Fount Leather Goods
Ben Ashby
Heath recently sat down and was able to chat with Jackie and Phillip Watcher of FOUNT, a leather goods business based in Cleveland, Ohio to learn more about them and their brand.
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A Handmade Holiday
Ben Ashby
A Handmade Holiday
The History + Art Behind Vintage Valentines
Valentine’s Day is a decidedly handmade celebration. How can it not be when love is so personal, friendships so treasured, and the traditions of the holiday so old, that a simple love note penned from the hand seems a most apropos gesture of the heart?
At one point or another, we’ve all ventured to fashion a Valentine card. Bits of construction paper, the frill of a doily, markers, crayons…these are the things of school days’ crafting that have survived memory and time. They’re still present at the most technologically advanced of today’s grammar schools and likewise, in our habits of dashing off a love note festooned with a doodled “heart” or an “x” and an “o”…or two.
We learned early on, the gesture of a simple card is perfect, if the sentiment is true. Valentine’s Day is best celebrated when we're given the excuse to express sweet feelings in a few, well-chosen words, or with the help of a more-clever writer’s imprinted ditty or eloquent dedication.
And while there are a legions of commercially produced Valentines onto which you can add that personal flourish, something given by hand – however simple, charms the recipient. Indeed since Valentine cards predate postal service by centuries, those most traditional among us still hand deliver cards – a gift in themselves -- with envelopes unsealed, simply tucked in as etiquette dictates all hand-delivered correspondence should be.
A Peek at the Sweetest Holiday’s History
While there is little reliable information to confirm one Saint Valentine, the most common of histories describe him as a Roman priest imprisoned and killed for marrying Christian couples. That said, we have acknowledged February 14 as the feast day of “Saint Valentine” since the 1400s. This feast day has grown in fact and fable, history and tale, and has long been associated with the declaration of courtly love.
The first statements of love in honor of Saint Valentine’s Day, were said to be sung or recited and are referred to as poetical or amorous addresses. Handwritten notes emerged in the 1400s with the very first written Valentines attributed to the imprisoned Charles, Duke of Orleans, in 1415. During his time of confinement in the Tower of London, the besotted young Duke passed time writing romantic verses for his wife, far off in France. More than 60 of his heartfelt poems have survived and are preserved among the treasures of the British Museum.
So how did Valentine greetings become tradition in a time when reading and writing, paper and pens were not the things for the common man or woman? Love finds a way.
The tradition of putting forth heartfelt sentiments continued as it could among Western Europeans and by the Eighteenth Century exchanging written Valentines was in vogue among the educated and wealthy, and an emerging tradition among those with less means.
The San Francisco Guide to Nature
Ben Ashby
When I travel I really want the best of all possible worlds to be right around me. I want nature, I want the city, and I want it to mix perfectly together. This was my first trip to San Francisco and I had no idea that this city would provide both worlds with great ease. The idea behind this trip was to spend three days in San Francisco. Our goal was to spend as much time as possible photographing the area. Before we arrived Paige had already made a list of all the places and spaces she wanted to visit. We broke those into three areas and decided to tackle one area a day. The following is our guide for three days in San Francisco.
For the trip our home base was the Marker Hotel. It is just a few blocks from Union Square and has much of the city within walking distance. Their onsite parking made frequent in and out trips super easy.
Day One: The Golden Gate Bridge and North
We’ve all seen that opening to Full House. We’ve seen the car and the family going across the bridge, and as kids we all dreamt of the day we too would go across. That nostalgia is most certainly why the northern area had to be our first location.
This guide can really be done in any order,
we typically plan things around the position of the sun.
Stops:
Golden Gate Bridge (Fort Point) — this Civil War era fort sits under the south side of the bridge. The area around it provides a perfect spot to get that under the bridge photo or a shot of Alcatraz in the distance.
Muir Woods — we were really surprised at the sheer beauty of this park. The redwoods, while only 2/3 the size of those found further inland are still massive and truly a sight to see. The wooden footbridges throughout the park create a wonderful aesthetic and harken back to days gone by. Do this park during the day as light is on short supply below the tree canopy.
Mount Tamalpais — go at sunset. This mount is one of the highest peaks in the bay area. Known for its golden hills and its views above the clouds and fog this is the best photo moment of your trip. While there we were surrounded by grazing deer and other wildlife.
Fort Baker — is on the northern side of the bridge. It gives glorious shots from above the bridge looking into the bay. This spot is usually crowded. Plan enough time to hunt for parking. The view is worth the wait or hike.
Kirby Cove — there is a swing that hangs over the water. It is the perfect photograph, but it requires a rather long and steep hike. We did not venture to this spot, but have heard it is worth the hike.
Point Bonita Lighthouse — the hours at this lighthouse are odd. Check the hours before you go. Once you’re there follow the audio walking tour to learn about the park and the lighthouse. It was a highlight of the short trip to the lighthouse. From here you get a really wide shot of the entire city, bridge, and bay. Hike up above the lighthouse for amazing views of the Pacific.
Sadly we didn’t take any time for food stops while north of the city. We ended our day at the Cheesecake Factory.
Day Two: Inside San Fransisco
Sutro Bath Ruins — we started our day well before sunrise. Paige’s favorite spot of the trip was our sunrise at the ruins of the Sutro Baths. When built in the late 1800s it was the largest indoor pool complex in the world. The entire property burned in the 1960s and the ruins have since become iconic for their weathered concrete pools and amazing glassy reflections. The waves of the Pacific crash along the shoreline behind the ruins. Before you go educate yourself on the ruins. It was a fascinating story. If you go in the afternoon or evening eat at the historic Cliff House on the cliffs above the ruins.
Lands End — this park and area of the city is heavily wooded and sits along the coast. We stopped at two beaches to get views of the bridge in the distance. We also spotted cute sea life along the shore. Locals say Baker Beach is a great stop for views of the bridge.
Ferry Building — the perfect stop for breakfast or lunch. Vendor and food stalls line the hallways of this historic building. From here you can take a ferry across the bay for wonderful shots of the city.
The Painted Ladies — the iconic park scene from the Full House opening comes to life high on a hill in the city. If you’re looking from the house with the red door that the Tanner’s lived in…you’ll find it three short blocks away.
Day Three: South of San Francisco
For our final day we wanted to see the area south of the city so we would be closer to the airport.
If time allows go to Big Sur. Before you go check on road conditions. If the weather and roads are good this is a must do drive while in central California.
Bixby Canyon Bridge — a classic on Highway 1. Wide turn offs allow for sweeping views of the bridge as it crosses the cliffs of this historic highway.
Shark Fin Cove – sunrise at Shark Fin Cove is a must do. Rock formations out in the water look identical to a shark fin. The sand covered cove has a cave with crashing waves surrounding it. This is the spot to get your coastal pacific cliffs image. Stop for breakfast in the town of Davenport after you leave the beach.
Big Basin Redwoods State Park — surround yourself with hundreds of ancient redwoods as you take leisurely hikes. The roads into the park also allow for high vistas above the tree lines.
Sadly we know we missed many other spots are the city and around Central California. When planning your trip to the region keep in mind that many of the roads are winding and steep. Speeds are slow, but with nature all around you, surely you’ll want to drive slow and take it all in. Cell service is rather spotty in most of the areas, even those just a short distance from the city.
Our Tips for Your Trip
1) Our biggest tip for visiting this area is pack plenty of water. While the city and the bay area typically has a cooler wetter climate, you’ll notice as soon as you leave the bay that the temperatures rise. Pack water and plenty of snacks.
2) When renting a car keep in mind that you’ll most likely be staying within the city. Think compact. The majority of the roads to the parks are easily doable in a compact car. Small cars also allow for easier maneuvering around the tight switchbacks.
3) Plan ahead. If Paige hadn’t been as well prepared with a list of all the places she wanted to see we wouldn’t have been able to plan as strategically to fit in as many stops as we did.
4) Slow down. After years of doing these overly fast photography trips I can assure you nothing is worse than rushing. While you may think you’re only in these places for the photographs, you want to enjoy your time there. Slow down and step away from the camera. Create an experience and a memory to go along with your photos.
5) Make friends with locals. While looking at a map in a coffee shop a local beside us offered her recommendations for local restaurants and shoppings spots. Take their advice. Nothing is worse than a bad food experience.
6) Leave the selfie stick at home. When you’re traveling please be aware that you aren’t alone. Don’t ruin others memories by parading around selfie sticks, live streaming, or droning your entire experience. Ask someone to snap a photo of you, or stick to images of nature.
SPECIAL THANKS TO: JDV HOTELS (THE MARKER) || BH PHOTO (WE USED A CANON 5D MARK IV) || MAKERS MARKET, AVIATE, STOCK MFG CO, AND BUCK MASON FOR CLOTHING AND ACCESSORIES)
Additional thanks to: National Car Rental and Delta Airlines
The Art to Scone Making
Ben Ashby
THE ART OF SCONE MAKING
By: Debbie Anderson || The Scone Lady
Photography: Kimberly Taylor
Walk into a tearoom in the UK and order a scone, and you will be given three options —plain, sultana (with golden raisins), or cheese. Google “scones” here in the US, and you will find that the flavor options are limitless. There are recipes for everything from the traditional plain (or cream) scone to a wide and creative variety including blueberry, cranberry, pumpkin, gingerbread and countless other flavors and combinations. We Americans have taken the traditional British teatime treat and added our own unique twists and creativity to that simple little quick bread.
When I first started baking scones, I began by working my way through a book of scone recipes. Each recipe was specific to a particular flavor of scone and seemed to require significantly different ingredients than the previous recipe. It actually became fairly annoying to have to go on a search through the pantry to find out if I had all the ingredients needed to bake a particular flavor of scone. Many, many of those early scone-baking sessions resulted in the neighborhood birds and squirrels enjoying a scone feast—for countless recipes resulted in dry and tasteless scones.
As I became more adept at scone baking, I began to understand that the secret to flavor variety was not going to be found in a cookbook of 100 different scone recipes. Rather, the key was to find a good base (plain) scone recipe (or scone mix) and then learn how to adapt that scone into a multitude of flavors. If the plain scone wasn’t good—then no amount of additions and toppings were going to improve its flavor.
And so the quest began. I finally found a scone recipe which met all of my criteria for the perfect scone, and over time I learned how to change it to create distinctly different flavors. Sometimes that adaptation was born of necessity—I can’t tell you how often I stood in front of the pantry frustrated that I was out of sugar—or chocolate chips—but I had brown sugar on hand, or canned pumpkin—and suddenly a new flavor was born. It does help, I learned, to have completely honest and captive guinea pigs—in my case, my then-teenage children and their friends, who were always in and out of the house and more than willing to sample a new scone flavor.
I have learned a few things over the years—and made a lot of mistakes as well. I was convinced that there was no mistake anyone could make that I haven’t already made—until one of my customers (a Bed and Breakfast owner) confessed that she set her oven on fire one morning while baking strawberry scones (and sent her husband down the street for an emergency bakery run!).
Creating a different flavor of scone is really pretty simple—as long as you follow a few basic principles of baking.
Keep the total volume of liquid the same as what is called for by the recipe or mix directions. For example—suppose you want to make a pumpkin flavor scone, and plan to add some pumpkin puree to the scone recipe. The puree behaves like a liquid—so you will need to cut back on the liquid called for in the recipe, and replace that liquid with pumpkin puree. If the recipe calls for 1C liquid, and you want to add 1/2C pumpkin puree, then spoon the ½ C of puree into your measuring cup and then bring the total volume up to 1C with the liquid called for in your recipe (usually cream/buttermilk/milk). Stir to blend completely, and use when directed in the recipe.
Do not change the total amount of dry ingredients called for by the recipe. Let’s way that your recipe uses 2C flour, and you want to add oats to the dough. To do that, you will need to cut back the flour by the same WEIGHT as the oats that you add. Dry ingredients are most accurately measured by weight, not by volume. (an easy rule of thumb here—3C of flour weighs 1 pound).
Different ingredients get added at different stages in the scone making process. You have three basic stages of scone making—measuring the dry ingredients into the bowl—cutting in the butter, and then blending in the liquids to create your dough. In general, dried spices get added to the flour mix, before cutting in the butter. Nuts and dried fruits can be added after the butter is cut in, but before the liquid is added. Fresh or frozen fruits are best folded into the dough gently after the dough is made, but before you cut the scones (see side bar for specifics). I learned this one the hard way—I was making blueberry scones for the first time, and put the berries into the bowl after the butter was cut in—then tried stirring in the buttermilk. Immediately the berries began to crush and spread blue juice and goo throughout the dough. That batch of scones has been immortalized in our family history as the day mom created Smurf scones!
Some of the easiest ways to change the scone flavor include:
Swapping brown sugar or a combination of white and brown sugar for the granulated sugar usually indicated in the recipe.
Adding dried fruits or nuts to the dough. Classic is always a winner. If you want to kick the results up a notch, toast the nuts before adding them to the flour and butter mixture. It not only intensifies the flavor but it helps maintain the texture and crunch during the baking process.
Enhance the flavor with spices, extracts, or citrus zests. Spices such as cinnamon, ginger, cloves, allspice, and nutmeg are natural add-ins, depending upon the flavor you are trying to produce. Citrus zests will also flavor the dough, as well as enhance the flavor of many different fruits you might be choosing to add (think blueberry lemon or cranberry orange). Dry spices can be added before the butter is cut in; zest should be added after cutting in the butter, but before adding the liquid. If you are adding extracts, stir the extract into the liquid ingredients before adding them to the bowl.
Add fresh or frozen fruits to the dough. If you are using frozen fruit, do NOT thaw the fruit before adding it to the dough. In general, soft fruits and berries are best added gently by hand once the dough is completely formed, but before you cut the scones. Roasted apples are an exception and can be added to the butter/flour mixture, before the liquid is added.
Fruit or vegetable purees can be substituted for much of the liquid ingredients. Remember to keep the total volume of liquid equal to the amount of liquid called for in the recipe—otherwise you will end up with a very soupy dough. Substituting purees for some of the liquid ingredients works particularly well in recipes that call for cold butter to be cut into the flour mixture, and then a liquid such as buttermilk, milk, or cream to be added. I would be cautious about this substitution when there is no butter in your ingredient list. In this case, the recipe likely calls for heavy cream, and the cream is then the sole source of fat for the baked scone.
During the holiday season, I like to take my plain scones and dress them up with holiday flavors. My current favorites include Cranberry Gorgonzola , Apple Ginger, and of course Pumpkin Spice.
Pumpkin Spice Scones—Using your favorite plain base scone recipe (see below if you are still searching for the perfect scone recipe) or mix, make the following additions/substitutions:
- Add 1T pumpkin pie spice to the dry ingredients, and stir to distribute evenly
- Cut in butter as directed
- Substitute half to 2/3 of the total liquid called for in the recipe with pumpkin puree (NOT pie filling!). Blend the puree into the milk/cream/buttermilk, and then follow the recipe as directed to create your dough.
- Pat out to a thickness of ¾-1”, cut into desired shape. Bake immediately or freeze dough for baking later.
* The baking time might be extended by a few minutes, since the pumpkin puree adds to the density of the dough.
Cranberry Gorgonzola Scones —These scones smell absolutely wonderful in the oven, and are a perfect addition to a lunch or supper of soup and salad. Again, start with your favorite base recipe or mix.
- Once the butter has been cut in, add 4-5 oz (a small container from the grocery store) crumbled gorgonzola cheese.
- Add milk/cream/buttermilk as directed and form your dough.
- Pat out the dough on a floured surface and add a generous handful of fresh or frozen cranberries to the top of the dough.
- Fold the dough over onto itself 2-3 times (again, do not overwork or knead) and re-pat the dough to the desired thickness (I recommend ¾-1” thick).
- Cut into desired shapes and bake immediately or freeze dough to bake later.
Apple Ginger Scones—these are a little trickier to create, but are well worth the effort.
You will need:
- 1C roasted apple chunks (peel, core and dice 2-3 baking apples. Place on cookie sheet and bake at 375 until fork tender—15-20 minutes). Cool completely before using.)
- 1T Powdered Ginger
- 1/2C unsweetened applesauce
- Molasses (2T or so)
- 1/2t cinnamon
- 1/2t allspice
- Brown Sugar
(When I make these, I actually usually start with our (Victorian House Scones) Gingerbread Scone Mix.)
If you are starting with a plain base recipe
- Substitute brown sugar for the white sugar.
- Add 1 heaping T of powdered ginger, 1/2t cinnamon, and 1/2t allspice to the flour and other dry ingredients. Stir to distribute spices evenly.
- Cut in the butter as directed by the recipe. Add the cooled roasted apples to the mix and stir to distribute throughout the mixture.
- Blend together 2T molasses and 1/2C unsweetened applesauce, then bring up to 1C (or total volume) called for in the recipe. Stir into the flour/apple/butter mixture to form the dough. (if less total liquid is called for in the recipe, reduce the molasses and applesauce proportionately).
Turn out onto a floured board, pat to desired thickness, and cut into desired size and shape. Bake immediately or freeze the dough to bake later.
Scone Making Basics Sidebar
Use cold (or even frozen) butter when making scones. A very easy way to cut in icy cold butter is to first grate it with a cheese grater. Wrap it lightly and freeze for 15-20 minutes (while you assemble the rest of the ingredients). When you are ready to use the butter, drop it into the bowl, and cut it in with a pastry cutter, or mixer or food processor. It will go in very quickly, and leave perfect little nubbins of butter scattered throughout the mixture.
Handle the dough very minimally. The less the dough is handled and kneaded, the lighter it will be. I once saw a demonstration where the woman was incorporating the liquid into the butter/flour mixture with her hands—or rather, with just ONE hand. When asked why, her comment was that this way she would have scones, not STONES. Using both hands together would result in the dough being kneaded and overworked thus yielding tough and dry scones.
To add fresh or frozen fruit to the dough, pat the dough into a circle as if you were getting ready to cut your scones. Put a generous handful of fruit such as blueberries on top of the dough. Gently fold the dough over the fruit 2-3 times, and then gently re-form the circle. This process will work the berries into the center of the dough. Take care not to overwork or knead the dough. Reform the circle and cut the scones into desired shape.
Links to some basic scone recipes or mixes
www.elmwoodinn.com/recipes/elmwood_scones.html (offered with permission of Bruce and Shelly Richardson of Elmwood Inn Fine Teas)
www.kingarthurflour.com/recipes/scones-recipe
(Each of the above recipes call for eggs. Not all scone recipes need eggs—our mix uses no eggs, and buttermilk rather than heavy cream or half and half.) Ultimately your favorite scone recipe or mix is going to be what you believe tastes the best!
Slow Cooker Chocolate Covered Pretzels
Ben Ashby
If you're anything like me you have an irrational fear of burning chocolate. I found a solution for this by melting chocolate in a slow cooker. Basically you're creating a double boiler, but one that will melt your chocolate and allow you to work at your own pace. This winter I've been creating several treats with melted chocolate. Below is my way of melting chocolate in a slow cooker.
Chocolate Covered Pretzels
This technique works for any kind of treat you'd like to create using melted chocolate.
Fill your slow cooker, I use a Kenmore 5 Quart Slow Cooker, with several inches of water. You will want it to go about 2/3's up the side of your bowl you'll use for melting. Turn your slow cooker to low or high, depending on how long you have to create your treats.
Place your chocolate chips, chunks of bark melts, or whatever sort of chocolate you will be melting into a microwave safe bowl. Place the bowl into the water, making sure not to get any water inside the bowl. Water in the bowl will cause the chocolate to be grainy.
Allow your chocolate to slowly melt, uncovered. Stir on occasion to ensure even melting.
Once the chocolate is fully melted dip your pretzels into the chocolate. Place on waxed paper to cool. If you'd like to sprinkle with sprinkles, do so while the chocolate is still hot. If you're in a hurry place in fridge or freezer to speed up the cooling and setting process.
I found that one regular size bag of chocolate chips will cover around 40-50 pretzels.
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Images created with Canon 5D Mark IV | Slow Cooker by Kenmore
American Field Portraits
Ben Ashby
Last month Paige and I popped into American Field Brooklyn to do a natural light portrait series. The concept was inspired by a series GQ created at American Field a few years ago...but we decided to change it up a bit by incorporating natural light and natural elements we had sourced from various thrift and antique stores in Brooklyn.
AMERICAN FIELD PORTRAITS
BY PAIGE DENKIN
AMERICAN FIELD PORTRAITS
BY BEN ASHBY
Make Canning Jar Snow Globes {with Tractor Supply Co.}
Ben Ashby
This Christmas I have been in an uber crafty mood. This is the first Christmas I've actually enjoyed in years. For some reason I wanted to challenge myself to make lots of budget friendly projects, decor pieces, gifts, and Christmas themed goodies. The following series is a grouping of projects I teamed up with Tractor Supply to create using items from their stores.
The challenge was to create the projects and have them use at least one item found at your local Tractor Supply. This is a series we will continue into 2018.
CANNING JAR SNOW GLOBES
The first project was creating these simple canning jar snow globes. The jars were an easy find in the canning section of Tractor Supply. These are the same jars you would use to do at home canning of fresh vegetables from your garden or farmers market.
I decided to select a variety of sizes so I could create groupings, however since these jars come in multipacks, feel free to stick with them all being the same size. I would recommend the pint and quart jars, as the half pints are too short for most trees to fit in.
Materials:
Canning Jars (size is your preference)
Hot Glue Gun
Fake Snow
Twine, String, or Ribbon
Shop Cloths
Paint pens or Oil Based Sharpies
Small Embellishments (we used bells and greenery)
Directions:
1) Take your jar and make sure it is clean.
2) If you would like to draw designs or illustrations on your jar, now is the time to do so.
3) Using hot glue anchor your trees or figurines to the bottom of the jar. Place the glue on the tree or figurine then insert it into the jar.
4) Fill to the desired level with fake snow. You can also use epson salt for a more refined look.
5) Depending on how you'd like you're red shop cloth to look:
For a close cut, trace a circle around a jar lid on the shop cloth. The circle should be slightly larger than the lid of your jar. Cut and glue to the top of your lid. The ring will hide any rough edges.
For a more creative homespun look cut a liberal circle from the shop cloth. Place the lid and ring on the jar and tighten. Place the cloth over the top and tie down with ribbon or twine.
To finish the jar simply embellish with festive adornments. We used hot glue to adhere them to the jar.
Create trios and groupings for a festive filled moment.
Authentic Lives | Andrea Tamburrini
Ben Ashby
Known for his delicious European moments, here are some images from our archives by Andrea.
Authentic Lives | Alex McDonell
Ben Ashby
We’ve been friends with Alex for forever. We recently discovered some of his early work in our archives. Check it out.
Authentic Lives | Scott Bakkin
Ben Ashby
Canadian photographer Scott Bakkin is known for his landscapes of the Canadian Rockies and the western regions of Canada. Over the years we’ve collected a few of our favorite images by him....
"Shortly, It Will All be Memories" || Meet Patrice Plouffe
Ben Ashby
Photographer Patrice Plouffe has enchanted us with his dark and moody landscapes from across the globe. We wanted to learn more about his photography and his adventures so we sat down for a chat.
Why do you adventure? When I’m on an adventure, I am by myself. Being far away from others and big cities makes me feel alive and helps me manage my stress.
Why do you explore? I love to take pictures of wild animals. I explore to be able to find their most hidden dens and capture pictures of them in their natural state.
Why take risks in life? I used to never take risks I was comfortable with the stability. But things happened in my life and that’s forces me to push myself and my limits. Sometimes even if you don’t want to, you have to. Personally, my best memories are from when I took risks.
Where are you from? I am from Québec, Canada. I was born and raised the very small town of Saint-Sulpice (population of about 2,000). My backyard was fields and forests. I think that’s why I’ve always loved wildlife and why I’ve always had a special connection with nature. Presently, for work, I live in the much bigger city of Montreal, unfortunately. I do however on weekends get out of town as much as I can!
What is your 9-5? I am the project manager for a downtown Montréal artist/designer company.
When you were growing up what or who did you want to be? When I was very young I wanted to invent things, like an industrial designer. After, a little older, I started to play guitar and was in a band. So at that point I wanted to be a rockstar (haha). I’ve always be a very creative person: I play music, I draw, I take pictures. My big goal is to live off my art.
Favorite place you've visited? Everywhere in Iceland, but Jökulsárlón blue lagoon was magical.
Place you most desperately want to visit? Indonesia
What is the single greatest moment of human humanity you've experienced while traveling? I will always be amazed how generous people are towards strangers.
When I was younger I played music in a band. We used to do a lot of shows and tours away from home. For weeks we had little money and no place to sleep.
People were always ready to invite us in to their homes, let us take showers and made us food even though they didn’t know us personally. There was also one family in Iceland that will always be in my heart. They were so generous with my friend and myself. They invited us, complete strangers, into their home. They made us dinner, gave us a place to sleep, shared their knowledge of Iceland with us and even lent us their car.
What has changed about you because of your travels? I'm much more grateful for what I have in life. I enjoy the simple things that surround me.
If you could travel with one person in history or in present who would it be and why? I am used to traveling alone but if I had to choose it would be with my good friend Micheal. He’s not complicated, he’s as easy going as I am and we’re often on the same wave length. He pushes me to take more risks and be more adventurous.
Must haves for travel? Toilet paper.
Travel tips: If you’re short on time and cannot take a long term vacation be sure to rent a car. By relying on public transportation you loose a lot of time. You’ll be so much less stressed and another perk, you can always sleep in the car if necessary.
Give us a story: I traveled alone in Costa rica and everyone told me that it was a very safe place, but in the city of Tamarindo I ran into trouble. I was out at a club with a lot of Costaricans, it was the only night of my trip that I decided to go out to party. A Costarican was bothering me the whole night, trying to sell me cocaine. A little later in the night, a couple of drinks in, I had made friends with another traveler who was staying at the same hostel as I. I was honestly a bit tipsy and had to use the washroom, but it was very far in a dark corner behind the club. When I got out of the washroom the same guy who was harassing me to buy cocaine came at me with a knife in his hands telling me I have to buy his cocaine or I would be in a lot of trouble. Not knowing how to react I told him I had no money on me, but I would be back quickly with some. He obviously followed me back into the club. This is where I saw the one friend I had made at the beginning of the night. I told him I was in a lot of trouble and needed his help to get back safely to the hostel. He took a moment and tried to talk to the Costarican, without success. He couldn’t do anything for me because the Costarican had pulled a gun on him. At this point I must admit I was pretty scared, not to mention the club was closing in less than an hour. I didn’t know what to do. I told the Costarican that I needed to get to the bank and at that point I just bolted. I must have ran 6KM in 2minutes (haha) to get back to the hostel. Luckily I met a security guard who calmed me down and reassured me. Apparently in the drug “low seasons” in Tamarindo it happens a lot. I don’t have to tell you I didn’t sleep one wink that night. I would have to say, be extra vigilant and careful, you never know what can happen when you’re alone! Words of advice when you’re alone: don’t drink too much and keep your head straight.
Based on your travels what is the single most needed improvement for humanity to be stronger: Humanity has lost its way, If I could remove one thing on earth to help the world it would be all the hatred, terrorists and religions. Every single human needs to accept everyone as they are. When defining religions, we create differences, thus separating us all instead of drawing us all together.
What would you say to someone who has never travelled before? Take time to enjoy and relax, don't be hurried. It’s over way too soon. Shortly, it will all be memories. You will regret if you don’t enjoy the moment.
When did you feel you were most out of your comfort zone? What did you learn from that lesson? Every time I travel I'm out of my comfort zone. I travel with only a backpack and a limited budget. That's what I love and I learn every time to be more grateful of what I have back home. The time I’ve felt the most out of my comfort zone was the Costa Rica incident previously mentioned. I felt very alone and powerless. I’ve learned to be more careful and not go to crazy partying alone in a club so far away from home ;)
What would you say to your former self? Time changes everything, stop stressing, be patient, everything will fall into place.
What gives you hope? Photography, nature, landscapes, wildlife
Where to next? I would love to visit my country. The Rockies, British Columbia. Also for my next big trip I would visit Norway.
Is flannel always in season? No :/ I'm always hot.
Jail House Knits || Give Authentic 2017
Ben Ashby
I thought I'd seen it all, but then Jail House Knits joined us this Christmas season with their hand knitted paintings. I hope you love them as much as I do...
Tell Us About Your Business
I'm Tracie the maker behind Jailhouse Knits. I use my passion for color, pattern, and texture to create stitched paintings, knit and crochet accessories, and rag dolls.
Where are you located?
Hickory, North Carolina
Why should people shop small?
Shopping small means you are helping a creative achieve their dreams.
Why support makers?
I support my local makers by sourcing my materials from local yarn and fabric shops located in Western North Carolina and my hometown of Grand Rapids, Michigan. So, supporting other makers is vital to help their businesses thrive and survive.
What is your most popular product?
I'm just starting out with Jailhouse Knits, so I really do not have a 'popular product'. But I will say, I get the most positive feedback about my rag doll...Ms. Sheep.
What is the greatest reward in being a small business?
Oh my gosh! Being able to create all day long is a blessing. It is the entire process of the idea becoming a real product. I really enjoy taking photos and staging my products in mock ups too.
What is the greatest struggle in being a small business?
I wish I could clone myself ten times! More help would be wonderful. Being a one woman show is a struggle to juggle. :) Ha! I like to rhyme!
What is one piece of advice you'd share?
Do not compare yourself to others. If you knit a kick-ass beanie, then put it out there! If you can paint a beautiful flower, put it out there! The more you create, the better your creations will become.
What is your favorite Christmas song?
Silent Night
The Painted Lily || Give Authentic 2017
Ben Ashby
I feel like The Painted Lily has created timeless products that are perfect for any generation. Say hello...
Tell Us About Your Business
My stone coasters, ornaments and barn wood pieces are made in small batches in our rural farm studio in Pennsylvania. I incorporating vintage images and artwork with beautiful tumbled marble tile. I create for people who love unique statement pieces for their homes.
Where are you located?
Pennsylvania
Why should people shop small?
Shopping small helps you to find products that are made with love and spirit and all things cozy and warm. I feel that every piece that I create passes through my hands and becomes imbued with love and good vibes. I hope that my customers feel that too when they receive their pieces from me.
Why support makers?
Makers aren't just making beautiful products. Makers are creating a new way of life... investing in their local communities, building connections and changing the way that business happens all around the world.
What is your most popular product?
My most popular product is my stone coasters. People love the rich colors, the smooth texture of the tiles, the tumbled stone that I use and they love how durable and beautiful the coasters are.
What is the greatest reward in being a small business?
The greatest reward is watching my business grow in surprising ways, in slow and steady ways. It's so rewarding to build something from the ground up and watch it take shape before your eyes.
What is the greatest struggle in being a small business?
Work/life balance, always. I think it's the main struggle of any small business owner who also has a family.
What is one piece of advice you'd share?
What is your favorite Christmas song
Without hesitation, it's O Holy Night. But only if the singer stays true to the song. No crazy riffs or vocal gymnastics. Just a pure tone and the beautiful melody and lyrics.
Roots + Crowns || Give Authentic 2017
Ben Ashby
Portland really must have the best makers. We were so excited to discover Roots + Crowns this Christmas season...
Tell Us About Your Business
Roots & Crowns is a one-woman apothecary out of Portland, OR. I specialize in Tincture-based Bitters, Herbal Remedies, Botanical Skincare, Aromatherapy, & Ritual. Roots & Crowns as a simply put mission, is "plant power to the people." I only use organic and/or wildcrafted ingredients and every product is inspired by the needs of people in my life. I strive to make sure my work is both helpful, while also enhancing the beauty and joy in as many lives as possible.
Where are you located?
Portland
Why should people shop small?
The more we support small and/or local economy, the better off we all are. Contrary to what huge corporations want their shareholders to believe, unlimited growth is both impossible and unsustainable. With growth comes the necessity to cut corners/aspects of quality. That's just the way it is. Smaller is actually better in terms of quality and craftsmanship.
Why support makers?
Moving off my reasons for people shopping small, I believe that by having more makers receive support from the population, we are encouraging more people to live on purpose. This means a happier, more vital society at large.
What is your most popular product?
Rose Face Serum
What is the greatest reward in being a small business?
When I get emails from customers telling me that my work has helped them heal. But really- all the feedback I get from folks who notice what a difference my work makes in their lives. When I get a message like that, it's like an energy boost for the rest of the day.
What is the greatest struggle in being a small business?
The uncertainty. Constantly hoping that I will be able to make ends meet, and maintain a healthy work/life balance.
What is one piece of advice you'd share?
If you have a deep yearning to do something, try it! Fear is part of every risk, but I choose to see certain risks as a leaps of faith. Usually those deep yearnings are intuitive gut instincts that help guide us to what we really, really want to do with our lives. I'm not going to say it's always easy, but I believe when you follow your heart and work hard, everything is possible.
What is your favorite Christmas song?
I wish I had a more obscure thing to say, but I have to say Mariah Carey's "All I Want for Christmas is You"
ADME Apothecary || Give Authentic 2017
Ben Ashby
ADME is making simple, easy to use, and beautiful apothecary products. I am so excited to introduce them to you this Christmas season...
Tell Us About Your Business
ADME Apothecary was created by a public health nerd, passionate about making routine beauty products healthier. The name was inspired by how anything we put in our bodies, or on our skin, travels through our bodies. ADME Apothecary is dedicated to creating products that replenish and repair daily damage to your skin without leaving anything harmful behind. ADME uses high quality, organic ingredients, and develops blends for all skin types. Each product is made by hand, in small batches to ensure you receive the best possible product. ADME Apothecary is also dedicated to making a difference in the world. I truly believe that business is one of the most powerful instruments for meaningful change. I am proud to give back to causes that inspire my products: women's issues, environmental sustainability, and human health. Currently 5% of all profits from my products are donated to the Dana Farber Cancer Institute, a world leader in cancer research and patient care, and whose sole mission is to defeat cancer. I also created a product that gives 50% of the total cost to supporting efforts to rebuild in the Caribbean Islands through Unidos por Puerto Rico, and the Community Foundation of the Virgin Islands. Both of these charity efforts are very near and dear to me, and being able to give through my work is the most rewarding part of ADME Apothecary.
Where are you located?
Fresno, California
Why should people shop small?
There so many reasons to shop small, but I think the biggest one for me is that shopping small helps to support and build your own community. You're not only investing in a product, but also the people around you, and that can have a really incredible impact.
Why support makers?
As a maker I put my heart into every jar of scrub, or bottle of oil. I really want you to enjoy the product as much as I love making it for you. As a maker you share your passion with others, and it creates a better product.
What is your most popular product?
My most popular product is the Rosemary & Peppermint Body Scrub.
What is the greatest reward in being a small business?
You can connect with your customers in a really incredible way. I've also had several customers request custom body scrub, which has evolved in new product ideas.
What is the greatest struggle in being a small business?
Balancing work and life. Often they blur together, and it can take real effort to disconnect.
What is one piece of advice you'd share?
Invest in yourself. If you have an idea or passion, invest what makes sense into cultivating it, and see where it goes. The worst thing that can happen is that it doesn't work out as you imagined, but at least you tried.
What is your favorite Christmas song?
I'll Be There With Bells On, by Loose Ties
The White Crowe || Give Authentic 2017
Ben Ashby
I am obsessed with these beautiful works of art The White Crowe creates. Say hello and learn a bit more about them below....
Tell Us About Your Business?
The White Crowe is a small home studio by Lauren Crowe, a freelance graphic designer and printmaker.
Where are you located?
Boone, North Carolina
Why should people shop small?
When individuals shop small they know their economy goes directly to that one person's family, putting food on their table, paying bills, supporting a dream and a passion.
Why support makers?
It's important to support the makers because when you do so you support a dream and help grow an inspiring world.
What is your most popular product?
My piece "Moonshine"
What is the greatest reward in being a small business?
My greatest reward by being an artist is being able to share my work with others and see a piece of myself travel to a new home with a new story.
What is one piece of advice you'd share?
If you have a passion and you're good at something, share it with others.
What is your favorite Christmas song?
O Come Let Us Adore Him by Shane and Shane
Selena Ashley Designs || Give Authentic 2017
Ben Ashby
Say hello to maker Selena Ashley Designs!
Tell Us About Your Business: I’m a designer and hand-letterer.
Why should people shop small? When individuals shop small they know their economy goes directly to that one person's family, putting food on their table, paying bills, supporting a dream and a passion.
Why support makers? It's important to support the makers because when you do so you support a dream and help grow an inspiring world.
What is your most popular product? Hand-lettered Globes
What is the greatest reward in being a small business? My greatest reward by being an artist is being able to share my work with others and see a piece of myself travel to a new home with a new story.
What is the greatest struggle in being a small business? Making people understand the difference between handmade artisan prints and mass-produced art and helping them to see the value in the authentic decor. It's easy to go online and just buy any old print, but that's the equivalent of going to a mall and blindly buying a t-shirt. We want people to understand that a significant art purchase requires more than just a quick online glance.
What is one piece of advice you'd share? If you have a passion and you're good at something, share it with others.
Why Must We Protect Our Public Lands?
Ben Ashby
WHY MUST WE PROTECT OUR PUBLIC LANDS
ESSAY BY AMY HAYDEN || PHOTOGRAPHY BY PAIGE DENKIN
The question was asked...why must we protect our public lands and parks... Amy Hayden responded with a beautiful essay
Here is a simple history lesson for you. You do realize that's how these places became national parks. Someone wandered onto the land and saw the beauty and decided it needed to be known that it was a beautiful, majestic wonder the earth created, and it needed to be known that there were many people that came before us and they put their mark on it and called it home. And when decades later it was discovered people went to great lengths to protect it, and to teach others about it, to help preserve such a wonder, a rare beauty. Beauties that every state in our country once had tons of and now everyday we are losing more of them from natural disasters and political disasters. If no one stepped foot into these areas there would be no beauty to admire. No one would know or care about such places. We'd be suffocating with cities filled to the brim with people.
These places are our history, my history, Native American runs through my blood and I would love to know what my ancestors experienced before I die, so I too can find a way to leave my mark on this earth for future generations to see and experience when I'm long gone. To remember who came before them as we are now remembering who came before us. That's what national parks/monuments are all about. To teach us to be grateful, to show us that we were not just handed all this. It's to teach us that one day this world will no longer exist in the beauty we see it today. Stepping foot into such a place is not killing it, it's making it a beautiful memory. But drilling and mining miles down underneath it, Say goodbye resources this beautiful land survives on. Say hello to a wasteland caused by greedy, power hungry humans. Open your eyes and see the answers are in these places.
Five Alternative Uses for Fruitcake
Ben Ashby
Truman Capote’s 1956 short story “A Christmas Memory” opens on a chilly, late November morning to a young boy’s surrogate mother looking out the kitchen window. Her breath fogs the pane and “Oh my,” she exclaims to him, “it’s fruitcake weather!"
BY: D. GILSON
I’ve been thinking about this boy and this woman a lot recently, as my own breath fogs the frosty mornings and the local food co-op in our New England town puts out its annual order forms for fruitcake, displayed carefully between menorah candles and commemorative winter solstice prayer cards.
My mother doesn’t bake. But lo-and-behold, every holiday season a fruitcake adorned the giant red sideboard next to our kitchen table. My mother and I would drive to the local Sam’s Club, grab Diet Cokes from the hot dog stand, peruse the aisles of colossal cheese and salami trays, gallon jugs of Jack Daniels, permafrost boxes of Hot Pockets and Pizza Rolls capable of feeding a small legion of junior high boys for the better part of a month. We’d end at the bakery, plop a shrink-wrapped, over-sized fruitcake into our cart, and make for home. Freshness isn’t an issue with fruitcake, the food that, along with Twinkies, may very well feed us in a post-nuclear apocalypse.
Our fruitcake held court upon the vintage milk glass cake stand for a month or so, a month when we’d peck at it until New Year’s, when my mother would throw what remained in the backyard, where stray cats and birds would finish what we couldn’t.
Yes, it’s popular to hate on fruitcake. And though I don’t particularly like it — even the artisanal ones this site will inevitably link to, made by hipster bakers with pretty blogs and thick framed glasses smudged with organic, locally-sourced, hand-ground flour — I want to offer you five uses for fruitcake that don’t require eating them.
XO,
D.
Rise to social media stardom. Jesus is not the reason for the season, and Santa is drunk on a beach in Cancun. This leaves room for a new holiday star: you. Bake a fruitcake (or buy one, it doesn’t matter). Snap a picture of it next to your bare ass. Tag with #FruitCAKE. Drop to Insta, Tumblr, Facebook, Reddit (even trolling, closeted Republicans need holiday eye candy). Watch your likes grow and your star rise, bringing many a wise man to lay in your manger.
Win the passive-aggressive winter Olympics. That racist cousin whose name you always draw for the family gift exchange? That co-worker who sends you “Long Live Lady Gaga” playlists on Spotify? That guy who gave you chlamydia junior year but is now married to a rich patron with a Lower East Side loft and cabin in Asheville? Yeah, fuck ‘em with kindness. Bake the driest fruitcake you can, wrap it in butcher paper, tie it with twine, add a sprig of spruce, and send it alongside the happiest holiday card you can muster. Up goes your karma count, no one can say you didn’t try, and hey, maybe your untouched fruitcake will draw rats to their well-appointed kitchen.
Plan a date. Tell your crush to bring dried fruit and the door will be open. Splay yourself upon the counter, covered with flour, eggs, butter…whatever else goes in a fruitcake. See what happens.
Throw a costume party. Invite every gay man and every woman you know to a Fruitcake Party. Dress: ho ho ho. Décor: low lighting. Drink: liquid fruitcake (orange zest, a cinnamon stick, but mostly gin). Distraction: Love Actually on loop. Don’t forget: carb and gluten free fruitcake bites and plenty of mistletoe.
Reconnect with your mother. You don’t call enough. You haven’t given her grandchildren. You live so far away in that city now. And yet, you are naturally her favorite. Spend an afternoon baking with your mother, margaritas in your cups and Dolly Parton on the stereo. Tell her about the boy who broke your heart last month. Let her tell you he wasn’t good enough anyway.
D. Gilson is the author of I Will Say This Exactly One Time: Essays (Sibling Rivalry, 2015) and Crush with Will Stockton (Punctum Books, 2014). He is an Assistant Professor of English at Massachusetts College of Liberal Arts, and his work has appeared in Threepenny Review, PANK, The Indiana Review, The Rumpus, and as a notable essay in Best American Essays. Find D. at dgilson.com or on Instagram @dgilson.
Happy Birthday, National Parks!
Guest User
"The beauty and charm of the wilderness are his for the asking, for the edges of the wilderness lie close beside the beaten roads of the present travel." — Theodore Roosevelt
PHOTO + ESSAY: PAIGE DENKIN
I was asked to write a quick piece about the National Parks and why they’re important. I spent a long time debating the rich and deep rhetoric I could create about our beautiful lands and how inviting and scared they are. But I couldn’t bring myself to write these words. At least not seriously, not whole-heartedly. After questioning why writers blocks would strike me on a topic I’m so fixated and passionate about, I realized the shallow facade of a piece I’d be creating if all I did was sugar coat our country and the way we treat our National Parks. So this isn’t a fluffy feel good piece about America, it’s a PSA in honor of our endangered land. A birthday wish that in another 100 years, we find the confidence and commitment to take a stand for the protection of our only planet and our beautiful country.
Do I need to include an quick explanation of how magnificent our country’s terrain is? Perhaps. As someone who wasn’t afforded the luxury of travel while growing up, I’m still humbled by the smallest of foothills and the biggest of skies. Now as I near 30 years old, I’m happy to say I’ve at least driven from one coast to the other and had the opportunity to see the differing atmospheres and topography. This country is massive, my friends. It is hearty, it is as diverse as the people who live here and it is drop dead gorgeous. And 100 years ago, Woodrow Wilson made the National Park Service a federally managed and funded bureau, allowing them to preserve and honor the magnificent sights and locations that make our country what it is.
Though encouraged for personal and cultural gain, please travel vast corners of the globe as much as this life affords you to. Many of us cannot. But I know you have a weekend coming up that’s completely free. Maybe some of you have travel points saved up or a car sitting in the drive way that only knows the route to work and a few pokestops along the way. You need to do yourself a favor and make an honest attempt to visit as many of our National Parks as you possibly can. Now. With nearly 60 national parks, ranging from the deserts of Arizona and the mountain peaks in Alaska to the sands of Hawaii and the caves of Kentucky… they’re out there. They’re begging to be loved, viewed and respected. The lands give way to more than 18,000 miles of trails and is home to multiple endangered species. I can’t stress to you enough the beauty that can be found in our own backyard. It doesn’t have to be a trip to Iceland or Australia, it can just be a road trip with your friends or a long weekend with your significant other. Or maybe just an over night camping trip with the dog and your fishing pole. It’s there. It’s accessible. And no excuse is worth missing these moments.
Now I can sit here all day and type out facts and show pretty photos of Yosemite and Yellowstone, but the unfortunate truths are never as pretty as we hope. Lately the ongoing trend of doing anything daring or risky for a photo, has literally begun the collapse of fragile ecosystems, preserved for centuries within the parks. The lack of respect for our own home land is concerning to say the least. Not only is it becoming more frequent for tourists to carve graffiti into trees and rock faces (and then post it through their social outlets) but visitors proudly take home fauna, debris and even living creatures as a collected prize, leaving the land a little more vacant and resulting in a less fulfilling experience for future generations. And if destruction and theft isn’t enough, the unnecessary death toll continues to rise. From falling off cliffs, to breaking through acidic springs.. The stories are abundant and more come out all the time. I mean, can we talk about the insanity that is dying in a national park from lack of respect for the land? My friends, it’s an old tried-and-true concept.. respect the land and the land will respect you. Before visiting one our truly sacred and gorgeous parks, understand that we are simply guests on mother earth and you will never win an argument with her so don’t even bother, darling.
It has been 100 years of preserving our land. 100 years of fighting and battling to keep Earth’s legacy alive and today, on the centennial of such a great accomplishment, I ask you to evaluate your relationship with the outdoors. Maybe you don’t see it enough, maybe you see it too often and take it for granted. Whatever the case may be, today is the day to pay your respects and toast a drink to our diverse, rich and magnificent country that is The United States and thank our stars there are people willing to continuously fight to protect those locations that make us all go “ooh” on Instagram. These places wouldn’t be around anymore if it wasn’t for them and wasn’t for the National Park Service. This entire country could easily have been fracked for resources and turned into a super mall by now, but for the time being.. we’re lucky enough to have soaring mountain peaks, seemingly infinite canyons and crystal blue waters. Please, never take it for granted. Offer your donations to help continue their efforts, take time to visit and appreciate the parks or just have a conversation with a friend about the importance of protecting the sights and locations our forefathers wrote about, traveled through and discovered. This ground is the exact same ground history was written on, and it’s our duty to continue the efforts of preservation.
Happy birthday, National Parks. You’ve always made America great.
