romaine: nutella. caroline: she has a lifetime supply. she doesn't need that. meanwhile, we are talking about leigh drogen. we will see if there are notes from taylor on that. this is bloomberg. ♪ is bloomberg. ♪ >> i personally think bitcoin is worthless. but i don't care, it makes no difference to me. our clients are adults and to disagree. so if they want to have access to buy or sell bitcoin, we cannot custody it, but we can give them as clean as possible access. romaine: that was jamie dimon of course speaking earlier at the institute of international finance meeting. and of course, look, we have to talk crypto because caroline is here. big take focuses on the day in the life of traders, and on volatility and a few other things. caroline: it is a good day when we can mention the vicks, the fx volatility index, and bitcoin volatility. $57,000. i think we said that was the highest going back since march, april may. the blue screen is the 30 day volatility. it has been creeping up since the lows of september. all of this brings to mind, is it a blessing or a

the fact that she eats nutella, that's amazing. i think it's a most disgusting thing on the planet. always look for the fast food restaurants try to shave me when i get food and they have two sets of utensils. >> they shamed you? >> greg: they shamed me. >> they assumed -- they can't see your heads at the top of the thing. >> if you want to take effective climate change, they say palm oil is destroying, it's cancerous type of ingredients. she might be getting cancer and destroying. >> greg: they never choose raw broccoli. >> she did do that! she ate 1.1 pounds of raw broccoli. >> why? >> for a contest. >> greg: people have hobbies. >> taking an massive amounts of food it scares me because mcdonald's, they give you a bathtub and you're supposed to drink soda about it and they make you feel strange for asking for less soda, frightening places. >> greg: is there anything you can eat nonstop? i was taking about this. i can eat bacon deviled eggs nonstop. chocolate gelato, i don't even have to be high. >> enough black olives to sink a boat. black olives make me very happy, you can't get

eater destroying an entire container, it weighs more than 2 pounds, of the popular hazelnut spread nutellaeo you can see her put down ten bk whoppers in 17 minutes, yikes. three bobcats flexing through a neighborhood in phoenix. cindy drake the woman who captured the video echoing a warning from other residents res urging other people not to leave their dogs and cats outside because they show up in the neighborhood quite a bit. this adorable moment caught on camera by a neighbor across the street of a desperate little dog doing a bunny hop trying to get her owner's attention after being somehow left outside the gates that enter the house. we've all been there, i don't look quite as cute. hit us up at shannon bream or at "fox news @ night" on social media. a powerful nor'easter barreling up the northeast coast of bringing intense rain and flooding to new york and new jersey, around the west coast the bomb cycle that hammer the western states over the weekend expected impact 30 million people. severe weather outbreaks of the next few days, that's not all. box whether meteorologist is monitor

why not have nutella, rocky road, we have blue berry.d cheese. >> we try to cook food that you don't normally find from filipino food vendors, like the lichon, for example. it's something that it took years to come up with, to perfect, to get the skin just right, the flavor, and it's one of our most popular dishes, and people love it. this, it's kind of me trying to chase a dream that i had for a long time. when i got tired of the corporate world, i decided that i wanted to give it a try and see if people would actually like our food. i think it's a wonderful opportunity for the filipino culture to shine. everybody keeps saying filipino food is the next big thing. i think it's already big, and to have all of us here together, it's just -- it just blows my mind sometimes that there's so many of us bringing -- bringing filipino food to the city finally. >> i'm alex, the owner of the lumpia company. the food that i create is basically the filipino-american experience. i wasn't a chef to start with, but i literally love lumpia, but my food i

why not have nutella, rocky road, we have blue berry. we're not just limiting it to just the classic with salted egg and cheese. >> we try to cook food that you don't normally find from filipino food vendors, like the lichon, for example. it's something that it took years to come up with, to perfect, to get the skin just right, the flavor, and it's one of our most popular dishes, and people love it. this, it's kind of me trying to chase a dream that i had for a long time. when i got tired of the corporate world, i decided that i wanted to give it a try and see if people would actually like our food. i think it's a wonderful opportunity for the filipino culture to shine. everybody keeps saying filipino food is the next big thing. i think it's already big, and to have all of us here together, it's just -- it just blows my mind sometimes that there's so many of us bringing -- bringing filipino food to the city finally. >> i'm alex, the owner of the lumpia company. the food that i create is basically the filipino-american experience. i wasn'

hoping to find some good nutella to bring home to my girls. >> bring us recipe >> as.nd >>> good morningnty stop refiring masking. you must be vaccinated. marin county health leaders report 80% of their population is vaccinated and hospitalizations remained low.u mandates are still in place. your face must remained covered. with all these new allowances, businesses still have the option to require masks. >>> happening today, in-n-outs protest of a different kind this week. this week in-n-outs shut out dining locations in contra costa. >>> let's check in with vianey arana for a quick look at our forecast. >> a nice weekend because we'll be a little bit cooler but it will be cloudy. great day to enjoy the outdoors. live look right now in san francisco. current temperatures in the 50s. 57 degrees in san jose. 57 in oakland. we'll stick to those 50s at least to the next hour or so. take a look at how we'll fair out into the afternoon. upper 60s, we bump up by 10 degrees. san jose area, 68 degrees. milpitas 69 and it's not going to be windy, rainy, it's going to be ideal to spend outdoors. 67

why not have nutella, rocky road, we have blue berry. it to just the classic with salted egg and cheese. >> we try to cook food that you don't normally find from filipino food vendors, like the lichon, for example. it's something that it took years to come up with, to perfect, to get the skin just right, the flavor, and it's one of our most popular dishes, and people love it. this, it's kind of me trying to chase a dream that i had for a long time. when i got tired of the corporate world, i decided that i wanted to give it a try and see if people would actually like our food. i think it's a wonderful opportunity for the filipino culture to shine. everybody keeps saying filipino food is the next big thing. i think it's already big, and to have all of us here together, it's just -- it just blows my mind sometimes that there's so many of us bringing -- bringing filipino food to the city finally. >> i'm alex, the owner of the lumpia company. the food that i create is basically the filipino-american experience. i wasn't a chef to start with,

why not have nutella, rocky road, we have blue berry. it to just the classic with salted egg and cheese. >> we try to cook food that you don't normally find from filipino food vendors, like the lichon, for example. it's something that it took years to come up with, to perfect, to get the skin just right, the flavor, and it's one of our most popular dishes, and people love it. this, it's kind of me trying to chase a dream that i had for a long time. when i got tired of the corporate world, i decided that i wanted to give it a try and see if people would actually like our food. i think it's a wonderful opportunity for the filipino culture to shine. everybody keeps saying filipino food is the next big thing. i think it's already big, and to have all of us here together, it's just -- it just blows my mind sometimes that there's so many of us bringing -- bringing filipino food to the city finally. >> i'm alex, the owner of the lumpia company. the food that i create is basically the filipino-american experience. i wasn't a chef to start with,

why not have nutella, rocky road, we have blue berry.limiting it to just the classic with salted egg and cheese. >> we try to cook food that you don't normally find from filipino food vendors, like the lichon, for example. it's something that it took years to come up with, to perfect, to get the skin just right, the flavor, and it's one of our most popular dishes, and people love it. this, it's kind of me trying to chase a dream that i had for a long time. when i got tired of the corporate world, i decided that i wanted to give it a try and see if people would actually like our food. i think it's a wonderful opportunity for the filipino culture to shine. everybody keeps saying filipino food is the next big thing. i think it's already big, and to have all of us here together, it's just -- it just blows my mind sometimes that there's so many of us bringing -- bringing filipino food to the city finally. >> i'm alex, the owner of the lumpia company. the food that i create is basically the filipino-american experience. i wasn't a chef to star