DIGGING INTO THE DYNASTY | HBO'S CELTICS CITY DIRECTOR LAUREN STOWELL + PRODUCER GABE HONIG

We love a good documentary and docuseries and when it covers something iconic in sports, you don't have to tell us twice! HBO's CELTICS CITY takes us through one of the most storied franchises in the league that is truly a dynasty and most recently won their 18th Championship last year. In this 9 episode docuseries premiering on March 3rd, we learn about the history of the Boston Celtics from its start, how it fits within the city of Boston, the impact of the sport, as well as culture on the game and more!

We sat down with the docuseries director, Lauren Stowell (144, Tiger Woods: America’s Son, SC Featured: Together – The Jrue and Lauren Holiday Story) and its producer Gabe Honig (PokerStars Caribbean Adventure, US Open Epics: Tiger Woods: Perfection at Pebble Beach, The Captain) to find out about the series, how they went about covering 75 years of history, incredible interviews, and what the Celtics mean to fans, sports enthusiasts, and more.

ATHLEISURE MAG: It’s great to talk to both of you! Before we delve into CELTICS CITY, can you tell me a bit about your backgrounds? Lauren, I know that you did Tiger Woods: America’s Son and Gabe, The Captain – as a Yankees fan, that was a phenomenal docuseries!

LAUREN STOWELL: Yeah, I, currently work with Connor Schell (co-creator and Executive Producer of the 30 for 30 series for ESPN, O.J.: Made in America, Super/Man: The Christopher Reeve Story) at Words + Pictures as a Director/Producer there. I've been there for 2 years since we really started CELTICS CITY. Prior to that, I was at ESPN as a Storyteller Feature Producer documentarian for 16 years. Before that, I was at UConn, you know, I'm a Connecticut native!

GABE HONIG: I've been a freelancer for all the very many years of my career and done such shows as Friday Night Tykes and then The Captain. I hooked up with Words + Pictures with Connor and Libby Geist (The Last Dance, Giannis: The Marvelous Journey, Court of Gold), and then Lauren too to embark on this adventure.

AM: So, what was it about CELTICS CITY that made you guys want to be part of the project and to tell this onion of a phenomenal story?

LS: Initially, after reading the treatment that, you know, Connor and Bill Simmons (The Ringer podcast network, 30 For 30, Music Box: Yacht Rock: A DOCKumentary), had the initial idea to do something longform - multi-part, but really starting to get into the layers of the story for me personally, obviously, Gabe can speak to his experience once we started discussing the story. It was so multi-layered. It was so nuanced, there was so much room for possibility and opportunity, within the story. When, Gabe came on board and we started discussing the story, the arnrative, and the structure. It was almost unbelievable how many highs and lows and larger than like characters, iconic figures, not just sports, but American history. Yeah. So the opportunity for me to tell a story that went beyond just the story of the Celtics, something that could resonate and connect to American culture as large, was really what drew me to the project.

GH: So as a lifelong New Yorker and fan of all things New York sports. This is the last project that I think that I could ever think that I would spend 2 years of my life doing around the Boston Celtics! Words and Pictures passed me the treatment after I was done with The Captain, and I read it and I was just like, “there's a lot here that I think as a Storyteller you can really sink your teeth into.” I was still a little skeptical and then I met with Lauren and her vision for how she wanted to tell this story, I was inspired within the first 20 minutes of what ended up being our 2 hour conversation!

AM: Oh wow!

GH: We spent a lot of time before we shot a single frame, really figuring out what are the tent poles here? What are the stories and where do all the branches come off of? Who are the characters? And I think that's what also separates this story from other stories about franchises. Lauren's focus was on the people and their experiences as they move throughout history. I think that's the thing about the Celtics that, like, I think people are going to really fall in love with, and that makes it the most interesting is that it's the people. The organization leans into the people, the people that have been there for 40 plus years that are still there. That's unheard of in professional sports!

And that comes with pluses, and minuses with that as well. We don't shy away from any of that. It's about character and how those people grew, didn't grow, and all the pros and cons of complicated human beings?

AM: What was each of your favorite moments in the docuseries? Whether it's something you know that we actually get to see through the series, or maybe just something just being in the production side that that really spoke to you?

LS: Ugh, it's such a good question! It's so hard! I know for Gabe it will be difficult for him too. We talk about this all the time, the moments that you know over the almost 2 years that we were working on this story. I would say for me, one of the moments that just really resonated with me was when we were able to get Karen Russell and Randy Auerbach together. They’re close friends and we kind of discovered that through speaking with each of them in our kind of early research phases. I think what was important to all of us on the team was really understanding Red Auerbach and Bill Russell as men, as people, what their character was, and their values. Because without understanding that, you can't really understand the history of the Boston Celtics without understanding those two - the architects of what it became and what it is. I think that was, like, such a special moment for me.

Just seeing them sit across from each other, the genuine admiration and reverence that they each held for each other, but that they talked about each of their fathers holding for one another and how much I guess it meant you know that even they were able to keep this relationship all these years later, and it was just cool to see the daughters of 2 Legends!

AM: Right.

LS: Sitting across from each other all these years later and reminiscing on their favorite moments and how much their father's impact on the sport and on America was. It was really cool for me. I think there's so many moments, but that's probably one for me. That just felt really special.

AM: That's really cool.

GH: I'm going to give you a 3 part answer here.

AM: Give it to us!

GH: Easily the coolest moment. Yeah, okay. As a huge sports fan, like, yeah, being in the room when Larry Bird was interviewed!

AM: Um yeah!

GH: It’s like Holy Shit. And yeah, you know, I'm riding up in the elevator with Larry Bird of the Celtics who has been there for 40+ years and Jackie MacMullan (Editor’s Note: She is a retired freelance newspaper sportswriter and NBA columnist for ESPN.com). What am I doing here?

AM: Yup!

GH: So that's cool. There were other moments I had the easy job of sitting in the room, but not actually asking the questions. That was, Lauren, uh, who was doing most of the question asking for the process. And there were several times, and I don't want to spoil anything. There were several times where I'm just like, that bite right there, what that person just said that's going to be in the show and will be in the trailer. That question that I mentioned earlier, why do I have these preconceived notions about Boston. By having somebody answer that for me in a way that resonated for me was like a magical moment.

Then the third thing is another kind of, like, just really cool moment man, like being there when they won Banner 18. I'm not a Celtics fan. I try to be impartial on my job. Being in that building, a culmination of almost 2 years of work and seeing that green and white confetti come down, that was pretty fucking cool!

AM: I can see that, wow!

LS: You just gave me chills Gabe again – such a cool moment.

AM: I can only imagine, I mean, sometimes you'll watch a game and even if you're not necessarily a fan, you're rooting for and hoping for a better season.

How long did it take for you guys, to work on this in terms of production/post-production? You guys truly are dealing with research and acquiring these amazing people to speak, from relatives, front office, players, etc. I can't even imagine, like how much time was involved?

LS: Gabe, I mean you’re air traffic control. Please tell her the air traffic that you work with!

GH: The day-to-day of the project started in January of 2023. You know, we started staffing up in February of that year, and our first interview was Bob Cousy (Editors Note: Bob Cousy played point guard for the Boston Celtics from 1950-1963. He was a 6X NBA Champion, 13X NBA All-Star and 1957 NBA MVP and was known as a core piece during the early half of the Celtics dynasty known as The Houdini of the Hardwood and is regarded as the 1st great point guard of the NBA and was the first to reach the 4,000, 5,000, and 6,000 career assists milestones), because there was concerns about his health, and by the way, Bob is still doing fine. We filmed that interview on, I think the first week of April of ‘23.

We really started filming heavily that May all throughout the end of the Summer. We had, I think, 50 interviews in the can.

AM: Wow.

GH: The Summer of ’23 was an incredible blur. I mean, I'm just in awe of Lauren and our producers, Sascha Gardner (American Greed, The Athletic, The Captain), and Christina Lenis (The Circus: Inside the Greatest Political Show on Earth, The First 48 Presents: Homicide Squad Atlanta, Slow Burn). Like, I don't know how they did it, we all did it. We ended up doing 98 interviews. Our final interview was Kevin Garnett in August of ‘24.

AM: Wow!

GH: Yeah, we started editing in May of ‘23. Throughout the process, we had to submit for review, between 70 and 80 cuts that all had their sets of notes. We've got a lot of partners and things like that. You know, Lauren and I are still laughing and smiling. There were times like in any creative process where you want to, uh, pull your hair out and you feel like all is lost.

AM: Yup.

GH: At the end of the day, I couldn't be prouder of what our team was able to accomplish.

LS: I'll add on to what Gabe is saying too. I mean, you know, he talks about that summer of ‘23, that was just kind of a blur. I mean. I cannot say enough about the team, the preparations that was required for these interviews. If you think about the story we're telling, starting in 1950 to a current hunt for a championship with these players. It was 75-80 years of history that everyone on the team - I mean, there were probably 25-30 books that everyone had to read. There was no one definitive work that we could use that just is the history of the Boston Celtics. We had to piece together almost like a patchwork of the research. And you know, Gabe and the team the preparation for the interviews for me was unreal.

Like, I'm talking some of these interviews, a lot of them are 3-4 hours on average. And you know, I had 10-12 pages of notes, research questions, and topics. All of that had to be a fine-tuned, well-oiled machine to be able to do week after week after week. And yeah, it was a very aggressive timeline. And yeah, our team was amazing in accomplishing so much in a short amount of time.

AM: I love how basketball - obviously, it’s great for entertainment and learning about the people who play the sport and the dedication they have. But it's also a vehicle about the larger story of what's going on and what that mirror is and what it can be. What do you want the viewers to get after they enjoy seeing all 9 episodes?

LS: I think what I would want the viewer to walk away with is having conversations that maybe they thought they would never have. That's what I would hope, because I do think our goal as a team was to challenge some of the perceptions, to bring truth, to allow the characters of the story - the fabric of the Celtics to speak. These individuals, who many of them never have told their stories some have, many haven't. For them to speak their truth, and I hope that that becomes a source of, you know, again - important discourse, especially in today in our culture and society right now. We need to have these conversations, and I hope that this film allows that because we were able to show the arc of 75 years of Celtics history, but also American history.

GH: That’s a great answer Lauren. Again, as I tend to do, I'm going to answer this in 2 parts.

AM: Nice!

GH: Number 1 - you know and it’s something that I don't even know if I've ever talked to Lauren about this. In our first conversation, Lauren, brought something to my attention that I think is vitally important if you're a sports fan. This film is not just for sports fans.

AM: Right.

GH: I think somebody that doesn't know anything about basketball, you will enjoy it. For sports fans, I want, you know. I'm hoping that people can take away something, which is like, if you love sports, you know, the story understandably, and you should know the story about Jackie Robinson, the Brooklyn Dodgers and Branch Rickey (Editor’s Note: Branch Rickey was a baseball executive and player who broke MLB’s color barrier by signing Jackie Robinson to the Brooklyn Dodgers in 1947. He also created the framework for modern minor league farm system, and he introduced the batting helmet).

AM: Right.

GH: No one talks about Red Auerbach or the Boston Celtics in terms of moving this country forward in terms of Civil Rights within sports and understanding that an athlete is just an athlete. I hope that the takeaway here is that there are other people in that conversation that move the ball forward and perhaps, moved it forward in really interesting ways as well as those never really talked about ways.

And then, just to add on to what Lauren said quickly - what I loved about working with Lauren is that we were pushed to hear from people who haven't been allowed to tell their story, who the camera has not been pointed at and these stories - some of these stories with the Celtics yeah, they've been told before.

AM: Right.

GH: We had a challenge to tell them in a different way and Lauren put people in front of the camera and they were so happy to finally be able to tell their side of the story, and it's so vitally important, and it's a perspective that needs to happen more in all of media, but especially sports documentaries.

IG @lstowell

@gabehonig

PHOTOS COURTESY | HBO

Read the FEB ISSUE #110 of Athleisure Mag and see DIGGING INTO THE DYNASTY | HBO’S CELTICS CITY Director Lauren Stowell + Producer Gabe Honig in mag.

WELCOME TO TANQUERAY FANCY HOUR

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | LIMANI NY

In The Art of the Snack, we always love sharing our favorite places to get a meal and although many may be seen as splurges, there is a perfect union when you have a restaurant that focuses on clean eating and still feels like a splurge with its flavor profiles and assortment. We connected with Executive Chef/Partner, M.J. Alam of Limani New York who shared with us his culinary background, Greek-Mediterranean cuisine and a number of expansions that are taking place with his restaurant!

ATHLEISURE MAG: Tell us about your culinary background and how you came to Limani NYC.

CHEF M.J. ALAM: I am from Bangladesh originally and I used to live in Canada, grew up there and my culinary base is from Canada. So I learned everything there. I started working at a restaurant chain called Au Vieux Duluth in Montreal at one of the franchises with me and my friend. From there, I took the official chef position and then I was running them all. Before then, I used to work in Estiatorio Milos in Montreal for 3 years. I also opened another restaurant briefly in Quebec and I found out that they opened another Milos in NY and the guys were calling me and I took the position here as a sous chef and after a year, I took over.

I ran Milos NY for 18 years. I opened Milos Las Vegas and Milos Miami and then I knew that if there was an opportunity in the city, I would be interested in opening something else. The owners of Limani reached out to me and they were looking to open their second location in Midtown. They wanted me to be the Executive Chef and they made me a partner as well. So, that’s how we started. I love Mediterranean cuisine as this is what I do.

AM: For those that may not be familiar with Greek-Mediterranean cuisine, what flavors and spices are indicative of foods that are cooked in this way?

CHEF MJA: It’s everything and all that I do! It’s the fish and the fresh seafood! It's all about the salt, the pepper and the oregano. It’s about the capers – it’s about the Greek style! My goal is to always search for fresh fish and seafood and to bring this to the people at the table so that they have a modern Greek style for the modern diet I would say. This is my goal to find the fresh ingredients and give it to the people in a healthy way. I don’t do much with the sauce and all that. Everything is the fresh ingredients and the fresh herbs as well as the olive oil. We try to work with everything that is seasonal here.

AM: We are long time fans of Greek-Mediterranean cuisine and it’s such a treat to be able to talk to you as we are long time fans of Estiatorio Milos here in NY as a favorite for lunch and business dinners as well!

In looking at Limani, you have a gorgeous location at Rockefeller Center. Can you tell us about the interiors of this location and set the stage for us for those that have yet to dine here? Do you also have an outdoor option as well?

CHEF MJA: Yes, yes we have an outdoor option. We have an outdoor garden with tables outside, especially with the amazing weather so that people can enjoy it. Being on top of the rock with all of the buildings around it and there is fresh air that you can enjoy on a sunny day. People really enjoy it.

Inside, we have a nice, white Greek marble and interiors that make you feel like you’re in Santorini. We also have a small infinity pool in the middle of the dining area where you can jump in if you get too hot and cool down ha ha.

AM: Ha I’m sure that they don’t but I’m sure it’s pretty tempting!

What are 3 appetizers that you suggest they should eat after taking that metaphorical dip when they’re dining with friends and family?

CHEF MJA: We have our famous Grilled Octopus that we do sashimi style and it’s really good as it’s a Tunisian Octopus. It’s drizzled with some olive oil and a touch of red wine vinegar. Another great dish that we have that we’re famous for is our Greek Salad and our chips which is called Kolokithi which are paper thin sliced zucchini and eggplant chips served with lightly fried kefalograviera (cheese) and tzatziki.

AM: For your main meal, what are 3 dishes that we should have in mind when we’re coming in for our next visit?

CHEF MJA: We always have on display our fish and variety from all over the world from Spain, Portugal, New Zealand, Greece and local. So you come here, and you choose. Your server will take you to the display and will show you the market and whatever is available, that’s what you can choose. I do have some other options for those that may not like fish. We have a Cowboy which is a 26 oz. bone-in ribeye which has been dry aged for 30 days and is served with asparagus or and potatoes or French Fries. We also have Lamb Chops from Colorado that are served with Cauliflower and broccoli. But I mean, we mostly specialize in fish! I mean, people come here –

AM: For fish!

MJA: Yes, they come here to choose from the display, then the guys scale it, gut it out, clean it and we make it!

AM: What cocktails are you excited about as we’re in the thick of the summer where we’re all looking to be refreshed?

MJA: We have a number of options. We have our Lychee Martini, VIP-TINI with vodka and infused pineapple and we have our Mediterranean Mule with Figenza Fig Vodka, pomegranate juice, fresh lime juice, topped with ginger beer and served over ice. We also have an extensive and global wine list.

AM: To end a great meal, it’s always about dessert. What are 3 that we should be thinking about?

MJA: Oh we have a beautiful dessert that is a home made walnut cake Baklava. Another one that we created is the Deconstruction Baklava – it’s an oven baked layered phyllo dough with almonds, walnuts, cinnamon with honey syrup. It’s beautiful – it’s traditional and like everything, it’s made here. We also have a Chocolatina which is a chocolate lava cake and we use our seasonal fruits and Greek yogurt.

AM: In addition to your Rockefeller Center location, you are also in Long Island with your original location in Limani Roslyn as well as Limani Taverna in Woodbury. Can you tell me about these as well? Are the menus the same or are they different?

MJA: It’s 95% the same.

AM: Is there a pool there?

MJA: No ha ha you have to jump into the sea. But in addition to those restaurants, we also have our Boston locations. One will be in South Street and the other is in Chestnut Hill.

AM: How do you navigate having all of these restaurants? Is it difficult to split your time between them?

MJA: This is what I do, yeah. I love doing this. I was in Boston going back and forth hiring people. It’s about training people and then getting service started as well.

AM: Hearing how many locations are opening or will be opened, we definitely appreciate you taking the time!

locations are opening or will be opened, we definitely appreciate you taking the time!

MJA: Well, let me tell you about another one that’s coming – we’re opening in Charlotte, NC too. This will be around August.

IG @limani_nyc

PHOTOGRAPHY CREDIT | Limani NY

Read the JUL ISSUE #79 of Athleisure Mag and see THE ART OF THE SNACK | Limani NY in mag.

COURSE BOUND WITH JULIE TYSON

On Aug 16th - 22nd, THE NORTHERN TRUST golf tournament will be back at Liberty National Golf Club in Jersey City, NJ. We attended back in 2019 and in anticipation of the upcoming event, we wanted to find out more about this tournament, its importance in the golf season and how it benefits its communities. Julie Tyson is the Executive Director of the PGA TOUR of THE NORTHERN TRUST. She shared her career journey, how she came to working in the golf industry, her approach to putting on one of golf's biggest tournaments as well as how she balances a myriad of schedules.

ATHLEISURE MAG: Back in 2019, we had the opportunity to go to THE NORTHERN TRUST and had an amazing time there so it’s so great to find out more about this tournament and your role in it. I’m also excited to chat with you as we are fellow alumnae at Indiana University so it’s always nice to connect with people from there!

JULIE TYSON: You are! You’re a Hoosier?

AM: I am and I was impressed that you were a founding member of the IU Dance Marathon on campus as I enjoyed going to that and raising awareness!

JT: That’s amazing and so cool! I’m on this sports board that they have now at IU and we had a board call last week and it’s like a who’s who of sports. I was listening on the call and I thought, “gosh Indiana turns out some really talented people!”

AM: Without a doubt!

JT: Well you included!

AM: Well thank you!

JT: You have quite a business!

AM: Thank you for saying that! It’s been an incredible journey and even in this time of the pandemic, we were really able to take stock to optimize what we’re doing while working on some really amazing things that will be launching soon! You know, in doing this magazine, we talk to so many people across a number of verticals and a number of them have come from IU and it always makes me think of just how phenomenal of a school it is and how far their arms reach! I’m from Indiana originally so I always wanted to go there, but looking at it from where I am now, seeing all the people that come through there it truly is incredible.

JT: I have 2 older brothers and I’m from Chicago originally and they went to school there during the Bobby Knight era.

AM: Same!

JT: And just like you, but for a different reason, we really wanted to go to Indiana University badly. I remember my first foot steps onto the campus, I had a couple of those pinch me moments like, “I can’t even believe that I’m here!” It’s such a cool experience.

AM: I loved it so much that after my freshman year, I became an Orientation Leader there every summer for the incoming students that were coming in! I’m still friends with a number of the people from those teams as well as students that I oriented. Bobby’s last year was my senior year, but my memories there were truly incredible and anytime I get to talk to others that went there, I know that it’s good people.

JT: Awww me too. I agree completely.

AM: Exactly. You have worked in this industry for a number of years. What is your background and what led you to working in sports and specifically to the golf industry?

JT: I was in media sales for a long time out of Chicago and I remember very distinctly boarding a plane and it was one of those really small 19 seat planes and I was in Michigan and it was in Feb. and I thought that it was freezing cold and dark and I need to do something different. I started to think about what would be next for me and I thought that being an agent would be interesting and fun. So my easiest path in I thought would be women’s sports to become an agent. I thought that I didn’t want to travel all over the globe at that stage in my life so that eliminated tennis because they were playing a lot of their events globally and I thought that golf would be an interesting thing because it was very well established and sort of fit with the lifestyle of not being in freezing cold Michigan weather.

So I reached out to the Vice President of Business Affairs at that time and said, “If you ever need help with your television, I’d love to help.” We got through a bunch of conversations and lo and behold he became the Commissioner of the LPGA, a guy named Ty Votaw. So I went to go work with the LPGA initially and worked there for a long time. It’s a very entrepreneurial setting where if you can dream it, you can do it. I loved my first foray into golf through the LPGA and then my career progressed and I ended up working at the PGA TOUR first in Account Management and then in Global Sales. Then, in 2017, my path led me to a counterpart and a friend that had become the head of our Championship managed event that we own and operate a portfolio of events and he asked if I ever wanted to come and run a tournament within this group of events? That began my event management experience was in 2017. THE NORTHERN TRUST happened to be moving from LA to NY so it was a perfect time for me because I got a new title, we were playing new venues and so everything was new. I didn’t walk into a big legacy really even though this event has been played in and around this area for over 50 years!

AM: That is quite a journey. Before we get into THE NORTHERN TRUST, can you tell me about your role at the PGA and what your day-to-day is like?

JT: So, I’m the Executive Director which means that literally if you think about it like a CEO of a small business, every aspect of the event rolls up through me whether it's client relations, whether it's operations, local relationships with the city or the state – putting on an event like this you have to let everybody know you’re coming to town and make the appropriate accommodations, marketing, HR, everything under the sun. Now the great part about this is that if you think about it like a franchisee, I have the PGA TOUR in the backdrop that we’re owned and operated and I have those resources that I can tap into on a daily basis. But we’re pretty much in NY running our own show up here.

AM: As you mentioned, THE NORTHERN TRUST is over 50 years old, can you tell us about this tournament which is the first of 3 Fed Ex Cup Playoffs events? What makes this such an important event?

JT: This is probably one of the most competitive events in all of golf where players compete throughout the regular season to earn enough points to make it to the Playoffs. We are the first Playoff event as you said. So we only accept the top 125 players in the world. If somebody gets sick or decides that they don’t want to play this particular week, we will play with fewer people. We won’t bring anybody else in. Not only do they compete to get into this event, after this event, we will cut as the Playoffs progress as they go from this event to the second event it will go to 70 players. So for some number of players like 55 players, their season will end at the conclusion of our tournament at THE NORTHERN TRUST because they didn’t earn enough points to make it into the top 70. So that’s 1 and 2, we tend to be one of the largest global platforms first being in and around NYC which is a huge enough platform to begin with. This event is also televised in over 220 countries worldwide so it’s a really big stage that we're putting these guys on. Lastly, over the course of those 3 weeks, these players will pay for over the 3 week run between the bonus pool at the end and the 3 weeks of purses, almost a $100 million in prize money. So that in and of itself, the scale of the stage, the number of hours of television, the platform, the fact that their season could end – there is a lot at stake here that these guys are playing for. So, really competitive environments tend to produce memorable moments on the golf course.

AM: Wow that is very critical in the fact that you could be ending your season after that particular tournament. How far in advance do you begin working on a tournament like this and as we’re a few weeks away, what does your schedule look like leading up to it?

JT: This event typically rotates in and around NY and NJ and in 2020, we played in Boston. We start planning 18 months in advance for where we are going to be in the upcoming year while simultaneously completing the steps towards the current year’s event. We have to be building 2 events simultaneously.

AM: When people think of golf, they think about The Masters, The Players or The Open as opposed to thinking of a tournament that’s minutes away from NYC, what are the intricacies of having a PGA TOUR event in NYC?

JT: Yeah. Interestingly here a local NYer or someone from NJ that is from the area will tell you that convenience is key! You have to have an easy way to get to something no matter how compelling. Unlike some of these other places where you’re in Augusta, GA and it’s convenient and easy to get to once you’re on the grounds of Augusta – you’re pretty local there. Here we battle traffic and all of these other kinds of modes of transportation. I think in 2021 what you will see as fans is that we have made it more convenient to get to the tournament. This being our first time back since 2019, we learned a lot from our fans so parking will be easier, we’ll have our rideshare much closer, our Ferry will drop off at the Liberty National Port instead of at Port Liberté. It will be super easy to get the opening and closing holes. So we have made it more convenient – that’s 1.

2, I think that if you live in the area, you have access to pretty much anything that you could ever dream of from world-class food options to entertainment so we really have to try harder to make this a singular experience that is super memorable. So we have really held ourselves accountable to building something that we think will get people to come back time and time again and hopefully your experience proved that we’re working hard on that front.

AM: I thought it was awesome. We went to the Media Day the day before and took the ferry over that day. I thought it was really cool. Who would have thought that steps away from the city, we have a golf course that we can go to without having to go to other regions in the country. It was really well produced and I’m excited to see what this year will be like. When I think about the music festivals and fashion weeks that we have attended it’s always challenging to do them when you’re talking about doing them here!

JT: I totally agree and we’ve lived through every challenge. COVID being what it is, to have THE NORTHERN TRUST last year in Boston during COVID which I can’t think of anything that is more complicated and we successfully pulled that off so we learned a ton about running events in a COVID environment just like everybody did in running their businesses.

AM: Speaking to that, running any type of event during COVID is problematic. What was your approach last year to tackling it and being in a different locale and keeping in mind all of these other factors that were literally outside of your control?

JT: Well, first we had to determine what was going to be our North Star. Our North Star was always going to be safety. Safety of the players, safety of the fans, safety of the volunteers, of the staff and in every step. We decided that we were going to operate without fans because we didn’t know if we could effectively do it as there were a lot of unknowns about COVID, there were no vaccinations - we just didn't think that we could aggregate people in a safe way. We knew that with the areas with the population of people and volunteer staff and players, that we could control how they could engage, we could control social distancing safety measures. So safety was always going to be our North Star. The second part of this and I think with anything that you’re going through with a crisis, is communication. We over communicated to everybody, the league, we communicated to the state and health officials. We over communicated with people and brought everybody into the process so that they could transparently see what we were planning to do and to advise us if we were going down a bad path. It helped us to be able to play in a time where most sports were unable to. We were really excited to be able to do that and to deliver to fans so that they could at least watch it on TV.

AM: In 2019, we had the best time watching Tiger Woods, Dustin Johnson and Brooks Koepka play and walking the course as they played. So for this year’s event, what kind of hospitality features and experiences that fans can enjoy while watching their favorite players.

JT: I think one thing to note is that if you’re a golf fanatic, we’ve got an option for you which is golf with a side of fun, but if you’re not super into golf and you just want to watch a little bit of golf, we’ve got fun with a side of golf. I think that more and more our fans are starting to see that you don’t have to watch 8 hours of golf if you don’t want to. We’ve got hospitality options that range from anywhere from over a little over $100 a ticket to all the way to $7,500 a ticket. It just depends on the level of convenience that you're looking for. So at the high end of that, the $7,500 ticket gives you valet right up to the door of the club. At the lower end of that, you’ve got access that will keep you out of concession and food lines and it gives you a reserved seat which generally is hard to find in golf. We’ve got hospitality options with everything in between and it just becomes things like climate control, shade or location on the golf course if you’re on a finishing hole. Those things come at a premium. We’ve got people and opportunities that can help coach you through any kind of opportunity that you want to experience. I think that the most interesting thing is for our Grounds Patron. We have 6 miles of front row seats for our Grounds Patrons which is unheard of in sports. Also, our amenities bring in local flavor with our food partners that you saw in 2019. So Shake Shack, Luke’s Lobster and Pizza Vita are there. We also brought in Playa Bowls which is a healthy option that was one of the bits of feedback that we got back from our food partners. We’ll have a wine garden that we fashioned after a North Fork vineyard experience with Adirondacks and food for purchase that pairs up nicely with wine as well as other kinds of experiences that people can enjoy. Again, if you’re interested in fun with a side of golf, we’ve got all kinds of space on a 6 mile golf course that is out in fresh air for you to enjoy with your friends.

AM: In addition to watching amazing athletes and having fun on site, there is also a charitable component as I know you’re focused on food scarcity. Can you tell me about where the proceeds will go to this year?

JT: Thank you so much for raising that as it is super important to us. Right now, we’re trying to frame up our relationships with our charitable partners and part of the reason why we’re still working on that is that it is the tournament’s proceeds that go out to that charity. So we have to hit the numbers in order to take the proceeds and provide them out. What we have tried to do is to pick some themes under the umbrella of Community Champions and Community Heroes. We know everyday that there are people going to work to make somebody else’s life better. Wherever we and THE NORTHERN TRUST as our title partner can go to work and help make those folks lives easier, we want to be able to do that. Things we've focused on include food scarcity that is coming out of COVID in NJ. They're focusing on real issues and summer is always tough with kids not going to school and having a guaranteed meal so that was one that we knew we wanted to be able to help. We’re looking at Boys and Girls Club, The First Tee which is our national charity partner with local chapters. We work with Tackle Kids Cancer, so we have a whole host of charities that we’re talking to right now and we want to help them in 2 ways. 1, with proceeds and financial underpinning and 2 is to take the PGA TOUR’s broad spotlight and shine it on those charities so that not only are we giving to them, but others that can afford to give are also supporting them. So you will see a lot of that going into the weeks leading up to and during tournament week.

AM: Going back to the point you were making with safety being a North Star, what can fans expect when it comes to their experience on-site at the tournament this year in terms of protocols and adherences that are taking place?

JT: Happily, NY eclipsed it’s 70% mile marker with vaccinations so that has been a mile marker that we have been waiting on for a long time! That being said, we also know that as people take their first steps back out into society, they’re going to do this in a cautious way and we want to meet them where they are. First, our food service, even when you’re in a shared structure for hospitality, where we used to have a buffet, we’re going to modify those experiences in terms of the way that we serve and produce the food so that we can make sure that everything is done safely, prepared safely and served safely. Second is, we’ve got fresh air that people can enjoy so we will keep things largely open air this year, more than we have in years past. That's due in large part because of COVID, but also because we have all been cooped up and we think that people want to be outside a lot more. Thirdly, we want to remove the judgement from mask wearing so we will be an environment where if you feel that you want to wear a mask, there will be no judgement and we will encourage it, but it will not be required. Generally speaking, we have an army of volunteers that will be wiping down surfaces and making sure that we keep people a reasonable distance apart – all those things that we have come to expect and want at a golf tournament will continue. I think that our 2020 experience made us much more knowledgeable to know how to operate in this environment.

AM: Wow, it seems like you have so much on your plate with so many different types of schedules running, outside of your job at the PGA TOUR, how do you take time for yourself?

JT: You know, I think that work and life sort of blend together and I’m fortunate because I work in golf and golf is a passion point for me. Being outside is a passion point, so I get to do a lot of what I like to do anyway. I have a family and I have a dog and things like that and when they want your attention, you sort of just give into it at those moments. So everything has its place and I’m grateful that I have all of those things because they are welcome distractions.

AM: How do you give back to the community whether it’s golf or philanthropic endeavors that you’re involved in?

JT: I sit on a couple of boards, but I think that really the thing for me is that my job marries to my passion point. Every day I get up and I get to think about the tournament that my team and I, THE NORTHERN TRUST, that operates with us will be able to benefit the communities where we play. I’m really lucky in that regard because I get to do that every day for a lot of hours a day. We all work a lot of hours and part of my mission is to make sure that we’re serving those communities and building deep roots and I’m grateful that we get to do that so that work and life get to blend together in that way.

AM: It’s always great when we get the opportunity to talk to changemakers and I think especially when we talk with women in sports that are dominating their fields and doing such an amazing job. I know our readers will enjoy it and personally, just prepping for this interview and seeing the dynamics of your career, I was really impressed and excited to talk with you and to see this event from another vantage point!

JT: I’m impressed with you! You’ve got this business that you created from the ground up are you kidding me? This is amazing. We love your support in covering this tournament.

AM: We’re always about storytelling and I love bringing awareness to a number of our topics especially when it comes to areas where people may not think of women being involved in. It’s exciting to see what the landscape can be especially for younger women that are coming up that they will have a better footing than what we had when we started on our journey.

JT: Hopefully that is true or we’re not doing our jobs. Someone once told me, “when you get to the top, send the elevator back down for women.” I’m grateful that you’re helping to do that and any way that I can do it, I want to do it!

IG @PGATOUR

@Thentgolf

PHOTOGRPAHY COURTESY | PGA TOUR/THE NOTHERN TRUST

Read the JUN ISSUE #66 of Athleisure Mag and see Course Bound with Julie Tyson in mag.

THE ULTIMATE BITE WITH MING TSAI

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

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

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

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

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

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

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

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

AM: How would you define your cooking style?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IG @MingTsai

@SimplyMingTV

@MingsBings

PHOTOS COURTESY | Chef Ming Tsai

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

ATHLEISURE LIST | CITY WINE TOURS

Wine is definitely one of those beverages that we enjoy drinking with our meals, sharing with friends and knowing more about it. We took a moment during NYFW to checkout City Wine Tours which allows you to choose a neighborhood where you will visit 2 eateries to know more about 3 wines that you will sample at each place as well as appetizers at the culinary destinations. You walk away knowing more about the varietals, taking notes about the wines you enjoy during the tour and being able to flex your wine muscles.

Back in 2011, 3 wine-drinking friends; Dan Andrew, Rick Goldberg, and Christian Iannucci began this company in Boston in 2011. Wes Narron joined as Chief Wine Ambassador soon after. Wes believes that learning about wine should be as much fun as drinking it.

For those in Boston, you can select tours in North End, South End, Back Bay and Harvard Square. In NYC, these tours are available in Soho, West Village and Upper West Side. Those in Philadelphia can go to Old City, Center City and Fishtown.

When it comes to pairing restaurants within the tours to the wines, City Wine Tours tries to find restaurants that have a wine list pricing based on value, rather than obscurity or exclusivity. Then they set up the 6 wines like you would see at any official wine tasting. They include a sparkling wine, dry white, sweeter right or rose, light bodied red, medium to full bodied red and something interesting.

In addition to signing up for a tour that has various people within it, there are options available when it comes to private ones as well. City Wine Tours wants their guests to have a great experience. They have put together corporate dinners, in-house or in-office tastings, Match.com dating events, wine blending competitions, birthday tours, bachelorette tours and intimate 2-person tours (where the dessert was a marriage proposal).

PHOTO COURTESY | Galli

In terms of adding a twist to offerings that are available and providing options to stimulate their guests, they have tried various approaches such as Sparkling Wines only, Big Red Wines only, Mommy's Night Out as well as Wine and Chocolate.

City Wine Tours' focus is to continue to add more options in the East Coast and then to spread through the rest of the US. For those in Washington, D.C., Nashville and Providence, keep your eye out for this experience to roll into these areas.

CITY WINE TOURS

Visit the website to check your city!

www.citywinetours.com

IG @CityWineTours

Read the Sept Issue of Athleisure Mag and see Athleisure List | City Wine Tours in mag.

ALL IN TOGETHER NOW

This month's cover story features Jonathan Jones, Brandon King and Obi Melifonwu of the Super Bowl LIII Winning Champions New England Patriots. The road to success is one that is truly a journey that isn't a straight line. In our interview we hear how these teammates fell in love with the game, made their way to the Patriots and how they get ready for their games every week! In addition, we also had the opportunity to talk with their Sports Agent, Sean Stellato of SES Sports, whose own life has been infused with sports as an athlete who then made the Jerry McGuire transition to being on the other side of the ball. The relationship between players and the agent is essential to their success.

Our shoot took place in Tribeca at the Serafina Tribeca, which is one of our favorite places for Italian comfort food. When it comes to hospitality and having the right vibe for a celebration, the General Manager, Christian Ferrara makes everyone feel at home while educating them on his cuisine and culture.

ATHLEISURE MAG: When did you realize that you wanted to play professional football and what was your journey to get to the New England Patriots?

JONATHAN JONES: I grew up loving watching the games as young as when I was 3 or 4 years old. I played high school football in Georgia and high school football in Georgia is just big! I went to Auburn, we won a National Championship. Leaving Auburn, I was a free agent and I chose to come to New England and it was probably the best decision of my life honestly as I have had the chance to go to 3 straight Super Bowls. It’s been a great journey as far as the NFL goes! But for my entire journey to come from where I come from to make it to the Patriots, it’s been a blessing!

AM: Tell us about the position you play and who do you work with closely on that portion of the team?

JJ: I play defensive back cornerback and mostly we work with the safeties and sometimes the linebackers.

AM: During the season what is your week like in terms of practicing to get to Sunday’s game?

JJ: After a game on Sunday, you come in on Monday and first thing you want to handle and collect everything from the previous game. You then want to start working on your body. Tuesday is a day of recovery for your body getting a massage, getting treatments for pains that took place from the last game. Wednesday, Thursday and Friday is all about training and practice. Saturday, it just depends on whether it is a home or an away game. But, it’s a full week and Tuesday isn’t like a day off, but more like a day to get ready.

AM: What are 3 songs that are on your playlist that get you ready for whatever game you’re playing?

JJ: It’s always a classic with me with Young Jeezy – it doesn’t even matter what song it is! Right now I have Little Baby on my playlist and I’m from Georgia so any of the Georgian rappers that are out right now – they’re there too!

AM: What does it feel like to be a 2 X Super Bowl Winning Champ?

JJ: It feels great to win Super Bowl LI and LIII. To get there every time is always the goal. I’ve been there 3 years in a row and to win 2 of them is amazing. A lot of people never even get there so for me to be there 3 times and to have won 2 is great! Every year you get there, you have to refocus and remember what you did last time to get there and how great you were at that time to win.

AM: What is it like in the off season as you prepare for the regular season?

JJ: The first thing is to get your mind and body right. You have to take the time during the off season. You want to make sure that you spend time for yourself, with your friends and family. But then it’s like you’re right back to when it’s time to go back and you also want to make sure that you stay in shape as well. It’s a quick turnaround and you have to be ready.

AM: What are your goals for the upcoming season?

JJ: My goal is to develop my game and become more of a leader within the team and to definitely work on my game with me being a young player. I want to continue to improve.

AM: How do you define your personal style? What do you wear when you’re going out for fun or when it’s a special night out.

JJ: My personal style is always about being casual with nice jewelry. I’m a laid back person. When it’s about going out, you can never go wrong with a nice shirt and jeans with nice shoes. It’s always an easy fix.

AM: Now that you’re able to relax what are 3 shows that you’ll binge on Netflix?

JJ: Oooo 3 Daredevil, The Punisher and Iron Fist.

ATHLEISURE MAG: What was your journey to get to the New England Patriots?

BRANDON KING: I went to Thompson High School in Alabama that was home for me. It was a pretty small town and in my senior year there, we got a movie theater and a Walmart which was pretty big for our town. Now, my high school is the biggest high school in the state which just goes to show how much it has grown! When I was there it was much smaller. During my junior year, coaches started coming in and recruiting and I talked to a lot of teams, but ended up falling short in my senior year by .03 to meet NCAA requirements.

A lot of people in my family were so happy that they thought I would be going to a Division I school on scholarship. So when I didn’t, a lot of people just put me on the back burner and a lot of people stopped talking to me because they felt that I was just going to be back at the house. But I knew what I wanted to do and I played for 2 years at Highland Community College in Kansas. At the time, I thought that I would be there for a year and then transfer to a Division I school, but that’s not how it turned out. I kept my head down to do what I needed to do so that I could continue to play football. I did well there and I got a lot of awards which I’m not big on as I believe the past is the past. You need to continue to work to do the things you need to do to be where you are. By staying there and doing the work, I got a scholarship to go to Auburn and transferred there. I played safety there and shortly after getting there, there was an injury to Justin Garrett the star linebacker which was a hybrid position between linebacker and safety so I changed to that position and I played that for most of my Junior year and then moved to linebacker. My senior year, I ended up breaking my thumb a week or two right before my first game of that year. I did everything that I could do to just stay at full speed. I treated everything with full respect, all of my teachers and anybody that could or would help me. I always had a smile on my face when I walked around as just having the opportunity to be there at Auburn was everything. Even in the worse times, you still have to smile. While at Auburn, I played linebacker, defensive end and safety. I was always ready for any opportunity and for people to see that I could do those positions being 225-226lbs was important and showed that I am versatile.

My senior year at Auburn, I was trying to do an internship while I was a full time student and trying to train for the NFL. I didn’t have an agent or anything like that because I didn’t have any money for that. When I was at Auburn, I played multiple positions, I was still under the radar for the most part. When I first got to Auburn, I just worked out with the strength coaches and I really appreciate them, because they prepared us very well in developing the athletes overall. I ended up just being there and working everyday and working in the schedule to actually be able to workout and I had to be productive and just go about a different way. I just came to work everyday and I don’t think it really matters, I have been in the league for 4 years and I still haven’t gone to a facility or trained with a specific individual. Being at Auburn and being with those coaches, they laid out what you had to and it wasn’t a big deal for me to get it done that way. After Pro Day came, I think I did pretty well and I walked up to the Canadian coaches and whoever was there and I wanted to shake everyone’s hands and to tell them thank you for coming by. We had all 32 NFL coaches there for our Pro Day I believe, to check out the talent. I tried to take the initiative to shake everyone’s hands that I could to show my appreciation. I did the same thing my last day at Auburn. Whether you were a positive influence or a negative influence, that’s what makes a person a person. Sometimes, people don’t realize that there is beauty in the pain and wherever you are in life, you can smile and do what you have got to do in life.

After that, I went back to work and I didn’t get any calls and then I got a call from one team with a contract. I just wanted to put my best foot forward and did everything I could do to play professionally – I didn’t want any regrets. That team called me and woke me up out of my sleep and I knew the dream was still alive and then a few days later, I got another call from another team and then I got a workout schedule from the Patriots and I never visited the Patriots or anything like that. I never went to check out the facility. I just had a workout set up at Samford University in Birmingham, AL and had an individual workout with him and it was the only thing I did. I got an opportunity to go out to other teams for my time to shine as a free agent. I wasn’t worried about the money it was finding the right opportunity – I chose the Patriots and I have been there ever since.

AM: Tell us about the position that you play and what portion of the team you work with closely?

BK: Right now I play linebacker. For the last 4 years, I have been a core special teams player. My position coach is Joe Judge – the special team’s coach. I work closely with Matt Slater, Nate Ebner – I work closely with those guys and just try to get all the ins and outs from those guys the best that I can. Those guys have been a part of a lot of Championship football. They have a lot that I feel that I can learn from. Maybe one day the goals that they have learned, I can reach back and help someone else too. They are great guys to be around, they put their pride to the side and put the team first. They don’t complain and they get it done. I have a lot of respect for them.

AM: During the regular season, what is your week like in terms of practicing and preparing for those Sunday games?

BK: I wake up at about 5:00/5:30/5:45am depending on whether I have an injury to tend to or not and it’s best to get working on that first thing in the morning. During the season I work, 12-13 hour days.

AM: What has playing in the Super Bowl been like for you?

BK: It’s been amazing. My first Super Bowl (LI), my head was kind of spinning with everything going on – I was going at like 100 miles a minute. This one, it was my 3rd one that I was a part of, and everything was a great experience, but I just wanted to get to the game. I knew how it felt to win a Super Bowl game and what it felt like to lose one. I knew what we came there for and it was nice to see my family and everything, as I don’t get to see my family a lot as they still work and I don’t get to see them that much. It was great to catch up with them, but at the end of the day, it’s a very long season and trying as you’re playing 34 games a year, as you have the preseason also and to play at that level. I wanted to do what we came there for and to put those distractions aside. You know what it’s like to watch the game when you’re younger and for me, it feels like the game gets too big and we all have different ways to approach it. Winning felt like weight coming off your shoulders. There are people that you bonded with in the beginning during training camp that don’t make it or you play with them half the season and something happens to them and they may not be on the team anymore. The new guys have to come in and fill in the voids fast, because no one is going to feel sorry for someone that doesn’t know what to do or not knowing the system. Everything counts and everyone needs to be on the same page to be successful. Playing with your team for awhile creates a sense of comfort. Winning and going through all that adversity is a lot – this season wasn’t perfect by any means! We knew that no one was going to be able to fix it but us. Our job is to get it done. It felt good to get it done and to be at 3 Superbowls in a row and to know what it is like to win and lose one and then to look at these guys I play with. I mean I have only been in the league for 4 years and I know my body doesn’t always feel too hot and to play with guys that have played 8/9/10/11/12 years, I have a lot of respect for them. It’s like ok, then let’s go! It’s a respect thing and everyone in that building comes to work every day and it’s hard for you to not do the same thing.

AM: So what do you do during the off season to prepare yourself for the next upcoming season?

BK: I take a week or 2 off as I feel that that is well deserved. The off season is really short. I feel like it’s only a month and a half off. By the time I get home it will be around Feb 28th and we have to report in April. I bought a home in Tennessee last year and I’m trying to get everything there and get the family settled in and then I have to see the family in Alabama.

AM: What are the goals for the next season?

BK: I’m not really big on setting goals because disappointment is one thing and I feel that you can get really deterred if you do set the goal. I take one day at a time. People will say that they want to do this or do that and then people will look at you and say, “hey you said you were going to do this and now look at you.” I’m the kind of person, that I just let things ride and happen the way that they happen. I will figure out the pieces of the puzzle to get to where I want, but hopefully, I will be able to put it together in the right way for the way that I want. I just want to be productive, dependable and that I am doing things in the right way.

AM: Since you are on the road so much, what are 3 items that you like to have with you that make you happy or comfortable?

BK: I try to keep a pair of headphones with me. Sometimes I use them, sometimes I don’t. Sometimes I listen to music in the locker room, sometimes I don’t. When I travel, I like to have headphones because you can block things out. This year I have been bringing my tablet with me more because I can watch my movies on Netflix and take my mind off of things. You’ve been putting in the work during the week to know who you are going against so I want to relax when I travel to the game. When I get to the hotel, then I like to be able to pick that back up again to think about the game.

ATHLEISURE MAG: So when did you realize that you wanted to play football professionally and tell us your journey on how you came to the New England Patriots.

OBI MELIFONWU: At the age of 9. Well it’s a funny story. I came to Massachusetts as the age of 3 and when I was about, I want to say between the age of 6/7, I watched the Patriots win Super Bowl XXXVI. I realized then that I really loved football and then at the age of 8, I brought a Pop Warner sign up sheet to my mom and she ended up throwing it out and saying it was too dangerous. I was crushed that year and I methodically thought about how I could get her to sign the sheet. So the next year, the same thing happened, I brought the sheet and she didn’t sign it and then I brought another sheet for her to sign and she ended up realizing that I was serious about it and she signed it. I’ve been playing football ever since!

My journey to the Patriots was one that I least expected. I went to high school and I got one offer from UCONN. It’s the only offer I got and I went there and had a pretty good year. Then I got drafted by the Raiders in the second round. Then after I got drafted I felt like that I was finally here and I could prove myself and play football. Unfortunately, I had injuries that happened to me that slowed things down. That last year, I ended up getting injured in August and I got cut. I was devastated. But I understood that everything happened for a reason. Nothing good good comes without perseverance and I really believe that God gives the strongest battles to the strongest war riors. I took that perspective and I just worked and got as healthy as I could and I got picked up by the Patriots. It was ironic as that was the team that I grew up watching playing. It was the team that I wanted to be on since I was little.

AM: Tell us about the position that you play and who do you work closely with in that portion of the team.

OM: The position I play is safety and that position is on defense. It is basically the last line of defense – you stop Receivers, running backs, any skilled position from scoring as that last line of defense. If stuff breaks through the line of the linebackers, even sometimes the cornerbacks. The Safety is the one that kind of has to save the day. Getting to the NFL and getting to the Patriots, I started to work really closely with the defensivebacks on the Patriots like Devin McCourty, Patrick Chung, Duron Harmon and Coach Belichik. They really helped me to improve as a player.

AM: During the regular season. What is your week like in terms of practice, working out, watching the game tape – what are the typical things that you tend to do as you prep for that gameday?

OM: A typical week is like a lot of studying and a lot of watching the games on your own. Everyone has their own routine and things that they like to do to help them get ready for the game. I just like to go into work and try to really take notes, implement the gameplan for that practice and do that everyday. As the gameday gets closer, just kind of take a step back from the physical part just really try to focus on what I need to do for that day. I’m visualizing different things like certain calls for certain formations and certain situations. Just mentally preparing to be ready for that game and I feel like that’s a good mindset to have. There are 53 people on a team, but only 47 people get dressed. Some weeks you might be up and some weeks you might not be. Some times you may be activated and other times you may not be activated. It’s almost like you have to take that approach every week because you don’t know when you’re number is going to be called. If you’re not ready for your number to be called, then you’re going to miss out on that opportunity at that time.

AM: You’re in amazing shape – how long are you in the gym and what are some of the key workouts that you do? Do you have 3 that are your go to in particular no matter what?

OM: Yeah, it’s funny that you say that because in college, I really just ate anything I wanted. In terms of healthy, I mean I just did everything and ate anything. But when I got further along in my career, I started really trying to watch what I ate. Even until now, I still do my best to stay healthy because I understand it will help me in the long run with my longevity.

In terms of gym workouts, I do the typical three which I feel is the bread and butter of bench, squats and power cleans. Then there are other things like core and I’m always trying to work on a lot of stability stuff to help maintain the strength of my arms. I’m really trying to get into yoga. I’ve tried it a couple of times and we just don’t have the best relationship right now haha. It’s something that I am going to try to continue to do.

AM: You’ll probably like Hot Yoga or a Cardio based one, it may make you feel more aligned to it more.

OM: Yeah.

AM: So what are your go-to foods in terms of what you do to maintain your body and then what splurge food do you enjoy eating?

OM: My go-to vegetable is broccoli. I love it grilled, cooked, sautéed, whatever! My go-to meal for fuel is pasta and meat sauce. I’m the type of person that when I am performing or doing any type of physical activity, I have to eat before. I feel like that I can feel my body using that to fuel me throughout whatever workout or activity that I’m doing. So that’s my go-to meal.

Splurge I mean – everything under the sun that’s sweet! I try to cut down on dairy – icecream not too much but chocolate, cake, cookies – whatever sweet that you can think of I will most likely eat. That’s really my splurge or any fast food.

AM: On game day, how do you prepare – do you have a routine that you go through or is it more of a mindset?

OM: It depends on how I am feeling for that game. I feel that how I prep is the same, but on that day of the game, some days I will listen to Future or Meek Mill to get hype. Then other times I will listen to Jhene Aiko’s, ‘The Calm Before the Storm’ to get ready. For game day the night before, I try to do a lot of visualization for the game. I try to put myself in the position of the game so if it should happen that way, it’s not the first time that that happened. I try to keep a level head and not think too above or below the game. I try to understand mentally that things will happen throughout the game and that I shouldn’t get too overworked about it especially as a DB because the position I play and that CornerBacks and Safety’s play you might get beat on the play or give up a touch down or you might give up a big chunk and in the position that we play – we have to have short memories. We can’t let that one play affect the rest of the game. So those are just things that I do before and during the game.

AM: What was Super Bowl Sunday like for you and what has it been like since the game? Obviously, we shot your cover days after the big win and we’ve been watching your Instagram.

OM: The experience has been really great. Like being able to be in a Super Bowl and just being able to soak it in – it’s a blessing because so many people go through a whole season, 10 seasons, 16 seasons all the way to get to here and they don’t win a Super Bowl. As a player, you play the Super Bowl for many reasons. I feel like you play to make it to the Super Bowl, win the Super Bowl and then become a Hall of Famer. The fact that I got to experience that in my second year is something that I will not take for granted.

AM: You have great style – how would you define it? What do you wear when you’re just hanging out with friends or for a night out.

OM: With my friends, I just like to be comfortable. I wear a lot of joggers, a lot of sweats, nice comfy sandals, sweatshirts – I love sweatshirts like the one that I wore in the shoot, that’s the kind of things that I’m talking about.

When I go out, I’m a simple person. Obviously I like my figure and I like to take care of my body. I want to wear things that show that off whether I’m wearing slim fit shirts as well as slim fit and tapered jeans to show off my legs. Just something nice on my feet, whether they’re Yeezy’s, Timberland’s – any sneaker that looks neat and fit. My style is simple. I wear a lot of solid classic neutrals with a simple fit – nothing too extravagant.

AM: Now that you’re in the off season what are you thinking about and what goals are you setting to prepare for next year?

OM: My goals in terms of next season is that first, I have to get away from football. You work and you train for 8 months and then you have to go and take time to get away. I have really learned that in my time in the NFL. You have broken your body down to play and now you just need time to step back so that you can ease into it. I want to get my body right so that I can come correct in April. I can compete and everything I need to do but this year I am very focused on my body and mind being right emotionally and spiritually. This way I can perform at the level that I know I can and that I can show everybody else especially the Patriots organization that they didn’t make a mistake in picking me up and in giving me that chance.

AM: You’re based in Foxboro, where can we find you grabbing a meal, working out and shopping?

OM: Working out – I haven’t figured it out. I have a couple of places that I might try as I just got here. You can find me at the Patriots Place at Showcase Cinemas – I love the movies! I watch too many movies or playing video games or find me at the mall. Not even shopping, just walking around seeing things. I’m really observant and I like to see things.

I also wanted to say thank you for the interview and having us. I just want to thank everyone that helped me to get to this point and I don’t want to leave anybody out. To all the friends, coaches, everyone on this journey that has helped me out and you guys putting me in this magazine. I just want to say thank you!

ATHLEISURE MAG: We enjoyed having you a part of our cover shoot and we know that prior to being a sports agent, you also had a career professionally in football. Can you tell us about your athletic career and then what took place that led you to becoming an agent and then eventually launching your firm?

SEAN STELLATO: What a great question. Well I was born and bred in Salem, Massachusetts. I played highschool football there and had a very successful career there. Actually, the spinoff from my book, No Backing Down, came from my Junior football season which had a very diverse underdog team, a legendary coach that I always call a first generation Bill Belichick. As the team was projected to not win a game they found themselves undefeated playing another undefeated team. A major teacher strike shut down the school system – we ended up playing in front of 12,000 people and I had my career game on National Television and that was kind of my coming out party. After graduating Salem, I had the opportunity to go to a Boarding School for a year called the Gunnery Prep School.

I’m fully indebted to them because they taught me the value of education. They gave me the opportunity as it was such a political spinoff with the team after the Junior year, because of the coach being fired, that all of the kids who were going to be seniors were pretty much in harms way. The new person that they hired didn’t care. People were looking out for themselves and not for the kids. So a lot of the minority kids who had single parents, didn’t have a father figure to look out for them and it ultimately killed their careers. I was fortunate and was the Lone Ranger that was able to fly from the nest and get an opportunity – a true blessing was Gunnery Prep School – they gave me a full scholarship which was $33,000 to go there! I mean there were 8 of us together in a 3-bedroom house where I grew up in Witch Craft Heights in Salem. My mom was a stay at home mom and my parents didn’t have a college degree. They gave me that blessing and opportunity and I was on the basketball and football team there. I went onto Marist College – my mother doesn’t fly so I gave the Heisman to them. I did receive denial letters from a couple of schools and I still do read them a couple of times a year because if I let rejection define me, I wouldn’t have been doing what I am doing.

I played Division I basketball and football there which, is 45 mins north of the city on the Hudson. It was a beautiful campus and had a successful career there. My junior and senior years there I was the leading wide receiver for the 2000-2001 season. I finished there 9 straight semesters on the Dean’s List. The beauty of an education and just remembering the first time that I had been on an airplane to play basketball at Pepperdine – an amazing journey through college. But we played down in Florida after 9/11 about 10 days after that and I got scouted by an Arena Football coach and he ended up following up with me after the season and I had the opportunity to play 2 years professionally for the Arena Football League for 2002 and 2003. One of my head coaches for one of my teams is now the head coach at Purdue and he beat Ohio State this year.

You know, I saw the movie Jerry McGuire back in 1996 in high school and I fell in love with the movie. I thought about how cool it would be. I mean, as a football player, you think that you’re immortal and that you can play forever and I had to face that reality. I could have played in 2004 and I said, “I’m going to go hard on this sports agent thing.” I had 2 agents that I had hired and then I fired. I felt that there was this gap between how I wanted to represent players and the lack of transparency that I was fed when I played. I felt that I wanted to reshuffle this industry and threw my hat in the ring and got licensed late 2005. I didn’t know what I was doing and I spent a few years banging around on my own for a few years and then I partnered up with a firm and then I got exploited and in 2013, I was with the firm for a few years. We joined with a client each and then it grew into 10. I was flying our New Year’s Eve, Christmas Day signing guys getting exploited making pennies on the dollar. The night I got inducted into my high school Hall of Fame, I told my wife, “I’m not happy where I am in my career.” I told her that I wanted to have my own firm and she said, ”let’s draft the termination letter today.”

I walked away and I had signed a Non Compete so I had to walk away from all of those guys. I had one loyal client that said, “I signed with you, you’re my guy.” He never played a down in the NFL after that point and he said, “I’m leaving and coming with you.” Like Jerry McGuire walking out with Ron Tisdale, a receiver and goldfish – I walked out with an unproven long snapper and a pet boxer dog named Sly. I remember when I left that firm, they said that I would never make it in the industry. But my whole life people said that I was too small to play football, that I wouldn’t play Division I or play pro. I feed off of and that’s all I needed to hear and my wife was my witness and I put my head down and went to work.

I signed my first player, Bryan Braman, who won the Super Bowl last year, he kept me in business and I made a pact when I got into the business and I said I would never go to the SuperBowl unless I had a client in the Super Bowl, and the last 5 years I have had my guys every single year play in the Super Bowl. My drive to be an agent is to be the best and football lifted my soul when I would step onto the field. It brought me so much structure and joy to my family’s life and my life as well as the ability to have an education and to network with the ability to meet people and to interact. It's a special place in my heart. I have been inducted into 3 Hall of Fames which I am so proud of that as I was statistically not supposed to be here in terms of how I was raised, my size. I never let my greatest asset – my work ethic, down. That is what I stayed true to!

AM: What is your day like during the season vs off-season? For those players that you rep, how much contact to you have with the team and the league?

SS: My day to day – my mornings start off very early. I can only workout very early because my phone is always blowing up with 100s of calls and 100s of emails a day. That’s a big part of my lifestyle that I approach every day as I lift and I run. I get my mind right and I try to read a book every 2-3 weeks. I'm finishing my second book and it all comes down to time of year right? So obviously, if you have clients who won the Super Bowl, you just go balls to the walls to try to monetize and to expose them and align brands with them that are in line with their missions. In terms of post SuperBowl, when you win, you’re talking about shifting gears. So let me rewind.

In the fall, you’re talking about recruiting kids for the 2019 the following draft. You’re going to college games and evaluating films. At the same token, you’re servicing your guys with their needs and what they want. Then you have the guys that are on the street. You have to designate x amount of hours to make sure that they are employed. For the guys that are playing during the season, you have to make sure that you get them appearances for their marketing. Right when the season is over, you go into guys who are unrestricted free agents that are able to test the open market - so gauging what their value is and seeing which teams best suit their needs.

You’re constantly trying to work on your relationships with teams as that’s key. In terms of having that relationship and letting them know you have great guys and you’re not just throwing people at coaches. It’s 24/7 – 365. I don’t really call anytime that I travel a vacation because I am constantly fielding guys and am a hands on kind of guy. It’s how I believe I should run this.

AM: Is it hard for you to represent clients that are on different teams?

SS: I’ve got guys in a lot of different markets. It’s great to be able to interact with so many teams as no one usually stays with the same team – maybe Brady and a handful of others. Shuffling around is just human nature in the NFL especially with salary caps. With free agency, it’s a different landscape than what it was 20 years ago. That being said, it’s important that if you have guys on other teams where if – for contract extensions or just to broker deals – it’s new markets that are important because every market is different. My conversation with the Dallas Cowboys is different than the New England Patriots. Everyone has different core values and beliefs – obviously everyone wants to win in this league and to monetize opportunities as the league has crossed over to $15B in revenue. It’s a fine tuned machine.

AM: I’m sure you have a number of people who request to be represented by you. What process do you have in deciding whether someone will join your roster?

SS: I tell everyone that there is 1,440 minutes in a day and I have two lives, one as a sports agent with SES Sports as my infrastructure and I also have my family which is my wife and 4 kids. I try to keep that balance and sometimes I leave my self a little thin and I try to be better at that.

In terms of managing expectation. My phone is constantly ringing, when I first started I was the one seeking out guys and now I can cherry pick guys that I want to have. Obviously if you get a 1st or 2nd rounder, you don’t want to miss that opportunity. I think managing expectations, having that connection with a player who has the core values and beliefs that alignment is important. Some guys put a higher value on their skill set and it’s like having a house that you try to sell in the open market where you think it’s $2M and everyone else thinks it’s $1M – it’s going to be tougher to sell. You have to compromise, and you can’t sugarcoat it with your clients, you have to keep it real and be transparent with them and do what is in their best interest.

AM: What is a typical Sunday like for you during the season?

SS: A typical Sunday is impossible for me to be in every market. I have yet to be in every market on the same day. Last year in the Superbowl having 8 guys in the game – 5 in the Patriots and 3 on the Eagles – I mastered it that day! In terms of a typical Sunday, I try to at least see every player each year. If not I have the NFL package and thank God for cell phones! My Director of Football operations is phenomenal and he doesn’t take his eye off the ball. He’s always keeping me in the loop on things, from Social Media, research, staying current on guys and watching everybody. I take watching these guys very seriously. When I go to the Superbowl and people go as fans, it’s different, I go in as a business. I don’t change my preparation in terms of game rituals. I stick with them as a player as I do as an agent.

AM: What are those rituals?

SS: I make sure that I have the same things for breakfast every Sunday. I always say a prayer before kickoff. I kiss my crucifix. When I go to church that morning, I pray for each player individually. Sometimes I wear the same socks is he plays from one week to the next. I always have the same snack before kickoff or during the game. During the Super Bowl, I will put my phone in the cup holder and not touch anything until something happens. During the AFC championship, I was very unprepared weather wise, but when I am suited up, I always put my baseball hat on and turn it backwards and pretended I was playing Little League Baseball with a rally cap on. I didn’t move it until they won it in overtime. My wife thinks I’m crazy with my superstitions, but I don’t know. I get superstitious on certain things and whatever works – works for you right?

AM: With this last Super Bowl win, what was that like for you and what is it like that you’re a part of these guys careers?

SS: Just surreal and gratifying. I tell everybody that when you have that baby and hold it in your hands, it’s a life changing moment. When you have these players and you have such a passion for football like I do, I took them as far as I could take them and see them taking it further it just touches my heart like no other. This one was the most special win, because clients like Jonathan Jones – he led the defense in tackles, he had a sack and contributed so much to that win. Ryan Allen could have been the MVP of the game. Brandon King, he’s just an absolute beast and Obi with his story of how he ended up here.

AM: His story is incredible.

SS: With Obi, we had 4 teams to pick through and I don’t ever like to take credit, but I really pushed and stressed the fact that he needed to be a Patriot and not a Saint or a Chief. We picked the winning lottery ticket there.

This one in particular meant more because I felt like my guys contributed more to that particular win. I had bigger roles and obviously in my mind, it has increased more in the last few months. I mean last year, it was special because of Bryan – he pretty much kept me in business and kept the lights on in 2014 when I was a year into it. It’s been remarkable. You want to see all of your clients win a ring. Obi got his this year, Bryan got his last year, Trey Sullivan got one last year. This year I didn’t have any players on the opposing team. Last year I felt bad for my Patriots clients that lost, but on the same token, I felt good for Bryan. For the Falcons/Patriots Super Bowl, I had 1 client on the Falcons whose family was completely devastated and my Patriot clients pulled off the greatest comeback in Super Bowl history. It’s been a blessing to be affiliated with history. The Patriots, whether you love them or hate them, are remarkable in what they do and they have done what no other franchise has been able to do in these times. You can talk about the Cowboys, Steelers and Green Bay Packers, they did not do it in a time period like this. There was no free agency, there was no salary cap. It’s a completely different animal today. What Belichik and Brady are doing – it’s remarkable. I’ve been able to grow up in this area and be able to model and build a sports agency around and learning from them – how they negotiate, how they do things at the organization to how I manage the kids’ careers.

AM: With the draft coming up, what is your role for that and what do you do?

SS: It’s to be a confidant to the players that I represent and to know that they are not going to be a guinea pig. To know that they are with someone who is not going to reinvent the wheel. Being with someone who has the relationships in the league who is going to sell them and brand them organically to make them successful in the NFL. It's a very trying long time, but at the same token it’s a lot of time and emails – the combine is a tremendous amount of leg time getting in front of people. It’s constantly selling, planning, promoting, These calls build for the combine for their pro day so they can be successful and play in this league. It’s a process that I take very seriously – you want to have all the guys that you represent drafted, but at the end of the day – you manage their expectations and you hold their hand and say, “hey, if you’re undrafted. That’s ok. Some of the greatest players that ever played this game went undrafted.” That’s sometimes your destiny and your fate.

AM: When we were on set for the photoshoot, we enjoyed hearing about a number of projects that you are working on outside of your life as a sports agent. Can you share them with our readers here at Athleisure Mag?

SS: My first book, No Backing Down, which is a human triumph story on 3 levels – my personal story, legendary coach and our team, has a forward written by Doug Flutie and it was endorsed by Bill Belichik, Evander Holyfied, Mike Ditka, Washington Post, NY Daily News and it goes on. It’s an incredible book and it’s now in it’s second edition. The screenwriter/producer of Hoosiers and Rudy will finish the script for the movie shortly as we’re in the very early stages of that, but I like my chances with such an established and well known screenwriter. If you go to SeanStellato.com you can order the book and obviously you can get it on Kindle via Amazon. I’m going to have a Draft party on April 25th that is going to be a great night if you’re in the Boston area as it will be at the Ferncroft Country Club as it will be a chance to meet with some of the Super Bowl Champions – Jonathan, Obi, Brandon and some of the college kids. It also includes a Celebrity Golf tournament that will raise money for the Junior Golf Fund. We’ll have one of th e top Sushi Chefs in the world appearing and providing phenomenal sushi and we’ll have good Italian wines. The Draft party will also reveal the title of the children’s book. I love to read and as a kid, I read a lot of books that I couldn’t relate to.

July 19th, will be the release of my children’s book which will also be a magical day! It will be held at the historical Hawthorne Hotel in Salem, MA which opened in 1925. This book is a Friday Night Lights meets Harry Potter and it is a magical football story that is mostly fiction, but there is a non-fiction component to it. It takes place in my home city which I am excited about. One of the main characters is my daughter who is suffering from psoriatic arthritis and I am looking to bring awareness to this condition. It will be an evening with some of my clients and we will celebrate a post Super Bowl party as well as to unveil the book which is going to be a magical night for everyone.

Our football camp takes place July 21st and it’s our 12th year doing this. I try to make it Disney World for a day for a young girl or boy where they can attend this non-contact camp. The day is hosted by my clients and myself and they have an amazing day with goodie bags, they get autographs and they get their jerseys signed. They compete and the winners get awarded cool swag. They leave feeling so inspired and uplifted and that they can do anything and that is the message that we try to convey. No Backing Down isn’t just a book title, it’s our motto. It’s for every man, woman and child regardless of your gender. It’s for someone with a vision, someone that maybe they have been denied and told that they can’t do that they can be relentless in the pursuit of following their dreams. That is what we convey to everyone that comes through these doors. It’s my baby and it’s one day a year which takes 6 months of preparation that we try to go all out for the kids.

AM: How many kids would you say are at this camp?

SS: We get anywhere from 100-200.

The thing about this camp is, we may not have the household marquis huge names coming. But I have blue collar guys that can relate to these kids because there aren’t a lot of kids on the planet that are going to be 6’5” and 275lbs like Gronk. Someone like Jonathan Jones who is 5’9” and 180lbs and flies like the wind or like myself, I was an underdog, but if I can do it – anyone can do it. Sometimes you just need that person to just push you along to give them that advice. They can be advised and pushed in the right direction. That’s a great day obviously!

AM: How do you take time for yourself so you have what you need to fuel others?

SS: It’s a good point. I’m a stickler on my diet and on my preparation. It’s all about those endorphins, whether I’m jogging or in a swimming pool. I get a high when I get to spend time with my kids, see my daughter to play basketball, ballet or gymnastics. Occasionally, in the summer I do try to get some downtime and I love the beach and the ocean to get a little Vitamin D. Every year I spend time to take my family down to Disney World, which is a bit more exhausting than a true vacation ha! A true joy and high for me is giving back and touching lives like going to an orphanage or a Children’s Hospital. When I was trying to make it as an agent when I was nearly out of the business, I used to pray that if I was allowed to do what I do then I would make sure to give Him the glory and honor Him every day and would help kids. I stayed true to that promise when He blessed me and anointed me with this skill set to make a difference in this industry. I go to the chiropractor 2 times a week, Dr Garrity in Naherty, MA is phenomenal and he keeps me so right. My wife is an amazing cook. I'm fortunate when I’m not on the road so much, that I get those homemade meals! I’m young enough – I want to leave a mark on the life and blessings that I have got! I’m so passionate about what I am doing. I know that I always think about my ancestors who came over from a boat from Calabria, Italy with only a couple of meals and a suitcase to come and take that and run with it. I want to preserve their legacy and that is the true joy. I’m passionate about my Italian heritage and what my family went through so that I can do what I do now.

AM: Since you travel so much, what are 3 items that you always have on you/you’re carry on that you have when you’re on the road?

SS: Great point! I have to have Jesus Calling my little meditation and prayer book that has scriptures for every day that my Mother in Law gave me. It really starts my day off right. I carry a journal with me wherever I go. My wife laughs at me, but I don’t consider myself a writer, although I have written 2 books – I never know when that next thought of book might come into my mind. I just shut down and take an hour or two to write. I’d hate to forget something that – I mean Walter Payton who I loved, used to have old school pictures of his family. So I have 16 pictures in an album in my portfolio – my wife, my kids, my dog, my parents – at the end of the day, I reflect on that when I need it. This journey isn’t all vertical and I have people that care about me, love me and support me – it’s not just for the man in the mirror. Those are the 3 and I feel like I missed something but I know it’s only three and I hope that they are ok ha!

AM: It’s what you do and it’s more than ok!

FASHION CREDITS

OBI MELIFONWU PG 16, 32, 36 | NATALIE FEDNER David Bowie Tank | G STAR Denim | FERRAGAMO Belt | YEEZY ADIDAS Sneakers | PG 18 - 23, 29, 30 +_ BACK COVER | CLAUDE RUSSELL NYC Zipped Mesh Jacket | G STAR Denim | ETHIKA Underwear | FERRAGAMO Belt | PG 38 | TED BAKER Sweatshirt | G STAR Denim | YEEZY ADIDAS Sneakers | NEW ENGLAND PATRIOTS Super Bowl Champions Player's Sweatshirt |

JONATHAN JONES COVER, PG 40 - 47 | NEW ENGLAND PATRIOTS SUPER BOWL Game Day Player's Jersey | PG 16, 18, 26 - 37 | TED BAKER Blazer | HANRO Tee | ALL SAINTS Jeans | OFF-WHITE Sneakers |

BRANDON KING COVER, PG 40 - 48 | NEW ENGLAND PATRIOTS SUPER BOWL GAME DAY Player's Jersey | Adidas | PG 16 -33, 37 | TED BAKER Short Sleeve Woven | KINROSS Cashmere Blazer | EMBELLISHMENT Jeans | PG 34 | KINROSS Cashmere Ombre Sweater |

SERAFINA TRIBECA FOOD CREDITS

Throughout the cover shoot, we shot within Serafina Tribeca's restaurant and in addition to the New England Patriots' Super Bowl Champions and their sports agent, Sean Stellato - we also had Christian Ferrara, the General Manager of the eatery included in our shoot who also shared a few dishes that appeared in the shoot as well as suggestions on what you should try when stopping in for a bite, wine or a few cocktails:

. 18oz Ribeye

Grass fed Ribeye simply marinated in extra virgin olive oil, pepper, touch of garlic and rosemary for three days. After that, naturally grilled without adding any butter.

It comes with crispy and flavorful roasted potatoes and string beans.

. Rigatoni Bolognese

Rigatoni al dente with the finest homemade 100% beef sauce.

. Spaghetti Carbonara

As our tradition says, we only use crispy pancetta, Parmigiano Reggiano 24 months aged and Pecorino, eggs and crushed black pepper.

. Pizza al Tartufo Nero

Our secret recipe made from a bouquet of Italian cheeses, black truffle carpaccio and white truffle oil.

. Short Ribs

Slow cooked (4.5 hours) short ribs in our Chianti Riserva red wine, mixed vegetables and homemade gravy sauce Served with saffron risotto and Tuscan mushroom porcini crostini.

IG Stay in the loop with what the New England Patriots Super Bowl LIII Champions are up to: Jonathan Jones @GetItOnJones31, Brandon King @_King205, Obi Melifonwu @Obi_1nOnly, their sports agent Sean Stellato @SeanStellato and one of our favorite places to dine @SerafinaTribeca.

Read more from the Feb Issue of Athleisure Mag and see All in Together Now in mag.

SMARTER CITIES

BY PAUL FARKAS, TECH DIRECTOR

We joined The Boston Globe at host Wayfair HQ in Boston for its "Smarter City, Smarter Skills" panel discussion on how the innovation economy is reshaping our world. The event was sponsored by Iron Mountain, and the Rockefeller Foundation, with Knowledge Partner, McKinsey & Company, and moderated by Shirley Leung, Columnist, The Boston Globe, and Matt Viser, Deputy Washington Bureau Chief, The Boston Globe.

The day started with a brief message from Boston’s Mayor Marty Walsh on asking questions needed to understand the impact of technology on workforce.

McKinsey’s John Means gave a presentation on his co-authored MGI report: "Smart Cities – Digital Solutions to a More Livable Future." His report found we are in a new era of smart cities, moving past the hype and criticisms, and turning to look toward the future where improving quality of life and outcomes for citizens will be the focus in addition to the applications and technology. Key is deploying digital technologies with impact directly on the citizen and public issues to capture the benefits of smart cities, while being mindful of the effects of its implementation. The report also measured the infrastructure and application layers across 50 cities from every element of a citizen’s experience of a city; including energy, mobility, water, waste, safety, community engagement, security, health, and economic development and housing. Interconnection of applications and technologies and their impact was stressed to meet opportunities of higher levels of citizen engagement. He gave some core takeaway highlights, namely that cities should - look how our new infrastructure investments could embed smart city technology for the potential of connected sensors and autonomous vehicles; move toward openness in data and partnerships; invest in civic tech-savvy leaders for cross agency and sector cooperation; and become more cyber-savvy with understanding the implications of security and privacy disruption in our communities. It was found that even the most advanced cities still have a long way to go.

Joseph Aoun, President of Northeastern University, said "[It is] projected up to 50% of the jobs are going to disappear in the next 20 years.. at the same time we are projecting new jobs will be created, and frankly no one knows whether the new jobs that will be created will compensate the ones that will disappear. Inequalities are going to increase unless we step in. Historically, education had been the equalizer giving opportunity for people, to first educate themselves and afterwards to continuously re-tool." He recommends society become robot-proof, including mastering humanics in college, including technological, data and human literacies. Please see Mr. Aoun’s book, Robot Proof: Higher Education in the Age of Artificial Intelligence.

Niraj Shah, CEO of Wayfair, stated, "The types of skills you need for the future are not necessarily the ones in the past.. We think STEM education should be part of a basic curriculum. A skill sought after by many companies is data science, we have a bootcamp that addresses a gap out there."

"We have a planet-scale reskilling effort on our hands," Anant Agarwal said, a professor at the MIT and founder of edX MicroMasters programs, a series of online courses featuring graduate-level training in specialized technical fields (~$1,000 a course, counted as credit toward graduate degrees).

U.S. Representative Ro Khanna (D - California) pointed out, "It shouldn’t be 'Move Fast and Break Things,' It should be ‘Move Fast and Build Things,'" urging that there should be a Moore’s Law for job creation.

Susan Crawford stated innovation can be thought as of a set of recipes - new ways of making a living, new ways of creating competitive industries – that require some basic materials that the US Federal Government has historically been very brave at providing; namely basic infrastructure, funding basic science research and setting standards that unleash innovation for everyone else.

Seattle’s Mayor Jenny Durkan noted, "The net is the highway of this current time and if it isn’t equitable and accessible for all the economy won’t be accessible for all.. we have to be balancing innovation with thoughtfulness" in preparing for the consequences of the future of work.

"This effort has to start early-on, in pre-school.. the traditional model of twelve years of school is not the way to go.. [I]t is important to re-evaluate it.. there are schools that are starting to teach for mastery," said Mayor Yvonne Spicer of Framingham, Massachusetts. She noted many kids of color are not getting or are afraid of getting STEM because they think it is for bright or white kids.

"Disruption is a very good thing, and deregulation isn’t necessarily a bad thing.. Even as disrupting,.. you can’t leave behind your old values," Senator Ed Markey (D - Massachusetts) summarized.

PHOTOGRAPHY | Athleisure Mag

Read more from the July Issue of Athleisure Mag and see Smarter Cities in mag.

ATHLEISURE LIST | CYC FITNESS

There are a number of cycling studios that are known for bumping beats, great camaraderie and feeling like you're on another level. On your list of places to frequent whether you're in Boston, Madison and NYC - CYC Fitness is one to add to your list.

WIth a number of rides that activate your whole body, each class focuses on calorie burning endurance intervals in tandem with weighted sectors that are fueled by high energy playlists.
Classes are divided into 3 types:

Cyc45
Clip into our signature 45-minute beat based ride. Calorie burning endurance intervals are combined with weighted sectors for a unique, and transformational workout.

CycLift

Turn up the resistance, fire up your core, and grab your weights. This is our signature Cyc45 ride with additional weighted sectors that will sculpt your upper body, build your strength,
and take you to the next level.

CycLean

Take the “weight” off your shoulders and transform your stress into sweat. Raise your stamina in this 45-minute, weight-free ride. Hills, jogs, jumps and the perfect balance of resistance will
free your mind and keep your body lean.

Cycologists lead the class and ensure that you're guided through the choreography under a night club like environment where lights change from purple, red and blue. Weights are also
incorporated into the 45 minute sessions.

---

CYC FITNESS
 

Boston
699 Boylston St
Boston, MA 02116

Madison, WI
773 University Ave #205
Madison, WI 53715

NYC
CYC Astor | 4 Astor Place
NY, NY 10003

NYC
CYC Chelsea | 555 Sixth Ave
NY, NY 10011

NYC
CYC Hell's Kitchen | 700 Eighth Ave
NY, NY 10036

NYC
CYC UES | 1231 3rd Ave
NY, NY 10021

www.CycFitness.com

Read more from the Nov Issue and see Athleisure List | Cyc Fitness in mag.

POP INTO GOOD HEALTH WITH CASSEY HO

It's all about balance. Looking and feeling your best is all about giving yourself what your body needs from exercise, eating right, having personal time and also getting sleep. Our lives are pretty hectic so sometimes it may be tough to make sure that we have everything that we need. We took some time to chat with Cassey Ho, who is not only the founder of Blogilates and continued on to POP Pilates.

, but travels around the country motivating others to embrace their bodies and to stay moving. We chatted with Cassey to find out more about how she got started, what her day is like and her partnership with Zzzquil and how essential sleep is to her routine to stay on top of it all.

ATHLEISURE MAG: We've been fans for years! Please tell our readers how you came to creating Blogilates?

CASSEY HO: I created Blogilates back in 2009 when I was teaching a class at 24 Hour Fitness in Los Angeles after college. I was teaching about 30-40 students every Tuesday and Thursday
night. I was about to move to Boston for my first job out of college and my students were like “what are we going to do without you during the week? No one else teaches Pop Pilates.” I decided to film a video just for those 40 people, put it on YouTube and then I left [for Boston]. The next time I looked at that video, it had thousands of views and hundreds of comments. I read the comments and people were asking if I could do another butt video or another ab video and these were not just the people at 24 Hour Fitness, they were from people all over the world. Now we have over 3.7 million subscribers on YouTube, which is craziness, and it all is stemming from the intention to want to teach.

AM: What drew you to Pilates and why is this such a good method to do in terms of toning your body?

CH: I really love Pilates because it is all about competing against yourself and who you were yesterday. You do not have to compete with anyone else. Pilates is so good for your body because if you are doing mat Pilates you do not need any equipment and you are using your body strength, which also means you have fewer excuses when you are traveling. You don’t have to go to the gym to do Pilates; you can do it literally in your hotel room or at home. My form of Pilates is called POP Pilates, which is Pilates with pop music, so it makes it really fun to do and it is like a dance on the mat.

AM: What are you currently working on and tell us more about Sheroic podcast?

CH: I am currently working on the next POPFLEX collection, which is my active wear line and we are hoping to launch some new lines in the fall, which will be fun! Also on June 21, we are launching the Sheroic podcast. I am super excited about it and I am hosting it with my good
friend and fellow female entrepreneur, Lisa Bilyeu. We are talking everything female empowerment, how to follow your dreams, how to have successful relationships and how to deal with failure. We also talk about body image, plastic surgery and pretty much anything and
everything else. We get real, we get raw and every episode will leave you with at least one nugget of knowledge that will enrich your life.

AM: What are 3 exercises that are good to tone abs, legs and your butt?

CH: A great one for abs is the eagle crunch. You would cross your knees over each other and then cross your ankles if you can and cross your elbows over each other and then your wrists, if you can. Essentially, you are trying to make the body nice and tight. While you are laying on your back, squeeze and crunch up touching your elbows to your knees and then you release. That action is really going to attack your core, your abs and it is pretty insane. You will want to
try about 15 or 20 of those and the slower, the better.

For legs, I really like squat lunges. This is from my PIIT28 workout (Pilates Intense Interval Training), in which you begin in a squat with your legs hip width apart and toes tracking forward. You squat down with your chest open and back flat. Your butt will be almost to the floor, at least parallel to the floor. You then jump up and land in a lunge. Then you go back
into your squat, jump up and land in your lunge on the other side. This is all cardio, lots of legs and added butt too.

If you want another butt exercise, one that I really do enjoy is the standing single leg lift. Imagine you are balancing on one foot, leg is straight, hands on the hips and the other leg extended behind you, nice and long with your toe pointed. Now, while balancing on that foot like a flamingo, bend your knee and extend it up. That is really going to tack that one glute. Then to get the other glute, you lift the other leg high in the air and bring it back to that parallel position. This entire sequence is so good for your legs and your butt.

AM: What are great power foods that we can eat in order to maintain our energy when we're running around or about to work out?

CH: If you are looking for energy foods, you are looking for something with a bit more carbs in it for that quick energy. For me, I enjoy a really good acai bowl. You get your fruit, maybe some granola and it is fun to eat. Acai is really so good for you so I like that. They also make beautiful pictures.

AM: What is your personal style when it comes what you wear when you work out vs what you wear for brunch vs going out for date night?

CH: For working out, I love looking really cute because it keeps me motivated. I also think that looking cute helps with better form. If you look in the mirror and feel good about your outfit, you will have better form. I like wearing my own line, POPFLEX Active, because I like testing
my clothes to make sure they are working. I want to make sure that the pants are not see-through when you squat or that your boobs stay in when you do jump squats. These are all very important things, so I love testing the clothes before anything comes out.

In terms of what I wear for brunch versus going out, sometimes I finish my workout and head straight to brunch. I’m cool with doing that because I feel like the workout wear is very versatile, but I also really love rompers. I can wear rompers all day long. Rompers for brunch, rompers for date night, rompers all the time.

AM: Being healthy focuses on eating right and working out, how important is sleep to this formula?

CH: The three pillars for health are eating healthy, being active daily and getting enough rest daily. I think many people skip on the sleep part because it is not often talked about with the same level of emphasis as working out and eating right. I think people need to try to get 7-8 hours of sleep a day. Obviously, everyone is different but that is the number that tends to work for me and when that happens you will not only learn better, but you will remember more and
feel happier, which studies have proven. A recent ZzzQuil survey found that nearly nine in ten Americans (87%) say they experience trouble falling asleep—I can definitely relate to this! When life keeps me up, like when I get back from a big trip, I get major jetlag and it is very difficult to fall asleep, which screws with my entire weekly routine. On those occasional nights when jet lag keeps me up, I will take ZzzQuil, a realistic solution that helps me fall asleep usually in as little as 20 minutes. Then I am able to wake up the next day feeling refreshed and
ready to go!

AM: Tell us about your partnership with ZzzQuil and why do you prioritize sleep?

CH: I’m very excited to be partnering with ZzzQuil to promote the importance of sleep and rest to my fans. Sleep is so important and people often try to take time out of their sleep so they can get more done. The truth is when you try to get more done, you are not as productive because you don’t feel as good or energized.

Sleep needs to be there and it needs to be done every day. Of course sometimes when you aren’t able to sleep because you’re going to go out later or something comes up, that’s fine every once in a while. However, over a long period, it can be detrimental to your wellbeing.

So many people ask me my secrets to maintaining a healthy lifestyle when life gets busy and honestly, one of the biggest factors for me is sleep. I prioritize sleep because it helps my body literally function. I had issues with not being able to lose weight because I was not sleeping enough. That was something that I didn’t realize until I discovered it, because I didn’t sleep enough. Sleep also helps with my memory, which is awesome because I have to memorize
POP Pilates choreography all the time and that is a lot of moves and sequences. Getting a good night’s sleep after practice is helpful to be able to drill the moves into my memory.

AM: Do you have a sleeping routine, such as writing in a journal, drinking a tea etc. to begin the process?

CH: My sleep routine consists of some stretching at night and if I have time I’ll put on one of my favorite Netflix shows and stretch for about an hour to really open up my body. That puts
me in a calm mood physically. Then I’ll head to bed and I will begin to read, which calms my mind and helps me drift off into sleep.

AM: Please share anything that you feel you'd like our audience to know!

CH: For anyone out there that feels like they can’t pick their butt off the floor and they feel unmotivated to work out, I would say you need to figure out what it is that makes you really excited and really happy when you are moving. Even if it’s something as simple as walking, that’s fine. It doesn’t have to be crazy or intimidating, like CrossFit or running a marathon, but everyone has something that will really work for them and get them excited. We are all different human beings, so all of our workouts and diets are going to be a different prescription for ourselves. I suggest you try everything and I know you are going to find that one thing that gets you excited to want to jump out of bed and just do it, and that will be the right workout for you. Working out should make you happy, it shouldn’t feel like a chore.

Read more from the June Issue and see Pop Into Good Health with Cassey Ho in mag.

WELLNESS TRENDS 2017

Last month, we talked with Jason Wachob of mindbodygreen and his Annual Wellness Report that looks at trends taking place in 2017. We also interviewed those who work in those fields. We took a moment to chat with Craig Elbert, Founder and CEO of Care Of. We talked about how he conceived of the company that focuses on vitamin/supplement personalization, and more! 

Last month, we talked with Jason Wachob of mindbodygreen and his Annual Wellness Report that looks at trends taking place in 2017. We also interviewed those who work in those fields. We took a moment to chat with Craig Elbert, Founder and CEO of Care Of. We talked about how he conceived of the company that focuses on vitamin/supplement personalization, and more! 

CRAIG ELBERT: Prior to Care Of, I worked at Bonobos which is a men's apparel brand here in NY and I had the joy of joining it when they had 10 people and then growing it to over 250 people by the time that I left. One thing that we were really bullish on was how do we grow a great customer experience in a category that was stagnant in the case of that brand, it was men's khaki pants. There was nothing more boring than men's khaki pants but we wanted to make it more interesting.

While there, I had an interesting experience to purchase vitamins and supplements as I was getting them for myself and trying to get things to be healthier and to also purchase pre-natal vitamins for my wife. The experience of going into the vitamin stores it was just a bad consumer experience it felt bad and it was confusing as well as overwhelming. It felt just a little bit of a manipulative situation. So what we wanted to do was to take a look at how we could do something that was more consumer friendly - giving people the advice that they needed and to ultimately give them the knowledge on what was right for them.

For me, my experience in a brick and mortar store, there are thousands of products on the shelves. I didn't know which ones would be right for me and the store clerk who was just being paid above minimum wage - didn't give me great confidence that he/she could provide the right information. So we spent just about over a year working with experts (nutritionists, naturopaths, doctors, academics) who were focused on the space to figure out what are the different use cases for vitamins and supplements and what the use cases behind them and how do we help people to figure out what is right for them. That's how I, as a consumer who was trying to shop for the products myself, came to this.

AM: This is so true. I have been going to places like GNC since I was in highschool as I know the types of vitamins/supplements that I need. Or if I was thinking of something new to try that it was a bit overwhelming to select from the choices. 

What struck me about your website is that you have a clean interface as well as descriptions of what it is as well as how it is beneficial to your body.

How do you guys go about deciding what types of items will be offered for consumers?

CE: One of the things that we found and started seeing in our research, we initially found was that we were only going to offer items that had scientific research and strong scientific support. One of the things that we found early on was that some things have scientific support and others don't. There are products like Vitamin D and Folic Acid that doctors have a lot of date and support that it is good for your body and that you have something like Fish Oil which has good science but there are some studies that show it's a bit of a mix. Then you have probiotics which have a lot of promising research, but it's still early on.

So we realized that there is a spectrum, and that for our product offering we wanted to focus on anything that had at least good science and we basically cut out the things that didn't have great science and started with ones that had good science for traditional usage and that were ones that could be used for common human goals, whether that was for stress, energy or something more long term like heart health and bone health. So we tried to just cover things that people are looking for and cross referenced that with scientific support.

AM: So over the course of the year, whether they met your criteria - will you be adding more supplements/vitamins into the mix?

CE: So we do plan to add more. Our goal right now is that we launched with about 30 products - we'll get up to about 50 with different doses. We never want to have thousands of products as we feel that it is overwhelming and so we do plan to add on products as we have our pre-natal, which we have worked on for a long time which will launch in Feb or early March. We have a probiotic that launched this month and then we have turmeric and elderberry that is also launching this month. So we do plan to continue to introduce products but we don't plan on having thousands of them.

AM: I liked seeing that you are adding in turmeric and elderberry as those are two products that I use in addition to fish oil. Tumeric is on trend this season as a flavor that we will see a lot of as well. What is the process like for someone who is new to the site when they are picking products for their monthly subscription box?

CE: We wanted to keep it simple. We have them take a little personalization quiz, where we ask about their goals, their diet, their lifestyle and their values. Based on that we cross reference it with the research that we have done as their recommendation. They are able to see that and then adjust to their pack as they wish. They can take something out, add in or leave it as it is. Then they place their order and each month in that box, will be 30 daily packets all personalized for that individual with their name on it and the products inside. We try to make it easy as well as a bit of fun. The survey takes about 3-5 minutes and it helps to guide all the recommendations. 

AM: What drew me is that the packets have the person's name on them which I think is so cute and in an age of emailing and faceless activity it was a nice touch. With people who are busy or who travel a lot you can just see something that reminds you of home and you can seamlessly add it into your daily life.

CE: Yeah, one thing that we talk a lot about in personalization is the combination of technology as well as human empathy. We are building a brand that is focusing on using technology to make things easier so having the human touch factor is key. From having your name on it to having our customer experience team led by Amy here who is awesome in terms of responding to customers and ensuring that we have a good dialogue that feels humanly and not just a scientific laboratory. We wanted it to feel human, warm and empathetic, which is important for the brand.

AM: What are things you're looking to do as Care Of grows in 2017?

CE: We are definitely looking to build an app this year and are a little tight-lipped on what that will be in terms of features. Down the road, our goals are to focus on the business of personalized health. That could be vitamins and supplements and then additional products. We want to wade through the information that is out there and to make it easy for our customers for personalization which is a nice broad growth opportunity for us over time.

Right now we recognize that we are a new brand and we have to be able to execute and connect with customers on these first products that we have with these vitamins and supplements. So far it has been a lot of fun!

AM: Why do you feel that personalization in this field as well as in general is such a major trend that a lot of brands across various categories are looking to implement as we continue into 2017?

CE: As people, we're all very different and I think that we like to have this recognized. Realistically, we can live healthier if we focus on our individual needs. What's fun right now is that technology is making that possible. We're looking to unlock that technology to be able to build something that people always want to recognize that difference and being special and to have something that is unique for them which we can do for them with the technology that we have. 

Nutrition is an ongoing trend that we see from year to year. We caught up with Amanda Bacon of Moon Juice to learn about how she helps people's body and skin from the inside out. This was initiated by her own journey in food as a chef, food journalist and finding her way to her best self through her diet.

ATHLEISURE MAG: Can you tell us about your background?

AMANDA BACON: I traveled a lot through Europe and South America - living in Italy, then Uruguay for a while. These experiences stirred a love not only for the preparation of food, but in tracing ingredients back to their purest forms. When I came back to the states, I went to study at the New England Culinary Institute in Vermont, working at local bakeries and dairies. When I landed in California, I was fortunate to cook under Suzanne Goin at Lucques for a number of years. I truly found a mentor in her. I then moved into food journalism, reporting for LA Times Magazine when it launched. 

In 2006, I began studying the power of raw, medicinal foods to heal the hypothyroid condition I had had since I was a teen, in addition to my severe allergies to wheat, sugar, and cow dairy. Although I was still working as a chef in fine dining, at this juncture my whole diet changed. I ate primarily vegetables and legumes from the farmer’s market, and foods that would serve as hormonal adaptogens. Within a few months, I noticed a radical shift. My next round of blood work revealed that my thyroid hormone levels were back to normal.

Working in fine dining was amazing, but my own transformative experience – backed up by extensive blood tests, the scrutiny of several physicians, renewed feelings of vitality, and a shift in my personality, immunity, appearance, and thought – inspired me to create Moon Juice. These live, medicinal foods changed me from the inside out.

AM: Why do you like sharing about the power of medicinal foods that could work for you from the inside out?

AB: Food can be powerful medicine and no one has experienced its effects more dramatically than I have. Before I began to cook and eat in a way that allowed me to thrive cosmically, my thyroid was slow, allergies were rampant and I had the general feeling that I wasn’t optimizing this life and the body I was traveling in. There’s nothing I love more than talking to people about the ways that they can use food as medicine. The Moon Juice Cookbook is one of the ways I can help people.

AM: Why did you create Moon Juice?

AB: I created Moon Juice for people interested in a new way of living. Not a way where you have to erase your past, but a way fueled by excitement to help yourself live better. Our only intention is to add goodness and beauty to your life.

AM: What are the benefits that one may feel by including this in their dietary regimen?

AB: Being so clean on the inside that it shows in your skin. Having a complete makeover on your life outlook. Being a part of a movement that is changing the way food is produced and consumed. And no dishes! 

High functioning, bioavailable, potent, medicinal whole foods are packed with exceptionally high levels of vitamins, minerals, antioxidants, and enzymes turning them into tools we can use to tone, nourish and empower our bodies. These foods heal your cells, protect against oxidation, slow the aging process and support your immune system by stimulating and supplementing your bodies disease and infection fighting properties.

AM: We always enjoy a great drink and towards the end of last year we were introduced to Farmer Willie's, which is an alcoholic ginger beer drink that's not only refreshing but will definitely be a great beverage to enjoy during the summer!

We talked with the Co-Founders Nico and Max of this brand. What was your background and how did that lead you to working with one another, and what's the story behind creating Farmer Willie's.

NICO ENRIQUEZ: I first met Willie Fenichel 11 years ago on a beach in Cape Cod. I was this little kid who saw a makeshift beach volleyball game down the beach and asked to join. Turns out that the league of volleyball misfits was an every day thing. Little did I know that after that first game I would be hooked to a degree that I would literally try and spend every hour of sunlight during the summer playing with this crazy group. 

Willie's sister was the unofficial official league commissioner (she started the tradition and is in charge of bringing the net and ball to this day). I started eating dinner at their farm every day after games. Soon the Fenichel family became my second family. 

After getting to know Willie over several years he began sharing his home-brewed ginger beer recipe with me. It was amazing. I was always an entrepreneurial kid, I was trying to figure out ways to live the Cape life with the Fenichels all summer and not have my parents disown me as a beach bum, so I began dreaming, and told him we had to try bringing the ginger beer to the farmer's market in Ptown and see if we could make a living off it. Willie was in. 

Fast forward several years, I was about to turn 21 and I was sitting in my best friend's dorm room at Brown University. I started telling him about my dream to sell this alcoholic ginger beer with Willie. Max Easton (my best friend & business partner) had grown up working in the restaurant industry in London because his mom ran several bars and restaurants. He was an adventurous soul and I was an overly enthusiastic salesman, so he joined the cause without ever trying the ginger beer.

MAX EASTON: I spent most of my life on the other side of the pond in London, England, and grew up working in the restaurant industry as my mother started & managed several pub & bar companies in the UK. I was interested in coming to the US for college as I had no idea what I wanted to study & the UK university system really makes you focus on one major from the beginning. I had heard amazing things about Brown because of its reputation as a great academic school but partnered with a much cooler, less intense student body. I applied early, fortunately got accepted & headed to Brown after taking a gap year.

Nico and I met because he lived around the corner from my ex-girlfriend and I loved hanging out with him because he was always so happy & optimistic, and I found our times together hilarious (and still do) because we have polar opposite personalities. To characterize, I am the buttoned-up Brit and he's permanently got sand in his hair. 

We became closer & closer friends and one Spring night Sophomore year we were chilling in my room chatting about things we were doing or interested in. We both loved the idea of starting our own thing as both our parents were entrepreneurs, and so we started throwing out ideas. This was the moment when Nico mentioned Willie and his legendary ginger beer: as far as I remember, his words were: "I know this guy named Willie, who lives out on the Cape and he makes this amazing alcoholic ginger beer. I always thought it could be something. What do you think?" To be honest, I had no idea what to think, but after I said why not, Nico applied to this small Brown accelerator program to get us some funding & mentoring. We pitched the idea (without me having tried the product or met Willie) and we were accepted. That was definitely the start, but it only kept going because it was all hilarious and we enjoyed learning the steps you took to starting a business. We had both planned to start our own businesses some day, so why not learn about it while doing something fun? There was just no downside to us giving it a shot, so we kept taking small steps until it ended up being something pretty legit.

AM: When did Farmer Willie's launch?

NE: We launched May 22nd of 2015 at the Farmer's Market in Provincetown- a little under 2 years ago. We spent the 1.5 years before that day preparing, interviewing, working canning lines, filing legal papers, raising money, etc.

ME: The moment Nico mentioned Willie & his ginger beer in my dorm room was Spring Semester of Sophomore year. We kept working on it our Sophomore & Junior years - we brewed small-scale test batches, worked out where we could produce, sorted out the legal framework of the company, designed our logo & can, did more start-up competitions, talked to people in the industry etc. - and we had everything set by the end of our Junior Year so we decided to start selling it commercially. As Nico described, we started selling at the Provincetown farmers' market after our Junior year finals & lived out on the Cape at Nico's grandma's house for three months self-distributing cases to around 50 bars, restaurants & liquor stores. So, in terms of proper selling, we have been selling for just over a year and a half, but we have been working on Farmer Willie's for almost three years now. Many small steps!

AM: Ginger is an ingredient that has not only been on trend as a flavor for a number of years, but is definitely a core one when you think about wellness, what was the thought behind combining it with alcohol?

NE: Willie started brewing his ginger beer because he was bored in the winter living on the Cape and his mom was making beach plum wine, so he decided to try something different. He loved ginger and began seeing what would happen when he grated fresh ginger and added lemon juice, cane sugar, and yeast (to ferment it and add carbonation). Needless to say, the home-brew was spectacular. Fresh, simple ingredients go a long way. 

ME: We didn't! It's was all Willie. But the ginger trends were definitely one of the things that got us excited when we first looked into whether we could make Willie's ginger beer into something. It's exploding in bars & restaurants with cocktails such as Moscow Mules & Dark n' Stormies, juice bars & farm-to-table restaurants. So the idea that we could create a fresh, dry & seasonable alcoholic ginger beer that you can drink straight out of the can just seemed awesome. We drink it all the time and it's like nothing else in the ginger beer space.

AM: What are the health benefits that one can enjoy while consuming Farmer Willie's and how is it different than other beverages that are in its category or related categories?

NE: We can't ever say our beverage is healthy because it still contains alcohol and the FDA would do terrible things to us. That being said, what sets this ginger beer apart is that we use real ginger and it isn't so damn sweet. 

If you look at the mass produced ginger beer everyone drinks or even the specialty supermarket versions those ginger beers have anywhere between 30-60g of high fructose corn syrup which is 3X-6X more sugar than ours (and we use cane sugar). This means that other ginger beers have 170-200 calories in their cans - all from sugar. We have 150 calories in our can - 110 which come from the 4.5% ABV. So basically you can have a real fresh, dry ginger beer with alcohol and still consume less sugar than your average non-alcoholic ginger beer. To us, it's a no brainer (unless you are under 21, of course!).

We use simply prepared, real ingredients, such as cold pressed ginger, lemon, nutmeg, molasses. None of the "natural flavoring" crap. Ginger is a superfood, lemon gives you vitamin C. I don't know what nutmeg does for you but its a spice. Molasses doesn't do much but it sounds good haha.

ME: You grow a ginger beard. But seriously, we can't say that there are health benefits as we will get into trouble, but compared to other ginger beers, there is no comparison. As Nico said, there is a reason we are a much fresher, much more refreshing ginger beer.

But, in general, we're a fresh, low sugar, gluten-free alternative to beer. You are drinking something that lifts you up and you can drink it straight out of the can so you can bring it anywhere without an issue.

AM: Tell us about how you came upon the design of the can, as well as the logo as we love how distinctive it is.

NE: The can was designed by a legendary girl named Juliette Weiss. She is our head of design. We met because when we were studying at Brown, Juliette was down the hill, studying at RISD (Rhode Island School of Design). Our entrepreneurship professor Danny Warshay introduced us. We told her we wanted a clean, but quirky can to reflect our weird story and real ingredients. 

On our second meeting, Juliette came in with the idea that we make the front of the can into Willie's ginger beard so people could get the beard while they drink and post photos online. Obviously we had to do it. Especially because everyone knows puns and hipster-ass beards are the key to a Brown student's heart. Juliette absolutely killed it on the design and we ended up winning a prestigious package design award the next year. 

ME: The legend, Juliette Weiss. She's a beautiful, wonderful, pain in the ass - and we are so lucky to have her on the team. 

AM: Where is Farmer Willie's sold and where would you like to see it?

NE: Farmer Willie's is sold in MA and RI. Specifically in MA, we are sold on the North Shore, Boston, South Shore, Cape, and Islands. There are a ton of places that we would absolutely love to see Farmer Willie's sold. We love the sea and the ginger and lemon kill it with seafood and clean fresh ingredients so obviously the Matunuck Oyster Bar in RI, the Beachcomber in Wellfleet (out on the Cape), Branchline in Watertown (that place is literally fire), and The Poynt in Newburyport. Also, it's light and refreshing as hell straight out of the can so the spots, where we dance like idiots in Boston like Middlesex Lounge or Middle-east would be absolutely primo. Regardless, if you do not see Farmer Willie's in your local liquor store or bar and want it there, please ask them to ask for it because that truly helps us build this.  

AM: Will Farmer Willie's have any brand extensions into other categories, flavors etc?

NE: We are working on some absolutely awesome flavors to compliment our approach of fresh ginger and low sugar. I can't say what specific flavor twists yet though... 

AM: How is Farmer Willie's aligned to Athleisure Culture?

NE: We believe in having a damn good time but taking care of yourself at the same time. Basically real ingredients, low hassle, adventures for days. Also, the only thing that keeps us sane as we work 80 hour weeks building this thing are the mind-clearing runs.

AM: Will Farmer Willie's be involved in events, tradeshows, promotions etc that will take place this spring/summer?

NE: Absolutely, we are planning some speakeasy parties around Boston this Spring for people who follow us on social media each month. We are trying to organize some beach volleyball games outside the Beachcomber this summer.
Also we will be doing plenty of brewfests and tastings every Friday and Saturday night... anyone can send me an email nico@thefarmerwillies.com to ask which tastings/fest may be in your area if you want to meet anyone on the team.

AM: As co-founders when you're not running the brand, how do you take time for yourselves?

NE: We both dance like fools whenever possible. 

Sundays, I go for a hike or super long bike ride to explore the area around Boston. I find the air clears the head and slows down your thinking and there isn't the impact of running so I can give my knees and ankles a rest. Last adventure I found a crazy 200 ft rock quarry and got kicked out then lucked on some old WW2 forts on the north shore. Sunday night I go home to my parents house and chill with the fam, read the Sunday paper and eat the home cooking... Not gonna lie I bring my laundry home. 

Max loves running as well, nice food, bit of whiskey & chilling with his girlfriend. He also loves building up his music playlists & finding new music, which is awesome for me. He's the kind of man who takes over the music at a party, but honestly it is always for the better because people tend to dance a bit more. He knows how to read a party for sure. 

ME: It really depends on my mood, but I really do love running to shake off any stress or clear my mind. Got that from my mum & Nico. But if I have more time, I love finding new music, going for an awesome meal or going for a great walk with someone chill. Anything where you can come back feeling refreshed. 

AM: Nico, we heard that you run marathons, how did you prepare for it, what was the training like and when is your next one?

NE: I grew up just off Heartbreak Hill so I always wanted to do the marathon. The year I turned 19, I ran it but it was the bombing year and I was on the final stretch of Boylston when the bombs went off so I felt I really had to do it again. 

I run 5-7 miles every day and don't really have time for more so my training was just that. I had super slow times and the two days after the races were always painful and I was so stiff that I had to walk down stair backwards, but it was always more about proving it to myself then anything else. The next one is definitely on my radar- I want to do NY and others, but no idea when I will have the time or the stupidity to forget the pain of haphazard marathons of the past. 

See more from the Jan Issue 

ATHLEISURE LIST: SIN WORKOUTS

SIN, standing for Strength In Numbers, is an industry leading Fitness Concierge service that launched in 2012 in Manhattan Today SIN Workouts is servicing clients in major US cities and abroad assisting in client training scheduling, program design and bookings at boutique fitness studios.
 
Founded by Vanessa Martin, CEO. Vanessa got her start in the NYC fitness scene after graduating from The University of Tampa and moving to New York to begin her career with a Residential Design and Management Firm. During her time as an acting Director for this company, Martin took it upon herself to introduce the concept of the boutique fitness industry that was on the rise to these projects in the residential space. Vanessa began to take multiple classes a day at leading studios and soon understood the phenomenon of boutique fitness. She recognized niche opportunity in this industry on the customer service front and organically grew SIN Workouts to what it is today.

Currently, SIN Workouts does not have a physical location in which clients are trained. SIN partners with existing studios and training facilities to send their members to. These services take place in New York City, The Hamptons, Miami, Boston, Chicago, LA and oversees.
 
SIN Workouts sends clients to an areas most elite fitness studios. At these locations clients have juice bar options for pre and post recovery shakes, name brand toiletries and exceptional upkeep of the clubs. They also have an apparel line. The beauty behind what is offered through their Fitness Concierge services is that each individuals program is customized specifically for them. Since SIN partners with many studios and training facilities, we are able to schedule clients with an incredibly diverse fitness program ranging from Bootcamps, Indoor Cycling, HIIT training, Yoga, etc! As a company, they also host special event classes and workouts throughout the year, known as signature SIN CRAWL that takes place on the West Side Highway Pier in the Fall.

ATHLEISURE LIST - ((305)) FITNESS; NYC, DC + BOSTON

Named after Miami's area code, ((305)) Fitness is a dance cardio workout with a live DJ. Classes infuse dance moves, sport drills and high-intensity interval training (HIIT) for a total body workout.

This dynamic workout was created by its Founder/CEO, Sadie Kurzban, who has been featured in NY Observer, Good Morning America, TODAY Show, TODAY with Kathie Lee + Hoda, Harper’s Bazaar, Style.com, New York Post, Fusion, and The Washington Post, for her uncanny ability to make a greuling workout feel like a party. Known as a 26-year old "ball of energy known for her sweat and smiling inducing workouts," she created her original workout method while attending Brown University. While there, she taught her revolutionary dance cardio workouts part-time as a student.

Kurzban placed first in the University's Entrepreneurship Competition, receiving $75K to launch ((305)) Fitness in NYC. With packed classes and also in beautifully branded studios in NY, Boston and Washington D.C., the "rave meets workout" is an underground non-stop cardio experience to create a full body workout. Classes feature a live DJ, and burn up to 800 calories in one session.

She still finds time to teach cardio and Sculpt classes, overseeing a staff of over 30 instructors and 20 DJs. In addition, she has traveled the country and beyond, from LA to Las Vegas to Chicago to Berlin, teaching ((305)) Fitness.

((305)) Fitness has two locations in NYC (West Village  and Midtown), Washington, D.C., and Boston's Back Bay. Guests can enjoy full service locker rooms, showers and blow dryers. Soon, their apparel and boutique will be available as well.

Your workouts include the option between ((305)) Arms, ((305)) Legs and ((305)) Basics which is available at all locations. Recently, they launched Yoga 4 Better X and ((305)) Sculpt at their West Village location.

PHOTO CREDIT: STEVE TRUMON 

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((305)) FACTS

LOCATIONS: Midtown and West Village in NYC, Wasghington, D.C. and Boston's Back Bay

STUDIO OFFERINGS: ((305)) Arms, ((305)) Legs, ((305)) Basics, Yoga 4 Better X and ((305)) Sculpt

Read more from the May Issue