ISSUE 8
SPRING 2017
HUMAN BEING
Inked Jose Criales-Unzueta Tybee Michelle Sinofsky Flavor Republic Reinvention The Beginning France Hummus
JOURNAL
Need Supply Co.
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Contents
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Inked
Photography Laura Beckerdite Photographer’s Assistant Andrea Di Lello Essay Jenna Hutson
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Jose Criales-Unzueta Photography Katie Walker Essay Suzanne Brady 38 - 49
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Michelle Sinofsky Photography Jacki DeSantis Essay Jenna Hutson & Janis McKenzie Shane 58 - 63
Flavor Republic
Photography Sherif Tamim & Yehia El Alaily Essay Aisha Shawky
Issue 8 Spring 2017
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Tybee
Photography Savannah Glasgow Essay Janis McKenzie Shane
Contents
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Reinvention Photography Andrea Ramirez Essay Courtney Lucido Stylist Aisha Shawky
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The Beginning Photography Jacki DeSantis Essay Janis McKenzie Shane 80 - 91
France
Photography Elianne Menas Essay Courtney Lucido
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Hummus
Photography Tess Graham Essay Janis McKenzie Shane
Issue 8 Spring 2017
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Cover Image by: Andrea Ramirez
Editor-in-Chief Janis McKenzie Shane Creative Director Aisha Shawky Art Director Courtney Lucido Producer Jenna Hutson Editorial Director Suzanne Brady
Contributors Yehia El Alaily Jose Criales-Unzueta Andrea Fernandez Elianne Mena Michelle Sinofsky Hoda El Sherif Sherif Tamim
Thanks Christina Biller Andrea De La Higuera Andrea Di Lello Andrea Fernandez Kat Gentleman Mandy Liu Cate Lyon Alex Macmichael Nicolas Manrique Rodrigo NiĂąo Sofia Ribadeneira Jarvis Turner Maria Zapata
Mock magazine created for FASH 419 - Current Trends and Forecasting, Professor Miller, SCAD, Winter 2017
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Photographers Laura Beckerdite Jacki DeSantis Savannah Glasgow Tess Graham Andrea Ramirez Katie Walker
Redefining Cool
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Issue 8 Spring 2017
Editor’s Note
When we think of a person who is viewed as “cool,” what do we think? Is it the girl pouring over a book of poetry wearing black from head to toe, with the contrast of a red lip? Is it the beautiful boy covered in tattoos, with his grandfather’s flannel tied around his waist? Or is it the kids sitting in the back of the bus on a high school field trip to the Boston Museum of Fine Arts, passing around a water bottle half full with warm raspberry flavored vodka?
In this issue we want to capture the essence of what we believe cool is. Following one’s own passions and inspirations is a start. Confidence in oneself and the acceptance of who we are is what draws others to us and ourselves to others. The idea and feeling of what is cool is entirely subjective. Each person has idiosyncrasies that ultimately conjure this image that makes them cool in their own unique way. Having self confidence can be difficult to achieve because it is easy to allow the influence of others to overtake who we are, leaving our true selves locked behind this façade of who we think we should be. The purest sense of cool is one that is emitted when you’re not even trying. So in conclusion, how do we define it? Embracing who you fucking are and not giving a shit. Issue 8 Spring 2017
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These are all personal representations of the stereotypes of cool and not universal by any stretch. If the constraint of cool comes from the perception of others, is there a way we can unequivocally define it?
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Human Being Objects J
Photography Laura Beckerdite
Photography Assistant Andrea Di Lello
Essay Jenna Hutson
Inked The need for self-expression is intrinsically human and manifests itself differently throughout all people and cultures. The choice of an outfit, a pair of earrings, a baseball hat or a beanie. These can all be ways in which we visualize to the world who we are or who we want to be. For some these daily choices are enough, but for others expression of self takes on a much more permanent style of adornment - tattoos. Stigma has constantly followed the art of tattoos and the people who wear them as well as many less than flattering stereotypes and harsh judgments by those who view tattoos as a defilement of the body. However, with the prevalence celebrities flaunting tattoos and the adaptation of the yogic lifestyle adoption of its symbols most of us no longer associate tattoos with social deviants, criminals, or the bad boy leaning on his motorcycle with a cigarette hanging from his fingertips. Regardless of your opinion surrounding tattoos, there is no denying that the attitudes surrounding tattoos are steadily changing from a counter culture phenomena to a much more prevalent and accepted form of individualism.
14 16- -15 17 Mandy Liu None of her tattoos have any particular meaning. She finds artists she really likes and gives them creative license to do what they want.
Alex Macmichael His tattoo represents his hometown, Titusville,FL because while he was growing up the space program was big part of his life.
Kat Gentleman She had a SCAD student draw her tattoo. It represents the time she took a semester off during sophomore year and backpacked through New Zealand. The globe is facing NZ and the flowers are the state flower of her hometown.
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Sofia Ribadeneira, Maria Zapata & Andrea De La Higuera They got the third eye tattooed on the backs of their legs to symbolize always having each other’s backs.
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Nicolas Manrique He chose his tattoo as a purely aesthetic choice.
Rodrigo NiĂąo His tattoo is the area code of Savannah, written in the font, Courier. It is used for film scripts and he studies film. Savannah changed his life a lot so it means a lot to him.
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Christina Biller Her tattoo is of an Alphonse Mucha painting. She likes Art Nouveau and he’s one of the more popular artists. She’s holding a paintbrush instead of a cigarette because she is an artist and the Lily is her mom’s favorite flower.
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Andrea Fernandez The tattoo on her back is a drawing she did when she was 17. It has 9 points and is her lucky number. The script is of her favorite Led Zeppelin song, Down by the Seaside. The verse says: “Show your love for lady nature and she will come back again.�
Human Being Editorial
Photography Katie Walker
Essay Suzanne Brady
Jose Criales-Unzueta
Jose, originally from Latin America, is a student double-majoring in Accessory Design and Fashion Design at Savannah College of Art and Design in Savannah, GA. He’s passionate about construction and how functionality can meet luxury. When conceptualizing a design, he ponders why accessories and clothing can’t be both luxurious and highly functional and how he can bring that concept to life.
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What is a typical workday like for you?
Who do you envision wearing your pieces?
My workdays tend to get really intense. I wake up, get to the accessories studio around 10am, which is when it opens. Then, I’ll take a lunch break around 2 or 3pm, and when I’m done, I’ll come back and continue to work in the accessories studio until 10pm when it closes. I’ll go have dinner, catch up with friends, and then go to the fashion studio to work. I usually work on accessories during the day and fashion at night because of the accessories studio hours. When I’m concepting, I love to be at the library, surrounded by all of the books and research.
Someone who is looking for something a little extra-someone who wants to look good but needs more. My girl needs a product with an additional function, for example, a jacket that turns into a handbag. However, it’s not meant to look like Nike; it’s meant to look elevated and luxurious. She lives day to day and wants to get more out of fashion or a product. My girl is also a feminist. She is strong and doesn’t need anyone, just like my mom.
What inspires you and your designs? I like to be super conceptual with my designs and my design process. My life experiences inspire me, such as, where I’m from, my mother, growing up gay, and my travels. Each new experience shapes my designs. When I was in Vietnam, I was reading The DaVinci Code and speaking with a local about the golden ratio and how beautiful it is to find it in nature. Experiences like that inspire me. I don’t like to draw inspiration from something that I haven’t personally experienced.
What is your favorite part of the creative process? Concepting. I love sitting down to research and think about how to elevate designs. For example, I had to make a hand-stitched satchel. Usually, they look very rugged because they are constructed by hand. I loved thinking about how I can elevate this simple product. You can draw inspiration from anywhere and turn it into something tangible. What made you decide to incorporate poetry into some of your accessories? (Continued on page 33)
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I used my favorite poem, “For Women who are ‘Difficult’ to Love.” I came across a portion and soon found the full version. I read this poem during a difficult time and related to it. This line, “you tried to change, didn’t you? Closed your mouth more, tried to be softer...” I’ve always been super fun and awake. I found this poem during a time when I wondered if I needed to change who I was. But this poem made me realize that you don’t have to be the problem; you aren’t the problem. I related to this but so did my friends and my mom. All of my bags have female names in Spanish. The poem bag is called “Ella,” which means “she” in Spanish. This bag is the epitome of my work. It represents what my work is all about. It’s not a typical bag, it’s something more. When did you know that accessory and fashion design was your passion?
If you could give your younger self advice, what would it be? Fuck it. All of the pieces fall the way they’re supposed to fall. As a kid, I was always stressed. I even remember stressing about planning one of my birthday parties even though my mom was the one who was planning it. I stressed about being late to school. Everything. I was uptight, tense, and I don’t think I enjoyed my childhood like I should have. I would tell myself to just enjoy the all-nighter like I do now. When I know I have to do that, I make sure I get my RedBull, my chocolate, and my chips. It’s about enjoying the way, the process. Everything happens for a reason and enjoy everything. That’s life and you have to enjoy it as it goes. How would you define cool? For me, cool is something different. Cool is something you’ve never seen before and like it. It’s not something you see everyday. My work has to be me but also get people to react by thinking it’s interesting and different.
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Growing up, I was always reading magazines and looking into them. I was fascinated by the glamor of the red carpet but also by how it makes you feel. H&M and Chanel give you two different feelings, but they’re both feelings that are expressed through clothing. When I was in high school I was kind of a nerd and was really obsessed with genetics. I was trying to choose between a career in science or a career in fashion. It was ultimately my dad who convinced me to pursue fashion. He was supportive of the idea and told me that I needed to design and talk to people. I always knew but was never certain that fashion was a good career. When I was looking into the fashion program at SCAD, I fell in love with accessory design. At the end of the process you don’t see all of the cuts and bandages on your dye-stained hands; you just see this beautiful product.
How do you take your coffee? I don’t drink coffee. When I do though, I drink it with cocoa and almond milk.
Favorite dessert? Any kind of ice cream.
Hometown? La Paz, Bolivia
Last concert you went to? Taylor Swift’s 1989 tour, her music is my guilty pleasure.
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And you tried to change didn’t you? closed your mouth more tried to be softer prettier less volatile, less awake but even when sleeping you could feel him traveling away from you in his dreams so what did you want to do, love 36 - 37
split his head open? you can’t make homes out of human beings someone should have already told you that and if he wants to leave then let him leave you are terrifying and strange and beautiful something not everyone knows how to love. “For Women Who Are Difficult to Love” By Warsan Shire
Human Being Travel
Photography Savannah Glasgow
Essay Janis McKenzie Shane
Tybee
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The name ‘Tybee’ comes from the Native American language of Euchee. It translates to salt.
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Movies filmed on Tybee Island include The Last Song, Magic Mike XXL, Dirty Grandpa, and The Spongebob Squarepants Movie.
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44 - 45 Birders come throughout the year to see the difference specimen that reside on the island, one of which is the Black Skimmer. It’s lower beak is longer than its upper beak.
46 - 47 Tybee Island played a role in the Revolutionary War, the War of 1812, and the Civil War.
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Human Being Feature
Photography Jacki DeSantis
Essay Jenna Hutson & Janis McKenzie Shane
Michelle Sinofsky
Michelle Sinofsky and I met in the 6th grade. We immediately bonded over our (then) love of Plain White T’s and writing slightly too mature lyrics on our converse. Since then I have watched her progress into that artist that she has become today. I sat down with her to ask her a little bit about her work and what she plans to do in the future. She answered the majority of these questions with tomato juice dripping down her chin.
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What made you decide to choose illustration as a career path? I have always liked to draw. I like making stuff. In illustration there are a lot opportunities to be creative and a lot of different ways that you can be. Illustration is about taking associations that everyone makes and putting them on paper for people to relate to. It is very accessible. It can carry big and heavy meanings like fine art but it is easier for everyone to understand. What do you hope to do once you graduate? I would like to find a staff illustration job in art licensing or surface design. Any specific places you want to work? I am open to lots of options. Rifle Paper Co. would be a dream job through. I really like the products that they offer. I feel like my work would pair really well with the aesthetics that are highlighted within their items. What inspires your work the most? Why? The theme that inspired my work the most is healthy living. This can be pertaining to food or mental health. Through my work I want to always be inspiring my audience to be happy and strive to be their best self. I am also very inspired by shape and color. They are good jumping off points for my work. What do you work toward in your free time?
Working on hand lettering. I am very interested in typography. I also just always love to sketch and doodle. It helps me work out ideas and techniques that I could potentially explore later. You’re a new addition to the crayon box. What color would you be and why? You know that crayon color that’s called Mac and Cheese? It’s like an orangey color? I would be like that except I’d be Vegan Mac and cheese. And it would just be a slightly uglier color. What environment is the best for you to work in creatively? Somewhere clean but also designated for work. So that I can associate it with working. Whenever I have tried to do things in a more relaxed setting I find myself getting distracted. I need somewhere that I can focus. On the other hand, I do think that it is important to surround myself in environments that inspire me so that I can use that influence in my work. If you could give freshman you any advice, what would it be? Stop thinking that you already know what you’re interested in. I thought that I knew exactly what I wanted to be and how I was going to get there. What I want now is very different and I understand the market much more. How would you define cool? Not me! Maybe it is knowing how to look like you have your life together and like you are an interesting person when you really don’t and you’re not.
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How do you take your coffee? With almond milk.
Favorite dessert? Carrot cake. And black licorice.
Hometown? Bedford, New Hampshire.
Last concert you went to? The Avett Brothers
All illustrations courtesy of Michelle Sinofsky.
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Human Being Feature
Photography Sherif Tamim & Yehia El Alaily
Essay Aisha Shawky
Flavor Republic
There are many careers in food other than just that of a chef. And one of the most important careers is the role of a Food Stylist. A food stylist is like a makeup artist for food, they make everything from home-cooked dishes to cereal look unbelievably delicious. Curious about the life of a Food Stylist, I met with Hoda El Sherif, a professional food stylist based in Cairo, Egypt. She’s the co-founder of Flavor Republic; a company dedicated to developing creative culinary productions of all sorts, for social media and advertising in the food and beverage industry. They have worked on commercials for large clients such as Frico Cheese, Sprite and many other restaurant chains based in and out of Egypt. Food stylist, Hoda El Sherif has seen and styled it all, from hamburgers for a TV commercial to top chefs’ recipes for advertising.
58 - 59 Sherif Tamim
How did you get into food styling? Such a long story, I was doing some work with an interior design magazine, and I did some styling for some of their articles, that’s where I got introduced to the term food styling. During one of the shoots we had to style a table full of food and we hired a chef to cook the food, and it just didn’t look like one of those beautiful spreads in cooking magazines, so when I started to research more about what food styling is and what the role of a food stylist is, I realized there are people who’s sole responsibility is for food to look it’s absolute best on camera. Could you tell us a little about the role of a food stylist, for those who aren’t familiar with the profession? Well the food stylist is simply the person that makes sure the food looks it’s best on camera, whether it’s for photography or for video, it needs to look good and it needs to continue to look good until the shot is taken. The food stylist is ultimately responsible for making the food for a shoot look it’s best, but is it edible too? Sometimes, a food stylist could be asked to make great looking food that needs to also be consumed/ eaten on camera, that’s always a challenge because sometimes you need to pin ingredients together that tend to fall apart, or replace ingredients that are easily perishable with non edible replacements, that’s always a challenge. A food stylist might not only have to make “edible “ popsicles that won’t melt on set but will also need to make multiples of those popsicles for all the takes, that need to be shot until the perfect “consumption “ shot is achieved. How are a stylist skills learned? Are they selftaught, school, by apprenticeship or other? Well a knowledge of basic kitchen skills has always been a plus when it comes to food styling, but I personally believe the combination of curiosity, a lot of trails, a lot of research, and working alongside of someone that knows what they’re doing are definitely very important when it comes to acquiring skills to become a food stylist. There are definitely a lot more books, courses and reading material available now than when I first started food styling, but the learning by doing is still so important to master the craft.
Yehia El Alaily
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Sherif Tamim
Yehia El Alaily
Sherif Tamim
Do you use fake food on occasion to style a food shot? Fake food as in plastic food no, fake food as in sugar dough instead of ice cream, sometimes. It also helps that the trend of perfect, flawless looking food has died and has been replaced by real, natural and approachable looking food. What do you do with the food after you’re done shooting? Most of the food that has been on set for a couple of hours gets thrown away because it’s been under the light for a few hours so you don’t want to risk anyone getting sick. The food that remains unused id given to organizations like food banks or shelters. What is most challenging about what you do?
How do you take your coffee? Strong with some cream and no sugar Favorite dessert?
Hometown? Cairo, Egypt Last concert you went to? Oshtoora Music Festival
What are your goals/dreams for the future? To work on producing a virtual reality cooking show. Tell me about one of the best and least favorite projects you’ve worked on? Best would be a recipe videos project where we turned the cook book experience into a cooking video but I really don’t have a project that I can categorize as least favorite so far. What was one of your hardest shoots to style? I have a very long list, there’s almost always a challenge, but if I had to pick one it would be styling finished or already consumed food, the last bite of a sandwich, while still making it look like it belonged to a really good looking mouthwatering sandwich What are the tools you use the most in food styling? A good Japanese knife, a collection of brushes and tweezers, a pair Joyce Chen scissors and some spray bottles. What are the top three things on your bucket list? Travel, travel more and then design and produce my own line of tableware.
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Crème Brulee
Working with a different group of people for almost every shoot, different dynamics and different work flow. Also working with time sensitive ingredients and food, most of the time food has a lifetime in real life but it has an even shorter life time on set under the lights, you have to work fast and you have to do it right.
Human Being Photography
Photography Andrea Ramirez
Essay Courtney Lucido
Styling Aisha Shawky
Models Sofia Ribadeneira & Jarvis Turner
Fashion is a form of expression, a way to convey what we feel or how we wish to be perceived. While styles have changed dramatically over time, the concept of fashion as a form of communication has not. From the 17th century, when women would tighten their corsets in an attempt to perfect their silhouettes, to the petticoats of the 18th century that gave skirts and dresses their fashionable shape, to today—where self-expression and personal identity is just as important, if not far more diverse, than ever before. Historical works of art have long been studied for the inspiration they provide. They offer insight into what was going on in society at the time, and how the culture differs from what we know today. With this perspective in mind, we look for ways to make the art current. How can we take elements of the past and reimagine them as our own, make them cool? Through this series of photos, we do just that.
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Reinvention
Portrait of a Young Man by Bronzino
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Lovers in a Landscape by Pieter Jan van Reysschoot
Girl With a Pearl Earring by Johannes Vermeer
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Human Being Feature
Photography Jacki DeSantis
Essay Janis McKenzie Shane
The Beginning
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Boys sees girl. Boy asks girl out. Boy and girl go to get burritos. On a quiet day in February, Frankie was working the front desk at a tattoo parlor. The room was covered in light wood and flash sheets. A mirror framed in bone hung on the wall opposite from the desk. The shop was fairly slow that day. One of the only customers who had been there came up and paid for his fresh ink, smiled at her, and wished her a good afternoon. Frankie continued her afternoon routine and did not think that this day would be special. After the shop was closed she drove home. She lived above a record store. As she walked in the door, her phone rang. She looked down to see a phone number that she did not recognize. Typically she does not pick up unknown numbers but she did on this occasion. “Hello,” said the man’s voice. “Hey,” she said simply back. “Is this Frankie?” “Yeah it is. Who’s calling?” “Hey, uh, this is Frank. The guy from earlier at the shop. I got your number from Margaret. I hope that’s okay.” Frankie paused for a moment to recall the man she had helped earlier. “Yeah. How are you?” “I am good, I was wondering if you wanted to get dinner with me tonight? Maybe a burrito?” Frankie was, again, silent. She was hardly in the door to her apartment. Being asked out on a date by someone that she did not know was the last thing that she had expected. She thought about it for a moment. What was the harm? “Yeah, sure. I’d like that,” was her reply. Frankie met Frank at a Mexican restaurant downtown. They both ordered a burrito and a margarita. “I have to tell you,” said Frank. “I think that you are one of the most beautiful girls that I have ever seen and when I saw you I knew that I had to take you out.” Frankie blushed. They talked the night away until the restaurant closed. When they finally made the move to leave, they both knew that they did not want to part ways. “Would you like to grab a drink?” Frank said yes. They went to the liquor store and bought a bottle of whiskey and some coke. They came back to Frankie’s apartment above the record store and they each poured a glass (there was more whiskey than coke in both). They sat up and talked until dawn. Neither realized how late that it was until the sun started to come up. Frank had to be to work early that morning. Frankie walked him to the door and thanked him for dinner. He leaned down and kissed her. They have been together ever since.
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How do you take your coffee? Black
Favorite dessert? Strawberry ice cream
Hometown? Daytona Beach, Florida
Last concert you went to? The Devil Makes Three
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www.thehorse.com.au
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Human Being Travel
Photography Elianne Mena
Essay Courtney Lucido
France
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84 - 85 The French consume 11.2 billion glasses of wine each year.
The French inventor, Nicéphore Niépce created the first photograph in 1826/27.
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88 - 89 CĂŠret, France is wellknown for cherries and hosts a two-day Cherry Festival every May.
The Paris Catacombs are underground caves, quarries and tunnels that are interconnected and cover hundred of miles underneath the city. Parisian explorers known as “Cataphiles� have illegally explored the area.
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Human Being Food
Photography Tess Graham Essay Janis McKenzie Shane
Illustration & Recipe Michelle Sinofsky
Hummus
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Dear Hummus, Thank you for being you. There have been so many times that you have not only saved me from hunger but you have saved the party. In this day and age with all of these vegans and gluten-free individuals, it is near impossible to plan snacks for the whole group but throw some carrots on a platter next to you and superman is here. I need you in my life, forever and always. You are truly the coolest kid at the party. Sincerely, A True Fan
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For Roasted Garlic 1 head of garlic Olive oil Salt & Pepper Cut the top off the head of garlic so that the individual cloves are cut open. Peel off outer layer of papery skin from the entire head of garlic. Place the clove in the center of a sheet of of aluminum foil. Drizzle with just enough olive oil to cover the exposed cloves and sprinkle with salt and pepper. Wrap the aluminum foil snugly around the garlic and place in your oven at 400 degrees for 30-35 minutes.
For Hummus 1 head of roasted garlic 2 15 oz. cans of garbanzo beans, drained and rinsed 2 tablespoons of Tahini Half a lemon, juiced Herbs, chopped finely (dill and parsley recommended) 1/2 teaspoon crushed red pepper flakes (optional, adjust to preferred level of spice) Salt & pepper to taste After waiting for garlic to cool, use a fork to pull out each clove from the shell. Place half (or all, if you really like garlic) of the cloves into a food processor along with the rest of your ingredients. Process until semismooth. If you don’t have a food processor, mashing the mixture with a potato masher works well. You may want to add water to the mixture if it is too thick.
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Illustrations by Andrea Fernandez
Need Supply Co.