Magazine Search
4 results found
Issues
Issues
All (71)
Fall 2002 (1)
Fall 2003 (1)
Fall 2004 (1)
Fall 2005 (1)
Fall 2006 (1)
Fall 2007 (2)
Fall 2009 (1)
Fall 2010 (2)
Fall 2011 (1)
Fall 2012 (2)
Fall 2014 (2)
Fall 2015 (1)
Fall 2017 (1)
Fall 2018 (1)
Fall 2019 (1)
Fall 2020 (2)
Fall 2021 (1)
Fall 2022 (1)
Fall 2023 (2)
Summer 2007 (1)
Summer 2008 (1)
Summer 2010 (1)
Summer 2011 (1)
Summer 2012 (2)
Summer 2013 (2)
Summer 2014 (1)
Summer 2015 (2)
Summer 2016 (2)
Summer 2017 (1)
Summer 2018 (1)
Summer 2019 (1)
Summer 2020 (2)
Summer 2021 (1)
Summer 2022 (1)
Summer 2023 (1)
Winter 2005 (1)
Winter 2007 (2)
Winter 2008 (1)
Winter 2010 (3)
Winter 2012 (2)
Winter 2013 (1)
Winter 2014 (1)
Winter 2015 (2)
Winter 2016 (2)
Winter 2018 (2)
Winter 2019 (1)
Winter 2020 (1)
Winter 2021 (1)
Winter 2022 (2)
Winter 2023 (1)
Winter 2024 (2)
The prototype wasn’t pretty. Wrapped in tinfoil and dotted with hand-drawn circles, the cardboard cylinder could have easily passed for an elementary school project, but the student entrepreneurs didn’t mind.
It reads like a worst-case scenario: you’re slicing through rough air to check on an offshore oil rig when the unfathomable happens—the chopper goes down. Would you survive?
Sumptuous. Decadent. Delightful. Few words could more adequately describe a box of Lula’s Chocolates. Neatly perched inside each mahogany-colored package await aromatic round crèmes, salted caramels, square truffles, and nuts cloaked with melt-in-your-mouth cocoa.
The idea had always glowed—however faintly—in the back of Steve Oldham’s mind. He jokes about it now, saying that just like every other missionary who returns from Brazil, he came home with dreams of starting his own Brazilian steakhouse.