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Lovely + Easy Bouquet

Lovely + Easy Bouquet

The amazing 70 degree weather has us feeling all the spring feels, so we're featuring this pretty and easy DIY bouquet tutorial from Christina of Farmgirl Flowers.

You will need:

  • 6-10 stems each of three different flower varieties in complementary tones
  • A mixed green bouquet
  • Gardening shears
  • A large vase
  • Optional: 2-3 stems of a whimsical accent flower, like scabiosa or veronica

Step 1: Select your flowers
“I usually pick one bright color to pair with a couple muted or neutral tones because it’s an easy recipe that’s hard to get wrong,” says Christina. “I also make sure that the flowers aren’t all the same shape.” Here, we paired bright pink peonies and orange pincushion protea with softer, more muted coral ranunculus and topped it off with a white scabiosa.

Step 2: Process the flowers and prepare your vase
“First, you need to process the flowers, which is just a fancy way of saying that you need to take the bottom half of the leaves off each stem,” says Christina. Use your shears to gently remove any leaves that will fall below the water line, leaving the top ones in place to help the flowers open. Then, select your vase and fill with cold water.

Step 3: Add greenery
“A mixed green bouquet—available in most grocery stores—will help you get that wild look without having to buy many different varieties,” says Christina. “If you’re fortunate enough to live in a place with lots of vegetation at your disposal, you can also forage from your backyard!” Split your mixed green bouquet in half. Place half of the stems in the vase resting on the left side, and place the other half resting on the right. Think of making an X with the stems.

Step 4: Add first flower variety
Take half of your first flower variety (we used peonies) and stagger them in your hand so there’s at least a 2-inch difference in their heights. Use your shears to trim the stems at a 70-degree angle, and place them in the vase on the right. The lowest flower should start about three inches above the lip of the vase. Turn the vase around and do the same thing with the remaining half of your stems on the other side of the vase (placing them again on the right).

Step 5: Add second flower variety
Take half of your second flower variety (we used pincushion protea) and stagger and cut the stems in the same manner as Step 4. Place them in the vase on the left side. Now turn the vase around and repeat on the other side with the remaining stems (again, on the left).

Step 6: Add third flower variety, plus optional accent
Last, take your third flower variety (we used ranunculus), trim the stems in the same manner as steps 4 and 5, and add them to the middle of the vase. You can fan them out to the sides as well to blend them in with the other flowers. If you selected an accent flower to add, pepper it throughout the bouquet—we used white scabiosa. “We like to add it on the top left, an inch or two above the highest bloom, and then lower on the right side, as if it’s spilling out of the bouquet,” says Christina. “It adds all the whimsy, and makes your eye travel throughout the arrangement.”

Copy and photo credit: Etsy and Josh Gruetzmacher

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Intern | Melisa Capan

Intern | Melisa Capan

We have a fantastic new intern, Melisa and it's been a blast getting to know her! She's a senior at University of San Francisco and is originally from Kansas...

Melisa has a fantastic sense of style and is into the culinary scene as much as we are...the next three months are going to fly by and be full of fun! 

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Back in the Day

Back in the Day

Sometimes reminiscing is a positive endeavor...if approached in moderation, I see it as a celebration of the past. Many moons ago, I dreamed up an organic cotton, low impact dyed bikini that was ethically made in NYC.

I was blown away by what a sensation it became. A one page feature in Vogue with Gisele was the cherry on top.

Thinking back on milestone moments like this helps me to remain open to letting life exceed my expectations. It's oddly soothing to know, I don't have to have it all figured out and sweet surprises can be around the corner.

Photo credit: Norman Jean Roy

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This Saturday! 38Makers

This Saturday! 38Makers

Can you imagine a Pinterest board of hand-picked goods from makers in your city brought to life? SFMade and Pinterest have once again joined forces to curate the 6th Annual 38Makers shopping event featuring 38 makers who manufacture their products and designs in San Francisco.

We'll be offering a festive array of our products for 25% off! Other vendors include Aplat, The Foggy Dog, Siamese Social Club, Roots & Blooms, McVicker Pickles and METTA Good.

Saturday, November 9th
11am to 4pm
Pinterest HQ | 651 Brannan Street, San Francisco

Now is the time to get a jump on holiday shopping, so we hope to see you there! Word on the street, people line up and there is a long cue by opening time, so think about getting there a bit early...

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Second Harvest

Second Harvest

First a poem, then her voice cracks, the emotional toll of the last six months is palpable and rolls into the crowd. Nikiko is recounting how challenging the 2019 growing season has been...unusual monsoon-like rains, hail storms and higher than average temperatures. As the sun peaks over the orchard, we can feel the full range of sadness, frustration, grief, hope and determination the Masumoto family has experienced throughout this year. A sense of gratitude emanates from us all, it’s clear that each one of us is ecstatic to be here, we know it’s not a given and each season we can be invited back to harvest is a blessing...a chance to come together again to take part in something sacred, thanks to the cooperation of Mother Nature and the Masumotos’ exertions. 

I’ve been counting down the days since July 28, 2018 to reunite with my stone fruit family. The pillow soft soil giving way under my boots, the morning rays playing amongst branches heavy with fruit, contented voices floating upwards alongside the billows of dust, the glee of filling vibrant blue buckets to the brim, fully aware each nectarine and peach picked is a small miracle.

Being back at the orchard with ‘our trees,’ I’m taken over by a wave of awe and enchantment. Somehow I’m lucky enough to participate in Masumoto’s harvest for a few hours because they’ve unflinchingly dedicated 365 days of grueling work to ensure their trees will bear a bounty I can reap. And the joy each family member exudes to have us there is remarkable. Their commitment and passion for sustainable farming and building community is beyond words, like a born talent, similar to Mozart composing music, they possess a gift that can’t be stifled and must be shared with the world.

My adoption team is a fun mix of new and familiar faces. As we dive into harvesting, I make new friends and swap stories with pals from last year. After months of anticipation, we’re giddy to see that there are a ton of ripe Le Grand nectarines to be picked, and because this is the last day of harvest, we get to take them all. We waste no time and work diligently, scaling ladders and grasping what we can on our tiptoes - we have a singular, unifying goal: extract all the viable Le Grands!

We move pretty quickly and just as the temperatures are getting close to 100, we’re relieved to have boxed and divided up the whole haul. Ravenous and damp with perspiration, we merrily make our way to the shady center of the orchard for an alfresco brunch prepared by a team of lovely volunteers. The meal is delicious, conversations are easy, Mas and Nikiko swing by to say hello, cheerful dogs sit at our feet and I’m deeply happy.

Adopting a tree at Masumoto’s family farm is not about taking home pounds of fruit, but celebrating this land that has been organically cultivated for 71 years, the camaraderie shared amidst the rows of trees and a magical family that treats you as one of their own.

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Hate It or Plate It | Part 1

Hate It or Plate It | Part 1

We’ve eagerly awaited the debut of Hate It or Plate It on all Food Network digital channels, and yesterday it popped off! Rashad Frazier is a talented chef with a whole lot of personality and we’re looking forward to following along this journey with him for the next 10 weeks...oh yeah, and he’s looking mighty dapper in our turmeric apron! Expect to see a lot more of our best selling style as he wins over his guests episode by episode. 

You can watch it on Mondays at 2pm CT on Food Network’s Snapchat Discover feed and the full episode will also go live on their website shortly thereafter. You can also watch it on FN's Instagram around 4pm EST each Monday...yesterday’s delicious beet toast episode got more than 145,000 views, so we’re pretty stoked! 

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There Are Signs

There Are Signs

You have to notice when the universe is cheering you on...

As Jenny looked to follow her heart and instincts to create an ethical kitchen collection, signs from the universe were sometimes the only thing keeping her going (besides copious amounts of coffee and green tea).

Be inspired by this talk from Tina Roth Eisenberg, founder of Tattly and Creative Mornings. And remember, it is our job to be present and grateful for omens, big and small, to help us keep the faith on this journey called life...

Ps. Happy Full Moon! Our fave Mystic Mamma has you covered, if you want all the astral insights...

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Fresh Out of the Oven

Fresh Out of the Oven

As you know, I strive for zen vibes and expressions like ‘never judge a situation - wait for the outcome’ sound stupendous, but is a concept that is difficult to practice in the heat of the moment. When facing down a less than desirable scenario, I usually go deaf momentarily as the ‘it’s not fair’ song plays full blast in my head. My senses did a full back flip into mania when last November, UPS lost a package full of expensive dress patterns, fabric yardage and samples. As I desperately called the tracking and claims departments for weeks, it became clear they were never going to locate it and really didn’t care about my problems. Poof, the new collection was gone. Usually, I would fly into troubleshooting mode and force things to happen, but this time around I felt paralyzed. And because I didn’t know what to do, I did nothing. I think it was a combo of resignation, disappointment and fatigue, but regardless, my non-action opened up a lot of space in my normally hyper-charged mind.

As the months went by, I found myself not thinking about fashion, but the kitchen, my favorite room in any home. I thought about how much I love food and cooking, as well as all the chefs, writers, bloggers and culinary publications I admire. I mulled over how I would rather talk about recipes than what went down at the last fashion week. And so I began going through all my tear sheets and started a mood board of what my heart was telling me (see below). With a sense of calm, I stepped back and saw this undeniable instinct burning in my belly to create an ethical kitchen collection that was useful and sparked joy with all genders and age groups. I began waking up early to design and plot, the next thing I knew, I had a 4 month accelerated production calendar, serendipitous sparks were flying and very kind people were coming out of the woodwork to help me.

I’m so proud to debut Loyale’s ethical kitchen essentials...each piece is crafted with care in downtown San Francisco and is made of the very best materials. We're donating 3% of our sales to La Cocina and Kitchen Table Advisors, two commendable and inspiring non-profits. The whole collection is now online and I couldn’t be happier to share it with you all. Sometimes unexpected happenstances lead to life changing plans...I judged my lost package situation as a disaster, but it’s clear now, that experience was just what I needed to pause, explore new avenues and pivot Loyale in a direction that makes me smile.

I would like to shout out a huge thanks to Irene, Hannah, Hetal and Skyler, they are the beautiful, talented and generous women you see here and throughout our website...Happy June friends and as always, thank you for following along - this is one wild journey!

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Doing Our Part

Doing Our Part

"I don’t always write about the packaging for the products I review, but I want to today because I think that Loyale does something special. First of all, all my Loyale packages have all come with a really cute postcard attached to the outside. It is an actual postcard that you can (and I have) mail to someone with a nice little message on it. It has a picture of a rooster on it, so I don’t think I need to explain anymore. The garments themselves are packed up in a paper envelope, as opposed to a poly-bag, which I really appreciate. I try to find ways to reuse the envelope as well."

One of our Loyale Ambassador team members, Renée bravely stepped away from Instagram last year and is focusing on what matters to her - writing tremendously informative ethical living musings via her blog, Goblin Shark. She recently wrote an extensive review about our Ballet Tee and reflects on her time as an ambassador...her kind words made us blush! And the above excerpt felt apropos for Earth Day...

To celebrate Renée's lovely musings, Earth Day and the kick off of Fashion Revolution Week, we invite you to use case sensitive code fashionrev2019 for 30% off now through Friday!

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