No one knows what happens to us when we
die, which is why death is such a compelling topic. Compelling enough
that in 2011 in England, Jon Underwood and Sue Barsky Reid formed the
Death Café, a meeting place for people to convene and discuss such heavy
matters over pleasant things like tea and cake.
Imagine being a wholesale buyer
faced with more than 760,000-square-feet of merchandise shown at last
month’s 60th annual Specialty Food Association’s Fancy Food Show (June
29-July 1), and you might start to feel a bit more inspired.
Happy Chicks Bakery owners Jessica Bechtel
and Jana Douglass met in 2001 while working together as exhibit
designers at a local landmark. It was not a pleasant work environment;
the pair was referred to as, “The Painter Chicks,” and it wasn’t a term
The more prominent flavor trends of the
past few years have succeeded in creating buzz and profits, but often
there’s a limited shelf life for seasonal tastes. Who wants a Pumpkin
Spice Latte in the middle of August? Who eats “peppermint stick”
anything after December?