1.     What was the brand’s mission when the company first started? Is it still the same now?

Since our creation in 1989, G-Star’s philosophy has been, “Just the Product”. After more than 20 years of constant innovation, G-Star continues to push the boundaries, evolving our core DNA and challenging our designers to investigate new materials, styles and cuts – but always remaining focused on “Just the Product”

Within a short span of six months, the most innovative culinary content company has emerged from relative obscurity, to being a powerhouse in the industry. Emerging Chefs has been a successful and most talked about company virtually overnight. We interviewed the three partners: Rick Turner, David Moss, and Michael DeAloia, to gain an insight as to how their company is taking the culinary world by a storm.

Best known for her single, "The Way I Am," New York- based indie singer Ingrid Michaelson, took time out of her busy schedule to talk to us about getting her start in the music business, the Flight of the Conchords, and so much more.

The story of you  breaking in to the music scene is a very interesting one, with even the NYT describing your rise to fame as a Cinderella story. Can you tell us about the experience?

People like to glamorize things...i would hardly call it a cinderella story!  But it was a pretty amazing time for me.  I started to work with a licensing company that licenses songs to television and commercials.  Within a half of a year, i had gotten multiple placements on television shows and commercials.  it was those placements, along with a radio campaign and constant touring that laid the groundwork for where I am now.

Wear Elastic Pants.  That is the best advice I can offer if you decide to eat at Bắc, Tremont’s newest bistro.  Opening their doors this February, Bắc adds appetizing Asian and Asian-accented dishes within a relaxed dining atmosphere to one of Cleveland’s food hotspots.  Your happy reviewer has eaten there four times.

Bắc is divided into two sections.  The entrance opens onto a long granite bar with classy and understated décor.  The light is soft, but not dark.  Modern music plays low for conversation, and is interesting enough that I inquired about the artist.  Purse and coat hooks span the length of the bar; thank you, thank you, thank you!  The bartender, Chris, not only changed the channel on the large screen TV at my request, but also bothered to explain the several Asian-inspired cocktails.  My dinner partner expressed excitement over the Oriental flavors used in the drinks.  From childhood, she remembered her mother cooking with the same ingredients, such as lychee fruit and hot Sriracha. Chris also relayed the reason for including Pabst Blue Ribbon beer on the drink list: a goal of Bắc is to eliminate any notion of pretension.  If you feel adventurous try a Cha-Yen cocktail, flavored with chrysanthemum tea and Thai spice syrup.  If not, sit back and sip a PBR.