In the News

This one showcases a female ringmaster and the ‘strongest mom in the world.’

Despite the sport's declining popularity and aging tracks, and new opportunities to gamble, Belinda Stronach is betting that her company can remake horseracing.

A federal agency more commonly associated with its Smokey Bear mascot and tips on preventing forest fires thinks it may have part of the solution in big cities' fight on crime: urban wood.

The pastry chef and David Chang protégé now runs a profitable, 12-location national business, where she oversees more than 200 employees.

Tossed-salad star Sweetgreen gives Inc. an exclusive, in-depth look at its secret weapon: the small farms and food suppliers that fill its hip, healthy bowls.

A struggling waterfront along the Potomac River will morph into a long-awaited commercial and residential destination known as when it opens next month.

Is the fanciest new pet hotel in town plush enough for a human guest? Our intrepid correspondent checked in to find out.

Keith Clemson, a psychotherapist focused on couples therapy in Washington, worries about his dog when he goes away. A chow chow, Ripley looks like a fluffy bear and can be sweet, but he can also be stubborn and a bit mean...

The flowers will be in bloom, the sun (God willing) will be shining, and more than 100,000 fans will enjoy the Preakness, the second leg of horse racing’s Triple Crown. Inside the Owner’s Chalet...

Unilever, the giant food and consumer product company, is buying Sir Kensington’s, a small condiment maker that has muscled its way on to grocery store shelves long thought impervious to disruption.

How to turn a collection of cult-status salad joints into a national fast-food chain? First you have to fix the supply chain.

Prairie Fruits Farm & Creamery in Champaign makes cheese from its herd of 75 milking goats. The 13-year-old organic farm is the primary regional supplier of goat cheese for salad chain Sweetgreen, which opens its first Chicago location...

Patrons of Sweetgreen are very particular about their salads. When the company recently removed bacon and sriracha from the menu, customers took to social media to complain.

Vegans are, by necessity, a creative bunch. They grind almonds for milk and spin soy into cheese, ice cream and even some passable meat substitutes. But replacing the egg, in particular the egg white, has proved especially tricky.

Eric Hilton has backed a string of restaurants and bars that have been credited with helping transform pockets of the city’s night life.

“No cuts. No color. Just blowouts.” It’s the maxim chalked on the Rococo-esque blackboard at the entrance to Drybar, and it reminds me of the David Letterman bit in which he walks into a store called Just Shades and asks, “But seriously, what can you get besides just shades here?”

It's a little before 10:45 a.m. on a recent Friday and a song by Eminem is blasting from an army of speakers studding the walls of SoulCycle's West End studio.

The party — a promotional event for Urban Daddy and Porsche — was, guests agreed, a typical Barbara Martin/Jayne Sandman production: hip, unexpected, exclusive (name lists at the door handled by bubbly interns in stilettos) and yet remarkably, unusually friendly.