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Journal

Give your eclipse glasses a 2nd chance!

Give your eclipse glasses a 2nd chance!

Partners of Astronomers Without Borders will be collecting glasses after the eclipse, to be sent to schools in South America and Asia when eclipses cross those continents in 2019! If you want to help this effort, AWB will announce details soon; they have corporate partners who will be receiving and processing the glasses for them. Sign up for their newsletter for more details or follow them on Facebook...Don't waste, donate!

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Small Farm Saturday | Funny Girl Farm

Small Farm Saturday | Funny Girl Farm

In Durham, NC there is sweeping, beautiful acreage right off the highway where Funny Girl Farm calls home. In addition to growing a variety of non-GMO vegetables, they raise heirloom chicken breeds that spend their days on fresh pasture enjoying worms, seeds, bugs and weeds. FGF’s hens lay their eggs and sleep in a portable “egg-mobile,” which is moved throughout various pastures; employing this method, they’re able to provide a healthy environment for both the birds and the land. Their eggs are sold to local restaurants, like Andrea Reusing's The Durham and direct to consumers at the FGF farm stand at 504 Erwin Road. We’re excited to share that FGF has a retired hen adoption program. Chickens can live 8 to 10 years and by the time they reach this age they are rarely laying. If you’re interested in adopting a four year old hen as a pet and giving her a second lease on life, fill out FGF’s form here. They’ve successfully found homes for more than 100 hens, but there are still several dozen available for adoption, so we encourage you to contact them. 

Photo credit: Sara Coffin Photography for Loyale

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Light + love

Light + love

There is so much that could be said about the horrendous events in Charlottesville yesterday, but MLK Jr. says it best - "Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that." May you rest in peace Heather Heyer.

Artist credit: Stephen Alcorn

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It was written in the stars

It was written in the stars

Close to eight years ago, I was a stranger in a new town, wandering aimlessly around each day, trying out a fresh start. I had just moved from Harlem, NYC to Winston-Salem, NC and while I was ready for a big change, it wasn’t washing away all the apprehension, doubts and fears rattling around in my mind. To calm my nerves, I decided to focus on the task of furnishing my small bungalow and as one does, I started scouring Craigslist in search of reclaimed, vintage and refurbished pieces…that’s when the universe sent me a wink that would drastically change my North Carolina life for the better.

You see, I made an inquiry for some charming old timey wooden chairs and a lovely woman, Faith said they were available and she needed to get rid of them due to a move, so we arranged a time. I headed her way, purchased the chairs and then we spent two hours talking and laughing. It was splendid and during our impromptu hang, she said she would introduce me to a friend of hers that would enjoy meeting me and hearing about Loyale. A few weeks later Faith moved to England and I met Sara at a funky coffee shop; we immediately clicked and had an absurdly good time. I can’t deny, I was anxious to make new friends, but when I met her, I knew I was in the presence of a good egg, a light up the room kind of gal. It was a pinch myself moment because I couldn’t believe I was going to be that lucky - girl moves to a strange town and meets her new best friend in the first month - but this was indeed the case.

As the years have progressed with moves, breakups, job changes and losing loved ones, our friendship has held steadfast due greatly in part to Sara’s gracious, kind, patient and magical spirit. Periodic hangs have morphed into daily messaging, essential weekly meet-ups and important artistic collaborations. È scritto nelle stelle (it was written in the stars) is the only way to explain our coming together and subsequent kinship. I couldn’t be more grateful to Sara for being the wonderful, talented person that she is or more thankful to the universe for choreographing our meeting.

We've made a little behind the scenes film that shows off some of that light Sara effortlessly throws off to those fortunate enough to be around her...

XOXO

Photo credit: Anna Routh Photography

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Must Read | The Underground Chefs of South LA

Must Read | The Underground Chefs of South LA

It's refreshing to come across uplifting and insightful stories about chefs we've never heard of that are owed their due. This California Sunday Magazine article by Lara Rabinovitch, accompanied by vivid photographs by Oriana Koren, does just that; it whisks you into an intriguing world where elbow grease, MacGyver-style rigged kitchens and family influences rule the day. Bravo California Sunday Magazine team for a brilliant read!

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#Classicnotbasic

#Classicnotbasic

To dispatch our new hashtag that briefly epitomizes Loyale’s slogan, Premium Everyday Essentials, we’re spotlighting an iconic culinary favorite - roast chicken. So simple and yet if handled correctly, it can be transcendent and unforgettable. Classics are deceptively basic, but there are subtle distinctions that make all the difference. Same goes with fashion, if the best ‘ingredients’ are used and executed with care, a simple garment is elevated and becomes your go-to, can’t live without wardrobe essential. Because classic is not basic, we’ve adopted the #classicnotbasic hashtag and we’re sharing one of our favorite chicken recipes from the lovable and revered, Jacques Pépin (aka le grand-père of transforming elementary ingredients into culinary classics).   

Classic Roast Chicken
Browning the bird helps prevent the skin from tearing later on. Roasting it at a high temperature crisps the skin as it protects the flesh, keeping it moist. And cooking the chicken on its side helps the legs, which usually take longer than the breast, cook faster, and also keeps the breast moist.

Ingredients

  • 1 3 1/2 lbs chicken (preferably organic)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Instructions
Take your chicken out of the fridge at least 45 minutes before you start roasting it. If it's still refrigerator-cold when you put it in the oven, your cooking time will be longer, and your chicken won't be as tender. Preheat the oven to 425 degrees. Ensure the chicken is dry inside and out; wipe with paper towels if needed. Sprinkle the chicken inside and out with the salt and pepper. Heat the oil in a large ovenproof nonstick skillet until it is hot but not smoking. Place the chicken on its side in the skillet and brown it over medium-high heat for about 2½ minutes. Turn the chicken over and brown it on the other side for 2½ minutes. Place the skillet, with the chicken still on its side, in the oven and roast, uncovered, for 20 minutes. Turn the chicken onto its other side and roast for another 20 minutes. Finally, turn the chicken onto its back, baste it with the fat that has emerged during cooking, and roast for 20 minutes, or until an instant-read thermometer reads between 150 and 160 degrees. Remove the chicken from the oven and place it, breast side down to keep the breast meat moist, on a platter. Wait 15 minutes before carving to let the juices settle; don’t cover the bird with foil after it is roasted, or it will steam and taste reheated.

This recipe is from Jacques Pépin’s recent book, Poulet & Légumes.

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