Kiernan Shipka Wrote an Essay About Feminism and Fashion

And Why They’re BOTH So Necessary

The actress gets real for our September issue.

Editor’s Note: For our very special September Issue, Kiernan Shipka got to experience an anything-but-typical trip of a lifetime to explore the Chanel flower fields during the yearly, three-week May rose harvest. There, Kiernan learned exactly what goes into the iconic Chanel No. 5 fragrance (which was created by Coco Chanel herself in 1921) and the new No. 5 L’Eau, which mixes jaunty hints of citrus with the house’s signature rose de mai.

A few weeks later, it’s clear the trip left a lasting impression on the starlet, who can be seen next on the big screen in The Blackcoat’s Daughter. Our time in the fields and Coco Chanel’s sensibilities proved so inspiring to the actress that she was compelled to open up in the essay below about her current relationship with fashion, feminism, and femininity and why they can beautifully coexist.

Coco Chanel once said, “Look for the woman in the dress. If there is no woman, there is no dress.” I recently learned more about the iconic designer, who made her make rebelling against gender norms of her time, on a dream-come-true trip earlier this summer to France. I toured Coco’s apartment in Paris and also visited the rose fields of Grasse, the birthplace of Chanel No. 5. It was an expedition that changed the way I thought about the designer and her brand. I think I even changed a bit after learning so much about such a complex person and spending time in such a spectacular place.

Similar to Coco, I’ve never been someone who has thought fashion and feminism are mutually exclusive. In fact, I think they work together in a lovely, empowering way. For me, feminism is about being who you want and having the freedom of choice. As long as you have that, you should be able to dress however you like, whether it means ultrafeminine, supertomboyish, or something else entirely.

I was 6 when I started playing Sally Draper on Mad Men. I feel incredibly lucky that my first major role was someone with a lot of depth and growth, and that I was surrounded by people who treated me like a peer. For nearly eight years, I portrayed a very complicated and realized character, and there’s no question that being Sally (who is much cooler than me, by the way) has influenced my being in so many ways.

I grew up on a set surrounded by strong actresses, as fearless in real life as the roles they played, not to mention so many female writers, directors, and crew members. That was my acting school. It raised the bar for me — and influenced me. Having worked with forces of nature like Janie Bryant, Leslie Linka Glatter, and January Jones, I found my environment was so celebratory of women that it became natural for me to be myself and not live according to any standards that held me back.

I recently reached a stage in my style when I decided I was just going to really go for it. What people think no longer matters to me. I just want to enjoy myself. This mindset has made me so excited about fashion and so excited about taking risks. I’m having more fun than ever with how I dress, and I’m learning so much about my personal aesthetic along the way. I’m known for wearing a lot of feminine dresses, but lately I’ve been really into pants and how great they feel to wear (I think Coco, who made trousers more socially acceptable on women, would approve!). They’re easier to dance in, and I never know when I’m going to bust a move. Whatever the occasion, if I find a cool pair, you can count on me to be wearing them. Even if there is no dress, there can still be a woman.

Source: Teen Vogue

Shipka’s Favorite Pizza Topping Is Not What You’d Expect

Seeing as Kiernan Shipka is mature beyond her years, it shouldn’t be a huge surprise that her pizza topping of choice skews more sophisticated than pepperoni. On a recent trip to L.A., the Mad Men actress stopped by Venice Beach hotspot Gjelina and snapped a shot of a delicious-looking squash blossom pizza, captioning the pic “Pretty, pretty good.”


Pretty, pretty good.

Una foto publicada por Kiernan Shipka (@kiernanshipka) el

True to Gjelina’s vegetable-centric menu, this signature dish is topped with a medley of cherry tomatoes, burrata, Parmesan cheese, and, last but not least, squash blossoms, which, in case you’re not familiar, are edible flowers with a flavor reminiscent of squash and zucchini. We snagged the recipe for Gjelina’s legendary pizza dough, below, from the restaurant’s self-titled cookbook Gjelina ($21; amazon.com), so you can replicate the ‘gram or add your favorite toppings.

Gjelina Pizza Dough

Makes three 6 ½-oz portions

Ingredients

1 cup plus 2 tbsp warm water

1 tsp fresh yeast ($8; kingarthurflour.com)

1½ cups 00 flour ($8/2.2 lbs; amazon.com)

1½ cups bread flour, plus more for dusting ($4; amazon.com)

3 tsp fine sea salt

2 tbsp extra-virgin olive oil, plus more for brushing

Semolina flour for dusting ($4; jet.com)

All-purpose flour for dusting

Directions

For the dough

1. In a small bowl, combine the water and yeast, stirring until the yeast dissolves.

2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the 00 flour and bread flour. Add the dissolved yeast to the flours and mix at medium speed just until the dough comes together, about 3 minutes. Drape a clean kitchen towel over the dough and let rest for 15 minutes. Add the salt and mix at medium-high speed for 5 to 7 minutes, until smooth and very elastic.

3. Coat a large glass or metal bowl with the olive oil. Fold the dough into thirds like a giant letter and put it in the bowl, turning it over several times to coat it with oil. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until it has increased its volume by 50 to 75 percent, about 3 hours. Punch the dough down, fold in thirds, and rotate it 90 degrees, then fold in thirds again. Cover the bowl with plastic wrap and refrigerate for 1 to 2 ½ days. If the dough grows larger than the bowl, punch it down, and return to the refrigerator.

4. Divide the dough into three 6 ½ oz pieces. Dust a little bread flour on your work surface, put the dough on the work surface, and, pressing down on it lightly with the palm of your hand, roll it in a circular motion, forming a boule (dough ball). If the dough is sliding around, there is too much flour on the work surface. Wipe some away if necessary. You need some friction between the work surface and the dough, but not so much that the dough makes a mess. Once the dough gathers into a tight ball and the outer layer of dough is pulled taut over the surface, check the bottom of the dough to see that the seam has sealed. If there is an opening on the bottom, you need to roll the dough more tightly or it will tear easily when stretched. Repeat with the remaining pieces of dough.

5 .Transfer dough balls to a baking sheet brushed with a little bit of olive oil, leaving plenty of space between the balls so they have room to rise and expand. (The boule shape encourages an even, round, and more vertical rise, as opposed to a flatter, more irregular shape.) Brush the tops with a bit of olive oil, loosely cover with plastic wrap, and let rise at room temperature until doubled in size, 1½ to 3 hours.

6. In a small bowl, combine 2 to 3 tbsp semolina flour and an equal amount of all-purpose flour, and then mound the blended flours on your work surface. Put another 2 to 3 tbsp all-purpose flour in a medium bowl. Put one of the dough balls in the bowl of all-purpose flour and turn to coat with the flour on all sides, handling the dough gently so as not to force out the air or misshape it.

7. Put the floured dough ball on top of the mount of flour on your work surface. With your fingertips, punch the air out of the dough and press your fingers into the center and extend outward to shape the mass into a small disk. Continue to press your fingers and palm down on the center but maintaining an airy rim around the perimeter. Continue stretching out the dough on the work surface with your hand by spreading your fingers as far as you can as you turn the dough.

Or, use this two-handed technique: With the palms of your hands facing down, slip your hands under the dough, lift it up, and use the backs of both hands to gently pull the dough while continuing to turn it. The dough should stretch easily, resting on the backs of your wrists and forearms, so do not pull on it too much. If it is super-elastic, then the dough probably has not proofed enough. If the dough is super-soft and tears easily, it has proofed too much. You are done stretching out the dough when it is 10 to 12-inches in diameter and thin enough so that you can read a newspaper through it. This takes a bit of practice so be patient, but under no circumstances should you resort to a rolling pin.

RELATED: How to Make a Classic Margherita Pizza at Home Using a Cult-Favorite Recipe

For the pizza

1. Place a pizza stone on the middle rack of your oven and preheat the oven to 500˚F for 1 hour.

2. Lightly dust a pizza peel or rimless baking sheet with semolina flour. Scatter toppings generously over the dough, almost covering the whole base, then slide the dough onto the pizza stone in the oven and bake, allowing it to bubble up and rise, 4 to 5 minutes. Once the rim starts to look pillowy and airy, using the pizza peel, turn the pizza 180 degrees to ensure that it browns evenly all over. It’s ready when the rim is a deep golden brown and beginning to char, and the bottom of the pizza is crisp, 6 to 8 minutes total.

3. Using the peel or a rimless baking sheet, transfer the pizza to a cutting board or a baking sheet with a rim. Slice and serve hot.

Source: InStyle

Kiernan Shipka: wide awake in dreamland

Follow the actress, spring issue cover star and Dazed 100 contender through dreamland in Ben Toms’ latest visual artistry

Growing up on screen as Mad Men’s Sally Draper, Kiernan Shipka is graduating into a deeper and darker realm of film. With a leading role as a schoolgirl possessed by the devil in upcoming horror February and her own creative ideas swirling for the year ahead, Shipka is welcoming 2016 with open arms.

Cannes: Voltage to Co-Finance Kiernan Shipka’s ‘Unwind’

In a pre-Cannes move, Voltage Pictures has come on board to co-finance and handle international sales on the Constantin Film/Don Carmody co-production “Unwind,” starring Ian Nelson, Kiernan Shipka and Percy Hynes White.

Roger Avary is directing. He and his daughter Gala wrote the screenplay, based on Neal Shusterman’s best-selling novel.

The story is set in a cruel dystopian world where, when young adults turn 18, they either become a functioning cog in the machine of a brainwashed society, or they are “unwound” — with their bodies taken apart, piece by piece, and given to those the government determines to be more suitable.

Nelson, Shipka and White will portray three young people with a desire for freedom and self-determination that is greater than their fear of unwinding. Bill Paxton and Jay Baruchel are also attached.

Producers are Don Carmody, Robert Kulzer, Avary, Julian Stone and Marc Benardout. Executive producers are Martin Moszkowicz, Nicolas Chartier, Jonathan Deckter, Charlotte Stoudt and Catherine Kimmel.

Principal photography is set to begin in mid-October in Manitoba, Canada. “Unwind” will be set up as Canada-Germany Treaty Co-Production.

Source: Variety

April 22 | harper x Harper’s BAZAAR May Issue Event

Kiernan Shipka attended harper x Harper’s BAZAAR May Issue Event Hosted By Hailee Steinfeld And Laura Brown at Sunset Tower Hotel on April 22, 2016 in West Hollywood, California. I have been added a lot of pictures of Kiernan to the gallery. Enjoy!


GALLERY LINK
Public Appearances > Public Appearances from 2016 > April 22 | harper x Harper’s BAZAAR May Issue Event

POPSUGAR and the Council of America Brunch Cabana Club in Palm Springs

Kiernan Shipka attends POPSUGAR and the Council of Fashion Designers of America (CFDA) brunch with designer Jonathan Simkhai at the Cabana Club on April 16, 2016 in Palm Springs, California.


GALLERY LINK
Public Appearances > Public Appearances from 2016 > April 16 | POPSUGAR and the Council of Fashion Designers of America Brunch Cabana Club in Palm Springs

PopSugar Kickoff Party Avalon Hotel & Bungalows Coachella Festival

Kiernan attended the PopSugar Kickoff Party Avalon Hotel and Bungalows Coachella Festival in Indio, California on April 15, 2016. I’ve added high quality pictures to the gallery. Enjoy!


GALLERY LINK
Public Appearances > Public Appearances from 2016 > April 15 | PopSugar Kickoff Party Avalon Hotel and Bungalows Coachella Festival in Indio, California