Each one of us have moments or even days when we don’t feel motivated or lack focus.
‘Smile Until It Becomes Real’
Thank you Robin Ehrlich of New York City’s Eastside Massage Therapy for this inspirational mantra and for a great holiday weekend full of smiles and fun.
This past Friday, a wave of anxiety enveloped me like a dark rain cloud in the late afternoon. The waves of worry poured down and unsettled my soul. Each time I thought the anxiety washed ashore, it raged stronger, like a violent storm sweeping through me. The slightest sound, a faint smell and at times even taking a step rocked my world.
With anxiety’s dark rain cloud over me, all I could do was sit on a soft cushion, my hands over my heart and take deep breaths. I focused on the softness of the pillow, the cool air entering my lungs and my hand gently rubbing my heart. I could feel myself drift off riding the waves. I no longer fought them. For the harder I pushed, the stronger anxiety’s waves roared. I rode the waves but they still enveloped me.
I woke the next morning feeling like I had swallowed anxiety’s tide. It cast me in a new direction. All was not calm. The dark rain cloud was heavy and full and ready to rain. Even though sun shined into my room, I felt nothing but gloom. Too tired to move, to0 scared to remove the blanket covering my body, I lie in shear terror that Saturday morning. Then I remembered flowers, vegetables and herbs. I remembered a garden waiting to be planted and it was already mid-May.
I wrestled with the covers, fought the showers of doom and made my way out into the sunshine. I sat in the dirt. Ran my hands through the soil, dug holes, gently gave plants new home and tenderly tied tendrils up poles.
While you’re at it enjoy some tunes! Happy planting.
http://www.youtube.com/watch?v=Mf9w_A0hEtM
Recently, I had the opportunity to talk to Diane McNease about a prom dress she created out of Starburst Wrappers. I wondered where she got the inspiration for what Ms. CoCoVanDerChic calls ‘pop art recycled fashion’ She was sitting with a friend , folding candy wrappers, at the finals of a swimming competition. The idea of a candy wrapper dress her head. When someone told her it couldn’t do it, she proved them wrong.
Ms. CoCoVanDerchic loves the idea of upcycled fashion. It is unique and self-expressive. With a little ingenuity, you can create your own haute couture. Think of Warhol the first time he used the Campbell soup can in his art.
Diane McNease’s confidence shines through in her candy wrapper prom dress. She did what someone said was impossible. She wore the dress with style and did not feel the day was less special because she did not have a haute couture label dress.
Her design reminds Ms. CoCoVanDerChic of the film classic “Pretty in Pink.” Where Molly Ringwald’s character sews her own dress. But instead of feeling like the girl from the other side of the tracks, Diane is overwhelmed by the amount of attention she is receiving for her candy wrapper dress.
Ms. CoCoVanDerChic asked Diane if she plans to pursue a career in fashion. She said she is more of a ‘scienc-y” person than an artsy person.
But Diane fully supports protecting the environment. She says “I’m all for going green.” Her mom is an environmentalist and her family is eco-conscious.
Ms. CoCoVanDerChic admits she is a bit sad that Diane will not be creating more ‘pop art recycled fashion’. The idea is brilliant. Secretly Ms. CoCoVanDerchic would love a pair of candy wrapper shoes.
Bravo to Diane McNease!
An interview with Jessica Almy,creator of VegBooks, a delightful collaboration of teachers, educators, librarians committed to creating a loving world that respects all creatures great and small. One book review at a time VegBooks provides parents with resources to teach children about vegetarian and vegan lifestyles.
Ms.CoCoVanDerChic: To you, what does it mean to be vegan?
Jessica Almy: Veganism is about making mindful, compassionate choices in all aspects of life. We eat foods from plants. We choose products not tested on animals. We stand up for those who are voiceless.
Being vegan is a practice, rather than a state of perfection. It’s about making the best choices I can each day. It’s important to remember that every day, all of us, vegan and nonvegan alike, are all faced with these choices and have the opportunity to choose kindness.
Ms.CoCoVanDerChic: Why do you choose a vegan lifestyle?
Jessica Almy: I was raised to love animals. My family started an animal shelter and rehabilitated injured wildlife. One day, I sat down to dinner, and asked myself, “Why save one and eat another?” Veganism is the answer to that question. I love being vegan because now my daily choices reflect my values.
Ms.CoCoVanDerChic: Tell us what you love about Veg Books?
Jessica Almy: Vegbooks is an incredible collaboration among parents, humane educators, and librarians, who care about animals, the earth, and healthy living. Not only do I love getting recommendations for my daughter’s bookshelf — I’ve discovered some great books! It’s great to connect with other people who care about creating a world full of health and free of suffering.
Ms.CoCoVanDerChic: At what age do you recommend parents start teaching children about a Vegan, earth friendly lifestyle?
Jessica Almy: My daughter has been vegan since birth, and we try to make choices that are kind to the earth. Different aspects of our lifestyle come up at different ages. First, I taught her that we don’t drink cow’s milk and eat chicken’s eggs because they belong to the cows and the chickens. Next, she asked about meat, and I explained that getting meat from an animal requires ending that animal’s life. Now that she’s six, we are beginning to get into more specifics — the pollution caused by industrial animal agriculture, why we participate in a farm share, the exploitation inherent in performing animal acts and dog racing, and the like.
The short answer is that it’s never too early to teach children about being kind to animals and the earth — it’s merely a matter of finding age-appropriate ways to do so. That’s part of the reason I love books and movies. They’re great conversation starters!
Ms.CoCoVanDerChic: How do you feel about the controversy surrounding a recently published book ‘Vegan is Love?’ Should parents shy away from teaching a topic to children because it is ‘too scary’?
Jessica Almy: I love our copy of Vegan Is Love! Ruby Roth’s new book is a delight, empowering children to create lives that they’re proud of by making compassionate choices. Ms. Roth methodically goes through the most prevalent ways in which our culture exploits animals, explaining them in simple terms ideal for kids, and then after each one, gives children more compassionate alternatives. Instead of supporting circuses with elephants and tigers, for example, we can go see acts like Cirque du Soleil, where every performer wants to perform.
The truth about what we do to animals is scary. If we don’t want to tell our children about it, then we ought to stop doing it. Ms. Roth’s book tells it like it is, in a way that’s appropriate for most kids 7 to 12. We’re underestimating children if we think that we need to lie to them about how society treats animals, rather than explain it accurately in a straightforward and age-appropriate way, and provide information about how to make kinder, more compassionate choices.
Ms.CoCoVanDerChic: What do you love most about creating your website veg books?
Jessica Almy: I love giving parents, caregivers, and teachers information about books and movies that allows them to make good decisions about media choices for the vegetarian and vegan kids in their lives. Together, we can raise children who value life, the connections between humans and other animals, and the need to protect the earth and all its inhabitants.
At times, life can get a little sticky.When you find yourself in a gooey mess, perhaps it is time to sweetly embrace the simple things. Take a deep breath, smell some hyacinths on a spring day, soak in a bubble bath, laugh with friends. or taste some comfort food. For some, simply allowing oneself to eat is a sticky mess that must be avoided at all costs. Forget about actually experiencing the sweet delight of food. Anorexia takes the ‘fun’ out of food
Here is one girl’s courageous rediscovery of life’s simple pleasures. They are out there. You just have to be open to a little stickiness and if it overflows, you can always lick your fingers and say, “I would rather get a little messy, than to hold back striving for unattainable perfection.” Let the syrup flow where it may, sticky as it may be, I won’t let it get in my way.
Thank you Erin O’Dwyer for sharing the secret to finding strength in syrup. Click below for a link to her blog … Strength and Syrup
http://keepingcourage.wordpress.com/2012/04/23/strength-and-syrup/
Q & A with Robin Chretien
Ms.CoCoVanDerChic: I understand Robin’s jeans are manufactured in the USA? Tell me more about the reason for that?
Robin Chretien: The reason that Robins’ Jean is manufactured in the United States is because although I am originally from France, I now reside here in Los Angeles and it’s a place that I love. I wanted my company to be where I am and to be able to create and manufacture here in United States is my dream.
Ms. CoCoVanDerChic: Do you consider Robin’s Jean a fair trade product, taking good care of the employees?
Robin Chretien: Yes, for me, it’s the only way to work. We are a family and that’s how the company works, with each employee having a specific job in the company and all of us working together for one end result which is creating, producing, manufacturing and providing the best product possible.
Ms. CoCoVanDerChic: Is it true that all the details and embellishments are done by hand?
Robin Chretien: Yes, it is true that all of the details from the cutting to assembling to finishing and studding. The whole process is done by hand with an amazing attention to detail and care. Studs are not glued but pressed one by one.
Ms.CoCoVanDerChic: Tell me more about the Robin’s Jean story?
Robin Chretien: Since I was a small child, my mother, who was a dress designer, always made all of my clothing. But my first pair of jeans were vintage patchwork flared jeans that I bought in St. Tropez, France at age 14. That day, I completely fell in love with the way the denim looked, the way the denim smelled and the way the denim becomes when you wash it. It fades and becomes even better over time. I came to the US in 1996 and designed for denim brands in Los Angeles. In 2005, I created Robin’s Jean because it’s always been my dream to have my own denim brand in the place where jeans originated from and the place that I love!
Ms.CoCoVanDerChic: Is the logo meant to symbolize Robin’s creative wings?
RobinChretien: The wings represent my dream of flying free and fast. I am a motorcycle enthusiast and for me the closest thing to flying is when I am on my Harley Davidson riding through the California hills. It’s the best feeling and the wings is my expression of that as well as a symbol of me striving for my dreams and making them come true.
CoCoVanDerChic: Would you say you view jeans as a blank canvas, a place to create your vision?
Robin Chretien: In a way, jeans are the canvas in which I create. I am blessed enough to have ideas and to be able to explore them immediately in our design studio in Downtown Los Angeles.
Ms.CoCoVanDerChic: Do you feel consumers are concerned about where the jeans they buy are made, more socially responsible these days?
Robin Chretien: I think that Robin’s Jean has always been aware of this, however, the world is now tuning in to Made in the USA as a quality brand of products that is bringing important and necessary work back into the United States. It gives the consumer pride in American-made products in a time where we are strengthening the economy and creating jobs in the U.S.
Ms.CoCoVanDerChic: What is your favorite thing about working for Robin’s jean?
Kim Dillard (Head of Public Relations): My favorite thing about working for Robin’s Jean is Robin Chretien. He is a kind, encouraging and supportive boss, who makes you feel like family, not an employee. He sets the tone for the entire company, so we all feel that way.
Ms.CoCoVanDerChic: Any other green facts about Robin’s jeans? Would he or is he considering using organic fabrics?
Robin Chretien: Robin’s Jean minimizes our carbon footprint by designing, producing and manufacturing our products locally in Downtown Los Angeles. All of our production happens here in the United States. This eliminates jet fuel and other pollutants that are caused by international trade. Organic fabrics are something we are currently exploring and developing.
Ms.CoCoVanDerChic: How does nature influence your designs?
Robin Chretien: I like the quietness of nature and I love to spend time alone. Nature inspires my creativity.
Ms.CoCoVanDerChic: Why is making jeans in the USA so important to you?
Robin Chretien: Making jeans in the USA is very important to me because it’s the origin of denim. I truly love the USA and it’s my way of giving back to this country.
Below Robin’s new red ‘Cuir’ jean … the look of leather, the comfort of leggings, sans the leather
Recently I had a Q & A with Elizabeth Olsen creator of Olsen Haus Pure Vegan. Not only is she passionate about fashion and design, she is passionate about the environment. The only differences she sees between mainstream fashion and vegan fashion are the materials and practices. Pure vegan unites fashion, function and design in a socially and environmentally responsible way without using animal products. Vegan fashion is the way of the future. The hardest obstacle perhaps is educating people.
In a label conscious world, how do you create the same haute couture look free of animals and animal cruelty? How do you inspire today’s youth to chose animal and cruelty free fashion?
By creating a product of integrity, classic style and education. Making people aware of the facts of what is happening to animals, the environment and the collective consciousness.
How did Pure Vegan start? What was the inspiration?
I have been a vegetarian since I was 15 years old, so over 20 years ago. I always thought there was something wrong with the way humans viewed and treated animals as lesser beings, beneath them. And, I am an artist who went to school for design. So ultimately merging design and my love for the environment was natural.
How was the transition from mainstream fashion to vegan cruelty-free fashion?
Before starting Olsen Haus Pure Vegan in 2008, Elizabeth was the creative director for labels like Tommy Hilfiger, Calvin Klein, Nine West and Anne Klein to name a few.
I don’t see ‘vegan’ fashion as being any different from mainstream fashion. I am selling in stores and on line to non-eco boutiques all over the world. If anything, the fashion that is out there now will be converting to vegan as consciousness evolves.
What is the biggest challenge to making Pure Vegan a success?
In the beginning, I did not realize how much time I would spend educating people. The public knows virtually nothing about leather and leather production. Being one of the few people with the knowledge and experience to speak about it is taxing.
Do you consider fair trade practices (no child labor, unfair labor practices) when developing Pure Vegan designs?
To me it seems funny that this ever has to be a topic of discussion. I conduct all of my business and life with high levels of ethical and moral standards. So my approach to manufacturing is no different. I have worked with the same factories for many years and I personally visit them often.
How do you find your products? What do you look for?
I source materials through the factories, trade shows and also manufacturers of eco-materials contact me.
Do you think vegan fashions will become more mainstream? Or will they remain a subculture?
I feel vegan will become the normal in everything from food to fashion, etc. As consciousness evolves, of course it is never as fast as I would like and in the meantime millions, or billions, of animals suffer.
What are your favorite looks?
I like classic looks that are flattering and comfortable without looking frumpy.
Tell us how to incorporate vegan fashion into corporate attire.
Shoes are the first. Get rid of leather. There are many options. Next. seek business attire without wool or silk. There are many options everywhere. Replace items as you go along.
Thank you Elizabeth!
1 
Could there be a cabin-in-the-woods-type place on East 76th Street on the Upper East Side of Manhattan? There could, and there is. I know, because I was there.
It’s called Jones Wood Foundry, owned by master chef Jason Hicks, who carefully and deliberately chose the name and the place for his cozy cabin-like restaurant, one of the oldest wooden structures in Manhattan. In this spot, once a foundry where manhole covers were made, the daily fare is decidedly British. But more of that later.
I was curious about the story behind Jones Wood Foundry, so I hunted up Jason and took a tour of his eatery. Jason scouted out many spots for his restaurant, he said, but none had the right feel. Not even, at first, the building he eventually chose. When he peered in the windows at first, he was disappointed. All he saw was a bar. But when he stepped inside and spotted a garden in the back, everything felt right. There is a panoramic view of the restaurant, no matter where you happen to be sitting.
Jason, who prides himself on the painstaking care he takes in everything he does, felt his restaurant needed a name that gave the place soul. He began researching the neighborhood and learned that the area once-upon-a-time was called Jones Wood. The name covered the area from East 66th Street to East 88th, in and around Third Avenue. It was all once called Post Road. Once, the area was almost forest-like, replete with trees and bushes and lush grass. The history books say it was an area where folks liked to have a good time. Could there be a better spot for a nifty restaurant?
When Jason learned about the manhole manufacturing that took place in a foundry in the building, the name hit him immediately! What else, he thought, than Jones Wood Foundry.
A manhole cover is used as the restaurant’s logo.
Jason is just looking to serve good food in an area that demands no less. His focus is on quality and excellent service. He cooks with local ingredients and uses recipes from National Trust Cookbook to create authentic British food. He wasn’t entirely sure how customers would take to the menu - bubble and squeak, toad in the wood, Yorkshire pudding, crumpets and kidney pie. But diners seem to be gobbling up the eats like a hungry Henry VIII, but certainly with better manners.
Everything is upcycled at Jones Wood Foundry, from the tables and chairs to the flatware. The silverware is from old hotels. A communal table is made from wood that came out of a mill next to a bistro Jason runs in Ridgefield, Connecticut, Luc’s Cafe.
I found the Union Jack hanging inside delightfully kitsch, and I loved the stained glass windows in the ceiling, which gave the place the look of an old English Cathedral. Sitting inside brought me back to childhood, when I was 8 years old and enjoying lunch with my grandparents in a London pub. I still remember the luscious smell of kippers, a tomato omelet and orange crush.
Jones Wood Foundry is a warm neighborhood spot with quality English food, minus the stuffiness. Hope to see you there soon old chap!
Can’t Beet These Eggs.
Hard boil eggs with fresh beets and vinegar to get a purplish red all natural dye. 12-20 minutes depending on the size of the egg. When the eggs are done, take them off the stove and let them soak in beet dye for about an hour, turn the eggs occasionally. Oh, when you are done, you have deliciously picked beets. Now it’s time to hide the eggs for the Easter egg hunt.
Rockin’ Robin - Spice it Up With This Vegan Cupcake
Cayenne chocolate cupcake with blue margarita frosting. Start with a chocolate cake mix. If you are gluten free, I recommend Pamela’s Chocolate Cake Mix. Add cayenne pepper and cinnamon to the mix. If you want to get a boost of protein, mix in some Sunwarrior protein powder. I confess,I cheated a bit on the frosting … Betty Crocker Whipped White mixed with a drop blue food coloring, lime juice and colored sugar. Voila.
