ATHLEISURE MAG #71 NOV ISSUE

ISSUE #71

PHOTO CREDIT | UNSPLASH/BROOKE LARKE

@AthleisureMag

TM

PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

FASHION CONTRIBUTIONS PHOTOGRAPHER | Kyle McKenzie |

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info@athleisuremag.com

@ATHLEISUREMAG CONNECT + VISIT

E-mail: info@athleisuremag.com Website: www.athleisuremag.com Athleisure Mag TM , a Division of Athleisure Media LLC.

EXECUTIVE PRODUCERS Paul Farkas | Kimmie Smith

HOST Kimmie Smith

MIXING Athleisure Studio Team

ATHLEISURE STUDIO PODCAST NETWORK SHOWS #TRIBEGOALS | ATHLEISURE KITCHEN | BUNGALOW SK | THE ROAD TO TOKYO 2020

@ATHLEISURESTUDIO CONNECT + VISIT

E-mail: info@athleisuremag.com Website: www.athleisureStudio.com (c)2021 All Rights Reserved by Athleisure Media LLC. No part of this publication, or related online content or social posts or commentary, including any and/or all pictures, articles, artworks, and overall design may be reproduced, copied, transmitted, transcribed, stored, or translated in any form or manner, by electronic means, or otherwise, without the written permission of the publisher.

The information contained in Athleisure Mag digital magazine, on AthleisureMag.com website, printed material, and/or social media accounts (the “Content”) is provided ‘as is’ without warranty of any kind. The views expressed and/or images/videos provided by third-parties featured and/or interviewed in this Content are not necessarily the views, opinions or statements by Athleisure Media, publisher, editors or its employees. Athleisure Media and publisher do not accept responsibility for any errors or omissions. NONE OF THE CONTENT SHOULD BE INTERPRETED AS MEDICAL, LEGAL, OR FINANCIAL ADVICE. NOTHING WITHIN THE CONTENT IS INTENDED TO RECOMMEND OR SUGGEST SPECIFIC COURSES OF ACTION AND SHOULD NOT BE TREATED AS SUCH.

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table of contents

issue #71 nov 2021

STYLE FEATURES

53

THE PICK ME UP

62

IN OUR BAG

111

ROCK THIS WHEN YOU’RE INVITED TO HOLIDAY DINNER

King of the Ring -Ryan Garcia

16

9DRIP TM Miles Chamley-Watson

27

This month, we talk with phenom WBC Lightweight boxer Ryan Garcia, who is 21-0 with 18 knockouts. He talks about his passion for the sport, his career, partnerships and being the Co-Owner and Chief MARLOWE. Officer of MARLOWE.

BEAUTY FEATURES

108

VANILLA BEAUTY

115

ATHLEISURE BEAUTY

We catch up with 2X Team USA Bronze Medalist Olympic Foil Fencer and World Champion, Miles Chamley-Watson as he shares his 9DRIP from things that he purchased when he made it, his go-to look and how he gifted his family.

Talking GHOST LIFESTYLE FEATURES

58

ATHLEISURE LIST PUA MANU CLUB

60

ATHLEISURE LIST JUICERY HARLEM

AthleisureMag.com

32

We talk with Method Man and Larenz Tate about season 2 of STARZ’s GHOST

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Athleisure Studio

Check out our latest podcast episodes.

Issue #71 | Nov 2021

42

9PLAYLIST TM Idris Elba

Actor and DJ/Producer Idris Elba shares his picks with us for this month’s 9PLAYLIST.

9LIST ROUTIN3S TM 65 Troy Aikman NFL Super Bowl Champion, Hall of Famer and broadcaster, Troy Aikman, shares his 9LIST ROUTIN3S of what he does Morning, Afternoon and Night.

Issue #71 | Nov 2021

Better Beauty Lexi Thompson

80

We talk with LPGA golfer, Lexi Thompson about her passion for golf, upcoming tournaments and her skincare line, Lexi Skin.

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Art of the Snack Tasca

44

This month’s The Art of the Snack takes us to Tasca in NY to enjoy Spanish Caribbean flavors.

9LIST STORI3STM 143 Matthias Dondias 9X BMX World Champion, Matthias Dandois shares his 9LIST STORI3S with us on his must haves in grooming, fitness and style.

AthleisureMag.com

KING OF THE RING

RYAN GARCIA

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Issue #71 | Nov 2021

This month's cover is WBC Interim Lightweight, Ryan Garcia who has held the WBC interim lightweight title. WIth a record of 21-0 and 18 KOs, he is known as having one of the fastest hands in the sport. In addition to making waves in the sport, he shares how he has navigated boxing from training, meeting fans, being signed to Oscar de la Hoya's Golden Boy Promotions, his appearance on Celebrity Family Feud and taking them with him to his fights via his social media. His passion and love for the sport also allows him to diversify his brand between his sponsorships with Gatorade, 1800 Cristalino and Gymshark to name a few. We talk about how he got into the sport, his career and being the Co-Owner and Chief MARLOWE. officer.

RG: We stay in shape by going on morning runs, eating healthy, sparring, strength and conditioning, and reviewing fight tapes.

RYAN GARCIA: I started boxing at seven years old. I fell in love with it because I was shy as a kid. Boxing gave me confidence inside and outside of the ring.

AM: For those who want to workout like a boxer, what workouts do you do that we should incorporate into our daily/weekly routines?

AM: Is there a difference between your working out/training when there isn’t a fight coming up versus when you’re in preparation for an upcoming one?

RG: Big-time when I’m not training for fight my workouts are much lighter and I like to do things that are fun for me like playing video games or playing poker. When I’m getting ready for a fight it’s completely different. It’s like a switch is turned on and I’m completely focused and locked in. I don’t know anything else that’s going on it’s just ATHLEISURE MAG: When did you start tunnel vision and I’m super hyper foboxing and fall in love with the sport? cused on that fight.

AM: When did you realize that you wanted RG: I think that the cardio element in boxing is super important for people; to go pro? things like hitting the Mitts or hitting RG: I got to the point my life where I had the Fierce reflex bag would be great to decide either go for it all or give up on for non-boxers to do to get in shape my dreams and I decided to pursue my because it will really tone up your arms dreams. It was right around when I turn and help your cardio.

17.

AM: Nutrition is essential to optimize AM: You fight in the interim lightweight what you do in the ring. What do you class, are 21-0 with 18 being by knock out, eat when you’re in training mode and you’ve held the WBC interim lightweight what foods do you like to splurge on to championship title and are signed with treat yourself?

Golden Boy Promotions. What are you looking forward to for upcoming fights?

RG: In the past I did not optimize my nutrition but now I really understand RG: I’m looking forward to the big fights the importance of eating right. I work against top competitors. I’m looking for- with my chef to make sure that I’m eatward to showcasing that I am the best ing the right foods especially during fighter in the world of my division. training things; like lean proteins fish chicken etc., rice, and vegetables are AM: You’re trained by Eddy Reynoso. What typically staples. Ultimately it’s about is a typical day like for you in terms of train- finding what works for your body and ing and staying ready for your next match sometimes that means not eating. I – can you walk us through what training found that when I skip breakfast in the with him is like and what you do? mornings I tend to work out better.

I would say my one guilty pleasure is McDonald’s. Two cheeseburgers with a large fries and a large soda.

AM: After a fight, what do you to unwind?

RG: I’ll have a couple shots to celebrate with 1800 Cristalino tequila and then right after look to take my family on a nice little vacation where we can all relax and unwind.

AM: Who are 3 people that have been mentors to you in the sport?

RG: Manny Pacquiao and Canelo have been mentors that I look up to within the sport. There are also boxers who I like to watch like Roy Jones Junior, Floyd Mayweather, Joe Louis and Sugar Ray Robinson.

AM: You have a large and engaged digital footprint, how important is using social media in terms of reaching out to your fans and letting people know about you inside and outside of the ring?

RG: I think it’s very important. Social media allows me to connect more intimately with my fans. Because of Covid, I haven’t been able to see a lot of my fans in person or do meet and greets so this really helps us to keep connected and engaged with one another. I love my fans. I want to stay connected with them and keep them updated and this is the best way to do it.

AM: You are the co-owner of MARLOWE. Can you tell us about the brand and what your role of Chief MARLOWE. Officer entails?

RG: MARLOWE. provides men with high quality, easy-to-use, perfectly formulated skin care and grooming products without all the fuss and high price tags. We believe that life is complicated enough, looking good and feeling amazing shouldn’t have to be. As the Chief MARLOWE. Officer, I am excited to be the face of the brand and to help spearhead the digital marketing content strategy along with my con-

tent partners Liquid Light. I have been very involved in the entire process from the second I came onto the brand. Everything you see on the packaging for my signature SKU's is all me -- from the exact gold color we used, the thickness of the carton and the overall design. I have so many creative ideas - this partnership was beyond a great fit.

AM: How important is your skincare routine to you?

RG: I have always had an up and down relationship with my skin. During training, I get right into it at the gym with hours of sweating - it can take a toll on my skin causing some breakouts. Also, during training I am constantly taking multiple showers a day, burning through so much product.

When I first discovered MARLOWE., I was so impressed by the effectiveness of each product and the affordability. I wanted to make sure the product was affordable to my fans and following so they could enjoy the products just as much as I do.

AM: Why did you want to be involved with this brand and what can we expect to see from you and the brand as we go into the holiday season and into 2022?

RG: The quality of MARLOWE. products is what attracted me to the brand right away.

The No. 102 Body Scrub Soap Bar was by far the greatest soap I’ve ever used and it's a true experience. I found that to be true with almost all of their products. The No. 102 bar is the only soap tough enough to get me clean after a hard training session! I liked them so much I knew I had to be a part of the brand in a bigger way as co-owner & now Chief MARLOWE. Officer.

We have a lot in store coming down the pipeline - stay tuned for some greatness.

As for Holiday, we have some cool virtual bundles launching on marloweskin.com in December including all my faves in one exclusive bundle! This is perfect for those who want to give a gift with 1 click - perfect for any guy on your list.

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AM: What are your 3 go-to products that you enjoy using from MARLOWE. that we should think about using?

RG: By far, my favorite product is the No. 102 Body Scrub Bar. It is a true experience and has become my solution for getting clean after training and working out super hard. I also love using the No. 171 Classic Pomade for my hair and the No. 002 Extra Moisturizing Body Lotion for my dry skin.

I am taking so many showers after working out multiple times a day while I train and it can take a toll on my skin. The 002 lotion gives me the replenished hydration I need.

AM: From a fashion perspective, how would you define your personal style?

RG: I like to stay classy and gentlemen like it’s important to add a little nuance to your style and some uniqueness that’s you. So I like to stay classy but for me add a little edge, maybe wear an oversized T-shirt, or add a little bit of jewelry that really pops.

AM: When you’re not in the ring or working on other projects, how do you take time for yourself?

RG: I’ll take the time to study other things that interest me, things that I’m passionate about, because ultimately that’s what keeps the fire going. Whether it’s a business passion like MARLOWE., or learning about Poker strategy, or playing tennis. @KingRyan PHOTOGRAPHY COURTESY | MARLOWE.

We caught up with 2 co-stars from STARZ’s 2nd season of POWER BOOK II: GHOST which premiered on Nov 21st! We sat down with Method Man and Larenz Tate. In the first half of the podcast, we catch up with the legendary performer of the Wu-Tang Clan, and actor in a number of TV series and films, Method Man. We talk about his diverse career and what we can expect on the latest season. We delve into the writer’s room and the phenomenal cast which includes his co-stars and musical collaborators – Mary J. Blige and Redman. We also talk about his commitment to fitness and how he continues to increase expanding his business into the cannabis industry and NFTs. ATHLEISURE MAG: As one of the stars of POWER BOOK II: GHOST, what was it about the series that made you want to be involved?

METHOD MAN: Well I mean, that first series was great and the way that they ended it in that season finale, it was unheard of!

AM: You play Davis MacLean. What’s your process like in playing him and how do you get into that mindset?

MM: Well now it’s just throwing on the suit. Of course, in the beginning, you do your due diligence. You do your research, you try to find their voice for this character. You want to know his intentions and all of this stuff that goes into building a character. But once you get into it and you and the writers are on the same page, it’s just all hitting the ground running after that. It’s all pretty easy.

AM: Did you find that you added more into the character than what was in the script?

MM: No, I give all the writers 110% credit! I mean, outside of an ad lib here and there like a motherfucker or something like that, they get all of the credit. They know exactly who this man is. The only time that I would ever say something is when I feel like they're not being true to

MET

TALKING GHOST

THOD MAN + LARENZ TATE

the character which hasn’t happened.

AM: Last year when it launched, many of us were so excited to see that you and Mary J. Blige (she plays Monet Tejada) were in the show. This season, Redman (he plays Theo Rollins, Davis’s older brother) has joined the cast! How exciting is it for you to be on set and to have all of these cultural moments with great people that you have worked with?

MM: I’m glad we made our music quota, we needed it. It’s great. I mean, Mary’s great. The days that I see her on set, it’s always fun and she likes to laugh and I like to joke which is the perfect combination right there. What can I say about Redman? I’ve been working with dude for like most of my career. They knew they had something there – it was instant chemistry when they brought him in. So it was pretty simple and pretty cool.

AM: To catch our readers up on what’s taken place, where did we leave Davis last season and what’s coming up that you can share with us that we can expect?

MM: Last season, Davis kind of ended on riding a high because he won one of the biggest cases of his career. He got his nemesis fired in the process which is icing on the cake. But where other people would be gloating, Davis sees an opportunity and he hires the former US attorney on his team. There’s a bit more layers there that I am not at liberty to say right now, but I think that Davis being as calculated as he is – there is a reason for him in hiring Cooper Saxe (Shane Johnson) at this moment, so just stay tuned!

AM: We are excited to see how it all plays out this season. Here at Athleisure Mag, when we’ve watched your IG, we know that you are always in the gym and staying ready!

MM: I mean with everything that I do, that’s why!

AM: Exactly! In the SEP ISSUE #69, B-Real

said that he gives it up to you that you are always working out. So that was his shout out to you.

What are 3 moves that you love doing when you hit the gym?

MM: Deadlifts, bench and squats are my favorites.

AM: As someone who has had such a great body of work, a successful career in TV, film, being a member of the Wu-Tang Clan and you’re going into NFTs and cannabis, how do you take time for yourself because you are a busy man.

MM: I don’t. I never have any time anymore. But, I could be doing a hell of a lot worse!

AM: Exactly!

MM: As a matter of fact, I take that back.

When football season starts, they occasionally interrupt my Sundays, but usually Sundays is all football from 1:00 through 11:00, so you know where to find me! @MethodManOfficial After catching up with Method Man and finding out more about how his character, Davis MacLean ended the last season and what we can expect from this season, we had to talk to Larenz Tate to find out about Councilman Rashad Tate! Larenz joined the original series of POWER in the last 2 seasons of this show. He talks with us about how his character continued in the premiere season and what we can expect in this season! We also talk about what drew him to this show, his character and how he has maintained longevity in this career.

ATHLEISURE MAG: You were in the last 2 seasons of POWER, the flagship and you also joined the regular cast in POWER BOOK II: Ghost as well. What does it mean to you to not only have your character continue on into the series, but also to just be part of this cast?

LARENZ TATE: I love it! I signed up because I wanted to continue and the fact that the incredible Courtney A. Kemp which is the creator of the show, found value in incorporating me into the show – just meant a lot. As you said, I was able to be a part of the original POWER series, which was a fabulous show. To be able to find my character in this show is great. I mean, the writing is fantastic and it’s probably the closest thing to POWER. The demographics are a little different and there are some that are a little younger, there are some new people and there are some similarities. But certainly, the fact that there is some value in seeing that Tate is still surviving from the original show! I mean there are so many people who didn’t make it out of that show and they didn’t make it. So we get to see a show and a storyline where there are a lot of wins, some losses and there are some good people with good intentions, but bad decisions! I think that life is kind of like that, so it’s relatable when people watch our show. They get a chance to either see themselves or how they would interpret or react to the characters that they are watching. As an actor, it’s great to have words, dialogue and stories that are really multi-faceted and multi-dimensional. When they write, they’re not paint in trope or painting by the numbers. It’s truly gratifying and I’m excited!

AM: What drew you to want to be in the amazing show?

LT: Well, I can take it all the way back to the original POWER. I loved the show and when I saw it, I said, “I dig this!” These characters should be materialized and this representation should be there because it’s more that what people may think on the outside. It’s a show about the underworld, drug dealing and so much more.

It’s a show about family, brotherhood, sisterhood, deceit, deception, big decisions, people finding a way out of their circumstances, empowerment and all of it! Originally, I was cast to portray a different character who was in season 4 through 6 – the lawyer, Terry Silver (Brandon Victor

Dixon) who helped Ghost (Omari Hardwick) when he was going to jail. He also falls in love with Tasha St. Patrick (Naturi Naughton). I was away working and it didn’t happen. Long story short, I called Courtney and I said, “listen, I love this Black excellence. I’m down – whatever you want me to do. Let’s do it. I’ll come and do an episode, whatever.”

AM: Just get me in there!

LT: Yeah. I told her that it was me talking, not reps, agents and managers – all of that stuff – it was just me. She said that there was a really cool character that she was about to start filming on. She let me know that it was a politician and that his last name was Tate and I was like, “ok let’s go this is dope!” She didn’t give me a whole lot to go from, but we talked about it and she wanted to see what I would do with him. She gave me the setup and she trusted me and I was able to come in and to dispel the idea that this politician, as soon as he walks into a room has this stigma that he’s not trustworthy. So to combat that and to finesse it, he comes in with a high five and he’s smiling. He’s got all of the cool things to say and he throws people off.

AM: He diffuses everything!

LT: Yeah, yeah, yeah. He lets you know, “I’m welcome and you can invite me to the barbecue.” That being said, it’s been a joy. Unlike a movie, unless you’re doing sequels – you get in, you get out and you do your job. You live with that character for a period of time. With this, you’re able to really lean into it and you get a chance to be able to find different things that the writers are creating for you. They can take you in any kind of direction and you have to be willing to do it. Especially when the writing is good. So, I have been very fortunate to be part of this and to just see where the value is and in telling the story along with Rashad Tate.

AM: Where did we leave off with him last season and where do we see him this sea-

son? What can you tell us about what is going on for some of our readers that need to catch up?

LT: Season 1, you find him going for the Gubernatorial race. He’s trying to be the Governor and he’s trying to win. Where we find him in season 2, literally, he’s in his brother’s basement, on a couch, hiding under a rock from the world because he lost the gubernatorial run. He’s out of it and his brother Kamaal Tate (Lahmard Tate) who is played by me real life brother.

AM: Which is really awesome!

LT: Yeah it is, I love it! He’s telling him that failure is not acceptable and that he is a Tate. Rashad knows that he should not look at this as a failure, but as a lesson learned and how he can find a way to get back into the game and to climb that political ladder. He can also incorporate some of the things that he has learned along the way and he’s going to cross paths with another St. Patrick – more St. Patricks! It’s 3 – 3! This young boy Tariq St. Patrick (Michael Rainey Jr.), once he crosses paths with him, he’s looking at how he can utilize him to be an ally or will he ultimately be an enemy?

That’s what’s nice about the storytelling.

There’s always this duplicity and duality that’s going on – you know, it’s the tug of war of power.

AM: That’s amazing! You’ve had such an amazing and dynamic career that has included so many movies and so many films.

We’ve enjoyed seeing you in them and yet, you never age! So how do you stay in shape, stay positive and optimize yourself?

LT: You know for me, I just want to be the best version of myself. I’ve been in the game for a long time and I have been in this industry for 3 decades and I have seen how it has taken a toll on a lot of people.

For me, I want to run the marathon as opposed to a sprint. So I try to avoid all the pitfalls that would cause self-destruction, that would cause a situation where I am

aged before my time. It has an affect on your life all together. I decided to go the other route – I don’t want that other route, I’ve seen it. The demise of so many people that I respect. So now for me, I just want the best version of myself and I have to be mindful of my health, my mental space and my body and mind and conscious. It all plays a part in it. It’s all about responsibility and accountability! @LarenzTate PHOTOS COURTESY | STARZ POWER BOOK II: GHOST

Hear STARZ POWER BOOK II: GHOST costars Method Man and Larenz Tate now on our show, #TRIBEGOALS - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on iHeartRadio, Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

THE THE ART S O N TAS AC F CA K:

This month, we head to Manhattan's Tasca which focuses on Spanish-Caribbean flavors which include spices and recipes from Spain, the Domincan Republic, Puerto Rico and Cuba. We talk with restaurateur, Jay Espinal about what we can expect from this restaurant, dishes that we can enjoy and how this has become a family affair. He also preps our taste buds with what we should enjoy when swinging by with family and friends.

ATHLEISURE MAG: We know that as a restaurateur who had great success with your restaurant Don Pedro, you’re back with Tasca and have made this a family affair with your wife Norisa as well as your son Justin. Can you tell me about your background, what led to the creation of Tasca and what are the roles that the 3 of you have at the restaurant?

JAY ESPINAL: That’s a great question, and it’s funny because I was completely out of the business when Justin one day approached me and said that he wanted to get into the business. I said "no you don’t," and proceeded to tell him of all the reasons he didn’t want to be in the restaurant business. The long hours on your feet, the responsibility, the fact that he would be working holidays and weekends. I didn’t paint a pretty picture yet he said this is what he wanted to do.

AM: Chef Rene Hernandez was previously at Don Pedro and is now the chef here. Can you tell us more about Rene’s background prior to coming to Tasca?

JE: Chef Rene has worked at many of Puerto Rico’s top restaurants and also spent time at El Bulli under the guidance and leadership of Ferran Adria.

AM: Tasca’s cuisine is a Spanish-Caribbean in flavor. Can you tell us about what regions this incorporates and what diners can expect?

JE: Spanish and Latin Caribbean, we focus on the Latin Caribbean islands of Cuba, the Dominican Republic and Puerto Rico

along with Spain. The three islands mentioned have similar shared histories and influences with Spain.

When dining guests will have one of the US’ Premier Spanish wine lists and from our menu, they can expect dishes that take a cue from old world Spain and the new world. Dishes like the thousand spice duck breast over sofrito goat cheese and Zinfandel plantain tower. Or of course, a classic paella.

AM: What is the ambiance of Tasca for those that are dining in as we know this is a multi-level space?

JE: The ambiance is pretty chill, soft lowkey lighting. We do have a more energetic bar with a relaxed vibe. We also offer a wine cellar with fireplace for a date or special occasions.

AM: What seasonings and spices should we expect to see at Tasca?

JE: From Saffron to the chefs' special house adobo and mojos. We are all about different flavors and combinations. We make over thirty different house infused olive oils.

AM: What are 3 appetizers that you suggest when we come into dine?

JE: The octopus in varied forms is said by many "it's a must." I have been told on many occasions that it is our guest favorite in the city. I think the zetas y gambas is another that truly showcase our Spanish- Latin Caribbean roots and one of my favorites is the croquettas de maduros over sun dried tomato slaw and Manchego lime zest.

AM: What are 3 main dishes that you suggest that we should enjoy when coming in with friends and family?

JE: The duck magret, filet mignonette special, and any of our fish specials.

AM: What are 3 desserts that we should

have?

JE: Passion Fruit Cheesecake, Tres leche - coconut three milk cake and Trufa de chocolate - Belgian chocolate and coffee truffle AM: In looking at your beverage program, you have over 100 varieties of premium rums and a number of wines. What are 3 cocktails that we should have when there and what are 3 wines that we should pair with our meal?

JE: City of Gold - Blanco tequila with cara cara orange, garden peppers and tiki spices, Green Smoke - Refreshing cucumber juice and peppery ginger beer in a vibrant mezcal long drink and TASCA Manhattan - Sweet vermouth, Santa Teresa 1769, bitters.

3 wines - Cosmic, Xarello Estrecho, Monastrel Gratavinum gv5, Carignan, Grenache AM: For those that may be popping in to grab a bite at the bar, what are 3 dishes that they should have?

JE: Pulpo a La Parilla - Grilled octopus, Peruvian potatoes. mojo Gallego, Croquetas de marisco - Seafood croquette, roasted garlic foam and Empanada trio - Chicken, beef brisket or vegetable cheese turnovers with smoked paprika aioli.

AM: With the holiday season being underway, are there special events coming up and do you have items on the menu that are specifically for this season?

JE: Large format Villogodio (slow cooked pork shank), Cochinillo (10-hour slow cooked baby suckling pig) and Lechazo (slow cooked suckling lamb).

IG @tascanyc PHOTOGRAPHY COURTESY | Tasca

What New Yorkers Need to Know About COVID-19 Vaccines New York City is committed to keeping everyone safe and healthy by ensuring that access to COVID-19 vaccines is fair and equitable. COVID-19 vaccines will likely be available for most New Yorkers by mid-2021. Some people, such as health care workers, essential workers who cannot separate from others, and older adults and other people at increased risk of severe illness from COVID-19 can currently get vaccinated.

When you get vaccinated, you are helping to protect yourself and your family and friends.

You are also helping to make your community safer. We know New Yorkers care about their communities, including health care workers and small business owners.

Do the vaccines work?

• Two COVID-19 vaccines (Pfizer-BioNTech and Moderna) have been approved for emergency use by the Food and Drug Administration (FDA). In clinical studies, both vaccines were more than 94% effective at protecting participants from COVID-19.

Are the vaccines safe?

• Yes. You cannot get COVID-19 from the vaccine.

The vaccine does not contain the virus. It teaches your body’s immune system how to fight the virus, so it can fight the virus if you are exposed to it.

• The COVID-19 vaccines have gone through large clinical studies involving tens of thousands of people of various ages, races and ethnicities. The evidence from those studies was closely reviewed by the FDA and independent organizations.

• Researchers have been working on vaccines for coronaviruses for years, so they did not start from scratch.

Are there side effects?

• It is normal to experience side effects after the first or second dose of the vaccine. Common side effects include soreness in the arm where you got the shot, headache, body aches, tiredness and fever.

• If you have any questions or concerns, call 311 or talk to your health care provider.

• Side effects can be unpleasant, but getting vaccinated helps protect you may help protect and other New Yorkers.

ATHLEISURE LIST: Kailua-Kona, HI

PUA MANU CLUB

Founded in 1997, Paradise Helicopters is the leading locally owned and operated provider of air-tour, charter and commercial service flights in Hawai‘i.

Paradise is an award-winning, veteran-owned company that is widely recognized for safety practices and exclusive tours that immerse guests in the awe-inspiring natural beauty, history and culture of Hawai'i.

priority access to private flights on its Bell 430 twin-engine helicopter.

This service is across O‘ahu, Maui, Lana‘i and the Island of Hawai‘i. The membership offers guests an exclusive package of benefits on flights, retail, catering and ground activities, as well as helicopter access throughout the year. Luxury SUV ground transportation in West Hawai‘i is included. Membership starts at $40,000 per year.

Tours are offered from Kapolei West O‘ahu and Turtle Bay Resort on O‘ahu, Lana‘i, and from Hilo, Waimea and Kona on the Island of Hawai‘i; custom charters are available statewide; and specialty flights on an authentic WWII aircraft are available through Pearl Harbor Warbirds on O‘ahu.

Guests can sink into comfortable leather seating and enjoy an incredibly smooth ride in Paradise's Bell 430. It is the best choice for island hopping and overwater sightseeing by virtue of its reliability and stability. The Bell 430 also offers the largest cargo capacity of any tour helicopter in Hawai‘i, and seats up to seven guests.

In 2021, Paradie opened up a luxury membership service to the Pua Manu Club that provides VIP amenities and

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Members enjoy safe and experienced operations, access to Paradise-exclusive landings for statewide excursions, direct transportation between Paradise's network of private terminals and convenient heliports. Automatically check-in en route with heli-side service and no delay in boarding, carbon offsets for each flight with Paradise's Green Your Seat program which supports the reforestation of native trees in Hawai'i, seating of up to 7 guests with enhanced cargo space for 4 golf bags and in-flight beverage and gourmet snacks as well as access to Paradise's private VIP airport lounge. You can arrange for an interpretive guide (such as a world-renowned volcanologist on a visit to Volcanoes National Park), as well as private heliports to minimize wait and travel times.

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Guests can use their flight time on custom flights or select from air-tour and charter experiences across their Romance, Cultural, and Malama Collections.

Paradise Helicopters Kona International Airport 73-341 Uu Street Kailua-Kona, HI 96740 puamanuclub.com @paradisehelicopters PHOTOS COURTESY | Pua Manu Club - 59 -

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ATHLEISURE LIST: Harlem, NY

JUICERY HARLEM Juicery Harlem came about in the pandemic year of 2020 when everything got shut down and the world was struggling to reopen. Sasha Hart and her husband Jay Vallo saw that their neighborhood needed a healthy juice bar option that would offer lunch specials as well and a safe comfortable space for the locals to hang out. They brought in their friend and trained chef Jappy Afzelius—who was awarded a New York Times review for his work at TSISMIS (he worked and trained under Alain Ducasse at Chez Allard Bistro in Paris and Benoit Bistro in New York) as a partner to help with the menu and bring his expertise from years in the culinary industry. They soft-opened on November 1st and so far the response from the locals has been amazing!

They are loving the fresh juices and smoothies, acai bowls and avocado toast.

AthleisureMag.com

The starter menu is 5 juices, 5 smoothies, 2 shots and 3 food items. They worked with a nutritionist to make sure the mixes are not only tasty but also give the best nutritional value!

For example, when it comes to juices, Rise n Green (Green Apple, Cucumber, Pineapple, Mint) is delicious, refreshing, and energizing, a perfect way to start your day. Golden Goodness (Orange, Baby Carrots, Red Apple, Ginger) is not only very tasty, but it also brings up anti-inflammatory properties and helps stimulate a healthy immune response. Having one juice or smoothie a day can bring invaluable health benefits in the long run. As for additions to the menu, they will be add seasonal items, like apple cider for the cold season, and offering new exciting juice and smoothie recipes every few months to their customers. There are plans for juice cleanses in the future.

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We suggest that you try their signature Harlem Shake, Mangonana and Power Berry. In terms of shots, you should try the very popular Ginger Jolt as some stop by daily to get it. Another great option is Sweet Revenge. In addition to ginger and lemon mix, it also has strawberries, which give it a hint of sweetness.

shot. When customers tap to pay, the system automatically checks them in.

In addition, they offer a 10% discount to our seniors.

Juicery Harlem 370 Lenox Ave New York, NY 10027

They serve acai bowls, avocado toast and a tuna melt. The latter 2 items come with a side salad with coconut cream dressing and have been very popular.

They have a buy 10, get a small item free promo. It could be a 8oz juice or a

Issue #71 | Nov 2021

juiceryharlem.com @JuiceryHarlem PHOTO CREDITS | Juicery Harlem - 61 -

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Go! crispygreen.com

facebook.com/crispygreen

@crispygreensnacks

@crispygreen

Inspiration doesn’t just occur.

It’s created.

Perfection isn’t simply achieved.

It’s worked for.

Reserved for those who get out and go. Fueled by nature. Motivated by spirit. How do you go?

This month we catch up with 12th ranked LPGA's Lexi Thompson. We talk with her about how she came to golf, her passion for the sport representing Team USA at the Olympics and her career. We also talk with her about her skincare line, Lexi Skin and why she has included this within her portfolio.

ATHLEISURE MAG: When did you fall in love with golf as we know that both of your brothers are professional golfers as well?

LEXI THOMPSON: I first fell in love with the game when I was 5 years old watching my brothers begin to compete in local junior golf tournaments.

AM: When did you realize that you wanted to go professional?

LT: By the time I was 9 years old, I was consistently winning junior golf tournaments and was encouraged by my family to continue the process of improving my game with the hopes of one day playing professionally.

AM: I know that your schedule in the LPGA is busy, what is a typical week like when you’re on the course and in the gym when you’re preparing for your next tournament?

LT: Weeks out on the LPGA Tour can sometimes be long and strenuous. I often arrive to a golf tournament on Monday of tournament week with two practice rounds prior to the first round of competition. When I’m at home, I work out twice in the gym daily. I always like to work out in the morning as I am an early riser and typically will do cardio later in the day.

on the LPGA Tour I don’t play as many events as I once did, and I try to stay in the United States as much as possible to focus on my other interests outside of golf like my skin care line.

AM: What is your next tournament that we should keep an eye out for? When will this be published?

LT: November 11-14th, it’s the Pelican Women’s Championship.

AM: When it’s tournament time, do you have a series of routines that you do to get into a mindset that optimizes your play?

LT: My routine is extremely important to my success on the golf course. Prior to leaving for a tournament, I typically play multiple rounds of golf at my home course before leaving. I try to put the least amount of stress on my body during a tournament week, so I am prepared to go for round one and maintain my energy through the final round. By keeping a consistent routine, I am able to perform at the highest level consistently.

AM: What’s your favorite tournament to play?

LT: The ANA Inspiration is my favorite tournament – my win there in 2014 was special!

AM: In doing research for our interview with you, I saw that you are considering to play on the PGA Tour! Only 7 women have done this previously. Are you still thinking of doing this and do you have a course in mind?

AM: With a number of tournaments throughout the year, when does the golf season start and end?

LT: I’ve always wanted to play a PGA TOUR event to see how my game stacks up against the men. I've always thought I would have a chance to make the cut on a golf course that is close to 7000 yards.

LT: The LPGA tour schedule is very busy between the months of March and October. I used to travel globally for many years. As I'm now entering my 12th year

AM: You have great partners/sponsors including Red Bull, Puma Golf, Rolex and Bentley to name a few, how important is it for you to have these relationships and

their support?

LT: Partnerships are an extremely important part of my success as a professional golfer. Over my eleven-year career, I have had the opportunity to work with some of the biggest brands in the world. They have helped me grow as a person and develop great relationships.

AM: You are a 2X Olympian, what’s it like representing the US on a global stage?

LT: There is nothing like representing your country on a global stage like The Olympics. Being a two-time Olympian is one of the greatest honors I’ve had in my career.

AM: During the off season, what can we find you doing?

LT: During my off-season you’ll most likely find me in the gym. Fitness is an extremely important part of my routine and has become an extremely important part of my overall life.

AM: Last year, your website Lexi Thompson got a rebrand with Lexi Golf, Lexi Fitness and Lexi Skin. Before we delve into Lexi Skin, what can your fans expect when they come to your site?

LT: For the first time in my career, I decided to develop my own brand. The Lexi brand is coming to life and I’m excited to have three different components to the brand.

Lexi Golf, Lexi Skin and Lexi Fitness will all be different avenues that I will focus on as I enter the next stage of my professional life.

AM: Last month was National Women’s Small Business Month and the third week of the same month is National Business Women's Week, what led you to launching Lexi Skin and partnering with Dr. Swift?

LT: Skincare has always been a passion of mine. Playing golf and outdoor sports my whole life, I have had a ton of sun exposure. I have really had to learn how to protect my skin and as I have become a little

older, prevent it from premature aging. I was introduced to Dr. Arthur Swift and Dr. Stewart Davis, and together we have developed unique anti-aging skin care products that are highly effective and priced appropriately for active women like me.

AM: Copper is known for its antimicrobial properties, but copper peptides for potential age-defying benefits may not be as known. Do all of the products have copper peptides which penetrate and stimulate collagen in the skin? Tell me a bit about the assortment that is currently available in Lexi Skin and what are your 3 go to products that you enjoy using?

LT: All of our products have copper peptides and our proprietary delivery system for these copper peptides. That is what is so unique. We can get our copper peptides into the skin to work their magic. Copper is naturally antimicrobial for sure, but it also naturally stimulates collagen and is anti-inflammatory. That is what makes it so special for skin care. I really can’t pick just three. I love them all and use them all. We have our 5 targeted products. Eye cream, face cream, neck cream, hand cream and foot cream. Then we have our silky-smooth facial cleanser. And finally, our amazing scar gel that works great for all new cuts and burns.

AM: It’s worth noting that the brand is Leaping Bunny certified and makes annual donations to the Susan G. Komen Foundation. How important was it to you to create this kind of impact by the brand?

LT: The Susan G Komen Foundation has an important tie to my own life. My mother was diagnosed with breast cancer five years ago. I’ve always felt it’s extremely important to give back to a foundation such as Susan G. Komen as they work to find a cure, as well as comfort and support those living with breast cancer, and advocate for access to care for all.

AM: When you’re not playing or working on your skincare line, how do you take time for yourself?

LT: Spending time with family and friends, and my dog, Leo. I also love laying by the pool or the beach.

AM: You were the youngest golfer to ever qualify to play in the U.S. Women’s Open and have received 11 career victories, what legacy do you want to leave on the sport?

LT: I want to leave the sport in a better place than it was when I first started by growing the game and being a role model for young girls who have the same aspirations that I did when I was their age. @Lexi PHOTOGRAPHY COURTESY | PG 80 + 90 Lexi Thompson | PG 82 - 89 Red Bull |

TASTING JOURNEY DUFF GOLDMAN

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This month, we caught up with founder of Charm City Cakes and Food Network/Discovery+ Host and Judge, Chef Duff Goldman. As a favorite of Athleisure Mag, we talk about him hosting No Kid Hungry’s Thanksgiving Bake-A-Thon which took place this month! Viewers were able to watch Duff as well as noted bakers and celebrities create holiday dishes and answer questions that enthusiasts have when creating their own works of art! We explore why he is so passionate about working with No Kid Hungry and how he has been involved with them for well over a decade!

We also talked about his show Holiday Baking Championship and how important it is for him to provide feedback to contestants while also taking people through the culinary journey of enjoying a bite of your favorite treats! You will never look at your Reese’s Peanut Butter Cup in the same way! We also talk about 3 items that bakers should be gifted or gift themselves, upcoming projects and being a new father.

ATHLEISURE MAG: It’s always great catching up with you! The last time we talked with you, you were preparing to do Chefs Cycle with No Kid Hungry.

DUFF GOLDMAN: Oh yeah!

AM: Yes and you were talking about how you were getting ready for that. Why is No Kid Hungry so important to you?

DG: You know, we all kind of look at the world and we see problems and a lot of the times, it can be frustrating because generally, on the by and large, people are good. They want to help and people want to do things. Most of the problems that you see on the news or whatever – you have no idea how to help and you’re just so helpless. I want to make a difference and I can’t. I think that when as individuals, we’re presented with opportunities where we can actually and truly make a difference and we know it, then it feels so good to be doing it and doing something, you know!

AM: On Nov 13th you will be hosting the

Thanksgiving Bake-A-Thon for No Kid Hungry. That seems like it’s so much fun. Can you tell us more about this event which I know is livestreamed and it’s going on for 4 hours.

DG: Yeah it’s definitely more up my alley than riding a bicycle for 300 miles! Doing a bunch of baking, telling jokes and making a bunch of people laugh – that I’m good at. Riding a bike, not so much!

What we’re going to do is have 8 different bakers and everyone is going to do a half hour demo showing their stuff. Throughout the whole night, I am going to be emceeing and making a Dutch Apple Pie. AM: Like you’ve said, there have been so many ways that you have supported and participated in No Kid Hungry – are there going to be future things that you’re doing that we should be keeping an eye on whether it’s directly in this holiday season or even early next year?

DG: I am constantly doing stuff with them.

A lot of chefs work with them because you can see where No Kid Hungry is operating. When I first started with them, I was in Baltimore and my shop is still there and I got to go to a school where No Kid Hungry was providing a breakfast for all of the kids. I got to hang out and we all had breakfast together with all of the kids right in downtown Baltimore. Then we were all in the gym together where we ate and we got to play a bunch of different games. I was like, “this is actually happening right now! I’m seeing the benefits of No Kid Hungry right here, right in front of me In my community.” For me, that was just so big and it’s big with a lot of chefs because wherever you are, there’s a chance that No Kid Hungry has done some work. It’s great and I will definitely be doing lots more with them. I have been working with No Kid Hungry since 2006 – it’s been a long time.

AM: During the thick of the pandemic, and I’m sure you were as well, a number of people were baking and doing hobbies and all

of these things because who knew what we thought would be a couple of weeks inside would turn into much more.

One of the things that we enjoyed watching was your YouTube channel for Charm City Cakes where your team was actually sharing their creations. How important was it for you to be able to provide that type of relief to people whether they were bakers themselves or just looking for escapism?

DG: Honestly for me, it was great and it was really good. But it was really for my staff! I was like, listen you guys, I don’t want to let anybody go so instead of just closing up shop and hoping that one day we will be able to go back and start making cakes again, let’s figure out different ways to get to work. So everybody started making videos and I was doing stuff and other people were doing stuff and it really turned into a really fun thing and it was kind of a win-win-win situation. Everybody at home got to see cool cakes, I got to keep my staff employed and everybody got better! Everybody was trying new things. Because a lot of times in decorated cakes, you tend to see a lot of the same things over and over again. Here, everyone got to stretch their wings a little bit and to show what they were made of which is good.

AM: That’s pretty exciting! One of the things that we enjoy is that you’re so busy on so many different sides, but when you’re just looking at the TV shows that you do with Buddy vs. Duff, Spring Baking Championship, Holiday Baking Championship etc. It’s always fun to see you enjoying the treats, but also giving your feedback to the bakers when they are competing and those elements are happening. What does it mean to you to be able to show your love of baking and pushing the boundaries of creativity through all of these shows that you are a part of?

DG: You know, I think I had to make peace with it funnily enough. When I was filming Ace of Cakes, I was in my shop doing what

I do, but here I had to think about and figure out what I do – I’m eating these brownies and I’m telling people what I think about it. Then I had to figure out, what was my motivation. One of the things is that I really love it when people understand something on a deeper level than they did before. Everybody has had a brownie. But when you can break it down into the different components – like I can break down a brownie into the different things that I look for.

When I talk about the texture of a brownie and I talk about when you bite down into the brownie and you get that just first crispy level right on top and then your teeth kind of sink in and then it kind of goes moosh and that layer on the bottom usually has a little bit of butter on it that is kind of percolated on and you get that butter flavor from the bottom and a little bit of salt. You know, when you sort of start explaining how you taste your food as a chef, I think that that helps people. I mean everybody can take a bite of a brownie and say, that’s a good brownie. But when you can really stop and think about why it’s a good brownie, I think that it just brings a deeper appreciation that can happen. For me, just getting people to really appreciate the difference between a brownie that you bought at Starbucks that was baked last week and frozen for a couple of days versus a brownie that was fresh and that people really thought about the ratio of chocolate to flour and that we got the right texture, flavor and all of those things. For me, it makes me feel good because I’m educating people on what a good brownie is and I’m also propping up people that are making a good brownie and hopefully getting people to seek them out and don’t just buy the brownie from the gas station! You don’t want that brownie! That brownie’s no good! You want the brownie that somebody made in their kitchen and thought about it and are proud of and that’s good and it also makes me feel good!

AM: Just the way that you broke that down, because we love brownies – the

glands started salivating just thinking about it! You took us through a 30 second journey where we’re like, “he is right, there are levels to that. It’s not just crunchy on top and gooey chocolate on the bottom.”

You literally took us on a journey where we see that you’re right!

DG: Yeah! Because it’s a thing! I mean, when you take a bite of a Reese’s Peanut Butter Cup, you bite into it and at first, it’s like your canine teeth kind of hit the thick part of the chocolate where it’s a bit thicker so it will go snap. But your front teeth, the top teeth kind of go in the top and sort of goes into the peanut butter and then before your bottom teeth get in there, your tongue is actually hitting the bottom of the Reese’s Peanut Butter Cup and the chocolate is always so thin right there that it has just a little more give so it’s a different texture than the top. And then when you bite into it and that one piece of chocolate goes snap, but because the edges are serrated – you know that zig zag on the edges, that part kind of pokes up in your lip for a second and it gives you a little sharp and that first bite of that Reese’s Peanut Butter Cup – I love it, but when you break down that for people, everyone has had that experience but no one has articulated it. When you do, it helps people to understand the food that they are eating and what they’re making.

I think that it makes people better cooks and better chefs because what people try to do then is say, “let me think about what is my favorite thing – there’s this burger that I like – why do I like it?” They’ll start really thinking about all of the little things like – they buttered the bun, salted it and then toasted it in a pan. The inside of the bun kind of has the texture of the outside of a grilled cheese. You start going through everything that makes that burger and the next time that person makes a burger, they are going to make it exactly the way that they want it because they are actually thinking of all of those little tiny details. That’s truly what makes a good chef – being able to articulate things that you like in a bite that other

people will appreciate. The customers don’t have to think about the food like you’re thinking about it and I don’t think it’s necessary for everybody to think about the minutia of every little thing that they eat, but to be able to craft something that gives somebody else an experience that you yourself have had and enjoyed, that is what makes a good chef.

AM: You translate that so well and once again, in the example of the Reese’s Cup another favorite of ours – we don’t eat a lot of candy around here, but that is something that we really enjoy!

DG: Haha they are so good!

AM: They’re so tasty and there is just something about it. But you took us on that journey and it’s like, “he’s so right, the canine teeth do hit that part!”

DG: Totally!

AM: So with Holiday Baking Championship which kicks off this month, what can we expect from this season and what are you excited about?

DG: You know, one of the things that I love about Holiday Baking Championship is that we film it in the summer time. I basically love all of those flavors – cinnamon, nutmeg, clove, allspice, eggnog – all of those things. I love it. I basically get 2 Christmas baking seasons every year and I just love it and it’s really great! This is a really good one! All the bakers are fantastic, and we have some really good challenges and I feel like Nancy Fuller and I just reached a new level in our relationship where we were just bickering at each other and one of the fun things is that Nancy and my daughter formed a special bond. We were filming in Knoxville, and we brought her out there and Josephine and Nancy immediately connected, and it was really really beautiful and I hope that they show some of that because it was really cute.

AM: Well, that’s exciting and as someone who has hosted and judged so many

shows, is there an ingredient that when you hear that a contestant wants to use it that you feel it’s a bit of a red flag and your doubtful that it will work and be a disaster? Or are you intrigued that they will use it and think that it could be cool?

DG: I mean, I always keep an open mind. I try not to let my personal prejudice mess things up. For example, I am not a huge fan of raspberries and chocolate. I think it is overplayed and a lot of time, I think that raspberries are acidic, and that dark chocolate is as well. So a lot of times I find that the combination of raspberries and chocolate is a bit too sour. But that’s just me. Everytime that someone makes it and I ask myself is it well balanced, is it done?

It’s not like, “oh I don’t like these flavors, so you don’t win.” It’s like, did you do something cool with it?

new foods?

DG: Yes and no. I mean, just being a chef and a student of food, I’m pretty well versed into proteins, carbs and fats – good fats and bad fats. Same for good carbs and bad carbs. I’m definitely thinking about it more and I’m not giving her Skittles and soda so that’s good! But for the most part, what I think is really good is that I love just cooking for her. I made an old school puree where instead of putting it in a blender, I steamed some carrots, sweet potatoes and I ran them through a tamis and I did it old school French style.

It was nice because there was a little bit of texture and she seemed to really enjoy it. Today, I’m going to make a spinach and pear smoothie and see.

It’s kind of exciting. We’re going to put some yogurt in there.

AM: With it being the holiday season, what are 3 gifts that you suggest whether we’re AM: That’s exciting! buying it for ourselves or for a fellow baker that they should have in their kitchens DG: Yeah, she’s going to eat well. for baking?

When she goes to college, she’s going to be like, “oh man, I’ve had it good my DG: Ohhhhh! I would say, if you don’t mind whole life!” spinning extra money, a Kitchen-Aid Stand Mixer – it’s just night and day. For baking, AM: Pretty much – those dining halls! you will do so much more with it. Definitely a scale – a digital one that can weigh Well looing at your portfolio and the out in ounces and grams. It’s always really body of work that you have created in good. I would say if someone is doing a your career from the shows that you lot of baking, I would say a bench scraper have been on, your partnership with – it’s not something that a lot of people Goldbelly, your bakeries and also your have in their kitchens at home, but I think philanthropic efforts with No Kid Hunthat everyone would find it really useful gry, what do you want your legacy to – especially when you’re cleaning up. It’s be seen as? great because it has this nice blade and handle that you can just scrape on your DG: It’s a good question. I think that counters and it gets all of that dry stuff hopefully, if anything, what makes and it just comes up and you can wipe it me the happiest is seeing that I have down. It just makes cleaning so much eas- inspired people to get in touch with ier. their creative side. Not necessarily in baking, but just in anything, you know?

AM: Well that’s great gifting ideas!

I have inspired people to quit their jobs and start businesses and I think that Now that you are a dad, how has it been that right there and showing people for you to go through this phase and do that there are career paths out there you find that you look at food in a new that are not sitting at a desk and 9-5. way as Josephine is being introduced to There’s some cool stuff out there.

America’s kids need us now.

Millions of children are losing the healthy meals they depend on as the coronavirus closes schools, but No Kid Hungry has a plan to feed them.

We’re working with school districts, local government and community groups across the country to ensure kids get the meals they need during school closures and all year long.

Find out how you can help at NoKidHungry.org

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I think that one of the things that I was most proud of with Ace of Cakes is that a lot of kids look at adults and they don’t think being one looks like a lot of fun at all. For the most part, they’re right. But they could look at Ace of Cakes and be like, these are adults and they seem to be having a great time! I think that for me, that feels really good. I like that if I met my 7 year old self, 7 year old Duff would say, “wow, that dude is pretty cool.” It makes me feel good and that’s a good measure in general. As you’re going through life and making decisions, it’s always important to ask yourself if your 7 year old self would be disappointed in your right now or would they say, yeah this is right and I turned out pretty cool. Sometimes when you see politicians – I mean would Ted Cruz’s 7 year old self be like, “yeah you’re awesome” or would he be like, “you suck!

I can’t believe that I ended up being you.”

You know what I mean?

the time if you don’t make the time. It’s really important to be able to find that time for yourself. I know you wouldn’t really think of it by looking at me, but I am actually insane about exercising.

I love to exercise. I love to lift. I have a really nice gym here at my house. I do a lot of other stuff too. I play music and I have a whole jam room studio in the basement and right now I am working on a set of blocks for my daughter.

AM: We saw that on Instagram! It’s so cute!

DG: Yeah! I’m kind of right in the middle of that. It’s a big job!

AM: Earlier this year you posted about this wooden play thing that someone suggested you should buy it, but then you got the tools and materials and made it. You’re a serious woodsman!

AM: There are so many!

DG: Yeah, my wife was like, there’s this thing and we could buy it, but it would DG: I don’t want to let myself down. I be cool if you made it. So I wanted to don’t want to let Duff down from 1981 and make it and I ended up spending about for him to think that this guy sucks. $1,000 in tools for something that would have cost $90 on Etsy but it was AM: Um yeah, can there be a trade in? super fun!

DG: Totally! I turned out to be a dick!

AM: It looked beautiful!

AM: It’s like, is that the road that you want- DG: Yeah, I do a lot of wood working ed to go down? It just doesn’t look right!

– like bird feeders around the house. I had to child proof the house. We kind DG: Yeah! What decision did you make of live in a cabin, it’s a big A-frame and that led you to this point? You should go it’s not fancy it’s from the 70s and it’s a back and rethink that one! loft upstairs and that’s dangerous for a little kid. So I had to build all of these AM: It’s like, do you have any friends? Be- walls and stuff to keep her from falling cause if you had a good one, they would off the loft because there are no handsay, “wow you need to rethink that one!” rails – no door. So I love doing a lot of wood work and I’m trying to get these DG: Dude, what the hell? What is going on blocks done and my wife wants me to with you? make a sensory board for her. Things to play with and things that make noise.

AM: How do you take time for yourself I have to finish these blocks because and get that moment of zen with all of the I hate leaving projects unfinished. To things that you have been involved in? put the blocks aside and then move to something else, it doesn’t sit well with DG: It’s really important. You’ll never have me - so I have to get them done!

@duffgoldman PHOTOS COURTESY | PG 92, 95 + 99 No Kid Hungry | PG 96 The Jim Henson Company |

Hear Chef, Restaurateur, Baker, TV Personality and Host/Judge of Food Network/ Discovery+, Duff Goldman on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

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Stay connected and follow us across our social channels on @AthleisureMag!

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This holiday season, every outing is going to be an event on these key looks from Tom Ford which are perfect for brunc shopping and grabbing drinks with friends and family duri1 PHOTOS COURTESY I Tom Ford

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DARE TO BE YOUR BEST MILES CHAMLEY-WATSON

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Issue #71 | Nov 2021

We're all about pushing boundaries and standing in our truth to showcase our authentic selves. So when we had the chance to sit down and chat with 2 X Team USA Olympic Foil Fencing Bronze Medalist, World Champion, model and ambassador, Miles Chamley-Watson. He talks to us about how he got in the sport of fencing, what made him realize that this was something that he could do professionally, how he has blazed his own path, and his focus on growing the sport by bringing it into the mainstream while also empowerning children to bring them into the sport.

We also talk about how he continues to create a multi-faceted brand that incorporates the sport, his interest in fashion and ambassadorships that are synergistic with his brand. We also talk about his latest partnership and documentary with Daring Foods, a plantbased brand. Miles also gives us insight on how he trains as an athlete each day.

ATHLEISURE MAG: How and when did you fall in love with fencing and when did you realize that you wanted to go pro and do this as a career?

MILES CHAMLEY-WATSON: I was born in London and was playing football, cricket and rugby. I moved to NY when I was 11 and I was kind of a pain in the butt kid and would get into trouble. So as punishment, I had to pickup tennis, fencing or badminton. I ended up picking up fencing and got it right way and I thought, “wait, I can stab people and not get into trouble?

This is awesome!” So, when I was 12 years old, I fell in love with it and I never looked back!

AM: Wow! As a kid I played badminton.

MCW: Woah and that’s a hard one too!

AM: It is a hard one and I didn’t like it, but we played it at every function.

MCW: Oh yeah, it gets intense!

AM: It does. But we can appreciate that

you took that on. You’re a 2X Olympic Champion, who won a Bronze medal and you’ve won various World Championships.

Can you tell our readers who are not familiar with foil fencing, what it is, what’s involved and how you win?

MCW: The key is to hit the person and not have them hit you back. It sounds easy, but it’s first to 15 points and it’s 3, 3min periods. So that can be from anywhere from 10mins to 30 mins depending on your fencing style. I’m very defensive so my matches don’t go longer then say 15 mins or so. I’m a quick one, I have ADHD and I don’t have the patience. So I’m more aggressive. So it’s 15 points and then there’s right of way action so there are 2 lights and then there is a referee who will look at the video machine and see who hit the person a little bit earlier and my goal is to simplify the sport so that it’s easier for the audience to be able to understand.

That’s why it’s one of the reasons why it’s not on TV because it’s kind of hard to understand. I want to bring more visibility to the sport by doing stuff like this and being able to simplify the rules a little bit.

AM: That’s really interesting. Back in 2018, we had Dagmara Wozniak as our cover for our AUG ISSUE #32 and we shot her editorial where she trains at Manhattan Fencing and when we saw the lanes and could visualize what takes place, we understood it more and it was so different then seeing it on TV. Being able to see the mechanics up close, it was intense to watch that.

MCW: Right and that is saber so in foil, it’s different.

AM: When we think of fencing, it’s a powerful and an elegant sport. What do you do physically and mentally to prepare for the sport?

MCW: I’m lucky that my sponsor has a facility right here in LA which I will be heading to in an hour. I get up in the morning and I do meditation and journaling in the morning as the first thing. I then go to the gym and I do fitness. Today is Wed and it

will be explosive work: deadlifts, running and sprints and then after that, I will go into fencing. If I’m feeling up for it, I will go into sparring. Now I’m learning that everyone is good at doing certain things, but how do you get to the point of being the best and I think that that is the mental aspect. So that’s a lot of reaction training, journaling and manifesting and this is incorporated into my routine everyday as well. It’s a full-time job.

AM: How long would you say that you are doing these things daily in terms of blocks of time?

MCW: I’d say journaling is 30 mins, I have my cup of coffee or tea outside of my balcony, then I go to the gym which ends up being about 3 hours because cool down and warm up is 45 mins and then to workout is about an hour and a half. Then I eat, come home, relax for an hour and do some work and meetings like this and then I go fencing for about 3-4 hours. All in all, I would say 6 – 7.5 hours.

AM: In terms of your nutrition how does this play into staying in shape, optimizing your sport and ultimately supporting your lifestyle in general?

MCW: There’s nothing more important than nutrition! At one time, I didn’t care about what I ate. It’s a whole game changer for me and I just got my blood test back and I have to load up on all of these things. I have to start drinking these random things like coconut water, eating the white part of watermelon – it’s really weird. But now, I’m noticing the importance of nutrition and how important it is and to know about your body and how it fuels you. So I try to keep a healthy diet.

AM: You’ve partnered with Daring Foods and have a pretty exciting documentary that is out now. Tell us about Daring Foods and how this partnership came about.

MCW: Yeah yeah – I’m so excited! I actually knew about Daring for awhile because I was trying to incorporate plant-based in

my diet so that I could have a well balanced diet as well. I’m not just vegan or plant-based, I like to incorporate both. I love the product, it tastes good and the ingredients didn’t make my stomach rumble. Because nowadays, there are so many companies that have kind of saturated the industry and I got the chance to look up the company before and to meet Ross and the Daring team. It was a perfect match because they are disrupting a space that has been around for a number of years and I’m doing the same thing in my sport. It was literally the most organic relationships that has fostered this campaign and you can tell that this is powerful and we’re speaking to kind of just challenging ourselves and making Daring Moves and kind of pushing the boundaries and limits which is what I’m all about and what they’re all about. It was lovely to like the product before meeting them and then meeting them was the cherry on top and it’s been great and we’re all a family now!

AM: How was it participating in Daring Moves?

MCW: It was phenomenal! It was amazing! Molly Schiot who directed it, the entire team – they were so professional. It was one of the most creative and fulfilling projects and campaigns that I have done in a long time. It speaks to things that are bigger than just me. I think that it will inspire people and just the message of being daring, everyone in their walk of life is able to understand. In your job and in my job, it’s important and a great characteristic to have. It’s literally a match made in heaven.

AM: Will you be involved in anything else with Daring Foods that we should keep our eye out for?

MCW: I think that this is just the beginning, it’s a beautiful relationship and it was great to get this campaign out, but I think that we will do loads of things together because I love the products, I love the people and I love the messaging over-

all – it’s powerful. Definitely be on the lookout for more. It’s just the beginning.

AM: As an athlete, how do you find that balance between eating the foods that are good for you while also enjoying splurge foods as well?

MCW: That’s the best thing about having a healthy balance right and having a happy medium? I incorporate some of the vegan, non-dairy products. I eat dairy literally for lunch and then I incorporate having some meats here and there. My diet also allows me to have cheese. I love to eat and I also love to eat candy! I can never be fully vegan for that reason. I’m sorry, I’m never going to stop that! I think it’s important to have a balanced diet right and to be healthy? People ask me, “are you vegan?”

I eat a very healthy and balanced diet. So, I incorporate meat with non-meat and I do what works for my body. I think that the most important part about creating that balance is the ability to have your cake and eat it too.

AM: In preparing to chat with you, it’s interesting to look at your background as an athlete, being an ambassador, modeling for fashion brands – how important is it for you to be able to push boundaries and to be able to represent yourself the way you want to be seen and to engage with these brands in all of these different ways?

MCW: I think doing work with different companies brings a new audience to me and also fulfills another passion of mine.

I don’t want to be in a box. I’m a professional fencer yes, but I think that I have been able to branch out and get a lot of endorsements and sponsorships because I think that everything that I do, I do with love and I don’t work with brands that I don’t believe in. I’m a firm believer in not saturating your brand and doing things that you love. I’m able to kind of build my brand just being myself and organic and that's whats transferable. You can see people doing things and it's forced, but I like to keep it organic and natural. Just keep growing and do more modeling stuff

and getting that audience. Getting mores sponsorships and doing these things. I’m in a very interesting sport that has the ability to change on my own, but working with companies like this helps to grow the sport organically.

AM: One of the things that's so intriguing is the fashion element of you. You’re a stylish guy, you have these tattoos, you’re at the Met Gala with Lewis Hamilton, you’re sitting front row at global Fashion Weeks, you’ve worked with Todd Snyder – what is it about fashion that you love so much as being in these different worlds and having the ability to include your creativity is a lot of fun.

MCW: I think you said it perfectly – creativity and fashion is the one world where you can wear whatever you want and it’s subjective. You may like it, you may not like it and I think that being able to do the fashion shows, it gives you a rush and a different kind of adrenaline. Fashion was kind of one of the first worlds to embrace me – they invited me to the Met Gala twice with Vogue and all of these companies and they love the sport of fencing because it does have that fashion element to it. A lot of brands do some of their collections based off of fencing. A lot of athletes like fashion and a lot of fashion likes athletes and I think that I am in a sport that is elegant and has that uppityness to it and I’m bringing a new face to it. I love fashion and I think that there is nothing better than putting a fresh outfit on and for me, that’s what I would like to bring to my fencing world too – a uniqueness and not being afraid to take risks. I think that I have always done that in the sports world and also in fashion just naturally.

AM: And you recently partnered with Richard Mille which is phenomenal – how did that come about and how excited are you about it?

MCW: I mean that’s a dream come true!

It’s like woah you know? It’s a little surreal seeing my wrist, but I think it makes sense right? I’m all about timing and pre-

cision and changing the watch game.

That’s what they’re all about and they love me and I love them like a family. I was able to meet the team and there’s this great relationship. When that happened, my phone exploded and it’s cool to be able to work with the companies that you love and you never think it’s possible and then you’re sitting there right next to Rafael Nadal! I mean to work with them, it shocked me a little bit and then I thought woah and then I’m working with a company like Daring too! I mean, what can’t you do? When you believe in yourself, there is nothing that you can’t do.

AM: You have a great mix of brands that you work with. How do you decide what makes sense to you as many of them like you said, are organic to you or are things that you are passionate about?

MCW: I think it comes to that if I have a feeling, I never second guess myself. I just go with the feeling. I also have a great team too and they know who I am, my values and I think that having a great team around you makes it a lot easier. I always go with my gut and I pick brands that align with me and just natural.

AM: It’s almost the end of the year. Are there projects that we should keep an eye out on are their championships that are coming up? What’s going on in Miles’ world?

MCW: I have a competition in Dec. next month – a national. Then we go to Paris in 2022. I have a lot of projects that are coming and in 2022 we have some amazing things dropping in 2022. I’m ending the year very strong and I’m just very grateful that I get to do what I love during a crazy time. Definitely be on the lookout as there are a lot of projects coming.

talents of kids being wasted because they couldn’t afford it as fencing is an expensive sport. So I thought, how do I help because I have the ability and I can use my connections to help the generation. I wanted to create the tools that kids needed to be successful in life whether it’s going to the Olympics or being the next John Doe. We want to give them the wings and the tools to succeed through my foundation. I have all the necessary elements as I know what it takes and I’m able to fly through the hole and make a success of it. I’m kind of the only one that has been able to branch out and make it in America. I thought that it was my duty to give back to the kids and that’s what we launched and it’s exciting and has also given me a sense of purpose and it’s awesome.

AM: You have a mantra of “create a legacy and not a moment,” what does this mean? Also what do you want your legacy to be in the sport as well as the body of work in general?

MCW: Create a legacy not a moment, is something that I came up with in 2016 on the way to China at the Grand Prixe. I was on the train and someone had left a horoscope book and it was 18 hours so I was reading the damn thing and I thought that it made a lot of sense. I asked myself what my purpose was. I knew that I had won all these medals, but I wanted to create a legacy and not a moment. I wanted to create something that would last forever. That’s something that everyone wants whether it’s creating a kid, their first product or whatever that may be.

I think that being the first is the best feeling.

I want my legacy to be someone that AM: Can you tell me about the Miles Cham- changes the sport, gives kids hope ley-Watson Foundation and what it’s focus and also sticking up for the kids that is? are ADD/ADHD or whatever that got a negative stigma and I want to change MCW: I want to empower the youth it. I want to shed a light and just give through fencing and I hated seeing the kids hope that you can do whatever

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you want. I can win medals, that’s easy, but to inspire kids to do what they want to do in life that’s amazing. Kids see me in campaigns that I am doing with brands and that to me is my legacy. @fencer PHOTOGRAPHY CREDIT | PG 126 - 131 Daring Foods | PG 132 -137 Kyle McKenzie | 9DRIP PG 28 - 30 Richard Mille |

Hear 2X Team USA Olympic Foil Fencing Medalist,World Champion, Model and Ambassador, Miles Chamley-Watson on our show, #TRIBEGOALS - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

ROOTS & RECIPES

AARTI SEQUEIRA

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Issue #71 | Nov 2021

We had the pleasure to catch up with another culinary fave, Aarti Sequeira. We begin by talking about her culinary journey and how we first met her during in season 6 of Food Network’s Next Food Star where she won her season. We talk about her show Aarti Party, her love for sharing Indian foods and being a Food Network personality as a host and a judge. Just in the past weeks alone, we have enjoyed her judging on the latest season of Halloween Wars and then immediately after, she is judging Holiday Wars! She shares how she takes on her role as a judge and why honesty is essential when she is interacting with contestants. We also talk about her latest project, My Family Recipe Journal which allows people to record their family recipes as well as to add new ones that you have created with your friends and family.

She talks about the importance of maintaining these culinary moments and how through this, families can still be connected through space, time and generations.

ATHLEISURE MAG: We remember watching you on the 6th season of Next Food Star and winning it which we knew you would.

What was it about cooking that you loved it and the passion that you brought to it and what made you want to work in the culinary world and to share your food stories?

AARTI SEQUIRA: Gosh, well first of all, I was 10lbs when I was born. I think that I have always had an appetite. My poor, poor, poor mother. I was her first baby and I literally scarred her for life. Bless her! I was born into a family who are obsessed with food. I mean, my family will talk about what they have eaten before they will tell you how they are feeling! Because that is probably a clearer barometer about their emotional well being. It’s really the center of our lives. I think it’s because food is such a huge part of Indian culture and in India as well as South Asia in general, you can tell so much about a person, their community and their history based on what they eat. Their religion will decide some of the things that they can eat, where they’re from, the way that

they cook it. It’s just such a huge part of our identity. That was such a natural thing that I brought up with me as I grew and came to the states.

So the ironic thing is that my mum is an incredible cook and she’s known as this in our family. My dad has a very exacting palette and both of them are world travelers, they’ve been all over and especially my dad. When we would go on holiday, we would go to places where he had been on business trips.

He’d come back and he’d say, “we have to go to Istanbul guys – you’ll love it.”

That summer we would go to Istanbul and that was a really beautiful gift that they gave us. Of course, when we went on holiday, that was also about what we were going to eat and then coming home and trying to recreate some of that and sharing it with our friends and family. So, cooking and eating have marked every joyful and difficult moment of my life.

So in my 20s when I was here in the states and I was hitting a real rough patch in terms of – I had always thought that I wanted to be a journalist and I had been pretty successful at that and I had worked at the company of my dreams, CNN. Then, the bottom fell out of everything and I couldn’t find work and I was really starting to question my worth and I retreated to the kitchen and watched a ton of Food Network – every cooking show I could find, I read all the cookbooks and I started tinkering around in my kitchen. I found that cooking gave me my sense of peace and comfort and quiet and a sense of being able to turn chaos into something beautiful. I desperately needed that at that point in my life as it felt like chaos. So cooking really saved me in many ways because I was having a huge identity crisis and around the same time, that’s when my faith came together and so faith and cooking and everything that happened right then in my 20s – it was a crucible and it was

really hard, but I’m so grateful for it be- season they are going to have to be cause it really helped me establish who I heartbreakingly, cutting into their cream. ations because somewhere at a certain point in the middle of their beauAM: What are your 3 favorite ingredients tiful sculpture, there is some cake for that you always like to have on hand? us to taste. So that’s why I say, inside and outside. It’s about the flavors and AS: Oooo gosh! How can you narrow it it’s also about the art of it. It’s such a down to just 3? It’s so hard. I would put it unique show and something that keeps down to sort of the Indian holy trio which the whole family involved. I watch it would be onion, ginger and garlic. I think with my kids because they can someif I have those 3 ingredients, I can build what imagine the flavors especially my pretty much any savory dish and if I car- boujie palated children! amelize the onions enough, I can make a sweet dish.

The thing with Holiday Wars, it’s what we get excited for. We drive around AM: Oh wow some double duty actions! our neighborhoods to see the Christmas decorations and everywhere we AS: I think that if you walk into my house, go, there is holiday music playing. We you’ll always find those things sitting on have tumbled through the year and the counter – even if I have nothing else. we have come home. At the end of the year, this is what you want – some AM: We always love when we're watching comfort, warmth and hope which is Food Network and we’ll see you popping to me what I think the holiday is about on the Guy’s Grocery Games, on Chopped or and that’s all wrapped into one here Halloween Wars and we know that on Nov on Holiday Wars.

7th, Holiday Wars comes out and that’s really exciting! It’s great to see these incred- AM: How does it feel as a judge to sit ible bakers doing what they do and for it there and watch all of these things goto be in the holiday season as we have nav- ing on and people are going through igated these past 20 months it makes you competitions? Do you find it hard to think of that sense of family, fun and think- be able to categorize what is better ing like a kid again. So, tell us for those that than something else? It must be pretty may not have seen the show, we know its tough. hosted by Maneet Chauhan and that you and Shinmin Li are judges.

AS: It is really hard, especially once we get further and further into the end of AS: So Holiday Wars is a tradition on Food the competition. Listen, I am a huggy Network. It’s a long standing show and I buggy. I start to get really invested in was really honored to be invited to be part these people - I care about them. If I of it. Shinmin has been judging it since could hand them all a trophy, I would the beginning so she’s the OG and then but that doesn’t really behoove anyI’m there haha! Holiday Wars is a show one. The longer we go, the harder it that tests bakers on the inside and on is for me to tell them, “hey it didn’t the outside. Meaning, they have to make, work.” This is the advantage of being sculpt and create for us these beautiful vi- someone that has competed and congnettes that will communicate whatever tinues to compete is that I know what the theme is of that episode. But they can that feels like. I don’t like it when I can only use sugar, flour, eggs, butter, choco- tell that a judge is holding back the late and some isomalt. truth. I want to know the truth and that’s how I grow and that’s how I get They have to make us a piece of art. Now better. I try to keep that in mind too. I on top of that, it’s interesting that this bear in mind all the difficulty of cook-

ing in front of 1 billion cameras and lights and the stress that that involves, I try to keep in mind that fatigue because really after a few weeks into the competition there is physical and mental fatigue going on. I try to keep all of that in mind, but at the end of the day, everybody is there to move forward in the competition and in their career. So I have to shoot it straight and I try to do it with as much grace and levity as possible because that’s what I want.

AM: This season starts on Nov 7th, but is there anything that you can tell us that we should look out for or anything that you can share?

AS: I will tell you that this show follows on the heels of Halloween Wars and it was really interesting to see how to make a sculpture really pop and to have an impact. On Halloween Wars, you can really cash in on the drama of the theater that really stands out. So in a way, you could really see that – but when you move on to Holiday Wars, there is no shadow and I found that they had somewhat of a harder challenge because what they’re trying to play on is nostalgia, memory, humor and that thing that you can’t put your finger on to give you those feelings in your heart when you say, “oh my gosh, I’m completely in love with it and I can tell you all the stories that I felt as a kid.” That’s very hard to do and so there were definitely a couple of creations where even if the execution wasn’t great and I can think of it now, I was brought to tears over it when I heard the story behind it. It just made me cry so grab some tissues as there will be some crying. It won’t just be me!

AM: It is a story and it’s kind of interesting because I was looking at your My Family Recipes Journal and I believe that people do tell stories through food. It’s pretty hard when you talk about a certain dish without talking about something that came from your family or some type of experience that you have had and especially with what we were talking about, family bonds, the holiday season and all of these

feelings that come together with this.

Where did the idea come from for you to be able to create this?

AS: Well, my grandmother whose name was Lucica, my middle name is from her. She was this whirlwind in the kitchen and she was the kind of woman who would say that she would make a cake, she would wing the recipe and even though she didn’t have an oven, she would steam it on the stove top. It would turn out so good and everyone would say, “oh my gosh, Lucica is an incredible cook.” She was and unfortunately, she passed away quite early in her life and in the life of her children.

She did not write her recipes down because I think that she thought that she would always be here. So for my mom, her sisters and her brother, for whom food is such a huge part of their life, to not have those recipes and to not have them written down in her handwriting, it was just a huge loss.

So my mom started her own recipe journal and I think that consciously or subconsciously so that that wouldn’t happen to us. She has been keeping a recipe journal for as long as I can remember. She has so many of these big old day planners that are filled with her recipes written and re-written, tested and re-tested. It’s more of the traditional things that tell us about where we from, but it’s also the new things that she has come up with because of the experiences that she has gone through so it’s really this living testament to who my mother really is and one of these days, she’s going to pass. I don’t like thinking about that, but what I will have and what my sisters will have is that testament to who Rosemary Sequeira was and not only will I be able to run my fingers over the handwriting and touch her, but I will also be able to recreate them and you know that when you make that person's recipes, they are back in the kitchen with you and that's a way to reintroduce her to my girls and to help

them understand that, “hey, you come from me, but you also come from Rosemary Sequeira, you also come from Lucica Harrison and a bunch of generations before you who all loved to cook and these are the flavors that they were really into and this is why we have the sweet halal or the sweet pilaf recipes because back in the day, they were rationing and my grandmother had to come up with the recipes.” These are the stories right that pull our roots down into really good soil, so that we can stretch up high and wide.

I think it’s really important to write these recipes down because family recipes naturally and inherently connect a family. These days because our lives are so full and so busy and frankly, families are all across the country and all across the world We have time and distance coming for our families and stretching them! So something as simple as sharing a family recipe can be that glue that pulls that family back together. If there is anything that we have learned over the past couple of years is that, you can take a lot of things from us, but we will find a way to remain connected to those people that are really important to us. Family is whatever way that it means something to us.

I got together with my family at DaySpring and they know how to make beautiful things that are a blessing to us and enable us to bless others. They helped me create this recipe journey. There are blessing at the beginning of every section and I get a little choked up to think that there might be families all over the country saying those blessings before they eat this holiday season and there are also pieces of scripture on every page and we have broken up the pages into 8 sections so that you can decide how you want to divide up your recipes. Every section is color coded and the colors are inspired by saris from my mum’s closet. The interesting way that we have set up the pages is that page 1 is not for your to write the recipe on – that’s page 2. Page 1 is for you to write the title of the recipe , the kitchen from which it came and then to write your memory of that person or the times that you have

eaten that recipe. So that stays and when you write something down, you give it value and you’ve taken something abstract that only lives in your mind and you put it down so that others can share in that experience. That’s why I think that that is really important to me and that’s why it’s on page 1.

AM: It seems like such a beautiful book and something that is perfect for gifting.

AS: Yeah, thank you!

AM: When we were watching you reveal the book on your Instagram, the colors are lovely and it looks so ornate and feels like something that you would want to put on the coffee table of your home when you are not using it.

AS: In my mind, it was meant to look like a jewelry box!

AM: Yes! That’s what we were going to say but we didn’t want to offend you ha!

AS: Yes! Why would I be offended that’s what I wanted it to look like!

It’s a complete jewelry box, because I want people to understand that their family recipes no matter how humble or intricate – they are jewels and gems that they should hold onto. You should protect them and pass them down like an heirloom to the next generation.

AM: Do you see creating other products like this and having an assortment that allows people to continue to share their stories?

AS: I mean that is the hope and prayer.

This is just the beginning of a relationship with DaySpring and we have some really cool ideas coming up so I am so excited to have a partner who values family and values connection and values faith the way that I do. Those are the things that keep me going. Really, on a day-to-day bases, if I didn't have

those things, I would be a mess!

AM: Yes! AS: Yeah and I think that we can all relate to that! The holidays can be hard for some people and I wanted there to be something that could help them through this period of time. @aartipaartipics PHOTOS COURTESY | Aarti Sequeira

Hear Chef, TV Personality and Judge of Food Network/Discovery+, Aarti Sequeira on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

BingelyBooks was an under-appreciated freelance journalist and waitress in New York City. She is frustated with her life until she tastes her first pétillant-naturel (pét-nat), a type of natural wine made with no additives or chemicals. This takes her on a journey to Paris, Italy, Spain, Georgia, and finally deep into the wilds of South Australia. This allows her to face the question of whether she wants and can handle living an unconventional life that she felt she wanted.

In You Had Me at Pet-Nat, we watch as Rachel learns more about those who make this style of wine as they thumb their nose to the industry and create a product that is made with intergrity and a deep commitment. She sees the parallel to her own life and begins to understand that she must figure out how to live if she wants to be free.

COOKIN' LOUISIANA: FLAVORS FROM THE PARISHES OF THE PELICAN STATE YOU HAD ME AT PET-NAT: A NATURAL WINE SOAKED MEMOIR Hachette Books Rachel Signer

Rachel dreamed of being that Parisian girl with effortless cool; however, she AthleisureMag.com

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Gibbs Smith Kevin Belton

In his fourth cookbook, Kevin Belton takes us to Louisiana's multiple parishes to share foods of the region with us. Cookin' Louisiana: Flavors from the Parishes of the Pelican State also introduced us to flavor profiles that are associated with the Issue #71 | Nov 2021

Melissa Bahen shares how her weekends include instagrammable moments that take place in the country and include apple cider donuts, white bean chili and buttery cobblers. She shares her trips that include picking apples, going to farmers' markets and enjoying good company.

With over 65 recipes, you'll find a number of meals and dishes for brunch, dinner and dessert for the spring, summer, autumn and winter.

state. The 78 recipes also come with humorous stories that engage food enthusiasts and cooks. We're learn how to make Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake just to name a few.

FARMHOUSE WEEKENDS: MENUS FOR RELAXING COUNTRY MEALS ALL YEAR LONG Gibbs Smith Melissa Bahen

In addition to loving comfort foods during the weekends, we're now firmly in the midst of the holiday season! We want to have those items that ensure that we have warm filling nourishment whether we enjoy this solo or with friends and family that come over.

Farmhouse Weekends: Menus for Relaxing Country Meals All Year Long allows us to bring all the things that we love about cottagecore to the table when it is time to dine, regardless of where you are located.

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BingelyStreaming of his parents when he was young. This outlaw connects with his crew to take down his mortal enemy, Rufus Buck (Idris Elba) a ruthless crime boss who was just released from prison.

Throughout the film, we look at the interactions between the Nat Love Gang, the Rufus Buck Gang and the US Marshal Bass Reeves.

These historical black figures have goals that keep them on their mission. Nat's focus is to kill Rufus for his wrongdoings as well as to steal from bandits which keeps him on Bas Reeves' radar. Buck stays focused on protecting Redwood, a safe haven for Black settlers.

Ultimately, we'll see who has left standing with so much at stake.

THE CURSE OF VON DUTCH: A BRAND TO DIE FOR Hulu Documentary Hulu

THE HARDER THEY FALL Netflix Originals Netflix The Harder They Fall is a fictional film that is based on real cowboys, lawmen, and outlaws of the 19th-century American West with principals being a member of an all Black cast.

We follow Nat Love (Jonathan Majors) who is intent on getting revenge for the death of

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The Curse of Von Dutch: A Brand to Die For looks at the rise and fall of one of the most iconic brands to jump on a trend that dominated the 2000's. We're introduced to a series of characters from gangsters, Venice Beach surfers, European garmentos, Hollywood star power and more that attempt to gain contol of Von Dutch.

We see as the brand begins from one that is obscure to one of the most recognized global labels. In a decade, the brand oscilates between backstabbers, greed and

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even bloodshed. Everyone that was incolved with this brand is forever changed - even the scope of pop culture!

on him and how he yearned to have a private life and how he thought he could do this in one of the smallest towns in Idaho.

HAILEYWOOD iHeart Originals iHeart Radio We've all had that moment when we visited a destination or even saw it online and thought that we would want to live there and in theory, bring all of our favorites to this town to make it our own. In Haileywood, hosted by Noble Blood's Dana Schwartz, she talks about the true story of Bruce Willis' quest to buy an Idaho town.

In this podcast, we connect with the Die Hard and 90's movie icon and we learn about the era and how celebrity was being produced beyond the screen. We also learn that Bruce was not one who enjoyed the media's eye

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