The following are photos I took of how the day progressed (I couldn’t resist, and Rachel didn’t mind). Please be sure to keep checking her facebook page for the actual look book, follow her on twitter, and see what she’s up to on the Academy blog. You can also shop her current stock here.

Look Book Credits:

Photography: Maxwell Runko, Mikala Casuccio

Models: Julianne Zimmerman, Emily Glisson

Styling: Rachel Albright

In the past couple of years, Richmond has seen an incredible growth of new restaurants. From coffee shops with lines out of the door to upscale southern tappas bars, this city has birthed new culinary creations that are all worth trying. But let’s take a second to look back at a gem that never once got the spotlight it deserved. As you pass by the glam and grit of Richmond’s Shokoe Bottom and start to head out of the flood zone, nestled just under Church Hill is Aziza’s on Main. Here, chef Caleb Shriver and pizza chef, Chris Dowhan, have found their sweet spot.

Aziza’s is a delicate balance between European control and Southern creative improvisation. Jason Alley of Comfort says:

“Aziza’s is an awesome place downtown that blends a lot of different identities together well. The owner’s name is Rusty and she’s Lebanese, but you’ve never heard a more Southern accent in your life. For lunch, there’s a great wood-burning oven and the pizzas that come out of it are fantastic. You can get shit like bottarga, which is really pretty sexy. It’s by far the best pizza in the city.”

Caleb has lived in Richmond for around a year and a half now and has been cooking at Aziza’s for just under that. Chris is the opposite. He’s lived in Richmond for 24 years and been at the restaurant for just 6 months. Their combination and communication is awesome. We had the chance to sit down with two for some questions on food, opinion, and this great city.

NS: What’s your culinary experience before Azizas?

Caleb: I have been in kitchens since I was 17. In 2003 I graduated at The Coach House, a classic french style restaurant that also runs as an apprenticeship owned and operated by chef Kurt Flieschfresser in Oklahoma city. I moved to Chicago in 2008 and worked with chefs Homaro Cantu and Daryl Nash at Otom Restaurant. I then worked under chefs Jimmy Sneed and Geoff Rhyne at Sugar Toad in Naperville, IL.

Chris: Aside from cooking at home for myself and friends, I had no culinary restaurant experience before working at Aziza’s.  I worked in one other restaurant as a server but had little more than my culinary experience at home as a starting point.  Luckily that included a lot of time spent making pizza at home for friends, so working the brick oven at Aziza’s was a perfect match.

NS: What does Aziza’s represent to you?

Caleb: A small family owned restaurant with diverse styles and good food.

Chris: It’s a family owned, local business that supports a lot of other local purveyors.  They love the food they make and it shows.

NS: What does food mean to you and how do you celebrate it?

Caleb: Food is a vital source to life, and I celebrate life with food.

Chris: Food is not only something that sustains us, but something that brings us together.  Food is a reason to get together with friends and enjoy something made by either a friend or by someone at a restaurant that you love.  I try to buy local as much as possible, which makes food also a celebration of the area and the hard work that the farmers have put into growing vegetables and raising animals.

NS to Chris: I know the passion that you have towards cooking, especially towards breads and baked goods. How do you translate this passion for bread into your work at Aziza’s? Aziza’s has an amazing brick oven.  Over the past couple years I’ve really been drawn into bread baking, however there’s something unique and special about baking the way that Old World bakers did.  Being able to try out different techniques with the oven has only made me feel more passionate about the process of baking breads and cooking in general.  In many ways I feel as though passion was one of the only qualities I had that allowed me to have this job.

NS to Chris: What is it about breads that intrigue you so much? The process of making bread is an elegant one.  Every detail counts. And no matter how precise I think I’ve been, the results always vary. I love that.  No two boules or pizzas ever come out the same.  I think that having such an endless number of variables and outcomes leaves me in awe of the process.  Changing the tiniest measurement, temperature or time can significantly change the outcome.  Learning how to manipulate the four or five ingredients in bread to get what you desire is challenging but fascinating.

NS: What is your opinion on the current trend of eating locally?

Caleb: From a economic and health stand point it’s great. I’m looking forward to it becoming less of a trend and more of a life style. It’s also more than just eating local though. We need to know that it comes from an honest source with morals of good husbandry, Organic Farming and more.

NS: How do you incorporate seasonal eating into the menu?

Caleb: It’s easy. The food comes into season and we source it and cook it.

NS: Do you see Richmond being an underrated food city?

Caleb: That depends on who’s rating it.

NS: What do you love most about Richmond?

Chris: Stepping away from food talk for a minute, my favorite part of Richmond has to be the outdoor activities it offers.  Nestled in on the edge of the river are great mountain biking trails and an old bridge buttress set up for rock climbing.  Richmond is just big enough to have some unique and interesting things going on, yet small enough that everything is accessible.

NS to Chris: What pie would you serve your friend if they came in to visit tonight? If they were vegan or vegetarian, I’d make them a black garlic, kale and caramelized onion pizza.  For the others, I’d probably make a prosciutto and arugula pizza topped with chili flakes and parmesan.

NS: What do you see for the future of fast food in this country?

Caleb: Fast food will always have a clientele, and they will adapt to the trends (eat local).  So it’s also good to know that the people cooking your food, have you in there best interest.

Aziza’s is located in downtown Richmond, Virginia at 2110 East Main Street. ph.804.344.1523  They also have the biggest, baddest, and best creme puffs we’ve ever had. Yes, they do carry-out.

Photographs by Cameron Lewis.

First of all, if you’re from Richmond, you’ve got to admit the fact that Baltimore’s Future Islands played at The Camel is awesome. Samuel Herring’s voice and energy sounds like it could literally be heard all the way from Baltimore. He’s got more character than a Disney movie and a tone that sounds like it could be from a video game. Along with Gerrit Welmers, William Cashion, and the heat from the crowd, The Camel felt like a sauna tonight. Their next two shows will be held in their home state of North Carolina and then head further down south. If you can get the chance to check them out, it’s worth your time.

Photos by Miles Quillen and Brian McDaniel.

“We are proud to introduce the Apolis + Need Supply Co. Richmond Market Bag exclusively sold at Need Supply’s Richmond shop in Virginia. This is our eleventh Local + Global, connecting regional retailers with our global advocacy and helping to create consistent employment for artisans in rural Bangladesh. The first ten Apolis mobile app users to visit Need Supply Co. and purchase their exclusive Richmond Market Bag & Apolis + Matteo Scarf bundle will receive $30 savings. Also, in honor of today’s release, enjoy a meal or drink with any of Need Supply’s local neighborhood restaurants or cafés and bring your Richmond receipt to receive 15% in-store savings for today only.”

Check out the Apolis site here for the full write-up and more pictures of our awesome Richmond neighborhood.

We love creating and working with our friends and look forward to more of both in the very near future.

To a new year. Lets make it a good one.

The official video for the Ki:Theory single “I Wanna Run” featuring Maura Davis of Denali, off the new Ki:Theory album scheduled for release in early 2012.

Download “I Wanna Run” now for free at KiTheory.com

Directed and edited by Johnny Hugel.

Ki:Theory (a.k.a. Joel Burleson) is a recording artist and producer who specializes in genres of electronic and indie/alternative rock. He and his band have toured nationwide US, Canada, Japan and Korea including a performance at the Bonnaroo Music Festival. He’s done remixes for Daft Punk, Kings of Leon, Queens of the Stone Age, Kasabian, MuteMath, Ladytron, Sasha, UNKLE and Brazilian Girls among others.

Unfortunately we’re not talking about the adamantium filled superhuman. Instead we’re talking about the makers of some of the most durable and longest lasting boots on the market. If you’re in or around Richmond this Thursday, please come to a very special evening with Wolverine Shoe Co. at our store. We’ll be providing music, food and giveaways from 6-8pm. It’s your chance to get up close and person with the shoe and the company that we’re proud to represent.

An American icon:

Established in Rockford, Michigan, Wolverine made the original boots that helped build the railroads, erect skyscrapers, and expand highways across this great country. A historic mile marker for the brand took place in 1914, when Wolverine introduced a footwear line called the 1000 Mile Boot®, setting the standard for durable footwear.

Wolverine is more than just a brand.

Wolverine’s heritage of comfort and durability are integrated in a full-line of authentic workwear and rugged outdoor apparel. Built to withstand the challenges of real life, Wolverine apparel is designed for active men that need the freedom to move. Innovative construction and styling details provide long lasting comfort in Wolverine apparel.

Click here to join our Facebook invite page for this event.

There’s really nothing like sitting around a roaring campfire in the middle of nowhere with a few of your close friends. That ring of warmth around the fire attracts everything from cold toes and damp socks to amazing stories and pinch of solitude. Toss in a warm thermos of dark roast coffee and that night around the campfire might turn into morning before you know it. To help make this situation become reality, we’ve paired with our neighbors at Blanchard’s Coffee Co. to create what we simply call, Camp Coffee.

Camp Coffee is made exclusively for Need Supply Co. with 100% USDA Organic/Fair Trade Arabica Coffee Beans. It’s a delicious, dark, leathery, and smoky combination of 50/50 Indian Monsoon Malabar / Ethiopian Harrar (Post Roast Blend). This super dark roast tastes rich, earthy, slightly smoky aromas with hints of leather, tobacco, dark chocolate, blueberry and currant. Soft, sweet palate with a clean finish.

About the coffees:

Indian Monsoon Malabar–A truly unique coffee grown in the Malabar region of southern India and then cured using the seasonal Monsoon Rains. Coffee beans are placed in open walled buildings that allow the Monsoon wind and rain to wash them constantly. Much of the rain water is absorbed by the bean which is then allowed to dry, leaving it a pale yellow color and far less dense than other coffee beans. The process results in a complex, earthy and funky coffee that is wildly intriguing in the cup.

Ethiopian Harrar–A fruit-forward bean from the birthplace of coffee–the Ethiopian Harrar bean is typically full bodied with bold dark fruit flavors and intense cocoa notes. Most Ethiopian coffees are hand-picked and processed in the lush mountainous regions of the country.

Thanks to Stephen and David at Blanchard’s Coffee for helping us out with this project and creating the exact taste and flavor that we wanted. You guys are the best! Also thanks to our friend Nick DeRosa for lending his expert palate and time to our blend.

Purchase Camp Coffee here.

Richmond, Virginia has been called the city of seven hills. The amazing landscape of this city made up of Union, Council Chamber, French Garden, Navy, Gamble’s, Shockoe, and Church Hills, weave a deep history that can been seen in just about everything. From architecture to attitude, Richmond, Virginia is where we call home and we’re proud of it. This winter, we’ve paired with The Alden Shoe Co. - a company rich in history and skill, to create the Seven Hills Indy Boot. Only available at Need Supply Co.

Founded by Charles H. Alden in Middleborough, Massachusetts. Alden is now the only original New England shoe and boot-maker remaining of the hundreds who began so long ago. Still a family owned business, still carrying forward a tradition of quality genuine-welted shoe-making that is exceptional in every way. Their craftsmanship and heritage is shown in every detail.

The Seven Hills Indy Boot is made of rugged and comfortable waxed calf leather. They feature a durable, Trubalance last, tan Dakota upper, all around Goodyear welt construction with white stitching, flat brown cotton laces, 9 painted agatine eyelets, and a white Vibram outsole.

Shop the Seven Hills Indy Boot.

Currently reading: The Waste Land by T.S. Eliot. I’m trying to get into poetry.

Some books that have changed me: Walking on Water by Madeleine L’Engle, and Eating Animals by Jonathan Safran Foer

Favorite book: The House of the Spirits by Isabel Allende

Currently listening to: The Lion’s Roar by First Aid Kit

Favorite thing to eat: I love being vegetarian in Richmond. This city has made me love well sourced whole foods. I drink raw milk and eat lots of local eggs. I never would have thought those things would be in my fridge.

Favorite jeans: Nudie. I bought them to celebrate finishing my Need order. I don’t think I can ever go back.

What gives me edge: The ring in my nose.

Someday I will be: A lawyer’s wife. My husband Mark is starting at Richmond Law in May.

Favorite hair/beauty tip: Stop washing your hair so often! I stumbled upon a post on Refinery29 about Proenza Schouler CEO Shirley Cook (http://www.refinery29.com/we-ve-finally-been-convinced-to-give-up-our-shampoo) last April and have only washed my hair once since. My hair is the best it’s ever been!

Thanks Mary!