ATHLEISURE LIST | OTHERSHIP

Othership launched in Toronto in February 2022. The COVID restrictions ended in late January. Due to the success and the demand that took place in its first month, their second location in Toronto opened. They knew that a number of cities have people that are stressed and struggle and are ultra social. The Flatiron location opened in July 2024 and 25 Kent Ave. They will also have another in Williamsburg, BK next year with 6,168 sqft.

The 5 founders include Robbie Bent, his wife Emily Bent, and their best friends - Amanda Laine, Harrison Taylor, and Myles Farmer. With a focus on developing healthier communities in Toronto, they started by building a makeshift ice bath and sauna in Robbie's backyard together, they discovered that the combination of hot and cold immersion acted as a powerful social tool, breaking down barriers and fostering connection.

For each location, the goal is to create an environment that embraces emotions and vulnerability, empowering people to be kind to themselves, adopt a healthy mindset, and build community - free from alcohol. We want people to start their day with a reset, or come in and socialize for a night out away from bar culture.

Othership’s custom-designed ice baths are kept icy cold as low as 32°F. The benefits are many, including a sense of pride after class, improved focus and enhanced mood, and a complete reduction of stress. The ice bath also enhances recovery and reduces soreness after workouts, along with benefits like reduced inflammation and a stronger immune system.

Othership’s performance saunas are designed to provide a clean, fresh heat up to 190°F, with aromatic snowballs providing humidity that feels like 200°F. Users find focus and meditative experiences, increased blood circulation, and reduced cortisol levels.

Free Flow classes allows you to use the space how you like. You can hang out with friends and there are quiet free flows as well throughout the day. Social replaces the bar or nightclub as a place to meet people at night. Sometimes there are DJs, music, and even comedy nights. Classes fall into 3 categories (up, down, and all around for energy, relaxation, or emotional connection) and they offer breathwork, aromatherapy via essential oils, towel waving, and a curated soundscape.

Journeyers should wear a bathing suit and make sure to bring a water bottle (no glass). Towels are provided.

Othership offers a performance sauna, the coldest commercial ice baths in North America, and a beautiful amphitheater seating social commons area with three kinds of tea. They have showers, changing stalls, and washrooms as well as lockers for storing belongings. It is also wheelchair accessible.

OTHERSHIP

23 W 20th St

NY, NY 10011

othership.us

IG @othership

PHOTO CREDITS | Ian Patterson

Read the JUL ISSUE #103 of Athleisure Mag and see ATHLEISURE LIST Othership in mag.

ATHLEISURE LIST | JUICE GENERATION

Earlier this month, we headed over to Juice Generation for the launch of Juiced Gelato! For those who have yet to enjoy cold-pressed juices at their locations or when they are shipped to you, we'll fill you in!

Juice Generation was founded by Eric Helms in 1999 with a goal to make fresh raw juices available to NYers as an accessible options for whatever our lifestyles were and dietary backgrounds.

The brand continued to grow by offering cold-pressed juices, smoothies, and açaí bowls. Over the years they have grown their locations and they ship nationwide.

They are known for their Get Ur Green On, Supe Dupa Greens, Celery, Watermelon Dragon, Carrot Apple Ginger, Citrus Super C, and Spicy Lemon cold pressed juices, they fuel your body with essential nutrients that are low in sugar. These have been drinks that we have oscilated between on a number of visits.

This month, they launched Juiced Gelato which takes their organic, cold-pressed juices to the next level to have them in a gelato format! Not only is it great for the hot weather that we have been enjoying, but the nutrients are next level! Currently, this gelato is available in their Williamsburg location in Brooklyn as well as in the Meatpacking District in NYC. When you're enjoying your scoops, you can have it in a cup or in a cone. This cone is 100% plant-based and is known as the world's first-ever cold-pressed cone. It's made from upcycled organic juice pulp. It's crispy, wholesome, gluten-free and hand-crafted specifically for Juiced Gelato.

On the night of the launch we were able to enjoy the range of gelatos along with champagne. We love that the range is low sugar, sweetened by agave and has no dairy. Here are our 3 favorites:

Supa Dupa Greens has a tangy taste of green apple and every shade of green. It includes only 4 grams of added sugar per serving.

Celery is energizing with light and zesty lemon. There are only 5 grams of added sugar per serving.

Spicy Lemon bursts with tart and tingling lemon-ginger-cayenne refreshment. It has 6 grams of added sugar per serving.

Keep your eye out for when you can get this gelato shipped to you!

JUICE GENERATION

JUICED GELATO

350 W 14th St

NY, NY 10014

JUICED GELATO

210 Bedford Ave

Brooklyn, NY 11249

juicegeneration.com

IG @juicegeneration

PHOTO CREDIT | Juice Generation

Read the JUN ISSUE #102 of Athleisure Mag and see ATHLEISURE LIST | Juice Generation in mag.

WELCOME TO TANQUERAY FANCY HOUR

Sometimes you want to go out whether solo or with friends and enjoy a classic - a martini and fries. We think this is such a nice blend and is the perfect meal when you’re not looking for something heavy but you want that unctuous blend of flavors that provide you comfort while feeling well - fancy! We headed to The Wilson here in NYC to partake in this and you can too! Tanqueray Gin and Opentable have partnered with one another so that you can go to select eateries in NY and Miami to get the perfect pairing of a martini and fries from Jun 5th to Jul 31st. Of course, we had a great day as it happened to be in the midst of yet another heat wave and a busy day. We wanted to know more about Fancy Hour as well as Tanqueray the brand. We took some time with Christina Choi, Senior Vice President of Gin, Tequila, and Breakout Growth Brands at DIAGEO North America to find out more.

ATHLEISURE MAG: Before we delve into Fancy Hour. Can you give us some background on the ingredients that make up this classic gin?

CHRISTINA CHOI: Tanqueray’s iconic recipe, unchanged since the 1800’s and rigorous selection process of four botanicals, is what sets it apart from other gins. London Dry is the hallmark of the Tanqueray portfolio, known globally as the quintessential, classic gin. Distilled with the perfect balance of just four botanicals, Tanqueray London Dry gin has a sophisticated rich and sensationally smooth taste. It’s one of the most awarded gins in the world - winning the San Francisco World Spirits Competition Platinum Medal for the past two years and a 7-time winner of the bartender's choice by Drinks International.

Tanqueray was one of the early pioneers to curate a more approachable fresh, western, dry style of gin with the introduction of Tanqueray No. TEN - crowned “Best White Spirit” for three consecutive years at the San Francisco World Spirits Competition, which helped lead it to ultimately become the first white spirit to ever be retired to the San Francisco Spirits Hall of Fame. Distilled in a small batch two-step distillation process, Tanqueray No. TEN is made with whole citrus fruits to capture its ‘citrus heart,’ which includes grapefruit, limes and oranges which is then added to the base of Tanqueray’s classic blend of juniper, coriander, angelica, licorice, and chamomile flower. The ‘citrus heart’ is crafted through a minute copper still, ‘Tiny TEN,’ giving the product its name, and then added with other botanicals into ‘Old Tom,’ the over 250-year-old still. The result is a beautifully crisp and iconic gin crafted to make cocktails bloom.

Tanqueray also has two variants of its trademark portfolio within the growing flavored gin category: Tanqueray Rangpur and Tanqueray Sevilla Orange. Tanqueray Rangpur is the perfectly balanced taste of Tanqueray London Dry Gin with a citrus zest. Made with real Rangpur limes, ginger and bay leaves in addition to Tanqueray’s base of four botanicals used during distillation, the result is a subtle and refreshing taste with a satisfying smooth finish. Introduced to the portfolio during the summer of 2021, Tanqueray Sevilla Orange tastes like sunshine in a glass. It is uniquely distilled, made with the delicious flavor of Sevilla Oranges and other fine botanicals that results in a bright, orange-forward taste.

AM: Why does that first drink set the tone of the night, when was the martini created, and why is the gin martini such a go-to?

CC: Tanqueray is the classic choice for any gin-based cocktail and sets the standard for a bold night ahead. In recent months, we’ve seen restaurant-goers begin their night with the beloved martini and fries duo as the pairing continues to emerge on bar tops nationwide. ‘Fancy Hour’ reservations claim this moment for Tanqueray and bring the experience to life with an elevated Tanqueray twist, presenting personalized tableside service with impeccably crafted Tanqueray martinis perfectly tailored to guests' preferences.

In its simplest form the martini is gin and vermouth lending itself to countless variations.

The exact origins of the cocktail aren’t clear, but it dates back to the late 19th century and believed to have evolved from the Martinez - a mix of gin, sweet vermouth, maraschino liqueur, and bitters. ‘Fancy Hour’ invites cocktail enthusiasts to elevate the occasion with a classic Tanqueray martini.

AM: Why did you want to have a Fancy Hour and partner with OpenTable and to run it from Jun 5th - Jul 31st?

CC: National Martini Day falls on June 19th and we thought the iconic cocktail deserved more than just a one-day celebration. In partnership with OpenTable, we were able to take National Martini Day and extend the celebration beyond just a day, highlighting the Tanqueray martini and showcasing how it sets the tone for your night.

Through the end of the month, drinkers 21+ can book a ‘Fancy Hour’ reservation at participating bars and restaurants in New York City, Boston, and Miami through OpenTable.

AM: People can look at participating restaurants here in NY, Boston, and Miami that are part of Fancy Hour, will there be restaurants and/or cities added throughout this promotional event?

CC: The partnership with OpenTable kicked off ‘Fancy Hour’ occasions, introducing a new way to enjoy Tanqueray. We will continue to bring experiences that appreciate the artistry of cocktails made with Tanqueray to cocktail lovers through future initiatives.

AM: For those that may not be able to get out to enjoy this promotion, how can they create a Fancy Hour at home with friends and family?

CC: There are two key components to enjoying 'Fancy Hour' at home with friends and family – remembering that ‘Fancy Hour’ can be defined on your own terms with a perfectly chilled Tanqueray martini.

Just because martinis and fries are taking over bar tops nationwide does not mean ‘Fancy Hour’ must be solely experienced at local restaurants. With just three ingredients, martinis are relatively easy to recreate at home and we hope ‘Fancy Hour’ inspires drinkers to become their own at-home mixologist. Whether hosting a movie night or a dinner party, with a Tanqueray martini in hand and whatever makes them feel fancy.

AM: Will there be other iterations of Fancy Hour after this particular activation?

CC: We will continue to inspire cocktail lovers to start their night with Tanqueray, setting the tone for the night.

AM: For Tanqueray enthusiasts, what is the difference between No. TEN and London Dry Gin?

CC: Tanqueray No. TEN is the ultra-premium gin in the Tanqueray portfolio. It is a Western Style Gin which means it deviates from the classic London Dry style by utilizing more citrus notes and putting less emphasis on the juniper. Tanqueray London Dry gin is a simple recipe of four botanicals - juniper, coriander, angelica and licorice - picked at the peak of their freshness.

Tanqueray No. TEN is citrus forward, crafted using whole fresh fruits in the distillation process. In addition to juniper, botanicals include coriander, chamomile flowers, white grapefruit, lime and orange, with grapefruit as the lead citrus flavor in Tanqueray No. TEN and what gives the variant its distinctive profile.

Read the latest issue of Athleisure Mag.

BEAUTIFUL CUISINE | CHEF PHILIPPE MASSOUD

When you're enjoying a meal, each bite creates a memory of the sights, sounds, and occasion that is taking place. But in other cases, each bite creates a bridge to culinary and cultural history as a means to ensure that a heritage and dedication to flavors lives on. This month, we sat down with Chef/Owner Philippe Massoud of one of our favorite restaurants, ilili here in NY. We have made our own memories at this restaurant and enjoyed a number of meals here as we have our favorites when we dine here.

The name ilili translates to "tell me," and in each bite, Chef Philippe is telling and building an intricate food storytelling canvas that connects us his to his people from centuries ago. In our discussion with him, he took us on a vivid journey of how growing up in a culinary family in Lebanon that navigated war, while also offering hospitality to its guests, led him on a quest to maintain a connection to his culture by recreating dishes that we are now able to enjoy here in NY as well as in it's DC location. We talk about his passion for hospitality, commitment to food, the flavors of Lebanon, bringing authenticity of the cuisine to those who may have been previously unfamiliar, and the impact of his legacy.

ATHLEISURE MAG: When did you fall in love with food?

CHEF PHILIPPE MASSOUD: I fell into food before I fell in love with it. Being in a family who has been in the business since back to the 1800s, both my paternal grandfather and paternal grandmother were in their respective families, into food. They started, my grandfather used to walk from his village to go work as a cook in the home of the rich and the famous as a prep cook. Then subsequently, he traveled with his brother to Alexandria, Egypt which back then was the hub, the capital of the aristocracy, nobility, and the pizzazz. He went and worked in palaces and hotels or what have you. They they came back to Lebanon and they opened a restaurant in downtown Beirut in the 1800s. Him and his 3 brothers actually brought in Austrian pastry chefs to teach the Lebanese how to do pastries, ice creams and chocolates. In that restaurant, you had a little chocolate stand, an ice cream stand, and a pastry stand, and you had the restaurant which also did a lot of catering.

So long story short, fast forward to when I was born, I was born into that DNA. My father used to cook for us every Sunday and we used to have these glorious meals and food was always a topic of conversation. When the war broke out in Lebanon, I ended up becoming a refugee in eventually what became our family business which was a hotel. The family grew from a restaurant to my grandmother and grandfather doing a Bed & Breakfast in the mountains of Lebanon. My grandmother sewed all of the bedsheets and the curtains. My grandfather ran it and eventually, they sold that, bought a piece of land and had the courage to build one of the first beach resorts in Lebanon which was called the Coral Beach. So when the war broke out, we were coming down from the mountains and we said, “ok, we can’t go home. It’s not safe. Let’s go to the hotel and then we’ll go home as soon as the quarrels stop.” We never went home. We lost our home in Beirut and we lost our home in the mountains. They were robbed, pillaged, and burned because we were from one religion and our homes were in an area of another religion. All religions behave really badly unfortunately.

So living in the hotel because we were confined to the hotel on many occasions, and because the hotel also became the refuge of many refugees, the hotel became my little park. My alternate world, my world of stability and to escape from the bombs, the bullets, the death, and the destruction. So I used to walk into the kitchen and to the patisserie and to steal petit fours and eat them. I would enjoy the tempered chocolate that was resting on the top of the baking oven of the patisserie and just eat spoonful’s of sugar and chocolate and grand patisserie and what have you. I did not know that this would be my calling at the time, but I think that that’s where my formation started. Because I was exposed to that and I loved eating, I loved tasting, and subsequently as a little kid, my first experience really – we had a French restaurant in the hotel that was a Michelin level restaurant where we had the gueridon and with it the steak au poivre table side with the sommelier table side – Baba au Rhum and Crepe Suzette. We had all of the French classics of the time. So, watching the maître d working the pan and sautéing the filet and then putting the cognac on and all of that, it was mesmerizing to me.

So, I asked one of the maître d’s to teach me to do that as a young boy. I don’t know I think I was 6 or 7 or maybe even 5. I dabbled with it right? Subsequently, during the war, but things had subsided a bit as we had gotten used to living with the war, we moved to an apartment and all of a sudden, I find myself in this apartment going food shopping with my mother in the super market and buying ready made cakes from Duncan Hines or whatever it was called back then. I’m appalled by how they taste because I was eating all of this freshly baked stuff that was freshly made and all of that. I wasn’t going to have any of it. I started calling the chef at the hotel and I said, “listen, I want to do this. How do I do it? Can you share a recipe with me?” So as a young 8 year old, I started baking cakes, crepes, figuring out how to make pastries, sweet cream, and understanding why the pastry cream wasn’t rising. In essence, it was because I had lost the access to all of this amazing food that I needed to have that food; therefore, was compelled to learn it and to figure it out at a very young age.

Then when my parents would be hosting guests, we would do catering from the hotel and I would spend my time in the kitchen with the chefs helping them plate because I loved all of this multi-tasking, 4 different pots on the stove, the hustle and bustle and all of that. I watched and I developed a palette and a taste at a very young age. Subsequently, when I became a teenager, I would be the one that would cook for my friends. When we went out, if we were out late after hours, I was the guy that would bring out the pan and would start cooking and setting up at 4 o’clock in the morning to drown all of your alcohol so to speak! That went on and at the time, my father didn’t want me to do any of that because he wanted me to get a degree like all parents want – to be a lawyer, a doctor, or become a neurosurgeon. This industry is back breaking and is difficult.

Subsequently, when I came to the US and I experienced Lebanese food as it was being served and reproduced, I was having none of it. It was so far from the foods, it was so far from the authenticity and I could not for the life of me understand why it wasn’t being reproduced correctly. I knew how to do it and I would even quarrel with my aunt whom I was living with at the time. I came as a tourist and then my parents called me and I was 14 years old and they told me that I could not come back home and that I needed to stay in the US because it was no longer safe in Lebanon. Therefore, I became a refugee. I was accepted in the public school system thankfully and I am extremely grateful for this country giving me the opportunity and therefore, I missed everything that made me who I was which was the food. I started cooking again and my aunt would cook and I would say, “this doesn’t taste like the Coral Beach.” She would then ask me what I would want to do and then I would say that we should do this or do that. She would say that it would take too much time and then she’d say, “if you don’t like the food, don’t eat it.” She was fed up with me because I was complaining all of the time!

All along, I took notes in a little recipe book that I kept – just basic stuff and all of that. I went to Cornell University and I studied for a degree in Hotel and Restaurant and Resort Management. Part of that program is that you have to do kitchen training, you have to understand food production and what have you. I discovered the recipe card and when I saw the recipe card, I thought, “oh my God I never thought about food this way.” I realized that at the end of the day, a recipe in a way, is a mathematical equation. It’s a balanced equation between the flavors, the textures, and the technique. I love that! So I started putting my little scratchy notes with my chicken shit writing into the recipe card and I started experimenting because I missed the food. There was a restaurant on campus that was kind of a fast casual at the time serving the food, but the food was really not there. Every morning before class, I would stop by and quarrel with the chef and beg him and say, “listen, we can do this better. Why don’t we do it?” Unfortunately, with a lot of immigrant cuisines, because our industry is so back breaking, they’re ok bending the flavor profile, bending the textural profile because they are doing the best that they can. The audience does not know the difference between the authenticity and not. This is where for me, it was an absolute no no because why are we teaching people how to eat this food incorrectly? Why are we modifying it? It’s really good, it’s really delicious and we should be serving it unadulterated in its authentic form and in the right way.

So while I was in college, my father got killed and the hotel that I thought that I would eventually go to work in got sold because we had to sell it under the gun. We were pretty much kicked out of the region that we were living in because we were Christians at the time. The same thing happened to Muslims on the other side. It’s not like Christians were behaving better than the Muslims and vice versa. Everybody was misbehaving and being evil. I found myself orphaned of a destiny that I thought was already written for me. I realized that I didn’t see myself working as a front desk manager in a hotel. I don’t see myself doing housekeeping. I really see myself working with this cuisine and correcting its path. I decided that I was going to jump into the food and jumping on the bandwagon, enhancing and elevating Lebanese cuisine. So I started really developing a menu and then all of the different ideas that I had. I started developing recipes for them based on my memory and what it was that I ate as a child. Don’t get me wrong, I failed and failed and failed. I burned and it tasted like crap and it gave me a stomach ache and it took me a long time. But I am a Capricorn and I have horns and I don’t give up easily and there is nothing such as failure in my vocabulary or my drive. I subsequently decided to prove to myself that I could cook the food and that I could really do it right.

While I was in college, I did 2 things. I did co-ops, my practical training that I had to do every semester. I did it in hotels in Spain. I worked in restaurants in Spain in the kitchens and worked in the pastry department, the savory department, prep departments, and it was back breaking. Back then, we didn’t have clogs and Birkenstocks and whatever. I was working in moccasins like all of the Spaniards were.

AM: Oh wow!

CHEF PM: It was not fun! But I loved it. I was working in very busy hotels - 250 rooms. So I understood and it was natural to me. It’s not like I was out of my element because unbeknownst to me, it created a lightbulb moment! You know when Malcom Gladwell talked about the 10,000 hours of training that you get to really become an expert in your area or what have you. I got a lot more than 10,000 because my entire life was in that.

I went to Lebanon and there was a famous – one of the top Lebanese restaurants at the time - called Bourj Al Hamam whose owners had worked with my grandfather in the past. You have to realize that a lot of the chefs in Lebanon and a lot of the pâtissiers when you’re talking about the 1800s and 1900s, had either worked, collaborated, or trained or did their internships with a business in which my grandfather had been involved because it was a very small country. My grandfather was like the Danny Meyer (Blue Smoke, Manhatta, Gramercy Tavern) of his times or the Stephen Starr (The Dandelion, Barclay Prime, Parc) of his time in Lebanon. They opened up the doors for me like it was my own restaurant.

I had my chefs pants and white coat from college. I had a video camera and I filmed everything and tasted everything. I wanted to reconcile what I had produced in the cuisine from my own experimentation with how it had been produced in the restaurants. I was like, “wow I got it!” I really got it going. Obviously, I didn’t know all of the little tricks that help you do things better, I didn’t have the technique to chop down 30 cases of parsley into tabouleh and all of that, but I knew where the flavor was. I spent about a month or so in that restaurant and I went to another restaurant and I trained in the art of making shawarma. Basically, how to butcher the meat, how to skewer it, how to cook it, how to shave it, how to make the perfect sandwich, the perfect prep, the balance between the meat, the greens, the tomato, the tahini sauce – how all of them have to be perfectly balanced to really give you the right flavor. All along, I’m taking notes and correcting my own recipes and what have you.

Then I decided that I wanted to see how Lebanese food is produced outside of Lebanon and I ended up going to Paris and I worked there for 3-6 months if my memory serves me right in all of the top Lebanese restaurants in Paris. I learned how to make all of the Lebanese pastries – the baklava, powdered creams, the canape, the cookies, semolina cookies and what have you. Also, I was able to see how a concept that had multiple creations creates a consistency and stability. So having seen all of that, I thought, “you can do it my man, you can do it!” So it was time to put my ring into the hat. That’s what I decided to do. Now mind you, I tried to open a restaurant in the city from ‘94 – ’98 and every time I called the landlord, they asked me if I had ever run a restaurant or owned a restaurant in NY and I would say no and they would hang up on me saying who the hell did I think I was?

Subsequently, I got called from a restaurant owner in DC. The owner of Capital Restaurant Concepts who owned Paolo’s, Georgia Brown, and Old Glory, J. Paul’s and Georgetown Seafood. He said, “listen Philippe, we’ve heard about everything that you have been trying to do in NY, we want to do the same. Why don’t you come and develop the concept?" At the time, they had the Executive Chef, they had the whole corporate structure. Obviously, I was 29 years old and to make a long story short, we opened that restaurant with the chef, I was concept director so I did both front of house and back of house. It wasn’t my restaurant. I tried to do the best that I could and I elevated the food up to what I was allowed and it was a great success. It was called Neyla in Georgetown on Main Street. 4 restaurants had failed in that location and everybody thought that we would fail, and of course, we succeeded and then in 2004, I resigned because I saw that there was no more growth and I was frustrated that I couldn’t express myself artistically the way that I wanted to. I took a year off to try to figure out what I wanted to do and one of my current investors contacted me and said, “hey listen, we used to drive from NY to DC to go eat in the restaurant that you were running in DC because we knew that we would be well taken care of and that the food would be as good as it would be. Why don’t you come and open in NY?” I was like, “are you kidding me? I haven’t been in NY in 5 years, I’ve lost contact with everybody. I don’t know any sous chefs, any cooks, bartenders, managers." I felt like I was going to pass out from anxiety right there and then.

So I took a leap of faith and I went to NY and when I walked into the location which is where ilili is, it’s as if the skies parted and the Gods smiled and the organs played and the angels came down and I felt that that was the space. At the time, my mission was very simple. I knew that to change the conversation about the cuisine, I needed to do something very big. The cuisine was very disrespected because it was always associated with street food, casual food, and I wanted to change that discourse. I wanted to change the conversation and I knew that we could because it’s a beautiful cuisine and I knew that it had a tremendous potential.

At the time, I was attacked for being a lunatic and who was this crazy guy that was opening a 10,000 sqft restaurant in Flatiron which is the most destressed neighborhood in NY and who do you think you are? But hey, I’m still a Capricorn -

AM: With those horns!

CHEF PM: Right, watch me do what I want to do. There I was on opening night with 80 Americans and me being the only Lebanese. 80 Americans who had never served, eaten, or cooked the food and they all knew what it was that I was trying to do. They all became American Lebanese because they understood the story and they believed in what it was that we were accomplishing and we did it! ilili is an homage to my heritage, it’s an homage to my culture, it’s an homage to 3 generations of Massoud’s that have been in the food and beverage business. I have family that is in the wine business. All my other cousins are either the equivalent of the Dean and Deluca’s of the high end groceries or super markets in Lebanon. The entire village is in the food industry. They are either chefs or in retail foods because of my grandfather. They saw that my grandfather succeeded. So that’s really what ilili is and it’s telling that story. Because I am telling my story, I wanted the whole restaurant to be about telling your story, having fun, celebrating each other, celebrating your guests, celebrating the moment - that's what we do.

“At the time, my mission was very simple. I knew that to change the conversation about the cuisine, I needed to something very big. The cuisine was very disrespected because it was always associated with street food, casual food, and I wanted to change that discourse... it’s a beautiful cuisine and I knew that it had a tremendous potential.”

— Philippe Massoud

AM: I think that’s amazing. I’m originally from the Midwest. So coming to NY, I came here in 2002, and the diversity of foods and flavors, we didn’t have that in the Midwest at that time that I was aware of. So I spent the first 2 or 3 years tasting all of these different things that I had never had including hummus, tabouleh, but I would go to the East Village and all of the places to get it. I loved it, but I always wondered if there was more to this cuisine than just street food. Although it was really tasty, I wondered what it would be like when elevated and I didn’t really known anything beyond that.

Then your restaurant opened. I think it was in 2008/2009 when I went and I was blown away. It became a place that if people asked me for a business meeting where I wanted to go – ilili, NYFW – ilili, my birthday – all the occasions. My family, they loved it. We’ve had our business meetings there! Just the food and the warmth, the space is so large and the hospitality that is shown just makes it such a beautiful place. I’ve been introduced to more beautiful foods in this cuisine because of your restaurant that makes it a place that I always want to go to.

CHEF PM: Thank you!

AM: Yes, so thank you for that!

CHEF PM: That’s very kind of you!

AM: Yeah!

CHEF PM: You asked me about why the staff is so customer friendly driven. So when we were in the hotel, every guest was a family member. They were all in their homes and our homes. We took care of guests in a way that whatever the request, whatever needs, met whatever anticipation that we could think of! We had a box of cigars that we would pass around to the big spenders and they got complimentary cigars from the maître d. If one of our employees had an apple grove in his village, we would bring apples from the village and distribute them and send them by car to every guest. We really went out of our way to be almost extended members of the family of our guests. Besides being in a war, that was the level of hospitality that we had grown up. I made it very clear to our staff that there was was no no in ilili and that every guest matters and a grace and a hospitality are fundamental to the cuisine as well.

Now the mere fact that you’re not having a linear experience in the context of an appetizer, main course, and dessert, and the fact that you have Thanksgiving every time that you’re eating here. That helps also! It breaks the ice, it’s more festive and you’re less guarded. The tension at the table is substantially subdued because the celebration starts the moment that you sit down and you’re getting all of these different plates that are coming down. So the concept helps, but it also has to do with the company culture. We take care of our employees in NY the same way that my grandfather and father did in Lebanon. We married our employees, we helped them buy their first homes, we helped send their children to college, we helped a guy propose to his wife! These are the things that we did. So, I consider my staff as important to me as my guests. I go out of my way to do the best that I can in that environment in the hopes that they pay it forward to the guests. It works. Don't get me wrong, we have days where we fall flat on our face – we’re not perfect and people have bad days, so what, it’s not the end of the world. we're human beings we're not robots.

There’s a certain beauty – restaurants are a snapshot of life. It‘s an amazing ecosystem where you have one table that’s celebrating, another table that’s mourning, another table that just met, an employee that had a bad day. The amount of psychological energy that exists in a restaurant is just amazing and we try to keep it light and fun and the food helps to do that.

AM: It definitely shows. I used to be a person that could never eat by myself for lunch and I would have such anxiety about it. I remember one day, I was really craving going to lunch at your restaurant it was during NYFW and I was in between shows, but I was alone. The care was so sweet that it actually broke the issues I had with solo dining when I wanted to eat alone.

CHEF PM: That’s so sweet!

AM: Haha yeah I don’t know I think when you’re growing up as a kid, you never wanted to eat by yourself, but there are times when you’re in the city that you’re not going to be able to have someone with you. I didn’t know if it was going to be weird, but the staff was amazing and I really enjoyed it.

CHEF PM: Yeah and also, the fact that you’re not eating only with a fork and knife, you have the pita and you can scoop the food, and you have the lettuce and you scoop on the Tabouleh, that interactivity breaks down some of the rigidity of the dining experience. This is why we open the door to the cuisine and we planted the flag. I’m so happy now that there are plenty of restaurants in this field that are serving this cuisine.

I think it’s because society is shifting a little bit. So small plates and what I like to call, the Thanksgiving Effect, is something that we crave now. We’ve become a lonely society and so our only friction points with our fellow human beings are when we go out dining. It’s really – if you think about it, you used to go out shopping and you rubbed elbows with people. You're ordering everything online. You used to go to the super market, everything is online – at least if you’re in the big cities. Because you don’t have time to go. At 3 o’clock you have done your shopping list – you don’t have time to go there for 45mins. So, restaurants, in my humble opinion, are the last and only area to feel human warmth and to have human friction which is so vital and important to our collective wellbeing when you think about it. It’s becoming a big problem and COVID has proved that to be a 1000th multiplier. So yeah, what better way to do it than to share food?

AM: Absolutely!

What are the spices and ingredients that are indicative of Lebanese cuisine for those that are not familiar?

CHEF PM: Allspice, cinnamon, cloves, nutmeg, sumac, and aleppo pepper are generally used. You then have coriander, ginger, and of course, all of the herbs. But in sticking to spices, usually, you’ll have wherever you have allspice, you’ll have cinnamon that’s right behind it. There’s just a bit of hint of it. It’s never like cinnamon only. That’s usually what you will taste taste in a lot of the vegetarian stews, whether it’s okra stew, eggplant stew, or string bean stew. Remember, the cuisine originally is a vegetarian cuisine.

People did not have money to buy beef or to slaughter a goat or a lamb frequently. You slaughtered a goat or a lamb on the rare occasion that you could afford to do it or if it was a religious holiday. So people were eating an overwhelmingly vegetarian diet. So, all of those stews would be made with these spices.

The way that I like to do it to make it simple for the readers out there, whenever you have 1 part allspice, you’ll have half a part cinnamon, you’ll have 1/4 part clove, and 1/8 part nutmeg. So if you do that blend, then you’ll get yourself there if you want the Lebanese palette when it comes to the seasonings. Now keeping in mind that Lebanon was on the tailend of the Silk Road. The caravans used to buy spices, seasonings, and silk. Lebanon was a silk exporter and the economy fundamentally at that time was silk. So, you have a lot of movement between Asia and the Lebanese coast going out to Turkey and Aleppo, Syria so eventually, we did get stuff that were influences from China and it’s quite interesting that for example, we have a bread that we make on an inverted wok and I’m always scratching my head to wonder if we got that from the Chinese or did they get it from the Lebanese – who took it from whom? Or who borrowed it from who?

But usually in our cuisine, seasonings are behind the ingredient. They are not ahead of the ingredient. They let the ingredient sit on the throne and if you want, the seasoning comes as a caress and a whisper, but not as a punch. That’s what makes the cuisine light. Don’t forget that if you over season, it’s not so good for your digestion. A lot of people have allergies that they are not aware of. They don’t understand that sometimes they go to restaurants and eat and they feel light, and then others it’s like they just poured a pound of concrete in their stomach. Well, it’s because of the balancing act that you have to do and I myself, you know, suffer from a lot of digestive issues. So, everything I do, I consider myself the Guinea pig. So if this works for me, it will work for my guests. I really take care to ensure that I am giving you the lightest and most tasteful version of the cuisine, keeping in mind your wellbeing as well.

“There’s a certain beauty - restaurants are a snapshot of life. It’s an amazing ecosystem where you have one table that’s celebrating, another table that’s mourning, another table that has just met, an employee that had a bad day. The amount of psychological energy that exists in a restaurant is just amazing and we try to keep it light and fun and the food helps to so that.”

— Philippe Massoud

AM: Well for the restaurant that is here in NY, what are your favorite dishes that you feel that people should try when they come by?

CHEF PM: To be honest with you, it all depends on the day of the week. Our roast chicken is a huge favorite. People just don’t understand how it can be so succulent and tender with so much flavor.

AM: I’m people!

CHEF PM: Mind you, it’s marinated in almost 14 different ingredients, right? It’s cooked to order and that’s why it’s so juicy and tender. It’s not pre-cooked, it’s not part cooked and then reheated. It’s cooked from scratch. So the roast chicken I love. The lambshank is a dish that I really adore. If I want to do the South of France or a Mediterranean experience, I’m going to order a bottle of rosé, I’m going to order the whole Bronzino, the Black Island Shrimp, The Octopus, a Hummus, a Salad and I’m good to go! I just took a trip to the French Riviera or the Puesta de Sol or Beirut right? That’s the fun part of ilili, in the sense that you can do that one day and the next day, you want to go meat centric and have that delicious California, Lebanese, or French wine and Leg of Lamb and you can have that robust meal just as well. You can also go with the chicken and get yourself a delicious white wine. So that’s the fun part about the concept. You really have a beautiful dish that stands on its own and can really give you the dining experience.

And of course, the Mixed Grill, who doesn’t want to go and have a little barbecue flavor? A little kebab that has all of the aromatics. But then there are moments when I really really jones for the Steak Tartare – Kibbeh Naye Beirutiyyeh. Eating it, I have so much fun with it. Sometimes I add cilantro leaves to it, I’ll add the Harissa and paint it on it so that it’s nice and spicy. So really, I don’t have a favorite. It’s about the day of craving and what I have a target for when I come in. If not, then I will go some place else and not go into ilili. Don’t get me wrong, I love pasta too!

AM: What led you to open another ilili in DC?

CHEF PM: Well because I had lived in DC and I had a great time and fell in love with the city and because we had created memorable times in that restaurant that I led, people today still have memories of Neyla. At the time, when I was in DC, it was crazy. I was DJing, I was cooking, I was maître d’ing – I’d finish working the grill, change my chef coat, put on civilian clothes, sit at the bar with my Radio Shack mixing table and DJ every Fri and Sat. It was crazy! We had a line out the door. All around the block. We were spinning music and people were dancing.

So, I had really beautiful memories of DC. When The Wharf approached me, and I visited The Wharf, I was mesmerized by the transformation of the area as I remembered what it was like back then! I really liked it and I said that it was a no brainer. We had been in NY long enough and it was time to grow. Why not DC as the next step?

Now little did I know that COVID would come and we would all undergo the trauma that we did. But we built the ilili in DC during COVID. We used to drive almost every week for 4 hours because we couldn’t get on a plane and it was a nightmare. There were supply chain issues and what have you. DC if you want, was all about celebrating life. In DC, the space when I walked into it with Nasser Nakib our architect, we were like, “wow this is a Navy area, this is a greenhouse. This is like a courtyard in the old world. We need to transport people into that moment of time.” We were all coming out of COVID and we wanted to flip COVID the bird so to speak and to say, life is good, life is vibrant, and things are coming back. I mean, it was dark! NY was very dark. I’ll never forget. I laid down on the street in 5th Ave for 15mins and there was nobody and nothing. I was just lying down and serene.

So we went with a celebration approach, we went with what does the space want to be? This is why I’m not a cookie cutter, I’m doing restaurants that tell the story of the space that they’re in, the geography that they’re in, and the culture that they’re in. For example, this is why we have the Hummus with the crab meat, the falafel, and a little bit of Old Bay because I wanted to do a little bit of an homage to the neighborhood that we’re in. That’s why the menu is a little bit different and I wanted to elevate things a little. DC is smaller so it’s much easier to elevate it a little bit. I don’t know if you know, but every piece that we have in DC is custom made from the floor tiles, to the chairs, there is nothing to the exception of the table bases that we bought in the US – everything else was imported from Lebanon and put together by yours truly and the rest of the team that was there. That’s because we care deeply about the story that we are telling and we don’t want to cut corners, it’s not about the dollars and cents, and it’s not about the return on investment. Yes it’s important and it counts, but it’s about really putting your heart and soul into the space and hoping that your guests when they come into your space, that you have really given your all for their pleasure. That’s what we try to do in DC.

AM: Well we have not gone to that one yet.

CHEF PM: Oh, you’re going to love it!

AM: I looked at the pictures and the location is beautiful. It’s different than NY but I love the vibe.

CHEF PM: They don’t do it justice!

AM: I imagine!

Do you plan on opening in other cities as well?

CHEF PM: Yes, we have been looking at Miami for quite sometime but the market is so hot that it has been hard to find the right location. We love Miami, there has been some interest in Los Angeles, but we need a local real estate partner as we need the right space. I’m not going to grow for the sake of growing. And I’m very happy to stay where I am and to grow what I have. But I want to do transformative restaurants and when the right location comes, we will do it!

Yes, Miami is important, Chicago – these markets are soliciting us, but we haven’t found the perfect – well not perfect as perfection is the enemy of progress, the right location has not been found.

AM: What is an average day like for you? I can only imagine that your hands are in so many pots.

CHEF PM: I’m not going to lie to you, I have taken a bit of a backseat to empower my leadership teams to do more. I used to work 80-90 hours a week, 7 days a week pretty much. I am trying to be more disciplined and do 5 days a week – but I do 5.5/6 days. I usually wake up around 6am in the morning, I have my Espresso, read the news, catch up on everything, I am at the restaurant anywhere between 8 o’clock and 9 o’clock depending on whether I slept a bit later. I come in, I read all of my emails, I’ll go down and check in on the kitchen and now we’re doing a bit of R&D so I give some instructions to make sure that things are prepared. I start doing versions of the recipes so that we reach a point where we are happy with the product. I’ll taste with the rest of the team because I like to be collaborative. There will be a good hour of R&D and cooking. Then meetings – with the management team. We have a lot of managers so we have to spread them over a period of time. We go over financials, mentoring, creating transformative moments, and I’m usually done around 6/6:30 sometimes 7 – sometimes I leave at 5. Then I start all over again the next day!

AM: Oh wow!

How do you take time for yourself just so that you can relax?

CHEF PM: I meditate. I like sound therapy. I find it to be really beneficial and wonderful. I like to cook. Cooking at home in my apartment is my way of calming down and relaxing. My team is very surprised because this year I have cooked in my apartment more than I have cooked in a very long time. I don’t know what’s happening to me, but I’m feeling very creative! So, cooking, meditating, walks – I love going on walks and going out around town with friends celebrating!

AM: That’s amazing.

If we were having brunch at your home, what would you cook?

CHEF PM: Well, I like to make a mean Benedict, I’m not going to lie to you. So if you were that kind of crowd, I would do that. Otherwise, I usually make olive oil poached eggs. The secret to these delicious eggs is very easy and I encourage your readers to try it. I usually do 3 eggs Sunnyside Up, I put them in a pan in olive oil – enough olive oil for the egg to sit on the olive oil, but not so much that it’s like drowning in it. You want to have an 1/8th of an inch in the pan. You crack your eggs and then you put your burners on the minimum. So if you have a gas burner, you put it on the absolute minimum where the flames are very light. You put a timer anywhere between 8-10mins, and you let the eggs and the whole pan all come up to temperature together. That will create the creamiest, most delicious egg that you have ever had. Of course, a bit of salt and pepper, I like to toast some sourdough and put that on there. So there would be eggs, there would be Labne, there would be mixed olives, sliced tomatoes, probably some fresh mint and there will of course be bagels or homemade bagels and home-cured salmon depending on the crowd! Whether it’s going to be beet cured salmon or fennel cured salmon. Let's see what else, I'm not going to lie to you, I'm a sucker for really good Almond Croissants from the neighborhood baker and maybe some berries!

AM: You come from such a great legacy and you’re continuing that here, what do you want your entire legacy to be known as?

CHEF PM: That I did the best that I could to touch the people that I work with and the people that eat my food in a positive way! Simple as that.

IG @ililirestaurants

@ililidc

PHOTOGRAPHY CREDITS | PG 64, 69 - 82 Courtesy ilili | PG 66 + 84 Scott Morris |

Read the JUL ISSUE #91 of Athleisure Mag and see BEAUTIFUL CUISINE | Chef Philippe Massoud in mag.

A DECADE OF INTRIGUE | HISHAM TAWFIQ

For the last 10 years, we have enjoyed NBC's The Blacklist where we are introduced to Raymond "Red" Reddington (James Spader) a former ex-US Naval Intelligence officer who became a prominent criminal and has evaded the FBI and been on their Most Wanted fugitive list for decades. He voluntarily gives himself up to FBI and lets them know that he has created a list known as the Blacklist. In his exchange to inform on their operations, he wants to receive immunity from prosecution as long as he works exclusively with FBI Elizabeth Keen (Megan Boone).

We learned about their relationship with this rookie agent, Blacklisters and Dembe Zuma, played by Hisham Tawfiq who is his number 2. We have seen him be his confidant and navigate his way to joining the FBI himself! We caught up with him to talk about his service in the military, being a first responder, how he got into the industry and his role in the series.

If you have yet to watch The Blacklist, this interview will include discussions about plot points about the show and specifically Season 9 and the current and final season, Season 10 which is airing now.

ATHLEISURE MAG: In doing the research into your backstory, you have always fostered your work in the arts as well as being a literal super hero with your time in the Marines and being a firefighter in the FDNY for 20 years while still focusing on being an entertainer, when you were growing up, what did you want to be?

HASHIM TAWFIQ: When I was growing up, I had dreams of becoming a pilot! And I think that at the time, to be a pilot, you had to have 20/20 vision so that quickly left my vision. But I was always an outdoors type of person. I was always into physical activity and I think my dream was to be a football player, but then I got injured. I took a dance class and I fell in love with dance and that was my introduction into theater and that allowed me to make that transition. But, my ultimate dream was to be a pilot.

AM: Tell us about your earliest memory as an actor and what was the path for you to decide that this was also something that you wanted to do?

HT: In the 90’s I started to dance and theater and I was doing this intensive acting and I went to this workshop which also had students that included Denzel Washington and Debbie Allen. It was at that moment what I took that class that I realized that I really liked this and I could see myself doing this as a career. But at the same time, I was already a firefighter, so there was already this struggle between being a firefighter and pursuing this career as an actor.

AM: How did you end up being a firefighter as you were Station Chief for the FDNY in Harlem?

HT: So when I was in the Marines, I already started thinking about what I would do when I came out. I took all of the tests, I took police exams, corrections, and I knew nothing about the fire department. There was a flyer in my home from this organization called the Vulcan Society which is an organization of Black Firefighters (editors note: the Vulcan Society was founded in 1940 and is a fraternal organization of black firefighters in NYC). At the time I was coming out of the Marines, out of 10,000 NYC firefighters, less than 2% were African American. The Vulcan Society was active in the inner-city high schools to recruit people of color to the fire department. I came home and I saw that postcard and I filled it out. Like I said, I knew nothing about the fire department, but I filled it out and I started learning about the job and the hours. I was a physical person and I like to get dirty and dusty and all of those type of things. I found out that it was an exciting job and that it was something that I would love to do. At the time, I was a Correction Officer at Sing Sing when they called me and I left that and went to the fire department and never looked back.

AM: Wow! A lot of people talk about the training or you see it when you’re watching shows like FOX’s 9-1-1, its spinoff 9-1-1: Lone Star and ABC’s Station 19 which are my favorite first responder shows. Did you find training to be a firefighter difficult?

HT: No ha ha! I guess because I was just out of the Marine Corp and I think that that was the most toughest thing that I had ever experienced physically! So when I went into the firefighter training, it was kind of easy for me. I was a squad leader and I stood out. There was nothing really about the Firefighter Academy that was challenging for me. Like I said, I had just gotten out of the Marine Corps and that was the most challenging thing that I had done. I remember taking the physical and it was a breeze for me and I remember blowing through that. People were like, “oh man, this guy is moving through it!” Being fast, being physical and being strong is part of my attributes and that’s what led me to go towards those kind of jobs.

AM: Were you still acting while you were being a firefighter?

HT: By this time, I was dancing with a dance company ha! So, when I was a correctional officer and a firefighter, I would spend my weekends going to rehearsals for dance and I slowly transitioned that into the theater. So I started doing plays, but I always had my firefighter job and it was one of the reasons that I took it. Not only because of the adrenaline rush, but I knew that as a firefighter, I had a lot of time off and I used that time off to do all of the things that I was passionate about.

AM: In your acting career, you have done a lot of things on the stage and a number of TV shows from NBC's Law & Order to The Blacklist, do you find when you’re preparing for a role for the stage vs. on TV that it is a different process for you?

HT: Yes! I love the theater because you get time to really rehearse, practice and to really live in these spaces. When you're with the people that you’re working with, you get to create and work through the costumes. It’s just a different process that goes into theater that I really love! I love being being on TV too! There is a different way that you have to create and prepare for theater then you do with TV or film. I love that process in theater.

AM: I remember when The Blacklist started that it would be a show that I was going to enjoy. I’m a huge fan of James Spader (Stargate, Secretary, Boston Legal) as well as Amir Arison (Law & Order: Special Victims Unit, Billions, The Dropout) and Harry Lennix (The Matrix Reloaded, Ray, Billions) that are core and original castmembers with you. There have been so many people that have been guest stars with the show from Stacy Keach (Mickey Spillane’s Mike Hammer, Sin City: A Dame to Kill For, Blue Bloods), David Costabile (Breaking Bad, Suits, Billions), Anthony Michael Hall (Sixteen Candles, The Breakfast Club, The Goldbergs) the late Lance Reddick (Oz, The Wire, BOSCH), etc. You play Dembe Zuma. How did you find out about the show and what did you know about your character when you read for the part?

HT: I knew nothing! My character wasn’t in the pilot, but that was the only episode that I missed. After the pilot, James requested that he should have a team around him. So initially, I was this Muslim African Freedom Fighter who was rescued by Red from human trafficking as a child. So my audition was all improv. I had no lines so I just made up a backstory that came from my life and experience. It was only supposed to be for 1 episode, so there wasn’t really any pressure or angst about it. Then, it turned into something different than what I had anticipated or even expected! But that was that journey of that process. But it wasn’t like I was initially being brought into a series regular role! But this is where we are after 10 years!

AM: You’re character has such a presence whether it was when he wasn’t talking, or he was a man of few words and now having more evolved storylines, how do you approach your character?

HT: I really draw a lot from personal experiences! I take a lot from my personal life and I put it onto this character. I wouldn’t say that it was easy, but what I have learned especially in not taking the traditional route in acting – the hard thing for me was getting the training and learning how as well as what tools need to be used in order to tell a story. I pull from these experiences that I have had from getting into character and doing all of that, that’s the easy part because I have had such a colorful life. So it was just getting the training and learning about pulling the different emotions and experiences so I could put them into Dembe.

AM: Up until Season 9, we see Dembe and Red and their dynamic and you really create a sense of humanity and a bit of a moral compass for him. What was it like to play off of James Spader?

HT: The interesting thing was, I didn’t know anything about James Spader! Luckily for me I didn’t come in with all of these notions about him so it worked out great. As I started to work with him, that’s when it really became evident to me. He is so intense and that’s when I was like, “oh My God, this guy!” It’s not even that I’m working with James Spader – it was that I am working with this extremely talented human being. You know, our chemistry – we just have it! Anytime we got into a scene, it was like these sparks just flew whether we were improving certain things or reading off the page, we have always had this amazing chemistry. It’s an amazing thing to have and to play off of and I am greatly appreciative of!

AM: In Season 9, your character joins the FBI! What do you think about this twist in the storyline and being able to work in a different way with other members of the cast? We’re assuming that you played off of things in your own life to bring these nuances to life as well for the switch in his character.

HT: Absolutely, it was definitely different especially going from not really speaking that much to downloading the Task Force on who the next Blacklister is so it was definitely a shift. I went out and got myself an acting coach to make sure that I was approaching it right and putting on a whole other layer of Dembe which was challenging but also exciting. I welcomed it and also enjoyed it. A lot of people disagree and say that I should go back with Red! I think that as an actor, it was something that I definitely welcomed and I had fun playing with even though I missed the chemistry that I had with James.

AM: Before we delve into the final season, how do you describe Dembe and what are the similarities between you and the character? Have you been able to give back feedback to the writer’s room in terms of how Dembe develops?

HT: Oh absolutely! I think that in the beginning, because Dembe wasn’t scripted, there was just so much that we didn’t know. It wasn’t until Season 3, 4 or even 5 that I started having conversations with John Bokenkamp (The Call, The Blacklist, The Blacklist: Redemption), the creator of the show and we talked about who is Dembe and what did he look like? We knew he was Muslim and we didn’t get to see any of that so it was really important to me especially since I am Muslim that we make sure that we are authentic about that and that we show that. They agreed. We talked a lot and we had a lot of conversations and we see him praying and doing these things which meant a lot to me. That’s also hard to let go because I’ve been part of building this character and flushing him out as opposed to this character being presented to me. I enjoyed all of that!

Who is Dembe? Dembe because of the evolution of how he came to be, Dembe is kind of me! I kind of consider myself a quiet guy and I think that the only thing that you won’t see Dembe do is that I’m a funny/silly guy! Sometimes we see Red and Dembe have these card games and to play like kids. We see a little bit of that. A lot of Dembe is really me minus the violence.

AM: What can you tell us about the final season or what should we be looking for?

HT: I think that we all know that all The Blacklisters are coming after Red. We also know that because they’re coming after Red and because of Dembe’s affiliation with him, now he is also in danger. It just sets the stakes really really high. I think that what it also does is that Dembe has dealt with conflict, but now he’s really conflicted because of not being with Red in this most dangerous time since he is on the Task Force. I think that what we’re going to see play out in Season 10 is this back and forth of being able to choose a side. At the same time, being this moral compass and what that conflict looks like.

AM: You have been in this cast for the past 10 seasons. What are some of your favorite moments from the show?

HT: I loved when I got to play with Mr. Solomon, Edi Gathegi (Twilight, The Twilight Saga: New Moon, X-Men: First Class) character – I love that episode with the pool balls and getting tortured and going after him. That one stands out. There are so many, but I also loved just because of how I came into acting and all of these people that I looked up to. I loved the time that I got to play with Benga who was in Season 9 – being my daughter and being kidnapped that was an amazing episode for me. I loved the episode where we got to explore my religion and faith not only personally, but also with Dembe. Then there are some amazing episodes in Season 10 that I can’t speak on, but I’m really excited about that. There’s one episode where we have never seen about Dembe. I’m excited to see how that played out. Out of 10 years, there have been so many beautiful moments as you know. But those are some of the moments that I really enjoyed.

AM: What will be your biggest takeaway from being part of this production?

HT: That’s hard, I learned so much watching James and how he works and how specific he is. Just how he approaches everything – that’s something that I will take away from it. Being prepared for the unexpected because this was definitely unexpected. In 10 years, I’ve grown so much, I’m a whole different person and there’s so much growth that I have had. Not just professionally, but also personally. The biggest takeaway in terms of the craft is just seeing how dedicated James was and learning how he approaches it and putting those tools in my pocket as I’m moving forward.

AM: What will we see you doing next? Are there any projects that you’re able to share with us or things on your bucket list whether it’s in front of or behind the camera?

HT: I’m a Sci-Fi geek, so I’d definitely like to do anything Sci-Fi! I love westerns so I would love to be a cowboy, but after a show like this, I’m also in love with doing something that doesn’t have fun and just a drama between me and my son, me and my wife or something like that. Anything and everything! I’ve also been working on a documentary about my life so all of those things, I would love to tackle. That’s the scary thing about not knowing what’s next up for me professionally. Like I said, I would love to be an astronaut in space or riding around on a horse!

IG @hishamtawfiq

PHOTGRAPHY CREDITS | PG 104, 106, + 113 Will Hart/NBC | PG 109 Virginia Sherwood/NBC | PG 110 Scott Gries/NBC |

Read the MAR ISSUE #87 of Athleisure Mag and see A DECADE OF INTRIGUE | Hisham Tawfiq in mag.

ELECTRIC ZOO

Labor Day Weekend is the "last dance" of the summer and is celebrated when Electric Zoo 3.0 will takeover Randalls Island Park in NY from Sept 2nd - 4th. We're excited for DJ Diesel, Cheat Codes, Afrojack, Carl Cox, Martin Garrix and more who will have sets across multiple stages! This year's 3.0 theme encourages attendees to “plug into the Matrix” for their 13th edition by enjoying their tech driven, electronic dance music paradise. Guests will enjoy more VIP areas, increased free water stations, interactive installations and more.

This year, there are new stage designs! The new stages are integrated together by AI technology. The Landing replaced the Hilltop Arena and will be surrounded by lush greenery for EZoo's first fully-immersive experience. Because of where it's placed in the festival, sound bleeding is no longer a concern for festival attendees. The Grove is also being retired and Morphosis will be the stage where house music evolves. That means pyrotechnics, fireworks, LED walls and more surprises.

In addition to a number of large acts such as those mentioned above, there will also be an inclusion of emerging artists and local ones from NY for attendees to get to know.

We've always been a fan of EZoo's Golden Hour for sunset performances. Diplo will perform on Fri, DJ Snake on Sat and Sun will have Subtronics. Each night, there are a number of after parties across the city from Webster Hall, Marquee and Lavo to name a few.

There's nothing like a festival to bring the love of dance music, artistry, fun sponsors, immersive experiences and outfits that add a whole other color to the festival experience which are perfect for Instagrammable moments!

IG @electriczoo

PHOTOGRAPHY CREDITS | Alive Coverage

Read the AUG ISSUE #80 of Athleisure Mag and see ELECTRIC ZOO in mag.

FOR THE LOVE OF THE GAME WITH SOFIA KENIN

The summer has a number of events that are on our calendar whether we're there in person or watching it on TV. The US Open happens to be one of those events that we enjoy here in NY as well as attending events around it from the Taste of Tennis and a series of media events - it's always an exciting time to see the best in the sport.

We're excited for this month's cover, Sofia Kenin who has 5 WTA Singles Titles, 2 WTA Doubles Titles, WTA 4th ranked as well as the Reigning WTA Player of the Year! With a Grand Slam under her belt as the 2020 Australian Open Champion and making the finals at the French Open last year, we are excited to see how she continues to rock it in the sport! We talk about how she got into the sport, preparing for tournaments and how she takes time to enjoy the journey when traveling around the world to play as well as taking it all in as a tourist.

ATHLEISURE MAG: When did you fall in love with tennis and at what point did you realize that you wanted to go pro?

SOFIA KENIN: I fell in love with tennis at a very young age. I started playing tennis at the age of 5 and I was watching all of these pros and I was really looking up to them. I was like, around 6 years old and that’s when my dad took me to the Miami Open and that was the video that was going all around you know, when Kim Clijsters took me all around the site and of course, I was really excited since I was such a young girl at the time to see the press conferences, to be walking around and looking at the stadium. That’s when I knew that I wanted to be a professional tennis player. I just had a big dream.

AM: What is it about the sport that draws you to it?

SK: Everything about tennis is such a great sport! It’s physical and it’s a great mental sport where you have to have toughness to play it. Of course, you get to travel around the world to see so many beautiful countries, you stay at the best hotels, the food of course, going out - of course when there wasn’t a bubble and you could explore the city. Of course, there are all the opportunities that come with it and the competition as well! You’re able to do sports interviews, you have a team around you for the matches and when you walk on the court, it’s up to you so that you can compete and leave it all out there.

AM: Our readers, and ourselves included, love watching tennis because it is fun to see our favorites traveling around the world. When it comes to training and prep, can you walk us through what a day or a week looks like in terms of practicing and working out due to an upcoming tournament?

SK: I typically practice tennis twice a day 1 and a half hour practice sessions and after that, of course lunch and recovery with some of my KT Tape. Then, I’m back with my trainer for another couple of hours and recovery is very important in my daily life. I have to maintain a good recovery so that I can do my best during the training week and upcoming tournaments.

AM: What are your go-to workouts that you do that optimize you in tennis?

SK: Sprints, drills, agility, core – a little bit of that. Of course, weights in the gym.

AM: In terms of the tennis season, when does it start and end for you?

SK: Well of course, everything has changed with the whole pandemic! Typically, the tournaments start in January in Australia which has big travel days and everything which is where I won Australia! Of course, there are all those tournaments after that and it finishes off in Asia in the fall. But the end of the season this year, will be in Indian Wells which I can’t complain because I love Indian Wells – but we usually finish our season in Asia.

AM: What is your off season like? What do you do during that time? Are you still training or do you take time for yourself to realign everything?

SK: Of course, there is a lot of training and that’s when you have to build up physically and mentally and you do have to find some downtime. It’s not all about tennis, you’re traveling on the weeks and you obviously want to have some downtime to just go hang out with my friends, some time with my family, to go to the beach, to do some shopping! I love being able to hang out in the sun and to have time in the water and to be able to work on my tan as I can’t really do that all year. So I have about a month or so to get that tan and I need to use that time.

AM: It’s always fun to see singles and doubles matches because it’s interesting to see how a player has these different dynamics when playing each one. When you’re playing, is there a different approach to when you’re playing a singles match versus doubles?

SK: Of course, singles you’re kind of on your own and the court is wide open as you need to be able to move around a lot. But doubles, you’re with your partner and it’s my friends and you’re having a good time, you don’t have to be as serious as you do for singles, but of course you still want to be able to do well. Doubles requires that you have to have a really good connection with your partner and really good hands at the net, because both players are tough and you know that they have really good hands at the net. They know how to do I-formation. You can tell the difference between a doubles player and those that just want to have fun and play which would be me. It’s fun playing doubles, I like it!

AM: It’s funny because when I worked at Lacoste HQ, our department would play tennis in the summers as a fun way to connect. I wasn’t concerned about the singles play, I was ok with that – I’m not a professional by any means, but the doubles! I always ways wondered how people were able to play this as I was always anxious about where I was standing and where my partner was, it was terrifying!

SK: It can be scary sometimes especially when the ball is coming to the net and then you’re like, “oh my God, am I going to get hit in the face?”

AM: Seriously!

SK: Right, nowadays, you hit the ball around as you’d rather hit it out, then hit your opponents.

AM: Over the past 18 months, we’ve interviewed a number of athletes and recording artists about how they were able to be creative or still active in their sport during the pandemic. We found that many of them had really creative ways that they were able to stay in shape. Did you have anything like that for last year that you had to navigate due to not being able to access certain courts or things like that?

SK: Of course! It was really difficult for everyone! We were traveling and had safe bubbles when we were participating in our tournaments as we could only go to the hotel and straight to the tournament site. Obviously, that was not the most fun thing, but ok – that’s what we had to do. It’s hard to be on the road for weeks and months at a time without being able to walk or to explore the beautiful city or Mother Nature.

Over time, I have learned that small things have been working for me. I started a new TV show that I enjoy watching and I had a few, but I started watching Keeping Up with the Kardashians or I would play some music on Spotify.

AM: Even with last year being such a tough year for so many of us in various ways, you were literally killing it! You won the Australian Open, you were a finalist at the French Open – what was it like to have that kind of achievement taking place?

SK: It was absolutely amazing and I could never describe those moments. It was the highlight of my career. It has been a dream of mine to win a Grand Slam and I was completely speechless when I won. A few tournaments that happened after that, I didn’t win, but I am only human and it happens to everyone. When you win a Grand Slam, it’s exciting and you feel a lot of pressure after that and the expectations of those from the outside and I was able to somehow find myself back and I was able to close off the year as a French Open finalist! It was nice and I was happy for the way that I was able to come back, play tennis and to be able to prove to myself that I won a Grand Slam and that it wasn’t by accident. Unfortunately, I wish that I had won the French Open, but I got to the finals and not too many people can say that. I just hope that I can continue and that I will have many more Grand Slams under my belt.

AM: For sure, I mean your stats and what you have accomplished is really phenomenal. Being ranked 4th in the WTA, being the top American in singles – that is such an amazing feat to have! What are your goals for the remainder of the season or what you’re looking forward to in terms of next year.

SK: Number 1 is to stay healthy. We always downplay it and we look at tennis, tennis, but health is #1 and you can’t buy it. With all of these tournaments being back-to-back, players can have injuries right now. It’s a great part of the season because we’re back in North America and playing in front of the US fans and I’m excited to be able to compete and to get back into my matches and hopefully continue to make more memories and getting more into the spotlight, I guess!

AM: With the remainder of the season, do you have a favorite upcoming tournament that is always your favorite to go into?

SK: I like all of them, but I’m obviously looking forward to the US Open. I love the fans, I love NYC and I love being there. I look I look forward to after the pandemic being able to enjoy seeing the city, being able to walk down 5th Ave and to see all of the people and the beautiful city.

AM: When you’re looking at your IG, of course we know you’re focused on your game, but it’s cool to see you enjoying being a tourist in the city that you’re competing in! What are your 3 favorite cities that you love to be in whether you’re shopping or eating?

SK: Thank you for saying that I’m a tourist, because I love being that and when you’re shopping, you can never go wrong in Paris, Rome or NY, it’s one of the most beautiful cities. You can do really great shopping there as they are my favorites and they have the best food!

AM: We love talking about a number of verticals from sports, travel etc. As the Style Director and fashion stylist, fashion and personal style are of interest to me as well as Athleisure Mag! I love the bold personal statements that you have made in your looks. How would you define your personal style?

SK: I think fashion is super fun and I enjoy it! I have always wanted to be a fashion designer, maybe not drawing as I don’t have the best hands for that, but being able to put pieces together as a fashion stylist. I’m easy going. I like nice dresses, I like casual wear and of course I’m not afraid to wear colors or designs. I wear a little bit of everything. Of course, I like to wear the nice top designers and I try to shop there nowadays – not trying to be spoiled or anything, but I do like keeping up with the fashion.

AM: We know you’re sponsored by FILA and in looking at your looks from last season, I love the Heritage Collection (Fall Heritage Dress) that you wore as well as Mad For Plaid (Print Racer Tank and Plaid Flared Skirt), what does it mean to have them as a sponsor and do you foresee designing a capsule collection with them?

SK: First of all, I really love the Heritage Collection as well! It’s such a great and prestigious brand and I really love that they have done such a great job in designing my clothes and we have such a great relationship. I’m really lucky to have them as my sponsors. They are super supportive of me and have always been there for me and have allowed me to be my authentic self. They also have great lifestyle clothes as well which I have obviously been asking for them to send me some outfits and shoes. It fits with my style and it’s great working with them. Once I start getting back and playing better, there is an option where maybe I can design something of my own! But right now, I enjoy what we’re doing now and maybe after my tennis career, down the road, I could be a fashion stylist or something of that nature as fashion can always come back!

AM: We talked a bit earlier about KT Tape. Why do you feel there was such a synergy between you and the brand and that it made sense for them to be a sponsor for you?

SK: It’s a great product for recovery and many people don’t realize how important recovery is. As a professional athlete, I believe that KT Tape as a brand and a company is one that fits authentically into my life. I love using products such as KT Tape Cold Massage Roller and the KT Recovery+ Pain Relief Gel Roll-On. I’m super proud to be part of that brand.

AM: Couldn’t agree more. We find when we’re at photoshoots, press junkets, media events, attending NY Fashion Week and music festivals, their KT Performance+ Blister Treatment Patch and BFF Blister Prevention Tape is something that the team enjoys using so we can continue to stay on our feet and do the job that we need to do!

You have such a passion for the sport, do you do anything to give of your time to assist the community or to work with kids that are drawn to tennis?

SK: I love being an inspiration to kids and the younger generation as I know that they look up to me. I participate in a number of activities in every tournament which I’m invited to. I love doing that. It’s a bit early in my career and a lot of players have their foundations and I help them in whatever way that I can.

AM: You’re currently the WTA Player of the Year. What do you want your legacy to be in this sport?

SK: Well I just want to keep playing and continue to enjoy myself. I want to win more Grand Slam titles. I’m 22 years old so I haven’t thought about my legacy, but I definitely want to be a role model to young girls that want to be a tennis player one day. I want them to remember my name and remember me as I have looked up to Serena Williams, Roger Federer, Rafael Nadal, Anna Kournikova, Maria Sharapova – everyone that I have looked up to. They inspired me and I want to be someone like that for those coming up. I’d love to be an icon and maybe be the next Serena Williams, but maybe let me get a few more Grand Slams or be like the 3 GOATS Roger Federer, Rafael Nadal and Novak Djokovic who have all won 20 Grand Slams which is pretty incredible! If it’s possible, I will take it!

AM: You're still in your season so when you’re not on the court, how do you take time for yourself?

SK: Of course shopping because I love it and I’m crazy about it! I love to have dinner with my friends and family, going to the beach or I can stay in bed all day and just watch Netflix and Hulu and just relax!

IG @Sofia.Kenin

PHOTOS COURTESY | Front Cover, PG 21 + 22 KT TAPE | PG 16 -18, 25 + Back Cover Sofia Kenin |

Read the JUL ISSUE #67 of Athleisure Mag and see For the Love of the Game with Sofia Kenin in mag.

SUPERHERO SPOTLIGHT

Read the May Issue of Athleisure Mag and see Superhero Spotlight in mag.

S1. E4 | ATHLEISURE KITCHEN WITH MICHELIN STARRED CHEF, GEORGE MENDES

On today's episode of Athleisure Kitchen, we headed to the offices of Chefs Club in Soho to sit down and talk with Michelin starred chef and restaurateur, George Mendes, who was also the cover for Athleisure Mag for the June Issue about Aldea located in Flatiron as well as his pop up concept AMAR which is in residency at Chefs Club Counter through the end of August. We talk about the importance of Portuguese cuisine in his food, his passion for food and a number of his partnerships that allow our palettes to know more about Portuguese food.

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 music is "This Boy" performed by Ilya Truhanov.

IT BEGINS AND ENDS WITH THE BREATH WITH POPPY JAMIE

This time of year, there are a number of activities that are pushing for our attention. There are notifications on our phones, making various appointments, checking that we're not missing studio time at yoga as well as getting our nails done. There are times where you forget to eat or even to breathe! Breathing is one of our most vital tasks and as much as we do it, many of us are not doing it right! We took a moment to chat with Poppy Jamie, Breathing Instructor and enthusiast, TV presenter, Co-Founder/Designer of Pop and Suki and Founder of Happy Not Perfect, a new app and lifestyle brand that recently launched to find out what a breathing workshop is, how we do it and what led her to this career!

ATHLEISURE MAG: Where did the year go? How is it almost Christmas.

POPPY JAMIE: I know right, I mean I was just telling myself, where did the year go and how can it be the end of the year already? At least we have the holidays to look forward to!

AM: You cover a number of areas so in looking at your background, how did you get into doing TV, have a successful line – Pop & Suki (accessory line created by best friends Poppy and actress and model Suki Waterhouse), your app/lifestyle brand, Happy Not Perfect as well as being a breath enthusiast?

PJ: Well really, I was inspired I suppose by my upbringing. My mum is a hypnotherapist and my dad is an entrepreneur. When we were growing up, we spoke about the mind at the age of 8 and it was so normal to talk about emotions, how you process them, how you manage your mind, meditation, breathing. These were all things that were just as normal as brushing your teeth, washing your face and going out for a walk. Mental health has been such a part of the way that I was brought up and in my DNA.

I always knew that I wanted to be a TV presenter. Ever since I knew I could talk, I wanted to be able to communicate with people because I just found it so incredible how you could share a conversation and storytelling and that really led me to my first career as a TV presenter and host. While I was a TV host, that was the thing that really gave me insight into this social setting and made me analyze what people were looking at and how they were reacting to things. When I launched my show on SnapChat, PillowTalk (the first show to air on SnapChat), I would see hundreds of thousands of messages of people just reacting about what they were thinking, feeling and going through. At that moment, it was my upbringing and where I was in my career that came together. I would start to call up my mum and I would ask her advice on how I should respond to these questions that included people that were struggling at work/school or feeling stressed about their relationship. In that moment I realized how little we know about the mind and how fortunate I was to have a mum that would teach me about the mind and these sort of things. I began to wonder how I could go about sharing my mum and putting her into an app and to give her to everyone. It wouldn’t matter where you were or what time of day it was – it’s about the thought process. It’s really what a great therapist does – they help you process your thoughts and find a new perspective by using different tools such as breathing and journaling. It’s funny that my career has gone in so many different directions, but it all happened to go into the creation of Happy Not Perfect.

At the time, I was living in LA with my best friend and that’s how the handbags started. My best friend and I are two of the most disorganized girls that you could ever meet as we’re always losing things and we thought that if we could design handbags, we’d be less disorganized. It’s been a really crazy 3 years and I couldn’t be happier working on these things that I now are really helping people. We have so many messages a day where people are like, “Oh my God this is really helping me.” People thanking us on teaching them how to breathe and those who were feeling low before Happy Not Perfect and n ow after using it they feel less anxious. I love how I am doing my part into what I should be doing.

AM: I love how connected it is and how the app also has an extension as a lifestyle brand with products that are attached to it as well – correct?

PJ: Exactly! We found that in our focus groups that people really struggled with dealing with things and that Millennials are some of the most stressed out people that ever lived. It showed through our qualitative research in America, Europe and Australia that we did. I wondered what we should do and how could we assist in managing their stress levels and people were silent about it. That’s when I learned that people weren’t so sure on what they could do to manage their mental well being. People wanted to know what they could use! This holds true for why there is product in Happy Not Perfect as well as why I was intrigued to work with Breathe Right Strips. Even a simple thing like putting the strip on your nose, you can sleep better because you are getting more air and it’s an upward spiral. Suddenly you have a clearer mind in the morning and it’s a simple thing that can help you feel better. We found that with the site and lifestyle components that everyone can benefit from these items.

AM: We were unable to attend the breath workshop which was unfortunate, but how did this partnership between yourself and Breathe Right Strips come about as we understand the natural synergy here.

PJ: I’ve been using Breathe Right for years and it has been a bit of my secret hack! When I trained as a breathing instructor and when I would do my classes in London, NY and LA afterwards I would say, if you guys are struggling with breathing at night when you’re trying to sleep, you should use these strips. Someone then said, “I know them – you should connect with them.” I was being their biggest advocate even before they knew me because I loved them. Then we were connected and I was so happy about that because I love the natural way that you can just be help yourself and be a little more relaxed and have a clearer mind. It’s about sometimes having the simplest thing like a breathing strip and learning how to breathe into your belly that will have a formative effect on your mental and your physical health.

AM: I heard that you have a 24kt gold Breathe Right Strip – is this true?

PJ: I do and I’m very excited about my it and honestly, it’s one of my favorite beautiful mantle pieces! I mean I never ever thought that I would have a 24kt gold basically nose statue! Now I do! I was traveling back from NY to London because my parents were so excited to see this and it is the coolest thing. I carried it in my hand luggage and when I went through security, nobody could believe my gold karat nose and it has now traveled halfway across the country and it is now very close to my heart.

AM: What’s it like going through a breathing workshop and how do you guide people through their proper breathe?

PJ: A breathing workshop begins with teaching people how to breathe. When I first started out as a breathing instructor under Dr. Belisa Vranich, who is one of the leading experts in the world, she is the author of Breathe and she is one of the most crucial women that I have ever met. I couldn’t believe it when she said that 9 out of 10 people breathe incorrectly! It’s unbelievable. We all breathe, but when you realize that we pick up bad breathing habits from the age of 5 because we go to school and begin to hunch over tables and we start breathing too much air and we start to do shallow mouth breathing. This is a forced habit from the central nervous system it pumps up our stress level and makes us feel like we’re in danger and we have that fight or flight feeling. But when you start engaging in belly breathing and slowly inhale through your nose and slowly exhale with lower body breath, it emulates your vega nerve and takes you out of that fight or flight state.

This is a calming breath that allows you to have a pretty instantaneous moment of clarity. You make better decisions and it reduces your nerves. So the breathing teaching and the breathing workshop teaches you the power of learning how to relax your nervous system when you need to and the best way to do that is through nose/belly breathing, and then once you kind of learn that, we can practice by putting weight on our bellies to practice bringing that weight up and bringing it back down, as that is helpful. A great trick to do this is to do so when you’re in bed and you can’t get yourself to sleep, you can put a heavy book on your belly to breathe the book up and to breathe it back down (editor’s note: this is an exercise to calm you down to be able to sleep as the book is only for the breathing practice). It’s a great trick and if you have friends who are a bit anxious or stressed out, teach them to lie down, put a book on their belly to breathe it up and down as it is really calming and relaxing. I really like to teach people tools that they can share with their friends and family. And then, we go into a kind of breath work meditation which uses the breath to sink into a meditative state and during the breath workshop that we did a few weeks back at the event, we did a Love and Kindness Meditation, which is one of the scientifically backed meditations that really help to nurture kindness and compassion not only for ourselves, but for those around us and after experiencing that, we come out of meditation which lasts at about half an hour or 45 minutes in terms of the education, the practicing and the meditation. Hopefully everyone leaves feeling a little bit happier and calmer and a lot less stressed.

AM: That sounds fantastic. With a new year coming up, there is a lot of stress and anxiety that people will have in wanting to do resolutions and things that are different, but also coming down from a busy holiday season – how can breath work help with this so that they can calm down and do what they need to during the day?

PJ: This is why I love breathing! It doesn’t mean that you have to meditate for 20 minutes if you don’t have time. The holidays are so busy and you have loads of family around. So the belly breath which I actually do this while I am talking with someone or perhaps in a stressful meeting, I lightly put my hands on my belly and I start breathing slowly into my nose and out through my nose into my belly. I consciously have this hack knowing that I have it whenever I need it is powerful.

Even if you want to just take a couple of moments in the morning to just lie down on your back and to just focus on your breathing through your nose and down for a couple of minutes as it really just sets your nervous system. During the holiday season, it’s so hectic because people are buying their presents and you need these short effective tricks for your nervous system and belly breathing is definitely one of them and anyone can do it which is fantastic!

AM: You’re based in NYC where would we find you grabbing a drink/meal and working out?

PJ: Oh my gosh my new favorite place is abcV the new vegan place that I am newly obsessed with that! I have to say that no one can't beat The Bowery Hotel! It's really magical and fun and I always have a lot of friends there. I like to think that wellness is a little bit of everything. It’s not only about looking after your mind, but it doesn’t mean depriving yourself of other things. It’s a bit of everything. My favorite yoga studio is Yoga Vida and I love this yoga instructor named Will Schneider who is my favorite. I also love dancing as it’s incredible for your mental health and great for a mood boost that makes you feel good. If I am in a really dedicated mood, I love SLT which is incredible, but dancing and yoga are really my thing as I find yoga is really great for the mind and to stretch the body, you need to relax the mind. This exercise incorporated meditation and I’m a big yoga fan.

IG @PoppyJamie

PHOTOS COURTESY | Poppy Jamie + Happy Not Perfect

Read more from the Dec Issue of Athleisure Mag and see It Begins and Ends with the Breath with Poppy Jamie in mag.

BINGELY BOOKS

THE COCKTAIL GALAXY
St Martin's Griffin
Andy Heidel

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

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

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

POWER FOOD ON THE GO
Fair Winds Press
Rens Kroes

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

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

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

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

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

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

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

BEYOND BALTHAZAR

Many of us have our favorite restaurants that we frequent. Maybe it's by our jobs, a workout studio or just a place that feels like home. You know the staff, menus, other regulars and more - but how much of an insider are you? At Balthazar, by Reggie Nadelson, looks at one of NYC's iconic restaurants in every way possible by breaking down who has been a part of its success, the staff that keeps it running smoothly, the patrons that visit and more!

ATHLEISURE MAG: The book has a number of notables that have been at Balthazar: those in the literary, acting, publishing, and culinary communities. Although you are referencing them in terms of their visits to Balthazar, it's also a reflection of a who's who in your network! In reading this book, you're also sharing who you interact with, we'd welcome an invite to your dinner party anytime. Please tell us about your background as the diversity of characters shared in this book seem to represent people you have encountered during your day-to-day or through your work as a writer. What is your background as we know that you are a writer as well as someone who has eaten at a number of restaurants - tell us more. 

AUTHOR REGGIE NADELSON

REGGIE NADELSON: I think you’ll see in the book that many of the famous people are not necessarily my friends. I do have friends who are writers and actors, but most of my friends are lawyers, doctors, editors, house-painters, teachers, not necessarily famous; just fun. I grew up in Greenwich Village in a pretty free-wheeling world. It was the 1960s and 70s, and by the nature of the time and place, there was a lot of diversity. 

I’ve been a journalist all my adult life, have worked in London and New York, for magazines such as Departures and Conde Nast Traveller UK, as well as newspapers like the Independent and the Financial Times.

I’ve written a series of mysteries featuring Artie Cohen, a New York Cop, which have been published in New York, London and translated into a dozen other languages.

I’ve travelled a lot, including to Russia, Iran, across Europe and to South America., as well as across the USA.

AM: You have eaten at so many places, why did you decide to write a book about Balthazar as opposed to another restaurant in Keith McNally's portfolio or another restaurant group?

RN: The answer to this question is the book itself. I think you’ll find the first chapter really does it best. It has long been my neighborhood place, where friends and family hang out.

AM: There are a number of anthems/themes that run throughout the book - resilience (what it means in the restaurant industry, a retail establishment in the tough NYC market, and what it means in a 9/11 - post/9/11 world), the importance and necessity of immigrants, change and adaptation, the importance of being a brand that moves into a culture and how those who are at the helm continue to manage this, honoring the past (old NY vs new), and the global perspective (how Balthazar embodies a french style while being in the bustling center of the world) - were these intentional elements that you planned to weave in the book as this is very relevant in today's world and really makes you think of the intricate fabric that we live in.  

RN: Of course they were intentional elements. I’m glad it works for you.

AM: What do you think is next for Balthazar?
 
RN: Another twenty years, I hope.

AM: You share the many faces of Balthazar in terms of the interactions that you have had with the staff and identifying those relationships that are real versus those that exist during your meal - who has become a part of your personal network from the Balthazar world where you have a relationship with outside of the restaurant's world?

RN: James Weichert, who was the morning manager, has become one of my best friends, though he has moved on to real estate development.

AM: Your commitment to writing this book was so integral to making it a phenomenal read. When you went to the oysters farm (do you like them more now), meat processing plant, winery and received your potatoes - which of these trips were your favorite and those most insightful? 

RN: Gosh, I can’t really say. I enjoyed them all so much in various ways.

AM: Soho is just as much of a character as the restaurant and we've seen the changes that have come over this area - what do you think is next for this neighborhood?

RN: If I knew, I’d buy real estate and get rich. Hard to say. More shopping. More tourists?

AM: Do you think with the unique characteristics that make Balthazar what it is - that there will be the "next Balthazar"?

RN: For me, if something is unique, it is unique. There will certainly be another special restaurant, a place that stands out. But not a Balthazar.

AM: What's next for you - what are you working on and/or what's the next book of yours we should be reading?

RN: I’m working on a documentary about ELLA FITZGERALD for her 100th birthday, which is this year.

But you can always ready my mysteries, all available on Amazon under my name.

AM: We enjoyed reading the shifts of how Balthazar evolves from day to night and the characters that move about - what is your favorite time of day there?

RN: I like the very early morning when almost no one is there, and if I’m up, very late at night at the bar.

AM: In a general week, how many times would we see you at Balthazar?

RN: In a normal week, a couple of times at breakfast, maybe once each at dinner and weekend brunch

CHEF SHANE MCBRIDE

AM: What are your top 5 restaurants in NYC?

RN: Augustine, Aquagrill, Pig Bleecker, Café Cluny, Blue Ribbon Sushi

AM: What is your perfect meal at Balthazar for breakfast vs lunch vs dinner?

RN: Lunch: cheeseburger with raw onions and frites.

Dinner: cevice to start, Steak frites or skate, then banana ricotta tart for desert.  

AM: Who are your favorite people you interviewed for this book?

RN: It would be like choosing your favorite child, but Chef Shane McBride, and Chef Eric Ripert were fun.

AM: Will you write another book of this nature - if so what and do you plan on writing another about Balthazar?

RN: I just don't know.

AM: You span the 20 years of Balthazar while being extremely current to as late as last year, how long did it take for you to research and write this?

RN: In a sense, twenty years. In actual terms of writing, about two.

AM: When you're not eating at fabulous iconic places, what's a general NY day like for you?

RN: Up around 7, out to grab a coffee, back to do some writing, out to Fanelli’s, our local bar for a late breakfast/early lunch/ back to writing or doing interviews. Maybe a pilates class. Always a long walk.

Out to the movies, occasionally the theater, or a jazz club or concert with boyfriend/friends. Or out to eat with friends, or friends over to eat here.

I always read for a couple of hours be-fore bed, usually a novel.

Favorites: Pride and Prejudice, Age of Innocence, Anna Karenina, Midnight’s Children, Portnoy’s Complaint, The Yiddish Policeman’s Union…too many to name.

Interior pictures courtesy of Peter Nelson and book cover by Simon & Schuster

Read more from the Mar Issue and read Beyond Balthazar in mag.

ATHLEISURE LIST: UPLIFT STUDIOS

Uplift is a (women-only) fitness studio and female society that offers signature group fitness classes, specialized personal training, and a unique social community. Their philosophy is pretty simple, but powerful: in everything they do, they are devoted to the power of "US". They create an environment where strong women empower, inspire, and connect with each other, through fitness and in all areas of life.

Leanne Shear is the co-founder of Uplift. Before conceiving the idea for Uplift, Leanne was a professional writer and the author of 'The Perfect Manhattan and Cocktail Therapy: The Perfect Prescription for Life’s Many Crises,' and her writing has also been featured in The Nation, The New York Times, New York, Glamour, Maxim, and Men’s Health, among others.  Leanne graduated with honors from the University of Pennsylvania and received a Master’s degree in Women’s Studies and Cultural Politics from New York University.  

Uplift offers five signature classes: Endurance, Power, Strength, Sculpt, and Uplift Express, which is a sampling of the other four formats. They offer personal training tailored specifically toward a range of female demographics. The studio also hosts a number of events including retreats, day trips, career panels, love/dating  events and nutrition workshops to name a few.

Uplift was on the top of the studio fitness game for amenities from the very beginning. In its full-scale NYC studio, they offer a range of beauty products, complimentary filtered water, coffee, tea, and post-workout refeuling snacks, and often  work with strategic partners to provide juices, nutrition bars and other goodies. The LA studio is providing similar offerings.

The studio will launch a new line of apparel in early July centered in "US"/aka the Uplift Studios moniker ("FocUS on the Good"). They will reintroduce their hugely popular muscle tee with the phrasing "Strong Women Uplift Each Other".

In addition to the NYC location, they also recently opened a second studio on the left coast in the heart of West Hollywood.

UPLIFT STUDIOS FACTS

LOCATIONS:

8254 Melrose Ave LA, CA
24 West 23rd St 2nd Fl NY, NY

STUDIO OFFERINGS: 

They offer personal training tailored specifically toward a range of female demographics.

SCULPTING VENUS

We're all about making sure that as you're working out, whether it's maintaining or to lose weight that it's done in the healthiest way possible! For those that have a little to lose, there are options that could make sense for you. We took a moment to chat with plastic surgeon, Dr Julius Few of the Few Institute in Chicago and NY to talk about Cool Sculpting and Venus Freeze. These systems assist in taking care of the last few pesky inches that seem to escape you when you're close to the goal.

ATHLEISURE MAG: What are the most effective body sculpting treatments?

DR. JULIUS FEW: Cool Sculpting is the number one non-surgical fat reducing, contouring technology on the market. It creates permanent fat reduction. We have extensive experience with this technology and find it extremely effective and associated with a high level of patient satisfaction. We use “dual sculpting” to create the desired contour in half the time. At the Few Institute, we find the use of Venus Legacy and Venus Freeze can help tighten loose, sagging skin on the body to further the desired body contouring need.

AM: Who is the best candidate for each type of body sculpting treatment?  

DR. JF: The best candidate for contouring is a man or woman close to their ideal body weight, living a healthy lifestyle with good skin tone. If there is a small area of unwanted fat, like the love handles or lower belly, in an otherwise shapely person, the effect of Cool Sculpting is quite powerful. 

AM: What is the approximate cost of each type? 

DR. JF: Cool Sculpting starts at $1,500 for a small area of treatment. Venus Freeze starts around $1,000. 

AM: When should someone expect to see results? 

DR. JF: One typically starts to see results as early as 6 weeks, but the optimal improvement is 3 months. 

AM: Are certain body areas more likely to get better results than others?

Dr Julius Few

DR. JF: The outer thighs, lower abdomen, and love handles have shown the most dramatic results in our experience. 

AM: Does age play a factor in effectiveness? 

DR. JF: Age is relative, as we have seen women in their 50’s with great skin tone and elasticity. They get great results and the outcome is comparable to what we have seen in 22 years olds. In general, as someone gets older, the skin quality does get looser, and less elastic, making the fat contouring treatment less powerful. 

AM: What happens to the skin when a patient undergoes Venus Freeze?

DR. JF: The skin becomes tighter after Venus Freeze treatments, potentially enhancing the effects of Cool Sculpting to make a smoother, smaller waistline. 

AM: How long does the patient see the effects of Cool Sculpting/Venus Freeze?

DR. JF: If the patient is good about maintaining healthy lifestyle and weight, the results are permanent. 

AM: Post the treatments, is a patient able to exercise and do other activities?

DR. JF: The are no restrictions after, a major advantage over surgical offerings. 

AM: How often would one need to continue to do the treatments for long terms results?

DR JF: Because the skin continues to age over time, at the Few Institute we recommend patients do 1 to 2 annual maintenance treatments to maintain skin tightness. There is no need for maintenance with Cool Sculpting, as there is permanent fat reduction. 

AM: Is there anything else you'd like to add? 

DR. JF: It is really important to consider “Stackable Treatments,” where both Venus Freeze and  Cool Sculpting are combined in those patients who have looser skin and want to reduce unwanted fat for body contouring.

Read more from the June Issue

Fold Festival 2015

Festival season continues with a new city being added to the list. FOLD Festival kicked off Aug 4th for its two day event of musicians across genres coming together to perform at Martha Clara Vineyards in Riverhead, NY. Athleisure Mag attended this inaugural festival which focuses on Grammy winning producer and musician Nile Rodgers' love for Freak Out Let's Dance. Check out exclusive behind the scenes as well as performances that took place on both days.

The festival included performances from an array of musicians including Pharrell Williams, Keith Urban, Chaka Khan, Duran Duran and Janelle Monae.

SOUND CHECK

Nile Rodgers

Pharrell Williams

Nile Rodgers

Nile Rodgers

Keith Urban

Keith Urban

Nile Rodgers and Keith Urban

Keith Urban

Pharrell Williams

Nile Rodgers and Pharrell Williams

Pharrell Williams

Pharrell Williams

Chaka Khan

Nile Rodgers and Chuck D

Nile Rodgers and Duran Duran

Duran Duran

Duran Duran

Duran Duran

Janelle Monae

Nile Rodgers, Duran Duran and Janelle Monae

Duran Duran and Janelle Monae

Duran Duran and Nile Rodgers

Janelle Monae

Janelle Monae

Janelle Monae

Duran Duran and Nile Rodgers

Nile Rodgers, Janelle Monae and Duran Duran

Nile Rodgers and Janelle Monae

Janelle Monae

Janelle Monae and Duran Duran

Janelle Monae