March trading has started with a bang. The Dow closed down 400 points today after two big events. President Trump announced tariffs on steel and aluminum and the new Fed Chair, Jerome Powell, testified in front of the Senate Finance Committee.
Chad Leat is a former Citigroup and JPMorgan Chase executive. Leat joins Cheddar to break down the market movement and recent volatility.
When asked about President Trump's announcement about tariffs, Leat says good and fair trade traffics make for good politics, but willy-nilly tariffs are bad policy.
When it comes to the current state of the market, Leat says everyone has the same worry in their mind, inflation.
Leat says the highs the market saw in January were not sustainable. He explains the daily ups and downs of the market tend to freak people out, especially when they go down. But Leat encourages investors to try to look at the overall market and understand the full market. Leat says it is still a good time to be in the market, longterm.
Quantum computing is moving from science fiction to national strategy. Infleqtion CEO Matt Kinsella explains Trump's new executive order and what it means.
Americans traveled in record numbers over July 4th despite rising costs. Skift's Sarah Kopit explains what it says about consumers, airfares, and summer travel.
The U.S. economy is being held up in part by the AI boom, but that boom could still lead to broader prosperity or inequality, says a Nobel Prize winner.
Foundation Robotics co-founder Michael LeBlanc explains how humanoid robots are moving from the lab to military and industrial missions and what comes next.
Jeff Burnstein, President of the Association for Advancing Automation (A3), discusses humanoid robots, AI, smart manufacturing, and the future of U.S. industry.
Should kids be banned from social media? Nick Lichtenberg of Fortune breaks down the global push to restrict under-16 users and what it means for Big Tech.
Miso Robotics CEO Rich Hull discusses Flippy Fry Station, the future of AI-powered restaurant automation and how acquiring Zume's IP could reshape food robotics
