Homaro Cantu's odd brand of humor, technology, shock value, and flavor has turned the fine-dining experience on its head. Now this 29-year-old reformed pyromaniac is trying to redefine the nature of food--and, oh yeah, end world hunger. By Jennifer Reingold
Levy Restaurants knows how to feed a crowd--with discipline, a helping of creativity, and, as needed, a dash of resilience. Plus the occasional lasagna. By Chuck Salter
With total revenues of $15 billion in 2005, the entire industry is still smaller than McDonald's. But at 20% per year, it's growing like a weed. A six-year snapshot of a very fertile market.
Its genre-busting all-night jam-athons evolved into the country's biggest music festival--and turned Superfly Productions into a real business. Can it stay alive without losing its soul? By Jonathan Sabin
Ambition, self-confidence, even a little bloodlust--all can be part of a great biz leader. They can also wreak havoc on an organization. Now, for the executive from hell, help is on the way. By Andrew Park
These five executives from the world of sports bring an array of clever approaches to finding, wooing, and retaining their fans as competition for their devotion--and their dollars--increases. By Michael A. Prospero
Feed the world, but not by throwing money at the problem. On that, Share Our Strength's Billy Shore and William Easterly of New York University agree. By Billy Shore and William Easterly
In the ever-expanding wine universe, "white with fish, red with meat" only gets you so far. These blogs can take you from Syrah to petite sirah. By Jennifer Pollock
Baseball metaphors run through business speak as easily as Willie Mays ran down fly balls. But too often, writes consultant and baseball columnist Jeff Angus in Management by Baseball (HarperCollins, May), business fails to live up to the American pastime. Fast Company shared a bleacher with him at a spring-training game of his hometown Seattle Mariners. By Michael A. Prospero
Slideshow: Changing the Way We Eat
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