S2. E11. | ATHLEISURE KITCHEN WITH JEN PELKA

On today's Athleisure Kitchen, when it comes to celebrating a major moment or the fact that you just got through the day, sparkling wine and Champagne is our go-to. There's something about opening the bottle and the act of pouring it for yourself or others. Just in time for the holiday season, we caught up with Jen Pelka who knows a thing or two about this beverage. We chatted with her to find out how she found her way into food and her path to this bubbly beverage. She shares how she came about launching her much talked about The Riddler which had locations in San Francisco and NY and her latest venture, Une Femme. We dig into how this wine empowers, collaborates with others and gives back to charities that benefit women. She also gives us some tips on how we can pair these wines with dishes and how we can purchase them when gifting it to others as a gift or a thank you for inviting us to dinner.  

Athleisure Kitchen is part of the Athleisure Studio Podcast Network and is a member of Athleisure Media which includes Athleisure Mag. You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov.

HOW WE ALIGN | CHRISTINA OCHOA

This month, our cover story is with Christina Ochoa who plays Renn Randall in TNT's Animal Kingdom as well as Veronica Sandoval in ABC's Promised Land. We talk about what drives her when she is selecting projects In addition, we also talk about how she balances her love for acting and being creative with her passion for science with a focus on the oceans through marine biology. She shares how she continues to make an impact on the world with others through her work and staying stimulated in these efforts.

ATHLEISURE MAG: When did you realize that you loved acting and that you wanted to do it as a profession?

CHRISTINA OCHOA: I realized it really late in the game. I was probably in my mid 20’s compared to all of the wonderful child actors that already came and knew what they wanted to be! I realized when I took an amateur theater class in order to just help my public speaking engagements for science! It had nothing to do with having an ambition to be an actor. Then, I just had so much fun. I fell in love and that’s all she wrote!

AM: That’s awesome, you never know when something like that will happen! What’s your approach when you’re thinking about whether you want to take on a project? What are you looking for?

CO: The number one thing that I look for is the caliber of people involved. So for me, having a conversation with either a showrunner, director or producer prior to joining at this point just makes sure that creatively – that 1, I can bring in any added value, and 2 that we see eye to eye on how to go about a project which is really important.

When it comes to the character choices, I like admiring the characters that I play and being enamored with them and their complexities. High-level competence is a factor that all of my characters have one way or another regardless of the realm that they inhabit. They are all very competent women and also, they have real questions and doubts and concerns and color! They’re not just necessarily written in one specific way. I like that.

AM: We first saw you in Animal Kingdom which we are fans of this show. Your character Renn is one that we love to watch. We know our readers have so many questions going into this final season which comes back this summer – is she coming back and what’s it like to play this character?

CO: Oh come on! You didn’t think that that was all it would take to get rid of Renn did you?

AM: Haha we didn’t, but we know that there have to be people wondering out there!

CO: Craig and Renn are a very interesting dynamic that I think was one of the most fun things to play with. Ben Robson (Vikings, Emperor, The Boy) and I talked about it all of the time. They are just meant to be together and they have no idea how! In a weird way, they’re childish in their approaches and it’s so volatile. They act like they are going to explode or implode, you never know. I think that in the last season coming up soon, we get to see maybe what it’s like for them to really come together in a new way. Like for the first time, maybe not opponents, but teammates.

AM: Yeah! Being on the same side!

CO: Exactly!

AM: Another show that we love which you’re in is ABC's A Million Little Things. We love the storyline and we’re glad that it’s resumed it’s midseason break this month. Your character, Ashley was in the first season and we saw her working with Jon Dixon and got clues on what was going on with him. As they’re currently in their 4th season, will your character come back to this show?

CO: Well you know, conversations that I have had a lot with DJ Nash (Truth Be Told, Growing Up Fisher, Guys with Kids) have been ongoing for awhile for a couple of years. Where is Ashley and will she come back or not? I consider myself to be incredibly lucky to have joined some of my closest friends on this. At the end of the day, that was a job where being able to work with James Roday Rodriguez (Psych, Blood Drive) again which I had already worked on in a number of different capacities was just a chance that I just had to jump on.

I hope that there is still a space for Ashley to be there and to be able to pop in. But I do not have that information. If they want to give me a call, I’m here!

AM: Well seeing you on your latest show, Promised Land, it’s definitely a great show that we’re getting obsessed with. We love that we’re getting to learn about the wine industry and how a family is maintaining that power, which has that Succession vibe. We’d love to know more about Veronica which you play and what can we expect from this season as it continues to unfold?

CO: The thing about Veronica that I gravitated to the most from the get go, she was in this very male dominated environment – very muy macho - her father, her brothers and siblings - everyone around her. Yet, she managed to tap into a very powerful position without having to emulate the men or to compete with them on their turf and that was something that was really intriguing to me and there were a lot of conversations with Matt Lopez (Race to Witch Mountain, The Wild, The Sorcerer's Apprentice) and Adam Kolbrenner (Free Guy, The Tomorrow War, Slender Man) initially before the pilot in terms of how they wanted to see this character.

This is such an important milestone in the journey for real diversity on network television and ABC decided to take an entire Latin cast and infuse the show behind the camera with a lot of Latin crew as well. I think that for me, that was one of those things where how could I ever say no to doing something that was so meaningful? Human first, entertaining second.

It was really wonderful to jump on board and I think that for me, Veronica in particular, is just one more version of that diversity that I want to see within a certain ethnic group. So yes, they’re all Latin but that’s the number 10 on the list when you describe them. There is diversity of thought, diversity of perspective, diversity of political opinions within this Latin family and you get all of that and what a beautiful thing. That's a diversity that nobody ever talks about. That's one that is very close to my heart. Heteradox thinking is the number 1 thing that I want to see in a group of characters that are all defined by this one common denominator.

AM: In the months and weeks leading up to the show and seeing the previews for it. I was excited to see this on TV. I have to say that as a Black cofounder of Athleisure Media and doing all the things that I do, I’m always excited to see the depth of diversity across various racial groups and how they are portraying characters who work in fields that some who are viewing may not have thought that they would be there – but they are! So it’s amazing that your show is presenting this and you have an incredible cast.

What should we be looking for as we continue through this season?

CO: Oh I think that for Veronica in particular – how to do it her way is one of the most common things especially during the pandemic that we all went through this. We evaluated our life choices, figured out what we wanted and thought about whether we were fulfilled – did we want to make an impact where we could make things better?

I think that she is the personification of some of those journeys where she has done everything that she should do and she has done it right most of her life and suddenly, she has to be confronted with, what does she even want and how does she want it? And how is she going to get things done and do the ends justify the means? All these big questions, she is being faced with for the first time in her life. So going along that journey and seeing where in that fight for power, what’s going to happen with Michael and her and that relationship? Those worlds are in chaos and in limbo and that’s going to be so interesting. People will be able to see themselves in it.

AM: What are some upcoming projects that you have in film/TV that we should keep on our radar, that you’re able to share?

CO: Well, I have a movie coming out soon called Boon. It’s a western thriller – very different and very exciting. Then, another movie coming out called MVP about an NFL player who is also a veteran and it’s about his journey. That’s coming out soon and of course season 6 of Animal Kingdom that is coming back very soon.

AM: At Athleisure Mag, we love sharing great people with our readers and giving them insight on what they know about them as well as things they may not. In prep for this interview, we knew about a number of your shows and your work in them. In addition to your work in the arts, you’re all about the sciences as well and that was fun for us to learn about how you’re a badass in this area as a marine biologist and what you do for the community. When did you embrace your love for science and more specifically focusing on the oceans?

CO: For me, the ocean is the Alpha and the Omega, it’s the love of my life. If I fell in love with acting, the ocean is still the love of my life and it always will be. I try to maintain a bit of a balance. I find that having something, especially in the entertainment industry and any of its forms and I’m sure for you, it’s the same.

Having something that you believe in that’s greater than you and more important than anything in your immediate surroundings whether that be a family, religion or a cause – I think that that’s so fundamental! This way we don’t become myopic in our world and what matters to us as individuals. That’s kind of always been there and hopefully always will be.

I was very fortunate to be at James Cook University and a lot of wonderful friends that I am still in touch with – I get to still piggyback off of a lot of the amazing cool adventures that they’re having when I have time off. I get to go jump in the water and do expeditions and fieldwork and help out and go shark tagging. It’s definitely something that will never go away – maybe I should put that in the credits some how haha, “also come join her shark tagging!”

AM: Yeah the duality of someone who does both and their passions in both are just great to see that. I can appreciate this as someone who is just as comfortable coding as I am with my work in this magazine, styling a project or doing interviews. It’s always amazing to see other people especially those that are women who also like to embrace work in art, tech and science fields. What does it mean when you’re saying that you’re a marine biologist, tagging sharks and doing fieldwork – what are you doing?

CO: Because I’m not actively in the academia community anymore because I’m acting, what I’m doing is basically jumping on board to do the expeditions and projects that my friends and colleagues are doing. I come in and I try to collaborate and contribute in whatever ways that help them. So for shark tagging, I work with the American Shark Conservancy and a lot of researchers that are monitoring healthy communities of Great Whites, Hammerheads or Tiger Sharks and that kind of work that they are doing. If I’m with my friend who’s a primatologist, I’m working with the orangutans in Sumatra and I’m going on an expedition there and just trying to help gather information and samples for their research. So it kind of varies and like you, it’s like that “Jack of all trades” mentality which has always been a thing right?

I saw a video online once where they said that when people say, “A Jack of all trades is a master of none,” they leave it there – but there is a full saying that’s much longer than that –

AM: Yeah, the way many of us have learned that quote, it’s a “Jack of all trades, master of none” which definitely is not something that I would want to be associated as but when you have the full quote, “Jack of all trades, master of none, but oftentimes better than a master of one.” It really gives you that agency to explore multiple interests.

CO: Totally!

AM: It’s so great that you love the oceans and clearly you love protecting them. You’re involved in so many philanthropic efforts – Oceana, Earth’s Oceans, and CARE. Can you talk a little about what you do in those organizations and why you wanted to be involved?

CO: I mean, all of these organizations, for the most part, the reason why I like to be involved is that my personal motto is replacing condemnation with inspiration – right? Tapping into things that are uplifting and motivating and as an example, putting your efforts into places where they do have an impact and a reward. As opposed to just shaming societies in saying that everything that we do is wrong. These organizations, all of them Oceana, Earth's Oceans, CARE and Sustainable Ocean Alliance they are all solution-based as opposed to problem-focused. To me, that is fundamental in being able to catalyze movement and mobilize communities to do something whether it’s on an individual level or not. Most of them are policy based as they want to change legislation and they want to tackle things on the governmental level whether it's local or national. I think that for me, being able to do that in such a tangible way - partnering up with these organizations because they align so well with my personal philosophies is easy. I don’t feel that the work that I do with them or are on the board is effortful. I feel that the work I do is so rewarding and easy it aligns.

AM: I have always felt this way and it’s become the way that we go about our work on out team as well – if a lot of the things that you do are in the same vein, even it feels different or sounds different to other people, you're not really spreading yourself thin. You’re just doing what you’re really passionate about and you’re able to chop it up in different ways.

CO: Yeah, I like that – it’s the key right? It’s finding something that you align with so closely that it doesn’t feel separate to you. It doesn’t feel like, “oh I have to do philanthropic work. Let me go find an organization.” The philanthropic effort comes from you aligning your core values and then you can change your own surroundings.

So with Earth’s Oceans, for example, they have a big partnership with a lot of our shows including Animal Kingdom now. They take a lot of the recycled plastics that are not normally recyclable. Things that people don’t think about - lawn chairs, hair brushes from makeup trailers, everything in the film production – the production is now a green production. They take these plastics and they use it to make consumerable goods.

It’s just, changing your own environment is easier than just thinking about, “oh I have to go somewhere else to do it.”

AM: Wow that’s pretty amazing. You’re also a member of the Los Angeles Science for Society. What is that and how long have you been involved with them?

CO: They are fantastic! They host these incredible Intel International Science Engineering Fairs (ISEF) that are pre collegiate level! These children – these prodigies are so innovative and it celebrates them and it brings them from all across the world and from different areas of STEM and now it’s called STEAM because they include a lot of the arts into it. They bring them together and it’s a wonderful cause and something that I am very passionate about in catalyzing that kind of curiosity in children is fundamental. It's really amazing and I know that you interviewed the director of Science Fair?

AM: Yes! We interviewed Science Fair's filmmaker and director, Cristina Costantini, Dr. Serena McCalla and student Kashfia Rahrman. The film was amazing and it was so impressive to see these students and the teachers that worked with them being able to create these projects and to see the kinds of impacts they could make in the world!

CO: They are fantastic and I’m very lucky that I have been able to work with them for so long. I also just think it’s really wonderful because children are encumbered by a lot of the limitations that once you get into collegiate levels whether it’s someone that’s going on a tenure track or corporate side of things – a lot of the time, you start seeing limitations whether it’s funding, access and you see them. Children don’t have that. They’re imagination really reigns in this arena and it’s so beautiful to see that overlap between their imagination and the science that they are doing and the causes that they tackle. It’s all very personal as one will say that they want to improve the hospital energy supply in their local area because refrigeration is a big thing, so they invented solar cells that people can replace themselves. It’s just fascinating to see and of course, the awards are largely education based with grants and college scholarships.

AM: We were excited to share that with our readers to show how these students are making an impact and are being infused with these skills that will help them as they continue to navigate their careers.

In addition, thinking back to things that we have talked about, it’s great to hear that you’re the keynote speaker at these conferences, podcast guest for a number of these science shows, you’ve been a member of MENSA since 2009 and you are doing a number of fascinating projects –

CO: Oh thank you.

AM: Absolutely, I mean I think that the work you’re doing is incredible and when you look at it in the lens of being a woman who is doing this and owning her space it’s amazing how you are using your platform to showcase – why is it so important for you to do this and to have this mix of arts and sciences?

CO: Apathy is the devil to me. To me, everybody wants an intellectually stimulating life. Everyone wants a creatively stimulating life. I don’t care what arena or industry you’re in. That’s something that as human beings, we crave and to me, mixing those two helps to avoid that apathy. It’s so easy to become self-centered in an industry that encourages that because hey we are tools, our creativity, your imagination – all of these things. For me, mixing the two is just a way that I find balance in those things that I care about because I also think that creativity benefits from all of that. You were saying that you benefit from your knowledge and mastery of technology every single day. I feel that I benefit from mine too because – famous quote of course, “it’s not a body of knowledge, it’s a way of thinking.” To me, it’s about asking the right questions whether it’s for a role or one of these organizations working with them or in the field working with wildlife.

So, learning to ask the right questions and questioning yourself, that is so important. Asking ourselves, ”what if this did work and what if we did it this way?” What if we got it right, what if we did make an impact – what if whatever I did in the next hour mattered to somebody or to something? Learning to ask different questions depending on the circumstances is so fundamental to me and something that I use daily. I think that it helps stomps out apathy first and foremost for myself and other people around me and inspiring them to do the same. So for me, that has been the guiding force I guess.

AM: It’s been so fascinating to talk with you and to hear about what you’re involved in and how you continue to take on new things as an educator, author, being published in Vogue Spain etc. Are there still things that you wish to tackle that you have yet to do at this point?

CO: A social life – ha! I mean, I see myself as a storyteller so for me, that in general has come through acting, it has come through writing. It has come through writing research papers and it has come through podcasting, producing and things like that. To me, it’s not just one medium and I’m very fortunate, knock on wood that I have, like you, that true Jack of all trades gene. So anything that feels labeling and limiting is not going to satisfy that fluidity. I get energy from transitioning from podcasting to producing or from acting to writing a research paper or writing an article. I enjoy that fluidity and I assume you do too as you built your life around that structure.

AM: I do find that if I am only doing one thing, then I feel a little stuck, but if I can flow or see something that’s presented and even if it’s not a fit, pivot it so it leans back to things that I can execute on – then it makes sense to me. But if it’s constantly the same that’s really going to be a bit of a wall until we can put a twist on it because you want to be challenged! You to be a bit of a wall until we can put a twist on it because you want to be challenged! You don’t always want to feel like you can do it with your eyes closed all the time. I don’t like every bump that comes along but I can appreciate certain bumps – depending on time and place.

So when you’re not on set, and I assume you’re going to say the ocean, where can we find you in terms of getting back to yourself and making sure that your cup is replenished?

CO: I mean wildlife, water, nature – those things really replenish me. They don’t have to be grand scale – I don’t have to be at the Bimini Shark Lab free diving for Tiger Sharks - it's as easy as taking a walk with my dog or honestly, reading a book! I mean, to me, it’s the cheapest form of travel and cheapest form of escapism and I suffer the need for escapism constantly, I think! I like the idea of going away to a cabin on the cliff by the ocean is my dream in general! Books are a very easy and quick way for me to do that. It’s a go-to that definitely replenishes. Anything that’s creative and is not result-driven or process-driven – so painting – even when I know it might go in the trash 20 mins later – that is very replenishing for me! Not having to get something right is great – so anything in that vein.

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PHOTOGRAPHY CREDITS | FRONT COVER Rachael Porter | PG 16 - 27 ABC/Promised Land | PG 28 - 30 TNT Animal Kingdom/Eddy Chen | PG 33 + BACK COVER ROGUE EXPEDITIONS | PG 156 Still from video provided by Christina Ochoa |

Read the FEB ISSUE #74 of Athleisure Mag and see HOW WE ALIGN | Christina Ochoa in mag.

KEEP IT DELICIOUS WITH JESSICA TOMEI

With the summer of 2020 in full swing as we continue to navigate the past few months, we have all enjoyed a number of indulgences from taking up new projects, hobbies, self-care, cooking and creating an array of beverages. We took some time to chat with Cupcake Vineyard's Head Winemaker, Jessica Tomei to talk about their wines, their newest range within the Better For You Catgeory as well as insight into harvest season.

ATHLEISURE MAG: We’ve been a fan of Cupcake Wines since 2010, and around that time, our team was invited to a wine pairing dinner at a restaurant here in NYC. It was the first time that we were introduced to Angel Food and Red Velvet as well as additional wines that are in your portfolio along with 6-8 dishes for dinner. It really gave great insight into what the brand was about. Can you tell our readers about this wine label?

JESSICA TOMEI: Cupcake Vineyards launched in 2008. We are a brand that is all about finding the joyful moments in life. We’re a globally grown brand that is based in California. We travel the world to ensure that the most desirable grapes are being used in Cupcake Wine. We like to see the glass as full of possibilities, to strive to make wines that are worth celebrating and are delicious. As a winemaker, we work really hard to make wines that pair well with your friends, your family and delicious food. Some of the wines that we make are from California so we have our Monterey County Chardonnay, Central Coast Pinot Noir, we do a Sauvignon Blanc from New Zealand from the Marlborough region – we have so many varietals that we get to play with. We have a variety of reds, whites, rosé, our cans and now we have our Cupcake Light Hearted.

AM: Can you tell us about your background, how you came into the wine industry and what makes Cupcake Vineyards feel like the right place for your creations?

JT: I was born and raised in California. I’m a 3rd generation Californian. I grew up in a very close knit Italian and Greek family. Food and wine was always a part of our get togethers. When I attended UC Davis, I was actually premed. I was drawn to their Viticulture and Enology program. I took a class there in wine and I realized that this was really for me and I earned my Bachelor’s Degree there and since then, I’m going into my 25th harvest season as I do 2 harvests a year. I’ve worked in Italy and then in Chile and they have an opposite harvest than us. I have worked all over California including Sonoma, Napa and now the Central Coast. Working on Cupcake has been a culmination of my career because I’m able to make wines from California as well as all around the world which is a great fit.

AM: What does being a head winemaker entail and what are either your day to day tasks that you do or even season to season?

JT: What I love about it is that everyday is different. Especially during this time of year when you are in harvest. A week in the life of a winemaker, I’m checking the grapes on the vineyard and then I go to the winery and work with our team there finalizing blends from 2019 and getting those ready to bottle. We’re preparing the winery right now to receive the new harvest – including barrel orders and supplies for harvest.

During harvest which will start in about a month and a half, I’ll make pick decisions and monitor the fermentations and then we start to process all of our allocating and blending the lots that will be the next vintage of cupcake. Every day is different, but it’s all very joyful.

AM: What is your favorite time of year during the wine season?

JT: Harvest is my favorite time because it’s really the birth of a new vintage, but it’s also the culmination of a growing season. To me, it’s like we’re taking all of the hard work that our vineyard team has done from Dec – Sept and it’s our job to turn that into a delicious glass of wine for our customers. I love that in wine, we have the ability to encapsulate time basically and all the hard work that goes into that. We’ll be drinking vintage 2019 soon and we’ll be like, “remember life before COVID-19?”

AM: There are a number of playful elements about Cupcake Vineyards that allows people to enjoy wine at an approachable price point with a lot of flavor, why is that an essential element to this brand?

JT: It’s important that we are creating something that is accessible to everyone and still premium, fun and delicious. I think that we have this joyful philosophy that is at the core of this brand. The playful elements really brings this to life. Since I’ve worked with Cupcake, we have had a few different taglines like “Live Deliciously,” “Treat Today,” and now, “Choose Joy.” All of those are core to what we do as they’re all delightful and delicious. So, it’s the perfect wine to celebrate life’s joyful moments without having a huge price tag where you can celebrate daily.

AM: Cupcake Lighthearted launched in early July, what was the concept behind bringing this to market?

JT: I’m a super active mom with active kids and I hike, run, Peleton and love being outdoors and really healthy. I wanted to have something that was lower in calories and alcohol that still tasted delicious and there weren’t really any wines in the market that compared in that category. I love the fact that with Lighthearted, it’s super delicious, fruit forward and you can pour a glass on a weeknight and not feel like you’ve thrown yourself off of your routine where you can’t get up the next morning and get on your Peleton. It’s lower alcohol which makes it great also. It is vegan friendly, gluten free, 8% alcohol, less than 1g of sugar per serving and only 80 calories. This afternoon, I'm going to take my kids to the pool and it's a great drink for me to have on a fun afternoon.

AM: When you think about the Better For You category, as a winemaker, is it difficult or a different process when you have your regular wines and then you’re making this portion of the portfolio which have these elements for people with various dietary habits that are able to enjoy it?

JT: Just like with all of our Cupcake Wines, it starts in the vineyard. With Cupcake Lighthearted, we’re picking it earlier in the season than our fuller alcohol wines. So, when you pick earlier in the season, you have lower brix (editors note: a brix value, express as degrees °Bx, is the number of grams of sucrose present per 100 grams of liquid) level and when that lower brix level ferments, it’s a lower alcohol. The brix is basically the initial sugar in the wine and that ferments to alcohol. So if you have a lower sugar level to begin with, then you’ll have a lower alcohol.

AM: COVID-19 has obviously impacted a lot of things for people within travel and hospitality. Is there going to be an impact in general in terms of wine production?

JT: We are considered as essential as part of being in agriculture. We’ve always in terms of the production side and everything have prioritized safety and are taking the necessary precautions to ensure that our vineyards, cellar, wine making teams stay and safe and healthy as a priority. Yes, we will continue to produce those wines here.

JT: I wish I could! But I can’t divulge any details now, but I PROMISE that we have some fun things in the works.

AM: This past Spring, another one that we enjoyed is the Cava Sparkling which I think pairs so well with so many dishes, is fun to drink alone or even with a snack like gourmet popcorn. Are there additional wines that you are able to share that will be launching that we should keep an eye out for?

AM: Our 3 favorites are Angel Food, Moscato and Red Velvet. What are your 3 favorite wines from this brand?

JT: That’s so hard, it’s like choosing your favorite child but I can tell you one that’s my go to right now. I really love our Monterey County Chardonnay. I love that it really does speak to the region where it’s from. It has a higher acidity, really nice mouth feel, barrel fermented it goes through partial malolactic fermentation (editor’s note: a secondary fermentation known as MLF, is the process in which malic acid in wine is converted to lactic acid) and it’s really lemony and has hints of vanilla.

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PHOTOS COURTESY | Cupcake Vineyards

Read the July Issue of Athleisure Mag #55 and see Keep it Delicious with Jessica Tomei in mag.

Hear Cupcake Vineyards Head Winemaker, Jessica Tomei on our show, Bungalow SK - which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on iHeartRadio, Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast.

LA NUIT EN ROSE IN NYC

On May 10th, we had the pleasure of attending La Nuit En Rose which is a cruise that sails on the Hudson River. During the 4 hours of this event (2 hours docked and 2 hours at sea), you enjoy an array of rose wine vendors, bites and music. It’s a great way to kick off the summer while rocking white and pink to commemorate the day!

Read the latest issue of Athleisure Mag.

TALKING HARVEST AT SONOMA CUTRER WITH WINEMAKER ZIDANELIA ARCIDIACONO

Last month, we ran a feature that focused on World Sake Day, which really is a celebration of kicking off the harvest season of sake in Japan. This month we're focused on the harvest of Pinot Noir and took some time to chat with Zidanelia Arcidiacono who is the Assistant Winemaker at Sonoma-Cutrer. You may also know of her from her previous position at Little Black Dress Wines. We wanted to know about her start in the industry, what takes place during harvest season, why it's such a hectic time of year and how she takes time for herself.

ATHLEISURE MAG: Tell us about when you knew you wanted to be a winemaker?

ZIDANELIA ARCIDIACONO: I was born in Texas, but when I was 3, my family moved to Mendoza, Argentina, a known wine region. I loved hearing from winemakers about their stories and how passionate they were. As a teen, I knew I wanted to be in a career that allowed me to be creative as well as to be scientific! In Mendoza, I got to meet people in the wine industry and saw that they enjoyed their work. It was like a lifestyle and not a job.

AM: Can you share your journey into the wine business?

ZA: I began my career by working in the lab at Bodega Cruz de Piedra while attending university in Mendoza. I earned my bachelor’s in Enology and traveled to the south of France to the Cave cooperative Les Vignerons du Pays d’Enserune, working in their cellar for harvest. I decided that I wanted to travel and work in California and after some time applying, came to Sonoma-Cutrer, where I was hired as an Enologist for that season’s harvest. I love this region and although after a time, I moved on to the same position at Fetzer winery. In time, I became the Winemaker for Fetzer Reserve Wines and Little Black Dress within a few years. Coming back to where it started, my knowledge of making reserve wines allows me to create Sonoma-Cutrer’s Pinot Noirs.

AM: Can you take our readers through a quick process of how Pinot Noir at Sonoma-Cutrer Vineyards is created?

ZA: The harvest is the craziest time of year that has a lot of intensive work. For Pinot Noir, we begin in late Aug and are completed by the end of September/early October. We analyze and taste the grapes and when we feel the flavor is right and it has reached it’s peak, we bring in our crew to pick which is at 2am and continues until the early morning so that it can still be obtained while cool. The process involves handpicking the grapes so that we can get the juice. They are placed in tanks and we have about 50 that I taste, professionally of course. After production, the rewarding part of the critical harvest season is that within these weeks, we have been able to create great varietals in this process and ultimately, being able to see how others enjoy this work.

Once the fruit is brought to the winery, we chill it further in our cooling tunnels. These tunnels are the only ones of their kind and are essentially a blast chiller that has the ability to bring the temperature of the grapes down to 50˚in 45 minutes. Having our fruit cool helps it retain its flavor, avoid harsh extractiveness and reduces the potential for oxidation during processing.

Still touched only once, the cool fruit travels to the sorting tables where the clusters are hand – not machine – sorted. This is a highly, labor-intensive step in the process but it ensures that only the grapes of the highest quality make it to the press. Once the grapes fill the press, it slowly and gen- tly crushes them helping us avoid extracting bitter tannins. The cool, golden-free run juice from the press is sent to tanks where it is allowed to settle for 24 hours. After racking, yeast is then added to the tanks before the juice is sent to French oak barrels to complete the fermentation and maturation of the wine.

AM: Do you have any suggestions on what types of wines people should be drinking this fall/winter?

ZA: I never like to tell people what they should or shouldn’t drink. I can say what I like to drink! I always feel bad when people come to me and they are nervous to tell me that they like to drink a Chardonnay with a steak! I love having pizza and wine which is a great combination. If that’s what you like to do, you should do it without question! There are so many great varietals and it is all about what you enjoy! Enjoying wine is about a memorable moment and who you share it with.

AM: When is the best time of year to visit?

ZA: I don't want to be selfish, but the the best time of year is the harvest! People are able to come and enjoy the vineyard as well as to find out why and how we do what we do. I love when we talk to children letting them know how we make these juices and that it’s science and chemistry that makes this all happen. They are always amazed at that!

AM: With such an attention to detail and varied facets of your work? How do you take time for yourself to stay balanced?

ZA: I’m pleased that I love what I do. I didn’t want to work a job where I felt happy that I could take a break. I love wine and even when I’m not working, if you ask me about it, I love being able to tell others about. I enjoy drinking it. Of course, I love spending time with my friends and family as well as they are important.

Read more from the Oct Issue of Athleisure Mag and see Talking Harvest at Sonoma Cutrer with Winemaker Zidanelia Arcidiacono.

THE ART OF THE SNACK | THE CROSTINI

The holiday season means even more of a reason to have great appetizers that you can pair with cocktails, sake, champagne and wine. In this month's The Art of the Snack we share some of our favorite crostini's whether you're staying in or hosting before a night out.

COURTESY | The Food Gays

Cranberry Goat Cheese Gluten Free Crostini

This gluten-free crostini option is great to include when having friends over.

COURTESY | Cotter Crunch

Fig and Prosciutto Crostini

This classic crostini mixes sweet and savory together perfectly.

COURTESY | Mama's Gotta Bake

Beef and Oyster Tartare on Olive Oil Crostini

And for something different, this will be your new crostini favorite when it's time to host friends and family.

COURTESY | WestCoast Food

Read more from the Dec Issue and see The Art of the Snack | The Crostini in mag.

BINGELY BOOKS

THE COCKTAIL GALAXY
St Martin's Griffin
Andy Heidel

There's always an excuse to celebrate
something! A new job, engagement, friends coming over and beyond. It encourages you to step up your game when people come over or if you tend to be the default bartender.

Just imagine at your next viewing party for X-Men, Agents of Shield and create beverages that merge nerd culture and
cocktails together! Not only are there a number of drinks that are offered, but it is authored and tested by Andy Heidel (he is
known for his Doctor Who Bar), the owner of The Way Station in Brooklyn, NY, a bar and music venue.

This is a fun gift and staple to have by your bar cart and will serve as a great conversation starter/ice breaker.

POWER FOOD ON THE GO
Fair Winds Press
Rens Kroes

What is the relationship between Power Food and Power Foodies? Well, Power Foodies are people that are constantly on the go from work, working out, meeting
with friends etc. In order to continue this pace in a healthy way, Rens has created a book filled with healthy options that allow you to do meal prep and to avoid having to go to other options like eateries, food trucks
etc, that can be time consuming, unhealthy or even just a waste of money/taste.

Those who are fans of Rens' approach to Power Foods will love that she has included
her focus on preparing, preserving and easily taking items along. With a number of options available, you may find that you start a trend amongst your friends to do the same.

DRINK VERMONT: BEER, WINE, AND SPIRITS OF THE GREEN MOUNTAIN STATE
Skyhorse Publishing: Brdbk Edition
Liza Gershman

Reading definitely transforms the mind! When we thought of the state of Vermont,
we thought about maple syrup as well as snowboarding but after reading Liza's book, we now know that this state is a destination for Beer, WIne and Spirits!

With 18 distilleries, nearly 50 breweries, and a dozen wineries - there are a number of drinks to enjoy year around that include hard apple cider, whiskey, and more. The book navigates what the state has to offer and introduces you to brands that you'll want to enjoy when you're in the area or perhaps
find at your local store.

We suggest that this is a giftable book as it's a bit of beverage tourism that you'll want to have handy when you make the journey or just for those that like being in the know of what regions have to offer.

Read more from the Nov Issue and see Bingely Books in mag.

ATHLEISURE LIST | SUNDAYS NAIL STUDIO

Getting your nails done is like a sanctuary and a place where you can simply zone out and get back to a balanced sense of self. Recently, we went to Sundays Nail Studio that took this mantra to the next level.

Upon entering this Madison Square area studio, you realize that there are a number of neutral palettes which presents a sense of calm, there are books that allow you to have moments of introspection and the way that things are seamlessly moved is not distracting as you enjoy your treatment. 

You can enjoy having a glass of wine, water, tea or a pressed juice whether you're having a manicure or a pedicure. We enjoyed being able to have headsets provided to us as we enjoyed moments of meditation via Inscape (they're in bite-sized sessions which you can find whatever suits you) as well as having a selection of polishes to choose from their own line! It is worth noting that their in house line (same name) is 10-Free, nontoxic natural nail care products. Their commitment to the health and safety of their employees and customers is an essential compoenent of what makes this salon so great.

The entire studio is known as a place where after your treatment, you can continue to relax downstairs or upstairs to reflect or continue your meditation. Other interesting items worth noting is that you can enjoy a massage.

The ethos of Sundays is based in wellness, confidence and simplicity. This extends to events that take place at the salon which includes a book club, trunk shows and more. It's a place that really fosters and empowers those that come from a body, mind and soul perspective. Make sure you keep an eye on their website for upcoming events as well as additional packages that are offered as we think it's a great place to enjoy with groups as well as to pop in during your lunch break or any "me moments" that you're looking to take for yourself.

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SUNDAYS NAIL STUDIO

51 E 25th St NY, NY 10010

Read more from the May Issue and read Athleisure List | Sundays Nail Studio in mag

MOTHER'S DAY GIFT GUIDE

Your mom and mother figures are meant to be honored every day; however, Mother's Day is a great way to pull out the stops and we have some items that we feel are perfect to give her!  

| STOKKE® My Carrier | NOT YOUR MOM'S Apple Pie Beer | PULSE™ Personal Lubricant  Warmer + Dispensary | LOVE BUDS His and Hers Earbuds |  VINEBOX Memership Wine | TRILOGY Certified Organic Rosehip Oil | MONTELLE Gatsby at Midnight Plunge Bra + Thong | PARROT POT Self Watering Smart Pot |  

Read more from Athleisure Mag and see the Mother's Day Gift Guide in Mag

GET WEEKEND READY | BAR MOGA

The days are longer, the weather is better and now you need to have the next bar on your list for upcoming happy hour, after work drinks and beyond. We suggest Bar Moga, which opens officially today! Moga is the Japanese version of flappers here in America. These stylish women were known to follow western fashion and lifestyles that existed in the 1920's. Much like in the states, they were sexually liberated as well as financially and emotionally independent women who loved jazz!

Across from Miss Lily's (if you have not gone here, then you need to add this Jamaican spot to your list) this east meets west bar as paintings inspired by moga, parchment screens, copper ceilings and ample seating. Drink wise, beverages are handled by a former Milk and Honey employee and a SakaMai chef has the kitchen covered.

While consuming, you can rest easy knowing that the Fempire is real here. The beverage director and head bartender are bot women. The wine list is sourced from all-female winemakers and a portion of the proceeds from one drink are donated to the ACLU.

Get ready for long nights here!

PHOTO COURTESY | Oleg March

WIN THIS | 2 VIP TICKETS TO THIS WEEKEND'S COCHON555

COCHON555 - SUN. 01.29.17

As we close the first month of the new year, we're excited to share edible news from our friends at Cochon555 who are kicking off an epic weekend full of creative food, artisanal wines and spirits, and heritage breed pork. You can suopport a good cause and attend one of the the country’s most talked about culinary events! Mark your calendar for Cochon555 which returns to NYC on January 29th at Weylin in Brooklyn! The event features five of New York City’s best chefs cooking five whole, heritage breed pigs in a friendly competition for a cause.

The 5 chefs who will participate this weekend are: Nicole Gajadhar of Saxon + Parole, Greg Baxtrom of Olmsted, Ryan Bartlow of Quality Eats, Aaron Hoskins of Birds & Bubbles, and Christopher Szyjka of Chefs Club by Food and Wine. Two notable butchers, Erika Nakamura and Jocelyn Guest round out a stellar lineup. In addition, there are two satellite competitions, the Somm Smackdown (wine/pig matching) and Punch Kings (barkeeps facing off in whole-bottle cocktail tilt).

We are going to be there and you should too! General Admission tickets are only $125 for this all-inclusive feast, VIP is $200 and gets you an entire extra hour of great eats. Grab tickets now for Cochon555 New Pork City here. Athleisure Mag is giving away 2 VIP tickets which you can enter to win (read below to find out how to enter) now through this Friday, Jan 27th at noon EST. This will give you 3.5 hours to enjoy Cochon555 this Sunday!

For those who truly want to have an epic weekend of Cochon555, you can enjoy a charity dinner taking place on Saturday.

COCHON555 - SAT. 01.28.17

Those looking to make a weekend of it don’t need to wait until Sunday, as there is an opportunity to attend an exclusive charity dinner experience the night before the big event. On Saturday, Saxon + Parole are hosting a Chef’s Course dinner called BESPOKE: An Evening of Culinary Modernity, featuring host Chef Brad Farmerie of Public, and will co-feature Michelin-Star Chef Matt Lambert of Musket Room and Scandinavian talent Chef Mads Refslund (ex. Noma and Acme), with 100% of the proceeds going to benefit Piggy Bank, a Missouri farm-in-the-making that will gift free heritage breed pig genetics to family farms in need. For an in-depth look at the Cochon555 movement, a series of stunning videos and tickets to these must-do culinary experiences, please visit the site.

Weylin 
175 Broadway
Brooklyn, NY 11211

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General Admission 
01.29.17
5PM - 7:30PM (EST)

VIP
01.29.17
4PM - 7:30PM (EST)

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ENTER TO WIN 2 VIP TICKETS

You can enter by Following us on @AthleisureMag on Twitter!

FOLLOW and RETWeet us as we will select a winner on Friday, January 27th at noon. One winner will receive 2 VIP tickets for this fun food event in brooklyn for Cochon555 on Sunday, january 29th. but you must be 21+ in order to win!