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Byline: Julia Reed
It is a glorious summer day in Chicago, and I am walking down Michigan Avenue with Robin Brooks, chairman and CEO of Brooks Food Group. We have already had a leisurely lunch (her company makes chicken tenders for Burger King and cheese sticks for Ruby Tuesday, but she opted for a sidewalk cafe and a salad of spinach and shaved beets) and an extended shopping session at Ikram, my new favorite store in the world. Now we are on our way to pick up a car, an Aston Martin convertible she is trying out for the weekend, when I notice a 30-something guy in hospital scrubs smiling at her from about half a block away. She's telling me that after spending ...