In the north woods of Maine, Tom Shafer is bumping along on a rutted trail in his four-wheel drive truck. Ahead are mounds of maple, pine, oak and birch trees, all cut a century or more ago and pulled from the bottom of a lake.
Clumped together in the muck, the logs wouldn't look like much to most people.
"The wood comes out and it looks like that, in those piles of mud," Shafer says. "It looks like construction debris."
Traveling with the State Department in Africa, you feel like you're traveling in countries without people. Traffic-clogged roads are cleared in advance by security services. The two-hour drive from downtown Nairobi to the airport takes a beautiful 12 minutes.
In the rough and tumble world of restaurants, Jeremy Hardy considers himself something of a survivor.
Hardy's restaurant, Coastal Kitchen, has been a fixture of Seattle's Capitol Hill neighborhood for 20 years. Notoriously low-margin businesses, restaurants have a high failure rate. Hardy says even in good times, running one is like juggling with clubs.
"With the labor pressures that are coming from this $15 eventual minimum-wage increase, we are juggling with razor-sharp daggers," Hardy says. "And if you don't get it right, it's really going to hurt."