The Violet | Spring 2012
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Transcript of The Violet | Spring 2012
SPRING 2012 | 1
SPRING 2012 | 3
Contentsopen Director’s Letter 5live Do Something! 12 Let Her Go 14create Make Something! 18 Blossom: Lilacs and Lavender 20nurture Be Well 24 Discovering Self Compassion 26explore Take Me to Greece 30nourish Spring Meal38 Community Supported Agriculture 47 Sandwich Cookies 50play A Sense of Community 56embellish Subtly Spring 65 Rainy Day Up-Dos 78 Beautifully Bright 80love Five Spring Dates 84 The Pursuit of Togetherness 86muse The Road Less Traveled 90 Do Something that Scares You 96close Back Story 100
{Open}verb
*remove the covers or wrapping from
SPRING 2012 | 5
With this year’s spring issue, we’re celebrating our 1-year anniversary! Um,
wait… how did that year fly by so quickly? Since I wrote the first of these
letters 12 months ago, a lot has changed for me, personally. I moved, got a
full-time job, and scored a handsome husband. And when I take a moment
to look back at the past year, I’m so grateful for all of the ups and downs
(there were many) and for the fact that we were able to successfully publish
four issues that we can be very proud of.
I like to think that we’ve grown up a bit at The Violet. Last year, we were all
about being bright and bold, and, don’t get me wrong, we still very much
appreciate that message, but now we’re beginning to embrace a more subtle
and understated spirit. It’s always a good idea to allow oneself to reinvent
every now and then, and what better season to do this than spring? We’ve
taken on quite a few more contributors than usual with this issue, and they
have brought beautiful, important stories to share with us all. We’ve created
two new sections (one of the benefits of an online publication) - Explore,
where we’ll share stories and advice on traveling near and far, and Love,
where we dive into relationships of all kinds. We’re excited to see these sec-
tions grow and flourish.
Even though I find myself looking back quite a bit, I am also very focused
on the future. It’s been a learning process here, and we’re still smoothing
out some of the bumps as we strive to turn this small online magazine into
a solid brand. We want to be a space for ideas and creativity, a place where
we can come to share our hopes, dreams, and even fears. And after reading
through this issue (several times), I am 100% convinced, not to mention
inspired, that we are well on our way to achieving just that.
Happy Spring!
Director’s Letter
Camilla Salem
Contributorsmeet the rockstar team behind this issue of the violet!
MOLLY YEH
Molly Yeh is a
writer and percus-
sionist living in
New York City. She
is a recent gradu-
ate of The Juilliard
School and assistant
editor of The Juil-
liard Journal. In
her free time, this
Chicago-native
enjoys tap dancing,
eating, yoga, rock
climbing, and bik-
ing. Her refrigera-
tor is home to
approximately 50
mustards.
Blog: My Name
is Yeh
EMILY RACK
A curly-haired,
library-loving
girl split between
Ottawa (journal-
ism school) and
London (home). An
apple lover, dinner
party enthusiast &
bedroom balle-
rina, Emily enjoys
picnics, baking,
80’s post-punk and
reading Heming-
way. She loves boys
with glasses, John
Hughes movies,
and listening to
other people’s sto-
ries. Idols include
Anne Shirley and
Tina Fey.
Blog: Say Anything
JACKIE PFEFFER
STAFF WRITER
Jackie lives in New
York’s Hudson
Valley with her two
dogs, Rocco and
Suzette. Known as
“the resident pa-
parazzi”, it was no
surprise that she’s
ended up making
her living as a pho-
tographer. Jackie
likes hiking, sushi
and she is among
the small percent-
age of people in the
world who actually
enjoys hanging out
in airports.
Blog: JacPfef
JASMINE L . H .
MYER S
COPY EDITOR
Jasmine is a
southern California
native living in
Long Beach, CA,
with her super-
hot, hair stylist
husband, Levi, and
their kitties, Gretel
and Lily. True to
her Gemini nature,
she values
independence
and likes to dabble
in anything that
strikes her fancy.
She appreciates
good food, good
coffee, and good
people.
Blog: An
Experiment in
Poverty
ASHLEE GADD
MANAGING
EDITOR
Ashlee Gadd is an
aspiring writer &
amateur photog-
rapher residing in
Sacramento, Cali-
fornia. When she’s
not making lists
and guzzling Go
Girl energy drinks,
you can find her
at your local thrift
store, yoga studio,
or most likely,
frozen yogurt shop.
She’s a self
proclaimed joy-
chooser, smile-
creator, and truth-
lover.
Blog: Where My
Heart Resides
CAMILLA SALEM
FOUNDER
Camilla is a 6’0 tall
California native
who enjoys food (a
lot), yoga, creativity
and daydreaming.
She is a graduate
of U.C. Berkeley’s
department of
Peace and Conflict
Studies and admits
to having amassed
an embarrassingly
large collection
of magazines...
so, naturally she
decided to start her
own.
Blog: Champagne
Bubbles
SPRING 2012 | 7
CELESTE NOCHE
Celeste is a Bay
Area native whose
life dream is to
travel the world.
A recent Stanford
graduate in English
and Classics, she
loves her ukulele,
film photography,
stargazing, and Mr.
Darcy. She splits
her daydreaming
equally between
food, Europe, and
what to be when
she grows up.
Blog: Wanderlust
ASHLE Y MIR ACLE
Ashley Miracle is a
natural redhead and
makeup enthusiast,
and recently she
started sharing her
passion for beauty
on Youtube. Ashley
lives in the great
state of Virginia
with her handsome
husband, Jeremy.
Her secret loves
include the salad
bar at Ruby Tuesday
and the television
show Storage Wars.
Blog: That is All
KENZA SALEM
Kenza is 17 year
old with a passion
for Shakespeare
and all things old
fashioned. She finds
herself looking at
life through some
seriously dramatic
lenses and like so
many teenagers
considers herself
well beyond her
years. She’d much
rather be having
steak frites with Ba-
doit in France than
going a high school
dance.
Blog: My Treasure
Trove
BRITTY WESELY
Britty lives in
northern California
with her husband,
dog kid, and fat
cat. She works by
day in community
benefit and by night
is a slave to the pen.
Britty enjoys sweaty
yoga, dark coffee,
homemade bread,
morning light,
music with soul,
and sharing a table
with friends.
Blog: The
Sundowners
SARAH BAGLEY
Sarah is a mother,
wife, and owner
of a garbage-eating
coonhound. She
lives in Northern
Virginia in a 1958
rambler in constant
need of updating.
When she’s not
chasing her tod-
dler or blogging,
she can be found
at Body Step or
cycling class.
Blog: Sunny Side
Up
CAITLIN RODGERS
Caitlin is a girl who
followed a dream
to Paris. Finishing
graduate school in
May, she currently
spends as much
time as possible
wandering Paris’s
streets, getting lost,
and eating as many
baguettes and tartes
as possible. Caitlin
also dreams of
making words her
full-time work as
a writer someday
soon.
Blog: Porch Swings
& Sunsets
RHIANNON
FALZONE
Rhiannon lives in
Chicago where she’s
working towards
her M.A. in Writing
and Publishing. Her
first love was the
White Sox. She’s a
better person after a
nap/run/coffee. She
believes kindness
and sassiness are
equally important,
and that lemon
makes everything
better. Her motto:
more fun, less fear.
Blog: Chicago Girl
Moves On
KIMBERLY
BR ANDT
Kimberly grew up
in Kansas, but has
been living in Port-
land since 2001.
Her Mid-Western
roots give her a
unique outlook on
living the storied
“Left Coast Life”.
She is a prop and
lifestyle photo
stylist and also
works as a Design
Manager. When not
working, Kimberly
spends time with
her scientist hubby,
greyhound, Lazlo
and tuxedo kitty,
Marzipanda.
Blog: BilleDe
Design
STANDARD
AUTHORIT Y
Chelsea is a
letterpress printer
who loves
drawing patterns,
the sound of print-
ing presses and
getting inky. Daniel
is a bartender who
enjoys experiment-
ing with inventing
new cocktail
recipes and master-
ing the classics.
They live together
in Portland, Oregon
with their two cats,
love working in the
garden together,
making things with
their hands, and
hosting friends for
evenings of drink
and food.
Blog: Standard
Authority
Do you have an idea for a piece? Send a 300 word pitch to us at [email protected].
More Contributors
SPRING 2012 | 9
{Live}verb
*remain alive
SPRING 2012 | 11
Do Something!By Emily Rack
GO GREEN WITH YOUR SPRING
CLEANING
Try scrubbing your bathtub with a grapefruit
instead of a harsh chemical cleanser. It sounds
crazy, but the acid found in grapefruit can actu-
ally eat away at the grime that collects in your
tub. All you have to do is cut a grapefruit in half,
and scrub it all over the bathtub, squeezing as
you go. Leave the pulp and juice to sit for about
20 minutes, and when you rinse it all off, every-
thing should be spick and span. Not to mention
it will smell completely AMAZING.
GET FIT... FOR FREE!
Summer is coming up, which means bikini sea-
son. Take your fitness into your own hands (or
just up your current ante), and show that bathing
suit who’s boss. The wonderful online fitness
community has made it easy to find a fabulous
and extensive range of workouts to do at home.
No intimidating gym, no hefty price tag, but you
still get all the benefits of taking a group fitness
class. We love videos from Pop Pilates, Tone It
Up, and even oldies like 8 Minute Abs. Another
easy solution is to do a web search for “zumba”
plus “warm up,” “salsa,” “flamenco,” “belly
dance,” and “cool down.” Use the videos you
find to put together a full booty-shaking class.
WEAR PINK LIPSTICK
A classic pillar-box red is our tried and true
favorite, but spring is the perfect season to try a
pretty shade of pink. It looks just as put together
as red, but a little sweeter and easier to pull off…
if you get the right shade! To avoid looking too
much like Barbie, we’re loving either a soft rosy
pink (like Maybelline’s Pink Me Up or Mac’s Lus-
tering) that you can dress up with a little blush
and some major lashes or a super high pigment,
wow-factor fuschia (like Carthage from NARS
or Sephora’s Love Test 11) to wear fresh-faced for
springtime glam.
PLAN YOUR SUMMER VACATION ON A
BUDGET
Starting to plan in the spring is the easiest and
most relaxed way to put together a dreamy vaca-
tion without bankrupting yourself. Before you
begin, decide what’s most important to you and
what you can compromise on. If it’s important to
you to eat out every night, see all the sights, and
SPRING 2012 | 13
collect souvenirs from your travels, maybe you
don’t need to stay at a hotel. Instead try a service
like Airbnb, where you can rent beautiful rooms
or apartments from people all over the world for
much less than even the cheapest hotels. The site
is safe and fun, and you can meet new people
and discover a city in a completely new way
every time you travel.
PLANT A GARDEN.
Whether it’s flowers, veggies, fruits, or even just
herbs, watching some little green shoots poke
out from the earth will make you so proud!
Take the time to cultivate your green thumb this
spring whether you have a big garden or just a
little window box.
What’s easy to take care of this season? Arugula,
sugar snap peas, broccoli, and carrots are all
simple veggies to plant and relatively low
maintenance to care for. You can sow all the
seeds at the beginning of spring and should see
lots of progress in about a month. This sweet
little garden will provide you with lots of salads
throughout the summer, all just a few steps away
from your kitchen.
Let Her GoBy Rhiannon Falzone
My highest weight was 293 pounds. I weighed this by the time I was 17. I
wore a size 24 dress to my senior prom.
I didn’t just like food. I loved food. I loved, hated, and feared it, all in the
same breath. A person does not reach 293 pounds because they “like”
food. I binged. I binged until I sobbed and my entire body ached. I ate
everything in front of me. I ate to the point of physical pain, where lying
on my bed, crying, and rubbing my belly was my only source of comfort.
Then, I wouldn’t eat for an entire day. I tried to make myself throw up; I
could never do it. When I was 17, the highlight of my week was finding
Arby’s coupons in the Sunday newspaper.
Today, I see a social worker who helps me with my food issues and my non-
food issues. His name is Jim. I love the simplistic irony of the fact that two
of the biggest influences in my life right now are Jim and the gym.
I wake up at 4:30 a.m. so I can go to the gym before work. I trudge through
my apartment. I turn on the coffeemaker, the living room lamp, the com-
puter, the morning news. This time is for me, no one else. I make a whole
wheat English muffin with peanut butter or high-fiber maple and brown
sugar oatmeal with blueberries. I drink water and coffee and grab a banana
for the bus ride.
The gym feels holy. A spinning class where you spend the majority of the
class in the dark is holy. It’s a gift to have an instructor tell you, “Our bodies
are capable of more than we think; our minds get in the way. Learn to train
your fear.”
I am not just a girl who struggles with weight and body image. My life is
not that “easy.” Nobody’s is. Nobody’s struggle is simplified and pulled
word for word from a health textbook. I am a girl who works daily at lov-
ing, accepting, and forgiving herself.
I know how hard it is: getting to the gym when it’s too cold/hot/early/
far from home, taking care of yourself, gaining and losing close to one
hundred pounds, not wanting to allow a man to touch or look at you. But
I also know what it’s like to want to run, to reach for my gym shoes and
not food, to go to a boxing class because it’s been “one of those days,” and
if this is the best thing I can do for myself, I need to do it. I know what it’s
like to feel healthy and to crave that feeling all the time. I know what happi-
ness feels like; happiness is the exhaustion and calm you feel after a run, the
joy after you and your body do more than you thought either could. I know
how it feels to leave a therapy session feeling lighter. I know what it’s like to
feel that none of these good things are possible. They are.
At the end of our sessions, Jim almost always asks what I’m thinking.
Sometimes it’s, “Jim, I’m tired, and I’ve just spent a good part of the last 60
minutes sobbing in this green leather chair. I’d like to go to the bathroom
and throw water on my face.”
SPRING 2012 | 15
I’ve spent my entire life until now numbing myself with food. I fix things,
and I take care of people. Taking care of people makes me feel good, but I’m
in that green leather chair to work through all of that, and I can’t do that if
I numb myself again.
If I’m sad, I will feel sad. If I’m anxious, I will feel that too. I will breathe,
write, and call my friends. I will walk through it to the other side.
I’m learning what it’s like to feel all of these things instead of reaching for
food at the first sign of discomfort. Sitting in Jim’s office, answering his
questions, I have come to realize how many different versions of that word
exist, discomfort.
“You’re doing too much at once,” he tells me tonight.
“It’s what I do,” I joke.
Nobody laughs.
“You are not going to wake up one day having gained back all of that
weight. It’s not who you are anymore,” Jim says.
“I’d like one day here where I don’t cry,” I say.
It’s not who you are anymore.
“It’s hard to let go of who we were for so long,” he says.
I walk down the hall to the bathroom. I look in the mirror and see a pink
face and tired eyes, but I like how I look after crying - alive, like I can see
everything better. I feel everything better. I feel.
After meeting with him, I don’t like to talk to anyone. I need the quiet
to collect the things he’s said - words that are heavy, but somehow never
weigh me down.
I take the train home. I turn my key in the door. I collect my mail from the
third step at the bottom of the staircase - another magazine I don’t have
time to read. I walk to the top floor. I hear Ruby purring on the other side
of the door, my door. I shed a coat that’s entirely too big, but I love the
belt and the color; I like myself in green. I feed Ruby; I feed myself. I try to
only eat healthy things, but I listen to my body. Tonight, my body wanted a
sandwich and a root beer float.
I light the lilac candle next to my bed and pour myself a big glass of cold
water in one of my favorite mugs, a beautiful white and blue cup with red,
yellow, and green flowers, like something I’d see in a Spanish garden. I
can’t wait to see Spanish gardens.
I climb into my bed as Ruby curls up next to my left leg, as close as she
can get. I turn on Mary Chapin Carpenter, Patty Griffin, Etta James. Strong
women. Their energy changes me. I feel their words change me.
Tonight Jim asked, “What was the last thing you did to make yourself
happy?”
This forces me to pause. I need more moments throughout my day that
force me to pause.
“I bought myself running shorts on Monday. On Saturday, I flirted with a
man, a man who was kind and made me laugh. A man who asked about my
writing and my life.”
“Good, you don’t do enough of those things for yourself,” he says.
Today, I’m a size 10. I’ve lost nearly 100 pounds, and I’m not done yet.
Tomorrow, I will wake early. I will drink coffee from my favorite mug. I
will eat an English muffin while I watch the news. I will read on the bus. I
will run. I will be thankful for the day.
I will show myself compassion.
{Create}verb
*bring (something) into existence
SPRING 2012 | 17
Make Something!
We’ve got terrarium fever here at The Violet, but
we know that buying fancy glass homes can cost
upwards of $30. Here’s a D.I.Y. method that is
guaranteed to please both your wallet and your
creativity! We recommend visiting your local
nursery to pick out succulents, and heading to
to the thrift store to hunt for affordable glass
containers.
For this project, you’ll need:
❉ Wine, beer, or any thrifted glass container
❉ Indoor succulents
❉ Cactus soil
❉ Moss, pebbles, and twigs for decoration
❉ A spoon
❉ Chopsticks
Spoon in a thin layer of soil at the bottom of the
wine glass. Place your succulent on top. Use the
spoon to add soil to any empty space between
the sides of the plant soil and the glass. Add
moss, pebbles, twigs, and any other decorations
you’d like around the succulent. If you’re having
a hard time moving the pieces within the nar-
row glass, try using chopsticks. If there are any
pieces of dirt on the remaining portions of the
glass, wipe away with a dry towel.
Maintenance: The beauty of succulents is that
they don’t require a lot of maintenance. In gen-
eral, these plants thrive well in indirect sunlight
and with sparse waterings. Using a spray bottle,
water the plant every 1-2 weeks.
By Celeste Noche
tWo easY crafts to briGhten uP Your daY
SPRING 2012 | 19
There’s something elegant about a message in
a bottle - the mysterious meaning, the journey
it took, the unknown sender. Imagine putting to-
gether your own messages on display for friends
and visitors to think about.
For this project, you’ll need:
❉ A glass container (preferably a bottle)
❉ Paper
❉ Writing utensil
❉ Twigs, moss, dried flowers for decoration
Cut or rip your paper so you’ll be able to fit and
read it inside the bottle. Write yourself a mes-
sage - a word, a quote, a drawing, whatever you
want. Place the paper in the bottle, making sure
your message is legible from the outside. Add
flower petals and any other decorations you’d
like inside. You’re welcome (and encouraged)
to sprinkle in fresh flowers and leaves - they’ll
just dry inside the container. If you’d like to use
already dried flowers, you can expedite the dry-
ing process by hanging flowers on a wall upside
down.
BlossomLILACS AND LAVENDER
By Camilla Salem
SPRING 2012 | 21
BlossomIt’s no surprise that at The Violet, we are drawn
to purple-hued flowers. Two of our favorites,
lilacs and lavender, make an appearance every
spring, and we want to take a moment to
appreciate these magnificent blossoms.
LILACS
Perhaps one of the most convincing signs that
the spring season has arrived, woody branches
of lilacs begin to appear around April or May
each year. The tiny purple blossoms breathe a
strong, sweet, and memorable scent that alerts
many to the change in seasons and the onset of
warm weather. Throughout history, lilacs have
been thought to symbolize love, and they even
play a significant role in Greek mythology - as
a nymph, called Syringa (the lilac’s botanical
name), running through the forest trying to
escape Pan’s affections. This spring, do your best
to get your hands on some if only to bring this
sweet season into your home.
LAVENDER
Though it may be most commonly associated
with spas and relaxation, lavender has been an
important flower, scent, and color throughout
history. It has been long thought of as a healing
herb and has been a popular perfume scent since
the time of the Greeks. It’s known to represent
purity, silence, and luck (and couldn’t we all
use a little luck?). While fresh lavender brings
a beautiful scent into any household, dried
lavender is quite potent as well. Let your bunch
dry naturally, and collect the buds into a small
muslin bag, which you can tuck into your
pillowcase or lingerie drawer.
{Nurture}verb
*care for and encourage the growth or development of
SPRING 2012 | 23
We Recommend
BOOK – Committed by Elizabeth Gilbert
From the same woman who wrote Eat, Pray,
Love comes Committed, which focuses on mar-
riage and all that it means. Through interviews,
historical research, and personal reflection into
her own relationships, Gilbert delivers a study
on an age-old institution that will have you
laughing out loud and looking at marriage in a
way you never have before.
ALBUM – Some Nights by fun.
fun. is made up of members from the Format,
Steel Train, and Anathallo so it’s no surprise that
their second album, Some Nights, has been on
repeat around here. Each song on the album is
powerful and catchy (it will have you singing
along in no time). With lyrics like “Tonight we
are young so let’s set the world on fire. We can
burn brighter than the sun,” fun.’s “We Are
Young” is a shoe-in for this season’s anthem.
MOVIE – For Lovers Only
For Lovers Only is a Polish Brothers film, set
in Paris, about two former lovers who run
into each other and rekindle an old flame. It’s
modern meets classic filmed beautifully in black
& white. If the steamy romance between the
main characters isn’t enough to add this to your
Netflix queue, the flawless styling and brilliant
cinematography should help.
By Jackie Pfeffer
SPRING 2012 | 25
Be Well
My sweet tooth, I’m sure, comes directly from
my grandma… a woman known to drink con-
densed milk and golden syrup straight from the
can. I’m not joking.
This Achilles heel of mine lies more in the way
of homemade baked goods. Give me a dense dark
chocolate brownie, a cinnamon bun gooey with
frosting, or anything, anything, with salted cara-
mel, and I’m yours. But let’s face it - I won’t say
no to a handful of crystalline sour candies either.
Shame, shame on me. Why can’t wheatgrass be
so addictive?
It seems, however, that I am not the only one
with an intense sweet tooth. According to the
United States Dieticians Association, the average
American’s added sugar intake is around 32
teaspoons every day.
Hang on. Let me get my megaphone. Tap, tap,
tap. Is this thing on?
I’ll say it again. 32 teaspoons. Yikes.
The World Health Organization suggests that
this number should actually be a maximum of
five teaspoons every day because all those extra,
empty calories lead to problems like obesity,
heart disease, cancer, and Type 2 Diabetes. This
is pretty scary if you ask me and definitely not
worth dessert every night.
A recent report in the science journal Nature
even suggested that added sugar is so toxic it
should be regulated the same way as alcohol
and tobacco. Age limits, specific retail hours,
and higher prices for sweetened products are
all looming as people discover more about the
dangers of sweet treats.
As a generation of Westerners who rely heavily
on processed foods, one of our biggest issues is
that we’re often unwittingly consuming sugar
in almost everything we eat. Sugar is the most
commonly used additive in the world. It sneaks
up on us in bread, cereal, ketchup, store-bought
salsa, boxed rice, canned veggies, yogurt, peanut
butter, deli meats… the list goes on. Checking
the labels on most of what we buy at the grocery
store is becoming increasingly necessary. If you
see sugar listed close to the beginning of the
ingredients list (fructose, in particular), it might
be worth finding a healthier, homemade option.
A big part of The Violet’s philosophy is getting
back to eating foods in their natural state, cook-
ing from scratch, and understanding what we
eat. In all of our issues, you’ll find beautiful,
simple recipes with no scary additives.
We believe everyone can nourish herself or
himself well inside and out, but we also believe
in moderation. So while I’ll be cutting out most
of the processed sugar in my life to try to clean
up my body, you’ll still find me in the kitchen
occasionally dipping my finger into some home-
made cookie dough.
By Emily Rack
SPRING 2012 | 27
Somewhere in my 20s, I got this idea that I wasn’t worthy. It was a painful
period of disenchantment and tough realizations. I felt lost, lonely, and vul-
nerable. It was at this time, when I was raw and open, that I found myself
susceptible to negativity. Negative words from others and negative self-talk
penetrated me, cutting deep and becoming part of my bloodstream.
Once I let negativity in, it was there to stay. I put myself down. I wasn’t
smart enough, pretty enough, ambitious enough. Everyone else was better
than me. It created a spiral. When I received criticism or made a mistake, I
decided I was always making mistakes. I never did anything right. I would
end up as a failure. I’d never amount to anything.
It was my own negative train to nowhere. And once I got on, well, I was on.
All those rides on the negative train made me doubt my abilities and ques-
tion who I was. My confidence was obliterated.
I spent a good deal of time on that train, chugging along to my negative in-
ner dialogue. Then I started losing things - connections with friends, faith,
and, most devastatingly, my ability to write, to craft sentences that poured
out of my heart.
Things have always made sense when I write. It’s as if all the synapses in my
brain click together and force me to realize things that weren’t clear before.
I couldn’t let that part of me die.
But I got so used to the negative voices, I didn’t know how to turn them off.
When something becomes part of your being, how do you get rid of it?
So I decided I wouldn’t get rid of it; I’d change it. Instead of negative self-
talk, I’d replace it with positive self-talk. When I heard myself say, “I’m
a failure,” I stopped right there, took a clearing breath, and changed my
words.
I’m not a failure. I’m struggling today. I’m stressed. I need a break. That
does not make me a failure; that makes me human.
At first, it seemed trivial - working to turn my inner dialogue from nega-
tive to positive. Would it make any difference? Yes. Absolutely. It seemed
insignificant, working to reframe my self-talk. But, once I did it a handful
of times and then another handful of times and then more and more, I
changed how I think. I don’t get on that negative train anymore. In fact,
there isn’t even a stop for that train. I ride an entirely new train, a train
filled with positive self-talk that frees me. And now I’m replacing the things
I lost. I’ve gained connections, formed new friendships, reached out, said
yes, and re-found my words and my voice.
Be kind to yourself. Don’t let those negative words pierce below the surface.
Keep them at bay, repeat words of positive self-talk, work every day to
encourage yourself. It’s easy to let those negative thoughts slip in, but it’s so
much more valuable to set yourself free.
Discovering Self-CompassionBy Sarah Bagley
{Explore}verb
*travel in or through (an unfamiliar country or area) in order to learn
about or familiarize oneself with it
SPRING 2012 | 29
Take Me to GreeceBy Ashlee Gadd
SPRING 2012 | 31
I can’t remember exactly when my love affair with Greece began… proba-
bly sometime after seeing Mama Mia if I’m being totally honest. At the risk
of sounding dramatic, there was something about watching Meryl Streep
dance across the blue and white calderas that spoke directly to my soul.
On our second wedding anniversary, my husband and I sat down to dinner
in Capitola and crafted a pre-baby bucket list on a cocktail napkin. We were
half joking and half serious at the time - throwing out a combination of
wildly unrealistic and silly ideas to accompany the legit tasks we wanted to
accomplish before becoming parents. However, our number one item on
the list was always non-negotiable in my eyes.
“There is no way I am getting pregnant until you take me to Greece,” I told
my husband confidently.
He rolled his eyes and smiled. He could see the determination on my face
and knew better than to try to talk me out of it. A few days later, we set up
a special “Greece” savings account and started setting aside $25 a week.
When bonuses and tax refunds came around, we always stuck a portion in
our Greece fund. We’ve never really been the type of people who adhere to
a strict budget, but saving for that trip quickly became a top priority.
Almost two years later, we stepped off a plane in Santorini, hand in hand,
eyes wide open. I couldn’t believe it. Thirty minutes later, a taxi driver
dropped us off in Oia where we would spend our first three nights. Irena,
the innkeeper, welcomed us with a warm smile and a voice that sang when
she spoke. She treated us like we were her own children, and I’ll never
forget the first day she brought us breakfast.
“Gooooood mooooooooorning!!!” she sang, swiftly entering our room
with a tray full of fresh croissants and fruit.
My husband and I stared at each other, stifling giggles. We had never met
anyone so... happy. For the remainder of the trip, we sang “good morning”
to each other every day, as a small tribute to our sweet Irena.
The 12 days that followed were a blur of beautiful sunsets, delicious food,
and scenery so perfect that it looked fake at times. Not one piece of trash
could be spotted on the ground. Every potted plant was watered and
blooming. The color contrast between the crisp white walls and bright
blue doors was clearly the mark of a professional painter. One could tell
just from roaming the streets that the people who lived there took pride in
their city - enough pride to spend a few minutes every morning sweeping
the sidewalks and watering the plants. I remember thinking how different
my own neighborhood, let alone my own city, would look if I (along with
everyone else) cared enough to do the same.
As we indulged in souvlaki and gelato on our last night in Santorini, we
stared at the sun disappearing behind the Aegean Sea in awe. I wasn’t ready
to go back to reality.
“Was this everything you hoped it would be?” my husband asked quietly.
“It was better,” I answered honestly.
We did it. We crossed Greece off the pre-baby bucket list, and it was worth
every penny. The next morning, I felt light tears stinging my eyes as we
boarded the plane to return home. All good things must come to an end,
and Greece was certainly no exception. Yet, there was something forlorn
and disheartening about the finality of knowing our adventure was over.
Little did I know, three short months later, a whole new adventure was
about to begin. It all started in the bathroom, with a positive pregnancy
test.
SPRING 2012 | 33
SPRING 2012 | 35
{Nourish}verb
*provide with food or other substances necessary for growth,
health and good condition
SPRING 2012 | 37
Spring Mealembark on a culinarY adventure abroad With this mediterranean-insPired lunch menu
By Camilla Salem
SPRING 2012 | 39
Take your tastebuds on a trip (spring break,
anyone?) to the Mediterranean. Flavors like gar-
lic, wine, tomato, olive oil, and caraway contrib-
ute to this colorful meal. It’s one of those meals
designed to be enjoyed casually, accompanied by
really good conversation and great music.
This isn’t meant to be a formal meal. Set your
table in casual buffet style. Stack your plates,
and group your flatware in mason jars. Display a
pretty stem of lilacs in an old clean wine bottle
for a simple touch of spring.
MENU
Spicy Shrimp With White Wine
and Tomatoes
Moroccan Spiced Carrot Salad
Steamed Fennel With Garlic
Vinaigrette
Crusty Bread
Strawberries With Greek Yogurt
and Brown Sugar
North African Mint Tea
SPRING 2012 | 41
Moroccan Spiced Carrot Salad
A dollop of harissa in the vinaigrette is the secret
to this potent and satisfying side dish. Thinly
sliced carrots are blanched and then tossed in a
simple combination of oil and vinegar. Parsley
adds another fresh flavor component that takes
this entire dish to the next level.
Spicy Shrimp With White Wine and
Tomatoes
This recipe is a favorite in my household. The
flavors go together naturally and without much
effort. It’s bold, bright, and saucy — perfect
for bread dipping. It takes just minutes to come
together, yet, as you enjoy this dish, you’ll feel
like you’re celebrating.
SPRING 2012 | 43
Steamed Fennel With Garlic
Vinaigrette
Up until very recently, I’d only ever experienced
fennel in its raw state. I’ll admit that while I am
fond of the licorice flavor, it’s rather strong and
not exactly the subtlest of ingredients. However,
when quartered, steamed, and doused in a
healthy amount of garlic vinaigrette, it takes on
a new identity entirely. That licorice flavor steps
into the background and is complemented by
the acidic vinaigrette wonderfully.
Strawberries With Greek Yogurt and
Brown Sugar
Dip strawberries in Greek yogurt then in brown
sugar and you will find yourself with the most
decadent dessert of all time. Trust me.
North African Mint Tea
Hot, sweet, mint tea is a perfect post-meal treat.
The mint helps to calmly digest all of the food
you just ate, and the sweetness makes it feel like
an extra dessert. It’s possible that this tea will
become your new after-dinner indulgence.
SPRING 2012 | 45
The Recipes
SPICY SHRIMP WITH WHITE WINE AND
TOMATOES
Serves 4 to 6
1 pound of shrimp, peeled and deveined
3 tablespoons olive oil
5 large cloves of garlic, minced
Pinch of hot pepper flakes
1/4 cup of parsley, chopped
4 canned san marzano tomatoes, chopped, and
1/4 cup of the sauce reserved
1 1/2 cups of dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
Heat olive oil and garlic in a large sauce pan
over medium-high heat. Once the garlic begins
to sizzle, add shrimp and hot pepper flakes and
cook for about a minute Add chopped tomatoes
and sauce. Cook down for about 3 minutes. Add
wine, parsley, salt, and pepper and cook for 10
more minutes, until wine has cooked down a bit.
Serve hot with your favorite crusty bread.
MOROCCAN SPICED SALAD
Serves 4 to 6
4 large carrots, peeled
4 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1 heaping teaspoon harissa
1/4 teaspoon caraway seeds (optional)
1/4 cup parsley, chopped
Fill a large pot with water and bring to a boil.
While you’re waiting, very thinly slice carrots on
the diagonal (a mandolin works really well for
this). When water comes to a boil, drop carrot
slices in and blanch for 2 to 3 minutes. Drain
and put into a bowl. In a small bowl, whisk oil,
vinegar, harissa, and caraway seeds together
with a fork. Pour vinaigrette over carrots and
top with parsley. Mix everything together until
evenly incorporated.
STEAMED FENNEL WITH GARLIC
VINAIGRETTE
Serves 6 to 8
4 bulbs of fennel, tops cut off and quartered
3 cloves of garlic, grated
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil
4 tablespoons red wine vinegar
In a large steamer, steam quartered fennel for
about 20 minutes, or until tender when pierced
with a fork. Meanwhile, in a small bowl, whisk
together garlic, salt, pepper, olive oil, and
vinegar. Pour over steamed fennel. Garnish with
chopped fennel leaves.
STAWBERRIES WITH GREEK YOGURT
AND BROWN SUGAR
Serves 4 to 6
2 pints strawberries
1 cup Greek yogurt
1 cup brown sugar
Serve strawberries along side a bowl of Greek
yogurt and brown sugar. Dip strawberries into
yogurt and then into brown sugar.
NORTH AFRICAN MINT TEA
Serves 6 to 8
1 heaping tablespoon gunpowder green tea, or
4 packets of green tea
1 large bunch of fresh mint leaves
3 teaspoons sugar
Bring a large pot of water to a boil. In a large
teapot (ceramic or metal), place tea and mint.
If you’re using loose gunpowder tea, it’s a good
idea to do a rinse the tea in a strainer with hot
water to get rid of any bitterness. Place the bunch
of mint leaves in the teapot. Spoon sugar in and
fill with hot water. Stir with a spoon, then let
steep for 5 to 10 minutes. Serve in small glasses
for a more authentic experience.
SPRING 2012 | 47
Documentaries such as Food, Inc. and Forks Over Knives, are bringing attention to our diets like never before. Both films address the seemingly obvious yet crucial question: do you know where your food comes from?
Last summer, my husband and I planted our very first backyard garden, reaping the fruits of our labor (pun intended) for a solid five months be-fore the weather changed. As much as I wanted to, I just couldn’t bring myself to maintain a winter garden. Harvesting lettuce in the pouring rain does not appeal to me, now or ever. Not wanting to give up our regular allotment of fresh fruits and vegetables, I sought after the next best thing — a CSA box. In case you’re not familiar with Community Supported Agriculture, here are the basics:
T Consumers can purchase a “share” of the crop directly from the farmer, which typically comes in the form of a weekly or biweekly box of sea-sonal fruits and vegetables.
T Consumers know exactly where their food comes from, are exposed to new produce, and develop a personal relationship with their farmer.
T Farmers spend more time harvesting and less time marketing, receive payment early in the season, which helps with cash flow, and form relationships with the people who eat the food they grow.
Talk about a win-win! Now, every other Tuesday I receive a big box on my doorstep full of fresh fruits and vegetables, straight from the farm (see: slightly covered in dirt). Doesn’t get much fresher than that! For more information about CSA programs, visit localharvest.org.
Interested in signing up for a CSA box? If you’re in Northern California, we recommend Farm Fresh to You. Use promo code 6164 to receive $10 off your first box when you sign up online, and tell them Ashlee Gadd or Camilla Salem referred you!
Community Supported Agriculture. . . AND WHY WE’RE HUGE FANS
Words by Ashlee GaddPhoto by Camilla Salem
almondmilk2 cups raw almonds
Water for soaking
2 1/2 cups filtered water
Cover almonds with water in a bowl. Cover
with a towel and let soak overnight. The next
day drain almonds and place in a blender. Blend
for 1 minute, until almonds are chopped up and
begin to become somewhat creamy. Pour filtered
water into the blender and let everything blend
together for 2-3 minutes. Place a few layers of
cheesecloth over a mesh strainer and fit over a
bowl. Strain almond mixture. You can dry the
leftover meal and use for baking. Pour the milk
in a jar, cover with plastic wrap and store in the
refrigerator for 2 to 3 days.
peanutbutter2 cups unsalted roasted peanuts
1 1/2 tablespoons salt
In a large food processor, chop peanuts for about
5 minutes until they begin to clump together.
Add salt to chopped peanuts and mix for 5 more
minutes for crunchy peanut butter and 10 more
for creamy. Store in your refrigerator.
FromScratchGO A LITTLE NUTTY
By Camilla Salem
SPRING 2012 | 49
coconutmacaroons2 cups unsweetened coconut flakes
1 tablespoons powdered sugar
3 tablespoons flour
2 egg whites
1 teaspoon almond extract
Preheat oven to 325°F and line a baking sheet
with parchment paper. Mix together coconut,
sugar, flour, egg whites, and almond extract in
a bowl. Spoon drops of coconut mixture on to
baking sheet. Bake for 20 minutes or until the
edges begin to turn golden brown. Enjoy warm
or cold and for added sweetness, dust with extra
powdered sugar.
smokehousealmonds2 cups raw almonds
2 teaspoons chipotle chili powder
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons salt
2 tablespoons olive oil
Preheat oven to 350°F. Mix togethr almonds,
spices, and olive oil in a bowl until almonds are
evenly covered. Lay almonds in an even layer on
the baking sheet. Roast for 25 minutes. Enjoy for
up to one week.
Sandwich CookiesBy Molly Yeh
SPRING 2012 | 51
Sandwiching is unquestionably one of the great-
est actions on earth. Being sandwiched by your
best friends, having a midnight grilled cheese
sandwich, sandwiching a puppy with your
arms... it is almost as great as taco-ing. Whoever
first applied it to sweets deserves a cookie!
From the stroopwafel in Belgium to the whoopie
pie in Pennsylvania to France’s macaron, cultures
all over the world have their signature sandwich
cookie, and they’re all very tasty. It goes without
saying that a good sandwich cookie has a pleas-
ing ratio of filling to cookie, satisfying flavor
combinations, and filling firm enough that it
doesn’t all ooze out in the first bite. Bonus points
if it can withstand an Oreo-style “twist”.
The possibilities for sandwich cookie combina-
tions are endless (it’s your tummy space you’ll
have to conquer). Following are a few recipes
to make your own. Some are easy, some are a
bit different, but I can’t think of a more perfect
way to kick off Spring than with some gorgeous
sandwich cookies. So get sandwiching!
APPLES & PEANUT BUTTER
Out of all of the possible food combinations
in the history of food, one of the all-time best
is apples and peanut butter. These sandwiches
use peanut butter cookies that are unbelievable
easy to make and a blended version of Charoset,
which is a traditional Passover dish with apples
and walnuts. Plus, they’re gluten-free.
Peanut Butter Cookies:
1 cup peanut butter
1/2 cup white sugar
1 egg
A splash of vanilla
A pinch of salt
A pinch of cinnamon
Preheat oven to 350°, and line a baking sheet
with parchment paper. In a large bowl, combine
all ingredients. Divide into 1-inch balls. Place on
baking sheet. Press down with a fork to create
the traditional peanut butter cookie train tracks.
Bake for 15 minutes.
Charoset Filling:
1 Granny Smith apple, cored and chopped
Juice from 1/2 a lemon
2 tbsp brown sugar
1/2 cup walnuts
1/4 cup sweet wine
1/4 cup raisins
1 1/2 tsp cinnamon
Blend all ingredients in a blender. Sandwich a
spoonful of Charoset between two cookies once
cookies have cooled.
CORNJALAPENOJAMMERS
If there’s one thing that will complement the
sweet, wholesome taste of corn bread, it’s the
acidic, spicy, badass-ness of jalapeños. Here’s the
combination in cookie form with a buttery, not-
too-sweet corn cookie.
Corn Cookies:
2 cups cornmeal
1 cup all-purpose flour
1/2 tsp baking powder
A pinch of salt
1 lb butter, softened
1/2 cup sugar
1 egg
2 tsp vanilla
In a medium bowl, whisk together cornmeal,
flour, baking powder, and salt. Set aside. In a
large bowl with an electric mixer, beat butter
and sugar until fluffy. Add egg and vanilla. Add
dry ingredients, and mix until just combined.
Divide into two equal parts, wrap in plastic
wrap, and refrigerate for one hour.
Preheat oven to 350°, and line a baking sheet
with parchment paper. Roll out dough between
two sheets of waxed paper to ¼-inch thick. Cut
into desired shapes, and transfer to baking sheet.
Bake for 15 minutes.
Jalapeño Jam Filling:
It’s best to make this the night before so the jam
has time to firm up in the refrigerator. But if you
simply can’t wait that long, go ahead and form
the sandwiches with the warm jam. They’ll be
messy but still yummy!
2 cups white sugar
1 tsp pectin (available at many grocery and
cooking stores)
1 cup chopped and seeded jalapeños
1 cup vinegar
1 1/2 tsp calcium water (comes with pectin)
Combine 1/2 cup sugar with pectin, and set
aside. In a large saucepan, bring jalapeños and
vinegar to a boil. Reduce heat and simmer,
covered, for five minutes. Stir in calcium water.
Continue stirring, and add the sugar/pectin
mixture. Stir fast for two minutes. Add remain-
ing sugar, and stir until dissolved. Remove from
heat, and chill in the refrigerator until ready to
use.
LAVENDERMACARONSWITHDARK
CHOCOLATEGANACHEFILLING
If you’ve ever made macarons, you know that
these take time, patience, luck, and maybe a
cocktail to reward yourself if they come out
correctly (or one to drown your sorrows if they
don’t). They’re fussy little cookies, indeed, but
incredibly tasty, dainty, and worth all of the
effort!
Meringue Cookies:
1 cup + 2 tbsp powdered sugar
1/2 tsp dried lavender (available in the spice
section)
1 cup sifted almond flour
3 egg whites (that have been resting, uncovered,
for 24 hours)
SPRING 2012 | 53
A pinch of salt
¼ cup white sugar
Line a baking sheet with parchment paper, and
set aside.
In a spice grinder, blend two tablespoons of
powdered sugar with the lavender. Sift, then
whisk together with the remaining powdered
sugar and almond flour. Set aside.
In a separate, large bowl, beat the egg whites and
salt with an electric mixer until foamy. Continue
mixing, and gradually add the sugar. Beat until
stiff peaks form.
Fold the dry ingredients into the egg white
mixture, and mix until smooth (peaks should
not hold their form).
With a piping bag, pipe 1 ½-inch circles onto the
baking sheet.
Let rest for 1-2 hours, until skins form on top.
You’ll know this has happened if they remain
totally unscathed when you poke them lightly.
Preheat oven to 350°. Bake with the oven door
propped open (use a wooden spoon) for 10
minutes, rotating pan after five minutes.
Dark Chocolate Ganache Filling:
4 oz dark chocolate
1/2 cup heavy cream
Melt chocolate with the heavy cream over a dou-
ble boiler until smooth. Refrigerate for an hour,
stirring occasionally.
Sandwich a small spoonful between two cooled
meringue cookies. Refrigerate cookies until
chocolate has hardened.
{Play}verb
* engage in activity for enjoyment
SPRING 2012 | 55
A Sense of Community
What do you get when you combine simple recipes, handcrafted cocktails,
a big table, and good friends? A sense of community, and one gorgeous
dinner party!
Meet Daniel and Chelsea - the printers and makers behind Standard Author-
ity in Portland, OR. During college, the couple worked together at a little
bistro café called the French Bear, set in the northern area of the Willamette
Valley Wine Industry. The Bear, as regulars referred to it, was co-owned by
Matt and Holly Kinne of McKinlay Vineyards, whose honest and good-
hearted perspective taught Chelsea and Daniel the fundamentals they
cherish when working with food today. They learned that creating food
was more than just developing recipes; it was also about embracing your
personal identity and relationship to your community.
Today, Daniel is exploring everything from craft cocktails to making his
own vermouth, while Chelsea is working on a line of print and textile
work. The two hope to develop Standard Authority into a small publishing
and print operation that melds their love of quality design to the food and
beverage community where they feel at home.
+ Sea Salt and Pepper Crackers
These easy-to-make pepper crackers are a new staple in Chelsea and Daniel’s
kitchen. They are perfect for meats and cheeses and are a delicious addition
to any soup. Adding herbs, like rosemary, to the seasoning is a fun alterna-
tive for additional flavor. (Recipe - Epicurious)
Photos by Sara GrayWords by Kimberly Brandt and Ashlee Gadd
SPRING 2012 | 57
+ Hollandaise sauce: ‘Blender Hollandaise Sauce’
This blender hollandaise is a quick and simple sauce that works for dinner
and breakfast. (Recipe - Epicurious)
+ Cedar Grilled Salmon
Grilling salmon on cedar planks is a delicious and traditional Northwest
method. It adds a smoky flavor and soft texture to the fish. Prepare the cedar
planks by soaking them in water for two hours. Remove any fish bones and
skin, and cut the fish into individual fillets (typically around 4.5 oz). Mari-
nate the salmon by brushing each fillet with olive oil, Meyer lemon juice,
salt, and pepper. Let marinate for one hour. Several minutes before cooking,
start preheating the grill at medium-low. You should be able to hold your
hands over the grill for four seconds to know that it’s ready. Keep a water
bottle on hand in case the sides of the cedar planks catch fire. Cook for 20
minutes or until the fish flakes apart with a fork.
+ Grilled Spring Asparagus
Par-boiling asparagus is a simple way to ensure that the asparagus’s texture
is consistent. Bring a pot of water to boil. Set asparagus in vertical bunches
base down in the boiling water, and cook for 4-6 minutes. Remove from
heat, and let stand at room temperature. Minutes before serving, grill the
asparagus on medium-high heat for three minutes. Season with salt. Lay out
the asparagus, top with salmon, and drizzle hollandaise over both. Garnish,
and serve.
SPRING 2012 | 59
+ Coconut Milk Panna Cotta
This recipe is an easy way to provide a simple dessert for both your vegan
and gluten-free friends. Daniel substituted a whole vanilla bean sliced in
half lengthwise for the vanilla extract. Pairing it with the blood orange
syrup provides the right amount of bitterness. (Recipe - Natural Noshings)
+ Blood Orange Simple Syrup
This blood orange syrup’s ratio is three cups juice to one cup sugar. Add
three peppercorns and the zest from half an orange, and bring the juice to
a boil. Simmer until the sugar has dissolved. Refrigerate until cold. A boozy
variation substitutes one cup juice with one cup blood orange liqueur.
+ La Floridita (variation)
This classic cocktail is delicious, and the addition of agave syrup is perfect
for pairing with the maraschino liqueur.
In a mixing glass pour 2 oz. light rum, 1/4 Luxardo Maraschino Liqueur, 1
1/2 oz fresh lime juice, and 1 teaspoon agave syrup. Add ice, and shake for
10 seconds. Strain into an old fashioned glass with crushed ice, or add all in-
gredients to a blender, measure ice with an old fashioned glass and blend*.
Garnish with a full lime wheel.
*Blending this drink means whole pitchers can be made by increasing the
amounts while keeping the ratio the same for larger parties.
+ Deep Sea Diver
This is a highball styled drink with the body of a cocktail. The club soda
along with the citrus cuts into the sweetness enough to make this delicious,
long-sipping drink perfect for meals.
In a mixing glass, pour 2 oz. citrus vodka (Daniel used Ketel One Citron but
any citrus vodka will do), 1/2 oz. lime, 1/2 oz. blood orange syrup, and 1/2
oz. Roi Rene Rouge Cherry Liqueur. Fill with ice, and shake for 10 seconds.
Strain into a Collins glass filled with ice. Top with club soda, and garnish
with a full lime wheel on a pick.
SPRING 2012 | 61
Credits
Photography: Sara Gray Photography
Styling: Kimberly Brandt
Menu Design + Hosts: Daniel and Chelsea Parker Guidry
Napkin and Menu Printing: Chelsea Parker Guidry
Flowers: Petalos
Hair + Make up: Kendra Stanton
SPRING 2012 | 63
{Embellish}verb
*make (something) more attractive by the addition of decorative
details or features
SPRING 2012 | 65
Subtly SpringPhotos by Ashlee GaddWords by Camilla Salem
this season, We’re all about soft and subtle colors
SPRING 2012 | 67
EARTHYTONESIncorporate organic, earthy tones
into your outfits. Colors like beige
and mossy green go well together
naturally and exude an effort-
less air. Our look: a long beige
cardigan over a simple black tube
dress, accessorized with a soft
green scarf.
SPRING 2012 | 69
HINTSOFSPRINGEven if we are keeping things
subtle this season, we still like
to be playful. A butterfly or flo-
ral printed scarf over a mustard
dress is relaxed and fun. For
those rainy days, cover up with
a button-up shirt and a classic
clear umbrella.
SPRING 2012 | 71
WEARFLOWERSINYOURHAIRWhile this white blazer and
graphic tee combination is
sharp and somewhat edgy, the
floral pin perfectly positioned
on a pretty bun helps to soften
things up. This detail brings a
bit of spring into the lives of
everyone around you.
SPRING 2012 | 73
SWEETTOMBOYChannel Rosie the Riveter with
rolled up boyfriend jeans and a
t-shirt. But to hold true to your
femininity (which we fully be-
lieve in), add a bright belt and
a chunky scarf. Finish the outfit
with a scarf tied in your hair.
SPRING 2012 | 75
MIXEDTEXTURESMixing textures suggests an
easygoing demeanor. When
leading a full life, who wants to
spend time matching every-
thing perfectly? We paired a
shiny silk dress with a soft
coat, and the result had great
contrast.
STAYRELAXEDFor those days where you just
don’t feel quite like yourself
(we all have them), don’t turn
to sweatpants. Loose linen
pants and a floral sweater will
help set you straight. We love
how relaxed and comfortable
this look is, ponytail and all.
SPRING 2012 | 77
Rainy Day Up-dos
By Emily Rack
Spring showers bring to mind images of ador-
able rain boots, gardens blooming, and rows of
little ducklings waddling through puddles… but
they also make me think of the unruly hair that
comes with dashing through the drizzle all day.
Let’s face it, that may be super cute when you’re
all singing in the rain but less so when your hair
slowly drip-dries into frizzy, tangled strands
during a meeting or on a date.
Rainy days spent inside are the perfect time to
practice some pretty, sprinkle-resistant up-dos
that are perfect for spring and all that comes
with it.
FISHTAIL CROSSOVER CROWN
If you haven’t gotten the hang of the fishtail
braid, it’s about time you learned. The fishtail
braid is more sophisticated than the basic
3-strand variety and so versatile that it works
with a prim and polished look but would also
perfectly suit a flower fairy. Here’s an easy
tutorial to get you started on the basics for this
crown.
1. Part hair down the center, and divide into
two sections.
2. Fishtail braid both sides, all the way to the
very ends (secure with small elastics). Click here
for a helpful video.
3. Prepare a handful of bobby pins, and start by
wrapping one braid along the nape of your neck
and up to the crown of your head.
4. Pin the braid flat against your head the whole
Send us pictures of you in these hairstyles. We’d love to see!
tWo simPle hairstYles that Will survive the rain
SPRING 2012 | 79
way up, tucking the bobby pins under so they
don’t show.
5. Repeat with the opposite braid, crossing over
slightly above the first one.
6. Finish the look by teasing some of the
un-braided hair, and spray with your favorite
hairspray.
DECORATED SOCK BUN
Oh, the sock bun - a recent favorite of blogger
girls everywhere. Admittedly, it is a lot more
pulled together than the old, chaotic topknot
we’ve all thrown on top of our heads (‘fess up -
you did it too). The sock bun is simple, secure,
and looks flawless if you master the technique.
Our secret for this darling ‘do? Use a section of
nylon or tight material instead of a sock. It won’t
give you that giant I’m-smuggling-a-sock-in-here
bump, and it’ll be easier to roll up. Follow these
easy steps for this classic look.
1. Roll up your section of sock or nylon into a
donut shape, securing the ends. Not too thick, or
you’ll never be able to roll it.
2. Brush hair until smooth, and fasten in a high
ponytail on top of your head. Make sure you
leave out any wisps you’d like to frame your face
in advance.
3. Pull the ponytail through the sock donut, and
slide it up about an inch away from the ends.
Begin to evenly tuck your hair around the donut,
making sure the fabric is all covered by hair,
and start to roll it down towards the base of the
ponytail.
4. Pause throughout the process to make sure all
strands are tucked in and rolling under evenly.
You’ll know it’s time to stop when your bun is
sitting quite tightly atop your head.
5. Loosen up any areas that are too tight by
gently pulling with your hands.
6. Finish by wrapping a silk scarf or some rib-
bon around the base of the bun, tying in a knot,
or fixing with bobby pins.
This spring is all about nudes and neons. What
better way to experiment with this combination
than in your makeup routine?
A classic spring makeup look is neutral, barely-
there eyes paired with a bright lip. Every girl
needs a good neutral palette in her collection.
Two perfect options are the Naked2 palette from
Urban Decay and the Nude ‘Tude palette from
theBalm. These neutral shadows are very flatter-
ing and allow you to create dozens of looks.
With the rest of your face acting as a blank
canvas, it’s time to have some fun with lip color.
Two cult-favorite lipsticks are Girl About Town
(blue-based fuchsia) from MAC and Heat Wave
(orange red) from NARS. Now, if the mention
of bold lipstick fills your mind with images of
Beautifully BrightBy Ashley Miracle
lipstick on teeth and stained collars, have no
fear. Revlon’s new Lip Butters pack the punch of
normal lipstick without all the upkeep, and the
healthy shine they leave on your lips is perfect
for spring. Check out Candy Apple (orange red)
and Raspberry Pie (magenta).
Can a ChapStick-and-out-the-door girl partici-
pate in this trend? Of course! A perfect comple-
ment to a bare face is bright fingernails. Some
great nail polish options for spring are Deborah
Lippmann’s Daytripper (pink melon) and Butter
London’s Primrose Hill Picnic (pink fuchsia). If
you really want to commit, try Butter London’s
Cheeky Chops (buttery yellow).
Here’s to a beautiful and bright spring!
Visit That is All for even more incredible makeup advice.
SPRING 2012 | 81
{Love}verb
* have a profoundly tender, passionate affection for (another person).
SPRING 2012 | 83
Spring is upon us, and if you ever watched
Bambi as a child, you know that it’s the season of
love. What better way to spend the season than
with your significant other or, if you’re single,
perhaps a new prospect? When it comes to dates,
it’s really easy to get repetitive, which is why
I’ve compiled this list of five great spring dates.
Whether you’re a hopeless romantic or a sports
fanatic, there’s something for you.
FOR THE ROMANTICS
One of the best parts about spring is the weather,
so spend some time enjoying it with your guy.
Grab a blanket, pack some wine and snacks
(check out some of the recipes in our Nourish
section), head to your favorite outdoor spot,
whether it’s a park, field, or your favorite hiking
trail, and stretch out for the afternoon.
FOR THE YOUNG AT HEART
Channel your inner 5-year-old, and spend the
afternoon at a local fair or carnival. You can play
bumper cars, challenge each other to carnival
games, and chow down on fair food – plus, what
better place to kiss than on top of a Ferris wheel?
Five Dates for SpringBy Jackie Pfeffer
SPRING 2012 | 85
FOR A CASUAL AFTERNOON
Coffee is my first date go-to. It’s nice to be able
to sit and chat to get to know someone without
the distraction of a movie or worrying about
whether or not you have pasta all over your face.
If you’re meeting someone for the first time,
make sure you find a good coffee shop that’s not
standing-room-only or worse – closed. Getting
to know each other while awkwardly standing
on a sidewalk isn’t nearly as much fun as sitting
in a cozy café.
FOR THE ADVENTURERS
I recently discovered that there are several in-
door rock walls in my area and thought going to
one on a date would be really fun. Of course, if
you’re as uncoordinated as I am, you may spend
more time laughing than actually climbing, but
that’s perfectly acceptable. But if you’d rather
keep things simple, just get out and explore your
natural environment.
FOR THE SPORTS LOVERS
Baseball season is upon us, and even if you’re
not a die-hard fan like most of the people in
my area of the U.S. (go Yankees!), you can still
have a blast at a baseball game. Something about
being around so many sports fans cheering for
the same team is kind of infectious, and I guar-
antee you’ll be shouting and dancing at every
homerun in no time.
In a technology-driven world powered by Apple products and smart phones,
it can be difficult to carve out quality time with the ones you love, sans noise.
We hope you find this enchanting tale of one couple’s anniversary trip in the
wilderness to be as inspiring as we did…
We took great delight in driving slowly with little more in mind than the
pursuit of togetherness. Most of the drive was spent in silence – not an awk-
ward, tension-filled silence, but more of a quiet comfort and appreciation.
We zipped down Highway 1, tucked away in the winding road, peeking
and booing around corners with deer, cattle, and the occasional passing car.
After a few hours, we arrived at the cozy little loft we’d call home for the
next couple days. Nestled between trees and rolling hills, the loft over-
looked a tranquil turquoise sea. Its crashing waves fostered a rhythm with
the inflow and outflow, quieting the mind and anchoring the soul.
We gathered our belongings and settled indoors just as the sun began to set.
The rest of the night was spent reading by candlelight, a fire roaring and a
cup of tea brewing as our favorite records serenaded us. The next morning
we woke to the calling of the sun, its rays peeking in through salt-stained
windows. Warm sheets kept us in bed a little while longer as we laid watch-
ing flocks of waterfowl fly in formation and land softly on the blue glass of
the bay, taking turns to dive for morning nourishment.
We found comfort in the familiarity of this place we’ve been so many times
before. Here we spent our first days as a married couple and many days
since. Now we returned to celebrate one year of wedlock. While we’ve
accustomed ourselves to this sleepy seaside town, we wandered with fresh
eyes, finding beauty in the little moments we may have missed before.
The following days we spent in tandem, exploring the hills and the connec-
tions forged through the experiences we shared. Our clothes and hair were
branded by the scent of crisp, salty air as we hiked the coastline, stumbling
upon herds of elk and views of blue unbound. Returning later to our lofty
digs, we dined al fresco on cheese from local creameries, oysters caught
outside our door, and a bottle of old grapes from a nearby vineyard.
While rejuvenated by the fresh air and open skies, it was not the destina-
tion that provided a respite for our souls, but rather the companionship that
bound us. For the boundaries of home transcend the four walls that regu-
larly shelter us out to the experiences we share together. The other person
becomes our anchor, amplifying that notion of home.
We spent our last evening on the dock, seated close, hands clasped together.
Mouths and minds silent, reassured by the company and the love we
shared. The tide moved in and out as did the breath from our lungs. The
sun set, the sky darkened and slowly became glittered with stars as the wine
from our glasses vanished.
The next morning, we reflected on the last year over a dark roast and toast
The Pursuit of TogethernessBy Britty Wesely
SPRING 2012 | 87
with honey. We lingered. Stared awhile at the water below. Our hesitation
to pack was soon diminished as we remembered that this feeling of togeth-
erness we cherished on this trip was not something we’d leave behind. This
venture simply contributed to the collaborative history of us, the shared
experience that solidifies and grounds who we are collectively. We took that
feeling with us as we left and on every journey since.
{Muse}verb
*be absorbed in thought
SPRING 2012 | 89
The Road Less Traveled
Words by Camilla SalemArt by Jody Salem
lookinG at What it takes to risk it all and folloW Your dreams
Wake up. Shower. Coffee. Breakfast. Coffee. Commute. Work. Coffee. Commute. Wine. Sleep. This is the American dream, right? For some,
it may be since it offers security, stability, and, most of the time, health
insurance. Those things are invaluable in this day and age when jobs are
increasingly few and far between. But what happens when you find yourself
dissatisfied with this steady schedule and all that it has to offer? What do
you do when you feel a calling towards a more creative lifestyle or a profes-
sion devoted to helping people? Do you ignore it so as not to disturb your
current lifestyle, or do you risk losing all of that security in order to feel
more fulfilled?
While the possibility of such a leap is completely dependent on your own
set of circumstances and values, I do believe it’s important to consider the
possibility that a change might be in order. Yes, it’s important to proceed
with caution, especially with all of today’s uncertainties, but how liberat-
ing is it to even imagine being able to do what you truly love day in and
day out? I’ve managed to get four women to sit down and share their own
experiences with massive career shifts. Each shares her own set of worries,
frustrations, and considerations that came with making a life-altering deci-
sion. Getting to know women who have undergone such a transition makes
the possibility of living our dreams all the more attainable.
SPRING 2012 | 91
LINNEA PAULINA
{Linnea Paulina Photography}
what transition did you make (which job to which job)?
I have spent the past two years preparing for the transition I am about to make. Next week will be my last wearing the Coast Guard uniform - a uniform I have spent the past nine years of my life wearing and one that I have been honored to wear. I am currently an Officer in the U.S. Coast Guard and will soon be a full-time wedding and lifestyle photographer.
was there anything that prompted you to make the change when
you did?
My getting stationed in Houston, TX, in 2010, initially prompted mak-ing this transition. Prior to my move, I had been working and living in Portland, OR, and had just met a fantastic guy named Zachary (whom I’m lucky to say is now my husband). I was contractually committed to my job for the next two years, and Zac had just started a new job and purchased a house. Knowing that I had two years ahead of me to prepare, and wanting nothing to hold me back, I went for it. I attended a business workshop at the library, did lots of research, and began.
what, if any, reservations did you have about this shift?
Initially, I did have reservations that were financially focused: why would I leave a job that gives an excellent salary, benefits, and a retirement for life after you work there for 20 years? This fear was toppled, however, by the peace of knowing that I was doing the right and best thing for Zach-ary, me, and our future family. Beyond having a positive outlook, I knew that I would have to pair this with something concrete, namely, setting myself up for success by bolstering my savings and retirement accounts. Zac and I also spent a lot of time together planning, budgeting, and find-ing ways to lower our monthly expenses.
did your family and peers support you?
I am lucky to say that my family and peers did support me 100%. What has meant the most to me is having Zachary and my parents believe in me and share my excitement. I think that other people respected that I was taking myself seriously and investing in my business and myself.
what are the most important things to consider when making
this change?
I think the most important thing to consider is that you do it in a way that allows you to consistently take care of yourself and others. In order to not drive yourself bonkers, make little changes that bring you toward the goals you want to achieve and the direction you want to travel. Also, it doesn’t hurt to have your finances in order before making a transition like this: pay off any debt beforehand, and build up your savings.
how do you feel now about your job?
I am so excited to take on this new job. I don’t have any illusions that it will be easy, but I do know for certain that I am ready to pour my heart into being the best photographer I can and running a business that cre-ates a remarkable experience for my clients.
what advice would you give to people who are in the process of
contemplating such a transition?
If I could give any advice, it would be to research and learn as much as you can, but don’t forget to actually do and take action.
what are the most important things to consider when making
this change?
I always knew that this was what I wanted to do. Being true to myself was very important.
how do you feel now about your job?
I am amazingly blessed to be a midwife.
what is the best thing you’ve experienced as a result of this
transition?
I have learned a lot about what’s important to me in terms of ownership over my life and how making transformative change not only impacts the person making the change, but also those around you.
what advice would you give to people who are in the process of
contemplating such a transition?
Listen to your heart.
JOANNE RACK
what transition did you make (which job to which job)?
I was an Executive Director for a social service agency in the U.K., and I am now a Registered Midwife in Ottawa, Ontario, Canada.
was there anything that prompted you to make the change when
you did?
There were a number of things. My three daughters were getting older, and I felt that going back to school full-time, and the subsequent de-mands of being a midwife, were going to be manageable. Being a midwife means being on call 24/7. That kind of lifestyle did not fit well with the kind of mothering I wanted to provide while my girls were little. I made the decision to change careers during a family vacation. We were in Ma-laysia traveling on a long boat on our way into the rainforest. Being so far away from home in somewhere so foreign gave me the space I needed to reflect on what I wanted. I just realized that if I did not make the change now, I never would. I realized that would be a regret I would always carry with me.
what, if any, reservations did you have about this shift?
I had wanted to make this career change for a very long time. I was nerv-ous that the reality might not live up to the dream. Luckily, I was wrong.
did your family and peers support you?
My family was incredibly supportive. There were times during my train-ing that were really challenging emotionally and physically. I had to live away from home for long periods of time so that I could access various clinical experiences. My family was amazing. My husband and daughters just said, “Go. Do what you need to do. We love you.” It made it so much easier knowing they were behind me.
SPRING 2012 | 93
ASHLEE GADD
{Ashlee Gadd Creative}
what transition did you make (which job to which job)?
Last November, I quit my job as a full-time Marketing & PR Manager at a boutique hotel to start my own business as a freelance writer, photogra-pher, and creative consultant. I switched from an 8-5, high-heels-wearing cubicle job to a work-from-home-in-my-sweatpants gig.
was there anything that prompted you to make the change when
you did?
I hit a breaking point. I wasn’t content with the work I was producing be-cause I was trying to do too much at once. I felt like I was spread too thin across the board and wasn’t 100% dedicated to anything. That eventually led to frustration, anxiety, and overall unhappiness in my work life.
what, if any, reservations did you have about this shift?
I had plenty of reservations about the shift - fear of failure, making less money, what other people would think, not being happy, etc. .
did your family and peers support you?
Absolutely! I was overwhelmed at the amount of support I received after announcing my plan to start working for myself. It really gave me the confidence I needed.
what are the most important things to consider when making
this change?
I think one of the most important things to consider is your dedication and willingness to pour your heart into your dream. Without solid dedi-cation, a dream is just a dream.
how do you feel now about your job?
I wake up every morning feeling incredibly blessed to work for myself. With a baby due in five weeks, I can’t imagine a better situation for me and my family. I am so grateful for the opportunity to work from home, set my own hours, and do what I love as I enter motherhood!
what is the best thing you’ve experienced as a result of this
transition?
Freedom. It’s amazing how much you can accomplish in a single week when you have the freedom to do what you want to do and go where you want to go. I’m not chained to a desk or an office building all day, which has really helped my creativity thrive.
what advice would you give to people who are in the process of
contemplating such a transition?
Make sure you’re ready! Prepare yourself mentally and physically to be your own boss - it’s not all fun and roses. The “business” aspect is a lot of work: getting a business license, paying self-employment taxes, learning accounting, creating a website, etc. Managing yourself is not for the faint of heart.
SHANLEY KNOX
{Nakate Project}
what transition did you make (which job to which job)?
My transition was actually more of a switch from one plan to another since I was graduating, and didn’t have a job yet. I was planning to move to Washington DC. I had a part time job lined up, with an interview for a full time position scheduled a few weeks out. It was the end of final exams, the week before I graduated, and I decided to give up my plan to begin writing, and start a social enterprise instead. I moved in with my parents, launched an online store, and began selling off inventory I’d brought back six months before from a trip to Uganda. When I began to realize just exactly what I’d taken on, I felt crazy. But, almost a year and a half later, there’s no doubt in my mind that I made the right choice.
was there anything that prompted you to make the change when
you did?
I spent the last summer of college in Uganda reporting for a nonprofit in a village where abuse and prostitution was rampant. I came home tired of the things I’d seen, and never really wanting to go back. Four months later, I was in a class where they were showcasing the work of students from the past semester. One video highlighted prostitution in South America, and I sat in this dark room with all these other exhausted students clutching my americano and bawling. I knew that those women didn’t need me to partner with them or come in and change their lives, but I was suddenly overwhelmingly aware that I wanted to be part of their stories, and I wanted them to be part of mine.
what, if any, reservations did you have about this shift?
My biggest fear was being a joke, and not having the career I hoped for. When I was a little girl, I always imagined myself working in international
business - but I never thought I’d start out that way right out of college. I didn’t think it was possible. So, when I did, I was terrified of disappoint-ing that little girl inside me that had hoped to be a certain kind of woman when she grew up.
did your family and peers support you?
My family has always been incredibly supportive. I’ve always felt that, as far as my dad was concerned, I could do anything I set my mind to. And, my mom has been much the same way. A lot of my friends made it clear they thought I was crazy. That was hard. But I was in a relationship when I launched Nakate and, though we went our separate ways some time ago, my then boyfriend was the drive that kept me going during our first year.
what are the most important things to consider when making
this change?
I think it’s key to know what opportunities are in front of you, and which ones you don’t want to miss - opportunities for your happiness, your congruity as a person, your contribution to the world and to society and to yourself - what do you want to know you accomplished in your life?
The second set of questions have to do with expectations. Are you ready to fail over and over again? Are you ready to see a thousand opportuni-ties you’re counting on fail to work out? Are you ready to have a vision of your head of where you know you want to be eventually, and make the sacrifices you will have to to get there? For me, that meant moving in with my parents for almost a year, selling a lot of my things, and getting a part time nanny job to pay my bills.
Lastly, I think you have to know if you can find the right people to do it with you. Nakate launched without seed capitol, and the only reason we’ve been able to keep afloat is because of the people involved - my core team, Mike, Shannon, Antonio, Gina - they’ve made this project possible.
how do you feel now about your job?
My job changes my life on a daily basis. It’s constantly educating me, pushing me, challenging me and moving me forward professionally and personally. It’s the hardest thing I’ve ever done, but by far the most rewarding.
what is the best thing you’ve experienced as a result of this
transition?
Meeting with women from a different culture, with foreign struggles, issues and circumstances, and - together - crossing cultural boundaries and making an international business work, is something I don’t even know how to put into words. It’s exhilarating, it’s terrifying - and it’s something I can’t imagine having lived my life without while I worked for someone else.
what advice would you give to people who are in the process of
contemplating such a transition?
I think May Angelou said it best: “Life loves to be taken by the lapel and told: ‘I’m with you kid. Let’s go.’”
SPRING 2012 | 95
I would own my own bookstore. I worked at one for 4 years and it will forever be my
most favorite job. Books hold a special place in my heart; there’s nothing like getting
caught up in a good story with a great cup of coffee in hand. No job seems as fulfilling as
sharing that feeling with others.
— Sophie, Blog: Just Live Into It
Professional person-who-talks-to-other-people-about-books-all-day. Is that a job? Can
we make that a job?
— Sarah, Blog: To Build Books and Castles
If I could have any job in the world, I would love to sit and listen to children talk all day
long. The way they think and see the world is astounding to me, and I always wish I could
get in that mindset again. I would love to sit and watch them play and then play with
them-fully immersing myself into their fantasies and relinquish all thoughts of reality. In
my future career, I plan on doing my part to preserve a child’s innocence as long as possi-
ble, so that they can enjoy the world as they see it and encourage them to see the beauty
in everything, even when times get tough.
— Lauren
Your TurnWe asked You: What is Your dream Job?
If I could have any career or job in the world, I would be a literary agent or an editor at a
publishing house. I would love to be a part of the process of helping a writer achieve his
or her goal of getting their work published.
— Natasha, Blog: Small and Charming
I would give anything to work in the Smithsonian museums! But just generally I would
love to work in a museum as a curator and the amazing thing is since I’m just going into
college, that is what I’m going to work towards - being an archaeologist and working in a
museum.
— Karman, Blog: Talking Chapattis
I graduated from college without a clue of
where I was headed. At the time, perhaps only
second to my love of words was my love of
Paris. As a double writing and French major,
I had been a Francophile since the first day of
seventh grade French class, but I simply wasn’t
that girl – not the brave, adventurous one who
could leave everything familiar to discover
something unknown. At least that’s what I had
always thought. Yet as I spent one afternoon after
another stressing about my future, I’d wonder,
“What if I’m wrong?”
Several months later, I stared down at an email
acceptance letter for graduate school – in Paris. It
had taken several tough-love conversations with
my parents and their full-throttle encourage-
ment, but voilà, I had my ticket to a life I had
only ever dreamed about - I was moving to
Paris! A fe w months later, as my plane landed at
Charles de Gaulle Airport, I wasn’t just nervous; I
was terrified. For the first time, I was completely
on my own. I didn’t know a soul in the city
where just about every corner looked the same.
Getting lost was an (unintended) daily exercise
and the French that buzzed in my ears was ter-
ribly different from what I had heard in college
classes. Oh brave new world, what had I done?
I’ll never forget, though, the first time I was
asked for directions… in French. I probably
beamed for hours. There were moments when
I felt like I must be living in a dream: pink and
orange sunsets burned behind the Eiffel Tower
as friends and I picnicked into the evening, a
stranger sketched me at a café while I unknow-
ingly studied and then left it on my table with
a wink and a smile, grocery store trips entailed
passing a 300-year old cathedral. Life was thick
with beautiful details and rich moments that
stole my breath.
But it was also a challenge. In the early days,
sometimes all I wanted was a hug from my par-
ents or at least the ability to call them. However,
counting back seven hours, I’d realize it was
only 3:00 a.m. in Texas. I was forced to dig deep
and do things for myself like never before. Each
of these moments – be them difficult or sweet –
was teaching me and forcing me to discover the
real adult Caitlin.
Do Something That Scares YouBy Caitlin Rodgers
SPRING 2012 | 97
Even now, more than a year after I arrived, my
heart still beats wildly as I wander through
streets: everywhere I look there are people,
buildings, and corners filled to the brim with
character that I could savor for hours. It’s in these
hours that I have come to understand that you’ve
got to follow your heart – not just because you’ll
always think “what if?” if you don’t, but because
it has the potential to make you the person you
were created to be. Paris has taught me that the
risk is worth it and that the unknown isn’t some-
thing to fear, but to chase.
{Close}verb
*bring or come to an end
SPRING 2012 | 99
Photo by Ashlee Gadd
Back Story
It might surprise you that this picture
from this issue’s Embellish shoot makes
our hearts really happy. Why? Because it
represents the truth that at the end of the
day, we’re not perfect. Under all of the
thoughtful styling and carefully applied
makeup, sometimes you’ll find a pair of
mismatched socks. Behind the glossy pages
of this 1-year-old online magazine sits a
group of women who do the best they can
to live full, healthy, happy lives but some-
times struggle. And we’re not the kind of
people to hide that fact. In a world where
we compare ourselves to one another more
and more, it’s kind of nice to be reminded
that it’s okay to embrace our imperfections.
Our lives aren’t always going to look like
they came straight out of a perfectly styled
catalogue, but who really wants that? If a
pair of mismatched socks brings a smile to
your face at the end of the day - or while
you’re reading this - then we’re gonna go
ahead and support that. CS
SPRING 2012 | 101
So long as a person is capable of self-renewal they are a living being. — Henri Frédéric Amiel