The Financial Times has called for better capitalism in The New Agenda, the newspaper's first major brand campaign since 2008.
To mark the occasion, The Financial Times scrapped its paywall for September 18, while also distributing its print edition wrapped in its new campaign cover.
Headlined as Capitalism: Time for a Reset the discussion will concentrate on the pursuit of profit and how to promote a broader sense of corporate purpose. The Financial Times aims to challenge leaders in the boardroom and beyond to safeguard the future of free enterprise and wealth creation by pursuing profit with purpose.
The New Agenda campaign will also be manifested in branded events, field marketing, through partnerships and sponsorships, and other communications.
To introduce the new concept, editor Lionel Barber said: "The liberal capitalist model has delivered peace, prosperity and technological progress for the past 50 years, dramatically reducing poverty and raising living standards throughout the world." "But, in the decade since the global financial crisis, the model has come under strain, particularly the focus on maximizing profits and shareholder value. These principles of good business are necessary but not sufficient. It's time for a reset," he continued.
The campaign is entirely content-driven. Through a series of incentives and articles, audiences will be encouraged to consider the implications of great economic and societal change, including the ethics of investing, the potential risks of high technologies, and the future of the corporation itself.
Finola McDonnell, FT's chief communications and marketing officer, said: "Our readers want a guide to the risks and opportunities that disruption brings. But they also want to be challenged: The FT has the authority and credibility to ask fundamental questions of business and, with this campaign, we are highlighting the choices that will determine the future of the economic order, reflecting what we do every day through our unrivalled journalism."
To Read A Sample Of The New Agenda Content Click Here
Omilo Greek Language and Culture inspires people from all over the world to learn Greek, while exploring Greece. They offer 1- and 2-week courses for adults that combine beautiful course locations, experienced teachers, and a balanced combination of Greek classes with cultural activities. All these make Omilo a place where people enjoy learning modern Greek and have fun.
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Hermes of Praxiteles, also known as Hermes and the Infant Dionysos, is an ancient Greek sculpture, depicting Hermes, the messenger of the gods, and the infant Dionysus, the god of wine. The statue was discovered in 1877 in the ruins of the Temple of Hera at Olympia and it is made of Parian marble. It is attributed to Praxiteles and dated around the 4th century B.C. Praxiteles was one of the prominent sculptors in the Late Classical period in Greece.
Like all the sculptors of this era, in his sculptures, he mostly used to depict the gods and goddesses of the Greek pantheon. The sculpture shows Hermes resting in the trunk of a tree, while the baby is trying to take something from his hand. While Hermes' right arm is missing today, originally it would have probably held a bunch of grapes, taunting the infant. As the myth suggests, Zeus ordered Hermes, his messenger, to hide the newborn from his wife Hera and take him to the nymphs in Crete. Hermes of Praxiteles is displayed at the Archaeological Museum in Olympia.
Dakos, whether you eat it for breakfast, lunch or as a snack any time of the day, it is always wholesome and filling. To make dákos you start with bread rusks. We like the traditional barley krithári or wholemeal olikís alésios rusks with their chunky texture and wholesome flavour. The word ντάκος comes from the way the bread is prepared. This is slicing the bread loaf three quarters of the way through and then baking. Bread rusks paximádia are enjoyed throughout Greece.
Traditionally in Greece paximádia are made by cutting slices from a loaf of fresh home-made bread and then baking them again in the oven till crunchy.
As you can see dako and paximádia are very similar, the difference being how they are cut before they are cooked.
Drizzle a little water on the rusks to soften, then pore plenty of Cretan olive oil over them. Grate fresh garden tomatoes directly onto the rusks and add onion rings.
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