Refreshing the Soul

“Most of the things we need to be most fully alive never come in busyness. They grow in rest.”  ― Mark Buchanan

The silence of my morning is split by the whistle of my tea kettle, signaling it’s time for me to bloom the coffee grounds. I am old fashioned in my mornings, brewing my coffee in a French press. But the first moment when I sit down in my white winged chair, curtains open to the sunrise, my notebook and pen ready to be filled with the first stories of my morning, is a moment I deeply need in this season of life.

I’ve begun to learn among the many roles I carry that if I don’t allow myself a moment to reawaken my soul, I am bound to become chained to all that I am doing.

My passions squelched, my mind fragmented, my soul sore.

And so, in this season of busyness and deadlines, I find myself diligently waking before the sun to set apart a few moments just for me. Impulsively, I’m a let life rule me kind of woman instead of a woman who lives the art of life: a woman who, among any season, can find rest, give grace, seek self-care, and sit in peace.

We, as women, need moments to reclaim ourselves in our busy seasons.
We need moments of restoration: of digging deep into who we are as women so that we can be that woman.

We need moments that remind us how to come alive.

________________

When I need to reclaim myself and my dreams during a season, I tend to do three things, an awakening plan of sorts that leaves me refreshed:

  1. Sit with a cup of sweet coffee, my notebook, and a good book, the windows open and the world quiet.
  2. Slip away for an hour to meditate and practice Holy Yoga.
  3. Go for a simple bike ride.

What would your awakening plan look like? What is it that restores your soul and makes you come alive again, ready to dream once more and enter your season refreshed?

Caitlin Lore is a storyteller and adventurer. By day she is a junior high English teacher, and by night she is a Holy Yoga instructor. She is also a wife, entrepreneur, marriage retreat maker, and aspiring novelist. After a jaunt with endurance racing, she now specializes in yoga for athletes and restorative yoga seeking to bring soul-care and freedom to those feeling constrained by anxiety, depression, and stress through the avenue of Holy Yoga. 

http://caitlinlore.com/

 

The Queens of Lumban Embroidery

Words by Glenn Martinez
Photograhy by Jamie Barredo

Morning sunshine generously streams through a narrow door inside the home of 61-year-old
Lolita Lakbay-Rosales providing natural lighting while she moves in silent concentration over her labor. Her deft hands diligently shift the needle along the beginnings of a meticulously-embroidered piña fabric. In her living room, she is joined by other women from the neighborhood doing the same fine handiwork. They are all related by blood and by profession. They are the women embroiderers of Lumban.

Embroidery has thrived as a lively cottage industry in Lumban. Ask any of the women embroiderers how this needle craft was introduced to this lakeshore town of fishermen and farmers and nobody can give a definite history. Their answers would echo Lolita’s. “I’ve learned embroidery from my mother when I was 13. My mother learned it from my grandmother. I taught my daughters and my husband to do embroidery.”

Lolita’s husband, Apolinario Rosales, shares the daily labor by stretching gossamer cloth over a rectangular bamboo frame locally called a bastidor. The delicate fabric is cleaned with soap and water and whitened with starch before it is placed under the sun to dry.

Like most family men in Lumban, Apolinario casts his net in the nearby lake for that first catch at dawn. In the afternoon, his coarsened fisherman hands balance a tambor, the round wooden stretcher where the piña fabric is stretched out as tight as a drum, while he intricately embroiders rosettes and floral patterns. Apolinario claims he learned embroidery by simply watching his wife Lolita. However, embroidery remains the turf of Lolita in the Rosales household. She is the only one who gives approval to Apolinario’s embroidery and provides directions on how to improve his style. As Lolita explains in jest “every man of the house in Lumban accepts this kind of set-up because in our town embroidery is king and we women are the queens.”

Want to know more about these queens? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Helen Nurse’s Parlour of Style – TracyChambers Vintage

Words by Molly Hays
Photography by Jacklyn Greenberg

Many a woman working from home soon finds her professional life elbowing in on her dining room. Rare, though, is the entrepreneur that converts her dining room into a retail space, sets regular business hours, and opens up her home to the public. Meet Helen Nurse, founder and proprietress of New York’s TracyChambers Vintage: determined, creative, and—yes—rare.

In early 2012, Nurse spied a market gap in affordable vintage clothing and so set out to rent a storefront, only to learn that rents in her Brooklyn neighborhood were sky-high. Beyond-reach sky-high. Most aspiring entrepreneurs would have shelved their idea as unfeasible and moved on. But not Helen. She redoubled her efforts, revisited her options, and arrived at an elegant, if unconventional, solution.

In March of that year, she opened a vintage clothing boutique very close to home. In her home, actually.

Impeccable

Helen credits her grandmother with her lifelong love of vintage. “My grandmother didn’t have very much money; she had just a few things. But the quality of her clothing was amazing. Every time she went out, she looked impeccable.”

Fast forward a few decades, and here is Helen Nurse, mom to three young kids, former Event Planner, fashion-aficionado, and enterprising eye which sees both the value in that storied craftsmanship, and the demand for vintage that fits Everywoman. “I choose vintage based on real women’s bodies,” she explains, an exercise in editorial purchasing that yields styles women can actually wear.

She started small, testing the waters, selling her collection at street fairs on weekends. The response was good, but with young children in tow, ages 3, 2 and 1, the hours and impact weren’t worth it. The seed, however, had been sown. And the concept, proven.

And so, caught between prohibitive rents and family demands, Nurse paved herself a third way. Noting how many brownstones in her neighborhood already sported ground floor businesses, she pitched the idea of transforming their little-used, street-level dining room into retail space. Her executive board—a.k.a., her family—assented. TracyChambers Vintage, named after Diana Ross’s enterprising, ambitious, impeccably dressed character in Mahogany, was off and running.

To read more about TracyChambers Vintage, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Mr. Lentz: The Genuine Chivalrous Cowboy

Interview by Laura Zolman Kirk and Megan Smith
Photograhy by Evan Lentz

Walk us through a typical work day.

Rolling out of bed when the sun’s just about rising is not typically my thing, but I’ll do it if the work requires me to. Every now and then I will heat up a pot of cowboy coffee: just some grinds, boiling water, and my cup to pour it into. Off to the workshop, I fire up the lights and start sorting out the day’s orders. My first step is usually custom branding people’s leather goods with their names. I then go through a full process of cutting, dyeing, oiling, waxing, assembling, and hammering everything into shape. I tend to work long days, as I am a bit of a perfectionist and love creating good looking products for my customers. During busy times I get a lending hand from an assistant or two who may become part of the workshop for some time. It’s great to have extra help when you need it. On some days the cowboy hat comes off early, and I might head down to the beach for some relaxing.

What does your craft mean to you?

Leatherwork, to me, means hard work. It means a good solid day, where you tire yourself out by the end but feel fulfilled by the entire process.

Your profession as leatherworker/woodworker takes a lot of precision—how do you keep things fresh, and what goals do you set for yourself to stay motivated on a daily basis?

Well, once you start making a style that people like…you find yourself making a whole lot of that design. In the process you tend to make things over and over again. I take a lot of pleasure in getting things right. Leatherwork is tricky business since the material you are working with was at one point alive. Each piece is different and reacts differently to cutting, dyeing, branding, and oiling. I have not yet had a day where I am not amused at how something very different and strange is happening with one of my processes―and I tend to constantly modify my approach because of it. Other than that―I have a lot of sticky notes in a lot of places! Goals galore!

Want to read more about Evan? Order Issue 8 here.

The Contented Life of JoJo Johnson

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Words by Megan Smith
Photography by Sarah Beaty

318. That’s the number of curves I experienced on an 11-mile stretch of the mountain pass known as Deals Gap, North Carolina. This is the trek that one must take (at least on a maiden voyage) to the DeGroot/Johnson property tucked far into a holler of the Great Smokey Mountains. The drive is not for the faint of heart, and the final climb—a one-mile narrow pebbled road to the house—is cause for a deep sigh of relief upon ascension.

Unexpectedly, and thankfully, every bit of road anxiety quickly dissipates as Neil DeGroot greets me with a broad smile, twinkling baby blues and a glass of champagne. “You’ve made it!” he exclaims, embracing me in a bear hug and leading me down the walk, through the colossal wooden front door and into the zen-like retreat he and his wife built to both calm and amaze. It doesn’t disappoint.

The house itself is an Architectural Digest article waiting to happen. But my weekend visit is not for a house tour. It’s to find the heart of the home. And for that I look no further than steps inside. Joanne (Jojo) Johnson, tall, gregarious and confident, rushes over to greet me with a radiant smile, a nurturing hug and infectious enthusiasm that fails to wane over our next 36 hours together. I found what I came looking for.

I had heard about Joanne a few months prior during a chance meeting with her husband of nearly 30 years, Neil. A widely respected and world renowned TV producer, director, theater and film actor, Neil isn’t really enamored by anyone in the industry. I’ve prodded to no avail. Beautifully he seems most awe-struck by his own bride. Over coffee on one of the hottest spring days in the south, Neil told me the story of Joanne. Abbreviated yet poignant. I needed to know more.

Curious about JoJo? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Emily Dickinson – Poetry of a Homebody

Words by Laura Zolman Kirk
Imagery provided by Amherst College Special Collections

Many of us were introduced to Emily Dickinson during high school English class, finding her work elusive and over our heads. Yet, behind the oddly-placed dashes and lines that make our minds zing, there is a woman who―aside from sharing her complex thoughts in verse—doesn’t differ much from many of us trying to blaze a trail of our own.

Visit the Dickinson homestead in Amherst, Massachusetts on a late winter afternoon and you can watch the sun set from Emily’s bedroom window, just as she would have seen it working from home and just as she described it, likely from that very spot:

“Soft as the massacre of Suns/ By Evening’s sabres slain” (Fr1146).

Well, maybe not all of us would describe a New England sunset quite like Emily Dickinson did, but there is something alluring about experiencing her home-based muses as a modern-day visitor.

It makes her more real. Her poetics are often so difficult to grasp, intentionally construed so only those who work at her words enjoy them. However, looking out to see the same sights as she once did somehow makes her words more tangible.

At her core, Emily Dickinson was simply a woman who worked from home. She was distracted by dirty dishes, scribbled down lines while baking bread, and sent her poems directly to her readers through letters.

To read more about Emily Dickinson, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

The Cirque de Soleil of Her Imagination

Words by Bethany Miller   
Photography by Natalie Morris

There is no “they.” This is but one of the many truths spoken by Vanessa German. To call her an artist would be such a dull illustration of her talents. Performance artist, virtuoso, storyteller, sculptor―her medium is her voice, the neighborhood, repurposed relics, paint and pure love. She is a community savior and dazzling truth teller. She is self-taught by life’s experiences, careful attention to history, and the example of her mother. She gives life to the stories of history forgotten and believes her ancestors are alive within her. She spreads love and creativity and possibility despite the tragedies and anger that exist in downtrodden places. “Why don’t ‘they’ fix it?” she wonders. And the truth is there is no “they.” But there is WE.

Vanessa stands alone on the stage. She doesn’t need props. Her voice booms. Her attire is colorful. Her hands constantly move. Clearly, she is artistic. Forceful. Rhythmic. Every word she speaks is rich, and her verbose vocabulary drips with savory spiritual hope in the midst of a troubled reality. On stage in front of the TEDx camera, in front of audiences, for small media outlets, and now a global business audience, Vanessa German shares stories of unfortunate reality: a reality many live in the midst of, and often a reality many choose to ignore.

To read more about Vanessa, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

The World’s First Freelance Programmer

Words by Robbie Clark
Photography by Clare West

When Dame Stephanie Shirley founded the British software company F.I. Group in 1962, the young upstart was tackling not only a fledgling new programming industry, but also pioneering the workplace innovation of conducting business from home. And while the company did grow to become a multimillion-dollar organization due to Shirley’s profound grasp of mathematics, initial success came from a healthy dose of marketing and showmanship, if not outright deception.

Vera Buchthal

The success of Dame Shirley’s company F.I. Group (now called Xansa) is astonishing when seen through the prism of the time period―a female entrepreneur forming a math- and science-based startup in the 1960s from home, not a corporate office setting―but it is staggering against the backdrop of her youth.

Shirley, born Vera Buchthal, is from Germany, and in the savage months leading up to World War II was fortunate enough to escape the Nazi regime in her home country under an international relief program that placed children with foster parents in the United Kingdom.

In England, Shirley attended a little primary school in a convent. A nun recognized the bright student’s gift in math (or “maths,” as she put it) and recommended to Shirley’s foster parents that she transfer to a proper school for a more formal education. She was able to attend on a scholarship, but Shirley’s mathematical prowess quickly outpaced the female instructors, who did not put an emphasis on arithmetic. “For women in those days,” Shirley said, “biology was probably the only thing that was considered respectable for nice, young girls.”

Another option was available to Shirley, though a bit unorthodox. In pursuit of a better education, she transferred to an all boys’ schools which offered more intellectual stimulation in the way of mathematics. Attending a boys’ school, Shirley recognized, “was a lovely forerunner for the sexism of the workplace that I met later on.”

Want to know more about Dame Shirley? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Heart and Soule

Words by Molly Hays
Photography by Steve Soule

Writers, accountants, lawyers, artists: there are as many work-from-home arrangements as there are home-based workers. Still, few have masterfully integrated work and home as organically as author, mother, magazine founder, and master blogger Amanda Soule.

As followers of Amanda’s widely-read and deeply-admired blog SouleMama know, she has built a career around home: its pleasures, graces, challenges, rewards, and, above all, its enduring importance. When she launched her blog over a decade ago Amanda was a young mother, at home all day with two young boys, seeking a creative outlet. It was “just a way…to have something tangible at the end of the day.” Fast-forward eleven years, and Amanda’s daily life looks significantly different, with five kids, ages 3-14; three books; one quarterly magazine; an international following; and farm animals beyond count.

Still, the heartbeat of her work hasn’t wavered. In print and online, Amanda explores everything from hand-plucking hornworms, to honoring kids’ art, to making muffins from leftover oatmeal. All the while eloquently re-defining home, not as edifice or landing pad but as vital, essential source of comfort, creativity and potential.

All from within the four walls she calls “home.”

To read more about Amanda, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Fire Within: The Making of Fire-resistant Clothing for Women

Words by Esther Marr
Photography by Natalie Morris

Unfulfilled in her profession as a registered nurse, Amelia Papapetropoulos, who lives close to where billions of barrels of oil and gas are churned out yearly, began taking note of the booming oil and gas industry in her small hometown of Waynesburg, Pa. She got her foot in the door through an unconventional route: launching an on-site catering company at the oil and gas rigs.

“I did both nursing and catering for about a year and it allowed me to keep the security of having a salary, while meeting people and exploring oil and gas,” Amelia said. Eventually she was offered a full time sales position. “Women are filling more and more roles in this industry (currently around 19%),” Amelia said. “Although traditionally it’s an old boys’ club, that stereotype is definitely changing as more women work on-site.”

The closer one is working to the site, the stricter the requirements. And after too many years of donning men’s baggy jumpsuits in order to meet protective wear requirements, Amelia’s entrepreneurial nature finally kicked in. The petite, energetic brunette turned dream into reality a year and a half ago, founding her third home-based business, Fire Within: a fire-resistant clothing company for women working in oil and gas.

“We are required to wear certain clothing on location because it’s dangerous; there could be combustion with the live drilling in the wells. The fire-resistant clothes the industry provides today by big-name brands indicate they’re for women, but they’re not,” she said. “They’re just a smaller version of the men’s patterns.”

Amelia took an idea for a more fitted pink fire-resistant coverall to the local art institute. They connected her with a few students, including Christina Knieriem. “We put our ideas on paper and turned them into an actual company.”

Subscribe to CAKE&WHISKEY magazine or purchase the single issue here to learn about Fire Within.

The Heart of Mishti Verma: Inner Katha Interventions

Words by Lanie Anderson
photography by Akash Mehta

For five years, Mishti Verma began every workday the same: a nutritional milkshake, sprouts, and boiled eggs for breakfast; Buddhist chanting followed by meditation; and five minutes for writing down on paper her goals for the day. In that order.

When Mishti started Inner Katha Interventions in 2008, the tiny window of her bedroom—a makeshift office with books that lined the walls—only allowed small beams of light into the room and gave tiny glimpses of the hills, trees, and colony landscape of Mumbai, India, where she lived.

Mishti had no view of its center—a city of over 20 million people—with its busy streets, blaring car horns, and aromatic traces of cumin and coriander.

But she needed no view of the city’s heart to catch the spirit of its people—one of determination to succeed.

Curious about Inner Katha Interventions? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Lemon Rosemary Cakelets with Raspberry Glaze

Recipe by Elizabeth Marek
Photography by Megan Smith
Test kitchen baker – Canaan Smith

(makes about 18)

For the Cake

Dry ingredients

  • 9 oz cake flour
  • 9 oz granulated sugar
  • 1 Tablespoon plus one teaspoon baking powder
  • 3/4 teaspoon salt

Wet ingredients

  • 8 oz whole milk
  • 3 large eggs
  • 2 oz vegetable oil
  • splash of Grand Marnier Cognac
  • zest of one lemon
  • 1 heaping Tablespoon finely chopped fresh rosemary
  • 6 oz unsalted butter at room temp (should be soft to the touch but still hold its shape when you press your finger into it)

Raspberry Glaze

  • 1 cup fresh raspberries (blackberries or strawberries work also)
  • 1 tablespoon milk
  • about 3 cups confectioners sugar (powdered sugar)

Preheat the oven to 350 degrees F. I like to use cake goop (equal parts flour, oil and shortening mixed into a paste) to grease my pans. Combine your wet ingredients, including the lemon zest and rosemary and set aside. Combine the dry ingredients in your mixing bowl. Turn the mixer on low speed and add in your softened butter in small chunks. Let mix until your dry ingredients resemble wet sand. Do not walk away or you could accidentally over mix. Whisk your wet ingredients together to break up the eggs. Pour in about 1/3 of the wet into the dry and turn your mixer onto medium speed. Set a timer or watch the clock and let your batter mix for 2 full minutes. Do not be tempted to stop the mixing sooner or just guess how long it has been mixing.

This is the most important step. If you do under-mix, they will be short and crumbly. I promise you won’t over-mix them. Once the batter has mixed for 2 minutes, scrape the bowl with a spatula. Turn the mixer on low and slowly add in the rest of the liquid until it’s all in there. Scrape the bowl once more and turn back up to medium for 30 seconds. Your batter should be light and fluffy enough to scoop with a spoon.

Place roughly two heaping scoops of batter per bundlette cavity. Bake in the oven for about 15 minutes or until lightly browned on top. Remove and let cool 5 minutes before flipping the cakes out of the pan and onto a wire rack to fully cool.

To make the glaze, put your berries in a blender with the milk to make a puree. Strain out the seeds into another bowl. Add in your sifted powdered sugar one cup at a time until you reach a glaze consistency that is like thick paint. If it’s too thick add a couple of drops of milk. Don’t add too much, a little liquid goes a long way.

Dip your cooled cakes into the glaze and place onto a serving plate. Garnish with a sprig of rosemary, some fresh berries and a light dusting of powdered sugar.

Pay For My Words: How to Set Your Speaking Fees

Words by Marley Majcher
Artwork by Lucy Driscoll

Poorly negotiated speaking contracts can cost you a lot more than a day or two on the road; in fact, they can cost you not only your time, but key relationships and a potential lost income.

Whether you run a multinational corporation or are a solopreneur working out of your spare bedroom, nailing a speaking gig can be great for your brand AND add a nice chunk of change to the bottom line. IF you do it right.

To read the key fee points your speaking contract must contain, order Issue 8 here.

Keeping it Legal When Your Home is Your Office

Words by Jennifer Monarch
Artwork by Belinda Del Pesco

Since I left my in-the-box job at a mid-sized regional law firm less than two months ago, my productivity and quality of life have skyrocketed (i.e., I get twice the work done in half the time, and I’m never late for happy hour with my girlfriends). The best part? I rarely have to leave the comfort of my plush reading chair, shearling-lined house shoes, and cozy fireplace (my lap dogs, by the way, are loving this new arrangement).

When I first decided to open my own law practice, one of the many questions that continually crept into conversation was where my new office would be located. To be honest, the idea of leaving one square office with fluorescent lighting just to be stuck in another all day left me feeling claustrophobic. So I did what any resourceful, smart, and sweatpants-loving woman would do: I started working from home.

If you’re like me, the idea of working from your abode has only ever elicited thoughts of comfy lounging, daytime television, and mid-day workouts just for the hell of it. The truth is, however, that there are so many other considerations about the legalities and logistics of working for yourself at home that need to be explored.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

The Big Enough Company

Interview and Photography by Pamela Sutton

The Big Enough Company: How Women Can Build Great Businesses
and Happier Lives
, by Adelaide Lancaster and Amy Abrams

Thought-provoking interview with Adelaide Lancaster, inspiring women entrepreneurs toward purposeful businesses – and happier lives!

Women choose to strike out on their own for a variety of reasons…

… creative freedom.
… a new challenge.
… escape from corporate.

… a sense of personal accomplishment.
… a childhood dream.

Why then do so many women find themselves feeling lost halfway down the path of entrepreneurship and disillusioned by a business and life they no longer love. What happened to that promise of freedom? Happiness?

Much like a flourishing bonsai tree, carefully pruned and shaped, the ultimate goal of an entrepreneur is to grow a business and life we love. Adelaide Lancaster and Amy Abrams, co-authors of The Big Enough Company: How Women Can Build Great Businesses and Happier Lives, are whole-hearted advocates for women entrepreneurs. After interviewing over 100 women, Adelaide and Amy learned that disenchanted entrepreneurs may need to snip away old, conventional business ideas. By shaping our own ideas of success, women can find real purpose and happiness in their business and everyday lives.

Conventional wisdom aside, Adelaide and Amy dared women to define their own ideas of success, and find out why bigger isn’t always better.

To read more about The Big Enough Company, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Issue 8 – Editor Letter

Three years ago I launched CAKE&WHISKEY from my mint-green 1940’s kitchen table. Two years before that I was covered in sticky, sugary fluff helping my son run his mail-order marshmallow company. Earlier still I was taking custom orders for handmade bags and aprons that I would sew from that same kitchen table into the wee hours of the morning while my babes slept. And before that, I was a star seller on eBay, making ends meet with the sale of vintage DVF dresses and Hanna Andersson jumpers. Interspersed in that decade, I was writing fresh content for my blog and navigating my way through the world of freelance writing.

Whew!

For those years, while my little ones napped or played with blocks, endless loads of laundry tumbled in the dryer and Sami and EJ’s latest drama on Days of Our Lives unfolded in the background (ahem), I worked from home. And what I found is that it is both amazingly glorious and enormously grinding…usually simultaneously. Self-discipline became my bedrock because distraction reared its head every hour of every day. Self-affirmation became my closest friend when there was no one to give me the high five I deserved. Self-motivation became the skill that I eventually mastered, because without it I would be out of business.

This issue is an homage to women around the globe who are doing some really amazing things in the world of business, right from the home offices, kitchen tables, front steps, snuggly beds and cozy nooks of their homes.

Some are doing so by choice, others because there is no other option.

Some are corporate, others are entrepreneurial.

Some stay barefoot while others are breaking out their Frye boots to board a flight.

Some are wanting to make their mark. Others look for no fame at all.

What proves to be the thread that connects them all is calling the comforts of home a perk of the job.

Gone are (most of) my days at the mint-green vintage kitchen table. Today I sit at a real office desk with swivel chair. I have a business mailing address and hold meetings in a bona fide office space.

There are days I miss the routine of pouring a fourth cup of coffee from my own coffeepot and listening to Grover’s latest mishap on PBS from the other room while my kid drops more Cheerios into the couch crevices. I miss doing squats and jumping jacks between emails, prepping dinner at 2 pm instead of 6:30 and having a girlfriend drop by for an unexpected visit. I miss letting my mood dictate my work hours (Shutting off that too-early alarm with a promise, “I’ll just work late tonight.”). I miss my marathon wearing of yoga pants (You really CAN wear UGG boots with a sweater and 2-day-worn yoga pants to Starbucks and look PERFECTLY legit!). Most of all, I miss Sami and EJ.

Okay, okay…I tease.

Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Issue 7 – Editor Letter

I grew up in a conservative Midwest home where opinions on taboo topics were generally regurgitated thoughts from whatever far-right guest was featured on that week’s Meet the Press. Conversation around our holiday dinner table usually (only) involved Big 10 college football standings, never heavy issues that had the potential of raising voices or flinging food (although the latter might have been a better use for the canned cranberry).

The summer I turned 16 I took a five-week trek to Papua New Guinea. From the moment the little Cessna touched down in the green mountains of Goroka, my world view changed. Forever.

Everything my Midwest upbringing had taught me about women’s rights, corporal punishment, spirituality and sexuality were challenged and solidified, narrowed and broadened, stretched and reshaped. My childhood ideals of ‘how things should be’ were turned on their heads.

I spent those weeks deeply immersed in tribal culture. I mourned for the sick who lay suffering on woven mats in their smoke-filled huts, with no chance of recovery. I beamed when given the honor of naming the newborn baby I held in my arms. I came to understand human interaction in a way I never had before, despite the language barrier, and I lived among a people group whose taboos were so vastly different from any I will ever have reason to discuss around my own dinner table.

The idea for this ‘Taboo Issue’ came about while I was driving back from an out of town meeting. Typically I drive in silence (when you have three boys, silence truly is golden), but over this particularly long stretch of bluegrass highway I was listening intently to a podcast about a Wisconsin cop turned Buddhist teacher. As the conversation progressed between host and guest, the female officer shared how she weaved her spiritual practice into her daily work habits, with its positive ramifications eventually transforming her precinct.

And it got me thinking….why don’t we talk about this stuff at work? Why do we avoid asking someone’s take on a piece of legislation in Congress? Why does it feel so awkward mentioning my latest spiritual readings during the initial chit-chat of a business meeting?

These taboos, these topics that we avoid like the plague in the name of “political correctness,” are the very topics that allow us to set superficiality on the shelf.

And the women behind these taboos? That’s what interests me the most. They are the wise and powerful movers and shakers, many of them choosing to remain behind the scenes, laying the groundwork in the industries that we so trepidatiously run from.

Within the pages of this issue, I’m inviting you to join me at the dinner table. Let me introduce you to some of my guests. We may not all agree on the topics at hand during the course of this meal, but I bet we’ll find some common ground. And maybe, just maybe, your view of ‘how things should be’ will be turned on its head. If nothing else, at least we’ll all enjoy the cake and whiskey.

Jane West: Queen of Cannabis

Taboo Issue Topic: Drugs
Words by Robbie Clark
Photography by Rebecca Stumpf

For a long time cannabis has been considered a societal scourge, a gateway drug that leads to harder substance abuse―or, at the very least, a detriment that leads to cotton mouth, an empty bag of Doritos, and a wasted afternoon on the couch in front of the television. But slowly the plant and its use have been gaining some credibility, especially in the medical and creative fields, and as states are easing their laws regarding cannabis, businesses are starting to envision the possibility of an entirely new, multi-faceted industry opening up in the country.

Jane West thinks it’s more than a possibility; she thinks it will become a reality in the near future. She’s so sure, she made a complete professional about-face.

To read more about Jane West and her mission, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Dawn Weleski: Conflict Kitchen

Taboo Issue Topic: Politics
Words by Melaina Balbo Phipps
Photography by Conflict Kitchen

Pulling into a parking spot, I wasn’t surprised when my stomach started to growl. It was, after all, the first time I’d driven seven hours for Venezuelan food…okay, for any food, really. But I’d made the day-long trek to Pittsburgh from NYC to find Conflict Kitchen, and Venezuelan cuisine was what they’d be serving me.

At the takeout window Quinton, a native of Arkansas with a background in food and editing, pointed me to the Chivo al Coco con Mofongo (slow cooked goat with fried green banana mash), Jugo Naturale (a papaya), and, for dessert, some Besitos de Coco (“Coconut Kisses” or sweet coconut cookies—a bit like mini macaroons). While I waited, we talked about the food, the project, and the biggest surprise he’s encountered while being a Conflict Kitchen employee: “It’s amazing how many people just don’t read the news.”

My order ready, I collected a menagerie of colorful pamphlets offered to educate me—the diner—about hot-button issues in Venezuela: crime, oil, internal polarization, race/class, and the perception of the U.S. government and U.S. citizens.

And just like that I became part of the project.

To read more about Conflict Kitchen, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Artist Profile: Clare West

I think deep down I always knew that I would have a career in which I was creative. I never dreamed it would be photography. A degree in ceramics, numerous temporary office jobs, a year spent travelling, an adult education course in photography, a stint working for a photography studio and a teaching qualification later, I have finally landed in my happy place. I realized that I simply can’t not take photographs. I thrive on capturing people in an honest and true way so that the viewer sees them as they would if they were to sit and have a conversation with that person. I guess you could say I like to capture their essence as well as their presence.

The variety of things that my job allows me to photograph keeps me constantly interested and focused on producing the best work I possibly can in any given situation. It’s such a privilege to be invited into so many people’s lives; learn new things every day; encounter new cultures and thought processes and open myself up to new experiences.

To see more of Clare’s photos, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Camelle Daley: The Clergy Couturiere

Taboo Issue Topic: Religion
Words by Linnea Zielinski
Photography by Clare West

After finishing her degree at the London College of Fashion, Camelle threw herself entirely into the label she started with a family friend. For more than two years, she knew she was draining herself, taking on not only design but marketing and finances for the infant company. Gone were the university days when she had time to flex her creative muscles, to cut a pocket differently and just see where the design led her. It was only after the pending arrival of a second child that she found the impetus she needed to let go of the company that had swallowed her.

Despite the opportunity to rest her strained creativity, letting go of that first business wasn’t easy. She wasn’t just freeing up her time; she was losing her business mentor.

The transition was eased with a humble request. She was asked to design a clerical dress for a  recently ordained youth pastor who was excited by her new job but underwhelmed by the boxy clerical shirt. She hadn’t been wearing her collar. Desperate to reconcile style with career, she turned to her friend for help. It couldn’t be too fussy, so Camelle focused on making small design changes. People raved about the result, an elegant A-line dress. The positive reaction illustrated just how long women of the church had been ready for a change. Not everyone was happy, though, and many were quick to voice their disproval.

In spite of the controversy, Camelle’s clothing line for female members of the clergy, House of ilona, was launched.

Want more on ilona? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Brian Hersch: The Guy Feature

Interview by Molly Hays
Photography by Mariah Shope

Hersch, whose wildly entertaining word game Taboo has sold 20 million copies (and counting) is founder and General Partner—and chief game guru—of Hersch and Company. His eponymous game design firm is heading into its third decade, boasts a backlist well in excess of 40 titles, and has booked retail sales north of $850 million. The man knows how to make play pay.

Fun and games aside, Hersch takes the business of play seriously. His back story certainly figures in. From a first career in real estate development, Hersch made the unorthodox jump to game design after recognizing a huge untapped market. Thirty years later, he continues to develop hit titles and successfully navigate a wildly dynamic gaming landscape. Here’s his story.

To read more about Brian Hersch and Taboo, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Jameson Ginger and Pear Coffee Cake

Words by Michelle Gayer
Photography by Pamela Sutton

Jameson Ginger and Pear Coffee Cake (Because Jameson is good at all hours.)

Jameson Ginger Syrup

  • 1 cup Granulated Sugar
  • 2 Tablespoons fresh ginger, grated
  • 1 cup Jameson Irish Whiskey
  • Scraped Vanilla Bean pod

Bring all three ingredients to a simmer. Stir until all the sugar is dissolved. Take off heat and let sit for 30 minutes. Strain through a fine mesh sieve.

Oatmeal Streusel

  • 4oz Cold Butter
  • ½ cup Brown Sugar
  • 1 cup All Purpose Flour
  • ¾ cup Rolled Oats
  • Pinch of Salt

Cut your cold butter into ½ inch cubes. Mix all ingredients until crumbly.

Flat Icing

  • 1 cup Granulated Sugar
  • 2 cups sifted powdered sugar
  • 2-3 tablespoons of Jameson
  • 1 teaspoon Pure vanilla extract

Whisk everything together until smooth. Add more sugar if too runny.

Crème Fraîche Cake

  • 8oz Unsalted Butter
  • 2 cups Granulated Sugar
  • Zest of 1 Lemon
  • 1 Vanilla Bean, Scraped. (Save your pod!)
  • 2 Eggs
  • 10 oz Crème Fraîche (or sour cream)
  • 2 ¼ cups Cake Flour (sifted)
  • ¾ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1-2 Ripe Bartlett pears, peeled and sliced

Cake Instructions:

Cream butter, sugar, zest and vanilla bean. Add eggs one at a time. Scrape your bowl! Add half of your sifted dry ingredients and mix until just combined. Add Crème Fraîche and mix on low until combined. Scrape your bowl again! Add the remaining dry ingredients and mix until just combined. Scrape your bowl one last time!

Pour batter into well-greased medium large bundt pan. Layer pears evenly on the top and push them down slightly so they are nestled in the batter. Sprinkle chopped candied ginger over the pears and cover everything with oatmeal streusel.

Bake at 375 degrees F. until cake tests clean when you poke a toothpick in the middle. About 45 minutes. If the top of the cake is getting too dark you can cover it with tin foil for the remaining time.

After Baking:

Allow cake to cool slightly before flipping it out of the pan and upside down onto the serving platter. Poke holes in the sides and the bottom of the cake and brush generously with the Jameson syrup. Repeat brushing it with the syrup every 15 minutes, 3 times. Save the remaining syrup for serving.

To Serve:

Flip cake onto your serving platter so that the streusel is on the top. Drizzle with flat icing. Top with more candied ginger.

Drizzle a small amount of Jameson syrup on each slice of coffee cake.  Enjoy!

Want more sweet treats? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Whiskey Drink: The Beautiful Little Fool

Words and Photography by Emily Vikre

2 oz Bourbon (I used Bulleit when I was developing it)

3/4 oz fresh grapefruit juice

3/4 oz Lillet Blanc

3 dashes citrus bitters

Shake these together with ice for 30 seconds, strain into a cocktail glass, and garnish with lemon peel (roll the lemon peel between your fingers over the cocktail to release the oils before dropping it in). If you feel daring, you can rinse your cocktail glass with a peaty Laphroaig before pouring in your cocktail.

Want more spirited recipes? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

How the Light Gets In

Words and Photography by Morgan Day Cecil

My husband and I have a story made for daytime television.

Whenever a new acquaintance asks how we met, I cringe for half a second, anticipating their reaction. I try not to assume they’ll think “Scandalous!” and kiss our friendship goodbye, but I fear it every time. Our “how we met” story is kind of scandalous, and, yes, the soap-opera parallels are obvious.

But our story is also the very thing that shines the brightest in our lives as a beacon of hope and love and redemption.

You want to hear it?

To read the rest of Morgan’s story, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Kendra Montejos: The Immigrant Educator

Taboo Issue Topic: Immigration
Words by Renee Boss
Photography by Sarah Jane Sanders

Clutching a small blue purse with a single coin inside, a gift from her Peruvian grandmother, six-year-old Kendra Montejos and her family boarded a plane bound for the USA. They touched down in a new country to a brand new life in a new language, their belongings fitting modestly into two large suitcases.

Kendra spoke no English when she started public school in Hopkinsville, Kentucky, but she was an eager student, and she was soon asked to help translate conversations between other families and administrators in her elementary school. The rural school system was unprepared for a growing population of Spanish speakers, due to the influx of migrant workers in the area. Kendra took notice, and it eventually became pivotal to her future career.

Curious about Kendra’s career path? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Krista Tippett: The Wisdom Seeker

Words by Megan Smith
Photography by Pamela Sutton

It’s unusually muggy for a September day in Minneapolis and hair around the city is paying the price. Krista Tippett’s red locks (so I’m told by her assistant) are no exception. Which is why when she darts in the back door of the large Minneapolis studio, behind schedule, she’s apologizing profusely for her tardiness.

Maybe it was just the light from the floor to ceiling windows facing Hennipen Street behind her, but I swear that this mother of two and recent White House Humanitarian Award winner standing in front of me in her smart black sheath dress, wedge heels and September hair, was also donning a halo.

She excuses herself for a moment, and while I finish slicing coffee cake for our afternoon chat, her footsteps echo across reclaimed flooring as she makes her way through the upstairs loft. Minutes later, she’s back on the couch beside me, shoes in hand. “I always have my shoes off here in the office” she confides.

I feel like I’m settling in for an afternoon with my sister.

Trying to tell the story of Krista Tippett within the confines of allotted magazine space is like trying to eat an elephant during lunch hour. Impossible. Her journey is vast and deep and complex, and her interests range from science and politics to history and Netflix show marathons. Her career path has taken enough twists and turns over the past three decades to send a resume writer running for the hills.

Yet, Krista remains grounded, real, funny,  sweet. She’s wickedly smart and keenly observant. And her laugh is as contagious as her humility.

Interested in reading more about Krista Tippett? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Candan Yazar: The Sobriety Savior

Taboo Issue Topic: Alcohol
Words by Esther Zunker
Photography by Merve Hasman

First published in 1939, Alcoholics Anonymous documents the organization’s 12 key concepts toward recovery from alcoholism and tells the stories of those who have overcome the disease. The book is considered the most widely used resource for millions of individuals in recovery.

Recovering alcoholic, Candan Yazar spent a year translating it into her native tongue.

At 72, Candan’s smile is infectious and warm, and her voice is full of hope. Rightfully so. She will celebrate 30 years of sobriety this year.

As she goes through such daily rituals as drinking coffee, reading the newspaper, visiting her grandchildren and taking a walk by the Bosphorus Strait in Istanbul, Candan thinks of those that are still on the road to recovery, for it wasn’t long ago when she was one of them.

She turned to alcohol while living in Brussels with her husband, ashamed of the way she depended on it, yet unable to give it up. Most disturbingly, she didn’t realize it was a disease that could kill her.

“I thought my liver was a sponge, and it wanted alcohol,” said Candan. “I was becoming crazy. I was very ashamed of myself, but I didn’t know what was happening.”

A knock at her door would change her life. Two women, who would later become her AA sponsors, had heard about Candan’s struggles through a mutual acquaintance and shared their own recovery stories with her over a cup of tea. “I sat with them and listened to their stories, and it was as if they were telling my own story,” Candan reminisced. “I was crying… I was very hopeless, but I begged them to take me to their AA meeting, where my sobriety started.”

Read the rest of Candan’s story by subscribing to CAKE&WHISKEY magazine or purchase the single issue here.

Maria Mejia

Taboo Issue Topic: HIV
Words by Bethany Miller
Photography by Sonya Revell

Maria Mejia is a powerhouse, even when she’s fragile. The deepest valleys that she has trekked are what make the mountains she is climbing so important. She’s a Sherpa, climbing them not just for herself, but for every person who’s ever heard the words “You’re HIV positive.”

Colombia born Maria is a 25-year survivor of HIV/AIDS. She is healthy because she takes care of herself: she has her daily dose of medication; she routinely sees her doctors; she practices positive thinking and nurtures her body with sleep, nutrition, and yoga. There are moments of fatigue and enervation, so she has learned when to say no and give her body rest.

Her definition of living a full life has much more weight than just physical health. Her strength stems from the love in her life, her travels, and a productive mission:  advocating for HIV awareness.

Those are her words, “productive mission.” I soon found that “productive” is an understatement.

Interested in Maria’s story? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

LeNora Fulton: The Native Leader

Taboo Issue Topic: Politics
Words by Laura Zolman Kirk
Photography by Keith Pitts

We found her by chance: a search for small-town female politicians. The more we researched, the more complex and diverse she became. “Surely this cannot be the same woman,” we thought. A run for president of the Navajo Nation, a mother of six , a grandmother to four, a member of the Navajo Nation Council, a unifying leader in her community and the current Apache County Recorder. Does a mother of six really run for president?

The answer we soon discovered was “yes.”

LeNora could easily be described as the Navajo Leslie Knope. You name it, she’s done it, with poise and a “that’d be fine” attitude. She is not the type of grandmother to sit around and let others take over the firewood delivery for her; she’s the one rolling up her sleeves to deliver it herself. She is a woman in the service of people: her family and her nation. What we need to do with our lives, LeNora told me through a tender smile, “is to help others, to love and have love in our hearts for other people.”

To read more about LeNora Fulton, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Marian Anderson: Ambassadress for All

Words by Lanie Anderson
Imagery provided by University of Pennsylvania Special Collections

We. The word can have powerful implications depending on its context, and so it did on April 9, 1939, when contralto Marian Anderson sang her own rendition of “My Country, ‘Tis of Thee” on the steps of the Lincoln Memorial.

When Anderson arrived at the third line of the familiar song, she belted “to thee we sing” rather than the original lyric, “of thee I sing.” The audience—a sea of tens of thousands that stretched from the steps of the Lincoln Memorial to the Washington Monument—might have considered the lyrics a misstep in her performance, but Anderson’s alteration was purposeful.

To read more about Marian Anderson, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Issue 6 – Editor Letter

The clock on the bedside table said 7 a.m. Much too early for this girl who had been up late the night before at an industry dinner.

I was three days into a conference in Washington DC and was slated to speak to a room of seasoned magazine executives after breakfast. But first things first. Wardrobe.

No-nonsense Banana Republic dress? Check. Conservative heels, not too high, not too flat? Check. A light coat of mascara and under eye concealer to play some “I feel so refreshed from a great night’s sleep” trickery from the stage? Check.

Hair…. Hair…..umm, nothing. An unfortunate wardrobe oversight, for sure, because I have quite the head of long, thick, unruly hair. Twenty minutes until the continental breakfast and I needed to think of something―pronto. My go to style in desperate times like these? The side braid. After a few failed attempts, I got it right. I reached into the depths of my makeup bag for a hair thingy. (What’s your name for it?)

I think you can see where this story might be headed. No hair thingy to be found. After a futile five-minute one-handed search through bags, pockets, zipper compartments and suitcases, a concierge request for a rubber band delivery would be next. When I opened the coat closet and voilà! A satin hanger. And not just ANY satin hanger; this satin hanger had a white satin ribbon bow wrapped around the hook.

With my one free hand (the other holding the end of my braid for dear life) I unraveled the ribbon and, with some pretty spectacular replicating ability, I might say, I tied it around the base of my braid into a perfectly dainty bow.

I looked in the mirror―and felt a tinge (understatement) mortified. Business dress, conservative shoes, ladylike makeup…and white schoolgirl, Pollyanna bow.

Awesome, Megan. Way to be legit among your new peers.

Feeling deflated, I weighed the ramifications of scrapping the entire idea. But time was not on my side and Lord knows I needed that coffee and dry muffin to keep me from a nerve-ridden dizzy spell on stage.

In that moment, instead of panicking, I paused.

Breathe in. Breathe out.

And in those few moments of pause two words came to mind: sweet and spirited.

And I smiled.

With my power suit ironed and my game face on, I had been verging on puking for two days as I prepped to speak to the decades of experience in the ballroom four floors down. But in that moment of culminated anxiety, my little white bow actually became a gift. A reminder of the sweet. The fun. The more lighthearted and less hard-on-myself ways I know I need, especially in moments of “work mode” like these.

The clock was ticking. I turned the Spotify channel to Katy Perry while adding the last swipes of makeup and final touches to my presentation and then jetted to my caffeine and bran.

An hour later, nerves subsided, I spoke to the publication pros, with my white satin bow borrowed from the hotel hanger and bright courage in my step. I was, in essence, silently preaching from the podium what this magazine…this mission…is all about: “blending the serious with the serendipity,” as one reader put it.

It’s so EASY to get wrapped up in the seriousness of business. There’s a reason the term is coined “serious business,” right? The goals, the juggling and balance, the presentations, the proper hashtag usage, a meeting’s productivity or lack thereof and the disappointments over excel spreadsheets. Even our victories can swallow up any bit of joy in a day when we use them only as strategies for reaching the next rung on the ladder.

But when satin bow moments happen, we need to grab ahold of those little gifts of whimsy and wonder. They do come along! Often! You must open your eyes and look for them. Because they have huge potential to impact the course of your day.

Had I worn a frumpy rubber band whose first life was wrapped around the morning newspaper in the lobby, I likely would have been disgruntled with my ‘bad start’ to the day and it would have showed. And I can promise you my smile wouldn’t have been nearly as big from stage, which ultimately gave others a reason to smile after that same late night party we all were dragging from.

Blackberry Smash

Recipe by Patricia Richards
Photography by Sarah Jane Sanders
Mixologist – Jeff Worden

4 Blackberries (medium in size)
1.5 ounces Fresh Sweet & Sour (**recipe below)
0.25 ounces Flavorganics Organic French Vanilla Syrup (Whole Foods Market)
0.25 ounces (heavy pour) Mathilde Blackcurrant Liqueur
1.5 ounces Gentleman Jack Tennessee Whiskey
Method: In a clean bar mixing glass, thoroughly muddle blackberries to pulverize. Add
remaining ingredients to mixing glass. Fill bar mixing tin two-thirds full with ice and
shake cocktail well. Double-strain the cocktail using a strainer to cover the bar mixing
tin, push through a fine mesh strainer in your opposite hand. Double-strain the cocktail
over fresh, cracked ice and garnish with a mint top. Serve.
*Note: Double-straining removes blackberry pulp, so don’t double-strain if you prefer
this pulp in your cocktail.

Want a new spirited recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Four Berry Champagne Summer Cake

Recipe by Candice Hinsinger
Photography by Melissa Becker 

After a long Chicago winter and chilly northern spring, I couldn’t wait to start introducing more citrus and fruit flavors into my sweets here at the bakery. This cake is perfection at the height of berry season. When you can have four berries rather than one, why not? The addition of
champagne in both the cake and buttercream gives this beauty a lovely effervescence and lightness that you wouldn’t normally expect from cake.

As delicious as it is gorgeous, this cake will certainly impress, but it is also easy to assemble! As always when baking, make sure to bring your ingredients to room temperature (ideally, overnight) before baking. This step helps every element blend together beautifully.

Champagne Cake

1 cup (2 sticks) butter, room temperature
3 cups granulated sugar
6 eggs, room temperature
4 1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 cup whole milk, room temperature
1 1/2 cups champagne (don’t use the good stuff, whatever is reasonably priced and on hand is just
fine)
2 teaspoons vanilla extract

Champagne Buttercream Frosting

1 cup (2 sticks) of butter, room temperature
6 cups powdered sugar
1/2 teaspoon salt
1/3 – 1/2 cup champagne

Berry Garnish

1 1/2 pints (3 cups) each of blueberries, raspberries, blackberries, and strawberries (some sliced)

Recipe

Preheat oven to 350 degrees F. Grease 3-8″x3″-round cake pans with a flavorless oil such as canola or vegetable oil. If on hand, line with parchment paper.
In the bowl of a stand mixer (or in a large bowl with a hand mixer) on medium speed, cream together butter and sugar for at least 2-3 minutes, until mixture is light and fluffy.
Add eggs—one at a time—making sure to fully incorporate each egg before adding the next.
With a fork, fluff the flour, baking powder, and salt together in a bowl. Separately combine milk, champagne, and vanilla into a measuring cup and give a light whisk.
On low speed, add half of the flour mixture until almost incorporated. Add the liquid mixture and blend until smooth. Add the remaining flour mixture and blend on medium speed until fully and smooth.
Pour the batter into the prepared pans as evenly as possible.
Stagger the pans in your oven so that each pan has air flow around it. Bake for 25 minutes, rotate,and bake for an additional 10-15 minutes or until the cakes are fully set and a small knife inserted comes out clean. emove the cakes and let cool in the pans on a rack until absolutely cool to the touch.
Meanwhile, make the buttercream frosting. Combine all ingredients in the stand mixer bowl, starting with 1/3 cup of the champagne. Start the mixer on the lowest setting and gradually increase as the ingredients start to combine. Add more champagne if needed. Mix until combined and light in texture.

Assemble the cake

Remove the cakes from the pans.
Using a large serrated knife, trim your cakes so that they are as flat as possible.
Set one of the cakes on your tray or platter of choice.
Fill a piping bag, if handy, with the buttercream. If not using a piping bag, use a clean spatula.
Pipe or spread a 1/2″-layer of buttercream on the first cake layer. Smooth.
Top with an assortment of berries to create a flat layer.
Repeat with the second and third cakes, frosting, and berries.
Create a beautifully tall pile of berries on the top of the cake.
Using a sifter, sprinkle powdered sugar over the top.
Let chill in the refrigerator for 1 hour before serving.

 

Want a new sweet treat recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Island Love

Words by Lanie Anderson
Photography by Jessica Hill

Imagine a wedding with a center aisle carpeted in leaves and colorful rose petals, gift bags woven by local indigenous women and stuffed with organic body products, ocean waves that welcome the processional, and an outdoor patio made ready for dancing with Chinese parasols hanging just overhead. More like a fairy tale than a reality, this is Larissa Banting’s standard for weddings in Costa Rica and those standards have made her wedding planning business an international success.

Launching a wedding planning company for the first time would have made most sense in her own backyard of Toronto, Canada. Unless you know Larissa. During the summer of 2001, she trekked with an Alberta-based film production company to Costa Rica and fell in love with Roberto Leiva, a Costa Rican actor. A year later she moved to be with him and in 2003 they married.

What her friends and family in Canada deemed crazy—Larissa didn’t know anyone in Costa Rica besides Roberto, had no job, and couldn’t speak the language—she considered adventurous. “I loved the weather, the people, and the country,” Larissa explained. “I wasn’t flighty. Something resonated with me that this was the right place to be.”

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Soccket To Me

Words by Robbie Clark
Photography by Jacklyn Greenberg

Kicking an Idea Around

As a very recent graduate from Harvard Business School, where she had the daunting challenge of running an innovative socio-tech company she founded while also keeping up with her obviously challenging course work, one would assume Jessica Matthews didn’t know squat about (let alone have time for) play.

But “play”–we’ll call it the pursuit of doing an activity just for the sake of having fun–was the crux of Matthews’ studies while in school (no, we’re not talking about Beer Pong or sorority formals) and it is the core concept behind her business.

On the surface, Uncharted Play, which now has its office in the Tribeca neighborhood of Manhattan, makes play things that in turn generate energy after they’ve been played with, such as the Soccket, a soccer ball that can power an accompanying LED lamp, and Pulse, a jump rope with an accompanying adaptor that can charge small appliances like cellphones. But the philosophy and mission behind Uncharted Play has more gravitas than producing a few volts from a lithion-ion battery: Matthews wants her company to inspire children to be the next generation of social inventors to challenge the status quo.

To read more about Uncharted Play and Soccket, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Ada: Enchantress of Numbers

Words by Dayna Brownfield
Artwork by Ann Shen

Walking down the rows of laptops, tablets and iPods at my local big-box electronics store, I am amazed at the tiny devices’ power and ingenuity. I grew up with computer-integrated classrooms and heard stories from my grandfather who, in the 60s and 70s, held meetings with his boss about “these new computer contraptions that can calculate large equations for the company.”

What you may not realize is that the creation of the computer began long before the twentieth century. In 1834, Ada Lovelace, a 19-year-old Englishwoman, took some of the first steps towards developing the fundamentals of modern computer programming.

To read more about Ada Lovelace, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

La Cuisine Paris

Words by Linnea Zielinski
Photography by Rebecca Plotnick

“We need to be sitting together over a bottle of wine,” Jane Bertch says as she launches into what can only be described as a dizzying leap from a 10-year banking career to owning and running her own cooking school. Her friendly jocularity is a serendipitous illustration of the driving ethos of her school―for all the glitz a French cooking school implies, classes at La Cuisine Paris are less like a meal at a Michelin-starred restaurant and more like a split bottle of wine at a corner café. You can be sure that’s intentional.

Tasting the Difference

French cuisine has the reputation of being elegant, refined, intimidating, and, if honest, probably a little elitist―something best left to graduates of culinary school and celebrated domestic mavens. For the gutsy home chef with enough gall to tackle classic French dishes, the food industry can seem rife with untouchable professionals feeding them wisdom from on high (or from the pages of embossed cookbooks that are doomed to gather dust).

To Jane, culture―even beyond food―is a composition of community members sharing how their families did things. French cuisine, like any other, is something composed in family kitchens, making it an art without pretense. Upon this belief, La Cuisine Paris has flourished. Where other chefs would lecture, Jane has hired teachers who engage their students, imparting accounts of their childhood kitchens, spoons licked from family recipes.

It is on this level playing field (why, yes! Food should be fun!) that classes are conducted. Chef-instructors at La Cuisine Paris engage students in two, three, even five hours of cultural exchange from which everyone emerges with a sense of camaraderie, and smelling strongly of butter. It’s this sense of the food being their food, not the instructors’ food, that Jane believes makes all the difference in students’ experience and taste.

If you doubt whether the taste of a buttery croissant can change just because of environment, think about eating it at your cubicle before starting work in comparison to the company it might keep beside a cappuccino at a café on the Champs-Élysées.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Flying Solar

Interview by Robbie Clark

In early June, Solar Impulse 2 made its inaugural flight, which lasted two hours. The vehicle’s intended mission, scheduled to begin next year, will take a little more time, since the charted course is to circumnavigate the globe.

Since the Golden Age of Aviation, a number of pilots or teams of pilots have cruised around the world to their own distinction, from the first round-the-world flight in 1924 by a team of four Douglas Cruiser biplanes (a 175-day voyage) to Wiley Post’s first round-the-world solo flight in 1933 to Capt. James Gallagher’s first round-the-world nonstop flight. If successful, Solar Impulse 2 and its pilots, Bertrand Piccard and André Borschberg, will add a new title to the venerated list: first solar-powered round-the-world flight.

Subscribe to CAKE&WHISKEY magazine or purchase the single issue here for the full interview with Bertrand Piccard and André Borschberg.

She’s A Mizzfit

Interview by Lina Fletcher
Photography by Caitlin Mitchell

Ever wished you could wear your favorite pair of yoga pants to work? Bianca Jade did…and now does. Once managing a successful career in advertising, Bianca turned her favorite hour of the day, her workout, into a full-time job. Now the go-to expert on fitness and fashion, Bianca, a.k.a Mizzfit, stylizes sportswear brands, tests new fitness trends, speaks on national TV shows, and motivates women everywhere to “break a sweat and look good doing it!”

Many of us juggling home and career consider gym time a luxury. What would you say to the woman who feels too busy to work out? 

The key is to schedule your  week in advance. That’s what I do. I sit down every Sunday night and look at my calendar for the week ahead and find 1 hour in every day from Monday to the following Sunday where I can fit in a workout. Whether it’s a studio fitness class, meeting up with a friend for a jog, or something more restorative and relaxing like yoga, I find the time. It’s really the only way to do it because if you leave fitness as your last priority, it always gets pushed to the end of your to-do list that day. I use the iCal calendar on my computer and once it’s logged and scheduled, there’s no turning back. It’s happening.

To read the rest of the interview with Bianca, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Difference

Words and Photography by Pamela Sutton

Difference: The One-Page Method for Reimagining Your Business and Reinventing Your Marketing
by Bernatte Jiwa

What if your business turned into wild success overnight all because of a story—your story?

Bernadette Jiwa is a freelance brand story strategist and author of best-selling marketing book Difference: The One-Page Method for Reimagining Your Business and Reinventing Your Marketing. The Difference Model is a new way of marketing: brand storytelling. No longer is marketing about tactics or labels; it’s about creating meaning in the lives of our customers through the art of storytelling. An engaging, true story that moves people to act, and fall in love with your idea. Jiwa sums up her short, but powerful book as one that “turns the old Marketing Mix model on its head. The businesses that have wildly succeeded in the past decade have done it by understanding their customers first, which enables them to create products and services for their customers.” By learning to see through the eyes of our another, Difference shows us how to transform our company from something that works from a distance to becoming a part of our customer’s own narrative.

Subscribe to CAKE&WHISKEY magazine or purchase the single issue here to read more from Bernatte.

Dreaming My Dreams With You

Words and Photography by Morgan Day Cecil

What was I thinking, sharing my heart with the world?

That afternoon in my daughter’s bedroom, I was ready to border up my sensitive soul, punch a motivational speaker in the nose, and forget about ever making a dime from my passion.

But quitting my dream wasn’t an option. Not because I said so (I was ready to fold), but because my husband said so. That day he knew who I was and what I really wanted better than I did. He knew, because two months earlier I had shared the dream with him.

Flashback to before the scene with the tears. The kids had just been tucked into bed and, curled up on the couch, I shared with him my desire to open an online shop featuring quote prints to start creating for the public what I had been creating for our home and for friends for years. Talking to him about my ideas energized me. I was excited. I was totally lit up. He loved seeing me so alive and told me so.

I carried a wishy-washy version of my small business dream for years, but, once I spoke it out loud and shared it with the person I love and respect most in the world, my dream became an online storefront, stocked in less than a month.

When we are dreaming alone, it is only a dream. When we are dreaming with others, it is the beginning of reality.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Artist Profile: Rebecca Plotnick

I was bit by the travel bug in 2003 when I studied abroad in college, and I started dreaming of becoming a travel photographer. Being laid off in 2008 was the push I needed to follow my dreams. I used airline miles and some of my savings to spend 10 days in Paris, photographing from morning until night. The best way to discover Paris is to get lost in the city’s streets. I returned from the trip energized and ready to start selling my work.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

An Ode to Farm Life: Erin Brennaman

Words by Kelli Loos & Linnea Zielinski
Photography by Jen Madigan

City girl. Country boy.
The age-old tale of young love between two people from different sides of the fence.
But this version has a twist.

This little girl loved horses. She dreamed of helping them. Vet school and then a practice of her own.

So after high school, Erin the city girl, left her home in the bustling Chicago suburbs for the expansive fields of Iowa to study Animal Science. The semester stretched. Lectures stalled. Erin’s mind wandered.

A mysterious country boy shone through the tedium, disappearing every weekend from campus, gone to his family’s farm 150 miles away.

Love blossomed. Eventually the city girl followed the country boy into his terrain.

The stereotypes were all true. Small town. One stoplight. Rumors swapped between friends. She thought she would hate it. But she was charmed. Washington County, Iowa.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Artist Profile: Clare Elsaesser

Five years ago I started my Etsy shop with the goal of making a living from my paintings, a barely utilized Bachelor of Fine Arts and a smattering of art-related jobs on my resume. I began supporting myself through sales from my paintings and their print reproductions. Over time, my subjects have evolved from animals to figures to wild abstracts.

With amazement, I watched the work and time I put into my shop grow into a lucrative business. The success of my business has given me happiness and a rise in determination.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Blushing Bride

Words by Patricia Richards
Photography by Sarah Jane Sanders

Ingredients

-1 oz. Drambuie 15 year Liqueur
-1 oz. St-Germain Elderflower Liqueur
-2 oz. Freshly Squeezed & Strained Ruby Red Grapefruit Juice
-0.75 oz. Freshly Squeezed & Strained Lemon Juice
-0.75 oz. Simple Syrup (Equal parts Baker’s sugar with water. Stir until dissolved.)
-3 Dashes Dr. Adam Elmegirab’s Teapot Bitters
-1 Drop Bittermens Hopped Grapefruit Bitters

Method

Combine the above ingredients into a clean, bar mixing glass. Fill your bar
mixing tin, two-thirds full of ice and shake well. Strain over fresh ice into a Collins glass.
Garnish with a long, fresh swath of grapefruit peel. Serve.

TIP: Adjust the simple syrup as desired, depending on your personal palate as well as the
sweetness level of your fruit.

Want a new spirited recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Jameson’s Carrot Cake

Recipe by Megan Smith
Photography by Sarah Jane Sanders

Jameson, our trusty mascot, has a weakness for carrots. Go figure.
Our weakness lies more in this tropical cake than the carrots. Go figure.
This cake is a showstopper. For years it has made appearances at wedding showers, birthday parties and backyard gatherings up and down the Eastern seaboard…often with Jameson the bunny in tow.

Ingredients

Cake

2 1/3 cups all purpose flour
1 cup unsweetened flaked coconut
3 teaspoons ground ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained

Frosting

3 8-ounce packages softened cream cheese
1 ½ sticks unsalted butter, room temperature
1 cup powdered sugar
¾ cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract

Preparation

For Cake:

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Line bottom of pans with parchment paper. Combine 1/3 cup flour and coconut a bowl.
Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time,
beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-flour mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For frosting: eat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and vanilla. Chill until firm enough to spread, about 30 minutes.
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Chill 1 hour.

Want a new sweet recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Gold Medal Work Ethic

Words by Kaelan Hollon
Artwork by Roberta Pinna

As a rule, divers are a little bit crazy. Surely it must be lunacy to careen headfirst off a thin slip of steel lodged thirty feet above an unforgiving expanse of water while the world watches. Among Olympians, they are the snipers of summer sportsmen; sliding into big water 35-40mph with surgical accuracy in the midst of calmly-focused triple backflips.

Diving is a loner’s hobby and the sport doesn’t afford missteps. Mistakes in diving means broken arms, broken feet, concussions and sprains. Competition starts early to separate the average from the great; while most other children are playing ‘everyone-wins’ tee ball, the elementary school Olympic set are already enduring hours of workouts and a steadfast diet. It is a merciless sport; anything short of perfection demands a gentle secession into the loam of mediocrity, an early retirement of Olympic daydreams. There are hundreds of thousands of average divers, and several hundred very good ones. There are a few that make you gasp with their perfection―only a slim handful are considered that good. But Vera Ilyina is that good.

Watching footage of her gold medal performance in the 2000 Olympics, Ilyina emerges from the water with the serene wisdom that comes from perfect athletic confidence, baptized in the glory of roaring, televised millions and rippling in her strength. She wastes no movement; there isn’t so much as a twitch that is out of her control.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Beauty in Brokenness

Words and Photography by Annie Kruyer

Kintsukuroi, ‘to repair with gold,’ is the Japanese art of repairing shattered pottery and ceramic vessels with gold and silver, understanding that the piece is more beautiful for having been broken. I had loved this practice long before it would resonate fully in my own life. But instead
of gold, I would use the gift of light, both physically and spiritually, to mend and bring beauty to all my broken places.

I am an artist. An artist that takes photos. Although formerly trained in Fine Art and Illustration, photography is my first love as my medium of expression, for it so eloquently speaks the language of my soul and frames the complex working of intuitive feelings into something I can reflect on. The word photography comes from the Greek word phos meaning light and graphos meaning writing, which loosely translates to ‘writing with light.’ How beautiful. Writing with light.

Looking back to the months before life as I knew it would change forever, I now believe that on some subconscious, perhaps spiritual, level, we know or are prepared for a death or a parting of a loved one if we knew to pay attention to the signs.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Tea Time

Words by Virginia Myers & Megan Smith
Photography by Jesse Fox

In 2010, Heather Howell was wooed away from her job in talent acquisition for a Fortune 100 company and charged with the task of taking a small farmer’s market product to a nationally recognized and distributed brand. She had no beverage, bottling, distribution, or start-up experience. A deterrent for some, perhaps, but Rooibee Red Tea’s investors believed this former Division I athlete, no stranger to competition, was the secret ingredient to the tea’s success.

The million dollar question for any brand stepping into the marketplace is ”how do I get recognized?” Heather, now Chief Tea Officer of Rooibee Red Tea, knew the company’s only chance of a little known tea leaf product becoming a household name was to focus time and energy on three objectives: strategic store presence, stellar people, and spot-on public relations. “My first goal was to find the best team I could in the food and beverage space,” Heather said. “I knew we needed hearty team members to take Rooibee Red Tea to the next level. The beverage space is dog-eat-dog and there are some big dogs there reluctant to give up market share. To survive in this industry, you have to be scrappy.”

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Imogen Cunningham

Words by Pamela Sutton & Laura Zolman
Photography by Imogen Cunningham

“So many people dislike themselves so thoroughly that they never see any reproduction of themselves that suits. None of us is born with the right face. It’s a tough job being a portrait photographer.” – Imogen Cunningham

The turn of the 20th century in America was not quite ready to embrace working mothers, let alone an avante-garde photographer. Yet over the span of a 70-year career, Imogen Cunningham, with her artistic talent and willful independence, overcame the obstacles of a steeply patriarchal society, a male-dominated photography industry, and the critics of her day. Known for her botanical, nude and portrait photography, she became one of the finest and most sought after photographers in American history.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Youth Uprising

Words by Lanie Anderson
Photography by Rebecca Drobis

Hiking in the mountains of Rwanda, snowboarding along the Eastern seaboard, and paragliding in Ecuador, Sarah Green doesn’t necessarily consider herself a risky person. But her track record begs to differ.

Recognized by President Obama for her work as a young entrepreneurial leader in 2012 and 2013, this humble North Carolina native has a running list of accolades in entrepreneurship that she rarely touts. Instead, it’s her wide eyes and sense of conviction that reveal her true purpose in what she does. The deepest desire to see others’ dreams realized and value reclaimed.

A 2009 graduate of Appalachian State University, Sarah turned down a cozy job with an accounting firm in Washington to teach entrepreneurship classes in Uganda, a country to which she says she owes her “life’s career trajectory.” After returning to the United States, Sarah cofounded Empact, a powerful organization that exposes young people to entrepreneurship and helps cultivate mindsets that alleviate poverty around the globe. Recently Sarah said goodbye to her role with Empact to focus on her first love: social entrepreneurship and international economic empowerment and development.

To read more of this article and the full interview, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Creatures of Habit

Words and Photography by Pamela Sutton

Whether we realize it or not, we spend most of our day on habitual autopilot. This is not necessarily a bad thing. In fact, habits actually can provide a lot of freedom. We type emails effortlessly without glancing at the keyboard. We enjoy a bike ride because we pedal without thinking. We can multitask at work or while caring for our children, and get up in the morning, heading straight to the kitchen with no other thought than “strong coffee, please.”

Although habits can be a good thing, most of us have some habits we’d like to break, and new habits we’d like to make. Understanding how habits work allow us to become more productive and achieve greater success in both our personal life and business―whether we want to diet, start running every morning or create a more productive working environment.

In his New York Times Bestselling book, The Power of Habit: Why We Do What We Do In Life, Charles Duhigg dives into scientific discoveries surrounding habits and reveals human potential. We meet Eugene, who learned to create new habits after memory loss. And discover how Michael Phelps won a world record even though his goggles filled with water. We are given insight into how organizations, like Starbucks, have achieved success by embracing organizational habits, or “routine.” And how Target knew a teenage girl was pregnant, through her buying habits, before she’d even told her parents.

To read more of this article and the full interview, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

A View From the Hill

Words by Ann Sullivan
Artwork by Gooseberry Press

Few sights in our capital city are as breathtaking as the cherry blossoms blooming on the Potomac with our nation’s monuments and memorials as a backdrop. April is the time of the year when the cherry blossoms pop. But the question is when. Timing Mother Nature’s annual Washington festivity is unpredictable and local meteorologists are devoted to predicting when the trees will bloom. The Cherry Blossom Festival depends on it, as does the influx of tourists that boost Washington’s economy in the spring. Conversely, the blossoms do not stay very long and spring rains can make the displays even shorter. Timing is everything.

Those conditions sound much like the environment on Capitol Hill. Timing is everything. Issues do not have a long shelf life and many resources are spent on trying to figure out when the time is right for action, because as we know, policy changes make a big impact on the nation’s economy.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Curating Your Memories For Better Relationships

Words and Photography by Morgan Day Cecil

I live in Portland, Oregon, a city full of hip, young artisans, craftsmen, and entrepreneurs who all seem to be curating something.

There are folks in my town who curate donuts. Plenty who curate motorcycles. Lots curating leather goods and Pendleton products. And, of course, coffee and beer.

But curating isn’t unique to Portland. In fact, “curate” has become a marketing buzzword for those with blogs, websites and company Pinterest boards.

My husband and I also curate, leading workshops to help couples create a life of true romance and meaningful adventure together. One of the first lessons we teach is the art of curating memories.

The verb, to curate, comes from the noun, curator, which literally means, “one who manages or oversees, specifically as the administrative director of a museum collection or a library.”

We manage the objects we put on display in our home. We oversee the shoes stacked in our closet. We thoughtfully collect books and wine with the heart’s desire to collect meaningful things so those meaningful things can be properly appreciated.

The mind is a mysterious thing. It possesses so much power and capability and also so much tendency to sabotage. A relationship is made marvelous or miserable first in the mind and then in the home.

To read more of this article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Artist Profile: Roberta Pinna

My work celebrates beauty. I use the female figure because, as a woman, that is the lens through which I observe the world and the human condition. Although my figures are often isolated and denied any identity or relation with their environment, I conceive each of them as part of a matrix in relationship to one another. The “Divas” series best expresses my intention: the beauty of the body’s performance of a plunge and the human ability to turn a fall into a flight.

To read more about Roberta Pinna, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Alton Brown

Featured

Interview by Megan Smith

The word on the street is that cooking shows bored the heck out of Alton Brown and he thought he could do better. Taking his film background, he headed off to the New England Culinary Institute to hone his skills and eventually landed on Food Network. It’s a rarity to meet someone that actually goes after a big dream, and even rarer when that big dream becomes the exact reality hoped for. What made that possible? Guts? Instinct? Drive? For Alton, it was “Simple. Just a lack of other choices.”

To read the rest of the article and the interview with Alton Brown, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Soar: The Misty Copeland Story

Featured

Words by Molly Hays
Photography by Jacklyn Greenberg

“I’ll bet you didn’t know that I could fly,” Misty Copeland writes in Life in Motion, her recently released memoir. “I can bounce into the air, then float there a little while before lighting, softly, on the stage.”

Simple, no?

But, of course, we all know that ballet is the art of rendering the excruciating, effortless; the utterly grueling, exquisitely graceful. And this for the ordinary ballerina. Misty Copeland, described by many accounts as the first African American female soloist for the American Ballet Theatre, is anything but ordinary, even in the extraordinary world of classical ballet.

Packing, Scrambling, Leaving
In the rarefied world of classical ballet, there’s no one path to the top. Still, Copeland’s road stands among the least traveled.

The fourth of six children, Misty Copeland was born into a family as tight-knit as it was itinerant. From age two, Copeland writes, when “my mom squeezed our lives onto a bus headed west, our family began a pattern that would define my siblings’ and my childhood: packing, scrambling, leaving—often barely surviving.” Dramatic? Yes. Though the next sixteen years would only prove more so.

To read more about Misty Copeland, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Artist Profile: Jacklyn Greenberg

Jacklyn’s edge lies in her unique ability to engage and connect with people on a level that delves beyond the surface and into the deeper realm of energy and emotion. This comes, in part, from her extensive travels and immersion in foreign cultures with extended stays overseas in Italy and Australia. After earning degrees in both fine arts and environmental chemistry, she decided to follow her passion and add her intense voice with her inherent air of hyper-realism to the photography world.

To read more about Jacklyn Greenberg, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Issue 5 – Editor Letter

“She stood in the storm and when the wind did not blow her away, she adjusted her sails.” Elizabeth Edwards

When this magazine was birthed I was living a comfortably predictable life in Kentucky with three small boys and a hardworking husband. By all accounts, I was the traditional stay-at-home mom. Over the course of a decade I created a haven for friends and family. We hosted dozens of parties each year under the big maple tree in the back yard. I started a blog to chronicle all those milestones in a mother’s journey. I kept myself challenged by upping my domestic know-how and eventually became a businesswoman by profiting on those skills.

When the idea for CAKE&WHISKEY came to me like an Oprah “ah-ha” moment nearly two years ago, it was unforeseeable how much the skill of adaptability would need to be cultivated (sometimes internally kicking and screaming) if I were to see this idea through.

No longer was my morning coffee the first thing that got me out of bed, for a rigorous schedule that started well before the boys tumbled down the stairs for breakfast became the new norm. And no longer was this slightly-introverted girl able to slip quietly into preschool to pick up my son, for national speaking engagements pushed me far outside my scope of ease. And no longer was I able to devote the same energy to keeping up with friends as nights and weekends became my ‘no phone’ time, allowing me to wholly focus on my family. Ultimately those adjustments, ever so slight, became the crucial catalyst that allowed the potential for CAKE&WHISKEY’s growth possible. Without them, you would not be reading this letter.

This morning I write this from a small hotel room. It’s before dawn and I’m barely tapping the keys as to not wake my sleeping boys and husband beside me. For the next three weeks this hotel room will be our home as we head into the biggest transition as a family, to date.

That maple tree we hosted dozens of parties under is now someone else’s maple tree. The neighbors we shared garden bounties and baked goodies with for many years are no longer our neighbors. The life and business we built in a sleepy Southern town now needs to be cultivated in a northern city we had never set foot in before. Things change in life and business. Malleability becomes a necessity.

By nature, we tend to buck change, even though what we want more than anything in life is to not remain the same forever. We’re funny creatures that way.

As each feature story in this issue came across my desk, the theme of adaptability and ultimately, resiliency, became my take away. Maybe because as I was reading these stories, I was looking deep for my own source of resiliency and strength. We do tend to glean nuggets of wisdom where we need it most, don’t we?

This magazine gives voice to the stories of businesswomen who are on a journey. And that would be each of us. It’s what we relate to, because no one lives a simple life. We all face tragedy and heartache and chaos at some point and although it may pale in comparison to those you’ll read of Misty Copeland or Annie Kruyer, when read through the lens of your own story, whether now or in ten years time, the messages resonate deeply.

I am certain that we can learn from and champion each other when we understand that every woman we meet in the boardroom, the locker room, the school parking lot and the negotiating table is likely also adjusting her sails to weather a storm.

Instagramming France: The Cartier Women’s Initiative Awards

Journaled and Photographed by Megan Smith

October in Paris sounded like a dream.
Snuggled under the covers of my chic hotel room’s bed, the balcony doors flung open wide, I could hear the tables and chairs of the bistro below being set out on the sidewalk. I breathed deeply the crisp autumn air and gently pinched my arm, smiling as I realized Paris in October actually wasn’t a dream at all.
Even an Audrey Hepburn film marathon couldn’t have prepared me—a well-seasoned traveler—for my first trip to France. It was perfect. Those quaint Parisian cafes do exist. Lunchtime really does last for two hours. Coffee tastes better. So does the wine. And croissants really can be eaten every morning without the fear of weight gain. The Eiffel Tower is bigger and more spectacular in person. The Champs-Élysées truly is the most beautiful avenue in the world. And everyone is nice. Really nice. Even if you don’t speak French.

But I had come to France for more than baguettes and café au lait. I had come to witness something much more magical: to watch 18 remarkable women from 14 countries participate in an entrepreneurial competition like no other. I had come to witness the sharing of ideas and watch the common threads of entrepreneurialism and altruism weave together in an interlinking chain. The impact will be felt worldwide for a lifetime.
I had come to the Cartier Women’s Initiative Awards.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Fit to be Tiled

Words by Katie Shoultz
Photography by Chelsea Brewer

With its expression of culture, landscape and time, almost every iconic American building has an artistic commonality with one another. A shared secret among their walls and floors, their staircases and ceilings. These pieces of brick and mortar are part of the very soul of a structure.

The uniqueness of handcrafted artisan tile rose to popularity during the Arts and Crafts movement of the early 20th century as a recoiling against the mass-produced, cookie-cutter tile designs of the Victorian period. Fast forward several decades and present-day tile is largely produced by robotic machines in assembly lines. Today, the Tile Council of North America reports a mere 35 handmade tile artisans crafting these pieces of utilitarian beauty.

Combining her own passion for handcrafted tile with a steadfast desire to revive the support of local artisans, Minnesota native, Lee Nicholson, founded the popular West Hollywood tile showroom known as Filmore Clark.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Mad Success: Lucinda Scala Quinn on Management, Martha, Motherhood, Men, and Improvising a Life

Words by Molly Hays
Photography by Jacklyn Greenberg

If a proper success story should read like a résumé, all steady build and single-minded trajectory, don’t tell Lucinda Scala Quinn. In 2000, she was home full-time with her three young sons, “fully immersed in motherhood.” Today, she’s a four-time author, entrepreneur, television host, and Executive Food Editor at Martha Stewart Living Omnimedia. “My life has really been an improvisation,” she says. Clearly, this hasn’t been an issue.
In the Beginning
Looking back, it’s easy to see the underpinnings of Scala Quinn’s success. Growing up, good homemade food was the norm, and the glue that gathered extended family together. “I was in an environment that felt good. I felt safe and secure and nourished.” Add to that the “social interactions with multiple relatives, and it just felt amazing to be IN it.”
Small surprise, then, that she began cooking professionally as a teenager. She enjoyed it, excelled at it, moved to New York to pursue it, and then? Walked away. When her sons were born—she has three, Calder (26), Miles (22), and Luca (19)—she switched gears. “I just had this gut sense that I really needed to be rooted where I was.” Freelance writing and odd catering gigs aside, she left the fast track to be home with her boys.

It wasn’t easy.

To read the rest of the article, subscribe to CAKE&WHISKEY magazine or purchase the single issue here

Issue 4 – Editor Letter

I boarded the plane leaving Charles de Gaulle Airport, bound for the rolling pasture hills of Kentucky and home to my husband and three boys. I was tired from endless days of walking the streets of Paris (pitiful, right?) and looked forward to the next eight hours of mindless movie watching and snoozing.

I sorted my must-haves for the flight ahead and plopped down in my seat. Next to me sat a man who hadn’t looked up since my arrival.

I’m all for quiet travel. In fact, I welcome it. Yet I couldn’t not break the ice with a smile, hello and witty quip about the long trip before us to the man in the window seat. So ahead I forged with my quip to the quiet one beside me.

An American expat living in France, Don was a businessman traveling back to the states for work. We were, by all accounts, a very un-likely pair to connect. Yet we did. Instantly. Occasionally I would see fellow passengers glance our way as our initial hesitant hello grew over the hours to some of the best conversation I’ve had in a really long time.

Maybe you’ve had this same experience before. One of those rare moments when you know the right person has crossed your path at just the right time in life. They, without knowing, speak deeply to what your mind and soul need to hear. That was the gift Don gave me over the Atlantic.

Business concepts, strategies, hesitancy and self-doubt were secretly becoming all-consuming (maybe you know the feeling?) and I was struggling for clarity. Don, in the final years of a long-term career and one who has both succeeded and failed, learned and grew from it all, listened as this blonde-haired stranger poured out her entrepreneurial insecurities to him. He mostly listened and sagely shared wisdom with me. We talked about expectations and pressure and the enormity of responsibility when diving into the unknown. He nodded his head in agreement often and generously shared kind smiles and reassuring words.

Weeks have passed since that flight and still his words and actions play in my mind. Without him ever knowing, they’ve helped re-instill confidence in my goals and dreams and given me clarity for the journey ahead.

Man: Friend or Foe? I smile each time I read the cover because depending who I ask, the answer will most definitely (and likely with lots of back story, bias, sentiment and reasoning) be different.

This magazine was birthed out of a passion to share the stories of businesswomen worldwide, encompassing all points in the journey and not respective to any particular walk of life. And as much as this is a magazine about women, we will never discount the role that men play in our journeys. Because their role is vital, if we allow it. We must allow it.

Women. We sorta rock, don’t we? I’ll save some precious retail space called ‘word count’ by letting you fill in the blanks on why, although my daily to-do list is proof enough that I could run a small country effectively and still provide a home cooked meal at the day’s end. And when I start to forget what I’m capable of, there are plenty of reminders everywhere I turn–from NY Times bestsellers to motivational TED talks that tell me, ad nauseam, it’s true. I rock.

As a businesswoman, I love businessmen. In fact, I am a better businesswoman because of them. They help sharpen our skills by countering our objectives. They challenge our thought pattern (remember, they are from Mars) and help us see things from a new vantage point. They can teach us how to command attention in a room, if need be, and they can walk us through the art of closing a deal when our strength is merely making a new friend across the table (ok…I’m speaking for myself on those last two).

Almost weekly I am asked about this whole concept of cake and whiskey. The sweet and the spirited. The culturally feminine and the culturally masculine. Our events nationwide, where we indeed eat cake and drink whiskey, are for women, because as women we DO derive energy and strength from one another. Yet, to see man as an adversary (which unfortunately is the underlying current in some women-based circles) negates the benefits men can offer us and our careers.

A friend and colleague explained his point of view: “Often we as men are criticized for our oppressive policies and actions intended only to put the woman down.  In that way, I feel some women take this sentiment to the natural conclusion that they don’t need man, any man, to be successful. While it is in an ambitious woman’s best interest to stand out on her own, she’d be doing a tremendous disservice to cast aside men who have the ability to help. Like any civil rights movement, you need support from leaders within the majority to move forward as a minority.”

This letter is not an attempt to dialog about glass ceilings, gender equality issues or suppression. Terrible circumstances exist for women around the globe that need our compassion and our action. But my hope is that for us who have the freedom to explore our careers and take on challenges in life, we’ll seize the opportunities around us to learn from and work alongside the maddening yet amazing species called “men.”

And I hope someday soon you’ll get the rare opportunity to sit by a quiet fellow with loads of insight and encouragement. Go ahead. Take that leap and break the ice with a smile and a witty quip.

June’s Coconut Pound Cake

Recipe by June Jacobs
Photography by Sarah Jane Sanders

I grew up in a family that didn’t like, eat or serve coconut. And that was really hard for a coconut lover like me who used to save my pennies so I could buy a Mounds bar! This moist cake was the last recipe in my cookbook, Feastivals Cooks at Home. Years ago, I went to a potluck party of cooking teachers where Carmen, a friend of mine, brought this cake. Instant love. She shared the recipe and the rest is history. I think I’ll be remembered for this recipe whether or not I want to be. It has become my favorite cake, and it’s most requested by my favorite person to cook for.

Coconut Pound Cake

Makes one 10-inch tube (or bundt) cake or two 9×5-inch loaf cakes

Ingredients
1 pound unsalted butter
2 cups pure cane sugar
2 cups flour (divided in half)
6 extra large eggs
7 ounces shredded, unsweetened coconut
1 teaspoon pure vanilla extract

Method
1. Preheat the oven to 350 degrees F. Make sure the rack is in the center of the oven.
Grease and flour the pan(s).
2. Cream butter and sugar until light and fluffy (Carmen says “as a shampooed cat”).
3. Add one cup flour and beat some more.
4. Meanwhile, add the vanilla to the eggs (in a separate bowl). Then add eggs one at a time to batter, beating well after each addition.
5. Now mix coconut with the remaining one cup flour and add to batter, using a wooden spoon to incorporate. Pour into desired pan(s).
6. Bake about 45 minutes to one hour. Be sure to test with a cake tester or long toothpick to be sure it comes out clean when inserted in the center of the cake. [If it doesn’t come out clean, leave it in a few minutes longer!]

The Glaze
1 cup sugar
1/2 cup water
1 teaspoon pure extract (almond or vanilla–be inspired)

Method
1. Combine sugar and water and simmer for 10 minutes. Remove from heat and add extract. Glaze is now ready.
2. When cake comes out of the oven, poke holes through cake with skewers and pour glaze on while cake is warm–while the cake is still in the pan. Don’t remove the cake from the pan until it is completely cool.

Teacher’s Tip: This cake is best 24 hours after baking. But it generally won’t last until then, so bake two and eat one warm and hold the other until the magic 24 hours is up! (per Carmen Cook’s instructions)

Want a new sweet recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Highland Holiday Recipe

Recipe by Patricia Richards
Photography by Sarah Jane Sanders

Ingredients

-1.25 oz. Dewar’s Highlander Honey
-0.5 oz. Disaronno Originale
-0.5 oz. Freshly Squeezed & Strained Lemon Juice
-3 oz. R.W. Knudsen Cider & Spice 100% Juice (no sugar added) (Whole Foods Market)
-3 Drops Bittermen’s Xocolatl Mole Bitters

Method

Combine the above ingredients into a bar mixing glass. Fill a bar mixing tin, 2/3 full of ice and shake cocktail. Strain over fresh ice into a double old fashioned glass.
Place a half orange slice and a long cinnamon stick, long enough to use as a stirrer, inside glass. Gently stir. Serve.

Want a new spirited recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Salt of the Earth: Sarah Sproule and her Rooftop Salt Garden

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Words by Megan Smith
Photography by Jacklyn Greenberg

For a seemingly unending rainy streak in NYC, even the gloomy skies can’t keep Sarah Sproule from smiling ear to ear as she climbs into the booth of the crowded midtown Starbucks to meet me for an afternoon coffee and chat. She’s due to bartend around the corner in a couple of hours (job #1) and she’s just come from checking on her salt (job #2).

That’s right. Salt.

This wide-eyed beauty with her pixie haircut and girl-next-door charm makes salt. From Atlantic seawater. On a music school rooftop in Chelsea. Go figure.

This is not the umbrella girl on blue cylinder kind of salt your mom bought for a few cents in the spice aisle. Urban Sproule salt is the good stuff. The chunky, fancy salt that Food Network chef wanna-bes swoon over in Williams-Sonoma catalogs and try to justify purchase of in their Thanksgiving spending budget.

In an unregulated segment of the US food industry, Salt Monger Sarah is making the rules up as she goes. A chef by trade, she worked in the kitchen of famed Colicchio & Sons, later moving out West to manage an elite country club kitchen before settling back in NYC to teach cooking classes at Union Square Greenmarket and moonlight as a bartender.

The notion of salt-making came about rather experimentally, actually. With an idea, a plastic bucket and an outing to the nearby shoreline, Sarah wondered if a recent story she’d heard about Dead Sea salt was possible in her own backyard Atlantic. With childlike curiosity, she waded into the water, filled her bucket with the murky saline liquid and headed home. Days turned into weeks where the bucket of ocean water, left outside her tiny NYC apartment, sat.

And sat.

And sat.

Slowly evaporating until the water was gone. And when peering into the bottom of the bucket, Sarah found what she was hoping for: salt. “It really was just a bunch of commonsense,” she said matter-of-factly. This, coming from a 20-something-year-old who has created, quite possibly, the first rooftop salt garden in the world. Her excitement is contagious as she recounts the details of her discovery.

For Sarah, the journey hasn’t been so much about a sodium curiosity but rather a passion for locavorism. She preached and promoted local farmers and growers in the New York area during her cooking demonstrations and, as most chefs do, finished each dish with a sprinkling of salt. Salt from somewhere else.

Once the solo bucket salt experiment proved successful, Sarah’s gears started turning; wanting to make more. For herself and (was it possible?) enough to sell at her Greenmarket class each weekend. “I knew I needed sun and wind for evaporation and, more than anything, space.” Space in midtown Manhattan? A contradiction if there ever was one. As chance would have it (in one of those Six Degrees of Kevin Bacon sort of ways), Sarah found space to make her salt on the rooftop of a music school in Chelsea, and in the summer of 2012 began construction of an 8×12 greenhouse, hauling several hundred evaporation bins, water barrels, shelving and supplies up to her own Big Apple Shangri-La.

But beyond sun and wind and space, the most crucial element is seawater. Local fishermen Charlie and Glen have that covered. Each Saturday they bring 125 gallons from the purest waters 30 miles east of Montauk, NY to the Brooklyn Borough Hall farmers market where Sarah and her husband lug it back to Chelsea and up 13 floors to the greenhouse.

Clearly, Sarah Sproule is no slouch. This girl has got some gumption and drive. After building that greenhouse, she went on to source handmade glass jars with cork lids and design labels for her company, aptly named “Urban Sproule.” And in spite of her trailblazing ways, she desperately wanted the A-OK from someone….anyone before presenting her product to the public. “Because salt-making isn’t really regulated, no one really seemed to care what I was doing.” Weeks of phone calls and attempts to get a food related government agency’s seal of approval, failed. No one came. Undeterred, she went a little unorthodox (pardon the pun). “I figured, what could be better than being declared kosher? I called the Orthodox Union and asked if they would come. I think they thought I was crazy; they had never heard of, let alone approved, rooftop salt before. I was so nervous about that inspection. The OU is a world renowned and respected agency!”

Sarah passed inspection that day and received Kosher Certification from the Orthodox Union in April 2013.

Today, Urban Sproule boasts of eight salt flavors in its flight. With infusions like celery, Thai chili, grilled ramps and black squid ink, Sarah is bringing her impressive Atlantic amalgamates (of a Michelin starred restaurant quality) to the everyday cook.

There have been many lessons learned along the way, none more valuable than that of patience. Sarah’s business relies most heavily on something there is no control over: the weather. For this girl that never sits still, “making salt is definitely a test of my patience. Salt is telling me to chill the hell out.”

 

 

 

 

 

 

Hovding: The Invisible Bike Helmet

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Words by Robbie Clark
Photography by Jesse Fox

When the Swedish government passed a law in 2005 making it mandatory for children under the age of 15 to wear bicycle helmets, many were concerned that the law would be expanded to include adults. Worries about their civil liberties and big government’s encroachment into their private lives were troublesome, but what worried them the most was the thought of becoming a nation forever cursed with flat, lifeless “helmet hair.”

These fears were well-grounded, according to Anna Haupt, cofounder of Sweden-based Hövding helmets. She says bicycling culture is ingrained in Swedish culture, with nearly 80 percent of the Scandinavian country’s population using bicycles as a mode of transportation, be it commuting to work, riding to school or pedaling into town from the countryside.

“And we saw this law as a threat to us,” Haupt said in excellent English during an interview via Skype. “If the law was also going to include adults in the future, we hated the traditional helmets because they were geeky and destroyed the hair.”

Necessity may be the mother of invention, but vanity is a close cousin, and Haupt and her colleague, Terese Alstin, decided they were going to revolutionize the helmet industry and preserve Sweden’s fondness for bicycle dependence. And spare millions of people from potential bad hair days while they were at it.

As a response to the 2005 helmet law, Haupt and Alstin, while studying industrial design at Lund University in southern Sweden, developed a master’s thesis exploring the idea of an “airbag helmet” that would only deploy in the crucial split seconds following a collision, much like the airbag in an automobile.

“We needed to employ a lot of people during those years, of course, because we couldn’t do everything ourselves,” Haupt remembered. “We needed the best mathematicians, because everything that we needed was not invented yet. We needed a new algorithm that was far from the car industry algorithms. We needed an airbag that was three-dimensional, which in most cars the airbag isn’t. And it needed to hold and withstand multiple hits in one single accident, so it needed to withstand full pressure for several seconds, which normal airbags don’t have to do.”

Seven years and thousands of crash tests later, Hövding was created and certified as a safety product in Sweden, as well as in all of Europe. The company hopes to eventually have the helmet certified in the United States.

The company, which now employs 16 people with an arsenal of varying skills and expertise–engineers, marketers, finances, customer service–in Malmö, Sweden, has also found distributors and retailers in all of northern Europe, as well as Germany and Austria (and even Asia, with the helmet hitting the streets of Japan in October).

Initially, Hövding was a hard sell, as is any radical new contraption (let alone with a price tag of nearly 400 euros), and many distributors and retailers were hesitant to face the liability of putting an unfamiliar safety device on the heads of their customers.

“It took us actually a long time to find the retailers and the distributors, because they were more afraid than the actual customers of this completely new invention,” Haupt said. “Is it really going to work? How do I know that it’s going to inflate in an accident? Are people really prepared to pay for this kind of product? It took us a lot of time to convince the retailers that this was the future of helmets.”

“Hövding always raises a lot of questions about [its ability to work]. It’s much safer than traditional helmets in many aspects, and that’s something that is much harder, I think, for us to communicate, because when it comes to safety, it needs more words than just a sentence.”

So here it goes:

The Hövding helmet is actually worn around the rider’s neck like a thick collar or scarf. A snap button on the front zipper functions as an on/off switch. There’s a nylon fabric “airbag” tucked snuggly inside the collar, which looks like a big, white, puffy hood when inflated. There are also small electronic sensors which have been programmed with algorithms to recognize the motion a rider’s body makes when the bicycle is hit from behind by a car or slams into a telephone pole or encounters one of the hundreds of other perils cyclists face while cruising down the road. When the sensors are triggered, the airbag quickly inflates and engulfs the head, while not obstructing the user’s vision, for a few seconds before beginning to slowly deflate. The sensors can distinguish the jostling associated with normal cycling and other situations from actual accidents, so if you happen to be wearing an engaged Hövding while running up a flight stairs, the mechanism won’t deploy.

Haupt says the Hövding is safer than conventional bicycle helmets because it covers a much larger area of the head, and the airbag pillows the brain for gentler shock absorption.

And since Hövding was a creature of vanity, it is only natural that the outer layer of the collar can be accessorized with about a half dozen different interchangeable styles.

From its robust media reception to an impressive amount of design and entrepreneurial awards, this innovative helmet drew immediate international attention. And many venerable outlets called moments after the product launch with interest in the new invisible helmet.

“They started phoning from Canada, Japan, the Discovery Channel,” Haupt said. “They phoned us from all over the world in just a few hours. It was great.”

However, the greatest accolade the inventors have received has been the sight of cyclists on the road near their office wearing Hövding helmets barely a year and a half after it was released to the public.

“Seeing it in reality on the streets, of course, was worth all the struggle. It was a great feeling,” she said, not only because it is her creation, but because she feels like she’s helping to preserve her local cycling culture while making her fellow countrymen safer.

And Haupt really does feel like the riders are safer, especially after she put her own Hövding helmet to the test.

“I’ve tried it, yes,” she said. “It wasn’t meant to be tried, but I was in a bicycle accident, and it worked. Of course.”

And afterward, her hair still looked immaculate.

 

India Hicks: Island Dreamer

Words by Megan Smith
Photography by Brittan Goetz & Suzanne Kantak

Each morning she sinks her toes into the cool pink sands of the tropical sanctuary she calls home. The warmth of the island sun kisses her strong cheekbones and daily its rays brighten the blonde strands framing her face.

If all starts out quiet, it won’t be for long. Soon enough, the stately, pristine white house she shares with her partner, David, on Harbour Island, will come to life with the sounds of children. Five of them. Ranging in age from 5 to 16. They are jewels in her crown.

Actually, the topic of crowns isn’t one that India Hicks finds unfamiliar. She is, in fact, a British aristocrat (spend 20 minutes researching her lineage and you’ll get some fascinating global schooling), often summoned by the media to talk about royal weddings, proper English etiquette, and most recently, the newborn prince, George Alexander Louis.

But during an early Monday morning conversation in her upstairs office, these topics of aristocracy and nobility don’t surface; for there is much more than meets the eye with India Hicks.

She’s a marathoner (three currently under her belt) and a former hotelier. She was once a model for Emelio Pucci and Ralph Lauren and host of Britain’s Top Design. She holds a degree in photography, once taking the Christmas portrait of Prince Charles, Princess Diana and their boys. She’s a regular blogger (Indiahicks.com) and an avid blog reader, counting Dooce and Habitually Chic as two of her favorites right now.

Without a doubt, she leads a charmed life by most standards. David first crossed her path when she was just 17 in what she describes as a “fleeting, innocent flirtation in the Bahamas.” Fast forward 12 years, that fleeting moment sank roots and flourished. Fast forward another 17 years and this modern day Swiss Family Robinson of seven are leading the idyllic life of adventure and tranquility they’ve dreamed of. And one they work hard for.

A woman from an affluent family working hard for what she wants from life? You bet. India runs circles around most and yet has perspective that only comes from someone who’s tried to do it all, all at once, at some point in life. “I used to always look ahead, thinking, ‘What’s next?’ But now I just take a deep breath and ask myself if what I am doing now am I doing well. Because that’s what matters.”

And the work that matters most to her right now is her designs featured on the Home Shopping Network (HSN) and her new line of island-inspired jewelry–all pieces she’s created and developed with her team. India’s lasting collection of all-natural body-and-home fragrances, Island Living, created for Crabtree & Evelyn validates her bent for product development and marketing. “I design for myself first and then for the consumer. That way I can always stand behind my work.” India speaks to such lessons with a mentoring spirit. “It’s important to never do something just for the purpose of selling it. Because when you get the negative feedback (and you will), it can really throw you off your game and cause you to lose confidence.”

And with all the success India has encountered in business, she’s realistic about its growth. “Things in life take a – looong – time. It’s incredibly impressive when someone can build a brand quickly, but it’s not normal.” Nor has it been the case for India. And that seems to sit perfectly fine with her. In fact, there’s energy in her voice when she speaks to the practice of hard work, grit and grime, disappointment, failure and re-discovery. “It’s important as women to be careful about striving for things and yet not overdoing. We have so much to prove and we take on so much in a day, but the balance of time must always be correct.”

That nugget of wisdom is spoken from someone who truly has found that compromise. After an hour-long conversation from her sunny studio, the first of the children begin clattering up the steps, in search of their mum for a morning hello. The words she has just spoken are immediately fulfilled as she openly welcomes their chipper conversation and smiles.

And with that, the interview is concluded.

A representative moment from a woman who has truly found the art of harmonizing family and work.

 

 

 

 

The Athena Doctrine

Words by Pamela Sutton

A healer, protector of justice, wise peacemaker, reliable and selfless warrior; what attributes will define business in the 21st century world? Could “feminine” values really transform our careers? The Athena Doctrine: How Women (and the Men Who Think Like Them) Will Rule the Future, co-written by John Gerzema and Michael D’Antonio, keeps one eye on the present and focuses readers forward into the business paradigm of tomorrow.

Extensive research reveals a worldwide culture shift in values: both men and women are identifying and esteeming “feminine traits” over the traditional “masculine traits.” Research shows, when it comes to leadership, policy, and innovation, those who adopt feminine attributes are more successful and the people who apply them are overall happier.

What social theorist and marketing sage John Gerzema writes in The Athena Doctrine is more than just a research report. Filled with inspiring stories of innovation and optimism about the future of business, Gerzema believes the juxtaposition of Athena traits and the modern businesswoman can improve our career paths, society as a whole, and our daily lives.

Recently I had chance to talk with John, who shared with me more about The Athena Doctrine and why it matters to you.

To read The Athena Doctrine review, purchase the Issue 3 single issue here.

Japanese Cooler

Ingredients

10 Each, Fresh, Medium-Sized Mint Leaves
0.75 oz. Freshly Squeezed Lemon Juice, strained of seeds & pulp
0.25 oz. Light Agave Nectar
1.5 oz. Yamazaki 12 year old single malt
0.5 oz. Domaine de Canton Ginger Liqueur
3 oz. Fever-Tree Ginger Ale

Method

In a clean bar mixing glass, place mint with lemon juice. Lightly muddle mint to release its oils. Add remaining ingredients, except for ginger ale. Fill mixing tin 2/3 full of ice. Cover mixing glass of ingredients over mixing tin of ice, creating a seal. Shake well to combine. Remove mixing glass and set it aside.

Add Fever-Tree Ginger Ale to mixing tin with cocktail. Gently stir with a bar spoon to combine ingredients. Using a Hawthorne strainer, strain contents from tin over fresh ice into a Collins glass. Garnish with a long mint stalk with beautiful mint top attached, removing lower leaves of mint from stalk. Serve.

(*Fever Tree Ginger Ale has a natural ginger flavor and is recommended over regular ginger ale for this recipe. Using ginger beer instead will give even more ginger spice, so you would likely bring down the ginger liqueur.)

Want a new spirited recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Summer Berry Buttermilk Cupcakes

Makes two dozen cupcakes

Summer means berries, and this recipe is a luxurious way to feature them. Light and airy cupcakes with the tang of buttermilk sit on a surprise graham cracker base, and are topped with a berry-infused buttercream. For a very simple variation, you can turn these into muffins by eliminating the crust, and folding 2 cups of berries directly into the batter instead of making a frosting with them. Either way, this is a wonderfully fresh and delightful way to celebrate summer.

Ingredients

Graham Cracker Crust
1 1/2 cups (160 g) graham crackers
1/3 cup (76 g) unsalted butter, melted
1/4 cup (50 g) sugar

Buttermilk Cupcakes
2 cups (190 g) cake flour
1 cup (110 g) all-purpose flour
1 1/4 teaspoons (6.25 g) baking powder
1 1/4 teaspoons (6.25 g) baking soda
1 teaspoon (6 g) salt
1 cup (236 ml) buttermilk
2 teaspoons (10 ml) vanilla extract
1 cup (227 g) unsalted butter, room temperature
2 cups (200 g) sugar
4 large eggs, room temperature
2 large egg whites

Summer Berry Buttercream
2 large egg whites
1/2 cup (100 g) sugar
3/4 cup (170 g) unsalted butter, room temperature
1/3 cup (88 ml) berry puree (you can use any combination of strawberries, blueberries, blackberries, raspberries, or other berries)
1/2 cup (118 ml) berry jam for filling

Method
For the crust:
Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake papers.
Pulse graham crackers in food processor into fine crumbs.
Add butter and sugar and pulse until combined. Place about 2 teaspoons (10 g) of graham cracker mixture into the bottom of each cupcake paper. Use your fingers or a pastry tamper to press mixture firmly together.
Place muffin tins in oven and bake for 5 minutes. Remove and let cool while you make the cupcake batter.

For the cupcakes:
Combine flours, baking powder, and salt in a medium bowl and set aside.
Combine buttermilk and vanilla in a measuring cup and set aside.
Place butter and sugar in bowl of stand mixer. Cream together for 3-5 minutes until light and fluffy.
Add in eggs and egg whites one at a time, beating to fully combine before adding the next one.
Add in the flour mixture and milk in five alternating additions, starting and ending with the flour. Mix just to incorporate before adding the next addition.
Fill cupcake papers about 3/4 full with batter. Bake for 16 to 20 minutes, rotating pans halfway through. Cupcakes should be just starting to turn golden on top and a tester inserted in the center should come out clean.
Remove from oven and let cool on wire racks while you make the buttercream.

For the buttercream:
Combine egg whites and sugar in a metal bowl. Place over a pan of simmering water.
Whisk the mixture constantly over heat until sugar is dissolved and mixture looks smooth and shiny. Continue whisking until the mixture reaches 160 degrees F (70 degrees C).
Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth. Do not add the butter too quickly or beat too quickly or the buttercream may break.
When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth. It may appear to separate briefly but continue beating and it should come back together.
Add the berry puree to the buttercream and beat to combine. (To make the puree, puree the berries in a food processor and strain out the seeds).

To assemble the cupcakes:
Cut a small core out of the center of each cupcake. Fill with a spoonful of berry jam (you can also use fresh berry puree). Fill a piping bag with the buttercream and pipe a swirl on top of each cupcake. Decorate with additional fresh berries.

Want a new sweet recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.

Issue 3 – Editor Letter

When I was 15, I spent six weeks trekking through Papua New Guinea. At 17, I went to Africa. When I was 22, I rode horses and drank fermented mares’ milk in Mongolia and at 24, I again backpacked through remote tribal villages in PNG, this time with my husband and 7-month-old son.

And then my traveling days came to a halt. More baby boys came along, job transfers, career building, mortgages, bills, carpools… Well, let’s just say~ life happened.

Morning cups of coffee, sugary cereal bowls piled high in the sink followed by the school day send-off, office meetings, pending deadlines, grocery lists, soccer games, rushed dinners, even more rushed bedtimes, and then the quiet of the night before starting all over again. And as much as we try to embrace that sugary cereal bowl routine of life bit, we’re likely to discover we’re tapped out. That glazed over look in our eyes is not, in fact, from a late night marathon of “Justified” episodes but rather something more profound: a need to retreat.

Several weeks ago I became a soul-searching wayfarer to the south of England. A solo trip (thanks to my amazing family back home) to make time for something significant in my life that had long been neglected: travel.

My passport had expired, so with a crisply-spined new one, a far too heavy suitcase filled with layers of clothing I would never need (thanks to an unusually balmy UK summer) and my dusty Nikon camera, I tucked myself away in the stunning landscape of Somerset, England.

For two weeks I forsook my normal restrictive diet, daily workouts and work/life routine. Instead, I painted watercolors of peonies and toured historic landmarks. I took long hikes and baked sticky chocolate pudding. I met new people and listened to their life stories. I sat overlooking the sea and had my first Shanty. I started each morning with a cup of black tea with milk followed by many more as the hours went along. I read Agatha Christie novels on the trains to and from London and curled up on the beach, watching waves and drinking Heinz tomato soup from a thermos. I rode scooters with the local kids and walked to the small village shop (a lot) to buy malted milk balls and local eggs and cheese. I went to outdoor concerts and danced at sunset and rode bumper cars at the local town festival. I learned the proper way to throw a rugby ball and watched my first match with a crowd of Lions fans. I did yoga in a quiet orchard and settled in with a pile of blankets and bottle of wine to watch dusk turn to dark and greet the first star in night sky, followed by hundreds and then thousands of its twinkling friends.
The last time I had lain for hours watching stars in the night sky was in a grassy field in the middle of Guinea, West Africa.

I was 17.

Life happens.

Those things fall by the wayside.

And that’s somewhat regrettable.

 

I’m home now, embracing again the glorious routine of my life. This girl that ran to find retreat in the hills of Southern England is realizing that neglecting the practice of self-nourishment nearly capsized her ship.

I meet hundreds of you at conferences and events and know that I am not alone in this. In the summer issue I challenged you to make time for those things in life that you love. I took my own words to heart, because our goal in life and business should be to thrive, not just survive.

You may not be able to retreat to Somerset this year, but take heart. Your “England” can happen anywhere. I’m finding that a two-hour solo trip to the art museum on a Saturday afternoon or a drive to the grocery store with a slight detour down the bookstore magazine aisle has nearly as much impact as that stroll around Hyde Park did….nearly.

Megan

Do Gooding: A Look Through the Healing Glass

Words by Megan Smith

“glassybaby are useful in many ways. But their real use is lifting bad moods and loneliness. Their warm and colored light flickers like we do in everyday life. glassybaby serve as a metaphor to symbolize hope and are humble in spirit, but not in beauty. Whatever your mood, a glassybaby can keep your home inviting and full of spirit.”
MERICOS HECTOR RHODES

(Lee Rhodes’ 12 year old son)

Forgoing the power suit for a pair of dark jeans, white T-shirt and black blazer, Lee Rhodes walks up to the podium of the convention center ballroom and stands in front of a sea of executive women to speak. She sets her notes down in front of her, looks up, brimming a huge smile and bright red lips, and begins with a simple yet cheery “Hello” to the crowd below. She has not come to share her story of surviving cancer three times, although she has. And she hasn’t come to tell the story of her growing multimillion dollar company, although she has that, too. Lee Rhodes has come to cast vision to a captivated audience. When she speaks, it’s with the swiftness and passion of a woman confident in the decisions she has made and the message she is delivering. She is, without a doubt, a woman on a mission.

The mission?  To offer healing to cancer patients one glassybaby at a time.

In 1998, with three small children underfoot, Lee was battling a rare form of lung cancer for the third time. Hoping to distract her husband’s worries, she signed him up for a glassblowing class near their home in Seattle, Washington. Blowing glass bubbles and opening them to create a vessel is considered glassblowing 101. Week after week these odd shaped, colorfully hued glass cups began arriving home and accumulating on the kitchen counter. One night at dinner Lee dropped a tea light into the opening and struck a match to the candle’s wick. The room went quiet. Pin drop kind of quiet.

The lighting of the candle had instantly transformed the ambience of the room. The kitchen’s walls and table underneath instantly filled with the warmth of the soft hue encircling the candle’s flame. In that moment, Lee’s healing began. In that moment, the hope of a family began to rise; beauty had won the battle over the ugliness of terminal illness. In that moment, Lee’s life was set on a trajectory she never could have dreamed possible. In that moment, glassybaby was born.

Throughout the next five years, glassybaby grew into a full-fledged business and beyond the production capacity of her husband’s weekly glassblowing class. Lee, who was declared cancer-free in 2001, devoted her days to delivering raw materials to glassblowing shops around the area where 12 artisans were commissioned to handcraft glassybaby’s signature design. She would retrace her steps, pick up the finished designs, drive them home and unload them into her garage where she’d sell them to neighbors, friends and burgeoning glassybaby devotees. For Lee, this business endeavor, her first, wasn’t full of fear or self-doubt because for her it just made sense. “These magical beacons speak to the emotion in everyone, especially those in the chemo room. I wanted to create a business that builds community and gives hope, and glassybaby does that.” The business’ early financial success gave Lee the means to not only gift glassybabys to those braving cancer but the opportunity to begin donating to organizations that provide often forgotten cancer support. “We are always looking to give to new charities helping cancer patients around the country. We like charities that help with the costs that are not covered by health insurance but as essential for the healing process, like groceries, bus fare, childcare and electric bills.”

As with creating any delicately handcrafted item, glassybaby’s vessels, which have been made in over 400 colors, are labor intensive, requiring the work of four glassblowers and 24 hours to create. Each glassybaby is comprised of three layers of glass, with the rich hue, a condensed colored glass imported from Europe, being sandwiched between two clear casings. The thick bottom is also clear, allowing light to radiate through to the surface below. They are designed with sturdiness and timelessness to be passed down through generations. “You can feel the beautiful color and the weight of truly handmade American craft in each one. I had a visceral reaction to lighting that first one and I still get that same feeling to this day,” Lee shares. The company stands behind its sizable $44 price point. “I couldn’t sell a candle votive at our price without the vision and charity behind it,” says Lee. “But our customers feel great knowing over $4 of that purchase goes straight to a cancer patient in need.” Because glassybaby donates 10% from sales, not profit (even when the company lost money in its early days), the devotion to the benevolent mission never wavered.  “Our customers love not only the beauty of a glassybaby, but each purchase is often attached to a person, a memory, a milestone or a cause. Purchasing a glassybaby is a very personal experience.”

Without a doubt, they have a powerful impact and in 2005 its beauty, meaning, mission and functionality turned the head of its first titan of industry, a media mogul that would put glassybaby on the map worldwide. After receiving one as a birthday gift, Martha Stewart was smitten and came calling. On the first episode of The Martha Stewart Show, Lee Rhodes was invited as one of Martha’s guests. “Martha’s favorite color, bedford brown, is named after the foundation we give back to that helps seniors. She liked the color so much that she was planning to paint her living room the same hue.”

After the exposure that segment drew, glassybaby was full steam ahead in terms of both growth and charitable giving. The company’s growth allowed expansion into a new, larger location. Despite the unanticipated surge in sales and growth, Lee was (and is) determined to employ locally and handcraft in America. The following year, glassybaby’s second media mogul reached out and Amazon’s founder Jeffrey Bezos became glassybaby’s first investor. “Jeff had visited our shop and asked his personal investment advisor to reach out to us about buying part of the company. Originally, I didn’t return the calls, but eventually we met. He drove to the studio and we had an hour and a half meeting. He asked to buy 20% and I agreed. Jeff is very hands-off and allows me to continue giving a lot of money to charities. He believes that glassybaby will eventually be a hundred million dollar a year company that competes with the flower industry.”

When asked if she thinks she was born with an entrepreneurial spirit, Lee admits that she actually doesn’t consider herself much of a businesswoman at all. “I was content being a stay-at-home mom. I really wasn’t looking for fulfillment in any other way. But when I lit that first glass votive, I immediately became driven with a vision.” And Lee undoubtedly is a visionary. When she speaks, it is with a level of depth, passion and devotion that eludes most CEOs. “Glassybaby isn’t about me. If it was, I would have a ton of self-doubt and fear. But since it’s not, I can operate the business with joy.” Her tightly bonded glassybaby team shares this same passion and attitude. “At first I tried to do much of it on my own, but it was traumatic. Once I did start hiring people, I brought on people that were opposite of my personality because I thought that’s what would be best to fill the needs we had. But what I found over time is actually that hiring people similar to me works best. It really makes all the difference having a great team.” And glassybaby’s team nowadays is extensive. With over 70 glassblowers now creating 500 hand blown “vessels of hope” a day, essential components like strategy, production and development are being met and allowing glassybaby to forge ahead into new markets at a rapid pace. “glassybaby has grown as much as 50 percent a year since 2009. Last year the company grew about 30 percent.  Every single business expert told me that this company and business model would not work, yet we continue to grow and give back to charities.”

Because Lee has the gift of both perspective and gratification, even talking about the growing pains of business has a level of whimsy and ease, “We’re still in grade school and, believe me, we forget our lunch box all the time.”

Diagnosed cancer-free in 2001, Lee, who recently climbed Mount Kilimanjaro, lives life to the fullest. She operates her company from her soul, not from textbook knowledge or a business degree. “I don’t have my MBA and I’m not gifted at business and I can’t change that. But I get to live behind a brand of an experience I had once.” That experience is what she gives to thousands each day, because at the end of the day, glassybaby unites.  It connects the homemaking media tycoon to a woman in Nebraska with breast cancer who is clinging to her last days. It connects the founder of the world’s largest online retailer to a young child playing video games from his room at Children’s Hospital. It connects sisters, mothers, fathers, co-workers and friends at the truest essence of who we are as a human race. It speaks to each one of us and reminds us to live each moment in the moment, with beauty, light, warmth and hope for the future.

Lee, who found hope in the midst of tragedy in the most unlikely of objects, never could have imagined her moment of clarity and purpose in life would provide over one million dollars to cancer patients worldwide. But it has. “I don’t think about the Lamborghini or the vacation home in the islands. That’s not what drives me. We still have a lot more to do and a lot more to give. This is why glassybaby exists.”

Learn more:

www.glassybaby.com

Subscribe or purchase an issue here~

Trailblazer: Edith Flagg

Words by Kaelan Hollon
Imagery courtesy of Josh Flagg

I succumbed to the purchase, like the millions who came before me, the second I saw Edith Flagg’s sweet, small dress. In a pink that flamingos merely aspire to, it flirted hazily with memories of bygone stewardesses of the Pan Am era. A clean Peter Pan collar and clipped A-line shape sealed the deal; the Pepto-hued Crimplene© promised universal flattery, ease of care, a jaunty excursion into iron-free vintage clothing.  Edith Flagg had done it again.

The well-cut polyester shift dress remains an impeccable symbol of the feisty genius of Mrs. Flagg, a Romanian-born WWII survivor and Dutch Resistance fighter whose business savvy and work ethic paid by amassing a quiet fortune, thanks to her role as the first importer of polyester in the US.  When Flagg arrived in the US in 1948, the slight woman brought with her a husband and young son and but a scant few dollars in her pocket. After working her way through the design industry as a seamstress, the Flaggs quickly pooled a $2,000 investment and Edith began designing dresses locally in Los Angeles. Not long after she saw the investment potential of a material used mostly for British parachutes in WWII, she had transformed her small family-run storefront in downtown Los Angeles into an international design house with offices in New York, Chicago, Atlanta, Cleveland, Los Angeles, San Francisco, Dallas, Charlotte and London, and a factory in Hong Kong.

Early media coverage heralded Flagg’s keen eye for polyester fabric as a quasi-feminist fashion opportunity for women of the 1960s.  An affordable, iron-less, dirt-disguising, easy-care fabric meant ladylike shifts could be had by all, and sales. One of the first major media stories of Flagg’s fashion line, “Clotheshorse in the Jet Age,” in the Los Angeles Times, lauded Crimplene© as a “miracle fabric,” a veritable housewife’s assistant, whose easy upkeep and care provided more fashionable travel bags. The Times’ models flaunted across the page riding horses, leaping across ship decks and hanging adroitly from moving cars, a testament to their Crimplene’s mod new standards.

While her business acumen as an importer and designer won her fortune, it is Flagg’s rich history and feisty personality that won her legion fans. Born into a well-to-do family in Romania and educated in fashion design at a school in Vienna, Flagg left her schooling when the Nazis invaded Austria, to work on a Dutch farm. Presumed to be safe from the war, the German invasion of Holland surprised many and forced Flagg into hiding, where she joined the Dutch Underground. The nineteen-year-old spoke such fluent German (as well as six other languages) she capably survived the Holocaust by assuming the identity of a deceased woman and hiding in plain sight.

“My experiences in Holland did not change me as a human being. I was born the way I am today.… It was what it was, though, and I could not let it get me down,” Flagg explains to C&W of her experiences. “I just had to pick myself back up again.”

That tirelessness served her well. Once the war ended, Flagg made her way to New York City and later Los Angeles in 1948, working as a seamstress for 35 cents an hour, and carefully honing her business chops.

Flagg finagled her way into ever-higher salaries by working her way through every aspect of the garment industry. She moved from the seamstress position to costume designer, amid sundry other retail and design jobs, then headed to LA for work in the garment district where she hit her stride.  As only the most talented sharks know how, she kept her head on a swivel while moving up the industry ladder, all while squirreling away savings to start business on her own. By 1956, she was ready.

Flagg saw innovation before others did and pounced, thanks in part to her working knowledge of the nooks and crannies involved in business from the ground up.  Her knowledge of seven languages was a boon during European trade shows, and those connections combined with a keen eye served her well in honing the latest design technology into Middle American fantasy. She was better than smart; she was ingenious. Double-knit woolens, early pantsuits, the first polyester to hit the American streets; Edith Flagg perceived what American women needed before they needed it, and, in turn, the dead presidents just rolled in.

At 93, Flagg remains insouciantly feisty and incomparably confident. She explains her business savvy with impeccable self-assurance.  “You have to be in the right place at the right time,” Flagg told Cake & Whiskey. “Never think you are anything less than the best at your trade. [If] you believe in yourself, so will others.”

 

 

Issue 1 – Editor Letter

“Everything you want is on the other side of fear,” George Addair

Don’t you just love a good quote? Of my many favorites, that quote plays often in my mind.

Less than a year ago I set sail on a journey called CAKE&WHISKEY. The course? Unknown.

I had an idea, a roughly sketched map on paper, guidance from those who had gone before me, and, more importantly, tenacity that wouldn’t let me quit. But along with my sense of adventure and confidence in my ability to navigate the rough seas ahead, there was fear. Loads of it.

Speaking on a CEO panel as founder of a new business publication alongside executives from Microsoft and Goldman Sachs? Fear.

Reaching out to advertisers and sponsors, asking them to believe in the dream and vision of CAKE&WHISKEY long before it reached the public? Fear.

Maneuvering the streets of NYC for the first time, heading into meetings that could potentially launch CAKE&WHISKEY into the stratosphere? Fear.

Watching this first issue come together just as I had dreamed and presenting this “baby” to the world for the first time? Big time fear.

But that quote….that quote was my anchor when fear raised its ugly head. It held my perspective when my focus became too tunnel-visioned that I lost sight of the big picture. It was my voice of reason when I was drowning in doubt.

The truth is, CAKE&WHISKEY is an idea whose time has come and pressing through the doubt, the obstacles and the fear really is everything that I could have dreamed was possible and more.

The cover for our inaugural first issue isn’t just for kicks. As businesswomen, we are overcomers. Whether a venture capitalist in Toronto, a marketing guru in Texas, a pitmaster in Tennessee, a bow tie maker in North Carolina or a military doctor serving in Iraq, we must drown out the voices of self doubt and listen to that quiet inner voice reminding us we really can dream and achieve much more than the world says we can. Trust yourself. Believe in your dreams. Cast vision. Set sail.

And, go ahead, have that slice of cake and glass of whiskey~ there’s definitely fun to be had on the journey.