singaporean Exchange at 8:10 am.

Here's our hour two, Housing market update for Central Wisconsin! We touch on our personal projects, the upcoming spring market, what lies ahead in 2021 and the February housing sales number (its been a CRAZY few months for sales!!) Cheers!

This week we welcome Chef Tom and Sarah Derrie! Derrie's Foodworks is hosted out of the Elk's lodge here in Wisconsin Rapids, and serves the now-famous Sunday "Brunch with Benefits" that also helps support local non-profit groups! Cheers! 

Since November 3, 2020, Nifty had been trading well above its 21-day exponential moving average (EMA) on the daily timeframe. But on January 27, 2021, the benchmark index witnessed a negative opening below its 21-day EMA, following global peers and continued witnessing selling pressure throughout the day. Since November 20, prices had been within a rising channel pattern but on January 27, the benchmark index witnessed a negative breakdown of a rising channel pattern on the daily interval. The breach of 21-day EMA along with a cluster of channel pattern breakdown indicates Nifty may trade with a bearish shade in the further trading sessions. Currently, India VIX is near its horizontal trendline resistance which is placed at 25.20 level on the daily chart. If India VIX chart witnesses a breakout above its resistance level, then Nifty may sail through the sharp volatility with a bearish bias. Bank Nifty has witnessed a four-month long rising channel pattern breakdown on the daily interval and it has closed below its 21-day exponential moving average.

Dhruv Khanna, co-founder, Triton Foodworks, joins Divya on this episode. Triton is an agriculture tech startup and is using smart and innovated farming methods to upgrade this sector. Triton was also part of the coveted Forbes Asia and Forbes India 30Under30 list. They discuss: Q. Triton believes in clean farming - walk us through your farming model? What is hydroponics farming that Triton uses for its produce? Q. What is the gap in the industry you saw when establishing Triton? Q. The Indian agriculture industry is archaic, and we see significantly less innovation here, why? What more unconventional solutions do we need to tackle the problems faced in this industry? Q. Your background is not in agriculture, what prompted you to enter this sector? What challenges have you faced? Q. You have been part of the coveted Forbes list of entrepreneurs in Asia and India, what was this experience like for you personally? Any learnings/takeaways from this experience? Q. Are you mostly bootstrapped? Any tips on creating a sustainable business plan for early age startups? Is there a “right time” to get funding? Q. Any shoutouts to startups you feel are doing a fantastic job revolutionising agriculture in India? What innovations do you think are still required/necessary in this sector? Q. Looking back, what would you have done differently when establishing Triton? Your biggest learning as an entrepreneur? Follow the Dialogue Room IG page to become smarter https://www.instagram.com/dialogueroom/ --- Send in a voice message: https://anchor.fm/dialogue-room/message

Tamara Mullin, Director of Safety at Foodworks, and Eric Chaplick, Director of Operations and Design with Boelter, discuss the impact COVID-19 has had on the foodservice industry in 2020 and focus on the continued emphasis food safety has played throughout this industry-altering event: from changes in design and the role of technology, to a pivot in business models and a look at what the future may reveal for restaurants.Pursue your passions at Boelter Explore our Solutions Follow us on Facebook Connect with us on LinkedIn 

Tamara Mullin is currently the Director of Safety for FOODWORKS where she oversees food safety procedures and builds upon them to create food safety programs, training, and compliances. Before this, she was the FOODWORKS District Manager. Tamara obtained her degree from the Pennsylvania Institute of Culinary Arts in 1993. Tamara has been working in corporate dining since 1997. She has managed multiple corporate kitchens, rolled out café concepts, and created menus with recipes focused on customer needs. ​In this episode of Food Safety Matters, we speak to Tamara [10:15] about: The history of FOODWORKS How FOODWORKS helps local communities Amenities for their restaurant and host partners How FOODWORKS interfaces with health departments FOODWORKS locations across the country Leveraging resources to help small businesses Impact of COVID on the process Partnership opportunities and how to get started Food code challenges Sharing food safety “tricks of the trade” Incorporating food safety training Standards for acceptance into the program News Mentioned in the Episode: FDA Expands Partnerships in California to Enhance Food Safety [4:32] ​CORE Outbreak Investigation Table Issued by FDA [7:10] Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook.  Subscribe to our magazine and our biweekly eNewsletter. We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com. Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com.

See omnystudio.com/listener for privacy information.

Inside STL Foodworks in the Central West End, you’ll find all the equipment of your culinary dreams. The ghost kitchen or culinary incubator is helping the food start up industry in St. Louis. This week, STL Foodworks general manager Daniel Movitz joined us on the podcast to talk about the business model. Joining him is Rachel Burns of Bold Spoon Creamery and Joel Anderson of Anderson and Son Pepper Company, two members of STL Foodworks. The trio talks about moving an idea from the kitchen table to a full scale business, the inspiration abound in the St. Louis food world and the comfort food were all looking for these days.

In todays episode I was joined by Jon McIntyre, CEO of Motif Food Works, a venture backed ingredient innovation company dedicated to reshaping the landscape of food using cutting edge science and technology.Jon talks about his early influences, his love of food, sport and science. We explore how he moved from the pharma world where he was working with specific metabolic disorders, into the world of health and nutrition, where he was   working with disruptive protein technologies in the  early 90's.We explore his opinion on modern day innovation cycles, and the importance of delivering new product concepts into the hands of the customer quickly. We speak about his love of taking innovative technologies and finding addressable markets for them. Jon talks about the difference between working for large and small companies, how his curiosity to keep learning is something has helped him adapt to new environments, positions and challenges. He speaks about his mission and vision for Motif Foodworks, and about creating the holy grail of great tasting plant based foods that can truly compete on taste and texture with their meat counterparts. 

The challenge of operating safely these days is daunting. Now add on multiple rotating venues. In this episode I'm joined by my co-host Roger Beaudoin of Restaurant Rockstars and our guest Tamara Mullin, Food Safety Officer at FOODWORKS, a Chicago-based restaurant incubator. Tamara and her crew have had to dig deep to develop operating protocols across all the businesses they work with. We talk about all the various challenges -- there are important tips for all. Learn more at https://www.foodworks.org & https://restaurantrockstars.com/?ref=jaimeoikle. Plus stay tuned to http://www.runningrestaurants.com for more industry updates.

Shitij Gandhi After four days of losess, Nifty showed strength on Tuesday and managed to surpass 11,000-mark on the back of sharp short-covering. Rally was supported by heavyweights, including HDFC Bank and Reliance Industries. On the derivative front, short-covering was witnessed by call writers at 11,000 strike while put writers added nearly 2.5 lakh shares at the same strike. On the technical front, Nifty is still trading well above its short and long-term moving averages. Bank Nifty may face strong hurdles at 21,800 to 22,000 zone. In the coming sessions, we believe that volatility may grip the markets but bias would remain bullish as far as Nifty is trading above 10,950. On the higher side, a break above 11,200 would once again add follow-up buying in the index so any dip in the prices should be considered as a buying opportunity. Here are three buy calls for the next 2-3 weeks: Hatsun Agro Product | Buy | LTP: Rs 710 | Target price: Rs 817 | Stop loss: Rs 640 | Upside: 15% (https://www.moneycontrol.com/india/stockpricequote/food-processing/hatsunagroproducts/HAP) Since last month, the stock has been consolidating in the range of Rs 600 to 700, but holding above its short and long-term moving averages on the daily and weekly intervals. At the current juncture, the secondary oscillators are showing positive divergences on the daily intervals along with a rise in price with volume. On the weekly charts as well, the stock has almost given a V-shape recovery from its recent lows, holding well above its 200-days exponential moving average which suggests a limited downside in the stock. Traders can accumulate the stock in the range of Rs 704-708 levels for the upside target of Rs 817. Birla Corporation | Buy | LTP: Rs 635 | Target price: Rs 700 | Stop loss: Rs 580 | Upside: 10% (https://www.moneycontrol.com/india/stockpricequote/cement-major/birlacorporation/BC07) The stock has been trading well above its 200-days exponential moving average on the daily charts and can be seen trading in a rising channel on the weekly interval as well with the formation of a higher bottom pattern. This week, the stock has given a breakout after a prolonged consolidation of more than four weeks within the range of Rs 550-620. The rising volumes along with the consolidation breakout suggest the next upside in the prices, going forward. Traders can accumulate the stock in the range of Rs 625-635. Jubilant Foodworks | Buy | LTP: Rs 1,809.05 | Target price: Rs 2,047 | Stop loss: Rs 1,650 | Upside: 13% (https://www.moneycontrol.com/india/stockpricequote/miscellaneous/jubilantfoodworks/JF04) In the recent past, the stock has given a V-shape recovery from the lows of Rs 1,150 and once again managed to surpass its short and long-term moving averages on the daily interval. At the current juncture, the stock has been consolidating in a broader range of Rs 1,600-1,800 from the last more than ten weeks. However, this week, it has managed to give breakout above the consolidation zone along with marginally higher volumes, with the addition of open interest from derivatives front as well. The data suggests a long build-up in the stock. Traders can accumulate the stock in the range of Rs 1,795-1,807.

A story of persistence, overcoming challenges and one is changing the way that we farm. @DhruvKhanna and @TritonFoodwroks are on a mission to create the future of farming. #Hydroponics is a much more efficient, scalable and cost effective way to grow crop, yet most of the world is still farming in traditional ways. With the population outgrowing the number of resources we have available, companies like @TritonFoodworks are making sure we can scale our yields. If you're interested in the agtech space and just in listening to great stories of persistence, this podcast is definitely for you! Make sure to subscribe for more interviews with India's Disruptors! Follow us on Instagram clips and updates: https://www.instagram.com/thenextmovepodcast/ ______________________________________ Check us out on all Podcast Platforms Spotify: https://open.spotify.com/show/5C4zNuF... Google Podcasts: https://podcasts.google.com/?feed=aHR... Apple Podcasts: https://podcasts.apple.com/us/podcast... Anchor: https://anchor.fm/armaan-khendry

Joining us today is Christy Schlafly, CEO, and Owner of STL Foodworks, a culinary incubator located in the Central West End. Christy is a native St. Louis' who loves working with creative culinarians. Christy noticed a need for extra kitchen space for young businesses to ramp up and therefore decided to provide a professional environment for culinary entrepreneurs to work their magic.   In this episode:  Dr. Cheryl Watkins-Moore discusses where REAL Cannabis stands post-application process. She fills us in on what strategies they are focusing on in order to also get licensing in other states and how to move the company forward.   Also in this episode:  Christy talks about her love for the City of St. Louis and she tells us about the long line of entrepreneurs in her family starting with her Grandfather's business called Ford Hotel Supply Company. She talks about how after college, she dug her feet right into the family business by taking a position in the purchasing division and that eventually led to sales.   Christy explains that after speaking with some really neat people and entrepreneurs, she decided to take a leap of faith and start her very own business called STL Foodworks. Christy explains how she found the space for her new business and how they transformed an old hardware store to meet all of the needs for future culinary incubator tenants.   Christy describes the process a 'foodpreneur' has to go thru I order to become a member/client of STL Foodworks. This list consists of having insurance, training on equipment (which is provided through STL Foodworks), and the future tenant must have their "Serve Safe Hazard" training certification. She also tells us how the STL Foodworks membership works.   Christy talks about the challenges she has faced as a new entrepreneur and she says that to her, entrepreneurially thinking means thinking with excitement, passion, motivation, and inspiration! Christy loves showcasing other entrepreneurs and feels like St. Louis has a wonderful pot of 'foodpreneurs' to choose from.   Email:    Website:    Instagram:  https;//  Facebook:   

In this episode of Take 5 with Rick, our host Compass Group COO Rick Post, and his special guest John Coker, President of Foodworks, talk about our newest sector. Foodworks creates community through food by partnering with the best local restaurants—and it’s all in house. Hear how it benefits Compass, our guests and the local community.

Sometimes the stories we want to share through AnthroDish are bigger that just one person's perspective. We've been working to create more thematically based narrative-style episodes, using multiple interviews to explore how different folks look at the same topic. In this way, we’re able to get a bigger picture story about the ways in which food can be used as a tool for powerful social moments and conversations.  Today we are sharing the story of FoodWorks, and what this program is doing to empower youth in the kitchen. FoodWorks is a social enterprise launched by Operation Come Home in 2016, in cooperation with Causeway Work Centre in Ottawa, Canada. The goal of FoodWorks is to provide meaningful work opportunities to youth while offering healthy meals to those who may need it. It began as a way to bridge the gap between youth and seniors in Ottawa through a meal delivery service, but the program has grown exponentially to better suit Ottawa’s food culture and needs through meal delivery programs that are open to all residents, while also providing catering services for events and restaurants. The program hires youth who are recruited from Operation Come Home, and helps them develop their culinary skills with a world-class chef, Bruce Wood. All proceeds go to supporting Operation come Home’s mission of preventing homeless youth from becoming homeless adults.    I spoke with four people who all work with FoodWorks or Operation Come Home in varied ways: Chef Bruce Wood, Eric Bollman, Mandi Lunan, and Katie Sanders. After learning about the program from Eric, I knew that it would be important to get different perspectives and voices on the show, given that their enterprise is so rooted in creating strong communities and empowering youth -- an individual interview just wouldn't cut it! I am excited to share the final product today with you, complete with some fun soundscape play woven throughout the narrative. Learn More about FoodWorks FoodWorks Website Operation Come Home Website  FoodWorks on Instagram and Facebook Operation Come Home on Twitter  Idle Hands Art and Craft Event

Kathy joined Glenney for a chat about how Hannans Marketplace Foodworks are introducing new product lines that are unique and specific to our Goldfields. Plus there are some renovations around the corner to look forward to!

by Heather McElhatton The Maryland Food Bank is one of the biggest, and oldest, food banks in America. It distributes 48 million pounds of food every year, and deliver over a hundred thousand meals every single day. But the Maryland Food Bank believes the way to end hunger is NOT just with food. Ania Pettigrew: I love pasta. It's a big problem, (laughs) but I love it. HM: As a litle girl Ania (Ah-nee-ah) Pettigrew loved watching her great grandmother cook, She made big meals for the family and baked for their local church. But growing up, Ania's family also knew hard times, and what is was like to be hungry . AP: I've been in that situation, so I know that it's really hard. Food. No t being able to give that to yourself or to your children. It's heartbreaking. think about how much you personally waste. How much we take for granted. we see so much on a plate that gets wasted, me personally thats a big pet peeve for me when I see people scrape their plates into the trash. HM: Now, Ania is dedicated to making a better life for her family. She's enrolled in Food Works, a cooking program at the Maryland Food bank. They teach low-income students how to prepare food professionally and then helps them get jobs. what makes Food Works even more compelling, is students learn to cook with 95% donated food. and Executive Director Tim regan says they get A LOT of donated food coming through their doors. TR: We get 25 to 30 thousand pounds of chicken a week. From one source. HM: Normally a food bank would struggle to distribute that much raw chicken, and a lot of it would need to be thrown away, but Foodworks takes that chicken and teaches low-income students how to prepare it, cook it and get it to people who need it - taking pressure off food banks, waste management systems, and landfills. Jamal Braxton has been in the Food Works program for over a month JB: I can eat breakfast all day anyday and says his class is already like family. JB: I definitely think I've grown a little, because I've learned about helping different people in their walks of life, homeless people, elderly people, young kids. I've just grown a little. It's a great program and I think everyone can come and just get something from it because honestly it's like really life changing program. HM: Graduates recieve culinary certification from the Community College of Baltimore County, and manager-level food safety certification, which allows them to start jobs at a higher wage. TR: We've got students all over the culinary industry in central Maryland. We've got them at very high end restaurants and in public schools. We really try to place our graduates based on their strength and based on their interests. we had one employer recently who wanted to hire a whole class (laughs) you know 20 people. we've been really blessed by how well we've been able to place students to date. HM: rather than just providing meals, Foodworks believes by training students and getting them jobs, they're taking control of all their meals of come. case in point - After graduation, Ania Pettigrew hopes to open her soul food restaurant. AP: Soul food is traditionally very fattening, very high and cholesterol, a lot of bad things for your body. So when I do what I'm going to do, I want to make sure that it's more healthy. to be able to do that is something major and a huge blessing. HM: find out more about the Food Works Program at the Maryland Food Bank online at the Water Main website. I'm Heather McElhatton....MPR News This story was produced with help from the Water Main at MPR, helping Americans understand the value of water in our everyday lives. more at: www.abeautiful.world

Indian shares are likely to open positive on Wednesday, taking cues from its Asian peers as investors waited to see if US President Donald Trump drops any hints of progress on tariffs in his State of the Union speech. Investors also await the three-day Reserve Bank of India’s Monetary Policy Committee meeting outcome.  At 07:03 AM, the SGX Nifty, an early indicator of the Nifty 50's trend in India, was up 0.41 percent at 11,005, pointing to a positive start for the Sensex and the Nifty.

These are the Dialogues of a Peculiar Character. In each episode I sit down with people working in the beer industry to learn more about what called them to beer and brewing. In this Dialogue, I am joined by the Clay Baines and Alfredo Malinis to talk about Jailbreak Bewing Company and their latest venture, Foodworks. Theme music is “Slow Burn” Kevin MacLeod. Licensed under Creative Commons: By Attribution 3.0 Direct download MP3 or Ogg Vorbis files. Audio sources and other formats are available from the Internet Archive.

Mark talks to Alex Houseman, the founder of Over The Moo, a dairy-free ice cream company born out of necessity - Alex is lactose intolerant. Over The Moo is now in Woolworths, IGA and Foodworks around Australia and looking to expand internationally. Mark and Alex talk about business models, creating exotic flavours and when is the right time to look for investors. Join the Facebook Group. Follow Mark Bouris on Instagram, LinkedIn & YouTube. Want to grow your business and stay ahead of the pack? Access Mark Bouris' Masterclasses. Got a question or comment for Mark? Send an email.  See omnystudio.com/listener for privacy information.

What's up Movers and Shakers, it's your host April Wachtel. My guest today is Nick Devane, the super-savvy CEO of Foodworks, a fast-growing food incubator that's based in Brooklyn, and expanding nationally. Today on the show we discuss Foodworks' trajectory, from Grazer to Homemade to Foodworks, the principles of raising venture capital, and Foodworks' longterm vision. Without further ado, here's the show.

Geoffrey sits down with Kaeli McCarthy, from FoodWorks. http://operationcomehome.ca/foodworks/ Theme ♫ - New Swears

See acast.com/privacy for privacy and opt-out information.