• Los Angeles Local Roundup

    There are so many great products that are locally made here in LA! I love discovering new companies and brands, espically ones that blow me away more than something that's mainstream! Here are a few favorite companies of mine found here in Los Angeles! (Note: A few are made outside of LA but still in California and the card in the center is made in Florida.) 

    1. Airplant by AirplantMan 2.Handmade Milk Vases by Robert Siegel Handmade 3. Hand Painted Ceramic Coasters by The Coastal 4. LA Juice by LA Juice Shop 5. Illustrated Los Angeles Art Print by Rifle Paper Co. 6. Los Angeles Market Bag by Apolis 7. Five Stripe Cutting Board by Would-Works

    Learn more about LA Juice Shop HERE! :)

  • Restaurant Review: Square One Dining

    Happy Monday everyone!

    Here is a great restaurant to check out when in the Hollywood area! Square One Dining is a restaurant I discovered last year. The meal I had was memorable and delicious! The most important thing to me when deciding if I will go to a restaurant again is if it was memorable. And by memorable I mean the food was great! Atmosphere is important too and of course price but ultimately for me if I remember it and it sticks out in my mind even months or years later, I know it’s a favorite of mine! Square One Dining is consistently good and serve organic and locally grown food. Here is my review on this great restaurant!

    Square One Dining

    4854 Fountain Ave.

    Los Angeles, CA 90029

    p. 323-661-1109


    First Impression: I remember the first time I went to Square One it was for Sunday Brunch and the line was out the door and tons of people were hanging out outside. It was clearly a hot spot for brunch and also must have had amazing food for so many people to be waiting! The crowd didn’t throw me off though it gave me the impression that I was at a place with some good food!


    Taste: Delicious! I love their breakfast! I’m a huge fan of omelettes and they have a great one here! I usually get the grilled asparagus, squash, basil and goat cheese omelette. It is so, so good! Bethany had the pressed egg sandwich with, argula, tomato and aioli. She really enjoyed her sandwich as well! Both are definitely worth trying!

    Décor: There’s really not much décor inside and most of the seating is outside on the patio.

    Price: Very reasonable, especially for local and organic!  The most expensive item on the menu is around $15, everything else ranges from about $8 - $13.


    Service: Great! Everyone one is super friendly and polite!


    Ambiance: This is one of my favorite parts about this restaurant, is the outdoor seating. It’s very relaxing and nice sitting outside. If you’re sitting inside it really just depends what time of day you come and what day because it can get very busy! Sitting outside on the patio any day or time though is great!

    Overall Experience: Awesome! I love the food here, the atmosphere and did I say food? ;)


    Written, reviewed and photographed by: Kristen Tola Hettich

  • Local Business: Marlene + Michael Bernstein of Savour This Sauce

    Happy Wednesday everyone!


    Looking for yummy, gluten- free and vegan sauces to use in your recipes?! If so I have the perfect company for you! Savour This Sauce, is a brother sister duo who have created some of the best tasting locally made sauces in LA. Originally, Marlene and her brother Michael Bernstein were catering, which they still do, but Michael suggested Marlene take her sauce recipes and turn it into a full line of artisan sauces. All of their ingredients are locally sourced from farmers markets in Los Angeles. I chatted with Marlene and Michael in their kitchen as they showed me how they make their Pistachio Mint Chutney. Not only did I love their product but I also loved the strong relationship Marlene and Michael have not only as business partners but as family. They were both filled with enthusiasm for their product topped with a lot of goofiness. It was a real pleasure meeting and learning about them and the process of making their sauces. Tomorrow they will be launching their kickstarter! You can help support them here! In the meantime, get to know Marlene and Michael a little better through this interview I did with them! :)


    Growing up did you ever think that you and Michael would have started a catering business together?

    "It was not in the realm of thought that we would own a catering business together, specifically.  The idea of working together or owning something together had been a thought that had ben entertained, but not too seriously. The company was started so precipitously; there was really no planning stage at all for it."


    You are obviously siblings that really get a long to be able to work together! What’s the best part about working with family?

    "Working with family provides something that working with non-family simply cannot. You see, when having a partner in a business, your career goal (that being the success of the business) is aligned. So too is it with family in business together.  But coming from such a tight knit family, our life goals often align as well." 

    I think that’s really cool that you spent time on a farm! What was something that you learned while being there that has stuck with you through to your catering business?

    "Making things from scratch is always the way to go. Not only can one take more pride in the outcome of a meal when they have cooked and assembled it from scratch, but they feel more confident in promoting it as their own creation, with characteristics that reflect them, as it is an extension of them."

    Catering is a lot of work! What is the most important part of the process when catering an event? (Such as planning out what you’re going to cook, how much food to get, etc.)

    "Planning is critical.  We must get our numbers correctly.  We must not only budget as a whole, but each component must be budgeted as a cog in the overall wheel.  You do not want to produce too much food which will not be consumed, yet you do not want anyone leaving hungry.  So deconstructing the budget to consider how much each person will eat, and then building it back up to purchase this amount of ingredients is the way to go.  But there is also the organizing of equipment and tools needed to perform tasks at the event site, as well as gathering together a van for transportation purposes. When you add in scheduling the staff, and of course the most important task of all, preparing the food (2 or 3 days in advance), you have got a level of operation and logistics to contend with where failure is not an option, and meeting time deadlines is critical. But it all begins with planning, and lists are a tremendous benefit as well."


    You both also have your brand, Savour This Sauce, how did you come up with creating this line of products?

    "Marlene is the creator of the sauces. She has a vision when it comes to combining unusual ingredients that most would perceive as not going together well, and turning them in delicious creations.  Michael had the idea to market these sauces which had already been created, and were being used on caterings. Savour This Sauce began in January of 2013 (1 ½ years into the catering business) and has seen tremendous growth since."

    What is your most popular sauce? Is this your favorite?

    "Our Roasted Red Pepper Romesco Spread has really taken the lead this year.  We produce the most of it, of our three sauces, and it sells out most consistently. Though each of our sauces are original, and contain many unqiue attributes, our Romesco is differentiated from so many sauces out there, even other Romescos.  Our personal favorite is our Pistachio Mint Pesto because it has very strong notes of mint, which are very refreshing, and give a certain authenticity to sauce because of it.  But they are all beloved."


    You can buy Savour This Sauce at your local farmer’s markets in Los Angeles and also on the Good Eggs website.. (If you’re not familiar with Good Eggs check out my interview with them here and how their home delievery grocery service works here!)


    Written, Interviewed and Photographed by: Kristen Tola Hettich

  • Local Business: Good Eggs LA

    Happy Thursday everyone!

    I'm sharing an interview with an amazing local business who is home to many local businesses products and farmers produce. They are also the home to a few of the local businesses I've been interviewing, too! (Almond Milk LA, Bakeology, GOODBITES, NoMoo Wise Cream and a few others that will be posted in the near future!) Good Eggs LA is your local food system that acts as your groery store! The food makers and farmers bring their products to the Good Eggs location and then are bagged and delivered to your front step (I posted about their system in this post right here!) or you have the option for picking up your groceries yourself at one of their pick up locations! (They are now offereing free delivery during certain time frames, check their website when ordering!) The process of ordering from this amazing local business is so easy! Don't have time to get to the grocery store or the farmer's market? You can simply go to the Good Eggs website and order all of your groceries all from local foodmakers and farmers! Such a great concept! Check out my interview with Max Kanter, who I'll call the "spokesman" of the Good Eggs LA location.

    What is Good Eggs mission?

    Good Eggs’ mission is to grow and sustain local food systems worldwide.

    (This is a shot of their freezers and refrigerator where the food is stored until it's bagged and delivered to you!)


    The website is very user friendly but could you walk me through how the

    website works?

    Thanks! Yes, it’s very simple. Customers head into the marketplace, select a day they want for delivery or free pick up, then they shop. Customers hand select items, like they would in a grocery store, and add them to their basket. Once the customer is ready to check out they can do so by clicking on their basket. Once they place their order, they’ll receive an immediate confirmation, then on delivery day they’ll be notified with an email or a text about their upcoming order.


    What are the benefits of shopping through Good Eggs?

    Quality, convenience, community and integrity. We provide an extremely easy option for people to get locally produced food made with integrity. We also provide a community for local food lovers and activists to enjoy. Customers, without realizing it, are happily drawn into our vibrant Good Eggs community, which we like to call the Good Eggs family!

    (Good Eggs Team bagging up groceries for the next delivery.)


    How does the delivery process work and where do you deliver?

    Farmers and producers prepare food to order and we deliver it within hours of it being made. It works like this: Farmers, bakers and producers receive order notifications 36 hours prior to when the order is to be delivered. In that time they bake, harvest or prepare their orders and deliver the food to our Foodhub in Frogtown. As soon as the food arrives, we sort by storage temperature type, where it remains until just before we pack orders. We pack and deliver orders four days a week and deliver them by bike, car and our Good Eggs mobile. We also offer a few free pickup locations throughout the city. Food is made to order, which means its incredibly fresh and made just for you. We deliver to all of LA from Santa Monica to Pasadena and South San Fernando Valley.


    How does Good Eggs stand above the other local delivery services?

    Since we’re simply a platform for local foodmakers and farmers to sell their product, we have an enormous assortment. We look function more like a local food grocery store rather than a CSA or a produce delivery service, so our variety is unbeatable. You can shop for anything you’d find in a grocery store, but all the food is locally produced. We also deliver several days a week, providing customers with flexible delivery times. Plus our Community Care team is unmatched, as they are always ready to go above and beyond to ensure the customer is satisfied with their Good Eggs experience.

    (Another shot of the Good Eggs LA home)

    Why is it important to buy local produce and goods?

    It’s important for many reasons. For one, buying locally produced food is great way to keep dollars directly in the community. It’s much easier for local farmers and foodmakers to be held accountable if they’re growing food for a local consumer. It’s easier to develop personal relationships between growers and customers, making for more accountability and transparency. Also, local food is much fresher and nutritious. The longer food has to travel the less nutrition it provides.


    What is the criteria for a local business (farmer or foodmaker) to become a

    vendor through Good Eggs?

    Farmers and foodmakers must fit into the parameters of our established criteria. Our criteria ensures that every item in the marketplace was made or produced with integrity. Depending on the type of foodmaker, each kind of food has certain criteria. Meat, fish, produce, prepared foods, etc. each have their own criteria. However, all food must be produced within each city’s foodshed. A foodshed is the geographic region that produces the food for a particular population. All food must also be made or produced with the least amount of harm to our land, animals, and environment.


    If someone would like to join Good Eggs as a foodmaker or farmer, how

    should they go about contacting you?

    There is a process to becoming a Good Eggs foodmaker. Foodmakers inquire on a weekly basis about selling food through us. What’s so exciting is to see a fast growing number of people trying to start local food businesses! All information on how to get started can be found on the Good Eggs site (www.goodeggs.com/welcome). If a producer meets all the criteria and their product fits well into our marketplace, then getting up and running is a relatively short and painless process.

    (Good Eggs is a carrier of my favorite almond milk company, Almond Milk LA. Check out their local business interview here!)

    (Each bin is a customers order, so when they bag your groceries they have an assigned number to your name and grab your bin number and bag it up!)

    What is the future of Good Eggs?

    There’s so much to look forward to, and something on all of our minds right now is our Foodhub Opening, on Saturday, April 12th. We’re welcoming Angelenos into our new home at the old Hostess Factory to celebrate the opening of our new space. We’ll introduce dozens of foodmakers, snack on delicious local food from our region, enjoy hands-on food-making demos and much more. It’s an event for the whole family! We’re also experimenting with bike delivery in a number of neighborhoods, including Venice, Santa Monica, Silver Lake, Echo Park, Downtown and Larchmont, which are all neighborhoods a high order density and where parking and traffic can be burdensome. Finally our Foodmaker team is working around the clock make sure we have LA’s best and tastiest food offered on our site every day. Plus you’ll see delivery options expand to five days a week in the very near future.



    Written, Interviewed and Photographed by: Kristen Tola Hettich

  • Local Business: Sophie Jaffe of Philosophie Superfood Blends

    Happy Tuesday friends!

    Today I’m sharing an interview with Sophie Jaffe of Philosophie Superfood Blends. Her energy is so high it’s contagious! Sophie is a nutritionist, chef, personal trainer and mother! Her company, Philosophie, offers three different flavors of superfood blends, Cacao Magic, Green Dream and Berry Bliss. Along with these products she also offers different cleanse packages and what I like is that her cleanses aren’t just all about cleansing with juice. Check out my interview with Sophie to learn more about her cleanses and how to make her “go-to” favorite superfood smoothie!


    As a Nutritionist could you explain the benefits of integrating superfoods into your diet?

    Superfoods are foods that have incredible nutrient profiles--above and beyond that of normal foods. They are generally high in vitamins and nutrients. 


    What was the most important thing to you when creating Philosophie?

    To remain true to myself and authentic with my customers and products. I refuse to cut corners in any way, even if it means higher prices and a lower profit. 


    Which flavor is your favorite from your line of superfood blends?

    That's so hard for me! I actually end up mixing all of them or at LEAST 2 of them into any recipe I'm creating. They each have unique ingredients in them and I don't want to miss them if I don't have to! 

    Some may not know how to use your product or products of the sort.  How can you incorporate your superfod blends into meals?

    Oohh so many versatile & creative ways! You can add the superfood powders to yogurt, oatmeal, ice cream, raw food desserts, salad dressing, smoothies, guacamole, hummus, baked goods... The list is endless! I add it to my babies baby food- just mash 1 teaspoon green dream with banana and avocado! 


    What is your “go-to recipe” that you use your Philosophie in?

    My "go to" recipe for my superfood blends has to be a HUGE smoothie: 

    • 2 C homemade nut mylk or coconut water
    • 2 T cacao magic
    • 1 T green dream 
    • 1 T berry bliss 
    • 2 bananas 
    • 1/2 C frozen strawberries 
    • 1 C chard or collard greens 
    • 1 C kale or spinach 
    • 1 T almond butter 
    • 1 T coconut oil or coconut butter 
    • 1 capsule reishi 
    • Sprinkle of cinnamon 


    Perfect after a long, hard hike/workout or yoga class!  

    (Sophie gave me this smoothie and let me just say it was absolutely delicious!)  

    You offer a few different cleanse options. Tell us about them!

    The 5 day and 14 day DIY cleanse programs are perfect for a client with a lower budget wanting to learn new healthy habits for their lives. We provide recipes, a day by day menu, flexible options, handmade detox soaks for the bath, all Philosophie superfoods for the entirety of the cleanse, cleansing probiotic pills + detox herbal teas. Then the client purchases all the veggies/fruit/perishable items and prepares the dishes themselves using our recipes and guidance. 

    The 3 and 5 day Prepared Philosophie cleanse programs are full days of food for the client shipped to their home! We send everything they will need for the day except for the water they will drink. 

    Our cleanses are all unique because they are not just juice. The prepared cleanses have beautiful soups and protein rich smoothies. Our 14 day DIY includes recipes for gorgeous, filling stir frys & delicious, nutritious curry dinners. 


    If you’re starting a cleanse for the first time, which one do you recommend?

    I would start with the premade 3 day cleanse (budget permitting!) or the 5 day DIY. You want to be sure to start slowly and listen to your body. 

    I’m sure as a Nutrionist, Chef and Personal Trainer you work with and come across people that find it difficult to be healthy and/or they are overwhelmed with where to start their journey of being healthy. What is your biggest piece of advice to those people?

    Change one habit to start with, not everything. If you drink a lot of soda, try and drink half that amount, and slowly ween away to only having it 1 time a week or month. If you normally skip breakfast, start making a superfood smoothie each morning as a slow shift. 


    We want Philosophie! Where can we find your products?!

    On our website: thePhilosophie.com , amazon.com and 40 stores in Southern California and juice bars in Washington, D.C.! 

    (Just copy and past the link for stores from on website!)



    Written, Interviewed and Photographed by: Kristen Tola Hettich

  • Local Business: Erin Gomez + Scott Walker of Juice Ranch

    Happy Friday everyone!

    If you’re ever in the Santa Barbara area and are looking for some tasty fresh bottled juice, head over to Juice Ranch! Their juices are 100% Organic and 90% of the produce is sourced locally! I had the opportunity to talk with Juice Ranch co-owner, Erin Gomez, about how she and her boyfriend, Scott Walker, got into the juice business. Erin definitely has a passion for cooking and obviously juicing. During her interview she mentioned how her idea of a fun night was having “detox night” at her home making juices and doing fun detoxing things with her friends. Scott suggested they move the detoxing to a different location and here they are about to have three Juice Ranch locations!

    Have you both always been involved in the food industry?

    Yes, I was working at restaurants, I then moved to Guatemala and worked a sous chef with some girlfriends. Every week I would try new recipes. When I moved back to the states I wanted to continue a similar lifestyle to what I was living over seas and worked on a charter boat as the chef. I cooked and planned all the meals. It was a great job! Scott’s background is originally in film and films for an environmental film company. He is on the business side of things and more behind the scenes. He films all of our videos and does the marketing.


    Was opening a juice shop always something you wanted to do?

    Yes and no. I always told myself I didn’t want to run a restaurant but always went towards the food industry direction but it was actually my boyfriend Scott’s idea. There wasn’t anything like it in the area and I loved making juice concoctions at home so we went for it!

    Do either of you follow a specific diet? (Vegan, Vegetarian, etc..)

    Not strictly, we try different diets all throughout the year. We try to see what works. I’m big into whole and organic foods always.


    What is your best selling juice? What is your favorite?

    The Greens N’ Ginger is the most popular. My personal favorite is the Johnny 5 Alive. It’s sweet, tangy and spicy. It wakes you right up! Scott’s favorite is our new flavor, Coco La Ti Dah.

    How did you come up with all of the flavors of juices at your shop?

    I’ve been juicing for a really long time. I find a lot of joy in mixing flavors. I’m always curious if I can make something into a juice.

    What’s the most rewarding part of owning your own juice shop?

    The community! The people it has brought into my life. People with cancer come in and get addicted to juice and it makes them feel better. Also, working with my partner and it feels really good to be your own boss!

    Do you have plans of expanding?

    Yes! We just opened up a location in Isla Vista and we will be opening a shop in Westlake Village in less than a month!



    Santa Barbara

    33 Parker Way

    Santa Barbara, CA 93101



    Isla Vista

    6533 Trigo Road

    at The Loop

    Isla Vista, CA 93117


    Westlake Village

    2847 Agoura Road

    Westlake Village, CA 91361





    Written, Interviewed and Photographed by:  Kristen Tola Hettich

  • Local Business: Alona Dadiani + Vivi Rama of NoMoo Wise Cream

    Happy Friday friends!

    Here’s a product for all my vegans and friends that follow soy, dairy and/or gluten free diets! NoMoo wise cream is a delicious “ice cream” handmade here in Southern California! I had the chance to meet with the lovely owners, Alona and Vivi, in their shared kitchen space while they showed me how they make their wise cream from scratch! These ladies sure know how to make incredible tasting frozen wise cream! I highly suggest trying out their product, and for those of you who don’t follow any dietary restrictions I think you too would even love NoMoo! Check out my interview with Alona and Vivi! :) 

    Having both come from backgrounds that are not associated with food, what was the draw to start a food product and become involved in this industry? Was there always an underlying love for cooking?

    “Love of cooking-check! I (Alona) am originally from Israel. My birth mom was a Moroccan chef and vividly imparted to me a love of marrying different whole foods, spices and simple ingredients to make both unique and complex dishes. My father was also a merchant marine captain, so I spent significant stretches of the first 7 years of my life traveling the world, exposed to various cuisines.

    Vivi, originally born in Buenas Aires to Spanish parents (both originally from Galicia in Northern Spain) also had exposure to foreign indigenous staples and learned to appreciate great cuisine from early on in her life. Also, as a professional bass player who traveled internationally, world cuisine was an important influence. In short, even though our backgrounds and initial vocations (Alona is also a certified personal trainer in the private sector as well as a graduate of NYU’s Tisch School with a BFA in acting), food was always an integral bind in each of our lives.”


    Why did you decide to create a dairy, soy and gluten free as you cleverly call it, “wise cream”? What was the importance to you both in creating this specific product?

    “In truth, with the exception of wanting to make a dairy free “ice cream”, we never set out to create a “soy & gluten free” product. What started out for us as a love of the idea to create something that was sorely lacking in the market, in terms of purity (i.e., not using particular stabilizers and emulsifiers), morphed into a deeper understanding of making an even healthier, nourishing yet still delectable alternative. Now creativity in terms of flavors with our two distinct bases is the only limit!”


    Do you both follow dairy, soy and gluten free diets?

    “We are both practicing vegans. When we started making this “wise cream,” we were actually still both consuming dairy but shortly after learning more about the dairy industry, we opted to eliminate dairy from our diets. We also learned more about soy/its GMO prevalence and some potentially detrimental side effects, so we mostly consume fermented soy and, occasionally, other forms of it. This all propelled us to focus wholly on developing the best alternatives to suit our distinctive diet. And we wanted to extend the gamut to many who have either been long practicing vegans or are shifting their perceptions, dietary needs and lifestyles to reflect what we believe is a growing evolution in our relationships with food and its sources.  Lastly, no, we’re not gluten free. Just try and come between Vivi and her bread! But we still happily cater to our costumers who are.”


    Were there any adjustments to working with food that you had to make?

    “Our opting to make a “dairy, soy & gluten free” product got our creative juices going! We were first looking for the best way to achieve a creamy, delectable and stable base that we could use as a canvas to achieve what everybody loves about great ice cream…its reliable awesomeness! In terms of adjustments, the main one came in our Coconut base that we ended up sweetening with dates-this now offered an option to those who are avoiding any form of added cane sugar, are following the Paleo diet or have other such dietary needs.”

    I loved your ChocoLoco flavor! What are both of your favorite NoMoo flavors?

    “Thanks, Kristen! For Vivi, it’s hands down the Carajillo! This is how the Spaniards sometimes enjoy their shot of Espresso…with a kiss of cognac or brandy. It also reminds her of her afternoon “postre” (or dessert) following a family lunch. Distilling that into a NoMoo “wise cream” flavor was a proud moment! Alona is also very partial to the Carajillo-moslty because she’s a coffee fiend. But another top favorite is the classic Peanut Butter & Fudge. Although there are those allergic or critical of the legume, it’s a flavor that is so decadent and full, it’s hard to resist. The Fudge has become sought after member and even requested on its own-we’re now packaging it separately as a topping to any of our other unique flavors (like the Peppermint Candy Bliss and Coconut Vanilla Date-Full-made with whole Bourbon Madagascar Vanilla bean pods) …or as a spread!”

    What has been the most rewarding part of owning your own business and creating a product you love?

    Although, we’ve both run our own businesses up until now and still (Vivi as a bass player and Alona as an actor and personal trainer), without a doubt, the most gratifying aspect of our unbridled dedication to our company is the positive reaction we get from new and now established NoMoo fans. Also, when someone is truly seeking a product like ours that they can have because of legitimate, sometimes medically necessary dietary restrictions, and they actually love what they’re tasting…there’s nothing that matches the satisfaction we get when they feel like they’ve found that indulgence in NoMoo. Lastly, whenever someone says “I can’t believe this has no dairy!”


    Where can we purchase your delicious NoMoo Wise Cream?!

    “Sundays at The Hollywood Farmers’ Market, from 8AM-1PM (on Cosmo Street). On GoodEggsLA.com and at Viva La Vegan, in Santa Monica and Rancho Cucamonga.”


    Written, Interviewed and Photographed by: Kristen Tola Hettich

  • Good Eggs LA Home Delivery

    Happy Tuesday friends!

    Last week I got my first delivery from Good Eggs LA, a company that bring local produce and products to your doorstep. You can also pick up from their location in Atwater Village (aka Frogtown) or at any of their pick up spots found throughout LA! I decided to have my order delivered to my home, I felt so bad because the one-day it rains in LA is the day they were delivering my food! They still came to my door though, even in the pouring rain! They have cooler bags with ice packs inside to keep your refrigerated and frozen items cold. Good Eggs LA acts as your grocery store for all things local and made in LA! (Which I absolutely love!) As a first time customer they included a bag of local clementines and a bottle of chocolate milk (Which is not pictured because I drank it immediately! Haha!) Along with their first time customer gifts I ordered some kale (Also not pictured because it got used right away!), lemons, NoMoo non-dairy wise cream, Bakeology cookies (Learn more about Bakeology here!) and the Good Eggs staff pick of the month, Coldwater Canyon Mango Jam!  Everything was very fresh and tasty! Another thing I love about Good Eggs LA, is that they hardly have any inventory, so when you purchase something through their website the food producers and/or farmers are notified and they bring it to the Good Eggs headquarters a day or less before it’s supposed to be delivered or picked up! So they don’t just have food sitting around waiting to be purchased so everything you get is fresh! I definitely recommend trying out Good Eggs and considering using them as your local grocery store! You can start shopping right now in their online market...here!


    Written, Styled and Photographed by: Kristen Tola Hettich