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Holiday Gift Guide 2019

FOR THE HOME

  1. Via Raiz Tripod Ceramic Planter $100
  2. Milena Silvano Pale Moon Pillow $445
  3. Natural Wine for the People by Alice Feiring $14
  4. Wild One Walk Kit $88
  5. Vinglacé Wine Chiller $90
  6. IIIVVVYYY Ceramics Open Palm Incense Burner $48
  7. Saint Olio Aromatic Cleaner $20 (Use code WUHAUS for 5% off anything in the shop)
  8. Norden Ojai Incense $20
  9. Wu Haus Candle 02 + 03 $63
  10. Waterfall Stacking Blocks $38
  11. Upstate Silk Pillowcase $144
  12. The Japanese Garden by Sophie Walker $44
  13. Donation to RAICES Texas any amount

FOR THE KITCHEN

  1. Activist Raw Manuka Honey $32-$85
  2. WALTER $325 (Use code WUWALTER for $20 off anything in the shop except all-black WALTER)
  3. Upstate Frankie Cup $68
  4. Mexico: The Cookbook by Margarita Carrillo Arronte $35
  5. Mizuba Matcha $20-$50
  6. Yola Mezcal $70
  7. Wine Fellas Natural Wine Club Monthly Subscription $97-$329/month
  8. Miha Carita Cup $24
  9. Anima Mundi Brain Kit $99 (Use code WUHAUS for 20% anything in the shop through 12/02!)
  10. Organic Cotton Mesh Produce Bags $16
  11. Gold Measuring Cups $38
  12. Nothing Fancy by Alison Roman $20
  13. Earthen Carbon Steel Kitchen Knife $40
  14. Donation to NATIFS any amount

STYLE + SELF-CARE

  1. Selva Negra Santi Sweater $130
  2. Sea Bar Mater Soap $14
  3. Many Moons 2020 Planner $44
  4. Rachel Comey Hestia Earrings $195
  5. Lauren Manoogian Carpenter Oversize Beanie $210
  6. Milk + Honey Baking Soda-Free Deodorant + Hydrating Rose Mist $20-$32
  7. Mystic Mondays Tarot Deck $21
  8. Underbares Everyday Bra $44 (Use code ALISON15 for 15% off the everyday bra through 12/6)
  9. Skin Gym Rose Quartz Roller $28
  10. Everlane The Heavyweight Overshirt $75
  11. Donation to Planned Parenthood any amount
  12. Subscription to Kait Hurley’s KAIT App $9.99/month

TRAVEL

  1. Everlane The Renew Traveler Tote $88
  2. OLO Fragrance Lightning Paw $45
  3. Rains Color Block Anorak $140
  4. Away Bigger Carry On $245
  5. Stainless Steel Blender Ball $12
  6. BKR 1-Liter Water Bottle $48
  7. Baggu Go Pouch Set $38
  8. JBL Portable Speaker $80
  9. Naturally Dyed Eye Mask $70
  10. Hydroflask Travel Mug $30
  11. Green-e Carbon Offsets any amount
  12. Huzi Infinity Travel Neck Pillow $40
  13. Anker Portable Charger $56
  14. Travel Meditation Kit $119

MORE GIFT IDEAS HERE!

December 2, 2019 0 comment
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All About Adaptogens with Anima Mundi
LifestyleWellness

All About Adaptogens with Anima Mundi

As we enter the holidays, the best thing we can do is equip ourselves with healthy ways to manage and reduce stress related to the season. That’s why we’re diving into a topic that has been incredibly life-changing for me: adaptogens!

My first real learning experience with adaptogens was when I attended a plant medicine workshop during a Spirit Weavers Gathering in 2016 taught by amazing teacher and friend, Paula Ferraro. I’d known about adaptogens before then, but didn’t truly understand their healing properties and how to incorporate them into my everyday routine. Adaptogens are botanicals and mushrooms that support the body’s natural ability to handle stress. They adapt to each person’s unique needs to help bring their body into balance, working bi-directionally to both help promote relaxation as well as provide more energy and overall stamina. Adaptogens work specifically with the immune, endocrine and neuroendocrine systems. They have been used for centuries in herbal medicine practices throughout the world, most notably in Traditional Chinese Medicine and Ayurveda.

I take a variety of adaptogens everyday. My favorites are ashwagandha, chaga, reishi, rhodiola, lion’s mane, mucuna and tulsi (holy basil). I typically start my day with an adaptogenic blend of mushrooms. If I’m making matcha, I will blend 3-4 adaptogen powders (reishi, chaga, cordyceps, lion’s mane) into my drink (1/2 teaspoon each). If I’m drinking yerba mate, I’ll squeeze about 40 drops of an adaptogenic tincture (Adaptogenic Tonic) into my tea. In the afternoon around 2/3, I usually take another 40 drops of a different adaptogenic tincture (lately Cerebrum Brain Tonic) either just in water or in herbal tea. Finally an hour or so before bed time, I either make a moon milk with powdered adaptogens (ashwagandha, reishi and tulsi) or use a calming adaptogenic tincture (Happiness Tonic) to wind down before sleep. When I’m traveling, I usually bring 2-3 different tinctures with me. I find the tinctures are easier for on-the-go, as they blend into things way more easily.

While I love making potions at home and sharing the knowledge my teachers have taught me in workshops, I wanted to bring in a true master herbalist to share her expert knowledge on the topic. I received so many great questions about adaptogens from you all, and I am so thankful to have Adriana Ayales, medicine maker and founder of Anima Mundi Herbals, provide her insight.

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Adriana is a rainforest herbalist who was born and raised in Costa Rica. Immersed in the world of plants since she was a child, Adriana has helped provide relief to people with chronic disease through custom formulas for years. The demand for her formulas naturally grew during her time in New York, and from that Anima Mundi was born. Now back in Costa Rica, Adriana works with sustainable farmers to source indigenous herbs, import organic species from all over the world, and send ingredients to New York for production and distribution. If you ever find yourself in Brooklyn, I highly recommend that you stop by her apothecary shop in Greenpoint!

***Now through Monday, 12/02/19, Anima Mundi is offering 20% off all products with code WUHAUS.***

Alison’s Favorite Anima Mundi Products:

Alison’s Recommendations for Daily Use:

  • Start small by incorporating between 2-3 adaptogens into your daily routine
  • If you’re intimidated on where to start, try a preblended formulation that addresses your needs
  • Try blending powders into your smoothies or superfood lattes (coffee, tea, or herbal)
  • If you don’t have a blender or just prefer to drink regular tea or coffee in the mornings, I recommend using tincture form instead of powders, which can get clumpy if not blended
  • Adaptogens work best taken in small amounts over longer periods of time. I recommend taking 1/2 teaspoon of each adaptogen you are working with 2-3 times a day
  • Get creative with how you use them! Add them to your homemade soups/broths, granola, bliss balls or cookies/cakes

Alison’s Favorite Adaptogens For:

  • Stress + Anxiety: Ashwagandha, tulsi/holy basil, reishi
  • Immune Support: All the mushrooms! (chaga, reishi, lion’s mane, maiiake, etc.), astragalus
  • Energy: Rhodiola, cordyceps, maca, schizandra
  • Mood: Mucuna, ashwagandha

Wu Haus Adaptogenic Recipes:

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I’ve known and used Anima Mundi’s herbal remedies for several years and was fortunate to connect with Adriana after we were both quoted in a New York Times article about adaptogens last year. Here, she answers your questions about adaptogens, plus offers personal tips for dealing with stress during the holiday season:

Wu Haus: What’s your advice for those who are just getting started with adaptogens?

Adriana Ayales: I would start with up to three different kinds of adaptogens, used as single herbs, so you can notice what the effects are in your life. Also, be patient. Nothing is instantaneous. It’s always good to allow natural medicines to take their time, up to 2 weeks of consistently take it along with a healthy diet, so you can really observe the energetics of that adaptogen. And pair them properly to metabolize. Patience, time and consistency is key. The whole pill-popping culture doesn’t work for these herbs, which work in a more holistic sense.

WH: How much and how often should you take adaptogens?

AA: Every herb is different, and it depends on the reason it’s being used for. For chronic illnesses, for example, larger and consistent doses can be particularly beneficial, but again depends on the imbalance in particular. Adaptogens used for daily maintenance also involves a different dosage. Because these herbs are powerful, a general rule of thumb to keep in mind is to use 1/2-1 teaspoon of its powdered form. When the herb has been extracted, whether as an extract powder or as a liquid extract, the dosing can vary depending on the extraction rate. All in all, consistency is key. The more consistent you are with their use, the more likely you’ll reap their excellent benefits. 

WH: What’s the difference between primary and secondary adaptogens?

AA: Many of the adaptogens that are marketed today aren’t officially adaptogens. There are only nine adaptogens that are officially recorded from the 1940s, when they were first studied in the Soviet Union. They’d discovered herbs that helped recovery from stress and biological stress, like being exposed to heavy metals. From there, a lot of people started studying other herbs that have similar properties, like mucuna. There’s no approval in the modern-day sense, but all the chemistry signals that it’s a primary adaptogen. It’s just not labeled as such by the living scientists who created the label in the first place. Hopefully, there will be research in the future.

The nine primary adaptogens are Asian ginseng, American ginseng, ashwagandha, cordyceps, eleuthero, rhaponticum, rhodiola, schisandra and shilajit.

WH: Are there adaptogens that are better to take at a certain time of day?

AA: Yes. I do think some have more of a daytime use than nighttime. And this greatly depends on your body. For example, ashwagandha can be deeply calming to most, but to others it might be energizing. This depends on the current needs of your own constitution. So for some, ashwagandha can be a miraculous nighttime remedy if they’re handling a lot of stress and anxiety. Others, like rhodiola, are more stimulating and awakening, and tend to be best taken during the day.  

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WH: What are the differences in delivery methods?

AA: I think tinctures are a lot more vital than pills. Tinctures tend to capture energetics and vitality over pills, due to the result of its bioavailable nature once the extraction has happened. Pills unfortunately tend to contain binders and fillers, whether to keep them preserved, or because the extract powder in itself wants a clean derivative. Although there are some great ones out there, it’s hard to find clean and fresh sources. But for folks that cannot handle the herbal taste, as a tincture or powder, then finding excellent unadulterated sources for pills can be a great alternative. 

WH: What’s your favorite way of taking adaptogens?

AA: Functional foods are so great. You usually combine them with healthy fats – it’s the best way to metabolize them. Raw fresh coconut oil, flaxseed oil, any of that healthy goodness. From power balls to homemade granola bars, the sky’s the limit!

WH: Do certain adaptogens go better together?

AA: Yes. Pairing is key to generate particular results. The art of formulation is creating essential pairings of master herbs with supportive and activating herbs to tackle someone’s particular healing journey properly. There are classic combinations that have been practiced for hundreds of years by Chinese (TCM), Daoist, Ayurvedic and other [medical systems]. For example, there’s a classic formula in Traditional Chinese Medicine that’s Panax ginseng, astragalus and licorice that assists with lethargy and deep-rooted exhaustion. Another famous Ayurvedic pairing that many of us know is Triphala, which is three restorative tonics, such as amla, haritaki and bibhitaki. This is a classic formula for a sluggish digestion. Another classic formula used for depression in clinical herbalism that our Happiness Tonic contains some of the herbs, is rhodiola with supportive “antidepressants” such as St. John’s Wort and Albizia. And so, so many more! 

WH: Does your body build immunity against adaptogens? 

AA: Technically, primary adaptogens teach the body on a chemical level. So essentially, over time, your body will be able to create the response without its use. One of the key signature traits of primary adaptogens is that they’re safe, which also means they are not habit-forming nor create any kind of dependance. 

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WH: Are there possible side effects or things to consider before taking adaptogens?

AA: Secondary adaptogens that many of us consider primary, like he shou wu, reishi, mucuna, maca, suma, (etc!) might have side effects when taken in very large doses over long periods of time. Primary adaptogens have no foreseen side effects when taken in larger doses, which is why it became a signature trait for the 9 declared adaptogens back in 1957. Yet we’re due for more research to really get to understand the deeper chemical realities of the secondary adaptogens and other herbs that have identical traits to the primary adaptogens. 

WH: What adaptogens are helpful for dealing with stress related to the holidays?

AA: Everybody needs to be super energized and as stress-free as possible. My favorites are mucuna, maca and rhodiola to keep you energized and help fight off stress. Cacao, although not technically an adaptogen, is a good accompaniment, especially for digestion. Suma helps keep you super energized. For the wintry season, I enjoy them in warm beverages like teas, soups, or broths. Of course, putting them in a latte or your favorite milky beverage is exquisite.

WH: What’s your favorite way to destress during the holiday season?

AA: Body care with adaptogens! I usually do an adaptogenic body oil. I love integrating ashwagandha, calendula, horsetail, passionflower, and basically any flower that’s currently in season that’s excellent for skin and relaxation. I slowly cook the herbs in the oil on very low heat and use it to massage the shoulders, temples and feet after a warm bath. I also love integrating powdered adaptogens with other plant-based things, like avocado and coconut milk, in face masks. Wintry self-care, inward meditation type of rituals are my favorite. 

November 25, 2019 0 comment
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Mindful Tips for Sustainable Living
HomeLifestyle

Mindful Tips for Sustainable Living

A few weeks ago, I sent out a survey asking for feedback on my website, including content ideas they’d be interested in seeing on the blog. I was so happy to receive an overwhelming amount of responses that asked for a blog post around sustainability. 

As humans, we have caused so much detrimental change to this planet – and unfortunately, we’re really starting to see the effects of what we’ve done in the past and what we’re collectively still doing. We are the caretakers of this planet, and it’s imperative that we’re mindful about our lifestyle choices in order for future generations to explore and enjoy all of earth’s beauty as we’ve been so lucky to do. It’s a big job, and one that must be taken seriously. I know the individual changes we make can sometimes seem small, but together we can make a big difference. There’s no going back or undoing what has been done, but we all must make sacrifices in our lives, so we can preserve what we do have left here on earth. Hold yourself and other accountable. We can all do better.

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This list isn’t exhaustive, but here are some ways to start living more mindfully in your daily life. You can also reference my blog post on how to reduce waste and plastic use for more ideas. What are some sustainable practices that you’ve incorporated into your lifestyle? Let me know in the comments!

Around the Haus

  • Turn off appliances: Save energy by turning off appliances when they’re not in use. If you can, it’s best to completely unplug them so that no energy is wasted. 
  • Use energy-efficient light bulbs: Although these cost a little more than regular light bulbs, they end up saving you money over their lifetime because they use less energy. You can find LEDs (light-emitting diodes) and CFLs (compact fluorescent lamps) next to regular light bulbs at most stores. Before you turn on a lamp, always consider whether you can open some window blinds instead. Natural light is the best!

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  • Find new life for things: Once something is no longer usable for its original purpose, consider whether it can serve another one before you throw it away. Old toothbrushes are great for cleaning small spaces, old T-shirts can be used as cleaning cloths, and newspapers can be saved for kindling or a messy art project. That’s one of my favorite aspects of the Wu Haus candles: once the candle’s done, the vessel can be reused for whatever your heart desires. If there’s anything you no longer want but is still in working or good condition, offer it to a friend or donate it to your local thrift store so that it can have another life in someone else’s home.
  • Use A/C sparingly: To save energy, consider letting your house get a little cooler in the winter and a little warmer in the summer than you normally would. In the winter, I like to snuggle up in blankets and warm socks before I consider turning on the heat. I don’t have central air conditioning, but I help stay cool in the summer by opening windows at night to let the breeze in, drinking iced beverages and eating cooling foods like salads and fruits.

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  • Use eco-friendly cleaning products: Buy only natural cleaning products that don’t use harsh chemicals that can harm the environment. Avoid products that include phosphates, chlorine, ammonia and petroleum distillates. To reduce plastic use, find a product that comes in a concentrate. That way you can pour a little into a reusable spray bottle and add water, rather than buying several spray bottles for the same amount of use. I absolutely love Saint Olio and only use their products for cleaning my haus. The founder (who also happens to live down the street from me!), Sherri Kaven, uses essential oils to naturally scent her cleaning products, which also have disinfectant properties of their own. Her line comes in four amazing scents – citron, neroli, sitka and her new limited-edition Aromatic Cleaner with fragrant notes of lime, ginger and greenery. Her products smell so dang good that they actually inspire me to clean. I use the cleaner concentrate to clean everything in my haus, which makes cleaning a total breeze.
  • Go paperless: Switch to paperless billing where you can, opt for e-vites over paper invites, and keep notes on your phone or computer instead of notebooks. I don’t live hard and fast by this rule: I love journaling and the meditative act of writing. Just consider where you’re comfortable with going paperless to minimize waste.
  • Recycle + compost: I am so fortunate to live in a city that has both recycling and composting programs. For those who don’t, I recommend researching what programs are available in your area and see if there’s an affordable option to consider. Another suggestion would be to start a petition to bring these programs to your area. 

In the Kitchen

  • Buy in bulk: Reduce plastic use by shopping from the bulk section of your grocery store or at farmers’ markets.
  • Choose paper, glass or aluminum over plastic (which can leach toxic chemicals into your food, often doesn’t actually get recycled, and takes hundreds of years to decompose). This is definitely easier said than done sometimes. So much of what we buy comes in plastic, but it’s good to be mindful of our consumption. To cut down on product packaging, buy in bulk and also try to make food items like broths, dips, etc. yourself at home.

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  • Be a mindful meat eater: As you may know, I was a vegetarian for many years before reintroducing meat back into my diet. I still live a plant-based lifestyle, but do buy and eat meat occasionally. When I do, I make sure that I am buying locally and from a farm with ethical, sustainable practices, including providing a healthy environment for their livestock and not using harmful pesticides on crops. It takes some research before you head to the grocery store, but it’s well worth it. You may also consider buying your meat from the farmers’ market, where you’re able to ask them questions directly.
  • Eat local: This is good for so many reasons. The food is fresher, you’re supporting your local community, and your food doesn’t have to travel hundreds of miles, meaning it has a smaller carbon footprint. If you have the time and space, I encourage you to start growing some of your favorite herbs and veggies. It’s so rewarding to work with the land and eat what you’ve grown!

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  • Don’t buy bottled water: If you need filtered water, get a water filtration system rather than buying bottled water. My Walter water filter has provided our family with clean drinking water for years! Use code WUWALTER for $20 off anything in the shop (excludes all black WALTER). When traveling to countries where I can’t drink the tap water, I use my GRAYL purifying water bottle.
  • Use reusable bags, produce bags + storage containers: Use tote bags for groceries, mesh bags for your produce, and reusable glass containers for leftovers and storage rather than their plastic counterparts.

On the Road

  • Bike, walk, bus or carpool: THIS IS SO IMPORTANT. We all need to drive wayyyyyyy less. Biking or walking to work/happy hour/etc. is a great way to sneak some exercise into your life while promoting sustainability. For longer distances, consider public transportation or carpooling with a friend or coworker.
  • Keep your car serviced: For those who do need to drive their car, make sure you’re getting it serviced regularly and addressing any issues that come up. When cars aren’t working optimally, they become less efficient and can waste fuel. When the time comes to get a new car, consider investing in an electric car or a hybrid.
  • Reconsider souvenirs: When I’m on vacation, I only like to get souvenirs that I know I’m going to use or enjoy regularly, like a special piece of jewelry or ceramic piece. I generally avoid getting anything that I know will end up in a corner, dusty and forgotten over time. Sometimes the only thing I bring home with me from trips are pictures, which provide way more memories and nostalgia than a shot glass ever could. Less is more.

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  • Stay green: Living that hotel life can be a major luxury, but just because you’re not at home doesn’t mean you should stop living sustainably. A lot of hotels now offer you the option to not receive new towels and sheets daily. You may also look into accommodations that are known for their sustainable practices, including those that offer plastic-free toiletries and  recycling services.
  • Pack your travel mugs + metal straws: There is so much unnecessary waste involved with drinks on the go, and it can all be avoided by bringing your own mug and/or water bottle and reusable straw. I bring my bkr water bottle and Hydroflask travel mug on every trip, so I stay hydrated and can get my daily matcha fix without excessive waste.

For Your Closet

  • Invest in high-quality clothes: There is so much information available now about the true cost of fast fashion, from the terrible working environments it often supports to the amount of waste it produces. Well-made clothing comes at a higher price tag, but investing in clothes that will last a long time will save you money in the end. Go for timeless styles that will stay chic and relevant as the trends change.
  • Shop at second-hand/vintage/thrift stores: So many gems to be found at second-hand stores. You can find the best one-of-a-kind pieces and usually at a great price. Buying used clothing and accessories on sites like Depop is a great option too.
  • Choose eco-friendly fabrics: Natural materials like linen, cotton, silk and wool take less energy to make than synthetic fabrics such as polyester and don’t leach microplastics into the water when washing.
  • Wash + dry smartly: Washing your clothes in cold water takes up less energy than washing in hot water, plus you avoid possibly shrinking clothes. If you have a heavy stain that would normally require hot water to remove, pre-treat the stain with concentrated laundry detergent before washing in cold water. Only use machines for full loads, and consider hang drying your clothes instead of using a drying machine.

Bigger Picture

  • Support businesses that prioritize sustainability: There’s a lot of power in where you spend your money, so spend it wisely. As a responsible consumer, I encourage you to do your research and shop brands whose values and practices align with your own. If you see an area for improvement, share your feedback with the brand. We can all learn from each other and there’s always room for growth.
  • Encourage others: We have a large influence on the people in our lives and demonstrating how easy and important it is to adopt sustainable habits can make a big impact. It can be as easy as bringing a spare travel mug when you meet a friend for coffee, or telling them where you like to buy bulk goods. The best thing is to share what you’re doing and why it’s so important. Try to be encouraging and positive rather than patronizing – people are more likely to change their habits when they feel inspired over feeling shamed.
  • Use your voice: Support policies and people who are working toward a more sustainable future. Vote for candidates who care about the environment, sign petitions for change, and be vocal within your community. Being active makes a big difference. Donate your time, donate your money. Every little bit helps. 
September 11, 2019 1 comment
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Wu Haus Candle 03: Soft + Wooded
HomeLifestyleStyle

Wu Haus Candle 03: Soft + Wooded

Wu Haus Candle 03 is a collaboration with Kelly Crosby of CROSBY Elements and ceramic artist Fernando Aciar of fefo studio. Only a limited supply is available; get yours here.

I can hardly believe that it’s already time to release the third and final Wu Haus Candle! These have been such a long-time dream of mine to create, and I am so fortunate to be able to collaborate with artists with so much talent, passion, and willingness to explore and play.

Each candle has been so different from the other, even within a release. That’s the true beauty of handmade goods; every piece has its own story, from the time it was thrown on the wheel to an untold future. Every time you light your Wu Haus candle or sip from its vessel, I hope you take time to honor and recognize the journey it took to get to you – how it was shaped by the hands of a ceramic artist, poured by a scent storyteller and packaged by yours truly. 

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For Candle 03, Kelly Crosby of CROSBY Elements and I took inspiration from the Oregon coast to create a woodsy, masculine yet equally soft scent that I can’t get enough of. With scent notes of tobacco, Himalayan cedar, bergamot, frankincense, amber, oud and patchouli, this candle is reminiscent of late summer and time spent outside amongst the trees. It reminds me of the last camping trips of the season, spending time in the forest and cozying around a campfire after the sun magically sets and the night sky fills with stars. I love spending this time in nature, hiking and walking along the Pacific Northwest coastline, reflecting on the beauty of summer and looking forward to what another fall equinox brings.

The vessel for Candle 03 is the work of amazing artist and dear friend Fernando Aciar of fefo Studio. Fernando is an Argentinian chef-turned-ceramic artist, a warm and welcoming person who’s inspiring to be around and a super passionate creative. 

I first met Fernando while working on the menu for the Houston restaurant, Vibrant. As I dreamed up the restaurant menu, I also dreamed of what ceramics would look and work best with each dish. Fernando brought that vision to life and created a gorgeous collection of custom ceramics for the restaurant. We kept in touch and were able to reconnect when I returned to Houston to train the staff and chef on the menu. Fernando is the owner of New York-based OCafe, and was starting-up Vibrant’s coffee program and training their staff on the machines. We got to know each other better during our time in Houston, bonding over our shared love for food and desire to create. 

For Candle 03, I wanted to incorporate Fernando’s organic style to round out the series. I love how he uses pops of color on his organic shapes, using them sparingly on these earthy, yet sophisticated pieces. Fernando’s work is in demand internationally, and I’m so grateful to have collaborated with him on a project that means so much to me.  

Photo by Drew Reilly

Here’s more about Fernando and his work:

Wu Haus: How did you start in ceramics?

Fernando Aciar: After I closed a juice bar, I felt that I needed to go back to cooking – what I was doing before. It was hands-on, not just building a business and creating a new concept, but making it. There’s a school across the street in the Village, and my wife gave me [a semester there] for a Christmas present. I had the idea to start making cups….I realized that I loved being there, doing that, and I found myself – 20 hours a week – going to the studio. I realized that it had to be a business, because it was taking so much of my attention. 

I had a friend who invited me to make a plate and do tablework for a fashion show. That commission became over 1,000 pieces within a month. The manager of the school where I was [attending] gave me the push to go and grow. The rest of the story is I’ve been doing [ceramics] for restaurants, for architects, for fashion shows. I’m about to fly to France because I’m doing lamps for a new hotel that’s opening in Nîmes. 

WH: What techniques do you use?

FA: I like a lot of hand-building, which is using the slab, and I love to make molds. I like natural shapes and a lot of structured, more architectural shapes. More art deco lines. I use color as a graphic element…. I always keep playing with solid color, and my signature is the sunset – a half-circle. Everything has a connection when it comes to whatever I do. You try to bring the same DNA. Even if it’s a new concept, it’s the same person. It’s me.

WH: Where do you draw your inspiration from?

FA: I’m inspired by very simple things. I go to a container store and I see a shape, and I see a shape that’s going to be a lamp. I can be at a museum and see a drawing, and I [flip that drawing upside down]. Now it’s going to be a vessel, or a cup. I don’t follow ceramicists. I try to not get inspired by other ceramists, because it’s easy to fall into the same thing. I try to keep my own way of seeing things. Half of everything that I create comes from something broken, or something that went wrong. That came from cooking. You recycle everything, you transform. That happened to me with ceramics. If something breaks, I don’t get mad – it becomes something new. 

WH: What was your process for the Wu Haus collaboration?
FA: [Alison and I] were having a glass of wine in Houston. It was a very hot, humid day, and we were talking about the candles. She was telling me that she wanted to do a line, and I said I’d love to collaborate. Eight months later, we were still talking about it. I have these [style of] cups, and she picked the colors – sand and blue. They’re the size for a matcha latte or any latte, and they fit the hand. They are an extension of your body. They’re not square, but organic shaped.

I also have a candle line, so I thought it was a beautiful thing to do a cup that can be reused. I often work with different artists; I have a chocolate bar that I do with a friend who’s a graphic designer. We collaborate in the ways that we have passion.

WH: What do you love about candles?

FA: I love light. It comes from there. In my house, we have to have candles all over. I love perfumes. I make my own perfumes and I love natural essential oils. We’re in this new era of handmade candles and I’m very into it. I like the light that the candle gives us at home. Or any environment. I’m a cook, so I appreciate a dinner with candles. It makes the whole experience different.

July 23, 2019 0 comment
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Outside the Haus: Guide to Camping
LifestyleTravel

Outside the Haus: Guide to Camping

The Wu Haus Guide to Camping is here! And just in time for the real start to summer. One of the best things about living in Portland is being in such close proximity to beautiful and diverse landscapes. Within a two-hour drive, you can take in the grandeur of the Pacific Ocean, mountain bike along rivers, hike through national forests and summit mountains. 

The natural beauty of the Pacific Northwest was a huge draw for me when I decided to move here from the east coast, and it’s a gift from Mother Nature that I try to fully immerse myself in when I can. Camping is such a fun way to unplug and live more like our ancestors used to, without constant distractions and fully aware of what our earth provides us – clean water, shelter, nourishment and more. There’s nothing better than watching the stars at night and feeling that connection to nature that is easily lost in our day-to-day.

Camping can look very different depending on what your comfort level is. Some people love more basic, bare-bones style camping, where you hike in to camp at a remote spot vs. camping grounds and get by without any running water or bathrooms. Others prefer to “glamp,” where you have several modern-day amenities like showers and even structures with A/C. All of it can feel intimidating for those who haven’t done it much, but with the right resources and preparation, you can be pitching tents and loving life outdoors in no time!

If there’s anything I didn’t cover in this post, but you’re dying to know, please don’t hesitate to leave a comment on this post.

wu-haus-alison-guide-to-camping

Reserving a Camping Spot + Resources

Consider amenities

The first thing you want to do is decide what kind of camping experience you want to have. Some parks have different sites that offer varied amenities. For example, one park can have a campground that allows you to hook up your RV to electricity and water services, and another campground that doesn’t. If you’re searching online, make sure to carefully read the amenity details before you make a reservation, and consider calling or emailing the park with any questions you may have.

We have a T@B teardrop trailer that we purchased lightly used a couple years ago that we love to take camping. We don’t usually hook up to power or water because we have a solar panel that we hook up once we get to our site. Our trailer had a bathroom that we’re in the process of  converting to a closet because we don’t use the toilet or shower. The sleeping area can be folded up to a table with bench seating when not in use. The kitchen is around the back of the trailer and included a refrigerator and sink, though we still use our Yeti to save on power. We still do tent camping/hike-in camping from time to time because bringing the trailer isn’t always an option, and hiking in to camp spots gets you away from people and into more remote locations.

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Reserve ahead
Some campgrounds are on a first-come, first-served basis. These are a great option when other campgrounds are already booked. If you do go this route, I recommend that you either go earlier in the week if you can, or make it a long weekend by starting your camping trip on a Thursday. I also suggest you head there as early in the day as possible, and even consider packing up your car the night beforehand. This will help your chances of getting a spot. It’s also a good idea to have a backup plan in mind, just in case things don’t work out! 

For campgrounds that do take reservations, I recommend booking as soon as you can. Some campgrounds book out months in advance for the busier seasons. If the campground you had in mind is already booked for the summer, consider trying to make a reservation for next year (or whenever you’d like to try again). It will be something fun to look forward to! 

Resources for finding campgrounds

If you’re not sure where to look for campgrounds, a good starting place is your state’s Department of Parks and Recreation website. Here are some other great resources when searching for the perfect campsite:

Allstays: Camping app with helpful search tools and filters
Campendium: App with crowd-sourced reviews of RV and tent campsites
Go Camping America: Resource for privately owned and operated campgrounds
Hipcamp: Like Airbnb for camping! This app allows private landowners to set up reservations for people to camp on their land.
National Park Service: U.S. agency that manages all national parks. This is a great site for learning about different national parks.
Recreation.gov: Reservation platform for national parks. This is the site where you make your actual reservation.
Reserve America: Website that manages online campsite reservations for most U.S. government park lands campgrounds.
The Dyrt: Another great app featuring crowd-sourced reviews on campsites

What to Wear

When packing for your camping trip, I suggest checking the area’s weather forecast to get a general idea of what to expect. We all know that weather can be unpredictable, but this can at least serve as a starting point.

Clothes

It’s generally a good idea to think in layers. Always bring fabrics that breathe, like cotton and linen, for the hot summer months. For mid-layers, consider long-sleeved shirts as an added layer of protection against the sun, wind and mosquitoes. For outerwear, make sure to have a moisture-wicking jacket with a hood and possibly even a warmer coat for cold nights. I don’t love wearing the same outfits every day, so I try to pack pieces that mix and match well! I’m a huge fan of bringing jumpsuits and rompers on camping trips. I usually bring a cotton or cotton canvas one. They’re easy to wear and layer with.

For the night time, bring warmer socks (I recommend Smartwool) and keep a beanie or warm hat and even gloves in your sleeping bag, in case it gets cold. Unless you’re in a climate that doesn’t cool down much at night, I recommend wearing a long-sleeved shirt and pants to bed. Always change out of your day clothes into dry clothes before you go to bed. 

Also consider what activities you plan on doing during your trip and pack accordingly. Don’t forget your swimsuit!

Shoes
The shoes you’ll want to bring depends on the terrain. If you’re headed to the beach, chances are a pair of comfortable walking shoes or sneakers and some flip-flops/water-friendly sandals are all you’ll need. If you plan on going hiking, make sure to bring comfortable, broken-in hiking boots. It’s also a good idea to bring fast-drying, lightweight shoes (like Tevas) for hanging out by the river and around the campfire (and for public showers!)

Accessories
Bandanas are like the Swiss Army knife of accessories! You can use it as a head scarf to help keep hair and/or sweat out of your eyes, dip it in water and tie around your neck to help keep you cool, or tie it around your ears to keep them warm at night. You should also bring items that help protect you from the sun, like sunglasses and hats with caps or wide rims. 

Packing List
What to bring will depend on what kind of camping you plan to do. Your list can be longer if you plan to do car camping, where you will have access to your car next to your campsite. For campsites that require you to park and hike in, you’ll want to limit what you bring to the essentials that you can carry on your back or in your arms. For those scenarios, you’ll want lightweight everything (tent, sleeping bag + pad, single-burn flame for heating water, dehydrated food, a water filtration system so you can drink water from a river or stream, etc.) Here are example packing lists for each scenario:

For car camping:

wu-haus-alison-car-camping-packing-list

For hike-in/tent camping:

wu-haus-alison-hike-in-camping-packing-list

Download the car camping list, here, and the hike-in list, here.

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Meal Prep

Wherever you go, always remember to respect the earth and leave no trace. Please follow your campground’s clean-up rules, as they may vary based on specific needs to the area, but as a general rule of thumb always pack out your trash and anything else you brought in. We need to honor and protect nature so that it can be enjoyed for generations to come.

If you’re planning to hike into your camp spot, I recommend bringing dehydrated food packs (available at camp stores like REI) and basic essentials that are lightweight and create minimal trash. REI carries a large variety of camp kitchen supplies to invest in if you think you’ll be regularly camping throughout the year. Any food items that can be heated or cooked using hot water are the best options here.

If you’re car camping at a campground and can bring a cooler to store your food, you have way more options. We have a Yeti cooler and though it cost a small fortune, I can say it really was worth the money. No other cooler really compares, and if you’re camping for more than 1-night, you’ll need a cooler that actually keeps your food cold.

For car camping, I recommend doing as much prep ahead of time as you can. Make a big batch of quinoa or another grain and store in quart-size containers to use throughout the trip. Pre-wash and chop salad greens (kale is best, as it’s most hearty) and store in large tupperware with a dry paper towel to absorb moisture. If using canned legumes, strain and rinse at home and bring alone in a tupperware. I recommend making soups and/or curries ahead of time, freezing them in quart containers and bringing them with you in your cooler frozen. This will allow them to keep longer on the trip. To cut down on waste, make your own dips, nut cheeses, hummus, pesto, etc. and opt for bulk items rather than prepackaged things.

Here a basic food prep/pack list with room for you to add to:

Download the PDF, here.

July 3, 2019 3 comments
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Finding Fluidity Retreat Preview
DrinksLifestyleSelf-CareTravelWellness

Finding Fluidity Retreat Preview

Wow! I can’t believe tomorrow is the officially start of summer. Really looking forward to river days and camping trips, but even with so many memories yet-to-be-made, I can’t help but be most excited for our Finding Fluidity retreat in October in Todos Santos, Baja, Mexico, at the stunning Pachamama Mexico Boutique Hotel and Retreat Center! This will be the first (hopefully of many) international Wu Haus retreats, and I couldn’t be more excited to spend time with some of you in one of my favorite countries in the world. After the success of last year’s retreat, Coming Home, in LA, we decided we wanted to host a longer retreat with a beautiful natural setting. This very special retreat will be the only event I host for the remainder of 2019 and the only retreat until fall of 2020. Shannon and I are pouring so much energy into making this retreat unforgettable. Today, I wanted to give you a little sample of what you can expect.

We decided to call the retreat Finding Fluidity, as inspired by the resilient quality of water and how it’s strong yet graceful and moves with both force and ease. We live in a world that can often feel over stimulating. We have to deal with so much stress and commotion on a daily basis. This retreat is designed to help you learn to move through your life with more fluidity. To surrender more. To invite more ease into all that you do. Through the difficult periods, to learn to sit with the discomfort while still nurturing and taking care of yourself. This retreat is open to all people from all walks of life. We invite diversity in all forms and are here to support each of you on your own unique journeys.

If you’re interested in joining us in October, you can see the full retreat page here, and you can sign up here. Please don’t hesitate to reach out if you have any questions about logistics, programming, payment plans, etc..

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Sample daily itinerary:

7:15-8:30am     Guided yoga/movement and meditation
9:00-10:00am     Breakfast
10:00am-12:30pm     Morning Session (ie: creative inspiration gathering + prompted writing, food prep + styling, adaptogenic herbs and elixirs, etc.)
12:30-3pm     Lunch and free time (One-on-one sessions with Shannon + Alison, swim, beach, walk, sleep, relax, etc.)
3:00-5:30pm     Afternoon Session (ie: breathwork ceremony, guided scenic hike, trip to Todos Santos, etc.)
6:00-7:00pm     Dinner
7:00-bedtime     Free time to relax, swim, read, write, reflect, etc.

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This retreat is:

  • an invitation to show up, perfect as you are, and explore healing mindfulness practices in a supportive community of like-minded humans
  • an opportunity to slow down, breathe deeply into the wisdom of the heart, awaken the body and nourish the spirit
  • an inclusive gathering where diversity in all forms is desired as a priority and honored
  • a time to learn and gather tools for creative inspiration
  • an opportunity to reflect and practice guided writing activities
  • a chance to experience a powerful breathwork ceremony
  • a time to learn about adaptogenic herbs to incorporate into your daily rituals
  • a chance to learn useful, everyday food preparation and styling tips
  • an opportunity to connect and forge lasting relationships with other creative, in-tune people
  • SO MUCH MORE!

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Besides being a magical food goddess, Shannon guides powerful breathwork ceremonies. You will get to experience one of these incredibly healing and expanding ceremonies at the retreat this fall. If you’ve never practiced breathwork, here’s a little bit about this practice:

“Clarity Breathwork is a powerful process of healing and transformation. It deeply supports the clearing away of old energies, patterns, conditioning, negative thoughts and emotions and opens the doors wide for new life and greater consciousness. Most of us don’t breathe fully, we hold back the breath and have been doing so most of our lives. When we start to breathe fully and consciously we are easily able to release what we have been holding and open to an incredible expansion of consciousness, including greater forgiveness and self-love. This inner change brings about shifts in our outer lives for the better. Clarity Breathwork supports people to release stress and tension, heal and resolve trauma, gain deeper insights into current life issues, and access one’s own internal healing energy, creativity and greater knowing.”

We wanted to offer you a short guided meditation video to use at home. Shannon guides us through a calming and centering meditation that can be used at anytime during your day.

A big part of this retreat will focus around nourishment. What we put in our bodies, so we can move through our lives with as much ease as possible. Since we’ll be in sunny Mexico, we’ll focus on cooling foods and hydrating beverages. We wanted to offer you a sample recipe to make at home. Perfect for summer, this Aloe-Honeydew-Mint Elixir is bright, delicious and refreshing.

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Aloe-Mint-Elixir-Wu-Haus

Aloe-Honeydew-Mint Hydrating Elixir
[Makes 6 cups]

4 cups ripe honeydew, juiced (or just blended with other ingredients if you don’t have a juicer)
1 ½ cups fresh aloe, cubed (about 1 whole fresh aloe stem)
1 cup fresh mint, loosely packed
1 cup filtered water
Juice from 1 lime

1.) Wash and dry the aloe leaf, then place it spike-side down on a cutting board. Using a sharp knife, cut along the edges of the leaf to remove the spikes, and cut off the bottom and top of the leaf. This should expose the gel on all sides.

2.) Run a sharp knife under the green skin on one side until you remove it completely. Be careful not to cut too much into the gel. If you notice that there’s any yellow ooze on the aloe gel from the skin, that’s aloe latex—which has laxative properties. You can wipe it off with a paper towel or rinse off with cool water.

3.) Once you’ve removed the first side of skin, score the gel into one-inch squares. Scoring the gel first will make it easier to remove in pre-portioned chunks. Edge the knife along the other side to remove the other green skin. Check for yellow aloe latex and remove or rinse it from any of your one-inch square pieces of aloe gel.

4.) If using a juicer, juice honeydew and add liquid to high-speed blender. Otherwise, add all ingredients to high-speed blender at once. Blend on medium-high until smooth. If you didn’t use a juicer, you can strain the blended beverage through a fine-mesh sieve to remove pulp. Chill in refrigerator for 30-minutes before serving. Pour over ice and enjoy!

June 20, 2019 0 comment
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Summer Picnic Season + 2 New Recipes!
DrinksLifestyleMain CoursesSoups + Salads

Summer Picnic Season + 2 New Recipes!

Summer is just about here, and that means the start of picnic season! Picnics mean time with friends, juicy fruits, beautiful scenery, iced tea, and a million other memories to fill my scrapbook with (just kidding, I don’t have a scrapbook). Yet, as chic and effortless as summer picnics might seem on Instagram, their execution requires a bit of foresight and a few hours of planning. So, to ensure you all are living your best summer lives, I’ve gathered a few of my favorite picnic-proof packing tips and recipes.

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Eat!
Obviously, we want all our food to be delicious. For picnics, this means still crunchy, still flavorful and ready to eat immediately after the long haul to your favorite spot. To start, make sure the foods that need slicing and dicing are sliced and diced at home. This includes (non melt-able) cheeses, like Brie or Camembert, meats for your charcuterie, and all your veggies and fruit. Speaking of fruit, try fruits with rinds or peels that are portable and will hold up against the travel time, or if you want to bring berries, pack them in a reusable glass container. If bringing a salad, choose hardy greens and vegetables that won’t wilt and store the dressing separately until ready to serve. For mains, I love to make dishes ahead that will only get better with time. This could be the classic potato salad or the Watercress + Snap Pea Potato Salad with Grainy Mustard Dressing recipe listed below.

Drink!
If you’re not bringing bottles, beverages are best in big batches here. Think infused waters, iced teas and big batch mocktails where the flavors will improve while they sit.  When prepping, add a bit of the mixture to ice cube trays and toss those in the batch right before you leave to ensure you have a chilled and undiluted drink once the spread is laid. If you’re planning on getting boozy, make sure to research the area you’re going. Some beaches, parks, and federal lands have restrictions on alcohol consumption and glass use. I just got this amazing gadget for my birthday, and I am LOVING it. It’s double-walled, vacuum-insulated stainless steel keeps your chilled beverage cool for hours.

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Pack!

  • Reusable flatware, utensils, cups, and cloth napkins. (Tip: bring a few extra sets of each in case of new friends or spillage.) I also usually pack a few dish towels to use for various things.
  • A cozy blanket or two with room enough for everyone to stretch out and sky gaze after.
  • Lemon or citronella oil to ward off unwanted critters.
  • A corkscrew or bottle opener.  Even if you’re not bringing beer or wine, someone else might.
  • A small knife, just in case.
  • A cutting board to lay out charcuterie items.
  • Ice packs, the less messy more compact version of cubes for that not soggy meal I mentioned earlier.
  • Music and something fun to do. A charged phone and a Bluetooth speaker (I have this one) work magic here. For activities, bring what you like: volleyballs, board games, frisbee, bocce, dominos, etc..
  • Trash bags. One for garbage, one for recycling. Leave no trace, friends.
  • Something to put it all in. This depends on your destination, the number of people and time spent there. An actual picnic basket and small cooler are foolproof most of the time If you’re trekking long, rough terrain, a backpack is perfect for hauling your goods. The Portland Picnic Society – yes, that’s a thing- uses a red wagon and once it’s been unloaded, they fill it with ice and bottles of rosé.  

Picnic Menu Idea

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Watercress + Snap Pea Potato Salad with Grainy Mustard Dressing
[Serves 4-6]

3 lbs baby potatoes, larger ones halved
1 cup radish, thinly sliced on a mandolin
4 scallions, green parts only thinly sliced on bias
1 lb sugar snap peas, thinly sliced on a vertical
¼ cup fresh tarragon, finely chopped, plus more for serving
2 garlic cloves, minced
¼ cup grainy (aka stone-ground) mustard
2 tablespoon dill pickle juice
¼ cup lemon juice
⅓ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
2 cups watercress

[Note: if you want to include a protein in this salad, try adding a cup or two of smoked trout or salmon, shredded roasted chicken or slices of your favorite sausage.]

1.) Boil potatoes in heavily salted water for about 20 minutes, or until soft when pricked with a fork. Drain and rinse with cold water.

2.) Meanwhile, make the dressing. Whisk together tarragon, garlic, mustard, lemon and pickle juice and olive oil in a small bowl. Set aside.

3.) Toss potatoes, radishes, 3 tablespoons sliced scallions and snap peas in the dressing.

4.) Serve salad with fresh watercress, and garnish with extra S&P, tarragon and scallions, if desired. Enjoy!

Turmeric Pineapple Iced Tea
[Makes about 3 quarts]

8 turmeric tea bags (or you could use loose leaf tea)
8 cups water
2 cups fresh pineapple juice
½ cup lime juice
2 tablespoons honey (optional)

1.) Add 8 cups of water to a large pot on high heat. Once boiling, remove from heat and add tea bags. Let steep 10 minutes. Strain. Stir in honey, if using.

2.) Allow tea to cool to room temperature then chill in refrigerator for at least 30 minutes, or until cool.

4.) Mix in juices and chill until ready to serve.

June 18, 2019 0 comment
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Wu Haus Candle 02: Warm + Floral
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Wu Haus Candle 02: Warm + Floral

Wu Haus Candle 02 is a collaboration with Kelly Crosby of CROSBY Elements and ceramic artist Amelia Wrede Davis. Only 100 are available; get yours here.

Smell is such a powerful sense. It helps you recognize poisonous substances. It helps you fully appreciate the flavors of your food. It can also transport you to different memories and places.

With the release of Wu Haus Candle 02, I’m curious to know what memories it might bring up for you. Maybe the pink grapefruit notes remind you of spending summer afternoons with your grandmother on her porch, eating perfectly pink segments of fruit while letting the world go by. Or perhaps the sandalwood takes you back to the first time you hugged your partner and took a long breath in to soak up the scent of their cologne. Or maybe these scents don’t recall anything specific yet, but become your future path back to this summer and all the memories you’re about to create.

For Candle 02, I once again partnered with the amazing Kelly Crosby of CROSBY Elements to create a scent that celebrates the beginning of summer and all the wonderful smells associated with this time. Here’s how Kelly came up with scent notes of geranium, cedarwood, sandalwood, rose, pink grapefruit, hinoki wood and black peppercorn to create a perfectly balanced scent for the summertime:

“We’re transitioning from spring into summer, so we wanted to do something sweet and floral, but also had that warmth of summer. So to have that musky richness to it, we have sandalwood, Virginian cedarwood, and hinoki wood. The brightness comes from rose, geranium and pink grapefruit. I don’t typically gravitate towards a floral candle, but when it’s blended with these beautiful woods, they go really well together.”

wu haus candle

For the vessel, we collaborated with the talented Amelia Wrede Davis, a beautiful soul currently residing in Tacoma, Washington. We initially connected via Instagram a few years ago, and I completely fell in love with her pieces. Anyone who knows me knows my love for desert tones and neutral palettes, and Amelia’s work is dedicated to honoring the earth and letting its natural beauty shine through. Not only do I love the classic look of her pieces, but her commitment to environmental causes and sustainable business practices are also incredibly inspiring.

Candle 02 features the marbled clay that Amelia also uses for her limited O’Keeffe Country collection. I love the way the white and tan colors swirl together. It’s really beautiful – each one unique. I hope this vessel becomes part of some of your favorite memories, first as a candle, then as whatever you choose it to be.

Here’s more about Amelia and her work:

Wu Haus: How did you start your business?

Amelia Wrede Davis: I began working with clay my first year of high school. I immediately fell in love with it. I was at a time in my life where I didn’t realize how much I needed a contemplative creative outlet. Clay is an incredible teacher in this way. Throwing on the wheel became a sort of therapy for me – seeing how when I wasn’t centered in my body or present with what was right in front of me, I would also struggle to center the clay. That combined with the beauty of making functional objects and being connected/in relationship with a grounding material from the earth had me hooked. I’ve been throwing consistently for coming up on 12 years now.

Portrait by Taylor Jones Photo

WH: What techniques do you use?

AWD: All of my pieces are wheel thrown by me in my home studio in Tacoma, Washington. My aesthetic lingers where earthly meets utilitarian. I love refined, functional designs and timeless hues that can compliment any space or mood. All of my pieces embrace bare clay and feels of landscapes that are close to my heart –whether it be in hue, texture, shape or overall vibe.

My business ethos is rooted in sustainability – I practice zero-waste shipping with 100% plastic-free and recyclable/biodegradable materials and offset my carbon footprint while traveling for markets. I see these vessels as a vessel for positive impact, whether it be through shipping materials, purchasing supplies only from small or local businesses, donating monthly sales percentages and pieces for auction to important non-profits, inspiring folks to reduce single-use containers, recycling clay, and cultivating conversations around compassion, consumerism, and mindfulness.

WH: Where do you draw your inspiration from?

AWD: I went to school for environmental studies and that has been my greatest teacher and source of inspiration. The natural world, both in the sense of design and feel, but also the notion of slowing down and making room for pause. I take a long walk with my dogs each day in the woods or down at the beach here along the Puget Sound, and it has always been my recharge time. I brainstorm, troubleshoot and let my imagination go wild in this place. I’d say my creative process cycle often times begins there and ends there.

Because my work with clay is about so much more than clay to me (it is also a spiritual/environmental practice and way of life), my influences really come from all over. I also find inspiration in cooking seasonally, plant medicine, slow fashion/slow, circular business models, abstract expressionism, and permaculture. I spent a few years organic farming in my “formative” years – being both in sync with the earth and also deep in the slow food movement.

I am incredibly moved by the innate connection between food and pottery and all that it inspires. I have seen firsthand how they have the capacity to shift habits around single-use plastic, eating on the run, and creating community with loved ones or friends. There is a thread woven through each of my designs and what purpose I envision it to nurture: whether it be creating time each morning to slow down with one’s tonic or coffee in a favorite mug, sharing laughter and stories with loved ones over a meal, or inviting a close friend for heartwarming conversations and herbal tea out of a carafe…there is a narrative surrounding each piece in regards to nourishment of good, fresh food that ultimately keeps me forever inspired.

WH: What was your process for the Wu Haus collaboration?  

AWD: Alison and I brainstormed together for the floral scent she was planning to house in my piece, and we wanted to create something feminine, uplifting and warm. The shape is also soft and has a body-like curve. Each one has a unique marbling pattern – no two are alike.

We quickly settled on the colorway that is part of my O’Keeffe Country Collection. These pieces came to life for me out of my love for and pilgrimages down to Abiquiu, New Mexico, that began while I was living in Colorado. This place quickly became very special for me, and a symbol for a renaissance of spirit I had during my first trip down there. I was coming out of a tough relationship and voyaged down with my dog (who was coincidentally rescued from New Mexico a year prior), and was in a place of needing to find myself again without that of a significant other. I felt closer to myself than I had felt in a long time – and deeply aware of the legacy that Miss O’Keeffe led as an autonomous woman aligning her life and art with her natural surroundings. Independence, groundedness, and the freeing feeling of being “home” is the landscape of Northern New Mexico for me. And in that way, I feel it has been the most empowering place for me as a woman and human. I feel very carried by her spirit when I am there, as well as many other female artists who have had a similar connection to this transformative place. So I hope this piece will, too, stand as a symbol for both femme empowerment as well as connecting to the Mother and truly aligning with her in all that you do.

WH: What do you love about candles?

AWD: For me, lighting a candle symbolizes keeping my internal flame/hearth warm and strong. I am often susceptible to burnout or low energy dips/waves and have incorporated a practice of lighting candles – especially while eating or relaxing after a long day. I visualize the flame within me and watch how it, too, flickers and dances to adapt and move with what is happening around it. Most days my output/input ratio is far from balanced and this is one tool (out of many) in my toolbox that has helped me to cultivate more input and recharge my batteries.

On a recent trip to Denmark, I also fell in love with how every cafe, coffee shop, bar, etc. we stopped at there had a candle on each table (with a real, good ol’ flame – not a plastic, battery-operated one). It made each meal/pastry/coffee/beer feel just that much more special and festive.

June 12, 2019 2 comments
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All About Natural Wine
DrinksLifestyle

All About Natural Wine

SO excited about this post, you guys! Over the last year, I’ve fallen in love with natural wine. I’ve learned so much and still have lots to learn, but I’m excited to share some of that info with you today! As people continue to pay more attention to what they put into their bodies and make more mindful decisions that support sustainable practices, it’s no surprise that the focus has spread beyond what we put on our plates and onto what we pour in our wine glasses.

Although some of us love and drink wine regularly, talking about wine can feel incredibly intimidating. There is such a dizzying amount that can be learned about wine – the regions and their soils, the grape varietals, the different production processes – that it can be tempting to ignore all the details and pick a wine based on its label design. But with an understanding of just a few key terms, you can head to the wine aisles and select a bottle with the confidence that your choice aligns with your ecological values and dietary standards. Knowledge is power, friends!

I encourage you to seek out the natural wine community where you live. It’s definitely not everywhere yet, but you’d be surprised. If you can find a great shop or join a monthly wine club, do it. This way you can chat about the wines with knowledgable people and if you join a wine club you can try new wines every month. I’m a member of Ardor Natural Wines‘ club here in Portland. I also love Psychic Wines in LA, Wine Therapy in NYC and Henry’s in Brooklyn. Even if you can’t find a dedicated natural wine spot locally, talk to whoever works at any wine shop near you and inquire about what natural wines they might sell. Also, depending on what state you live in, you may be able to purchase wines online. Also, if you don’t have a wine app on your phone yet, I’d recommend Delectable or Hello Vino.

I want to talk about the wine du jour – orange wine. You’ve probably noticed this category of wine starting to pop up by the glass at wine bars and restaurants, and a lot more people talking about it. Bon Appétit did a great article on orange wine, which is also known as skin-contact wine. To put it simply, it’s white wine made like red wine. The white grapes are fermented along with its skins, which gives the wine a range of orange color. Because the wine extracts the tannins and phenols from the skins, orange wine is often bigger bodied like a red wine. Skin-contact wines are also normally made without as many additives as a white wine, which can lead to a more sour taste.

orange wine skin contact natural wu haus

Here’s a simple guide to the different categories of wine:

Red grapes, skin contact = red
Red grapes, no skin contact = rosé
White grapes, skin contact = orange
White grapes, no skin contact = white

Another fave (especially for summer!): pétillant naturel, better known as pét-nat. Translates to ‘naturally sparkling,” and that it is. Pét-nat can be made from white or red grapes and is essentially a natural version of champagne where the fermentation happens directly in the bottle. Again, Bon App breaks this fizzy drink down for us.

You may have heard wines be described as organic, biodynamic or natural. These all refer to different methods in which a wine can be made. They all sound pretty similar, but each have their own nuances:

Organic wine is wine made with organic grapes. To grow organic grapes, a winemaker must adhere to a set of standards at their vineyard, such as using no artificial fertilizers. Organic wine does not necessarily mean it doesn’t have any additives; ingredients like yeast and animal enzymes are allowed in organic wines. Another thing to note is that being certified as “organic” has different definitions across countries. For example, organic wine in the U.S. cannot have any added sulfites, but the same isn’t true for wine made in Canada or Europe.

Biodynamic wine takes organic wine one step further. Biodynamic wine is made using organic farming practices (such as using compost as fertilizer and avoiding most pesticides), as well as employing biodynamic methods in the growing, harvesting, and post-harvest processes. Biodynamic methods are based on agriculture methods created by a person named Rudolph Steiner in the 1920s. Biodynamic agriculture emphasizes that the timeline of farming processes should fall in line with the lunar cycles and astrological signs, connecting the farmer with the earth in harmony. This can result in super hearty vineyards that are naturally resilient to plant diseases and extreme weather. Wines labeled as “biodynamic” are certified by the Demeter organization. Since certification can be costly, some winemakers forego the certification process but still use biodynamic methods for their own personal standards. Just like organic wines, biodynamic wines may still contain additives.

Natural wine has gained popularity recently, but actually refers to the oldest method of winemaking. I asked my friends Ryan Jones and Victor Martinez at Ardor Natural Wines to give a brief overview of natural wines, as well as their top 5 natural wines that are perfect for this spring + summer:

Natural wine is wine with nothing added and nothing removed. That means it is grown organically or biodynamically, and it is vinified into wine through a natural, spontaneous fermentation – without the addition of any chemicals, or manipulation by filtering, fining, or other industrial techniques. What you get is a wine that strives to express the variety of grape, where it is grown, and the season in which it is grown and made into wine.

These wines are alive with healthy populations of microorganisms and they tend to have more life, energy, and flavor than conventionally made wines. There’s an entire world of flavors, textures, smells in wine that most people have never been exposed to.

Natural wine is where all the great energy and creativity is being harbored in the wine world. There is literally a whole new generation of farmers and winemakers that are making wine in the old traditional ways. These old school methods date back over 5,000 years and in addition to creating a wine that is alive and energetic, also happens to be free of chemicals and is grown in a way that respects the earth and maintains healthy nutrients in the soil.

The key aspects of what we consider to be a natural wine are:

  • Vineyards farmed organically and/or biodynamically
  • Use of indigenous yeast
  • Handpicked grapes
  • Low-to-no filtering
  • Low-to-no sulfites
  • Winemaking that respects the grapes
  • No chaptalization

All of the technical components are really cool, if you’re in to learning about that, but natural wine is more than just a process. It has evolved into a culture unto itself. It is how people engage with drinks and food in a more thoughtful and fun way than beer or cocktails. It informs an entire lifestyle. We focus on encouraging people to try new things and to do things with wine. Every BBQ, trip to the river, camping trip, and bike ride to the park is an opportunity to enjoy natural wine and one if it’s best friends, tinned fish.

ardor natural wines wu haus

We’ve put together a list of 5 wines that we think are exactly what you should be drinking as we go into late spring/early summer. These wines also provide a good window into natural wine and represent a variety of styles, flavors, smells, countries, soils and cultures.

Natürlich
This is a white sparkling wine – a pét-nat from a father-son team, Bernard and Benoit Landrom, that work in Muscadet. It’s a 50/50 mixture of grape Folle Blanche and Gamay. Folle Blanche has high acidity and full of citrus flavor, and Gamay is herbaceous. This is a great combination of the two – it’s lively, joyous, and easy to drink. It’s more of a playful fruit than a nutty champagne, and pretty much all you’d want in a sparkling wine.

Calcarius
This wine comes from the heel of Italy’s boot, in Puglia. There’s a lot of calcareous soil out there, so the winemaker (Valentina Passalacqua) is using intensely limestone plots to grow Bambino Bianco grapes. It’s a liter bottle, so you get an extra 250 mL. The wine is very lemony – it’s like an adult lemonade without the sweetness.

Croci Lubigo
This wine from Romania is 100% Ortrugo, which is a great native to that region. The grape skins are considered a white grape, but they give the wine long skin contact to get all the extraction of color and the tannins, making it an orange wine. It’s also lightly sparkling, somewhere between a pét nat or champagne and a lambrusco. So it’s lightly sparkling and deeply orange in color, really fruity, lively and easy to drink.

Forlorn Hope
Forlorn Hope is from a California guy (Matthew Rorick) who’s doing really cool, lightly macerated, juicy, expressive wines. It’s kind of the opposite of what you’d think of Napa style. This is his take on a White Zinfandel. It’s a rosé from Zinfandel that tastes like a watermelon or raspberry Jolly Rancher, but without the sweetness. It’s dry, like what a White Zinfandel should be!

La Chaussée Rouge
La Chaussée Rouge is from Loire. It’s made in the style of carbonic maceration, which is a style of winemaking that produces really fruity, lightly macerated wine. It’s a much lighter red than you’d expect from fermented grapes like that. It’s still a light red, but you treat it more like a rosé; you chill it and drink it. It’s perfect for the spring and summertime.

natural wine guide wu haus

Natural Wine Producer List

I asked my friend + natural wine aficionado Autumn Gilbert to share some of her current favorite wine producers. Autumn is the first person who really taught me about natural wine. We’ve drank our fair share of wine together, and I will say, she always picks the best ones. I hope you find something you love!

Domaine Mouressipe – I like these wines because while they are high acid and fruity, like most young reds from this region, they possess a uniquely herbal quality, almost tea-like at times.

La Sorga – Antony Tortul has a cult following and is one of many natural producers known for having a sort of “punk rock” philosophy towards wine. Whole bunches, no temp control, and NO additives.

Anna Andre et Yann Durrman –  Their wines are made without any additives. The Gewürztraminer literally smells like heaven, if heaven was a summer night full of gardenia bushes and lemonade.

Christian Binner – The Binner estate was established in 1770, and their vines’ average age is 35 years, where 40% of the vines are over 60 years old, and with many rows nearing a 100 years of age. They’ve been chemical-free for 35 years.

Laurent Saillard – Laurent worked in food and wine in New York City, notably as co-founder and chef of ICI in Fort Greene before moving to the Loire Valley to make biodynamic wine. 

Domaine de L’Octavin – Alice Bouvot is a female winemaker based in Jura, though she trained classically in Bordeaux and Burgundy. She farms biodynamically, and all vineyard work is done by hand.

Domaine Mosse – Agnès and René Mosse are based in Anjou. They farm biodynamically, working primarily with Chenin, Cabernets, Grolleau, and Chardonnay.

Le Petit Gimios – Anne-Marie and her son Pierre took over an abandoned vineyard in 1993 and converted the vineyard to biodynamics (now Ecocert-certified). Their sparkling muscat is delightful.

Brendan Tracey – Brendan is an American expat making wine in Loire. Keep an eye out for the super drinkable Rue de la Soif and his slightly more surprising light reds that are usually some semblance of Gamay, Cot and Pinot Noir. 

Kumph and Meyer – Natural producers from Alsace. I love their Pinot Noir and Y’A PLUS QU’A.

Jean-Pierre Robinot – Jean-Pierre opened L’Ange Vin, one of Paris’ first natural wine bars, then went on to create the magazine Le Rouge et Blanc,  an internationally renowned bible of information on natural wine growers in France. After 12 years of running the wine bar and the magazine, he moved his family to start his own  winery in Chahaignes, his native village in the Loire. 

DB Schmitt – Bianka and Daniel Schmitt make biodynamic wine in the Rheinhessen region of Germany. They are one of only 80 producers in Germany to be Demeter-certified. Their rosé and riesling are lovely.

Domaine Matassa – Domaine is a New Zealander who grew up in South Africa, making wine in the Roussillon. Really amazing stuff. All natural yeast and little-to-no additives.

Celler La Salada – These are wines from Penedes in Spain. The land is farmed sustainably and has not been touched by chemicals for generations. The Roig Boig (which means “crazy-red” in Catalan) is one of my favorite pét-nats.

Partida Creus – Italians making wine in Catalunya, Spain. They’re reviving rare indigenous varieties, and growing sustainably with little to no additives. Beautiful pét-nats; the packaging alone makes them perfect party gifts.

New World:

Ruth Lewandowski – Wines made in Utah from grapes sourced all over. No additives or chemicals in the growing or production process. 

La Garagista – Wines made in Vermont. Very cool project. Tried her rosé at a tasting and never ever forgot it.

St. Reginald Parish – Wines from Oregon! They are delightful. Natural production, playful, juicy and young. 

La Clarine Farm – Wines made in California with no synthetic yeast, sulfur, oak chips, enzymes or concentrates in the cellar, and no chemicals, fertilizers or tillage in the vineyard. 

May 29, 2019 3 comments
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Guide to Edible Flowers
LifestyleWellness

Guide to Edible Flowers

The edible flowers are starting to pop up all over the Pacific Northwest! It’s no secret that I’m a lover of all things bright and floral, and that love naturally spills over to my work in the kitchen. Edible flowers are my absolute favorite way to transform an average-looking dish into a work of art. I created this guide as a jumping off point for anyone wanting to incorporate edible flowers into their dishes at home.

If you’ve spent any time browsing the Wu Haus recipe catalog, you know it’s not uncommon to see me use blooms and petals in salads, lattes, or as garnishes for desserts. I also love incorporating flowers in more creative ways like into handmade pasta, ice cubes, and infusions for syrups in iced drinks. The flavor variety of edible flowers is surprisingly diverse, making them a great way to add a delicate burst of flavor. The cool thing about edible flowers is that you can incorporate them into basically any dish.  Some are spicy, some herbaceous, while others are floral and fragrant. You can even pickle flower buds to make faux capers or stuff heartier varieties, like squash blossoms, for a complete savory meal.

Edible flowers are also a really fun reason to spend more time outside gardening, foraging, and learning about your region’s native plants. It is possible to buy a few select varieties of edible flowers at specialty grocery stores, but I much prefer to support my local farmers or grow/forage my own. If you want to grow you own from seed, Floret has an amazing selection of edible flower seeds. Never buy flowers from a florist or from the floral department of a grocery store for consumption. Most of those flowers are sprayed with a number of pesticides.

A tip for those foraging: as lovely as eating flowers can be, it can also be a little dangerous. Not all flowers are edible, so make sure you’re absolutely sure of the flower you’ve harvested before you eat it. I love this app to help me identify unknown plants. You also want to make sure you’re harvesting flowers from a place that hasn’t been sprayed with pesticides. Once you pick the bloom, give it a shake to remove any insects and rinse briefly in cold water before using. 

Dried flowers are a fun alternative if you don’t have access or are in a season where fresh flowers aren’t available. Just keep in mind that when swapping out dried flowers for fresh, the flavors become more concentrated, so you’ll probably need less.

Besides being beautiful and delicious, some flowers are also medicinal! Like their leafy-green counterparts, many contain potent antioxidants and anti-inflammatory compounds and are highly nutrient dense. For example, one of my favorites, rose, has been shown to have compounds that may play a role in reducing anxiety and promoting relaxation. Not featured in this guide, but herbs and veggies also produce beautiful and delicious flowers. I especially love flowers of cilantro, dill, fava beans and chives.

Whatever your reason is for incorporating more flowers into your food, I’m into it.  Enjoy!

guide to edible flowers

Borage Blossoms

  • Tasting notes: Sweet and refreshing, like cucumber and honey
  • Uses: Best in salads, cocktail garnishes or candied  
  • Season: Mid-April to November
  • Growing tips: A common self seeding herb, will return year after year. Sow seeds directly into the garden after the last date of frost and plant with strawberries to attract bees and increases the yield of fruit.

guide to edible flowers

Calendula

  • Tasting notes: Slightly spicy bitter, tangy to peppery.  Tastes similar to saffron when cooked.
  • Uses: Calendula is anti-inflammatory, anti-bacterial, anti-fungal, so great for the salves. Can be used in a tea, add zest as a garnish to dishes, or decocted in oil for cooking.
  • Season: April – November (although usually seeds in August in PNW)
  • Growing tips: Calendula can be started indoors under grow lights 6-8 weeks before the last frost or directly seeded outdoors after the last frost. They grow best in full sun to partial shade. They help repel insects so are great companion plants.

guide to edible flowers

Pansy/Viola

  • Tasting notes: Sweet and grassy
  • Uses: Cup for cup violet flowers have more vitamin C than oranges do. Both flowers don’t cook well but are a beautiful garnish either whole or just petals on salads, smoothies or baked goods. Work great in ice cubes.
  • Season: April – November
  • Growing tips: Pansies/violets perform best in cooler weather, and are therefore usually planted in spring or fall. They like rich, well-drained soil high in organic matter, and full sun or partial shade. Can also be planted in pots.

guide to edible flowers

Rose

  • Tasting notes: The petals of roses have a delicate flavor ranging from fruity to spicy over a sweet undertone. The more intense the color, the stronger the flavor, whites of petals are bitter and should be removed before using in dishes.
  • Uses: Dried in teas, made into jams, cooked into desserts or used in beverages. Rose water can be made to increase rose flavor in a dish.
  • Season: Blooms in spring and through the summer
  • Growing tips: Roses crave sun, at least six hours a day is ideal. Plant roses in rich, well-draining soil. Check roses frequently for insects or disease outbreaks. Regularly prune roses.

guide to edible flowers

Hibiscus

  • Tasting notes: Tart and sweet, with a cranberry-like flavor
  • Uses: Citrus-like teas, in champagne or prosecco, fruit salads
  • Season: Mid-to-late summer and fall  
  • Growing tips: Grows well indoors and from cuts. Rich and well-draining soil. Container-grown plants are often grown in a soilless potting medium to prevent compaction. Keep moist, but don’t let it stand in water.

guide to edible flowers

Nasturtium

  • Tasting notes: Slightly peppery & tangy, like watercress.
  • Uses: Salads, carpaccio, spring rolls. Seed pods of nasturtium can be used as a “caper”.
  • Season: Spring – Summer
  • Growing tips: You can start the seeds indoors 4-6 weeks before the last spring frost. Plant nasturtium seeds in early spring in moist, well-drained soil in full sun. They can grow in partial shade, but they will not bloom as well. Do well in pots. When planted in the ground, may come back the next year.

guide to edible flowers

Zucchini Blossom

  • Tasting notes: Delicate and slightly sweet
  • Uses: Fried or stuffed and baked with herbs and cheese, as an Italian appetizer, used as a pizza topping, in a frittata or a quesadilla. Best when used day of picking.
  • Season: June-August
  • Growing tips: Zucchini and squash plants grow with two kinds of flowers: the male flower is large, bright orange and wrinkly, and the female flower is smaller and yellow. Both blossoms are edible.

guide to edible flowers

Lavender

  • Tasting notes: Sweet, floral, citrus flavor, with hints of minty and rosemary-like aromas
  • Uses: In the garden, lavender is often teamed up rosemary, and  it can be used in cooking wherever you might use rosemary. Roast rubs, desserts, cocktails and teas, distilled into vinegars, infused into syrup or milk, etc.
  • Season: June – July
  • Growing tips: Very drought resistant. Grows as tiny purple flowers along a stiff stalk. Rub the flowers off the stalk and discard most of the stalks, which contain essential oils that can be too pungent for cooking.

guide to edible flowers

Elderflower

  • Tasting notes: Floral, vanilla
  • Uses: Most commonly used to create elderflower cordial or syrups. Also makes a nice garnish for desserts or drinks. Flowers can also be dried out and steeped in hot water to make elderflower tea.
  • Season: May – Mid-June
  • Growing tips: Elder trees grow very well in the Pacific Northwest. Elderflowers turn into elderberries, which is a great immune-boosting berry. If you don’t have time or space to grow a tree, elderflowers are easy to forage. You can also find them at the farmer’s market. They’re best picked when the buds are freshly open on a warm, sunny day. 

guide to edible flowers

Dandelion

  • Tasting notes: Young dandelion have a sweet and honey-like flavour, whilst the mature ones are more bitter and earthy with a nutty flavor. Dandelion buds taste better than the actual flower.
  • Uses: Use the petals as a garnish in desserts, salads or savory dishes. Leaves are an excellent addition to salads or sautéed. Also used to make dandelion wine.
  • Season: Spring/Summer
  • Growing tips: You won’t see dandelion flowers at the grocery store. As with violets, it’s easy to find dandelions in a grassy field or lawn. Don’t pick any for eating unless you are sure that the ground wasn’t treated with pesticides.

guide to edible flowers

Cornflower

  • Tasting notes: Slightly spicy, clove-like flavor with a subtle sweetness
  • Uses: They can add color to dishes when used as a garnish for desserts, soups, salads. Can even steep them in a glass of wine or use for mulled wine for an extra zesty taste.
  • Season: Spring/early Summer
  • Growing tips: Also called Bachelor’s Buttons, cornflowers can be found in shades of blue, pink, purple and white. In the wild, they tend to enjoy the company of poppies and will pop up to add a ​hint of blue or purple to fields of red flowers.

guide to edible flowers

Marigold

  • Tasting notes: Marigolds have a similar taste to saffron, pleasantly pungent and citrus-like with a hint of umami 
  • Uses: Marigold are one of the few savory tasting edible flowers and can be used in place of mushrooms or as a garnish for roasted dishes.
  • Season: Summer
  • Growing tips: Marigolds need an area with full sun, and make good bedding and edging plants. They’re relatively drought resistant, self seeding and require minimal care.

guide to edible flowers

Forget-Me-Nots

  • Tasting notes: Mild, subtle
  • Uses: Forget-me-nots have very small flowers so they make a lovely garnish for beverages or placed in ice cubes for a playful, confetti-like touch. Great dried and used for tea.
  • Season: Spring
  • Growing tips: Forget-me-not is usually an annual or biennial herb with its success being based on its flexibility. The seeds can lay dormant in the soil until they deem it is a suitable time to sprout for up to thirty years and germinate when conditions become favorable.

guide to edible flowers

Chamomile

  • Tasting notes: Slightly sweet apple-like flavor
  • Uses: Chamomile is an age-old herbal remedy for many human ailments. It is used as a mild sedative to reduce stress. Use it in calming teas, honey infusions, bitters and as a garnish.
  • Season: Plant March – May and harvest June – November
  • Growing Tips: Chamomile is a great companion plant for leafy greens as it deters many pests.Young seedlings easily tolerate spring frosts, and may survive winters in mild climates. The easiest chamomile to grow is a cool-season annual.

guide to edible flowers

Dianthus (Carnations)

  • Tasting notes: A pleasant spicy, floral flavor, and a light clove and nutmeg-like taste. Remember to cut away the bitter white base of the flowers before eating.
  • Uses: Dianthus is a powerful healing plant in Chinese medicine and can be made into teas, essential oils or tinctures. They come in a variety of bright colors, making them wonderful as large garnishes on dishes.
  • Season: Sow in early spring and harvest in the fall.
  • Growing Tips: Dianthus love full sun and need a nutrient rich soil to flower. Encourage fast growth by mixing an organic fertilizer into the soil before planting.  When wild harvesting, it can be found at the hillside, meadow, forest edge, woodland or sub-alpine meadows.
May 23, 2019 1 comment
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Wu Haus Candle 01: Fresh + Herbaceous
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Wu Haus Candle 01: Fresh + Herbaceous

It’s here! I am so excited to officially release Wu Haus Candle 01, the first of a three-part series with some amazingly talented artists and friends. For this month’s release, I’ve partnered with Kelly Harland of CROSBY Elements and ceramic artist Justin Caraco to create a candle that will fill your space with springtime vibes and provide a beautiful vessel to enjoy long after the candle is finished burning. Only 100 of these limited-release candles were created, so be sure to purchase one before they’re all gone!

Last week, I shared how I met Kelly and her journey of becoming a storyteller through scent. Together, we worked with Justin to create a fresh + herbaceous candle that draws inspiration from not only the energy and fragrance of the spring season, but also from Justin’s background working in the kitchen in some of my favorite Portland restaurants, Ava Gene’s and Tusk. With scent notes of basil, ginger, black peppercorn, arugula, cedarwood and white birch, here’s how Kelly describes her approach to creating the first candle scent:

“This one was really driven by three parts: Justin as a person, his creative background via ceramics and food, and the candle’s springtime launch. It made sense to do something more herbal and citrus-forward, and also nice to ground those scents with something a little more woody and masculine.”

I first became acquainted with Justin’s work when collaborating with Shannon Sims of Food Art Love on a snack board photoshoot. I was immediately drawn to his pieces that she’d borrowed for the shoot, and eventually connected with him directly about purchasing some of his work. I love his use of color and texture, and how his pieces manage to find the perfect balance between playfulness and sophistication.

He was still working at Tusk at the time, and it was clear that this side project of his had the potential to become so much more. It has been great to watch his business grow and see him take on ceramics full-time. Working with him on this project has been such a dream, and I’m so thrilled for those of you who get to keep a piece of his art and make it become part of your home and story.

Here’s more about Justin’s story:

Wu Haus: How did you start your business?

Justin Caraco: I started doing ceramics in high school. I originally got into it because of my dad, who was a ceramics and art teacher. He taught me, and I’d use his studio as a teenager. I gave it up like most interests I had as a teenager. I’d been thinking about getting back into it for a long time, and about 5 years ago I bought a ceramics wheel on Craigslist. It was kind of an impulse buy, and I didn’t use it for a year. I’d been a chef for 15 years, and was working at one restaurant that was opening another restaurant where they wanted to bring me over. There were construction setbacks, so I took off a few weeks, which turned into a few months. That’s when I started using the wheel. When the new restaurant opened, the chef and owners wanted my work in there. So I started making things for that restaurant. A lot of my dishes at Tusk are used for hummus and desserts, as well as for garnishes. A lot of my work has been mostly dinnerware and planters. About two and a half years ago, I quit cooking to focus on ceramics.

WH: What are your influences?

JC: Definitely other ceramicists, both local and commercial names that are well-known. I’m inspired by a lot of their glazework. There are so many great ceramicists in Portland. [Tusk] had already been using other artists in town that are an inspiration. I saw the different clays and materials they were working with, which helped me create my own taste and style. I knew what I was using in the restaurant and knew what styles I wanted to see and work with. That’s why I started making things – I wanted to make them for food.

WH: How would you describe your style?

JC: I like to have a lot of clean glazes, a lot of simple colors, a lot of matte. I’m not glossy. I like my work to resemble what I see in nature. I like to show raw clay in the body. A lot of my work has speckles in it, which comes from the properties in the clay I use, like manganese. I also do marbled work with mixed clays. It’s all wheel work, except for the handles on mugs that I hand-make.

WH: What was your process for the Wu Haus collaboration?

JC: I used two different clays – a greyish-white clay with tannish speckled clay to get a grey speckled clay. We went over some shades and glazes and picked out the colors together. Since she’s doing a basil scent, I thought shades of green would go well with it. One’s teal, one’s grassy, and one’s light pastel.

WH: What’s your inspiration when creating pieces?

JC: I get a lot of inspiration from living in the Pacific Northwest and going hiking. Whether it’s from trees, plants or rocks, it’s the colors I see. I relate my work to the colors of the season. In the spring, I use a lot of pastels. In the fall, I’ll use burnt orange and reds. Even the grey skies inspire me. I’ll show that in the clay body, and then top it with a bit of color, like the colors that pop up around here.

I’ve also been a passionate skateboarder all my life, and I draw huge inspiration of style and aesthetic from my favorite skateboarders. They always put an emphasis on their tricks looking right, proper and with finesse. It’s about paying attention to the details and focusing on form, technique and style as the most important. It’s also about  limiting what you put out and not trying to do too much. It’s kind of silly, but it relates to my approach with my art.

WH: What do you love about candles?

JC: I think it’s another way to enhance a space. It’s been really cool doing this project, because it enhances a space through multiple senses. You get an object that’s cool-looking rather than just a glass jar, and it’s something you can associate with that scent.

May 8, 2019 1 comment
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