MoMA

"What concepts or inventions could be attributed to you? As a technical designer, there is much that I am proud of having contributed to the world: Triathlete clothing (1979); • Technical apparel vertical retail model (1979); • The “streetnic” movement (1979); • “No smoking” in a retail store (1980); • Reversible shorts (1981); • Long surf shorts (1981); • Dual front chest zippers on jackets to allow for intake-outtake venting and airflow (1989); • Vent zippers on inner thighs in snowboard pants (1990); • Pop-up stores (1991); • Zipper guards at the top of the zipper to solve for neck rashing (1991); • 10 .Gator clips on snowboard pants to solve for powder in boots (1991); • Sleeve thumbholes to solve for sleeves riding up and for warmth (1992); • Chest pockets for cell phones to ensure the wearer could access their phone in two rings (1994); • Free in-store hemming to solve for perfect long pants made for taller girls (1998); • Flat seaming in stretch pants to solve for rashing (1998); • Yoga pant (Groove Pant) featured in the MoMA in 2017 (1998); • Matte look in yoga pants to solve for “lightbulb butt” (1998); • Diamond gusseted crotch in women’s yoga pants to solve for camel toe (1998); • Luon 12 percent Lycra fabric to solve for transparency of women’s tights (1998); • Rip out fabric content labels (1999); Retail stores with half-flush toilets and recycling (2000); • Removal of inner-thigh seams to eliminate rashing in running shorts (2002); • Silver threads sewn into first-layer tops to eliminate bacterial stink (2005); • Mindfulness model for business (2012); • Denser, thinner threads in athletic tights to solve for athletic compression without pilling (2013)."

"once again, the timing wasn’t right for us. With a year to go before opening at MoMA, we were entirely focused on that project and lacked the additional organizational capacity we’d need to succeed at this new opportunity. But by exploring it, we did realize that the time might come someday for us to venture into the airport food business. The risk in saying “not yet” is that an opportunity could be taken by some other, more prepared company."

"It’s the same with opening new restaurants, and with any new business initiative. The MoMA project was a massive challenge for our organization. I wish I could think of an even bigger word to describe it. As with each new business I’ve ever opened, I am profoundly confident that this story will have a happy ending."

"If ever we were to launch a restaurant outside the familiar precinct in which we had done business for twenty years, MoMA felt like the ideal place. The museum is viewed in the world of art precisely as I dreamed our restaurants might be in the world of fine dining: an institution that endures and is at once forward-looking, sensibly grounded in tradition, and relevant today."