I Opened A Grocery Store
When I’m traveling, I like to bring back one thing where I say, This could only exist here . As unattainable as it may seem, I want to have things in my life where I say, ‘I can’t link to this. I came upon it by chance, it’s imperfect, it has a soul, and probably no one else has it.’”
Blackbird Spyplane: The unlinked thing with a soul. It can feel
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I had to start writing. I wrote an almost entire first draft of the book, and it was not good. I wrote it like two and a half times. And I couldn’t get there. There was one moment—I was supposed to have a phone call with the editor one morning. I was so desperate and sad—at my wit’s end, I just didn’t know what to do. The draft I had sent her, she
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But can you translate this relatively localized experience into something broader and more accessible to the masses? Can the idea of artisanal quality and personal connections exist beyond the bounds of a neighborhood farmers’ market? And can it exist with prices that the mainstream consumer can afford?
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Stores are becoming restaurants, and vice versa, writes Emilia Petrarca in her Shop Rat newsletter. You can get matcha at Uniqlo, cake at Alaïa, or champagne at the new NYC branch of the French department store Printemps: “People are dying for something to do and a place to hang out.”
“It almost feels like, you must have a social media acumen, you must be savvy in this area that is adjacent to your business, but not directly embedded in your business, in order to be successful and visible,” Walsh continued. That means achieving metrics like plenty of tagged photos on Instagram and positive user reviews on the business’s listing
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