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Tuesday 21st December 2021.

December 21, 2021

Our guest in the eight o’clock hour this morning is Rafael Museri CEO and Co-Founder of Selina.

“Selina, the brand of experience and fast-growing hospitality targeting Millennial and Gen Z travelers, and BOA Acquisition Corp. (“BOA”) (NYSE: BOAS), a purpose-built acquisition company publicly traded special, announced the signing of a combination agreement of definitive business that will result in Selina becoming a company that is publicly traded. The transaction values the proforma company at equity value of approximately 1.2 billion dollars. The transaction is expected to be complete in the first half of 2022 and the combined company will operate as Selina Hospitality plc, and its common shares are expected to be listed on the Stock Exchange of New York under the symbol “SLNA”.

Rafael Museri

Launched in 2015 by co-founders Rafael Museri, CEO, and Daniel Rudasevski, Head of Expansion, Selina has secured a network of 134 properties in North America and the South, Europe and the Middle East, of which 83 are open and operational. From its creation, Selina has steadily increased its geographic reach, taking advantage of patented technology to identify underperforming hotels and turn them into cultural centers through partnerships with local artisans, designers and food and beverage providers, and present programs inspired by experiences local. Selina Properties Offer The First Global Home For The Worker remote and digital nomad, providing a comprehensive experience that is expected to continue to drive demand for Selina’s offerings as 73% are projected to of employers use remote work resources by 2028.

Selina has secured $ 350 million of committed capital from partners for expand its offering in 12 geographies, which is expected to add approximately 40,000 new beds to Selina’s network by 2025. In addition to its prepaid offering, Selina has introduced an innovative subscription service, Nomad Passport, that allows guests to stay anywhere in Selina for as long as wish, with all the comforts that include accommodation, coworking, leisure activities locally selected wellness and events.

A group of first-rate institutional investors, including South Light Capital (a DigitalBridge affiliate), MORE Investment House and Sir Ronald Cohen, along with BOA’s sponsor and shareholders led by its founders, have committed $ 70 million of capital, including an endorsement of minimum capital of 15 million dollars by the sponsor of BOA. Of the total, $ 10 million will be an advanced PIPE funded at the same time as the announcement, which will strengthen Selina’s bottom line as it deploys new centers. There is currently approximately $ 230 million in the trust account of BOA. Subject to any reimbursement by BOA shareholders, current Selina shareholders will retain approximately 71% ownership of the combined company. The business combination is expected to bring Selina $ 285 million (assuming no refunds) of the gross proceeds of the transaction for advance your mission to inspire meaningful connections. The company will use the transaction proceeds to drive expansion into large urban markets from around the world, as well as to invest in proprietary technology and attract and retain talent high quality.”

In the last hour it is Sara time, our feisty foodie. Today?

“Today we’re talking about our finishing suggestions for your holiday dinner.  The sides!  To start, I’m really excited about Green Beans with a Warm Bacon Dressing.  Topping it off with some goat cheese adds a little bit of tang!  It kind of combines 2 of my favourite sides into one (green bean almondine and brussels with bacon) The next perfect side is Classic Home-made Stuffing with fresh Thyme and Sage.  This delicious combination of fresh herbs just screams holiday!   To cut through the heavy dishes, I thought bright, light  Salad with Vibrant Herb Dressing & White Anchovies would be the perfect accompaniment.  White anchovies elevate it, but if that’s not your thing, I’ve suggested some other delicious toppings! To add a little Holiday Cheer to your celebrations, let’s cover last show’s recipe that we didn’t have time for!  A Cranberry Apple Whiskey Cocktail!  For kids you can make it without the booze!”

Green Beans with Warm Bacon Dressing

Courtesy:  Food Network


1 1/2 pounds green beans, trimmed

1/4 pound smoked bacon, chopped (about 3 slices)

1/4 cup chopped shallots (about 2 shallots)

1 garlic clove, chopped

2 tablespoons sherry wine vinegar

1 1/2 tablespoons Dijon mustard

1/2 teaspoon dry mustard

1/4 cup extra-virgin olive oil

Kosher salt

1/2 cup crumbled soft fresh goat cheese

1/4 cup dried sweetened cranberries

2-3 tablespoons sliced almonds, toasted (optional)


Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl.

Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil.

Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately.

TIP:  Try some thinly slices toasted almond as a topping!

Classic Home-made Stuffing with fresh Thyme and Sage


3 tbsp. olive oil, plus more for pan

1 loaf country bread, cut into 1/2-inch pieces (about 12 cups)

2 medium onions, chopped

Kosher salt and freshly ground black pepper

4 ribs celery, chopped

3 c. chicken stock

1 c. fresh flat-leaf parsley, finely chopped

1 tsp. Fresh sage, finely chopped

2 tsp. fresh thyme leaves, finely chopped

2 large eggs, beaten


Preheat oven to 375°F. Oil a 2-quart shallow casserole dish (or 3 quart if not stuffing the turkey). Place bread on a rimmed baking sheet and toast, stirring once, until golden brown, 5 to 10 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until very tender and beginning to turn golden brown, 6 to 8 minutes. Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add stock and bring to a boil. Stir in the parsley, sage and thyme.

Stir together bread, vegetables, and eggs in a bowl. If desired, stuff half the mixture into the main cavity of the turkey; transfer the remaining half to the prepared baking dish (if not stuffing the turkey, transfer all the mixture to the prepared baking dish).

Cover baking dish with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes.

Salad with Vibrant Herb Dressing & White Anchovies


1/4 cup Champagne vinegar

1/2 small shallot, chopped

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons honey

2 cups lightly packed mixed herbs, such as chives, parsley, tarragon and dill

1/4 cup canola oil

1/4 cup extra-virgin olive oil

Kosher salt


Six 6-ounce heads of Little Gem lettuce or hearts of romaine, dark outer leaves discarded and inner leaves separated (1 1/2 pounds)

8 radishes, thinly sliced

24 white anchovies (alici or boquerones) (optional)


In a blender, combine the vinegar with the shallot, mustard, honey and 1 cup of the herbs and puree until nearly smooth. With the machine on, gradually add both oils and puree until very smooth. Scrape the dressing into a small bowl and season with salt and pepper.

In a large serving bowl, gently toss the lettuce with half of the dressing and 1/2 cup of the herbs. Scatter the radishes, anchovies and the remaining 1/2 cup of herbs on top of the salad and serve, passing the remaining dressing at the table.

TIP:  Top with toasted pine nuts. I also love adding thinly slices cucumbers or fresh peas in this salad!

Cranberry Apple Whiskey Cocktail


1.5 oz Crown Royal Apple Whiskey

1/2 oz Pure Cranberry Juice

3-4 oz 7-UP

1/2 cup Ice

Red apples and fresh cranberries for garnish


Fill your whiskey glass half full of ice.  Pour in the Crown Royal.  Add the Cranberry juice.  Fill to top with 7up.

Garnish with several slices of red apples and top with fresh cranberries.

 NoteThis recipe calls for unsweetened cranberry juice. If you have the sweetened on hand try it. It will make a sweeter cocktail but will still be tasty.


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