Something New is Cooking
Separating keynote and coaching stuff from finance stuff
Hey everyone—
Quick note about something I’m spinning off.
Over the past year, I’ve gone deep on systematic trading. Built Python systems. Backtested 25 years of data. Made mistakes. Found some things that actually work. Along the way, I’ve been writing about it—the wins, the failures, what I’m learning.
That content doesn’t really fit here. This list is about AI, speaking, marketing, the stuff we usually talk about. Market regime analysis and ETF allocation systems? Different audience, usually.
So I’m launching a separate newsletter: Sortino’s Kitchen.
What It Is
Sortino’s Kitchen is my trading journal—what I’m doing with my own money and why.
The name comes from the Sortino Ratio (a risk-adjusted return metric I optimize for) + the “kitchen” metaphor (where the real work happens, behind the scenes). It uses culinary framing to make systematic trading approachable: regime detection, momentum signals, when to act, when to rest.
Each article ends with an actual Italian recipe and wine pairings that reinforce the week’s lesson. Because if you’re going to think about markets, you might as well eat well too.
What It’s Not
Not financial advice (I’m not your advisor)
Not “here’s what you should buy” (it’s “here’s what I’m buying and why”)
Not guru stuff (I’ve been actively trading for less than a year—I’m documenting the learning, not pretending I’ve figured it out)
Why I’m Telling You
A few of you have asked about the trading/investing stuff when it’s come up. If that’s you, Sortino’s Kitchen is where it’ll live now.
If that’s not you—totally fine. Nothing changes here. This list stays focused on what it’s always been about.
If you want to check it out: Click here for Sortino’s Kitchen!
First post drops this week: “Gold and Stocks Are Rising Together. That’s Not Supposed to Happen.” It’s about what 25 years of data says about the current market regime, why central banks are accumulating gold at historic rates, and what the 2006-2007 parallels might mean.
Plus a recipe for Bollito Misto and three Piedmontese wines to drink with it. I’ll be alternating between vegetarian/vegan dishes and omnivore dishes.
That’s it. Just wanted you to know it exists.
And, by the way, if you’re only here for the finance stuff, feel free to unsubscribe from “Behind the Keynote”- I understand.
But for the rest of you, back to our regular programming soon.
—Brian
P.S. — The tagline is “Where the returns are cooked just right.” I’m pretty happy with that one.