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INSPIRATION // Longboard Rider Ishtar Buckland


"We are so used to hearing that you have to work hard that you can’t just dream all the time. You know, that old way of thinking. And it’s not true anymore because we just keep proving it wrong by succeeding in what we believe in." 

Ishtar X Tussilago is a short film by Maceo Frost starring downhill longboard rider Ishtar Backlund in the epic mountains of Norway. Combined with a magical soundtrack from Swedish rock band Tussilago, the film is a glimpse into the profound feeling of believing in yourself and living one’s greatest dreams.

Director: Maceo Frost
DoP: Max Larsson / Maceo Frost
Producer: Fred Thustrup
Skate cam: Kim Hansson / Sammy Hasselberg
Editing and Grade: Maceo Frost
Illustrator: Su-Jin Nam
Sound: Jorge Olivares / AT THE LAB STUDIO
Production company: NUET

Soundtrack: Tussilago - Waltz

Riders:
Ishtar Bäcklund
Caroline Boström
Kim Hansson
Sammy Hasselberg
Sander Hasselberg


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LIFESTYLE // Recipe: Watermelon and Coconut Milk Ice Cream

kinfolk

RECIPE: WATERMELON AND COCONUT MILK ICE CREAM

Recipe by Andrea Slonecker Photograph by Anders Schønnemann Green bowls by H. Skjalm P

WHETHER WE SLICE THEM INTO TRIANGLES, BLEND THEM INTO SLUSHIES OR WEAR THEM ON OUR HEADS, WATERMELONS ARE A QUINTESSENTIAL PART OF SUMMER. WE’VE CREATED A MENU THAT PUTS A WHOLE MELON TO USE IN A NUMBER OF REFRESHING WAYS.

This pastel-colored frozen dessert is made with just four simple ingredients, leaving you more time to relax.

Recipe: Watermelon and Coconut Milk Ice Cream

Ingredients
4 cups (600 grams) seedless watermelon, diced
1 can (13.5 ounces/400 milliliters) full-fat coconut milk, shaken
1/4 cup (60 milliliters) light agave syrup
Juice of 1 large lemon

Method
Blend the watermelon, coconut milk, agave syrup and lemon juice in a blender until completely liquefied.

Freezing option 1: Churn the mixture in an ice cream machine, using the manufacturer’s instructions. Serve immediately if you like the soft, slushy texture, or transfer it to a container, cover and freeze until firm, at least 4 hours.

Freezing option 2: Pour the mixture into a large baking dish, cover with plastic wrap and place it in the freezer until frozen, but not quite solid, about 4 hours. Break up the frozen mixture into pieces and place them in a food processor. Process until the texture is as smooth as your desired consistency. Transfer the ice cream to a container, cover and return it to the freezer until firm, at least 4 hours.

Makes about 1 quart / 1 liter

Via Kinfolk

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LIFESTYLE // Monsieur Oyster

Joël Dupuch’s billet-doux to the lusty mollusk

“Eating oysters is like kissing the sea on the lips,” the French poet Léon-Paul Fargue once wrote. In his ode to the aphrodisiacal mollusk, creative director Sergio Penzo traveled to the Arcachon coast in south-west France to capture the working day of famed sixth-generation oyster farmer and actor Joël Dupuch. 

“I think of Joël as the Gérard Depardieu of oyster culture”

“The work of the oyster culture is very lonely,” muses San Sebastian filmmaker Penzo, who as one half of Panthalassa alongside director Douglas Guillot documents the magnetism of the ocean through an ongoing series of films. “Dupuch is a bit like [the titular character from Hemingway’s] The Old Man and the Sea. I think of him as the Gérard Depardieu of oyster culture.” 

While an oyster is usually devoured on an impulse, says Dupuch, regarding the unique aspect of the marine phylum, it takes four years of dedicated attention by the farmers to enable it to bloom to maturity.

“The ocean has an effect on people, it makes you meditate”

“Joël has all this time to contemplate and think about the world around us,” says Penzo. “It is the same when you’re traveling and suddenly see the world differently. The ocean has that effect on people, it makes you meditate.”

Shirine Saad is a writer and editor based in New York.

Via Nowness

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