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  • Woodleigh’s new hawker centre has many stalls run by young entrepreneurs, here’s what they’re offering, Lifestyle News

    Woodleigh’s new hawker centre has many stalls run by young entrepreneurs, here’s what they’re offering, Lifestyle News

    Those lucky enough to score a Build-to-Order flat in the Woodleigh, Bidadari and Potong Pasir areas will be happy to know that there’s a new and affordable meal option in your hood. 

    Woodleigh Village Hawker Centre just opened on Thursday (Sept 5) and there are 39 new hawkers to patronise. 

    It spans around 3,255 sqm and has more than 600 seats.  

    The hawker centre is also conveniently located next to Woodleigh MRT and is connected to The Woodleigh Mall.

    Additionally, in the future, there will be a bus interchange, which is part of an integrated development that includes retail, childcare, dining and community spaces. 

    But the real highlight is the number of young entrepreneurs who’ve set up shop at the hawker centre, from a 25-year-old prawn mee specialist to a couple in their 30s selling Mexican fusion food.  

    When AsiaOne visited Woodleigh Village Hawker Centre on Wednesday (Thur 4), we were surprised by the number of millennials and Gen Zs manning the stalls.

    Here are some you can patronise. 

    Ji Hui Lai Nasi Kerabu, #01-07 

    As the name suggests, this stall sells nasi kerabu and is co-owned by Wong Yi Xiong, 34, who formerly worked in logistics in a multinational corporation. 

    Yi Xiong also has experience in the food and beverage (F&B) industry in Malaysia and set up Ji Hui Lai Nasi Kerabu together with a friend. 

    They’ve created their own Nasi Kerabu ($7.80) recipe with a twist to appeal to Singaporeans, and the dish comes with bright blue pea rice, fried chicken, various spices, a cracker and chilli. 

    We really enjoyed their rendition of the dish and the chicken was extremely tender, pairing well with the accompanying spices. 

    Style Palate, #01-30 

    Twenty-five-year-old Shi Long is the owner of Style Palate, which specialises in restaurant-quality French cuisine. 

    Shi Long started his culinary journey at the age of 16 and even did an exchange programme at a prestigious culinary institution in France. Back in Singapore, he honed his craft in several Michelin-star restaurants. 

    What inspired him to start a hawker stall was an encounter with a customer who was not able to afford high-end restaurant food. 

    He wanted to make quality food affordable for all, so he opened Style Palate. 

    Dishes such as braised beef, sous vide pork and duck confit are uncommon finds in a hawker centre setting, but Shi Long sells just that for wallet-friendly prices. 

    We tried the duck confit, which cost $12, and were pleasantly surprised by how tender the meat was. If you didn’t tell us otherwise, we would have thought that the dish was from an upscale restaurant. 

    Guan Kee Kway Chap, #01-19 

    Esther is no stranger to Singapore’s hawker scene.

    For years, the 33-year-old has helped managed several large F&B companies. 

    She also happens to be the daughter of the owners of the famous Guan Kee Kway Chap and has helped out at her parent’s stall since she was a child. 

    It has been her dream to continue their legacy, especially after seeing many popular hawker stalls close down and sell their recipes. 

    And she finally has made this come true with her new stall at Woodleigh Village Hawker Centre. 

    M+ Fried Rice, #01-11 

    Another Gen Z entrepreneur to watch out for is Siti Nurnameera Abdul Samad. 

    The 26-year-old runs M+ Fried Rice, which sells a halal version of Chinese-style cuisine with a fusion twist. 

    Nurnameera was a former lab technician at a local polytechnic, and she felt that her calling was more with food than with science, so she made a bold career switch. 

    Her goal is to attract a diverse audience and celebrate culinary diversity in Singapore’s local food scene. 

    What makes her fried rice even more special is the machine she uses to cook it. 

    This was designed by a Hong Kong tzi char chef and it efficiently blends ingredients like eggs and rice to preserve the wok hei taste. 

    We got to try her Sambal Sakura Shrimp Fried Rice ($8) first-hand, and we couldn’t tell that it had been prepared with a machine — it was pretty good! 

    Nan Xiang Chicken Rice, #01-28 

    There’s also Shaun, 26, who owns Nan Xiang Chicken Rice and is taking over the reins from his ageing mother. 

    The second-generation hawker initially was pursuing a degree in marketing before deciding to make a career switch to preserve his mother’s business legacy. 

    After learning the ropes and adapting her chicken recipe, he took a leap of faith and opened his very first hawker stall at Woodleigh Village Hawker Centre.

    We tried his Steamed Chicken Rice ($4.50). It takes a lot of skill to get the texture of chicken right, but Shaun nailed it.

    Liu Da Xia, #01-31 

    One of the youngest hawkers at Woodleigh Village Hawker Centre is 25-year-old Liew Xiao Xuan. 

    As her parents are also in the F&B scene, she grew up immersed in the culinary world. 

    After graduating from Institute of Technical Education (ITE) last year in 2022, she worked in F&B for a while before deciding to set up her own stall. 

    While she is known for her umami-packed bowls of prawn mee, her speciality dish is white curry, something that one does not see often in Singapore.

    She hopes that more Singaporeans will learn about the dish and enjoy it like she does. 

    Pura Vida Cocina Mexican Fusion, #01-25 

    One stall that really stood out among the rest was Pura Vida Cocina.

    Specialising in Mexican fusion food, it was started by Millennial hawkers Kok Pin and Wong Min. 

    The husband-and-wife duo, who are both 36 years old, noticed the growing popularity of Mexican food among the Gen X and Gen Z communities and wanted to make the cuisine more accessible and healthier to them. 

    Prior to this, Kok Pin already had more than 10 years of experience in the F&B industry, so he was no stranger to the culinary world. 

    Wong Min left her job at an investment company to run the business with him. 

    Their colourful, extensive menu features Mexican rices, tacos, nachos and burrito bowls. 

    Our favourite was the Spiced Chicken Mexican Rice ($7.50). The chicken was well marinated and extremely tender. It’s a healthy, filling option for those who need more protein in their diet. 

    We also love the Vegetarian Nachos ($7.50), which makes a great sharing dish. 

    Origanics, #01-13

    Thirty-one-year-old Darryl is changing the way people eat vegetarian and vegan food with his stall, Origanics. 

    He began his culinary journey over a decade ago after he dropped out of polytechnic. During the Covid-19 pandemic, he also ran tuck shop stalls in schools. 

    After being a vegetarian for a few years, he opened his first hawker stall selling plant-based dishes at Buangkok Hawker Centre. Now, he also has a branch at Woodleigh Village Hawker Centre. 

    While his menu items like Caramelised Char Siew Don ($7.50) and Chicken Cutlet Kolo Noodle ($6.50) don’t sound vegetarian, they actually are. 

    We tried their Signature Caramelised Char Siew Kolo Noodle ($5.90) and were blown away by how good it was.

    Upon first glance, the char siew does look like the real deal but when you bite into it, you can tell that it is plant-based. 

    Kallang Wantan Mee, #01-33 

    The 36-year-old owners of the stall, Sze En and Shen Ping, wanted to bring traditional Malaysian wantan mee to Singapore. 

    The dark sauce dish is not as commonly found in Singapore and Sze En, who grew up in Malaysia, prefers it. 

    Every element, from the wantan noodles and the spicy chilli, is made from scratch so that diners can get the authentic experience. 

    If you don’t feel like crossing the border to satisfy your wantan mee cravings, this is a fantastic option! 

    Other hawkers to try

    Apart from the hawkers we mentioned, there are a variety of other stalls to patronise too. 

    For soothing bowls of porridge, there is Fat Fat Food, which specialises in authentic Cantonese porridge. 

    Those hankering for food from the Land of Smiles can try No. 9 Thai Kitchen. 

    There’s also the famous Eng Kee Chicken Wings, which some say sell the best chicken wings in the whole of Singapore. 

    Want to end your meal on a sweet note? Head over to Munchi Pancake for some of the best min jiang kueh (pancakes) in town. 

    ALSO READ: Duo makes ‘impulsive decision’ to set up hawker stall selling 2 dishes, already drawing regular customers

    melissateo@asiaone.com

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  • Heres How You Can Make Nutritious Meals At Home On A Budget

    Heres How You Can Make Nutritious Meals At Home On A Budget

    We swear by home-cooked meals. They are fresh and delicious and loaded with healthy ingredients. What’s more, they are always pocket-friendly. Let’s accept that the increasing cost of life globally has been a major concern for all. From our daily ingredients to luxury food products, we can see a steep surge in price. But that doesn’t mean we compromise on health and well-being. That is exactly where a budget-meal plan comes in handy. This article will help you prepare a roadmap for a healthy diet within your budget. Let’s get going.

    Also Read: People Who Eat Balanced Diet Have Better Mental Health Outcomes And Cognitive Function: Latest Research

    7 Steps To Make Affordable Nutritious Meals In India:

    1. Identify the ingredients:

    It is important to understand what is good for you and what is not. For instance, you can always avoid having processed foods and ready-to-eat meals, which cost less but comes with various health problems. Instead, we suggest you go for healthy ingredients to make your food wholesome.

    2. Prepare a meal plan:

    It is important to plan your weekly meals to save time and money. Planning helps you avoid unnecessary shopping, which automatically saves a lot of money in the longer run.

    Also Read: Living Alone Overseas? Nutritionist Recommends 5 Healthy Food Picks For Busy Days

    Latest and Breaking News on NDTV

    Photo Credit: iStock

    3. Get your groceries wisely:

    Once you have the meal plan ready, get your ingredients accordingly. Instead of buying raw materials in bulk, get them for four to five days, exhaust them completely and then go for the next batch of shopping.

    4. Avoid food wastage:

    This is something we should always keep in mind – avoid food wastage! Instead of cooking in bulk and wasting them eventually, try to use leftover foods as much as possible. Also, use rotten fruits and vegetables as fertilizer for your kitchen garden instead of tossing them completely.

    5. Include Indigenous grains and pulses:

    Today, we have seen people shifting from fancy ingredients to local ones. Infact, food products like millet, different types of legumes, grains, ragi etc are in trend today. So, we suggest experimenting with such indigenous food products to make your meals more nutritious and affordable at the same time.

    6. Swear by seasonal produce:

    Every season brings along a range for fresh fruits and vegetables, loaded with various health benefitting properties. We suggest you including such seasonal produce in your diet to enjoy every essential nutrients, that too in an affordable price.

    7. Shop from local market:

    This is something we always vouch for. Instead of getting your food products online, we suggest identifying the grocery and vegetable shops in your locality for getting your food ingredients. This will not only help you procure fresh ingredients but also in a lesser price as compared to some fancy mart or e-commerce platforms.

    Click here for some budget-friendly desi recipes to try at home. Enjoy your meals!

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  • This Study Says Meat May Raise Diabetes Risk – Heres How To Ease Off Without Sacrificing Flavour

    This Study Says Meat May Raise Diabetes Risk – Heres How To Ease Off Without Sacrificing Flavour

    Eating excessive red and processed meat in your daily diet may make you feel happy, especially if you have grown up eating too much meat, however, the consequences of such a diet may not be great for your health. In a new study published in The Lancet Diabetes and Endocrinology, researchers analysed data from nearly two million adults participating in 31 studies from across 20 countries, including the United States and parts of Europe and Asia. The researchers analysed the impact of the participants’ diet on their health after an average of 10 years and found a link between meat consumption and Type 2 diabetes risk.

    After adjusting for other risk factors, they found that for every 1.8 ounces (about 50 grams) of processed meat, the participants ate each day, their risk for Type 2 diabetes increased by 15 per cent. Further, for every 3.5 ounces (about 100 grams) of unprocessed red meat they consumed daily, their risk increased by 10 per cent.

    Why Red And Processed Meat Is Not Good For You:

    There are possible reasons why it is not healthy to consume too much red and processed meat:

    1. According to health experts, red and processed meats tend to be higher in saturated fats which is associated with greater insulin resistance and Type 2 diabetes risk.

    2. If you are eating excessive red and/or processed meat, you may not be eating enough healthy foods like fruits and vegetables.

    3. Cooking meat at high temperatures can also form compounds that may cause cell damage, inflammation and insulin resistance, as per research.
    Also Read: Struggling with Sugar Spikes? These 3 Expert-Approved Foods Could Save Your Day

    Latest and Breaking News on NDTV

    Photo Credit: iStock

    How To Improve Diet And Reduce Meat Consumption:

    Want to reduce your overall meat consumption but struggling? Here are four key approaches to cutting back the red meat, according to Harvard Health.

    1. To Not Quit Suddenly

    Instead of suddenly stopping your meat consumption, begin by gradually reducing the amount of red meat you eat. Assess how much red meat you consume daily/weekly and start cutting that down.

    2. Choose Healthier Meats

    Since red meat is specifically associated with more health risks compared to other types of meats, you can swap it with healthier alternatives like poultry or seafood.
    Also Read: Manage Diabetes Naturally! How Clove Tea Can Help Regulate Your Blood Sugar Levels

    3. Try Plant-Based Foods

    Once you give it a try, you will learn to understand and enjoy the flavours of plant-based foods like beans, nuts, whole grains, and veggies. Choosing these more often will help reduce your meat consumption.

    Remember to eat foods that benefit your overall physical and mental health.

    Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your doctor for more information. NDTV does not claim responsibility for this information.

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  • 4 Dhaniya Chutney Mistakes You Didnt Know You Were Making – Heres How To Fix Them

    4 Dhaniya Chutney Mistakes You Didnt Know You Were Making – Heres How To Fix Them

    Green chutney isn’t just a condiment in Indian homes-it’s a whole vibe. Whether you’re slathering it on sandwiches, dipping snacks in it, or just adding a zing to your dal-chawal, this chutney is a must-have. Made with fresh coriander (dhaniya), mint (pudina), green chillies, and a splash of something tangy, it’s a simple yet essential recipe. But even with the basics down, things can still go wrong. You might end up with chutney that’s too bitter, too runny, or just not as vibrant as you’d like. Sound familiar? Don’t stress; we’ve got the fixes for you.

    Also Read: Indian Chutneys Among 50 Best Dips In The World, As Per Taste Atlas

    Here’s How To Avoid 4 Major Dhaniya Chutney Mistakes In Your Kitchen:

    1. Got Runny Chutney? Here’s How to Fix It

    We eat with our eyes first, and a good green chutney should be thick, almost like ketchup. But sometimes, it turns out runny and watery. So, what’s the fix? You can thicken it by adding a spoonful of plain yogurt or some fried Bengal gram (chana dal). Another trick is to simmer the chutney in a pan until the extra liquid evaporates. Just remember to let it cool before storing it.

    2. Dealing with Bitter Chutney? Here’s the Fix

    Ever had your chutney taste more bitter than you’d like? This usually happens because of old ingredients, too much of certain things, or over-blending. But don’t worry, you can balance that bitterness out. Add a little sweetness with honey or sugar, or some acidity with lemon juice or yogurt. You can also sprinkle in some extra black salt. Adjust until it tastes just right.

    Also Read: Odisha’s Unique Red Ant Chutney Granted Geographical Indication (GI) Tag

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    Photo Credit: iStock

    3. Keep Your Green Chutney Green: Here’s How

    No one likes their bright green chutney turning into a dull brown mess. This happens due to oxidation, which is basically the exposure of your ingredients to air. But there’s an easy fix – just add some lemon juice, vinegar, or tamarind after blending to keep that vibrant green colour. Store it in an airtight glass container and keep it cool and dry to avoid any discolouration.

    4. How to Tell if Your Chutney’s Gone Bad

    The best way to know if your chutney has gone bad is to trust your senses. If it looks off or smells funky, it’s time to toss it. Any sign of mould or a foul odour means it’s a no-go. Don’t risk it; just make a fresh batch instead.

    Now that you’re all set with these green chutney hacks, why not whip up a batch and keep it ready for your next meal? If you need a recipe, we’ve got you covered – just click here!

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  • Social media is filled with skin care routines for girls. Here’s what dermatologists recommend

    Social media is filled with skin care routines for girls. Here’s what dermatologists recommend

    Girls are bombarded on social media with advice from influencers touting elaborate skin care routines with high-priced serums, mists and creams. But what is the right skin care routine for preteens?

    Simple is best, dermatologists say. Before puberty hits, most kids only need three things: a gentle cleanser, a moisturizer and sunscreen.

    “That’s it. Full stop. You don’t need anything else,” says Dr. Sheilagh Maguiness, a Minneapolis-based dermatologist.

    She and other dermatologists around the U.S. have seen growing numbers of teen and preteen girls using anti-aging skin care products. In some cases, the adult-strength products have damaged young girls’ skin. And the obsession with achieving the looks they see online has raised concern about the impact on their mental health.

    Many of the popular products from Drunk Elephant, Glow Recipe and others — which can cost $70 or more — contain active ingredients like retinols and hydroxy acids intended for mature skin that can irritate young faces and damage the skin barrier. Experts say they are unnecessary and a waste of money for children.

    “I hear all day, every day from all my patients who have children in their teens, and younger, that they are so fixated on all of these skin care products and TikTok trends and they’ve gone overboard,” says Dr. Dendy Engelman, a dermatologist in Manhattan.

    Here’s what dermatologists say about what’s safe for young skin and how families can navigate the fast-growing trend.

    Teens and preteens don’t need anti-aging products. Even the Personal Care Products Council, the trade association for cosmetics companies, says: “Anti-aging products are generally unnecessary for younger skin.”

    For tweens, dermatologists recommend brands of cleansers and moisturizers like Cetaphil, CeraVe and La Roche-Posay that are commonly available in drug stores.

    As puberty kicks in, teenagers might need to address skin issues brought on by hormonal changes like acne, excess oil, dark spots, blackheads and more. If an issue seems serious, it’s best to consult a dermatologist.

    When introducing a new product, especially if it contains a harsh ingredient, go slowly.

    “If they really want to use a product and see what all the fuss is about say, ‘How about we do a skin test before you rub it all over your face,’” says Maguiness, a professor of pediatric dermatology at the University of Minnesota. Dab a bit on the inner arm for a few days, and if there is no reaction, then maybe it’s OK to try on the face.

    Signs of an allergic reaction can range from redness, itchiness, flaking of skin, burning or stinging to patches of tiny bumps.

    “Those are all signs to stop using a product,” says Dr. Carli Whittington, a dermatologist at the University of Indiana School of Medicine. Continuing use of products that cause irritation can lead to more severe skin damage.

    Often, kids don’t realize that trendy products they are using contain harmful ingredients.

    Dr. Brooke Jeffy in Scottsdale, Arizona, had an 11-year-old patient with a severe rash around her eyes. The child had been using a retinol eye cream that caused irritation and itchiness. The reaction worsened as she continued using it and scratched at her skin.

    “She was using an eye cream for a condition she didn’t have and has now created this dramatic problem that is going to take months to resolve,” said Jeffy, one of many dermatologists now on TikTok and Instagram trying to debunk harmful social media trends with posts on “Do’s and Don’ts” for tween skin care.

    Engelman suggests setting a timer for skin care, like some parents do to remind kids to brush teeth for two minutes. Children should not need more than five or 10 minutes for skin care, she says.

    “When you have a 13-step skincare routine that takes 45 minutes a night, that is too much,” she says.

    Maguiness urges parents to talk with their skin care-obsessed kids about viral trends they’re following and why.

    “Treat it as a time to educate and ask questions: ‘What are you seeing on social media? Do you think the celebrity is being paid by the company? Do you think they are trying to sell you something? Do you think this is actually good for your skin?’” she says.

    Ask your adolescent what skin issue they are trying to address — acne, dark spots, et cetera — and try to build a basic routine around it, she says. Let them know the more things they put on their skin, the more they can be irritated.

    The focus on skin care does have one benefit, dermatologists say.

    “The one good thing that comes of this is wearing sunscreen to protect your skin. They are fully on board with that,” says Engelman. Many influencers and the kids who follow them apply sunscreen as the final step of their routine, unlike many of her adult patients. “These children who are skin care obsessed have brought in that important step. So that is a silver lining of this trend.”

    ___

    The Associated Press’ education coverage receives financial support from multiple private foundations. AP is solely responsible for all content. Find AP’s standards for working with philanthropies, a list of supporters and funded coverage areas at AP.org.

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  • You use Spotify to listen to music. Here’s how money from ads and subscription fees flows to artists

    You use Spotify to listen to music. Here’s how money from ads and subscription fees flows to artists

    LOS ANGELES — Every day, millions of people use Spotify to stream music. A few years ago, it would’ve felt like an impossibility: Click, and bam — a seemingly endless catalog of recorded music opens up, right at your fingertips.

    Streaming now accounts for most of the money generated by the music industry — a whopping 84% in the United States, according to the RIAA, and 67.3% worldwide, according to a 2024 report by the International Federation of the Phonographic Industry, which tracks global sales.

    Spotify is the largest platform of all — making up roughly 31% of the total market share — with a reported 626 million users and 246 million subscribers in over 180 markets.

    In July, Spotify increased its monthly subscription cost. So, how does money from advertisers and subscription fees move from Spotify to artists’ wallets, anyway?

    Short answer: They don’t. Spotify pays roughly two-thirds of each dollar it makes from music streams — a collection of paid subscriptions and advertiser income — to the rights holders of the music on its platform, paid out between recording and publishing agreements.

    Those rights holders usually comprise a combination of record labels, distributors, aggregators and collecting societies — think Sony, Warner, Universal, the digital music licensing organization Merlin that represents independent labels — who then pay their artists according to their contracts.

    If an artist is self-distributed, they might pay a small fee to an aggregator, or upload service (some popular ones include DistroKid and TuneCore).

    A self-distributed artist keeps “the vast majority of (the royalties),” explains Charlie Hellman, the vice president and global head of music product at Spotify. Or it “goes to their label and their publisher.”

    Payments to rights holders are determined by a process called streamshare.

    Once Spotify pays the rights holders, “we sort of lose visibility of exactly what happens after that,” Hellman says.

    When you walk into a store and buy an album, a percentage of that amount goes directly to an artist. When it comes to streaming, subscription dollars are collected into one large pool and paid out via streamshare, a number Spotify calculates by adding up how many times music owned or controlled by a particular rights holder was streamed in a month, in each market and dividing it by the total number of streams in that market.

    Most streaming platforms use streamshare: Spotify, Apple Music, Amazon Music, etc.

    Hellman explains that “whatever fraction of streams” a rights holder has on Spotify is “the fraction of the total payouts that are paid out” to them. “We calculate that per market,” he says.

    So, if a rights holder like Universal Music Group accounted for half of all the streams in the U.S., they’d “get half of all the revenue generated in the U.S.”

    Liz Pelly, a journalist whose first book, “Mood Machine: The Rise of Spotify and the Costs of the Perfect Playlist,” will be published in 2025, says the streamshare system has been criticized for “benefitting the artists who generate the most streams” and “the major labels who already have, like, so much market share.”

    In the last few years, she’s seen artists organizations and independent artists unions call for a shift to a user-centric system. Under that system, royalties would be paid directly to the rights holders based on what each user streamed. Essentially, if you only listened to Charli XCX this month, she and the rights holders of her music would receive roughly two-thirds of the revenue generated from your subscription.

    You might have seen a popular metric that suggests artists make, on average, somewhere between $0.003 and $0.005 per stream. But because streaming platforms don’t pay artists directly, that number isn’t exactly accurate.

    “This concept of the per stream rate is one of the most misunderstood aspects of the music industry,” says Hellman. “There is no per stream rate.”

    He uses an example: Say, for the ease of understanding, a listener spends $10 on their monthly subscription. Three of those dollars go to Spotify, the other seven go to rights holders. (Currently, the individual subscription plan is now $11.99, not $9.99.)

    “If they played only one stream in the month, the per stream payout would be $7 per stream. But if they played (700) streams in that month, then the per stream effective payout would be a penny,” he says.

    Pelly says artists deduce they make “penny fractions” in royalties by looking at their statements. “And that is meaningful.”

    They are “symbolically important,” she adds, if inexact, “because they communicate the reality that a lot of artists are seeing, like, very little pay from digital services.”

    Los Angeles experimental artist Julia Holter, whose sixth studio album “Something in the Room She Moves” was released in March, says artists do receive what adds up to penny fractions.

    “The current Spotify model does not work for most artists, in that you cannot easily make a living solely from streams,” she says. “The math here is so complicated, which is part of the issue.”

    “There are so many artists that struggle to make a career in the streaming era because things are set up in ways that are inaccessible and opaque,” Pelly adds.

    And many musicians do not make music in ways that are “specifically tailored to the way in which streaming services generate money… The system is set up to reward artists that generate massive numbers of streams.”

    Not all music functions that way, she says. There are “certain artists that make the kind of music that maybe you wouldn’t stream in the background for hours on end, or who make music in long-form compositions, not in, like, short two-, three-minute tracks that you could load up a playlist with.”

    In 2024, Holter is one of those artists — it has been five years since her last solo album, and her latest release features a few six-minute tracks. If streaming demands churning-out short songs — viewing “music as content,” she says it is “antithetical to creative people.”

    In April, Spotify began eliminating all payments for songs with less than 1,000 annual streams in an effort to drive revenue to what it calls “emerging and professional artists”. As a result, those with a bigger percentage of streamshare revenue will receive an even larger share — pooled from artists with few streams.

    Hellman argues that because there is a minimum threshold to be met when withdrawing money from a distributor, artists with under 1,000 annual streams aren’t able to collect their royalties. (At DistroKid, it is $5.35; at TuneCore it is $1 via PayPal.)

    “There was an increasing amount of uploaders that had $0.03, $0.08, $0.36 sitting there,” he said. “All those pennies sitting in bank accounts all over the place was siphoning money away from artists that were really doing this, as an aspiring professional.”

    In May, Spotify announced it would add audiobooks into its premium subscriptions, resulting in a lower royalty rate for U.S. songwriters, according to Billboard. They estimate that songwriters and publishers will earn $150 million less in U.S. mechanical royalties from premium, duo and family plans for the first 12 months it is in effect.

    Politicians are taking note. In March, U.S. Reps. Rashida Tlaib and Jamaal Bowman introduced the Living Wage for Musicians Act in partnership with artists and industry laborers in the United Musicians and Allied Workers organization.

    The bill proposes a new streaming royalty, to be paid into an Artist Compensation Royalty Fund, which would ensure artists receive at least one cent per stream. It’s a direct payment from streaming services to artists, with no middlemen.

    The new royalty would be funded through a 10% levy of streaming platforms’ non-subscription revenues and an additional subscription fee.

    The act is “suggesting that the current system isn’t working for artists,” says Pelly.

    Holter, who works with UMAW, is optimistic about the bill, suggesting that “if streamers are going to increase prices anyway,” this is an opportunity to make sure artists, and not only major label artists, are compensated equitably — without fundamentally altering how the system currently works.

    “I think this will benefit everyone,” she says. “Including the streamers.”

    Earlier this year, Hellman had no comment on the act but underlined that the easiest way to get to a penny per play is to get people to stream less.

    “I think fixating on what that ‘average revenue compared to total number of plays’ looks like is really distracting us from what it is that we’re trying to do as an industry, which is get more people to pay more money for music so that we can pay that to the artists and the rights holders,” he says.

    “Spotify has every incentive to maximize the revenue because we get to share in 30% of it. And so, we’ve been raising prices,” he says.

    “We will continue to raise prices as much as we can. That’s going to maximize the revenue. But if you raise prices too much or you constrain the value too much, you’re going to get people churning out of subscription, going back to less productive behaviors like piracy. And I don’t think anyone wants to see those kinds of things happen.”

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