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THE FIELD REPORT VOLUME I


THE DAY-DATE 40 The international symbol of performance and success, reinterpreted with a modernized design and a new-generation mechanical movement. It doesn’t just tell time. It tells history.

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oyster perpetual and day-date are ÂŽ trademarks.


OYSTER PERPETUAL DAY-DATE 40


1 HOTEL CENTRAL PARK

1 HOTEL BROOKLYN BRIDGE


1 HOTEL SOUTH BEACH

WEST HOLLYWOOD


The only wristwatch in the world that uses the phenomenon of resonance.

Ref. RT manual winding movement in 18 K rose Gold Geneva made Homage to the resonance research done by the great 18 th century horologists


“I invented and made it ”

The Boutiques New York +1 212 644 5918

Miami +1 305 993 4747

Los Angeles +1 310 294 8585

Geneva Paris Tokyo Hong Kong fpjourne.com


MANOLO

VALDÉS

Mariposas Azules I, 2017


791 Madison Avenue, New York, NY 10065 | 1 (646) 707 3299 | nyc@operagallery.com 151 NE 41 Street, Paradise Plaza, Miami, FL 33137 | 1 (305) 868 3337 | miami@operagallery.com st

501 E Dean Street, Residences at the Little Nell, Aspen, CO 81611 | 1 (970) 710 7289 | aspen@operagallery.com New York

Miami

Aspen

London

Paris

Monaco

Geneva

Zurich Dubai

Beirut

Hong Kong

Singapore

Seoul


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s u p p o r t to a w i d e se l ec ti on of inter national c o n t e m p orary a rti sts a n d h a s devloped sever al r e p u t e d sp ec i al i ze d d ep artments such as Asian A r t , S t r e e t A rt, D e si g n an d Latin Am er ican Ar t.

E a c h y ea r, th e g a l l e ry’ s exhibition pr ogr am m a i n t a i n s a p erfec t b al an c e between classical v a l u e s a nd co n te mp o rary i n novation.

O p e r a G al l e ry l o o ks fo rw a r d to continuing to b r i n g t o yo u i nc rea si ng l y e ngaging exhibitions a n d a r t wo rks, w h i ch c e l eb rate the br eadth of o u r r e a c h.


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P ablo A t c hug a rry , U n ti tl e d , 2 0 1 8 P ablo P ic as s o , N u a s s i s a p p u y ĂŠ s u r d es coussi ns, 1964 M ar c Chaga l l , S o l e i l a u c h e v a l ro u g e , 1977 E nr ic o Cas t e l l a n i , S u p e rfi c i e R o s s a , 1 9 96 Dav id K im Wh i tta k e r , Sav age Union, 201 7


O p e r a G a l l e r y : a n o n g o in g lo ve a ffa ir e with fin e art, a t th e e p ic e n te r o f th e a r t wo rl d.

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O p e r a G a l l ery w e l co mes yo u to our spaces in New Yor k, M iam i and Asp en


Opera Gallery New York

Opera Gallery Miami

Opera Gallery Aspen

791 Madison Avenue, New York,

151 NE 41 Street, Paradise Plaza,

501 E Dean Street, Residences at

NY 10065

Miami, FL 33137

the Little Nell, Aspen, CO 81611

1 (646) 707 3299

1 (305) 868 3337

1 970 710 7289

nyc@operagallery.com

miami@operagallery.com

aspen@operagallery.com

Opening hours

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Opening hours

Opening hours

Mon - Sat: 10am - 7pm

Mon - Sat : 11am - 7pm

Mon - Sat : 10am - 8pm

Sun: 11am - 6pm

Sun : 12am - 6pm

Sun : 11am - 7pm


true security.” This is the inspiration for 1 Hotels to become a world class hotel company. In doing this, I also wanted to ensure our hotels celebrate nature to remind us of what we are protecting – celebrating nature and natural products, sustainably harvested, put together as often as we can by local manufacturers. And we are weaving the hotel into the fabric of the local community. I wanted to capture the incredible beauty in nature and commit to safeguarding it as best we can. Sustainability can be experienced without words. Stepping into a 1 Hotel evokes the true nature of biophilic design without compromising design integrity and comfort. We want people to understand that they can live a greener, more sustainable life without sacrificing the luxury they have come to expect. Even small actions, albeit some of which are uncomfortable at first, will result in more positive outcomes. Sometimes this requires us to put our neck out a little further. We encourage our guests to be part of this change too. I believe our actions define us – and at 1 Hotels each small step we take will add up to make a big difference in the world. Our hope is that our choices set us on a global path towards living better, for ourselves and the world. It is 1 world, we are all responsible for each other and the good and bad actions. Each action will improve, or not, the world we share. That brings us to the creation of our first ever 1 Hotels Magazine, which we developed as a further tool to empower our guests, teams, partners and extended community. We express concepts and context, communicate our larger philosophy on our responsibility to nature and protecting our world. We, the editors, will strive to keep you engaged and optimistic as we continue toward a more sustainable future. Do all the good you can. It’s 1 World.

Over the years, I’ve tracked the ongoing science of climate change and environmental degradation. While I always had a general understanding of the issues that are caused by humanity’s overall impact on the natural world, it wasn’t until my children grew up and became involved in protecting the environment that I realized the urgency of these issues. I then began to explore how I could support the effort to fix them. Knowledge and awareness changes nothing without action. This is what inspired me to create 1 Hotels – which is more than just a philosophy. We are not another hotel brand, we are a cause. We are a mission driven organization, and a platform for change. While our business is designing and operating hotel interactions that excite and empower our guests, our team is driven by a shared mission, bringing our communities together to support a greater cause. As Paul Hawken said, “We have the capacity to create a remarkable different economy: one that can restore ecosystems and protect the environment while bringing forth innovation, prosperity, meaningful work, and

Barry Sternlicht Founder, Chairman & CEO, Starwood Capital Group & SH Hotels & Resorts

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a community of team members that are also activists for our greater mission? How do we impact sustainability while maintaining a luxurious hotel experience? And how do we maintain all of this with our burgeoning pipeline of new developments, projects, and properties around the world. The solutions to these questions were right within our company. Our greatest asset is our team members. The 1 Hotels team has created a culture that inspires responsibility and increases awareness around sustainability to our guests, while also providing an unparalleled level of service. My key job function then became clear. It was my responsibility to create a network of support and growth, while we rapidly grow our portfolio and continue to spread our mission. To bolster our shared vision of sustainability – finding joy in nature and life – while delivering excellence in service. We are establishing mentorship opportunities (literally growing our company within), and internal awards and recognition programs, and incorporating sustainability into our incentive programs, all without compromising service and experience. Sustainability is a way of life for our team, not only while they are at work, but in their everyday life. Through this magazine we hope to highlight the individual and group efforts that drive culture and service home for our organization. We hope that the integrity of our team and our partnerships is tangible in these pages. We encourage feedback, and a dialogue. And we look to highlight the beauty of nature and humanity as we endeavor on one of the largest tasks the world has faced. Thank you for your continued support of our properties, and the 1 Hotel family.

It was a great honor when I joined SH Hotels & Resorts as President in 2018, and even more so for the opportunity to work again with Barry Sternlicht. The task at hand was two-fold – to grow a promising hotel brand, while also maintaining the culture of sustainability and impact that Barry had so carefully cultivated within 1 Hotels. This year has been a personal learning experience for me, working on understanding the issues that are jeopardizing the wellbeing of our planet, and population. I began to build my own personal definition of sustainability and what my role could be in supporting large-scale change, to ensure my children are left with just as beautiful of a world that I am lucky enough to have known. I started asking myself – how do we maintain this fantastic culture, while growing to new cities, states and across the globe? How do we create

Arash Azarbarzin President, SH Hotels & Resorts

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CONTRIBUTORS PUBLISHED BY Freecom Luxury Art Book, LLC CREATIVE NSG/SWAT, NYC

PUBLISHER Bruno Ackenine

FASHION PHOTOGRAPHER John Russo

CHIEF EXECUTIVE OFFICER Frederic Fournel

PRODUCER Justin Miller

SALES & MARKETING DIRECTOR Charlene Laskin

MODELS Jennifer Bianchi, APM Models Meliah Sharp, APM Models Adrian Jimenez, State Management Ferenc Kulcsar, Generation Model Management

ART DIRECTOR Victoria Corish SH GROUP Donna Rodriguez Megan Mulholland Jackie Schwartz Hannah Bronfman Robin Nelson Waad El Hadidy Timothy Beidelman Tony Machado

WARDROBE STYLIST Justin Lynn HAIR Dennis Lanni, Art Department MAKE UP ARTISTS Devra Kinery, Art Department

CREATIVE CONSULTANTS Kane Sarhan Nora Walsh

FREECOM LUXURY ART BOOK, LLC. publisher@luxuryartbook.com www.luxuryartbook.com © Reproduction of any part of this publication is prohibited without the express written permission of the publisher.

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IMAGE CREDITS Photographers

John Russo

Martin Morrell

Kris Tamburello

Annie's Blue Ribbon General Store

Rachael and Michael Saiger

Colleen Wachob

Nudie Jeans

Cesar Soto

Stocksy.com Photographers Thomas Aaron

Studio Firma

Marcel

Blue Collectors

Leah Flores

Mosuno

Alberto Bogo

Alexander Grabchilev

Seth Mourra

Bonninstudio

Mauro Grigollo

Duet Postscriptum

Marc Bordons

Christine Hann

Jovana Rikalo

Sam Burton

B. Harvey

Carey Shaw

Lydia Cazorla

Howl

Audrey Shtecinjo

Andrew Cebulka

Sophia Hsin

Ivan Solis

Leandro Crespi

Clique Images

Jack Sorokin

Kristen Curette Hines

Katie + Joe

Laura Stolfi

Evan Dalen

Vera Lair

Maahoo Studio

Melanie Defazio

Aubrie Legault

Gillian Vann

Renata Dobranska

Claudia Lommel

Julia Volk

Lauren Edmonds

Lumina

Tatjana Zlatkovic

Paul Edmondson

Zack Madrigal

VisualSpectrum

Sergey Filimonov

Deirdre Malfatto

Zocky

Susan Findlay

Natasa Mandic

Getty.com Photographer

Darunechka

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TABLE OF CONTENTS 44 Helping The New York Harbor, One Oyster Shell At a Time 48 Taste of Fall: What We’re Cooking With This Fall 52 Mind, Body, Brooklyn With Colleen Wachob of Mind Body Green

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56 Bringing the Outdoors In With Harrison Green 60 How To Harness The Energy of The Full Moon, Guest Post By Lisa Levine

20 1 Hotels By The Numbers 24 Miami Like a Local with Rachael and Michael Saiger

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30 Shop Till You Drop, Sustainably! 34 Holistic Wellness With Bamford Haybarn Spa 38 Chef Tips From Ginger Pierce For Navigating the Farmer’s Market 42 Finding Meaning in Everyday Life, Guest Post By Michael Radparvar

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THE FIELD REPORT VOLUME I

100 String Plantings By Tassy De Give 104 There’s a new woman in town! 106 We Are Flipping For Flips

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112 Jaden is Just Fantastic By Nora Walsh 114 A BK Day 140 Good To-Go: Lunch Tips For A Family On-The-Go From Executive Chef at Jams, Ginger Pierce

62 The Art of Being Local 76 Partnering for Change

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80 Beyond Earth Hour 86 There is something new A TOP 1 Hotel South Beach 88 5 Ways to Meditate While On-The-Go 92 The P Word 98 Start Your Day With a Smoothie from Neighbors

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1 HOTEL S BY THE NUMBER S

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SOUTH BE ACH

the weight of the 1 monument sign which was made out of a single piece of local FL coral stone at the hotel entry.

sq ft, the amount of ipe decking we rescued from the boardwalk and pool decks demolition and reused throughout the hotel.

the number of trees that were killed by beetles in Colorado that we used to create millwork throughout our guest rooms and corridors.

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CENTR AL PARK

ivy plants blanketing our building, each living in a 100% recycled pot and working diligently to produce oxygen, absorb greenhouse gasses, reduce surface temperature of the building in the summer and insulate it in the winter.

square feet of reclaimed water tank wood used in our guestrooms - that’s about 20 water tanks that have seen a new life.

locust branches woven into our front doors by Queens artist Charlie Baker. The branches were collected from leftover landscaping jobs around Long Island.

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BROOKLYN

gallons, the amount of water we collect a year through our rooftop water reclamation program and pump back to Brooklyn Bridge Park to support plant irrigation.

mycelium shades for our Riverhouse Suite, grown from mushrooms by artist Danielle Trofe.

feet, the number we had to raise the hotel off the ground when Hurricane Sandy hit New York City and changed flood zoning.

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Miami Like a Local R achael and Michael Saiger are Miami. He’s the founder of Miansai (which you can f ind in our lobbies at 1 Hotel Brooklyn Bridge and 1 Hotel South Beach), she is saving the kids as the founder of St yle Saves. We asked them their favorite places in their hometown. From the beach to the design district, their faves do not disappoint.

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1 Hotels: What is a local favorite spot that most tourists may overlook? Michael: La Sandwicherie has been my go-to spot since I was in college. It’s a little French place on the beach that uses fresh ingredients and makes the best fresh baguettes. I always order the turkey sandwich with everything and extra of their addictive in-house mustard vinaigrette. 1 Hotels: While chain coffee shops are great, where would you recommend that may be more personal, have great options, and offer something more than a typical Starbucks? Michael: I prefer tea over coffee, which is why both of our flagship stores in Soho, NY and Venice, LA have tea + kombucha bars. Locally I’ll stop by Dr Smood to get something fast and they have great juice too. Rachael: I love Cuban coffee. I’m lucky that the Miansai HQ is in Wynwood and is so close to the best Cuban coffee spot called Enriqueta’s. If not there, the Miansai in-house retoucher Osniel, who was born in Cuba, makes the best cafe con leche for everyone in the office. 1 Hotels: If the weather is not cooperating, can you offer some fun or relaxing alternatives if a tourist needs to change plans for the day or just a few hours? Rachael: The Spa at The Standard Hotel is by far the best rainy-day activity. It’s all coed and they have an array of facilities, like a steam room, sauna, hammam, full range of service and also great yoga and meditation. 1 Hotels: Are there any local festivals that take place annually? Michael: Miami always seems to have something going on year around: Swim Week, Boat Show, Food + Wine Festival, and our favorite, Art Basel. Rachael: This past year we did a collaboration with the Museum of Ice Cream by designing two exclusive pieces in classic Miansai silhouettes that featured their millennial pink pantone for them in conjunction with their Miami opening for Basel. We both love the innovative concept and it was really cool to be apart of it. 1 Hotels: Are there any local shops you would recommend that are unique? Rachael: Ten Over Six in Little Haiti is a totally unique place to shop for cool pieces. The clothes are very modern and artful. I go there when I’m looking for a stand out top, or minimal yet structured pants. I also love the colorful and delicate prints at Zimmermann in Bal Harbor Shops. If I could, I would live in their clothes. 1 Hotels: Where would you recommend taking someone to discuss business affairs? Somewhere that is professional yet has a welcoming atmosphere that allows customers to take their time and get their work done. Rachael + Michael: If we aren’t in our Wynwood office, we like to take meetings at OTL in the Design District. The street cafe is great because they serve the best salads and juices. Not to mention, it’s right in the middle of the best shopping in Miami.

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1 Hotels: Where is a great place to eat that someone can get in and out if they are in a hurry but still get a great meal? Michael+ Rachael: Rachael and I love to go to Sushi Garage in Sunset Harbor. I crave their udon noodles at least once or twice a month and we always like their Hamachi with cilantro, amongst other things. It’s a sit-down restaurant, but they do pick up or deliver—it’s the best. 1 Hotels: Are there any great bookstores? Rachael + Michael: Nestled on the third floor of Bal Harbor Shops is the long-established independent bookstore, Books & Books. Not only do they have an endless supply of novels, but a delicious cafe. We are always there whenever we want to look through some new art and design books to gather some inspiration. 1 Hotels: Where is there a great cocktail hour? Rachael + Michael: Our favorite cocktail spot in Miami is our backyard. We live on the Venetian Islands and our house has an unbeatable waterfront view. There is nowhere we would rather be when we are in town than relaxing and having drinks in our backyard. We travel a lot for work, so we tend to spend a lot of time at home when we can. We keep it simple with our cocktails; we always prefer just a classic tequila with cilantro and lime. 1 Hotels: Favorite place to have a meal/drink outdoors? Rachael + Michael: The PAMM has a beautiful outdoor restaurant called Verde that overlooks the bay. After becoming a member of the PAMM, we started attending events their regularly when they opened, and taking part in their immersive culture. Michael and I like to have weekend dates walking around the museum and stopping by the restaurant to hang outside and take in the views. 1 Hotels: Are there any farmer's markets close by? Rachael: The farmer’s market on Lincoln Road is very close to our house. Michael and I can jog over there and walk back with our goods. We always fill up our bags with tons of fresh produce, and make sure to include lots of fruits and veggies for our daily breakfasts. I truly love having fresh flowers around the house and the office, so I love picking up my seasonal favorites at the market and making beautiful bouquets. 1 Hotels: Best places to get dessert? Michael: I normally wouldn’t eat bread pudding, but there’s a place in downtown called Mignonette and theirs is insane. They also have great oysters, octopus and mussels, so by having a light dinner, I don’t feel so guilty by indulging. 1 Hotels: Best place to get farm/sea to table? Rachael + Michael: There is no better place to get fresh farm to table ingredients than Planta. The South of Fifth restaurant sources local produce and bases its menu off of the current season’s offerings and their rooftop garden. They’re experts in plant-based dishes that have a lot of flavor. We love the banana bread and get it every Sunday we’re in town.

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SHOP TILL YOU DROP, SUSTAINABLY! Are your closets looking a little bare? Sarah Slutsky, mindful shopper and celebrity stylist, gives us her favorite spots around the city for eco-friendly fashion, home decor, jewelry and more.

LOVE ADORNED 269 Elizabeth Street, Nolita, Manhattan

A boutique that stocks an eclectic mix of jewelry as well as unusual items for the home, like fabric tassels and a variety of handmade ceramics.

NILI LOTAN 188 Duane Street, Tribeca, Manhattan

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This sophisticated shop carries work and cocktail-party staples in a gallerylike space that often exhibits artwork.


MAIYET 16 Crosby Street, SoHo, Manhattan

A luxury fashion brand, Maiyet partners with artisans from around the world to incorporate handcrafted details and unusual fabrics into their collections.

NUDIE JEANS 188 Bowery, Nolita, Manhattan

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The Swedish denim brand uses 100% organic cotton and offers free repair services to encourage sustainable consumption.


ANNIE’S GENERAL STORE 232 Fifth Avenue, Park Slope, Brooklyn

TEN THOUSAND THINGS 153 Ludlow Street, LES, Manhattan

An urban spin on the country general store, specializing in all things fun and functional.

A small jewelry store carrying meticulously handcrafted modern heirlooms, inspired by abstract shapes found in nature.

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MELISSA JOY MANNING 196 Court Street, Cobble Hill, Brooklyn

KAIGHT 382 Atlantic Avenue, Boerum Hill, Brooklyn

Committed to ethically-sourced materials, this designer crafts her unique pieces from sustainable stones and recycled 14-karat gold.

A pioneer retailer in the eco-fashion movement and a beloved neighborhood boutique that carries well-designed clothing and accessories by independent designers.Â

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Holistic Wellness With Bamford Haybarn Spa A n inter view with the spa visionar y, Carole Bamford. Bamford and 1 Hotels are passionate about the organic way of life.

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es…you can nourish and nurture yourself without compromise thanks to organic products and specialty treatments at the two Bamford Haybarn Spa locations in the U.S. Bamford Haybarn Spa in the U.S., created by organic pioneer Carole Bamford. We recently sat down with the spa visionary to talk all things Bamford, including how she got her start, what her favorite treatments are and why 1 Hotel South Beach and 1 Hotel Brooklyn Bridge were the natural choice for the brand's first stateside locations. “I have always believed what you put on your body is as important as what you put in it. Our Bamford Haybarn spas are devoted to nurturing the mind, body and spirit. Based around our heartfelt connection with nature, we use our own specially developed bath, body and skincare products in all of the treatments.” She adds, “Now, we’ll take you to the English countryside.” 

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1 Hotels: What are the three words that describe the Bamford Haybarn Spa experience? Carole Bamford: Nourish, nature and nurture   1 Hotels: Why did you choose Miami to be the first location in the United States? Carole Bamford: I chose Miami as the first location, not because of the place but because of 1 Hotels. It became clear on my first meeting with Barry Sternlicht, CEO of 1 Hotels, that we shared the same values and vision for our brands and in life.   1 Hotels: What about 1 Hotels made it a natural choice to bring Bamford Haybarn across the pond? Carole Bamford: We are both passionate about the organic way of life and the importance of protecting and safeguarding the environment for future generations. Therefore, the decision to open our first Bamford Haybarn in the U.S. was made very easy, as we had found a partner whose philosophy fits hand in hand with ours. 1 Hotels: Bamford Haybarn Spa at the 1 Hotel South Beach spa, features a unique relaxation area known as the Woodland Room. How should guests of the spa feel when they are relaxing in the space and what can they take from their spa experience to be one with nature? Carole Bamford: At home, in the beautiful Cotswolds, I love to go for long walks with my family and dogs and a great deal of my inspiration comes from nature. This can be from creating products that are as natural as possible to the interior design of the Haybarn Spa. We want guests to feel in close proximity with nature throughout their experience and know they are leaving with the most organic and natural products on their skin. The Woodland Room was inspired by my love of the English countryside and the peace and calm it brings me. When relaxing in this room, memories of woodland walks are evoked with tree trunks, branches and logs, and wood slices are reminiscent of piles of cut logs ready for the fire. The result is a calming, tranquil space to unwind.   1 Hotels: What are the three things that people don’t know about how the Bamford brand started? What inspired you? Carole Bamford: I’ve always been very open about why we started Bamford and the Haybarn and how my passion began with organic food and farming and naturally evolved into our bath, body and skincare products.   1 Hotels: Is there a favorite service or treatment that you recommend? Carole Bamford: The Bamford Jade Hot and Cold Stone Treatment is my favourite. This is a calming massage with organic oils combining warmed and cooled stones, a unique and profoundly relaxing experience. Jade is a symbol of purity and serenity. Its chemical composition lends itself to retaining heat and conducting energy. See a full list of treatments and experience the only Bamford Haybarn Spas in the U.S. next time you are in Brooklyn or Miami. 37


L I K E A P RO

C H E F TI P S FO R N AV I GATI N G TH E FA R M E R’S M A R K E T Tips on shopping at the farmer's

The full bounty of summer is available at farmer’s markets across the city, but navigating them can be overwhelming.

market like a pro from E xecutive

Chef Ginger Pierce, Executive Chef at Jams, gives her tips to

Chef, Ginger Pierce.

shopping like a pro:

1 BE THE EARLY BIRD

Get first pick of the best goods, beat the primetime crowds and lines, and catch the farmers while they’re still fresh by arriving as early as possible.

2 SNAG A BARGAIN

Farmers often mark down or even give produce away at the end of the day. Some produce like herbs or lettuce must be sold the same day, giving you the opportunity for great deals.

3 FOLLOW THE CHEFS

If someone seems to be buying a lot of a certain item, like 18 bunches of asparagus, they are likely from a local restaurant. Keep an eye on what these chefs are buying for the best finds.

4 FARMER KNOWS BEST

Farmers are a great resource about what’s in season and what’s best to buy at any given time.

5 FOLLOW YOUR NOSE

Figuring out what blemishes are a deal breaker can be intimidating, but it’s mostly intuitive. If a vegetable is hard, it should feel the same density all over. If it feels soft in some parts and firm in others, it’s not the one for you.

6 DITCH YOUR RECIPE

If you are shopping for a recipe that includes an ingredient that’s not available or doesn’t look great, change it. Often you can find a suitable substitution that’s even better. This is your opportunity to hit up your friendly farmer for advice!

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FINDING MEANING IN E V E RY DAY LI F E G U E S T P O S T BY M I C H A E L R A D PA RVA R m i n d f u l n e s s e x p e r t a n d c o -f o u n d e r o f H o l s t e e.

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We’ve done our homework, diving into ancient philosophy, studying positive psychology, and staying on top of the latest research from modern science. While we are far from having all the answers, we have learned a lot. Here are three learnings that have really stuck with us:

1. Pain is inevitable; suffering is a choice

Our favorite example of this comes from Viktor Frankl. In his book “Man’s Search for Meaning,” he describes the experience of arriving at a concentration camp in Nazi Germany. He is immediately stripped of everything he has, his hair is shaved, and he is left to stand in a room of similarly affected people — some strangers, others he’d known all his life. It is at that moment that Frankl has the realization that even though everything — his possessions, his family, his dignity — had been taken away from him, he still had the power to choose how he would react to the situation in front of him. This is an extreme example, but it shows how in our lives, things might happen that were not in our plans and are out of our control. But the way we react to them is always our choice.

2. Intrinsic values FTW There is nothing wrong with fame, wealth or wanting to look good — each of these extrinsic values can come about from doing perfectly healthy things. The thing to keep in mind here is that society has a tendency to celebrate our extrinsic values. When this happens, it is often at the expense of our intrinsic values — or the values that drive us to grow, become better humans, and find true sustained happiness. So if you ever get to a point where extrinsic values become your primary motivation, that might be a sign to check in with yourself and rebalance your priorities.

3. Focus on what’s important The ability to focus our attention where we want, when we want is both more difficult and more valuable than ever before. We intuitively know that we should focus more time on the things that really matter to us and cut those things that just seem urgent. The reality is that we live in a notification-driven culture that values instant gratification, and this makes focusing on the important super difficult — but not impossible. It requires both a desire and a regular practice. Putting these learnings into action is not a destination — it’s a life-long journey that we’ve embarked on together with our Holstee community. We welcome you to join us.

Michael Radparvar is the co-founder of Holstee, whose journey began in 2009 with the viral popularity of their company Manifesto. Now, Holstee helps conscious people (like you!) live a more meaningful life through actionable guides, inspiring art, curated content, and a like-minded community. Through our monthly membership, we explore 12 themes inspired by the science of mindfulness, positive psychology, and ancient philosophy. Michael and his team at Holstee partnered with 1 Hotels to create Meaningful Meetings, a program based on mindfulness that’s designed to transform the way we approach meetings.

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Helping The New York Harbor, One Oyster Shell At a Time Did you know that just one oyster can f ilter 50 gallons of water per day?

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t 1 Hotels, we are committed to reducing our waste, and repurposing what we use whenever we can. This goes for food waste as well, so we were excited to discover an organization like Billion Oyster Project to help us find a second life for the delicious oysters we serve at The Osprey at 1 Hotel Brooklyn Bridge. Billion Oyster Project is a citizen science project coordinated by the New York Harbor School with the goal of restoring one billion live oysters to the New York Harbor by 2035. Oysters are a keystone species and provide a healthy harbor ecosystem. At The Osprey alone, we are going through an estimated 700-900 oysters per week. As of July, we began donating those oysters to Billion Oyster Project to assist in their efforts to restore the harbor and protect the local marine ecosystem.  Below is the step by step process we go through in our partnership with Billion Oyster Project, from collecting, to reintroducing the oyster shells back into the marine ecosystem:

1. Fresh oysters arrive at The Osprey and our guests get to enjoy them! 2. The shells are sorted and then stored by our team after they are served, to be ready for pick up by a dedicated team member from The Lobster Place, which partners with Billion Oyster Project to manage shell collection at over 70 NYC restaurants.

3. Once a month, shells are transported to a curing site on Governors Island, where the shells are prepared for a minimum of one year. Over the course of a year, environmental conditions like hot temperatures, rain and small critters will clean and prepare the shells for reuse.

4. Once cured, the shells are either placed at oyster reefs or seeded with larvae that are produced at the New York Harbor School Hatchery.

5. Newly set oyster shells and their larvae are transferred to Billion Oyster Project nurseries, restoration sites or oyster research stations. If oysters are transferred to research stations, they are used as an educational tool for middle schools in all five boroughs in NYC. The middle schoolers become responsible for monitoring the health of the oysters, the water, and biodiversity of the newly set shells.

6. When the oysters make their way back to the Harbor, they will continue to grow and reproduce and become a self-sustaining population. Just one oyster can filter 50 gallons of water a day to help fight pollution and can help restore up to 20 new live oysters. So far 26 Million oysters have been restored to the New York Harbor thanks to Billion Oyster Project's efforts. We hope to help them reach one billion by 2035.

Visit The Osprey at 1 Hotel Brooklyn Bridge to enjoy fresh oysters and contribute to an amazing cause - 1hotels.com/brooklyn-bridge/taste 47


TA S T E O F FA L L :

What We’re Cooking With This Fall W hen the air get s crisp and the leaves begin to turn, there’s no doubt that fall has arrived.

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ith the smell of fresh apple cider and pumpkin spice in the air, nothing beats a trip to the farmer’s market to pick up the best the season has to offer for all our favorite fall recipes. From apples to squash, here is what we’re grabbing at the market this weekend: What’s more synonymous with the season than pumpkin? This year we’re planning to get creative in the kitchen using it for both sweet and savory dishes and even some pumpkin seed butter!

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PERSIMMONS! As delicious as they are versatile, we’ll be grabbing as many persimmons as we can carry. Enjoy them raw or bake into a delicious tart.

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DELICATA SQUASH, sometimes referred to as sweet potato squash because of its taste, differs from other types of winter squash due to its soft texture. It’s great stuffed, fried, or sautéed!

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And, of course, APPLES! Nothing compared to the first bite of apple pie of the season. We’ll be grabbing a variety of sweet and tart options to perfect our recipe as we creep closer to the holidays.

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MIND, BODY, BRO OKLYN W I T H C O L L E E N WAC H O B O F M I N D B O DY G R E E N

Whether she is running a wellness enterprise, or running around with a brand new baby girl, Colleen is at the epicenter of the best of Dumbo. She shares her tips to Brooklyn like a local.

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What is a local favorite spot that most tourists may overlook? I love the quiet streets of Vinegar Hill and love brunch or dinner at Vinegar Hill House. Vinegar Hill is a little more quiet — you can hear birds chirping and can walk down the middle of the street — and there are very few tourists. If you are a whiskey fan, I’d recommend hitting up the Kings County Distillery near the Navy Yard. While chain coffee shops are great, where would you recommend that may be more personal, have great options, and offer something more than a chain? There’s so much great coffee in DUMBO. I love Lauren Bush Lauren’s FEED Coffee shop - there’s  great coffee and gifts that support a broader mission of ensuring that people are well fed across the world. The original Brooklyn Roasting Company on Jay Street has a ton of character and there’s a pop-in of Matchaful in case you want a cup of single origin matcha. If you have a little more time, I love the new Cafe Gitane in Vinegar Hill. The original cafe in Manhattan put avocado toast on the map and it’s the perfect place for a light meal or snack.     If the weather is not cooperating, can you offer some fun or relaxing alternatives if a tourist needs to change plans for the day or just a few hours? I’m really excited about the Time Out Food Court that is going to open soon in Empire Stores. Our daughter loves riding Jane’s Carousel too — can’t beat the views.   Are there any local festivals that take place annually? The Sunday Brooklyn flea is a great place to find succulents or pick up an artisanal popsicle. Are there any local shops you would recommend that are unique? The Front General Store has a pretty inspired collection of vintage clothing and eclectic pottery and candles. It’s the perfect place to find a unique gift. We also love La Catrina for flowers and plants. Where would you recommend to take someone to discuss business affairs? Somewhere that is professional yet has a welcoming atmosphere that allows customers to take their time and get their work done. I take a lot of meetings on the roof of DUMBO House, which is just a few blocks from the mindbodygreen office.  You can’t beat the view and the food is great too — a part of their menu is dedicated to plant-based food.

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Where is a great place to eat that someone can get in and out if they are in a hurry but still get a great meal? Most of the restaurants in DUMBO are pretty fast because of the high number of families in the neighborhood. We love tacos from Taco Dumbo (some really great veggie options) or if you are looking for something a little more fancy, the margaritas and backyard patio at Gran Electrica is really magical in the summer.  If you are looking for something on the healthier side, Bluestone Lane Cafe and Mulberry & Vine are two regulars on our hit list. And Butler just opened! So excited to check that out! Are there any great bookstores? PowerHouse is the best bookstore for both adults and kids. They have pews to sit in when browsing books and great speakers that come to share their books and knowledge with the community. Where is there a great cocktail hour? I am a big fan of the Happy Hour at Sugarcane in Empire Stores. The apps range from sushi to Spanish-inspired tacos and there’s seats outside too. And Superfine is a Dumbo institution. Are there any farmer's markets close by? While there’s a Farmer’s Market in downtown Brooklyn, we prefer to hit up the Fort Greene Farmer’s market and then hit up restaurants there. Favorite place to have a meal/drink outdoors? I love brunch at The Osprey of the 1Hotel. Best place to get farm/sea to table? Our family loves Seamore’s — the fish tacos are great and the fish is 100% sustainable sourced as close to Brooklyn as possible. And Luke’s Lobster has sustainable seafood and delicious lobster rolls.   Best places to get dessert? We definitely over-index with amazing dessert options. I love walking to Ample Hills Creamery for ice cream in the summer time in Brooklyn Bridge Park. The Guinness Chocolate Cake at VHH Foods is pretty unbelievable. I think the almond croissants at Almondine are better than any that I have had in Paris (and my mom owned a French patisserie). The Smile To Go has incredible coffee cake and it’s tucked inside the Shinola store.

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BRINGING THE OUTD O OR S IN WITH HARRISON GREEN

Each of our hotels is home to thousands of plants, and – lucky us – exper t teams that keep those living beauties alive and thriving year round.

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e caught up with the team at Harrison Green (the geniuses behind the plants and living green wall at 1 Hotel Brooklyn Bridge) and asked them a few questions about how New Yorker’s can bring the outdoors in, and keep their own homes filled with greenery. Think of it as a little plant FAQ!

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LET’S START SIMPLE…WHAT SHOULD WE LOOK FOR WHEN BUYING INDOOR PLANTS? Understanding your home and lifestyle is the first step towards buying the correct plant. It’s important to be realistic with how much light you get and how often you are willing to care for the plant. There are plants that can handle serious neglect, but it is impossible to overcome a mismatch with lighting requirements.

SUCCULENTS ARE POPULAR FOR APARTMENT DWELLERS. [AND YOU’LL FIND THEM THROUGHOUT ALL OF OUR HOTELS TOO!] THEY’RE LAUDED AS VERY EASY TO CARE FOR. HOW CAN YOU ENSURE THEY THRIVE IN AN INDOOR ENVIRONMENT? Succulents are easy to care for! I believe the biggest issue people have with succulents is thinking they do not require water. Succulents definitely need water, just not as much, or as often, as a ‘leafy green’ type of houseplant.  Succulents also require bright sunlight — there is no way around this one!

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AND HOW DOES CARE FOR SUCCULENTS DIFFER FROM MORE LEAFY GREENS OR FERNS? A principle we use to guide our decisions about indoor plant care is to think about what a plant’s habitat would be like ‘in nature’ and work to re-create that condition. Succulents evolved in arid regions so we water them less frequently and keep them in sunny locations. Ferns evolved in the understory of forests so they require constant moisture and benefit from misting. You also need to pay attention to the light. Unless you live in a highrise with a south facing curtain glass wall, it is pretty safe to say that you have ‘indirect light’ in your NYC apartment. The amount of light a plant receives has a direct relationship to how much water it will need to survive. For example, let’s say you have two of the exact same plants in a room, the one on the sunny window sill is going to need more frequent watering than the one against the back wall, but both can survive.

IF YOU LIVE SOMEWHERE (LIKE NEW YORK) WHERE THE CLIMATE CHANGES THROUGHOUT THE YEAR, DO YOU NEED TO ADJUST YOUR PLANT PLACEMENT OR WATERING SCHEDULE SEASONALLY? Great question, YES!!!!! When we crank up our heating systems in the winter, this has a drying effect on plants and they require more water, which can be counter intuitive when you are looking at snow outside. All ‘leafy’ plants benefit from an occasional misting in the winter to help them cope with the dry air. In the summer, when the AC is blasting plants require much less water. It is important to keep plants away from all heating units and blowers, in any season. Actually, this is exactly how we care for the Lobby Green Wall at 1 Brooklyn. We nearly double the irrigation for the winter months.

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A LOT OF PEOPLE ASKED US ABOUT INDOOR HERBS. HOW CAN YOU KEEP THEM ALIVE? IS IT POSSIBLE TO GROW THEM INDOORS YEAR-ROUND? It is possible to grow herbs indoors year round but you need to have bright light. The plants will not re-generate as quickly indoors as they would in a garden outside, so if you are harvesting your herbs regularly you’ll need to have patience.

THERE’S BEEN PLENTY WRITTEN ABOUT THE EASY INDOOR PLANT – ZZ PLANT, SNAKE PLANT, SUCCULENTS, ETC. BUT WHAT’S A GOOD STEP UP FOR SOMEONE WHO HAS MASTERED THOSE ENTRYLEVEL PLANTS AND WANTS A BIT OF A CHALLENGE? There are so many varieties of houseplants available, the problem is you are never going to see them at ‘big box’ shops. I would recommend ONLY ever purchasing plant material from a local nursery or florist. Local nurseries typically carry a great selection of houseplants and have very knowledgeable staff. If you are up for a challenge I would suggest Myrtle, Aralia, or Monstera deliciosa, or even experimenting with different techniques, such as hanging planters, mounted Staghorn ferns, or Kokedoma.

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How To Harness The Energy Of The Full Moon

Guest post by Lisa Levine MS L Ac, Founder of Maha Rose Center for Healing in Brooklyn

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he full moon is coming. I feel fuller, more energized, expectant. A little wilder. I want to do a million projects and see a million friends. I want to dance and make art. I look outside and see she’s getting bigger. So am I. Inside. I’ve been doing more, creating more. I’m excited and I feel more alive. I am full, just like her. The time leading up to the full moon is the time to grow, expand, put ourselves out there. When she arrives in her full glory it’s the peak of the energy of action and completion. It’s time to celebrate. Dance with her. Sing to her. Bathe in her glory. It's a time to release anything that isn’t serving you. (It’s always the time for this but especially more powerful when we do it in conjunction with the energy of the moon.) The full moon is a great time to be social. The energy is stronger. Emotions run stronger as well so be extra gentle with yourself. And your loved ones. And everyone. Connect with your friends and soul family. Intuition runs higher. Dreams may be a little louder. The moon is feminine. It’s no coincidence that a woman’s cycle is the same number of days as the moon’s cycle. At Maha Rose we have full and new moon ceremonies to connect with and harness the energy of the moon. To synch up with her. The modern calendar is a creationbuilt for the work week. Through intention we can connect with the feminine cycles of time that predated this constructed

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calendar – the lunar rotations. We gather together with intention to share our lives, our stories, our intentions. We gather together to connect to the feminine rhythms of life. If you’re feeling a little crazy or a little wild connect with other women (and men, too). If we’re not expressing ourselves, dancing or writing or releasing the energy, we may feel full, stagnant or angry. The full moon wants us to express our wild woman! Let her out. Full moon and breath work circles are amazing opportunities to release and connect to our wild. If you can’t get together with your friends, do your own moon ritual. Light a candle. Write the things you are grateful for. Write the things you are releasing. Sing a song to her. Dance with her, move your body. Feel your waters connecting with her waters. This full moon is a strong one. October 5th’s harvest moon is in the sign of Aries. She’s a passionate ram! Aries is about action, ideas, inspiration! If you’re feeling extra passionate create more. If you’re feeling extra stretched or extra emotional get some reiki, get a massage. Treat yourself to some lunar self care. You deserve it. You are a star don’t forget. We all are.

One night every month, we turn the lights down low for a candlelit evening in the lobby of each 1 Hotel to raise awareness for global brightening. We do this to educate guests on light pollution and the problem with over-lighting our natural environments from a waste perspective.


THE ART OF BEING LO CAL 62


At 1 Hotel Brooklyn Bridge our design embraces local community, the histor y of our neighborhood, and our natural surroundings. We're going behind-the-scenes with Brooklyn-based ar tists featured throughout the hotel, and their creations which bring our design ethos to life.

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A sculptor and installation artist, Rachel Mica Weiss created two dramatic pieces for 1 Hotel Brooklyn Bridge, both intended to draw on Brooklyn’s industrial and seafaring traditions. The first, “Unbounded,” greets guests in the lobby with its 6,000 pounds of obsidian rocks strategically tied to appear to be tumbling down from the grand staircase behind them. The second artwork, “Breaching,” overlooking Brooklyn Bridge Park in the airy Event Space, uses strands of hand-dyed yarn strung between reclaimed pine beams to echo the lines of the Brooklyn Bridge and the ships that once docked along the East River. In his expansive artwork installed above the hotel’s reception desk, Jarrod Beck explores the interaction between humans and nature. An expansive piece made of hundreds of delicately draped rubber strips, “All OVEREACHOTHER” actually consists of materials repurposed from the roof of a big-box retail store in upstate New York that was destroyed by a tornado in 2014. By putting this artwork in the naturefocused 1 Hotel Brooklyn Bridge, Beck challenges guests to consider both nature’s power and how we can better live with the natural world around us. 64


Jarrod Beck 65


Rachel Mica Weiss 66


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Danielle Trofe Design 68


Danielle Trofe, founder of Danielle Trofe Design, may be a designer, but she’s also a scientist. The more than 100 lampshades and planters she created for 1 Hotel Brooklyn Bridge aren’t just aesthetically beautiful — they’re also so sustainable and natural that you could eat them if you wanted (though we’d rather you didn’t). Trofe’s pieces are actually made out of mycelium (that’s mushroom root structure) and agricultural waste like corn stalks and seed husks, though you’d hardly know it from their sleek, modern aesthetic. Speaking of greenery, we owe all those gorgeous plant moments throughout 1 Hotel Brooklyn Bridge—from the living wall in the lobby to the ferns and mosses by the beds—to Harrison Green. The Brooklyn landscape design firm is as dedicated to incorporating plants into urban spaces as we are, having created stunning roof gardens, lush terraces, and indoor horticultural spaces throughout New York City. 69


Uhuru Design just might be Brooklyn’s coolest furniture design firm. Not only do they create beautiful, modern pieces with a Scandinavian-inspired aesthetic for some of the world’s top architects and museums (including the Smithsonian), but the firm’s philosophy is that everything they make “should add a greater good to the world.” For 1 Hotel Brooklyn Bridge, Uhuru created furniture for the common areas—from a sofa and tables for the lobby to banquettes for the restaurant—with reclaimed and natural materials, including wood from the old Domino Sugar Factory up the river. If you spend any time exploring Brooklyn, you’ll inevitably see some of Bien Hecho’s work. The 10-year-old Brooklyn woodworking studio founded by John Randall has become an integral part of the borough’s aesthetic, from the decor of local restaurants and cafes, to street art like public planters and benches. For 1 Hotel Brooklyn Bridge, Randall and his team used reclaimed wood from trees felled during Hurricane Sandy reclaimed from the Brooklyn Botanic Gardens to create custom tables for the restaurant, café, and lobby. 70


Bien Hecho 71


Uhuru Design 72


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OffCentre 74


Where many artists and designers try to create works that adhere exactly to their vision, the glassblowing duo behind design company OffCentre embraces the unique shape of each of their creations. Acclaimed artists in their own right, Edison Zapata and Romina Gonzales instill each of their glass pieces— predominantly lighting and other functional glassware—with a sense of whimsy by circumventing traditional glassmaking processes. Their one-of-a-kind blown-glass bricks hang on the walls of 1 Hotel Brooklyn Bridge’s suites, filled with greenery to further guests’ connection to nature. Fernando Mastrangelo walks the line between sculptor and furniture designer, but there’s no doubt that he’s one of Brooklyn’s most exciting contemporary artists. Using common materials in uncommon ways, Mastrangelo creates natureinspired sculptural objects intended to be used as tables, chairs, lighting, and more—out of things such as salt, coffee, sand, glass, and cement. This summer, stop by the 10th-floor bar at 1 Hotel Brooklyn Bridge to enjoy a drink over Mastrangelo’s custom Cast Black Silica table. 75


PA RTN E R I N G FO R C H A N G E At 1 Hotels, we know that we are all in this together.

That means that who we help and how we support our communities is just as important as how we operate ourselves. That’s why , we work with the best organizations and charities around the world to partner to protect our planet. It’s 1 World, we’re all in this together.

LEONARDO DICAPRIO FOUNDATION (LDF) WHAT THEY DO: Through collaborative partnerships, they support innovative projects that protect vulnerable wildlife from extinction, while restoring balance to threatened ecosystems and communities. Their work is divided into six main program areas — Wildlands Conservation, Oceans Conservation, Climate Change, Indigenous Rights, Transforming California, and Innovative Solutions.

HOW 1 HOTELS WORKS WITH THEM: Kicking off our partnership this fall, we support LDF with monetary donations through fundraising opportunities on property (activities, events, packages) as well as featuring environmental artwork around our properties under the guidance of LDF.

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NATURAL RESOURCES DEFENSE COUNCIL (NRDC) WHAT THEY DO: NRDC works to safeguard the earth—its people, its plants and animals, and the natural systems on which all life depends. They combine the power of more than three million members and online activists with the expertise of some 600 scientists, lawyers, and policy advocates across the globe to ensure the rights of all people to the air, the water, and the wild.

HOW 1 HOTELS WORKS WITH THEM: We partner with NRDC on educational content for our guests, team members, and communities. Also E2, an NRDC program, runs the 1 Hotels fellowship program.

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BROOKLYN BRIDGE PARK CONSERVANCY WHAT THEY DO: Over the past decade, over 1,500,000 visitors have enjoyed the Conservancy’s free events and activities in Brooklyn Bridge Park. In 2016, they welcomed 135,000 visitors to over 500 free and lowcost cultural, educational, and recreational events in the Park, and Conservancy education programs drew over 11,000 students from New York City schools and day camps.

HOW 1 HOTELS WORKS WITH THEM: From organizing park clean ups with hotel guests and team members, to supporting the Conservancy's efforts to preserve the park, we’ve also hosted fundraising events for them at the hotel.

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SURFRIDER FOUNDATION WHAT THEY DO: The Surfrider Foundation is dedicated to the protection and enjoyment of the world’s ocean, waves and beaches through a powerful activist network.

HOW 1 HOTELS WORKS WITH THEM: We partner with Surfrider to do beach clean ups and dune restorations and raise donations for charitable events and activities.

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B E YO N D E A RTH HOUR

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Star ting as a symbolic lights out event in 2007, Ear th Hour  is now the world’s larges t grassroots movement for the environment, inspiring millions of p eople to take ac tion for our planet.

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H

ere are some small steps you can take in your day-to-day to go beyond Earth Hour:

Schedule an Energy Audit Understanding the energy efficiency of your home is a good first step to take in determining next steps to change your behavior, fix and/or set up new systems, and perhaps even invest in offsets.

Turn it Off Earth Hour is only one hour, once a year, but it doesn’t mean you can’t bring the practice into your everyday. Unplug appliances when they aren’t in use, turn off the TV when you’re not watching it, switch off lights when you’re not in a room, turn off the water while you’re brushing your teeth…the list goes on!

Hot & Cold According to the U.S. Department of Energy, heating and cooling account for approximately 56% of energy use in a typical home, making it the largest energy expense. Paying closer attention to your thermostat and lowering or raising it to avoid unnecessary furnace or air conditioner cycling is an easy step you can take. Keeping windows and doors shut, opening your shades in the winter and closing them in the summer, and keeping air conditioner filters clean are also good steps to keep at the top of your mind.

Offset your Output Buying carbon offsets is a hot topic of conversation among those who want to help curb climate change. Before taking this step, understand-

ing your own carbon footprint and taking steps to reduce it through changes in your home’s energy systems and your personal habits is an important part of truly having a lasting effect. Once you’re ready to explore a carbon offset purchase, do your homework! Here are a few questions to ask when researching where and from which specific program to purchase: If you’re buying into a reforestation ”avoided deforestation“ program, for example, ask yourself the following:

1. Are these offsets real? Confirm there is an actual landowner who owns actual land with actual trees.

2. Is the offset verified and enforceable? A third party should have physically laid eyes on the trees and there should be a mechanism to penalize the landowner if he or she does not follow through.

3. Is the offset permanent? If the landowner is able to burn the trees to the ground six months later, this means your offset purchase is only valid for a certain period of time.

4. Is the offset additional? Is your offset preventing deforestation or is it going to someone who would already be putting those efforts into place? If the latter, you are gifting money to them as opposed to truly offsetting. For more information about carbon offsets, visit NRDC.org. 82


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THERE IS SOMETHING NE W A TOP 1 HOTEL SOUTH BE ACH

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atr at the 1 Rooftop, a restaurant floating over the sea, is a reflection of Peruvian influenced Japanese cuisine. Inspired by the oceans that surround us and give us life, Watr’s concept centers in offering vast seafood selections that are

prepared using techniques and flavor profiles from the food-driven regions of South America and Asia. Lead by Chef Fernando Cruz, Watr welcomes guests for a new experience, now offering full dinner service, rain or shine, at South Beach’s hottest rooftop.

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Edamame + Carrot A freshing and light salad of purple + nappa cabbage, choclo, scallions, sesame, serrano pepper, mizuna, cilantro, and carrot + cumin dressing.

Watr Roll Inside out roll of shrimp tempura, tuna, avocado and cucumber, topped with crab salad and spicy mayo, eel sauce, white seasame seeds.

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5 WAYS TO M E D ITATE W H I LE O N - TH E - G O At 1 Hotels, we wholehear tedly value the impac t of yoga, meditation, and mindfulness.

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hether you’re on the beach at 1 Hotel South Beach, taking in skyline views from  1 Hotel Brooklyn Bridge, or finding your zen at 1 Hotel Central Park – we believe in the many powers of meditating.  But even if you’re not on vacation at 1 Hotels, that doesn’t mean you can’t meditate on-the-go, in the middle of your day, wherever you are. Mindful meditation can be as simple as just taking the time to acknowledge your present moment and your thoughts, no matter where your day may lead you.  Basic mindfulness and meditation have lots of health benefits, including reducing stress and anxiety, and improving eating and sleeping habits. But no matter how hectic your life may seem, you can fit in the time to find your center, to get grounded and refresh. Whether during your morning commute, right before you go to bed, or while you’re waiting for lunch, here are some tips to help you fit in a moment of peace between the craziness of your day:

1. Meditate while you wait Whether you’re driving and stuck in traffic or waiting in line, don’t let your feelings of anxiety or stress take control. Use this time to your advantage to meditate, simply by taking deep breaths to relax and regroup.

2. Focus on your breathing while walking or running If you’re headed to your next destination by foot, consider turning your focus inward to concentrate on the repetitive rhythm and motion of your steps. Let that repetition guide your breathing, to help your meditation while on the go.

3. Make it a group activity If you’re always surrounded by people during your day, try encouraging friends, family, and even co-workers to join in on the meditation with you. This minimizes a potential distraction that could prevent you from your meditations, and spreads the benefits of the practice to those around you.

4. Place stickers around your house Place stickers around your house and allow them to act as reminders to you, to stop what you’re doing and meditate, as soon as you see them. These stickers can also be a simple reminder to practice gratitude, love, kindness, and other positive thoughts.

5. Use an app If you have a hard time focusing when out and about, find an app you enjoy to help guide your practice. Apps like Buddhify are a great way to use technology to help guide your meditation, wherever you are. Integrate these tips and tricks into your day, to help you add more balance, peace, and mindfulness into your routine.

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TH E P WO R D From s traws to shrink wrap, here are some tips to s top using plas tic and help save the world.

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The Facts

According to the New York Times, 6.3 billion metric tons of plastic has been thrown away since 1950 and only nine percent of this amount has been recycled, with another 60% sitting in landfills or littering the landscape. It’s estimated that an average North American accumulates more than 300 pounds of plastic trash per year, while a study conducted by the World Economic Forum found that the equivalent of one garbage truck of plastic is dumped into the ocean every minute. This plastic then drifts into large systems of circulating ocean currents known as gyres, creating an enormous vortex of plastic waste in the ocean. Five of these marine “garbage patches” are located across the world, with one the size of Texas sitting between California and Hawaii off the Pacific coast. At our current rate of consumption, scientists predict there will be more plastic in the world’s oceans than fish by the year 2050. Ocean pollution isn’t just an aesthetic problem. Once trapped in a gyre, plastic breaks down into tiny particles called microplastics. These invisible fragments enter the bloodstream of marine organisms and can never be processed out. They are then passed onto the fish who eat them and work their way up the food chain until they reach humans. According to a Plymouth University study, one third of fish caught in the UK had plastic inside. And it’s not just plastic in the ocean that poses a threat to human health. Food and beverage packaging sitting on our supermarket shelves contains harmful chemicals like phthalates (DEHP) and bisphenol-A (BPA), which can leach directly into the food and drinks we consume. Studies have shown a correlation between these chemicals and increased risk to a variety of health problems, including reproductive system abnormalities, adult-onset diabetes, cancer, and resistance to chemotherapy.

How You Can Help

In the face of these cataclysmic statistics and the innumerable amount of essential consumer products wrapped in one-use plastic packaging, it’s hard to know how one person can make a dent in this proliferating problem. A good place to start is by practicing the “Five Rs” recommended by the Earth Day Network to #EndPlasticPollution, which are: reduce, refuse, reuse, recycle, and remove.

Reduce

Since many plastics can’t be recycled efficiently, it’s important to be responsible when choosing which products to purchase in the first place. “Plastic isn’t technically recycled,” writer, speaker and waste-free living advocate Lindsey Miles told ABC News in an interview. “It is down-cycled and made into plastic of lesser quality and it maybe goes through two cycles before it ends up being landfill.” A sobering fact: Nearly all the plastic ever created still exists in some form today. By cutting down on consumption you’re able to actively reduce the amount of plastic that ends up in the environment.   Brooklyn-based environmentalist and entrepreneur Lauren Singer lives a zero-waste lifestyle and can fit three years’ worth of her trash into a mason jar. She offers tips to help others live a plastic-free life on her blog, Trash is for Tossers, and sells her personal care and household products free from harmful chemicals and wasteful packaging at her online retail store The Simply Co. and the Williamsburg-based Package Free Shop. Singer’s products can also be found at 1 Hotel Brooklyn Bridge, where she periodically gives educational talks to guests about how they can reduce their plastic footprint. “It’s important to us that lessons learned at our hotels can be taken home with guests to help make their lives more sustainable,” says Hannah Bronfman, director of sustainability and impact at 1 Hotels. 94


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Refuse

Many of the most frequently discarded plastic items are given out for free like single-use plastic shopping bags, straws, plastic utensils, disposable cups, and the list goes on. One way to reduce your pollution footprint is to refuse these items and carry a sustainable alternative with you like a metal or wood straw and reusable canvas bags. Consumers have a real power to effect change by refusing to purchase products that are excessively wrapped in plastic. Also, try to buy clothing made from organic fibers rather than synthetic materials like polyester and nylon because they shed plastic microfibers in the washing machine. Due to their microscopic size, plastic microfibers pass through water treatment plants undetected and end up in the world’s rivers, lakes and oceans by the billions, wreaking havoc on natural ecosystems.

Reuse

Purchasing products that are meant for reuse is an effective way to decrease plastic consumption. Invest in a stainless steel or glass water bottle instead of using plastic. According to the BBC, plastic drink bottles, which take around 450 years to biodegrade, are one of the most common forms of plastic waste. A staggering 420 billion plastic bottles were sold in 2016 alone. That’s a million bottles sold per minute, and less than 50% of those were recycled. Sciencing tells us that if everyone in the U.S. switched to reusable drinking containers for one year, it would save enough crude oil to power a million cars for a year. Instead of ziplock bags, try using reusable wax-lined bags and make it a point to reuse take-out food containers for kitchen storage. Also, purchasing second-hand clothing or donating old wardrobe items, furniture, toys and electronics extends the lifecycle of products. Support creative entrepreneurs like the founders of Thread, Precious Plastic and Sea2see, who collect plastic waste and turn it into consumer goods like clothing, housewares and designer eyewear.

Recycle

When you can’t refuse or reuse plastics, recycling is the best option. It’s important to know the rules of your locality because recycling incorrect items slows down the sorting process. Visit the webpage “I Want To Be Recycled.org” to research what items can be recycled in your community. According to the BBC, only 9% of the world’s plastic waste has been recycled (as of 2015). It’s important to educate yourself about recycling and make a commitment to doing so.

Remove

To have a direct and immediate impact on plastic pollution, you can help remove plastic waste from the environment by pressing your local government leaders for legislation to ban single-use plastic bags and water bottles, organizing or joining litter clean-ups in your community, and supporting organizations that are already tackling this issue. The Ocean Cleanup, a non-profit startup that’s installing a fleet of passive plastic filtration systems in the ocean this year, is hoping to remove 50% of the Great Pacific Garbage Patch within the next five years. The company’s 19-year old founder and CEO Boyan Slat believes that for society to progress, we should not only move forward, but also clean up after ourselves. 97


START YOUR DAY WITH A SMO OTHIE FROM NEIGHBOR S Kick star t your day at Neighbors CafĂŠ with one of our refreshing smoothies, loaded with fruits and veggies for delicious blends that are both good and good for you. GOOD-FOR-YOU INGREDIENTS KALE has 133% of your daily vitamin A requirement, more than any other leafy green. ACAI BERRIES are rich in antioxidants and are a great immune booster. CACAO, the raw form of chocolate, is one of the best food sources of magnesium, an essential mineral that fights acid buildup and calms nerves.

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Energizer Smoothie Time to refuel? Increase your energy with this blend of kale and great tasting fruits. Ingredients: Kale, pineapple, banana, mango

Heart Healthy Smoothie A healthy heart is a happy heart. Give yourself a powerful dose of antioxidants and a boost to the immune system. Ingredients: Raspberry, blueberry, strawberry, acai juice

Protein Junkie Smoothie Take care of your busy body. Build and repair with this delicious protein packed smoothie. Ingredients: Peanut butter, banana, cacao chips, salted honey, almond milk

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SPRING PL ANTINGS

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Tassy De Give, Manager at Sprout Home in Brooklyn, gives her top 10 favorite indoor plant recommendations to help spruce up your space for spring. You’ll find plants like these sprinkled throughout 1 Hotels, whether you stay with us at Central Park, Brooklyn Bridge, or South Beach. 


CULINARY GENERAL CARE Full sun and regular watering. ADDITIONAL TIP Refrain from trying to grow basil and lavender inside unless you have large amounts of sun.

OREGANO (Origanum Vulgare)

THYME (Thymus Vulgaris)

BAY LEAF (Laurus Nobilis)

SAGE (Perovskia Atriplicifolia)

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AIR PURIFIYNG BENEFITS These plants purify the air by taking in carbon dioxide and releasing oxygen. GENERAL CARE Low to full sunlight with long dry-out periods between waterings.

SNAKE PLANT (Sansevieria)

SPIDER PLANT (Chlorophytum Comosum)

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EASY TO CARE BENEFITS The leaves of succulents store water, allowing them to go from one to four weeks without it. ADDITIONAL TIP Puckered or shriveled leaves are signs your succulent needs more water, but it’s always best to lose a few leaves than to overwater and risk rotting. ALOE VERA (Aloe Barbadensis)

BAMBOO PALM (Chamaedorea Seifrizii)

KALANCHOE (Kalanchoe Sweewlent)

Founded in 2003 by Tara Heibel, Sprout Home is known as the go-to source for green-starved urbanites. For more plants and indoor gardening tips, visit Sprout Home at 59 Grand Street, Brooklyn, NY 11249.

BURROS TAIL (Sedum morganianum)

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THERE’S A NE W WOMAN IN TOWN! Meet Iv y Stark, 1 Hotel Brooklyn Bridge's first Culinar y Director

Welcome back to NYC! How’s it feel to be back in the kitchen in New York City? It feels amazing, and I am so lucky to be able to cook with a view of our beautiful skyline.

What’s you’re vision for culinary at 1 Hotels? How do you see food and sustainability coming together? I am focused on putting ingredients first, high-quality from clean, fair sources, and using as much local product as possible. Sustainable food productions is essential to our survival as a planet, we need to solve the problem of hunger, create food security and improve food nutrition. From reusing food waste, like recycling coffee grounds and used fryer oil into biofuels, sourcing low environmental impact food sources, utilizing short and fair food supply chains, and making healthy choices the easiest ones, we can begin to create a healthier earth.

You have a history degree from UCLA (smarty pants), give us an important historical fact as it relates to food? Corn, which is native to the Americas is a human invention, and would not exist if it weren’t for the ancient farmers that cultivated and developed it around 7000 years ago; now it is the mostly widely grown crop in the world. You’re also a double act as a chef and sommelier. What are your favorite wine picks at a fair price? In warm weather months, I love a Vinho Verde from Portugal, very reasonably priced, refreshing and wonderful with seafood. For reds, France’s Loire Valley yields a lighter style Pinot Noir and they can be a bargain for the quality. In cooler weather, reds from the Sicily combine fruit and earth so beautifully and they are priced right; for white, Rieslings from Germany are complex, food-friendly and can be a great value.

You’re a woman in a traditionally mans world, what would you say to women who want to lead in the kitchen? Be authentic, strive for self-improvement but don’t try to be someone else, take the time to understand who you are and honor it. Building a support network is key, invest in relationships, both work and personal, utilize any possible resource to grow a village of people surrounding you that want you to do well. Believe in yourself, find your voice, know your value and own it.

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WE ARE FLIPPING FOR FLIP S Yes, Those Delicious Frothy Cock tails

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e're FLIPPING OUT! (If you don’t know, a flip is a class of mixed drink using eggs as a key ingredient to create a frothy effect.) While we love a traditional flip, we've also included a recipe for vegan cocktail drinkers who want to get their flip on, but need to forego the egg. Pro tip: To adjust any flip recipe to be vegan, use aquafaba (a liquid from chickpeas) as a substitute for the egg. Okay, we'll get straight to the good stuff.

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Sweet Potato Flip INGREDIENTS: • 1.5 oz Goslings Black Seal Rum • 2 bar spoons sweet potato puree • 1 oz Aquafaba • 1/2 oz Trees Knees Mountain Maple Syrup METHOD:  Add all ingredients to a cocktail shaker.  Dry shake (meaning without ice) vigorously for 30 seconds. Add ice to shaker and cold shake. Double strain into cocktail glass. (This is where you’ll see the froth!) Garnish with nutmeg. Enjoy!

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Campari Flip INGREDIENTS: • 0.75 oz Campari • 0.75 oz London Dry Gin • 0.75 oz Sweet Vermouth • 0.25 oz 1:1 Simple Syrup • 1 Whole Egg • Orange twist, for garnish METHOD: Add all the ingredients to a shaker without ice. Dry shake for at least 1 minute (or more). Crack the shaker tin and add cubed ice. Shake for one minute more. Using a Hawthorne strainer, strain the cocktail into a rocks glass.

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Port Flip INGREDIENTS: • 1.5 oz Ruby Port • 0.5 oz Cognac • 2 Dashes Orange Bitters • 1 whole egg • Freshly grated cinnamon, for garnish METHOD: Add the port, Cognac, orange bitters and egg to a shaker with no ice. Dry shake for at least one minute. Crack the shaker tin and add cubed ice. Shake for at least one minute more. Using a Hawthorne strainer, strain the cocktail into a footed cordial or coupe glass. Garnish with freshly grated nutmeg.

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Nocino Flip INGREDIENTS: • 2 oz Nocino • 0.5 oz Demerara Syrup • 1 whole egg • Nutmeg METHOD: Add nocino, demerara syrup and egg to a shaker tin without ice. Dry shake for at least 1 minute (or more). Crack the shaker tin and add cubed ice. Shake for one minute more. Using a Hawthorne strainer,  strain the cocktail into a lowball or rocks glass. Garnish with freshly grated nutmeg.

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Jaden is Just Fantastic BY NOR A WA L S H

We love his music, but we REA LLY love what he does for the planet.

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growing number of high-profile celebrities are using their fame to shine a light on critical environmental issues. Nineteen-year old actor, rapper and activist, Jaden Smith, is one of them. Son of Hollywood heavyweights Will and Jada Pinkett Smith, Jaden grew up surfing in California where he was troubled by the sheer quantity of discarded water bottles littering the ground and plastic trash floating in the sea. At age 10, he began investigating plastic pollution and was shocked to learn the existence of the Great Pacific Garbage Patch in the Pacific Ocean. In response, he told his parents he wanted to reduce their carbon footprint. Taking his passion seriously, they connected him with longtime family friend and partner of Facet Creative, Drew Fitzgerald, who had been supporting sustainability efforts for years. Through Jaden and Fitzgerald’s interaction, the idea of creating an environmentally conscious water bottle company was born. In 2008, the pair enlisted a number of investors (including Will and Jada) to launch JUST Water, a company that sells spring

water in more-planet-friendly bottles. For years, the Smith's involvement was kept under wraps. “JUST is committed to creating and providing better options for the things we all need in modern life, starting with a bottle of water. To take a sincere passionate concern for our environment by a young boy and see this vision grow into what JUST has become is humbling,” said JUST CEO, Ira Laufer. “It’s crucial that a global business of today plays a leading role in reducing plastic and ultimately climate impact. We proudly share this goal with our team, our partners, our customers and together we’re all helping make a difference on our planet. JUST Water set out by developing a partnership with Glens Falls, New York, where Fitzgerald is from. A well was created to access spring water, which goes through a filtration system and is treated only once—as opposed to other companies that re-treat municipal water before they bottle it, generating unnecessary energy waste and water loss. JUST Water also voluntarily pays six times the city’s municipal tax rate while only using three percent of its surplus water.   113

When the company first started, 52 percent of JUST Water bottles were made from renewable resources (materials that grow back) like paper instead of petroleum. Today, it’s up to 82 percent having switched over to plantbased plastic derived from sugarcane to produce bottle tops, further cutting the company’s carbon emissions. Plus, all materials are 100% recyclable. Selling for less than $2.00 a bottle, JUST Water can be purchased at all three 1 Hotels, as well as retailers and grocery stores across the country from mom-and-pop markets to Whole Foods and Amazon. “Primarily we want to do something that is good for the world, that starts to move in a direction, even if it’s just consciousness—even if it’s just people start paying attention,” Will Smith tells New York magazine. Jaden, who sits on the Environmental Media Association’s board of directors, a nonprofit that works with pop-culture figures to promote environmental progress, is as passionate as ever about sustainability: “My ultimate goal is to move through the entire spectrum of consumer goods and eliminate plastic, one product at a time.”


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Celebrity photographer, John Russo, shoots a day in the life at 1 Hotel Brooklyn Bridge

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Good To-Go: Lunch Tips For A Family On-The-Go F ROM E X E C U T I V E C H E F AT J A M S , GI N GE R PI E RC E

A s a working mother of t wo, I am always looking for new healthy and exciting meals to feed my children.

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eing a chef doesn’t necessarily make it easier, as no two kids are alike, and can have ever-changing tastes. Getting kids on a healthy eating regime is hard for any parent. It can be really tempting to reach out for convenience foods, especially for school lunches as the pressure of ‘back to school’ mounts.  Add in the tastes of a picky eater and the challenges of working full time and you could find yourself facing daily anxiety. Here is my advice for working parents, trying to get their kids wholesome foods on-the-go:

GET EXCITED More often than not, food positivity comes from a parent’s own attitudes about food. It’s not always going to work, but I have found if you show your children you are excited about the things that you prepare they will share in that excitement on some level.

MEAL PREP If you want to get really organized, write a weekly menu. This will help the ease of shopping as well as prep. My suggestion is to have categories like fruits, vegetables, salty/fun snacks and proteins. It’s a good way to ensure you’re preparing a balanced meal.

SIMPLICITY IS KEY Every kid is different, but it’s always good to give yourself a few easy wins. For my kids, carrot sticks, popcorn, grapes, apple sauce, dried fruits and almonds are winners across the board.

EXPLORING NEW TASTES One of my boys will eat any kind of fruit, the other is partial only to specific kinds. I am a strong believer that you should never give up on your kids having a change of heart about a certain kind of food… but don’t make yourself crazy. You can pad the meal with healthy things you know they will eat, while still trying to sneak in some adventure for them.

FIND YOUR GROOVE, NOT A RUT Over time it will become clear which things work for you and which don’t, but don’t be scared to throw a wild card in every once in a while. Sushi rolls can be a great activity that you could share with your child and can be made ahead of time. One of the best things about it is that the fillings and flavors can be changed based on individual tastes.

LEFTOVERS RULE! Some leftovers make excellent lunches, and with a few tweaks, can feel like a whole new meal. Cooked proteins can usually be re-purposed into sandwiches or wraps and pitas are a great vehicle for reinventing last night’s food.

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François Paul Jourme

FRANÇOIS-PAUL JOURNE IS THE MOST AWARDED WATCHMAKER OF OUR TIMES AND IS CONSIDERED TO BE THE BEST WATCHMAKER ALIVE. HIS MOTTO IS THE LATIN SENTENCE: “INVENIT ET FECIT”. HE HAS BEEN “INVENTING” AND “MAKING” WATCHES FOR OVER 35 YEARS. HE DRAWS ON HIS HISTORICAL KNOWLEDGE AND EXPERTISE TO FACE THE MOST DARING HOROLOGICAL CHALLENGES, DEMONSTRATING A TIMELESS CONSISTENCY IN RESEARCH AND INNOVATION WITH A SINGLE GOAL: TO MAKE EACH MECHANICAL TIMEPIECE AS ACCURATE AS POSSIBLE.

The FP Journe manufacture in Geneva

Excellence and precision are the essence of an F.P.Journe watch, as well as authenticity and chronometry. F.P.Journe produces all of its movements in 18K rose Gold, a first in the watch world and a unique feature of the brand. Signed with the label Invenit et Fecit- (invented and made), each F.P.Journe exclusive movement guarantees a manufacture caliber, entirely invented, constructed, and assembled in the Geneva workshops. At the crossroads between Arts and Haute Horology, the independent F.P.Journe Manufacture is a world in itself, embodying excellence, know-how and innovation, in respect of the haute horology tradition. It was founded with one principle in mind: innovate and uphold, if not outrival the high standards of Haute Horology. Every effort was made to verticalize the production in order to produce inside its walls almost all of the components necessary for the making of F.P.Journe watches. It includes the creation and production of all its dials and watch cases. The modernity of machines and instruments is essential to reach the expected level of perfection, but it is also paramount to maintain craft tradition, since many operations are still done manually, with an infinite precision, tirelessly repeated until flawlessness. In his Manufacture, François-Paul Journe is the master watchmaker and that differentiates the brand from other watch companies. In this rare instance, the watchmaker/ constructor is also the founder of his eponymous manufacture and the President. By being both the owner of the company and its production facilities, François-Paul Journe has the freedom to control his own destiny. It is a costly resolution, but the only way he conceives his watchmaking. He, François-Paul Journe, is intrinsically linked to his work – a Man, his Work.


HERE ARE 3 EXAMPLES OF MR. JOURNE’S WORK THAT REFLECT HIS IMPORTANCE IN THE HISTORY OF WATCHMAKING. From 1910 to 1920, the Swiss industry had doubts on where the market for timekeepers would lead them: pocket watches or the new craze, wristwatches. In what we call the “conversion era,” Swiss watchmakers basically rotated their pocket watches by 90 degrees, added lugs and voilà: here was your wristwatch. But by doing so, watches were now confronted with a new issue: the movement of the wrist. As you move your wrist, due to centrifugal (or inversely centripetal) forces, balance wheels have a tendency to go faster (more precisely, have a larger amplitude) or inversely, thus affecting the accuracy of the watch. What is resonance? It is an acoustic principle: put a watch to your ear and you hear a “tick tock.” Energy has been released in an acoustic form. It makes the air vibrate

until your ear membrane absorbs it and gives your brain the information. There is an emitter (the watch movement) and a receiver (your ear). So, the “tick-tock” is proof of energy being released but not used. In the F.P. Journe Chronomètre à Résonance, you have a double movement with two balance wheels that are both emitters and receivers. It is a law of physics that when two sources produce energy, if they are on the same frequency, they will communicate. And nature makes it so that they balance each other in opposition. More important: when one moves one’s wrist, one balance wheel will go faster while the other one will go slower. As they “resonate,” they will readjust themselves and therefore compensate for the movement - making the Résonance the only “true” wristwatch.

is your wristwatch a wrist watch? The seconds hands will always be parallel. Because there is a double movement, it allows the user to set two different times on each of the dials. There is much debate on what makes a watch a true world timer. Obviously the resonance offers much more than a GMT (which only partitions time in one-hour increments over 24 hours). But many countries never adhered to the 1884 Washington International Meridian conference. Countries such as Australia use a half-hour increment. Nepal is UTC +5:45! Here you may set two different times that are totally independent - except that their seconds will be in sync. The Resonance movement


The Automatic Perpetual Calendar movement

is your QP jumping or dragging? With the new QP (as in Quantieme Perpetual, meaning the watch mechanism displays the correct date always including the leap day every 4 years) launched by F.P. Journe, we have a clear example how Mr. Journe is working and what are his ambitions. Originally announced in 2014, only a trickle (on Journe’s scale that is less than 10…) were delivered. Is a QP that difficult to make? Well, it all depends on what you are trying to achieve. As Mr. Journe does not believe in modules in watchmaking as they create too much friction and extra parts, he based his new QP on his all integrated Automatic Calibre FPJ 1300-3 in 18K rose gold. All QP are “dragging”. Meaning that the different displays (such as, day, date, month, leap year indicator) jump at a different time. It is why the user’s manual on such QPs warns you NOT to adjust manually the displays between the time of (usually) 10 pm to 2 am as the gears are already engaged. F.P. Journe’s QP jumps in …. 16/1000th of a second. When you imagine that a blink of the eye (technically the eyelids) takes 10 times longer... So fast is the jump that the eye may not perceive it. And this where the complication arose. Mr. Journe had to purchase a super The month corrector is hidden behind the lug slow-motion camera (that takes 4,000 pictures per second) to analyze what was happening. The amount of energy in what we call a dynamic movement is tremendous. Especially when the

indicators are windows and not hands (weight differential problem). With that ingenious system, it would be impossible to damage the movement by changing the date manually. Another important point for Mr. Journe was aesthetics. Most (all?) QPs are fitted with push buttons or correctors on the side of the watch to adjust manually the date. All functions on F.P. Journe QP may be acted upon from the crown. Just for the month –and in order for the user not to have to change over 4 years to account for the leap year- Mr. Journe hid a lever that when pushed down can adjust the month.


The F.P. Journe lineSport collection broadens with the new Chronographe Monopoussoir Rattrapante, available in 3 versions: one in Platinum PT 950, one in 18k red Gold and one in Titanium grade 5. The case of 44 mm diameter and 12 mm thick encloses the new Monopoussoir split second chronograph movement with a very large date, made in 18K rose Gold for the Platinum and the red Gold versions and in Aluminum alloy for the Titanium version. The precious metal bracelets are assorted to their respective case. Identical to the existing lineSport versions, rubber inserts are fixed on the case and the bracelet links to protect the watch from frictions on smooth surface like bumpers of ancient automobiles. The links attached to the case are also articulated to adapt to the different wrist sizes with an adjustable folding clasp in length of approximately 5 mm.

anthracite color with appliques numerals with Superluminova, 2 small counters in engraved sapphire and hands with Superluminova. The bezel is fitted with a ceramic tachymeter. A rubber over molded crown with 3 positions and pushers: • The winding in position 1, correction of the date in position 2 and the time in position 3. • A pusher at 2h for the chronograph start, stop and back to zero functions. • A pusher at 4h for the rattrapante. This new caliber 1518 with manual winding has been invented and made by F.P.Journe. F.P. Journe perpetuates the watchmaking tradition and maintains exclusive craftsmanship since every experienced watchmaker performs all the assembly stages from beginning to end, unique in the profession. The caliber 1518 though inspired by the Chronograph made for Only Watch had to make room to integrate the very large date within the 6.80mm thickness of the movement. For the chronograph mechanism, the caliber 1518 has a ‘modern’ approach using a direct gearing with a rocking pinion, a system that a system that avoids the jump of the hand at the start.

split the time

This Chronograph features a power reserve of 80 hours making it possible to efficiently use the chronograph with the rattrapante function after 2 days and a very large and unusual date indication in a window of 5.20 x 2.80 mm. Each of the 3 versions has a dial of a different color: The Platinum version portrays a blue-mauve color silver guilloché dial with appliques numerals in mat white Gold, 2 small Silver counters and mat rhodium hands whereas the red Gold model version has a silver guilloché dial covered with Ruthenium and appliques numerals in mat red Gold, 2 small Silver counters and mat red Gold hands. For the Titanium version, a dial in Aluminum alloy of

The Caliber 1518 Chronograph Monopoussoir Rattrapante


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