Inspired by the natural flora of the Austrian Alps, Susanne Kaufmann’s products are made to nourish the body and the mind. The lush Oil Bath for the Senses combines organic ingredients like ylang-ylang and patchouli oils to moisturize, and lavender to create a sense of calm. Simply add one capful from the large one-liter bottle to a full bathtub, and enjoy your soak.
This product is sold by Susanne Kaufmann
Divinely minimal, these planters—made from a blend of recycled wood fibers and bioplastic derived from corn—come in four sizes. The pieces, designed and produced in France, take notes from traditional Japanese design, but exist within their own genre. Available with or without a drainage hole, they are ideal for all kinds of plants, from succulents to herbs and beyond.
This product is sold by MinimumDesign
Textured, luscious and just juicy enough, The Prisoner Wine Company’s 2017 “The Prisoner” boasts notes of ripe berries balanced by rich flavors of chocolate and roasted fig. The Napa Valley blend (inspired by the field blends, or “mixed blacks,” traditionally made by European farmers) incorporates zinfandel, cabernet sauvignon, syrah, petite sirah and charbono. Rather than becoming a flavor hodgepodge, the mélange of grapes results in a remarkably smooth but striking wine.
This product is sold by The Prisoner Wine Company
Gentle but effective, K-beauty brand FEMMUE’s wash-off Fine Peel Exfoliating Mask buffs and cleanses, leaving your face looking bright and feeling smooth. With 99.6% natural ingredients, the formula provides antioxidant and anti-inflammatory benefits from Camillia flower extract, along with cactus extract and cedarwood bark oil. Unlike many other exfoliating blends, this one feels rich, lush and nourishing throughout the process and after leaving it for 20 minutes, skin feels supple and hydrated.
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North Londoner Samson Ashe transcends traditional R&B with “Simple Man,” out today. Beginning with delicate vocals, the song takes a somewhat surprising turn when the thumping bass kicks in—along with industrial-tinged percussion …
Banana magazine provides a platform for the diverse voices defining contemporary Asian culture. Dynamic, design-forward and incredibly vibrant, the publication (born in NYC’s Chinatown) is now on its sixth issue, which includes a conversation between singer/songwriter Yuna and actor Michele Selene Ang, profiles on comedians, features on breakfast, a photo essay and a cover story by SAITEMISS.
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Online travel review platform Tripadvisor is rife with horror stories of all kinds, which London design studio Bompas & Parr trawled for spooky tales to collate into a book—just in time for …
Stankonia, the fourth studio album by OutKast (aka André “3000” Benjamin and Antwan “Big Boi” Patton), turns 20 years old this week and to celebrate the ATL duo has issued a special …
Róisín Murphy’s new album (her fifth solo release), Róisín Machine, comes on transparent blue vinyl in this limited edition set, which also includes a zine and signed photograph—and a T-shirt, should you opt in for that. Made with longtime collaborator DJ Parrot (aka Crooked Man, aka Richard Barratt), the album has been years in the making and explores dubbed-out disco, proto-house and various other dance sub-genres. Featuring the already-released “Incapable” and “Something More,” the album promises to be dark but danceable. Price is in Pounds.
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Beloved Israeli-English chef, restaurant-owner and food writer Yotam Ottolenghi teamed up with Ixta Belfrage (who works in the Ottolenghi test kitchen) for this vegetable-centric cookbook. Featuring recipes like tofu meatball korma, sticky rice balls in tamarind rasam broth, swede gnocchi with miso butter and more, Ottolenghi Flavor focuses on three fundamentals: process, pairing and produce. Perhaps the most important when it comes to vegetarian food, the techniques (from charring to infusing and beyond) explained within the 320-page book help rookies and experts bring out the flavors in their produce. The resulting dishes are satisfying and robust.
This product is sold by Ten Speed Press
