In the Bakery Biz: I have a history of bringing innovative European technology to the US industry, having pioneered, to give a couple of examples, the Thermal Oil Oven and the Double-Planetary mixer. I have a long history in helping the US Artisan Bread industry, and clients whom I have helped to grow include La Brea Bakery, Tribeca Oven, Il Fornaio, Bread Alone, and others. Some years back I delivered a major paper on mixing technology at the ASB annual conference in Chicago. More recently I have a featured talk on Thermal Oil Baking technology at the On The Rise Baking Symposium. After over 40 years in this industry I feel I have assembled a group of suppliers that can't be matched in quality, devotion to their customers. and innovation. My goal is always to find clients who want to expand production without sacrificing the quality and integrity of their products, and I would particularly like to help the US Baking Industry move toward products with cleaner and more natural ingredient lists, products that are, in a word, healthier; products that honor the artisan products of tradition.In the Wine biz: I have been a judge on several international wine competitions, a specialist in Italian wine, a lover of variety and diversity in wine, and appreciate purity, cleanliness, balance, personality, sense of place, and integrity in wine. I built a business (sadly, a victim of the last financial crisis) that brought this style of wine to a greater audience, and I was hoping, in the process, to encourage the industry to produce more of this style of wine. But I met fantastic and passionate people and am always open to using my knowledge and palate to educate people about this type of wine.In the realm of the spirit: I have been a teacher of the TM Program (Transcendental Meditation) since 1971 and was re-certified a few years ago and am actively teaching again when time permits. This is something that literally everyone should look into - go explore tm.orgSpecialties: See above