JULY/AUGUST 2020 | SANTA BARBARA LIFE & STYLE MAGAZINE

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July/August 2020

Santa Barbara Life & Style Magazine

SUMMER LIKE YOU MEAN IT


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Bonita Beach Bohemian Lifestyle

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July/August 2020 Editor in Chief & Publisher Ottocina Ryan Creative Director Silas Fallstich Art Director Riley Yahr Marketing Manager Delaney Willet Marketing & Content Coordinator Kennedy Williams Photographers Silas Fallstich, Greg Hinsdale, Jacqueline Pilar, Jon Premosch, Alyssa Rosenheck, Riley Yahr Stylists Johanna Smeds, Lux Wright Writers Anna Constantino, Amy Dong, Taylon Faltas, Keri Haugse, Jill de Jong, Emma McDonnell, Taylor Roberts, Alexandra Sharova, Celine Wallace, Delaney Willet

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Contact me today! +1 (310) 409-5729 Aaron Collins Berkshire Hathaway HomeServices California Properties 3868 State Street . Santa Barbara . CA 93105 DRE# 02041676 AaronCollins@bhhscal.com www.ACollinsHomesSB.com ©2020 Berkshire Hathaway HomeServices California Properties is a member of the franchise system of BHH Affiliates LLC.

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contents july/august 2020

dining

18 | SWEETER THAN SUMMERTIME

Indulge in rustic charm and botanical cocktails at Plow & Angel.

22 | RECIPE Blackberry crumble meets ice cream sandwich.

24 | THE HAPPIEST HOUR

fashion

32 | WAVE RIDER Where surf meets chic.

42 | CLASS ACT Most likely to do homework by the pool.

PHILANTHROPY

50 | WHOLE CHAMPION Being a Whole Champion entails focus, determination, and inspiration–but most importantly, it means being a catalyst for change.

HOME

52 | HOUSE SWEET HOME Taylor Bliss brings innovative visions to life when transforming the homes of Santa Barbara.

wellness 56 | A NEW NORMAL Before hitting the “reset” button, take time to reflect on how you will adapt.

58 | SCULPTING A LIFESTYLE The Sculpt Society founder Megan Roup gives us a look into her fitness journey.

60 | TOUGH LOVE Becoming aware of your behavioral patterns is the first step to cultivating healthy relationships. 14 | JULY/AUGUST 2020

COMMUNITY

62 | THE FIRST SEED The practice of regenerative agriculture plays an important role in preserving the land, capturing carbon emissions, and sustainably growing food.

travel

64 | TELLURIDE IS CALLING Telluride may be a quaint mountain town, but its exceptional cuisine, stunning geography, and historic charm exude larger-than-life character.

68 | TUCKED UP THE COAST Sometimes you just need to unwind and enjoy a taste of the outdoors in Bodega Bay.

7 0 | BAYWATCH Duffy rides in the harbor, CBD massages, and dinner along the water’s edge make for a blissful weekend at The Balboa Bay Resort & Club.

72 | BON VOYAGE Many say airplanes and comfort can’t coexist; these travel essentials beg to differ.

74 | 48 HOURS Spend the weekend getting reacquainted with the eats, shops, and scenery of sunny Santa Barbara.

Photo by Jacqueline Pilar | ViX bikini, Bonita Beach | Ali Grace bracelets, Allora by Laura | Chan Luu necklace, Bonita Beach

Take a tour of the most delectable happy hours Santa Barbara has to offer–after all, it’s 5 o’clock somewhere.


Photo by Danielle Rubi | Landscape Design by Isa Bird | Built by Becker Studios

Custom Italian Brick Pizza Ovens Residential + Commercial

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DESIGN . CALLIGRAPHY . WEDDINGS . FLORAL

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july/august 2020

Kai Linz necklace Allora by Laura

YAJIAN Blazer Available for purchase at K. Frank, shopyajian.com

Jo Malone Lo ndon Absolu Gardenia & Ou d Cologne jomalone.com

The new, go-to-wear-anywhere blazer that we’re obsessed with! Day to night, work to cocktails, jeans, skirts, leather leggings—you name it. These locally designed Y A J I A N blazers will be your new uniform.

TEDDYS Sycamore - Matte Honey teddyseyewear.com

These vintage-inspired sunglasses by SB based designer TEDDYS are perfect for endless days at the beach.

Tori Praver Bikini Available for purchase at Bonita Beach Carpinteria toripraverswimwear.com

Gelato Boy Coffee Chip Gelato gelatoboy.com

16 | JULY/AUGUST 2020

Amanu Sandals amanustudio.com

A way to make these custom sandals even better? Have them made on your next trip to Cabo at Auberge resorts Esperanza or Chileno Bay, where Amanu has set up shop.


What would summer be without s'mores?

Photo by Silas Fallstich

Dandies Vegan Vanilla Marshmallows Available for purchase at Whole Foods and dandies.com

@ S B L I F E A N D S T Y L E | 17


SB LIFE & STYLE dining

SYR Fig 18 | JULY/AUGUST 2020


THAN

Written by Taylon Faltas Photographed by Silas Fallstich

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ucked away in the hills of Montecito, a cool mountain breeze whistles through San Ysidro Ranch as the evening stars light up the cobblestone pathway to Plow & Angel. Cozy and timeless, Plow & Angel’s rustic charm is captured in every detail of the restaurant—including a traditional barn door entrance, stone chimney above the glowing fireplace, stained glass windows, and a quaint bar in the back equipped with bottles of unique liqueurs and whiskeys as far as the eye can see.

@ S B L I F E A N D S T Y L E | 19


From left to right: Rose Garden, Guava Sangria, SYR Fig, Blue Lady

20 | JULY/AUGUST 2020


It is local establishments like San Ysidro Ranch that shape our town and refuel our spirits. The rebirth of Plow & Angel and the rest of the property following the tragic 2018 mudslides aided in uplifting the Montecito community. Taking advantage of the local summer harvest in Santa Barbara, San Ysidro Ranch shows that there is a bright side in regrowth and restoration. The botanical garden near San Ysidro Ranch is flourishing with natural beauty and serves as the inspiration for their seasonally crafted cocktails. Once we take our seats, the bartender Manuel describes the artistry behind the beverages, each of which is designed to quench your thirst on warm summer nights. The first drink we try, the Guava Sangria, is elegantly composed of Sancerre wine, Veev acai liqueur, and Calwise orange liqueur, mixed with an assortment of newly harvested peaches, apples, raspberries, muddled mint, and strawberries. Garnished with crisp apple slices and mint, this drink puts a summer twist on classic sangria. Next, the Blue Lady draws us in with her garden-fresh violas as they float with allure across the bright aqua lake inside my coupe glass. Complete with a mixture of organic vodka, lime juice, crème de violette, and blue curacao, this lady of the deep is sure to beckon you for more, whether lounging by the San Ysidro Ranch pool or enjoying a blissful sunset over the hills of Montecito. Perhaps the most tantalizing beverage on this summertime menu is the unique fig concoction, the SYR Fig, made of organic vodka, lime juice, fig syrup, Banane du Brèsil, Cassis Noir de Bourgogne, and egg whites. The fig slices and lavender sprigs adorning this bewitching purple drink leave me reluctant to disturb the delicate presentation. If you’re looking for an exquisite nightcap worthy of its own Instagram highlight, look no further than this dreamy marriage of fig and banana. The final cocktail we try is the Rose Garden, prepared with Rosato vermouth, Aperol, rhubarb syrup, lemon juice, and strawberry purée, and appropriately embellished with rose petals and rosemary sprigs. The Rose Garden captures the essence of summertime euphoria as the sweet whisper of strawberry swirls throughout my wine glass. The Thursday night chatter buzzing throughout the restaurant is calming as our night comes to a close. Savoring the last drops of my drink, I leave Plow & Angel with a new appreciation for botanicals and an unforgettable cocktail experience. * sanysidroranch.com

@ S B L I F E A N D S T Y L E | 21


Recipe & Photography by Riley Yahr Mixed & Measured | mixedandmeasured.com

22 | JULY/AUGUST 2020


RECIPE Blackberry Crumble Ice Cream Sandwiches

Homemade, no-churn blackberry ice cream meets soft and chewy oatmeal cookies for these blackberry crumble inspired ice cream sandwiches. Easy, delicious, and the perfect sweet summer snack.

Makes 15 sandwiches

INGREDIENTS For the no-churn ice cream: 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla bean paste 2 cups whipping cream 2 1/2 cups blackberries, sliced in half For the cookies: 1 2/3 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup salted butter, softened 1 cup cane sugar 1/2 cup packed brown sugar 1 egg 2 teaspoons vanilla extract 1 1/2 cups quick-cooking oats For the chocolate drizzle: 1/4 cup dark chocolate chips 1/4 cup white chocolate chips 2 teaspoons coconut oil

DIRECTIONS

In a medium bowl, combine the condensed milk and vanilla paste. In a large bowl, beat the heavy cream until stiff peaks form. Pour the condensed milk mixture over the whipped cream and gently fold until combined. Gently fold in the halved blackberries, then pour mixture into a 9x5 inch loaf pan. Cut a piece of parchment paper to fit exactly over the top of the pan, touching the ice cream mixture. This will prevent ice crystals from forming. Alternatively, you can cover with plastic wrap. Freeze until firm, about 7 hours, preferably overnight. Meanwhile, make the cookies. Preheat oven to 350°F. Line or grease a baking sheet. In a medium bowl, combine the flour, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the softened butter with the cane sugar and brown sugar until creamy. Beat in the egg, then the vanilla. Slowly add in the flour mixture and oats and mix until combined. Scoop 1 1/2 inch balls of dough onto the prepared baking sheet. Bake for 9-10 minutes, until edges begin to brown. Remove from oven and immediately flatten/deflate the cookies with a metal spatula. Let cool completely. Once the ice cream is firm and cookies are completely cooled, assemble the sandwiches. Using a scooper, scoop ice cream on the bottom of one cookie, then top with another cookie and gently press the cookies together to secure. Place in the freezer while you assemble the rest. With the ice cream sandwiches in the freezer, melt the dark chocolate with one teaspoon of coconut oil and the white chocolate with one teaspoon of coconut oil. Let cool slightly, then drizzle the chocolates on one side of the sandwiches. * @ S B L I F E A N D S T Y L E | 23


The Happiest Hour Photographed by Silas Fallstich Written by Anna Constantino

The highly anticipated reopening of our favorite restaurants and local businesses is something worth celebrating. And what better way to begin this new chapter than with a cocktail in hand? Happy hour has a meaningful way of bringing people together; whether it be a time to catch up on the latest happenings or unwind from a long day, it’s a wonderful way to reconnect with friends and the local community. 24 | JULY/AUGUST 2020


Ty Lounge There is no better accompaniment to an ocean breeze than a hand-crafted cocktail. I step into Ty Lounge as dusk settles over Four Seasons Resort The Biltmore; the patio is illuminated by the golden sky and warm glow of the fire pits. I am seated with a picturesque view of the ocean and as my eyes skim the Spanish-inspired happy hour menu, everything sounds delectable. I opt for two signature cocktails: the Japapeño Blossom and Raspberry Smash, alongside Cauliflower Bravas, Tortilla Española, and Crispy Hearts of Palm. My rainbow of drinks and appetizers arrives in beautifully-garnished glasses and colorful plates. I first reach for the Jalapeño Blossom—a clean, refreshing take on a spicy margarita. The tartness of the chili-lime melts away with my first sip; hints of muddled cucumber and jalapeño perfectly complement fruity notes of pineapple and housemade strawberry syrup. I watch the pastel painted sky transform as I move on to the array of culinary art before me. I spear a cauliflower floret and find that the acidity of the lemon verjus chimichurri and bravas aioli enhances the roasted vegetable. The tortilla española, a layered omelette-like dish composed of potato, egg, and onion, gives me the feeling of breakfast for dinner—and the mild housemade salsa on top is a must. Next, the server arrives with a stone plate of hearts of palm, to which he playfully mentions, “If vegans had their version of calamari, this would be it.” The hearts are crunchy and evoke a nutty flavor that goes well with the accompanying cilantro sunflower seed pesto. I wash down my appetizers with a final cocktail, the Raspberry Smash— the polar opposite of the first spicy concoction, but life is about balance, right? The vodka and sparkling white wine spritzer is adorned with a zing of muddled raspberries, tied together by a sugar rim. It’s the perfect cocktail for those who prefer subtle sweetness. As the sun sets on yet another beautiful Santa Barbara evening, I make my way through the elegantly lit interior, satisfied by a meal of unconventional ingredients and innovative pairings.

@ S B L I F E A N D S T Y L E | 25


Los Arroyos As pink skies descend over Montecito, I settle into the patio of Los Arroyos. The hustle and bustle of Coast Village Road tells me it's rush-hour, but the passionfruit coconut margarita in my hand says otherwise—it feels like I’ve been transported to a tropical beach in Mexico. I glaze over the happy hour menu and my mouth begins to water...and it’s not just the habanero chile-infused tequila in my margarita. My server steps in and suggests the Flautitas de Cangrejo—fried crab rolls—and the Barbecue Shrimp (wrapped in bacon, that is). The empty glass of my first margarita is whisked away as another appears in front of me; this time, a bright red hue. The blood orange margarita is accompanied by a basket of homemade chips and an array of salsas: green tomatillo, hot chipotle, and a mild pico de gallo, alongside a zesty guacamole. As I snack, a waft of bacon lingers across the patio; I see my food approaching. The shrimp appears first, plated beautifully with a drizzle of barbecue and fresh avocado. These bites are the perfect balance of surf meets turf—the bacon adds smoky flavor without masking the butteriness of the shrimp. Next comes the Flautitas, arranged in a star pattern over a bed of guacamole with chipotle aioli and cotija cheese accenting the wooden board. The crunchy outside of the fried tortilla and creamy inside of the chipotle crab makes for a balanced bite; I dip the roll in the passionfruit glaze accompanying it, and my tastebuds are sent to heaven. Who knew that crab and passionfruit could make such a delectable pair. 26 | JULY/AUGUST 2020


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Bettina The scent of fresh pizza permeates the air as I make my way through Montecito Country Mart to Bettina, just in time for aperitivo hour. The menu is simple yet sweet: classico margherita pizza and a trio of prosecco spritzes—the White Negroni, the Venetian Spritz, and La Sirena. My server explains that the Venetian is a classic—made with Contratto Aperitif, similar to the Aperol Spritz. Although enticing, I opt for something out of the ordinary and choose La Sirena. The cocktail arrives in a delicate glass garnished with an orange and mint. My first impression is the notes of orange, which comes from the Liquore delle Sirene. The citrus bitters paired with the sweet and floral hints of the elderflower makes for a charming combination. This spritz is the perfect drink for the sophisticated palate; it is nothing like the average syrupy sweet cocktail, but rather a crisp and refreshing delight. From across the room I see my margherita pizza being sent into the 800 degree wood-fired oven. As the chef takes it out, aromas of basil and Roma tomato fill the air. My mouth waters as I watch the mozzarella cheese bubble. With one bite, it feels like I’m in Napoli; the pizza is perfectly thin on the bottom, with a crispy and charred outer crust. The tomato sauce is tart and delicious, and the blackened basil leaves linger on my tastebuds. Now, for my final conquest: dessert. I go for a slice of their house-made orange olive oil cake. I crack through the hardened icing shell atop the cake, which is dusted with powdered sugar and orange zest. The cake is moist and buttery, and the subtle citrus of the orange highlights the hints of olive oil. I finish my slice—after all, there’s always room for dessert when it tastes this good. The delightful flavors of my meal linger on my taste buds as I leave the country mart, and in that moment I only have one regret: that I didn’t take a pizza to-go.

@ S B L I F E A N D S T Y L E | 29


Finch and Fork I make my way through the buzzing downtown streets into Kimpton Canary Hotel’s Finch and Fork for an evening of delicious tasting plates and cocktails. I sink into a plush leather booth and my server arrives with the chef ’s spiced nuts and seeds and happy hour menus. I begin with the Strawberry Balsamic—a new drink crafted for their summer menu. The sweetness of fresh strawberry and the subtle hint of balsamic complement each other wonderfully; it tastes as though I’m having a Caprese in a glass—and I love it. I finish the last sips of my cocktail just in time for the first appetizer—vibrant pink deviled eggs with all the fixings: smoked trout, pickled shallot, and an olive relish. They disappear in record time and I’m on to my second drink of the evening, The Raspberry Smash. Garnished with a sprig of thyme, this sparkling cocktail has a deliciously tart flavor. I follow it up with a Wellness Shot—a concoction of house-made fresno chili shrub, ginger, and lemon. To my pleasant surprise, it is sweet with a mild kick, lacking the stinging bitterness of typical wellness elixirs. As I snack on spiced nuts, the aroma of shishito pepper fills the air and my next round of appetizers is served. The peppers are blackened to perfection and accompanied by a miso bechamel. The mildness of the creamy miso balances the spice of the peppers, and I can’t get enough. Up next: a plate of house-made potato chips and Dungeness crab dip. Instantly, I pick up the aroma of the scallion and onion powder dusted atop the chips, leaving a delicate trace of bright green on my fingers as I go for a taste. The crab is sweet and creamy, perfectly juxtaposing the crisp crunch of the chips. A reminder that Finch and Fork does a wonderful job of capturing rich, hearty flavors and presenting them in simple, elegant dishes. The final sips of my cocktail are traded for an entirely new endeavor: the Fire Roasted Milkshake. As one glass departs, another enters—this time overflowing with torched meringue. The milkshake is a whirl of smooth caramelized banana, vanilla ice cream, and chunks of cookie crumble, making for a sweet ending to my happy hour. *

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SB LIFE & STYLE fashion

Alice + Olivia dress, Juniper Al Merrick surfboard, Channel Islands Surfboards 32 | JULY/AUGUST 2020


wave

RIDER Photographed by Jacqueline Pilar Model Alba Roman with Pretty x Elite Model Management LA Styled by Ottocina Ryan Styling Assistant Delaney Willet Hair by Coleen Konowitz Makeup by Heather Roach Location Butterfly Beach

@ S B L I F E A N D S T Y L E | 33


Gigi C surfsuit, gigicbikinis.com Sharkbanz shark deterent band, sharkbanz.com Pachulah anklets, Coco Cabana Al Merrick surfboard, Channel Islands Surfboards

34 | JULY/AUGUST 2020


Sugar Candy Mountain shirt, Bonita Beach Heidi Merrick hot pants, heidimerrick.com Kai Linz earrings, Allora by Laura

@ S B L I F E A N D S T Y L E | 35


Boys + Arrows swimsuit, Coco Cabana Seventy shirt, Allora by Laura

36 | JULY/AUGUST 2020


Gigi C surfsuit, gigicbikinis.com Al Merrick surfboard, Channel Islands Surfboards

@ S B L I F E A N D S T Y L E | 37


Agua Bendita bikini, Coco Cabana Al Merrick surfboard, Channel Islands Surfboards

38 | JULY/AUGUST 2020


D. Exterior dress, Allora by Laura Une Piece swimsuit, unepiece.com

@ S B L I F E A N D S T Y L E | 39


ViX bikini, Bonita Beach Shell bracelet, Juniper Ali Grace bracelets, Allora by Laura Chan Luu necklace, Bonita Beach Kai Linz earrings, Allora by Laura Al Merrick surfboard, Channel Islands Surfboards 40 | JULY/AUGUST 2020


Pinko duster, Allora by Laura Al Merrick surfboard, Channel Islands Surfboards

@ S B L I F E A N D S T Y L E | 41


Back-to-school goes remote at Skyview Los Alamos Photographed by Jon Premosch Styled by Lux Wright Model Bryden Jenkins with Wilhelmina Hair & Makeup by Heather Roach Styling Assistant Sydney Forester Location Skyview Los Alamos

42 | JULY/AUGUST 2020


So De Mel bikini, sodemel.com Kai Linz necklace, Allora by Laura Ali Grace ring, Allora by Laura @ S B L I F E A N D S T Y L E | 43


ALLUDE sweater, K. Frank Stillwater blouse, Whiskey & Leather Handmade vintage skirt, Stylist's Collection The Office of Angela Scott shoes, theofficeofangelascott.com SRYL socks Staud bucket bag, Jake & Jones Pencil, Letter Perfect Stationery

44 | JULY/AUGUST 2020


YAJIAN blazer, shopyajian.com Pistola top, Whiskey & Leather Clergerie shoes, Allora by Laura Ali Grace ring, Allora by Laura Vintage Skirt, Century of Boston SEMOHOLLI socks

@ S B L I F E A N D S T Y L E | 45


YAJIAN blazer, shopyajian.com Alex Mill sweater, Jake & Jones Moussy jeans, K. Frank Ali Grace ring, Allora by Laura Vintage pin, Stylist’s Collection

46 | JULY/AUGUST 2020


REPEAT sweater, Whiskey & Leather L'agence denim shorts, K. Frank The Office of Angela Scott shoes, theofficeofangelascott.com Stylegaga socks Kai Linz necklace, Allora by Laura Siquk headband Notebook & pen, Letter Perfect Stationery

@ S B L I F E A N D S T Y L E | 47


So De Mel bikini, sodemel.com Kai Linz necklace, Allora by Laura

48 | JULY/AUGUST 2020


Scotch & Soda sweater & trousers, Whiskey & Leather Bella Dahl shirt, Whiskey & Leather Ali Grace necklace, Allora by Laura

@ S B L I F E A N D S T Y L E | 49


SB LIFE & STYLE philanthropy

e l o h W

From World Champion to Whole Champion — Introducing a new movement that aims to positively impact the whole world 50 | JULY/AUGUST 2020


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Written by Alexandra Sharova

oday, we are facing the unprecedented aftermath of the COVID-19 pandemic; navigating our new world order, how to rebuild, and move forward. Yet, not everyone is willing to accept the “new normal” from the sidelines. Barbara Edelston Peterson, Santa Barbara resident and founder of the Whole Champion Foundation, took the already challenging times as a personal challenge—to be better, for the whole world. With the timely launch of her locally-based non-profit organization—which aims to make a positive difference in the world—the champion of sport has transformed into a champion for the world.

What inspired you to create the Whole Champion Foundation, and can you define “whole champion” for us?

Initially, the organization was geared at raising funds for top athletes. Being the mother of two elite athletes, and holding my own world champion titles in cross triathlon, I found myself disheartened by seeing predominantly wealthy athletes ‘making it’ to the top level of their sport, while kids with extraordinary talent were forced to stop because they lacked resources. Through this experience I came to see that anyone who puts forth effort to accomplish a goal, who steps up with focus, care, and determination, and inspires others, is a whole champion. It not only changed the organization’s mission, but made me realize that ‘whole’ is what’s been missing in the cachet of champion throughout history. Whole is awareness, responsibility, and action. Champion is the collective effort of everyone stepping up to have a positive effect on the greater whole: humanity and the environment. Whole Champion is a human force capable of changing the status quo to a revived and positive existence for the world.

platform. It all starts with self, and I am teaching myself to ‘walk the walk.’ The message of the non-profit is my belief, it’s my legacy.

Tell us about the journey of creating Whole Champion, and your book A Whole Person Makes the Whole World Better.

As the idea of the organization evolved to encompass a new kind of champion—a whole champion—I felt that it could make the greatest impact as an educational platform with workshops, seminars, lectures, etc. Through the process of developing the philosophy and imagining the effect it would ideally have on the world, the book was born. The way the book and the organization connect is the book is the basis of the organization’s philosophy—because a whole champion is “a whole person who makes the whole world better,” which is the title.

What is your vision for Whole Champion, what impact do you hope it has on the world?

“...anyone who puts forth effort to accomplish a goal, who steps up with focus, care, and determination, and inspires others, is a whole champion.”

What motivates you to be better—to be a Whole Champion?

What drives me is that I want to be one of 7.8 billion in the world who realizes change is possible when we are aware, care about others, and give more than we take. I want to be a leader of this philosophy, this lifestyle, and an organization that serves as a global educational

My vision is that we inspire those who would otherwise not realize the magic, the power, of the new whole— that it takes personal responsibility to make a difference, that it takes awareness to understand the issues that are around us, and it takes action, getting involved. Our programs aim to inspire the many simple ways we can individually and collectively reverse the human and environmental challenges we are facing today. I hope that “whole champion” becomes a wellunderstood phrase and lifestyle throughout the world.

In your personal opinion, what do you think the future of our world, of humanity, and the environment looks like? Are you hopeful? Yes, I am very hopeful. While it appears that science and technology can no longer save the world, I think as a result of this pandemic, and messages like ours, people are going to step up in an unprecedented way and help heal the world.

With passion and a powerful message driving the organization, its future and that of our world, look bright and promising. You can learn more about the Whole Champion Foundation at wholechampion.org. *

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SB LIFE & STYLE home

Taylor Anne Interiors transforms a Santa Barbara Riviera home Written by Delaney Willet Photographed by Alyssa Rosenheck

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hey say family makes a house a home, though a long list of well-decorated clients may argue that Taylor Bliss of Taylor Anne Interiors does so. The Santa Barbara-based interior designer has cultivated her aesthetic sensibility from extensive travels, and her drive to distinguish her projects based upon the respective client’s taste makes Taylor the quintessential home design guru. Taylor Anne Interiors’ newest project is a Spanish-style vision, tucked into the Riviera. The charming home features breathtaking views of Santa Barbara, as well as a studio casita with a bathroom and kitchenette that acts as a secluded guest house and mom-approved oasis. “On the Riviera the houses are built on the hillside, so they do not have much outdoor space. This house was tricky because it was built in 1949, and the older homes do not have that open concept layout,” Taylor says. “We wanted to capitalize on the outdoor areas to get as much room as possible so we could open everything up and have that indoor-outdoor California living that everyone wants here.” The home’s sleek and breezy kitchen flows seamlessly into its alfresco living space, an allusion to the laid-back Spanish lifestyle the home’s original design emulates. Muted blue cabinetry offset by white countertops and yellow accents infuse the space with modern-meetsclassical nuance in the most sophisticated yet playful way.

As she so often transforms decades-old Santa Barbara homes, Taylor is fearless in the face of a drastic renovation. “To maximize the kitchen—because, for the size of the house it’s huge compared to what it was—we opened up doorways wherever we could to encourage flow and airiness throughout the house. My client is a great cook as well, so the chef ’s kitchen was important to her—to be able to have family over and entertain.” Taylor works toward the home a client has in mind, yet predominantly decorates for the entire lifestyle they envision for themselves. “The color palette was inspired by my client. I love to imagine what kind of kitchen she would be cooking in—what colors does she like, and what does she look good in? People look and feel best in different environments, so she was one of my biggest inspirations.” Taylor credits her clientele on each individual project as “truly the driving force of everything,” especially if she is creating for family-minded individuals. 54 | JULY/AUGUST 2020


“This family needed the home to be durable, as they have two young boys. For example, in the kids’ bedroom, the wallpaper is all vinyl. It looks like grasscloth but it’s not, because with the boys she is worried about them terrorizing the walls,” Bliss says with a laugh. “She wanted something the kids could grow into. The materials are long-lasting in the kitchen, too, so it could get beaten up and it will stay good as new. We wanted to convey this glamorous feel but from something that was practical.” Bliss not only turns a family’s fantasy to reality, she anticipates the wants and needs of her clientele before they know they desire such things.

“We wanted to capitalize on the outdoor areas to get as much room as possible so we could open everything up and have that indoor-outdoor California living that everyone wants here.”

Between Bliss’ taste and intuition, it is no wonder she has compiled a portfolio of repeat clients. “This is the second house I’ve done for this client and it is very different from her first. In general, I love to mix color and texture in unexpected ways, especially on this property. I like to play with things and let each room have its own personality.” Though each room in the Riviera house serves its own unique purpose alongside a distinct color palette, Bliss believes house hunters and redecorators are beginning to favor open-concept architecture over strict compartmentalization. “People love to be able to live in any space,“ she explains. “I’d call my style a new-traditional sort of aestheticism—what is going to go into the future and what is going to be classic for a long time, mixing that all together. Overall, I love timeless design.” The Riviera house stands as a jewel box nestled into the hillside, a testament to Bliss’ ability to do wonders with any property that lands in her lap. “It's not a huge house, so we maximized the space we had. It looks luxurious, but it can take a beating, and at the heart of it that was what was really important to us.” That ‘us’ Taylor mentions is exactly what makes this house a home and what makes Taylor’s designs special: she does not design for herself, but rather leverages her expertise and creativity while letting her client's individuality shine, to transform a living space into something truly spectacular. * tayloranneinteriors.com

@ S B L I F E A N D S T Y L E | 55


a new

SB LIFE & STYLE wellness

noRmal

Written by Jill de Jong Photographed by Greg Hinsdale

The whole world has been tossed upside down — social distancing, mandated lockdowns, requisite masks, and unusually empty shelves at the supermarket. What was once considered content for a fictional movie all of a sudden became our reality. An unprecedented time that will be marked in history.

We hope the worst of the pandemic is behind us, but regardless things are different. We hear people talk about “the new normal” and we don’t know exactly what that means yet. Even though we are all in this together, we have our own unique experience of this time. Some have lost a loved one to the virus, some have lost their job, while others have enjoyed spending quality time with family and the flexibility of working from home. For all of us it has been a time of reflection, of going within, dealing with many emotions 56 | JULY/AUGUST 2020

and new stresses, figuring out the best way to move forward. When we are not part of the hustle and bustle, we are home and sit with ourselves. What do we do and how do we spend our time? What have you learned about yourself? What if…this first part of the year has prepared us to live more authentically. Meaning, doing more of the things that matter most to your heart. Sometimes we need restrictions to make us feel how much freedom we have. We need loss to cherish all that we have. We need to get lost in order to find ourselves. What if “the new normal” is not decided by outside circumstances but created by you; “your new normal.” At the beginning of 2020, we set goals for the year, made travel plans, had the best intentions to exercise more and eat healthier, yet there is a good chance those plans were disrupted when COVID-19 came to visit.


How can we make the second half of 2020 so great, that in retrospect we can see that some good things have come out of this challenging, somber time?

1. Spend your time wisely The one thing we can not buy is time. We only have a limited amount of days on earth and you get to decide how you want to spend them. Do you get caught up in the busyness of work and responsibilities? Are you often tired and not feeling your best? Then it’s time to revisit all that you do and how you do it. Choose to do more of the things that energize you and less of the things that drain you. Take some of the pressure off, learn to say “no,” set boundaries and ask for help where you could use some. Making a few new decisions on how you spend your days can change your life.

2. Health is everything One is more likely to experience COVID-19 when having one or more underlying conditions and a compromised, weak immune system. What can you do to improve your health? Drink enough water, eat mostly whole foods, exercise frequently. Two simple things you can do to boost your immune system? Drink fresh lemon water daily and eat more green vegetables. If you have a hard time implementing new healthy habits then you may benefit from hiring a health coach to help with setting weekly goals and to offer recommendations and accountability.

“You can make a difference, you can make the world a better place by being optimistic, kind, and taking excellent care of yourself.” 3. Stay connected to your community The good thing we have seen during quarantine is that people seem to care more about each other. I’ve witnessed so many random acts of kindness and helping hands; let’s keep this feeling of togetherness going. Stay connected to your community and see how you can get involved to help people in need. It doesn't have to cost much or take up a lot of time. We all thrive when we are well-fed, feel seen, heard, and safe. If you watch the news and experience anxiety and feel the heaviness of the world weighing on your shoulders then it may be smart to go on a news-diet. Stop watching the news altogether or only read a few headlines and focus on your own environment. Enjoy the little things in life and surround yourself with wonderful people. You can make a difference, you can make the world a better place by being optimistic, kind, and taking excellent care of yourself. *

Jill's WELLNESS PICKS

1

Hypervolt

This massage tool helps release stress and reduce pain in your body. The vibration is so powerful you can feel your body revitalize when using it. hyperice.com

Teatis Tea

I love drinking the delicious superfood tea lattes I created for Teatis Tea. The Matcha Mint (Awake) is great for focus and energy, the Turmeric Ginger (Calm) helps you relax. teatistea.com

3

Josie Maran Argan Daily Moisturizer SPF 47 This chemical-free sunscreen is

4

my favorite. It protects while conditioning and nourishing the skin. It’s lightweight and makes the skin glow. Plus it smells amazing. josiemarancosmetics.com

Yoga Block Sock

Sharing yoga blocks is not hygienic. The solution? Yoga Block Sock—a washable cover to protect yourself from sweat, germs, and dirt. yogablocksock.com

DermOrganic Leave-in Argan oil

After I shower and towel dry my hair I use this leave-in conditioner. My hair is much easier to comb, the ends look healthier and a little bit goes a long way, each bottle lasts me about a year. dermorganic.com @ S B L I F E A N D S T Y L E | 57


sculpting a lifestyle The Sculpt Society founder, Megan Roup, discuses growing up in Santa Barbara and building her fitness empire

E

Written by Emma McDonnell

ach morning, you can find me outside with my laptop and mat, following along to a workout led by Megan Roup on The Sculpt Society. As a result of the COVID-19 pandemic and the uncertainty that comes with not knowing when one can set foot in a gym again, Megan’s workouts and sunny demeanor provide a sense of routine, which is both positive and motivating. Curious about who this bright light during this time was, I reached out to Megan to learn more about her journey. When the fitness icon who grew up in Santa Barbara isn’t training celebrities and Victoria’s Secret models like Elsa Hosk, Shanina Shaik, and Martha Hunt, she’s expanding her Sculpt Society empire: fitness centered around simplified dance cardio for both dancers and non-dancers alike.

58 | JULY/AUGUST 2020


“Each class is designed for anyone and everyone, keeping cardio simple, repetitive, and easy to follow.” Santa Barbara Megan moved from Idaho to Santa Barbara before entering 8th grade at La Colina Junior High, all the while growing up in the classical ballet world. It was at San Marcos High School, when she joined the Marquettes dance team, that she developed an interest for other modalities of dance. Megan immersed herself in the camaraderie element of the dance team, a value she would carry with her through the launch of her business. Leaving her hikes at Inspiration Point and walks along the Santa Barbara shoreline behind, Megan danced her way to The New York University Tisch School of the Arts, to study ballet and modern dance.

Dance Journey In New York, Megan found success in the commercial work of dance, with the NBA Brooklyn Nets. “This time was such a dream come true because I got to dance at a professional level with the most talented dancers in the country,” Megan reminisces. However, she was struggling to make ends meet and needed a side hustle. She decided to dip her toes into fitness, not thinking anything would come of it. Yet, within a couple months of teaching classes, she fell in love with it. She also recognized that there was a gap in the fitness world. What was lacking? “A class that was fun and efficient, under an hour, where everyone can smile, and get a kick-ass workout with amazing results.” This acknowledgement led Megan to launch The Sculpt Society workout method three years ago, and more recently The Sculpt Society app in November 2019.

The Sculpt Society Megan’s dream materialized but it didn’t happen overnight. She spent years fostering her community and fine-tuning the flow of in-person TSS classes in NYC before offering them online. Megan explains that in-person workouts will always hold

a place in fitness, yet because of the current climate and shift to work from home, many people who dismissed fitness are loving that the TSS app offers cost-effective workouts with no commute time. The Sculpt Society app features full body 45-50 minute workouts, 30 minute sculpt workouts, 30 minute dance-cardio classes, and even “quickies” which are under 20 minutes, allowing you to squeeze exercise into a busy schedule. Each class is designed for anyone and everyone, keeping cardio simple, repetitive, and easy to follow. The real meat of the classes is the sculpt portion, where you use your body weight, with the option of ankle weights or other equipment.

Nutrition Naturally, a fitness routine should be accompanied by a healthy lifestyle. Megan reveals that she’s not one to subscribe to a specific diet. “I’m someone who just strives to eat real food,” she points out. She generally eats fruit in the morning, loves Ezekiel bread topped with cashew cream cheese and avocado, eggs over a large salad, and some kind of protein, carb and vegetable for dinner. However, a healthy diet doesn’t mean Megan can’t indulge her sweet tooth. “Am I having a bowl of ice cream at the end of the night? Probably.”

What's Next Both Megan Roup and The Sculpt Society are picking up the pace. Her plans include expanding The Sculpt Society app (the potential addition of a nutrition element), growing her merchandise, and connecting with more people in her community. The core (pun intended) of The Sculpt Society is to inspire and empower women through movement and enable individuals to feel strong in their own bodies. Megan argues that fitness is incredibly powerful and connected to every aspect of our lives. So while you see amazing results through her classes, her priority is to have you feeling that you can workout consistently while also being more confident in your body. * thesculptsociety.com

@ S B L I F E A N D S T Y L E | 59


TOUGH

Identifying and fixing your default pattern in relationships

Models Ryan Young & Julia Lescova | Hair & Makeup by Brianna Olcese | Styled by Johanna Smeds

Written by Celine Wallace Photo by Jacqueline Pilar

60 | JULY/AUGUST 2020


A

lthough relationships start when you first meet the person, the way you love another human being starts many years earlier, in childhood.

We start to form ideas and learn how to love based on how we see our parents relate to one another, or more commonly, lack thereof. These days 50% of the American population comes from a broken home, and if you grow up seeing your parents arguing, you will likely develop habits to get them to love you and give you more attention as a child. Initially, we resort to acting out to be the center of attention, trying to comfort and fix our parents, or being a victim by having a tantrum. Now, all of these are very childlike behaviors. Yet, as we get older, we hold onto these survival skills, and the shift from a childlike tactic into adulthood behavior is detrimental to our personal growth and relationship success. Why? Because, as the years go on, these habits create patterns in our love lives, which lead us to negative experiences. Ask yourself, have you ever dated a narcissist? The person who makes everything about them all the time. What about that one who always plays the victim and consistently needs to be saved? Or, maybe you're the fixer; you find emotionally unavailable people and want to shower them in love and solve all their problems because

it's easier than focusing on yours. Narcissists, victims, and fixers—any of those sound familiar? If you do identify with some of these traits, please, don't blame yourself or the person involved. These habits relate to you in a partnership, yes, but they were developed in relation to how you gave and received love in childhood. Now that we're more mature, we can identify our default relationship pattern and break it. Personally, I'm a fixer. I always pick emotionally unavailable guys who are going through something and I try to help them. Never mind the fact that they don't leave any space for my happiness as a priority. I do this because when I was younger my mom dealt with a lot of trauma, and I wanted to fix her, so it became a routine way to get love and attention. It makes sense that when the person who is supposed to love and care for you isn't emotionally available, you could grow up fearing both intimacy and being alone. When we grow with these attachment styles we often have a hard time trusting people, close ourselves off emotionally, are terrified of rejection, and are uncomfortable showing affection. You may also have a hard time recognizing your partner's emotions or responding appropriately to his or her feelings. Hence you may pull away, or grab on too tightly, which in turn ends up harming both your relationship and the person you love.

“Once these senses are developed, we adapt to our surroundings, and our minds begin to teach us about love and relationships.�

WHAT CAN YOU DO TO REWIRE YOUR NEURAL PATHWAYS? 1. Just knowing your attachment style helps! Imagine your partner comes home in a bad mood. You jump to the conclusion that you did something wrong, or think it means he or she doesn't love you anymore. But if you know your attachment style is driving your reaction and not the facts of the situation, you can give your brain a little breathing room, and choose a more appropriate response.

2. Talk to your partner about attachment styles. When your partner is aware of your attachment issues, he or she can help you overcome them. If you tend to push people away and your partner feels you doing this, he or she can talk to you about it before it's too late to mend things.

3. The most important thing to know about childhood trauma is that its impact doesn't have to be permanent. Studies show that while childhood emotional wounds may have changed your brain, your innate neuroplasticity means that you can change it again. Knowing your attachment style, patience with adjusting your maladaptive instincts, practice, and therapy can help you overcome your trauma and develop and maintain loving adult relationships. So, regardless of what we cultivated in the past, there is light at the end of the tunnel. *

@ S B L I F E A N D S T Y L E | 61


THE FIRST SEED

SB LIFE & STYLE community

Reconnecting to our food through regenerative agriculture Written by Keri Haugse Photographed by Silas Fallstich

62 | JULY/AUGUST 2020


“...Steve and his team at White Buffalo Land Trust have spent the last two years laying the foundation for the proliferation of regenerative agriculture at their 12-acre farm in Summerland.”

S

ince its inception in 1850, Santa Barbara County has maintained a rich agricultural history. Familiar landmarks such as the Presidio and the Mission were once surrounded by pasturelands where cattle, horses, and sheep grazed. Today, Santa Barbara’s ag industry remains significant to the local economy and boasts a 12th overall ranking in terms of production value across the state. As the granddaughter of a third-generation cattle rancher, I can tell you with confidence: the cost of producing the country’s food is not cheap. Yet, the true cost may soon be irreversible—scientists have revealed that the region is warming at double the rate of the continental United States, topsoil may be obsolete before the end of the century, and biodiversity in the region continues to decline.

while also capturing carbon from the atmosphere, somehow feels revolutionary. Jesse Smith, the Director of Land Stewardship, explains to me that in a thriving natural ecosystem such as a forest, jungle, or prairie, the health of the soil is maintained by the contributions from different plant and animal species, which also help to recycle the soil’s nutrients. However, when diverse ecosystems are replaced by a single species (or mono-crop) the organic content of the soil diminishes and, as a result, must be enriched with fertilization.

To put it lightly, something’s gotta give.

Unfortunately, the latter model has led to undesirable outcomes. The most significant of which is that if nothing changes, we will be out of topsoil in the next sixty years. However, thanks to proponents of regenerative agriculture, all hope is not lost. We still have the chance to regenerate the earth’s topsoil and reconnect with our food source. The closer we can get farm systems to mimic natural ecosystems, the better.

Luckily, there’s a way to reverse these crises. Steve Finkel, founder of White Buffalo Land Trust, explains it relies on bringing our 21st century minds to an age-old tradition. As the first organization to bring regenerative agriculture to the County of Santa Barbara, Steve and his team at White Buffalo Land Trust have spent the last two years laying the foundation for the proliferation of regenerative agriculture at their 12-acre farm in Summerland.

WBLT has been leading the charge towards sustainable food systems in Santa Barbara for the past few years and they now have the opportunity to employ these principles on a large scale with the acquisition of Jalama Canyon Ranch. Positioned at the epicenter of some of the largest contiguous ranches in the county, and sharing a boundary with the Jack and Laura Dangermond Preserve, the one thousand acre parcel is ripe for transition.

Based on a set of global principles, regional practices, and local techniques, regenerative ag is aimed at producing positive ecological, food system, and community outcomes. All three of which share a common objective—creating greater resiliency in the beautiful and biodiverse community we call home.

The goal of Jalama Ranch is to create a thriving model of a sustainable food system while advancing the science and research behind this type of agriculture with the hopes of proliferating these concepts beyond ranch borders. The Land Trust is seeking the support of the community in their campaign for Jalama Canyon Ranch. As a local example of regenerative techniques at scale, Jalama Canyon can act as the first seedling in what could become a luscious landscape of regenerative agriculture in the region as a whole. * whitebuffalolandtrust.org

While the concept of regenerative agriculture is not new, the idea that we can increase the nutritional density of our food and replenish the world’s diminishing topsoil,

@ S B L I F E A N D S T Y L E | 63


SB LIFE & STYLE travel

64 | JULY/AUGUST 2020


telluride is calling Step out of the ordinary

and into the most authentic

mountain community

“F

Written by Ottocina Ryan

or some Telluride is a hideout, for some it’s absolute freedom. For me it’s both,” states Chef Patrick Laguens of Sidework restaurant. I graze on what’s left on the table—a charcuterie board of housemade bread, meats and quince paste, a whole branzino, and the remnants of eight different cocktails. It’s towards the end of a meal that was equal parts delicious food, classic cocktails…and poetry recital. Over the course of dinner the chef with a master’s in philosophy slid into our booth twice to dramatically recite poems he wrote. To say Telluride gives him the freedom to create an unconventionally amazing dining experience would be an understatement. Patrick is just one of the many characters I meet over this crisp fall weekend in Telluride. The first was Tom Watkinson, my tour guide.

Earlier that day, Tom picked me up from Telluride Airport. At 9,070 feet it’s the highest commercial airport in the US, and now easier than ever to visit with new Denver Air Connection flights from Denver. Tom was raised in Telluride and has lived there ever since. He is on town council, knows everyone, and wears a ring engraved fuck yeah Telluride on his middle finger. How many people do you know with that level of hometown pride? Thought so.

@ S B L I F E A N D S T Y L E | 65


The short drive to the Mountain Village area of Telluride is lined by fiery yellow and orange aspen trees. I check into Madeline Hotel and Residences, An Auberge Resort. The vibrant view of the pool and valley contrasts my earth-toned residence. Modern chalet decor is enhanced by faux fur pillows and large horse portraits hanging on the walls. The state-ofthe-art kitchen and dining room table for six make me feel right at home, except better. I cozy up on the couch by the fireplace and watch the sunset until it’s time to take the scenic 15 minute gondola ride over the mountain to meet my tour guide for drinks and dinner in town. Fancy cars are lined up on Main Street, in celebration of this weekend’s Cars & Colors Festival (one of Telluride’s weekly summer/ fall festivals, most notable is the Telluride Film Festival). Tom and I walk past shiny Maseratis, classic Cadillac convertibles, and a Ghostbusters vehicle. We climb the stairs to New Sheridan Hotel’s rooftop bar for a better view. Everyone seems to know each other and the abundance of beautiful, well-dressed people rivals Southern California. Sipping on a New Sheridan Flatliner Martini—a perfected espresso martini, Telluride’s signature drink—I chat with a woman named Sandy who moved to Telluride from Montecito.

“...the next morning I find myself clinging to metal rungs on the face of a cliff. Nothing but a 500 foot drop below me.” 66 | JULY/AUGUST 2020


She never thought she’d live in a small town again, but Telluride is special. It reminds her of better days. “People actually want to make each other’s lives better,” she explains. “Everyone is looking out for each other.” She shares that the sheriff called her earlier to alert her that her car was about to get towed so she could get it. Despite the small mountain town geography, Telluride residents are much more driven than your average ski bum. Sandy goes on, “There are people from all over the world and everyone has interesting stories. People move here and start businesses and foundations. We’re strong people.” Walking downstairs through the hotel, she points out the old photographs of Telluride on the walls. The town is still recognizable. “Telluride has managed to not change that much, but thrive,” she says.

wild raspberries on our way up the mountain. Another option: go for a hike. The golden aspen trees are mesmerizing in the fall. A light breeze makes yellow leaves flutter down and land on pine trees like ornaments. Or rent mountain bikes at Box Canyon Cycles and bike to Telluride Brewing Co. No matter how you explore, there is no wrong way to enjoy the vibrant fall foliage.

For a change of pace, the next morning I find myself clinging to metal rungs on the face of a cliff. Nothing but a 500 foot drop below me. I’m clipped in to Telluride’s via ferrata climbing route with an unparalleled view of the box canyon and Bridal Veil Falls. To take my mind off of the fact that there’s air beneath my feet where the trail was a minute ago, I focus on conversation with the Mountain Trip guide. The climb is exhilarating, but after a certain point my fear of heights is completely dissolved by the beauty of the view. For activities that offer equal immersion in the fall scenery and no sweaty palms, may I suggest a Jeep tour up the mountain with Telluride Outside. Early one morning a few other visitors, a couple locals, and I pile into the back of a Jeep, wrapped in blankets. Our guide Matthew explains the town’s mining history as we drive by run-down structures that once housed hundreds of workers. He points out abandoned mines, fuzzy marmots, and

Madeline Hotel & Residences, An Auberge Resort

After working up an appetite, I head to dinner at 221 South Oak, owned by Top Chef contestant turned cookbook author Eliza Gavin. The culinary talent in Telluride is surprisingly exceptional for a small town. The meal is a reminder of what food is supposed to taste like. The house made sausage appetizer is notably flavorful. Soups of the day are swirled in a bowl like yin and yang. Then there’s the only dish Tom craved that one time he did a detox: 221’s Rocky Mountain Trout with Duo of Ravioli. I was skeptical but one bite and I understood why. We end the night, like every other night of the trip, at New Sheridan Historic Bar. Tom knows what seems like every single person, as usual. And tonight I see familiar faces too, after chatting with them a couple times throughout my stay. Even visiting for a few days you feel like a part of the community. Tom explained early on in the trip, you’ll run into people more often in Telluride than you see in your neighbor at home. It proved to be true. * visittelluride.com

@ S B L I F E A N D S T Y L E | 67


A weekend getaway to Bodega Bay is only as successful as your ability to truly step away Written by Amy Dong

68 | JULY/AUGUST 2020


I

’ll be the first to admit that living in Santa Barbara is everything it’s chalked up to be. I can surf in February, get a healthy dose of Vitamin D year-round, and still have a city at my fingertips. But every now and then, I crave a getaway that creates the mental headspace to unwind, reflect, and intentionally slow down. This time around, I decide to take a trip to Bodega Bay, an hour north of San Francisco and a destination that has been on my ‘must-visit’ list for too long. After a little research, my friend Lena and I unanimously decide on Bodega Bay Lodge, a property that shoulders up against the coastline with a refined, rugged aesthetic that would make any design fanatic swoon. Reminiscent of the beachside cabin I stayed in as a kid, I am already brimming with positive associations. By the time we arrive it’s past dusk, and while I’m not able to appreciate the view, I’m enamored by our home for the next two nights; a rustic, wooden exterior contrasted by a clean modern feel and topped off with an in-room fireplace. We waste no time lighting the fire and opening a Duckhorn Sonoma Coast Pinot Noir. To date, I’ve never felt cozier. We wake up nestled in fog and bound out the door to explore the property. Based on the aesthetic of our room, I’m not the least bit surprised to find the concept of rustic minimalism echoed across the grounds. Originally built in 1960 and recently renovated, Bodega Bay Lodge encapsulates a rare simplicity and a dedication to craftsmanship. This is perfectly captured in the Lodge’s hot tub; an infinity-ledge overlooking the bay and blocked from the wind by clear glass panels. Needless to say, our morning was extremely well spent. Drawn away from the hot tub only by the rumblings of our stomachs, we make our way to the property’s restaurant, Drake’s Sonoma Coast, for a local and sustainably sourced culinary experience. We trade one ocean view for another and take a seat in supple leather chairs right in front of the westward facing windows. In my book, breakfast is the most important meal of the day, and my Local Dungeness Crab Omelet attains a spot on my highlight reel of best breakfasts (I know, a large claim). As I savor my cup of coffee, we sit silently, watching the fog give way to brisk sunshine and clear skies.

discussing the Dungeness Crab Omelette, we decide we’d be remiss to not experience dinner at Drake’s. For our encore, we swap coffee for an aromatic Albarino and pore over the menu. A chef in a previous life, I always look to Lena when navigating culinary decisions. She examines the complexity of the flavor profiles, which typically go completely over my head, and we decide on Line-Caught Ahi Tuna Carpaccio, Roasted Rocky Half Chicken, and the special—Cioppino filled with locally caught seafood (need I say more?). The carpaccio, drizzled with ponzu vinaigrette and garnished with daikon, melts in my mouth and I have to make an active effort to savor every bite. While the Rocky Roast Chicken accompanied by roasted baby vegetables is divine, the Cioppino takes the cake. Lena and I close out the evening battling over the last spoonfuls of Cioppino and discussing the whimsical moments of the day. In my humble opinion, the best part of a getaway is the unplanned stillness of an afternoon spent aimlessly. The next morning, I promptly park myself in a hammock, hidden along the side of the property and overlooking the ocean, with a thermos full of freshly brewed coffee. I page through a book that’s been sitting on my nightstand, untouched, for the past month, and spend the next few hours in a state that’s nothing short of bliss. We round out the most relaxing day with a bike ride down to the beach on the Lodge’s sand bikes. While I feel undeniably ridiculous riding one (Google it; you will understand), we arrive at the beach just as the sun sets, and for the first time in a while, I feel calm and entirely present. * bodegabaylodge.com

After a hike to Goat Rock beach, a breathtaking 8-mile trek, we arrive back at the Lodge exhausted, happy, and hungry. Still

@ S B L I F E A N D S T Y L E | 69


T

Written by Delaney Willet

his summer may not yield the same charms as summers past—obnoxiously crowded beaches, traffic clogging the span of Pacific Coast Highway, a shortage of lounge chairs at your favorite pool—but that does not mean you cannot indulge in its greatest luxuries. The Balboa Bay Resort, an extension of the forever posh and lively Balboa Bay Club, is a weekender’s playground. Situated as the exclusive hotel on Balboa Bay, the resort and club offer every imaginable amenity—a world-class spa equipped with medicinal CBD massages, a sought-after happy hour around massive fire pits facing the bay, a fully-stocked pool bar—not to mention it is a stone’s throw away from one of Southern California’s shopping and dining hubs, Lido Marina Village. The village boasts high-end retailers, a Malibu Farm, and its own Nobu on the bay. After whittling my day away in and out of stores, Balboa Bay Resort whisks me away on a personal Duffy boat ride around Newport Beach and Balboa Island. What better way to get a lay of the land than in the water with a charcuterie board and wine glass in hand? If fun in the sun has filled your summer schedule and you just want some time to yourself, may I recommend the signature massage at the hotel’s spa, which is housed inside the prestigious club across the way? Entering the spa’s lobby, with its towering ceilings and stone pillars, I’m awed by the prestige the club communicates without saying a word. Through a series of two keycard-protected doors, I’m both soothed and surprised by a modern oasis. Lush furnishings dapple a cozy cream-colored room, the space’s metaphorical warmth only emphasized by a lulling fire encased in dark marble. I begin thinking I would be happy to spend my afternoon in my robe simply enjoying the overstuffed chairs when my massage therapist summons me through yet another keycard-protected entrance.

Bay Watch Country club prestige and Southern California charm commingle at the Balboa Bay Resort & Club

70 | JULY/AUGUST 2020


Somehow bliss falls short of describing my thirty minutes on the massage table, the relaxation afforded by ocean waves lapping in the background accentuated by the CBD-infused oils soaking through my skin. A transformative sixty minutes is capped with a sauna and a dip in the pool, which feels all the more luxurious as happy hour looms around the corner. The 5 o’clock light reflecting off of the bay into the patio of A&O Kitchen and Bar dances through the fire pits as though it were a celebratory occasion. That’s the sense one gets when staying at Balboa Bay Resort: every day is a special occasion. The hotel’s casual, pub style restaurant pulsates with locals and guests alike. A football game is broadcast on each of the many TVs circling the bar and all walks of life mingle under its glow, debating favorites and placing bets while making selections from the expertly crafted, California-sourced beverage menu. As the sun sets on an exquisite day by the bay, we chaperone our cucumber-mezcal and vodka-

grapefruit cocktails to the restaurant’s interior for dinner. Many would be reluctant to dub the often disregarded Brussels sprouts as a revelation, but at A+O Kitchen and Bar they are nothing short of such. The tapas menu does everything to tantalize the taste buds, complementing a lobster roll with blistered shishito peppers, all tied together by a crunchy, creamy, impossibly rich chocolate hazelnut parfait. Is your mouth watering yet? Throughout the course of a two hour meal the friendly staff has become nearly family, arming us with miniature bottles of Moët Chandon Rosé to indulge in upstairs. The soaking tub calls my name as I swing open the door to my suite, marveling at the glittering lights of boats and homes reflected by the bay. A bubble bath and my miniature Champagne bottle practically spell luxury before my eyes, the quintessential end to an incredibly indulgent weekend on the bay. * balboabayresort.com @ S B L I F E A N D S T Y L E | 71


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48 hours in Santa Barbara dAy 2

HIKE

Start the weekend with a splash– literally. The Hot Springs Hiking Trail in Montecito provides coastal views, picturesque flora, and a breathtaking collection of natural hot pools to relax in. Follow the beaten path or wander off-trail to explore the sandstone boulders and natural wildlife the area has to offer.

PRODUCE

Stop by Sweet Wheel Farm & Flowers cart and shop for organic produce, fresh flowers, baked goods, and honey. Take advantage of the abundance of summer seven days a week at their new location in Summerland. Don’t leave without their granola— packed with dried fruit from their farm! @sweetwheelfarms

STROLL SIP

Ease into the night with Moroccan-inspired cocktails at Hotel Californian’s library bar Djinn. The menu by renowned mixologist Devon Espinosa features a variety of specialty drinks and elixirs. Their most popular cocktail, the “Puff, Puff, Pass” is a magictrick in itself, as it is revealed from under a translucent box accompanied by a cloud of smoke. Featuring bourbon and blueberry grenadine bitters, it is guaranteed to cast a spell on you. @hotelcalifornian

Bohemian prints meet California beach-wear at Bonita Beach. Dive into the summer state-of-mind and shop for swimwear, clothing, and gifts such as seaside-scented candles, handmade jewelry, and vibrant beach towels. @bonita_beach_ 74 | JULY/AUGUST 2020

EAT

Nothing says comfort food like Italian cuisine. Ca’Dario’s recently-opened Montecito location offers authentic dining using fresh and local ingredients, with a cozy ambiance. Choose from an array of delectable pastas, such as the Fusilli Tartufati with truffle oil, or opt for a delicious Margherita wood-fired pizza. @cadario_ristorante

TREAT

STAY

As the weather warms, Rosewood Miramar Beach is the perfect place to dip your toes in the sand. The exquisite hotel features a variety of accommodations from its Beach House suites, with elegantly furnished beachfront patios, to the Manor House guest rooms, adorned with chic interiors and an ocean view. @rosewoodmiramarbeach

SHOP

The Music Academy of the West is a hidden gem of Santa Barbara. Take a relaxing stroll through the grounds and enjoy the architecture of the halls, the reflecting pool, and Anne’s Garden. While on the property, shop for the perfect vintage outfit at The Rack or stop by The Treasure House for art, china, and antique home decor. @musicacademyw

Santa Ynez General embodies a refreshing take on an everyday home-goods store, with a rustic and elegant twist. The shop features unique artisan products for cooking, apothecary, floriculture, and more for your home, closet, and garden. @santaynezgeneral

SPA

There’s nothing like a good detox to de-stress—and Float Luxury Spa has just the remedies. The day spa offers unique services such as the CBD Oil Massage, the “Fire and Ice” facial— featuring essences of warm cinnamon and cool peppermint, and the “Pacific Paradise” fullbody scrub treatment, among endless other options. @floatluxuryspa

I scream, you scream, we all scream for Rori’s Ice Cream! Indulge in elaborate sundaes and cookie sandwiches made with fresh, local ingredients. Flavors such as Roman’s Chocolate Coconut, Malted Milk English Toffee, and Cinnamon Toast Crunch Cereal make it hard to pick just one. @roriscreamery

Written by Anna Constantino

dAy 1

SHOP


• DATES • CARROTS TOMATOES • ORGANIC EGGS • GARLIC • RUBY RED GRAPEFRUIT

AN OASIS IN A FOOD DESERT FARM FRESH PRODUCE EVERYDAY Email Orders for Baked Goods & Box Delivery to sweetwheelfarms@gmail.com Our No-touch Farm Cart Open Daily 11 - 4:30 2285 Lillie Avenue Summerland For more information about our Tierra Dulce Farm and Educational Pilot Program please call 805 770 3677

STONE FRUITS • HERBS • HEIRLOOMS • TANGERINES • BERRIES

LOCAL HONEY • LETTUCES • ARTISINAL GOODS • MINT • MARMALADES • LOCAL FLOWERS

AVOCADOS • ORGANIC SOURDOUGH BREADS • HERBAL SANITIZERS


Open for delivery & curbside pickup! 36 STATE STREET SANTA BARBARA CA 93101 805.882.0137