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'Office Space' star Richard Riehle dies at 78
Actor Richard Riehle arrives at the premiere of New Line Cinema's 'A Very Harold & Kumar 3D Christmas' at Grauman's Chinese Theatre on November 2, 2011 in Hollywood, California. (Jason Merritt/Getty Images)Richard Riehle, known for his role in the 1999 film Office Space, has died. He was 78.A statement shared by Artists & Representatives and Wright Entertainment, Inc. announced Riehle's passing on Monday, writing, "Our industry has lost an exceptional talent, and our community has lost a truly wonderful man.""We are deeply saddened to confirm the passing of our beloved client, Richard Riehle, this past weekend," the statement said. "A remarkable actor whose career in theater, film, and television spanned nearly five decades and more than 400 projects, Richard leaves behind an extraordinary legacy."The statement continued, "Beyond his immense talent, he will be remembered for his genuine goodness, boundless kindness, and unwavering generosity, particularly toward emerging actors and filmmakers, whom he encouraged and supported at every opportunity."Born on May 12, 1948, Riehle starred in many television series and films over the years.Notable projects include Casino, The Man from Earth and Deuce Bigalow: Male Gigolo.He got his start as an actor at the University of Notre Dame, where he was involved in the University Theatre and starred in several stage productions. He went on to earn a Master of Fine Arts in acting and directing from the University of Minnesota.While he's played characters that have an "average Joe" presence, he always made the most of his brief screen time.Some roles that he is remembered for include The Quartermaster in Glory, the train guard in The Fugitive, Reverend Scroggins in Fried Green Tomatoes and Bill Cozbi in Bridesmaids.On television, he starred as Principal Ed Rooney in the 1990 series Ferris Bueller and as grandfather Walt Finnerty in the early 2000s sitcom, Grounded For Life.In 2023, he also played Warden Reynolds in Barry.Riehle is survived by his wife, Jane Latham, and their four children.Copyright © 2026, ABC Audio. All rights reserved.
My grandfather is 86 and still works. He won't retire.
My grandfather is 86 and still works as a doctor after 60 years. His commitment has inspired me to rethink retirement.
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
Here's the backstory on 6 choices Zoe Kazan made in her 'East of Eden' adaptation
Zoe Kazan's 'East of Eden' covers more ground than the film version her grandfather, Elia Kazan, directed. Here's what she told us about her vision.
September Monthly Review: Health MCP Guy?
For all the time I spend talking about APIs and data exchange, this newsletter has had embarrassingly little interoperability of its own. It’s old-school SaaS, baby - UI or bust. Not all of that is my fault! Substack, for all its popularity, is (as mentioned before) really frustrating as my system of record. The primary user it optimizes towards is the reader, whose attention feeds the app, the Notes feed, and the recommendation network that Substack is actually selling. Health API Guy is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Subscribe They’re falling into the same trap that Medium once sprinted into, albeit at a much more glacial speed. Younger generations may not remember (or never knew) it, but Medium once lured publications like The Ringer and Signal v. Noise onto its platform, only to lose them as it rebuilt itself around a paywall and an algorithmic feed. Substack’s original pitch circa 2020 was the antidote (you own your list), but every new feed feature chips away at it. I get it: writers are generic supply in the eyes of the Substack product team. Generic supply follows demand, so the consistent pressure on the PMs is to generate demand, which leads to every product cycle going toward discovery (Notes, recommendations, the app, live video). The end result lackluster author tools (laggy and broken analytics are truly crippling) all despite the premium price point. The archive is where it crosses from authorial gripes to actual reader impact, though. Across Substack and LinkedIn, I’ve published 1,218 posts and nearly 900,000 words since 2018. Substack’s native search can see only the 464 posts that live on Substack, and even there it’s woefully inadequate at surfacing relevant content (even for the guy who wrote it)! Readers have the same problem, writ large. Ask the Archive Fixing search (for both my readers and my own use) turned out to be extremely non-trivial, unfortunately: There’s no public API for readers to access content RSS exists for new content notification, but it only carries the 20 most recent posts and cuts paid ones off at the preview The only Substack MCP is an admin tool for analytics The export exists for authors, but it’s painfully awkward and slow. So I built something to work around that: the Health API Guy MCP. It’s a private MCP server holding the full text of everything I’ve written across Substack and LinkedIn. Add it to Claude or ChatGPT as a connector and you can ask things like: It pairs keyword search (for acronyms and case names, of which we have many) with semantic search. Every post is also labeled by topic, form, and court case, so you can pull a lawsuit’s (or multiple cases’) entire docket across Substack and LinkedIn in one query: Hail, Healthapiguyhydra This is also a bit of me eating my own cooking. I’ve spent the year arguing that headless healthcare is arriving and that developers want primitives over abstractions. Last week in Hail, Benihydra, I watched Salesforce plug its platform into Claude and bet that the records underneath outlive whatever interface sits on top: Salesforce must believe that the Hydra’s immortal head is the records, permissions, and business logic (in that they will survive whatever happens to the interface). It felt a bit hypocritical to keep my own archive behind a Substack search bar. The archive is the body. Substack is one head, and now whatever tool you might use is another. Will the EHRs follow my lead? Probably not imminently, but one can hope! Why Founding Members Only The MCP is available to Founding Member subscribers. A few reasons: It costs money and time to run. Hosting, the database, Clerk usage and AI compute for search and labeling are significant operational costs (that increase with usage). Substack gives me no way to automate access. There’s no API to check whether someone is a paid subscriber, so every user is manual operations for now. It’s a beta. We’ll need to improve things and parts will break. I’d rather they break for a small group of dedicated readers who will tell me about it. The Founding tier deserved a real benefit. Until now it was mostly a generous tip. Now it comes with something. If you’re already a Founding Member, reply to this email with the address you’d like provisioned. If you’re not and want in, upgrade here. Larger teams (such as companies) can get access too: group subscriptions at the Founding tier come with the group discount. The admin for the subscription can reply with the list of addresses to provision. Get 20% off a group subscription Pricing Founding membership is now a flat $200 a year, replacing the old suggested $150 that readers could adjust. Existing Founding Members will have access grandfathered in at their previous rate. Month in Review Articles Published Make Networks Dumb Again (Sep 11): AI is making old analog networks cheaper to use and flooding them with machine traffic in the process. A plea for agent-native rails with the intelligence at the endpoints, and for Washington to drag them to ubiquity. Interoperability, Unbuttoned (Sep 29): Interoperability is a series of workflows in a trenchcoat, and this post finally takes the trenchcoat off. A color-coded map shows which provider workflows went digital, which are fragmented, and which still run on fax. Video Content Antitrust’s System of Record Problem (Sep 3): The FTC’s investigation into Epic prompted a ninety-minute webinar, now posted with chapters and a smoothed transcript. We get into why market definition, missing B2B share data, and the SSNIP test leave antitrust poorly suited to systems of record, plus why information blocking may be doing more than any pending lawsuit. The Information Exchange: Cerner Milking Edition (Sep 18): This was so fucking fun. Ryan Tucker, Ryan Brickner, Brad Thorson, and I try an Around the Horn format, complete with points, penalties, and a mute button. We debate whether Oracle Health is dead, who would actually buy Cerner (IBM enters the chat), p(Doom), and why the front desk still hands you a clipboard. Regulatory Ask Not What Your Network Can Do (Sep 23): CDC’s RFI on public health data intermediaries lists use cases already served, unevenly, by eCR, lab reporting, IZ Gateway, and syndromic surveillance. The real opportunity sits in one question about AI: a network that can handle the next emergency without another interface project. Court cases Particle v. Epic: The Naughty Schoolteacher (Sep 4): After a summer-long vigil, the answer on Epic’s early summary judgment bid is two paragraphs and a remedial assignment. Particle advances to the next grade, and market definition gets another year of discovery. The Epic Discovery Files (Sep 8): Texas’s motions to compel arrive with a 251-page appendix of requests, objections, and meet-and-confer letters with Cravath. Inside: Epic using generative AI for document review, denied interoperability requests in scope, and Noerr-Pennington raised against lobbying discovery. Epic v. Health Gorilla: “Working as Designed” (Sep 9): Epic wants nothing to do with the data breach MDL, and explaining why puts fresh discovery on the public docket. The spiciest allegation: Health Gorilla told GuardDog to scrub its law firm business from its website instead of cutting off access. Veeva v. Epic: Legal Bypass Surgery (Sep 15): Veeva asks the Wisconsin Supreme Court to skip the Court of Appeals, while law professors and three policy groups line up as amici. Meanwhile, Epic’s lawyers apologize for another round of citation errors, including a quote that never existed. Texas v. Epic: Behind the Black Bars (Sep 17): The court portal served up Epic’s unredacted filings, revealing a $5 million document review budget and the AI workflow behind it. Also inside: the 200-plus company names Texas wants searched, and one very expensive Zoom invitation. OpenEvidence v. Doximity: Consequences Will Follow (Sep 25): OpenEvidence tells the court it will not comply with a discovery order, and its own lawyers at Quinn Emanuel say they won’t defend the choice. Add years of Slack reported unrecoverable, and Rule 37 sanctions come into view. Health Tech Keeps Choosing Violence (Sep 28): Doximity moves to end OpenEvidence’s case, Epic asks Texas to show its work, and a sleepy Audacious Inquiry patent fight sprouts antitrust and information blocking counterclaims. The main event is a long-sealed Cognizant v. Infosys ruling that hints where system of record antitrust claims can survive. EHRs One Verb for Oracle Health (Sep 14): Oracle’s earnings call quantifies every data center to the decimal point, while Oracle Health gets a single verb: “accelerate.” Panning the few healthcare mentions turns up an agentic care management system, a research-to-care ledger play, and the question of whether healthcare gets Larry’s patience. Epic’s Forretress Under Siege (Sep 30): Judy Faulkner tells a panel Epic paused hundreds of projects to harden its software and calls it a “shame,” while a spokesperson insists the roadmap hasn’t changed. Project Glasswing, a Pokémon-branded QAN sprint, and a trove of Jodel grievances reconcile the two Epics and preview the Jevons paradox coming for all software. Industry Analysis Scanning for a Network (Sep 1): Scan.com raises $220M to build the imaging network labs never got, speedrunning Zocdoc’s consumer-to-B2B pivot. Its wedge to network density may be the most American one available: personal injury litigation. The Front Desk Wants the Damn Whole Building (Sep 16): Hello Patient buys Converse Health, pushing its AI front desk into referrals, chart work, and prior auth. The copilot categories keep blurring, and your distribution partner is still your final boss. Cross-industry Comparisons A Different Patchwork Quilt (Sep 10): Healthcare loves to envy open banking, but the US version has no mandate, a toll booth at Chase, and data quality problems of its own. The grass isn’t greener; it’s another American patchwork quilt, and perhaps a worse one. Hail, Benihydra (Sep 21): Salesforce brings its platform into Claude, Slack, and its own agent, inviting the interfaces that might replace it. Cut off one head and more grow back, so long as the records underneath stay put. Living on A Trade Secret Prayer (Sep 22): Six credit unions are suing Fiserv, the Epic of core banking, by claiming their own member records as trade secrets. Banking has no Cures Act, so its lawyers reach for legal alchemy that healthcare has already tried. Other News None this month External Media Nabla Accelerate NYC: I kicked off fall conference season at Nabla’s Accelerate event in New York, where Delphine Groll opened by asking the room to picture the company it wants to become and the one it doesn’t. I liked her framework of bureaucracy, fear, and ego as the blockers. I also love vendor conferences/events in general - different vibe than industry biggies. Healthcare 101 with Nikhil Krishnan: I briefly guest lectured Out-Of-Pocket’s Healthcare 101 class. Appreciated Nikhil’s takeaways cover whether AI doctors can query HIEs, why healthcare’s data-liberation rules beat most industries’, and the hi-res graphic is in the comments. HCN: Epic Probed by the FTC: I joined the HCN guys to talk through the FTC’s investigation into Epic. Cedric’s new hairdo was an unexpected plot twist. The episode also covers MFN drug pricing, healthcare M&A and Eli Lilly’s acquisition streak. Fall Conferences: At eHealth Exchange’s Annual Meeting in Austin on Oct 27, I’ll moderate a panel on the tensions between AI, HIEs, and timely patient access with Jean Ross (Primary Record), Therasa Bell (Kno2), Byron Crowe (Doctronic), and Michael Marchant (Freenome). Here’s the rest of my schedule if you want to meet up: CommonWell (Redwood Shores, CA): Oct 13-14 Will be participating in a fun Jeopardy event Open@Epic (Madison, WI): Oct 20-23 Will be enjoying Verona, Willy Street, and other local adventures eHealth Exchange and Sequoia Project (Austin, TX): Oct 27-29 Yeehaw HLTH (Vegas): Nov 15-18 Groundhog Day, Venetian Edition RSNA (Chicago): Nov 30-Dec 2 See me at “Governing AI in Breast Imaging: What Health Systems Are Actually Doing” Digital Health Counsel 2026 AI Summit (Seattle): December 2-3 Will likely be speaking to a bunch of lawyers about information blocking Posts I Liked ChatGPT’s Epic integration: game changer or nothing burger?: Joshua Liu, MD offers five thoughts on OpenAI’s Epic launch, starting from the point that it rides the same open APIs available to anyone. He argues read-only access leaves ordering to Art and the ambient startups, and asks why HCA is piloting it alongside Commure. He’s sorta a must-follow at this point - consistently excellent, thought-provoking takes. Epic, Lilly, and the Discovery pass: Seth Chaney reads Epic’s first major Discovery deal (with Eli Lilly), as well as its revised developer terms on commercial displays, as the pipe finally opening between EHRs and pharma. Life sciences and health continue to collide. Scott Rossignol on EHR payer platforms and ePA fees: Scott argues the top ambulatory EHR vendors are turning the prior auth mandate into a per-member-per-year toll on payers, for an API whose operating cost has nothing to do with covered lives. His fix is two lines of regulatory text: put the CRD/DTR/PAS certification criteria in the Base EHR definition, and bring payer-facing ePA connectivity under § 170.404’s cost-based fee rules. It’s a good solution. Health API Guy is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Subscribe
Scott pays tribute to 'biggest fan'
Bournemouth's Alex Scott says his late grandfather was his "biggest fan" after revealing he passed away last week, days before the midfielder made his England debut. The 23-year-old made his Three Lions debut on Tuesday, when he replaced Manchester City's Elliot Anderson in the 70th minute against Czech Republic.
After a deepfake voice fooled her grandfather, this founder sprang into action
After her grandfather was scammed by a deepfake of his brother's voice, Tarini Padmanabhuni founded DetectifAI, a San Francisco startup building AI models small enough to run directly on smartphones and flag fake voices in real time, and it's now one of the companies competing in Startup Battlefield at TechCrunch Disrupt.
First in entrepreneurial excellence: FSU celebrates local businesses at inaugural Impact Awards Gala
The Entrepreneurial Impact Awards Gala provided a formal night out for Fayetteville’s business community. The event took place at the Rudolph Jones Student Center on Thursday, Sept. 10. Photo by GFBJ. Fayetteville State University (FSU) and the Fayetteville-Cumberland Regional Entrepreneur and Business HUB (FSU HUB) came together to celebrate Fayetteville’s business community. The two organizations rolled out the blue carpet at the Rudolph Jones Student Center for their inaugural Entrepreneurial Impact Awards Gala held on Thursday, Sept. 10.The gala honored outstanding entrepreneurs and business leaders who demonstrate excellence, foster growth and inspire the next generation of innovators within the FSU and broader business community.FSU HUB Director Dr. Tamara Colvin was able to highlight that this new milestone was a great way to show local success stories, not just tell.“That one-stop shop that’s across the street, we never promised that everyone would be successful, but what we did promise was access. Four years ago, we opened up an entire ecosystem: counseling, capital, contracts, connections, certifications,” shared Colvin. “I want to thank the judges who took up hard work for choosing tonight’s honorees. That’s never an easy task when the whole region is full of people worth recognizing at the HUB. We practice what we preach: Res Non Verba: Deeds, not words.” A few of the inaugural recipients of the awards shared their statements with the Greater Fayetteville Business Journal.STUDENT ENTREPRENEUR Boolean Wiring LLC, Esean Rose, owner “I am truly honored and grateful to receive the Student Entrepreneur of the Year Award. I want to thank Fayetteville State University, the judges and everyone who has supported me throughout this journey. This award represents more than recognition for where Boolean Wiring is today. To me, it represents the potential of where we are going. I am excited about growing the company, creating jobs, serving our community and building something that can have an impact far beyond Fayetteville.”VETERAN-OWNED BUSINESS SpeediPrint Inc., Dazrell Fleming, owner “I’m honored to accept the Veteran-Owned Business Award on behalf of the entire SpeediPrint team. A special thank you to Dr. Tamara Colvin for creating this opportunity through the Entrepreneurial Impact Awards, and to my mentor, Mr. Julius Cook, whose guidance during the Boots to Business program truly paid off. This recognition reflects the hard work of my staff and the trust our customers place in us every day — I’m grateful to serve this community and excited for what’s ahead.”MULTI-GENERATIONAL EXCELLENCE BJL Construction, Cleopatrice Robinson, president“This award is especially meaningful because we are more than a business — we are the continuation of a family legacy built through faith, hard work, craftsmanship, integrity and service. I gratefully acknowledge my grandfather, Deacon Benjamin “BJ” Lacy, Jr., whose example helped establish the foundation upon which our family’s entrepreneurial legacy was built. I also honor my father, the late Dr. Wilson Lacy, former president of BJL Construction. Working alongside him was both an opportunity and an education. He taught me that a business’s reputation had to be earned on every project through honesty, excellence, quality and service. As the current president, I recognize that I did not arrive at this moment alone. I stand on the shoulders of those who came before me, and I am sustained by those who continue to walk beside me.”MICRO BUSINESS Maybridge Development, LLC, Latisha Perkins, owner “I accept this award with so much pride and a whole lot of gratitude. First and foremost, I want to thank my higher power for continuing to guide me and give me the strength to keep going.When I first started this business and moved here to Fayetteville, I had no clue what I was getting myself into. This business has turned me every which way but loose, and I definitely had some moments where I was ready to just pack it up and head back to Georgia. I want to thank my Maybridge team, my village, The Hub, the FCEDC team and all the people and organizations here in Fayetteville who have believed in me and Maybridge and helped us get here.”COMMUNITY IMPACT Greater Life of Fayetteville, Georgeanna Pinckney, CEO & executive director “We are deeply honored to be recognized by FSU and the FSU HUB with the Community Impact Award presented to Greater Life of Fayetteville. I am especially grateful for this recognition because it tells us that you see what we do – and, more importantly, why we do what we do. Our commitment is to serve, empower and create meaningful opportunities for youth and families in our community. Most importantly, we give God first and foremost all the glory. We thank Him for giving us the wisdom, strength, vision and unity to continue doing this great work in our community.” SMALL BUSINESS OF THE YEAR Crowder Trucking LLC, Carlos & Valerie Morrison Crowder, owners “I want to thank God for always keeping his hands on Crowder Trucking. I’m truly honored and grateful to receive the Small Business Award from the FSU HUB. Running a small business is not always easy. There are long days, difficult decisions, unexpected challenges and plenty of moments when you have to remind yourself why you started. But there are also incredible moments like this one that remind you that the hard work is worth it,” shared Valerie Morrison Crowder.OTHER WINNERS INCLUDE: Alumni Entrepreneur - The Two-Six Project, Grant Bennett, founder and president Fayetteville State University Faculty Award - Dr. Christy Swinson Emerging Business Award - Genuine Luxury Beauty Salon Legacy Award - Gillis Farms Inc. Industry Titan of the Year - Eaton Corporation Entrepreneur of the Year- Let Me Cater to You, Chef Judith Cage, owner
SF home formerly owned by Newsom family up for sale
Newsom's grandfather owned the home before his mother inherited it.
Multi-generational business expertise: How legacies in local businesses find sustained success
Join us Sept. 29 for our third Power Breakfast of 2026 as business leaders share how they leverage decades of institutional wisdom. The Greater Fayetteville Business Journal invites you to join us for our third quarterly Power Breakfast, The Family Business Advantage: How Third-Generation Leaders Drive Longevity and Innovation, where business owners, executives and community leaders will come together to explore how multi-generational leadership creates lasting success. We are proud to welcome CEO of Holmes Security Systems, Stephen Wheeler; Director of Communications for Copiers Plus, Drew Smith; Inside Sales at Hubbard Supplyhouse, Mary Grace Hurley; and Managing Partner of Luigi’s Italian Chophouse & Bar, Nate Ernst, as our featured panelists. Representing the third generation of leadership within their family businesses, each brings a unique perspective on honoring decades of tradition while embracing new ideas, technologies and strategies that drive long-term growth. Together, with moderator Lauren Willets, Director of the Family Enterprise Center at UNC’s Kenan-Flagler Business School, they will share the challenges, opportunities and lessons learned from leading established organizations into the future.“Growing up in a family business gave me a unique perspective on what business can be. I saw the pride my grandfather and father took in knowing someone was a Copiers Plus customer, and the deep responsibility they felt to support our employees and the families who depended on the business. Seeing that sense of connection firsthand is what drew me to the business, and the legacy they built continues to drive me today. I’m excited to be part of the conversation about how family businesses can honor what previous generations built while continuing to grow and evolve for the future,” shared panelist Drew Smith. “We are so excited to welcome our panelists highlighting long-standing Fayetteville family businesses. This theme has certainly piqued the interest of the business community even beyond Fayetteville. I’m excited to pass the moderator baton over to Lauren Willets. With her background and expertise in the subject, she’s sure to unlock some great talking points and perspectives that will keep the conversation fresh and interesting to our guests. “We are so excited to welcome our panelists highlighting long-standing Fayetteville family businesses. This theme has certainly piqued the interest of the business community A third-generation family business is quite an impressive accomplishment, and we look forward to examining their secrets to a successful succession at this upcoming Power Breakfast!” shared Greater Fayetteville Business Journal Publisher Faith Hatton. Join us at the Cape Fear Botanical Garden for an inspiring morning of networking, thought-provoking discussion and actionable insights into the power of continuity, strategic evolution and visionary leadership. Whether your organization is family-owned or simply focused on creating a lasting legacy, you’ll leave with ideas that can strengthen your business for generations to come.To learn about becoming a Power Breakfast sponsor, contact the Greater Fayetteville Business Journal at 910.240.9697 or marketing@bizfayetteville.com. Tickets are on sale now. Reserve your seat by going to fayettevillepowerbreakfast.com.
Canadiens announce death of four-time Stanley Cup champion
The 90-year-old is the grandfather of current NHL player Anthony Mantha.
Riding for a cause: Friends jet ski for mental health awareness
About three or four years ago, Timothy Homan and Jake Thiel talked about taking a trip with jet skis that were passed down from Homan’s grandfather.
Notre Dame's Flanigan continues family tradition by delivering at Lambeau
Notre Dame tight end James Flanigan knew exactly how he wanted to celebrate scoring his first career touchdown in the stadium where his father and grandfather played. Flanigan’s father and grandfather, both named Jim Flanigan, each played for the Green Bay Packers. After scoring on a 3-yard touchdown catch in the first quarter of No. 4 Notre Dame’s 41-13 victory over Wisconsin at Lambeau Field, Flanigan pumped his fist in the air just as his dad used to do during his own playing days.
Loudoun seeks legal opinion before ending data center grandfather protections
Loudoun County supervisors are hitting a pause on potentially eliminating grandfather protections for 17 data center applications, instead seeking legal
Old time City Series
It’s amazing to look back and see how much life has changed in just a few generations. My life often seems stuck in neutral, one day, week, year blending into the next. I know things are changing; I just don’t often see or appreciate it. In the very late 1800’s and early 1900’s, my great-grandfather […]
Maryland business owner killed in pedestrian crash remembered as musician and mentor
A Maryland business owner was killed in a pedestrian crash in Gaithersburg. His loved ones are remembering Craig Budd Sr. as a loving father, grandfather, mentor and musician.
El-Sayed under fire online after taking aim at Usha Vance, female Trump aide in weekend social media posts
Abdul El-Sayed's post about Usha Vance and JD Vance's grandfather sparked accusations of racism and sexism from Rep. Brandon Gill and others.
Vance will campaign at the Ohio steel plant where his grandfather once worked
Vice President JD Vance is returning to his hometown Friday to campaign for Republican candidates at a steel plant where his grandfather worked
“Graphic Talk About Science: Adventures in Science Engagement”
Mount Wilson Observatory (MWO), Southern California’s esteemed home to several of the most groundbreaking astronomical discoveries in history, welcomes the public to the third Saturday Evening Talks & Telescopes of the season on Saturday, July 25, 2026. MWO is honored to present “Graphic Talk About Science: Adventures in Science Engagement,” a lecture by Clifford V. Johnson, from UCSB. This lecture explores how graphic storytelling can make cutting-edge physics more accessible, as Johnson discusses the science and creative process behind his illustrated book, “The Dialogues: Conversations About the Nature of the Universe.” Tickets are available here: www.mtwilson.edu/events/lecture072526 During the six-month season, each Talks & Telescopes event runs from 5:30pm to 11:30pm with the “talk” portion of the evening beginning in the Observatory’s Auditorium. The 60+ minute presentation is followed by picnic dining—bring your own, or purchase from a food truck or caterer—and then, after the sun goes down, stargazing through Mount Wilson’s immense telescopes, the largest in the world made available to the public. Additional stargazing around the grounds will be available thanks to members of the Los Angeles Astronomical Society. Both the 60-inch telescope and the 100-inch—the latter famously used by Edwin Hubble to discover the expanding universe—will be available for viewing the night sky. Priced at $50, this event series offers the most economical stargazing event option on the mountain. Tickets and more information are available on Mount Wilson Observatory’s website here: www.mtwilson.edu/lectures. Advance purchases are highly recommended. UPCOMING SATURDAY EVENING TALKS & TELESCOPES OF THE 2026 SEASON August 22: “Towards a Functional Cosmology” www.mtwilson.edu/events/lecture082226 Join artist Lita Albuquerque for a lecture on her multidisciplinary practice at the intersection of art, science, and cosmology. Drawing on decades of work across painting, land art, performance, and installation, she reflects on projects created in remote, astronomy-linked environments and how they shape her exploration of time, space, and human perception. September 19: “The Brightness of Stars: Henrietta Leavitt and the Transformative Nature of Attention in Art and Science” www.mtwilson.edu/events/lecture091926 Visual artist and author Anna Von Mertens explores the life and legacy of Henrietta Leavitt, whose study of variable stars enabled the first reliable measurements of cosmic distances. Working among the Harvard Computers, Leavitt laid the foundation for breakthroughs at Mount Wilson, including Harlow Shapley’s mapping of the Milky Way and Edwin Hubble’s discovery of an expanding universe. Drawing from her book “Attention Is Discovery: The Life and Legacy of Astronomer Henrietta Leavitt,” Von Mertens shares archival materials alongside her own artwork inspired by Leavitt’s life, to celebrate how careful attention leads to both scientific discovery and a meaningful life. October 17: “The Duality of Genius and Struggle: G.E. Hale” www.mtwilson.edu/events/lecture101726 This talk, presented by Sam Hale, explores the extraordinary life and legacy of his grandfather, George Ellery Hale—the visionary behind some of the world’s most important astronomical institutions. Drawing on both history and personal connection, Sam Hale offers insight into a legacy that continues to shape science and culture today. VISITING MWO The gate to Mount Wilson’s campus opens at 10:00am daily and closes at 5:00pm from early April through November. Entrance to the grounds is free. Visitors can hike, gaze at the telescope domes and towers that dot the landscape, and take a look at historic Mount Wilson photos and letters in the Museum. The Cosmic Cafe (www.mtwilson.edu/cosmic-cafe), located above the main parking lot at the Observatory entrance, is open on weekends in the spring, summer, and fall. In addition to traditional menu items such as hot dogs, drinks, and snacks, the Cafe offers wraps, salads, and sweet treats from Little Flower. PARKING A U.S. Forest Service Adventure Pass is required to park at the Observatory. A $5 day pass or a $30 dollar annual pass may be purchased at the Cosmic Cafe on weekends between 10:00am and 5:00pm. During the week, passes are available at locations around Los Angeles. The most convenient location before heading up is at the Shell station in La Canada Flintridge at the bottom of the Angeles Crest Highway (https://find.shell.com/us/fuel/10007957-4530-angeles-crest-hwy/en_US). Visit the U.S. Forest Service website for more information about Passes and other locations to buy them: www.fs.usda.gov/r05/passes/adventure-pass For more information about Visiting Mount Wilson Observatory, please visit: www.mtwilson.edu/visiting NOT ADA-COMPLIANT Please be advised that access to the 100-inch dome is via an open-air, 53-step staircase inside the building. There is no ADA-compliant access.
Prince Harry and Meghan's kids reunite with King Charles
Prince Harry and Duchess Meghan's kids have reportedly reunited with their grandfather King Charles and Queen Camilla after four years.
Jessamine County business swept away in flood waters
Owner Timmy Estes says he woke up to a call this morning that the business his grandfather started in the 70s was no more.
I asked superager grandpa for advice before starting a family business
My grandfather started a business with his brother 70 years ago. I turned to him before quitting my job and starting a business with my brother.
Spencer Leak Jr., leader of family funeral business, dies at 56
Leak spent more than four decades helping run the family funeral home business founded by his grandfather, the Rev. Andrew Leak, in 1933.
How Brendan Wayne channeled his grandfather, John Wayne, in his 'Mandalorian' performance
'The Mandalorian' actor Brendan Wayne, who physically portrays the titular bounty hunter, tells 'Entertainment Weekly' how he brought a bit of his grandfather John Wayne in his portrayal of the character.
My grandfather's advice helped me retire early from Google at age 55
A former Googler assumed only people who got rich from their startups being bought out could retire early. He shared the simple investment strategies he says helped him do it.
CEA Retail + Hospitality Winner: Biggers blends produce, entertainment
Biggers Market’s roots run deep, tracing back to the 1940s when founder and partner Sven Wallin’s grandfather, alongside his brothers, opened Biggers Brothers, a family-run produce business in Charlotte. Decades later, the family’s reputation for farm-fresh fruits and vegetables lives on. In 2010, Wallin opened Biggers Market, building on a reputation that endured for the past 16 years. “I learned a lot about my grandfather, who passed away when my mother was young, through my uncle. The one thing that is ingrained in me is my grandfather’s willingness to go the extra mile for a better product, not settling for what’s easy, but finding what is better,” said Wallin. “He taught me the importance of name and reputation. If your name was on it, it had better be right. Word-of-mouth was always very important to gain a good reputation.” So was hard work. Entrepreneurialism has always been central to Biggers Market’s identity, Wallin said. In high school, Wallin worked at a produce stand in Charlotte, an experience that shaped how he thought about food. “I realized all produce was not created equal, and we could focus on freshness, seasonality and flavor. Grocery stores were convenient, but the produce often didn’t have the same taste or quality,” he said. As a college graduate without a paying job, Wallin took a leap and opened a 20-by-30-foot roadside stand with just three employees. “It was so small we had to put tables with umbrellas out in the yard to accommodate everything. We didn’t have pallet jacks or forklifts to unload the trucks. We would form a line and toss watermelons to get them to where they needed to go,” he recalled. In year two, Wallin opened a market on Carolina Beach Road, still in operation today but larger, and later on Market Street, setting up tents for extra space. In 2019, the sale of the land forced a hunt for a new property, and Wallin landed on his current location at 6250 Market St. “We had ambitions beyond produce,” he said. “We wanted this market to be a place that felt different from a typical grocery store.” In 2024, Wallin added his kitchen to the Biggers brand. “I’ve blurred the lines of a market and a grocery store,” Wallin said. “It’s a place where you can shop, eat, have a drink and listen to live music with friends and family. It’s a mix of retail and social experiences cultivated over time.” What hasn’t changed, however, is Wallin’s Southern hospitality, a strong sense of pride, purpose and responsibility and a commitment to seasonality. Spring brings the garden center to life with herbs, veggie plants and jumbo ferns. Summer leans heavily into produce. Fall brings the pumpkin patch, and winter hosts a Christmas market. “It means a lot to have what we’ve built recognized, especially in Wilmington. There’s a lot that goes into the business from our team. And that’s something we’re genuinely grateful for,” Wallin said. With plans underway for a new larger Carolina Beach Road location, Wallin continues to look ahead. “It’s an opportunity to build another market from the ground up and continue growing what we’ve been doing,” he said. “We’ve been through development before, so we understand what it takes.”
Brian Robinson
Leading family-owned business to new heights Since its founding in 1953, the mere mention of the name of Cleveland-based business, Robinson Electric, has become synonymous with exellence, commitment and community involvement. Current President and CEO, Brian Robinson, said humbly, “that’s just the way we have always worked around here.” It was Robinson’s grandfather, Howard Robinson, […]
I grew up in a family of entrepreneurs. Here’s what I had to unlearn to build a $1 billion business
I grew up in Switzerland surrounded by entrepreneurs: my grandfather in construction, my father in surveying, my uncles in packaging and construction.
ON THE JOB: “What is the Best Business Advice You’ve Ever Received?
Interviews by Deborah Jeanne Sergeant Sound advice can contribute to your success. We recently asked area business leaders, what was their best advice they’d ever received. Here’s what they said: “The best advice I ever received was from my then –boss, Gerry Church, Fulton plant manager at Miller Brewing Co. He told me that whenever I wanted to discuss a business problem or issue with him, I should also be prepared to offer possible solutions. It’s the difference between being proactive or reactive. It’s also the difference between being a leader or follower. That has served me well in any business relationship I have had since then.” — Stephen Chirello, Owner, Steve Chirello Advertising, Fulton “Someone will always do it for less; they will also take the most effort to service or satisfy and leave you for the next lower price.” — John M. Henry, Owner, Speedway Press, Mitchell Printing, Phoenix Press, Oswego “I’m going to answer this question by turning it around and giving my own advice that is, ‘Always treat every customer as if they were your only customer!’ We are celebrating our 50th anniversary in business this year. We started our business on March 25, 1976. My advice works.”” — Nick Chervinsky, President, Brewerton Pharmacy, Brewerton “’You need to toot your own horn, my grandfather, Howard D. Dice, told me.” — Beth Ann Dice, Women’s active aging and cancer recovery coach, Mission Movement Wellness Studio & Breast Cancer Recovery Studio, Fulton “In the micro enterprise class, they taught, ‘Get a good lawyer, accountant and bank.’ That was over 30 years ago and I still have those three today. I chose good people I could grow with.” — Tony Pauldine, Owner, Anthony M. Pauldine General Contractors Inc., Oswego “From my grandfather; ‘Listen to everyone! You never know where you will get the solution you need.’” — Kevin Dean, Executive director, Oswego County Opportunities, Fulton “‘Preparation is the mother of success.’ My dad always drilled that into my head growing up, and it has helped me avoid a lot of snags in both my personal and professional life. Thanks, Dad!” — Bekkah Frisch, Owner and president, iHeart Holdings, Inc., Fulton “If you don’t take a risk and try, you will never know.” — Justin Taber, Owner, Torbitt’s Service Center, Oswego “Be ready to take a loss.” — Cody Seymour, Manager, Damiano’s Eatery, Mexico “I’ve received so much good business advice over the years. When people are giving you advice, always be curious rather than judgmental. Follow your gut. Doing the right thing is never the wrong thing.” — Dana Decker, Principal owner/broker, Berkshire Hathaway Home Services, Oswego ’Do it and figure it out later.’ It hasn’t failed me yet. Too many people take time to think about doing this and this and this and then the opportunity is over with. If it’s somewhat reasonable — if it’s not something outrageous — do it and figure it out later.” — Jeremy Allen, Licensed real estate salesperson, Acropolis Realty Group, Syracuse “’Try to meet the needs of the customer. Treat them like you’d like to be treated.’ It’s like the Golden Rule says.” — Douglas Dickson, Physician and associate at CNY Foot Surgery and Podiatry Care, East Syracuse “The best piece of business advice I’ve ever received applies to life in general: always be honest. Never overstate your capabilities and always be willing to ask questions. The more specific you can be in any given topic will always lead to a better outcome.” — Tom Fernandez, President, Woodbine Hospitality, Syracuse “As a business owner, the advice would be ‘Don’t overextend yourself. Especially in agriculture, expect issues to come up.’ If something is going right, it’s not true agriculture. This last season, we scaled very hard to field another crew. We got more drones, crew and generators based on projections. This last season hit the ag community hard with a very wet spring. We did 15,000 to 20,000 acres for fungicide and the same for cover crop seeding in 2024. We scaled to 25,000 to 30,000 for 2025. We ended up doing 2,000 for fungicide and 3,000 for cover crop seeding. That’s why that advice was good.” — Rick Jordan, Operations manager, CNY Drove Services, Clinton “’Keep your head down, mind your own business and do the best for your clients that you can do.’ It has a lot to do with my success in working for Galloway Century 21.” — Ed Fayette, New York state licensed real estate agent, Century 21 Galloway, Oswego “’Expand in all ways, always.’ It just keeps you going and keeps you growing.” — Stephen Baier, Licensed real estate person, The Real Estate Agency & Bouck Commercial, Auburn “The best advice is, ‘Your biggest asset you won’t see on the books because it comes from your employees.’” — David Flickinger, Owner, Edible Arrangements, Syracuse “Don’t take things personally when you’re working with the public.” — Leeann Desimone, Manager, Annie’s Hallmark Shop, Auburn “‘Follow up.’ The customer knows that you care about what you are doing and that their opinion counts. Sometimes they might be on the fence about whether they want to use your company. If they’re asking your opinion on things, they feel you are concerned about what you’re doing. They like to be kept in the loop if they’re spending money with you.” — Dorothy Casper, Saslesperson, SweetWoods Memorials, Phoenix “The best business advice I received is ‘Never be the smartest person in the room. Surround yourself with people who are smarter than you.’ That’s how you learn.” — Debbie Bilello, Owner, Virtual Office Solutions, Central Square “’You need to grow your business but you can’t grow too big too fast.’ That’s what we’ve done at Pinnacle Maintenance. We’ve tried to grow but not too fast. Along those same lines, there’s another good piece of advice, ‘Don’t take on more than you can handle because it only leads to a bad name for your business and a bad experience for your customers.’ It goes along the same lines as growing your business slowly and carefully.” — David Wines, Owner, Pinnacle Maintenance, Central Square “Always be on time and do what you say you are going to do.’ I’ve done very well following that advice. Most of my work is referral and I don’t really do any advertising so I have a pretty good customer base. It’s mostly word-of-mouth from satisfied customers.” — Robert J. Fleming, Owner, Bob Fleming Windows & Doors, Brewerton “’Concentrate on your finances, always pay your taxes, and form a team you can depend on. Try to help the community you’re in as much as you can.’ We do all of these all the time here. We give and give and give to the community and the community gives back to us always.” — Susan Bonnet, Co-owner, Bonnet Sales and Service, Central Square “Keep smiling. It brings a positive attitude to the workplace.” — Karin Lindsley, Vice president, DTS Truck Service, Syracuse “‘Customer service above all.’ Following this advice has served us very well.’ — Guy Fox, Owner, Fox’s Discount Parts, West Monroe “The best thing to do is to make sure you’re taking in more money than you’re spending. I wish I could say I’m a good businessman but I have been in business since 1981. I’m not a bean counter but work well with my hands and its’s served me well all these years and I am still in business.” — Matt McGill, Owner, Matt McGill Collision, Brewerton
Seniors: John Lemp, 70
Has been working for more than 50 years in the business — M. Lemp Jewelers in Syracuse — that his great-grandfather started in 1890 By Mary Beth Roach Don Lemp owns and represents the fourth-generation of the family business, M. Lemp Jewelers, but he still calls himself “a counter guy.” “I love interacting with couples. It’s a wonderful business. You’re celebrating marriages, engagements, births, anniversaries — all these different significant moments that people invite you into their lives for whatever brief period of time it might be to help them celebrate whatever their important occasion is,” he said. This is one of several reasons why Lemp, at 70, has been working for more than 50 years in the business that his great-grandfather started in 1890. Always located in the downtown Syracuse area, the store has been situated in the building that the family owns on East Fayette and Warren streets since 1971. He jokes that he’s been in the business so long he is now selling engagement rings to the second generation in some families. He also loves the opportunity to learn about the ever-changing industry and gemstones. “You have to know not only diamonds, but all the colored stones, from A to Z, from andalusite to zircons,” he said. Lemp said he had originally thought he wanted to become an attorney, but while working part-time in the store while attending college at Syracuse University, he decided to follow in the family business. His father, Walter D. Lemp Sr., and his mother tried to discourage their son from pursuing retail, reminding him of the hectic hours and lifestyle intrinsic in this business. But the younger Lemp [whose full name is Walter D. Lemp Jr.] prevailed. So, over the years, father and son got to work together in the family business for 35 years. And while many other jewelers retreated from downtown to suburban malls in the 1970s, the Lemps decided to stay downtown. And it’s a decision that Lemp Jr. feels it has worked out well. As he explained, downtown Syracuse is seeing a rebirth. One website, Point2Home.com, has noted that more than 6,000 people live there and the median income is about $62,000. In addition, according to the website that Lemp built years ago, the store can cater to customers throughout the country. His customers, whether from across the country or across Onondaga County, are just one reason that Lemp stays engaged in the business. His employees, the opportunity to continue to learn in an industry, and the challenge to continue to improve business are all other reasons, he noted. He’s also been able to travel to India to buy diamonds and he enjoys buying and selling estates. “I’d rather gallop in the corral than ride into the sunset,” Lemp said.
Seniors: Carol Watson, 72
Owner of Carol Watson Greenhouse and Landscaping in LaFayette enjoys her growing business — still puts in six-, seven-day weeks By Mary Beth Roach Carol Watson, the owner of Carol Watson Greenhouse and Landscaping, has been in gardens since she could walk. Literally. She said she learned to walk in her grandfather’s garden, which was next door to her current home and business in LaFayette. Today, at 72, she is running the business that her mother, Claire, opened in 1981 as Watson Greenhouse. Watson worked part-time for her mom until 1990, when she joined her full time. While she may not have had any formal horticultural experience, she said she learned so much about growing and raising plants from her mom, who had an abundance of energy and talent. Now, after 35 years in the business full time, Watson has no plans to retire, although she joked that she’d like a couple of days off a week. On her seven-acre site, complete with four greenhouses, Watson said her favorite parts of the job are working with and educating her customers; helping some of her young customers build terrariums; conducting occasional class field trips; and supporting local art by decorating the shop with an eclectic mix of pottery from at least four area craftspeople. A one-time employee of the former Dey Bros. department store in Syracuse, Watson said she loves merchandising and enjoys displaying unique pieces of art on shelves and even suspending from ceilings. “We’re creative. We also had top quality plants. We got a reputation of quality plants and unusual products,” she said. It’s tending to her customers and her plants, showcasing the unusual products, and hosting special events to benefit the community that keep her motivated to work six to seven days a week. “I just love it. I love taking care of the plants. I’m one of the few people that really enjoys watering,” she said. And while she has cultivated a solid customer base over the years, she remains savvy in her marketing efforts to draw in new customers. For example, she does a gardening segment on CNY Central television; her active Facebook page has thousands of followers; and she hosts a number of unique events and classes that not only introduce her shop to potential new clients, but some benefit nonprofits as well. About 13 years ago, when the local symphony orchestra was struggling, she said she wanted to help. So, partnering with the group, she began offering concerts, called Soirees, featuring the Syracuse Orchestra’s string quartet. Following up on a suggestion from a customer whose brother is a deejay in retirement, specializing in sock hops, she hosted the greenhouse’s first sock hop. Plants got moved back toward the walls to make room for dancing; a caterer was brought in, offering diner-like food; guests came in period outfits; and proceeds went to the Food Bank of CNY. She is excited about doing it again in October. Via her website, she promotes the greenhouse as an “oasis in the snow,” offering visitors the opportunity to pick up some decorating and gift ideas while taking in the floral and citrus scents. And she also caters to her four-legged friends. Over this past winter, she said, she came up with a “brilliant idea,” although at the time she didn’t appreciate just how brilliant it would become. Feeling it too cold outside to take her dog for a walk, she opted to bring it into the greenhouse. And before long, she was inviting people to bring their dogs into the big greenhouse as well. She looks forward to extending that invitation again this upcoming winter season. For Watson and her customers, the greenhouse is always in season.
Jenny Johnson, third-generation Franklin Templeton CEO, on managing trillions for the family business
Franklin Templeton CEO Jenny Johnson leads a global fund manager with nearly $2 billion in assets and a 79-year-old family business started by her grandfather.
I inherited 25,000 vintage hats — I turned into a business
A friend's grandfather boxed up his sporting goods store in 1990. Decades later, we found the untouched inventory.
Asking Eric: Grandson has no motivation; daughter enables him
A concerned grandfather doesn’t want to enable his unmotivated grandson – like his daughter is already doing.
After His Supreme Court Win, an Entrepreneur Refocuses on Growth
Tariffs upended Rick Woldenberg’s educational-toy business, which his grandfather founded in 1916.
King School student named a finalist in Regeneron science competition
Leon Wang's grandfather died due to the effects of Alzheimer's, so the King School senior set about finding a way to slow the progress of the disease for his winning project.
Creepy-crawly science that matters
Written by Douglas C. TowneWhen Karen Clark was a child traveling with her grandfather, the late ASU Professor Herbert L. Stahnke, she didn’t realize how unusual their evening routines were.“When we arrived at our destination, we always hunted outside for scorpions that glowed under our black light,” says the retired nurse. “It wasn’t until later that I learned that normal people didn’t do that. But scorpions were my grandfather’s passion.”
Sports reporter’s 3-year-old opened door for grandpa who then found couple dead in home: report
The 3-year-old son of Alabama sports reporter Christina Chambers reportedly opened the door for his grandfather, who then discovered Chambers and her husband dead in a suspected murder-suicide.
From grandpa to gridiron: Philip Rivers' inspiring NFL return
Philip Rivers has returned to the NFL as a grandfather, nearly five years after his last touchdown
Dear Pete Hegseth, I’m Grateful the Japanese Navy Spared My Grandfather’s Life
My grandfather's ship was attacked by the Japanese during World War II. There was no follow-up attack on the defenseless survivors.
Fortnite's latest live event drew in 10.5 million players to see Godzilla, Hatsune Miku, Homer Simpson, and countless other characters fight a giant squid man
I imagine this is what watching Avengers: Endgame would have felt like to my grandfather.