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💚 Third time’s a charm, right in time for Thanksgiving An old desktop. A school bag. A few office items we thought were finished. This week, our US team brought them to A Gift for Teaching. Turns out, they weren’t done ...

We didn’t plan to slow down. We rarely do. But this week, when we sat for our Thanksgiving lunch, the dynamic changed. People talked, passed plates, and for a moment the pace of the year eased up. These shared breaks ...

On a recent trip to Paris, biting into this flaky pastry, I realized what we often don't talk about in R&D: the 'wow' factor doesn't always mean massive innovation; it also means keeping three critical, volatile flavor molecules alive across ...

Carbonara isn’t supposed to work as a flavor. Too much fat and it gets heavy. Too much cheese and it goes waxy. Push the bacon and everything turns smoky-salty chaos. But when you break it down molecule by molecule, Carbonara ...

We spent a day at the Kennedy Space Center, together.   We walked into the first hall, past the old capsules and the early dreams of flight. A few minutes later we were already “leaving for Mars” on a short ...

Tahitian vanilla is misunderstood. Most people think “oh, just another vanilla.” But if you’ve ever tried it yourself, not Madagascar, not Mexican, but Tahitian, you know it smells like a balance of floral, fruity, and anisic top notes rarely found ...