Lucy Lau

The Georgia Straight - - Contents -

The leaves have fallen and the mer­cury is steadily drop­ping, which means it’s time to pack up the wind­break­ers and dust off the coats and parkas. And in Van­cou­ver, one of the out­er­wear and out­door-equip­ment cap­i­tals of North Amer­ica, the op­tions are end­less—in­clud­ing, un­sur­pris­ingly, those in the ve­gan and cru­elty-free depart­ment. So if you’re on the hunt for win­ter­wear but can’t rec­on­cile in­vest­ing in some­thing that uses an­i­mal byprod­ucts like down and leather, read on— and pre­pare to get a lit­tle toasty. SLEEPY HOL­LOW Ac­cord­ing to Arc’teryx, ev­ery sin­gle per­son (!) at the com­pany’s North Van­cou­ver HQ owns an Atom LT hoodie ($300). Given the fact that the out­door-gear gi­ant man­u­fac­tures no fewer than 75 tech­ni­cal-jacket de­signs, that’s gotta count for some­thing, right? Avail­able for both men and women—the lat­ter ver­sion has a slightly slim­mer cut—the in­su­lated, su­per-light­weight piece is wa­ter-re­sis­tant and eas­ily com­press­ible, and helps reg­u­late body tem­per­a­ture thanks to its breath­able, quick-dry in­su­la­tion. Plus, it promises to of­fer all the snug com­fort of a sleep­ing bag, which is ex­tra ap­pre­ci­ated dur­ing a time of year when all we want to do is stay in bed. Find it at Arc’teryx (var­i­ous lo­ca­tions). SWEET SWEDE Bet­ter known as the cre­ator of those colour­ful square back­packs you’ve seen on ev­ery­one from your fair-weather-cy­clist neigh­bour

from pre­vi­ous page was a task that proved both fun and stress­ful for the cock­tail fa­natic, who, for the record, has no for­mal mixol­ogy train­ing. How­ever, this doesn’t make her li­ba­tions any less tasty. “These are not nec­es­sar­ily bar­tenders’ drinks,” Croll tells the Straight by phone. “They’re home takes on cock­tails.”

This hum­ble ap­proach to cock­tail-mak­ing means many of Free the Tip­ple’s con­coc­tions are begin­ner-friendly—not to men­tion a joy to mix, shake, and sip. Croll did her home­work be­fore cre­at­ing each recipe, delv­ing into her sub­jects’ work, back­grounds, and per­son­al­i­ties to en­sure that the bev­er­ages re­flected them in some way. The Ser­ena Wil­liams is an up­dated Pimm’s Cup—the of­fi­cial drink of Wim­ble­don—made from straw­ber­ries, mint, and gin­ger beer, for in­stance, while the Naomi

Klein uses a kom­bucha base and small-batch in­gre­di­ents to hon­our the ac­tivist’s an­t­i­cap­i­tal­ist views. “That’s a good one if you just want some­thing to sip on,” Croll says of the Naomi.

Those with ex­pe­ri­ence around a cock­tail shaker can look to the Zaha Ha­did, an in­ter­pre­ta­tion of the Ramos Gin Fizz that re­quires at least 60 sec­onds of vig­or­ous up­per-body move­ment be­cause, in Croll’s words, “a woman whose build­ings were im­pos­si­ble to build de­serves a cock­tail that is chal­leng­ing to make.” And then there’s the Flo-jo, a lay­ered li­ba­tion that’s served red, blue, and white— colours that Florence Delorez Grif­fith-joyner, the dec­o­rated Amer­i­can ath­lete and fastest woman of all time, had painted on her fin­ger­nails when she sprinted her way to three

gold medals at the 1988 Sum­mer Olympics. “The Flo-jo was crazy,” notes Croll. “That one was ac­tu­ally re­ally dif­fi­cult [to make] be­cause it’s a lot about pre­sen­ta­tion.”

The list of women fea­tured in Free the Tip­ple is as broad and di­verse as the drinks them­selves. In fact, tan­ta­liz­ing recipes aside, the book of­fers a com­pact, di­gestible way to ac­quaint (or reac­quaint) one­self with some rel­a­tively lesser-known badass women from around the globe. Among these names are French writer Anaïs Nin; Rus­sian prima bal­le­rina Anna Pavlova; and Tanya Ta­gaq, the Inuk throat singer and Or­der of Canada re­cip­i­ent who won the Po­laris Mu­sic Prize in 2014. All 60 women in the tome are peo­ple that Croll re­spects and ad­mires greatly. “I was look­ing at this as very much like when some­one asks you what your dream din­ner party is and who you would in­vite to that,” she ex­plains. “It wasn’t about, like, ‘Oh, I have to in­clude all the most fa­mous pop stars.’ So there are some peo­ple—many peo­ple—who are left out, as you’ll see. But it was more about strik­ing that balance.”

As for what kind of cock­tail would em­body Croll? “A spicy choco­late mez­cal mar­garita,” the au­thor shares af­ter some deep in­tro­spec­tion. “I’d in­fuse the mez­cal with chili and re­place the triple sec with crème de ca­cao. The smoky, earthy flavour of the mez­cal ties into the musty smell of books.…the choco­late notes hint that I am a known choco­late fiend, and the spice is there be­cause I have an at­ti­tude.” We’ll drink to that.

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