Word: quarterly
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Most large companies have released their first quarter earnings and the critical economic figures for March and April are out. A growing number of economists say that the consumer will begin to conquer his panic by year's end and GDP will revive as if nothing had happened. The most recent poll from the Blue Chip Economic Indicators newsletter shows that many analysts expect GDP to recover as early as the third quarter but since that the measure was down 6% the last two quarters, such a swift recovery would be like building the Great Pyramid by hand...
...many very important indicators until July. The rate at which unemployment is rising is supposed to slow. If so, May should be the last month that the figure can rise by more than 500,000. If June is much worse, then the recovery is hardly taking hold. Second quarter earnings for banks will have to be relatively strong or the hope of a rebound in the sector, which the "stress tests" indicated is possible, will dwindle. Investors may begin to think that the test criteria were too liberal. If that happens, the public's faith in the capacity...
...received $15.4 billion from the Troubled Asset Relief Program and its total loan request could top $27 billion before the company completes its restructuring, a GM spokesman says. Even that figure assumes that GM's cash burn, which was running more than $3 billion per month in the first quarter, begins to slow later in the year. If the recession deepens, GM could be back at the bar for more. (Read about the success of GM's Chinese division...
However, FlyBy is hoping that we're only in the first quarter of this most intriguing game. The 'Poon is too obvious a suspect...does someone else have the time and level of boredom to do this? Where's the motive? Can we at least get a copycat? Otherwise, this weird occurence will end as just that...merely weird...
...rest of New York City's haute cuisine scene is languishing during the recession, there's at least one culinary quarter that's scaling new heights: the lowly pizzeria. From Williamsburg to the West Village, pizza parlors are going gourmet - importing real Italian chefs, embracing old-world baking techniques and using luxurious ingredients previously reserved for more conventional five-star fare...