| An inside view of Oaxaca's culinary bounty
Should they stick with traditional Mexican cuisine or try for something edgier? "I went to Mexico City to interview all the hot young chefs doing nuevo mxicano," Greenstone said. "But like all 30-year-olds, they want to set the world on fire. They're using soy and ginger, but that's not what Rosa Mexicano is about. You start messing with this food and you take the soul out of it. What Susana is doing is very authentic." He offered her the job of culinary director, and she accepted. The timing was perfect. The worker protests that erupted into riots in Oaxaca in 2006 had slowed tourism, so she now had the time to travel to the States to help Greenstone develop menus. Here was a way to keep her school while expanding her audience. Finding a Calling Taking the position was like a circle closing for Trilling, who is in her mid-40s.
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Food calendar
Celebrate Mardi Gras and experience Cajun, Creole and soul food cuisine and sample new products with instructors Chuck and Lorraine Lizana from Louisiana. 7-9 p.m. Tue. $25 class, $8 materials fee. • French Pastries: Sample pastry and learn pastry techniques with instructor Cecilia Mercante of France. 7-9 p.m. Feb. 4. $39 class, $12 materials fee. • Thai Cooking: Learn how to make Mango Salad, Yum Woonsen, Fettuccini Green Curry and Kowpad Green Curry. 7-8:30 p.m. Feb. 11. $29 class, $4 materials fee. The Ritz-Carlton: Treasures of Tuscany- Regional Italian, cooking with style. 5:30-8:30 p.m. Feb. 11. 300 Town Center, Dearborn. $120 dinner and class, $75 dinner only. Leslie Jacobs: 248-646-4517 or lljredhead@aol.com. Weight Watchers, Willow Creek: Learn to prepare quick, interesting and healthy meals.
Campbell Soup boosts supply chain management
The data will be made available to staff throughout Campbell Soup's supply chain and to members of its finance department. silicon.com Retail & Leisure Get the latest retail and leisure news straight to your inbox. Sign up for the R&L newsletter today! The solution is part of a strategy by the manufacturer to more tightly control the product mix made available to consumers. The implementation has been carried out at Campbell Soup's New Jersey headquarters but it is intended that the expected improvements to the company's supply chain will affect its operations worldwide. Michael Mastroianni, vice president of North American planning, reliability and operations at Campbell Soup, said in a statement: "The solution's analytical power and simplicity enable our employees to access critical information from disparate sources at a moment's notice more easily.
New bakery a sweet dream come true
Husband John McCaig had a potluck at work, and she decided to contribute a plate of caramel apple tartlets made with the bounty of a backyard tree. Something happened when the people tasted her work. They loved it. And for Crocker, whose background included photography and design, pastry became another form of art, one where she worked in a temporary medium and brought people joy. She secretly tested and baked recipes at home. One day, she drove around town with samples, and McCaig ran them inside coffee shops. Five of the six places they visited wanted Crocker to supply them with pastries, and a business was born. Why call it Sugar? .
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