undefined

Henry Kerr

Economics editor for The Economist, providing expert analysis on trade and economic policy.

Top 3 podcasts with Henry Kerr

Ranked by the Snipd community
undefined
185 snips
Feb 3, 2025 • 22min

Thy neighbours, beggared: Trump’s opening tariffs

Henry Kerr, Economics editor for The Economist, dives into the tumultuous world of trade wars ignited by President Trump's tariffs on Canada and Mexico. He discusses the historical backdrop of NAFTA and USMCA while pondering the potential economic fallout and retaliation strategies. Kerr also explores the revival of supersonic flights and how innovative companies like Boom Supersonic aim to overcome past challenges. Additionally, he touches on the curious trend of 'ovation inflation' in London's theatres, where standing ovations have lost their once-rare charm.
undefined
167 snips
Jan 14, 2025 • 23min

View to a killing: bond yields rise and rise

In this discussion, Josh Roberts, Capital Markets Correspondent for The Economist, dives into the unexpected surge in government bond yields amid interest rate cuts, exploring how it affects borrowers and the broader economy. Meanwhile, Henry Kerr, the Economics Editor, provocatively weighs in on the U.S. buying Greenland, considering its geopolitical implications and historical contexts. They also touch on the cultural significance of Singapore's hawker centres facing modern challenges, highlighting the intersection of tradition and economic pressures.
undefined
34 snips
Jan 14, 2025 • 23min

View to a killing: bond yields rise and rise

Josh Roberts, a capital markets correspondent, discusses the surge in government bond yields, emphasizing the disparity between economic data and market expectations. He highlights the implications for borrowers amidst this financial uncertainty. Meanwhile, Henry Kerr, an economics editor, dives into the controversial idea of the U.S. purchasing Greenland and its geopolitical ramifications. They also touch on the challenges facing Singapore's beloved hawker centers, which are under threat despite being a cornerstone of the nation’s culinary culture.