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During spring, the season of rebirth, we are inspired to branch out into a world of fragrance that is unapologetically bold and palpably transformative. As scent is the sense most strongly associated with memory, we believe it is important to thoughtfully select fragrances and set the tone for meaningful memorable experiences. Here, we will offer you four very unique takes on springtime scents: one playfully sugared, one fizzing aldehydic, one acerbically verdant, and one eerily damp. (We believe that there should be no gendered restrictions on fragrance but we have noted how the fragrances listed are typically categorized for your reference) 1) Sweet without the suggestion that you and a cohort of 12 year old girls finished an excursion to Bath & Body works before traipsing off to the tween Mecca that is Claire’s, is Majda Bekkali's Fusion Sacree Obscur. This is a sophisticated and impeccably nuanced interpretation of sweetness that is deliciously complicated. Fusion Sacree Obscur is densely packed with a variety of fresh and gourmand notes ranging from boozy rum, herbaceous celery, and burnt caramel to benzoin resinoid and musk. Alluringly scented with edibles, the brilliance of this fragrance is the pairing of sweetness with balancing warm amberous spices to offer the suggestion of delicacies without conjuring the image of any particular dish. The smell is opulently and addictively flavorsome and will lure you in like a bee to nectar. *feminine leaning 2) Nothing captures the glorious majesty of spring like roses. And by far our favorite rose fragrance is Dom Rosa by Les Liquides Imaginaires. There is nothing tired or matronly about these roses. An effervescent fizz of champagne carries a bountiful bouquet of roses through the twinkling citrus notes of acidic pomelo, creating an air of the most invigorating brightness. A drippingly fruity and slightly sour pear note adds a juicy quality that we find to be the perfect complement to the refreshing spring season. Dom Rosa is original, effortless, and down right celebratory. *feminine leaning 3) Next we have Miller et Bertaux's stunning #3 Green, Green, Green, and... Green which, as the name subtly alludes to, is a green fragrance. It's a lusciously verdant dewy blend of herbal vegetal notes encompassed by heady and acerbic verbena and mastic and, with dry down, gently laid to rest with a blanket of warm woods and sweet jasmine. An elevated take on the refreshing vibrancy of citrus, this botanical fragrance was suggested to us when we presented Aedes de Venustas with the difficult task of finding us a “cold” fragrance that would tame the NYC heat we were battling. Notes of intoxicating verbena are complemented by herbal bay leaves, vetiver, and citrusy coriander. The bitterness is tamed by soothing cedar, rounded musk, and delicate jasmine. The opening is strong and sharply—almost unbearably—green but, within moments, mellows to a luscious scent that transports us to a sun-speckled, moss covered glade. Free from unpleasant grass notes and artificial citrus this is an elegant interpretation of vivid green. *unisex 4) Following in the cold footsteps of #3 Green, Green, Green, and... Green is Icelandic Andrea Maack's Coven, a horrifically brilliant fragrance inspired by the dark collective of witches. This filthy earthy fragrance transports us to damp caves that house conjuring old-magic rituals in the dark of night or mysteriously lichen-covered forests drowned in mist. Although Coven may seem like an unexpected spring fragrance, we feel this is perfect for the new season as its dampness feels reminiscent of the dew soaked soil that cradles fresh bud-less sprouts. And, while we relish the cold mossy severity, the fragrance settles to a warm, surprisingly sweet, dry down of rich woods and subtle spices that creates a stunningly composed journey of scent. However, this is not the most approachable fragrance and certainly not a blind buy. It is powerfully original and demanding of boldness. If you dare to smell dark and brooding this fragrance will empower you and, in our opinion, douse you in a scent that is seductively dirty. We enthusiastically describe it as ominously fresh, perfect for a spring. *unisex

The pieces created at l&m studio in Catskill, NY exude vivacious joy. Bowls filled with vibrant–but decidedly sophisticated–colors and geometric mugs capture a whimsical playfulness that we don't often associate with porcelain tableware. Created by Meg Oliver and Lucie Piedra, l&m studio is a love letter to the friendship of these incredible artists. When we first met Lucie and told her how beamingly cheerful we found the pieces, she responded by telling us about her partnership with Meg and how the works were a reflection of the fun they have with one another. l&m studio prioritizes a process of creation between two friends adventuring into new modern forms and daring applications of color and that results in undeniably successful pieces l&m offers a broad range of products. Their light fixtures feature off-kilter hemispheres, alternating in orientation, that form a staggered ladder of kinetic scoops. Simplistic planters take the shape of unadulterated organic geodes and minimalist geometric sculptures. Stacks of blocked bands form towering pillared vases appropriated titled 'Cityscapes'. But, for our day-to-day, we are enthralled by their bowls and mugs. Nesting bowls offer subtly imperfect rims alongside perfectly ergonomic contours that are lined with brilliant colors. l&m describe their bowls as having rims that "undulate softly when grouped together as none of the rims are exactly level", an unevenness that is highlighted by the dynamic combination of sensuous satin exteriors and glossy saturated interiors1. It's that deliciously subdued and maturely thoughtful playfulness that elevates their pieces into works of every-day art. The mugs take this playfulness up a level with an element of whispered drama: the rims are an amalgam of gentle curves and rigid facets that travel seamlessly down along the body of the cups. Meg and Lucie add a touch of modern geometry with a square handle complete with a circular punch out for a stylish, yet comfortable, hold. Likely a result of the structured forms, each piece is flawlessly sophisticated The cast porcelain, made in molds from modeled clay or wood, is "sanded, bisque fired, sanded again, washed and glazed and then re-fired to 2232 degrees creating the final vitreous porcelain piece" that is a a clear labor of love. This love can be felt immediately when one experiences Meg and Lucie's works. Their creations are pure wonder that can make even a mundane and rushed bowl of breakfast cereal feel like an artistic privilege.

In the industrial City of Bridges, Pittsburg’s Roxanne’s Dried Flowers creates a whimsical oasis of plants that offers contemporary flower arrangements and a bold alternative to grocery store flower bouquets. While a spontaneous flower purchase alongside milk and eggs can brighten a weekday errand, Roxanne's promotes a more artful flower experience. As the shop's name suggest, Roxanne's curates a brilliant collection of dried and preserved botanicals. The flowers themselves are hauntingly fragile and offer a reminder of their delicate preservation and vibrant past lives. While dried plants are naturally allowed to dehydrate and look both brittle and slightly faded, preserved flowers are placed in a glycerin bath that works to replace the plants moisture and maintain a "fresh" look, sans water. But, be assured, these are not the preserved flowers you may be familiar with. Roxanne's flowers are not synthetically preserved in the plasticized way that feels crude or disingenuous; rather, they are allowed to look ever so slightly tarnished by age resulting in wonderfully realistic and refined stalks. Roxanne's collection changes with the availability of flowers and often include a selection of unexpected vegetation that ensures these gorgeous stems are in no way a flashback to forgotten floral arrangements left as clutter in the homes of far too many grandmothers. Lemon leaves and boxwoods are stunning greens that are rarely found in conventional floral arsenals but Roxanne's makes them available in dried and preserved forms respectively. Then there are the sunflowers; contorted and mangled petals wrap the sunflowers' seeded centers like the grasping hands of Schiele, clinging somberly, yet hopefully, to the future of life. Then follow the assortment of marcela star flowers, baby's breath, and German statice creating clouds of fragile flowers set atop nets of hairpin stems. Ming fern displays a tangle of feathered leaves that remind us the ticklish structure of dill while banana stems hold interlocking chains that suggest a skeletal, specifically vertebral, stalk that is pure sculpture. The flowers capture the diversity of natural texture ranging from dense and weight echinops, to tendrily amaranth and knobby tansy. Dried pomegranates and artichoke heads produce delightfully discomforting vegetal accents that remind us of their nourishing fresh lives while denying us the opportunity for flavor. Its a fantastic alternative to a cornucopian centerpieces. Used in bouquets, the dried plants relay all the romanticism of flowers with the added complexity of breath-taking melancholy. While these elegant assortments are still impermanent, they do offer a prolonged alternative to fresh flowers. One can enjoy these transformed botanicals for their visual texture, they preserved fragrance, or their ghostly fragility, a fragility that makes many of them quiver in responsive to even the slightest brush of a breeze. We love to arrange sculpture bouquets that utilize the full breadth of color, shape, and texture provided by these dried beauties and we hope you find an opportunity to explore Roxanne’s creations!

Let magazines be your new coffee table books. Dramatically visual and crushingly cool, these publications will bring a new statement piece full of inspiration with every volume! Aesthetica If there was one magazine that epitomized cool it would be Aesthetica. The bimonthly British publication curates a collection of visual art, music releases, book reviews, and other inspired information that will motivate you to be experimental and outstandingly chic. Nearly ad-free, the magazine is a true page turner with graphic full-page images and eloquent—but never extraneous—text. No exaggeration, we once caught our postman flipping through it so you know it's good! Drift Drift offers all the drama of Aesthetica but with a focused subject matter: coffee. Each bi-annual printing is a unique exploration of a location's interaction with coffee. Filled with heart stopping photo essays and mouth watering coffee descriptions this magazine is a must have for coffee connoisseurs and art addicts alike. Oceanographic Is there anything cooler than the depths of the ocean? Not really, no. And capturing this abyssful magic is Oceanographic, self-described as a "bi-monthly marine lifestyle magazine with a focus on ocean conservation, exploration, and adventure". Let the pages transport you through mesmerizing photography and captivating stories on the complexities of the sea. Slightly Foxed In a counterpoint to eye-catching photography, next up is Slightly Foxed, a quarterly British literary magazine. Focusing on timeless or forgotten books, Slightly Foxed is "good-humoured, unpretentious and a bit eccentric, it’s more like a well-read friend than a literary review". Beside the unrivaled reviews are woodblock style illustrations, allowing the words to shine and offering some quaint whimsy to the pages. Juxtapoz Juxtapoz, an arts and culture magazine out of California, satisfies our desire for art without drowning us in ads and pretension. Offering a peak into the underground contemporary art world, the monthly editions take us on a tour of all things art: introducing new artists, reviewing shows, and narrating conversations we never thought to have with and about artists. It's bold, it's bizarre, and it's astonishingly cool. After finding Juxtapoz you may rethink your Art Forum subscription! Nautilus Nautilus takes science (which is inherently fascinating) and shares it with us as deep undiluted narratives relayed by the smartest minds of our time. Each monthly issue focuses on a single topic and takes in scientific, cultural, and philosophical perspectives to "let science spill over its usual borders". Covering topics that are relevant to contemporary life from underworlds and monsters to luck and power, this isn't science as you'd expect it. Deliciously interesting and palatably intellectual you will leave feeling smarter and more clever after each read.

We often turn to the Gaza Kitchen cookbook by Laila el-Haddad and Maggie Schmitt when we need inspiration for weeknight meals and celebratory feasts alike. This recipe for roasted watermelon salad is spectacular as it effortlessly captures all the glory of fresh summer ingredients and, as Schmitt notes, it's a dish all about improvisation so any and all seasonal summer vegetables are welcomed! Young watermelons, eggplants, and squash are roasted until well charred so the flesh is beautifully fragranced by notes of smoke. Fresh chilies and tomatoes add complementary brightness and acidity while a generous drizzle of olive oil provides the richness of fat that transforms the mouth feel and offers an added fruity flavor to the composition. It’s not a dish one encounters often in the United States but it is one that should not be missed. Also known as Qursa or Muleela, this unusual salad is a specialty of the southern Gaza Strip towns of Khanyounis and Rafah, the Palestinian district of Beer il-Sabi’ and the northern Sinai region. Making it is considered a social event in and of itself (click on link to see pictures of a family preparing it). It is particularly popular among families camped out on the beach in the early summer, as well as during the spring harvest time. While frowned upon by the urban elite as a hodge-podge peasant dish, Fatit Ajir, سلطة/فتةالعجر, in Arabic, is considered a symbol of enduring family values by the falaheen, as its preparation frequently brought together neighbors, family, and friends. The dish has even inspired its own proverb, after the condiment it is served with: “An onion served by my dearest friend is akin to a roast lamb”: in other words, it’s not the food, it’s the company that matters. The recipe calls for fire-roasting young, unripe watermelon (‘ajir in Arabic) along with calabash squash and eggplants, or whatever combination of summer vegetables is available at the time of harvest, then mashing them together with tomatoes, chilies, olive oil, and lastly, torn pieces of thick, unleavened fire-baked bread. You can experiment with the addition of any seasonal summer vegetable available. This dish is all about improvisation. Feel free to omit the vegetables altogether, as many locales in Gaza often do, replacing them with mashed garlic and onions instead. Immature young watermelons are considered a delicacy in southern Gaza, prized for their size, and when small enough, are pickled whole. In the event that an immature watermelon cannot be found or purchased from a local farm, choose a small out of season melon or one with white or pale green patches on its side. Cut out this side of the melon, making sure to keep the rind on, wrap with foil, and proceed with the recipe. The bread traditionally used in this salad is made from unleavened dough shaped into a thick disc, or Qursa, which is then wrapped in newspapers and baked beneath a low-burning wood fire. Any thick, unleavened well-toasted flatbreads, such as Persian Barbari, can be substituted, though making your own Qursa is relatively simple (recipe follows). RECIPE 1 young watermelon (5-7 lbs) or a 3 lb section of the palest part of a mature watermelon, rind on 2 medium size globe eggplants, approximately 1.5 lbs 1 calabash squash, whole, approximately 1 pound 1 lb ripe tomatoes 5 hot chilies, such as Serrano or jalapeño, chopped ½ cup extra virgin olive oil 1 1/2 tsp salt Roast whole watermelon over a grill on medium heat until soft to the touch and charred on all sides. If using a wedge, cover tightly with aluminum foil, and proceed with roasting until soft to the touch on all sides. If a grill is unavailable, roast over a gas range, or broil in your oven. Follow same roasting procedure with squash and eggplants (roast them as they are, without foil) until charred on all sides. Set vegetables aside and cool. Meanwhile, in a mortar and pestle, pound the chilli peppers together with the salt. Add the tomatoes and continue to mash until mixture is a thick salsa-lke consistency. Peel cooled watermelon and vegetables and discard charred skin. Mix together vegetable and melon pulp well, by hand, with chili-tomato mixture in a large bowl until thoroughly combined. Add torn pieces of toasted bread along with olive oil and continue to mix until well-saturated. Drizzle with olive oil and serve with small quartered white onions, olives, and assorted pickled vegetables Qursa 3 cups flour 2/3 cup warm water, more as needed ½ teaspoon salt 3 T. warmed olive oil, more for drizzling Knead together all ingredients well until dough is elastic and no longer sticky. Form into a ball, then flatten by hand into a 1 inch think disc. Drizzle both sides with some olive oil. Bake on a grill, preferably wood-fired, or in a frying pan on a stove-top, or in the oven, until well-browned.

Michael Jay McClure is an art history professor, a remarkably—almost unbelievably—exceptional man, and the only reason anyone needs to visit the great state of Wisconsin. With a vocabulary that makes us question our literacy and a wardrobe that is unapologetically full of fishnet vests and choir-boy-style capes, McClure is so captivating he's addictive. Naturally, we take as many of his classes as we possibly can! When we are in his presence, we are completely taken by his brilliance, his ability to recall the complete canons of both art history and culture in general, and his effortless and enviably confident aesthetic. Watching him lecture is a bit like walking in on an unknowing child in front of a mirror—dressed to the nines in their mother's most extravagant jewelry, shoes, and makeup‚ performing a theatrically operatic number complete with soul-piercing eye contact with themselves—and discovering they are unperturbed by your intrusion. There is undeniable talent expressed with drama, style, and a tinge of vanity—that, after experiencing McClure, we have come to demand from our art historians—but they aren't performing for you. His passion for art history may seem overly saturated with exuberance but its deceivingly genuine. In addition to publishing impeccable art history papers and lecturing around the country, McClure teaches ever popular art history courses at the University of Wisconsin, Madison. Over the course of a semester, one survey class covers what feels to be the full breadth of contemporary art from the fall of modernism around 1960 to present day, complete with Heizer, Acconci, Sherman, Nauman, Judd, and so many more. However, this isn't your typical introduction to art history because McClure isn't your typical professor. He is as much a performance artist as he is an academic instructor. With his distinctive flair, McClure is able to present contemporary art in the most mesmerizing way; so much so that his courses attract hoards of people from the Madison community who aren't affiliated at all with the University. At any lecture, two thirds of the audience is comprised of people of various ages auditing off the books to absorb his knowledge and witness his fabulously high brow monologues. It doesn't come as much surprise that McClure's magnetism is strong enough to pull students from beyond the University and, having audited art history classes around the country, we can say with the utmost confidence that none compare to McClure's. To elaborate, we offer you one of our favorite examples of McClure's awe-inspiring personality: on the first day of a class we sat in on, McClure declared with unwavering authority that lateness would not be tolerated as he always ensured he was the last to enter the hall and "no one messes with a gay man's entrance". It's hard to argue with that and we did come to appreciate watching him float down the stairs to his podium like a professorial runway model at the beginning of each class. He teaches at the front of a large tiered lecture hall with his podium set aside a blank wall that spans the front of the space, onto which he projects slideshows of artworks free of text. Utilizing his preternatural ability to weave words into dizzyingly luscious sentences, McClure introduces, describes, and analyses each piece, effortlessly bringing them to life for his audience. No artistic nuance is overlooked, no context is ever missing, and certainly no one is ever bored. McClure approaches art like its a striking stranger who's entered, uninvited, into his universe: he dissects them with razor-sharp insight then, upon fully understanding their strengths weaknesses, and offerings, either locks onto them—to absorb the glory that comes from basking in radiant beauty—and feverishly adds them to his endless rolodex of show-stopping party guests or deems them unworthy of his genius and proceeds to introduce them to his world with the most scathingly scientific ambivalence. After his analyses, we always feel an intimate connection to the referenced artworks, even if we can't put our finger on what that relationship is! For a taste of McClure's class, here are some quotes (almost entirely unrelated to art) that we managed to jot down over the course of the semester we spent witnessing his greatness. "minimalism returns us to the sizzling searing quick of the present" "oh mother of pearl thats a minimalist sculpture from hell" "if you're unaware of what narcissism is, look at my life" "a bento box of glitteringly fragile activity" "a nautilus should never be confused with a womb" "another day another high horse but culture still turns up like a bad penny" "i'm a geode inside" "its not necessary but its crucial you know the cremaster is the muscle that raises and lowers the testicles" "sadistic poodle cult" and our personal favorite, "anyway, I hate her" *in reference to a very young girl who was the subject in a series of photographs whom he met at the opening of the photographer's show McClure will throw such an abundance of art knowledge in your direction we're confident you will leave shivering with intellectualism and glee. To leave you we offer you a quick treat: six randomly selected tweets from Michael Jay McClure (we highly recommend following him @mjmimages for a daily dose of extravagant brilliance even if you can't make it to the Badger State!) -My signature runway walk can only be achieved if you limn your fierceness with a pang of panic because you don’t know where your wallet is. -When someone looks at me in the eye too long, I fear they've discovered my fear of, & vulnerability to, accordions. -I have a tweet about how we like mobile phones because we imprinted early on baby monitors but forgot mine at home today & help mommy help -There's a missing word in this tweet, but I consider it the verbal equivalent of a cinematic jump cut signifying a psychological break. -If I’ve seemed off lately it’s because I had a slightly puffy left eye & have been looking into the mirror every 2.4 minutes while Mariah Carey’s whistle tone played as an alarm in my head. Got drops. Fine. -I just used the word exquisite with my mechanic which destroyed the whole hyper-masc, Michelle Rodriguez thing I was attempting.

Hyosun at Korean Bapsang shares this simple recipe for sweet sticky peanuts that are incredible as an amuse bouche, a banchan, or an unexpected—but certainly unforgettable— addition to cheeseboards and charcuterie arrangements. Slightly soft and chewy, the cooked coated peanuts offer texture as well as the perfect balance of saltiness and sweetness and, we warn you, they are highly addictive! This is a simple but delicious side dish that’s made with peanuts. Made similar to kongjang (soy braised soybeans), this braised peanut dish (ddang-kong jorim, 땅콩조림) is sweet, sticky, savory, and nutty with a pleasant chewy texture! It’s a popular basic side dish (mit-banchan, 밑반찬). Did you know peanuts are legumes, not nuts, in the botanical sense? They are seeds in the pot like beans. Peanuts actually grow underground, unlike other nuts such as walnuts and almonds, which are fruit of the trees. For this dish, use raw shelled peanuts with skins. Around here, we’re lucky to have good quality Virginia peanuts, one of the largest varieties. Raw peanuts retain the skins intact and absorb the sauce better with a softer texture as a result, but you can use roasted peanuts if desired. Before braising the peanuts, par-boil them, and discard the brownish cooking liquid. This will remove the tartness of the skins and any impurities the skins might have. These sweet, savory, and soft peanuts are quite addictive! I often find myself picking at a few to eat as a snack. They are also great as a drinking snack (anju, 안주). Ingredients 1 cup raw shelled peanuts with skins1 cup raw shelled peanuts with skins 2 tablespoons soy sauce2 tablespoons soy sauce 2 tablespoons rice wine or mirin (or white wine)2 tablespoons rice wine or mirin (or white wine) 1 tablespoon sugar1 tablespoon sugar 2 tablespoons corn syrup or Korean oligodang2 tablespoons corn syrup or Korean oligodang 1 cup water or dasima broth1 cup water or dasima broth 1/4 teaspoon sesame seeds1/4 teaspoon sesame seeds Instructions Add the peanuts and 2 cups of water to a small pot, bring it to a boil, and boil for about 5 minutes. Drain the peanuts, discarding the cooking liquid. Return the peanuts to the pot. Add the soy sauce, rice wine (or mirin), sugar, corn syrup, and water (or dasima broth). Bring it to a boil. Reduce the heat to medium and gently boil, uncovered, until almost all the sauce has evaporated, about 20 to 25 minutes. You can increase the heat to medium high during the last few minutes. Stir occasionally and keep your eyes on the pot to avoid burning the peanuts. Sprinkle with the sesame seeds.

A city known for its coffee culture, Seattle has an over abundance of small coffee shops as well as established coffee institutions like Starbuck's and Pete's. So it's natural to question what makes the Fremont Coffee Company a notch above the rest. We believe it's the combination of its location, its design, and its coffee styling. First, the location. Fremont Coffee Company is on the south side of Fremont, which tourists know for its massive troll sculpture and locals know as an eclectically hip neighborhood. It's young, artistic, slightly bohemian, and occasionally hipster. Fremont is a go to neighborhood for live concerts and craft breweries (you know the vibe). While a lot of the funky counterculture that made Fremont noteworthy has been replaced by young techies that spilled over from Microsoft and Amazon, it's still a cool place and the ideal home for a stylish coffee shop. That brings us to the design. Fremont Coffee Company is essentially a small house complete with a maze of almost uncomfortably small rooms that have been repurposed (we say that with a fair bit of generosity) into cozy seating areas for coffee lovers. With a backdrop of walls painted a deep red, it's home to mismatched rugs, a variety of lounge chairs, and a scattering of side tables in all shapes and sizes. But the real magic is the front porch. Spanning the full length of the front of the building, a large covered porch hosts a few lucky patrons on large cushioned wicker arm chairs that overlook downtown Fremont. On a warm sunny day—or even a not so warm drizzling day—these seats are some of the most coveted in the city. And finally we come to the most fun and most distinctive feature of Fremont Coffee Company; the coffee styling. Like the stereotypical Fremont dwellers they are, baristas at the Fremont Coffee Company are artists. And their craft is frothy steamed milk drawings that adorn almost every cup that leaves the counter (sadly, iced coffees leave naked). Their signature design—and our personal favorite—is the demonic skull but they are also able to create incredible unicorns, holiday icons, and a variety of furry friends. We found this outstanding Dali inspired masterpiece that is as extravagant and unpractical as it is pure brilliance. We feel obliged to say that Fremont Coffee Company serves deliciously roasted coffee thats available in every drink your heart may desire but, given its location, that probably could have gone without saying! If you are looking for a good cup of joe or, more importantly, a very fun coffee experience, do check out Fremont Coffee Company and try your best to snag a porch seat.

In a tiny theater on the east side of Philadelphia we waited impatiently for the headliner we wanted to see appear and tried to hide that we were dreading having to sit through what we anticipated would be a disappointing opening act. Never have we been more thrilled to be wrong! Out came a gawky Swedish man with disorganized flaming red curls that sat atop an otherwise shaved head like they were erupting out of his pale face. He was wearing (this is not a joke) a black zip-up curly lamb fur vest that was roughly two sizes too large and paired with-and somewhat balanced by-arguably the world's tightest pair of black jeans. It was a memorably iconic look to say the least. To make this remarkable moment even better, Hassle began with a high-energy pop number during which he danced with the most unapologetic confidence, unbridled joy, and oddly exceptional coordination (please watch the full video below for a glimpse of his impeccable dancing!). It was absolutely impossible not to be overcome with delight watching his performance and we were instantaneously smitten. His style and personality won us over but, that aside, his music is incredibly enjoyable. Falling into a genre thats somewhat of a funky/groovy pop laced with R&B and synthesized elements of European electropop, Hassle's music always includes stripped down pop lyrics that capture sincerely innocent but clearly powerful emotion. Regardless of the tempo, Hassle's music is an unguarded reflection of Hassle himself and, given how we described him, we hope you can understand the appeal of that! While he may not be the most experimental or groundbreaking pop artist, Hassle's perfection lies in his ability to make us happy. While we could easily and enthusiastically talk about all of his songs, we're going to show restraint and only highlight two: No Words and Talk About It (although, we can't promise not to sneak an extra track in at the end!). This is in no way a representative sample of his body of work but we believe these two tracks are the best. We have to start with No Words because it's an unrestrained love anthem that will make your heart burst and undoubtably your foot tap. Creating a genre-defying amalgam of funk, pop and just a touch of soulful R&B, Hassle employs a tapestry of orchestral builds, rhythmic clapping, and a funky bass line to carry his minimalist pop lyrics, that describe his inability to find words that do justice to the object of his affection. It's profoundly upbeat, soulful, and just plain fun. You'll wont' be able to resist smiling and dancing and we think thats an excellent reason to listen to the track. Showing a bit of depth, Hassle released Talk About It, a different, slightly darker, interpretation of a love song where he earnestly-and almost pitifully-pleads for insight into the status of his relationship. A gentle piano rides a melancholy cello melody thats overlaid on a heavy clapping drum. Throughout the song Hassle is authentically fragile, almost to the point of breaking, without being distastefully melodramatic. It's heart-felt and a grounding complement to songs on the album like No Words and Talk About It that are unyieldingly pop-y. When journeying through Hassle's music, look for joy not genius and you wont be disappointed. No Words, Talk About It, and Pathetic encompass, in our humble opinion, the best Hassle has to offer.

These elegant bars of soap capture the magic of simplicity and tradition. Made exclusively in the West Bank, this castile-like soap has been manufactured using the same rudimentary techniques for hundreds of years and is comprised of 3 simple ingredients: water, olive oil, and lye collected from ash. What makes this soap so unique is the production process. During each phase of production, the bars are marked by the hands of craftsmen, something that is often missing in this post-industrial age. The roughly cut edges and imperfect impressions remind the user of those who created the soap and offer an intimate moment, that comes increasingly infrequently, of experiencing something truly handmade. Below are a collection of snapshots from a short film documenting the production process. As for the soap itself, it's remarkably natural; the creamy ivory color and earthy, faintly olive oil scent leave us feeling nourished and grounded. Free of synthetic ingredients, fragrances, and preservatives the soap is as clean as the manufacturing process is sincere. Note that due to the addition of lye, Nablus soaps are highly effective clarifying agents; so much so that they may prove to be too drying for those with extremely sensitive skin. However, a member of our team with eczema swears by this soap to calm even the worst winter flair-ups, likely due to the abundance of rich moisturizing olive oil! Additionally, the minimalist ingredient list leaves the door open for this soap to be multi-purpose; try it as a post-gym shampoo and give your hair a nutrient rich wash of olive oil or confidently wash your dishes knowing the ingredients are food-safe (but we promise, after seeing it, you'll be so smitten you won't want to waste it on your dishes!). Switch mundane bars of Dove soap with these hand crafted bars for an elevated bathing ritual that will not disappoint!