A transformative new seminar kicks off in October What’s that frustrating problem that just keeps cropping up in your organization? That recurring issue you and your team can’t seem to solve, no matter how hard … Continued

Fine flavor and artisan excellence from the island of Fuerteventura Looking for a cheese that’s exceptionally flavorful and equally accessible? Something different but not too drastic? How about this great Cabra al Gofio goat cheese from the Canary Island … Continued

A sweet taste of Eastern European Jewish culinary culture As we move through the Jewish holiday season, past Yom Kippur but a couple weeks ahead of Sukkot, this is an ideal time to cut into one of … Continued

Slices of cooled and cut grits grilled with an array of terrific toppings Having just written a bunch about Angela Duckworth’s inspiring insights in her books Grit and Situated, it was too hard to pass up the chance … Continued

Helping support restaurant folks in need across the country In 1902, the same year that Rocco and Katherine Disderide decided to build what we now lovingly know as “the Deli’s building,” the Russian-born, British-dwelling anarchist … Continued

Getting situated, Situationists, the ’60s, and sustainable hog farmers In the first week of December 1967, philosopher and author Raoul Vaneigem published his now-classic work The Revolution of Everyday Life. Born in March 1934 in the small … Continued