• Read about the love story at the heart of Honey & Pearl
• Tracey Couillard, lead chef at Circle City Prep in Indianapolis, creates scratch-made meals for schools
• First Watch project empowers female coffee growers in Colombia's Huila region 
• Former PepsiCo CEO Indra Nooyi discusses why a balanced workforce is crucial for growth

The National Confectioners Association has named Arsh Ghuman, director of the value channel at Mars Snacking North America, as its 2026 Woman of Influence. Ghuman, who is co-chair of the Women & Allies Associate group at Mars Snacking, is recognized for her leadership in empowering women and advancing diversity within the industry. "Arsh is a dynamic, engaging leader with a reputation for integrity and passion for inclusivity," says NCA President and CEO John Downs. "Her commitment to mentorship and drive to elevate the next generation of leaders make her an extraordinary role model."

The partnership between Tamara Adams and Vinnie Esparza began as years of online admiration before blossoming into a marriage and a business. Their love story is deeply woven into Honey & Pearl's identity, with Vinnie becoming a champion of Tamara's talent after finally tasting her prize-winning cake. Having honed her baking skills since the age of 17, Adams turned to pastry as both a creative outlet and a means of survival after leaving an abusive marriage and supporting four children as a single mother. Her baking draws inspiration from her Korean and Black Southern roots, as well as Esparza's Mexican heritage. Together, they have built the bakery through mutual support, balancing day jobs while nurturing their growing business.

Tricia Wallwork has transformed Milo's Tea, the top-selling refrigerated tea brand in the US, into a $500 million business since becoming CEO, increasing employee count from 40 to over 1,000 and expanding to three plants. The company is on track to reach $1 billion in retail sales this year, and Wallwork says Milo's has no plans to sell, focusing instead on long-term growth and sustainability.

Tracey Couillard, lead chef at Circle City Prep in Indianapolis, leverages her experience from local restaurants to create scratch-made meals featuring fresh vegetables and fruits for over 430 students. Couillard's efforts, supported by the nonprofit A Longer Table, aim to build healthy eating habits and have fostered positive relationships with students, who increasingly try new foods and request recipes for home.

First Watch's commitment to female coffee bean growers in Colombia's Huila region is a centerpiece of its coffee program. Political turmoil in the area led many women to step up and manage family coffee farms, resulting in the formation of the "Mujeres en Café" association. Through First Watch's Project Sunrise, the chain has increased the proportion of female growers in its supply chain from 25% to nearly 60%. The company has also provided water purification systems and created financial incentives, helping the growers invest back into their farms and communities.

At sunday, a payment company for restaurants, every employee, regardless of their role, is required to complete a full restaurant shift before they are fully onboarded. This hands-on experience means they don aprons, take orders, serve food, and handle the same real-world pressures that restaurant staffers face daily. The goal is for team members, from engineers to finance, to understand the challenges and workflows of restaurant service, ensuring everyone develops empathy for the customers and end users they serve.

Ci Siamo, a modern Italian restaurant led by chef Hillary Sterling and part of Danny Meyer's Union Square Hospitality Group, took the top spot on Yelp's Top 100 Places to Eat in the United States for 2026. Ci Siamo is preparing for expansion beyond New York City, with a new location set to open in Boston in the spring, Sterling said. The Yelp list, based on user reviews and ratings, highlights a diverse array of restaurants across 34 states, with a focus on affordability and innovative dining experiences.

Chef Roshara Sanders, known as Chef Ro, has been named culinary ambassador at Red Rooster Harlem and was chosen by Marcus Samuelsson to lead menu development. Sanders, a decorated Army veteran and the first Black female culinary instructor at the Culinary Institute of America, draws inspiration from African, Caribbean and African American cuisines, as well as Asian and Indian flavors, to create dishes that honor tradition while pushing boundaries.

Every Wednesday and Friday, at the nonprofit Refettorio Harlem inside the Emanuel A.M.E. Church, chefs prepare three-course dinners using donated ingredients and serve them to anyone in need. The project, run by Free Food Harlem, is on a mission to turn food that would otherwise go to waste into high-end dining experiences for people who are down on their luck. It's part of the global Food for Soul network created by chef Massimo Bottura and his wife Lara Gilmore, which began in 2023 and now has dozens of Refettorios in cities around the world, including London and Paris. 

Inclusive workplaces are vital for sustainable economic growth, says former PepsiCo CEO Indra Nooyi, who warned that sidelining women's talent is a costly mistake for both societies and businesses. Nooy encouraged women to define their own priorities, identify where to strive for excellence versus competence and let go of unrealistic expectations in order to sustain long-term careers without being overwhelmed.

By the end of January, most people have made little progress toward their New Year's Resolutions. Nearly a quarter give up in the first week. Yet this makes now the ideal time to reassess, armed with new information and a more realistic perspective. Now is the moment to refine your goals and adjust your approach, informed by early lessons about what does and does not work. Read more.