theLOOK Fall 2014

IN THIS ISSUE Fashion Week street style takes to the Green Close-up interview with alumni Clara Ogden-Sedlak Autumn comfort food recipes Your guide to men’s style-on a budget

Ellie Nan Storck ‘15 and Sophie Dietz ‘15

Editors-in-Chief

Assistant to the Editors-in-Chief Clara Gross ‘16

Exectuive Copy Editor Hannah Feeney ‘16

Photography Director Emma Schlichting ‘17

Stlye Director

Leise Trueblood ‘16

PR and Marketing Director Alex Romagnoli ‘15 Assistant: Madigan Lyden ‘15

Beauty and Makeup Director Susan Doetsch ‘17

Blog Masters / Web Design Directors Brooke Safferman ‘16 and Ariana Taylor ‘16

Contributors

Zoe Chodosh ‘15 Erin Sigoloff ‘15 Alexandra Friedman ‘15 Elizabeth Green ‘15 Brooke Thayer ‘15 Cem Manisali ‘17 Elena Licursi ‘17 Sophie Xue ‘18

Models

Margot Wilsterman ‘15 May Moribe ‘17 Anna Peterson ‘17 Mara Lookabaugh ‘15

Letter from the Editors Hello everyone!

We’re so excited to release our first issue for the 2014-2015 academic year. This is our first semester working together as Co Editors-in-Chief, with a new executive board and an incredible staff. We have high hopes for the publication this year.

In this issue, we’ve placed a big focus on street style: in our main photo shoot we’ve brought our favorite looks from New York, Paris and London Fashion Weeks to the sidewalks of Conn. We’ve also put together a collage of trending styles for readers to use as inspiration when assembling looks for class.

In our second photo shoot, two of this year’s senior creative directors took to a nearby apple orchard, offering up an autumnal-themed glimpse at the season’s coziest knitwear--staples for the chilly months to come!

Our features include a preview of Harvest Fest, a look at affordable men’s fashion, an interview with a Conn alum who has achieved success in the publishing world, and a Q & A with Tory Burch’s neice.

Lastly, we would love to encourage the Conn community to extend your thoughts and feelings about our publication to us. We are always looking for constructive ciriticism--we want to know what you, as a student body, wants to see in your fashion and lifestyle magazine. Do not hesitate to contact us at estorck@conncoll.edu or sdeitz@conncoll.edu!

So, readers, cozy up with one of our fall recipes and enjoy what we’ve put together! Have a lovely fall weekend!

Love, Sophie and Ellie

Table of Contents

Fall Weekend 6 Sip on This 8 Room of His Own 10 Women, Woven 12 Room of Her Own 22 Sneak Peak at Neely 24 Off the Streets, on the Green 26 A Tell-All with T + L 42 Comfort Classic 44 Cashion 45 Street Style 46

Behind the Scenes

Fall Weekend 2014

By Alexandra Friedman ‘15

Many of us are getting excited about the upcoming Fall Weekend! It signifies a time to reunite with parents and alumnae, to stroll through Harvest Fest and stock up on Connecticut College apparel and goodies, and to explore what New London, Mystic, and Stonington have to offer. Campus is sure to be crowded this weekend, and no one wants to take their parents to Harris for dinner, so here are some fun ideas and destinations to keep you and your parents entertained throughout the weekend.

Stonington

Stonington is a quaint little town that was originally a trading post on the Pawcatuck River. It also features some delicious restaurants such as:

Milagro, an authentic Mexican Restaurant that works alongside Native Chef Martin Zavala, which offers an intimate setting, as it seats roughly 16. The recipes used at Milagro have been passed down through generations!

Dog Watch Café, an affordable delicious dining experience that overlooks the Dodson Boatyard. It features spectacular harbor sunsets and has dishes, like lobster macaroni and cheese and tuna nicoise salad.

For other options, consider the Stonington Pizza Palace.

Mystic

Mystic is an idyllic New England town that was founded in 1654 and rose to prominence as a shipbuilding center during the clipper ship era. Today, we know it as home to the Oyster Club and the Mystic Aquarium.

Bravo Bravo offers both lunch and dinner and features a promotion, shared with Groton restaurant, Olio that allows patrons to spin a wheel of fortune with possible prizes including free dessert and percentages off of your check! Bravo Bravo’s short ribs and crispy artichoke and arugula salad are choices that you cannot go wrong with!

Azu serves breakfast, lunch, and dinner with standard breakfast choices and a small raw bar with plenty of salad, pasta, and appetizers to choose from. They even serve small grilled pizzas. Try The Fig for a bit of amuse bouche.

S&P Oyster Company is another restaurant that offers great views of the water, with a full raw bar and many fish options.

Voodoo Grill is perhaps one of the most unique dining experiences in mystic. They specialize in New Orleans style dining with Cajun, Creole, barbecue, and southwestern flavorful dishes.For other options, consider The Oyster Club, new restaurant (also on the water) Red36, and The Engine Room!

©conncoll.edu

The Mystic Aquarium is a true gem as it features one of the largest Beluga Whale exhibits in North America. It is approximately 13 minutes away from Conn and also features African Penguins, birds of the outback, and a highly recommended Sea Lion show at the Marine Theater. It’s a perfect way to spend any Sunday.

Adult ticket prices are $29.95.

Venture over to Olde Mistick Village for a fun experience as you uncover tons of restaurants and specialty shops such as Silk Road Imports, where you can pick up unusuals from around the world, CT Quilt Works, and Becca Rose Natural Body Care.

New London

Our home away from home.

Though many are familiar with places such as Two Wives, Jasmine Thai, and Captain Scott’s, many may be less familiar with new Bank Street restaurant Gaspar’s New American Cuisine. This restaurant has a list of American dishes with creative spins put on them. The menu includes items like ‘Volcano Salted Center Cut Bistro Steak’ and seafood ceviche. They also offer different sushi rolls. I look forward to experiencing it for myself.

The Recovery Room (located not far from Lincoln and Memorial Hospital) is a cozy spot for pizza and Italian.

Other recommendations include Kamp Dog (because what father wouldn’t love a chilly cheeseburger?) and Washington Street Coffee House, which is a great place to stop for coffee or brunch before coming to Conn on Saturday morning and offers a nice change from the usual Dunkin Donuts or Starbucks experience.

New London activities include taking a walk around the Arboretum--October is a magnificent time to indulge in the fall foliage. The Garde Arts Center, just a few miles down the road has a performance of “Jekyll and Hyde” this Saturday evening at 8pm. The Lyman Allyn Museum that could not be closer to Conn has three interesting exhibits on view in addition to their permanent collection; featuring Still Life Studio, Lost at Sea: Shipwrecks of the Ancient World, and Inside the Natural World of Jan Beekman. Another cool option is to visit the Hempsted Houses, a historical museum that opens on Saturday and Sunday from 1:00-4:00 PM. The property include two houses, one built by the son of one of the first settlers of New London in 1678, and the other built by a descendent in 1759.

Hopefully now you have some great ideas for activities and dining this fall weekend, and just because the weekend will be over, does not mean that these opportunities will be. Please take your time, and enjoy all that these towns have to offer.

Please remember that there will also be academic panels that may be available throughout the day on Saturday in your desired major’s discipline. Acapella performances will be taking place in Harkness Chapel on Friday night from 7:00-10:30 and there will be plenty of athletic games during the course of the weekend. Enjoy!

Sip on

Blogmast Safferman us the low your favor dri

Photo by flikr.com

Pumpkin Spice Latte At the Coffee Shop: Don’t let anyone call you “basic” for ordering the PSL because it’s honestly Fall, just in liquid form.

At Home: Add this tempting Maple Pumpkin Spice Latte syrup to your espresso and milk for an at-home/dorm creation that is soon to become your new favorite! Don’t forget that travel mug!

Recipe from The Faux Martha: YIELD: ABOUT 1 3/4 CUP

Ingredients 1 c. filtered water 1/2 c. pumpkin puree (canned or roasted) 1/2 c. maple syrup 1/8 tsp. cinnamon dash of nutmeg dash of salt pinch of ginger pinch of cloves

Instructions 1. Add all ingredients into a blender or food processor and process for about 30 seconds. This will breakdown the pumpkin so you can squeeze out as much flavor as possible.

2. Pour into a small saucepan and bring to a simmer on medium heat, stirring occasionally. Turn the heat up until a rolling boil occurs and remove from heat.

3. Pour through a fine mesh strainer pressing syrup through with a spatula. Store in fridge for up to 3 weeks. Some separation will occur. Shake well before using.

N O T E S : Use about 3 tablespoons of syrup per latte.

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ter Brooke n ‘16 gives w-down on rite autumn inks

Salted Caramel Hot Chocolate At the Coffee Shop: Caramel is great, but salted caramel is even better. Think of it as making your favorite childhood drink -hot chocolate, of course!- a notch more sophisticated.

At Home: This perfect recipe makes enough for both you AND you bestie/ someone special! Or, embrace the chilly weather and sip your salty drink in solitude while strolling through the Arbo solitary.

Recipe from The Londoner: YIELD: TWO HOT CHOCOLATES

Ingredients Salted caramel sauce 1 cup Golden caster sugar 1/4 cup water 1 tsp treacle (molasses) - Lyle’s is best if you can get it 1 knob of butter (about the size of your thumb) 2 tbsp double (heavy) cream

Instructions

Photo by amigoscoffee.com

Hot chocolate: 50g good quality dark chocolate 50g milk chocolate 1pint milk (I’m a soy girl, but you can use dairy if you prefer) Whipped cream (optional)

Big pinch of flakey sea salt Heat your sugar and water in a pan. Keep stirring and watch closely until you’re left with a dark, golden brown, clear syrup. This should take about 10 mins, so don’t freak out if it takes a while. Add your teaspoon of treacle/molasses and continue to stir until you’re left with a glorious dark nectar. Add the salt.

Turn the heat right down and stir in your butter, followed by your cream. Put to one side, or pop into a jar if you’re going to keep it until later.

“Blitz your chocolate in a food processor until you’re left with a fine, soft, chocolate gravel. Pop into a jug and put to one side. Heat your milk. Just before it begins to boil, pour into your chocolate jug and stir until totally melted. Pour a few glugs of caramel into the bottom of your mugs, pour in your hot chocolate, top with cream and drizzle with extra caramel. Light a few candles and snuggle down with someone delicious.”

Room of His Own: Dakota Peschel ‘15

By Clara Gross ‘16

What is your favorite thing about your room?

My favorite thing about my room is that I essentially have a wall of windows on one side of my room. The windows face south and I get amazing natural light throughout the day, which really makes my room very comfortable. Having a lot of natural light is very important to me.

Any dorm decorating tips to share?

An important thing is to balance the amount of stuff you have on your walls with the white space. Since white reflects light, keeping enough of the wall bare will make your room feel more spacious, whereas if you coat your walls in posters it can make the space feel encroaching.

What will you miss about living in a dorm? What won’t you miss?

I’ll really miss having all of my friends in such close proximity to me. I don’t think I’ll ever have this luxury again, and also be able to have such a spacious room. I won’t miss not having a kitchen, and also communal bathrooms.

Larrabee sometimes gets a bad rap, what’s your opinion on this?

Personally, I love Larrabee. I have fond memories from throughout my time here within these walls. Although the rooms aren’t the biggest of all the dorms, if you arrange the furniture properly it is easy to make the rooms feel bigger.

Did you have an image or goal in mind when decorating your room?

I didn’t exactly have an image, although I knew that I wanted my room to be comfortable and reflect my personality. I like floral prints a lot, but I also wanted my room to balance both light and dark colors. It took me a few years to collect all of the pieces, but I think I’ve achieved my goal within the confines of dormitory life.

You brought your love for art history into your room with the wall of frames. Can you tell us a bit more about some of them? Is there a theme? Are they all your favorite pieces?

I didn’t have a particular theme in mind, however they are some of my favorite works from the Ancient-Medieval periods. This project was a last minute DIY that involved my mother and I cutting up an old copy of Janson’s History of Art that I found on the free book cart in Shain at 1 in the morning before move in day of my junior year. We used old frames that we had lying around the house and I picked pieces that would fit the frames and they also happened to be works that I love.

If you could have an original of one famous art piece in your room, which would it be?

Oh… this is a hard question. I would love to own a Matisse painting, or perhaps a Francesca Woodman photograph.

woman, WOVEN fall into the season’s coziest staples

creative direction Zoe Chodosh & Erin Sigoloff

Room of Her Own: Lauren Shaker ‘15

By Elena Licursi ‘17

From boarding school to College, Lauren Shaker has had years of experience decorating dorm rooms.

Lauren’s style is classic with an edge, taking dorm room decoration to the next level. Her pillow filled bed and framed memorabilia has transformed her personal space into a homey and open environment.

How have your rooms changed throughout the years?

I went to boarding school for four years, so this is my eighth dorm room. For my first couple of dorm rooms, I was really into covering every inch of the walls with pictures and magazine clippings…which now I can’t stand because I hate clutter. So, I guess I would say that throughout the years, my rooms have become more understated in a sophisticated and homey way—my main goal is to make my room look like a room you would see in a house, not a residence hall.

What is your favorite aspect about your room?

My favorite aspect about my room would definitely have to be my bed. My room this year is pretty big, so I bought my own full-size bed and had it delivered when I moved in. I also like to have different patterns and textures in my bedding with blankets and throw pillows, because I think that a bed is really the focal point of any bedroom.

Can you tell me about your wooden panels?

Yes! Cat’s out of the bag, I don’t actually have wooden panels in my room. That wall is actually covered in wallpaper that’s supposed to look like wooden panels. I think it’s a fun way to spice up the plain white walls and I’ve never seen anyone else do it.

What type of atmosphere do you intend to create in your room?

Like I said before, my goal is always to make my room look like a room in a house. So, I really like my room to have a relaxing atmosphere but also be a place where I can feel productive and energized.

What has inspired your dorm style?

I think that my personal style has inspired how I decorate my dorm rooms. I’m really organized, so everything in my room has a specific place and purpose. I also like to mix patterns and textures like I said before, which is also what I like to do with my clothes.

You mentioned your mother was an art teacher, how has she inspired you?

After being an art teacher for several years, it’s no shock that my mom is extremely creative and has a great decorative eye. She’s always updating or remodeling something in my house, so I pretty much grew up around interior design with all of her various projects constantly happening.

Is there something in your room you can’t live without?

My answer has nothing to do with dorm décor, but I absolutely could not live without my teddy bear. We’ve been together for 19 years, so it’s pretty serious.

Where is your go-to shop for dorm accessories?

Target, Homegoods, and Pier 1 Imports.

What is your pineapple?

I’m so glad you asked! I bought that pineapple last semester at the Salvation Army on Bank St. for a whopping $0.75. It functions in my room as a place to hang my keys, which is super important, but I also like it because pineapples are a universal symbol for “welcome.”

What advice would you give to a college student looking to make their room more stylish?

My cardinal rules for dorm décor are: everything on the wall should be framed, carpets are essential because they absorb sound and tie the space together, curtains will make your room feel like less of a jail cell, and every bed should have at least 3 or more pillows.

If you could describe your style in three words, what words would you use?

Classic with fun and edgy accents. (That was more than three words, sorry!)

N

Sneak Peak at

eely thanks Conn for being the most welcoming school she has been to yet besides her alma mater! Cheers, camels!

Can you tell us a little bit about your company?

Neely is a mobile retail concept delivering the familiar brick and mortar shopping experience to college girls.

Carefully curating a selection of over 30 brands, we are helping to style your college years and bringing the experience of shopping right to your fingertips.

How did you come up with the idea?

My friends and I were limited to a Loews and Walmart when it came to satisfying our desire (and any impromptu impulse!) to ‘go shopping’ during our time in rural Virginia. I realized our experience wasn’t unique and that there are thousands of girls looking for a shopping experience that doesn’t take place online! I think girls want the chance to really engage with products like shoes, accessories and jewelry before you buy.

What have been your biggest challenges so far?

Umm… probably having to throw on my trucker hat and get behind the wheel of our F450 and trailer the 30-foot airstream from Philadelphia up to Connecticut. The GW Bridge never looked so narrow!

I

n case anyone missed the adorable pop-up bou it was the NeelMobile. This airstream is the basis rural and suburban college campuses on the East to college students’ front door. And who would ha herself, the niece of Tory Burch and recent gradu ambassador for the company this Fall semester, I questions about her genius idea while many of my fun merchandise at their fingertips. Here is what s

NEELY by VNB

utique on the green behind Cro, here is a little fill-in: s of the new company Neely by VNB, which travels to t Coast, bringing contemporary fashion merchandise ave come up with this idea other than Neely Burch uate of Washington and Lee University. As the brand was able to sit down with Neely and ask her a few y fellow camels reaped the benefits of having such she shared with us:

Where do you hope to go with your business in the future?

For us, this fall is a bit of a beta test. We’re out on the road, testing the waters to see what works and for that matter, what doesn’t. We see huge potential in the idea and hope to become a familiar name on every college campus in the country and continue to strengthen that relationship with our girl through a strong e-commerce presence. We’re looking to you guys to tell us where to head next!

How do you feel about being a female entrepreneur?

Well, my coffee intake is up, that’s for sure! So far it has been a great experience. There is a very steep learning curve, but I have a great team supporting me and helping to bring the concept to life.

Do you have any tips for women with similar career aspirations?

Go for it!! I think it’s really easy to fall into a job or career that seems to be a fit because it comes along at the right time. But if you find something you’re passionate about, make it happen!

Off the Streets, Creative Direcotrs: Ellie Nan Storck, Sophie Dietz, Clara Gross, Maddy Lyden Photography: Emma Schlitchting

, On the Green

A Tell-All

By Elizabeth Green ‘15

L

ast week, I had the pleasure of interviewing Clara Ogden-Sedlak, a class of ‘99 Conn Alum and current Special Projects Editor at Travel + Leisure Magazine. In this tell-all interview, Mrs. Sedlak discusses the perks and challenges of her New York City editorial job, answers to the lingering question of “the future of print,” and reveals the T&L destination to watch for.

Clara, on a typical workday how do you spend your time?

I start responding to emails on the subway, before even stepping foot into the office. Mid-morning, I meet with the T+L staff to talk about ideas, travel trends, and “IT” destinations. I spend a significant portion of my day editing articles and meeting with writers to consider ways the articles can be improved.

Most evenings and some afternoons I will go to an event or luncheon that showcases a particular destination, helping to keep the T+L staff informed about all things travel.

How does your editor position cross over between print and online?

At Travel + Leisure, we are experiencing a huge transition from print to online. This transition makes content imperative; if you do not have valuable content you will not succeed. This crossover has expanded the magazine’s audience. By having an online component in addition to the magazine, we can include pieces that cater to the atypical T+L reader, such as: tips for traveling with children, restaurants with farm to table baby food, and advice on how to make your kids world travelers. Furthermore, this crossover makes it vital to stay up to date with social media. While to some (me) this can often be a chore, you do need to be tweeting and insta-graming.

© Nikola Kostic

with T+L

What are some challenges you face working at Travel + Leisure?

What do you recommend to students who want a job like yours? What qualities does your ideal T+L editor have?

With iPhones, tablets and smartphones everyone Right now, it’s all about contacts. The more people has the minute-to-minute ability to receive information. The biggest challenge today—what we see you know and the more people you meet, the more likely you will be able to land an making headlines—is “Burma, Myanmar should be editorial position. As magazines the foreboding question, “what is the future of on your radar. Check out the make this transition from print to online, it is vital to be multi platprint?” As an editor, I struggle to figure out how T+L December issue for an ex- form and to avoid pigeon holing to compete with online clusive article about Burma.” yourself into one specific field resources and get people within journalism. Given this transition, my ideal T+L editor would be someone interested in reading printed material. The solution who is open to change, flexible and able to adapt. comes down to content. As I said before, without valuable content the magazine will not succeed.

The environment at Travel + Leisure is very young and creative, I would like an editor who is energetic What is your number one travel tip? and passionate. It is also important that this editor be dedicated to what they are doing and deeply care Always bring an awesome pair of cool, stylish, yet about the brands they are working for because it is comfortable shoes that can be worn for day or night. their job to ease their bosses workload.

Feautred Autumn Recipe: Comfort Classic Mac n’ Cheese

By Brooke Thayer ‘15

As the weather gets colder and colder, it is only natural for us to be drawn to foods that make us warmer and warmer. We want comfort food… those foods we eat that are simple, always taste good, and we can never get enough of. Whether it’s your mom’s famous lasagna or a piping hot bowl of chili, everyone has his or her own comfort food of choice. But time and time again we indulge in our beloved comfort foods during these colder months, and suddenly we can’t fit into our favorite jeans.

However, with just a tweaks to your favorite comfort dishes, you can indulge on these foods, guilt free!

Skinny Cauliflower Mac n’ Cheese Yield: 4 servings Ingredients ½ head cauliflower, florets removed 2 cups water 2 cups skim milk, divided 2½ cups gluten-free elbows (or regular macaroni), uncooked 2 pre-cooked chicken sausages, sliced 1¾ cups shredded sharp cheddar ¼ cup grated Parmesan ¼ cup part-skim ricotta ½-¾ teaspoons kosher salt 1 pinch cayenne pepper For the topping: 3 tablespoons whole wheat Panko breadcrumbs 1½ tablespoons grated Parmesan ¼ teaspoon smoked paprika

Instructions 1.

Pre-heat the oven to 375 degrees.

2.

Start by cooking the cauliflower. Place the cauliflower florets, 2 cups water, and 1 cup milk in a medium pot and bring to a boil. Lower to a simmer and cook for 20 minutes until the cauliflower is very tender.

3.

Bring a separate pot of water to a boil for your macaroni. When boiling, add the pasta and cook for about 6 minutes before straining. It should be slightly undercooked and still firm. The macaroni is going to cook more in the oven, so please don’t cook it all the way, capiche? (NOTE: Quinoa elbows cook very quickly, so read the directions on the package for cooking time!)

4.

While the cauliflower and pasta are cooking, sauté the sliced chicken sausage in a non-stick pan for 5-6 minutes until lightly browned. Remove from the heat and set aside until ready to use.

5.

When the cauliflower has finished cooking, strain it and discard the cooking liquid. Transfer the cauliflower to a blender or food processor and puree until smooth. Return the cauliflower puree to the pot over medium-low heat. Whisk 1 cup milk into the puree then slowly add 1¼ cups of the shredded cheddar, the Parmesan, and the ricotta. Season the sauce with kosher salt and cayenne pepper to taste.

6.

Stir the macaroni and chicken sausage into your badass cheese sauce.

7.

Pour the mac and cheese into a skillet or baking dish. I used miniature skillets because they’re cute and good portion control, but feel free to use whatever you have on hand.

8.

In a small bowl, combine the Panko, Parmesan and smoked paprika. Sprinkle the remaining ½ cup of shredded cheddar over your mac and cheese and top with an even layer of the Panko mixture.

Transfer your mac and cheese to the oven and bake for 20 minutes until the cheese is melted and bubbling slightly. Serve immediately.

Affordable Men’s Fashion: Cashion

By Cem Manisali ‘17

Sometimes fashion has the possibility to take you to Strug City on a free, one-way trip. To put things simply, no matter what your concept of aesthetics is, you will need to make your ideas into a real, material manifestation, and that costs money. But just because apparel costs money doesn’t mean you can’t dress like a boss.

In fact, if you follow the principles of Cashion, you will be able to look süper stylish whenever you feel like it.

Principle 1: Style, not Fashion

Being stylish and being fashionable are not the same thing, though they are related phenomena: one who is fashionable follows the aesthetic trends of their desired surroundings, whereas one who is stylish follows one’s individual desired aesthetic, or their own style.

If you’re trying to save money, aim to be stylish, not fashionable. Being fashionable means you are up-to-date. Being stylish means you’re timeless. Justin Timberlake is fashionable, James Brown is stylish.

Hopefully you get where I’m going with this.

Principle 2: Uniformity of Style

Okay, you’ve decided to be stylish. But how?

What is it that makes someone stylish? Why is a gentleman look considered more stylish than a just-wokeConcluding Tips: 1. The end of September, middle of February are great times to shop; the seasons are changing and so are the wares!

2. Don’t be afraid to get used clothes; they are much cheaper and are basically the same thing after you wash 3. Never buy a brand-name article of clothing at full price; you can very easily find these articles at Macy’s, JC Penny, and Marshall’s (if you’re lucky!) at much lower prices 4. Feel free to change your style up, but don’t do it too often too quickly (few can rock the chameleon style) 5. You don’t need a special occasion to dress up!

Photos by dappered.com

up-still-in-pajamas look?

Put simply, uniformity. Uniformity is the driving principle behind style; the idea that no matter what you’re rocking or how you’re rocking it, there is some underlying thing that is consistent throughout. Basically, there needs to be one aspect that remains consistent no matter what you choose to wear.

Principle 3: Cost & Value

Considering that you can now formulate a style for yourself, let’s move onto the actual materialization or practical side of the style: gathering/buying/finding/ trading/making theLOOK. You’d be surprised how many things can match your style if you commit to one. Instead of blindly charging higher-end stores, you can begin from the bottom-up: you know exactly what your style is instead of having to search for fashionable, generic clothing and pay premium prices for the apparel.

Put simply, set yourself a budget for what you might pay for each kind of clothing; for example: Style: Palette focusing on blacks, greys, and whites, and using shades of blue, namely Carolina blue & navy as trim; secondary colors: pink, yellow; tertiary color: green Budget per article: (i.e.)

T- Shirts, $8 - $15

Pants/bottoms (non-formal), $20 - $45

Sweatpants, $15 - $20

Hoodie/Sweater, $15 - $20

Street Style: fall fashion Week

By Clara Gross ‘16

Sources: Vanessa Jackman, Alive Is Blind, Because I Am Addicted, Men In This Town, Refinery29, The Sartorialist, Tommy Ton