THE ART OF THE SNACK | A.KITCHEN + BAR D.C.

We're always looking for great places to grab a bite. When we find places that allow us to pop in for Breakfast, Lunch, and Dinner, we know this is one that will be top of mind as we navigate our day. In this month's The Art of the Snack, we head to DC and talk with the team of a.kitchen+bar DC to find out more about what we should enjoy when we're in the neighborhood. We talk with the Founder/Co-Owner of High Street Hospitality Group - Ellen Yin, Chef Eli Collins, and Bar Director Harry Jamison.

ATHLEISURE MAG: Before we talk about A.Kitchen and Bar DC, tell us about High Street Hospitality Group.

ELLEN YIN: High Street Hospitality Group is a celebrated Philadelphia-based restaurant group founded by James Beard Award winner Ellen Yin. The group includes acclaimed restaurants like Fork, High Street, High Street Bakery, a.kitchen+bar, and a.kitchen+bar D.C. — all known for seasonal, locally sourced cuisine. Ellen has been recognized nationally for her contributions to the culinary world, including receiving the 2023 James Beard "Outstanding Restaurateur" award. The group emphasizes sustainability, inclusivity, and regional ingredients while actively supporting local farmers and community initiatives.

AM: Can you tell me more about yourself as well as your culinary journey in terms of where you trained, kitchens you worked in etc.

CHEF ELI COLLINS: I've been part of the High Street Hospitality Group since 2017. After studying art abroad, I spent time traveling and working up and down the East Coast, eventually landing in New York City. There, I had the incredible opportunity to work for Chef Daniel Boulud at his Michelin-starred restaurant, Daniel, and later served as Executive Chef at DBGB Kitchen, his more casual brasserie.

At a.kitchen, I’ve focused on crafting a menu driven by seasonality and a deep love for prime ingredients - something that earned us Three Bells from Philadelphia Inquirer critic Craig LaBan, who highlighted our “compelling French flair.” a.kitchen Philadelphia has been honored as one of Wine Enthusiast’s Top 100 Wine Restaurants in America, received Wine Spectator’s Award of Excellence in 2020 and 2022, and was named a James Beard Foundation semifinalist for Outstanding Wine Program in 2022. I was also humbled to be named Philadelphia Magazine’s Best of Philly 2022 Chef.

AM: As you are based in Philadelphia, why did you want to open this restaurant in DC?

EY: For the past 10 years one of our most proud restaurants is a.kitchen + bar which has been recognized for its amazing wine and beverage programs as well as seasonal cooking by Chef Eli Collins. A.kitchen + bar is a neighborhood restaurant that happens to be in AKA Rittenhouse Square, a luxury hotel property by AKA Hotels, our hotel partner. When they mentioned their expansion to a new property in Washington DC and we had the opportunity to spend time in the West End, we fell in love with the property that has a storied past. Part of what attracted us was the conversion of a gorgeous terrace that would add beautiful light to the space; but the major reason was because the hospitality community in DC is so cohesive, collaborative and is quickly establishing itself as one of the most exciting dining destinations in the country.

AM: You have been open since last Fall. What can guests expect in terms of the ambiance of this restaurant?

EY: The restaurant which was designed by Gensler’s DC office right on K Street, is full of natural light from New Hampshire Street, and from the bar area, a view of our gorgeous terrace. A modern sophisticated, but casual atmosphere allows for diners to feel comfortable whether they are grabbing a quick bite or having a more luxurious meal. Modern art adorns the walls and plants are present giving the space a natural feel.

The ambiance at a.kitchen+bar D.C. blends urban sophistication with understated warmth. It takes inspiration from its Philadelphia counterpart, the space welcomes guests with sunlit interiors and a thoughtfully layered aesthetic. Light ash banquettes and polished concrete floors lend a sense of modern calm, while blackened wood furnishings, dark marble counters, and bronze metal accents add depth and contrast. Abstract photographic prints punctuate the walls, adding an artistic edge to the 60-seat dining room and adjacent 40-seat bar and lounge.

AM: What kind of cuisine is offered here?

EY: We offer American small plates— Breakfast, Lunch and Dinner!

AM: For those coming in for Breakfast, what are 3 dishes you suggest that we should have in mind?

CHEF EC: Cornmeal Pancakes, French Omelet, and Steelhead Trout Lox.

AM: For Lunch, what are 3 dishes that we should enjoy when coming in with friends and family?

CHEF EC: Chickpea Panisse, Bluefin Tuna, and Potato Gnocchi.

AM: Of course for Dinner, are there items that we should have in mind that we can enjoy?

CHEF EC: Crispy Oyster Mushrooms, Rockfish + Clams, and Roasted Cauliflower.

AM: Brunch is our favorite meal of the week. What are 3 dishes that we should think about for this portion of the menu?

CHEF EC: Badger Flame Beets, Biscuits + Gravy, and Croque Monsieur.

AM: We love Golden Hour - what are 3 bites that we should order and what would the wine/cocktail pairing be for this?

CHEF EC: Deviled Eggs — MELON DE BOURGOGNE, LA BREGEONNETTE, MUSCADET SEVRE-ET-MAINE, LOIRE VALLEY 2022; Smoked Chicken Wings — Naked & Notorious; and Cheeseburger — CABERNET FRANC, CHAT. DU HUREAU, SAUMUR-CHAMPIGNY, LOIRE VALLEY 2022.

AM: In terms of cocktails in general, what are 3 for the Summer that we should have in mind?

HARRY JAMISON: A spritz of any kind (Aperol + Hugo come to mind), Tiki drinks (Junglebird or Mai Tai!), and Margaritas on the rocks.

AM: The Summer is about celebrating, whether they are large holidays or those that are personal to us. Are there any events taking place that we should know about to put on our calendar?

EY: This summer, we're hosting our a.BBQ series, where we're partnering with well-loved chefs around the city for a night of grilling on our terrace to benefit Southern Smoke Foundation, a non-profit that supports F&B workers in crisis by providing emergency relief funding and access to mental health services. Save the date for our first one, June 26 with Chef Chris Morgan from Joon!

IG @a.kitchenandbardc

PHOTO CREDITS | A.Kitchen and Bar DC

Read the MAY ISSUE #113 of Athleisure Mag and see THE ART OF THE SNACK | a.kitchen + bar D.C. in mag.

63MIX ROUTIN3S | KELLY CHENG

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THE ART OF THE SNACK | SAGAPONACK

We enjoy going to the Hamptons during the summer and IYKYK that the best time to go is during the fall when it's a lot less crowded! But if you can't get out of the city, there are restaurants that still have Hamptons vibes that you can enjoy without the travel and getting sand in your shoes along the way! This month's The Art of the Snack takes us to Flatiron to Sagaponack where we can get our coastal fix year around. We took some time to sit down with their managing partner, Kyung il Lee, who shares more information about this restaurant that reopened last fall, his role, and of course what we need to think about when we come in to dine.

ATHLEISURE MAG: Can you give us some background on Sagaponack as we know the brand reopened back in Oct 2022.

KYUNG IL LEE: Back in October 2020, I, stepped in to run Sagaponack, a restaurant that was on the brink of failure. Originally, it was co-owned by Richard, my current silent partner, and another operating partner. They decided to part ways, and Richard then bought out the remaining shares, and instead of closing shop, he decided to give it another shot. That's when we crossed paths, and we decided to join forces to revitalize the restaurant.

I got involved just three weeks before we reopened. It was a bit chaotic, but somehow, we managed to quickly put together a team, come up with a concept, and create a menu. I even met the executive chef, who used to work with us, just three weeks before we reopened. It might not be the most glamorous start, but we rolled up our sleeves and made it work.

Over time, we made gradual improvements to our team, food, and overall restaurant experience. Then in October 2022, Chef Phil took on the role of Executive Chef, and together, we fine-tuned everything step by step.

AM: Tell us about your background leading up to coming to this restaurant.

KIL: I immigrated to the United States at the age of 7. Witnessing my parents' relentless hard work and their ongoing struggles has been the driving force behind my determination and resilience.

In the restaurant industry, resilience is crucial, especially for owners. I have a decade-plus of experience in this industry, starting from the humble role of a packer, where I would assemble fried chicken into boxes. Over the years, I've worn many hats - from busser and runner to server, captain, and bartender. I've even managed three different restaurants before venturing into ownership.

During my time managing Turntable 5060 in East Village, we witnessed a remarkable achievement as revenue doubled within the first 3 months. Similarly, when I took the reigns at Sagaponack under its previous owner, we experienced a significant revenue boost within the same timeframe. Another notable milestone was achieved when I managed Jeju Noodle Bar, which became the first noodle restaurant in the U.S. to earn a Michelin star.

After parting ways with Jeju Noodle Bar when we closed the restaurant during the pandemic, I initially considered leaving the industry altogether. Uncertain about the future, I reached out to Richard, who owns a catering company, with the intention of taking on some occasional catering gigs. However, our conversation took a different turn when he expressed the need for assistance in reopening a restaurant. I initially hesitated but eventually accepted the challenge.

What I initially viewed as a casual endeavor has turned into an opportunity for which I am profoundly grateful. It has been a tremendous learning experience for me.

AM: Prior to coming to Sagaponack, can you tell us about where Executive Chef Phil Choy went to school and kitchens that he trained and came up through?

KIL: Executive Chef Phil Choy, who graduated from the prestigious Johnson & Wales College of Culinary Arts, where he earned an internship at the Hyatt Regency Newport. He then moved to New York to begin his professional culinary career in Dovetail’s Michelin-starred kitchen under the guidance of Chef John Fraser, before advancing as sous chef in Daniel Boulud’s Lincoln Square hit, Boulud Sud.

AM: What can you tell us about the ambiance of Sagaponack and what guests can expect in terms of the decor of this restaurant with its Mediterranean meets Eastern Long Island meets Flatiron aesthetic?

KIL: The atmosphere exudes a retro Hamptons vibe, characterized by vibrant blue hues with subtle touches of gold. The structure itself evokes the charm of a Long Island restaurant. Given our status as a small business, we didn't have the financial means to hire a large design firm. However, this limitation has allowed us to maintain the intimate and personal feel of a small, independently-owned establishment.

Our venue boasts an artful touch, featuring the works of Kathryn Sheldon. She skillfully incorporates gold leaf accents into her black and white photographs, adding a unique and elegant flair to our decor.

AM: With an Asian and Mediterranean inspired menu, what are the ingredients and spices that one can expect when they come into dine with friends and family.

KIL: The ingredients consist Asian ingredients like yuzu, sesame, gochujang, trout roe, Koji, and more. As for Mediterranean ingredients or spices, you’ll see a mixture of Aleppo, sumac, Calabrian chili, ‘Nduja, Marcona Almonds, and more.

AM: Oysters are definitely a star to begin your meal for dinner. You offer them raw, dressed, or roasted. Tell us about the Asian-inspired menu.

KIL: Our seafood menu, inspired by both Asian and Mediterranean influences, offers a unique culinary experience, even in a diverse city like New York. Beyond drawing inspiration from Asian ingredients, our menu incorporates a rich tapestry of Asian flavors as well.

Our chef is a fan of exploring different restaurants, and he's particularly drawn to Asian establishments. He loves Korean, Thai, and Filipino food, and these visits inspire him to put his own spin on our dishes.

AM: For appetizers, what are 3 dishes that you suggest that we should try when sharing with friends and family?

KIL: The 3 dishes we recommend trying are Fluke Tartare, Gambas Al Ajillo, and Calamari.

AM: For our entrees, what are 3 dishes that you suggest that we should have?

KIL: The Paella is phenomenal, as well as the Shoyu Salmon, Ricotta Cavatelli, and ‘Nduja Mussels.

AM: When it comes to sides, what are 3 that we should enjoy for the table?

KIL: For sides, we recommend getting Brussel Sprouts, Chicken Bites, and Parmesan Fries.

AM: Dessert is always a must to end a meal even if it’s only meant to be shared, what are 3 desserts that you suggest?

KIL: Well… This is easy as we only have 3 desserts. The Thai Milk Cake, Carrot Cake Trifle, and Earl Grey Crème Brûlée.

AM: Before we delve into drinks can you tell us about Alex Parker who curated your beverage selection?

KIL: Alex Parker's journey in the restaurant industry began as a cook, and his passion for it has been unwavering since he was just 17. During our interview, I felt his energy and decided to hire him as a busser, even though he lacked front-of-house experience. However, his determination and passion quickly propelled him through various roles, including busser, runner, barback, server, and ultimately, our lead bartender.

I believe crafting cocktails requires an understanding of flavors and textures, as well as the willingness to research. Despite not having as many years of bartending experience as some, Alex's dedication and knowledge surpass that of many seasoned bartenders.

AM: Tell us about 3 beers pairings.

KIL: Sloop Juice IPA: A refreshing choice with a delightful juiciness that complements our Calamari without overpowering the palate.

Montauk Pilsner: Crisp and perfect for those enjoying our Chicken Bites, creating a delightful flavor combination.

Sunday Beer Lager: Light and refreshing, it's an ideal match for our Gambas, enhancing your dining experience with a harmonious blend of flavors.

AM: What are 3 cocktails you suggest?

KIL: Three cocktails we highly recommend: the Bateau Banane, Fiji Blue, and Seaside Sunset. Keep in mind that Alex loves to craft new cocktails with each season, so don't hesitate to chat with our friendly servers or bartenders. They can suggest something special tailored to your taste!

AM: You also serve lunch. Can you suggest 3 dishes that are only on the lunch menu?

KIL: For a satisfying lunch, our standout recommendations are our sandwiches. The Chicken Sandwich and the Fish Filet Sandwich are both incredibly juicy and delicious options. If you're in the mood for something special, don't miss our Lobster Roll, prepared Connecticut style with a warm twist and dressed in our housemade Korean chili jam. It's a flavor sensation you won't want to miss!

AM: Tell us about your Happy Hour and 3 items that you suggest.

KIL: Our happy hour is available Monday to Saturday, and we are closed on Sundays. It’s available for Lunch (11:30 AM to 3PM) and for dinner (5:00 PM until 6:30 PM).

Our Spicy Margarita is a beloved choice among our patrons. We take pride in using fresh ingredients and crafting our own spicy-infused tequila to give it that extra kick. Additionally, we offer a variety of options, including beer, wine, and a selection of cocktails that change with the seasons to keep things exciting.

Don't miss out on our oyster happy hour, where we feature the same high-quality oysters from our regular menu, rotating the selection daily. And if you're looking for a delicious deal, our Parmesan Fries and 'Nduja Mussels, available during happy hour, are absolute steals that have garnered rave reviews!

AM: Brunch is our favorite meal of the week, what are 3 dishes you suggest?

KIL: We offer a limited brunch menu but serve our full lunch menu during brunch. Our chef is always innovating and adding new brunch items. Brunch is available only on Saturdays, so expect a few exciting additions to our offerings.

AM: Do you have any fall or holiday events that we should know about?

KIL: We are working on a few holiday specials. We always do something special during the holidays season as it slows down around this area. Chef and I are planning on something for Thanksgiving week.

IG @sagavibes

PHOTOS COURTESY | Sagaponack

Read the OCT ISSUE #94 of Athleisure Mag and see THE ART OF THE SNACK | Sagaponack in mag.

63MIX ROUTIN3S | ELIZABETH BEISEL

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63MIX ROUTIN3S | JOHN NEWMAN

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MARSHMALLOW ROOT BEAUTY

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WITH LOVE AND ATTENTION | CARISSA MOORE

Earlier this year, our FEB ISSUE #86 was covered by Team USA Olympic Gold Medalist and 5X Women's World Surf League Champion, Carissa Moore! Since we spoke to her, she's halfway through the season and at the time of the release of this issue is #2 in the World Surf League, won the Billabong Pro Pipeline as well as most recently, winning the Margaret River Pro in late April!

She is a force on the water and we also enjoy how she gives back to women by empowering them to be who they want to be as they navigate their lives and take on wherever their goals lead them! In the midst of training and making her own goals, we caught up with her to find out about her recent win, the second half of the season and her latest collaboration with Hurley for her May Moore Aloha collection by Hurley.

ATHLEISURE MAG: What did your recent win at Margaret River mean to you?

CARISSA MOORE: It was a very validating and empowering win. It had come after a string of average results that had me questioning my process and formula. I feel like things start to fall into place when I reconnect with what’s most meaningful to me and let go of everyone else’s expectations. It’s very easy to get distracted on the journey and this win was a nice reminder to trust in my preparation, process and believe in my purpose. I love Margaret River and winning with my team there made it really special.

AM: Why do you enjoy being at Margaret River?

CM: It feels like things are more simple in Margaret River. There isn’t a lot of fuss, bells and whistles. People are kind, the towns are small and there is a ton of open space. The nature is raw, the waves are wild, you can still find an empty beach or watch the sunset all by yourself. That is rare. It is a place that brings you back to yourself and the present moment.

AM: What tournaments are you looking forward to this year?

CM: The second half of the WSL Championship Tour season, I am truly looking foward to all of the events but especially Teahupo’o, Tahiti (SHISEIDO Tahiti Pro).

AM: What’s your routine on the morning of your competition?

CM: I wake up around 5am, kiss my husband good morning, make myself a warm drink, activate my body for about 45 mins and then head to the beach for a surf before the first horn blows usually around 8am.

AM: When you finish competing, how do you switch gears into relaxing mode?

CM: I like to relax after competing by taking a hot shower, eating a healthy meal, going for a nice beach walk, reading a book, journaling or putting on a good tv show.

AM: Tell us about your May Moore Aloha collection by Hurley!

CM: This Moore Aloha X Hurley collection is my favorite one yet! Created from start to finish with love and attention to all the details, this collection celebrates Hawaii, femininity and combined woman power. So grateful for the opportunity to work closely with local Hawaiian artist, Aloha de Mele, on all the prints and the incredible team at Hurley Women to create a line that combines function with fashion. It is my goal with every collection to create pieces that spark joy, empower females to feel comfortable and confident while chasing their dreams. To add, one of the things I’m most excited about is this is the first of our collections available in girl sizes!

AM: What does it feel like for your collaboration between Moore Aloha and Hurley to come together like it has?

CM: It is so cool to see my favorite pieces come to life, displayed at my hometown stores and being worn!

AM: What is your process of designing your collection?

CM: I’ll start by sending the Hurley Women’s team “inspo” pics and they’ll create a mood board, pick a variety of prints and colors for me to choose from. Once we nail that down, they’ll create a line up of silhouettes for me to look at. There is a bit of back and forth refining the selection and giving feedback. Then, they will make samples and I get to product test! I’ll send some suggestions until we get the fits just right.

AM: Tell us about your next Moore Aloha event.

CM: I am planning the next Moore Aloha event for this fall on the island of Oahu. Our work focuses on Mental Health, Education, Community Relations, Culture, and Environmental Conservation. Our main goal is to share valuable tools and resources with girls and women to create a positive life driven by passion, fueled by purpose. We integrate the Hawaiian culture to promote mindfulness and community. The ocean and surfing is a tool to empower girls to step outside their comfort zone and live fearlessly. Our welcoming atmosphere allows for open, honest conversation and soulful connections. Some of the activities we include are a tag team event, lei making, yoga, journaling, hula, a beach clean up and surfing. Depending on our group and our focus we will sometimes include a goal setting workshop, CPR and water safety courses, work in the lo’i (taro patches), plant trees, and invite other empowering females to talk and share their inspirational stories.

IG @rissmoore10

PHOTOGRAPHY CREDITS | This feature + 9PLAYLIST PG 118 Hurley

Read the MAY ISSUE #89 of Athleisure Mag and see WITH LOVE AND ATTENTION | Carissa Moore in mag.j

9DRIP | JESSE MCFADDIN

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63MIX ROUTIN3S | KAI LENNY

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63MIX ROUTIN3S | CHEF MATTHEW KENNEY

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IN OUR BAG | WHEN WE'RE ON THE GO

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HOW TO DRESS | FOR WHEN HE'S OUT AND ABOUT

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ATHLEISURE BEAUTY

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THE IMPACT | JESSE MCFADDIN

This month, we caught up with Japanese-American rock and Hip-Hop singer/songwriter, rapper, guitarist, philanthropist and entreprenuer, Jesse McFaddin. In addition to his solo career, he is also in RIZE as well as The BONEZ which have been bands that he has been in for a number of years and he recently started another band, E.D.O. For Jesse, music is the way that he communicates and shares his message as well as his love for fashion which includes a number of brands that he has created. We take a moment to talk with him about how he started in the industry as his father Char is a known rock legend, how Jesse made his music and journey his own, how he creates new music whether solo or collaboratively and his latest album with The Bonez - Yours.

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

JESSE MCFADDIN: As long as I can remember, since I was born quite naturally. Some examples include my mother singing her favorite tunes, such as Lovin’ You by Minnie Riperton, every night as a sort of lullaby. My father is a professional rock guitarist, my mother creates lyrics for his songs, so I had frequently sung those songs under these circumstance, such as Rock Band Way, I have been falling love with music for m entire life.

AM: When did you realize that you wanted to make music?

JM: Pretty late, I guess. It was probably around 15, 16 years old, when I realized it. Until then, Hip-Hop was my first influence, records included both acappella & instrumentals, so using those materials, I had created my original lyrics of some songs, singing on top of those. Gradually, I noticed, that I could make a track with my guitar phrases!

AM: How has your father influenced you in your music career?

JM: I have been realizing more these days, as I grow older and have matured. But when I started in music, my direction was quite the opposite of my father's music genre, because I didn’t want to be in his shadow. So, I became more Hip-Hop centric rather than Rock Music. However, I have 2 rock bands now. One band is RIZE. Last year marked the 25th anniversary after our debut. The other band, The BONEZ, has our 10th anniversary this year. By continuing to do what we started and then increasing a little by little, I see what we have created for the past 26 years! I have to say that my father has influenced me a lot. This is why I am able to make a living with music.

AM: At what point did you realize that this was something that you wanted to do as a career?

JM: It was during my high school days when Sony Music asked us for our contract, I was 18, my partner Nobuaki Kaneko, drummer of RIZE was 17. But we replied to Sony saying, “Can you wait until we graduate from high school? And if you still want us, let’s sign our contract.” Signing a contract wasn’t our goal. Rather, our goal was just to have fun - just like going to a skatepark. But we finally reached the deal, even though we were sort of a jerk (lol) at that time! We wondered why they wanted us but Sony emphasized that wanted to be part of us.

AM: When you're creating new music whether solo or your groups, how do you get inspiration for your next project?

JM: It is very hard to find out the root of art, or seeds in any types of projects. I get my influences through my personal stories, my friend's episodes, bumping into some news info, although that is fake or true, those are my triggers to plan for new projects or creating new songs. I guess, this is the hardest aspect for us as artists. For me, creating from 0 to 1 is totally harder than from 1 to 10. But the bottom line is, believing in myself is a crucial part for any creation, I guess.

AM: You're a singer, rapper, guitarist, music producer and composer how do you juggle all of these roles and do you have a preference of one over others?

JM: In thinking about this, my theory is the same. I mean, having same stances, or attitude to various things, not only in music, but when communicating, either with my wife, with my kids, with my friends, you, and others - this is important. But surely as a member in a band, or solo, the reactions are slightly different. The only way to express oneself is just to be naturally aligned, I guess. I used to draw boundaries around those, but I finally realized that simplicity is best.

AM: Tell me about RIZE. How did this group come together and what are you working on now in terms of new music, tours etc?

JM: We are friends from our childhoods. We have our own pace. We feel that when the time is ripe, we're gonna restart again.

AM: You're also in The BONEZ. How is this group different than RIZE and what are working on with them musically and are you touring?

JM: Forming this band is very different from RIZE. Quite accidentally, The BONEZ was born, I guess. That was 12 years ago. I initiated the launch of this new project with COZY, on 11th, Nov, 2011 = 2011/11/11, as a new type of project where we had a series of opportunities for my fans to participate in, by creating with this project. We were prioritizing Mash Up with my fan. Through those processes, the album called Stand Up was released on 11th, Nov, 2012 as the credit JESSE & The BONEZ. Along that flow, we organized The 1st and The Final Gig as sort of a memorable liveon 11th, Jan, Nov. In order to do this show, I needed band members so I asked T$UYO$Hito to play bass and ZAX from Pay Money to My Pain (PTP) to play drums. They were meant to be supporting members. Unfortunately, due to a tragedy of one of my closest friends and amazing singer, K who was the vocalist of PTP, he passed away suddenly. So even looking back, The BONEZ was fortuitously formed.

AM: It's interesting how you enjoy various genres of music and you have another group that you created, E.D.O. - tell me about this group and why you wanted to create it?

JM: These members are also high school friends, like RIZE. Just keep on doing, that’s what I want to.

AM: You also have solo projects musically, is there anything that you can share with us?

JM: Quite randomly, upon some timing. Sure, I am always writing songs. But, one epic thing I can share here, is I am planning for releasing a new solo single, title called Never Mind. This song is so dope! Once I can disclose, for sure, sharing immediately. Looking forward to it!!

AM: You're known for your fashion sense and even have your own line, S&Co's and Cloudland 33. Why is it important to you to have this in your portfolio and are there any interesting collaborations and projects that we should keep an eye out for?

JM: I love clothes, including vintage, but Price doesn’t matter. Individuality, Identity matter. Fashion is the sure way to express who you are. I love T-shirts. It is the reason why I own my clothing fabric printing company called JESSE’s Shop & Factory.

AM: As a philanthropist, you created Bring the Hope. Tell me about this organization and what it does.

JM: I launched my philanthropic activity due to the natural disaster that happened in Haiti in 2010. My local hometown, TOGOSHI, in Japanese pronunciation, “TO” same pronunciation with 10, “GO” = 5, “SHI” = 4. Based upon some instinctive inspiration from here, I decided to start our free concert at the park in Togoshi, in 20”10”/”5”/”4”. 1 year after Haiti's disaster, we had another big earthquake in Tohoku, Japan on Mar, 2011. Since then, I have organized these free concerts with a number of my musical friends at the same park in Togoshi, every 4th, May. During COVID-19, I organized these events online. Through our free lives where anyone can join without fees, I want attendants to feel happy, gratefulness for our ordinal life, peace, and hope.

AM: As someone who is involved in a number of projects what are you working on that you would like to share that we should keep an eye out for?

JM: As I initially mentioned, This year in 2023 is The BONEZ’s 10th anniversary after we officially formed. We are gonna kick off our nationwide live tour this May, where we will visit 47 prefectures with our new album, Yours which has been our first release in 5 years. I'm looking forward to meeting with our fans “BONER” all over Japan. I surely promise, we will pump you up! Please check out our tour info.

AM: Because of the work that you do, what is your process when you decide whether you're partnering with someone or doing a collaboration? Are there certain things that you look for in deciding to go forward on those?

JM: Every time I collaborate with other artists, and/or create songs with others, I often try to explore their ideas at first. If they don’t have ideas, or imagination out of stocks, then I give them my ideas. I tend to prioritize opportunities for my collaborative partners to expand their creativity.

AM: How do you take time for yourself so when you're not on stage or working on your next project?

JM: Mostly spending time with wonderful, beautiful family.

AM: You're in great shape, what are 3 workouts that you do that we should consider adding to our routines?

JM: Ab Roller - Squat - SEX

AM: With the summer around the corner, what are your looking forward to personally and/or professionally?

JM: Personally: Going to beach resort with my family. Professionally: Joining in the following major Rock Fes.

IG @jesse_mcfaddin_original

@the____bonez

PHOTOGRAPHY CREDIT | INTERVIEW + PG 106 9PLAYLIST Yoshifumi Shimizu

Read the APR ISSUE #88 of Athleisure Mag and see THE IMPACT | Jesse McFaddin in mag.

9PLAYLIST | MARSHMELLO

Read the MAR ISSUE #87 of Athleisure Mag and see 9PLAYLIST | Marshmello in mag.

SMALL BUT MIGHTY | CHLOE KIM

The importance of sport brings people together as they accomplish amazing feats, learn the importance of being dedicated to their passion and continuing to push the sport. Chloe Kim is one of our favorite snowboarders who is the first female to have won a back-to-back Team USA Snowboarding Olympic Gold Medalist in Half Pipe, ESPY winner, 5X Gold Medalist of the Super Hald Pipe in the X Games to name a few. She's also been included in Mattel's Shero Barbie, appeared on the box of the special edition Kellogg's Corn Flakes where this version was the fastest selling cereal box in Kellogg's history, made it to the semi-finals as the Jellyfish in FOX's Masked Singer and in March 2022, she was added to Fortnite as a playable character as part of the game's icon series.

ATHLEISURE MAG: We’ve been a fan of yours for years. When did you start snowboarding and when did you realize that you wanted to do it professionally?

CHLOE KIM: I started snowboarding when I was 4, my dad actually took me up to the mountains because he wanted my mom to go, but she didn’t want to go. So he took me and he told her she was a terrible mother if she didn’t come so that ride turned into a professional career somehow!

But I think at the age of 6, I started competing at junior events with other girls my age and I started winning these events. My parents saw that I had potential and funny enough, they knew nothing about snow sports and so that was the only measure of my skills and to see how good I was. Shortly after that, I started training and now I have 2 Olympic Gold medals.

AM: Which is amazing! You’re the first female ever in the Olympics to win your Gold medal back-to-back in the Half Pipe. It’s always fun to see you out there! What are some of your most memorable moments from your career?

CK: I think that my most memorable moments are that they're always the firsts. The first time on a snowboard or the first time I won a contest, my first time traveling for a contest! All of the firsts are so memorable to me because I never expected my life to look like that.

Everyone was always like, “oh I don’t know what to do about my future,” but I always knew what to do in my future you know? This is what I wanted to do and it’s pretty cool.

AM: We’ve been a fan of Mucinex and we’ve been using it for the last 10 or 12 years as it clears things up which is amazing. So it’s great to see that you are partnering with them. How did you come on board for this project and tell us more about the “Small But Mighty Campaign.”

CK: I was super excited to partner with Mucinex on the “Small But Mighty Campaign,” and recently, I had the flu. My Mucinex Fast Max just really helped with everything that I had going on. I had a bunch of sinus things, my nose was running like crazy, I had the worst sore throat and it was just this tiny dose that I took, it was so much better! I felt like a human again – so this works. I highly recommend the Mucinex Fast Max whenever you’re sick, because it saved my life.

In addition to that, Mucinex is partnering with me and supporting 5 YMCA chapters with donations totaling $100,000 in 2023. I think that that is kind of why I decided to partner with them as well because they are giving back to these communities in need. That’s very important to me.

AM: That messaging is awesome as well. How do you see that message “Small But Mighty” in your own career?

CK: Yeah, you know that I think that “Small But Mighty” really resonates with me as a young woman who has always been looked down on or no one really believing in me on where I am today and proving everyone wrong has been my favorite part about my career! It’s like ha ha – look at me now, you know? I think that my career has always been about breaking boundaries and stereotypes and all of these things. To see how big of an impact that I have been able to make in other people’s lives and to also be able to change people’s perspectives on women in sports as well. Seeing how big of an impact that I have been able to make is incredible.

AM: You’re always doing so many things and it’s great to see it on IG as well. What are some things that you’re working on this Spring or things that we can keep an eye out for?

CK: I am relaxing as I’m exhausted. But you know, I think that I have just been trying to figure out what I want to do post snowboarding career as well. Knowing that I can partner with brands such as Mucinex for their “Small But Mighty Campaign” makes me really excited about the future because I see how the impact of my career can help these communities. Especially with this one as I started with very humble beginnings and knowing how this kind of support from these brands and how they care about our communities is really important because we had a really hard time when I started out. Snowboarding is not cheap, you know what I’m saying? I received a lot of support through a few charities and organizations so this means a lot and also inspires me to want to do more.

IG @chloekim

PHOTOGRAPHY CREDITS | 9LIST STORI3S PG 36 - 39 + PG 140 - 145 ROXY

Read the FEB ISSUE #86 of Athleisure Mag and see SMALL BUT MIGHTY | Chloe Kim in mag.