When Paul Ballard was an undergrad at Tulane, his future wife turned him on to a drink that would change his life. “She was a PJ’s customer and I did not drink PJ’s,” Ballard recalled. “She got me drinking Iced Mochas.”
Capstone New Orleans began as a nonprofit that grows food on vacant lots in the Lower 9th Ward and distributes it to people in need at little or no cost, but founder David Young soon got the sweet idea to begin selling honey (he’s also a beekeeper) as a way to support the food giveaways.
Ira Solomon, the Debra and Rick Rees Professor of Business, has accepted reappointment for a second five-year term as dean of the A. B. Freeman School of Business. The reappointment was announced by Tulane Provost Michael Bernstein in April in an email to faculty and staff.
Neither snow nor rain nor Lundi Gras could stop a team of Freeman School students from winning first place in the 2015 PwC Challenge, a national accounting case competition sponsored by PricewaterhouseCoopers.
At first glance, Liberty’s Kitchen looks like most neighborhood cafes, serving up a menu of coffee, pastries, sandwiches and blue plate specials from its storefront in the ReFresh Project development on Broad Street. But what casual customers might not know is that with every order, they’re helping to transform lives.
Irwin D. Simon has some simple advice for students: Don’t listen to advice. In a talk at the Freeman School, the founder of natural foods giant Hain Celestial Group recalled how many times he’d been told that a company focused exclusively on healthy eating would never fly. “If I had listened to them, I never would have gone out and done it,” Simon told the students.
