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THE GIRL BEFORE

Max Original

HBO Max

We've all had those moments when we want to have a clean slate of sorts. When life gets hectic or confusing, it's time to change things up. In The Girl Before, we meet an architect who has a home where in exchange for staying there, you must agree to a series of rules and way of living. We are introduced to 2 women that opt to participate in this contract in different time periods. At times, their lives mirror one another, even when they have never met each other. The connection is the house, the architect/owner and a grieving man.

How much privacy are you willing to give up in order to reduce the chaos and clutter of your life? At what point do you decide that managing your life on your terms of more important then simply giving it away?

In this 4 episode limited series, you see the impact of making decisions and how each choice creates a number of options for better and for worse.

INVENTING ANNA

Netflix Originals

Netflix

Anna Delvey was a NY It Girl heiress on the move and was on the way to create a social club that allowed the elite sect of NYC and artists to come together. Anna worked to get the appropriate funding to ensure that her vision would be everything she thought it could be. She went on a number of meetings, met the right people and even created an inner circle of sorts that kept her finger on the pulse of what was going on.

The only part that was missing was that she was not a rich heiress waiting for her trust fund or for her father not to cut her off. She was a woman filled with ambition ready to move the chess pieces that she needed and left debts and embarrassment to those that connected with her that didn't know her full story.

In Inventing Anna, Shonda Rhimes delves into this story that has been the subject of a number of podcasts to dig deep into the players involved and additional information on this story that continues to evolve.

CLASSIFIED

QCODE

Spotify

When QCODE drops its immersive scripted podcasts, we know we will be intrigued. Their latest, CLASSIFIED, follows Ivan Harris who finds himself at the Ravenholm Institute.

They say that he will remain there until his delusions are gone. He knows that he is an assassin who fell in love with the woman he was supposed to kill. Who's right and how will he find out?

Read the FEB ISSUE #74 of Athleisure Mag and see Bingely Streaming in mag.

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BEANIE MANIA

Max Original

HBO Max

Many of us remember when Beanie Babies became the most collectible item. Out of nowhere, these stuffed animals known as Beanies were found in a number of gift shops and stores in your town. Growing up, you even knew that your parents or other elders were collecting them.

Beanie Mania goes behind this craze to share how the company came into existence, how it grew slowly and how a group of Midwestern women began driving value and interest to this toy and how it became something where people felt that they literally would become millionaires.

We learn about how the company with a handful of employees went from having a product, to giving it life with the poems, names of the Beanies and having a non-traditional distribution.

Ultimately, greed, undervaluing employees and additional issues began to be the undoing of the millionaire dreams that many had. It also looks at how there is a resurgence of these toys and interests as younger generations have been gifted the toys.

OZARK S4 PART I

Netflix Originals

Netflix

We've been waiting to see how it all comes to an end on Ozark and this month, Part 1 of the final season of this show dropped with the first 7 episodes and the remaining 7 will drop later this year. We catch up with with Marty (Jason Bateman) and Wendy (Laura Linney) Byrd as they continue to utilize their accountant work with the drug cartels in order to gain political influence in the Midwest.

With this goal in mind, the entire family is focused on being able to leave the Ozarks and to move back to Chicago to get back to life. Unfortunately, there continues to be twists and turns as enemies and frenemies wind up dead, former work associates find themselves dragged into bigger problems and new acquaintances prove to be harder to work with than ever.

With the goal firmly ahead of them, we know that ultimately, the tag line for this season is, "no one makes it out alive."

WILD THINGS

Apple Original

Spotify

We all remember the entertainment tragedy that took place at Siegfried and Roy's show. When one of the stage tigers carried Roy offstage, it led to the final show. Wild Things goes behind what took place to talk about the entertainers and what else was involved.

Read the JAN ISSUE #73 of Athleisure Mag and see Bingely Streaming in mag.

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HIT & RUN

Netflix Originals

Netflix

The best part of the holiday season is being able to binge on a number of shows that you have heard your friends talking about. One weekend, we dedicated times to watching Hit & Run, a thriller that kept us on the edge of our seats as we get on a wild ride that takes us from Tel Aviv to NYC.

We meet Tel Aviv tour guide, Segev Azulai (Lior Raz), who is married to an American Dancer Danielle (Kaelen Ohm). She is heading to New York to audition for a project. On her way there, she is killed in a hit-and-run accident.

We see Segev trying to understand what happened; however, he is left to think about the possibility that it may not have been an accident. As we watch him navigate finding out what happens, we begin to see that he is not your average tour guide as he seems to be connected to a network of people from another life that have been able to provide intel on what happened to his wife and that she was also not who she seemed.

THE PLOT THICKENS

S3. LUCY

TCM

Spotify

For fans of Hollywood stories, TCM's podcast The Plot Thickens, has focused on in depth stories that digs deep into actors lives as well as film/television lore. Their 1st season tackled Peter Bogdanovich's career as an actor and director, his involvement with Playmate Dorothy Stratten and additional projects that he navigated. The 2nd season tackled The Bonfire of the Vanities and the book about the scandals associated with the show, The Devil's Candy: The Bonfire of the Vanities Goes to Hollywood.

This season they focus on the dynamic career of Lucille Ball and how she went from being a showgirl to creating a powerhouse brand that became an international success. This podcast digs deep pinto her story by talking about how she met Desi Arnaz, how his upbringing in Cuba led to his vision and focus when he came into America and more. We hear how they became a powerhouse in Hollywood and how their studio became a major player in the industry. We also hear from her daughter, Lucie Arnaz as she shares her insights. We also hear previous interviews and recordings from Lucy herself!

GHOSTWRITER

C13

Apple Podcast

Ghostwriter is a psychological thriller podcast-length movie. Kate Mara and Adam Scott star where a former journalist takes a ghostwriting job for a new murder mystery novel for an eccentric billionaire. As they work together, questions and suspicions - begin to emerge.

Read the DEC ISSUE #72 of Athleisure Mag and see Bingely Streaming in mag.

TASTING JOURNEY WITH DUFF GOLDMAN

This month, we caught up with founder of Charm City Cakes and Food Network/Discovery+ Host and Judge, Chef Duff Goldman. As a favorite of Athleisure Mag, we talk about him hosting No Kid Hungry’s Thanksgiving Bake-A-Thon which took place this month! Viewers were able to watch Duff as well as noted bakers and celebrities create holiday dishes and answer questions that enthusiasts have when creating their own works of art! We explore why he is so passionate about working with No Kid Hungry and how he has been involved with them for well over a decade! We also talked about his show Holiday Baking Championship and how important it is for him to provide feedback to contestants while also taking people through the culinary journey of enjoying a bite of your favorite treats! You will never look at your Reese’s Peanut Butter Cup in the same way! We also talk about 3 items that bakers should be gifted or gift themselves, upcoming projects and being a new father.

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

DUFF GOLDMAN: Oh yeah!

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

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

AM: On Nov 13th you will be hosting the Thanksgiving Bake-A-Thon for No Kid Hungry. That seems like it’s so much fun. Can you tell us more about this event which I know is livestreamed and it’s going on for 4 hours.

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

What we’re going to do is have 8 different bakers and everyone is going to do a half hour demo showing their stuff. Throughout the whole night, I am going to be emceeing and making a Dutch Apple Pie.

AM: Like you’ve said, there have been so many ways that you have supported and participated in No Kid Hungry – are there going to be future things that you’re doing that we should be keeping an eye on whether it’s directly in this holiday season or even early next year?

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

AM: During the thick of the pandemic, and I’m sure you were as well, a number of people were baking and doing hobbies and all of these because who knew whatof these things because who knew what we thought would be a couple of weeks inside would turn into much more.

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

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

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

DG: You know, I think I had to make peace with it funnily enough. When I was filming Ace of Cakes, I was in my shop doing what I do, but here I had to think about and figure out what I do – I’m eating these brownies and I’m telling people what I think about it. Then I had to figure out, what was my motivation. One of the things is that I really love it when people understand something on a deeper level than they did before. Everybody has had a brownie. But when you can break it down into the different components – like I can break down a brownie into the different things that I look for.

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

AM: Just the way that you broke that down, because we love brownies – the glands started salivating just thinking about it! You took us through a 30 second journey where we’re like, “he is right, there are levels to that. It’s not just crunchy on top and gooey chocolate on the bottom.” You literally took us on a journey where we see that you’re right!

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

I think that it makes people better cooks and better chefs because what people try to do then is say, “let me think about what is my favorite thing – there’s this burger that I like – why do I like it?” They’ll start really thinking about all of the little things like – they buttered the bun, salted it and then toasted it in a pan. The inside of the bun kind of has the texture of the outside of a grilled cheese. You start going through everything that makes that burger and the next time that person makes a burger, they are going to make it exactly the way that they want it because they are actually thinking of all of those little tiny details. That’s truly what makes a good chef – being able to articulate things that you like in a bite that other people will appreciate people will appreciate. The customers don’t have to think about the food like you’re thinking about it and I don’t think it’s necessary for everybody to think about the minutia of every little thing that they eat, but to be able to craft something that gives somebody else an experience that you yourself have had and enjoyed, that is what makes a good chef.

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

DG: Haha they are so good!

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

DG: Totally!

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

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

AM: Well, that’s exciting and as someone who has hosted and judged so many shows, shows, is there an ingredient that when you hear that a contestant wants to use it that you feel it’s a bit of a red flag and your doubtful that it will work and be a disaster? Or are you intrigued that they will use it and think that it could be cool?

DG: I mean, I always keep an open mind. I try not to let my personal prejudice mess things up. For example, I am not a huge fan of raspberries and chocolate. I think it is overplayed and a lot of time, I think that raspberries are acidic, and that dark chocolate is as well. So a lot of times I find that the combination of raspberries and chocolate is a bit too sour. But that’s just me. Everytime that someone makes it and I ask myself is it well balanced, is it done? It’s not like, “oh I don’t like these flavors, so you don’t win.” It’s like, did you do something cool with it?

AM: With it being the holiday season, what are 3 gifts that you suggest whether we’re buying it for ourselves or for a fellow baker that they should have in their kitchens for baking?

DG: Ohhhhh! I would say, if you don’t mind spinning extra money, a Kitchen-Aid Stand Mixer – it’s just night and day. For baking, you will do so much more with it. Definitely a scale – a digital one that can weigh out in ounces and grams. It’s always really good. I would say if someone is doing a lot of baking, I would say a bench scraper – it’s not something that a lot of people have in their kitchens at home, but I think that everyone would find it really useful – especially when you’re cleaning up. It’s great because it has this nice blade and handle that you can just scrape on your counters and it gets all of that dry stuff and it just comes up and you can wipe it down. It just makes cleaning so much easier.

AM: Well that’s great gifting ideas!

Now that you are a dad, how has it been for you to go through this phase and do you find that you look at food in a new way as Josephine is being introduced to new foods?

DG: Yes and no. I mean, just being a chef and a student of food, I’m pretty well versed into proteins, carbs and fats – good fats and bad fats. Same for good carbs and bad carbs. I’m definitely thinking about it more and I’m not giving her Skittles and soda so that’s good! But for the most part, what I think is really good is that I love just cooking for her. I made an old school puree where instead of putting it in a blender, I steamed some carrots, sweet potatoes and I ran them through a tamis and I did it old school French style. It was nice because there was a little bit of texture and she seemed to really enjoy it. Today, I’m going to make a spinach and pear smoothie and see. It’s kind of exciting. We’re going to put some yogurt in there.

AM: That’s exciting!

DG: Yeah, she’s going to eat well. When she goes to college, she’s going to be like, “oh man, I’ve had it good my whole life!”

AM: Pretty much – those dining halls!

Well looing at your portfolio and the body of work that you have created in your career from the shows that you have been on, your partnership with Goldbelly, your bakeries and also your philanthropic efforts with No Kid Hungry, what do you want your legacy to be seen as?

DG: It’s a good question. I think that hopefully, if anything, what makes me the happiest is seeing that I have inspired people to get in touch with their creative side. Not necessarily in baking, but just in anything, you know? I have inspired people to quit their jobs and start businesses and I think that that right there and showing people that there are career paths out there that are not sitting at a desk and 9-5. There’s some cool stuff out there.

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

AM: There are so many!

DG: I don’t want to let myself down. I don’t want to let Duff down from 1981 and for him to think that this guy sucks.

AM: Um yeah, can there be a trade in?

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

AM: It’s like, is that the road that you wanted to go down? It just doesn’t look right!

DG: Yeah! What decision did you make that led you to this point? You should go back and rethink that one!

AM: It’s like, do you have any friends? Because if you had a good one, they would say, “wow you need to rethink that one!”

DG: Dude, what the hell? What is going on with you?

AM: How do you take time for yourself and get that moment of zen with all of the things that you have been involved in?

DG: It’s really important. You’ll never have the time if you don’t make the time. It’s really important to be able to find that time for yourself. I know you wouldn’t really think of it by looking at me, but I am actually insane about exercising. I love to exercise. I love to lift. I have a really nice gym here at my house. I do a lot of other stuff too. I play music and I have a whole jam room studio in the basement and right now I am working on a set of blocks for my daughter.

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

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

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

DG: Yeah, my wife was like, there’s this thing and we could buy it, but it would be cool if you made it. So I wanted to make it and I ended up spending about $1,000 in tools for something that would have cost $90 on Etsy but it was super fun!

AM: It looked beautiful!

DG: Yeah, I do a lot of wood working – like bird feeders around the house. I had to child proof the house. We kind of live in a cabin, it’s a big A-frame and it’s not fancy it’s from the 70s and it’s a loft upstairs and that’s dangerous for a little kid. So I had to build all of these walls and stuff to keep her from falling off the loft because there are no handrails – no door. So I love doing a lot of wood work and I’m trying to get these blocks done and my wife wants me to make a sensory board for her. Things to play with and things that make noise. I have to finish these blocks because I hate leaving projects unfinished. To put the blocks aside and then move to something else, it doesn’t sit well with me - so I have to get them done!

IG @duffgoldman

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

Read the NOV ISSUE #71 of Athleisure Mag and see Tasting Journey with Duff Goldman in mag.

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

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THE HARDER THEY FALL

Netflix Originals

Netflix

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

We follow Nat Love (Jonathan Majors) who is intent on getting revenge for the death of his parents when he was young. This outlaw connects with his crew to take down his mortal enemy, Rufus Buck (Idris Elba) a ruthless crime boss who was just released from prison.

Throughout the film, we look at the interactions between the Nat Love Gang, the Rufus Buck Gang and the US Marshal Bass Reeves. These historical black figures have goals that keep them on their mission. Nat's focus is to kill Rufus for his wrongdoings as well as to steal from bandits which keeps him on Bas Reeves' radar. Buck stays focused on protecting Redwood, a safe haven for Black settlers.

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

THE CURSE OF VON DUTCH: A BRAND TO DIE FOR

Hulu Documentary

Hulu

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

We see as the brand begins from one that is obscure to one of the most recognized global labels. In a decade, the brand oscillates between backstabbers, greed and even bloodshed. Everyone that was involved with this brand is forever changed - even the scope of pop culture!

HAILEYWOOD

iHeart Originals

iHeart Radio

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

In this podcast, we connect with the Die Hard and 90's movie icon and we learn about the era and how celebrity was being produced beyond the screen. We also learn that Bruce was not one who enjoyed the media's eye on him and how he yearned to have a private life and how he thought he could do this in one of the smallest towns in Idaho.

Read the NOV ISSUE #71 of Athleisure Mag and see Bingely Streaming in mag.

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AFTER SHOCK

Nomadic Engine, Salmira Productions + iHeartRadio

iHeartRadio

This month, we've been enjoying After Shock on iHeartRadio which looks at an earthquake that takes place in LA and how people are disconnected as well as finding new living dynamics as they try to continue living after the largest recorded disaster! Sarah Wayne Callies (The Walking Dead) is the creator, director, producer and stars in this scripted podcast which is also executive produced by Jeffrey Dean Morgan (The Walking Dead) and David Harbour (Stranger Things). All 3, in addition to more actors interact as they meet preppers, indegenous activists, a utopian cult on the island and more. Even though they survived the initial effects of the after shock, there are unexplained deaths that take place that they can't explain and it seems like there is something much larger at play than just the earthquake itself. The all star cast also includes: Tati Gabrielle (The 100), Janel Parrish (Pretty Little Liars), Russell Hornsby (Black Mafia Family), Rockmond Dunbar (9-1-1), Tovah Feldshuh (Crazy Ex-Girlfriend), Bethany Joy Lenz (One Tree Hill), Michael O’Neill (Council of Dads), Austin Amelio (The Walking Dead) and EJ Bonilla (Colony).

BAKE SQUAD

Netflix Originals

Netflix

We love a baking competition! Bake Squad is hosted by the founder Milk Bar, Christina Tosi whose cakes and cookies are always a treat. This show brings creativity, competitions and over the top dessert designs. Each episode has 4 bakers tasked to make a cake with the specifications of the client in 7 hours. Only one will be chosen from what they create to add to the person's special day!

The 4 bakers you'll get to know each episode who has participated in a number of baking projects for celebs includes: Maya-Camille Broussard - "the flavor fanatic" founder of Justice of the Pies, Ashley Holt - "queen of cakes" founder of Sugar Monster Sweets, Christophe Rull - "pastry illusionist" a pastry chef, and Gonzo Jimenez - "champion of chocolate" co-owner of Miette et Chocolat.

LOUD: THE HISTORY OF REGGAETON

Spotify Original

Spotify

When you think about Reggaeton, you think that it started with Daddy Yankee in Puerto Rico; however, it started about 10 years prior in Panama as it's a blend of reggae + dance hall in Spanish. In LOUD, an original podcast, each Wed. our host, Ivy Queen, a respected voice in reggaeton dives into the history of the sound that started on Panamanian buses to the shores of Puerto Rico to the vibrant streets of New York City.

We learn how she got into the industry as well as how in Panama, Black artists and descendants of West Indian canal workers who became the pioneers of reggae en español such as Renato emerged.

This podcast investigates the historical, cultural and racial contexts of this while tracking its Black roots in Panama and Puerto Rico as well as its mainstage presence as a global phenomenon today!

Read the AUG ISSUE #68 of Athleisure Mag and see Bingely Streaming in mag.

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HALSTON

Netflix Limited Series

Netflix

When it comes to American Fashion Icons, Halston exemplifies his ability to understand a woman's body, being a trailblazer in including Black models within his show to reflect diversity, and pushing licensing as it pertained to categories in fashion and outside of it. In Netflix's Limited Series, they talk about the rise and fall of Halston delving into his early beginnings as a boy growing up in Indiana, becoming a fashion darling who was known as a hatmaker with a studio in Bergdorf Goodman with a clientele that included Jackie Kennedy and ultimately, taking on the apparel world.

This is illustrated as we see him in the 60's to the days of Studio54 as well as the beginning of the AIDS epidemic. We meet his muses, go behind the scenes of the iconic and historic The Battle of Versailles Fashion Show and we learn about the positive and negative experiences of business decisions that Halston made as he took on investors to support his brand and how he lost control due to this involvement.

HERE COMES THE BREAK

Double Elvis Productions x Def Jam Recordings

iHeart Radio

Fans of Double Elvis Productions (Disgraceland, 27 Club, Blood on the Tracks: The Phil Spector Story) know that he delves into the history of some of the biggest names in music from entertainers and producers. In this network's latest podcast, Here Comes the Break, this audio drama follows Ruben who is navigating school and is dealing with anxiety and mental health; however, a new passion emerges when he creates a podcast that shares up and coming artists. We hear him navigate creating his podcast, working with a team and balancing his life. As he goes to shows and interviews them, his persona becomes larger than life.

Although this is a scripted show, you get real interviews from up-and-coming artists on Def Jam as well as hearing their latest songs.

P!NK ALL I KNOW SO FAR

Amazon Original Movie

Amazon Prime Video

This month, P!NK All I Know So Far an Amazon Original Movie drops. Since her debut in 2000, Pink has released 8 studio albums and sold over 60 million albums. In this music documentary follows pop superstar P!nk on her Beautiful Trauma Tour as she balances her hectic schedule as a performer, being a boss, as well as being a mom and a wife. We get an all-access pass to a mix of footage that takes us with her on the road, behind-the-scenes interviews and personal material. This tour included 156 shows across 18 countries. The tour sold 3 million tickets worldwide and is the 10th highest-grossing tour in Billboard's Boxscore's history - the biggest tour for a women in over a decade.

In many respects, this film, which is directed by "The Greatest Showman's" Michael Gracey, is endearing and revealing and can be seen as a love letter to her family and her fans.

Read the May Issue #65 of Athleisure Mag and see Bingely Streaming in mag.

BINGELY STREAMING

MA RAINEY'S BLACK BOTTOM

Netflix Originals

Netflix

Netflix Originals brings the story of the Mother of the Blues, Ma Rainey, to showcase how she trailblazed in the industry. Based on the play written by August Wilson. The film where Viola Davis stars as Ma Rainey as well as Chad Boseman's final film as Levee Green, the band's trumpeter. The film tackles artistic control, commercial exploitation, and racism in various forms from systematic to violent.

Most of the scenes take place in a recording studio in Chicago in 1927 where the band shares stories that lets you know about their journey, the lies, truths and how their decisions led them to where they ended up.

FROM NOW

QCode

Apple Podcast

We've been fans of QCode's podcast for awhile now so when we heard that Richard Madden (Bodyguard) and Brian Cox (HBO's Succession) would be starring in this scripted sci-fi podcast, we made sure to add this to our list. The first episode introduces us to the USS Hope a spaceship that vanished for 35 years and then came back to earth. The lone survivor leaves the carrier and is the same age as when he left! His brother, voiced by Cox and is his twin and has a one-on-one meeting with them.

The meeting allows them to reconcile and although it was a pleasant exchange, it turn a bit dark as they uncover information that can threaten their relationship from sibling rivalry, family loyalty, technological advances, the future of space exploration, climate change, human adaptation and how we process time individually.

CATFISH

Wondery + MTV

Spotify

We enjoy seeing Catfish where Nev Schulman brings interested parties together to find out if they are who they say they are, if they are compatible to stay together or if they have other issues that they need to figure out. Nev has also shown us how we can go about protecting our digital spaces and interactions so that we can safeguard ourselves from those that may not have our best interests as heart. If you've enjoyed seeing the movie that started it all and the weekly TV show, you can now listen to some of the most shocking episodes on this podcast.

MTV partnered with Wondery to take some of the best episodes from the TV show and to make it an auditory experience as we navigate those being catfished. As this show just began, we love that Max is in these episodes. In listening to the first few episodes, you can hear the best of the actual show as well as voiceovers to connect portions of the episode in terms of describing the person that they are working with so that you have a full picture on what's taking place.

Read the Athleisure Mag Dec Issue #60 and see Bingely Streaming in mag.

STAY ON TRACK WITH JILLIAN MICHAELS

We took some time to chat with fitness icon, Jillian Michaels who is always working on a number of projects, keeping people motivated to live their best lives with no excuses on getting their goals while also ensuring that we are mentally and nutritionally on the right track as well. She talks about her career and navigating a number of elements with it, suggests routines that we can do to include within our workout as well as how we can take what we do to the next level!

ATHLEISURE MAG: What was the moment that you realized that you wanted to work in the fitness industry?

JILLIAN MICHAELS: To be honest, I fell into it very organically. When I was 17 I was training for my black belt. And people would see me working out and assume I was a trainer. So they began asking me to train them. At that time I was making about $8 bucks an hour delivering pizza, so I thought I wonder what this training gig would pay? And I began charging $15 an hour to train people and thinking I was killing the game. Fortunately, my mom had some common sense to suggest I might need some actual credentials to work people out and she helped me pay for my first training certification. And the rest is really history.

AM: Where does this passion come from to empower others to be their best self?

JM: As a person who struggled with weight as a kid, I was very fortunate to fall into karate at 12 years old. My transformation did NOT happen overnight. It was gradual and the first thing to change was my mind. I began to notice that accomplishments I had in karate were translating to a greater sense of self worth and confidence. I noticed that as I began to feel stronger physically I began to feel stronger and more resilient in all facets of my life. Then, when I began feeling like I was playing a part in someone else’s journey towards empowerment and transformation it brought a tremendous amount of meaning into my life.

AM: You have been a trailblazer in the industry as someone who has used your platform to integrate your presence from hosting TV shows, creating your fitness app, being on covers as well as launching lines – how important was it to diversify your presence and to utilize all of these areas?

JM: As a business woman it’s critical you are omnipresent in all forms of media and synonymous with fitness in general. Even if there isn’t a fitness modality I consider myself to be the best at I work with someone who is the best to create a premium program for the consumer. Whether it’s yoga, corrective exercise, running, meditation, prenatal workouts – I will find one of the top experts in the space and have them co-create programs with me to ensure they are as good as they can be and as effective as possible.

Therefore, making sure you are a consummate pro who is always learning from the best of the best is critical to becoming a go to resource in your field. By being that go to resource you ensure you are the premium go to brand. So if Samsung is looking for a brand to auto install on all their tv’s they come to me, because I have built credibility in the space that has spanned well over a decade now.

AM: What are 3 pieces of equipment that you think are essential to have at home and if you have to make a substitution due to being unable to purchase them, what would the substitution be?

JM: Your body weight is really the ONLY tool you need. If I get three other things in this article though – I’ll take em! A mat is important. You can use it for yoga of course, but it’s nice for floor work if you don’t have a soft carpet to do floor work on. An adjustable set of dumbbells. I love powerblocks, but they are expensive. Again, bodyweight is all you need, but having dumbbells just makes things a bit easier for back exercises as rows are a lot easier for people than pullups or even assisted pull ups. Plus, while you can focus on time under tension with your leg workouts and do 100 reps of an air squat it is a bit more consuming. So if you are a more advanced athlete and you want to get a killer leg day in having the added free weight can help you save time. There really isn’t anything else that is needed, so at that point if there is something you love I would say grab it. For me I love my jump rope – even though I can simulate jumping without one. Some people love an indoor piece of cardio equipment for days they just want a brainless calorie burn – again this isn’t necessary at all to get cardio in, but it’s nice if you want to simply row, walk, bike without having to think about your training.

AM: How do you encourage those that know that they need to get back into their fitness routine or are feeling overwhelmed with doing so due to the current times of uncertainty?

JM: Ideally, we all have our reasons “why” we want to get in shape that serve as motivation. Be it getting ready for a wedding, running a 5k to raise money for breast cancer research, being a role model to your kids, wearing a certain brand of skinny jean you are obsessed with – it doesn’t matter how superficial or how profound your reasons as long as they matter to you. Beyond those things - I really can’t think of a more important time to get in shape. I see people spending so much time and energy being afraid of Covid and I understand that completely, but take that energy and channel it into the things you can control like your health and wellness. I keep telling people, we began dealing with this in March. It’s September now. Had we started in March imagine how much healthier you’d be now over 6 months later. It’s never too late. Make your health your priority! And I don’t mean to belabor the point – but I got covid and I was sick for 4 days. That’s it. While I know it affects healthy people, we also know that healthy people fare far better with it. So don’t wait. Do it for you. Do it for your family. Start NOW.

AM: As we’re navigating these times, many of our readers want to know about how they can stay in shape. Do you have 3 movements for abs, 3 movements for legs and 3 movements for arms that we can do to incorporate into our workouts?

JM: There are literally so many different ways we can workout at home – I have literally over 1000 body weight exercises alone in my app. For example here are just a few:

Lunges – forward lunges, stationary lunges, backward lunges, side lunges, weighted lunges, jumping lunges, pendulumn lunges

Squats – air squats, weighted squats, chair squats, jump squats

Core – plank, side plank, reverse plank, superman, table, crunches, reverse crunches, bicycle crunches, toe tap crunches

Cardio – Jumping jacks, jump rope (without or without a rope), mountain climbers, marching in place, side to side hops, burpees

AM: What are 3 foods that you suggest eating before and/or after a workout?

JM: This really isn’t a thing. These are the general guidelines around food and fitness:

Don’t eat a normal size meal within 60 minutes of exercise. Not only can it cause cramps while you exercise, but blood circulates to the stomach and intestines after we eat in order transport the nutrients of our meal to relevant systems in our body. This causes a heart rate increase and blood vessel constriction in order to maintain your blood pressure. Why does this matter? Because when you are working out we want the blood circulating to our muscles so we can best deliver oxygen to them while we train. And adding insult to injury an elevated heart rate and constricted blood vessels only makes it that much harder. So wait at least 60 minutes after a meal before training. A SMALL snack is ok, but not a meal.

Ideally, eat something 1-2 hours before you train. Get a little of each macronutrient in their cleanest form if you can (clean protein, monounsaturated or polyunsaturated fats, and complex carbs) - an apple with almond butter for example. The carbs give energy. The fat and the protein help to sustain that energy and keep you from getting a blood sugar spike that might come from eating carbs alone. Plus the protein might help encourage protein synthesis (potential improved muscle recovery).

As for a post workout meal – this is also not necessary. You don’t NEED to eat after you train. Eat every 3-4 hours for 4 meals a day – breakfast, lunch, snack, dinner. Then try to create a 12 hour overnight fast for your overall health and immunity. When you do eat, again try to get some protein, fat, and carbs in for optimal energy and protein synthesis. If you want to get a little crazy you can supplement before and after as well. I take an organic pre-workout with green tea, beets, and coffee bean before I train for the caffeine and the nitric oxide as they give more energy and help to get oxygen to the muscles. After my workout I take whey protein with branched chain aminos. Personally I like the Alaya brand, but you do NOT have to do this. Eating regularly is totally fine.

AM: Can you tell us about the Oxidizer quiz? What is it’s purpose and why does it focus on the ratio between Proteins, Carbs and Fats?

JM: Ok, this is a bit of a long answer, but I will do my best to keep it quick. The two universal rules that apply to everyone when it comes to weight loss are calories in vs calories out. And, the quality of the food matters for overall health and wellbeing. HOWEVER, insulin (among other hormones) does play a part in not just our overall health, but also our BMR (basal metabolic rate). So we want to consume foods that don’t spike insulin and eat a balance of macro nutrients (protein, fat, and carbs) that give us sustained energy. Scientists have noticed that not everyone has the same insulin response to the same foods. We believe that this has to do with each individuals unique microbiome (gut mircrobes).

Why this matters is simply to help people identify which ratio of carbs, protein, and fat they might consume to give them lasting energy, keep their blood sugar and subsequently their insulin from spiking. So the oxidizer / metabolic type quiz teaches people how to identify their ideal ratio of macro nutrients. Again this isn’t necessary, but if someone wanted to really drill down on their health – maximize energy levels, metabolism, hormone balance etc. this is the way to do that. It’s essentially a series of questions that look at how certain foods make you feel and certain physical attributes that might indicate the rate in which you turn your food into energy.

AM: With people being a bit more anxious during these times, are there foods that we can eat that will help reduce this?

JM: The first thing we want are foods rich in magnesium. Magnesium is a natural muscle relaxer and can help you feel more relaxed. Look to incorporate avocado, nuts and seeds, legumes, whole grains, leafy greens, and bananas into your diet on a regular basis.

Fermented foods and fiber rich foods to help support microbiome (all those tiny little microbes that live in our gut). A healthy strong microbiome is directly connected to overall health from immunity to metabolism and brain chemistry is just another one on the top of the list. So choose fermented foods like yogurt, tempeh, miso, kimchi, kefir, cottage cheese to keep the good bugs flowing. And be sure to feed those little critters with plenty of fiber – so lots of fruits and vegetables!

Zinc also seems to be a big one. Studies show that people with diets low in zinc are prone to depression – plus zinc is great for boosting your immune system. Foods rich in zinc are beef, lamb, oysters, shrimp, scallops, mushrooms. Foods rich in Omega 3 fatty acids. So, ideally we would get some fish into the mix here… Wild salmon, pecans, flax seeds, walnuts, sardines are all good sources!

AM: Bloating is also an issue that many look to fight. What foods can we eat that will assist with this and are there specific workouts we can do to remove this?

JM: It really depends on what type of bloating. There is bloating from water retention – in which case you drink more water (the more you drink the less you hold) and consume less sodium. No more than 2000 – 2300 mg a day unless you are an advanced athlete that sweats a lot.

If it’s a tummy thing – obviously I would be super irresponsible if I didn’t recommend that you see a gastroenterologist. I can recommend you check for any food allergies or sensitivities. And try foods rich in digestive enzymes and probiotics (fermented foods like kefir, yogurt, kimchi, tempeh, miso and tropical fruits like pineapple, mango, pomegranate are loaded with fiber and digestive enzymes to help promote good gut health).

AM: Can you talk about the relationship between Intermittent Fasting and the Microboime and the benefits to this?

JM: To be honest, the connection isn’t incredibly clear, but we do believe there is one. Some think it’s associated with potential better sleep. The fact that when we don’t eat before bed we sleep better, which improves microbiome. What I can say for certain, is that intermittent fasting has been shown to help fight aging and boost immunity. This is because we know that it optimizes something called autophagy – which is a process in which our bodies cull dead and senescent tissue (VERY IMPORTANT). And, it helps to resensitize people to insulin, which we know is related to many dangerous health conditions like type 2 diabetes for example.

AM: Tell us about the Jillian Michaels Fitness App. What can subscribers look forward to on there in terms of modalities as well as are there any challenges specific to this month or time of year?

JM: Well, we are now calling it The Fitness App by Jillian Michaels because we are just now starting to add new trainers to the mix. Which is really exciting. So the purpose of the app is to customize someone’s fitness and nutrition in order to give them all the tools to achieve their personal goals. So no matter what your current fitness level, no matter what equipment you do or don’t have, whatever type of workout you like from yoga to lifting, walking to kick boxing, your program is created just for you. You can literally show up and use any of my dvd workouts which are all in the app, or you can have me create a workout on the spot for you. You can use it on any device from streaming to the TV, you tablet, phone, watch etc. And, there are hundreds of recipes of all kinds – created by chefs and registered dieticians. So whether you are vegan or paleo, gluten free or omnivore your meal plan is totally customized. I can even change the recipe in the app based on how many servings you want to make of that particular dish. The calories change based on your unique fitness goal and body type. So basically – your fitness and nutrition are completely personalized to make it work for you.

AM: You also have your podcast, The Jillian Michaels Show, what do you talk about on hear and who are some guests and topics that you’re really excited about (whether they are coming up or are in previous episodes)?

JM: We have a series coming up with Dr. William Li who specializes in eating to beat disease and will be speaking on different ways to eat to fight cancer, boost stem cell production, combat covid and more.

AM: How do you stay engaged with your community?

JM: I engage on multiple platforms – so we have the forums on my app where I can take questions from users. I have a private facebook group that provides a safe place for people to connect as well and I often go in there and check in. I also and pretty engaged on Instagram in the comment section.

AM: How have you been spending your time during this quarantine?

JM: I have kept my focus pretty streamlined. My priorities personally are my health and the health of my family. And while kids generally don’t struggle with covid, I worry about my kids mental health as they haven’t been in school or in any of their usual social and physical activities. SO I try to get them outside to bike, surf, hike. Professionally, my career focus has been as great as ever. More people are working out at home so I have been in overdrive mode adding new things to my app so people constantly have new content. We just recently added meditations to the app. And a 30 Day yoga challenge all of September with Dashama (one of my favorite yoga experts). We have an all new audio workout section coming to the app as well. And we are adding slides, kettlebells, and booty bands this fall.

AM: We know you have a new book coming out next year. Are there projects that we should keep an eye out for?

JM: For the Jillian Michaels brand - I focus all efforts in constantly evolving the app. Be it new trainers, new workouts, new ways to get healthy like mind body meditations etc. As a business woman I am constantly investing in other companies that I believe have better for you products. So whether it’s an organic nitro cold brew company like Lucky Jack, or an organic supplement company like Alaya I love supporting great companies who are doing great things.

AM: What philanthropies are you involved in?

JM: Currently I am working with the UNHCR – which is the United Nations Refugee Agency. I am also very passionate about health related charities and animal welfare causes, but my primary focus for the last several years has been to raise funds and awareness for refugees as this is literally the greatest humanitarian crisis of our time.

AM: How you do you take time for yourself to ensure that you replenish your energy?

JM: Here is a strategy I employ to find the time for my self care. It’s called the 12 our rule. So - if there are 168 hours in a week and you prioritize sleep - which is critical to wellness - and take 8 hours a night for that - you’re left with 112 waking hours in your week.

If you have the most difficult scemario and you are a working single parent - and you designate 50 hours a week to run the household (take dog to vet, scoop dry cleaning, run kids back and forth to appointments etc.) and the other 50 hours you designate to work/ career that leave you with 12 remaining hours. Those are YOUR hours. Schedule them accordingly. So I usually take 2 hours a week toward fitness (four 30min workouts at home), one date night, one friend visit, one medical or hygiene appointment (dentist, hair cut, check up etc), a couple hours for a hobby, and this usually helps me over the course of the month stay fit, sane, social. It’s not perfect, but it works. And I schedule those 12 hours weekly. come hell or high water.

AM: When you look at everything that you have accomplished, how do you want your legacy to be defined?

JM: This is gonna sound so cheesy, but it really is true… I want my kids to be my legacy. As I watch my kids grow and become their own unique people I realize what a gift it is to help shape that and guide them to be the best version of themselves. And then I think – maybe this is what I’m actually here for… to be a conduit for a greater thing. A stepping stone in the evolution of something greater.

IG @JillianMichaels

PHOTOS COURTESY | Jillian Michaels

Read the Sep Issue #57 of Athleisure Mag and see Stay on Track with Jillian Michaels in mag.

S1. E14. | ATHLEISURE KITCHEN WITH STEVE SCHWARTZ

On today's episode of Athleisure Kitchen, we sit down with Art of Tea's Founder and CEO, Steve Schwartz. Around the office, we have always enjoyed tea as it's a beverage that can be enjoyed hot, iced, alone, with an array of sweeteners and even mixed with the spirit of our choice. We wanted to delve more into tea culture to find out the origin of tea, how it should be consumed, stored and what the benefits are when drinking it. We talked with Steve about his company which is known for their 100s of options that they have available on their site, their hospitality partnerships with Wolfgang Puck, Aria, Caesars Palace and more. He talks with us about his background in Ayurveda, how he got into the industry, how he grew his company and the importance of our individual tea rituals wherever we are in the world.

Read the latest issue of Athleisure Mag.

S2. E6. | #TRIBEGOALS WITH 4 X NBA CHAMPION, ENTREPRENEUR & PHILANTHROPIST JOHN SALLEY

On today's episode of #TRIBEGOALS, we catch up with 4 X NBA Champion, John Salley. Avid listeners know that we spoke with him last season on this podcast show and always enjoy when we have the chance to get his thoughts. He talks about gifting for dads and grads, his appearance and commentary on ESPN's The Last Dance and words of advice as we navigate what is going on at this time.

Read the latest issue of Athleisure Mag.

THAT CALIFORNIA GIRL LIFE WITH GABY DALKIN

Food has always been a great way to bring people together, explore cultures and even to give insight into who you are and your creativity. This month, we talk with cookbook author, founder of What’s Gaby Cooking culinary creator, and who has created a line of seasonings, sauces and cocktail mixers that you can purchase at Williams Sonoma for a number of years – Gaby Dalkin. She shares how she created her culinary universe, her focus of California Girl Living, being inspired through travel and lifestyle as she approaches creating her dishes. We also talk about her popular site and how she grew it as well as her newest cookbook that’s out now, What's Gaby Cooking, Eat What You Want. She even tells us how we can enhance our movie nights in with her dishes as we all do our part to flatten the curve!

ATHLEISURE MAG: When did you fall in love with food and realize that you wanted to work in the industry?

GABY DALKIN: So I fell in love with food really when I was in high school. I used to come home from school everyday and watch the Food Network and I just loved watching them cook. It was mesmerizing to me. I would watch it everyday for a couple of hours when I would do my homework. Then when I got to college, I started cooking for my tennis team. I played tennis in college and I met my husband, he was my boyfriend at the time. He was on the men’s team and I would cook for everyone – we have both not picked up our rackets in years. I would cook for the men’s and women’s teams right before matches. I loved getting people around the table. It brought me so much joy for me to be able to feed them and just watch the conversation happen when you bring people to a table and include food.

After college, I got a job in the fashion and marketing/PR industry for a couple of months. The whole company folded and then instead of getting another job, I decided to go to culinary school – just for fun. I had no intention of going into the culinary world fulltime. I ended up loving it and falling in love with food. I got a job as a private chef and I started my blog and it just snowballed and that was a little over 10 years ago.

AM: That’s a great story and one of the things that we enjoyed reading about you is that you’re all about the California Girl Life. We’re based in NY and we wanted to know how you define the California Girl Life?

GD: To me, the California Girl Life is not about being in California. It’s more the state of mind as opposed to an actual place. I think it’s all about living your life in balance, being your own sunshine and making sure you’re happy and all of that. I think that that is what my definition of California is. I can have a beautiful salad with all of these incredible vegetables and I can also indulge in pizza, pasta and cookies – that’s the balance part of it. I mean, we’re very fortunate in California to have incredible weather most of the year. Whether or not, you can experience that or not, I think that we can all bring a bit of sunshine into our kitchens via food.

AM: Would you define that as your style of cooking or since you went to culinary school, do you have a specific way that you like to cook?

GD: I would say that I am very California focused, but I would say that I was trained in French cuisine, but I wouldn’t say or even qualify myself to say that I am a French trained chef. I like to say that the way I cook is very carefree, I like to do simple ingredients – I would say that I am a Mediterranean style cook and that really resonates with California. I also grew up in Tucson, Arizona so there is definitely some South West and Mexican influence in my food.

AM: We can definitely see that. You are a recipe developer. What does that mean and what does it involve?

GD: A recipe developer is someone who has an idea and takes it from an idea to a finished recipe. Normally, it takes anywhere from 3-6 tries to get a recipe perfect before it gets up on my website or one of my cookbooks. For me, it’s important for me to stay continuously inspired. Pre COVID-19, it came from traveling and being able to eat at restaurants and all of that kind of stuff. Now, I’m finding inspiration from my CSA (Community Supported Agriculture) Boxes and things that I’m doing because before, I had access to Farmer’s Markets and now I get these things delivered once a week and I’m like, “what do I do with this and this?” It’s creating so many ideas because I’m being forced to cook with things that I normally would not get on my home. It’s been cool to recipe develop during this period of time when things have been more limited.

AM: Can you tell us more about the website, What’s Gaby Cooking?

GD: What’s Gaby Cooking is my website that I started back in 2009. It was originally a blog that I was able to put up things that I was cooking in culinary school and beyond on it. It has now been turned into more of a hub that houses all the What’s Gaby Cooking things. So we have recipes on there, meal plans on there, we feature companies, we do travel guides, menu planning for Memorial Day or Mother’s Day, our podcast is on there now and we just recently launched a culinary school on there as well.

AM: Which is awesome.

GD: I’m basically reliving my culinary days and turning it into videos so that people can get the same education I got A. for free and B. done in quick snippet videos. While everyone is cooking more at home right now, you have access to some cool how to videos.

AM: When we looked at it, we loved seeing how you had all the different ways that you could make eggs because there are some that you know how to do, but then there are others that are a bit more challenging and it was cool to see the one on poached eggs. It’s great how easily bite sized that it is where you can just start from there, do it and then you just roll into other videos. Couldn’t agree more that especially during this time, you may not have cooked a lot but you find yourself doing it a lot more now and you’re looking for fun places that you can kind of make it fun for yourself to do it. Especially since we’re all at home!

GD: I think it’s important to make things accessible. Yes cooking can be complicated, but at its core, it’s not. I’m enjoying being able to dispel some people’s fears around cooking while doing culinary school.

AM: Your husband works with you as well, how is that in your coupleship? As our co-founders are a couple, it’s interesting to see all the roles and those that spill over work between them as well as finding that balance with them.

GD: Thomas came on fulltime about a year ago. The first couple of weeks were rocky because we were so used to – I mean I have a team that helps me but I wasn’t used to having someone in my space every day. It was really interesting getting Thomas and I into a groove. Now a month in, we’ve been smooth sailing. He runs the whole production, tech and design side – he does all the video editing, the website design – all that and creating all the graphics and things. I do all of the recipes and camera facing work. He’s also been apart of What’s Gaby Cooking from the beginning. He wasn’t getting paid as he had an other job, but he knows my business inside and out. It’s hard to find someone who cares about the company as much as I do. So, it’s really cool to have him involved full time now and to have someone who is as equally invested in it every waking moment of every day.

AM: You have so many aspects to your business. What was the moment that you realized that you wanted to include a cookbook within your ecosystem? We were fans of Absolutely Avocados – we’re a fan of the fruit. What was the process like when you decided that you were going to do your first cookbook and how long do you spend doing your cookbooks?

GD: When you write a cookbook, it normally takes you 2-2.5 years start to finish. But when I did my first cookbook which was 8 years ago, I had no idea what I was doing and I walked into it very blind and it was an incredible learning experience for me. I LOVED Absolutely Avocados. It was my first child if you will. I’m very proud of it, but it also came with so many lessons about what kind of person I wanted as my agent, my editor, how I was going to be pushed and did I need someone to be my best friend who would hold my hand the entire time or did I need someone that would push me to make it an incredible book and to make it even better.

From my first book to my second and third book, I actually switched both agents and publishers. What I learned was, I can have both. My editor now, is someone who is going to push me to be a better writer, a better thinker and all of these things. She has now turned into a friend, but at first I was just looking for a friend. I wasn’t looking for anyone to push me because I thought that I was doing it so well to begin with. But we all need to be pushed and I think it’s important to have someone that keeps me accountable. I’m lucky that I have thatwith this team. But the first book, was a really great learning lesson for me.

AM: You just released your third book, What’s Gaby Cooking, Eat What You Want. It has such a great conversational tone as well as pictures. What inspired you to creating this particular book?

GD: Thank you! I get asked all the time, “Yeah you post all of these pizzas, pastas, cookies and salads. But what do you really eat Gaby?” I was like, “this is what I really eat.” I just wanted to really drive the home that you could do it all, you could do it in balance and you really have a great life. I think in today’s world, there is a lot of noise in food. You’re not supposed to have bananas in your smoothie and all of these things that aren’t necessarily true and it’s because of the diet industry that is rebranding as part wellness industry basically. I wanted people to get rid of the noise. Food makes you happy. It’s supposed to nourish your body, make you happy and bring people around your table. I wanted to create a book that was going to celebrate all of that.

AM: To have the section on the sauces, the splurge foods, you have the foods that are definitely the healthy ones – having the balance and destigmatizing it as opposed to saying what should and shouldn’t be really rang true to when we created Athleisure Mag. We wanted to present the options and allow people to decide if they wanted to do something in the manner that works for them. To have it in a succinct and awesomely packaged way, it made us want to make a number of the recipes because there are so many fun things that are in there. The flow and the way that it is broken out is conversational which makes it super approachable which is exactly on point with your brand.

GD: Thank you! That’s exactly what I wanted people to feel when they are reading it. I wanted them to feel like they were in my kitchen with me and they were just hanging out with their friends. I hope that everyone else feels that way as well.

AM: With all of us staying in. We have been doing movie nights 3-4 times a week. We have our projector that goes up, we have our snacks and things together. What are 3 dishes in your book that we should be making when we do our movie nights?

GD: Definitely the Parmesan Pizza Popcorn. It is made for movie night. I would say the brownies in the back – The Caramel Marshmallow, Chocolate Chunk Brownies – it’s a very nice decadent treat to watch a movie to. And then, while it’s not exactly good food to eat on your couch as they’re a little messy. The Chipotle Wings in the appetizer section are such a gamechanger. They’re so good and they’re not – punch you in the face spicy, they’re smokey and they leave you with a nice heat. I think that that is really fun also.

AM: That sounds amazing. Are you already making plans for your next cookbook and what it is going to be?

GD: Oh my gosh, yes! I just talked to my team the other day and they said, “so what’s book number 4?” I was like, “I don’t know.” Give me a few months to think about it. I would love to continue to do cookbooks. It’s so much fun to see people use them in their kitchens, tagging me in their recipes, hearing how food is effecting their lives and making them better. Right now with the quarantine and people being home with their children and homeschooling them, so many moms have been messaging me and saying that they are using my book as a textbook to teach their kids fractions, how to read and colors. I think that that is just the coolest thing and I never would have thought of that and I think it’s just really cool.

AM: That’s huge! You’re really synced into your social media! You were just talking about how people let you know how they are using your books and recipes. It’s awesome to hear that as busy as you are with so many things going on that you’re able to stay engaged with them.

GD: It’s my favorite part of my job! One of my favorite things to do it to talk to my whole audience they’re my family and friends. I have had the opportunity to meet some of these people on book tours and hosted events. I’m with them every day in my kitchens so it’s so much fun to be able to communicate with them via Instagram, Twitter or the blog. I can answer their questions, hear their stories – hands down one of the favorite parts of my job.

AM: With your new podcast, What’s Gaby Cooking… In Quarantine, it focuses on the quarantine and different dishes that you can make, how do you decide what dishes are going to go on the podcast?

GD: So the podcast is all user generated content. So I have a hotline. Remember back in the day when there was, 1-800-Jenny-Craig from back in the day?

AM: YES!

GD: I have one of those numbers now and so people call in and ask questions based on quarantine. How do I cook x y z in my pantry, how do I clean this and how do I this? It’s been so cool to listen to everyone’s voicemails and then to listen for things that are fairly common themes across everyone’s questions and to answer those on the podcast. It’s helping people to get even more comfortable in the kitchen. We just started having guests! My mom was my first guest and we talked about food noise, food shaming, raising children in today’s world and how we shouldn’t pay attention to the crazy food noise as well as how she did that she she was raising me and my sister. It’s going to be cool to see everyone’s response to that.

AM: Looking at Williams-Sonoma, how did that partnership come about and what is it like to create all of these amazing seasonings with them and what’s it like working with them?

GD: Williams-Sonoma came about a few years ago back in 2016. I had decided that the next iteration of What’s Gaby Cooking would be for people to have something tangible that they could use in their kitchens that felt like I was there with them. I knew that they were cooking the recipes and they were watching us on YouTube and all of that kind of stuff. I wanted them to have something that they could literally put in their recipes. I cold called a number of companies and told them my idea. Everyone that you can imagine that sells food products, and a couple of them wrote me and asked me to fly to their headquarters to take a meeting. Williams-Sonoma did not call me back right away, but I knew people there and I knew that everything that they’re about made sense for my brand. I went ahead and went to the meetings for the brands that reached out – they said, let’s get this rolling. I felt that it just wasn’t right yet. 24 hours later, the head food buyer of Williams- Sonoma emailed me and asked me to come up to San Francisco and to cook for the whole team and tell them my story. So, I dropped everything that I was doing and I hopped on a plane, flew up there a couple of days later, cooked for everyone, told them my story and we talked about my social, my website and culinary school.

I didn’t know this at the time, but salsa was not their best SKU. So they said, “let’s try a line of salsas.” I was like, “ok cool.” I’m from Arizona, I love salsa – let’s do it. We crushed it. We developed 3 salsas that came out that were also able to be used as multiuse sauces as well. It did so well and outperformed all their salsas. I think that that was their way of testing me. From there, we expanded into seasonings, oil, perishable products and cocktail mixes. It’s been such an incredible partnerships for the last few years and I feel incredible lucky to work with people that have become like family and friends to me. To be part of a company that has such strong messaging and goals – I feel fortunate to be apart of the WS Fam!

AM: So each season, do you have a particular focus on foods that you want to attack and then create those items that would go under that particular assortment?

GD: They do that for the catalog. A couple of years ago, they did a Mexico vibe and that’s when the salsas went into it. Now, they do have priorities like brunch was a focus for them this spring and we introduced our cocktail mixed with that as well as the All Things Eggs Seasonings. That plays into it. But at this point, they know that I know what will resonate with my audience. So we have collaborative brainstorm seasons where I say, “I think that we need to do this or we need to do that.” Then, we can make that happen.

AM: What in the culinary world have you yet to do, but want to embrace that and bring it into your empire – or even outside of it as you are a lifestyle brand?

GD: Interesting question. I haven’t done any travel to Asia and I’m dying to explore the different cultures and food – everything. I want to cook with people for a month or two when we’re able to travel again and to learn all about that. I would love to learn from someone that is an expert or multiple experts and then bring that back to share that knowledge. We have dabbled in it at What’s Gaby Cooking but I really would love to immerse myself in something like that. That is high on my priority list in terms of growing the brand. But it changes so much. What’s Gaby Cooking Culinary School came about because so many people were messaging me on how to prep vegetables. It wasn’t something that we thought about doing until we were like, we should start this. Being a small company and being nimble is so important because you’re able to pivot and adapt to make changes really quickly. Who knows? Whatever we do when we’re over with COVID – it will be interesting to see how we change our business to accommodate that.

AM: What are 3 items that you always have in your fridge?

GD: I always have mozzarella in the fridge, I have fresh tortillas and salsa. I think those are things that I can’t live without.

AM: With someone that is so busy and now with having a number of the issues that we have all dealt with regarding COVID and staying at home. How are you taking time for yourself as well as your husband to taking down the noise and still being able to do the self-care that you need to be a calm and normal person?

GD: It’s really interesting. I do struggle with this and I am attached to my phone for most of the day. When we wind down at night, I leave my phone in the kitchen plugged in and I don’t take it with me to bed because I don’t want to be responding to DM’s until 11pm which I could easily be doing. I try not to. So that’s been helpful. We have been going out for walks every night after dinner - again without my phone to decompress from the day. That’s also been helpful. We also have been using FaceTime and Zoom dates with all of our friends. Honestly, we have talked to and seen them more now then we did before COVID. Because, they all live in different parts of the country. Some of our best friends in Portland, we FaceTime with them and their little daughter, multiple times a week which we didn’t do before all of this and it’s been so fun to be able to hang with them because we wouldn’t have been able to see them in person anyways because they live in a different state. It’s been nice to do that and to pay attention to the conversation rather than what’s going on around us.

IG @WhatsGabyCookin

PHOTO CREDIT | Matt Armendariz

Read the May Issue of Athleisure Mag and see That California Girl Life with Gaby Dalkin in mag.

S1. E12. | BUNGALOW SK WITH DAYA VAIDYA

On today's episode of Bungalow SK, we talk to Daya Vaidya who returns for the 6th season of Amazon Prime's Bosch as the Chief of Staff to the Mayor of Los Angeles, Jen Kowski. We find out more about the upcoming season as well as chat about the 7th and final season as they were recently renewed. In addition to her work in front of the camera, we talk about her work behind it and how she has worked with her husband on a number of projects. We also talk about how Hollywood continues to change as we look at the diversity within inclusivity for women and POC. 

S1. BONUS EPISODE | BUNGALOW SK WITH ELECTRIC ZOO EDM DJS

For our Athleisure Mag readers who enjoyed the Aug Issue (#44), you know that we shared our coverage of Electric Zoo that took place Labor Day Weekend on Randall's Island here in NY in 2019. We enjoyed this 3 day festival of EDM performances that took place across 3 stages. In today's bonus episode, we're taking you backstage with us on site as we talked with some of the industry's esteemed DJs and producers. You'll hear from EDX, our Aug cover SayMyName, Cash Cash, Boombox Cartel and Good Times Ahead!

S1. E11 | ATHLEISURE KITCHEN WITH CHEF + FIRST FEMALE IRON CHEF CAT CORA

On today's episode of Athleisure Kitchen, we sit down with Athleisure Mag's Dec cover, Cat Cora, the first female Iron Chef, Restaurateur and TV Personality. We talked about Cat's phenomenal career, great advice that she received from her mentor, Julia Child, how she goes about deciding on what her next projects will be, her wife Nicole and family life, and of course, she gives us the scoop on some of her favorite dishes from her restaurants. This episode as well as our photoshoot for the 48th issue of Athleisure Mag took place at 498 West End Ave #12A, via our friends at the Louise Phillips Forbes Halstead team. 

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. Our ad segment music is EQUALS performed by Dural.

Read the latest issue of Athleisure Mag.

S1. E10. | ATHLEISURE KITCHEN WITH THE FLATIRON ROOM'S FOUNDER & RESTAURATEUR, TOMMY TARDIE

On today's episode of Athleisure Kitchen, we head to one of our favorite whiskey destinations, The Flatiron Room. We sat down with its owner, Tommy Tardie to find out what drove him to opening this restaurant and whiskey enthusiast venue, what they are up to this holiday season and how they continue to satiate their guests' tastes with their whiskey curation. In addition, we talk with Darron Foy, head bartender to find out some tricks that we can use when making our next drinks and how he stays inspired in this fast-paced industry. This episode was recorded in the Flatiron Room in the Flatiron District of New York. You can also read this interview in the Dec Issue #48 of 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. Our ad segment music is EQUALS performed by Dural.

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

THE CIRCLE

Netflix

Season 1

We enjoyed bingeing Season 1 of The Circle on Netflix which looks at the power of social media, perceptions and who we are in this game. We are introduced to contestants who live in a building who never meet each other face to face. Each player has access to a closed internet where they are able to interact with one another, create a profile and play a series of games to win the opportunity to vote others out of the house. In addition to being able to share information as a group, they can interact privately one on one as well as in groups.

As members are voted out, new people move into the house and work to integrate into the social group that has already been established. As each person leaves, they are able to meet an individual of their choosing as well as to share their final thoughts through a video. Much like Big Brother, we're able to see each contestant to get to know more about them whether they are being themselves or impersonating someone else. By the end of the show we get to know a lot about the contestants.

WE CRASHED

Wondery

Spotify

Coworking spaces have become a mainstay in our day to day lives whether you work from there, attend events or have meetings there. Although there are a number of options, We Work has been at the forefront of this movement. For those that are fans of Wondery's Business Wars and Business Wars Daily, they have created a mini series known as We Crashed which follows the rise and fall of this popular coworking community space.

This podcast series looks at the genesis of the company, how they trailblazed in the industry, its corporate culture and how mismanagement initiated its decline.

DISORGANIZED CRIME SMUGGLER'S DAUGHTER

iHeartRadio

If you ever wondered about what it was like for weed smugglers in the 60's to conduct their business, how they moved product across the nation as well as flying it in and out overseas, Disorganized Crime Smuggler's Daughter shares this throughout its podcast episodes. We are introduced to Rainbow Vallentine, the daughter of smugglers. We learn about her life, how she was unaware of her parent's activities until later in life and how her mother and father got into this industry.

The podcast talks about how the industry was furthered, the role of music in growing their clients, the criminalization of the industry and more. In each episode we see how this community came together to increase their business as well as the risks that they took on.

The listener also realizes that as the decades continued on, a business that was run by a trusted network began to change with new players such as the mafia and other organizations that began changing the rules and ethics of the honor code system that had been established.

We hear the first hand account of the high and lows that Rainbow Valentine's parents navigated as they took care of their familes, their disorganized crime network and the point that they finally left the business after a series of complications that took place. They also look at how new laws are alleviating issues that have existed in the US that allow people to obtain their products legally without the pitfalls that were common place years ago.

Read the Jan Issue of Athleisure Mag and see Bingely Streaming in mag.

THE WHISKEY EXPERIENCE WITH TOMMY TARDIE & DARRON FOY

As the holiday season means that we have a lot more on our plates than usual, the need to find a place to take a moment is key! We made our way to NYC's whiskey destination, The Flatiron Room which is known for its staggering amount of whiskeys that are available, cocktails, entertainment and an experience that's not to be missed. We sat down with Tommy Tardie the founder of the Goodnight Group LLC which is comprised of The Flatiron Room and Fine & Rare to talk about what led to creating these spaces, the importance of cultivating these environments as well as how he stays inspired in the hospitality industry. We also took some time to chat with his head bartender, Darron Foy who lets us know about cocktails that we should try there, his interest in working in this space as well as what we need to have on hand when we try our hand on making cocktails at home.

ATHLEISURE MAG: So before The Flatiron Room, what was your background?

TOMMY TARDIE: My real background and what I went to school for was advertising. I used to be the Creative Director in advertising before I got into hospitality and once I ventured into hospitality, I started with a small lounge, had moderate success with the first lounge. I thought, wouldn’t it be cool if I could charge even more for the same drink and that’s when I went into the nightclub scene. I opened up a couple of different nightclubs and they were very profitable. Margins in nightclubs are pretty high, but it wasn’t a lifestyle that I really enjoyed and I decided that I wanted to stay in hospitality. But if I stayed in hospitality, I wanted to stay in a place that I enjoyed going to. A place that kind of put me as the demographic and that was kind of the genesis of The Flatiron Room. I looked at it and rather than doing field research, I said that I would build a place that I would want to hang out and that I would want to take my friends to.

AM: For those that have not come here, let our readers know what they can expect.

TT: I think the key word is an experience. We want guests to have an experience when they come here. We want there to be theater in the overall experience. When I say theater, people that come here equate that to the music that we have here on stage. The theater is really the whole dynamic of the room! When you walk through the room, of course you’ll see people that are on the stage – that’s part of the theater. But the way that our servers are trained and even the way that they pour their drinks at the table, the way that they climb up and down the ladders, the way that they crush ice from a 1920’s ice crusher – that’s all part of the theater and the choreography of the room.

AM: How many whiskeys do you have here?

TT: Well, that’s a great question and I can’t give you an accurate answer, but I would say around 1,200 – 1,500 unique expressions and that was a journey in and of itself. When I first opened, I thought 250 would be a respectable number. I wanted to have that amount and thought having that would be great. At the time, I thought that I knew a lot about whiskey and over time, I realized that I knew nothing about whiskey! As I started purchasing them, I got into conversations with those that were engaged and knew about the whiskeys and that’s when I went down the route of needing to get more indepth into the knowledge of the whskeys. Prior to working in hospitality, I was a creative director and I tend to be visually oriented – very right brained. So I traveled around a lot to learn about whiskeys and I went a fair amount to Scotland and just met with the distillers and saw how it was made. It really helped with my knowledge a lot. Coming back from these trips, I would come with new whiskeys and 250, turned into 300, which turned into 400, and then 500. What I quickly realized was that once you became known for whiskey, you have a responsibility to guests to have all the new whiskey when it comes in. It wasn’t something that I had factored into my algorithm. The more people came in – I had an obligation. They would say, “oh you haven’t gotten the new release from Glenmorangie?” I’d say, “oh we have to get it.” Then we breached 1,000 and there was no turning back!

AM: Just looking at this room, it’s amazing to see all of these cabinets where people can store their own whiskey – tell us about this.

TT: The idea behind this – I call it Bottle Keep. Before moving to NYC I lived in Hawaii and when I was there, I was into surfing a lot and a lot of my buddies were Japanese. We would travel to Japan quite a few times and I was younger then and we would go to this nightclub district known as Roppongi. I remember that it was such a cool concept that they had these bottles that were stored. At the time I just thought it was really cool and it must have stuck in my longterm memory. So when I opened this, I thought that having been in the nightclub business that I understood Bottle Service. Bottle Service wasn’t something that I wanted to do, but I thought if there was a way to take that concept and maturing it which made me think about my trips to Japan and I thought it would be cool. Also, bottles look cool when they’re displayed and when you hit them with the light as you’re a visual person so you uplight them and they look stunning. Also, in NYC, space is a commodity and I wanted to incorporate the bottles into the architecture. I allocated all this space for the bottles and it was a hard road initially because we had all this space. The first night we sold 3 with friends and family that purchased them. I was like, “wow we have like 800 more to go before this place looks legit.” Over the years, it grew and now, we have more demand than supply. In the manager’s office, we have an actual room where we store extra bottles.

AM: What are your favorite go to whiskeys?

TT: Oh gosh. They change, but I think that anybody that knows whiskey – I mean I could throw it back to you and you’d probably have a hard time answering because it’s very situational. Whiskey is based on the season, time of day, the mood – fortunately I have over 1,000 to choose from for my many moods. I will say that some of my hands down favorites that I tend to revert back to are: Glendronach 18 as my go-to favorite. I love a good Bowmore – if I go with peat then I like to go with something that has a nice balance of Sherry to get that smoky sweet elements and because I’m American, I have to throw in a bourbon. I tend to like bourbon’s cask strength E.H. Taylor is a full proof whiskey. Bourbon – I love Michter’s, Buffalo Trace – some of the Buffalo Trace antique collections are always good. It’s not as affordable as it used to be.

AM: What cocktail do you suggest that our readers should make sure to ask for when they come by?

TT: The one that we’re drinking now is called our Smoking Old Fashioned. We talked earlier about being theatrical and this is one of those kinds of cocktails, but it’s not all fluff. The smoke that’s put in the cocktail – the phenols that are attached to the liquor it gives a residual smoke in the flavor. I like this cocktail because being a visual person, I say that the first drink is with the eyes, the second drink is with the nose and the third drink is with the mouth. So this delivers on all three and when it comes across the room you see the smoke in it. You lift off the cap and it has that wow moment so that when people smell it they say, "wow what is that?" But it delivers on the final product because it happens to taste as good as it looks and as good as it smells.

AM: In terms of pairing whiskeys with various items offered on your menu, what do you suggest?

TT: It’s somewhat of a subjective question. I have been to a lot of tastings where they have paired items with things that people would not normally expect to pair with whiskey. For me, I like to pair cheese with whiskey. It has this creaminess and richness and it coats your mouth first. Having the alcohol interact with the viscosity in your mouth – it does something really special and brings out flavors that you normally wouldn’t expect. I will say that if I am drinking something really old and really fine, and I just want to focus on that, then I don’t want to complicate my palette at all. I don’t want to introduce other flavors in there. If it is something that is moderately priced sure I can experiment with it. But if someone is pouring me a 25-year or a 35-year whiskey – then I just want to enjoy every aspect of that from every subtle nuance. For me, a good whiskey is something that develops on your palette. A lot of people think that you have a sip of whiskey and that’s it. But if you really go in deep on the flavor of whiskey – it evolves – what initially hits your mouth when the alcohol starts to burn off and new flavors will appear, grow and resonate on your palette. I think that’s why it’s such a great sipping drink. You take a sip and sit back and let it have its way across your palette and you just enjoy it.

AM: We know that The Flatiron Room is a great place to come to and with the holiday season upon us, what events can guests come to?

TT: The 4th quarter for us – the holiday season, we have a lot of guests that come in from out of town. Unfortunately, they see that we are closed for private events – it’s the season and many times we’re closed for that. I always recommend that people call in advance to make sure that we are open. With that said, we do have some events that are open during this time where guests can come in and bring their friends and family from out of town so that they can get a taste of old New York. During Thanksgiving we had a great feast which was a prix-fixe dinner. On Christmas Day we have another event. For NYE, we’re throwing a great party and we have a tremendous band – Carte Blanche that will be performing live here. We have a number of great things taking place if you have guests that are in from out of town.

AM: Do you still do inspirational travel when you're looking for new whiskeys?

TT: Yes! It’s one of the best things about the job and getting inspired. I get to go to Scotland quite a bit when I’m over there meeting with people, the distillers, learning about new expressions when they come out. It’s funny because my knowledge base has developed so much and every year, I think that I know a decent amount about whiskey, but then the following year I look back and I think, “gosh I didn’t really know much.” Today if you asked me if I knew a bit about whiskey, I would confidently say yes. If we had the same conversation next year, I’d probably look back and say, “oh wow I knew nothing.” But it’s fun and it’s a fun journey and I love learning as well as traveling and it works out.

AM: What are 3 things that you put in your carry-on when you’re traveling to make the flight easier, or to feel that you’re at home or when you’re relaxing after having copious whiskey tastes?

TT: Great! Headphones for sure, Melatonin is my go to because if I’m traveling to Scotland it tends to be an overnight flight and that gets me there. Also a flask - they're always fun and of course when I come back, I tend to come back with one as well!

AM: You can’t have them get lonely! Is there anything else that you would like to share with our readers to let them know about The Flatiron Room?

TT: If you haven’t experienced us yet, please come down and experience us! I think it’s a unique experience especially if you’re a New Yorker and people love those New York Moments. If you haven’t checked out my other property, it’s called Fine & Rare (9 East 37th St NY, NY 10016) and I recommend going there to try that out as well. It’s a similar vibe that is a little more food focused, we also have a large dynamic selection of whiskey!

IG @TheFlatironRoom

@FineAndRareNYC

@GoodNightGroup

@TommyTardie

We find out more about this incredible space from Head Bartender, Darron Foy.

ATHLEISURE MAG: When did you know you wanted to be a bartender?

DARRON FOY: I think it’s when I came to NY. I bartended for 8 or 9 years before that in Scotland where I’m from. It was admittingly more for financial gain as I was studying at University and I needed extra cash. I very quickly fell in love with the kind of interaction that you can have with the public. It wasn’t so much about the drinks or the crafting of the cocktails. It was actually the interaction and the evolving communication that I had with the public that grasped my love. When I moved to NY, I just noticed that the bartenders in NY – it was cool and you felt like almost important when you are working behind the bar. It was your fortress. So, I really started to delve into cocktails. As a Scotsman, we’re much more happy with a single dram, a gin and tonic or a vodka. But I started to notice very quickly with my background in music and in art that I really enjoyed crafting cocktails. So when I finally applied to come to The Flatiron Room, I had learned the NY basics of cocktails from the Manhattan, Sazeracs etc. I came here and I was immersed into the cocktails that we did at this bar. When I came to NY, I knew this was what I wanted to do to be in engaged with the public, to learn more and to educate. I wanted to perform and it’s a constant back and forth with the public.

AM: What is a shift like here?

DF: It can be anything. Tommy mentioned the word subjective in your interview a few times which I think is the perfect word to use when talking about the hospitality sector! We can have a beautifully nice relaxed night here with fantastic cocktails and great music. We can be slammed to the rafters. You can spend an entire evening not talking to your fellow bartender because you’re flying cocktails out. It’s constantly changing and by being in this – it keeps you on your toes. No day is the same; therefore, you have to be prepared for whatever comes. You may have a great customer, you may have a slightly argumentative customer. You may spend 20 minutes making a simple cocktail and they praise it to the heavens. So everyday in my opinion is a new day! I think again going back to the fact of why I like being a bartender. It’s not monotonous.

AM: What are your 3 favorite cocktails that we should have when we come to the The Flatiron Room?

DF: Normally when customers ask this, I do say whiskey as we have a fantastic collection and as a whiskey lover myself. We showcased the Smoking Old Fashioned – visually again, it’s just a fantastic cocktail. As Tommy said, you drink with your eyes and your senses and we’re trying to create a sensory enjoyment. I believe that Rye Old Fashioned with the Smoking Old Fashioned is just being elevated. Your adding the savory wood tones with the Rye Old Fashioned itself and it becomes a lot more than a simple cocktail.

One that is on the menu right now that I crafted is called the Cardamom Blossom. I’m very proud of this cocktail. It’s a link to my wife’s family and my Scottish background. It’s using cachaça, my wife’s family spent some years in Brazil and once I moved to NY we all met up finally. One of the first gifts that I got was a bottle of cachaça – I was very interested in the flavor. It has a sugar cane note and my wife’s brothers and cousins would make me Caipirinhas – a classic cocktail. I wanted to change it and I noticed that we never had a cachaça cocktail in the bar. So it's a mix of blended scotch whiskey, cachaça, and using orgeat syrup which is an almond syrup which has a nice baking taste to it. We added lemon juice, bitters, some honey and adding cardamom. It’s an egg white cocktail that I love to make – I adore egg cocktails because I like the viscosity of it and the way it looks. But it’s also very light and very plain. I’m proud of it because I think that it is a very elegant drink.

Finally, I personally feel that a very well made Manhattan is such an easy cocktail to create and very easy to muck it up. One of the things that I like to do when I go to a new bar is to order a Manhattan or an Old Fashioned because I want to see how they make it. I’ve had Old Fashioned filled with chunks of orange, cherries and I just like to go back to the classics because to me, that’s not what it is. A well made Manhattan which I think in my opinion, we do well we do well here is just an elegant and standard classic cocktail.

AM: You just shared the Cardamom Blossom that you crafted. How do you go about obtaining inspirations for creating other drinks?

DF: I think that that goes back to communication. Talking with the public, your fellow bartenders and servers. I have a music and artistic background so I feel that I have been creating from the second I could see over the stove, my mother in Scotland had me cooking. I love to cook and I love creating things. I think that I have that artistic ability where I take great pleasure in creating things. I think that people tend to be cautious when trying new things and I hope that people realize that that’s not the way to be. You have to dive into trying new things. So a lot of my experience comes from bar diving with my wife and trying new things from receiving a new whiskey at the bar and smelling it and trying new flavors and what would work with it and it’s a constantly evolving process.

Communication is great and when you talk to fellow industry professionals and why they chose certain bitters or garnishes, it helps to evolve your own personal ability. Communication is key in terms of creating new cocktails.

AM: So for the people who want to make whiskey cocktails at home, what are the things that they should have on hand as many may be a bit hesitant to do this at home?

DF: First of all having the correct tools – strainers, cocktail shakers and stirrers. Even things like good ice. You go back to the very basics when you’re crafting a cocktail. If you’re using broken up ice and it’s breaking into the cocktail, it’s diluting it too much. If you’re wanting to present it a certain way, are you using crushed ice, blazened ice, ice rocks? In terms of experimenting, you know your own palette – again maybe step away from that. If you know that you like a certain flavor and you know you can craft a good cocktail, why not remove that entirely and try something new. You might not like it, but it may open your eyes and head to more ideas and more experimentation. I think good mixers, good bitters can help the process and having a variety of good scotches, whiskeys, ryes, and bourbons etc all promote different flavors and therefore reacts with the palette differently. I love the classics such as the Angostura Bitters and the Peychaud’s Bitters. I mean, 20 years ago especially when it came to Angostura, any recipe that required a bitter would come from this brand! Nowadays, we have a fantastic array of companies, different bitters – the Fee Brothers have a fantastic range with Cherry Blossom, Aztec Chocolate, Almond Bitters and really amazing flavors. You have to experiment! You have to try these things and it’s the same as cooking. You’re not going to know unless you try. So good tills, proper ice and an open mind. You have to go in there with no prejudice and try something new. You may fail, but just pick yourself up and try it again. You can tweak it here and there and then become more confident in your ability. Once that confident grows, it’s easier for you to continue to experiment.

AM: You’re here working with so many different people that come to The Flatiron Room and being so creative. What do you do to take time for yourself when you’re not here?

DF: My wife and I are big foodies. We’re here in NY, we live in Brooklyn and where I live, we have German Beer and where I live, we have German Beer Halls, Japanese joints, I have everything there. We tend to try to find new places for food. I experiment quite a lot on my wife, she’s my biggest critic. I ask her about the cocktails if they are too strong or too sweet. When it comes to down time, it’s probably walking my dog. He’s a little pain, but I do love the little guy. Generally, just relaxing because you’re in a high strung environment. So you need to take time to recharge and I laugh at this, but as bartenders, our time off tends to be in bars because that is where we are comfortable. Even in the house, my wife laughs because she says that I’m stir crazy if I’m sitting down for more than 20 minutes not doing something and I will head to the bar. Maybe it’s the Scottish in me that is more comfortable sitting in a place with alcohol around me, but I feel that bartenders are hermits, we like what we like. We try new things but we gravitate back to the bars that we like. I mean I do go to the gym from time to time but – good food, good drink and just generally recharging your batteries so that you can come back and do your job which is important!

IG @TheLiquidArtist

Hear The Flatiron Room's Owner/ Restaurateur Tommy Tardie and Head Bartender, Darron Foy on our show, Athleisure Kitchen 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 Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the Dec Issue of Athleisure Mag and see The Whiskey Experience with Tommy Tardie & Darron Foy in mag.

BINGELY STREAMING

YOU

Netflix Original Series

Season 2 Premiers 12.26.19

Like many, we became fans of the stalker/ thriller YOU which began on Lifetime for its first season and starting on Dec 26th will continue as a Netflix Original Series. If you've yet to see the first season or need a quick refresh - we've got you. We meet Joe Goldberg (Gossip Girl's Penn Badgley), an owner of a bookstore in NYC who falls in love with a customer Guinevere Beck, (Elizabeth Lail) who becomes his girlfriend. We begin to see his increased stalking behavior as well as a number of things about his life to show that this is not his first time dancing with a deadly obsession. We also see how he interacts with her friends such as his relationship with Peach Salinger (Shay Mitchell).

We end the season realizing that his ex girlfriend Candace is alive and that he will be starting over in LA. We can't wait to do a proper binge of the second season during the holiday!

BLOODTIES

Wondery

Spotify

We love when we listen to one show and we're given a heads up about another. As we transitioned from Thanksgiving to Christmas, we found out about Wondery's scripted show, Blood Ties a True Crime podcast where we meet Eleonore and Michael Richland (played by Gillian Jacobs and Josh Gad) as they find out that they have just lost their parents while they were on the way to seeing them for a visit.

The death of their parents is amplified when they realize that their world is forever changed and that the secrets of their successful father will not only come to light but ruin his legacy. As a renowned cardiologist and health care magnate whose sun is also a doctor, there is much at stake as they learn more about his life.

BACHELOR HAPPY HOUR

Bachelor Nation | Wondery

Spotify

Readers know that each season we enjoy tweeting along with you and giving our theories of who is going to Hometowns and who will be the winner of the next Bachelor/Bachelorette. Starting Jan 6th, ABC's The Bachelor is back with Peter Weber. This month, they have released this season's contestants so we can hit the ground running on this successful franchise.

This year, we're making sure that we listen to Bachelor Happy Hour, a podcast with Bachelor Nation and Wondery. Each week The Bachelorette's Rachel Lindsay (who is also host of MTV's Ghosted) gives insight onto what's happening in the house.

If you have yet to listen to the show or missed the latest episode, Rachel sat down with Becca (The Bachelorette) to talk about their first thoughts on the contestants that are entering The Bachelor. They also shared who they thought would have a good run in the house, who may not be there too long, Hometown selections and who will win ultimately. They also wondered about whether last season's The Bachelorette Hannah Brown, will come back to the house as well!

This is a great show to enjoy while you wait for new episodes of The Bachelor and to see who Rachel will have on as a guest as the season continues!

Read the Dec Issue of Athleisure Mag and see Bingely Streaming in mag.

14TH ANNUAL STARCHEFS INTERNATIONAL CHEFS CONGRESS

We headed to Brooklyn for the weekend to watch a number of demonstrations, panel discussions and meeting with a number of vendors at the 14th Annual StarChefs International Congress. We were excited to do a deep dive into its various initiatives that it presents to those in the culinary community. We took some time at the beginning of this conference to talk with StarChefs' Managing Editor, Will Blunt on what took place at the conference, what he's looking forward to as well as the issues facing those in the culinary industry as we go into the next year.

ATHLEISURE MAG: Can you tell us about your background and how you came to Star Chefs?

WILL BLUNT: I grew up in Washington DC and my parents were in politics. I graduated from Georgetown University and like most people, I didn’t know what I wanted to do so I taught high school tennis for a bit and did some work on The Hill for a while. I then decided to jump-start my career by moving to NY – it was the height of the internet exuberance in the late 90s. I was thinking about going the path of a conservative banking job and I did some interviews and I got allergic to the concept. I eventually took a minute to help a friend at what is StarChefs now. This friend had been hired as the first employee after a fundraising round and I got the bug. I’m 20 years in now.

In terms of food, I fell into it and then fell in love with the industry. I do cook and I am really into food; however, I am most inspired by the industry and the people that work within it. In the early 2000s, like most internet companies, we didn’t have a lot of direction, but we were firmly committed with my business partner Antoinette to be completely on the trade side, publish for chefs and make our mission to support chefs and other people in the industry. The idea with that is that it’s a wonderful industry opportunity, but it is also one with with a number of pains and challenges. We have a classifieds area that helps with labor which is a pain, all of our publishing is about best practices and inspirations for chefs and they are really passionate people. I have been most inspired by them in this industry and I do love food. I have gotten to know them really well, but it is truly about the people for me.

AM: What are your day to day roles in StarChefs?

WB: Fortunately we have evolved a bit – we’re still 15 full staff and for this event, we have 100 people who work on it. I do a bit of everything now and we have fortunately evolved to the point that we have great people that have different departments. I do a bit of fundraising and development, HR, I make a point to stay engaged. So let’s say in the early days there were 5 people – I learned to use a camera and my business partner Antoinette as well – there was a rule that everyone needed to be able to use a camera – classic start-up that’s boot strapping. We would do the Tastings Interviews. I didn’t mention it, but our thing that distinguishes StarChefs from any other publication is that we do 600 tastings interviews on the ground, every year across the country. We organize that to the 4 markets typically by quarter and we spend 2-3 hours with the chef, pastry chef, somm, artisan baker, coffee roaster – anyone that’s industry and doing something well. We will visit them, document them and get to know them. We share what we think is done well and would be inspiring for other people. So, all of that to say that, I still do that. It’s important because it’s something I enjoy doing, but we now have a wonderful editor, writers, full time photographer who are super capable, but I still keep my toe in the editorial. Just to stay in touch and I love the culture of the restaurant community.

AM: What’s the biggest thing that you have learned about chefs by working in this environment that still keeps you inspired to be a part of this everyday?

WB: Yes, the industry is still – despite all of the media attention in food TV and all of the exposure with celebrity chef scenarios etc – it’s very merit based and egalitarian. So at the end of the day, even if you have a Top Chef show and all that goes with it, you still face the same challenges. Many of the chefs that really early on inspired me and were early supporters, they all started at the dishwasher level. I think Jean Georges who is one of our Board of Directors he made dog food to start his career – not even human food (editor’s note: at the beginning of Jean-Georges Vongerichten’s career in Michelin three-starred L’Auberge de l’Ill in Alsace, he cooked and prepared the meals for the guests dogs)! Marcus Samuelsson who is a great friend and supporter, worked a hot dog stand, Bobby Flay scooped ice cream and so it’s very honest in that sense. There’s less patience in the industry because the demographic is such that there is such an explosion and there isn’t really a shortage. There are more opportunities that are quicker in the industry, but at the end of the day, there is still this certain base or sense of needing to work to get to where you are. I admire that and I like supporting people that are working that hard and trying to make it in an industry that has a lot of opportunity, but a lot of failure. I think 80% of all restaurants fail in the first 3 years or something along those lines. I think that my staff has had a lot of great people that have worked in the industry or gone to culinary school. We are all motivated by trying to be that extra leg up, or piece of perspective or inspiration. Folks that come to this conference – the best version for their experience of busting their ass all year is to come here to get a few days off to be inspired and to remind themselves on why they do what they do.

AM: Going into 2020, what do you think are 3 of the biggest issues that chefs are concerned about?

WB: Yeah of course! In this conference, I am hosting a session with Restaurateur Sean Feeney, his partner Chef Missy Robbins of Misi and Lilia and then Cosme’s Chef Daniela Soto-Innes – we will talk about restaurant culture and moving it forward. That was the theme of our conference last year, but it’s about being better humans. How you treat people and the culture. Everyone is on board in theory with that; however, I think that the challenge in terms of 2020 and beyond is how you walk the talk. It’s a challenge that’s easy to say in terms of providing benefits, treating employees better, more decent hours – but how do you develop the strategies to run a successful business and still do that?

I think that there is something that has developed amongst chefs and those in the industry in general, the brand image – it’s another panel we just finished. It focuses on how you manage your time and capital, what you invest in. That has been something that has built up over time. Which events do you decide to do and now it’s even more when you look at social media in how you present yourself and how much energy you put in to that. What opportunities do you say yes to and it’s pretty high level as not everyone is at that point. I think that even on a micro level, people who are starting out and opening a restaurant, they need to decide on investing in PR, social media and that’s another thing. I think there are the ongoing challenges that may not be 2020 challenges, but it’s becoming more acute with the larger companies that have bigger scale that are snatching up real estate that independent restaurateurs have harder times to access. Starting a restaurant is harder and harder and having to leverage to get the right space at the right price and to keep it once you're successful. That is a serious issue and when you look at NYC it's a great example because we have parts of Manhattan that are unattainable and all the leases are controlled by large management companies. Then you have the chains, I’m not saying that they’re all bad – they employ people and there are great ones that do home scratch cooking – but for the independent restaurant and chef that is a challenge.

AM: What are 3 panels, demonstrations, workshops etc that you are excited about for this year’s StarChefs?

WB: Our program is really strong this year and we tried to involve people that are more or less famous although our name is StarChefs, we’re not all about stardom. Some of the items I will highlight may seem like the less obvious ones. Ben and Brent from The Meat Hook will be doing an event on the main stage which they call Vintage Beef. I don’t know how much you know about them, but it’s my local butcher. They have been exploring different ways that they can be sustainable. One issue we have across the food system that we have with meat at least is a lot of our USDA and certification is centered around young animals. So they are going to be fabricating a 12 year old bull and they will serve it as a tartare. Apparently, I haven’t had it, but it tastes like an aged beef which is a cool thing to demonstrate that dairy cows, bulls etc have value if we could get to a place where we not only use the whole animal but all animals. I think that that will be a good one!

I think that an obvious one is that we have the most signups for Chef Francis Mallmann who is on Chefs Table on Netflix. He is so inspiring and I have wanted him to present for years! He is closing the show and he will be building a fire in the parking lot outside and presenting on the mainstage a vegetable roll! It will be carmelized and cooked with the fire ahead of publishing his Vegan cookbook which will be out next year. It's pretty cool as he has always been identified with a lot of meats. I think that for our chefs, one of the reasons why they are so excited for it aside from the fact that Chef Mallmann due to his great presence is that cooking with fire is really a thing that chefs find to be a bit of challenge. Everyone wants to cook with fire and it’s a trend, but how you actually harness fire, to cook consistently at different temperature points – those techniques are great takeaways for chefs.

I mentioned the panel earlier with the discussion with Daniela and Sean, they are 2 really special people that are models and examples of what the future of our restaurant industry should be and models that they should look at as one if a chef and one is a restaurateur. They have cool strategies to improving restaurant culture.

IG @StarChefs

@Will_Blunt

We sat down with James Beard Nominated husband and wife duo of Don Angie to talk about their West Village Italian American restaurant.

ATHLEISURE MAG: Can you tell us about Don Angie for our readers who have yet to swing by?

ANGIE RITO: It’s an Italian American restaurant in the West Village here in NYC. It’s more American leaning than Italian. We both grew up in Italian American families – like super passionate about red sauce and we take quite a few liberties with it. We use a lot of different ingredients and take more of a global approach to it.

AM: Why did you decide to do it like that?

AR: To be honest, there are a number of reasons and the major one being – we like to incorporate a lot of flavors that we like that aren't Italian into our food. Whether they're like Chinese or Japanese - or whatever it is. We just like to cook ingredients that we like. In NYC especially, there are a lot of Italian restaurants so we really like to set ourselves a part and this is the main way that we do that. Coming up with our own style of Italian food that we like that’s a broad perspective on what we do.

AM: As a husband and wife team, how does that work for you to cook together, work together – how does that coupleship work?

AR: We’re both super passionate about what we do and that’s what drives us. We could never work in this industry separately because we would never see each other. We tried doing it for a while. At the beginning of our relationship, we worked separately and like I said, you’re working 14-15 hour days and we wouldn’t see each other. We felt that working together was the best way to do what we loved together. It also works to our advantage. We’re typically on the same page and we can read each other’s minds because we spend so much time being together. It kind of helps because we communicate minimally when we’re at work and we’re always on the same page.

AM: What would you guys say would be your signature dishes at Don Angie?

AR: The most recognizable one is our lasagna. It’s a pinwheel style lasagna. That’s the one that everyone photographs and it’s all over Instagram. Aside from that, our Chrysanthemum Salad which is basically treated like a Caesar salad with a garlic anchovy dressing a lot of parmesan, sesame bread crumbs. The third thing would be ….

SCOTT TACINELLI: I’d say it’s a toss up between two things, the Buffalo Milk Caramelle and the Stuffed Garlic Flatbread.

AR: Oh I agree! Our Buffalo Milk Caramelle is a two tone black sesame and persimmon pasta. We just did a demo of our flatbread. This is something that is traditionally Italian, but we totally take it in a different direction by putting sesames on it, garlic, garlic chives and so it’s different than the original one.

AM: When did you guys know that you wanted to be chefs?

SC: I changed my careers as I did something else for like 9 years. I always loved cooking when I was a child and then I decided that I should try cooking and took a few classes at culinary school and then I went full time.

AR: For me, I always wanted to have a restaurant since I was a little kid. I used to play pretend restaurant when I was a kid. I wasn’t sure about what path in terms of cooking, working front of house or what that would be. I grew up in an Italian American family that had a bakery and I liked working there. I grew up in a very food-oriented family. Once I moved to NYC right after college, I was working as a waitress in a restaurant and at that moment at 21, I knew I was so passionate that I really wanted to know how to cook it. I started cooking then and didn’t go to culinary school and just asked if I could volunteer in the kitchen and I kept going.

AM: Do you guys envision another location or going to an entirely different coast?

AR: I think that the next thing that we would do is probably something in NYC, preferably something in the West Village as that’s where Don Angie is and easier for us to be present.

ST: I don’t know if it would be another Don Angie’s. AR: No, it would be another concept.

AM: How was it for you when you were nominated for a James Beard Award?

AR: I was surprised – I was like, ok! It was super exciting and I just wasn’t expecting it.

ST: I was very surprised and it was such an honor to be recognized by such an esteemed organization!

AR: Especially in NYC where there are so many other people!

AM: Do you forsee having a TV show or presenting your brand in different ways that we know chefs utilize.

AR: We are working on a cookbook right now. It won’t be out until 2021.

ST: We’re going to take it day by day and see what comes!

IG: @DonAngieNYC

When it comes to one of our favorite comfort foods, it's pizza! It incorporates a number of traditional ingredients as well as those that aren't. We chatted with Emily Hyland of Pizza Loves Emily and Emmy Squared to talk about how this food became the catalyst to this successful business.

ATHLEISURE MAG: So, pizza – why do you like pizza so much?

EMILY HYLAND: I mean, I think it harkens back to the quality of this nostalgia that all of us have as Americans. We all have this memory of pizza parties with friends or going out and have pizza or enjoying a slumber party and ordering pizza. It’s this uniting American food that lives in the state of our history. So why wouldn’t we want to have pizza?

AM: We know a few people who say that they don’t like pizza and we’re like, “really?”

EH: My dad says that and then every time he comes in he eats like a whole freaking pizza!

AM: How did you transfer this love for pizza to saying, I want to have a restaurant and make a business out of pizza?

EH: It was a dream for me and at that time, my husband as a dream for many years. We were in a moment where I had transitioned out of being a public school teacher and was a full time yoga teach – which is a next to nothing earnings for that time and space in my life. We had moved to Brooklyn and he was apprenticing at a neopolitan restaurant. I remember the day that he came home and he said, “I put my hands on the dough and this is what I want to do.” So the time and space really opened up and we took a chance and that really got us into our first brick and mortar, Pizza Loves Emily. From there, we found growth partners through our wonder partner Howard who has taken this small little baby, our first child and has helped us merge this into a growing company.

AM: How does it feel to know how you started and how it has evolved into what exists now?

EH: It’s really been surreal and I haven’t digested it – no pun intended! It’s weird as the founder and the namesake to have this identity that’s so rooted in my heart and then to relinquish some of this control to this corporate structure that is developing. It’s tons of learning and really taking something that is so very much mine and making it ours in this whole team. I love it and I’m having so much fun! The people that we have brought on to help it grow like the Director of Operations, the Director of Marketing are so talented and really care so much about the concept that it has made it so much nicer to be able to go to work everyday.

AM: What would you identify as your 3 signature pizzas?

EH: Our 3 signature pies at Emmy Squared are the Colony – so that’s got pepperoni, pickled chili honey so you’ve got salty, spicy, sweet trifecta – hands down fan favorite. Not too far behind it is the Vodka Pie. It’s house made, really nice creamy vodka sauce – the way I do it is dollops of burrata on it – I do it like a Margarita and just go extra on it. Then the Roni Supreme. A classic pie with tons of pepperoni and tons of Calabrian chili on it. So it’s like an elevated pepperoni pizza and the Calabrian chili oil is not so much spicy, but warm - it really rounds out the pie really nicely.

AM: Where do you get your pizza inspiration from?

EH: That’s all from our head chef, Chef Matt. He is really talented at developing topping creations and is trained as a culinary artist and a lot of that vision is from him. He conceptually wanted Emmy Squared and Pizza Loves Emily to be fun and not rooted in the formality that so many more esoteric pizza places do when they say, “this is what pizza is supposed to be.” We just wanted to open ourselves up to the variety of toppings that we could have without judgment. What you want is what you like!

AM: What are 3 ingredients that you like to have on hand when it comes to making that best pizza?

EH: So I think it’s our cheese obviously! At our original location, we still make our own mozzarella by hand. Over at Emmy Squared, we have a chef blend which we sprinkle around on the outside of the edge of the pan and it carmelizes with the dough on the pan so you get a fried cheese which is delicious. Our Ezzo Pepperoni cups are our ronis that cup nicely on the pizza. We also use really high quality flour. We use King Arthur Flour that is here in America and not shipped over from Italy. We start from that simple ingredient and just build from there and just add yeast, water and a little bit of salt as it doesn’t take much and we’re very simple with our dough.

AM: What are your goals as we close 2019 and thinking ahead to 2020 – what are you excited about for your brand?

EH: For the brand for next year, we’re really thinking about what it means to grow on a national scale. We just opened in Philadelphia and we will be in Washington, DC by the end of the year. If not then, early 2020 and on a growth path from there. Through my lens from there, my goal is to figure out how I can maintain this genuinely robust culture as a restaurant environment for my employees as well as to ensure that the same level of warmth is available to our guests that are coming in to dine with us. That is a big goal for me and when we do openings, I try to greet every guest table the few days that I am there and to say hi and to instill that cultural feel. I think that the other facet of it is to just synthesize our team and to lean on the talent there. It’s 2019, we’re all leading full robust lives. What are the things that my team members do that they can bring in and to support the types of things that we’re doing so that we are growing. We’re very people focused!

IG: @EmilyHyland

@PizzaLovesEmily

@EmmySquared

When we chatted with Will Blunt earlier in this conference, he shared that we should catch The Meat Hook founder's session on Vintage Beef and how they are lending their craft to the sustainable movement. We sat down with Ben Turley and Brent Young to find out about this duo, their business and what the holiday season is like for them.

ATHLEISURE MAG: We enjoyed sitting in your demonstration focusing on regenerative agriculture. How did you guys decide that you would be butchers, was this always a plan?

BEN TURLEY: We were both line cooks for a long time and living in Richmond, Virginia which is where we met. A small little butcher shop opened and we started interning there on our off time and the more you learned, the more questions we had. It wasn’t a whole animal shop as that’s not what existed at the time. The more we dug into it, we realized we wanted to do this and we moved to NYC to do just that. We could only find one restaurant group on the East Coast that was doing a whole animal program and we ended up opening a butcher shop for them and very quickly, it was disorganized and if you were going to be in it, you had to know everything like the finances. We thought we had to do it for ourselves and we ended up deciding to open our own shop. But essentially, we fell into it backwards and we were genuinely super interested in it as no one was doing it and we did and that was it.

AM: How do you go about finding the different farmers and farms that you’re working with? Are you constantly rotating things in?

BT: No not really. The whole idea is to develop a relationship with someone that you are going to find at a Farmer's Market and has dedication to their their craft. We’re very lucky to have found a great network of farms when we started. The whole idea was that we wanted to work with one farm that did one thing and that way, every single week, we’re able to give them feedback and not just buying things from all over. It was about having a very structured system and it was great because people could enjoy it and say that they would like to visit us and we could let them know the farm for them to visit. We wanted complete transparency in the food chain which is a major reason why we started this.

AM: We were talking with Will Blunt earlier this morning and he was talking about how you work with age cows. We had never had one before and we wondered what a Jersey cow would taste like. What was the thought behind integrating this as well?

BT: We had been tasting this on our own and when we would go up to the farm, we knew that they were not going to go and grind an older animal. We knew that they would have it in their farm store so when we went up there, we would just make a habit of asking if they had older animals. We would take them home and I remember the first one that I had cooked. I cooked it to medium and it was tough as nails and it sucked; however, the flavor was still incredible and you could tell that there was something still there. So we just brought it home for ourselves when we were there and eventually, we realized it was something that we had learned enough about that we could bring this into restaurants and have a dinner focused around these older animals. We were always blown away by these older animals. The texture was so different then what we had always been told it would be like and we thought it was phenomenal that no one knew about and no one was giving towards.

AM: Are there various breeds of cows you tend to deal with more versus others?

BT: Because everything we do is grass fed and grass finished, only a couple of breeds do well on grass and that would be Angus, Devon – that’s the best and what the farmers raise. We’re like, you guys know the grasses and we’ll tell you how it tastes. We’re the marketers for them!

AM: With the holiday season upon us, how crazy is this time of year?

BT: Bonkers.

BRENT YOUNG: Very busy!

AM: Do people order in advance with you. Just thinking about our readers that may be interested in swinging by today or prepping for their holiday meals, how would they go about it?

BT: We do everything online. We realized that after a few years, the amazing nature of human fallibility and error, all ordering is on our website. For Thanksgiving, we have a lot of options on our website. We’ll have over 550 turkeys for Thanksgiving this year. We normally sell 450, but we decided to go for it this year so we have a lot of turkeys. Then early Nov we’re heads down and you can’t even look up until after Thanksgiving and then 3 days after Thanksgiving, Christmas ordering happens and it’s heads down through New Years.

AM: Is there a down season when the orders aren’t as frequent?

BT: March. Just because we’re in NYC and everyone leaves in March. If you can get the hell out in March, your probably should!

AM: What are 3 dishes that you guys like to make with the items that you butcher when you’re at home?

BT: Both of us shop and we use what needs to be used. My personal favorite is beef shank and we always have beef shank. I think it’s still the most delicious things – it’s a nice project and it takes a couple of hours to get to relax and cook for that time.

BY: Chicken! Chicken in all forms. Last night was Chicken and Rice with scallions and a really simple sauce that was perfect for me. A real chicken and rice dish. I think that chicken to this day is so versatile and could be used in so many ways. It’s worth twice the price that you can pay for it.

AM: Why did you guys want to participate in this year’s congress?

BT: First year and I mean we were asked. We jumped on the opportunity. Talking about local meet is our mission and super fun and doing demos is fun too – no brainer!

IG: @TheMeatHook

@BenjaminStephen

@BrentonYoung

PHOTO CREDITS | Paul Farkas

Read the Nov Issue of Athleisure Mag and see 14th Annual StarChef’s International Chefs Congress in mag.