sisterMAG 28 – Section I – Marble Grey & Ash Blond by sisterMAG by sisterMAG Patterns

GREY & YELLOW »Colors, like features, follow the changes of the emotions.« Pablo Picasso

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The new year is in full swing and with it shook up the sisterMAG offices. It started off with new additions to our team: Christina and Sophie have joined our Content Managers and Lale is now supporting the Design lineup. Furthermore, we came up with a new concept for every sisterMAG issue of this year. As you might have spotted on our cover, this year is all about colours. The first issue represents »Grey and Yellow«, set up in three sections which are called »Marble Grey and Ash Blond« (the one you’re reading right now), »Fog and Saffron« and last but not least »Elephant Grey and Canary«. We’re looking forward to presenting you with a most colourful mix of stories, from stunning cafés with marble interiors to the most delicious saffron recipes and yellow cards issued in women’s football. This first section had us visiting artist Tina Rainford, as well as Design duo Studio Oink and Blogger Ruth, a.k.a. Strawberry Pie, who taught us everything about the perfect marble flatlay. We also researched the roots of blond hair and tried to find out if blondes do have more fun. Those of you who follow us on social media (Instagram: sister_mag ) will have noticed that January has

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been extraordinarily busy. We organised one event after another, starting with the kick-off celebrations for our Alpro H.A.P.P.Y. Challenge, as well as a tasting of the new Coke Zero Sugar (more about this in the next section). We then made our way to Cologne, where we celebrated the newest innovations and highlights of 2017 with our friends from SCHOTT CERAN®. Among them was the CERAN® Miradur, the first scratch resistant ceramic stove top. We tried to leave our marks with a key – but to no avail! Catch all the behind-the-scenes information and more about food and interior trends in the event diary. One of our New Year’s resolutions was to complete more DIY projects and to introduce you to wonderful people who create beautiful, handmade products. The embodiment of this resolution is this issue’s cover girl, our dear friend and illustrator Jeannette Mokosch, who showed us her hand lettering skills at the Alpro event and left everyone – including the team – yearning for more. This section also includes recipes for yummy »ceramic glass« mini cakes by »Törtchen, Törtchen«, DIY Downloads for the paper diamonds we used to jazz up the location of our SCHOTT event and beautiful marble notebooks to scribble down the ideas for your next DIYs. We look forward to the new sisterMAG year with lots of interesting topics, lovely partners, contributors both old and new and of course, you, our readers!

m a e T G A M r e t s Your si SISTER-MAG.COM

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Table of contents 10

THE WISHLIST

THE ABANDONEMENT

COFFEE DESIGN GUIDE

Marble grey & saffron

Camille Claudel Marble art

100 FLATLAY –

Interior-Trends

THE NEW SELFIE

Marble flatlay

FROM THE CRYSTAL PALACE TO THE EIFFEL TOWER

104 LINA MALLON

What it's like to be blond

A little journey to Paris and London sketches the cultural history of iron during the 19th century.

How the blonde came into the world

112 CATHAIRSTROPHIES

FOOD & INNOVATION EVENT

with Eileen Primus

120 THE SILVERBIRD

with SCHOTT CERAN®

84 5 QUESTIONS TO ...

IS BACK IN HER NEST

STUDIO OINK

108 LIGHT & SHADOW

sisterMAG talked with Tina Rainford on her 70th birthday about the flight and crash of the Silverbird.

MARBLE DIY with sisterMAG

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#28

TEAM & CONTRIBUTO MARKETING

TONI Marketing & Finance

PA R T N E R S

ALEX Sales & Investor Relations

C R E AT I O N

THE COVER PHOTOS ZoÃ« Noble MAKEUP Aennikin

THEA Editor-in-Chief & Design

MARIE Design & Kreation

HAIR Aennikin MODEL Jeanette Mokosch DRESS Evi Neubauer

EVI Fashion

LALE Design

L O C AT I O N sisterMAG office Berlin

SONGIE SISTER-MAG.COM

Design

IRA Design

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RS TEXT

O P E R AT I O N S

Maja Hoock majahoock.wordpress.com

Barbara Eichhammer the-little-wedding-croner.de

Lina Mallon NADINE Operations

LAURA Content Management

linamallon.de

Eileen Primus einzimmervollerbilder.com

Caroline Ring die-fachwerkstatt.de/ring

Ruth BĂ¤hnk strawberrrypie.de FRANZISKA Content Management

BENJAMIN Content Management

Jasmin Tschechne elbmadame.de

sisterMAG Team

PROOF CHRISTINA Content Management

YOU? Click here for our job ad!

Alex Kords kords.net Christian Naethler @iamvolta Antje Ritter das-korrektiv.de Dr. Michael Neubauer

SOPHIE Content Management

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PHOTOGRAPHY

VIDEO

Zoë Noble zoenoble.com

Timo Roth timo-roth.de

sisterMAG Team

TRANSLATION Tanja Timmer @tanjastweets

ILLUSTRATION & LAYOUT Maëlle Rajoelisolo maelle-rajoelisolo.com

HAIR & MAKEUP

STYLING

Aennikin aennikin.de

Evi Neubauer pinterest.com/evin

Alex Kords kords.net Christian Naethler @iamvolta Franziska Winterling @franziefliegt

#28 DOWNLOADS DIY

PARTNER We couldn't work on our issues and publish sisterMAG without our partners who we want to thank very much. This time you'll see our features with following partners. Click to jump directly into the pages!

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sisterMAG-DIY Paper Diamonds

RECIPES

Mirror glazed Cupcakes

sisterMAG-DIY Marble notebook

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- THE WISHLIST-

marble grey &

saffron

1. TIMEPIECE MARBLE WATCH $149.00

& OTHER STORIES CUT-OUT SUNGLASSES €19

DAWANDA COSMETIC BAG €19

FJÄLLRÄVEN RE-KRANKEN BACKPACK €89,90

WILD & WOLF VINTAGE MARBLE PHONE €79,90

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MARBLE

& OTHER STORIES FRINGED SCARF €59

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JUNIQUE POSTER BY CHARLOTTE WINTER from €12

AMY & KURT MARBLE PILLOW from €25

»I saw the angel in the marble and carved until I set him free« - Michelangelo

MADE ELISA CANDLEHOLDER €28

10.

ANTHROPOLOGIE BAR SOAP $8.00

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Abandonment

The

Vertumnus and Pomona, 1905, Camille Claudel. SISTER-MAG.COM

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Text: MAJA HOOCK Marble is difficult to work with and not many artists have mastered it. Camille Claudel was able to capture the most fleeting moments in stone. But before she became famous, she was sent to the mental hospital.

A woman leans against

a tree stump and half bends down to her lover. She lets her head rest on his. The kneeling man holds her in his left arm, and buries his face in her cheek. It is just the two of them. Such an intimate moment allows you to block the outside world, no longer look at your watch, think about your job, or that we’ll all die one day. Capturing such a fleeting moment, for eternity, requires genius. Twentythree-year-old Camille Claudel

Camille Claudel, 1883

has carved it in white Carrara marble – »Sakountala« or »The Abandonment« stands today at the Rodin Museum in Paris. Because the work displays both beauty and transience, it is not kitschy, but authentic. Every reputable art publication praises

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Camille Claudel’s masterpiece at the end of the 1880s, though always with her teacher, Auguste Rodin, in the same breath. The artist is an assistant to the famous sculptor, who is 24 years her senior and works with 50 other collaborators in his workshop. She sculpts marble for him because he doesn’t like the brittle material and is working, among other things, on the details of his »Burghers of Calais« and »The Gates of Hell.« While Claudel's sculpture resembles Rodin's »The Kiss,« her style is more individual and playful. Her art, instead of superficial eroticism, is devoted to the subtle nuances of love, such as self-abandonment, jealousy, and even surrender.

1864 Born in 1864, Claudel grew

up in a parsonage in Champagne. Among the cold mistral wind, she walked alone in the woods, climbed hills, and brought clay

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home to form figures of famous personalities like Napoleon. Her father, who worked in finance, supported her when she wanted to become a sculptor at the age of 12. He sent her to a private art school and later financed a studio for her in Paris, which the 17-yearold shared with girlfriends. Because only men could study at the federal academy of art, one of the lecturers teaches the aspiring sculptors privately in their workshop. This is how Auguste Rodin, over 40 years old, became Camille Claudel's mentor, and what followed is the same old story: teacher and pupil have an affair. He is impressed how the teenager models portraits of her brother, Paul, and employs her. The bourgeois girl spent every day in Rodin’s wild workshop, drinking absinthe with naked models while Rodin sculpted busts of her like »Aurora« and »The Thought«. Camille's face is featured in countless works. Her brother, the famous writer and diplomat Paul Claudel, described

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Her art, instead of superficial eroticism, is devoted to the subtle nuances of love, such as self-abandonment, jealousy, and even surrender.

her as such: »With her gorgeous forehead and marvelous eyes, the dark blue of which is found only in novels. This large, proud, sensual mouth, that mighty chestnutbrown hair that falls to her waist. A tremendous charisma of courage, openness, superiority, happiness.« But Claudel could also be rude and temperamental. The actress Isabelle Adjani, who in 1988 produced a film in which she also portrays the artist, describes her as the greatest sculptor of the twentieth century. She also recalls moments in which Claudel sent her critics packages of dog shit as an expression of opinion.

Rodin,

who’s had plenty of lovers and a child with longtime partner Rose Beuret, introduces Claudel to the salons. The young girl hopes for a wedding, but Rodin will never leave Rose. It antagonizes her, and Camille officially lives alone while maintaining a secret relationship with Rodin at his estate. Loss and death become themes of their art. »Clotho« shows a woman with wilted breasts and a menacing substance pouring out of her body. Age has taken its toll. Claudel had spent her entire youth

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with the »bearded monster« as her brother refers to Rodin. Her most famous work, »The Mature Age,« shows a young woman stretching her arms towards an old man being carried away by an elderly woman. After a terminated pregnancy, she separates from him. She makes friends with the same-aged composer Claude Debussy, flutters with him through Paris, sketches everyday scenes, and wants to establish her own name. But the money never comes: »Every time I release a new sculpture, millions roll in for the bronze workers and dealers. And for me: 0+0=0,« she writes.

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Depressed, she brings homeless

people and cats into her basement apartment full of rubbish. She lives in constant fear of Rodin, believing that he wants to poison her as well as steal her ideas. Starting in 1905, she systematically begins smashing her sculptures with a hammer. In rough shape and doused in makeup, Camille is forcibly brought to a madhouse in the country. She would live there for 30 years. Details of her life in detention can be traced from the many letters she wrote to her brother, who was then a writer and French diplomat in Japan: »Never forget that your sister is in jail with madmen, who scream all day, grimace, and are incapable of stringing sensible words together.« She blames Rodin, who has found a new love. »He only has one worry – that after his death, I could become more famous and esteemed than him,« she wrote. Camille Claudel

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was buried anonymously when she died during the Second World War by the consequences of malnutrition. She was 79 years old. The nurses knew the oncecelebrated sculptor only as the sister of the famous Paul Claudel. Whether she was really sick or just unpleasant is still up for debate today.

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A tremendous charisma of courage, openness, superiority, happiness.

Literatur DelbĂŠe Anne "Camille Claudel " Mercury House, 1992

The Waltz, Camille Claudel, 1889

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Coffee Design Guide

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URBAN BEAN COFFEE MINNEAPOLIS ADDRESS: 2401 Lyndale Avenue South Minneapolis, MN 55405 822 West Lake St, Minneapolis, MN 55405

OPENING HOURS: Mon-Fri: 6:30 am - 10:00 pm Sat: 7:00 am - 10:00 pm Sun: 7:30 am - 10:00 pm @urbanbeancoffee

Photo:@melissamale

www.urbanbeancoffee.com

Photo: @_yvonnekwok_

NICKEL&DINER NEW YORK ADDRESS: 1 Howard St. New York, NY 10013

OPENING HOURS: Mon:

8:00 am â&#x20AC;&#x201C; 3:00 pm

Tue-Fri: 8:00 am - 3:00 pm

6:00 pm - 10:00 pm

Sat:

9:30 am - 3:30 pm

6:00 pm - 10:00 pm

Sun:

9:30 am - 4:00 pm

@nickelanddiner www.nickelanddiner.com

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REBELLE –

NEW YORK

Photo:@eduhwud

ADDRESS: 218 Bowery, New York, NY 10012 (btw Prince Street and Spring Street)

OPENING HOURS: Mon - Thu: 8:00 am - 10:00 pm Fri: 8:00 am - 11:00 pm Sat: 11:30 am - 11:00 pm Sun: 11:30 am - 9:00 pm @rebellenyc www.rebellenyc.com

CAFE GRATITUDE –

LA & SAN DIEGO ADDRESS: 639 Larchmont Boulevard, Los Angeles, CA 90004 1980 Kettner Blvd, San Diego, CA 92101

OPENING HOURS: Mon - Sun: 8:00 am - 10:00 pm

@cafegratitude Photo: @clairffee

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www.cafegratitude.com

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OST CAFE NYC NEW YORK

Photo: @_yvonnekwok_

ADDRESS: 441 E 12th St, New York, NY 10009, USA (corner of 12th St. & Ave. A)

OPENING HOURS: Mon - Fri: 7:30 am - 10:00 pm Sat - Sun: 8:30 am - 10:00 pm

@ostcafenyc www.ostcafenyc.com

CAFE ARTSCIENCE

â&#x20AC;&#x201C; CAMBRIDGE

ADDRESS: 650 E Kendall Street Cambridge, MA 02142

OPENING HOURS: Tue - Fri: Lunch 11:30 am - 2:00 pm Dinner 5:00 pm - 10:00 pm Bar 11:00 am - 12:00 am Mon & Sat: Dinner 5:00 pm - 10:00 pm Bar 5:00 pm - 12:00 am Sun: Closed @cafeartscience www.cafeartscience.com

Photo: @mintnithi

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From the Crystal Palace to the Eiffel Tower Text: Barbara Eichhammer SISTER-MAG.COM

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I I RO N & THE INDUSTRIAL AGE No other material changed the architecture and structural engineering of the Industrial Age as fundamentally as iron. Until today, iconic buildings like the Eiffel Tower have shaped the urban topography of European cities and tell us of their cultural history; of power and space, of technical progress and the triumph over gravity, of aesthetics and functionality. A little journey to Paris and London sketches the cultural history of iron during the 19th century.

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B BUILDING WITH IRON IN T H E 1 9 T H C E N T U RY

Whether the FIRTH OF FORTH BRIDGE (1889) near Edinburgh, EUSTON STATION (1837) or ST. PANCRAS STATION (1867) in London, countless iron buildings still testify to the structural engineering of the Industrial Age. At the beginning of the 19th century, iron came to be the first substance that developed from a manufactured to a mass-produced building material. Due to its new static characteristics, iron provided unprecedented possibilities: quicker construction, enormous span width, and lighter beams. Its high ultimate strength made it possible for buildings of unparalleled size to be erected, like train stations,

railway bridges, or factory halls. Especially revolutionary was that cast iron could be pre-fabricated. The functionality and profitability of iron buildings also came to shape their form.

”

» T H E R E T O S TA N D I N T H E CENTRE OF THE HUGE C RY S TA L P I L E , A N D C A S T THE EYE THENCE IN ANY D I R E C T I O N , WA S I N D E E D TO B E H O L D A S I G H T T H AT H A D N O PA R A L L E L I N E XC E L L E N C E . T H E EXQUISITE LIGHTNESS AND T O N E O F C O L O U R T H AT P E RVA D E D T H E E N T I R E S T R U C T U R E WA S A V I S U A L F E A S T. WRITER H E N RY M AY H E W, 1 8 5 1

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C T H E C RY S TA L PA L A C E IN LONDON & THE FIRST GREAT EXHIBITION 1851 The FIRST GREAT EXHIBITION took place in LONDON HYDE PARK from May 1 until October 11, 1851. Over six million visitors came to the British capital to see more than 100.000 objects, such as diamonds or elephants. No other exhibit, however, was as popular as the iron-glass-construction that held the exhibition, THE CRYSTAL PAL ACE . It soon became a cultural icon in the collective memory of the time. Its gigantic dimensions made it the biggest building of the 19th century. As vanguard of the Industrial Revolution and colonial power of the British Empire, Great Britain also wanted to demonstrate its supremacy on the world market and express its powerful status on an architectonic level. Fundamentally new and revolutionary was the utilitaristic

EUSTON STATION, THE GREAT HALL, 1914

CRYSTAL PALACE, 1851

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design of iron and plate-glass. Garden architect JOSEPH PAXTON used prefabricated iron parts, which were screwed together on-site. The Crystal Palace measured 93.000 km², was 500 metres long, and transparent. Interesting highlight: Old elms could be found amid the exhibition halls, for the Crystal Palace had been constructed so that the trees of Hyde Park did not have to be cut down. On entering the exhibition halls, visitors experienced a totally new feeling of space and an overwhelming sensation of light and colour. No walls obstructed your sight. Due to its transparency, visitors could gaze into the Crystal Palace from the outside, turning the exhibits into a spectacle, Thus, the Great Exhibition already held the aesthetics of shop windows and urban department stores. Contemporaries saw the Crystal Palace as magical. With a recourse to language of the fantastic, the British novelist WILLIAM THAKERAY described it as »FAIRY PAL ACE, MAGIC GRO WN« . It can therefore be read as a SISTER-MAG.COM

heterotopia in MICHEL FOUCAULT ’s words, as a phantasmatic other place, which symbolizes the Industrial Age but is also otherworldly and fundamentally different from it. As planned, the Crystal Palace was removed from the Hyde Park area after the Exhibition and reinstated in Sydenham. After burning down in 1936, today only the name of the eponymous London football club remembers the iconic Victorian building. 26

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GREAT EXHIBITION, 1851

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F U RT H E R : B E YO N D I T S S T R I C T LY PA R I S I A N S TAT E M E N T, I T TO U C H E S T H E M O S T G E N E R A L H U M A N I M A G E - R E P E RT O I R E : I T S S I M P L E , P R I M A RY S H A P E C O N F E R S U P O N I T T H E VO C AT I O N OF AN INFINITE CIPHER: IN TURN A N D AC C O R D I N G TO T H E A P P E A L S O F O U R I M A G I N AT I O N , T H E S Y M B O L O F PA R I S , O F M O D E R N I T Y, O F C O M M U N I C AT I O N , O F S C I E N C E O R O F T H E N I N E T E E N T H C E N T U RY, R O C K E T, S T E M , D E R R I C K , PHALLUS, LIGHTNING ROD OR I N S E C T, C O N F R O N T I N G T H E G R E AT ITINERARIES OF OUR DREAMS, IT I S T H E I N E V I TA B L E S I G N . RO L A N D B A RT H E S

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P THE EIFFEL TOWER IN PARIS

The iron architecture of the 19th century reached its pinnacle at the W ORLD EXHIBITION IN PARIS in 1889. French engineer GUSTAVE EIFFEL designed an iron tower 300 metres in height, which used railway bridges as an inspiring example. The THE EIFFEL TO WER is now an iconic sight of Paris. The construction work took two years in the Parc du Champs de Mars. 3000 workers put the tower together from 18.000 prefabricated steel parts and 2.5 million rivets. In the wake of the Industrial Revolution, and with the advent of new technical and material possibilities, engineers also wished to erect increasingly taller buildings. As a matter of fact, The Eiffel Tower was the highest building in the world until 1930, when the

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Chrysler Building in New York City exceeded it. The Eiffel Tower gains cultural significance in terms of a semiotic system, as a symbol for technical progress and the power of technical innovation. Tall structures are not only a sign of transgressions due to the biblical tower of Babel, but also of triumph over gravity; of veneration or domination of space. ROL AND BARTHES , French cultural critic, reads the Eiffel Tower as a mythical icon that makes the urban topography of Paris perceivable as a landscape from a birdâ&#x20AC;&#x2122;s eye view. James Bond has chased villains on it, Las Vegas has one, and in the movie Independence Day, aliens destroy it. The Eiffel Tower remains an omnipresent cultural icon. In fact, it should have been demolished in 1910, but it was too lucrative a tourist attraction

18 JULY 1887

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20 MARCH 1888

15 MAY 18888

21 AUGUST 1888

to tear it down. Many Parisians have criticised its form as »huge, metallic carrot«. French writer Guy de Maupassant even declared, in a humorous way, that he would have dinner each day in the Eiffel Tower because it was the only place in Paris where he did not have to see it. Nonetheless, more than 150 million people have visited »L A DAME DE FER« .

26 DECEMBER 1888

15 MARCH 1889

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Food

& INNOVATION EVENT

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SCRATCH TESTS AND LIGHT

INNOVATIONS Text: FRANZISKA WINTERLING Photos: TIMO ROTH We could not have asked for a better suited partner for an event focused on »innovation« than SCHOTT who have been developing and manufacturing specialty glass and glassceramics for more than 130 years. And as little as these terms may mean to any of us at first glance, as deep their impact has been on our daily lives.

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You may well have used the term »ceran cooktop« many times in passing but did you know that SCHOTT CERAN® is the registered trademark for the original glass-ceramic cooktops? SCHOTT are the inventors of the black glass-ceramic cooktop panel. The material was originally used in space flight in the 1960s and protected space capsules from the extreme heat they were subjected to upon re-entry into the earth’s atmosphere. From there, the first black glass-ceramic cooktop panels soon made their way into kitchens all around the world. SCHOTT didn’t rest on these laurels, however, but instead continued to make glass-ceramic more durable and versatile. On the following pages, we would like to share the latest developments – as well as our favorite innovations discovered at Living Kitchen and IMM.

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CLICK HERE TO WATCH THE VIDEO

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INNOVATION 1:

SCHOTT CERAN® MIRADUR™ IMAGINE THIS

You’re returning home from your weekly shop laden with heavy bags and there is no room to put them anywhere in your kitchen – except for the cooktop. So as you lower your bags onto the black surface you hear a very disconcerting sound. You meant to wipe away the salt you spilled there yesterday! And as you turn to find a better place to put your shopping you scratch the cooktop’s glass-ceramic surface with your key. Once everything has been put away you dare look at the damage you have caused and see: Nothing! Nothing but a perfectly undamaged black SCHOTT CERAN® glass-ceramic cooktop panel.

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MOHS SCALE

WHAT IT CAN DO

The name of this miraculous invention is SCHOTT CERAN® Miradur™ and it is the world's first and only scratch-resistant glassceramic cooktop. It sounds like an invention from the far distant future but we have seen it in action and put the CERAN® Miradur™ through a scratch test – making no mark whatsoever.

The secret behind SCHOTT CERAN® Miradur™’s great capabilities is its high level of hardness. Measured on the Mohs scale, common glass-ceramic reach a level of around 6. SCHOTT CERAN® Miradur™ however scores between 9 and 10 which makes it almost as hard as a diamond, the perfect 10. Its extreme hardness and resilience afford users 95% fewer sand scratches and 70% fewer scratches left by abrasive sponges. Therefore, SCHOTT CERAN® Miradur™ is perfectly equipped to withstand the exertions put upon a cooktop on a daily basis.

SCHOTT CERAN ® Miradur™

Glass- ceramics Aluminium

Ferrum

Glass

Quartz

Corundum Diamond

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LIVING KITCHEN

Swiss company V-Zug will start selling SCHOTT CERAN® Miradur™ fitted cooktops as early as this year. We were lucky enough to see some examples from their range in the dedicated SCHOTT CERAN® Miradur™ section of the V-Zug booth at Living Kitchen. The newest SCHOTT CERAN® innovations will make their way into our kitchens very soon indeed.

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INNOVATION 2

LIGHT CONCEPT STUDY

IMAGINE THIS

You’re searing a steak in your big, rectangular grilling pan and it’s time to get started on the sauce in your small, round pot. No problem, half left to the pan at a slanted angle, there is still room for your pot. And as soon as you have put it down there, a white light will tell you it’s indeed ready to go. And that‘s not all: Imagine you need to turn off the cooktop but don’t want to touch it with your wet or sticky hands. Again, no problem at all, just clap and both light and heat will be turned off!

WHAT IT CAN DO

This time the magic happens just underneath the glass-ceramic cooktop which is where the LED lighting is located. SCHOTT has recognized that the clever use of light not only adds to the design of appliances and provides important information on temperature, it also adds to our emotional experience. This idea is still a vision of the future but if it makes its way into our kitchens, we sure will enjoy cooking even more.

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INNOVATION 3

CERAN®FINE PRINT IMAGINE THIS

Your kitchen is where you feel right at home. The place where you can truly be yourself. CERAN® Fine Print capitalizes on this feeling not merely when it comes to the equipment of your kitchen but straight down to the individual design of your hob. If given the chance you would prefer to cook your food on a open fire each day? Well, how about a wood-finished hob as a compromise? Do you love San Francisco and does its delicious seafood cuisine provide the inspiration for many of your dishes? Well, then you can do so much more than just hang a picture of the Golden Gate Bridge up on your kitchen wall now, you can have it right there on your hob so you will never lose sight of it again. Or how about a picture of the person you are cooking for? Or other loved ones, your family? Anything is possible if the design finds enough fans.

WHAT IT CAN DO

There are (almost) no limits to your individual taste. Pictures, patterns, material sensations, textures. CERAN® Fine Print makes each hob an individual piece! Thanks to an innovative screen print technology pictures as well as material sensations can be replicated in all-over coating at pixellevel and using 3D effects. Uniform black cooktops are a thing of the past! 43

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E T I R O V T A A F S R N U O I O T A V O INN IN

LIV

EMBE

T I K

N E CH

LIVIN

EXTR

G INN OVAT I ON ED

ACTO

IMAGINE THIS

Trying to sneak a peek under the lid of the farthest pot on the cooktop, you not only no longer bend yourself into the strangest of shapes you will also no longer bang your head on the extractor hood. And even better: The steam from said pot isnâ&#x20AC;&#x2122;t coming the way of your face but is gently sucked downwards into the extractor.

BORA BASIC

WHAT IT CAN DO

Yes, you read that correctly: Instead of rising upwards, the steam is sucked downwards into slits or holes embedded into the cooktop. This has several clear advantages: unprecedented freedom in the design and layout of your kitchen island, more flexibility when cooking and a farewell to steam blindness by people wearing glasses. Embedded extractors are available from selected retailers including Bora and V-Zug. SISTER-MAG.COM 44

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IMAGINE THIS

REFRESH BUTLER

The last of the onion soup has long been eaten but somehow, the smell still lingers around. The guests have long gone home but a distinct hint of smoke remains in the air. It is too late to do laundry, so you just open your wardrobe door, place your dress on a hanger, close the door and rest assured that by the morning, all the smells will be gone.

WHAT IT CAN DO

Alright, we admit, this is not an ordinary wardrobe but V-Zugâ&#x20AC;&#x2DC;s Refresh Butler. Not dissimilar to a fridge on the outside, its inside will not only clean your clothes and remove smells and bacteria. It will also dry your favorite piece when youâ&#x20AC;&#x2122;ve been caught in an unexpected rain shower. Thank you, James!

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»NEVER stop

INVENTING was the tagline we came up with for our innovation weekend with SCHOTT CERAN® in Cologne. What did we set out to do? We trained our eyes and minds to notice all the exciting and ever emerging innovations, trends and inventions around us. And took action ourselves by daring to create our very own innovations. After all, who, at some point in their childhood, didn’t want to become an inventor… that’s until they figured out that inventors and innovators are actually scientists in laboratories, i.e. people other than us. But is that really the case? What does it take to create innovation? Not all that much if the proponents of »Design Thinking« are to be believed. This method approaches innovation as a complex problem to which it sets out to find a creative solution.

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Design Thinking is centered predominantly around principles of communication and exchange to achieve innovation. And so it made perfect sense for our Design Thinking work shop attendees to get started by focusing on the group itself:

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6 STEPS TO INNOVATION

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UNDERSTANDING What is the problem we are trying to solve and which direction do we want to take? In the case of our workshop we wanted to tackle a »culinary

experience.« By the way, these steps are not limited to »innovation,« they are easily transferable to other areas like your personal or professional life.

OBSERVE This includes the exchange with others. Because the simple focus on our own experiences will not let us surpass the framework of already existing ideas. In order to create something new and innovative, we need to face new thoughts and the needs of people around us. Within the confines of our small workshop, this was just an interview with a partner about our cooking experiences and preferences. But this step can obviously be expanded upon which is strongly suggested in order to get a more representative result.

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DEFINE

Exchanges based on questions, more questions and followup questions will yield a large amount of both materials and experiences. So the next step is to give the information structure and discover patterns within the date. These can (and really should be) unexpected and show connections you didnâ&#x20AC;&#x2122;t make in your original conversations. This is exactly the kind of new and unexpected input Design Thinking is centered around.

IDEATE

This is the critical component! You have had new experiences, collected ideas and got an insight into the needs of the people around you. Some examples from our work shop

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include: »I don’t like to eat alone,« »I love cooking but I don’t have time for creative recipes«, »I could eat pasta every single day, but isn’t that going to get boring?« This is where Design Thinking does its job and comes up with ideas. Attendees are encouraged to brainstorm in any direction and generate a variety of crazy and savvy ideas. Make sure you don’t lose the exchange with others over your ideas and look for feedback.

PROTOTYPE After a somewhat wild brainstorming session it’s time to set a course back to reality. You already have an idea of how the problem could be solved and now you will want to breathe some life into it. Feel free to prototype in a medium that is different from the eventual goal, like plotting an app on paper or building a cardboard machine. This is not just fun, it will also make you think and ask more questions than a straight path would.

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6. TEST

Time to take your solution for a test drive. Weâ&#x20AC;&#x2122;re staying literal here: For now, this is just a test and nothing more. Does it work the way we were hoping it would? Can others handle our solution? Do they perceive our solution as an enhancement?

WHAT WE LEARNED If we have learned one thing in the process itâ&#x20AC;&#x2122;s this: The ingenious idea is only a small part of any invention or innovation. Constant exchange, team work and feedback make up a much bigger part. They are the only way to reach a place we could not have imagined, let alone reached, reached by ourselves. They are the key to creating new things. Maybe that is the secret of the most successful inventors. Forget complicated formulas, just listen and let yourself be taken by surprise. In this mindset, we can all become inventors in our daily lives.

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Food TRENDS

THIS IS WHAT WE EAT IN 2017? Rainbow bagels, crazy milk shakes, sushi burritos and donuts which are really closer to croissants… News food trends keep emerging online, often it seems straight out of thin air, and not long after people come to line up in droves outside the latest muchcelebrated shop or restaurant – until there is a new hype. And while many of these trends are abstract at best and bizarre at worst, some of them do actually bring a very welcome breath of fresh air into our kitchens and onto our plates that is well worth checking out. And that is exactly what we went to do at the »Never Stop Inventing« event. Teaming up with Maximilian Lorenz, head chef at »L’escalier« , we have tried to look into the future and created a dinner fit to ride the newest trends.

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TREND-DINNER

COURSE

a classic GETS A MAKE-OVER

Have you ever had potato salad with perfectly cubic pieces of potato? Or tried a salty-savory topping on yeast dumpling instead of custard? These are the kinds of things you should expect to see in 2017. Just because a recipe is old doesnâ&#x20AC;&#x2122;t mean itâ&#x20AC;&#x2122;s necessarily boring. With just a little bit of creative variation your favorite tastes can get a new shape and tried and tested dishes will sparkle with a new layer of flavor.

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TREND-DINNER

2 COURSE ND

pasta straight FROM THE PARMESAN WHEEL

We all know and love pasta. And we’ve probably all had pasta with parmesan at some point in our lives. So how do we combine these two ingredients into a new experience? As with so many things: Preparation is key. From kneading the dough to shaping the pasta and tossing it, still hot, inside a whole parmesan wheel – this dish was a spectacular experience even before it was flambéed with original Italian grappa. And it was absolutely delicious, too!

TREND-DINNER

COURSE

indoor bbq

For head chef Maximilian Lorenz, there is one obvious question: We know all about pizza, burger, sushi and so on but which type of fast food will ride the next trend? He supposes it will be the BBQ and the world of food seems to agree. Which is why smoky specialties are not a quaint niche delicacy at Lorenz‘ BBQ restaurant »Pig Bull« in Cologne but have instead become a staple on trendy diners‘ plates all over.

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TREND-DINNER

COURSE

chocolate

The dessert reaches the table obscured by a cloud of mist. »Chocolade 2017,« a deceptively simple combination of chocolate mousse, a chocolate cupcake and chocolaty crème brulée, only revealed its secrets after some water had been poured onto the dry ice. We had to sit and watch it steam for a while before we could behold the deliciousness that had materialized on our plates: a chocolaty cherry on top of a delicious cake of a dinner! SISTER-MAG.COM

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FRANCE & VIETNAM BANH MI

Not every food trend can be tied down to one specific location. And part of the appeal of Banh Mis is its combination of different regional cuisines. The sandwiches combine French baguettes and Vietnamese toppings seasoned with herbs and spices like coriander. No ordinary sandwich!

PORTUGAL

PA STEIS DE NATA

With Portugal’s rising popularity as a travel destination, Portuguese food is also becoming more of a thing internationally. London-based outlets like »Taberna Do Mercado« and »I Love Nata« have recently become the place to go to get your hands on some delicious Portuguese Pasteis de Nata, traditional pies with a sugary egg white filling.

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CAUCASUS MOUNTAINS KEFIR

If kombucha started the fermented drinks trend then kefir takes it to the next level. The kefir »grains« this trends is all about aren’t actually grains but little bits of yeast which are commonly referred to as grains because of their crystalline structure. Combined with a variety of base liquids, like coconut water, fruit juices or milk, they make a delicious and healthy drink.

JAPAN

CH A RCOA L FILTER S

JAPAN

You may have noticed the black shapes inside the water pitchers in some the pictures of our dinner. What are those? Charcoal filters made from Japanese holm oak trees which help clean, filter and deodorize our water. The coal is also said to help prevent food poisoning and even environmental stress. The visually pleasing filters are available from Kenkawai and add a highlight to every dinner table.

ALGAE/SEAWEED/NORI

We may only know them as sushi coatings but the Japanese get really creative with these ingredients and little by little, Europe is catching on. Algae salad, ramen noodles topped with dry nori or maybe even algae pizza? Anything is possible!

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On the table: carafes by Kenkawai

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CLICK HERE TO WATCH THE VIDEO

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cupcakes MIRROR GLAZED EDIBLE GLASS CERAMICS? You’d be forgiven for jumping to that conclusion looking at these beautiful cupcakes our guests created at the workshop in collaboration with Törtchen Törtchen . What they are, however, are mirror-glazed moussetexture chocolate domes. Matthias Ludwigs was kind enough to tell us how to make them:

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mousse texture CHOCOLATE DOMES

RECIPE DOWNLOAD

10 CUPCAKES

CHOCOLATE MOUSSE 125 g Milk 20 g Sugar 1 Egg yolk 200 g Coating chocolate, 70% 2 sheets of gelatin, soaked 280 g Cream, lightly whipped Bring the milk and sugar to a boil, then add it to the egg yolk. Return mixture to the pot and let it boil once while stirring constantly. Remove it from the heat as soon as it boils, dissolve the gelatin in the mixture, then pour onto the chopped chocolate and let it set for two minutes... HERE read more AUTHOR Head patissier and co-owner of »TörtchenTörtchen« (»cupcakecupcake«) Matthias Ludwigs looks back on an already illustrious career working with, amongst others, Dieter Müller and Stefan Marquard as well as at Graugans. At »TörtchenTörtchen,» the author of six books follows his passion for both fine French creations and chocolaty inventions. True to the café’s motto: The best ingredients + innovative ideas + a unique taste experience = TörtchenTörtchen SISTERMAG 28 | 02 63

/ 2017

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Unsere Gäste

FOODISTAS CARINA & TANJA

ÜBERDING LIVIA

A R I A N N A S D A I LY ARIANNA

STYLED CANVAS MEL

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MLLE POIROT CAROLE

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Photo: TIMO ROTH SISTER-MAG.COM

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t doesn’t take a complicated name nobody knows how to pronounce or even crazy combinations to create a culinary innovation. It may just as well be based on a tried and tested staple, re-discovered and re-imagined in an unusual way. The clear vision with which Johan Bülow has re-defined the beloved black treat liquorice is a magnificent example of this principle – »Lakrids« is a new definition of a traditional root. No longer only available HOW DO YOU in its traditional stick R E - I N V E N T A W E L Lshape, the colour KNOWN PRODUCT? palette has also been added to. That’s exactly the question the 22-year-old Johan Bülow asked himself. He had a clear goal: take liquorice to a new taste level. He had founded a company called Lakrids, he had a vision and entrepreneurial spirit. But he lacked a tangible plan for implementation. After many kitchen catastrophes, however, the problem was solved with the help of an expert called Tage Vedsted Kusk who created the recipe for Lakrids and still serves as the company’s Technical Director today. 67

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WEBSHOP HERE

WHAT IS IN THE »NEW LIQUORICE?« The basic ingredients seem relatively simple and include molasses, sugar, aniseed and liquorice powder. The latter is made from pulverized liquorice root and can be bought as a raw ingredient for cooking. Its taste is defined as umami, a Japanese word for the fifth flavour next to sweet, sour, salty and bitter. This basic mass is formed into the familiar strings but that is not the end for John and his team. His Lakrids is boiled and then coated in chocolate. This sound simple but it actually takes four hours to spray the treats with 40 to 50 layers of chocolate which give them their spherical shapes. Johan’s liquorice is available in a variety of flavours ranging from hot variations with chilli to fruity ones including red currant.

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HOW DOES AN INNOVATION BECOME A REALITY? It didn’t take long for Johan Bülow‘s vision and Tage Vedsted Kusks’ expertise to generate success and its perfect proof: empty shelves. Soon retailers were asking to stock Lakrids in their stores and the entrepreneurs faced the next question: How do we manufacture enough to satisfy the demand? Johan Bülow took a brave step and invested into machines, even an entire factory. The risk paid off, their creative products became increasingly popular and are now sold all over the globe.

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SA LT Y LIQUORICE

SWEET LIQUORICE

WHAT’S NEXT? As befits true innovators, there is no rest for the Lakrids team. Liquorice is so much more than just a sweet which is why there are now sweet and salty liquorice syrups available as well which are popular both in Danish cocktail bars and as a marinade for meat. Johan Bülow’s goal is to help people experience the full range of what liquorice has to offer. As a spice, as a treat, as a drink, sweet or salty, as a syrup or in powdered form. He has set out to proof to the world that liquorice is so much more than a treat in a bag and therefore has the potential to become a favourite taste of many who would never have thought so.

RED LIQUORICE

HABANERO CHILI LIQUORICE

SA LT Y C H I L I CRANBERRY LIQUORICE

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STARTUP SPOTLIGHT

KOCHFABRIK BRANCH

HEAD QUARTERS FOUNDER

Event Kรถln Kerem Menemenci

LOGO

www.kochfabrikkoeln.de

PRESENTATION

I am Kerem Menemenci from Kochfabrik in Cologne. Our main service is hosting experience-oriented team cooking events but we also offer a range of other activities. Kochfabrik is a place for chopping, cooking, conferencing, partying and being happy! SISTER-MAG.COM

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SPECIALITY

I think that’s down to a mixture of several factors that make Kochfabrik unique. The ambience, our team, the quality of food and, not least, our central location all come into the mix. Event customers tend to have very specific and highly individualized expectations. We aim to meet and exceed these in the flexible manner that meets with our customers’ wishes. IDEA

There were already quite a few great locations in Cologne but many of them had specialized in a specific kind of event. They also tend to be quite big and thoroughly unsuitable for groups of 20 to 60 people. We had the idea to create rooms which would accommodate both smaller groups and a wide variety of events. At our location, guests have the option to host a meeting or workshop during the day and then cook together at night. Kochfabrik opened in early 2016.

LOCATION

It was literally the next best thing. We had been in a show kitchen in the same street for quite a while. So when the former occupants moved out we decided relatively quickly to go for what was quite a dilapidated place back then. We have created Kochfabrik from early plans to final execution and all poured a lot of passion, love and eye for detail into it. You feel happy as soon as you arrive here. That’s what makes it special for me. EVENTS

Kochfabrik offers a wide range of events. We can accommodate company presentations as well as more exuberant cooking events or a flying dinner reception. Cooking is at the heart of most of what we do, be it with our guests or for our 71

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guests. Our location is also a popular set for media productions. In February, Kochfabrik will feature on the Sat.1 programme "So tickt der Mensch." FIRST EMPLOYEE

It was Iryna Shapoval. She is a talented interior designer and a good friend. Iryna was with us all the way during the creation and execution of Kochfabrikâ&#x20AC;&#x2122;s design concept. We are thankful for her contributions as one of the longest serving members of the team.

more chefs, Celine, Sebastian and Dimitri who support us on a regular basis. Each of them has their very own style, individual strengths and experiences which are important for the success of the team. We are very lucky to be working with this team.

RITUALS

We have a short team meeting before each event in which the head chef goes through every detail of the schedule with the entire team to ensure the best possible experience for our guests. CHEFS

Sandro Pietrobelli is our Chef de Cuisine, a versatile cook and master of his field. We have three SISTER-MAG.COM

FAVOURITE EVENT

We have had several events that take a very special place but the most exiting one from my point of view was our very first test event. Many of the guests had never been to a cooking event before and didnâ&#x20AC;&#x2122;t know any of the other participants. It started off as a somewhat quiet and timid affair which almost made me question the concept as a whole. But then something happened, something I

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had not thought possible, and the guests became more and more relaxed with each passing minute. After a while everybody felt right at home and people were laughing, joking, helping each other and just having a good time. It turned into a great night and everybody enjoyed themselves. And I was very relieved. KNOWLEDGE

I love pasta in all sorts of variations which is why it is a familiar sight on my menu at home. Unfortunately, I rarely get to attend the classes because my duties are of a more administrative nature. What I have learned, however, is that it’s not just the experience that makes the classes a success but also the quality of the food. That’s why Kochfarbik only works with the best suppliers.

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Kochfabrik can be replicated at home. Our guests are regularly surprised and excited by how easy it really is. Cooking in company is a great experience which strengthens the team spirit. And I think that the idea of team spirit will become an increasingly important factor in the future as employee motivation becomes an increasingly important factor in determining a company’s success. The group meal in a relaxed atmosphere, ideally accompanied by a fine wine, is every team event’s natural highlight.

PHILOSOPHY

Our philosophy is a simple message: Anyone can cook. Our classes aim to show you that you don’t need much previous knowledge to create a great meal. Everything we prepare at

WEBSITE

www.kochfabrikkoeln.de FACEBOOK

Kochfabrik Köln 73

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DIY

n o i t a r i p s n I sisterMADGI Y

on the next page

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Not only do »Black Beauty« & almost as »Tough as a Diamond« describe the assets of the new CERAN® Miradur™ cooktops, they were also the two guiding themes for our event decoration. This translated into a veritable flood of paper diamonds and lots of black – in the shape of vases, pots and plates. Hürriyet from Botanic Art added another highlight with her exquisite floral elements. Showcasing the Miradur hobs on the shelves in the company of carefully selected exotic flowers (yes, they are all real!), she created an eye-catching vision of spectacular orchids and cacti.

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PA P E R DIAMONDS from SISTERMAG

sisterMADGI Y SISTER-MAG.COM

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Heavier than average paper, A4 (160-250g/m2) Glue & scissors Folding stick Ruler & pencil Craft wire

Pliers A piece of cardboard, heavier than average paper A4 (A pointed item) INSTRUCTIONS

1. Print the pattern onto A4 paper and cut it accordingly. Then trace the pattern on the heavier paper including the lines above the corner points. Fold along the lines using a ruler and folding stick.

1. Fold the paper on all lines smoothing the edges using the folding stick. 2. Now itâ&#x20AC;&#x2122;s time to glue it all together: Apply glue to the outer edges and affix them to the insides. 6.

3. Cut the floristry wire into pieces of varying length. 4. Drill holes into the cardboard. Affix the wire to the cardboard by bending the lower end and glue it on. 5. Place the diamonds atop the spikes. Voila!

D IY D OWN LOA D 77

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INTERIOR

s d n e tr

Text & Photos: ELBMADAME SISTER-MAG.COM

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Every January the IMM furniture show in Cologne throws its doors open to professionals, experts and those interested in new trends in the industry. Established, renowned brands and upand-coming designers alike present their new creations and lines at this most important furniture fair. It’s where Vitra, E15 and muuto showcase their new additions and popular classics. Whether you’re trend scouting, interested in new collections or looking to try out what may become your next sofa – the Cologne furniture show is the place to go!

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FURNITURE SHOW

s t h g i l h g Hi Much as they did in 2016, plants dominate the design concepts behind many of the fair’s booths. The »Urban Jungle« with its decorative succulents, cacti and abundant foliage is very much alive. Exclusive products created by young designers were on sale at the Designers’ Market within IMM which provided a beautiful eyecatcher. The Air Plant Holders by Studio Carolin Slottje, delicately braided pieces of decoration adorned with carefully selected tillandsias picking up on the green trend, were the highlight of the selection.

Vosgesparis The plants‘ takeover of our living rooms is not restricted to traditional pots in any way. Design House Stockholm presented various further decorative plant ideas: indoor hot-houses with straight lines, innovative plant ladders and egg-shaped miniature glass terrariums.

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This year also saw a first of another kind: For the first time ever, a select group of bloggers was given the opportunity to design and run their own booths. Holly Becker from the blog decor8 used the Vivlio Frame shelf system within a mix of predominantly Scandinavian accessories. The line is tipped to become a favourite in living rooms all over the globe, thanks to its trendy delicate connection system. The colourful »wall of inspiration« inviting visitors to actively add to its creation was a particular favourite. Desirée von

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decor8

Vosgesparis

interspersed the

predominantly green design of her booth with carefully selected ceramics, casual leather furniture and beautiful rugs charting a perfect

course

between

the

modern and the noble.

Trends

Hairpin legs, precious materials like velvet and metal and unusual ceramics are this year’s trends. Typically Scandinavian designs in light colours using high-quality wood are ever-present but there is also a noticeable counter-

trend increasingly tipping the scales towards bolder designs. Atmospheric, aged metal surfaces, coloured glass and walls painted in muted colours were also among the trends shown.

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Prototypes from Aldi

Velvety fabrics in precious, dark hues in combination with walls painted in muted colours create a grown-up, moody atmosphere. With furniture legs the trend is moving towards more delicate features and the hairpin look. This is easily replicated at home as the delicate legs can be purchased online in many different variations. Thank to simple screw connections, assembly is also very easy. SISTER-MAG.COM

Hairpin legs take the edge of heavy upholstery fabrics and make many items of furniture more suitable for a small room. Another important aspect of the trend: The furniture retains its clear lines and wonâ&#x20AC;&#x2122;t appear unsuitably playful. The mid-century style is completed by metallic details both on the furniture itself and on accessories like lamps, candle sticks and mirrors. More daring individuals can go all the way by adding a matching themed wallpaper.

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Metal objects painted in various colours are another current trend. They provide an easy way to emphasize features like smaller items of furniture in any living room. Furniture lines in general are being developed with an underlying modular system in mind which makes them adaptable to rooms of any size and function. Shades of grey which harmonize well with both warm wooden hues and darker highlights or metallic details dominate in terms of colour but warmer shades, mustard yellow, sage green and dark blue, also feature.

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FIVE QUESTIONS TO

Studio Oink Photos: STUDIO OINK

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Lea Korzeczek and Matthias Hiller are the creative forces behind

Studio Oink

Their unique way of playing with light, darkness, structure and materials sits prominently in their interior and product designs. Who better to ask for advice on interistyling with the colours yellow and grey?

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Studio Oink

2. SISTER-MAG.COM

What features constitute a stylish flat? A stylish flat should exude personality and tranquillity. It shouldnâ&#x20AC;&#x2122;t look like a showroom and include a tone-intone colour scheme. As it represents its occupant, antiques and modern pieces can co-exist harmoniously. Fresh flowers and matching pieces of art are very important for us.

What do you associate with the colours yellow and grey? Yellow: Sun, Ease, Happiness Grey: Tranquillity, Demureness

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Which materials/ pieces of furniture would you recommend in these colours? Which ones would you never use? Yellow: Curtains

Lamps,

Upholstering,

Grey: Seating furniture, Bedding NEVER: Yellow: Table, Bedding

4. 5.

Grey: Cabinets, (although it does strongly depend on the colour itselfâ&#x20AC;Ś.)

Is there a classic marble piece you can recommend? The Saarinen Table with a marble top.

The bed in your old flat in Wiesbaden sparked a proper hype among the DIYcrowd. What happened to it after you moved? It was sold to the next tenant, just like everything else.

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For the exhibition »Ventura Lambrate« in Milan 2016, the duo collaborate with designer Aimee Bollu to create the project »Design with the Unknow« ...

... a collection of materials which were either found, used, collected, or swapped by the other designer. .

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Their clear aesthetics are usually enhanced by small, playful details.

Shelf made form powdered steel with either oak or marble boards. Available upon request.

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Recommendations ... Like a ballon about to take flight. Table lamp »Balloon« designed by Uli Budde.

100% Made in Scandinavia is the upholstery series »Oslo« by Muuto. Available in five different colours, each piece breathes with a reduced and airy flair.

The series further consists of a pouffe and bench. Yet, try not to get carried away, unless you have vast space..

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M ar b l e DIY

#sistermagDIY #marblegrey

G A M r e t s is DIY 95

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Nr.M1 A R B L E PA P E R

from sisterMAG

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TUTORIAL

M AT E R I A L S

1. Fill a plastic tub with water and careful drip the nailpolish onto the surface.

nailpolish (different colours)

2. Create your desired pattern by making swirls with the wooden pick. 3. Place the paper on the water's surface and let the colour set.

wooden pick water plastic tub (bigger than the chosen paper) paper (i.e. strong aquarell paper)

4. Take the sheet off and let it dry. Done!

D OWNLOAD D IY.

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2 . r N MARBLE

NOTEBOOK from sisterMAG

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M ar b l e DIY

M AT E R I A L S

marble paper paper (DIN A4 or A5) folding bone awl thread

needle scissors if needed: corner cutter (i.e. Star Stationary ) TUTORIAL

1. Using the folding bone, fold the marble paper and stack of regular paper in half (we are using the DIN A5 fromat).

2. Punch three wholes with the awl. 3. Bind the notebook as follows:

5. 1

3 4

4. Tie the thread in the middle. 5. Round the corners with a corner cutter. DOW NLOAD DIY

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ay l t a l F the new selfie.

G U E S T F L AT L AY E R

strawberry pie a.k.a. Ruth Bähnk ( B L O G G ER

F RO M H A M B U RG )

F latlay is a term that’s derived from the English verb

‘to lay flat.’ In the world of Instagram, it’s a kind of object photography on which one or more objects are displayed on an underground and photographed from a bird’s-eye view. Sometimes the components are arranged in a very accurate way, sometimes they’re placed randomly, sometimes there

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are very many objects on the photos, and sometimes thereâ&#x20AC;&#x2122;s just one. The components a flatlay shows depend on the mood of the photographer and the topic. Be it food or beverages, books, clothes, jewelry or electrical devices â&#x20AC;&#x201C; there are no limits to the fun of arranging!

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FRUITYRUTHYPIE

At first, you look for a SURFACE or a TOPIC you want to focus on. In my case, the underground is marble, suitable for the dominant color of marble grey. Of course, not everybody has a marble table at home but you can improvise: I used a wax cloth in marble style for my flatlay. As a topic, I chose "THE PERFECT SUNDAY MORNING". In a brainstorming, various objects came into my mind that belong to a perfect Sunday morning â&#x20AC;&#x201C; like the mandatory cup of hot chocolate or a nice magazine.

MY ADVICE for flatlayers: Flowers or other plants like

monstera leaves or classic tulips look good almost every time and give a nice freshness to the flatlay photo.

tip SISTER-MAG.COM

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After you collected all the objects that go with the topic, you can think about a COLOR SCHEME . In my case, the colors PINK AND WHITE dominate. My flowers are pink, and the personal organizer is in pastel as well. Right at the beginning, you can try out some things: Put the objects on the table and move them around to get a feeling for your flatlay. Then you can arrange them step by step to get 4. the flatlay you want. A test photo helps because flatlays often look different through the camera lens. Also, it helps you finding the perfect perspective.

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S T R AW BE R RY P I E

After the first attempt, you can arrange the objects in a different way or add more objects as well. For my Sunday morning, there was something cozy missing, and so I added my favorite long and soft scarf as a blankie.

3. Advanced flatlayers should consider this: GOOD LIGHT is essential! Soft shadows look especially good in a flatlay. With a lamp and a piece of PAPER in front of it, you can light the flatlay like you would work with a softbox and create a harmonic baselight. Especially for food flatlayers, good light is very important in order to stage the dishes as deliciously as possible.

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Ultimately, itâ&#x20AC;&#x2122;s most important that you have fun. Try different combinations in order to find out what you like most. Enjoy it!

Yours, Ruth

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What it's like to be BLOND

LINA MALLON SISTER-MAG.COM

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Blond – meant

SEXAPPEAL

Text: LINA MALLON Photos: LENA SCHERER

to me:

When I got blond hair for the first time, I was 17. Soon after that, I would break up with my first boyfriend but he didn’t know about that back then – and neither did I. A radical change of the haircut is and will always be one of the most stereotypical but still recurring symptoms of a woman who longs for a change or, at least, wants to see herself from another perspective, who feels »too boring« or just needs »something different.« It’s faster than a change of clothes and is, in the first misbelief of the acting emotion, a predictable risk that could be reversed with a little bit of chemicals and in another afternoon – if it needs to be reversed. Opposed to a separation that needs to be figured out first. It’s the same with 17 as it is with 27. 105

For me, blonde hair represented the feminine side, sex appeal, charm, sensuality and, most of all, passionately lived femininity. And that was exactly what I longed for. And so I went to a drugstore in a small town on a Thursday and bought oxidant and a brush. I persuaded my mother into applying the mixture on my dark-brown hair and waited. The result can be described with the attribute »catastrophic,« and only the last of the three hair salons I visited agreed to correct my mix of a bright hairline in an eye-catching neon yellow and the green and orange lengths. I withstood the relationship and the abeyance my hair was in for almost two SISTERMAG 28 | 02 / 2017

months. Then I ended the »work in progress« and colored my hair dark again. Then, out of spite and not to feel completely unsuccessful, I cut radical bangs and put an end to the chapter »blonde« before it even started.

unfinished woman who had to clear her own way and repeatedly collided with things she wanted and those other people expected. I was ready for a new perspective.

ONLY 10 YEARS LATER

DO YOU THINK THAT BLONDE SUITS YOU?

On the chair of a hair salon in Berlin, far away from the emotional and impulsive decisions and with a clear and firm wish for a real change, I dared to open the chapter again. At that time, I wore my natural hair color for almost four years, the red curls that became my trademark and that I received a lot of compliments for. And although nobody, neither readers nor friends, could understand it, I was fed up of my curls and the part of me they stood for. Back then, I had the feeling that I outgrew the wild, untamable and

– maybe I am one of the few women who don’t become more passionate with being blonde but a little calmer.

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Sebastian gave me a disbelieving look, not the first one that day. I saw in his face that he didn’t think of me being capable of having blonde hair although he knew me enough to know that it wouldn’t make sense to try to change my mind. But he wasn’t the only one who doubted. I kept hearing that a »well-behaved« and »soft« look didn’t suit me, that the blonde brought too little of a message for my personality and was diametrically opposed to it. But that was exactly what I 106

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IT’S NOT JUST A TONE OR A COLOR, FOR ME IT’S A FEELING, A BALANCE.

found exciting. The bright copper, the untamed curls – it somehow underlined the impact and the traits of my personality and made me a little bit more untamed, straightforward and harder. But the blonde on my head took, in a positive way, the hard edge from my look and my vibe without disguising me. It rather balances me, gives me lightness and, on the other hand, more depth.

BLOND

Ten years ago, the blonde was supposed to make me more sensual and passionate. But with the personality and perspective I have today, it makes me softer, more feminine, weakens the big contrasts and makes me a little bit quieter without forcing me to be silent.

I like the balance of my current look very much because it fits what happens inside of me – still a little too many emotions, still some dreams that need to be lived, still some ways that I just go, that I make for myself and that nobody can argue me out of – but a little bit of natural peace joined in, satisfaction, confidence that rests in me and that I don’t have to scream out or underline. And maybe my departure from the red hair color and my turn to blonde was somehow co-responsible for my way from being a wildling to being the young woman I am today…

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Light & shadow

Illustrations: Maelle Rajoelisolo Text: Caroline Ring

How the blonde came into the world Since it started existing, humans have been fascinated by blonde hair â&#x20AC;&#x201C; even though it only appeared quite lately in human history. How did the blonde occur? And what are the genetic foundations of this hair color? Thatâ&#x20AC;&#x2122;s what scientists have been puzzling over to this day. Some 6,500 years ago, something strange happened in the forests and fields of Europe. About 30,000 years before that, a new inhabitant entered the continent:

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Homo sapiens, an ape species that walked upright, with dark skin, dark eyes and black hair, coming north from the sunny latitudes of Africa. The newcomers lived in families, used tools and practiced agriculture. Over time, they got used to the new lifestyle that, centuries later, made their appearance change: With every new generation, their skin became lighter, and children were born who kept their blue eyes until adulthood. And a new hair color appeared: the blonde which has been captivating us humans since then. The British genetic Mark Thomas drew up a possible scenario about how we got blonde hair. In 2014, he and a

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team of international researchers formulated their hypothesis of the change of hair color. The key: an interaction of light and nutrition. In Africa where the evolution of mankind started the dark hair and skin helped protecting the body against strong sunlight. In Europe, the new home of the prehistoric men, the UV radiation wasnâ&#x20AC;&#x2122;t as strong anymore. But in order to produce vitamin D, humans rely on light. By then, they got the vital component by eating fish and animal liver. But with the upcoming agriculture, nutrition changed and this source became less important â&#x20AC;&#x201C; which is why the natural light protection formed back over generations. The skin became paler and the hair became lighter so that the body could produce enough vitamin D by itself, without getting a lot of light. Thanks to their strange looks, the blond individuals had an easier time finding a partner â&#x20AC;&#x201C; which ensured that the feature consolidated in the population.

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Nowadays, about two percent of the world population are naturally blonde, the percentage of colored blondes is significantly higher. Children around the world often have light hair until their hair color darkens with age. It’s in Northern Europe where the hair color is still most frequent. But in other populations, blonde is also widespread, even in adults: among the Boers in North Africa, for example, or among the Aborigines and some peoples on Pacific islands.

Nowadays, about two percent of the world population are naturally blonde

Two pigments that are embedded in the hair are responsible for its color. Eumelanin colors it brunette or black, the pigment pheomelanin provides a reddish tone. If there are only a few or no eumelanin pigments at all, the hair is reddish-blonde. If both pigments are lacking the hair is light. This is taken advantage of when hair is colored blonde: Chemicals like hydrogen peroxide destroy the pigments and bleach the hair. That explains how hair colors come about – but it’s not quite sure which switches in the body take care for the mixture of the pigments. Until today, twelve sites in the genome were found that influence the hair color. Eight of them seem to cause a blonde color. One of them, the gene MC1R, occurs in seven different specifications in Europe. It controls the production of the pigment eumelanin. If the gene is damaged its holder very likely has red hair. Another gene,

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TYPR1, was discovered in 2012 and is only developed by blonde people on the Solomon Islands in the Pacific Ocean. Scientists only know for two years that the gene KITLG is regulated by a very fine genetic mechanism which makes it influence the lightness of the hair of Northern European people.

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certainly will have light hair later. But, under certain circumstances, a child of dark-haired parents can be blond or red-haired as well: when there is light hair in the family tree of both parents. That’s why natural blonde will sooner or later be mixed in with the gene pool – but will never become extinct.

So, »the gene« for blonde hair doesn’t exist. But the feature is recessively inherited: If the genetic dispositions for dark and light hair are present, the latter always fall behind and the child gets dark hair. Only if both parents are blonde, their child

Foto: Martin Tervoort

Autor Caroline Ring is a freelance science journalist in Berlin. In another life, she researches in evolutionary biology and draws comics. 111

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CatHAIRstrophies From chameleon to blonde Text & Bilder: Eileen Primus

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I was 16 when I first colored my hair – from ash blonde to bright red with purple strands. Pumuckl would have been proud of me but my mom keeled over with shock. Ten years went by, and I tried almost every hair color – tearful tragedies included. From red to black and brown, blue and green to orange and, finally, various blonde nuances.

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teenage self » My didn´t want to learn and ignored mom's wagging forefinger.

In 2016, the most popular hair color was platinum blonde. Justin Bieber, for example, became a platinum blonde musician, It girl Kim Kardashian temporarily colored her hair from black to blonde, and even the soccer player Mats Hummels shocked us with a blonde hairdo (fortunately, it was only because of a lost bet). It was about standing out and brightening up at any cost – in a literal sense of the word. A visit to the hairdresser costs a pretty penny. Considering how much money I’ve spent there, it would be worth a genuine luxury vacation. But I love tinkering with my look. And what would be easier than changing the hair color? When I was a teenager I started with a classical failed selfexperiment. In my mind’s eye, bright red beautifully matched SISTER-MAG.COM

violet. A total loss – and my hair structure was trashed as well. The consequence: a bob! For a 16-year-old who wanted to have her hair at butt-length, this was hard to accept. I lost more tears than hair and colored again: raven black, again by myself. Because my teenage self didn’t want to learn and ignored mom’s wagging forefinger.

Hairy mistakes A

fter breaking up with my very first boyfriend, a change had to come a few months later. And so it happened that my best friend put tiger stripes into my hair. Four blonde stripes in black hair – the result was a spotty mixture of orange-blonde and black. In retrospect, I wasn’t getting anywhere with that, especially not into the hearts of the boys. For my high school graduation with 18, I got black extensions with copper top hair. It sounds exactly as

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terrible as it looked. But as a fan of American teen movies, I really wanted long curls and a tulle dress. No sooner said than done! Fortunately, the extensions had to go right after my graduation, the hair remained dark – and the time of the gaga hairstyles was over.

The dream of being blonde B

ut the next problem wasn’t that far away: I wanted to change my pitch-black hair – and become blonde. So I got pictures of the celebrities' trendiest blonde hairstyles and went to the hairdresser in my village. Too bad that he didn’t understand the terms »paintings«, »ombre«, »bronde« or »balayage.« He only knew the 12-24 foil strand method at the hairline. So my blonde ambition was scotched in hydrogen peroxide. At that time,

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my hair was already dry, brittle and flat because of the longstanding escapades. Just when I moved from North Rhine-Westphalia to Berlin in 2012, I really got lighter. I consider myself lucky that my job as a blogger made me get to know great care products and hairdressers. Of course, there were total failures as well: About a year ago, I wanted to have granny hair, i.e. grey-white hair. For the first time, my brown hairdo was dyed blonde for hours. The result was yellow spaghetti strands that couldn’t have been more ready to serve. Since then, I’ve been looking closely which hairdresser gets my blonde nuances right.

» The result was yellow

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spaghetti strands that couldn´t been more ready to serve.

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The right blonde trend for your hair Get a consultation beforehand, scroll through Instagram – this always helps me a lot – and save your money for going to a professional! They tell you which blonde trends really suit you.

ight now, I am platinum blonde and outgrow the hairline in order to try TIGER HAIR later. This new trend replaced the balayage hype and got its name from the tiger’s eye gemstone: Lighter and darker color nuances are spread through the hair, and a natural transition is created. This way, a growingout hairline doesn’t stand out that much. CARAMEL BLONDE is even more natural. It’s ideal for everybody who slowly wants to become lighter! At this, your hair is dipped into warm honey and caramel tones so you gradually get used to being blonde. But my favorite blonde trend remains GRANNY HAIR . For

this, the hair is brightened up and almost becomes white – get your hands off of self-experiments! If it’s done professionally, your hair shines in a greyish and ashy tone afterwards. I definitely have to check out MERMAID OR UNICORN HAIR for festival season. For this look, you wear platinum blonde hair with turquoise or slightly colored nuances. My friend who is naturally blonde will test STRAWBERRY BLONDE at the same time: For this, pink and peach tones are worked into the hair. It looks incredible and is suitable for everyday life if it’s carefully dosed. In general, this year’s trend increasingly is towards natural transitions, just like you didn’t do anything at all. It’s called »tortoise shell hair« or »ecaille.« No matter what blonde you choose: Take care of it. (Yes, I totally sound like mum. That’s becoming an adult, I guess.)

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Âť

Maybe the best advice: Listen to your mom more often!

ÂŤ

Care is the key Nowadays, I care for my hair with maternal feelings and provide it with cures and oils. My must-have is the R&B cure by Lush. I don't know any cure that smells as incredible as this one. (I can smell if somebody has it in their hair if they are three subway cars away!) A dab on the hairends is enough to make them smoother.

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During my summer vacation, I spread a little bit (!) of sunscreen into my hair or use a cure while I’m at the beach. This way, the sun doesn’t harm my blonde hairdo as much, and my hair sucks in the cure while I take a nap. Other than that, I favor dry shampoo that I use for more volume. This way, I don’t have to wash my hair every day which is really good for it. A nice side effect for me: The blonde hair seems greyer and my dark hairline is not as hard anymore. And maybe the best advice: Listen to your mom more often! In my experience, she tells you the truth. And it doesn’t pain you as much as an empty purse and a bright red bob with purple strands.

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The ilverbird

is back in her nest

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WHAT BECAME OF THE »SILVERBIRD« TINA RAINFORD

Text: MAJA HOOCK Tina Rainford became famous as »Silverbird,« was a stage partner of »Marmor, Stein und Eisen Bricht« singer Drafi Deutscher, and experienced the golden era of 60s pop together with its shadows. Then she disappeared from the scene. sisterMAG talked with Tina Rainford on her 70th birthday about the flight and crash of the Silverbird. Glowing blond hair, standing at just 1.45 metres, gigantic flower hat: Tina Rainford stands out in Santa Margalida, a small town in Mallorca. Her style is influenced by a Russian ballet dancer, the wife of her former producer. The platinum blonde is still her trademark today, her performances in tight-waisted

Photo: Privat

silver suits made her famous. Now, when she prepares dinner for her husband’s students in the kitchen of their Mallorca estate, most of them don’t know that she was the »Silverbird,« a hit singer known by every child in Germany. »I was like a leaf in New York City,« she sang then in a high voice.

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»Silverbird, let me fly, Silverbird, fly with you.« Today she’s known as the wife of the painter Ralph Hedley, who’s making salad in the kitchen while listening to »Take That.« That’s how she likes it, because she doesn’t live in the past, she says in a soft voice, which is more like that of a girl than a 70-year-old woman.

THE STORY

Tina Rainford's story is that of a post-war generation hungry for a healing world that turned to pop music for a remedy. She was born on Christmas in 1946 as Christa Zalewski, in a bombed-out Berlin. Her whole family was in the Salvation Army and musically inclined, and because she had a record player, many friends crowded into the two-room

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apartment to listen to music. Her father, a tenor who earned money as a nurse, sang with her; she learned to play on the small guitar of her mother. As a five-year-old she appeared in American clubs and sang Christmas carols for homesick soldiers. A few years later, she founded a skiffle band, a musical direction played on improvised instruments, rehearsing in the cellar and secretly smoking with the guys. Even back then she wanted to be noticed, carrying wide petticoats and painting every fingernail in a different colour. When the Wall was erected in 1961, a part of her family remained in the East. Living in West Berlin, she experienced the ignition to her career in singing – the radio and television exhibition was looking for talent in a recording studio, where she meets the same-aged son of a Hungarian pianist. He introduces himself: »I am Drafi, Drafi Deutscher from Lichterfelde.« He had already auditioned and accompanied her to the studio, where she sang »Two Little Italians.«

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The sixteen-year-old with short black hair has a fling with Drafi; he visits her often with his guitar, but not much develops from the romance. She lands her first record contract from the hit composer Heino Gaze and involuntarily publishes the single »No More School« under the pseudonym Peggy Peters. A model, not Tina, is shown on the cover. Rainford is disappointed by the music industry, but cannot be intimidated by it. Instead of aligning with the emerging rock culture and joining the late ‘60s rebellion movement, Rainford wants to dive into the glamourous world of pop. She wants to become a star.

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Heino Gaze gives her further singing lessons and she abandons her education at a beauty parlour. In the evening, she appears in Berlin's beat clubs, where she meets her future husband, singer Peter Rainford. She travels with him to Birmingham and becomes part of his band. For their first wedding anniversary, at the age of 19, they get rhinoplasties together, paid for by the record company. »You always had to look good,« says Rainford. Popstars must be telegenic, so she gets a new name, a new hairstyle, and a new face to complement her body.» I had a big mouth, I'm a Berliner. But I didn’t know anything yet and a lot was simply done because I was so young. Today I don’t bend anymore. I’ve done enough of that,« she says. The new look brings success and soon she's on the charts. In 1965, Drafi Deutscher achieved his biggest hit with »Marmor, Stein und Eisen Bricht.« In the United States it plays under »Marble Breaks and Iron Bends.« He promised to get Tina known once he becomes famous and delivers by inviting her to sing on

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1976 she is internationally known »Alaska« under ‘Drafi and Tina’. »In a world of snow and ice, I was alone and lonely,« Rainford can be heard singing in her bell-clear voice. »I wanted out at all costs when someone took my hand. And that was you,« Drafi enters. »I always want to love you.« So why didn’t a relationship ever develop? »It was just young love,« says Rainford. »Drafi has also lived in Mallorca in recent years, and we have often met. He even proposed before I married Ralph. But friendship was more valuable to me.«

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Her friend Drafi, who always calls her »mother,« never ceases to think about her. Because she is so small, she was mainly offered songs for teenagers. Meanwhile divorced, she sold sunglasses and shoes. Drafi therefore proposed that she sing »Silverbird.« He visits her, records the song with her, and in 1976 she is internationally known. The single sells two million copies and is a staple in both the German and American charts. She travels to Atlanta and New York, where she experiences the power failure of summer ‘77, and is confronted with a less brave world: »The whole trip was great, even if it was completely different than in Germany. None of the musicians were on time, and first order was smoking a big joint. Eventually

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things got going.« In the German clubs of New York, she sings »Silverbird,« a song about how lost she feels. »These clubs were more German than we Germans – they come here with full beard and leather pants,« she recalls. Rainford is the first German singer to appear in Nashville's Grand Ole Opry, the oldest American stage for country music.

This is where Rainford, dressed in dazzling costumes and became an art figure as «Silverbird.« She’s a pop diva with a touch of country, poodlelike with a languishing look and always in a good mood.

The show must to go on – even after her mother dies of blood poisoning from a contaminated syringe for back pain. Rainford was 23 years old at the time. »The sudden passing of my mom is something I have never gotten over. Lately, many relatives and friends have died, including Drafi. That was bad, but life is hard. My mom was different. It was so sudden.« Both father and daughter took pills to ease the pain. He gives up the medication, but Tina sticks with the Valium. It helps her continue. Later, she submits to alcohol. »If you are in this profession, it is expected that

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you are always ‘on’. You start with a just a drink of cognac before a performance. Then, it turns into two. That’s how it crept in.« In »Engel mit versteckten Flügeln (Angel with Hidden Wings),« she sings, »I've been sitting in pubs every night and have deceived myself.« At the end of her 30s, severely dependent on pills and alcohol, she checks in to the Jewish Hospital in Berlin: »Therapy was very hard. There was no dining room or master bedroom. I had to plea for each meal at the door, since alcoholics are suicidal. I've always said to myself, ‘I'm not here in the Ritz and not here because I have pimples, but because I could not deal with the alcohol’.«

» Bye, bye my Silverbird, my heart has heard you.«

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If she were to look back on her life now, shortly after her 70th birthday, she would do it all again. »Because my life is beautiful. It's wonderful,« she says. She doesn’t have children, probably because they might not have fit into this life. Now and then she sings at private parties; she still has her mother's little guitar. She bid farewell to her alter ego with the song »Bye, Bye Silverbird« in 2005 – »I quietly hummed the song one more time, since it made me a star. So much has happened, life is so hard to understand, though tears I have not cried for a long time. Bye, bye my Silverbird, my heart has heard you.« An e-mail address

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If she were to look back on her life now, shortly after her 70th birthday, she would do it all again.

with »Silverbird« remains, as does a cell phone ringtone with the melody. Rainford now takes care of other things that make her happy – her first lemon harvest, for example, and how to make jam from it. Her husband’s pupils still recognize her from time to

time, especially when they come from America. They talk about the Silverbird and a pop world that has not healed in quite the manner she might have wished for as a girl.

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IMPRINT SISTERMAG – JOURNAL FOR THE DIGITAL LADY w w w. s i st e r - m a g . co m Chief Editor

Theresa Neubauer

Operations

Nadine Steinmetz (Operations Dir.), Laura Glabbatz, Nuna Hausmann, Christina Rücker, Sophie Siekmann, Franziska Winterling

Fashion

Eva-Maria Neubauer (Fashion Dir.)

Design

Theresa Neubauer (Art Dir.), Marie Darme, Ira Häussler, Lale Tütüncübaşı, Songie Yoon

Illustration

Maëlle Rajoelisolo

Contributing Editors (Text)

Ruth Bähnk, Barbara Eichhammer, Maja Hoock, Lina Mallon, Eileen Primus, Caroline Ring, Christina Rücker, Jasmin Tschechne, Franziska Winterling

Contributing Editors (Photo)

Zoë Noble, Timo Roth, Jasmin Tschechne

Contributing Editors (Food) Video

Matthias Ludwigs Timo Roth, Lale Tütüncübaşı

Translation

Alexander Kords, Christian Naethler, Tanja Timmer, Franziska Winterling

Final Proof

Alexander Kords, Christian Naethler, Dr. Michael Neubauer, Antje Ritter

Published bi-monthly by Carry-On Publishing GmbH, Gustav-Meyer-Allee 25, 13355 Berlin, Germany. Re-use of content is only allowed with written permission of the publisher. There is no liability for unsolicited manuscripts and photographs. The Carry-On Publishing GmbH assumes no liability or guarantee for the accuracy, currency and completeness of the information provided. All information is provided without warranty. Contact: mail@sister-mag.com Management Sales Marketing

Antonia Sutter, Theresa Neubauer, Alex Sutter Alex Sutter (Sales Dir.) Antonia Sutter (Marketing Dir.)

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