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Behind The Scenes

Meet Better Late Than Never

  How long has Sara Dudzinsky been making jewelry? “Since I was old enough to use those giant plastic beads,” she says. Granted, it took the designer some twenty-odd years to develop her aesthetic. In high school, she discovered a propensity for metalwork, and after getting her BFA in metals and jewelry from Cleveland Institute of Art—in her hometown—she moved out to Portland, Oregon, with her boyfriend. “We actually grew up two blocks from each other,” she confesses. For Sara, what makes jewelry-creation her thing is the hands-on intensity of it. “I wavered back and forth between clothes and jewelry for a long time. What brought me to jewelry was the process. I like to sew, but I love the fire,” she explains. She discovered crystals—her material of choice these days—on a thrifting trip when she was sourcing inspiration and other accessory-worthy trinkets. “Even though I might be making the same pair of earrings 50 times over, every one is a little bit different. They all have their own qualities, shapes, and characteristics. It makes it more interesting for me,” Sara says. Now that she has this rock thing going—creating surprisingly delicate (and charmingly small) pieces from natural stones—she is putting energy toward sourcing some really fantastic crystals directly. “I’ve been trying to find more mines, make more connections,” she explains. This, it seems, will be another way to keep things interesting. We’re celebrating our first birthday by bringing some star designers from year one. Make sure you don’t miss out on any of their editions by getting yourself on our email list.
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Sara Dudzinsky Shops the Pacific Northwest

Sara Dudzinsky, the designer behind Better Late Than Never, is a Portland girl. She also makes some of the most surprising but understated jewelry we’ve ever seen—tiny, rough crystal earrings and slender hammered rings. Which makes her exactly the sort of person you want showing you around her own city and the upper left coast’s other much-loved locale, Seattle. These are the six places where she always finds the best stuff (aside from the stores that sell her own work, course). PORTLAND The Golden Rule“There are a lot of great shops in the 811 East Burnside Building. Wendy, who runs this place, always has a ton of amazing vintage clothing for sale, and she does a rotating gallery exhibition. All the people who work there are volunteers—they just really want to give as much money to the artists that they’re showing as possible.” (goldenruleportland.com) Sword+Fern“On that same block as The Golden Rule, there’s a beautifully curated place called Sword+Fern. Emily Baker, the owner, has all sorts of home goods and accessories, and she also has her own jewelry line, which is awesome. It’s funny: Right now, we’re using some similar materials—crystals, seashells, stuff like that—but our work is so different.”(swordandfern.com) Blackbird“Blackbird has a location in Seattle and one in Portland. They have a little bit of womenswear but great menswear—and they also carry a lot of great body products. I’m obsessed with Malin+Goetz, and they carry all of their stuff. The guys that run it are super nice. They are really into chatting with you—it’s a very personalized shopping experience.” (blackbirdballard.com) Canoe“Canoe is fantastic. We just bought Hearth ceramics for our house, and we went there and picked them all out. I have my eye on this crazy, fancy mechanical pencil for my boyfriend, and they have some really amazing wood-slice cutting boards. They have a great online store, too.” (canoeonline.net) SEATTLE Totokaelo“Totokaelo has a super clean aesthetic—very modern and white. Last time I was there, the jewelry was hung up on the wall with colored tape—literally just taped straight to the wall. It was really unique. I have a Shabd bag—a tie-dye one with a rope handle—that I bought there.” (totokaelo.com) Lambs Ear Shoes“If you want some amazing shoes, this is the place to go. The owner introduced me to LD Tuttle. I haven’t thrown down for a pair yet, but I’ve been obsessed with the line for a while.” (lambsearshoes.com) Get on our email list to ensure you don’t miss out on Sara’s edition tomorrow—only available here.
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Sara Dudzinsky Makes the Best Turkey Ever

Sara waiting to chow down at The Bent Brick. Both Sara Dudzinsky and her boyfriend, Will Preisch, are passionate creative-types: She’s the designer of minimalist, earthy jewelry line Better Late Than Never, and he’s the chef at Portland, Oregon’s The Bent Brick, one of the buzziest restaurants in one of the top food towns. They can also often be found standing over a stove together at home, and this turkey recipe that allows you to work ahead has become their Thanksgiving go-to. “We made it for the first time four or five years ago—not long after we moved back to Portland,” Sara says. In short: It tastes like home. Don’t miss out on one of Sara’s other very tempting creations: The sea urchin earrings that she created for Of a Kind. Sara & Will’s Thanksgiving Turkey“This method of cooking a turkey is very untraditional—and yields delicious results. We cook the dark meat and the white meat separately and we confit the legs and wings in duck fat, while roasting the breast on the bone.” —will Ingredients:Medium-size turkey2 to 4 quarts duck fat (depending on the size of the turkey)2 bunches thyme2 bunches sage2 heads garlicSalt Directions: Two days before: Break down and season the bird.Place the turkey on a cutting board. Remove the neck and the gizzards from the cavity; reserve these for gravy if you desire. Remove the legs from the turkey: Make an incision in the skin by the hip, where the leg attaches to the body. Repeat on the other leg. Pull both legs down and away from the backbone, dislocating the leg from the hip of the turkey. Run your knife down the exposed part of the thigh, separating the leg from the hip.  Repeat on the other side. Snap the backbone of the turkey from the rib cage. You can do this with a towel and your hands or with a heavy chef’s knife. You will now have the turkey separated into three major sections: the turkey breasts attached to the rib cage (white meat), the turkey legs with wings (dark meat), and the materials for a stock if you’re making one (gizzards, back bone, and neck).Chop the thyme, sage, and garlic well. Season the breast and the legs very generously with salt and rub them down with the thyme, sage, and garlic mixture. Refrigerate overnight, leaving the breast uncovered to help the skin get crispy in the oven. One day before: Make the confit.Preheat the oven to 250 degrees. Place the turkey legs in a large Dutch oven and cover with duck fat. Cook for 4 to 5 hours, until the turkey meat is falling off the bone. Let cool in the fat. Refrigerate overnight. Day of: Prepare the breast and serve.Preheat the oven to 400 degrees. Remove your turkey breast from the fridge and place it on the counter for two hours and allow it to come up to room temperature. Put the turkey breast on a roasting pan with a rack and place into the oven. The amount of time the turkey takes to cook depends on how big your turkey is. Since you aren’t cooking the breast and the leg at the same time, you don’t need to take your turkey to such a high temperature—this is why our turkey breast is going to be so juicy and delicious. Gauge its progress using a digital thermometer, take the turkey’s temperature at its thickest part: the center of the breast. Remove it from the oven when the thermometer reads 118-degrees and allow it to rest for 20 minutes on the stovetop.While your turkey breast is roasting, reheat the turkey legs on the stove, melting the fat and heating them through. It should take about 45 minutes at a low simmer to prepare them.Carve and serve the turkey breast and legs.
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