Read the SEP ISSUE #105 of Athleisure Mag and see 9PLAYLIST | Calvin Harris in mag.
This month, our cover is Tomorrowland artist, EDM DJ/Producer, Singer/Songwriter and Composer, John Newman. Coming off of his recent Tomorrowland Winter performance when he debuted his latest song, Hold On To My Love which has been added to our playlist, we wanted to know more about how he came to the music industry, his sound, how he approaches his projects, his collaborations and of course what we can keep on eye out for as we continue into the Spring and the Summer.
ATHLEISURE MAG: When did you first fall in love with music?
JOHN NEWMAN: I grew up with music around me as a kid. I was introduced to Motown and soul by my family and once I hit my teens I was obsessed with hard-hitting house and Clubland productions.
AM: When did you realize that you wanted to work in the industry?
JN: I had a pretty tough upbringing to be honest mainly from social issues and fitting in and being totally different to others in the town I grew up in. I didn’t come from money in any way at all either so, yeah, music was my escape, creativity was a way of releasing everything.
AM: You have an amazing background as you are a singer/songwriter, composer, DJ and producer! Musically, where do your inspirations come from and how did you hone your skills for each one?
JN: Thanks! DJing and producing dance music was something that I had spent a lot of time practicing as a teenager, so it was almost like revisiting that younger version of myself and just brushing up on my skills.
Inspiration varies, but I’ve always admired the 90s rave sound, with a touch of soul, which I think came through on Holy Love.
AM: How would you describe the John Newman sound?
JN: My sound is always evolving but, right now, I want creative emotively charged dance bangers. I want people to hear a track and feel a surge of energy and euphoria where they can’t help but move their body.
AM: How do you approach your projects in terms of seeking inspiration for your solo projects?
JN: These days I have a new set up, my at-home studio is tailored to electronic music production and it’s somewhere I can lock myself away to for hours kinda just see what happens. Inspiration can hit anywhere really. I try not to stick to the sitting at a piano vibe, funny fact I wrote Love Me Again and If You Really Love Me both whilst having a shower.
AM: You have collaborated with Calvin Harris, Kygo, David Guetta, Nile Rodgers, and more, how do you approach collaborations?
JN: Each collaboration comes about differently. The link-up with David Guetta and MistaJam on If You Really Love Me (How Will I Know) was particularly crazy as Guetta himself reached out to make the first move for us to work together, I had been a fan of his work since being a little kid! He’d wanted to collaborate on something for a while, so I sent him the early version of the track, he loved it, and the rest is history.
AM: You just performed and released your latest single, Hold On To My Love at Tomorrowland Winter where you DJ and have live vocals. Tell me about this song and what was it like to perform there?
JN: Hold On To My Love came about backstage at Ushuaïa Ibiza. I sang the melody and some lyrics into a voice note on my phone as a rough idea, so to see the track go full circle and perform the final version at Tomorrowland Winter was incredible. It was an unforgettable weekend.
AM: This song was released on Tomorrowland Music and you have already confirmed that you will be at Tomorrowland Brasil later this year on the mainstage. What does this mean to you to be on such a platform?
JN: I’m incredibly grateful to be starting this journey with the Tomorrowland Music team. They have so many talented DJs and producers on the roster so I can’t wait to see what the future holds.
To then also have the opportunity to perform at their world-renowned events is huge.
AM: With the summer around the corner, what other festivals or clubs are you excited to be performing?
JN: This summer is going to be so much fun. In July, I make my Tomorrowland mainstage debut in Belgium alongside the biggest names in dance music which is surreal but very exciting. It’s the holy-grail of festivals so I plan on bringing my absolute A-game to the stage.
AM: We’re based in NY, but will you be performing in the US this year?
JN: You’ll have to stay tuned for that one! I really do love the US and the amazing crowds over there so hopefully I’ll be back soon.
AM: When it comes to touring and being on the road, are there any routines that you do prior to a show when you’re a few hours or moments ahead of hitting the stage?
JN: There is a routine, I don’t eat one and a half hours previous to a show so that I don’t throw up whilst on stage, hah! The next big one is I generally like to chill and stretch and listen to classical music, then get hyped to Limp Bizkit and Rage Against the Machine about 15 minutes before show time.
AM: When you have finished your set, are there any routines that you do to come down from all of the energy and adrenaline from performing?
JN: Hmmm not really, I do struggle with the silence after being full of that adrenaline, usually a beer takes the edge off.
AM: Are there additional projects that you have that we should keep an eye out for?
JN: My focus right now is on really immersing myself in the dance music sphere, continuing to work on new tunes and honing my live hybrid set of DJing and vocals to make it bigger and better with every show.
AM: Are there 3 artists on your bucket list that you are interested in collaborating with that you can share?
JN: Honestly my interest is totally varied, Florence Welch would be amazing, Fred Again, Swedish House Mafia, another Calvin Harris collar, just throwing ideas out there really.
AM: What do you want your legacy to be in the industry?
JN: I guess, as an artist who made music on my own terms. For the pure joy of making people feel good, feel elevated, and be able to escape reality for just a moment. Whether that’s through my tracks, or the energy people absorb at a live show.
AM: When you’re not on stage or in the studio, what do you do to take time for yourself as self-care and mental health is something that we prioritize here at Athleisure Mag?
JN: It’s different for everyone, but I find taking a break from social media to be a big help for mental wellness. We consume so much information, a lot of it pointless, so it’s no wonder it can leave you feeling overwhelmed.
I now work closely with a therapist on a weekly basis which I cannot recommend enough and my main thing is getting in cold water.
Also spending time with my wife and family helps to keep me grounded and makes it all worthwhile.
AM: In terms of working out, what are 3 workouts that you do that we can consider to include in our routines?
JN: Each to their own I guess and I’m not really the picture of the pinnacle of fitness, however, for me personally I like to get out with music in my ears and do whatever I can. Whether that be hiking, running or cycling. I also used to love that Shaun T exercise video, I used to do it before every show!
PHOTOGRAPHY COURTESY | COVERS Front/Back, INTERVIEW + PG PG 26 9DRIP Tomorrowland
Read the APR ISSUE #88 of Athleisure Mag and see FEEL THE MUSIC | John Newman in mag.
Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America.
In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.
ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.
AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths.
AM: You have a number of locations, tell us about them and are you anticipating additional locations?
EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods.
AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?
EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.
AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?
EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.
AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?
EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?
EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.
Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!
AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?
EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits.
Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat.
AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?
EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics.
AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?
WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.
AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.
WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.
AM: What are your favorite signature fall cocktails at Maison Premiere?
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.
AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?
WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.
AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?
WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others. I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.
AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?
WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.
AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?
WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
AM: How often do you update your cocktail list?
WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?
WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.
Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.
