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

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

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural.

Read the latest issue of Athleisure Mag.

S1. E9. | ATHLEISURE KITCHEN WITH NO KID HUNGRY'S JENNY DIRKSEN + CHEF ELIZABETH FALKNER

On today's episode of Athleisure Kitchen, we share an organization that we have covered a number of times over at Athleisure Mag and is in the Nov issue. We have enjoyed sharing initiatives that No Kid Hungry creates in order to ensure that childhood hunger is not an issue that has to be a concern in this country. In the past, we have interviewed Bryan Voltaggio and Duff Goldman, both who have participated in a fundraising event known as Chefs Cycle. We have also covered the spatulas that include the creativity of various celebs, food personalities and chefs that are sold at Williams-Sonoma. Right before the holidays, we caught up with No Kid Hungry's Jenny Dirksen who is the National Director of Champion Engagement and Chef Elizabeth Falkner and talked about a variety of programs that No Kid Hungry is involved in throughout the year. Of course, with Holiday festivities underway, we delved into what we will find on their dinner tables this year! This episode was recorded at one of Athleisure Kitchen's favorite whiskey destinations, The Flatiron Room here in NYC.

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

YOU

Netflix Original Series

Season 2 Premiers 12.26.19

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

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

BLOODTIES

Wondery

Spotify

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

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

BACHELOR HAPPY HOUR

Bachelor Nation | Wondery

Spotify

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

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

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

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

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

14TH ANNUAL STARCHEFS INTERNATIONAL CHEFS CONGRESS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IG @StarChefs

@Will_Blunt

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IG: @DonAngieNYC

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

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

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

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

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

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

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

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

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

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

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

AM: Where do you get your pizza inspiration from?

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

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

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

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

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

IG: @EmilyHyland

@PizzaLovesEmily

@EmmySquared

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

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

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

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

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

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

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

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

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

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

BT: Bonkers.

BRENT YOUNG: Very busy!

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

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

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

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

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

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

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

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

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

IG: @TheMeatHook

@BenjaminStephen

@BrentonYoung

PHOTO CREDITS | Paul Farkas

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

S1. E6 | BUNGALOW SK WITH KIMBERLY FRIEDMUTTER

On today's episode of Bungalow SK, we delve into the power of the subconscious, going with your gut and leaning into your intuition! We sit down with Celebrity Hypnotherapist to a number of celebs, athletes and CEO's Kimberly Friedmutter. We find out how this skill can assist us through all aspects of our lives, how we're able to enhance this ability and using a checklist to ensure that we are optimizing it as well. Kimberly shares all of this, talks about her new book Subconscious Power: Use Your Inner Mind to Create the Life You've Always Wanted which is out now and loops us in on where she loves hanging out in Las Vegas as well as in Malibu!

Thanks for joining us for today’s episode of Bungalow SK. Make sure to follow, rate and review us on Apple Podcast. You can also follow and listen on additional podcast platforms including – Spotify, iHeart Radio, Google Play, Himalaya, Soundcloud and Stitcher Premium. Bungalow SK is a member of the multimedia podcast network, Athleisure Studio, part of Athleisure Media and Athleisure Mag. You can see our show notes at AthleisureStudio.com/Bungalow-SK and follow us on Instagram at @Bungalow.SK to find out who we’re talking with as well as what our guests are up to. Bungalow SK is executive produced by myself and Paul Farkas with sound editing by the Athleisure Studio team. Our music is courtesy of Icons8, with FOREVERT performing Renaissance. Our ad segment's music is EQUALS performed by Dural. I’m your host Kimmie Smith and I’ll see you next week at Bungalow SK.

BINGELY STREAMING

THE OFFICIAL WATCHMEN PODCAST

HBO

Spotify

The last HBO podcast we enjoyed listening to was Chernobyl and for avid viewers of WATCHMEN, HBO has brought back the companion podcast which brings back the host, Craig Mazin. This show also has insights by Co-Creator, Writer and Executive Producer, Damon Lindelof. Together, they share and provide behind the scenes information on the 9 episodes of this season. New shows drop after the 3rd, 6th and 9th episodes.

Each episode talks about what we're watching, how things are unfolding, ties back into elements from WATCHMEN the movie as well as thoughts about why the characters interact with one another the way that they do. It also presents information on Damon's approach to how he works on programs from LOST to the importance of him taking on a number of issues and where he found the inspiration to do so.

TOM CLANCY'S

JACK RYAN

Amazon Originals Amazon Prime

Season 2 of Tom Clancy's Jack Ryan is back for more episodes of espionage and saving the world. We head into season 2 where he's tracking a possible shipment of illegal arms in the Venezuelan jungle. We reconnect with CIA Officer Jack Ryan to South America where he investigates what took place. His interest threatens to uncover an expansive conspiracy which brings him and additional operatives on a mission across the globe.

THE IRISHMAN

Netflix

If you didn't head to the theaters when The Irishman came out, on Nov 27th, this movie comes to Netflix and takes us through the memoirs of Frank Sheeran, a truck driver became a hitman who gets involved with mobster Russell Bufalino. Martin Scorsese's film shares Frank's story that involves secrets he kept as a loyal member of the Bufalino crime family which included his time working with Teamster Jimmy Hoffa.

In addition, a number of noted actors from Al Pacino, Robert DeNiro, Joe Pesci (who came out of unofficial retirement to be in this film), Ray Romano, Bobby Cannavale and more.

Read the Nov Issue of Athleisue Mag and see Bingely Streaming in mag.

SOMETHING YOU SHOULD KNOW WITH NO KID HUNGRY'S JENNY DIRKSEN AND CHEF ELIZABETH FALKNER

Over the past few years, we have enjoyed sharing initiatives that No Kid Hungry creates in order to ensure that childhood hunger is not an issue that has to be a concern in this country. We caught up with No Kid Hungry's Jenny Dirksen who is the National Director of Champion Engagement and Chef Elizabeth Falkner and talked about No Kid Hungry, their initiatives throughout the year and with Thanksgiving and Holiday festivities underway, what we can find on their dinner tables this year! We held this in-depth conversation at The Flatiron Room in NYC.

ATHLEISURE MAG: We’re so excited to have both of you here as we have worked with No Kid Hungry for a number of years and sharing your chef’s stories as well as your initiatives with our readers. We’ve also been fans of your storytelling through food as well Chef Falkner so having both of you here during the holiday season is a treat!

Chef, we’ve seen you on a number of TV shows whether you’re competing, judging, or culinary events such as StarChefs which we just saw you at a few weekends ago in Brooklyn, can you tell us the moment that you realized that you wanted to cook?

CHEF ELIZABETH FALKNER: I never thought about cooking as a culinary profession until I was out living in San Francisco going to art school and working at Williams-Sonoma part-time. Really because what we now call the California Food Revolution was happening all around me. So it felt like an art and political and everything kind of movement. A handful of mostly female chefs were getting all of the agriculture sort of more exciting and most interesting product with more farm to table kind of stuff almost 30 years ago. So it kind of swooped me up. AM: What was the moment for you when you realized you wanted to work within the culinary industry. You have an amazing background as a chef and then being in a managerial role.

PHOTO CREDIT | Paul Farkas (L: Chef ELizabeth Falkner; R: No Kid Hungry’s Jenny Dirksen)

PHOTO CREDIT | Paul Farkas

PHOTO CREDIT | Paul Farkas (L: Athleisure Mag Co-Founder/Creative + Style Director and Co-Exec Producer and Host of Athleisure Kitchen podcast, Kimmie Smith)

JENNY DIRKSEN: I grew up loving food and loving mostly to eat! I took on self-imposed vegetarianism and really educated myself on nutrition and making my own meals. I don’t think that I understood until college that that could make a profession out of that. I was working as a barista at Heyday which is no more, but is like a Dean and Deluca which is also no more and I watched the folks working which were all dudes in the prepared foods part and I thought, “how do you get to do that?” That was the beginning for me and I did get to cook for a few years and I chickened out and went to the office side of the world.

CHEF EF: I wouldn’t call it chickening out, you probably said, “that’s not for me – I want to do something else.”

JD: I think that I had actually injured my back and I said, “I’m not capable of standing up at my station right now chef.” And I had the opportunity to work in the office of the restaurant and not realizing how much fun that would be in supporting everyone that was delighting the guests all day long. Through that, I had the opportunity to move into the executive office where I spent a good chunk of my time and learned that restaurants and chefs can create social change and that was the coolest to me.

AM: How do you define your style of cooking as I know you do sweet and savory and you’re so versatile.

CHEF EF: Well first of all, I don’t like to be stereotyped at all which is just a part of who I am. I love exploring everything through the medium of food. To me, food is a lot like learning languages and I am just really interested in storytelling as food evolves into different places at different times. I think of my style as much more explorative as opposed to a specific genre or ethnicity. I really like exploring everything and the more things that I don’t know, I like to know more about them.

AM: As the National Director of Champion Engagement at No Kid Hungry, tell us about the role you have in this position?

JD: I’m really fortunate as I work alongside our entire team that engages with chefs. So all of the ways that chefs help us to fundraise for the work itself - Taste of the Nation a broad scale tasting event, No Kid Hungry dinners – sometimes they’re intimate sometimes they’re galas, Chefs Cycle and we’re able to take all of these culinary professionals that have worked with us to help us fundraise and we say, “hey do you want to come to Capitol Hill and actually meet with your legislatures and talk to them about what you are fundraising for and ask them for legislative change or appropriations to support legislation that we’re really enthusiastic about? Would you like to lend your voice to media and tell others what we’re doing. Come see the work up close and bring them into schools to see how what we do works up close. I also am in regular touch with some of our most engaged culinary professionals to let them know what we are up to. There is so much nitty gritty in the work and those that say that they really want to know what we are up to, we get that message out to them. What we really want to do is to create a community of caring individuals who are passionate about ending childhood hunger and through doing that, they allow us to grow new fundraising platforms and also new ways of getting the actual work done.

PHOTO COURTESY | The Flatiron Room

AM: How did you decide that you wanted to be a part of this?

CHEF EF: Well a couple of things. First, I’ve been cooking for a long time and I have done events with No Kid Hungry and Share Our Strength many years ago when it first started on the cooking side of things. I do a lot of charity events still even though I don’t work in kitchens full time and that’s just because chefs have this power to influence and to just cook and raise dollars as well as awareness for a lot of things such as No Kid Hungry.

Chefs Cycle has been something that I have been wanting to do. I was running half marathons and the NY Marathon in 2016 and I was like, “how am I going to do both?” I was raising money for Team for Kids because I like for kids to exercise too! Then after last year when I was running 3 marathons, my doctor said, “I don’t think that you should run as much.” I was like, “Great! I’ll sign up for Chefs Cycle.” So I started to do cycling and that’s how it started! Because of that, that it’s not this simple thing to train for. Riding for 300 miles is no joke and training for that is no joke. So I just like the idea that I still like to cook for these kinds of events, but to also be able to do something athletic that’s way out of my comfort zone is also such a good message to show how important it is, but also a great message for chefs to do something like that.

I’m kind of one of those people that are always telling other cooks and people in general that being aware of what you’re eating and ultimately what you’re physically doing is going to help you in the longevity of your career.

AM: How do you train for that? I mean, it’s 300 miles!

CHEF EF: I mean what’s really cool about it is that this year, when we do the ride in Bend, Oregon next June – we’ve formed a team. Adele Nelson, Director, Chefs Cycle for No Kid Hungry, connected me with Jess Cerra a professional cyclist who just retired. So we just decided to form a team, Team Themyscira because that is where Wonder Woman is from. It’s not exclusively a team for women, but the focus is to get more women riding. Stephanie Izard (first female chef to win BRAVO’s Top Chef Season 4, Chef/Co-Owner of Girl and the Goat, Little Goat and Duck, Duck Goat in Chicago (and James Beard Foundation Award Winner) is also riding and actually just texted me last night asking if men could participate in this. Obviously, we’re not sexist, but it’s a team of really great women. Some have done this race before and Hillary Sterling (Executive Chef at Vic’s in NYC) said, “Hey I am going to be riding” and I told her she had to join my team! Duskie Estes (Food Network food personality as a contestant and judge as well as Chef/Co-Owner of The Black Piglet and Black Pig Meat Co) are also going to ride as well. It’s a bunch of really cool people.

What’s cool is we have a couple of professional cyclists on our team.

JD: Oh yeah, across the board! The cyclists are like, “Cool, we get to hang out with these chefs!”

CHEF EF: They’re already giving us tips and training if we want it. Like, I didn’t know that you’re not supposed to wear underwear underneath your shorts.

AM: Yup, you learn that real quick!

CHEF EF: I was like thanks, I needed to know that this year!

PHOTO COURTESY | The Flatiron Room

AM: When you have completed this race, what do you do after that? Does your body just feel incapacitated for like 2 days?

CHEF EF: By the time you have trained for it, you’re so amped for it. This year in Santa Rosa it was nice the first day and then it rained the last two days. I had never ridden in the rain before so I was a little scared about that as it was something that I hadn’t really done. I was like, I will try it, but if it feels scary, then I will stop. We ended up riding the whole day except for when I met this women from Canada who had a flat about half way in the day which is fine and we came back which I was fine with because it was freezing. Then we got rain gear and on the 3rd day, we were maniacs and we just didn’t really care and we were riding around in the pouring rain. But the camaraderie was just so much fun and everyone was so supportive and it’s a really great event and it raises a lot of money too!

AM: We were just going to ask how much did you raise?

JD: I don’t know the year by year count, but since we have started, we have raised $2.5 million just in the rides and we have about 4 or 5 under our belt.

CHEF EF: Like I raised, $8,500 last year and I’m shooting for at least that this year.

AM: How do you decide on your end what chef goes into what program and what is that process like?

JD: Again, I’m fortunate to have started at this organization which was 20 years in. There were a wealth of chefs that were already taking part. My old boss, Danny Meyer (Founder and CEO of Union Square Hospitality Group) had been on their board for years and years. Knowing people through No Kid Hungry had already been a connection point for me professionally. We’re very lucky that people come to us and that a number of people come through other chefs like when Elizabeth will say, “I did this crazy ride and you have to come do it too.” Sometimes we’re branching into a market that we haven’t been in before and I’ll ask the chefs who we work with who they know. We’ll do some reading. We’re thrilled to have chefs who have been reviewed and have received rewards, but that is not the starting line. I want people who are passionate about food and feeding others and wanting to make a difference. Those are our people.

AM: So non-chefs can also participate?

JD: Everyone has a role in ending childhood hunger! For my specific work, we talk about engaging culinary professionals because there is front of house, beverage folks, office types and those that are involved in making restaurants exciting places for eating and a lot of fun. We want all of those people working with us!

AM: With Thanksgiving, knowing that you guys do things year around, what are initiatives that are taking place during this season that we should know about?

JD: The Tuesday after Thanksgiving is known as Giving Tuesday and it’s a very big day for charitable giving whether doing it in person or online. That’s Dec 3rd this year. You can go to NoKidHungry.org to see everything that we are doing or following us online @NoKidHungry. I think that 2 things that are especially interesting are the generous community at Food52 is benefitting us in our work through their Food52 Holiday Swap which has gone on for years. You bake something and send to someone else and they kind of match make between the bakers and everyone makes a contribution to be involved. That is happening at Food52.com.

This year, we’re benefitting from a fun holiday auction that Bon Appétit is doing they issue a bunch of different covers to go with the Nov issue and you can collect them all. To do that, you can go to Ebay for Charity for No Kid Hungry on that page.

AM: As we head into the Christmas season, are there specific ones for that as well?

JD: I think that end of year giving is the big push at that point. Throughout the year we have these incredible culinary events that we have mentioned: Taste of the Nation, our No Kid Hungry dinners and you can find out more about this through our events page on NoKidHungry.org. Of course there is also Chefs Cycle and we look for folks to make a contribution and to support their favorite chefs at ChefsCycle.org.

CHEF EF: Yeah, you can just support a rider on the website or a team – like Team Themyscira.

AM: Just in case you wanted to know about one team in particular ha!

As someone who is out there whether you’re cooking to raise funds, being at events, charitable functions being on social media etc – how important is it for chefs to do this kind of visibility and activity in terms of their culinary careers?

CHEF EF: I don’t think that a chef has to do things like that. Some people may think that you have to in order to be more successful. I think it depends on where you are. I know a lot of chefs who work in their kitchens and they don’t have time to do stuff like that and I don’t think it’s a negative and you can probably see it in their food. You put that much more work into your food, it’s going to show! I think it’s great when people are showing stuff and the power of social media where people are able to show their food and what they are doing – I think that that is amazing and how that can go around the world.

AM: Will there be another restaurant?

CHEF EF: It’s not my goal to open another restaurant. I have already done that for a good chunk of my life. It’s not that it’s too hard work for me. It’s just that I’m so involved in food policy, food waste and I talk a lot about helping kids, teaching kids and speaking a lot more on all of these different issues. I’m constantly doing recipe development. I don’t even know how I would have another restaurant at this point in my life because I’m so busy!

JD: Well that’s a nice thing!

CHEF EF: Well there’s a lot to do!

AM: We enjoy seeing your social and seeing you do all of the things that you have mentioned and really just getting in there and doing the work.

CHEF EF: I learned a lot from the food business too and if you can do that in what I like to call a theater – the restaurant, but you can also take it on the road these days. I ended up cooking in China this year and I ended up cooking in so many places this year at all of these different places and I actually like cooking with ingredients from different parts of the world too because it helps me change it up.

AM: What are your 3 favorite ingredients to have on hand?

CHEF EF: Oh my goodness. I have to have Olive Oil, that’s a critical one. It changes, but I’m in love with some of the things that I experienced in Asia. I came back loving this fermented Broad Bean Paste which is slightly like fermented Chinese Black Beans which is more like a Fava Bean. It’s a fermented spicy Chinese Sichuan specialty that’s in Mapo Doufu for example. I have this obsession with Chinese food that makes me hungry just thinking about it!

Then I think having Meyer Lemons is kind of one of my favorite ingredients. I’m from California and I need that zest and I love citrus. I still try to sprinkle into my food whenever I can.

AM: What are your 3 favorite ingredients to have on hand?

JD: I’m a big stock person. My slow cooker is always going with chicken stock – I feel that it boosts us. Ginger so good – it’s great for external and internal. Cardamom is another one. It's so holiday to me.

AM: What’s for Thanksgiving this year?

CHEF EF: It’s so funny. I’m making breakfast for my brother and girlfriend for this Thanksgiving. Then they’re going to go to her parents house which I love going to. Her mom is Korean American and I enjoyed going there as she is a really good cook. It’s a cross between classic Thanksgiving dishes and a number of Korean ones and I think that I like all of the Korean ones better! So then I am working on a project right now so I don’t have time to really spend around Thanksgiving so much – so I think that I will just spend time making more Chinese food!

JD: I’m actually getting together with my neighbor and we’re going to brainstorm our menu as we are cooking together. Lots of things happening at the Green Market right now. I have one of those mega Brussel Sprout branches right now. The top sprouts are so huge it looks like Choi and the farmer told me that he actually had people taking it and slow roasting it whole with the stalk in the oven – I’m very curious and may have to go there. Lots of squash – love a red curry squash. There will still be turkey, there will still be pie.

CHEF EF: I feel like, unfortunately, that it’s put all on one day which is not how I really think about this time of year. I think Thanksgiving lasts from Oct – Dec because it’s all about this harvest.

AM: Is there anything else that you want to share with us?

JD: I want everyone to know that everyone has a Strength to Share in the fight against hunger. There are so many ways to get involved and make a difference. You can certainly donate online, host a bake sale, a personal bake sale that you do on your own, attend our events and find an opportunity to speak up on behalf of kids to your elected officials. Once again, all of that can be found on No Kid Hungry.org.

CHEF EF: I just want to say that every dollar helps and I don’t think that any kid should be hungry when they’re going to school or summer programs. How are you going to be able to think or do all the things you need to be a kid at school if you’re hungry?

JD: Elizabeth is right. Every dollar that No Kid Hungry receives, we can connect a kid with up to 10 meals so it’s really impactful!

IG: @NoKidHungry

@ChefFalkner

Hear No Kid Hungry's Jennifer Dirken and Chef Elizabeth Falkner this month on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the Nov Issue of Athleisure Mag and see Something You Should Know with No Kid Hungry’s Jenny Dirksen and Chef Elizabeth Falkner in mag.

S1. E7. | ATHLEISURE KITCHEN WITH LARA MERRIKEN OF LÄRABAR

On today's episode of Athleisure Kitchen, we take it back to basics by talking about whole foods and the creation of the amazing fruit and nut bar which is known for having only 2-9 ingredients in each one! We talk with the founder of LÄRABAR, Lara Merriken about the inspiration behind the creation of LÄRABAR, how her life as an athlete at USC for women's volleyball, being a social worker as well as being a mom shaped her to creating this food innovation when she went on a hike one day in the Rocky Mountains. As someone in the clean eating space for nearly 20 years, LÄRABAR started with its signature 5 bars and has now expanded to nearly 20 that includes their new protein line. Lara shares how she created the initial offerings as well as her need to create a snack that allows those on the go to maintain their health without having to spend time finding the nutrients that they need in this episode that is presented by LÄRABAR/General Mills. After the episode, if you want to see the interview as well as a number of your favorite bars and new ones, make sure to visit our show notes to watch it as well.

Read the latest issue of Athleisure Mag.

S1. E6. | ATHLEISURE KITCHEN WITH CHEF RON SILVER OF BUBBY'S

On today's Athleisure Kitchen we head to the studio office of Ron SIlver's restaurant, Bubby's in the Meat Packing District. Bubby's is also located in Tribeca as well as 6 outposts in Japan. We found out about how he created one of the quintessential destinations for brunch with his passion for great food and keeping it simple. We also talked about how his interestes and passions in CBD and THC that led him to create Azuca which compliments his food as well as the love for creating art which you can see in his restaurants as well as his show in Mexico City.

Read the latest issue of Athleisure Mag.

Bingely Streaming

OTHERHOOD

Netflix Originals

When mothers realize that their kids are not responding to them, they take their issue of being empty-nesters and head to NYC for surprise visits. The three mothers who have been friends for decades juggle a bit of mother's guilt on their kids as well as navigating their new state in life. With their sons living their own lives, they find that they see one another less and less - they want to re-establish their connections with one another beyond Mother's Day brunches.

Throughout the movie, we watch them individually work on being noticed in front of their children. But it's also fun to see how they come together to update one another on their progress with their kids as well as how they are supporting one another as they continue to come to terms with the dynamics of their life. These suburban moms also take in a number of touristy as well as typical activities that New Yorkers do each day.

1619

New York Times Audio Series

Apple Podcast

This riveting podcast created by the New York Times and hosted by Nikole Hannah-Jones, focuses on August 1619. This pivotal period in our nation's history, centers on a ship that carried enslaved Africans 400 years ago that arrived to the British Colony of Virginia. Fundamentally, their arrival would mark centuries of slavery. Listeners are taken through their experience and learn the steps that took place that encouraged this environment to become the natural state of affairs.

This podcast also looks at the long shadow it cast in terms of its commodification, the creation of a long battle for freedom, tracing racism to Jim Crow era, electoral politics, prison industrial complex, sugar within African Americans' diets, and more that slavery created by instituting the practice. This story is told through essays, interactive content and looks at, "the consequences of slavery and the contributions of black Americans at the very center of the story of we tell ourselves about who we are.”

FREE MEEK

Amazon Originals

This 5 episode docuseries showcases a decade long legal battle that Meek Mill has been battling. This series starts with Meek at the top of his career as a chart-topping rapper who would transition to being sentenced by Judge Genece Brinkley, to prison for 2-4 years for popping wheelies.

When the ruling dropped, #FreeMeek dominated Twitter feeds and the movement spread to fans and many from his label mate Rick Ross to even his nemises, Drake - stood in solidarity to voice their support for him. The series documents his career, legal woes to being a Co-Founder and partner of REFORM Alliance, a criminal justice reform that was founded by the likes of billionaires and business men Jay-Z and Michael Rubin.

Read the August issue of Athleisure Mag and see Bingely Streaming in mag.

LAUNCHING A NATION WITH PAIGE MYCOSKIE

As we transition from the Summer to thinking about the Fall, we love when there's apparel in our closets that's truly seasonless and easy to move around, travel and do an array of activities in. At Athleisure Mag, we became major fans of Aviator Nation and started incorporating it into our celeb shoots last fall. In addition, our team has defintiely rocked these pieces when we've been on set, hitting a day of activities and more.

We took some time to sit down with Page Mycoskie, the brand's founder and designer who launched the brand back in 2006 with a focus on that retro vintage vibe and super soft fabrication. We remember her and her brother Blake Mycoskie (founder of TOMS Shoes) when they competed together on CBS' The Amazing Race season 2.

We wanted to find out how this brand was created, how being an athlete has tied into the ethos of the brand, how she approaches bringing on new designs and styles into the line as well as how she approaches finding and opening her stores at various locations. Along the way, we learned how integral music and specifically music festivals, as well as aviators, play into the brand and how manifesting her passions and interests continue to fuel the direction of this lifestyle brand.

ATHLEISURE MAG: Can you tell us about your background as you’re an artist, an entrepreneur, an athlete – how did this all come together in terms of your background and bringing you to the creation of Aviator Nation?

PAIGE MYCOSKIE: It’s kind of funny because ever since I was a young girl, I really had this mentality that I could do anything that I wanted to do. I really think that that came from hanging with my grandmother a lot. When I was little, I used to spend time with her during the day and she was super creative and super artistic. She would be like, “hey what do you want to learn today?” She was all about teaching me new things and I wanted to do creative things. It’s kind of interesting and I’d be like, I’d like to know about pottery and we’d spend the day learning how to do pottery and a lot of times, it was creative stuff. She was super artistic and she made her own clothes. So hanging out with her, I became very hands on and it’s super interesting now because a lot of what I do is very hands on. I think that that’s something that makes me very different from other people who start companies. I like to be super involved in all of the details at Aviator Nation.

It’s also funny to look back at the entrepreneurial thing. When I was little, I was constantly trying to sell things. Being an entrepreneur extends from that and I love being able to create things from scratch. I just loved the whole interaction of making something, selling something, earning money and then going to shop. Then being an athlete, that was an important part of this too. Now, I’m in a super competitive industry, the fashion world and being an athlete – ever since I was a young girl, I love doing sports.

Team sports was an important thing for me because the team I am building and the culture with the company is directly from when I was a child and on team sports with other people a lot. I think that being super competitive has always been inside of me and l like to compete because I like to win. Being an athlete and learning – the more you practice the better you will be and when you continue with that, you’ll be the best. I’m all about constantly making the best product and every time we do a production run, I’m all about testing the fabrics and new methods. It’s not just about putting out clothes every few months like new designs. It’s about continuing to make the product better. I think it helps that I wear the products because it’s all I wear. I’ll be like, “this is actually a little bit tighter than what I want it to be." Or I'd like to make this fabric a little lighter weight during this time of the year. Being an athlete, learning that the more you practice and the more you work with your team, the better that that team can be.

AM: What was that moment when you realized that you wanted to create this brand and what was the thought process behind the name, Aviator Nation? Your brand is really unique from your 5 stripes, to other designs, its gender fluidity and we love that you can literally look at your Instagram and see you truly building your company and the brand heritage that you present as well as continuity.

PM: It all kind of started with a personal obsession with clothes that are super comfortable and had this colorful look to them. I was living in California at the time and I had a job in a surf shop and I was doing photography. I didn’t go to school for fashion or for business. I went to school for journalism because I always liked to write and to tell stories. When I moved to California, I was interning with Shape Magazine for a little while and I realized that I loved the culture and the stories, but I couldn’t see myself working in an office.

So I got a job at a surf shop and I started to get into the retail world through that. I learned how fun it could be to work at a mom and pop shop and that was the beginning of my experience working in that world. What happened was, I personally had these ideas for clothes that I wanted to find and couldn’t. I would go shopping and the clothes were never soft enough for me. I have always been obsessed with my dads old t-shirts because they are so much softer then anything that was out there. Then I learned, that you could get them at thrift stores and I started shopping there and would look for old t-shirts. I just liked how those broken in garments felt. Then it was of course, not the right fit. So I found myself chopping off the bottom and cutting off the sleeves. I was manipulating these garments that I found at these thrift stores, Then it dawned on me when I found this one shirt – I loved how it fit and I wanted all my shirts to feel like that. I took the t-shirt a part and I laid out paper and made a pattern and bought a sewing machine and I taught myself how to sew. So I literally started doing it for myself because I couldn't find garments that felt the way that I wanted them to feel. Then, when I realized that I could make other garments that fit the way the t-shirt did with patterns and being able to sew, I could do the same thing with the designs that I wanted. So if I wanted sunsets or stripes, it was pretty simple because my skillset was there. I didn’t have experience. So I cut out stripes and put them on this garment and it was looking super cool and it was simple. So the reason why we do this applique technique now (which is essentially sewing fabric ontop of another fabric) was because that’s how we started in terms of creating a design to put on the garments.

Once I started to do that, I was wearing the clothes around town in Venice and wearing it to the surf shop that I worked at and everyone around me was asking about it, the brand that I was wearing and I told them that I made it myself. Not only did it feel good but the clothes felt good because I made them with this comfortable material from soft old t-shirts and the colors were attracting people.

AM: So where did the name come from?

PM: So growing up, my favorite movie was Top Gun and I had the movie poster on my wall, I still have it in my office. I just love that movie and I love the style of Tom Cruise and Kelly McGinnis and the aviator sunglasses were just such a key part of that style and that look. When I was little, I always had aviator sunglasses and all through high school and college – aviator sunglasses were always my go to. So I had this vintage collection of aviator sunglasses on my desk when I was thinking about the name for the company and I looked at them and thought, “I really love aviator sunglasses and I really love that word aviator and I feel that this brand is going to bring people together.” I always thought that aviator shades did that. I could have had a long night in college and then put on those shades and then I would look great. The aviator sunglasses were just the go to and I wanted the clothes to be the go to as well.

AM: Completely agree with everything that you’ve said as we’ve styled it in our shoots and have had great feedback and when we wear it around the city, the feedback is always so much fun. Especially when rocking the velvet ones which have such a retro vibe to them. How do you get your inspiration when you are creating the line?

PM: A lot of times, I will randomly think of something that I want to put into clothes. Sometimes things just pop in my head and I just want to see what that color combo would look like. Color is just a part of my brain. I’m always wanting to put colors together. I have Pantone books everywhere and I am always looking at putting them together. I walk around with a Ziploc bag of fabric in all different colors everywhere I go. I’ll be at the beach and I’ll say, I want to see this color with this color – so it just comes to me and I’m surrounded by old things all the time. I go to flea markets all the time because I love finding vintage stuff. I have hundreds of vintage skate boards and surf boards. I’ve always been really into retro stuff from the 70s and I have a ton of vinyl – album covers are a part of my inspiration because I’m playing vinyl all the time. I think that the old stuff that’s around me plays into it as well as it’s always around me. The color thing is just something inside of me – it’s weird.

Sometimes I’ll go to rock shows and different concerts. It’s what I do for entertainment. I don’t go to bars a lot, I’m not extremely social but I do love concerts and festivals and things like that. I remember when I thought about the velvet for example. I was backstage at a rock show and I was inspired by velvet curtains and things like that. It definitely came from Rock & Roll and there’s a lot of velvet in that world. I think sometimes my lifestyle whether it’s being at Venice Beach or at a rock show plays a little bit into my inspiration.

AM: In terms of product assortment, you have apparel, accessories and surfboards. Do you see other things that could grow into Aviator Nation as it really is a lifestyle brand.

PM: Yeah totally, I love creating new things whether it’s clothing, stores or whatever. I love building things from scratch. I see myself creating new products. It’s funny because I want to do everything, but I force myself to not do that because it could be taken the wrong way. I don't want to be that brand that tries to do everything. I really do try to draw it back and look at what I am really passionate about right now and focus on that. We just came out with outerwear this last year and that was something that I was super passionate about, but that we weren’t doing. I love snowboarding and I love the mountains and I'm always throwing on a jacket. I feel that the right jacket is a game changer and a jacket that you can travel with, stands up to the elements, it’s not too hot or too cold. I found this insulation that was kind of beyond what is being used right now – even with high end performance jackets. I want the best quality because it’s for me too and I like pushing the envelope on quality. Anyone who has my jackets understands. It's a super lightweight jacket that’s extremely warm and it packs down into your backpack. I’m also passionate about high top tennis shoes so right now I have a big collection myself and I’m always thinking that it would be cool to make shoes and doing a collection of high tops. Stuff that makes sense for me personally that I’m passionate about because it is authentic. For people that are fans of the brand, they’re all about authentic. I think everyone is becoming that way and it works well for business. This brand has been this way from day one as I started it making it for myself. If the quality is not good enough for me, then I am not going to put it on the shelf. I’m extremely picky.

AM: We appreciate the pickiness of it. You can literally travel in it without a problem, it photographs well, it‘s great and so soft.

PM: It’s crazy comfortable. I’m turning down washes all the time. I’m like that’s not good enough, it’s not soft enough. The people that work in my production at times they’re like, this is crazy this is soft and I’m like, “not soft enough.” I feel that the best feeling is like you don’t have clothes on at all. So if we’re going to make clothes, we should make them feel like you’re not. That’s what I like to think that the sweats feel like – it’s just an extension of your body.

AM: It seems like you partner with a lot of events including Austin City Limits Music Festival and Global Citizen. How important is it for you to grow your brand and to be aligned in that way?

PM: Yeah, it’s super important. It really happened organically. When I opened my first store on Abbott Kenney and built that stage on the patio, that was kind of the beginning of getting involved in the music world. I always say, “if you build it, they will come” very field of dreams. That’s what I did. I built this stage and I had all kinds of artists wanting to play on our little patio in Venice. Doing that was such a cool experience. Getting to know the artist and creating a place where bands get to play – Foster the People rolled in there one day and played on the stage and it was a couple of years before they got cool. That was happening all the time and now I have other stores with stages as a lot of my stores have these stages and I’m always saying yes to artists that want to play. It’s so fun and one day someone from Austin City Limits came into the store in Venice and they loved what I was doing. I really personally love Austin City Limits Music Festival and so when I met that person it was such a unique moment. When I did that festival, it was funny because I go to music festivals a lot – it’s part of my life and I’m always kind of feeling like I don’t want music festivals to be super commercialized and I felt like that old school vibe. I like to imagine what Woodstock would have been. I love when festivals aren’t super commercialized and built up and the one Austin really is a lot less commercialized than others. The thing is, it’s surrounded by trees and grass. Another big thing is that I felt like the artists as I’m friends with a number of artists now and was back then too – they were 3 years into having stages and a lot of the artists were burnt out I noticed – especially on the festivals. It was something that was fun but exhausting. They’d show up, they’d play their show and get back on the road. I have a lot of friends in the music industry and know how it is when they’re going on tour as I’ve actually joined friends on tour too. It’s grueling. So when the people at Austin City Limits came to my store and asked for me to get involved into what they were doing, they wanted to know that if I could do anything, what would I do?

It was an interesting moment and I said I wanted to do something for the artist. They just have these basic trailers backstage and they have their beer or water. They play their show and then they leave. Back in the day, the artist used to sit around and play music together and sit around and get to know one another. I know that because of my friends in the industry and their parents are people like Grand Nash. People who were in that world, I read a lot of books, seen a lot of documentaries and I know about how it was back in the day. I’m always about restoring the past. I told them, “what if I built a teepee that was backstage” and they could hang out there and it was just a place for the artist to chill in between their sets. They loved it and thought it was amazing. They let me build a teepee backstage where only the artists and friends and family of the artists could be and I designed it, drew it and had these Native American guys make it out of fabric and hand painted it. It has this cool rainbow look to it and we set it up backstage at ACL and it was the most incredible thing that I ever witnessed. Basically, I set it up and then bought some old vintage guitars and instruments and had it in there, candles, a couch and blankets. It was super chill and not commercial at all. They asked if I wanted signage and I said no, I just wanted a teepee. I made t-shirts that I was going to give to the artists as a gift and I make clothes and I wanted to make cool ones. The artists come to concerts but they don’t really get gear. So I wanted to make a shirt that I felt that they would wear and not the typical concert shirt. So I designed this shirt that was a vintage cool looking shirt that said Austin City Limits on it, but it was a cool one that didn’t look like the typical concert shirt. On the back of it, it actually said, “It’s All About the Music.” I felt that it was all about the artists and a festival is better if the artists is super stoked. Literally all day for the full weekend, artists would come into the teepee and they would sit down, pick up a guitar and jam out. We had The Alabama Shakes and Phoenix jamming out together.

We had Leon Bridges come in and sit down and start playing a song. He said he had just made up the song by being inspired in the teepee to make this song. It’s exactly what I wanted to happen and all the artists really started to love the teepee. It was a dream come true to come up with this environment. I think it made their experience at Austin City Limits so much better because it was so much more grounding for them, they made friends and they had the t-shirt.

Everyone wanted the t-shirt because they knew it wasn’t available but they wanted to know where they could get it. It was authentic to the artist because they had met us and hung out with us, the shirts were super soft and they probably had a bag filled with dirty clothes. Now we have done it with ACL since 2012, I’ve done a lot more festival shirts for others as well. We do the same thing where we take the teepee and it allows us to get to know the artists backstage and we make sure to make pieces where it doesn’t feel like the typical concert tee.

My thing is, I want to make gear that people will want to continue on wearing. As the customer myself, I will buy a shirt at a festival and not wear it. What you want to do is to wear a shirt that is super soft from the start and that you will want to wear. I make festival gear that is more fashionable and that people will want to continue wearing.

AM: Do you see the brand being at NYFW or at Miami Fashion Week?

PM: I think that with the swim collection, Miami Fashion Week is a great way to showcase that and I really love Miami. We did a small fashion show at the Soho House Miami when I first released our swim collection with the new velvet collection. I got invited to be a part of an event right at the time that it was coming out and it made sense. It was fun, a small show and I think doing fashion shows is really cool. I love putting the brand in front of a lot of people that love fashion. I think that sweats and swimwear really is fashionable. I don’t say no when I think that something comes about that makes sense doing. I think NYFW and Miami Fashion Week is great for us.

AM: Do you sponsor or have any athlete ambassadors?

PM: We have several athletes that shop with us that come in and a lot of times, managers reach out to us and ask if you want to sponsor. We’ll send them things and it’s about people that specifically and personally like the brand. We don’t have any specific sponsorships but we have a lot of athletes that shop in the store.

AM: As someone who is active and an athlete, what are 3 things that are always in your bag when you’re heading to the beach to relax or to surf?

PM: When I go to the beach to surf, I always have to have my speaker – a portable one that I love and I take everywhere I go. I always have a good book – I love to read and I’m into business books. It’s interesting to read on philosophies that entrepreneurs have taken. Maybe my ukele – I grew up learning whatever instruments I could get my hands on and I have always liked this instrument because it’s small and easy to carry around.

IG @PaigeMycoskie

You can hear Paige Mycoskie on our show, BUNGALOW SK which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

S1. E5. | BUNGALOW SK WITH PAIGE MYCOSKIE OF AVIATOR NATION

On today's episode of Bungalow SK, we talk to a creative that we have loved since popping on our radar on CBS' The Amazing Race. Paige Mycoskie who understands the importance of branding as well as giving her customers the comfort they need to maneuver throughout their day. As the founder of Aviator Nation, she fused her love for design, music and a retro aesthetic to create a brand that is known for its signature stripes and good vibes for men and women. With her brand popping up on athletes and being styled on such shows as TNT's Animal Kingdom as well as being included in photoshoots at Athleisure Mag, we find out how being at the right place at the right time has been a significant benefit to Paige's endeavors.

S1. E4. | BUNGALOW SK WITH SKINTE

On today's episode of Bungalow SK, we're focused on women's health which includes talking about collagen and natural elements that boost our bodies. In the news, we have heard about the importance of it for our bodies and why it's a vital resource. I sit down with the Co-Founders of SkinTE to talk with Dr. Amy Bader, Elizabeth Zieg and Bassima Mroue abut how they came together to create this ingestible beauty lifestyle brand with investors that include Spanx founder Sara Blakely, the iconic Diane Von Furstenberg, Supermodel Karlie Kloss and Bare Minerals' founder Leslie Blodgett and Brian Lee (of LegalZoom.com, ShoeDazzle.com, Honest Co and Art of Sport) . We talk about how they solved a problem by incorporating grass fed collagen with tea and essential ingredients, the importance of a positive corporate culture that believes in proper work balance and where we can expect to see them next.

S1. E5. | ATHLEISURE KITCHEN DINO BORRI OF EATALY

On today's episode of Athleisure Kitchen, we head to the offices of Eataly in Flatiron to talk with Dino Borri, VP of Global Partnerships at one of our favorite culinary destinations that allows patrons to shop the marketplace, enjoy an array of eateries within this location and to learn more about Italian foods. Today's podcast episode kicks off with an introduction by Dino and continues with his discussion on the history and importance of the Italian Aperitivo as well as discussing the extensive biodiversity of foods that are available in Italy and can be purchased at Eataly.

S1. E3. | BUNGALOW SK WITH HILL HARPER

On today's Bungalow SK, we head to Detroit to talk to acclaimed actor, Hill Harper of ABC's Good Doctor, host of Wondery's Legal Wars, activist and philanthropist to explore his transition from law school to acting in an array of popular shows. In addition to talking about his acting career as well as one of our favorite podcasts that we noted in Athleisure Mag's Bingely Streaming, he shares the importance of financial maintenance, awareness and education.

S1. BONUS EPISODE. | BUNGALE SK WITH MOULIN ROUGE X MOULIN ROUGE BROADWAY

Today's bonus episode of Bungalow SK is pretty exciting and full of glam! I remember when Moulin Rouge came out with Nicole Kidman and Ewan McGregor. There was so much to love about the visuals, performances, music and more. In addition, it's when I became mesmerized by power duo Baz Luhrmann and Catherine Martine. This film was made in partnership with the historic Moulin Rouge which debuted in 1889 and continues to have phenomenal shows in Paris. Flash forward to this summer when I sat down with principal dancer, Claudine Van Den Bergh Cook and Fanny Rabasse who has worked for a number of years as PR for the Moulin Rouge. They sat with me in Times Square to talk about the historic Moulin Rouge, the shows, how Claudine preps and of course, the costumes as well as how and where they are produced. We also talked about Moulin Rouge Broadway which just opened here in NYC as an extension of the partnership between this iconic performance house and Baz Luhrmann and Catherine Martine. It's also interesting to note that during NYFW The Blonds which are known for their over the top style and celeb filled runway shows will be partnering with Moulin Rouge Broadway to present their SS20 line.

Read the latest issue of Athleisure Mag.

S1. E13. | #TRIBEGOALS WITH ESPN'S MARTY SMITH

On today's episode of #TRIBEGOALS, we chat with our latest cover star of Athleisure Mag which took us to Ocean City, NJ to catch up with Marty Smith of ESPN's SEC Nation, SportsCenter, College GameDay and Marty & McGee right before college football starts! After a shoot that took us to some of his favorite spots, I sat with him in his vacation home to talk about when Marty fell in love with sports and specifically college football. We talked about his baseball days and transitioning into sports journalism and broadcasting from NASCAR.com to a number of contributing and hosting positions at ESPN. In addition, this impactful storyteller not only shares moments in his career from Jeff Gordon, Dale Earnhardt Jr to Cristiano Ronaldo and Tiger Woods - but also his new book Never Settle: Sports, Family and the American Soul.

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

TWENTY THOUSAND HERTZ

Spotify

We were listening to an episode that gives a bit of background on Wondery's 1865, and one of their guests was Dallas Taylor, host of Twenty Thousand Hertz. His specialty is sound design and in this very bingeable podcast they explore sound! Why are earworms so catchy, why are you nostalgic for notifications that were within ICQ's universe or the start up sounds that your device makes? Dallas reveals the stories begging the most recognizable and interesting sounds.

In addition, he also looks at the history of how certain sounds that may have been made centuries ago, continue to exist today such as the iconic Wilhelm scream (if you don't know it, once you hear it, you realize that you have heard it a million years. Hearing from a number of people who have added to sonic sound, sonic seasoning and more is definitely something that you can enjoy while you're getting a lot of work done and reminiscing on why this resonates with you - thus the beauty of sound design.

VERONICA MARS

Hulu Originals

Not only did many people have Veronica Mars circled on their calendar, but it dropped early during the month of July! With Hulu Originals presenting one of our favorite towns, affluent Neptune - we continue to merge the past with the present. In addition to Veronica still being a PI and working with her father, we realize that under her thick skin, she's still one to fight for the underdog to get to the truth.

The season begins with Spring Break and seeing familiar as well as new characters and within moments, there is a crime to solve due to a number of people dying in an explosion. It becomes a serial nature when more incidents pop up. We also catch up with Veronica's love life with Logan and one her best friends Wallace whose life has definitely continued on since we have last checked in with him. As always Veronica Mars is a mix between dark humor, mystery and learning about oneself through the interactions with others. It's definitely worth the wait to see how it unravels.

ORANGE IS THE

NEW BLACK

Netflix Originals

Each summer we check in with the women of Litchfield and the characters that are adjacent to the prisoners; however, with season 7 being the final season - we are in a series of transitions! We see inmates that did their time come back to prison, those that left in previous seasons to see where they are since we have left them and those that are navigating job changes that formerly worked with the prison system.

Characters grapple with decisions that they have made, changes they wish to make and the fact that at the end of the day, they lean on their community for direction, hope and the ability to understand what they ultimately want in life based on their own choices.

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

S1. E2. | BUNGALOW SK WITH STEFAN WEITZ

On today's episode of Bungalow SK, we talk about the importance of gut health and the journey that Stefan Weitz took in his personal health when diagnosed with MS in order to create recently launched Jetson, probiotic pills that are distributed seasonally via subscription. We talk about his days at Microsoft, being involved in the creation of Bing and how gut health is linked to so many things that take place in your body. 

Bungalow SK is a member of the multimedia podcast network, Athleisure Studio, part of Athleisure Media and Athleisure Mag. You can see our show notes at AthleisureStudio.com/Bungalow-SK and follow us on Instagram at @Bungalow.SK to find out who we’re talking with as well as what are guests are up to. Bungalow SK is hosted and Executive Produced by Kimmie Smith and Executive Produced by Paul Farkas. The music for Bungalow SK is Renaissance, performed by FOREVERT.

S1. E1. | BUNGALOW SK WITH BRAD GORESKI

On today's episode of Bungalow SK, we talk with Brad Goreski. We first met him on BRAVO's The Rachel Zoe Project as he stepped into the world of styling and being her assistant, he continued on with the network's It's A Brad Brad World and appearing on a number of shows including being a co-host on E! Fashion Police for a number of seasons and during Awards Season on E! Live From the Red Carpet where he gives the inside scoop on who he dressed, who is wearing what and making predictions on what designers we will see on the red carpets. His career has included being a Creative Director at Kate Spade and dressing a number of coveted celebs including Emily Ratajkowski, Demi Moore, Rashida Jones and Jessica Alba to name a few. He's known for rocking dapper style and never being afraid of color and patterns for his clients or himself.

With summer well on its way, we took some time to talk about how he got into the industry, how he is inspired to dress his clients, the importance of sunglasses - summer's accessory and MET Gala looks that he loved this year.

Bungalow SK is a member of the multimedia podcast network, Athleisure Studio, part of Athleisure Media and Athleisure Mag. You can see our show notes at AthleisureStudio.com/Bungalow-SK and follow us on Instagram at @Bungalow.SK to find out who we’re talking with as well as what are guests are up to. Bungalow SK is hosted and Executive Produced by Kimmie Smith. The music for Bungalow SK is Renaissance, performed by FOREVERT.