George Joseph Switzer III runs Queen Ann Ravioli, a Brooklyn pasta shop founded in 1972. Inside, vintage machines produce thousands of pounds of pasta each week, including up to 2,000 boxes of ravioli a day. Switzer generates nearly $2 million in annual revenue even as rising costs, mass production, and a changing neighborhood put pressure on his business. But for him, the challenge is not just making pasta — it's preserving a disappearing way of doing business one batch at a time. Read the original article on Business Insider