July marks the midway point of the year, and it never ceases to amaze what can happen in half a year's time. It is peak everything — stone fruit at its sweetest, evenings that stretch past nine, tables that keep pulling up one more chair. At west~bourne, from day one we've made a commitment to radically care for the planet and our health through food. Plenty of brands talk about impact; we're obsessed with measuring it — every shipment, every acre, every last detail — and showing you the math. This month, we shared this year's impact report, and if you haven't read it yet, I hope you will — it's proof that small shifts, together, add up. 

In the meantime, here's what we’re reading, wearing, and reaching for this month.

Wear: Simon Miller's newEl Sol collection. Sun-drenched color inspired by San Miguel de Allende, all marigolds, raffia, and crisp poplin — summer dressing at its most joyful.

Visit:LACMA's newDavid Geffen Galleries. The museum's permanent collection in an entirely new light (and building). Definitely worth building an afternoon around if you're in Los Angeles this summer.

Drink: Have you ever tried a martini with anavocado oil drizzle? a few drops floating on top, and suddenly your martini has texture. Trust me on this one.

Read:A Radical Garden. A 16-page riso zine from Black Lodge Press on gardening and growing as radical acts, weaving personal experience with the political history of raising food and flowers. A fast read that will change how you look at a backyard plot.

Home:Ellis Works. Solid brass hardware and objects, born in Brooklyn and hand-finished in their studio. A reminder that the smallest details in a home — a cabinet pull, a knob you touch every day — deserve just as much intention as everything else.

Play:Tennis! Tis the season, and it’s the perfect way to spend time with friends (even if neither of you are close to good). Rallying and chit-chatting is a nice alternative to a walking hangout if you’re looking to switch things up. 

Eat: Crudo, tostadas, and guacamole atQuique Crudo in New York. It’s surprising that it hasn’t gotten more buzz — no one is doing raw fish quite like they are right now.  

Watch:Oh, Mary! on Broadway if you haven’t seen it yet. Even if you have, each new Mary brings something uniquely hilarious to Cole Escola’s original play about Mary Todd Lincoln’s life as a neglected first lady. 

Cook:with my favorite spice,Espelette pepper, grown in Basque Country. French chefs reach for it as often as salt — gently warm, a little fruity, good on nearly everything.