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SEPTEMBER 27, 2004
Edited by Toddi Gutner POSTAGE Put A Personal Stamp On It You no longer have to be dead to get your mug on a postage stamp. Stamps.com will print almost any photograph, along with official postage, on an adhesive sticker that's good for U.S. mail. Just don't try to submit a picture of Adolf Hitler or a nude celebrity: The company refuses to print any images that it deems inappropriate. The PhotoStamps come in sheets of 20, and they're not cheap: Each stamp costs 30 cents to 50 cents more than the face value of the postage, depending on how large a quantity you order. Still, it's an easy way to personalize mail for special events -- such as wedding invitations, graduation notices, or birth announcements. MUTUAL FUNDS Learning If Your Money Is Up To No Good Want to know if your mutual fund portfolio is affecting the environment? A new site, www.cooking-yournestegg.org, reveals which of the 24 largest U.S. equity funds own companies that may be contributing to global warming. The site, sponsored by the Civil Society Institute, a progressive think tank in Newton Centre, Mass., also shows fund holdings in companies that have taken positive actions to deal with climate change. Vanguard 500 Index (VFINX ) portfolio, for example, has a stake in ExxonMobil (XON ), which the site says has a "reputation for resisting the cautions raised by environmentalists." On the plus side, it owns Johnson & Johnson (JNJ ), which cut energy use by 23% in 2000.   DINING Indian Fusion Once upon a time, fusion restaurants meant a blend of French and Chinese cuisines. Today it could be almost anything, from Wolfgang Puck's still-crowded Chinois on Main in Santa Monica, Calif., to a chain of Hawaiian eateries called Roy's. So what's next? Indian and you name it. As the number of South Asians in the U.S. rises and Americans tire of yesterday's food craze, restaurants that combine Indian spices with dishes from other lands are as hot as curry. To see what the buzz is all about, check out Chicago's Vermilion, a pairing of Indian and Latin American cuisines. The chef's favorite: barbecued ribs rubbed with garam masala, braised in Coke or Pepsi, brushed with tamarind paste, and served with yucca shoestring fries and sweet-corn salsa. New York has a couple of spots in this category, too: Taj (Indian/American) and Raga (Indian/French). Elsewhere there's Mantra in Boston, Tallula in San Francisco (both Indian/French), and Masala Wok in Richardson, Tex. (Indian/Chinese). They don't call America a melting pot for nothing. By Michael Arndt INVESTING 
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