Write-Offs: 11.14.13
$$$Money manager arrested for defrauding hockey players of $15 million [Fortune]
$$$Yellen Defends Fed's Role, Current Policy Path [WSJ]
$$$SAC’s Cohen Sells Warhols and a Richter at Art Auctions [Dealbook]
$$$Ireland to End Reliance on Bailout Lifeline [NYT]
$$$Professors Test Fifty Shades of Grey Library Book, Find It Has Traces of Herpes [Time]
$$$FX Concepts Founder On Hook for Firm’s Debt [Time]
$$$Buffett takes $3.7 billion stake in Exxon [CNBC]
$$$ Like other 5-year-olds, Erela Yashiv likes pizza and cupcakes and detests food that contains “green specks” of vegetables. But her mother, Stephanie Johnson, 46, who lives in TriBeCa and runs a cosmetics-case and travel-accessories line, wanted her daughter to adopt a more refined and global palate, whether it’s a gluten-free kale salad or falafel made from organic chickpeas. As working parents, she and her husband, Dan Yashiv, 42, a music producer, do not have time to prepare such fare. And their nanny, from Wisconsin, does not always know the difference between quinoa and couscous. So they called marc&mark, a new nanny-consulting service, to teach their daughter’s nanny a thing or two. “We want to give Erela the advantage of having a palate diversified enough to enjoy all of the delicious food from around the world,” Ms. Johnson said. Founded by two veterans of the private-chef world (Marc Leandro spent six years with the family of Mickey Drexler, the J. Crew chairman, while Mark Boquist cooked at the home of the footwear giant Steve Madden), marc&mark teaches nannies of affluent parents how to prepare healthful, organic meals that don’t come frozen or under plastic wrap. “Some of these nannies already do the cooking in the family, but they’re throwing chicken fingers in the oven, or worse, the microwave — they’re doing the bare minimum,” Mr. Leandro said. [NYT]
