Stella Spoils 3.7.19

Kris

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@ROSACOPADO

Jaén, Spain

@GIULIGARTNER

Réunion, Reunion

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Born out of a desire for a more authentic, fulfilling and kind approach to fashion–one that celebrates aesthetics within sustainability–STORY mfg.'s beautiful line of clothing is a breath of freshness and beauty in the garment game. Created by a husband and wife team and a large group of dyers, weavers, embroiderers, and tailors in their atelier in the Indian forest, the quality, style, and consciousness within creating coming out of this brand is pretty unreal. A new favorite from them is the Shorty Tie Dye Cotton Shirt; made using traditional dyeing techniques and organic materials, it's cut for a perfectly loose, airy fit. Pick it up below.

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P A R T N E R   S P O I L S
The key to a healthy mouth isn’t a toothbrush with extra bells and bristles. It’s quip, a simpler electric brush that's easier than any other to use at home, in the shower, on the road, or wherever you might find yourself needing a quick brush. Timed sonic vibrations help to build good dental hygiene habits and an on-the-go travel cover make it easy to store in your bag. Brush head refills are cheap and easily delivered so you never need to go to the store. Get your first refill free below.
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THE NEW YORKER
In 1965, the legendary Lyonnais chef Paul Bocuse, who had just earned his third Michelin star, travelled to Japan. In Osaka, he met with Shizuo Tsuji, a former crime reporter who, in his late twenties, decided to pursue his passion for classical French and Japanese cuisines by opening a cooking school. Tsuji introduced Bocuse to kaiseki, an elaborate, formal meal that is considered the pinnacle of Japanese cuisine. Kaiseki is not a specific dish or technique but a format, often involving a dozen or more tiny courses. It shares a history with the austere rituals of the Japanese tea ceremony, and incorporates aesthetic elements from Japanese art forms such as calligraphy and flower arranging. In its exactitude and restraint, Bocuse saw an approach that was in many ways the very opposite of decadent French haute cuisine. Returning to Lyon, he drew upon the principles of kaiseki as he pioneered what became known as nouvelle cuisine, a modern reimagining of French cooking that emphasized seasonality, the quality of ingredients, and a dramatic procession of plates composed with painterly flair.
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