ATHLEISURE MAG #93 SEP ISSUE

ISSUE #93

PHOTO CREDIT | JOHN JASON

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9PLAYLIST Chris Lake

This month’s 9PLAYLIST comes from EDM DJ/Producer Chris Lake who shares with us what he’s listening to at the moment.

Sounds Hit Your Soul

We caught up with House DJ, HoneyLuv about her passion for music, her creative process, and her upcoming schedule.

New York City Wine

Next month Food Network’s NYCWFF takes place Oct 12-15th. We’re sharing what we’re looking forward to next month with chefs, sips, and bites!

Art of the Snack Blue Rock

This month, we’re taking a trip down to Virginia to enjoy a decadent meal in a setting that reminds us of the English countryside.

63MIX ROUTIN3S INNA

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This month, singer/songwriter and entertainer, INNA shares her must-haves for Morning, Afternoon and Night.

We're excited that this month's issue is covered by DJ/Producer, songwriter, and poet, Mia Moretti. She sits at the intersectionality of music, nightlife, art, design, and fashion. She began her career spinning vinyl in LA before moving here to NYC in the LES. She has amassed a curated record collection that serves as the driving force behind her production. We have spent many nights listening to her play at our favorite clubs and events. Her approach to what she plays is due to her discerning taste, and is a foundation in performing at exclusive events in the halls of the Louvre, residences in Las Vegas, and composing runway shows for fashion designers. As an It Artist, we're always interested in seeing where she will pop up next, and what sounds she'll spin and produce.

Her ability to sample iconic house sounds from the US, while embracing strong women who are known to have something to say from all over the world, can be found in her debut single, You & Me; reworking the infectious South African disco bop Sweet Juju by Letta Mbulu; and collaborating with Colombia’s legendary Totó La Momposina on her highly anticipated debut dance EP, TAMBOR. We wanted to know more about how she fell in love with DJing, how she approaches her work, creating her tracks, and more.

ATHLEISURE MAG: We last saw you at Bungalow 8 and have enjoyed seeing you at a number of editor and special events. When did you first fall in love with music?

MIA MORETTI: When I was a kid my dad would play the guitar at the dinner table every night – they became my two greatest joys in life, food and music. It must be my way to keep him with me always.

AM: When did you realize that you wanted to be a DJ and how did you get your start initially?

MM: I remember the exact moment. I was at a club in Los Angeles called AD and DJ AM was playing. He wasn't on the dance floor like I had always seen DJs before, he

was up in a booth that looked like it was floating over the crowd. He was in complete control of the room. He looked like a composer orchestrating the perfect journey for everyone under him. I wanted to do that.

AM: How do you approach your set list when you're doing an event?

MM: I don’t prepare a set list for an event unless it’s something very specific like a fashion show that I am curating the music for. For most of the shows I do have an idea of what I think I might play, but when I arrive I try to let that go and use my feelings a bit more. I like to see who is there and try to understand what sort of mood they are in. I like to see if they are coming from work, or coming from another party, or if they look like they are ready to stay all night, or just passing through - all these things make my job so different every night. Like life, you can't go around planning it, most of the time you just have to be present in it. That’s when it gets fun.

AM: Do you have any routines that you do prior to playing a set to get in the right frame of mind?

MM: Mmm that's an interesting question I always think I want all my friends with me or a big group around, but the truth is I really just like a few moments of silence so I can pull myself together and do that thing you know “get in the zone” - for me that means I give myself a mental check in. "I'm good, I got this, let's go to work now." It's really important for me to shake whatever day is left over on me and go into the booth clean and clear headed.

AM: Do you have any routines that you do after playing your set to come down?

MM: I love to go out and hear other DJs. I can't go to bed because my ears are ringing, so I may as well go out and absorb some creativity while all the portals are open. Also, pizza.

AM: Who are your musical inspirations?

MM: Strong females with strong voices. Artists with words they aren't afraid to use. All the women I sample, women that sing and pass down the traditional songs of their communities. Women that share those with us. Totó La Momposina, Petrona Martinez, Letta Mbulu, Crystal Waters. Those are the artists I sampled in the first 4 songs I produced. There are also many female voices in house music that were never credited, I am working on locating some of these lost voices, to make sure they get their credit, if it’s 30 years late.

AM: Where do you get inspiration to create your music as a DJ, producer, and songwriter?

MM: I've been a DJ for 20 years (!!!) I get all my inspiration in music. From collecting records, going to shows, traveling, meeting new people in every city I go, digging, trading, befriending local DJs, it's all there - the songs are already there, my job is 99% to find the right ones - the rest, anyone could do.

AM: We've been enjoying SWEET JUJU. We love the vibes of this song. Can you tell us about it and the vocal samples that were

used?

MM: For my second release SWEET JUJU, I wanted to take it back to the origins of house: disco. In South Africa in the mid-80s musicians like Letta Mbulu were putting their own swing on the genre that had swept the globe. Mbulu’s music is funky, jazzy and brings everyone together. As a DJ, I have played Mbulu's record in many sets and always saw the crowd light up, so when I began this producing chapter of my career, I knew Sweet Juju was gonna be something I sampled. I hope this new single is as much an anthem of rhythm, love, joy, and "gettin' your man!" as it was in 1983.

AM: In addition to being a DJ, you're also a poet. Why do you want to share your creativity in this way and can you tell us about your collection of poems, Low Touch Economy?

MM: During the pandemic I found it very difficult to DJ at home. It was probably something I was going through personally, but djing to no audience felt soulless, not feeling and bouncing off of energy in the room made it nearly impossible for me to be creative and have fun with records. I stopped djing entirely for almost a year. I still craved connection to people, so I started writing poetry and sharing it online. I decided to gather all the little notes and pieces of scrap paper that I had random poems on from over the years and compile them into a book. I was listening to a business podcast that must have just shuffled into my rotation and the person speaking used the term “Low Touch Economy” to describe the future of businesses. At this point, it being mid lockdown, I was pretty fragile like most of us, and I just sat there with that thought in my head horrified. I knew that would be the title of my poetry book because I wanted my poems to be that touch we all need. I ended up writing four volumes of poetry in the end. All four volumes of Low Touch Economy were letter pressed on 100% cotton paper and made here in Los Angeles.

"For most of the shows I do I have an idea of what I think I might play, but when I arrive I try to let that go and use my feelings a bit more. I like to see who is there and try to understand what sort of mood they are in... Like life, you can't go around planning it, most of the time you just have to be present in it. That's when it gets fun."

AM: How would you describe your personal style?

MM: I don't take fashion very seriously even though it might seem that way. I don't overthink it, if it feels good when you put it on - go for it. That’s all that matters.

en that sing and pass down the traditional songs of their communities. Women that share those with us... There are also many female voices in house music that were never credited, I am working on locating some of these lost voices, to make sure they get their credit, if it's 30 years late."

AM: As someone that travels all over the globe, how do you find ways to make your environment feel like you're at home?

MM: Oh that isn't hard, every corner of the world has a bottle of wine. That’s just about all I need to feel at home.

AM: When you're not traveling or working on a project, how do you take time for yourself?

MM: Whenever I get home from a trip I go to the Korean Spa. I steam, sauna and cold plunge - I also love the himalayan sea salt room, it has the same relaxation prop -

erties as spending a day at the beach. The jade floor is also so nice. I'm pretty good at pampering myself, I have no qualms about going for a massage two or three days in a row.

AM: In terms of working out, meditation, etc how do you stay in shape?

MM: I have no self discipline and will only work out if I go to a personal trainer, so I go to my trainer Armando in Glendale. He stretches me out and massages me for the first half of the session, which is the only way he can get me to do anything. In general I prefer to exercise in my day to day life, I walk whenever possible, take the stairs instead of the elevator, carry shit all the time and just try to move around a bit. Dancing counts, too.

AM: If we were at your home for a dinner party, what music would you have to set the mood and what would you serve as we know you enjoy cooking?

MM: I have a beautiful Thorens turntable that I rarely get to enjoy, mostly because I'm too lazy or tired to get up and flip a record when I'm home alone, so when I have guests over, I always put something from my vinyl collection on, or I'll have a guest choose. I did quite a dig when I was recording in Colombia, so there is a beautiful Bullerengue selection that sets a perfect tone for a dinner party. I love to go to the Armenian market in Valley Village and get homemade lavash and spreads, if I'm having friends over it's usually 2 or 3, then 5 or 6, then 10 to 12, so I'll roast a big pan of vegetables, maybe grill some fish and put out loads of bowls with all the side dishes.

AM: What do you want your legacy to be?

MM: I want someone to dance to my music, feel the earth under their feet and remember where they came from.

[As to musical inspirations]

"Strong females with strong voices. Artists with words they aren't afraid to use. All the women I sample, wom -

PHOTO CREDITS | Andrew Arthur

We've had the pleasure of hearing EDM DJ/ Producer Timmy Trumpet play and love how he brings his passion for EDM and the trumpet together for an electrifying show! Since he recently performed here in NY at Electric Zoo over Labor Day Weekend, we wanted to find out more about his passion for music, how he connected with his unique style, his creative process, and his busy schedule this summer which includes his residencies as well as the festivals he's appeared at this season.

ATHLEISURE MAG: When did you first fall in love with music?

TIMMY TRUMPET: I can’t remember not ever being in love with it. My father taught me to play the trumpet when I was old enough to hold it. His father taught him. I’ve been blessed to have music be the soundtrack of my entire life and I owe it all to them.

AM: We enjoy jazz and love listening to Chet Baker, Thelonious Monk, and Gerry Mulligan to name a few. Our co-founder's great uncle was the late tenor saxophonist Joe Henderson which we listen to as well.

You began your career in jazz and are classically trained. You're known for blending jazz elements into dance music. Where did you get the idea to incorporate the trumpet into EDM as well as being a DJ?

TT: I was practicing in my room one afternoon as a teenager and Daft Punk came on the radio. I started jamming along to it and thought this sounds pretty cool. I started experimenting with electronic music from that day and learning about the genre by starting to listen to other artists. The rest as they say is history.

AM: How do you define the Timmy Trumpet sound?

TT: To me it’s such a powerful, unpredictable, and energetic instrument that cuts through, and I think that’s why it works so well with electronic music. It’s an undeniably live element that is raw and imper-

fectly perfect, like all good Jazz.

AM: When you're creating new music, how do you approach the creation process as you're integrating a number of elements together.

TT: I start from a place of what not to expect and then pull it back into a place where it makes sense and pleases the senses. I feel like that’s the goal for every great producer. To create something that no one has heard before. It’s much harder than it sounds, the constant struggle to push a sound forward in a new direction. We are all borrowing ideas, influences embedded into our subconscious.

AM: How do you get inspired when creating new music?

TT: I think we’re all inspired by everything that’s around us. Everywhere I’m looking, everywhere I’m walking, everything I’m feeling, everything around us is constantly inspiring me. I’m inspired by the artists I get to work with. I’m inspired by the artists making the best music today. I’m also inspired by artists that made music 100s of years ago. We’re all just borrowing ideas to make our own and move in a new direction. To me it’s all music. Life is music and life is beautiful. I just hope that I’m making music that people love and can share with the ones they love as well.

AM: You have worked with a number of our favorite artists from Dimitri Vegas & Like Mike, KSHMR , Steve Aoki, Dr. Phunk, Armin van Buuren, INNA , and Afrojack to name a few. What do you look for when you're collaborating with other artists?

TT: I love collaborating with other artists. It’s my favorite thing to do. You’ve both got ideas walking into the studio or bouncing stems and sending them back and forth from the other side of the world. Sometimes we just discuss

ideas backstage at a show. You never know what’s going to come out of it. Some of my best friends are heroes of mine that I’ve always wanted to work with and I’m very blessed for the opportunity to work with them.

AM: Who are 3 artists that you have yet to work with that are on your bucket list?

TT: Ooooh that’s too hard to nail down to just 3 artists. Honestly, there are a million people that I’d love to work with, and I feel like I’m just getting started. I’ve got 3 artists I’d like to work with this year, I’ve got 3 I’d love to work with if I could wish for anything on this Earth and there is a hell of a lot of people between them. But I couldn’t name names.

AM: You've had a busy year with a number of singles that you dropped along with some of our favorite artists! Do you have any songs that are coming out that we should be adding to our playlists?

TT: I’m really excited about a record I’ve got coming out soon with Tinie Tempah and an amazing New York native by the name of Enisa. She’s an incredible vocalist who I only recently got introduced to. I absolutely love her voice. The 3 of us got to perform it together for the first time on the Tomorrowland Main Stage this year and I can’t wait for that one to drop. You’ll have to keep your eyes peeled for that.

AM: You've had a busy summer with your Ibiza residency, Ultra Europe, Tomorrowland and a number of performances globally. This summer you played Lollapalooza which has been on your bucket list for awhile! How was it to hit that stage?

TT: Lollapalooza was absolutely MENTAL! It has been on my bucket list for over a decade. Literally over a decade. I’ve been coming to America to play shows for about 10 or 12 years now. I started at the bottom, but Lollapalooza has always been up on the wall as the target. To be up on that stage was unreal. It was honestly one

of the best shows this year. I’ll never forget looking out at that crowd and it looked like an endless sea of people. I’ve never seen a crowd go so crazy from the front to the back all jumping in sync like that before. It was a real thrill and one of the most nervous moments I’ve had before a show this year. It was amazing to feel those butterflies eating away at my stomach and playing a stage like that is not something I take for granted.

AM: Labor Day Weekend is always a busy time, why did you want to have Electric Zoo on your touring schedule?

TT: In the last 12 months New York has become my second home. The love I have for this city and the love it has shown me has been such a rewarding experience. Ever since NY Mets' Edwin Diaz chose to play my track Narco and New York welcomed me and my music and that song in particular into their arms, it’s become a really special place for me. I love everything about New York. So many people from so many walks of life - everyone’s exciting, everyone’s different. I love how it’s got a bit of everything. I love how it’s a city that never sleeps. Every time I come to New York I stay in Times Square because I love seeing all the craziness. Electric Zoo is just part of all of that. So, to bring it home and play a set there after the crazy year I’ve shared with that city is just unreal.

AM: Do you have any routines that you do prior to your performances that help you get ready?

TT: A few pushups, a couple shots of tequila and a quick speech with the team. I owe everything to those guys. They get me up on stage every single weekend. Once we roll out of that tunnel and get to the stage, it’s time to go.

AM: When you've finished performing how do you come down from all of the energy that was on stage?

TT: I’ve no idea how many calories I must burn up on the stage, but I always make sure I leave it all up there. Coming off that stage, most of the time I’m just catching my breath. It usually takes me about five minutes to get my heart rate back down. Then I usually spend about 10 minutes rehydrating. I probably drink 4 or 5 bottles of water as soon as I get of the stage. Once I’ve got over that, the team and I look back over the set and what went right or what we can improve on. We squeeze in a celebratory drink, but if it’s an early flight the next day, then it’s straight back to the hotel.

AM: As someone who is busy and on the go, what are 3 fitness routines that you do to stay in shape?!

TT: My trainer back home in Australia is right into calisthenics so it’s something that I’ve started getting into. The bodyweight exercises are awesome and something I can implement from wherever I am on the road. Especially if the gym in the hotel isn’t great. So, I’m enjoying that and being on stage in the summertime is a workout in itself. Sometimes I play four or five shows in a weekend and it is crazy up there, so it helps running around like a lunatic.

AM: As a musician, DJ, producer, and songwriter, what do you want your legacy to be in dance music?

TT: I want to know that I gave it my best. That I did everything I could to make sure people had the best experience possible at my shows. For one hour at a time I just want people to leave the world behind and rage with me, and the people that are most important to them…their friends. Their memories are more important than mine and if I can be a tiny part of that, then what an honor.

As many of you know, we're in the midst of Fashion Month with the beginning of Sept kicking off with New York Fashion Week, which makes us think of a number of our favorite models, shows, campaigns, and more.

Somali-Canadian model, Ubah Hassan, who lives here in NY has worked with a number of top fashion designers including Ralph Lauren, Gucci, and Oscar de la Renta to name a few! In addition, she is a business woman who launched her own brand of hot sauce, UBAH HOT, a few years ago! She recently partnered with one of our favorite eateries in the city, Serafina with a pizza that includes her sauce that will be on the menu over the next few months.

We wanted to talk about her background in fashion, creating her hot sauce line, being long time friends with the founders of Serafina, and of course being part of the cast of Bravo's The Real Housewives of New York with a rebooted cast that definitely gives us the taste of the city with these women who blaze trails in their industry and with one another!

ATHLEISURE MAG: Ubah, we have been fans of yours for years from your photoshoots, campaigns and extensive modeling career! When did you realize that you wanted to be a model and what do you love about it?

UBAH HASSAN: I didn’t realize I wanted to be a model, a photographer approached me and it kind of came to me naturally. After I started I realized it had everything I loved – working with different people, traveling around the world, my industry is like the United Nations in one little basket and I love that different diversity, different culture, etc.

AM: We've also love seeing you in the cast of Real Housewives of New York, not only is the cast great, but we always love how you bring your style every time you're on screen. Why did you want to be on this show and how has this season been for you?

UH: Bravo is an incredible platform and I thought it would be good for me and my branding to gain a different audience. It has also been amazing because I have bonded with the other girls and displayed myself really well. Seeing yourself on TV makes you learn a lot about yourself.

AM: What did you learn or love the most on being on this show?

UH: I learned that whatever you say has been recorded so you better remember everything you said. I loved bonding with the girls and understanding people in depth and understanding you should never judge a book by its cover.

AM: We also love that you're always sharing your love of food and glad to see you talking about UBAH HOT! We've yet to try this, but tell us about it and why you wanted to create it.

UH: I was so frustrated of always having to eat healthy food without flavor. I needed something to spice up my steamed vegetables so I would make different hot sauces to spice up the flavor.

AM: Before we get into your collaboration, what do you suggest that we should put UBAH HOT on?

UH: Anything you don’t want to eat. Putting hot sauce on your steamed veggies can taste like lasagna real quick.

AM: We love Serafina and have a number of favorites and have been going there for years! What do you love about Serafina and what do you enjoy eating when you're there?

UH: The pizza of course! I also enjoy their salads, their Foccacia Alla Nutella, Gnocchi and Lemon Pasta with Shrimp.

AM: How did your partnership between UBAH HOT and Serafina come about?

UH: Vittorio and Fabio have been long-

time friends of mine. My favorite restaurant is Serafina and I eat there all the time. I am selective about the collaborations I take part in but felt that this would be a natural fit. Vittorio and Fabio are very selective about their ingredients flying to Italy to find the perfect tomatoes, olive oil, etc. As well as great to their employees that remain loyal to the Serafina brand.

AM: Tell us about this pizza that will be at Serafina locations as well as the soon to open Serafina Restaurant & Wine Bar which we can't wait to go to!

UH: This new pizza collaboration is a spicy take on a margherita pizza using habanero infused san marzano tomato sauce, fior di latte mozzarella, finely sliced habanero and basil julienne. The pizza will be available at all 13 of Serafina’s NYC locations. Serafina Restaurant Group is opening their first ever restaurant + wine bar concept. The restaurant is set to open in early October and will be located at 110 University Place, New York, NY. Similar to its traditional restaurants located throughout NYC and the world, the menu will offer Serafina classics such as their beloved pizza and pasta dishes. Making this wine bar location unique, the bar will offer over 100 hand selected wines by owners Vittorio Assaf and Fabio Granato from all the regions in Italy and around the world. The wines will be high-quality but affordable for Serafina’s diners. With an extensive wine-pairing menu, guests will be able to learn and try about the different wines that compliment Serafina’s classic menu items. Think wine-tour without the hefty price of a plane ticket to Italy.

AM: Will this pizza be available for a limited time or will it be something that will stay on the menu?

UH: The pizza will remain on the menu for a few months!

AM: What are other projects that we should keep an eye out for that you're working on that you would like to share with us?

with us?

UH: Working to create a mocktail – more to come soon!

@ubah @ubahhot @serafinanewyork

PHOTOGRAPHY COURTESY | PG 52 + PG 53 Serafina | 9LIST STORI3S Bravo/Real Housewives of NY |

This month, we sat down with Dancing with the Stars' pro, Britt Stewart who has been on a number of seasons turning contestants to dancers that we enjoy seeing across our screens! With the next season of DWTS starting on Sept 26th, we wanted to catch up with her to find out more about her background, her passion for dance, projects she's been part of and the importance of representation in dance as well as having the tools and wellness care items that we can all enjoy regardless of our skin tones! In addition, she talks about her partnership with BAND-AID® Brand OURTONE®!

ATHLEISURE MAG: What was the moment that you realized that you wanted to be a dancer?

BRITT STEWART: Oh, wow! I don't know if I realized it for myself because I was three years old when I started dancing, and my parents put me into it. But as soon as I started dancing, my parents knew that that was my passion. Then, I had an amazing opportunity professionally when I was 15 years old, when I was in the high school musical movies, and it was what really showed me what a career in dance would be like. After that, I just was stuck and that's what I ended up doing!

AM: Where did you train and what kind of dance do you do or lean towards?

BS: I trained in Denver, Colorado at Artistic Fusion Dance Academy. I also trained at my art school from sixth through 12th grade at Denver School of the Arts. Growing up I trained in everything. I was classically trained with ballet and modern and contemporary and jazz. I also did tap and hip hop and cultural dances. And now of course, I lean toward all styles of ballroom dance. I would have to say my favorite is jazz through and through, but I love Samba and Viennese Waltz.

AM: You have toured as a dancer for a number of artists including: Selena Gomez, Rihanna, Janet Jackson, Demi Lovato, and Florence and the Machine! You

danced during Super Bowl XLIX and have also been in Grey's Anatomy, Bunheads, and the Gilmore Girls to name a fewhow has it been to showcase your talents on so many stages and different ways?

BS: My career feels so expansive because I started so young, and I also feel very blessed that I got so many different experiences on so many different stages, from live stage to TV and film. It has really been a blessing to be able to call my passion my career and my work. I know that that is something that doesn't always happen, so I don't take it for granted.

AM: You joined Dancing with the Stars as a dancer in Season 23 - 27 and then became the first black female pro on the show in Season 29! What attracted you to being on this show and what is the difference between being a dancer versus a pro?

BS: The show actually started as just a regular commercial job. I got hired to do one little performance, and that is where the producers saw me and asked me to audition for the show. It really came out of the blue! I knew that I wanted something different and I wanted to be challenged. This was right after Katy Perry's tour. I had been with her for three years, and I really loved working with her, but I knew that I just wanted something different at that moment. And literally, Dancing with the Stars fell into my lap. It pushed me in so many ways. The biggest difference between being a dancer and a Dancing with the Stars pro is it really does hold so much responsibility. As a pro you not only get to dance, but to choreograph and to teach and really create a relationship with whoever your partner is.

AM: You've partnered with Johnny Weir, Martin Kove, and Daniel Durant - how do you prepare to work with partners who have varying levels of expertise and what's that process like?

BS: The process of working with all levels and expertise is very unique to each season. I stay true to myself as a choreographer and as a teacher, but I always enter the room with an open heart and open mind and choreograph and teach for that partner's needs.

AM: What has been your favorite memory of being on this show?

BS: Oh my goodness. Well, my favorite memory on Dancing With The Stars is hard to choose because my first season was so rewarding. I really earned a friend for life from Johnny Weir, and he was honestly the perfect first partner I could have asked for. But then, I don't know. I mean, being partnered with Daniel and then falling in love with him, I guess that's my favorite memory!

AM: What can you tell us about the upcoming season that we should keep an eye out for and what are you looking forward to?

BS: Unfortunately, I can’t share too much information about the upcoming season but stay tuned for more to come shortly!

AM: Tell me about Share The Movement, how you are partnering with BAND-AID® Brand OURTONE® with Dance Clinics here in NYC, LA, and Atlanta, and why this was synergistic for you.

BS: Share The Movement is a nonprofit organization and I’m lucky enough to serve as President. Share the Movement was created by an amazing group of dancers, choreographers and dance enthusiasts, and we launched in April of 2021. Our mission is to increase diversity in the professional dance industry. As an organization, we’ve really grown in the last several years through our mentorship and summer scholarship programs. We also help young BIPOC dancers continue with training and development opportunities.

Through our partnership with BAND-AID® Brand OURTONE®, we’re putting our mis-

sion into action - helping to develop young, diverse dancers. Together we are hosting a series of free dance clinics in Atlanta, New York and Los Angeles. I'm currently here at the New York City event, which just begun, and it's been amazing to create a space where everyone can feel seen and heard. It has been so special.

AM: I'm caramel complected and the fact that there is an option to have wound care options that match our skin is really exciting. Why is this important for dancers?

BS: Having a brand that embraces different skin tones is so important for everyone, especially dancers. We are always on stage or in class where we are prone to cuts, bruises, blisters— you name it. Having BAND-AID® Brand OURTONE® bandages at the ready and matching my skin tone just adds that extra layer of confidence to any rehearsal or performance, shifting the focus back to my performance rather than exposing a wound.

AM: How are you using your platform to amplify content from Black and Brown dancers for National Dance Day?

BS: BAND-AID® Brand OURTONE® and I are teaming up for a giveaway in celebration of National Dance Day on Sunday, September 16! People will have the chance to celebrate dancers and win some of my favorite dance essentials, including BAND-AID® Brand OURTONE® bandages. Be sure to stay tuned for additional details and how you can enter the giveaway on BAND-AID® Brand's Instagram page @bandaidbrand.

THEARTOF THESNACK: BLUEROCK

This month, we make our way outside of DC in Washington, Virginia to Blue Rock! When it comes to a reset, we suggest being a guest at their inn or luxurious farmhouse that reminds you of an English countryside as well as enjoying fantastic meals! Whether you're staying on the property or simply coming in to dine at their restaurant or to check out their Tasting Room, we had to take a moment to talk to Chef Bin Lu about his restaurant, their menu, the property, and more!

ATHLEISURE MAG: Chef Bin Lu, before we talk about Blue Rock, we'd love to know more about where you went to culinary school and kitchens that you trained and worked in prior to coming to this restaurant as we know that you were the former Executive Chef of 2-MICHELIN starred Pineapple and Pearls.

CHEF BIN LU: Immediately before Blue Rock I was at Pineapple and Pearls. Before that, I was on the opening team at Manresa Bread, Citzyen, Clifton Inn, and Bourbon Steak. As well I spent time as a stage at Manresa, Attica in Australia, and Castagna in Portland, Oregon. I didn't go to culinary school and started working in restaurants immediately out of college.

AM: What drew you to Blue Rock as we love the fact that this is just outside of DC, and has an Inn as well as a Farmhouse where people can immerse themselves in this area.

CHEF BL: Honestly, the timing worked out well as they were looking for someone to run the culinary side at the same time I had started looking for a next place to land. I was attracted to the setting, and how remote it was compared to the cities I had always worked in.

AM: How do you define your style of cooking?

CHEF BL: I'm not really sure the best way to describe it succinctly. I'm always looking simple and concise dishes, but with strong and clearly defined flavors. When -

ever possible we source locally, but we don't ignore amazing product just because it has to cross some distance.

AM: What is the cuisine that is offered at Blue Rock?

CHEF BL: We offer a casual menu in the tasting room, featuring our burger and super popular fried chicken along with other small plates. In the restaurant, we offer a 4 course prix fixe menu with choices at each course.

AM: Is the restaurant only open to guests?

CHEF BL: The restaurant is open to the general public along with inn guests

AM: Tell us about how you approach the menu as we know it is seasonal and it changes from week to week. What are the things that you're thinking about as you create the menu?

CHEF BL: I'm looking for inspiration anywhere I can find it. Sometimes it's due to a specific ingredient that is or isn't available, an idea or technique I'm interested in exploring, or even just a particular flavor I'd like to spend some time working on.

AM: What are ingredients that are specific to the region that you enjoy including in your menus especially during this transition from summer to fall time of year?

CHEF BL: Our local farms are able to provide wild product with incredibly short seasons that wouldn't work in a menu that was less static. Things like native persimmon, paw paws, and spicebush berries are unpredictable in availability, and you have to work with what you have.

AM: Can you tell us about the ambiance of the restaurant and what the decor is like?

CHEF BL: We aim to retain the feel of a country farmhouse, but have updated decor throughout that we feel keep it contemporary. Our property is quite large at 130 acres with a pond and vineyard that look west towards the Blue Ridge mountains, and every seat in the house has a view across all of this towards the sunset.

AM: Guests who enjoy dinner at your restaurant can look forward to a prix fixe 4 course meal for dinner which is the only option. What options do you generally focus on for the first course, second course, third course, and fourth courses?

CHEF BL: Generally, every course has a vegetarian and non-vegetarian option. The first course is an appetizer, the second course is pasta or starch-focused, the third course is the main protein, and fourth course is dessert or cheese.

AM: September is a great transitional month as you have elements of summer items as you also onboard those for the fall. What are the kinds of ingredients that you're beginning to focus on more of as we continue into the fall?

CHEF BL: We're inundated with tomatoes right now and doing our best to keep up and starting to think about root vegetables and hopefully ready for them once they arrive.

AM: In addition to 4 courses, there are also additional items that people can add to their meals at an additional cost. What kinds of items tend to be included?

CHEF BL: Add ons include things like caviar or a cheese plate to start the meal, our house-made olive oil ciabatta, and seasonal luxury specials when we have them (Truffle-related dishes, for instance.)

AM: People can also have a wine pairing with their meal. Can you tell us about the kind of wines that are available and if there is a focus on local wineries?

CHEF BL: We aim for a balanced wine list

that is currently over 350 selections. The wines we use for the pairing are often hard to find and unique wines that we want to put in front of the guest to turn them onto new producers or styles they may not have tried before.

AM: What are 3 cocktails that we should try when stopping by for dinner that are classic cocktails of the area?

CHEF BL: I wouldn't say the area has its own classic cocktails per se, but we do have a lot of Virginia whiskey producers that are worth trying, like Copper Fox and Michter's.

AM: Are there 3 cider or beer options that we should think about enjoying?

CHEF BL: We keep lots of small Virginia beer and cider producers. Right now, the Cobbler Mountain Cider and Lost Barrel Irish Red Ale are both quite good!

AM: We'd love to know about your flights as you have them for wine as well as spirits.

CHEF BL: Our flights are a great way to taste through a few different beverages that carry a common thread. We keep a premium bourbon flight for any aficionados out there, and always feature a Virginia wine flight along with a special theme flight - right now we're featuring island wines (think Sicily, Santorini, and the Canary Islands), which also happen to great wines to drink in hot weather.

AM: As we look ahead to the holiday season, is the restaurant open on these days and how do you approach these menus?

CHEF BL: We'll be open for a special "Friendsgiving" the Wednesday before Thanksgiving, but closed Thanksgiving and Thanksgiving day, and we'll be closed Christmas Eve and Day but open New Year's Eve. We do special set menus for the week of these holidays, where we invite guests to enjoy a special menu

built around the holiday theme.

AM: Are there events coming up for the remainder of the year that you would like to share that we should know about?

CHEF BL: Friendsgiving on Wednesday, November 22nd, our Christmas menu December 21-23, and our NYE menu December 28-31!

AM: Blue Rock definitely looks like a retreat that we'd all like to go to. Tell us about when it opened and can you give us some background on its location as it is 90 mintues from DC and is in the Blue Ridge Mountains and Virginia Wine Country?

CHEF BL: We're in Rappahannock County, just a few miles east of Sperryville with easy access to VA wineries and hiking in the Blue Ridge. Our building was originally a working Farmhouse, with records going as far back as 1912. We opened in October 2021.

AM: This Inn feels like you're in the English countryside and has an Inn as well as the Farmhouse. Can you tell us about these portions of the property from the ambiance, decor, and amenities?

CHEF BL: Our Farmhouse has more of a modern, transitional style, while the Inn takes on more of an updated English Country inn feel.

AM: You also have a Tasting Room as well. Can you tell us about this?

CHEF BL: Our Tasting Room includes our expansive patio, lawn pods, and firepit. We're open for lunch on Saturdays and Sundays in just the Tasting Room, along with dinner Thursday through Sunday. Guests can find casual fare along with small plates perfect for relaxing and enjoying our scenery.

AM: Can those not staying on the property enjoy the Tasting Room?

CHEF BL: Yes! We're open to the general

public.

AM: Are there events coming up at The Inn that you would like to share with our readers that they should know about?

CHEF BL: Friendsgiving, Christmas, and New Year's, but anyone interested in keeping up should follow us on Instagram our sign up for our mailing list!

PHOTOGRAPHY COURTESY | Blue Rock

We caught up with EDM DJ, HoneyLuv who has been on the go for the past few months playing around the world! She has played alongside major artists including Chris Lake, Idris Elba, and Nicole Moudaber to name a few, and has been at a number of clubs and festivals sharing her sound and passion! We wanted to find out more about how she got into the industry, what she enjoys playing, her inspiration and what she has coming up!

ATHLEISURE MAG: When did you first fall in love with music?

HONEYLUV: From the earliest moment in my life from what I can remember; the day I was riding in my dad's purple mustang while he was playing Tony! Toni! Tone! It Never Rains I’m not sure why that exact moment stays in my mind, but I like to think it was because of that song.

AM: What do you love about dance music and why do you gravitate towards it?

H: I love dance music because it’s an open book. The music comes in so many colors, shapes and sizes, there is no ceiling when it comes to the music. I also love the fact that people come together on the dance floor to appreciate the art, whether it’s a happy story or a sad one, it’s all embraced and accepted. I believe I gravitated towards it because of my love for the music but also because it felt like home for me.

AM: Before you focused on music full time, you served in the navy. What are things you learned from your service that you have carried into your career as an artist?

H: Well I have always been a person that made a plan and executed what I had set out to accomplish and I feel being in the service just made me more disciplined and organized.

AM: When did you realize that you wanted to be a DJ?

H: I didn’t want to, my friends had forced me because they saw something in me

that I didn’t and I’m happy they did. Once I saw how much I enjoyed it, i think that’s when it clicked that DJing was for me.

AM: What's your creative process like when you're creating music and what do you start with?

H: I have to have the inspiration for me to get into the studio and create. Which sometimes takes awhile to find that but when I do it’s game time. I usually start with a kick some drums and go from there.

AM: As a house DJ, where do you get your inspiration from?

H: Lately, I’ve been getting my inspiration from traveling, seeing the world and hearing all the different types of variations of house music that are out there; it has really sparked the fire inside me.

AM: When you're in the midst of crate-digging, what are you looking for?

H: I’m not looking for anything in particular, with digging you don’t know what you want. I know for myself, I am just exploring to see what sounds hit my soul in that process.

AM: You have performed at a number of clubs and festivals over the last few months from Coachella, EDC Vegas, Ushuaïa, Hï, Space Miami and more. What is it about getting in front of the crowd and being able to share your passion with them that you love?

H: I love that for those few hours I get to share a piece of my life with them. Music to me is life. I know a lot of people do it for that big check but I really appreciate the music, I appreciate the history, that people seem to forget and I’m more than happy to always remind them on that dance floor where this music comes from and feed their souls in the process. People love it and they just want to have

a good time.

AM: You've played alongside Idris Elba, Chris Lake, Nicole Moudaber, and The Martinez Brothers to name a few. What does it mean to you to be able to perform with these artists?

H: It’s an honor to say the least. Truly blessed to be in the shoes that I’m in.

AM: What shows do you have on your schedule for this year that you're excited about?

H: I’m excited about all my shows especially the ones in Europe.

AM: What's your routine like when you're about to perform? Are there things that you do leading up to the show?

H: No routine really. Just chill vibes. Do some last minute crate digging and come into the show with an open mind.

AM: What do you do once you've finished your set as I'm sure there's still a lot energy there!

H: I will go say Hi and thank the people who came out to see me, take a few pictures, chat about life and after that go to my bed lol!

AM: Are there any projects or new music that we should keep an eye out for that you can share?

H: Yes, tons of new music is brewing; I have my own party 4 Tha Luv making its debut soon. Just have to keep your ears to the streets so you don’t miss anything.

@honeyluv

PHOTOGRAPHY COURTESY | PG 134 Hon- eyLuv | PG 136 - 137 Tomorrowland |

Next month, the Food Network New York City Wine and Food Festival presented by Capital One takes place Oct 12th - Oct 15th! During these days, there will be a number of signature events, Walk Around Tastings, Intimate Dinners, Demo & Dine, Master Classes, Cocktail Parties, and more! Events will include some of your favorite chefs and Food Network Stars such as Michael Voltaggio, Marcus Samuelsson, Duff Goldman, Eric Adjepong, and Brooke Williamson, who we have included in previous issues of Athleisure Mag!

You'll also find a number of our favorite restaurants and chefs that are involved this year from Rosa Mexicano, The Standard Grill, Buddakan, STK Steakhouse, Pig Beach, Shake Shack, Archer & Goat, 5 Napkin Burger, Little Owl, Serendipity3 , Boulud Sud, Fig & Olive, and Lamia's Fish Market to name a few!

Be on the lookout to meet your favorite chef, to taste a dish that will be next level or to be at an event such as Bacardi presents JJ Johnson's The Cookout: Hip Hop 50th Anniversary Celebration featuring DJ CASSIDY, Rev Run, Ice-T, DJ Mick, Tamron Hall, and Angela Yee. We also have our eye out on Brunch at the Blue Box Cafe hosted by Daniel Boulud and Martha Stewart which is at the iconic Tiffany & Co. store on 5th Avenue. There are also a number of intimate dinners with some of your favorite chefs that are presented by Air France. As there are a number of events taking place over these 4 days, make sure to go to the website to see if tickets are still available as some events are sold out.

As you know, Athleisure Mag always enjoys sharing our favorites in food through our indepth articles, our monthly feature The Art of the Snack, Athleisure List, and our podcast Athleisure Kitchen. We're looking forward to this year's festival and in the OCT ISSUE #94, we'll tell you about the events we attended as well as interviews with those that we have covered previously and those that have yet to be included in our issues. Make sure

you follow @AthleisureMag across social handles so that you can also see what we're tasting, watching, and attending during that weekend!

To get ready for this year's event, here are some of our favorite moments from last year's festival. Without a doubt, this is definitely a series of events that are not to be missed whether it's enjoying dishes and restaurants that have always been on our list or those that are new to you! Grab your culinary bestie and be prepared for numerous satisfying bites!

@nycwff

PHOTOGRAPHY COURTESY | Food Network New York Wine Food Festival

ATHLEISURE LIST: NYC, LA, Paris, Lille PASTA CORNER

Pasta Corner is a modern and cozy eatery that's fun with details like pink neon signs, vintage black and white photos, pasta themed prints, mirrors, even a swing! Guests can see fresh pasta being made in the window before they enter. The front area has fresh pasta, pastries and other gourmet items offered to stay or to go. The dining area has exposed brick walls, comfy black banquettes and tabletops, and leads to the open kitchen counter.

The idea for Pasta Corner came during the pandemic when LA bakery owner Vincent Benoliel and his longtime friend, the French popstar Matt Pokora (married to Christina Milian) were sharing a house and cooking during the lockdown. They cooked a lot of pasta based on Vincent’s family recipes. His grandmother owned two restaurants including a Mediterranean one in Antibes in the south of France

where Vincent worked and learned before coming to NY. Paris born, Vincent has French pastries in his blood. His LA bakery Michelina, an artisanal boulangerie and patisserie at The Original LA Farmers Market, is a favorite of Padma Lakshmi, who loves their croissants. They combined the two by opening Pasta Corner's first location in LA and now here in NY.

For breakfast, we suggest their signature Hazelnut Praline Croissant, and the Classic Butter Croissant - all made with butter from Normandy, France.

For lunch, we're getting appetizers that include the Cheese and Charcuterie Platter, Eggplant Parmigiana, and the Garlic Bread.

For pasta, Vincent's personal favorite is the bestselling (at every Pasta Corner location, including LA, Paris and

NY) Lumache Pink Vodka, a snailshaped pasta with vodka sauce, red pepper flakes, Parmigiano Reggiano cheese and fresh parsley. Matt Pokora’s favorite is the Black Truffle Tagliatelle with truffle sauce and fresh truffles shaved on top, as well as the hearty Beef Ragu Pappardelle.

Complete your meal with their housemade desserts - the Tiramisu, New York Cheesecake, and gluten-free Chocolate Mousse Praline are not to be missed.

For Sunday brunch, there is a large buffet with selections of pastries, charcuterie and cheeses, lots of vegetables, deviled eggs, pasta salad, and for dessert tiramisu, bread pudding, and more. There is an egg station for hot egg dishes and guests can add truffles (for an additional cost) to them.

Pasta Corner is a hybrid restaurant and grocery, guests can purchase high quality fresh pastas by the pound made with Italian Caputo flour, pastries, antipasti, charcuterie, and house made pasta sauces, along with gourmet products like olive oils, balsamic vinegar, spices, chocolates, caviar and fresh truffles.

ATHLEISURE LIST: NY, NY NOMAD GIRL

This summer, Nomad Girl was opened by hospitality veterans Alex Cesaria and Rich Simeone. Alex opened his first restaurant, Il Piccolo Ristoro in Chelsea in 2017. Rich Simeone has been in the restaurant industry for over 25 years with a portfolio of more than 30 casual and upscale restaurants in Florida, California, Colorado, and New York.

Chef Fernando Baez collaborated on the menu which is Milanese style cuisine that is modern Italian dishes that use authentic Italian ingredients. It's set in a modern and stylishly designed space. The ambulance has a casual, chic vibe where young professionals can enjoy an all-day café menu. Then, Nomad Girl transitions into an elegant full-dining restaurant.

For breakfast, we suggest their Good Morning Little Piggy, fried eggs, Prosciutto di Parma and toast; their French Toast, with maple syrup, and fruit, as well as Oh My Pancakes, which is made with fresh lemon zest.

Pair your breakfast with Dell'Aria Coffee, the first Italian Coffee Roaster in NYC, pulled through an Astoria Tempesta—the official espresso machine of the World Barista Championship.

For brunch, we suggest their Steak & Eggs, prime organic skirt steak, fried eggs and home fries. We also suggest a variety of egg dishes, paninis, pastas and salad. There is a boozy brunch option and other alternatives.

When it comes to lunch, start off with

a salad to begin your meal. The Bufala, which comes with tomato, mozzarella di bufala and basil is great to share. For an entrée, they have a selection of Piadinas, a rustic Italian sandwich made on flatbread flown directly from Italy. The Romagnola Piadina, Prosciutto di Parma, stracchino-cheese, arugula and salsa Nomad is loved by many diners. Diners should order the Tiramisu as it is a light end to the meal.

For dinner, start your meal with the Wagyu Carpaccico, arugula salad, shaved parmesan and mustard sauce, which is perfect for sharing. For pasta lovers, the Trofie Pesto e Burrata, basil pesto and cherry tomato as well as the Tagliatelle Bolognese, fresh Tagliatelle with freshly made veal Bolognese sauce. We also suggest dishes like USDA Prime Organic-certified Skirt Steak, served with arugula salad and shaved Parmigiano and Sesame-Crusted Tuna served with a mixed green salad with onions, avocado and cherry tomatoes. Finish your meal with their

Nutella Piadina.

Nomad Girl serve classics including the Negroni made with Gin, Sweet Vermouth and Campari, which will make you feel like you are dining in Milan, along with specialties such as El Paraiso, Mezcal, passionfruit syrup, triple sec, lime juice, and muddled jalapeno. A unique dessert cocktail on the menu is Express Yourself, Nutella and pistachio espresso martini, made using Dell’Aria espresso.

NOMAD GIRL

1151 Broadway, NY, NY 10010

nomadgirl.nyc

@nomadgirlnyc

PHOTO CREDITS | Nomad Girl

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

Bingely Books

life forever. Thicker Than Water takes us on a journey that she navigated about her self, her place in the world and what identity means when it is questioned.

She re-examines how her life's work and path led to where she is now and how this new knowledge effects her new truth.

FIRST GENERATION

Ten Speed Press

Franklin Gaw

Identity focuses on how you place yourself in the world and what you're connected to. But you can also explore it in food as well!

THICKER THAN WATER: A MEMOIR

Little, Brown Spark

Kerry Washington

In this memoir by Award-winning actor, director, producer, and activist, Kerry Washington learns about a moment that will change what she knows about her

In Franklin Gaw's First Generation: Recipes From My Taiwanese-American Home, he presents 80 recipes that are from where he grew up in the Midwest as a first generation Taiwanese American. Recipes include those that are passed down from generation to generation in his home. He also shares an essay on his multicultural experience and how the melding of flavors of the American suburbs have joined those of his heritage. He talks about the ingredients as well as the techniques to make the dishes.

In this book, you'll learn how to make bao, dumplings, scallion pancakes, and more with stepby-step instructions and photog-

raphy. There are also dishes that merge his worlds together from Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Milk Tea Rice Krispies Treats. A twist on classics is defintiely something that we'll enjoy when we're looking for comfort foods as we continue further into the fall.

CODE RED: A MITCH RAPP NOVEL

Atria/Emily Bestler Books

Kyle Mills

The Mitch Rapp saga continues in Code Red: A Mitch Rapp Novel and we find that he owes a favor to the world's most powerful crime lord, Damian Losa. As much as he hates owing favors, when he receives the call he is bound to do so.

He learns that the Syrian government seems to have created a highly addic-

tive narcotic with plans to distribute it throughout Europe. Doing so would put Damian's business at risk and he wants Mitch to ensure that this will not be a problem. With Mitch's knowledge of the Middle East and being someone that could be expendable, he is the perfect choice for this mission.

As Mitch makes his way to Syria, he realizes that the drug is not at all what it seems and that it's purpose is more serious than previously thought and is actually a weapon with extensive reprecussions if used. He must now come up with a new plan that mitigates risks without the details being made known to the parties involved.

Bingely Streaming

however, in HBO's Donyale Luna Supermodel, we are introduced to the first, who covered Harper's Bazaar Magazine, was in a number of campaigns, shot by leading photographers, and jetsetted throughout Europe when she realized that making it here in the US as a Black woman from Detroit wouldn't be a reality for her.

She lives a life as a model and creative who simply wanted to find a place that she could call home, be accepted, and shine in her own skin. Throughout the documentary we learn about her life, her iconic poses, and luminaries in the industry talk about those who opened doors for her as well as those that kept it shut. The importance in reclaiming this history so that more can be aware of her story is one that we truly enjoyed in this documentary.

LOVE IS BLIND

Netflix Series Netflix

DONYALE LUNA SUPERMODEL

HBO Original Max

When we look back at the first Black Supermodel, many of us think of Beverly Johnson;

We love a good social experiment and we're back in the pods for the 5th season of Netflix's Love is Blind, we see another round of those who are looking to find their match without seeing one another. They're able to date in pods, talk about their interests, and what a life would be like together, and then if they get engaged, they only see each other when they accept!

Afterwards, they go on a vacation where all the couples are able to begin their lives and then they go

home so that they can see whether they can continue to be with one another as well as to meet their families. In the end, they will see if love is blind if they end up getting married and avid viewers of the show always like seeing the after show as well as another episode that shows what happened with those involved! It kicks off on Sept 22nd with initial episodes and over the 3 week period, additional episodes will be available on Fri.

EXPOSED: COVER UP AT COLUMBIA UNIVERSITY

Wondery

Spotify

When you go to a trusted OB-GYN at Columbia University, you expect a higher level of care. But hundreds and possibly thousands of women were allegedly assaulted by Dr. Robert Hadden and although many tried to be heard, it seemed like he

wouldn't be held accountable until the survivors engaged in a decade-long fight for justice.

Medical journalist Laura Beil shares their stories, what they endured, the cover-up, and how the women got their power back.