Jim Milligan might well be considered the Howard Schultz of olive oil. Like Schultz, the CEO of Starbucks, it was on his business trips to Europe, and Italy in particular, that Milligan became enraptured by the quality and variety of extra virgin olive oils and balsamic vinegars, and the practice of offering customers the option of combining and tasting the products as both sales incentive and education. His career reinvention has been a successful pivot to that vision.
It's said that a New Yorker can eat out for breakfast, lunch and dinner for 55 years without eating at the same restaurant twice. And while official empirical evidence to support this claim does not seem to exist, spend one day exploring food in the Big Apple and you will not find it hard to believe.