Expanding the Palate

By Natology


Art is a delicacy often prepared through a re-purposing of ingredients. It’s a meal best served on a silver platter to a room that boasts an exploratory palate with dietary restrictions. To conjure the flavors of any given taste takes time, patience, understanding, certainty, and presentation. As new flavors are introduced, some react with xenophobic taste buds while others embrace it and some just don’t care. Movements occur in a similar way in which ideas are developed and presented to existing institutions. Regardless of the point of reference, there is an established foundation at the root of both expanding the palate and invoking social change. Los Angeles recently experienced what can be described as the culmination of both metaphors, if applied to the world of contemporary art.

Last week Jeffrey Deitch resigned from his tenure as Director of the Los Angeles Museum of Contemporary Art (MOCA). Deitch came to Los Angeles in 2010 to save the museum from its financial crisis and breathe a new perspective into the institution. There is a natural resistance that occurs when established perspectives are challenged and that’s what happened in this story. Despite the criticism circulating his every move, Deitch understood the importance of expanding the experience of art and he dedicated his time in Los Angeles to building a new foundation. His tenure was short but impactful, contributing a lot more to the city than saving our museum. Deitch positioned Los Angeles in the right place for the next wave of artists, curators, gallerists, writers, and thinkers while introducing an institution to a taste of what’s to come. As we find ourselves in a transitional period between new school and old school thought, it’s important to nod to our ancestors, shake hands with the present, and celebrate the figures that are expanding the way we experience life. On behalf of Los Angeles and the next wave of thinkers, thank you Jeffrey. I look forward to your next adventure.


Video by filmmaker Jesse Dylan, released Monday 7/29 to honor Deitch’s perspective and contributions to both Los Angeles and the art world.

Cosmic Chronic : Dreamboat

By Natology

There’s a certain kind of creative magic that sparks when we move outside of our comfort zone to seek out adventures and build roots in other cities. The magic flourishes however, once reconnected with the community that raised you, enabling you capable of expanding that foundation with your new found inspiration. This is the case with Miami-NYC’s duo Dreamboat featuring Mickey de Grand IV and EDG4R. Both homegrown talents, Ryan left Miami for a couple years to study music theory, jazz, and orchestral composition at City College of New York before returning to Miami to collaborate with Edgar in creating their new label Cosmic Chronic. Since their early collaboration, Edgar moved to New York and brought Miami to Brooklyn, through their label, which focuses on releasing Miami-centric artists worldwide. Featuring the likes of Boogie, Electro-Funk, Future Funk, Postmodern Beats, and Dance, Cosmic Chronic has a next-level line up that’s bound to put a stamp on the map.

In their latest venture, the guys released Dreamboat’s new single Special Kiss 12’’ featuring a remix by Tom Noble (Disco Tom, Superior Elevation Records, Ligers Music). As Dreamboat, the collaboration combines lust-filled falsettos with dreamy synth composition made to give you a trip down nostalgia lane. So this is what happens when we move out of our hometown and build on experiences that inspire new projects while paying homage to our roots. I’m very excited about everything these two and the rest of the Cosmic Chronic team is working on these days. I’ll leave you with a little taste of what they have to offer alongside the new music video for Dreamboat’s Special Kiss. There is much more to be written about the music that’s being released by Cosmic Chronic, but here’s a little taste to wet your palette.

Cosmic Chronic Dreamboat[youtube]

Never Forever

By Natology

Deconstructed shapes of black leather and wax, carefully layered, rebuilt and then draped in genius. That’s the Elliott Evan collection by designer Elliott Giffis. You see, there’s a math to building a great garment that goes far beyond the final product. Wearing a piece that’s drafted and constructed by an artist is what it’s all about. Elliott has a distinct way of constructing a garment that allows it to become an architectural piece. We love fashion because we love art, and that’s what we want to wear.

I met Elliott twelve months ago and will never forget the first time I went to his home in Downtown LA. My jaw dropped from the creative energy in the space. Layers of patterns carpeted the floor of his loft occupied only by sewing machines and a single mattress in the middle of the room. The rest of the space was filled with handmade jackets, which developed into his first collection. Elliott builds his garments similar to the way he builds a motorcycle. There’s a blueprint and an understanding of the human body that allows him to create comfortable, modular, and transformative work. Here are a couple videos to introduce you to Elliott and his process. If you’re in New York for fashion week, I highly recommend you see his show on February 7th.

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A Little Taste of Suppin’good

By Natology

“Suppin’good is the love and quality that permeates a dish whether it’s served on a paper plate at a Texas gas station or the finest Villeroy & Boch in Paris” – Alyssa Noui

If you’re a friend of the food alchemist behind Suppin’good chances are you’ve been spoiled by Alyssa Noui’s gastronomical creations, cooking classes, and impeccable hosting skills. However, since this is suppin’new chances are you haven’t been exposed yet, so allow me to introduce you.

Suppin’good is a break-it-down-to-the-roots-and-then-transform-it type of movement that’s being cooked up in the kitchen/lab of Los Angeles chef Alyssa Noui. The philosophy behind Suppin’good sticks to the grassroots by supporting local food growers and using the freshest ingredients to create an experience that nods to our ancestors while being steps ahead of the game. I describe Suppin’good as an experience and movement because it’s much more than amazing meals and recipes. It is a lifestyle. One of which I see becoming a top influencer of our generation. Big words for something that’s still an infant but you heard it here first, so keep an eye out while I leave you with Chef Noui’s guide to the perfect potluck, an eggnog recipe of pure decadence, and some photos from the Suppin’good Eggnogcalypse.

The Potluck Principle : Serve and be Served 

  1. Take Inventory: 
Try to use what you have on hand already.  Flour, butter, salt?  You have a dough ready for a quiche or puff pastry. Create a simple filling and you are set.
  2. Provide the Big Stuff
: The host should provide heavier dishes so guests can prepare lighter fare or pick up a salad on the way.
  3. Raid the Dish Cabinet
: Break out the fancy serving bowls so there’s no ugly Tupperware in sight. Everyone will forget their serving spoons, so be sure you have plenty.
  4. Plan Ahead
: Start with fresh space on the counters for incoming drinks and prep. Have a bowl of warm, soapy water ready to dunk, scrub, and rinse.
  5. Stay on Top of the Spread
: Leave plenty of space for incoming plates and clear out the empty ones post-haste, to make room for the dishes that may arrive later.  Wash the serving spoon if you provided one and have it ready for the next.
  6. Provide a Theme or Give Homework
: Give your guests a little guidance so the meal has a little unity. Since my spring fling was anchored with a big batch of spiced wine, we were going for warming items — think roasted, creamy, garlicky, and pastried — that reflected the seasonal shift.
  7. Have Fun: You’re missing the point of the potluck if you’re stressed out. Just have fun. Evoke the dish fairy spirits within your friends as the night winds down.

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Recipe: Eggnogcalypse
Adapted from Martha Stewart Living, December 2008
Serves 12


  • 6 large eggs, separated
  • 3/4 cup superfine sugar (blitz granulate sugar in a food processor, stop just before it becomes powdered sugar)
  • 2 cups whole vanilla milk (scrape one vanilla bean into milk and infuse for 1 day)
  • 3 cups heavy cream, plus more for garnish
  • 1/2 cup bourbon, preferably Maker’s Mark
  • 1/4 cup dark rum, preferably Mount Gay
  • 1/4 cup Cognac, preferably Remy Martin Grand Cru
  • Freshly grated nutmeg, for sprinkling


  1. Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  2. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.


For an unforgettable North African version, add ½ tsp orange blossom water (available at gourmet and Eastern markets)  and 1/8tsp mixture of ground cinnamon and cardamom.

The egg yolks and whites in this recipe are not cooked. This dish should not be prepared for pregnant women, the elderly, or anyone whose health is compromised.

Dripped in LA’s Fashion Underground

By Natology

What do you get when you cross LA’s emerging underground designers and a DJ line up guaranteed to make a paraplegic dance? You get Dripped.

Dripped is a Los Angeles-based fashion soiree and trunk show established in 2010 by local hustler and style diva, Marianne Cotan, aka Geisha. I met Geisha at Coachella earlier this year and since then have admired her dedication, love, and straight hustle for creating a platform where local designers / creatives can collectively build their brands, ideas, and community. Dripped takes place four-to-six times a year with a special edition for LA Fashion Week. Each event hosts a different theme that’s curated by a series of various art installations and performances that circulate the party. Geisha plans on developing Dripped into a miniature trade show that focuses on helping young designers build accounts with affiliated buyers and boutiques, while incorporating a series of workshops to teach about branding and the business of fashion. Some people say LA’s a tough crowd, and I agree. However, Geisha has a way about her. She makes you feel a part of each production and as if you’re at the right place at the right time…and maybe you are.

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Photos by:  Young & Sleek and Rony’s Photobooth

Want to check out some of the best of LA’s underground? Here are some of the brands from Dripped’s roster, just in time for the holidayz.

Kill City
Hellz Bellz
See You Monday
Mama Dona
JC Rags
Black Banditz
Casen Kreation
Miss Wax
Honey B. Gold
CowGirl Heaven
Natalia Benson
Marina Fini
Shred Threads
Mama Doux
Buttons & Bows
Qloak Showroom
Closet Freak
Virgo Boutique
Zalez Studio
Pingping & Rabbit
Mooke by Yuske
Maricela Marcel Vintage
Echo Park Independant Co Opt
Allysun Maria Dutra
Prep Jerks
A Rare Bird of Fashion
Clumsy Cat
Jonathan Burdine Clothing

Yours Truly,