Experts weigh in on holiday hosting
+ prediction markets have replaced AI as the go-to conversation topic.
Good evening everyone. In today’s edition, hosting tips from Sasha Mei, Daniel Hadida, and Eric Robertson, a Saskatchewan mining complex that’s bigger than a city, and why to pay attention to prediction markets.
Over the last month, prediction markets seem to have replaced artificial intelligence as the go-to topic at work events and dinner parties. At a recent cocktail hour for creators in the finance space, the host company’s CEO lit up when I asked what he thought about Kalshi’s $1 billion raise. These platforms, which let people bet on almost anything, have the potential to become the most accurate source of public opinion data (pollsters were left scrambling after Polymarket, another top platform, predicted Donald Trump’s election win), he told me. Some even see them as the future of financial markets.
In November, bets at Kalshi and Polymarket hit a record high of $10 billion. Though inaccessible to most Canadians after a regulatory crackdown earlier this year (a VPN still works, apparently), many active bets concern Canadian outcomes: Will Canada become a 51st state in 2025? Less than a 1% chance, with a total of $425,000 wagered. Will Canada fall into a recession by 2027? A 50% chance, with $823,000 wagered. Will Justin Trudeau and Katy Perry get engaged in 2026? A 26% chance, with (a much smaller) $11,000 wagered.
What makes prediction markets so compelling? The blurred line between investing and gambling. Unlike casinos where “the house” sets prices, these platforms work like the stock market, where buyers and sellers determine value. Earlier today, Bloomberg called them the “latest speculative frenzy to sweep amateur investor circles.” But not everyone is excited. In an interview with Vox, John Herman, a tech columnist at New York Magazine, explains how these markets, with their real-time results, could create opportunities for political corruption (consider what’s already happening in sports betting).
A Canadian social media-alternative to Meta has raised $1.5 million in crowdfunding from 1,800 people. Ben Waldman spun his role at Elbows Up to build an app mostly defined by what it isn’t (algorithms that don’t “play with your dopamine” and recommendations that aren’t “creepy”) and claims to be able to check sources for bias and accuracy. According to BetaKit, more than 34,000 people have signed up for early access.
In mid-September, Nudestix, Canada’s biggest make-up success story of this decade, was acquired. I sat down with co-founders Jenny and Taylor Frankel for FASHION days later, where we unpacked the meteoric rise of the brand in the late 2010s, a response to the maximalist make-up trend at the time (think contour palettes, lip kits). Today, many beauty brands sell some version of the makeup-stick format that Nudestix pioneered.
If your company wanted to install a basketball court, running track, and golf simulator, they would. BHP’s potash mine in Jansen, Saskatchewan is bigger than some nearby cities and will house thousands of workers. The company says resources at the site could be enough to supply 17% of the world’s demand for potash (minerals that are key ingredients in fertilizer). The first of four phases of construction is estimated to cost $7.4 billion.
Barcelona-based AIRE Ancient Baths opened in the Entertainment district this week. According to 6ix Retail, the location puts it in direct competition with “established wellness players like Othership and Sweat and Tonic, all operating within blocks of each other.” If you’re looking for a last-minute Christmas gift, consider the $1,560 private wine bath (now that I’m aware this exists it will be difficult to enjoy it any other way).
The Toronto Star gave ‘We Will Rock You’ at the Mirvish Theatre zero stars. Joshua Chong called the production a “flaming-hot mess,” while The Globe’s Aisling Murphy wrote that “I’m of the belief that I committed no crime—other than being The Globe’s theatre reporter. But if that’s not true, please, universe, accept my apologies and penance.” There are hundreds of tickets still available if you’d like to form your own opinion.
Notable numbers
$71.5 million. Roots sales last quarter compared to the year before, up 7%.
$245. Tickets for brunch with a Nick Jonas performance at Powder Room.
589. Comments on Olivia Chow’s Reddit post about the Finch West LRT.
35kg. Weight of the parmesan wheel imported by Pastalia on Queen St W.
$7.5 billion. What Microsoft will spend to expand Canadian data centres.
Milk Bag asked six expert hosts to share their best tips for holiday hosting.
Kristen Voisey, founder of Cocktail Emporium
“My best-kept hosting secret is greeting guests with a tiny ‘amuse-booze’ moment with a mini cocktail served right as they walk in. It feels elevated but it’s incredibly easy. I keep a few sets of mini martini or coupe glasses on hand and pre-batch something simple, like martinis or daiquiris. As guests arrive, I pour an ounce or two into the tiny glass and hand it to them immediately. It’s the perfect little welcome. Unexpected, fun, and it sets the tone for the whole night without committing anyone to a full drink right away.”
Sasha Mei, co-founder of Yu + Mei
“Let your guests help wherever possible. The pleasure of hosting in your own home is that you make your own rules. It’s not crass to accept help when it’s offered. Rather, the clean up of the after party often becomes the best part.”
Daniel Hadida and Eric Robertson, co-chefs at Pearl Morissette
Eric Robertson: “I do everything I can in the weeks or days leading up to a dinner party, from making a flavourful jus that I’ll add the drippings to make gravy from or making tart shells, or assembling gratin dishes the day before. Whatever takes the stress out of cooking on the big day.”
Daniel Hadida: “Prepare as much in advance as possible, and clean as you go. This makes sure that you don’t need to multitask too much and have time to share and enjoy with guests. Failing all of that, recruit some solid dishwashing helpers and let the sparkling wine flow.”
Tara Rivas, fashion designer and brand consultant
“My hosting mantra is prep like my grandma, and party like a guest. I love creating themes and dress codes that bring everyone together, and adding small details like rosemary-cranberry ice cubes or star-shaped cheeses for some holiday charm.”
Charlie Winkworth-Smith and Natalie Chiu, founders of Saicho
“Treat every gathering like a celebration. We always open with something sparkling, and recommend serving Saicho in a champagne tulip. There’s something about that first sip of bubbles that shifts the energy in the room and signals to your guests that this matters, that they matter.”
