Read the JUN ISSUE #114 of Athleisure Mag and see THE 9LIST in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see #TRIBEGOALS in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see MORINGA BEAUTY in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see THE PICK ME UP in mag.
PHOTO CREDIT | Nana Simelius
In this month’s issue, our front and back cover story is with EDM DJ/Producer Darude who is known for the iconic Sandstorm which debuted 25 years ago! We caught up with him as he is in the midst of his STORM 25 tour which celebrates this song that has had over half a Billion Spotify streams and has been remixed by an array of notable DJs! We talk with him about his passion for music, his creative process, and upcoming projects!
We made our way to Fanatics Fan Fest as a guest of OakleyMeta which debuted their new HSTN with Travis Scott and Tom Brady! You can check out what we saw through our lenses as well as other amazing moments at this sport focused festival which includes Derek Jeter, Alex Rodriguez and more.
The Summer Festival season is always an exciting time and here in NYC, Governors Ball kicks it off for us. This 3-Day festival takes place in Flushing Meadows Corona Park which allows you to immerse yourself in an array of musical genres. We’re recapping our favorite acts that we caught including Tyla, T-Pain, and Benson Boone!
Summer also means that Miami Swim Week kicks off the season. We make our way down to catch some of the best swimwear shows during this year’s Paraiso Miami Swim Week. We share some of our favorite looks from this year’s show!
BCB Brooklyn took place at Industry City and we met a number of spirit and hospitality brands on the trade show floor as well as opening and closing parties to find out more about these brands whether we have known them for years or it’s the first time we became aware of them. We take you through some of the highlights from the show and interview Jackie Williams, EVP of Shows for this industry only tradeshow.
We headed to D.C. to Shilling Canning Co for this month's The Art of the Snack, to find out about Chef Reid Shilling to find out about the heritage of his brand, his restaurant, and how he has partnered with farms and other purveyors to facilitate his menus.
This month's Athleisure List comes from Olada Yoga which opened this month to showcase yoga and pilates in their studio as well as to nourish their community. We also head back here to NYC to introduce you to Wonderland Bar which is the perfect place to enjoy delicious savory bites and imaginative cocktails in this fun lounge in the East Village.
This month's 9PLAYLIST comes from EDM DJ’s Oliver Heldens as well as our cover star, Darude. Our 63MIX ROUTIN3S comes from NBC’s Access Hollywood host, Kit Hoover who shares what she enjoys having, doing and being Morning, Afternoon, and Night. This month we also have a 9CH3F ROUTIN3S from Chef Toraik Chua. Our THE 9LIST 9M3NU comes from Shilling Canning Co’s, Chef Reid Shilling and McNellie’s Group Chef Ben Alexander who share their 9CH3FS with us and A.Kitchen + Bar DC’s Chef Eli Collins who shares his 9B-L-D.
Of course, we have a number of roundups that you can also check out of our must-haves!
Read the JUN ISSUE #114 of Athleisure Mag.
This Summer as we navigate our concerts and music festivals, we’re always looking at what act we should have on our list. Barenaked Ladies is hitting the road with special guests, Sugar Ray and Fastball who are currently touring together and here in NYC, they will be here at Pier 17 at South Street Seaport on Jul 9th on the rooftop. This show will definitely bring us back to our 2000’s era!
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We’re looking forward to Major League Pickleball’s NY Tournament presented by Doordash that will take place at Sportime Randall’s Island home of the John McEnroe Tennis Academy from Jul 3rd-6th! This event is hosted by the Brooklyn Pickleball Team and will be the 7th match in a 10 regular season events. There will be a select group of MLP’s 22 pro teams (PREMIER - Brooklyn Pickleball Team, Carolina Hogs, Columbus Sliders, Miami Pickleball Club, New York Hustlers, and Orange Squeeze; CHALLENGER - Bay Area Breakers, California Black Bears, D.C. Pickleball Team, Florida Smash, Las Vegas Night Owls, Nashville Chefs) that will play head-to-head matchups to chase standard points in their journey to qualify for the MLP Playoffs. This event will set the stage for the biggest moment of the city for the MLP Finals which will return to Central Park in July.
Check out their site to see when you’re favorite team is playing as well as the tickets that are available from Ground Pass, Courtside Pass, and VIP Pass which various perks depending on which one you purchase.
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PHOTO CREDIT | NBCU
PHOTO CREDIT | Macy’s
With one of the largest Summer holidays taking place next week, many of us have a number of activities that we will partake in for the 4th of July! Whether it’s a rooftop party, a backyard barbecue, or laying out on the beach - the options are endless! We tend to find ourselves taking in our local fireworks as well as those that are presented via Macy’s 4th of July Fireworks which will be live from the Brooklyn Bridge (that includes fireworks off this iconic bridge and 4 barges that are on the lower East River in the Seaport District)! If you’re watching via broadcast, you can catch them on NBC at 8pm ET (the encore presentation will air on 10pm ET) or stream it on Peacock!
For the 49th edition of this show there will be an array of acts prior to the big show in the sky which will include the Jonas Brothers, Eric Church, Lenny Kravitz, Ava Max, Keke Palmer, and Trisha Yearwood. This year’s event will be hosted by Ariana DeBose and the musical score for the fireworks is created by Ahmir Questlove Thompson and James Poyser.
This year’s show will have more than 80.000 shells, 30 vibrant colors and of course effects that will include state-of-the-art projection mapping on the Brooklyn Bridge. We all have our favorite pyrotechnic effects such as the crackling crown jellyfish, atomic rings, yellow and green sunbursts and so much more! The telecast will also celebrate the upcoming Milano Cortina 2026 Winter Olympic Games as well as the NBA’s return to NBC this Fall.
Clearly, this is a Summer tradition that has been enjoyed since 1976 in terms of Macy’s creating this spectacular event each year! If you are with us in the city, you’ll want to check our public viewing areas where you can see it in person as there is a sponsored lottery for free public viewing tickets. If you have yet to see it in person but are planning ahead to next year, you can begin planning now as it will be in its 50th year.
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PHOTO CREDIT | Unsplash/Ray Shrewsberry
Entering your 60s presents a unique opportunity to embrace wellness with intention and wisdom. Most women at this age often discover that focusing on what truly makes them feel strong, mentally sharp, and comfortable in their own skin becomes a priority, redefining what women's fitness means for this stage of life.
The beauty of wellness at this stage lies in its simplicity. You don't need high-impact movements to see real benefits—small, consistent habits tend to create the most meaningful changes. A morning walk in fresh air, a nourishing breakfast prepared with care, or a few minutes of quiet reflection can set a positive tone that carries through the entire day.
Whether you're starting fresh on your wellness journey or looking to maintain momentum with existing healthy habits, these approaches can help you create a sustainable routine that honors where you are in life while supporting where you want to go.
Embracing physical activity can help support healthy aging and improve strength, balance, and mobility. For women over 60, low-impact options like walking or water aerobics are easy on the joints, making them particularly beneficial for those dealing with joint issues. These activities can also support heart health and reduce stiffness without being overly demanding, which is especially important for those managing medical conditions.
Muscle-strengthening activities are also crucial to have in your exercise routine. Light resistance training, yoga, or bodyweight exercises can help maintain muscle mass and keep the body strong and steady. These movements can help support posture, make daily tasks easier, and reduce the risk of injury. Installing a fitness app can help you stay consistent.
Joining a local wellness center is another option. For example, at the Wollongong-based health and wellness clinic SAVVY, their physiotherapists provide holistic, targeted treatment plans that support recovery, prevent injury, and optimize physical outcomes. Professionals and personal trainers help ensure your wellness approach supports your body's current capabilities while working toward your goals.
Mornings can set the tone for everything that follows. Waking up at a regular time and starting the day with light activity, for example, can help the body and mind feel more alert. Some women find that a few minutes of stretching helps loosen stiff muscles and improve circulation, while others prefer stepping outside for a short walk to breathe in fresh air and ease into the morning.
Creating a calming ritual—whether it's practicing deep breathing or simply enjoying a quiet cup of tea—can provide mental clarity before daily responsibilities take over. These morning practices don't need to be long or complex. The key is starting with intention and building a rhythm that feels both consistent and nurturing.
Caring for your mental and emotional well-being is important, too. While strength training and nutrition support the body, small daily practices can help calm the mind and ease emotional tension. Simple habits like journaling, practicing gratitude, or sitting quietly for a few minutes can offer a chance to slow down and refocus.
Building healthy relationships can also strengthen emotional well-being. Regular chats with friends, joining a community group, or participating in an online fitness coach-led class can help reduce loneliness and lift the spirit. These connections offer encouragement and remind women that wellness is easier when it's shared.
Eating well plays a major role in feeling energized and maintaining physical fitness. Meals built around colorful fruits, leafy vegetables, lean proteins, and whole grains provide the essential nutrients needed for strong bones and overall health. These nutrient-dense foods fuel the body while delivering steady energy that lasts throughout the day.
In addition to eating well, staying hydrated is just as vital. As people age, the sense of thirst may become less noticeable, so it helps to be more intentional about fluid intake. Drinking enough water can feel easier when it comes from a mix of sources. Soups, herbal teas, and water-rich foods like cucumbers or oranges can all contribute to daily hydration without adding extra effort.
Stress can take different forms, such as tense muscles, poor sleep, or changes in appetite. Calming activities may offer a simple way to help the body relax and reset, which is a crucial part of staying well. Deep breathing, gardening, or spending time outdoors, for instance, can bring a sense of peace and help quiet the mind.
Creative tasks can also offer relief from daily pressures. Engaging in hobbies like painting, writing, or listening to music can shift attention away from worry and encourage a more relaxed state. A few quiet minutes each day can help you feel more grounded and better prepared for the day.
Sleep can affect your energy, mood, and even the body's ability to recover after physical activity. As women age, however, getting consistent rest can become more challenging. That's why building a calming evening routine and following a regular sleep schedule becomes even more critical.
To support this routine, avoid screens before bedtime and choose relaxing activities instead. Gentle options like reading, listening to soft music, or taking a warm bath can signal to the body that it's time to rest.
In addition, keeping the bedroom cool, dark, and quiet can help create an environment that encourages quality sleep. With time, better rest can improve focus, lower stress levels, and greater physical resilience.
Building a wellness routine in your 60s is about creating good habits, supporting your health, and bringing balance to each day. Whether you're walking for strength, eating to nourish your body, or setting time aside to rest and reflect, every choice adds to your overall well-being and helps maintain your passion for life.
With consistency and care, wellness can become something older adults can grow into. Even small changes can lead to more energy, a better mood, and greater confidence in moving through each day.
PHOTO CREDIT | Wimbledon
The tennis season for 2025 continues on and all eyes are turned to Wimbledon which began Jun 23rd and will continue through Jul 13th! We’re looking forward to seeing our favorites hit the court as well as those that will become new favorites as well.
For those of us here in NY, we can enjoy the action by attending The Hill in NY which is in Brooklyn from Jul 11th - Jul 13th. Located on the banks of the East River in Brooklyn Bridge Park, fans have the ability to watch matches for free in an English garden setting - this includes signature floral strawberries and cream as well as tennis! Presented by American Express for opening night, Rita Ora will headline the night. On Sat and Sun, you will catch all of the action on Centre Court via a large screen which will broadcast the ladies’ singles and gentlemen’s doubles finals on Sat and the following day will have the gentlemen’s singles and ladies’ doubles! If you are interested in signing up, make sure to visit The Hill in NY.
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We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.
We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!
ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?
CHEF ESTHER CHOI: Oh man, that’s a hard one!
AM: We know!
CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.
AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.
CHEF EC: Oh yeah – yay that’s right!
AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!
CHEF EC: Totally, exactly!
I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.
AM: When did you realize that you wanted to go to Culinary School and where did you go?
CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.
Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.
AM: Woah!
CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.
Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.
AM: That’s really cool.
When did you realize that you wanted to open your own restaurant?
CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.
Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.
AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?
CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?
AM: Right!
CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.
Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.
AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?
CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.
AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?
CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!
AM: That’s right!
CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.
AM: Exactly!
CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?
AM: 100%!
We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?
CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.
AM: Oh wow!
CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.
Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.
AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.
CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.
AM: You never stop learning!
What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?
CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.
AM: Refreshing!
CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.
AM: Definitely want to check that out!
CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.
I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.
AM: What do you want your legacy to be whether in general or in this space?
CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!
Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!
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We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.
FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |
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FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS
FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |
OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |
WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |
NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |
FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS
SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |
Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.
ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.
PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.
AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?
PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.
AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?
PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.
AM: What kind of community events do you offer for residents?
PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.
AM: Tell us about the GothamCard Perks.
PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.
AM: When did The Maybury open, and what types of residences are available?
PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.
AM: What in-unit features should potential residents know about?
PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.
AM: What services does the concierge offer?
PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.
AM: Tell us about the Residents App.
PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.
AM: What are the benefits of living in Hudson Yards?
PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.
AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?
PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.
AM: Are there any upcoming Gotham Organization projects we should know about?
PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.
IG @gothamorg
Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.
A busy day at work can bring a mix of meetings, tasks, and travel. Having the right tools within reach makes things smoother and less stressful. For professionals who are always on the go, choosing what to carry each day can make a big difference.
This article shares helpful everyday items that support organization, comfort, and productivity. These essentials are easy to carry and easy to use. Even someone new to a fast-paced job can benefit from building an effective everyday carry kit.
Let’s take a look at what’s worth packing in your daily bag.
Start with a bag that’s comfortable and holds everything you need. It should have enough space for a laptop, charger, notebook, and other small items. Backpacks are great for comfort, especially if you walk or commute often. Messenger bags or laptop sleeves work well for a cleaner look.
Pick one with pockets to keep things easy to find. Look for sturdy material, and if you’re often outside, a water-resistant bag can protect your things from the weather. The right bag lays the foundation for a well-organized everyday carry kit.
A small folding knife is a helpful tool to carry. It can be used to open boxes, cut string, or handle small tasks during the day. Many people don’t realize how useful it can be until they need it.
In places like Laos, carrying a basic knife is part of everyday life. People often use it for work or chores. A good everyday carry knife is compact, safe, and easy to store. A multi-tool knife is even better because it includes extra features like screwdrivers or bottle openers.
Always check local laws before carrying a knife. Make sure the blade locks safely and is simple to use. Some people prefer belt carry, while others go with pocket carry, depending on comfort and access.
A lightweight laptop or tablet is often part of the job. It should have a strong battery and start up quickly. This helps when working in between meetings or while traveling.
A few extra items can help, too:
● A power bank for charging on the go
● A short charging cable
● A wireless mouse for comfort
● Earbuds for calls or quiet moments
These don’t take up much room but come in handy during a busy day. If your bag has a tech pouch, it’s even easier to turn these into part of your regular pocket carry setup.
Even with apps and laptops, a notebook still has a place. It’s great for jotting down quick thoughts, sketching ideas, or writing a to-do list. You don’t need anything fancy—just something small enough to carry around.
Some people like smart notebooks that let you scan pages and save them on your phone. But a regular pen and paper work just as well when you need to write fast.
It’s easy to forget food and water during a packed schedule. A reusable water bottle can keep you hydrated, especially on long days. It also helps cut down on buying bottled drinks.
Healthy snacks like granola bars, trail mix, or fruit slices give you energy between meals. They fit in your bag and help you avoid junk food when you’re hungry. You can also slide one into a side pouch or jacket pocket as part of your belt carry or quick-access items.
Freshening up during the day can boost your confidence. A few small items can help you stay clean and prepared:
● Hand sanitizer or wipes
● Mints or gum
● Deodorant or face wipes
● A small brush or comb
These items are easy to carry and useful after lunch or before a surprise meeting. Many of them fit neatly in the outer pocket of your bag or even your pocket carry.
Running out of battery can slow you down. That’s why a reliable charger and cable are must-haves. A wall adapter helps when you find an outlet. If you carry several devices, a charger with more than one port can save space.
Keep a small case just for charging tools. That way, they stay organized and easy to grab when needed.
Meeting new people happens often, even in unexpected places. Whether it’s a business event or a casual chat, being able to share your details quickly is useful.
Business cards still work well, but apps and QR codes are also good options. Pick a method you like and keep it ready so you don’t miss chances to connect.
It’s easy to forget your badge or key when you’re rushing. Keep these in the same spot every day. A cardholder or clip inside your bag can help keep things in place.
If you go to different offices or buildings, make sure your setup holds everything you need without digging through your bag.
Minor issues like a headache or small cut can distract you from your work. That’s why a few simple items can be useful:
● Band-aids
● Pain relievers
● Blister pads
● Allergy pills
Keep them in a small pouch so they’re ready when needed. They don’t take up much space and can save your day.
Everyday carry items should help you feel ready and confident. A few small tools can make a busy day easier to manage. They keep you prepared for both planned tasks and surprises.
Think about what your day usually looks like. Then choose items that match your routine. Carry what makes sense for your work style. Over time, you’ll know what to keep and what to skip as your everyday carry kit becomes more refined.
As we close out the month of May, we're looking ahead to June which is filled with a number of events that includes NY's 3-day music festival - Governors Ball (Jun 6th - 8th), Bar Convent Brooklyn a trade 2-day event that showcases the spirits and hospitality (Jun 10th + Jun 11th) as well as the Summer Fancy Food Show (Jun 29th - Jul 1st) - another trade event that allows us to connect and sample foods from brands that are new to market as well as those who we have enjoyed previously.
We have always enjoyed covering Governors Ball as this music festival takes place in NYC that kicks off the Summer in many ways. This festival takes place in Flushing Meadows Corona Park in Queens. What makes this festival unique is that over the course of the 3 days, you have a number of genres of major acts such as Hozier, Olivia Rodrigo, T-Pain, and Benson Boone. But you will also find up and coming artists or those that are on the brink of being names to know that may be new to you!
With phenomenal music scheduled, it's also a great time to take in activations that are available as well as food and beverage vendors that give a depth of variety across dietary lifestyles. It's one of those events that you definitely feel the music community and there a number of memories that are built during this time of year. Last year [Editor's Note: you can check our our pre and post coverage], we enjoyed SZA who was the final act for this festival and we were mesmerized with her performance. We can't wait to see this year's acts and in our JUN ISSUE #114, we will share with you what we saw and will also share interviews with you as well.
IG @govballnyc
PHOTOGRAPHY CREDITS | Governors Ball/Paigge Warton
Read the MAY ISSUE #113 of Athleisure Mag and see GOV BALL 2025 in mag.
We always look forward to making our way to Brooklyn for Bar Convent Brooklyn [Editor's Note: Check out our pre and post coverage from last year] which takes place at Industry City where we are able to sample an array of spirit brands on Jun 10th and Jun 11th. This trade/industry event brings the spirit and hospitality industry together within their tradeshow format as well as a number of parties, educational seminars, tastings and so much more!
Over the past few years, we have truly enjoyed getting to know about a number of brands, meeting creators of various spirits, and of course meeting mixologists who create craft cocktails at some of the world's best bars. Next month, we will share events we attended in Brooklyn as well as in the city and conversations, 1-on-1 tastings, spirits and more that took place over this jammed 2-day period.
PHOTOGRAPHY CREDITS | Bar Convent Brooklyn
Read the JUN ISSUE #113 of Athleisure Mag and see BAR CONVENT BROOKLYN in mag.
Sometimes, you want to connect with your friends and family and have beverages on hand that allow you seamlessly enjoy yourself without having to create a cocktail. Cutwater allows you to have a variety of quality drinks that you can enjoy out of the can and should you use choose to play bartender, they become great bases that can be added upon! We have enjoyed drinking these canned cocktails as well as attending a recent dinner where we got to explore the flavors as well as how they pair well with other dishes. We took some time to sit down with
Gwen Conley, Cutwater's Head of Innovation and Global Expansion to see more abu tthe brand, what her role is, how they decide the beverages that we enjoy from season to season and more!
ATHLEISURE MAG: Can you tell me about your background and how you came to Cutwater?
GWEN CONLEY: You could say my career’s been a bit of a wild ride—in the best way. I started out with a biology degree, a chemistry minor, and some master’s work in botany, thinking I’d end up in a lab or a classroom. And I did—for a while. I’ve been a biology teacher, an environmental chemist, a microbiologist, and even led a flavor panel at Ball Corporation. Eventually, all roads led to Cutwater, where I first came on board as Director of Quality and Innovation. Now, I’m Head of Innovation and Global Expansion, which basically means I get to dream up new spirits and canned cocktails, explore global markets, and make sure everything we put out reflects the best of what we can do. Along the way, I’ve judged at the World Beer Cup and GABF, and I teach sensory, microbiology, and beer & food pairing courses at UCSD and the American Brewer’s Guild. I even co-authored Beer Pairing: The Essential Guide from the Pairing Pros. At the end of the day, I just really love what I do—and I’m always chasing the next flavor, the next idea, the next adventure.
AM: What is the Head of Innovation and what does this role entail?
GC: As Head of Innovation & Global Expansion at Cutwater, I wear a few different hats—all focused on driving growth and pushing creative boundaries. On the innovation side, I lead the process of bringing new products to life, from concept to shelf. That includes creating unique canned cocktail formulations, managing sensory programs like food pairings and tastings, and overseeing flavor education initiatives. So far, I’ve helped bring more than 25 canned cocktails to life, alongside over 20 core spirits developed by Yuseff, me, and the team—with quality and creativity always front and center.
I work with our distributors and retail partners to help bring Cutwater to new markets, and I collaborate closely with marketing to make sure the story we tell emulates the product inside the
can. I also helped build our quality lab from the ground up and lead a team focused on constant improvement. At the heart of it all is a love for great flavor, thoughtful innovation, and making products we’re proud to stand behind.
AM: Tell me about the Tasting Room & Kitchen.
GC: Cutwater’s Tasting Room & Kitchen is home to our distillery and award-winning spirits portfolio, which includes whiskey, vodka, gin, rum, tequila, and liqueurs—some of which are featured in our canned cocktails. Since opening in 2017, we’ve become one of San Diego’s top distilleries and a go-to destination for both locals and visitors.
It’s not just a place to sample our lineup—it’s also a hub for innovation. We often test new product ideas here before launching them on a national scale. Throughout the year, we host seasonal events with curated food and drink menus to help guests celebrate in true Cutwater style.
AM: From start to finish, what is involved and what is the timeline regarding bringing a new flavor like Spicy Mango Margarita?
GC: Every new Cutwater cocktail starts with a spark of curiosity—what’s trending in the beverage world? What are our fans craving? Where’s the white space for something that hasn’t been canned before? From there, we get to work, experimenting with ingredients and dialing in the flavor until we’ve got something we’re excited about.
Next, we take it to the real test: our Tasting Room & Kitchen. It’s where we serve up these early concepts and listen closely to guest feedback. That input helps us refine the recipe and decide whether it’s ready for a bigger stage. If it makes the cut, the cocktail moves into final production and gets packaged for distribution—sometimes starting local, other times rolling out nationwide.
AM: We enjoy your Ranch Water Lime, Strawberry White Russian, and Whiskey Sour. What are your 3 go-to cocktails that you like from this line that we should have in mind?
GC: That would be like choosing a favorite family member! Right now, I will say that I am really loving our new Spring & Summer launches– Spicy Mango Margarita, Lemon Drop Martini, and Gin Collins – they are perfect for summer sipping and make hosting your friends and family a breeze.
Now, I can get creative with how to personalize the cocktails at home with fun garnishes like an umbrella!
AM: Why do you think that the canned cocktail market is so hot?
GC: People’s lives are full—and when it’s time to unwind or get together with friends, most 21+ drinkers don’t want to play bartender or buy a bunch of ingredients they’ll use once. Canned cocktails offer an easy, consistent option that still feels like a treat. When they’re made right—with real spirits, real ingredients, and real attention to flavor—they’re more than just convenient. That’s what we focus on at Cutwater: making sure what’s in the can actually delivers, every time.
AM: We have yet to try your Spicy Bloody Mary and you guys are always introducing new flavors - how do you decide what stays in the ongoing line versus those that are brought in and out?
GC: It’s a mix between art and science. We look at what is performing well now, but also forecast what we think will be popular in future to try and strike the right balance.
AM: Are there any new launches that you can share with us?
GC: We’re always exploring new ideas and listening to feedback from our fans. Innovation is in our DNA, and we love surprising people with fresh takes on classic cocktails. Be sure to follow us on social (@cutwaterspirits) for the latest updates—you never know when your new favorite might launch next!
PHOTOGRAPHY CREDITS | Cutwater
Read the MAY ISSUE #113 of Athleisure Mag and see IN THE SIP in mag.
Renovations aren't restricted to a time of year, you're either wrapping up one that started in the Spring or you're thinking of one you want to take on before the fall/winter holidays. We took some time to sit down with Keith Bynum of HGTV's Bargain Block who knows about the power of changing things up in your home. We wanted to find out how he got into this career, becoming a TV personality, his partnership with American Standard, a giveaway they have which can take your home to the next level, and what we should keep in mind when we begin thinking about upgrading our home!
ATHLEISURE MAG: What led you to working in home renovation and design?
KEITH BYNUM: Both of my parents were teachers, and each year we expanded our home, which sparked my passion for home improvement projects from a young age. As I got older, I discovered a deeper interest in the home renovation space.
AM: How did your work in this area bring you to HGTV?
KB: I was featured on an episode of Tiny House Paradise back in Colorado. After that, I heard from an interested producer, but it was a few years later before I really considered the idea of a show. By then we had moved to Detroit and started flipping homes here, so that’s how the idea for Bargain Block became a reality.
AM: What do you enjoy renovating?
KB: Everything! I love a challenge, whether it’s improving a floor plan for more functional living or a design challenge that turns a house into a home. Right now, we are doing some really fun client projects that have some beautiful custom millwork. I always enjoy working with wood and natural products, they just bring so much warmth to a space, and I can really maximize the space with custom build outs.
AM: When it comes to renovating, is there a checklist or things that should be kept in mind when you're thinking about taking on this journey?
KB: When it comes to renovating, I always recommend starting by thinking about how you actually live in the space day to day. Does the layout make sense? Do your fixtures support your lifestyle? The best designs don’t just look good—they work hard for you and your family.
Budget is obviously a very important element, as well. You want to have a plan in place before you begin so that you take on the right scope of work to fit both your needs and your budget.
From there, focus on timeless elements that balance both form and function. For me, it’s not about chasing trends–it’s about choosing pieces that will stand the test of time. That’s why I turn to trusted brands like American Standard. Their products are designed with real life in mind—especially for busy households that want spaces to be both beautiful and built to last.
AM: What are things to avoid when you are in the renovation process?
KB: Scope creep is really common but can sideline a project if you take on too much. Try to define what the project is and stick to that scope of work. So much of a good design is in the details and quality and taking on too much will compromise those elements.
AM: We spend a lot of time in our kitchens and bathrooms, what are elements that are worth spending more money on and what can be items that we can spend less of our budget on while still making a maximum impact?
KB: We spend so much time in our kitchens and bathrooms, and these are the rooms that work the hardest in a home. That’s why I always say: you don’t need a full renovation to make a big impact. Small, thoughtful upgrades can go a long way. A fresh coat of paint, peel-and-stick wallpaper, or swapping out hardware and fixtures can instantly elevate the space without blowing your budget.
That said, there are a few areas where it is worth spending a little more. In the bathroom, people often overlook the toilet—but it’s something you use every single day. The Champion Toilet from American Standard is one of my go-tos because it’s powerful, reliable, and virtually clog-free, so you never have to worry about a surprise clog disrupting your routine. It’s one of those upgrades you’ll appreciate more than you’d expect.
In the kitchen, I recommend investing in a high-quality faucet. The American Standard Studio S Dual-Spray Kitchen Faucet is one of my favorites—it combines sleek design with functionality which is perfect for busy households and keeps things cleaner, especially when you're cooking. It’s a game-changer you’ll use constantly.
So, splurge where it counts—on the pieces you interact with every day—and be creative with the rest. That’s how you get the most impact for your investment.
AM: We also spend significant time in our home office. What are some tips that you have in making this space one that we want to work from?
KB: I love designing home offices that have a ton of natural light and warm elements like moody paint colors, built in desks and shelving, and thoughtful storage. An office that’s warm and inviting (and tidy) is the perfect inspiration to get to work!
AM: You have partnered with American Standard - why is this synergistic and what does this partnership look like?
KB: In my work, I focus on creating stylish
ish and convenient spaces that reflect real-life needs – and that is exactly what American Standard has been doing for 150 years. Their high-quality fixtures make it so simple to integrate personality and functionality into any home.
As a home renovation expert, I know how tough it can be to achieve the dream of homeownership and American Standard does too. In recognition of the obstacles that can stand in the way of home ownership, and as a token of appreciation to those who have turned to American Standard, the brand introduced the 150th Down Payment Contest – where a total of $150K will be awarded in down payment assistance to help 10 individuals take the next step toward homeownership. Visit americanstandard.dja.com/story to learn more on how to enter!
AM: What are some upcoming projects that you can tell us about?
KB: I’m excited to be teaming up with American Standard to celebrate their 150th anniversary. As part of the celebration, they’ve launched the 150th Down Payment Contest, offering $150,000 in assistance to help 10 individuals take the next step toward homeownership—an initiative I’m incredibly proud to support.
No announcements for Bargain Block right now but keep on the lookout!
Follow me on Instagram to keep up with all that is happening, HERE, and check out all the details on the American Standard giveaway at americanstandard-us.com.
IG @keithbynum_
PHOTOGRAPHY CREDITS | Keith Bynum
Read the MAY ISSUE #113 of Athleisure Mag and see RENO TIME | Keith Bynum in mag.
