Zella Day packs a serious voice and along with her sincerely written tunes; a mix of folk, synth and deep beats, Zella soothes the soul with her own multigrain brand of "Granola Pop". Hailing from a small town in Arizona, Zella has been making herself known in Los Angeles with singles such as "Sweet Ophelia" and "1965". The artist sat with us to dish details about her process, sound and upcoming releases.   LA CANVAS: How would you describe your music and your sound? ZELLA DAY: Hmmmm…. Well the sound is definitely a concoction of all things that I am inspired by, strive to be, who I was, and who I am presently. I've been creating music for long enough to have made music that I didn't like and wasn't too sure about to right now where I feel like I'm expressing myself to my full capacity. My square one was an acoustic guitar and a coffee house, so there inlays flares of classic  "singer-songwriter" vibes throughout the tracks. The music really started taking shape when I started implementing synths and programming big beats into the songs. Somebody once called it "Granola Pop". LAC: What is your inspiration for creating music? ZD: I believe writers go through phases of inspiration. When I look back at my body of work I feel nostalgic with every lyric written. My head is in a different space everyday and music helps to document those spaces. I'm currently inspired by the major changes I've been going through in the past few months. I moved out to East LA by myself while dealing with one of the worst heart breaks I've ever endured. LAC: What other musicians do you admire? ZD: There are so many greats. I've always looked up to those like John Lennon and Bob Dylan, who I see as true poets that moved the world with their words. LAC: You have some great singles out, is there going to be an album? If so, what can we look forward to? ZD: Thank you! There is going to be an album released early of next year, but I'm anticipating the release of my EP thats out on October 21st. Baby steps ;) LAC: Your performance at the Echo is quickly approaching, how do you prepare for shows? ZD: I like to take my sweet time. The day before a show I make sure I do some yoga and have some quiet time. I find that it helps me to be meditative in the moments leading up to a show so that I can be fully present on stage and not have have mental chatter. LAC: What is your favorite thing about being an artist in Los Angeles? ZD: My favorite thing would have to be being a part of a thriving community with so much passion and grit. I find it enchanting that LA has so many talented people in it. This town is welcoming and competitive all at the same time which calls for GREAT art. Check out Zella Day's music video for her single "Sweet Ophelia" and don't miss her upcoming show at The Echo on September 10th." rel="nofollow" title="Q&A: ZELLA DAY ' />


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The abundance of simplicity is often a concept lost on our generation. Art directed foodie shots tout just as much presence in the digital sphere as Instagram sideboobs, cat Vines, andYouTube makeup tutorials. The art of consumption floods our daily feeds. And we always want more.

It would be a mistake to assume the grass greener or the meat leaner with a fussy approach to a meal’s core ingredients. David Nayfeld agrees. The chef observes a traditional, chivalrous approach to living a proper culinary lifestyle. It’s his love affair with ingredients that resonates after tasting one of his exquisitely prepared dishes.

Trusting in his gut, Nayfeld began his gastronomic expedition in California before heading east to New York’s Eleven Madison Park to hone his craft. Then there was Spain, Paris, and London, before circling back to Los Angeles to set the framework for Fifty Seven, a restaurant that, quite literally, ‘revolves around’ chefs. Now, Nayfeld embraces his future solo. His outlook, passion, and gusto pivot as he finds his balance with a new food tradition and a timeless restaurant space that obliges his way of life.


CHEF DAVID NAYFELD: The underbelly, so to speak, of my cooking was formed in Northern California. I grew up in the Bay Area. Essentially, you don’t figure out until later on in life that you’ve been exposed
to an education of how human beings should eat—having vegetables multiple times a day with fruits as snacks. And not as chores. People have orchard trees in their backyards! Even
in East Oakland, people have apple and orchard trees in their backyards—because you may as well.


DN: I wasn’t planning on becoming a chef. I did love food, but it was all very accidental. When I was working at a produce stand at 13, I didn’t think I was working towards a career,
I thought I was putting my ADD to good use—my absolutehyperactivity to good use.


DN: Stylistically, my cuisine is very much about showcasing and highlighting incredible ingredients and not over manipulating. Over manipulation comes with a level of insecurity—you feel like you have to work harder to make it super interesting or extraordinary. At the end of the day, we’re cooking food. Food is meant to be eaten. It’s meant to create comfort, sustenance, and happiness. Yes, a lot of it is artistic, and I like to plate with an artistic flair. But again, what we’re cooking is meant to satisfy people’s need for nutrition. I would say my style is trying to adhere to simplicity. My cuisine, or the cuisine I’m trying to achieve, is New American, Progressive American, or whatever people want to call it. Really, what I’m trying to adhere to is an abundance in simplicity.



photography JOSH TELLES

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