Spain's Grid Denies Report It Mishandled Voltage Before Blackout
Red Electrica says it operated the power cable connected to France in line with protocol, in a statement. The grid operator says a full report hasn't been published by the group Entose even though it was cited by local newspaper El Economista.
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Yahoo
7 hours ago
- Yahoo
Spain's economy grows 0.7% as it continues to outshine eurozone peers
The Spanish economy is continuing on a strong growth trajectory despite global trade uncertainties, with national output (GDP) growing by 0.7% quarter-on-quarter from April to June. GDP jumped by 2.8% year-on-year, according to data published on Tuesday by the National Statistics Institute (INE). In the previous quarter, yearly growth was also recorded at 2.8% and quarterly growth came in at 0.6%, allowing Spain to emerge as one of the fastest growing economies in the eurozone. While other major European economies are grappling with structural crises and the impact of geopolitical tensions, the Spanish economy is progressing solidly. Domestic demand has been key, contributing 0.9 percentage points to quarterly growth. Household spending continued to be the main driver, supported by an expanding labour market. In fact, the second quarter marked a new milestone, with more than 22 million people in employment, according to the Labour Force Survey (EPA). At the same time, the unemployment rate fell to 10.29%, its lowest level since 2008, although still well above the eurozone average. 'The Spanish economy was initially projected to follow a robust growth trajectory through 2025, with a slight moderation expected in 2026. Most forecasts anticipated annual GDP growth in the range of 2.2% to 2.6% for 2025,' said professor of macroeconomics Evi Pappa, at the Universidad Carlos III in Madrid. 'However, data from the first and second quarters of 2025 indicate that Spain is surpassing these expectations,' she added. Miguel Cardoso-Lecourtois, chief economist at BBVA Research, told Euronews that the 'engines of growth' in Spain are nonetheless changing as foreign tourism and government consumption slow. The latter is affected by political fragmentation, preventing the approval of a new budget, while domestic policies to tackle overtourism are slowing spending by non-Spanish residents. 'Growth is now more tilted towards domestic consumption and investment,' said Cardoso-Lecourtois. 'This is happening as inflation is coming down (energy prices), employment growth continues to be strong, wages continue to increase and interest rates go down. … Although government consumption is weak, public investment is relatively strong thanks to emergency funds aimed at helping flood victims in Valencia and NGEU funds.' It also appears that the Spanish economy will escape significant direct effects from the recent trade agreement between the United States and the European Union, which includes a new 15% tariff on many EU exports to the US. 'Given Spain's small share of trade with the US and strong domestic economy, it looks well placed to continue to outperform the euro area over the coming quarters,' said Ángel Talavera, head of Europe economics at Oxford Economics. Peter Vanden Houte, chief economist with ING, told Euronews that Tuesday's GDP figures mean Spain's 2.6% annual growth target is 'certainly achievable'. He added that interest rate cuts are also driving the construction industry in Spain, supporting growth. Sign in to access your portfolio
Eater
8 hours ago
- Eater
Find a Taste of Old-World Madrid at a New West Village Restaurant
There was a time when an enclave of Spanish restaurants clustered around West 14th Street, making up a 'Little Spain.' Establishments like El Faro, at one point the oldest-running Spanish restaurant in New York, which opened in 1927 and closed in 2012, were homes-away-from-home. Today, virtually none of those original Lower Manhattan restaurants remain. La Nacional, a society for Spanish immigrants in New York, many of them Galician, serves as a living archive. In the West Village, Sevilla — open from 1936 — is still standing. Further north, El Quijote, first founded in 1930, has been luxuriously restored at the new Hotel Chelsea. Lanna Apisukh/Eater NY On Thursday, July 31, Bartolo debuts at 310-312 West Fourth Street, near West 12th Street, from a chef who has devoted his career to cooking and researching Spanish food. The West Village is a homecoming for Ryan Bartlow, having long ago worked at Quality Eats. He's adamant that 'by no means is this Spanish inspired, it's a Spanish restaurant.' By that, he means that Bartolo's dishes are 'equal or comparable if you were transported to Madrid.' He did the same at his first restaurant, the Basque Ernesto's, which opened at the end of 2019, in Two Bridges, where he looked more to tradition than trend. But it became a part of one anyway, as gildas found their way to nearly every small plates wine bar in this part of Manhattan (and yes, they'll also make an appearance at Bartolo.) A space with old-world character was a requirement. Bartlow, along with his wife, Davitta Niakani-Bartlow, and her sister and fellow operating partner, Alexandra Niakani, had considered taking over the decades-worn Spain space, a former restaurant known, before it became a pandemic casualty, for its 'Bohemian pedigree (and free tapas).' But in the end, they infused Spanish history into this West Fourth Street storefront: a space with its inherited low-slung ceilings combined with interior design choices that feel at once like a new restaurant that will age well and one that already has been there for years. The kind of place where there are white tablecloths and waitstaff wear uniforms, as it would be at some of the family's favorite restaurants abroad. 'Spaniards really love to get dressed up to go to dinner,' says Davitta. 'We really want to bring back great hospitality,' Alexandra adds. Details are meticulous down to the custom ashtrays that drop down with the check, but will also be for sale. Overall, the menu and space itself feel more 'sophisticated' for their hospitality group, Terracotta's, sophomore project, says Bartlow. Lanna Apisukh/Eater NY Lanna Apisukh/Eater NY Lanna Apisukh/Eater NY There's a front bar, where guests can start with pan soplao, little bread pillows, personalized with the Bartolo name from a bakery in Spain called Panaderia Jesus, served with jamón Ibérico, and an embutido plate (charcuterie featuring morcilla, chorizo, and lomo), or pork belly chicharrones, with Marcona almonds. Dinner is in the luxe dual dining rooms. Dishes on the opening menu include ajo blanco, a chilled almond crema traditionally served with halved grapes or honeydew, but with Bartlow's tweaked addition of honeydew sorbet with balled melon. 'It's a contrast of temperature and texture,' Bartlow explains (it'll be rotated out when the weather drops). There's Madrid-style tripe with morcilla; red wine-braised oxtail ('not with mashed potatoes, not with anything else but fried potatoes, a very particular type of fry!' he says); and a fried egg dish with potatoes, shrimp, garlic, and parsley. 'A lot of it is homages to classic Spanish gastronomy… many times it's that the quality and attention to details gets lost by the wayside and you're left with something that doesn't exemplify what it is that we really love [about Spanish restaurants],' says Bartlow. 'We're trying to show how striking and confident an ingredient with not much else on the plate can be.' To do so, you need the best sourcing, and they work with Lidia Sanchez, a premier importer behind Taste of Spain Foods, for many of their featured products. Lanna Apisukh/Eater NY Lanna Apisukh/Eater NY Large-format options, like suckling lamb and whole-roasted pig, served in terracotta cazuela, will be offered in limited quantities. Lanna Apisukh/Eater NY On the dessert side, Bartlow is offering a frozen custard with raisins and Pedro Ximenez sherry; an egg-yolk flan, and more. At most Spanish restaurants, tarta de queso (cheesecake) is a required order: at Ernesto's, it's a Basque cheesecake, and at Bartolo, it's whole mini-cheesecakes with crust, where the batter includes a domestic Bayley Hazen blue cheese: 'There's a little bit of salinity, but by no means is it overwhelming,' says Bartlow. Cocktails come from Thomas Thompson, who is also the bar director at Ernesto's, with drinks like a cantaloupe margarita with txakoli, a Basque Country wine, and a nonalcoholic version with the guindilla peppers; other drinks use ingredients like tomato and saffron. Wine director Daryl Coke, who also holds the same position at Ernesto's, has brought together a list that focuses on sherry and vino de pasto; customization in the fine details extends to its own cuvée, house bottles, including a cava, with the elegant Bartolo logo. 'There isn't much like this, if at all, in New York, and I want to show how good it can be,' says Bartlow of the restaurant's ethos. 'The most important thing is making something I actually like to eat.' Reservations are now available on OpenTable. From left: Ryan Bartlow, along with his wife, Davitta Niakani-Bartlow, and her sister and fellow operating partner, Alexandra Niakani. Lanna Apisukh/Eater NY
Business Wire
9 hours ago
- Business Wire
MedaSystems Strengthens Executive Team with Appointment of Anton White as Vice President of Growth
MENLO PARK, Calif.--(BUSINESS WIRE)--MedaSystems, the leading SaaS platform for Expanded Access (EA) and Investigator‑Initiated Studies (IIS), today announced that healthcare‑technology veteran Anton White has joined the company as Vice President of Growth. White will lead global go‑to‑market strategy and execution as MedaSystems scales to meet accelerating demand from biopharmaceutical partners worldwide. 'I'm thrilled to join MedaSystems and help transform the way BioPharma and physicians collaborate to provide compliant, compassionate access to investigational therapies." Share 'Anton brings a rare combination of deep life‑sciences expertise and a growth‑mindset leadership style that aligns perfectly with our culture,' said Brian Irwin, Chief Executive Officer of MedaSystems. 'His track record of building high‑performing, customer‑centric teams will be instrumental at this pivotal moment as we enter our next phase of rapid expansion.' White joins MedaSystems after more than two decades of success driving revenue and building award‑winning teams at Optum Life Sciences, Eli Lilly, Celgene, and OptumRx. At Optum, he oversaw national sales and strategic partnerships, delivering data, analytics, and clinical‑services solutions to top‑10 global pharma companies and emerging biotech companies. 'I'm thrilled to join MedaSystems and help transform the way BioPharma and physicians collaborate to provide compliant, compassionate access to investigational therapies,' said Anton White, Vice President of Growth, MedaSystems. 'Together we'll empower sponsors and investigators with software that streamlines regulatory processes and accelerates patient access to life‑changing treatments.' White holds an MBA in Pharmaceutical & Healthcare Marketing from Saint Joseph's University, a BA in Management and Spanish from Gettysburg College, and a Sales Team Management Strategies certificate from Columbia Business School Executive Education. About MedaSystems MedaSystems is the leading developer of secure, GxP‑compliant software for managing requests for experimental therapies—including Expanded Access, Post‑Trial Access, and Investigator‑Initiated Studies. By connecting physicians and pharmaceutical companies in a centralized, audit‑ready environment, MedaSystems reduces administrative burden, improves data quality, and helps patients worldwide gain timely access to investigational treatments.
