Read the AUG ISSUE #104 of Athleisure Mag and see #TRIBEGOALS in mag.
Hip hop has a number of sub genres that we can enjoy when we're at our favorite club, dance festival, studio class or just hanging out at home. We've been long time fans of Bounce, a New Orleans sound that make it impossible to not dance to. A number of people are associated with this sound as well as popularizing it!
In this month's issue we catch up with Big Freedia, the Queen Diva who is known for Bounce music. Whether it's watching her successful show Big Freedia: Queen of Bounce which gave access to her life on tour as well as just navigating the industry, watching performances or even seeing her in shows as HBO's Treme, guest judging on Rupaul's Drag Race All Stars or this season's P-Valley on STARZ - the focus to push New Orleans as well as this genre is always at the forefront of her efforts. Without a doubt, she is known for her Big Diva Energy whether she's in the studio or outside of it. We wanted to take some time to find out about what The Queen of Bounce is working on, collaborating with Beyoncé and partnering up with No Kid Hungry to combat food insecurity among children!
ATHLEISURE MAG: You’re known for popularizing the hip hop genre, bounce music. Can you tell us more about what this is and its link to New Orleans?
BIG FREEDIA: Bounce music is a fast-paced call and response style of hip hop that was born in New Orleans in the late 80s and popularized globally in the mid-late 90s with Cash Money Millionaires (Juvenile, Mannie Fresh, Lil Wayne).
AM: You were sampled on Beyoncé’s Formation, but what was it like to collaborate with her on Break My Soul and the video?
BF: Working in any capacity with Beyoncé is incredible. I am always – and still have to pinch myself to see if this is really happening!
AM: New Orleans means a lot to you and you recently partnered with No Kid Hungry X Williams-Sonoma in creating a spatula where proceeds will go to providing funds for children to reduce food insecurity.
Why did you want to participate this year and why was it important for you to be involved?
BF: I feel very strongly about helping the kids of New Orleans. When you don't have enough food, you can’t focus on school or develop properly. So, to me, this is a way to get them the food they need–and help them early.
AM: When you’re not working how do you take time for yourself to recharge your batteries?
BF: To recharge, I have to have nothing on my calendar! I love to cook, hang out with my friends and family.
IG @bigfreedia
PHOTOGRAPHY | PG 136 - 137 Nelson Cosey | 9DRIP PG 60 - 61 Brad Hebert, PG 61 + 63 Nelson Cosey |
Read the AUG ISSUE #80 of Athleisure Mag and see BIG DIVA ENERGY | Big Freedia in mag.
No Kid Hungry X Williams Sonoma presents this year's partner spatulas. We love that this year Chef Ina Garten, Big Freedia, Lauren Alaina and a number of personalities are giving back to fight food insecurity for children.
No Kid Hungry is a national campaign run by Share Our Strength, a nonprofit working to solve problems of hunger and poverty in the United States and around the world. After 25 years of successfully investing in local nonprofits and helping find the best approaches to eradicating poverty and hunger, Share Our Strength launched No Kid Hungry in 2010.
Williams Sonoma has raised over $16 million to date for No Kid Hungry to aid the fight for ending childhood hunger.
We've been a fan of Ina Garten for years and of course, enjoy making a number of her dishes from her various cookbooks. Her passion for making meals an epic experience and sharing them with friends and family is a no brainer in terms of her support of ending childhood hunger. “Now more than ever, the work of No Kid Hungry is so important and I am honored to be able to support their cause with William Sonoma.”
Hip Hop artist known for their work in the genre of Bounce and TV Personality, Big Freedia shared why partnering with No Kid Hungry was important. “I love partnering with No Kid Hungry. They have helped feed many New Orleans underserved children over the years. A hungry child cannot learn or concentrate, so starting early is essential and it’s a cause I will always support."
Country music artist, Lauren Alaina shared why being part of this campaign was important to her. “I love the heart of William Sonoma and getting to partner with them to help make a difference for children. I can’t stand the thought of any child dealing with hunger. I had so much fun decorating my spatula and am so proud to be a part of this campaign.”
Read the JUL ISSUE #79 of Athleisure Mag and see NO KID HUNGRY X WILLIAMS-SONOMA in mag.
Read the APR ISSUE #76 of Athleisure Mag and see The Pick Me Up in mag.
Read the JUL ISSUE #67 of Athleisure Mag and see The Pick Me Up in mag.
Read the Oct Issue #58 of Athleisure Mag and see #TRIBEGOALS in mag.
On today’s episode of Athleisure Kitchen we talk with cookbook author, founder of What’s Gaby Cooking culinary creator, and who has created a line of seasonings, sauces and cocktail mixers that you can purchase at Williams Sonoma for a number of years – Gaby Dalkin. We talk about how she created her culinary universe, her focus of California Girl Living, being inspired through travel and lifestyle as she approaches creating her dishes. We also talk about her popular site and how she grew it as well as it concepts and her newest cookbook that’s out now – Eat What You Want. She even tells us how we can enhance our movie nights in with her dishes as we all do our part to flatten the curve!
Read the latest issue of Athleisure Mag.
Food has always been a great way to bring people together, explore cultures and even to give insight into who you are and your creativity. This month, we talk with cookbook author, founder of What’s Gaby Cooking culinary creator, and who has created a line of seasonings, sauces and cocktail mixers that you can purchase at Williams Sonoma for a number of years – Gaby Dalkin. She shares how she created her culinary universe, her focus of California Girl Living, being inspired through travel and lifestyle as she approaches creating her dishes. We also talk about her popular site and how she grew it as well as her newest cookbook that’s out now, What's Gaby Cooking, Eat What You Want. She even tells us how we can enhance our movie nights in with her dishes as we all do our part to flatten the curve!
ATHLEISURE MAG: When did you fall in love with food and realize that you wanted to work in the industry?
GABY DALKIN: So I fell in love with food really when I was in high school. I used to come home from school everyday and watch the Food Network and I just loved watching them cook. It was mesmerizing to me. I would watch it everyday for a couple of hours when I would do my homework. Then when I got to college, I started cooking for my tennis team. I played tennis in college and I met my husband, he was my boyfriend at the time. He was on the men’s team and I would cook for everyone – we have both not picked up our rackets in years. I would cook for the men’s and women’s teams right before matches. I loved getting people around the table. It brought me so much joy for me to be able to feed them and just watch the conversation happen when you bring people to a table and include food.
After college, I got a job in the fashion and marketing/PR industry for a couple of months. The whole company folded and then instead of getting another job, I decided to go to culinary school – just for fun. I had no intention of going into the culinary world fulltime. I ended up loving it and falling in love with food. I got a job as a private chef and I started my blog and it just snowballed and that was a little over 10 years ago.
AM: That’s a great story and one of the things that we enjoyed reading about you is that you’re all about the California Girl Life. We’re based in NY and we wanted to know how you define the California Girl Life?
GD: To me, the California Girl Life is not about being in California. It’s more the state of mind as opposed to an actual place. I think it’s all about living your life in balance, being your own sunshine and making sure you’re happy and all of that. I think that that is what my definition of California is. I can have a beautiful salad with all of these incredible vegetables and I can also indulge in pizza, pasta and cookies – that’s the balance part of it. I mean, we’re very fortunate in California to have incredible weather most of the year. Whether or not, you can experience that or not, I think that we can all bring a bit of sunshine into our kitchens via food.
AM: Would you define that as your style of cooking or since you went to culinary school, do you have a specific way that you like to cook?
GD: I would say that I am very California focused, but I would say that I was trained in French cuisine, but I wouldn’t say or even qualify myself to say that I am a French trained chef. I like to say that the way I cook is very carefree, I like to do simple ingredients – I would say that I am a Mediterranean style cook and that really resonates with California. I also grew up in Tucson, Arizona so there is definitely some South West and Mexican influence in my food.
AM: We can definitely see that. You are a recipe developer. What does that mean and what does it involve?
GD: A recipe developer is someone who has an idea and takes it from an idea to a finished recipe. Normally, it takes anywhere from 3-6 tries to get a recipe perfect before it gets up on my website or one of my cookbooks. For me, it’s important for me to stay continuously inspired. Pre COVID-19, it came from traveling and being able to eat at restaurants and all of that kind of stuff. Now, I’m finding inspiration from my CSA (Community Supported Agriculture) Boxes and things that I’m doing because before, I had access to Farmer’s Markets and now I get these things delivered once a week and I’m like, “what do I do with this and this?” It’s creating so many ideas because I’m being forced to cook with things that I normally would not get on my home. It’s been cool to recipe develop during this period of time when things have been more limited.
AM: Can you tell us more about the website, What’s Gaby Cooking?
GD: What’s Gaby Cooking is my website that I started back in 2009. It was originally a blog that I was able to put up things that I was cooking in culinary school and beyond on it. It has now been turned into more of a hub that houses all the What’s Gaby Cooking things. So we have recipes on there, meal plans on there, we feature companies, we do travel guides, menu planning for Memorial Day or Mother’s Day, our podcast is on there now and we just recently launched a culinary school on there as well.
AM: Which is awesome.
GD: I’m basically reliving my culinary days and turning it into videos so that people can get the same education I got A. for free and B. done in quick snippet videos. While everyone is cooking more at home right now, you have access to some cool how to videos.
AM: When we looked at it, we loved seeing how you had all the different ways that you could make eggs because there are some that you know how to do, but then there are others that are a bit more challenging and it was cool to see the one on poached eggs. It’s great how easily bite sized that it is where you can just start from there, do it and then you just roll into other videos. Couldn’t agree more that especially during this time, you may not have cooked a lot but you find yourself doing it a lot more now and you’re looking for fun places that you can kind of make it fun for yourself to do it. Especially since we’re all at home!
GD: I think it’s important to make things accessible. Yes cooking can be complicated, but at its core, it’s not. I’m enjoying being able to dispel some people’s fears around cooking while doing culinary school.
AM: Your husband works with you as well, how is that in your coupleship? As our co-founders are a couple, it’s interesting to see all the roles and those that spill over work between them as well as finding that balance with them.
GD: Thomas came on fulltime about a year ago. The first couple of weeks were rocky because we were so used to – I mean I have a team that helps me but I wasn’t used to having someone in my space every day. It was really interesting getting Thomas and I into a groove. Now a month in, we’ve been smooth sailing. He runs the whole production, tech and design side – he does all the video editing, the website design – all that and creating all the graphics and things. I do all of the recipes and camera facing work. He’s also been apart of What’s Gaby Cooking from the beginning. He wasn’t getting paid as he had an other job, but he knows my business inside and out. It’s hard to find someone who cares about the company as much as I do. So, it’s really cool to have him involved full time now and to have someone who is as equally invested in it every waking moment of every day.
AM: You have so many aspects to your business. What was the moment that you realized that you wanted to include a cookbook within your ecosystem? We were fans of Absolutely Avocados – we’re a fan of the fruit. What was the process like when you decided that you were going to do your first cookbook and how long do you spend doing your cookbooks?
GD: When you write a cookbook, it normally takes you 2-2.5 years start to finish. But when I did my first cookbook which was 8 years ago, I had no idea what I was doing and I walked into it very blind and it was an incredible learning experience for me. I LOVED Absolutely Avocados. It was my first child if you will. I’m very proud of it, but it also came with so many lessons about what kind of person I wanted as my agent, my editor, how I was going to be pushed and did I need someone to be my best friend who would hold my hand the entire time or did I need someone that would push me to make it an incredible book and to make it even better.
From my first book to my second and third book, I actually switched both agents and publishers. What I learned was, I can have both. My editor now, is someone who is going to push me to be a better writer, a better thinker and all of these things. She has now turned into a friend, but at first I was just looking for a friend. I wasn’t looking for anyone to push me because I thought that I was doing it so well to begin with. But we all need to be pushed and I think it’s important to have someone that keeps me accountable. I’m lucky that I have thatwith this team. But the first book, was a really great learning lesson for me.
AM: You just released your third book, What’s Gaby Cooking, Eat What You Want. It has such a great conversational tone as well as pictures. What inspired you to creating this particular book?
GD: Thank you! I get asked all the time, “Yeah you post all of these pizzas, pastas, cookies and salads. But what do you really eat Gaby?” I was like, “this is what I really eat.” I just wanted to really drive the home that you could do it all, you could do it in balance and you really have a great life. I think in today’s world, there is a lot of noise in food. You’re not supposed to have bananas in your smoothie and all of these things that aren’t necessarily true and it’s because of the diet industry that is rebranding as part wellness industry basically. I wanted people to get rid of the noise. Food makes you happy. It’s supposed to nourish your body, make you happy and bring people around your table. I wanted to create a book that was going to celebrate all of that.
AM: To have the section on the sauces, the splurge foods, you have the foods that are definitely the healthy ones – having the balance and destigmatizing it as opposed to saying what should and shouldn’t be really rang true to when we created Athleisure Mag. We wanted to present the options and allow people to decide if they wanted to do something in the manner that works for them. To have it in a succinct and awesomely packaged way, it made us want to make a number of the recipes because there are so many fun things that are in there. The flow and the way that it is broken out is conversational which makes it super approachable which is exactly on point with your brand.
GD: Thank you! That’s exactly what I wanted people to feel when they are reading it. I wanted them to feel like they were in my kitchen with me and they were just hanging out with their friends. I hope that everyone else feels that way as well.
AM: With all of us staying in. We have been doing movie nights 3-4 times a week. We have our projector that goes up, we have our snacks and things together. What are 3 dishes in your book that we should be making when we do our movie nights?
GD: Definitely the Parmesan Pizza Popcorn. It is made for movie night. I would say the brownies in the back – The Caramel Marshmallow, Chocolate Chunk Brownies – it’s a very nice decadent treat to watch a movie to. And then, while it’s not exactly good food to eat on your couch as they’re a little messy. The Chipotle Wings in the appetizer section are such a gamechanger. They’re so good and they’re not – punch you in the face spicy, they’re smokey and they leave you with a nice heat. I think that that is really fun also.
AM: That sounds amazing. Are you already making plans for your next cookbook and what it is going to be?
GD: Oh my gosh, yes! I just talked to my team the other day and they said, “so what’s book number 4?” I was like, “I don’t know.” Give me a few months to think about it. I would love to continue to do cookbooks. It’s so much fun to see people use them in their kitchens, tagging me in their recipes, hearing how food is effecting their lives and making them better. Right now with the quarantine and people being home with their children and homeschooling them, so many moms have been messaging me and saying that they are using my book as a textbook to teach their kids fractions, how to read and colors. I think that that is just the coolest thing and I never would have thought of that and I think it’s just really cool.
AM: That’s huge! You’re really synced into your social media! You were just talking about how people let you know how they are using your books and recipes. It’s awesome to hear that as busy as you are with so many things going on that you’re able to stay engaged with them.
GD: It’s my favorite part of my job! One of my favorite things to do it to talk to my whole audience they’re my family and friends. I have had the opportunity to meet some of these people on book tours and hosted events. I’m with them every day in my kitchens so it’s so much fun to be able to communicate with them via Instagram, Twitter or the blog. I can answer their questions, hear their stories – hands down one of the favorite parts of my job.
AM: With your new podcast, What’s Gaby Cooking… In Quarantine, it focuses on the quarantine and different dishes that you can make, how do you decide what dishes are going to go on the podcast?
GD: So the podcast is all user generated content. So I have a hotline. Remember back in the day when there was, 1-800-Jenny-Craig from back in the day?
AM: YES!
GD: I have one of those numbers now and so people call in and ask questions based on quarantine. How do I cook x y z in my pantry, how do I clean this and how do I this? It’s been so cool to listen to everyone’s voicemails and then to listen for things that are fairly common themes across everyone’s questions and to answer those on the podcast. It’s helping people to get even more comfortable in the kitchen. We just started having guests! My mom was my first guest and we talked about food noise, food shaming, raising children in today’s world and how we shouldn’t pay attention to the crazy food noise as well as how she did that she she was raising me and my sister. It’s going to be cool to see everyone’s response to that.
AM: Looking at Williams-Sonoma, how did that partnership come about and what is it like to create all of these amazing seasonings with them and what’s it like working with them?
GD: Williams-Sonoma came about a few years ago back in 2016. I had decided that the next iteration of What’s Gaby Cooking would be for people to have something tangible that they could use in their kitchens that felt like I was there with them. I knew that they were cooking the recipes and they were watching us on YouTube and all of that kind of stuff. I wanted them to have something that they could literally put in their recipes. I cold called a number of companies and told them my idea. Everyone that you can imagine that sells food products, and a couple of them wrote me and asked me to fly to their headquarters to take a meeting. Williams-Sonoma did not call me back right away, but I knew people there and I knew that everything that they’re about made sense for my brand. I went ahead and went to the meetings for the brands that reached out – they said, let’s get this rolling. I felt that it just wasn’t right yet. 24 hours later, the head food buyer of Williams- Sonoma emailed me and asked me to come up to San Francisco and to cook for the whole team and tell them my story. So, I dropped everything that I was doing and I hopped on a plane, flew up there a couple of days later, cooked for everyone, told them my story and we talked about my social, my website and culinary school.
I didn’t know this at the time, but salsa was not their best SKU. So they said, “let’s try a line of salsas.” I was like, “ok cool.” I’m from Arizona, I love salsa – let’s do it. We crushed it. We developed 3 salsas that came out that were also able to be used as multiuse sauces as well. It did so well and outperformed all their salsas. I think that that was their way of testing me. From there, we expanded into seasonings, oil, perishable products and cocktail mixes. It’s been such an incredible partnerships for the last few years and I feel incredible lucky to work with people that have become like family and friends to me. To be part of a company that has such strong messaging and goals – I feel fortunate to be apart of the WS Fam!
AM: So each season, do you have a particular focus on foods that you want to attack and then create those items that would go under that particular assortment?
GD: They do that for the catalog. A couple of years ago, they did a Mexico vibe and that’s when the salsas went into it. Now, they do have priorities like brunch was a focus for them this spring and we introduced our cocktail mixed with that as well as the All Things Eggs Seasonings. That plays into it. But at this point, they know that I know what will resonate with my audience. So we have collaborative brainstorm seasons where I say, “I think that we need to do this or we need to do that.” Then, we can make that happen.
AM: What in the culinary world have you yet to do, but want to embrace that and bring it into your empire – or even outside of it as you are a lifestyle brand?
GD: Interesting question. I haven’t done any travel to Asia and I’m dying to explore the different cultures and food – everything. I want to cook with people for a month or two when we’re able to travel again and to learn all about that. I would love to learn from someone that is an expert or multiple experts and then bring that back to share that knowledge. We have dabbled in it at What’s Gaby Cooking but I really would love to immerse myself in something like that. That is high on my priority list in terms of growing the brand. But it changes so much. What’s Gaby Cooking Culinary School came about because so many people were messaging me on how to prep vegetables. It wasn’t something that we thought about doing until we were like, we should start this. Being a small company and being nimble is so important because you’re able to pivot and adapt to make changes really quickly. Who knows? Whatever we do when we’re over with COVID – it will be interesting to see how we change our business to accommodate that.
AM: What are 3 items that you always have in your fridge?
GD: I always have mozzarella in the fridge, I have fresh tortillas and salsa. I think those are things that I can’t live without.
AM: With someone that is so busy and now with having a number of the issues that we have all dealt with regarding COVID and staying at home. How are you taking time for yourself as well as your husband to taking down the noise and still being able to do the self-care that you need to be a calm and normal person?
GD: It’s really interesting. I do struggle with this and I am attached to my phone for most of the day. When we wind down at night, I leave my phone in the kitchen plugged in and I don’t take it with me to bed because I don’t want to be responding to DM’s until 11pm which I could easily be doing. I try not to. So that’s been helpful. We have been going out for walks every night after dinner - again without my phone to decompress from the day. That’s also been helpful. We also have been using FaceTime and Zoom dates with all of our friends. Honestly, we have talked to and seen them more now then we did before COVID. Because, they all live in different parts of the country. Some of our best friends in Portland, we FaceTime with them and their little daughter, multiple times a week which we didn’t do before all of this and it’s been so fun to be able to hang with them because we wouldn’t have been able to see them in person anyways because they live in a different state. It’s been nice to do that and to pay attention to the conversation rather than what’s going on around us.
PHOTO CREDIT | Matt Armendariz
Read the May Issue of Athleisure Mag and see That California Girl Life with Gaby Dalkin in mag.
Read the Nov Issue of Athleisure Mag and see The Pick Me Up in mag.
We have covered No Kid Hungry as it pertains to various campaigns that they have run such as Chef's Cycle (our interview with Celebrity Chef's Bryan Voltaggio and Duff Goldman) which took celebrity chefs focus on helping those in need through food by cycling this past May in
California.
The ethos of No Kid Hungry is that no child should go hungry in America; however, 1 in 6 kids will face hunger this year. To combat this statistic, the organization ensures that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on
a budget. By working together, they are committed to children having the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.
Through its campaigns, No Kid Hungry has had a high visibility in its efforts due to their presence on Food Network, as well as their current partnership with Williams Sonoma via, "Tools For Change" program.
This month, Williams Sonoma announced its sixth annual campaign to benefit the charity and is aiming to raise $2 million which will connect children in need to nearly 20 million meals!
“Thanks to our incredibly generous customers, friends of the brand and employees Williams Sonoma was able to raise more than $3.3 million since 2012 to support No Kid Hungry, which
equates to 33 million meals served to children in need across the nation,” said Janet Hayes, president of Williams Sonoma. “This year, we’re continuing our efforts with an even loftier goal.
We’re renewing our commitment to an organization dedicated to making No Kid Hungry a reality through awareness, action and education.”
“Everyone has a role to play in ending childhood hunger in America. Whether you volunteer your time, advocate on behalf of kids in your community, or even buy a spatula, you join millions in the belief that
America’s kids deserve to grow up healthy and strong.”
“My spatula design is based on the
afro pick I wear in my hair. The reasons
are simple, and the reasons
are several: it has resonance with
power, peace, self-possession, and
self-awareness. Those are all different
kinds of food for the soul. This
spatula helps with food for the body.
As I have become more involved in
food-related creativity, I have tried
to become more involved in food-related
causes. No Kid Hungry is one
of the most compelling. They say
that breakfast is the most important
meal, and childhood is the breakfast
of life.”
The celebrity spatula designers will be spreading the word on social media by competing in a “spatdown” posting about the campaign, with the goal of selling the most spatulas. Williams Sonoma will make a five-thousand-dollar donation to No Kid Hungry on behalf of the winner. You can participate and follow the “spatdown” unfold live by following the brand at @williamssonoma on Instagram and become a part of the conversation by using #WSNoKidHungry.
There are a number of ways to assist in their goal. This month and during the month of September, you can sign up and pay for classes where proceeds go to this nonprofit at your local Williams Sonoma.
In addition to the classes, the culinary retailer joined forces with prominent celebrities, chefs and brands to take part in its fourth annual customer-favorite "Tools for Change" program. This year’s “tools” include a collection of limited-edition celebrity designed spatulas. Now available
in stores and online at Williams-Sonoma.com, the exclusive spatulas retail for $12.95 each, with thirty percent of the retail price benefiting No Kid Hungry. For every dollar raised, No Kid Hungry can connect a child with ten healthy meals.
Each chef and celebrity illustrated their spatula in a way that meant something to them whether it was referencing a favorite animal, such as Kristen Bell's love of the sloths, to highlighting a well-known character and his bowling hobby as Jeff Bridges did in noting "The Dude" from The Big Lebowski.
This year's Williams Sonoma "Tools for Change" spatulas benefiting No Kid Hungry were designed by American Girl™, Kristen Bell, Jeff Bridges, Alton Brown, Ayesha Curry, Bobby Flay, Neil Patrick Harris and David Burtka, Faith Hill, Giada De Laurentiis, Questlove and Shake Shack.
“Sluggish and hungry is not the recipe
for a child’s success. That’s why I’m
working with No Kid Hungry to connect
kids to the food they need to reach
their full potential.”
“My spatula was inspired by my parents’
garden that we had growing up
and knowing how fortunate we were
to be able to grow a lot of our food in
our backyard.
Join me in supporting Williams Sonoma’s
No Kid Hungry campaign this year.
Let’s end childhood hunger!”
Williams Sonoma has additional initiatives that also support the non-profit which you can find out more by visiting their website. You can also visit No Kid Hungry to hear about ongoing partnerships and campaigns where you can support children in need as a means to end child hunger and to ensure that they are receiving the healthy meals that will assist in their growth.
Read more from the Aug Issue and read Something You Should Know | No Kid Hungry in mag.
We're excited to share our Aug issue of Athleisure Mag with our celebrity cover, Jessie Graff who is not only a stunt person in some of your favorite movies but she is also known for crushing the courses on NBC's American Ninja Warrior. In addition to her Q&A, we also interviewed Katie Austin who shares with us her fitness method and how working with her mom, the infamous Denise Austin - set her on her path. We also sat down with Sage Steel of ESPN's SportsCenter AM to talk about coming back to the network and how she got into the industry. Enjoy the editorial about Saugatuck Rowing Club and their partnership with ROW HOUSE NYC - our Co-Founder even got into the rowing action and was part of the crew for the day! Throughout the year, we have shared No Kid Hungry's initiatives and in this month's issue we share their newest campaign with Williams Sonoma.
As always, we have a number of features including 2 fitness methods for this month's ATHLEISURE LIST, we share products that use Rice, ATHLEISURE BEAUTY, an array of roundups in fashion and style and much more.
Read more from the August Issue here!
The temperatures are beginning to shift to cooler weather. That means, it's all about your favorite soups as you stay in for a cozy evening.
In the spirit of the fall, Athleisure Kitchen presents Pumpkin Soup with Spice Pumpkin Seeds. This dish uses almost all of the pumpkin - including the seeds which can be roasted and enjoyed in the soup or eaten separately for a perfect snack. In addition, to showcasing a number of vegetables and fall finds, this shoot is accented by great cooking and plating options as well. This recipe was adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011) and made by Chef Rosalie.
PUMPKIN SOUP WITH SPICY PUMPKIN SEEDS
Prep Time: 35 minutes
Cook Time: 75 minutes
Servings: 6
Ingredients:
1 small pumpkin, about 3 lb., such as Sugar Pie, peeled, seeded and chopped (seeds reserved)
2 tbs. olive oil
Salt and freshly ground pepper, to taste
3 tbs. unsalted butter
1 yellow onion, chopped
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
4 cups chicken broth
For the spicy pumpkin seeds:
1/2 cup pumpkin seeds, cleaned
1 tsp. canola oil
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Pinch of ground cinnamon
Directions:
See more from the Oct Issue
