Trader Talk

• This sell-off could be your golden ticket to AI and fintech gains

  In the latest episode of Trader Talk, Kenny Polcari sits down with Drew Pettit, director of US equity strategy at Citi, to unpack how thematic investing is evolving in a volatile market. Pettit explains how investors can use structural themes—like AI, fintech, and digital leisure—to identify long-term opportunities beyond traditional sector classifications. While recent market volatility has been driven by tariff headlines and valuation resets, Pettit sees this as a chance to re-enter high-quality names at discounted prices. The key, he says, is understanding what you own and making intentional, informed decisions—not panicking. Trader Talk with Kenny Polcari on Yahoo Finance delivers expert analysis and actionable insights. Drawing on decades of trading floor experience, we empower you to navigate market volatility and keep your portfolio from getting burned. Watch more episodes of Trader Talk at https://finance.yahoo.com/videos/series/trader-talk/ Thoughts? Questions? Fan mail? Email us at [email protected]. Yahoo Finance’s Trader Talk is hosted by Kenny Polcari and produced by Langston Sessoms.

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• Could Trump's economic chaos spark stagflation?

  In the latest episode of Trader Talk, Kenny Polcari speaks with Cameron Dawson, CIO at NewEdge Wealth, about why traditional recession indicators no longer hold the same weight in today’s post-pandemic market. Dawson sees slower growth ahead—not a recession—citing fading tailwinds like stimulus and labor gains. The two also discuss the recent pullback in the “Mag 7,” with Dawson urging investors to re-evaluate stretched valuations. The episode wraps with Polcari’s timeless shrimp scampi recipe. Garlicky Shrimp Scampi Ingredients Olive oil (about 1–2 tablespoons) 4 tablespoons butter (divided) 5 large garlic cloves, sliced 1 pound large shrimp, cleaned and deveined Salt & pepper (to taste) ½ cup dry white wine (approx.) Red pepper flakes (optional) 2 tablespoons fresh lemon juice (approx.) 2 tablespoons chopped fresh parsley Steps Sauté Garlic Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add sliced garlic and sauté until fragrant (30 seconds to 1 minute). Add Shrimp Stir in the shrimp. Season with salt and pepper. Cook for about 1–2 minutes on one side, until they just begin to turn pink. Flip to cook the other side. Deglaze & Simmer Pour in the white wine. Add red pepper flakes if desired. Simmer for 1–2 minutes, allowing the wine to reduce by about half and the shrimp to cook through (avoid overcooking). Finish with Butter & Lemon Stir in the remaining 2 tablespoons of butter, lemon juice, and chopped parsley. Remove from heat immediately once the butter melts. Serve Plate the shrimp scampi over spaghetti (or pasta of your choice). Accompany with toasted garlic bread. Trader Talk with Kenny Polcari on Yahoo Finance delivers expert analysis and actionable insights. Drawing on decades of trading floor experience, we empower you to navigate market volatility and keep your portfolio from getting burned. Watch more episodes of Trader Talk at https://finance.yahoo.com/videos/series/trader-talk/ Thoughts? Questions? Fan mail? Email us at [email protected]. Yahoo Finance’s Trader Talk is hosted by Kenny Polcari and produced by Langston Sessoms.

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• The suprising way smart investors survive market chaos

  n the latest Trader Talk, host Kenny Polcari reveals how to navigate market volatility with disciplined, fundamentals-based investing. He emphasizes that despite uncertainties from tariffs, geopolitical tensions, and shifting consumer sentiment, thorough financial analysis and a focus on quality large-cap growth stocks are key to long-term success. Join Polcari on Trader Talk as he speaks with Barbara Doran, founder and CEO of BD8 Capital Partners. Doran advises investors to resist panic, manage risk carefully, and stay committed to their investment thesis even during turbulent times. Trader Talk with Kenny Polcari on Yahoo Finance delivers expert analysis and actionable insights. Drawing on decades of trading floor experience, we empower you to navigate market volatility and keep your portfolio from getting burned. Watch more episodes of Trader Talk at https://finance.yahoo.com/videos/series/trader-talk/ Thoughts? Questions? Fan mail? Email us at [email protected]. Yahoo Finance’s Trader Talk is hosted by Kenny Polcari and produced by Langston Sessoms.

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• Disciplined investing and education pave the way to lasting wealth

  In the latest Trader Talk, host Kenny Polcari speaks about why the “buy the dip” mantra isn’t always a winning strategy and how disciplined, fundamentals-based investing creates lasting wealth. Rob Luna, an entrepreneur and founder of Rob Luna Wealth Academy, recounts his journey from humble beginnings to building a successful wealth management business. He emphasizes that investors must analyze earnings, revenue growth, and debt levels to avoid catching falling knives. Both Polcari and Luna agree that a clear investment thesis, early financial planning, and ongoing financial education are essential for navigating volatile markets and bridging the wealth gap. Steak Pizzaiola Ingredients Steak (about ¾ inch thick, your preferred cut) Olive oil Oregano Garlic (crushed or sliced) 1 white onion, sliced 1 red bell pepper, julienned 1 green bell pepper, julienned 1 can crushed tomatoes (not purée) Red wine (about ½ cup) Salt & pepper Crushed red pepper flakes (optional) Steps Sauté Aromatics In a saucepan, heat olive oil over medium heat. Add crushed or sliced garlic, cooking until golden (about 1–2 minutes). Stir in sliced onion and julienned peppers. Cover and let them soften (about 5 minutes). Make the Tomato Sauce Add the crushed tomatoes, oregano, and optional crushed red pepper flakes. Turn heat up to bring to a quick boil, then reduce to medium. Pour in red wine (about ½ cup), salt, and pepper. Simmer for 10–12 minutes until the sauce thickens. Season & Sear Steak Rub steaks with olive oil, salt, and pepper. (Use just enough oil to lightly coat.) Heat a skillet (preferably ribbed) on high. Sear steaks for about 3–4 minutes on one side, then flip and cook another 3–4 minutes, depending on desired doneness. Combine & Simmer Reduce heat to medium-low. Add the prepared tomato sauce directly into the skillet with the steaks. Cover and simmer for about 5–10 minutes (depending on how well-done you like your steak). Finish & Serve Remove steaks from the skillet and plate them. Stir and scrape the skillet to deglaze, incorporating any browned bits into the sauce. Spoon the sauce over the steaks. Serve immediately with a glass of Chianti or your favorite table wine.

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• How embedded finance is changing fintech

  In the latest Trader Talk, host Kenny Polcari speaks with Donato Cuttone about how technology and “embedded finance” are reshaping brokerages. Cuttone, who spent decades on the NYSE floor before joining DriveWealth Institutional, explains how the old system of opening traditional brokerage accounts is giving way to digital wallets, fractional trading, and automated “round-up” features. These innovations enable investors—even those overseas—to buy fractions of US stocks for as little as a dollar, 24 hours a day, five days a week. Adapting to this shift, Cuttone says, brokerages require new routing and settlement frameworks that can handle massive transaction volumes and same-day clearance. Regulators still lag behind as markets move from analog to digital, but modern tech can bridge the gap. Polcari likens the evolution to cooking this week's dish Veal Osso Bucco: patience, adaptability, and a willingness to embrace innovation are the key ingredients for success. Veal Osso Bucco Ingredients Osso Bucco 6 veal shanks Kosher salt & freshly ground black pepper Flour (gluten-free optional) Extra-virgin olive oil 1 large onion, roughly chopped (about 1 cup) 2 carrots, peeled and roughly chopped (about 1 cup) 1 stalk celery, roughly chopped (about ¾ cup) 1 small can tomato paste (not purée) 8 medium garlic cloves, crushed or finely chopped Red wine (for deglazing) Beef broth Gremolata ½ cup flat-leaf parsley, finely chopped 1 tablespoon lemon zest (from 1–2 lemons) 2 garlic cloves, minced ServingPolenta (prepared according to package instructions) Steps Preheat Oven Heat oven to 350°F. Season & Dredge Rinse veal shanks and pat dry. Season with salt and pepper. Dredge each shank in flour (use gluten-free flour if desired). Brown the Shanks Heat olive oil in a frying pan over high heat. Brown shanks on all sides, searing to lock in juices. Transfer to a roasting pan, leaving space between them. Add Aromatics Scatter the chopped onion, carrot, celery, and crushed garlic over the shanks. Sprinkle a little lemon zest on top. Deglaze & Make Sauce Return to the frying pan. Deglaze with red wine, scraping up any browned bits. Stir in beef broth and the tomato paste. Bring to a boil, then reduce heat and let it thicken for about 4 minutes. If needed, add a bit more broth to maintain a saucy consistency. Braise Pour this wine-broth mixture over the veal shanks in the roasting pan. Cover tightly and place in the 350°F oven for 1 hour. Reduce heat to 325°F and continue cooking for another 4 hours, until veal is very tender. Puree Half the Veggies Remove half of the cooked vegetables and puree them to create a smoother sauce. Make the Gremolata Combine parsley, lemon zest, and minced garlic in a small bowl. Set aside to use as a bright finishing touch. Plate & Serve Spoon polenta onto each plate, forming a bed. Place a veal shank on top of the polenta. Surround the shank with the remaining (non-pureed) braised vegetables. Drizzle some of the pureed sauce over the top. Garnish with gremolata. Enjoy with a robust red wine like Brunello di Montalcino. Buon appetito!

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