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EMMA FOR THE MODERN CREATIVE

No. 20 Fall 2016


© Emma Magazine © Emma All rights reserved. Magazine No part of this

All rights reserved. publication may be No reproduced, part of this distributed, may publication or transmitted be reproduced, in any form or by any distributed, or transmitted means without in any explicit form or written by any means permission without of the editor, except explicit writteninpermission the case ofofbrief the quotations editor, except andinother the case noncommercial of brief uses permitted quotations and other by copyright noncommercial law. For permission uses permitted requests, by copyright write tolaw. theFor editor at therequests, permission address write belowtowith the the subject:at“Permissions editor the address below Request.” with the subject: “Permissions Request.” hello@emmamag.com www.emmamag.com hello@emmamag.com www.emmamag.com Publication design by Sarah Hubbell Publication design by CoverHubbell Sarah photo by Rachel Solomon Cover photo Stylist by Sarah Nicole Hubbell Lee


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OH HELLO Those pumpkin spiced lattes don’t really do it for me. I do, however, love the crisp air, the colors in the trees and breaking out those sweaters and boots. But beyond that, fall is full of memories and traditions. Some of my favorite memories have happened in this season. (Full disclosure, my birthday lands in fall too. Where my Libras at?) Trick-or-treating with my dad as a kid, avoiding the scariest house on the street. Freezing in Indiana, seeing snow fall for the first time. Baking with my mom for Thanksgiving. Finding a group of lifelong friends at college. Walking hand-in-hand with my boyfriend, leaves crunching with every step, in Central Park. It’s those images that really make me love this season. Fall has always been my favorite season even though I live in a city that really only has two types of weather, hot and kind of cold. And as fate would have it, my favorite season is now the official launch of my newest chapter in life. I’m Emma’s new editor-in-chief. This is a title that I’m still getting used to saying. It’s my first gig as a college graduate, so you can imagine how humbled and excited I am about it. Truthfully, I’m still in shock. I spent the hottest weeks of the summer conjuring up ideas and plans for Emma’s future. Ideas and plans I can’t wait to share with all of you! Over the years, I’ve watched this magazine grow, find its voice and create a community of kind, smart, creative badasses with its contributors and readers. I’m honored to be a part of that group. Some features of this issue are a bit new so let me introduce you to those too. I love the

idea of an advice column, but because Emma is a mag for the modern creative, I thought we could do a modern take that is a bit different from the traditional Dear Abby. Emma has a constantly growing network of creatives, gogetters and entrepreneurs, so why not use them as resources for advice? What We’re Into was also added. This is where Emma’s staff and contributors let you in on their latest obsessions (page 70) because I’ll talk anyone’s ear off about You’re the Worst and Angel Olsen at the moment. I want Emma to be your best friend, someone you can go to with your life dilemmas. Blogger Tamara Kraus has sound advice for all you job searchers in Ask Emma on page 12. I want Emma to be your life hack bible with genius DIY ideas, like the crazy-good mini pumpkin florals (trust me, you’re going to want to make hundreds of these). I want Emma to be your goto cookbook and party playbook where you’ll discover the best chicken soup—on page 54—to make when the weather starts to cool, as well as the perfect additions to your holiday party, like spider decor for Halloween—page 42. I want Emma to be as special to you as it is to me. To me, Emma represents creativity, community and inspiration all while being gorgeous inside and out. I mean, just check out the cover shot by Nicole Lee, an amazing photographer and our food contributor this issue. So, with the release of my first issue as editorin-chief, I now I have one more fall memory to love the season even more. And just because the leaves aren’t quite falling here in Phoenix, I’m still in love with this season.

ALEJANDRA ARMSTRONG , EDITOR-IN-CHIEF OF EMMA MAGAZINE

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HOME

BEAUTY & STYLE

HOLIDAY

FOOD

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FALL HOME TOUR Take inspiration from Michael Wurm, Jr.’s seasonal decor.

HOW TO WEAR: A NECKERCHIEF Our editor-in-chief models her favorite trend at the moment: the neckercheif.

28 FALL BODY SCRUBS The perfect homemade, natural body scrubs to keep your skin healthy this season.

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SPIDER DECOR Perfect last-minute Halloween party decorations.

50 TRADITIONS From pasta to Christmas movies, check out the Thanksgiving traditions Emma contributors have.

CHICKEN SOUP There’s nothing better than homemade chicken soup on a crisp day.

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VEGAN WHIPPED CREAM AND GRANOLA A customizable granola recipe and whipped cream that’s safe for everyone.


ENTERTAINING OBSESSED

ADVICE

DIY

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FALL HARVEST DINNER Celebrate the coming of the season with a harvest dinner with friends.

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WHAT WE’RE INTO Emma’s latest obsessions and inspirations.

ASK EMMA Gut feelings and the job hunt.

DIY PUMPKIN FLORALS Learn how to make a mini pumpkins into vases you’ll want to fill the house with.

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Pumpkin Porter

Pumpkin Butter

Pumpkin + Wild Carrot Soap

Cookie Cutter

Printable

Shoes


EDITOR’S PICKS

Pumpkin Harvest Soy Candle

Pillow

PUMPKIN PICKING Emma’s editor shares her favorite pumpkin must-haves beyond those addicting lattes. Pumpkin Porter: Four Peaks Brewing Company Pumpkin Butter: Trader Joe’s Pumpkin + Wild Carrot Soap: Apoterra Pumpkin Harvest Mason Jar Soy Candle: Brooklyn Candle Studio/ Etsy Pillow: Parris Chic Boutique/ Etsy Cookie Cutter: Sur la Table Printable: I Should Be Mopping the Floor Lip Kit: Kylie Cosmetics Dog costume: Bourne Wild Pet Wear/ Etsy

Lip Kit

Pup Costume

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HARVEST HARMONY A FALL PLAYLIST TO LISTEN WHILE YOU LOOK

AUTUM N I N NEW YO RK Ell a Fi tzg e r a l d & Lo u i s Ar m st r o n g

SH U T U P KISS ME Angel O l se n

RH IANNO N Fl eetwood Ma c

LOST I N M Y M I N D The Hea d a n d t h e Hear t

L ET H ER DANCE The Bobby Fu ll e r Fou r

BL E SSINGS Ch ance th e Rap p e r

M US HA BO O M Fe i st

IN THE LIGHT Th e Lu mi nee rs

AP P L E BLOSSO M Th e W h i te Stri p es

SO GOOD Wa r p a i n t

GI VEN/EL ECT RIC L IFE Fl ock of D i mes

AU T U MN L EAVE S Bob D yl an

Photo g r a ph b y Mi ch a el Wu r m Jr.

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LISTEN!


CONTRIBUTORS

ALEJANDRA ARMSTORNG

ST E P HA NI E GE RB E R

SARA NEVELS Opera ti on s Director

Holi d ay Contri bu tor

AL EX SCOVILL E

A NUS HA RA JE SWA RA N

Ask Emma Contri bu tor

TAMARA KRAUS

NICOLE LEE Food Contri bu tor

SARAH H U BBELL

B RI T T CHU DL E I GH

MICHAEL A WURM JR Home Contri bu tor

ANN WHIT TAKER Enter taining Contri bu tor

Edi tor-in-Chi ef

Assi stant Edi tor

Fo u n d e r

Beau t y Contri bu tor

DELIA RANDALL

Holi d ay Contri bu tor

Photographer

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ASK EMMA HOW DO YOU KNOW WHEN A JOB IS RIGHT FOR YOU? An advice column for the modern creative. Not your traditional Dear Abby. We have the raddest and baddest chicas offering sage wisdom when life gets complicated. This issue, we discuss gut feelings on the job hunt with fashion blogger Tamara Kraus. What topic should we discuss next? Email us your quick q’s, delimmas and concerns at AskEmma@emmamag.com.

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isclaimer: job searching is a full-time job in itself that will take you through some seriously discouraging detours. You’ll cry, doubt your talent and wonder if anything you’ve done in your life was even worth your time. But if you didn’t have to go through any of this torture, can you please reveal your secret? A month ago, I booked a one-way ticket from Phoenix to Des Moines to work in e-commerce with one of the country’s biggest women’s media companies. My friends thought I was joking when I told them that I was heading to “corn central.” This wasn’t the New York City plan I had in mind, but career paths are hardly ever linear. This summer, a few companies from New York called me, very impressed with my resume, but in fashion, businesses are often looking for people to start the next day. I’ve heard, “Call me when you get in New York” so many times that my ears started aching. I was tempted to hop on a plane to New York and make it happen, but common sense kicked in. Two months ago I accepted a job offer for a startup fashion company in San Francisco. I was stoked about the city I’d be living in, but not so much about the job. Red flag No.1. Cut to the chase: the job wasn’t going to allow me to use all the media skills I’d spent four years learning, so I rejected the offer and was back to square one. Here’s why I backed out of what seemed like a sweet deal. The job was for a copywriting position, but not the kind that involves fact checking and editing for

grammar like I trained for in school. The job wasn’t going to get me to where I wanted to be: magazines. It didn’t help that the pay would barely cover my living and food expenses, (it was hourly). Oh, and the few people who replied to my sublet inquires online were scammers who wouldn’t let me see their rooms before moving in. A wee-bit of a turnoff.

“Easier said than done, but be patient. Timing is everything.”

Moral of the story? Trust your gut.

About a week after declining, I was back on my go-to job site, Ed2010 (it’s for fashion gigs), found the job I have now and moved to Iowa two weeks later. Lesson? When things are meant to be, they’ll happen really, really fast. So here I am. You know what? There’s actually a huge fashion program at Iowa State University, so I’m enjoying meeting and collaborating with local designers for my blog. There’s no almighty list of rules when it comes to landing a job. Networking will always be number one. But everything else? It’s really up in the air. I can tell you that if you’re wanting to land a job in a creative industry, prospective employers WILL Instagram stalk you. I suggest cleaning your social accounts up and creating a brand for yourself. Believe me, my blog played a huge role in the job I landed today, so I encourage you to #doitforthegram – you just might get hired because of it!

Tamara Kraus: Fashion blogger at TinseledPink.com, Kylie Lip Kit hoarder and now e-commerce deals associate for top magazines. EMMAMAG.COM 13


HOME


FALL HOME TOUR PHOTOGRAPHY BY MICHAEL WURM JR.

Founder and Editor of Inspired by Charm Michael Wurm Jr. shows off his hip living room, warm and inviting dining table and his ultimate outdoor hangout space. His fall decor is realistic. Michael illustrates how you don’t have to completely re-do your home for the holidays. In his living room, fall accents are placed on the mantel, table and hanging on the wall (how rad is that white stag?) while a playful garland ties the entire room together. His beautiful dining area shows that small details go a long way, and his outdoor space is calling for friends and apple cider. Michael creates recipes, DIYs and shares his interior design expertise on his blog. His work has been featured in HGTV Magazine and Martha Stewart Living Magazine, to name a few. Take a look into his home and then bring a few of his ideas to your own. Remember: a pumpkin here and there never hurt anyone!

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BEAUTY & STYLE


Homemade

FALL BODY SCRUBS PHOTOGRAPHY BY LINDSEY JOHNSON, RECIPES BY HELLOGLOW

Treat yo’ self with these simple but spa-like body scrubs. These recipes are specifically made to help transition your skin from warm to cool weather. Fall is also flu season, so you best believe there are added immune boosters in these scrubs. To find out the benefits of each of these scrubs click here. Stephanie Gerber and her team at HelloGlow.co created these body scrubs. HellowGlow is a go-to destination for all things natural beauty. Its mission is to provide wellness, nutrition and skincare recipes and methods to live a healthy and vibrant life. In her new book titled Hello Glow: 150+ Easy Natural Beauty Recipes for A Fresh New You, Stephanie shares more than 100 skincare, haircare and cosmetics recipes. The book is available for pre-order now on Amazon and will be released Nov. 15.

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CLOVE AND SUGAR Ingredients: 1/2 cup brown sugar, 3-4 drops clove essential oil and 1/2 cup jojoba almond or olive oil. Add all of the ingredients to a bowl and mix well.


CITRUS SALT Ingredients: 1/2 cup sea salt, 1/2 cup jojoba, almond or olive oil and 1 teaspoon orange or grapefruit zest. Combine the sea salt and oil and mix well in a bowl until the salt is saturated with oil. Then add the teaspoon of zest and mix.


PUMPKIN AND CINNAMON Ingredients: 1/2 cup pumpkin puree, 1/2 cup brown sugar, 1 tablespoon jojoba, almond or olive oil and 1/4 teaspoon cinnamon powder (optional). Combine all of the ingredients in a bowl and mix well. This scrub needs to be used at the time of mixing.


How to wear

A NECKERCHIEF PHOTOGRAPHY BY SARA NEVELS

We’re not quite ready to say goodbye to our favorite summer trend. There’s something so glam about this look. Here are three new ways to wear a neckerchief. The best part of this tutorial is that the looks all begin with the same step. Easy enough, right? Got some cool weather where you live? Layer this look with a black leather jacket and be the baddest chick on the block. A fold or two, a knot here and there and you’re instantly chic!

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STEP ONE: FOLD INTO A TRIANGLE.


STEP TWO: STARTING WITH THE FLAT SIDE OF THE TRIANGLE, FOLD TOWARD THE POINT. NOW YOU’RE READY TO CREATE THE LOOKS.


LOOK ONE: THE EMMA (EDITOR’S FAVORITE). Simply take the folded scarf and tie a knot off-center in the front.

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LOOK TWO: THE CHOKER. Take the folded scarf and wrap around neck twice. Tie a small bow in front or tuck it in.


LOOK THREE: THE OUTLAW. Start with the scarf in a triangle, tie a knot in back, creating a V in the front.

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HOLIDAY


Spider

PARTY DECOR PHOTOGRAPHY BY DELIA RANDALL

In a crunch for killer decor options for your Halloween party? Well, Delia Randall of DeliaCreates.com has got you covered. She’s created some spectacularly spooky spider decorations and you can too. This DIY is something you’ll want to do every October. The materials need are listed below. Follow the directions and access a printable here. Materials: Black 12 x 12 cardstock Hot glue Scissors Cutting machine Bamboo skewers or toothpicks Black, blown up balloons Black pipe cleaners, four per balloon

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Mini

PUMPKIN FLORALS PHOTOGRAPHY AND DIY BY ANUSHA RAJESWARAN

Hosting a Thanksgiving meal or just feeling festive? These mini pumpkin florals make the perfect center piece or hostess gift. Don’t be afraid to use bright colors here! Besides, who said everything fall had to be orange? Anusha Rajeswaran from Fish & Bull created these cuties. “I love orange but in small doses so it doesn’t overwhelm a space. That’s why I love these mini pumpkin florals because they’re the perfect pop of color to add some cheerfulness to my home without going crazy,” she says. The directions are simple. One cut and that’s it. Follow them here. Pro tip: “Remember to pick up seasonal flowers like mums and dahlias if you want the warm Autumn colors to really complement each other,” Anusha says.

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THANKSGIVING TRADITIONS Emma staff and contributors share their favorite Turkey Day traditions. With my Italian heritage at its best, growing up Thanksgiving wasn’t solely celebrated the all American way. My family incorporated pasta dishes, meats and cheese, and espresso. Canned cranberry sauce and football were nowhere to be found. We still had turkey, but not without the pasta.

Nicole Lee, Food stylist and photographer When I wake up on Thanksgiving morning, there’s one activity I can always count on to kick off food prep for the day: baking a gooey, dreamy sweet potato casserole! It’s been my must-have dish for as long as I can remember because my grandma used to make it perfectly, so now I keep the tradition alive and make it every year.

Tamara Kraus, Fashion blogger

After everything is cleared and extended family has gone home, we cram into the master king-sized bed and watch the first Christmas movies of the year. We usually begin with a Home Alone marathon…one and two but NEVER three. Happy Thanksgiving to all and to all a good night. Wait, isn’t that supposed to be— oh never mind!

Britt Chudleigh, Photographer


As a mom, I feel a huge sense of purpose in our Thanksgiving day traditions, as these will be the memories my kiddos look back on for years to come. I want them to remember me cooking the entire live long day with music playing and their hands elbow deep in pie dough.

Sarah Hubbell, Founder My family starts early. We eat our Thanksgiving meal at lunchtime then watch football and play poker until we are ready to eat leftovers (in my case, sometimes just pie) for dinner!

Alejandra Armstrong, Editor-in-chief When I was little, my favorite tradition was enjoying the cool crisp air on the way to my aunt’s house, filling up on good food and then after dinner, putting the tables together so we could all play Spoons. My dad is one of 6, so needless to say, we had a lot of spoons.

Sara Nevels, Operations Director My Mom and I watch the real dog show while we’re cooking, and then after we eat we watch ‘Best in Show’.

Alex Scoville, Assistant Editor


FOOD


CHICKEN SOUP INGREDIENTS 1 lb. Yukon Gold or Red Potatoes 2 16 oz. Chicken bone broth, or Kosher Chicken Stock or homemade 2-4 carrots 2-4 celery stalks 2 onions 2-3 cloves of garlic 1 whole chicken, precooked from the grocery rotisserie or at home.

SUPPLIES Dutch Oven or large Stockpot Wooden spoons for stirring and tasting Strainer Culinary Knife Peeler Cutting boards Large mixing bowls, prep bowls

A bunch of fresh herbs and spices: thyme, oregano, old bay seasoning salt, salt, pepper Loaf of fresh country bread Quality grade olive oil, or avocado oil (for high heat)

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Recipe by Nicole Lee


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CHICKEN SOUP PREPARE You can either roast your chicken at home or you could buy a precooked roast from the store. Leftovers of roast chicken make for great soups as well. This works if you are in a pinch for time!

Throw in the mirepoix mix, let cook for 5-10 min or until the onions are translucent. Add salt and pepper to taste. Add in your garlic, sauté for another 3 minutes and add in herbs and more salt and pepper if needed.

Make your mirepoix (fancy for chopped veggies) mix of carrots, celery and onions. Do your best here, its alright if it’s a rough chop, but just eye ball your cuts with the sizes being pretty even. Set aside in a bowl. Then finely chop your garlic cloves and herbs and set aside. Quarter your potatoes, set in a large bowl of warm water and let them soak for a good 15 – 20 minutes. When the chicken is finished roasting, break it down with knife, then pull apart the meat with fork or hands. Set the chicken meat aside— you can keep the bones and legs together.

While that cooks, strain your potatoes and add those into the mix (you could always boil your potatoes beforehand as well and then add them to the pot). Let that cook for another 5 minutes, add in more salt and pepper if needed.

Once you are finished prepping your ingredients, set your dutch oven on the stovetop and put the burner on medium to medium high. After about a minute, add in the olive oil and place a few onions in the pan to see if it sizzles. If so, the pan is hot enough.

Toss in the chicken stock and bring your heat up to high. You want this to boil for a good minute until you see a “rolling boil at the top of your soup,” then let that hang out for a bit. Then add in your cut up chicken and bones. Reduce your heat to low and place a lid on the top, stirring your soup every 10 minutes or so.. Cook for 40 minutes to 1 hour. Then skim the top and pull out the bones before serving. Serve with beer, white wine, crusty bread and enjoy! Recipe by Nicole Lee


GLUTEN-FREE GRANOLA INGREDIENTS

PREPARE

1 cup avocado oil

Preheat the oven to 325 degrees.

6 cups old-fashioned gluten-free rolled oats

Line a large baking dish or cookie sheet with parchment paper.

1/3 cup honey or coconut sugar 1 tablespoon light brown sugar 1 teaspoon vanilla paste 1 tablespoon cinnamon 1 cup chopped roasted almonds 1 pinch of salt

In a mixing bowl, whisk together oil, honey, brown sugar, vanilla paste and salt. Once this has mixed, add in the oats, nuts and cinnamon. Stir all together until combined. Then evenly spread the mixture on to your lined baking sheet. Bake for 25-35 minutes or until golden brown. When finished, cool for about an hour, then break apart into chunks. This can be stored up to 2 weeks (if you don’t eat it all before then!). Serve by itself or add your favorite fruit and top with vegan whipped cream (recipe on next page).

Recipe by Nicole Lee

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VEGAN WHIPPED CREAM INGREDIENTS 2 cans full fat organic coconut (chilled in refrigerator the night before) About 1/2 cup of organic confectioner’s sugar 1 teaspoon vanilla bean paste SUPPLIES An electric mixer with a whisk attachment and metal bowl

PREPARE Fill your metal bowl with ice. Dump out after about a minute. Open your coconut milk. The fat and liquid should be separated at this point. Dump the liquid in a jar and save for later. Take the coconut fat and place in the bowl. Add in the vanilla paste and the confectioner’s sugar. Turn your machine on low for about 1 minute then speed it up for about 2-3 minutes. You want to get a lot of air in there to get it nice and fluffy. Once you see the consistency become airy and light, you have your vegan whipped cream. (Taste it to see if it needs more sugar.) Recipe by Nicole Lee


ENTERTAINING


Gorgeous

FALL HARVEST PHOTOGRAPHY BY BRITT CHUDLEIGH

Gather friends and loved ones to celebrate fall with a harvest dinner complete with cider, a fig and cheese plate and a seasonal mixed vegetable galette. Britt Chudleigh and her friends created this party and enjoyed. Cue the good times and memories. Cheers! Venue The air is so crisp and clean this season. We’d recommend feasting outside just before the sun goes down. Menu Ann Whitaker, who took the reigns with the food for this gathering, prepped dinner with seasonal veggies picked from her garden. (It’s okay if you cheat and pick from a farmer’s market or grocery store, we won’t tell!) The best dinner party spreads include something sharable. Take note, a fig and cheese plate is festive and delicious. Decor Adding a white linen tablecloth to an outdoor table is not only practical (saves you from cleaning the table before and after) but it adds a touch of class to any event. A floral garland, styled by Sarah Winward, serves as a table runner for a fresh, garden-like finish.

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You’re the Worst We fell for this nontraditional romantic comedy after the pilot. Now it’s season three, and we still can’t get enough! Set in Los Angeles, it follows a narcissistic man and an immature girl who fear relationships but fall for each other anyway. It’s a modern love story that’s 60 percent ridiculous, 40 percent raunch and 100 percent hilarious. It airs Wednesdays at 10pm on FX.

2 MY WOMAN - Angel Olsen You might not recognize her under the new tinseled wig, but MY WOMAN still brings the same fiery, bracing indie folk singer/songwriter Angel Olsen. We have it on repeat!

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4 The Girls by Emma Cline Set in the late 1960s, this coming-of-age story is about a teenage girl who does the unthinkable and joins a violent cult led by a man based on Charles Manson. Buy it here.

where to BUY

Havenly Pick a room. Pick a designer. Get to work. The Havenly app makes getting that professional eye, a few design tips and tricks and a custom shopping list as easy as getting distracted at Target.

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5 Misadventures magazine The very first issue of this new magazine is fresh off the presses and unabashedly for the outdoorswomen and ex-girl scouts out there.


Dominiqe Crenn’s instagram (@dominiquecrenn) Class up those food pictures with shots from Dominique Crenn, the Chef’s Table star and the first female chef in the U.S. to earn two Michelin stars.

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WHAT WE’RE INTO !!!!!!!!!!!! WHAT WE’RE IN TO

Rifle Paper Co. – Clear City Toile phone case Take your phone around the world and keep it safe in this chic case.

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The Black Tapes This spooky podcast (think Sherlock Holmes meets Serial) is perfect to curl up to with some blankets and a few friends for company. Perfect listening material for your Halloween prep!

Emma editors let you in on their latest obsessions. This is most likely what we are listening to, reading, scrolling and gabbing about at any given time this season. What about you? Do you share similar obsessions? Have one you think we’d love? Snap a photo and tag us!

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FALL ISSUE CREDITS

We try to give credit where credit is due, but sometimes you can only fit so many great people on one page! Here are all the people and places who helped make this issue possible. OH HELLO Photography Carolina Marquez EDITOR’S PICKS Photography for Four Peaks Pumpkin Porter Marie Miller-Rodriguez HARVEST HARMONY Photography Michael Wurm Jr.

HOLIDAY- PAGE 40 Photography Anusha Rajeswaran FOOD- PAGE 52 Photography Nicole Lee ENTERTAINING- PAGE 62 Photography Britt Chudleigh

HOME- PAGE 14 Photography Michael Wurm Jr.

GORGEOUS FALL HARVEST- PAGE 64-69 Photography Britt Chudleigh of Anders & Chudleigh Recipes/Model Ann Whittaker Florist Sarah Winward of Honey of a Thousand Flowers Videographer Jenner Brown or Lumineux

BEAUTY & STYLE- PAGE 26 Photography Sara Nevels

WHAT WE’RE INTO Written by Alex Scoville

HOMEMADE FALL BODY SCRUBS- PAGE 28-31 Photography Lindsey Johnson Recipes Deborah Harju Coordination Jamie Antoniou

BACK COVER Photography Britt Chudleigh

150+ EASY NATURAL BEAUTY RECIPES for A FRESH NEW YOU

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of organic er in ments e too.

dy, and Hair

SCRUBS APS MPOOS E

ST E P H A N I E G E R B E R

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ST E P H A N I E GERBER

AS MENTIONED ON PAGE 28 Hello Glow: : 150+ Easy Natural Beauty Recipes for A Fresh New You by Stephanie Gerber Preorder on Amazon today!


c CATCH YA NEXT TIME! WWW.EMMAMAG.COM


WWW.EMMAMAG.COM


Emma magazine Fall 2016