sisterMAG 29 – Sky & Ocean – Section 3 by sisterMAG by sisterMAG Patterns

SKY & OCEAN »I believe that if one always looked at the skies, one would end up with wings.« J O S E P H V I C TO R V O N SCHEFFEL

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I L L U S T R AT I O N : B E T H W A L R O N D

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In the third section of the sisterMAG issue 29 we rise into the air and dive deep into the oceans. With the title »Sky and Ocean,« there are no limits to freedom – and another hotchpotch of articles and features resulted. We explored the secret of the moon and the tides and dealt with one of the biggest desires of mankind: flying. Our partner feature for L'Oréal PARiS is held in turquoise, and there is a good reason for that: In April, we and 300 invited guests celebrated the new Liquid Care Hydra Genius Aloe Water under the motto »Drink for your Skin« – and we found out how easy and pleasant it can be to appease the thirst of the own skin. Those of you who are gripped by the maritime fever can try out some seafood recipes in the kitchen. Be it fish, mussels or prawns – the oceans holds several culinary delights! And for those of you who find planes too fast and loud: With our DIY feature about hot-air balloons, you rise slowly and quietly. If you like watching stars at night you should have a closer look at the interview with Nazan Eckes. We

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talked to the TV presenter about children, career and her favourite place outdoors. At that point, you should have a travel bug. With summer impressions from Portugal, we maybe give you the right incentives. We also visited Jackie Diedam, the illustrator of our last three section covers. We met her in her home in Cologne â&#x20AC;&#x201C; a creative place that couldnâ&#x20AC;&#x2122;t be more colourful and cosy. So, what else is there to say? Dive with us into the new section of sisterMAG. Enjoy reading!

Your sisterMAG Team

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Get in touch

Follow our colour stories, daily news from the sisterMAG office on Instagram! You can find pictures from the magazine, many Behind-The-Scenes peeks and snapshots from our contributors. Furthermore we share give-aways, invitations and other exclusive activities on Instagram. Click here to follow: @SISTER_MAG

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I L L U S T R AT I O N : B E T H W A L R O N D

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PAG E 144

TABLE OF CONTENTS 29 SECTION 3 PAG E 28

03 09

EDITORIAL CONTRIBUTORS & TEAM

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16 22

28 36

A BREATH OF SEA-AIR Our favourite pieces for a maritime feel

THE STADTBAD ODERBERGER STRASSE An interview with the current director on the restoration of a forgotten gem SUMMER FASHION GUIDE Great pieces you'll want to wear from up & coming labels »1979«, »Me&May«, and »Jan'n June«

106 VIVA ARTE VIVA

OF IMPORTANT VALUES & SHINING STARS An Interview with German TVpresenter Nazan Eckes

Highlights der 57. Kunstbiennale in Venedig

THE MOON AND TIDE The powers of the moon over the tides

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SEAFOOD CULINARY DELIGHTS Meals fresh from the ocean

114 HOW WE SEE COLOURS

L'ORÉAL HYDRA GENIUS Everything about the newest skincare product from L'ORÉAL PARiS

118 VISITING JACKIE DIEDAM

A small excursion into science

A portrait of the illustrator and her home

130 START-UP SPOTLIGHT

TO THE BATHTUB Personal hygiene in public baths

the Roobar-story

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#29 136 LEARNING TO FLY

How the world got its (mechanical) wings

144 FACES OF PORTUGAL

A travel guide for Porto, Lisbon, and the Algarve

170 HOT-AIR BALLOON DIYS

Sweet as candy and as light as a feather

178 IMPRINT

OUR COVER PHOTOS Zoë Noble MAKEUP & HAIR Aennikin Hair & Makeup

MODEL Hürriyet Bullan OUTFIT Evi Neubauer

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I L L U S T R AT I O N Jackie Diedam

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PAG E 9 0

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TEAM

MARKETING & ADMIN

TONI Marketing & Finance

PA R T N E R S

ALEX Sales

O P E R AT I O N S

THEA Editor-in-Chief & Design

C R E AT I O N

SOPHIE MARIE Design & Creation

LALE

Content Management

Video & Design

CHRISTINA Content Management

EVI Fashion

SONGIE Design

FRANZISKA Content Management

MEDEINE Video & Creation

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CONTRIBUTORS TEXT Sven Titz journalistenbuero-berlin.de Robert Eberhardt roberteberhardt.com Dr. Michael Neubauer Marie Pfaff mitglitzer.de Julika Vasiljeva Alex Kords kords.net

PROOF Alex Kords kords.net Christian Naethler @iamvolta Dr. Michael Neubauer Antje Ritter das-korrektiv.de Stefanie KieĂ&#x;ling @kiesslingS

sisterMAG Team

TRANSLATION

HAIR & MAKEUP

Tanja Timmer @tanjastweets

Tina Fischbach tina-fischbach.de

Alex Kords kords.net

Aennikin aennikin.de

Christian Naethler @iamvolta

Patricia Heck patriciaheck.de

Franziska Winterling @franziefliegt

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STYLING Evi Neubauer pinterest.com/evin

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PHOTO & VIDEO

ILLUSTRATION

Saskia Bauermeister ohhedwig.de

Lale Tütüncübaşı @lale.yla

Jackie Diedam jackiediedam.com

Immo Fuchs immofuchs.eu

Jules Villbrandt herzundblut.com

Beth Walrond bethwalrond.com

Amanda Dahms amandadahms.de

Ana Melo @amalteia

Claudia Gödke claudiagoedke.wordpress.com Timo Roth timo-roth.de

FOOD Magdalena Muttenthaler kaiserlichundkoeniglich.de

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#29 DOWNLOADS RECIPES

Sea Food

Infused Water

#29 VIDEOS DIY-VIDEOS

sisterMAG-DIY Painted Shoes

Our L'Oréal-Event Goodie Bag

#29 PODCAST SISTERMAG RADIO

with Claudia Gödke SISTER-MAG.COM

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I L L U S T R AT I O N : B E T H W A L R O N D

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h t a e ir r b A sea-a of

3.S H E L L

EARRINGS

T o mSh o t € 39,95 4.C R O C H E T

BIKINI

Man g o T o p £ 29. 99 Bo tto m £ 29. 99 5.S U N

MIST

Pix i 1.C O T T O N

Sh eer Sun screen Mist, SPF 30 , 80 ml

NET

M a nu fa c t u m

£ 18

Cot t on net f r o m C a e n in N or m a nd y £1 1. 50 2.T O T E

BAG

Za r a S t r a w T ot e B a g w it h d r a w s t in g c lo s u r e £29. 99

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6.S T R A W

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FEDORA HAT

& ot h er s t or ies £1 7

7.P O R C E L A I N

m a r e- me P la t e 20 cm € 13,95 T e ac up € 17 ,95 8.S U N G L A S S E S

Mango £19.99 9.L E N A

HOSCHEK SS17

L e n a Ho sch ek T o p € 15 5 Skirt € 420

10.J E W E L L E R Y

BOX

k ar e € 49 11.I P H O N E

CASE

&ot h er s t or ies £7

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A CONVERSATION WITH NAZAN ECKES

of important

values

& shining

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stars

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Television personality Nazan Eckes is a power woman – the mother of two has been a fixture in the German media industry for several years and is also widely involved in international social projects. sisterMAG chatted with the Turkish-German about everything from children to career. We now also know the best place to gaze at the stars at night. Was a career in television always your dream? Nazan Eckes: No, this only developed with time. It was never my plan to be in front of the camera but working in media has always fascinated me. Did you set certain goals to fulfill this dream?

Interview: Sophie Siekmann Photos: Immo Fuchs

If I set a goal for myself, whether professionally or personally, I am very passionate about fulfilling it.

Having dreams and goals is something that’s very beautiful. This is my drive in life. And if I set a goal for myself, whether professionally or personally, I am very passionate about fulfilling it. That’s how it was when I decided to work as a television presenter.

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You are a mother of two and still very successful in the spotlight. How is the balancing act between family life and career? It’s definitely a challenge but again, passion comes into play. I am very fond of being a »working mom.« I always have to plan very well, depend on the help of my family and others, and have very little time for myself – but it’s all worth it. My children are always the priority. If they're doing well I'm fine. I can manage the stress.

On this year's International Women's Day, you were awarded the Order of Merit of the Federal Republic of Germany for your long-term honorary commitment. Is there a social project that is particularly important to you?

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I received the Order primarily for various projects in African countries. And there is still not enough time to help. Many people are exposed to wars, acts of violence, and corrupt governments. Most recently, of course, I’ve been moved by the fate of the many refugees displaced from their homes. I support several projects in this respect. What are the three most important values you want to pass on to your two sons for their lives? Respect, tolerance, and to have one’s own opinion. What advice would you give young women who are also looking for a career in the media industry? Media jobs are incredibly versatile and exciting but they are very substantive. I worked extremely hard during the beginning of my career – you really have to want it.

If you could choose between the ocean or sky, which would you pick? Would you rather have a bird’s eye view of the world or be a fish swimming in the sea? Both are tempting. But I love the sea and those magical underwater landscapes, so I'd rather be a fish. It is known that taking a step back from digitalization and gaze into the clouds or take in the seaside is very relaxing. What do you think about a »digital detox« and do you take breaks from technology? I have to admit that I spend quite a lot of time on my mobile phone and laptop which is something I realize isn’t very good at all. If I want to relax I have to put my phone far away, otherwise I can’t switch off.

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Where can you observe the beautiful view of the sea that you know? Three years ago, I was on the Thai island of Ko Pha-Ngan with my husband. The view of the sea was really fantastic.

Nazan Eckes’ 5 favourites Favourite food? Pasta in all forms.

Where can you get the best view of the stars?

Favourite book?

I’ve witnessed the most beautiful starry night in my favourite city – Istanbul!

»The Name of the Rose« by Umberto Eco.

Favourite movie?

What does ‘home’ mean to you?

»Once Upon a Time in the West«

Home is a place where I feel comfortable. It doesn’t matter if that’s where I was born or not.

Favourite song?

Favourite quote?

I always have to plan very well, depend on the help of my family and others, and have very little time for myself – but it’s all worth it. SISTER-MAG.COM

»Ozaman sarki söylemek lazim« by Sezen Aksu

»Let things come as they are« – by my mother. It was about the question of how much a young mother should listen to parental advises.

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& TIDE

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Text: Dr. Sven Titz

Anyone who has wandered through the coastal mudflats of the North Sea may have wondered how the moon causes ebb and flow. Isaac Newton, an English naturalist, was the first to find a reasonable explanation. The landscape of the North Sea is the result of historical storm surges.

About the Autor

Sven Titz, a meteorologist and freelance science journalist in Berlin, has never received so many readers' letters as on the cause of ebb and flow. 23

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AND AFTER TWELVE AND A HALF HOURS, THE COASTAL SAND IS DRY. Naked feet sink into the glittering muck, gulls squeal in the sky, and a prominent salty scent tingles the nostrils â&#x20AC;&#x201C; the mudflats along the coast of the North Sea are a fascinating, pleasant landscape. Many crabs, mussels, snails, and birds are swimming in the unique ecosystem. It was not for nothing that the GermanDutch Wattenmeer was placed on the list of UNESCO World Natural Heritage sites in 2009. The numerous mud piles are particularly curious. They are the remnants of the mud worms who search the sand for food. The fact that the landscape exists at all is due to to ebb and flow, and after twelve and a half hours, the coastal sand is dry. SISTER-MAG.COM

The ebb and flow, in turn, are mainly due to the moon which periodically increases and decreases the water at coastal areas. How the moon contributes to this was first discovered by the English naturalist Isaac Newton. In 1687, he explained how the gravitational force of the moon causes the up and down of the sea. We are familiar with the gravitational force of the earth. The moon, of course, also exerts a gravitational force. We simply do not perceive it on the earth because it is so small. The gravitational force of the moon which we can measure from earth is comparatively tiny compared to ours. Nevertheless, it causes ebb and flow which can be understood in just a few steps.

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A BALL OF WATER IMPACTED BY THE MOON The further we are separated by the moon, the less its attraction is felt. What this means for the oceans is that water »feels« the gravitational force of the moon most strongly on the side of the earth facing the moon. On the side facing away from the moon, the water feels the moon’s pull the least. A thought experiment helps to understand the consequences. Let us assume that the earth is composed entirely of water. The gravitational force of the moon would drag the entire sphere towards it. But because the earth's crust is solid, only the water moves freely. This tossing of the water is felt on ocean shores as ebb and flow.

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As the earth rotates around its axis (and the moon moves along simultaneously), the tides are constantly migrating around the earth – on the coast, flood follows ebb and ebb follows flood every twelve and a half hours. The sun also plays a little role in the game of tides. Depending on the location of the moon and the sun, the ebb and flow are either intensified or weakened. The strongest tides occur when the sun, the moon, and the earth are positioned in a line; the weakest ones when they are at a right angle to each other. All this, as already mentioned above, has already been identified by Isaac Newton. However, it took a while for scientists to gain recognition. To this day, there are many misleading explanations of the tides in circulation.

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THE NORTH SEA AS A SITE OF TRAGIC STORM FLOODS Water levels rise particularly high when storms are added to tides that whip sea water towards the coast. Over the course of time, people on the North Sea coast have learned to protect themselves more and more skillfully from the dangers of storm surges. The construction of dikes is just part of the equation. On certain islands which don’t have high dikes inhabitants have dumped so-called »terps.« These are flat mounds of earth, which, even when a storm submerges the island under water, project above the water line.

city of Rungholt, south-east of the island of Pellworm, sank into the sea. Local tide calendars allow us to look up when ebb and flow are scheduled to descend upon on a certain coast, though how the tides come and go in a single place is somewhat more complicated than described above. The world's oceans have many bays and coves that trigger local currents and vibrations. The strongest tides on earth can be observed in Eastern Canada – in the »Bay of Fundy,« the level rises from ebb to flow by up to 14 meters. And that alone because of the power of the moon! In the Bay of Fundy, there are also extensive mudflats, as on the North Sea.

Nevertheless, there have been a handful of major catastrophes in the past. The islands along the North Sea coast, as we know them today, are merely the remains of a landscape that has been damaged by historical storms. The Saint Marcellus' flood of 1362 was especially damaging when the

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SEAFOOD – CULINARY DELIGHTS FRESH FROM THE SEA

R E C I P E S, P H O T O S A N D T E X T: MAGDALENA MUTTENTHALER F R O M » K A I S E R L I C H U N D K O E N I G L I C H« SISTER-MAG.COM

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Oysters, clams, redfish, lobster, salmon, blue mussels, cod, shrimp – seafood comes in many delicious forms. And yet many people are apprehensive of its preparation. This is a surprising fact given that great quality seafood is available at any weekly or specialised fish market and related dishes aren’t hard to make at all. The first rule of se food is: The better the quality of the individual ingredients, the easier the dish is made. Top of the range seafood often only requires a little bit of lemon, sea salt, and toasted bread to turn it into a really special dish. As a natural food, blogger I am always trying to inspire my readers to shop at a market, talk to the traders, and get their recommendations on foods you have never prepared before. This will exercise your creativity and teach you to combine ingredients instinctively; keep tasting your dishes as you go and let the taste guide you. That’s exactly what I did, too, when I spent three wonderful afternoons in my kitchen creating these recipes – recipes that taste like a summer evening by the sea.

Bon appetit! Your Magdalena 29

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1. F R E N C H F I S H S O U P W I T H R E D F I S H, S H R I M P S & MUSSELS

S M

DOWNLOAD RECIPE

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500g redfish/polar cod (or other firm fish) 200g other seafood (mussels, shrimps; scallops or cuttlefish will also do nicely)

½ l water

½ l dry white wine

1 cans of diced tomatoes

4 egg yolks

1 onion

2 cloves of garlic

200g potatoes

1 lemon

2 carrots

1 leek

1 bay leaf

Generous helpings of olive oil, some parsley, sea salt, and freshly ground pepper

Peel the carrots and potatoes and cut them into fine strips/ slices using a peeler or slicer.

II.

Cut the fish into bite-sized pieces and sprinkle them with the juice of half a lemon.

III.

Finely dice the onion, cut the leek in half lengthways and then into slices, and sweat both together with the fine vegetable slices in 4 tablespoons of olive oil.

IV.

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Deglaze with water and canned tomatoes. Season with liberal amounts of salt and pepper, add the bay leaf, and let it all simmer for 30 minutes; then add the white wine.

While the soup is simmering, separate the eggs. Transfer the yolks into a tall container, press the garlic into the same container, and froth both with a blender. Then slowly add 125ml olive oil and keep blending until a thick creamy mass has formed.

VI.

Take the soup off the heat and slowly stir in the egg mass.

VII.

Add the fish and seafood and let it set for 7 minutes.

VIII.

Serve topped with lemon slices (cut from the other half of the lemon), chopped parsley, and toasted bread.

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2. TA G L I AT E L L E WITH SCALLOPS & BLUE MUSSELS I N S P I C Y T O M AT O S A U C E

1 red onion

500g mussels

2 cloves of garlic

1 chili

2 handfuls of cherry tomatoes (in different colours)

3 tbsp tomato paste

250g tagliatelle

1 can of diced tomatoes

1 handful of parsley

125ml white wine

Some olive oil, sea salt, and freshly ground pepper

DOWNLOAD RECIPE

liquid has evaporated. Season with sea salt and freshly ground pepper to taste.

Bring a large pot of water to a boil for the pasta.

II.

In the meantime, cut the onion, garlic, and chili into small pieces and sweat them in some olive oil.

III.

Add the tomato paste and let it fry for a bit, then deglaze with the canned tomatoes and the white wine.

IV.

Add the mussels and let them simmer at medium temperature for about 10 to 15 minutes until they have opened wide and much of the

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Once the pasta water has come to a boil, add a liberal amount of salt and then the tagliatelle. Cook for the time indicated.

VI.

Fold the cherry tomatoes into the mussel sauce just before serving.

VII.

Place the paste in a large bowl and pour the mussel sauce on top. Serve with lemon slices, fresh parsley and any leftover chili.

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S 9

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3. B A R B E Q U E B L A C K T I G E R P R AW N S W I T H C O R I A N D E RWA L N U T P E S T O & R I C O T TA

S 9

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DOWNLOAD R E34 CIPE

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II.

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6-8 Black Tiger prawns

Liberal amounts of olive oil

1 handful of walnuts

1 chili

2 handfuls of coriander

120g Ricotta

1 clove of garlic

2 tbsp parmesan (grated)

Some sea salt and freshly ground pepper

2 limes

For the pesto: chop the walnuts and roast them in a pan without oil for a short while. Transfer to a tall container, add coriander, garlic, grated parmesan, and the zest of one lime.

some olive oil. Lay the prawns flat on the grill.

Top with 3 to 4 tablespoons of olive oil and puree using a handheld blender. Keep adding olive oil and lime juice (from the one which provided the zest) until the pesto has reached the desired texture.

III.

Season with sea salt and freshly ground pepper to taste.

IV.

For the prawns: Heat the grill (or a barbeque pan). Open the prawns (if they have not been prepared, cut open lengthways down to the tail) and brush them from both sides with

Roast from the inside and then the outside for about 4 minutes each until they start to turn orange.

VI.

Take the prawns off the grill and place them on a plate. Season with some sea salt and freshly ground pepper to taste.

VII.

Spoon some coriander-walnut pesto and then some ricotta onto the prawns.

VIII.

Chop the remaining coriander and cut the chili into fine slices. Sprinkle onto the prawns. Serve with lime wedges.

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PROMO

A THIRSTQUENCHER SISTER-MAG.COM

HYDRA GENIUS If you have been following recent sisterMAG Instastories or pictures, you will have noticed one colour more than others: the distinctive blueish mint-green of the Lâ&#x20AC;&#x2122;OREAL PARiS Hydra Genius packaging. In April, sisterMAG hosted the launch party for their new liquid care line which we are showcasing for you in this issue. Our feature also includes pictures from the event itself which was held at a truly special location. Enjoy our impressions from a public swimming pool and #drinkforyourskin galore!

FOR YOUR SKIN 37

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Product Review by mitglitzer.de

WITH TEMPERATURES ON A STEADY RISE, we take to enjoying our after-work drinks al fresco and some of us get back into the habit of cycling to work: summer is here! And the question of which skin care is best suited to the season is not far behind. A light option with a cooling effect, one that doesn’t make you break out in sweats seems the way to go.

But we don’t want to compromise on nourishing ingredients, or moisturization! Raise your hand if you are no stranger to wrinkles caused by dryness. Unfortunately, these don’t close shop for summer so we will want to combat them as best we can. Our weapon of choice is not a chemical one but rather a component native to our skin: WATER!

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Over the course of the day our skin’s moisture levels drop by up to 20% which makes it appear less smooth and fresh. Thus, calling you to want to fetch it a glass of water. This is exactly where the newest product from L’ORÉAL PARiS comes into play. Inspired by the liquid c a r e trend originating in the

Korean cosmetics market, their product developers have created a distinctly light care while still offering irresistible care properties. The new »HYDRA GENIUS ALOE WATER « ads the #DRINKFORYOURSKIN to your care routine.

OVER THE COURSE OF THE DAY, SKIN MOISTURE LEVELS DROP BY 20%

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PROMO

60-

80% R E T WA

47% OF THE UK’S POPULATION SUFFER FROM DRY SKIN*

Humans are made of 60 to 80% water and the need for regular hydrations – for all organs! – has been well established and scientifically proven. On an average day, the average adult loses about 10 glasses of water just by breathing and sweating, due to the urinary urge and the flushing out of toxins. So, a sufficient supply of moisture must be secured with each new day!

DRY SKIN

Normal skin: intact

Dry skin can be rough

A good skin care will

epidermis = barrier for

and patchy, lacking

repair these cracks,

external influences.

elasticity. The epidermis

moisturizes the skin.

is prone to cracks. Fewer lipids (=fats) protect it.

CAUSES EXTERNAL FACTORS

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GENES

ILLNESSES

*estimation GD Gesellschaft e.V.

The defining feature of the HYDRA GENIUS ALOE WATER is its unique synergy of water and oil. The liquid care contains aloe vera and hyaluronic acid. ALOE VERA IS RICH IN MINERALS and has both cooling and antiinflammatory properties while HYALURONIC ACID is A MOISTURE BOOSTER.

Water

Nourishing oils

Aloe Vera

It can bind a thousand times its own weight in water and provide optimal moisture FOR MORE THEN 72H.

Hyaluronic acid

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PROMO

DAS HYDRA GENIUS ALOE WATER

NORMAL TO DRY SKIN

NORMAL TO COMBINATION SKIN

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Whatâ&#x20AC;&#x2122;s more: although the care line is aimed at a mass market it comes in three variations individually tailored to the needs of dry, sensitive and combination skin. The version for NORMAL TO DRY SKIN has added vitamin C for firmer skin, SENSITIVE SKIN gets a soothing treat thanks to camomile extract and the aloe water for NORMAL TO COMBINATION skin contains polymers for a matt effect. I have tried the sensible skin and normal to combination skin options.

The bottle design picks up the #DRINKFORYOURSKIN idea: the beautiful shades of blue put you in a holiday mood straight away and THE CONVENIENT PUMP GUARANTEE EASY DOSAGE

SENSITIVE SKIN

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PROMO

Thanks to its extra light texture the fluid is absorbed extremely quickly leaving no trace or marks

Thanks to its gel-like texture the fluid is EASILY SPREAD, quickly absorbed and doesn’t leave a sticky film. Just a small dollop of the milky white HYDRA GENIUS ALOE WATER is sufficient for your entire face making the 70ml bottle extremely high-yielding. The light texture also ensures that after just a minute it is so fully absorbed that you’ll forget that you have just used skin care. With no traces of product left, your skin will feel smooth, balanced and moisturized – the perfect supple base for your makeup! I even got my boyfriend to share the guinea pig duties – an easy sell thanks to the pretty blue bottles – and he too, was immediately sold.

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Its lightness and quick absorption time which does not leave a sticky film on your skin make it a favourite with men, too.

The extra light texture makes the skin care a perfect pre-workout product which is also suitable to use just before a bike ride through town. I have found my perfect summer skin care regime.

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PROMO

ÂťHydra Genius Aloe WaterÂŤ profits from a fresh and neutral scent which lingers on your skin for several minutes after application without creating an obtrusive smell.

I used the version specially formulated for normal to combination skin in the morning after cleansing and the liquid for sensitive skin in the evening before I applied night cream. SISTER-MAG.COM

The liquid care specially tailored to normal to combination skin has a noticeable matt effect compared to the version for sensitive skin.

Both products were very kind to my skin and left it fully hydrated well into the evening as well as keeping it still looking fresh. 47

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PROMO

Text: Christina Rücker Photos: Timo Roth Claudia Gödke Fidelis Fuchs SISTER-MAG.COM

THE EVENT

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PROMO

SISTER-MAG.COM

THE EV

ENT

THE HYDRA GENIUS

WATERBAR BY PROJECT MANAGER

CHRISTINA RÜCKER / SISTERMAG TEAM

Saturday, 1ST APRIL 2017, a date we had long been looking forward to! Not because of any elaborate April Fools’ pranks, but because it was to the day on which we hosted the product launch event of the year for our partner L’ORÉAL PARiS: a water bar fit for the new #DRINKFORYOURSKIN »HYDRA GENIUS ALOE WATER«. SEAS OF BALLONS & FLOATING FRUITS With spring softly knocking on the doors of the hotel and public swimming pool »Stadtbad Oderberger Strasse«, we were busy inside inflating fruit-style floaties while the design team assembled larger-than-life balloon arches: it was all hands on deck to transform the ancient bathhouse into a bar and event location that would do the night’s main attraction justice: »HYDRA GENIUS ALOE WATER«. 51

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PROMO

The entire room was lit up in atmospheric shades of turquoise, the bottom of the pool had been raised to create an event space and the vaulted ceiling provided the canvas for an impressive projection of waves – all adding up to a truly exciting environment fitting this truly exciting event!

In the Experience Area, guest had the chance to get to know »HYDRA GENIUS ALOE WATER« and its ingredients up close. Entertainment was provided by show bartenders Lutz & Moritz , three artists creating live sketches of the guests, a Beauty Area for makeovers and various photo booths in which to capture snapshots from this exciting night for posterity – the highlight here: a backdrop of a 3 meters tall waterfall.

Not another Fashion Blog

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PROMO

»The blue, turquoise, balloons… it almost made me feel like Arielle the mermaid :). The Stadtbad was surprisingly spacious and there was another feature to be discovered in each nook and cranny.«

Die Edelfabrik

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B LO G P O S T

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PROMO

The evening’s focal point was the WATER BAR at the centre of the room which dazzled our guests by showcasing the versatility of aloe vera which is so much more than just a skin care aid. It really comes into its own as a flavourful drink ingredient with unique health benefits. Various variations of »INFUSED WATER« and the »ALOE MOJITO« cocktail, specially created for this event, promised a range of unique taste experiences and were great hits with our guests. SISTER-MAG.COM

Delicious & delicately shaped molecular ice cream provided by Science Kitchen, the Flying Buffet and a sushi bar provided irresistible culinary highlights.

»Yoghurt and Aloe Vera ice cream at the Molekyl ice bar. Popsicles shaped like a HYDRA GENIUS bottle complete with L’ORÉAL PARiS lettering and the event hashtag #drinkforyourskin. Everything was so well thought through, it was truly impressive!«

g o l B n o i h s a F Not Another

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PROMO

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If you followed the event on social media, you know that there was another highlight still to come: VIP guests Lena Meyer-Landrut and Stefanie Giesinger graced the product launch with their presence. 59

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The creative heads behind Hydra Genius and hosts for the night, Mareike Bell and Jessica Rode (both L’ORÉAL PARiS) got the ladies to share their beauty secrets as well as their experience with the new »Hydra Genius Aloe Water«.

PROMO

#HYDRAGENIUS

Easy-going and approachable they were also more than happy to take the photo call and join a meet & greet. SISTER-MAG.COM

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PROMO

#HYDRAGENIUS

While Lena and Steffi left, DJ Neils and his saxophonist Roman just got going and got the crowd shaking hips on the dancefloor. The event was an unrivalled success!

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»The location was simply stunning - a dream come true! I enjoyed myself so much I’d love to be able to attend more events like this!«

ohwyouknow B LO G P O S T

»The Stadtbad is the definition of a #locationgoal for an event like this and the L’ORÉAL [and sisterMAG] teams had outdone themselves to let the night’s motto »#drinkforyourskin« come alive in perfect fashion down to the tiniest detail.«

Not Another Fashion Blog 63

B LO G P O S T

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IF LIFE GIVES YOU FRUITS, MAKE INFUSED WAT ER

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RECIPES: L'ORÉAL PARIS PHOTOS: CLAUDIA GÖDKE

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INFUSED WATER We are all well aware that water keeps our spirit, body and skin in great shape! But many people struggle to down the recommended amount of two litres each day. They many find the taste too bland. Well, thank god for INFUSED WATER. The trend to enrich water with different tastes makes it much easier to reach your daily minimum!

You’d be hard pressed to find a more versatile soft drink than infused water – and it’s so easily made, too! Herbs, berries, fruit and vegetables: Anything goes… into the pitcher, stir and enjoy! That’s the simple yet essential secret of infused water.

to use on-the-go. There is only one important rule: Use what you like!* If you need inspiration check out our #DRINKFORYOURSKIN recipes from the Berlin water bar available to download. Enjoy your summer!

But infused water has more to offer than just great taste it can also help boost your metabolism and improve your skin appearance. Put it in a beautiful pitcher at home or get one of the highly recommended Infuser Bottles

*TIP: We recommend using organic grade ingredients. Their considerably lower pesticide count is definitely preferable and worth a little splurge! DOWNLOAD SISTERMAG 29 | 06 / 2017

1 l water 1

HEAVEN & HERBS DOWNLOAD

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/4 cucumber, sliced

1 whole lemon, sliced 2 twigs of rosemary 2 twigs of thyme 1 twig of mint

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WHAT MAKES THIS DRINK SPECIAL?

Itâ&#x20AC;&#x2122;s cup overruneth with vitamin C! Vitamin C is a true multitalent: It protects your cells from oxidative stress, promotes cell respiration, and supports the creation of collagen (collagen is a structural protein that gives your skin strength and resilience). Cucumber boosts your metabolism, prevents dehydration and holds cell aging at bay. Rosemary and thyme add an extra layer of flavour while the addition of mint gives it a special kick. Yummy!

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ALOE LOVE 1l water Juice of 1 lime 1 piece of aloe vera leaf (5-10 thick)

Honey or agave syrup (to taste)

Combine all ingredients in a blender 1 untreated lime, sliced Ice cubes

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Mind when using fresh Aloe Vera: After cutting the leaf from the plant, let it sit for a few hours on a kitchen towel. The yellowish juice flowing from the cut is rather bitter and not advisable to consume! 68

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WHAT MAKES THIS DRINK SPECIAL?

Aloe love is not only full of good old vitamin C but sports a wide range of other vitamins, too! Vitamin A, which is good for your eyes, contributes to healthy cell division which in turn help improve your skin and strengthen your nails; Vitamin B 1, 2, 6 and 12, which together with folic acid and niacin boost your metabolism and keep your muscle and nervous system healthy. The aloe plant is this drink‘s secret super ingredient. Its taste may need some getting used to but its high amounts of vitamin C and E support your body in its fight against harmful free radicals. Once you’ve acquired the taste, consider topping it off with 2 oz of agave tequila and make it the perfect cocktail for girl’s night.

DOWNLOAD

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750 ml water 250 ml coconut water Seeds of 1 pomegranate 50 g strawberries 30 g blueberries

DOWNLOAD

1-2 twigs of mint Ice cubes SISTER-MAG.COM

COCONUT SPLASH

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WHAT MAKES THIS DRINK SPECIAL?

For centuries, pomegranate seeds have been known as an aphrodisiac. And although we have no way of verifying this claim we figure that glow of love canâ&#x20AC;&#x2122;t hurt! What we can confirm, however: the seeds are rich in vitamin C, minerals and antioxidants which means they aid skin regeneration and have anti-inflammatory properties. Combine these with the high vitamin C content of the strawberries and blueberries, the minerals and trace elements of the coconut water and you have got the perfect drink for anyone whose skin is prone to erythema and pigment spots.

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PROMO

#DRINKF #HYDR

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ORYOURSKIN RAGENIUS

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Illustrations: Beth Walrond Text: Alexander Kords

TO THE BATHTUB !

Public personal hygiene Where do you go to clean your body when your place has neither a shower nor a bathtub? A bathhouse, of course. At least thatâ&#x20AC;&#x2122;s what people did for many centuries. Let us take you on a journey through the history of public baths.

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If you have ever been to Rome or any other major city of what used to be the Roman Empire you will have noticed that thermal baths are giving ancient temples and amphitheatres a run for their money when it comes to popularity with tourists. They also suggest that the Romans were big fans of public baths. And indeed:

Ancient

BATHS

Even the earliest Indus valley civilizations, in today‘s India and Afghanistan, knew buildings in which washing basins could be found. Excavations at the archaeological site of Mohenjo-Daro, a city founded around 2600 BC, revealed a seven-by-twelve meter basin which would have been two meters deep. Given its size it was most likely not only used for washing but also for the occasional splash around. SISTER-MAG.COM

Sophisticated bath houses were established as early as the fourth century BC in Capua, then the second biggest city of the Empire. But even back then that didn’t exactly make the Romans pioneers – the idea of public baths as a place in which to exercise your personal hygiene are almost as old as humankind itself.

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Next But we still owe a big debt to both the Romans and the Greeks for advancing the history of baths. They created purpose built structures with dozens of rooms in which the act of cleaning could be combined with other pleasurable experiences. Early versions of our modern sauna were available as well as massage and changing

LEVEL

rooms. All this made spending time at the public bath such an integral part of everyday life that it is also regularly referenced in literature: In his ÂťOdysseyÂŤ, the account of the adventures of king Odysseus after the Trojan War, the ancient poet Homer dedicates many lengthy paragraphs to the drawing of baths.

Bathing SCHEDULE It has been suggested that the basins were also used for religious baths. Many other ancient civilizations, like for example the Egyptians, created similar bathhouses in their towns and cities. The Roman bath followed a strict procedure of several steps. A workout, designed to stimulate circulation, was followed by a cold bath which in turn was followed by a

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warm one. Next came a stint in a room heated to 50 degrees Celsius and with a humidity level of 100 percent. The procedure was completed by another dip in a cold water basin. Just a few centuries into the Common Era building a new bathhouse to shadow that of his predecessors had become a favourite past time of Roman Emperors; and we have Caracalla, Diocletian and Trajan to thank for some of the more spectacular ones. Bathhouses could sport their own parks, pubs and even shops. Traces of their former glory can be found all over what used to be the Roman Empire from Bath in Great Britain to the thermal baths of Trier in Germany and Split in Croatia.

The dirty The Middle Ages in Europe aren’t usually associated with thoughts of excessive personal hygiene. And indeed it wasn’t big among the common people. Christians were taught to think of bathing as SISTER-MAG.COM

MIDDLE AGES an indulgence and a once-amonth-will-do rule of thumb soon took hold. It wasn’t until the eleventh century, when the crusaders returned from the Arabic world with their reports on Eastern culture, that baths

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slowly started regaining their popularity in our parts of the world. Many people, however, were only able to afford steam baths which tended to be cheaper than water baths. But if you could afford it at all, adding extras like a massage or bloodletting was the way to go.

The End

OF HYGIENE

The 12th and 13th century saw a bath boom and a trip to a bathhouse (under strict gender-segregation) was a popular activity for wedding parties. But when Christopher Columbus and his crew brought syphilis back from the newly discovered continent the boom ended suddenly and public baths afraid to be responsible for the spreading of diseases closed down in droves.

skin pores would could cause illnesses. Hence powders and perfumes became popular among 18th century nobility as a substitute for bathtubs. The sole purpose of many opulent bathrooms built into castles erected at the time was to impress their visitors.

Many physicians also thought that water entering the body through

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Spas

AND PUBLIC POOLS

The emergence of health spas finally reignited the people’s interest and from the 16th century droves of sickly people made their way to healing springs many of which soon established thermal baths. Nearby towns also profited from those spas and prospered accordingly. Bathhouses didn’t come back into fashion until the 19th century. It’s important to remember that most flats did not have bathrooms at the time which was a particularly challenging change for the many families moving into the cities in search of better jobs and prospects in the wake of the industrialisation. Public bathhouses were imperative to personal hygiene. In 1874, Berlinbased dermatologist Oskar Lassar founded the Public Swimming Pools Society of

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Berlin. In preparation for the 1883 International Hygiene Exhibition he had a cabin built that housed ten shower stalls, which visitors could use for a fee. This temporary installation proved so popular that more and more pools around the city were built to offer separate sections for showering and bathing respectively. Their popularity remained high well into the 20th century

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when bathtubs became basic apartment facilities. Many former bathhouses were turned into flats, youth clubs or public bathrooms. Today, leisure and swimming pools are all that remains of the heyday of the bathhouse.

ABOUT THE AUTHOR Alexander Kords lives close to Baden, one of the foremost spa towns in Austria.

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STADTBAD ODERBERGER STR. The Stadtbad in Oderberger St. is as essential a part of the area around Kastanienallee as the street style bloggers who like to refer to it as “Casting Alley”. Built in 1902, the bath was created with form and function in mind rather than any records or honours.

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…but they still have a rich history on which to look back: Having survived two World Wars without too much damage, the bath was decommissioned in 1986 because of a crack in the basin. After the German Reunification the building provided a temporary home for artists who breathed new life into its halls. Then it was managed by a foundation which offered it for rent as an event location. The wild and excessive parties held there not only left lasting impressions on the Berlin party scene but also on the building and its structure. So the search for a new use began and a new chapter started in 2011 when Barbara Jaeschke, director of the GLS language school next SISTER-MAG.COM

door secured the building for her project idea. Four years later and with the help of her supporters she had turned the building, which is now listed, into a boutique hotel. The love and respect for its history they poured into their work combined with the still existing pool and the hotels moderate rates have made it the place to be in the area. Thanks to modern technology the bottom of the pool can now be raised widening the building’s appeal as an event location even further. We have met up with Barbara Jaeschke and her daughter Verena and would like to invite you to learn more about one of Berlin’s truly unique buildings.

by Christina Rücker, with Barbara & Verena Jaeschke

INTERVIEW

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Would you tell us something about the building for those unfamiliar with the bath? (What purpose did it serve when it was built? What did and does it mean to the people in the area?)

Verena Jaeschke: Architect Ludwig Hoffmann started planning the building in 1898. He was in charge of city planning on the Berlin city council – holding basically the same position Karl Friedrich Schinkel had held a few years earlier. Hoffman‘s term coincided with a wave of industrialisation which required the addition of bathhouses. The Baerwaldbad in Kreuzberg, the Wedding city baths and probably also the baths in Garten St. were all built on his watch. All of the above were infrastructure buildings triggered - for example - by the addition of multiple tenements in Kastanienallee which 85

did not have the kind of bathrooms residential buildings tend to have today making »public baths« a necessity so the local residents could maintain their personal HYGIENE. You have worked as a teacher and run a language school business. How did you come to take on the complete makeover of a bathhouse? I am still the managing director of our language school and our core skill remains education. We offer all languages from German, English, French and Spanish to Japanese, Chinese, Russian and German as a foreign language, of course. SISTERMAG 29 | 06 / 2017

We have many course participants from abroad who require a place to stay and ideally entertainment. So when the school was up for sale we just snatched it up. This way we managed to build a campus with our buildings on all four sides including 50 studios for our courses and an additional 72 hotel rooms. The purport of my mission is that language learning is not a necessary evil. Many may have unpleasant memories from their school days mainly centred on vocabulary tests, but I want them to look at language learning as a lifestyle. And any lifestyle requires an appealing environment and a suitable place to stay. In this sense the hotel was a means to an end – the expansion of GLS. SISTER-MAG.COM

Were there many obstacles in making your vision accessible to other people? It wasn’t all that bad, really. The banks were a lot more sceptical when we bought the school. It was harder to convince the banks that education was a lucrative business and we didn’t do it for the subsidies. It wasn’t exactly easy to also add the bath to the portfolio but we manages to find a great bank relatively quickly. Compared to the people who have run this place before us we have encountered relatively few obstacles. So many people had tried to do something with this building before that by the time we came along the district authority was ready to lower expectations.

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Verena: We really have to give the district authority credit for their approach. They protected the property well by imposing two rules for anyone thinking of buying it: - The plans had to include a public swimming pool. - The business had to be operating after 5 years of renovations. After many exploratory initiatives and foundations we were the first ones able to demonstrate that we wouldn’t just stick to the schedule but also run a profitable business – including the proposed pricing for the public swimming pool. Barbara: The requirement to offer public access to a swimming pool has no subsidies earmarks

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attached to it, the city just requested it and it fit our plans to restore the bath to its former beauty. So we were happy to comply and are now open to the public on average five days a week, i.e. when we don’t have private functions the bath is open from 7am to 10pm. Attendance proves you right, too. The pool is not only used by hotel guests but also a popular destination for local residents. Verena: That’s correct.... Two thirds of our visitors are Berlin-locals. But we do not actually advertise the swimming pool as a public space mainly because it is not so very big, really. Our maximum capacity is 40.

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Last year you hosted a preopening Instameet for influencers who spread the word and their pictures. How do you rate the importance of social media for the promotion of your business?

The Instameet was a great event. At the moment Facebook and our website are the only channels we actively manage. We do not have plans for channels like Snapchat. But we are planning to get active on Instagram. As a family business, however, I have to admit that we do everything ourselves. That does not really leave you with much time to create a detailed and wellthought-out social media management strategy. But as you can tell from the public bath we don’t do things half-heartedly. So, yes, we do think it is an important aspect but

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it requires a solid concept in order to provide actual added value for the user. The bath has quickly become a popular event location. What has been your craziest event so far? There have been several crazy ones. The L’ORÉAL event was definitely a team favourite. Everything looked so beautiful and it was a great event Barbara: We did an event with Audi last year which I remember particularly well. They presented the Audi Quattro and everything had to be kept top secret. Every event manager has their own approach and that’s

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beautiful. Every New Year’s Eve we stage our own event. We had a formal dinner with music – the only public event we organize ourselves. What is your vision for the bath in 10 years?

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it happening. I think we will become an established Berlin highlight. We won’t just be the hip place of the moment but make a sustainable success of this beautiful landmark which deserves so much attention.

First and foremost we hope to remain a unique location. We want to manage it sustainably and take care of defects and damages straight away so in 10 years it will be exquisitely modernised. I think we will be an insider tip relying on word-of-mouth promotion. The number of events will multiply – we already see

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FASHION GUIDE SISTER-MAG.COM

SUMMER FASHIONGUIDE

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1979

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Fotos: Thea Neubauer Who she is My

name is Suzanna Kuhlemann and I am the founder of swimwear label 1979 SWIMWEAR. In addition to our swimwear, we also have the ÂťAloha-LinieÂŤ since last year, a collection that is dominated by the tropically patterned fabrics from Hawaii. I am the designer of the label but also responsible for business, marketing and sales. What makes it unique I created the label inspired by my fascination for Hawaii. Each piece is created with time and has its own story. The elegant understatement swimwear and the high quality materials combine to a very unique outcome. The Aloha-Line fabrics come straight

from Honolulu where the Aloha print has a long tradition since the 1940s. 1979 - the name 1979 is the year my sister was born. She named her sail bag collection after my nickname. I also liked it as the number is very simple and pure. That is how I came up with 1979. The initial idea I have always wanted to be selfemployed with my own label. After studying fashion design in Berlin, I worked in retail management for four years. After that, it felt that the time had come. I went to Honolulu for one and a half years and started to sew unique bikinis out of men's hawaii shirts. That was a very special time. I spent 91

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my days creating and sewing while living the »Hawaiian way of life« that I could immediately incorporate into my work. That is how it all began.

Hawaiian lifestyle. I think it is lovely that you can find business men

downtown

Honolulu

wearing Hawaii shirts for »Aloha Friday« when going to work - then and now. The Hawaiian vibes were visually translated into the »Aloha

Team? I am a one-woman-label. My work starts with the first drafts and includes everything from construction, prototype creation, the sourcing of materials, calculation, finance and quality management to marketing, sales and PR. In addition to that, I do accounting, logistics, etc. The website and online shop need to be taken care of, photo and press material is needed, product descriptions need to be written bilingually, the social media channels need attention. You see: there is always something to do. Hawaiian Vibes Initially, I was fascinated by the »Aloha Print« of the 40s and 50s, the original prints of Hawaii shirts that were designed around that time and showcase the tropical SISTER-MAG.COM

Print« and I totally fell in love with them. Especially as the culture in Hawaii is still very vibrant. The surfing, Hula dancing, life with nature and the sea are integral parts of life on Hawaii and fulfilling in a very unique way.

Design and Production The design takes a lot of time. The look of a swimsuit or bikini needs to have a certain character, have a certain vibe. Almost all models are named after someone I know. Swimsuit »Jean« for example after my auntie, others after friends. That way, I have a personal connection to the pieces. Once a year, I revise and improve the models. I do the fine tuning based on observations during the

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1979

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year when it comes to a perfect fit. Sometimes it is only a few millimeters that make a difference. Other times, I add details or variations. The fabrics are from the EU and have the »Oekotex Standard 100« certificate and the models are sewn in Germany and Poland in carefully selected companies. Until 2 years ago, the whole production took place in Germany but since this was no longer affordable, I chose two spots on Poland after a personal visit and with a good feeling. Inspiration I usually try to reflect moods. Oftentimes, a look expresses a feeling or a vibe, an attitude or a moment captured. Sometimes, things inspire me when they are in harmony or because they have something sensual or lively.

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Favourite Pieces Right now, that is the swimsuit »Teodora«. It is available in exciting colour combinations that create very different looks. An »Aloha bag« is another daily companion of mine. Future Goals Finding more fitting retailers. Nationally and internationally. Maybe there will be an possibility for a cooperation where I can only work with recycled fabrics. That would be an amazing project for me as the factor of sustainability would be even more prominent.

1979 SHOP

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SUMMER FASHIONGUIDE

Sometimes, things inspire me when they are in harmony or because they have something sensual or lively. 95

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Me&May SISTER-MAG.COM

SUMMER FASHIONGUIDE

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ME & MAY

Introduction We are Melissa and Mathilde. We founded the label ME&MAY seven years ago in Munich. Until two years ago, we shared all responsibilites. But since we are both involved in ME&MAY full time we have split our strengths. Mathilde is now responsible for organising production, buying fabrics and creating patterns. Melissa focuses on the website and our online store, social media 97

and communication. But one thing stayed the same, we still create our collections together. What makes it special Combining French elegance and German pragmatism. Each piece is feminine, with sophisticated shapes and the fabrics are comfortable and easy to take care of. A perfect combination!!

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ÂťYou can find inspiration in everything!ÂŤ

ME&MAY - What it means ME stands for Melissa and MA for Mathilde and since we started in spring, love flowers and Y represents simplicity to us. The Idea We had the idea to start ME&MAY when we were working in a small fashion boutique together. We were able to show our first collection there. The pieces were sold out in no time and women wanted to see more!!! That gave us the confidence and motivation to keep going. In January 2011, we founded ME&MAY.

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Team Right now it is the two of us with clearly defined responsibilities. We try to work effectively, but the engine of fashion never stops. We hope that we can soon have our first employee. France Firstly, it is Mathilde's home. We are fascinated by the ease and playfulness in dealing with fashion and clothes. We also like the different relation to fabrics, colours and a natural feminine look.

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Design & Production We want women to feel comfortable in their clothes and wear them for everyday life. That is why we make sure that the pieces of our collection can easily be added to and combined with each other. That is also possible with pieces from older collections. ME&MAY has a certain style that we are constantly reinventing. It is particularly important to us where our materials come from. We want to make the production fair and understandable for

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our customers and ourselves. That is why all production takes place in Europe. We see our products as part of a European circle. Mathilde is French, Melissa German, we receive our fabrics from France, Spain, Italy, Greece and produce in Poland, France and Italy. Inspiration It is hard to say where we find inspiration, but let's say it with Paul Smith: ÂťYou can find inspiration in everything!ÂŤ

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ME & MAY SHOP

A ME&MAY work day Our day starts between 9 and 9:30 when we meet at our studio, have a big can of herbal tea and discuss the day ahead...

office as well as a nice summer party. The linen mix is great for warm days and the shape fits every body type.

ME&MAY rituals

Favourite Summer Outfit

Each season, we invite customers, friends and family and host an event with music or something similar.

The top »Hazel« and pants »Calla« from our collection. Add pretty sandals with a midi-heel or espadrilles.

Their picks

Future Goals

Mathilde loves the top »Swingtime« as it is a perfect blend of t-shirt and blouse and is easy to combine with other pieces. Melissa's favourite is the dress »Rose« as it is perfect for the

We want to add a knit colleciton to ME&MAY and open a permanent store in Munich. Until the end of October, we have a pop up store in downtown Munich where we get to try how this would feel. ;-)

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Jan N June SISTER-MAG.COM

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JAN N JUNE

Who they are

The idea

We are Anna (27) and Jula (26) and decided to start a fashion label after our studies. Sustainable, affordable but also very fashionable. That was something that didn't exist at that point. We are both responsible for the design and sales. Anna also takes care of finance as well as the organisation of fabrics and ingredients. Me, Jula, I take care of marketing, the online shop and the production.

Our studies in fashion and design management taught us a lot about materials and alternative fabrics. The fair and sustainable component was added during various internships. It is somehow not normal that we only want to consume organic milk, but take the next step to Swedish textile giants to get five t-shirts for 4,90 â&#x201A;Ź without even thinking about how these prices are possible, is it? The team

What makes them unique That you are able to buy fair and sustainable fashion without any limitations. We try to be a real alternative! The meaning January and June - our birth months.

We are two founders, have one freelance cut director, somebody who supports us with our online shop and usually one intern. The production takes place in Poland. Other than that, we do everything ourselves: plan our cash flow, look at samples, pack boxes, organize our stock, and so on!

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JAN N JUNE SHOP

The Collections

Design

We find it sad that sustainable fashion often uses very few different fabrics. Oftentimes it is just jersey and sweats. We also use other materials, such as a kind of neoprene that is made from recycled trash from the oceans or satin from recycled plastic bottles. That gives the pieces a whole different feel! When it comes to colours, we usually pick two colours per season. But the cash cows are still black and white!

We want our clothes to be wearable in all areas and situations of life.

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New Inspiration We find inspiration in magazines, in the streets, in magazines, on pinterest, with our families and friends. A typical workday? Our days are always different! And we love it :) But usually they involve many many emails and a lot of less creative tasks than most people would assume.

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Their Routines We try to prepare lunch togehter. Well, let's be honest, we have salad. :D And just around the corner is a great icecream shop... Sometimes we take our computers and relocate to a sunny spot.

Their Picks Anna: Pants STRAIGHT – an allround talent! Jula: Trench Coat »LOTIC« in black. I wear it all the time, as a coat, as a dress, indoors, outdoors. Summer Outfits Anna: I love soft summer dresses, like the dress TRIANGLE peach.

Jula: I usually don't wear skirts or dresses, so I would go with shorts + t-shirt + lipstick. Their goals To grow, to make a living with our lavel, start a men's collection and of course to become a source for all who used to shop fast fashion. and did not know where to find alternatives. #byebyefastfashion

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V I VA A R T E V I VA

TEXT JULIKA VASILJEVA

57. The Venice Biennale

Venice offers postcard-perfect views galore. Its many waterways, bridges and gondoliers on their pretty vessels make for an almost surreal vista. It unfailingly works its charm on romantics, seasoned travellers, and fans of high culture alike. And every other year, when half of the world and his wife make their way into the lagoon for the arts festival, it gets even more exciting, with history and modernity mixing to create a truly unique atmosphere in 13.5.-26.11.2017 the tiny town from May to November. MAY

Biennale Arte 2017 Venice, Giardini Arsenalea

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One of the highlights of the 2017 art year of superlatives (as introduced here ) is the 57th annual Biennale International Art Exhibition. . It presents exhibitions from 86 countries by selected artists from all over the globe. Another 16 satellite exhibitions – the Collaterali – and 13 museums including the Peggy Guggenheim Collection with dedicated events connect the biennial to all corners of the town. Curated by Christine Macel, the arts festival explores utopias and obsessions of the participating artists. Macel focuses on the artists as the centre of the event– far removed from any institution or curator.

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 BELGIUM, Dirk Braeckman 57th International Art Exhibition La Biennale di Venezia, Viva Arte Viva Photo: Francesco Galli

Macel, who has previously worked for the Centre Pompidou, amongst others, instead of broaching VIVA ARTE VIVA as a single idea, has identified nine aspects of her collective theme and dedicated an individual pavilion to each of them: The Pavilion of Artists and Books, The Pavilion of Joys and Fears, The Pavilion of the Common, The Pavilion of the Earth, The Pavilion of Traditions, The Pavilion of Shamans, The Dionysian Pavilion, The Pavilion of Colours and The Pavilion of Time and Infinity. Until November 26th, visitors will have the opportunity to get swept

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 YEE SOOYOUNG, Translated Vase Nine Dragons in Wonderland, 2017 sculpture, 400 x 201 x 190 cm Photo: Andrea Avezzù

 KARLA BLANK, Presumption Prevails, 2017 plaster powder, powder paint, cartridge paper, cotton wool, cellophane, emulsion paint, acrylic paint, oil paint, body paint, sugar paper, chalk, ribbon, nail varnish, dimensions variable Photo: Italo Rondinella

 REP. OF KOREA, Counterbalance: The Stone and the Mountain Photo: Francesco Galli

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Anne Imhof, for instance, has adorned the German pavilion with creations of glass, dogs, young people, and further selected adjuncts.

away by a flood of contemporary art and marvel at the sheer dimensions of both the festival and the art itself. The Venice Biennale has much more to offer than larger-than-life sculptures and installations, though: artist  FRANZ ERHARD WALTHER, Various works, 1975-1986, mixed materials Photo: Andrea Avezzù

Great Britain is represented in no less than three pavilions: Phyllida Barlow has created concrete and cardboard boulders for the British Pavilion; the Welsh Pavilion showcases sound installations as well as video and photographic works by James Richards; while Rachel Maclean’s film »Spite your Face«, which has been specially made for the Bienniale, will be showing at the Scottish Pavilion. Once you have experienced the festival in person, you are bound to return again and again. The Venice Bienniale is as extensive as it is impressive. Unknown artists

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 SOUTH AFRICA, Candice Breitz and Mohau Modisakeng Photo: Italo Rondinella

 UNITED STATES OF AMERICA, Tomorrow is Another Day/ Domani è un altro giorno Photo: Francesco Galli

are showcased right alongside those of global prominence and countries you’d be hard pressed to find on the map of the art world find a stage here. So if you are entertaining the thought of visiting, make sure to come

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with plenty of time to spare and do your homework beforehand. We’ll share more handy tips for your itinerary and information on where to find which country’s pavilion on the following pages.

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 VENEZUELA, Formas escapándose del marco Photo: Francesco Galli

TRAVEL TIPS FOR YOUR VENICE TRIP

Make sure to book flights well The lagoon’s many islands are in advance as the festival is connected by bridges and a internationally renowned and system of waterbuses. Both the very popular. The airport for Venice Watertaxi and private Venice is called Marco Polo. boats are expensive (budget between 80€ and 150€ per More than half a million people trip), as are gondola rides – are expected to visit the 2017 careful selection and a talent Venice Bienniale, so early for bargaining will be rewarded. booking of hotels rooms is also From the airport, go to Piazzale highly recommended. Finding Roma for the city centre (a taxi an affordable room in Venice will cost around 40€, a bus €5). can be challenging at the best The Waterbus (Vaporettos ) of times, so consider widening is also an alternative your search to the surrounding areas. You may also get lucky Information about the Bienniale and find a place in or near and ticket options can be found Venice on Airbnb . here.

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B I E N N A L E A R T E 2017 AREA MAP The Giardini and Arsenale make up the main body of the Venice Biennale. Their halls and pavilions house many of the artworks within a spacious area.

VENICE

GIARDINI

3 THAILAND

8 LITHUANIA

12 ARMENIA

4 BELARUS

9 CYPRUS

13 SAN MARINO

5 MONGOLIA

10 ANDORRA

14 AZERBAIJAN

6 NIGERIA 7 LEBANON SISTER-MAG.COM

& ZIMBABWE 11 SAN MARINO

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15 IRAQ 16 LUXEMBOURG

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1 GIARDINI - COUNTRY

2 ARSENALE - COUNTRY

PAVILIONS

AUSTRALIA / AUSTRIA

ALBANIA / ARGENTINA

/ BELGIUM / BRAZIL

/ CHILE / PEOPLEâ&#x20AC;&#x2122;S

/ CANADA / CZECH

REPUBLIC OF CHINA

REPUBLIC / SLOVAK

/ CROATIA / EMIRATI

REPUBLIC / REPUBLIC

ARABI UNITI / UNITED

OF KOREA / DENMARK

ARAB EMIRATES

/ EGYPT / FINLAND /

/ PHILIPPINES /

FRANCE / GERMANY /

GEORGIA / INDONESIA

JAPAN / GREAT BRITAIN

/ IRELAND / ITALY /

/ GREECE / ISRAEL /

REPUBLIC OF KOSOVO

THE NETHERLANDS /

/ LATVIA / FORMER

NORDIC COUNTRIES

YUGOSLAV REPUBLIC OF

(FINLAND / NORWAY /

MACEDONIA / MALTA /

SWEDEN) / PADIGLIONE

MEXICO / NEW ZEALAND

VENEZIA / POLAND /

/ PERU / SINGAPORE /

ROMANIA / RUSSIA /

REPUBLIC OF SLOVENIA

SERBIA / SPAIN / UNITED

/ REPUBLIC OF SOUTH

STATES OF AMERICA

AFRICA / TUNISIA /

/ SWITZERLAND /

TURKEY / TUVALU

HUNGARY / URUGUAY / BOLIVARIAN REPUBLIC OF VENEZUELA

17 MONTE NEGRO 18 BOSNIA AND HERZEGOVINA

AND BARBUDA 25 SAN MARINO 26 KENYA

32 BOLIVIA 33 UNITED STATES OF AMERICA

19 ESTONIA

27 PORTUGAL

34 UKRAINE

20 CUBA

28 SYRIA

35 ROMANIA

21 SAN MARINO

29 ICELAND

36 SEYCHELLES

22 ANGOLA

30 REPUBLIC

37 KIRIBATI

23 GRENADA 24 ANTIGUA

OF ARMINIA 31 IVORY COAST

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TEXT | DR. MICHAEL NEUBAUER

Excursion into Science –

How we see colors higher frequency

lower frequency

wavelength (nm)

This year, sisterMAG is juggling with colors, focusing especially on how they affect various aspects of life. How gray sets against yellow, for example, or blue against pink. Colors decorate our lives, create moods, and arouse our discern for preference, orientation, and well-being. Colors are the salt in the soup of our lives – but

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how do we perceive them? Since Newton we’ve been knowing that white light can be decomposed into individual color components by dispersion in a prism. Each of these individual colors has a particular wavelength. The sum of all these spectral colors yields a white light. For humans, the wavelength range is 400 to 700

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additive color model

red light source green light source

subtractive color model

1st filter »blue«

white light source

2nd filter »yellow«

nanometers (nm) – blue from 400 to 485 nm, green from 500 to 550 nm, yellow from 570 to 590 nm, and red from 630 nm. The invisible wavelength range below 400 nm results in ultraviolet light which can damage the cornea. Infrared light is generated above 750 nm. In addition to the colors themselves, saturation and brightness play a significant role. Color saturation corresponds to the intensity of a color which, of course, is highest when

the pure spectral color is not influenced by any other color, especially complementary colors. Complementary colors complement a different color to white or black. Brightness is an expression of the energy of a light we perceive – for example, the performance of a projector. This small insight into the physics of colors, however, doesn’t reveal how we perceive them. That requires a color-perceptive, light-sensitive system that, when

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»Colour is the language of the poets. It is astonishingly lovely. To speak it is a privelege.«

Tricromativ Vision

exposed to light, reveals the hue which is to say the wavelength of a light. The light passes through the eye’s cornea, lens, and vitreous body to the retina. Here, 3.2 to 6.5 million cones are waiting as color receptors, as well as 60 to 125 million rods that reveal to us gray tones and differences in brightness. In a complicated system of different ganglion cells and the corresponding axons, the different wavelengths are transmitted as electrical impulses into the optic nerve. A prerequisite for this is that the retina, with three cone types, is capable of

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receiving long, medium, and short waves (trichromatic vision). Color impressions are produced by emitting monochromatic light (pure, specific spectral color) or by mixing different wavelengths which can be additive but also subtractive. An image gets its color depending on which wavelength dominates. What many don’t know is that white and black are not colors. White is formed when all spectral colors come together while black shows when all wavelengths are missing.

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Monochromic Vision

Achromatism

We know that one’s ability to see color can be disturbed which is mostly innate. It is observed in approximately 10% of the population but only in 1% of women. The genetic prerequisites for medium- (»green«) and longwave (»red«) cones lie on the X chromosome. Men, however, have only one X chromosome. They are deuteranopic which is to say they are red or green color blind. By adding an additive mixture of two spectral colors, they can partially imitate color sensations. Those

who are monochromic can only distinguish colored images by their brightness while complete achromatism is very rare. In addition to the trichromatic theory of color vision which is only presented here in a cursory way, we have other theories that try to explain our ability to see color, among them the theory of complementary colors. The majority of vertebrates can distinguish colors, though most can only see dichromatically.

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V I S I T I N G T H E I L LU S T R ATO R

Jackie Diedam F LOW E R S , A R T , C O S I N E SS

For six years now, the Brazilian Jackie Diedam has been living in Cologne and enchanting international clients with her unique and sugar-sweet illustration-style. For us, Jackie did so by creating the cover of the three sections of our 29th issue. It was reason enough for us to visit the designer in Cologne. At her ÂťHappy HomeÂŤ, which is simultaneously her colourful working space, she told us everything about her career, her favourite subjects to paint, and the secret to a fulfilling home office. Interview: Sophie Siekmann Photos: Amanda Dahms 119

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Colourful, organized, SISTER-MAG.COM

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â&#x17E;¤ D E A R JA C K I E , W H O A R E Y O U ? CA N YO U I N T R O D U C E YO U R S E L F A N D YO U R WO R K ? My name is Jackie Diedam and I am 26 years old. I was born in Curitiba, in the South of Brazil, and I am a professional illustrator and designer. I moved to Cologne in 2011. The plan was to stay for six months as an exchange student. Then I decided to stay another year. I liked it even more and decided to finish university here. Today I am still here because I fell in love with the city. Ever since I can remember, I've loved to paint. When I was a child I used to paint with oil, and held nine exhibitions in Brazil by the age of 10. But then I could not work with oil anymore because of an allergy and I stopped painting for many, many years. When I moved to SISTER-MAG.COM

Germany to go to university, I started again. Mostly with a sketch book, and at the beginning only to keep myself busy. Then I remembered how much I loved it and I realized illustration is what I wanted to do. â&#x17E;¤ W H AT D O E S A T Y P I CA L D AY I N YO U R L I F E LO O K LIKE? I live together with my boyfriend, Raoul; he is a photographer and we both work at our home office. Usually I wake up around 8 a.m., sometimes 8:30 am. In the morning, I do the housework and organizational stuff like responding to emails. I try to be done with it in the morning

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➤ D I D YO U S T U DY A R T S , DESIGN OR I L LU S T R AT I O N ?

so I am free to stark working after lunch. I do whatever is on my list: illustrations, graphic design, different projects for different clients. Around 5 p.m. my boyfriend and I go outside for a coffee and have a small break. I usually work until 8 p.m. After that, my boyfriend and I have dinner together, then we watch a movie or just relax before we go to bed.

My studies are called »integrated design« and I did it at the Köln International School of Design. It includes 12 disciplines of design. To graduate, one should study 10 of them and during your studies you get an understanding of almost every design discipline, which is very nice. For example, »Service Design«, »History & Design«, »Gender & Design«, »Economy & Design«, »Ecology & Design«. And there are no classes – you have projects and the groups are very mixed between younger and older students that have different experiences and backgrounds. It teaches you how to work well in teams. Together we did several international projects and worked for big brands like L’ORÉAL Paris, Moleskine, and Lufthansa. It was really nice.

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➤ H O W D I D YO U B E C O M E A P R O F E SS I O N A L I L LU S T R ATO R ? Actually, I started my career on Instagram. I got my first job after I shared parts of my sketch book online. Someone found my account and asked me to paint an illustration of her house. This first private commission was followed up by more and more. Then I started to work for commercial brands, some also from Brazil. ➤ IS THERE ANYTHING T H AT Y O U L I K E I L LU S T R AT I N G O R PA I N T I N G T H E M O S T ? Yes: Nature! I really love to paint flowers. It is just so pretty! I became much more interested in nature after I started painting. I was not that interested before but now I cannot live without it. I always try to put some natural elements in all my illustrations, like in the background of a picture. I would describe my illustrative niche as travelling and botanicals.

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quirky ➤ H OW WO U L D YO U D E S C R I B E YO U R I L LU S T R AT I V E S T Y L E ? I think it is very quirky and colourful. At the beginning, I tried to work with dark colours but I didn’t like it. I think it is just part of my personality to do it colourful. And I like the flat style. Illustration beginners often try to do the painting very realistic and I know there are some people who are very good in it. But I think it can be a typical beginner’s mistake to want to paint in a very realistic style because it is so standard. Since I’ve been working as a professional illustrator myself, I really appreciate illustrators whose work flatters and is less realistic because it gives you the possibility to put your own vision into it.

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& colourful

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â&#x17E;¤ W H I C H TO O L S D O YO U U S E FO R YO U R DA I LY WO R K ? I paint with gouache. Gouache is a very nice medium to work with because it dries very quickly. It is a mix between acrylic and watercolour paints, but has much better covering power. It does not fade and is very opaque, much stronger than

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watercolour or aquarelle. Also, I use brushes that are not that flat, a little pot of water, and of course paper. For painting I use hot-pressed paper because it has a smooth surface. In addition to that it is very easy to scan.

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➤ H O W LO N G D I D O N E S I S T E R M AG C OV E R TA K E Y O U ? Each sisterMAG cover took me around one week to 10 days. The creative process is always divided. First, I do a draft and send it to my clients so they can check it and tell me what they like about it and if I need to change something. As soon as they approve the draft I can start to create the final piece. Next step: Scanning. Then I edit it and afterwards I can deliver. Sometimes it takes a while to get feedback from clients, which can make the process a bit longer. But the painting process takes around three to four days.

➤ D O Y O U H AV E A FAVO U R I T E C O R N E R I N YO U R F L AT ? Yes, it is my bookshelf. It was already here as I moved in – I did not choose it by myself but I really like it. It just gives me a lot of pleasure to organize my books and divide them by colour. I really love collecting

books. Not only design books, but also literature. To be honest, sometimes I even order books not because of their content, but because of the pretty cover. ➤ W H E R E D O YO U H AV E YO U R WO R K S PAC E A N D W H Y D I D YO U C H O O S E T H I S P L AC E ? My workspace is also my living room. We have two big rooms in our flat. The other room is very calm so it is better to sleep there and to work here. Our home office is very light, and the atmosphere is nice. Sometimes we enjoy listening to music during our work, but it always depends on the mood. We also like to listen to audiobooks sometimes, which is also very fun. ➤ P L E A S E D E S C R I B E YO U R H O M E U S I N G O N LY T H R E E WO R D S . Colourful, organized, happy.

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➤ W H AT D O YO U L I K E ABOUT LIFE WITH A HOME OFFICE? I enjoy working in very relaxing clothes, especially in winter. You can wear warm socks, have a hot chocolate, cuddle with a blanket. It is so cosy! I also like that I can organize my day and my work all by myself so I have less pressure. Of course, it has also disadvantages because business life mixes up with private life. Sometimes I need to finish an illustration but remember that I have a lot of chores to do so I get a bit side tracked. ➤ W H E R E D O YO U S E E Y O U R S E L F I N 10 YEARS? In 10 years, I would like to have published illustrations for a lot of books, especially their covers. I would also like to write a children’s book by myself and illustrate it. I already have some ideas in mind. And I would like to have my own illustration studio! SISTER-MAG.COM

➤ H OW D O YO U G E T NEW JOBS? Instagram is my main contact tool. Clients find my account and hire me via Instagram. I have an online shop as well called »Jackie Illustrated« where I sell a lot of prints. Whenever I have open commissions, clients them and can book there. But Instagram is my main channel.

➤ D O YO U H AV E T I P S FO R F E L LOW I L LU S T R ATO R S ? You should start working on pieces you really want to do. These are the best references for prospective clients. Focus on what you really want to do. If you like to paint dogs, paint dogs. If you want to paint houses, paint houses. While doing this you are going to find your own style and niche and I think everything else falls into place.

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S TA R T UP SPOTLIGHT

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THE ROOBAR STORY BRANCH HEADQUARTERS FOUNDER

Food Sofia Anita Klasanova

LOGO

THE

BEGINNINGS,

www.roobar.com

THE

FIRST RECIPES

»I became vegetarian and enthusiastic about nutrition and healthy lifestyle more than ten years ago. Working as a freelance designer just wasn’t enough anymore. In 2006, my husband and I opened the first organic store in Sofia where I created my first cookie recipes and raw energy snack bars known today as Roobar. People instantly loved my bars and cookies and very soon I was inspired to share my desserts with the whole world. Organic food wasn't that common in Bulgaria at that time, so our store came as a bit of our little

food revolution. We had to build a community from scratch and educate people about healthy eating and organic food and very soon we felt we were making a great impact. I'm a sweets addict who found a shortcut to people’s hearts and health – tasty food. I believe that only with passion you can make a business successful and create brands that build a community.« »I do something very simple: I take my favorite recipes and make a tastier and healthier version by using just a few real

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food ingredients. Super simple and easy to make at home in no time.« TRIAL AND ERROR

Even though Roobar and Kookie Cat cookies are now sold in over 50 countries and reach millions of healthy conscious people, it was not always an easy way to get here. »We had lots of challenges until our facilities were running smoothly, until the final recipes were as delicious as I imagined them to be and until the design of our brand was fun and appealing,« Anita admits. Something else that she had to get used to and is still learning is how to find balance between being a mother, a woman, and

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entrepreneur without neglecting either one. »In the beginning, I sometimes felt horrible for being a too busy mom with a cause. But now I am starting to see that I am teaching my two girls the most valuable lesson: I am a living example for them to follow their dreams and to be brave and persistent even if that is not always an easy path.« EMOTIONAL DESIGN

Having a background as a graphic designer, the design and packaging of her products always played an important role for Anita. She wants to bring across a compelling message with her fun and colorful designs: »I want people to feel special when choosing our products, to know

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3 3 17 FLAVORS FROM CHIA AND COCONUT TO CHOCOLATE CHIP AND VANILLA 3 3 EACH BAR IS A MIX OF 4 TO 5 REAL FOOD INGREDIENTS. SUPER SIMPLE. 3 3 ALL ROOBARS ARE GLUTEN-FREE, VEGAN, ORGANIC AND WITHOUT ADDED SUGAR.

that somebody took care to bring them joy. I do think that food is emotion and eye-catchy designs are a must have.« WHERE THEY ARE NOW

Five years later, the RooBars offices and facilities are still based in Sofia although Germany is their primary market; nevertheless, they strive to make delicious and healthy treats with simple ingredients, lead by Anita's passion and the vision of her two business partners. The difference is that today, about 100 people are working to produce Roobar and Kookie Cat, 15 of them at the brand's office where new products and designs are created. Anita is committed

to the working space in which her team remains inspired, productive and just like a real family – sharing breakfasts and lunches at their plant-based eatery. Lounge areas with comfy sofas, lots of open space and bright colors and patterns are just few of the highlights of the office space. »This is a place where everyone can share ideas and feel part of something big,« Anita explains. »I'm

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3 3 FIVE FLAVORS FROM CHIA LEMON TO PINEAPPLE ORANGE

FACTS

3 3 THE RESULT OF YEARS OF ANITA'S WORK ON THE CREATION OF SOFT AND CHEWY VEGAN COOKIES – AND A BOLD, FEMININE, BRAVE AND CHARMING DESIGN.

so grateful for having such a great team. I want to encourage people to surround each other with a supportive environment.« LOOKING AHEAD

»When you follow my partner's ideas, Roobar will be on Mars in five years,« Anita laughs when being asked this question. Her plans are just a little different. Besides always working on and experimenting with new flavors and products – she still loves doing that in her kitchen at home – Anita plans to launch a social project. »I want to educate kids and teens how to create their food and thus develop their entrepreneurial skills and bring more awareness about what we eat,« she explains. »I think that a simple thing like making your Roobar snack can teach you so much about doing your own thing, getting creative, facing

challenges, feeling supported, and succeed in life. Anita is selected as one of 100 Female Founders Europe by »The Hundert« startup magazine and a member of the Forbes Women Society Bulgaria. She continues to share her success story and inspires young entrepreneurs to follow their true passion and stay authentic. »You can be a mother and still have a fast growing business. Not everything will be easy or perfect but that is ok.«

WEBSITE

www.roobar.com FACEBOOK TWITTER INSTAGR AM

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RooBar.Raw.Organic @ RooBar_raw

@ roobar_raw

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r e d o m #

#sistermagD

e d a m d nhan

MAG

Our DIYs

EACH FRIDAY

E D A M D N A

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learning

to SISTER-MAG.COM

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Our jealousy of birds‘ ability to fly is Text: Robert Eberhardt almost as old as the history of mankind Illustration: Ana Melo itself. Flight was and is regarded as a powerful instrument with an element of magic. Many a myth has been created around man-Gods who have the ability to fly. Mankind’s fascination with flight runs like a thread through all of history.

The universal idea of flight dates back to well before the technical era, which is why science has tried to explain it as a form of nostalgia that it argues is an essential trait of the human psyche. Even back in those times, when it was impossible to escape the earth’s surface by physical means, flight was the epitome of weightlessness that conquers anything mundane. Winged creatures are native to almost any culture on earth. Ancient Mesopotamian art depicts bulls, lions and horses with large wings as a testament to their God-like status. The symbol of the winged sun goes back to the Ancient Egyptian God of the sky - often depicted as a falcon - and was adopted by the Hettites, Assyrians and Persians.

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Mercury, the messenger of the Roman gods, wore winged shoes and in his ars amatoria Ovid tells the tale of a father (Daedalus) and his son, Icarus, who try to escape imprisonment with the help of artificial wings. Icarus, ignoring his father’s instructions, however, falls to his death while Daedalus makes it to safety unscathed.

magical flights The Early Middle Ages saw a hundred-year-long discussion about the reality of such magical flights. In the 14th century, Daedalus‘ flight was seen as a prefiguration of the Ascension of Jesus while Icarus became a symbol for abject passions and arrogance. The ways in which human flight was imagined ranged from ships passing through the clouds and witches‘ nightly adventures in SISTER-MAG.COM

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the air to the visions of Roger Bacon and the detailed plans of Leonardo da Vinci (1452-1519). The »flight on a broom« was a key criterion to be met to reach a judgement of burning at the stake in the witch trials of the early modern era – many of the women charged with witchcraft »confessed« to the mysterious art of flying as a result of torture.

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the Wright Brothers Before the times of aviation pioneer Otto Lilienthal (18481896), flying machines were thought to be impossible to steer. But he was the first to successfully complete a controlled gliding flight. While progress in human flight had been incremental at best so far, things changed with the invention of the Wright Brothers, which led to the first motorized flight in 1903. A mere six years later, Louis Blériot crossed the Channel and 10 years afterthe invention of motorized flight, the first easily manoeuvrable flying machines were used in air combat during

World War I. Compared to the time period that had passed between man’s first longing gazes at birds in the skies and the first successful attempts at human flight, the development of these 10 years was positively rapid. In 1918, the first air mail service routes were established in America. The year after, John Alcock (1892-1919) and Arthur Whitten-Brown (18861948) were the first to cross the Atlantic on a non-stop flight, winning a sought-after competition. In 1924, two of four aircrafts successfully orbited the globe – only 20 years after

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the Wright Brothers' triumph. Charles A. Lindbergh completed the first solo transatlantic flight starting in New York and safely arriving in Paris 33 hours later â&#x20AC;&#x201C; an achievement made even more impressive when you take into account that auto pilot had not been invented yet. Five years after Lindbergh, Amelia Earhart was the first woman to cross the Atlantic, covering the route in half the time it had taken Lindbergh. 1941 saw the take-off of the first jet aircraft, a technology which would be tested further during World War II.

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nly a few years after that, the sound barrier was broken for the first time: Chuck Yeager reached supersonic speed in a Bell X-1, followed by a Tupolew 144 and the Concorde, two commercial supersonic aircrafts. In 1969, the year of the first moon landing, the Boeing 747 was presented to the public: the largest passenger plane in the world. It would hold

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In 1924, two of four aircrafts successfully orbited the globe â&#x20AC;&#x201C; only 20 years after the Wright Brothers' triumph.

this title until 2007 when the Airbus A380, providing room for 840 passengers, knocked it off the top spot after many decades. It was quipped that a whole village could now fly across the globe together â&#x20AC;&#x201C; a utopic idea that hardly anyone would have believed a century earlier. Over the course of just one century, since the beginning of motorized

flight, the world of aviation had changed completely. Almost any place in the world can now be reached within a few hours. And while a trip around the world was a privilege reserved for very few explorers and travellers, and always with significant effort and cost, a large part of the population can now travel the world thanks to commercial aircrafts. But

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u n fo r t u n a t e ly this also means that soaring above the clouds is no longer anything exclusive or even special. Arguments about the size of your carry-on luggage and who gets the last sandwich leave little room for the sublimity that used to be inherent in air travel. Thatâ&#x20AC;&#x2DC;s unless you are travelling by private plane, of course. In 2013, a total number of around 35.9 million flights took off around the world; in 2014 that number

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climbed to just shy of 37 million. In Germany alone, 105 million passengers were counted that year and the German Aerospace Centre estimates that this will rise to 175 million by 2030. Why doesn't anybody want to stay on the ground?

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Why doesn't anybody want to stay on the ground?

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FA C E S O F

Portugal P O R T U G A L. A C O U N T R Y W H E R E H E AV E N A N D S E A A R E V E R Y C L O S E T O G E T H E R â&#x20AC;&#x201C; B E I T T H E FA N TA S T I C S A N D B E A C H E S A N D T H E WAV E S T H AT S H I M M E R I N T H E S U N U P T O T H E H O R I Z O N, T H E V I E W P O I N T S O N THE HILLS OF LISBON AND PORTO T H AT A L L O W U S A B R E AT H TA K I N G SIGHT TO THE PORT OR THE R I V E R, O R B E I T T H E H E AV E N LY COMPOSITIONS OF FISH AND S E A F O O D O N O U R P L AT E S. Y O U ARE STILL LOOKING FOR A T R AV E L D E S T I N AT I O N F O R T H I S Y E A R? T H E N C O M E LISBON WITH US TO PORTUGAL AND GET TO KNOW LOCAL MAKERS AND FOOD EXPERTS WHO TELL US ABOUT THEIR HOME C O U N T R Y!

Photos H E R Z & B L U T OH HEDWIG

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Together with the approaching summer, the wanderlust comes back and we wallow in the wonderful pictures of our trip to Portugal with Saskia of Oh Hedwig and Jules of Herz&Blut and give you lots of tips for a (culinary) trip to Portugal. The Route: We started in the North and proceeded to the South. We flew from Berlin to Porto where we spent two days (too short, by the way, like on all the other places â&#x20AC;&#x201C; but isnâ&#x20AC;&#x2122;t it always like that on vacation?), then we took a rental car for two more days in Lisbon and finished our trip with one and a half days in the Algarve. For the latter, we recommend you to rent a car since the places are farther away and if you want to get to regions that are not overcrowded with tourists, you will need a car.

along fine without a car since you can explore the cities very well by foot. If you stay in a central hotel or use Airbnb, you are right inside the city and would be annoyed if you had to navigate through the small alleys with the car (we speak from experience!). When you have ensured accommodation and transport, nothing stands in your way. First, we take you to Porto, an idyllic and frequently underestimated foodie city and the hometown of port wine!

In Lisbon and Porto, you get

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p o t S t s Fir

PORTO

ESTACAO DE SAO BENTO

ODE PORTO

Those who love the tiled buildings of Portugal shouldn’t miss out on this railway station. The history of the city is told in blue and white here.

A few years ago, the inner city of Porto wasn’t an inviting place as the long-time inhabitant and blogger Paula (interview on the next page!) tells us. Fortunately, it looks very different today and in Porto, nostalgic and slightly shabby charm meets a lot of pulsating vitality. At any time at day and night, there is something going on but you just need to step away from the busiest streets to escape the hustle and to discover your own small oases. Here are some of our favourite places in Porto!

RIVER PROMENADE

Especially in the morning, when it’s still calm and the city slowly awakes, you can have a great stroll here!

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LIVRARIA LELLO

ODE PORTO WINE HOUSE

Your slow food menu is accompanied by the great service of the competent staff and a breathtaking view on the river Douro and the port wine cellars on the facing side. 3

LIVRARIA LELLO

Famous as one of the most beautiful bookstores in the world with great wood panelling and unique red stairs. Thus, the queue in front of the Livraria Lello is long. Do go early in the morning or late in the evening. Tip: On both sides you find A Vida Portuguesa and the souvenir shop of the Livraria where you can buy great individual presents.

STREETS OF THE OLD TOWN

Photos

HERZ& BLUT

OH HEDWIG

We donâ&#x20AC;&#x2122;t want to mention any specific streets since you should discover the network of small alleys with their individual buildings by yourself!

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t i a r t Por

PAULA & VASCO

A LITTLE BIT OUTSIDE OF PORTO IS THE P I C T U R E S Q U E F O Z. H E R E W E M E E T T H E B L O G G E R PA U L A A N D T H E R E S TA U R A N T O W N E R VA S C O AT C A F É I N A.

the atmosphere is very pleasant. The owner Vasco owns 3 or 4 restaurants, one for sushi, a tapas bar and an Italian restaurant. This one here is most typical for Portugal.

PAULA, THANK YOU FOR MEETING US TODAY. COULD YOU TELL US A LITTLE BIT ABOUT YOURSELF? My name is Paula and I live and work as a full-time blogger in Porto. On my blog Viver O Porto , I take my readers to my wonderful hometown and my favourite places. I also love interview series.

IN YOUR OPINION, HOW DID PORTO CHANGE OVER THE LAST YEARS?

WHERE ARE WE RIGHT NOW AND WHY DID YOU CHOOSE THIS RESTAURANT? We are in the restaurant Caféina which is almost 20 years old and still trendy. The restaurant is not in the inner city but in Foz (pronounced: »fosh«), one of the chic areas of the city. It’s one of my favourite restaurants because the food just tastes great and SISTER-MAG.COM

Porto changed a lot. Five years ago, you had to be afraid of going out alone at night. Today, it’s no problem anymore because there is a lot going on. It feels like the streets came alive – with markets and young, creative people who open new businesses. WHAT IS THE BEST THING ABOUT PORTO FOR YOU? That’s a simple question: the sea! Especially in Foz, there is a

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wonderful beach and you can walk by the sea. VASCO, DO YOU HAVE A FAVOURITE MEAL IN YOU RESTAURANT? Not really, every meal its characteristics. But I the stories of the meals have been on our menu years, in combination with compositions.

has love that for new

WHAT DO YOU ESPECIALLY LIKE ABOUT PORTO AND FOZ? My restaurant, of course, I eat here every day. (laughs) But also the restaurants of my friends and the community. I am from Porto and itâ&#x20AC;&#x2122;s a very special place for me. The city has personality and is known for its hard work and its history. The closeness to the Atlantic Ocean makes it special as well! And although the city becomes more and more international, the traditional cuisine and traditions are still present.

Photos H E R Z& B L U T

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INES & FERREIRA F O R A L O N G T I M E, F E R R E I R A WA S RUN BY DONA ANTÓNIA FERREIRA W H O S I G N I F I C A N T LY S H A P E D T H E C O M PA N Y – E S P E C I A L LY A S A WOMAN – IN A TIME WHEN SHE REVOLUTIONISED THE MARKET FOR P O R T W I N E S.

INES, THANK YOU FOR SHOWING US THE FERREIRA PORT WINE CELLARS TODAY. PLEASE TELL US A LITTLE BIT ABOUT FERREIRA. Ferreira belongs to one of the oldest port wine cellars in the Douro region and since 1751, has been producing port wine that ages in Porto. The history of the company is unique as well. During the 19th century, the wine business was run by Dona Antónia Ferreira who significantly shaped the company – especially as a woman – in a time when she revolutionised the market for port wines. Because of her strong support for the farmers and the winemakers of the region, the SISTER-MAG.COM

young widow is still lovingly called »Ferreirinha.« WHAT EXACTLY IS THE DOURO REGION AND WHAT IS TYPICAL FOR IT? The Douro valley in northwest Portugal is not only the home of the port wine but also the only place where it’s allowed to be cultivated. The big port wine cellars in which the wines age and are stored can be found in the Vila Nova de Gaia, on the opposite side of Porto, across the river Douro.

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OCEAN Photos O H H E D W I G

OUR BIGGEST BARREL HOLDS 72,873 L I T R E S !

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It’s interesting that our cellars are still active. Port wine has actually been aging here for at least three years. When it comes to harvesting, we stay true to our traditions, too, when harvesting by hand.

is interrupted after about three days by a temperature rise. This way, the sweet wine contains about 100 grams of sugar per litre and its alcohol content is about 20%. The wooden barrels in which the port wine ages also influence the aromas and the aging process of the wines.

In our cellars, you won't only experience the history of Ferreira but also see some of our oldest and biggest barrels – the biggest one holds 72,873 litres!

HERE LEARN MORE ABOUT FERREIRA WINE CELLARS

WHAT CAN WE DEISCOVER ON A TOUR THROUGH THE PORT WINE CELLARS?

WHAT MAKES THE PORT WINE SO SPECIAL AND HOW IS IT PRODUCED? The grapes of the port wine are harvested at the schist slopes of the Douro region, are pitched into must by men and women and then left for fermentation. The special thing is that the fermentation doesn’t finish. This means that it

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LIS

BON

MANTEIGARIA CAFÉ LISBOA

B A WINE B AR TIME OUT MARKET

BA WINE BAR

A culinary journey awaited us in the BA Wine Bar in the centre of old Lisbon. We discovered the different wine regions of Portugal, first of all the Douro valley where the port wine is from – and all this in the relaxed and friendly atmosphere of the small bar.

TIME OUT MARKET

You don’t have much time and just want to eat at one place in Lisbon? At Time Out Market, the best chefs and most popular kitchens of the city come together!

Photos H E R Z & B L U T

OH HEDWIG

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what she loves so much about her new home. We tasted the sweetest Pasteis de Nata and the fanciest sardines and share our favourite tips with you! Also: Don’t miss out on a Fado performance and one of the viewing platforms called Miradouros!

MANTEIGARIA WITH PASTEIS DE NATA

When you are in Lisbon (or in Portugal in general) you shouldn’t miss out on the sweet pies, the Pasteis de Nata. We found our favourites in the small manufacture Manteigaria.

What makes the Portuguese capital so special? The first thing that comes to my mind is the light. Somehow, the sun is brighter, more vivid and it enlightens the tiled and pastel-coloured buildings, the cobblestones on the hills, the well-known yellow trams and, of course, the waterfront where you can stroll cosily. And Lisbon has so much more to offer. We asked the blogger Sanda who originally comes from Bosnia 155

CAFÉ LISBOA

One of the most famous and most successful young chefs of the country is José Avillez. With the Café Lisboa, he created a delicious meeting place for both tourists and locals!

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h t i w n o b s Li

SANDA

LOVE BROUGHT THE BLOGGER SANDA (LITTLE UPSIDE DOWN CAKE ) TO L I S B O N. I T H A S B E E N H E R H O M E F O R M O R E T H A N 10 Y E A R S N O W A N D S H E S H O W S U S S O M E O F H E R FAV O U R I T E S P O T S!

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e t i r u o v a f s ' a d n a S Foodspots 2

CENTENÁRIA

In the Peixaria Centenária, both connoisseurs and laypersons find the right fish. The young team brings this tradition of Portugal to new life!

HELLO KRISTOF

Magazines, Design and delicious cake and iced coffee – the café Hello Kristof combines those three components and becomes a regular place for work meetings and coffee dates for locals. 3

COPENHAGEN COFFEE HUB

Founded by two Danish sisters, the Copenhagen Coffee Lab is like a welcome cool down in the alleys of Lisbon.

Photos H E R Z& B L U T

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SARDINE SHOPS

You ultimately notice that Lisbon is a city by the sea when you see the numerous fishmongers' shops and restaurants. As traditional are the canned sardines in Portugal which are a great souvenir, thanks to their beautiful and creative packaging. The biggest selection of colourful cans is available in the Loja das Conservas that distributes the products of all official can producers of Portugal.

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ALGARVE

Photos O H H E D W I G

We finally arrived at our last stop in the south of Portugal and discovered a whole different region â&#x20AC;&#x201C; also in a culinary sense! Already during a ride along the Algarve, the southern coast of Portugal, you get the holiday feeling. The eyes repeatedly wander over the sea, but the mountains around Monchique or Tavira offer breathtaking views as well. The cuisine of the region also creates this relaxed summer mood. Over five centuries, the region was

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under Arabic occupation and the influences can still be seen in the architecture but also in the cuisine. Itâ&#x20AC;&#x2122;s lighter than in other regions of Portugal, with many fresh ingredients, fruits and vegetables. But the Algarve is still very versatile. We tried traditional dishes like Chicken Piri Piri or pickled carrots in small places by the 160

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sea or in the mountains. The gourmet restaurants Ocean and in Vila Joya, on the other hand, offered menus that interpreted the traditions in a creative and modern way. And we repeatedly observed: The Algarve is more than a holiday region full of tourists when you look for the right places!

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HANS NEUNER THE CHEF OF THE GOURMET R E S TA U R A N T » O C E A N« T E L L S U S ABOUT CULINARY DARLINGS AND W H AT H E L O V E S S O M U C H A B O U T T H E A L G A R V E.

THANK YOU FOR HAVING US TODAY IN YOUR RESTAURANT »OCEAN«. WOULD YOU PLEASE INTRODUCE YOURSELF?

HOW DOES A TYPICAL DAY FOR A GOURMET CHEF LOOK LIKE?

My name is Hans Neuner, I came to the Algarve nine years ago and opened a small fine dining restaurant here. Since then, the »Ocean« received two stars – a great team, a great restaurant and, most of all, a great cuisine! WHAT DEFINES »OCEAN«? The name already gives it away: seafood! Here you find everything coming out of the sea. That’s consequential as Portugal has incredibly great fish, some of the best in the world. That’s why fish is our focus.

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It’s complicated to describe a typical day because it depends on what the day brings. (laughs) Normally, I come here in the morning, check the reservations for the day and if all the products have arrived. Then I make sure that all my employees know what they have to do. Of course, it’s also one of my tasks to create new dishes regularly. HOW DOES THE SELECTION OF PRODUCTS WORK? We set great value over quality, of course. About 60 to 70% of our products come from our own cultivation and most of the

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rest – with a few exceptions – comes from Portugal. Our wine, our products and even parts of our tableware are Portuguese. This country-specific aspect is one of our outstanding features compared to other restaurants. ARE THE MEALS TYPICAL FOR PORTUGAL AS WELL? No, we also have many international influences – like Asian ones – on our meals. Local doesn’t mean for us that we only serve Portuguese meals but that all the products can be produced in Portugal – e.g. the limes for Asian meals. They come from a friend who operates a lime farm in Alentejo. Photos H E R Z& B L U T

OCEAN

HOW DO YOU LIKE TO SPEND YOUR TIME IN THE ALGARVE? It’s important for a chef to go out and eat in order to know what’s going on. I like to go to normal, grounded restaurants. It’s relaxing and, above all, a lot of fun for me to go to a local Tasca or a seafood place directly by the water.

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VILA JOYA

MUCH MORE THAN A HOTEL – THE M U N I C H N AT I V E J O Y J U N G R U N S T H E V I L A J O YA, A P L A C E O F H A P P I N E S S A N D E N J O Y M E N T, I N FA M I LY T R A D I T I O N. S H E T E L L S U S T H E S P E C I A L H I S T O R Y O F T H E H O U S E.

FIRST OF ALL, PLEASE TELL US WHERE WE ARE. WHAT IS THIS WONDERFUL PLACE? We are exactly in the centre of the Algarve, in the Vila Joya. It’s a family house my mother bought at the end of the 1970s. Originally, my parents looked for a family home for us and found a house directly by the sea that was 80% finished – without water and electricity. They finished building it in order to spend the summers here. At that time, trucks brought water for the bathtubs. Soon, my mother felt that the many rooms were too

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much for us five and, being an interior designer, decided to start a small hotel. So we started the Vila Joya with 17 rooms in 1982. WHAT MAKES THE VILA JOYA SO SPECIAL, COMPARED TO OTHER HOTELS? I believe that, since my mother didn’t have any experience in the hotel business, she brought a very individual touch into it. You can still feel that today. Although my mother passed away since, she still is the soul of the house. Art and design play a big role as well. We work a lot with Portuguese artists and also sell everything we have to our guests. HOW DID YOU BECOME THE MANAGER OF THE VILA JOYA? When my mother passed away in 1997, I was a little bit too young for that. But in 2004, I came to the Algarve and started running the house. And it’s still true: The Vila Joya is a home, not a hotel. Our guests are supposed to get here. HOW EXACTLY DO YOU REALISE THAT?

OCEAN

For example, we don’t have many of the formalities of a typical hotel – like the forms at check-in. For us, our guests are friends who come to visit us which is how we treat them. WHAT ROLE DOES THE FOOD PLAY IN THE VILA JOYA? It has been an important focus because my mother felt that it should be part of a good restaurant. We’ve always had chefs from Austria, since 1991 it’s been Dieter Koschina. He earned his first star here in 1995, the second one followed four years later. The great thing about Koschina is his incredible creativity that makes us change our menu every day. The advantage is that our guests can look forward to something new every day. Many of them come to us specifically because of the food. WHAT CAN YOU TELL US ABOUT THE ROOMS OF THE VILA JOYA? Every room is different because the house wasn’t built to be a

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hotel. They all have sea views, but different sizes and categories. Many of our regular guests know exactly where they want to stay. HOW DIFFERENT IS THE VILA JOYA IN COMPARISON TO THE REST OF THE ALGARVE? Many of our guests see us as a small paradise, as a refuge from the tourism and almost never leave the house during their stay. You can have a great time here with delicious food, walks on the beach, our spa, and breathtaking views over the sea.

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A R T A N D D E S I G N P L AY A B I G R O L E A S W E L L. WE WORK A LOT WITH PORTUGUESE ARTISTS AND ALSO SELL E V E R Y T H I N G W E H AV E T O O U R G U E S T S.

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EVERY ROOM IS DIFFERENT BECAUSE THE H O U S E WA S Nâ&#x20AC;&#x2122; T B U I LT T O B E A H O T E L. T H E Y A L L H AV E S E A V I E W S, BUT DIFFERENT SIZES AND C AT E G O R I E S.

Photos F R A N Z I E F L I E G T

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e r o l p x E

MONCHIQUE WE DISCOVER THE OTHER SIDE OF T H E A L G A R V E I N T H E M O U N TA I N S. H E R E W E M E E T A LY S O N A N D D AV E O F THE ALGARVE BLOG WHO SHOW US T H E I R A D O P T E D H O M E. SISTER-MAG.COM

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THANK YOU FOR SHOWING US YOUR ALGARVE TODAY. HOW DID YOU COME HERE IN THE FIRST PLACE?

in the Algarve can look like. And not to forget: The food here is delicious and homemade!

We used to come here for vacation and just loved it. Five years ago, we quit our jobs in England and started living as photographer and artist in the Algarve. It was really a dream come true for us. In order to share our experiences with our friends, we started a blog that has been growing ever since and is a lot of fun for us.

WHICH MEAL SHOULDN’T WE MISS OUT ON HERE? That’s simple: Piri Piri Chicken. That’s a very popular dish in the Algarve. The chicken is soused in a spicy marinade and normally served with potatoes and salad. You shouldn’t miss out on that!

WHAT MAKES YOUR BLOG SO SPECIAL? It’s important for us to keep it very personal. We visit places like Monchique and write about them. This way, we give our readers an impression of what it really means to live in the Algarve. This can be about problems or difficulties as well. WHY DID YOU DECIDE TO SHOW US THIS PLACE? Monchique is almost the highest point in the Algarve which guarantees wonderful views. It’s also very traditional and gives you an impression of what life 169

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ation HO N n i c s T A O a IR BALLO F

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Hot air balloons are flying around on our new cover, thus we had to take the opportunity to talk about them a bit for our new »Sky and Sea« section. Did you know that the first hot air balloon was invented in 1783 by the Montgolfier brothers? The first balloon went up to the sky in the French Annonay near Lyon. Therefore, beautiful historical engravings and drawings like this one on the left are justified! The balloon itself was made of linen-reinforcedpaper and the heating material consisted of straw and sheep wool – thus it really was a very dangerous adventure with open fire in the basket. However, the two brothers assumed that it was not the hot air that raised the balloon up in the air but the smoke of the fire ignited. The correct theory was first understood by physics professor Jacques Charles, who succeeded in flying a rubberized silk balloon in 1783 (also called »Charlière«). The story of the balloon is still on-going and had its ups and downs: Napoleon used balloons during war to better understand the battlefields from above. In subsequent wars like the American Civil War and the Franco-German war, they were used again and again. Today the balloons are made of polyethane coated nylon and only the plaited wicker baskets have remained true to the historical model. Flying balloons do not only fascinate children but are a frequently found design theme on Social Web (Are balloons the new owls?!). True to the #sisterMAGhandmade claim we've put together some visual inspiration and DIYs for you!

H a v e f un

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e c a p S e v i t D . I .Y. K at e ' s C r e a How to make a giant papier-mâaché hot air balloon

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NoM.o n1g o l f i Ă¨ r e s by Kates Creative Space

M AT E R I A L

giant balloon

small basket (e.g. from flower newspaper + white copy paper market) glue (flour, PVA or wire or more rope to attach basket other craft glue) white paint rope

decorational elements (buttons, fabric scraps etc.) Step-By-Step pics on Kate's blog

TUTORIAL

1. Inflate giant balloon and place it on a bucket or vessel. Cut newspaper into long strips. 2. Prepare glue mixture (e.g. 2:1 craft glue and water or 1:1 flour and water)

5. Now the fun part starts: Start decorating! You can google old newspapers, print them out and lightly crumble the paper. In addition, add fabric scraps, buttons or ribbons, etc.

3. Soak strips with glue mixture (you'll be covered in stickyness), remove excess glue and cover balloon completely with paper. Dry first layer. Repeat procedure at least 3-4 times. When completely dry, remobe balloon (for better release you can lightly grease the balloon with cooking oil before starting the paper procedure).

6. To even out bottom hole, draw it with an upside-down bowl on the lower edge and straighten it with a cutter. Glue cord along the edge.

4. Paint balloon white (possibly two layers are required to fully cover the newspaper)

9. Tip: the 100kg weights are made of small tea bags, stamped with numbers.

7. Use an awl to make a small hole into the balloon (for hanging) and attach a rope or wire. 8. Using cord or wire, attach the small basket at the bottom of the balloon.

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NDoe .c2 oration

Idea: Hot Air Balloon Baby Shower (1) by peace of cake

e k a C f o e c Pe a Party In Blue & Red

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The inspiration for this small balloon buffet comes from Mariana from Porto (very fitting to our extensive Portugal feature in this issue). The cake is covered with fondant and the small hot air balloon is held by chopsticks. The theme continues on the whole table starting with the blue cake pops to balloon shaped biscuits.

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No. 3 H o t

Air Balloon Cake

by Jessica Harris Cake Design

s i r r a H a c i Jess n g i s e D e k Ca

CAKE

Photos: Jamie Zanotti

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How do I plan a giant t h e m e d c a ke?

Jessica Harris explains on her blog how she planned this wonderful cake: ÂťI planned the cake using the program Autocad. Preparation & planning are essential! After measuring the size and height of the cake, I scaled the template to original size so I could use it for all parts and cutouts.ÂŤ If you want to learn more about cake design and how to create them, you can follow Jessica's Craftsy classes and also download the balloon template on the right.

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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

Christina Rücker, Sophie Siekmann, Franziska Winterling

Fashion

Eva-Maria Neubauer (Fashion Dir.)

Design Hair and Make-Up

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

Illustration

Aennikin, Tina Fischbach, Patricia Heck Jackie Diedam, Ana Melo, Beth Walrond

Contributing Editors (Text) Dr. Sven Titz, Robert Eberhardt, Dr. Michael Neubauer, Franziska Winterling, Sophie Siekmann, Julia Vasiljeva, Marie Pfaff, Christina Rücker, Alex Kords Contributing Editors (Photo) Saskia Bauermeister, Jules Villbrandt, Immo Fuchs, Amanda Dahms, Claudia Gödke, Timo Roth Contributing Editors (Food)

Magdalena Muttenthaler

Video

Lale Tütüncübaşı

Translation Final Proof

Alexander Kords, Christian Naethler, Tanja Timmer, Franziska Winterling Antje Ritter, Alexander Kords, Christian Naethler, Dr. Michael Neubauer, Stefanie Kiessling

Published bi-monthly by Carry-On Publishing GmbH, Gustav-Meyer-Allee 25, 13355 Berlin, Germany. Re-use of content is only allowes 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

Antonia Sutter, Theresa Neubauer, Alex Sutter

Sales

Alex Sutter (Sales Dir.)

Marketing

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Antonia Sutter (Marketing Dir.)

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OUTLOOK

SI ST ER M AG 30 SE CT IO N 1

Green & Orange

ON LI NE EN D OF JU NE

See you!

sisterMAG 29 – Sky & Ocean – Section 3

Articles inside

To the Bathtub!

Learning to Fly