Trader Talk

• The suprising way smart investors survive market chaos

  n the latest Trader Talk, host Kenny Polcari reveals how to navigate market volatility with disciplined, fundamentals-based investing. He emphasizes that despite uncertainties from tariffs, geopolitical tensions, and shifting consumer sentiment, thorough financial analysis and a focus on quality large-cap growth stocks are key to long-term success. Join Polcari on Trader Talk as he speaks with Barbara Doran, founder and CEO of BD8 Capital Partners. Doran advises investors to resist panic, manage risk carefully, and stay committed to their investment thesis even during turbulent times. Trader Talk with Kenny Polcari on Yahoo Finance delivers expert analysis and actionable insights. Drawing on decades of trading floor experience, we empower you to navigate market volatility and keep your portfolio from getting burned. Watch more episodes of Trader Talk at https://finance.yahoo.com/videos/series/trader-talk/ Thoughts? Questions? Fan mail? Email us at [email protected]. Yahoo Finance’s Trader Talk is hosted by Kenny Polcari and produced by Langston Sessoms.

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• Disciplined investing and education pave the way to lasting wealth

  In the latest Trader Talk, host Kenny Polcari speaks about why the “buy the dip” mantra isn’t always a winning strategy and how disciplined, fundamentals-based investing creates lasting wealth. Rob Luna, an entrepreneur and founder of Rob Luna Wealth Academy, recounts his journey from humble beginnings to building a successful wealth management business. He emphasizes that investors must analyze earnings, revenue growth, and debt levels to avoid catching falling knives. Both Polcari and Luna agree that a clear investment thesis, early financial planning, and ongoing financial education are essential for navigating volatile markets and bridging the wealth gap. Steak Pizzaiola Ingredients Steak (about ¾ inch thick, your preferred cut) Olive oil Oregano Garlic (crushed or sliced) 1 white onion, sliced 1 red bell pepper, julienned 1 green bell pepper, julienned 1 can crushed tomatoes (not purée) Red wine (about ½ cup) Salt & pepper Crushed red pepper flakes (optional) Steps Sauté Aromatics In a saucepan, heat olive oil over medium heat. Add crushed or sliced garlic, cooking until golden (about 1–2 minutes). Stir in sliced onion and julienned peppers. Cover and let them soften (about 5 minutes). Make the Tomato Sauce Add the crushed tomatoes, oregano, and optional crushed red pepper flakes. Turn heat up to bring to a quick boil, then reduce to medium. Pour in red wine (about ½ cup), salt, and pepper. Simmer for 10–12 minutes until the sauce thickens. Season & Sear Steak Rub steaks with olive oil, salt, and pepper. (Use just enough oil to lightly coat.) Heat a skillet (preferably ribbed) on high. Sear steaks for about 3–4 minutes on one side, then flip and cook another 3–4 minutes, depending on desired doneness. Combine & Simmer Reduce heat to medium-low. Add the prepared tomato sauce directly into the skillet with the steaks. Cover and simmer for about 5–10 minutes (depending on how well-done you like your steak). Finish & Serve Remove steaks from the skillet and plate them. Stir and scrape the skillet to deglaze, incorporating any browned bits into the sauce. Spoon the sauce over the steaks. Serve immediately with a glass of Chianti or your favorite table wine.

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• How embedded finance is changing fintech

  In the latest Trader Talk, host Kenny Polcari speaks with Donato Cuttone about how technology and “embedded finance” are reshaping brokerages. Cuttone, who spent decades on the NYSE floor before joining DriveWealth Institutional, explains how the old system of opening traditional brokerage accounts is giving way to digital wallets, fractional trading, and automated “round-up” features. These innovations enable investors—even those overseas—to buy fractions of US stocks for as little as a dollar, 24 hours a day, five days a week. Adapting to this shift, Cuttone says, brokerages require new routing and settlement frameworks that can handle massive transaction volumes and same-day clearance. Regulators still lag behind as markets move from analog to digital, but modern tech can bridge the gap. Polcari likens the evolution to cooking this week's dish Veal Osso Bucco: patience, adaptability, and a willingness to embrace innovation are the key ingredients for success. Veal Osso Bucco Ingredients Osso Bucco 6 veal shanks Kosher salt & freshly ground black pepper Flour (gluten-free optional) Extra-virgin olive oil 1 large onion, roughly chopped (about 1 cup) 2 carrots, peeled and roughly chopped (about 1 cup) 1 stalk celery, roughly chopped (about ¾ cup) 1 small can tomato paste (not purée) 8 medium garlic cloves, crushed or finely chopped Red wine (for deglazing) Beef broth Gremolata ½ cup flat-leaf parsley, finely chopped 1 tablespoon lemon zest (from 1–2 lemons) 2 garlic cloves, minced ServingPolenta (prepared according to package instructions) Steps Preheat Oven Heat oven to 350°F. Season & Dredge Rinse veal shanks and pat dry. Season with salt and pepper. Dredge each shank in flour (use gluten-free flour if desired). Brown the Shanks Heat olive oil in a frying pan over high heat. Brown shanks on all sides, searing to lock in juices. Transfer to a roasting pan, leaving space between them. Add Aromatics Scatter the chopped onion, carrot, celery, and crushed garlic over the shanks. Sprinkle a little lemon zest on top. Deglaze & Make Sauce Return to the frying pan. Deglaze with red wine, scraping up any browned bits. Stir in beef broth and the tomato paste. Bring to a boil, then reduce heat and let it thicken for about 4 minutes. If needed, add a bit more broth to maintain a saucy consistency. Braise Pour this wine-broth mixture over the veal shanks in the roasting pan. Cover tightly and place in the 350°F oven for 1 hour. Reduce heat to 325°F and continue cooking for another 4 hours, until veal is very tender. Puree Half the Veggies Remove half of the cooked vegetables and puree them to create a smoother sauce. Make the Gremolata Combine parsley, lemon zest, and minced garlic in a small bowl. Set aside to use as a bright finishing touch. Plate & Serve Spoon polenta onto each plate, forming a bed. Place a veal shank on top of the polenta. Surround the shank with the remaining (non-pureed) braised vegetables. Drizzle some of the pureed sauce over the top. Garnish with gremolata. Enjoy with a robust red wine like Brunello di Montalcino. Buon appetito!

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• Why this strategist raised their recession odds

  On this week’s Trader Talk, host Kenny Polcari stresses that emotional trading—chasing hot stocks or panic-selling at minor dips—is a surefire way to lose. Instead, decisions should hinge on strategy and data. Guest Kristina Hooper, Chief Global Market Strategist at Invesco, raises U.S. recession odds to 30–35%, citing four simultaneous “swing factors”: tariffs, China’s stimulus uncertainty, renewed inflation pressures, and looming spending cuts. This combination has rattled corporate plans and heightened market volatility. The bottom line? Markets hate guesswork and emotional overreactions. Polcari and Hooper agree that level-headed, well-researched approaches outperform impulsive trades every time. Porcini Rubbed Rib-Eye (Tagliata Style) Ingredients Porcini Rub 1 oz dried porcini mushrooms (ground into a fine powder) 2 tablespoons sugar 1 tablespoon salt & pepper (combined) 4 garlic cloves, chopped ¼ cup olive oil Steak & Garnish 1 bone-in rib-eye steak (or preferred cut) Additional salt (for seasoning the steak) 1 tablespoon olive oil (for searing) Arugula (a handful) Thinly sliced red onion 1 lemon (for fresh lemon juice) Shaved parmesan cheese Steps Make the Porcini Rub Combine the ground porcini, sugar, salt & pepper, chopped garlic, and olive oil in a bowl. Mix into a paste-like consistency. (Optional: Make a larger batch to store in the fridge for future use.) Season & Rub Lightly salt the rib-eye. Massage the porcini rub all over the steak, coating thoroughly. Preheat Oven Heat your oven to 400°F. Sear the Steak Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Carefully place the steak in the hot skillet and sear until browned on each side. Finish in the Oven Move the cast iron skillet with the steak into the preheated oven. Cook for 5–8 minutes, depending on thickness, until an instant-read thermometer in the center reaches 135°F (for medium-rare). Rest the Steak Remove from the oven and tent the steak with foil. Let it rest for 10 minutes to retain its juices. Slice & Plate Slice the steak at an angle (tagliata style) and fan out on a serving platter. Arrange arugula and red onion slices on the plate. Place the sliced steak on top, drizzle with a bit more olive oil and a squeeze of fresh lemon juice. Top with shaved parmesan cheese. Trader Talk with Kenny Polcari on Yahoo Finance delivers expert analysis and actionable insights. Drawing on decades of trading floor experience, we empower you to navigate market volatility and keep your portfolio from getting burned. Watch more episodes of Trader Talk at https://finance.yahoo.com/videos/series/trader-talk/ Thoughts? Questions? Fan mail? Email us at [email protected]. Yahoo Finance’s Trader Talk is hosted by Kenny Polcari and produced by Langston Sessoms.

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• How long-term energy plays outshine short-term hype

  What do chasing oil prices, a forward-looking energy strategy, and a bison burger recipe have in common? They’re at the heart of the latest Trader Talk episode, where host Kenny Polcari and guest Lou Basenese dive into why focusing on the bigger trend in energy is far more profitable than reacting to every price swing. Broadcasting from the New York Stock Exchange, Polcari draws on decades of Wall Street experience to cut through the noise and help you build a smarter, steadier investment playbook. Polcari opens by warning against “chasing oil”—the practice of rushing into energy stocks the moment prices tick up or selling at the first sign of a downturn. He explains that oil is inherently volatile, subject to geopolitics, production decisions, and economic cycles. Instead of betting on short-term moves, Polcari advocates zooming out: Oil demand remains robust, and US producers have become major global players, helping stabilize prices in the long run. Basenese, executive vice president of Market Strategy at Prairie Operating Company, elaborates on a growth-focused approach to domestic energy production. He emphasizes that new drilling technologies have changed the game, allowing smaller firms to tap proven reserves more efficiently, often at attractive valuations. Rather than trying to guess the next $150-per-barrel spike, Basenese suggests zeroing in on companies poised to thrive over time—particularly those balancing production, acquisitions, and sustainability in areas like Colorado’s DJ Basin. As always, Polcari wraps with three essential market tips—review the macro outlook, form your own opinion, and keep a calendar of key events—before serving up his signature recipe, this time a Big Board Bison Burger inspired by NYSE history. It’s a perfect blend of American heritage and forward-thinking strategy, both on and off the trading floor. Big Board Bison Burger with Market Rally Onions Recipe Ingredients The Bison Burger 1 pound premium American bison (makes 2 substantial patties) Broker’s Blend:1 teaspoon coarse sea salt 1 teaspoon freshly cracked black pepper ½ teaspoon garlic powder Sharp white cheddar, sliced Brioche buns, toasted Market Rally Onions 1 thinly sliced sweet onion 2 tablespoons butter 1 ounce bourbon 1 tablespoon maple syrup Wall Street Sauce ¼ cup mayonnaise 1 tablespoon Dijon mustard 2 tablespoons minced roasted red peppers 1 tablespoon fresh herbs (e.g., chives or parsley) Pinch of cayenne (to taste) Optional Toppings Butter lettuce Steps Season the BisonForm two burger patties from the bison. Season both sides with Broker’s Blend (salt, pepper, garlic powder). Prepare the OnionsIn a pan over medium heat, melt butter. Add sliced onions and cook until they soften. Stir in bourbon and maple syrup, and continue cooking until onions are golden and caramelized. Grill or SearGrill or cook bison patties in a cast iron skillet for about 4 minutes per side for medium-rare. Bison is lean, so avoid overcooking. Top with CheeseDuring the final minute of cooking, top each patty with sharp white cheddar. Cover or tent with foil briefly to help the cheese melt. Toast the BunsToast brioche buns until golden brown. Mix the SauceIn a small bowl, combine mayonnaise, Dijon mustard, roasted red peppers, fresh herbs, and a pinch of cayenne. AssembleSpread Wall Street Sauce on the toasted buns. Add butter lettuce (if desired). Place the bison patty with melted cheddar. Top with the bourbon-maple onions. Trader Talk with Kenny Polcari on Yahoo Finance delivers expert analysis and actionable insights. Drawing on decades of trading floor experience, we empower you to navigate market volatility and keep your portfolio from getting burned. Watch more episodes of Trader Talk at https://finance.yahoo.com/videos/series/trader-talk/ Thoughts? Questions? Fan mail? Email us at [email protected]. Yahoo Finance’s Trader Talk is hosted by Kenny Polcari and produced by Langston Sessoms.

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