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What We're Loving This Week: Luxe Linens to Fire Relief

Vegan Travel

Welcome to our well links for the week. Each Friday, we’ll round up our favorite stories, products and friends of Well + Away. This week, we’re inspired by how much our hometown community of Los Angeles has come together to support each other through the blazing fires and mass shooting. After voluntarily evacuating and then glueing ourselves to the news all last weekend, we got out and ventured back into the world this week: celebrated the launch of a good friend’s company, visited our new favorite salon and took a crash course in color.

Here are our favorites from the week:

First, WE MADE IT INTO THE NYTIMES:

Read Nora Walsh’s wonderful story on all of the ways vegan and vegetarian travel is getting easier and more accessible, and how Well + Away’s VitalGuides and new VitalKits are part of the sea change. And then share that shit and tag us @wellandaway.

Local businesses who donated to relief efforts:

Local LA eateries Pizza Cookery and Trejo’s Tacos donated vegan dinners to the Red Cross team in Woodland Hills, who were all working overtime and without lunch breaks. They dropped everything to support those on the front lines. Additionally, Manhattan Beach-based Tone It Up donated 15,000 boxes of their Tone It Up nutrition bars to evacuees. We know there are so many others out there who also contributed. We’d love to hear about them.

Parachute opens in SF:

We’ve lusted after these organic, sustainably and locally produced linens since the e-commerce site first launched. And as of November 14, the San Francisco retail shop is open for business. An interactive lounge space covered in Parachute fabrics seats 10, sooo grab a kombucha and meet us there.

Farrow & Ball opens in LA:

Farrow & Ball are makers of low VOC, gorgeous, pigment-rich, premium paints and wallpapers (and a seriously inspiring Instagram feed @farrowandball). They’re a heritage English brand that’s been around since 1930, and just opened a super experiential new showroom in West Hollywood that’s both DIY-er and designer-friendly. Our new dream is to collab on a future VitalGuide cover in a Farrow & Ball color. Going on the vision board this weekend. Until then, you can find us at the new LA showroom dreaming up how we can drench the new W+A HQ in Farrow & Ball colors from tip to toe.

The Dopple launches in LA:

Well + Away friend Chao Wang is a co-founder at new San Francisco kids startup The Dopple, which just had their official launch party in LA last night with a gathering of serious boss mamas. The brand curate monthly ‘Dopple Drops’ of curated, cool kids clothing for parents to look through each drop and keep what they like and return what they don’t. Clothing is up to 80% off of retail and guarantees any Dopple-dressed kid will be the best-dressed in their playgroup.

We just discovered Sunday Forever:

How did we only just find out about this charming purveyor of ‘nice things’ and ‘magic’ as they put it? We just received their Witch Kit as a gift, and are using it to jumpstart a meditation space at the new HQ.



How to Be Vegan at Family Thanksgiving, According to some of our Favorite Vegans

Source: @thecuriouschickpea

Source: @thecuriouschickpea

I don’t know of a single vegan who, when heading home to family Thanksgiving dinner, finds a fully plant-based tablescape. Well, outside of the Seventh Day Adventist community (hi, Adventist friends, here to help you with that empty seat at your next holiday gathering). We suck it up in the name of being a good sport for the sake of enjoying time with family, and maybe a yummy side or two.

But when it comes to brass tacks - what is the actual best way to handle dinner? Do you bring something vegan or give your host a head’s up? Do you try to duck out early to hit the vegan spot in town offering Thanksgiving-themed dinner or just load up on sides? There is of course no easy or right answer to the question, but here is how a few of our favorite vegans tackle the question.

Source: @nativefoodscafe

Source: @nativefoodscafe

Jolinda Hacket from TheSpruceEats.com recommends to “prepare in advance” and to communicate dietary restrictions to your host in addition to bringing something to feed yourself and enough for others. “If you're preparing food for yourself, be sure to bring along a bit extra, as everyone else is certain to be curious and want to taste. Most hosts would be more than happy to have you help share in the work of preparing the meal. And, if you prepare a dish or two on your own, it will also fill your plate up and divert attention from what you're eating and not eating. Any vegan who has spent an entire meal defending their dietary choices and dodging hunting jokes knows that sometimes, you just want to eat in peace, rather than hop up on the vegan soapbox.”

Or, if you’re time pinched and would rather grab and go, Jolinda reminds us that, “Whole Foods offers a pre-cooked vegetarian Thanksgiving dinner, as do many larger health food stores and plenty of vegetarian restaurants such as Native Foods. You can also order vegetarian and vegan Thanksgiving side dishes a la carte from Whole Foods as well.”

Iconic pop artist and decades-long vegan Peter Max feels that "I think it's proper to let your Thanksgiving host know that you are vegan beforehand’, and ‘how much you appreciate them preparing or having vegan dishes for you. That way they can have something for you and their other vegan guests. It's also good to offer to bring something vegan and delicious for the meal, so you can check to see what the host would like you to bring. There are usually great vegetables at every Thanksgiving feast like string beans, a host can easily prepare portions of these without butter or cream for vegans. And perhaps your host will make vegan versions of other favorites too, like non-dairy mashed potatoes, baked sweet potatoes, baked apples and cranberries or a rice cornbread stuffing with sage.” 

When it comes to dessert, Peter recommends that you, “bring something vegan that everyone can enjoy too. I love Erin McKenna's Bakery in New York for vegan pies- dutch apple and pumpkin, great vegan cupcakes too. You can bring something delicious and vegan to the Thanksgiving table that everyone will love. And they probably won't even know it's vegan- the recipes are so good now.”

An unexpected dish to bring, he suggests? Kimchi. He says that, ‘It was so unexpected, but everyone loved it, vegan or not. Thanksgiving is such a wonderful time to get together with friends and family and maybe a time to turn a non-vegan on to a delicious vegan desserts or sides."

Source: @Lane_Gold

Source: @Lane_Gold

Lane Gold, author of the new Vegan Junk Food, Expanded Edition: 200+ Vegan Recipes for the Foods You Crave -- Minus the Ingredients You Don’t, has a different approach. She shares with us that, “To my mind, the holidays are about enjoying people and traditions and one of those traditions is definitely food but it doesn’t have to be a point of contention. I tend not to overwhelm a host by announcing that I’m vegan before I arrive because I don’t want anyone to do extra work to accommodate me. If it’s a potluck I’ll definitely bring something vegan so that I know I’ll have something other than carrot sticks to eat. Most vegans going to events knowing there might be limited options will eat a PB&J before they arrive, or at least I do. In general, I go to have fun and enjoy the company of friends and family, I don’t arrive with any kind of food agenda or expectation; increasingly I’m happily surprised that vegan options are already there.”

Or try a sneak attack. Vegan handbag designer and Filbert Founder Bridget Brown likes to, “Take Thanksgiving as an opportunity to push some subtle vegan propaganda in the form of a delicious vegan baked good. The keyword is DELICIOUS. Now’s not the time to peddle some dry and boring holiday desserts, so peruse some vegan baking cookbooks and go ham (see what I did there) on a beautiful berry cobbler, chocolate molten cake, or apple pie with coconut ice cream. I highly recommend The Joy of Vegan Baking by Colleen Patrick-Goudreau or Vegan Holiday Cooking by Joy Pierson. 

Everyone will be so shocked when you tell them it was made without eggs or dairy, and hopefully will make them consider how easy it is to move to a plant based diet!”  

And, above all else, Matt Frazier of No Meat Athlete reminds us to, “Remember that the food isn’t the real point. One of the great things about vegan Thanksgiving is that it’s not quite as easy to eat so much that you’re disgustingly, uncomfortably stuffed and needing to immediately unbuckle your jeans and collapse into a food coma the instant the meal is over. Use the energy and attention you would have spent destroying your plate to instead be mindful and grateful that you have food on it, and that you have friends and family to share it with.” So true.




Our Favorite LA Salon Is Coming To A City Near You

Spoke&Weal

Spoke & Weal salon's cult following and swift expansion across the country testify to the effectiveness of of co-founder Jon Reyman's dry-cutting technique. So is his ability to somehow style my unruly mass of mane into something manageable. The man works miracles. Working to evolve the salon industry's traditional methodology of cutting hair while wet, Reyman and team are going against the grain and cutting hair while dry, as it falls. Which he feels is just a more logical, evolved way of cutting. Spoke & Weal cuts often take less than 45 minutes and Reyman is upfront about how he trains his team not to act as a client's therapist, but to give them 'the best haircut of their life.' Which, as I sort of mentioned above, is the truth. I had a chance to connect with him, while he chopped into my previously untamable locks, about his approach, the current expansion into new markets and how they've grown such a dedicated clientele. Read on for our discussion, below.

You started Spoke & Weal in San Francisco. Who is your clientele there, and why that city to start?

San Francisco was a good jumping-off point. We opened fresh without any roots or name in a city that none of us lived in. Christy Dylo, our master stylist and trainer, moved from Minneapolis on faith that we could do what I said we could. This happened pretty quickly. We did not, and have not, done "studies" or SWAT analysis. Its been more a Field of Dreams situation: if we build it, they will come.

I first heard about Spoke + Weal through a few influencer friends in the wellness space. What is it about the brand that is attracting so many beauty and wellness influencers, especially in Los Angeles? How does this ‘insider favorite’ status take form in other markets?

We don't “go after people” we let our work speak for itself. We want guests who genuinely want to see us and appreciate our work. I think our relaxed relationships (meaning no formal trade or sponsorships), but definitely appreciating the support influencers and social media provides for spreading our work and the word, helps create more intimate relationships with all our guests and especially those who have established themselves as influencers. We work hard to make it easy for people.

We are also not celebrity-driven. We just want to do excellent work for people who want it. We always want to understand our success and exposure comes from our talent and drive and not from a once-removed resource. Our attitude is try us, if you love us great, if you love another place better, great, we want you to be happy.

We are the go-to for people who are looking for alternatives in every market we are in.

Tell us about your dry cutting technique? Why haven’t other salons been doing this? Is this part of why you think you’ve been able to so successfully enter other markets

We believe wet haircutting is antiquated and inferior. I can spend fifteen minutes cutting hair dry and it will be better than a four hour wet haircut. Better meaning, the length and density of hair is managed more carefully, clearly and refined. Hair will be softer and more modern looking.

Wet cutting is the least important part of the haircut. It’s the gross-moves part. The initial chopping of the block. The actual refinement and definition takes place in the dry cutting.

Other salons have been trained under older methods. They are stuck in the past cutting small sections and blunt lines. They cut length to manage density (enter heavy layers). Cutting dry we can cut blunt lines, layers, manage length and density more perfectly.

Yes, we are successful because we give better haircuts in less time. Our haircuts “grow in” not out, they last longer. We have created a language that is simple, that helps us deliver what our guests are asking for. We are driven by giving guests the best haircuts in the world.

You started Spoke + Weal after working for years as a master trainer at Aveda. How have you woven clean beauty into your own brand and how are you still working with Aveda products?

We use Aveda in our salons. We want natural eco-concious products that still deliver the results we are looking for. We want performance, results, and environmental awareness to be embedded in our services.

As the ‘talent’ how have you so successfully been able to map out this beautiful growth strategy? Did you find and MBA to help you on a consulting basis, or take on a co-founder who has grown brands in the past?

I do not want to be the most important person in the room. The business is not built on my success but built on the success of the team and our ability to collaborate. We have created clear cutting, color, styling, and culture systems. We stay flexible and strong. I surround myself with people who are capable. My business partners compliment me, and one another, perfectly. Our master team members and educators, Dell Miller, Lindsay Victoria, Jay Braff to name a few have contributed in ways we would have a hard time quantifying. Building Spoke & Weal has always and will continue to depend on the entire teams commitment and sacrifice.

Does technique remain the same, regardless of place, or are your stylists taking different approaches in places like Los Angeles and Nashville, or New York and Chicago?

Everyone is trained on and required to master our techniques. How they use these is up to their individual creative process and consultation. Our pro’s have brands within our brand. We believe the diversity of what we offer, and our collaborative culture, makes us collectively the technically-strongest salon in the world. We are enormously committed to culture. We fail forward. We are constantly striving to challenge ourselves and each other. We communicate clearly and invest heavily in protecting and cultivating our culture. This is what our company retreats and monthly meetings are about. In our organization, culture is everything. Hence our mission.

For those without a Spoke + weal in their city yet, how do you advise customers ensure their stylists are taking the best care of their hair and giving them the best cut possible?

I would ask if the hairdresser is able to cut dry. Find a hairdresser that has committed to continued education. Communicate clearly and bring in pictures. We hope to be in your city soon!


Outdoor Voices Collabs with HOKA ONE ONE On a New, Eye-Catching Running Shoe

Hoka One and Outdoor Voices new Running Collab

High-growth activewear label Outdoor Voices is doubling down on its commitment to life in the great outdoors with the launch of its first official collaboration with Goleta-based running shoe brand HOKA ONE ONE. The partnership is a revamping of HOKA’s  award-winning Clifton 4 running shoe. The springy, cushion-focused and lightweight style has become a popular alternative to previous years’ low profile shoe trend. The new Clifton 4 release is available a unisex shade of lemon chrome and goji berry, as well as two women’s colorways of powder blue and goji berry and pale pink and blush.

 On the new launch, Vice President of Product at HOKA Gretchen Weimer shares that,”HOKA ONE ONE and Outdoor voices are both bold brands that turn heads. The new colorways in our OV Clifton are unexpected, and they’ll catch your attention, but they work, and they’ll add the right kind of pop to your run, workout, or everyday life.” She continues that, “We are thrilled to partner with Outdoor Voices to introduce a special edition Clifton 4 collection that will tie together performance-based and active lifestyle brands,” said Gretchen Weimer, Vice President of Product at HOKA ONE ONE. “The HOKA and Outdoor Voices collection reflects the growing popularity of versatile footwear that blends athletic performance with everyday lifestyle.”

As far as offering a person reason for venturing into running, Outdoor Voices’ Founder and CEO Tyler Haney shares that, “Running is a key part of my daily routine.” “HOKA makes my favorite shoe to run in, and it’s been exciting to work together to bring our first collaboration to life — and to give our customers their first opportunity to wear head-to-toe OV.”

The new Clifton 4 running shoe is available in select Outdoor Voices retail store and online at OutdoorVoices.com.


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