Pizza On The Grill With Last Ingredient Blog

We’ve got another great recipe from Paige Adams at Last Ingredient Blog and this one is perfect for summer, pizza on the grill! Here’s Paige with recipes for the pizza crust, yummy pesto + topping ideas:


Pizza is on regular rotation at my house, and it’s not because of my three-year-old. I’m the one who would be happy devouring a slice at every meal. Sheet pans, baking stones—you name it, I’ve made a pizza on it. The closest I’ve gotten to restaurant-worthy pizza is by putting the dough straight on the grates and grilling it. Thanks to the high heat of the grill, you get the kind of chewy crust with slightly charred edges you thought only was possible in a wood fired oven.


The process is very simple. You roll out the dough, grill it for a few minutes on each side and take it off the grates to assemble the toppings. You then return the pizza to the grill to quickly melt the cheese. My preference is to go light on cheese rather than cover up that perfect crust. I focus on sauces like tomato and pesto along with flavorful toppings that don’t require much, if any, prep before they are added to the pizza.


I like to make my dough and sauces from scratch, but store-bought, readymade ingredients will work, too. The olive bar at the grocery is the best spot for toppings. I stock up on roasted tomatoes, artichokes, peppers and of course, olives in all varieties and colors—just make sure they’re pitted. Charcuterie and delicate greens like arugula are also fair game, but they should be added after the pizza has finished grilling.


(Shop Falcon Enamelware + Grid Small Rectangle Tray)

These are a few of my favorite combinations:

  • Pesto + roasted tomatoes + shredded Italian cheese blend
  • Tomato sauce + pesto + roasted tomatoes + olives + artichokes + shredded mozzarella
  • Tomato sauce + peaches + arugula + prosciutto + fresh mozzarella


(Shop Galvin Black Flatware + Cast Tumblers + Cabana Black Tumblers)

Grilled Pizza

Makes 1-12-inch pizza
(You also can roll it out in individual smaller pizzas.)

2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl
1 cup bread flour plus more for work surface
1/2 cup whole-wheat flour
1/2 teaspoon kosher salt

In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes. In a large bowl, combine the bread flour, whole-wheat flour and salt. Stir the wet ingredients into the dry ingredients. Once a shaggy dough has formed, turn it out on a floured work surface and knead for about 10 minutes until the dough is smooth and elastic.* Place it in an oiled bowl, cover and let it rise until it has doubled in volume, about 2 hours.


Preheat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the dough. (Shop Falcon Prep Set + Stoneware Containers)


Place the dough directly on the grates and grill for 2-3 minutes with the lid closed until it has grill marks and has puffed up. Turn the crust over and grill for an additional 2-3 minutes.


Take the pizza off the grill and add your desired sauce and toppings. Return the pizza to the grill for a minute or so to melt the cheese.


(Shop Oak Paddle Board)

*Note: The dough can be kneaded in a stand mixer fitted with the dough attachment or using a food processor.

Homemade Pesto
Makes about a half cup

2 garlic cloves, peeled
1/4 cup walnuts plus more for garnish
1/2 ounce Parmesan, grated, plus more for garnish
1 generous handful basil leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil


Pulse the garlic cloves in the bowl of a food processor until they are minced. Add the walnuts, Parmesan, basil, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.


Thanks Paige! Find more recipes at Last Ingredient Blog


Celebrating 100 Years With Capel Rugs

This summer our vibe is all about embracing natural materials combined with modern design. The result: easy-breezy sunroom inspired style that transitions from outdoor to indoor with ease. This season we’re so excited to welcome Capel Rugs into our collection.


This year Capel is celebrating it’s 100th year of manufacturing in America, and continues to be a family owned and an industry leader in braids and handwoven rugs. We talked with Cameron Capel, who’s continuing the Capel family legacy. (Shop Diamond Natural Flatweave Rug)


How has the braided rug making process adapted to manufacturing now vs. when the process was originally used? (ex: the making of the Tate rug)

Actually not much has changed in braiding from the original start of Capel.  The very first braided rugs were made by hand by Colonists 100’s of years ago – using threadbare clothing, towels, sheeting, that they ripped into strips, braided then would sew together – all by hand.  My grandfather industrialized the process by utilizing machines, that are managed by people, so we use the term hand guided.  And this allowed one to buy rugs that would match – a 2’ x 3’ would be the same as an 8’ x 11.’


Can you talk about Capel’s history and continued commitment to being a primarily American-based company, and your take on American manufacturing today?  

We have been based in Troy for 100 years, with no plans to move anywhere! We are a family business, literally as there are 4 third generation members that work in the business;  but also extended family, in that we consider our employees part of the family…. as well as many employees children and/or parents worked for us. We take great pride in making a quality American manufactured product!


Our Tate Stone Braided Rug incorporates Capel’s famous braiding technique, but with a modern twisted in a rectangle versus the traditional circular shapes. With 4 sections combined around a center line, the appeal of this textural showpiece hinges on strong-meets-understated geometry.


What do you love most about Capel, and what’s your favorite design/rug style?

That we are a dependable, quality conscious, employee focused company. My Fave: Thats difficult!!  Bayview is my new favorite in Granite. But for a throwback it would be Bear Creek in Wheat, and for kids cause its so soft -—Cutting Garden in tea rose (Pink is my favorite color too!)


Capel is celebrating 100 years as a family business, what do you think is the secret to the brands continued success + staying power?  

Not to be repetitive, but quality counts!  As well as loving what you do, wanting to do it the best, offering an excellent product at a fair price, and making it right if there is an issue.


Thanks so much Cameron! We are so excited to carry Capel’s beautiful rugs in our collection! Check out our full assortment of rugs here.


Mother’s Day Gift Ideas

Mother’s Day is Sunday, May 14th, time to show mom she’s great with a gift she’ll really love. We’ve picked out a few of our faves for mom here, and you can shop the full list on our handy Mother’s Day Gift Guide.


Torus Tea Infusers Set of 4, $60

Torus is a donut-shaped tea infuser in a unique, twistable tube, which allows it to quickly clip on any cup or transform into an s-hook to hang on the rim of taller tumblers. Just fill with a teaspoon of loose tea leaves, hang on a cup of hot water, and let your favorite tea brew in beauty.


Stelton Chrome Carafe, $149  + Kamil Glass Mugs, $6 each

The Stelton Chrome Carafe is not only designed to keep your favorite cold beverage chilly and your favorite hot beverage piping hot. It’s also designed with high shine, a unique cylindrical shape, and an overall clean-meets-elegant aesthetic that screams “I’ve got style!” louder than a hot kettle.


Brushed Black Vase, $50

Help mom keep strong style in bloom all year long with this hand decorated earthenware vase. A strong-lined monochromatic statement, this piece somehow manages to garner attention without detracting from whatever foliage you add as filling.


Omaggio Low Bowl, $32.50

Surprise mom with this bold-meets-clean bowl that looks great as a centerpiece or makes the perfect showcase for a handful of bright-colored fruits or veggies.



Prisma Mirror, $100

A great statement piece for the mom who likes a little glam, this mirror doubles as a tray or use it on the wall to store and hang accessories. Either way, you’ve got a high-drama reflection of your impeccable sense of style.

For even more Mother’s Day gift ideas, shop our full Mother’s Day Gift Guide


Mother’s Day Table Style

Mother’s Day is around the corner and we worked stylist Janelle Gonyea to style a modern brunch perfect for Mom. Read along to learn about Janelle’s style choices + watch her how-to video on creating your own mini flower corsages. Here’s Janelle:


Mother’s Day is a good time to have fun and be playful with color. I tend toward classic colors layered with accents of jewel tones in pinks, violets, and berry tones. My own mom loves purple, so maybe that’s why! If we’re lucky, our moms have been a staple in our lives, and this is the time to show them our appreciation. What better way to do that than to host a celebratory brunch?


The Grid Black Tablecloth is the perfect base for any table. It provides a neutral, yet bold, backdrop while allowing the tableware to really stand out. The Eve Brushed Gold Flatware layers in some luxury, while the Heller Fuchsia Mugs give a shot of color to tie the table together. The Omaggio Vases were a great pairing with this linen, because they have a variety of sizes to play with. 


With any brunch, I like to keep things easy to access for the guests. I created a light side table complete with Stelton Gold + Chrome Carafes of coffee both caffeinated and decaf, a the Oak Paddle Board with a cheese spread, and chilled champagne in the Black Ceramic Champagne Cooler. To continue the look throughout the space, I added the Brushed Black Vase of purple blooms to complement the main dining table.


(Virtu Cheese Knife Set, Kronos Champagne Glasses + Grid Rectangle Tray)

For the florals, I wanted the color to really stand out and accent the mugs, so I stuck with that same vibrant pink. Anytime I’m using a limited palette with florals, I try to use texture to add interest and differentiate the blooms. I topped off the place settings with a petite pin corsage for guests of honor, because who doesn’t like wearing inspired blooms?


(Heller White Dinnerware, Grid Black Napkins + Cork Black Placemat)

To create a pin corsage of your own:

Choosing blooms is the best part of creating a petite wearable bouquet. Florals are in wild abundance in May, and any local flower shop should have a wide selection. You can focus on florals with full blossoms, go with all greenery, or some combination of the two. For these Mother’s Day corsages I chose dark plum scabiosa, checkered fritillaria, and pink heather boronia to complement the table setting.

1. To create these sweet little bundles, you’ll need floral clippers, your bloom choices, and ribbon or twine of your choosing.

2. Gather together the blooms you would like to use.

3. Clip the stems of each of the blooms to about 6″ while you piece them together.

4. Nestle the blooms together, starting with the largest bloom and moving outward to the greenery. 

5. Once you have an arrangement you are happy with, tie the blooms together with your twine or ribbon.

6. Clip the stems to a half inch to an inch of the tie.

7. Pin to your lapel or garnish your place setting and enjoy!


Easter Cooking With Last Ingredient

Here’s the last in our 3 part series with Paige Adams from Last Ingredient Blog, this time Paige is serving up dishes for your Easter table. Here’s Paige:

Easter Recipes

Holidays are the best excuse to go a bit overboard in the kitchen and have family & friends over to enjoy a big feast complete with all the details and décor like fresh flowers and the proper linens on the dining table. With everything to take care of on my to-do list, I like to focus the menu on trusty, no-fuss classics with seasonal flavors. Of course I want the food to be perfect, but ultimately, the people are the most important part of these special get-togethers.


For Easter, I love herby rosemary roasted chicken and fingerling potatoes. Chicken is a simple crowd-pleaser, and with this recipe you can make your main dish and side in a single pot. With any big meal, I like to use the stovetop since there isn’t time to rely only on the oven. A grill pan is great for asparagus that can be served at room temperature along with soft-boiled eggs and a few spring salads, all with elements that can be prepped in advance.


Rosemary Roasted Chicken and Fingerling Potatoes

Serves 4

2 tablespoons olive oil

1-1/2 pounds assorted fingerling potatoes, halved or quartered lengthwise, depending on thickness

4 sprigs fresh rosemary

2 sprigs fresh thyme

1-1/2 teaspoons kosher salt

1 teaspoon black pepper

One 3-1/2 to 4 pound whole chicken

1 garlic clove, peeled and smashed

Half a lemon


Preheat the oven to 425 degrees F.

Pour 1 tablespoon olive oil in the bottom of a cast iron casserole pot. Add the potatoes and toss with the leaves from 2 rosemary sprigs & 1 thyme sprig, 1/2 teaspoon salt and 1/2 teaspoon pepper.


Cut off any excess fat from the chicken and discard with the giblets. Rub the chicken all over with 1 tablespoon olive oil. Season with the remaining salt and pepper. With the chicken breast side up, stuff the remaining rosemary & thyme sprigs and garlic into the cavity. Squeeze the lemon over the chicken and then place it inside the cavity before tucking the wings under and tying the legs together with kitchen twine. Nestle the chicken into the pot with the potatoes.


Roast the chicken for 25 minutes before reducing the oven temperature to 375 degrees F. Continue cooking the chicken until the juices run clear and the internal temperature in the thigh is 165 degrees F, about 50 minutes to 1 hour.


Let the chicken rest for 15 minutes before carving.


Grilled Asparagus with Soft-Boiled Eggs

Serves 4

4 large eggs

1 pound asparagus, trimmed

1 teaspoon olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 tablespoon minced chives


Place the eggs in cold water in a medium saucepan over high heat. Bring to a boil, cover and remove from the heat. Let the eggs stand for 4-5 minutes before using a slotted spoon to transfer them to a bowl of ice water. Wait a few minutes before peeling the eggs and halving lengthwise.


For the asparagus, preheat a grill pan over medium high heat. Toss the asparagus with olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill the asparagus, turning occasionally, until it is warm and has grill marks, but is still a bit crisp, about 4-5 minutes.


Serve the asparagus and eggs together sprinkled with chives and the remaining salt and pepper.


Thanks again, Paige and stay tuned for more recipes with Last Ingredient!


Easter Table Styling With Janelle Gonyea

Easter is just around the corner and we asked stylist + designer, Janelle Gonyea to give us her take on spring table styling in all things Unison + her favorite florals. Here’s Janelle:


For spring tables, I like to keep things light and unfussy. We had a chance to do elaborate and celebratory formal tables in the late fall and winter. Spring feels more like a light-hearted, cozy gathering with great style but minimal extravagance. (Shop Eve Chrome Flatware + Corelle Dinnerware)


I tend to keep the place settings light, with clear glassware for a cool beverage like juice, mimosas, or spritzers. I lean toward pastel color palettes, or something clean and bright like whites, yellows, and greens. 


Spring is one of my favorite seasons for flowers. Everything is coming to life, the palettes are in full splendor, and the scents are intoxicating. This is when we see delicate blossoms like muscari and hellebore, bright playful flowers like daffodils and tulips, and pretty beauties with lovely scents like lilacs and hyacinth.


I think Spring has the widest range of interesting flowers to choose from. While I love to go to my local florists and encourage them to work their magic, there is also something nice about picking up a few small bunches of sweet flowers and having some fun yourself. (Shop Gather Vases)


For this table, I used a mix of lush blossoms and accompanying texture, to help pull the whole table palette together. I chose flowers to complement the table linen, using pale pinks and grey, with a splash of red. (Shop Brass Finish Bowl)


I wanted the texture to mimic the speckling of the linen, so I leaned toward fillers with small, delicate pieces, and allowed the bright red ranunculus and pink hyacinth to stand out focused in the middle of the table. (Shop Squiggles Tablecloth + Napkins + Fino Tumblers)

Watch Janelle’s table come to life in this handy GIF:

Thanks for all tips + tricks Janelle, we can’t wait to style our own Easter tables!


Fruit Infused Water Recipes with Last Ingredient Blog

In this second part of our Spring Recipe Series with Paige Adams from Last Ingredient Blog, Paige shares recipes for three infused waters. These waters are quick, easy + super refreshing. Here’s Paige with the recipes:


Infused Waters

I think it’s safe to say that flavored water is officially a thing. While I can’t refuse bottled or canned infused water, it could not be easier to make your own. Then you don’t have wonder what the mysterious “natural flavor” listed on the label actually means. A bonus of making your own infused water is how beautiful the colorful ingredients look floating in their pitchers. (Shop Cylinder Pitcher )


Fresh fruit, veggies, herbs and spices are all fair game. Don’t be shy about experimenting with different combinations. I added sliced jalapenos to cucumber lemon water to give it some heat. If you want stronger flavor, muddle the ingredients and let them infuse longer. You can even add a splash of vodka or gin or freeze the water into ice cubes and add them to drinks later.


Blueberries + Blackberries + Mint + Lime

1 cup blueberries

1/2 cup blackberries

1 small handful mint leaves

1 lime, thinly sliced


Grapefruit + Raspberries + Rosemary

1/2 grapefruit, thinly sliced

1 cup raspberries

3 sprigs rosemary


Cucumbers + Jalapenos + Cilantro + Lemon

1/2 cucumber, thinly sliced

1 jalapeno, thinly sliced

1 small handful cilantro leaves

1 lemon, thinly sliced


Place the ingredients for each infused water in a pitcher. For stronger flavor, gently muddle everything. Fill the pitcher with cold still or sparkling water. Let the water infuse for at least 30 minutes up to 2 hours.

(Shop Epicurean Cutting Board)


Get more recipes from Last Ingredient Blog


Spring Salad Recipes with Last Ingredient Blog

We recently ventured over to Last Ingredient Blog founder, Paige Adams’ Wicker Park kitchen to cook up some yummy recipes with our cookware for Spring. In this three-part blog series, Paige takes over and guides us through preparing spring salads, cooking for Easter + infused waters.

Without further ado, here’s Paige:


Spring Salads

After a winter filled with hearty meals and comfort food, I get very excited about spring produce and especially salads. What better way to show off delicate fruits and veggies than keeping things seasonal and simple? For a fresh and easy from-scratch lunch or dinner for friends, I like to serve a variety of salads, each with a different base—baby greens, grains and even toasted bread.


What makes salads satisfying is using a mix of flavors and textures from the salty & sweet combination of strawberries and smoked almonds in a spinach salad to crunchy croutons and creamy cannellini beans in a spring panzanella to crisp green beans and radishes in a bowl of fluffy quinoa. Go light when dressing the salads. You can always add more or serve extra vinaigrette in a small bowl.


Strawberry Spinach Salad

Serves 4

1 shallot, minced

2 tablespoons balsamic vinegar

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup olive oil

5 ounces baby spinach

1-1/2 cups quartered strawberries

1/2 small onion, thinly sliced

1/4 cup crumbled goat cheese

1/4 cup chopped smoked almonds


In a large bowl, whisk together the shallots, balsamic vinegar, salt and pepper followed by the olive oil until fully combined. Tip the bowl around to coat the inside and pour the excess into a small bowl.


Toss together the spinach, strawberries, onions, goat cheese and smoked almonds in the large bowl. Add more vinaigrette as desired.


Spring Panzanella Salad

Serves 4

1/2 loaf crusty country bread (about 6 ounces)

1/4 cup plus 1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

2 tablespoons fresh lemon juice

1-15 ounce can cannellini beans, rinsed and drained

3 cups baby arugula

1/4 cup grated Parmesan plus shavings for serving


Preheat the oven to 425 degrees F.

Cut the bread into 1/2-inch-thick slices. Tear the slices into rough pieces and place on a sheet pan. Toss the bread with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake the bread until it toasted and deep golden brown, about 15 minutes, stirring halfway through baking.


In a small bowl, whisk together the lemon juice and remaining salt, pepper and olive oil until fully combined.


In a large bowl, toss together the bread, beans, arugula, grated Parmesan and vinaigrette. Top with shaved Parmesan before serving. (shop Epicurean Slate Utensils + Merchant White Bowls)


Quinoa Salad with Green Beans, Peas & Radishes

Serves 4

1 cup quinoa, rinsed

2 cups water

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

1/4 pound green beans trimmed and cut into 1-inch pieces

3/4 cup fresh or frozen peas

1/2 cup thinly sliced radishes

2 scallions, thinly sliced

2 tablespoons minced chives


Combine the quinoa and water in a small saucepan over high heat. Bring the mixture to a boil, cover, reduce the heat to low and simmer for 12-15 minutes until the quinoa is tender and the water has been absorbed. Fluff the quinoa with a fork and transfer to a large bowl. (shop Epicurean Slate Cutting Board)


In a small bowl, whisk together the lemon juice, mustard, salt, pepper and olive oil. (shop the Knob Spice Grinder)


Bring a large saucepan of salted water to a boil. Cook the green beans and peas until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer them to a bowl of ice water. After a few minutes, drain and stir the greens beans and peas into the quinoa followed by the radishes, scallions, chives and vinaigrette. (shop the Falcon Prep Set)


Full list of Unison cookware used:

Epicurean Cutting Board

Eve Chrome Salad Servers

Merchant White Bowls

Epicurean Cutting Board

Epicurean Slate Utensils

Knob Spice Grinder

Thanks Paige! Stay tuned for more fresh recipes for spring, and check out more on her blog: Last Ingredient


Celebrating Women Owned Businesses for #InternationalWomensDay

We celebrate women-run businesses all year long. But especially today —
it’s #InternationalWomensDay. As a salute, we chatted with some of our favorite Chicago boss girls and want to share their unique stories with you.

Danielle Lenczuk is the co-owner of gift boutique Bow & Arrow Collection.
Matti Sloman and Emily Winter are the owners of artist-run industrial
weaving studio The Weaving Mill Chicago. And Kelly Marie Thompson is the
proprietor of floral design studio Fleur.

Enjoy the Q&A and happy #InternationalWomensDay!


Unison: How did you get started, and was there an awareness or desire to
build your business with women at the forefront?

Danielle: We have always had a passion for personal gifting and a desire
for us to create something together! We took a look at our skills and
realized that with the three of us, we could create something really cool
and meaningful to others. We are a girls support girls kind of store! We
actively support other women owned businesses. Not only do we focus on our
vendors but we put in the extra effort to make sure every type of girl is
appreciated in our store. The Bow & Arrow sisters strive to provide things
that are not only unique to Chicago, but unique to retail in general, by
incorporating our forever and current obsessions IRL. We think the best
part about Bow & Arrow Collection is that we get to do this together, as
sisters. We each bring something different to the table and together we are
stronger than any of us are alone. #sisterbosses


Matti & Emily: The Weaving Mill is an outgrowth of the Chicago Weaving
Corporation, a textile company that started in the 1940s. The CWC began in
Wicker Park, moved to the suburbs in the mid 80s and in 2005 partnered with
social services agency Envision Unlimited to create a job training program
for adults with developmental disabilities. We took over the facility in
the summer of 2015 and have been running the studio together ever since.
The decision to work together was not primarily about women working with
women, but we do see it as one strength of our partnership.


Kelly: I was very young when I first began Fleur, and to be honest I didn’t
have much background in running a business. I knew I loved floral design
and was good at it, but that’s pretty much it. Because of that I began to
reach out with a lot of questions, and soon realized that there are a lot
of people out there searching for guidance, reassurance and offering one
another encouragement. I think the acceptance that I had a lot to learn
and losing my fear of asking questions when I needed help is what drew me
to build a lot of relationships with other women owned companies.

Unison: What makes running your own business rewarding?

Danielle: Having a creative outlet that allows us to share our passion for
gifting is incredibly rewarding! We have had such a warm welcome from the
Chicago community filled with positive feedback and fun times. From our
supportive neighbors to kind customers, we cannot believe how gratifying it
is to watch our business grow. Being small business owners can be stressful
at times but the outpour of love & support makes the whole process


Matti & Emily: We work very closely in collaboration with one another, both
creatively and on the day-to-day operations managing TWM. We come to the
studio with different skill sets, as well as creative instincts and
interests. Keeping both of our voices present across all the work we do
together is fundamental to our studio practice. What has been satisfying
has been developing our own systems and strategies that complement both of
our working styles. By prioritizing open communication with one another, we
have developed shared expectations for each other, while allowing space and
freedom for our work as individuals.


Kelly: I think it has a lot to do with accomplishment. I have a very goal
driven personality and I love the feeling when a project is completed, and
we’re ready to pour everything into the next one. Equally as important is
witnessing the happiness that people receive from Fleur. Making sure other
people are happy from our guests to my team is a number one priority, and
their joy makes me always want to do the absolute best that I can.
Happiness is encouraging.


Unison: Do you feel there is more equality/acceptance of women run

Danielle: We are extremely fortunate to be in an industry where women
support each other.

Matti & Emily: We recognize the tireless work of feminists in previous
generations that made it possible for us to think of ourselves primarily as
artists instead of women artists. We embrace and celebrate our feminist
histories. We know that this focus on work over gender is a luxury not
extended to many people, namely non-binary and trans people and we try to
challenge any complacency we might feel in our privileged gender positions.

Kelly: I think we have a long way to go. Without a doubt I’ve experiences
a lot of sexism, and I think that there are also a lot of women out there
who can be very judgmental.


Unison: Do you support or engage with other companies that are also

Danielle: It is a major focus of ours. The vast majority of our vendors
are women and we are constantly partnering with local women business owners
to collaborate on workshops, pop-ups, events, etc.

Matti & Emily: All the time! We have collaborated with artists and several
brands on projects, and we are constantly looking to mentors and teachers,
many of which are women. Our collaborators have included Rebecca Atwood
Designs, founded in Brooklyn by Rebecca Atwood; Studio Herron, Dee
Clement’s Chicago based business; Production Mode, a Chicago fashion label
by Jamie Hayes to name a few! We also get all our buttons made at Busy
Beaver Button Company, owned here in Chicago by Christen Carter.


Kelly: In addition to our brick and mortar boutique, which is open to the
public we have a special events studio in the back half of our location.
We design an average of 70 weddings a year, and in the wedding industry
there is a huge amount of women owned companies. It’s wonderful and I love
it. We always have an ear to lend, a shoulder to lean on and an extra pair
of arms to lift one another. I feel very fortunate to be a part of such a
warm and intelligent and kind industry.

Arc Large Planter_Video Still 3

Unison: What advice would you give to women that would like to launch
their own business?

Danielle: Some things to keep in mind: don’t underestimate yourself, be
bold in your choices, collaborate with women instead of competing against
them, always trust your instincts and don’t compromise your vision. Stay
true to you & your brand.


Matti & Emily: Do not wait for permission or an invitation to declare
yourself ready. Trust your talents and be courageous enough to learn on the
fly. Do not let your ego or pride stop you from asking for help and advice
from others – getting help is not a sign of weakness. Allow yourself space
to evolve and be responsive to what is happening in your work.


Kelly: It’s an invigorating and exciting thing, and don’t be afraid of what
other people say or think. Watch your numbers, and make decisions that
best reflect what your goals are. But be sure to have flexibility in your
plan, because you don’t always end up where you think you’ll be. Running
your own company isn’t always the most comfortable, but when you realize
that leaving your comfort zone from time to time is a good thing you’ll
really begin to grow.

Thanks ladies for all the insight and Happy #InternationalWomensDay!

Learn more and support these amazing ladies here:










Spring Planting with Fleur Chicago

Spring is on it’s way. Birds are chirping, the sun’s up just a little bit longer each day and the urge to get some green in your home is on high. Don’t have the greenest of thumbs? No worries!

We partnered with Fleur, a local florist + plant shop to get the low-down on best practices for planting indoor foliage and succulents, using our Eden Terrarium and Arc Planters.


Follow along to get expert tips from Jennifer Page at Fleur and watch our video for a step-by-step terrarium planting tutorial.

  1. Choose your pot. Add a layer of rocks to the bottom of planter, this provides an area of drainage for excess water to collect at the bottom of the soil level.

Arc Small Planter_Video Still 1

2. Start by adding a layer of soil, periodically gently patting down the soil to get rid of any air pockets. Try not compress the soil too much, ensuring that the roots are comfortable and not too compacted.

Arc Large Planter_Video Still 1

3. Once you’ve filled the planter about 3/4 of the way full, start prepping your plant to be added to the fresh soil. Begin by loosening up the root ball of the plant by gently breaking apart the roots, this allows the roots some room to breath after being in a grower’s pot.

Arc Large Planter_Video Still 2

4. Put the plant into the soil, and begin to fill in more soil around the sides and on top of the roots, remembering to gently pat the soil down to fill in any air pockets.

Arc Large Planter_Video Still 3

5. Finish filling in soil around your plant and take a step back, you did it!

Now that you’ve mastered planting indoor foliage, step up your green thumb game and take a on a terrarium! Watch our step-by-step video with Fleur Chicago:

For more planting fun, join us in store on 03/19 for our planting workshop! Spots are limited, get your tickets here.

Special thanks to Fleur + Potluck Creative