WORLD SERIES 2025

We’re in the thick of the World Series with Game 5 taking place tonight at 8pm in LA with the Toronto Blue Jays vs the LA Dodgers. Both teams are 2-2 in the series. See the highlights from Game 4!

SAVOR THE SEASON WITH JAYMEE SIRE

The fall is an interesting time of year as you can still rock summer looks with a few layers to transition. You have some crisp days and a few toasty ones and the idea of still being able to go out without having to fight the elements is still easy enough! In addition, this time of year makes you think of your favorite gameday, comfort food, grabbing a few beers and waiting for the holiday season.

This month's celebrity cover is full of great fall trends you'll want to add to your closet (plaid, sweatshirts, layers and how to transition summer into fall). Food Network's Jaymee Sire, will be the floor reporter for Iron Chef Showdown whose season debuts next month on Nov 8th! We wanted to catch up with her on how she got into broadcasting, her love of food and what she enjoys eating and cooking!

ATHLEISURE MAG: Tell us your background and how you got into broadcasting and the various stations/networks that you have been on? 

JAYMEE SIRE: I decided pretty early on that I wanted to pursue a career in broadcasting, so I actually started running studio cameras at my local station in Great Falls, MT (my hometown) in high school. After studying broadcasting at Washington State University, I worked for a year in Great Falls before making the jump to San Diego, CA working as a sports reporter at the CBS affiliate there (KFMB). After 4.5 years, I moved to Northern California to work at a regional sports network, CSN Bay Area where I had the opportunity to cover two World Series by the SF Giants. Soon, ESPN came calling so I moved cross country to Connecticut, where I worked on various shows, including helping to launch SportsCenter:AM, the morning installment of the flagship program. In April of this year, I was unfortunately part of a mass layoff of over 100 on air talent. However, I'm a firm believer that everything happens for a reason, and it allowed me to pursue another passion of mine: food and travel TV! Starting November 8, I will be the floor reporter on Iron Chef Showdown on Food Network. 

AM: Have you always had an interest in food and how is preparing your work in this vertical different than sports? 

JS: Back in middle school, my mom made it a requirement for my sister and I to cook dinner for the family once a week. It really sparked my interest in cooking, especially when I realized I could really make anything I wanted as long as I had all the ingredients and followed the instructions of a recipe. That interest intensified living in California for 10 years, where there is no shortage of amazing produce and inspiration. While living in SF, I started my blog, E is for Eat, documenting my adventures in the kitchen, restaurants and even traveling around the world. Working in the food space is a dream come true for me, and while it's much different than sports, in some respects, it's also very similar in others. My role on ICS reminds me a lot of doing sidelines for a football game. I'm responsible for doing my research, knowing the storylines, quickly getting in and out for an interview, reporting my findings to Alton (Brown), and keeping an eye out for action happening on the floor. Additionally, the chefs are extremely competitive, we have a "home team" (the Iron Chef), and Alton calls the action much like a play by play commentator. It's actually the perfect transition for me from sports to food!

AM: We're excited about Iron Chef Showdown which premieres next month. Tell us about this show and what to expect? 

JS: For die-hard fans of the Iron Chef America, you will be happy to know there are a lot of familiarities. The original Kitchen Stadium set has returned from storage, with some updates. Al ton is still the host and The Chairman is back with his crazy antics. But there are some fun new twists as well. For starters, we have a new Iron Chef, Stephanie Izard, thanks to this spring's Iron Chef Gauntlet competition. Also, there is now a Round 1, where two challenger chefs compete for the opportunity to face one of the Iron Chefs in the second round. And of course, there is a brand new floor reporter. :) I think fans will really enjoy the high intensity competition they loved from the original series, with some exciting, faster-paced elements. 

AM: As fans of the Iron Chef series, what are some of the inside details that you can tell us - do they really cook in just an hour and is it as intense as it seems? 

JS: This is a common question, and a valid one with everything we know of "reality" TV these days. But, they really do cook in just an hour! There's a lot of setup involved, with camera angles, shots, the revealing of the secret ingredient that takes longer to shoot, but the chefs are not allowed to start cooking until the 60 minutes starts. And once the clock starts counting down, it doesn't stop until it reads zero. It's one of the things I love about working on the show. Even though it's a taped show, during that hour, it feels like live TV, which is what I've done for 15 years. There are some practices in place to make it possible for the judges to taste their food while it's hot, but everything must be finished in the hour, even if it must be reheated and re-plated right before tasting. And yes, the competition is FIERCE! The chefs take this very seriously. It's the OG in food competition shows, and the reputations and bragging rights on the line far exceed any other cooking competition. This is their Super Bowl!

AM: What other projects are you working on that you can share with us that we should keep an eye out for? 

JS: Nothing is imminent, but I'm really hoping to further my transition into this space by developing some other food and travel shows of my own. We have some ideas we are working on, hopefully I can share more soon!

AM: As someone who loves food, what are 3 of your favorite things to eat during this season? 

JS: Ooooooh! So hard to narrow down to just three, but I will try. I really do love eating with the seasons, and there are so many amazing ingredients and flavors we associate with fall. I love butternut squash, I think it's a far more superior and versatile option to pumpkin, which is kind of overplayed this time of year. Butternut squash is great in soups, salads, pureés, as a substitute for noodles in lasagna, or simply roasted as a side dish. I know they're cliche these days, but I love me some Brussels sprouts too. One of my go-to side dishes in the fall is roasted Brussels sprouts with red onion, garlic, apples, pears, fresh herbs and of course... BACON. Haha. I also really love pork this time of year. I just made pulled pork yesterday for a bunch of friends, which is an easy way to feed a crowd. But I also love to use it in ragus, or even just a big Berkshire pork chop served with a side of fall vegetables.

AM: What is a Jaymee Sire Thanksgiving like? 

JS: Thanksgiving is such a nostalgic time for me. As much as I love experimenting with new dishes and flavors most of the year, Thanksgiving is a time for childhood favorites... with a Jaymee twist.. One of my favorite Thanksgiving dishes is Green Bean Casserole (not what you were expecting me to say, right?) But since I started the blog, I've developed a way to make it with all homemade ingredients from the condensed cream of mushroom soup to the fried onions on top. It conjures up those memories, but omits the canned or processed products. I also do a Sweet Potato Casserole that my mom requests every year. I use Grand Marnier and top it with candied pecans instead of marshmallows. Some of my other Thanksgiving table favorites include: Brie Mashed Potatoes (either that or Roasted Garlic Mashed Potatoes), Sourdough Stuffing, and Grand Marnier Cranberries. I was also lucky to snag a fresh Stone Barns turkey this year. They went on sale at exactly 10:00am on October 25th, and one of my friends told me she missed out when trying to reserve at 10:04. (I clicked at 10:00 exactly, because I'm a huge nerd and really wanted one).

AM: Do you have a signature dish that you enjoy cooking? 

JS: I would say Ragu is my signature. That's a very broad dish to name, but I like to make new ones all the time, and experiment with different pasta shapes to serve with it. One of my all-time faves was a Wild Boar Ragu (can substitute pork shoulder if you can't get wild boar), and it actually placed second at a pasta sauce competition in San Francisco! (number 1 in my heart.) I've done a similar one with Oxtail on the blog as well, but recently I did a more traditional one with ground veal, ground beef, and hot Italian sausage and some homemade veal stock I had in the freezer. My boyfriend says it's the best thing I've ever made for him, so I should probably get that one up on the blog at some point!

AM: What's on your playlist whether it's to work out or simply when you're out and about? 

JS: People who know me well know that I'm sort of obsessed with a station on Pandora called "Hip Hop BBQ." It's seriously life changing, haha. It's basically a bunch of old school rap and hip hop from the late 90's/early 2000's and it's always the perfect station for any party, cooking dinner, working out, etc. In fact, I'm listening to it right now!

AM: When you're not working or trying the next meal, what can we find you doing? 

JS: Traveling! Almost as much as I'm obsessed with food, I'm addicted to traveling. I studied abroad in Barcelona my senior year in college, and have had the travel bug ever since. I love experiencing other cultures, trying new foods, and seeing the world. Just in the last couple years, I've visited South Africa, Thailand, Peru, France (twice) and Tulum... just to name a few. I'd really like to get to Cuba before it gets modernized, so that's probably next on my list. I love documenting my travels on the blog, and even have a separate tab for it on E is for Eat. 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

Our cover shoot with Food Network's Jaymee Sire, took place in Battery Park at Treadwell Park Downtown (whose sister location is on the UES) and is led by Beverage Curator and Certified Cicerone® Anne Becerra. The best way to enjoy the fall season with great style is to enjoy 20 continually rotating draught beers and ciders, cask beers and hand-crafted artisanal cocktails made from independent spirits.

These beverages are paired with a curated menu from Chef John Villa that include in-house smoked beef brisket sandwiches, smoked crispy wings, and wagyu kobe style burgers.  For those with a sweet tooth, they offer a selection of seasonal "Beer Floats" featuring unique beer and ice cream flavor combinations.

We had a great time shooting here and sampling the fare and we chatted with our girl Anne for more details on this location.

ATHLEISURE MAG: One of the things that struck us about TPD is that people can select and have their beer canned! Can you tell us about the machine as well as a bit about the process?

ANNE BECERRA: We love the fact that we're able to consistently rotate our draught beer selection so there's always something new and exciting. And because of this, it's happened so many times- people fall in love with a beer they're drinking and then find out it's only available on tap, or they may not be able to get it in can or bottle. Our crowler machine allows us to fill a 32oz can with any of our draught beers, reseal it and take it to go. Because it's sealed it gives the beer a longer shelf life than if we used the standard growler which is typically a screw top glass bottle.

AM: How do you go about selecting the beers that are offered on tap?

AB: It's very important for us to maintain a balanced menu. Our goal is on any given day to offer a mix of hyper local, national, and international beers that cover a wide range of styles. While we change the individual beers after each keg, our style guidelines stay fairly consistent so regardless if you're looking for a Belgian Tripel, American IPA or Imperial Stout- we'll always have you covered. 
 
AM: Are there any beers that are limited in nature that are offered here that may not be found in any or many bars in the city?
 
AB: Absolutely. We always get really excited when a brewery we love has a new seasonal, one-off, or small batch offering. We have longstanding relationships with brewers, importers and distributors who help keep an eye out for new and interesting beers we can put on our menu. However, what's more important than being "rare," is being good. Who cares if there are only 2 kegs in the country if no one likes the beer? So we try to hit that perfect combination of exciting, delicious, and of course- worth the money. 
 
AM: There are a number of options from the menu - does this change seasonally and what kinds of food can you expect here?
 
Chef John Villa: We adjust the menu slightly seasonally. But we have standards and classics that stay on the menu all the time that people come for like the giant pretzel. 

AM: We loved the private room which seems perfect to watch a game with a few of your friends, can you tell us more about that?
 
AB: Our restaurants are lively, fun places to have some beers, play (or watch) some games, and enjoy yourself. We have several TV's, good music and an upbeat atmosphere. But because there's so much going on, we generally don't play the sound for the games so this backroom is where we can. It's a cozy place with a projector, awesome speakers and comfortable couches that you can watch your favorite games with the sound on and kick back and relax. It's typically first come, first serve but it is available to rent out for private parties,or as an intimate place to watch sports, movies, etc. 
 
AM: You guys have a number of pinball machines, foosball table and even board games - what is the typical girl/guy that comes here?
 
AB: One of the best parts of being in the neighborhoods we're in (East 60's and Battery Park) is that there really isn't a typical girl/guy that comes here. It's really the kind of place that everyone feels welcome and on any given day you'll find neighborhood folks, mixed with after work crowds, tourists, families, you name it. I think beer and games have always been great equalizers and hopefully when anyone walks in they feel comfortable and at home. 
 
AM: Now that it's fall, what special events or activities will be offered at TPD and can you tell us about what you are doing for the holiday season?
 
AB: Well because the space is pretty sprawling, it's a great choice for holiday parties, office gatherings, you name it.  We also see a lot of people coming to Treadwell Park for holiday shopping for the beer lover in their life. In addition to our crowlers, all our bottles and cans are available to go and we're more than happy to help put together gift baskets or give recommendations. We're also celebrating our 2 year anniversary of our uptown location November 30th so we'll be throwing a blowout party for that - I'm super excited! 

AM: We know that there are two Treadwell Parks (the other being on the UES), are there plans to open another location in the city?

AB: The goal of Treadwell Park is to get great beer to as many people as we can in a laid-back, non intimidating atmosphere. The fact that everyone has been so welcoming and into what we're doing is fantastic. Although there are no immediate plans, if opportunities arise in neighborhoods and communities that share our passion for beer, food and everything in between, I can't see why we wouldn't want to continue to grow. 
 

Read more from the Oct Issue and see Savor the Season with Jaymee Sire in mag.

WHEN STARS ALIGN

The Spring issue is here, and with that comes the Spring Equinox, warmer temperatures and the next season of ABC's Dancing With the Stars! This star studded show includes our cover girl dancer/choreographer Lindsay Arnold who is paired with 2 time World Series winner, MLB Cubs' catcher - David Ross! Of course, we talked with her in the days leading up to season 24 to talk about what we can expect, her background as a dancer and how she keeps it all balanced!

ATHLEISURE MAG: We have seen you on  DWTS and are excited to see you on the upcoming season this month! Tell us about your journey in dance and how it led to being on DWTS?

LINDSAY ARNOLD: My mom put me in dance class when I was 5 years old and I immediately fell in love! I started competing when I was about 8 years old and that's when my parents and my coaches realized that this was something I should really pursue. 

Ever since I can remember, dance has been a part of my life and it has been such a family building activity! I am the oldest of 4 girls and we all dance. My parents who are not dancers opened a dance studio for us to train at, so that we could have a very family inclusive environment. Right after I graduated high school I auditioned for So You Think You Can Dance and made it to the top 20. Competing on that show and making it to the top 8 really boosted my confidence as a dancer and made me realize that I could truly do anything I set my mind to! Not long after I finished SYTYCD I got a call from DWTS asking to be a professional on their show which was an easy yes for me!! I had watched DWTS since season 1 and had always dreamed to be on the show so I was extremely grateful and felt so blessed to have been given the opportunity. 

AM: Last year, we interviewed fellow DWTS dancer, Kym Johnson, about how she stays in great shape. What are your workouts like outside of dancing and what dances do you do to stay in shape? How is this different when you're working on DWTS?

LA: My favorite workout to do outside of dance is pilates. I have been doing pilates since high school and have found that it helps so much with not just strengthening muscles, but lengthening them as well, which is important as a dancer! The best dances to stay in shape are the faster paced upbeat ones. Jive is always a dance that gets me sweating and my heart rate pumping! 
 

AM: Who have been some of your favorite partners that you have danced with on the show?

LA: I honestly do not have a favorite partner because each one of them has been a completely different and amazing experience. Alek Skarlatos had zero dance experience and also had zero experience in the celebrity world. He was someone who was basically thrown into the spotlight and had a lot of things happening around him that he was not used to! It was a great learning experience for me to not only teach him how to dance, but help him cope with and learn how to handle the different social and business situations that would come his way. Wanyá Morris was one of my faves because he was so much fun and was an extremely great dancer! When I danced with him there were times when I felt like I was dancing with another professional dancer, which is exciting as a pro because it means you have done a great job at teaching. Calvin Johnson was my favorite because it was so rewarding as a teacher to watch him progress every single time and see the hard work pay off. Not only did he improve and become a great dancer, but he truly is one of the nicest, most humble, and all around incredible people I have ever met. 
 
AM: What is currently on your playlist when you're hitting the studio to dance?

LA: I love country music and find myself rocking out to Maren Morris lately. She has such a sass to her and I love listening to her lyrics, they have such a good story to them. 

AM: What athleisure wear brands do you enjoy wearing?
 
LA: Lululemon, Body Love Athletica and Fabletics 

AM: What style of dance would you say is your favorite?

LA: This answer changes daily.. honestly depends on my mood! If I am feeling happy and energetic, then jive or cha cha. If I am feeling a little feisty or upset paso doble or tango. That's the best thing about dance, it is that you truly can express your feelings through movement and it's such a great release! 
 
AM: Tell us about this season's DWTS' partner - David Ross - what's he like to work with and how is he different from other partners that you had on the show?

LA: David and I have only been working together for a couple weeks now, but it's crazy how quickly we established such an amazing friendship. He is such a down to earth and genuine guy and we get along so well! He works so hard and truly wants to do well in this competition, which is all I could ask for as a teacher. It's funny and I tell him this all the time, but he reminds me of my dad in so many ways they have very similar personalities and I love that about him makes me feel like I'm with family.

AM: If you could choose your next DWTS partner, who would you like to be paired with?
 
LA: I have always wanted Channing Tatum to be on the show. Step Up was one of my favorite dance movies growing up and he has some serious moves in that movie! Not to mention that he is extremely attractive, that always helps ;) 

AM: What's an average week like when you're on DWTS as there is so much going on with choreography, dancing, planning costumes and more!

LA: The weeks can get pretty crazy as there is so much going on and so many things that need to get done! I'm gonna give you a little schedule of what a week looks like starting with Tuesday because that's the first day of rehearsal for the week. 

Tuesday: I will get my music and dance style for the week and start to choreograph the routine on my own. David and I will rehearse 4-6 hours and I will teach him most of the choreography (typically 75 percent of routine). 

Wednesday: I will continue to finish choreographing dance on my time and also talk to our wardrobe department and production designer to discuss costuming and also staging (props, lighting, stage orientation, etc). David and I will rehearse 4-6 hours and I will try to finish teaching him the rest of the choreography. 

Thursday, Friday, Saturday: David will do rehearsal 4-6 hours on each of these days working on finishing up any choreography, and then perfecting the dance and working on details. 

Sunday: David and I will go to the set at CBS studios and have our camera blocking. This is the time where they will work out all of the camera angles that will be used to shoot our performance and also give David and I time on stage to practice. Each couple usually gets 25 minutes on stage for camera blocking and then we will have a wardrobe fitting. We will rehearse 3-4 hours after camera blocking then go to bed to get ready for show day! 

Monday: SHOW DAY. Call time is 7 am and i go straight to hair and makeup for about 3 hours then I have a short 15 minute practice on stage with David then we have a full dress rehearsal 1:30-3:30 and live show 5-7. 
 

AM: What are your power foods when you need a lot of energy?
 
LA: I try to always have healthy snacks with me during rehearsal because I definitely need to be eating throughout or else I lose energy. I love bananas, almonds, avocados, and if I have time to prepare before I leave for work, grilled chicken is always something that will give me some energy. 

AM: What's next for you or where should we keep our eyes out for you?

LA:  I am enjoying my time on DWTS right now but I am extremely excited to see what the future holds for me. I have danced my entire life and absolutely love it, but am definitely interested in venturing out to other areas of the entertainment industry. Modeling, acting, singing are all areas I am interested in and hopefully you will see me involved in those things very soon. 

AM: What are you excited about for this season of DWTS?

LA: I am so excited to see the improvement in my partner David. He definitely came in to this competition with no dance experience It's only been a couple of weeks and I have already seen him improve so much. My favorite part about this job is watching someone step out of their comfort zone and succeed in something they never thought they could do! I don't care if they are the best dancer in the world I just want to see them gaining confidence in themselves and trying something new. 

AM: When you're in the midst of the madness of DWTS, how do you take some downtime to check in with yourself and after the season has ended, what do you do for me time?

LA: The biggest support in my life that helps me stay grounded and stay true to who I am is my husband Sam. He is the best remedy for a stressful day and always knows how to help me relax. Family time is truly the best thing in my life and is something that I am so grateful for. After the season has ended I love to go back to my hometown, Provo Utah, and get up into the mountains somewhere where it's quiet and peaceful and spend time with my husband. We love camping, hiking, fishing, anything outdoors.

Read more from the March Issue and see When Stars Align in mag.

CONGRATULATIONS, CHICAGO CUBS

The Curse of the Billy Goat is over. The Chicago Cubs won the World Series in game 7 (8-7) against the Cleveland Indians - even with a mini rain delay. The team finally brought the trophy home for the first time since 1908! We know that the streets of Chicago are still in full swing with everyone converged at Wrigley Field.