February 2020

Most of us have been enduring a self-imposed penance since January 1, attempting to make amends for the excesses of the holiday season. For weeks it has been a steady stream of Spartan meals, limited sugar and starches, miniscule portions of fat, more sleep, more exercise, and only the occasional tipple of alcohol. Not fun.

Then along comes February 14, like a last-minute call from the governor, and suddenly we’re given a reprieve. On Valentine’s Day, life takes a familiar leap backwards into the world we know and love: Another glass of champagne? Why yes, I’d love one! Wine and dine me by candlelight? Mais oui! Then dip me in chocolate and roll me in rose petals, please.

Hearts. Flowers. Candy. You know the drill. But Valentine’s Day is not just for lovers. Teachers, classmates, neighbors, co-workers, and special service people all deserve a dose of loving appreciation. Preferably without breaking the bank.

The farmers’ market has you covered for flowers—so fresh, so beautiful that no one will guess their bargain prices. But when it comes to edibles, consider a decadent candy laced with delicious ingredients that actually have some nutritional value. And you can make it yourself, with little effort or expense. Homemade candy may seem daunting—as well it can be. But chocolate bark is about as easy as it gets.

Since the moisture in fresh fruit could cause problems with the chocolate setting and would also dramatically reduce the longevity of the bark, now is the perfect time to check out the farmers’ market’s inventory of dried fruits and nuts. Instead of the leathery morsels you may encounter elsewhere, farm-fresh dried fruits are pleasantly moist and flavorful. And your Valentine’s Day will never be ruined by rancid nuts.

Show a little love this year and make some candy for someone. Even if that someone is you.

Dried Fruit & Nut Valentine Bark

1 cup California walnut halves and pieces, or whole California almonds

2 cups (12 ounces) finely chopped bittersweet or semisweet chocolate, or chocolate chips

2 cups (12 ounces) chocolate melting wafers or candy melts*, or 2 more cups of chopped chocolate or chocolate chips

1/4 teaspoon fine sea salt

1 1/2 cups coarsely chopped dried California fruit, such as apricots, cherries, blueberries and/or raisins; unsweetened coconut flakes; or finely chopped candied ginger

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil and set aside.

• Spread the nuts in a pie tin or other small baking dish and bake, stirring once or twice, until lightly toasted and fragrant, 8 to 10 minutes. Let cool. Chop coarsely.

• Combine the chopped chocolate, chocolate melting wafers, and salt in a heatproof bowl that will fit snugly over a medium saucepan. Set aside.

• Fill the saucepan with 1 or 2 inches of water, or enough that will not touch the bottom of the bowl when it is in place. Bring the water to a boil. Reduce the heat to low and fit the bowl of chocolate over the barely-simmering water. Stir with a silicone spatula until melted and smooth.

• Remove the chocolate from the heat and let stand 5 minutes to cool slightly. Add the dried fruit and nuts, barely stirring to incorporate. (You don’t want the fruit and nuts completely covered with chocolate. Some of them should peek through the finished chocolate bark.) Spread the mixture onto the prepared baking sheet until the chocolate is about 1/8-inch thick. (The top surface will remain “bumpy” from the fruit and nuts.) Refrigerate 30 minutes or until firm. Break into irregular pieces. Refrigerate in an airtight container for up to 1 week, or freeze for longer storage. Serve chilled or at room temperature. Makes about 2 pounds.

*Most craft stores sell candy melts, which unfortunately include a rather scary list of ingredients. Check the baking aisle of well-stocked supermarkets for a better quality version made with more real chocolate flavor, such as Ghirardelli Chocolate Melting Wafers.

Cook’s Tips

–Tempered chocolate, the result of a somewhat tedious process of heating and cooling, delivers the gloss and snap we associate with commercial candy. I’ve taken a shortcut here by combining real chocolate, for flavor, and melting wafers, for texture.

–I am partial to dark chocolate, but white or milk chocolate works equally well. For best results, however, opt for a high-quality brand.

–Some cooks choose to pour the plain melted chocolates onto the parchment, and then artistically arrange the dried fruit(s) and nuts over the top. If you have time for that in your life, more power to you. I’ll stick with stirring them in.

–Try cutting the finished bark with a knife if you must, but it is highly unlikely you’ll end up with perfect squares—let alone heart-shapes, if you’ve got that crazy idea in your head. Simply embrace imperfection by using your hands to break the candy into irregular shapes. It’s called “bark” for a reason.

For a thoughtful Valentine gift, pack pieces of bark into a cellophane bag and tie with a red ribbon.

The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.

My column last month, where I warned about the dangers of embracing Socialism, sparked some lively conversations. To those of you who took the time and made the effort to connect and voice your opinions directly, I thank you.

Whenever I write an opinion piece, it is just that—my opinion—and as is true with everyone, that opinion is based upon my understanding and life experience up to that point. Also like everyone, I don’t know everything and never will, and I’m prone to sometimes believing that my perspective is the only one.

One of the best pieces of advice I ever received in how to deal with opinions one might not agree with came from renowned Alamo artist, Beth Batchelor, who said the best thing to say when someone says something you don’t readily agree with is, “Well, you could be right.” And she was right about that!

What I subsequently discovered about that however, in my own case at least, was that instead of making it easier to be dismissive about the opinions of others, I found it forced me to really think that way—to be more open to considering ideas and opinions I might not initially think plausible.

That said, while we all lack the ability to be an eternally-winning contestant on the game show “Jeopardy,” having a well-rounded foundation of knowledge is helpful, particularly as it applies to things like public policy and making decisions about who to vote for. Knowing something about how government functions and what our founding documents assert, for example, are quite important when it comes to discerning what impact the election of any given candidate may have upon the future.

With that in mind, let me ask you: Are you worried? I am. By and large, Americans appear to be more knowledgeable about trivial things and less so about things that affect us all and the future we face. Why do I think this? Consider these points:

In a recent Washington Post article, columnist Max Boot said, “A survey by the American Council of Trustees and Alumni found that ‘more Americans could identify Michael Jackson as the composer of Beat It and Billie Jean than could identify the Bill of Rights as a body of amendments to the U.S. Constitution.’”

A 2017 poll from the University of Pennsylvania’s Annenberg Public Policy Center found that 37 percent of those polled could not name a single right protected by the Bill of Rights, only 26 percent could name all three branches of government, and 33 percent could not name a single branch of government. A 2010 Pew Research Center poll revealed that only 28 percent were able to name the chief justice of the Supreme Court.

Aside from ignorance in these vital areas, we have other challenges. According to the National Science Foundation, one in four Americans thinks the Sun orbits the Earth.

I would argue that the greatest challenge we face isn’t our propensity toward entrenched opinions or even basic ignorance, but in how we treat each other in dealing with these differences. Civil debate is healthy, and we are better and more likely to create productive outcomes when we allow others express their ideas openly, without judgement or hostility.

Productive dialogue can begin by saying something as simple as, “Well, you could be right.”  

Valentine’s Day is here and with it, as always, comes the hope of unexpected love, or possibly, passion restored to an existing love. Every year, ardent lovers puzzle over just the right elixir to offer their sweethearts in anxious anticipation of igniting a spark of romance or fanning the flames of a slow-burning blaze. This year, look to Southwestern France on the Atlantic Coast. Beyond the historic city of Bordeaux, along the banks of the Garonne and Ciron Rivers, lies the renowned Sauternes region. This is the home of Sauternes, arguably the most famous sweet wine in the world. This rare and beautiful wine is just the potion to offer your beloved on the celebrated day of St. Valentine.

Sauternes (and the neighboring district of Barsac) is a region entirely devoted to the production of eponymous fine, sweet wines. Forget everything you know about sweet wines. Sauternes is surely the opposite. Perfectly balanced with high acidity and alcohol, these elegant wines are luscious marvels that have been savored by royals and the privileged classes for centuries. Not cheap in quality or price, Sauternes is a wine revered for both its divine flavor and its class.

Sauternes is created from semillon and sauvignon blanc grapes that have been infected with the fungus, botrytis cinerea, or as the French like to call it, “noble rot.” The grapes are left on the vine until they begin to whither and then gently harvested when a soft, powdery gray mold covers the bunches. No one in their right mind could imagine that such an astounding wine might be crafted from rotted grapes, so it’s likely that the discovery of Sauternes was made quite by accident centuries ago.

This region of France offers a singular ecosystem where noble rot thrives. Situated on the banks of two rivers, the cold morning mists coupled with warmer, dry temperatures later in the day, create the perfect environment for botrytis to grow. Botrytis causes the grapes to dehydrate and concentrates the sugar in the remaining juice. The berries are carefully picked by hand and pressed with great care before a long fermentation of up to a year in oak barrels. After fermentation, Sauternes are aged for a minimum of two years.  

 The flavor of Sauternes can be likened to ripe apricots and honey with a vibrant minerality, ripe and opulent on the palate. The color of the wine is golden and just a small amount is enjoyed at a time. Sauternes is not gulped but sipped slowly so as to savor every last delightful drop.

At about 13% alcohol and 12% residual sugar, Sauternes is not a wine for the timid. It is, however, extremely versatile. Some claim the ultimate food pairing with Sauternes is rich foie gras. Others prefer to enjoy their Sauternes with a dessert such as apple pie or the French Tarte Tatin. Residents of the Sauternes region insist the wine can be effectively and deliciously paired with a full meal and should not be limited to just appetizers and desserts. Still, many aficionados prefer to sip Sauternes on its own without the necessity of food. Whatever your preference, Sauternes never fails to impress.

The very best Sauternes is Chateau D’Yquem, which carries the highest rating of “Premier Cru Supérieur Classé.” If you are unable to find Yquem, don’t hesitate to purchase any other Sauternes or Barsac. With their unwavering attention to detail, the wines from this incredible region are truly the best of the best. 

Usually sold in half-bottles, a Sauternes is the ultimate sweet to bestow upon your beloved. Pour this golden elixir into a beautiful crystal glass and watch your evening transform. It’s like nothing you’ve ever experienced.

Happy Valentine’s Day! Cheers!

If one was to choose a child prodigy, an absolute master of pianistic talent and abilities as a brilliant composer of piano music of the 19^th century, it would have to be Frederic Chopin. His skills on piano were legendary as were his compositions for solo piano, with small ensemble, and orchestra.

Early Background

Chopin (1810 – 1849) was born into a middle-class family in Zelasowa Wola not far from Warsaw, Poland. His father, Mikolaj (Nicolas), a Frenchman who had quite a few occupations, was a tutor for aristocratic families in Warsaw. This position exposed young Frederic to cultured Warsaw society. His father also played flute and violin and eventually became a professor at the Warsaw Lyceum. Chopin’s mother, Justina, from Poland, introduced young Frederic to music. His talent for music was obvious at an early age, and he studied music beginning at age six. Chopin composed and published his first piece at age seven and began his career as a concert pianist at age eight. His general education was adequate but not great. A true child prodigy, he studied at the Warsaw Conservatory from 1826 where he graduated with honors in 1829.

Chopin left on an extended concert tour of the main German cities, ending in Paris, France. He subsequently left Poland for good and settled in France, his father’s homeland. Some years later, in 1835, he became a French citizen.

In France he supported himself by selling his compositions and by giving piano lessons. Chopin was in great demand as a piano teacher. As a soloist he was known for his exquisite playing, his ability to improvise, and his delicacy and beauty of tone. His temperament and style were more conducive to a small salon rather than a large concert hall.

The study of composition was enhanced by his teacher and mentor, Joseph Elsner. In Chopin’s early period he composed two of his most distinguished piano compositions, both piano concerti, where the orchestra plays a secondary role to the piano. His manner and style eventually caught on with the Parisian public and he became one of the most popular, in demand, and well-paid performers in Paris.

It was in Paris where he met Franz Liszt with whom he often appeared in concerts. They became friends and Liszt helped Chopin gain a following and a great reputation. He developed friendships with other famous romantic period composers including Mendelssohn and Berlioz.

Chopin’s Mature Period

He wrote some 170 works for piano. In his writing he was fond of long, rather sustained lines, and soring melodies, frequently embellishing those melodies.  He often used folk music and dances from his native Poland.

Many historians and musicologists have said Chopin was much more comfortable in shorter musical forms. He was particularly fond of dance music. His waltzes reflected this love of the form but interestingly, the waltzes were not very danceable, due to their unexpected and surprising changes of tempo and rhythm.

The year 1837 saw the beginning of a ten-year period in Chopin’s life with French writer, Amantine Dupin, who used the male penname, George Sand. She apparently inspired Chopin during some emotionally troubled but productive and prolific times, composing some of his greatest music. During this period, he was experiencing some health problems. Their relationship ended unhappily and rather suddenly in 1847.

In the 19^th century, the advanced mechanics of the piano were continually improving. One improvement that Chopin used to good measure was the damper pedal, as he was able to sustain chords with the use of this pedal.

Chopin’s Musical Output

When commenting on Chopin’s music, in general, Martin Bernstein in his book, An Introduction to Music, reflects that Chopin wrote with elegance and refinement. This is a generally held opinion by many learned musicians. His music exhibits great variety and he was not afraid to use dissonance in his composing, but not to an extreme. 

Among his many works are: 19 Nocturnes – his most popular pieces suggesting calmness in nighttime; 24 Preludes – short pieces in major and minor keys; 24 Etudes (French for studies). These Etudes are pieces to develop instrumental technique. Four Scherzos, in triple time with a rapid tempo. Three impromptus, communicating an impression of improvisation. Four ballades; extensive pieces, narratives in music, often lyrical and heroic in tone, suggesting stories. Waltzes, including some reminiscent of Austrian or German dance forms. Mazurka; a lively Polish peasant dance, with a lively tempo in triple rhythm. His ballads and Mazurkas were some sources for his rhythms and unusual melodies. Polonaise; a more formal, slow, courtly processional dance in triple rhythm of Polish origin. These last three forms show that Chopin was a champion of the Polish Nationalistic School. Chopin was a passionate Polish Nationalist who loved his country but detested with a vengeance the Czarist Regime. He also wrote two Piano Concertos (No. 1 & No. 2). His works represent a substantial output for someone so young.

Not too long ago I saw a film depicting the life, trials, and tribulations of Frederic Chopin, titled, A Song to Remember. The film, released in 1945, was directed by Charles Vidor with music by Miklos Rozsa. The movie starred Cornel Wilde as Chopin. Paul Muni played Professor Joseph Elsner Chopin’s teacher and mentor who guided Chopin in his early years in Poland and early adulthood.

Merle Oberon played George Sand, with whom Chopin had a ten-year association. In some ways it was fictionalized, and in other ways it was quite accurate, according to what we know now through research and the writings of musicologists.

Unfortunately, he didn’t live a normal lifespan. He would have left many more masterpieces with historic significance for us to enjoy. In 1849, at the age of 39, Chopin died of consumption (tuberculous).

A quote from Chopin: “Simplicity is the final achievement. After one has played a vast quantity of notes and more notes, it is simplicity that emerges as the crowning reward of art.”  

Mark Your Calendar!  for American Icons: Goldman, Rogers, and Sousa, our annual concert at the Blackhawk Museums, March 15^th at 2:00 p.m. Come early, Free Parking. Visit our website at danvilleband.org for up-to-date information about the Danville Community Band or reach me at banddirector01@comcast.net.

Spend a few minutes with Carol Tan, owner of the exciting new Japanese fusion restaurant Aozora which opens this March in the Danville Livery, and you can’t help but be drawn into her engaging energy. She often punctuates her spoken sentences with a laugh and a clap, and her eyes constantly dance with glee. What Tan, owner of five Bay Area restaurants, was particularly gleeful about when I sat down to talk with her in December was a chance to bring her restaurant and her energy to the Livery, a center she fell in love with right away. “I just love this center,” she said. “I love the wood storefronts and the trees. It’s peaceful. My restaurant is going to bring people in here. They will want to eat at my restaurant and then see what a cool place this is.”

Aozora will feature a modern menu spotlighting fresh, high-quality ingredients. Tan is obsessed with quality, both in her life and in her restaurants. “If you want to have quality of life, you need quality products,” she said. “And only high-quality ingredients make high-quality dishes.”   One of Tan’s favorites is the Gyu Tataki, a Wagyu beef with daikon, ponzu and crisp garlic. The beef cut is Gold American Wagyu, and it is cooked on an open fire. Tan believes the open fire allows Aozora’s chefs to prepare beef, pork and fish dishes that are especially flavorful. One dish that customers may want to explore is the Miso Cod, miso marinated and flavored by the open fire.

The Japanese restaurant will be anchored, of course, in the sushi and the beautiful, high-quality fish stocked in the sushi bar. The head chef brings 20 years of experience as a sushi chef to Aozora and is known for his elegant rolls.  The quality fish will make the sashimi and nigiri a particularly popular choice for patrons, who may want to try the Assorted Sashimi, Chef’s Choice.

Danville residents will also love Tan’s fresh approach to cuisine that brings other cultures to the traditional Japanese menu. One of Tan’s favorite dishes is the fried Brussels sprouts with Karashi mustard vinaigrette. She says she orders Brussels sprouts everywhere she goes, but that the sauce and the preparation at Aozora creates a unique take on the dish. The sunflower sprouts with baby gem lettuce and orange and strawberry vinaigrette present another lively offering. Tan brings in the produce for the salad from an organic farm in San Rafael, but all of her produce is local and organic.

Tan has cut no corners in the ambience as well. She is using the same designer who laid out two of her-other restaurants, Kakui and Akemi. The restaurant features a sushi bar with salvaged wood, suspended, pendant lighting and creative finishes such as handwriting on the walls. Even the bathrooms are impeccably executed, with custom made counter tops and sophisticated lighting treatments. “I want to build a beautiful dining room. My designer puts her own personality into everything she does. She takes a lot of time and insists it is done right,” Tan said.

Tan says she always puts herself in the role of the customer before she finalizes any decision. She believes that if something feels good or tastes good to her, then her customers will be happy. “Why not come to me,” Tan said to end our interview, her eyes gleaming. “I will take care of you so well.” Danville residents will certainly be both happy and well-taken care of when they visit Aozora.

Visit Aozora Japanese Restaurant located at 818 Sycamore Valley Road, Danville, California 94526

DanvilleLivery.com

Just like a national holiday or a particular month that focuses on a person or group of people who overcame enormous challenges changes your perceptions, sometimes you meet someone that unexpectedly adds to that enhanced appreciation of life. A person I met recently, Nekisha Gallon, is one of those people that touches your life the moment you meet her.

With a heart to always strive for a better life than what she endured as a child, Nekisha Gallon is a true spiritual survivor who aims to be a light to anyone she meets. A bright soul I crossed paths with in the past year, we instantly connected because of our experiences with the foster care system.  Her story began in 2001 when she was only 11 years old and forced to endure the emotional turmoil as she was removed from her home and placed into the custody of the Contra Costa County foster care system. She endured painful experiences no child should ever have to face.  

The oldest of six siblings, Nekisha and her younger brothers and sisters were separated, placed into not just one foster care home but multiple foster care homes. Caught in the crossfire of her mother’s crack addiction, she dealt with multiple instances of sexual abuse at the hands of people who were supposed to care for her. Even with all these tragedies in her memories, Nekisha always knew that God had a different plan for her life.  

Watching her mother make diligent efforts to show up for the supervised visits, the devastation and difficulties of her mother’s choices, along with the lack of follow through from the county’s family court system, she witnessed the deterioration of her mother’s mental state. What could have been an opportunity for her mother, Rocquel, to be provided with direction and resources for rehabilitation, sadly resulted in her living on the streets of North Richmond. 

Dealing with the world with her heart on her sleeve just like her daughter, Rocquel has endured harassment and insults as she survives sleeping in parks and any abandoned home she can find. Nekisha still visits her in this environment out of unconditional love and a desire to keep her thoughts on what is good in this world and how she can add something good in her mother’s life.  

It can be a very cruel world that we live in but there are offsets because of the determination of individuals like my dear friend to keep on keepin’ on. Sadly, growing up in a dysfunctional family environment often leads to a continuation of  the dysfunction. However, Nekisha shattered the limitations by graduating with honors from high school and now attends Cal State East Bay, pursuing a bachelor’s degree in business. In 2015 she married her high school sweetheart and is a mother of two children, Angelo Jr. and A’Naiyah. Today she works full-time in her own fitness business, “Flexin With Keke,” and is working to raise funds to help her mother with future rehabilitation costs.

You never know what someone has been through and their capacity to make necessary changes, despite pushbacks, so don’t judge a book by its cover because behind that “book” may be loved ones wanting a better path for all involved. Whether a person is part of the mainstream or the struggling homeless, everyone has a story to share. When the day begins and you walk out the door to face it, remember that there are those who have endured or who are enduring a rough path.

The pain of the past can be the lesson that helps us grow and break patterns; to plant the seeds that help the community and many we may never meet.  It was such an honor to get to know about Nekisha and her family’s life.  Just like her business name, instead of letting the problems keep her down, she is determined to flex through the mess.  It is a pattern we all should imitate.

  For more information regarding fundraising or to be a physical fitness member with “Flexin_With_Keke”, please email flexinwithkeke@gmail.com

As promised with last month’s column highlighting my 2020 Outlook for the U.S. markets and economy, this month’s Investor’s Edge column is about my insights for the rest of the world this year. Welcome to my 2020 Global Outlook.

My global outlook for 2020 is positive with an asterisk. My forecast is for a 3.2% global GDP (Gross Domestic Product) growth rate. However, this growth will not occur if the trade talks do not go as expected, and worse yet, if additional tariffs are enacted. (As I write this, we are just a couple of days from “Phase-1” of the U.S. – China trade deal being signed at the White House by President Trump and Chinese officials.)  Cheap money is the main driver behind what I expect to be a solid global economy in 2020. The world’s economy is awash in easy money. Including the three rate cuts by the U.S. FOMC, 20 central banks have eased monetary policy over the past 12 months. And, there is no reason to expect that changing in the next 12 months. Like in America, another bright spot for global economic growth will be the continuation of consumer spending.

• Europe: Europe’s exposure to trade and reliance on manufacturing made it a casualty of the trade war and the global downturn in automobile production. 2019 saw the European Central Bank (ECB) take policy rates further negative and re-start quantitative easing. The Eurozone should benefit in 2020 from easier monetary conditions, the recovery in global manufacturing, the lifting of trade-war uncertainty and Chinese policy stimulus that increases import demand from emerging markets. The easing of political risk is also a boost to my outlook. This time last year, Italian 10-year government bond (BTP) yields were heading toward 4% and creating concerns about the solvency of Italian banks. BTP yields are under 1.2% in now, mirroring declines across Southern Europe and supporting financial conditions. This is being reflected in declining non-performing bank loans across Spain and Italy. The potential lifting of Brexit uncertainty is also a positive. Overall, I expect a gradual pick-up in growth across the Eurozone during 2020. The absence of inflation pressure means the ECB is unlikely to consider lifting interest rates.

• Japan:  Japan’s economy is suffering the after-effects of the consumption tax hike on October 1 and its exposure to the global manufacturing downturn. The uncertainty around the China-U.S. trade negotiations as well as Japan’s own tensions with South Korea have weighed on economic sentiment. Easing trade tensions and an improvement in global manufacturing should support Japan’s economy, as will a boost to spending and tourism from hosting the 2020 Olympics. There is also speculation that Prime Minister Shinzo Abe’s administration will launch a sizeable fiscal stimulus. Japan, however, is likely to remain an economic laggard relative to other developed economies. I expect persistent disinflationary pressures will keep the Bank of Japan in ultra-accommodative mode.

• Emerging Markets:  Emerging markets (EM) will walk a tightrope in 2020. They will benefit the most from a weaker dollar but be hurt most by trade tensions. First, China. Chinese policy makers are balancing the short-term requirement for stimulus against the medium-term necessity to reduce leverage in the economy. Credit growth is unlikely to accelerate sharply, but the authorities have already reduced bank reserve requirements and cut policy rates. They are also likely to increase local government bond issuance to boost infrastructure spending. GDP growth, however, is unlikely to rebound and should remain near 6%. As I said in my 2018 Outlook, China remains positive. Now, India. As one of the largest and fastest-growing markets for digital consumers, India is a market where disruptive technology is driving productivity and deflation more than generally expected. Key reforms, including the recent reduction in corporate tax rates, measures to improve the regulatory environment and monetary easing, will likely steady the economy. And, a third noteworthy EM country is Taiwan. Taiwan is seeing some spillover benefits from the trade war as its companies start onshoring some operations. Government incentives to attract operations back to Taiwan mean that this will have ripple effects on its domestic economy.

While my global economic outlook for 2020 envisions an upward path, there is a high degree of uncertainty around the forecast given unpredictability around trade and other policies. Mitigating these tensions could prove my positive forecast correct, or stimulate economic growth higher than anticipated.

WISHING YOU A GREAT 2020!

Contact me if you have any questions. I am always happy to help. Email me at jg@blackhawkweathadvisors.com. Visit my website:  blackhawkwealthadvisors.com.