Through the lens of collaboration
How photographer Paul Octavious finds inspiration from others p4
Calling all campers Why your summer camp days may be closer than you think p10
Four women reshaping the world of wine
How they make, study and share the globe’s best grapes p13
—Maya Angelou
Editor-in-chief: Stacey Silipo
Managing editor: Emily Gumbrecht
Lead designer: Tatjana Jovancevic Writer: Nicole Schnitzler
Cover photo: Paul Octavious
Social media: Christi Bohnsack Emily Gumbrecht
Photos and information courtesy of: Paul Octavious; Dan Piotrowski; Esmé; Endless Summer Surf Camp; AJ McClintick; Brush Creek Ranch; U.S. Space & Rocket Center; Camp Wandawega; Mat Sche er; Kate Berry; Tia Barrett; Maggie Kruse; Jordan Vineyard & Winery; Alpana Singh; Kristy Melton Freemark Abbey
What does insurance have to do with adventure? At Berkley One, everything. One Adventures is a celebration of the things that keep you moving forward, with stories from entrepreneurs, foodies, designers, travelers, artists, athletes and more. At home or abroad, at work or at play—there’s adventure to be found, everywhere.
How photographer Paul Octavious finds inspiration in the art world and around the table in his new project
How women are pioneering how to make, study and share the globe’s best grapes
Why your summer camp days may be closer than you think
After teaching himself how to use a camera as a way of complementing his graphic design pursuits, photographer Paul Octavious recalls his first project as a deeply personal one. “I dropped out of school to help my grandpa, who had Alzheimer’s,” he says. “I documented him for about a year, just playing around with my camera. I didn’t even realize I was documenting him at the time—I was just taking photos and posting them on the Internet.” Octavious did the same with many works to follow, capturing various subjects and sharing with an increasing number of fans. So much so that in the advent of Instagram, he was added to a list of names the app suggested users follow. “I remember seeing it. It said, ‘You should follow Beyoncé, Oprah and…Paul Octavious,’” he recalls. “No one really knew who I was, but people started following me.” Things skyrocketed from there, landing the artist with 540,000 followers on the platform today and a portfolio of clients ranging from Hermès to Starbucks, Mercedes-Benz and more.
Paul Octavious finds inspiration in the art world and around the table in his new project
Most recently, his work can be spotted in real life at Chicago’s Esmé, a fine dining venture from acclaimed chef Jenner Tomaska, where each dish of the multi-course tasting menu is inspired by one of Octavious’ works—and where each dinner booking benefits the artist’s charity of choice: Hugs No Slugs, a nonprofit serving at-risk individuals on Chicago’s South Side. The project came about when Tomaska and his partner Katrina Bravo approached Octavious as their first artist for what would be an ongoing series of collaborations, propelled by their mission to shine a light on Chicago’s local art scene while also providing a chance to give back to the community. “It felt
really natural,” Octavious remembers. “Jenner and I share a very curious mindset about approaching these things.”
The menu features 14 courses alongside the same number of works by Octavious, which span more than a decade. “Because I’m always gaining and applying new skills over time and through experiences, no series or photo is ever done—I like to revisit images to see how they’re talking about what’s happening in the world, whether political, artistic, technological,” he says. “It’s important for me that I’m always looking back on my work and showing it to new audiences.”
This is seen in two of the artist’s most popular works: “Snow Hill” and “Kite Hill,” images of the same hill (taken on different days) that Octavious has been documenting for nearly 12 years in his Chicago neighborhood. “This series is an example of how something can change over time.”
He is just as drawn to subject matter that prompts questions, such as the experience he had in shooting “Bubble Gum Pop”, an image of a cactus that appears to be blowing a piece of bubble gum. “This one is very conceptual and really fun. I like it when something can make you wonder, ‘How can that happen?’”
Octavious titled the project with Esmé “Peculiar Contrast, Perfect Light,” in part to reflect his work’s long-running relationship with light. “As a self-trained photographer,” he adds, “I knew the only way to learn more about how to use light was to play with it. Author Malcolm Gladwell says that in order to become proficient at something, you need to do it for 10,000 hours, and I feel like I’ve clocked more time than that. Light can change the subject; It can change the story you’re telling.”
Another inspiration behind the title was honoring artistic director and Chicagoan Virgil Abloh, who passed away last year.
“It was the title of his last fashion show, and I wanted to celebrate him in some way,” notes Octavious, who recalls working with Abloh when the designer and entrepreneur selected Octavious as a photography mentor for local youth with the NikeLab Re-Creation Center, a summer-long residency Abloh helped organize in Chicago. It’s just one of the many ways Octavious’ vocation has prompted him to join forces with fellow creatives whose talents include writing, drawing, cooking and beyond. Here, Octavious shares with us four of the most important takeaways he’s learned when it comes to teaming up well.
Octavious can remember from an early age the importance of building and maintaining trust—one of his first collaborations had him pairing up with his childhood neighbor and best friend to create a children’s book. “My friend would write a few words, give them to me and I would create illustrations to accompany them—along with illustrations for the next set of pages, which he would then need to write words for.” By the end of their work together, the two had a 60-page children’s book about a moose named Enor that wouldn’t stop growing (aptly titled Enor Moose). It wasn’t the only thing that grew—that project was the start of what would total three books together. “You have to trust that the person you’re collaborating with is going to give you something good to work with,” notes Octavious. “You shouldn’t dim someone’s shine—let them do their work.”
In one of the first collaborations of his photography career, Octavious asked artist Chuck Anderson to draw on top of one of his images. “In the earlier days of street art and graphic design, people were drawing on photos—I could shoot photos, but I couldn’t draw,” Octavious notes. “If you give someone your art and ask them to draw on top of it, you really have no say on what or how they’re going to draw. It taught me that if you collaborate, you have to let go and let someone else have their time to speak through the art.” Octavious applies the same philosophy to photography—with the lens angled at him. “If a photographer was photographing me, and if I didn’t like the image, but they loved it, they’re the artist, and they’re the person who saw something different in the image, and in me. It’s all about the eye of the artist.”
Photos: Paul Octavious
Fennel Curry, Cod, Hearts of Palm, Spinach, Chef Tomaska and Esmé’s culinary interpretation of “Bubble Gum Pop.” Photo: Paul Octavious.
Regardless of whose name is more prominently or publicly displayed, Octavious stresses the significance of everyone being recognized. “If a colleague’s work is being presented in an exhibition that we collaborated on, it may be them getting the glory—but so long as I can look at the works and say, ‘I did this, too,’ then my voice was also heard,” he says. “I believe that listening to everyone and ensuring everyone’s voice is heard throughout the collaboration is key.”
When entering into a collaboration, Octavious encourages an open mind about the project’s potential. “It’s important to picture what it could be, not what it should be—entering in with an understanding that your vision may or probably will change, and that it’s OK to allow your art to become something you didn’t originally envision.”
Take, for example, the Esmé project, for which Octavious gave Tomaska nearly two dozen images, and Tomaska selected those that most spoke to him. From there, it was a thoughtful culinary process that required case-by-case consideration and communication. “I would tell Jenner about certain images but not about others, and he’d create a dish from that work that would floor me,” notes Octavious. “I’d think he would be making one thing, but I’d find that I was totally off. And that’s the beauty of collaboration—watching another artist take something into their own hands and having fun with the unpredictability of it.”
Such was the case with “Primary Dish,” an image Octavious created based on the film Hook— specifically, the scene when the Lost Boys are sitting with Robin Williams at a banquet table and trying to reveal to him that he’s Peter Pan by urging him to close his eyes, believe and open them again to an epic feast, centering on bowls of candycolored whipped cream. “I thought Jenner might take it in a more literal direction, but he created a dish featuring shaved ice, to which guests can add their own choices of colored syrup,” he says. “It was wild.”
Those end-result moments feel especially sweet, notes Octavious, when it helps you to see or appreciate something in your work that you didn’t before recognize. “It’s a really special thing to see someone be inspired by something you did.”
If you thought your camp days were behind you, it may be time to think again. Luxury retreats, adventure-based excursions and historic hideaways today are offering new ways to tap into summer’s most beloved
memories by way of surfing, star-gazing and self-care. From a sprawling Wyoming ranch to astronomy encounters in Alabama, here are four of summer’s most exciting camp-inspired experiences now.
Why your summer camp days may be closer than you thinkberkley one | one adventures | march 2022 Photos: Brush Creek Ranch
Those seeking the intersection of adventure and luxury will find it at this dream destination of the West, a 30,000-acre working cattle ranch in Wyoming’s North Platte River Valley. Here, guests will quickly discover an array of outdoor experiences, from fly fishing and archery to mountain biking and horseback riding. On a property of this size and stature, active excursions are only the beginning—a vast range of lodging accommodations also help to build out an allencompassing stay, including The Lodge & Spa at Brush Creek Ranch, Magee Homestead and French Creek Sportsmen’s Club. After a day outside, guests can wind down with family-style feasts in the Lodge Great Room, alfresco barbeques set to live bluegrass sounds, mountaintop picnics, or sunset cocktails on the Falcon’s Peak Overlook deck. Epicureans and gardeners will also enjoy a visit to the recently opened Farm at Brush Creek, an immersive aff air featuring a 24,000-squarefoot certified-organic greenhouse, state-of-the-art distillery/brewpub and fine dining restaurant.
This summer marks the 30th anniversary of this surf camp, which was founded by former professional surf judge and competition organizer Mary Lou Drummy. Now run by surf instructor Jason Senn, the camp welcomes an array of ages and skill levels each summer for week-long experiences on the water. There’s also a variety of perks and creature comforts along the way (including dedicated beach grounds; a customized campsite with a TV lounge, game area and dining area; and nourishing, home-cooked meals). Though the team is committed to each camper’s personal surfing goals (as evidenced by instruction both in and out of the water—via video coaching, equipment tips and board demos), they’re just as intent on helping everyone to build meaningful, long-lasting friendships—which makes this global group all the more fun.
You don’t have to be a rocket scientist to register for this epic camp experience—though you may well feel like one after. That’s because this twoand three-day programming is built by and for astronomy enthusiasts, with itineraries that include astronaut training, simulated missions, space history lessons and access to the U.S. Space & Rocket Center (home to the world’s largest collection of space hardware). At the core of all these initiatives is a hope for guests to engage through lenses of team-building, problem-solving, wonder and discovery—the very reasons the Center started the program. Those who enroll in Space Camp® (there are programs for both children and adults!) do so for a variety of reasons, whether it’s to try something new or relive the camp days of their youth. No matter your intention coming in, chances are you’ll feel changed on the way out, whether from a more significant appreciation for our universe to a deepened desire to chase it (the camp has helped to launch or further the careers of thousands in space exploration, including a number of astronauts, engineers and astronomers).
When it comes to the summer camp vibes of youth, it doesn’t get any closer than those found at this 25-acre lakeside Midwest retreat—right down to their “Manifesto of Low Expectations,” an endearing document outlining the grounds’ no-frills philosophies. It’s easy to follow around these parts, because the property—and all of the nostalgiainfused activities and spaces that accompany it—invites you to unwind. Cabins, archery, outdoor movies, treehouses, canoes and campfires provide ample settings and activities for summer days—not to mention the camp’s other throwback thrills, like the Camp Canteen with retro-themed snacks and a general store outfitted by owners David Hernandez and Tereasa Surratt (both of whom have a serious eye for all things aesthetic). Their hope in all of it? That guests connect to the simple pleasures of simpler days, one s’mores bite at a time.
As our global wine scene continues to grow, women are increasingly at the forefront of all things oenology, putting their spin on everything from style and selection philosophies to sourcing and sustainability practices. From a master sommelier to a Midwest native-turned-Napa Valley vintner, meet the women who are shaping the wine world now.
After holding prestigious roles at Chicago’s Boka Restaurant Group and The Alinea Group and working as Director of Service with Michelin-starred Entente, Tia Barrett helped in the opening of Esmé, a restaurant reimagining the fine dining model through community, art and philanthropy. There, she hopes to make her mark by shining a light on underrepresented people, places and practices throughout the beverage program, from wine and water to coffee and cocktails. “I hope to highlight those who do not have a platform on a fine dining level—vineyards and wineries that are owned or operated by women or people of color and those that are implementing sustainable and organic practices,” notes Barrett.
She does so in an effort to inspire change, bringing with it more opportunities for those who have before been overlooked in the industry. “Restaurants are historically a male’s world—females were not beverage directors or running their own restaurants and people of color are not usually seen in a fine dining setting. Proving my quality and worth was just as relevant and I feel the same to be true when it comes to lesser known grapes, producers and areas.”
What she’s drinking now: “It will forever and always be a Chardonnay-forward Champagne or a Crémant. I have no problem with sparkling wine carrying me through a meal—a perfectly cooked steak or spicy fried foods with Champagne is my favorite pairing.”Photo: Dan Piotrowski
Observing her father’s work with Miller Brewing Company, Milwaukee native Maggie Kruse was fascinated by fermentation science at an early age—an interest that only grew with family vacations to wine country—including one trip, in particular: “I remember visiting in the middle of harvest and seeing people pick the grapes in the vineyards. The smell of fermentation was in the air and there was an incredible energy and buzz to the valley.”
Immediately after high school, Kruse moved to Napa Valley for a series of wine internships between college semesters. In 2006, she joined Jordan Winery as enologist, working closely with longtime winemaker Rob Davis on wine quality improvement programs before being promoted to assistant winemaker in 2009 and head winemaker in 2019. Kruse now oversees all aspects of day-to-day operations in the cellars, including tank organizing, fermentation monitoring and blending (plus plenty of education along the way, including trips to Portugal to learn about cork-making and to the forests of France to study barrel-crafting).
As the second winemaker in Jordan history, Kruse understands the importance the winery places on consistency, while also honoring her own style through subtle variations. It’s an especially commendable balance to strike this year, when the winery will celebrate its 50th anniversary, along with the 10th anniversary of the John Jordan Foundation, a nonprofit providing educational and professional resources to disadvantaged youth and young adults.
What she’s drinking now: “We are close to releasing our 2022 vintage of 2018 Jordan Cabernet Sauvignon—the perfection that was the 2018 vintage in Alexander Valley will make the Cabernet an instant, cellar-worthy classic.”
When Alpana Singh became a Master Sommelier at the age of 26, she was the youngest woman and the only South Asian in the world to do so. She became interested in wine during her college years, when she first learned of the Master Sommelier program—one that has given diplomas to 172 professionals in the Americas since its 1977 inception, with just 28 of those awards going to women.1 “Wine combined all of my interests: travel, food, history, science and art. Growing up in a working-class immigrant family, wine was never on our dinner table, but I fell in love with the possibilities of the wine business,” she recalls.
That pursuit launched Singh into an array of experiences, with roles as sommelier at Chicago’s Everest restaurant, then as Director of Wine & Spirits for its parent company Lettuce Entertain You. Singh opened her first restaurant in 2012—which led to three more restaurant openings, including her eponymous venue set to open this spring. At Alpana, Singh plans to highlight wines addressing effects of climate change, be it through carbon-neutral winemaking, high-altitude grape growing or working with different grape varieties.
Another aspect that dictates Singh’s wine curiosities? People. “It takes a very special person to plant a vineyard knowing that it will one day serve future generations. I love their passion and commitment to creating a legacy.” It’s an approach she herself demonstrates through mentorship—at Alpana, there will be an immersive wine education program for staff. “I believe that anyone can become a wine expert by embracing what you love. We outsource much of what we think we should drink to the so-called experts, when in reality, we know what we like. I try to encourage people to recognize that as a starting point—it’s a lifelong journey.”
1. https://www.mastersommeliers.org/ about#:~:text=There%20are%20269%20 professionals%20worldwide,first%20Master%20 Sommelier%20Diploma%20Exam.
What she’s drinking now: “Champagne—it goes with everything.”
With a history dating back to 1886, Freemark Abbey is one of Napa Valley’s original Cabernet houses. Helmed by Josephine Tychson at the time, it saw one of the region’s first female vintners. That legacy continues today at the hands of winemaker Kristy Melton, who has spent 15 years in the wine world at venerated sites like Seresin Estate in Marlborough, New Zealand, as well as Iron Horse Vineyards, Kendall-Jackson, Saintsbury and Clos Du Val in Sonoma and Napa counties. In 2020 she joined Freemark Abbey as head winemaker, where she oversees all aspects of vineyard management and winemaking.
Just one vital aspect of Melton’s everyday work is how to understand and embrace the unique qualities of their sites, recognizing the most auspicious spots to grow grapes, while also leveraging existing ones (including the iconic Sycamore and Bosché single vineyards). Through it all, Melton shares, sustainability is key. “We believe a sustainable approach to winegrowing will have a positive impact on wine quality and soil health, while reducing fossil fuel exposure to the vines,” she says, noting, too, the winery’s dedication to organic farming and solar panels. And last year, for the first time, they used sheep to graze the vineyards, instead of mowing with tractors. It’s one more way Melton makes it clear that as she honors the past, she pledges herself to the possibilities of the future.
“As a custodian of the legacy, there’s 135 years of history riding on the decisions I make every day, so I take it very seriously. At the same time, there’s always room to push the boundaries and experimentation is at the heart and soul of winemaking.”
What she’s drinking now: “Lily Bollinger said it best; ‘I only drink Champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it—unless I’m thirsty.’ You’ll
always find a cold bottle of bubbles in my fridge, for whatever the occasion or for none at all!”Photo: Freemark Abbey
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