Eye Candy

Eye Candy AUSTIN EDITION the latest trends in Austin- from food to fashion to health hydration tips and tricks p 10 ice cream in Austin p 16 tasty trucksmodern meals p 22

healthy recipies: mango agua fresca p 21 must try recipies for this summer p 20 vegan street tacos p 27

Keep your eyes

stars ground ON THE

AND

your feet ON THE

- Teddy Roosevelt 1 Austin Addition

Eye Candy

Spring 2017

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table of contents in this issue 6

7

9

13 15 19 21 7

3 Austin Addition

LETTER FROM THE EDITOR MEET THE WRITERS

The solution to the dehydration botheration Addie Johnson

Peach Smoothie & Nutrition GOals Addie Johnson

The scoop on local businesses Diya D’Souza

Summer must try recipies Diya D’Souza

Modern meals Anya Parag

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13

in this issue

25 28 29 33 35 28

39

Vegan Street tacos Anya Parag

This for that Anya Parag

Designing 101 Malak Tousson

The fashion cycle & top 10 luxury brands Malak Tousson

Vintage austin Kye Kane

Thrifting tips Kye Kane

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34

Spring 2017

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think POSITIVELY exercise DAILY eat HEALTHY work HARD stay STRONG worry LESS dance MORE love OFTEN be HAPPY

5 Austin Addition

AUSTIN ADDITION

E C

SPRING 2017

FROM THE EDITORS

L

et’s introduce ourself: we are Diya D’Souza and Anya Parag, editors of Eye Candy. Our team is a group of hard working, creative and fun ninth graders at the Liberal Arts and Science Academy (LASA), from Austin, Texas. The group created this magazine to entertain, inform, and educate on Austin and its unique culture. Putting this magazine together has been a lot of hard work, but it is very rewarding to see Eye Candy come together.

The Eye Candy team has worked hard for four months to produce this issue, and hope you enjoy it. Putting this magazine together taught me a lot about writing, graphic design, and many different adobe programs. Throughout this semester we learned a lot about working with a group, and enjoyed getting a glimpse of what it’s like to work in the journalism field. Our favorite part of the ezine experience was conducting interviews for my feature article. We really loved talking to my different sources and getting to know their stories. The Eye Candy team is really happy with the magazine, and hope that y’all enjoy reading it.

DIYA D’SOUZA & ANYA PARAG, EDITORS Spring 2017

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MEET the AUTHORS

Diya D’Souza

When Diya D’Souza is not at school she shows her artistic side by passing her time by playing Volleyball or practicing the piano.

7 Austin Addition

Kye Kane

Kye Kane is a devoted violinist in the LASA orchestra as well as Austin Chamber Music Center. She still finds time to volunteer at a local hospital.

Addie Johnson Addie Johnson is a bassist in the LASA orchestra and has recently begun rowing on the Austin Rowing Club

Malak Tousson

Anya Parag

Malak Tousson is a ninth grader at LASA she’s a swimmer who is a theater student is just as comfortable on a stage as she is in the pool.

Anya Parag is a staff member of the Lasa Stetson (The school yearbook) and she offers an inside view of the Lacrosse and Volleyball teams.

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The Solution to the Dehydration Botheration By: Addie Johnson

9 Austin Addition

A major part of daily life that commonly goes unexplored is water. It may not seem important but it affects so much, from comfort to the immune system.

For nearly all people, thirst is a daily affliction and it’s nothing a glass of water can’t fix, but in actuality feeling thirsty is the first sign of dehydration and not

said, “When they say you’re hungry you already need the food, when you’re thirsty you already really need the water.”

The amount of water that’s Drinking water is actually needed is one of the simplest much more than things a person people are usually can do and yet in drink when they’re this modern world, thirsty. Georgeanne Coach Austin Work with the varsity and novice girls Freeman, an adults and children teams at the Waller Creek Boathouse alike aren’t getting osteopathic enough water. The signs and physician said, “Thirst is a symptoms of dehydration returning to the proper level really important concept to are seen nearly everyday discuss. It might seem really of hydration can compound and they can be serious as simple but by the time you’re thirst into much bigger in the case of kidney stones thirsty you’re probably a liter problems. or minor such as with thirst.

Rowing down.”

More recently, a solution has coach

arisen to face the problem of Austin dehydration in the form of Work intravenals Photo by Amy Gritton for ARC

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To prevent getting thirsty, maintaining a healthy hydration level is imperative “hydration is something that takes a lot of time so you can’t just cram it, you have to be consistently drinking a good amount of water throughout the day”, Work stated.

Work and Freeman can give some universal guidelines for proper daily hydration.

Work suggested “At least 40 percent, 30-40 percent of our body weight in ounces throughout the day. So if you weigh a hundred pounds, ideally then you’re able to drink 40

11 Austin Addition

ounces of water throughout the day.” Similarly, Freeman would prescribe “one liter per 100 pounds a day and that’s for not excessive sweating, you need to drink more when you’re sweating more.”

even trauma, “When people call 911 and an ambulance comes,” Freeman says, “almost no matter what’s going on when you’ve had some kind of trauma or big upset, be it emotional or physical, you get dehydrated and the body just loses fluids.”

The above rules serve as a starting point for how much

to drink The on a more daily likely Georgeanne Freeman at the Freeman basis, way Medical Clinic but many of losing outside factors fluids fortunately is change the suggested through sweat. There’s no amounts. way to decide how much Exercise, someone needs to drink food during a workout although choices, it is important to note that and when a person’s sweats they’re not only losing water but also vitamins and electrolytes. Freeman could create the solution to this Photo from Freeman Medical Clinic

electrolyte deficiency which simply is to drink Gatorade.

Austin Work warns against drinking straight up Gatorade though and he suggested a 50 percent Gatorade and 50 percent water combination to reap the most benefits from the drink.

In today’s high stress world, people don’t always have enough time for drinking properly. There is an old method of hydration that is prevalent in Europe is rising in popularity in the U.S. and that is IV hydration. “The gold standard for rehydration is IV hydration”, Freeman said.

gastrointestinal system which is huge and selfish.” IV hydration means that proper hydration can be achieved during a workday and while doing other tasks.

Currently, IV hydration is only used by CEOs of large companies but really anyone who lives in high altitudes or dry places might need IV hydration. It may not seem like Austin is very dry, but in comparison to elsewhere in Texas, such as Houston, Austinites need to pay lots of attention to their drinking.

Medical Clinic, where Freeman charges the cost of the IV to the insurance to make it more affordable.

As Freeman summarized, “proper hydration is incredibly important for all kinds of reasons.” Gaining access to easy hydration can greatly improve someone’s health and appearance, after all people are 50-60 percent water, making it an important baseline for a healthy lifestyle.

There are several places in Austin where IV hydration is made available. One of these places is the Freeman

According to Dr. Freeman, the reason for this is, “when we drink fluids it goes to the Spring 2017

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PEACH MANGO SMOOTHIE From weightloss.com.au

A healthy and delicious snack for at home or on the go.

RECIPE From weightloss.com.au

129%

Ingredients

82%

Directions

2 cups low fat milk 2 peaches, peeled and sliced 1/2 mango, sliced 1/2 cup low fat yogurt

of daily fruits

of daily dairy

1. Place all ingredients in a blender and blend until smooth 2. Serve and enjoy!

488

total calories

13 Austin Addition

Daily Nutrition Goals From the USDA

Grains- 42 ounces per week

Whole Grains- more than 21 ounces per week

Vegetables- 17.5 cups per week

Dark Green- 1 1/2 cups per week Red and Orange- 5 1/2 cups per week Beans and Peas- 1/12 cups per week Starchy- 5 cups per week Other- 4 cups per week

FruitsDairy-

14 cups per week

21 cups per week

Protein- 38.5 ounces per week

Seafood- 8 ounces per week

Oils- 42 teaspoons per week

Based on a 2,000 calorie diet

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Photo by Casey Howell

S

the

coop on

I

15 Austin Addition

marshmallow, and dewberry corn cobbler are just a few of the unique, interesting, and delicious flavors that Lick has to offer.

Austin is a growing, up-and-coming city that has a unique culture catering to lots of local and one of a kind businesses. Supporting local businesses helps the growing community of businesses thrive.

One of the local favorites is Lick.

There are currently three locations, with a fourth

By: Diya D’Souza

Photo by Annie Ray

t is 9:00 a.m. and, Anthony Sobotik has already been at work making ice cream for two hours. Anthony is the one of the owners of Lick: Honest Ice Creams (Lick). This was the start of every day for Anthony in his first year as a business owner.

Lick is a local Austin business that sells unique ice cream flavors that are naturally grown and locally sourced. Cilantro lime, grapefruit champagne

Local Businesses

opening in April. Two of the three current locations are located in central Texas.

In the last decade Austin has gained popularity nationally.

Recently being named the top city to live in the United States

by Forbes magazine. According to Forbes, “Austin consistently sits atop Forbes’ annual list of the best cities for jobs and scores higher in other demographic rankings. It is the third-fastest-growing city in the nation.”

Lick opened in 2011. Sobotik recalls why he wanted to move to Austin and start Lick saying, “I missed Texas. My family is still kind of all in the area. So that was part of the reason why Austin was on my radar.” Austin is a captivating, and one of a kind city that people are drawn to for many reasons.

With Austin being the top place to live in, by Forbes magazine, the food scene is constantly growing.

There are many businesses moving to Austin, and being started here.

Sobotik talks about what Lick adds to the unique food scene saying, “I’ve always made ice cream. We made ice cream with my parents, my grandparents.

So I love it. And also because it’s kind of a blank slate, so all the different parts of culinary I get to put into this one thing. And then on top of that what we wanted to do was make ice creams that sort of … make flavors that people weren’t already making. That’s why we do so many Texas-centric sort of flavors”.

that it,” he said.

He talks about his mission: to put a Texas spin on a blank slate for people who don’t understand the influences of Texas, “I mean too hot chocolate is really just my take on a Mexican hot chocolate, that I grew up having. And Horchata, they’re drawn from that, and then dewberry corn cobbler that’s just straight of from my grandma in Hallettsville, picking dewberries “I’ve always with her, and then having her made ice cream make a dewberry cobbler.” Lick We made ice tries to cater to the constantly cream with my growing food scene in Central Texas. They reach out to their parents, my customers through their unique grandparents. flavors that tell the story of the So I love it. ” influences of Texas and the childhood of Sobotik.

- Anthony Starting a business is long and Sobotik tiring process that requires hard work and perseverance. Anthony Sobotik describes the Texascentric flavors that Lick focuses Sobotik talks about his day on selling and his inspiration for starting a business like it was those flavors. “Texas has had so yesterday. He starts with, “When we first opened we opened earlier many influences from different countries that I think, for people at 11 a.m. I’d get to the shop no who are not from Texas, or didn’t later than 7 a.m.. I’d go in. I’d start making the ice cream base. I grow up here, are kind of lost sometimes on people, and so we would start prepping all the things that needed to be churned try to bring that it,” Spring 2017

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“Learn what your strengths and weaknesses are”.

- Anthony Sobotik 17 Austin Addition

Photo by Julliet Dill

later that day”, he says that this was the first thing that he did every day the first year Lick was open.

“And then three or four days a week I’d go and buy stuff from the farmer’s market, so then I would work in the kitchen from about seven to nine, and then around 9 o’clock I would run out to the market to go meet, or go to one of the farms and pick up the stuff that I needed. But I had to be back by 10:30, because I had to help my sister set up the shop to open.” By this time it was only 10:30 a.m., and the scoop shop wasn’t even open yet.

Sobotik then said, “Then once the shop opened, she worked at the front, I’d be at the back. I’d just churn ice cream, make ice cream mix, make the components, make the cones, and I would just do that pretty much all day until about 6.”

Lick’s dark chocolate, olive oil, and sea salt ice cream(left) and thier milk chocolate ice cream (right).

Finally Sobotik, “would give her a break for a couple hours to go eat dinner and do whatever, and then I would take a break and I would come back around 9, and then I would churn ice cream until 1 in the morning. And then I would go home and sleep for about four or five hours, and then come back and do the same thing over and over again.”

This was a day in the life of Sobotik when Lick first opened.

He worked 100 to 108 hours a week. This was the hard work and

perseverance that it took to make Lick what it is today. Like all businesses, it was difficult in the beginning, but the business has now expanded, and has grown plenty since 2011.

Like many expanding businesses, Lick has a promising future, especially with Austin constantly growing. As far as Anthony’s hope for the future of Lick, he says, “We’d like to open more scoop shops, so we’re opening the Mueller one, and after that,

Photo by Annie Ray

promising one.

Starting a business is hard work, and it’s always helpful to get advice from other business owners.

Owners of Cream Whiskers, a local cream puff bakery, said, “to go ahead and open a business if you have a great idea, after you study the market and the need.”

Matt Peterson, Owner of Moojo, another local ice cream sandwich shop, had similar advice with one caveat. Peterson’s advice was to, “Learn what your strengths and weaknesses are Photo by Jane Ko, a blogger and fill in your weaknesses with a based in Austin team around you.” your research. Write a business And finally Sobotik’s advice, “Do plan Don’t work with family if you can afford not to. And resist the urge to pay yourself in the beginning”.

Six years since the opening, Lick is a thriving Austin business with three locations, many employees, a kitchen production space, and a promising future. From churning ice cream 100 hours a week, Anthony Sobotik is now managing three stores, doing community outreach, and single sourcing. Lick is a popular local business that is a wonderful example of a local business success story.

Photo by Jane Ko

we’ll probably try to open one with in twelve months after that.

So definitely more outreach. We want to raise more money for local organizations. And then my single source project.”

Single sourcing is giving a franchise to a single supplier for a particular product. Basically getting farmers to grow specific products that a business needs. Anthony says, “I want to do more work there, and build those relationships, and provide like a reliable buyer for them.” A promising future is crucial with Austin expanding every day, and local businesses always opening, and Lick definitely has a

Lick’s pink peppercorn lemon twist ice cream.

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AM

FO R I CE

CR E

WE

AM

L AL

E S CR

ICE CREAM The official dessert of Summer DISH TYPE

LIST

of

INGREDIENTS

2 cups heavy cream 1 cup whole milk ⅔ cup sugar

METHOD

6

⅛ teaspoon fine sea salt 6 large egg yolks your choice of flavoring

for CRAFTING the PERFECT ICE

CREAM

In a small pot, simmer heavy cream, milk, sugar, and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl.

Cool mixture to room temperature. Cover and chill for at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

ENJOY

19 Austin Addition

Serves: OFTEN 6 people PRODUCT OF ENGLAND REPEAT

Source: all recipies.com

SERVE

M

CA

U A Q A F R O E G S N A a fresh and fun favorite

GLASS TYPE

LIST

of

INGREDIENTS

5

1/2 teaspoon lime juice dddd 1/2 teaspoon agave nectar or honey 1 ripe mango peeled, pitted and cut into chunks 2 mint sprigs( for garnish) 1 lime(cut into wedges)

METHOD for CRAFTING the PERFECT AQUA FRESCA In a blender, combine mango and 1 1/2 cups cold water and blend until smooth. Pour through a strainer into ice-filled glasses. Stir in lime juice and agave. Garnish with lime and mint, and serve.

SERVE

REPEAT

ENJOY

OFTEN

Serves: 2 people Source: all recipies.com

PRODUCT OF MEXICO Spring 2017

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MODERN meals BY: ANYA PARAG Anyone who has ever been to a food truck can tell you that it is a unique, exciting way to grab a greasy bite.

But for those who are looking for a healthier side of things - less deep fried, more leafy greens - yet keep the delicious food and the creative selling space, Austin has something for you.

21 Austin Addition

Four cupcakes from Capital City bakery ready to be taken home and devoured. All photos by Capital City Bakery

The number of vegan food trucks in Austin has raised tremendously in the past three years, since the idea of veganism has become more well known.

Recipes for alternative, healthy way to cook kitchen classics have flooded the internet, and more and more people were getting on board with the healthier A cupcake shown in front of Capital city Bakery. lifestyle.

Austin has a thriving, lively Food trucks are a popular sight population of open-minded in Austin, drawing customers youth, the city was recently because of the unique appeal, the named the best place to live in change of scene from normal, America by Forbes. Veganism, sit down restaurants. “The great among many other up-andweather makes food trucks coming trends, is a common popular, and the laid back, open occurrence with the forward- attitude of the people make a thinking Austinites. new vegan food truck something that people are willing to try,” “The great weather makes Says Rishi Dhir, owner of the food truck Conscious Cravings. food trucks popular, and Conscious Cravings sells the laid back, open attitude vegetarian, plant based hot wraps with a variety of ingredients. of the people make a new It’s modern menu has attracted vegan food truck something a wide range of customers, meat eaters looking to that people are willing to from try something new, to religious vegans. try.”

and her sister. It is all inspired

by Indian cuisine, which is my native cuisine. Since then, we have made revisions and additions based on feedback from customers and employees”

“It’s a more affordable way to sell my product to people.”

Kristen Polser Owner of Capital city Bakery

says Dhir. People getting into the food business are drawn to the idea of starting out with a food truck, because “It would be a good way to get into the food business given the lower overhead costs,” Dhir says.

Four seasonal valenitines cookies sit on

Conscious Cravings menu Rishi Dhir Owner of Conscious Cravings items “were formulated between myself, my mother,

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The owner of Capital City Bakery, Kristen Polser, also started her business in a food truck in hopes of finding “a more affordable way to sell my product to people.” Capital City Bakery is a vegan bakery that sells delectable cupcakes with classic and unique flavors alike.

Veganism is growing rapidly all over the world according to Foodnavigator USA, and food truck owners are catering to their customers needs by offering more and more selections on their menus that are vegan or vegetarian. Polser decided to make her bakery all vegan because she said “Respecting all life is an important to me, and the food and agriculture industry can be horrific for animals and workers alike”.

A batch of cleverly decorated cookies being displayed.

Polser’s famous cupcakes are formulated from an “idea and concept first, and then recipe testing. We test recipes several times before they make it to the public,” she explains. Capital City Bakery has all vegan sweet treats that taste just like the non-vegan version. A few of the classic recipes that they have made vegan are the confetti (vanilla and funfetti), strawberry blonde (strawberry cake and butter cream), and fauxstess (a twist on the Hostess cupcake classic). They also have vegan rice krispie treats, brownies, cinnamon rolls and kolaches.

“In our kitchen we brainstorm and think of ideas, and then use trial and error to perfect the recipe.”

Leslie Nelms Owner of Unity Vegan Kitchen

like comfort food truck Unity Vegan Kitchen. Menu items in the food truck business are normally created when chefs “brainstorm and think of ideas then use trial and error to Some food trucks create a perfect the recipe,” says Leslie twist on old menus instead of Nelms, the owner of Unity trying an entirely new menu, Vegan Kitchen. They boast A giant vegan ice cream cookie sandwich

Two of Capital City Bakery’s weekly rotating flavors.

23 Austin Addition

Vegan chocolate strawberries are decorated with festive sprinkles.

‘chickun’ and waffles, ‘notzzarella’ sticks, and Cobbler.

actually made just a couple blocks away,” he says.

He uses many alternative ingredients to substitute for the meat, a big part in barbeque food.

BBQ Revolution, also takes classic barbeque and makes it vegan. The owner, Blake Newman, sells vegan barbeque Running a food truck is — a daunting task that not difficult, though, especially many people can execute, “It’s more than just but this place has Zagatrated food. Like a lot of other running the truck small businesses in Austin, itself. You got to play Newman’s business gets a lot of their product locally it by ear a lot.” in hopes of supporting local businesses, something that is Blake Newman very important to Austinites.

“Our tempeh and our seitan Owner of BBQ are both locally-made. The Revolution seitan for the brisket is

when using fresh ingredients.

Newman explains,“It’s more than just running the truck itself. You got to play it by ear a lot.” While food trucks are smaller and cheaper initially than brick and mortar locations, they have their negatives.

Newman explains the struggles of emptying a grey water container, a device built to catch dirty water, “It’s cold out, and you still gotta go [to empty the container]. In the rain, or whatever it is, you still gotta go and do it.”

For Dhir, “The beginning was very tough. I had never worked in the food business, so I had a steep learning curve!” Food trucks often prepare food in advance based on their expected customer[s], but it can be hard to predict correctly. “Some days, we’ll just get a bunch ready cause we’re anticipating a bunch of people that day, and it won’t be as big as we think it is,” said Newman.

However hard it is, Dhir agrees that providing “inexpensive, tasty vegan food” for Austinites is well worth the trouble. capitalcitybakery.com conciouscravingsaustin.com unityvegan.com foodnavigator-usa.com

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Vegan street tacos

Photos by Ashley Mcglaughlin

25 Austin Addition

chopped cilantro 2 tablespoons extra virgin olive oil tomatilla salsa

1 tablespoon minced garlic 2 teaspoon unsweetened cocoa powder 1 1/2 teaspoon salt

1 teaspoon cumin

2-3 ripe avocados 2 limes 2 1/2 cups black beans 3-4 teaspoon chipotle sauce

www.edibleperspective.com

1/2 a medium red onion 10-12 mini corn tortillas Spring 2017

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Preheat your oven to broil. Spread tortillas in a single layer on a baking sheet. Place on a rack in the center of your oven and let toast for about 2-3 minutes.

Flip and toast another 2-3 minutes. Watch very closely as you don’t want them to fully crisp. (They’re much harder to eat when fully crisp.)

Scoop avocado into a bowl, top with juice from 1/2 lime and a hefty pinch of salt. Mash to desired consistency.

Assemble tacos with beans, avocado, a small spoonful of salsa, and shaved onion and/or cilantro (if desired).

Serve immediately.

In a pot, heat your oil. Once hot, add onion, salt, and cook stirring frequently for 10-15 minutes. You want the onions super soft and starting to brown. Add garlic and stir 1 min. Now add cocoa powder, cumin, and 3/4 tsp salt. Stir for 30 seconds. Stir in the beans + cooking liquid, 1 lime, and hot sauce.

Simmer beans uncovered for about 10-15 minutes, until beans start to thicken.

27 Austin Addition

This for that

A guide to substituting ingredients

choose Milk Yogurt Cream Cheese Cheese Butter Buttermilk

Bananas, nut milks Applesauce , soy yogurt dairy-free cream cheese soy, cashews, nutritional yeast margarine, olive oil soy milk and vinegar

choose

Eggs Applesauce, pureed tofu, flax seeds, banana

Eggs

choose Meat

Dairy

Meat Tofu, seitan, veggie protein, tempeh, chickpeas Spring 2017

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Designing

101

A look into a starting fashion designer’s life

Malak Tousson

photo by: Sally Daneshjou

Women from every corner of the world use clothes and fashion to express their personalities and their culture, but fashion is a lot more than just shopping at the mall, putting together a perfect outfit for your night out, or revamping your closet. A lot goes into every piece of clothing you end up buying. Fashion and apparel designers try to make each piece they create unique, and that takes effort, time and knowledge.

A two piece jumpsuit from the Sally Daneshjou collection 29 Austin Addition

Local Austin fashion and apparel designers Sally Daneshjou and Cristal Martinez help give a look into a fashion and apparel designer’s life, the work that has to be put into the fashion field, and how their experiences can affect their designs and creations.

photo by: Sally Daneshjou

Fashion and apparel designers all have a backstory that goes into each collection that they drop, and that fuels their clothing and the way they design.

Apparel designer Cristal Martinez believes that “clothing makes people feel a certain way, because you then have the ability to control how others perceive you, whether it’s simple or more complex, elaborate garments”. She believes that fashion is an art form, and that it’s a very loud way to express yourself. “That just made me realize the power of clothing and how you could communicate that to others”, she says. When looking at her work, you can clearly see where that comes in since her pieces are very bold and patterned.

Sally Daneshjou, a designer that uses gorgeous Italian silk in all of her high-class evening style gowns, describes fashion as her strongest passion.

“It’s an expression of who you are. It really is, and so that’s why I think it’s such a passion in my heart, because, I just love it, you know? And it just stirs, all the time.”. When she creates an evening gown, she knows exactly what kind of message she wants to portray through each piece. “The Sally Daneshjou Collection aspires to bring back the classic elegance of glamour and sexy sophistication while staying modern yet edgy using fine Italian fabrics and laces” is the introduction to her mission statement.

A wedding dress designed by Sally Daneshjou

“ It’s an expression of who you are. It really is, and so that’s why I think it’s such a passion in my heart.”

-Sally Daneshjou

Spring 2017

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photo by: Angela Zamora

A dress with a plunging neckline designed and made by Cristal Martinez As for inspiration, where do these designers get it? What are the stories behind their pieces? Daneshjou says a lot of her inspiration comes from her mother, who she describes as being “so high-fashion, she was always wearing the latest fashions and I just wanted to be so much like her”. When designing, she always keeps her mother’s style in mind, and what she would have loved to wear to a cocktail party or a fancy dinner.

For Martinez, her work comes from a different place. She applies much more 31 Austin Addition

science to her art by studying textiles and applying them to apparel. She loves to get up close with a sewing machine and play with patterns to create new looks and pieces. “I’m not really too fond of the term fashion designer, I think it has this negative connotation on it, and isn’t associated with more of the science and the art that apparel is, and building it, and creating it, and presenting it, so I like to look at it as a cross between science and art”. When she went to college to learn about apparel, instead of

“A cross between science and art” -Cristal Martinez

“ You have to be happy with what you’re doing.”

-Sally Daneshoujou

of attending a fashion designing program she went into the science behind textiles and apparel. “It’s actually in the college of natural sciences, so we have to go through taking these courses that allow us to look at fibers and textiles at the molecular level”, she says. ”It’s from the very core of what apparel is and what makes this multi-billion dollar industry run”.

week, I would wake up with a spring in my step”.

Life as a fashion or apparel designer is busy, challenging, and overwhelming at times, but it can also be uplifting, relaxing, and satisfying. Designers design each piece with a story in mind. Each piece designed has a backstory, and each collection dropped comes from a place close to each designer’s heart.

photo by: Angela Zamora

The clothing business is a very

competitive field and it’s hard to make it far and be successful in it. Sally Daneshjou says “I think success of course is making money and learning marketing, and tapping into your business skills, but it’s also really listening to your passion and doing what makes you happy....I really believe that you have to be happy with what you’re doing. I mean that’s so important, that you love it. I remember when I was designing my collections, and we were getting close to Austin Fashion

A dress with bell sleeves and buttons designed and made by Cristal Martinez

Spring 2017

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2 3

Rise

The Fashion Cycle

1

Introduction

The design/style is previewed at design centers, where it is later released to the public. The prices are high and there is limited consumption/production.

Manufacturers adopt the design and start producing more of it for a lower price, and some of the original design is changed.

Peak

The style becomes very popular and accepted. There are variations of it in design and in price. How long it lasts in this stage determines if it becomes a classic.

4

Decline

5

Obsolescence

The demand for the style is decreased. Consumers won’t pay high prices for it, and the items go on sale. The style has flooded the market and is considered boring.

Consumers are no longer interested, manufacturers are no longer producing, and retailers are no longer restocking. Prices are at an all time low.

The 10 biggest luxury brands in the world 1

Louis Vuitton

2

Hermès

3

Gucci

4

Prada

5

Rolex

6

Chanel

7

Cartier

8

Burberry

9

Fendi

10

Coach Spring 2017

34

Photo by Kye Kane

Vintage Austin

by Kye Kane I

Chiffon petticoats hang from the ceiling of Blue Velvet 35 Austin Addition

magine a store filled with one-of-a-kind fashion made of all types of rare alluring fabrics. It sounds like a lavish boutique only the wealthiest could afford, but in reality it’s the affordable thrift shop down the street.

Thrift stores offer an important service to members of a

community. Not only do they provide an easily accessible place to buy affordable clothing, but they also serve as a place to find unique clothes.

Second hand stores have been around in Austin forever.

It’s a challenge to find one neighborhood without one thrift shop.

“For the size of Austin as a town we have more vintage stores per person here than Houston, Dallas, San-Antonio, these much bigger cities have “They want to be unique and do their own thing” - Jennifer Barker-Benfield way fewer vintage and thrift stores” says Blue Velvet vintage clothing store owner, Jennifer Barker-Benfield.

Blue Velvet is a small vintage store that was founded in 1994

by Barker-Benfield. The store is

Blue Velvet

surrounded by a large vintage community of stores and businesses. Despite the small size of the building, Blue Velvet fits decades of fashion onto their shelves.

to be unique and do their own thing and know that not, if you buy a vintage piece no one else is going to have that piece” said Barker-Benfield.

That’s not the only reason

Shopping vintage has become more and more of a popular activity. “I think people get tired of the sort of cookiecutter, knowing that if you go to Forever 21 or H&M you’re going see a lot of people wearing that exact same thing, you know it can be, boring,” says Benfield.

Thrift and vintage stores can offer fashions from a wider period of time, with more unique options. “They want

“It’s economically responsible, environmentally responsible and challenges people to look a little harder and think outside the box” - Laura Uhlir Spring 2017

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people shop for second hand clothes. “It’s economically responsible, environmentally responsible and challenges people to look a little harder and think outside the box,” says Olive boutique owner, Laura Uhlir. Her boutique features a wide-array of well-made designs from independent designers as well as a large vintage collection.

Many people also choose to shop vintage not only for the aesthetic or environmental aspects, but for the quality materials and way it’s made.

A jacket with pins at Blue Velvet 37 Austin Addition

“It’s better made a lot of it,” says Benfield. “If you get vintage: you get nice materials, you get cotton, you get raylon, you get wool, silk.”

Quality fabrics are hard to find cheap these days, but shopping secondhand opens up a whole new world. “A brand-new silk

top would be really expensive if you went to the shopping mall, but you can get a vintage silk top for pretty cheap, and it’s really well made, and it’s going to last.”

“I grew up in a small town without many shopping options, so thrifting was the perfect way for me to hunt down interesting pieces” Thrifting is not only a great way to get affordable quality clothes, but it’s also a way to have fun. “Growing up that was like our leisure activity was going to thrift stores,” says Benfield. Many people feel this way to. Searching for the perfect piece almost becomes a game. “I grew up in a small town without many shopping options, so thrifting was the perfect way for me to hunt

Overall, the thrift stores in Austin offer a wide variety of down interesting pieces. I still high quality fashion staples love a good thrift trip to clear and unique finds. Thrifting my head. Something about is a way to stand out and be clicking through racks hunting unique. Clothes you search down something special just for allow you to show your sets things straight for me,” says own sense of personal style.

Austin-Based clothing Designer Overall shopping vintage Sloane Lenz. should be fun.

Flare jeans at Blue Velvet

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THRIFTING TIPS

by Kye Kane When?

Sundays are a great day to go shopping as many stores put out the new clothing then. Avoid going around important events such as prom, becasue there will be less selections.

Where to Go?

Most neiborhoods have at least one vintage store.

Some of the most common places to go include big chain stores like Goodwill or Savers.

THRIFT THRIFT STORE STORE

Bank of America

What to Buy?

In general you should buy things that fit relatively well, that you can wear. A good trick for finding out if you should buy it is to imagine the garment outside of the store. If you can picture yourself wearing it, buy it!

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TRAVEL REWARDS

4000 1234 5678 9123 VISA

What to Wear?

Wear clothing that is easy to take off, or tight clothing like leggings that you can easily slip other clothes on.

AFTER THE BUY Clean Your Garments I is very importatnt to properly clean your garments after you take them home. Make sure to double wash them with a good amount of soap. Stains can be easily removed with Oxi-Clean. Shoes should be wipes with rubbing alcohol.

Mend and Tailor

Learn how to sew up small holes and sew buttons on. If comething is too big you can either take it to a professional, or you can watch one of the wonderful YouTube tutorials. d

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Add Patches and Pins Patches and pins are a great wasy to customize your clothing. Patches can be added to an old jean jacket to make it more iteresting, or a skirt to make it unique. You cant find vintage pins at a lot of thrift stores, or you can buy them cheap at a craft store.

FASHION SHOW

1994

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“SOME TIMES WE NEED TO STOP ANALYZING THE PAST, STOP PLANNING THE FUTURE, STOP FIGURING OUT PRECISELY HOW WE FEEL, STOP DECIDING EXACTLY WHAT WE WANT, AND JUST SEE WHAT HAPPENS” -Carrie Bradshaw, Sex & the City

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“DON’T CARRY YOUR MISTAKES AROUND WITH YOU INSTEAD PLACE THEM UNDER YOUR FEET, AND USE THEM AS STEPPING STONES TO RISE ABOVE THE” - Anonymous

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Fashion

Food & Feeling Good!