🦇🔊

[🦇🔊 @easygwei]

@EVMaverick392 @EVMavericks

[🦇🔊 @easygwei]

@davidgokhshtein That is the hole point of decentralized lol = not having a central figure

[🦇🔊 @easygwei]

@CoinMarketCap Sad to realized that an idol I followed based on fundamentals and the idea of being bankless turns out to be a a FIAT trader

[🦇🔊 @easygwei]

@Kalshi_Crypto

[🦇🔊 @easygwei]

@WatcherGuru 💯 

[Watcher.Guru @WatcherGuru]

JUST IN: Tom Lee's 'Bitmine' $ETH investment is currently at a $8,700,000,000 unrealized loss.

[Cointelegraph @Cointelegraph]

🚨 JUST IN: Citi projects tokenized asset markets could reach $8.2 trillion by 2030 and highlights Chainlink CCIP as a key interoperability standard.

[🦇🔊 @easygwei]

@Octavio_01 Lol

[Hedgex.eth @hedge__x]

ETH is a coin you don’t sell

[Sam Tabar @SamirTabar]

If ETH ETFs, corporate treasuries, stablecoins, tokenization, and DeFi continue attracting capital while 32%+ of ETH remains staked, that’s a very constructive setup

The narrative is negative but the hard data is positive

[Thomas (Tom) Lee (not drummer) FundstratDirect.com @fundstrat]

Please tune into my keynote at Proof of Talk @proofoftalk at 12:30pm Paris time (6:30 ET)

- lots of new material including the future role of foundations

This will be live-streamed as well
(link: https://t.co/aePo0P5WmJ)

@BitMNR @FundstratDirect @FundstratCap

[CoinGecko @coingecko]

JUST IN: BitMine Immersion purchases another 26,497 Ethereum.

[AdrianoFeria.eth 🦇🔊 🛡️ @AdrianoFeria]

It's time to pivot from leveraged sound money to yield-bearing ultrasound money...

[BMNR Bullz @BMNRBullz]

TOM LEE SAYS THE BITCOIN AND ETHEREUM THESIS IS ABSOLUTELY NOT BROKEN.

He says people are “rage quitting” crypto near the end of crypto winter because the spotlight is still on AI, semis and software.

But the future has not changed.

🔹 AI needs identity + verification
🔹 Wall Street wants tokenization
🔹 Bitcoin still has network value
🔹 Ethereum benefits as assets move on chain

Tom says Bitcoin and Ethereum are the future of money.

And if Wall Street tokenizes at scale, Ethereum’s price should go up a lot.

$BTC $ETH $BMNR

[Bmoney @strato_money]

https://t.co/Komo27Fihh

[Cointelegraph @Cointelegraph]

🔥 JUST IN: Bitmine bought 26,497 ETH over the past week, bringing its total holdings to 5.42M ETH.

[Chicago History ™️ @Chicago_History]

The Bears’ stadium bill in Arlington Heights does not currently have enough support from Illinois state legislators to pass today.

The Illinois legislative period ends in 11 hours.

If no agreement is made, Hammond, Indiana would become the Bears’ preferred new destination.

#ChicagoHistory ☑️

[BSCN @BSCNews]

Ethereum whales are stacking $ETH.

Wallet addresses holding at least 100,000 $ETH now own some 17.41 million $ETH in total, worth around $35 billion at time of writing.

This works out to a staggering 22.03% of @Ethereum's supply per @SantimentData - a high not seen for as long as ten weeks.

We certainly feel safer when diamond-handed whales control large amounts of supply... Do you agree?

[Whale Factor @WhaleFactor]

🐋 WHALE WATCH: Big money is aggressively buying this Ethereum consolidation.

Tom Lees Bitmine just picked up another 25000 $ETH over the last 12 hours.

That is roughly 50 million dollars in spot buying.

Their total stash is now sitting at over 5.4 million $ETH worth nearly 11 billion dollars.

Are you selling your bags to institutions ?

[𝕏 Travels, Hotels and Resorts @em3dia]

🇪🇸 For anyone exploring the vibrant culinary landscape of Spain, understanding the difference between Jamón Serrano and Jamón Ibérico is essential.

Though they might look identical to a novice traveler, these two cured hams represent entirely different tiers of Spanish gastronomy.

The variation fundamentally comes down to three factors: breed, diet, and time. Jamón Serrano is produced from conventional white pigs raised on a standard grain diet and cured for a modest 9 to 18 months, producing a lean, firm texture with a direct, salty finish.

Jamón Ibérico, however, is a luxury product. It comes exclusively from native black Iberian pigs that roam free to feed on grass, herbs, and acorns (bellotas).

After an extensive curing process lasting anywhere from two to four years, the result is an incredibly marbled ham with a buttery, melt-in-your-mouth texture and a deeply complex, nutty flavor.

🎥 lauratoursbarcelona | IG