Why You Should Buy Facebook While It's In Crisis (archive)
In spite of the headlines, the hearings, and the hashtags, it does not look like many users are leaving Facebook. A survey conducted by Deutsche Bank concluded that "just 1% of respondents were deactivating or deleting their accounts." If the survey is representative of Facebook's 2 billion users, then 20 million users might leave. This may seem like a big loss, but it means 99% of users are staying.
Doug Clinton, the managing partner of Loup Ventures, estimates that each active user generates about $21 in profits for Facebook each year. The loss of 20 million users would therefore reduce Facebook's earnings by roughly $420 million. Facebook's pretax income last year was $20.5 billion. Does a 2% drop in pretax income justify a 9% loss of market value? I don't think so.
(Score: 3, Interesting) by lentilla on Monday April 16 2018, @09:53PM (2 children)
Nitpick alert!
"Kosher Salt" is named as such because it can be used in the process of kashering meat (in simplistic terms: removing the blood). The salt itself isn't special. So just like you might head down to the local Indian grocery if you want to buy reasonably-priced turmeric, you'd head down to the local Jewish grocery if you wanted reasonably-priced coarse-grained salt. Hence it achieved it's moniker of "kosher salt".
(Score: 2) by legont on Tuesday April 17 2018, @03:27AM (1 child)
Kosher salt as any kosher food has a sign - U in a circle - which usually means that a Rabi gave a permission. Most brands of common salt have it.
"Wealth is the relentless enemy of understanding" - John Kenneth Galbraith.
(Score: 3, Interesting) by lentilla on Tuesday April 17 2018, @07:02AM
I am concerned that an invalid conclusion may have been reached through an application of false equivalence. I state (as above) that: 1) "kosher salt" has come about its name due to its use in kashering; 2) "kosher salt" is refers to a coarse salt, and those names are used interchangeably in cookbooks; 3) "kosher salt" may (or may not) have a kosher certification, but; 4) salt itself is parve ("neutral") according to kashrut (Jewish dietary law).
Basically, you have to do something pretty wacky to salt that it becomes non-kosher. Oyster-flavoured salt would do it, for example. But salt; just plain salt; is parve.
So to wrap it up without boring everyone further: "kosher salt" describes a type of salt (the grain size); and salt (fine table salt, a block of salt, whatever) may; additionally; hold a kosher certification.