New York lifestyle photos & all denim flat and detail photos by Velvet Sea Media; San Francisco lifestyle photos by Matthew Reamer; Seattle lifestyle photos by Thomas Akin; Los Angeles & Chicago lifestyle by Sean Klingelhoefer; animations by Studio 30
What does a year of wear and tear look like on a pair of jeans? If they’re Nudie jeans, really good.
Don’t believe? Peep the finale of the Swedish brand’s #breakingdenim campaign: five guys, five cities, five pairs of jeans, one year.
Here is post #1. This is post 2, with full documentation of a year in the field.
Travis Gumbs (left) and Joshua Kissi—two of our favorite photographers, stylists, travel journalists, fashion historians and the masterminds behind globally influential men’s interest blog Street Etiquette—are always up to something.
This time around, it’s a travelogue/lookbook in cahoots with Australian brand Zanerobe (progenitors of some of the best jogger pants in the biz, along with next-level shirts, shorts, jackets and more). The photographic essay, titled On the Road, took them out of their standard stomping ground of New York, and up the West Coast—hitting Los Angeles, Portland and our hometown of Seattle along the way.
Keep reading to see the results, and to shop selected items from Zanerobe’s ‘ZNRB’ fall collection.
During his time in Seattle, Nathan Quiroga has made some noise, left some marks, hung a gold record on his wall, and changed his life top to bottom in order to hit the ambitious goals he set for himself.
As he prepares to make another drastic change, uprooting his life (and his current band, a melodic, meditative, ’60s psychedelia-tinged power duo called Iska Dhaaf) in order to take a leap of faith in New York City, we caught up with the songwriter / stage-climber / rapper / author / multi-instrumentalist for a Q&A in his Seattle apartment—which had already begun to fill up with moving boxes.
Keep reading for some wise words about hard work, being yourself, and the dedication it takes to follow your instincts (whether it makes practical sense to do so or not).
Today is Earth Day—and it’s no joke. Proposed by peace activists and sanctioned at the United Nations in 1970, it was the idea that spawned the modern-day environmentalism movement as we know it. Now purportedly the largest secular holiday in the world, Earth Day gives hundreds of millions of people around the globe a good reason to take a moment and assess how they interact with their surroundings.
In honor of this momentous occasion, we pulled five eco-friendly items that will help you do your part year-round—and juxtaposed them with photos taken over the weekend in and around Olympic National Forest, one of North America’s largest temperate rain forests and just a stone’s throw from our hometown of Seattle.
Keep reading to learn about recycled-bottle board shorts, headphones that actually improve hearing, and more.
For Episode One of THE SNEAKER PROJECT: SNEAKERS IN YOUR CITY, we asked Seattle hip-hop legends Thig Nat and Prometheus Brown (aka Geo Quibuyen) to show us the best that their hometown (which happens to be Nordstrom’s hometown, too) has to offer.
Get a ground-level glimpse of the Emerald City in the short video above, and keep reading for a Q&A with Thig and Geo, behind-the-scenes photos, and a closer look at their favorite spots around town (as well as those sneakers they’re sporting).
As we may have mentioned before, the exclusive clothing brands our very own, in-house design teams create are nothing short of fantastic. We recently tried some items on for size from Nordstrom-exclusive brand Wallin & Bros.—and found timeless menswear staples boasting quality fabrics, an ideal fit (trim but not tight), and appealing price tags, to boot.
We decided Wallin & Bros. could easily outfit you for a full week at work, so continue reading for five days of office-ready looks featuring our own exclusive brand.
Our study in Fall contrast continues with clean-cut prep, worn-in leather, streamlined stripes, and woodsy plaid from some of our favorite Designer Collections. Photographed at Kubota Garden, a 20-acre sanctum of lush pines nestled amongst the stark pavement of south Seattle. [See part 1 of this series.]
Style Profiles. In honor of our twice-a-year Men’s Shop Catalog dropping this month, we decided to profile 6 real men of style and substance. Here, cool-under-pressure chef Shaun McCrain.
Every man should know his way around the kitchen: how to take over the tongs at a friend’s barbecue, pull off your grandma’s family-secret marinara, whip up a chivalrous morning-after omelette…you know—the basics.
Professional chefs like Shaun McCrain, on the other hand, can turn the simple act of eating food into a mind-altering experience. Visit McCrain’s Seattle restaurant, Book Bindery, and although the humble maestro insists his MO is simplicity, the five-way flavor combinations in his modern twists on comfort food are enough to induce a quadruple take—and general feelings of astonished well-being.
We spoke to chef McCrain about paying dues in Paris and New York, design principles as applied to plating, and real-life kitchen tips that every man can use.
FARM TO TABLE. “I grew up in the Pacific Northwest. We lived on a small farm, raised our own meat, had a lot of vegetables. I was always around food without realizing it. My dad doesn’t cook. He was like, ‘I’ll just let Shaun do it, and if he messes up, we have more we can go pick.’”
TRIAL & ERROR. “Book smarts help you understand what you’re doing. Street smarts get your hands and body moving in the right direction. It’s hard to be able to physically do what you’ve read. You’ve gotta burn some things before you figure out how to cook them right.”
AMERICAN IN PARIS. “I sent my résumé to what I thought were the top 20 restaurants in Paris and got four responses. Three of them being, ‘Sorry, we don’t have room,’ and one being, ‘Sure, show up, work for free.’ That was my foot in the door.”
LIVE AND LEARN. “I left Seattle thinking I knew everything. I was 19 or 20 years old. I went to a bigger city, a nicer restaurant, and realized how much I didn’t know. It was very humbling…but I decided that if I really want to progress and learn, that I need to constantly be humbled—so I can learn from the best.”
FIRST IMPRESSIONS. “Plating and presentation are important, because they’re the first thing a person sees. I like to do bright colors, clean lines, something that’s very appealing to the eye. And then, when you do take that first bite—it should taste even better than it looks.”
CONTRAST AND COMPLEMENT. “I think items should complement each other. It’s a lot about textures, so if you have one thing that’s soft, then I want something else that’s gonna bring some crunch…a little burst of pickled onion, or a crispy crouton.”
WHY I LOVE MY JOB. “The craziness of it. Every day is different. You don’t know if the truck carrying your lamb up from Oregon broke down, and you’re scrambling to find a replacement, or your dishwasher breaks, or you have a high-profile guest coming in who you know likes to eat certain things. So it sparks that fuel, that drive of always keeping busy, always trying to stay on top. It’s easy to fall behind in the kitchen unless you have that ‘stay on top of it’ kind of attitude.”
THE BEST THING I EVER ATE. “It was at a Japanese restaurant in New York, called Masa. Simple sushi rice, rolled in shaved Italian white truffle, with just a pinch of fresh-grated yuzu and a little salt. Just simplicity at its best, but the ingredients were prepared perfectly.”
MY MORNING ROUTINE. “A cup of coffee…and maybe a Pop-Tart. Strawberry. Frosted. I spend all day walking around tasting things; it kind of curbs your appetite. [The staff and I] don’t sit down and eat a family meal until about 4:00. So in the morning, I just need to put something in me, whether it’s sugar or coffee or whatnot.”
WHAT TO PACK FOR LUNCH. “When I think of lunch, I always think of sandwiches. They don’t need to be boring. Go to the store, and buy some great charcuterie and good bread. Most of the time, those items are sold in portions that are more than one sandwich worth, so you’ll have enough for a couple days—or a very large sandwich.”
THE SECRET TO A GOOD SANDWICH. “The bread. The crust…whether it’s more of a rustic style with pieces of grain, or if it’s just a nice, crisp baguette that kind of snaps in your mouth when you eat it.”
HOW TO IMPRESS A DINNER DATE. “First, find out what they like. Nowadays, there are so many dietary restrictions, food allergies. Subtly figure out. Ask questions. Have an idea, rather than going in like, ‘Hey, I like steak, so I’m gonna cook steak’—and then finding out she’s pescatarian. That’s a date that’s not gonna end well.”
AND IF YOU BLOW IT… “Part of learning and growing with someone is making those mistakes. It could be the best meal they’ve ever had, or it could be terrible—but the whole experience of going through the process of doing something for someone is what it should be about.”
— — —
Next time you’re in Seattle, be sure to sample Shaun’s work at Book Bindery.
(We recommend the steak. And the duck.
And definitely the Stumptown-coffee semifreddo.)
We can all agree that traditional film photography is a near-lost art that must be preserved. However, it’s only through the wonder of cell phones and Instagram that we’re able to bring you a glimpse of our latest Men’s Shop video as it unfolds.