BINGELY BOOKS

108 ASIAN COOKIES: NOT TOO SWEET TREATS FROM A THIRD-CULTURE KITCHEN

Voracious

Kat Lieu

We love taking a moment for ourselves and enjoying a great cookie! In 108 Asian Cookies: Not Too Sweet Treats From A Third-Culture Kitchen, we learn about cookies enjoyed by Kat Lieu, a Canadian-born Vietnamese Chinese American who loves flavors such as taro and black sesame. This baker created this cookbook to showcase the rich tapestry of Asian culture and ingredients. You will find classics as well as completely new recipes!

We’re looking forward to making Spicy Chai Cookies, Mochi Brownies, and Amaretti Cookies with pandan and pistachios. We’re sure that you will enjoy finding out more about the cookies in this cookbook whether it’s for personal enjoyment or to gift friends, family, co-workers, and more.

ROBERTO BOLLE: DANCE & FASHION

Rizzoli

Roberto Bolle

Italian, Roberto Bolle is known as the dancing Greek sculpture who has a perfect physique as well as great artistry. Throughout this book, we see him through the lens of noted photographers Bruce Weber, Annie Leibovitz, Fabrizio Ferri, Douglas Kirkland, Gian Paolo Barbieri, Giovanni Gastel, and Mario Testino to name a few.

In his own words (as well as friends and fans around the world), he shares his noted career that has taken place across international stages. This story covers performances, culture, fashion, and beyond. As a ballet dancer, he helmed enthusiastic crowds which made him a star that appeared in numerous fashion and style magazines, as well as advertising campaigns that brought his perfectly trained body to the cause of couture. Roberto Bolle: Dance & Fashion shares his story as well as his impact.

THE CURIOUS BARTENDER’S AGAVE SAFARI: DISCOVERING AND APPRECIATING MEXICO’S TEQUILAS, MEZCALS & MORE

Ryland, Peters & Small

Tristan Stephenson

Agave based spirits are always welcome in our cocktails! In The Curious Bartender’s Agave Safari: Discovering and Appreciating Mexico’s Tequilas, Mezcals & More, this book has insights from master mixologist, entrepreneur, award-winning bar owner, and bestselling author, Tristan Stephenson.

Tristan shares his journey through 6 Mexican states and into the heartlands of agave spirits production to discover the spirit of Mexico in every sense.

His exploration is physical, geographical, historical, cultural and a spiritual one. His travels take us to various producers who tell their stories and share their philosophies. You’ll also find out about the Mexican spirit: its food, cocktails, music, and geography.

You’ll also enjoy recipes for Tristan’s pick of the finest agave spirit drinks there are, including the legendary Margarita, Paloma, and Batida as well as modern classics Tommy’s Margarita, and Tinglet.

Read the NOV ISSUE #119 of Athleisure Mag and see BINGELY BOOKS in mag.

TASTE OF TENNIS 25 PRE-COVERAGE

Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!

ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?

PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.

We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.

AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?

PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.

Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.

After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!

AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?

PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.

Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.

AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?

PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.

Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.

In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.

AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?

PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.

AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?

PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.

AM: Who will be the host this year?

PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.

AM: There are 2 ticket packages to choose from. Tell us about them!

PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.

We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.

AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?

PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.

With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time

AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?

PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!

IG @tasteoftennis

@ayssports

PHOTOGRAPHY CREDITS | Max Molina

After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.

ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.

AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.

AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?

ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.

AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?

ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.

AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.

ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.

AM: If we are coming in for Lunch, what should we enjoy?

ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.

Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.

AM: For dinner, what are 3 appetizers that we should consider?

ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.

AM: What are 3 main dishes that we should have in mind when we're coming in with friends and family?

ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.

AM: What are 3 desserts that would be perfect to end the night with?

ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.

AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?

ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.

AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.

ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.

AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?

ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.

AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?

ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.

AM: What can guests expect this year from Taste of Tennis at Aqua?

ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.

AM: What are you looking forward to as we get closer to this event?

ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.

IG @aquanewyork

PHOTOGRAPHY COURTESY | Aqua

If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.

Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.

BINGELY BOOKS

COCKTAILS OF THE MOVIES: AN ILLUSTRATED GUIDE TO CINEMATIC MIXOLOGY NEW EXPANDED EDITION

Prestel

Will Francis + Stacey Marsh

Cocktails of the Movies shares 72 recipes that take your through Hollywood's epic pictures such as Marilyn's Manhattan from Some Like it Hot or The Dude's White Russian in The Big Lebowski.

Each recipe has an illustration, the method, the drink's history as well as a summary of the scene that it appears.

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GOLD DIGGERS

Penguin Press

Sanjena Sathian

As we look at how we interact with one another and how harmful perceptions can be, Gold Diggers focuses on the model minority myth and its intersectionality in immingrant identity, community and the other side of ambition.

We meet Neil Narayan, a second generation teenager during the Bush-era in an Atlanta suburb who has yet to find his way. He feels the pressure of the expectations that his family as well as his Asian American community has of him. He tries to go after the kind of success that he knows his family want for him; however, he's more interested in Anita Dayal who lives in his neighborhood.

He learns that she is in possession of a storied alchemical potion derived from stolen gold. This "lemonade" has the ability to obtain the ambition of the gold's original owner. He realizes that this could be his chance. His effort to achieve this results in tragedy for his community. Years later, he resides in the Bay Area and still feels the weight of expectations outside of himself by his community. He believes that he may need to take the lemonade one more time regardless of the cost.

MEZCAL + TEQUILA COCKTAILS: MIXED DRINKS FOR THE GOLDEN AGE OF AGAVE

Ten Speed Press

Robert Simonson

It's well known that Mezcal and Tequila are embraced as a better for you spirit in your cocktails. Mezcal + Tequila Cocktails shares recipes that are a twist on the classics such as Mezcal Mule and Oaxaca Old Fashioned. It also shares new options such as Naked and Famous or Smoke and Ice. This book tells you how to integrate it into a classic cocktail formula while allowing the essence of the spirit to shine on its own! Enthusiasts of these spirits will be able to showcase their creativity and gain a better understanding of these agave cocktails.

Read the Apr Issue #64 of Athleisure Mag and see Bingely Books in mag.

HOLA MEZQUILA

Sammy Hagar has a wide range of achievements from being a member of Van Halen (as well as a number of other bands), a Rock and Roll Hall of Fame inductee, an advisor on The Voice and
having one of the most successful tequilas - Cabo Wabo.

It was a dinner out in Cabo San Lucas with his fellow The Voice co-star and friend, Maroon 5's Adam Levine and Jack Daniels (no relation to the whiskey brand, but he is the Co-Founder of Wilson Daniels a wine and spirits marketing company that at one time distributed Cabo Wabo prior to its sale to Gruppo Campari). Upon enjoying various tequilas, the restaurant owner suggested they try a mezcal (the younger Mexican cousin to tequila). The group found it to be too smoky; however, when they paired it with a tequila, a lightbulb moment took place which resulted in over 2 years of development and this produced the world's first Mezquila! Santo
Mezquila is a premium blend of two distillates 100% Blue Agave (tequila) and Espadin Agave (which produces Mezcal) - an entirely new spirit category was born.

"When Adam and I started tasting the different blends, I knew we had something special that people would love. It was only right to get the team back together and share Santo with the world," states Hagar. This "spirit band" that was united included those that were involved with the creation of Cabo Wabo.

As we noted earlier this year, Mezcal has definitely been an upcoming trend within the wellness industry in 2017. Levine describes Santo as a spirit, "that has a smooth, full agave, rich tequila flavor with a touch of smoky-sweetness that you can only find with Mezcal." This balance makes it perfect for sipping.

Read more from the May Issue and see Hola Mezquila in mag

WELLNESS MIND BODY SOUL TRENDS 2017

The Wellness space continues to change with innovations, its players, and new findings. With so many offerings out there, you want to enjoy what you've been using and doing but it's also nice to check out what is the upcoming trend. We took some time to talk with mindbodygreen's Founder and CEO Jason Wachob about how he came into the space, his company and their Annual Wellness Trend Report 2017 (as seen recently on Dr. Oz). Following this interview, we talked with some of the people and brands that he highlighted to share with you as we head into 2017 with this new knowledge.

ATHLEISURE MAG: Can you tell us about your background and what led you to creating MindBodyGreen?

JASON WACHOB: I am 42, I played basketball at Columbia a long time ago and became an equities trader. This was the 90’s, there were no startups. I always joke that people did one of these three things when you graduated, if you had really good grades and wanted to help people, you became a doctor or you went to law school and if you were looking to increase your wealth, you went to Wall Street – which is what I did. I quickly found that money did not buy happiness as 9/11 happened – I was a block away when it happened. I left and became an entrepreneur. I worked at a few startups that didn’t work and I found myself flying 150K miles domestically in one year. 

An old basketball injury compounded with stress (I’m 6’7” in a coach seat)  - I had 2 discs pressing on my sciatic nerve – my right leg was like a lightening rod with excruciating pain. I went to the doctor and he said that I needed back surgery and I got a second opinion and he said the same thing. Then as an afterthought he said, “maybe yoga could help.” I started doing yoga and saw things differently by changing my sleep, environment, and nutrition. It was a big part of it and I was completely healed and never had to do surgery. I was like “holy cow” there are so many people that have things wrong  and are looking to heal, lose weight, and change. There are so many ways to do this from spiritual, nutritionally, and physically – it’s all connected. So I decided to launch the site, MindBodyGreen – one word in ’09.

AM: What can readers who are first time visitors expect to get when they come to your site?

JW: I think that they will find something good for them wherever they are at in their life. I talk about those pillars: mental, physical, spiritual, emotional and environmental. Wherever you are, no matter your age, fit, whatever is going on – you will find something that resonates and inspires you to live your best life and to provide you with the content and inspiration to do so.

AM: What led you to creating the Wellness Trend Report? How many years has this been out, how do you go about finding the data and ultimately choosing what is on this list?

JW: I think we have been doing it for 5 or 6 years! It just started to become apparent that we would see things before they happened and it is a blend of art and science – looking at the data of what is trending and what people are reading combined with all the entrepreneurs that come through our office. We sometimes get the first look 6 months to a year before they come out and we have 10M readers and 5K contributors that are tapped into what is going on. This tells us what’s going to happen before it happens. 

AM: Of the items that you were able to uncover, what are some of the standout trends for 2017 that stuck out to you? 

JW: I think on one hand, it’s sort of interesting that sobriety is a trend and that the other one is alcohol is as well.

AM: We were struck by that too!

JW: It’s super interesting, on one hand people are not drinking and on the other hand there is this liquor which a lot of people in terms of health benefits think it’s bad. But this plant based liquor which is gluten free and has a spiritual element to it – which allows it to trend the other way. To me, it’s very interesting

AM: I liked in reading your report, that you included Daybreaker, which I have attended a few this year as I am also the Fashion Editor of DJ Mag. The first time that I went, I didn’t know what it was and couldn’t believe that attendees get up to attend a 7am party which includes dancing, yoga, etc and there is no alcohol there – it’s a wellness party – this is definitely in the trend for sobriety.

JW: Yup! It speaks to this idea that there isn’t a one size fits all for people. For some people sobriety works and for others it doesn’t.

AM: Do you feel that these trends are more apt to be seen in cities like here in NYC, LA, and Miami or that they do roll out to other cities that aren’t on the coasts?

JW: I think it tends to start on the coast, but what I have seen lately is that things are picking up in the middle of the country pretty fast. Like Atlanta is one of our fastest growing cities in terms of our audience. So I think that things start here but because wellness is seeping into the mainstream in a really big way – we talk about this in trend 11, you have some pretty big brands like Target, IHG (hotel group), and Whole Foods. The fact that you have some pretty big brands making this accessible in terms of price point, they are changing the landscape where 15 years ago this would have been exclusive to LA, San Francisco, Boulder, NYC. Things that start here but they spread pretty fast.

AM: What are the trends that you felt would be on this list but didn’t make it or do you feel that everything did make it?

JW: I think that everything we thought would be on here did make it on here. We look at a lot of stuff and we felt really good about everything that was on here.

AM: Who are some of your favorite contributors on your site in general and how do you go about selecting them?

JW: You know, I think it’s like picking your favorite child, we have so many – we have feature contributors. Anyone can be a contributor. If you’re a celebrity, a doctor or a wellness enthusiast – it’s very much so a democracy. It comes down to whether you’re sharing something that’s quality content. We don’t publish everything that we receive and we turn down way more then what we publish. To me, I don’t necessarily have any favorites as I love a number of our celebrities, doctors and enthusiasts. We love all of them but they all have unique perspectives which are equally important.

AM: What trends that are on the list are you looking to adopt into your routine now?

JW: Good question! Well, the women only spaces would not be for me as they wouldn’t allow me in. The personalized nutrition one is something that I want to try out for sure. That is interesting to me and purports my belief that there is no one size fits all aspect to wellness or to life in general. To have this amazing new science to validate that is something that I am going to test this year. Nutrition is very exciting and it really shows the future of this movement that merges east and west as there is real science saying this is why you need to eat Brussel Sprouts or on the flipside that it could be terrible for you.

AM: This is also true. In the last year alone, we have learned that there are a number of workouts, and foods that you thought were good for you and you find out that they’re not. There are so many interesting trends that are highlighted for 2017 that MBG has pointed out which you can see in the full Annual Wellness Trends Report. 

We went through the Annual Wellness Trend Report and reached out to a few movers in these categories to find out more about what they are doing and why we should be aware of it. 

MINDBODYGREEN ANNUAL WELLNESS TREND REPORT 2017

1. Personalized Nutrition
2. The Age of Fashion Minimalism
3. The Sobriety Movement
4. Wellness Is More Than Yoga & Meditation: It's A Sensory Experience
5. Ugly Greens Take The Spotlight As Restaurateurs & Brands Take Steps To Fight Food Waste
6. Mezcal Moves To The Top Of The Cocktail Menu
7. Communal Gathering And Women-Only Social Spaces Are The New Wave In Wellness
8. See Ya, Acai: Medicinal Mushrooms Are The New Superfood Staple
9. Infrared Saunas Are The Trendy New Spa Treatment
10. Affordable, Accessible Wellness Is Starting To Go Mainstream
11. The Ketogenic Diet Becomes The Diet Everyone's Talking About

AM: mbg listed Mezcal in its Annual Wellness Trend Report as a cocktail that is moving to the top of the cocktail menu. Tell us how you decided to embark on this particular business and what is your background in this space which ultimately created GEM&BOLT?

GEM&BOLT: We (Elliott and Adrina, co-founders) are both artists that grew up together in a bohemian outpost in the mountains of Virginia. For many years, we collaborated together as artists which eventually took form as a speakeasy in the Bay Area, which we called GEM&BOLT. We served mezcal infused with various superherbs which people loved! When we started serving mezcal with Damiana, we were amazed by the dynamic of the two together. It had perfect synergy. Our growing interest in Mezcal led us to Oaxaca to explore the origin of Mezcal and it's surrounding culture. Everything about Oaxaca stole our hearts immediately. Within two months, we closed down our California project and re-located the GEM&BOLT speakeasy to Oaxaca where we began hosting similar music and arts events. Little by little, we immersed ourselves in the world of mezcal. One day we chanced upon the origin myth of mezcal, which speaks of a lightning bolt striking the heart (gem) of the agave, roasting & fermenting it's sugars into what became known as mezcal. The serendipity prompted us to embark on a brand of our own. The whole process and growth has been very organic.

AM: How is Gem & Bolt differentiated from other alcohol offerings in the beverage space? 

GB: GEM&BOLT mezcal is distilled with Damiana, a lovely herb that brings a subtle botanical element to the mezcal. Damiana is mythically believed to elevate and enhance... People call it a heart-opener. 

AM: What are the benefits of Mezcal and why did you focus on this as opposed to tequila? 

GB: There was never a question in my mind between mezcal and tequila as we walked down this path. Mezcal called us for it's spiritedness, it's honesty as a product. It's hand-made, with patience, integrity and intention. From the first sip to waking up the next day, you feel the cleanness of mezcal in every respect.

AM: Why is Mezcal slated to trend for 2017 in the area of wellness? 

GB: By nature, as an artesanal product, mezcal is very clean and free of additives. In the same way people seek clean, high-quality food, there's a growing interest in high-quality small-batch craft spirits. For me, it goes hand-in-hand with the slow-food, farm-to-table movement. People want to know where their products come from and the story behind them.

AM: Womens-only spaces are a trend highlighted in the Annual Wellness Report. Can you tell us about your backgrounds and what led you to entering this space?

MELISSA WONG: When Sandra and I met, we were introduced because we both had our own organizations for women. She ran GIRL PARTY events, focusing on a range of topics like body + sex positivity, entrepreneurship, skill building workshops and I ran Up Speak, a peer mentorship groups for women. We met at the beginning of this year and after learning that we both believed in the power of in person gatherings, we decided to embark on a one month pop up. Eventually that month snowballed into a year-long lease after a space presented itself and we realized we wanted to grow a community beyond a months time. We each have a background in hospitality and events and had similar office based experience in tech and advertising, so we were easily able to speak the same language and get on the same page for this project. 

AM: What is New Women Space?

MW: New Women Space is a project cultivation and community event space, placing the ambitions of women of all experiences at its center. We believe that through conscious event design and warm hospitality that we can help create a supportive space for women to connect with each other and grow their projects. We operate from the standpoint that women have not had equal access to resources like space, mentorship, and encouragement. We aim to help create a positive environment for women to realize all they are capable of.

AM: What are the benefits of being a member of NWS and why would one be in this space as opposed to other options of this nature? 

MW: We don't currently offer membership at New Women Space. We wanted our programming to be accessible and inviting and didn't want to create any sort of in-group feeling at the space. We hope that women would be attracted to New Women Space based on our diverse programming, our approachability, attention to intersectionality, and opportunities to interact with other women in an intimate setting that feels more like a home away from home where you can instantly get comfortable and feel at ease. 

AM: What community and interests does NWS serve and will you expand?

MW: We serve women who wish to learn and connect with other women, who believe that through collective conversation and action that we can create a more welcoming and empowering reality. We offer programming that will nourish your head, heart and spirit - from professional development to wellness classes, accountability programs that help women make progress in their work to carefree nights like our all women's comedy night. 

We don't have any plans for expanding to an additional space just yet. We want to ensure that we grow with intention and thought and tend to the space and community we are seeing evolve everyday.

AM: What requirements are involved to be a member at NWS and what amenities and services do you provide?

MW: We don't have any requirements to host an event at New Women Space. We entertain all kinds of ideas and ensure that each woman who submits an idea for a workshop or event receives support and attention to see how best we can accommodate them in the space. 

Our ground floor is bright and open and steadily growing a plant collection. Our basement floor is cozy and intimate, ideal for hosting wellness classes or performance based events. We have seen time and time again how the energy and ideas of the women that come through our doors fill up the space and make it come alive without the need for any fancy amenities.  

AM: Why is this a community slated to trend for 2017? 

MW: We didn't open New Women Space because we foresaw a trend or wanted to jump on any bandwagon. Yet, since we opened a few months ago we've already been included in several articles that address a growing number of spaces dedicated to women. It is clear that there are other women in the NYC area and across the country who have made supporting women their mission. 

We heard from many women after the election results that they were so grateful that we existed. I think it's an important time for women to feel that someone is looking out for them, carving out safe space for them, and trying to create opportunities for them. We're honored to be a part of any movement that aims to do just that.

AM: We're always looking to up our game when it comes to our beauty treatments and are intrigued about your backgrounds and how you came to embark on this particular spa treatment which is in this year's Annual Wellness Trend Report in MBG?

HIGHERDOSE: Lauren and Katie met almost two years ago through a mutual friend.  Lauren had just left a startup called Aloha and was inspired to bring infrared to health/fitness based on what she learned from doctors/health experts while working there. Part of her job was to seek out health trends, but no product on the market made her feel the way the infrared sauna did. Once she researched the benefits of infrared for an article she was writing. She knew it was going to be the next big thing in the space.

Katie had recently left an executive role at Tough Mudder and was consulting for a detox center.  Lauren told Katie her idea, so Katie tried the infrared sauna, and was immediately "hooked" and gung-ho to launch the company with Lauren. Their backgrounds are very complimentary (Lauren as a nutritionist/health coach; Katie as a financier/entrepreneur), so they make a great team.  

The girls started off by installing infrared heating systems in yoga studios (which was Lauren's original vision).  Along the way, they were convinced New York needed a spa dedicated to infrared saunas since 1) they're in love with the product, 2) New Yorkers are so stressed and need to chill, and 3) because these types of places are doing well on the West Coast.  

AM: What is and the purpose behind HigherDOSE?

HD: HigherDOSE is a lifestyle brand that aims to change the way people think about health & wellness. Instead of focusing on achieving a certain or mile time, we focus on ways to get high naturally (especially through infrared and other next level therapies).  In fact, DOSE stands for Dopamine, Oxytocin, Serotonin, and Endorphins, which are your four main happy chemicals.  We promote a lifestyle centered around healthy ways to up your DOSE.  We believe this captures the zeitgeist of our generation, as millennials are investing more in their own personal happiness vs. short lived highs of the past....

AM: What are the benefits of this treatment as opposed to a traditional sauna?

HD: Infrared heat is very gentle. The experience is similar to lying in the sun on a warm day and feeling the heat radiate to the core of your body. Unlike traditional (hot rock or steam) saunas--which operate at well in excess of 200°F--infrared heat has the benefit of being effective at a more comfortable operating temperature of 100°-150°F.

Traditional saunas heat the air vs. the body directly which can make the experience unbearably hot and difficult to breathe. Because infrared heat penetrates human tissue vs. simply heating the surface of the skin, infrared saunas are seven times more effective than traditional saunas at detoxifying the body. By raising the body's core temperature, infrared saunas can produce a sweat composed of 20% toxins vs. only 3% toxins with a traditional sauna.

AM: Do the four colors of lights provide specific benefits to those who use this service?

HD: There are actually many colours in our chromotherapy and each colour works on mood, chakara's and different alignments within the body. LED light's are super powerful and are used to grow healthy cells in plants and does the same for humans.

In a nutshell - Red is energizing, Blue is calming, Yellow is awakening, Orange is galvanizing, Green is healing and promotes creativity and Violet promotes spirituality. 

AM: What role does music play in this treatment?

HD: We love music!  Who doesn't really?  The reason is listening to music, and even the anticipation of listening to music, releases dopamine in your brain (the pleasure/reward happy chemical which is also released through food and sex).  Our saunas are equipped with soundsystems so clients can play their favorite music and get the dopamine flowing (which is what our brand is all about).  We also make sure to play cool, vibe-y, burning man style DJ sets in our lounge to get you feeling good before and after the treatment.  

AM: Why is this considered a natural high?

HD: Because it's designed to up your DOSE!  You release DOSE in every session, for example - Music and knowing you're doing something good for yourself releases Dopamine, enjoying the sauna with a friend, lover, or colleague releases Oxytocin.... even if you go alone and take the time to appreciate your body (or even admire your sauna selfies), this also releases Oxytocin. Infrared itself releases Serotonin and downs cortisol, because infrared also increases your heart rate to the space of a light jog, Endorphins are released.

So it's pretty much the perfect natural high, which explains why the hashtag #addictedtoDOSE is so popular with our clients. 

AM: Why is this a service that is slated to trend for 2017? 

HD: We feel our offering spans many major trends, ncluding: reinventing the sauna/spa experience; rise of meditation and focus on mental health; athletes focus on recovery; Millennial's are looking for experience instead of product; and people want to feel good which equals looking good!

AM: What is your background and how did this lead you to creating DayTwo?

LIHI SEGAL: I have an extensive background in business positions at various start up companies. Over the years, I’ve been the CFO and COO of companies specializing in communications, semiconductors, and healthcare.

After I first became involved in healthcare (at a company called dbMotion, which specialized in information exchange and analytics, and was later sold to Allscripts), I knew there was no going back and it became difficult to consider taking a position in a company that isn’t involved in this area. Working in healthcare ignited a feeling of purpose in me that I haven’t felt in previous positions - we were touching people’s health, helping prevent disease, and improving their lives.

I later joined up with Yuval Ofek (former CEO of dbMotion) and Marius Nacht (founder of cybersecurity firm Checkpoint, among many other ventures) to found DayTwo. This came about after we were all fascinated by new gut microbiome research conducted at Israel’s Weizmann Institute of Science and its potential to improve people’s health and prevent disease. With our background in various tech companies, we hold a strong belief that using big data is the new way of developing effective healthcare solutions, and this ties in nicely with the Weizmann Institute research.

AM: What is DayTwo?

LS: DayTwo is the world's first provider of health improvement and disease prevention solutions based on Gut Microbiome research. Its first product, based on groundbreaking research led by Prof. Eran Segal and Dr. Eran Elinav from the Weizmann Institute of Science in Israel, and exclusively licensed to DayTwo, is a personalized nutrition platform. It aims to normalize blood sugar levels and reduce risk for metabolic diseases like obesity, diabetes, and hypertension, leveraging the world's largest and most detailed microbiome database. DayTwo's product pipeline includes additional microbiome-based diagnostic and therapeutic solutions.

AM: What is the gut microbiome?

LS: The gut microbiome is the collection of all microbes that exist in each person’s digestive tract and help us digest food. In our gut alone we have around 100 trillion microbes, similar to the number of cells that we have in our entire body! Each person’s microbiome is unique to, and influences the way, our body reacts to different foods. Unlike human genetics, we can change and manipulate our microbiome over time.

Microbiome research revealed that gut microbiome also affects our energy levels and our immune system. Recent research even showed that dieting may affect the microbiome in such a way that might lead to rapid weight gain once normal eating habits resume.

Since our gut microbiome is tied to so many different aspects of our health and well-being, it is extremely important to base our nutrition on our own unique microbiome composition.

AM: What are the benefits of using this and how does it enhance your lifestyle?

LS: People have been struggling to come up with a definitive answer to the question “what is the best diet for humans?” For many years, dietary trends have come and gone, and still, there is no clear answer.

The groundbreaking scientific research at the core of DayTwo’s personalized nutrition algorithm shows that we have been asking the wrong question. The right question is “what is the best diet for ME?”.

By basing our personalized nutrition recommendations on individual gut microbiome, as well as an extensive review of each customer's lifestyle and health, we are able to provide a plan that aims to normalize blood sugar levels.

DayTwo is not a diet, but a lifestyle and

wellness product. Maintaining healthy and normalized blood sugar levels can lead to better weight management, higher and more consistent energy levels, and, most importantly, can help reduce the risk of symptoms and diseases related to high blood sugar, including obesity, diabetes, heart disease, and more.

We encourage keeping a healthy and active lifestyle to go along with clean and balanced eating, based on our personalized nutrition recommendations.

AM: Why is this a service that is slated to trend for 2017 as you were included in this year's Wellness Trend Report? 

LS: With genome-based personalized medicine being a hot topic of conversation, and new revelations on how our microbiome affects multiple aspects of our well-being published often, our product is at the forefront of these health trends.

Personalized nutrition that is specifically tailored to individual gut microbiome and meant to help balance blood sugar levels also addresses some of the most worrying health concerns of the past few decades, namely the rise of obesity to epidemic levels, and the growing number of individuals classified as either diabetic or prediabetic.

It is our strong belief that the path to a better, healthier life starts with better nutrition, and we are certain that in 2017 and beyond, more and more people will look to a tailored solution to improve their overall wellness.

 PHOTOGRAPHY COURTESY | IMG 1 UnSplash | IMG 2 MindBodyGreen | IMG 3 Dr. Oz | IMG 4 Gem & Bolt Mezcal | IMG 5 New Women Space | IMG 6 + 7 HigherDose | IMG 8 Day 2 |

Read more from the Dec Issue.