The Goods: A Spork With an Added Edge
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A Swedish designer takes an American idea and reinvents it.
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The next 10-bagger is out there. The trick is finding it.
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With slight deviations to reflect taste, there are specific features that make up the contemporary manâs suit.
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Move over, Tupperware. A new wave of parties is about waste-free lunches and energy-efficient laundry.
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"Town Haul" does some trading spaces of its own: out of the suburban home and into the public realm.
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Science & environment: It now seems that just about anything can be sold as being 'green'. Ravi Somaiya goes in search of some of the more weird and wonderful examples.
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A foam substitute found in nuclear bombs makes superior sticks. By Heather Bourbeau from Wired magazine.
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Un componente le ha innescato un choc anafilattico
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The condiment maker offers tasty earnings numbers.
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The restaurateur holds up well in a tough sector.
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If you build it -- and it's cool -- they will come. The business model to support it comes later. That's the new economics of the free lunch: Giving away a product or service builds the customer attention and loyalty that rack up earnings.
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Both olfactorily and opportunistically.
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A new initiative seeks to improve old products.
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They're not obvious and they're not always cheap.
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Everyone knows you can find just about anything the web. We've found some outposts of culinary delicacies, and these edibles reflect a range of cultural tastes from around the globe.
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There are good spiders and less-good spiders.
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It's amazing what kind of items can be advertised as "green" these days: a grocery-delivery service, a projection HDTV and a home-automation system, to name a few recently pitched to me.