The site: a historic fishing captain’s house built in Sag Harbor in the 1750s. It features original timber beams, uneven floors, surprising nooks and crannies, and, as many will attest, a very friendly ghost. After stripping the home to expose its humble beauty, the quaint white house continues to sit on the idyllic main thoroughfare of the small fishing village. wellNEST is truly a special addition to the community. It continues to symbolize the temple of our bodies and the sustainability and balance of life we all strive to achieve.

It started with Richard Ash, MD, a New York City Internist. Through his difficult battle with Inflammatory Arthritis, he discovered his body began to reject toxic medications prescribed to him. He sought a better way to heal – through altering his body’s PH balance and monitoring hypersensitivity reactions to his everyday diet and environment.

That transformation changed both his life and the way he practiced medicine. He founded The Ash Center in New York and, since then, has been educating the public for 17 years through appearances and on his radio talk show, “Sick and Tired of Being Sick and Tired” on WOR 710AM.

Richard Ash, MD believes that healing alternatives ought to be made accessible to everyone and therefore Founded wellNEST.  Through his passion and commitment to natural healthy living, a new movement, Wellnest, was born.

wellNEST offers a wide array of nutraceutical vitamins from renowned doctor and healing specialist, Richard Ash, MD. Additionally, wellNEST houses a gallery of beautiful, Le Labo parfumerie, eco-practical housewares, personal care items, handmade wooden eyeglasses and the finest cold-pressed organic juices, juice cleanses and raw food delicacies on the East End.

Sag Harbor, NY – wellNEST is a unique experience where a healthier way of living is not only good for you, but looks good too.

Nestled in the village of Sag Harbor, wellNEST brings people together to share a journey of sustainable health and overall wellbeing.

Since wellNEST opened its doors, its mission has been to welcome you and your families into a “nest” where a knowledgeable, warm staff shares vital information regarding how you and your family can live a better life – from the inside out.

 Candied Pancetta/ Goats Cheese/ Aged Balsamic


2 x bags 'leafy-style lettuce' aka not the stalky bitter stuff or such, try and get two or three different types (no iceberg!) Or as would be a more preferred option - one of two heads of fresh lettuce.
1 x punnet of cherry tomatoes sliced in half, I like to mix up whatever ones/colours are in season.
1 x bunch of spring onions/scallions, sliced (optional)
1 x large handful of cashew nuts
1 x ruby red grapefruit (Note: this variety is less sour, I wouldn't recommend using a reg. grapefruit if you can't find a ruby red one, omit is no ruby varieties are to be found).
1 x block of good goats cheese (or you can use Persian feta)
12 very thinly sliced, good quality pancetta
1 x tbsp runny honey or maple syrup


1. Wash and dry lettuce, slice tomatoes into halves or quarters, break feta or goats cheese into chunks (size is up to you).
2. Peel and de-pith your grapefruit, slice into segments.
3. Into a large serving bowl, place the lettuce, tomatoes, spring onions, cashews, grapefruit, goats/feta cheese (I normally do it in 2 or 3 layers so all the good stuff isn't just sitting on the top) and set aside.
4. Place the pancetta into a baking tray and drizzle a tablespoon or so of honey (or maple syrup if you prefer) over the meat.
5. Grill the pancetta (keeping a good eye on it as the honey can cause it to burn easier) and when cooked, cool slightly then crumble all over the salad.


4-6 tbsp good aged balsamic vinegar
1 large dollop (large tbsp) wholegrain mustard
Combine and drizzle all over salad.


Brasilia’s designers, urban planner Lúcio Costa and architect Oscar Niemeyer, had shaped it to embody the most progressive political, social, and aesthetic concepts.

A new book of photographs by Marcel Gautherot, “Building Brasilia,” that documents the city’s construction and early years, evokes these ideals with great power. Brasilia was conceived with great faith in modernity and democracy, which is captured here perfectly.

Gautherot was a Paris-born photographer who trained as an architect and worked as an ethnographic photographer in the 1930’s, traveling within Mexico and Brazil to document traditional cultures.

After serving in the French army in Senegal during World War II, he returned to Brazil and began a photography practice. There he crossed paths with Niemeyer, who would begin working with Costa on plans for the new city in 1956.

At Niemeyer’s encouraging, Gautherot visited Brasilia repeatedly as it was under construction from 1957 to 1960, and then again several times in the 1970’s.

by Planet
Radish Salad With Yuzu Vinaigrette

In the U.S., yuzu juice is sold in bottled form in Japanese markets. If you can’t find it, use a combination of tangerine, grapefruit, and lemon juices. Radish sprouts are also available in Japanese and gourmet/health food markets. Serves 4.


1 daikon radish, cut into 2 inch batons
1 small bunch of red radishes, thinly sliced
1 package of radish sprouts
2 tablespoons yuzu juice
1.5 tablespoons grapeseed oil
1 tablespoon mirin (Japanese sweet rice wine)
freshly ground black pepper (optional)
basil oil for drizzling (recipe below)


Combine yuzu juice and grapeseed oil in a small bowl and whisk till emulsified. Add mirin slowly to taste, adjusting amount until the acidity of the yuzu is balanced out. Add a generous pinch of salt, and black pepper if desired. In a medium bowl, toss daikon batons with enough vinaigrette to lightly coat. Top with red radish rounds and radish sprouts. Serve with a drizzle of basil oil.

Basil Oil

Adapted from Michael Chiarello. Grapeseed oil has a very subtle, light flavor, which allows the essence of the basil to shine through.
2 cups basil leaves
1 cup grapeseed oil

In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl.

Immediately strain the oil again through a flat-bottomed or cone paper filter. If the filter clogs, you may need to change the filter partway through. It’s okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Store in an airtight jar in a cool, dark place or refrigerate.

by à la mode

by Luxury Culture

Bistrot Bruno Loubet and The Zetter Group believe that the health and happiness of future generations is dependent on us committing to sustainable ways of living and working.

We recognize that it is our responsibility to reduce our negative impact upon the environment and raise the awareness of our staff and guests so that they can help us achieve our goals for sustainability.

Bistrot Bruno Loubet is committed to integrating leading environmental practices in to our business and to continually exploring new ideas for improving our environmental performance.

We are focusing on practices aimed at:
•Energy Management - To reduce our consumption of energy (Electricity, LPG, Fuel Oil, Diesel and Petrol) with aim to become carbon neutral.
•Waste Management - To reduce the overall volume of waste as well as maximize recycled proportion.

•Supplier Management - To work with suppliers that share our sustainability commitment.
•Staff - To raise environmental awareness and make sustainability part of our staff culture.
•Guests - To raise awareness and actively promote and encourage green initiatives.

We recognize that we are still in the early stages of implementing the changes that will be necessary to achieve our long term goal of a sustainable future.

It is however our ambition to become an example of environmental best practice within the London Restaurant industry and wherever possible make initiatives as fun as possible!

by Remodelista & Bistrot Bruno Loubet



Não pude ficar indiferente ao fabuloso casting do desfile Outono/Inverno 2011 de Walter Van Beirendonck.

Meninos negros, lindos, absolutamente focados, criando um ideal de mundos díspares que se tocam: o glacial com o tropicalizado; o africano e o nórdico; o grafismo étnico com a alfaiataria.

Mas com uma relevância e atualidade, que só estilistas autênticos como Walter, sabem produzir.  

Além do casting, o styling foi bem conduzido com soluções inteligentes na composição cromática, o que nem sempre acontece quando estilistas resolvem apostar na cor em coleções masculinas. Houve um equilíbrio de tons crus com o colorido vibrante que permeia a coleção.

As proporções amplas dominam, mas vemos também formas mais concisas em alguns looks desfilados.  

Ponto alto da modelagem, sem dúvida, foram os blazers desestruturados com abertura lateral. Conferindo movimento e audácia à alfaiataria.

Aliás, audácia não faltou ao hair stylist, que incorporou no penteado de alguns modelos o sentido que Walter VB tem pra moda, o de antena que capta o Zeitgeist e aponta para novas direções.

Em entrevista à Dazed, Walter falou que se inspirou num "tipo de xamanismo" e que sente que "estamos indo rumo a um novo mundo espiritual". Tomara.

texto by Van Mariano
fotos by Dazed & Confused
Elektra Bakery
Toda cidade merece uma padaria como essa.

A padaria Elektra era assim.

Passou por uma repaginada...

                                                                          E agora é outra.

   Gostei desse projeto porque ele revela não só uma preocupação com a aparência, mas com o bem-estar dos clientes.  

           E isso pode ser atestado se observarmos a qualidade do "carro-chefe" do local: o pão.

A Gastronomia é uma área generosa, por isso mesmo não são necessários muitos artifícios para conseguir bons resultados.

Uma gestão eficiente, respeito ao cliente e, sobretudo, ao produto que se vende, são os ingredientes óbvios e necessários para que "Elektras" surjam por aí.

TOMMY TON 2010 Best Dressed List

2010 Best Dressed List

Giovanna Battaglia

Vinka Gazinskaya

Vanessa Traina

Aurora Sansone

Yasmin Sewell

Shala Monroque

Emmanuelle Alt

Milan Vukmirovic

by Style