Discovering new food, Discovering new wines, Consulting, Networking
"The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people, and warms the heart." ~ Samuel Chamberlain
I grew up in Santa Clara Valley (what is now know as Silicon Valley), and my career has come full circle from Computer Science (Stanford & Lockheed), then 20 years in product development, sourcing and design in trichannel commerce (wholesale, brick & mortar retail, B2C mail order catalog & eCommerce start-ups) , traveling the world , spending millions on dollars of someone else's money, staying in 5 star hotels, dining at the best restaurants and drinking the best wines, and now I am immersed in the world of Ithe Internet - writing about my passion - food, wine and learning of the cultures and Cusines of the World.
I am an accomplished photographer now using a Nikon DSL D80 with various lenses, as well as a Sony HD video-cam. Shot 8 GB of HD stills on our recent trip to Cambodia and Thailand, as well as 60 GB videos, including interviews of some awesome chefs in venues ranging from street markets to Raffles.
I have been the Thai Food Editor on BellaOnline for 3 years, plus numerous other writing assignments. In addition, I have been heavily involved with annual Carmel TomatoFest for 10+ years, working closely with Gary Ibsen, the event's organizer and the person responsible for initially bringing the event to life and helping it grow into one of the premier food and wine events worldwide. I have also attended every International Food show in San Francsico since the events' inception nearly 30 years ago (exhibitor, buyer, & now media).
Years in the Industry
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hi Mary-anne, thanks for connecting and saying 'hi'. Looks like you're in my 'old' neck of the woods. I live a little further north now. Are you blogging now? I didn't see a website link. I would love to see some of your pics, writings, etc, if available.
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.