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From A Hamburger Today

Cheeseburger from The Commodore in NYC [Photograph: Robyn Lee]

Food blog First We Feast recently published their picks for the best burgers in NYC for every budget, from $2 to $20 (pre tax and tip). If you don't want to click through the slideshow, we've reproduced the list (with links to AHT reviews, where applicable) below. Take a look and let us know if your favorite burger got the nod.

• $2 to $2.99: Regular slider at Mark (AHT review)
• $3 to $3.99: Double cheeseburger and fries at Steak 'N Shake (AHT review)
• $4 to $4.99: Shackburger at Shake Shack (AHT review)
• $5 to $5.99: B.G. Burger at Burger Garage (AHT review)
• $6 to $6.99: Double cheeseburger at Petey's Burger
• $7 to $7.99: Cheeseburger at The Commodore (AHT review)
• $8 to $8.99: Frita Cubana at Coppelia
• $9 to $8.99: two8two burger at two8two Bar & Burger (AHT review)
• $10 to $10.99: Cheeseburger at J.G. Melon (AHT review)
• $11 to $11.99: The Full Jim Cade at Peaches Hothouse
• $12 to $12.99: Steak House Burger at The Brindle Room (AHT review)
• $13 to $13.99: Cadillac Burger at P.J. Clarke's (AHT review)
• $14 to $14.99: Smoked Meat Burger at Mile End Deli
• $15 to $15.99: Late-Night Burger at Maialino
• $16 to $16.99: Cheeseburger at Roberta's (AHT review)
• $17 to $17.99: Griddled TM Burger at The Marrow
• $18 to $18.99: Dry-Aged Burger at The Elm
• $19 to $19.99: Whitehall Burger at Whitehall Bar + Kitchen
• $20 to $20.99: Chargrilled Burger at The Spotted Pig (AHT review)

About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax

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Hunter Walk, on The Information:

For me the value in The Information is not solely in what they’re providing but what they’re leaving out. The ~two articles a day are both interesting. Because they’re not playing a page views game, they don’t need to overload me with 25+ posts every 24 hrs. The site is spartan because they don’t need to worry about IAB units. A small number of writers building their beats give me the chance to see each journalist’s style distinctly, not settle into some random byline slot machine of varying quality.

Some folks are raising an eyebrow on the price tag. “What are you getting that’s worth it?” Strangely my reply is as much about the 80% I’m not getting as the 20% they’re delivering. And I think that’s what Jessica is going for.

Agreed. The Information is an example of what you can do when you’re not chasing pageviews.

Megan Woolhouse, reporting for The Boston Globe:

When consumers participating in the study reached out and touched an image on a touchscreen, the experience nearly rivaled their feelings of touching merchandise in a brick-and-mortar store, according to the measure of satisfaction used in the study.

“It’s kind of surprising how strong the effect is,” said S. Adam Brasel, a Boston College business professor and lead author of the study. “And we’re not necessarily aware it’s taking place.”

This seems like a big deal.

Walt Mossberg:

This is my last column for The Wall Street Journal, after 22 years of reviewing consumer technology products here.

So I thought I’d talk about the dozen personal-technology products I reviewed that were most influential over the past two decades. Obviously, narrowing so many products in the most dynamic of modern industries down to 12 is a subjective exercise and others will disagree.

Pretty good picks, I’d say.

One last Vesper-related link to complete the trifecta. Brent Simmons:

We just posted Q Branch Standard Kit — QSKit, for short — to GitHub.

It’s a bunch of categories and utilities that we find useful in multiple apps (both Mac and iOS). Nothing earth-shaking or high-tech — just solid stuff. With tests.

Consider it an early Christmas present from us to the community that’s given us so much.

Pull-to-refresh is by now as familiar a part of interface design as anything that can be found on mobile devices. Is it time to put it out to pasture? FastCo.Design pondered that question after the recent release of Instagram Direct, hinging its argument on the fact that most devices today are powerful enough to handle background updates. After all, seeing a steady stream of tweets would be far more useful than having to refresh over and over again. Elsewhere, apps like Jawbone's Up app have moved to a "pull-to-action" model that provides the user with valuable, glanceable information that makes the vertical swipe worthwhile. Some might call that innovation. Might a paradigm shift create some fragmentation and even user confusion? Maybe....

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The year of Luigi NEVER ENDS. Now Mario's lanky brother has a PHD and will be popping pills on the Wii U soon in the game that we've all been waiting for: Dr. Luigi. It's out on December 31.

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Space princess Rosalina is joining the cast of Smash Bros. for the new game, to be released on 3DS and Wii U next year. Trailer right here:

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As if wingsuit flying wasn't insane enough, here's a guy in a wingsuit flying down a trench in Chamonix, like he's Luke trying to blow up the Death Star.

I don't even. (via devour)

Tags: sports   video

Nieman Journalism Lab asked me to write a piece for their end of the year series, Predictions for Journalism in 2014. I don't know a whole lot about journalism, so I wrote about something I'm pretty familiar with: The blog is dead, long live the blog.

Sometime in the past few years, the blog died. In 2014, people will finally notice. Sure, blogs still exist, many of them are excellent, and they will go on existing and being excellent for many years to come. But the function of the blog, the nebulous informational task we all agreed the blog was fulfilling for the past decade, is increasingly being handled by a growing number of disparate media forms that are blog-like but also decidedly not blogs.

Instead of blogging, people are posting to Tumblr, tweeting, pinning things to their board, posting to Reddit, Snapchatting, updating Facebook statuses, Instagramming, and publishing on Medium. In 1997, wired teens created online diaries, and in 2004 the blog was king. Today, teens are about as likely to start a blog (over Instagramming or Snapchatting) as they are to buy a music CD. Blogs are for 40-somethings with kids.

I am not generally a bomb-thrower, but I wrote this piece in a deliberately provocative way. Blogs obviously aren't dead and I acknowledged that much right from the title. I (obviously) think there's a lot of value in the blog format, even apart from its massive influence on online media in general, but as someone who's been doing it since 1998 and still does it every day, it's difficult to ignore the blog's diminished place in our informational diet.

Through various blogrolls (remember those?) and RSS readers, I used to keep up with hundreds of blogs every day and over a thousand every week. Now I read just two blogs daily: Daring Fireball and Waxy. I check my RSS reader only occasionally, and sometimes not for weeks. I rely mainly on Twitter, Facebook, Digg, Hacker News, and Stellar for keeping up with news and information...that's where most of the people I know do their "blogging". I still read lots of blog posts, but only when they're interesting enough to pop up on the collective radar of those I follow...and increasingly those posts are on Medium, Facebook, or Tumblr.¹

But anyway, I'll be here, blogging away until 2073. I figure 100 is a good age at which to retire. If I have a point to make, I'll have made it by then. Man, I wonder what crazy YouTube videos there will be to post in 30 years? Probably Wes Anderson filming trials riding in a wingsuit on Mars or something. I can't wait.

[1] And yeah, what about Tumblr? Isn't Tumblr full of blogs? Welllll, sort of. Back in 2005, tumblelogs felt like blogs but there was also something a bit different about them. Today they seem really different; I haven't thought of Tumblrs as blogs for years...they're Tumblrs! If you asked a typical 23-year-old Tumblr user what they called this thing they're doing on the site, I bet "blogging" would not be the first (or second) answer. No one thinks of posting to their Facebook as blogging or tweeting as microblogging or Instagramming as photoblogging. And if the people doing it think it's different, I'll take them at their word. After all, when early bloggers were attempting to classify their efforts as something other than online diaries or homepages, everyone eventually agreed. Let's not fight everyone else on their choice of subculture and vocabulary. ↩

Tags: Jason Kottke   weblogs

At Serious Eats, Kenji Lopez-Alt turned 32 pounds of flour and other ingredients into more than 1500 cookies and in the process discovered how to make the perfect chocolate chip cookie.

You see, I've never been able to get a chocolate chip cookie exactly the way I like. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. Cookies with crackly, craggy tops and the complex aroma of butterscotch. And of course, that elusive perfect balance between sweet and salty.

Some have come close, but none have quite hit the mark. And the bigger problem? I was never sure what to change in order to get what I want. Cookies are fickle and the advice out there is conflicting. Does more sugar make for crisper cookies? What about brown versus white? Does it matter how I incorporate the chocolate chips or whether the flour is blended in or folded? How about the butter: cold, warm, or melted?

So many questions to ask and answers to explore! I made it my goal to test each and every element from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers.

Dang, this is like The Power Broker for baked goods, a cookie magnum opus.

Update: Back in 2007, my wife took a different approach to making the perfect chocolate chip cookie: she averaged the ingredients from 12 of the best cookie recipes she could find. The averaged recipe reads, in part:

2.04 cups all-purpose flour
0.79 tsp. salt
0.79 tsp. baking soda

0.805 stick unsalted butter, softened to room temperature
0.2737 stick unsalted butter, cold
0.5313 stick unsalted butter, melted

Tags: food   how to   Kenji Lopez-Alt

In May of this year, one of the greatest Star Wars stories ever told made the jump from PC and old consoles to the iPad. Today Star Wars: Knights of the Old Republic finally went universal, with a host of new features to welcome iPhone and iPod Touch players into the fold.

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Death walks when Diablo 3: Reaper of Souls is unleashed on March 25. Blizzard announced today the launch will kick off on PC and Mac, as well as revealing a ton of pre-order loot to get players click, click, clicking away. The Standard Edition will ...

[The Brooklyn location of Williamsburg Pizza via Facebook]
The new Lower East Side location of the popular Brooklyn slice joint Williamsburg Pizza opens today at 277 Broome Street. At the new spot, pizzaiolo Nino Coniglio, who once owned Pizzeria del Corso in Marine Park, is serving the same menu of Brooklyn pies and grandma slices, which a lot of the pizza obsessives out there agree are some of the best in the city.

Along with the pies, Williamsburg Pizza also serves heroes and salads. It's open from noon until 11 p.m., operating mostly as a take-out spot, with just 16 seats and a stand-up counter. And yes, both locations do delivery.
· All Coverage of Williamsburg Pizza [~ENY~]

Chipotle does Naples.

It looks a lot like assembly-line Neapolitan pizza cooked in ultra-hot ovens will be the next big fast-casual restaurant market: Chipotle yesterday announced that it'll help the Denver-based Pizzeria Locale open new locations. (The original Pizzeria Locale, which Frasca Food and Wine owners Lachlan Mackinnon-Patterson and Bobby Stuckey opened in May, will remain independently owned.)

A lot like the Umami Restaurant Group's 800 Degrees, which is angling to open in New York next year, Pizzeria Locale offers a set menu of pies — ten in all — but also allows customers to choose their own toppings and combinations. At the end of the assembly line is a state-of-the-art oven that cooks pizzas in two minutes flat; meanwhile, side salads are available, and the restaurant serves wine on tap.

Much like the staggered rollout of its ShopHouse concept, Chipotle will start small and city-centered with Pizzeria Locale, beginning with two test-market locations in Denver. A spokesperson tells USA Today that it's "too soon" to tell if the company will open more Pizzeria Locales in other areas of the country.

Pizzeria Locale [Official Site]
Chipotle gets into the pizza business [USA Today]
Related: Umami Restaurant Group Bringing 800 Degrees to New York Next

Read more posts by Belle Cushing

Filed Under: fast casual, chipotle, denver, pizzeria locale, shophouse, steve ells

A surging number of immigrants from China will soon surpass immigrants from the Dominican Republic in New York City, according to a report from the City Planning Department. It's 235 pages, and you can curl up with it by popping open this pdf, but the short version is that NYC's immigrant population is at a record high, and the leading demographic is Chinese. Some fun facts to scare your xenophobic uncle with: [ more › ]

The NoMad impresses everyone.

As the tourist masses continue to descend on New York during the Thanksgiving-into-Christmas-into-New-Year's season, Grub Street continues to face the same question: Where to take out-of-town friends and family members to eat while they're in the city? You want a place that will show people what a true, non-touristy New York experience is like, but you don't necessarily want to push them too far outside their comfort zone by taking them to eat, say, offal soup on Columbia Street in Brooklyn. The real problem is that there isn't a one-restaurant-fits-all model for entertaining tourists (Balthazar maybe counts, but a person can only eat so much steak frites), so New Yorkers playing host to to visitors constantly need to drum up new suggestions for every person that comes to town. It will now be easier: Grub Street has assembled a fool-proof guide to choosing restaurants for twenty types of visitors, from your sushi-loving cousin to a tween niece that just wants to see some celebrities.

The Guests: Your parents, if they're paying.
The Strategy: You want to take advantage of the free meal, but you need to play it slightly safer than usual in case your parents don't dig offal.
Dover
Rôtisserie Georgette
Marco's

The Guests: Your thirtysomething pal from back home ... and his three little kids.
The Strategy: You need someplace casual and fun, so you won't be embarrassed if the kids cause a riot.
Blue Ribbon Fried Chicken
Murray's Cheese Bar
Mighty Quinn's

The Guests: Your Food Network–loving friend, who actually isn't all that adventurous.
The Strategy: You need to satisfy your friend's celeb-chef-loving ways, but find a place that isn't too out there.
Lupa
American Cut
Craft

The Guest: Your high-school girlfriend ... who's now a vegan.
The Strategy: Find a veg-leaning place that isn't too heavy-handed with an Earth-mother vibe.
The Fat Radish
Dirt Candy
Kajitsu

The Guest: Your online lover, who's in New York for the first time ever.
The Strategy: You need a place that's both cool (if you two click) and somewhat crowded (in case you've been catfished and need to escape).
The NoMad
RedFarm
The Dutch

The Guest: Your sushi-loving cousin, who knows her uni from her unago.
The Strategy: You probably can't score seats at Sushi Nakazawa, but you can find another excellent omakase spot with a New York vibe.
Sushi Ko
Tanoshi Sushi
Sushi Dojo

The Guest: Your pizza-obsessed brother, who is desperate to try some real New York pies.
The Strategy: Yes, Di Fara's Neapolitan pies will go over real well, but you don't have to trek out to Midwood and wait in the cold to find a place your bro will love.
Motorino
Joe's Pizza
Roberta's

The Guest: Your coffee-fiend friend that left New York for Portland.
The Strategy: Take him or her to a new New York-specific shop that doesn't have a West Coast location.
Little Collins
Joe Pro Shop & Headquarters
Whynot

The Guest: Your tween niece, who's dying to take a selfie with a celebrity.
The Strategy: Make her happy while avoiding places like Lavo at all costs.
The Smile
The Spotted Pig
ABC Kitchen

The Guest: Your mother-in-law, who wants to bond with you over holiday high tea.
The Strategy: Avoid stuffy hotels, where afternoon can last for several hours, and choose one of the more relaxed downtown tea rooms.
Bosie Tea Parlor
Podunk
Cha-An

The Guests: Your sorority sister, who really wants to meet up for brunch.
The Strategy: Stay calm. There are plenty of non-brunch-y brunch spots, with short wait times and egg dishes that you can't make yourself.
Chez Sardine
Buvette
La Vara

The Guests: Your grandparents — and their walkers.
The Strategy: Find a spot that's quiet and accommodating, but avoids being stuffy.
Trattoria Il Mulino
Maialino
Porter House New York

The Guest: You aunt, who refuses to leave midtown in between Broadway shows.
The Strategy: Avoid all cheesy pre-theater prix fixe menus, and suggest better spots than your aunt's hotel concierge will.
The Modern
Betony
Gotham West Market

The Guest: Your obnoxious brother-in-law, who took one wine class and now considers himself a sommelier.
The Strategy: Find a restaurant where he can feel free to express his wine geekery (and where he's sure to learn a few new things).
Corkbuzz
Charlie Bird
Estela

The Guest: Your hype-beast friend, who will inevitably Instagram every single bite.
The Strategy: Go someplace brand-spanking-new, of course. It's all about the FourSquare check-ins.
Mission Cantina
Toro
Fung Tu

The Guest: Your hopeless friend who's still trying to make it as a drummer, and is basically broke.
The Strategy: You need cheap food and, if possible, even cheaper booze.
The Commodore
Taquitoria
Bunker

The Guest: Your childhood friend who never moved away from home and still desperately wants to try a food truck.
The Strategy: A few trucks still offer unique foods that you can't find at brick-and-mortars.
Cinnamon Snail
Kimchi Taco
Carpe Donut

The Guest: Your boyfriend's extended family members, who you're meeting for the first time and who would love to try a Cronut.
The Strategy: Let them know you're no magician (and you have no interest in waking up at 5:30 a.m.), then offer a few alternatives. Or go to Dominique Ansel for DKAs, which you can play up as being even better than Cronuts.
ChikaLicious
A.B. Biagi
Levain Bakery

The Guest: Your L.A. food-snob friend, who insists that all New York tacos are atrocious.
The Strategy: Don't try to compete here — no matter how good NYC's tacos really are, your friend will never give in. Instead, choose a food that New York unarguably does better: hot dogs.
Katz's Deli
Papaya King
Shake Shack

The Guest: Your college roommate, who just wants to get drunk and act like an 18-year-old.
The Strategy: Steer him or her away from drinking cheep beer at your local, fratty dive, and check out one of these excellent, but not dour, cocktail bars.
The Heath
Whiskey Soda Lounge
Long Island Bar

Read more posts by Sierra Tishgart

Filed Under: grub guides, new york, situational dining, where to eat

By now, hijacking laptop cameras is an old hacker trick, but new research dug up by The Washington Post suggests there may be a way to do it without setting off a MacBook's telltale warning light, a feature designed to make sure users know when they're being watched. The story starts with a former FBI agent suggesting that, for years, the bureau has has been covertly activating laptops in order to spy on subjects. That's supposed to be impossible, but Johns Hopkins computer scientist Stephen Checkoway may have figured out how it's done.

The key feature is the iSight camera's micro-controller chip, which establishes a hardware-level interlock between the camera and the indicator light. As long as the chip's working, the light will turn...

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True story: I’m self-employed, so for several years we’ve been paying out of pocket for a family health insurance plan (me, my wife, my son) from Independence Blue Cross here in Pennsylvania. We have no group to join, no company plan; we effectively buy health insurance at retail cost. Our rates have steadily increased every year, to the point where as of today, we’ve been paying $1500 a month to cover the three of us, for a plan with good coverage (by U.S. standards) and a $500 deductible.

A few months ago, we got one of those controversial notices that our current plan was being cancelled because it wasn’t compliant with the Affordable Care Act, so we’d have to find a new plan before January. My wife went online, to Healthcare.gov, found a new plan from our same insurer with as good or better coverage — equivalent prescription coverage, same network of doctors and hospitals, same $500 deductible — and our new bill, starting next month, will be $1050 per month. No subsidies or anything like that. We’re just saving over $5000 per year, thanks to Obamacare.

The Fulton Street Transit Center currently being built in the Financial District of Manhattan is shaping up to be not only the biggest place to catch a train in the five boroughs, but also the coolest. Where normally you'd expect the MTA to build tunnels through the ground, at Fulton Street they've assembled one to the sky. The MTA released a time-lapse video and a new set of photos that show a massive net lined with reflectors being installed inside the $1.4 billion dollar hub.

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McLaren, the British company famous for its supercars and its involvement with Formula One racing, is focusing on fine-tuning the details: windshield wipers, to be exact. The company is reportedly working on a windshield wiper system that would make physical wipers obsolete.

The system is expected to use high-frequency sound waves, similar to ultrasounds used by doctors to scan unborn babies, to create tiny vibrations on the screen that would bounce off rain, debris, and insects. Not only does this improve visibility, but it also eliminates the windshield wiper motor in traditional cars and cuts fuel costs. McLaren would be the first to bring this kind of technology to consumer cars, but the system isn't totally new. Military vehicles...

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A White House meeting meant to get technology executives' recommendations on Healthcare.gov was pushed towards a debate over surveillance, The Guardian reports. Sources from the meeting, which included Apple's Tim Cook, Yahoo's Marissa Mayer, and Google's Eric Schmidt among others, say that the White House declared it would focus on the insurance site. "That is not going to happen," one executive reportedly responded. "We are there to talk about the NSA." This declaration is in line with previous attempts to force the Obama administration's hand on intelligence community reform: Yahoo, Google, Apple, Microsoft, Facebook, and more have filed lawsuits or supporting briefs against NSA surveillance, and last week, a tech company coalition r...

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[Photographs: Erin Jackson]

Homesickness for my native Canada always hits me the hardest during the weeks between Thanksgiving and Christmas. Typically, I can dial it back by checking the Toronto weather forecast, but that doesn't stop the food cravings. Visions of honey dip Timbits, Voortman Gingerbread Kids, and heaping plates of poutine dance through my head nightly. So when I discovered that poutine is now available at Trader Joe's, I made scoring a bag my top priority.

The poutine ($3.99) consists of a bag of frozen, straight-cut french fries, packed with a baggie of frozen cheddar cheese curds and a baggie of frozen "beef sauce", the main ingredients in which are water, cornstarch, beef fat, beef, and yeast extract. There's also small amounts of salt, garlic powder, onion powder, and tomato paste for flavor.

Preparation is pretty simple: bake the fries in the oven, thaw the sauce and curds in simmering water, then put it all together on a plate. The final step (putting the assembled plate back into the oven for a few minutes) is essential. It warms the sauce and curds up a few important degrees—don't worry, the cheese won't melt.

So, how does it taste? Pretty delicious! The fries baked up beautifully, and while the sauce was slightly gelatinous, the balance between its muted beefiness and the extra boost of savory flavors from the onion and garlic powder made it tasty enough to satisfy my craving. Best of all: despite being thawed from frozen, the cheddar cheese curds had a mild tang and actually squeaked! This is the hallmark of quality poutine, and where most imitators fall short.

You could achieve much tastier results by making your own gravy from scratch, but even if you go that route, it's still worthwhile to buy the kit, especially if you live in a part of the country where squeaky curds are impossible to find. Four bucks for a bag of frozen fries and a generous handful of curds that squeak is still a solid deal in my book.

Trader Joe's poutine isn't on the level of the top poutineries in Montreal, but as an introduction to the dish, or a means to satisfy a craving (when the real thing isn't in reach), it's awesome. I'll be back to buy more, in bulk.

About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax

2013

Two of the most impressive feats of aeronautical engineering to make headlines in the last week are Iran's successful launch of a monkey into space on a rocket and Dominique Ansel's successful shipments of flash-frozen Cronuts to the West Coast, but not necessarily in that order. The founder and chief executive of Goldbely says it took twenty test shipments and a lot of Cronuts to figure out how to ship the pastry thousands of miles without losing its crunch and texture. Meanwhile, First We Feast takes a spectacular look back at the year in Cronuts, which includes crazy stories of marriage proposals, celebrities, and even a tearjerker or two. [Businessweek, FWF, Related]

Read more posts by Hugh Merwin

Filed Under: the year in cronuts, cronut, cronuts, dominique ansel, goldbely

The US military isn't alone in planning custom, Iron Man-inspired armor. Iron Man Factory, an independent outfit with its own Tony Stark ambitions, aims to mass produce its own injection-molded line of (unlicensed) Iron Man Mark III suits. And it'll need 5,000 preorders of $1,999 to pull of a full production run.

The company already has a 3D-printed suit to show off, and its an impressive piece of kit, boasting a lightweight carbon fiber body, metal joints, and an LED array powered by AAA batteries. The helmet's faceplate even slides in and out of place with sensor input. According to TechCrunch, the 30-40 person team behind the project has a factory based in Shenzen specializing in injection molding, and needs to curry favor with...

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If this morning's Greatest Supermarket Opening Of Our Time wasn't enough for you, get ready for more Whole Foods in your face. The luxury grocer has announced plans for yet another pricey market, this time in Midtown right next to Bryant Park. The WSJ reports that the grocer has inked a deal for a 32,000, two-floor space at 1095 Sixth Avenue between 41st and 42nd Streets; it will be the one of four new stores planned for the city, including outlets in Harlem and Williamsburg. [ more › ]

French company Lëkki specialises in turning old consoles into new things of beauty. We've shown you their Super Nintendo work before, but they're now offering some Nintendo 64s as well.

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It's not a traditional game, and would never have had a traditional "release date", so today is the closest DOTA 2 will get. After years of betas, invites, sign-ups and queues, the game is now open to everyone.

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“A visualization of global weather conditions, forecast by supercomputers, updated every three hours.”