DU JOUR // CIARA RUDAS
The lullaby coming from the canyon, Ciara has always been writing and singing with her guitar. From her days growing up in Columbia to restaurants on the westide of Los Angeles, the music has never left her. Now with her debut album out under the MICELF, she finds herself doing what she’s always dreamed of, touring: from around the States to a handful of summer shows in Europe. We spent a days with her back in the formative days of the album, poking around her Topanga Canyon hobbit home, and eating lunch under the trees.
NATALIA DELGADO: RENAISSANCE WOMAN
From restaurants in Los Angeles to productions, teaching, and writing in the Bay, the woman is a force and going, going, the spring waters always flowing, and always one eye on her roots. We ran into her at one of our inaugural industry night open mic nights at WOODS OUTBOUND in the Outer Sunset where she read her poem I AM // YO SOY.
LE GREAT OUTDOOR: San Onofre
CHEF and I decided it was high time to start putting together a cookbook. Everything would be cooked on fire, outside. We drove down to San Onofre with some boards to cook on the beach and hopefully catch some tasty waves.
MATT TILLQUIST: CHE FICO! ALIMENTARIIt was a special place, truly, and he was there until the somber end. The downstairs Alimentari was Matt’s fortress in the night. In the day he wrote. He’s still writing now, and has taken the opportunity to take his culinary prowess to
DU JOUR // JOSEPH LOPEZ
We followed Kansas City-native skater & chef Joesph Lopez through the streets of Silver Lake on the hunt for a couple ripe skate spots and a hearty plate of Bangladeshi food.
M U S I C
PENN STATION byNick Dellas
FOLDS by MICELFwith Ciara Rudas
LE GREAT OUTDOOR: The Dinner
STARTING the day with a sesh at the Venice Bowls; making the best of a quick surf at the Venice Breakwater; scouring the Santa Monica Farmer’s Market for the best ingredients and finishing the day with an outdoor dinner event. This is Chef Rudy Beuve’s bread and butter.
STARTING the day with a sesh at the Venice Bowls; making the best of a quick surf at the Venice Breakwater; scouring the Santa Monica Farmer’s Market for the best ingredients and finishing the day with an outdoor dinner event. This is Chef Rudy Beuve’s bread and butter.
BRIOCHE: a short film by HOUSE SHOES
A short film about making brioche and the memories it evokes. Made for Oshione Bakery, an all gluten free bakery on the edge of Viktoriapark in Kreuzberg, Berlin.
BUTCHER’S BIKE: a quick take with JOSH MELARA from STANDING’S BUTCHERYTHE day was ripe for a ride and I also wanted some ramen. I’d promised Sophia I’d come to visit. It’s been months since she left Gjusta.
S H O P
SCHROEDINGER’SI’ve been taking photographs since 2009 so I guess I can finally say I’ve done something for “over a decade.” It’s getting pretty close with restaurant work too; I don’t know if there’s any correlation there…
MINH’S THIT HEO KHO TRUNGCaramelized pork and eggs (Khmer: ខសាច់ជ្រូក, khor săch chruk, Vietnamese: thịt kho tàu) is a Cambodian and Vietnamese dish traditionally consisting of small pieces of marinated pork and boiled eggs braised in coconut juice.