Bow & Arrow Magazine Fall 2013

FALL 2013

Get Tribal Unveil the layers of your inner nomad

Handsome MenCheck out our men’s section

PASTA ALLA PASTASurprising flavors that satisfySHOW ME

THE HONEYA sweet new product line

2 Bow & Arrow Magazine

Autumn is a special, fleeting time. Temperatures cool, leaves change, fields are harvested, and summer slips away. As we pull on forgotten socks and sweatshirts, it can be disheartening to say goodbye to warm days and sun-

kissed skin. This essential transition into fall, however, shows us the layers and the changes both in and around us.

This issue we wanted to embrace the essence of autumn by focusing on the layers in everything: fashion, food, men (!), and so much more. So as you cozy up and begin the slow transition from summer to winter, enjoy the layers that autumn reveals and the features in this issue that it inspired. We hope you “fall” in love with it as much as we did!

3Bow & Arrow Magazine

CONTRIBUTORS 4The faces behind this issue

Q&A WITH BAM 6Get to know the girls

SHOW ME THE HONEY 8All abuzz about skincare

UNEXPECTED 14Out-of-the-ordinary pairings

PASTA ALLA PASTA 18Mouth-watering recipes by Laura

INTO THE WILD 26Tribal styles for the nomad in us all

DESIGNING WARMTH 34Tips from the expert

PALEO VS VEGAN 38Which diet is best for you?

MEN’S SECTION 41Because guys are special, too!

LOOKING SHARP 42 Why every man should carry a pocket knife

THE ROAD LESS TRAVELED 48 New ways to layer it on

TIME FOR A CHANGE 62 How to dress your age

JALAPEÑO POPPERS 66 The manliest of grilling recipes

HAUTE MESS 69Dani Melin, featured artist

8 3426 48 69


BOW& ARROW Contributors

Amber Young is a professional makeup artist based in Minneapolis, MN. With over a decade of experience working in the industry as an actor/model/voice talent, her years on the other side of the camera give her a unique perspective as a makeup artist. And as someone who is enlivened by all walks of life, Amber feels honored to help people make their outward appearance a reflection of their unique and radiant beauty within.

Raised in eastern Iowa, Lauren Lee is pursuing a double degree in Food Science and Journalism at Iowa State University. She enjoys being outside and active, and desires to travel internationally. Despite a wide diversity of interests and the craziness of college life, she finds time to play the piano, brave new food projects in the kitchen and live the adventure one day at a time.

Sid O’Neill is a Scottish man living the American Dream. He resides in Frederick, Maryland with his wife and infant son, where he grapples with writer’s block, whiskey bottle corks, and other problems of grave cosmic significance. More of his writing can be found at www.crateofpenguins.com

BOW& ARROW Directors

We—Katie, Vanessa, Jaclyn, and Laura—all work together to create each issue of Bow & Arrow Magazine. Although we all do a little bit of everything for the articles, photo shoots, and final design, we also have our individual areas of expertise, education, and talent. Unless contributors are specifically credited, our group of four puts everything together from the front to back cover.

Katie Dosen, Fashion [email protected]

Vanessa Fangmeier, Creative [email protected]

Jaclyn Hansel, Photography [email protected]

Laura Wiering, Lifestyle [email protected]


Lisa Marie Gherardini is an aesthetic developer, intuitive trend forecaster and freelance fashion stylist. She honed her skills and knowledge of the fashion industry through schooling at The Fashion Institute of Technology and a myriad of industry jobs including StyleSight, Bergdorf Goodman, Neiman Marcus and Second Debut. Lisa lives by a quote from Edith Head, “You can have anything you want in life if you dress for it” and never leaves the house without an arsenal of accessories.

Danielle Stager was born and raised in Minneapolis, MN. She hones her passion for styling and merchandising while working for Second Début, Goodwill/Easter Seals’ high-end boutique. She can be found styling models for local fashion shows and photo shoots and, in her spare time, Danielle offers wardrobe consulting with a focus on helping her clients create fresh looks from their existing wardrobe.

BOW& ARROW Contributors

Want to be a contr i b u tor to

Bow & Arrow Magaz i n e ?

We are always looking fortalented individuals to help us out.

If you would like to offer your talents to Bow & Arrow Magazine,we would love to talk about opportunities available.

Please email us at [email protected] visit www.bowandarrowmag.com

Chad Fix is an adventurer of both nature and the urban jungle, which shapes his culinary prowess. Whether catching alligators with his bare hands, or using those hands for noshing on sushi in a chic downtown hot spot, his dishes are inspired by his everyday life in the city and wide open spaces.

Ryan Johnson is a former model, competitive ballroom dancer, and martial artist. While in college, He was a regular columnist for his university newspaper and has since contributed pieces to a number of online publications on a range of topics. He was born in Sioux City, Iowa.


Are you a Bow or an Arrow?

Jaclyn: I am an arrow. I am sharp, direct and always have a target I’m aiming for.Katie: Bow. I’m somewhat of a girly girl. If you would have asked me this ten years ago, my answer would have been different. In middle school I would never wear my hair down, and during my high school years I sported a sweatshirt daily. Something happened in college, where the fashion world and arts made my heart skip a beat. The more and more I became involved with activities centered around that, I was thrilled. Vanessa: An arrow for sure. I’ve been a tomboy my whole life and most feminine things—hair, nails, makeup, etc.—are incredibly foreign to me (I have to watch YouTube tutorials to learn simple things like how to do a bun or put on eyeshadow). I also have a sharp wit, am a quick decision maker, and like to keep moving and have a purpose for everything I’m doing.Laura: My first inclination is to say that I am a bow. I love frills and frivolity. I have thousands of ideas, but have a hard time with execution. And I am a definite dreamer. However —and my friends remind me of this—I am more of an arrow than I let on. I am a bit of a spitfire and always have very high expectations of people. I’ve become surprisingly driven in my career and with the magazine.

Jaclyn

Kat i e

Vanessa

Laura


What i s y our go-to karaoke song?

Jaclyn: “Take It Easy” by the Eagles. I have come to learn that the Eagles have a song for every phase in life…”Peaceful Easy Feeling,” “Hotel California,” “Tequila Sunrise.” Check, check, and check! “Take It Easy” is my favorite though. My brother used to play me this classic on his guitar when I was little and it has been my go-to ever since! Katie: This is an easy answer, “Shoop” by Salt-N-Pepa. My friend and I used to practice this rap every time we would drive down to school so we would have it mastered.Vanessa: I’m an 80s child, through and through. You just can’t beat an emotionally over-the-top ballad. My top picks would be “Love Is A Battlefield” and “We Belong,” both by the one and only Pat Benetar.Laura: Saying that I love karaoke is the gross understatement of this modern era. So there can’t be just one go-to. I have a list of about ten. Noteworthy inclusions? “Son of a Preacher Man” by Dusty Springfield, “Alone” by Heart and “Sweet Nothing” by Florence Welch and Calvin Harris .

What d i d you th i n k you ’ d b e when you grew up?

Jaclyn: A country music star. I dreamed of performing at the Grand Ole Opry in front of thousands of people. I would sing for anyone that would listen to me.Katie: Actress. I started talking at a very young age, and I wasn’t afraid to talk to anybody. There’s a home video of me watching a Disney movie and acting out the scenes; meanwhile, my dad was hiding behind the corner to capture the moment. I’ve always been a dreamer. Now, my dream is to be a talk show host. I could spend hours talking to random people, gathering their life stories.Vanessa: An author. I loved to write (and still do) and always thought I’d write novels. I wrote my first book when I was 8 years old. It was about a cartoon boy that came to life. It was aptly titled, “I Thought He Was A Cartoon,” and had a horrible ending because I wrote myself into a corner and just wanted to finish it. I’m still waiting on a publisher to pick it up.Laura: My family did a lot of camping when I was younger, so I thought being a park ranger was the perfect job. The khaki uniform, the hunter green truck. Giving seminars on butterflies and clean water. What could be better, you might ask. Starting a fashion magazine, that’s what. ×


The BAM girls get an inside look at a company Whose

Hand-crafted skincare has your best interests in mind.


Michael and Liesa know bees. From honey varieties to breeds of bees, from

the pollination to the life cycle of the bug, the two friends have made it their business. Literally. Beginning her career as a pastry chef, Liesa developed severe eczema and no products would alleviate her skin condition. Leaving that passion behind, she sought greener pastures working for a beekeeper. Seemingly miraculously, working with the honey cleared her impossible skin. This was the beginning of Worker B. Worker B. is a small skincare-focused company that boasts products “live from the hive.” Made in small batches, each product is handcrafted using local honey. Worker B. has a growing line of skincare items, including lotions, balms and serums, and their surely soon-to-be-famous face washes. They pride themselves on all natural, certified organic or GMO-free ingredients.

And they care about the bees too. Supporting local beekeepers is important to them. By hand-selecting their sources, they are able to maintain a high quality product that they know and trust, free of antibiotics and pesticides. Consisting of two Michaels and a Liesa, the three-person company is only three years old. Liesa Heifen and Michael Sedlacek met back in college, working at a country club together. By exhibiting their products at the Minnesota State Fair, they found success in a niche clientele looking for chemical-free skincare products. Later adding Liesa’s brother, the other Michael, to the mix, the small operation fulfills orders from all over the world.


The secret life of bees.Using only local beekeepers allows not only convenient transportation of the 50-gallon barrels of honey that inhabit their workspace, but also gives them freedom to maintain a close relationship with their keepers. It is important to the trio to work with a trusted beekeeper. Their selected honey source, whose name is under lock and key, keeps the 300-400 hives in Minnesota year-round. Yes, that does include during frigid winters. That may seem irrational, but it is actually better for the bees this way.

“Some larger beekeepers ship their bees all over the country to keep them in warm weather,” Michael explained. “But this actually disrupts their natural bee cycles.” How do they keep warm, you may ask. By buzzing around the queen bee, the vibration and movement keep their lady safe and warm. The drone bees expertly rotate from the outer rings to

the inside, giving everyone a chance at warmth. Not surprisingly, there are always casualties, but the percentage is much smaller than for those large operations moved cross-country.

It’s not easy being queen.Incredibly aptly named, the queen bee is at the heart of the hive. The colony works hard to keep her safe and sound. But it’s not always roses and daisies. The queen bee may be in danger of overthrow and assassination. Small legions of drones may plot against her with an up-and-coming female, and the two would fight to the death. Not interested in the politics? Being a male drone bee isn’t so easy either. If a drone mates with the queen it automatically dies. Clearly, being queen isn’t all it’s cracked up to be, and there’s a lot of conflict behind every precious drop of natural honey.


All abuzz (the puns are endless)Featured in Oprah Magazine, Country Living and Town & Country, Worker B. has received national recognition for their products. With increasing awareness in the organic space, the company is looking to expand its line. Working tirelessly developing formulations for new products, the brainstorm list is long and includes everything from shampoo and conditioner to men’s mustache wax. As a natural antiseptic and anti-inflammatory agent, honey lends itself to be a good fit for a muscle rub and joint cream, which is also in the works.


The sweetest thingNaturally, skincare products are not the only things Worker B. sells. They have two kinds of honey on their roster. Basswood, a lighter and brighter variety, has hints of mint and thyme. Buckwheat is at the other end of the spectrum, boasting hearty molasses, chocolate and malt flavors. When visiting their workspace, the four of us were lucky enough to take part in honey tasting. Much like wine or beer tasting, we started with the lightest honey and worked our way to dark. Tasting flavors of lavender, orange peel, hazelnut and oak, the varieties seemed endless. Unbeknownst to us until this point, we learned that the honey takes on the flavor of the hive’s environment.

Whatever the bee pollinates will determine the flavor of the honey. Hives in macadamia tree groves will produce honey with that rich nutty flavor. Just like any crop, certain years will be better than others, depending on the vegetation of that area. This can cause rare, sought-after varieties of honey as well. Honey’s role in food is no longer restricted to toast. Heavier and darker flavors would add a rich hoisin taste to any Asian stir-fry. Lighter, sweeter options would pair delicately atop ice cream. Honey is a perfect sweetener for salad dressings, marinades and glazes. Use it to garnish artisan cheese, or drop a spoonful in your coffee or tea. For more info and to purchase products, visit www.worker-b.com ×



UNEXPECTEDStyle when you least expect it.Leather and denim. Chunky chains with delicate sheers.Fur and cork. Break the rules and defy the norm.

PHOTOGRAPHY Jaclyn HanselHAIR, MAKEUP, STYLING Lisa Marie Gherardini & Danielle StagerMODELS Alexis G., Agnes X., Stephanie G.


Lanna vintage black leather crop pants (Second Debut); Lux crop top (Nordstrom Rack); J.Crew jean jacket (Stylist own); Oversize chain necklace (Sarah Edwards); Scorah Pattullo booties (Stylist own)


Helmut Lang printed drape skirt (Second Debut); Free People blouse (Second Debut); Twelve by Twelve black vest with faux fur (Stylist own); Zigi Soho cage platforms (Nordstrom Rack)


Madewell sheer silk windowpane blouse (Stylist own); Andrew Charles metallic silver

sweater (Second Debut); Guess leather pants with ankle zips (Second Debut); Colin Stuart

combat platforms (Stylist own); B&D chain bolo (Stylist own); Alexander McQueen skull bangle

(Second Debut); Cross earring (Forever 21)



Cooler weather calls for warmer comfort foods. Pasta is a crowd-pleaser, and the combinations are endless. If you have never had freshly homemade

noodles, you have not lived. Challenge yourself and give these recipes a try. And remember, fresh ingredients go a long way. Each of the pastas and sauces can be interchanged, so don’t be afraid to try multiple combinations.

the Pasta Dough3 ½ C. flour4 large eggs

Create a mound of flour on your countertop or a wood cutting board. Form a well in the center, and crack your eggs in the middle. Using a fork, break the yolks and begin to beat in the flour, starting with the inner-most ring. Gradually incorporate more flour. Try to maintain the walls of flour to keep the egg contained. This will be messy, and you may doubt that it will ever combine. Perseverance is key. Once you can no longer incorporate flour with the fork, knead the dough with your hands, and if it is too sticky, continue to incorporate more flour.

Once it has formed a cohesive ball, the dough should be elastic and a little sticky. Knead for another 3 minutes, and don’t be afraid to add more flour to your surface if it is too sticky. Wrap the dough in plastic wrap and let rest for 30 minutes at room temperature (this step is essential—it keeps the pasta light).

After resting, the dough is ready to form as you please. Divide into small sections and roll out with a pin, or send through your pasta maker. When using a pasta maker, begin with the largest setting and gradually move to the smaller settings with each pass—the thinner the better. You will have large sheets of pasta, which you can cut as desired. If cutting by hand, loosely roll-up the sheet, and cut to your desired width using a sharp knife. Uncoil and let it dry by draping over clothes hangers, or by wrapping in small mounds on your countertop.

Laura’s note: If you don’t have a pasta maker, all you need is a rolling pin, a knife and some good old fashioned elbow grease. When using a pasta maker, never submerge in water to clean, or it will easily rust. Let the dough dry on the machine, and it will simply brush off. And if looking to buy a pasta machine, look for one made of stainless steel.

Recipes and tips by Laura Wiering!


the Gnocchi1 pound potatoes3 to 4 large eggs½ C. freshly grated Parmesan¼ tsp. nutmeg¼ tsp. freshly ground black pepper1 C. all-purpose flour

Cook the potatoes—this can be done by either roasting the whole potatoes in the oven on 425 �F for 45 minutes, or by peeling and boiling the potatoes until tender. If roasting, scoop out the flesh from the skin. Instead of mashing the potatoes, fluff with a fork or pastry blender. Do not over mash, as that will make the gnocchi too dense. Keep it light.

Make a mound of potatoes on your countertop with a well in the middle (similar to the flour pasta), add 3 eggs, the cheese, nutmeg, and pepper. Combine this liquid mixture, and begin to add in the potatoes with your hands. Sprinkle ½ cup of flour over the potatoes and press it into the potato mixture. Gradually, add more flour, folding the dough over on itself. Work any dough clinging to your fingers back into the dough. If it is too dry, add your remaining egg or a tiny amount of water (don’t get carried away, a little goes a long way). To test if the dough is the ready, take a piece and roll it ½ inch diameter rope. If it holds, then you’re ready! If not, add more flour and continue to press/fold the dough.

Once the dough is ready, work on a flour surface, dividing the dough into sections, rolling into ½ inch diameter ropes. Cut into ½ inch pieces, and lightly dust in flour as you go. Lightly press the tines of a fork into one side, as this helps hold the sauce. Lay them out to dry for a half hour. If you do not plan to cook immediately, store in the freezer. To cook, add to a pot of boiling water, and boil for 90 seconds to 2 minutes. When they float to the top, they are ready.

See page 23 for pasta sauce recipe.


Laura’s note: When I studied in Rome, my classmates and I used to buy gnocchi by the pound at the local Di per Di supermarket, but homemade is much better! This quickly becomes a dense pasta, so be sure to keep it light when mashing the potatoes.


Laura’s note: In the summer, my mother grows rows and rows of fresh basil. Using her own recipe, she makes the absolute best pesto. She will form into golf ball-size rounds, and freeze for later use. Simply defrost and toss with hot pasta. Much of this recipe will depend on personal preference—consistency, taste, texture. It is almost foolproof—just do not add too much olive oil. Try experimenting by adding either roasted red pepper or kale, or substituting lemon basil and adding lemon juice.


Pesto2 C. fresh basil leaves2-3 Tbsp. olive oil2 Tbsp. garlic½ C. grated pecorino or Parmesan ½ C. - ¾ C. pine nuts or walnutsCracked pepper

Begin by blending the basil and olive oil. Add in a small amount of garlic and the cheese. Once combined, add in the nuts. You will need to add more olive oil if the mixture is too dry. Add in more nuts, garlic, and cracked pepper according to taste. Coat the fettuccine with pesto, or substitute any other pasta of your choice.

Autumn Apple Tomato Sauce Recipe pictured on page 21.

3 C. canned Italian plum tomatoes1 C. chopped celery stalks1 C. chopped leafy kale1 yellow onion, chopped1 pound Granny Smith apples1 Tbsp. minced garlic1 Tbsp. parsleyOlive oilParmesan

Puree half of the tomatoes in a food processor or blender. Over medium heat, sauté the garlic, onion and celery until translucent. Add in the kale and chopped apples. Cook and stir the vegetables for about 5 minutes, until they wilt and caramelize.

Stir in all of the tomatoes and parsley, and simmer. Cook, stirring occasionally, until the tomatoes have reduced. The best thing you can give a pasta sauce is time. Simmer on low for about 30 minutes. Add salt and cracked pepper to taste. Toss with your pasta of choice and serve with grated Parmesan.

Laura’s note: It wouldn’t be Fall without adding apples into every dish possible. This fusion recipe combines the traditional flavors of a red sauce with the added sweetness of apples. Try adding carrots and rosemary or mushrooms and sage to provide a different take on this cozy recipe.


Butternut Squash Ravioliwith Walnut Cream SauceRavioli filling:1 large butternut squash2 large sweet potatoes¼ C. butter1 C. grated ParmesanNutmegCinnamonCracked pepper

Peel the squash and sweet potatoes, and cut into 1” cubes. In a baking dish, roast the potatoes and squash at 375 �F, with ¼ C. butter, sprinkled with cinnamon and nutmeg. Roast for about sixty minutes, or until it is easily pierced with a fork, stirring occasionally. Mash in a large bowl, and add the cheese and cracked pepper. On a long sheet of fresh pasta dough, add a tablespoon of the filling. Cover with another layer of pasta, cutting into squares as you go. Seal the edges by dipping a fork lightly in water, and pressing on the edges. Be careful not to pierce the dough, or the filling will leak while boiling.

Bring a large pot of salted water to a boil. Boil for four or five minutes. Do not let them cook at a rolling boil, or the ravioli may burst.

Sauce:1 ½ C. walnuts, roasted at 350 �F for 15 minutes1/4 tsp. ground cinnamonNutmegFreshly ground pepper¼ C. butter½ C. heavy cream½ C. sweet wine such as Vin Santo or Moscato2 tsp. sageFreshly grated Parmesan

Chop roasted walnuts with a heavy knife or coarsely grind in a food processor. Heat the butter in a saucepan on medium with the sage. Once melted, add in the heavy cream and wine. Stirring constantly, cook for a few minutes on high heat until the sauce emulsifies. Add the nuts, cinnamon, nutmeg and pepper. Take off the heat and stir in ½ cup or more Parmesan. If it is too thick, return to the heat and add more white wine. Pour over the cooked ravioli and serve with additional Parmesan. ×


Laura’s note: This was one of my favorite dishes in Italy, and about as close as you can get to American Thanksgiving flavors in Lo Stivale—“The Boot”—over the holidays.



PHOTOGRAPHY Jaclyn HanselSTYLING Katie Dosen | DESIGN Vanessa FangmeierMAKEUP Amber Young | HAIR Laura WieringMODEL Laina K.


HALTER TOP Urban OutfittersSKIRT Covered

VEST personal collection


CROP TOP Urban OutfittersSKIRT Costa Blanca, Parc Boutique

BRIM HAT Parc BoutiqueMOCCASINS personal collection

ELEPHANT BRACELET Parc BoutiqueBRACELET InStyle

EARRINGS Bar III, Macy’s


VEST Donna Mizani Ombre, MottoDRESS Sam & Lavi , Motto

EARRINGS personal collection



FUR COAT AnthropologieDRESS Forever21


SHIRT BB Dakota, Parc BoutiqueVEST Costa Blanca, Parc Boutique

LEGGINGS Dex, Parc BoutiqueEARRINGS personal collection

BOOTS Steve Madden


W e sat down with Interior Designer, Kara Karpenske of Kamarron Design, Inc. for her

expert take on creating an inviting space. In her own home, Kara was able to take a mid-century single-story and transform it into the kind of place you never want to leave. It is warm and welcoming, yet innovative. Whether you are in a condo, starter home or even your parents’ basement, Kara believes that good design is everywhere. Read on to hear Kara’s advice on making your home your own.

Living room sketch

Completed living room


Look to what inspires you. Where have you traveled and what have you loved there? Was it architecture in Rome? The rock lining the shores of Lake Superior? Draw from those things, whether it’s the color of the stones or the vertical lines in the columns. Take that inspiration and incorporate it into your room.

Be daring. Just because you normally see stone as flooring doesn’t mean you can’t put it on your walls or even your ceiling.

Fundamentals first. What are the “bones” of my home? You must invest in the foundation in order to layer on top. Pay at-tention to your ceilings, use quality wallpaper and don’t forget about your floors.

Scale. Large furniture is not meant for small spaces. Keep your furnishings in proportion to your room.

High ceilings, yes please! Draw the eye downward with a chandelier. Draw the eye upward with a tall plant.

Small space, no problem. Use a soft, muted palette, and paint your ceilings the same color as the walls. You’d be sur-prised at how much larger the room will feel.

Clutter, no thanks. Have interest points, but not clutter. Ten of the same item creates interest, while ten little different items create chaos.

Hiding places. Use baskets and drawers to store miscella-neous objects. You want your room to feel clean. It will help you and your guests relax.

Color. Try vivid shades of aubergine, lime green, cobalt blue, and fuschia. Intense palettes are the current trend.

Texture. Use the sense of touch. Velvet and mohair give a touch of luxury.

Found objects. Reclaimed wood is a unique, versatile materi-al. Go to auctions or architectural salvage shops for these rare finds.

Goodbye formal. People are straying from formal dining and sitting rooms, and opting for a more open floor plan. It’s all about interacting throughout the entire space, rather than in segmented rooms.

Warmth. Above all, warmth. Not necessarily temperature, but through lighting and fabric. Choose pieces that will make people feel comfortable and at ease.

A d v i c e F r o m t h e EXPERT:

Kara KarpenskeInterior Designer Bedroom


Completed Kitchen

Kitchen sketch

Completed Kitchen

©billdiersphotography.com

©billdiersphotography.com


L o o k i n g f o r d e s i g n h e l p ON A BUDGET?You’re in luck. Kara and her team members, Carrie Adams and Mary Ford, have launched Kamarron Studio, a complete DIY package with design advice from the experts. Submit photos, measurements and your dream palette, and receive a studio box containing a design board, shopping guide and floor plan.

To begin, check out www.kamarronstudio.com. For full interior design services and designer products, visit www.kamarrondesign.com. ×


For those searching for a lifestyle of healthier eating,

the Paleo and Vegan diets currently hit the top of

the list for popularity. Both present organic, natural

eating selections that many embrace and enjoy today.

The Paleo Diet refers to the pre-agriculture period

known as the Paleolithic Era of hunters and gatherers.

This “caveman diet” includes consumption of simple

vegetation such as fruits, vegetables, leafy plants, nuts

and seeds, as well as animals. This basic diet seeks to

eliminate the refined carbohydrates found in many

of today’s foods, which are found guilty of causing a

number of problems, including weight gain, diabetes

and high cholesterol. Everything a modern-day Paleo

diet participant would eat can conveniently be found

at the local market or grocery store.

While the Paleo Diet might be considered a

temporary fad, it proposes all-natural eating and

receives good reviews from its faithful following.

Many are attracted by the back-to-basics approach to

eating, eliminating what people see as over-processed

ingredients, such as sugar, starches and sodium, and

unhealthy fats.

Another option that proposes a similar approach to

healthy eating is The Vegan Diet. Veganism excludes

all meats and animal products, encouraging people to

eat only plant-based foods. By only eating these foods,

one is able to take in all of their essential nutrients.

Some vegans associate their eating habits with ethical

or spiritual values of being kind to animals by not

eating them while others attribute their eating habits

to health reasons.

Like the Paleo Diet, the Vegan Diet contains mostly

plant-based foods such as fruits, vegetables, whole

grains, legumes, soy, beans, nuts and seeds. This diet

can be nutritionally adequate so long as the vegan

consumes enough foods with proteins, calcium, iron,

vitamin B12 and omega-3 fatty acids to make up for

the imbalances resulting from abstaining from meat-

eating and dairy consumption. By not eating meat

Paleo vs


or dairy, the Vegan Diet allows participants to reduce

their cholesterol and risk for hypertension, as well as

risk for Type II Diabetes. A balanced diet is a healthy

diet, and some find this option healthier or more in

line with their values.

Now the challenging part—actually doing it! Like

all new lifestyle choices and particularly diet changes,

the first step is expanding your knowledge. Learn the

ins and outs; know what it’s all about. Secondly, give it

a shot.

There are two approaches to beginning a new diet.

The first would be to raid the pantry and refrigerator,

and dive right in. This can have limited success. Habits

are hard to break, and if you’ve been eating a certain

way for quite some time, and are used to those Doritos

and chicken nuggets, a drastic change will be difficult.

If you can relate to that sentence, maybe try out the

second approach, which is to ease into a new diet. Start

implementing changes over several weeks in smaller,

less intense doses, making assessments along the way.

Eating healthier is the goal, whether that’s a complete

diet transformation all at once or little by little. Either

approach begins by collecting information and simple

recipes, cleaning out the pantry and refrigerator, and

proceeding with an open mind and sense of adventure.

The Paleo and Vegan diets present far healthier

eating options than the typical American diet. They

share similar food selections and are supported by

devoted followers, as well as health and nutrition

specialists who endorse healthy living. The primary

motivation of both diets relies heavily on helping

people eat cleaner, more natural and less processed

foods, for the simple health benefits the lifestyles

provide. ×

*Information sourced from The San Francisco

Chronicle and All Things Fit

veganvsBy Lauren Lee



YOU ARE NOW ENTERING THE

LET’S HEAR IT FOR THE BOYS.There’s no better time for men in the fashion world. From hair to socks, we’ve got you covered. Enjoy the next few pages —they were put together especially for all the BAM men out there. (Girls, we think you’ll like some of these pages,

too, so don’t skip over them quite yet!)


Why every manshould carry a pocket knife.article and photos by Sid O’NeillDesign by Vanessa Fangmeier


The first useful thing that the human race did with its opposable thumbs—once the Kickstarter had been fully funded and the first batch of units were shipped—

was to pick up a sharp stick from the ground and start using it as a tool.

After a while, some bright spark realized that if he sharpened a stone it would work nicely to hamstring a dinosaur for dinner. This was the first pocket knife, although it would be some time until pockets were invented.

Today there are literally thousands of different kinds of knives—the tool that shaped our destiny as a species. Yet it’s far more likely that you’re carrying an iPhone.

WHY CARRY A POCKET KNIFE?

I’ve read a spate of articles recently of the “how to be a man” school which advocate the carrying of a pocket knife on the grounds that “it’ll make you feel like a bad-ass.”

If whether or not you feel like a bad-ass depends on what’s in your pockets, I’m sad to break this to you: you are not a bad-ass. You are, at most, an average-ass.

It’s also a terrible idea to carry a knife as a weapon. With the kind of knife I’m talking about, you won’t do much damage. Anyway, the bad guy who is attacking you has a bigger knife. Or a gun.

No, the best reason to carry a pocket knife is so that you can be prepared for the many, many situations that you’ll encounter during an average day where having a sharp edge of some kind is handy. Until you start carrying one, you won’t realize how many times this happens. No longer will you hunt for the scissors in a drawer, or carve your apples with a kitchen knife, or clip your nails with garden shears. You have one tool now, for all of that (although please wash it regularly) and I bet you’ll notice the slightly reduced friction in your life. You’ll be amazed at how frequently you encounter tasks that your knife is just the tool for. A knife that you carry all the time is called an “everyday carry” or EDC.

Trust me: if you carry a pocket knife for a month and make a conscious decision to remember it’s there, you will wonder what you did before you had it, and you will grow to rely on it. Think of it as an experiment.

WHAT KIND OF KNIFE SHOULD I GET?

Assuming you’ve decided to try the pocket knife experiment, you might feel a little overwhelmed. We are so far past the point of sharpening stones (and so far into the arena of marketing) that a newcomer to the knife scene is faced with what appears to be thousands of equally valid options.

No longer will you hunt for the scissors in a drawer,

or carve your apples with a kitchen knife, or clip your nails with garden shears.


THE LEGALITY OF SHARP THINGS

This ain’t the Wild West, so there’s actually a lot of legislation regarding the possession of knives. Unhelpfully, it varies widely from state to state, and generally is vague and hard to pin down. All you can do is exercise common sense, and be aware of these guidelines:

• Make sure the blade of your knife is less than 3 inches, if you plan to leave home with it, or even less, if your local laws so dictate.

• Don’t take it to places like school grounds, government buildings, high school football games, etc.

• Don’t carry a sneaky knife disguised as a belt buckle or similar.

• Don’t ostentatiously flash it around or publicly display it.

• Don’t carry a knife that’s specifically marketed as a “fighting” or “tactical” knife.

• And, above all: don’t commit crimes with a knife in your possession. Duh.

KINDS OF BLADES

There are a few hundred different blade shapes: Tanto, Bowie, Sheepsfoot, Nessmuk, and so on. If it’s your first time getting a pocket knife that you intend to carry every day, I’d recommend you stick to one of the most common, versatile shapes. This is called “drop point,” and it looks like this:

Drop point is one of the most helpful blade shapes to carry on an everyday basis. The lowered point is easy to control for tasks that require precision, whilst the curved edge helps you cut straight. This kind of blade is easier than some others to keep sharp.

Don’t get a blade that has a lot of interior cutouts. Super tactical funky designs like this generally tell you three things about a knife: it’s weaker, harder to clean, and made from inferior steel.

There are various schools of thought on whether serrated blades are a good choice for an EDC knife. Personally I

prefer knives with a small section of serration, as it makes it easier to cut some things without having to move the knife much. A knife with a largely serrated length will make your normal use of the knife much less precise, so if you do get a serrated blade, make sure it’s only a small percentage of the edge.

THE REST OF THE KNIFE

This is largely down to personal preference, but you should be aware of a few important choices you’ll need to make.

You want a knife that folds into the handle, because otherwise you’ll need to wear it in a sheath on your belt like you’re Legolas.

The length and the material of the handle can be important. If your knife has a giant, chunky handle, you’re going to look like you’re smuggling a banana in your pocket, and you’re not going to want to carry it all the time. On the

You want a knife that folds into the handle, because otherwise you’ll need to

wear it in a sheath on your belt like you’re Legolas.


other hand, you need something large enough to give you some purchase on the knife. I generally choose metal handles, because they’re more robust and give the knife better balance. Wooden handles look nice, but might not be appropriate for everyday use. Plastic handles look and feel cheap.

Most modern knives have some kind of locking system in place to make sure the knife doesn’t close on your fingers. Many manufacturers have their own patented locking system. This can range from a slip joint (fairly weak) to a liner lock (impossible to close without your say-so). It’s really up to you which you choose, based on how many fingers you want to have a year from now.

PRICE

It might be tempting to find the best knife money can buy and get it. Ordinarily it’s a good idea, if you can afford it, to get the best tool you can. However, the problem with this is that there is a certain monetary limit above which you won’t want to use or carry your knife for fear of breaking or losing it. For most people that limit is between $30 and $100.

You should buy a knife that you wouldn’t cry over if you had to replace it. (This is especially true for a first pocket knife.) Luckily there are some great knives out there for a surprisingly small amount of money.

THREE GOOD KNIVES

Here are some options in different money brackets that would make excellent EDC knives. They are all available on Amazon. Any knife you buy from these manufacturers is almost guaranteed to be high quality.

GERBER RIPSTOP I - FINE EDGE, $14It’s astounding how a great knife like this can be had for so little cash. This is probably the least amount of money you can pay for a decent knife. Nothing fancy about this, but it’ll do the job. Would also make a good backup knife to have on hand.

SOG AEGIS MINI, $49This is a beautiful little knife which is a smaller, more EDC friendly version of the SOG Aegis. I’m surprised it’s not more expensive. Despite that, it’s a sturdy knife that will take a beating. This knife uses an assisted opening mechanism

(or SOG Assisted Technology™, if you’re the maker). This is a really solid choice if you’re looking for something that makes you want to use it regularly.

SPYDERCO SAGE 1, $106Spyderco is a company with a reputation for quality. Their knives are not cheap, but they are worth every penny and more. The Sage 1 utilizes a liner lock, and the handle is made of interwoven carbon-fiber over stainless steel. The blade itself is a classic Spyderco shape, with their typical circle cutout “Spyderhole” for easy opening. It is made of some of the highest quality steel you’ll find in a knife, certainly for anything near this price-range. A pocket clip can be attached to either side. The Sage 1 is slightly larger than the other knives I’ve mentioned, and the price tag makes buying it a commitment, but if you’re ready to move up to the next level, it won’t disappoint you.

These are all quality knives, and you’re sure to find plenty more by these manufacturers (and other good brands: Benchmade, Kershaw, Boker, CRKT) that you like the look of. If you can’t decide, go for something cheap and try it for a while to get an idea of your needs and preferences.

One last word—it’s not really your knife until you’ve accidentally gouged yourself with it. So be careful! ×


Greg Walsh has shared his inspired sense of style and design for over 20 years. His expertise in interior design, fine home furnishings and beautiful men’s apparel are now available under one roof at the newly expanded MartinPatrick3. Visit us in the North Loop and experience for yourself the classic and the contemporary, brought artfully together. Online at martinpatrick3.com


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STYLING MARTIN PATRICK 3 | PHOTOGRAPHY JACLYN HANSEL DESIGN VANESSA FANGMEIER | MODELS MICHAEL S., DEVINAIR M.



Jacket: Rag & Bone, $270Vest: Wings + Horns, $208Shirt: Mark McNairy $248

Tie: Mark McNairy $118


Jacket: Filson, $485Sweater: Vince, $325

Shirt: Vince, $110Jeans: Ruell and Ray, $160

Boots: Chippewa, $259



Jacket: Ben Sherman Plectrum, $350Shirt: Todd Snyder, $195Pants: Creep Clothing, $144Shoes: Well Bred $475



Jacket: Schott Perfecto, $575Sweater: Vince, $375

Shirt: Jack Spade, $175Pants: Creep Clothing, $170

Shoes: Model’s Own



Jacket: Oliver Spencer, $740Shirt: Gitman Brothers, $175Jeans: Naked and Famous, $158Shoes: Well Bred, $475Hat: Coal Headwear, $25Bag: Blue Claw, $380Belt: Cause and Effect, $150



Jacket: Mark McNairy, $325Shirt: Oliver Spencer, $178

Pants: Rag & Bone, $250Tie: Altea, $115

Belt: Filson, $52




It has happened to all of us at some point, that moment when the clothes we used to wear cease to capture us. We go from feeling quite at home with ourselves and

our look, and one day in the morning mirror, something seems just a little wrong. One’s instinct is to complain that “style” has changed again, that the way we once dressed is now no longer fashionable. But, more often than not it isn’t fashion that has changed, but ourselves and the day-to-day responsibilities we look to our clothing to embody. Whether people realize it or not, the style they wear is dictated less by their fashion sense and more by the subconscious need to generate responses from others in accordance with the role they play in society. It is this change in role (usually marked by our age) that makes the clothes of your youth unsuitable for daily life. When we go from the hyper-conformity of high school to the individualism of college life, the transition is least noticeable. But upon graduation, we notice quickly in our work that the styles we wore in college are insufficient to the task of projecting the professionalism we desire to emulate. It can be frustrating, but fortunately someone has your back, gentleman. Rather than providing you with just a few looks for each phase in your

life (don’t worry, you’ll get that, too), you’re going to get let in on the secret to always dressing your age; because, let’s face it, the vogue will have changed from when you’re 17 to when you’re 52. Now, let’s take a look at three definitive phases of life and some tips and tricks for getting the right look out of each.

The Wonder Years (18-21) Keep things simple: jeans and t-shirts that fit right. Shoes should be casual, but not tennis or running shoes. At this stage you can let your hair do just about anything (unless you interview for an internship). The clothes that are best received by your classmates in college and other people your age are those that are comfortable.

The Byronic Years (21-26) This is the phase of life during which patterns and varieties of colors will dominate your wardrobe. I call these the Byronic years because the look of mature comfort you’re looking for will feature a lot of collared shirts, but they will be non-iron cotton and left open at the neck (a tradition made first popular by the English poet George Gordon Byron). At this time your wardrobe will be at its largest because this phase is the one wherein we explore our individuality

The secret behind dressing your age isn’t a fact.It’s a pattern. By Ryan Johnson


and experiment with ourselves and our lives as our personalities crystallize. Shorts, boat shoes, and sandals are necessary for summer, but your fall/winter pants should be dark jeans or chinos. T-shirts lose their place in this phase of life unless you’re at the gym or want to pair them with chinos. This age will also be the time when you experiment with your hair. Ask your barber for his opinion based on your head shape. Length at this age is not important, but it is important that it has a cut and style. If you are confused about how to tell a barber to cut your hair, take in a photo of what you have in mind.

Pushing 30 (27-32) At this time in your life your career and family life have begun to take a shape that will more than likely require you to appear both professional and respectable. During these years, jeans will become fewer and further between, though your outfits become less complex. Polo shirts and slacks with tasteful oxfords for work, and a well-cut suit for nights out with your spouse are typical. Bold patterns and flamboyant colors will be less common in your life because they seem less professional. Stick with solid colors, but modern cuts. For summer, wearing shorts should be a last resort, left for the sweltering barbeque or the neighborhood pool party. Instead, gravitate toward lighter pant options like linen or seersucker that will keep you cool and respectable. As far as your hair is concerned, lose the length. Check with your barber about a fade, but make sure that it has some life in it. A simple cut can still look good, and when your other priorities get in the way of your hairstyling every morning, you will be thankful for its simplicity.

Savvy and Sensible (32-45) As you age, you should look to dress more classically. Preppy clothes on mature men make them look like they’re having a mid-life crisis, or worse, that they have taken their fashion hints from golf professionals. This is the time that the fit of your clothes is most crucial. Even if you aren’t in the shape you used to be, resorting to baggy, ill-fitting shirts and jackets will only make things worse. If you have some girth to cover, use a sensibly cut blazer paired with chinos or seersucker (for summer). This is also the time of life to delve into classic patterns

like houndstooth and tweed. If you’re of a skinnier build, layer classic patterns on vests and shirts under your blazers.

At this stage in life you’ll make most of your long term clothing investments: wool overcoats to cover your suits and blazers, handcrafted leather oxfords (brown and black) to complete your polished look, and maybe even a tuxedo. Be Like George Clooney (45-70+) This longest phase of life is mostly about maintenance. Your wardrobe is relatively complete by now, but as the years go by make sure to update the cut of your suits and the width of your ties as these change nearly every decade. You enjoy your life, and your sense of freedom come retirement may lead you back to some of the more open-necked cotton shirts of your youth. Embrace the freedom, but don’t dress too young. Your best role model for these years will be George Clooney. He maintains a comfortable harmony with his age and doesn’t fight it. Make sure that your hair is trimmed or buzzed. Older hair loses its luster and attempting to maintain a younger style will prove difficult.

The Secret The secret behind dressing your age isn’t a fact, it’s a pattern. If you take the time to look at the best dressed men in the world at any age and how they have changed their dress in each phase of their life, you’ll find that a few simple principles connect the dots. In short, as you age your wardrobe will generally become more precise in fit and form, and the articles of clothing you purchase will be of higher quality. You will move from the generic t-shirt and jeans of the high school student; to the shorts, boat shoes and open collars of college; to the chinos of the pre-professional workplace; to the tailored dress shirts and slacks of the professional world; and finally to the handmade leather shoes that may just outlast you. ×

Preppy clothes on mature men make them look like they’re having a mid-life crisis, or worse, have taken their fashion hints from golf professionals.



To me, this time of year isn’t just about football, school starting up and candy corn. It’s about slopping around in a mucky pond to lure in the weariest of

greenheads and honkers. It’s also about going undetected while maintaining stoic nerves of slowly squeezing the release of an arrow at a bruiser buck. In other words, hunting. This versatile recipe is best enjoyed with deer, ducks, and geese; it’s also excellent with shrimp and white meat too. Aside from AP, it will make you the hero of the day when you are watching the big game with your boys or are asked by your Aunt Nancy to bring an appetizer for Thanksgiving. It glorifies the definition of man. Man hunts. Man butchers. Man grills. Man consumes. Trust me; they’ll devour the plate like a pack of zombies wolfing down fresh brains. Oh, and did I mention that there’s bacon???

with Chad Fix


• 1 lb of boneless, skinless red meat (equivalent of 1 goose breast, 3-4 mallard breasts, or large handful of venison)

• 1 lb of thick cut bacon

• 8-12 oz small tub of plain cream cheese

• 12 oz jar of canned jalapeños (recommendation: at least medium to add a little more kick to the taste buds)

• ¼ C. of creamy Italian dressing

• ¼ C. of sweet and sour sauce (I recommend La Choy)

• ¼ C. of honey

• 1 Tbsp. of hot sauce (I’m a Frank’s guy)

• 2-3 dozen toothpicks

1. Cut the red meat in ¾ – 1 inch cubes. With a fork, spear a few holes in each meat chunk.

2. Combine equal parts of creamy Italian dressing, La Choy Sweet and Sour Sauce, and honey in a quart sized Ziploc bag. Add 1-2 Tbsp of hot sauce. Squeeze the bag back and forth to mix the ingredients. Add cut up red meat. Seal the Ziploc so there is no air in it. Stir the meat around in the bag to make sure each piece is fully covered. Place in refrigerator for at least half an hour—best if left for 8-24 hours.

3. Fry bacon over medium heat for 3 minutes on each side (bacon should be slightly cooked and still quite mallea-ble). Place bacon on paper towels to soak up grease when finished frying. Finally, cut bacon strips in half.

4. Preheat grill to medium-high. If using charcoal (highly recommended for the natural smoked flavor it generates), you can tell by sticking your hand 4-5 inches above the grill grate and be able to count to 4-5 seconds before your hand begins to feel too hot (don’t burn yourself).

5. While the grill is warming up, lay out bacon strips. Place the red meat in the middle of the strip. Spoon a tsp of cream cheese and spear a jalapeño slice and stick them on top of the meat. Wrap/roll bacon around the meat, cream cheese, and jalapeño, securing it all with a toothpick or two. After wrapping, baste each wrap with the marinade.

6. Stick the wraps on the grill and cook for 6-10 minutes (depending on how well done you like your meat) turning once. Optional: baste with marinade or hot sauce when you flip the meat and when you’re taking them off the grill. Let wraps cool for 5 minutes and devour! ×

How to Prepare

Ingredients


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Bow & Arrow Magazine Fall 2013