Jenna Sauers's discussions

Really? Where did you hear us speak? Thanks so much for your support! As a nonprofit we have an obligation to educate the public about these issues, and we take that very seriously. It's not "us" and "them"; empowering models and increasing media literacy about fashion's imagery go hand in hand. Read more

Thank you! Read more

Thank you! Read more

I am also an undie-tucker-under-er. Until this moment, I thought I was alone. Welcome, friends! Read more

First it was pennies. But then I graduated to nickels. They don't tell you about how each coin you cut breeds the need for another kind of coin. Before long, it was dimes. When they finally intervened, I was spreadeagle on a dirty mattress, trying to cut a quarter in half, screaming, "But it's got a lifetime… Read more

@mnemonic: I can't tell you how gratifying it is to read about your baking! Glad this recipe is of use. Read more

In a previous life called college, I was (the world's most incompetent) Cutco sales rep. My demo kit has proven surprisingly useful. Read more

Inside a bread machine, it's too dark to write. Read more

Pshaw. You say "weird, gray tinge," I say "FLAVOUR." Read more

That's interesting about activating the yeast no longer being strictly necessary. I may have to try T_Beermonster's method — perhaps there is another recipe step I can eliminate here. Sugar works great in this recipe, too, for a different flavor. Read more

I've never done this with only whole wheat flour — though I have had good results with a 50/50 mixture of white and whole wheat flours. Sometimes it takes a little extra water, too. I encourage you to play around — it's a recipe that rewards a certain amount of innovation. Personally, I love this dough made with 50/50… Read more

How long is a piece of string? Read more

Yay! I'm so glad you're enjoying fresh bread. Read more

What's even better than cornmeal in a pizza dough is semolina flour. You have to try it. Read more

Yes, it is; her face looks different, but it's Shalom. The male model is David Gandy. And for those looking for that editorial, we posted about it here. Unfortunately, we were highlighting a weird Photoshop thing going on, but the rest of the images are not hard to find. Of course the ladymags would bring Amber and… Read more

You can! Read more

OH NO! NOT LAKE VOSTOK! Read more

That's a great idea! Read more

Basically, since this mix is pretty wet, the proportions are fine for whatever kind of flour you want to use — I've made great multigrain bread this way, and bread that's a mixture of white and whole wheat. My favorite by far, however, is to make this recipe with a 50/50 mixture of semolina and flour. The semolina… Read more

YES. Semolina is an excellent addition to the flour. That reminds me, I need to buy some semolina. Read more