mila  franovic 

A love letter to Pickers Keep: An iconic few days spent in this actual bliss portal heaven on earth. Pickers Keep is a stunning getaway in the Okanagan, literally just a few hours from vancouver proper. Inspired by the journey from the sea to the desert, I made a bit of food as a love letter to the land. This region has been through so much, including wildfires every summer, and bud loss a few years ago. Ricotta Gnudi with fire Morels found a few kilometres away and kale bolts Spot Prawn crudo with baby garden mustard greens Bbq Mackerel on chorizo and capers It is with incredible privilege that I can sit in my office and write this, it’s not lost on me how there’s really really terrible things happening in the world, and how it’s our responsibility to hold the powers responsible while holding space for marginalized folks, holding space for our communities and strengthening them while praying together for a better future. Love you all

The photo app suggested photo dump is my favourite type of dump Jeff Koons in Hydra Oregon coast with the girls selfie Ace hotel during an Arcteryx casting trip Tavia at cabin lake A Bronze Age girlies in my back yard The queen at valley buds Cerritos with Bree Pasta by Salty World at Tavia’s

🌸 spring forward post alert 🌸 I was searching for a photo of squash blossoms in my camera roll and I found photos from this gorgeous Leo bday dinner from a few summers ago. And I had to post post post! We made 💋 stuffed squash blossoms, tarragon 💋 circle salad on whipped ricotta, purslane 💋 cabbage, radiccio salad 💋 fennel salad, edible flowers 💋 zuccini salad, slightly pickled as it sat 💋 local rock fish in salt crust And the girls made an insane burrata, peach, pershutto, tomato salad. Having fresh, local ingredients that truly speak for themselves makes for an easy menu tbh, most of these were harvested in hours before the dinner. (Except for the fish, my dad caught that) A few years ago I was living in a condo and didn’t have a garden. So during shutdown I took on learning to grow food, volunteers from instagram donated their back yards to me to learn on. Paired with learning with @valleybudsflowerfarm I developed a green thumb, which changed the way I approach food and cooking entirely. Looking through these photos made me reflect on the state of food integrity these days and lack of resources for people to learn to grow their own food, let alone have a space to do it on. Luckily there is many local farms and markets that can fulfill the need for local, nutrient dense, and fresh produce. I will link some below! If you have additional info on community gardens and/or educational please link it in the comments. I’m so so so so excited to forage for ingredients this spring and to see what thrives in the garden this year! I’m so grateful to have the opportunity to experiment and cook for my gorgeous friends, who have helped me develop these recipes by inspiring me and teaching me. Thank yallllll xx @valleybudsflowerfarm @vivelevegfarm @endswellfarm @solefoodfarms @schoolhouse_farm @vvictorygardens @vanmarkets ps This was 3.5 years ago so if playing is weird don’t come for me

Last month we worked on a very powerful and intentional event. Mother of pearl is a collective intending to empower and hold space for creative women, specifically mothers, in the entrepreneurial and business world. We were very inspired by the *pearl* of it all and designed a menu to pair well with the theme. Nurturing broth, or as we called it the night of the dinner an “amuse bouche”, caviar and roe, pearly gnocchi, iridescent dessert and more! It was so fulfilling to us to work with people on an event purpose that aligns so well with our own ethos. Events and dinners are about bringing people together, creating connections, embedding into each other, sharing lore in real time, *creating community* and as I like to call it bringing it back to the village! The guests sipped and ate while talking about mother hood. Listening to each others layered stories of re-integration into the creative industry after having kids, finding time for yourself as a mother, balancing shame, care, expectations, dependancy, love, self love, care taker. The complicated feelings about being a first responder while also creating balance spreadsheets, being *sticky* on social media, trend reporting, size scaling, loans, relativity, she-e-o-ing and soooo much more. MENU: Whipped butter with roe Pickles Sourdough Amusée bouche - kombu, leek, fennel, tarragon, golden chicken broth Caviar and blini Radicchio salad (not pictured lol) - manchego, candied nuts, croutons, pistachio Prawn and tuna ceviche - leche de tigre, cucumber Caccio pepe gnocchi - hand made ricotta gnocchi in a rich sauce, illegal amount of parm Pearl panna cottaa - Mascarpone creme, edible pearl It was an honour to be in a room full of inspiring icons that are *together* actively pushing the societal expectations of women and mothers. Being a part of cool covens and energy gatherings like this means so much more to us then what we can write in this caption. We love our village! Xx Salty @milafranovic @jazzhanley @goodfish.co @bloomier.ca @nathalee_paolinelli @motherofpearl.world @oketostudios @pearleknits @davysams @liviasweets

just need to put this Mexico City women’s day march up on here to make ya feel something

Levi’s x Salty World Studios event was a stunning and gorgeous yes! One thing you gotta know about us is that we are mall girlies!!!! So when Sharla and Fulhaber reached out to us to inquire about working together for the Levi’s Pacific Center store party we were biblically a-gasped! (Or however you say that) Salty world studios did a full service of drinks (aesthetic of course) and canapés for the the 70 people star studded Levi’s listening lounge event. With the help of our friends at Zamalek we made a gorgeous mocktail with a (what felt like)(10 hour) candied pear garnish. Along side the mock-tail we served a custom Levi’s Cosmo — we truly think that the Cosmo is the 2026 cocktail of the year tbh. We also served Italian sparkling water, Peroni, and a very aesthetically pleasing/great tasting Italian lemon soda. The canapé menu was a selection of snacks with a nod to west coast flavours and hot takes on your fave canapés. 📀 CUCUMBER YUZU BITES yuzu jelly, peperocini crème, shiso furakake 📀 BLINE and CAVIAR nori, wasabi creme, mini pancakes, caviar, yuzu pearl 📀 TUNA CONES the best local tuna from the boys at GOOD FISH, ponzu, sesame oil, sesame cones 📀 SMOKED SALMON TART local wild caught smoked salmon mousse, savoury tart, wakame and for the sweet snack: 📀 MASCARPONE TART chocolate tart, fig jelly The event and the prep was perfect as can be, the team was happy and aligned, and the friends at the party had an amazing time. We are so grateful for this collaboration with Levi’s and all the vendors that supported us along the way for this one! Xx Stay Salty PS: We are so keen to engage in creative and fun experiential marketing ventures in 2026 big and small! Slide into our dms 💋 thank you to @principalli @shar.la @kazanezen @elizabeth.kiss @davysams @goodfish.co @zamalekmontreal @doglover68x @leightonbalagno @levis @faulhaber.agency @j_zone_world

🌀 This summer we had the pleasure of collaborating with Margherita Porra and Arithmetic Studio in their 20 year anniversary celebration! Margherita always felt like a twin flame out there in the ether of the creative world, so when we started brainstorming about the vision for the food, the ideas and inspiration flowed effortlessly. She is one of the most electric and authentic people I have met in a very long time, our yapping went on long into the night post wrap! Her vision for the evening was very fine tuned and we wanted the food to reflect that. We procured ten dozen oysters and shucked them live at the event in beautiful twin vessels by Nathalee. The oysters were served with a variety of dressings. Yuzu shiso mignonette Chive flower vinegar Traditional mignonette Habanero evoo and lemon The menu was a little inspired by my recent travels and the pink mousse is a teramasalada, a Greek dish made of salmon roe. The mermaid snacks are a mini boc salad with tiny mozzarella, east van cherry tomato, okanagan cherry caviar and evoo. Two more tiny canapés joined their friends. One with tiny bread, smoked oysters, caper berry, oil, and the other a gf disc, vegan butter, and charcoal pickled local raddish. The desserts are a graham cracker tart with mascarpone and apricot. The unicorn jellies are with orgeat with mermaid dust, edible oyster pearls, and edible viola flowers (and vegan!) Cake not by us but DELISHIOUSSS The magnum opus was the greek artifact vessels with spiral olive branches, guests were invited to follow every olive off the spiral olive branch, made to pause, notice, and follow the material. We are still crushing on Margherita and this beautiful night. Thinking back on it we are still and forever feeling so grateful to share space with such cool, honest, and authentic women in art. Thank you! @margheritaporra @arithmeticcreative @brooke these gorgeous photographs are by @whentheyfindus ceramics by @nathalee_paolinelli

La dolce vita 🌞 Summer in the back yard Photos by Matt!!! @thrasherfont Food by Jonah @jonahdimichele1

MEXICO CITY 🤰🏻 earlier this year Xoxo

ZACC with ARMIN at the LEGENDS HQ wearing DRIES and ACNE from RODEN GRAY @armmmmmmmmmmmmmmin @doogielester @milafranovic @legendssscafe @rodengray #malemodel #onestowatch #fyp #mensfashion

maya, vancouver april 2025 model: @mayyaps @legendssscafe styling: @milafranovic hair & makeup: @peleolivia art direction: @directionbureaux

you know what … a hell yeah