MOQI Luxury Experience Fine Wine Tasting Dinner Tour Of The Second-Largest Wine Collection In Europe

For a MOQI Luxury Experience, how about a fine wine tasting dinner tour of the second-largest wine collection in Europe?

Deep in the caverns of Coburg Palace’s cellar, rest a collection of about 60,000 bottles valued at over 21 million dollars. And showcase some of the most expensive bottles of wine in the world. A premium experience that will elevate your trip to Vienna.

The Palais Coburg Wine Archive encompasses a total of six wine cellars, each with unique characteristics, a special focus and an ideal climate for great, rate wines. The six cellars hold some 60.000 bottles from four centuries and offer an impressive combination of medieval architecture and atmospheric spaces for wine tastings and culinary presentations involving sophisticated wines.

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Richard Branson Give a First Tour of His Virgin Voyages Cruise Ship Set to Launch in March with Cruises in the Caribbean, the Scarlet Lady just passed its sea trials—and enjoyed a visit from Branson himself.

Richard Branson’s Virgin travel brands already cover the air, railways, the world of luxury hotels, and even outer space—so it makes sense that the billionaire visionary is now heading for the seas. As announced earlier this year, Virgin Voyages will launch in March 2020 with the introduction of the Scarlet Lady, an 18-and-over ship that will sail between Miami and the Caribbean all year-round. (A second ship, the Mediterranean-based Valiant Lady, is scheduled to launch in 2021, followed by two more through 2023.) But before all the VIPs and entertainers board the Scarlet Lady for the first celebratory cruise, the ship had to undergo its initial sea trials—which it just passed with flying colors under the watchful eye of Branson himself.

Following the two sea trial phases, which took place between Marseille and Genoa, Branson boarded the ship with his family and some top Virgin Voyages executives for his first look at how things are coming along. As seen in a Branson-narrated video tour, the design is in line with the signature Virgin style fans love about the aircrafts and hotels, while adapting them for the seas. It’s also got plenty of nods to Virgin brand history—and its irreverent, independent spirit. “The stereotype of a cruise ship is not particularly something I want to go on,” he notes in the video, “so we thought if we could create the kind of cruise ship that ourselves and our friends would go on, then we’d go on it—and that, I think, is what the wonderful team at Virgin have done. They’ve created magic.”

As Branson further reveals, the name the Scarlet Lady is an homage to one of Virgin Atlantic’s first planes, and the ship’s on-board The Manor nightclub and entertainment space (designed by noted firm Roman and Williams) takes its name from one of Virgin Records’ first studios, at which The Rolling Stones, Paul McCartney and more recorded. Of the 1,330 cabins and 78 RockStar suites, 86 percent will have balconies and 93 percent ocean views. Designated as “adult by design” (so, 18-and-over only), the ship will have lots of fun dining options, including some new-to-the-cruise-world spots like a contemporary restaurant serving brunch with shows by the resident drag performer, a food hall with stalls and food carts, a Korean grill, and a part-school, part-restaurant Test Kitchen.

Of course, there are also numerous drinking and entertainment venues (think karaoke bars and a vinyl room with personal listening booths), world-class fitness and spa offerings, unlimited free WiFi, and much more—including the first-ever tattoo parlor at sea. Sustainability initiatives will be implemented throughout, as will engaging and game-changing on-board and shore programming. “Virgin likes to surprise,” notes Branson. “We’ve gone into quite a few sectors in my lifetime, and I think surprised people and changed those sectors—and I’m absolutely convinced we can do that in the cruise—or what we call Voyages—business.” Bookings, including for the special March 2020 Sneak-a-Peak cruises and the April 2020 inaugural sailing, are available here.

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World’s First Luxury Space Hotel – Aurora Station Hopes To Launch in 2022 And The Von Braun Station’s Space Hotel With Artificial Gravity Will Be In Orbit By 2025 With Cruise Ship-Style Amenities

World’s First Luxury Space Hotel Called Aurora Station Hopes To Launch in 2022 And The Von Braun Station’s Space Hotel With Artificial Gravity Will Be In Orbit By 2025 With Cruise Ship-Style Amenities

Californian company The Gateway Foundation has released plans for the Von Braun Station, a cruise ship-style hotel floating among the stars.

1. The Gateway Foundation is building a space hotel, based on the concepts of a Nazi and American rocket scientist Wernher von Braun.
2. The space station is expected to be operational by 2025.
3. The company plans to assemble it in orbit, using robots and drones.

The aim is to get the hotel off the ground by 2025 and make it fully operational for travel by 2027. Terrestrial construction on the Gateway Foundation’s project is set to begin October 1, 2019.

Modern luxury interiors help ground the space, which will have artificial gravity.

The Von Braun station is just one such space-based tourism option in development. Also planning to propel people into space are Virgin Galactic, Elon Musk’s SpaceX company and Amazon CEO Jeff Bezos’ Blue Origin aerospace company, not to mention the International Space Station — which recently announced the possibility of commercial collaborations.

The Von Braun Station is also not the only space hotel design in the works. Earlier in 2019, US-based space tech startup Orion Span released plans for a luxury space hotel called Aurora Station, which it hopes to launch in 2022.

Aurora Station aims to sleep just 12, whereas the Von Braun Station will sleep 352 people with a maximum capacity of 450.

The Von Braun Space Station is the world’s first space hotel.

Among the stars
According to digitally rendered video and images released by the Gateway Foundation, the station resembles a rotating wheel, comprised of 24 modules, orbiting the Earth.

But how would the physics of the hotel work?

Tim Alatorre, a senior design architect at the Gateway Foundation, says the rotating wheel would create a simulated gravity.

“The station rotates, pushing the contents of the station out to the perimeter of the station, much in the way that you can spin a bucket of water — the water pushes out into the bucket and stays in place,” he tells CNN Travel.

“Eventually, going to space will just be another option people will pick for their vacation, just like going on a cruise, or going to Disney World.” Mr Alatorre added. But before you start counting your coffers to ensure a cabin on the station, there have been questions raised about the logistics of the project and its ambitious launch date.

Near the center of the station there’s no artificial gravity, Alatorre says, but as you move down the outside of the station, the feeling of gravity increases.

The Gateway Foundation’s hotel design is named for Wernher von Braun, an aerospace engineer who pioneered rocket technology, first in Germany and later in the United States.

SpaceX Starship and The Von Braun Rotating Space Station

This could be viewed as a controversial move. While living in Germany, von Braun was involved in the Nazi rocket development program. He later worked on the Apollo space program in the United States.

The name was voted for by the Gateway Foundation members because the station is based on designs von Braun sketched out some 60 years ago.

“The basic physics of the station hasn’t changed since the 1950s, the way the station rotates,” says Alatorre.

The main difference is the modern materials — new metal alloys, carbon composites, 3D printing, and launchpad technology that, says Alatorre, make a space hotel more probable in our current era.

Space tourism is an expensive game — Richard Branson’s Virgin Galactic plans to launch passengers into sub-orbital space at the hefty sum of $250,000 per person, per trip.

Meanwhile, Aurora Station says a stay in its space hotel will cost an eye-watering $9.5 million.

Price-wise, in the early phases the Von Braun hotel will also be catering to those with dollars to spend, but the foundation is hoping to make it equivalent to “a trip on a cruise or a trip to Disneyland.”

Warm aesthetic
So what will Von Braun Station be like inside?

Alatorre says the hotel’s aesthetic was a direct response to the Stanley Kubrick movie “2001: A Space Odyssey” — just maybe not in the way you might think.

“It was almost a blueprint of what not to do,” says Alatorre. “I think the goal of Stanley Kubrick was to highlight the divide between technology and humanity and so, purposefully, he made the stations and the ships very sterile and clean and alien.”

Instead, Alatorre wanted to bring a slice of the earth to space, to avoid a laboratory, overly Star Trek-esque feel.

Onboard, there’ll be warm suites with carpets and stylish monochrome touches and chic bars that wouldn’t look out of place back on Earth, just with star-gazing views.

There will also be plenty of fun recreational activities for guests to enjoy, says Alatorre.

“We’re going to have a number of different recreation activities and games that’ll highlight the fact that you’re able to do things that you can’t do on Earth,” he says. “Because of the weightlessness and the reduced gravity, you’ll be able to jump higher, be able to lift things, be able to run in ways that you can’t on Earth.”

A sport that’s intriguingly called “supersize basketball” is one such concept, according to Alatorre.

‘Starship culture’
If it all sounds like a space-age gimmick, Alatorre is emphatic that the concept will have widespread, enduring appeal.

“People will want to go and experience this just because it’s a cool new thing and they’ve never done it before,” he admits.

“But our goal — the overall goal of the Gateway Foundation — is to create a starship culture where people are going to space, and living in space, and working in space and they want to be in space. And we believe that there’s a demand for that.”

That means having space be a place where thousands of people are “living, working and thriving.”

The Gateway Foundation also intends the space station to be used for research purposes, as well as asteroid mining.

Alatorre says the Von Braun hotel wants to be “the first in orbit,” but that even if the Gateway Foundation doesn’t launch by 2025, the company knows one of its competitors will.

Space tourism is the future, he says, and the Gateway Foundation believes that the future’s imminent.

Sustainability in space
Given the design is still exactly that — just a design — there are some questions that remain unanswered about how the space hotel will function in actuality.

For example, it’s been suggested that living in low gravity for an extended period of time is damaging to the human body. While vacationers will probably only visit the hotel for a few weeks, staff will plan to be there for six months to a year.

They’ll adjust schedules as needed, says Alatorre, but right now, the foundation thinks this proposition would be “perfectly safe.”

There’s also the sustainability question, as people look for more eco-friendly vacations, surely going to space is not the solution?

Alatorre points to SpaceX’s Raptor engine, which uses methane instead of petroleum-based fuel, suggesting “eco-friendly” rocket designs are the future.

He says recycling will be woven into the fabric of the space hotel.

“On the station itself, it’s going to be about the most environmentally friendly vacation you’ll ever have. Because we’re recycling everything,” says Alatorre.

“There’s no amount of water or trash or waste that is going to be discarded, everything will be recycled, reused, stored, converted to some other form.”

From moonshots to Mars
The US government recently vowed to revisit our lonesome natural satellite within five years, but the real action is arguably elsewhere as a trio of companies bankrolled by billionaires – Richard Branson’s Virgin Galactic, Jeff Bezos’ Blue Origin and Elon Musk’s SpaceX – compete to conquer the final frontier.

The obstacles are formidable; the progress is remarkable. Whether or not we witness commercial space travel take off in 2019 (in both senses of the phrase), the expert analysis of Stanford University’s Professor G. Scott Hubbard – a former director of NASA’s Ames Research Center – suggests that we stand on the threshold of a new era.

After the moonshot, the US wants to send astronauts to Mars. And then? Because we won’t stop there. Michael Collins, who piloted the Apollo 11 Command Module around the Moon as Armstrong and Buzz Aldrin bounded across its sterile surface, expressed this ever so well: ‘It’s human nature to stretch, to go, to see, to understand,’ he said. ‘Exploration is not a choice, really; it’s an imperative.’

Or as another Buzz might say: to infinity and beyond.

The Grand Tour redux
So will my children ever enjoy a Grand Tour of the Solar System, as envisaged in NASA’s charming Visions of the Future posters? (Do check them out.) Will they stand in the shadow of Mars’ Olympus Mons, which rears to more than twice the height of Everest? Will they gape at the raging auroras of Jupiter, hundreds of times more powerful than our own Northern Lights? Will they sail the methane lakes of Titan, Saturn’s most enigmatic moon?

Alas, no. If it comes to pass, such a journey would be the preserve of a privileged few for many generations; just as the original Grand Tour of Europe was restricted to the aristocracy, so a round-trip of our galactic neighbors would remain beyond the reach of all but a coterie of plutocrats for the foreseeable future.

There’s a fair chance, however, that my children’s generation will see the curvature of the Earth from a sub-orbital flight, and some of them might, just might, leave a footprint on the Moon (thanks to Wallace and Gromit, Harvey already spends a lot of time speculating about this possibility).

Will our children's children evolve into a spacefaring species? © James Whitaker : Getty Images

However, the company remain committed to their vision, viewing the Von Braun Station as the first step in mankind’s journey to colonize, and seemingly commodify, space, with the company planning to build further stations (including a hotel that can accommodate up to 3000 people per month), before colonizing Mars and mining the asteroid belt for raw materials.

Find out more about the project on the company’s official website

A Startup Wellness Brand Called ‘Ladder’ by Celebrities

A Startup Wellness Brand Called ‘Ladder’ by Celebrities.

LeBron James, Cindy Crawford, Arnold Schwarzenegger, and Lindsey Vonn have teamed up to launch a health and wellness VEGAN-FRIENDLY company pitch direct-to-consumer energy powders and other supplements – “We believe the time has come to shift the mindset of the wellness industry.” – Wellness Industry 💪

Los Angeles Lakers’ LeBron James teamed up with actor and bodybuilder Arnold Schwarzenegger, Olympian ski racer Lindsey Vonn, and model and entrepreneur Cindy Crawford to launch a wellness brand called Ladder.

The business was born out of a desire for safe and regulated wellness items. Its products – two protein powders, an energy powder, and a greens powder – are certified by testing organization NSF International, that guarantees safe, high-quality ingredients. Three out of Ladder’s four products are vegan: the greens powder, the energy powder, and one of the protein powders.

The latter product, called Plant Protein, is made with pea and pumpkin protein. It offers all of the essential amino acids the body needs, the website says, helping users shed fat, build muscle, and improve immunity.

#Health #Wellness

Taiwan Is Growing Cocoa? Tree to Bar Chocolate All-In-One on Formosa Island

#TAIWANCocoaBeans #BeanToBarChocolate #TreeToBarChocolate

Taiwan Is Growing Cocoa?
Tree to Bar Chocolate All-In-One on Formosa Island

• Cacao Plantations in Taiwan
• Taiwan Has A Lot of Farming Talent
• Tea-flavored Chocolate Stuns Judges in the Asia-Pacific Region
• Taiwan Winning Nine Gold, 30 Silver and 29 Bronze Medals
• Taiwan “double ferment” method that is unique in the world, fermenting the cocoa beans twice to make “Taiwan No. 9” chocolate, which won a Gold Medal for its strong rosé champagne flavor with red wine vinegar and berry notes
• Won a Gold Medal in the Asia-Pacific Region – The winning tea-flavored chocolate bar Taiwan No. 1 contains 62 percent cocoa grown in Pingtung County, with its Tie Guan Yin Tea-flavored dark chocolate bars. It carries notes of dried tropical fruits such as a slight guava flavor
• Won a Silver Medal in the Asia-Pacific Region – The winning tea-flavored Charcoal Oolong Tea 62% chocolate bar is the favorite of FIH Regent Group Chairman Steven Pan, charms the palate with ripe fruit notes and a smoky flavor
• Tree to Bar Chocolate All-In-One on Formosa Island
• Taiwan cocoa trees are young, at an average of just ten years. Beans from younger trees Do Not Contain Enough Sugar, which is reflected in the acidity of the resulting cocoa powder
• Taiwan cocoa beans has made a virtue of necessity by adjusting the fermentation and roasting process to bring out the local flavor

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A Beautiful Formosa Island of Cocoa Beans, Chocolate, Chocolate Lovers
We are not in Central or South America, where cocoa originally came from, but in Southern Taiwan’s Pingtung County, an emerging production area on the global confectionery map.

Cocoa trees, which thrive in hot, humid weather in shady spots with little wind, mainly grow in the region spanning about 20 degrees north and south of the Equator. In Taiwan, the Mt. Dawu mountain range, with its clear water, and the Wanluan and Neipu areas in Pingtung County offer good conditions for cocoa cultivation.

The International Chocolate Awards (ICA) are for chocolatiers what the Academy Awards are for the film industry. In last year’s competition, several Taiwanese chocolate brands, including Fu Wan Chocolate and Le Ruban Chocolat, shined with great results.

In September 2018, the ICA held its Asia-Pacific competition for the first time as an independent event in Asia, picking Taiwan as host. This year, more than 700 products from some 100 chocolate companies from 16 countries in the Asia-Pacific region were entered. Taiwan’s chocolatiers came away with even better results than last year, winning nine gold, 30 silver and 29 bronze medals.

“Why did the ICA pick Taiwan as its first host in Asia? Martin Christy, judging director of the ICA, explains that most crucial for the decision was that Taiwan boasts cocoa production, chocolate-making facilities, and a market with purchasing power, all in one place.”

A look at the world map shows that the major cocoa production areas are in Africa and Latin America, whereas chocolate production and consumption takes place in countries located at higher latitudes.

Christy remarks that a place like Taiwan that can produce cocoa but also possesses quite mature chocolate-making technology is hard to find. Not hiding his surprise, he recounts a visit to a cocoa plantation in Pingtung, where he saw cocoa beans being dried in the sun in the front of the farm, while sorting, roasting and grinding was done in the back.

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“Here is probably the production area with the shortest processing mileage in the whole world,” Christy says.”

On top of that, Taiwan has a large consumer market. The Taiwanese are very open to different culinary cultures and savor the good things in life. It is very rare that a place provides all conditions from production to technology and consumption at the same time.

A complete gourmet environment requires cultivation and production capability, chocolate-making skills and the sensory skills to taste product on a professional level, which requires the devotion of human resources and efforts in each area. Taiwan’s craftspeople and artisans have been shining in various contests in the past. But this time, Taiwan provided the stage for high-quality confectionery, displaying its soft power.

Tea-flavored Chocolate Stuns Judges
Tea-flavored chocolate products from Taiwan did particularly well this year, becoming a hit with jurors.

Monica Meschini, a member of the European Permanent Jury, who is both a chocolate and a tea taster, notes, “This is the first time that I’ve tasted such great chocolate, such good tea.” Meschini fell in love with the great flavors of the tea series.

Fu Wan Chocolate CEO Warren Hsu (Photo by Chientong Wang) Fu Wan Chocolate CEO Warren Hsu (Photo by Chientong Wang)

Last year, Fu Wan Chocolate won a gold medal with its Tie Guan Yin Tea-flavored dark chocolate bars. Fu Wan Chocolate CEO Warren Hsu says he selected suitable tea flavors by taking a sip of tea and then taking a bite of chocolate. As a result, he found that partially or fully fermented teas with a stronger body and fuller flavor such as Tie Guan Yin and charcoal-roasted Oolong teas and Ruby (also known as Red Jade) black tea go particularly well with cocoa.

The gold medal-winning tea-flavored chocolate bar Taiwan No. 1 contains 62 percent cocoa grown in Pingtung County, married with Tie Guan Yin tea from the Muzha region in Taipei. It carries notes of dried tropical fruits such as a slight guava flavor.

As the chocolate slowly melts in the mouth, a subtle orchid flavor evolves in the finish. This wealth of changes in texture and flavor from the beginning to the end fascinates both the Taiwanese as habitual tea drinkers and foreigners who appreciate Eastern culture.

The Taiwan Charcoal Oolong Tea 62% chocolate bar, which won a silver medal and is the favorite of FIH Regent Group Chairman Steven Pan, charms the palate with ripe fruit notes and a smoky flavor.

Pan sings the praises of this chocolate bar, noting that it convinces with natural flower and fruit flavors, while its aftertaste carries a note of roasted charcoal. Pan calls it a “great taste that is unique in the whole world.”

Le Ruban Chocolat, a patisserie in Taipei, won a gold medal in another category with its white chocolate roasted oolong tea truffles, which deftly pair the creamy flavor of white chocolate with Oolong tea from Hualian on Taiwan’s east coast.

Fu Wan Chocolate: Tree to Bar, All in One
“Chocolate is a lingua franca in the whole world. And I want to find a path to the world stage,” remarks Hsu, who used to be a food consultant.”

A trip to Florence, Italy many years ago, where he tasted chocolates, developed a myriad of changing flavors in the mouth, inspiring Hsu to delve into researching the craft of chocolate making. He even flew to London with his wife Lin Wan-ting to gain a thorough understanding of chocolate flavors. They went on to become the first Taiwanese to obtain certificates in chocolate tasting from the International Institute of Chocolate and Cacao Tasting (IICT) in the British capital.

As a skilled chocolate taster, Hsu knows how to trigger chocolate eaters’ “taste memory”, which not only helps his products stand out in competitions but also enables them to stand the test of the market.

Hsu notes, “The chocolate-making skills must be flawless; that’s the basic requirement, and then you need to make people remember certain things about the taste.”

Most large chocolate manufacturers buy cocoa butter and cocoa powder directly and mix them based on their formulas. High-end chocolate makers emphasize their “bean to bar” processes, which means they buy cocoa beans and ferment, dry, roast and grind them themselves for their chocolate products. Fu Wan Chocolate controls the entire process from an even earlier stage, the cocoa bean production. Consequently, they call their all in one process “tree to bar.” Only a handful of Taiwanese chocolate brands use tree-to-bar chocolate making.

Hsu observes that Taiwanese farmers are good at taking care of their crops. As a result, the taste of Taiwanese cocoa is “particularly nice and energetic, like the Taiwanese people.” Noting that Taiwanese cocoa carries caramel or berry notes and a very balanced flavor, Hsu believes it is very suitable for seasoning or in combination with other foods.

However, in comparison with traditional cocoa producers in Africa and Central and Latin America, whose plantations are around 30 years old, Taiwanese cocoa trees are young, at an average of just ten years. Beans from younger trees do not contain enough sugar, which is reflected in the acidity of the resulting cocoa powder. Hsu, however, has made a virtue of necessity by adjusting the fermentation and roasting process to bring out the local flavor.

He invented a “double ferment” method that is unique in the world, fermenting the cocoa beans twice to make “Taiwan No. 9” chocolate, which won a gold medal for its strong rosé champagne flavor with red wine vinegar and berry notes.

“Taiwan has a lot of farming talent, and our next step will be to sign production contracts with [cocoa] farmers, while we concentrate on technology development,” explains Hsu.

Hsu has already been experimenting with a host of unusual chocolate flavors such as sakura shrimp from Donggang or chili pepper. He notes, somewhat tongue in cheek, that he will also try adding traditional Chinese medical herbs such as angelica sinensis (danggui) or ligusticum striatum (chuanxiong).

“Who knows? We might see [chocolates with] typical Taiwanese flavors such as pig intestines herbal soup or pig’s blood rice cakes!”

Le Ruban Chocolat: Using Floral Flavors to Interpret the Taste of Taiwan
“What language can we use to communicate with the whole world?” is the question Le Ruban Chocolat chef Hugo Lee, who looks back on 26 years of patisserie experience, has been asking himself all his professional life.

“French confectionery customarily combines hazelnut, raspberries and almonds. In the case of Japan, matcha and yuzu have already become a common language in the international food and beverage scene. But what about Taiwan? I want to use local food ingredients to try to make a chocolate that represents Taiwan, to catch up to the rest of the world,” remarks Lee.

Therefore, Lee uses floral flavors to interpret the taste of Taiwan. Last year, he chose chrysanthemums from Mt. Chike in Hualien County. This year, he tried longan flowers in combination with honey from Taitung County to make dark “longan flower” truffles.
Under the cocoa coating, the smooth and rich floral flavor of the ganache comes across as much more elegant than fresh and sweet longan fruit. So, it should not come as a surprise that the new creation fetched a gold medal.

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Bean-To-Bar and Tree-To-Bar Chocolates

Fu Wan Chocolate

Originally published at on September 27, 2018.

Meet Me At Starbucks For A Gin And Tonic?

#Lifestyle #F&B
Starbucks is About to Start Serving Cocktails (No, Not For Breakfast)

Would you go to Starbucks for a drink before, say, a movie?

Starbucks knows that the morning coffee routine can be dull.

Moreover, it’s always fancied itself to be a little Italian.

The coffee chain’s management has, though, always wished it could make Starbucks the place that you can go at any time of day, not just when you have a hangover.

So it’s going to start serving cocktails like

As the Seattle Times reports, a new Seattle Reserve Starbucks will enjoy such delicacies as olives, parmigiano reggiano and, oh, cocktails such as Aperol and Campari.

And when do Italians partake of such delicacies?

Why, on their way to do doing something else.

“We want to be a part of the community and are looking forward to being a stop on the way to sporting events, on the way to theater, on the way to concerts,” Starbucks’ Shauna McKenzie-Lee told the Seattle Times.

Meet me at Starbucks for a gin and tonic?DEE18BB7-7823-4A0E-838E-9FA1F072F567

Keytruda (Pembrolizumab) The PD-1 immunotherapy drug – New Cancer Drug Is So Effective Against Tumors, the FDA Approved It Immediately

Keytruda (Pembrolizumab) The PD-1 immunotherapy drug – New Cancer Drug Is So Effective Against Tumors, the FDA Approved It Immediately

Pembrolizumab is known as a PD-1 blocker, an emerging type of immunotherapy drug that helps the immune system find cancer cells and attack tumors. According to the New York Times, this is the first time a drug has been approved for use against tumors that share a particular genetic profile, regardless of where they appear in the body.


On May 18, 2017, the U.S. Food and Drug Administration granted regular approval to pembrolizumab (KEYTRUDA, Merck and Co., Inc.) for patients with locally advanced or metastatic urothelial carcinoma who have disease progression during or following platinum-containing chemotherapy or within 12 months of neoadjuvant or adjuvant treatment with platinum-containing chemotherapy.

FDA also granted accelerated approval to pembrolizumab for patients with locally advanced or metastatic urothelial carcinoma who are not eligible for cisplatin-containing chemotherapy.

The study was small, and there was no control group (i.e., a group that didn’t receive pembrolizumab that scientists could compare results against), but the results were so striking that the FDA has already approved pembrolizumab for patients whose cancer comes from this particular genetic abnormality.

Dr. Jack Jacoub, a medical oncologist and director of thoracic oncology at MemorialCare Cancer Institute at Orange Coast Memorial Medical Center in Fountain Valley, Calif., tells Yahoo Beauty that the study was “interesting, welcomed, and exciting.”

There has been a general opinion that the immune system is integral in the development and spread of cancer, he points out, and these new findings show that targeting the immune system to treat cancer can be effective.

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Full prescribing information for pembrolizumab is available at:

FDA granted pembrolizumab priority review status for these indications. Prior to the submission, pembrolizumab received Breakthrough Therapy Designation for the second-line indication. An additional trial is required to confirm clinical benefit of pembrolizumab for the first-line indication. A description of FDA expedited programs is in the Guidance for Industry: Expedited Programs for Serious Conditions-Drugs and Biologics, available at:

Healthcare professionals should report all serious adverse events suspected to be associated with the use of any medicine and device to FDA’s MedWatch Reporting System by completing a form online at, by faxing (1-800-FDA-0178) or mailing the postage-paid address form provided online, or by telephone (1-800-FDA-1088).


Want to know where are celebrities and billionaires investing in real estate business?


#Lifesyle #RealEstate #Hotel

Want to know where are celebrities and billionaires investing in real estate business?

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The Nobu Ryokan Collection, a new group of luxury retreats in exotic destinations around the world, created by Larry Ellison teamed up with Robert De Niro and chef Nobu Matsuhisa to open a hotel where rooms start at $1,100 a night.


Guests get preferential reservations at Nobu Malibu, which is located right next door. There’s also a custom Japanese-fusion menu that the hotel’s guests can order to their rooms. Mini bars are stocked with Dean & Deluca products.


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The First Avocado Café in the World is Coming Soon – Spring of 2017


#AvocadoCafé #InnovationF&B #Startup #HealthWellness #Spring2017

The First Avocado Café in the World – Amsterdam’s ‘The Avocado Show Restaurant” Is All About Your Favorite Fruit.

The Avocado ShowAmsterdam is getting a snazzy all-avocado café called The Avocado Show. The restaurant is set to open within the first quarter of 2017, will give diners avocado options for breakfast, lunch, dinner, and everything in between.

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If you’re a fan of avocado toast, avocado buns, and avocado anything, make sure your passport isn’t expired. That’s because a restaurant devoted to the bumpy fruit is opening its doors in Amsterdam (where it seems all things green are encouraged). 

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Three intrepid restaurateurs in the ultra-hip De Pijp neighborhood of Amsterdam are putting the finishing touches on a restaurant where avocados will be prominently featured in every damn dish on the menu. Dubbed the Avocado Show, this new cafe from super fruit–loving friends Julien Zaal, Jaimie van Heije, and Ron Simpson will serve breakfast, lunch, and dinner daily, plus late night snacks to appeal to clubgoers. The Avocado Show will be a restaurant serving up all things avocado, from avocado bun burgers (which are nonsense, but they look nice on Instagram) to avocado chocolate smoothies.

‘The possibilities are endless,’ the founders told Algemeen Dagblad. ‘Our only rule is that the dishes need to contain the green super fruit in one way or another.’

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Billed as Europe’s very first avocado Café, the restaurant’s all-avocado menu includes 2016’s trendiest avocado-centric items (buns, toast, etc.), as well as a few unexpected additions. Namely, a chocolate-avocado smoothie, for those who want a more decadent take on the drink. While the United States has plenty of options for those looking to get their fix, avocados are still gaining in popularity across the Atlantic. The restaurant’s cofounders, Julien Zaal and Ron Simpson, along with chef Jaimie van Heije, hope that The Avocado Show is the catalyst to a culinary revolution.

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