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Journal

Stripes, a Love Affair

Stripes, a Love Affair

The classic striped tees that we know today originate from the French coastal region of Brittany. The 1958 Act of France saw navy seamen in the area given a striped woven top bearing 21 horizontal stripes (one for each of Napoleon’s victories) as a uniform, known as a matelot or marinière. 

The official Breton top, manufactured locally in wool and in cotton, was eventually adopted by many sailors across the region of northern France, and it was upon a visit to the coast that fashion designer Coco Chanel came across it. The seamen’s attire inspired her to create a nautical-themed collection in 1917, which was stocked in her boutique in the wealthy holiday resort of Deauville in Normandy.

Chanel favoured masculine silhouettes to empower her female clientele, and was famously pictured sporting one of her lose-fitting Breton tops tucked into a pair of wide-leg trousers. High society soon cottoned on and members of the upper class adopted these stripy tops under blazers.

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Outside Lands Food Hit List

Outside Lands Food Hit List

In theory, we’re going to Outside Lands to see Carly Rae Jepsen, Beck, Portugal. The Man, Bon Iver, Jamie xx, and all of the other incredible bands in attendance. But if we’re being totally honest and you know us by now, we’re also going because of the food.

One of our favorite lady boss restaurateurs, Anna Weinberg, has curated an incredible line up of vendors that will help fuel our three day adventure. Our top six must trys?

  • Hawker Fare’s Khao Soi Spicy Tamarind and Pork Egg Drop Soup
  • Powder’s Taiwanese Shaved Snow Cone
  • A16’s Vesuvio Pizza
  • Petit Marlowe’s Truffled Brie Grilled Cheese Sandwich
  • Del Popolo’s Wood-Fired Margherita Pizza
  • Lady Falcon Coffee Club’s Small-Batch Drip Coffee

In a perfect world, we’ll go from show to show completely content because we’ve feasted on an array of unbelievable food SF is famous for...how great is that?!

Photo credit: Aubrie Pick

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Vacay Moments in Daily Life

Vacay Moments in Daily Life

Shoot you guys, I love vacation. I know that this is stating the obvious, it’s just I’ve been ridiculously lucky to have a lot of extra special downtime this summer and now I don’t feel like working as much. I can’t deny, it’s an uphill battle.

I’m all for the expression, ‘Do what you love and you’ll never work a day in your life,’ but let’s get real, doing what I love means I’m pretty much working ALL the time.

Unplugging and getting away from the everyday grind has been eye opening because I’ve realized I’m taking life too seriously. I need to incorporate little vacay moments on a weekly basis to mix things up.

I think for me this means doing things like going to a tiki bar, sitting at a sidewalk cafe, trying to make poke at home and kayaking in the Bay. Any suggestions? What does a vacation moment mid-week or month look like for you?

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Round Jubilance

Round Jubilance

Surprisingly large plumes of dust rise from each step I take; the 7am sun, low on the horizon is already exceedingly strong and there's a group excitedly forming around Mas, the beloved proprietor of Masumoto Family Farm, an 80-acre organic peach, nectarine and raisin farm near Fresno.

I join the fray, not wanting to miss any of the orientation and truthfully, the air of fellowship and camaraderie is magnetizing. Since moving to SF, being part of a group, and the companionship that comes along with it, is more rare (getting better by the month, but still fairly infrequent); I feel a sense of oneness with everyone present because we're all preparing for the noble task of harvesting.

While I feel light hearted and the instructions are simple enough, there's a sense of responsibility...Mas and his family have spent all year fully committed to extremely long hours, stress surrounding weather conditions and hard physical work to ensure a spectacular crop and now we're here to pick the last of the fruit for the season.

The well thinned trees are heavy with fruit and the orchard feels both solemn and majestic, like a place of worship. We're grateful for the shade they provide as we all begin to gently squeeze peach after peach to ascertain if it is the right time to pluck it from a branch, its birthplace and home. Empty boxes become full and our hands become sticky from devouring robustly ripe fruits, dusty skin and all. My harvest team and I all talk cordially and easily, the fruit and the task at hand tying us together, creating a bond amongst strangers that is so effortless...it's easy to forget we aren’t all old friends catching up and shooting the breeze.

Hearing Mas and his family speak of their work both in person and through their writings, it's abundantly clear that with all their efforts, they hope to create something special with each tree and every fruit; they are undoubtedly accomplishing this, but I believe their true gift is the community they're building one peach and nectarine at a time - the beauty of this is that fruit lasts a season, but community lasts a life time. I won’t soon forget my experience in Del Rey and the feeling of how blessed I felt to be a part of the Masumoto family and farm, even for just a brief few hours.

Note: I learned of the Masumoto Family Farm tree adoption program from Real Food Real Stories, for more info. about both visit www.masumoto.com/adopt-a-tree-2 and www.realfoodrealstories.org.

Photos by Mya Hwa

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Rosé Sangria with Nectarines

Rosé Sangria with Nectarines

Savor the season and whip up some delish sangria!

Ingredients
3 (750-milliliter) bottles rosé, chilled
½ c brandy
2 tbsp St-Germain elderflower liqueur
Juice of ½ lime
1 cup cherries, pitted
1 or 2 ribbons orange zest
1 orange, sliced
1 nectarine, pitted and sliced
½ cup frozen blueberries
Seltzer or club soda (optional)
Ice (optional)

Directions
Pour the rosé, brandy, St-Germain, and lime juice into a large pitcher, bowl or container. Stir with a large spoon. Add the cherries, orange zest, orange and nectarine.

Refrigerate for 1 hour so the flavors can come together. Right before serving, add the blueberries and, if desired, a splash of seltzer and some ice.

Note: Try a full-bodied rosé, such as those from Bordeaux or a Malbec rosé from Argentina, and use a vegetable peeler to get the zest just right. As for the fruit, you can swap in peaches and grapes for the blueberries and nectarines.  

Makes 10 to 15 servings.

Recipe and photo from the Cherry Bombe Cookbook

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Feels Like Summer

Feels Like Summer

Out of nowhere and much to our delight, Childish Gambino updated his YouTube page with Summer Pack...if you miss Frank Ocean's on the reg mixtape drops, like we do, you should add Summertime and Feels Like Summer to your daily playlist! If you need more sultry summer tunage, you can also check out CG’s Kauai Mixtape (Sober is the jam)...

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Friday Feels | Pineapple

Friday Feels | Pineapple

The wonder fruit
the fragrance, the flavour
the juicy slices
the sweetness, the taste
the aura, the delicacy
the charm, the satisfaction
the light yellow catalyst
stimulates the mind
with the energy of freshness
outer skin rough and dry
but the inner is a juicy buy
the taste of pure love
the cheek muscles
blushing into nice dimples....
the pineapple effect. 

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Giveaway Winner | @acjarrett

Giveaway Winner | @acjarrett

Hi, I’m Andrea! I am a violinist in the St. Louis Symphony Orchestra, and live in STL with my husband and shelter pup named Chester. I got into slow and ethical fashion through learning to knit and exploring the process of how clothes are made, and have been curating my closet for about two years! My husband and I love to travel, and our most recent vacation was to Portland (Oregon) and Seattle. I use my Instagram page as a place to showcase ethical and sustainable brands, and how I like to style these makers’ pieces.

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Still Gone

Still Gone

Hi friends, the vacay mode got real...Hawaii was a dream, and now I'm finding my footing again in SF! Pat Conroy said, "Once you have travelled, the voyage never ends, but is played out over and over again in the quietest chambers. The mind can never break off from the journey." I couldn't agree more - however the team and I will be back in turbo mode before you know it, stay tuned! xo

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Poke Primer

Poke Primer

I’m elated to report I’m in Hawaii for a little R and R! Two activities are ruling my vacay - relaxation and poke.

Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish, tossed over rice. Bon Appétit’s Where to Find the Best Poke in Oahu was a fantastic read, as I organized our itinerary.

My plan is to hit up Tamashiro Market, Ahi Assassins and Ono Seafood, if not more and report back!

Photo credit: Bon Appétit

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