Late last week, Donald Trump shocked Wall Street by firing Erika McEntarfer, the head of the Bureau of Labor Statistics, the agency responsible for publishing some of America's most important economic data. The firing came after the BLS released a weaker than expected jobs report for July, with just 73,000 new jobs added for the month (compared to forecasts for 103,000). The bureau also revised jobs numbers for the prior two months down by nearly 260,000 jobs. Trump called the data "rigged." But why does the BLS make these revisions, and what does the firing of the BLS chief mean for anyone trying to gauge the direction of the US economy? In this episode, we speak to Bill Beach, a former BLS chief, about the latest drama in US economic statistics.

Read more:
Trump to Name New Fed Governor, BLS Head in Coming Days
S&P 500 Bounces 1% After Weak Jobs Data Stokes Rate-Cut Optimism

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When it comes to tech startups, you often hear about VCs making a ton of money, or founders experiencing life-changing exits. But something is changing in the world of AI. Now it's the engineers themselves getting pay packages that can be in the 9-figure range. Why is this? Why is it happening? How is it changing the culture of Silicon Valley and business more generally? On this episode, we speak with John Coogan and Jordi Hays, the co-hosts of TBPN, a daily show about technology, which covers the industry in a sports-like manner. We talk about the economics of these transactions, why they make sense, and who are the industry's top superstars.

Read more:
Meta Seizes Its Moment to Spend Aggressively in the AI Race
Apple Rebound Looks Elusive as AI Woes Draw Investor Scrutiny

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Everybody knows that New York City has a ton of pizzerias. And yet, new ones are opening up all the time. Why do we need more? And how is there still money to be made? On this episode, we speak with Alex Xenopolous, Evan Xenopolous, and James Shields, three restaurant entrepreneurs that recently opened up Xeno's Pizza, a shop close to the Bloomberg offices in Manhattan. We talked about everything from location scouting, to the cost of ingredients, to oven technology, the state of New York City, and how any given establishment differentiates their brand in the hopes of making money by selling what on the surface looks like an abundant, commoditized market.

Read more:

https://www.bloomberg.com/news/articles/2025-08-01/5-top-new-york-city-restaurants-to-try-right-now-summer-2025

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