Model Man: George Paul

George-Paul-Jacopo

George Paul was born in Poland and his German father moved their family to Germany when he was four years old. For George, this led to an important realization. “In Germany I got a new name with a new passport which never made me really identify as either German or Polish, but for me [it was] just the right circumstance to understand that we are all human.” When he started modeling, the scope of his traveling  and experiences added to this foundation. This winter, you might see George and his friends handing out coats on the streets to the homeless or dining at a vegetarian restaurant. You might hear George speaking in one of the many languages he’s mastered, or get a lesson from him in optimism or meditation. George will be featured in an upcoming Brave GentleMan editorial video, and we are always thrilled to work with professionals whose ethics are aligned with ours. George and I spoke about his experiences modeling:

Joshua Katcher: How long have you been modeling and how did you get started?

George Paul:  I’ve been working now as a model for more then 5 years. Back then in Duesseldorf I used to work in a bar called Monkey’s Island, it was my first little step towards the wide world. This one day a woman looked at me with a smile the day after she came with a friend who was checking me out but then asking me if I would like to work as a model…I did not answer and he gave me his business card and left. I went to his office and they took my measurements. I realized that another door to the world just has opened. Two weeks later I was in Milano working as a Model.

JK: Do you find yourself floating between two worlds? Is the modeling world  compatible with someone who has ethical standards, compassion and a desire to do good in the world?

GP: I used to doubt myself and the job I’m doing in the past, but but now I know that compassion and doing good one can do anywhere in this world no matter where you are. I just need to be aware that I am responsible [for] the harmony in and around me. That’s why meditation and sports are very helpful for me.

Read more…

Just in time for the holidays, a vegan Bailey’s recipe!

by Paul Jarvis

This recipe is from my cookbook, Eat Awesome (use the link to get it for 50% off).

I don’t drink, but a lot of my friends do and they love this concoction. It tends to get whipped up and pulled out around Christmas, but really, it can be great for any occasion (Tuesday is a good occasion, for example). I have no idea how long this lasts in the fridge, since it tends to disappear really quickly.

Serve on ice, use in coffee, or keep in your (secret) flask.

baileys

INGREDIENTS

  • • Coconut milk
  • • Maple syrup
  • • Vanilla extract
  • • Espresso
  • • Whisky
  • • Cocoa powder

DIRECTIONS

  1. 1. Combine a can of coconut milk with a couple squirts of maple syrup, a few teaspoons of vanilla extract, 1-2 tablespoons of cocoa powder, and 2-3 shots of espresso (or 1⁄2 a cup of strong coffee). Add in whisky to taste, usually 1-2 cups.
  2. 2. Blend until smooth. Taste to adjust sweetness and alcohol content.
  3. 3. Serve chilled and store in a sealed container in the fridge.

Local Liquor & A New Classic Manhattan

Buying local makes a huge impact in reducing our footprint on the planet.  We know our resources aren’t infinite and we know shipping from across the world uses more resources than shipping from our backyards.  So, no need to argue this point. Right? Right.

Why then has this not translated to the wonderful world of alcohol?  At a recent tradeshow, I was discussing the importance of buying local liquor with a colleague.  He wasn’t much older than me and believed that imported = better; a perspective passed down from his father. And I get it, maybe this has been proven true for cars or other products, but for alcohol?  In the film Bottleshock, America did beat France at their game with a blind wine tasting.  So let the record show, local has nothing to do with a better or worse flavor. Rather, it’s the quality and expertise we need to look at here.

If you search a little, you’re bound to find great liquors, wines, and beers local to your region.  In New York, we’re fortunate enough to have the Finger Lakes, a climate similar to Boudreaux, producing top of the line vino, many sustainably so, and at affordable prices—Wolffer Estate and Sherwood House being two of my very favorites. You can find both at Candle 79 in the Upper East Side, but if you are feeling adventurous head over to Long Island for a tour of the estates.  Wine takes on many new dimensions when you have the grapes and growers by your side.

 

Not only does Long Island have great wine, but if you are in the neighborhood, check out Long Island Spirits for a smooth shot of vodka produced using locally grown potatoes, and learn about Long Island’s rich potato growing history.

One of my favorite distilleries is Berkshire Mountain Distillers.  Located on a revived apple farm in Massachusetts, BMD is making top of the line liquors.  The Ragged Mountain Rum is a treat on the rocks, and the Greylock gin is pristine as a martini. Also try their vodka, corn whiskey, and bourbon.  Many of the ingredients are grown locally, however, the more exotic ones like sugar cane, are imported.  When purchasing the rum, you still reduce your carbon footprint because of the resources spared not having had the heavy contents traveling overseas.

 

NEW CLASSIC MANHATTAN
I love the Ragged Mountain Rum alone, but add a little depth with the following recipe:

  • • Start with a local rum like Ragged Mountain
  • • ½ oz of your favorite rich liqueur ( I used a Noccino, a walnut liqueur from Napa)
  • • A dash of bitters ( I used local bitters called Elemakule Tiki from Bittermans)
  • • Finish with a lemon twist and you have a great substitute for the classic Manhattan.

 

EXTENDED! 10% Off Pre-Orders Novacas x Brave GentleMan

Extended through Sunday! Get 10% off pre-orders on the new season of the Novacas x Brave GentleMan Shoes.  Discount code: ” BRAVEPRE “

http://www.bravegentleman.com/shoes.html

About the collaboration:

Classic New York style. Expert Portuguese craftsmanship. Superior Italian textiles.

Part of the ongoing collaboration between Novacas and Brave GentleMan, this collection features durable, classic men’s shoes that are made under fair labor conditions in the European Union. They rival leather like no other – breaking-in and aging wonderfully, and are suitable for vegans, with uppers made from biodegradable PU microfiber. Handsome both inside and out.

Brave GentleMan was started by Joshua Katcher, who in 2008 launched TheDiscerningBrute.com, a men’s lifestyle website creating discourse with an intelligent and influential audience who want to change the world, save the day, have fun, and look good doing it. The Discerning Brute and Brave GentleMan define a better man, leading an era of evolved manhood. Brave GentleMan emerged as an eCommerce platform in 2011 resulting in this exclusive collaboration with Novacas.

John Bartlett Teams Up with Farm Sanctuary

CFDA award winning fashion designer, vegan and animal advocate John Bartlett has teamed up with Farm Sanctuary — North America’s largest and most effective farm animal rescue and protection organization — to create a capsule collection of tees (called “The Ambassador Collection”) that are both meaningful yet minimal. Models for this shoot were The Discerning Brute pals, the flawless Leanne Mai-Ly Hilgart of Vaute Couture and dreamy Bo Roberts.

The collection launches Monday, August 6th and retails for $40. It will be sold exclusively at www.johnbartlettny.com.  10% of the proceeds from the sale of each tee will be donated to Farm Sanctuary (www.farmsanctuary.org) to fund the nonprofit’s lifesaving work on behalf of abused and neglected farm animals.

In keeping with the clean, minimal style style of Bartlett’s Tiny Tim Collection, the limited edition collection consists of three black tees (in both men’s and women’s sizes), each features a bleached silhouette of one of the three most recognizable farm animals in our country (a cow, chicken and pig). The tees also feature a cryptic and staggeringly large number, bleached onto the sleeve. This statistic represents the current number of animals (of the species featured on the shirt) slaughtered for food in this country each year – a number that will come as a surprise to many Americans.
The shocking numbers are as follows:
  • • 9,000,000,000 + chickens
  • • 110,500,000 + pigs
  • • 35,000,000 + cows

We hope that with this collection (and with your help) we can all do our part to help lower these numbers.