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#noir city e-magazine
filmnoirfoundation · 1 month
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FNF Donation Drive giveaway!
For a chance to win five NOIR CITY Magazine digital back issues — #2, #16, #19, #24, #25 — sent via WeTransfer file transfer service to your email address, donate $20 or more to the FNF between now and May 3. Your name will be entered in a random drawing. Three winners will receive the issues.
And, for a donation of $50 or more, a winner in a random drawing will receive Flicker Alley’s Blu-ray/DVD releases of two FNF restorations — Too Late for Tears (1949) with Lizabeth Scott and Dan Duryea and Trapped with Lloyd Bridges and Barbara Payton. Special features produced by the FNF included on each Blu-ray/DVD.
All winners will be announced Monday, May 6, on the FNF's news page.
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Everyone who donates $20 or more and signs up on our e-mail list, will automatically receive the digital version of NOIR CITY e-magazine for a year! The current issue, our 40th, is concerned exclusively with Los Angeles. We explore the city in the classic noir era and in neo-noir films from the 1960s right up to today. It's a deep dive into cold, dark waters.
Your donations help the FNF locate, restore, and exhibit films that, without our intervention, would be lost forever.
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Already a NOIR CITY subscriber? We have drawings for you too!
For $20 donations: three winners in random drawings will receive five NOIR CITY Magazine digital back issues— #2, #16, #19, #24, #25— sent via WeTransfer file transfer service to their email addresses. Two separate $20 donors will receive either the Criterion release DVD of Mulholland Drive (2001) or the FNF restoration Blu-ray/DVD of Too Late for Tears (1949).
For $65 donations: one winner in a random drawing will the Criterion release Blu-ray of Devil in a Blue Dress (1995) starring Denzel Washington, Stranger on the Third Floor (1940) with Peter Lorre, a copy of Eddie Muller’s Gun Crazy: The Origin of American Outlaw Cinema, and illustrator Graham Chaffee’s To Have and To Hold from Fantagraphics.
For $120 donations, continuing the Los Angeles theme, one winner in a random drawing will receive a Blu-ray of Harper (1966) starring Paul Newman; a DVD of The Grifters (1990) with Angelica Huston, John Cusack, and Annette Bening; and the Criterion Blu-ray release of Double Indemnity (1944).  We’ll also include an FNF copy (opened) of Cutter’s Way (1981) on a double bill with the non-LA/non-noir Chilly Scenes of Winter (1979) with Gloria Grahame.
For a shot at any of these goods, make your donation to the FNF between now and May 1. Your name will be entered into the random drawings for your donation amount. All winners will be announced on Monday, May 6, on the FNF’s news page.
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fashionbooksmilano · 5 months
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Valparaiso
Photographies Serge Larrain, Texte Pablo Neruda
conception de l'ouvrage Agnès Sire avec la participation de Xavier Barral 
Éditions Hazan, Paris 1991, 58 pages, 38 photographies noir & blanc pleine page dont certaines en double page , broché, couv. à rabat sur papier recyclé, 16,5x23,5cm, ISBN 2 850 25 2581
euro 800,00
email if you want to buy [email protected]
Le fotografie realizzate da Sergio Larrain nel porto cileno di Valparaiso tra gli anni 50 e gli anni 60 e pubblicate in questo ricercatissimo e prezioso documento solo nel 1991. Accompagnato da un testo di Pablo Neruda
Valparaiso, published by Editions Hazan in 1991 is another of the major works that is nearly impossible to find. This beautifully produced title contains most of the photographs of his home country that we may be familiar with. Started in 1957 while traveling with Pablo Neruda for Du Magazine (published in 1965), it was a project that Larrain would work on for several years. As reflected in the earlier vagabond street children series he originally established his voice with, Larrain challenges the edges of his frames creating new and dynamic compositions. Often choosing vantage points that mimic the viewpoints of the stray dogs that appear in the photos, Larrain wanders and observes the life of this port city. Things get interesting at night when the bars are full of sailors, dancers and desire. Ref in Martin Parr & Gerry Badger, The Photobook, vol. II, p.102
05/01/24
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semioticapocalypse · 3 years
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Stanley Kubrick. Woman in polka dot dress walking towards Grand Central at 43rd and 5th. LOOK magazine. 1946
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pompadourpink · 4 years
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Fluent Forever’s 625 words
Animals: chien, m (dog); chat, m (cat); poisson, m (fish); oiseau, m (bird); vache, f (cow); cochon, m (pig); souris, f (mouse); cheval, m (horse); aile, f (wing); animal, m (animal);
Transportation: train, m (train); avion, m (plane); voiture, f (car); camion, m (truck); vélo, m (bicycle); bus, m (bus); bateau, m (boat); navire, m (ship); pneu, m (tire); essence, f (gasoline); moteur, m (engine); billet, m (ticket); transports, m (transportation);
Location: ville, f (city/town); maison, f (house); appartement, m (flat); rue, f (street); route, f (road); aéroport, m (airport); gare, f (train station); pont, m (bridge); hôtel, m (hotel); restaurant, m (restaurant); ferme, f (farm); école, f (school); tribunal, m (court); bureau, m (office); salle, f (room); université, f (university); club, m (club); bar, m (bar); parc, m (park); camp, m (camp); magasin, m (store); cinéma, m (theater); bibliothèque, f (library); hôpital, m (hospital); église, f (church); marché, m (market); pays, m (country); bâtiment, m (building); sol, m (ground); espace, m (space); banque, f (bank); localisation, f (location);
Clothing: chapeau, m (hat); robe, f (dress); costume, m (suit); jupe, f (skirt); chemise, f (shirt); t-shirt, m (t-shirt); jean/pantalon, m (trousers); chaussures, f (shoes); poche, f (pocket); manteau, m (coat); tache, f (stain); vêtements, m (clothing);
Colours: rouge (red); vert-e (green), bleu-e (blue), clair-e (light); foncé-e (dark); jaune (yellow); marron (brown); rose (pink); orange (orange); noir-e (black); blanc-he (white); gris-e (grey); couleur, f (colour);
People: fils, m (son); fille, f (daughter); mère, f (mother); père, m (father); parent (parent); bébé (baby); homme, m (man); femme, f (woman); frère, m (brother); soeur, f (sister); famille, f (family); grand-père, m (grandfather); grand-mère, f (grandmother); mari, m (husband); femme/épouse, f (wife); roi, m (king); reine, f (queen); président-e (president); voisin-e (neighbour); garçon, m (boy); fille, f (girl); enfant (child); adulte (adult); humain-e (human); ami-e (friend); victime (victim); joueur/euse (player); fan/supporter (fan); foule, f (crowd); personne, f (person);
Job: professeur/enseignant-e (teacher); étudiant-e (student); avocat-e (lawyer), docteur (doctor); patient-e (patient); serveur/euse (waiter); secrétaire (secretary); prêtre, m (priest); police, f (police); armée, f (army); soldat-e (soldier); artiste (artist); auteur/trice (author); manager (manager); journaliste (reporter); acteur/trice (actor); métier/emploi, m (job);
Society: religion, f (religion); paradis, m (heaven); enfer, m (hell); mort, f (death); médecine, f (medicine); argent, m (money): dollar, m (dollar); billet, m (bill); mariage, m (marriage/wedding); équipe, f (team); race, f (race); sexe, m (sex); genre, m (gender); meurtre, m (murder); prison, f (prison); technologie, f (technology); énergie, f (energy); guerre, f (war); paix, f (peace); attaque, f (attack); élection, f (election); magazine, m (magazine); journaux, m pl (newspaper); poison, m (poison); pistolet, m/arme à feu, f (gun); sport, m (sports); course, f (sports race); exercice, m (exercise); balle, f/ballon, m (ball); jeu, m (game); prix, m (price); contrat, m (contract); médicament, m/drogue, f (drug); signe, m (sign); science, f (science); Dieu, m (God);
Art: groupe, m (band); chanson, f (song); instrument, m (instrument); musique, f (music); film, m (movie); art, m (art);
Beverages: café, m (coffee); thé, m (tea); vin, m (wine); bière, f (beer); jus, m (juice); eau, f (water); lait, m (milk); boisson, f (beverage);
Food: oeuf, m (egg); fromage, m (cheese); pain, m (bread); soupe, f (soup); gâteau, m (cake); poulet, m (chicken); porc, m (pork); boeuf, m (beef); pomme, f (apple); banane, f (banana); orange, f (orange); citron, m (lemon); maïs, m (corn); riz, m (rice); huile, f (oil); graine, f (seed); couteau, m (knife); cuillère, f (spoon); fourchette, f (fork); tasse, f (cup); petit-déjeuner, m (breakfast); déjeuner, m (lunch); dîner, m (dinner); sucre, m (sugar); sel, m (salt); bouteille, f (bottle); nourriture, f (food).
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ao3bronte · 3 years
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Transience
This is my contribution to @mlwriterzine Once Upon A Season! It was a pleasure to be a part of the project and the finished piece (a gorgeous 260 page paperback) was a treat!
Also on AO3!
Adrien is and always has been a young man of many talents. He excels in sports, outshines in academics, and loves tinkering with the vintage 1962 Ferrari he keeps in a secret garage just up the road from their belle-époque penthouse apartment in Paris. So honestly, Marinette shouldn’t have been surprised upon finding a sailing yacht waiting for them in the luxurious marina of Saint-Tropez.
“Um...” Gobsmacked, Marinette slips off her sandals and follows him over the exquisitely varnished toerail, “... since when do you know how to drive a boat?”
“Since I was eight.” Adrien shrugs as if it’s no big deal. “Mère loved to come down every year to watch the annual regatta. She even sailed in a few of them herself.”
“Wow.” Marinette’s eyes grow wide as she gawks at the opulent 16 metre sailboat. She’d never dreamt of setting foot on one, let alone cruising on one through the French Riviera for a week on her honeymoon. Elated, Marinette can hardly keep the stars from her eyes as she drops her shoulder bag and scampers across the deck until she reaches the front of the vessel, splaying her arms out wide.
“I’m the king of the world!” she cries, laughing as Adrien runs along behind her and plants his hands on her hips, holding her steady.
“Do you trust me?”
“Yes.” She grins into the salty breeze coming off the Mediterranean and steps onto the first rung of the railings. “Just don’t let me fall overboard.”
“You’ll be flying soon, M’Lady.” Adrien pulls her against his chest and presses a kiss to her temple, his stubble scratching softly against her skin. “But first, we have some fenders to collect.”
Marinette blinks. “Uh... what exactly is a fender?”
Adrien’s indulgent laughter echoes in the headsail. “You’re about to get a crash course in Sailing 101, Buginette. Are you ready to be my first mate?”
Marinette spins around in his arms and bops him on the nose. “Teach me everything you know, Captain Kitty.”
Adrien hums, tipping her chin upwards to kiss her lips. “I like the sound of that.”
~
After a few minutes of acquiring her sea legs, Marinette and Adrien Dupain-Cheng are off amidst the serene waves of la Côte d'Azur for a honeymoon trip of a lifetime. Marinette can’t keep her eyes off of the hill-perched towns dotting the coastline, sun-drenched and prismatic against the turquoise waters of the Med. Beside her, Adrien keeps their vessel steady, his seasoned gaze trained on the horizon as they pull out of port and soar northwards, the wind at their every beck and call.
For centuries, every Parisian worth their salt flocked to the French Riviera to soak up the Mediterranean sun and the Agreste’s were no different, once upon a time. Adrien’s childhood memories aboard the Éphémère remind him of bouillabaisse and happier days spent scampering across deck pretending to be a pirate in search of buried treasure. It’s something he hopes he can share with his own children one day, especially now that he and his wife no longer have to spend every spare moment of their lives fighting Hawk Moth.
Sensing her husband’s pensive mood, Marinette snuggles deeper into his side as the afternoon sun begins to dip towards the horizon. She doesn’t need Adrien to assure her that their evenings onboard together will be positively serene with nothing but the seabirds to obstruct the sunset that will surely steal their breath away. He kisses her forehead and hugs her close, his guiding light within the storm that had been brewing since his childhood. After all those years of rough seas at the hands of his father, things were finally settling into an even keel.
Marinette learns the ins and outs of sailing quickly, securing lines and watching for traffic as they navigate along the seaboard of Saint Raphaël . Jibs and boons soon become a part of her vocabulary, and once they've successfully moored in the neighbouring marina, Marinette feels like she's run a marathon.
"That was exhausting," she groans, slumping into the cushions on the sundeck.
Adrien beams, having barely broken a sweat. "Come on; I'll make it worth your while."
Hauling her back onto her feet, Adrien leads her down into the main cabin. All clean lines and warm teak, Marinette leaves her duffel bag on the sofa and explores the spacious interior with curious eyes, carding her fingers through the decades old fashion magazines stacked in a woven basket resting on the floor. He leaves her to explore and hauls their luggage and a cooler down the ladder, filling the marine fridge with fixings for their first dinner outside of Paris. It's peaceful, with nothing but the sounds of the waves to keep them company.
The lights are warm and low in their galley kitchen, a cozy escape from the endless vistas of rocky crags and pastel-orange buildings whose narrow streets spill into the sea. Their table is just large enough for two wicker placemats and a bottle of Mouton-Cadet; old vases filled with seaglass and shells rest on every side table, their edges wrapped in nautical rope. By the counter, Marinette grates a snowy pile of Pecorino cheese over a mound of steaming spaghetti while beside her Adrien grinds fresh pepper into a ramekin, his stomach growling after an afternoon spent at sea. A comfortable silence ebbs and flows between them as the evening tide laps against the hull, drawing them towards the tangy, indulgent nest of cacio e pepe they made together.
~
Marinette wakes the next morning to the smell of fresh coffee and a deftly wrapped gift on the bedside table of their lavish master cabin. Slipping her bare legs across the silk sheets as she sits up, she opens her present and plucks one of her own Chat Noir inspired creations from the tissue paper along with a note attached inside.
Care to go for a dip with me, M’Lady?
Marinette snorts and ties the black and neon green bikini up at the neck and hips, leaving a few very tantalizing strings to pull should Adrien let his feline instincts get the best of him. Goodness knows he wouldn’t be able to resist himself, what with the way he could hardly keep his hands off of her last night while they were trying to find a deck of cards in the saloon. She glances at herself in the mirror to wipe the sleep from her eyes and quickly fastens her hair into a loose ponytail, ready to tease her husband senseless.
“Welcome to Cannes!” he announces as she emerges from below deck, mesmerized by the morning sun illuminating his blond hair like a halo. He’s gorgeous in every sense of the word, thoughtful and generous and unfailingly kind, and even in his darkest moments, he never ceases to steal her breath away.
“It’s beautiful,” she whispers, hooking her fingers into the belt loops of his chinos, “but not as beautiful as you.”
A ruddy flush blooms across his cheeks, a constant victim to her soft-spoken praises. “I can hardly compete against you, Buginette, especially when you’re wearing that.”
“I don’t know...” She grazes her fingernails against his bare chest and smirks as the familiar rumble in his sternum kicks into low gear. “I think the sun suits you.”
“Enough to consider moving down here for good?”
Marinette shrugs; keeping their lives rooted in Paris has been a point of contention between them since the arrest of his father. “Not permanently, no, but I wouldn’t protest if we vacationed here more often.”
“I’ll keep that in mind next time you overwork yourself,” he responds, closing his eyes as she continues to explore the chiseled planes of his abs. She’s always been gifted when it comes to distractions and this morning is no different; like wayfaring on a starless night, she’s always been the beacon to guide his way. “Now, I thought I invited you up here for a swim?”
“You did.” Marinette steps back, giving him the merciful reprieve he’d needed to calm his beating heart. “And it is kind of hot up here.”
His grip on the ship’s wheel tightens. “No thanks to you.”
“Easy there, Captain Kitty.” Marinette smirks, flicking the golden bell sewn to the bridge of her bikini top. “Race you!”
“Hey!” he gapes at her, scandalized. “I still have to drop anchor!”
Marinette giggles as she zooms past him, leaping off the back of the boat with delight. “Last one in the water has to make breakfast!”
~
Meandering through the Medieval streets of the old city, Marinette and Adrien pause to catch a glimpse of Villefranche-sur-Mer ’s idyllic harbour. There’s an enormous cruise ship dominating the horizon and Adrien is thankful that they’d brought their disguises in tow. No one has recognized either of them with the way they’ve camouflaged themselves in their floppy beach hats and oversized sunglasses.
Marinette spends the afternoon popping in and out of boutiques with turquoise shutters, snapping photos and picking up little trinkets along the way. They stop for lunch at a peaches-and-cream couloured bistro nestled against the water’s edge, its open windows basking the sunlit stone walls with salt-scented air. Adrien joyfully devours his meal, a simply grilled loup de mer with fennel and lemon, while Marinette chatters over a bowl of Niçoise octopus salad that she had been eager to try since spotting it on the chalkboard menu outside.
“It feels weird, not having them around.” Adrien balances a piece of julienned fennel between the tines of his fork. “It’s the first time I’ve taken my ring off in ten years.”
“I promise you, Tikki and Plagg are appreciating their vacation too,” Marinette assures him around a mouthful of cherry tomatoes. “They deserve a break after what happened. We both do.”
Adrien nods and is quiet for a while.
~
“When I was a kid, I used to watch the cliff divers jump into that cove,” Adrien mentions as they sail by, pointing towards a sharp craig jutting from the coastline. “I always wanted to do it myself. Maybe I will.”
“You’re free to do whatever you want now.” Marinette smiles into the wind, the skirt of her sundress billowing up passed her thighs. “So chart us a course, Captain Kitty. Where are we going next?”
“First, we’re stopping in Èze .” Adrien brushes his bangs from his eyes and relishes in being at the helm of transience. “There are galleries all over the place that I know you’ll love. And we have a dinner reservation. I thought you’d appreciate the view.”
Marinette lowers her sunglasses. “I like the view here just fine, thanks.”
“I could say the same thing about you.” Adrien smirks and snags her by the hips, easily hauling her up onto the dash of the cockpit. She squeals as he savours the salt on her skin as he plants a kiss on her knee in mock apology. “There. Now I have you right where I want you.”
She kicks and he dodges easily, catching her foot with lightning fast reflexes born from being merged with the Black Cat Miraculous for so long. It’s a familiar song and dance between them, a playful contest sparking in their eyes as he peppers kisses along her ankle, her calf, anywhere he can reach. He stops just shy of the constellation of freckles at the hem of her dress and makes eye contact through his lashes, flashing her a mischievous Chat Noir smile. “I wonder if you’re ... ticklish?
Marinette shrieks as Adrien starts tickling her toes, running his fingernails up and down the arches of her feet. She’s tortured him a thousand times by attacking his sides when he least expected it so he figures it’s about time he seeks revenge. “Adrien! Stop!”
He doesn’t, of course, and chooses to memorize each and every facet of her beauty instead; her smile and her pained laughter, her marks and scars from the final battle only a month before their wedding day. “I’m never letting you go!”
“You’re going to— stop it! —have to if we ever want to get to Èze .” Marinette manages to wrench her ankle free and hops down from the ledge, landing easily in his outstretched arms. “That is, unless you want to crash.”
“If we shipwreck,” Adrien bends low and devours that little spot on her neck that makes her weak every time, “promise me you won’t hog the whole door?”
Marinette bursts into laughter. “Are we seriously going to have this debate again?”
“I’m serious! Jack could have totally fit on that— mmpf! ”
Cupping his cheeks, Marinette hurriedly kisses away the space between them and silences his long-winded debate once and for all. It’s an effective way to shut him up—all things considered—and an astonished gasp spirals from his lips as she hoists herself up his body and brackets his hips with her thighs. She claims him, covets him, her tongue sweeping across his lower lip, and he’s helpless to her siren’s song as he braces her against the cockpit’s controls and clings to her like a drowning man.
“Alright, you win.” Breathless and lightheaded, Adrien pulls back after a while just to soak her in, to remind himself that he’s married to the most beautiful woman in the world. He gazes in awe as she recovers, her flushed cheeks and parted lips swollen and wet. Adrien is drawn back in like a magnet, kissing her with every intention of stealing her breath away.
She buries her hands in his hair, her nails gently scraping against his scalp as Adrien all but melts in her embrace, groaning with pleasure. He deepens their kiss, and Adrien feels drunk with his desire to claim, their passion speaking more than words between them ever could. Every gasp and moan conveys their everlasting partnership and the terror of nearly losing one another in the whirlwind. Shell-shocked and injured, they still held their wedding ceremony, even as the fallout had tugged at their ankles, gossip and chaos pooling around their feet. Together, they’d inherited an empire he’d never wanted in the first place, thrusting them into a world unprepared and raw with nothing but each other as a tether in the storm.
“I love you,” she murmurs against his lips, her heartbeat hammering a tattoo inside her chest. He can feel it against his own, fast and strong and wonderfully alive. “We’ll get through this; together.”
Later, as they draw nearer to the charming port town of Èze, Adrien draws her close and hopes she never leaves his side. “Where to, Miss?”
Marinette smiles. “To the stars.”
~
Nothing comes so abundantly as time when you’re sailing through the seemingly endless vistas of the Med. Their honeymoon stretches on for longer than a week simply because it can; he owns their floating home-away-from-home and she’s working remotely, snagging a Wi-Fi signal whenever they’re in port.
Neither of them seem to be in any hurry to leave the solace of the French Riviera behind. It’s where he’s feasted on fresh seafood and felt better than he has in weeks. It’s where they’ve kissed and made love under the stars a thousand times over. It’s where he’s confessed his doubts about living in Paris and where she’s supported his struggle to leave his father behind.
They’re moored in Antibes tonight and the skies are awash in vibrant pinks and apricot. He drizzles balsamic vinegar onto a shimmering pond of Italian olive oil; she wears hair pins with flowers on them and pours wine like an expert, heedless to the way he’s staring at her like she’s his only source of air.
“I love you,” he whispers. It’s enough.
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kacicka777 · 4 years
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simSbiotic´s guide
ICONIC DESIGN
 I offer you selection of my favourite design pieces created during the 20th century that are considered icons of modern era at the same time. They are not only a part of the permanent collections of world´s the most leading design and decorative art museums but thanks to their timeless appearance they are still the best ingredient of many high-end modern interiors. 
And maybe this list may seems as cliché I try to bring to you a context that proves the most of the best designs were revolutionary, visionary and innovative at that times and pushed the boundaries not only for design and furniture industry but for everyday simple life. 
And that´s what matters. 
Pavli
1.  Vitra - Eames House Bird, around 1910     ♥ / ♥ / ♥
The bird was originally carved by Charles Perdew around 1910 as a bird decoy for hunters and became popular in the 1950s, primarily for its minimal shape and dark color. It was popularized by Charles and Ray Eames, who acquired one on their travels in the Appalachian mountains and soon can be seen in many of their product photo-shoots.    
2. Arne E. Jacobsen - Ant chair, 1952
3. Pierre Jeanneret - Office chair for Chandigarh, 1955-1956
4. Charles and Ray Eames - Rocking Armchair Rod (RAR), 1948
Large family of Plastic chairs are the most well-known designs by Eames. Designer couple won second prize with them in the 'International Competition for Low-Cost Furniture Design', organised by the New York Museum of Modern Art. They used a fiberglass, a material that was entirely new to the furniture industry and at that time reserved for the US Army.
5. Charles and Ray Eames - Dining Armchair Rod (DAR), 1948
6. Charles and Ray Eames - Lounge Chair and Ottoman, 1956 
7. Charles and Ray Eames - Dining Armchair Wood (DAW), 1948 
And also another type of Plastic chair - Dining Side Wood (DSW), 1948. 
8.  Warren Platner - Platner Arm Chair, 1966
Not limiting itself to architecture, Warren Platner also experimented in furniture design. In the 1960s, as the modernist movement became more expressive, Platner focused on a quieter aesthetic, wishing to create more graceful structures. The Platner Collection captured the decorative, gentle shapes and is now considered a design icon of the modern era. 
9. Charles and Ray Eames - Eames Lounge Chair Wood (LCW), 1945
In 1999, Time magazine declared the LCW the greatest design of the 20th century. The original LCW was a result of designing plywood splints for the US air force. After several experiments Eames came up with an “honest” ergonomic chair that was soon coveted the world over.
10.  Vico Magistretti - Atollo lamp, 1977
This object of Industrial design by Italian designer Vico Magistretti for O luce won the 1979 Compasso d’Oro award and took its place in the permanent collections of design and decorative art museums as MoMA, becoming so much more than just a lamp: an icon.
11.  Eero Saarinen - Tulip chairs and Pedestal tables, 1955-1956     ♥
The collection was designed by Eero Saarinen for the Knoll company of New York City. The furniture with its smooth lines of modernism and experimental materials is considered a classic of industrial design.
12.  Hans J. Wegner - CH24 | WISHBONE CHAIR, 1949
The very first model that Hans J. Wegner designed exclusively for Carl Hansen & Søn.
13. Jorgen Hovelskov - Harp Chair, 1968
14. Poul Henningsen -  Artichoke Lamp, 1958
The iconic lamp was designed for a commision for a restaurant in Copenhagen. The fact that the light source couldn’t be seen was very revolutionary at the time. When people didn’t see a lamp as a nice object but simply as a generator of light, Henningsen was one of the first to think of both.
15. Jean Prouvé - Standard chair, 1934   ♥
During World War II, Prouvé was a member of the French Resistance, and his first post-war efforts were devoted to designing metal pre-fab housing for those left homeless by the conflict. The Standard Chair exemplifies a fundamental aspect of Prouvé’s furniture design: his unwavering focus on structural requirements.
16. Marco Zanuso - Lady armchair, 1951
Designed in 1951 for Arflex, the Lady armchair won the gold medal at the IX Milan Triennale in the same year. The armchair brings innovation to the traditional manufacturing technique for making armchairs and sofas, with each part manufactured separately and then assembled.
17. Verner Panton - Panton chair, 1960-1967
S-shaped chair is the world's first moulded plastic chair and it is considered to be one of the masterpieces of Danish design.  
18. Arne Jacobsen - Cylinda-Line, 1967
Arne Jacobsen hoped that Cylinda-line products would enrich the lives of average consumers with industrial design that was functional and affordable. It won the Danish Design Council’s ID Prize in 1967. 
19.  anknown designer - Acapulco chair, around 1950   ♥
The designer remains unknown to this day. The story goes that while visiting Acapulco in the 50s, a French tourist was uncomfortably hot sitting in a solidly-constructed chair in the Mexican sunshine. Inspired by the open string construction of traditional Mayan hammocks nearby, he designed a chair fit for the modern tropics. 
20.  Harry Bertoia - Bertoia Diamond Chair, 1952
Bertoia found sublime grace in an industrial material, elevating it beyond its normal utility into a work of art. 
21.  Hans J Wegner - PP701 Chair, 1965   ♥
22.  Alvar Aalto - Table 915 for Artek, 1932
23.  Anna Castelli Ferrieri - Componibili storage unit, 1969
The Componibili storage unit by Kartell is a design classic that is a part of the permanent collections of Museum of Modern Art in New York and the Center Georges Pompidou in Paris.
24. Charles and Ray Eames - Molded Plywood Lounge Chairs with Metal Bases (LCM), 1946
25. Serge Mouille - Serge Mouille sconces, 1958
Serge Mouille was asked by Jacques Adnet, the director of the French Arts Company, to create 'big lightings' for his South-American customers. Mouille imagined then the famous Standing lamp 3 arms and Standing lamp one arm that was the beginning of the « Formes Noires » collection.
26. Ludwig Mies van der Rohe - Barcelona chair, 1929
In 1929, Mies was commissioned by the German government to design the German pavilion for the Barcelona Fair, one of the most elegant pieces of architecture ever created. This building required furniture that simply did not exist, so Mies responded to this commission with the Barcelona chair.
27. A. Bonet, J. Kurchan and J. Ferrari Hardoy - The butterfly chair, also known as a BKF chair, 1938   ♥
The BKF chair (the initials of its creators) was developed for an apartment in Buenos Aires. In 1940, a picture of the chair appeared in the US Retailing Daily, where it was described as a "newly invented Argentine easy-chair for siesta sitting", few months later, the chair was awarded and attracted the attention of the MoMA in New York immediately.
28. Arne Jacobsen - Drop chair, 1958
Arne Jacobsen designed his Drop chair exclusively for the legendary SAS Royal Hotel in Copenhagen, along with the Swan and the Egg chair. The Drop chair was Arne Jacobsen’s own favourite piece. 
29. Bonderup & Thorup - Semi pendant light, Gubi 1968
30. Morgens Lasse - Kubus 4 candle holder, 1962   ♥
31. Marcel Breuer - The Wassily Chair, 1925-1926
While the head of the cabinet-making workshop at the Bauhaus in Germany, Breuer revolutionized the modern interior with his tubular-steel furniture, inspired by bicycle construction. His first designs, including the Wassily, remain among the most identifiable icons of the modern furniture movement.
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justforbooks · 3 years
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Jean Maurice Jules Cabut was born on 13 January 1938, known by the pen-name Cabu. He was a French comic strip artist and caricaturist. Cabu was murdered in the January 2015 shooting attack on the Charlie Hebdo newspaper offices. He was a staff cartoonist and shareholder at Charlie Hebdo.
Cabu started out studying art at the École Estienne in Paris and his drawings were first published by 1954 in a local newspaper. The Algerian War forced him to be conscripted in the army for over two years, where his talent was used in the army magazine Bled and in Paris Match. His time in the army caused him to become a strident anti-militarist and adopt a slightly anarchistic view of society.
In 1960, after he left the Army, he became one of the founders of Hara-Kiri magazine. In the 1970s and 1980s, he became a popular artist, collaborating for a time with the children's TV programme Récré A2. He continued working in political caricature for Charlie Hebdo and Le Canard enchaîné.
His popular characters include Le Grand Duduche and adjudant Kronenbourg, and especially Mon Beauf. So spot-on was this caricature of an average, racist, sexist, vulgar, ordinary Frenchman that the word 'beauf' (short for "beau-frère", i. e., brother-in-law) has slipped into ordinary use. A 1973 drawing by Cabu attacking male politicians with the question "Qui a engrossé les 343 salopes du manifeste sur l'avortement?". ("Who got the 343 sluts from the abortion manifesto pregnant?") gave the Manifesto of the 343 its familiar nickname, often mistaken as the original title.
In February 2006, a Cabu cartoon which appeared on the cover of Charlie Hebdo in response to the Danish cartoons affair caused more controversy and a lawsuit. It depicted the Muslim prophet Muhammad under the caption "Muhammad overwhelmed by fundamentalists", crying "C'est dur d'être aimé par des cons!" ("So hard to be loved by jerks!").
From September 2006 to January 2007, an exhibition entitled Cabu and Paris was organised at the Paris city hall.
Works
Le grand Duduche series :
Le journal de Catherine (1970) – éd du Square
Mon beauf (1976) éd du Square
Catherine saute au Paf (1978) éd du Square
Inspecteur la bavure (1981) Albin Michel
Le Gros blond avec sa chemise noire (1988) Albin Michel
À consommer avec modération (1989) Albin Michel
Mort aux vieux ! (1989) Albin Michel
Cabu au Canard Enchaîné (1989) Albin Michel
Tonton la-terreur (1991) Albin Michel
Adieu Tonton (1992) Albin Michel
Les Abrutis sont parmi nous (1992) Albin Michel
Responsables mais pas coupables ! (1993) Albin Michel
Secrets d'État (1994) Albin Michel
Les Aventure épatantes de Jacques Chirac (1996) Albin Michel
Vas-y Jospin ! (1999) Albin Michel
À gauche toute ! (2000) Albin Michel
Le grand Duduche (1972) Dargaud
Il lui faudrait une bonne guerre !.. (1972) Dargaud
Les aventures de madame Pompidou (1972) Square
L'ennemi intérieur (1973) éd. du Square et Dargaud
Le grand Duduche en vacances (1974) éd. du Square
Passe ton bac, après on verra ! (1980) éd. du Rond Point
Maraboud'ficelle, scénario de William Leymergie (1980) Dargaud
À bas la mode ! (1981) Dargaud
Le Grand Duduche et la fille du proviseur (1982) Dargaud
Cabu was killed, along with seven of his colleagues, two police officers, and two others, on 7 January 2015 in the Charlie Hebdo shooting when al-Qaeda gunmen stormed the newspaper's offices in Paris.
The asteroid 320880 Cabu was named in his memory on June 5, 2016 by its discoverer Jean-Claude Merlin.
Daily inspiration. Discover more photos at http://justforbooks.tumblr.com
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nautiscarader · 5 years
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Present for kitty
Ladynoir, T/M(just implications), 0.8k, (Ao3)
This is a birthday present for @noblesnook/ @noblechaton
yesterday, he wrote about his upcoming birthday on twitter, and he posted some interesting pics of presents that inspired me
Hope you enjoy it, buddy.
Looking down at the busy city below him, Adrien took a deep sigh, and continued watching the never-ending stream of cars on the massive roundabout that surrounded Arc de Triomphe, the multitude of lights almost blocking the stars above him. Lost in his thoughts, he didn't hear the footsteps behind him, until Ladybug was just a meter or so away from him.
- Hi, kitty.
A smile on her face vanished when she realised that her partner wasn't his usual, cocky self, and that she must have caught him in a rare moment of solitude.
- Is something wrong? - she sat next to him, dangling her legs from the edge of the elevated platform in the middle, just like he did. - No, not all! - Chat replied instantly, returning to his usual self. - I'm just enjoying the view!
He spread his arms, and then, before Ladybug could react, he grabbed her and swiftly pulled her into his laps.
- But nothing can compare to the sight of you, my lady...
Their lips met, and Ladybug closed her arms and legs on his back, tightening the intimate embrace with her boyfriend. It wasn't long before Marinette's pressure took the effect and she toppled him to his back, though that hasn't broken their long, passionate kiss.
- I know why you were sad. - she spoke, taking a much needed breath of air. - Y-You do? - his eyes widened, as Ladybug's words ended the blissful moment in the most unexpected of ways, which made a cold sweat run up his body.
She opened her yo-yo, and from the magical space inside it, she materialised a box wrapped with a ribbon.
- Happy birthday, kitty.
Ladybug handed him the present and gave him a quick peck on the cheek, which has only partially wiped out the concerned and surprised look on his face.
- You thought I'd forget, didn't you?
Truth to be told, Adrien himself has forgotten. He didn't tell Ladybug the date of his birthday, since every fashion and gossip magazine knew so much about his private life, he was a bit afraid that she might spot the correlation.
And so, he told her the other birthday he held dearest to his heart - his mother's.
- Wow, didn't think that my present will have that effect. - Ladybug once again broke his concentration, and wiped a single tear from his cheek. - Uh, sorry, Ladybug, it's just... a bit unexpected. - he replied, regaining composure. - Will you open it?
Marinette asked eagerly and crossed her legs, as if she was sitting under the Christmas tree, about to play with the toys. A sly smile appeared on Chat's face, and the very next moment, for a split of a second, his claws reflected the myriad of car lights around him, when he shredded the decorative paper.  
- Careful!
Marinette gasped, even though she knew very well that Chat could be delicate with his claws when he wanted to. And indeed, while bits of paper flew to the ground, the box seemed intact. Adrien opened it, and when his eyes fell upon the familiar sight, a wide, gleeful smile appeared on his face.
- It's... it's... it's ME!
And he took out the Chat Noir plushie, stood up and presented it to the world, treating it with no less respect and honour, than if it was his son.
- I knew you'd like it. - Marinette giggled, watching as Chat, indulging in his feline nature, hugged the plushie next to his heart, letting out purr after purr. - But where did you get it? That one is just purrfect, not like the ugly ones that looked good on the cover. - Well, looks like someone is a collector. - Ladybug agreed - I commissioned it. On-line. Some, some artist did it. - she quickly added, shying away from him for a moment, though with Chat preoccupied with his toy, he hasn't noticed her flustered behaviour. - Mhm, I hope you gave that artist a tip, because the attention to details is just amazing...
She heard a faint sound of bell, and she knew that Chat found what she was looking forward to. Adrien grabbed his miniature's bell and pulled it down, revealing plushie Chat's naked torso, as well as traces of his six-pack. Ladybug once again sat next to him, and watched as he undid his smaller self, ending, with a predictable revelation. Adrien looked at his girlfriend, and saw a familiar, flirtatious gleam in her eyes.
- I gotta admit, I do wonder how much you have told that artist about us... Because one very important part of me seems to be missing. - he snickered showing that the small zipper conveniently ended just above the plushie's crotch. - I don't know, let's find out.
And with that, Ladybug grabbed his bell and pulled it down, placing kiss after kiss on his naked chest, as she unwrapped her present.
https://twitter.com/Noble_Chaton/status/1102009798311247872 this is the pic of the Chat figurine that he was talking about. The curse of ugly Funko pops and its imitators is strong enough to cross dimensions, I guess.
Also, this fic was almost E, with a proper BJ scene, but I thought it felt better when it was just left at the implications. tell me if I’m wrong and I should write a proper conclusion.
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shellheadtmarc · 5 years
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actually, because i really need to finish my new theme and need new verse blurbs, here’s a more in depth look at my current/in-use verses, with links to full writeups as available.
mcu:  this is boilerplate.  i’m a canon tony, this is a canon verse.  follows the events from iron man through infinity war for the moment, including the tie-in comics iron man 2: public identity, iron man 2: agents of shield, iron man: the coming of the melter, iron man 3 prelude, marvel’s avengers: age of ultron prelude - the scepter’d isle, marvel’s captain america: civil war prelude infinite, marvel’s avengers: infinity war prelude, and marvel’s avengers: endgame prelude.  also includes the post-iron man 3 short about the mandarin.  everything not covered/discussed in mcu canon is plugged with 616 continuity canon.
616:  what it says on the tin.  covers most of the runs from about 2008-present, including the new tony stark: iron man, against my greater judgment, though that may change in the future if it keeps tanking in story. in reality, this actually covers everything post-heroes reborn, but to make it simple we’ll say it’s wibbly wobbly because comics.  also includes heavy snippets still in play from classic invincible iron man.
classic:  from his first appearances in tales of suspense up to the inception of heroes reborn.  or, if you prefer, original flavor tony stark, the cool suave businessman with the aloof nature, party boy ways, and injured heart, reliant on his rechargeable chest piece, as he also has a double identity as the golden avenger known as iron man.  poses as his own bodyguard.  jetsetter.  people love or hate him, but most want to be him.  if only they knew how much his bum ticker isolated him.  a ton of fridged girlfriends.  later physical ailments include:  paralysis from the waist down.  degenerative nervous system.  a cranky ticker more than you can shake a stick at.  literally dying and being cryogenically frozen.
616 meets mcu:  this covers any time comicverse tony is thrown at mcu versions of the people he knows.  things to note include being taller.  he has blue eyes.  his tech is more advanced.  his speech patterns differ heavily.  recovering alcoholic, coffee is fine no matter how shitty it is.  he has more years as a superhero under his belt at this point.  his fears and points of stress differ from mcu tony’s quite a bit, and his reactions are different.  he and pepper are barely on speaking terms (generously speaking). he’s different, and it’s obvious he’s different.
broke:  mcu-based verse that includes corporate espionage and tony stark having to keep his head down and learning to live under the table paycheck to under the table paycheck until he can muster what he needs to make a frontal assault on regaining what’s rightly his.  a verse where tony’s at his absolute lowest, still determined to retain the phoenix metaphor and rise from the ashes of the misfortune thrust upon him.
superior iron man:  hiding the fact that he’s still under the scarlet witch’s inversion spell, tony goes full tilt diva, his main concerns being money, power, and fame.  he starts drinking again.  he makes san francisco his own personal big brother state, where he watches the city like a hawk by day while shilling extremis as a beauty enhancer, and parties like it’s 1999 at his new home on alcatraz island by night.  is still iron man, as long as there’s something in it for him.  will partially be at fault for the destruction of the 616 universe (it gets better).
hypervelocity:  tony’s attacked in his own lab by the mind-emulationware mechs known as “beautiful garbage”, and his newest iteration of the iron man suit forced an upload or a copy of his brain patterns to get him out of there.  the wetware is damaged, and the suit dumps it before it bleeds out in the suit cavity, and thus that suit, with the ability to walk, talk, and think exactly like tony stark (albeit full of bugs) is born, to unravel the mystery of the attack and attempt to stop the emulation program that caused it.
ai:  after being punched into a literal coma during a battle with captain marvel/carol danvers over the fate of miles morales and concerning an inhuman by the name of odysseus’s increasingly violent visions of the future, and with even hank mccoy being afraid to even draw blood on tony after seeing what tony’s been doing to himself over the years, tony’s ai comes online, as a mentor to riri williams/ironheart and to help against the clone captain america with those of the mount.  he’s twice as sassy with quadruple the processing speed, and he’s got some weird feelings about being the recreated consciousness of a living person suddenly finding itself with no physical body.
noir:  a businessman who likes to play adventurer for a men’s magazine, along with his best friend james rhodes and their new reporter pepper potts, writing under a male pseudonym, tony stark on the surface has it all in the late 1930s.  beautiful women, exciting adventures, and loads of money.  but all it does is hide his desperate search for a cure for his dying heart, as he’s forced to wear a metal chest piece that has to be charged frequently to even keep himself alive.  
director of shield:  mcu-based version of tony’s time as the director of shield.  after everything that occurs after captain america: the winter soldier, and the fall of shield, an attempt is made to resurrect it with tony stark at the helm as fury’s replacement (hand-picked).  he stresses transparency, he stresses equality, and most of all, he just wants to find a way to balance being iron man with having to deal with the day-to-day bullshit of international bureaucracy.
sorcerer supreme:  based on the 90s “what if?” one shot comic.  tony was the cause of the accident that injured stephen strange’s hands, and, feeling supremely guilty about the entire thing, searches for ways to give stephen his dexterity and life back.  it leads him to becoming the sorcerer supreme, despite that inherent dislike of magic he has, and he combines the iron man technology with the mystical forces he gains a hold over in that quest for a cure.
guardians of the galaxy:  mcu flavor for tony’s time as an active gotg.  after civil war, on a break with pepper, and feeling about as great about things as someone laying facedown in a gutter possibly can, tony puts his mobile armory into space, tinkers together a suit for deep space exploration, and takes off, losing himself for a while among the stars.  threat is going to come from there, sure, but there’s going to be opportunity, as well.  it’s a useful thing to find out who’s friend, and who’s foe, and see what there is to see in the black expanses of space.
supernatural:  the other family business.  being a founder of shield and everything he took to his grave wasn’t the only secret he was keeping, and this was one maria was in on as well.  too bad tony doesn’t stumble across it until after he’s already become iron man, where saving the world is so tied into his moral code he can’t look away.  if he goes missing for a few days, it’s fine, it’s chill.  he’s just taking a breather, not poking around at things he only still half-believes in even when he’s seen them with his own two eyes.  the biggest skeptic hunter you’ll ever meet.
fallout prewar:  mcu continuity up to the beginning of iron man 3, against fallout’s prewar as a backdrop.  tony stark is who he is, he does what he does, but he also is someone certain government agencies would love to tear down, because he’s a rabble rouser against the war, and has no problem hogging the iron man technology for himself instead of sharing with the military.  he also has no problem sharing the dirty secrets he finds out with the press.  full write up can be found here.
fallout new vegas:  tony as the infamous courier six.  left in stasis in a vault in california, tony comes to years and years after the devastation of the bombs to a world vastly changed from the one he remembers, and in a vault full of ghouls.  once topside, and once reoriented into the world, he ends up something of a jack of all trades until he takes that fateful job with the mojave express, and gets two to the head for his trouble.  independent path with the yes-man aligned ending, details of choices and all dlcs available as needed until i get off my ass and do a full replaythrough and write up.  keeps the spine from big mt, but his heart and brain are back where they belong.  locked elijah in the vault.  nuke launch stopped (ed-e repaired after).  evacuated the sorrows.  
fallout 4 sole survivor:  still needs a full write up, but tony as the sole survivor.  does not take the shock at the change in the world well at first.  eventually pulls his shit together enough to get shit done, but can’t touch a suit, can’t think about the suit, will take some time to even toy with the idea of possibly touching a suit again before he actually can.  minutemen and railroad aligned, destroys the bos and institute.  peaceful ending with all far harbor factions.  spares the mechanist.  destroys the raiders at nuka world and turns the parks over to the minutemen.  question information as needed until i get a full write up done.
fallout 4 companion:  tony’s been in new york since the bombs dropped.  there are huge chunks of it that are still uninhabitable, much like boston’s glowing sea, but the parts that are?  he’s started on a grand rebuilding project, because he’s got nothing but time:  the arc reactor’s kept his heart pumping well past its expiration date.  when the bos slow rolls past new york, he follows them into boston, mostly because he’s paranoid and cagey (with good reason in the wasteland) and partially out of curiosity.  available as a companion for sole survivors, some restrictions apply, please see this write up for more details.
fallout 76 dweller:  locked up with a bunch of other big brains after the bombs, tony’s that guy.  you know.  the one you read about in the terminal.  the one that kept hacking things.  once topside again, he sheds that vault tec blue and yellow as quickly as he can and sees about setting things right.  a member of the responders.  a mole in [redacted].  fire breather.  rebuilding the world has to start somewhere, so it might as well be west virginia.
dwemer:  the last surviving dwemer, finally peeking his head out of his lab in its pocket plane of oblivion to find the nords are at it again, dragons are still doing their thing, his people have just flat out vanished, and that skyrim is still cold as balls.  often gets mistaken as a very tall bosmer.  still calls the dunmer the chimer out of sheer smartassedness.  swung on rolf in windhelm and ends up in jail more times than you can shake a stick at.
single parent au:  handed off a baby under some shady as hell circumstances, unable to find out anything and secretly glad he can’t find out anything about her in the end, tony pulls some strings and sophie stark ends up hitting the jackpot as far as adoptive parents go.  tony had thought just being iron man was hard, but now he’s balancing ballet practice and pta meetings with saving the world.
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ao3feed-ladynoir · 6 years
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S M I L E B O Y
S M I L E B O Y by highspeedearth
The magazine article reads: "Hey laddies and gentle-women, having a steamy summer romance here in the city of love? We've been infatuated: highly desirable it-boy Adrien Agreste has girls' hearts aflutter this summer with his athletic physique, boyish good looks, and a bad-boy allure that surfaces when you least expect it.
So what do you think – is this the boy who has it all? Are there ANY downsides to dat A.A. life?" ✰ Water off a duck's back. He doesn't know who they are but they're all interchangeable anyway. So are the pictures they take, in the end. He's used to walking straight past them: straight lines, expression relaxed no matter how many eyes fasten to his face. It's only since Plagg, and since Marinette, that he's learned it's okay to dodge.
Words: 5891, Chapters: 1/2, Language: English
Fandoms: Miraculous Ladybug
Rating: Teen And Up Audiences
Warnings: No Archive Warnings Apply
Categories: F/M
Characters: Adrien Agreste | Chat Noir, Marinette Dupain-Cheng | Ladybug, Marinette Dupain-Cheng | Ladybug's Parents, Gabriel Agreste | Papillon | Hawk Moth, Alya Césaire, Nino Lahiffe
Relationships: Adrien Agreste | Chat Noir/Marinette Dupain-Cheng | Ladybug
Additional Tags: Established Relationship, Secret Relationship, Paparazzi, Celebrities, famous Adrien, Press and Tabloids, Alternate Universe - Canon Divergence, Marienette, hint of marichat, Fake Breakup, LadyNoir - Freeform, Angst, Hurt/Comfort
Read Here: http://archiveofourown.org/works/16732257
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ladysunamireads · 6 years
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S M I L E B O Y
S M I L E B O Y by highspeedearth
The magazine article reads: "Hey laddies and gentle-women, having a steamy summer romance here in the city of love? We've been infatuated: highly desirable it-boy Adrien Agreste has girls' hearts aflutter this summer with his athletic physique, boyish good looks, and a bad-boy allure that surfaces when you least expect it.
So what do you think – is this the boy who has it all? Are there ANY downsides to dat A.A. life?" ✰ Water off a duck's back. He doesn't know who they are but they're all interchangeable anyway. So are the pictures they take, in the end. He's used to walking straight past them: straight lines, expression relaxed no matter how many eyes fasten to his face. It's only since Plagg, and since Marinette, that he's learned it's okay to dodge.
Words: 5891, Chapters: 1/2, Language: English
Fandoms: Miraculous Ladybug
Rating: Teen And Up Audiences
Warnings: No Archive Warnings Apply
Categories: F/M
Characters: Adrien Agreste | Chat Noir, Marinette Dupain-Cheng | Ladybug, Marinette Dupain-Cheng | Ladybug's Parents, Gabriel Agreste | Papillon | Hawk Moth, Alya Césaire, Nino Lahiffe
Relationships: Adrien Agreste | Chat Noir/Marinette Dupain-Cheng | Ladybug
Additional Tags: Established Relationship, Secret Relationship, Paparazzi, Celebrities, famous Adrien, Press and Tabloids, Alternate Universe - Canon Divergence, Marienette, hint of marichat, Fake Breakup, LadyNoir - Freeform, Angst, Hurt/Comfort
Read Here: http://archiveofourown.org/works/16732257
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deniskhenry · 2 years
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74° Resenha do dia Juiz Dredd: Magazine Especial As Muitas Faces de Mega-City! . . Encadernado especial do Selo 2000AD c histórias de Michael Carroll, Arthur Wyatt, Alan Grant, Simon Spurrier, John Smith e Robbie Morrison, com Artes por Nick Percival, Nick Dyer, Arthur Rabson, Frazer Irving, Sean Philips e Frank Quitely, contém 100 páginas publicada originalmente em 2019 by Rebellion 2000AD Ltd.  Edições Progs. 1883-1887 e Dredd Magazine 2.22, 2.24, 2.26, 2.37, 2.39, 220 e 286 e pela @mythoseditora em Setembro de 2020. . . Num compilado bacana de histórias curtas e bem resolvidas o Juízas Durão de que se tem notícia trava aventuras em nome da lei e luta até mesmo contra a insanidade e falta de realidade como pode ser visto em: Traumópolis, e em outra sandice enfrentando Ratos voadores da Terra Maldita ameaçando Mega City Um. . . Tem contos interessantes como Dredd Noir onde o  palhaço Jack Point dita as regras, o maior dos ofensores encara Dredd numa batida de rotina: Devlin Waugh que contrabandeia de tudo! . . Ainda temos espaço para duas histórias solo envolvendo a nobre Juíza Anderson contra fanáticos religiosos com roteiro de Alan Grant e o Inspetor Shimura em Hundo-City (cidade nipônica) enfrenta a Yakuza tecnológica em nome da sua honra com arte de Frank Quitely! . . A Arte oscila bastante se acordo com o estilo de cada artista e não tem grandes destaques de impacto embora tenha sim ótimos desenhos e cores bem fluidas, Dredd Magazine é divertido, rápido de fácil leitura e que proporciona boas sensações com histórias curtas e objetivas! . . #Coleção #Colecionador #JuizDredd #JudgeDredd #2000Ad #DreddMagazine #MythosEditora #MythosBooks #MegaCity #Quadrinhos #Comics #Hqs #Leitura #Resenha #Review #AlanGrant (em São Paulo, Brazil) https://www.instagram.com/p/CchwjWSupxj/?igshid=NGJjMDIxMWI=
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nyfacurrent · 6 years
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Event | Doctor’s Hours for Visual and Multidisciplinary Artists
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Monday, June 11 event will offer one-on-one sessions with arts professionals.
Are you a visual or multidisciplinary artist in need of some career advice? The New York Foundation for the Arts (NYFA) is pleased to announce an upcoming session of Doctor’s Hours for Visual and Multidisciplinary Artists, a program designed to provide artists with practical and professional advice from arts consultants.
Starting Wednesday, May 30 you can register for 20-minute, one-on-one appointments with up to three arts professionals to ask questions and receive actionable tips for advancing your arts career. 
Title: Doctor’s Hours for Visual and Multidisciplinary Artists Program Date and Time: Monday, June 11, 2018, 6:00 PM - 9:00 PM   Location: The New York Foundation for the Arts, 20 Jay Street, Suite 740, Brooklyn NY, 11201 Cost: $38 per 20-minute appointment; three appointment limit per artist RSVP: All sessions are currently booked. Please email [email protected] if you would like to be placed on our waiting list.
To make the most of your “Doctor’s Hours” appointment, read our Tips & FAQs here. For questions, email [email protected]
Consultants
Meyken Barreto, Curator and Art Writer Barreto is an art writer and curator. She has been Regional Director at Artist Pension Trust, Brooklyn; Gallery Manager at Y Gallery, New York; and Studio Manager at Los Carpinteros Studio in Madrid and Havana. Barreto has also been professor at Havana University and San Geronimo College, both in Havana, and has lectured at international institutions including Universidad Complutense, Madrid, and, Martin Luther University, Halle (Saale). She recently curated the exhibition Cabinet of Curiosities: The Whimsical World of Carlos de Medeiros at Guttenberg Arts, NJ; and co-curated the group exhibitions Divagation at Y Gallery, Pioneros: Building Cuba's Socialist Childhood at Aronson Galleries at Parsons, The New School for Design, and Flow: Economies of the Look and Creativity in Contemporary Art from the Caribbean at IDB Cultural Center, Washington, D.C. She contributes to various art publications such as ArteCubano, Art OnCuba, and Artnexus. Barreto won Cuba’s National Curatorship Award in 2009
Jan Garden Castro, Art Historian and Critic                 Castro’s writings, some at www.Sculpture.org and at www.jancastro.com, cover a range of topics, media, and world cultures. She writes for periodicals including Sculpture Magazine (17 cover stories), Woman’s Art Journal, American Book Review, American Poetry Review, and Black Renaissance Noire. Castro is author of The Art & Life of Georgia O’Keeffe (Three Rivers Press, 1995), Sonia Delaunay: La Moderne (Japan Association of Art Museums), and two poetry books; and is an essayist for monographs on artists including Ann Hamilton, Lika Mutal, Gam Klutier, Celilia Paredes, Eugenio Merino, Elizabeth Strong-Cuevas, and Jon Rappleye. Her writings have been widely anthologized, including one in The Next Thing: Art in the Twenty-First Century (Edited by Pablo Baler, Fairleigh Dickinson University Press, 2015). 
As a curator, Castro’s museum exhibitions include Sonia Delaunay: La Moderne (four museums in Japan and Jane V. Zimmerli Museum, Rutgers University) and Cecilia Paredes: The River Within (ICPNA, Miraflores, Peru). Before moving to New York, Castro spent over ten years as a humanities university lecturer and as the award-winning first Executive Director of River Styx, a St. Louis-based nonprofit arts corporation for multicultural, interdisciplinary performance, literature, music, and fine arts.
Juliana Cope, Director of Development and Programs Manager International Studio & Curatorial Program, ISCP Cope is the Director of Development and Programs Manager for the International Studio & Curatorial Program (ISCP) in Brooklyn, NY, where she oversees fundraising and curates public art commissions. Independent of her work at ISCP, she has curated events at Issue Project Room and Sunview Luncheonette. Cope has lectured at Pratt Institute and Parsons, is a current member of ArtTable, and is on the Times Square Arts Curatorial Committee. She holds a BA degree in Visual Arts from Oberlin College with a minor in African American studies and an MFA degree in Performance and Interactive Media Arts from Brooklyn College.
Eileen Jeng Lynch, Curator, Wave Hill Jeng Lynch curates the Sunroom Project Space for emerging artists and contributes to all aspects of visual arts programming at Wave Hill, including exhibitions in the spring, summer, and fall and the annual Winter Workspace studio program. Jeng Lynch has curated numerous exhibitions in galleries and nonprofit institutions over the past ten years. As an independent curator, she organized an ongoing, multi-state advocacy project titled “Give Voice,” featuring artist postcards and benefit exhibitions. In 2016, she curated a two-venue exhibition titled Splotch, which highlighted works by 29 emerging and established artists, at Sperone Westwater and Lesley Heller Workspace. Jeng Lynch also published and edited the accompanying catalogue with essays authored by herself and Robert C. Morgan. Previously, at RxArt, she worked with contemporary artists to commission works for coloring books, limited editions, and site-specific hospital projects. Prior to that, she was at Sperone Westwater and the Art Institute of Chicago in the Department of Contemporary Art, for which she authored essays in the Museum Studies publication on film, video, and new media.
Nora Lawrence, Senior Curator, Storm King Art Center Lawrence is Senior Curator at Storm King Art Center, where she founded a yearly exhibition program devoted to emerging and mid-career artists (Outlooks), and created a partnership between Storm King and The Shandaken Project that established Storm King’s first-ever artist residency. She has organized and co-organized exhibitions for Storm King, focused on artists including Dennis Oppenheim, Lynda Benglis, Josephine Halvorson, David Brooks, Virginia Overton, and Thomas Houseago, as well as the group exhibition Light and Landscape. She co-curated the Storm King exhibition Indicators: Artists on Climate Change, which opened this month. 
Prior to joining Storm King, Lawrence worked in the Department of Painting and Sculpture at The Museum of Modern Art (MoMA), New York, on several exhibitions including Ernesto Neto: Navedenga (2010), which she co-curated; Color Chart: Reinventing Color, 1950 to Today (2008); and Focus: Picasso Sculpture (2008). She has also worked at the National Gallery of Art, Washington, D.C., and at P.S.1 Contemporary Art Center, New York. Lawrence has authored and co-authored several publications including David Smith: The White Sculptures (2017), Dennis Oppenheim: Terrestrial Studio (2016), Lynda Benglis: Water Sources (2015), Mark di Suvero (2015), and Zhang Huan: Evoking Tradition (2014) for Storm King Art Center; and Monet’s Water Lilies (2009), Color Chart: Reinventing Color, 1950 to Today (2008), and Armando Reverón (2007) for The Museum of Modern Art. She has taught courses at MoMA, the School of Visual Arts, and the University of Southern California. A graduate of Pomona College, Lawrence received her MA degree in art history from the University of Southern California, and a MPhil degree from The Graduate Center, City University of New York.
William Stover, Independent Curator Stover has been a curator of contemporary art for over 16 years and has held positions at a number of notable and diverse institutions including the Carnegie Museum of Art, New Museum of Contemporary Art, Independent Curators International, and the Museum of Fine Arts, Boston. Stover is currently an independent curator and consultant to private collections in New York City.
Tamas Veszi, Founder, Curator, and Radical Mediator for the Arts, RadiatorArts Veszi was born in Budapest in 1972, and at an early age became familiar with contemporary art, painting, video art, performance, and conceptual thinking. He left Hungary at the age of 17, finished his high school education in Israel, and studied jewelry design Instituto Per L’Arte E IL Restauro in Florence. Veszi moved to New York in the fall of 1997, and in 1998 he and several other residents of 70 Commercial Street in Greenpoint, Brooklyn formed the group “Greenpoint Riverfront Artists.” They generated several performances, rooftop film screenings, and the annual “Open Studio Tour.” He went on to study Fine Arts at Pratt Institute, receiving his BFA degree in 2000. Veszi subsequently received his MFA degree from Brooklyn College in 2006, working under the guidance of Elisabeth Murray and Vito Acconci. Veszi currently lives and works in Greenpoint, Brooklyn. He had his first solo show at Allannederpelt Gallery in 2010 and has since participated in several exhibitions in New York and internationally. In 2016, Veszi participated in Shift Residency - EFA Project Space.
Sarah Walko, Director of Education and Community Outreach, the Visual Art Center of New Jersey Walko has a BA degree in studio art practices from the University of Maryland and an MFA degree from Savannah College of Art and Design. For the past 12 years, she has curated for institutions, non-profits, and independent projects. Recent curatorial projects include Everything Else is too Narrow at Baerum Kunstall in Oslo, Norway (2016) and public art video projections Advances and Retreats, Decomposing Hierarchies, and Crest and Trough at Manhattan Bridge Anchorage, NY (2015 & 2016). 
Walko is the Director of Education and Community Outreach at the Visual Art Center of New Jersey. Prior to this position, she was the Director of Arts Programming at Marble House Project, a new artists in residency program located in Dorset, VT, with a focus on multidisciplinary creative practices. She has also held the positions of executive director of Triangle Arts Association, a non-profit arts organization in Brooklyn, NY, and curator at Savannah College of Arts and Design, where she executed dozens of institutional exhibitions large and small. Walko is a contributing writer on contemporary art, literature, and film for numerous publications including Hyperallergic, Eyes Towards the Dove, and Drain Magazine of Arts and Culture. She is currently writing a book of essays on contemporary art practices and cultural theory.
Event Accessibility
The New York Foundation for the Arts is committed to making events held at the NYFA office at 20 Jay Street in Brooklyn accessible. If you are mobility-impaired and need help getting to NYFA's office for events held on premises, we are pleased to offer complimentary car service from the wheelchair-accessible Jay Street-MetroTech subway station courtesy of transportation sponsor Legends Limousine. Please email [email protected] or call 212.366.6900 ext. 219 between 9:30 AM - 5:30 PM at least three business days in advance of the event to coordinate. The elevator access point for pickup is at 370 Jay Street, on the NE corner of Jay and Willoughby Streets.
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Image: Doctor’s Hours, September 2016, Photo Credit: Priscilla Son for NYFA
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Next Round: NBA Champion Channing Frye on Falling in Love With Wine and Launching Chosen Family Wines
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Airing between regular episodes of the VinePair Podcast, “Next Round” explores the ideas and innovations that are helping drinks businesses adapt in a time of unprecedented change. As the coronavirus crisis continues and new challenges arise, VP Pro is in your corner, supporting the drinks community for all the rounds to come. If you have a story or perspective to share, email us at [email protected].
In this “Next Round,” VinePair CEO and co-founder Adam Teeter talks to NBA champion Channing Frye about the launch of Frye’s new wine label Chosen Family Wines, how his love of wine formed, and the up-and-coming wine regions that he is excited about.
In 2007, while he was still playing in the NBA, Frye was traded from the Knicks to the Trail Blazers, bringing him to Portland, Ore. It was in Portland that Frye was introduced to the world of wine (mainly by his mother-in-law), inspiring him to explore the expansive wine industry throughout the state of Oregon and sparking his interest in wine. Frye began bringing bottles on flights with him while traveling with the various NBA teams he played with throughout his career, and soon, he began talking wine with his teammates. While playing with the Cleveland Cavaliers, Frye and teammates such as LeBron James would even bring wines from different regions to taste and share with one another on plane rides.
After retiring from the league in 2019, Frye founded Chosen Family Wines in hopes of connecting people in different areas with the wines produced in Oregon and Washington. Chosen Family has partnered with local Oregon-based wineries L’Angolo and Hazelfern to make a Pinot Noir, Chardonnay, and Syrah, which is not yet available.
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Adam: From Brooklyn, New York, I’m Adam Teeter. And this is a VinePair Podcast “Next Round” conversation. We’re bringing you these conversations between the regularly scheduled podcast episodes in order to talk to movers and shakers in the industry, and give everyone a clear picture of what’s been happening ever since the Covid-19 crisis began today. I’m really lucky to be talking with Channing Frye, NBA champion and owner and operator of Chosen Family Wines, which just launched Monday. Channing, thank you so much for joining me.
Channing: Thank you so much for having me. This is a great opportunity to just talk some wine early in the morning.
A: Oh yeah. Where are you right now?
C: I’m in Portland, Ore. right now. I’ve been here 14 years. So when I got traded here from the Knicks. Shout-out to all the Knicks fans, there’s probably two or three left.
A: We’re embattled.
C: Yes. It’s hard at this point. You’re in the trenches now.
A: I think I’m going to become a Nets fan.
C: No, don’t do that. Stay a Knicks fan. You’ve got another 10 years till you’re good. I’m in Portland. I’ve stayed here. I met my wife here. I have four kids. And so we are entrenched in this community and this state and everything Oregon right now.
A: Amazing. I want to get into Chosen Family Wines. I think there’s so many people that are doing interesting stuff in wine right now. I’d love to hear about your journey to wine. We all get into this business in very different ways, and usually it’s not a traditional way. Was it moving to Portland in the beginning? I mean, that’s such a wine city. Or was it prior to that?
C: Before this, I grew up in Arizona, so I’m a big Corona beer and tequila guy — I still love me some good tequila. But my mother-in-law, she’s really into wine. She loves Nebbiolo. She likes Barolos. Big, big, big wines. Napa Cabs. We would go over to dinner, and we would be eating with her, and she’d bust out a bottle of wine. So I started becoming a little more curious and then when the weather’s nice in Oregon, everyone’s like, “Well, let’s go wine tasting.” So we go wine tasting and I’m like, “Holy crap, this is amazing. This is beautiful.” I’m a sucker for a great story. And most of these people who do stuff out here have amazing stories of how they got into the business, how they’ve been successful, how they make their wine, their process, how they’re different. Wine from one plot of land to another can be completely different. But when you start adding the human aspect of that, that’s really where it started getting me. Ever since then, I’ve been drinking wine, learning a little bit, drinking more wine, learning a little more. And then when I ended up playing for the Orlando Magic — that was in 2015 — my buddy, who’s my business partner now, started working at a place called L’Angolo Estate. It’s 20 acres out in the Dundee Hills of Oregon. He was like, “Channing, I know you’re not really into Pinot right now, but let me tell you, this is amazing.” And I’m like, “Send me a bottle. I trust you.” So he sent me four, and I opened it up, and I called him immediately. I didn’t know Pinot Noir could taste like this. And he goes, “Listen, dude, you caught the bug. Here’s what I want you to do.” So we started going back and forth. Wine started being my thing. Even when I went on a plane, on my NBA team, I’d bring two bottles of wine in my backpack and drink them on the plane and have conversations with the people next to me. And everyone was like, “Oh, you’re drinking? It’s two o’clock in the afternoon.” I go “Yeah, but we’re done with practice. I’m getting ready to go to dinner where I’m going to drink wine anyways. I have nothing else to do.” I’m bringing on different rosés from different areas, trying to discover what my palate was. And then I started reading magazines and just really caught the bug. Speed that up to when I got traded to the Cleveland Cavaliers with Kevin and LeBron and Tristan and JR, and all these other amazing players. I was bringing wine on the plane. I’m bringing my two little dinky bottles, and all of a sudden these guys are like, “Hey, you’re not going to bring more in for the rest of us?” And I said, “Look, there’s 14 of you. The way my budget is set up, I can’t do that.” And LeBron drinks ‘93 Sassicaia.
A: I know. I follow him on Instagram.
C: What we agreed, without saying it, is each person would bring wine from a region that they liked. So me being from Oregon and that’s what I knew, I was bringing rosés. I was bringing bubbles on a plane. I was bringing whites, different Chardonnays. And guys would be like, “I don’t like white wine.” I’d be like, “Dude, listen, you don’t know what you like, let me tell you what you like.” Now this was 2016, I was like, “Oregon Chardonnay is going to blow up. They’re making amazing, amazing wine.” And then I was giving guys Pinot and they were like, “What kind of wine is this?” I was like, “This is Pinot Noir from Oregon.” And so we’re just going back and forth. So we have Napa Cabs, and we had guys from Washington bringing in Syrahs, we have guys bringing in Italians, Burgundies, Bordeaux. It became a real camaraderie thing. And that is when the fire turned into a volcano of wine. So then when I retired, my best friend Jake came up to me and actually asked my wife first, “Hey, would Channing be interested in maybe doing wine a different way?” And she was like, “Yes, absolutely.” Well, he actually asked, “Would you mind if I borrowed him?” Because once I get something I’m like a torpedo. It just motivates me. I’m seeing something that I’m passionate about being successful. It’s the greatest feeling of all time. Then, it became what we want this one rant to be about: Who we want to work with; what do we want it to taste like; and who do we want to get into the wine gang? Not only do we want to impress people and have people say this is a good wine, but we also want to get a new demographic into the wine game. We feel like there are so many people that have been told what they like instead of just getting options from somebody that they trust. That’s where Chosen Family’s business model came after. It just comes from trust and understanding that a wine bottle is like a connector throughout my career. I’ve had so many ups and downs in basketball, and then in life everyone has ups and downs, and so what I’ve learned and what we all agree on is when I sit down with my family and friends that wine bottle, with all of us, with all my family — people bring wine bottles, whether they’re $20 or $2,000 — they just don’t bring it to impress, they bring it as a sign of gratitude. I want to share this with you. I want to share memories with you about something that is important to me or that excites me. How often do we give something to somebody to say, “I appreciate you. I appreciate this time.”? That’s what we want our wine to be about. You have this Chosen bottle, here’s the story of Channing and Jake and Chase, and they’re not saying that they’re better than anybody else, but they’re saying that these people who we work with and who make our wine inspired us to put good juice in that bottle for you.
A: That’s an awesome story. I have some questions for you based on what you’re saying. One of the ways that wine gets a bad rap is that it can be extremely elitist, that it can be a very hard thing to get into. When we were thinking about starting VinePair seven years ago that was one of the biggest reasons. It was to try to break down those barriers and create something that everyone could find interesting and find access points to. How do you do that as a wine brand? What are you trying to do? Are there things you think you’re doing differently that more traditional wine companies haven’t done and what could they learn from what you’re doing?
C: We are learning from nobody. We decided to start a wine brand — 18 months in the making — but we are a mobile-first company. We are social media-driven, e-commerce. We don’t have a tasting room. We also don’t have a single vineyard that we work with. I hate using this word, but we’re not confined to just one vineyard. The way we’re set up is we find vineyards and winemakers in places that make good wine and we say, “Hey, we’ll give you a clean slate. We already love your wine and what you do. Let’s see where we could take it. We want a cousin of this, we want you to express your creativity, your imagination.” Right now, our winemaker for Pinot and Chardonnay is Chase from L’Angolo, because we love him. We love what he does. And then we have Syrah coming from Hazelfern, which is down the road, and he makes amazing Pinot and Chard, but we really felt like we wanted to see where he could take Syrah. So we got a great one from Walla Walla, and he’s in the process of making them now. And I went over there, it is such an amazing thing to be able to dive into like different varietals with a guy that you think is an expert on it but that also has a great story and is a great dude. And then, right before the fires out here, we picked our blanc de blancs grapes for bubbles in three years. I am so excited. I brought my youngest daughters out there and they had handfuls of grapes just crushing them. That is why we’re different. Everything we do has to be social media-driven. We don’t have a tasting room. Obviously, we would like one in the future, depending on how much we make. But right now, we don’t make enough for that to justify. And so we’re constantly evolving with this. We’re constantly trying to reach people. And give props to other winemakers and other vineyards that have inspired us to be amazing. We’re not saying ours is better. We’re saying we’re just like the cousin of somebody you already liked. I use it as collaborations. If you like a Jordan, the regular Air One Michael Jordan shoe, but all of a sudden you’d like it in a different colorway, that’s exciting. You may have two new pairs of shoes in your closet.
A: Was it always your desire to do Oregon first? When did you decide, “OK, I want to start a winery and a wine label?”
C: It happened after I retired, I sat down with Jake and Chase. And I think for me, Chase, as a winemaker, I wanted to get his perspective. “Hey, is this exciting to you? Is this something that you think other winemakers would want to do? If I asked you over a great meal, what kind of grapes do you want to work with?” His brand tastes one way. That’s his interpretation. But when you get two or three different people tasting and mixing and matching, the palate completely changes. And that’s what was exciting to him. Seeing where he could take his grapes to show the versatility of his winemaking, of his grapes, of the terroir. I don’t want to say I hate using that word because it sounds so smart, but for me, he’s done amazing things for Chosen. If you taste Chosen and then L’Angolo you’d be like, “This is from the same plot of land? This is from the same vineyard?” But both of them are equally good. It just depends on what you like. But, again, that’s the conversation. The whole point is to create that conversation with somebody that you love. “Wow. This is a little more oaky. I wonder, is this new French barrel? Is that old French barrel? Did he boil the barrel? Did he put this in a clay pot?” All of these conversations are things that are connectors that we love being able to bring to the table. But literally after I had a conversation with him he was excited. We hugged it out and then we started this process of figuring out what our palate was going to be, how it’s going to evolve, do we want this drinkable now, do we want to lay down, or do we want a mix of both? And that’s really kind of the fun part of going through all the barrels and being a little bit of this, a little bit of that, and then you let the winemaker go do his mad scientist stuff. I don’t know how he does what he does. I could tell him, I just want a little pepper. He goes, give me a second. Boom. Puts a little bit of this. Oh, this is peppery now.
A: What did you decide? When you were going through it, did you decide you want it drinkable now? Did you decide half and half? And what was the rationale for whatever decision you came up with?
C: We decided we want to do half and half. Because of our demographic and the people, we want to be able to drink our wine now. We want them to go on this journey with us. So our biggest thing is, buy two bottles. If you can, buy one now, drink it when you have a special occasion, drink it on a Tuesday, drink it and remember it. And then let us sit for two or three years, because it is going to age really well. It’s only a 2018, so this Pinot is going to age really well. It shocked me, too. I opened up a 1999 Beaux Freres and I was shocked that a 21-year-old Pinot from the Willamette Valley was tasting that delicious. So it gives us hope that if you do want to lay it down, it is going to mature. It is going to be able to do that, but if you want to drink it now, which a lot of millennials — and I’m a millennial, I’m only 37 — want that drink now. But I think the more that people roll with us and listen to us about what to do with our wine, it’s going to be exciting that you can drink it every year with your friends but then see the evolution of our palate and see the evolution of our brand. Coming on this journey with us is really what we’re trying to talk about. So every year, we’ll open up that same bottle of white and see how it’s evolved.
A: Do you plan on continuing to make, for years to come, this Pinot, this Chardonnay, potentially this Syrah, and also expand? Or do you think that, because you have this ability to go to different vineyards and winemakers, that may be what Chosen Family is? For a few years you’re making this Pinot and this Chardonnay, and then five years later, you’re making Russian River or something? Have you thought about what that looks like?
C: Super thought about it. I think about it all the time, and I think business is going to dictate how far we can go. What’s amazing is right now, we have people in Italy looking for Nebbiolo, Barolo, Barbaresco. I get goosebumps thinking about it. I have friends in Australia looking at Shiraz, looking at things that they’re doing down there. We are planning trips to go to Walla Walla, Wash., which I think is the most underrated wine area in America. I think for me, if you go to Walla Walla, Wash., you have Cabernet, which is underrated, Syrah is absolutely amazing. I think one thing that people don’t drink as much now is Merlot, but I think amazing Merlot is absolutely delicious.
A: That’s one movie’s fault.
C: Basically. And so for us, right now, Chase is obviously our winemaker and unless something happens to his vineyard, he’s in for full-time. And that Hazelfern, as long as he’s able to do it with his time and his business, he’s in full-time. So every year, we’re going to be evolving with different winemakers but that doesn’t mean that we can’t go to California, we can’t go to Paso Robles and make another Pinot and Chardonnay from Paso Robles with a different winemaker. And that is why, again, it encompasses the name Chosen Family. We’re not going to just the big brand name places. We are going to the mom-and-pop places, the people who are making delicious wine that is going to be a small batch, and it is going to be maybe 50 cases, maybe a 100 cases, maybe 200 max, but we’re not putting out 10,000 cases like that. We just don’t feel like you’re going to get that quality. So come with us on the journey, because maybe one year, we may do a rosé and then the next year we say, we don’t want to do a rosé, or we’ll do a rosé with bubbles. We have that ability based on who we are. Maybe we do two Chardonnays. Maybe we get grapes from a different area in Oregon where now people can taste a difference between the Dundee Hills and Eola-Amity. That’s very cool. That’s what’s exciting to me. Where do we want to go? But the winemakers dictate that to us. They go, “Man, I would love to have some of the rocks raw.” OK. “How can we get grapes? Let’s go up there and meet some of the people who own the vineyards, who harvest the grapes and let’s go create a relationship so that we can get the best grapes and make an amazing product.”
A: That’s awesome. I’d be remiss if I didn’t ask you, because of everything we’re dealing with in the country right now with Covid. When new brands launch, especially wine, one of the biggest initial marketing strategies is, you’re definitely focusing a lot on social, which I think is insanely smart, but a lot of people think restaurants are one of the best ways to get introductions. Obviously, restaurants in America are struggling right now. Was that part of your initial plan, and did you have to change? Or was that never part of your plan? How are you adapting to the fact that probably introducing people to Chosen Family through restaurants, at least for the foreseeable future, isn’t going to be something that happens that often?
C: I think for us, we have great relationships. First of all: Everyone support your local businesses. I think people don’t understand how important the restaurant industry is to an ecosystem of people. And so for me, especially in Portland, you live in Brooklyn, the food scene is everything here. We are constantly seeing new food scenes and so many have been affected by Covid. And so, for us, obviously we would love to have it in a restaurant, but because this first year we’re only making 125 cases, we weren’t being able to hand it out and be able to continually buy grapes for the next year or two. Once we produce, I would say, 200 Chardonnay, 200, 300 Pinot, maybe 100 bubbles, now we can start to put our wine in certain places. And so that is kind of the thing for us. We don’t want them in every restaurant, but restaurants that we’ve actually gone to, where we know the owner, we know the head chef, we spent time there, we feel the vibe, we know them personally, that’s where we want our wine.
A: Makes sense. Right now, if someone wanted to find the wine, would they just find it on the website?
C: At chosenfamilywines.com and then stay attached to us on Instagram, if you can. We’re going to update and go to Facebook also. It’s been interesting because I have about 20 papers of just notes. Social media is such a powerful tool, especially for a growing business. You follow LeBron, and he actually posted my wine yesterday and he called me. I didn’t ask him to do that. I don’t ask anybody to ever post my wine. I do it because, and they know it, because of how much I love it and because they are my friends that have inspired me to be better and to put out a product that people can trust. And so I called him and I was like, “I appreciate you.” And I called Allie Clifton, who was on my podcast. She opened it with her mother from Ohio. And they were like, “Well, we usually don’t like Pinots so don’t be upset.” And all of a sudden, they’re like, “We’re buying two bottles right now. We didn’t even know Pinot could taste like that.” And I wanted to cry, because, for me being in this industry after playing basketball my whole life, and I’ve had some great help from my partners, but this is the first time I get to be artistic. It’s the first time my taste and our taste is put on the forefront. This is an opinion-based business. If you don’t like it, it’s your opinion, but we’re not going to argue about it. But I promise you that people are going to like it if they give it a chance.
A: I mean, I’m excited just hearing you talk about it.
C: I wouldn’t be this way if I hadn’t been inspired by others. I talk about that 99 Beaux Freres, I had a Melka Metisse, it was ridiculous. I had a Rex Hill 90. And obviously I stick a lot to Oregon but I have to see what people are doing so that I can push myself, so that we can push ourselves as a business. But then I’m excited to take this trip, once basketball season is over, to Washington, and just dive into that culture and dive into what these people have been doing to be so successful in making delicious wine. And it’s super, the bug. If you had a picture, you would see I have my championship ring. I have my beer, which is like an IPA that comes out once a year for charity. And then my two wine bottles. It’s some of the proudest things I’ve ever done. It’s serious, on my mantle. It’s been a journey. It’s hard work, but it’s the biggest labor of love that I’ve had, and this is just great. I could talk wine all day.
A: I don’t want to keep you too much, but I have to ask you two more questions. Obviously. you’re drinking lots of Chosen Family, which you should be, but what else are you drinking right now? Is there anything else that you discovered? I think you’re going to make someone on my staff extremely happy with your comment about Walla Walla, who’s been shouting about it to us forever. That it’s something that no one else is talking about. So I think that that’s a good pro tip, but what else have you been drinking recently that’s really exciting that people need to know?
C: Champagne. Listen, people’s perception of Champagne is so underrated. All they think about when they think of Champagne is Moet and Veuve. Congratulations to those two businesses. But let me tell you people, go to your store, your wine store, and go try other types of Champagne. People are doing amazing, amazing things. I taste wine a lot. I keep the bottles that I love up above my refrigerator, and I’m running out of room because most of them are Champagne bottles because I’m like, “How does this taste like this?” What is this? People getting to know me as, if I don’t know something, I don’t have a sense of pride where I won’t say, “How do they do this?” or, “How can we emulate this?” or, “Where is this?” And I’m trying to learn all the time so I can put the best product out there. And so I’m drinking a lot of Syrah right now. I tried two or three bottles last night from the Rhône region because I need to see the flavor profile. I’ve had a lot of Walla Walla, Wash. I’ve gone from Syrah that tastes like a Pinot, to a Syrah that tastes like straight bell pepper. I would love to see where we can challenge the traditional, but also give it the respect that it’s due, when it comes to Syrah. And I try to do that with every type of wine that we work with. Chase, our winemaker, is really good. He makes a great Barolo. And so I’m starting to get into Italians now. So I have to pick my days of what I’m drinking, or else I just want to drink it all. But those are the things that I’m really kind of just crushing at my house right now.
A: That’s awesome. It’s funny, Champagne is this thing where some people in the wine industry, especially somms, are really obsessed with it. And then you have the huge brands that have created a different thing than it is. But I recently also went to Champagne, also just because it’s so expensive. It is crazy, you’re like, “Wow, how does this taste different than any other sparkling I’ve ever had?”
C: Let’s say you like Champagne, but your budget doesn’t dictate that you could spend $140 on four glasses. Two people are doing amazing sparkling wine out in Oregon for good prices. I have a bottle up there doing amazing things. I think our bottle was $55, $60. And I’m like, this is great. This is great for not entry-level but this is a very solid bottle of Champagne, or sparkling wine, for that price that’s justifiable to me.
A: That’s awesome. Last question, you are obviously a professional athlete. I’m a very competitive person, although I was never good enough to be a professional athlete, but I’m very competitive. I would assume you are very competitive in a lot of things in your life, being a professional athlete. There is another professional athlete that lives in your city that has also released a wine label. You and CJ [McCollum] have any rivalry there?
C: No, no, no, no, no. CJ and I have had plenty of conversations, and the thing is that if you look at the big picture, there’s no competition between us, because we are two young African American men in 2020 with our own wine labels. We are slowly putting a new perspective into this business, which I think is better for all of us. What he does motivates me to do better in my wine. And I’ve tasted his wine, I think his wine is really good. I think Adelsheim makes good wine. They’ve been doing it for 30, 40 years, so he’s with the OGs for me. I had to stay true to my truth with my friends and my crew. And the way we’re doing business, I don’t know if it’s ever been done before. I’m not in competition. because all I’m doing is trying to showcase people who I already support. My competition is me. and how can I get people’s wine that I love because most people, if you’re out of Oregon, you wouldn’t have heard of Hazelfern. With me, I’m able to be a megaphone for people doing amazing things all around the world, the country, our region. And I’m excited for that. I’m excited to have people in Brooklyn try something from Oregon that they wouldn’t know unless they came wine tasting out here.
A: Totally. Channing, this has been an awesome conversation. I’m excited. I’m hoping people listening are excited to try Chosen Family as well. What you’re doing is really cool, next time you’re in New York, let me know. In Brooklyn, we’ll go drink some wine together.
C: If people want to get on the newsletter, we release our wine early to people on the newsletter. So [email protected]. If you sign up for that newsletter, it’ll keep you up to date. It’ll tell you what we’re doing. We are social media-driven, so you’re going to see our journey. You’re going to see what we do all the time so that we can gain your trust. You’re going to see that I’m squishing the grapes — I don’t know the technical term for it. You’re going to see that I’m tasting the juice as it’s pressed. You’re going to see that journey with our crew and our relationships that we build and in the different places.
A: That’s awesome. It’s chosenfamilywines.com If they just want to go in and they’re convinced to buy a bottle and then [email protected] email to sign up for the newsletter. Thank you for taking time on a Friday morning to chat with me about wine.
A: Thanks so much for listening to the VinePair Podcast. If you enjoy listening to us every week, please leave us a review or rating on iTunes, Stitcher, Spotify, or wherever it is that you get your podcasts. It really helps everyone else discover the show. Now, for the credits. VinePair is produced and hosted by Zach Geballe, Erica Duecy and me: Adam Teeter. Our engineer is Nick Patri and Keith Beavers. I’d also like to give a special shout-out to my VinePair co-founder Josh Malin and the rest of the VinePair team for their support. Thanks so much for listening and we’ll see you again right here next week.
Ed. note: This episode has been edited for length and clarity.
The article Next Round: NBA Champion Channing Frye on Falling in Love With Wine and Launching Chosen Family Wines appeared first on VinePair.
source https://vinepair.com/articles/chosen-family-wines-channing-frye/
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johnboothus · 4 years
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Next Round: NBA Champion Channing Frye on Falling in Love With Wine and Launching Chosen Family Wines
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Airing between regular episodes of the VinePair Podcast, “Next Round” explores the ideas and innovations that are helping drinks businesses adapt in a time of unprecedented change. As the coronavirus crisis continues and new challenges arise, VP Pro is in your corner, supporting the drinks community for all the rounds to come. If you have a story or perspective to share, email us at [email protected].
In this “Next Round,” VinePair CEO and co-founder Adam Teeter talks to NBA champion Channing Frye about the launch of Frye’s new wine label Chosen Family Wines, how his love of wine formed, and the up-and-coming wine regions that he is excited about.
In 2007, while he was still playing in the NBA, Frye was traded from the Knicks to the Trail Blazers, bringing him to Portland, Ore. It was in Portland that Frye was introduced to the world of wine (mainly by his mother-in-law), inspiring him to explore the expansive wine industry throughout the state of Oregon and sparking his interest in wine. Frye began bringing bottles on flights with him while traveling with the various NBA teams he played with throughout his career, and soon, he began talking wine with his teammates. While playing with the Cleveland Cavaliers, Frye and teammates such as LeBron James would even bring wines from different regions to taste and share with one another on plane rides.
After retiring from the league in 2019, Frye founded Chosen Family Wines in hopes of connecting people in different areas with the wines produced in Oregon and Washington. Chosen Family has partnered with local Oregon-based wineries L’Angolo and Hazelfern to make a Pinot Noir, Chardonnay, and Syrah, which is not yet available.
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Adam: From Brooklyn, New York, I’m Adam Teeter. And this is a VinePair Podcast “Next Round” conversation. We’re bringing you these conversations between the regularly scheduled podcast episodes in order to talk to movers and shakers in the industry, and give everyone a clear picture of what’s been happening ever since the Covid-19 crisis began today. I’m really lucky to be talking with Channing Frye, NBA champion and owner and operator of Chosen Family Wines, which just launched Monday. Channing, thank you so much for joining me.
Channing: Thank you so much for having me. This is a great opportunity to just talk some wine early in the morning.
A: Oh yeah. Where are you right now?
C: I’m in Portland, Ore. right now. I’ve been here 14 years. So when I got traded here from the Knicks. Shout-out to all the Knicks fans, there’s probably two or three left.
A: We’re embattled.
C: Yes. It’s hard at this point. You’re in the trenches now.
A: I think I’m going to become a Nets fan.
C: No, don’t do that. Stay a Knicks fan. You’ve got another 10 years till you’re good. I’m in Portland. I’ve stayed here. I met my wife here. I have four kids. And so we are entrenched in this community and this state and everything Oregon right now.
A: Amazing. I want to get into Chosen Family Wines. I think there’s so many people that are doing interesting stuff in wine right now. I’d love to hear about your journey to wine. We all get into this business in very different ways, and usually it’s not a traditional way. Was it moving to Portland in the beginning? I mean, that’s such a wine city. Or was it prior to that?
C: Before this, I grew up in Arizona, so I’m a big Corona beer and tequila guy — I still love me some good tequila. But my mother-in-law, she’s really into wine. She loves Nebbiolo. She likes Barolos. Big, big, big wines. Napa Cabs. We would go over to dinner, and we would be eating with her, and she’d bust out a bottle of wine. So I started becoming a little more curious and then when the weather’s nice in Oregon, everyone’s like, “Well, let’s go wine tasting.” So we go wine tasting and I’m like, “Holy crap, this is amazing. This is beautiful.” I’m a sucker for a great story. And most of these people who do stuff out here have amazing stories of how they got into the business, how they’ve been successful, how they make their wine, their process, how they’re different. Wine from one plot of land to another can be completely different. But when you start adding the human aspect of that, that’s really where it started getting me. Ever since then, I’ve been drinking wine, learning a little bit, drinking more wine, learning a little more. And then when I ended up playing for the Orlando Magic — that was in 2015 — my buddy, who’s my business partner now, started working at a place called L’Angolo Estate. It’s 20 acres out in the Dundee Hills of Oregon. He was like, “Channing, I know you’re not really into Pinot right now, but let me tell you, this is amazing.” And I’m like, “Send me a bottle. I trust you.” So he sent me four, and I opened it up, and I called him immediately. I didn’t know Pinot Noir could taste like this. And he goes, “Listen, dude, you caught the bug. Here’s what I want you to do.” So we started going back and forth. Wine started being my thing. Even when I went on a plane, on my NBA team, I’d bring two bottles of wine in my backpack and drink them on the plane and have conversations with the people next to me. And everyone was like, “Oh, you’re drinking? It’s two o’clock in the afternoon.” I go “Yeah, but we’re done with practice. I’m getting ready to go to dinner where I’m going to drink wine anyways. I have nothing else to do.” I’m bringing on different rosés from different areas, trying to discover what my palate was. And then I started reading magazines and just really caught the bug. Speed that up to when I got traded to the Cleveland Cavaliers with Kevin and LeBron and Tristan and JR, and all these other amazing players. I was bringing wine on the plane. I’m bringing my two little dinky bottles, and all of a sudden these guys are like, “Hey, you’re not going to bring more in for the rest of us?” And I said, “Look, there’s 14 of you. The way my budget is set up, I can’t do that.” And LeBron drinks ‘93 Sassicaia.
A: I know. I follow him on Instagram.
C: What we agreed, without saying it, is each person would bring wine from a region that they liked. So me being from Oregon and that’s what I knew, I was bringing rosés. I was bringing bubbles on a plane. I was bringing whites, different Chardonnays. And guys would be like, “I don’t like white wine.” I’d be like, “Dude, listen, you don’t know what you like, let me tell you what you like.” Now this was 2016, I was like, “Oregon Chardonnay is going to blow up. They’re making amazing, amazing wine.” And then I was giving guys Pinot and they were like, “What kind of wine is this?” I was like, “This is Pinot Noir from Oregon.” And so we’re just going back and forth. So we have Napa Cabs, and we had guys from Washington bringing in Syrahs, we have guys bringing in Italians, Burgundies, Bordeaux. It became a real camaraderie thing. And that is when the fire turned into a volcano of wine. So then when I retired, my best friend Jake came up to me and actually asked my wife first, “Hey, would Channing be interested in maybe doing wine a different way?” And she was like, “Yes, absolutely.” Well, he actually asked, “Would you mind if I borrowed him?” Because once I get something I’m like a torpedo. It just motivates me. I’m seeing something that I’m passionate about being successful. It’s the greatest feeling of all time. Then, it became what we want this one rant to be about: Who we want to work with; what do we want it to taste like; and who do we want to get into the wine gang? Not only do we want to impress people and have people say this is a good wine, but we also want to get a new demographic into the wine game. We feel like there are so many people that have been told what they like instead of just getting options from somebody that they trust. That’s where Chosen Family’s business model came after. It just comes from trust and understanding that a wine bottle is like a connector throughout my career. I’ve had so many ups and downs in basketball, and then in life everyone has ups and downs, and so what I’ve learned and what we all agree on is when I sit down with my family and friends that wine bottle, with all of us, with all my family — people bring wine bottles, whether they’re $20 or $2,000 — they just don’t bring it to impress, they bring it as a sign of gratitude. I want to share this with you. I want to share memories with you about something that is important to me or that excites me. How often do we give something to somebody to say, “I appreciate you. I appreciate this time.”? That’s what we want our wine to be about. You have this Chosen bottle, here’s the story of Channing and Jake and Chase, and they’re not saying that they’re better than anybody else, but they’re saying that these people who we work with and who make our wine inspired us to put good juice in that bottle for you.
A: That’s an awesome story. I have some questions for you based on what you’re saying. One of the ways that wine gets a bad rap is that it can be extremely elitist, that it can be a very hard thing to get into. When we were thinking about starting VinePair seven years ago that was one of the biggest reasons. It was to try to break down those barriers and create something that everyone could find interesting and find access points to. How do you do that as a wine brand? What are you trying to do? Are there things you think you’re doing differently that more traditional wine companies haven’t done and what could they learn from what you’re doing?
C: We are learning from nobody. We decided to start a wine brand — 18 months in the making — but we are a mobile-first company. We are social media-driven, e-commerce. We don’t have a tasting room. We also don’t have a single vineyard that we work with. I hate using this word, but we’re not confined to just one vineyard. The way we’re set up is we find vineyards and winemakers in places that make good wine and we say, “Hey, we’ll give you a clean slate. We already love your wine and what you do. Let’s see where we could take it. We want a cousin of this, we want you to express your creativity, your imagination.” Right now, our winemaker for Pinot and Chardonnay is Chase from L’Angolo, because we love him. We love what he does. And then we have Syrah coming from Hazelfern, which is down the road, and he makes amazing Pinot and Chard, but we really felt like we wanted to see where he could take Syrah. So we got a great one from Walla Walla, and he’s in the process of making them now. And I went over there, it is such an amazing thing to be able to dive into like different varietals with a guy that you think is an expert on it but that also has a great story and is a great dude. And then, right before the fires out here, we picked our blanc de blancs grapes for bubbles in three years. I am so excited. I brought my youngest daughters out there and they had handfuls of grapes just crushing them. That is why we’re different. Everything we do has to be social media-driven. We don’t have a tasting room. Obviously, we would like one in the future, depending on how much we make. But right now, we don’t make enough for that to justify. And so we’re constantly evolving with this. We’re constantly trying to reach people. And give props to other winemakers and other vineyards that have inspired us to be amazing. We’re not saying ours is better. We’re saying we’re just like the cousin of somebody you already liked. I use it as collaborations. If you like a Jordan, the regular Air One Michael Jordan shoe, but all of a sudden you’d like it in a different colorway, that’s exciting. You may have two new pairs of shoes in your closet.
A: Was it always your desire to do Oregon first? When did you decide, “OK, I want to start a winery and a wine label?”
C: It happened after I retired, I sat down with Jake and Chase. And I think for me, Chase, as a winemaker, I wanted to get his perspective. “Hey, is this exciting to you? Is this something that you think other winemakers would want to do? If I asked you over a great meal, what kind of grapes do you want to work with?” His brand tastes one way. That’s his interpretation. But when you get two or three different people tasting and mixing and matching, the palate completely changes. And that’s what was exciting to him. Seeing where he could take his grapes to show the versatility of his winemaking, of his grapes, of the terroir. I don’t want to say I hate using that word because it sounds so smart, but for me, he’s done amazing things for Chosen. If you taste Chosen and then L’Angolo you’d be like, “This is from the same plot of land? This is from the same vineyard?” But both of them are equally good. It just depends on what you like. But, again, that’s the conversation. The whole point is to create that conversation with somebody that you love. “Wow. This is a little more oaky. I wonder, is this new French barrel? Is that old French barrel? Did he boil the barrel? Did he put this in a clay pot?” All of these conversations are things that are connectors that we love being able to bring to the table. But literally after I had a conversation with him he was excited. We hugged it out and then we started this process of figuring out what our palate was going to be, how it’s going to evolve, do we want this drinkable now, do we want to lay down, or do we want a mix of both? And that’s really kind of the fun part of going through all the barrels and being a little bit of this, a little bit of that, and then you let the winemaker go do his mad scientist stuff. I don’t know how he does what he does. I could tell him, I just want a little pepper. He goes, give me a second. Boom. Puts a little bit of this. Oh, this is peppery now.
A: What did you decide? When you were going through it, did you decide you want it drinkable now? Did you decide half and half? And what was the rationale for whatever decision you came up with?
C: We decided we want to do half and half. Because of our demographic and the people, we want to be able to drink our wine now. We want them to go on this journey with us. So our biggest thing is, buy two bottles. If you can, buy one now, drink it when you have a special occasion, drink it on a Tuesday, drink it and remember it. And then let us sit for two or three years, because it is going to age really well. It’s only a 2018, so this Pinot is going to age really well. It shocked me, too. I opened up a 1999 Beaux Freres and I was shocked that a 21-year-old Pinot from the Willamette Valley was tasting that delicious. So it gives us hope that if you do want to lay it down, it is going to mature. It is going to be able to do that, but if you want to drink it now, which a lot of millennials — and I’m a millennial, I’m only 37 — want that drink now. But I think the more that people roll with us and listen to us about what to do with our wine, it’s going to be exciting that you can drink it every year with your friends but then see the evolution of our palate and see the evolution of our brand. Coming on this journey with us is really what we’re trying to talk about. So every year, we’ll open up that same bottle of white and see how it’s evolved.
A: Do you plan on continuing to make, for years to come, this Pinot, this Chardonnay, potentially this Syrah, and also expand? Or do you think that, because you have this ability to go to different vineyards and winemakers, that may be what Chosen Family is? For a few years you’re making this Pinot and this Chardonnay, and then five years later, you’re making Russian River or something? Have you thought about what that looks like?
C: Super thought about it. I think about it all the time, and I think business is going to dictate how far we can go. What’s amazing is right now, we have people in Italy looking for Nebbiolo, Barolo, Barbaresco. I get goosebumps thinking about it. I have friends in Australia looking at Shiraz, looking at things that they’re doing down there. We are planning trips to go to Walla Walla, Wash., which I think is the most underrated wine area in America. I think for me, if you go to Walla Walla, Wash., you have Cabernet, which is underrated, Syrah is absolutely amazing. I think one thing that people don’t drink as much now is Merlot, but I think amazing Merlot is absolutely delicious.
A: That’s one movie’s fault.
C: Basically. And so for us, right now, Chase is obviously our winemaker and unless something happens to his vineyard, he’s in for full-time. And that Hazelfern, as long as he’s able to do it with his time and his business, he’s in full-time. So every year, we’re going to be evolving with different winemakers but that doesn’t mean that we can’t go to California, we can’t go to Paso Robles and make another Pinot and Chardonnay from Paso Robles with a different winemaker. And that is why, again, it encompasses the name Chosen Family. We’re not going to just the big brand name places. We are going to the mom-and-pop places, the people who are making delicious wine that is going to be a small batch, and it is going to be maybe 50 cases, maybe a 100 cases, maybe 200 max, but we’re not putting out 10,000 cases like that. We just don’t feel like you’re going to get that quality. So come with us on the journey, because maybe one year, we may do a rosé and then the next year we say, we don’t want to do a rosé, or we’ll do a rosé with bubbles. We have that ability based on who we are. Maybe we do two Chardonnays. Maybe we get grapes from a different area in Oregon where now people can taste a difference between the Dundee Hills and Eola-Amity. That’s very cool. That’s what’s exciting to me. Where do we want to go? But the winemakers dictate that to us. They go, “Man, I would love to have some of the rocks raw.” OK. “How can we get grapes? Let’s go up there and meet some of the people who own the vineyards, who harvest the grapes and let’s go create a relationship so that we can get the best grapes and make an amazing product.”
A: That’s awesome. I’d be remiss if I didn’t ask you, because of everything we’re dealing with in the country right now with Covid. When new brands launch, especially wine, one of the biggest initial marketing strategies is, you’re definitely focusing a lot on social, which I think is insanely smart, but a lot of people think restaurants are one of the best ways to get introductions. Obviously, restaurants in America are struggling right now. Was that part of your initial plan, and did you have to change? Or was that never part of your plan? How are you adapting to the fact that probably introducing people to Chosen Family through restaurants, at least for the foreseeable future, isn’t going to be something that happens that often?
C: I think for us, we have great relationships. First of all: Everyone support your local businesses. I think people don’t understand how important the restaurant industry is to an ecosystem of people. And so for me, especially in Portland, you live in Brooklyn, the food scene is everything here. We are constantly seeing new food scenes and so many have been affected by Covid. And so, for us, obviously we would love to have it in a restaurant, but because this first year we’re only making 125 cases, we weren’t being able to hand it out and be able to continually buy grapes for the next year or two. Once we produce, I would say, 200 Chardonnay, 200, 300 Pinot, maybe 100 bubbles, now we can start to put our wine in certain places. And so that is kind of the thing for us. We don’t want them in every restaurant, but restaurants that we’ve actually gone to, where we know the owner, we know the head chef, we spent time there, we feel the vibe, we know them personally, that’s where we want our wine.
A: Makes sense. Right now, if someone wanted to find the wine, would they just find it on the website?
C: At chosenfamilywines.com and then stay attached to us on Instagram, if you can. We’re going to update and go to Facebook also. It’s been interesting because I have about 20 papers of just notes. Social media is such a powerful tool, especially for a growing business. You follow LeBron, and he actually posted my wine yesterday and he called me. I didn’t ask him to do that. I don’t ask anybody to ever post my wine. I do it because, and they know it, because of how much I love it and because they are my friends that have inspired me to be better and to put out a product that people can trust. And so I called him and I was like, “I appreciate you.” And I called Allie Clifton, who was on my podcast. She opened it with her mother from Ohio. And they were like, “Well, we usually don’t like Pinots so don’t be upset.” And all of a sudden, they’re like, “We’re buying two bottles right now. We didn’t even know Pinot could taste like that.” And I wanted to cry, because, for me being in this industry after playing basketball my whole life, and I’ve had some great help from my partners, but this is the first time I get to be artistic. It’s the first time my taste and our taste is put on the forefront. This is an opinion-based business. If you don’t like it, it’s your opinion, but we’re not going to argue about it. But I promise you that people are going to like it if they give it a chance.
A: I mean, I’m excited just hearing you talk about it.
C: I wouldn’t be this way if I hadn’t been inspired by others. I talk about that 99 Beaux Freres, I had a Melka Metisse, it was ridiculous. I had a Rex Hill 90. And obviously I stick a lot to Oregon but I have to see what people are doing so that I can push myself, so that we can push ourselves as a business. But then I’m excited to take this trip, once basketball season is over, to Washington, and just dive into that culture and dive into what these people have been doing to be so successful in making delicious wine. And it’s super, the bug. If you had a picture, you would see I have my championship ring. I have my beer, which is like an IPA that comes out once a year for charity. And then my two wine bottles. It’s some of the proudest things I’ve ever done. It’s serious, on my mantle. It’s been a journey. It’s hard work, but it’s the biggest labor of love that I’ve had, and this is just great. I could talk wine all day.
A: I don’t want to keep you too much, but I have to ask you two more questions. Obviously. you’re drinking lots of Chosen Family, which you should be, but what else are you drinking right now? Is there anything else that you discovered? I think you’re going to make someone on my staff extremely happy with your comment about Walla Walla, who’s been shouting about it to us forever. That it’s something that no one else is talking about. So I think that that’s a good pro tip, but what else have you been drinking recently that’s really exciting that people need to know?
C: Champagne. Listen, people’s perception of Champagne is so underrated. All they think about when they think of Champagne is Moet and Veuve. Congratulations to those two businesses. But let me tell you people, go to your store, your wine store, and go try other types of Champagne. People are doing amazing, amazing things. I taste wine a lot. I keep the bottles that I love up above my refrigerator, and I’m running out of room because most of them are Champagne bottles because I’m like, “How does this taste like this?” What is this? People getting to know me as, if I don’t know something, I don’t have a sense of pride where I won’t say, “How do they do this?” or, “How can we emulate this?” or, “Where is this?” And I’m trying to learn all the time so I can put the best product out there. And so I’m drinking a lot of Syrah right now. I tried two or three bottles last night from the Rhône region because I need to see the flavor profile. I’ve had a lot of Walla Walla, Wash. I’ve gone from Syrah that tastes like a Pinot, to a Syrah that tastes like straight bell pepper. I would love to see where we can challenge the traditional, but also give it the respect that it’s due, when it comes to Syrah. And I try to do that with every type of wine that we work with. Chase, our winemaker, is really good. He makes a great Barolo. And so I’m starting to get into Italians now. So I have to pick my days of what I’m drinking, or else I just want to drink it all. But those are the things that I’m really kind of just crushing at my house right now.
A: That’s awesome. It’s funny, Champagne is this thing where some people in the wine industry, especially somms, are really obsessed with it. And then you have the huge brands that have created a different thing than it is. But I recently also went to Champagne, also just because it’s so expensive. It is crazy, you’re like, “Wow, how does this taste different than any other sparkling I’ve ever had?”
C: Let’s say you like Champagne, but your budget doesn’t dictate that you could spend $140 on four glasses. Two people are doing amazing sparkling wine out in Oregon for good prices. I have a bottle up there doing amazing things. I think our bottle was $55, $60. And I’m like, this is great. This is great for not entry-level but this is a very solid bottle of Champagne, or sparkling wine, for that price that’s justifiable to me.
A: That’s awesome. Last question, you are obviously a professional athlete. I’m a very competitive person, although I was never good enough to be a professional athlete, but I’m very competitive. I would assume you are very competitive in a lot of things in your life, being a professional athlete. There is another professional athlete that lives in your city that has also released a wine label. You and CJ [McCollum] have any rivalry there?
C: No, no, no, no, no. CJ and I have had plenty of conversations, and the thing is that if you look at the big picture, there’s no competition between us, because we are two young African American men in 2020 with our own wine labels. We are slowly putting a new perspective into this business, which I think is better for all of us. What he does motivates me to do better in my wine. And I’ve tasted his wine, I think his wine is really good. I think Adelsheim makes good wine. They’ve been doing it for 30, 40 years, so he’s with the OGs for me. I had to stay true to my truth with my friends and my crew. And the way we’re doing business, I don’t know if it’s ever been done before. I’m not in competition. because all I’m doing is trying to showcase people who I already support. My competition is me. and how can I get people’s wine that I love because most people, if you’re out of Oregon, you wouldn’t have heard of Hazelfern. With me, I’m able to be a megaphone for people doing amazing things all around the world, the country, our region. And I’m excited for that. I’m excited to have people in Brooklyn try something from Oregon that they wouldn’t know unless they came wine tasting out here.
A: Totally. Channing, this has been an awesome conversation. I’m excited. I’m hoping people listening are excited to try Chosen Family as well. What you’re doing is really cool, next time you’re in New York, let me know. In Brooklyn, we’ll go drink some wine together.
C: If people want to get on the newsletter, we release our wine early to people on the newsletter. So [email protected]. If you sign up for that newsletter, it’ll keep you up to date. It’ll tell you what we’re doing. We are social media-driven, so you’re going to see our journey. You’re going to see what we do all the time so that we can gain your trust. You’re going to see that I’m squishing the grapes — I don’t know the technical term for it. You’re going to see that I’m tasting the juice as it’s pressed. You’re going to see that journey with our crew and our relationships that we build and in the different places.
A: That’s awesome. It’s chosenfamilywines.com If they just want to go in and they’re convinced to buy a bottle and then [email protected] email to sign up for the newsletter. Thank you for taking time on a Friday morning to chat with me about wine.
A: Thanks so much for listening to the VinePair Podcast. If you enjoy listening to us every week, please leave us a review or rating on iTunes, Stitcher, Spotify, or wherever it is that you get your podcasts. It really helps everyone else discover the show. Now, for the credits. VinePair is produced and hosted by Zach Geballe, Erica Duecy and me: Adam Teeter. Our engineer is Nick Patri and Keith Beavers. I’d also like to give a special shout-out to my VinePair co-founder Josh Malin and the rest of the VinePair team for their support. Thanks so much for listening and we’ll see you again right here next week.
Ed. note: This episode has been edited for length and clarity.
The article Next Round: NBA Champion Channing Frye on Falling in Love With Wine and Launching Chosen Family Wines appeared first on VinePair.
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