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APRIL & MAY MAG AZIN E ISSUE #3 | INSPIRATION | 2014
CELIA SUNSHINE
COVER BY:
REBECCA BRIALLU
Zoe R., 16, North Carolina (more photos on pg. 23)
Editor + Magazine Layout Designer Web Editor + Graphic Designer
AUTUMN PRAIRIE Editor + Writer
GUINEVERE ROMANI Editor + Writer
WELCOME . . .
to issue 3 of April & May magazine! In this third issue you may notice some slight changes. 1. Our design inside has changed! We hope this will make it easier and more enjoyable to read. And we'd love to hear what you think! 2. Our Soil Sisters (saving the earth) and Beneath the Stars (astronomy) sections have been combined to create Earth & Sky. We will still feature these sections, but now they are under the same name. Overall we hope you feel utterly inspired after reading this issue! -Celia, Rebecca, Autumn and Guinevere
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This issue is dedicated in loving memory of: Sophie S. Author of the poem "Be Loud". April & May Issue 2 page 38 August 30th 2013 You are and always will be as glowing as your poem, Sophie. You are an inspiration.
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CONTENTS cover
by zoe r.
1 welcome 2 be loud sophie dedication
the april & may staff shares their inspirations
38 contribute the music issue
3 contents
39 connect & subscribe
4 recipes
40 back to back
earl grey eclairs
7 fashion
how to draw and paint fashions review
11 interviews
stephanie kilgast - miniature clay food artist
17 earth
bee postive - saving our sweet friends
20 through the lens photos by zoe r.
25 artmongst ourselves
illustrations by maya bluestar
28 fiction addiction
story by brenna everly
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32 our inspirations
we say our farewell
SUGAR & SPICE
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EARL GREY ECLAIRS Sophia H., 16, New York
INGREDIENTS
----------------------------------Biscuit Topping: TIP:
Since this recipe ueses the metric system of measuring ingredients, (for better and more accurate results) make sure you have on hand both, metric measuring cups and a metric scale.
DIRECTIONS
100 grams unsalted butter, very cold 125 grams cake flour 125 grams caster sugar 5 milliliters pure vanilla extract
Choux Pastry: 120 grams cake flour 100 milliliters whole milk 100 milliliters water 10 grams caster sugar 1 pinch salt 80 grams unsalted butter 4 large eggs
Lightened Crème Pâtissière 15 grams of loose earl grey tea leaves (or about 5 tea bags) 400 milliliters of whole milk 4 egg yolks 80 grams caster sugar 30 grams corn starch 25 grams unsalted butter 240 milliliters of double cream
---------------------------------------------------------------MAKES ABOUT 20 ECLAIRS
For the biscuit topping: Cut the chilled butter into small pieces, then mix together with the flour, sugar and vanilla till well combined. Bring the mixture together into a ball by hand and refrigerate for an hour.
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For the choux: While the topping mixture is chilling, preheat the oven to 350 degrees F and melt the butter into the milk in a saucepan and bring to a simmer. Add the flour, sugar and salt all at once and rapidly mix with a wooden spoon till the dough comes together into a ball and there is a thin layer forming on the bottom of the pan. --
--Transfer the dough to a bowl and mix in the eggs with a wooden spoon, one at a time, till the dough is smooth and glossy. Fill a large piping bag with a 1″/ 2.5cm round tip and pipe out long shapes about 10cm long onto a tray lined with baking paper. Make sure to leave about 10cm between each pastry to leave room for them to spread. Contiund on pg. 6
For the choux: (continued) Once this is done, take the biscuit topping out of the fridge and lightly knead to soften, then place between two sheets of non-stick baking paper or plastic wrap and roll flat to about 1-2mm thick. Cut into rectangles about 4cm x 12cm, to make sure that it completely covers the eclairs and hangs off the sides. Place each rectangle of biscuit topping on top of each eclair, then bake for 10 minutes, then prop the oven door open about 3mm (the handle of a wooden spoon is great for this) and allow to bake for another 20 minutes or till they are golden on top and fully puffed up. Set aside to cool before filling. Best eaten within a day of filling (unfilled pastries can be stored in an airtight container for up to one week). Want to see more of Sophia's sweets? You're in luck! Check out more of Sophia's treats at her baking blog:
For the cream: Whisk together the egg yolks and sugar, then add the corn starch and whisk till mixture becomes pale yellow and thickened. Set aside and scrape the vanilla into the milk and bring to a simmer. Slowly pour the milk into the egg yolk mixture in a thin stream while constantly beating. Pour back into the saucepan and bring to a boil while whisking, making sure to scrape down the sides. Leave the mixture to cool for about 10 minutes so that it’s no longer boiling, then briskly whisk in the butter till the mixture is smooth and glossy. Scrape the mixture into a non-reactive bowl and keep tightly covered with plastic wrap till ready to use. Once you’re ready to fill the eclairs, beat the cream to firm peaks then carefully mix together the cream and the pastry cream with a spatula. Fill a piping bag with the mixture then pipe each eclair with the pastry cream in three places and dust with icing sugar before serving.
http://sophiasbaking.blogspot.com/ 6| APRIL & MAY
FASHION "Fashion is not something that exists in dresses only. Fashion is in the sky, in the street, fashion has to do with ideas, the way we live, what is happening." --Coco Chanel
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HOW TO PAINT AND DRAW FASHIONS By: Viola French A Walter T. Foster Publicaton
I have loved looking over this How To Paint and Draw Fashions book ever since I was around 8 years old. The page with the drawings of eyes and noses has always intruiged me. --Celia Sunshine
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INTERVIEWS
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All Rights Reserved, Š 2013 by Stephanie Kilgast (photos)
Stephanie Kilgast, owner and miniaturist of PetitPlat' (tiny plate). . . Creates stunningly realstic tiny miniatures of food, that has our stomachs grumbling and our minds blown all at once.
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STÉPHANIE KILGAST INTERVIEWED BY | GUINEVERE ROMANI INTERVIEW WITH |
.............................................................
A&M (APRIL & MAY): DID YOU ALWAYS WANT TO
A&M: WHAT WAS ONE OF THE CHALLENGES
BE AN ARTIST? IF NOT, WHAT ELSE DID YOU WANT
YOU'VE HAD TO OVERCOME AS AN ARTIST? HOW
TO BE AND WHAT CHANGED YOUR MIND?
DID YOU WORK THROUGH IT?
When I was between 4 and 7 I wanted to become an artist. I had a "phase" in school (around 7-9) when I wanted to become a lawyer and then a child judge (I loved watching crime stories and films - hasn't changed). I stopped worrying for a while and around 15, since I was good in maths and arts I thought, bingo! Architect! Which I did study for (I have a master degree in architecture). But the world of architecture isn't all shiny and creative and during my studies I stumbled upon miniatures, for which I felt the first time a real passion. The choice was made :)
SK:
SK (STÉPHANIE KILGAST):
As any working artists I had to see if I could live from my dream, which I managed in about 1 year. Also I had to finish my master degree in architecture (that was the reasonable thing to do) however at that time, I knew I didn't want to work as an architect, so that was a bit hard on me. Don't regret passing the degree though. It gives you credibility. Try to explain to someone that you "sculpt miniature food for a living" they will look at your weirdly and at that point you get out your ace "but I also have a master in architecture"... ^^'
WHAT DO YOU WISH YOU HAD KNOWN WHEN YOU WERE YOUNGER ABOUT LIFE, BUSINESS, OR THE WORLD?
I grew up in a single-parented home with my Mum. I did and still do see my Dad and we have a very good relationship, but my Mum did educate me. Now if you live as an only kid with only your Mum, you basically are given a lot of responsibilities at a young age. So I learned early how to manage life. My Mum always supported me, so I always pretty much did what I wanted to. (However I'm one of those easy, reasonable kids who are good at school, never do something bad and hardly party). Mum did a wonderful job, putting me first all the time, at a point where I actually told her sometimes, no, don't forget yourself :) I love her a lot.
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A&M: WHAT HOBBIES DO YOU HAVE BESIDES CREATING MINIATURE FOOD? DO YOU LIKE PAINTING OR COOKING?
I like creating in general, I did paint a lot before discovering the miniature sculpting, but I just put out some of the pieces I did, and as soon as I have a bigger atelier I think I'll paint again. I cook a lot and I love to cook. I search a lot of recipes online, especially since we hardly eat meat now (for health reason but also for our planet - but that's not the debate here). SK:
I bake as well :) I hope to have a house soon (we're looking for one) to have a veggie garden! Oh boy that will be good! :) I also love to read epic fantasy and epic medieval (whatever it's called) and postapocalyptic stories. And if it's fun on top of that, goodie! (May I suggest to you Jasper Forde, Robin Hood and the Hitch Hiker's Guide to The Galaxy).
Oh and last but not least, I like to play video games. Easy short online games like (I admit it) chefville (hey it's about food!) but also on my phone : Plants vs Zombies. And then the puzzle/thinking games like "Mouse" (but they are many versions of that one) and Memory Trainer and "Little Things Forever" and "Dropwords". I don't play all that much, but all those short games can be a nice break if you need one.
A&M: WHAT DO YOU DO WHEN YOU'RE UNSATISFIED WITH YOUR WORK?
I trash it and start again. Or if I'm a bit more lucid, I will sell it for less and clearly state that I dislike it, but objectively it's not that bad :D SK:
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A&M: IS THERE A MESSAGE THAT YOU WOULD GIVE
A&M: WHAT FACTORS AFFECT YOUR ART (SEASON,
TO GIRLS TODAY WHO WOULD TO BE ARTISTS
MOOD, SETTING, ETC.)?
WHEN THEY ARE OLDER?
Never give up. Becoming an artist is never easy because the world will tell you that you're wrong. You will not earn enough money to live at the beginning and you'll have to struggle to get your name out there. There's no secret behind it, just hard work. SK:
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Colors, memories, political engagement and Christmas (the other seasons I don't really care about in my work hehe). SK:
A&M: DO YOU HAVE A FAVORITE MINIATURE ART PIECE THAT YOU'VE CREATED?
Right now I'm thinking a lot about my breakfast buffet I made. It's still in Shanghai and I can't wait to get it home :) I love breakfast buffets, I love bread and fruit and jam and juices. I probably could live on bread and fruits. And I always enjoyed the breakfast buffet when we were on holidays with my Mum. (now I usually will skip the hotel breakfast to save some money and get juice and bakery stuff from a store (or bring it with me) ^^') SK:
STÉPHANIE KILGAST. . .is a miniaturist specializing in miniature food. She lives in France.
www.petitplat.com.fr/ www.flickr.com/petitplat
To find more of her work visit her website or Flickr.
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EARTH & SKY "We ought to do good to others as simply as a horse runs, or a bee makes honey, or a vine bears grapes season after season without thinking of the grapes it has borne." --Marcus Aurelius
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EARTH
BEE POSITIVE Written and Photographed by | Autumn Prairie With a side note by | The April & May Staff
My backyard is similar to a lot of others. It has trees, grass, flowers‌ bees. Perhaps I have a few more than average. A couple of years ago, I signed up for a beekeeping project through my 4-H club. I was able to visit hives, learn about bees and how to inspect and care for them. I gained a lot of knowledge about beekeeping through the project, and I was interested in having my own hive. This spring, we installed one colony. I have enjoyed watching them and monitoring their progress. A lot of people are apprehensive around these insects, especially in large numbers, and I understand that well. However, since having my own hive I feel much more at ease. They are gentle and hardworking creatures; completely unique and important. It concerns me that bees could be in trouble.
Colony Collapse Disorder, or CCD, was discovered around 2006, when beekeepers found something missing from their hives—the bees. According to the US Department of Agriculture, 1/3 of our diet requires pollination, primarily by honeybees. Some crops are more dependent than others. Honeybees are indispensible to almonds, for example, which heavily rely on these insects to pollinate them. Demonstrating the importance of bees’ contribution to agriculture, a Whole Foods Market in Rhode Island temporarily removed produce that were derived from plants requiring pollination. More than half of its 453 items disappeared. Declining bee populations could start a chain reaction in the food industry. Loss of colonies could cause
commercial beekeepers to shut down their operations, making it more difficult for farmers to find bees to pollinate their crops. This might result in a failed or limited harvest, driving up the price for consumers. Coconut, sunflower, and cotton need to be pollinated as well. These plants are used for fats and oils. Cotton is heavily used for fiber in clothing and other textile products. Bees are also used to pollinate alfalfa, a crop that is often cultivated to feed livestock such as cows. By taking away part of their diet, meat and dairy products may become harder to produce. Honey and other products that come from the hive are also often used in cosmetics. Evidently, declining populations of bees also cause the honey industry to suffer.
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Scientists and researchers have not concluded that one aspect has caused Colony Collapse Disorder. Some believe that pesticides and insecticides are negatively impacting colonies. Others think that bee’s immune systems are weakened from malnutrition and therefore are more susceptible to diseases and parasite. Many agree that it is caused by multiple factors. The contribution that bees give to society is an important one. If humans want to continue about in their current lifestyle, it is detrimental that they figure out how to solve this problem before it is too late. Bees are fascinating and beautiful insects that deserve to be protected.
TIP:
Clover flowers, a substantial food for honeybees, tends to grow commonly in urban area lawns and grassy passages. Instead of keeping your front lawn trimmed of clover flowers, let the flowers blossom in your yard. This not only saves gasoline if you are using an gasolinepowered lawnmower, but also helps honey bees and bumble bees with food. And for another plus, your lawn will catch folks fancy with the droplets of white spread about!
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THROUGH THE LENS
“You don't make a photograph just with a camera. You bring to the act of photography all the pictures you have seen, the books you have read, the music you have heard, the people you have loved.” ―Ansel Adams
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Photographs by | Zoe R., 16, North Carolina
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ARTMONGST OURSELVES "Create the things you wish existed." --Unknown
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By: Maya Bluestar, 11, South Carolina
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By: Maya Bluestar, 11, South Carolina
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FICTION ADDICTION “There is nothing to writing. All you do is sit down at a typewriter and bleed.” ―Ernest Hemingway
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FORGOTTEN
Winner of the Gold Key Regional Scholastic Art & Writing Awards!
By | Brenna Everly, 15, North Carolina, USA
I was in love with her. I always had been, standing faithfully by her side, watching her as she grew, loving her. She didn’t know of course. It almost never worked that way, to my chagrin. I wouldn’t let it matter. I would stay by her even in her ignorance, forever and a day. She had begun to ignore me. I didn’t let her know it bothered me. That would make her frown. And her smile was much lovelier than her frown. I wouldn’t tell her. When we were kids—that was when she listened to me, played with me every day, filled my heart with feelings. Her mother approved of me.
Her mother would smile warmly. “Have fun! Be back in time for supper!” My love would stop, whip around, eyes hopeful. “Can Georgy come to supper?” “Of course,” her mother said. At dinner she’d share her plate, me never wanting too much food. “Does Georgy like the chicken?” Her father liked me, too. “Oh, yes! It’s his favorite part of the meal!” She’d reach forward and begin piling chicken on her plate. I didn’t want that much, but if she asked me to eat it—I would in a heartbeat. Her mother would eye her. “And I’m guessing it’s your favorite too?”
She’d always say, “Are you going to play with Georgy again?”
My love would squirm in her chair. “Nope! This is all his!”
She, that beautiful she—my love—would reply, “Yes, Mama!” With a huge grin on her face.
“Mmm-hmm.”
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I sighed and began to eat.
FORGOTTEN | BRENNA EVERLY
My favorite time spent with her was when we’d go on picnics. She always prepared the loveliest foods—doughnuts and bananas and cupcakes and sausages. Sausages were my favorite food. We’d talk and eat and then she’d ask me to help her. I always did. She was a damsel and damsels did always seem to be in distress. I had to cross lava pools, climb cliffs, fight dragons. The end result was what kept me going every time. Sometimes I got injured. Sometimes I almost died. Miracles kept me alive; they kept me alive for her. When we were young, she was accessible. Open. She told me everything. And then she grew. She grew older, more beautiful, more cold. She pushed me aside and began to talk to other people. Other boys. And I waited. “Hey, Cassie,” a young man called. He was handsome, smart. She liked him.
She smiled at him, flirtatiously, and called “hey” back. She was walking to her next class. She was in college, twenty, doing well for herself. He would end up being her third boyfriend. I hadn’t talked to her in years. My heart ached, threatening to burst without her. Had she forgotten me? Her friend, her confidant, the one who was always there for her? She had. And I cried. She was thirty-four now, married with children. Two of them. Perfect little kids. I still loved her. I still waited. She was talking with her mother. It was a holiday of some sort, with oranges and reds everywhere, crisp air, and a sweet smell floating through the house. They were talking about memories, old times, when she was a child. When she remembered me.
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FORGOTTEN | BRENNA EVERLY
My breath caught in my throat. Would they remember? Would she see me, that I was sitting right there, that I was waiting? Her mother laughed. “Yes, and what about, oh, what was his name, was it—Jackson?” She smiled, eyes crinkling slightly at the corners. “No, but close. It was Georgy.” I nearly died. She remembered! I got ready for her to turn, to see me, to tell me she loved me too, she always had, and would I be hers? She didn’t. Her mother continued talking. “Oh, right! Yes, Georgy. What happened to him? He was such a nice fellow.” Yes! Yes, I was! I am! I was nearly crying. Why couldn’t she see me? “Oh, you know what happens. I grew up. But he was such a great friend for a while.” “Yes, I know how it is,” her mother replied, “times change, people grow. He was my favorite; did you know that? I was glad you kept him the longest.”
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“Yeah,” she smiled warmly. “Me too.” I couldn’t believe my ears. She remembered me, yet chose to ignore me. Chose to ignore that I still existed, that I didn’t just disappear. I bit my lip and calmed my breathing. There was still hope. She could realize her folly; she could still come to me at last. I still loved her. I could wait.
OUR INSPIRATIONS ---------------------Staff members Autumn Prairie, Celia Sunshine and Rebecca Briallu of April & May tell us about their inspiration and where they find it in words and images.
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AUTUMN Editor and writer
I find books to be endlessly inspiring. For me, it isn't so much about the specific novel or author, but the message that any given book might present. Reading has influenced history so greatly and it continues to provide people with new perspectives and curiosity. A few people in history that stand out to me as inspirations include Rachel Carson for her environmental efforts, and the Alcott family. I admire Louisa for her writing and success. I also appreciate her father, Bronson, for his work and ideas about education.
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The world is an inspiring place. I love learning about different customs, clothing, and cultural traditions around the globe. I enjoy traveling and exploring new places; it's something that I always want to do.
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CELIA Editor and Magazine Layout Designer "Be yourself, everyone else is already taken." --Oscar Wilde The first time I heard this quote it was on the back of a juice box at a pool. It was a hot, and the quote hit me just as the juice hit my insides. It made me realize how different we all are. Since that day I have admired and been inspired by that quote. It reminds me how we all have our own stories playing, our own minds rolling. Our own thoughts singular in a pool of others.
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Inspiration for me is practically everything. I love noticing and appreciating little things like salt and pepper on food and powdered sugar on desserts. The word crinkling (it just has this nice ring to it), and dancing and singing to radio music like there is no tomorrow. I'm inspired by magazines, and all of the people who help and contribute to this very one. Learning new things is constantly exhilarating to me also. And I love that the stars and universe could go on forever and ever and we'll never know just how far it really does go.
I like the smell of coffee (seriously, don't we all?) and the gorgeous light in the morning on my kitchen counter. I love doing art and seeing other people do art and projects. The ability that art has to allow yourself to completely shut off the world so its only you, paper and a pen is something I hope I never get tired of.
Lastily, seeing people make things they've dreamed happen, is to me the most inspiring thing of all. We all want to show the world who we are, and when someone opens one of the many doors of themselves to the world, it makes me realize how much potential I have as well. So dream and dream even the impossible dreams. Because as Audrey Hepburn once said: "Nothing is impossible, the word itself says: I'm possible!".
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REBECCA Web Editor, Graphic Designer
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CONTRIBUTE TO
ISSUE FOUR THE MUSIC ISSUE
By contributing your work you are offering a piece of who you are. We look for fresh and creative ways to showcase fashion, art, astronomy, helping the earth, poetry/literature, food, book reviews and photographs all through girls self-expression. When submitting, think outside of the box. Get inspired by who you are and things you love and what surrounds you. Let your writing and art reveal yourself and what you love to do. We love seeing projects other girls are doing and featuring this in our magazine!
Guidelines for submitting content:
-All content must be your own. -All articles/essays work best around either 500-800 words. -Photos and artwork should be sent as jpegs or tifs. -DIYs are best with pictures but if you can’t take pictures, we will try to find someone who can take them to go alongside it. -Please send any drawings/paintings/collages as scanned jpegs/tifs. -Recipes can be sweet or savory. -Word limit for stories is 2,500. Though if it goes over a bit send it along anyways. Please specify when submitting your story if it has been published in any other publications and if so what. Thanks!
FOR MORE INFORMATION ON HOW TO SUBMIT VISIT www.aprilandmaymagazine.com/magsubmit/ 38 | APRIL & MAY
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FOR MORE INFORMATION VISIT www.aprilandmaymagazine.com /subscribe/
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BACK TO BACK
As always, a big thank you to everyone who put in their time for this issue. Each of you went above and beyond to make issue 3 inspiring. Thank you all for that! Cheers! Celia Sunshine
AUTUMN PRAIRIE
SOPHIA H.
GUINEVERE ROMANI
ZOE R.
REBECCA BRIALLU
MAYA L.
STEPHANIE KILGAST
BRENNA K.
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APRIL & MAY MAGAZINE ISSUE 3 - INSPIRATION