Word: manhattanization
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...strong sense of how China’s profoundly different culture will express itself in the twenty-first century, but if my two months in Shanghai this summer offered any glimpse at all, it is that the China of tomorrow may look something like a cross between the Manhattan and Las Vegas of today...
Josie Natori didn't set out to revolutionize the lingerie industry. She might easily have ended up with another business: McDonald's franchises ("They wouldn't let me open in Manhattan," Natori recalls) or antique furniture reproduction ("The chairs weighed more than I did") or even a car wash ("We would park and count the cars that went into them"). In her search, Natori, 60, who was born and raised in the Philippines but moved to New York City in 1964, was merely trying to satisfy an entrepreneurial urge that she traces back to her grandmother, who owned several businesses...
...online store selling the hottest items of the season at the click of a mouse. Six years later and pregnant with Ava, now 19 months, Massenet decided to expand the London-based company Stateside, with a vast distribution center in Long Island City, N.Y., offering same-day delivery to Manhattan and overnight delivery across the U.S. "Pregnancy is a very creative phase for me," says Massenet. Indeed, figures for the last financial year saw turnover leap 75%, to $72 million, and pretax profits up 62%, to $4 million...
...gray, stormy Tuesday in Manhattan--Sept. 11, to be precise--a day that can't help calling to mind a sunny Tuesday six years ago, a day that makes New Yorkers think about war and history, a good day, therefore, to be talking to Ken Burns...
...sustainability, however, is a moveable metric, shaped, at least in the U.S., largely by restaurants where 70% of seafood consumption occurs. "As chefs, we need to celebrate diversity in the oceans so that we are not relying too heavily on any one species," avows Peter Hoffman, executive chef at Manhattan's Savoy restaurant and board member of the Chefs Collaborative, which is committed to sustainability. The challenge is partly creative: making tilapia, for instance, taste as delectable as seared...