CONTRIBUTORS
CATHERINE NGUYEN / PHOTOGRAPHER
Photo by Harden Furniture
Creating Inspiring Interiors
In addition to working with local interior designers, showrooms, and stores, she is currently the still photographer for the Raleigh-based episodes of HGTV’s Love It or List It. “What I loved about shooting Kelly Shatat’s home for this month’s Story of a House was the way she’s infused her sense of fashion into every room. I especially loved the wonderfully curated collection in her black library — handbags, books, art, magazines, and so much more! She and her team were an absolute delight to photograph.”
DECEMBER/JANUARY 2017-18
IZA WOJCIECHOWSKA / W R I T E R This Durham-based freelancer writes about culture, food, and travel in the Triangle and beyond. She was delighted, she says, to have the opportunity to chat with Gretchen Quinn in her lovely studio for this issue’s Artist’s Spotlight and learn about the imperfections that make pottery such a perfectly interesting art form.
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FANNY SLATER / W R I T E R
JULI LEONARD / P H O T O G R A P H E R Of the photojournalist’s 17-year career, she has spent 13 of them working for The News & Observer. In this issue, she captured potter Gretchen Quinn; she also previously took the Carolina Ballet’s lively dancer portraits, as seen in the WALTER profile. “This month’s assignments combined some of my favorite art forms – dance and pottery. It is always a joy to collaborate with artists to document the person behind the art.” She resides in Raleigh with her daughter, partner and two naughty pups.
The home-taught food enthusiast won Rachael Ray’s The Great American Cookbook Competition; her cookbook Orange, Lavender & Figs, was published under Rachael Ray Books; and she has appeared regularly on The Rachael Ray Show. Her Wilmington-based company Fanfare specializes in everything from playful cooking videos to sassy social media eats. In this issue, she shares her love for a winter meal in At the Table. “Cooking for people I love is an opportunity to share a piece of myself, and cold-weather meals can be like a really good hug if executed just right.”