2025-03-16T22:24:05Z Read in app A delivery driver burned by a hot tea from Starbucks in 2020 was just awarded $50 million. Smith Collection/Gado/Gado via Getty Images This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now.Have an account? A jury awarded Michael Garcia, a delivery driver, $50 million after a Starbucks drink burned him.Garcia filed a complaint against Starbucks in 2020 after a hot tea fell on his lap.Garcia suffered serious burns, his lawyers argued.A court ordered Starbucks to pay $50 million to a California delivery driver who suffered serious burns after a hot tea fell in his lap.A Los Angeles County jury found Starbucks negligent on March 14, marking four years since the litigation between Starbucks and Michael Garcia began. Garcia, who worked at the time as a Postmates driver, first filed the complaint against Starbucks in March 2020.A Starbucks spokesperson told Business Insider it planned to appeal the decision."We sympathize with Mr. Garcia, but we disagree with the jury's decision that we were at fault for this incident and believe the damages awarded to be excessive," the statement said. "We plan to appeal. We have always been committed to the highest safety standards in our stores, including the handling of hot drinks."Trial Lawyers for Justice, the firm representing Garcia, said he entered a Starbucks drive-thru that February and ordered three venti-sized hot teas. The firm said the barista at the pick-up window "negligently failed" to secure one of the drinks into the drink carrier."Within 1.4 seconds of Michael taking possession of the tray, the unsecured cup fell directly into his lap, the lid popped off, and the scalding hot tea caused third-degree burns to his penis, groin, and inner thighs," a press release said. "He was taken by paramedics to the emergency room."Nick Rowley, Garcia's attorney, said the driver's life "has been forever changed.""No amount of money can undo the permanent catastrophic harm he has suffered, but this jury verdict is a critical step in holding Starbucks accountable for flagrant disregard for customer safety and failure to accept responsibility," he said in a statement.

2025-03-16T21:03:01Z Read in app The Kims took in the author and made him feel less lonely. Courtesy of the author This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now.Have an account? I moved to South Korea when I was 24 to teach English. I was lonelier than I had ever been when I met a local family.We are still in touch 18 years later, and their daughter is the age I was when I met them. My life in Korea got off to a rough start.Six days after settling into suburban Seoul to teach English, I arrived at my apartment to find my key didn't work. Strange, I thought. The key had worked that morning when I left. I walked to the school and found all my belongings in garbage bags. The owner informed me that he didn't have a job for me after all and then loaded my stuff into the school van. He was passing me along to a friend on the other side of Seoul who needed a teacher. Without much agency, I fell in line.The new apartment was nestled at the end of a rundown alley. It was small, musty, and filled with sterile fluorescent light. The new town was on the very outskirts of an expanding metropolis, the last stop on the newest subway line. To fill the time, I signed up for taekwondo in the evenings. I was the only adult in a dojo full of small children, some of whom I taught during the day. It was like that episode of Seinfeld where Kramer takes karate. I Skyped home often from dark and smoky PC bangs (internet cafs) to connect to the people who knew me.I was lonelier than I had ever been. Then I met the Kims.They asked me to teach their daughter EnglishThey owned the restaurant at the end of my alley. It was called The Pig House and served exactly what you'd expect from a restaurant with that name. Winding aluminum ducts snaked down like tentacles to the grills at each table.One day, a woman approached me. It was a friend of theirs who spoke English who said the Kims asked if I would tutor their daughter, Eujin, who was six. I agreed. I gave Eujin lessons on the heated floor of a small room in the back of the restaurant, often while her dad, Byungdong, watched Korean soap operas beside us.Soon, I was having dinner there most nights after taekwondo. Eujin's mom, Myungjoo, bought an English phrase book that she used as a tool in our nightly conversations. Once, frustrated with each other and eager to practice English, I witnessed an argument using the book. Myungjoo searched for the right insult."Talking to you is like talking to a brick wall," she over-enunciated.Byungdong grabbed the book, flipping pages for the proper retort. A full minute passed."You don't know what you are talking about," he clapped back, his face contorting as it always would when he tried to pronounce English words.They were what I neededOur relationship deepened. They took me to noraebangs (karaoke rooms) with their extended family. I spent Chuseok, Korean Thanksgiving, with them. On weekends, sometimes we would pile into Byungdong's taxi and go hiking in places I never would have found. Other times I took them into Seoul to explore the neighborhoods I was discovering because they rarely went into the city.I realized throughout all of this my loneliness was melting away. But it was more than that. As an only child of a divorced family, spending time with the Kims was like therapy I never knew I needed.I left Korea after seven months but never lost contact with the Kims. Today, Eujin is 24, the age I was when we met. I have kids of my own who are roughly the ages she and her brother Woonghee were back then. Eujin's English is great, and we Skype regularly. She sends my kids Christmas gifts. I give her interview advice. We talk about the Squid Game and share recipes.The Kims want to come to the US, and we've told them they will always have a place to stay. After all, that's what family's for.

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STOCK T.C Culinary Emporium / Giannone Petricone Associates Inc. ArchitectsSave this picture! Doublespace PhotographyToronto, CanadaArchitects: Giannone Petricone Associates Inc. ArchitectsAreaArea of this architecture projectArea:21500 ftYearCompletion year of this architecture project Year: 2023 PhotographsPhotographs:ManufacturersBrands with products used in this architecture project Manufacturers: Benjamin Moore, Bennet Mills, CIOT, Filotimo, FilzFelt, HAY, La Bastille, Nella, Saliente Design More SpecsLess SpecsSave this picture!Text description provided by the architects. This culinary emporium the first collaboration between two of Giannone Petricone Associates'long-time clients, Toronto food empresarios Cosimo Mammolitti of Terroni/SUD Forno and Stephen Alexander of Cumbrae's began with a conversation about creating an original gastronomic experience offering fine ingredients, prepared foods, and vibrant dining. Giannone Petricone's response began with a name: STOCK T.C implies stocked shelves, chicken stock, stockyards essential building blocks from which to create a theatre of food, considered and presented in a trajectory from raw to refined.Save this picture!Save this picture!Save this picture!Within a landmark postal station, STOCK T.C offers an open market at grade, a 200-seat bistro on the second floor, and a third-floor garden room event space with a circular bar and roof terrace. To restore and repurpose the 1936 limestone building, the design team lined the perimeter walls with a second skin spaced from the original shell, and from it hung shelving, lighting, and acoustic dampening textures. The omnipresence of food preparation, with a clear 'backstage' treatment, mixes with the building materials to entertain the senses.Save this picture!Save this picture!Just as bountiful shelves and counters display raw ingredients and comestibles, and the restaurant serves artfully finished plates, Giannone Petricone introduces materials and architectural elements interpreted in degrees of unrefined to refined. This progression unfolds as one move from the ground-level market and self-serve tavola calda to the bistro, bar, and event experiences on the second and third levels. The stacking of spaces, and the charged thresholds between them, are enriched by vestiges of the historic building's original purpose, such as custom 'coffer' lights; postage stamp-patterned mosaic flooring, and felt ceiling baffles reminiscent of filing cabinet dividers.Save this picture!Save this picture!The ground level introduces the experience with a relaxed but intoxicating kitchen and pantry, filled with personally selected provisions such as sundries, dried goods, fresh produce, specialty items, and cut flowers displayed on stock room-style shelving. Anchored by large butchery and bakery counters, the space is collected under a rippling felt proscenium. Aromas and glimpses into the 'backstage' kitchens lead patrons to ready-to-eat and ready-to-cook takeaway counters. A mix of seating invites lingering to enjoy the fresh offerings on the spot.Save this picture!Save this picture!Save this picture!The second-floor bistro presents an orchestra of kitchens, open to a gallery of butter-yellow tufted leather banquettes and cork paneling. The center bar is designed to bridge day-to-night experiences, framed by a glittering mosaic proscenium depicting a sublime pink sunrise. The third floor is a purpose-built, glass garden room. Almost 100 seats in the main dining area are flexible to accommodate arrangements for various functions all year round. This exclusive event space takes full advantage of its roof-top view and is surrounded by a lush terrace along the vintage cornice of its host building. From the potential of hand-chosen ingredients to the pleasure of gathering around a table, STOCK T.C's design celebrates the transformative possibilities of where and what we eat.Save this picture!Save this picture!According to Giannone Petricone Partner, Ralph Giannone, "STOCK T.C is about city-building." He explains, "People come to Toronto for its heritage and for its multiculturalism. We love food; we love 'messy'; we love the mixing of cultures and expectations. With this project, we stewarded the heritage postal station once a center for connectivity and transformed it into an unusual gastronomic emporium that draws people together to share in a wonderful new cultural experience."Save this picture!Project gallerySee allShow lessProject locationAddress:2388 Yonge Street, Toronto, ON, CanadaLocation to be used only as a reference. It could indicate city/country but not exact address.About this officePublished on March 16, 2025Cite: "STOCK T.C Culinary Emporium / Giannone Petricone Associates Inc. Architects" 16 Mar 2025. ArchDaily. Accessed . <https://www.archdaily.com/1027756/stock-tc-culinary-emporium-giannone-petricone-associates-inc-architects&gt ISSN 0719-8884Save!ArchDaily?You've started following your first account!Did you know?You'll now receive updates based on what you follow! Personalize your stream and start following your favorite authors, offices and users.Go to my stream

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