A FAMILY OF FLAIR

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The Fouquets are part of impressive genealogy that can trace its roots back to 17th century France and King Louis XIV’s Super Intendant of Finances, Nicolas Fouquet, who was the first in this extraordinary family to make a name for himself in fashion. And though the days at Versailles are gone, it’s clear that this stylish family still has a certain je ne sais quoi.

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Current Fouquet patriarch and ruggedly debonair model Bernard has graced the pages of almost every major fashion magazine. And, as you can see from our spring shoot, he has passed down his model good looks and artistic fashion sense to his children, Anouk, GiGi, Cielle, and especially Nick.

It takes a certain kind of person to pull off a hat. But Nick does more than just sport dapper chapeaus; he’s actually the craftsman behind them. One of only 300 hatmakers in the world, he uses sustainably harvested materials to fashion custom, handmade hats for a star-studded list of clientele, which includes Pharrell and Diane Keaton, from his workshop in Venice, CA.

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How does that adage go? Ah, yes. Behind every great man there’s a great woman. When talking about Kassia Meador, Nick’s girlfriend, you can’t overemphasize “great.” Kassi, as her friends call her, seems to have done it all. When she’s not in the ocean, this pro surfer works as a stunt double, designs wetsuits, shows her photography in galleries, and travels the world with Nick. With her contagious energy and brilliant passion, it’s no wonder she’s been welcomed to the Fouquet family with open arms.

But despite all the traveling, modeling, designing, hatmaking, surfing, and world dominating, this tight knit family works to inspire each other every day. And it’s the carefree moments spent together that fuel their creative spirits.

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THE WEIGHT IS OVER

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Comfort is what we do best. And now we’re doing it even better. Enter: Treadlite by UGG™. This incredibly lightweight outsole offers increased cushioning, traction, durability, and flexibility. The result? Our most comfortable footwear yet. Now that’s saying something.

To shed some light on our newest innovation we sat down with Director of Men’s Footwear, Patrick Armitage, and SVP of Innovation & Product Development, Stuart Jenkins. Read on to discover the thinking behind this revolutionary new outsole.

 

Q-A

When you slip into Treadlite shoes, the first thing you notice is how light they are. How were you able to create a lighter shoe without sacrificing quality?

Patrick: Even as far back as 5 years ago, there was the perception that if a casual shoe was lightweight, it meant it was cheap. That market perception has changed. This innovation is a game changer.

Stuart: Traditionally, adding cushion and durability, it meant adding weight. Treadlite flips this tradition entirely. Most rubber is really heavy. Treadlite is the first technology that provides wonderful cushioning. Why would you add rubber to the bottom of your shoes? It weights you down, reduces flexibility and maneuverability.

 

Treadlite features a one-of-a-kind cushioning compound. Is it foam? Rubber? A mix of both?

Stuart: It’s a foam. But “foam” isn’t very technical or sexy,  so I’d say it’s a proprietary technology to UGG®. The ingredients in that foam are a part of a secret recipe that even we don’t know and don’t want to know. Our vendors call it the secret formula. It has foam and other ingredients, including an elastic rubber.

 

 

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We’ve heard the term “packing out” in reference to outsole degradation. What does that term imply?

Stuart: When you first wear your shoes, they have 100% cushioning. In the running shoe industry, the shoe “packs out” after about 300 miles, meaning that the foam has taken so much abuse that it doesn’t provide as much cushioning.

Treadlite doesn’t “pack out,” which means it can sustain a bouncier ride and has the ability to cushion longer than other foams traditionally used.

 

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How do we convey that this technology really does feel different?

Patrick: Nobody can define cushion and nobody can define comfort, but when you try Treadlite on, you’ll know.

 

Is Treadlite the lightest footwear UGG has ever produced?

Patrick: Absolutely. The Fathom Collection with Treadlite is the lightest footwear we’ve produced to date. Stuart: We had to put leather on the shoe to keep it from flying away.

 

What inspires you and how do you inspire your team?

Stuart: If our team isn’t creative, we’ve got the wrong people. Our job is to facilitate their ideas. All ideas are encouraged. Inspiration is found everywhere.

 

 

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A DOUBLE FEATURE

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Tastemaker and style authority Marcus Troy collaborated with us for a recent editorial on his lifestyle blog marcustroy.com. Marcus styled the Chester Perf and Chester Woven, two low profile mocs that feature our interchangeable Twinsole™ technology.

The kicker? Marcus invited his twin brother along to showcase how the Chester’s classic loafer silhouette complements their signature street-ready style, and how Twinsole inserts give one great looking shoe two unique personalities.

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Suave and debonair, these loafer-slipper hybrids take comfort to a classy new level with interchangeable insoles of soft leather and plush wool. In a word, Twinsole makes it easy for anyone to personalize their UGG experience and expand their comfort zone.

Customizable comfort and effortlessly cool style? Now that’s a twin win.

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A TIGHT SHIP

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Getting lost at sea isn’t always a bad thing. Just ask Andrew Cooper, who grew up sailing around the world with his father. Together they’d set off from their native England at every chance they got. “For me sailing is just an adventure,” he says. “You can just kind of pack up and go wherever the wind takes you.”

 

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Nowadays his modeling career is the proverbial wind at his back, but it puts him on more planes than boats, making his time on the water a cherished escape from his many, many ventures.

Besides being a model, Cooper can also add actor, musician, chef, founder of Juiceman, co-founder of WildWash, and co-owner of The Mutz Nutz to his résumé. But out at sea with his wife, Jane, and their two kids, his role of family man is the only one that matters.

 

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As Jane puts it: “When you’re out at sea you don’t seem to have a trouble in the world. That’s your moment together, and anything else could be happening, but you’ve just got that special time. You have to cherish moments like that.” Sorry, ladies. It sounds like he found Mrs. Right.

 

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Chrissy Teigen takes on Iceland

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Chrissy Teigen travels to some of the most exotic locations in the world for shoots, but the supermodel—whom you’ve probably seen gracing the cover of the Sports Illustrated Swimsuit Issue—is definitely more used to tropical climates. For our winter campaign, however, she traded string bikinis and sandy beaches for cozy boots and powdered glaciers in Reykjavik, Iceland to explore a passion that most models won’t dare speak of – her love of food.

Teigen has an insatiable taste for adventure that can only be satisfied by travel and food. The two go hand in hand for this devout foodie. (The way she gushes about ramen, pizza, steak, and her mom’s scalloped potatoes on her blog, So Delushious, is enough to make anyone seriously question her career choice, herself included.) Food is so much more than fuel for Teigen. “It’s how I connect to a city,” she explains. And she made quite the connection with Reykjavik, mostly by the way of food truck fare. “Before I left everyone kept telling me that I ‘had to try the hot dogs. Iceland has amazing hot dogs.’ And they did!”

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Peeking in every restaurant window, talking with local fishermen, and chowing down on an unmentionable number of the city’s famed lamb hot dogs, Teigen could not stop smiling. Despite the bone-chilling temperatures, blistering winds, and snow, she was truly in her element.

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There’s no such thing as unemotional eating for Teigen, who finds happiness not just in savoring food but also in cooking for other people. On the rocky volcanic beaches of Iceland she even got the chance to help Chef Volli prepare seafood soup cooked over a lava rock fire pit using mussels straight from the ocean. “It was so gorgeous and so unexpected, to be able to watch this man create something so beautiful, so simple, by using what was around him. It’s those little experiences that make life so fantastic,” she says. And it’s those little experiences that nourish the soul.

Check out Chef Volli’s lava rock recipes below.

Grilled Bread

  • 1 ½ cups warm water
  • 2 ¼ tsp. dry yeast
  • 6 cups wheat flour
  • 1 ½ tsp. salt
  • 2 tbsp. rapeseed oil
  • Pinch of black pepper
  • Pumpkin seeds
  • Sunflower seeds

Directions
Put the warm water in a bowl. Stir in the yeast. Add wheat, salt, grapeseed oil, and black pepper. Mix ingredients thoroughly until dough is firm and not sticky. Knead the dough into a ball. Put some grapeseed oil in a bowl and roll the ball until it is evenly covered. Leave the dough in the bowl and cover it with a towel. Let the dough rise for about 30 minutes. Once it is risen, knead in some pumpkin and sunflower seeds. Drizzle wheat onto the counter and roll the dough until it is as thin as possible. Cut the dough as desired. Place pieces on a plate and cover them with grapeseed oil using a cooking brush. Season with salt and pepper and place them on a hot grill, oiled face down. Oil and season the other side. Grill pieces for 3-5 minutes on each side until golden brown.

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Seafood Soup

  • ½ piece fresh ginger
  • ¼ stalk green chili
  • ½ of a red onion
  • Green curry to taste
  • 6 langoustines
  • 6-8 oz. cod
  • 3 garlic cloves, smashed
  • 2 tomatoes
  • 1 bell pepper
  • 7 oz. butter
  • 8 sprigs fresh thyme
  • 2 oz. mussels
  • 1 light beer
  • 1 cup heavy cream

Directions
Peel the ginger, chop into pieces, and place in large saucepan. Cut the chili into small pieces and add to taste. Peel the onion and cut half into thin slices. Cut tomatoes and bell pepper. Place onion, tomatoes, bell pepper, and smashed garlic in the saucepan. Add butter and thyme. Cook at high heat and stir frequently. Put the mussels in the hot saucepan and cover with a lid. Shake the saucepan to cook the mussels for 30 seconds. Pour in the cream and about half the bottle of beer. Cover with the lid, and bring the contents to a simmer for about 2 ½ minutes. Serve with 1 head fresh watercress.