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Checking In: Kimberly McDonald’s Gems, Philanthropy, and Vegetarian Pizza

In 2007, Kimberly McDonald launched her eponymous jewelry line in New York. After a career as a personal curator for private clients’ fine jewelry collections, she decided it was time to make her own mark on the industry. Today, her one-of-a-kind pieces carry stories and invite connection—a special piece of trust that symbiotically connects the owner and the piece; the company and the planet; and McDonald and her suppliers.

Her love of nature and sustainable creation can clearly be seen in her designs—primarily featuring geodes—and even more recently, through home décor items. This latest venture has brought her to designing patterns for fabrics, textiles, and wallpaper.

Kimberly McDonald. Courtesy of Kimberly McDonald.

Most recently, in response to the COVID-19 outbreak, she’s taken her love for the planet and her suppliers’ homeland to a new level. Many of her fabrics are made in a factory based in Italy, and due to the country closing these non-essential businesses, and re-opening some of them as mask production sites, she gave back. McDonald donated funds to produce 30,000 masks—delivered to two hospitals in Italy, and distributed to medical staff for.

Whitewall spoke with McDonald to hear how she’s doing amid the COVID-19 pandemic, and what she’s discovering in the kitchen.

Kimberly McDonald. Courtesy of Kimberly McDonald.

WHITEWALL: Kimberly, tell us a bit about your recent assistance in creating masks in Italy.

KIMBERLY MCDONALD: We helped fund 30,000 masks to healthcare workers in Italy. We truly believe we are family with our Italian manufacturer and wanted to show him our support.

Kimberly McDonald. Courtesy of Kimberly McDonald.

WW: How are you doing amid COVID-19? What are you listening to, reading, watching, or listening to?

KM: I’m doing fine. I listen to a ton of music—from R&B to country, rap to hip-hop. I am watching every Real Housewives show I can get my eyes on. I’m also listening to my own thoughts.

WW: Are you cooking anything of note?

KM: As a rule, I don’t cook. I also don’t eat meat and I have discovered that I can use Beyond meat in several of my favorite dishes—my favorite right now being pizza. Boboli thin crust toasted with garlic, pepper, Rao’s spicy red sauce Beyond meat, spicy peppers, olives, capers, artichoke, sun-dried tomatoes, and a sprinkle of feta.

WW: How are you staying connected?

KM: The phone, social media, and Facetime. I’ve been doing a lot of Instagram Lives and I’m thinking of starting my own series. Stay tuned!

WW: How are you staying creative? Are you able to make work at this time?

KM: For me creativity comes very naturally, and personally, this is the time for me to be strategic, so my people and my business are able to thrive when this is over.





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