Ariel Maxie, NaturallyCurly's 4C Texture Type model, dishes about her coily ziggly hair!
NaturallyCurly: Please introduce yourself!
Ariel Maxie: My name is Ariel and I’m a senior at UT Austin pursuing a degree in marketing and in African American Studies.
(Ariel recently received her Bachelor of Business Administration in Marketing as well as a Bachelor of Arts in African and African American Studies from UT Austin. Congratulations, Ariel!)
NC: How and when did you start embracing your curls, or have you always enjoyed/embraced your curls?
AM: I started to embrace my curls once I got to college. While in high school, I wanted to go natural. However, my mom was still doing my hair, so that wasn’t an option. Throughout my freshman year, I transitioned twice and then did the big chop that summer!
NC: What is your current routine/regimen?
AM: My current routine is pretty simple since I decided to just rock two strand twists until graduation. I usually shampoo and condition my hair with either Creme of Nature or Carol’s Daughter. Then I deep condition my hair for about 30-60 minutes with a heating cap using either Miss Jessie’s or Carol’s Daughter. Afterwards, I detangle with my Kinky-Curly section by section, apply Karen’s Body Beautiful Sweet Ambrosia and blow dry my hair out for more length. Lastly, I two-strand twist my hair using either Miss Jessie’s Curly Buttercreme or Baby Buttercreme, Jane Carter Twist & Lock, or Oyin Handmade Whipped Pudding. I do this routine every 4 weeks and usually co-wash once a week since I workout often.
NC: So from start to finish, on a curly day, what’s your process?
AM: On a curly day, I either do a wash and go or attempt to do a braid out or twist out. Personally, I haven’t liked my wash-and-go’s since my 1st year as a natural because my hair grows unevenly, so I try to stick to braid outs or twist outs when it’s not twisted up.
Read More: Creating a Hair Regimen
This entry was posted on Thursday, May 24th, 2012 at 1:50 pm and is filed under Real Texture Talk. You can follow any comments to this entry through the RSS 2.0 feed. You can skip to the end and leave a comment. Pinging is currently not allowed.