TO THE SLOPES WITH LINDSEY VONN

One of our favorite Olympians to hit PyeongChang during the Winter Games last month, was none other than Lindsey Vonn. The stunning Alpine Skier not only went home with a little more bling, but went on to continue competitions. We caught up with her here in NYC to find out when she fell in love with the sport, what it's like to perform at a high level, her partnership with Bounty and her personal style. 

ATHLEISURE MAG: Tell us about how you got into the sport of Alpine Skiing.

LINDSEY VONN: My Grandfather was the pioneer of skiing for our family and he passed that love onto his kids and my Dad passed it onto me.

AM: We have interviewed a number of Olympians and have heard various fitness levels when preparing for the Olympics versus maintaining fitness goals. What was your training like leading up to the Olympics and then while you were there?

LV: Well, I’ve been training for this Olympics for 8 years! I’ve been in and out of rehab for my knee and elbow, but have still maintained a strict training program to keep me in shape. In between racing, I work out every day and during races I get up early and ride my stationary bike for a warm up.

AM: You're fresh off winning your Bronze Medal at PyeongChang - what was your biggest take away from the experience?

LV: The best part of my experience was just accomplishing my goals of getting a medal for my Grandfather. This Olympics has been such a long time coming that I’m just thankful I made it, I was healthy, and I did the very best I could.

AM: We know that you partnered with Bounty as we saw your commercials throughout the Olympic Games, tell us about this and why was it a natural fit to do?

LV: Bounty is a natural fit if you have 3 dogs! It was a great experience filming the commercial with my dog, Lucy.  She is now more famous than I am!

AM: The schedules of Olympians are always crazy, but you left the games and continued on with other races - tell us what you've been up to in terms of races that you have participated in as we know you were at The World Cup Finals.

LV: Yeah, I couldn’t take as much time off after the Olympics as I would have wanted. I had a press tour and then had to head to Sweden for the World Cup Finals. Getting 1st and 3rd in finals was a great ending to a perfect year. I’m that much closer to beating Ingmar’s record. I think I may have a chance to beat it next year!

AM: What does the racing season look like for you in terms of how much of the year it takes up?

LV: Well it’s not just the racing that takes up time, but the training—and that’s a full-time job.  So I have a weeklong vacation once a year and then it’s back to the gym, training, and head to Europe for the World Cup--I don’t give myself room to slow down.

AM: As we've been fans of yours for a while, we checked out your IG and see that you were on the set of Ballers - does this mean that we'll see you on the upcoming season with The Rock?

LV: I wish! I’ll have to work that out with Dwayne next time I see him :) I was on Law & Order though, so I have some experience with acting.
 

AM: Tell us about going to the Oscars and share with us details about your dress as it looked beautiful.

LV: The Oscars was amazing! I just took in every moment of it because it was such an honor to be invited. Well, my dress was supposed to be long-sleeved!  It was too tight to get my arm through so we had to cut the sleeves at the very last minute. It was crazy, but I loved that dress and I felt great it in.

AM: What are you working on now professionally coming off of so much activity?

LV: I have been busy in New York on a press tour and am headed back home to Colorado for my Foundation Gala event and to spend some time with my family and my dogs. 

AM: What are you working on? 

LV: Personally, I’m working on just taking it easy and having fun. Now that the Olympics are over I can relax!

AM: We know that this fall, you have a Signature Skiwear Collection with Under Armour coming out which we're excited to see. Tell us about your personal style - what would we see you wearing when you're going out for cocktails and a night out versus running errands about time?

LV: 99.9% of the time I’m in sweats. I live in head to toe Under Armour, so it's nice to dress up and feel pretty. For cocktails, I like to wear maybe leather pants and a fun top.  And heels… I love a great pair of heels.

AM: Wherever you're based, where could we find you grabbing drinks and a meal, shopping and then your favorite fitness studio to go to.

LV: You can find me at Starbucks anywhere. I need my coffee! For a meal it depends where I am—probably at the hotel restaurant. For shopping, I love going to boutiques where you can find one-of-a-kind things. I am either in my gym at home, at the Red Bull gym in LA, a hotel gym or outside. 

AM: Tell us about the Lindsey Vonn Foundation - why it was created, what it focuses on and who it assists.

LV: My Foundation was created because Picabo Street inspired me as a young girl to be an Olympian within five minutes of meeting her. I know the impact that a little encouragement and inspiration can do, and I want to give that to girls. We have had three free camps helping 300 girls to be friends, leaders, and gain confidence.  I stay with them the entire 2-day camp and work with them. We will have our 4th camp in LA this summer with 200 girls. We just relaunched our Scholarship Program this spring focusing on enrichment activities for both girls and boys to help find their passions outside of school. Whether it’s a ski club, violin lessons, or cooking class—we want them to be able to find and do what they love.

PHOTO CREDITS | PG 128 Under Armour Launch of Lindsey Vonn's FW18 Under Armour Signature Skiwear Collection | PG 130 Bounty | PG 132 Bstefanov Lindsey Vonn (USA) at Audi FIS Alpine Ski World Cup Ladies' Super G on February 26, 2012 in Bansko, Bulgaria |  

Read more from the March Issue and see On the Slopes with Lindsey Vonn in mag.

THE BAKER MAN | DUFF GOLDMAN

Duff Goldman of Charm City Cakes is no stranger to Athleisure Mag as we chatted with him in this year's Anniversary issue about coming back for another race with Chefs Cycle (a fundraising endurance event May 16th - May 18th featuring award-winning chefs and members of the culinary community fighting hunger outside the kitchen where proceeds go to No Kid Hungry) and how he was preparing for this activity. We took some time to chat with Celebrity Chef and Food Network personality Duff about his role as a judge for a number of the network's shows, including Spring Baking Championship, Kids Baking Championship (to name a few), his partnership with Bounty, National Chocolate Chip Cookie Day and his inner workings as he continues to embrace the magic of baking.  

ATHLEISURE MAG: We loved talking with you earlier this year about your preparation to participate in this year's  Chefs Cycle - are you excited?

DUFF GOLDMAN: Yes it starts on May 16th! I'm so excited it's going to be great.

AM: We can only imagine! Well, we've been fans of you since your first show with Food Network, Ace of Cakes. In our opinion, you're the first baker that we knew that represented an edgy out of the box style with all of the sweet treats that you created.

DG: Oh thanks!

AM: Oh yeah, watching you while we grew up, we were struck with how this guy - not to say that you're not delicate, but there is a certain idea you have (at least back at that time) of what a pastry chef would look like.

DG: Absolutely!

AM: To see a cool tattooed guy busting out with these really cool friends - it was cool. Even if you weren't a baker yourself, it was cool to see that barrier being broken and changing the idea of what it means to work in a given profession. So how did you bring that into all of these other Food Network shows that you have been a part of especially with incorporating kids and making it look cool and fun while taking your ideas from concept to reality?

DG: Well you know, I think that most of cooking is really fun and interesting. It's not that hard to make it seem that way. When the kids are excited about it, it's not hard for those who are watching to see that they are and to want to know more about it. They watch us do what we do and then they're fascinated. It's like when you pick up a new album from somebody - if someone else has really got down on that record and tells you - you really have to listen to this record, this beat or chord progression, then you really get into it because someone you know has brought you something that they think is cool. 

I think cooking is the same way, especially on TV - you've got to be excited about it. I am - to this day when I put something in the oven, and it starts to rise, to this day, it's still magical for me! I still get really excited. When it's working you're like, 'check it out' it's bubbling, moving, growing and cracking! It's doing what it's doing and it's still neat!

AM: Which is cool and we can totally tell that about you because you look like you're loving life! You can tell that you really love the process, the creation of it and the looks on your face - it's priceless. 

DG: Yeah man! It never gets old!
 

AM: We know that the 3rd season of Spring Baking Championship ends this month with the adults. You also judge a number of children's baking shows on the network. How is it working with these young chefs and bakers?

DG: Um a lot messier! Definitely a lot messier - you always want a lot of paper towel nearby because kids are messy. Other than that, the judging is really the same. I'm honest and fair and when they mess up, I point it out. I think that with kids, I spend a little more time on when there is a mistake on how to correct it. When adults make mistakes it's usually a bone head move and they know better. With kids, they haven't made something enough times. They're 10 years old - how much patachou have they made? So it's like hey you put too many eggs in there - don't put so much in so that you don't have a puddle.

AM: Haha exactly! So how important do you think your role is as a role model to them in terms of giving them that encouragement and feedback?

DG: I think it's really important - the kids see me as this big goofy guy, but then they also see me as this expert as it's what I do and what I'm good at. It's really important that I never want to discourage them and I want any challenge that the kids are having in the kitchen as an opportunity for them to learn. So they don't see a mistake as a mistake, they see it as an opportunity to learn something. That's what makes baking so fascinating. 

I'm still learning at the same pace as I was learning back then. Every day, I learn something and am doing something new. I refine my technique, I try something different and it's important as I have been baking for over 20 years! You have to stay awake and if you go on autopilot, you're putting a stake in your career. You have to be present in the moment and mindful when you're baking. You have to just be fascinated by it as that's what it is.

AM: One of the things we really love is when you take your first bite. Your face lights up, your eyes take it in and we can see there are a lot of wheels turning. What is going on in your head at that moment?

DG: It's funny because I love to eat and I love food. I love taking bites and I love it! The thought process going on in my head is that I want to viscerally enjoy this bite! Then I have to remember that I am judging something so I have to dissect it - but I don't want to dissect it, I just want to eat it - leave me alone haha! There's always a conflict going on in my head like - pay attention - but then it's so good - but pay attention! I just want to chew. But it's usually that when you see that look because I'm confused between the two.

AM: For sure when you have that first bite, we see all the synapses firing and you have the best responses coming off of the taste! It also seems tough because you only have a few seconds to take it in and grasp what it going on. Our team laughs everytime we see it!

DG: I know I take these big stupid bites! It's funny because my girlfriend always yells at me saying I need to take smaller bites because I'm going to choke to death. I'm like, I've been taking these big bites for 4 years now, I'm going to be fine. 

The other thing that's funny is that I take these bites - because I'm watching the shows and live tweeting them and when I'm not on camera and I'm just out and when it's a nice restaurant where there is something new or they are trying a new technique - I do the exact same face. I look up at the ceiling and people have said - that's the same face from the Baking Championship! I'm like, "it's not an act!"

AM: Tell us about your partnership with Bounty and how we can keep having fun while we're cleaning on the go or different tips that you have come up with.

DG: Bounty and I partnered up to celebrate National Chocolate Chip Day (May 15th) and I came up with a recipe that would be really fun for kids to make - a Rainbow Chocolate Chip Cookie. I think it's important to get kids cooking and baking to see the work and ingredients that go into it to get them to start thinking critically at an early age about what they are eating. When you bake with kids, they are really messy but you want to make sure that they are still having fun. You want to make sure that you keep their attention. If you're stopping to clean every 5 mins - it's taking away from the experience. It's important to have a really good paper towel. 

You can clean as you go, because when it gets too messy, you can't do anything. You have to keep it clean, but you have to keep it moving. Bounty Paper Towels really are great, because they don't shred, tear or turn into liquid when they get wet. They're really useful beyond just cleaning up! If you're whisking something in a bowl and don't have another hand free, you can take a sheet of Bounty under the bowl and whisk it and the bowl won't move around. The same is true for the cutting board - it won't slide.

AM: Wow that's really cool!

DG: Yeah it's good! Also when you have a hot pan like you're sauteeing a piece of chicken and you have taken the chicken out of a non-stick pan, what you can do is take a sheet of Bounty, ball it up, take the tongs and you rub it on the inside of the hot pan and it picks up all that grease and cleans the pan really well so that you're not scrubbing with something abbrasive. You can't do that with a cheap paper towel - it's impossible. The other brands start to char and catch fire! It's REALLY good for greasing cake pans. You spray the pans, but you don't want the puddles so you take a sheet of Bounty and run it inside your cake pan or tins and it makes it nice and even so it doesn't burn in the oven.

AM: Okay those are some serious tips and I wouldn't have known some of those.

DG: Yeah it's really cool!

AM: We know you have your own line of cake mixes, baking tools and more - what are your favorites?

DG: Oh man that's a good question. My favorite, I'd say the tie dye or the camouflage cake mix.

AM: Wait - you have camo?

DG: Yeah we have camouflage. They're so neat. Again, speaking to that magic - when you do these things with a kid - you're dropping the different color batters into a pan, that's just fun. You're having a good time. But then when it comes out and you cut it and you see that it really looks like camouflage, kid's minds EXPLODE! They can't believe it and are like, "WHAT, how did this happen?"

AM: That sounds pretty cool! Speaking of National Chocolate Chip Day, we saw the Rainbow Chip Cookies and it reminds us of the whole "unicorning" trend that is popping up throughout various lifestyle verticals - why are these cookies so perfect to enjoy on this holiday?

DG: I wanted a recipe that was going to be good with kids. Kids love touching things and it's a very tactile recipe. There are colors and then you're rolling them out like snakes and you twist that big snake out and then you have that big magical moment that when you cut it, you see all the colors that have mushed together and then what's really fun, you get to place each chocolate chip on each piece yourself. It's fun because kids can make smiley faces or do their initials with the chocolate chip cookies - really decorative things. 

It's a really fun recipe that is pretty involved and is not the easiest recipe in the world. I don't dumb it down. I don't dumb it down when I judge the kids and I don't dumb down the recipes or kids. I think about what kids are going to think is fun and sometimes it's hard, but they're still going to think it's fun!

AM: That's really cool. Last question! So June 2nd is National Donut Day. Do you have a favorite donut that you like to make?

DG: Mmmmm - I have a favorite one that I like to eat!

AM: Ok make or eat!

DG: Have you ever had the blueberry cake donuts from 7-Eleven?

AM: No we haven't haha!

DG: It might be my favorite donut in the world!

AM: We will have to try that!

DG: Yeah they are amazing HAHA - I love those things!!!

Make sure you watch Duff and the rest of the judging team for the season finale of Spring Baking Championship on Food Network at the end of this month. Also, follow him on Twitter and IG to see more about upcoming shows!

Read more from the May Issue and see The Baker Man with Duff Goldman in mag

SPRINT TO THE FINISH, ALLYSON FELIX

Last month we began our Olympic coverage (Kerri Walsh Jennings, Joe Jacobi) as the Road to Rio inches closer. This month we had the chance to hang out with Allyson Felix (track and field sprint athlete and Three-Time Olympic Gold Medal Sprinter) as she introduced a new initiative by her partner, Bounty at the YMCA for "The 2016 Quicker Picker-Upper Games". 

ATHLEISURE MAG: When we talk with athletes about what their training process looks like - it's always eye opening! What is your routine like? 

ALLYSON FELIX: I love Kerri, she's so great! Well, my workouts are pretty intense. In total, I work out for about 5 hours. About 2 -3 hours are spent on the track and I do about 2 - 3 hours in the gym. 

AM: What are 3 workouts that you would suggest to get great legs like yours?

AF: When I'm in the gym, I'm all about plyometrics, which a lot of people forget about doing. I like to do Box Hops where you jump with both of your legs onto a box and then go into a squat.

A core workout is an awesome way to stay fit and Russian Twists are my go to exercises.

Finally, I'm all about the track. I think that you should always go out and sprint the straights and run the curves for a total body workout.

AM: How do you mentally prepare for the Olympics?

AF: It's about practicing and avoiding distractions so that you can  mentally prepare. I am also a major believer in visualization as it's very helpful for me to run through the race in my mind as I look at the perfect race.

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Allyson Felix at the London Olympic Games in 2012

AM: What is the experience like being at the Olympics and is each appearance different?

AF: I'm nervous everytime, but it is a different experience for each one. The first one was very eye opening, I didn't know what to expect - everything was new. NOW going back a few times after that time, I am able to use the experience to be a bit calmer. You may still be a bit more nervous, but there is a comfort level there to be more effective.

AM: What's on your playlist when your training and about to hit the track? 

AF: Anything upbeat - hip hop is my go to before races and even in training. I really love Beyonce's 'I'm a Diva,' which really helps me with that transformation. I am super laid back when I am off the track, but when you have to get the job done, it helps me get into that different kind of zone.

AM: What habits do you have that change in terms of training and eating when you are closer to the games? 

AF: My stuff doesn't change too much actually. What I do in training and even getting closer, I try to keep my habits the same. When I'm eating, I eat a lot of fish, vegetables, and fruits. I don't like to have too many changes. How I am in training versus the races is the same so that I am consistent. I want to do the same thing when I am competing as for me. 

AM: Afterwards I'm sure you definitely enjoy a splurge fest?

AF: Icecream is kind of my go to! I love a good steak and just love to eat

AM: What is your track style versus when you're out and about going to brunch? 

AF: I like any detailed pieces and Nike has a lot of fun leggings and I love colorful and bright stuff - anything that is kind of unique. That's my go to. When I am out and about, I am very laid back and am a jeans and tee shirt girl. But when I dress up, I really like classic pieces - timeless pieces.

AM: When you're not training what do we find you doing in your down time?

AF: I'm an LA girl so I love going to the beach - I'm all about the beach cruiser and going into the water. I'm a homebody, since I travel so much - I like being with my family. When I have my off time, it's kind of great to do just nothing!

AM: How do you maintain balance?

AF: Balance is key and it's all about scheduling as you have so many responsibilities. I have a lot of help and an amazing support system with people that I work with as well as partnerships. 

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Bounty (in addition to being her partner, but also a sponsor of the Rio 2016 Olympic Games), has been great with everything that they are doing. Currently, their initiative on social media allows people to tweet a Quick Tip. I did mine as I have a Yorkie - she's so much fun but just a little messy. So I put a little Bounty paper towel underneath her water bowl to pick up any spills. I would tweet this to @Bounty with #QuickTip and for each of those tips they donate $1 to P&G Team USA Youth Sports Funds. It's something that I believe in and is just a great way that they have partnered with me.

Throughout the 2016 Olympics, Bounty will share the best tips on their social media channels. Select winners will receive prize packs. 

I also make sure that I have some time for myself is key which is important for everything else.

Pictures courtesy of Bounty/PG + Nike

Read more from the May Issue