Barbara Herman has spent the better part of the past six years taking a deep nosedive into the world of vintage fragrances. Her quest has been to find the bold, sexy and downright odd smells that have defined women over the decades.
The result is a book called Scent And Subversion: Decoding A Century Of Provocative Perfume. It explains how, at the turn of the 20th century, most perfumes were still just one note, floral. Then, a now-iconic perfume came along — one that combined musk with a traditional floral scent.
Originally published on Thu February 6, 2014 6:19 pm
A long time ago, in a world before email, cellphones and the World Wide Web, my girlfriends and I had a mantra: "Life is too short for annoying boys."
I was lucky. I met my own Mr. Perfect-For-Me when I was young enough to not feel desperate to find him, but old enough to have already lived a pretty interesting life. I had traveled. I had a college degree. I had a few "lessons learned" relationships in my back pocket.
Originally published on Thu February 6, 2014 3:19 pm
Food industry, beware of the power of the online petition.
Just a few days after food blogger Vani Hari, known as Food Babe, created a buzz with an online petition raising questions about the safety of a food additive commonly used in commercial baking, sandwich giant Subway has announced plans to phase it out of its fresh-baked breads.
The additive, azodicarbonamide, is used by the commercial baking industry to bleach flour and condition dough.