Growing Through Imperfection with Our January/February Issue

“I’m a fail-up kind of guy,” is a phrase that stuck with me since I heard Patrick Amice say it last spring while speaking on a James Beard panel on sustainability. Amice, general manager of hospitality for Barr Hill, talked about the mistakes that have helped him build a stronger, more sustainable business at his Beard-nominated Vermont bar and distillery, and I couldn’t help but think about how the...