Inspired by Cocktails
Cocktails around the World
TABLE OF CONTENTS
Summer desserts by Liren Baker (Kitchen Confidante) Drinks & Cocktails from Bloggers & sisterMAG creations
Winemaker‘s Column Winemakers Gone Astray by Monika Abraham
Startup Spotlight: eventsofa
Startup Spotlight: Foodloose
The Olympic Snack by Anne Faber (Anne‘s Kitchen)
236 239 248
Insights into top kitchens by Doreen Creede (Style Maniac) Clara Kirchner (Tastesheriff) shows packaged treats
Picnic Menu by Sarah Golbaz (Mood Food)
Digital Native Column
DARKROOM 251 252
Life in a visual world
Startup Spotlight: Pinstagram Insights: World Press Photo with Carly Diaz (small sight)
An introduction into iPhoneography by Nadine Brendel
Mosaic: iPhoneography Road Trip USA Rebecca Silus (Field Office) takes us on a journey through the US
iPhoneography – Professional‘s Gui-
deline by Larissa Olenicoff Background report about the founders, philosophy & history by D‘Arcy Doran
WARDROBE 160 162
Primark Victoria Kau at the opening
1 Pattern – 5 Skirts The Summer Skirts
Interview with The Styleograph Views Trendy glasses for best views
Startup Spotlight: nelou.de
ON THE GO 024 030
Greek Luxury in Green
The Cheaperia Column
Startup Spotlight: Circle Me
Digital Ladies on Business Trips … visited by Doris Neubauer A Summer in cheap by Patricia Teslenko Summer Souvenirs in Chic 10 bizarre museums seen by Jenni Fuchs
Mosaic: On The Go
ON THE GO
Summer Skirts Tutorial Fuzzy Collar & How to knot
Our contributors Mosaic: Vistas Mosaic: Views Interior Blogger‘s Mosaic from Ricarda (23qmstil)
Startup Spotlight: Changers
Startup Spotlight: Gogo Gabi
Editorial & Imprint
Emily Westbrooks about neon, chevron and arrows
004 008 010 012 014
TRENDs in DIY
EDITORIAL Behind the Scenes After publishing our last issue we re-
»» 342 photos in this issue
ceived again a lot of interesting feed-
»» 41 contributors
back. One statement stuck in our me-
»» 5 own photo shoots
mory: the one where we were called a
»» 10 self-written articles
„Blogger Magazine“. Of course that’s
»» 24 Translations
right on the one hand because we are
»» 2000h layouting
always supported by a large number
»» (We could not count) written emails
of bloggers. On the other hand the
»» approximately 18GB of hard disk
term implies an approach that definitely has nothing to do with the creation of sisterMAG. Soon we talked about the many steps between the first editorial meeting (sometimes over skype or sitting in a café anywhere in the world) and the final product as you can see it today. Even though sisterMAG is a purely digital magazine processes probably do not differ from the creation of a print magazine - only with fewer employees. What was the creation process like this time? First the facts:
In the beginning there is the overall theme, this time it is „Insights, views and vistas“, which can be interpreted into many different directions. Being published in August, the notion of „summer“ naturally creeps in. All meetings with potential contributors are then held on the premise of our thematic background. As you‘ve probably already seen, we have a couple of regular contributors, but for each issue we also ask experts for a particular field of interest. We intentionally chose this path of sourcing dif-
All pictures taken by Ashley Ludäscher (AL), Cris Santos (CS) and Thea Neubauer (TN)
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ferent kinds of contributors because
All the raw data complete, Thea locks
we want to work with the best-suited
herself in for two to three weeks and
authors or photographers for each
does the layouting – 8-11 hours a
topic. Among these people there are
day. Meanwhile, texts are translated,
the ones who earn their living by wri-
proofread and then re-checked by the
ting; for others it is a hobby to – for
contributor within the layout.
instance – write about their experience with iPhoneography.
What do we present this time? In the beginning of this issue we are not yet
As soon as topics and contributors
inside our sisterMAG house but enjo-
are set, the actual work begins. For
ying the sun „on the go“ with holiday
this issue we produced photo spreads
souvenirs which Ashley shows us in
ourselves over the time of four week-
Berlin wearing stylish outfits. Then
ends. In addition to the concept, crea-
Patricia shares tips how to find the
tion and organization of such a shoo-
best outside activities at low cost and
ting, the search for location, models,
Jenni takes us to the most bizarre
photographers and stylists as well
museums in the world. During sum-
as the negotiations with the weather
mer there is little desire to sit too long
gods have to be done. Our „1 pattern
by the stove. That’s why our culinary
– 5 skirts“ shooting lasted 10 hours and this is without retouching or selecting images!
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IMPRINT section is full of picnic recipes from Sarah. Clara packages some delicious treats into wonderful boxes to take with you to your next summer party, where you can show off with many new cocktail recipes.
Korsörer Straße 7
eMailmail@sister-mag.com Editor & Art Direction Theresa Neubauer
A particular focus of this issue lays
Strategy & Advertising Antonia Neubauer
on photography. The darkroom is
Conception & Illustration House
packed with tips and tricks from Na-
dine & Larissa about iPhoneogra-
phy, background information about
Lomography from D’Arcy and Carly presents four inspiring photojournalists. Armed with the right drinks and with clear view (see the latest specs from Berlin) we send you into the month of August.
YOURS, THEA & TONI and all helpers and supporters of sisterMAG
Antonia & Theresa Neubauer
Contributed to this issue: Monika Abraham, Liren Baker, Nadine Brendel, Christian Burmester, Doreen Creede, Carly Diaz, Christine Donath, D‘Arcy Doran, Anne Faber, Jenni Fuchs, Sarah Golbaz, Bastian Heinlin, Victoria Kau, Janan Kilcher, Clara Kirchner, Ashley Ludäscher, Eva-Maria Neubauer, Doris Neubauer, Ricarda Nieswandt, Larissa Olenicoff, Kaja Paradiek, Tanja Posewitz, Tanja Posewitz, Katharina Rose, Rachna Sahni, Cristopher Santos, Anna Schmalfuß, Rebecca Silus, Jenna Smith, Victoria Teslenko, Anke Wagner, Emily Westbrooks Advertising queries:
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TEXT & PHOTO Sarah Golbaz Doreen Creede
Tanja Posewitz Jenna Smith Christine Donath Evi Neubauer
Victoria Kau Emily Westbrooks
Larissa Olenicoff D‘Arcy Doran Carly Diaz Cris Santos Christian Burmester Ashley Ludäscher Katharina Rose
PHOTOS PROOF Bastian Heinlin Rachna Sahni
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CONTRIBUTORS Janan Kilcher
Anke Wagner Ashley Lud채scher Claas, Sebastian, Luisa & Tanja (specs Berlin)
I L LU STRA TION L AY OUT
Rebecca Silus Anke Wagner
Cris Santos Christine Donath Evi Neubauer
Click her e to jump to the ne xt article !
t Zigzag Rug, Urban Outfitters Apartment, $44$199
The real chickflick for those summer nights: The Bachelorette starts August 10 on iTunes (theatres September 7): With lovely Becky (Rebel Wilson) set to marry her handsome sweetheart, Dale (Hayes MacArthur), the remaining members of her high school clique reunite for one last bachelorette bacchanal in the Big Apple.
u Neon Risky Sunglasses Orange, Urban Outfitters, $12
t Fish Chaise - Ego, via made in design, â‚Ź 1000
Vistas t Laser-cut Leather Tote, MARNI, via neta-porter, € 820
q Miura Bar Stool in Pure Orange, Plank, via connox, € 190.50
u Mac Gee Shelf, Cerruti Baleri, via connox, € 1178
y Essie nail polish in Barbados Blue, $ 8 t Binoculars necklace, via polly.com.au, AU$ 52.46 q Blue Faux Suede Color Block Platform Heels, via pinkbasics.com, $23.99
Like this colour palatte? It‘s called Lake View Sunset L by mollybermea on COLOURlovers
t ASOS HUMMINGBIRD Platform Sandals, €82.95
u „Nina Pistachio“ – Light-green Cut-out Flats by Olive Thomas (olivethomas.com)
I INSIGHTS u Limited Edition: Filigree Doorknocker Earring, via ASOS, €13.83
t Coral Blooms Bra, via Anthropologie, €33 u Cabochon Lamp Turquoise, via Zinc Door, $572.00
VIEWS t Syuro Rectangular Tin Cans, via Muhs Home, $56 - $92
Views t Transparent Magazine Rack Coffee Table, $334.98
t Marble Lights, via Studio Vit (studiovit. se/) q MOSAIC: To The Heart of it, Sue Kershaw, 21cm x 54cm, £350 p Magnifying glass Comedor, via ZARA Home, €22.99 u ASOS HALO Platform High Sandals with Peep Toe, €69.13
t Pale Pink with Posies, via Elva Fields, $178
Like this colour palatte? It‘s called Fresh L by freyarenee on COLOURlovers
We asked Ricarda, blogger from 23qmstil l to illustrate our title topic. Have a look which products she recommends.
Curated by Ricarda:
t Toolbox by Vitra L: A real helper when it comes to organising everyday life. It holds space for writing utensils, sewing equipment and all your tools. And afterwards you can quickly store the toolbox in your cupboard!
y With these Alphabet Stools L from artcanbreakyourheart you can literally sit on your own name! The alphabet is designed by Sascha Gre-
IN SIG HTS
we and made by hand. The stoolâ€˜s purpose is not only for sitting but also for storing magazines and books, giving an insight into the holderâ€˜s reading habits! The 7 windows of Ikea PS 2012 Vitrine L are wonderful for organising and showing your favourite pieces. Whether it is old porcellain, vases, books, cables or fabric: the cabinet gives an insight into your personal passion for collecting.
t If view should be protected from foreigners you can use these Birds Bart-stickers L from Henkelhiedl. Not only do they help guarding your private home, but also help local birds not to crash into your windows!
p When important notes and magazines seem to get lost, this document file L from Hay Design helps to keep everything neat and orderly. The fanned out file not only brings structure but also colour into everyday life.
p Neither view nor vista? Then just buy this typography poster L from heyhey – „Everything will be good“
uu Explain in your own words the idea of your company! What are you doing? We believe that what caused the climate change can also stop it – our behaviour. We have invented a system with which everybody here and now can change his / her energy behaviour, i.e. energy consumption. The Changers Starter Kit enables you to become an energy producer yourself. We have developed an easy-tohandle and stylish solar charger with which you produce yourself renewable energy via a DIN A4 sized flexible solar cell. The energy is saved within the charger and used to run all your mobile phones, iPods, portable playstations, AA+ batteries or your fairy lights at Christmas. Everything that can be charged and run via USB can be supplied with solar energy. Besides our Charger measures the exact amount of saved CO2, while you produce and use your own energy.
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Our charger „Kalhuofummi“ stores your CO2 savings with an ID and a timestamp. When you are connected to a PC, you can automatically upload the
amount on Changers.com. Changers. com is a social network, where you can check your savings so far and compare to the amounts of your friends, your city, country, contintent and the whole world. Of course there are competitions, badges and awards to be won. But as CO2 savings represent an internationally recognized value (one kilo watt hour of renewable energy corresponds to a saving of 500 gramm CO2), Changers gives you Changers Credits for each gramm of your CO2 saving. These can be exchanged against reductions and other benefits from our partners on the platform. Our partners are companies that share our objectives and values and accept Changers Credits as payment for their products and services. Hereby we pay attention that our partners’ offers are sustainable. Not only Bio or Fairtrade belong in this category but also intelligent system provider like car sharing companies or co-working spaces. We are a kind of catalysts for these huge changes our industry faces.
u What was the inspiration for your idea? Definitely ALDI*! Without ALDI no Changers. We sat together in our kitchen, discussed solar modules, renewable energy and the injustice in Germany that you can earn about 1.3m Euro with one solar system on the roof. We found out that this money is an allocation by the government which is paid by all energy customers with their monthly bill. Don’t get me wrong, of course we need every watt of renewable energy but we also found it rather „unsocial“. And suddenly we came up with ALDI. Meaning ALL THOSE who
have no money and no own roof and of course ALDI as synonym that everybody can supply him-/herself with energy with their solar charger available at the supermarket till. *ALDI = one of the biggest German food discount supermarkets u How do you earn money? How do you finance your company? We are of course anything but cashflow positive. We have bootstrapped a lot, on the one hand costs reduced, on the other hand our devices sold. The price is only slightly above the production costs but still with a small profit. We had decided to produce the devices
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in Germany and not in China or Taiwan. We thought that it fits better to our sustainable objectives. However, margins are much lower in this way. For financing further growth we are in talks with some investors.
users. They recognize the importance of doing something and consider the device and the community useful. We are really happy about this. Furthermore, the progress we made in the B2B area is incredible.
uu Who is your target audience? What is your market potential?
uu Where do you see yourself in 5 years?
This is pretty crazy. We put great hopes in early adopters and gadget-affine internet users. However, now the customer structure is much more heterogeneous as initially expected. Besides the typical young digital natives we also have very dedicated and enthusiastic older
In 5 years time I enter the underground in Japan and my Kaluohfummi takes 10 Changers Credits of my account via NFC (Near Field Communication). In Germany I participate in an eCar sharing scheme and receive 50 credits this month for exemplary behaviour which I can use for my purchase of a CO2-free Gogreen shipment at Avocadostore. uu Who do you see as your main competitors? We emphasise collaboration. Everybody who wants to imitate us, should contact us beforehand. We are glad about anybody who wants to help solving the climate change problem. Collaboration means for all participants saving time and resources. Errors might be prevented and the acceptance of the idea might be increased.
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uu What have you done before? We are very different and complement each other well. Markus, our CEO, is the driving force behind Changers. His background lies in Marketing and he consulted technology companies for many years. Andreas holds a PHD in Chemistry and while working many years as executive for big corporations has remained curious and open. This is a huge benefit for Changers. Kushtrim is a digital native and serial web entrepreneur. He is always on the go, the greatest communicator and networker one could wish for. And I, Daniela, completed a Master of Fine Arts in New Media and worked long years in the area of media art. I was always interested in the possibilities of digital media in changing society. uu Who was your first team member (in which department?) outside the founding team? Hardware uu How did you come up with your company colours?
Bio, eco and nature is „green“. We wanted to go beyond this. Our thinking is deeply rooted in the ideas of cloud computing and crowd sourcing and the colour of the sky is blue. We understand being active in environmental protection as „green“ acting, the resulting behaviour change however is based on a process of conscious change. This is sustainable for us and therefore carries the colour „blue“. uu Who designed your company logo – someone external or internal? How long did it take? When finally the name Changers was set, it was clear that our logo must look like a football team badge on one of those 80s college jackets. Changers has something of this atmosphere. The design was then made in-house by our design team. uu The charger has a pretty unconventional form. How did you came up with it? The design of the devices was created together with the agency Nr21 in Berlin. A new generation of devices needs a special form. The organic form, the
03 /1 2 19
haptic experience and the user interface result in an iconography based on the symbols of sun, earth, moon and humans. Of course you don’t need to know all this, it’s much more important that people like it. We just found out that we are nominated for the German Design Award 2013. We are really proud as it is our first product.
uu In which city are you located? I’m from Berlin. uu Most often used software? Outlook and Firefox. uu Main food during starting up phase? Green Tea uu What are you doing in your office to encourage „Green Living“? We send our goods CO2 neutral, use a tariff of 100% renewable energy, separate recyclable waste, only every fourth person owns a car, we neutralize our flights with Atmosfair and produce the energy for our mobile devices ourselves. uu How much energy have you saved with your Changer devices? In this moment it is exactly 45.132 watt hours. And this is only the amount by users who are registered on our platform. If you consider that one mobile phone needs about 9 watt hours to load fully, we have already achieved a lot.
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DIGITAL LADIES ON BUSINESS TRIPS Despite or perhaps because of the on-going discussions about the non-sufficient proportion of female managers, more and more women take an equal part in business life. Alongside this development an increasing number of female business people travel and stay in hotels. sisterMAG investigated the requirements the traveling business-ladies have in an hotel, whether these are different from menâ€™s expectations and asked for their best hotel experiences.
DANIELA, THE FREQUENT TRAVELLER
Travels for business every week Is every week somewhere else, most of the time in Germany (especially Munich / Frankfurt) Spends about 3-4 nights in a row in an hotel
Photo: Hyatt Mainz
FAVOURITE HOTEL FOR BUSINESS The Hyatt Regency l in Mainz and the Hyatt Group in general
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Always carries a trolley
Daniela, 3 1 from Berlin, Consultant
Uses plane and taxi as means of transportation Especially important for Daniela are: 24h fitness studio, personal greetings, a little attention in the room
ON THE GO WITH
We were supported by HRS - Hotel Reservation Service, the world's leading hotel experts. Thus, the recommended hotels can be directly booked via the HRS iPad app. On the next pages we want to introduce you to the three businesswomen who helped us in our research.
FAVOURITE HOTEL IN PRIVATE Then I rather go in smaller hotels & Bed & Breakfasts, e.g. H么tes & Demeures l in Plufur, Bretagne.
MY BEST HOTEL EXPERIENCE I had to go to hospital in an emergency. The next day I received my neatly packed suitcase containing a card signed by the employees who sent me their best wishes. Weeks later when I was back at the hotel, I was asked by every staff member, whether I felt well again. Photo: H么tes & Demeures
Photo: Hyatt Mainz
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In our survey we asked Daniela, Juliane and Stiene about criteria like location, hotel facilities, room and bathroom requirements as well as offered services. With regard to location our respondents agree that proximity to the destination of the trip – this might be a client or a convention centre is most important. Since this can be
Travels 10 times a year Is two to three times a year in Tokyo, otherwise diverse travel destinations In Tokyo for about 5-7 days in an hotel, otherwise 1 night Small trolley and notebook bag Uses most frequently the plane for transportation
JULIANE, THE TOKYO EXPERT
situated further away, transportation links are vital. On business trips women are not very interested in exploring the destination – not differing from their male colleagues – thus the proximity to the city centre is rather unimportant.
Juliane, 30 from Berlin Senior Marketing Manager
FAVOURITE HOTEL FOR BUSINESS Shinagawa Prince Hotel in Tokyo l
ON THE GO WITH
The criteria for hotel selection are highly dependent on the frequency of hotel stays. For frequent travellers big hotel chains with identical equipment score, which may also help with cultural differences in distant countries. All three attach importance to a quiet room, a desk, wireless Internet and a bed with a comfortable mattress. Contrary to popular prejudices busi-
nesswomen today travel with a light trolley and therefore put no particular emphasis on plenty of storage space like a closet or luggage rack. Even TV is of less importance. Gender-specific requirements are definitely a well-functioning heating system, the importance of the hair dryer in the bathroom and an extensi-
IMPORTANT FOR JULIANE: Excellent service makes the difference for me. The room can be modern and stylish - if the staff is not friendly, attentive and helpful, the overall impression is not good and I donâ€™t feel comfortable and welcome.
Esplanade Resort & Spa in Bad Saarow l
FAVOURITE HOTEL FOR PRIVATE TRAVEL
ve breakfast buffet. This waives help with luggage and a shuttle service to the airport â€“ which is organised by themselves! Digital services like online concierge service, mobile site / app or Twitter / Facebook channel gain importance. In any case the availability of a mobile site / app is perceived positively. A hotel collects additional plus points
if it offers extensive (room) service. For example, the supply of warm food until midnight registers positively - when meetings take longer or arrival is late and one does not want to search for a restaurant in an unknown place. Other aspects: iron and ironing board or a water heater to brew a tea or coffee. Many thanks to Daniela, Juliane and Travels for business 4 times a year Most frequent destination is Moscow Duration of stay varies, minimum of two, maximum of 5 days
FAVOURITE BUSINESS HOTEL Mariott l in Moscow.
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Stiene, 2 9 from Milan Product Manager at Deborah Group
Hand luggage trolley with a nice book which I buy a the airport (each time Iâ€™m at the airport I treat myself to a book), headphones, moisturizing cream Plane is transportation mean
ON THE GO
Stiene for your help, and here the direct link for booking your next hotel with the HRS Mobile App for iPhone and iPad. n
5 Design Hotel Favourites of the sisterMAG team on HRS. Thumbs up for the hotels we tried out ourselves. HOTEL SAVOY Cologne, **** BOOK l
MY BEST HOTEL EXPERIENCE Marriott in Moscow. They helped me with all the necessary administrative and legal documents to be completed and made it thereby a less horrible experience. Important for Stiene: Nice employees, follow-up
ART BY THE SPANISH STEPS Rome, **** BOOK l
HOTEL HUDSON New York, **** BOOK l
HOTEL CĂŠRES AM MEER Binz, ***** BOOK l
HOTEL CARO Photos: marriott.com
Valencia, ***** BOOK l
GREEK LUXURY IN GREEN The walls of the bungalows are painted white, not one leaf is facing the wrong direction in the garden, and everywhere personnel unobtrusively flits around with silver plates on trays. Yes, even the Sea seems to shine more brightly: luxury is clearly emphasised at Sani Resort on the coast of Kassandra in Chalkidiki, Greece. All show, and behind the scenes ...? Eleni Andreadis, the daughter of the owner family takes care of sustainability programs and environmental protection measures so that everything can be enjoyed with a clear conscience. For sisterMAG Doris Neubauer from littlemissitchyfeet.com l talked to the founder of the resort about her philosophy. "Our guests should be pleased to have
den with herbs - since 2008 the "Sani
chosen us as their holiday resort."
Green Program“ l attempts to bridge
The Harvard graduate and sustaina-
the gap between sustainability and
bility manager at Sani Resort (sanire-
the requirements of a 5-star luxury
sort.com) l, Eleni Andreadis knows
hotel. "It's a constant balancing act,"
exactly what she wants to achieve and
Andreadis admits, who returned to
also how: „It is expected from us as a
the family business after working at
premium brand to act responsibly and
a few international locations, adding
deliberately," and with this in mind the
that "in general I can’t see a contra-
hotel group, which consists of three
diction, but of course not all guests
5-star hotels and one 4 ½ star hotel,
understand why we ask them to turn
some wellness and spa facilities as
off the air-condition when leaving the
well as bars, restaurants and clubs,
room. Some people perceive it as bad
From the use of recycled water for
To create more awareness about sus-
the garden to the partial use of so-
tainability among the Sani Resort
lar energy and a small organic gar-
guests who mainly come from Great
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by DORIS NEUBAUER l
On the Go
CULINARY WEEKS While the regular kitchens of the hotels and restaurants only partly use organic and local food, the 2012 Gourmet Weeks at Sani Resort are already the second time devoted to the 100-mile concept. Top chefs from around the world who make the "New Greek Cuisine" palatable during the two-week festival, process only local and organic products. A dinner with wine during Gourmet Week at Sani Resort cost between 60 and 80 EUR in 2012. It will take place next May for the eighth time. More on http://www.sanigourmet.gr
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Britain and Russia, the company relies on information. These can be found â€“ unobtrusively - in every hotel room and in all brochures and flyers of Sani Group. "We want every guest to know what happens," Andreadis explains, who recently worked as an environmental consultant as part of the follow-up documentary of "An Incon-
SANI FESTIVAL The musical highlight of the resort already celebrates its 20th anniversary this year: From 13 July to 28 August 2012 the open-air "Sani Festival" on the top of the Sani Hills takes place, dedicated to classical and jazz music. More information at http://www.sanifestival.gr
venient Truth" with Al Gore. Even more success is expected when the natural and further education centre is finished next year, which is set up in the Marina of the resort. From 2013 onwards all initiatives that are already organised together with conservation organizations will take place where yachts are still resting now.
On the Go
SANI ECO DAYS In 2012 Sani Resort and its Entertainment Department organises special days in Sani Marina, dedicated to the preservation of the environment and the wetlands: Sani Eco Days. The aim is to offer guests family-oriented games and activities to learn more about the wetlands in an interactive way, to understand the Greek culture and local traditional heritage. On four days during July and August people can learn how to dress up in a recycled way or how to refresh body and mind through alternative workouts.
This is certainly good news for all the young families who spend their holiday at Sani Resort: not only more "green" information, but also more adventure and thus more things to do for children. This year already they can volunteer helpers of the animal rights group „Action on Wildlife“ (http:// www.birdlife.org) l 2 1/2 hours in the "Sani Wetlands", the bird sanctuary adjacent to the resort with over 214 species, often endangered. The trip to Lake Mavrobara to see the endangered sea turtles that live there and that are taken care of by the environmental
group Friends of Urban Greek (http:// www.friendsofurbangreen.gr) l with the support of Sani Resort is also a great adventure. "Next year guests shall also be able to wander through the nearby woods which we have replanted in our Plant a Tree program," Eleni Andreadis reveals about their future plans, "and read as well which local plants and trees they are going to see there." If these activities are not enough, one can borrow a bike or explore the hiking trails in the area. Also possible are trips to the surrounding - typically Greek - villages and farmers, which Sani Resort partly sources its organic fruits and vegetables from. During "normal" operation the luxury thinking still takes precedence calling for bananas, pineapple & Co. without blemish and at any season. An approach, which - hopefully – soon belongs to the past ... The car ride from Thessaloniki airport to Sani Resort takes about 45 minutes by car.
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Patricia Teslenko // cheaperia.de l
Kaja Paradiek // hellokaja.com l
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On the Go
THE CHEAPERIA COLUMN Thoughts, tipps, tricks, experiments and guidelines for everybody on a tight budget. THIS TIME: When I realized that Berlin is not the land of milk and honey. When I was 16 years old, I dreamed of living in the big city of Berlin. I envisioned a land of milk and honey where you could buy everything, constantly attend concerts, visit trendy clubs - no day would be boring. However when I actually moved to Berlin one and a half years ago, I realized that there is a small but subtle difference between the land of milk and honey and Berlin: in the former nothing costs anything - in the German capital not. And thus I still could only shrug my shoulders when my friends and family asked me "What is a good restaurant in Berlin?" or "What is currently the most popular club?". Even in the least expensive German city a restaurant visit costs money and to gain entrance into a club you have to leash out at least a tenner in 90 per cent of all cases, without having even smelled a sip of alcohol. If you earn only 40 ten euro notes per month du-
ring your internship which just cover the rent of your shared flat, you will rather use the money of your parents for food. During the first six months I accepted this situation in the hope that when my internship eventually came to an end, I would move into a permanent job â€“ my first month's salary squandered in the best club in town on new high-heels. But then it all turned out differently. I started my own business, got welfare money as increase and earned therefore less rather than more money. After three-quarter of a
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year in Berlin I was fed up with sitting at home and living exactly the same life as in my time in a small town. I wanted to go out, explore the world – well, Berlin – and enjoy my youth. Carpe Diem! So I started testing different ways to experience a lot with little money.
cher at the Greek restaurant around
TEST 1: GROUPON, DAILY DEAL UND CO.
rant was not the last negative expe-
Fortunately, present days not only offer the Internet but also many discount portals. After I heard from friends that they are not just one of "these tricks" to take money from poor students and retired people’s pockets but that you actually receive a coupon, I tried it out. I bought 5 cinema vouchers for 24 euro instead of 48 euro and went with my friend to 2.5 overlength movies. The last time I went to the cinema that cheap I was a small child (at least I think so as at that time my mom still paid the tickets). The euphoria faded a little when presenting our Groupon vousi st er M AG
the corner. We were looked upon slightly disparagingly and felt like we had forced the restaurant owner to start the Groupon campaign. But at least we only paid 13 euros for two reasonably tasty dishes. The experience at the Greek restaurience. Once we didn’t even redeem the coupon because the accounts on the Internet were so negative that we were afraid to catch food poisoning. Another time we were not able to redeem the coupon, because the restaurant was already bankrupt when we tried to book a table. However, most of my experiences with these discount sites were positive. Thanks to Groupon and Co. I was able to indulge in a trip on the river Spree, an acting class, a salsa course, a new bike and some restaurants visits with friends. Usually for half the price. And even though the offers one and a half years ago were
On the Go
still of better quality, with these simple rules you can’t go wrong in your hunt for discount bargains: 1. Consider whether you actually need the hyaluron treatment or the turbo vacuum cleaner or just your bargain hunter’s heart is beating loudly. 2. Inform yourself on the Internet about the provider of the offer. 3. Reserve and point out the coupon when reserving. 4. Enjoy the experience and don’t feel guilty towards the provider. Do not worry: most vendors have realized that they attract and gain new repeat customers through the offer. TEST 2: EBAY UND HEKTICKET Who wants to save money on concerts, musicals and Co. must be spontaneous and flexible above all. If you absolutely want to see Madonna at the concert in six months time, there is only one thing to do: start saving ear-
ly. Tickets for concerts of big stars are most of the time sold out very quickly and you get them on the Internet only for several times the normal price. However, there are plenty of other concerts: when Herbert Grönemeyer came I saved about 30 per cent because I bought the ticket only the day before on eBay. Also classified sites such as eBay Classifieds or Craigslist offer good bargains. Many people buy their tickets early but are unable to attend and need to sell them just before the concert. If you are very spontaneous and in Berlin, also have a look at hekticket. Each day starting 2pm so-called lastminute tickets are sold. Thus, for selected and still available concerts, theatre performances and Co. often up to 50% of the price can be saved. Last year my mother and I secured tickets for improvisational theatre for half the price and we loved it.
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AND AT THE END OF THE MONTH? The precise moment, when the month ends, is very subjective. For me it ends when the overdraft nearly reaches its limit. In the past months this was often the case as early as the 15th of the month. But the other 15 days I didn’t want to hide behind the TV, laptop or book. Luckily I've discovered for these cases the site free-in-berlin.de (have a look in your city for equivalents, e.g. London for free or Free in NYC). There events, exhibitions etc. are listed, which cost nothing. Berlin is not turning into the land of milk and honey of my teenage dreams but I’m not bored ever since. n
Theses sites enable you to save money: Patricia's Top 5 sites for the summer: EBAY CLASSIFIEDS Local offers LINK l SEARCH l
GROUPON Regional deals for events, sports … SAVE l
DAILY DEAL Daily deals and offers SAVE l
CRAIGSLIST Local offers SAVE l
GRATIS IN BERLIN Berlin for free
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Who doesn't know this feeling: After coming back from your holidays you open the suitcase and suddenly the printed Capri T-Shirt doesn't seem so chic and trendy as it did in the idyllic island souvenir shop. What to do with Eiffel tower earrings or sea shells from your last summer holiday? We asked Ashley from Chasing Heartbeats L – Expat blogger and photographer from California – to test five souvenir outfits in her chosen home Berlin. Photographer Katharina Rose joined her and documented the fashionable experiences.
Thanks to Victoria Kau, Cris Santos, Wonderpots Berlin & all shops and
STYLING: Eva-Maria Neubauer
booths we were
PHOTOS: Katharina Rose
allowed to take
MODEL: Ashley Ludäscher
Kindly supported by
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s co Fe roc
THE SOUVENIR the Oriin r a e g d a e h rn o w ly e wid The so-called Fes is a d cone te a c n u tr a f o e n o is s form ent and the Balkans. It flat top. made from felt with a
ORIGIN i l.
long by Ev a t h g u ro B . o c c ro a M / From the town of Fès
IN EVERYDAY LIFE
your in t a h a h c u s r a e w to urage You will need a little co is very cute it t u b t, u o s d n ta s r a e g everyday life: The head farmer's e th r ve o ll o tr s a g n ri Du and a real eyecatcher! r best! e h d e k o lo y le h s A in a h richs market in Berlin Fried but in s s re d e th r fo e tt e u o h ple sil TIP: Choose a very sim r! an extraordinary colou
this e s a h rc u P – rn e tt a p m a 60s Simple blue dress fro e Plastic lu B | p o h S G A rM te is s pattern online at our estwood l W e n n ie iv V m o fr s p m Pu
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Farmer's Market Boxhagener Platz
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Every Saturday (8am-1pm) you can purchase fruits and vegetables, oriental specialties, filled waffles or dried fruit. So pretty: Flower booth from "Je l채nger, je lieber" (jelieber.de) l
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On the Go
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On the Go
THE SOUVENIRS t and Eiffel ke ar m a fle a om fr h ot cl e bl ta e Vintag Tower earrings.
ovence. Pr in t ke ar m a fle ch en Fr a at r Foraged fo (Lost in y se nd Li r ge og bl by nt se e er w The earrings ris! Cheeseland l) – Blogger from Pa
IN EVERYDAY LIFE
esn't fit your do th lo ec bl ta e th at th ed tic no u Back home yo ar skirt with ul rc ci ng lo t, an eg el an in it t er table? Just conv and used ed bl em ss sa di e er w gs in rr ea e an elastic band. Th torial tu ee (s e qu tu er m m su tle lit r ou as embellishment for for the tuque on our blog l) little colour a ed ne ll u' yo t tfi ou te hi w a se TIP: If you choo d lipstick! re ith w s lip r he on s se cu fo ey hl As splash:
on the al ri to (tu e ad m nd ha – t ir sk ar ul rc Long white ci t with ir sh te hi W | ) ds ar w on st gu Au blog from 14th ured pumps – lo co e nz ro B | l S ES U G – ils ta lace de Bronx l
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Mehr Bilder g
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Wonderpots Frozen Yogurt (Georgenstraße)
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We meet up with some sisterMAG friends wearing the French outfit at a lovely Frozen Yogurt place in Berlin: Wonderpots. Delicious and with only 1.5% fat relishable without guilt. Even better: the café in Georgenstraße is full of details, really cozy and friendly. l
… writes for sisterMAG about Fashion o & DIY o
Ashley … was not only the perfect model, but also photographed our summer skirt special.
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Cris â€Ś photographed amongst other things the Cover & Glasses feature o.
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N E V U O S E TH
s g n i r r a e d n ea y – necklac
ler l e w e J l a d i Indian Br
to t n e w e h s dies, u t s r e h d e nish fi l a j parn e a l t T t i l a s After u t e sen h S . a i d n I / e work in Pun ry! e l l e w e j f o cel full YDAY LIFE
to d e e n l l ' u o ces, y e i p t n e m e ess h stat d c d u o s G " r a s e s e w ck dr If you a l b e h T . s ur lothe o c y h t r i e t w t y a e fl k t only o go lown s e o d ) s u.de e o l l s e s n a t a i e v ( h t " art to p r of Luck e t n u o c t rfec e p , but e t h fi t t s u i o t u s i b h t e figur style o t t n a w get If you n . a s c t n u a o d y n : e p and p ned u i l a i d n I n i liday o h a t o g t ' ell! w s a haven y a b e y on r e l l e w e J l OUTFIT great Brida
ess – r d a m a s i l Be
via s k c ü l G s e öttin d
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TOAST & JAM â€“ Berlin Vintage Fashion Fair
A must go during Berlin Fashion Week is the Vintage Fair "Toast & Jam" in Kreuzberg's Umspannwerk. In this lovely Belisama dress and Indian Bridal Jewellery we rummaged through the products from "Brillenschatz" l or "MANKii Vintage" l.
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Long sea shells
THE SOUVENIR ORIGIN
Collected ourselves (Toni a nd Thea) at the Dutch beaches of the North Sea a t Egmond.
IN EVERYDAY LIFE
Who doesn't want their sh ells to dust as decoration, should quickly get out their craft kit. The shells should be thorough ly washed, then coated with nail polish. With a litt le drill put holes in the top part of each shell. Thre ad onto a nice cord or string.
Jumper with lace décolleté
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OUR OUTFIT – SIOK via
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Lon cal don lin
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THE SOUVENIR .
Umbrella and clutch from London
ork sisterMAG founder Toni used to w om in London and brought these fr the British capital.
IN EVERYDAY LIFE
elIf Union Jack, go for it! The umbr lin la can also really be useful in Ber The with its rather mixed summer. ridress is made of four pieces of st ond ped fabric, put together in a diam shape.
OUR OUTFIT e Striped etui dress – handmad e from a 60s Burda pattern | Blu Pumps – Acne Jeans l
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We visited the museums of Berlin's Museum Island in the afternoon. Because: dressed in an elegant shift dress you'll be able to enjoy art and culture even more! If you need tips for bizarre museums, turn the page for our 10 most whimsical museums in the world!
Museum Island Berlin
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WHIMSICAL COLLECTIONS The museologist JENNI FUCHS does not only write about everything "museum" on her blog "Museum Diary". l. For sisterMAG she put together a list of the ten most whimsical collections she visited herself in the past. All personal favourites and recommended by the expert herself. When people hear 'museum', they immediately think of art, archaeology and natural history, of Old Masters, Ancient Egypt and dinosaurs. But these days there is a museum for almost anything. This selection of ten museums from around the world will give you insights on everything from sausages and fire engines to parasites and spying, and will challenge your traditional view of what a museum is all about.
ITALY Claiming to be the world's highest
museum, the MUSEO NAZIONALE
The RIJKSMUSEUM in Amsterdam
DEL CINEMA (NATIONAL MUSEUM
with its Dutch Masters is nothing un-
OF CINEMA) in Turin offers a specta-
usual. In fact, it's about as close to a
cular views over the city. The exhibits
traditional museum as you can get.
inside the museum are just as viewy,
But a museum in an airport? That's
including the early history of cinema
an entirely different story. The Rijks-
and moving images, the different ele-
museum Schiphol claims to be the
ments of the film industry and what is
world's first museum in an airport
involved in making a movie, as well as
terminal. It's fairly small, but has one
a gallery of iconic film posters. Early
permanent exhibition and one rotating
pioneering short films, clips from ico-
temporary exhibition, and it definite-
nic movies, and a light show projected
ly makes an interesting change from
on to the domed ceiling of the main
raiding the duty free store while you're
hall bring the museum to life.
waiting for your connecting flight.
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CROATIA What started out as an art project by an ex-couple in 2006 has become a
permanent fixture on Zagreb's mu-
The WIENER KRIMINALMUSEUM
seum landscape and won an award
(VIENNA CRIME MUSEUM) has been
for most innovative Museum in Euro-
described as an interesting mix bet-
pe last year. The MUSEUM OF BRO-
ween social history and horror cabi-
KEN RELATIONSHIPS sees itself as
net. It covers the history of crime and
an "unique emotional journey around
the police and justice system in Vi-
the world through hundreds of break-
enna from the Middle Ages until pre-
ups", with relationships that fizzled
sent times, including everything from
out through distance or over time,
harmless forgeries to brutal murders.
unfaithful partners and incompatible
Many of the crimes are so incredible ,
values or desires. Ranging from usu-
it's hard to believe they're not fiction,
al breakup scenarios it even goes to
and rather gruesome crime scene
death through illness or murder. You
photos accompanying some of the ex-
can even submit your own stories via
hibits are not for the faint hearted. An
their website l.
absolute must for crime fans.
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Germany's favourite fast food - curried
Housed in the former engine room
sausage - has its very own museum
and stables of a disused fire station,
in Berlin. Some people may be scep-
Edinburgh's MUSEUM OF FIRE tells
tical about the DEUTSCHES CUR-
the story of the UK's - and possibly the
RYWURST MUSEUM, but from an
world's - first municipal fire brigade.
educational viewpoint it is really well
This replaced the insurance compa-
done. You will learn a lot about fast
ny brigades that would let your house
food culture and its history. Further-
burn down if you had the wrong insu-
more it is interactive and multi-sen-
rance. You don't need to be a fan of
sory with things to read, listen, watch,
fire engines to marvel at the beautiful
play, smell and, of course taste. There
old engines from the 19th century on-
is even a vegetarian option. If you visit
wards, many of them in familiar sig-
during one of their special events, you
nature red, displayed alongside other
may be lucky enough to meet Qwoo,
fire fighting equipment, old uniforms,
the museum's mascot.
and personal memorabilia.
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ÂŠ istolethursday on Flickr
Surely few things can be less roman-
tic than hanging out next to a 30 foot
Be ready to spend several hours at the
tapeworm with your loved one. But
INTERNATIONAL SPY MUSEUM in
surprisingly, the MEGURO PARASI-
Washington, D.C., which is just as cool
TOLOGICAL MUSEUM in Tokyo is a
as it sounds. You start and finish your
popular hot spot for dates.
visit with a spy test - a good spy ne-
Established as a research facility in
ver writes anything down, so you bet-
1953, the museum now holds one of
ter have a good memory! In between
the most distinguished collections on
you go on an interesting and fun jour-
parasites worldwide with hundreds of
ney of espionage and its history, with
specimens including tapeworms, mi-
interactive activities, objects you can
tes, lice, cockroaches and mosquitos.
touch, audio and film clips making it
There are plenty exhibits to fascinate
all the more memorable. If you have
you - or gross you out, depending on
time, you can also book to go on an
how your feelings are towards parasi-
accompanying GPS spy tour around
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Tucked away in the back of a Barce-
HIÐ ÍSLENZKA REÐASAFN (The
lona 'Perfumeria', the MUSEU DEL
Icelandic Phallological Museum) in
PERFUM (Museum of Perfume) has
Reykjavík regularly tops the list of the
around 5,000 perfume bottles and
world's most bizarre museums, and
other vessels on display. The amazing
was most recently in the press for
collection takes you on a chronologi-
acquiring its first human specimen.
cal journey from the ancient cultures
Started in the 1970s with a single gif-
of Egypt, Greece and Rome to modern
ted bull's phallus, it has since grown to
times, including a Pre-dynastic Egyp-
encompass over 200 specimens from
tian cosmetic box and a prized perfu-
over 90 different species. It includes
me set with two flasks that belonged
almost all the land and sea mammals
to Marie Antoinette. A 'who is who' of
that can be found in Iceland, making it
today's perfume world also shows how
possibly the most unique natural his-
brands have changed over the years.
tory record of a single country world
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u Explain in your own words the idea of your company!
It was the realization on one side that
With CircleMe we try to help people focus again on what matters the most in their life. We connect people to their passions (a special place, a music style, a type of food, a great book etc.) and as people establish these connections, they start getting several benefits from the platform: either getting content (and services related to the things they like) or even discovering new things they might like.
most powerful serendipic engine in
u What was the inspiration for your idea?
the Internet has the potential to be the the history of human kind, and on the other side the fact that current social networks and other online services often do not focus enough on what really matters to users. u How do you earn money? We are a start-up backed by a Venture Capitalist. Their initial investments allowed us to develop the idea, the technology and the product, which we launched about 3 months ago. Now that we start seeing user traction, we are proceeding with some additional fund-raising. In the near future we believe Cirwe can start monetizing Cir cleMe through the offering of content and services related to passions that users express exampon the site. As a simple examp le, if a person on CircleMe states she likes Madonna, we'll tell her the next time the singer has a live
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concert in her city, so that she can buy tickets ahead of time. u group?
Who is your target
We are focused on people who have strong passions for music, design, art. We appeal to people who clearly know what they like and what they don’t. As you can imagine, the market potential is huge, as anyone tends to have some areas of interest where they have strong views and opinions about. u Where do you see yourself in five years? We ask us this question every once in a while. From being the perfect „virtual showcase“ of all you have experienced in life and that had a positive impact on you, to the provider of an electronic ID built just on the tastes you have. Regardless of how our product will look like, we would love to be a system that allows everyone to focus more on the things they are really interested in. u Who do you see as your main competitors? si st er M AG
Difficult to identify clear competitors, as our solution is disruptive in this space. So you will find similarities to things we offer, but in different services. We certainly compete with niche services that focus on the tastes of people in a specific category (such as music or books) and to other social services that allow people to engage with interests more than with other people. Finally, in the mobile space (where we are growing now thanks to our new CircleMe iOS app) we have the ‚planting‘ feature, which is extremely unique as a concept. u What have you done before? Just before CircleMe I started a division in Dada, called Simply.com, which focused on behaviourally targeted advertising. I was at Google before, and had other years of experience in many different roles in a previous startup, which grew
FOUNDERS Giuseppe D'Antonio & Erik Lumer
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impressively in the early 2000’s (Man-
uu Most often used software?
hattan Associates). My partner, Erik
Personally, unfortunately I'm still stuck
Lumer, is a serial entrepreneur, who
with many software programmes which
after several years as a researcher at
are not too sexy, like Word, Excel and
Xerox PARC (and a PhD from Stanford)
PowerPoint, but I always try to give it a
funded Babelgum.com, pioneer in in-
bit of a twist by using the GoogleDocs
ternet TV platforms.
suite and the PREZI system. If you
uu Who was your first team member outside the founding team? Our first hires were Emanuele l & Gabriele l, two great talents who started up our engineering team. uu How did you come up with your company colours? Red is the color of passion, and we really believe that CircleMe is the best place to express them, so the association came naturally.
meant the software programmes we use in the company to develop CircleMe: RubyOnRails, Java, CSS, JQuery and others. uu What was the main food during your starting up phase? We are now at the second year of our „starting up“ phase, and food is still similar. Besides the usual pizzas which ‚save the night‘, I would also mention the fact that we are lucky to have the Italian office located next to a great
uu In which city are you located?
Naples restaurant called „La Piccola
Currently our main office is located in
Ischia“, so we enjoy even „la parmig-
Milan (Italy). But we are growing a pre-
giana“ and „pasta alla sorrentina“.
sence in London and will invest a lot on
If you ever want to try them, we'll be
this in the near future as the majority
waiting for your visit at our Italian of-
of our user-base is English-speaking.
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t "Isabella" Handmade Beaded Necklace by Rossana Fani via farfetch.com, €130
ON THE GO p Crisscross Wedge Sandals, Diane von Fürstenberg, via shopbop.com, €127.40 q ASOS Cat Eye Sunglasses, €16.59
p Mademoiselle 6/1/1936 Vogue iPhone Case, $39.95 t La Sardina – St. Tropez Glaye Lomography Kamera, € 59 u Logbook of a journey from OneOfTheGoodOnes via Etsy, €7
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p Wrap Dress with fitted waist via ASOS, €52.54
t Mara Hoffman, Embroidered Bustier Bikini via Saks Fifth Avenue, €265.45
t Twinkling Cogs Earrings via Anthropologie.eu €35 q One-Of-A-Kind Vintage Medium Suitcase from Urban Outfitters, $49
t Delsey Suitcase 29" Karat Rolling Hardside Spinner Upright, $299
Like this colour palette? It's called APC Travel Mountain L by MiyuriScarlet on COLOUR-
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Blackberries hanging from branches, a little corner in the garden and a few delicious treats. You don't need anything else for a perfect summer picnic. Sarah Golbaz from the blog Mood Food l packed a picnic basket for you. Inside you'll find a whole menu â€“ healthy and not at all boring with organic ingredients with positive effects for your body and soul.
c i n c i P r Summe
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For me cooking is recreation for m y soul. I love a warm breakfast in the morning and I enjoy cooking after work in the evening. When I found out that I am lactos e intolerant, I started to change my diet towards less white sugar and more gluten-free cereal s. I experimented with all kinds of ingredients and learned which ones freshen, re lax or energize my body. It is also important to me that I cook with regional grown ingredie nts from organic farming and I draw my insp iration from the seasonal choice of vegetables .
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of Zucchini contains a lot rfect water, thus it is the pe ! ingredient for hot days
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Zucchini-Frittata Ingredients for 4 people 400 g zucchini 6 eggs 2 shallots 2 garlic clove 2 tbsp olive oil 1 tbsp rosemary 1 tbsp thyme 1 tbsp provencal herbs 2 tbsp coconut milk or milk salt pepper 1. Slice zucchini into thin slices. Peel
the shallots and garlic and chop finely. Clean the rosemary and thyme. 2. Heat the oil in an ovenproof frying pan and braise the shallots and garlic lightly. Add the zucchini and simmer for 5 minutes. Add some salt and pepper. 3. Whisk the eggs, some salt and the provencal herbs. Pour it slowly over the zucchini and let it thicken without stirring. 4. Turn on top heat and place the pan in the oven for 3-5 minutes or until lightly browned.
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Quinoa is gluten-free and contains a lot of protein. 7 oz quinoa
1 bunch of parsley
1 bunch of fresh mint
4 spring onions
1 piece of fennel (10 oz)
Lemon juice from 2 lemons 5 tbsp mild olive oil Salt Romaine lettuce
Ingredients for 6 people
1.â€…Clean the quinoa with hot water
to wash out any bitter constituents. Cook it with double the amount of water and let it simmer for 10-15 minutes. Remove from heat and let it soak for another 5 minutes. 2. Wash and chop the parsley and mint.
Cut the spring onions into fine slices. Peel the peaches and chop into cubes. Wash the fennel, cut in half lengthwise, remove the stem and chop into cubes. 3. Combine the quinoa with the ve-
getables and herbs and mix it with a dressing of salt, lemon juice and olive oil. Ideally let it sit for another 30 minutes. The tabouleh is outstanding if you place it on romaine lettuce and eat it like a wrap.
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Skewered saffron chicken with
grilled kumquats l
Saffron Chicken Skewers
for 6 people
1 tsp strands of saffron
1.â€…Grind the strands of saffron in a mortar,
4 tbsp lemon juice
add some salt and 2 T of hot water and let it steep for 5 minutes, then mix it with lemon juice and oil. 2. Cut the chicken breast into cubes and dredge it in the marinade. Place it in the refrigerator and let it sit for 2 hours. 3. Wash the kumquats and sweet pepper and cut it into cubes. 4. Wet some spits of wood and skewer the chicken, sweet pepper and kumquats alternately. 5. Grill or cook on each side for 3-5 minutes.
4 tbsp olive oil 1 Â˝ lb. chicken breast Salt
1 handful of kumquats
1 sweet pepper
Tuna-Sugar snapWraps with sweet woodruff-vinaigrette l
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RicepaperWraps Ingredients for 8-10 wraps 7 oz tuna fillet 7 oz sugar snap pea 5 oz fine Chinese noodle 20 small leaf of Thai-basil and mint Round rice paper wrappers 1 lemon Canola oil FOR THE VINAIGRETTE: 3 stems of sweet woodruff
3 tbsp white wine vinegar 3 tbsp lemon juice 4 tbsp oil (olive or sesame) 1 tsp Piment dâ€™Espelette or cayenne pepper Salt
1. Cook the Chinese noodles as on the package label. Blanch the sugar snap peas until firm to the bite. 2. Wash and dry the tuna. Add 1 T of oil in a hot pan and stir-fry for 2-3 minutes on each side. The fish should still be succulent inside. 3. Rinse the round rice wrappers and spread them on wet dishtowels. 4. Place some
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Chinese noodles, sugar snap peas, herbs and tuna in the middle of each wrapper. 5. Fold the lower end first, then fold the sides and roll up from the bottom.
It is best to have the Vinaigrette prepared a few days earlier: Pickle the sweet woodruff in vinegar and lemon juice. Remove the woodruff and add oil, salt and Piment dâ€™Espelette to the Vinaigrette and serve with the wrappers.
Strawberry & Pistachios Tarts for 6 tart forms The crust is made with gluten-free flour and instead of cream I used coconut milk because of its healthy fatty acids. SHORTCRUST 5 oz gluten-free flour
2 oz starch (corn or tapioca)
1.â€…Combine the flour, starch, chia seeds
and sugar with the butter until crumbly. Add the ice cold water and knead the dough until everything is nicely combined. Tightly wrap and cool it for 1 hour. 2. Place the coconut milk in the refrigera-
tor. 3. Roll the dough between two layers of
3 oz butter, ghee or coconut oil
cling wrap and fit it in 6 small baking cups. Pierce the dough bottom evenly with a fork and bake in a preheated oven at 400 F for 20 minutes until golden brown.
5-6tbsp ice cold water
4. In the meantime wash and cut the straw-
1 tbsp cane sugar
berries in half or quarters.
2 tsp Chia seeds
3 tbsp chopped pistachio
5. For the coconut whipped cream take the
1 tsp cane sugar
coconut milk out the refrigerator and skim the firm cream off. Add the sugar and vanilla and whip until fluffy and slightly firm.
1 tsp vanilla powder
6. Place the cream on the flan case, add
1 lb. strawberries
the strawberries in each cup and garnish with pistachio and mint.
1 can of coconut milk
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Strawberry-pistachiocupcakes with coconut whipped cream l
2012 is the summer of the Olympic games coming to London. The five interlocking rings is one of the most famous symbol of the sporting competition, designed by Baron Pierre de Coubertin in 1912 â€“ the founder of the modern Olympic Games. London based food blogger Anne Faber was inspired and recreated them in a culinary way. The five bagel alternatives are the perfect snack while watching your favourite athletes compete!
ecip Photos & r
ge s l
ann eski tchen.co.uk l
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Blueberry & Cream Cheese Bagel
Curried egg mayo bagel
Black Olive Tapenade Bagel
Tomato Bruschetta Bagel
Pesto & Mozarella Bagel
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B ie l r u r e e b
Kitchen Beat the 65 g cream cheese with 100 g icing sugar, Â˝ tsp vanilla essence and 25 g butter with an electric whisk until smooth and creamy. Cut a cinnamon bagel in half, toast them and let them slightly cool down. Spread the cream cheese frosting on them, then top with a handful of blueberries.
gm ay o Boil 2 eggs for 10 minutes. Peel the eggs and chop into small dices. Mix 1 tbsp mayonnaise, 1 tbsp mango chutney and 1 tsp curry powder in a bowl. Wash 2 spring onions, finely chop them (discarding the last 10 cm of the green bits) and add to the mayonnaise. Add eggs to the mayonnaise and gently mix. Cut one bagel into half, toast and top with the egg mayo.
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re za Mo P e d s n t o a
c a l B
Cut 1 mozarella ball into fine slices. Cut one bagel into half, toast and top with mozarella slices. Drizzle 4 tbsp good quality pesto over the mozarella and decorate with the basil leaves. si st er M AG
Put 70 g olives, 2 anchovy fillets, 1 garlic clove, 1 tsp capers and a pinch of herbes de provence into a blender and pulse in intervals to create a smooth paste. Add 1 tbsp olive oil once you have a smooth paste, mix and spread on a toasted bagel bagel. NOTE: Don't add salt to this, as the olives, anchovies and capers are already really salty
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Br u To sc h
o t a m tta e
Wash 12 good quality cherry tomatoes and cut into small dice. Crush 1 small garlic clove and add the tomatoes. Drizzle with 2 tbsp olive oil, add a pinch of sea salt flakes and pepper. Cut a bagel into half, toast and top with the tomato mix.
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u Explain in your own words the idea of your company! What are you doing? The idea was to create a completely natural and healthy snack for in between meals. Thereby we forewent any kind of bulking agent like rice pops or industrial sugar. Basically we went back with our products in time and concentrated on food how it was in former times, valuable and nutritious. At the same time you do not only
do good to yourself when buying our products but you also support socially disadvantaged children through the Hamburg foundation „Mittagskinder“. u What was the inspiration for your idea? The idea for foodloose was conceived while studying a semester in San Francisco. During long lectures selfmade dried nut fruit mixes were the best energy providers. Inspiration for the different flavours came from many journeys and the thereby experienced tastes. These experiences have accumulated over the years – in the same way as the idea itself. u How do you earn money? How do you finance your company? We pay ourselves salaries so that our operative business breaks-even. We have financed ourselves with our savings and a loan.
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u Who is your target audience? Our target audience is open-minded and interested in a healthy lifestyle. Active and conscious people who shop and eat in a purposeful way. They are both male and female. Especially office works often like a healthy snack to overcome the afternoon low. There is still a lot of potential in Germany in our opinion, but also in other countries like Austria and Switzerland. u Where do you see yourself in five years? Established in Germany, possibly with a wider product range. We donâ€™t really think in dimensions of five years. We make foodloose as long it is still fun. And at the moment itâ€™s a lot of fun. u Who do you see as your main competitors? Of course there are other snack bars but they are most of the time not comparable to us. The concept behind foodloose is different. foodloose means delicious and healthy snacking. si st er M AG
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Most buyers donâ€™t see the difference between a cereal and a nut bar on first glance. But there is a crucial difference: our nut bars contain a lot more healthy energy and last significantly longer. u What have you done before? Katharina worked in Product Managment at Tchibo before. She was responsible for topics like health, wellness and beauty for 6 years. In between she completed an advanced university course majoring Product Management at Berkeley, California. Verena was 5 years Sales Manager West Germany for a large bakery. Her responsibilities included personnel management in the franchise branches as well as the consultation of franchise entrepreneurs. FOUNDERS Katharina Staudacher und Verena Riegler
u Who was your first team member (in which department?) outside the founding team?
We worked with a small Hamburg
Organisation (Accounting & order fulfillment)
about half a year.
u How did you come up with your company colours?
In the most beautiful city of the world: Hamburg (St. Pauli)!
As healthy as possible was the objective. At the same time we wanted to differentiate ourselves from the outdated eco-image and create a bridge between a delicious snack and healthy nutrition. Therefore, we have chosen a bright, modern green. u Who designed your company logo â€“ someone external or internal? How long did it take?
design agency (JUNO). Until the final design was completed, it took us u In which city are you located?
u Most often used software? Salesforce. u Main food during starting up phase? Of course we mainly ate our own Foodloose bars: Katharina loves Delhi Delight most, Verena favours Sahara Dragon. n
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es o e d i v nd a g o l b A en e r o D m ries fro g o l b r e h for e d e e r C l c a i n a eM l y t S e h T n i n a t e g u o y s let itk e h t to n i t h g i s s a m e e hr t f o n e ch are h s y e h T . ter chefs hc e t d n a ks c i r t , s p i t y r t o t u o y r o f s e u q ni . e m o h t a
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by DOREEN CREEDE l
Behind the dark gleaming bar of a crowded neighborhood Italian restaurant, chef Joey Campanaro sizzles up his version of a baloney and cheese sandwich. By upgrading ingredients to high quality Mortadella and Tomme de Savoie cheese, then toasting bread directly in the pan to capture every bit of savory goodness, he creates a gourmet version of a childhood classic with one pan, a tiny burner and three minutes cook time. The result: luscious texture, rich flavor, a basic dish elevated above the ordinary with little fuss and almost no cleanup. That’s the kind of cooking at the heart of the new Chef Secrets for Home Cooks series I created for the Style Maniac blog l and YouTube Channel l. As someone who loves to eat good food, but doesn’t love spending a lot of time or effort preparing it, I was searching for easy ways to elevate every day meals. I didn’t want recipes
per se, I wanted the knowledge to create tasty dishes without recipes. Something simple, fresh, delicious. So I decided to find out what the pros know. If I could get chefs to share a few of their tips and tricks, my home cooking – and my readers’ – could taste oh so much better. Surprisingly, what I thought would be the toughest part of the project — getting chefs to say yes — was the easiest. Chefs were eager to participate, generous in sharing their years of knowledge and had as much enjoyment filming the segments as I did eating the results. Armed with only my iPhone or little Canon Elph camera set on “video” mode, I stood by fiery ovens and blazing burners with no script. Just the chef, his kitchen, and a very curious home cook. I didn’t know what secrets they would share, and I don’t think they knew either. They did what came naturally: cooked really good food. As chicken seared, pizza charred and cheese melted, I’d notice each chef doing something I never would, and ask him about it.
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DOREEN CREEDE has worked as a writer and designer for over two decades … and been crazy about style her entire life. Over the years she has starred on HGTV; written for magazines and online sites; produced videos and books; designed rooms and events; and co-founded two social networks. Currently she is owner/partner of the interior decorator firm, The Redecorators LLC, and the creator/author of the lifestyle blog, Style Maniac.
Cooking behind the bar at Philadelphia’s Village Belle, Joey Campanaro turned pan drippings a home cook might throw away into a tool to enhance flavor.
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At tiny Pizzetteria Brunetti in Westhampton Beach, New York, father and son chefs Michael and Jason Brunetti assembled a few select ingredients on each delectable Neapolitan pie, aiming for simplicity and balance rather than trying to put an entire kitchen pantry on a round of dough. And though they make pie after pie every day, they serve each one with the same high level of care and joy. (Something I can find hard to maintain feeding two people.) In the midst of filming our segment at Bistrot La Minette, his Philadelphia homage to a classic French bistro, chef Peter Woolsey realized he didn’t have the lemon required, had run out of his usual wine and
had no braising pans in the restaurant small enough to make Chicken Catalan for one. None of that fazed him. He confidently substituted an orange for a lemon, chose another wine, used a small saucepan. As a home cook I would have panicked at not having all the items on a recipe list. As a pro he didn’t, and the result was a refreshing twist on a delicious classic dish. Different as the restaurants and chefs were in these first three episodes of Chef Secrets for Home Cooks, they shared a few universal truths that can be applied to anything you cook, anywhere you cook it: Use the best ingredients possible. Think always about flavor. Keep it simple. Simple, fresh, delicious: just my kind of dish. Come see more Chef Secrets for Home Cooks on Style Maniac’s YouTube channel, and read the accompanying posts on the Style Maniac blog. n
You don’t need complicated recipes or fancy equipment to make great meals. To cook fantastic food at home keep in mind these few things:
1. 2. 3. 4. 5.
Quality counts. Great food starts with great ingredients. Keep it simple. Don't crowd too many things into one recipe. Understand the element each ingredient offers. Is it something sweet? Spicy? Mellow? Tart? Substitute with confidence. Life didn’t give you a lemon? Use an orange instead. It’s all about flavor. flavor Enhance and »save« flavor wherever you can. Toast bread in pan drippings, use citrus peel for freshness without acid. Cook with love. It really does make the food taste better.
pa ck ag ed Sty lin g: C Ph ot lara os: Kirc Chri hner stian / Burm Tastesh eriff este l rl
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Rice Pudding to give away DIY Milk Box
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Müsli to go! wooden spoon, 1.80€ | Schönhaberei L twine, 15m, 1.80€ | Schönhaberei L sticker, 2.80€ | monomo/DaWanda L
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Recipe les d o o N s Glas
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Snackbox deluxe all products from Schönhaberei l
Snackbox, white 1.50€ L tags, lavender 1.60€ L twine, 15m 1.80€ L tape, purple with polka dots 4.20€ L
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e To mak e at hom
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granola tarts for you tags, Rose, 1.60â‚Ź | SchĂśnhaberei L
Recipe granola bars
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Sandwich to go bags, light blue, 5.20€ | Schönhaberei L Sticker, 'Moustaches', 2.50€ for 5 pieces | monomo / DaWanda L si st er M AG
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pennant, 2.95 â‚Ź | ladies and babies L
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PACKAGED Milk Box
Download pattern L and copy onto sturdy paper. Fold paper along all dotted lines. Finish box by gluing all flaps. Close with tape or by putting holes into the upper flaps.
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250 g glass noodles 4 tbsp oil 4 garlic cloves 1 tsp sugar 1 onion Â˝ cucumber 2 peppers (red/yellow) 3 tbsp fish sauce 1 tbsp lime juice 1 tbsp powdered sugar 2 chillies (red) 100 g peanuts 2 tbsp peanut oil 3 spring onions
Soak glass noodles for 20 minutes in warm water, drain and cut into bite-sized portions with a pair of scissors. Peel and wash onion, slice very thinly. Chop all vegetables. Add fish sauce, lime juice, sugar, finely chopped chilli peppers, roasted peanuts and peanut oil to noodles and mix well.
75g rolled oats 50g coconut flakes 50g rice crispies 100g flaked almonds 50g butter 50g cane sugar 50g maple syrup 1 tbsp honey 1 pck vanilla sugar 50g dried raspberries 1 pinch of salt 120g chocolate
1. Mix almonds, coconut flakes and oats on a baking pan, lined with paper and toast them in the oven at 302°F/150°C – stir occasionally. 2. Boil up butter, sugar, syrup, honey and vanilla sugar in a little pan until everything has dissolved and a brown syrup has formed. 3. Put muesli mix and all remaining ingredients (except chocolate) in a bowl. Add syrup and mix thoroughly. 4. Line a rectangular baking pan with paper and fill in the muesli-sugar mix. Press into form to make a nice and clean surface. Let cool (best over night) 5. Melt chocolate and drizzle over the uneven top face. Cut into bars with a sharp knive.
Download pattern L and copy onto paper (2x). For the lid fold side panels halfway to the top. Fold paper along all dotted lines. Finish box by gluing all flaps.
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Tucked away at the beautiful island of Maui, food blogger Liren Baker from the blog Kitchen Confidante l thought about creating recipes for our summer issue of sisterMAG. After being in the sun, by the beach, with pina coladas in her hand, she couldn't help but create summery desserts for you to take this exotical feeling to your home.
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Pina Colada HOW-TO 1. In a saucepan, combine 1 cup of coconut cream with ¼ cup of water. Sprinkle 1 package gelatine over the coconut cream and let it sit for 5 minutes. Warm the saucepan over low heat and stir, until the gelatine dissolves completely. 2. Add the remaining coconut cream and cream of coconut, and cook over medium heat until steam arises, stirring periodically. Turn off the heat, cover the pan, and allow to sit for about 20 minutes. 3. Pour the mixture into your ramekins or serving cups and chill in the refrigerator for at least 4 hours.
4. Sprinkle 1 package gelatine over ½ cup cold pineapple juice, let stand 1 minute. Take other ½ cup of pineapple juice and bring it to boil, add to gelatine mixture and stir thoroughly, until the gelatine dissolves, about 5
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1 14 oz can coconut cream ¼ cup water 2 pck unflavored gelatine (¼ ounce each) 1 15 oz can Cream of Coconut 1 cup pineapple juice 3 tbsp agave nectar, simple syrup, or sugar (to taste) minutes. Sweeten to taste, depending on the pineapple juice with agave nectar, sugar or simple syrup. 5. When the coconut panna cotta layer is firm, add a layer of pineapple gelee to each ramekin/serving cup. Return to refrigerator and chill for another 4 hours. Note: Coconut cream is not the same as coconut milk. Coconut cream is produced in a similar fashion, that is, by cooking a combination of shredded coconut with
Pina Colada coconut water. However, coconut cream has less water and is thicker in consistency. If you have trouble finding coconut cream, coconut milk can be substituted, however it will not have as rich a consistency. Cream of Coconut, on the other hand, is coconut cream that has been sweetened, and is used in things like pina coladas. My favorite brand for cream of coconut is Coco Lopez.
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1½ cups flour ¼ tsp salt 1½ tsp baking powder ¾ cup sugar ½ cup coconut flakes 2 eggs 1 cup buttermilk 4 tbsp melted butter ½ tsp vanilla extract 1 cup canned crushed pineapple, drained (if using frozen or fresh pineapple, it may be necessary to add more sugar, depending on the sweetness of the fruit)
HOW-TO 1. Preheat oven to 350°F. 2. Line muffin pan with liner cups. 3. In a medium bowl, whisk together flour, salt, baking powder, sugar and coconut. In a separate bowl, whisk together eggs, buttermilk, butter and vanilla extract.
Add the egg mixture to the flour mixture and stir until just incorporated. Mix in the crushed pineapple. 4. Fill muffin cups about 2/3 full. Bake for about 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
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Margarita 1 cup plus 2 tablespoons allpurpose flour, divided ¼ cup confectioners sugar, plus extra for dusting ½ cup unsalted butter, room temperature, cut in cubes 2 eggs 1 cup sugar /3 cup freshly squeezed lime* juice
1 tsp grated lime zest 1 tsp grated lemon zest 1½ cups sweetened flaked coconut
press into an even layer. Bake for about 20 minutes, or until a light golden brown. Remove crust from the oven and set aside while you make the filling. Keep oven on. 3. In a medium bowl, combine eggs, sugar, lime juice, lime and lemon zests using a hand held mixer or whisk until well blended. Pour into the freshly baked crust. Sprinkle coconut on top. Bake for about 20-25 minutes, or until center is just set. Remove from oven and let it cool on a wire rack. Dust with confectioners sugar and carefully remove from the pan using the parchment/foil sling. Slice into squares and serve. Tip: The crust can be prepared in advance. Prepare ingredients and press into a pan the day before and bake the following day. You can also bake the crust the day before if you wish; keep the cooled crust tightly wrapped in the refrigerator.
1. Preheat oven to 350°F. Prepare an 8x8" baking pan by lining it with two layers of parchment paper or aluminum foil, so that the ends overhang on both sides. Lightly coat with baking spray and set aside. 2. In a medium bowl, whisk together 1 cup of cloud and confectioners sugar. Using a pastry cutter or your fingers, cut the butter into the flour mixture, until you have coarse crumbs. Pour the crumbs into the baking pan and
Recipe adapted from Lulu's Margarita Bars, InStyle, January 2001.
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Pina Colada 1 cup pineapple juice* 2 cups fresh pineapple chunks* 1 cup good quality light rum (such as Malibu Caribbean Rum or Bacardi Puerto Rican Rum) 3/4 cup cream of coconut (such as Coco Lopez)
HOW-TO 1. Place pineapple juice, pineapple chunks, rum and cream of coconut in a blender and blend until smooth. Pour into a container (a loaf pan or 8x8 pan works), cover tightly and freeze for at least 5 hours or overnight. 2. When the granita is firm, use a fork to scrape the granita until fluffy. Place in serving glasses and enjoy. * Alternatively, one 20 oz can of crushed pineapple can be used in place of pineapple juice and fresh pineapple chunks.
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On the next pages we take you on a tour around the world with our summer cocktail and drink ideas. We did not only develop five sisterMAG-cocktails with photographer CRIS SANTOS but also asked bloggers from Asheville to Kerala to share their best recipes with us. Get your shaker ready and make sure to click through and explore their blogs for more recipes & treats.
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ONE CAIPISECCO DANIELA (KLITZEKLEIN L) MIXES A SUMMERY CAIPIRINHIA ALTERNATIVE ON COUNTRYSIDE ABOUT 20 MIN FROM COLOGNE BACKED SWEETS ENJOYS VODKA WHITE RUSSIAN CAIPISECCO FOR SISTERMAG SPECIAL
WASH 1 LIME WITH HOT WATER AND CUT INTO HALVES. SQUEEZE JUICE FROM ONE HALF AND POUR INTO A SAUCER. PRESS GLASS FIRST INTO THE LIME JUICE, THEN IN SUGAR. CUT OTHER HALF OF LIME INTO QUARTERS AND PUT INTO GLASS.
QUESTIONS: ON BLOG
SPRINKLE WITH 1 TBSP SUGAR, MASH WITH THE BACK OF A WOODEN SPOON. PUT CRUSHED ICE INTO THE GLASS. FILL UP WITH 4 CL VODKA AND 2 CL LIME JUICE (ROSE'S LEMON SQUASH) AND PROSECCO.
WHERE DO YOU COME FROM? WHERE DO YOU LIVE?
FAVOURITE INGREDIENT FOR COCKTAILS
LAST COCKTAIL YOU HAD?
FOR WHICH OCCASION DID YOU MIX THIS COCKTAIL?
TWO RASPBERRY BASIL MOJITO A VIBRANT MOJITO FROM SOMMER (ASPICYPERSPECTIVE L) OKLAHOMA, NOW I LIVE IN ASHEVILLE ETHNIC, COMFORT FOOD & MANY SWEETS GOOD GIN & BASIL ALMOND FIZZ THIS ONE OR THE LAVENDER MEYER LEMON TOM COLLINS L FOR BACKYARD BBQ
POUR 1 CUP SIMPLE COOLED SYRUP (3/4 CUP SUGAR + 3/4 CUP WATER, HEATED TO DISSOLVE) IN LARGE PITCHER, ADD 1/2 CUP TORN BASIL LEAVES. USE A LARGE SPOON/LADLE TO MUDDLE BASIL LEAVES. ADD 1 CUP FRESH KEY LIME JUICE, 2 CUPS WHITE RUM AND 1/4 CUP CHAMBORD (RASPBERRY LIQUOR). STIR. ADD 1 LITER CLUB SODA, STIR AND TOP WITH ICE IF THE PITCHER ALLOWS.
TO SERVE: GARNISH EACH GLASS WITH FRESH 足 RASPBERRIES AND LIME SLICES. SERVE OVER ICE OR CHILLED WITHOUT ICE.
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THREE FROZEN TART CHERRITINI A DARK RED ROMANTIC COCKTAIL FROM AMY (UTRY.IT L) BORN & RAISED IN HONGKONG, NOW IN SOUTHERN CALIFORNIA SIMPLE FAMILY RECIPES WITH ASIAN TOUCH VODKA YUZU GIN AND TONIC L ORIGINALLY FOR VALENTINE'S
THREAD 3 TART CHERRIES ONTO COCKTAIL PICK OR SKEWER AND FREEZE THEM. ZEST ONE MEYER LEMON ONTO A SHALLOW DISH, MIX WITH 3 TBSP SUGAR, SET ASIDE. CUT LEMON IN HALVES AND 'RUB' THE CUT-SIDE AGAINST RIMS OF 4 MARTINI GLASSES. DIP GLASSES INTO LEMONSUGAR.
PEEL 2ND LEMON. IN LARGE PITCHER, TWIST LEMON PEELS TO EXTRACT OIL, LEAVE PEELS INSIDE PITCHER. SQUEEZE THE JUICE FROM BOTH LEMONS INTO PITCHER, ADD 2 1/2 CUPS TART CHERRY JUICE (CHILLED) AND 1 1/2 CUPS WHITE GRAPE JUICE.
CUT AN ORANGE AND A LIME INTO SLICES. MUDDLE ORANGE AND LIME SLICES IN A HIGHFILL COCKTAIL SHAKER BALL GLASS. ADD CRUSWITH 1 CUP OF ICE. POUR HED ICE. ADD 1.5-2 OZ 1/2 OF THE TART CHERRY VODKA. ADD 1 OZ LYMIXTURE AND SHAKE FOR CHEE JUICE (FROM A AT LEAST 20 SECONDS. CAN OF LYCHEES). POUR INTO TWO OF THE TOP WITH GINGER ALE PREPARED GLASSES. OR SODA WATER. PLACE A COCKTAIL PICK GARNISH WITH A SKEWER WITH FROZEN TART CHER- WITH TWO LYCHEES AND RIES ONTO EACH GLASS ORANGE PEELS. AND SERVE.
FOUR LYCHEE ORANGE COCKTAIL TROPICAL LYCHEES FROM SOUTH WEST ASIA STAR IN THIS DRINK
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FIVE LAVENDER FIZZ
SIX LEMONADE SPARKLER FUN DRINK BY ALEAH & NICK (VALLEY & CO. L) HALF TIME SEATTLE, OTHER HALF IN WASHINGTON & SAN DIEGO SIMPLE-STEP RECIPES WITH CREATIVE SPARK NICK: MINT ALEAH: LEMONADE N: DARK & STORMY A: PINOT NOIR
FOTO: TERRI RIPPEE PHOTOGRAPHY L
4TH JULY ENTERTAINING COLUMN FOR SAN DIEGO MAGAZINE
COMBINE 2 OZ STRAWBERRY INFUSED SVEDKA VODKA WITH 2 OZ SIMPLE SYRUP, 2 OZ FRESH LEMON JUICE. TOP WITH SPARKLING WINE. GARNISH WITH STRAWBERRIES AND MINT
SOAK 10 CANE WHITE RUM IN LAVENDER FLOWERS FOR A GOOD AMOUNT OF TIME (5-15 MINUTES), THEN STRAIN LAVENDER OUT. IN A HIGHBALL GLASS MUDDLE HALF A LIME WORTH OF WEDGES. ADD 1.52 OZ WHITE LAVENDER RUM. ADD HALF AN OUNCE OF SIMPLE SYRUP. ADD ICE TO TOP OF GLASS AND FILL UP WITH SODA WATER. POUR GLASS CONTENTS INTO SHAKER AND SHAKE VIGOROUSLY. SMACK A HANDFUL OF MINT LEAVES AND PUT INTO GLASS.
SANGRIA 3 WAYS: TASTY & VERSATILE
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SEVEN GINGER TEQUILA DRINK FRESH SPIN OF THE SUMMER DRINK FROM MEXICO
USE A ROCKS OR HIGHBALL GLASS. RIM GLASS WITH CINNAMON SUGAR USING ORANGE SLICE. MUDDLE ORANGE IN THE GLASS USING A LADLE OR STICK. ADD ICE. ADD 1.5-2 OZ GOLD TEQUILA. TOP WITH SWEETENED ICE TEA AND GARNISH WITH ORANGE SLICES. YOU CAN ADD A SPLASH OF SODA IF DESIRED.
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CUT QUARTER OF CUCUMBER INTO SLICES. COMBINE MUDDLED CUCUMBER SLICES., 1.52 OZ GIN AND A LITTLE BIT OF ICE. SHAKE VIGOROUSLY. STRAIN INTO A ROCKS GLASS. PUT ONE OR TWO SCOOPS OF LIME SORBET INTO GLASS AND TOP WITH TONIC. GARNISH WITH VERY TINY CUCUMBER CUBES.
EIGHT CUCUMBER GIN TONIC AN UNUSUAL COMBINATION UPDATES THE OLD BRITISH GIN TONIC
NINE SUMMER SANGRIA SHIRLEY (ATKOKKEN L) SHARES THE PEACHY DRINK
COMBINE 1 X 750ML BOTTLE DRY WHITE WINE, 60ML CONTREAU, 250ML OF LEMONADE IN A PITCHER OR JUG. ADD SLICED LEMONS AND LIMES, NECTARINES, STRAWBERRIES AND MINT LEAVES AND STIR TO COMBINE. ADD CRUSHED ICE TO SERVE. NOTE: AN AROMATIC WHITE WINE SUCH AS RIESLING OR SAUVIGNON BLANC WOULD BE GREAT FOR THIS SANGRIA. si st er M AG
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TEN COLA WINE COCKTAIL
USE A SHAKER. FIRST ADD ICE, 3 OUNCES OF RED WINE (COPPOLA CLARET OR ANY RED WINE THAT IS RICH, VELVETY, DEEP AND WITH CHERRY OR BERRY NOTES, SMOOTH AND HAS A HIGH VISCOSITY), 1/2 OZ PINEAPPLE JUICE AND 1/2 OZ CHERRY BRANDY. SHAKE VIGOROUSLY. STRAIN INTO MARTINI GLASS. TOP WITH COCA-COLA AND GARNISH WITH PINEAPPLE SLICES.
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ELEVEN INDIAN TAMARIND & CUMIN COOLER A SPICY DRINK WITH AN INDIAN TOUCH FROM TANVI (SINFULLYSPICY L)
1 CUP TAMARIND PULP 2 TBSP ROASTED JEERA (CUMIN SEEDS) 1/4 CUP FRESH MINT LEAVES 18-20 FRESH CILANTRO LEAVES 1/2 TBSP KALA NAMAK (BLACK SALT, SUBSTITUTE WITH TABLE SALT) 1 SERRANO CHILLI (DESEEDED, IF DESIRED) 2 TBSP RED CHILLI FLAKES (ADJUST TO TOLERANCE) 3" FRESH GINGER SHOOT, PEELED & ROUGHLY CHOPPED 5 TBSP GRANULATED SUGAR 1 CUP WATER TABLE SALT (TO ADJUST) 5 CUPS WATER, COLD
TO GARNISH - CRUSHED ICE, BOONDI, MINT LEAVES (OPTIONAL)
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ORIGINALLY INDIA, NOW LAS VEGAS EXOTIC WORLD OF SPICES, FRUIT EXTRACTS, OILS ETC. VODKA FOR SPECIAL OCCASIONS, CRUSHED FRUITS
TIP EVERYTHING EXCEPT TABLE SALT & 5 CUPS OF WATER INTO YOUR BLENDER. BLEND FOR 2-3 MINUTES UNTIL YOU GET A SMOOTH BUT RUNNY PASTE. PLACE A COLANDER OVER A LARGE BOWL & SIEVE THE PASTE
THROUGH IT (READ ON TANVI'S BLOG L HOW TO DO THIS) SIEVE THE PASTE A COUPLE OF TIMES TO OBTAIN A CLEAR(ER) DRINK. PLACE THE COLLECTED PASTE INTO A JUG, TOP WITH 5 CUPS OF WATER. ADJUST THE SALT. CHILL TILL READY TO SERVE. BEFORE SERVING, STIR THOROUGHLY, POUR INTO GLASSES, GARNISH & SERVE.
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TWELVE LEMONADE WITH ROSEMARY INDULGE IN A HOMEMADE LEMONADE WITH MELISSA (DASHOFEAST L) NOW IN ATLANTA, (GEORGIA) FUSION OF SOUTHERN & ASIAN FLAVOURS RUM JUNI-PEAR FIZZ CRAVING HOMEMADE LEMONADE, WILL BE MADE FOR SUMMER COOKOUT AT OUR HOUSE TO MAKE SIMPLE SYRUP:
COMBINE 2 C (480ML) WATER, 1 1/2 C (285G) SUGAR AND 1/2 C (170G) LIGHT CORN SYRUP IN SAUCEPAN. STIR & BRING TO SIMMER. SIMMER FOR 15-20 SECONDS, TAKE OFF HEAT. ALLOW TO COOL IN A STERILE JAR IN THE FRIDGE. FOR THE LEMONADE:
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COMBINE 1/2 C (120ML) FRESH LEMON JUICE, 1 C SIMPLE SYRUP, 4 C (960 ML) WATER, A COUPLE OF ROSEMARY SPRIGS IN A PITCHER, ADD LEMON SLICES AND BLUEBERRIES. STIR TO COMBINE AND SERVE OVER ICE.
THIRTEEN MANGO SPRITZER A REFRESHING & EASY DRINK FROM NASHI (NASHPLATEFUL L) BORN: KERALA, NOW LIVING IN DOHA EXOTIC FLAVOURS OF INDIAN HERITAGE FRESH FRUITS, ESP. BERRIES WATERMELON SHAKE SINCE IT'S RAMADAN & SUMMER, DRINKS ARE SERVED AFTER SUNSET TO BREAK THE FAST EACH DAY.
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BLEND THE FLESH OF 2 RIPE, PEELED MANGOS WITH JUICE OF HALF A LEMON OR LIME. TRANSFER TO A PITCHER AND CHILL FOR A MINIMUM OF 30 MINUTES. TO SERVE, DIVIDE ICE BETWEEN GLASSES, POUR 1/2 CUP PUREE INTO EACH GLASS AND TOP OFF WITH SPARKLING WATER. STIR TO COMBINE. SERVE IMMEDIATELY.
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Wine Maker's Column WINEMAKERS GONE ASTRAY Monika Abraham travelled to South America – along with five winemakers. What she experienced and why they did not only drink wine, she tells in this issue's winemaker's column. When thinking of the wine tour I went on in spring this year, I'm still enthusiastic. Not only the images but especially memories of smells, tastes and feelings let my blood pressure skyrocket. An organized tour by my university brought us to the major wine regions of Argentina and Chile for three weeks. Not only the unknown countries enthused, but the journey became even better through the most excellent tour guide. Twenty-five young winemakers discovered Buenos Aires, Mendoza and Santiago de Chile, and turned their previously acquired knowledge about wine upside down. The tour began with a long flight from Frankfurt over Paris to the Argentine capital. First experience of
this trip was the encounter with a stewardess who right after take-off walked through the aisle and offered each passenger a glass of champagne. Much nicer was P, who looked at her, then briefly pondered and then replied "Gin Tonic" - a classic that gained an important meaning for us over the next few weeks. But more on that later. In Germany the thermometer had been showing -25°C - our cardiovascular cycles were clearly overstrained in the first hours in sultry 30° to 35°C. The heat hit us like a wall. Nevertheless, we went out right after our arrival to discover the 13m-inhabitant city. Some details will probably always remind me of this place: for example the vast amounts of air conditionings,
whose condensation almost certainly dropped more than once a day on our heads. Or the roads with up to twelve lanes, on which no one actually kept to the marked tracks. The buses, which you had to wave in a combination of jumping, stretching and arm waving like crazy so that they stopped. Fantastic. The otherness of the South American culture left me completely untouched from the outside, but inside I jumped with excitement up and down in the same way as when catching the bus. Speaking of buses. We found a sign very amusing that was installed in the buses above the doors. Our guide explained that the inscription would be roughly equivalent to: "Doors open only when the vehicle stops." In fact, the buses generally drove with open doors and stopped rarely. Rather you had to
jump on the still moving bus. Very South American. However, the first evening in the New World ended German style. Alongside our meal we drank a hearty Malbec, which had the room temperature of 30째C and was only served upon request in an ice bucket. In the evening at the hostel we had some Cerveza. Over the next three days we toured the capital and enjoyed only very rarely a glass of wine in the evening. Next stop was Mendoza which is a desert. The vineyard is situated at the height of Buenos Aires, in the far west of the country. After
crossing the great plain preferably by bus, we reached Mendoza and the regional capital of the same name as an oasis of civilization. Mankind is responsible for ensuring that wine can grow there. The melting water from the Andes is collected and rationed. Where cold and lack of space represent the biggest problems in Northern European wine regions, in Mendoza the largest challenge is the lack of water. Almost all vineyards are irrigated. In addition, plants are protected in many places with hail nets. Through the nearby mountains, which have the Pacific Ocean directly on the other side, there is a very high risk of strong weather events. Traditionally, the wines are grown in pergola. This is a growth form that supports the liana wine plant with the help of wires and poles so that they form similar to a leafy terrace above the head a green blanket in some two meters heights. In
this way the grapes are under the leaves and thereby protected from the sun. This strategy makes perfect sense in hot Argentina, because grapes can also become sunburned. They then look very similar to raisins, but cannot be used for winemaking. Another growth method is the trellis. Here the wines form a canopy in series form. In Germany this is the most common method, but also in Argentina it is becoming increasingly popular. This is due to the mechanization of viticulture, which is indispensable for a costeffective production and very well done with trellis. The image of Argentinaâ€™s vineyards is still very present in my imagi-
nation. Vast areas of wine and within sight the mighty Andes that tower over this beautiful landscape. During our time in Mendoza we visited about two wineries per day. They do not have much in common with traditional German wine houses or family businesses. Whereas in Germany a vineyard owns on average around 20 hectares, in Argentina it starts at 2,000 hectares. A small family winery there had as much space as the largest private estate in Germany. The area size of wineries is one reason why Argentine wines, although they have a long way to Europe, are still affordable on the European market. Itâ€™s definitely not because of the quality, because this is admittedly really great. Surely not every wine was worth taking the risk of excess baggage on the return flight, but great quality failures were not found. The wineries are all working with the latest technology, very clean and hygienic, and very efficient. Something to take a leaf out of their book.
The typical Argentine grapes are Malbec, Cabernet Sauvignon, Chardonnay and sometimes even some Burgundy wines. Also the trend grape variety Sauvignon Blanc has taken root. However, they need a slightly cooler climate to stamp out their typical pepper aroma and therefore is achieved best by companies with own vineyards at higher altitudes. In a flat desert there are understandably not many of those. We also visited a champagne house, although "Chandon" is not allowed to call its sparkling wine Champagne as it is admittedly a good piece away from Champagne. The yeast strains used and the production, however, is almost identical to the mother ship in France. Where Champagne is inside but not labelled as such, the prices are very student friendly. Of course some bottles of this noble plonk landed in our shopping carts. Alcohol is generally very inexpensive in Argentina. After starting to taste Malbec and Co. out of professional interest often
in the early morning, we did not feel like drinking wine during evenings. Mostly the balmy nights were finished on gin and tonic, which became our regular sundowner. It was warm and the alcohol flowed in large quantities. In the morning it became increasingly difficult with each passing day to get on the bus, to greet our driver Carlos and to show interest in the companies. It was really diabolical when ordering a gin and tonic in Mendoza: It is served in a longdrink glass which is filled completely with gin besides a few ice cubes. The Tonic comes in a can and is put decoratively next to it. The gin with a little bit of tonic costs about two euro fifty. Unbelievable. And pretty well. Even as we crossed the Andes for the last few days and took room in Santiago de Chile, we could not dispense of sundowners and Chandon. What an exciting time. When I think back to those wonderful weeks, I can think not only of wine, country
or meat. I think of my men, my colleagues. I have extended my stay in Chile with them. We went hiking in the Andes, camped in lagoons, sang karaoke in Never Land, and finally went to the Pacific: champagne, clams, steaks, and the five best winemakers for the heart. The best thing about these memories is that I could now explore wines, or caves, or reefs with these people all over the world.
I am incredibly grateful for this time, because when I stroll with these young winemakers through the world, then I feel how much I like my job. Wine brings people together â€“ all over the world and no matter where you're going: Any place where wine is drunken, people understand what is meant by life. n
u Explain in your own words the idea of your company! What are you doing? eventsofa offers event management done from the sofa: the perfect event location easy & quick – regardless of purpose: meeting and conference or birthday party and wedding. Equally convenient own event locations can be marketed and rented out on eventsofa. u What was the inspiration for your idea? Personal need. While organising various events working in an agency, I always missed a portal like eventsofa. End of last year I made the decision: I have to take it into my own hands. u How do you earn money?
There are various options to present event locations at eventsofa. In addition, suppliers can book services like SEO and success control. A corresponding monthly fee is paid for this. However, there is always the option for a free entry.
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u Who is your target group? What is your market potential? The online platform eventsofa targets two groups: event organisers – private as well as commercial self-organisers and agencies and suppliers of event locations. These include restaurants and hotels, conference centers, castles or ballrooms. 6,614 conference and event locations and over 80,000 restaurants in Germany alone offer a huge potential. u Where do you see yourself in 5 years? Out in the world, commuting between New York and Berlin. u Who do you see as your main competitors? Competitors? I think that existing platforms haven’t realized this in a similar FOUNDER Stefanie Jarantowski in a café out of office
form. The market so far is pretty intransparent. This should change with eventsofa.
For future birthdays or the first sisterMAG-Brunch: our favourite locations from eventsofa.de
u What have you done before? Event management & PR consulting u Who was your first team member (in which department?) outside the founding team? Social Media & Online Marketing u How did you come up with your company colours? Purple is my favourite colour. u Who designed your company logo? How long did it take? Internally, on a sunny Sunday afternoon. u In which city are you located? Berlin, THE start-up city in Europe!
Lufthansa Training Centre, Seeheim-Jugenheim BOOK l
ASTOR Film Lounge, Berlin BOOK l
Alster Ship, Hamburg BOOK l
Park Cafe, Munich
u Most commonly used software? Salesforce. u Main food during starting up phase?
Old Opera House, Frankfurt/Main BOOK l
Club Mate, Chemex coffee & yellow dal with rice & cinnamon tomatoes.
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PRIMANIA â€“ OPENING OF A PRIMARK STORE Young girls nervously waiting in front of a building, cameras being upheld and security waiting in the wings â€“ you wonder what has happened and whether Justin Bieber is in town? No, it is merely the Primark craze which has erupted. The Irish fashion chain opens its first branch in Berlin.
20 Euro. The quality of the products
Great fashion at affordable prices: this is the motto of Primark. In the twostorey shop clothes, shoes and accessories pile up on more than 5,000 square meters of floor space. Hardly any piece, whether it is pants, dresses or leather shoes costs more than
and mass production. Thousands of
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is not necessarily lower than from other relevant fashion chains, and the production conditions are - supposedly - not worse. They save money, says Northern Europe CEO Wolfgang Krogman, primarily through the lack of advertising, efficient logistics Euros are saved for instance by attaching the security labels in the factory already and not, as usual, in the stores. Effective store concepts as well as a large number of changing rooms, central queues at many
by VICTORIA KAU l
cashiers and a high turnover of new clothes ensure a unique shopping experience and attract more and more customers. Primark is cult - and it is growing and growing. I must confess that I – occasionally – shop at Primark myself. Some clothes are really cute and trendy and - of course - incredibly cheap. However, I am also quickly overwhelmed with consumer conscience, when I let myself been carried away together with a wave of shop-a-holics. Only a few minutes after entering the store, I completely forget my man-
ners and try on clothes in between shelves, drop clothes unintendedly at the wrong place or even lying on the floor. I unpolitely grab the last skirt in size S before someone else can have it. Soon after I leave the store I meet hundreds of other girls and young girls with bulging Primark bags in their hands. I feel a bit as if I had just sold my soul – to the God of Capitalism. Run for your lives! The flatrate for cheap stuff is only fun for so long, until one gets sick from too much consumption! n
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sew the o t n r e t t a p ic s ne ba o d e e n ly n o l 'l You pired s in â€“ s e g a p lowing l o f r u o m o r f skirt tel s a p m o r f r e h t t toge u p r o L y r r e b r from Bu reen L P f o le y t s e h t ps in a r c s ic r b a f d e r colou ve fi e h T . s ie it il ib s poss s le t n u o c e r a â€“ there u can o y d n a y t l u c fi by dif d e t r o s e r a s l e mod p o. o h s k r o w r u o l in find the tutoria
s t r i Sk
scher L Ă¤ d u L y le h s A Photos: L e r u t l u C i d a s a cher / C il K r u k a h S n a Model: Jan uer L a b u e N ia r a M va Clothing: E a Skin ic g lo a m r e D d L use h it m S a n n e J p: tics e m s o C Hair & Makeu C A M & Care Products
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Checkered male shirt si
Modern Fit, â‚Ź 69.95, Eterna l
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Pumps 'Poetic Licence Faithfully Yours', ÂŁ79.99, Irregular Choice l
Knee-length flower skirt , Pattern in this issue, fabric from Paris/ Montmartre o
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Pullover Cable Knit coloured Wheat, â‚Ź 70.00, American Apparel l Skirt in Red with buttoned waistband, Basic pattern in this issue o Knotted collar from old wool rests, tutorial in this issue o Printed wedges , â‚Ź 59.95, ZARA l
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Silky top in Apricot, € 88.00, Patricia Vincent via .de l Skirt made of different coloured fabrics, Basic Pattern in this issue o Retro sunglasses pink and tortoiseshell two tone glasses, € 22.95, ZARA l Light grey sandals, private
White purse, €29.95, ZARA l
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top from silk scraps, handmade / private
checked skirt made of patchwork scraps, Basic pattern in this issue o Light blue Heels , Danfrediano L.E.T., Vintage si st er M AG
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The h p a r g o Style
© The Styleograph
a f t u o b a t s ju t o n „It’s t o n ly in a t r e c d n a , n shio e k a t I . ls e d o m t u abo p o e p h s li y t s f o s e r u pict .” s n io t a u it s l a r u t a n le in
Via Tortona … Chiara, Milan l
roams through the world’s fashion capitals and takes photos for his street photography blog www.styleograph. com l. He also works for leading fashion magazines that publish his photos in print or online. Victoria Kau met him during Berlin Fashion Week in his hometown Berlin.
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Victoria: Christian, for about 2 years now you’ve taken photos on the streets for your blog, or for one or another magazine. Are you still able to walk along streets without your camera, and without thinking about a good opportunity for a picture? Christian: „No, I’m not. No matter where I walk or ride my bike: I always think in pictures. That’s just the best way to capture the right moment. To be honest I think most photos on streetstyle blogs look quite boring. I however have the desire to make beautiful pictures
© The Styleograph
© The Styleograph
Karneval der Kulturen...Laura, Berlin l
Kreuzberg … Leni, Berlin l
and, above all, to create a great variety. I take photos of common people on the street, not models! And then it’s all about capturing the moment. I always try to be aware of what could happen next. Most of the time I have the picture or the idea in my head, already before I talk to the person.”
ly have to find a certain style of specific people. I care more for their personality and inspiration, which is maybe shown in only one little detail. But most magazines have very specific ideas about what they want to show. Sometimes it’s all about money. Quality doesn’t always count. That’s a shame!”
Victoria:In your opinion: isn’t the term “streetstyle” hackneyed?
Victoria: You’re always looking for new inspiration and situations in your pictures…
Christian: "Somehow, it is! And I don’t like it when people call my work streetstyle. But that’s what people google in order to find my blog. I don’t necessari-
Christian: „Yes! For example, I like taking pictures of other photographers while they’re working. I took some of
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© The Styleograph
© The Styleograph
Bonjour Paris … Ulyana Sergeenko l
Beat the Heat … Mr. Miyazaki, Florence l
Bill Cunningham in Paris the other day. You can really see his passion while he’s taking a photo! I mean he literally sacrificed his life for photography. You see this passion in his expression, in his eyes… that impresses me!”
fashion show Pitti Uomo. Those elderly men with their suits and dress handkerchiefs – that’s so elegant! Here in Germany you don’t see that a lot.”
Victoria: What are your favourite places? Christian: "I love London and Milano. In London outfits are still the most eccentric. In Milano I just love the classic style of the people. Also in Florence: I was there during the menswear
Victoria: Your latest inspiration? Christian: "When I was at Paris Fashion Week, I took photos for the GQ webpage in horizontal format. I was surprised how this new perspective creates extremely interesting images. I will definitely use that in the future!”
Victoria: Would you say you’re fashionable yourself?
© The Styleograph
© The Styleograph
Photographers at work … Bill Cunningham, Paris l
Christian: „No, I’m not a big fashion fan myself. That means that I’m not buying a lot of clothes and that I’m not really interested in new trends – neither concerning my private nor my working life. I’m also not looking at blogs a lot except some of my friends’. I prefer living the real life.”
Victoria: What do you wish for the future? Christian: "I want to keep living my passions: photography, travelling and meeting new people. I’m combining all
Poland Fashion Week – Photographers at Work, Łód l
of those in my blog. My dream is to one day - make a living out of that! To be free to only do whatever I feel like doing!”
Victoria: What makes you happy here in Berlin? Christian: "I love riding my bike through the streets of Berlin. The working life in Paris or Milano can be quite stressful. You’re always on the run in between shows, most of the time on the subway. Life in Berlin is a bit slower – and much more free!” n
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In March 2012 a fashion editorial L from Italian Vogue took the Pinterest World by storm: the pictures photographed by Paolo Roversi were not only breathtakingly beautiful, they were also composed in a smart way. Smitten by this idea, sisterMAG started to develop its editorial called "Views" with photographer Cris Santos and the team of "specs Berlin" around glasses and specs. Tanja, Sebastian, Claas and Luisa show glasses in four different styles. They however have one thing in common: they are up-to-date, absolute eyecatchers and always wearable. You can buy them at their lovely shop on Alte SchĂśnhauser StraĂ&#x;e in Berlin or order them online.
Photos Cristoph er Santo Styling sl Tanja Po sewitz Layout ThN glasses kin
dly provid ed from specs be rlin l
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subtle Mykita Lite Collection :: Gitta Minimalistic round style as counterpart to today's block trendy glasses Intelligent & fine statement to notice at a second glance
Combination of angular shape & block material, but soft colour Succinct, but with a female touch through pastel rosĂŠ Colour splash with nude attitude
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sporty Modern form and material Colour isn't obtrusive or loud through matte finish Very clean, open and reserved despite its size
Kilsgaard 4 1
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Dita :: DRX-2011B Statesman Californian label â€“ all glasses are made in Japan under highest quality standards in small manufacturies
New interpretation of the classic 50s form of Malcolm X and JFK
Lavish workmanship can be seen in each model
Newcomer label GLCO (Garrett Leight California Optical) from Garett Leight. Launched its first collection only 1 1/2 years ago Classic Panto form, often described as form of the 20s and 30s One of the oldest form for glasses, trending right now si st er M AG
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Kilsgaard :: 34 Young label from Denmark Cool, matte, fresh implementation of colours New interpretation of classic panto form through usage of innovative material
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Dita :: DRX-3012A Empollon Elegant statement glasses for instant opera-like feeling Enamelled metal side pieces (with 12-carat white gold) and the strong plastics still convey femininity despite angular form Striking: tinted black colour (Black Swirl)
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Tom Ford :: FT5190 Cat Eye Form with a bit of vamp style in it, still ladylike and may be combined with elegant attire Drawing on 50s style Typical Tom-Ford-combination of Black and Gold
strong subtle from page 194 Aviator form in Glossy Gold Artful implementation, because of its soft cut Glasses which come across on a second glance, straight & cool
Mykita Lite Collection :: ODA
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u Explain in your own words the idea of your company! What are you doing? nelou l is an e-commerce platform hosting online boutiques for independent fashion designers. Discover designers and trends from around the world. With over 470 registered designers from 30 countries, nelou is the leading platform for emerging talents. u What was the inspiration for your idea? A „classical“ situation nearly every woman knows from own experience: you are at a party and you see that your great new dress is worn by somebody else. This is always an embarrasing moment, because we wish fashion to be something individual. We then did some research and found out that there are about 60.000 independent designer in Europe, US and Canada – but that there isn’t any suitable sales platform. A real gap in the si st er M AG
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market worthwhile to be closed. If everybody wore something that truly reflected him- or herself then the problem would be gone. Ultimately we also don’t look the same :) u How do you earn money? How do you finance your company? We earn a fee on each purchase – this means no risk for the designer. u Who is your target group? What is your market potential? Our target group consists of women who like to expand their wardrobe with beautiful individual pieces not fashionistas. The age ranges between 28 and 45 years. The women are rather urban and value sustainability and individuality. The market is very big, Europe, US and Canada taken together by about 4 billion EUR. u Where do you see yourself in 5 years? We are working on becoming the plat-
REGIN Answers from founder
form where one can discover the most interesting fashion trends and the best new designers from all around the word. We want to be what Youtube and MySpace is for emerging musicians – a platform where they can present themselves and where they are found. Thereby each user can become a trendsetter. Fashion then would be really democratic and not „prescribed“ by fashion industry.
Consumers will also have the consciousness to pay the price which is appropriate for the product. We would know that we support local designer and not mass production which was produced by women with a salary too low to enable their children to attend school. uu Who do you see as your main competitors? A difficult question. We are surrounded by platforms like DaWanda / Etsy on the one side and Net-A-Porter on the other side. DaWanda / Etsy concentrate on everything handmade and Net-A-Porter on luxury brands. Besides them there are many platforms that focus on the topic of independent designers as directory or as competition platform but we’re the only real e-commerce platform for independent fashion. uu What have you done before? Boris worked for a long time in advertising as designer and has led his
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own successful web agency in Vienna during the last couple of years. Regine worked as investment banker in London and afterwards for a while in Bangladesh at Grameen Bank (micro financing).
as spot colour as reduced as possible so that the products of the designer show to full advantage.
u Who was your first team member (in which department?) outside the founding team?
The logo was designed in a very early phase and was created by an external designer.
In IT. Our platform is technically very demanding and every day new things have to be built in. We have an affiliate programm to be used by blogger and online magazines to insert our content on their site. Each sale of course brings money :) u What does the name stand for? Nelou is an abbreviation for Nelufar and means water rose. The idea behind the name was like with e.g. Nivea to create a name which sounds good in all languages and isnâ€™t associated with one individual country. u How did you come up with your company colours?
We wanted to keep the nelou colours (black, white and green
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u Who designed your company logo â€“ someone external or internal? How long did it take?
FOUNDER Regine Harr & Boris Berghammer
uu Main food during starting up phase?
personally. Thus, it’s even more spe-
WOW that’s a good question. Normally we are pretty disciplined about these
things. With the move to the US we had to get used to a very good rhythm otherwise we would have risen like a dough. We try to do sports regularly and to incorporate food breaks with good food. In Berlin we devoured from time to time in doner kebab at late nights. uu @Regine: Which piece available on your platform do you like to wear yourself? This is a tricky question because I don’t want to pick out any designer. Every time I surf the platform, I’m again excited about our great offering. We have already 470 registered designers from 30 countries, so it is difficult to still know all designers
cial when discovering another great uu How do you find new designers? Do they approach you? In the beginning we went a lot to trade fairs to talk to designer etc. In the meantime we have daily new registrations from designers. uu You have won the scholarship "German Silicon Valley Accelerator!" – how is your life in the Silicon Valley? What does it bring with regards to the further development of nelou? We have applied for the GSVA programme and were able to convince the jury from the nelou concept. It is extremely interesting and exciting to be in the US. We have made a lot new contacts and hope to soon be successful here as well. n
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Emily Westbrooks from the blog "From China Village" l has worked her way through the jumble of DIY tutorials to find out on behalf of sisterMAG: Which trends rule the DIY world? An extraordinary analysis!
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At the end of 2011 an Elle Decor article quoted well-known American designer, Sheila Bridges, saying, "The DIY craze has run its course." I'm certain Bridges wasn't the only one prematurely predicting the end of the DIY trend. But mid-way through 2012, the DIY trend hasn't lost any steam. In fact, it seems to be popping up at every turn, continuing to dominate in the traditional make-and-do area and strengthening its presence in hair, beauty and fashion more than ever. With the economy in peril throughout most of the world, it's only natural that DIY would continue its run. DIY seems to serve two purposes as a lasting trend - it allows people to create things for themselves that they couldn't afford to buy, and it gives people a sense of accomplishment and empowerment they may
be lacking because of the current economic situation. With disposable income shrinking around the world, pretty accessories and decorations for your home slip lower on the list of priorities. Creating pieces that may bring a little sparkle to your home or wardrobe at a fraction of the cost continues to satisfy. With the explosion of Pinterest, DIY ideas are now everywhere. They multiply and chance as more people execute the concept, tweaking it to their needs or tastes. And just when you think a trend has been totally exhausted, you land on another project that takes it to a level you didnâ€™t think possible. Some DIY trends have had a long run, continuing to be used for new and diverse projects time after time. Others are only just appearing, but are hitting the Internet with force.
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More and more, we’re seeing projects that involve working with fabric, whether it’s stamping, sewing or dip dying. Dip dying creates those great, uneven edges - and an end result you can’t quite control. Try dip dying a t-shirt, a table runner or even your sneakers!
Dip-dyed Blechdosen frkmayasloft.blogspot.com L
Dip-dyed Sneakers designformankind.com L
N O R CHEV
Chevron Cuff Bracelet youaremyfave.com L
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Chevron Planter Box zelophotoblog.com L
Chevron is a trend that can create a love-hate reaction, but there’s no denying that it’s still relevant in the DIY world. These projects that involve creating chevron patterns with wood for a planter box and subtly on a leather cuff bracelet are a testament to its staying power.
OM B R E
When you’re looking to add interest to a piece, ombre is often a great choice. The gradiation has lent cheer to this staircase as well as to this simple tassel necklace.
Ombre Tassel Necklace ohthelovelythings.blogspot.ca L
Here are five trends that are new to the DIY scene but are creating quite a buzz.
Copper Candle Holders amerrymishapblog.com L
G N I P I P R E P P
Copper seems to be the new it color, and some of the blog world's top DIY bloggers are starting to bring the metal into their projects. Brittany Watson-Jepsen, the Copenhagen based blogger who writes The
House that Lars Built, recently worked with copper piping to create a side table tutorial for Design*Sponge. Copper has also been used to create simple candleholders and mobiles.
Side Table with Copper legs thehousethatlarsbuilt.com L
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Love-struck place cards fellowfellow.com L Arrow Cupcake Toppers
Remember when the big DIY and design trend was to put a bird on every surface? Arrows might be the bird’s younger brother, popping up in DIY projects like sweet place cards, journals and cupcake toppers.
G N I D L GI
Gold Monogrammed Journal fromchinavillage.com L
Gold-blocked notebooks thehousethatlarsbuilt.com L
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When I tried my first gold leafing project a few weeks ago, I immediately started thinking of the other surfaces I could cover with the shiny flakes. It’s a simple way to add sparkle to any project. It’s popping up on monogrammed and color blocked journals and even the inside of large drum lampshades!
S E L C I S P PO
It may just be the season, but this summer the blogosphere is brimming with make your own popsicle ideas and recipes. And who can argue with a sweet, homemade popsicle? Try nutella or chocolate dipped mint chocolate cheesecake. And if you can’t get enough, you can use the sweet popsicle image to decorate your summer fete!
Popsicle Tote Bags creaturecomfortsblog.com L
Popsicle Invitations fun.kyti.me L
N EON N°8 Neon Toe Flats fun.kyti.me L
Neon Flower Pots theproperpinwheel.com/ L
Because neon is the hot trend in fashion, it’s hot in the DIY sphere as well. See it on the tips of ballet flats by Sibylle of Funkytime, or even plant pots and rope baskets. Many thanks to all bloggers who gave us permission to show their pictures in sisterMAG!
Photo: Ashley Lud채sch
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BAUER l U E N I V E m o fr s IY D & n Introductio
Summer skirts - a theme which kept me busy for this issue of sisterMAG. Whether composed of stripes, pleated or sewed with darts – you'll always get a very special piece. We rummaged a little through our archive of historical fashion magazines and found many tips, ideas and inspirations. We almost couldn't decide which ones we wanted to show to you. Of course, this year's summer fashion collections from the runways of Paris to New York played a role in the decision. With different styling ideas we want to take the skirts with us into fall. As always, you will get the pattern as download to make these skirts yourself. I look forward to getting one or the other feedback about a successful piece. The pattern for all five skirts will be available for download and printing after 10 August on the blog of sisterMAG l. For all five skirts I used the same basic pattern, which was then modified depending on the variation – patchworked or with a chiffon cloud as top layer. The tutorials will be available as PDF, because that is – of course – much more handy than always opening our magazine! On the blog you'll also find the category "DIY!" on our sidebar where you can find all the manuals and tutorials at one glance!
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No fur, no fox, no hare – the wonderfully fluffy piece which is hanging from model Janan's shoulder is inspired by Burberry Spring 2012 l and was made of hundreds of strands of wool. Learn how to make it:
Materials and tools ∞ ∞ ∞ ∞ ∞ ∞
Aida cotton fabric (~ 22 holes / 10 cm), 60x30cm 300 g of cotton wool (150 m per 50 g) Cotton fabric for lining (the size of stencil: 60x30cm) Thin ribbons for closing Crochet Hook No. 3 Boards, 2 1/3 inches wide, any length
Download the template and copy shape onto Aida fabric. cut out with a lot of seam allowance (~1inch) and neck shape on Aida fabric transfer. Cut out with a lot of seam allowance (3-4 cm) and zig-zag to prevent from fraying.
Start knotting on one end of the collar (instructions on next page). Always leave one box in between knots.
When you're half way done, attach the lining fabric at the end where you started knotting (right on right). Sew together the entire long side of the collar (with a sewing machine). Catch the ribbons at both ends and sew. Make sure that the woolen strands do not get catched in the seam.
four Continue to knot with the remaining space. five Turn over collar, fold seam allowance and close the rest of si
the collar by hand.
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T u t o r ia l er
Photo: Ashley Lud채sch
FUZZY COLLAR 03 /1 2 3 2 2
How to k n ot
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Just click on the video symbol to see the basic knotting step in real life and start your own collar!
T u t o r ia l
Pierce the crochet hook through two adjacent holes.
one Wrap wool multiple times around four Wrap 2 strands around your index a 2 1/3 inches (6cm) wide board. finger and - five - pull through the two Cut along the long side with a pair holes. With your crochet hook, catch of scissors. Every single knot consists of two strands of wool.
the end of the strands and pull the yarn through the loop formed at the end.
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u Explain in your own words the idea of Gabi! What are you doing?
we included a way to form the questi-
We are reinventing Facebook. We’re
words to build the desired question.
ons simply by tapping on preselected
giving users a new way to see it, a new
It’s like a game.
way to use it. In this new way of interwants to see. It’s more direct. Gabi also
u A recent comment stated, Gabi could replace FB app – what do you think about this notion?
gives meaning to the information, so
We don’t think about replacement. We
users will know things they previously
strongly believe in being a complement.
wouldn’t. For example, which of your
Gabi opens Facebook’s app when nee-
pictures are most liked or who is liking
ded and will continue doing so as long
your pictures most.
as people want more specific informa-
The way you get the information is im-
proved well beyond the ordinary Facebook mobile app experience. There
u Do you plan to expand to other platforms?
are no more menus and sub-menus.
Yes, as soon as we can we will expand
We invented a new way for users to ask
to more platforms. There is a roadmap
Gabi using natural human language,
for that but we can not share it.
acting, the user decides what he / she
so there’s no way to get lost.
u What was the inspiration? The inspiration was Siri. We thought about possibilities to get users closer to all the information already available in Facebook, and how to get access to
u How do you earn money? How do you finance your company? As you know, we’re a paid app. We like that model, because it forces us to focus on making things that people love and are willing to pay for.
it in an easy way and in any situation.
u Who is your target group?
We designed the whole thing to receive
At the moment our target group is any-
commands from Siri, and because it is
one using Facebook from an iOS de-
not possible to use Siri at the moment,
vice. In the future, once we have more
Co-founder Gabriel Palomino and I tapped the four other team members right around the same time. It was a hard worldwide selection but the hunting was worth it. Gabi can be proud of having the best team in the world. The platforms, the target group will extend to everyone using Facebook.
uu Where do you see yourself in 5 years? We see Gabi as a Facebook companion, an app which will help you to browse the social network, discover content, make new friends, attend to the right event, etc...
app is in good hands.
uu How did you come up with your company colours? Gabi is sorting and filtering the content. From hot to cold (most likes or comments to less). We were coming up with a way to express that with colors. We found that it looks nice to go from red to blue passing brown.
uu Who do you see as your main competitors?
uu In which city are you located?
Thereâ€™s really no one like us. Weâ€™re the
the team to Spain for the summer.
first company taking a stab at optimi-
uu Most often used software?
zing Facebook content.
Facebook, Skype and e-mail.
uu What have you done before? I started off at Bertelsmann. I founded
uu Main food during starting up phase?
a company called aki-aki as CEO. I stu-
Diet and gym are basic to keep the
mind trained to be able to make apps.
uu Who was your first team member (in which department?) outside the founding team?
We all know that and take care of it.
Berlin, but weâ€™re thinking of moving
Main food was pasta, lots of vegetables
and fruits and proteins. n
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Having a blind date is nerve-wracking. Even among women! However, more of them are taking place in the communicative environment of the Internet, as bloggers meet photographers, Twitter friends want to drink coffee together and Instagram admirer exchange ideas about apps and gadgets. Previously one may have put a rose on the lapel and peered from behind a book. My last blind date I recognized through the flower dress, she had uploaded on Instagram (tag #dailyoutfit) and shared on her Facebook wall before her arrival. And probably it was the same for her, because I saw her from afar with a big smile, and she exclaimed: "I knew I must look for someone in white-blue."
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What is the matter with my generation, that we can spend afternoons running around a beautiful fountain just to try out the new app "Loopcam"? The animated .gif never came out particularly well, but we gained irritated, amused looks of passers-by. Whether Loopcam, Cinemagram or the classics like Instagram and Hipstamatic: camera apps can be found on almost every smartphone and the platform communities are growing enormously. Not for nothing was the mini company Instagram bought by giant Facebook for $ 1 billion. You may rate this step positively or negatively, it certainly shows the importance of images, videos and visual impressions in our times.
Digital Natives donâ€™t take up texts so
50 sessions are needed to see re-
easily. Are we functioning differently
sults in the thought patterns of a
from our parents? Mark Prensky - al-
ready known from the last column and researcher in the field of digital natives - says so. An article by Prensky explained on the basis of neurobiological findings that the brains of Digital Natives have changed physically. The changes can be divided into two main categories: uu NEUROPLASTICITY: Contrary to previous findings that the human brain does not physically change after the 3rd year of oneâ€™s life, new experiments have proven the op-
However, as we are today exposed constantly to ever-changing realities of the Internet, hypertextuality etc., we have reached 50 sessions quickly. Children, adolescents and young adults who have grown up with computers think differently. Their brains can process visual impressions as a representation of three-dimensional space much better. But what does this mean, which is scientifically described as representational competence?
posite. The brain is up to a certain
The Digital Natives find it easier than
degree malleable. Thus, a conti-
earlier generations to express them-
nuous reorganisation takes place
selves in graphics and images. They
in the brain of a child AND of an
find it easy to combine text, images
and sounds into a natural whole. Yes,
uu MALLEABILITY: Social psycholo-
they even expect that various forms of
gists also provide evidence that
media are offered. To mentally under-
human thought patterns are de-
stand maps and rooms is easier for
pendent on own experiences. The
Digital Natives (e.g. to play through
reorganization of the brain, how-
origami folding instructions theoreti-
ever, requires hard work; at least
cally without actually executing).
03 /1 2 1 3 2
These scientific findings can also ex-
proach of Pinterest is therefore much
plain the enormous success of the
more fundamentally and universally
platform Pinterest. What appears to-
designed. By and large, everything
day as meteoric rise over night actu-
can be "stuck" on own boards. In this way the move of house is planned, Pinterest replaces the recipe book, as inspiration for daily outfits or as shopping wish list and is now also a tool for many brands in reaching consumers for giveaways and raffles. All types of use, however, have one thing in common: Pinterest constituted solely by the exchange of images. "A picture is worth a thousand words" â€“ then how much are thousands of pictures worth? The time one can spend repinning, liking, annotating, and distributing images using various social media channels can easily add up
ally has a four-year long history. The serviceâ€™s founders on which users can store images on virtual pin boards,
to hours. Who opens Pinterest once, stays. Especially if you're female and like cupcakes.
made their first attempt with a shop-
Even for the creation of blog posts
ping app called Tote, which came a litt-
and web design the visual capability
le bit too early. People didnâ€™t use their
plays an important role: what picture I
smartphone yet for shopping. The ap-
put at the beginning of a post as it will
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be shown on Facebook for automatic
just eat without telling the world how
synchronization. Do I put graphics in
great the colours of the spring salad
HTML as background image, or rather
in an <img>tag, so that it can be pinned on Pinterest. I had to chuckle about a caricature the other day that a Facebook contact shared: a woman stands with a drawn ca足mera at the dining table, in front of her a beautiful, delicious lamb roast. On the other side her husband is baffled by a can of beans. The statement: "No, honey, they are for you. This is for Facebook." And indeed, during numerous meetings with bloggers, I experienced the same situation again and again. Once the food is on the table, the phone or
However, to anyone who believes that only Digital Natives have turned into picture addicts, the developments in the magazine and newspaper market must demonstrate the opposite. Where S端ddeutsche, The Times, or New York Times used editorials "above the fold" on page 1, now large-scale and "meaningful" pictures are resplendent. Printing plants are also upgraded to four-color machines, since colour and visuality is a trend - even in the traditional print business.
the camera is out and the best angle
Where today is still produced in offset
and the best tomato are moved in the
printing for mass circulation, the fear
foreground. The conversation stops,
of shrinkage takes hold. What will the
because the picture has to be edited,
future hold? Perhaps soon, the title
cropped and fitted with informative
picture of a newspaper is adapted to
hashtags before loading it on the my-
the individual reader, because indivi-
riad of platforms. The author herself
dualization is the great spectre of the
has been guilty of this approach seve-
media industry. My Pinterest Home-
ral times. However, self-studies have
page is already individualized, be-
proved: sometimes it is healthy to
cause I only see pins of people I fol-
03 /1 2 3 3 2
low. My friends and "idols" curate the
I ended up stumbling across a great
visual impressions that I receive. And
blog, an interesting article or a new
the general tendency to individualize
magazine. A well-designed cover has
oneâ€™s own website has brought up
let me take up more than one book,
numerous websites providing a wide
whose content was represented per-
range of services and goodies: collec-
fectly. Instead of refusing the develop-
tions of wallpapers to adorn desktops,
ment, one should rather draw the right
offers for "totally innovative and tu-
conclusions: train your eye for photo-
ned" Facebook covers or theme crea-
graphy, get to know your own came-
tors for Twitter profiles. It is no longer
ra or spend some time with the many
sufficient just to choose the wallpaper
platforms that have formed around
for the living room!
the Pinterest-mania. On the next page
The trend towards visual functioning
you'll find five golden rules for good
brains is not stoppable and we should
Pinetiquette and you'll find more tips
not fight it in my opinion. A good photo
how to get started in the visual world
has made me stop a lot of times and
throughout this chapter. n
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Pace yourself! Pinning on Pinterest
ist extremely easy and thus is the danger to overpin! If you pin thousands of pictures every day, you might get on the nerves of your followers.
Describe! A simple "Love it!" or "Gor-
Don't get too chatty! Descriptions
geous" doesn't do it. If only to allow users to find interesting pins while using the search tool, you should always describe your pin: What do you see and if possible: where did you find it. Did you know: If you mark a text and click "Pin it", the marked text will automatically appear as description of your pin. are good but don't get too chatty either: Never copy whole recipes or DIY tutorials into your pin. That is unfair against the blogger or creator of the original picture. The user should click through to the original site to read the tutorial.
Credit back! Pinterest makes this easy,
because the link on the top right always goes back to the original page you've pinned from. That's why: never pin Google search results. Click through to the single blog post before pinning an image, otherwise the link will go to the homepage of a blog (posts naturally get archived after a while and slide 'below the fold')
Don't overpromote! To pin your own
http://www.pinerly.com l @pinerly l Pinerly describes itself as "Analytics Dashboard". The service (still in beta phase) shows your basic data (follower, pins etc.) on Pinterest, but also allows you to create pins (= "campaigns"), whose performance you can track via Pinerly.
PINSTAMATIC http://pinstamatic.com l @Pinstamatic l Pinstamatic is a tool to pin other content than images, e.g. whole websites, notes, songs via spotify, citations, twitter profiles, calendar dates or places.
BAZAART http://bazaart.me l @ bazaart_co l For all fashionable pinners Bazaart offers the possibility to create collages from your pins. It reminds one very much of Polyvore (another platform to create fashion collages on the web)
products is a great way to gain reach. Bad style: Pinning pictures numerous times and repeating how great and fabulous your own products are!
2 5 3 2
u Explain in your own words the idea of your company! What are you doing?
Pinstagram l provides the best Instagram experience on the iPad and web. If you enjoy using Instagram and want to view those photos outside of the phone, Pinstagram lets you easily do that. u What was the inspiration for your idea?
We were inspired by both Pinterest and Instagram. They are like peanut butter and jelly. Both are great by themselves, but together, they work even better. u What is especially useful around your platform? Why should one use Pinstagram?
Pinstagram is useful to me because I’m always on the computer and not always on the phone. Also using Instagram on the phone means I can only view one photo at a time and it drains my phone battery. si st er M AG
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u How do you earn money? How do you finance your company?
That’s something we are currently exploring. Right now we are self funded. u Who is your target group? What is your market potential?
Our target group is Instagram users. Right now we have just a tiny fraction of that group. Many Instagram users still have not heard about us. We’d love to let all Instagram users know about our great product. u Where do you see yourself in five years?
I’m a product designer so as long as I’m making great products that people use, I’m very happy. u Who do you see as your main competitors?
Our main competition is ignorance. People who don’t know about your product can’t use it. We’re looking at different ways to spread the word.
u What have you done before?
Our team is very experienced. I have designed several mobile and tablet apps before and many many web apps. Brandon Leonardo our technologist has experience working at AngelList and is the Director of Technology at StartupBus. Our iOS developer has launched several iPhone apps before. u Who was your first team member (in which department?) outside the founding team?
The moment we launched our web product, our iOS engineer quickly joined our team.
u How did you come up with your company colours?
The Pinstagram interface was inspired mostly by the Instagram logo colors. u Who designed your company logo â€“ someone external or internal? How long did it take?
The Pinstagram word mark just uses a specific free font you can find on Google Web Fonts. We tried to keep it as simple as possible. As for the initial app icon, we contracted an icon designer. Weâ€™ve since changed the icon and the new one is designed by Ryan Hudson Peralta l.
The wordmark probably took no more than an hour but the app icon designs took a few days each. u In which city are you located?
We are located in San Jose California u Most often used software?
Really? Pinstagram of course. Our team uses it daily. It truly is a great way to view Instagram photos. We try to eat our own dog food so to speak. Outside of that we use Google apps and Asana for collaboration. We monitor Twitter pretty heavily. u Main food during starting up phase?
Our diets haven’t really changed much since we started Pinstagram. Generally speaking we eat pretty healthy, not so much pop and pizza but more healthy food.
u How many pictures do you take per day?
I think I’m the heaviest Instagram user of the team and even then I take 1-3 photos a day. The other guys mostly view photos and follow people. u Why do you think Pinstagram has had such a success story?
Pinstagram has been well received because not only did it solve a real need - Instagram users not have a way to view Instagram photos on the web, but it does it in a well designed way. Users are more sophisticated and more demanding these days. Consumer products are very well designed now and have set the bar high. We as a company are very product and user focused and I think that’s part of its success. n
Pek Pongpaet & Brandon Leonardo
… how visual media can work in support of human rights What does a usual day in "life of Carly" look like? I suppose everyone says this, but there really is no typical day for me. For example, in the month of July, I opened a photo exhibition in Stuttgart, Germany and one in Ottawa, Canada. I went to Barcelona to work with Samuel Aranda on a mul-
We take a look at
timedia project for the website. I wrapped up the production of six interviews with directors from
partner organizations and I’m working on the so-
World Press Photo equipment, but more often they begin at my comcial media strategy for the organization. Some
days begin with me setting up lighting and film
puter with a cup of tea and the editorial planning
with Carly – Online or the latest content fromDiaz a video editor toEditor review.at
World Press Photo & Blogger (smallsight.wordpress.com) What did you study?
For my B.A., I attended a liberal arts university, with a major in Rhetoric and Media Studies and a
03 /1 2 9 3 2
For photography enthusiasts, there might be nothing better than to be working with photos, photographers and visual content all day long. Carly Diaz, Online Editor at World Press Photo L and blogger at Small Sight L (smallsight.wordpress.com), will introduce four inspiring photo journalists to us, but before we asked her to describe a typical day in her life, how she ended up at her job and what is most fascinating about about photography.
What is your name, where do you come from, where do you live now?
World Press Photo to help expand their online platforms. Last year, we launched a new website with a pho-
My name is Carly Diaz, I am from
to gallery that puts photography in
Oregon in the US, but currently live
context and also created our first
in Amsterdam, the Netherlands.
iPad application L, two products that I am really proud of. That work involved looking at how content and platform come together. On the production side, I work on numerous video interview projects throughout the year, as well as reporting on projects and activities. Whether it is interviewing director Vincent Laforet about our multimedia contest or creating an online gallery with photographer Stephen Ferry, I strive to profile the work of photographers and share it with the world.
What is your official job description? My official job description is Online Editor at World Press Photo. In essence, I oversee the content on our digital platforms (website, iPad app, social media), which involves strategy, planning, and production.
How would you unofficially describe your job? The unofficial description might be â€˜I make things for onlineâ€™. I came to si st er M AG
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â€Ś how visual media can work in support of human rights What does a usual day in "life of Carly" look like? I suppose everyone says this, but there really is no typical day for me. For example, in the month of July, I opened a photo exhibition in Stuttgart, Germany and one in Ottawa, Canada. I went to Barcelona to work with photographer Samuel Aranda on a multimedia project for the website. I wrapped up the production of six interviews with directors from partner organizations and Iâ€™m working on the social media strategy for the organization. Some days begin with me setting up lighting and film equipment, but more often they begin at my computer with a cup of tea and the editorial planning or the latest content from a video editor to review.
What did you study? For my B.A., I attended a liberal arts university, with a major in Rhetoric and Media Studies
03 /1 2 1 4 2
and a minor in Philosophy. I recei-
tography with an important message
ved my M.A. from the University
about human rights. That being said,
of Amsterdam in Media Studies.
working at World Press Photo has
Were you always interested in photography or did this passion come with the job? I have a natural curiosity for most things, which is a blessing and a curse. Photography is just one medium that fascinates me, but I have always been interested in the way people communicate and the forms of expression it takes in general. I am especially interested in how visual
exponentially increased my knowledge about photography, the industry, and how photographers work.
Do you photograph yourself? I really enjoy taking photographs of daily life, which I share on my blog, but I know these canâ€™t even begin to compare to the work and approach of a real professional.
What is the best part about your job?
media can work in support of human
Undoubtedly, interviewing peop-
rights. Photography has the ability
le is my favorite part of my job. I
to distill an event down to a single
have had the opportunity to sit down
instant, crystallizing the emotion of
with some top photographers, pho-
the moment. There is a huge poten-
to editors, and multimedia produ-
tial inherent in an image when you
cers and just have a conversation
combine this characteristic of pho-
about photography. Itâ€™s fantastic.
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by CARLY DIAZ l
how rs e h p ra g to o h p n e m f four wo o n o ti c le e s l a n o rs e p â€™ World h it Below is Carly Diaz w d e lv o v in n e e b ll a They have . s e ir m d a d n a ts c e p s se work she re photo or e th in e z ri p a n o w e v er they ha th e h w y, a w e m o s in terclass. s a Press Photo m y h p ra g to o h p l a u the ann in d te a ip ic rt a p r o t, s te multimedia con
Lynsey Addario A self-taught photographer from the US, Lynsey Addario is a documentary photographer whose work has taken her to Afghanistan, Iraq, Darfur, the Democratic Republic of Congo, Libya, and beyond. She covers major news stories and has worked on several projects focused on women, including Veiled Rebellion (about the lives of women in Afghanistan), Maternal Mortality (about the high mortality rate in Sierra Leone), and Women at War (focusing on women in the US military).
Lynsey works in some of the toughest circumstances, conflict areas and in the midst of humanitarian crises. She doesnâ€™t merely document the what, but also looks to understand why. I have not had the opportunity yet to work with Lynsey, but I had always been drawn to her photo-
graphy. I respect the work that she does for the risks she takes to capture important stories, sometimes with great personal consequences. Especially in war zones, where there is a prominence of male photographers, it is also important that there is a woman there to capture the situation from a female perspective.
This summer, Andrea is collaborating on the project Scandinavian Moments with the 11 lynseyaddario.com L photographers of Moment Agency as they Andrea Gjestvang is a photogra- travel from the north of Norway, acpher from Norway whose work ross Sweden, and to the southern tip strikes a balance between being of Denmark. Andrea is creating a stophotojournalistic and being in- ry about the instant when people say timate. The stories she cap- goodbye at a train station – another tures with her images are in- example of how she is able to access formative and investigative, a very personal sphere. while also sensitively porNot only does Andrea partner with traying her subjects. Her other photographers in creating storecent projects ‘Everybody ries, but she also extends this collaKnows This is Nowhere’ borative approach to ways of sharing and ‘Disappearing Ice Age’ and publishing photography. Toquestion the way people gether with Marie Sjøvold and Marte establish and maintain a Vike Arnesen, she founded the websense of identity in isosite Heartbeat as a platform to showlated conditions and case their own work, as well as the how this affects their work of other female photographers. perception of home.
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Jodi Bieber I find Andrea’s work fascinating because of its visual strength and for the stories her photos reveal. When I approach a body of work, I don’t simply want to see great images, but I also want to learn something new about the world. The background information and context in which she places her photographs is professionally photojournalistic, yet the images themselves narrow the gap between the viewer and the subject.
andreagjestvang.com L heartbeatphotography.org L
Jodi Bieber is a South African photographer who began photographing around the time of South Africa’s first democratic elections. She has worked extensively within her homeland, but also has a broad portfolio from other countries. Last year, I had the opportunity to work with Jodi on a short documentary about her life and work as a photographer. I was impressed with her ability to gain access to various communities in South Africa as she documented issues of immigration, violence against women, and poverty, among others. Jodi’s work about women is especially moving. She had the challenge of photographing women in the Democratic Republic of Congo who had been victims of sexual violence, without showing their faces. She also photographed South Afri-
03 /1 2 5 4 2
can women who were victims of domestic violence by combining their portraits with still lifes of meaningful objects and locations. Her portrait of Bibi Aisha, a woman from Afghanistan whose nose and ears were cut off after she ran away from her husband, received the main prize in the 2011 World Press Photo Contest. Instead of showing her as a victim, Jodi has captured her dignity. Another admirable body of work is her project ‘Real Beauty’, inspired by the Dove commercials that show the bodies of real women. She took the concept to Johannesburg and photographed women of different cultures and backgrounds. As a photographer, she isn’t afraid to go into situation that would make the average person hesitate in order to connect with people and their stories, which her early work from South Africa really demonstrates. Beyond her approach, I admire her for the way she covers issues related to women, which are both pertinent and visually flawless.
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Maisie Crow Maisie Crow is an American photographer and multimedia producer who approaches tough issues by looking at them through the lives of an individual or a community. In her project ‘This is Today Until Tomorrow’, she photographed the lives of the people who lived in a trailer park in a town in Ohio with a poverty rate of nearly 30 percent. She was specifically interested in how poverty affected women, after her research showed that women in poverty had different needs than men in poverty. Maisie has a strong sense of storytelling and a compassion for subjects who obviously trust her. This comes through not only in strong visuals, but
also in her multimedia work, which combines video footage and audio with still images and supported by a strong narrative arch. Her work on the lives of people working at Chernobyl today won second place in the World Press Photo multimedia contest this year. A Life Alone and Hungry are also impressive examples of her multimedia work, in which she also was the producer. Her ease in moving between media demonstrates the way in which visual journalists are increasingly working today, confident to choose the medium that can best tell the story.
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AN INTRODUCTION INTO IPHONEOGRAPHY RETRO CHARM: How mobile applications let digital photography look analogue The 2000s boom of photo sharing
life: telephone and camera, united as
has finally conquered the trouser
single package, allow the shooting
pockets. After the success of online
of high-quality photos. After "photo-
services like Flickr or Picasa at the
only" websites and sharing of photos
beginning of this century, sharing
via social networking, digital photo-
photos has now found its way into
graphy has reached a new stage of
mobile devices. Smartphones can be
evolution: the mobile web.
upgraded to become a mobile photo
From retro-filters, professional pho-
studio with the right application. For
to editing and interactive panoramas
photography enthusiasts long time
to animated photo series - the offer
unthinkable, but since the advent of
is almost infinite. A glance in Appleâ€™s
apps & Co. integral part of everyday
App Store is enough to get an im-
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by NADINE BRENDEL l
pression of the diversity. All services
One step further goes
have one thing in common: to build
the paid application
their own community they put "mobi-
Hipstamatic (1.59 euro).
le first". This means that photo ser-
Unlike Instagram, the
vices are primarily accessible via the
service is particularly
mobile channel. Despite this diversi-
great in the pre-production of images.
ty there are a few internationally suc-
Like a professional photographer in
cessful services to emphasize.
the analogue world, the user must
Not only since the ac-
first assort his / her camera set-up,
quisition by Facebook
consisting of films, lenses and fla-
- controversially dis-
shes. Via in-app purchase the equip-
cussed and worth mil-
ment can be extended with other de-
lions - Instagram ranks
vices for the price of 79 cents each.
among the most popular of all mobile photo-sharing applications. What's behind it? The principle is simple: the free app offers 18 filters to provide shots a special retro touch. The presentation or sharing of the art works is made either through known social media platforms such as Facebook, Twitter and blogging service Tumblr or within Instagram's own user community.
The application Camera+ (currently on sale for 0.79 euro) however, focuses on post-production and traditional digital image processing. Using a variety of corrective tools photos can be rotated and cut, effects can be added, image contrast and colours enhanced and weaknesses be compensated. Camera+ reminds of a mobile
03 /1 2 9 4 2
Photoshop version. An impressive se-
mobile camera applications. Even
lection of 18 different picture frames
professionals have recognized the be-
rounds up the photo-sharing offer.
nefits of mobile photography studios
Besides the above introduced mobi-
and discovered the phone as a sup-
le photography favourites Instagram,
plementary camera for themselves. Sophisticated photographers from renowned newspapers such as Damon Winter (New York Times) achieved impressive results with mobile photo services, which even made a little bit of history. Winter managed to win third place with a photo series he took using the application Hipstamatic at the Donald W. Reynolds Institute competition â€œPictures of the yearâ€?.
Whether free or paid - photo-sharing
Used with permission of Anne
services have one thing in common:
Hipstamatic and Camera+ also applications like EyeEm or Snapbucket invite users to take mobile snapshots.
they are small but nice and fit in every handbag! Digital images look analogue using Mobile photography and provide new insights, views and vistas
Not only amateur photographers are
into the stunning world of snapshots
enthusiastic about the quality of the
for both amateurs and professionals.
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p Gizmon iCA iPhone Case, via Urban Outfitters, $65.00
p StickyGram lets you turn your Instagram photos into magnets (stickgram.com) u Telephoto iPhone Lens (8x), via pho-
tojojo.com, $35.00 u iPhone Lens Dial, 3-lens optical system, via photojojo.com $249.00 t Instagram iPhone Case from meemanan
via etsy.com, $18.50
u iPhone Scuba Suit: for ta-
Like this colour
king underwater pictures,
palette? It's called
via photojojo.com, $60.00
Paris Vanilla Sky L on CO-
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REBECCA : n o ti ra st lu il & t x te s, to Pho
Before sisterMAG met Rebecca Silus (fieldoffice.org L) we had heard and seen from her iPhoneography. Sure enough we fell in love and started following her weekly visualization of life and food. When we finally met the Berlin based artist, she told us about her trip to USA in the wintertime and how she met her partner. In this issue we are so happy that she shares this experience with us through her iPhone lens! AN INSTAGRAM LOVE STORY … HOW IT ALL STARTED It all started with my Instagram photo of the green Simson motorbike in front of the Stasi Museum in Berlin. He liked it and commented on it, which started a conversation that led to an in person meeting that instigated a five-month road trip across the United States. Like me, Anthony is an American expat living in Berlin and it makes sense that Instagram was the medium of our meeting. The greatest things we have in common — our love of exploring and telling stories with photography — are what made us take to Instagram so easily and ultimately led us to one another and this adventure.
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Our journey took us from Chicago to Portland, down the California coast,
through the Grand Canyon, and into deep West Texas near the Mexican Border. From Texas we drove straight north to Minneapolis before flying to New York and back to Berlin.
The plan was to make new work along the way, meet new people, and see what happened.
After four years of living in another country, I was looking for what I had left behind as well as something new. I was trying to make up my mind about what I needed in a home, in a landscape, and in a community, so we arranged extended stays in Los Angeles and the tiny town of Marfa, Texas.
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Along the way we took the backroads, driving down Highway 1 through the redwoods, eating lunch on empty beaches, and stopping in small towns. We rented a 1979 Volkswagen van and camped on the beach and in the Joshua Tree National Park. We saw a Steely Dan cover band in Santa Monica, stood on the edge of America at the Rio Grande, and had an afternoon to ourselves at the worldâ€™s largest freshwater swimming pool.
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At the same time I was using Instagram to document our journey, I could see from my feed that other people I followed were moving around in our vicinity. We met up with some of them, others we just missed. I had conversations with strangers about the places we went or were on our way to. It was an entirely new way for me to travel and it reflected what I had already found with Anthony: a new world of people with similar interests in landscape and adventure.
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Follow Rebecca on Instagram L or Twitter L
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IPHONEOGRAPHY GUIDELINE FOR PROFESSIONALS by LARISSA OLENICOFF L
iPhoneography, or the art of produ-
which is exactly how I came to fall in
cing photos with an iPhone, is be-
love with it.
coming quite a phenomenon. From Instagram to art exhibits, millions of iPhone users are learning that their phone is no longer just useful for making calls, checking email, and updating social media, but that it is also a powerful tool for taking great photos and even creating works of art.
All of a sudden mundane settings can turn interesting; famous landmarks can become pop art. There are a whole slew of photo apps for altering the look of your photos depending on your preference. Another benefit of taking photos with an iPhone is that it is quick and co-
Back in 2010 when I bought my first
vert. Everyday street photography
iPhone, I had no idea what a creative
is so much easier to capture when
outlet it would become for me over
you're able to reach and snap within
the next year and a half and how dra-
seconds, not minutes, as is the case
matically it would change the way I
with the big DSLRs. Using an iPhone
approached photography. Perhaps
is also great for shooting situations
one of the greatest things about iPho-
where having a large camera out may
neography is that you have the ability
seem out of place or awkward. If you
to alter any photo you take in literally
are a bit shy to take photos, you may
1000 different ways. This can be es-
find it much easier to snap with an
pecially useful for travel photography,
iPhone as itâ€™s much more discrete.
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It's important to mention that while there are many different types of phones with good cameras, the camera on the iPhone has continuously proven to be one of, if not the best. Iâ€™ve read many professional photographers praising its quality, almost in amazement that their phone is able to take comparable photos to their expensive cameras. The Android is probably the iPhoneâ€™s biggest competitor as you can take some pretty good photos with them as well; however, there are more choices in terms of photo applications and accessories presently available for the iPhone.
HOW TO GET STARTED Having patience
is also essential for beginners of iPhoneography - not only with the apps, but also with the iPhone camera itself. Like all cameras, it takes time to get used to how it functions and which conditions produce the kind of photos you want to take. Learning how to use some of the more complicated photo editing applications can take some time, but with just a bit of trial and error, you should get the hang of them pretty quickly. Most of them are designed to be as user-friendly as possible. si st er M AG
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Depending on how far you want to go with the hobby, there are also quite a few extras you can invest in. The Pogo Sketch Plus L ($14.95) is essentially a pen for the iPhone that can help with precision if you are finding it difficult to edit the smaller details in your photos or you want to make some sketches. The GorillaMobile L ($39.95) can come in handy if you are use the built-in HDR function on the iPhone 4 and above, or are shooting from an HDR specific app such as Tru HDR. For wide angle, fisheye of macro shots, Olloclip L ($69.95) is a clever iPhone lens kit that incluom c . lip c des all three and can literally : ollo oto F fit into your pocket. s| li
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HOW TO GET If you just want to do some basic edits or CREATIVE? have more natural looking shots that pop, here are a few solid apps that you should con-
FX Photo Studio L ($ 0.99) is a great app for iPhoneography beginners. You can do pretty much everything with this app â€” edit, add effects, and share â€” but in my opinion it has one of the most straightforward interfaces for cropping, rotating, adjusting brightness, contrast, hues, saturation, and adding text.
Snapseed L ($ 4.99) is very useful for making selective adjustments to a particular part of your photo and for tuning the image to create more depth and vibrancy. It also includes various creative enhancements such as grunge, vintage, and dramatic effects.
Dynamic Light L ($ 0.99) iis great app if it is drama you are after and want to give your photos a little HDR boost. VSCO Cam L ($ 0.99) is an alternative to your system immanent camera. The filters of the visually appealing and minimalistic app are more natural than many Instagram filters. More editing functions include adding of fill, film grain or change of exposure setting. Disadvantage: after taking a picture the software acts quite slow before you can take another foto si st er M AG
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If you are interested in getting more creative with your photos, there are hundreds of other applications out there to help you go even further with the art form. From vintage to abstract, there is something for all tastes. Lo-Mob L ($ 1.99) is the app that sparked my love affair with iPhoneography and is painless to use. It gives you 39 different filter options for adding vintage and retro looks to your photos. CameraBag L ($ 1.99) is another simple app that lets you choose from 15 different camera settings to add to photos shot with the app or already existing ones from your photo library.
Color Effects L (free) is an easy app to use for removing or adding color to your photo. You can turn your photos into black and white and then slowly rub the color back into whichever area of the photo you want to stand out. Picture Show L ($ 1.99) is probably my favorite photo app. Itâ€™s perfect for the beginner because it has a shuffle feature that automatically mixes frames, light leaks and noises to generate literally hundreds of different results. Once you get more comfortable with the various elements you can then start experimenting with them on your own.
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Scratchcam L ($ 1.99) is a good app for adding grunge. Mix and match various textures, scratches, and color shifts to create vintage, rough looking photos. It also has the option for randomized effects and allows you to save your favorite presets to use later on.
For inspiration and tips, check out three of the webâ€™s best iPhoneography blogs - Life in LoFi, The iPhoneography Blog and iPhoneography Central. Here you can find detailed reviews of apps, interviews with iPhoneographers about their techniques, and weekly round ups of some of the best iPhone photos found on Flickr. The more you play around with all these apps, the more you will start to shoot with specific filters and techniques in mind. You will also start to learn which effects from which apps you can mix together for even more original results. Like all things aesthetic, beauty is in the eye of the beholder. iPhoneography is truly what you make of it. If you want simple, you can have simple. If you want complex, you can get extremely complex. The most important rule is that there is no rule. Have fun with it, experiment, get creative. You may be amazed with what you are able to come up with.
IPHONEOGRAPHY LIFE IN LOFI http://lifeinlofi.com l @ LifeInLoFiBlog l One of the leading blogs about iPhoneography and digital Lo-Fi pictures. News, reviews and showcases. The animated .gif of the Twitter profile! This is how animation works: subtle and clever. GREAT!
IPHONEOGRAPHY BLOG http://iphoneography.com l @glyn_e l Since 2008 Glyn Evans writes about the iPhoneography phenomenon. With him you find honest reviews about apps, all tested by the writer's team.
IPHONEOGRAPHY CENTRAL http://iphoneographycentral.com l @ iPhoneographyC l Also iPhoneography Central focuses on the discovery of apps: tips, tricks and effects in more than 80 tutorials from black-white to Street Photography or sharpeness.
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LOMOGRAPHY In an old coffee roaster’s warehouse in Vienna, strings of photographs, dozens of them, dangle from the high ceiling, encircling employees as they process more. Films from photographers all over Europe flow here to the heart of Lomography’s headquarters where boxes labelled Berlin, Paris, Milan, Cologne and Amsterdam are filled with film canisters containing images waiting to be freed. D'Arcy Doran reports about the founders, philosophy and history of the movement of lomography l, the movement and art of style of making analogue pictures.
In the studio next door, hundreds of snapshots are being placed in a mosaic on the floor. They’re vignettes of Chicago shot by Lomography fans on the company’s analogue film cameras. In the photos — high contrast with bright, clear colours and dark edges — you can catch photographers reflected in Anish Kapoor’s silver bean sculpture, or the view down from the John Hancock Observatory, or a glance up at the neon sign for the musical “Chica-
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go.” The mosaic, called a Lomowall, will decorate Lomography’s soonto-open store in Chicago, the 36th of its outposts, which sell cameras and offer workshops in hip neighbourhoods from Santiago to Istanbul. The store expansion is only part of Lomography’s phenomenal growth, which has averaged 30 percent annually for five years. Last year the company sold 500,000 cameras and 2 million rolls of film. Lomography began with friends
by D'ARCY DORAN l
discovering a Soviet-era Lomo camera after the Berlin Wall fell. Its founders, Matthias Fiegl and Wolfgang Stranzinger, university flatmates who knew each other since childhood, and their friends thought sharing the camera’s quirky photos was a good excuse for a party. They printed everyone’s photos in a small format to cast egos aside and created the first Lomowall. There were more parties and each event spurred more friends to pick up a Lomo camera and start shooting. Soon they held their first exhibition, a huge Lomowall in Vienna — calling themselves jokingly “The Lomographic Society International” to sound important. Then they realised the exhibitions could be an excuse to travel. So they held shows in
Moscow and New York, attracting attention from the likes of CNN, BBC and the New York Times. “We did not want to create a business out of Lomography,” Stranzinger says. “We were just students and we liked to organise parties.” But the magic of analogue photography is you never quite know how things will turn out. Four dour Russian boardroom officials stare down from a panoramic photo on the wall of the Lomography founders’ shared office. The contrast could not be sharper with Fiegl and Stranzinger, who joke as they sip coffee on a leather couch and chairs around a table covered in plastic cameras. Both wear flip flops. Sally Bibawy, who along with them is co-ow-
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All fotos with permission: lomography.com
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ner and co-president, wears a summer dress. She was one of the original exhibitors and camera smugglers and has led product development since 2000. She is also married to Fiegl. Fiegl hands an assistant a roll of film. It’s the last day of school and they’ve just come from a graduation ceremony at their son’s kindergarden. He has been shooting the longest. As a student volunteering at an art exhibition in Prague, he stumbled on the Lomo Kompact Automat in a shop in 1992. The artist he was helping had mentioned the camera took beautiful photos. The camera was only 10 rubles — about a dollar — so he bought a few for friends as well. si st er M AG
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“We started to just shoot a lot and had a different way of looking at photography — random, funny, not looking through the view finder, not just at special occasions but on the way to work, or at home, or in the bathroom,” Fiegl says. The spirit was as important as the photos’ visual qualities. “Everything changed after our exhibitions in Moscow and New York at the end of ‘94,” Stranzinger says. “We got hundreds of calls and faxes at our student apartment from people trying to order this Russian camera. We had waiting lists with thousands of people. We said to ourselves ‘Without wanting to, we created this huge demand, we should make something out of it.”
Career plans were put on hold and they went to Russia. The camera’s maker, St. Petersburg’s LOMO, short for Leningrad Optical Mechanical Enterprise, happily gave them the rights to be the camera’s international distributor. What the friends didn’t know was LOMO had already decided it wanted out of the unprofitable camera business so it could focus on expensive military and scientific optics. The Austrians’ had not been in business for a year yet and the Russians told them they had no stock left and refused to make more. The Austrian consulate brokered a meeting for them St. Petersburg’s deputy mayor in charge for foreign commercial relations, a man named Vladimir Putin. The future Russian leader saw the camera’s charm and decided it was good for the city. He offered the manufacturer a tax break, told the factory to resume production and asked the Austrians to pay more. The deal lasted for nearly a decade.
“In 2004, our Russian partners told us ‘It doesn’t matter how much you want to pay. We cannot do it anymore. We do not want it anymore’,” Stranzinger recalls. The Austrians took the blueprints to China and within 18 months, it was back in production. The photo on the wall is a reminder that even when meetings begin with a thousand Nos, they can end well. The photo was taken while negotiating for the Horizon panoramic camera, Lomography’s only camera still made in Russia. Lomography’s new products now start in Hong Kong where a team is constantly taking apart old cameras and adding new features. One of their early inventions was the Actionsampler, whose clockwork mechanism takes four shots in a quick sequence for every frame. It can produce an Andy Warhol-style tableau or through a feature on Lomography’s website, the series can be animated. That online feature
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inspired their latest product, the Lomokino, a hand cranked camera that shoots films on 35mm film. Despite their slogan “The future is analogue,” the biggest department at Lomography’s headquarters is the online team. Lomography’s digital strategy has been a key to its success. It pioneered online photo sharing in 1998 — six years before Flickr — and generates a fifth of sales. The digital team, working
from Vienna and Manila, runs 25 different country sites. They are also representative of Lomographers today: young, tech savvy people who love analogue photography as a creative outlet. Film can be a revelation for someone who has only ever known digital, Fiegl says. “They can go to a flea market buy a 100-year-old camera, put film in it and shoot. Every camera will create something different.” he says. “But buy a five-year-old digital camera from the flea market and you can’t use it anymore. It’s just dead.”
10 GOLDEN RULES Digital photography still has its place, for instance, documenting a child’s birthday, the founders agree. But digital photography has also freed analogue photography for times when you can be creative. “When photography developed, painting did not stop. It changed. It got more abstract. That is what we believe is the difference in photography between digital and analogue,” Bibawy says. Fiegl finishes the thought: “Since photography was developed, painting lost the weight of documentation. Painting got wings. Analogue photography is the same.” n
Take your camera everywhere you go
Use it anytime — day and night
Lomography is not an interference in your life, but part of it
Shoot from the hip
Get as close as possible Don’t think (William Firebrace)
Be fast You don’t have to know beforehand what you've captured on film
Afterwards either Don’t worry about any rules
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TWITTER End of September 2012
See you soon!
The summer issue. Theme: Insights, views and vistas