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    In a perfect world, Summer Fridays would be a God-given right. Come tomorrow afternoon, we'd all link up in the summer heat, with plenty of time to burn. But, reality has you sitting in the office, slowly dying from hypothermia. The AC that no one knows how to properly regulate is on full blast. You gaze out the window, and there they are: smiles. So many smiles. Happy people slurping down $1 oysters, drinking, and soaking up the sun. 

    Whether it’s because of sad employee benefits or heaps of work, you’re missing out on the 4-7 PM happy hour specials—and that’s perfectly okay. Here, we've rounded up the best post-work hot spots that’ll make any $5 margarita sweat. Is it 8 PM and you’re just headed into the real world? Follow our lead.

    Renew Day Spa
    Got a kink in your neck from staring at the computer too long? Take those fragile bones to le spa. Open ‘til midnight, this Chinatown locale isn’t your five-star retreat, but it’s clean, private, and will knead away all that work-related tension. And with a one-hour foot rub for $22, you’re really getting the best bang for that (hard-earned) buck. 

    42 Bowery, 2nd Floor 
    New York, NY 10013

    In the sexy, orange-tinged lighting of this Lower East Side establishment, your $6 gets you cocktails, wine, and sangrias. The $3 Yuengling beer is tempting too, but we suggest the addictive lychee martinis. Happy hour lasts from 5—10 PM, seven days a week, but you can order those delish Southeast Asian tapas anytime.

    110 Rivington Street 
    New York, NY 10002

    The Cardinal

    So you missed the specials here from 6—8 PM? No biggie—come back between 10 and midnight for extended happy hour. Enjoy a burger or pulled pork plus a beer, all for $12. After all, nothing satisfies an overworked mind like Southern comfort food in the belly. 

    234 E. 4th Street 
    New York, NY 10009

    Cleo Spa & Salon
    A mani at lunch—you know you’ve done it. But, instead of feeling rushed (and craving a sammie for the rest of the day), opt for an after-work mani at this hot Gramercy spot. Open ‘til midnight, this haven encourages you to take your time (read: less chipped nails).

    260 3rd Avenue
    New York, NY 10010


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    While shooting Spring 2013's campaign, set against the Los Angeles Times building, BAND OF OUTSIDERS frontman SCOTT STERNBERG became intrigued by the many iconic aspects of print media’s storied heyday. “I was looking at the building and thinking about the end of print, when I felt a deep sense of not sadness, but nostalgia,” Sternberg told our friends at

    The result: a thoughtful offering inspired by the sartorial dress spied in throwback newsrooms. Think signature colorblocking accents, stripes, and vivid gingham prints, as seen in the COLORBLOCK TEEPANEL STRIPE POLO, and the LONG-SLEEVE BUTTON-DOWN SHIRT, all of which will serve as great underpinnings for the end of summer. 

    A sporty element (think a paperboy working his route) is also present in the likes of the BRUSHED HERRINGBONE BASEBALL JACKET and BRUSHED HERRINGBONE CARGO SWEATPANTS, which can be paired or worn separately for a comfortable look perfect for a weekend getaway, or a casual late-night dinner. 

    In his attempt to shed a contemporary light on an American institution, Scott managed to update classics with more refined silhouettes, thoughtful color pairings, and a casual essence. Now if that's not newsworthy, we don't know what is. 

    Shop all Band of Outsiders HERE

    Contrast Cuff Birdseye Wool Sweater in blue melange (online soon) 
    Brushed Herringbone Baseball Jacket in grey
    Monogram Pocket Long-Sleeve Button-Down in pink
    Long-Sleeve Button-Down Shirt in fir 
    Long-Sleeve Button-Down Shirt in cameo

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    A blog series, in which OC staff procures the wackiest, most buzzed about junk-slash-fad food on the global market, then conducts highly professional taste tests.


    Salty Road Salty Caramel Apple Pie Salt Water Taffy
    Price: $6.50 at Salty Road 
    Quantity: 14 pieces, 3.5 ounces  
    Origin: Brooklyn, New York 
    Color: Butter Yellow
    Smell: Caramel by the Sea 

    Considering a McDonald's Baked Hot Apple Pie packs about 250 CALORIES (and you're always ordering two, amirite?)—we were curious about a lesser evil, Salty Road's Salty Caramel Apple salt water taffy. In a nutshell: "It's freakin' amazing." Inspired by Four & Twenty Blackbirds' Salted Caramel Apple Pie (which OC friend Alex Wang first turned us onto), Salty Road consulted its baker pals to pin this taffy down, describing its tribute flavor like "fresh spiced apple pie with creamy caramel and flaky sea salt." 

    Remember when Violet Beauregarde gets hold of Willy Wonka's gum and it's the dessert, the blueberry pie, that does her in? She couldn't stop chewing 'cause it's a dream. That's how we felt. "It tastes like PIE," one reviewer said, while others pinpointed "creamy, fresh-milk notes," "with cinnamon spice," or a "piquant aftertaste" "spiked with little sea salt crunchies," "like a buttery crust." "I liked this more than most real apple pies at Thanksgiving." Also, the "sticky factor was pretty low." One taster, though, not sure what was wrong with her tongue this particular day, wrote that "a taffy texture with a salty kick feels like when you pull a cough drop out of your purse and realize it's covered in crumbs and eyeshadow." 

    Photo by Jessica Chou

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    If you felt like you were spiraling in the first half of 2014, get ready for a complete reversal of fortune. The spiral is about to get sacred. In the past, planetary forces and retrogrades combined to make progress difficult, but the last weeks of July hosted three major planetary shifts that unlocked positive energy for all the signs. Jupiter entered Leo, boosting our prana with a breath of fire and increasing enthusiasm. 

    Saturn, planet of rules and structural supports, went retrograde in March, asking us to remodel and reflect on certain aspects of our existence, and to plan for the future. Now that the retrograde is over, there is no excuse not to move forward with your ambitions—the planets have your back! You may experience a sense of déjà vu this month, as people and projects from March pop up in your life again while Saturn backtracks through the same part of the sky. This flashback is a second chance to work with the same material in a more positive state of mind.

    Shop all Astrology IRL HERE 
    Plus, look out for a new "Cosmic Numbers" series, where Morgan gives tips and predictions for specific calendar dates, all month long. 

    (July 23 - August 22)

    I hope you spent the new moon in Leo, last month on July 26, reflecting on how you will channel the positive energy Jupiter has granted you this year, but I wouldn't blame you if an exciting occasion called your attention away from focusing on something as serious as a to-do list. It's not too late to take a moment for energy focusing and creating a cosmic bucket list of lifetime goals you might be able to achieve this year. Jupiter gifts each sign for an entire year, once every 12 years, making this year one of the most exciting phases of your trip around the sun. If you are born early in the month of Leo, you'll feel the most intense positive vibes right off the bat, while those born later in the month have some time to relax and make plans before cashing in on their golden ticket. Venus, the planet of love enters Leo on August 12, and you will find the week between August 12 and 18 to be one of the most magical moments of the year. The universe says "I luh you papi/mami" and you will melt into a puddle of gold and rubies. 

    August 1: Jupiter, the planet of good luck, entered your sign last month, and the enthusiasm is electrifying! Be aggressive about achieving your goals this year.

    (August 23 - September 22) 
    At the beginning of August, you might feel like a certain situation has gotten out of hand, and it's totally taking over your life. If your universe is unraveling, remember that the key to Virgo enlightenment is keeping an organized routine. You know how to organize even the most complicated task with the precision of a Zen master, and you will want to apply this talent to compartmentalizing and conceptualizing a way out of this conundrum. Luckily your mental acuity will be high after your ruling planet Mercury enters Virgo on August 15, giving you a refreshing mental flo

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  • 07/31/14--21:00: The Look: William Strobeck
  • In THE LOOK, OC friends drop by to try on our favorite new arrivals and tell us about their wardrobe preferences past and present. This week, OC's Lissy Trullie interviews William Strobeck

    William Strobeck has become something of a legend in the skate world. He’s filmed so many all-star skateboarders, from newcomer Sean Pablo to stalwarts like Dylan RiederMark GonzalesAlex Olson, and Jason Dill, that we've lost count. His candid, lo-fi, '90s-inspired cinematic style captures the rough beauty of skateboarding, making us see concrete cities in a whole new light. In fact, we’ve been lucky enough to have a few of our own exclusive-to-OC Strobeck films, including one featuring his pal Chloe Sevigny.

    Recently, Strobeck was approached by skate company Supreme to create its first ever skate video, titled cherry. Basically, it’s a masterpiece of skateboard footage. We sat down with the creative to chat about skating, filmmaking, fashion, and where the three intersect.

    LISSY TRULLIE: You're originally from Syracuse, NY. How long have you lived in NYC? 
    WILLIAM STROBECK: Eleven years now... time flies here.

    What look are you into at the moment? 
    I don't know, but I usually stick to the same clothes when I like 'em. I guess right now... black, plain.

    What was your most regrettable fashion moment?
    Can't regret a moment—that's the whole point of expressing yourself.

    Which came first for you, skating or filmmaking?
    Skating for sure, then I got a camera and documented it. The rest is history.

    Tell us about your most recent film cherry
    It's my first full-length video that I made for Supreme. All my peeps are in it. Everyone seems psyched. I'm happy with the turnout.

    As far as skate videos go, you have style and spirit that separates you from the rest. Can you tell us about your creative process? 
    The editing and everything is based on feeling and the element of surprise—that's what gets me psyched. I guess I wanted to make something that I wanted someone else to make for me.

    Were there specific skate videos from your past that helped sculpt your approach to filmmaking? 
    Yes, two off the top of my head are Tim and Henry's Pack of Lies by Blind Skateboards and Hokus Pokus by H-Street.

    What are your cinematic influences? 
    Dennis Hopper is one. Also I see little things online and look at books... still images actually inspire me more because I can make up what happens in the time before or after the still was taken, which can create a film itself.

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    Before the railway expansion, before the days of surf-and-turf dinners, the lobster was a humble meal: “chewable fuel,” as David Foster Wallace once so eloquently described it. This was before trains started serving the crustacean as an exotic delicacy, before chefs realized that cooking the sea bug live resulted in the tastiest meat, before the days of the Maine Lobster Festival, where some 20,000 pounds of lobster are served to starving tourists.

    Nowadays, the humble lobster is up there with caviar, but in coastal Maine, it’s still a casual delicacy, eaten with your hands, slathered in butter. And to celebrate its storied past—and the return of the Maine Lobster Festival this week—we’ve chosen a few of our favorite restaurants in the Pine Tree State to share their signature lobster recipes. Whether it's a jazzed-up steamed lobster or something just a little bit more highbrow (truffled lobster mac and cheese, anyone?), you might just find yourself looking at lobster in a whole new light.

    Truffle Lobster Mac & Cheese
    from 555 in Portland, ME

    Sure, a lobster is basically a bug, but when you slather it in white truffle oil and three types of cheeses, that's easy to forget. Chef Steve Corry of 555 recommends cooking it sous-vide, with an immersion circulator like the NOMIKU

    Cheese Sauce Ingredients:
    Makes 2 quarts
    .75 quarts heavy cream
    .75 quarts whole milk
    2 oz blonde roux
    8 oz Fontina cheese
    4 oz cheddar cheese
    2 oz grated Parmesan
    2 oz cream cheese
    1 tsp salt

    1. Bring cream/milk to a simmer. Add salt, whisk in roux (cold), and return to a simmer. Cook 5 to 10 minutes then remove from heat.
    2. In blender, slowly add cheese to thickened cream/milk mixture. Blitz until smooth. Be sure to taste and season.

    Lobster and Garnishes:
    16 oz shucked lobster meat (from about 4 lbs of live lobster)
    4 oz butter with salt, lemon juice, and fresh chives
    White truffle oil
    Sliced black truffles

    1. Take 16 oz of Shucks-certified Maine lobster meat and place in a Cryovak bag (or another sealed plastic bag with air removed) with 4 oz of lemon-chive compound butter (salt, lemon juice, fresh chives, butter).
    2. Cook sous-vide in an immersion circulator for 30 minutes at 140 F. (For more on how sous-vide works, watch our video!)
    3. Cook your pasta until al dente (555 uses Torchio pasta for the shape), simultaneously warming up your cheese sauce. 
    4. Add pasta, sauce, and lobster in a bowl. Finish with white truffle oil and sliced black truffles. Garnish with lobster claw.
    5. We recommend adding a final crunchy component for a garnish, such as flash-fried leek or onions straws.

    The Classic Steamed Lobster
    from WATERMAN’S BEACH LOBSTER in South Thomaston, ME

    This shoreline institution is known for lobster rolls, clams, and pies (with recipes passed down from co-owner Sandy Manahan’s mother). But the best menu item? Fresh lobster, caught that day and served almost

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    National Friendship Day is this Sunday, August 3, which got us thinking, How do you define friendship? The definition eludes us, much like that of "love" or saudade, but describing it in context? Eeeeaaasy. We just talk about those gut-busting laughs, the all-night roadtrips, the junk food binges, the 3 AM karaoke, those do-or-die weekenders inspired by The Hangover or Bridemaids, take your pick. 

    Below, OC Family answer the question: 
    What's the best thing a friend has done for you?

    "The best thing a friend has done for me is to tell me that sometimes it's better to agree with a suggestion than to be a know-it-all and say that I have a better idea, even if it is better." —CAROL L

    "Once, on New Year's Eve, a big group of friends took a ride to watch the ball drop at some popular club. Since the car was too packed, I agreed to drive separately with my best friend. We get to the door of the club at about 11:15 PM, and I realize that I do not have my wallet and was refused at the door. So, my best friend (being such a bestie) says, 'Let's just drive back and get it.' We get back to her place and I look at the microwave and it reads '11:55'—five minutes to spare. I use the bathroom while she tries to find some left over champagne. We get the TV on at 11:59, ready to count down, and the local news is on. But, the microwave was five minutes too slow, so actually already missed New Year's. Sorry Maria. Best friends, 11 years strong." —Jer 

    "My best friend is one of the most intelligent and academically successful persons I've ever met. A true erudite. And I never understood why he appreciated me as much as he did/does. When we were in high school, he sat me down one evening and told me I was better and smarter than I ever gave myself credit for, during a time when I couldn't have felt more insecure. And because I believed in him so much, I ended up better and smarter than I expected. It was one of the best gifts I've ever received." Bettina

    "The best thing my friend has done for me was tattoo my name on her and vice versa... true commitment!" Dylan

    "An ex and I decided to go to a concert in Chicago and make a weekend out of it. Well, we broke up three days before the concert, and instead of letting me go alone, my best friend Lee put his life on hold, took off from work, and came with me so I wouldn't have to go alone—he knew I needed the support. Unfortunately, the show was canceled, but Lee and I still had the best time ever!" —Charles

    "I've been best friends with Claire since first grade, where we bonded over the Twix bars her mom would always pack in her lunch bag. The day before I moved to NYC four years ago, we went driving around Milwaukee, and at the end of the night, she gave

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  • 08/01/14--21:00: Week In Haiku: July 28
  • WEEK IN HAIKU is a week in review for the well-dressed––and the well-versed.

    Happy Friendship Day!
    The best gift your BFF
    has given to YOU?

    Making the perfect
    holey shirt got easier.
    Just add memories.

    Meet Moose, the man who
    plays tunes with Jay-Z, tUnE-yArDs,
    Bon Iver and more.

    Water mirages
    and pool dreams, OC swimwear
    on New York's High Line.

    The 1960s
    live in this day-glo desert:
    Salvation Mountain.


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    Jeremy Scott's debut Pre-Fall collection for Moschino is very much the apple of our eye—we've already written about the incredible handbags and backpacks—and now, we're turning our attention to the delicious, charmingly kitsch ready-to-wear. 

    The luxury Italian house knows a thing or two about making high fashion playful, and somehow, Scott makes those gold chains go down as easy as a second shot of limoncello. You can play all the classic Italian roles at once: the mafia wife and the private eye come together in the lace trench coat, a one-of-a-kind statement piece that reworks a sexy little negligee onto a trench coat. A tribute to Franco Moschino's original vision of subverting old-guard high fashion, the current updates are simultaneously ironic, self-aware, and beautiful. There's a touch of the '90s here with the spaghetti strap lace trim printed slip dress, but also the '80s with the MOSCHINO chain jacket. Whatever decade we're in, it's all tutto bene! 

    Shop all Moschino HERE

    T-shirt Dress in black

    Lace Trim Printed Slip Dress in black/gold

    Gold Chain Slim Pants in black

    Chain Jacket in black

    Sleeveless Cape Dress in black

    Lace Trench Coat in beige/black

    Jersey Bomber Jacket in ivory

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    Sure, you can order a pommes-frites with curry ketchup and pronounce Dries Van Noten's name without a hitch. But can you really get by in Belgium? Our Slang Dictionary will make sure of it. 

    One thing you might have noticed travelling through Europe is that you’ll acquire a whole load of change in no time, thanks to those annoying, useless one, two, and five cent coins. So when a Belgian tells you he’s walking around with tons of mitraille, it doesn’t mean he’s carrying around some weird wartime memorabilia: he probably just bought a pack of cigarettes.

    Example sentence: I hate having all that mitraille in my pockets. / J’en ai marre de toute la mitraille dans mes poches. 

    We'll be rolling out more Belgian slang throughout the summer! Submit your own words to WEBSTORE@OPENINGCEREMONY.US with the subject line "Belgian Slang".

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    Say hello to Helen Lawrence, 27-year-old East Londoner and knitwear virtuoso whose eponymous line is now sold exclusively at Opening Ceremony! In honor of her gorgeous collection arriving at our new OPENING CEREMONY SHOREDITCH location, we asked Helen to take us along for a typical day in Bermondsey. 

    6:30 AM:
    Most mornings you'll find me cycling down to the gym for an early spin class. I love a quick spin first thing—it's the only thing that really wakes me up! Afterward, I grab a quick coffee from Climpson & Sons on Broadway Market, and then cycle up to the studio in Stoke Newington.

    8:30 AM: I arrive at the studio, grab a quick bite from the Turkish shop next door, plan the jobs for the day, and catch up on emails.

    10:00 AM: My amazing team arrives, and we go through the jobs for the day. I've been doing a lot of work in the print room recently, so once everyone is working, I cycle down to Bermondsey to heat press the hand embroideries for the Fall/Winter 2014 production.

    1:30 PM: I cycle back up to the studio. The guys are on their lunch breaks. If I haven't too many emails, I usually join them. We have a really great yard, and as the weather has been so amazing recently, I try to catch a few rays whilst chomping on something delicious from Tatreez. It's a Palestinian cafe down the road—they serve a gorgeous flatbread dish called Mana'eesh.

    2:00 PM: Back to work! After lunch I usually try to have a quick meeting with Kate from Kult Domini, on our Spring/Summer 2015 show shoes. We work in the same studio. It's great fun! I'm currently developing the new collection.

    6:30 PM: We go through the work we've done that day, and make a brief plan of what we'll work on tomorrow. We have a quick tidy-up, then the guys leave at 7 PM. I stay a bit later to catch up on a few jobs.

    8:00 PM: Friends, Luke Brooks and Beth Postle have a pop-up shop this week in Hackney Central called Trees & Faces. I popped in this evening. They dressed me up! Paid off... I bought the hand-painted jogging bottoms by Luke! Love them.

    9:30 PM: I get home, grab some dinner, and catch up on EastEnders. I live for EastEnders, how embarrassing!

    10:00 PM: Go through the last of the emails, finish a little bit of hand embroidery, and then bed.

    Designer Helen Lawrence at Trees & Faces, her friend's pop-up shop in Hackney Central, London. And yes, in case you were wondering, she bought the hand-painted joggers!

    Many of the fabrics in Helen's own collections are hand-embroidered.
    Here, a thick, wooly felt

    After they've been embroidered, garments get packed up to be sent to the print room, where they're heat-pressed by Helen.

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    While we're sitting at our desks this summer dreaming of salty ocean spray and white-sand beaches, it helps to think that someone's job description includes spending all day long in the water. Rough life. Meet Quincy Davis, 19-year-old pro-surfing phenomenon and New York native who splits her time between Puerto Rico and Montauk. Competing since the age of 12, Quincy surfed last weekend at the Vans US Open of Surfing in Huntington Beach, California. Here, she shares some behind-the-scenes photos of her trip, including running into iconic surf legends, swooning over neon-orange sunsets, and of course, looking badass in a wetsuit. Check out the diary on the left.

    Quincy Davis (left) with fellow pro-surfer Laura Enever at the Vans US Open in Huntington Beach, California. Kind of makes you reconsider wetsuit fashion, right?

    "Welcome to the US Open of Surfing! Surfers travel so much of the year, so to have an event in the US makes it pretty special to me."

    "There's a bunch of cool music and skate happenings that go along with the Vans US Open, so it's definitely a fun time and awesome for people watching. Here, skater Lizzie Armanto cruising to a win at the Van Doren Invitational."

    "Strollin' the pier."

    "Groms! Up-'n'-coming skater Alex Midler and surfer Tyler Gunter" [Ed. note: we confess we had to look up what "grom" meant––it's slang for a young surfer!]

    "Duke Kahanamoku is a legend in the surfing world. Known as 'The Duke,' he was an ambassador of the Hawaiian Aloha spirit and the Godfather of surfing."

    "My favorite surfer and inspiration: Stephanie Gilmore post her heat win."
    "NYC represented. Whitney Gilmore (Stephanie’s sister and manager) with stylist friends Heidi Bivens and Amanda Merten"
    "Me (right) with legendary surfer Lisa Andersen (left). Turns out she's a fellow New Yorker!" 

    "Just a few people came out to watch."

    "A gorgeous California sunset, the perfect way to end an exhausting but fun week"

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    SIMIAN MOBILE DISCO’s upcoming album, Whorl, sounds like the music that might play in your head after a long, hypnotic night in the desert (perhaps aided by a psychedelic or two). Which isn't surprising when you learn the album was recorded in California's Joshua Tree National Park. It's unusual for an electronic album to be recorded outdoors, and even more so in the course of just three live sessions. But Whorl isn't your average techno record. Stepping away from their 2007 club-favorite Attack Sustain Decay Release, Simian Mobile Disco recorded the entirety of Whorl using only a handful of synths and sequencers––no computers. The result are looming ambient sounds and organic beats, breaking away from, in their words, “the extra sounds” to pursue the potential of creative limitation.
    Saturday at MoMA PS1's Warm Up, James Ford and Jas Shaw performed Whorl live. We managed to snag them as they took a breather to discuss Joshua Tree's "hippie alien chasers" vibe, their "Albert Einstein"-esque personal style, and New York as they see it—then and now. 

    RIKA NURRAHMAH: Whorl was the end product of mixing together a couple of live sessions. What inspired this album?
    JAMES FORD: In terms of inspiration, I don’t know really. Probably just like a lot of our favorite classic records: acid house, early house, and techno—all made by guys with a limited amount of gear and a limited sort of, you know, the 808s and 303s. Even the krautrock stuff, they were pushing their instruments to the limit of what they can do, and we like the idea of trying to force ourselves to do the same thing.

    How many times so far have you played your live sets with this setup and process?
    JF: Not many, like four maybe. 
    JAS SHAW: We decided to do the last live record simply to document a live kind of rig because it changes so much—kind of evolves slowly. It got to the end of that tour, and I think we realized that we pushed that incarnation of the rig as far as it could go, and if we wanted to make it more live, more on the fly, it needed to be torn apart and rethought out again. So this new rig, one of the things that is exciting but also slightly nervous: we can’t really play any of our old songs, certainly not in a way that we used to. We’ve been really fussy about where we play. Things like PS1, a great example, an arty, open-minded crowd with other people playing that we are really interested in—it’s kind of smarter music.

    Is it challenging creating an entire live dance set using modular synths?
    JF: At the end of the day, sometimes it will give you something good for free that you didn’t expect it to do, like, "Oh that’s cool. What the fuck is that?" And you work with it and try to expand on it. Sometimes it won’t do anything you want it to do and it’s really difficult to kind of control. So we’ve been using that kind of equipment for a long time. Also, we’re quite quick at problem solving in that sort of situation. It’s definitely a challenge. This is definitely the hardest show we’ve ever done in terms of working pretty hard. 

    The documentary you did with Vans shows the

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    Left: A swatch of Opening Ceremony's Mirrorball print. Right: Opening Ceremony 
    Mirrorball Cuffed Anorak

    The '80s are back, in a good way. In Opening Ceremony’s PF14 collection, inspiration didn’t just come from Belgium’s architecture—our team also hit the dance clubs. “We were looking at a lot of album art from the 1980s or '90s, Belgian house music, and the ideas of refractions, diamonds, and reflections,” Opening Ceremony womenswear designer Dylan Kawahara says. Think the Confetti's and Telex, Belgium's seminal techno house music and synthopop groups, and an aesthetic often informed by bold lines and black-and-white graphics.

    The resulting aqua-tinged mirrorball print is a fluid, graphic explosion, with an undulating movement that brings to mind the fluidity of water. “It’s a really classic print and because of the graphic element, we used a fabric that had some shine,” Dylan says. So, not quite as loud as a disco ball, but it’s sure to get you noticed.
    Shop all Opening Ceremony Collection HERE

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    Part molecular biologist, part culinary experimentalist, Anthony Martin is a Los Angeles phenomenon. His latest endeavor, PATAO (pah-tao), named after his family’s hometown in the Philippines, is a pop-up dinner experience that emphasizes his personal heritage and passion for helping bring Filipino food to the main stage of Los Angeles food culture. 

    Martin, a recent Ph.D in molecular biology and biochemistry, has spent years investigating the dynamics of human skeletal bone development. Sure, his unparalleled interest in the culinary arts might seem unexpected, but he views the kitchen as an extension of the lab—and, more importantly, as a platform to explain Filipino culture and the country's history. Dubbing his dinners "post-colonial Filipino dining events," he tells a story with each bite, with dishes partly inspired by Spanish (Paella), French (Sans Rival—a form of dacquoise), and Chinese (Siopao) culinary techniques. Of course, the evolution of Filipino cuisine wouldn't be complete without Martin's own American and contemporary influence. 

    Last Saturday, we were lucky enough to score a seat at PATAO's latest pop-up at THANK YOU FOR COMING in Atwater Village. The menu consisted of what Martin thought was "a reflection of tradition and authenticity," incorporating native ingredients and flavors. One of my favorites was the Kare-Kare, a braised oxtail stew prepared in a peanut “curry” sauce with vegetables. Though, after every plate was served at the table, an Instagram frenzy soon began. Not only did each plate satisfy everyone visually but, most importantly, it set the bar for every Filipino meal we would eat thereafter.

    To top off the evening, we sat down with the culinary mastermind to talk all things PATAO. 

    MARK SALDANA: The food was so good! Thank you so much for having me. Were the recipes all from your grandmother? 
    ANTHONY MARTIN: You’re welcome anytime. The menu that I prepared was a compilation of courses that reflect what I perceive as traditional Filipino dishes. With that said, a lot of what I cooked was absolutely a nod to authentic recipes handed down by my grandmother and other members of the family. However, it was important for me to reinterpret and play with certain ingredients to recognize the modern appetite while honoring tradition to contribute to the evolution of Filipino cuisine. 

    Is there any Filipino dish that you would love to learn how to make?
    That’s tough because there’s so many things that I would like to learn. If I had to choose, I think the next dish that I would like to tackle would be Bicol Express. This dish is native to the northern territory of the Philippines (Luzon), in a region known as Bicol. It’s a delicious, slow-cooked stew prepared with roasted pork, coconut milk, chili peppers, and bagoong (fermented shrimp paste). Damn, my mouth is watering just thinking about it!

    There are so many Filipino baked goods that I feel people haven't been introduced to yet. Have you ever thought about bringing that into PATAO?
    Ube (pronounced ooh-beh) is a purple sweet yam that grows in abundance, but is not entirely unique to the Philippines. However, Filipinos are by far the ones who use the ingredient the most to prepare desserts. Can you imagine purple cake? Purple bread? Purple ice cream? Kind of weird, right? But I definitely can and I love that stuff. I’ve incorporated ube in the form of ice cream for my pop-up, but it would be

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    There’s a reason to kick up your heels this August: Opening Ceremony’s Curtain sandals, your go-to shoe for the jump (okay, more like slow, sweaty creep) to fall. In shades of aqua, lavender, oxblood, and black, the shoes feature elegant geometry, folding like origami swans in the front to reveal peep-toe perfection. In mid- or high-heel styles, the suede sandals can be paired with tights for a '60s Twiggy effect, or slipped on with nothing but a pedicure. Where did we get the idea? As part of OC’s Belgium-themed Pre-Fall collection, these sandals were inspired by two things you would not think to put together: ancient architecture and techno-pop records. We see it in the stately column heel, dramatic sweeping fold, and fun colors. Think summer dance party set against stone ruins. 

    Shop all OC shoes here
    Opening Ceremony Curtain High-Heeled Sandals in aqua and Opening Ceremony Curtain Mid-Heeled Sandals in lavender

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    Let us start with a bit of culinary perspective: in 1906, on the Bowery in New York City, a hungry night owl hoping to take the edge off the whiskey sodas could get a steak for 20 cents, a mackerel for 25 cents, a broiled rabbit on toast for 35 cents, or an apple pie for 10 cents. (A fourth whiskey soda should he desire? 15 big ones for a Scotch Highball.)

    Flash forward to 2014, when new restaurants that open just a few blocks away from M.F. Lyons, the restaurant whose menu we just referenced, are considered cheap if they sell pastas for under $20. Bar Primi, a new "corner pasta shop" at 325 Bowery, is one of these. But actually, even if it's part of the wave of mixologist-employing, brunch-serving, European-tourist-attracting restaurants that now pepper Manhattan's oldest thoroughfare, it still retains a vibe of old New York. Chef Sal Lamboglia, a Bensonhurst native who comes from a family of Italian-American cooks, serves up a menu of classics like eggplant and ricotta rigatoni and sausage and broccoli rabe orecchiette. Below, Sal's take on Clams Casino, a dish you might have been able to find on the Bowery around 1906 (though maybe not with the reference to "Goodfellas thin" garlic). 

    Spaghetti Clams Casino, by Chef Sal Lamboglia

    Ingredients (Serves 4-6)

    1 pound dried spaghetti
    1 tablespoon extra-virgin olive oil
    1/3 cup finely chopped bacon
    2 cloves garlic, sliced Goodfellas thin
    1 medium onion, finely chopped (about 1 cup)
    1 ½ cups died bell pepper, use equal parts red, yellow, and green peppers, or any combination thereof
    1/8 teaspoon red pepper flakes
    1 tablespoon all-purpose flour
    1/3 cup white wine
    1 cup clam juice
    ½ cup heavy cream
    1 ½ teaspoons dried oregano, on the branch if possible (I use Sicilian or Calabrain)
    ½ teaspoon coarse-ground black pepper
    2 pound fresh small clams (e.g., Manilas or Littlenecks), well washed ¼ cup roughly chopped fresh parsley

    To make the Pasta:
    1. Bring a large pot of salted water to boil. When the water comes to a boil, add the spaghetti and cook until it is just al dente. (Follow the timing on the box and subtract one minute. Be sure to test a couple of pieces in the last 2 minutes of cooking to avoid mushiness.)
    2. Drain the pasta, but don’t rinse it: you want as much stickiness as possible, so the sauce adheres.

    To make the Clam Sauce:
    1. Heat the olive oil in a large pot over medium-high heat. Add the bacon then the garlic, and cook until the scent of the garlic is released and the garlic slices just begin to brown, about 1 minute.
    2. Add the onion, bell peppers, and red pepper flakes and cook, stirring frequently, until the bell peppers are soft, about 4 minutes.
    3. Stir the flour into the sauce and cook together until it is smoothly incorporated, about 1 minute. Add the wine and cook until the alcohol has evaporated, about 30 seconds.
    4. Add the clam juice, cream, oregano, and black pepper. Stir to combine. Bring the mixture up to a low boil and allow the liquid to reduce by half, about 5 minutes.
    5. Add the clams. Cover the pot and continue cooking until all the calms are completely open––about 5 minutes in total, depending on the size of the clams. After about 2 ½ minutes (at the half way mark of your clams), open the cover and mix everything around a bit, then cover again. (If you’re removing t

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  • 08/04/14--21:00: Sound Check: Mount Kimbie
  • With stages amongst forests, raw food trucks, frites and beer stands nestled in bushes, and a limited capacity, Dekmantel festival in Amsterdam last weekend felt like a summer garden party––but with really, really good music. Among the electronic line-up was UK duo Mount Kimbie. Along with others like NICOLAS JAAR and FOUR TET, the band has helped shape a particular genre of post-dub electronic music. The two met in college, and since their initial EPs and first album Crooks & Lovers have performed with James Blake and THE XX, worked with King Krule on an album, and, despite the oversaturated electronic music scene, created a sound that's completely their own. The driven beats, soft vocals, and playful guitars are the kind of thing you'd put on at a rooftop party in Brooklyn at 3 AM––even if the crowd has never heard it, they'll soon be nodding along.

    We caught up with the duo about fresh fruit and "sad" crisps, the process of writing lyrics, and why electronic music has soul.

    GRACE WANG: Fill in the blanks: Our name is_______and our music sounds like______.
    KAI CAMPOS and DOMINIC MAKER: Our names are Kaiman and Doom, and our music sounds like a Mogwai record played backwards and at the wrong speed.

    You guys met in college. Did you room together? What were your bedrooms like?
    Same building, but a series of fire escapes apart. One room was a cell from an old psychiatric hospital. You could not hang yourself in there if you wanted to.

    The 2013 album Cold Spring Fault Less Youth was your first time recording Kai's vocals. I'm quite interested in the lyric-writing: were there aspects of the songs that you thought were missing and needed to be filled in with words?
    The songs mostly came quite fully formed. It's not done until it's done, and then you know. The lyrics are pretty dense but they were secondary; they're about a lot of things but really it's a break-up album.

    You guys have always been really good at percussion production, but you brought in a new live drummer this album. Could you talk a bit about this addition?
    We actually just recorded drums ourselves, which was fairly painful. We had a guy come and try a few things, but he was genuinely too good.

    When I listen to Cold Spring Fault Less Youth, I feel like it's very much an album listen. How do you guys go about arranging a record in its final form?
    We wrote enough songs to make up an album and then there was a small amount of time thinking about the order, which was a bit like a challenging jigsaw. Really, there was only one correct solution.

    In that album, you focus more on live recording, drums, synths, and vocals. Electronic musicians sometimes get pigeonholed as less emotional because their music is made with the help of machines. Were you trying to combat that or go back to roots of band formation?
    Nope, there's a lot of music made by live musicians which is completely dead a

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    Russian designer Gosha Rubchinskiy's latest collection—which includes faux fur, leopard print, multi-colored mohair, and gold lettering—explores '80s excess and hip-hop culture. The young wunderkind has achieved cult status, bridging the gap between subculture and high culture with his inventive, playful sportswear. And this collection sits somewhere between downtown NYC cool and Moscow's post-Soviet youth, all with a playful street-style ease that's perfect for both men and women alike.

    For his current offering, the gold-foiled letters are a new addition on T-shirts, sweatshirts, beanies, and sweatpants, and read "Epic Aces" in the Cyrillic alphabet, a shout-out to Rubchinskiy's skater community in Moscow. And more gorgeous detailing, like tortoiseshell buttons, elevate the whole look to luxury level. 

    Shop all Gosha Rubchinskiy here

    Leopard Print Hooded Coat in pink

    Faux Fur Hooded Coat in beige

    Mohair Sweater in blue melange

    Leopard Print Jacket in green

    Corduroy Pants in blue

    Gold Print T-Shirt in grey

    Leopard Print Stole in multicolor

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  • 08/05/14--21:00: Tap The App: Imoji
  • Introducing a new blog series, in which we intro the latest front-running apps on the market.

    Nowadays, there’s really no form of communication more profound than the emoji. Think about it: When you’re at a lost for words, the subtle tone of one small digital image can say it all. When Mom is on your case, the OK hand sign will suffice. When someone tells you too many intimate details, send off a flushed face. But, there are some life events that the current selection of iOS emoji doesn’t quite cover (and we're still waiting for those 250+ emojis to arrive). Enter: Imoji, the iPhone social-sharing app that allows you to turn your favorite selfies into virtual stickers.

    “Obviously, there’s a massive trend that goes on with emoji and stickers... and what it’s really all about is people finding new ways to communicate,” Imoji founder Tom Smith told TechCrunch. “People use emoji to describe tone—and fundamentally, it’s an easier way to express yourself than punching out of couple of sentences.”

    That face with a medical mask really not cutting how sick you are? Take a snap of how death really feels, crop it so only your face appears, and send it to your relentless buddy trying to get you out on the town. If you want to get real graphic, you can even send ‘em a sticker of your sick supplies or even your vomit, as one Imoji user did (you've got to get the app to see it). 

    For lazy boys and girls like us, there’s a library of pre-made emoji, stickers, and memes for download. The San Francisco-based app launched late July, but there are already thousands of images to peruse. So, when you’re feeling a self-important rant coming along, look no further than a simple "Kanye" search. The app also allows you to share your own creations with the world using a tagging system, so friends can access your early morning mug, too.

    The drawback, however, lies within its operating process. The app only works through iMessage and sends stickers like a photo rather than an emoji. Moreover, stickers are large and can’t be placed alongside text, which means that image really better speak for itself. The process of actually using the app was also a little bit tedious. If you want to insert an image, mid-convo, you need to close out of your text message to access the app, which will then automatically insert your sticker into iMessage. 

    In short: Happiness isn’t restricted to a yellow face with a smile on it; it’s your face, my face, Gary Busey’s face, in all its glory.

    Imoji, the iPhone social-sharing app, allows you to turn your favorite images into virtual stickers.

    Margarita emoji? YES.  

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