ROCK THIS WHEN YOU'RE HEADED TO A SUMMER SOIRÉE

Read the Jun Issue #66 of Athleisure Mag and see Rock This When You’re Headed to a Summer Soirée in mag.

9LIST

Read the Jan #61 of Athleisure Mag and see 9LIST in mag.

PUSH THE SOUND FORWARD WITH VALENTINO KHAN

Valentino Khan is a DJ/Producer with a lot of personality and a passion for his favorite teams - LA Dodgers and LA Lakers, where he had an epic concert celebrating their wins last year! In addition, last fall, he re-leased his EP on Diplo's label, Mad Decent. We caught up with him to find out about his passion for the industry, how he works creatively and more!

ATHLEISURE MAG: When did you first fall in love with music and when did you realize that you wanted to create music?

VALENTINO KHAN: I think my earliest exposure to who and what a producer was came through listening to stuff that The Neptunes, Dr. Dre and Timbaland were making. It gave me an understanding that there was a lane for people that “make the beat.” I became fascinated with the idea of creating something that gave people a wow factor in some way.

AM: You started in the music industry as a hip hop producer and have worked with artists such as T.I., 2 Chainz and B.o.B, when did you transition into doing music for yourself?

VK: It all happened for me at the same time more or less. I discovered dance music and began taking a shot at creating my own interpretation of it around the same time I started getting placements on rap projects. The artist side has just kept growing in such a great way for me and I’m thankful I still have my hands indifferent things both as a producer and an artist.

AM: Who were your mentors or sources of inspiration when you began your journey as DJ?

VK: I was inspired by nothing and every-thing at the same time. I’ve always want-ed to be versatile and try whatever I was feeling at the moment. So I gravitated to-ward having a catalog like someone like Diplo who has been involved with so many different genres. I wanted to be able to showcase a wide spectrum of sounds that I could create.

AM: What would you say is the Valentino Khan sound?

VK: I think a lot of people associate me with a very bass driven house music sound and that’s fine. But I think people that actually have listened to my discography know I’ve done many things outside of that too. I try to not get too caught up in that and just put out dope music.

AM: When you begin working on a new song or album, what’s your process in terms of how you begin to create it?

VK: It all depends on what the first point of inspiration is. I think I’ve been doing this long enough and I’ve put myself in situations where I can jump off from a number of different points. It could be the vocals, a synth line, the drums, whatever. I think the ability to take that original component and be able to have a vision for what the rest of the track will sound like is so important.

AM: How do you go about deciding to collaborate with others and what do you look for?

VK: I think it’s gotta be organic. I just look for people that try to push the sound forward because that’s huge for me. I want to continue to make music that raises the bar and pushes the envelope for every-one. It’s so important because that’s the same energy that has inspired me to do what I do.

AM: From a creative standpoint, is there a difference between when you’re doing a remix versus collaborating with an artist on a new song?

VK: I think the biggest difference when working with an artist is the focus on building a track around their vocal to let them shine. A huge part of it is giving your beat an identity but leaving space within your track for the artist. Otherwise, it can end up sounding too convoluted. I always try to keep that in mind when I’m doing a session or producing for someone else.

AM: When did you realize that you had made it?

VK: I don’t think I’ve ever had that moment. My career seems to have the most gradual steady climb but I’m fine with that. There’s more value in longevity.

AM: How have you been spending 2020 and how have you stayed inspired?

VK: Mostly making music and cooking at home. Or learning how to be a better cook at least. I think my goal is that I want to come out of this a better artist and a better person. Hopefully, I can achieve both of those things.

AM: How have you stayed connected to your fans to continue sharing your music with them?

VK: Streaming has been a huge way that has allowed me to stay connected with fans. Most of us haven’t been doing itas often as we were back when this first started, but I think it’s been cool to provide people with a brief distraction from the craziness that has been going on in this past year. Social media as a whole really helps me connect with my fans in the most organic way.

AM: I know you’re a Laker and Dodger fan and you did sold out shows for the Lakers Championship Victory Stream as well as one for the Dodgers! How did this come about and why did you want to do it?

VK: The new normal for now has been doing drive-in shows that are socially distant. And unfortunately, we never got to have proper parades for the Lakers and Dodgers winning it all in 2020. So I thought what better way to do the closest thing to a parade in a safe environment? I did back to back shows at the NOS Center in SoCal and sold out both nights. It was great to have that theme with those shows and celebrate together. It really gave perspective as to how important live music is and I’ve tried to not take for granted that it gives people a bit of joy.

AM: You’ve been doing drive in shows which is a great way to still be on stage and to have a version of fan inclusivity as well, how has that been and do you have more planned.

VK: It’s been an awesome experience. It’s a bit trickier to organize those but it’s become the solution for now until things get back under control. I’m definitely looking forward to doing more of these whenever the opportunity arises.

AM: We look forward to seeing you at E-Zoo later this year, what is your favorite festival to play?

VK: Fingers crossed on the festivals later this year. My favorites include all the Lollapaloozas and EDC of course because it feels like the Super Bowl of all of them.

AM: When you’re about to perform, do you have a routine that gets you ready for the show and do you have things you do after the show?

VK: I just stretch because I move around a lot, that’s it. I don’t really get any pre-show jitters so things are pretty simple for me.

AM: What have you learned about yourself this year as we have all had time for self reflection?

VK: I’ve learned that I can’t take for granted that I have a unique career that provides people with fun every night. There’s very few people that can say that, so I'm blessed I’m in that position. It’s also been a gut check in many ways and I’ve learned I can be alright when touring suddenly comes to a halt.

IG @ValentinoKhan

PHOTOS COURTESY | Valentino Khan

Read the Jan Issue #62 of Athleisure Mag and see Push the Sound Forward with Valentino Khan in mag.

BINGELY BOOKS

THE QUEEN'S GAMBIT

Vintage

Walter Tevi

We know that a number of you have enjoyed Netflix Series' Queen Gambit. We always like to read books that have a TV series/movie equivalent. We're introduced to 8 year old Beth Harmon, an orphan that is quiet, to herself and not someone that you would take notice of a significant way. It's when she plays chess that she becomes a different person! She realizes that her senses become sharper, she can think clearly and she has a sense of control that she has never been able to have in other aspects of her life. When she is in this mode, she is able to be the most optimized self that she can be which is control.

At the age of 16, she is preparing to compete at the US Open Championship. This competition requires her to work at the highest level that she has ever had to. As she is focusing on doing this on this professional stage, the stakes couldn't be higher. She feels the weight of her efforts which leads to feeling isolated, being scared and to potentially escape everything that she has worked so hard for

LOVE IS SERVED: INSPIRED PLANT-BASED RECIPES FROM SOUTHERN CALIFORNIA

Avery

Seizan Dreux Ellis

We could all use a few bright, clean and tasty recipes that are perfect for vegans, vegetarians and omnivores. Love is Served brings recipes from L.A. dining scene's Café Gratitude. Originally founded in the Bay Area, their dishes are named to double as affirmations of self. "I Am Fearless," "I Am Humble," and "I Am Open-Hearted"nod to the restaurant's core belief that food is just as much about spirit as it is about appetite. Over time, the restaurant evolved, changed location, expanded and became fixture as a background in paparazzi shots.

Executive Chef Seizan Dreux Ellis continues to focus on the principles of celebrating the flavors of plants, healthy ingredients, organic, made from scratch, free of animal products and in most cases refined sweeteners.

Key recipes include "I Am Awakening" (Raw Key Lime Pie), "I Am Warm-Hearted" (Grilled Polenta with MushroomRagout) and "I Am Gracious" (Radicchio, Roasted Butternut Squash, and Sundried Tomato Pesto Grain Salad) to name a few. With easy steps, unfussy methods and easy-to-access ingredients. It serves as a method to inspire you to change the way you look at food.

DRINKING ANIMALS COLORING BOOK

Caffeinstar Press

Caffeinstar Publishing

We could all use some relaxation and this coloring book for adults allows you to take a bit of self-care! Each page contains illustrations of animals drinking an array of cocktails - complete with recipes should you need an additional activity while taking a bit of a mental break.

Read the Jan Issue #61 of Athleisure Mag and see Bingely Books in mag.

#TRIBEGOALS

Read Jan Issue #61 of Athleisure Mag and see #TRIBEGOALS in mag.

NEXT LEVEL BEATS WITH SIDEPIECE

We caught up with SIDEPIECE, the collaborative project from respected producers Party Favor & Nitti Gritti. Their breakout hit, ‘On My Mind,’ was co-released with Diplo on his underground label Higher Ground. With over 75 million global streams, the song is nominated for a GRAMMY in the "Best Dance Recording" category, marking their first-ever GRAMMY nomination as SIDEPIECE. We wanted to find out more about their work, their creative process, how they came together and more.

ATHLEISURE MAG: Before we get into your collaborative project, tell me when you realized that you wanted to create music individually as Party Favor & Nitti Gritti.

NITTI GRITTI (RICKY): I started making music in 2012 as a hobby during college. I was just so competitive and determined that I ended up quitting everything to focus on it full time. Something about pro-duction and EDM blowing up at the time gave me the inspiration to really try and make music my career.

PARTY FAVOR (DYLAN): I got into electronic music when I was in my freshman year of college. It hadn't really popped off yet as dance music in the states and was still relatively underground. The only main-stream artists pushing a similar sound were the Black Eyed Peas/David Guetta at the time. The energy of the music and the unique soundscapes really attracted me and made me want to make dance music. It stirred something in me if you will haha.

AM: As producers, both of you have worked with amazing artists and have had a number of hits, how would you define the Party Favor and the Nitti Gritti sound?

PF: I think both of us are similar in the sense that we make all types of genres and I’ve always had a hard time being boxed into one thing specifically. The Party Favorsound originally started out as fun booty shaking music and over time I have been bringing in more songwriting and serious subject matter into the project. As I get a little older, my tastes and interests are changing and I like to constantly challenge myself. My upcoming album I’m finishing up right now is going to be a complete departure from early Party Favor and it’s very conceptual. Doing a full visual experience with it as well.

NG: Nitti Gritti is my project that allows me to release almost any genre and getaway with it. From Trap to Dubstep to Future Bass to Pop, I try to take inspiration from virtually any sound I want.

AM: Who have been some of your favorite collaborators that you have produced for/with?

NG: Getting to produce for artists like Major Lazer, Bad Bunny, SAINt JHN, Enrique Iglesias and Pitbull has been incredible. Seeing songs racking up huge streams over the years is always a great feeling.

PF: For me, early on working with Diplo was a great eye opener into thinking outside the box and how the process and industry works. He’s always thinking of what’s next and that inspired me to be better and not get complacent when I was starting out. I have worked with A$AP Ferg a few times both for his and my projects and he is one of my favorite people to work with. His vision for how he wants a song is crazy and he loves to make stuff up on the fly in the room which is how I work best as well.

AM: What is your process when you’re individually working with other creatives?

PF: It depends on each song and each situation. I love working in person because I think when you have that energy feeding off each other, there's nothing like it. The best music gets made that way. If I can’t get in a room with someone, I like to first take at least 45 minutes to chat/catch up and get to know the person before even discussing one bit about the song. Making music is all about feeling. For other records though, I might not even work with another person and maybe do everything on my headphones.

NG: I usually like to just hangout for an hour before we even start making music. Talking about life helps to open up the flow of communication, and then I like to start from scratch on a guitar or piano so the vibe is natural and we don't force the production process.

AM: How do the two of you work together when you’re creating music within this SIDEPIECE project especially with the craziness of 2020?

NG: We usually work remotely by sending Ableton sessions back and forth, but I go to LA to work in person with Dylan all the time. There's no doubt that we haven't been able to work face to face as much as we would have liked to this year, but we're making it work however we can right now.

PF: It’s been great because we have been on the same page mostly about the music and our skills really complement each other. So when I’m feeling lost on an idea or start something and want to hand it off, I know Ricky is going to be able to take it to the next level or fill in the blank of what’s missing. We both have our own separate projects so the SP project never feels like there's too much pressure and that's why I think it works so well. We treat it like our SIDEPIECE. Working in person for us is where we’ve made our best music, but we FaceTime all the time and show each other ideas. Going back and forth, we just make do with the situation. We’re sitting on so much music because all we’ve been doing is producing haha.

AM: How would you define SIDEPIECE’S sound?

PF: I guess Tech-House with a twist. We wanted this project to honor house music and its history and styles but wanted to bring something new to the table. I think coming from the world we do as PF and Nitti, we approach songs a little differently in the house world. We aren't in it for a fad, we're here to stay :).

NG: I'd describe it as "timeless house mu-sic that also pushes boundaries."

AM: What was the thought behind coming together as SIDEPIECE and tell me about ‘’On My Mind” and co-releasing it on Diplo’s underground label, Higher Ground.

NG: SIDEPIECE happened after Dylan and I showed each other some music on Face-Time one day. In about an hour, we realized we should try something together. It was cool how quickly we clicked mak-ing this style of music. As far as "On My Mind," I actually made it with Diplo in Bali on a writing trip we did, then almost a year later we made SIDEPIECE and all agreed it would be the perfect collab release for us.

PF: Ricky started this song with Wes (Diplo) before the SP project even started. When we initially started working on the project, he showed me the record as it was at the time and we both agreed it was perfect for the project. We worked on it more from there and turned it into what you hear now. We didn’t really have a choice on where it would end up label-wise because Diplo had a label haha, but we knew it was the right fit regardless.

AM: Not only has this song been successful streaming-wise, but you just scored a Grammy nomination for it in the “Best Dance Recording” category. How did it feel to get this nomination?

PF: Such a surreal feeling. We knew the song had potential and the response has been crazy but it was still such a surprise seeing our names up there. Honored and humbled by the response and the nomination. It’s chosen by our peers so that's even more of a big deal to me than the actual award. Now we gotta somehow top it haha.

NG: I've been a part of a Latin GrammyAward but I never got the actual trophy, so this time I'm really pumped to attend the GRAMMYs and try to win the damn thing! Haha!

AM: What are your plans for SIDEPIECE in 2021? Have you penciled in any festivals, drive-in shows whether virtual or live?

NG: We have a lot of music coming out and a few plans for future shows!

PF: Festivals, tons of new music, traveling the world, and just generally taking over is the plan.

AM: Are you working on new music that we should keep an eye out for?

PF: Way too much new music haha. We have a new one coming out in February called “Temptation” that we are stoked for. It was one of the first projects we made when we started SP. Hopefully some collabs this year too. We are open to anything and everything!

NG: We're always working on new stuff, it's just a matter of getting the songs out with a good plan behind them!

ID @YouASidePiece

@PartyFavor

@DJNittiGritti

PHOTO CREDITS | PG 42, 44 + 47 Koury Angelo | PG 48 Tati Bruening | STYLIST Corynne Burrows |

Read the Jan Issue #61 of Athleisure Mag and see Next Level Beats with SIDEPIECE in mag.

9PLAYLIST | APRIL ROSS

Read the Jan Issue #61 of Athleisure Mag and see 9PLAYLIST | April Ross in mag.

THE ULTIMATE BITE WITH MING TSAI

We've been a fan of Chef Ming Tsai for a number of years from attending a decadent editor's event where he paired savory dishes with a premium alcohol brand, watching him on his shows sharing his love for East meets West cooking, to seeing him on a number of shows judging - we love seeing his passion when he is creating his dishes. As someone who is known for his restaurants, TV shows, cookbooks, cooking line and more, we wanted to see how he has been navigating the past few months, find out how he came to the food industry and to find out more about one of his newest projects MingsBings!

ATHLEISURE MAG: Before we delve into your culinary career, you were a professional squash player and played at Yale– what is it that you love about the game and do you still play it?

CHEF MING TSAI: I am one of the most competitive people I know and squash to me is one of the most intense sports because you are enclosed in a small room with one other person and there is no-where to hide. If you are on a team sport like football or basketball you could in theory get lost in the shuffle. On a squash court, it’s two people and you’re responsible for your own actions and you control your own fate. The one curious rule is if you hit the other person with the ball you actually win the point. To someone outside the sport, you could in theory keep hitting the other person, but the other person could also keep hitting you back and they might hit you harder. Squash is a game of true sportsmanship, it’s a prerequisite.

I continue to play today mostly because I’m coaching my son David who proudly is following in my footsteps at Yale. As a side note, as a Chef, I love playing to burn a ton of calories, but it’s also a great way to get rid of stress (it’s very therapeutic), particularly right now during COVID which has hit the restaurant industry really hard.

AM: What was the moment when you fell in love with food?

CHEF MT: Apparently my first word was Nui Nai, which means milk. As soon as I could walk without falling over, which was maybe around 2 years old, I was always hanging out in the kitchen. I would watch my parents or grandparents in the kitchen cooking admiring the wok over the fire, their knives with the cutting board, but most importantly I learned early on that by hanging out in the kitchen, you'll be fed faster there. I kept coming back for more, I knew there was something about being in the kitchen that made me happy, and I was, still am and always will be hungry.

AM: When did your interest in food turn into wanting to work in the industry?

CHEF MT: I became interested in the food industry early on because my parents used to do private catering events and festivals. As early as age 10, I was frying egg rolls for thousands of people next to my grandfather. My first epiphany with food was also at age 10. My parents had friends over, unannounced because the couple happened to be driving through Dayton which is where we lived at the time. In the Chinese culture, you don’t ask “How Are You?” when greeting someone at the door, you actually ask, “Have you eaten?,” so I took it upon myself to make them my first fried rice. It by no means was my best, but in an instant when I watched all four of them, my parents and their friends, enjoying the meal, I realized I could make people happy through food. It was a true epiphany that to this day, is why I love being a chef.

AM: How would you define your cooking style?

CHEF MT: East-West, blending of techniques and ingredients that produces food that is bold in flavor and contrasting temperatures and textures that at the end of the day is inherently healthy. I’m more plant-based now more than ever.

AM: What was your culinary journey that you led to opening Blue Ginger?

CHEF MT: I cooked at the Mandarin Kitchen, with my mom. During college, I went to Paris for apprenticeships and then went to Le Cordon Bleu. After college, I moved to Paris and worked as a Pastry cook at Fauchon with Pierre Hermé. After that, I worked as a Sous Chef at the restaurantNatasha. That was the first time I was able to first blend East-West flavors in a professional sense. After two years in Paris, with the goal of opening my own restaurant one day being a good Chinese son, I went to Cornell to get a masters in Hospitality and Marketing. After I received my masters, I went to open a bunch of restaurants in hotels and ended up at the Intercontinental where I helped open 5 restaurants and 2 hotels. I realized I missed cooking in the kitchen and wanted to get back into the kitchen. That’s when I went to the Mandarin Oriental and worked at Silks. In 1990 Ken Hom was the head chef and he greatly encouraged me to keep, cooking the East-West style, it was really significant for me. Funnily enough, Silks was also where I met my best chef friend Ken Oringer. After Silks, I went to Santa Café in Santa Fe, where I did East-meets-South-west food. It was a significant period be-cause not only was it my first executive chef job, when I got my highest Zagat rating, but was also when Food Network “discovered me”. I took a liking to teaching what I knew in the kitchen and spreading my love of food to the masses. After two years though, I was ready to open my own place. I decided to move back to East to Boston and from there I opened BlueGinger in 1998.

AM: What were the biggest lessons that you learned when you opened your first restaurant?

CHEF MT: There are three big important lessons. The first is design build. The architect and general contractor have to speak the same language. You can’t build a 13-foot wall because planks of wood come in 12 feet foot pieces. You have to think about the way materials come in when you design something. A round booth costs twice as much as a square, but they can seat the same amount of people.

The second piece to this is you have to be there daily to save time and money. Plus if you are there every day, everyone works a little faster and you’ll save time with decisions and money. This helps to not only finish on time and but, will help save with your budget. The other piece to this is In-spect your space before you take over the lease really well. Make sure you drill into walls for water damage, asbestos etc. The second is cash-flow. When you raise money, if you did zero covers the first month, you should still be able to cover payroll, taxes, insurance etc. Restaurants fail because they open later than scheduled and they don’t have enough cash flow to sustain them. They don’t have enough money to pay rent, insurance, taxes even though they aren’t operating. If you open 2 months late, you have more financial pressure, so you have to do x amount of covers to pay for payroll, insurance etc. Then they start buying cheaper products or taking shortcuts and lower-ing quality and the downward spiral can’t be stopped. Make sure you raise enough money to open on time and on budget.

The third most important thing is who you surround yourself matters. Your team matters, they represent you. You have to find true hospitality professionals. They have to think like you and want to be in the restaurant industry. You want people that believe in hospitality and you have to make sure that every person in your organization believes that. As a chef the front of house for the customer experience is more important. For example, you could have the best food in the world, but if the service is condescending or arrogant, they won’t come back. You could have mediocre food, if the customer was entertained, treated well, the server remembered their name, it was the best service in the world, the customer will come back. You need loyalty, it makes a restaurant successful. Front of house is 70% of your dining experience, if you have the right pricing, the magic experience and the best food, it's the secret formula.

And just as important, as the leader, you have to lead by example. I’ve never walked by trash in the middle of the dining room, a cigarette or trash outside the restaurant and not picked it up. There’s no job too small for the owner. Ideally, you aren’t the only one doing it, you have to roll up your sleeves and get dirty. You have to do it, lead by example and show others how to get it done. And always use, “please and thank you”. You always have to ask, it always helps get the job done.

AM: You have won a number of awards including James Beard, Zagat and more – how important was it for you to receive the accolades?

CHEF MT: None of us are chefs to win the awards. We are chefs to make delicious food for people. The only reason having a large platform has helped is that it allows you to do more good, I’ve been able to do a lot of good because of my platform. Family Reach is an organization that provides a lifeline to families fighting cancer. In 10 years, I’ve helped raise over 8 million dollars through live charity dinners, but I’m fully aware that it’s because of my platform I’m able to do this. It’s a lot of waste of opportunity if you don’t take the opportunity to do good with it.

AM: Tell me about Blue Dragon and what people can expect when they come there?

CHEF MT: Blue Dragon has been closed since May 30th, we were proudly a partner with the Lee Initiative providing meals to restaurant workers in the Boston area. We were able to use Jamaica Mi Hungry food truck to provide thousands of meals to restaurant workers. Reality is real, where Blue Dragon is located, there is no business hence Blue Dragon is in hibernation for now.

AM: You are also the chef/partner at BABA in Yellowstone. What is this restaurant and what should we know about it?

CHEF MT: BABA is my one year old restaurant at the Yellowstone Club in Montana. I’ve always loved the mountains and Mon-tana is one of the most beautiful places on earth. I got to create a new signature dish, Tea-Smoked Peking Duck and bring back some old Blue Ginger favorites as well, plus some touches like Potstickersand shumai from Blue Dragon as well. It’s a culmination of all my favorite dishes and foods I’ve cooked throughout my career and absolutely my favorite way I love to eat. I know I’m very blessed to be able to go to Big Sky as often as I do.

AM: We have yet to try them, but we know they’re on their way – tell me about MingsBings, why did you want to offer these, what they are and will you have additional offerings as well?

CHEF MT: In 2017, my family and I received the world-shaking news that my wife Pol-ly had been diagnosed with Stage 4 Lung Cancer. While we explored medical treatment options at Dana-Farber Cancer Institute, Polly also made the life-changing decision to transition to a strict vegan diet with the hope of lowering inflammation by using food as medicine. As I dove into cooking all-plant based food, I found a lack of healthy savory meal replacements while strolling the grocery aisles. I was quickly disappointed by the variety and quality of the options on the market. It was in this moment that I recognized a new mission. While I created plant-based meal options to help Pollyheal as she improved, I also realized there were likely many more people out there like her who were possibly making the same changes. I continued to search and create vegan alternatives that were delicious and nutritious. After experimenting in the kitchen, MingsBings was born. The first flavor, the Original, is a veggie filled patty that launched the end of 2020 packed with watercress, red onions, shiitake mushrooms, edamame, garlic, ginger and pepitas all wrapped in a gluten-free brown rice wrapper. Found in the frozen aisle of Dave’s Fresh Market in Rhode Island (and soon other local grocery stores in MA) and online on MingsBings.com. Plus I’m so proud to say that a portion of our proceeds give back to both Dana-Farber Cancer Institute and Family Reach, two organizations that are incredibly near and dear to my heart. Stay tuned for new flavors coming out soon too!

AM: I have been a fan of yours for years and remember you on East Meets West with Ming Tsai and then seeing you're on anumber of shows on Food Network, being on the Today Show for the Beijing Olympics as well as your current show, Simply Ming. How important is it for chefs to share their personality and passion for food through these shows as well as socially?

CHEF MT: I’ve always loved to teach, cooking and sports. It’s also why I love being a father. You have to love teaching if you want to be a dad. I love all the outlets to be able to continue to teach. It’s why I loved East Meets West, Simply Ming and why it’s been a lot of fun to continue to do it on social media like Instagram and latest Pinterest and TikTok accounts. It’s so important to show your authenticity, to explain where the dish was created and where it came from. The meteoricrise of social media is like the invention of the TV, but the difference is when the TV was invented, you still had to buy one to join. Now, everyone has their phone and it’s free to join. It’s scary because it’s not going to slow down. I was only one of 8 chefs on TV in the early Food Network days, now I’m one of 70,000 on TikTok, the points of entry have been removed, anyone can be a chef on TikTok, if you have one follower, you’re a success. Just like a restaurant, you have to differentiate, fortunately, I truly enjoy teaching and showing people how to do cooking hacks, cleaning a cast iron pan, how to make a simple fried rice dish. Paramount for anyone in this medium, you have to stay authentic to your craft, but it doesn’t mean you can’t play to the edges and have fun with it.

AM: You’ve also had Simply Ming cookware on HSN as well. How important has this been to your brand?

CHEF MT: I’m so happy I’m still with HSN and we’re delving into food as well. It’s a key relationship for me because I’ve always wanted to level the playing field and have people cook with the same equipment I’ve had to make the task easier. The cookware is nonstick so that less fat can be used if desired. My favorite demo is cooking salmon with no oil so the salmon doesn’t stick. I’m so excited we are going to start selling some MingsBings on HSN the next few months.

AM: COVID has definitely had an impact regardless of your vertical and the food industry has been affected – how have you navigated this time with your restaurants?

CHEF MT: I closed Blue Dragon for in-restaurant dining 2 days before the governor closed all restaurants. We remained open for take-out and proudly participated in the Lee Initiative operating as a food pantry to serve restaurant employees. We also partnered with the Jamaica Mi Hungry food truck to be able to bring more meals to surrounding Boston neighborhoods where the majority of employees live. We quickly realized it was difficult for them to come to Blue Dragon because of public transportation with COVID, so we decided to bring the meals to them. Fortunately, BABA has amazing COVID protocols for both staff and members and has safely remained opened.

AM: You have written 5 cookbooks – what is that process like and do you have additional plans for future ones?

CHEF MT: A cookbook is a major project. The reason I have not started another one is lack of time to dedicate to it. I plan on writing more, however, my next one may be more my philosophy of cooking and living than recipes, though it will still include some recipes.

AM: We’ve loved seeing your plank challenges – what was the thought behind that and why did you want to share that with your followers?

CHEF MT: Honestly it was first done as a needed distraction for not only what I thought we needed as a country, but forme as well. January being a new year, I think the entire world thinks about a new health regime. I wanted to do something that I would have to continue to do for 31 days and by putting it out there in the social media world, I knew it would help hold me accountable for 31 days. What I love about this challenge, there are no winners or losers, there are only winners. No matter how much time you do, even if you add one second, you have still accomplished something great. I was looking for positive resolutions and this was oneway to get it moving. I have loved doing it so much that I will likely continue doing it with a push-up challenge for 28 days in February.

IG @MingTsai

@SimplyMingTV

@MingsBings

PHOTOS COURTESY | Chef Ming Tsai

Read the Jan Issue #61 of Athleisure Mag and see The Ultimate Bite with Ming Tsai in mag.

BINGELY STREAMING

HISTORY OF SWEAR WORDS

Netflix Comedy

Netflix

Hosted by Nicolas Cage, Netflix Comedy presents a History of Swear Words. In each of its 6 episodes, a swear word is covered and provides its historical evolution from when it started, how it was adopted and how it has progressed over time. Nicolas provides anicdotes from the comfort of a stately library. In addition, a number of major comedians weigh in on the use of the word and how it gained popularity or whether it's as bad as it is perceived to be. They also have etymologists and others who study language that provide their insight as well.

In each episode, you hear a lot of facts that allows you to see the word in a new light in terms of its adoption through time and culturally. We wonder if they will continue to have a history of other kinds of words since the 6 big ones have already been covered!

EVIL BY DESIGN

CBC Podcast

Apple Podcast

In the past few years the inexcusable acts by Harvey Weinstein, Jeffrey Epstein, Bill Cosby and more have been brought to light. Their well known exploits were whispered about in their respective and adjacent industries are in full display. Adding to this list is fast fashion mogul, Peter Nygard (known as Canada's Jeffrey Ep-stein) who is allegedly accused of rape, sexual assault and human trafficking that has spanned across 4 decades, 4 countries and more than 80 women that are said to have been involved. In Evil By Design, CBC Podcast's Timothy Sawa brings his investigative journalism of 20+ years to focus on the women and men who were victimized, the systems that failed them and how he was able to do this for so long.

BUSINESS MOVERS

Wondery

Spotify

Fans of Business Wars and Business Wars Daily which focuses on 2 businesses that are competing with one another in a designated space, have a new show to add to their list. Hosted by Lindsay Graham (not the Senator), Business Movers looks at successful businesses and the story that took place to get to their success. The stories look at their early beginnings and how they took leaps of faith to be where they are now! This includes epic moves filled with bold decisions, highs and lows and the unknown. In addition to having a greater understanding of the business and how it has grown beyond its vision, it's also a peek into the innovators as an individual.

This series kicked off with its initial episodes that involve Walt Disney. We learn about Walt, his upbringing, building his company which included his successful movies as well as his biggest gamble, the creation of Disneyland and Walt Disney World. We also learn how he began to focus on his dream of living beyond him by setting up his brother Roy to take the reigns.

We can't wait for additional episodes which will also look at mishaps from successful companies such as the colossal failure of New Coke.

Read the Jan Issue #61 of Athleisure Mag and see Bingely Streaming in mag.

NEW YEAR, N3W YOU

Read the Jan Issue #61 of Athleisure Mag and see NEW YEAR, N3W YOU in mag.

ATHLEISURE LIST | PEKARNA NEW YORK

Pekarana New York launched Dec 2020on the UWS with a menu that focuses on Slovenian-American dishes.

With a focus on Slovenian-American fare, they offer traditional items from their menu when indoor dining resumes that includes appetizers (Boudin Blanc, lightly fried smoked wild boar and rice sausage with hot pepper jelly and Dijon mustard on the side), mains (Slovenian Brodet known as the Fisherman’s Stew, red snapper, dayboat scallops, mussels, shrimp, squid, carrots, potatoes, tomatoes with a grilled baguette and saffron and potato aioli) and desserts (Kremsnita Cake is the famous Lake Bled cream, rum and lemon custard, topped with a delicate and flaky puff pastry).

Chef Kamal Hoyte’s dinner menu is a melding of traditional Slovenian and New American seasonal dishes with French techniques. To start, an array of appetizers includes the Truffle MatzoBall Soup with roasted chicken thighs, chicken consommé and truffle matzo balls. For a main course, we suggest the Wild Striped Bass with a butternut mascarpone puree, wild rice pilaf, maple glazed brussels sprouts and pineapple serrano vin blanc. The dessert is not to be missed with ConsultingPastry Chef Alma Rekić's Apple Wrapor “Slovenian Apple Pie” made with a baked apple roll, sugar, cinnamon, nutmeg and vanilla gelato.

Paying homage to the drink of great artists such as Edgar Allan Poe, Van Gogh and Hemingway, the menu spotlights four different absinthes, which are be served by the traditional drip method. Three Sazerac cocktails all feature absinthe, including the Rare Mac Sazerac with Macallan Rare Casket Whiskey Cane Sugar, Absinthe, and Peychaud's. The absinthe fountains can be seen on display at a number of the bars throughout the 6,500 square foot space.

Pekarna New York follows all CDC guidelines. Upon arrival, guests ring the doorbell. Once inside, guests are greeted, have their temperature checked, and are brought to the back-yard that is equipped with heaters and socially distanced tables. All staff is masked, and diners must be masked until seated.

PEKARNA NEW YORK

594 Amsterdam Avenue

NY, NY 10024

www.pekarnanyc.com

IG @pekarnanyc

Read the Jan Issue #61 of Athleisure Mag and see Athleisure List | Pekarna New York in mag.

ATHLEISURE LIST | NORDICTRACK VAULT

The NordicTrack VAULT is a full-length,60 x 22-inch mirror and 32-inch HD touchscreen display for immediate visual feedback. VAULT is made of carbon steel and has a sweeping rotating mirror. This allows you to work out wherever you desire in your home while allowing you to feel as if your trainer is right there with you. It allows you to match the form of the iFit trainer for a better workout.

Behind its mirror, there are premium accessories that includes: six pairs of NordicTrack knurled-handled, rubber coated dumbells (5 lb,10 lb, 15 lb, 20lb, 25 lb, 30 lb) and 2 kettlebells (20 lb and 30 lb). In addition, there are 3 loop resistance bands and 3 superbands. Each comes with 2 yoga blocks, and an exercise mat. All are stored in a vertical dumbbell rack within the storage cabinet. It stands vertically and is stable without the need of a wall mount while having a compact footprint.

It syncs with Bluetooth audio and has iFit workouts for weight training, HIIT, sculpt & tone, stretching and mobility, full-body and muscle-specific strength workouts, Pilates, yoga, mindfulness and more. In addition, a 1-year iFit family membership is included which is valued at $468 and can be used for up to 5 adult profiles.

Users have access to a growing library of on-demand iFIT Studio Workoutsthat are led by the world's top trainers including Gideon Akande, Hannah Eden, John Peel - to name a few. The selection includes a versatile catalog across cardio, strength training and recovery workouts. While interacting with the platform, users are provided both visual and audio cues on form and technique which is facilitated by the oversized mirror.

VAULT began shipping this month and is available with all of the equipment$2,999, or $1,999 for a standalone version excluding weights and other workout accessories.

NORDICTRACK VAULT

www.nordictrack.com

IG @nordictrack

PHOTOS COURTESY | NordicTrack

Read the Jan Issue #61 of Athleisure Mag and see Athleisure List | Nordictrack VAULT in mag.

ESSENTIAL HEALING WITH NICO MARLEY

As we all embrace a number of our work-outs, we find that recovery is an essential for our bodies to be the most effective. We're fans of stretching, foam rollers, restorative yoga and including CBD within our routines. This area of recovery continues to expand with no signs of stopping. This month, we caught up with Nico Marley, grandson of Bob Marley - who recently launched his CBD line, Lion X Wellness. He believes in the importance of CBD for athletes and fitness enthusiasts and as a former Washington Football player, we wanted to know more about the company, why he created it and what we should keep an eye out for.

ATHLEISURE MAG: Before we get into LionX Wellness, I’d like to talk about your background. Your father Rohan Marley was a linebacker at the University of Miami where he played with Dwyane Johnson, Warren Sapp and Ray Lewis. He played professionally in the Canadian Football League. He went on to co-found Marley Coffee and is involved in the House of Marley, helps run your family’s charitable organization 1Love and Tuff Gong Clothing Company. It seems like you have also walked within your father’s footsteps. Can you tell us about your athletic career and why you also wanted to embrace your entrepreneurial interests?

NICO MARLEY: My athletic career began at an early age. I started playing football in middle school and noticed I had a certain passion and love for the sport, and that became my life for the next 10 years. My passion for football grew throughout my high school years, and I ended up attending Tulane University, where I played football for four years and studied Business Management and Marketing. As a freshman, I was named Conference USA Co-Freshman of the Year and a member of the C-USA All-Freshman Team. I received other accolades, such as All-AmericanAthletic Conference Honorable Mention and All-American Athletic ConferenceFirst Team. Upon graduation, I signed with Washington Football and played for the preseason.

After I was cut from playing for the Washington Football, I wanted to find my new purpose in life. I worked with my father, Rohan Marley, shortly on Marley Coffee, and I quickly realized that I wanted to create my own legend. I'm proud of everything my family has done, and I want to continue to add value to our name. SoI started to think about my passions, and what came to mind is my love for performance, the collective impact we have on one another, and my family history.

AM: What is an average day/week like for you in terms of your fitness routine?

NM: I try my best to stay in shape and stay active throughout the week. Typically I try and run a few miles, include an ab work-out a few times a week, play soccer, and incorporate push ups every day.

AM: Tell me about Lion X Wellness. What led you to creating this company, why have you focused on CBD and what is in the cur-rent product range?

NM: I started taking CBD during my junior year of college when football season was beginning. This sport takes a lot out of you, and I wanted something natural that was going to help me focus before and game and help me recover after one. When I found CBD, it was perfect! My family had always spoken about natural healing for years, and this is something that could help me manage my pain as well as boost overall wellness naturally. As I searched for my new purpose, I thought about all the things I was passionate about; natural healing, my family history, and helping others. Lion X is all of those things for me. It incorporates a modern evolution of my family's philosophies and my passions for the game, performance, and overall wellness.

Lion X Wellness’s current product line features Vegan CBD Gummies, Full Spectrum CBD Oils (ranging from 500mgs to2,000mgs), a Muscle and Joint Cooling Balm, and Full Spectrum CBD Gel Capsules. In the future, I hope to expand the brand. Lion X Wellness isn’t just a CBD line; we’re a wellness company.

I hope to introduce other wellness products in the near future, along with comfortable apparel people can wear in their homes and on the go.

AM: What are the ingredients in your Muscle and Joint Cooling Balm?

NM: Lion X’s Muscle and Joint Cooling Balm is 500mgs of CBD. It contains Cocoa Butter, Shea Butter, Beeswax, a blend of mint and eucalyptus, CBD Rich Hemp Ex-tract, Lemongrass, and Aloe Vera.

AM: How important is CBD to recovery products for athletes and fitness enthusiasts that want to include this within your routine?

NM: Sports take a lot out of you, and many athletes tend to get hurt while playing. I found that for me personally, I preferred to take all-natural products and not prescription painkillers while playing sports. Soothing and cooling balms are extremely helpful for athletes that are seeking something to manage their pain. Topical salves are intended to increase circulation, ease aches and pains, as well as provide the athlete with some relief.

AM: What is Lion X Wellness focusing on as we begin to navigate 2021?

NM: We’re targeting people who want to make more conscious decisions about themselves and what they put in their bodies. We’re focusing on becoming a household name in the CBD industry. We hope that in the next year, we can touch as many people as we can while growing our company organically. We're also focused on expanding through more partnerships with leaders in this community, allowing us to educate new regions on CBD, social justice issues, and Lion X.

AM: Are there brand ambassadors/spokespeople for the brand?

NM: At the moment, we don’t have any official brand ambassadors. People like my father, Rohan Marley, former professional football player Ray Lewis, and my other close friends and family have promoted the brand on social media.

AM: Are there any collaborations that Lion X Wellness will be doing this year or in 2022?

NM: On February 6th we’ll be taking part in the 5th Annual Canna Business & Wellness Expo in Miami. The 5th Annual CannaBusiness & Wellness Expo is an outdoor event where you can learn more about the cannabis industry, growing business-es, opportunities, careers, and more. LionX along with Cannabis LAB will be taking every precaution to ensure the safety of the visitors. At the event, we’ll educate visitors more on Lion X, how we’re making a difference, and how they can enter to win up to $100 worth of Lion X CBD products.

AM: Beyond being used for recovery purposes, how else does Lion X Wellness assist the body?

NM: In addition to healing the body, LionX products are great for boosting your overall well being. Our CBD tinctures, Full Spectrum or Isolate, are amazing for promoting focus and relaxation. Our Veg-an CBD gummies are also a great way to maintain energy and to keep yourself focused throughout the day. Our gummies feature whole, organic hemp extract and have a mix of four delicious flavors in the same jar: strawberry, orange, green apple, and grape.

AM: In addition to Lion X Wellness, are you involved in other ventures, philanthropic efforts and/or are you involved in any of the family businesses?

NM: At the moment, Lion X donates a portion of its sales to Garden of Eden, a non-profit organization with the mission to empower women and youth by cultivating self-esteem and self-worth through mentorship programs in arts, education, and the development of sustainable community projects in underserved areas.

AM: What impact has Bob Marley had on you?

NM: Bob Marley said years ago, "Herb is the healing of the nation," and my family has lived by that saying ever since. My father would always say if you're going to use the plant, make sure you use it for the right reasons. Not just to smoke to get high but to connect to your mind, body, and soul. Although I have never met him, his words and his music have spoken volumes to me. I listen to his music when I need words of wisdom and it has helped me many times over the years right before a game or just getting up in the morning. Because of him I have been able to connect with myself on a spiritual level.

IG @Nico2Marley

@LionXWellness

PHOTOS COURTESY | Nico Marley

Read the Jan Issue #61 of Athleisure Mag and see Essential Healing with Nico Marley in mag.

NATURAL PROGRESSION WITH KASKADE

We kick off the New Year with one of our favorite DJ/Producer and Grammy nominated artists, Kaskade. We have a number of his mixes in our playlists to enjoy for activities that we do throughout the day and night. He ended the year with a fantastic NYE show that was socially distanced at a drive-in that was an extension of a number of the shows that he was able to safely perform at as we navigated 2020. We caught up with him to talk about how he got his start, his passion for music, how he stays inspired and what he's working on.

ATHLEISURE MAG: We’ve been a fan of your music for a number of years as it’s on a number of my playlists, love working out to it at home, spinning to it at SoulCycle and seeing you at a number of shows most recently at Electric Zoo here in NY in 2019. When did you first fall in love with music and when did you realize that you wanted to create music?

KASKADE: Wow well thank you for the support over the years! I’ve been under the influence of music my whole life, not sure when it took over. I guess the obvious answer is when I was growing up in Chicago, getting educated in these clubs by the world’s best teachers. At some point I just decided I didn’t want a safety net, it was going to be music or nothing.

AM: You have had an amazing background in music from being a record store owner, an A&R director, DJ, songwriter and producer. How have these roles fueled the way that you approach music?

K: Every experience colored the story, gave it some texture. Running a record store is not an easy way to make any money at all but it’s an embarrassment of riches if you think about the fact that you just need to listen to music all day, know who wrote it and what other songs it might reference so you can recommend more music to the person who loves that one song. Working for a label was a huge deal because I got to be inside the machine and see what made it tick. Moving forward from there to playing out and producing and songwriting were just natural progressions like playing on monkey bars. Let go of one and it leads you to the next. They were all important to get me here.

AM: Who were your mentors or sources of inspiration when you began your journey as DJ?

K: I really looked up to the Chicago guys, naturally. They were untouchable and wildly cool. I began by listening to the Hot Mix 5, where they played old disco and B-boy mixes. Frankie Knuckles, Jesse Saunders, and when Steve “Silk” Hurley put out “Jack Your Body” it was over, I was done for. There was never an option to not love this music and make it my house.

AM: How do you define the Kaskadesound?

K: Yeh, I really try not to. Let the music speak and so forth.

AM: How do you stay inspired when it comes to creating new sounds?

K: I try not to overthink it. If you go looking for inspiration it just slaps you around. Is the sky pretty enough to write about? Is the way the ocean is moving lyrical? That girl that just fell down rollerskating, is she my muse? I can’t search for it or I come up empty. But if I leave myself open to remember what’s happening around me, the experiences I’m hearing about and sharing with friends, taking in memories of beauty instead of filming them, I find that they come to me at the times when I need them.

AM: When you begin working on a new song or album, what’s your process in terms of how you begin to create it?

K: I have a hard drive full of ideas, songs that are not right for other projects but needed to live. Usually, I'll go there and start pulling things apart I try not to ever think “this song will begin here, move there and then finish all the way at that point." I put it together in the way that makes sense at the time, then let it rest. Sometimes when I pick it up again, there’s one line that stands out or a lick I hadn’t really felt that suddenly punches me in the stomach. Music is so subjective, always just a reflection of what is happening to a person in that moment. So the idea factory might be full of stuff I hated3 months ago but after my last trip to the supermarket is going to really speak to me.

AM: How do you decide on new projects that you want to take on or those who you wish to collaborate with?

K: It’s usually friends of friends of friends. I can reach out to an artist I think is doing something interesting but there are so many gatekeepers, even in my own camp. It’s trickier than you’d think just to get a conversation. So I like to keep it close, with up and coming people who are working hard in the same way I did. Putting in the time, putting the product out there and hustling in all the ways. If someone hits me up with a line or vocal that rings my bell I’ll always say yes. I don’t really need them to be “the next big thing." I just need them to bring it for our collaboration.

AM: Is there a collaboration that you have yet to do that you would like to see happen and is there a song or album that you would have liked to have been on?

K: Of course everyone has their dream collabs. If Sade hit me up I would have to say no because I would actually die, RIP. I’ve been watching new talent like Gus Dapperton who is interesting as well as someone like Kaytranada and feel like if everything lined up there would be an interesting tapestry there.

AM: There are a number of songs that are on our playlists like Sexy with Kosha Dillz, Lick It with Skrillex, Room For Happiness with Skylar Grey, Move For Me with Deadmaus, Sometimes and your remix of Imag-ine Dragons’ Believer – to name a few. What have been some of your favorite songs that you have created and/or people that you have collaborated with?

K: I get asked this question a lot and never have found the right answer. Honestly, I’ve listened to and played all of my music so much over the years that my favorite ones become whichever ones I haven't heard recently.

AM: What was the moment when you realized that you had made it?

K: In my mind I’ve made it and blown it so many times that it’s just a blur of trying. Always putting in the time, sometimes it works and sometimes it doesn’t. I guess making it just means that you have the opportunity to continue to work.

AM: You have played a number of festivals and were a pioneer in the concept of Las Vegas residencies, what is it about these environments and playing live shows that you love?

K: It all comes down to the energy of the audience. The show will live and die by what they’re feeling.

AM: What is your favorite festival to play?

K: Sun Soaked.

AM: You’ve been performing via your Road Trip series. How did this come about and how did you decide what cities would be included?

K: It was the most literal instance of necessity being the mother of invention. Obviously with COVID we had to get creative about performances. It was safety first, timing and location second, then the logistics of how can we make this cool and a really new experience for everyone. There were a lot of challenges and I think as we move forward it will only get better but I'm really proud of how we rolled it out and crazy impressed with the audience for respecting the safety guidelines the way they have. We all want what we had before but we all are appreciating what we can get now.

AM: We're assuming that because of the success of that series, that your recent NYE performance was an extension of this as well?

K: Absolutely. When Road Trip succeeded like it did we knew that we could pull NYE off safely as well. Even with the strict guidelines and a curfew before midnight, we got our party.

AM: Are there plans for future Road Trips?

K: Absolutely.

AM: What do you want your legacy to be when people think about the impact that you have had in music?

K: I just hope that people will understand my true love for music. Whether they dig what I created or not, if a person can look at what I’ve done and pull the true intent out of it, we are good.

IG @Kaskade

PHOTOGRAPHY CREDITS | Mark Owens

Read the Jan Issue #61 of Athleisure Mag and see Natural Progression with Kaskade in mag.

MAKING MAGIC WITH ANABEL ENGLUND

We caught up with Anabel Englund who recently launched her debut album, Messing with Magic. This singer/songwriter and DJ has collaborated with a number of artists including MK and Hot Natured. We wanted to find out more about how she got into the industry, her creative process and also what it was like to release her debut album during a pandemic.

ATHLEISURE MAG: You’ve been in the music industry for a number of years. Tell us how you got into the industry.

ANABEL ENGLUND: Well, I grew up around people playing music all the time. It is like second nature in my family so when I was introduced to certain people it was easy to feel comfortable & like I belonged. I moved to LA proper when I was 18 & immediately dove into club & party life. I was infatuated with the underground scene & needed to know more.I moved to LA proper when I was 18 &immediately dove into club & party life. I was infatuated with the underground scene & needed to know more.

AM: What was the moment when you decided that you wanted to be in the house/dance genre in music?

AE: When I heard more & more house music when I moved to LA. It was love at first sound. I remember hearing someone sing on a track & I thought,“ I can do this...& I can do it better” I felt like. I knew in my heart I was going to sing over house music & that’s exactly what happened.

AM: As a DJ, singer, and songwriter how is it to be able to navigate these areas as you create your music?AE: Singing & songwriting is my number 1. Writing & singing the music always comes first. Then when I have music I love that I’ve made its amazing to play that music out.

AM: How would you define your sound?

AE: Sexy, light, rewarding, authentic, indie, electro, house.

AM: What’s your process like when you are creating music in general and how was it for your debut album?

AE: It is always the same. I don’t think much about it until I’m in the session. Unless I all of a sudden have a song title idea in the shower or just walking down the street. But when I’m in the session with a producer I like to let my subconscious take the lead. I start with the melody &whatever the melody words sound like Isound it out & then I think AH! Okay So we need to write a saying goodbye song to-day or an I love you song today...I let the space guide me if that makes sense.

AM: We had the pleasure of seeing you on Zoom when you released your album, what was the thought behind this body of work?

AE: It was kind of just a domino effect. It didn’t start with a plan to make an album it all just came together as such & it turned out beautifully! I really do feel like the first chapter of my artistry is Messing With Magic. Every song is about growth or love in one way or another & I’ve found who I am as an artist through making it &releasing it to the world. I am very proud of her.

AM: How was it to release it at the end of last year?

AE: To me it felt perfect. It was the best way to conclude a crazy year with so many releases & a great way to start a new year with music out that people can listen to. Music that is taking root.

AM: How do you stay inspired?

AE: Through staying sober. Being alive & awake to experience every aspect of my life, the good & the bad. You can write a song about anything. Sometime the smallest little interactions are the most important songs.

AM: Have you started making plans in terms of events that you may be involved in this year whether in person or virtually?

AE: I have some festivals booked but I don’t know what the future looks like with COVID running rampant...

AM: What have your days been like in general in 2020 in terms of prepping for the album, releasing it, navigating a quarantine etc?

AE: Wow it was crazy! I thought how are we going to get all of these things done? So many interviews, visuals needed for approval, mixing, mastering, music videos. I didn’t know it was all possible & yet it was. It was an incredible growing experience.

AM: Who are 3 people that you have yet to work with, but is on your list to do so?

AE:Black Coffee, Max Martin or his camp and Sza.

AM: How do you take time for yourself whether it’s meditating, taking baths, going out for a walk, cooking etc?

AE: Haha all of the above. I feel good when my space is clean & things are organized & put away. I don’t do well in clutter AT ALL. Meditating helped me survive 2020 100%. Taking baths with a ton of epsom salt & essential oils has been a saving grace. Journaling is also very important to me & having a few people who I can confide in to just get some advice or share my stress with. It’s important to have good true people in your life.

IG @AnabelEnglund

PHOTO CREDITS | Paige Strabala

Read the Jan Issue #61 of Athleisure Mag and see Making Magic with Anabel Englund in mag.

9LIST STORI3S | PATRICK MAHOMES II

Read the Jan Issue #61 of Athleisure Mag and see 9LIST STORI3S | Patrick Mahomes II in bag.

HOW TO DRESS | TO WATCH THE SUPER BOWL

Read the Jan Issue #61 of Athleisure Mag and see How to Dress | To Watch the Super Bowl in mag.

THE ART OF THE SNACK | NOREETUH

This month's The Art of the Snack brings Hawaiian vibes in the East Village with Noreetuh which has been recognized by Michelin. We wanted to know more about this restaurant and connected with Jin Ahn, Managing Partner and Co-Owner. We find out about Chef Chung Chow, their signature dishes, their beverage menu and more.

ATHLEISURE MAG: Tell us about Chef Chung Chow’s culinary background and the influence for his style of cooking?

JIN AHN: Chef Chung Chow worked in Thomas Keller's kitchens (Bouchon, Per Se) as well as under Chef Jonathan Benno's Lincoln as an opening Sous Chef. Influence of these mentors taught Chef Chow to work with French and Italian techniques, and focus on using the highest quality ingredients.

AM: What can guests expect when they come to dine at Noreetuh and what does the name of the restaurant mean?

JA: Guests can expect to have a different yet comforting type of cuisine at noreetuh. While Hawaiian seems very foreign, it is regional American cuisine, and once a guest experiences Noreetuh, it becomes more familiar than anticipated. "Noreetuh" means, "playground" in Kore-an. It is our aim to create an atmosphere where patrons have fun while dining.

AM: What does it mean to you to have your restaurant recognized by Michelin?

JA: It is an honor to be recognized by an esteemed publication such as The Michelin Guide. It's about keeping up our standard day in and day out. After all, a good restaurant must be consistent.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

JA: Inspiration for the dishes came from personal experiences from growing up in Hawaii, as well as exposure to food and culture from eating and traveling.

AM: What are 3 signature dishes that you suggest that we should enjoy?

JA: 1. Any one of eight Musubis we offer - my suggestion is to get the MusubiPlatter and choose four.

2. Mochiko Fried Chicken - once you get it, you'll always crave it!

3. Degustation of Hamachi - you get grilled collar, musubi and sashimi. Collaralone is worth the visit.

AM: What are 3 appetizers and/or desserts that we should try when at Noreetuh?

JA: This is still in line with 3 signature dishes, but staying on the appetizers, you should try:

1. Big Eye Tuna Poke - it is currently offered as a Rice Bowl dish, but regular guests get this as an appetizer without rice. It's one of our classics.

2. Bruléed Hawaiian Pineapple with lime zest, ‘alaea salt is a special dessert using very special pineapple from Hawaii. We-held off while reopening but were met with angry regular guests!

3. Tray of Maine Uni - if you're a sea ur-chin fan and love the decadence and the wow factor of this tray, it's a must!

AM: You have an expansive beverage program. Can you tell us about what is available?

JA: We have wines from classic regions of the world focusing heavily on French and German wines. We also carry a good amount of aged wines, including an entire page devoted to German Ries-lings with a minimum 25 years of age. Selections are approximately 300 (pretty hefty for a small restaurant in East Village), but very sensibly priced. Guests can find easy to enjoy wines mixed in with the ones a connoisseur would find fascinating. If you're craving some simple beers to go along with the fried chicken, we have draft and plenty of bottles and cans along with simple cocktails (no hard liquor here), and sake/soju.

AM: What are 3 cocktails that you suggest we should have when visiting?

JA: Soju Gimlet (with Korean spirit Soju replaced gin/vodka), POG-Mosa (mimosa made by mixing Passionfruit-Orange-Guava Nectar with sparkling Riesling), and during this cold wintertime, especially with outdoor dining, Mulled Red Wine really hits the spot!

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc – what have you been doing during this time?

JA: We have been doing just that. We have reopened after the shutdown in July and have not shuttered since. We have pivot-ed to a much greater volume of delivery and take-outs alongside our outdoor dining area, which is on its fifth version. We have had indoor dining but lost it due governor's orders - we desperately need it back.

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