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NYC Marathon Cancelled; Riot Averted

SoundTracks

It's hard to find a NYer who supported the running of the NYC Marathon given the widespread and severe devastation left by Hurricane Sandy. Are we mindful of the 47000 people who trained and prepared? Of course. We support them too, but we know how to prioritize here.

Looking for something to do on Sunday? Volunteer opportunities are easy to find. Check out the NYC Service Website to find out what you can do to help the City now.


Photographer at Work: Gabi Porter

GabiPromedadeRinellas


Swapping boozy cupcakes for sautéed squirrel, photographer Gabi Porter and I spent a morning in Brooklyn with author-TV personality-hunter Steve Rinella, whose new book Meat Eater: Adventures from the Life of an American Hunterwas released earlier this week.
Wow is that a sentence. Sorry, racing the internetcrashesmylaptop clock here. Here's the story on nypost.com: Urban chow boy. The print version is (was?) considerably more attractive and fun.


Sociedad Hotelera Tequendama's A&D: Myriam Judith Restrepo Galavis

When Myriam Judith Restrepo Galavis was hired by Sociedad Hotelera Tequendama in 1985, she was the only female architect and interior designer with a full-time position in the hospitality industry in Colombia. Inspired by her father, a civil engineer who taught her to value design, architecture, drawing, and the management of well-formed, organized and harmonious interior spaces, Restrepo Galavis entered the male-dominated field and never looked back. She took the time to speak with us about changing trends and the role of a grand hotel lobby.

Read complete Q&A: 10 Questions With… Myriam Judith Restrepo Galavis


Edible Photo Editor Lindsay Morris At Work

 

Lindsay at work
Behind the photos of Peconic Forager: Cooking and Fishing: What Nobu’s sushi chef does on his day off.

At 6:00 a.m. most chefs are still in bed, or just getting there, especially on their day off. But Toshio Tomita, executive sushi chef of the three Manhattan Nobu restaurants and Southampton’s Nobu at the Capri, is not most chefs. Sushi, or otherwise.

Continue reading "Edible Photo Editor Lindsay Morris At Work " »


What Nobu’s sushi chef does on his day off

At 6:00 a.m. most chefs are still in bed, or just getting there, especially on their day off. But Toshio Tomita, executive sushi chef of the three Manhattan Nobu restaurants and Southampton’s Nobu at the Capri, is not most chefs. Sushi, or otherwise.

“This is how it’s done in Japan,” says Tomita, crouching down in his flip-flops at the edge of the dock at Towd’s Point in North Sea, gutting the porgy he just reeled in from Little Peconic Bay. He says the immediacy is safer (the fish cools down quicker than if left whole; that’s food safety 101) and it’s an easier cleanup at home. Scraping off the scales before putting the fish into his ice-full cooler, Tomita looks up and smiles as if he’s kidding about this bit of practicality. But he’s as serious as anyone should get when they’re not at work. Today, like most every Monday of the summer, is all about fun, even as the rain alternates between mildly annoying and torrential. It’s the day Tomita rises before sunrise to fish. Later, though Nobu at the Capri is closed until tomorrow, there’s inventory to record and sauces to prep for the upcoming week. In between, the day’s catch will become the day’s meal.

Read complete story on EdibleEastEnd.com: What Nobu’s sushi chef does on his day off


Heather Key Tiller's Filigree (Charleston)

(Fortune Small Business) -- Entrepreneurial spirit and parental advice don't always jibe, but sometimes mother does know best. It was Heather Key Tiller's mom, Susan Foxworth, who in 2001 noticed the FOR RENT sign on an empty store at 47 John St. as the two left a nearby French restaurant. At the time, Tiller worked as an office manager at a local jewelry store while also designing her own pieces at home and selling them on a wobbly card table at the Saturday farmers' market in downtown Charleston.

Read full story: CNNmoney: Selling jewelry in chic Charleston


Tabasco's Paul McIlhenny

AVERY ISLAND, La. (CNNMoney.com) -- Dozens of entrepreneurial hot sauce bottles line up on a typical grocery store shelf, but only two or three boast significant market share. Tops among them is Tabasco, which has been made by the McIlhenny Company out of Avery Island, La., since 1868. The company, still family-run and privately held, won't disclose its financials, but analysts estimate that the iconic brand -- which supplies countless bars, first-class airline cabins and the U.S. military with bottles of its red sauce -- owns about 20%-25% of the market.

McIlhenny, which grows its peppers all over the western hemisphere, sells six flavors of Tabasco, but none come close the numbers of its bestseller, the original red. International business comprises 40% of the company's overall sales. Up next: Expansion into emerging markets like Brazil, China, and Eastern Europe.

After a recent factory tour on Avery Island, CNNMoney.com sat down with Paul McIlhenny, the fourth-generation president and CEO, who shared his company's startup story.

Continue reading "Tabasco's Paul McIlhenny" »


Crane & Co. 200 Years In

DALTON, Mass. (CNNMoney.com) -- Crane & Co. is best known for its high-end writing papers, but the stationary company's cash cow is, literally, cash.

In business for more than 200 years, Crane -- rumored to have supplied Paul Revere with the paper that served as the American colonies' first non-coin money -- today pulls in 80% of its revenue from making currency for countries all over the world. From its headquarters in Dalton, Mass., the privately-held company continually experiments with new anti-counterfeit technology in its R&D labs in Massachusetts, New Hampshire, Georgia, and Sweden. Its latest high-tech breakthroughs showed up in the redesigned $100 bill that entered circulation in April.

Charles Kittredge, the company's 58 year-old CEO, recently sat down with CNNMoney to talk about company lore and his newest challenge: Finding ways to make his family's paper company relevant in an increasingly digital world.
READ EDITED TRANSCRIPT OF CONVERSATION ON Money.CNN.com: A 210-year-old company's high-tech plans