The Weekend Edit
Seen and Saved from this past week
Hi guys! Happy Sunday.
This week I’ve been thinking a lot about this post on how as a woman, you intuit on the years you lean into and expand your career, and when to calibrate, assess and shift presence. The critical part is learning to read the season you’re in: to know when it’s time to push forward, build, expand, and when it’s time to pause, anchor, and show up in a different area of life.
It hit me like a ton of bricks. I don’t think much is said about how a period of intensity needs to follow a period of rest. If there’s one thing I think I’ve honed in a decade plus long career across fashion, media and culture is how avoiding burnout requires a conscious and deliberate action to design your life around extreme bursts of productivity, followed by intentional moments of reset. The key is to not run through all your cylinders, but pacing output and desire to live a steadier life. It may not sound as sexy as the outdated but still pervasive millennial desire to #GirlBoss, but productivity as social performance has never been my cup of tea. I operate under the philosophy that the most difficult pursuits are executed with an effortless appearance — years of discipline translates to ease. As Ram Dass once said: “You can do it like it’s a great weight on you, or you can do it like it’s part of the dance.”
Easier said than done, of course. But still a worthy reminder riding against a culture that rewards output over calibration.
Here’s what I’ve been sitting with this week.
FOR THE SHELF - My friend Vik loaned me her copy of Once Upon a Time: The Captivating Life of Carolyn Besette-Kennedy two summers ago over Labor Day Weekend in Bellport. Long before she became a mood board or a Love Story character, CBK was something rarer — a woman who seemed to exist on her own terms inside a world that had every reason to consume her. What the book and series captures is her enigmatic qualities that feels so foreign to our time: self-possessed, discrete, rebellious, and dressed to match the intellectual mood and moment of her time. The reason she endures as a cultural figure is probably this: Self-possession is incredibly rare and almost impossible to fake. You can copy the minimalist wardrobe. You can’t copy the feeling that a person is complete without your approval. What looked like effortlessness was almost certainly something harder — a sustained, deliberate choice to live inward in a world that demanded her outward.
FOR TASTE - PADMA’s work centered around earth and environmental themes has been on my radar for some time, so I was genuinely excited to receive an invitation from Kyna to attend the Good Bacteria dinner in Venice. The menu was macrobiotic with meals designed around gut-enhancing ingredients. Dessert was Dr. Stolberg tea and cacao mousse plated in oyster shells — an LA press dinner in a nutshell.
FOR THE ROOM - Stopped by the Puiforcat presentation showcasing the cutlery house’s rare dinnerware collection designed by Jean Puiforcat from the 1920’s and 1930’s. Every piece built on strict geometry: fluted columns, stepped bases, and clean angles that made each knife and fork feel like a miniature monument.
FOR BEAUTY - I stopped by Spencer’s Spa to attend an Altesse Studio’s beauty workshop, a brushmaking brand that’s been crafting for France’s leading heritage brands since 1875. They’ve recently forayed into their own product line and alongside the launch, are aiming to bring back old-world rituals around the art of hair maintenance. The Altesse brushes are made with all-natural boar bristles, and the difference in glide compared to my Mason Pearson was immediately noticeable.
FOR THE SPORT
It’s hard court season! Officially kicking off the tennis tournament season in Indian Wells to watch the evening match with Lululemon, who is an official sponsor of the BNP Paribas Open. Indian Wells is one of my favorite stadiums to watch live tennis, namely due to the Nobu on-site and nigiri service stations en-suite.
FOR DESSERT - According to Harvard, ice cream is officially a super food. Which is great news as we’re bracing for a 90 degree week ahead of us in LA.
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