Latest news with #Drazen
Yahoo
21-05-2025
- Science
- Yahoo
Deep sea mining threatens the unknown
When the submarine plunged to about 10,000 meters below sea level, somewhere off the coast of Hawaii, ecologist Jeff Drazen asked the pilots to cut the strobe lights that had been guiding them through the pitch-black waters. For a moment, they continued falling to the sea floor in complete darkness. Then, the creatures of the deep sea began dazzling the crew with a striking display of bioluminescent lights, emitting signals to one another as they encountered this new strange object in their habitat. 'It's like you are falling through the stars,' Drazen told Salon in a phone interview. 'There are twinkling lights everywhere.' Thousands of feet below sea level, the creatures that live in the deep sea survive without direct sunlight, plants or the warmth of the sun. Much of the deep ocean is vacant, with extremely cold, lightless regions making it difficult for life as we know it to survive. Yet spectacular animals reside there, including the vampire squid, which has the largest eyes proportional to its body of any animal (though this cephalopod is neither a vampire or a squid); a pearly white octopus nicknamed 'Casper'; and, of course, the toothy Angler fish that became an internet sensation when one rose to the surface earlier this year. Last month, President Donald Trump issued an executive order promoting deep sea mining, which is currently prohibited under international law. And on Tuesday, the Department of the Interior announced it is initiating the process to evaluate a potential mineral lease sale in the waters offshore American Samoa. As industry eyes nodules found on the ocean floor as a potential way to extract nickel, copper and cobalt for making things like electric car batteries, scientists warn that deep sea mining is likely to be detrimental to life that exists there. 'We don't know that much about the deep sea because we have explored so little,' said Jim Barry, a seafloor ecologist at the Monterey Bay Aquarium Research Institute, 'We should make sure we know what is there before we do much to destroy things.' The deep sea begins at about 200 meters below sea level, where light starts to diminish in a region called the twilight zone. The deepest part of the ocean lies in the Mariana Trench in the western Pacific Ocean, where the ocean floor lies almost 11,000 feet below sea level — a height that is taller than Mount Everest. The ocean covers 71% of the Earth's surface, so classifying the deep sea as a single habitat is like classifying all land as one habitat. Just as on land there are deserts, grasslands, rainforests and the arctic, so too in the deep sea there are numerous different ecosystems that differ by geography, temperature and the animals that live there. Earlier this month, scientists witnessed the first volcanic eruption underwater for the first time.'Even if you're just looking at forests in the U.S., you wouldn't think that the forest on the East Coast is going to look the same as the forest on the West Coast,' Drazen said. 'The same is true on the sea floor, and we actually have data that shows this: The communities that you find in the east on nodules are not the same as the communities you find in the west on nodules.' One study published in Science earlier this month found that with 44,000 deep-sea dives, just 0.001% of the deep seafloor has been visually observed — which is roughly the size of Yosemite National Park. The rest is a black box. The study authors also note 'Ninety-seven percent of all dives we compiled have been conducted by just five countries: the United States, Japan, New Zealand, France, and Germany. This small and biased sample is problematic when attempting to characterize, understand, and manage a global ocean.' Another 2023 study estimated that scientists had identified fewer than 1,000 of up to 8,000 species in one region of the deep sea called the Clarion–Clipperton zone, which stretches the width of the continental United States and is a potential target for deep sea mining. Scientists explore these regions in submarines like Drazen's, or they use remote-operated vehicles to collect samples and map the ocean floor. Depending on the depth of the seafloor being studied, it can take these vehicles hours to reach the bottom, Barry said. Each time scientists go on a deep sea expedition, they encounter previously unknown species. In 2018, a team at MBARI discovered an 'Octopus Garden' of as many as 20,000 octopuses nested on the seafloor off the coast of California in the largest gathering of octopuses on the planet. In total, four of these gardens have been discovered around the world thus far. In other expeditions, scientists have discovered creatures that evolved their enzymes to function better at high pressure, as the ocean pressure increases by about the same amount as it does on an airplane every 10 meters. Some invertebrates can live for thousands of years, and the oldest known sea sponges have been dated to be 18,000 years old, Levin said. Overall, there are more new species being discovered than there are taxonomists to properly catalog them. The deep sea has been called Earth's last frontier as the only largely untouched place on the planet. For scientists on these trips, exploring the deep sea seems almost like they are exploring the moon or a distant planet. 'We're the first people that have ever seen some of the sites that we dive at,' Barry told Salon in a phone interview. 'In fact, almost any site you go to offshore, unless you've been there before, none of it's been viewed.' Many species in the deep sea have developed adaptations like bioluminescence or large eyes that help them navigate the dark waters. Others living in regions called oxygen-minimum zones — also known as 'dead zones' or 'shadow zones' — have developed elaborate breathing structures that look like lungs outside of their bodies in order to maximize the surface area they use to absorb oxygen, said Lisa Levin, an oceanographer at the Scripps Institution of Oceanography. On the seafloor, you can find canyons, volcanoes and vast abyssal planes. In some regions called chemosynthetic ecosystems, creatures produce food using the energy from chemical reactions rather than sunlight. 'Deep water isn't uniform, it's kind of layered, and there are different water masses,' Levin told Salon in a video call. 'It's really a whole mosaic of ecosystems and habitats.' As remote as it may seem, the deep sea is just one degree of separation from anyone who eats seafood, Drazen said. The deep sea provides food to many species in shallower waters, like the swordfish, which dives up to 1,200 meters to feed. The ocean also produces half of the oxygen we breathe on land and is the largest carbon sink on Earth, absorbing about 30% of all carbon dioxide emissions from humans. With the deep sea covering so much of the ocean's volume, it plays a major role in reducing the effects of global heating. Unfortunately, as CO2 emissions increase, it acidifies the ocean, which can make it less hospitable for life. Some crustaceans, for example, have a hard time developing hard outer shells made of calcium carbonate if the water is too acidic. Not only that, but the creatures of the deep sea could provide scientists with molecules or compounds that help them develop better medicines or lead to other breakthrough discoveries. In the early 1980s, for example, scientists synthesized ziconotide, a natural pain-killer 1,000 times stronger than morphine without the addictive side effects. The molecule came from the Conus magus, a sea snail found in the deep sea. Overall, more than 60% of our drugs come from analogs in nature. 'If you think about pharmaceuticals, there's a repository of genetic material down there with all these weird animals,' Barry said. 'People want to collect deep sea animals to see if they have important, novel chemicals that could have some use for us, whether it might be antibiotics or cancer treatments or something else.' Scientists are also still uncovering exactly how sensitive the deep sea is to environmental changes and human impacts. However, compared to shallower waters, which are more easily subjected to changes in things like temperature, acidity or oxygen levels, these environmental changes take longer to reach the deep sea. As a result, creatures of the deep sea are likely to be more sensitive and vulnerable to changes that do occur in their environment. 'Animals that inhabit shallow waters have evolved to cope with variability in environmental conditions, but in the deep sea, there's very little change in oxygen or temperature or pH across the year,' Barry said. 'A similar change in pH or oxygen [that occurs at shallower levels], might be far less tolerable for animals in the deep sea.' Additionally, deep sea creatures are impacted by changes that occur in regions closer to the surface because many rely on food that falls from those heights. About 90% of food sources are lost every 1,000 meters deeper you go in the ocean, so any disruptions to the food supply could be detrimental to sealife at these depths, Barry said. 'When the productivity of the surface water changes, that affects the amount of detritus, or dead material, that sinks to the deep sea floor that is the food supply for those organisms,' Drazen said. 'That is reducing the food supply to the deep sea.' Many of the minerals involved in proposed deep sea mining operations are located on black, potato-shaped nodules that lie on the seafloor. Yet a community of animals lives on the nodules themselves, and they would be eradicated if they are mined, said Lauren Mullineaux, a senior scientist at the Woods Hole Oceanographic Institution. Additionally, mining operations scrape up the seafloor, producing sediment plumes that can disrupt an area up to hundreds of kilometers away from the operating site, Mullineaux said. Even a fine dusting of this sediment might change the habitat enough to kill some of those species, she explained. 'It can take many decades for the habitat to look like it did before it was mined,' Mullineaux told Salon in a phone interview. The ocean is a globally shared resource, and stewarding the deep sea may be society's last chance to protect the remaining virgin Earth. The majority of creatures living in the abysmal sea remain unknown to us, but in order to protect them, we must first know they exist. After all, these creatures surely have a lot to teach us about how to survive and evolve in an increasingly harsh environment. 'If we want to be sustainable stewards of the resources that we depend on, it would be nice to know what is there first,' Barry said.
Yahoo
08-05-2025
- Yahoo
Former Bournemouth student wins international award for investigative journalism
A FORMER Bournemouth University student has won a prestigious award for his journalistic work. Drazen Jorgic was among a group at Reuters awarded the Pulitzer Prize for Investigative Reporting for its coverage of the fentanyl crisis. He said: 'It's the honour of my life. It's a lifetime honour to be award a Pulitzer. 'It's something that I didn't even dream about when I studies journalism. It just seemed so far award. Even though my anticipation at Bournemouth University was investigative journalism, so it's always been a passion of mine. 'So, to win a Pulitzer, it's just bonkers.' (Image: Drazen Jorgic) The Pulitzer Prize is an annual award presented for outstanding work in journalism, literature, and music and is considered one of the highest honours in these fields. The investigative series revealed how Chinese fentanyl chemicals are transported to Mexico where they are processed into the drug and trafficked to the United States. As part of his reporting, Drazen met with drug traffickers and cartel members to tell the story of how fentanyl is produced. Of the award-winning series, Drazen said: 'It was probably the highlight of my career. 'It was the most challenging and most rewarding journalistic endeavour that I've been involved with." Drazen added without the work of a specialist team of reporters, photographers, visual journalists and working across borders the story would have been 'impossible'. Drazen studied journalism at Bournemouth University from 2005 to 2008 before being accepted on the Reuters graduation scheme, before establishing himself as an investigative journalist in Mexico and Central America. He said he still has fond memories of Bournemouth: 'Bournemouth has a great journalism course. I leaned a lot. The beaches were absolutely fantastic.' His former university lecturer, Tom Hill, said: 'Winning the Pulitzer Prize for Investigative Reporting is the stuff of dreams for any journalist and Drazen Jorgic is a truly worthy recipient. 'It was awarded to Drazen for his dedicated and courageous work in exposing the international trade in the deadly drug fentanyl. 'I first met him 20 years ago when he was 18 and applying for a place to study journalism at Bournemouth University. Looking back, he already possessed many of the hallmarks of a great journalist." After completing his degree, Drazen went on to work for Citywire before being accepted onto the Reuters graduate training scheme. 'I have nothing but fond memories of both the university and the journalism course," Drazen added.
New York Post
01-05-2025
- Health
- New York Post
Summer is in 50 days — 6 small changes you can make right now to get in shape
Summer is around the corner — do you feel like your body beach-ready? With 50 days to go before the solstice, two experts say that making a few small lifestyle changes now will pay off mightily when it's time to strut in the summer sun. No pricey jabs or crash diets required. Advertisement 'By setting small, specific, and attainable goals, you are more likely to achieve them. Success leads to more success,' Dr. Shiara Ortiz-Pujols, Director of Obesity Medicine at Northwell Staten Island University Hospital, told The Post. She promises that a few healthy hacks can improve digestion, boost energy, and slim the waistline. 3 Drinking water before or after meals can help you feel fuller, which may lead to a habit of eating smaller meals. Drazen – Drink more water each day Proper hydration is a requisite for a healthy lifestyle, and research shows keeping your whistle wet can keep the pounds at bay. Advertisement A study conducted at Wageningen University in the Netherlands found that participants who drank milkshakes followed by a hearty gulp of water filled up faster than those who just drank a small amount of water. Drinking water before or after meals can help you feel fuller, which may lead to a habit of eating smaller meals. Water is also beneficial because it can help distract us from other, less healthy beverages, such as sodas and energy drinks. Prioritize protein Advertisement Protein is composed of amino acids, which support immune function, neurotransmitter and hormone synthesis, and muscle growth. High protein intake also boosts metabolism and reduces appetite, leading to reduced calorie intake and weight loss. 'Eating balanced meals with enough protein helps stabilize blood sugar levels, preventing mood swings and energy crashes,' John Emmanuel Delos Reyes, Registered Dietitian at Northwell Staten Island University Hospital, told The Post. Advertisement High-protein foods include chicken, turkey, salmon, tuna, tofu, chickpeas, lentils, milk, yogurt, walnuts, and pumpkin seeds. While red meat is rich in protein, experts warn that a high intake may increase your risk of colorectal, pancreatic, and prostate cancer. 3 High-protein intake boosts metabolism and reduces appetite, resulting in lower calorie intake and weight loss. djile – Move more According to the National Health Service, adults should aim for 150 minutes of moderate-intensity physical activity and two days of strength training per week. 'Although 150 minutes of physical activity sounds like a lot, you can work towards this amount by setting more modest goals. Start with 10 minutes of activity in the morning each day, then increase by 10 minutes each day,' said Ortiz-Pujols. Sleep smarter Adults are encouraged to snooze seven to nine hours for optimal health, but only 30% to 45% of Americans follow this recommendation. Poor sleep can raise the risk of dementia, heart disease, Type 2 diabetes, obesity and even certain cancers. 'Establish a sleep routine — commit to a bedtime and a time to shut off your devices. A better quality of rest leads to improved mental clarity, increased energy, and greater overall well-being,' Ortiz-Pujols advised. She notes that chronic sleep deprivation sabotages weight loss by increasing cravings and leaving folks too tuckered to exercise. Advertisement 3 To maintain energy levels, Reyes recommends eating three home-cooked, protein-rich meals per day. Marina April – Eat in, eat often, and eat your vegetables Ortiz-Pujols recommends skipping takeout in favor of meal prep and cooking at home. 'Not only will you eat less processed foods, but you will also save a lot of money.' Advertisement To maintain energy levels, Reyes suggests eating three home-cooked, protein-rich meals per day and incorporating at least two cups of vegetables per meal. 'Adding more vegetables increases fiber intake, which supports gut health, closely linked to mental well-being. And sticking to a regular meal schedule keeps cortisol, the stress hormone, in check,' he said. Prioritize mental health Supporting mental health is paramount to supporting healthy weight loss. 'Chronic stress can negatively affect your motivation, sleep, and energy levels, and let's not forget, make you crave more processed foods,' said Ortiz-Pujols. Advertisement She recommends beginning with five minutes of deep breathing, which has been proven to lower heart rate, release muscle tension, and change skin conductance, reducing the sense of fight or flight. 'By making these small changes, you are more likely to achieve a sustainable and healthy weight loss,' she added.
Newsweek
24-04-2025
- General
- Newsweek
Best BBQ Smoker
Vote for the best BBQ smoker! American Barbecue Systems All-Star Photo courtesy of Bento Orlando/iStock by Getty Images Photo courtesy of Bento Orlando/iStock by Getty Images Proudly made in Kansas City, American Barbecue Systems All-Star smoker has been charring beef brisket and caramelizing burnt ends to perfection since 2006. Just add charcoal and wood chips, fill the three stainless-steel racks with meat, and start smokin'! The full-length firebox evenly distributes heat, and a damper lets you control the level of smoke. And it doubles as a grill if you're in the mood for a quick burger. Backwoods Smoker Chubby 3400 Photo courtesy of AscentXmedia/iStock by Getty Images Photo courtesy of AscentXmedia/iStock by Getty Images If you're ready to join the big leagues of competitive barbecue, the Backwoods Smoker Chubby 3400 might be your ticket to get there. Its winning ways start with four versatile racks that can be arranged to fit half a dozen racks of ribs and still have room to spare. You can even convert it to a grill or BBQ pit when you're not smoking up blue-ribbon meat. Big Green Egg Photo courtesy of Big Green Egg Photo courtesy of Big Green Egg Created in Atlanta over 50 years ago, Big Green Egg has become the gold standard for backyard burgers and barbecue. These outdoor charcoal cookers can smoke, grill, roast and bake anything you toss on the stainless-steel grate. Advanced ceramics retain heat incredibly well, and unique vents give you precise temperature control. If you love your Egg a little too hard, don't worry; you can sign up for a lifetime warranty. Brisk It Origin 580 A.I. Powered and WiFi Grill Photo courtesy of Brisk It Photo courtesy of Brisk It No more overcooked steaks or undersmoked sausages—take your meats into the future with the Brisk It Origin 580 smart grill. Powered by an AI assistant and Wi-Fi connectivity, this first-of-its-kind pellet grill automates your searing, smoking, chargrilling or any other wood-fired cooking method you choose! You can even ask the AI assistant the best way to prep chicken or to generate a recipe using your leftovers. Broil King Regal Pellet 500 Smoker and Grill Photo courtesy of Drazen_/iStock by Getty Images Photo courtesy of Drazen_/iStock by Getty Images The Regal Pellet 500 Smoker and Grill from Broil King is built like a tank and works like a champ in any weather. While your chicken's on the rotisserie, you can monitor and change the temperature from the comfort of your couch thanks to electronic meat probes, digital controls and an app. And it's versatile: slow-smoked brisket and cedar-plank fish are both possible on this steel and cast-iron beast. Camp Chef Smoke Vault 24 Photo courtesy of Yevgeniy Sambulov/iStock by Getty Images Photo courtesy of Yevgeniy Sambulov/iStock by Getty Images If your patio can't handle a full-size smoker, the small but mighty Camp Chef Smoke Vault 24 is big enough for a whole turkey, precise enough to bake a pie and compact enough for easy placement. Powered by propane (though you can convert it to natural gas), this smoker just needs a panful of water and a handful of wood chips to infuse whatever's on the racks with flavor. Dyna-Glo Vertical Offset Charcoal Smoker Photo courtesy of gorodenkoff/iStock by Getty Images Photo courtesy of gorodenkoff/iStock by Getty Images Take your smoked meat to new heights with Dyna-Glo's Vertical Offset Charcoal Smoker, which lets heat and smoke rise higher thanks to its tall design. You'll be able to feed an army with its six adjustable grates that can hold up to 150 pounds of delicious prime rib. The charcoal and ash chambers are easy to clean, and the great price will make your smoked ham taste twice as nice. GE Profile Smart Indoor Smoker Photo courtesy of GE Photo courtesy of GE Who says you can't smoke meat in your kitchen? GE certainly doesn't; its Profile Smart Indoor Smoker can sit pretty on your countertop while turning a tray of chicken wings into a smoky masterpiece. You'll love the preset options: just add wood pellets and press the right button for smoked salmon, brisket and more. And the smoke stays in the smoker, so it won't set off your fire alarms. Kamado Joe Big Joe Grill - Series III Photo courtesy of Kamado Joe Photo courtesy of Kamado Joe Cook up a backyard feast on Kamado Joe's Big Joe - Series III charcoal grill. Innovative cooking zones let you barbecue low and slow on one side of the grate and quickly sear zucchini on the other. Its ceramic design and airtight gasket hold in heat, and its venting system releases heat (and tempting aromas) perfectly. Insert the SlōRoller to send smoky flavorful clouds rolling over your brisket. Kamado Joe Konnected Joe Digital Charcoal Grill and Smoker Photo courtesy of Kamado Joe Photo courtesy of Kamado Joe Welcome to the new age of ceramic grilling! The Konnected Joe Digital Charcoal Grill and Smoker lets you set it and forget it: just push the ignition button, use the app to control the temperature and then sit back with a margarita while the grill does the work. And it's more than a grill; split cooking zones can slow-smoke ribs on one side while hot dogs plump on the other. Masterbuilt John McLemore Signature Series 530-Sq. In. Black Electric Smoker Photo courtesy of rickszczechowski/iStock by Getty Images Photo courtesy of rickszczechowski/iStock by Getty Images Just dipping your toes into the world of serious meat smokers? Masterbuilt's 530-square-inch electric smoker is a budget-friendly way to dive in. Load up the three chrome-coated racks with BBQ, add some hickory or oak chips, set the temp and get ready for the neighbors to come around with plates in hand. It's simple to use and easy to clean—you'll be well on your way to becoming a pit master. Ninja Woodfire Outdoor Grill & Smoker Photo courtesy of Yevgeniy Sambulov/iStock by Getty Images Photo courtesy of Yevgeniy Sambulov/iStock by Getty Images Your vacation just got a little tastier thanks to the Ninja Woodfire Outdoor Grill & Smoker. You can take this tabletop electric grill anywhere to broil, bake and air-fry for your fellow hungry travelers. To really impress your group, add wood pellets and smoke a pork loin for barbecue on the go. Its nonstick grate makes cleanup fast so you can get back to your road-trip fun. Oklahoma Joe's Bronco Pro Drum Smoker Photo courtesy of merteren/iStock by Getty Images Photo courtesy of merteren/iStock by Getty Images Creating championship-level barbecue for decades, Oklahoma Joe will have you roasting the competition with the Bronco Pro Drum Smoker. Its heavy-gauge steel construction is built to last, and its big wheels make it portable. The huge charcoal basket can last for 15 hours of smoking, and a unique airflow system lets you precisely control the temperature the entire time. You'll be winning over foodie fans in no time! Traeger Pro 780 Wood Pellet Grill & Smoker Photo courtesy of Drazen_/iStock by Getty Images Photo courtesy of Drazen_/iStock by Getty Images It's a match made in BBQ heaven: the Traeger Pro 780 combines modern digital monitoring and electric power with traditional wood pellet smoking. Just open the app on your phone to control the settings (it has a wide temp range of 165–500 degrees), and then let your grill do the rest. Want to switch up the smoky flavor from maple to applewood? The hopper's trapdoor lets you quickly swap pellets. About Newsweek Readers' Choice Awards Our nominees are editorially driven with contributions from a panel of travel experts. The final list is determined by Newsweek editors. Readers can vote once per category, per day. For more details, read our terms and conditions. For any questions, please see our FAQs or email us at readerschoice@ Our Featured Panelists Aly Walansky writes regularly about food news and trends. She has been a food journalist for over twenty years and has covered everything from budget shopping to recipes to culinary travel content for national publications that include the Food Network, Southern Living, Food & Wine, Travel & Leisure, The Kitchn and more. She was ranked among top 10 journalists of 2023 and top 10 freelance journalists in 2024, as well as #1 food journalist of 2022, by Muck Rack. Follow her at Amy Piper is a freelance travel writer, blogger, photographer and author specializing in luxury and multigenerational travel. She is a native Michigander who travels through the lens of a food lover and has been to 45 states and 41 countries around the world. From getting chased by bomb-sniffing dogs in the middle of the night in Bogotá to being boarding on her plane from Buenos Aires to Paraguay due to the wrong visa, Amy always has an exciting adventure to tell her readers and community of travel enthusiasts. Learn more at Lizzy Briskin is a New York City–based food, travel, wellness and lifestyle writer. Previously, she was the print food editor at Food Network and Real Simple magazines. She has a professional chef's degree from Cambridge School of Culinary Arts and a BA in English from Amherst College. She contributes to Wirecutter, Shape, People, Self, Bon Appetit, The Quality Edit, The Kitchn, Travel Weekly, and other outlets. When she's not cooking, eating, writing or traveling, she's training for her next marathon. Follow her on Instagram and at Gavin Booth of specializes in recipe development, all things grilling, food- and wine-based travel and romantic destinations of the world. He has extensive travel experience, visiting all 50 U.S. states and over 40 countries. He's a full-time recipe developer, photographer, videographer and writer. Linnea Bailey is an award-winning journalist specializing in travel and tourism. Her freelance work can be found in Southern Living, The Palm Beach Post, Florida Weekly, Modern Luxury, art&culture magazine, The Palm Beaches Blog and more. A former newspaper reporter, she now owns a communications company in West Palm Beach. Linnea is an active member of The Society of American Travel Writers (SATW), the North American Travel Journalists Association, the International Travel Writers Alliance, The Family Travel Association and The Adventure Travel Trade Association. She is a graduate of the University of Central Florida's journalism school. Learn more about her travels at Margot Black is a passionate outdoor travel writer whose love for the natural world is contagious. With decades of experience exploring the great outdoors, she is a respected expert in the field of adventure travel. Margot strongly believes in the transformative power of nature and works tirelessly to encourage families to spend more time outdoors together. Her travel writing blends in-depth research with a personal touch, providing readers with an escape to the world's most breathtaking landscapes. Margot's warm, capable and fun-loving demeanor inspires her readers to embark on their own adventures and create memories that will last a lifetime. Read more about her adventures at Terri Guthrie writes and creates videos about her many adventures across the U.S. and globe, describing the things she learns. She often shares itineraries, favorite restaurants, free things to experience and how to be street smart. Sign up to Travel with Terri for great travel ideas and follow her on Instagram. Susan Lanier-Graham is founder and publisher of Wander With Wonder, an award-winning online travel journalism magazine. She has authored more than 75 books and hundreds of magazine articles while traveling the world over the past three decades. Susan's work has appeared in a variety of publications, including various AAA publications, Modern Luxury, WHERE publications, and more. Susan is a member of Society of American Travel Writers, International Food, Wine and Travel Writers Association, and North American Travel Journalists Association. She is also a Certified California Wine Appellation Specialist. Newsweek contributors speak from a variety of backgrounds and offer expertise in a wide range of subject areas.
New York Post
24-04-2025
- Business
- New York Post
Gen Z won't even consider a job if an employer doesn't mention this during the interview process
Ghosting is not just for romantic partners. If job interviewers won't cough up the cash convo, these fresh-faced applicants vanish faster than you can say 'entry-level benefits.' Nearly half — 44%, to be exact — of Gen Z college grads say they've been turned off by interviews that didn't mention a salary range, sometimes by flat-out ghosting the recruiter, according to Monster's 2025 State of the Graduate Report. Why the silent treatment? It's not about being rude — it's about being real. For Gen Z, transparency is non-negotiable, and pay is the first thing on the table. If it's not, they're out. 'Since so many job descriptions provide it as a common practice, when other employers don't, graduates may simply gloss over these job listings that don't share it,' Vicki Salemi, a career expert at Monster, told Fortune. Some might call it entitlement. Others call it evolution. After years of pay secrecy and office politics, Gen Z is saying what older generations only grumbled about — 'Just tell me what it pays.' Thanks to new salary transparency laws in states like New York, California and Colorado, the newest crop of workers isn't even applying unless there's a dollar sign attached. But while they might have standards, many are still living rent-free at home and holding out for their dream job. And that dream job better be value-aligned, flexible, and inclusive — or it's a pass. Because salary info is now standard in so many listings, grads are quick to skip over any job posts that leave it out, experts say. Drazen – According to Monster's report, nearly 75% of 2025 grads won't work for a company with clashing political views. One in three won't say yes to a job at a company without diverse leadership. And 42% say hybrid work is a must-have. 'These incoming workers are redefining the where and when of the workplace,' Salemi told the outlet. But not everyone's buying into the new job market etiquette. Kate Duchene, CEO of global professional services firm RGP, says Gen Z isn't afraid to demand better — or leave when they don't get it. 'They aren't afraid to push back a little bit and then put their money where their mouth is and leave if they don't feel heard or listened to,' Duchene noted to Fortune. Call it entitlement or call it progress — Gen Z is ditching the hush-hush paycheck dance and saying out loud what boomers only whispered: 'What's the salary?' Dusan Petkovic – But employers are pushing back, too. Six in ten bosses say they've already fired Gen Z grads for lacking what older generations might call 'basic professionalism' — showing up on time or responding to emails. Still, some are tuning into what makes Gen Z tick — and click 'apply.' 'The message is clear: today's graduates are ambitious, intentional, and values-driven,' said Monster's chief marketing officer, Scott Blumsac, in the aforementioned report. 'Employers who adapt to these priorities by offering flexibility, purpose, and pathways to growth will be best positioned to attract and retain the next generation of top talent.'
