Join Jason Palmer and Rosie Blau for noise-cancelling news and analysis from The Economist's global network of correspondents. Every weekday this award-winning podcast picks three stories shaping your world—the big shifts in politics, business and culture, plus things you never knew you needed to know. On Saturdays, download The Weekend Intelligence to dive deep into a single story, vividly told.
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Join Jason Palmer and Rosie Blau for noise-cancelling news and analysis from The Economist's global network of correspondents. Every weekday this award-winning podcast picks three stories shaping your world—the big shifts in politics, business and culture, plus things you never knew you needed to know. On Saturdays, download The Weekend Intelligence to dive deep into a single story, vividly told.
If you’re already a subscriber to The Economist, you’ll have full access to all our shows as part of your subscription.
For more information about Economist Podcasts+, including how to get access, please visit our FAQs page at https://myaccount.economist.com/s/article/What-is-Economist-Podcasts
Hosted on Acast. See acast.com/privacy for more information.
Chef Gary Thomas has a lot on his plate. That’s because he’s in the business of feeding thousands of people a day on a ship in the middle of the ocean. Not just any ship – the Star of the Seas, the largest cruise ship in the world.
The Weekend Intelligence’s senior producer Barclay Bram braved a trip to the Bahamas to try to figure out the secret behind one of the most impressive food operations in the world.
Listen to what matters most, from global politics and business to science and technology—Subscribe to Economist Podcasts+
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Music by Blue dot and Epidemic
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