Scott Griffiths
CEO - 18/8 Fine Men's Salons
Professor - Grazadio School of Business and Management -
Pepperdine University
The University of California Irvine - Chief Executive Roundtable
Member - Luxury Council / Board - The Surf Heritage Foundation
If you believe as I do that life is something special and becomes more special when we squeeze as much nectar from it as possible…then this site is for you.
If you know that to be curious is to be interested, and to be interested is to be interesting; and if you believe that education comes from books and your experiences... then this site is for you.
If you enjoy the arts, cooking, and excellent foods; if you appreciate a handmade super-180 suit, a fine 25 year old Macallan’s with a vintage Cohiba; if you travel to other countries to learn their languages and cultures; and if you believe that business is what you create and build, not just what you manage…then this site is for you.
Along with my team and our readers, I will be posting interesting, intriguing, and useful articles on art, wine, spirits, travel, restaurants, and grooming, along with great recipes for guys and features exploring the subject of renaissance men. This site is for you as interesting and intriguing men…and men on the path to becoming more interesting and intriguing...
In our newest column, Alexa will be offering the advice you need to become an 18/8 man; that man who is well-versed and cultured, who knows how to impress and captivate a smart woman, and who wants to be the best that he can be.
If you love cheese as much as I do, then you will really enjoy this video on artisanal cheese
-Alexa
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Beecher’s Handmade Cheese, a Seattle-based cheesemaker and cheesemonger that just opened a flagship store two blocks north of Union Square in Manhattan, wants to change the way America eats.
It’s doing it by teaching people how cheese is made, from start to finish. And with floor-to-ceiling windows that expose Beecher’s 2,600-pound-a-day cheesemaking operation to passers by, it’s doing so with a flourish.
We recently talked to lead cheesemonger Elena Santogade and head cheesemaker Dan Utano about making cheese in the public eye and selling U.S.-made cheese, some costing as much as $38 a pound, to cheese-loving New Yorkers.
