Welcome to TrooRa Magazine’s The Inclusivity Issue Autumn ‘23, where we have spun a narrative web of diverse voices, passion, and determination that champions the unseen, the unheard, and the unbreakable spirit of humanity. We celebrate heroes who turn sporting success into mobility solutions, shine a light on chronic illness care, and transcend beauty stereotypes. From the Mercado Movement’s transformation of beauty to Ivoree Beauty’s celebration of unseen spectrums, the canvas is vast and deeply inspiring. At TrooRa, our mission is to connect, empower, provoke thought, and inspire change. Our vision is a world without barriers, a place where inclusion isn’t a word, but a living, breathing reality. I invite you to journey with us through these remarkable stories. Be inspired, be awakened, and see the world through the vibrant kaleidoscope of inclusivity that is uniquely TrooRa. Here’s to a world that knows no bounds. Be Inspired, enjoy et A+!
CHEF JJ JOHNSON Ignites The Culinary Scene at Las Vegas’ MGM and Turns Heritage Rice into a
Gourmet Revolution Rice & Roots
Hisi Studio’s ANGELA WANJIKU unites fashion and braille for accessible style and awareness Wearing The Unseen
Mother-Daughter Duo Claire and Amaranthia Gittens-Jones Ignite Equity in Art with Virtual Show and Game-Changing Grant Art with a Heart
THE INCLUSIVITY ISSUE
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EDITOR’S NOTE
D ear Readers,
Welcome to TrooRa Magazine’s The Inclusivity Issue Autumn ‘23, where we have spun a narrative web of diverse voices, passion, and determination that champions the unseen, the unheard, and the unbreakable spirit of humanity.
This issue leads with the architectural mastery of “Freedom in Form,” highlighted by Karen Braitmayer’s crafting of inclusion. Her article paints a visionary picture of bold, inclusive, and barrier-free design, transcending mere structure to become a profound philosophy of life. We then dive into the world of culinary art with “Rice and Roots,” where Chef JJ Johnson guides us on a flavorful global expedition, offering a tantalizing glimpse of what awaits. The Bake-Off Tent becomes a stage for Chef Briony’s unstoppable ascent, and Chef Alexis Hillyard takes the culinary revolution to new heights. Together, they serve up a feast of stories that break molds, defy expectations, and celebrate the authenticity of flavors and craft. Explore “All Aboard Tampa,” an extraordinary feature that illuminates Tampa Bay’s forward-thinking initiatives in making tourism accessible for all. Beyond a user-friendly website, the region’s innovative Riverwalk Passes are setting new standards elevating the travel experience with seamless inclusivity. Tampa Bay isn’t just rolling out the red carpet, it’s redesigning it for everyone. Fashion makes a bold statement this season. Von Ruz’s empowering journey to redefine fashion, Hisi Studio’s elegant fashion for the visually impaired, and Izzy’s crusade for universal chic all weave a “Fabric of Change.” These stories are not just about wearing garments but wearing one’s convictions and dreams. We stretch beyond fabric into the space of physical and mental wellness, featuring Javeno Mclean’s universal fitness, CyR.U.S. System’s visionary leap, Gympanzees’ joyful exercise for children with disabilities, and Meru Health’s holistic mental wellness. They are triumphs of the human spirit, paths to healing, and gateways to freedom. In this edition, the Art section captures the artistic virtuosity of Sista Creatives,’ showcasing a world rich in imagination and creative flair. Simultaneously, our Wellness section envelops you in the aromatic universe of Lippy Lu’s scent revolution. Together, these features amplify a commitment to creativity, purpose, inclusivity and equitability. We celebrate heroes who turn sporting success into mobility solutions, shine a light on chronic illness care, and transcend beauty stereotypes. From the Mercado Movement’s transformation of beauty to Ivoree Beauty’s celebration of unseen spectrums, the canvas is vast and deeply inspiring. At TrooRa, our mission is to connect, empower, provoke thought, and inspire change. Our vision is a world without barriers, a place where inclusion isn’t a word, but a living, breathing reality. I invite you to journey with us through these remarkable stories. Be inspired, be awakened, and see the world through
Create, Inspire, Grow Discover TrooRa
troora.com
the vibrant kaleidoscope of inclusivity that is uniquely TrooRa. Here’s to a world that knows no bounds. Be Inspired, enjoy et A+!
Trystanne Cunningham Executive Editor Creative Director Founder Dontae Blinks
DISCOVER TROORA MAGAZINE Get FREE access to Digital NOW
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TrooRa’s Sustainability Efforts
TrooRa is committed to building a sustainable business model promoting and protecting the environment . Our digital platform on troora.com offers a conscious approach, creating an immersive space. With your help in building robust online support, TrooRa will print fewer magazines to ensure we remain a leader in the industry. However, when TrooRa produces print issues, we will uphold the highest quality in sustainable standards.
The magazine you are reading is:
printed on fully recycled paper
printed with vegetable-based ink and biodegradable laminates
printed in close proximity to our markets in an effort to reduce distribution emissions
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TrooRa’s Reforestation Commitment
TrooRa's reforestation commitment in partnership with a leading environmental organization, Click A Tree, advances towards a greener future through our global communities collective impact. For every print subscription or print copy sold, a portion of the proceeds is donated to advance our efforts to actively fight climate change. Join us in this noble cause and let's make the world a better place, one tree at a time. Order your copy of our magazine today and help us plant more trees! In Ghana , we plant over 20 different tree species, through our reforestation system called “syntropic farming”, which creates both a forest and fruit trees, enabling the local community to eat and sell the fruit, as we create a forest. We also support an educational program teaching Ghanaians entrepreneurship. In Thailand , we plant over 40 different tree species, creating a habitat for elephants and other endangered animals, as well as a food source for the local community and the animals. In the Philippines , we plant 13 different tree species and for each tree planted, we remove 1 kg of plastic from the ocean in the Philippines. READ MORE
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Plant-based designs bringing the outside in & celebrating the natural world
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photographers IN THIS ISSUE
FABRICE MALARD FOX 13 SEATTLE
NATALIYA VAITKEVICH
A F K ANDREA PACQUIAO
SISTA CREATIVES RISING STEFAN STEFANCIK SUOMEN TEOLLISUUSSIJOITUS
GROVE IMAGES GYMPANZEES
BATH ECO BETHANY MOLLENK BUSINESS LIVE
HEALP.COM HISI STUDIO
CHEF ALEXIS HILLYARD CHEF BRIONY MAY WILLIAMS CHEF JJ JOHNSON CODA COTTONBRO STUDIO
TECHCRUNCH THE CYR.U.S. SYSTEM TIVI TOUCH TAGS™ BY CYR.U.S.
IVOREE BEAUTY IZ ADAPTIVE
KAMPUS PRODUCTION
VICTORIALAND BEAUTY VON RUZ
STAND OUT FROM THE CROWD Beautiful Things that Last
DAVID COFFMAN
ELIZABETH TIKOYAN
WORDPLAY MAGAZINE
LADBIBLE LISA-BLUE
MAYA FUHR MARISA AND LINCOLN BENTLEY
MJAY_VISUALS MARY TAYLOR
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contributing team IN THIS ISSUE
KEVIN JAMES JEFFERY Contributing Writer
STELLA POLYZOIDOU Fashion and Beauty Contributing Writer
MRUDAVI PUNEKAR Contributing Writer
FILIPA ARAÚJO Travel and Art Contributing Writer
GEORGE DIKE Contributing Writer
JESSE ADUMA Health and Fitness Contributing Writer
Breathing New Life Into Antique Fabrics A Sustainable Take On Luxury
CARY WONG Culinary Contributing Writer
NIZIE LOKMAN Wellness and Travel Contributing Writer
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editorial team IN THIS ISSUE
TRYSTANNE CUNNINGHAM Executive Editor
SHERDELLAH ANUNCIADO Editorial Design Director
ZAIN AL-TAWEEL Photo Editor
ANDRES MALDONADO Creat i ve Art Director
ALAA AL-SAEED Photo Editor
AMANDA ORAHA Copy Editor
celebrating us, the strong, resilient, and radiant women in our communities who inspire the world with our diversity and beauty
SAMMY CAMPANER Graphic Designer
CRISTINA DEPTULA
Contributing Writer Writing Consultant
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The World’s Finest, Consciously Made Handbags
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The Inclusivity Issue Autumn ’23 PHOTOGRAPHS BY: CHEFF JJ JOHNSON, HISI STUDIO | LISA-BLUE | COTTONBRO STUDIO, SISTA CREATIVES RISING WRITTEN BY: TRYSTANNE CUNNIGHAM STORY BEHIND THE COVER:
This Autumn, we’ve chosen three distinct covers that resonate with our core values and epitomize our commitment to creativity, inclusivity, and love for the myriad expressions of human life.
WEARING THE UNSEEN HISI STUDIO’S JOURNEY Our first choice of “Wearing the Unseen” as a cover is a groundbreaking statement. It represents a movement towards fashion that is accessible and inclusive. Hisi Studio’s revolutionary work in designing fashion for the visually impaired is a stride toward inclusivity that we wholeheartedly support. This cover mirrors our unshakable belief in pushing boundaries and fashioning a world where everyone feels seen and valued.
Wearing the Unseen Hisi Studio’s Journey
RICE AND ROOTS CHEF JJ JOHNSON
This second cover graced by Chef JJ Johnson’s culinary artistry is more than just a nod to delectable cuisine. It’s a tribute to the global amalgamation of flavors, connecting cultures and traditions on a single plate. We chose this cover to symbolize our shared human connection and the exploration of cultures that define TrooRa Magazine’s essence.
ART WITH A HEART SISTA CREATIVES RISING
Wearing the Unseen Hisi Studio’s Journey
Our third cover, “Art with a Heart,” is an affectionate homage to the mother-daughter duo behind Sista Creatives. Their initiative not only fosters creativity but also stands for equitability and empowerment in the art world. This cover was chosen as it exemplifies the core of what TrooRa Magazine seeks to amplify - love, creativity, and the audacity to create positive change in the world. In choosing these three covers, we have endeavored to curate a visual experience that speaks to different facets of our readers’ values and creative love. Each cover is a narrative, a testament to our shared commitment to inclusivity, empathy, and the appreciation of human diversity. We invite you, our beloved readers, to choose the cover that resonates with you, knowing that each one is a reflection of our collective passion for life’s beautiful complexity. Let The Inclusivity Issue Autumn ‘23 of TrooRa Magazine be your companion in celebrating a world that thrives on connection, compassion, and boundless creativity.
Art with a Heart Sista Creatives Rising
Chef JJ Johnson
In our journey to mirror the diverse and enriching world that surrounds us, I found it crucial, as the founder, creative director, and executive editor-in-chief, to collaborate with our team in taking an unorthodox yet exciting approach to the quantities of our cover selections. By choosing not one but three covers for each issue, we embrace a multifaceted perspective that resonates with the richness of human experience. This choice allows us to feature various dimensions of creativity, culture, and innovation, sometimes reflecting different angles of the same article and other times highlighting three distinct featured articles. This approach is a celebration of variety and a conscious decision to acknowledge that there isn’t just one story or one way to view the world. It offers our readers a choice, empowering them to connect with the image or theme that speaks most profoundly to their values, interests, and creative love. It’s more than a magazine cover; it’s an expression of our commitment to inclusivity and our respect for the individual voices that make up our vibrant community.
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SHARE WINE + GIVE HOPE
Crafting unforgettable wine that makes an impact
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All Aboard Tampa 122 ADVENTURE AWAITS, TOURISM’S NEW ERA OF ACCESSIBILITY
CONTENTS
Home Design & Decor
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FREEDOM IN FORM
Culinary
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RICE & ROOTS EASY AS CAKE
102 1 10
DEFYING BOUNDARIES
Travel
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ALL ABOARD TAMPA
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Freedom In Form
Defying Boundaries CHEF ALEXIS HILLYARD’S ARTISTIC CULINARY REVOLUTION
Rice & Roots CHEF JJ JOHNSON’S GLOBAL JOURNEY THROUGH FLAVOR
KAREN BRAITMAYER: CRAFTING INCLUSION AND PIONEERING A FUTURE OF BOLD, INCLUSIVE, AND BARRIER-FREE DESIGN
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A carefully chosen selection of items for people that enjoy “ the finer things in life. ”
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A Touch of Independence 172 CYR.U.S. SYSTEM’S VISIONARY LEAP TOWARD UNIVERSAL ACCESSIBILITY
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Izzy Does It Easy CREATIVE CRUSADE FOR UNIVERSAL CHIC
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Fashion & Accessories
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WEARING THE UNSEEN IZZY DOES IT EASY THE FABRIC OF CHANGE
Beauty
Health & Fitness
Reimagining Playgrounds
A Fragrant Revolution A SYMPHONY OF SCENTS WITH A SPLASH OF PURPOSE
162 172
A TOUCH OF INDEPENDENCE
BEYOND THE PALE
Wellness
HOW GYMPANZEES IS MAKING EXERCISE ACCESSIBLE AND JOYFUL FOR CHILDREN WITH DISABILITIES
198 204
REIMAGINING PLAYGROUNDS
STRENGTH UNLEASHED
184 190
EMPATHY IN THE DIGITAL AGE A FRAGRANT REVOLUTION
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Artist Dameon Priestly focuses on times and events of social and cultural change
COLLECTION: I WANT YOUR MONEY AND YOUR CAR KEYS
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A Race For Mobility 212
234 THE RAY OF HEALP Technology A RACE FOR MOBILITY 220 WINNING FOR ALL ABILITIES 226 BONDS THAT SCORE Sports 212
HOW ATHLETES FOR HOPE IS TURNING SPORTING SUCCESS INTO MOBILITY SOLUTIONS
Special Interest
246 256
A MENTOR IN MOTION
MODELING CHANGE: THE MERCADO MOVEMENT
Influential People 266 ART WITH A HEART
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220 Winning For All Abilities A JOURNEY FROM LIMITATION TO TRIUMPH
Art with a Heart SISTA CREATIVES RISING, A MOTHER-DAUGHTER INITIATIVE FOSTERING CREATIVITY AND EQUITABILITY IN THE ART WORLD
The Ray of Healp ELIZABETH TIKOYAN, SHINING A LIGHT ON CHRONIC ILLNESS CARE GLOBALLY
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WE PRODUCE ALL OF THE BEERS USED TO MAKE OUR WHISKEYS & ARTISAN SPIRITS
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sculpture and site-specific installations
elevating vernacular forms of knots
inspiring awe and understanding
the journey of the line
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THE WORLD’S FINEST HIDE RUGS
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FREEDOM IN FORM BY: TRYSTANNE CUNNINGHAM
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FREEDOM IN FORM
STUDIO PACIFICA In the heart of Seattle’s thriving design community, a movement has been quietly taking shape that transcends the conventional boundaries of architecture. Led by Karen L. Braitmayer, FAIA, Studio Pacifica’s mission is all-encompassing: create spaces accessible and beautiful for all, regardless of age or ability. Studio Pacifica was established in 1993, and its impact has been profound. Collaborating with some of the most highly respected architectural firms in the Pacific Northwest, they’ve crafted barrier-free environments that extend far beyond legal requirements and into the realm of genuine innovation. Educational facilities, commercial spaces, healthcare buildings—all have felt the touch of Studio Pacifica’s unique approach. Their adaptive layouts are tailored to individual needs, utilizing cutting-edge assistive technologies and sensory considerations to ensure an inclusive, welcoming environment.
Karen Braitmayer: Crafting Inclusion and Pioneering a Future of Bold, Inclusive, and Barrier-Free Design
WRITTEN BY TRYSTANNE CUNNINGHAM
Karen L. Braitmayer
I n this insightful exploration, we delve into the world of Studio Pacifica, led by the visionary architect Karen L. Braitmayer, FAIA. The studio’s commitment to bold, inclusive, and barrier-free design has redefined the architectural landscape. By championing universal design principles and crafting spaces that transcend physical limitations, Studio Pacifica stands as a beacon of innovation and empathy. The article unveils their inspiring journey, highlighting how their designs honor the dignity and diversity of human experience.
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The philosophy that drives Studio Pacifica is universal design. It’s a way of thinking that puts people first, emphasizing functionality, aesthetics, and humanity. The team doesn’t just meet the standards set by the Americans with Disabilities Act of 1990; they push boundaries, exploring new avenues to enhance accessibility without sacrificing style. At the center of this remarkable journey stands Karen L. Braitmayer. A leader whose passion for accessibility is not only professional but personal, her firsthand experience dealing with physical barriers infuses the firm’s approach with empathy and authenticity. As the managing principal and the firm’s guiding star, Karen’s achievements are manifold. From serving on the US Access Board, shaping public policy in accessible design, to receiving numerous awards for her commitment to inclusivity, she is a figure whose influence reaches far and wide. Her role as an educator further extends her impact, nurturing the next generation of architects and fostering awareness and empathy toward universal design principles.
But what truly sets Studio Pacifica apart is its vision for the future. While compliance with accessibility laws is vital, they see beyond the legalities. Their forward-thinking approach ensures that projects are not only aligned with current standards but are also future-ready, poised to adapt to the evolving understanding of inclusivity and diversity. Studio Pacifica’s legacy is a movement for equality, dignity, and beauty. It’s a testament to the potential of inclusive design, offering a glimpse into a world where accessibility isn’t a limitation but an inspiration. By crafting spaces that are as welcoming as they are visually stunning, they have redefined what’s possible in architecture. As they continue to shape our communities, Studio Pacifica’s work resonates with the values of our time, underscoring the importance of a design philosophy that honors the rich diversity of human experience. It’s a world where everyone is welcome, and beauty is not bound by physical constraints. In a society often entangled in regulations and restrictions, Studio Pacifica’s journey is an inspiring reminder of what’s possible when creativity is unleashed. Their story is a masterclass in innovation and compassion, reflecting a shift in societal values towards inclusivity and empathy. Studio Pacifica isn’t just constructing buildings; they’re building a legacy of universal beauty, marking a path for others to follow. It’s a world where the doors are always open, and the paths are free from barriers—a world without limits, where design serves all, and where true beauty is, indeed, universal.
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RICE & ROOTS BY: CARY WONG
102 110
EASY AS CAKE BY: CARY WONG
DEFYING BOUNDARIES BY: CARY WONG
WRITTEN BY CARY WONG Rice & Roots Chef JJ Johnson’s Global Journey Through Flavor I t is interesting to think about the commonalities in food globally. Whether one lives in the Americas, Africa, Asia, Australia, or Europe, we share a tremendous amount of culinary language. Within that context, it is fascinating to get to know Chef JJ Johnson. He comes from a Caribbean background with a Puerto Rican/West Indian mother and Barbadian
grandfather. He spent a lot of time in his grandmother’s kitchen, an always vibrant, delicious, and amazing place. “She definitely injected food DNA into my soul. I believe that’s the reason I’m a chef today. [It started] early on for me cooking with my grandmother, and I always had a really great relationship with food,” he says. “I always remember [the food] putting smiles on people’s faces.” After graduating from the Culinary Institute of America, he went on to work in some of New York’s finest kitchens, including Centro Vinoteca, Jane, and Tribeca Grill. It was a trip to West Africa and Ghana with iconic chef/restaurateur/author/ host/singer Alexander Small that changed his view on food and life.
Chef JJ Johnson
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During those two months, the two chefs cooked American-themed dinners. They interacted with the locals—not to mention researched and partied a whole lot. He gained a deep firsthand understanding of their distinct food, culture, and lifestyle. He knew how to cook before he went on that trip. However, he only focused on Eurocentric style cooking like risotto, fresh pasta, and pâtés. Not that he doesn’t love those dishes, “It was just that I never realized that I could bottle up who I was—or a culture I’m very familiar with—and cook something really great and tasteful at that same level,” he says. “And that’s what really changed my perspective on the food scene and on the way I looked at food.” To Chef Johnson, the dining landscape is dominated by European and Asian cuisines, while the food of the Caribbean, South America, and West Africa are at the bottom. The cooking method, history, and origins of these cuisines were not taught or valued in the culinary world until recently. His experience in Africa showed him that he could create great-tasting food that represented his culture at the same level as the other “prestigious” fares. As much as people think that African food is exotic and mysterious, they share a lot of commonalities with what we eat every day. The food is flavorful and bold. It has a deep history and comprises different people within different countries. Through slavery, the people of West Africa have impacted other places in the world, and their food has as well. For example, one can trace Jamaican food back to Nigeria. The cuisine of Barbados originated from Ghana. Traits of Africa can also be found in Indian cuisine. If someone looks closely, the way different foods move and shake share a similar rhythm. After returning to the United States, he worked on the menu for The Cecil, a restaurant co-owned by Chef Smalls. It served Afro-Asian-American cuisine and was the first of its kind in the country ten years ago. The restaurant’s impact on the dining scene in America, even on the world, is still felt today. It is no longer strange to see Michelin- starred African diaspora restaurants in London or Afro-Caribbean food featured at the prestigious Lincoln Center in New York City.
As much as people think that African food is exotic and mysterious, it shares a lot of commonalities with what we eat every day.
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Chef Johnson has since branched out after his time at The Cecil. He was the first chef to kick off the royalty residency at MGM Resorts in Las Vegas. It was a truly innovative concept, where people could get a dish or two out of the restaurants on the MGM property, similar to what an artist or singer might do. This partnership with MGM was meant to bring more Black people, more Black chefs and business owners to Vegas. And it has been a smashing success so far. He has also spent considerable time in front of the TV camera. He feels that if one wants to cook at home, why not do that with him on TV and gain a different perspective? His show Just Eats is fun and approachable, focusing on things you can do with family, friends, or even on a date night. He also opened a restaurant called Field Trip in Harlem, New York City in 2019. Its slogan, “rice is culture,” is a nod to the popularity of rice all over the world, from Ghana, Singapore, India, China to Israel and beyond. Everyone celebrates this important crop. That excitement seems to be lacking in the United States, so he wants to revive this idea by serving all the good rice—freshly milled and neither enriched nor bleached. By doing that, he hopes to make serving heritage rice like Carolina gold fashionable, just as the Indians proudly serve Basmati rice at their table.
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The idea of culture is heavily intertwined with the idea of inclusivity. To Chef Johnson, where someone is from, what they look like, and what culture they belong to should not dictate the price of their food. Is the food really good? Does the restaurant offer good hospitality? Does it hit the mark of what they want to provide? If so, they should be able to charge what they believe they are worth. That should be the correct rating, not some highly-publicized and well-known published list. “Certain types of food can’t break a certain threshold for price. Like charging $40 for a curry chicken, people would cringe. But we see it happen all the time. With people outside the [indigenous] culture or Eurocentric guys that will cook curry chicken, charge $45, and nobody questions it,” he says. “And that’s just not fair to the mom-and-pop shops out there in the world. The people who worked really hard, the grandmas that created the curry. [They] are not allowed to charge over $17… because there’s a perception of food.” For young people who are looking to open a restaurant or a new business, he has a few suggestions. First, raise more money than one believes is necessary. Most people in the food business are raising capital for three to six months of operating expenses, but that is not enough time to learn about the customer. In order to build the demand, the money is not going to be made back in the first three months. Second, listen to the customers. What one is working on may not be what the market wants. And some surprise items may turn out much better than expected, and “you got to just roll with it sometimes.” Though the economy is tough, with prices skyrocketing, Chef Johnson is staying aggressive. He is working on expanding Field Trip to more locations within the New York metropolitan area, He is also trying to have a bigger play in the media world as well as developing other restaurant concepts. “I say I’m trying to be in the food industry for as long as Wolfgang Puck,” he says. If Chef Puck’s career is his blueprint, then Chef Johnson is building quite an impressive empire!
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@CHEFJJ @FIELDTRIPUSA @DIGITALWONG
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A fter 13 seasons on-air, The Great British Bake Off is now a much- beloved institution. A global cultural phenomenon that attracts a massive following of devoted fans who eagerly tune in to each episode to see the latest mind-blowing creations by talented bakers. Chef Briony May Williams joined the 2018 series and captured the imagination of many. Although she was born with a physical defect—a left hand that stops at her wrist (which she charmingly calls her “little hand”)—she finished in the top four and won countless fans. She grew up with her mother, father, two brothers, and grandmother, who happened to be a home economist. As one can imagine, a great amount of knowledge, techniques, and recipes in baking and cooking were passed down to her. “[My grandmother] lived in quite rural Northern Ireland. So she would make soda bread every morning. She’d make scones every morning,” she says, while burying the amazing lede that she baked them all strictly from memory. “She wouldn’t weigh the ingredients; she’d just kind of look at it and do it, which blows my mind—like how anybody could do that? And for it to come out tasting amazing too!” And just to be clear, Chef Williams’ mother also contributed to her current career as she used to make birthday cakes for young Chef Williams—a fact that is often jokingly brought up. Though now a prolific baker, she did not start seriously baking until 2013 when she took nine months off work due to an illness. She was working at a school then, and the school nurse suggested
EASY AS CAKE
Recalling her experiences, she cherished everything she experienced during the show— including the time when she cried in the freezer, “You know, all like, sobbing into a corner,” because things were not going well. She simply felt honored to be a part of a beloved show, able to learn from other bakers and expand her baking horizons so she could work on new baked goods every week.
that point, she started baking birthday cakes for other people, and many of them suggested she should try her luck at the Great British Bake Off. She would reply that she was not good enough to participate but applied secretly. She was eventually selected as one of the contestants, even though she had only started baking five years before that point.
taking up a new hobby to keep busy during that difficult period. So, she first tried knitting but then concentrated on baking because she found it more enjoyable. “I started baking, and the first few things I baked were just awful. I mean, really bad. But then I kept at it and got better and better,” she says. Through persistence, however, she began improving quickly. At
Chef Briony May Williams
Chef Briony’s Unbreakable Rise in the Bake Off Tent
WRITTEN BY CARY WONG
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Paul’s Place, a wonderful local charity in Bristol, where she lives. They have a kind of “enjoy center” for adults with disabilities where they can play poker or do other social pastimes. It enhances and improves their everyday lives so they are not forced to stay at home bored because they cannot do everything that everyone else can do. “There’s always so much laughter when you walk in the door, it’s an amazing charity, and why there isn’t one in every city in the UK, I have no idea,” she says. She also works with Bristol Mind, which is a mental health charity. She feels deeply for the cause because she suffered from depression for a long time. Last but not least, she also works with Reach, an organization that helps children with upper limb differences live life without limits. It
It is crucial to have conversations with people with various disabilities—be they physical, mental, learning, or otherwise— about what they need. Often these dialogues happen without those specific people in the room. And that is where problems could happen, and we as a society could improve; so that decisions would not get made without consulting the people for whom they were meant. Just as important is to truly deliver what was discussed alongside people with disabilities. If nothing changes after a constructive meeting, it renders the process moot. Even small changes, like having work surfaces at various heights and making sure that kitchens
are wheelchair accessible, can make a big difference. These things are rarely thought of but can make all the difference in the world. For example, the Great British Bake Off team approached her on whether she would need any accommodations to succeed. She did not need such changes, but the intention, conversation, and commitment to follow through on possible requests secured her trust in the team. After her exciting time on the show, she started working as a TV presenter. In 2022, she joined a program called Escape to the Country , a show where they help city dwellers who want to move to the countryside
helped her mother adapt and adjust as a parent when she was younger, so it was an important charity to her. When it comes to advice on how to improve in the kitchen, she says it is a good idea to start with the basics. Do not start with making a fancy French pastry. Instead, take baby steps with a basic cookie, sponge cake, or bread loaf. Once they are mastered, then move on to something more complicated. This way, one can establish a strong foundation to make something more elaborate. Another key is to stay consistent. Whether an individual has a physical challenge or is just not good
During the competition, she was also able to try new things in a much deeper way. For example, she had obviously made bread before but not to the extent that “bread week” required. The same happened during pastry week when she made a ton of them. She also appreciated having expert judges who have an exceptional knowledge about various items. For example, Paul Hollywood has an eerie sixth sense about bread and can immediately pinpoint what is wrong with them. As someone that did not have the patience to make bread often, Chef Williams needed to focus and do her best in order to advance. Nowadays, she understands bread better, and it has helped her master them. When asked about raising the awareness that people with physical challenges face in the kitchen, she believes that we are getting better. One such example is the increased exposure. “[Showing] disabilities on TV is so important because it… makes people more aware,” she says. “But it also normalizes it because, in the UK, there are nearly 15 million people who have a disability of some kind, which is a lot.” That exposure “gets people talking,” which then creates an open environment for discussions, alterations, and ultimately making our surroundings, including kitchens, more accessible.
for a different lifestyle find their dream homes. She also works on a show called Food Unwrapped , in which she gets to explore different food questions. The team goes into factories, farms, and other locations to answer people’s questions about food and where it comes from. Last but not least, she is also a part of Morning Live ’s kitchen segment, where they take an ingredient and cook it in three different ways. As busy as Chef Williams is, she still makes time to contribute to her community and different charities. One of them is called
at baking or cooking, keep watching those tutorials, use the wealth of knowledge on the internet, and keep trying. “The first sort of cake I made was awful; it was flat as a pancake,” she says. “But the next one was slightly better. And the one after that was slightly better… If you want to get into it, it’s completely doable. You’ve just got to kind of keep going.” Certainly, good advice that not only applies in the kitchen but to life in general!
@DIGITALWONG
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awesome” and that she should show the world. Casually, she started teaching herself how to film, how to edit, and how to make a YouTube channel to put it out there. She really enjoyed the process of making videos as well as watching herself on camera, and that was how everything began. Over time, she began getting messages from people all over the world about her new endeavor. Parents
“I have a younger sister who, when she was two and a half or three, really started to engage with my stump as a character,” she says. “So, I would put on little shows for her. And she actually named my stump Deda! And it became this fun game for my sister and me, where I got to celebrate who I was in these loving and playful ways.” That experience helped instill joy, playfulness, and humor in her. It also gave her confidence and a great way of interacting with people. In addition, having watched her dad making amazing meals—like spaghetti sauce from scratch, among other dishes—in a fun and playful way, it inspired her love of food. The idea of doing a cooking show, however, had not yet been formed. Food was simply something that she enjoyed eating. Several years ago, Chef Hillyard was diagnosed with gluten intolerance and became a vegan. At the same time, she started to spend more time in the kitchen and learn how to cook more seriously. Feeling nervous at first, she started with simple recipes in the beginning. However, she found her sea legs quickly and began experimenting with more challenging dishes. Eventually, she realized how therapeutic and meditative cooking could be. “It became this beautiful, embodied experience,” she says. “And then I just kept learning and learning and taking knife- skill courses and just learning my craft.” One day, her partner said that the way she cooks is “really
“It became this beautiful, embodied experience,” she says. “And then I just kept learning and learning and taking knife- skill courses and just learning my craft.”
with kids who have a limb difference or disability. People who are missing an arm or missing a hand. They would send her comments like “My kid wants to cook like you” or “Look—we have the same arm!” These inspiring messages made it clear that her work was special and important. She
realized that it was more significant than just a fun diversion. She saw how critical it was to increase representation of disabled people and bodies in the media. Content such as hers inspires others to pursue their passions regardless of their limitations.
Defying Boundaries Chef Alexis Hillyard’s Artistic Culinary Revolution WRITTEN BY CARY WONG W
atching Chef Alexis Hillyard’s YouTube cooking videos on her “Stump Kitchen” channel feels like watching an energetic friend sharing her best recipes while having lots of fun. Despite having a congenital limb difference of having a stump instead of a completely-formed left hand, her sense of humor renders that fact irrelevant.
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With that, she decided to commit to putting out more regular videos. Everything grew from there—it started on YouTube, then on Instagram, and now on TikTok and other social media channels. As apparent from the channel’s name, Chef Hillyard often uses her stump as a tool in the kitchen. Juicing citrus is one of her favorite ways to employ it. Every time a lemon, an orange, or a grapefruit needs to be juiced, she gets into it enthusiastically. “It works so well because it’s such a nice shape. And I can twist, and it’s just so lovely!” Smashing mini potatoes is another fun example. She boils and cools them just so she can smash them on the pan and bake them again. Last but not least, she also uses her stump as a spatula for waffles, pancakes, or crepes. Similar to how she learned how to ride a bike— her father had built an extension on the handlebar, but she found it inhibiting, so she took it off and found a way to make it work— Chef Hillyard often finds her own way of cooking in the kitchen without too much extra help or tools.
paints her stump as different characters, similar to cosplay. These videos have become popular, so she wants to produce more content around that. It should come as no surprise that Chef Hillyard is involved in a great deal of community work and partners with different charities. One particular program that is close to her is The Lucky
She feels that there is more we can do in the kitchen to make it more accessible to people with disabilities. By lowering the tables and spaces in the kitchen, people who use wheelchairs or have leg amputations would be better served. Thinking about handles and food packaging would also be helpful. “Sometimes getting into packaging can be annoying. I use my teeth a lot!” she says.
“It’s this beautiful community spirit, in a way”
Fin Project. It is an organization based in the United States with global reach. Its goal is to educate and celebrate limb differences, and she is its first Canadian ambassador. It allows her to reach out and talk to families all around the world for mentorship, for guidance, or just for fun. They also do representation work and connect new parents whose babies are missing an arm or other limbs. The organization lets them know that there are similar people. They can ask questions and not feel alone. “They do such great work, particularly for children and new families. Which, I think, is so important when you don’t know anyone that’s gone through this. So yeah, that’s one of my passion projects, for sure,” she says. Chef Hillyard’s passion for cooking,
A while ago, she started inviting local children with missing limbs to take part in segments of her cooking show as guests. The idea came about organically when the mother of Kelly, a child with a missing limb, contacted Chef Hillyard via Facebook, asking if they could cook together. It was a healing and joyful experience for both of them. After that, more families reached out as Hillyard welcomed other kids to the show. When children come to cook with her, she makes sure they know it is okay to make a mess, as that is how they learn. She allows them to do anything they want with her supervision, including
The Stump Kitchen is not only a cooking show but a celebration of diversity, inclusion, and the human spirit. And those are things we all can undeniably appreciate.
using her Japanese chef knives. She believes that children are capable of much more than we think, as long as they have caring guidance and training. For example, her two-year-old child uses the same knife under her supervision, and her knife skills are wonderful! By letting them explore different things, it is amazing what they come up with. “It’s this beautiful community spirit, in a way,” she says. Outside the kitchen, she loves the ukulele and singing, which is clear to see since she teaches a small ukulele choir. She has recently gotten into art in her Instagram and TikTok, where she
community, and disability representation shines through regardless of setting—whether online, in a group, or in person. Her journey of finding joy in her limb difference offers us inspiration. The Stump Kitchen is not only a cooking show but a celebration of diversity, inclusion, and the human spirit. And those are things we can all undeniably appreciate.
@STUMPKITCHEN @STUMP_KITCHEN /STUMPKITCHEN @DIGITALWONG
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ALL ABOARD TAMPA BY: CRISTINA DEPTULA
All Aboard Tampa Adventure Awaits, Tourism’s New Era of Accessibility
PHOTO CREDIT: DAVID HUNTER, GROVE IMAGES, DAVID COFFMAN WRITTEN BY: CRISTINA DEPTULA
TAMPA IS FOR EVERYONE Traveling while disabled often involves extra planning to figure out which locations and attractions are accessible. “It can be scary to spend eight hours flying somewhere and then not know if you’ll be able to get around once you land,” says influencer Chelsea Bear, who lives with cerebral palsy. “I’d call places in advance, especially those in older buildings, to see if they were really going to be accessible to me, and see if they needed to do any sort of planning to accommodate me when I got there.” Leaders in Tampa Bay’s tourism space have gone out of their way to make that research easier and streamline disabled travelers’ journeys, rolling out a virtual red carpet for people with disabilities that begins on their website. This includes participation by influencers—like Bear—who describe their experiences in Tampa. “We’ve assembled quite a team of local bloggers, visitors, ambassadors, who represent the disabled community and who want to highlight to the broader community how accessible Tampa Bay is,” says Visit Tampa Bay president Santiago Corrada. “The message is that Tampa is a place for everyone, no matter your history or ethnicity, or who you love, or your disability.” Corrada formerly worked as a teacher for children with disabilities and has a passion for accessibility, so this project is close to his heart. He hopes that tourism organizations in other locales follow their lead.
W here in the United States can you meet an African penguin, sail on a pirate water taxi, nosh on signature Spanish- Cuban cuisine, and encounter history inside a shipping container? How about rolling gourmet cigars, perusing Etruscan antiquities, letting your little ones give a CT scan to a monster, and touring an opulent turn-of-the-century railroad resort, all within a few days? That’s all possible in Tampa Bay, Florida! And state agency Visit Tampa Bay enables accessible tourism making it easier for people with disabilities to enjoy travel.
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