THE SPICE OF LIFE | CHEF MANEET CHAUHAN

When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!

We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!

ATHLEISURE MAG: What was the dish that made you realize that you loved food?

CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.

AM: What was the first dish that you remember cooking?

CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.

AM: When did you realize that you wanted to be a chef?

CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.

AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.

CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.

AM: How would you define your style of cooking?

CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.

AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?

CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.

AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?

CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?

CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.

AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.

CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.

AM: How do you go about deciding what restaurant to open where?

CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.

AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?

CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.

AM: What is the creation process for you with your cookbooks and are there plans for releasing another?

CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!

AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?

CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.

AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?

CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.

AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?

CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!

AM: When you were competing in this show, was there a chef that you looked forward to going up against?

CHEF MC: I have realized the toughest person I can go up against is me myself.

AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?

CHEF MC: If I get the opportunity, why not!

AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?

CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.

AM: How do you balance having a successful career while also having a family and being a mother?

CHEF MC: Balance is a myth. You just make the best of whatever you are doing.

AM: Are there any projects that we should keep an eye out for that you would like to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.

IG @maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |

Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.

FROM STUDIO TO SMILES | KEEGAN MICHAEL KEY

We had the pleasure of catching up with Keegan Michael-Key who is an actor who always leaves us in good spirits! His ability to make you laugh and think is something that we appreciate. We enjoyed talking with him about his work as a teacher, investing in children’s lives through learning, partnering with Lysol promote clean environments in school and at home, and of course his work on one of our favorite shows Abbott Elementary and other projects we’re excited about!

ATHLEISURE MAG: We have been a fan of yours for a number of years and have loved your shows and of course most recently, Abbott Elementary. But you actually have teaching experience at Penn State and at Second City. Can you tell us more about this?

KEEGAN MICHAEL-KEY: Yes, I was a graduate student at Penn State and I taught Fundamental Acting, Non-Majors and I had a really fulfilling and fun time doing that. I had a great time with the students and I also interestingly learned a lot and it helped reinforce the training that I was getting.

When I was a performer at the Second City Theater, both in Detroit and also in Chicago, I spent a good deal of time teaching improv as well as communications techniques to people. And also in Detroit at the Mosaic Youth Theater of Detroit, I spent time going to classrooms and teaching children improv skills. That was also a very fulfilling experience too. So I have done a lot of teaching in my past and I really really loved it.

AM: That is such a great story! When did you realize that you wanted to be an actor?

KMK: I realized that I wanted to be an actor probably when gosh, I would have been around 14 or 15 and that would put me in high school. I was encouraged by a family friend and my drama teacher in school was really hands on and very supportive. She really helped to pull me into that world! Once I was in it, I was in love!

AM: Why do you feel that hands on learning is so important and can you tell us about HERE For Healthy Schools?

KMK: Yeah, to answer the first question, I think that when kids have an opportunity to do things hands on and interactive, I really feel that the information that they are being given that the teachers desires for them to receive, really gets into their minds better and they can practically handle things and move through things. It’s more effective learning and that is kind of why I wanted to work with Lysol at the HERE for Healthy Schools Program this particular year. Because, what they are doing with the initiative this year, is that they are putting together the Lysol Minilabs Science Kits and the kits are going to contain educational materials that are designed to be hands-on so that the kids can learn about germ education, healthy habits, and how to keep the classroom environment as well as the general environment clean.

AM: Whether you have children that are going back to school, maybe you’re an aunt or uncle, or you just live alone solo, what are some healthy habits that we need to know about so that we’re not transferring germs and we’re reducing all the ick?

KMK: Ha – all the ick! You know, I think that the first thing across the board that everyone can do and that we can always teach children, is of course, washing our hands. Washing our hands after an activity, washing our hands after using the bathroom so that we’re not the germ spreaders if that makes any sense? We’re so mobile as humans, and then we’re the ones spreading the germs! So cutting that off at the pass if you will and then also, when you think about countertops, and desktops, and door handles which are things that we come into contact with every single day, and many times during the day, it’s just a wipe here or a spray there that can hopefully keep the germs down. Then we're allowing ourselves to be in a cleaner environment!

AM:100%!

Obviously, you have so many awesome things that are coming up - Season 4 of Abbott Elementary is slated to premiere on ABC on Oct 9th! Every time that we see you on the screen we just know that it’s going to be good. What can you tell us about – obviously not a lot – as we prepare for the next season?

KMK: Well, without giving away next season, you can stream Season 3 now of Abbott Elementary now which I am really happy for people as you can enjoy repeat viewings if you feel so inclined! I have a small arc on the show in the season where I play the Superintendent of Schools in Philadelphia which is where Janine, Quinta Brunson’s (A Black Lady Sketch Show, History of the World: Part II, Weird: The Al Yankovick Story) character works now and she feels encouraged to affect more change in the school system. You get to watch that story play out and really the big thing that you get to watch is this struggle between her love for everyone and the students at Abbott Elementary and then this more macro environment with the Superintendent and there is this struggle of being pulled between these two things. Can I do more good here? Should I go back to Abbott and be more of a boots on the ground? She’s trying to figure out what way can she be more effective for the students?

AM: We enjoyed watching the 3rd season and getting that layer.

What attracted you to want to be on this show? So many people love this show and so many actors and other people are trying to find ways to get into this show!

KMK: Oh yeah!

AM: What was it for you that made you want to do it?

KMK: First of all, I think that Quinta is a real amazing talent and I have known her for years and I have watched her grow as an artist and the pride I feel for her is overwhelming because what she has done is such an achievement! But also, within that, is the humanity of the show. I think that just the thematic subject matter of the show is about nurturing and investing in our future which is about children. It’s also this kind of intrinsic, American underdog story – an underfunded school district, how do we pull ourselves up by the boot straps and do what we have to do for the betterment of these children. So that is really heartwarming in a way it is very inviting because they are letting the world in and it is inspiring. That is why I wanted to be part of it. It’s also very funny!

AM: Oh it’s very funny!

KMK: So funny!

AM: Well you’re also in Transformers One and Dear Santa! That’s 2 amazing additional projects that are coming out! We’re sure that you’re excited about them and can you tell us about them?

KMK: Well, Transformers One will be coming out in September 20th and it’s a really exciting project to work on. The director is a gentleman by the name of Josh Cooley (Up, Inside Out, Soul), very talented animation director. He directed Toy Story 4 that I starred in with Jordan Peele (Get Out, Us, Nope). We played partners – we played a little stuffed duck and a little stuffed rabbit that were connected to each other and we had such a great time that Josh asked me to come on and play Bumblebee in Transformers One which really is an honor because he’s a very popular character in the Transformers universe!

Dear Santa is a holiday movie that stars Jack Black (Jumanji universe, Kung Fu Panda universe, The Super Mario Bros. Movie) and he is absolutely fantastic and I hope you fo see it and everyone that you know goes to see it! It’s really fun and it has a lot of heart. It’s silly and zany and it’s going to be great!

AM: Do you have any other projects whether it’s TV, film, or philanthropic that you would like for us to know about that we should keep an eye out for because you’re always doing great things! It’s great to see you in a number of commercials as well as you are a busy man!

KMK: Ha ha yes I am praise God!

Well one thing in September that is coming up, I wrote a book with my partner at Elle Key (August, Fair Game, The Blackout), we wrote a book called The History of Sketch Comedy: A Journey Through the Art and Craft of Humor, and the audio version of that book is coming out then. So again, I know that it is early for the holiday season, but if people want to, they have the opportunity to download that or to send it as a gift and it was a real passion project for us and we’re really proud of the book. So there is also that! So that’s about it for right now if that’s not enough!

IG @keeganmichaelkey

PHOTOGRAPHY CREDITS | PG 156 - 159 Disney/Giles Mingasson | PG 160 - 161 Michael Simon |

Read the AUG ISSUE #104 of Athleisure Mag and see FROM STUDIO TO SMILED | Keegan Michael Key in mag.

HEADING TO THE WINDY CITY | ALISON VICTORIA

We love watching a reality show where we learn something that we can implement in our own lives or be a source of general knowledge to share with our friends, family, and colleagues! There’s nothing better than a educational docu-series that is also a great source of entertainment. We caught up with Alison Victoria, Executive Producer and Host of Windy City Rehab as well as a recent nominee for a Daytime Emmy! We wanted to know more about her passion for interior design and building homes, coming to HGTV, all of the shows that we should have in mind as we settle down in our favorite spot, and what it means for her to receive the award accolades that have come her way. We also loved hearing about how she gives back and the importance of powering others either in the business or even when it comes to getting that first home!

ATHLEISURE MAG: What was the first space or home that made you realize that you love interior design or being able to create something new?

ALISON VICTORIA: My childhood bedroom. I shared a tiny room with my sister. I started by rearranging the space. It was like, how do I get my bed further from hers? How do I make this room feel like it’s my room? Then I started turning old Laura Ashley dresses into pillows and painting the furniture. Around that same time I was spending a lot of time at the house of my best friend Britt, I remember convincing her to tear up her carpet and get to the hardwood flooring. We ended painting everything peach.

AM: How old were you when you were ripping up the flooring?

AV: 11.

AM: And who was your inspiration?

AV: My mom always loved design and she designed our whole house so I definitely absorbed a lot of that from her.

AM: How do you define your design aesthetic?

AV: I think of it as vintage and modern. I take the heart from objects of the past and add in the optimism of the future to create something new. It’s eclectic and full of life, but it’s design that accentuates the way we live now.

AM: I am the Co-Founder/Creative + Style Dir. Of Athleisure Mag, I am also a fashion stylist. So if I have someone reach out to me I’m looking for people who want to have statement driven looks whether it’s based in athleisure, evening wear, out and about etc. But it’s about people who are looking to take their style and add various elements which includes visual texture as well as accessories. Someone who may be more of a minimalist or maybe they’re into a goth aesthetic, may not be a project that I opt to take on initially. I’m wondering what you look for when it comes to attaching yourself to your various design projects?

AV: It really comes down to personality and the connection that I feel. Sometimes I connect with the people over the project and sometimes it’s the other way around. I’m an artist and when I feel inspired, I design.

AM: I have been aware of you and your work for a number of years; however, I happened to check out your show during the pandemic that was when you turned your warehouse into your home.

With all of your work in the industry, how did you come to HGTV to become the Executive Producers of your shows as well as a TV Host?

AV: X years ago, I got a random email from a production company that was looking for a ghost designer to work on a show in Chicago. I responded, “I’m your girl.” I had no idea what that meant but I knew it was a start. I realized quickly that what it meant was long hours for no money, no credit, and no air time, but it was an entry point.

There were no shortcuts. It hasn’t been a straight line, but I had a dream of what I wanted to do with my life and how I wanted to run my business and I’ve put all of my energy towards those goals.I try to always represent my real vulnerability in the shows I produce and the shows where I’m in. I hope others fin something useful in how that looks, and as long as they do, I will keep going.

AM: You’ve been nominated for the Daytime Emmys and Critics Choice Real TV Awards for Windy City Rehab, what does this mean to you?

AV: Oh my gosh! Dreams do come true! My dream was to be nominated for an Emmy. I didn’t even go as far as to say that I wanted to win. Just being nominated is a huge honor. I love to design, I love making people’s dreams come true. Combining the two and then receiving the recognition just takes it to a whole new level of like, wow, people are actually getting this. And not only are they getting it, they are recognizing it as great television. As an Executive Producer and as a creator of my show, that means much more to me then if I was just talent. I created it, I’m an EP, I’m on air talent, and I’m the designer so it couldn’t mean more to me to be nominated. Now the goal is to win.

AM: Can you tell us a bit about the show for those who haven’t watched it and what you’re excited for?

AV: Windy City Rehab is in its 5th season. The new season is airing on September 24th. It’s a docu-series and it’s one of the first docu-series ever on HGTV where you truly follow my life and my design. There are no overly produced parts of my show. It’s very real. The good, the bad, and the ugly of my life and this business. The show looks at how I navigate successes and setbacks and it gives you glimpses into my personal life and how that marries with my professional life. There’s no smoke and mirrors in my show. What you see on Windy City Rehab is what I’m experiencing in my life. I am the same person you see on the show. I’m not an actress.

For me, it’s about showing people who I am, what I believe in, and how I stand up for myself and my clients. The result are beautiful spaces, but how we get there is the most interesting part.

AM: So you’re working on your own production company, Briefly Gorgeous Productions. Tell me about this and why you wanted to do this?

AV: I created Briefly Gorgeous Productions to help bring truly vulnerable reality TV to smart audiences. I have already created two successful shows but there are so many great stories to tell. Some of those stories will be in the home space but some will be in totally unrelated, but equally interesting, areas of life. I love to laugh, I love seeing real people doing real things, and I love watching lives evolve. There is comedy, tragedy, and triumph in every story. Briefly Gorgeous will make sure the stories are told with true integrity.

I knew that if I could do this for me, I could do this for others. Windy City Rehab has always connected with viewers because they see and feel the authenticity. I want to continue that with everything produced through Briefly Gorgeous productions. This is just the beginning.

AM: That’s really great to hear.

You’ve also worked with Habitat for Humanity and you’re a spokesperson for the Women Build Campaign. I’d really like to hear more about that.

AV: I’ve been doing it for 5 years now and for me, owning your first home, it’s one of the greatest days of anyone’s life – always and forever. Especially as a single woman. When I got my first home, I was the proudest that I ever felt – probably other than getting nominated for an Emmy!

AM: Ha – right!

AV: Anyone that is able to have a house through Habitat, has to put in their own sweat equity. I have the greatest team and they volunteer and come out to help. We work together and help the homeowner build her dream home. We empower her through hard work, empower her through just having fun, and we make sure that she has the support. I love that!

AM: That’s really fantastic.

Are there any upcoming projects that we should keep an eye out for as I know you are a very busy woman who is doing tons of things.

AV: Windy City Rehab season 5 is premiering Sept 24th! It’s 12 episodes and I believe this is our best season yet!

Scariest House in America with Retta premiers in October.

Ugliest House in America season 6 premieres this winter and I am going to be on a big show that will be announced very soon! 

I mean, I’m not stopping! It’s go time! It’s time to win that Emmy.

Read the latest issue of Athleisure Mag.

LIFE'S PASSION | CURTISS COOK

When you're watching a film or a series, the goal is to be transported and to enjoy an immersive experience that either allows for escapism, conversations with others, or to be introspective. That process can come in many forms whether it's the script, the setting, subject, and in many cases the actor.

There are a number of actors that you know when they are attached to what you're about to watch, your expectations are high that they are going to drive the story. When you have an actor who has played a number of characters in shows and films that you admire, you're always excited to get the chance to know more about them, their process, and how they connect to their work. This month's cover of Athleisure Mag is Curtiss Cook (Mayans FC, Shutter Island, West Side Story) who has played Otis "Douda" Perry in The Chi which you can stream the current Season 6B on Paramount+ with Showtime and On Demand and you can also watch it on Showtime each Sunday.

We wanted to know more about the power of storytelling through the characters that he plays and how that is achieved; what he loves about storytelling, the committment he has to his craft; the success of his role in The Chi; the importance of mental health; and upcoming projects that we can continue to keep an eye out for. In addition, we took advantage of a summer day by heading to Selina Chelsea Hotel for our photoshoot that took place at Creatures at Selina Rooftop and Music For A While listening lounge!

ATHLEISURE MAG: The last time we talked, you were our cover for our DEC ISSUE #72 back in 2021.

CURTISS COOK: Oh wow, Dec ‘21!

AM: We were talking about Season 4 of The Chi, and you guys knew you were already renewed for Season 5, and we were talking about The Devil You Know although you couldn’t tell us about the title at that time or really what it was. But you shared that you were working with Charles Murray (Sons of Anarchy, The Devil You Know, Outer Range), which interestingly enough, he is in this month’s issue!

CC: Are you serious? Oh, I love him!

AM: Yes, we interviewed him for Outer Range.

CC: Outer Range?

AM: Yes it’s a neo-western with Josh Brolin (No Country for Old Men, Avengers franchise, Dune franchise) on Prime Video. Charles is the Executive Producer and Showrunner of the 2nd season as he took over from the creator for this series. Which is a great show by the way!

CC: Josh Brolin you said?

AM: Yes!

CC: Oh c’mon, you know that’s good!

AM: Oh it’s a great show!

So now, we can go back and talk about The Devil You Know, which we loved!

We thought it was awesome to see the dynamic and the storyline.

CC: It was good right?

AM: Oh, I mean the cast! What was it that you loved about being in that show?

CC: First of all, when I was offered it, the first thing that popped into my mind was that I was trying to remember a movie or television show that dealt with brothers, Black brothers and in a complicated way right? Not just as caricatures of the culture, you know what I mean? They had a mother and a father, so they grew up with both of their parents, you know what I mean? It wasn't a broken home. Now what happens in the movie – we have to sell a movie. But still, the love in which they still cared for each other was amazing, the writing for that script was so on point. But then like you said, when you get a group of cast members like that, it’s like, “wow, that could literally be a TV series!”

AM: That’s what I thought when I watched it.

CC: I mean, if the end didn’t happen and we didn’t prolong certain things, but those brothers being that way and being invited to that party. Because a lot of times, Curtiss doesn’t get invited to those parties. I don’t know why that is. He normally gets invited to the other party. Where he is the only one that is there. When I say that, I mean that he is the only Black face there. He is the only Black person that is there. Which it is what it is. I’m not complaining.

AM: I have been in those doors and know it well!

CC: Yeah, it’s like, why aren’t y’all coming?

AM: Hello again my friend, it’s just me!

CC: It’s just me.

AM: Carrying the torch for everybody and sometimes nobody.

CC: Everyone and sometimes no one. They’re just different right? Sitting with Scorsese (Taxi Driver, Goodfellas, Killers of the Flower Moon) is just different then sitting with Charles Murray. It’s not better or worse, it’s just different. So that was immediately what it was. It was about this brotherhood, this family unit and how close knit they were and than when Charles said that it was loosely based on his family, and his brothers and it was like, oh wow, this is an opportunity to represent and to get a peek into our culture in a different way.

I’m pausing because I’m trying to think of different films that dabbled in that area and -

AM: It’s hard to think of one.

CC: I can see friends that you think of them as brothers because they’re so close and they grew up together, but literally being brothers from the same mother and father.

AM: The 5 Heartbeats gave that vibe, but they were not brothers.

CC: Oh I love that movie!

AM: [Sings] Nights like this, I wish raindrops would fall -

CC: Oh man, I love it.

AM: Haha no you’re right. It did feel different and I hadn’t really seen that dynamic and certainly not with 4 brothers.

CC: So it was special and I appreciate being brought to the party. I wish that it did better at the box office, but I find people that stop me and say, “oh my God, I really loved that movie,” and it touches you because it could just as easily be overlooked and forgotten about. Same way about Roxanne Roxanne, people pop up and say, “ oh man, you get on my nerves – you took that woman!” It’s like ok!

AM: I have to say that I liked your character Marcus Edison in The Bold Type. I was a huge fan of that show.

CC: Ok!

AM: It was nice to see you in a different way in that series.

CC: Right, right, right!

AM: Mayans FC, we enjoyed you in that!

We were huge Sons of Anarchy fan so when the spinoff came out, we were ready for Mayans!

What do you love about storytelling?

CC: The exploration of self because a lot of times, I have gone through – well, I am the oldest of 5. My next sibling down from me is 3 years younger then me and it’s a girl. So although Renee and I are close, we weren’t hanging out you know what I mean, that’s my sister. So, a lot of times I found myself by myself so I read a lot. I had a really close friend that I had known since kindergarten, but I read a lot, I watched a lot of TV, and I was absorbing a lot of stories and I lived through things that I saw. I remember growing up saying, “I wonder what I would have done if that was me?” Like incidents that happened in the neighborhood and what not and then in television and movies too – it was always, I wonder what I would have done. So absorbing that, you go to school, and then college and all of that – you get fed more stuff. You get the opportunity to express all of the inner sides of yourself that just stay dormant because there is no way to express that. But then all of a sudden, you come across this character that seems so far from who you are where you say, “you know what? I remember when I was 17 and I was thinking about what if I was the FBI Chief or that I was in charge of the police and this is an opportunity to bring out that 17 year old idea along with all of the new information that I have and bring it together."

So I enjoy that part of exploration to bring along the storytelling and being able to purge certain aspects of myself and I also like the finding of stuff. Sometimes a play or a movie or a television show takes me to a part of the country or a part of the world that I have never been to before. And just by that, you’re exploring and seeing things that you never have before! The Interpreter, we shot in Mozambique and I had never been to the Mother Land and when I tell you Kimmie, that it was eye opening. It was eye opening and I will tell you a quick story about this, but it was a long time ago, but I will never forget this.

I don’t know if you remember The Interpreter, but there is a scene where these young boys come to basically, assassinate my character and another character by someone else. But these young men who did the scene were locals. They were for a lack of a better word, very impoverished – they were poor. So, the costumer, the cast, decided to give them a gift and got them these bikes. They were getting paid for the movie, but just to say thank you, they received these bikes. Dare I say, the next day on set, they came back walking in and everyone was like, why are they walking? We were told that their bikes were stolen, they were taken, they’re gone. We were shocked and then an older gentleman said, “we can’t give gifts like this because it’s taken immediately.” And not even from other children, it’s from grown people coming to take these things.

That was a shock to me and then although the people were poor, it’s not like they were like, “oh help me, help me” they were living and full of life! It was just like, we don’t have these material things, but we know where to eat, we know where to congregate, we know where to worship, and it was life! It was so life affirming to me because sometimes, we can get so caught up in to the stuff and that makes us feel like whatever and you forget that all we need is this, we’re just sitting here talking, having a good time, taking some pictures, and that is what life is about.

AM: I always say that home is where I have a seat at the table. So it doesn’t even have to be in my house. If I feel that we connect and there is a vibe, that is a home. Because everything else it can be up and down.

CC: I agree with that 100%. So that is also what storytelling gives me. It’s an opportunity to meet and see people and have myself to be reminded of certain things like that or to be told certain things like that. When you see something concretely like that in your face, you’re like, “ok I need to make a shift.” So those are some of the things about storytelling that I love, why I love it so much, and sometimes the factor of not knowing how to do it!

Right now, I’m about to fly out to LA for this piece. I haven’t sung in a long time. So honestly, I’m scared, I’m a little like, “boy, you ain’t sung and you’re going where with big people on the stage?” It’s going to be some people there! So it’s not like it’s just us right here where I could just sing for you and y’all are like, go head!” So I’m like, ok Curtiss, I’m thinking in the car driving here and I’m trying to sing a little bit and I’m like, “bro, I don’t know what you’re going to do.”

AM: You have to start stomping that foot -

CC: And get the crowd singing with you! But part of me is like, that’s why you do it, you know what I mean?

AM: Yeah!

CC: You thought that at one point, growing up, that I would be a singer. That’s all I did, that’s all I was being praised for – so it’s there, but let’s see how much of it has morphed into this 57 year old dude now who hasn’t done it in 3-5 years on the stage or whatever. So I enjoy that factor too because it keeps you alive.

AM: If you don’t have that fire, it’s not going to work. You almost have to have that, did I do too much Icarus – ooo not quite.

CC: Haha not quite!

AM: Haha I mean it was close, no one else caught it, but it was giving Icarus for a moment!

CC: I totally agree!

AM: One of the things that I like is that every time I see you in different roles, if your character is like this in The Bold Type, it’s like this when it’s Douda, it’s completely different. Even down to the mannerisms, cadences, they are very separate from each other. That’s more than just getting into a character and doing the words. How do you approach your characters to give them do you approach your characters to give them this seamless and different feel that only your outer skin is the unifying link between them. Because everything else even the walk where it’s like a Denzel Washington (Fallen, Training Day, American Gangster) effect where he can completely be something else.

CC: Wow Kimmie, thank you for saying that. I mean, it makes me feel really good that somebody is even saying that I do that!

AM: I’m very detailed when I’m watching things as there a lot of great actors that do things and it’s like, that’s Joe and he’s doing Joe with the pink hat versus Joe with the orange. But you’re shapeshifting and everything falls away. I’m sitting with you now and it’s one person and I know if I was on set with you and you were about to do a scene as Douda, everything about the vibe and what you’re doing is going to be so different and it’s not the same person. Of course if it’s The Bold Type and I was there, you know that character is not going to do anything to anybody.

CC: For a long time and still to this day, I have always considered myself a character actor. It wasn’t until ’96 or ’97 where a manager who turned into my agent, he told me, “you’re not a character actor, you’re a leading man.” I know he was saying that to say poo poo to character actors, we’re going to focus and go here. But at the time, I was still finding my way in the business right and I was trying to figure out how I was going to move forward and how the industry was going to accept me and how I would find that. So any type of guidance you get from people that is in the business and you feel like, oh, maybe this is what I should be doing right?

So, I tried to take on that moniker of a leading man whatever that was and I started to do that. But, I found myself that whenever a project would come, it wouldn’t be like you said, let me be just Curtiss and let’s bring this thing forward so that everybody can be like, he’s doing this thing now, I had to find out where this person is from, subsequently, a lot of parts bring me to new information. So it’s like, “oh, they’re from Colorado, I’ve never been to Colorado, what’s in Colorado?” So, now I’m reading about Colorado and then I’m finding some obscure history in Colorado where something happened to Black folks, “oh, you know what would really be cool? If this was part of his ancestors and this is what happened to them.” So now I’m going to videos and this was before where things weren’t so easy to just pick up your phone. You had to go to the library and type things in and wherever else to try to find old clips of whatever so you could find out how they sat, how they talked, and whether it was slow or whether it was longer and how much of that can I add without it being a thing and so, that becomes part of the joy. That becomes part of the, “I’ve done this before, I’ve done this already.” Not so much as I don’t want to be seen as the blah, blah, blah, or for me, how do I live in this piece and what makes me have to work?

It's just like the thing that I’m about to do, start listening to music again, start practicing again. All of these things are like if I’m not challenging myself to a place where the goal is something that I have achieved or almost achieved, like the analogy that you just used -

AM: Icarus!

CC: If I don’t have that feeling, quickly I get bored, quickly I’m not serving the project, quickly I’ll not assist my other cast members and creators, because my energy will I’ll just kind of be there and I’m not having fun. So as I’m finding these things about certain things and I’m trying to bring it from the feet all the way to the tippy top of the head, like you said, I’ll miss the mark, I’ll be general, and I know what I’m going for. But then there will be that one moment where it’s like, boom! I did it! Like you said, nobody else might have known that I you said, nobody else might have known that I did it, but Kimmie might!

AM: I’ll know!

CC: Everyone else will be like, “ok, let’s move on.” But I can sit there knowing that I did that, I couldn’t do that 3 mins ago or weeks ago, but now I can! They’re like, “ok Curtiss! Good now move onto the next thing.” The fact that you’re even acknowledging that and saying that, it means a lot. I think that a lot of that comes from stage right?

AM: Right!

CC: Because we’re given the opportunity to play things that are out of our vessels out of our capacity. Especially as you’re younger, you’re playing my age people. I remember thinking that once I got to the city that I am going to play everything! And it’s like, no not in television/film – at 23. There used to be a breakdown from 23-50 and really they wanted someone in their 40s and I was 27 years old and I thought that I could do this! It’s like, sit down and I was like, “no, no I know how to do this!” And you just don’t know right? You don’t know what you don’t know.

AM: Age is seasoning.

CC: Oh my God! Sometimes through osmosis and sometimes through the wacks of being knocked down and you realize, that that was a good lesson, I guess. It’s going to be useful for something.

AM: It’s something at some point.

CC: Something at some point.

AM: We’re in Season 6B right now of The Chi.

We just saw last week’s episode over the weekend. Do you watch episodes as they come out?

CC: So the 6th season was broken up into two sections. One of the blessings that I had and it was not on purpose, was the strike because the strike allowed me to see the first half before we started the filming the 2nd half. So it gave me a new perspective on this character, for the season and how it was being told. I watched all of those, but I have not watched any of the 6B yet. I know what happens, but I don’t know what they edited, how it is cut together, I did some ADR (Editor’s Note: Audio Dialogue Replacement is the process of recording dialogue in a studio after filming to replace the initially recorded lines on set) for a portion of the scenes so I know those scenes in mind. How it comes together, I do not know. Other stuff, I wait. I may not watch it immediately I wait. I have not seen any of the House of Cards!

AM: Oh I loved your character in that!

CC: Everyone says that it’s so good! My wife watches everything! My wife watched ev-er-y-thing! She’ll watch and say, “yeah, you may not want to watch this one.”

AM: Haha! I loved House of Cards.

CC: But to your question, I have not watched the episodes in 6B.

AM: Well, what’s interesting is, because you have not watched this episode, and we watched it with baited breath, obviously it is Douda’s season. Everything is coming to a head, everyone is figuring out and in this episode you can see all the lives that he has integrated with and how it’s not real ly working out for people and you’re not in this episode per se, but only for a small 5 second period of a throwback from 6A. Just your character’s presence of walking down the aisle at the funeral of Papa (Shamon Brown Jr), as a viewer, you’re like, there he is! Then if you’re watching on Showtime, they have The Chi Tea with actors from the episode, and right after they did a segment on The Villains with you about Douda. It was about 7 or 8 minutes.

CC: I’m talking too?

AM: Yup, you’re talking too! So we have you sitting in the chair talking about the character and then other members of the cast talking about the character, and it’s just this beautiful juxtaposition of you talking about your character while other people are talking about it. What does it mean to you to be on this show? When we talked last time we were in Season 4 and you were hoping your character would still be around. You’re still around, hunted and wanted!

CC: It means a lot of different things. The Chi owes me nothing. It owes Curtiss as the man nothing and it owes Curtiss as the actor nothing. The Chi gave me my first series regular role where it wasn’t like I just popped into the scene out of nowhere. I had been beating the ground for years, hoping and praying and getting close and having pilots picked up and then not go anywhere. Here comes this other show and I get this opportunity. Dare I say that the 6B season that I was in and able to do, I was given the opportunity to really ask, pseudo demand, an input in who and what this guy does and how he does it.

AM: Nice.

CC: Under the guise of here is the script, right? You know what I mean, I wasn’t changing things saying no – no – no.

AM: Haha he’s not doing this anymore, he’s Olympus now!

CC: Haha right! It wasn’t that, it was more like, ok I need help trying to understand this is what y’all are saying and if it is this, I need this infused in there to help. Please let me do this and it wasn’t like, “ok sure” because of the hierarchy of things, dare I say that on the day and again, I don’t know what has been aired, but on the day, my contribution was heard and allowed to be executed with the caveat of let’s also do this other thing.

AM: For pickups just in case.

CC: I respect that! They’re not in charge, there are other people that are involved as well. So your question was The Chi, I would be disingenuous to say that the show that I joined is not the show that I am leaving. But I also understand that there aren’t many shows that stay the same from when they first started either.

There’s this phrase in the business called “jumping the shark” and I think it came from Happy Days when The Fonz (Henry Winkler) has these skis and it jumped over the shark (Editor’s Note: The phrase was coined in 1985 by radio personality Jon Hein in response to a 1977 episode from the 5th season of Happy Days when Fonzie jumps over a live shark while on water-skis) and it was like, what the hell is this? I understand the nature of the beast and that certain things happen blah, blah, blah. The way that the story is going and leading, I am happy for how it develops. I’m very grateful and very happy on where it develops.

AM: What do you want viewers to know about Douda because it’s not that he’s a one sided character. We’ve seen him as a Mayoral candidate that won, we saw him as an owner of the pizzeria, and yes, he also does all of these other things as well. He tried to find love and we see he's very multidimensional that can’t be written off as just one thing. How do you want viewers to be able to look at him?

CC: I would love for him to be able to say, “you know what, I wouldn’t have done that, but I kind of understand why he went there, but maybe I wouldn’t have done it that way. But I get it.” I would hate for it to just be some stuff that just makes no sense. I always argue for – I don’t mind him being a villain. I don’t mind him being downright evil, disgusting, whatever, but with a cause!

AM: Right.

CC: A purpose. The thing that I love about him thus far is, that even when he asked Emmett (Jacob Latimore) to get in the business and he let him know that he wanted to get in business with him. Emmett maybe didn’t have a choice, but to say yes, but he did ask! He didn’t say, “I’m going to get into business with you, goodbye.” He did ask and Emmett decided to do it. But even in that time, he gave Emmett everything he said he was going to give Emmett. So when Emmett decides that he no longer wants to be with him anymore, it’s kind of like in Douda’s world, but why? It’s not like he gave all of this stuff and then he’s coming in there and he’s taking your wife too, and I’m going to come in here and sleep in your bed, and burn your house down and put you in a shackle and I’m going to give you $5 while I take it. It wasn’t that at all! He did the business.

AM: It’s a balance sheet.

CC: It’s a balance sheet and you’re getting paid on top of it too! You’re not being asked to go out there and shoot these kids? You’re not being asked to do nothing out of sort, it’s just do what you have been doing and you will be paid. Dare I say that anything he asks of anybody, be it Tracy (Tai Davis), be it Roselyn (Kandi Burruss), be it whoever, he’s like, my word is my bond. If he is going to do it, he is going to do it. That’s what I love about it. He’s not a villain for villain’s sake, it’s not messing up stuff and whatever.

AM: It’s measured.

CC: It’s measured.

AM: You knew already before you jumped in there.

CC: You knew who Jimmy was when you first met Jimmy!

So that’s what I like and I also like that from the actor’s point of view, we got to see him as the bad guy, a business man, to oh my God wait a minute, he’s a pizza guy, but he has a mob. Then oh my God, he’s running for office, oh my God he’s smart too he defunded the police which is what the community needs – he cares about the people, oh he started the center with Tracy and he’s in love with this woman too and now it’s like, oh my God, this brother needs to go! What the hell? As an actor, I got to do all of that with just one character in 1 hour over 5 seasons!

AM: That’s a lot!

CC: That’s why I say, The Chi owes me nothing! I’m so grateful for the opportunity to be able to show that and that’s what I hope people take away. Oh no no no, this guy came in here and he gave us a 3D, interesting, complicated, individual who at the end, he made us hate him! Because before we didn’t, we didn’t want to, it was growing and not because all of a sudden he was doing the crazy stuff, it was just the ongoing elements.

AM: The cast this season is, and it has always been, amazing. Just looking at this season, Lynn Whitfield (A Thin Line Between Love and Hate, Eve’s Bayou, Greenleaf), Leon Robinson (The Five Heartbeats, City on a Hill, Waiting to Exhale), Iman Shumpert (Them, Twenties, Under His Influence), so many different people. What have been some of your favorite moments of the season as you look back or even across the series?

CC: There have been a few of them. When you asked me, I know the first one that popped up in my mind, Carl Lumbly (The Falcon and the Winter Solider, The Fall of the House of Usher, Doctor Sleep), he played the old man and that was Douda’s mentor. He was in prison and he gave him his name. I have loved this guys work from years and years and years and to have the opportunity to sit across from him in a scene really touched my soul. That was a moment.

I mean Lynn Whitfield, you kind of look at her in the face and it’s like, “oh my God, you’re Lynn Whitfield!”

AM: Every time she’s on screen, it’s a moment. It’s like Diahann Carroll (The Colbys, Dynasty, White Collar) walking in.

CC: Right? She is – she’s the essence of! So that’s amazing. Steven Williams (X-Files, The Leftovers, Birds of Prey) who played Q. Even watching, listening, and talking to him, we would hang out afterwards and just hearing his stories and hearing him talk about Cooley High and 21 Jump Street and you just kind of look and of course, subsequently, I get to work with Glynn Turman (A Different World, Men of Honor, Percy Jackson and The Olympians) from The Devil You Know who played the father, because he was also Cooley High with Steven and putting that together because they’re friends, so those have been some memorable moments for me from the top of my head that I never thought that I would have the opportunity to, grace the screen, with and talk to and those are the first 3 that come to mind.

Then the other cast members that are there too are cool in different ways. The Jacob Latimore (Ride Along, Collateral Beauty, Like A Boss) of it all, the Yolanda Ross (Antwone Fisher, American Gigolo series, How to Get Away with Murder) of it all, Jason Mitchell (Straight Outta Compton, Keanu, Zola) that got into some trouble, and even little Alex R. Hibbert (Moonlight, Code Switch, Black Panther) who plays Kevin, Michael Epps (Chicago Fire, Chicago Med, Primary Position), and Shamon Brown Jr (Teenage Mutant Ninja Turtles: Mutant Mayhem, Tales of the Teenage Mutant Ninja Turtles, Chicago Fire) and so is Tai Davis (Save the Last Dance, Chicago Med, Empire) who plays Tracy. You know what I mean? It’s really kind of cool to mix and mingle and have real conversations. Kandi, I never thought (Real Housewives of Atlanta, SWV & XSCAPE!

AM: When I see her on screen, I don’t see her as a multi-platinum artist and phenomenal songwriter that has written for so many people across genres or even of being one of the Real Housewives of Atlanta. So when the two of you are on screen together it’s a believable dynamic where you can burn the houses down!

CC: Mmm hmm oh yeah.

AM: I was hooked on the show from the first episode. Part of it being I’m from the Midwest, I’m from Indianapolis so seeing something that is from Chicago that’s amazing. But how the show presents a cast of characters across a wide array of socioeconomics as opposed to all of these people live in a ghetto or all of the characters are on this tract. It’s the mix and the hybridity of it all. The topics that are covered and mental health from last season, and this season, and especially as it pertains and applies to the Black community as some of us do and some of us don’t. How important is it for viewers to understand that these are major takeaways that we can not only watch and enjoy, but to bring them back into our communities and enjoy, and into our communities for whatever our socioeconomic status is?

CC: It’s majorly important that we bring those things in and not be afraid to and to try to erase the stigma that is attached to going to therapy. I am an individual who, and I just started talking about it this season, and I found myself by accident talking about it if I’m totally honest. I battle inside myself because I’m saying, “just say it” and then I don’t want to just say it because I don’t want to put it out into the world. But then I think, “remember when you were just watching something and you found out that someone did something –“ you know what I mean?

AM: Yes.

CC: Ok, so it normalized it in such a way that I could see it. I don’t liken myself to someone else that’s whatever, but it could be a 7 year old, a 19 year old or whatever that can look at a man that’s on TV. So during the process, I used to have my ex-wife and I, we used to go to marriage counseling and that was my first introduction to a therapist. Being able to sit down and for the most part being there as a mediator so that we could hear each other. Subsequently, that marriage didn’t work out, but what did work out was that our communication was better and we found out that maybe this isn’t the union – she has a new husband, I have a new wife, we have 3 children.

So that was my first introduction to it. Over the course of acting, after the pandemic of course, that put a mirror onto a lot of different people and shined a light on a lot of things that made us wonder or let us know we weren’t as fluid as we thought we were, or as succinct in our daily living as we thought that we were because it was just stripped away so quickly right?

AM: Right.

CC: So what do we do now? So that was a factor and then at the same time, my 2 youngest children, the 20 year olds, they were leaving the house. So my wife and I became empty nesters for the first time and that was also like – what do we do?

AM: Yeah it a cadence shift.

CC: So am I supposed to – I mean we used to get them up at 7am to get them out of the house and now there is nobody to get out and -

AM: You’re just looking at each other ha!

CC: Ok!

AM: Haha you’re still here!

CC: Right like you too? So there was a moment where I’m trying to figure out the day-to-day and then I had the show to do and I have this character like we just talked about who likes to go to a deeper and deeper dark side, and that’s not who or what I really am. But I’m starting to find out that people are starting to associate Curtiss with this guy and sometimes I would meet people and they would be a little held back or hostile for whatever reason and that started to play a certain way in my mind. It pushed me to a certain place and I’m by myself and so I reintroduced myself to therapy. Dare I say that the show starts to do this as well? That’s really interesting to me. I honestly wish that there was a place in which – I mean, you know there was a time when Douda said to a news reporter and remember, he goes away in one season and just disappears and then he comes back and the woman says where were you and he literally says that he left and he got therapy.

AM: That was the 4th season because when we were talking and I said that I hoped that you would come back for Season 5 it was because of him leaving abruptly in the 4th.

CC: Yes and I wish that there was a point where we showed him trying to deal with some of his demons, why they happened, and whatever else, but that is a different show. But I’m glad that they did start this men’s circle and the only caveat that I would add to that is that I do feel that there needs to be a professional in those surroundings.

AM: Exactly.

CC: Because the purpose of it is to trust and totally trust that whatever you are speaking stays in that space and some skills to actually deal with what you are doing to try to break down the issue, the feelings, and all of the anxiety that you may be having too so there are some actual physical and mental activities that you can do to have that and to have somebody that is there that understands that to say that maybe this is something that you could try right? I think that that is also important. I think baby steps, you can’t do everything in one show and within that amount of time.

AM: Maybe for the show purpose if you think about it, the culture, as Black people, were not raised to bring in outside people in and to have these conversations so the very idea of doing what they’re doing is many steps beyond how we have been brought to think. If I told my mom I do breathwork or meditation, there would be a thought or a question in terms of why am I not praying or leaning on scripture when you can do all 3 as one doesn’t diminish another.

I agree with you as the first time I saw it, I thought that they should have a professional, but would those guys ask someone?

CC: I see that for the first time, but now some of the issues that they are dealing with, you can’t be in the group and say, “we need to kill Douda!”

AM: Oop that’s right you can’t do that!

CC: What is the group for now? Are y’all a gang, what are y’all about to do?

AM: It’s a tar and feather session right now haha! Yeah, you’re right I take it back!

CC: Yeah, that’s not what we’re talking about here, let’s keep all that out of this space, it’s a safe space. I think that if there was a professional there, they would say, “maybe that’s good, but maybe we should also think about how everyone is oppressed.” But once again, baby steps! Like what you said, the fact that we can see it and be like, “hey, maybe we can talk to my friend or my brother and just – we have to be careful with who we allow to see our inner most selves sometimes because even some loved ones have the best intentions but their actions may not show it in the ways that we need it at that time.

AM: What do you feel in terms of the mental health elements or components or things that you feel that you need in order to keep accountable? What do you do for yourself?

CC: There’s a lot. I have an emotional support animal named Bolo and that’s one thing. Because he keeps me accountable and whenever I get anxious or feel anxiety, he comes over and puts his big head on my leg and he makes me focus on him so that I can pet him and immediately, my blood pressure kind of goes down and my heart slows down and then I’m ok! I workout because I enjoy the endorphins that you get from that and the feeling of accomplishment. I live up in the mountains so I’m able to walk around and see nature a lot which is really good. I used to meditate a lot, I don’t do it anymore only because I don’t really have a real reason why I don’t. But I haven’t in a very long time, but I do find myself doing walks with him in the mountains and I make sure that I don’t bring my cellphone, I don’t bring my Apple Watch and I’m totally disconnected so I just say, “please Jesus don’t let anything happen to me because nobody is going to come for a couple of days and I have no communication!”

AM: Do you watch Hacks on Max?

CC: No, I do not.

AM: There was just an episode and it stars Jean Smart (Designing Women, Watchmen series, Mayor of Easttown) and she asks her writer to go on a walk although she suggested the King of Prussia because they were waiting to go back on QVC, they ended up out in the forest. They lose the writer’s phone in the river, Jean falls and hurts herself and she doesn’t have a phone because she wants to keep clean lines in her pockets so they wander in the wilderness until they find good Samaritans that take them back to their car! Jean reminds her that if they had walked in the mall, this wouldn’t have happened and it was a whole thing – but yeah!

CC: I love Jean Smart.

But yeah, that’s the active things that I do, but a lot of it is also that I haven’t started back up with my therapy and he just actually emailed me yesterday saying, “hey, are you good? Just checking in to make sure that you’re good.” I let him know that I was. I definitely will get back in touch with him and start talking with him because I think that because things are going to start shifting with me again I can feel myself sometimes getting to a place of spiraling down and I will just sit, my mother also suffered with depression and so I will literally put a cover over my head until I get to a point where I’m like, “you have to get up, you can’t stay here like this.” I will have to fight myself to just get up and just do something. But those are some of the things that I try to make sure that I focus on.

The thing that I do a lot is that I am a truth teller. What happens is, if you don’t know me or whatever, you don’t know that I’m telling you the truth. I’ll say it dead out – it may sound like a joke, or I’ll say it whatever. But now my wife, she’s able to pick up on it sometimes and she’s good at letting it pass for the day or two and then she’s like, “so, I’m going to find it,” you know what I mean? She’ll do something and then I’ll say, “yeah, maybe we do need to discuss what’s going on.”

AM: I get that! I’m an avoidant type. I don’t like to talk about myself and I’m more focused on being a fixer type. But when I get really quiet Paul will ask me if I’m good and I’ll say yes; however, he will keep asking because he knows something is off and that’s when the breakdown happens as I’m not someone who’s a crier or shows emotions per se, but you have to know me because if you don’t you will assume everything is ok. Part of that comes from the culture of how I was raised, having parents who were executives who gave me great tools to navigate and equip me for the world in terms of business, but those same tools applied in terms of how I internalize and utilize them personally are not great due to how I internalize things – so I need him to give me that nudge or alert that I have to examine what’s happening and not just say, “yeah this happened it’s fine or it’s ok” when in fact it is not.

CC: Wow, that’s beautiful that you have found this out, you know what I mean? The ability to acknowledge that and to access those feelings and for you to have the ability to feel comfortable and say, “we’re not going to be able to fix it, but we can just talk about it and you can feel better.”

AM: 100%.

Will we see you creating a foundation as mental health has been something that you have been talking about this season. Do you foresee yourself having a foundation, organization, or initiative for this?

CC: If you’re asking me this second, no I cannot. But you know, it’s one of those things that your calling is your calling and you can’t avoid it. I don’t right now. I have a lot more work to do with my acting career I think. There’s a place that I would like to be and I am not there yet, and I know that I am going to be there and I know that I have the wherewithal to do the work. It’s just the matter of time and the only way that I can access the time is to make sure that this is fine and this fine, so maybe those things will meet in the future and maybe this foundation or organization at some point will help me to get to the time.

AM: What are some upcoming projects that you have coming up! We know you have the show coming up and I hope that it’ll be streamed somewhere so that I can see it!

CC: Haha yeah! The next big thing is that I did this movie where the working title is Carry On and it stars myself, it stars Taron Egerton (Legend, Blackbird, Kingsman franchise), it stars Jason Bateman (Arrested Development, The Outsider, Ozark), it stars Danielle Deadwyler (P-Valley, Station Eleven, Till), and Jaume Collet-Serra (Non-Stop, Jungle Cruise, Retribution) directed it. A big project that he did was Black Adam, but this is produced by Steven Spielberg’s (Jaws, Jurassic Park franchise, Indiana Jones franchise) company, Amblin Entertainment and Netflix. So it’s called Carry On and we shot it awhile back in New Orleans and it’s a thriller and it’s about the TSA and what happens at airports and when some incidents happen. So that’s the next big thing that's kinda going on and of course, next week I will be in LA for awhile.

AM: What do you want your legacy to be whether it’s in the industry or as a man?

CC: I mean, that’s not really up to me right? I mean, -

AM: At some point, it kind of is. Because what you leave behind is what’s remembered.

CC: Yeah hopefully, you left it behind, but no one is remembering that! “Well you know that one time, he stepped on my foot –“

AM: And he owed me $5!

CC: And he owed me $5 and he stepped on my foot haha – is that what you want to say man?

As far as in the industry right? I know that this is going to happen right and I’m not trying to be arrogant about it, but I want to be known as one of those people who when you say, and I’m saying it right now to a reporter for the record, when you say great actors, “oh man, you have Sidney Poitier (To Sir With Love, In the Heat of the Night, Guess Who’s Coming to Dinner), Denzel Washington,” and I want you to say Curtiss Cook.

AM: You know what I was going to tell you earlier, that there are things you do that remind me of Sidney Portier with his career. There are nuances, but you are still your own person.

CC: Oh come on!

At the end, I wanted it to be because of the body of work, the type of the work, the commitment to the work, nothing against James Earl Jones (Coming to America franchise, The Lion King, Field of Dreams), nothing against Laurence Fishburne (Matrix franchise, Clipped, Megalopolis), nothing against Samuel Jackson (Pulp Fiction, Glass, Avengers franchise), nothing against Don Cheadle (House of Lies, Crash, Avengers franchise), we can go on and on about people that do amazing things – Forest Whitaker (Rogue One: A Star Wars Story, Black Panther, Godfather of Harlem) – you know what I mean?

AM: Yup!

CC: There are loads of folks where you’re like yeah!

AM: But then there’s a craft!

CC: Yes, a craft and a je ne sais quoi that not everybody possesses and it’s sometimes you work to get it, or you’re born with it and you know how to use it right? I’m still at the process of finding out who and what this vessel is because it’s going to sound as crazy as hell, but I don’t know, I’m feeling comfortable – I never thought that I was a handsome dude. I remember growing up, I never thought that I was ugly, I never thought that I was handsome like people saying, “oh yeah, he’s nice – never.” So, whatever got me into the spaces and rooms for girlfriends or whatever, it was always me being silly, or funny, or charming, or whatever. They’d say, “oh, he’s so funny, you know what? He’s kind of cute too come on over here Curtiss." And I was like yeah! But now, as I’m getting older or whatever, I’m hearing more and feeling more this attention of ooo wow! Honestly, 70% of myself is like, I don’t believe you, but I’m going to let you say it and I’m going to move on for whatever whatever. So that goes back to the, “oh, you said that you wanted this thing back in Jr High School and now it’s come into fruition.” Whatever is happening, and whatever they are seeing, maybe it’s an inner/outer thing, maybe it’s your nose grew into your forehead or something, or the proportions on me, maybe the teeth came in right, but I don’t know – today is good!” So I think that it’s part of it right for the 2 people that I named. You look at them and you go, ok. If you look at them too hard, you say, “I don’t know if they are the most handsomest people in the whole wide world, but when you put it all together, you’re like, there is a thing about them.”

AM: It’s a presence and I think that’s what got me for the end of the 5 seconds of last week’s The Chi episode because it was a bit of that Poitier moment where all the things come together. You didn’t say anything, it was a montage of other things, but it was the only camera time that you had in that episode and yet because everyone is talking about how are we going to get this man, there he is!

PAUL FARKAS: Honestly, it was almost like Jack Nicholson (One Flew Over the Cuckoo's Nest, A Few Good Men, The Departed) because of your eyes! It was very brief, only like 3 seconds.

AM: All episode it was like, we’ve been hearing his name, but we haven’t seen him and it was pretty impactful and then the Villains feature ran after that.

CC: Yeah, that’s part of it and hopefully that people will say, “when I met him, he was a cool person. He was a cool dude and he wasn’t trying to be nothing that he ain’t.” I’ve worked with Mark Ruffalo (I Know This Much is True, Avengers franchise, Poor Things).

AM: That’s another one whether he’s the Hulk or he’s the attorney in Dark Waters fighting environmental pollution, or his role in Poor Things you get immersed into who he’s playing.

CC: Mark is a beast! But what you leave with when you think of him is what people will say about him, that he’s just a cool dude. You know what I mean? You meet him and he’s not trying to be cool or doing whatever. I hope that that is what they also say. When you’re young, you burn bridges that you don’t necessarily need to, but you don’t understand it –

AM: You don’t think it matters.

CC: Right. I just make sure that I come in, I’m prepared, ready, honest, open, and nice! Literally nice. It’s ok to be nice, it’s ok to say good morning and hi, it’s ok!

AM: A lot of that also comes from being in the Midwest.

CC: Ok, but hopefully those are 2 things that I can think of in addition to being a good dad and all of that.

IG @curtisscook

Our shoot with Curtiss Cook took place in Chelsea at the Selina Chelsea Hotel at Creatures at Selina Rooftop as well as their listening lounge, Music For A While. The photoshoot showcases menswear looks that are perfect to wear as we navigate the summer! Following the credits, we talk with the team at these spots who can tell us more about the spaces and why it should be on your list for epic days and nights out.

LIFE'S PASSION COVER EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | STYLIST Kimmie Smith | GROOMER Felicia Graham |

IG @pvfarkas

@shes.kimmie

@feliciagrahambeauty_

LIFE'S PASSION COVER CREDITS

LOUNGE LOOK - PG 16 - 23 | ZEGNA Terry Shirt + Pants | OOFOHS OMG Sport LS Low Shoe |

OUT & ABOUT LOOK - BACK COVER, PG 24 - 29 + 9PLAYLIST MULTI PG 58 | SUIT SUPPLY Suit | ZEGNA Lightweight Hoodie | OOFOHS OMG Sport LS Low Shoe |

GOLDEN HOUR LOOK - FRONT COVER, PG 30 - 35 | Y.CHROMA The Sevilla Shirt + The Becker Pant |

PHOTOGRAPHY CREDITS

PAUL SHOT WITH | CANON MARK IV and Canon Lenses - 24-70, 70-200 + 50 1.2 | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 + DJ 280 |

PHOTOS COURTESY | PG 36 - 56 Showtime/The Chi

ATHLEISURE MAG: Tell us about Life Hospitality, who are the founders/owners, and when this group launched.

FULL LIFE HOSPITALITY: Full Life Hospitality is behind some of the most sought-after venues in New York City, including Virgo, Make Believe, Music For A While, and Creatures at Selina Rooftop. With each venue, we're pushing the boundaries and evolving our concepts to provide truly incredible experiences every time guests walk into one of our venues. Each one of the founders—James O’Hanlon, Thatcher Schultz, Andy McDonald, and Duncan Abdelnour—brings a wealth of experience and passion for hospitality. Their collective vision has made Full Life Hospitality a leader in innovative and memorable nightlife and dining experiences.

AM: When did Creatures launch?

FLH: Creatures at Selina Rooftop opened in July of 2023. We've taken the time during the winter months to renovate the space extensively. We're thrilled to announce that the newly renovated pool will be opening at the end of June, offering guests an enhanced rooftop experience just in time for summer.

AM: Tell us about the vibe and ambiance of Creatures in terms of the design and what guests can expect when they enter.

FLH: Creatures offers a chic and relaxed atmosphere with a bohemian-inspired design. Guests can expect an inviting space adorned with lush greenery, comfortable seating, and vibrant décor. The rooftop setting provides stunning views of the Chelsea skyline, creating a perfect backdrop for socializing and enjoying crafted cocktails and delicious food.

AM: What are 3 appetizers that you suggest at Creatures that we should try?

FLH: Our House Hummus, topped with tomato seeds, schug, tahini, and served with pita bread, is a must-try. The Spicy Picanha Skewer with charred peas and mint puree offers a surprising and delightful bite. Lastly, the Branzino Crudo with blood orange, mint olive oil, and labneh cheese provides bright and bold flavors that are refreshingly perfect for a warm summer’s day.

AM: What are 3 mains that we should try with friends and family?

FLH: Choosing just three favorites is tough because Chef Neil Strauber's menu is thoughtfully crafted with inspiration from the Levant Region, infusing each dish with Mediterranean and Middle Eastern flavors. The Fish Schnitzel Tacos are a must-try, drizzled with spicy labneh and topped with Israeli salad in pita tacos. The Grilled Top Sirloin Cap, grilled to perfection in our open air kitchen, features Chef’s signature mint pistachio chimichurri and tomato seeds. Finally, the Wild-Caught Shrimp with harissa and tomato-sage butter is so flavorful that you'll fight for the last bite.

AM: What are 3 desserts we should try?

FLH: This dessert, crafted by Chef Neil Strauber, is an absolute must-try. The Cheesecake is incredibly light and airy, whipped to perfection and balanced with a delightful crumble for texture. The fresh strawberries add a burst of sweetness and color, making this dessert delicious and visually stunning. Pairing it with an Espresso Martini creates the ultimate end to a perfect meal, combining the richness of espresso with the creamy delight of the cheesecake.

AM: In terms of cocktails, what are 3 signature drinks that we should have in mind?

FLH: Our Lemon Drop Spritz is the epitome of summer in a glass, with zesty lemon notes and an effervescent spritz that cools you down on a hot NYC day. The Hibiskiss blends mezcal, lemon, house-made hibiscus and ginger syrups, mint, and ginger beer, offering a refreshing taste that whisks you away to a tropical oasis. Lastly, Daisy’s Painkiller combines dark rum, orange, pineapple, coconut, and nutmeg for a sweet retreat reminiscent of a Caribbean island, perfect for those scorching summer days. These cocktails are designed to transport you to a paradise, providing a refreshing escape from the city's heat.

AM: Now that we are in the summer months, do you have Summer Friday specials?

FLH: Absolutely! We're all about Summer Fridays. Join us for happy hour from 4-7 PM, where you can enjoy good vibes, refreshing cocktails, and delicious bites.

AM: Tell us about your Happy Hour.

FLH: We’ve just launched our happy hour menu, available weekdays from 4-7 PM. Enjoy $12 margaritas, mules, and classic cocktails, $10 wine, and $6 beer of the day. You can also try some of our new menu items like House Hummus, Kebab Empanadas, and Za’atar Fries.

AM: 4th of July is around the corner, what do you have in store that we should know about?

FLH: We’re so excited to celebrate the 4th of July with our friends. Follow us at @creaturesselinarooftop for announcements about our plans, which include drinks, bites, and a killer lineup to dance all day and night long.

AM: Will Creatures do anything for PRIDE?

FLH: Yes, we’re thrilled to host a party for PRIDE. It will begin at 2pm on Sunday, June 30th. We’ll also be launching our weekly party called Creatures @ Sunset this Sunday, June 2nd, at 2pm - Welcoming everyone in the LGBTQ+ community to dance with us into the night.

AM: Creatures is open Wed – Sunday, will additional days be added?

FLH: While we are currently open from Wednesday to Sunday, we are exploring the possibility of adding additional days during the summer months. We will be testing out Salsa on the roof next Tuesday! Stay tuned for more details!

Current Hours: Wednesday & Thursday - 4 PM-10 PM | Friday 4 PM-11 PM | Saturday 2 PM-11 PM | Sunday 2 PM-10 PM

AM: We also enjoyed having our shoot at MFAW and we included them in Athleisure List a few issues back. Now that it has been open for a while, are there new things that you would like to share about this venue?

FLH: MFAW continues to thrive with some great lineups and upcoming residencies featuring local vinyl DJs from New York City. Our Vinyl Happy Hour from 9 PM-11 PM is designed to attract new customers who might not have experienced a record bar before. And who can resist a $10 Dirty Martini to kick off the night?

AM: Can you talk about the design aesthetic of the space? What are upcoming events taking place here that we should know about whether for 4th of July or other days during the summer?

FLH: Upcoming events include a 4th of Julycelebration, weekend parties, summer brunches, Salsa Tuesdays, happy hour parties and dinner parties. Keep an eye on our social media channels and website for the latest updates on events.

IG @creaturesselinarooftop

@musicforawhile.nyc

Read the MAY ISSUE #201 of Athleisure Mag and see LIFE’S PASSION | Curtiss Cook in mag.

IN THE KNOW | MICHELIN GUIDE

When we're thinking of where to eat and to stay, we're always looking for superb recommendations! The MICHELIN Guide is one of the most revered resources when it comes to finding a number of restaurants and hotels that you can enjoy in your desired city whether you're a local or traveling! We were honored to chat with them to know more about how this Guide from 1900 began in France; evolved; the criteria for restaurants and hotels that are included; who their Inspectors are; and the difference between being recognized versus receiving Stars and Keys!

We're so pleased that we got to find out this and more from the incredible team at MICHELIN who values the importance of focusing on your customer and seamlessly sends their teams in to evaluate the hard work that is done by restaurants and hotels that could be given honors.

ATHLEISURE MAG: The MICHELIN Guide was created in the 1900's. What is the correlation between MICHELIN Tires and the creation/purpose of this Guide?

MICHELIN: The story of the MICHELIN Guide began in 1900. At that time, before it became the international benchmark for restaurant and hotel guides, it was a 400-page guidebook containing practical information for travelers. It was given to motorists free of charge; its aim being to facilitate their travels and develop mobility. It started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edourard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tire sales – the Michelin brothers produced a small guide filled with information for travelers such as maps, information on how to change a tire, where to fill up on petrol, and for those looking for a respite from the adventures of the day, a listing of places to eat and to stay for the night!

For 2 decades, this information was available at no cost! That was until Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand new MICHELIN Guide was launched in 1920 and sold for 7 francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide. The brothers also recruited a team of mystery diners, now called restaurant inspectors as we know them today, to visit and review restaurants anonymously.

In 1926, the guide awarded stars for fine dining establishments and they were initially marked with a single star. In 1931, the hierarchy of zero, one, two, and three stars were introduced and in 1936, the criteria for the starred rankings were published.

The MICHELIN Guides now rate over 30,000 establishments in over 30 territories across three continents and more than 30 million MICHELIN Guides have been sold worldwide since. Due to the foresight of the founding Michelin brothers, the company maintains its mission and relevancy that it has had since 1900 to make driving, tourism, and the search for unforgettable experiences available to all.

AM: Can you tell us about the MICHELIN Guide Inspectors and what are the qualities or background that you look for in terms of finding those individuals who contribute to the Guide?

M: These former hospitality professionals all have at least 10 years of experience, which ensures that they have a precise and technical knowledge of the field. They also receive two years of training in the MICHELIN Guide’s methodology, which is based on objective and universally deployable criteria.

The team, which includes local and international inspectors, are fully capable of evolving in international gastronomic scenes and finding the best talents. MICHELIN Guide Inspectors enjoy complete independence in choosing the restaurants they visit. Only their knowledge of the local gastronomic scene – through research, monitoring and documentation – enable them to find their way around.

No one can tell the difference between a regular customer and a Guide Inspector. Their identity, when they are visiting, and where they are all kept secret. They pay their own bills, just as any other restaurant-goer.

Consistency is very important when awarding MICHELIN Stars, so we need to be sure that the customers will receive the same high standard of cooking whenever they visit. Various Inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week. We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. Once several inspectors have eaten at a restaurant, they can discuss their experiences as a team in order to make a final decision.

AM: Do the Inspectors work throughout the year to visit restaurants and hotels around the world?

M: Yes, the MICHELIN Guide selection is provided annually, based on the anonymous and independent dining & travel experiences of the inspection team, and they are re-evaluated each year.

AM: In looking at the US, The MICHELIN North American Guide first launched in 2005 starting with New York, Chicago debuted in 2011, Washington DC followed in 2017, California started with San Francisco in 2008 and it was statewide in 2019, in 2022 Miami/Orlando/Tampa, FL launched, Toronto joined in 2022 along with Vancouver, and both Colorado and Atlanta launched last year! How do cities in the US that have yet to be included go about getting MICHELIN's attention for their restaurants and hotels to be considered for inclusion?

M: The MICHELIN Guide inspection team is always evaluating new destinations for the Guide, around the world. MICHELIN decides whether to have its anonymous inspectors conduct a destination assessment. Once all the conditions are present to highlight the quality of the culinary scene in a given city, region or country, the MICHELIN Guide begins its process. Only the inspectors, based on their expert research, choose destinations.

AM: We have had the pleasure of interviewing a number of chefs that have received MICHELIN stars. Can you tell us about what each star means and what the criteria is?

M: A MICHELIN Star is awarded to restaurants offering outstanding cooking.Any restaurant of any style and cuisine type can qualify for a Star. We take into account 5 universal criteria: the quality of ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through the cuisine and, just as importantly, consistency both across the entire menu and over time.

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.

Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all restaurants in the guide are re-assessed regularly. If we feel that the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.

AM: We know that the first star came in 1926 and between 1931 and 1933 there is the 3-star system. Do you think that there will be a point where an additional star may be added to the system?

M: At this time, we don’t have news to share about the star system being extended.

AM: We talked about the MICHELIN Star. What is the difference between a Green Star and a Bib Gourmands?

M: The Green Star is our newest award. It was introduced to the MICHELIN Guide France in 2020 and is now featured in every country covered by the MICHELIN Guide. It is awarded to restaurants that are role models when it comes to sustainable gastronomy.

The Bib Gourmand is our award for great value, and highlights simple yet skillful cooking at an affordable price. (But we should also say that we are looking for a high standard of cooking just for a restaurant to be recommended in the MICHELIN Guide).

AM: Why do MICHELIN Guides have different times that they are awarded in terms of destination?

M: The MICHELIN Guide distinctions are awarded annually for each destination. The selections are revealed at different times throughout the year based on event planning, which is done in partnership with MICHELIN and the destination marketing organization.

AM: What advice would you give to a young chef?

M: There are three things:

• Great cooking starts with great ingredients, so use the best produce you can find – whether that’s a tomato or a chicken.

• Take pleasure in cooking for your customers, rather than cooking to try and win awards.

• Eat out as much as you can, but also eat your own dishes – sometimes it’s not until you’re halfway through a dish that you realize it’s not quite right.

AM: The MICHELIN Key is a new distinction that is available to hotels! Can you tell us more about this and on Apr 8th the first Keys were announced for hotels in Paris, when will they be announced for other guides like those in the US?

M: The latest addition to the MICHELIN Guide accolades is the MICHELIN Keys which highlights establishments in the Guide’s hotel selection offering the most exceptional stays. The first selection of MICHELIN Keys were awarded in France with a selection team that is based on anonymous stays or visits, independent of existing labels, tourism stars, and pre-established quotas. The MICHELIN Keys are becoming a new international benchmark for travelers helping them to find accommodations that stand out for their unique hospitality concept, distinctive character, warm welcome and very high level of service. These hotels can be booked on its digital platforms.

In this very first list, 189 hotels and ac commodations, among some 600 establishments already recommended by the MICHELIN Guide France, are honored with 24 Three MICHELIN Keys, 38 Two MICHELIN Keys and 127 One MICHELIN Keys.

Just like the famous Stars, that, in the MICHELIN Guide restaurant selection, indicate establishments offering the best culinary experiences, the Keys reveal accommodations in the Guide’s hotel selection that offer the most outstanding stays. They are a new benchmark for travelers, qualifying the experiences in broad terms, rather than focusing solely on amenities.

One MICHELIN Key: A Very Special Stay – This is a true gem with its own character and personality. It may break the mold, offer something different or simply be one of the best of its type. Service always goes the extra mile and it provides so much more than similarly priced establishments.

Two MICHELIN Keys: An Excellent Stay – Somewhere truly unique and exceptional in every way, where a memorable experience is always guaranteed. A hotel of character, personality and charm that’s run with obvious pride and considerable care. Eye-catching design or architecture, and a real sense of the locale make this an exceptional place to stay.

Three MICHELIN Keys: An Extraordinary Stay – It’s all about astonishment and indulgence here – this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination in itself for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will stay long in the memory and hearts.

France is the first country to unveil its honorees of 189 establishments. After France, the MICHELIN Keys were announced on Apr 24th for the United States (Atlanta, California, Chicago, Colorado, Florida, New York, and Washington DC.) Spain followed on Apr 29th, following with Italy on May 7th, and Japan on Jul 4th.

AM: You can also book hotels through the MICHELIN Guide, why should we do this here when we are organizing our next trip?

M: All of the MICHELIN Guide hotel recommendations can be found free of charge on the MICHELIN Guide website and app. On these digital platforms, all of the recommended hotels can be booked at the best available rate. To assist travelers throughout their stay, the MICHELIN Guide also provides a concierge service offered by a team of travel experts, employed by the MICHELIN Guide.

AM: Last fall, there was a MICHELIN Guide Ceremony that took place in Tribeca for New York, Chicago, and Washington DC to celebrate restaurants and professionals on one night! Chefs were invited to see if they received a Star. Will there be a ceremony this year that is like this?

M: The MICHELIN Guide selections are awarded annually for each destination. We don’t have news to share on the the format of the ceremonies for New York, DC or Chicago at this time for 2024.

AM: The MICHELIN Guide App is really informative in terms of seeing those restaurants that have varying distinctions or simply being recognized/listed, having access to articles, being able to book hotels/connect to restaurants etc. As we continue to navigate 2024, will there be additional offerings on the app for users to be able to enjoy or utilize?

M: You can stay tuned to our website guide.michelin.com for information about any new features regarding the apps. Updates will also periodically be available via the app store as they are released.

IG @michelinguide

PHOTOGRAPHY COURTESY | PG 114 One White Street/Gary He | PG 116 MICHELIN

Read the APR ISUE #100 of Athleisure Mag and see IN THE KNOW | MICHELIN GUIDE in mag.

WOAH! | JOEY LAWRENCE

For those of us that grew up in the 90s, many of us remember watching Blossom and Joey Lawrence with his "whoa" catch phrase. He appeared in a number of series throughout this time as well as maintaining a music career, going on Broadway and of course being The Walrus on Season 8 of Masked Singer!

We wanted to take some time to catchup with him to find out about his career, the importance of oral care, his podcast with his brothers Matthew (Planes, Trains, and Automobiles, Mrs Doubtfire, Hawaii Five-O) and Andy (Bean, NCIS: Los Angeles, Hawaii Five-O) as well as his upcoming movie and other projects!

ATHLEISURE MAG: You've had a great career that has included Gimmie A Break!, Blossom, being on Broadway in Chicago as Billy Flynn, The Masked Singer, and more! What do you love about being an entertainer?

JOEY LAWRENCE: It's always been sort of my calling and I was very lucky at a young age to have an opportunity to explore that passion of mine. My mom was just influential in seeing that love that I had for the arts and just going, alright, let's see if we can make this happen. It just came about in the most amazing way, and then being able to go to New York and audition for commercials at the age of five years old, and get a lot of those commercials and then go on the Johnny Carson Show and have the reaction be what it was on that and lead to a deal with NBC, which led to give me a break and all the other shows that I ended up doing. It was just sort of an amazing thing that happened and 43 years later, to be able to still doing it, is truly a remarkable thing, quite a journey.

AM: What have been three of your favorite moments in your career that made you smile?

JL: The explosion of the whole WHOA thing on Blossom and the whole Teen Idol thing was an amazing moment. I know a lot of people sometimes look back on that stuff as not so great when they experienced it, but for me, it was really amazing. The fact that I'm able to still work even past all that is great. It was that explosion, and still to this day, all these years later, two decades later, people still walking around saying that word and how it still has transcended time. It's seen all over popular vernacular today. That was a pretty cool moment to have that happen to a character that I played become so iconic like that. Being on Broadway was great. The whole different world of being able to utilize my love for singing and acting at the same time was really great. Also, having a number one record was really cool, writing a song at 16 - having a hit number one on the charts. Experiencing that was great and the other top moments are hopefully yet to come.

AM: Achieving a great smile means that you make your oral care a priority. Why did you partner with LISTERINE?

JL: Well, to me, LISTERINE truly is the benchmark of oral care. I actually use LISTERINE – it's been in every medicine cabinet in my house growing up, and now is in my home and used by kids.

AM: What is your oral care routine and how did you turn your woes into "Whoas"?

JL: I have red, irritated gums, so I religiously care for my whole mouth. I use an electric powered toothbrush and I floss basically almost after every meal, but certainly in the morning and at night. Then I follow it up with my favorite LISTERINE mouthwash – Clinical Solutions Antiseptic Gum Health from their newest line of superpowered products. It is actually incredible and it really works. Truly, I used the Antiseptic Gum Health mouthwash for one week and I started to see a difference – it literally made me go “WHOA!”

The LISTERINE Clinical Solutions line was developed with dentists to tackle and help prevent top oral care issues, and so I’m very excited to see what other people think because I think they're gonna feel the way I do.

AM: It seems like you and your brothers - Matthew and Andy continue the good vibes, smiles, and fun conversations with your podcast, Brotherly Love. Why did you want to launch it in this format and what can we expect when we're tuning in?

JL: That's what we do. I mean, our thing is just escapism, right? We want people to come in and just have some fun, take your mind off of things. I feel so many times people forget the the true essence of entertainment, which is to entertain, and we get bogged down in making it mirror exactly what's going on in our lives. But so many times, I don't want to watch something that's mirroring exactly what I'm going through, because that's life. I want to have a little bit of escapism. People have never really seen us like this, which is kind of cool. When we've worked together in our careers, it's always been with scripts. This is no scripts. This is actually how our inner dynamics are and we're dinner table conversation, we're not a specific podcast based on a certain idea or ideology. We talk about anything and everything that friends and family would talk about over a dinner table. I think that's what's really been the reaction so far and why people have enjoyed it so much. We never really thought it was going to turn into this. We really did it during the COVID lockdowns to just have something to do because like everybody, we thought the world was ending, and we got to do something. The reaction to it has been incredible. To see the rise of this little baby pod, the pod that could as we say, has been humbling. It's been really, really neat. I think we're like the 45th ranked pod overall, which is really crazy. There's like 5 million pods out there. So, you know, this little pod that me and my bros do to have this much love thrown at it, it just really feels great. We're just so thankful the community that supports us is pretty dope.

AM: Tell us about your upcoming film, Heart Attack.

JL: We’re doing it with Fox and Tubi. Big action movie, which I'm excited about. I haven't done a lot of action - I did a little bit on Hawaii Five-O and CSI New York, but I really haven't although I've loved that genre so much. Big fan of Die Hard and these movies growing up as a kid so to be able to jump into this sort of genre is going to be really, really cool. It's a nonstop juggernaut from page one with a clock that ticks – your classic action movie stakes, but it really is cool. it's all set in the hospital. It's going to be a lot of fun. My baby brother, Andrew, is actually going to direct it, which is gonna be fun because he's a great director. We're gonna have a lot of fun. We're going to shoot that later this year, and really looking forward to it.

AM: How do you take time for yourself when you're not focused on projects, navigating personal and family schedules, etc?

JL: You just have to make the time, right? Life is about making time for things, that's what you got to do. It's easy to say we don't have time, right? It's easy to say, Oh, I don't have time to get that workout in, or I don't have time to floss. You have to figure out a way to do it. There's always time. I feel like where there's a will, there's a way. I live my life like that - we'll figure it out. There's a way to figure something out, I don't ever feel like nothing is, you know, can't be accomplished if we put our minds to it, just figure it out. So I try to live my life that way every day and you know, I fail sometimes, like everybody, but I also succeed sometimes. When you succeed, it feels good and that motivates you to continue to work hard and try to fit everything in. That's what I try to do.

AM: Are there any upcoming projects that we should keep an eye out for that you would like to share?

JL: There's a lot of exciting stuff going on. We have a sequel to our Christmas movie that we did together, the brothers and I, Mistletoe Mixup, which was actually the number one Christmas movie on Amazon in 2021. The sequel is coming out later this year, so we're excited about that. It's actually funnier than the first one, it really is, so we're very excited because he first one again, we did it sort of as an independent project, and Amazon picked it up, and then it just did so well. It was their number one movie for Christmas a year and a half ago. So, then we were like, wow, well, we got to try to make it good now. So, you know, the sequel, we had a lot more time to do it and we're excited about it. So that's coming out. We're actually working on a scripted series together for the first time, since like the early 2000s, which is crazy. That is something that is in the late stages, so we're excited about that. There's a couple other exciting things that will be on tap soon, but you know, and I'm working with LISTERINE, so that's like top of the top and super excited.

IG @joeylawrence

PHOTOGRAPHY COURTESY | LISTERINE Clinical Solutions

Read the MAR ISSUE #99 of Athleisure Mag and see WOAH! Joey Lawrence in mag.

AWARDS SEASON | JAMES BEARD AWARDS FINALISTS & NOMINEES

Earlier today, the James Beard Foundation shared the finalists for the Media Awards for the James Beard Awards. With this series of announcements which we have covered over the last few weeks as they have released various categories, we are sharing the full list of those that are semifinalists, finalists and nominees. The winners will be announced on Jun 5th in 2023. We’ll share the winners that were announced on this day. It’s so great to see various people that we have featured in Athleisure Mag issues as well as our podcast Athleisure Kitchen that are on this list!

2023 James Beard Awards: Restaurant and Chef Finalists

Outstanding Restaurant

• Copine, Seattle, WA

• Coracora, West Hartford, CT

• Friday Saturday Sunday, Philadelphia, PA

• Lucia, Dallas, TX

• Mita’s, Cincinnati, OH

Outstanding Restaurateur

• Brandon Chrostowski, EDWINS Leadership and Restaurant Institute (EDWINS Leadership and Restaurant Institute, edwins too, EDWINS Bakery, and others), Cleveland, OH

• Greg Dulan, Dulan’s Soul Food Kitchen, Dulan’s on Crenshaw, and Dulanville, Los Angeles, CA

• Aaron Hoskins, Sarah Simmons, and Elie Yigo, City Grit Hospitality Group (SmallSUGAR, CITY GRIT, and Il Focolare Pizzeria), Columbia, SC

• Yenvy and Quynh Pham, Phở Bắc Sup Shop, Phởcific Standard Time, and the Boat, Seattle, WA

• Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street Philly, and others), Philadelphia, PA

Outstanding Chef

• Rachel Miller, Nightshade Noodle Bar, Lynn, MA

• Niki Nakayama, n/naka, Los Angeles, CA

• Erik Ramirez, Llama Inn, Brooklyn, NY

• Rob Rubba, Oyster Oyster, Washington, D.C.

• Hajime Sato, Sozai, Clawson, MI

Emerging Chef

• Damarr Brown, Virtue, Chicago, IL

• Rashida Holmes, Bridgetown Roti, Los Angeles, CA

• Serigne Mbaye, Dakar NOLA, New Orleans, LA

• Charlie Mitchell, Clover Hill, New York, NY

• Amanda Shulman, Her Place Supper Club, Philadelphia, PA

Best New Restaurant

• Causa, Washington, D.C.

• Dept of Culture, New York, NY

• Don Artemio, Fort Worth, TX

• Kann, Portland, OR

• Lupi & Iris, Milwaukee, WI

• Neng Jr.’s, Asheville, NC

• Nolia, Cincinnati, OH

• Obélix, Chicago, IL

• Restaurant Beatrice, Dallas, TX

• Tatemó, Houston, TX

Outstanding Hospitality

• The Black Cypress, Pullman, WA

• Bottega, Birmingham, AL

• Lula Drake, Columbia, SC

• The Quarry, Monson, ME

• Sepia, Chicago, IL

Outstanding Wine and Other Beverages Program

• Cote, New York, NY

• Lazy Bear, San Francisco, CA

• Nancy’s Hustle, Houston, TX

• Ototo, Los Angeles, CA

• Spencer, Ann Arbor, MI

Outstanding Bar

• Bar Leather Apron, Honolulu, HI

• Drastic Measures, Shawnee, KS

• Garagiste, Las Vegas, NV

• Las Ramblas, Brownsville, TX

• Rob Roy, Seattle, WA

Outstanding Pastry Chef or Baker

• Veronika Baukema, Veronika’s Pastry Shop, Billings, MT

• Elaine Uykimpang Bentz, Café Mochiko, Cincinnati, OH

• Vince Bugtong, Viridian, Oakland, CA

• Margarita Manzke, République, Los Angeles, CA

• Shawn McKenzie, Café Cerés, Minneapolis, MN

Outstanding Bakery

• Angelo Brocato Ice Cream & Confectionery, New Orleans, LA

• La Casita Bakeshop, Richardson, TX

• Kuluntu Bakery, Dallas, TX

• Yoli Tortilleria, Kansas City, MO

• Zak the Baker, Miami, FL

Leadership Awards

• Jim Embry, Sustainable Communities Network, Slow Food USA, and Ujamaa Cooperative Farming Alliance

• Valerie Horn, CANE Kitchen, Cowan Community Center, and City of Whitesburg Farmers Market

• Savonala “Savi” Horne, Land Loss Prevention Project

• Ira Wallace, Southern Exposure Seed Exchange

• Rowen White, Sierra Seeds

• Emerging Leadership: The Burgerville Workers Union

RELATED

Here Are the 2023 James Beard Awards Restaurant and Chef Semifinalists

Best Chefs (by region)

Best Chef: California

• Gilberto Cetina Jr., Holbox, Los Angeles, CA

• Kyle and Katina Connaughton, SingleThread, Healdsburg, CA

• Brandon Hayato Go, Hayato, Los Angeles, CA

• Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA

• Carlos Salgado, Taco María, Costa Mesa, CA

Best Chef: Great Lakes (IL, IN, MI, OH)

• Omar Anani, Saffron De Twah, Detroit, MI

• Diana Dávila Boldin, Mi Tocaya Antojería, Chicago, IL

• Tim Flores and Genie Kwon, Kasama, Chicago, IL

• Andy Hollyday, Selden Standard, Detroit, MI

• Sarah Welch, Marrow, Detroit, MI

Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)

• Jesse Ito, Royal Sushi, Philadelphia, PA

• Dionicio Jiménez, Cantina La Martina, Philadelphia, PA

• Kate Lasky and Tomasz Skowronski, Apteka, Pittsburgh, PA

• Michael Rafidi, Albi, Washington, D.C.

• Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

• Sanaa Abourezk, Sanaa’s Gourmet Mediterranean, Sioux Falls, SD

• Gregory León, Amilinda, Milwaukee, WI

• Francesco Mangano, Osteria Papavero, Madison, WI

• Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI

• David Utterback, Yoshitomo, Omaha, NE

Best Chef: Mountain (CO, ID, MT, UT, WY)

• Salvador Alamilla, Amano, Caldwell, ID

• Michael Diaz de Leon, BRUTØ, Denver, CO

• Suchada Johnson, Teton Thai, Teton Village, WY

• Kris Komori, KIN, Boise, ID

• Ali Sabbah, Mazza, Salt Lake City, UT

Best Chef: New York State

• Nasim Alikhani, Sofreh, Brooklyn, NY

• Mary Attea, The Musket Room, New York, NY

• Amanda Cohen, Dirt Candy, New York, NY

• Shaina Loew-Banayan, Cafe Mutton, Hudson, NY

• Junghyun Park, Atomix, New York, NY

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

• Valentine Howell, Krasi, Boston, MA

• Christian Hunter, Community Table, Washington, CT

• Sherry Pocknett, Sly Fox Den Too, Charlestown, RI

• Yisha Siu, Yunnan Kitchen, Boston, MA

• Renee Touponce, The Port of Call, Mystic, CT

Best Chef: Northwest and Pacific (AK, HI, OR, WA)

• Joshua Dorcak, MÄS, Ashland, OR

• Vince Nguyen, Berlu, Portland, OR

• Thomas Pisha-Duffly, Gado Gado, Portland, OR

• Beau Schooler, In Bocca Al Lupo, Juneau, AK

• Aaron Verzosa, Archipelago, Seattle, WA

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

• Sam Fore, Tuk Tuk Sri Lankan Bites, Lexington, KY

• Josh Habiger, Bastion, Nashville, TN

• Sam Hart, Counter-, Charlotte, NC

• Terry Koval, The Deer and the Dove, Decatur, GA

• Paul Smith, 1010 Bridge, Charleston, WV

Best Chef: South (AL, AR, FL, LA, MS, PR)

• Ana Castro, Lengua Madre, New Orleans, LA

• Timothy Hontzas, Johnny’s Restaurant, Homewood, AL

• Alex Perry and Kumi Omori, Vestige, Ocean Springs, MS

• Henry Moso, Kabooki Sushi, Orlando, FL

• Natalia Vallejo, Cocina al Fondo, San Juan, PR

Best Chef: Southwest (AZ, NM, NV, OK)

• Oscar Amador and Francesco Di Caudo, Anima by EDO, Las Vegas, NV

• Kaoru Azeuchi, KAISEKI YUZU, Las Vegas, NV

• Andrew Black, Grey Sweater, Oklahoma City, OK

• Jeff Chanchaleune, Ma Der Lao Kitchen, Oklahoma City, OK

• Justin Pioche, Pioche Food Group, Upper Fruitland (Doolkai), Navajo Nation, NM

Best Chef: Texas

• Reyna Duong, Sandwich Hag, Dallas, TX

• Benchawan Jabthong Painter, Street to Kitchen, Houston, TX

• Emiliano Marentes, ELEMI, El Paso, TX

• John Russ, Clementine, San Antonio, TX

• Ernest Servantes and David Kirkland, Burnt Bean Co., Seguin, TX

James Beard Foundation Book Awards

Baking and Desserts

• New European Baking: 99 Recipes for Breads, Brioches and Pastries by Laurel Kratochvila

• Tava: Eastern European Baking and Desserts from Romania & Beyond by Irina Georgescu

• What’s for Dessert: Simple Recipes for Dessert People: A Baking Book by Claire Saffitz

Beverage with Recipes

• The Bartender’s Manifesto: How to Think, Drink, and Create Cocktails Like a Pro by Toby Maloney and Emma Janzen

• Cure: New Orleans Drinks and How to Mix ‘Em from the Award-Winning Bar by Neal Bodenheimer and Emily Timberlake

• Wild Brews: The Craft of Home Brewing, from Sour and Fruit Beers to Farmhouse Ales by Jaega Wise

Beverage without Recipes

• Drinking with the Valkyries: Writings on Wine by Andrew Jefford

• Exploring the World of Japanese Craft Sake: Rice, Water, Earth by Nancy Matsumoto and Michael Tremblay

• To Fall in Love, Drink This: A Wine Writer’s Memoir by Alice Feiring

Bread

• Breadsong: How Baking Changed Our Lives by Kitty Tait and Al Tait

• The Miller’s Daughter: Unusual Flours & Heritage Grains: Stories and Recipes from Hayden Flour Mills by Emma Zimmerman

• The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book by Maurizio Leo

Food Issues and Advocacy

• Eating While Black: Food Shaming and Race in America by Psyche A. Williams-Forson

• Gastronativism: Food, Identity, Politics by Fabio Parasecoli

• Retail Inequality: Reframing the Food Desert Debate by Kenneth H. Kolb

General

• The Cook You Want to Be: Everyday Recipes to Impress by Andy Baraghani

• I Dream of Dinner (so you don’t have to): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle

• Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook by Adrienne Cheatham with Sarah Zorn

International

• Masala: Recipes from India, the Land of Spices by Anita Jaisinghani

• Mezcla: Recipes to Excite by Ixta Belfrage

• Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martínez

Literary Writing

• California Soul: An American Epic of Cooking and Survival by Keith Corbin with Kevin Alexander

• Savor: A Chef’s Hunger for More by Fatima Ali with Tarajia Morrell

• To Boldly Grow: Finding Joy, Adventure, and Dinner in Your Own Backyard by Tamar Haspel

Reference, History, and Scholarship

• A Place at the Nayarit: How a Mexican Restaurant Nourished a Community by Natalia Molina

• Slaves for Peanuts: A Story of Conquest, Liberation, and a Crop That Changed History by Jori Lewis

• What a Mushroom Lives For: Matsutake and the Worlds They Make by Michael J. Hathaway

Restaurant and Professional

• Bludso’s BBQ Cookbook: A Family Affair in Smoke and Soul by Kevin Bludso with Noah Galuten

• Please Wait To Be Tasted: The Lil’ Deb’s Oasis Cookbook by Carla Perez-Gallardo, Hannah Black, and Wheeler with Meshell Ndegeocello

• Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford and JJ Goode

Single Subject

• Masa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria

• The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duguid

• The Wok: Recipes and Techniques by J. Kenji López-Alt

U.S. Foodways

• Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island by Emily Meggett with Kayla Stewart and Trelani Michelle

• I Am From Here: Stories and Recipes from a Southern Chef by Vishwesh Bhatt

• The Woks of Life: Recipes to Know and Love from a Chinese American Family: A Cookbook by Bill Leung, Kaitlin Leung, Judy Leung, and Sarah Leung

Vegetable-Focused Cooking

• Plant-Based India: Nourishing Recipes Rooted in Tradition by Dr. Sheil Shukla

• In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky

• The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook by Hannah Che

Visuals

• Chinese-ish: Home Cooking Not Quite Authentic, 100% Delicious by Joanna Hu and Armelle Habib

• Homage: Recipes and Stories from an Amish Soul Food Kitchen by Brittany Conerly

• The Sofrito Manifesto by Bernardo Medina, Rafael Montalvo, and Ángelo Álvarez

James Beard Foundation Broadcast Media Awards

Audio Programming

• Copper & Heat; “Abalone: The Cost of Consumption”; Airs on: Various podcast platforms

• Dish City; “The complicated legacy of Asian-owned carryouts in D.C.’s Black neighborhoods”; Airs on: WAMU and various podcast platforms

• Good Food; “‘Maíz is life’ — the history, science, and politics of masa”; Airs on: KCRW and various podcast platforms

Audio Reporting

• Jane Black and Elizabeth Dunn; Pressure Cooker; “The Twisted History of School Lunch in America”; Airs on: Various podcast platforms

• Tyler Boudreaux; “The Blacker the Cherry: The abolitionist history of the Black Republican Cherry”; Airs on: KCRW

• Lisa Morehouse; California Foodways; “‘We Just Have Faith’: Gold Country Jewish Community Strives to Connect Through COVID”; “Ojai’s Famous Pixie Tangerine Struggles to Survive Wildfires and a Hot Real Estate Market”; “Cafeteria Cook Brings Gourmet Dishes Inspired by Palauan Childhood to Lassen Community College”; Airs on: KQED and various podcast platforms

Commercial Media

• Jaylee Adams, Lindsey Hagen, and Martha Stoumen; California Natural by Martha Stoumen Wines; Airs on: Vimeo

• Hallie Davison, Jorge Gaviria, and Daniel Klein; Masienda Presents; Airs on: YouTube

• Hallie Davison, Daniel Klein, and Yazmín Ramírez; Las Chicatanas: The Oaxacan Ant Delicacy That Is Harvested Just Once a Year; Airs on: YouTube

Documentary / Docuseries Visual Media

• Coldwater Kitchen; Airs on: Various film festivals

• James Hemings: Ghost in America’s Kitchen; Airs on: Various streaming platforms

• Love, Charlie: The Rise and Fall of Chef Charlie Trotter; Airs on: Apple TV and Amazon Prime

Instructional Visual Media

• Big Sky Kitchen With Eduardo Garcia; Airs on: Magnolia Network and Discovery+

• Techniquely with Lan Lam; Airs on: YouTube

• What’s Eating Dan?; Airs on: YouTube

Reality or Competition Visual Media

• Restaurant Takeover ft. Matta; Airs on: YouTube

• Top Chef; Airs on: Bravo

• We Put 11 Cameras In NYC’s Busiest Brunch Restaurant | Bon Appétit; Airs on: YouTube

Social Media Account

• Erwan Heussaff; Erwan; Instagram

• Andrew Huang, Ewa Huang, and Jeromy Ko; Nom Life; Instagram and TikTok

• Kalamata’s Kitchen Staff; Kalamatas Kitchen - Of Course It’s Kid Friendly; Instagram, YouTube, LinkedIn, TikTok

Visual Media—Short Form

• CBS Sunday Morning; “Black, White, and The Grey”; “How Erin French found herself at The Lost Kitchen”; Airs on: CBS

• How One of Philly’s Best Pizza Spots Creates Jobs for the Formerly Incarcerated — The Experts; Eater, airs on: YouTube

• Matter of Fact with Soledad O’Brien; Airs on: Syndicated

Visual Media—Long Form

• Mafia Land; Airs on: Vice TV and YouTube

• Somebody Feed Phil; Airs on: Netflix

• The Whole Animal; Airs on: SOMM TV

James Beard Foundation Journalism Awards

Beverage

• “Lost in Translation — How Flavor Wheels and Tasting Tools Can Evolve to Speak with Global Beer Drinkers” by Mark Dredge for Good Beer Hunting

• “The Great Mezcal Heist” by Emma Janzen for Eater

• “Who’s Allowed to Make Sotol?” by B.E. Mintz for Texas Monthly

Columns and Newsletters

• “The Case for the Supermarket Supershopper”; “A Maximalist New Wave for Instant Noodles”; “We All Scream for Asian American Ice Cream” by Cathy Erway for TASTE

• “Tetelas Are the Tasty Triangles You Need to Try Right Now”; “Birria Is the Greatest Threat to Taco Culture—and Its Savior”; “Trompo Tacos Are So Much More Than Tacos al Pastor” by José R. Ralat for Texas Monthly

• “Taking down a mammy complex”; “Decoding the Guild Guide”; “Seducing truckers with ‘nanner pudding” by Hanna Raskin for The Food Section

Craig Claiborne Distinguished Restaurant Review Award

• “Poncho’s Tlayudas, a window to Oaxaca, serves one of L.A.’s defining dishes”; “At Chinatown’s Pearl River Deli, the menu is always changing — and worth chasing”; “Anajak Thai is our 2022 Restaurant of the Year” by Bill Addison for Los Angeles Times

• “Vietnamese Food Goes Rogue at Portland’s Berlu”; “Kann Is Portland Monthly’s Restaurant of the Year: 2022”; “Michelin-Starred Chef Matthew Lightner Seeds Oregon’s Next Food Revolution at Okta” by Karen Brooks for Portland Monthly

• “The most exciting new restaurant pop-up in Oakland is also its best-kept secret”; “After 33 years, an Indian food icon in Berkeley is better than ever”; “Stars like DJ Khaled and Steve Aoki have Bay Area restaurants now. They’re all uniquely terrible”by Soleil Ho for San Francisco Chronicle

Dining and Travel

• “Feasting on the NOLA Suburbs” by Brett Martin for Garden & Gun

• “The I-95 exit-by-exit eating guide”; “Don’t leave home without your I-95 eating guide” by Hanna Raskin for The Food Section

• “Best New Restaurants” by Elazar Sontag for Bon Appétit

Feature Reporting

• “Trouble Brewing” by Charles Bethea for The New Yorker

• “The Last Oyster Tongers of Apalachicola” by David Hanson for The Bitter Southerner

• “Blood Sweat & Tears” by Shane Mitchell for The Bitter Southerner

Food Coverage in a General Interest Publication

• The Bitter Southerner

• Oxford American

• San Francisco Chronicle

Foodways

• “Kimchi With a Side of Whale” by Jennifer Fergesen for Eater

• “The Elusive Roots of Rosin Potatoes” by Caroline Hatchett for The Bitter Southerner

• “Come Hell or High Water — Oysters, Brewing, and How the Come Yahs & Bin Yahs Could End Sea Level Rise in Charleston” by Jamaal Lemon for Good Beer Hunting

Health and Wellness

• “How the Supreme Court Decision Exacerbated the Dire State of Bar Industry Healthcare” by Betsy Andrews for SevenFifty Daily

• “Coffee vs. tea smackdown”; “What are ultra-processed foods? What should I eat instead?”; “The best foods to feed your gut microbiome” by Anahad O’Connor for The Washington Post

• “When ‘Sir’ and ‘Ma’am’ Miss the Mark: Restaurants Rethink Gender’s Role in Service” by Rax Will for The New York Times

Home Cooking

• “Chinese Scrambled Eggs With Tomato” by Jenny Dorsey for Serious Eats

• “How to Hot Pot: the Method (and the Madness) Behind Our Favorite Communal Meal” by Elyse Inamine for Bon Appétit

• “Sour Power” by Lara Lee for Food & Wine

Innovative Storytelling

• “How One New York City Restaurant Fought To Survive” by Crista Chapman, Gray Beltran, and Gary He for The New York Times

• “Uneven Ground: Exceptional Black farmers and their fight to flourish in the South” by The Tennessean Staff for The Tennessean

• “Night Market” by Thrillist Staff for Thrillist

Investigative Reporting

• “The fight to keep little-known bacteria out of powdered baby formula”; “Formula shortage adds to financial crunch for farmworker families”; “Whistleblower report on baby formula didn’t reach top FDA food safety official” by Jacob Bogage, Kimberly Kindy, and Laura Reiley for The Washington Post

• “Animal Agriculture Is Dangerous Work. The People Who Do It Have Few Protections.”; “‘I Was Coughing So Hard I Would Throw Up’”; “Tyson Says Its Nurses Help Workers. Critics Charge They Stymie OSHA.” by Christina Cooke, Alice Driver, and Gosia Wozniacka for Civil Eats

• “Chef’s Fable”; “Can This Farm Fix Agriculture If It Can’t Fix Itself?”; “Feed the Rich, Save the Planet?” by Meghan McCarron for Eater

Jonathan Gold Local Voice Award

• “The Doughnut Kids Are All Right”; “The Subtle Brilliance of Pijja Palace, Silver Lake’s Indian Sports Bar”; “A Soul-Crushing Work of Staggering Genius” by Cathy Chaplin, Eater

• “When I Feel Unmoored by Life, I Always Find My Way Back to Either/Or”; “At Mira’s East African Cuisine, One Family’s Iftar Traditions Take the Forefront”; “Why Isn’t There an Overdose Kit Stocked Behind Every Bar in Portland?” by Brooke Jackson-Glidden, Eater

• “How Black-owned vegan restaurants in West End prefigured Atlanta’s passion for plants”; “The Luxury Car Wash: Dog Spa, Hookah and Even Lamb Chops While You Wait”; “Eby Marshall Slack, an original staffer at Atlanta’s iconic Paschal’s restaurant, on building community” by Mike Jordan, Atlanta Magazine; The Wall Street Journal

MFK Fisher Distinguished Writing Award

• “Sardine kofta in Palestine: A love story” by Maram Humaid for Al Jazeera

• “Feasting on the NOLA Burbs” by Brett Martin for Garden & Gun

• “Blood Sweat & Tears” by Shane Mitchell for The Bitter Southerner

Personal Essay with Recipes

• “Coming to America: How One Family Preserved Their Culinary Traditions After Moving to the Midwest in the 1960s” by Lan Samantha Chang for Food & Wine

• “In My 40th Year, I Finally Made Pita Bread” by Layla Khoury-Hanold for Food52

• “Dog S#!t Dacquoise” by Diep Tran for Food & Wine

Personal Essay without Recipes

• “Slave Food and Other Insults” by Dr. Cynthia R. Greenlee for Oxford American

• “On Boba” by Kyla Wazana Tompkins for The LARB Quarterly of the Los Angeles Review of Books

• “How These Chinese Doughnuts Helped Save My Refugee Family” by Jean Trinh for Los Angeles Times

Profile

• “Being Paula Camp” by Monica Eng for Chicago

• “Tribe to Table” by Carolyn Kormann for The New Yorker

• “The Sweetest Harvest” by Kayla Stewart for Food & Wine

Read the latest issue of Athleisure Mag.

REMAINING FOCUSED | JULIANNA PEÑA "VENEZUELAN VIXEN"

We're very excited about this month's cover, Bantamweight Champion Julianna Peña who will be fighting Amanda Nunes in the title fight in Dallas on Jul 30th for UFC277. This anticipated rematch is one we'll be glued to and just ahead of it, we took some time to catch up with the 'Venezuelan Vixen' herself! We wanted to know about her journey in the MMA, being the first woman to win The Ultimate Fighter - Season 18, joining the UFC, being a coach on Season 30 of The Ultimate Fighter, and how she trains to be Octagon ready!

ATHLEISURE MAG: What led you to MMA and when did you fall in love with the sport?

JULIANNA PEÑA: When I was 19 years old, my sister asked me to join a women’s cardio kickboxing class with her and I needed to lose some weight, so I joined the class. It came naturally to me and I wanted to explore it more. I immediately fell in love with it. And when I eventually started winning fights, the joy combined with the rush of winning solidified my obsession for MMA.

AM: You’re known as the Venezuelan Vixen. How did you get that name?

JP: I have to credit that to my coach that gave me that name early on in my career.

AM: What did you learn about competing on The Ultimate Fighter and becoming the first woman to win in Season 18?

JP: I learned that I still had so much more to learn, and that I still do. Not only is every fighter different, every FIGHT is different. Because as I’m learning and growing, so are my competitors. It taught me to never feel as though I know everything. There is always more to learn, more room to grow, more fights to win, and more fighters to challenge ahead. Always a student of the game.

AM: Last season, you and Amanda Nunes were coaches for The Ultimate Fighter. How did it feel to be there as a coach versus competing and what does it mean to you to work with those who are coming up and to give them the tools that they need to operate at their best?

JP: It was really interesting to be a 135lb woman giving advice to male MMA fighters twice my size! It was a little strange at first because I wasn’t sure how they would take my advice when we’re in very different divisions with different disciplines. But it soon became second nature. It was exciting to see them grow but it was also difficult getting to know them, their strengths/weaknesses, and then having to see them get eliminated. It was also very interesting to coach against Amanda because I was able to get a better understanding of her approach and methods, whereas before, I had only known what it was like to be fighting against her in the cage.

AM: We always like talking about workouts that athletes do that optimize their work in the sport, what are 3 workouts that you do?

JP: I love to run. All my workouts are what I do for and in camp. But running and strength/conditioning/lifting weights are others that I do. I love to swim and do yoga if I get the time.

AM: What is a typical training session/day like for you and how is it different when you are preparing for a fight?

JP: I train 2-3 times a day except on Sundays when I’m not in camp. I train MMA a few times a week but not nearly at the pace I do while I’m at camp.

AM: When it comes to training, how important is the mental aspect of it to you and how do you strengthen that area?

JP: The mental aspect of MMA training is just as important as the physical aspect of the sport. Especially as a mother, it’s very important for me to prioritize that work/life balance. I'm constantly reminding myself to remain focused and avoid unnecessary distractions while I’m training, so that I can, not only be the best fighter, but also be the best mother I can be to my daughter.

AM: In looking at your IG, we loved seeing your daughter Isa standing with you when you were doing promos for your fight last year or even when you’re training in the gym. It reminded me of being able to watch my mom work when she owned her own couture boutique. I think it’s powerful for kids to be able to see what their parents do. How is it to balance your duties as a mom, training, being a champion fighter and also building other areas of your brand/portfolio?

JP: Thank you! That’s so incredible that you have such fond memories of your mother and that you had a role model that also struck a great balance between work and parenthood. At the end of the day, my daughter comes first. She is the greatest joy in my life. And my duty to her to be a good mother is my ultimate responsibility. She will always come first. And the rest seems to fall into place as long as I continue to stay focused and motivated. Isa will forever be my biggest win in life.

AM: If we want to eat like an MMA fighter, what are the foods you eat that assist you in being an amazing champion and what are items you enjoy splurging on?

JP: My splurge is PINKBERRY or frozen yogurt of any kind. I train so much I can virtually eat what I want but I use Eat Clean Chicago to help prep me for the week and it ranges from spaghetti to baked chicken or salmon depending on the day.

AM: You have an amazing record 12-4-0. You are fighting Amanda Nunes in Dallas for a title rematch main event for UFC 277 on July 30th. When you fought her last year, you won the Bantamweight Title. Heading into Saturday’s fight, what are the days leading up to game time like when you touch down in Dallas?

JP: I’m actually already in Dallas! I got in earlier this week. Fight week is always a bit crazy – there are media interviews, press conferences, weigh-ins, and more.

And all of that is still in addition to an even more intense training schedule. Put it this way, I can’t wait to enjoy a bit of free time and sleep next week!

AM: After a fight, what do you do as you come down from all the energy and focus that you needed in the Octagon?

JP: Other than enjoying my victory?? I enjoy time with my daughter!!! That’s the easiest way to come down from that adrenaline rush that comes with months of training. Just fun and relaxation with Isa and my family.

AM: In addition to fighting, you are also a commentator for MMA fights as well. Why is this something that you wanted to add into your portfolio and what do you like about doing this?

JP: I love to talk and I love MMA. I always want MMA to be a part of my life!

AM: Earlier this summer, you threw the 1st pitch at the White Sox/Dodgers game in Chicago! How exciting was that experience for you?

JP: That was beyond exciting! The Chicago White Sox were so welcoming and truly made it an experience I will never forget. And it’s always fun to meet the players and coaches because it makes watching the game so much more fun. If they ever want me back, I’m a phone call away!

AM: When you’re not training or prepping for a fight, how do you take time for yourself?

JP: I spend my free time with my daughter. I’m so busy all the time between training and my other endeavors so any free time I have, I spend it with her. I haven’t sat on my couch in three months. I’m looking forward to putting my feet up.

AM: With all the successes that you have had, being a champion in the UFC and being able to do what you love – what do you want your legacy to be in the sport?

JP: I would love to be remembered for my ability to bring home victories even when the odds are stacked against me; being able to have opened the doors and break barriers for other working mothers. If you believe in yourself and are determined enough, there’s no reason that you can’t have it all. I dream of being inducted into the UFC Hall of Fame one day.

IG @venezuelanvixen

PHOTOGRAPHY CREDITS | Pillar Marketing Corporation

Read the JUL ISSUE #79 of Athleisure Mag and see REMAINING FOCUSED | Julianna Peña “Venezuelan Vixen” in mag.

HIS TIME IS NOW | JOSEPH SIKORA

Throughout the past few months we have loved interviewing those who have been in POWER, POWER BOOK II: GHOST, POWER BOOK III: RAISING KANAN and with the release of POWER BOOK IV: FORCE on Feb 6th, we were excited to chat with Joseph Sikora (POWER, Ozark, Jack Reacher) who is back playing fan favorite, Tommy Egan. We talked about how he got into acting, being on POWER, where we find Tommy in the latest series and what projects he has coming up that we should keep an eye out for!

ATHLEISURE MAG: When did you realize that you wanted to be an actor?

JOSEPH SIKORA: I was 10 years old. There was a show that used to be on called KIDS Incorporated. Fergie used to be on it and I think even Jennifer Love Hewitt. They were just the kids that were being rockstars and actors. I went to my mom and I said, I’d love to be an actor. She said that if I still wanted to be an actor in a month, come back. So I’m waiting and counting down the days. I said, “ma I want to be an actor.” She says ok and pulls out the Yellow Pages and we look up acting and there isn’t much in there. We look up theater and my mother, to her credit starts cold calling theaters and says, “my son wants to be an actor, how do we do this?” Eventually, I auditioned for a role in A Christmas Carol at The Goodman Theater in Chicago, but I didn’t get it. The casting director said that I was really talented and that I should audition for The Little Prince which was up in a far suburb in Lake Forest in Chicago. I ended up booking the role so my mother had to trek me out all the way to Lake Forest for rehearsals and performances. I did it and it was really a bug. Then my mother again cold-called agencies and said, “my son is in a play will you come watch it and would you want to represent him afterward?” Some of them came and then I got representation, I did some commercials which really helped pay for college and saved all of my money and even when I was just getting into mischief in high school, I kept paying my SAG dues and I have been a member of SAG since 1988. That’s how I started acting, it was through the theater and doing little bits of pieces here and as you know, I have done a ton of stuff! But none of it was any real success until really the POWER show. It’s my biggest thing for sure!

I was a series regular one of the series leads of an Adult Swim show called The Heart, She Holler that I am very proud of. It was directed and written by Vernon Chatman and John Lee starring Patton Oswalt which was so much fun. I did stuff here and stuff there, but acting is a tough thing and it’s truly a calling in some ways that I just never gave up.

So in a lot of ways, Tommy Egan, he’s that same guy. Tommy Egan never gives up and he says as much in episode 1 of POWER when he takes Holly out for their first date to the bar. He just keeps fighting and so I really just kept fighting and I did it not for reasons of fame. I didn’t want people to recognize or know me, I did it because I wanted to be able to explore the human condition and to see what it would be like to be other people and from what other people experienced. To see what it’s like to love, lose and win in other bodies.

AM: What made you want to be part of POWER?

JS: I mean, I was starving! I had no money, I was auditioning, I had a couple of little things around that time that I was really happy to do. I had just done Jack Reacher and I had done True Detective, the series Banshee – I was dating a girl who is now my wife and I had found something that I loved more than acting. For whatever reason in the irony that is life, when you don’t want something so bad, things start coming to you. This is one of those things.

There were 5 auditions for POWER for Tommy Egan, which was originally called Eddie O’Neal by the way!

AM: Where did we leave Tommy in POWER and where do we pick him up again in FORCE?

JS: Well, where we leave Tommy in the POWER show, is with Tommy and NY in his rearview mirror. But then, in POWER BOOK II: GHOST, we realize that he made a U-turn to take care of some unfinished business with Tasha played by Naturi Naughton and obviously the lead of the series Michael Rainey Jr who plays Tariq. After he leaves Tariq in Monet’s capable hands, but makes an enemy of the Tejada group, it’s even more of a reason for Tommy to get out of town. He’s not welcome back in the town of the city that raised him, so now he’s on his way to Los Angeles to take care of the ports and to work at the ports of Long Beach and Port of Los Angeles. But he makes a pit stop in Chicago for what people will find out in the first episode. But then he ends up saying, “you know what? Chicago may be talking to me right now. This may be my land of opportunity.” It’s a harkening back to the 1890’s where the NY papers said, “go West young man, go West!” Tommy did it and he ended up in Chicago and he sees a possibility of a future in the gem of the prairie in Chicago, Il.

AM: How does it feel to have this whole spinoff wrapped around your character?

JS: It’s great! I love working and I get to work more, it’s a win-win! I’m so happy and grateful for the audience demanding it and that Curtis “50 Cent” Jackson made it happen!

AM: Is there anything that you can tell us about it as I know it’s out very soon but any insights would be appreciated!

JS: Absolutely, I think that it’s super exciting and that it’s really truly different city, different rules, same Tommy. I’m so excited about the pilot directed by Larysa Kondracki (Legion, Gotham, THEM) and then we have Kieron Hawkes (POWER, POWER BOOK II GHOST, POWER BOOK III: RAISING KANAN) a POWER alum who directed in Raising Kanan and on the POWER BOOK II: GHOST, he’s an amazing director – so it’s great to have Kieron Hawkes! Another director that I am so excited about is Deon Taylor (Kicks, Meet the Blacks, Black and Blue) who directs our incredible finale. Everyone knows him from The Intruder and Black and Blue, Supremacy, and I am doing another film with Deon that’s going to be coming out in March called Fear, also starring Andrew “King Bach” Bachelor, T.I., Annie Ilonzeh, Iddo Goldberg and Terrence J – so a bit of an all star wonderful cast that is a thriller and a horror film that revolves around our current state of pandemic so you have to check that out!

AM: I just finished watching Ozark Season 4 part 1. It was nice seeing you in that!

JS: Nice! Frank Jr! Frank Jr is the antithesis to Tommy! Tommy is everything that Frank Jr is not. But they share the same struggle. They want to be able to make their way, they want to get outside of somebodies shadow, but Frank Jr is as unsuccessful as Tommy is successful.

IG @JosephSikora4

PHOTOS COURTESY | STARZ's POWER BOOK IV: FORCE

Hear STARZ's POWER BOOK IV: FORCE's Joseph Sikora on our show, #TRIBEGOALS - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

Read the JAN ISSUE #73 of Athleisure Mag and see HIS TIME IS NOW | Joseph Sikora in mag.

COUPLESHIP ROCK WITH PERRY + ETTY LAU FARRELL

We had the pleasure to connect with rock powerhouse couple, Perry Farrell and his wife, Etty Lau Farrell. Perry is known as the Godfather of Alternative Rock and is noted as one of the people to push the genre forward. From Psi Com, Jane's Addiction, Porno for Pyros and his solo projects, this frontman can do it all from lead vocals, writing and more. Etty is a classically trained dancer who toured with Ricky Martin, Madonna, Bon Jovi and joined the Jane's Addiction tour in 1997. She would go on to being a bandmate and being in a number of projects with Perry including being a vocalist in their band, Satellite Party and Kind Heaven Orchestra and being on the board of Lollapalooza.

We caught up with rock's glam power couple to find out about their love for performing, how they work together, Lollapalooza, and Perry Farrell: The Glitz; The Glamour box set.

ATHLEISURE MAG: Perry when did you first fall in love with music and when did you realize that you wanted to perform?

PERRY FARRELL: I was so fortunate to be able to be introduced to so many artists by my big brother and sister. He turned me onto The Rolling Stones, The Beatles, Jimi Hendrix and The Who which was my starting point. My sister loved fun and soul so I got to know about James Brown, Sly and the Family Stone and George Clinton as well as the Funkadelic - loved that.

I didn't really think about performing until much later in life in my early 20s! I felt that I had the frame for it as a skinny guy and that I could be a frontman. I knew that I could dance, but I had to have that voice.

So, I taught myself to be a lead singer! I would look into the mirror and imitate Mick Jagger and David Bowie. I wanted to create music that people could feel so I had my mixer, headphones, microphone and I would write songs.

AM: Etty, what was your journey to coming into music and being a vocalist, dancer and songwriter?

ETTY LAU: I had been dancing my entire life as I am a classically trained dancer as a ballerina! I was born in Hong Kong and I went to the Royal Academy of Dance and when I moved to Seattle while being in a dance studio there, I also attended the Pacific Northwest Ballet and the Cornish College of the Arts. I came down to LA on a scholarship at 19.

We met in 1997 when Jane's Addiction was going back out on tour and I was on tour with them ever since.

ATHLEISURE MAG: Athleisure Mag is cofounded by a couple so we always like talking to couples who work together. You guys have worked together for decades from Jane’s Addiction, Satellite Party and your latest project, what is that like and how do you navigate the dynamics of work along with your coupleship?

ELF: We have a bit of an odd codependency with one another. So we share everything - a car, a stage, a hotel room.

PF: Even a toothbrush!

AM: Oh my!

ELF: No not a toothbrush, that's gross ha!

AM: Definitely have to have your own on that one haha!

ELF: When it comes to working together, I think of Perry like my boss in many ways. I know that when I'm on tour dancing for Jane's Addiction, he is the boss. I'm on the board of Lolla and I do a lot of the logistical things and make recommendations - but he is the boss.

PF: Absolutely not. I am not your boss, it's a partnership. When we work together, there is a give and take and it's all about immersing yourself and bringing all of these experiences together to make something meaningful and heartfelt.

ELF: We know our strong suits and we're able to play off of one another. What he has, I may not have and what I have he may not have - but together, it works as a true partnership! I know that he respects my opinion, but the final word is with him - I can only advise.

AM: The first music festival that we remember going to was Lollapalooza in 2007 and again in 2008. We saw Satellite Party, Daft Punk, Kanye, Lady Gaga - so many great acts and series of days. It literally started our path to attending festivals.

Like many this past year, it has been insane and between lockdowns, quarantines and pauses, plans were in the air and there were pivots. You guys had Lollapalooza virtually, but with vaccines being available, are there plans to resume this festival this year in Chicago and or global cities?

PF: Lollapalooza is a microcosm of music that has a massive amount of people that enjoy music over a period of days in various cities.

Because of COVID, we did a digital platform in 2020. We did 4 days online and reunited Porno, Janes and had people play live. It was fun because we went into archives and it was a great way to give everyone hope and something to enjoy.

If we can all stay on course, getting vaccinated, socially distant and mask up – maybe please God, we’ll get to go to Chicago in early August with an audience in one capacity or another for Lollapalooza – not a large one but maybe a half capacity. We can only respond to the people and what the city/government professionals say that we can do.

I listen to Joe Biden when he says that July 4th could be when we have our first small celebrations, then I’m going to say, that mine will be in August and I want to have it in Chicago. So I’m planning for a party in some kind of capacity for Kind Heaven Orchestra to come out there.

AM: Definitely hoping that we can go back to in person events! The fact that you guys use your platform to continue to drive the point home that wearing masks is a must and that they need to get vaccinated! It's a shame that it's become so politicized!

PF: Why do you think it's politicized?

AM: I'm not sure why! I think that wearing a mask is just being a good citizen and keeps yourself as well as those around you safe. It's such a small effort with a great impact to show that you're doing your part. The more we're able to do it, engaging in social distancing and safe behaviours, then we can begin to embrace the things that we have done before. It may be in a different way, but baby steps!

ELF: Without a doubt. I mean we have ideas of things; however, it's based on a number of things and ultimately, it's based on what the city will allow. But we're hopeful so keep checking our site and our socials for the latest information on that!

AM: One of the things that I have loved about your music Perry is that it has such a jazzy element to it. My great uncle was tenor saxophonist Joe Henderson who was with Blue Note Records and was part of the Hard Bop era.

As a power duo, you guys formed The Kind Heaven Orchestra. Can you tell me more about this and this 9 piece ensemble?

PF: Thank you yes and that's phenomenal! I love jazz, I love Duke Ellington, Miles Davis - their sound as well as their sense of style is just really something that I vibe with - that was great music.

The Kind Heaven Orchestra is an art collective and a music collective - an installation. We install for more than one day and I want to keep that going with that intimate scenario to see where it goes. Of course, it can be blown up too!

Before COVID, we were performing and I look forward to getting back to it when we're able to do in person events again!

AM: Your box set, Perry Farrell - The Glitz; The Glamour is a 35 year retrospective of your solo and artistic explorations outside of Jane’s Addiction and Porno for Pyros. With 68 tracks, vinyl, blue ray discs and remixes with Maceo Plex, Groove Armada, UNKLE and Hyper to name a few, photos and art - it's an epic and stunning box set to have. Why did you want to embark upon this project and how long did it take to put together?

ELF: We put it together during quarantine. It became our project!

AM: Wait, you just decided to put out this massive retrospective? Some people were making sourdough and you guys decided to showcase history!

PF: I tend to look forward and don’t look back. I like to keep it fresh. I had music all over the universe from Porno for Pyros stuff to Psi Com stuff and solo stuff. I had tracks floating around like they were comets and stars. I wanted everything in one place and to have my body of work. With the Internet, I love that you have a place where you can have all of your history and I had boxes of photographs which every picture tells a story!

ELF: It was going to a 50 page autobiography with photos . It's all vinyl and all solo work - so not Jane's Addiction. So it starts with Psi Com, Satellite Party and Kind Heaven. We have a few new songs in there too. It ended up being 100 pages with photos and about his childhood.

PF: There are 2 songs in the boxed set with Jim Morrison. I received an unearthed recording of The Doors’ Jim Morrison, written and recorded with Starcrawler. I had one of the tracks mixed by a Palestinian woman as well as an Israeli man who created mixes that are in the box set.

AM: When you look at 2020 and as we continue into 2021, there was a lot going on from COVID-19, the election, social justice, facing the need to talk about equality within Black Lives Matter as well as Stop Asian Hate – how are you guys utilizing your platform to lend your voices to this?

ELF: A lot of people don't know that I was born in Hong Kong and I know growing up when I came to the states, I had instances of prejudice and scary situations, but it is nothing like the trauma that is going on right now. We have to educate and bring awareness to what is happening and to speak out!

There are so many things that I want to do to continue to let people know about this. I'm even educating myself as well. When I open my mouth to speak, I'll know what I'm talking about. I think the more we learn about this topic, the more we learn about what we don't know.

AM: Couldn't agree more. It's so important to realize that this is going on and then to be an ally! As a Black Co-Founder whose boyfriend is Italian American/Jewish, he finds it important to not only be aware of what's going on but steps in to be an ally. I think this is so important when it comes to underrepresented groups whether we're talking about Asian, Blacks, LGBTQIA+. This is one of those issues that we need get people to realize that we will not continue to allow these horrific activities to take place!

PF: Absolutely. We need to stand in solidarity, love each other and to unite.

IG @PerryFarrellOfficial

@EttyLauFarrell

@Lollapalooza

PHOTOGRAPHY COURTESY | Perry + Etty Lau Farrell

Read the Apr Issue #64 of Athleisure Mag and see Coupleship Rock with Perry + Etty Lau Farrell in mag.

NATURAL PROGRESSION WITH KASKADE

We kick off the New Year with one of our favorite DJ/Producer and Grammy nominated artists, Kaskade. We have a number of his mixes in our playlists to enjoy for activities that we do throughout the day and night. He ended the year with a fantastic NYE show that was socially distanced at a drive-in that was an extension of a number of the shows that he was able to safely perform at as we navigated 2020. We caught up with him to talk about how he got his start, his passion for music, how he stays inspired and what he's working on.

ATHLEISURE MAG: We’ve been a fan of your music for a number of years as it’s on a number of my playlists, love working out to it at home, spinning to it at SoulCycle and seeing you at a number of shows most recently at Electric Zoo here in NY in 2019. When did you first fall in love with music and when did you realize that you wanted to create music?

KASKADE: Wow well thank you for the support over the years! I’ve been under the influence of music my whole life, not sure when it took over. I guess the obvious answer is when I was growing up in Chicago, getting educated in these clubs by the world’s best teachers. At some point I just decided I didn’t want a safety net, it was going to be music or nothing.

AM: You have had an amazing background in music from being a record store owner, an A&R director, DJ, songwriter and producer. How have these roles fueled the way that you approach music?

K: Every experience colored the story, gave it some texture. Running a record store is not an easy way to make any money at all but it’s an embarrassment of riches if you think about the fact that you just need to listen to music all day, know who wrote it and what other songs it might reference so you can recommend more music to the person who loves that one song. Working for a label was a huge deal because I got to be inside the machine and see what made it tick. Moving forward from there to playing out and producing and songwriting were just natural progressions like playing on monkey bars. Let go of one and it leads you to the next. They were all important to get me here.

AM: Who were your mentors or sources of inspiration when you began your journey as DJ?

K: I really looked up to the Chicago guys, naturally. They were untouchable and wildly cool. I began by listening to the Hot Mix 5, where they played old disco and B-boy mixes. Frankie Knuckles, Jesse Saunders, and when Steve “Silk” Hurley put out “Jack Your Body” it was over, I was done for. There was never an option to not love this music and make it my house.

AM: How do you define the Kaskadesound?

K: Yeh, I really try not to. Let the music speak and so forth.

AM: How do you stay inspired when it comes to creating new sounds?

K: I try not to overthink it. If you go looking for inspiration it just slaps you around. Is the sky pretty enough to write about? Is the way the ocean is moving lyrical? That girl that just fell down rollerskating, is she my muse? I can’t search for it or I come up empty. But if I leave myself open to remember what’s happening around me, the experiences I’m hearing about and sharing with friends, taking in memories of beauty instead of filming them, I find that they come to me at the times when I need them.

AM: When you begin working on a new song or album, what’s your process in terms of how you begin to create it?

K: I have a hard drive full of ideas, songs that are not right for other projects but needed to live. Usually, I'll go there and start pulling things apart I try not to ever think “this song will begin here, move there and then finish all the way at that point." I put it together in the way that makes sense at the time, then let it rest. Sometimes when I pick it up again, there’s one line that stands out or a lick I hadn’t really felt that suddenly punches me in the stomach. Music is so subjective, always just a reflection of what is happening to a person in that moment. So the idea factory might be full of stuff I hated3 months ago but after my last trip to the supermarket is going to really speak to me.

AM: How do you decide on new projects that you want to take on or those who you wish to collaborate with?

K: It’s usually friends of friends of friends. I can reach out to an artist I think is doing something interesting but there are so many gatekeepers, even in my own camp. It’s trickier than you’d think just to get a conversation. So I like to keep it close, with up and coming people who are working hard in the same way I did. Putting in the time, putting the product out there and hustling in all the ways. If someone hits me up with a line or vocal that rings my bell I’ll always say yes. I don’t really need them to be “the next big thing." I just need them to bring it for our collaboration.

AM: Is there a collaboration that you have yet to do that you would like to see happen and is there a song or album that you would have liked to have been on?

K: Of course everyone has their dream collabs. If Sade hit me up I would have to say no because I would actually die, RIP. I’ve been watching new talent like Gus Dapperton who is interesting as well as someone like Kaytranada and feel like if everything lined up there would be an interesting tapestry there.

AM: There are a number of songs that are on our playlists like Sexy with Kosha Dillz, Lick It with Skrillex, Room For Happiness with Skylar Grey, Move For Me with Deadmaus, Sometimes and your remix of Imag-ine Dragons’ Believer – to name a few. What have been some of your favorite songs that you have created and/or people that you have collaborated with?

K: I get asked this question a lot and never have found the right answer. Honestly, I’ve listened to and played all of my music so much over the years that my favorite ones become whichever ones I haven't heard recently.

AM: What was the moment when you realized that you had made it?

K: In my mind I’ve made it and blown it so many times that it’s just a blur of trying. Always putting in the time, sometimes it works and sometimes it doesn’t. I guess making it just means that you have the opportunity to continue to work.

AM: You have played a number of festivals and were a pioneer in the concept of Las Vegas residencies, what is it about these environments and playing live shows that you love?

K: It all comes down to the energy of the audience. The show will live and die by what they’re feeling.

AM: What is your favorite festival to play?

K: Sun Soaked.

AM: You’ve been performing via your Road Trip series. How did this come about and how did you decide what cities would be included?

K: It was the most literal instance of necessity being the mother of invention. Obviously with COVID we had to get creative about performances. It was safety first, timing and location second, then the logistics of how can we make this cool and a really new experience for everyone. There were a lot of challenges and I think as we move forward it will only get better but I'm really proud of how we rolled it out and crazy impressed with the audience for respecting the safety guidelines the way they have. We all want what we had before but we all are appreciating what we can get now.

AM: We're assuming that because of the success of that series, that your recent NYE performance was an extension of this as well?

K: Absolutely. When Road Trip succeeded like it did we knew that we could pull NYE off safely as well. Even with the strict guidelines and a curfew before midnight, we got our party.

AM: Are there plans for future Road Trips?

K: Absolutely.

AM: What do you want your legacy to be when people think about the impact that you have had in music?

K: I just hope that people will understand my true love for music. Whether they dig what I created or not, if a person can look at what I’ve done and pull the true intent out of it, we are good.

IG @Kaskade

PHOTOGRAPHY CREDITS | Mark Owens

Read the Jan Issue #61 of Athleisure Mag and see Natural Progression with Kaskade in mag.

COCHON555 2019

This month, Cochon555 returned to NYC at Weylin in Williamsburg, Brooklyn to present an epic food competition that pairs 5 local chefs, 5 heritage pig farmers and 5 sommeliers together. The chefs each have one whole heritage breed pig. Each year, Cochon555 has competitions in an array of cities. At the end of the season, the chefs that won each city compete in Chicago in order to be 2019's winner of the Grand Cochon. Since 2016, Athleisure Mag has been a proud media sponsor of this event as we're all about sustainable eating as well as being introduced to the chefs creations as well as supporting food vendors that participate in this event.

This event begins with a judging round where this year's judges included an array of food professionals that included Brady Lowe (founder of Cochon555), sommeliers, a member of the International Culinary Education, foodie personalities and even our Co-Founder/Creative + Style Director as well as Co-Executive Producer/Host of Athleisure Kitchen.

This year, Kimberly Plafke of (Executive Chef of Grand Army Bar/paired with The Piggery - Mulefoot), Christina Bartloli (Executive Chef of Gelso and Grand/paired with Spring House Farm - Large Black), Garrison Price (Chef and Culinary Director of Cafe Clover/paired with Autumn's Harvest Farms - Berkshire), Allan Walker Hodkin (VP of Culinary of The Grey Dog/paired with Dogpatch Farm - Mulefoot) and Seungjoon Choi (Executive chef of Hortus/paired with Debragga, New York's Butcher - Gloucester Old Spot) competed.

The Somm Smackdown was comprised of Anna-Christina Cabrales (General Manager and Beverage Director of Morrell Wine Bar), Wei Liu (E&J Gallo WInery), Stefanie Schwartz (Olmstead), Betsy Ross (L'Avenue at Saks Fifth Avenue) and Kristen Goceljak.

In addition to the judging of the tasting meal, there is also a panel of judges who select a winner from the Punch Kings to see who the top mixologist of the night is. Fellow foodie enthusiasts have the opportunity to try the foods that are created at this event which includes 1,500lbs of heritage breed pork whether they have a general admission or VIP ticket.

A portion of all sales will benefit Cochon555's sister charity, Piggy Bank.

NYC's winner for this leg's Prince of Pork, was Seungjoon Choi of Hortus, the winner of the Somm Smackdown was Anna-Christina Cabrales, General Manager and Beverage Director of Morrell Wine and Maison Pickle was the winner of the Punch Queen.

PHOTOGRAPHY | Paul Farkas

IG @Cochon555

Read Athleisure Mag’s April Issue and see Cochon555 2019 in mag.

SOMETHING YOU SHOULD KNOW | WITH NUTRIENT RICH FOODS

The readers of Athleisure Mag know that we talk about nutrition throughout our issues and with a New Year, we do like to focus on getting everyone (regardless of where you are on your dietary plan) back to basics on things that you want to incorporate for the first time or to reintroduce into your plans. We took some time prior to the holiday to talk with Amanda Baker Lemein MS, RD about how we should approach our meals, accountability, the importance of portions, the Two Treat Rule as well as misconceptions of detox versus reset and food controversies. She shares these tips with our readers as she works with a number of clients who are focused on weight loss and weight management. It’s worth noting that during this interview you will see the terms satiation and satiety being referred to. The Athleisure Mag team defines satiation as a process that occurs during a meal. It’s that point at which you feel that you have had enough to eat and don’t desire any more. Satiety, on the other hand, describes your experience after a meal – how long before you start to feel hungry again. Both satiation and satiety are influenced by a number of factors.

ATHLEISURE MAG: We believe that it is important to have a healthy mindset when it comes to looking at your food and what you’re eating regardless of the time of year; however, with it being the New Year, it’s always worth looking at nutrition and how it works with your eating lifestyle. How do you approach this subject with your clients?

AMANDA BAKER LEMEIN: In terms of the New Year, one of the things that I always recommend to clients is not to focus on what you are removing from your diet, but to focus on what you can add to your diet. I am very much a non diet, diet dietician. What I mean by that is that I really believe in a varied robust diet that is heavy on nutrient rich foods which allows for a little wiggle room for mindful indulgences and little treats here and there. Obviously, mindful is the operative word there.

That’s really the approach that I recommend to my clients overall. It’s not about looking so much on what you can’t eat as I think that there is a time and place for all food, but really focusing on what are the really nutrient rich foods that we should be eating more of.

As you know, I have been working with Green Giant Fresh and what I really like about their new product – their vegetable meal bowls – it really takes the prep work out of having to chop fresh veggies and then having to make them tasty. That is the perfect example of a volume food where I tell my clients that non-starchy veggies are 100% unlimited. Something like these bowls are a perfect example. It’s a huge bowl that is a really big portion and you feel like you are eating a ton, but calorically, it’s really low in calories and very high in fiber and micronutrients. It’s a really great starter for a meal. In terms of a New Year and starting off on a good foot, I love these because the work has been done for you – it’s in the bowls, it’s been chopped, it’s cleaned and it’s ready for you to cook and all you have to do it microwave them for a minute or two. You can top it with whatever protein you want and some of them have beans in it so it is already a complete meal. They all have a sauce packet on the side so that you can tailor it to your taste. This is a great example of addition versus omission and how I want everyone to really focus on eating a lot of those nutrient rich foods.

Beyond vegetables, some of the things that I really like to recommend eating is whole grains over refined grains. I think that this is one that we have all heard so many times. The truth is that Americans are so deficient in fiber and the majority of the grains that we do consume are refined grains which means that they have been stripped of many of their nutrients most notably, fiber. Making sure that you are consuming mostly whole grains and of course, like I said earlier, leaving a little wiggle room for some of those refined grained treats is just fine as it’s all about portion. The notion behind going carb free and removing all grain from your diet, I actually don’t recommend because that decreases fiber and decreases overall satiety. Studies show that when you decrease satiety you are much less likely to stick to that routine.

AM: How do you define mindful eating?

ABL: My version of mindful eating and I have written a couple of articles about this in the past, is focusing on a very nutrient rich diet, which for me is the base of most of our meals should be non-starchy veggies. At least half your plate should be this as it can also be more as they are unlimited. Also it should incorporate lean protein whether you are vegan, vegetarian or a meat eater – lean proteins can be incorporated across the board whatever your dietary preference. Of course incorporating healthy fats from things like avocado, olive oil, canola oil, olives in general and all of that good stuff.

In addition, allowing some wiggle room which I define by my Two Treat Rule. That’s really for my weight loss and weight management clients. I want them to feel like you can have their favorite foods. I don’t ever want a client to feel like their favorite food is pizza, but that they can’t ever eat it again if they want to eat in a healthy lifestyle! I don’t believe in that. I just believe in portions and mindful indulgences which is how I came up with this rule which simply means that you choose 2 times a week that you really love – like actually love and not just something that is in front of you. So, a lot of people love ice cream so this is a great example. I don’t recommend that people buy icecream and have it in your home so that it’s always looking at you in the face everytime you open your freezer door. That is not helpful for anyone, but, maybe go once a week to a great icecream shop and make it an event. Have a single serving, enjoy it and then be done and move on with your day.

To me, it’s more satisfying to do it that way as opposed to having the reduced fat or faux ice creams on hand where you can have a larger portion, but you are less satisfied. You’re going to be satisfied having what you want and that’s why there is a Two Treat Rule and you’re not going to go too far. The rest of your daily meals are then filled with non-starchy veggies and are balanced with whole grains, lean proteins and healthy fats. Portion is key for all of these foods and our non-starchy veggies are key because once again, they are our go to as they are unlimited in terms of how much you can eat as a volume food with very low calories and it’s why I love those Green Giant Fresh Bowls so much as they are the perfect base of what we should be eating in our meals to get all those fibers and nutrients.

AM: In your opinion if you have been eating one way and are now focused on eating healthy or transitioning your diet, is there a detox period that should take place? What can they do to mitigate the shift that happens when you are making that transition?

ABL: So, first I don’t love the word detox as I am a dietician and scientist first and foremost. I really like to hang my hat on that credential. I know that our bodies are very smart and are able to detoxify itself if you have a working liver and kidneys – they can detoxify itself on their own. So that word is a little bit of a struggle for me. I like to say that if you need a reset post-holiday – I just want to make sure that everyone understands and make that point. I think there is too much emphasis in our culture on juice cleanses and other kinds of cleanses and I just want to make that distinction.

AM: We appreciate that you are making that distinction as detox is a loaded word that is being used to encompass an array of activities. We like hearing your approach to acknowledging a choice to a person’s dietary transition through a reset as we understand that the body is naturally able to detox itself.

ABL: There are many misconceptions floating around the internet regarding nutrition and as a credentialed expert, I just like to make sure to do my part by dispelling any myths. And my greatest point in talking with outlets such as yourself is to say that it doesn’t have to be that hard. Nutrition is health and it just doesn’t have to be that complicated and a lot of those things that make it complex are frankly not true.

So back to the reset, if you have been overindulging throughout the holidays – Halloween through New Years, sometimes people just need a reset to get back on track. Or you may want to start fresh with a whole new healthy lifestyle. Something that I really enjoy is eating a really heavy plant-based diet. For me, that does not mean Vegan, it means eating a lot of plants and vegetables as our base like we have been talking about and then adding in some proteins here and there. But it doesn’t mean being 100% Vegan for a month – it’s just about increasing the amount of plants you eat. So, if you are used to eating chicken everyday on your salad, perhaps once or twice a week you swap out the chicken for chickpeas, grilled tofu or another plant-based protein to give it a little mix. Again, I like to focus on where am I getting my plant-based and protein in the foods that I am eating. Then the rest of it is to balance it out with portions. For women, serving protein like a chicken or steak – or something of that nature would be 3-4oz. For men, it would be 5-6oz which is a lot smaller than our restaurant portions in this country. Just being mindful of what a proper portion is will assist you in your reset and just give you that visual and refocus as you move forward in that healthy living journey so that you know going forward what a portion is, what protein should be eaten and the remainder of the meal is on the unlimited non-starchy veggies which is going to provide all the nutrients that are needed and to provide the healthy fats that will make you feel satisfied.

Focus on that when it comes to the reset and as we continue with addition and not omission, I know there is a lot of controversy around dairy and whether or not people believe in whole fat, non-fat or low fat. I actually recommend that my clients choose low fat or whole fat, but that they just focus on portion when they are choosing their yogurt or cottage cheese that the individual cups that are pre-portioned are a wonderful guide and will help you get acclimated to what a portion is. When we have a little fat in our dairy, we are more satiated we tend to eat less. The meal times are not always the issue it’s the in-between meals that is the difference of a snack versus grazing all day long. If we’re not eating a meal that is super satiating that provides fiber, protein and a little bit of fat, those are the three pillars of this satiety equation – if we don’t have those then we are likely to feel hungry again in an hour. Usually, the foods that are readily available when you’re not ready for a meal but are looking for a snack, these foods have refined carbohydrates which don’t have any fiber and don’t have any nutrients and don’t keep us very full for very long.

AM: How does someone create accountability within their food journey?

ABL: Obviously as a dietician, working with an RD really helps with that one. Beyond that, I really believe in setting small attainable goals. Instead of looking at an entire year or weight loss journey of, “I need to lose 30 pounds before whatever event.” That to me is such an overwhelming goal that it’s almost unbearable to many people. Instead, setting those small and attainable goals by saying, “I need to plan 3 workout classes this week” or even starting smaller if you haven’t taken a class by saying that you will walk 3 times this week. Maybe it's stating that 3 out of the 7 dinners that you have this week will be plant-based you have this week will be plant-based and incorporate more of this versus animal products. Back to what we said before, making sure that half your plate for lunch and dinner has non-starchy veggies for this week. I like small attainable goals as they build upon one another. It gives you motivation behind your larger goals! When you hit the goal of walking 3 times in a week, it will encourage you to want to sign up for a class for the next week. Weight loss is a journey and it takes time and to do it in a healthy way, it is a process. You want to make sure that you are good to yourself in this process. You don’t want to beat up on yourself for not obtaining the goals that you set for yourself, but you need to check in every now and then and having that dietician as a cheerleader and a guide is really helpful. But even if you’re not seeing a dietician, if you have a Facebook or online group that you check in that has weight loss or workout groups is a great thing. It’s about holding yourself accountable to your friends and family.

AM: We know that you are based in Chicago – which is a fun city – although the weather in the winter is tough! We have enjoyed the beach, sport bars and more. Where would we find you grabbing a meal, working out and shopping?

ABL: In terms of workouts, I don’t like running – I’m not a runner. I’m not a fan of cardio to be honest. I do think it has it’s place in a healthy lifestyle and is great for your cardiovascular system. But for me, I really love group classes it’s what keeps me motivated. I don’t find that I am a great self-motivator in this area. I love barre classes, Pure Barre particularly and I go quite frequently. I also love Megaformer Pilates like Studio Lagree I like Chi 50 a local Chicago studio that also does reformer. I like targeted movements and that you’re going really slow with micro movements and this is in both barre and megaformer. Those are hitting all the accessory muscles and where you can see the change very quickly. I recommend those classes and when it’s about my cardio, I like to hit up SoulCycle for my super sweaty class. I love spinning as a non-runner over here. It’s the music, the good vibes, a group class – it’s like a party.

Now when it comes to a cocktail and grabbing a meal, now you’re speaking my language! I live in the West Loop we are THE neighborhood for all the best restaurants, bars and some of my favorites in the neighborhood are Soho House which I go to quite frequently for a cocktail or after work drink, I also love Avec which is in my neighborhood and is a great restaurant. Gilt Bar is a long time favorite of mine. One of the things that I preach to my clients a lot since I do go out a lot is that there are plenty of ways to live a healthy lifestyle when ordering off of a menu. You just have to know what a portion is and to look for those veggies on the restaurant menu so that you can fill out your meal for those unlimited foods.

When I shop, I love Damon Street in Bucktown as there are so many great shops on that street a lot of good boutiques and Armstead and Halstead has some good ones too. Oak Street is perfect for me to go to when I want to get something special.

IG @AmandaLemein_RD

PHOTOS COURTESY | Amanda Baker Lemein MS, RD

Read more from the latest Jan Issue of Athleisure Mag and see Something You Should Know | With Nutrient Rich Foods in mag.

TECH REALITY CHECK WITH JON FORTT

This month's cover is graced by another one of our faves, CNBC's Jon Fortt who we see everyday as Co-host of Squawk Alley where, he shares his insight on what's going on with startups as well as tech companies. In addition to rocking an array of menswear that is transitional winter/spring style, he shares with us how he got into the industry from journalism to broadcasting, his approach to his work and more.

ATHLEISURE MAG: Tell us your background and how you got into broadcasting and ultimately to CNBC?

JON FORTT: I’m kind of an accidental broadcast guy. It was never a big goal of mine to get on TV. I actually started out working for newspapers as a print reporter. There was a national newspaper chain called Knight Ridder and they had this amazing scholarship for aspiring journalists and media businesspeople from ethnic minority groups. Every year, they’d pick four high school students to win a financial award, and more important, summer internships during college. Unfortunately, Knight Ridder doesn’t exist anymore, and there aren’t enough programs like the one they had.

Anyway, I worked for a Knight Ridder paper called the Lexington Herald-Leader after college, then got a job in Silicon Valley at the San Jose Mercury News just before the dot-com bust. I eventually made the move to magazines, editing at Time Inc.’s Business 2.0 and writing for Fortune. That’s where CNBC found me. They’d have me on every now and then to talk about Apple, which had become my specialty. Back in 2010, they decided they wanted to take a chance on a new correspondent, and fortunately, I was it.

AM: We know that you enjoy talking about tech companies, startups, products and services. What is it about technology that makes you so passionate and do you have a specific topic within it that you really enjoy focusing on?

JF: That’s a cool question, because I don’t think anyone’s asked me in that way before. It’s a little bit of an accident of timing that I’m into technology, I think. I got out of high school in 1994, the same year the web browser was born, and I think that has a lot to do with it. I got to the college newspaper and we were suddenly facing this question of what we were going to do about the web. Some of us started learning HTML, and built the first website for the paper. (I don’t think I had much to do with the final product, but it was fun to learn.) Not long after that, the paper got its first digital camera, which was seriously high-tech back then. It could only shoot black-and-white photos, and the resolution was really bad, but it was about 10 times faster to get a photo shot and processed compared to the darkroom. It became clear pretty quickly that technology was going to be the edge I would need in my career to get things done faster and at higher quality. That’s what I like covering most, I guess – the way seemingly small ideas can completely change the way we get things done.

AM: When we're watching CNBC, you talk about a range of companies and startups - and you have a fresh and fair approach to present it to those of varying levels of understanding - how important is it to make these topics relatable to a wide, as well as a niche audience?

JF: Maybe it’s the writer in me, and maybe it’s the time I spent doing tech reviews. I try to remember that there’s no excuse for making the audience feel dumb. Our audience is smart, but a big portion of our viewers aren’t into all of the jargon – they’re people managing stock portfolios preparing for retirement, or retirees trying to understand the forces that are affecting the stocks they own. The temptation is always to match the wonkiness of the guests we have on – economists and investment managers – to sort of prove that I can go toe-to-toe in the conversation. But I think it’s always important to remember why I’m there: as a representative of the viewer.

THIS PG | HANRO Luis Zip Jacket, Cotton Sporty Vneck Tee + Living Lounge Pant |

AM: We love the Fortt Knox Podcast. How did it come about and what is its mission? What are some of the challenges that live interviews bring?

JF: Thanks! The Fortt Knox Podcast was born because I felt like I was leaving too much good stuff on the cutting room floor. I mean, sometimes a Fortune 500 CEO is willing to spend an hour with me, and I’ve got five minutes of live air time. Depending on what’s happening in the news, maybe I’ve got to ask about the company’s stock price, or something political – if that’s what’s moving markets that day, it’s what you’ve gotta do on CNBC. That’s a third of the live interview time, gone. Why not record a longer interview, and offer it up to people who want to go deeper?

The mission? There’s a line I say to introduce each episode, and I think it sums things up: “We’re going to learn how the very best climbed to the top, and pull out lessons along the way.” The stuff I do live on CNBC is mostly for investors and fans of the public markets who want to understand where to put their long-term dollars. Fortt Knox is for people who want insight into building their careers, who want to understand how high-achieving people get things done.

At the same time, because I’m a little crazy, I decided it would be cool to do a live streaming show, Fortt Knox Live.  That’s also weekly, and a CNBC producer, Evan Falk, works closely with me on it. The mission behind that is to answer the question, "What are the best ways to manage your time and money in a culture where tech is taking over?"

AM: Walk us through what it is like to prepare as a Co-Anchor for Squawk Alley and for your podcast Fortt Knox? Wow, what does your day look like when you're preparing for Squawk Alley and then when you're getting ready for your show?

JF: It’s sometimes a bit nuts. I get up in the morning at 6 or 6:30, and I immediately check my phone (iPhone X at the moment) for headlines and indications of how stocks are likely to begin trading that day. I look for emails from the producers about changes to the guests and timing of the show. I copy that over into a folder I keep in the cloud in Microsoft OneNote. (See, I’m not a total Apple guy.) Eventually, I walk to the train, about a mile and a half, and catch New Jersey Transit to Hoboken and then a PATH train to World Trade Center. I’m really conscious of all the spots where I will and won’t have Internet access, because I’m compiling my research for Squawk Alley the whole way. I walk from World Trade to the New York Stock Exchange in Lower Manhattan, where we broadcast the show live from the floor.

After Squawk Alley ends at noon, I might head up to the Nasdaq MarketSite in Times Square to record a Fortt Knox Podcast interview, or on Wednesday to stream Fortt Knox Live. From the Nasdaq I’ll make my way to CNBC headquarters in Englewood Cliffs, New Jersey. I finish the in-office day there. I might be editing the audio for the podcast, which I produce and edit myself, or I might be planning the next Fortt Knox Live with Evan. Or I might be pouring over stats and trying to figure out how to boost the distribution and quality of both the podcast and live show. Sometimes that bleeds over into time at home, too. But I try to get home by 6, in time for dinner with my wife and two boys, who are 7 and 9. I like to give them a hug goodbye in the morning, have dinner with them and get them ready for bed if at all possible. That means bringing Fortt Knox work home sometimes, but ideally the kids don’t see too much of it. I try not to pull out my phone much in the evening. One of the upsides of technology is that it helps us to be more flexible in where and when we work. Of course, that can backfire if we use it to overwork ourselves, but it can also give us more time with family if we can work it right.

AM: What's your hectic time of year in terms of covering tech and startups?

JF: I used to say it was the springtime, but now, with Fortt Knox, there is no slower season. If things are getting slow, it means I need to step up my game in booking guests.

AM: What are your impressions on the state of the crypto asset ecosystem? Do you have any recommendations for people interested in the space?

JF: I’m not one to give in-depth investment advice – that’s my colleague Jim Cramer’s gig – but I’ll say this: if you’re doing it right, investing is a game of skill, not a game of chance. You shouldn’t put your money into anything unless you believe you have a decent idea of what makes its value go up and down. I see a lot of people putting money into cryptocurrencies who have no idea what’s making prices move. Some people say, “If you just put 1% of your net worth into cryptocurrencies, it’s OK.” But let’s be real, if 1% of your net worth is $2,000, and you buy some Bitcoin and it doubles, you’re either going to sell it and say, “that was fun,” or you’re going to be tempted to start chasing it and put $10,000 in. Hey, unless your 401(k) is fully funded with the match, you have 6 months’ worth of expenses saved in cash, you're carrying zero student loans and you're not carrying a balance on any credit cards, don't even think about putting more than a couple hundred bucks into cryptocurrencies. It'll distract you from more important uses of your money and time. That’s the advice I’d give family, anyway.

AM: We love that you call it like you see it. How does your approach to journalism best bring out the story? How have you adapted with new media and distribution platforms along the way?

JF: After a certain period of time, with certain subjects, I think the audience gives a journalist permission to offer what I’d call “informed analysis.” How’s that different from opinion? Well, everyone’s entitled to their opinion, right? Informed analysis is different. You get to deliver analysis when people understand that you have a bit of background in the subject, and you can give historical context for why something is likely to happen, or why a product or strategy is important or risky or not. I try to be careful about that, but I think the “call it like you see it” approach is important in today’s journalism, when some executives or companies might be trying to put up a smokescreen or overhype technologies. The key is that the analysis be informed.

AM: Who are some of your favorite interviews so far on-air? Who are some people you’d love to have a session with?

JF: Satya Nadella, the CEO of Microsoft, is fun because he has this unique approach to leadership. He doesn’t take the drill sergeant approach, or the admit-no-faults approach that’s popular in some circles of leadership today. He’s thoughtful. Jeff Bezos was great too, but it’s been too long. I’d love to have him back. It’s also been a few years since I last talked to Mark Zuckerberg on air. Now would be a great time for him to sit down with me again. Subtle, no?
 

AM: What would you tell those that are interested in getting into broadcasting and podcasts? Anything to add with tech-specific shows particularly?

JF: The great and horrible thing about getting into media right now is, you no longer have to ask for permission. If you’re really passionate about telling people’s stories and about sharing knowledge, you can just do it. If you have a broadband connection, a PC and a phone, you have everything you need to start showing the world what you can do. So whenever young people tell me they’re interested in getting into media, I’m like, “Show me what you’ve done.” Don’t tell me, show me. And I’m not looking for top quality necessarily, but I’m looking for drive and evidence that this person is getting better. Often, young people can’t show we much they’ve done. And that tells me you’re not truly passionate about media, you maybe just like watching videos. There’s a difference.

With tech-specific shows – it’s just like anything else you’re interested in. Be a voracious student of the area you care about, hone your craft as far as how you write, and speak, and present information, and you’ll be surprised how far you’ll go.

AM: When you're not on air, what can we find you doing?

JF: I’ve become something of an amateur photographer lately. I shoot with a Sony A7ii, a full-frame camera I got from an eBay auction a year and a half ago. (The secret with those auctions is to use a sniper program like Gixen.) I just recently put together the newsletter for my youngest son’s elementary school PTA. It was 12 pages, full color, far too elaborate.

AM: How do you maintain balance between your schedule from being on air, hosting events and your family?

JF: I try to limit the business dinners and do lunches instead. Then there’s the whole being home for dinner thing. I read the kids a Bible story, read to them from a book (right now we’re in The Voyage of the Dawn Treader, powering through C. S. Lewis’s The Chronicles of Narnia series). I tend to be the parent who primarily handles bigger projects like book reports, speeches and science projects. My philosophy is, if I make specific commitments at home the way I do at work, I have to move other things to make them happen.

AM: What's your personal style on air and how does that differ when you're running errands or out on the town?

JF: I’m one of those guys who knows what I like, but I wouldn’t say I qualify as someone who’s deep into fashion. If I’m just going to be around the house, it’s sweats or the same athletic gear I wear to work out. If I’m going out, I’m one for dressy jeans, a button-down and layers. Lately I’m into more details, collars and cuffs, and quality stitching. It’s the nice thing about being an adult who’s not growing anymore and being able to maintain a pretty constant weight. Quality stuff lasts. Some of my favorite pieces are more than 10 years old. I’ve got a couple of leather jackets that I picked up in Italy on our honeymoon 11 years ago.

AM: What fitness studios do you go to?

JF: I know this is sacrilege, but I don’t do fitness studios. CNBC has a free gym at headquarters, and when I’m doing what I should, I get in there two or three times a week for some time on the bike and a few weights. My staple now that I’m over 40 is body weight exercises – pushups, pullups, planks, squats, lunges – that sort of thing. At home I’ve got resistance bands, which are great for promoting flexibility and muscle elasticity. I get the fitness studio thing - the camaraderie, the motivation - but it's not my thing. The last gym I went to was a Gold's in Silicon Valley. I went at 5 a.m. with the old people and bodybuilders, and it was a cool $15 a month. Very business-like. Come to think of it, if I were single I’d feel differently, but at this point I’m not trying to meet new people at the gym, you know?

AM: What are three must-haves that you take with you to work daily?

JF: I’m not going to count my phone, because that’s a gimmie. I’ve got to have my Anker portable battery, because there’s no way any phone can get me through a full day on a single charge. I always carry my Tascam DR-40 with two XLR mics for podcast recording. And I’ve got a pair of JLab Audio Epic2 Bluetooth earbuds.

AM: What's currently on your playlist?

JF: I’m all over the place. I’m still bumping A Tribe Called Quest’s last album, and I have a mild obsession with Dua Lipa’s New Rules – particularly that spot in the chorus where the rhythm shifts from 3-2 to a standard back beat. X Ambassadors are the most underrated alternative band out there… “Love Songs Drug Songs,” and “Unconsolable” get heavy rotation from me. And of course real hip-hop from The Roots, Mos Def, Nas… I don’t touch the new mumble rap stuff.

AM: What charities/organizations do you support?

JF: We’re longtime supporters of World Vision and Children International, and over the past five years, we’ve stepped up our giving to International Justice Mission. IJM is a pretty phenomenal organization that goes into communities around the world and works to free slaves. Their work includes victims of human trafficking, the fishing industry, brick-making operations... you name it. They work with local law enforcement to not only liberate people, but also bring criminals to justice through the courts.

AM: If you weren't working in your current field, what you be doing?  

JF: I thought about taking a year off after college and trying to make it as a singer/songwriter. I’m glad I didn’t have to resort to that. In high school, I took architecture classes and thought I might do that for a while. Whatever I’d be doing, it would probably have to involve bringing creative concepts to life using technology.

Jon's shoot took place in the Hudson Yards and Hell's Kitchen neighborhoods, which are two hot areas in the city on the west side in midtown. Throughout the shoot, we showcased luxury living at Sky, which is developed by The Moinian Group. We wanted to know more about why this property has had so much buzz due to its location, amenities and more.

ATHLEISURE MAG: What is the concept behind Sky Residences?

THE MOINIAN GROUP: The largest residential tower in the country, Sky debuted in January, 2016. With an abundance of resort-like amenities and services, Sky was designed to provide the ultimate luxury experience for its residents. The 71-story building, which offers studio to two-bedroom homes, sits at the nexus of two thriving neighborhoods – Hell’s Kitchen and Hudson Yards – allowing residents to immerse themselves in best-in-class services while experiencing one of Manhattan’s most vibrant, growing communities.   

AM: Who developed this property?

TMG: Leading NYC developers, The Moinian Group are the development team behind Sky. The Moinian Group is one of the top national real estate entities to develop, own and operate properties across every category including office, hotel, retail, condos and rental apartments. The team's portfolio of 20 million square feet spans across many major cities including New York, Chicago, Dallas and Los Angeles. Bold New York handles the leasing for the building.
 
AM: Who created the interior design?

TMG: The stunning interiors at Sky were designed by celebrated architecture and design firm, Rockwell Group. Founded by award-winning visionary David Rockwell, Rockwell Group was also responsible for spearheading all of the building’s design features.  

AM: What amenities are offered?

TMG: Sky leads by example in luxury residential living, featuring a myriad of world-class amenities including including an outdoor deck with two zero-edge pools; a private park; full-service spa with nail salon; professional-sized basketball court designed by Carmelo Anthony; water club with Turkish hammam; indoor/outdoor yoga spaces; billiards lounge and café; two libraries with fireplaces; a Spot Canine Club; and a 10,000 square foot fitness floor. The building also features world-renowned artwork by Yayoi Kusama, including a larger than life, carved bronze pumpkin in the building’s infinity loop motor court, as well as the two Kusama “Infinity Net” paintings in the building’s David Rockwell - designed lobby. Sky also features Gunther Forg’s Lead Paintings.

AM: What bespoke services are offered?

TMG: Sky offers a 24-hour doorman, valet services, on-site lifestyle concierge service by Luxury Attaché, Spot Canine Club, exclusive events, in-house room service from LifeCafe and a full-service spa with an adjoining nail salon and massage studio.

AM: Tell us about LifeTime Athletic at Sky.

TMG: LifeTime Athletic at Sky - NYC's premier health and fitness club - features an unparalleled array of amenities and services. Residents can enjoy four fitness studios with offerings such as Pilates, Yoga and Cycle in addition to a full range of group fitness classes. The 70,000 square foot space also offers LifeSpa, LifeCafe, expansive indoor lap pool, spacious locker rooms with lavish amenities and towel services. LifeTime provides an ease of access to all residents, allowing them to take an elevator straight into the fitness club and enter through the residence entrance.

AM: Tell us about the neighborhood.

TMG: Sky is positioned right in the heart of Hell’s Kitchen, the home to many of NYC’s famed theaters and award-winning restaurants. Residents are also in close proximity to the iconic Highline and West Chelsea’s renowned art galleries. The booming Hudson Yards District, set just a few blocks from Sky, will soon feature brand new office towers along with more than 100 new luxury shops and restaurants.  

AM: What is next to Sky?

TMG: The retail space next to the Sky residences is curated by the Moinian Group. This past year The Moinian Group created Sky Art, a nonprofit art center founded by Frahm & Frahm and The Moinian Group that featured exhibited work from Swiss artist Ugo Rondinone. The artist's latest collection, I <3 John Giorno, was designed as a tribute to American poet and activist, John Giorno. The location, now named Sky Space, has been transformed into a premier event venue fit with high ceilings and glass curtain walls.  

AM: How can people contact you?

TMG: For more information visit liveatsky.com, email us at hello@liveatsky.com, or call our leasing office at 212.588.0042.

PROPERTY PHOTOS COURTESY | THE MOINIAN GROUP

Read more from the Feb Issue and see Tech Reality Check with Jon Fortt in mag.

COCHON555 2018

Catch up on last year's Cochon555 2017 which we were proud media sponsors of

For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!

We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.

ATHLEISURE MAG: What are some of your favorite things about this competitive event?

CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.

AM: Do you regularly compete in food competitions?

CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.

AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?

CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.

AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?

CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.

AM: Do you have any personal messages about sourcing foods and products responsibly?

CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.

AM: What inspired you to become a chef?

CFG: I like to learn about different cultures through their food.

AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?

CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.

AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?

CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!

But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.

“Our flagship location is made up of several different restaurants. Our famous store front is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie.”

— CHEF FABIAN GALLARDO

AM: What is the difference between the Flagship and the Taquerias?

CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!

AM: What are some of your favorite things to eat and drink personally?

CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.

AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?

CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.

AM: Who are some of the chefs and restaurant that have inspired you?

CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.

AM: How do you give of your time? Do you have charities/philanthropies that you participate in?

CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.

Read more from the Feb Issue and see Cochon555 2018 in mag.

IT'S ALL ABOUT RESOLUTION WITH BILL + GIULIANA RANCIC

When you think about the month of January, it's all about having that clean slate to really get into those activities that will take you to the next level personally, in your career, friends, family and your personal relationship with your significant other. It's about goal setting that we all do, regardless of who we are and what we do.

We sat down with one of our favorite power couples Giuliana and Bill Rancic. We know them from their successful show together that gave us insight into their lives and how they manage running their businesses, their family etc. We know that Bill is an entrepreneur with a number of successful projects under his belt and of course, Giuliana is synonymous with interviewing celebrities on and off the red carpet for E!. Together they are raising their son Duke, involved in an array of businesses that include lifestyle oriented ventures of food, beverage, apparel and more within their portfolio. But just like us, they are looking to optimize their life making key foundational decisions that start with their resolutions, accountability and of course, adding a bit of glamour in all that they do!

ATHLEISURE MAG: How important is it to make resolutions?

BILL RANCIC: I think it’s very important. It’s a way to create a roadmap for what you want in life and where you want that year to take you. If you want to get to the desired destination, you’re never going to get to where you want to and what you want to achieve in 12 months without it.

GIULIANA RANCIC: Bill’s all about the roadmap. And I love that about him. We always say that his .99 solution is a legal pad. He always says that the solution to where you want to be is only
.99.

BR: Well it’s not real until you write it down. 

GR: Well you know, what we love to do is the family resolution – it’s the new resolution. The individual resolutions get broken early as there is a study that says it’s broken by the second week of Feb! But the family resolutions are those that can be written down together and you can help and support one another in terms of sticking to them.

BR: Well that’s what we do so if we’re kind of getting off the path, she pulls me up and if she is, I pull her up. Pretty soon, our son will be able to pull us up, one by each hand!

GR: That’s why you want to set family resolutions.

AM: Tell us about how your family, resolutions and your partnership with Marshalls will allow people to set and keep them as we continue through 2018?

GR: We’re really big fans of Marshalls. You should see me walking through here – I mean everything I’m wearing right now is from here – my shoes too! I love their clothes as they have a lot of high-end products, designer labels at affordable prices, wellness and they’re really focused on family. I don’t know if people really realize how family oriented it is. Everything you need for your family is there. Some store you go to, they have women’s shoes and men’s, but nothing for kids. For us, one of our family resolutions is to carve out a game night. So we do dinner as a family obviously, but what we want to do is to make a dinner and start it from scratch and then play a game. We’re able to do that as we can come here and get our games (I mean I’m talking to you and they’re right there) and then we can get our cooking items here – they have wonderful olive oils, pots and pans. In terms of home they have you covered and they’re very into wellness. They have activewear, foam rollers, fitness gear, even little kid weights.

BR: Our son loves working out with those!

AM: Is Duke a little yogi in training?

GR: No he likes lifting weights!

BR: He loves pumping iron haha. You know that apparatus where you strap yourself in and then go up? He wanted to go in there and do it.

GR: They did it together.

BR: Yes I helped him haha!

GR: In our home gym we have the foam rollers, mats, weights, and things we use at home. He can use them with us as obviously, we don’t take him to the gym with us. It’s fun and he likes to roll on the foam roller and he stretches with daddy on the mat. I buy all my soaps from here, candles, picture frames and I did a lot of them for Christmas as gifts. It’s really a family destination.

AM: What are your resolutions that you are making?

BR: First and foremost, Giuliana and I are going to do dinner at home one night a week with no cell phones allowed. Cook together with our son cooking and having that game night. Making it healthy and that’s the big one – we want to improve the quality of our time together.

GR: Do you know what’s nice about doing it together as a family and having a child involved? The resolution really starts to teach you more than just a resolution, it’s also about keeping it and having that conversation when there are set backs. If we miss a week because of a vacation, we know it’s ok because we can recover and come back from that. These are qualities that he can add into his life.

AM: How can other people adopt this and make themselves accountable?

BR: Well, once again, you have to write it down as it's not real until you do that! It needs to be in places that you see it. For us, I put it on the mirror of the bathroom. So every morning when you’re brushing your teeth, it’s a constant reminder of what you want to do.

GR: Obviously it’s also about having the right products. If one of your resolutions is that you feel like you don’t print out enough pictures (I was actually thinking about this the other day), I
was like, “Bill can we add another thing to the resolution?” We all have a million pictures on our phones and maybe our computers, but do we print any of these out? Where will they end up one day? You want your family and friends to be able to one day open up a book and see these pictures and not have to go looking for your old phones to get them! SO I wanted to make this a resolution to begin printing them out. So every month, I will go online and print a bundle of them out to create photo albums and journaling. So buying a few albums, picture frames, the journal etc – if you buy these items you’ll more likely to follow through. It serves as a great
reminder.

AM: We're in the thick of Awards Season and you looked amazing as you always do – what are you looking forward to?

GR: You know, I love glamour. The red carpet is the time to be glamorous and to wow us! You have to do something different. Red carpets have been around for some time now and have
been popular for the past couple of decades at least. So you've seen a lot of styles and silhouettes.

AM: Absolutely right now, our Style Director is focused on the Grammys as she's styling a few clients for it.

GR: Yes, so you know how it is! I was just trying on my dress for the Grammys the other day and I was like, I want to do something different – should I try a high boot? I never really do that with an evening gown but why not, because it’s about breaking the rules a little bit and changing it up. It’s ok that you’re not “Best Dressed”. I always say that the true fashionista is on the Best Dressed List and The Worst Dressed List as she’s taking chances and not just being safe.

So for me at the Golden Globes, for instance, it wasn’t a traditional hairstyle and I was like, “let’s do a knotted ponytail”. It was just fun. I do 6 big red carpets a year and I’ve done that for 15 years – you do the math, but my point is, I have done a lot of hairstyles to change it up. So resolution, I said I’m going to do something different at each one that is a departure – so I’m hoping to see that also translating to those walking the carpets this season.

BR: It gets you out of your comfort zone and I'm putting it on the list.

AM: So how is it living in Chicago?

BR: I’m from Chicago and I love raising our son there and having four seasons. And the people – it’s something about the Midwest, it’s hard to articulate it. When they see someone that is lost, you stop and say, “hey can help you get to where you’re going?” It’s pretty cool and people have great work ethics. The winters there are great character builders. It’s a great
character builder for mommy!

But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lake front is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.

AM: When are we getting an RPM in NYC?

BR: Hopefully soon!

GR: We’re looking at our next one and we have an announcement coming up soon. But we’re looking at NY, LA, Dallas, Nashville and a few other cities. I’m not from Chicago and am from the East Coast – from Maryland. Even I have embraced Chicago wholeheartedly, and for our son, it was just a deal Bill and I made. We have been married for 10 years, together almost 12 –
that was our deal from day one before we got engaged. We wanted to raise our son in Chicago and it’s been great.

The other day at school, our son was asked what Mommy’s job was and he said, “she’s a singer.” I was like thank you – he has no idea that I am a TV host and a reporter. He just knows that I love to sing and we sing together at home, we have a karaoke machine and microphones. So he doesn’t think that Mommy is on TV interviewing celebrities – he just thinks that I sing. He says, "we sing together and we have a band." It's really cute.

AM: What other projects are you working on that you can share?

BR: We just launched Giuliana Prosecco with our partners Terlato Wines (a luxury wine importer with over 80 global brands). Most importantly trying to be a great dad!

GR: Yes he’s a great husband and a great dad – great friend. We have so much fun together. It’s so important as time is so precious. Bill always says that you have to reverse engineer your life. Start at the end and work your way back. What will you say that you wish you had done more of versus what you would have done less of. You will never say that you wish that you had less time with your family or your kids. You’ll probably never say that you wished that you spent more time at the office for work. We’re really trying to use the past couple of the years and those coming to have a great family foundation and to nurture that.

We’re working on a couple of other things we have the wine, restaurant and I have my clothing line on HSN.

BR: We have a project we’re launching together as well – soon.

We'll have our eye on Giuliana throughout Awards Season as she reports Live from the Red Carpet on E! to see the array of looks for each show and how Giuliana continues to change it up on the carpet as well.

PHOTO COURTESY | PG 108 + 112 Courtesy of E!, PG 110 Photo by Stuart Ramson/Invision for Marshalls/AP Images

Read more from the Jan Issue and see It's All About Resolution with Bill and Giuliana Rancic in mag.

FROM LA WITH LOVE, GIA MANTEGNA

When you grow up in a creative family, you get to try your hand at a number of things to find out what works for you. Gia Mantegna grew up in the industry and has been acting since she was a kid, is a singer and in addition to her roles, can say that she has been able to spend quality time on set as a fellow actor with her dad, Joe Mantegna in the nail-biting series, Criminal Minds.

We sat down with Gia to talk about how she got into acting, what it's like to be on Criminal Minds, playing dramatic characters with a twist, her new show that is available now on CW Seed, what's going on with her music and some of her go to places in LA as well as when she's here in NYC.

ATHLEISURE MAG: When did the acting bug hit you?

GIA MANTEGNA: I started acting at a really young age in school. I think I was about 11 when I started theater and that’s kind of where I got the bug. I had obviously grown up in the business
because my dad is an actor.

AM: We’re huge fans of him!

GM: Yeah, yeah me too! Growing up around that environment and being in that industry it was just something that was second nature to me. And I was like, "when is it my turn?" Being the second born child and always wanting attention, I was known for having this personality and having a need to be heard. The only outlet for that was to sing and to perform - so that’s how it started. Then after doing theater, I started working in film and going to TV and auditioning. It hasn’t stopped yet – knock on wood.

AM: What are some of the roles that you have been in?

GM: My first big gig was a Christmas film called Unaccompanied Minors which was a film directed by Paul Feig. He did Bridesmaids, The Heat, Ghostbusters (Kristen Wiig and Melissa McCarthy) etc. That was my introduction into really working in Hollywood. It was such a great experience working with Paul and the cast. That was a fun role for me and I have done a lot of
spots on TV.

I’m really drawn to the darker roles naturally. I am a positive person, but I love those really weird roles. I did a role on Perception where I played this girl who swallowed knives and it was a strange one, but I loved it. Now comedy is where things are going for me which I also love because it’s harder and comedic timing is hard to do. The dramatic roles come easier to me but
comedy is where I am falling into and where the world is going, it’s nice to laugh a little bit.

AM: How much has your father been an influence on your roles and how has it been also appearing on Criminal Minds with him?

GM: YES oh my gosh. I can’t watch Criminal Minds – I live alone with a cat!

AM: When we travel, it’s always on as a marathon and we get sucked in, but we have to have a buddy and the lights on to watch it!

GM: Oddly enough, I never worked with him on the show. When I first auditioned for the show, I was 17 there was a different actor playing my father and I never had any scenes with him. Then one day, the writers came to me with an idea where my character came back with Aubrey Plaza’s character as they wanted two strong female characters to come back to shake up the
team. Aubrey and I came out to do it and I didn’t have any good dialogue with my dad, but there was this scene where he pointed a gun at me which was really exciting as that is always fun to work with a family member holding a gun in your face. I mean when is that going to happen? Hopefully not. But it was great because I have worked on a number of shows, but Criminal Minds – that cast is such a tight-knit group, they’re a family. They get along and it’s
been running for so long which is a testament to how great it is to be able to step into that show for a few weeks. It was the greatest gig in the world and to be able to hang out with my dad for a bit. The character was fun too as she was psychotic!

AM: Tell us about CW Seed and how we can watch it?

GM: A lot of networks have digital platforms as I think that they are trying to compete with Netflix and things like that. CW Seed (shows you can catch: Riverdale, Original Dynasty) is CW’s answer to that. It’s their digital platform where they create new media and they also run shows that have already been out on the website. You can watch on their website or their app.

Our show, Life After First Failure has myself and Breanne (who plays my best friend on the show), we received the script and we loved that there were two strong female characters
shaking things up – we fell in love with it. We did 3 episodes in Portland and CW Seed ended up breaking it up into 6 episodes - to make it more palatable for the audience.

The way it seems to be going is that it’s all about quick easy content for quick gratification. At first, I was a little disappointed, but it’s the way that things are going now. I like longer episodes, but the younger generation is easily bored and when they’re bored, you lose your audience. But the character was so much fun to play and it was different and new. Honestly, it was one of my favorite people to play.

AM: Is there a second season coming out?

GM: In a perfect world, yes – the hope was that the network would see that there was a strong response to it – but they’re kind of new. So a lot of it has been left to us and social media has really helped in terms of campaigning for the show. We definitely want to come back to do more episodes – right now we’re not sure so we want people to watch and tweet to request more episodes.

AM: We know that you are also a singer can you tell us about how you started that and what your plans are?

GM: I was always singing at a young age. My parents threw me into everything soccer, piano, saxophone etc. Singing stuck with me – my sister and I took lessons at a very young age. Both of my parents have a musical background and it was just one of those things that I always kept in my back pocket, but I was too scared to use and then it got to a point that I really wanted to do a show so I got a producer and a band and we put it together with a show at The Whiskey in LA. It was so great, but there aren’t really any plans as I was starting to work on an album and then acting picked up, but it's always something I go back to. Right now, I record things and sell them to shows and just kind of do it as a hobby.

PHOTO COURTESY | Scott Bonnie

AM: What is the genre?

GM: It ended up being a rock show when I was at The Whiskey. But the song I’m most proud of, ‘I Won’t Wait’ it’s alternative/electronic. It has a cool vibe to it as I’m inspired by Banks and Tove Lo - just I love that electronic ease and fun. But when I get back into singing, I want to do a lot of oldies covers as I listen to a lot of 70s music. I love Top 40, but I’m inspired by that era. I have been listening to a lot of THEM (Van Morrison’s old band) lately and I thought it would be really fun to do a lot of covers of music that my parents grew up with as that's what I listened to growing up.

AM: What is your personal style when you're going out for brunch versus when you're having a night out?

GM: It doesn’t change – it’s always the same – I’m all black everything – it makes doing laundry very easy. I always dress for winter or fall – I wear Doc Martins all the time, I live in them. I love skinny jeans and a baggy sweatshirt on top. I love jewelry which allows me to go a little crazy and I love makeup! My sister and I went to makeup school just for fun and my sister was really into it – she has autism and is really high functioning, but my parents didn’t want her to go alone so I went as her pal and I ended up loving it. I love playing with makeup looks and it taught me what I could do with makeup – so it’s all about the accessories.

AM: How do you take time for yourself in the midst of your busy schedule?

GM: It’s interesting as an actor, you’re your own boss and there is going to be downtime so you’re always trying to stay proactive. I do piano as much as I can to stay with my music.

I do meditate - big meditator. I tried running for 5 mins. - it was horrible, but I really love yoga. There is a huge yoga culture in LA - which I know is everywhere as well. But I have been doing
yoga for so long that I just do it on my own and I just do it in my trailer. Now that I have this amazing cat in my life, I love meditating and doing yoga at home. I don’t do any high impact – I
don’t. I can’t do it because I have this really weird jaw issue which is a severe form of TMJ where I have to get injections in my masseter muscles. So when I do anything high impact the stress goes to my neck and my face and then I have to go to the Chiropractor and it becomes this whole thing. Everything is low impact and easy – I walk a lot and although LA is not a walking town, I live in West Hollywood so I can do that.

AM: What charity/philanthropy do you do?

GM: Because my sister has autism, I have always been involved in that as it has been a big part of my life and to give back to the community. My family and I do not support Autism Speaks as they have paid celebrities to do endorsements which makes sense, but many don't know what they're talking about and funds have gone to the CEOs and very little of the money is going to autism research. More grassroots organizations is where we go and my dad does a lot of work with veterans so anything that involves them and the military, I am all about it. Autism is big for me and there isn’t one that I champion specifically.

PHOTO COURTESY | Marco David

AM: What's on your playlist?

GM: I’ve been listening to a lot of THEM, Van Morrison, Bob Dylan – I went to a concert of his last year and it was so great. I just really love him. Let me grab my phone out. I love Tove Lo and Banks of course. A lot of oldies - OH - Roy Orbison - he's the best for the holidays - I really love his stuff and I have been getting obsessed with Chris Isaak again. OH Tom Jones is my
go to when I'm getting ready, I go to Spotify, put in Tom Jones and listen to everything. It gets crazy and my dad makes fun of me and asks, “why do you listen to my music?” I love it and everything coming out lately now – it’s cool to vibe out to in the background, but I don’t connect with it and it’s not inspirational to me.

AM: When you're in LA, what's 1 place you work out, 1 place you eat at 1 place you shop? What version do you have for that here in NYC?

GM: The answer to most of those questions is home, home, home haha. In NY, I go to McSorley’s Old Ale House - I was just there last night with my mom and my sister. So only in NY
would this take place, we met these two guys where one had just broken up with his wife and one with his girlfriend and they wanted to recreate this picture that they had taken when they were with them at the same bar a few years prior! One ex was blonde and one was brunette and we re-created the picture.

In LA, people are very "don’t talk to me," but in NY it’s so different and they were from Orange County. It was hysterical and the picture was identical and I even arranged everything on the table the same way. McSorley's is my go to.

In LA, I go anywhere although there is this cool Australian bar called The Eveleigh. Serafina just opened in LA so I love that – they’re on Sunset. I work out at home in LA so I just go outside as there is so much hiking you can do and I want to try boxing. For shopping, I am all about ASOS – they have great stuff, affordable and they always have black options. In NY it’s anywhere.
I’m obsessed with shoes, so any shoe store. I love Opening Ceremony and I love Soho in general. Evolution is here and I love them, we have something similar in LA called Necromance, but I haven’t bought anything. Where am I going to put taxidermy squirrels?

My God mom has a store in Toluca Lake near my parents house called Pergolina and she has these beautiful taxidermy animals which she gets from Necromance. Her store is where I get my jewelry and I wear these bracelets all the time. But I’m not a big shopper – I’m an eater – I love to eat. My mom has a restaurant in Burbank called Taste Chicago.

AM: Wait we have heard of Taste Chicago!

GM: I know a lot of people think that it’s my dad’s, but it’s my moms!

AM: Which one is from Chicago?

GM: Both – my whole family is from Chicago and here. We’re here because one of my family members just bought a house in New Jersey. We’re the only ones in LA. We needed to bring Chicago to LA.

AM: So what are we ordering at Taste Chicago?

GM: Chicago dogs, Sicilian Pan Pizza, Deep Dish, Italian Beef, everything – it’s hard core. You don’t go there to get a salad, you go there to work! But I actually prefer NY style pizza haha but I go there for the Italian Beef.

PHOTO COURTESY | Marco David

Read more from the Dec Issue and see From LA with Love, Gia Mantegna in mag.

FROM STORM WITH LOVE

L > R Sandra Lee, John Starks, Steve Schrippa, Hannah Storm and Dan Hicks

We have been fans of Hannah Storm for years as we know her best from her work on ESPN speaking with a number of athletes across various sports, as well as her work with NBC covering Wimbledon, MLB and the Olympics. We were very excited to chat with her about the depth of her career, Brainstormin' Productions, and The Hannah Storm Foundation. We also attended her Charity Waiter Event earlier this month which included a number of her colleagues at her network, athletes, personalities, and industry leaders.

ATHLEISURE MAG: Tell us your journey to becoming a Sports Broadcaster and how you came to ESPN, as well as what shows you've been on with the network.

HANNAH STORM: That is a very very long answer! So, I’ll try to condense it. So growing up, I was the daughter of a sports executive and we moved all around the country. When I went to Notre Dame, I came in there having been in a lot of plays and musicals in high school and was somewhat of a ham as I loved performing. I decided I would channel that into television work and because I had really grown up around sports, I decided to pursue that and that was something that women didn’t really do at that time as a career option. I started off on the radio and began at my local station. We had a little TV station at my time so I interned there for free. I think that internships are so important and I did them at TBS in Atlanta over the summer. When I was in Houston, I did an internship there for experience while I was waitressing for money. 

When I got out of college, of course no one wanted to hire me. It was just uncommon to have a woman in that field. I would have news directors tell me that their audience would not accept a woman or that their sports directors would not work with a woman. One even said that they would hire a woman over their dead body. I got a lot of those kinds of responses. My father actually said that there were a lot of radio stations and TV stations around the country, so I started answering want ads. I actually got hired by a Rock and Roll heavy metal station to be a DJ. I loved the music as well and I thought, “ok I need to get on the air.” It was a great first job in Corpus Christi, TX. I saw another want ad up in Houston and this time, it was a person that was a DJ on the weekends and then they did sports during the week! I thought, “Ah ha! That’s me – that’s my in.”. So I drove up there and waited in the lobby for the program director to leave work one day. I popped up and handed him my tape and resume in person. I got that job and I started working part-time in TV in Houston.  I went to do the Rockets and Astros halftime and pre-game and I kept sending tapes out the whole time across the country. I was literally mailing tapes and resumes out all the time and then I got hired by a station in Charlotte that was a brand new station starting up looking to be different than other stations in the market. They thought, wouldn’t it be wild to hire a woman in sports.

So I was hired there as sort of a “let’s be different” kind of thing and less than a year later, I was hired by CNN. I was the first full-time female sports anchor there. I was in a department of about 75 men. So that was quite the experience there and a great thing was that I met my husband, Dan Hicks. 

Then I went from CNN to NBC. My first assignment was Wimbledon and my second assignment was the Olympics in Barcelona – Dick Ebersol from NBC was a really late night TV watcher and I was on at 2:30am a lot (sometimes 11) and so he saw me quite a bit on the air and thought that I had a lot of potential. So after 3 years at CNN, I went to New York at NBC for 10 years and he gave me unprecedented opportunities that a woman had never had in the business. I hosted Major League Baseball, I hosted the NBA, I hosted Notre Dame football – basically every event NBC had as they had a lot at that time. Then, NBC lost a lot of their sports properties media rights and I had always wanted to do morning news.

Precipitously, they had started a new morning crew at CBS so I was on in the mornings at CBS for 6 years. CBS News had a lot of turn over and that whole morning crew was swept out, and then roughly at about 8 months later, ESPN was getting ready to launch daytime SportsCenter in the morning and you really needed to launch it with someone who had a name and an understanding of the morning show sensibility along with knowing sports. So I went back into sports at ESPN. 

I made a lot of decisions that brought me to various reasons for working where and when I did as this is just the quick version and a lot of it had to do with my children and their schedule. I always worked daytime or in the morning because of my kids. 

Now I have 2 in college and one that has 2 more years in high school. It’s gone by really fast!

AM: As a fan of your work, I like that you wear many hats from being a broadcaster, being an author and being a producer. What is Brainstormin' Productions and what was the catalyst behind creating this company?

HS: Great question. When I left CBS, and before I knew that I was going to ESPN, I had already been through a time at NBC and CBS where they were making broad business decisions for various reasons. None of them had to do with whether I was doing a good job, but it was based on things happening at a company wide basis. I think with my dad being a commissioner at the ABA and having an understanding of how things work with franchises and I have always understood how things along the way that are decided upon that are not personal. 

I wanted something that I had control over. This was important to me to be able to have something of my own and that I could create and do it in my own way and to run. It’s interesting because this was the impetus of what lead me to write my own book and I have always felt that I needed that creative outlet that I had control over and I wouldn’t wake up to find that it was gone.

So Brainstormin’ and my foundation were created when I left CBS and before I got to ESPN. My foundation and my production work were grandfathered into anywhere that I went. We started it out of my daughter’s tiny bedroom, we kicked her out of her room, and it was perfect for me as it was my first office. She slept in her sister’s bedroom and I was able to work in this closet and then it grew into my basement and now I have a cottage that we work out of which is awesome. 

We got our first big break when I was being introduced at the UpFronts to ESPN and as I was watching them do the presentation about the original 30 For 30 series. I thought that I could do that and wanted to do that! I introduced myself at ESPN to the person running 30 For 30. I asked if they had any slots left and he said he had two. 

I asked if there was anything that they didn’t have that they were desperate for. To me, this is something that I learned from my really good friend Nicholas Sparks (Bestselling Author of novels The Notebook, A Walk to Remember) which is to find out what the needs are and to fulfill those. He said that they did not have a women’s film nor a tennis film. My thoughts went to Chris Evert and Chris and Martina [Navratilova]. I ended up producing my first film Peabody Award winning 30 For 30 which was awesome and a great experience. I did several films: 9 For 9, SEC Stories, shorts, full length, etc. My first film which comes up on a different network, Epix, debuts on Nov 8th – Danica. I’m very proud of it as my films tend to be inspirational and aspirational whether they are about men or women. My last film was about Shaq and his coach Dale Brown at LSU – a relationship between two men. I’m already in discussion about more films and content across the board. It’s exciting to get into these conversations. Now that I have had a little bit of time to devote time to this it’s been a lot of fun.  

AM: What is the process behind deciding which projects are greenlit or are a fit to being included within Brainstormin' Productions?

HS: There are definitely things that I know are good stories. I pitch those up to whatever entity that I think would be a great fit. It’s the same formula I have used all along – what do you need, what are you looking for – what are you missing? What fits your sensibilities and I take the myriad of ideas I have and take them in. That makes it a great fit. I have a varied team of people that I work with and I pair various producers and editors. It’s about pairing people that are right for the project and its ongoing team building. Just putting together groups of people and projects is fun as you’re running a project, working with a network and you’re creating the whole time and always thinking about it.  Sometimes you work on something and realize that that isn’t what you want to do and you don’t want to do things unless they’re going to be good!

AM: Tell us about the Hannah Storm Foundation and why this organization is so important to you.

HS: Yes! It’s been great! I was born with a port wine stain on my left eye area and it looked like I had a black eye, and I still do when you don’t see me with makeup on. People will ask what happened to my face etc. Growing up, my parents tried all kinds of surgeries – the cold laser surgery wasn’t available then. All different methods of surgeries growing up and it was a lot – they really tried to make it look better. Now the surgeries and technologies are available, but they are not covered by insurance and is prohibitive. Kids really need 10-12 surgeries, and many are severely disfigured. We’re able to fund those surgeries with one of the best surgeons in the world and one of the inventors of the laser, a South African doctor Dr. Milton Waner, who is at the top of his field and is known worldwide. We’re able to do the surgeries in conjunction with him and it’s a specific charity, but it is very close to my heart. 

The other mission of this charity is to fund a journalist internship at my alma mater, Notre Dame. It allows students to work on a practical level by writing for our alumni publication so that when they get out of college they have online and print content. Now we’re going more into visual, but when they get out they have published work when they leave college.

AM: We're excited to attend this year's Celebrity Waiter Event which is one of your foundation's events. Why did you come up with this format for this charity event, and since you have done this for a number of years, how do you decide which Celebrity Waiters will participate and are there those that do so at each of these events?

HS: Actually, Larry Fitzgerald of the Arizona Cardinals kind of gave me that idea. I saw that he was doing an event in Phoenix at Morton’s and I thought what a fun concept. He got his teammates to wait tables and I thought that was really neat and we partnered with Morton’s for our first event. I asked how the Phoenix event worked and whether he thought it would be a good idea for me to do and he said to go for it. It was crazy. 

My celebrity waiters will eat and drink as much as the patrons and they have been hilarious. Mike Ditka enjoyed eating mash potatoes out of the center of the table which is one of my favorite memories from a previous event. It was hysterical and people love it. It’s just a fun and different experience and people don’t really do that. People get a kick out of it and my waiters have fun and it’s like – I’m not stuffy and I want it to be a party. 

We do a live auction and this year we’re being honored by All Sports United. It’s just really amazing and very celebratory and we’re coming together to do good. It’s a different and needed cause and we’re a global charity that people reach out from all over. We always identify a special child who will need something immediately and we have a fund in need that focuses on them. 

One year, we had a child that had something wrong with his eye and he needed immediate surgery and we set aside portions of the auction within the “funds in need” to take care of this critical surgery. A charity event impacts a number of lives and it doesn’t matter the number – just the act of doing it and that’s why we’re on this earth. We have to impact individuals and it costs a lot of money to take care of one child but we have to help – we’re their only hope! 

It’s been very gratifying and many of these children and families I may never meet! Some I have and it’s important that we know the doctor that is doing it and we are very much so on top of each case and what is taking place from the treatment plan. It helps to have such an acclaimed doctor that is a part of this as I think he is the most interesting man in the world!

AM: You’re doing so many good things and it’s amazing that you’re able to get them done! 

HS: Well I don’t know how either! It’s so busy around here – that’s all I have to say! I have an incredible business partner, Carmen Belmont. We met when our kids were in pre-school and we’re still together to this day. She believes in me and everything we have going on. I am super creative with a ton of connections. She is super practical, she line produces, she does the books – she’s over at the hospitals. She’s the nuts and bolts of what we do.

AM: We know that you are married to NBC Broadcaster, Dan Hicks. How do you balance your time when you both may me be traveling to cover similar stories such as the Olympics or when you have schedules that cause you to be apart - how do you ensure your connection?

HS: The cool thing is that he is around during the week. So that’s nice. He is here now eating lunch and we’re able to go to my daughter’s field hockey games, we can have lunch together, we have dinner when we’re both home as I love to cook. I love that time right before dinner when I’m cooking and I have a glass of wine or scotch! 

Golf is essentially on the weekends so we can hang out during the week. Right now, golf is on a hiatus so that's  nice for a couple of weeks. Then obviously we do a lot of events – so I just got back from Chicago interviewing the Mannings for a corporate event. It’s funny, there is a lot more travel now than before. Whether I’m doing corporate events, filming or doing things for ESPN – there’s travel. It’s about balancing that out while having a daughter at home and it’s about being cognizant of that. Sometimes, you just have to do it and it sucks but it’s the reality of what we do. I mean, I suppose if we were actors we’d be shooting and doing the same thing. We’re home for spurts and then we also travel quite a bit!

Read more in the Oct Issue and see From Storm with Love in mag.

COCHON555

We Chatted with Chef Chris Szyjka as he had recently joined to participate in legendary cooking classic, Cochon555. 

When we entered Cochon555, New Porc City 2017, we were instantly swept away into fierce competition for whole pig cooking. Brooklyn, New York marked the first stop for this multi-city battle, where the ultimate champions will be crowned in the Grand Cochon in Chicago later this year. 

Cochon555 is an intense event for top chefs to celebrate heritage pigs one bite at a time. Created in 2008 as a response for a lack of educating of heritage breed pigs, this ‘nose-to-tail’ competition is dedicated to supporting family farmers and educate chefs and diners about the agricultural importance of utilizing Old-World livestock. Mom and Pop, farm-to-table, BBQ and Michelin Star restaurants are all worked with and share one core value: they source products responsibly. 

The Sunday afternoon event was an epic culinary experience featuring heritage breed pork dishes of all kinds with chef-crafted tastings, along with 40+ types of boutique wines, craft cocktails and artisanal brews. On its eighth year, the Cochon555 US Tour is aligned with modern day good food movement – notable chefs, barrier breaking women and men, artist-like butchers, spirited bartenders and brazen pastry talent. Together the ticketed educational event showcases are enjoyed and shared, building a space for safer, honest food. A portion of all sales benefit The Piggy Bank Charity, helps family farmers with a foundation to gift heritage breed pigs in exchange for business plans. It supports existing farmers requiring genetics to diversify bloodlines or rebuild herds as a result of disease or natural disaster.

The inaugural NYC event, New Porc City featured five chef entrants: Chris Szyjka, Chefs Club By Food & Wine (Heritage Foods USA Old Spot pig); Nicole Gajadhar, Saxon & Parole (with Spring House Farm Large Black pig); Ryan Bartlow, Quality Eats (with Dogpatch Farm Mulefoot pig); Greg Baxtrom, Olmsted (with Autumn's Harvest Farms Berkshire pig); Aaron Hoskins, Birds & Bubbles (with The Piggery Mulesoft pig). Indeed, Chef Chris rendered valiant efforts. Chef Nicole from Saxon and Parole took the NYC prize and moved closer to victory. Each made narratives and tasty preparations that enticed and captured our senses. 

In our upcoming feature, see Chef Chris preparing the final touches to his menu. Chef Nicole Gajadhar’s full menu and winning feast (with piggy banks, festive carnival tents, flying cotton candy pigs bearing her name and all). Also we have a glimpse of Chef Ryan Bartlow with ‘Quality Cochon’ coat, bringing out a full deli-style creation in all of its glory. We have a moment from the Punch Kings challenge, where Bryan Schneider, from Quality Eats dropped inherently award-winning cocktails, served in shiny gold trophies and find Kool Keith enjoying judging festivities. We see the Somm Smackdown and winner Nicole Hakli from ACME taking the win and DJ Lord from Public Enemy scratching some beats on the 1's and 2's. Our set ends with a dramatic frame of a whole heritage pig being artfully butchered and auctioned for charitable causes by Erika Nakamura and Jocelyn Guest from White Gold Butchers, and a nod toward Williamsburg’s Weylin Hall glorious ceiling, constantly delighting us all evening. 

Read more from the Feb issue as well as the full Cochon555 in mag feature.
 

ATHLEISURE LIST | CROSSTOWN FITNESS CHICAGO

CrossTown Fitness is a group exercise studio that focuses on 50min scalable total body interval classes as well as 1 on 1 personal training with the industry's leading professionals. It's called CrossTown because of its multiple locations where clients can train at these facilities with their membership.

The founding location is in the West Loop on Madison Street between Halsted and Racine--1031 W Madison to be exact. A second location is located two blocks east of Wrigley Field at 3600 N Halsted St. They are currently scouting for their third location.

At CTF, there are full bathrooms with showers, towel service, toiletries, and hair care products provided by Solo Salon in the West Loop.  The front café is called the Daily Feed which has protein smoothies that make for a quick meal replacement after class. Also, there are protein shakes, protein bars, and other nutritional snacks available.

CTF offers hand-selected apparel and works within the company towards creative and comfortable clothing and designs. They carry everything from tanks and tees to winter hats and onesies for CTF babies as well as their branded apparel.

CTF specializes in High Intensity Interval Training which is showcased in Total Body classes. It's a  focus on attainable and challenging functional fitness. Total Body classes are 50/50 cardio and strength. There are also Total Body Strength classes which take out the pure cardio and focus on strength training and heavier lifting. Total Body Mobility is a mix of yoga recovery and stretching and Total Body Excursion Run includes 3-4 miles of outdoor running with bodyweight exercises.

The Winter Games Fitness Challenge is a competition that starts in January. This gives members the opportunity to show off their strength and athleticism that they developed throughout their time with CTF. In order to qualify for this competition, all members will have to demonstrate outstanding strength, power, endurance, and agility. Competitors will have to successfully complete and exceed the workouts and tests created by CTF trainers.  Those who make it through the qualifying and semifinal rounds will move on to the finals where the top male and female competitor will be chosen. 

| QUALIFIERS Jan. All Day 1, 6, 11, 16, 21, 26 & 31 | SEMIFINALS Feb. 4th 6:30am 2017 | CHAMPIONSHIP Feb.  18th 6:30am  |

CROSSTOWN FITNESS

1031 W Madison Chicago, IL 60607
3600 N Halsted Chicago, IL 60613

PHOTOGRAPHY CREDITS | Crosstown Fitness Chicago