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No. 2 No. 2

QUOTIDIEN

is for the modern man and woman eager to live their life to the fullest on an hourly basis by appreciating the small

indulgences of the everyday while occasionally relishing the not- so - everyday ones, too. It is a book for those who wake up and look

to make even the most banal of life’s

moments memorable so to lead a daily

existence worth remembering. Quotidien is curated for the effortlessly cool, fashion conscious, high energy, musically versed, social, savvy, edgy

and on-the-go modern personality who prefers casual and small luxuries to opposed to extravagance and pretentious notions.

Quotidien is a thoughtful take on the best of everydayness.

No. 2 No. 2

NEW YORK HOSTILE AND BAR SINCE 1908

[MAS

THEA

D]

QUOTIDIEN

No. 10

COVER: Paul Bennett shot by Justin Chung

Editor in Chief: Kailey KramerCreative Director: Jop van Bennekom

Art Direction and Design: Lulu LyonsDesign Assistant: Mark GarberEditorial Assistant: Ron SmithEditorial Intern: Lisa Berber

Sub-Editors: Christina Bullett [fashion] John Nam [fashion]

Jane Cleary [food], Robin Smith [technology], Colby Johnson [ Erin Murray [features]Office Manager: Ashton Murray

Contributing Editors:Alyssa Giacobbe, Corby Kummer, Eileen McNamara, Erin Byers Murray, Katherine Ozment

Contributing Writers: Linda Wright, Heidi Swanson, Tommy Tung, Alexander Coolidge, Mia Knight, Michael Dohreghty

Constributing Photographers:Alex Prager, Tim Barber, Tommy Ton, Nam of streetfsn.com, Juergen Teller, Kailey Kramer and Justin Chung

Contributing Artists:Joel Benjamin, Michael Cho, Fawn DeViney, Alessandro Gottardo, Hornick/Rivlin, Keller + Keller, Bob O’Connor,

Anthony Tieuli, Kirsten Ulve, Callista Wilson

Advertisement InquiresUK + USA

John Satchi at Quotidienjohn@quotidien.com

212.445.6860

Publisher:Published by Fantastic Magazines Ltd., Gert Jonkers & Jop van Bennekom

International Distribution:Comag

Phone +44 18 9543 3600carla.demichiel-smith@comag.co.uk

www.comag.co.uk

Subscription Service:www.magazinecafe.co.uk (worldwide), www.quotidien.com (USA)

[NOVEMBER 2011] [Issue nº6]

Q

No. 2 No. 2

IN THIS ISSUE:QQ

INDULDGE: [a final note on the not-so-everyday] [86]

READ: [ALL MY FRIENDS ARE IN BROOKLYN] [54]

SEE: [TAKING TO THE STREETS] [62]

MEET: [MS. GENERAL MANAGER] [78]

TO DO LIST WAKE UP [14]

[hypothetical personalities] [ 16 & 17]

GET DRESSED [18][editor’s picks] [hers] [ 20-21]

[his] [ 22-23][best everyday dressed lists of 2011] [24-27]

[shopping list] [2-29]

EAT + DRINK [30][where] [32]

[what] [34-35][how] [36-39]

[shopping list] [41]

COFFEE DATE [42][leandra medine] [44]

[sean brock] [46][alex prager] [48]

GET WIRED [50][for the on-the-go] [ xx]

[kitchen gadgets] [xx][get computer savvy] [xx]

[editor’s picks] [xx]

READ + LISTEN + WATCH [XX][books] [xx][music] [xx]

[film] [xx]

until next time...

No. 13

FEATURESQ

WAKE UP

No. 14

[a hypothetical section]

[our favorite people share what they do to make the least favorite

time of day a little bit more likeable][so and so] [16]

[him] [17][her] [17]

No. 15

GET DRESSED

No. 18

[editor’s picks] [hers] [20-21][his] [22-23]

[best everyday dressed of 2011][ladies] [24-25] [gents] [26-27]

[shopping lists] [ladies] [28] [gents] [29]

No. 19

[EDI

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QUOTIDIENNo. 20

EDITOR’S PICKS: [PAJAMA DAYS]

When shopping for this look (online, from your cozy bed, of course), think “champagne breakfast beneath crispy white sheets.” The sun is shining, the birds are singing, and you are glowing incandescently with slept-in glamour—naturally, of course. Wearing your boyfriend’s oversize oxford, buttoned up to the neck, or a Marni pajama-inspired caftan and that pair of chunky, wool socks your grandmother mailed

you from Ireland, there is certainly no rush to emerge from your comfortable cocoon. Should you decide to spend the day about town, look no further than a pair of classic loafers to complete the look. For those wondering, yes, you did just roll out of bed looking this dashing.

XXO, Christina Bullett [fashion director]

[top row]

Marni Runway Dress [comparable to Zara Color Block Cloak Dress]

Marni Runway Blouse in “Electric Spial” [comparable to Club Monaco Silk Pattern Blouse]

Dries Van Noten Cathos Shirt [comparable to H&M Emerald Silk Blouse]

Stella McCartney Hawaiian-print silk pants [comparbale to ASOS Floral Trouser]

[bottom row]

Christian Louboutin Enclume 140 Metallic Leather and Velvet Ankle Boots [comparable to Jeffrey Campbell Lace Up Velour Clog Boot]

Eddie Borgo Gunmetal-Plated Turquoise Cone Bracelet [comparable to OAK’s Earth Tones Mini Cuff]

Louie Burgundy V Slipper [comparbale to J.CREW Darby Loafers]

Hunter Fair Isle Knitted Knee Socks

Proenza Schouler Ikat cotton-blend cropped pants [comparable to Madewell Triabal Printed Pant]

Hermes Clipper Watch [comparable to Fossil]

GET DRESSEDNo. 21

[BEST EVERYDAY DRESSED LADIES OF 2011]

QUOTIDIENNo. 24

BEST OF THE BEST: ALEXA CHUNGWhen its comes to casual, cool and effortless style, we can’t think of anyone who’s got it down better than Alexa Chung. In fact, she’s essentially added the term ‘tomboy chic’ to our vocabulary. Over the past year she’s given us well more than 365 memorable looks and with the release of her second line for Madewell this fall, her personal

designs and pieces inspired by her own wardrobe can hang in your closet at a pleasing and reasonable price. Cheers to Alexa!

[forget red carpets and think sidewalks. here’s our nod to those who champion button-downs and denim]

ASHLEY OLSENNobody beats Ashley Olsen when it comes to black on black. As far as we’re concerned, she can do no

wrong with her mastery of modern classics.

[BEST DRESSED]

GET DRESSEDNo. 25

LEANDRA MEDINEAn ritual stop on our blog round

each morning, Leandra of manrepeller.com never disappoints

with her innovative, quirky and layered looks.

ELIN KLINGThis queen of careless cool is always clad in downtown chic

apparel. We’re always inspires by what she does with a plain t and

pair of skinnies.

MARY KATE OLSENWet hair or dry, Mark Kate Olsen makes leaving the house or gym look pretty fabulous. Much like her sister, MK knows sticking to

the classics and neutrals never fails.

MIRANDA KERRMotherhood hasn’t exacty put

the brakes on Miranda’s excellent taste. Often spotted with staples like a good leather jacket or tote,

Kerr never looks anything less than chic.

EMANUELLE ALTWearing a uniform never looked so good. Alt rocks skinny neutral

pants, a black stiletto and pale blue dress shirt to nearly every-time she’s spotted by a lens and

couldn’t look better.

EAT + DRINK

No. 30

[where] [32]

[what] [34-35]

[how] [36-39]

[shopping list] [41]

No. 31

[hypothetical section featuring dishes of note at various restaurants]

Despite it’s hidden entrace in Unity Alley off East Bay [‘eat bay street’ as we know it], McCrady’s is not easily missed on the Charleston restaurant map. Sean Brock’s original venue, McCrady’s is the food child of farm-to-table and molecular gastronomic cuisines. With its own farm a few miles outside the city and Brock’s sub zero fridge stocked with all kinds of potions, the food is explosively good. Sometimes literally. While we can’t pronounce the majority of Brock’s magical gastro-ingredients, we can enjoy a bowl of his nitro-frozne strawberries with some homemade creme brulee ice cream. [Flip to page 46 for more on Brock]

[WHE

RE]

QUOTIDIENNo. 32

MCCRADY’S [charleston, sc]

If you haven’t heard of Ken Oringer, we’re honored to inform. Recent dubbed champion of the Food Network’s Chopped, Oringer has that and plenty more to boast about -- like Toro’s infamous grilled corn slathered in a homemade parmesean garlic aoili. Hailed for its exceedingly authentic Spanish tapas menu, Toro has become Boston’s South End place to be any night of the week. Reserva-tions are a no-go, so be prepapred to wait. Although we think you’ll find post-meal that it was totally worth it. Not to mention, the bar has a mean $2 tall boy deal and great cali-mojos.

TORO [boston,ma]

Amidst the vineyards, tasting menus, and countless trattoria’s in almighty Thomas Keller territory, sometimes huevos racnche-ros just hits the spot. From the outside, Soscol isn’t anything pretty and certianly not the first thing that comes to mind while conjuring visions of Napa Valley, but that’s exactly why we love it. Local ingreients and friendly, down to earth service are a nice break from the excessive wait staffs of the five-star restaurants down the road. Go hunry as the portions are huge to the point of burdeonsome; however, we did order the “Burrito of Doom.”

SOSCOL CAFE [napa valley, ca]

SEARCH NO MORE.

[we’ve fot the scoop on [WHERE] to find the all-around best eats right now]

[foodie on call: kailey kramer]

No. 33

[WHA

T]

No. 2

[HOW]

EAT + DRINKNo. 2No. 37

HEIDI SWANSON’S super-eggy scrambled eggs [via 101 cookbooks.com]

Prep time: 5 min - Cook time: 5 min

3 large eggs2 large egg yolksscant tablespoon butterfine grain sea salt

Oregano Pesto3/4 cup extra-virgin olive oil1/4 cup fresh oregano, chopped1/4 cup fresh parsley, chopped1 large garlic clove1/4 teaspoon fine grain sea salt, plus more to taste.

toasted sunflower seeds, (optional)

Whisk the eggs, yolks, and a good pinch of salt until combined. Set aside while you make the oregano pesto by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed.

To cook the eggs, melt the butter in a large, heavy bottomed skillet over medium heat until it starts to foam. Add the eggs and stir gently with a spatula. Continue stirring, folding up the cooked egg from the bottom of the pan until the eggs are nearly set - remember they will continue to cook a bit after you turn them out of the skillet. Season with more salt (and pepper, if you like) to taste, and serve drizzled with pesto and a sprinkling of seeds.

Serves 2-3, but feel free to double, or triple the recipe for larger get-togethers. I also make a good-sized batch of the oregano pesto while I’m at it, for use later on in the week. Feel free to cut that part of the recipe in half if you prefer less.

Adapted from Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are by Ed Levine & the editors of Serious Eats.com.

While I suspect another scrambled egg recipe is the last thing most of you need, this one caught my attention. I came across it while paging through the new Serious Eats book - the idea is to use whole eggs plus egg yolks to make your eggs extra rich, creamy, and flavorful. A bonus, I might add, is the color the extra yolks bring to the finished preparation (particularly if you’re using good, well-sourced eggs). They end up looking bright, vibrant yellow, and more appetizing than your average plate of eggs. I tricked mine out a bit with a drizzle of oregano pesto, a few toasted sunflower seeds, and a side of thick toast topped with a bit of Gruyere (then left under the broiler for a flash).

As the holidays knocking on the front door with house guests in toe, simply and easy entertaining is the name of the game. Especially when it comes to brunch. Keep you freinds and family fed and impressed with this take on the everyday scramble from Hedi Swanson, award-winning author of Simply Natural Everyday and blogger of 101cookbooks.com. We’ll let Heidi take it from here:

No. 2 No. 2

[HOW]

EAT + DRINKNo. 2No. 39

CHEF OUI’S crimson bulleit punch [via food52.com]

When the stress of the holidays has you joking about putting a gun to your head, STOP, take a deep breath, and reach for a different kind of Bulleit, a kinder and gentler kind of Bulleit. Just a few sips of this “Crimson Bulleit Punch”, and you’ll be channeling Burl Ives as you sing out a round of “Holly Jolly Christmas”. Really -- not kidding.

This elixir has everything expected and more of a holiday punch, a delicious ruby red color, the effervescence of champagne, a hint of ginger spice, and enough sweetness (but not too much) to coax this rather potent punch down with ease.

The recipe is intentionally wirtten in “parts” equivalents, so that you can easily make it by the punch bowl, or cocktail shaker quanti-ties. If served in a punch bowl, I’d recommend making an ice ring to keep it chilled, in which you could freeze fresh cranberries and pomegranate arils. Cheers!

We searched high and low, sipped and sipped....and then sipped some more to find the perfect holiday punch. Settlng on Chef Oui’s “Crim-son Bulleit Punch” with the help of our favorite recipe database, gojee.com, we’re confident you’ll be exceedinlgy cheery this year. And now, a few words from the chef-turned-mixologist:

Serves 1-100

2 parts - Bulleit Bourbon2 parts - Cranberry Pomegranate Juice1/2 part - Domaine de Canton Ginger Liquer2 parts - ChampagneLime slices

Combine all ingredients in a punch bowl, adding the champagne just before party time to better maintain its sparkle. Ladle chilled punch into glasses, garnish with a slice of lime and start singing with Burl. Ice ring for punch bowl quantity, shaken with ice for individual servings.

No. 2

[SHOPPING LIST]

EAT + DRINKNo. 2No. 41

1 2 3

4 5 6

7 8 9

[1] WHEAT BERRIES are a fantastic winter pantry staple as they’re a great addition to any soup, up the hearty factor in salads and make for an interesting rice alternative.

[2] BRUSSEL SPROUTS are fully in season and we couldn’t be happier. Where they got the bad rap is beyond us. They’re a perfect holiday side dish and the leaves are perfect for salad with some equally as in-season arugula. We reccomennd roasting in brown butter with pecans and cranberries.

[3] GOOD MAPLE SYRUP is a must for fall and winter baking, adding an instant carmely sweetness. Add a tablespoon to veggies for a similar effect.

[4] KALE is one the most nutrient dense foods out there. Rich in Vitamin C and packed with cancer-fighting beta carotene, kale will make sure the that flu will have nothin’ on you. We like it sauteed in olive oill, added to soups, or raw.

[5] FIGS are nature’s candy. Sweet and tasty in any form whether dried or fresh! A good spicy and sweet fig jam is one of out favorite served with cheese or eaten plain on good crusty bread.

[6] BELGIAN ENDIVE make great dippers at any holiday party! Serve with spinach and artichoke dip and we garuantee happy guests.

[7] NAVEL ORANGES are perfect additions for seasonal baking, cooking and drinking. Garnish the holiday punch bowl, simmer with mulled wine, toss into a winter salad or zest into biscotti dough for an after dinner treat.

[8] WINTER SQUASH prove to be one of the most versatile and hearty vegetables of the season. Roast and dress them for a fancy soiree to impress guests. Keep them simple and make an omlet a little bit hearter by throwing in some butternut cubes.

[9] GOOD CRUSTY BREAD ....no explanaton needed. Every seaon, every month, everyday.

Best in season Quotidien seasonal picks for what needs to be in your cart next time you stop at the local market. Remember: Shopping for what you can on a local and seaonsal basis not only makes for tastier meals,

but can also save you a few bucks while simeltaneously supporting small area growers.

Q

COFFEE DATE

No. 42

[people who we think are doing cool things on the quotidien

that you should know over a cup of joe]

[the man repeller: leandra medine] [44]

[photographer darling: alex prager] [46]

[charleston’s pride and joy: chef sean brock] [48]

No. 43

body text = misoName prehent. Hene re nonsequias alitem et audandam vent.

TITLES

QUOTIDIENNo. 44

LEANDRA MEDINE[new york, ny] [blogger, writer, designer] [manrepeller]

“Outfitting oneself in a sartorially offensive way that will result in repelling members of the opposite sex. Such garments include but are not limited to harem pants, boyfriend jeans, overalls (see: human repelling), shoulder pads, full length jumpsuits, jewelry that resembles violent weaponry and clogs.”

This above, is the definition 22-year old Medine gives for the concept behind her blog [manrepeller.com] that has landed her a seat on every runway show at New York Fashion Week and beyond. Almost immediately upon its internet debut, The Man Repeller became a cyber smash as Style.com, Gawker, The Cut,

and Fashionista were quick to cover Leandra’s innovative approach. Since founding the blog in Spring of 2010, her site has accululated a following base of over 10,00 followers in addition to its 40,000 twitter followers and receives about 50,000 hits a day. On top of that, she’s collborated with multiple design-ers including a blazer for Alex & Eli, a coat for Grphon, a shoe for SIX LONDON, and has her own line of menswear inspired jewelry, dubbed MR. DANNIJO, for

Dannijo Jewelry. As book rumors are swirling, the future looks obnoxiously bright and sequin-clad for Medine.

[intro x kailey kramer] [interview x erin clements]

NICE TO MEET YOUNo. 45

What’s the last song you downloaded?I’m not sure, but it was definitely by Lana del Ray.

First designer purchase?Jimmy Choo flat sandals that I still wear. They tie up my ankle and cut off my circulation; it rocks.

What’s the last thing you bought that you loved?A colorblocked navy and green Dries van Noten turtleneck sweater vest.

Facebook or Twitter?Tumblr

What’s your rule to dress by?If you get it right, wear it several days in a row.

What trend do you hope dies?None! There’s charm in some capacity to every trend. I just think practicality should die. Crocs, blech.

If you could only wear clothes from one decade, what would it be?The ‘50s emulating the ‘20s.

What’s on your nightstand?Derek Blasberg’s Very Classy, a Jewish prayer book, my phone chargers, a bottle of water.

What’s your signature scent?Hermes’ Un Jardin sur le Nil.

Who would be your ideal shopping buddy of all time?Taylor Tomasi-Hill: The way that woman puts together clothing is really an artform.

If you could have one super power what would it be?To split oceans like Moses.

What item do you wear every day?Cartier love bracelet. Don’t be fooled though. My dad gave it to me.

Last thing you read?I reread The White Album earlier this month.

If you could only shop in one store for the rest of your life, what would it be?My mom’s closet, durrrr. It’s free and, you know, not limited to one store.

What’s your beauty must-have?Cetaphil.

What would you choose to be your last meal?Challah french toast with some sesame chicken on the side. If it’s my last meal I’m going all out!

Tell me something about you that most people don’t know?I am so unflexible that I can’t even touch my knees! No joke!

What’s the best thing about a slow economy?The fact that sale season starts generously early.

If money wasn’t an object, what one piece of artwork would you want in your apartment?Duchamp’s Fountain. Love me some urinal art. Q

SEAN BROCK

QUOTIDIENNo. 46

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked your own food, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving.” These were the building blocks that Brock would not forget as he began building his career as a chef. Brock’s abilities have resulted in a number of awards and accolades, both locally and nationally. He has twice cooked for the James Beard Foundation, and was the winner of the “Next Great Chef” episode of the “Food Network Challenge.” He will also soon appear on “Iron Chef America.” He was nominated in 2008 and 2009 for the James Beard “Rising Star Chef” award, and in 2009 and 2010 nominated

for the James Beard “Best Chef Southeast” award, winning the award in 2010. His restaurants include McCrady’s and HUSK, both located in Charleston, South Carolina.

[charleston, sc] [chef] [restauranteur] [interview x food&wine]

NICE TO MEET YOUNo. 47

What’s your favorite new ingredient?Methylcellulose is the coolest thing. We use it to encapsulate ingredients inside each other. We make a mushroom puree and encapsulate butternut squash juice inside it. When a customer cuts into it, the squash juice oozes out. We use it to make edible candy wrappers, including one made with Sauternes for foie gras caramels. We like to manipulate classic flavors.What’s the most versatile spice?I’m having fun with different peppercorns, like the Lampong variety, and Thai long peppercorn, which is very floral. We also use smoked peppercorns from Terra Spice Company.

What items should be in every pantry?I’m really into hydrocolloids, so I’d say gellan gum and carrageenans, which are really great, because they can withstand heat better than gelatin. They do what an egg does in a flan or custard. Pectin is another one. We add it to cucumber juice to make elastic sheets of cucumber gel for wrapping. Hydrocolloids are really catching on with other chefs, and it’s only a matter of time before they catch on with home cooks. They’re so easy to use, especially xanthan gum.What’s your favorite knife?Watanabe Blade [watanabeblade.com], a Japanese brand. It’s really just one guy whose family has been making knives by hand for over a century. They’re scary sharp. You can look tell they’re handmade.What’s your favorite pan?Copper pans, because they conduct heat so easily. All-Clad makes good ones. I also like Sitram. They make pans that are nonreactive, so they’re great for citrus reductions.

What’s your favorite mail-order source?JB Prince [jbprince.com] for equipment and cookbooks, and Terra Spice Company [terraspicecompany.com] for spices and some hydrocolloids.

What’s the kitchen appliance you wish for most?A freeze drier. It’s great for making vibrant, intense powders. You could put a whole lobe of foie gras in a freeze drier, then grind it into a powder. It would recon-stitute in your mouth. Right now we buy freeze-dried products, like corn and peas, from a company called Just Tomatoes, etc! (justtomatoes.com). I’m an eBay addict. I’ve purchased 12 immersion circulators on eBay.

What’s the kitchen appliance you’re buying next?I’d like a plancha, which is essentially a large-scale griddle that can reach extremely high temperatures.

If you could design one piece of serving equipment, what would it be?A plate that would stay hot or cold through a whole meal. I’d want to customize the exact temperature of each dish, maybe using a digital device.

What’s the best restaurant dish you ate this year?The hearts of palm dish at Grant Achatz’s Alinea [in Chicago] is spectacular. Each heart, placed on individual pedestals, is hollowed out and filled with things like fava bean puree. And Homaro [Cantu] is my hero. Anything at Moto [in Chicago] is too much fun.

What’s your favorite sushi place?The most fun I’ve had with sushi has been at Blue Ribbon Sushi in Manhattan.

What restaurant would you want to eat in once a week?Manresa in Los Gatos, California, and Moto in Chicago.

Are there any dining trends you see on the rise?Large tasting menus with more options and themes. I think 12 courses is a great number. Anything beyond that and people get miserable.A lot of chefs are getting into doing things completely from scratch, like making cheese. What would you like to do from scratch?I grew up in a small coal-mining town in Virginia. My grandmother kept beehives and had a big garden. I watched her make her own vinegars and she would say that, during the Depression, vinegar was a great gift to give because you could use it to make more vinegar. So I want to make flavored, customized vinegars.

Which newfangled piece of equipment (i.e., sous vide equipment, the Pacojet, the Thermomix or a dehydrator) do you think will gain a real place in home kitch-ens?I think sous vide will make it first. FoodSavers are cheap at Wal-Mart. Eventually, sous vide will find a place.

What’s your favorite cookbook?That’s like asking me to choose a favorite child. I really like Dani Garcia’s book, Técnica y Contrastes [available only in Spanish]. He dedicates a chapter to liquid nitrogen. He dedicates another to gellan. I got it at JB Prince.

From whom would you most like to take a cooking class?I really like what Heston Blumenthal is doing [at The Fat Duck in Bray, England], things that chefs can use on a daily basis. He’s breaking things down on a mo-lecular level, like really understanding how to cook a piece of beef, or at what degree Celsius collagen breaks down. Once you understand these things, you can set your water bath at the exact temperature and do sous vide perfectly.

Do you have any good stories about your regulars?I once slept at the restaurant three nights in a row, because the Eagles were here and they had me on call 24 hours a day. They never ordered anything! We don’t listen to the Eagles in the kitchen. If you were going to open a fast-food place, what kind of food would you serve?I’m addicted to Krystal and White Castle, so I’d do high-end mini burgers with lots of different flavors, like foie gras burgers and truffle burgers with onion confit and Rogue River blue cheese. Q

QUOTIDIENNo. 48

ALEX PRAGERAlex Prager was born in Los Angeles in 1979. She was raised by her grandmother in a small apartment in the suburb of Los Feliz and her curious and restless nature was evident early on. Her nomadic upbringing saw her splitting her time between Florida, California, and Switzerland without truly settling down long

enough for a formal education. Prager’s interest in art began in her adolescence, but it was in her early twenties that she began to focus on photography after being inspired by the work of William Eggleston. In keeping with her independent spirit, she eschewed art school and began taking photographs on

her own, teaching herself equipment and lighting through trial and error. Prager has since contributed to a number of publications including ID, Elle Japan, Flaunt, MOJO, and Complex. All the while, she continued to exhibit her work in various group shows throughout Los Angeles. After the release of her first

book The Book Of Disquiet (2006) Prager was given her first solo show at Robert Berman Gallery in Santa Monica, CA entitled “Polyester”, which was covered by the Los Angeles Times. Along with her 2007 exhibition at Sara Tecchia Roma New York, Prager is slated to exhibit in both London and Miami Photo.

[los angeles, ca] [photographer] [filmaker][interview x tommy tung]

NICE TO MEET YOUNo. 49

It’s public knowledge now that you sleep nine hours a day. What happens when that amount is reduced? Will heads roll?Ah, yes, I do sleep a lot! I’m like a baby when I get tired; I can just fall asleep anywhere. On the rare occasion that I have to work on no sleep, I can usually pull through pretty nicely, as long as I’m constantly eating. That’s the key: I need either a full night’s sleep or lots of food. If I don’t have either, I’ll end up crying over something.

What is the price of being a renowned photographer? Do friends beg you to film their weddings and bar mitzvahs? Do you pale from spending time in the dark room?Surprisingly, no one ever asks me to film or shoot anything for them. Probably because they don’t want their wedding pictures to end up being them and all their guests in wigs and dressed in clothes from the 1960s -- scary -- although it also sounds kind of cool; I’m not sure I’d even hire me to shoot my wedding photos.

Are most of your shoots premeditated, shot on the fly, or a combination of both?‘They all start out premeditated, but once I get on the set, all plans can go out the window. It really just depends on the moment. It’s pretty rare that I come back with the shot that I had in mind before I started, even though sometimes I’ll plan out a single picture for months, or sometimes I’ll think of it on the same day I shoot it’.

What is the most elaborate shoot you can recall and what did it entail?‘I think one of my most elaborate shoots was one I did recently that involved about fifteen people. I usually only shoot around six people together at most, so when I tried fifteen on the shoot, it got a bit overwhelming in terms of how to pose them so that there was still a focus point in the crowd. I found myself focus-ing in on small groups within the larger set. Needles to say, the picture I ended up using from that day had only one girl in it!’

What films, books, movies, music, and photographers have influenced your style?‘In no particular order, photographers William Eggleston, Jeff Wall, Mitch Epstein, Helmut Newton, Brassai, artists Balthus, John Currin, Manet, Lucian Freud, musicians Charlie Wadhams, The Kinks, and The Wizard of Oz‘.

What camera do you use?I still shoot with the Contax 640. I love it because the film is still a good size, but I can hand-hold the camera the way I would if I were shooting with a 35mm. It’s a great camera. I’m sad that they have discontinued it..

What events or epiphanies inspired Week-end? How did you conceive the title?I saw a theme of apathy and impending death running through these pictures -- the death of and dreams. Originally, I was going to call it, “Weekend,” without the hyphen, but by adding the hyphen, it emphasizes the word, “end,” so it could also mean, “Weak End.” That adds a layer of comedy to it which I like.

You title many photographs with people’s names. What goes into the nomenclature for your art? Do you jot down the first name that comes to mind, when view-ing the image? Do you name the photos after people you know?Usually, I will just look at the finished photograph and the character in it will tell me her name. It will just make sense and once I have it, no other name will work. Every once and a while, I’ll run across a difficult one and it will take me days sometimes to come up with a name that suits her.

In general, how is photography contributing to the contemporary art scene? Is it moving forward? Are you moving with it? If not, where are you going?There are some contemporary photographers that I really like. Ryan McGinley, for one, has impressed me for the last couple of years. I don’t really keep up with all that’s happening in the contemporary art scene, but I do see some great art from time to time. I’m sure the recession is really going to help with that too. I think a lot of the really affected art won’t be selling as much because people will want art in their homes that actually moves them, rather than buying for the sake of a trendy investment. This is actually a really great time for art to flourish.Where am I going? I’ll know that when I get there.

Let’s fast-forward way into the future -- really far -- you’re in the afterlife. The Admissions Office is reviewing your achievements, so you can end up in the right plane of existence. The thing is they can only examine one of your exhibitions; they’re understaffed. Which solo exhibition do you provide and why?

Interesting the way you’ve just killed me in this interview. Let’s see…I’ve only done two solo shows so far, so this question is a little premature maybe, but I guess the one I have upcoming, Week-end, simply because it’s got “end” in the title, so it seems fitting since I’ve just met mine.

Since you are naturally gifted with a camera and “Despair” was so sucessful, have you thought about making anymore short films? If you have, what sort of films would you make? Yes, I’ve thought about it. It seems like a lot of pressure now! I’d make romantic comedies. I love romantic comedies.When it comes to being inspired, when it comes to creating art, you’ve said that you’re “an absolute dreamer.” Everyday events are moving. Do you have romantic ideals? Do you practice them?

Life isn’t worth living without your dreams. You just might as well be dead. Q

GET WIRED

No. 50

[a hypothetical section]

[our lifestyle experts reviews on technology + modern conveniences worth incporporating into quotidien life]

[for the on-the-go]

[kitchen gadgets]

[get computer savvy]

[editor’s picks]

No. 51

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No. 53

READ + LISTEN +WATCH

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[books] [music][film]

STEPPING OFF THE BUS, I ENTER INTO THE CITY THROUGH THE ARMPIT. Also known as Midtown, if we’re being polite, shaking hands and making eye contact. Weaving my way through plastic Rolex vendor carts, bubble tea shops plastered with sun-bleached menus, street nut stands, and all the tourists keeping them in business, I can barely wait to make my descent underground to the Q-train. In this instance, beneath the sur-face of the armpit is a better alternative the prickly, steamy and stinky epidermis. Not to mention the promise of making it underground means being well on my way to “the other Manhattan.” Never having had been to Brooklyn before, it seemed an illusive promise land from what all my friends had told me and I couldn’t wait to take it all firsthand. After a ten-minute wait on the platform and short-lived panic attack about subway construction, the neon-green building blocks that collectively stack up to form the letter “Q” emerge out of a black hole and my train glides before me. It’s a cool and quick ride and the riders of the Metro and I slide down the map on the Broadway Express. Looking down at my iPhone, with a Google Maps pin conveniently dropped on my destination of 253 Carlton Avenue in Fort Greene, I see that my service bars have flat lined underground. Suddenly, they to asymmetri-cally rise from the temporarily dead. A “3G” then tags itself on to the end of the chain as the natural light illuminates the subway car and rolls across the Brooklyn bridge. My view of darkness scattered with and stop motion subway ads is now the skyline of almighty Manhattan; however, it’s shrinking behind me as I exit the city I just entered to make my way to an even shorter landscape. As I emerge from the underworld of the subway connecting the two temporal realms of Manhattan and Brooklyn, it a gray day although I notice that doesn’t seem to bother anyone. While making my way across DeKalb Avenue, which slices through the culture-dense center of Fort Greene, I’m delighted to discover that the aggressive vendors of Midtown are now elderly men humbly offering to sell me incense outside their home. Long gone are overweight families clad in “I Love NY” gear and drippings of hot dogs. Rather, kids riding razor scooters race past me to Fort Greene Park while the parents trail behind in denim and a white t-shirt holding their on-the-go kid’s homemade ginger-lemonade popsicle (which I later taste tested for myself à la local favorite, Smooch Café). My first stroll in Brooklyn is filled with sights of restaurant after restaurant, bistro after bistro, and café after café with corner grocery shops, boutiques and bookshops in between. I’m overwhelmed in the best way, as each venue only looks more intriguing and unique than the next. Also adding the three flea markets and an independent theater a few blocks out of my line of vision to the roster of things to do and places to see, boredom just doesn’t seem like an option here.

x KAILEY KRAMERpHOTO x KAILEY KRAMER/JUSTIN CHUNG

ALL MY FRIENDS ARE IN

BROOKLYNSTEPPING OFF THE BUS, I ENTER INTO THE CITY THROUGH THE ARMPIT. Also known as Midtown, if we’re being polite, shaking hands and making eye contact. Weaving my way through plastic Rolex vendor carts, bubble tea shops plastered with sun-bleached menus, street nut stands, and all the tourists keeping them in business, I can barely wait to make my descent underground to the Q-train. In this instance, beneath the surface of the armpit is a better alternative the prickly, steamy and stinky epidermis. Not to mention the promise of making it underground means being well on my way to “the other Manhattan.” Never having had been to Brooklyn before, it seemed an illusive promise land from what all my friends had told me and I couldn’t wait to take it all firsthand. After a ten-minute wait on the platform and short-lived panic attack about subway construction, the neon-green building blocks that collectively stack up to form the letter “Q” emerge out of a black hole and my train glides before me. It’s a cool and quick ride and the riders of the Metro and I slide down the map on the Broadway Express. Looking down at my iPhone, with a Google Maps pin conveniently dropped on my destination of 253 Carlton Avenue in Fort Greene, I see that my service bars have flat lined underground. Suddenly, they to asymmetri-cally rise from the temporarily dead. A “3G” then tags itself on to the end of the chain as the natural light illuminates the subway car and rolls across the Brooklyn bridge. My view of darkness scattered with and stop motion subway ads is now the skyline of almighty Manhattan; however, it’s shrinking behind me as I exit the city I just entered to make my way to an even shorter landscape. As I emerge from the underworld of the subway connecting the two temporal realms of Manhattan and Brooklyn, it a gray day although I notice that doesn’t seem to bother anyone. While making my way across DeKalb Avenue, which slices through the culture-dense center of Fort Greene, I’m delighted to discover that the aggressive vendors of Midtown are now elderly men humbly offering to sell me incense outside their home. Long gone are overweight families clad in “I Love NY” gear and drippings of hot dogs. Rather, kids riding razor scooters race past me to Fort Greene Park while the parents trail behind in denim and a white t-shirt holding their on-the-go kid’s homemade ginger-lemonade popsicle (which I later taste tested for myself à la local favorite, Smooch Café). My first stroll in Brooklyn is filled with sights of restaurant after restaurant, bistro after bistro, and café after café with corner grocery shops, boutiques and bookshops in between. I’m overwhelmed in the best way, as each venue only looks more intriguing and unique than the next. Also adding the three flea markets and an independent theater a few blocks out of my line of vision to the roster of things to do and places to

x KAILEY KRAMERpHOTO x KAILEY KRAMER/JUSTIN CHUNG

ALL MY FRIENDS ARE IN

BROOKLYN

Having been back many a time since this initial trip, it’s a blast looking back on how foreign and new it all seemed to me. I’ve been lucky enough to explore a fair amount these places with all my friends that have become recently citizens of the neighborhoods across the bridge in the last two years – at the insider and lo-cal guidance of friends, of course. After having explored, I get it – although I think I understood with my very first stroll down DeKalb. It’s a fantastic place to live, there’s a lot to do, and the neighborhoods are wholesome and diverse – but there are lots of places that in this melting pot of a nation that fit that criteria. So, what makes this place so damn magnetic? What makes it more than just another trendy city and a quiet retreat from the constant buzz of Manhattan? This intangible element is palpable up and down every street – whether you’re on DeKalb or Myrtle of Fort Greene or the younger more “hipster” Bedford Ave of Williamsburg. The streets aren’t lined with gold, but seeping a non-fronting energy from in-between the cobblestones and sidewalk cracks that’s simply mesmeric for those looking to establish themselves and start a successful life. Whether they’re artists, writers, or business folk, they’re all trying to kick-start something and they more often choosing Brooklyn over Manhattan as the venue for it. This particularly resonates with me in recent years because, well, it seems like these days, all my friends are in Brooklyn -- and I want to know exactly why.

the fashion intern

“Well, first, you can’t live near Fort Greene Park in Manhattan,” Paul Bennett states rather matter-of-factly. He follows it up with a quick smirk-laugh combo and a zip of the quilted men’s jacket he’s fitting an on an oak mannequin at New York Magazine’s two-time, “Best Menswear” boutique, Goose Barnacle. Located on Atlantic Avenue in the heart of Downtown Brooklyn, the boutique is one of the forerunners and faces of the Brooklyn fashion scene.

Inside the small, four-walled space-- a true boutique at heart— a few racks of clothing are meticulously organized and mini-mally stocked to showcase the a highly curated selection of menswear. One of the four walls is lined with shelves of fifty or so identical chestnut leather oxfords reminiscent of the days of Gatsby and Paul reaches to the top shelf to adjust one that slid out of line. I watch him take care of the place as if it was his own flesh and blood and if it could, Goose Barnacle would embrace him in the same way – the two are simply match made in career heaven.

“What I do is very much a New York sort of thing, because there are few places in this country that something like a small boutique can be an influential force in the way people think about fashion and branding,” he tells me while brushing off the shoulders of his headless, wooden business partner. Leaving the store in the hands of the owner, we make moves outside and take a seat on the driftwood bench in the store’s courtyard out back. Overgrown with ivy and wildflowers, I can’t help but to compare it to “The Secret Garden” itself – although with a definite masculine and nautical spin. He crosses his legs upon sitting down and resumes and further explains, “New York City is one of the few places in the country where someone can come and make it on their own credentials, personality, and a ton of work. That’s how I got this job out of college – lots of networking and a gregarious appetite to do what I love.”

Initially, Moving to Brooklyn was not all fairy tale gardens and playing dress-up with mannequins for Paul. His first few months were spent living rent-free on a gracious friend’s couch in Fort Greene while working at the boutique as an unpaid assistant. Despite the tough and uncertain start Bennett asserts, “I never doubted that I wanted to live here and this is where I wanted to be. I love the neighborhood and community.” He credits these vibes to the hybrid of young professionals, established career folk and families that comprise his Brooklyn borough.

“I think my building is really indicative of this. The older family above me actually lived there before the brownstone was three apartments and the people below (my apartment) are really successful young figures in the fashion industry,” he explains as he reaches to his left ankle resting on top of his right knee to re-cuff his pressed A.P.C. jeans.

As for his thoughts on Manhattan, “I like going out in Manhattan occasionally and there’s definitely an energy there, but a lot of that same energy carries over to Brooklyn.” Among some of his favorite spots in Brooklyn is a long list of local haunts where he’s on a name-basis with the bartenders and wait staff. Laughing he adds, “and generally speaking, I’d rather come home to quiet Brooklyn at night rather than smelly and loud Manhattan. Occasionally, I do enjoy some sleep.”

In addition, the Goose Barnacle intern recently added yet another job to his repertoire. “I’m now also a personal chef and offering private cooking lessons with a sustainable spin. It’s just another example of making a path by doing what I love as long as I work hard enough. Plus, I gotta make the rent at the end of the month!”

The NYC survival mentality is also one that definitely crosses the bridge and applies to the Brooklyn lifestyle. Bennett explains pragmatically, “ ‘Making it’ here sometime just means having time for your hobbies, while working two jobs and scrounging money. My New York mentality is to just take every-thing step by step, keep going and enjoy it along the way.”

We decide to head back into the store as the sunlight begins to dim. When I ask him what his typical Brooklyn evening looks like on this Friday, he says, “I’m probably going to drink enjoy some of the Brooklyn moonshine I bought at the corner store and see a Drive at the theater down the street.” He grabs his set of keys adorned with GB wine cork keychain, locks the store up with a ‘click’ and smiles, “You’re welcome to join, I love showing people a good night in Brooklyn whenever I can.”

Goose Barnacle91 Atlantic Ave, Brookyln NY

[718] [855] [2694]

Bring in this copy of Quotidien for a special GB gift with purchase handpicked by Paul.

No. 56

“Have you heard the new M-83? It’s fucking rad, man. And plus, getting to tell babes that you work for a record label that has Moby signed isn’t a bad deal either!” divulges my old friend and Mute Records intern, Kerns Lane, on the honest perks of his latest gig at his Bushwick studio-loft space. Some of the walls still aren’t completely dry-walled and a plaster frost rests over most of the unfinished wood floors; however, amidst the construction, there are signs of progress. To the left of the kitchen proudly stands a new set of finished walls for a new bedroom and in the kitchen, a handcrafted bar from plywood and nautical elements such as a life preserver found abandoned at Brooklyn shipyard.

“We’re doing our best to fix up the place – it was totally bare when we moved in but it’s coming along slowly. It’s tough when moneys tight. Food comes first. And sometimes beer.” As Kerns laughs the last part of his statement off he suggests, on a similar notes, that we take a bus ride over to his favorite bar in Williamsburg, Pete’s Candy Shop, to catch up some more. He assures me, “You’ll like this place. There’s no fronting and it’s not ostenta-tious at all. That’s why I love it.”

Approaching Pete’s, it appears exactly like what one would think of a local, down-to-earth hangout. Colorful Christmas lights float in the front win-dows above a neon sign with the bar’s name flashing – which by the way, does it perfect justice. It really is like adult candy shop of life’s simple plea-sures – a space to enjoy good, cheap drinks, food and even better, although more valuable, friends. Walking in the door, Kerns turn to me, “This place is great, right? You’ve gotta try their cocktail of the night! And the patio out back is super laid back.” I can’t help but to nod in agreement.

As we move outside to find some seats on the ledge of a cinder block potter, home to a palm tree covered in the more multi-colored lights, Kerns explains, “It’s places like this that are on every block that made me want to move here.”

In addition to local haunts, Brooklyn proved to be the best choice as it simply encapsulated everything he wanted out of a city in conjunction with the fact that his alter- natives were unattractive by comparison. “It made the most sense to because I sure as hell wasn’t going to stay in Boston without a job and there’s nothing going on where I’m from in the Midwest. As for the West Coast, I’m just not really into hippies and the pot and drug culture in a lot of those cities. But the real reason I came to the city is because the job market here is a lot more flexible and a lot bigger than anywhere else in the country. The fact that there are options is what makes the working world attractive here.”

Jobs for Lane are imperative and currently he works two. “Most of my friends have two if they don’t want to be eating ramen every night.” Aside from starting a new job at an Italian restaurant, Maialino, in the West Village, Kerns spends most days interning at Mute Records, notable for releasing names such as Liars, Yann Tierson, and Apparat. “I really enjoy my job at Mute. A lot of the times as an intern I’m doing a lot of thankless work, but then I remember I could be working for a company that doesn’t put out awesome music. I think being a slave to a job you love is one of the most important parts about being successful in New York because whatever job you have here, you’re essentially going to be shackled to one someway.”

In comparing Manhattan to Brooklyn, Lane says there is none. “For me, the draw to Brooklyn lies in the value of it. You get a ton more for your money, whether its food or square footage. Plus, it’s a cultural hub. There’s so much artistic energy here. My building is actually loft spaces that are rented out really cheap specifically for artists. Plus, I find that all the bars and restaurants here are just a good if not better than ones in the Lower East Side or wherever I’d hang in NYC.”

Sitting with PBR in hand that he paid the bar tender for with a dollar in cash, it’s not hard to infer that Kerns Lane isn’t one for pretense. “Here, you don’t have to deal with the fronting that exists abundantly in Manhattan. It kills me when I go to work and have to ride the L-train watching fat, ugly executives sweat out their foie gras because they are too lazy to walk across town, when I am covered in flour, heading back to my unfinished, un-dry walled loft, and thankful that I made $10 in tips, so I can buy a few tall boys for my roommates and myself.”

Again, for Kerns, it all boils back to staying resilient. “Like I said, you’ve gotta be a slave to a job you love to make it here. If you do that, do it better than the next guy and take everything on the run, something will materialize. Whether it’s another restaurant job or a full time job at a record label. I always say, ‘Make dad proud and work hard,’ and things will happen in this place.”

As the buzz of the back patio turns into more of a subdued roar, we both consult our illuminated subway navigating devices (as it seems that what smart phones seem to be most used for in these parts) to see what the rest of out Brooklyn family is doing with the remainder of the young night. Kerns informs me, “Yo, Liz is a few blocks away at The Post Office in Williamsburg. Let’s go meet up!” And we’re onto the next thing.

the music intern

No. 2 No. 2

Make dad proud and work hard,’ and things will happen in this place.”

MUTE RECORDSGet a free sampler of Kern’s latest releases at MuteRecords.com

and coupon code “Kerns The Intern”

No. 2 No. 2

No. 60

Fast-forward to the morning after and Liz Kulze sits across a white linen tablecloth from at Ici, one of Fort Greene’s many farm-to-table bistros. “There was no choice. It was just obvious— trees, space, peace of mind, friendliness and all the other benefits like food, night life, attractive people, and New York City in my backyard. And in Brooklyn, there’s time and quiet each day and have some time to process and breathe, ” explains Liz as we sip on the Bloody Mary’s she insisted on ordering us after out night in Williamsburg. The infamous Ici kale burgers are also but minutes away from departing the kitchen and my fellow veggie-enthusiast friend tells me, “You’ll die. They are incredible. Nowhere else will you find this burger – not even in SOHO.”

Not far from Bennett, but a ten-minute L-shaped walk north within Fort Greene lines, you’ll find Liz Kulze rhythmically tapping on her MacBook writing an article for BULLETT magazine on any given day. Her two-bedroom apartment is tastefully littered with antiques she’s collected from various flea markets from her hometown of Charleston, South Carolina -- although she’s acquiring quite an assortment from the Brooklyn flea market each weekend. The 5’9 and rail thin brunette sits comfortably on a salmon velvet chair in her living room she found the previous weekend being thrown out at an estate sale around the block and jokes, “I need to keep myself from even going out weekends now. I’m turning into a hoarder! The Brooklyn sidewalks alone will do that to you, I guess.”

Recently hired as a freelancer writer at the edgy culture magazine, BULLETT, Kulze began her post-graduation career immediately at the Daily Beast but departed shortly after beginning. “The Daily Beast was a great start, but I hated what I was writing—it was painful but I’m much happier now. At BULLETT, everything arts-related is at our finger tips.”

Creativity is the name of Liz’s game. As a writer, Liz’s focus lies in documenting and sharing others creative endeavors. That, for her, is why there’s no other place to be, to work and to live. “This is where everything is happening creatively and that is the only kind of life I can imagine living. And stimulation and culture is also endless -- walking down a single street you can pass an African drum circle, a diamond-bedecked woman walking her shitzu, and a banker with briefcase in toe. Not to mention, it’s where every magazine is based.”

As for success and the city Kulze looks up from stirring her drink and before taking a chomp out of the celery stalk says, “ If you can succeed here you suc-ceed anywhere. The standards are set much higher. Everything is faster, everything is louder, more expensive, whatever -- you name it. Life is intense here, and even though Brooklyn is a nice physical break from Manhattan, the mentality is always on 24/7 but moderation is also key. Knowing your limits and taking it easy sometimes – that’s also where Brooklyn comes and saves the day.”

Out of the corner of my eye, I can see the owner of the small French bistro bringing our entrees out to the back patio of the restaurant. As she lays the crisp white, ceramic platters before us and bids us, “bon appétit,” Liz looks up, raises a glass and eager to share this bit of her new home with me toasts,

“What did I tell you? Only in Brooklyn.”

the journalist

No. 61

Q

No. 62

[a visual exploration of a revolution in fashion blogging that has its lenses turned toward the people][photo x hb nam of streetfsn.com + tommy ton of jakandjil.com]

[styling x the people]

TAKING TO THE STREETS

No. 63

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BROADCASTING LOCALLY ON 90.3 FM IN BOSTON AND STREAMING ONLINE [WZBC.ORG], WZBC’S ROCK PROGRAMMING BEGAN IN 1979 AND HAS GROWN TERRIFICALLY SINCE TO IT’S CURRENT STATUS AS ONE OF THE MOST FORWARD THINKING MUSIC INSTITUTIONS IN THE COLLEGE RADIO SPHERE. DATING BACK TO ITS BEGINNINGS IN PLAYING “MOD-ERN ROCK,” THE STATION BECAME SYNONYMOUS WITH BREAKING NEW BANDS - TURNED INDIE LEGENDS OVER THE YEARS SUCH AS R.E.M., SONIC YOUTH, STEREOLAB AND MORE RECENT NAMES SUCH AS ANIMAL COLLECTIVE, ST. VINCENT AND TWIN SISTER. ADDITIONALLY, ZBC HAS THE LARGEST AVANT-GARDE COLLECTION OF MUSIC OF ANY STATION THAT BROADCASTS THE GENRE. IN FACT, IN 1979 THEY COINED THE PRO-GRAMMING KNOWN AS, “NO COMMERCIAL POTENTIAL” OR NCP WHICH ESSENTIALLY GIVES PLAY TIME TO MUSIC THAT PUSHES THE LIMITS OF WHAT IS MUSIC AND HAS INSPIRED THE MODERN ELECTRONIC SCENE TO BECOME WHAT IT IS TODAY BY FEATURING A WIDE MULTIPLICITY OF SOUNDS FROM OBSCURE FIELD RECORDINGS TO SUCH ARTISTS LIKE BRIAN ENO AND SAINT ETIENNE. THE WZBC NAME CERTAINLY PRECEDES ITSELF AS IT HAS FIRMLY ESTABLISHED ITS PROGRAMMING AS BEING SOME OF THE MOST VARIED AND CUTTING EDGE AVAILABLE TO MUSIC LOVERS.

MS.GENERAL MANAGER

IF WALLS INDEED COULD TALK, the four cedar paneled ones that are WZBC would be chatty, at least -- most likely boisterous and foul mouthed, as well. It’s witnessed, or rather heard, nearly every trend in music sound through its few hallways from the noise of the ‘No Wave’ scene to the to the rise of modern electronic music some twenty years later. Arguably, many say that it is one of the last college stations standing. Since the 1980s, the iconic station has securely remained one of the forerunners in the underground music scene and the walls have been taking good notes.

The place is plastered with history – literally. Stickers upon stickers, posters, notes, letters, and passive aggressive or just outright aggres-sive post-its collage over nearly every inch of the station’s walls like thick lacquer.

When viewed on a micro scale, each piece can be seen can be seen as an integral piece of WZBC’s chronicle from a certain era and set of student and community member DJ’s that came and passed. For this reason and the sake of preserving this history, nothing has been removed or touched in years – not even the cracked cafeteria tray that austerely watches over the entire room from above the doorframe into the lounge. Not to mention that a CD or vinyl wouldn’t dare removed from one of the three rooms filled floor to ceiling with music. Really, it is a hoarder’s dream come true. But hoarding in this case isn’t without purpose and doesn’t quite merit the spectacle of a primetime freak show (however some of the DJ’s wild personalities might). As you step back from the walls, the ‘Monet effect’ kicks in and you get the whole picture. The collection of autonomous record label stickers and concert posters blurs together into picture that is entirely representative of the station. That is, a collection representing colorful past, present and future generations of forward-thinking, innovative and bold spirited WZBC legacies.

With the election of its first female General Manager, Samantha Tilney,..

INTERVIEW & pHOTO x KAILEY KRAMER

No. 80

...WZBC is certainly entering a new era. As each United States President leaves a legacy synonymous with his time spent in office, the same can be said for the position of General Manager as the personality and ethic of the ‘GM’ is always indicative of the station’s energy and direction at the time.

Having been Director of Promotions for the previous two years and a well-versed DJ for three, Tilney has more than enough experi-ence under her belt and has, herself, witnessed power and atmospheric shifts at the station has leadership as changed hands a few times. Additionally, she’s has a undeniable passion for the station and its core and classic mission to continue exposing new and groundbreaking artists. For Sam, it’s all about sticking to the classics and ZBC roots while keeping up with and embracing the present times as opposed to turning back the clock.

Sitting on the WZBC tattered felt couch in a Cheap Monday shirt with a puckered red lips not unlike the shade painted on her own, Sam has an air of timeless bad-ass nonchalance about her. She speaks rather monotonously while her tone is never boring to me – if anything, it just sounds calm, cool and collected with an emphasis on ‘cool.” In this fashion, she explains how her start at the station was nothing short of fate. “Coming into university I was already interested in music, somehow I stumbled into the radio station a few months into my first semester and joined the same day.” Immediately upon Tilney’s onboard- ing, older DJ peers immediately took her under their wings in classic WZBC fashion. “Jen (Baek, former Operations Director) was a huge mentor for me. She was a junior when I was a freshman and made me her intern. I think that this dynamic is re-ally important in passing on legacies to younger kids so they really get a feel for what the station is all about and then pass it on. It’s a good kind of cyclical.”

Despite the fact that the core mission and goals of WZBC remain intact after more than thirty years, the station is never in a static state. With its beginnings as a college rock station lying in the noise and punk scene when Theoretical Girls and DNA reigned su-preme, the original community proved to be almost as equally degenerate, reactionary and anarchistic as the artists they endorsed. As time progressed into the 90s, grunge took the lead, and with the next decade came electronic. Each trend of music generally comes with its own set of DJs who act and espouse similar energies to the music that they take cue up and take cues from.

On the subject of WZBC through the ages Sam tells me, “I’ve absolutely seen a lot of changes since I got involved. For starters, it’s

when I first joined there was chaos,

debating, noise every day, all day.

No. 81

become much more tame. I remember when I first joined there was chaos, debating, noise -- every day, all day. Now, the incoming student-DJs seem far more interested in schoolwork and are slightly more, well, boring. In any event, drug use seems lower and we appear to be accomplishing more so that’s a bonus. This isn’t to say ZBC is losing character, but I think the bridge between standard BC college life and WZBC is shrinking.”

At a station where integrity and staying faithful to roots is such a priority, one can’t help but wonder if this shift in attitude and overall character of the people who run it will disable them from staying true to WZBC’s goals and uphold it’s reputation. It doesn’t seem to concern the new GM much as she gave her two cents on the predicament, “We’re all very aware of where it’s beginnings lie -- and regardless, the station will always be in a time-warp of sorts. The first time I walked past the huge black door I thought I was back in the seventies. It wasn’t until I noticed the detail of the stickers littering the walls that I realized they were all current bands. Overall it’s one of the strangest places I’ve ever been in.”

The strangeness seems to be the draw for its community members and rightly so. It’s an extremely unique place and not only for what it does within the radio sphere and emerging artists. For Sam, she calls the station, located in a sort of cave-like setting at the end of a long, fluorescently lit corridor in the basement of a Boston college dining hall, “my cave of solace on campus.”

“It’s the best form of escapism I know. Most people enter ZBC with the intention of getting some work done, but usually end up dis-tracted and lose more than a few hours of their day just hanging out with other DJs. Sometimes I even walk in and end up having an impromptu show for one reason or another.”

As for her term as GM, Sam has big plans and thus, a lot on her plate; however, she’s up for the challenge. A few things on her to-do list for the upcoming year include the WZBC bi-annual fundraiser, sponsoring a significantly more live shows in the area, and re-vamping the website to integrate social media outlets and so to give the station’s live stream. Not surprisingly in an era of digital music, the majority of the listener base isn’t Boston- centric and tuning in with radios, but actually from all around the globe and tuning in online.

Speaking to Sam’s personal proactivity, she’s been the go-between between WZBC and Boston’s annual electronic music festival called, Together.

it’s the best form of escapism i know.

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“This year is the third year of the Together Festival, and the third year ZBC will be the lead radio sponsor. We plan on working with them more by providing DJs for informative music panels, in-studio interviews and performances, maybe even to co-host a show. It’s some really exciting stuff. I’ve watched the festival grown every year and it’s exciting stuff. Now we can see with the momentum we’ve gained what we can really achieve in terms of bringing about awareness and accessibility for electronic music in the Greater Boston area which ZBC has always been at the forefront of to begin with.”

One long term item on Sam’s to-do list will most likely be on to-do lists of many GM’s to come. That task is the job of digitalizing the entire music library. Yet another aspect of what differentiates WZBC from other modern radio stations (and even other college stations) is that all on-air music is still spun from the extensive collection of CD and vinyl records – most of which have been around since the station beginnings with handwritten and dated comment stickers on the covers to prove it. Sam admits that it’s a daunting task but one that will eventually have to be implemented. “Digital software is definitely in the near future. With our current set-up, there just won’t’ be enough space for our always-expanding music library in a few years. Although, I’m sure ZBC will figure something out to stay true to the roots of radio. I think we’re all a bit scared that by transitioning to digital music we’d be selling out if only because our technology would resemble the big Clear Channel commercial stations and playlists would be a lot less thoughtful on the part of the DJ.”

Whatever the next year has in store for Sam, it’s certainly nothing she can’t handle. As she takes the station into the future boldly, she still remains in closely in-touch with the past. Getting up to reach for her coat on the equally as degenerate adjacent sofa, she adds, “As long as we continue to provide a niche music market for anyone that is looking for something new and that the place doesn’t burn to the ground, I’ll consider my term to be successful.”

Let’s hope that the threat of flame can confidently be ruled out -- if only for the walls’ sake. Q

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Q[&]A[favorite bands]bohren und der club of gore, apex twin, radiohead, deaf center, burial, moderat

[go-to album] richard d. james by apex twin or radiohead’s in rainbows

[song with highest play count in itunes] reckoner (twelves remix) by radiohead [favorite band discovered at ZBC] apes & androids or the avalanches

[favorite album in the playlist right now] seefeel’s self-titled album – it’s awesome. [favorite live act you’ve seen with free wzbc tickets] jonsi [favorite ZBC wall sticker] the of montreal pastel 3 foot horse thing with a collage of creatures in it. it’s really out there and its’ also extremely big

INDULGE

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a final note on the not-so-everyday

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STAY HERE

ANDEATING

THIS

WHILE SIPPING ON THIS

WEAR THIS

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[MONDIAN SOHO, NYC][Suites start at $600.00/night]

[BLAZER x CARVEN][1200.00 at Bergdorf Goodman]

[PUMPS x MIU MIU][$965.00 at netaporter.com]

[KANON ORGANIC VODKA][official supplier of the MONDRIAN]

[SEARED ALASKAN KING CRAB LEGS, RAW PLATEAU PLATTER][$125.00 at IMPERIAL NO. NINE x Chef Sam Talbot]

NOVEMBER 2011Issue No. 6