Nikita Grant
Producer
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Nikita Grant is a producer for Insider's News and Documentary video team.
Articles by Nikita Grant
Byron Lazaroff-Puck, has been working alongside his father for nearly 20 years as he prepares to lead Wolfgang Puck's global culinary empire.
4 min read
Wolfgang Puck Catering feeds 1,700 of Hollywood's biggest stars at the ball after the Academy Awards.
Wolfgang Puck leads the Governors Ball catering at the Oscars, managing challenges in the competitive catering industry.
3 min read
Wolfgang Puck leads the massive Governors Ball dinner, serving nearly 2,000 Hollywood attendees post-Oscars with luxury and comfort foods.
3 min read
Sarah Rachul shares how she still enjoys Disney parks as costs rise, cutting back on what she does while continuing to visit often.
7 min read
Disney park prices have risen faster than inflation, driven in part by the growing importance of parks to Disney's business.
A look into why matcha is so expensive and how demand in the US is driving prices higher.
Don Vultaggio cofounded AriZona iced tea in 1992 after running a beer-distributing business for 20 years. He's worth nearly $6 billion.
5 min read
Gold's recent price surge is spurring investments and affecting Africa's gold-rich nations with environmental and community impacts.
Arizona Beverages has kept the price of its iced tea cans at 99 cents for over 30 years.
Geoduck clams, known for their phallic shape, cost up to $30 a pound. But the industry depends on buyers in China, where the economy is slowing.
In the US, oxtail was once a throwaway cut of beef. But as it's become more popular in recent years, its price has jumped to $14 a pound.
New York City Ballet dancers go through about 7,000 pairs of pointe shoes a year. That's because traditional ones break down after only a few wears.
In the late 1800s, pulque was Mexico's most-consumed alcoholic drink. But false rumors and fierce competition nearly made the drink disappear.
Colorful snacks called Nyonya kueh are a staple for the Peranakan people — a cultural group prominent in Singapore from the 15th to 20th centuries.
For centuries, gamtae seaweed was harvested and eaten by locals in one region of South Korea. Today, it's a hit among Michelin-starred chefs abroad.
Today, there are fewer than 10 people in the Sardinian city of Nuoro who know the secret to making su filindeu, the rarest pasta in the world.
Rosalía Chay is one of the few chefs in Mexico who still cooks using an underground oven called a pib to make cochinita pibil.
Himalayan black salt is a staple in Indian cuisine, known for its unique umami taste. But the risky process of making the salt is pushing people away.
The Gozenshu Brewery is one of the few in Japan using bodaimoto, a 600-year-old fermentation method, to make junmai, or pure rice sake.
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