I Love You

"My personal trainer used to call me the Tasmanian devil."

2013-03-23T11:50:00.004-07:00

Unlike those times when one was happy just to have ENOUGH on the plate, today it’s not about

SURVIVING as much as it is about LONGEVITY. Not the quantity, but the quality. Based on the

belief of “singularity” and its scientific context, several years ago Riva-Melissa Tez decided to pursue the

CRON diet.

At the age of 23 Riva had already founded two companies, today, amongst other enterprises, she currently

teaches at the Design Akademie Berlin as an artificial intelligence specialist.

An interview

about immortality, the balancing result of apple cider vinegar shots, and the placebo effect.

Read the interview after the jump.

You are 23, but have already started two

businesses. You are currently working on a new

start-up. Tell me a little more about this.

During my years at school

I was always very interested in philosophy.

When I was 14 I began to seriously

debate religious pressures at school and would skip days to attend humanist lectures in London. Luckily my parents were quite chilled out, although at one point I was hosting a secret online atheist radio show from bedroom. I was always interested in classical thinkers- I will always love Plato, and also now in science-tech writers like Ray Kurzweil and Seth Lloyd.

After school I studied Philosophy at UCL.

I always loved kids, even when I was quite young

I was sure I wanted to work with them. During my studies I co-founded this wonderful little toy store called R.S. Currie and Co in Notting Hill.

It was originally just a pop-up store but my ex-boyfriend and I turned it into a full business.

We started hosting themed parties

for children there in a secret area accessed by a hidden door at the back of the shop. From cupcakes to massive decorations – we fulfilled every child’s dream. About a year and a half ago I moved to Berlin. Together with a friend we founded the forthcoming kids’ app “scrappd” last year.

What is scrappd about? What was the idea behind it?

Back when I was running the toyshop,

kids would always come to me showing me stuff they had

made. Because I was always interested in digital technologies (my dad is an electrical engineering professor) I was wondering if there was a way that kids could do this safely online.

When I came to Berlin I taught myself to computer program and started building the website just for fun. It’s grown a lot now and obviously I am no longer the developer! It’s a sticker themed social network for kids.

We give them stickers and they can create stories

with them and share their creations with their friends.

A lot of kid’s websites actively shove brands at kids.

We tried to find a middle ground. I learnt early on that as soon as you try to push children into educational things, they just won’t do it.

So that was never my purpose. In this case, children are doing something really cool and learning whilst just playing and having fun.

I’m also a lecturer at the Design Akademie Berlin and the UK representative of “eobiont” digital creative agency.

Which diet are you following?

I try and mix up the Paleolithic diet, which doesn‘t allow grains, sugar, dairy, and soy, with the CRON diet – calorie restriction optimum

nutrition.

What was your main motivation?

I started reading medical journals

when I was about 14, because I was convinced

there was something wrong with the food industry.

I would read medical journals because I thought

if I could equip myself with the right knowledge

I could make my own decisions regarding my nutrition

and health. I got so into it that I wrote my own

medical paper because I was actually quite disturbed watching the majority of the world eat so much glucose and missing out on good fats.

The main thing is I really think people eat

too many complex carbohydrates. Deliberately I haven’t eaten wheat or simple sugars for a long time.

At R.S. Currie & Co. there was a sweets counter

and the kids were always shocked

that I never ate any. Then I went to San Francisco

and met a lot of super smart people

who had read about nutrition as well,

and these were figures I really admired.

Reassuringly, pretty much all of them

ate like I did but they also taught me

about CRON, because CRON is the added “tweak”

to optimize the Paleo lifestyle.

CRON means you have to

watch that you a) don’t eat too much and

b) still get 100 percent or more of every single nutrient.

It’s tough, especially at the beginning, but these people in San Francisco have been doing it for years and

are now at optimum health.

I always laugh at the memory

from university in London when someone told me

that they thought I was peculiar

because I sat at the back of lectures

drinking huge bottles of Alkaline water and eating almonds while everyone munched on sweets.

My best friend Chester always sat next to me

because he knew that those Marcona almonds

were super delicious.

Why is Cron diet also called the longevity diet?

There is this intellectual movement, that unfortunately mainly focuses in the US,

pushed by the American author, inventor,

and director of engineering at Google: Ray Kurzweil. He is probably the most famous face behind

the Singularity movement. It’s mainly about the progress of technology, but there is also a discussion that the advances in computational power and medicine will

allow us to be become immortal – if we just live

long enough to get there. I’m not sure about the whole immortality thing, but I like the idea of being healthy for as long as possible.

A lot of people I met doing the CRON diet

in San Francisco base their studies on

medical research in longevity in animals and humans.

A lot of the guys are in their 50s

and want to optimize their life span and avoid grave

diseases so they can see as much of

forthcoming technological developments

as possible. I don’t know many diets that try to ensure that you have 100 percent of every nutrient. They call this the Longevity diet- the aim is very good health, whereas the goal of most diets is just to lose weight.

Are there any supplements you

take on a daily base?

Yes. I take multivitamins, magnesium, zinc and Omega 3-6-9 supplements. Omegas are really good for your bones and your brain. I also need extra vitamin

B daily to keep my energy up so

I can still run after work. I

wasn‘t able to do this earlier, I’d get sluggish in the afternoons.

Which foods are your personal

“deadly sins”?

With CRON you’re not supposed to have

much alcohol because of its lack of nutritional

value. Though the odd glass of Pinot Noir

is recommended because of the Resveratrol,

an antioxidant in that particular grape. I saw a lot of Pinot Noir in Silicon Valley.

But if and when I drink alcohol, I’ll always

wake up and need a coffee in the morning. I have mine

with unsweetened almond milk and sweeten

it with cinnamon. If I have two in one day,

I know I’m not doing very well. Caffeine is very acidic

for your system.

What is your favorite meal?

I am absolutely obsessed with aubergines

and eggs. My boyfriend cooks me eggs every

morning, which is always my favorite meal

of the day. Never underestimate an egg. He

pays attention to ingredients too, so it’s always

amazing. He’s quite famous for his eggs

amongst our friends. Sometimes for me it’s

even eggs and aubergines. If I have a choice

in the evening I’d like a nice steak and some

salad.

Honestly - Is there something you

secretly miss?

A lot of friends ask me if I miss bread. I really

don’t. Sometimes I eat nut bread that I get

from the Paleo restaurant in Neukölln, Berlin

called Sauvage. I am envious of some people’s

cocktails though. I drink “zero-dosage”

champagne or a vodka-soda and the person

next to me has this big green thing with a

sparkler and it just looks so ridiculous that I

am sad it is not in my hand.

I’ve never really experienced cocktails.

And although I really don’t mind being the freaky

eater, I don’t want to be the party pooper taking

vinegar shots. That’s more a social thing. I probably drink more than those super strict people.

What do you do when you travel or

you’re invited to a dinner event?

I travel a lot and I always carry my supplements with me.

When I know there is a

planned dinner I just check the restaurant or the menu out beforehand. It’s not that hard.

I can always eat vegetables and meat. For example

a burger without the bread and some

extra salad, that works everywhere. If they’re

serving pizza or pasta I’ll just have a snack

beforehand.

What did the diet change for you

personally in regards to physical

and psychological perspectives?

Studying CRON and learning about nutrition

was attractive for me scientifically.

I can see why it’s the techie lifestyle

of choice. Perhaps it is also why I have so much

energy and am able to wake up very early in the morning and bounce out of bed.

I’d rather read the newspaper in bed early morning then go to a nightclub. On a good day I can run 20km then cycle to the office

and work for 6 hours before cycling back.

Therefore I have to eat more

than the “average CRON intake” would be.

My personal trainer at the gym

used to call me the Tezmanian devil. I like to listen to death metal and lift weights. I’m currently training for a marathon. It relaxes me to push my limits.

I enjoy being extremely tired at night.

Sometimes I push myself so hard that I get sick- so sometimes in wanting too much good,

you cause the exact

opposite of your desired effect.

When it comes to diets and health

people often discuss the placebo

effect. Do you really think it’s

just what you consume or also the

psychological aspect that explains

why you feel so good since

starting the diet?

If you have a positive outlook on your diet

you will naturally think better of yourself.

Maybe someone should replace all my pills with placebos

and see if I notice. But honestly

I don’t really care if it’s my body or my

brain. If I feel good with what I do and if I’m

able to do all the things I want to do, then I’m happy.

Photography: Marcus GaabText & Interview: Zsuzsanna Toth

"What do I know of man's destiny? I could tell you more about radishes" (Samuel Beckett)

2013-03-19T05:54:00.000-07:00

Dear radishes,

To me, you are the strawberries of vegetables. Everything about you is powerful and beautiful, as every food should be powerful and beautiful.

Too many people believe that you are silly and have no dignity. You are sly, and I love all that has a bit of cunning. One bites into your magenta colored skin to reach your snow white inside, which can sometimes be quite sharp. You don’t go about peddling yourself. On the contrary, you

hang about with your countless siblings on this distinctive and unique shaggy bundle. That’s why I LOVE YOU !

Yours,

Mirna

Text: Mirna Funk

Photo: Marcus Gaab Studio

INSTAFOOD: CLASSYFYING THE FOOD POSTER

2013-03-18T04:05:00.003-07:00

First of all: I plead guilty. The evidence is clear.

from the prank of ringing of a neighbor’s doorbell

to my first cigarette, isn’t it always this way?

Once one is assimilated into a larger group, selfreflection

vanishes at the cost of self-assertion.

It’s the same with Instagram. I feel at home with

all these images of food. Strictly speaking, the

images with #food posted on the social photo

site increases at a rate of millions. There aren’t

even that many pictures of feet! Under #food: the

McDonald’s maxi menu next to images of cake stands

piled with sugary sweet macaroons, or schnitzel and

fries and – Oh! Hello… a bare male torso. Someone

obviously knows how to entice women. It’s not for

nothing that the tag #foodporn is synonymous

with Instagram.

(Read the entire article after the jump)

It’s the same on Facebook. Since the world has

denounced the elaborate rights of use, status

messages like “Still recovering from last night,”

are just as fleeting as the memories of the previous

evenings debauchery. In this light an image of

one’s lunch comes across as non-committal. Face

detection is impossible! Only Twitter is lagging.

Packing food into 140 characters should be left to

the writers of cookbooks. All the same, Instagram

makes it clear: it’s no longer “my house, my car, my

boat.” Rather “my sandwich, my steak, my favorite

experimental restaurant.” Edo, ergo sum. I eat,

therefore I am. As to the intentions behind all this,

one can only speculate. After all, you can’t throw

every Instagram user into the same pot.

There are, for example, the images from “bestie” top

models Karlie Kloss and Toni Garrn. On Instagram

they post not only backstage pictures from photo

shoots, but also images of their food. If you’re

thinking of cotton balls soaked in orange juice

or veggie sticks, you’re wrong. On the image menus

of Miss Kloss and Miss Garrn are chocolate chip

cookies and pancakes with sausages. In this case the

food images on Instagram almost cause a cognitive

dissonance in the viewer. Those that see themselves

as elite restaurant testers are another kind –

no matter what image they post, it’s clear that

they’re at the place to be. Who needs Yelp when the

information is nicely filtered and freshly served via

the iPhone? Ambitious jetsetters are much the same.

Their images range from the fairly tradition photos

of the best pizza in Naples and tacos in Tijuana to

frog legs in Cambodia, Kokoreç in Turkey, and Kitfo

in Ethiopia – culinary discoveries that even Andrew

Zimmerman from “Bizarre Foods” might not get

behind, and certainly not average-Joe food posters.

Of course, one has to take into the account the

exorbitant competition that is taking place here

– that is, coming up with something better than

a boiled egg with caviar, a masterfully arranged

fruit plate, or, yawn, an avocado sandwich. #vegan

It’s not only top chefs like Jamie Oliver who are

posting prolific numbers of food pics, the number

of food semi-professionals on Instagram make it

a source of inspiration. Many run blogs parallel

to their Instagram imagery, where they promote

their ambitious edible creations ranging from

neon layered cake to bacon shakes. This turns the

followers on Instagram into a focus group. The

images they like appear later in detailed blog posts,

with the 18 filters of Instagram functioning as a

replacement for Photoshop. A circle to which – as I

already confessed – I truculently count myself. It’s

a little like in the past, when one would tag a public

toilet or electrical boxes on the side of the street

with a permanent marker.

My hashtags: #veggieway.

Happy #foodday!

TEXT: Julia Stelzner

PHOTOGRAPHY: Christiane Bördner

"FRUITS & VEGETABLES" by Heidi Voet

2013-03-14T03:52:00.001-07:00

Heidi Voet was born in Belgium and studied Sculpture in the Royal Academy of Fine Art in Ghent and Installation in The
Higher St. Lukas Institute in Brussels. For the last six years she has lived and worked between Shangai and Brussels.

For her "Food & Vegetables" series where she placed fresh vegetabels next to cut outs from Chinese erotic magazines. Controversal and a lot of fun at the same time.

Find out more about Heidis work and see the entire photo series after the jump.

What is the concept behind the “Fruit & Vegetables” series?

What was first - the pictures of the women or the idea of the fruits? In 2008 I sculpted a series of cinderblock vases and used Chineseerotic magazines to fold origami flowers. The nudity of the womenthat was exposed in the magazines was, by folding the pages, again obscured. It resulted in objects with a domestic character; vases with flowers that raised questions about the position of woman, culturalhistories, and the construction of images. The leftovers cuts from the magazines were lying around in my studio and then used for “Fruit & Vegetables.” By placing the fresh vegetables next to the girls their youthfulness becomes accentuated. The vegetables that complete the contours of the bodies, only have a slightly shorter lifespan. Of course there is also the relation between the depicted body and the consumption of vegetables and fruit, both delicious, both temporary. Similar to the Japanese tradition of the Ukiyo-e, the woodblock prints where the floating world is depicted. In “Fruit & Vegetables” both a reference to the temporality of pleasure and decay is portrayed.

Do you have a special relation to food/nutrition?
I obviously like playing with food and love entertaining the idea that eating is, in essence, a “sculptural” act. You take the food, the material, and bite it, chew it, and change its form. Eating as a way to react and act within ones environment. You take a foreign object, an apple for example, and then place it in your body by eating it. From the moment you swallow it, you refer to the apple as “me.” I love entertaining these ideas. That’s also how the photo series “Granny
Smith” with the green apple came along. Eating, playing, sculpting. The main idea explored in that series is the vanitas motive.

Where did you find the photographs used in “Fruit & Vegetables”?
In 2006 I moved to Shanghai and was very sensitive to my new environment where I was confronted daily with scenes that questioned my convictions and habits. To explore the city I would go for walks and I found erotic magazines hidden in the back of a newspaper kiosk on Fuxing Road. Seeing pictures of naked flesh and pubic hair was quiet exceptional in a society where nudity is censored and the press is highly controlled. The magazines were sold a material for artists to study the human body or as “Art
Photography,” but functioned as erotica. It captures a very specific moment in Chinese contemporary development.
Towards the end of 2007 I started working with these magazines for my series of origami flowers.

Do you often work with the image of the female body?
Every woman and man today is still obliged to other women in less fortunate situations to be a feminist. It is interesting to think about the strengths of woman and keeping seduction and play in this picture. I am a woman and look in the mirror. I use images of other woman to be able to consider and describe my relation to the world with some distance, but with intimate familiarity at the same time. Asian woman appear in my work, as they represent the shift in global power in contemporary and future societies.

What are you working on at the moment?
I just finished the series “Shoot & Sprout,” a series of black and white photos that resemble ethnographical images of primitive sculptures and totems. Upon closer look one sees they are small sculptures made of potatoes on toothpicks.
The skin of the potatoes is shriveled and dry, but show signs of new life in their shoots. I was thinking about our current position in a historical context. How our ancestors continue to influence today and how we are trying to be civilized men.
I am also preparing “Stars &Constellations,” a piece that
will be shown in Brussels next month.

ARTWORK: Heidi Voet

TEXT&INTERVIEW: Zsuzsanna Toth

NEVER MAKE EYE CONTACT WHILE EATING A BANANA!

2013-03-11T04:03:00.004-07:00

For THE DIET ISSUE our stylist Kathi Kauder transformed the shape of banana stickers to fashionable accessories. Additionally, Gintare Parulyte told her story of a very unique kind of banana shock.

Read the entire story and find the beauty photo series after the jump.

Generally speaking, the main purpose of consuming food consists of overcoming

the uncomfortable and distracting sensation of hunger, calming hormonal cravings

for chocolate, and curing hangovers with a serious intake of junk. Yet one shouldn’t

forget the possibility of some types of food used as pleasure enhancers in the sex

department. During my first appointment at my gynecologist, at the innocent age of

13, she urged me to beware the dangers of bananas.

It turned out that a girl my age had read an article in a sex education column that

mentioned a series of foods one could use to obtain orgasms including, of course,

the multiple uses of bananas. Used to consuming bananas in their peeled from, the

girl peeled her purchased green banana, hoping that it being unripe would prevent

it from breaking, and began her mission under her warm and naive teenage bed

sheets. The entry of this exotic fruit into her innocent yet curious vagina was smooth

and felt good.

Yet once she attempted to give it a series of a pleasure-inducing

movements, she was forced to notice that the movement inside her greedy vagina

didn’t correspond with the exterior movement she made on the trunk. Yes, the

banana broke. She ran to the bathroom, lay on the cold tiles in front of the vertical

bathroom mirror and tried to spread her skinny legs as much as she could. Spreading

her legs was not something she had trained up to then. She inserted her fingers

into her genitals and tried to empty the tunnel. To her surprise and relief, she soon

felt the mission accomplished. However, the following days revealed a constantly

stronger odour of riper and riper banana coming from down under. One day the aroma

was so ripe, making her shame and panic so great, that she audaciously called

her gynecologist, begging to save her without judgment. After thanking the doctor

for elegantly cleaning her mess, she asked her to prevent more girls from possible

banana shocks by spreading her story as anonymously as possible, which she did,

amongst others, to the young me. Thank you, dear banana girl, for sharing your story,

although indirectly. I am sure you saved many vaginas from ripe disasters.

TEXT by Gintare Parulyte PHOTOS : Sabrina TheissenFASHION AND ARTWORK: Kathi KauderHAIR & MAKE-UP: Stelli /Tom Ford CosmeticsMODEL: Clara @ elite model management LondonPHOTO ASSISTANT: Fredrik AltinellFASHION ASSISTANT: Julia Heifer

“Never cry over spilt milk, because it may have been poisoned.” W. C. Fields

2013-03-09T05:56:00.000-08:00

There’s almost no one in the world who doesn’t know it. That liquid, creamy joy that’s accompanied us since birth - whether with our morning granola, as the essence of a foamy latte, or a pure delicious side to freshly baked cookies. Cleopatra poured it in her bathwater thinking it would keep her skin eternally youthful. “Milk is full of calcium, it’ll make you big and strong,” or so we’ve heard since before we could even give voice to its name. Known the world over and accepted for centuries as one of the foundations of our food pyramid, today milk is more controversial than ever. A peek in the office refrigerator is enough to witness it for yourself - fighting for the pole position are rice, soy, skim, almond, and lactose-free alongside the universally known whole milk. One discovers the exact debate surrounding milk rather quickly - all of these varieties have their own benefits and disadvantages.

See our little milk overview & additional photography by the amazing photo studio severafrahm after the jump.

Rice Milk

Rice milk is a type of grain milk made from rice. It is commonly unsweetened; the sweet taste originates from a natural enzymatic
process, in which the carbohydrates are split into sugars.

Benefits

Rice milk is the most hypoallergenic of all milk products. Rice milk contains a generous supply of balanced nutrients.

Rice milk has the least amount of fat in comparison other types of milks. There is only one gram of unsaturated fat per cup. Rice milk is a good source of B vitamins, which are essential to metabolism.

Drawbacks

Rice milk is highly starchy. One cup of rice milk contains 33 grams of carbohydrates, three to four times the amount in cowor soy milk. For persons with diabetes rice milk can cause a sugar overload. Rice milk has little protein in comparison to cowor soy milk. Many find it to be less satisfying in taste and ineffective for appetite control. It contains almost no calcium, aside from brands that contain artificially added calcium.

Almond Milk

Almond milk is made from ground almonds. It does not contain any animal products, making it suitable for vegans and vegetarians.
Vanilla and chocolate flavors are often added, as well as sweeteners.

Benefits

Almond milk is a good source of the antioxidant vitamin E, which can prevent cancer and has been shown to help slow the signs of aging. Almond milk contains no cholesterol and no saturated fats, so it won’t harm your cardiovascular system. Compared to cow or soy milk, almond milk has the highest concentrations of vitamins and minerals. All of the nutrients, which are added to other milk varieties, occur naturally in almond milk. Almond milk is very low in calories and contains only about three grams of healthy fat per serving.

Drawbacks

Feeding almond milk to infants may cause tree nut allergies to develop. Processed almond milk may also contain unwanted additives and sweeteners. It is very dangerous for those who have even a light tree nut allergy.

Long-Life/Ultra High Temperature Milk

While fresh (pasteurized) milk is heated to 74°C for 15 seconds, long-life milk is super heated to 140°C for two seconds
and then packaged in a completely sterile environment.

Benefits

Long-life milk can be stored for months. It is easier to digest than fresh milk. In long-life milk pathogenic microorganisms are already destroyed. UHT milk is cheaper.

Drawbacks

Due to the heating process important vitamins are lost. The taste is weak in comparison to fresh milk. The loss of lactic bacteria makes it hard to notice when the milk is spoiled.

Lactose-Free Milk

People who lack the enzyme lactase cannot digest lactose, the milk sugar. Based on human evolution almost 75 percent of the
world’s population is lactose intolerant. In lactose-free dairy products the milk sugar is already split into the two primary sugars,
dextrose and galactose, mostly by adding the enzyme lactase.

Benefits
Because of the sweetness of lactose-free milk extra sugar isn’t necessary, for example in coffee.
Drawbacks
Lactose-free products may contain unwanted additives, preservatives, and acids.

PHOTOS: severafrahm

RETOUCHING: Mladena Celik

TEXT: Zsuzsanna Toth

SO LONG AS YOU HAVE FOOD IN YOUR MOUTH, YOU SOLVED ALL QUESTIONS FOR THE TIME BEING. (Franz Kafka)

2013-03-04T08:02:00.000-08:00

We all know it, no one shares it:

The necessity of letting ourselves be taken by our cravings sometimes.

Photographer and I LOVE YOU MAGAZINES good friend Adrian Crispin and stylist Ann-Kathrin Obermeyer provided this wonderful photo series for THE DIET ISSUE. The talented duo captured the sweet moments of weakness, accompanied by all the complaining phrases we should swallow aswell.

See our cover story after the jump.

"Once on the lips forever on the hips."

"Really ? You ate a whole bar of chocolate yesterday?"

"Im gonna have to walk this off later."

“Well, it’s midnight. Technically your body doesn’t know whether it’s today or tomorrow."

"Hey, I think I'll skip the dinner if we're having drinks later."

PHOTOS: ADRIAN CRISPIN

FASHION: ANN-KATHRIN OBERMEYER

HAIR: KATSUKO KITAOKA @ SYBILLE KLEBER

MAKE-UP: MICHELLE RAINER FOR ELLIS FAAS COSMETICS

MODEL: JORDIN GRAYE @ MARILYN AGENCY PARIS

FASHION ASSISTANT: CHARLÖTTE CARGNELLO

SPECIAL THANKS TO THE BdL

THE DARWIN DIET BY ELLE MULIARCHYK

2013-03-01T08:50:00.000-08:00

Photographer Elle Muliarchyk captured a fashionable transformation of what is called "The Darwin Diet" based on the fact that Charles Darwin used to eat every living animal crossing his way.

This shooting took place at the Sauce Restaurant in New York City. Read what the Restaurant's chef has to say about food photography and the difference between taste and reality after the jump.

My family traveled around the world and I grew up on the Darwin Diet, which involves eating and tasting every living creature in nature. (Apparently Charles Darwin was so keen on tasting the species he discovered that while he sailed back

to England he ate 48 rare tortoises that were meant to be “donated to science.” He also liked armadillo and puma. While he was a student at Cambrige University he was an enthusiastic member of the Gourmet Club formed by a small group of friends. Know as the “Glutton Club,” they met once a week to sample meals not found on menus, including hawk, bitten, and an “indescribable” old brown owl. Not too far behind Darwin, I ate brains of just-killed monkeys and pizzettes topped with scorpions in Vietnam. In Indonesia I tried birds’ nest soup, which is made of the bird’s saliva, sticks and pieces of dirt. We hunted wild boar in Belarus and ate its tongue, heart, and made blood sausages using the intestines. I went to Robinson Crusoe camp in the Baltics where I learned how to tenderize my leather shoes and belt, cut them into paper-thin slices, and eat them for survival. I loved learning about the these crazy diets and the cultures they come from. But at 16 years old “Diet” acquired a different meaning to me. I came to the U.S. and became a model. I ate celery sticks, almost exclusively, for the next eight years while discovering Atkins, Okinawa, Raw, Glycemic Index, Blood Type, and Microbiotic diets. For the first time in my life I saw people treating diet as a fashion trend and status symbol.

Elle

"All food photography is a lie, so it helps to start shooting with some basic truths. Chefs create three dimensional art for all five senses. A photo speaks only with two dimensions, leaving the rest up to the viewer's imagination. Many don't realize that half of taste is expectation based on what they see. Most cannot name a single flavor without their vision, yet they have no idea how their food visually starts out.

When we shot this series, we began with the Sauce concept of honoring whole animals and practicing total utilization. We then thought of how to represent it and bring it into the collective visual memory of every eating experience.

Our food usually comes to us in unrecognizable parts—parts that we cannot usually trace. The whole, on the other hand, tells us everything we need to know. It visually and emotionally connects us with our prey. Some parts are recognizable only when seen in their full context. The world often lies to us through partial presentation that, in reality, can only be understood as a whole.

I feel this shoot is a very important metaphor for what should always be seen, prepared, and evaluated as a whole: our food."

Chef Frank Prisinzano at Sauce Restaurant NYC.

Photos: Elle Muliarchyk (blog, films)
Fashion: Sarah Cobb
Make-Up: Munemi Imai @ The Magnet Agency
DP: Rod Lamborn
Model: Ataui Deng @ Trump
Manicure: mary sol inzerillo @ cloutier remix
Chef: Frank Prisinzano @ Sauce Restaurant
Octopus by Stephen “octoman” Fried @ Gullo specialty foods

TASTY LOVERS: DOMINIC HAYDN RAWLE & URSINA GYSI

2013-02-28T06:19:00.003-08:00

Dominik Haydn Rawle and Ursina Gysi are constantly chased by street style photographers. Originally from Switzerland and England/Australia the young couple has a strong sense for outstanding style.

For I LOVE YOU NO.09 Ursina and Dominik portrayed each other from their own unique perspectives. Moreover we talked about food rituals and favorites and asked them to share their yummiest recipe.

Where are you from?

Ursina is from Chur, Switzerland and I was born

in Tunbridge Wells in England but grew up for the

most part in Manly, Australia.

What’s your favorite meal?

Rendang, Salt and Pepper Crab, Sylvia`s Buah

Keluak, and the Mackerel Menu at Natori.

Which are your favorite restaurants from around the globe?
Friends Corner, Zürich for the Kottu Roti
and Dried chilis.
Eichhörnli, Zürich for Züri Geschnetzeltes.
Rheinfelder Bierhalle, Zürich for the Jumbo Schnitzel.
And the Restaurant Kronenhalle.
East Coast Seafood, Singapore.

Sami`s, Singapore. Le Martel, Paris.
Aux Deux Amis, Paris.
Le Chateaubriand, Paris.
Butcher on Sundays for roasted lamb
on the corner of rue du Faubourg du Temple
and rue Saint-Maur, Paris.

Fiore, Brooklyn.
Bozu, Brooklyn.
Zaitzeff Burgers, East Village.
Natori, St. Marks Place.
Omen in Soho.

Did you ever follow a specific diet?

Yes, juice, citrus, and protein.

Is there something you would never eat?

1000 year eggs, Durian, and various different

kinds of soy because they taste fucking awful.

Whats your favorite food?

D: Limes.

U: Vegtables, fish, and yogurt.

Which products end up regularly in your

shopping basket?

Ginger, dried fish, eggs.

What do you like to snack when you wake up

hungry at night?

D: Water.

U: Actually this never happens to me.

Do you have food rituals ?

U: My breakfast is

Bircher muesli with

fruits and yogurt every morning.

Spicy Lentil Soup

2 cups of green lentils well washed

In winter add 2 sweet potatos,
in summer add

2 chopped eggplants

4 large red onions chopped

8 big cloves of garlic diced

3 thumbs of ginger diced

4 over ripe limes

fish sauce to taste

light soya to taste

chilli powder to taste

black pepper to taste

fish curry powder to taste

1 can of coconut milk

1 large bunch of parsley washed

crème fraîche or sour cream

Brown onions in a large very hot saucepan while

lentils soak in luke warm water. When onions are

almost brown add garlic and ginger. Warm some

water, add curry and chilli powder to it, as much

as you can handle. When onions, garlic, and

ginger are good and brown, rinse off the lentils,

add them and the simmering water
to the large saucepan.

Let this cook down for 20 minutes, then add soy,

fish sauce, and the juice of one or two limes.

Cook the whole thing down for at least 30 minutes

adding water as needed.

When you think it’s getting good give it a little

while. Then add your eggplant or sweet potato,

coconut milk, and cook it all through.

Once it’s all cooked and too spicy for at least one

guest, turn off the heat and let it sit. Cut up your

parsley and mix lime juice through it.

Serve in bowls, mix a good handful of lime-juiced

parsley into each bowl and spoon a dollop of

cream fraîche or sour cream on top.

PHOTOS: DOMINIC HAYDN RAWLE

FASHION: URSINA GYSI

2013-02-11T04:12:00.001-08:00

We are very happy to introduce you to our latest issue No.09 THE DIET ISSUE:

The 9^th issue of I LOVE YOU magazine addresses a essential need while simultaneously reflecting the spirit of the times: Proper eating. Good and bad nutrition. Targeted dieting. Food as the new status symbol. As an action and as a necessity, the theoretical analysis of our eating habits and creative approaches to food intake.
Based on the most modern medical research, Dr. Max Timm established “metabolic balance” as a healthy nutritional concept in his practice and introduces us to the 10 basic rules of eating. How does it feel when you associate every random word and name with a taste? James Wannerton is a taste synesthete, and talks to us about his extraordinary sensory connections in an interview. Riva-Melissa Tez, entrepreneur and CRON diet devotee, discusses singularities and how, together with a group of scientists in Silicon Valley, she is attempting to attain immortality through diet. Journalist and vegetarian Julia Stelzner examines “Instafood” and the hype behind creating aesthetically pleasing food and sharing it over social networks. And much more…

Get your copy now here on our site or in your favorite magazine store february 20th, see list here!

Movie recommendation: "Blank City" is coming to Germany today

2013-01-24T01:11:00.000-08:00

“Nobody was doing what they were good at. The painters

were in bands. The musicians were making films.” (J. Lurie)

For those who haven't been physically there it's hardly comprehensibly what The Big Apple was in the decade after the fiscal crisis. Written by the amazing filmmaker and a close friend of I Love You Celine Danhier the movie "Blank City" deals with iconoclastic filmmakers in the East Village and Lower East Side of Manhattan in the late 1970s and early ’80s.

It is a fascinated look at a dangerous period in New York whenartists and punk bands with hardly any perspective suddenly decided to start making movies.

Featured players are such as Blondie's Debbie Harry, Thurston Moore of Sonic Youth, Richard Kern and the acclaimed directors Jim Jarmusch and John Waters.

The screening is starting in Germany tonight.

Find more information at the film website and see the locations & dates of screening below:

14.02.2013 - 27.02.2013

Dortmund, sweetSixteen

07.02.2013 - 13.02.2013

Bremen, city46

03.02.2013 - 06.02.2013

Köln, Filmpalette

01.02.2013 - 06.02.2013

Saarbrücken, Filmhaus

31.01.2013 - 03.02.2013

Hamburg, 3001 Kino

31.01.2013 - 06.02.2013

Bamberg, Lichtspiel

31.01.2013 - 13.02.2013

Berlin, Zukunft

29.01.2013 - 29.01.2013

Bochum, Endstation Kino

27.01.2013 - 29.01.2013

Essen, Filmstudio

25.01.2013 - 25.01.2013

Köln, Filmfestival "Stranger Than Fiction"

25.01.2013 - 31.01.2013

Wien, Top Kino

24.01.2013 - 30.01.2013

Düsseldorf, Metropol

24.01.2013 - 30.01.2013

München, Werkstattkino

24.01.2013 - 30.01.2013

Hamburg, Abaton

24.01.2013 - 06.02.2013

Oberhausen, Kino im Walzenlager

24.01.2013 - 30.01.2013

Frankfurt a. M., Mal Seh'n Kino

24.01.2013 - 06.02.2013

Berlin, Kino in der Brotfabrik

24.01.2013 - 06.02.2013

Berlin, Filmrauschpalast

24.01.2013 - 30.01.2013

Berlin, Central Programmkino

24.01.2013 - 25.01.2013

Regensburg, Filmgalerie

24.01.2013 - 30.01.2013

Berlin, Eiszeit Kino

24.01.2013 - 30.01.2013

Berlin, Lichtblick Kino

24.01.2013 - 30.01.2013

Berlin, Babylon Mitte

24.01.2013 - 30.01.2013

Dresden, Kino im Dach (KiD)

24.01.2013 - 30.01.2013

Berlin, Moviemento

Jewellery&Other Stories

2012-12-13T00:40:00.003-08:00

Tensions are rising: H&M's next fashion label &Other Stories provides us with another hint for their wide-ranged variety of things that make our life a little more pleasant. The main themes in this video are detail and eternity, indeed important aspects when choosing the perfect jewellery.

Stay tuned for further updates!

More pictures after the jump.

Creative Director: Sara Hildén Bengtsson

Art Director: Carl-Axel Wahlström

Photo & Film Production: Alexander Dahl, Patricia Reyes, Adrian Levander & Anne Lindfors

Designer: Philoméne Tellaroli

"Even when I'm a mess I still put on a vest with an S on my chest"

2012-12-08T08:28:00.000-08:00

Digging a little bit deeper into our archive today we want to share this editorial, shot by David Fischer, to provide you with some suggestions for a perfect weekend, home alone.

Celebrate yourself and enjoy the most trivial things around.

More pictures after the jump.

Photos: David Fischer (Schierke Photographers)
Fashion: Stefanie Roth
Setdesign: Annika Lischke
Hair/Make-Up: Sonja Shenouda
Model: Tatjana (M4 Models)
Digital Retouch: Annalena Rumler
Photo Assistent: Christina Weinhold

Ocean & Other Stories by H&M

2012-12-06T00:28:00.000-08:00

After getting an insight into the accessoire collection and the new fragrance from H&M's new label "&Other Stories", today they carry us away to the deep blue. The recent video tells the story of the ocean prints which were created for the Spring/Summer-collection 2013. The atmospheric interpretation leaves us wanting to float in these wonderful patterns.

Stay tuned for further information and inspiration!
Pictures of "Ocean & Other Stories" after the jump.

Ocean Print & Other Stories made in Stockholm.

Creative Director: Sara Hildén Bengtsson

Art Director: Carl-Axel Wahlström

Photo & Film Production: Alexander Dahl, Patricia Reyes, Adrian Levander & Anne Lindfors

Designer: Behnaz Aram

"IF THE HUMAN BODY'S OBSCENE, COMPLAIN TO THE MANUFACTURER, NOT TO ME" (Larry Flynt)

2012-12-03T09:07:00.003-08:00

While some are already worries about the feasts around christmas, we honestly look forward to them.

Accompanied by this photo series shot by Stephan Heinrichs and a twinkle in one eye we wish you all a marvellous advent season!

More pictures after the jump.

Photos: Stephan Heinrichs

Fashion: Kathrin Kauder

Hair/Make-Up: Jochen Pahs (bigoudi)

Model: Katlin Aas (Modelwerk)

Photo assistant: Tim Tews

Imaging: Retouching Deluxe

"IT'S BARBIE WHO WANTS TO BE ME." (Unknown)

2012-12-01T10:16:00.000-08:00

Dear Diary

I've noticed that Ken hasn't talked to me

ever since he got that new earring

I wonder if he's mad at me

Sicerely, Barbie

Let's get pink today with these shots for I Love You No.5 -

The Princess Issue.

More pictures after the jump.

Rose Revival & Other Stories by H&M

2012-11-30T01:33:00.000-08:00

The promising new label "&Other Stories" by H&M grants another insight. Besides providing us with high-quality fashion and accessoires it will cover us in a "Rose Revival".
A new smell for a new era - a self-explanatory match.

We are getting even more curious about the brand launching next spring.

Stay tuned for further information and inspiration!

Some exclusive pictures after the jump.

Creative Director: Sara Hildén Bengtsson

Art Director: Carl-Axel Wahlström

Photo & Film production: Alexander Dahl, Patricia Reyes, Adrian Levander, Anne Lindfors & Lisa Milberg

Creators skin care: Frida Fagerholm & Alf Jarméus

Fragrance creator: Ben Gorham

YOKO OH! OR NO ?

2012-11-29T06:16:00.000-08:00

We love Opening Ceremony and we certainly admire Miss Ono.

But adding a famous character to an acclaimed fashion brand does not lead automaticly to success. One week ago it gor confirmed that japanise artist and author Yoko Ono, well-known from her marriage with Beatles-legend John Lennon, is going to launch a menswear collection for the multifaceted online fashion retailer.

While we totally fell for the illustrative video we are more unsure about the fashion itself.

Do we want to see the sunny male sides in these?

Find the entire collection at Opening Ceremony.

It's a phenomenon one can observe many times - An iconic character is revived again in a new context.

These days it seems to be a subliminal hype surrounding Yoko Ono. Besides appearing in Karl Lagerfeld's "The Little Black Jacket" exhibition you can wear Yoko now printed on your chest aswell.

Furthermore 1 week ago it got confirmed that the japanese artist and autor, well-known from her marriage with Beatles legend John Lennon, is going to launch a limited menswear collection at the online retailer Opening Ceremony. Since two days brave young men can now order the eccentric collection of the japanese artist and autor and while we really like the illustrative video we are quite uncertain about the fashion itself.

Do we really want to see the sunny male side in these fabrics?

Some extracts of the collection and more about the recent Yoko-hype after the jump.

Yoko Ono x Opening Ceremony

Yoko Ono at "The Little Black Jacket"

And What's is better for the final touch of a fashion comeback than a T-Shirt with the face on it? No surprise ZARA recognized the Yoko trend and transformed it on the most simple fashion medium - The white shirt.

F/W 2012/13 ZARA

What do you think? Yoko OH! or NO?

“BUT THEY SAY IF YOU DREAM A THING MORE THAN ONCE, IT'S SURE TO COME TRUE.” (Walt Disney Company, 12 Princess Stories)

2012-11-28T03:27:00.000-08:00

As the chilly weather slowly but surely reaches our city we dream of hiding away. Hiding in our most beautiful dresses and dreaming ourselves away in a calm, fairytale-like world.

This feeling is perfectly represented by a favorite photo series of Samuel Hodge he shot for I Love You No.5, The Princess Issue.

Find more photos after the jump.

photos: Samuel Hodge
fashion: Jolyon Mason
models: Dempsey and Jasper (Priscillas Models)

"ENJOY YOUR PAIN, YOU’VE EARNED IT."

2012-11-26T12:23:00.000-08:00

From I LOVE YOU NO.4 - The Superwoman Issue.

photo: Marcus Gaab

Have a good start into the week !

FIRST PREVIEW TEASER FOR H&M's "& OTHER STORIES"

2012-11-22T03:21:00.001-08:00

On September 27th 2012 swedish textile giant H&M confirmed the launch of their high quality fashion label "& Other Stories". Exclusively offering womenswear it will provide us with a wide range of bags, shoes, accessoires and beauty products, all produced with a lot of dedication and detailed richness.

Promising a lot but revealing nothing the following preview mood video is a arranging documental snapshots. The film focuses on shoes by granting some insights into the life of an elegant parisian girl. The first S/S-collection will be launched in march 2013. To get more information visit & Other Stories online, on Faceook, on Twitter and Tumblr.

We look forward to keeping you updated about any further news.

"IS IT JUST ME OR IS THE WORLD FULL OF BEAUTIFUL WOMEN?" (Robbie Coltrane)

2012-10-31T06:08:00.000-07:00

SOFYA TITOVA @ next paris new faces division
FASHION CASTING
WE SHOT IN THE AFTERNOON SHE KEPT THE HAIR FROM A MORNING
SHOOT FOR HARPER’S
top & skirt Prada

During a fashion casting you have to stand out at first glance. You are just one of many beauties - a true challenge for your ego, no matter how talented or famous you already are.

But not just for the main role. One travels along a rocky road until they find the perfect face, picture, and mood for the imaginary story which is going to be told. Trough the following photo series our beloved stylist Ann-Kathrin Obermeyer and photoraph Adrian Crispin captured a (not-so-)random casting situation for our EGO ISSUE. Additionally he mentioned just a fraction of what is admirable in the women's nature.

See the whole story after the jump.

Stasya (Oui Management)

dress & jacket Chanel

Skinny is beautiful

but so is curvy

and short

and tall

and long hair

and short hair

and no hair

and freckles

and dark skin

dress Jil Sander
earrings Tamara Akcay

and light skin

and medium skin

and thin arms

and wide shoulders

and tiny feet

and long feet

and small hands

and long fingers

and big teeth

GEORGIA HILMER @ NEXT PARIS
SHE IS FROM JERSEY CITY, NEW JERSEY
I LOVE IT
SHE IS THE NEXT BIG THING

and wide wrists

and long arms

and blonde hair

and red hair

and black hair

and blue hair

and curves

and hips

and small breasts

shirt, pants & shoes Yves Saint Laurent
earrings Dior

and narrow fingers

and chubby fingers

and high cheekbones

and muscles

and strong calves

and big noses

and tiny noses

and round noses

and thick eyebrows

and loud voices

and accents

and intelligence

Lula Osterdahl @ Img paris 19 years old half Swedish half
French. She is in Paris to meet with her dad whom she had never met while growing up.
Did Prada exclusive.

and high voices

and big toes

and wide thighs

and thigh gaps

and sharp ears

and small ears

and wide tummies

and big hands

and small tummies

and wide hips

and big butts

and flat chests

and no butts

and thin legs

Roberta Cardenio, @ Marilyn Paris ITALIAN
SHE WAS REALLY GREAT
SHE HAD A FRESHNESS REMINISCENT OF A YOUNG KATE MOSS.
MISSONI FROM HEAD TO TOE, LITERALLY!

and stubby legs

and big eyes

and slanted eyes

and streaks

and contacts

and glasses

and afros

and straight hair

SARAH @ OUI MANAGEMENT, 17 YEARS OLD
AMERICAN FROM SEATTLE, WASHINGTON
WITH CLOTHES THIS OR THAT

and curly hair

and moles

and big arms

and big foreheads

and love handles

and perfection

and flaws

1.) Lu cie Von Alten @ IMG Paris 22 years old - german - i saw her three weeks after this photo was taken at the ily paris fw 2012 fashion week cocktail reception. 2.) Camille Ninat @ MAJOR PARIS french 3.) MONICA COSAC @

VIVA PARIS her t-shirt says “all you need is me” — she came in with two other russian girls all wearing really strong perfume and putting on their high heels in the stairwell 4.) ANNA CANTEROT @ MARIL YN PARIS she recently moved from

the development division to advertising - i remember being impressed with a beach story from her book and thinking, is this really her? she was rather tiny but looked great in those pictures 5.) RENATA LADICS @ VIVA PARIS 20 years old -

hungarian - i thought her ears were really great 6.) Au d CA MILLE @ MAJOR PARIS 7.) ISAAC @ ELITE PARIS american from connecticut - i ran into her backstage at the thierry mugler fw 2012 fashion show. she was a ninja. - i want to do a

story with her and my daughter eugenie beacause they look similar they just come in different sizes. 8.) DAIANA DUMITR U @ ELITE PARIS 9.) ISAAC @ ELITE PARIS 10.) / 17.) MAN UELA OR ELENA LA ZIC “THE TWINS ” hard to tell. i guess

they are interchangeable @ elite — i ran into the twins backstage at the issey m show. one of them was wearing this really great tiger t shirt. They are really friendly and gave me the impression that they had a clean and simple upbringing.

11.) ELSA BALDAI @ ELITE PARIS she spoke portuguese and had just arrived in paris when this photo was taken - the only word in portuguese i know is cadeira which means chair and is phonetically close to cadera which in spanish means

hips - spanish is my mother tongue 12.) Lu cie Von Alten @ IMG Paris 13.) RENATA LADICS @ VIVA PARIS 14.) Patrycja @ MAJOR PARIS she is a good swimmer 15.) LEONORE MASSON @ ELITE PARIS french - redhead - at the

time she was studying to become a professional sommelier - her favorite wines are burgundy reds like me - she is much more sexy in real life than in this picture - her boyfriend drove her on a scooter to the go see and was waiting for her

downstairs. 16.) ANNA CANTEROT @ MARIL YN PARIS 18.) JESS YCA GO MES @ MAJOR PARIS 19 years old - brazilian 19.) PA ULA MARSINA @ ELITE PARIS 20.) MANON PIETO @ VIVA PARIS 21.) EMMA KARLSSON @ IMG PARIS

photos & notes: Adrian Crispin

Fashion: Ann-Kathrin Obermeyer

Casting Coordinator: Diana Chen

"How deep should the artist penetrate the work with their identity — How important is the artist?"A conversation with Ayse Erkmen

2012-10-26T01:40:00.000-07:00

Ayse Erkmen is a conceptual artist who represented Turkey at the 54th Venice Biennale International Art Exhibition. The public projects of Ayse Erkmen reflect her concerns with the physical, cultural, and social landscapes in which she works. She lives in Istanbul and Berlin, and has been teaching at Münster Kunstakademie since 2010.

Bilgen Coskun talked with Ayse Erkem about the ego in the artist and the art, sociological influences, creative connections and her personal working processes between Istanbul and Berlin.

In conversation with Bilgen Coskun

One of the most resounding works at the 2011 Venice Biennale was your installation Plan B, which was installed in a room immediately adjacent to the canal. The work drew water from the canal and deposited it back into the canal after purifying it. Can we talk about the origin of this work?

Generally, I simplify the starting point and try to go from there. For example, the room I was assigned in Venice had a window with a view of the canal. When you look at Venice as a whole, you have a city that is surrounded by water. The proximity of the room to the water made me think that I had to do a work related to water. I am from Istanbul, therefore and I am living in a city surrounded by water too. If the privilege of having a window opening to a canal is in the forefront of my mind and I don’t use it, I feel as if I a missing out on the opportunities offered by that room. I then began to think about what I needed to be doing with water. This was followed by remembering some of the works I have done relating to water in the past and making decisions about technical issues. At first I thought of converting the seawater to potable water, running this water through the faucet, and offering it visitors. Later, I thought that the performative features of this action would be in the forefront. This excessive appeal does not conform to my other works in reaching a result both technically and conceptually. Additionally, this includes practical difficulties; details such as the frequent analysis of the water and obtaining permission would slow down the work. Whereas, I felt work should be as natural as the water and light. This is why I wanted to draw a line for the water. The water will be taken inside, will be ridded of salt, will be purified up to the cleansing level, and will be purified even further until it becomes potable, finally this water will be transferred back to the canal. From the visual perspective, I wanted to carry the visual chaos of the canals in Venice into the room.

By referring to your work titled Easy Jet, I want to come to the subject of transportation and from there to the flow of information, which often travels faster than transportation. Actually, Easy Jet, in addition to positive meanings, such as speed and price, is also related to negative meanings such as delays and cramped spaces. Why did you call this work of yours Easy Jet?

I called this work Easy Jet because of its color. In those days I frequently flew on Easy Jet because of the convenience of its flight routes to my destinations. Because the ribbons I used were the same color used by Easy Jet, I gave the work that name. Color was at the very forefront of this exhibition. The wall behind the orange ribbons, which made up the Easy Jet piece, was painted in a special pink color. Honeysuckle was the color selected by Pantone for the year 2011. At the same exhibition was my work Pink Sweater, depicting the scene from Wim Wenders’ film Paris, Texas. In the scene Nastassja Kinski was undecided if she should take her pink angora sweater off or not. I placed this in the showroom with a showcase facing the small street on which the gallery was situated. This scene from the film impressed me considerably, perhaps because of its color. I dissected this scene into small pieces by placing squares of pink angora sweater side by side. Thus, the pink color continued outside of the gallery was trying to enter into a dialogue with the color inside the gallery, and although Paris, Texas was an old film, it was addressing the color of 2011.

In recent years the plasticity of modern identity has been frequently discussed. This refers to the inclination towards social and cultural consumption, and the outward reflection of individual identities. It is said plasticization steers the individual to re-create their identity, especially with the development of virtual identities through the Internet. In your work On Its Own were you examining the presentation of identity in the virtual world by considering its external effects?

Yes, here I am letting things take their own course. My interest was how Internet search results for my own name would gradually become distanced from me, forming political and social dimensions of their own. Obviously, there is a relationship between myself and each image that comes up during a search for my name. None of the 1,200 photographs that appeared by googling “Ayşe Erkmen” were loaded onto the Internet by me or anybody I know. I don’t know who does this. However, I am not criticizing this situation in any way. For example, one of the latest photographs returned when I searched for my name was of Demi Moore appearing in Vanity Fair while she was pregnant. From time to time a picture of a sports car or a cat may appear! When this happens, I am in the same position and importance as that sport car or cat. Actually, this situation sounds very funny. Depending on when, where, and on which browser you use, different photographs in different sequences appear. New images are being added constantly

— only the sequences change. Therefore, we downloaded all the images at the same time and froze the sequences, these were displayed in the gallery, no distinctions were made. It is very important for me not to be the one making the decision on certain issues and to let things take their own course.

How have these sociological changes affected artists in recent years? Have artists started to create virtual identities for themselves? Can we say that the fact that some artists are as popular as pop stars, and as a result are asking astronomical prices for their works, is the effect of sociological events in the field of arts?

There are no superstars in the world of art as there were in the past. Nevertheless, there are fluctuations in the prices of some of artists. As for those who are as popular as pop stars they have perhaps deserted the field of art because of their status and become part of the media. I think there are artists who only make products and the fluctuations and astronomical prices you mentioned are primarily created by these individuals. The majority of artists who do not receive these astronomical sums, and whose work is comprised of more than production, continue to create art in the manner they know and the history of art is more inclined towards them.

Identity and ego are closely related concepts. Do you view the ego of the artist as a catalyst of production or as an element that creates timidity?

This is what I am trying to understand with the work I create. The artist shall of course have an ego. How big should this ego be? For example, in my work On Its Own I can google my name and a sequence of images will be returned, but I cannot make any decisions about these images. I also want to use the ego of the work. This is present in the ribbons that make up On Its Own inscribed with “Ayşe Erkmen.” How deep should the artist penetrate the work with their identity — how important is the artist? The repetition of the name on the ribbons is like the artist signing the work thousands of times. If something is repeated endlessly it becomes meaningless — in this sense it is like the disappearance of the name.

The theme in one of the past issues of the Manifesta Journal was “The Curator as Producer.” I believe that it is more important for a primarily conceptual artist like yourself to be able to speak the same language as the curator and to work together from the inception of an idea through the production stage than it is for conventional artists. Taking

into consideration the egos of both parties what are the preliminary conditions for a productive common work?

I like to use the egos of others. This may not necessarily always be a curator, but the egos of everybody who contributed to the creation of the work. For example, in the planning of the Plan B installation, when the technician said that the height of the pipe should be such, I did not interfere. This suggestion was very important to me, because he was the person who can make the work perfect. If the work is technically correct this makes the work artistically and aesthetically great. The same applies to curators, but not every curator is the same. It is a great pleasure to work with some curators. There are things we can learn from them, or when you cannot make a decision they will show you the way. Their ego is very important to me. This should not be construed as showing respect. I want my work to be perfect, and if their ego is required to make it so I will use that. The thoughts, decisions, and tastes of the persons whose opinions I value are important to me.

Would you say that art should enter into partnership with design, architecture, and other creative productions or should it keep its distance?

I disagree with a harsh segregation of these practices. If we are to take fashion design as an example, Martin Margiela behaves like a conceptual artist; he goes to the roots of tailoring and then surfaces from there. This is a very artistic behavior; the basic ingredient of fashion is tailoring, just as the basic ingredient of an artist should be art. Therefore, I think Martin Margiela is a very important name in conceptual art. Perhaps, because he is a fashion designer, he may not think this but he uses the basis elements of conceptual art very well. He does not strive to make beautiful clothes — rather he uses elements of tailoring itself. Although the result may be fashion, in the end the important thing for him is to get to the center of things with questions such as

“What is fashion? What is art?”

You live between Berlin and Istanbul. How does it feel not being connected to only one place or to only one artistic environment?

Although the lifestyle in both cities may appear to resemble each other, they are very different and very different in respect to the arts. When I meet with my friends in Berlin we eventually come to the subject of art. Everybody talks about their work, projects, of what they saw, and this is very enriching. In Istanbul we generally talk about our daily lives. This is actually very pleasant and funny. Such talk energizes a person. I believe that Istanbul, as a city, inspires creativity and emits its own energy. I find the discussions with friends and acquaintances in Berlin to be very nourishing. There is the comfort of a pleasant vacancy, just like in a “white cube.” While Istanbul is more entertaining, Berlin is more satisfying. On the other hand satisfaction is entertainment aswell. Because I travel a lot to other cities, I don’t feel detached in coming and going between the two cities. I don’t feel like a stranger or indigenous anywhere. My home is wherever my work is.

portrait photo: Marcus gaab
fashion: Stefanie Roth
hair & make-up: Catrin Kreys @Uschi Raabe using Chanel

art: Courtesy of Ayse Erkmen,Galerie Barbara Weiss,Berlin
photographer: Roman Mensing

HAVE YOU SEEN MY BABY? (Rolling Stones)

2012-10-24T08:13:00.008-07:00

shoes prada, stockings wolford
curtain kva

After showing how to hide, it's now about time to stand out from the crowd.

But let's take baby steps;
We provide you with a few advices to strengthen your position in the digital world
and
today's ruling society,
accompanied by some beauty products and accessoires which will do the rest.

The whole story after the jump.

SOCIAL NETWORKS

Besides facebook make sure to join ever other social network there is

google+
tumblr
twitter
instagram
pinterest

LIKE

follow and make yourself worth following

the easy rule: the more you like you'll get liked

e.g. optional posts for tumblr-starters:

"ask me any-anything"

"for every repost I give you extra followers"

or a simply

"follow me, i'll follow you"

scarf odeeh, stockings falke, shoes jil sander
moisturising hair masque aesop “rose"

ATTEND

Before you get the invitation to every hip event in town (or one day around the globe) make sure to:

add some cool "friends"

who get at least a few of them

start "attending"

(first step is pushing the button)

find out the people behind the events

add them

if you're done with step 4, attend (in real life)

GET THE LOOK

have simply the nicest clothes

use the "busy"

"just-don't-have-the-time-to-take-much-care-of-my-look-so-this-outfit-is-so-random"-look

sneakers

cashmere sweater

high-end-accessoire

sunglasses

the busier you look the more attention you will get

(in case of doubt always rather overdress than underdress)

STREETSTYLE PHOTOGRAPHERS

be at the events

answer a shy, slightly annoyed "okay" if the streetstyle hunters want to take a photo of you

gloves nina peter, luminous bronzing powder chanel “soleil tan de chanel”
pantie hanro, scarf la la berlin

6.
THE PHOTO

be the main role, but don't overdue it

tilt your head
cross your legs

act like you're laughing about an insider joke your friend just told

(doesn’t really matter that she/he isn’t even there)

7.
WORK WITH WHAT YOU HAVE
(but you need a smartphone)

take pictures of nice food
usa an extra photo filter - so even the frozen pizza looks
quite nice
take pictures of yourself
(candlelight flatters almost everyone)

8.
ADD SOME VINTAGE
oldie but goldie should be a regularly used topic of your new "presence"

get some vintage furniture
thrifted clothing
and
have some super stylish looking old family pictures with you

perfume annick goutal “nuit etoile”, stockings falke, curtain kvadrat

9.
WHINE AND COMPLAIN
mention how ugly you feel today
how badly you need to go to the haircutter
to the manicure
you can be pretty sure the answer will be
"you look so pretty, you actually ARE pretty."
well, thanks.
(note: this will only work if your claim is not exactly according with the real situation.)

10.
DISCUSS

you
a second person who is less familiar with the topic you are going to discuss about

a third person listening

11.
STYLE ICON
If you already found out what looks good on you buy ten pieces of it.
Congrats! You have a "look"

from now on it's about getting comfortable

shoes roger vivier, stockings wolford
curtain kvadrat, scarf odeeh

12.
WIKIPEDIA
compose an entry about yourself
(even better: let someone else do it for you)

13.
DONE
If you are comfortable with all of this - good luck:
your ego will grow like a little plant
(at least in public)

If not - go out and and play with your friends.

gloves chanel, eau de parfume stella mccartney “l.i.l.y.”
nail polish uslu airlines, curtain kvadrat

text: Zsuzsanna Toth

photos: Marcus Gaab

fashion: Stefanie Roth

"IT'S AN ODD THING, BUT ANYONE WHO DISAPPEARS IS SAID TO BE IN SAN FRANCISCO. IT MUST BE A DELIGHTFUL CITY AND POSESSES ALL THE ATTRACTIONS OF THE NEXT WORLD” (Oscar Wilde)

2012-10-23T09:11:00.003-07:00

turtleneck Filippa K.,black dress Etro, silk scarf Hermès

Exept the childhood memories of playing hide and seek -
Who hasn't at some point wished for hiding out for a while?

Due to some favorite fashion accessories,
the Berlin-based photographer Sabrina Theissen
and some useful advices we found online
we pointed out some possibilties in our EGO ISSUE.

See the whole story after the jump.

HOW TO HIDE

(FOUND AT WIKIHOW)

1. MAKE SURE YOU ARE NOT BEING OBSERVED OR BREAKING LINE OF SIGHT

2.
STEP BEHIND YOUR COVER OR INTO THE SHADOWS

(if possible do it silently.)

cardigan & skirt Jil Sander, blouse Stella McCartney, silk scarf Hermès

KEEP QUIET

(this is key!)

IF IT IS POSSIBLE GET UP HIGH OR CROUCH . THE HUMAN MIND INSTINCTIVELY LOOKS LEFT , RIGHT , AND BACK — BUT NOT UP OR DOWN . MAKE SURE YOU’RE NOT AT EYE -LEVEL

knit Marni, silk scarf Hermès

TRY TO COMPRESS YOUR BODY AS MUCH AS POSSIBLE . WHOEVER SEES YOU IS LESS

STAY STILL

(the human eye detects motion before anything else, even more so at night.)

dress Chanel, silk scarf Hermès

IF POSSIBLE , COVER YOURSELF WITH YOUR SURROUNDINGS

(e.g. leaves in a forest, clothes in a laundry room.)

THERE ’S A MUCH HIGHER CHANCE OF STAYING HIDDEN IF YOU DON ’T MOVE

(even if they seem to be looking right at you they may not have seen you, so don’t even move your eyes.)

silk scarf Hermès, ring Chanel, dress Victoria Beckham

IF YOU AREN ’T HIDDEN BY THE TIME THEY ARE LOOKING , DART TO THE NEAREST PLACE , EVEN IF IT’S OBVIOUS

(e.g. if you are wearing all black clothes in a bedroom, it may still work to get on a bed with pillows, get behind all the pillows, and then curl up to disguise yourself as a pillow.)

10.

IF YOU ’RE SMALL ENOUGH GO AND HIDE IN SMALL PLACES

(the person (or people) you’re hiding from would not think to look in such a small area.)

PHOTOS: SABRINA THEISSEN

FASHION: Kathi Kauder

Make-Up: Jochen Pahs using Chanel

Hair: Hauke Krause @ k stiegemeyer using AVEDA

Model: Cailin @ M4 Models/ Elite Model management london

Photo assistant: Kenny Gessner

STYLING ASSISTANT: Emily Gessner

I Love You

"My personal trainer used to call me the Tasmanian devil."

"What do I know of man's destiny? I could tell you more about radishes" (Samuel Beckett)

INSTAFOOD: CLASSYFYING THE FOOD POSTER

TEXT: Julia Stelzner PHOTOGRAPHY: Christiane Bördner

"FRUITS & VEGETABLES" by Heidi Voet

ARTWORK: Heidi Voet TEXT&INTERVIEW: Zsuzsanna Toth

NEVER MAKE EYE CONTACT WHILE EATING A BANANA!

TEXT by Gintare Parulyte PHOTOS : Sabrina TheissenFASHION AND ARTWORK: Kathi KauderHAIR & MAKE-UP: Stelli /Tom Ford CosmeticsMODEL: Clara @ elite model management LondonPHOTO ASSISTANT: Fredrik AltinellFASHION ASSISTANT: Julia Heifer

“Never cry over spilt milk, because it may have been poisoned.” W. C. Fields

Rice Milk

Almond Milk

Long-Life/Ultra High Temperature Milk

Lactose-Free Milk

PHOTOS: severafrahm RETOUCHING: Mladena Celik TEXT: Zsuzsanna Toth

SO LONG AS YOU HAVE FOOD IN YOUR MOUTH, YOU SOLVED ALL QUESTIONS FOR THE TIME BEING. (Franz Kafka)

PHOTOS: ADRIAN CRISPIN FASHION: ANN-KATHRIN OBERMEYER HAIR: KATSUKO KITAOKA @ SYBILLE KLEBER MAKE-UP: MICHELLE RAINER FOR ELLIS FAAS COSMETICS MODEL: JORDIN GRAYE @ MARILYN AGENCY PARIS FASHION ASSISTANT: CHARLÖTTE CARGNELLO SPECIAL THANKS TO THE BdL

THE DARWIN DIET BY ELLE MULIARCHYK

Chef Frank Prisinzano at Sauce Restaurant NYC.

Photos: Elle Muliarchyk (blog, films) Fashion: Sarah Cobb Make-Up: Munemi Imai @ The Magnet AgencyDP: Rod LambornModel: Ataui Deng @ TrumpManicure: mary sol inzerillo @ cloutier remixChef: Frank Prisinzano @ Sauce RestaurantOctopus by Stephen “octoman” Fried @ Gullo specialty foods

TASTY LOVERS: DOMINIC HAYDN RAWLE & URSINA GYSI

Spicy Lentil Soup

PHOTOS: DOMINIC HAYDN RAWLE

FASHION: URSINA GYSI

Movie recommendation: "Blank City" is coming to Germany today

Jewellery&Other Stories

"Even when I'm a mess I still put on a vest with an S on my chest"

Ocean & Other Stories by H&M

"IF THE HUMAN BODY'S OBSCENE, COMPLAIN TO THE MANUFACTURER, NOT TO ME" (Larry Flynt)

"IT'S BARBIE WHO WANTS TO BE ME." (Unknown)

Rose Revival & Other Stories by H&M

YOKO OH! OR NO ?

“BUT THEY SAY IF YOU DREAM A THING MORE THAN ONCE, IT'S SURE TO COME TRUE.” (Walt Disney Company, 12 Princess Stories)

"ENJOY YOUR PAIN, YOU’VE EARNED IT."

FIRST PREVIEW TEASER FOR H&M's "& OTHER STORIES"

"IS IT JUST ME OR IS THE WORLD FULL OF BEAUTIFUL WOMEN?" (Robbie Coltrane)

"How deep should the artist penetrate the work with their identity — How important is the artist?"A conversation with Ayse Erkmen

HAVE YOU SEEN MY BABY? (Rolling Stones)

"IT'S AN ODD THING, BUT ANYONE WHO DISAPPEARS IS SAID TO BE IN SAN FRANCISCO. IT MUST BE A DELIGHTFUL CITY AND POSESSES ALL THE ATTRACTIONS OF THE NEXT WORLD” (Oscar Wilde)

HOW TO HIDE

(FOUND AT WIKIHOW)

1.

MAKE SURE YOU ARE NOT BEING OBSERVED OR BREAKING LINE OF SIGHT

TEXT: Julia Stelzner

PHOTOGRAPHY: Christiane Bördner

ARTWORK: Heidi Voet

TEXT&INTERVIEW: Zsuzsanna Toth

PHOTOS: severafrahm

RETOUCHING: Mladena Celik

TEXT: Zsuzsanna Toth

PHOTOS: ADRIAN CRISPIN

FASHION: ANN-KATHRIN OBERMEYER

HAIR: KATSUKO KITAOKA @ SYBILLE KLEBER

MAKE-UP: MICHELLE RAINER FOR ELLIS FAAS COSMETICS

MODEL: JORDIN GRAYE @ MARILYN AGENCY PARIS

FASHION ASSISTANT: CHARLÖTTE CARGNELLO

SPECIAL THANKS TO THE BdL

Photos: Elle Muliarchyk (blog, films)
Fashion: Sarah Cobb
Make-Up: Munemi Imai @ The Magnet Agency
DP: Rod Lamborn
Model: Ataui Deng @ Trump
Manicure: mary sol inzerillo @ cloutier remix
Chef: Frank Prisinzano @ Sauce Restaurant
Octopus by Stephen “octoman” Fried @ Gullo specialty foods