Lately Snack Break: St. End

“Snack Break” is Lately’s interview series where we chat with people we think are interesting, for about as long as it takes you to finish your afternoon snack. Our second in the series is with St. End founder and friend of Lately, Erin Gabriel….who for the longest time, I thought was named Erin Gabe.

Erin is an internet cool girl with a natural eye for design that would make Alexa Chung blush.

The florist by-day, jewelry designer by-night is the sole force behind the accessory brand St. End, named for the latter half of your childhood “BEST FRIEND” necklace.

Whether you’re looking to rock a cow-print hair barrette, give your kid sister a beaded bracelet that says “Paul Rudd” or want to elevate your outfit with a pair of glow in the dark flower earrings, Gab(ri)e(l) is your girl.

Her brand St. End is full of bold colors, dreamy shapes and original ideas that turn your ears, wrists, and hair, into a full-on party.

You just always seem to know what looks good. Where do you think that comes from? Do you have any inspirations?

EG: First of all, thank you! I would accredit my Aquarius-ness for always having my finger on the pulse of any new style trends; it’s important for me to stay on top of the curve, or try at least. 

I also think growing up with a mother that was constantly repainting, redecorating, and tweaking the style of our home played a huge role in how attuned I am to design. She and I have always been keen on DIY projects for home decor and fashion, so I think that translates into my inspiration for starting St. End. 

So your DIY spirit is what drew you to making jewelry?

EG: I have been making my own jewelry since I was little and got my first pair of jewelry pliers and a tackle box full of beads. In high school when I couldn’t find accessories that were to my liking, I would buy cheap costume jewelry from Forever21 and reconstruct [them] to add charms or rhinestones or beads, until I had a piece of jewelry that was totally unique to me.

I used to make bracelets out of zippers and vintage beads my Grandma gifted me and sold them at art fairs. I guess I’ve always been a jewelry entrepreneur lol.

You’re so creative! You’ve made earrings in the shape of gummy worms, tombstones, bananas, mushrooms and butterfly wings! Where do you get your ideas from?

EG: When I’m designing pieces, I start by sketching ideas for shapes if I plan on working with polymer clay. This then leads to a big trial and error process where I see what color and shape combinations I like. I also use Pinterest and IG for inspiration. 

You also give your pieces these insanely good pun-based names. Where do those come from?

EG: I keep a running list of names I like or think are clever and usually end up texting my friends to see what they like best. Niche references are a big part of the St. End brand.

Your Halloween collection just dropped and it was amazing. What’s next for St. End?

EG: I really hope to get into designing molds for custom metal jewelry. I would love to have custom molds cast into finer materials like sterling silver or 14K gold.

Five years from now, I just hope I’m still designing and creating pieces that are fun and I want to wear! That’s really why I started St. End- to create jewelry that I want! I just got lucky that other people want to wear it, too.

If you could make jewelry for any celeb, who would it be? 

EG: Immediately I thought of Phoebe Bridgers since I recently made a pair of ghost earrings inspired by her Stranger in the Alps album artwork. I think I would cry if she wore a pair of my ghost earrings.

Oh, also AOC. I can picture her wearing a pair of my tiny gold hoops. I think it would be very on brand for her. I just want people to feel cool when they wear my stuff and to know that it was created with so so much love.

Honestly, that’s my favorite part of your brand. You can tell a lot of thought and care went in to every piece. It feels like you’re wearing a little piece of art. For Lately readers who haven’t shopped St. End yet, what are the essential pieces?

EG: Crushed Little Stars, Uptown Pearl, Daisy Dukes, More Cowbell, and a custom Stretchy Bracelet to finish off the look.

You can follow St. End on Instagram at: @st.end_

Lately Snack Break: The Broke Yolk

“Snack Break” is Lately’s new interview series where we chat with people we think are interesting for about as long as it takes you to finish your work snack. Our first in the series is with The Broke Yolk founder and friend of Lately, Tori Hyndman.

Tori Hyndman is one of the funniest people on the internet.

She’s the creative force behind The Broke Yolk, the most entertaining food and lifestyle blog that you’re not reading yet, but need to be.

Hyndman does it all from suburban food tours to easy recipes to snarky side comments that will have you howling. Her voice is that of your best friend who also knows how to whip up the perfect hash AND make a mean martini. She’s who you want in your kitchen but also who you want in your phone to call when you’ve drunk texted your ex on the way to get 2am pizza.

Yes, The Broke Yolk is part cooking blog and part diary but it’s also 100% “Whatever [Tori] wants it to be goddamnnit.

Lately was lucky enough to ask our longtime internet friend a few questions. Check them out below!

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So, why did you start The Broke Yolk?

TBY: I started The Broke Yolk because I was getting tired of Twitter being the only place I could write/scream into the void. I do some writing at work but I don’t have the ability to drone on about non-dairy milks or deliberately call out the guy who I hooked up with last Halloween. I think I just wanted a new place to talk about food and what I’m cooking. And I wanted to be creative and try my hand at graphic design and work on my website skills. 

Who is inspiring you rn?

TBY: I am a fan of women doing cool things in the food and restaurant space – Molly Yeh makes me want to be happy and bake cakes. Ina Garten makes me feel like I can roast a bird, luxuriate and order custom shirts and not feel bad about it. My mom is a great cook who taught me to use an obscene amount of garlic and I will forever thank her for that. I like Alison Roman’s red-orange nails.

Not Bobby Flay he sucks. 

LOL. I know you’re also obsessed with the Bon Appetit staff. A lot of people on the internet are these days. I sadly am not. Please explain this to me!!

TBY: I am not “obsessed.” I did have an unhealthy crush on a human employed by the magazine and slid into DMs more than once but I have moved on and am better for it.

People love BA, especially the Test Kitchen crew, because the content is centered around beautiful people making delicious food while they hanging out with (what appears to be) their friends. The newer verticals like Basically and Healthyish are doing a good job of meeting Millennials and Gen Z where they are and what they want out of cooking/feeding themselves.

Mostly I think people like BA because the Test Kitchen people are hot and are all individually micro-influencers. Personally, I think they’re all sleeping with each other.

What’s YOUR best cooking advice, Toe?

TBY: Wolfgang Puck told me to learn how to make one thing really well (I didn’t think that was great advice, but it’s my only chance to say that Wolfgang Puck gave me cooking advice, so take it haters).

Okay then to make it more relatable, what’s your worst cooking mistake?

Sometimes I leave the oven/a burner on which is scary I guess because we could die. Other than that, and the time I accidentally dropped all of my ravioli down the garbage disposal when draining the water, I like to roll with the punches.

You currently live in D.C….where are your favorite places to eat?

TBY: Depends on the occasion and who’s buying but I love Le Diplomate. It’s a Steven Starr restaurant (Philly-based restaurateur) so I feel a kinship to my cheesesteak brethren when I eat there. Regardless, everything is so yummy.

Must-gets are the oysters (seafood tower if you’re not paying), the gougères, which are these little airy bread-cheese puffs of heaven, the warm shrimp salad, the mushroom tart, roast chicken, crème brûlée— it’s all so good.

What would your last meal be?

TBY: Probably shake shack

Give me three people (living or dead) that you would love to eat a meal with.

TBY: I always get nervous with these questions because I don’t think I want to eat a meal with three strangers??? I would be so nervous. Picking people I know seems weird unless they are dead relatives or something.

Can I bring a friend? If so, it would be Friend, Mindy Kaling, and BJ Novak because I mostly just want to see how Mindy and BJ vibe in real life. Is there tension? Does he listen or smile when she speaks? I need to know.

I’m not cooking (because what if it’s bad). We can order in some fancy takeout and I’ll bring wine and a dessert from a nice bakery.

I will also make note of how much BJ tips the delivery guy.

I can’t believe I am the friend you are bringing to dinner with Mindy and BJ! Thanks! But if it was just us, where would you take me?

TBY: In D.C. I would take you to this place called Little Sesame for lunch. It’s a yummy hummus shop and it’s so good and decorated all cute. For dinner we could do Compass Rose or Iron Gate for nice ambience and good cocktails. There’s a cool vegan restaurant called Fancy Radish we could go to because I haven’t tried it yet!

You’re on your way to becoming an influencer. What food or beverage brand would you want to sponsor you?

TBY: Eggland’s Best needs a hot young face and I am up for the challenge. 

Let’s say you come out with a cookbook. What are you going to name it?

TBY: Eggs n’ stuff. Cooking with Friends (your anxiety and depression). I’m still brainstorming. 

Also, you are my only friend who makes martinis and I love that about you. Tell me what got you into this?

TBY: My mom is my martini inspiration! [Queen Jag] loves dirty vodka martinis (exclusively Ketel One) and taught me how to make one. I do strictly vodka over gin, extra dirty, and I LOVE a blue cheese stuffed olive.

My mom always says, “no vermouth” when she orders them, but honestly, I can’t tell the difference. You can get buzzed off one drink which makes ‘Tini Time classy and economical!

If the whole internet isn’t  reading The Broke Yolk by now, they SHOULD. What are some things you want your new readers (and old readers I guess) to take away from your posts? Besides laughing at all your incredible asides, of course.

TBY: I want them to learn that you do not need to be cool or hot or good at cooking to make food and have fun with it (I am however all of those things so I see where this can get confusing). I want them to allow themselves to feel feelings and not feel guilty about whatever they’re putting in their mouths (I want to allow myself that too). 

What post should they start with?

TBY: I’ve only been posting for about a year and I’ve only posted like 10 times…but I worked really hard on the one about my hometown’s weird eating spots. It was fun to write when I was hiding from my family at my parent’s house over the holidays and I came out of it with an appreciation for the strange, but also extremely normal, place I grew up.

I also love the Glossary page (does that count as a post?) because I say wild things and I want to continue to say wild things and play with language and abbreviation and acronyms so I like the idea of having a resource for my readers to learn a little more about me and why I say the things I say.

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Tori Hyndman aka Toe aka The Broke Yolk