Artisanal longevity, or how to sustain an artisanal business for the long haul
How would you achieve an artisanal longevity measured in centuries or even millennia? I found the answer to this question in an excellent New York Times article on the remarkable phenomenon of centuries-old heritage businesses in Japan. Now you might be asking what does Ichiwa – a 1,200 year old mochi shop in Kyoto – […]
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