2020 Lifestyle The Revue

The Revue, June 2020

By Lena Dystant

Jul 13, 2022

The Revue, June 2020


We’ve finally hit those summer months, and while the season isn’t quite panning out as planned, sunny skies and climbing temperatures still lift the spirits, no matter the circumstances. The Revue rings in June with the usual mix of watch, read and make. This month we discover the story of a San Francisco church devoted to a jazz legend, make a wildly popular pasta dish requiring only four ingredients and a spare ten minutes, and spend a week in one of Tokyo’s most celebrated residential projects, with a man who seems to have perfected the art of life indoors. Jump in.

read: Fifty Years of Worship at The Church of John Coltrane, Hua Hsu, The New Yorker.

Jazz as religion in the most literal sense, writer Hua Hsu travels to San Francisco to uncover the story of The Church of John Coltrane on its fiftieth anniversary. Founded by Franzo and Marina King, the house of worship came about after a transformative Coltrane session at the Jazz Workshop in San Francisco’s North Beach neighbourhood. Coltrane was entering into a new era of experimental, avant-garde jazz – the gig represented a “spiritual baptism” for the couple and the beginning of a life-long obsession. Their Church would become a community hub open to all, fusing live jazz with prayer under the watch of their saxophone-wielding patron saint.  

visit: Tour the New Hauser & Wirth Gallery, Menorca

Ahead of its 2021 opening, Hauser & Wirth offer a virtual peek at their new arts space on Isla del Ray, Menorca. Housed inside a decommissioned 18th century naval hospital, the space has been sensitively restored by Argentinian architect Luis Laplace, the brains behind Hauser & Wirth’s farm-turned-gallery in Somerset. The sun-drenched Spanish site features multiple outbuildings linked by a landscape garden from designer Piet Oudolf. Two of the buildings are currently open for virtual view, playing host to exhibition Beside Itself, a group show featuring Lorna Simpson, Louise Bourgeios, Jenny Holzer and Roni Horn, among other notable names. Have a look around.

eat: Make Cacio e Pepe with Bancone

The classic Roman dish Cacio e Pepe may be having a moment right now, but with good reason: it’s delicious. London’s Bancone offers a sumptuous version, and while their doors are shut they’ve created an easy-to-follow video to make the dish at home. Four ingredients and ten minutes is all that’s needed for cheesy, buttery, peppery goodness.


product focus: Stripe Canvas Espadrilles

The official shoe of the summer for many, the espadrille returns in a selection of upbeat stripes that should take you back to days spent reclining in deckchairs with a 99. Available in green, red, navy and light blue, this made-in-Spain slip-on comes into its own this season thanks to its comfortable rubber and jute sole and its breathable cotton canvas upper: the ideal combination for long days indoors as well as the usual outdoor wear.

watch: Moriyama-San, Bêka & Lemoine

Filmmakers Louise Lemoine and Illa Bêka spend a week with Yasuo Moriyama, a reclusive figure obsessed with experimental film, noise music and reading in acrobatic positions. A man very much comfortable in his own company, his home, ‘Moriyama House,’ has been designed with all his eccentricities in mind. Now one of Tokyo’s most well-known residential projects, this incredible space created by Ryue Nishizawa of award-winning firm SANAA brings together ten separate box units each with a specific use, some intensely private, some disconcertingly public. This gentle film records a slow-paced life lived indoors that might spark a new appreciation of your own at-home habits and routines.

read: Aegean, Marianna Leivaditaki , Octopus Publishing

This month sees the release of the first book from Marianna Leivaditaki, head chef at East London’s Morito. A collection of recipes from “the sea, land and mountains,” Leivaditaki takes inspiration from her childhood in Crete and her family’s taverna, greek specialities and more general Mediterranean cooking that should help recreate those garlic-and-olive-oil-fuelled holiday lunches that have currently been put on hold.

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