A Very Green Holiday by luri and wilma magazine

luri & wilma

Holiday 2013

A smart magazine for smart ladies!

Gift guides + DIYs on holiday decor & gifts to give + vegan cookie recipes + a holiday meal for 2.

A very green holiday!

Independently published & printed on recycled paper in the USA.

the green team Charlie Heck Editor-in-Chief & Design charlie@luriandwilma.com

Roy Moody Director of Photography Studio Moody moody@studiomoody.com Beth Eller Marketing Coordinator bethe@luriandwilma.com General Inquiries info@luriandwilma.com

Advertising Inquiries advertise@luriandwilma.com

Kerry Oâ&#x20AC;&#x2122;Leary Julie Smolinski Mandy Pellegrin Fallon Keplinger Citlalli Sanchez Adelle Gresock Amber Paranick Megan Paranick Audrey Grygiel Victoria Shubert Bruna Siloto Blair Larkins Raessa Belnavis Shamael Al-Rizaiqi Alice Demurtas Sekayi Fernandes Sofai Hassani Siddisse Negero

Copy Editor Contributor/Stylist DIY Editor DIY Contributor DIY Contributor DIY Contributor Smart girl reads, Contributor Food Contributor Food Contributor Hair & Makeup Artist Design Intern Editorial Assistant Fashion Sketches Editorial Intern Editorial Intern Editorial Intern Editorial Intern Editorial Intern

Much love & gratitude to this issueâ&#x20AC;&#x2122;s contributors... Liz Eggleston, The Hungry Texans Isaiah Headen, Les Joueurs Photography Dafna Steinberg, stylist

Contents 4 6 8 10 11 14 16 18 19

20 31 44

A Very Green Holiday

Editor’s letter Editors’ picks for Christmas Smart girl reads A holiday note from London Sustain-a-biz: Zukes Girl on the Up: Jennifer Segale Is there a Santa Claus? WIN: Breaking the cycle See it. Want it. Snag it. FASHION A holiday in fashion l&w HOLIDAY GIFT GUIDE A boozy, crafty sleepover

“T

52 54 55 58

SEE & DO Repurposed cowls & leg warmers Wrist warmers Let there be glitter! Wrap it smart, wrap it pretty

62 68 70 74 75

FOOD A holiday dinner for 2 pop. fizz. clink. cocktail recipes Tamales and salsa Sweet vegan treats 1 ingredient / 3 ways

he best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart.” -Hellen Keller

Editor’s letter:

The holidays are often a time for reflection. So, in the spirit of old-time-traditions, I will oblige you. This year was truly a year of change, both in the magazine and in my personal life. luri & wilma was created by a woman who I both admire, for sticking to her guns, and at times, drove me crazy. I’m often asked where the name came from and it was named after two amazing people who lived through Porsha Thomas. She was the creator of luri & wilma. She was our first editor-in-chief. This past year, I became the second. I am now the woman who publishes it in print and designs it. The magazine was the brainchild of Porsha and she brought us into that world. Though we have taken separate paths, career wise, this magazine is dedicated to Carly Baylor and Porsha Thomas, the first luri & wilma ladies. Without them, we would not be here today. I am honored to have shared a classroom in the journalism department back in the day, with these two women.

Now, we begin a new chapter, a new year. We’re not that same online magazines started 2 years ago. We’ve transitioned to print, under my direction. Let me tell you, print ain’t easy! It took a full year to understand the mechanics behind it, and hats off to those of you who have mastered it. This issue reflects the next year of luri & wilma and we are tickled pink to bring you 4 new issues in 2014. But first, let’s get through the holidays! As with any new direction, we experience growing pains. People move or take on different tasks that no longer allow them to contribute to our little mag. Now, at the end of 2013, I’m honored to say, we’ve assembled a great team. And much love to those who have helped and are now on to other projects. In this issue, we bring you smart lady reads, handmade and green gift guides, DIYs to gift, decorate and wrap with. And food, man have we got the goods: a holiday dinner for two, vegan sweets, boozy drinks and (an homage to my Texas roots) tamales and salsas, just to name a few. And for fashion, we’ve got holiday looks and a boozy, crafty sleepover. So pour the eggnog (don’t forget the bourbon) and pull up a chair. Cheers ladies & gents, we just finished our first year in print!

-Charlie 4 Editor’s letter

A Very Green Holiday | print issue #4 | luri & wilma

all we want for Christmas... Purity Skin Care Gift Set www.100percentpure.com

Nau Treble Jacket www.nau.com

C H A R L I E Salvaged Leather Chevron Necklace Pendant www.etsy.com/shop/Catherinette

Button Cuff Gloves www.indigenous.com

6 Editorâ&#x20AC;&#x2122;s picks

stop & stare smold rEYESâ&#x201E;˘ www.tartecosmetics.com

Fair Indigo Organic Fleece Jacket www.100percentpure.com Faux Leather Wristlet Wallet www.etsy.com/shop/Tarapy

B E T H

Coat & Birch Necklace www.fairindigo.com Woolen Clogs www.etsy.com/shop/ WoolenClogs

Refashioned: Cutting Edge Clothing From Upcycled Materials by Sass Brown www.ecofashiontalk.

Upcycled Stocking www.etsy.com/shop/ enduredesigns A Very Green Holiday | print issue #4 | luri & wilma

by Amber Paranick

It’s difficult to disguise a book by wrapping it in holiday paper. This holiday season, stick with this list of awesome reads and you’ll be thanked with more than an eye-roll and a barely audible “Oh great ... another book,” muttered under the gift recipient’s breath.

For your artsy friend: Studio Life: Rituals, Collections, Tools, and Observations on the Artistic Process by Sarah Trigg. It takes one to know one. Trigg’s crosscountry journey to artists’ studios is documented in this work, offering a first-hand glimpse into their creative processes. Sure to inspire the emerging artist in your life. For your kindred spirit: Book of Symbols: Reflections on Archetypal Images published by the Archive for Research in Archetypal Symbolism and ARAS. She’ll spend hours poring over the 17,000 representations this tome contains. Walk Like a Buddha: Even if Your Boss Sucks, Your Ex Is Torturing You, and You’re Hungover Again by Lodro Rinzler. This next edition from 21st-century meditation guru and bestselling author of The Buddha Walks into a Bar will bring her right back to her meditation cushion. For your sister: I am Malala by Malala Yousafzai. A captivating memoir of a young Pakistani woman growing up in 8 Smart girl reads

the time of the Taliban. Box of tissues not included.

this volume contains some of her best works.

Breakfast at Tiffany’s and Three Stories by Truman Capote. The classic movie is in her list of all-time favorites, but has she read the book? Also contains three stories by the profound author, including “House of Flowers,” “A Diamond Guitar,” and the seasonal “A Christmas Memory.”

Art of Happiness: A Handbook for Living by Dalai Lama. Go ahead and spring for a copy of this one for yourself, too. And smile, while you’re at it.

For the time-traveler & armchair historian: Cartographies of Time: A History of the Timeline by Daniel Rosenberg and Anthony Green. In today’s Google Map-laden world, the art of drawing maps has fallen by the wayside. This volume includes visually stunning, graphical representations of time, and is sure to be talked about for years to come. For your mom: The Most of Nora Ephron by Nora Ephron. Published posthumously a year after your mom’s favorite journalist’s (or essayist/novelist/ playwright/screenwriter/blogger/producer/director, what have you) passing,

For the bibliophile: The Library: A World History by James W. P. Campbell and Will Pryce (Photographer). How ironic, a book of libraries. To please both the architect and book-lover alike. For the newlyweds: The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other by Sarah Copeland and Sara Remington (Photographer). Because, well, duh. For the curious: The Monocle’s Guide to Better Living by Monocle. Touted as an indispensable guidebook on contemporary life (and Monocle magazine’s first), won’t disappoint.

smart girl reads A book for a cook: The Complete Thomas Keller by Thomas Keller. From the man behind French Laundry & Bouchon, Chef Keller will give her a new appreciation for the finer things in life. (Ahem, food.) Serve with a smirk and a subtle hint about coming over for dinner next week. For the entertainer: The Kinfolk Table: Recipes for Small Gatherings by Nathan Williams. Kinfolk readers have been waiting with bated breath for the release of this collection of recipes from the magazine’s creators.

For your niece & nephew: Need a House? Call Ms. Mouse by George Mendoza. A childhood favorite starring Henrietta Mouse, home decorator, AKA artist, designer, dreamer, builder, creator and most important of all: a hero responsible for inspiring young dreamers since the early 1980s.

For the wanderer: Walk Tall: 100 Ways to Live Life to the Fullest by Anthony Gunn. An inspirational book that doesn’t read like one. For the pet lover: Home Cooking for Your Dog: 75 Holistic Recipes for a Healthier Dog by Christine Filardi. As an added bonus: a portion of the proceeds goes to animal rescue efforts. Now every dog (and dog owner!) will have its doggie cake, and get to eat it, too!

Peter Pan by J.M. Barrie. Because they grow up too fast.

For your main man: What We Talk About When We Talk About Love by Raymond Carver. I work with a professor who keeps a copy of Carver’s works in every room of his house. Your guy will know why after he skims this collection of the prolific author’s short stories.

Go ahead and give yourself a pat on the back, you best gift-giver, you! Even write a personalized note in the book to credit yourself. You deserve it.

www.luriandwilma.com/greenshop

A Very Green Holiday | print issue #4 | luri & wilma

a holiday note from London

Holiday on a London River by Sekayi Fernandes

What is a chic lady to do when Christmas is just around the corner? Are you tired of being grounded when the holiday season comes ‘round? Well, eco divas, we have just the solution to those holiday blues. Can anyone say, “Christmas cruise?”

10 A holiday note from London

It’s time to take your holiday on the sea, and embrace the beauty of Mother Nature. Opening gifts under an aromatic tree is nice, but taking on an adventure into the deep blue will make for an even better story. To all the ladies in search of a destination, look no further then London’s very own Thames River. This beautiful body of water harbors tons of little boats that are sure to get you in the mood to rock a sailor’s hat. There is something for everyone on the Thames! If you would rather not cook during the holidays, there are cruises that offer multi-course lunches, set amidst great holiday decor. For the ladies looking to party on holiday,

there are cruises that provide threecourse diners followed by a huge dance party, and are held from November 28 to December 20. When thinking of new things ways to turn your holiday from good to fantastic, consider renting out personal boats for your families, or even hosting a dinner outside of your home. London is all about experiences and new twists on the classics. Whether it is wrapping gifts or taking trips, the most important part of the holiday is spending time with your family. So this year, give the ones that make you jolly a present they won’t soon forget. Give them the gift of traveling.

world girl

ZUKEâ&#x20AC;&#x2122;S

Sustain-a-biz natural treats for Fido

A Very Green Holiday | print issue #4 | luri & wilma

by Charlie Heck

Sustain-a-biz Zuke’s

According to Chris Meiering, Zuke’s Director of Marketing, most generic treats on the market today are loaded with fillers and byproducts. These unhealthy ingredients are easy and inexpensive to source and are often made in China and provide no nutritional value to our pets.

Few things are as swell as a furry friend to come home to after a not-so-swell work day. As responsible ladies, we thrift, try our damnedest to eat local, shop small and responsibly for what we put on our body and of course, we recycle. And, those of us who are lucky enough to have a Fido or a kitty know all about pinching and saving our pennies to buy the good stuff for our critters.

“To ensure the safety of our products, we only source from long-term, trusted suppliers and we test every single incoming ingredient to make sure it meets our specifications and food safety requirements. Our goal is to only source domestically unless we are in need of an ingredient that cannot be sourced in the United States,” said Chris.

up roadside garbage in the spring and summer. And we have a “bike to work” program that offers employees incentives to leave their cars at home. We strive to make Zuke’s culture one that is fun, eco-friendly, healthy and active. It is a way of life and, for us, a way of doing business,” said Chris.

So back to the goods, what’s a good pet owner to look for in our furry friends’ treats? Chris said to look for ingredients that are rich in antioxidants, including fruits, vegetables, herbs and spices. Look for real meat and words you can pronounce. For both pet foods and treats, pet parents should avoid fillers, meals and byproducts, including ingredients like lard, blood meal, But, that alone does not a Sustain-a-biz chicken byproduct meal, and corn We were just tickled pink when we make. It’s all about the green details and gluten. The healthiest ingredients are came across Zukes, a Colorado-based Zuke’s passes with flying colors. Their ones that are kept in their original form, company that makes all-natural treats offices are powered with green electricity so looking for whole foods in a healthy and snacks for your dog or cat. Not only and they only use 100 percent recycled formula is a good rule of thumb. are their treats tasty (our office pups paper products. Grizz & Stella have tested & much To learn more about Zuke’s, visit approved), they’re responsibly made “We have also adopted a scenic highway www.zukes.com. Photos courtesy of and free from the bad stuff. on the outskirts of Durango, we pick Zukes. 12 Sustain-a-biz

Got an awesome shop? Well then stock the issue, darling!

For more info, visit

www.luriandwilma.com/stockists

or drop us a line

info@luriandwilma.com

by Shamael Al-Rizaiqi

Girl

on the up!

Jennifer Segale

Loving dirt can be quite soothing. Just ask professional horticulturist, garden writer and entrepreneur Jennifer Segale. For those of you who haven’t stumbled upon Segale’s world, we got an insider’s look into how she transformed her passions into two budding businesses. Before all of the business talk, we asked Segale what inspired her to work in horticulture. Segale, like a few of us, found her passion early in life and claims it has proven to be a “rewarding profession.” In her late teens, she worked for a local nursery and “quickly memorized a huge amount of perennials, shrubs, trees and ground overs.” After a year of working, she wanted to move on, and spontaneously started a company, with no plan or funding. I repeat, no plan or funding! Although the stars aligned in her favor, as did the often-rare payoff to her impulsivity, Segale does not recommend that as a business plan. A professional botanist for 13 years, Segale lives and works in Half Moon Bay, a small California farm town. She started her first company, Wildlower Farms, the day after she graduated high school, which grew into landscaping design and consulting for the San Francisco Bay Area. Garden Apothecary, Segale’s current endeavor, began four years ago and focuses on organic bath and beauty products. “I launched Garden Apothecary solely to have gorgeous, organic bath and beauty products for my sister and me,” says Segale. So why buy her organic products, when you can make them? Because she is a botanist, so she knows her stuff! “I am creating from the plant’s perspective, so you are sure to get unique and indulgent products that you won’t find from other companies,” she says. Garden Apothecary offers products with lots of cacao, cardamom, honey, lotus stamens and lots more. Instead of using synthetics and essential oil fragrances, Segale uses whole botanicals and absolute oils. Interesting fact: her Vanilla + Balsam body scrub has a whole vanilla bean in it! “The products smell and feel incredible and are a healing treat for your skin and body,” says Segale. 14 Girl on the up

So how does Segale create all the products might you ask? She basically creates them based on how she feels about the plants themselves. “I research plants that grow all over the world, including here on the California coast. Some are interesting, but don’t end up in a formulation for a variety of reasons. And then others work out perfectly.” On top of running two businesses, Segale has authored an ebook titled Botanically Belize. Inspired by the jungle and her incredible experience on a three-week trip to Belize, Segale simply “had to get it down on paper.” Botanically Spain and a hardcover book, which will be titled Sacred Plants, are slated to be released soon. “Sacred Plants profiles four of my friends who live and work in Belize. Each of them have very different backgrounds, but each work with and are obsessed with plants in their own ways. It will also profile about 40 healing plants, talking about traditional medicinal uses from multiple cultures. Working hands-on with farmers, bush-medicine healers and Mayan shamans make the pages pour out of me, and the book writing process super easy,” says Segale. Segale’s journey to doing what she loves certainly came with a lot of learning curves. “It is really hard to run two companies. As strange as it sounds, I didn’t think it would be this challenging. I have help, but I mostly do everything myself, and there are never enough hours in the week.

I’ve been trying to do one week of landscape/botany work, and the next week, product making—but that rarely sticks. Usually my weeks are filled with each company needing different things. Luckily, when I boil it down, it’s me working with plants. Once I remind myself of that, it all tends to fall into place better,” reflects Segale. Luckily, she has an escape when she’s traveling. “I get time to reset myself. Even though technically I’m ‘working’ there, it doesn’t feel like work to hike all day in the jungle and hunt for plants. It clears my head and helps me stay organized and efficient.”

girl on the up

I’m sure by now you are interested in landscaping or gardening design, because we sure are! So what advice does Jenn Segale leave you off with? “Know your plants and soil structures. I’d say that is the most important thing when you are venturing into a career in gardening or landscape design. You can have the most amazing aesthetics, great client communication, funding, a great crew— but if you don’t know your plants and soil inside and out, it will be very challenging. Learning to observe nature is the best technique you could have. Nature will speak to you and show you the way, so just be ready to listen.” To learn more about Jennifer & Garden Apothecary, visit gardenapothecary.com.

Photos courtesy of Jennifer Segale.

A Very Green Holiday | print issue #4 | luri & wilma

by Amber Paranick

Is there is a Santa Claus? “Yes, Virginia, there is,” wrote a great editor to a young girl.

This is the story of one smart little lady who wrote to the New York Sun newspaper on September 21, 1897 for the answer to the simple question of whether or not he does really exist.

So, in short order, she penned the following note and mailed it directly to the newspaper.

Little did she know, her letter would wind up in the lap of the Sun’s veteran editor, Francis When Virginia Hanlon’s father had Pharcellus Church (a well-known a question of any kind, he took it curmudgeon, I should add). straight to the experts: the respondents of the New York Sun’s Question Church’s anonymous response and Answer column. It was only to Ms. Hanlon was an immediate natural for him to advise his young sensation. It went on to become the daughter to “Take it to the Sun” most famous editorial ever when she started harboring doubts transcribed. that Santa Claus existed. Each time we read this short letter Were her classmates right? Is there below, our belief in humanity and really no Santa Claus? “If you see it the very existence of the (some say Images & reprint courtesy of The Library of Congress. in the Sun, it’s so,” her father said. fictional) jolly man is restored. “DEAR EDITOR: I am 8 years old. Some of my little friends say there is no Santa Claus. Papa says, ‘If you see it in THE SUN it’s so.’ Please tell me the truth; is there a Santa Claus? VIRGINIA O’HANLON. 115 WEST NINETY-FIFTH STREET.” Yes, VIRGINIA, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! How dreary would be the world if there were no Santa Claus. It would be as dreary as if there were no VIRGINIAS. There would be no childlike faith then, no poetry, no romance to make tolerable this existence. We should have no enjoyment, except in sense and sight. The eternal light with which childhood fills the world would be extinguished. Not believe in Santa Claus! You might as well not believe in fairies! You might get your papa to hire men to watch in all the chimneys on Christmas Eve to catch Santa Claus, but even if they did not see Santa Claus coming down, what would that prove? Nobody sees Santa Claus, but that is no sign that there is no Santa Claus. The most real things in the world are those that neither children nor men can see. Did you ever see fairies dancing on the lawn? Of course not, but that’s no proof that they are not there. Nobody can conceive or imagine all the wonders there are unseen and unseeable in the world. You may tear apart the baby’s rattle and see what makes the noise inside, but there is a veil covering the unseen world which not the strongest man, nor even the united strength of all the strongest men that ever lived, could tear apart. Only faith, fancy, poetry, love, romance, can push aside that curtain and view and picture the supernal beauty and glory beyond. Is it all real? Ah, VIRGINIA, in all this world there is nothing else real and abiding. No Santa Claus! Thank God! he lives, and he lives forever. A thousand years from now, Virginia, nay, ten times ten thousand years from now, he will continue to make glad the heart of childhood.

16 Is there a Santa Claus?

by Beth Eller

This year alone, Win will serve more than 9,000 adults and children with shelter and programs. Talk about making a difference! The difference Win makes in families lives isn’t just with one night of shelter— Win is changing lives. Win breaks the cycle of hopelessness by helping women get on their feet and create sustainable lives for themselves and their children. Through their daycare and after-school programs, Win offers women an opportunity to get jobs or further their education.

Win: Breaking the cycle in child and women homelessness. There’s no place like home for the holidays. Isn’t that how the classic holiday carol goes? Every holiday season, as Perry Como and the Carpenters start popping up on our radios singing about home sweet home, we embrace all the traditions this time of year calls for. While most of us are busy baking pumpkin pies, holiday shopping, wrapping gifts, and packing up to head “home for the holidays,” thousands of women and children are hoping for a safe place just to lay their heads at night.

This phenomenal organization took off when they joined forces with the Church of St. Mary the Virgin in 1983 to open St. Mary’s House, an emergency shelter for homeless women and children. In the years following, WIN went on to collaborate with many other organizations to open countless shelters, apartment complexes and programs. Some of the programs include counseling, day care, afterschool care, adult education, employment and drug rehabilitation.

In 2012 and 2013 they celebrated their impending 30th anniversary with a complete rebranding effort and a new identity. WIN simply became Win to reflect what the organization is trying to accomplish. They describe the change Homelessness is a big problem for women and children in major metropol- in these words, “the organization’s new itan areas. In fact, according to winnyc. identity represents the outcome of org, 80 percent of the New York City’s homeless families’ experiences in the homeless population consists of women Win program and the optimism it creates as they restart their lives.” In those and children. Even more shocking: a staggering 20,000 children in the city are thirty years they have grown from one shelter to eight, and offer 261 apartment considered homeless. units in Brooklyn and the Bronx. Women in Need (WIN) has grown to become a ray of hope for many of New York’s homeless women and their children.

To put that into perspective, Win is now providing a safe place to sleep at night for 3,300 people, including more than 2,000 children.

Their job training programs and employment services give women access to better jobs that potentially turn into careers, and drug rehabilitation programs are giving some single moms a fresh start to becoming the person and mother they want to be. In short, Win is providing hope where there once was none. But how do they do it? Win works because of people who care. Donations never hurt, but according to Win, the best way to help is to volunteer. They have opportunities for both individuals and groups to help with administrative work, after-school youth programs, fundraisers, and donation sorting. As the holiday season approaches, their need for help will only increase. Win makes it easy to get involved or donate. Visit winnyc.org for information on how to get started. As the holiday season approaches and we begin to embark on all our family traditions, let’s keep in mind those who want to create traditions of their own. Thanks to Win, thousands of women and children this year will have a place to bake pumpkin pies, decorate sugar cookies, trim a tree and, above all, lay their heads.

Photo courtesy of Win. 18 Win: Breaking the cycle

see it. want it. snag it

Founded in 2010, in Portland, Oregon, Make It Good started as a little operation consisting of a screen printing press, a sewing machine and two ambitious bodies, Avery Bloom and Leah Stovel.

The resources were simple, and so was the goal: to create quality clothing that customers would fall in love with. In 2011, Leahâ&#x20AC;&#x2122;s sister, Krista Stovel, joined them and added her keen eye, distinct aesthetic and background in interior design to the team. Now you can shop the apparel line Make It Good & the home decor line, Nell & Mary, online.

Shop these comfy classics & more at www.makeitgood.com A Very Green Holiday | print issue #4 | luri & wilma

Head to luriandwilma.com/video for our special holiday fashion video.

A Very Green Holiday | print issue #4 | luri & wilma

Styled by Julie Smolinski. Hair/Makeup by Victoria Shubert. Photography by Studio Moody.

Dottie Babydoll, handmade in sunny Los Angeles by Domestic Dame. www.thedomesticdame.com.

A boozy, crafty, big girl sleepover...

made just right by our picks in eco-friendly loungewear.

A Very Green Holiday | print issue #4 | luri & wilma

All sleeveless tops & pants were provided by Counting Sheets, eco-friendly loungewear & apparel created from repurposed linens. www.etsy.com/shop/CountingSheets Pink Dottie babydoll & bloomers provided by Domestic Dame. www.thedomesticdame.com Other bloomers we provided by Ginger Root Design. Eco-friendly fashion designers and modern tailors, based in Washington, DC. www.gingerrootdesign.com Super sweet socks, scarves & eco-friendly candles provided by Handmade Habitat. www.etsy.com/shop/handmadehabitat Holiday letter DIY materials provided by Craftgasm. www.etsy.com/shop/craftgasm A Very Green Holiday | print issue #4 | luri & wilma

See & Do gifts to give wrap it smart sparkly decor

by Adelle Gresock

Upcycled Matching Leg Warmers & Cowl Set Winter’s rolling around and we’re freakin’ prepared this year! Thanks to some oldie- but-goodie sweaters & T-shirts, we’ve stocked our chic winter accessory drawer with all the sweet accessories we need to keep Jack Frost out of our way. This is by far the easiest and most satisfying DIY I have in my arsenal. Not only is it super quick, you also get multiple products for your effort! If you are using a long sleeve T-shirt or other woven long-sleeve shirt, this project only has two steps. Bonus: they make awesome gifts!! For the cowl, cut straight across the chest of the shirt about an inch or two below the armpits. For the leg warmers, cut the sleeves off as high as you are able to make a straight cut. You don’t want to follow the angle of the shoulder line as that will give you a funky looking leg warmer. Step 2 is only necessary if you are using a sweater instead of a t-shirt since a sweater will start to unravel when it’s cut. Simply fold over half an inch of fabric on any edge that was cut and run a basting stitch along the hem to avoid unraveling. And that’s it! Decorate as you would like, then enjoy your super cute winter set!

1 52 Repurposed sweater DIY

by Adelle Gresock Wrist Warmers Supplies: 1 knee-high sock 1 fancy button lace (at least enough to go around the bottom of your sock) sewing machine needle & thread Cut the foot off your sock. I used a knee-high sock so I trimmed a bit off the cuff as well, but you donâ&#x20AC;&#x2122;t need to if you like the length or are using a shorter sock. Add lace or trim to the cut end of your sock. This is functional as well as fashionable. You get a little flair for your wrist warmer and it also keeps your sock from unraveling. Sew the trim to your sock with the right sides touching so that your seam is on the inside of your wrist warmer.

54 Sock-to-wrist warmer

Let there be glitter! DIYA Very tutorials & photography by Green Holiday | print issue #4 | luri & wilma Mandy Pellegrin

by Mandy Pellegrin

If you’re itching to DIY a gift or two this holiday season, break out the bucket of glitter, and let’s get to work. Here’s three quick, easy and unique stocking stuffers doused in a healthy serving of glitter.

DIY Glitter Candles First, let’s personalize a set of dollar store candles. One: Tape off a couple of stripes on your candle, and use a sponge brush to cover them in decoupage glue. Two: Cover the glue in glitter. Give it a minute or two, and remove the tape. Then, allow to fully dry. Three: Give the glitter a nice coat of spray acrylic sealer. DIY Glitter Horse Wine Stoppers Next, we’re classing up some lil’ toy horses to create a clever set of wine stoppers. One: Cover a miniature toy horse in a thin layer of decoupage glue using a soft bristled brush to get in all the little crevices. (Tip: To hold onto the toy without getting your fingers sticky, stick a pin in the bottom.) Two: Cover the glue in glitter. Allow to fully dry. Three: Give the little guy a nice coat of spray acrylic sealer. Four: Hot glue to the top of a wine cork.

56 Let there be glitter!

see & do DIY Customized Stationary Finally, we’re customizing some plain old kraft paper note cards. One: Stamp each note card with something fun. I happened to have this “Yay!” stamp around, but customize them with any stamp you have on hand. Two: Give the edge of the note card a thin swipe of decoupage glue with a sponge brush. Three: Cover the glue in glitter. Allow to fully dry. Four: Give the glittered edge a nice coat of spray acrylic sealer. It’ll darken the paper at first, but don’t worry; it’ll dry.

A Very Green Holiday | print issue #4 | luri & wilma

by Citlalli Sanchez

Alternative Ways to Wrap Your Gifts This Holiday Season. The holiday season means family time, delicious food and a plethora of gift-wrapping. With these handy dandy tips and tricks, skip the purchased paper and reuse! The following gift-wrapping ideas are inspired by items you might already have in your home.

Black craft paper & a white paint marker.

That chalkboard look seems to be gaining popularity, and you can recreate it with some black craft paper and a white (opaque) paint marker, both of which can be found at your nearest craft store. Finish it off with a ribbon.

Citlalli is the main lady behind Sew Beastly. Also a blogger, her handmade company is dedicated to sustainability and her blog focuses on sewing, inspiration, DIYâ&#x20AC;&#x2122;s, and life as an eco-preneur. www.sewbeastly.com 58 Wrap it smart, wrap it pretty

see & do Kid’s artwork.

This is a great way to wrap gifts and keep any little kiddos in your life entertained. Be sure to photocopy them first; you don’t want to let go of those originals!

Finish it off with some baker’s twine.

Paper bags & paint swatches.

The paper bag wrapping has been done. An easy way to add a bit of ta-dah is with personalization. Grab some paint swatches at your local hardware store to do the job. Trace the initial of the person receiving the gift on the paint swatch for personalization. You can also cut out different shapes and symbols. Use glue to attach the letter and finish it off with baker’s twine.

A Very Green Holiday | print issue #4 | luri & wilma

by Citlalli Sanchez Paper bags & decorative stitches. Any paper bag can be spruced up with the help of a sewing machine. Most sewing machines come with decorative stitches, pick your favorite one(s) and run your paper bag through it.

That’s it! You can finish it up by using baker’s twine for a bow.

Paper bags and paint swatches.

Want to repurpose EVERYTHING? Tissue paper can be especially difficult since it wrinkles easily, here’s a way to embrace those wrinkles: Twist the wrinkled up tissue paper and use it as ribbon. Tie the tissue paper around a gift wrapped with a paper bag, untwist the ends, and you are left with a unique bow.

60 Wrap it smart, wrap it pretty

see & do Folded paper bags & newspaper.

Another great idea for repurposing paper bags, newspapers or newsprint publications laying around your home is to fold them. Grab your paper and fold some pleats. Fold more pleats at a 90-degree angle, and you have an intricate and unique design. Turn the paper around and tape it to secure the pleats before you wrap your gift. Wrap your gift, and you are set!

These are just a few of the many ways to reuse a regular brown paper bag, newspapers and

other materials you might have in your home. Not only are they original and creative ways to wrap gifts, they beat any wrapping paper you can purchase at the store. The best part is that you are reusing something that is most likely headed to the trash. Be inspired to look at alternative ways of wrapping your gifts this holiday season while saving the Earth at the same time.

A Very Green Holiday | print issue #4 | luri & wilma

A holiday dinner for 2

Recipes by Audrey Grygiel Photography by Studio Moody Styling by Charlie Heck

by Audrey Grygiel

Skipping the HUGE family get-together, passing on the airport delays and lost luggage and staying in your current hood for the holidays? We dig you! And we’ve done it before, too! But, have you ever tried to make a typical holiday dinner for say, two people? A lot of work, and some might say, too many leftovers. Here’s a lovely holiday dinner for two. And don’t worry, there’s still enough for leftovers or for a third or fourth dinner guest.

Turkey Roulade with Kale & Cornbread Stuffing Step 1: prepare the kale. Ingredients: 2 strips of center cut bacon, chopped in 1/4 inch pieces 1/2 yellow onion, diced 2 cloves garlic, minced 1 bunch kale, stems removed and leaves torn into 1 inch pieces 1 teaspoon apple cider vinegar 1 teaspoon honey 1/2 cup chicken broth salt and pepper to taste

Putting the kale together: In a skillet on medium-high heat, cook the bacon until just crisp. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and stir until wilted into onion mixture. Stir in the apple cider vinegar, honey and chicken broth. Cook until most of the moisture has evaporated, about 20 minutes, stirring occasionally. Season with salt and pepper. Set aside to cool.

64 A holiday dinner for 2

Step 2: prepare the cornbread & scallion stuffing. Ingredients: 3 tablespoons butter 4 scallions, thinly sliced 2 tablespoons diced celery 1/4 teaspoon whole celery seed 1/4 teaspoon fresh thyme 2 cups fresh or store-bought cornbread 1 tablespoon chicken broth salt and pepper to taste Putting it together: In a skillet on medium-high heat, cook the scallion and celery until softened and slightly translucent. Add the celery seed and thyme and cook until fragrant, about 1 minute.

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Add the remaining tablespoon of butter and stir to melt. Crumble the cornbread into the mixture and add the chicken broth.

little by little. Guiding the unrolling process with the left hand. The breast should be as uniform in thickness as possible and should measure between 12 and 14 inches at this point. Lay the breast between 2 Lightly fold the mixture together, avoiding mashing the pieces of parchment paper or plastic wrap and pound cornbread. You want it to be moist but not soggy/mushy. into a uniform thickness. Some thinner areas are okay. Season with salt and pepper. Set aside to cool. Season both sides lightly with salt and pepper. Step 3: prepare the turkey breast. Start to layer your kale, covering the entire side of the Ingredients: turkey breast. Lightly press it down to adhere. On top 2.5 lbs boneless, skin-on turkey breast (may need to ask of the kale, add your cornbread and press lightly to your butcher) adhere. Tightly roll the turkey into a “pinwheel.” salt and pepper Lay the turkey skin on top, as if it were a blanket. 1 tablespoon Dijon mustard With three pieces of butchers twine, tie the stuffed 1 tablespoon maple syrup breast in order to hold the shape of the roulade while cooking. With 2 wooden skewers, secure the two open Putting it together: ends of the roulade. One on either end works fine. Preheat the oven to 400. This prevents any of the filling from falling out of the ends. Season the top of the skin with salt and pepper. Carefully remove the skin from the turkey breast and set aside. Mix the Dijon and maple syrup and brush the top of the roast. Continue baking until the center of the With a fillet knife, start slicing into the side of the breast roulade reaches 165. as if you were about to butterfly it. Use short, delicate strokes and begin to “unroll” the breast by slicing

A Very Green Holiday | print issue #4 | luri & wilma

by Audrey Grygiel

Roasted Hericot Verts Ingredients: 1 lb hericot verts 2 tablespoons olive oil salt and pepper 1 teaspoon lemon juice (optional) Putting it together: Preheat the oven to 450 Toss all ingredients together and roast for 10-12 minutes until the beans begin to blister but remain crisp tender. While still hot, toss with lemon juice for brightness.

Homemade Cranberry Sauce Ingredients: 12 oz. fresh or frozen cranberries 1/3 cup sugar 1/2 cup water 1/4 teaspoon vanilla 2 teaspoons orange zest 1 tablespoon Grand Marnier liqueur (optional, but we think totally necessary) 1 teaspoon lemon juice Putting it together: In a medium saucepan, combine all ingredients except Gran Marnier and cook on medium-high heat until the cranberries begin to burst and the mixture begins to thicken, Cook for another 5 minutes. Taste and adjust sweetness by about 10-15 minutes. adding more sugar or a squeeze of lemon if too sweet. Add the Gran Marnier and lower the heat to medium.

66 A holiday dinner for 2

The consistency should be that of a chutney.

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Maple Ginger Sweet Potatoes

Ingredients: 2 large sweet potatoes, cut into 1-inch cubes 2 tablespoons butter 1 tablespoon maple syrup 1/2 teaspoon ground ginger salt and pepper to taste Putting it all together: In a medium saucepan, add the chopped sweet potatoes and fill with about 1 inch of cold water to cover the potatoes. Bring to a boil and cook until tender, about 8 minutes. Once slightly cooled, add butter, ginger, maple syrup and salt and pepper. Mash by hand or transfer to a food processor. Process until desired consistency is reached.

A Very Green Holiday | print issue #4 | luri & wilma

pop . fizz . clink .

Champagne is easily my favorite libation! For me, ringing in the new year is just an excuse to break out the bottles of bubbly. Thereâ&#x20AC;&#x2122;s a little something here for everyone, so impress your friends this yearâ&#x20AC;&#x2122;s end with one of these delightful beverages.

Ingredients: splash Absinthe rinse in chilled coupe 1 oz. gin 5 dashes orange bitters Champagne Directions: Rinse a chilled champagne coupe with a splash of absinthe. Stir gin and orange bitters together. Top with chilled champagne. Garnish with orange peel twisted over the glass.

68 pop . fizz. clink | holiday beverages

Ingredients: 2 oz. Cranberry Italian soda 1.5 oz. Cointreau 2 oz. Champagne Directions: Stir ingredients together in a Collins glass with ice. Garnish with an orange twist.

Cocktail recipes & photography by Mandy Pellegrin.

Ingredients: Sugar cube 3 dashes orange bitters Champagne Directions: Drop a sugar cube in the bottom of a champagne flute. Dash with orange bitters. Top with champagne. Garnish with an orange twist.

Ingredients: 1.5 oz. gin 0.5 oz. CrĂ¨me de Violet 0.5 oz. Grand Marnier Champagne Directions: Shake gin, crĂ¨me de violet, and Grand Marnier together with ice. Strain over ice into a rocks glass. Top with champagne. Garnish with an orange peel.

A Very Green Holiday | print issue #4 | luri & wilma

Tamales & Salsa Recipes by Liz Eggleston Photography by Studio Moody

Looking for a new holiday tradition this season? Organizing a tamale party is the perfect opportunity for family and friends to tell tales from the year while filling their own savory treats. From pork carnitas to roasted veggies, the filling possibilities are endless and are sure to satisfy even the pickiest tastebuds. Plus, you’ll send your guests home with their own package of homemade tamales— memorable to the last bite! This recipe makes 20 tamales. Masa: 4 cups masa harina (Maseca is a popular brand) 4 cups warm stock (chicken, beef, or veggie) 1 cup lard or shortening 1 teaspoon salt 1 package corn husks for assembly All tamales start with a good masa, which is a ground maize called masa harina, a flavorful broth, and lard. To keep your tamales vegetarian, use vegetable broth and shortening instead of lard; you can still get excellent results without animal products! To build the masa, start with a deep bowl or stand mixer. Add the masa harina and salt to the bowl, then ladle in your warm broth slowly, mixing as you go. Incorporate the shortening or lard, working it into the dough. The dough should be a peanut butter consistency, and you should be able to manipulate it easily onto the corn husks. Fillings: 5 large sweet potatoes 5 cups swiss chard, chopped 2 tablespoons olive oil 1 teaspoon chile powder 1 teaspoon cumin 1 pound raw, deveined shrimp 4 poblano peppers Once the masa is prepared, it’s time to focus on the savory goodness you’ll be stuffing inside. For a veggie option, it’s best to simply roast fresh vegetables—corn, poblano peppers, zucchini. We chose to roast swiss chard and sweet potatoes for earthy, fall/winter flavors. Dice the sweet potatoes (we used a mixture of jeweled and purple yams) and season them with chile powder, cumin and salt. Drizzle with olive oil and roast in a 400-degree oven on a baking sheet for about 20 minutes, until caramelized and soft. For the last 5 minutes of baking, add the swiss chard to the baking sheet and roast until wilted. This is a beautiful, earthy veggie mix that is still hearty and stands up to the masa. For carnivorous options, you can slow-cook pork shoulder for easy carnitas or sauté ground beef. We charred poblano peppers and shrimp on the grill and seasoned with salt and chile powder. Roughly chop the shrimp and poblanos after grilling and mix with jack cheese for a fresh and flavorful filling.

by Liz Eggleston Assembly:

To make the corn husks pliable, they must be soaked for 30 minutes before assembling the tamales. Soak them in a steaming pot, because you can just pop the steaming tray on top to keep them submerged. After 30 minutes, dry the husks and start your assembly line. Working with about ¼ cup of dough, spread the mixture out on your corn husk. You want to leave about 2 centimeters of empty husk on each side of the dough, so they’re easy to roll. Fill the tamales with your savory mixtures and jack cheese. Then, roll it tightly, tie each side with a thin strip of husk, and place in a steamer. In a well-sealed steamer, a batch of tamales should take 70– 90 minutes to cook through. Once steamed, you can serve them fresh and hot, or pop a batch in the freezer for future dinners.

Swiss chard & sweet potatoes

72 Tamales and salsa

Shrimp poblano

food Avocado-Tomatillo Salsa

Poblano Queso Blanco

Avocado-Tomatillo Salsa:

Poblano Queso Blanco:

6 tomatillos ¼ purple onion ½ cup water 1 jalapeño 1 clove garlic 1 avocado ½ cup sour cream 1 teaspoon chile powder 1 teaspoon cumin

1 cup heavy cream 2 cups muenster cheese (the best melty cheese around!) 1 poblano pepper ½ purple onion 1 tablespoon olive oil In a small pan, heat the oil over medium. Chop the onion and poblano pepper into small strips and let them sizzle in the pan until soft, about 5 minutes.

This recipe always surprises us with the sheer volume it produces, so expect to make at least 3 cups of salsa (from just 6 tomatillos!).

Meanwhile, add the heavy cream and cheese to a double boiler and heat over medium, stirring constantly, until the cheese is completely melted. We prefer muenster cheese for this queso because it melts the best, but you can use a First, quarter your tomatillos, onion, and jalapeño, and add mixture of Monterrey Jack if you prefer. When the cheese to a medium saucepan. The tomatillos will release water over has melted, add the soft onions and peppers and enjoy with time, but you’ll want to add a bit of water or stock to help the your freshly steamed tamales. process along. Add your garlic and let this mixture stew for 10 – 20 minutes, until the ingredients are soft. Add the entire mixture to a blender or food processor (careful, it’s hot) and spoon in your avocado and sour cream. Blend the salsa until smooth and season with chile powder, Liz, native Texan and one half of The Hungry Texans food cumin, and salt. The tomatillos lend a fruity freshness to the blog lives and cooks in Washington, DC. She also whips up homemade breakfast tacos at District Flea. Find out more salsa, and the avocados keep it creamy and addicting. about Liz’s foodie adventures at thehungrytexans.com.

A Very Green Holiday | print issue #4 | luri & wilma

Vegan Cookie Recipes by Megan Paranick

Faster than molasses cookies

Magical Coconut Bars

Ingredients: 3/4 cup sugar 1/3 cup molasses (blackstrap is best, regular works as well) 1/2 cup canola oil 3 tablespoons almond milk 1/2 teaspoon vanilla extract 1 cup all purpose flour 3/4 cup whole wheat pastry flour 2 tbsp cinnamon 1 tbsp ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt Small bowl with sugar, for rolling purposes Crystallized ginger (optional)

Ingredients: 13 x 9x 2-inch baking dish, lined with parchment paper 1 14 ounce can coconut milk 2/3 cup dark brown sugar 2 cups graham cracker crumbs 1/2 cup melted non-hydrogenated margarine 2 tablespoons sugar 1 1/2 cups carob chips (or halve with vegan butterscotch chips) 2 cups flaked coconut 1 cup pecans, chopped

Preheat oven to 350 degrees and grease a baking sheet or line with parchment paper. In a large bowl, beat together sugar, molasses, oil, almond milk, and vanilla. In a separate bowl, sift together the dry ingredients. Fold the dry mixture into the wet ingredients to until a firm dough forms.

Preheat oven to 350 degrees F. In a saucepan, whisk together the coconut milk and brown sugar over medium heat. Bring to a boil, and then simmer for ten minutes on a low setting. Remove from heat and let cool. To make the crust: combine graham cracker crumbs, margarine and sugar in a large bowl. Press the crust into the dish, costing evenly. Add the coconut flakes. Slowly add the coconut milk mixture, then carob chips and butterscotch chips. Finally add the pecans on the top. Bake for 35 minutes.

If using, add the crystallized ginger. Moisten hands and shape dough to tablespoon sized balls. Roll in a bowl of sugar to coat and place on baking sheet. Flatten slightly. Bake for 12-15 minutes.

74 Sweet vegan treats

For more vegan sweets & treats, head to www.lurandwilma.com/food.

1 ingredient/ 3 ways

Recipes & copy by Audrey Grygiel A Very Green Holiday | print issue #4 | luri & wilma Photography by Studio Moody

by Audrey Grygiel

Mexican Pumpkin Soup

Ingredients: 3 tablespoons butter 1 large yellow onion, diced 1/2 jalape単o, seeded, ribs removed, diced 1 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon crushed red pepper 2 cans solid packed pumpkin 1 1/2 cups whole milk 5 cups low-sodium chicken broth 1/2 cup Mexican crema or sour cream 1/4 cup toasted pumpkin seeds (pepitas) Putting it together: Add butter to a large stock pot or Dutch oven on medium heat. Once melted, add onion and jalape単o, stirring occasionally until translucent but not browned, about 8-10 minutes. Add cumin, chili powder and crushed red pepper and cook until fragrant, about 1 minute more. Add pumpkin, stirring occasionally and cook until slightly darkened in color, about 5 minutes. Add the milk and stir until combined.

76 1 ingredient / 3 ways

Puree the mixture in a food processor and blend until smooth. Return the puree to the pot and add chicken broth. Bring the soup to a simmer and cook for another 10-15 minutes to meld flavors. Serve with Mexican crema or sour cream and toasted pepitas.

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Pumpkin Curry with Cilantro Basmati Rice

Ingredients: 2 tablespoons butter, divided 3 cups cubed pumpkin 1/2 teaspoon whole mustard seeds 1 large yellow onion, sliced into thin wedges 3 cloves garlic, minced 1 tablespoon grated ginger 3 chilies de arbol, dried, left whole 1 teaspoon garam masala 1 teaspoon madras curry powder 1/2 teaspoon cumin 1/2 teaspoon turmeric 1 can light coconut milk 2 tablespoons lime juice 1 teaspoon olive oil 2 tablespoons chopped cilantro, divided 1 tablespoon chopped mint Putting it together: Prepare rice according to package instructions, yielding 4 cups cooked. Add olive oil and 1 tablespoon cilantro. Add salt and pepper to taste. Fluff to combine and set aside.

In a Dutch oven, melt 1 tablespoon butter over medium heat and add pumpkin, stirring occasionally until browned, about 8-10 minutes. Remove from the pan and set aside. Add remaining butter and add the mustard seeds until they begin to make a crackling sound, about 30 seconds. Add onions and cook until translucent, about 8 minutes. Add garlic and ginger and cook until fragrant, about 1 minute more. Add chilies and spices and cook for 3 minutes, releasing the flavors and slightly mashing the chilies with a wooden spoon. Add coconut milk and increase heat to medium-high. Cook until slightly thickened, about 2 minutes. Add the cooked pumpkin to the pan and reduce heat to medium-low. Stir in lime juice and cook for 10 minutes until pumpkin is tender and flavors are blended. Season with salt and pepper. Garnish with mint and cilantro and serve with basmati rice.

A Very Green Holiday | print issue #4 | luri & wilma

by Audrey Grygiel

Cardamom Pumpkin Cake with Cream Cheese Drizzle

Cake ingredients: 2 cups all-purpose flour 1 1/2 baking powder 1/2 teaspoon baking soda 1 15 oz. can pumpkin puree 1 teaspoon salt 1 teaspoons ground cinnamon 1 teaspoons ground cardamom 1/4 teaspoon ground nutmeg pinch ground cloves 1 cup granulated sugar 1 cup light brown sugar, packed 1/2 cup vegetable oil 4 ounces sour cream 4 eggs 1/4 cup buttermilk 1/2 cup toasted pumpkin seeds (pepitas) Icing ingredients: 1/2 cup buttermilk 4 oz cream cheese 1/3 cup confectionerâ&#x20AC;&#x2122;s sugar

Putting it together: Preheat oven to 350 and grease a 9-inch, spring-form pan with butter and coat with plain breadcrumbs. Shake out excess crumbs. In a small bowl, whisk together the flour, baking soda and baking powder. In a small saucepan, begin to cook the pumpkin puree stirring constantly, 2 minutes.

78 1 ingredient / 3 ways

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Add salt and spices and continue to cook until the mixture is reduced to roughly 1 1/2 cups. About 6-8 more minutes. In a separate bowl, combine the sugars oil and sour cream. Add the pumpkin and mix thoroughly. In another bowl, combine the eggs and buttermilk. Take a bit of the pumpkin mixture and add it to egg mixture to bring the eggs gradually up to temperature and prevent them from becoming scrambled. Add the remainder of the egg mixture and stir to combine. Add the flour mixture and fold together. Some lumps are okay. Add 1/4 cup toasted pepitas and briefly stir to combine. Pour batter into the prepared pan and bake until toothpick comes out clean, about 40-50 minutes. Let cake cool for about 15 minutes then remove from pan to continue cooling. Garnish with remaining pumpkin seeds. As the cake cools, combine drizzle ingredients in a small saucepan on medium heat. Stir ingredients with a whisk and cook for 5 minutes.

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Photography, design, modeling & source credits. pg. 8 Smart Girl Reads graphic by Natalie Russell. pg. 11-12 Sustain-a-biz photos courtesy of Zukeâ&#x20AC;&#x2122;s. pg. 14-15 Girl on the Up photos courtesy of Jennifer Segale. pg. 16 Is there a Santa Claus? Photos and reprint courtesy of The Library of Congress. pg. 18 Win: Breaking the cycle of homelessness photo courtesy of Winnyc.org. pg. 19 See it. Want it. Snag it. photography by Charlie Heck. Model credit, Julie Smolinski. pg. 20-28 A holiday in fashion photography by Les Joueurs Photography. Styled by Dafna Steinberg and hair and makeup by Victoria Shubert. Graphic design by Bruna Siloto. Model credit, Ida Donner. pg. 31-43 l&w holiday gift guide graphic design by Bruna Siloto. pg. 44-49 A boozy, crafty, big girl sleepover photography by Studio Moody. Styled by Julie Smolinski and hair and makeup by Victoria Shubert. Model credits, Amber Kirkwood, Amina Ahmad, Emma Wimmer and Lia Lamont. Decor styled by Charlie Heck and Julie Smolinski. pg. 52-54 Gifts to give DIYs by Adelle Gresock. Photography by Charlie Heck. pg. 55-57 Let there be glitter DIYs, photography and styling by Mandy Pellegrin. pg. 50-51 & Wrap it smart, wrap it pretty DIYs, photography and styling by Citlalli Sanchez. 58-61 pg. 62-67 A holiday dinner for 2 recipes by Audrey Grygiel, photography by Studio Moody and styling by Charlie Heck. pg. 68-69 Pop. Fizz. Clink. cocktail recipes, photography and styling by Mandy Pellegrin. pg. 70-73 Tamales and salsa recipes by Lizz Eggleston, photography by Studio Moody. pg. 74 Vegan cookie recipes by Megan Paranick, photography by Studio Moody. pg. 75-79 1 ingredient / 3 ways recipes by Audrey Grygiel, photography by Studio Moody.