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.

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

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

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

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

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

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

PHOTO CREDIT | Paul Farkas

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

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

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

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

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

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

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

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

PHOTO COURTESY | The Flatiron Room

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

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

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

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

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

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

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

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

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

AM: Yup, you learn that real quick!

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

PHOTO COURTESY | The Flatiron Room

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

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

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

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

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

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

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

AM: So non-chefs can also participate?

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

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

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

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

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

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

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

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

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

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

AM: Will there be another restaurant?

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

JD: Well that’s a nice thing!

CHEF EF: Well there’s a lot to do!

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

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

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

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

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

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

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

AM: What’s for Thanksgiving this year?

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

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

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

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

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

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

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

IG: @NoKidHungry

@ChefFalkner

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

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

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.