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Fine Jewelry Couture features the work of over 35 of the most exciting jewelry designers working across the globe today. Whether up-and-coming practitioners or established names, these artists are creating fine jewelry of a couture standard, showcasing prodigious skill and individuality. In the construction of theirpieces, priceless gemstones may be used, but so may semiprecious stones and non-precious materials such as mammoth tusks and bird feathers. This is the first book to celebrate this growing segment of the jewelry industry: high-end luxe pieces, boasting experimental approaches, exquisite craftsmanship and extraordinary attention to detail. These are the new contemporary heirlooms.

On July 21st 2023, with the simultaneous release of Warner Bros.'s Barbie and Universal Pictures's Oppenheimer, our world, and more specifically the world of moving pictures, seemed all very suddenly to change: people lined up to see movies in real, brick-and-mortar theaters, eager for the big screen experience; movie-goers sported all pink and ordered Barbenheimer-themed food and drinks before the show; heated debates erupted among friends over the finer points of each film. As a result, movie profits skyrocketed, after so long taking the backseat to streaming services. How and why did this come about? And what does the Barbenheimer phenomenon mean for the future of the film industry?

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Join us in-person in St. Mary's Hall or online at bit.ly/barbenheimer2023 for this roundtable discussion featuring Hester Baer, Melinda Baldwin, Oliver Gaycken, Saverio Giovacchini, Caitlin McGrath, and Katarina Keane.

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PETER FILICHIA is a playwright, journalist, and historian with a number of books. His new book, The Book of Broadway Musical Debates, Disputes, and Disagreements is now available and can be purchased wherever finer books are sold. Peter also has columns at Masterworks Broadway, Broadway Select, and many other places.

Abbe Wichman is a food and drink writer based in Westchester, NY. A contributor to Westchester Magazine and HuffPost, her writing has also been featured in Spoonful and a number of Edible publications. She especially loves to profile the passionate people in food and drink. Follow her on Instagram @abbewichman and on Twitter @abbe_wichman.

Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. Andrew graduated from The University of North Florida where he received a Bachelor's Degree in Journalism. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. He enjoys music, world travel, sending postcards, and brand new notebooks.

Anne Becerra is a Certified Cicerone at The Ginger Man in New York City and has a strong passion for craft beer and the community that surrounds it. This year, Anne's very excited to represent the beer industry at a seminar for Tales of the Cocktail in New Orleans about furthering education in the spirits industry. She teaches classes, judges beer competitions, and has been featured in several local and national media outlets including NBC, Fox and Friends, and TIME Magazine and is a recurring contributor to the popular "Ask a Cicerone" column on Serious Eats. She loves spreading the word about great craft beer almost as much as she loves drinking it.

Carrie Honaker is a freelance writer who is not sure where she will land next, but it will involve messy eating, a spicy Tempranillo and finding the local dive bar. Her work has been featured in Wine Enthusiast, Bon Appetit, and others. You can find her on Twitter and Instagram @writeonhonaker.

Gary Schwind is a music journalist and beer enthusiast who learned pretty much everything he knows about beer from Bart Bullington, formerly of Laguna Beach Brewing Company. In addition to being a beer aficionado, he is also an avid fan of music who has had the opportunity to interview countless music artists, including Grammy nominees. He lives in Orange County, California. You can find his music features on glidemagazine.com and americanahighways.org.

James Reddicliffe is the co-founder and editor-in-chief of BK Beer Review, a blog that covers all things beer in the five boroughs. His work has been featured in the New York Times, and when he is not writing about beer or spirits, you can find him spending time with his wife and 10-week-old son Graham, who enjoys bottles of a different kind. Follow him on Instagram and Twitter at @bkbeerreview.

Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. Laine won an Alternative Weekly award for her feature about what it's like to wait tables. A tiki cocktail aficionado, Laine is a judge at the annual South Beach Wine & Food Festival Art of Tiki event and competition and has an extensive collection of tiki mugs from bars she has visited around the world.

M. T. Eley is an Ohio-born writer currently living in the San Francisco Bay Area. His work is featured in The Bold Italic, Gilbert!, USA Today, The Columbus Dispatch alongside other outlets. Alongside writing, he enjoys old fashioneds, old books and old souls. You can follow his perpetual 20th-century existence on Instagram @MTEley and Twitter @M_T_Eley.

Stef Schwalb is a freelance writer and editor who specializes in food, beverage, business, and design. Her work has been featured in Boston Magazine and Boston Home, Designing Lighting, ForceBrands, The SOMM Journal, and Thirsty Magazine. She holds the WSET Level 3 certification and is pursuing ongoing wine and spirits educational opportunities in between deadlines. You can find her on Instagram and Twitter via @StefSchwalb.

Tim has been tending bar in New York City since 2003. Currently he can be found mixing drinks at The Long Island Bar in Brooklyn, New York and at The Eddy in Providence, Rhode Island. He is a cocktail bartender who loves creating new drinks. Some of his creations have been featured in such publications as: The New York Times, AM New York, The New York Post, The Spir.it, Refinery29, Becomingbklyn, and Shakestir! Tim has taught cocktail classes and consulted on cocktail programs, most recently designing the cocktail menu at French Louie in Brooklyn. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. When he's not behind the bar, you can find him on twitter @_tim_miner.

Tony Sachs has been writing about spirits and cocktails since 2007. His work has been featured in Robb Report, the Huffington Post, Whisky Advocate, Esquire, and Serious Eats, among many other publications. He lives in New York City with his wife, daughter, and cat, and can often be found ingesting dumplings and Mai Tais while listening to Frank Sinatra. Follow him on Twitter and Instagram @RetroManNYC.

True 100% top/full grain cowhide leather is characterized by variations in shade, texture, color and grain. Healed marks and scars are to be expected and enhance the natural beauty of the hides. These variations are normal and unique features of true authentic 100% top/full grain cowhide leather.

Choose the Oliver Leather Swivel Chair for a taste of luxury, comfort, and American craftsmanship in your home. Elevate your space with a chair that\u2019s not just a piece of furniture, but a statement of elegance. Perfect for homes that appreciate the finer things in life.

I believe that stories well told can accomplish a pretty magical feat: transporting us into the hearts and minds of others. Stories offers us the chance to flex the superpowers of empathy, understanding, connection across experience, and the amplification of often silenced voices. Stories also remind us of the power of joy, hope, and humor in the face of division and conflict. And stories can fire us up for the work of fighting the good fight. Theatre specifically requires us to show up and participate in the story and feel the particular power of congregation as well as catharsis. The communal embrace of theatre was always an ancient way of processing politics, society, and great change. I believe it still is.

A Not to the same degree. Years ago, new car owners were urged to use brakes gently, not exceed 45 or 50 miles an hour, and not drive steady speeds for prolonged periods. Today's cars are built with computerized machining, use better oils, and are made to finer tolerances, so break ins are not as essential. Even so, Toyota recommends avoiding speeds over 55 m.p.h., hard stops, and driving for long periods at a single speed for the first 1,000 miles so parts can wear in "gently and smoothly." GM suggest gentleness for the first 500 miles, including no trailer-towing. Mercedes says its engines are "bench-tested," so their parts are already smoothed out. But Mercedes still suggests drivers avoid red-lining the engine (high r.p.m.'s) for the first 1,000 miles. 17dc91bb1f