Word: marketed
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Dates: during 2000-2009
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That doesn't mean the value won't grow. Berman notes that a time-share unit he purchased in Colorado in 1997 for less than $40,000 is now worth more than $125,000 in the resale market. He emphasizes that an appreciation of three times the purchase price is the exception, not the norm. Still, it must make his ski vacations even more enjoyable...
...good investment, a relatively inexpensive brand polisher, as well as a community-development engine and a key in promoting a region as a good place to live and do business. So sponsorships, cash gifts, in-kind service offerings and other donations are still being given. "Companies need to market themselves ... so there's always opportunity out there," says Gail Bower, a sponsorship and marketing consultant in Philadelphia...
...sign of the changing times was the recent high-class produce market chef Alain Ducasse organized at the Plaza Athénée Hôtel, where guests met the producers of the otherworldly fruits and vegetables Ducasse serves at his eponymous three-star restaurant, www.alain-ducasse.com: from Buddha's hand citron to rare Ligurian purple asparagus. Ducasse says his love of rare and impeccable ingredients grew from an early exposure to Mediterranean produce. But when he left for the capital in 1996, a multi-course homage to the vegetable like the Jardins de Provence menu he'd served since...
...give me a Stradivarius, and I will go further still ..." To create his endive sorbet with coquelicot vinegar, artichoke and truffle raviole, or cinnamon-grilled leek velouté, Gagnaire draws from the 1,700 vegetable and fruit varieties grown in nearby Carrières-sur-Seine by renowned market gardener Joël Thiébault...
...veritable historian of obscure and forgotten varieties - cardoons and parsley roots, purple carrots, and broccoflowers - Thiébault has become synonymous with grand-cru vegetables, praise he shrugs off. "The merit of the market gardener is to seize the moment when a product has reached the height of its gustative quality," he says. "But it's what the chef will do with it that makes it a grand...