UNSTOPPABLE | RASHEE RICE

We're few months out from the NFL being back, and athletes across the league are putting in the work to be ready for the upcoming season as they look at how they will achieve their goals individually as well as on their teams. With that in mind, we're excited to have LVIII Super Bowl Champion Rashee Rice of the Kansas City Chiefs as this month's cover star!

We sit down with him to talk about his love for the game, what it's like playing his position, being on the Chiefs, playing for this team, looking at the season ahead, and what he does entrepreneurially as well as philanthropically off the field!

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

RASHEE RICE: When I was about five years old, I played for my local community team in Philly called the Island Eagles.

AM: When did you realize that you wanted to play football professionally?

RR: I realized I wanted to play professionally when I got my first college offer. It was

like a testament to me - getting a full ride scholarship showed me that I was good enough, and I felt like I could take it even further.

AM: What can you tell us about being a Wide Receiver?

RR: I think the number one thing is that all eyes are always on you. It’s always you versus the man in front of you. So, you get a lot of one-on-one opportunities to prove yourself. You have to make the most of every opportunity you get when the ball's coming your way.

AM: What does it mean to you to play for the Kansas City Chiefs?

RR: It means everything to me. I have the best quarterback in the NFL, the best tightend, and the right guys around me. I also have the best coach - someone I looked up to as a kid growing up in Philly and an Eagles fan. I love playing for KC because the city doesn’t have a NBA team , so we are all they got to represent the city right now and I really enjoy that. We love that and we continue to embrace that.

AM: You played at SMU and had an amazing rookie season which culminated in a Super Bowl ring! What can you tell us about your football career and what the first year meant to you?

RR: I can tell you it wasn’t easy. It took a while for me to get situated and comfortable with who I wanted to surround myself with on the team and learn from. It was a grind - it was the longest season I have ever experienced, transitioning from college to the NFL. Dealing with the transition and training was hard, but paid off.

AM: You're entering your 2nd year in the NFL with this team, what are you looking forward to?

RR: I’m looking forward to competing and showing the the world that I am one of the top receivers in the NFL.

AM: What is it like playing with Patrick Mahomes II as well as other members from this championship caliber team and what have you learned from them?

RR: Playing with Pat and the rest of the guys has been amazing. They already had that championship mindset that I wanted to learn from. So coming in, working and being able to be around them showed me I am capable of being a champion - all I have to do is follow their lead.

AM: What are 3 workouts that you do to optimize yourself in the sport that would be great for our community who are interested in adding items to their routines?

RR: Ladder drills – These help keep your feet quick and ready.

Catching tennis balls – The smaller ball forces you to focus on the catch, improving hand-eye coordination.

Conditioning – Running and endurance training help me stay in shape and prepare for any route I have to run.

AM: What have the past few months been like for you as you have been preparing for your second season?

RR: I’ve been focusing on by making sure my body and mindset are where they need to be. I have been focusing on my training and workouts, also spending time with my close family and friends.

AM: With the 2025 season coming up, what can you tell us about what game day is like for you in terms of things that you do on Sunday ahead of hitting the field and what you do after finishing your game?

RR: On game day, I wake up and pray, then start to get ready to head to the stadium,

depending on game time. When I get there I usually have some type of meeting or walkthrough. Overall, game day is a relaxed day for me. The most important thing for me is music – it’s everything. I listen to music all day getting my mindset right before hitting the field.

AM: Outside of the game, how do you take time for yourself when you're not training, preparing for the next game etc?

RR: I really love being in the crib and I love watching movies. My perfect day off is sitting on the couch, having some good food and watching a good movie.

AM: Tell us about Sun Walker, your clothing line!

RR: Sun Walker is my passion outside of football. It’s my clothing line that I recently dropped, that symbolizes my life. The sun represents the spotlight, and the Sun Walker represents me - everything I have overcome and will continue to overcome.

It reflects my journey and the transition of becoming the person I always hoped to be.

AM: How do you give back philanthropically?

RR: I do a lot for my community, I try to give back to every city that has been a part of my journey thus far. This past season, I held a Thanksgiving Drive for the families of Kansas City. I held a Christmas Drive for the children of Big Brother, Big Sister of Dallas. We were able to take them shopping at Target for some gifts. In April, I’m having an event for the kids of North Richland Hills, the city where I went to middle school and high school, to come out and have fun. In May, I’ll be having a free football camp in Dallas/Fort Worth, the city I attended college. So, I’m definitely doing some things to give back and going to continue to do some more initiatives in the future.

IG @doub11e_r

PHOTOGRAPHY CREDITS | FRONT + BACK COVER, PG 17 - 21 AFTR-DRK | PG 24 Scott Winters/Icon Sportswire | PG 26 + 28 Rashee Rice | PG 26 Rich von Biberstein/Icon Sportswire |

Read the MAR ISSUE #111 of Athleisure Mag and see UNSTOPPABLE | Rashee Rice in mag.

MGM+ GODFATHER OF HARLEM | RETURN TO HARLEM

We have been fans of Godfather of Harlem since the first episode premiered in 2019. This historical fiction brings an array of iconic figures in the 60s from Ellsworth "Bumpy" Jackson (Forest Whitaker), Malcolm X (Nigél Thatch/Jason Alan Carvell), Vincent "Chin" Gigante (Vincent D'Onofrio), Rev Adam Clayton Powell Jr (Giancarlo Esposito), Joeseph Colombo (Michael Raymond-James), and more. We get to see Harlem during a pivotal time in American history while also understanding how communities navigated various topics of the time.

We sat down with Creator, Executive Prodducer and writer Chris Brancato (Narcos, Narcos: Mexico, Hotel Cocaine) to talk about the show, its intracicies, and what to expect from S4 launching April 13th on MGM+.

ATHLEISURE MAG: Chris it is so good to see you again! I had the pleasure of interviewing you a few months back for Hotel Cocaine which I loved and I told you then that I love Godfather of Harlem as well. So it’s so great to connect with you again!

What drew you to create Godfather of Harlem. It’s incredible prestige TV, it’s always great to see the depth of characters, dynamics, and interactions!

CB: First of all, that’s entirely due to my friend Paul Eckstein (First Wave, Narcos, Law & Order: Criminal Intent) who passed last year. He was my best friend and Paul told me about Bumpy Johnson who put his grandmother through secretarial school. He told me that Bumpy was this gangster/philanthropist in Harlem and over the course of time, we developed several projects – the movie Hoodlum in the 90s with Laurence Fishburne (What's Love Got To Do With It, The Matrix franchise, John Wick franchise) playing Bumpy in the 1930s and then 20 years later, Markuann Smith (King of Paper Chasin', The Hit Boys Redemption, The Realtor) and Jim Acheson (Numb3rs, For the People, By Whatever Means Necessary: The Times of Godfather of Harlem) producers came to me and Paul and said are you interested in doing Bumpy in the 60's?

Ultimately we decided yes – let’s do it. They were bringing Forest Whitaker (The Last King of Scotland, Southpaw, Black Panther) to the table. So lo and behold, we develop the show Paul and I and there you have it! Godfather of Harlem which we wanted to make it different in the way that we sought to do that was that Bumpy and Malcolm X were friends. So the friendship and the ability to explore both gangsterism and also the Civil Rights Movement was something that we felt was going to give us a fresh angle.

AM: It’s amazing because as you’re watching it, it’s like you have 80 onions that are all unlayering. You have these iconic people from so many sociodemographic areas layered in – it’s truly amazing. The styling of the show, the setting – what do you love most about it?

CB: I think that I love most about it is the actors that we have brought to the table. In other words, when you have Forest Whitaker playing the lead role, that’s when you can get a Vincent D’Onofrio (Law & Order: Criminal Intent, Daredevil series, Daredevil: Born Again series), a Giancarlo Esposito (Breaking Bad, The Mandalorian, The Residence) etc. etc. Watching these people – obviously writing this show, is difficult to blend all of these historical characters into this story, but then watching the actors make it come to life is my greatest pleasure!

So I love editing the episodes because I’m looking at the footage of the actors and the work that they have done.

AM: What should we keep an eye out for in S4?

CB: S4 is explosive if I do say so myself! We’ve got Frank Lucas coming to town straight off the bus to basically challenge Bumpy Johnson before they end up becoming pals. Then, Bumpy’s daughter Elise (Antoinette Crow-Legacy) joins the Black Panther movement in the wake of Malcom’s death and Bumpy isn’t too cool with that! He supports what the Panthers are doing, but not so much his daughter doing it!

AM: Right!

CB: So that’s going to create some friction! So we feel like we have 2 driving story lines this year. The introduction of Frank Lucas and Bumpy’s continued fight against the Italians and then on the Civil Rights side, we have Elise joining the Panthers and participating in their actions!

AM: We truly appreciate you taking the time! It’s an incredible show and anytime your name is on a project, it’s going to be amazing!

CB: Thank you! I appreciate that!

IG @cbrancato86

@godfatherofharlem

@mgmplus

After chatting with Chris Brancato, we wanted to speak with the cast. We started by talking with Rome Flynn (How To Get Away with Murder, Grey's Anatomy, Chicago Fire) who is joining the cast as Frank Lucas. We wanted to know what he enjoys about this series, what it's like to play this notable figure, and what he hopes fans will walk away with after seeing this season.

ATHLEISURE MAG: We have been fans of yours since How To Get Away with Murder so it’s so nice to talk with you today!

ROME FLYNN: It’s nice to talk with you.

AM: What drew you to Godfather or Harlem?

RF: I mean, I couldn’t find a reason not to! It was a lot of positives you know - working with Forest Whitaker was at the top of the list and then working with Chris Brancato because I knew his work from Narcos and also just being a fan of the show in general. I was like, to be on a show like this would be a dream as an actor.

AM: You’re playing Frank Lucas which is amazing and exciting. How did you approach playing him?

RF: Yeah, it’s a different process to playing someone who lived and breathed on this Earth and left an impact whether it’s good or bad. There was a heavy sense of responsibility, care, and just an attention to detail on discovering who Frank was and trying not to necessarily imitate who he was but finding his essence and bringing that which was extremely important to me because I don’t think that we have seen a version of him like this.

I was afforded an amazing opportunity to play a character that people know, good or bad – we’ll see.

AM: What did you enjoy about playing him, bringing him to life, making him your own especially because regardless of what you know about him, if you think about American Gangster for example – there is that version of Frank Lucas. So it’s exciting to see it and what did you like about doing that?

RF: Yeah, I got to step into the shoes of a man who was equally charming, but also cutthroat and also unpredictable and dangerous. He was also troubled too. As an actor, you want to play a character who is fully dimensional and is carrying a lot of baggage, trauma, and who is still struggling with their purpose and why they are where they are in life. That’s just really fun and rich to play.

It wasn’t just about being a gangster or playing someone who is put in those situations. It was about playing a man who is navigating his life who is in these situations and trying to find the commonalities with a person like this.

AM: What do you want fans to walk away from after seeing S4 and getting to see Frank Lucas and his interactions and dynamics with everyone else this season?

RF: I just hope that the moment that the season is done that the people are clamoring for another one! That’s how I felt just being a fan of the show too! But yeah, I think that there is still so much story to be told. You guys when you love this show, you should talk about it and share it! There is no other show on TV like it that has this sort of historical precedence and is really honoring the details and honoring people during that time. We’ve got to keep this show going! We have to make sure that people see this show because it’s important.

IG @romeflynn

We were excited to sit down with Lucy Fry (Wolf Creek, Mr. Church, Bright) and Michael Raymond James (True Blood, Jack Reacher, See) who plays Stella Gigante and Joseph Colombo respectfully. Lucy has been in the world of Godfather of Harlem since the inaugural season and Michael came into this series during S3. As they have a number of scenes together, we wanted to know more about how they came to the show, what they love about it and more.

ATHLEISURE MAG: It’s so great to connect with you guys as I’m a fan of your work as well as the show!

What drew you guys to want to be part of Godfather of Harlem?

LF: When I first read the script, I guess I really wanted to get into the world of the 60s, gangsters in NY, I thought it was really cool. I'm a fan of Forest Whitaker, so I was really excited to be able to work with him. Yeah that was about 6 yars ago when I first joined. My reasons for loving it have continued to evolve over the seasons, but that was the initial impulse.

MRJ: Yeah, for me, when I got the offer, and when I heard that Forest had asked for me, you know when Forest Whitaker says that he wants to work with you, run you don’t walk. For me, it was kind of a no-brainer.

and when I heard that Forest had asked for me, you know when Forest Whitaker says that he wants to work with you, run you don’t walk. For me, it was kind of a no-brainer.

AM: Obviously you guys play Stella Gigante and Joseph Colombo. How do you approach playing these characters?

LF: I guess there is a mixture of reality and fiction for me anyway with both of us as the story is inspired by real events, but it’s fiction and Stella is a fictional character. So I approached it by looking at the context of the time and the world of NY in the 60s and the gangs and reading the Chin’s – one of his kids actual autobiographies. But then finding the things that are personal to me to fill the fictional world with.

MRJ: You know, Joe Colombo, was a real person and there is an element of – you want to be sort of respectful of that and stay honest to some of that. But, we are doing a show that is historical fiction as Lucy talked about and so it really is all about the material. As an actor, you get the material, you break down that material as opposed to me having to do an impersonation of Joe Colombo. We’re creating a whole new Joe Colombo and Stella Gigante based on the pages that we get.

AM: What have you loved about playing these characters and bringing them to life?

LF: I’ve really loved Stella’s journey over the 4 seasons. She’s really come into herself and grown into a woman that is hungry for power and manipulating the men around her and playing the game that she has learned from her father (Chin Gigante played by Vincent D’Onofrio). It’s been really fun to go from pushing her father away and having all of these romance things to someone who is taking power for herself.

I think that her relationship with Colombo is very informative in that development.

MRJ: Playing the game as Lucy said is really fun and there’s so much nuance and so much in between the lines where it’s not really just the words that you say. It’s the 4 moves ahead that you’re kind of playing. It’s like 3-Dimensional chess with every script. So that’s always fun to play things where there is a lot of nuance and subtext to kind of put your shoulder behind.

LF: I think that the gang world, it kind of gives you a lot more subtext than most genres.

AM: Right.

MRJ: Right.

LF: Because it’s like are they going to kill me? Aren’t they going to kill me? It’s kind of like a constant subtext ha!

MRJ: Ha – but also the people man! Lucy and I show up on set and it’s giggles immediately and sometimes it’s hard to break free from that, but what’s always fun is that the giggles are always just underneath.

LF: Right

MRJ: And you see it come out a little bit in the work. Just a little bit – like holding back laughs and it’s a very serious scene where we’re talking about murder.

LF: It’s quite fun and you can tell that our characters really enjoy the game!

IG @lstowell

@gabehonig

PHOTOGRAPHY CREDITS | MGM+/The Godfather of Harlem

Read the MAR ISSUE #111 of Athleisure Mag and see MGM+ GODFATHER OF HARLEM | Return to Harlem in mag.

BBQ BEACH BITES WITH BRIANNA COPE

We love checking in with those that we may have learned about in a previous interview. Back in our AUG ISSUE #92, we had the pleasure of interviewing the Creator and Executive Producer of Prime Video's Surf Girls Hawai'i, Monica Medellin who introduced us to 4 surfers that we were able to watch navigating their careers and growing up. One of the surfers featured was pro surfer Brianna Cope.

We wanted to sit down to find out more about Brianna's love for the ocean, how it fuels her, competing, and how she continues to stay fit outside of surfing. With a passion for cooking, we also wanted to hear about how beach and barbecues are the perfect compliment and how she's able to make amazing meals in a portable way!

ATHLEISURE MAG: We're so excited to be chatting with you. We actually first became aware of you when we interviewed Monica Medellin (Red Bull: Making History: Women Free Ride, Teahupo’o Surf Camp: Road to Paris 2024, LA28 Stories: Black Surf) who was the Creator and Executive Producer for Surf Girls Hawai’i.

BRIANNA COPE: Yeah Surf Girls!

AM: So what was your first memory of surfing and when did you fall in love with it?

BC: Oh, this is like, one of my favorite parts to talk about just because I feel like it just was the best moment of my life, I was actually born with a small hand. So, I started surfing at 3 or 4 years old, and that first wave, you know, you fall down, and it's the best thing because you're like, I just can't wait to do it again, right?

AM: Yeah.

BC: I’ve done so many other sports like, you fall down - ice skating or skateboarding. You're like, eh I don’t know if I want to do that again.

AM: Right.

BC: But in surfing, for me, there is this thrill and that excitement! That connection with something so much bigger than us, like the ocean was really cool for me.

AM: Wow!

When did you realize that you wanted to do it professionally?

BC: Probably the next day. I know that it was a really, really young age. That was my calling in life and the connection that I had with the ocean was much deeper, like, I just felt so much more relaxed when I was in the ocean. Like, you know, when people go and surf sometimes, they're like, oh, I feel nervous, right? The water for me was so healing, and I knew at a really young age. I want to say like when I was really younger, I knew I wanted to be a pro surfer.

AM: That's amazing.

About Surf Girls Hawai’i, what made you want to be a part of that show?

BC: I think for me, wanting to be a part of Surf Girls Hawai’i for Hello Sunshine was about women’s empowerment, right?

Like in sports, we are always told to be better than the other person, or to beat them. Don't get me wrong, I'm very competitive, but I think there's something more powerful to like living in the moment and supporting each other and uplifting instead of tearing each other down, so that's exactly why. A lot of my friends are on the show, so it was really fun.

AM: I mean, it was so fun to watch and we just loved digging into the sport more and seeing the dynamics between you.

When is the surfing season and how has it been going so far for you?

BC: So, the surfing season, thankfully, we get to surf year round, especially living in Hawaii! We have amazing waves. The competitive surf season starts in June this year, and it goes until the end of the year, because of the late start.

The CT starts in January, but the Challenger Series starts a little later. So, in the meantime, I'm competing in a couple races, which is super fun.

AM: Nice.

BC: I love it more for the mental challenge and it’s second nature for me. But, I'm getting ready to run 410 miles in a relay race known as The Speed Project from LA to Vegas with some friends. So that’s a really fun push, and I feel like it translates into my surfing of wanting to push in bigger waves and stuff.

AM: Can’t even imagine, but that sounds fantastic!

What do you consider to be your superpower in terms of when you're surfing?

BC: Oh, I think, for me, it's the connection with the ocean. I just feel like I have a really good read on it, and that's my superpower. I feel like it's the thing I'm most connected to in the world, like when my friends go and hike and they say that they feel so grounded, I never feel that I feel very grounded in the ocean, I think. For me, it's the connection I have to the ocean.

AM: Honestly, you have such a peaceful Vibe.

BC: Ha! It’s crazy because I was in a rush to get on here and I was all stressed!

AM: Well just listening to you – love this Vibe. We need this around us, a lot more!

BC: Call me anytime.

AM: So obviously you love the water and surfing is such a great way to stay in shape. What are three workouts that you do outside of, you know, surfing, or, or in the ocean in general that keeps you in shape because our readers always like knowing what can we add into our routines?

BC: For sure. I think for me, I'm big into strength working out. So, like, I do a lot of rotation movements. I do a lot of squats to build the strength in my lower body and of course, I’m really into running right now. I just love that more for the exertion because you're running for a certain amount of time. Surfing is so quick. You catch a wave, then you're back out there. There is a lot of sitting, so I feel like running really helps. I like to swim, but I am a bad swimmer. My form isn’t great ha – but swimming is really fun for me, too.

AM: How do you take time for yourself when you need a reset?

BC: That's a great question because I love to just go go go, like, if I could, I would go 24/7!

AM: Same.

BC: You just want to take over.

AM: Yep.

BC: Whatever you can do is great. Meditation is really big for me. I love starting my morning off with that and like, for me, I need to have that, like, even if it's 5-10 minutes in the morning to, like, set my day up. That's important. And just like, honestly, listening to my body, I'm not the best at doing it.

AM: Same.

BC: I feel that my glutes are a little sore, but I’ll think to myself that I should still go run. You know, taking that time, in a sauna or in a cold plunge every day, I think that's really helpful.

AM: Well, when you think about going to the beach, here in New York we do have our beaches and obviously, we think about beach activities, but we also think about, barbecuing, and various foods when it comes to the beach. Do you enjoy cooking and what do you love making?

BC: I love to cook! That's actually how I feel like I cannot be on my phone. I'm super present. You're just like in the flow, and it's my favorite thing to do. I actually grew up watching my grandma cook, and then I just took on that tradition myself, but in Hawaii it’s super normal to have beach barbecues, right? You are gonna go down the beach and somebody's gonna be barbecuing or somebody's gonna be cooking on the beach. It’s so normal for me, and when Gozney made this new oven, I was like this is perfect for whether I'm on the beach or if I want to do it after a hike. It's also really light, because like sometimes, you don't really want to start a fire from scratch. I might starve if I do that. But it’s super easy and growing up on an island that was so second nature for us.

AM: And how did the partnership happen because it seems like it’s such a natural synergy.

BC: I slid into Tom Gozney's DMs, the owner of Gozney.

AM: Nice!

BC: I told him I was a huge fan of everything that they were doing. I freaking love to cook. I literally made steak on the Gozney last night.

AM: Oh wow!

BC: You can make so many things on the Gozney.

AM: Nice! We like a multi-purpose situation.

BC: As much as I would like to eat pizza every single day, sometimes I gotta switch it up, right? I like to make food, and so when I saw everything that they were doing, I was like, this is so cool. It's so adventurous, it's not like the typical fine dining. Like, I don't know how to plate my plate like that. But I love to cook and I like having my oven and having a perfect pizza in your house is amazing.

AM: I mean, that must be amazing - now knowing that you put a whole steak in there, you can make all these things and be virtually anywhere to create these dishes.

BC: Yeah, actually. When we were doing the shoot for the Tread and we had pizza on the beach, and it was super fun, but then we took it the next day, and I actually tried to make a steak on the beach and it was pretty cool.

I love to just cook and to be able to hang out with your friends. I feel like on the beach, it’s such a great place to do it and to enjoy it!

AM: What does this partnership look like in terms of what we will see you doing with Gozney?

BC: Hopefully more adventure stuff. I mean, they're so fun to work with. It's like they let me, do you know kind of whatever I want in the content space. It's so nice to just be able to like express how I use the oven. It's been a long partnership and they're awesome.

AM: Are there any upcoming projects that we should keep an eye out for? I know that you're going into competitions, and we have this great season ahead.

BC: I mean, I think there's always things coming out. I'm pretty sporadic, too. I'm always like I have a calendar, but I never really look at it.

AM: Wow!

BC: Staying tuned on Instagram is probably the best way to keep up for sure.

IG @briannacope

PHOTOGRAPHY COURTESY | Gozney Ambassador Brianna Cope | 63MIX ROUTIN3S Brianna Cope/IG |

Read the MAR ISSUE #111 of Athleisure Mag and see BBQ BEACH BITES WITH BRIANNA COPE in mag.

SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS

Last month we went to Ludlow House to screen Allbirds' series Cards on the Table hosted by and created in collaboration with Stanley Tucci (The Devil Wears Prada, The Hunger Games franchise, Conclave) as well as to enjoy a lovely dinner and to keep the conversation going. This series includes conversations with fashion designer Tan France, F1 racer Carlos Sainz, Henry Golding (Crazy Rich Asians, The Gentlemen, A Simple Favor), Molly Ringwald (The Breakfast Club, Pretty in Pink, The Bear), Sophie Turner (Game of Thrones, Dark Phoenix, The Staircase), and physicists Brian Cox to name a few. The series was developed by Allbirds in partnership with OBB Pictures and SALT Productions.

We enjoyed the vibe of the series, the dinner and the conversation and wanted to find out more about this lifestyle shoe brand by chatting with the companies' CMO, Kelly Olmstead. We talk about shoes, why it started, the thought behind this series which you can watch on Rolling Stones' YouTube channel, and why they wanted to present the brand in this way.

ATHLEISURE MAG: Can you tell us about your background and what drew you to joining Allbirds?

KELLY OLMSTEAD: Having been in the industry for years, I remember Allbirds first showed up on my radar—and as part of a big industry leader like Adidas, wondering if this small company from San Francisco could really shake up the footwear industry like they claimed. Could they actually do things better, in a better way? When I eventually joined Allbirds, that same scrappy, counterculture spirit was still alive and well—and that’s what pulled me in. It was a chance to rethink the way things had always been done. Back then, I saw the potential for this brand to change the footwear industry for the better. And today, I still do.

AM: Tell us about Allbirds, the first product that they launched and their ethos.

KO: Allbirds was founded in 2015, and since day one, we’ve been deeply committed day one, we've been deeply committed

to drawing inspiration from nature to make better since day one, we’ve been deeply commit make better things in a better way. That philosophy inspired our first product, the Wool Runner, the style that put the business on the map and is still known today for its incredible comfort and simple aesthetic. Today, that same philosophy still rings true. We design our products to be materially different by turning away from convention toward nature’s inspiration.

AM: As a CMO at Allbirds, what is your day-to-day like with the brand?

KO: Our business is focused on three main priorities: making great product, delivering great customer experiences, and telling great stories. In my role, I’m especially focused on that last piece of the equation–and that’s where our brand platform Allbirds by Nature came into play. We introduced Allbirds by Nature last year, which has opened up an enormous opportunity to engage with people on a wide range of topics that are important to us. It’s been an awesome few months really exploring the different dimensions that platform allows with my team, celebrating how we take inspiration from Mother Nature and human nature to make better things in a better way.

AM: What does Allbirds by Nature mean?

KO: Since day one, we’ve been deeply inspired by nature: Mother Nature, the ultimate innovator; and equally, human nature–our consumer’s needs and commonalities. Allbirds by Nature reflects that. Everything originates by observing the world around us, which influences everything from the materials we use in our products, to the stories we tell in our marketing.

AM: Can you talk a bit about the design aesthetic of the shoes and what are 3 products from the men's line and 3 from the women's line that are a must-have as we build our collection?

KO: I’d say Allbirds is widely known for our marriage of natural materials and textiles with sleek, simple, modern design. But we’re widely loved for how comfortable our products are. Aesthetic can be more subjective, whereas comfort is universal, and that’s why comfort is paramount to our product design and development process. There really is a shoe for every foot, but to list just a few of our fan-favorite styles: the Tree Runner Go, Wool Runner Go, and Tree Dasher 2s are consistent best-sellers in both men’s and women’s.

We’ve got an incredible design team led by Adrian Nyman, our Chief Design Officer, and Jason Israel, our VP of Design. They've got a team stacked with incredible talent, including industry experts in materials and color. Later this year, we’re delivering an even more robust product line with fresh silhouettes and material executions, which we’re really excited about.

AM: We had the pleasure of attending your recent event in NYC for the Stanley Tucci X Allbirds Cards on the Table Event at Ludlow House. Can you tell us about the campaign, why Stanley Tucci was a great fit as well as including Dr. Orna Guralnik, and why Allbirds wanted to create this?

KO: At the core, the impetus for Cards On The Table was a desire to make meaningful content that brought to life our brand values and beliefs. One of our core values is to Live Curiously, and it’s that quality that we kept coming back to. The concept of a dream dinner party gained traction quickly, because there’s something about gathering around a table that feels ripe for curiosity, conversation, and authentic connection. In each of the four episodes from the series, we’re bringing together people who inspire us and embody our ethos in different and powerful ways–either with an inquisitive spirit, unconventional approaches to their work, or unique stories of success from those who challenge the status quo.

Stanley was the one and only person weconsidered as our host. Not only is he respected and beloved for his influence in entertainment, fashion, and food, but he embodies curiosity, taste, consideration, individuality, and authenticity. He’s the ultimate articulation of who we imagine the Allbirds consumer to be, and really, the ultimate host. Who wouldn’t want to be at Stanley’s table?

Dr. Orna Guralnik’s expertise was critical to adding weight to the series concept, driving compelling conversations and meaningful connections. I can’t overstate just how important her influence was in crafting the discussion cards, which drive the discussion in each episode. With those prompts in hand, we were able to cook up really exciting, entertaining, and unexpected conversations that uncovered common threads between our guests and encouraged authentic connection.

We’re always exploring new ways to connect with our audience. We know people increasingly seek out brands that share their values and offer more than just a product–people don’t want to be sold to constantly. People want to see content that’s entertaining, inspiring, and adds value to their daily lives. We’re eager to see how people respond to this series, because it’s a reflection of what we believe and value, and we’re hopeful it will resonate with people far and wide.

AM: Will you continue to do this series?

KO: We’re hopeful that this series concept will be compelling and resonant for a wide audience, and we’re excited to see how viewers respond as the remaining episodes drop throughout the month. The natural world and human nature are really a limitless source of inspiration, and we’ve just scratched the surface of where this exploration could lead.

AM: What did you learn the most from doing this series?

KO: We’re always exploring new ways to connect with our audience. We know people increasingly seek out brands that share their values and offer more than just a product–people don’t want to be sold to constantly. The initial response to the series has affirmed that, and it’s been so encouraging and fulfilling to see people connect with the series, the talent, and even with one another in the comments. People are asking for more, and that’s the best result as a storyteller and marketer.

But even more broadly speaking, on a human level, this series reminded me of the joy that comes from human connection. Our hope is that Cards On The Table not only paints a picture of our brand’s beliefs and personality, but inspires people to approach life with renewed curiosity and desire for connection. We want everyone to be reminded of the power of community, and to feel encouraged to connect through the shared qualities that make us human.

AM: Are there any new launches coming out that we should keep an eye out for?

KO: Absolutely–nothing I can tease out quite yet, but we have some pretty fantastic products coming this year that we’re unbelievably excited to bring out into the world.

IG @allbirds

PHOTOS COURTESY | Matt Holyoak

Read the MAR ISSUE #111 of Athleisure Mag and see SPRINGING AHEAD | Kelly Olmstead CMO Allbirds in mag.

THE SPICE OF LIFE | CHEF MANEET CHAUHAN

When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!

We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!

ATHLEISURE MAG: What was the dish that made you realize that you loved food?

CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.

AM: What was the first dish that you remember cooking?

CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.

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

CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.

AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.

CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.

AM: How would you define your style of cooking?

CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.

AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?

CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.

AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?

CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?

CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.

AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.

CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.

AM: How do you go about deciding what restaurant to open where?

CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.

AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?

CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.

AM: What is the creation process for you with your cookbooks and are there plans for releasing another?

CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!

AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?

CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.

AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?

CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.

AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?

CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!

AM: When you were competing in this show, was there a chef that you looked forward to going up against?

CHEF MC: I have realized the toughest person I can go up against is me myself.

AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?

CHEF MC: If I get the opportunity, why not!

AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?

CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.

AM: How do you balance having a successful career while also having a family and being a mother?

CHEF MC: Balance is a myth. You just make the best of whatever you are doing.

AM: Are there any projects that we should keep an eye out for that you would like to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.

IG @maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |

Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.

THE BENEFITS OF EASTER YOGA RETREATS

Easter isn’t just about chocolate eggs and family gatherings—it’s also the perfect time to pause, reflect, and rejuvenate. If you’re craving a break that nourishes your mind, body, and soul, an Easter yoga retreat might be exactly what you need.

Imagine waking up to birdsong, breathing in fresh spring air, and moving through sunlit yoga classes before enjoying wholesome meals with like-minded people. Sounds dreamy, right?

Keep on reading to learn more about the key benefits of joining an Easter yoga retreat—and why this could be your most memorable meditation experience and transformative holiday yet.

1. You will Escape Daily Stress and Reconnect with Yourself

Daily life moves fast. Between work, responsibilities, and digital distractions, it’s easy to feel overwhelmed. Easter yoga retreats give you a full reset—highly-rated organizers allow participants like yourself an opportunity to be away from their screens, to-do lists, and daily chaos.

Instead of rushing through your morning, you’ll start each day with intention. Guided meditations, mindful breathing, and gentle yoga flows help you slow down and listen to your body. You’ll leave feeling lighter, clearer, and more centered after each yoga class.

2. You will Deepen Your Yoga Practice in a Supportive Environment

Whether you’re a beginner or a seasoned yogi, retreats offer focused time to refine your practice. With expert instructors guiding you, you’ll explore new poses, improve alignment, and maybe even try styles you’ve never done before (hello, aerial yoga or sound bath sessions!).

Without the distractions of home, you’ll build strength, flexibility, and mindfulness faster than in a regular weekly class from your regular yoga teacher back home. Plus, the group energy keeps you motivated—no skipping sessions here!

3. You will Detox Digitally and Reconnect with Nature

Most retreats encourage (or even enforce) a digital detox. No opening of email address, no social media posting—just you, your mat, and the natural world.

Many Easter retreats are held in stunning locations—think forest hideaways, beachfront villas, or mountain lodges. Breathing in fresh air, walking barefoot on grass, and soaking up sunshine do wonders for your mood and energy. Indeed, a healthy connection with nature is the ultimate healer.

4. You will Nourish Your Body with Wholesome, Delicious Food

Retreats often include nutritious, plant-based meals designed to fuel your practice and cleanse your system. Forget calorie counting—this is about savoring vibrant, flavorful dishes that make you feel amazing.

You might discover new superfoods, learn mindful eating habits, or even take a cooking workshop. Either way, your body will thank you.

5. You will Meet Like-Minded People and Build Meaningful Connections

Solo traveler? Don’t worry—yoga retreats attract kind, open-hearted people just like you. Shared experiences—whether in group sessions, meals, or hikes—create fast friendships.

You’ll leave with new inspirations, laughter-filled memories, and maybe even lifelong yoga buddies. The sense of community is priceless.

PHOTO CREDIT | Unsplash/Mo

6. You will Align with the Renewal Energy of Easter and Spring

Easter symbolizes rebirth and new beginnings—just like spring. A yoga retreat amplifies this energy, helping you:

• Release old habits that no longer serve you;

• Set powerful intentions for the season ahead; and

• Embrace fresh perspectives with a clear, relaxed mind.

It’s the ultimate way to honor growth and transformation.

7. You will Return Home with Lasting Habits and Tools

Retreats aren’t just a getaway—they’re a launchpad for positive change. Teachers often share practical tools for stress management, better sleep, and mindful living that you can use daily.

You’ll bring home more than just relaxation—you’ll carry forward a renewed sense of balance.

8. You will Experience True Rest without the Guilt

How often do you actually rest without feeling lazy? On a retreat, deep relaxation is part of the program. Nap in a hammock, enjoy a massage, or simply lie in savasana as long as you want.

This isn’t indulgence—it’s necessary recovery. Your nervous system gets a chance to reset, leaving you refreshed (not drained) like a typical vacation might.

9. You will Support Local Communities and Sustainable Travel

Many retreats prioritize eco-friendly practices and work with local guides, chefs, and artisans. By joining, you’re often supporting small businesses and sustainable tourism—a win for everyone.

10. You will Create Memories that Outlast any Material Gift

Instead of another Easter spent the same way, why not give yourself an experience? The inner peace, joy, and clarity you gain from a retreat stay with you long after you leave.

Final Thoughts: Is an Easter Yoga Retreat Right for You?

If you’re craving a break that feeds your soul, an Easter yoga retreat could be your answer. It’s more than just yoga—it’s the perfect trip for your whole being.

You’ll return home recharged, inspired, and ready to embrace spring with a fresh mindset. And honestly? That’s better than any chocolate egg.

So, why not make this Easter your most nourishing one yet? Your mind, body, and future self will thank you.

THE ART OF THE SNACK | BURNT ENDS

For this month's The Art of the Snack, we travel to Singapore to Burnt Ends that's full of flavor and has a menu that really showcases BBQ by taking it to the next level. We sat down with Owner/Chef David Pynt to find out more about his culinary journey, what led to the creation of his restaurant, what we can expect when we come in for a great meal , and what is involved in the Burnt Ends universe!

ATHLEISURE MAG: Chef David Pynt, prior to Burnt Ends, can you tell me about your culinary journey, where you trained and kitchens you worked in?

CHEF DAVID PYNT: I grew up in Perth, near Floreat, City Beach, and Scarborough. I studied cooking at TAFE West Coast Institute of Training and worked under Hadleigh Troy at Amusé. But I still craved more, so I moved to Sydney to learn all about cooking and restaurants and hone my skills. Luckily, I got a job as Chef de Partie under Tetsuya Wakuda. That same year, Tetsuya’s was awarded Best Restaurant in Australia and ranked #4 on the list of S. Pellegrino’s World’s 50 Best Restaurants.

Like a kid with sweets, I got a taste and wanted more. So, in 2010, I took a stagiaire at noma, which was the world’s best restaurant at the time. I learnt a lot there and continued on learning when I moved on to Spain.

Growing up, my family had many dinners, gathering around the wood-fired BBQ. My nostalgia and intrigue were piqued when I went to work at Asador Etxebarri with Chef Victor Arguinzoniz, and the penny finally dropped. I loved his kitchens. The custom grills, open fires, and preparation were inspiring.

After my time at Asador Etxebarri, I moved to London, where I learned of the incredible work going on at St John from Chef Fergus Henderson. London was a whirlwind of meeting other chefs, developing my skills and cooking style, and working out what I wanted to do through a few pop-ups.

AM: What led you to want to launch and open Burnt Ends?

CHEF DP: One of the pop-ups I've done was Burnt Enz, where it all really got started. I designed my 4 tonne dual cavity wood burning ovens and elevation grills. It was so much fun; we got DJs in, other Chefs came and collaborated with me. It was a blast, the opportunity came to open Burnt Ends permanently in Singapore, so we moved in 2013 and opened Burnt Ends.

AM: For those that have yet to dine at Burnt Ends, can you tell us about the ambiance and the decor?

CHEF DP: We wanted the restaurant to have a feeling of light airiness that gives way to dark smouldering, where culinary creativity burns at a different intensity. The cavernous room offers ample seating on extra-wide, teak-framed dining chairs, each clad in supple vegetable-dyed leather. A generous Indonesian Suar wood counter runs the length of the open kitchen, the latter anchored by our 4 tonne dual cavity, wood burning ovens. Adjoining the main dining room, through an entrance resembling the appearance of a kitchen-fridge door, is a separate space for wine aficionados, The Wine Cellar is an awe-inspiring showcase of over 2,000 bottles imported from different regions of Australia. From a tasting station positioned within the room, guests can sample a selection of over 500 labels, representing a wide portfolio of artisan Australian wineries, alongside a curated selection of port, champagne, beer and sake all to enjoy in-house or take home. In addition, the experienced sommeliers and beverage team use this unique space to conduct an array of stand-alone activations from Cellar Sessions to corporate and trade wine events.

AM: What are the flavors and spices that we can expect when we come in?

CHEF DP: We have taken inspiration from all over the world, flavours, produce and different combinations, cooked over wood and reimagined through the Burnt Ends Lens.

AM: How is the menu broken out?

CHEF DP: We start with snacks, move on to some sharing dishes, then larger seafood, then main meats and finally desserts

AM: What are 3 appetizers that you suggest that we should try when coming in with friends?

CHEF DP: Smoked Quail Egg and Caviar, the Grissini and Taramasalata and the Beef Marmalade.

AM: What are 3 main dishes that we should have an eye on when we come in to Burnt Ends?

CHEF DP: The King Crab and garlic Brown Butter, Terry Turbot and the 45 Day Dry Aged Blackores OP Rib.

AM: We love ending our meal with a great dessert. What is the one we should try?

CHEF DP: At the moment we are loving the Rum Baba and Roasted Pineapple.

AM: What are 3 cocktails that you suggest that we should try?

CHEF DP: Definately try the Massaman Curry, the Screaming Tomato and the Barrel Aged Sloe Gin Negroni.

AM: Tell us about Burnt Bakery!

CHEF DP: The Burnt Ends Bakery is a bolt on from our Restaurant. We built a woodfired bread oven to bake our sourdough and other items. We also sell our berry tart, lots of doughnuts and coffee that we roast ourselves.

AM: Tell us about Burnt Cellars.

CHEF DP: Burnt Ends Cellars is our platform to import hard to get wines from Australia to Singapore. We primarily use it for the restaurant, but we have opened it up online to give our guests access to these great wines to drink at home!

AM: How did your cookbook, Burnt Ends come about and what can we look forward to when purchasing this book?

CHEF DP: After 10 years at Burnt Ends, we often got asked about our story and how we ended up in Singapore. We also got asked a lot for different recipes and techniques for the dishes we do at the restaurant so people could recreate them at home. You can find everything from a graphic bio from Ryan Inzana outlining our story. Incredible Images from PA Jorgansen capture life at Burnt Ends and also the 70 recipes are included. It has all been put together by Lotta Jorgansen to tell the tale of Burnt Ends, sharing our stories, techniques and recipes!

IG @burntends.sg

PHOTO CREDITS | Per-Anders Jörgensen/BurntEnds

Read the MAR ISSUE #111 of Athleisure Mag and see THE ART OF THE SNACK | Burnt Ends in mag.

BINGELY STREAMING

HAPPY FACE

Paramount+ Original

Paramount+

We love a good inspired true crime series. In Paramount+'s Happy Face, we meet MUA Melissa Reed (Annaleigh Ashford) who works for an investigative talk show. We meet her family and we can see that she loves the life that she has built for herself.

Her father, who she doesn't have a relationship tries to connect with her and we know that he is in jail. Due to her lack of communication with him, he finally calls the show she is working on. Her father is Keith Jesperson (Dennis Quaid) aka, The Happy Face Killer. We realize that as a truck driver, he killed a number of his victims while he was on the road while maintaining what seemed to be a perfect family life.

He tells the show that is another victim that he has yet to disclose and he will only talk about it if he can talk with his daughter. In addition, they realize that the victim that he has disclosed has a man that is on death row that has been convicted of a crime that he didn't commit.

She realizes that she needs to connect with her father to free the man that has been wrongly confused as well as to reckon with her identity.

LOVE IS BLIND

Netflix Series

Netflix

There isn't a season or edition of Netflix's Love is Blind that we don't enjoy watching. Season 8 of the US edition is back with stories as we meet men and women who are looking for love.

They go into the pods and meet the other person on the otherside without the ability to see one another. They make their connections through the power of conversation. Only after getting engaged do they meet, spend time together honeymoon style, meet their fellow classmates, and move in together. Is love really blind and can they make a life together?

CROOK COUNTY

iHeartRadio + Tenderfoot TV

Spotify

Who doesn't love a True Crime podcast that has a twist? In Crook County, host Kyle Tekiela introduces us to his father Kenny "The Kid" Tekiela who lived a double life for over 25 years as a mafia hitman. No one in his family even knew that that is what he did! Throughout this podcast, he sits down and talks about her climbed the ranks of the legendary organized crime syndicate, The Chicago Outfit.

We hear his stories from being a doorman at the age of 17 at a brothel, an assassin in his 20's, spending many years cleaning up the messes from the mafia and wayward cops, to being a firefighter/paramedic for the Chicago fire department. When he finally, moved to the suburbs with his new wife and kids, he desperately worked to put that life behind him. Throughout this podcast, we learn how his actions have impacted him and his family to this day.

Read the MAR ISSUE #111 of Athleisure Mag and see BINGELY STREAMING in mag.

BINGELY BOOKS

MUSHROOMS: OVER 70 RECIPES WHICH CELEBRATE MUSHROOMS

Hardie Grant

Martin Nordin

One of our favorite vegetables to eat is the mushroom as it is so versatile and can be enjoyed in many ways. In Mushrooms: Over 70 Recipes That Celebrates Our Favorite Fungi, this cookbook showcases 70 vegetarian recipes that you'll want to have in your culinary repertoire year around.

We're looking forward to making soups, dumplings, piccas, and more that feature this key ingredient.

LOLLAPALOOZA: THE UNCENSORED STORY OF ALTERNATIVE ROCK'S WILDEST FESTIVAL

St Martin's Press

Richard Bienstock + Tom Beaujour

In Lollapalooza: The Uncensored Story of Alternative Rock's Wildest Festival we get to know more about the history of this iconic festival from those who know - musicians, roadies, publicists, stage crews, record label execs, reporters, and industry people who lived through it. This book is filled with interviews from those that were involved in this festival from 1991 - 1997.

This book also looks at alternative rock as well as how it affected the culture. This festival was created by Perry Farrell as part of his farewell tour for Jane's Addiction.

The inaugural launch took place in the Summer of 1991 and became a movement that includes music, fashion, film, television, literature, food, politics, and beyond. You'll even hear from those who have played on this tour including: Perry Farrell, Jane's Addiction, Pearl Jam, Soundgarden, Nine Inch Nails, Sonic Youth, Tool, Smashing Pumpkins, Ice-T, Rage Against the Machine, Green Day, Patti Smith, Alice in Chains, Metallica and more.

It also examines how a diverse series of genres from rap, hip-hop, dance music, gothic, and so much more became the blueprint for the modern American music festival.

100% OFFICIAL CORNHOLE COOKBOOK

Fox Chapel Publishing

Frank Geers

As we begin thinking ahead to fun activities that can be enjoyed this Spring and Summer, we also think about the dishes we can enjoy with them. Cornhole is a fun outdoor activity and in 100% Official Cornhole Cookbook: 115 Epic Recipes: Cornhole History, Fun Facts, and Winning Tips From Burgers to Dessert Make the Perfect Backyard Spread For Your Next Game, you'll find appetizers, soups, salads, sliders, burgers, main dishes, desserts, and more! We can't wait to make the recipes in this book from the Hot Honey Cornbread Slabs, Batter Up Beer Burgers, and our recipe that is included - Lime Mezcal Chimichurri Wings. In addition, you'll enjoy learning facts and tips about cornhole.

Read the MAR ISSUE #111 of Athleisure Mag and see BINGELY BOOKS in mag.

ATHLEISURE LIST | ARIA RETREAT & SPA

ARIA Retreat & SPA opened its doors in Summer 2021 and is in the hills above Lake Lugano, within Parco San Marco Resort, which spans over 23 hectares of subtropical parkland. It is 15 minutes from Lugano and a short drive from Lake Como, ARIA is a sanctuary of tranquility between lake and mountain, designed exclusively for guests aged 16 and above. The retreat is the perfect blend of Italian elegance, Swiss precision, and unspoiled natural beauty—offering breathtaking lake views, refined design, and the utmost privacy.

With only 15 luxurious suites, each with panoramic lake views, private Loggia or gardens, and expansive living areas starting from 60 square meters. Designed with a minimalist, contemporary flair, they’re appointed with natural materials, soft textures, and curated Italian furnishings that reflect the elegance of the surrounding landscape.

Guests can enjoy high-end amenities including marble bathrooms with bathtubs, exclusive Acqua di Parma courtesy products, complimentary minibar, and tailor-made Italian bedding—ensuring a serene and restorative stay.

Gastronomy at ARIA Retreat & SPA is an integral part of the guest experience, blending creativity, elegance and a deep connection to the surrounding region.

At La Musa Restaurant & Rooftop Terrace, fine dining meets the essence of Mediterranean flair. Under the guidance of Executive Chef Michele Pili, each dish is a tribute to the seasons, featuring local ingredients.

The Dolce Vita Lounge & Terrace, with its sophisticated ambiance and panoramic views, invites guests to indulge in a refined afternoon delight, a golden-hour aperitivo, or a late-night digestif.

The SPA CEò is a true wellness sanctuary, offering a private and immersive experience for both mind and body. It features five individual treatment cabins and a spectacular Panorama Private SPA, complete with its own sauna/sanarium and a saltwater whirlpool on a secluded terrace overlooking Lake Lugano.

Signature treatments are inspired by natural elements and local traditions, combining essential oils, healing techniques, and mindfulness to create a deeply immersive journey of renewal and balance.

For deep relaxation and privacy, book the Panorama Private SPA, a secluded oasis with its own sauna, sanarium, and saltwater whirlpool. Guests seeking more active pursuits can take part in the resort’s Water Club activities, which include kayaking, stand-up paddleboarding —all surrounded by the serene beauty of Lake Lugano.

ARIA RETREAT + SPA

Via del Ciclamino,

5, 22018

Cima CO, Italy

parco-san-marco.com

IG @aria_retreat_and_spa

PHOTO CREDIT | The Class

Read the MAR ISSUE #111 of Athleisure Mag and see ATHLEISURE LIST | Aria Retreat & Spa in mag.

ATHLEISURE LIST | LOLITA

Lolita opened in Feb 2024 with foods and beverages that are inspired by the flavors and traditions of Mexico, South America, and the Caribbean.

Tropical Brunch is each Saturday and Sunday from 11 a.m.-3 p.m., with a live DJ every Sunday. Kick off your brunch with Ahi Tuna Tostones, served with wakame, avocado, ginger, green onion, sesame, and soy sauce; Firecracker Duroc Ribs, sticky soy sauce, sesame, and fresno chili; and Queso Frito, with oaxaca cheese, salsa negra, pico, and tortillas.

For entrees, we recommend the Chilaquiles Verde, poached eggs, chicken, avocado crema, pickled onion, and pico; Jerk Chicken Hash, a sunny side up egg, roasted peppers, sweet potatoes, black beans, and cilantro; and Macadamia Nut Pancakes, white chocolate, toasted coconut, brûléed bananas, vanilla cream, and banana rum maple syrup.

For dinner, we suggest these 3 appetizers: Guacamole Y Salsa De La Casa, avocado, lime, cilantro, chile, served with tortilla chips; Flautas De Pollo, chipotle braised chicken, queso manchego, crema, salsa verde and roja; and, Shellfish Ceviche, made with citric acid, avocado mousse, red onion, radish, and cucumber.

For dinner, try Camarones A La Diabla, marinated shrimp, sauteed swiss chard, heirloom cherry tomato, coconut rice, and chipotle chile mojo; Pollo Enchiladas, braised chicken, mole de doña Juana, red onion, avocado, and toasted sesame; and Grilled Carne Asada, 10 oz. new york strip, papas bravas, poblano crema, braised cipollini onion, and salsa toreada.

For dessert, we suggest enjoying their Tres Leches, a vanilla sponge cake, chantilly, fresh berries as well as Buñuelos, crispy dough fritters, served with chocolate ganache and cajeta sauce.

For cocktails, we have our eye on their Lolita Margarita, from their house favorites, made with Pueblo Viejo Blanco, Milagro Blanco, signature house curacao, lime, and agave; The Jerk, from our Tropical category, vodka, banana, lime, strawberry, ginger, allspice, coconut, jerk bitters, scotch bonnet and, forced carbonated; and Pico De Gallo Martini, a savory cocktail, Green Label gin, mansanilla sherry, dry vermouth, clarified pico de gallo water, and pico de gallo caviar.

Lolita's Happy Hour is daily from 4-7p.m. with $12 cocktails (Lolita Margarita, Palomita, Daiquiri), $7 Cerveza (Modelo Especial), and $9 Vino (Portillo Pinot Noir, Uno Sauvignon Blanc). On Friday and Saturday, they offer light bites including: Guac & Salsa De La Casa, served with fresh tortilla chips; Mini Tacos, suadero, carnitas, al pastor, crispy mushroom; Empanadas De Platano, sweet plantain masa, refried beans, cotija, chipotle mayo; and Mini Flautas De Pollo, chipotle chicken, manchego, crema, and salsa.

LOLITA

45 W 45th St

NY, NY 10036

lolitanewyorkcity.com

IG @lolitanewyorkcity

PHOTO CREDITS | Max Flatow

Read the MAR ISSUE #111 of Athleisure Mag and see ATHLEISURE LIST | Lolita in mag.

63MIX ROUTIN3S | BRIANNA COPE

Read the MAR ISSUE #111 of Athleisure Mag and see 63MIX ROUTIN3S | Brianna Cope in mag.

63MIX ROUTIN3S | RASHEE RICE

Read the MAR ISSUE #111 of Athleisure Mag and see 63MIX ROUTIN3S | Rashee Rice in mag.

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