Word: labelers
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...lived in the United States and Canada for the past half century is now 76, an age which has critics pontificating on his long career. Most agree that Frank was one of the biggest influences on photography and cinema in the 20th century, often referring back to the label Jack Kerouac first stuck to him, "the poet of the camera...
...acts at large arenas, headlining at clubs and theaters and putting out really good albums. The trio of Tufts grads, consisting of Ryan Miller and Adam Gardner on guitar and vocals and Brian Rosenworcel on hand drums, Guster has been steadily gaining popularity, moving from recording on their own label while still in college to a major label deal. With each album, Guster evolves into a better band, but they have stayed true to themselves with spontaneous live shows, quality arrangements and thoughtful lyrics...
...close-ups of her bag, sunglasses and shoes, always the shoes. "My shirt is Martin Margiela, my skirt is Miu Miu," she recites without prompting. "Who makes your shoes?" someone asks. She can't remember and slips off the sneaker pump to let them look at the label. Before the shoe is back on, they're after their next target. It's flattering to some, but not others. "They're relentless," says American Vogue's Wintour. They have to be. Reporters from a dozen similar magazines wait in front of each big show...
...same could be said of the New York restaurant scene. Over the past decade, Japanese cuisine has seeped beyond the midtown sushi bars and into restaurants no diner would label Japanese, where the chefs are blond and the menus are in English. Kitchens are likely to begin a meal with salted edamame (soybean) in place of dinner rolls, serve fish raw rather than deep-fried and use soba instead of linguine. Sometimes the influence is as subtle as a drop of lemony ponzu whisked into a vinaigrette; other times it's as in-your-face as mashed potatoes creamed with...
...label Sono, you'd call it French with a Japanese accent. Ono, a burly Tokyo native with slicked-back hair and a beard, trained at the four-star L'Orangerie in Los Angeles. "Japanese cuisine is a cuisine of ingredients; French cuisine is one of technique," he explains. "So I combine the two. I'll take pompano and marinate it in miso, which preserves and enhances the flavor. That's very Japanese. Then I'll turn to French technique in how I cook it." Ono points to his salmon dish: he cures the fish with salt and ginger, adds...