IntercontinentalExchange/NY Board › $ INDEX (NYBOT:DX)
94.897 -0.400 (-0.51%)
2015-10-09 15:45:01, 30 min delay
|52wk High Date||2015-03-13|
|52wk Low Date||2014-10-15|
Free Instant Analysis: Let our Trade Triangle technology, brought to you courtesy of our premium service MarketClub, instantly analyze any stock, futures or forex market for you. It’s free, It’s informative, It’s on the money. View our complimentary trend analysis for $ INDEX (DX) now.
Today's Financial News
16 hours ago
NEW YORK (AP) — Sometimes "Like" just doesn't cut it. So how about Love or Angry? Haha or Sad? Or just Yay or Wow? Facebook is going "Inside Out" on the Like button, adding a range of new emotional reactions to the iconic thumbs-up icon it launched in 2009. You won't see the new emoji right away unless you live in Ireland or Spain, the two locations the Menlo Park, California-based social network chose to begin testing them on Friday.
16 hours ago
LONG BEACH, Calif. (AP) — The California Coastal Commission on Thursday approved a $100 million expansion of the tanks SeaWorld uses to hold killer whales in San Diego — but it banned breeding of the captive orcas that would live in them. The no-breeding vote "ensures that no more orcas will be condemned to a nonlife of loneliness, deprivation and misery," said a statement from People from the Ethical Treatment of Animals.
17 hours ago
NEW ORLEANS (AP) — Paul Prudhomme, the Cajun who popularized spicy Louisiana cuisine and became one of the first American restaurant chefs to achieve worldwide fame, died Thursday. He was 75. Prudhomme became prominent in the early 1980s, soon after opening K-Paul's Louisiana Kitchen, a French Quarter diner that served the meals of his childhood. He had no formal training, but sparked a nationwide interest in Cajun food by serving dishes — gumbo, etouffee and jambalaya — that were virtually unknown outside Louisiana.
17 hours ago
NEW ORLEANS (AP) — At K-Paul's Louisiana Kitchen during the early 1980s, chef and owner Paul Prudhomme would drive to his hometown near Opelousas in his pickup truck and come back loaded down with supplies reflecting his native Cajun cuisine. "The way Paul approached everything was to try to make things more local, more regional, fresher, cooked to order," said chef Frank Brigtsen, who worked for Prudhomme for seven years. "At the time all those concepts were fresh and new. Now we all cook that way."