Read the NOV ISSUE #119 of Athleisure Mag and see 9PLAYLIST | Matt Steffanina in mag.
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Read the NOV ISSUE #119 of Athleisure Mag and see 9LIST STORI3S | Kay Sides in mag.
PHOTO CREDIT | CBS/Golden Globes
Today, the 83rd Golden Globes announced the nominations for this show that will take place on Jan 11th on CBS at 8pm ET and you can stream it live on Paramount+. For a 2nd year, it will be hosted by Niki Glaser. As we do throughout Awards Season, we share our predictions in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics. On the night of the event, we will share who we predicted correctly as well as those we didn’t that won.
Frankenstein
Netflix
Hamnet
Focus Features
It Was Just an Accident
Neon
The Secret Agent
Neon
Sentimental Value
Neon
Sinners
Warner Bros
Blue Moon
Sony Pictures Classics
Bugonia
Focus Features
Marty Supreme
A24
No Other Choice
Neon
Nouvelle Vague
Netflix
One Battle After Another
Warner Bros
Jessie Buckley
Hamnet
Jennifer Lawrence
Die My Love
Renate Reinsve
Sentimental Value
Julia Roberts
After the Hunt
Tessa Thompson
Hedda
Eva Victor
Sorry, Baby
Joel Edgerton
Train Dreams
Oscar Isaac
Frankenstein
Dwayne Johnson
The Smashing Machine
Michael B. Jordan
Sinners
Wagner Moura
The Secret Agent
Jeremy Allen White
Springsteen: Deliver Me From Nowhere
Rose Byrne
If I Had Legs I’d Kick You
Cynthia Erivo
Wicked: For Good
Kate Hudson
Song Sung Blue
Chase Infiniti
One Battle After Another
Amanda Seyfried
The Testament of Ann Lee
Emma Stone
Bugonia
Timothée Chalamet
Marty Supreme
George Clooney
Jay Kelly
Leonardo DiCaprio
One Battle After Another
Ethan Hawke
Blue Moon
Lee Byung-Hun
No Other Choice
Jesse Plemons
Bugonia
Emily Blunt
The Smashing Machine
Elle Fanning
Sentimental Value
Ariana Grande
Wicked: For Good
Inga Ibsdotter Lilleaas
Sentimental Value
Amy Madigan
Weapons
Teyana Taylor
One Battle After Another
Benicio Del Toro
One Battle After Another
Jacob Elordi
Frankenstein
Paul Mescal
Hamnet
Sean Penn
One Battle After Another
Adam Sandler
Jay Kelly
Stellan Skarsgård
Sentimental Value
Paul Thomas Anderson
One Battle After Another
Ryan Coogler
Sinners
Guillermo del Toro
Frankenstein
Jafar Panahi
It Was Just an Accident
Joachim Trier
Sentimental Value
Chloé Zhao
Hamnet
It Was Just an Accident (France)
Neon
No Other Choice (South Korea)
Neon
The Secret Agent (Brazil)
Neon
Sentimental Value (Norway)
Neon
Sirāt (Spain)
Neon
The Voice Of Hind Rajab (Tunisia)
Willa
Arco
Neon
Demon Slayer: Kimetsu No Yaiba Infinity Castle
Aniplex, Crunchyroll, Sony Pictures Entertainment
Elio
Walt Disney Studios Motion Pictures
KPop Demon Hunters
Netflix
Little Amélie or the Character of Rain
Gkids
Zootopia 2
Walt Disney Studios Motion Pictures
Paul Thomas Anderson
One Battle After Another
Ronald Bronstein & Josh Safdie
Marty Supreme
Ryan Coogler
Sinners
Jafar Panahi
It Was Just an Accident
Eskil Vogt & Joachim Trier
Sentimental Value
Chloé Zhao & Maggie O’Farrell
Hamnet
Alexandre Desplat
Frankenstein
Ludwig Göransson
Sinners
Jonny Greenwood
One Battle After Another
Kangding Ray
Sirāt
Max Richter
Hamnet
Hans Zimmer
F1
“Dream as One”
Avatar: Fire and Ash
Music by: Miley Cyrus, Andrew Wyatt, Mark Ronson, Simon Franglen
Lyrics by: Miley Cyrus, Andrew Wyatt, Mark Ronson, Simon Franglen
“Golden”
KPop Demon Hunters
Music by: Joong Gyu Kwak, Yu Han Lee, Hee Dong Nam, Jeong Hoon Seo, Park Hong Jun
Lyrics by: Kim Eun-jae (EJAE), Mark Sonnenblick
“I Lied to You”
Sinners
Music by: Raphael Saadiq, Ludwig Göransson
Lyrics by: Raphael Saadiq, Ludwig Göransson
“No Place Like Home”
Wicked: For Good
Music by: Stephen Schwartz
Lyrics by: Stephen Schwartz
“The Girl in the Bubble
Wicked: For Good
Music by: Stephen Schwartz
Lyrics by: Stephen Schwartz
“Train Dreams”
Train Dreams
Music by: Nick Cave, Bryce Dessner
Lyrics by: Nick Cave
Avatar: Fire and Ash
Walt Disney Studios Motion Pictures)
F1
Apple Original Films
KPop Demon Hunters
Netflix
Mission: Impossible – The Final Reckoning
Paramount
Sinners
Warner Bros
Weapons
Warner Bros
Wicked: For Good
Universal
Zootopia 2
Walt Disney Studios Motion Pictures
The Diplomat
Netflix
The Pitt
HBO Max
Pluribus
Apple TV
Severance
Apple TV
Slow Horses
Apple TV
The White Lotus
HBO Max
Abbott Elementary
ABC
The Bear
FX on Hulu
Hacks
HBO Max
Nobody Wants This
Netflix
Only Murders in the Building
Hulu
The Studio
Apple TV
Adolesence
Netflix
All Her Fault
Peacock
The Beast In Me
Netflix
Black Mirror
Netflix
Dying For Sex
FX on Hulu
The Girlfriend
Prime Video
Kathy Bates
Matlock
Britt Lower
Severance
Helen Mirren
MobLand
Bella Ramsay
The Last of Us
Keri Russell
The Diplomat
Rhea Seehorn
Pluribus
Sterling K. Brown
Paradise
Diego Luna
Andor
Gary Oldman
Slow Horses
Mark Ruffalo
Task
Adam Scott
Severance
Noah Wyle
The Pitt
Kristen Bell
Nobody Wants This
Ayo Edebiri
The Bear
Selena Gomez
Only Murders in the Building
Natasha Lyonne
Poker Face
Jenna Ortega
Wednesday
Jean Smart
Hacks
Adam Brody
Nobody Wants This
Steve Martin
Only Murders in the Building
Glen Powell
Chad Powers
Seth Rogen
The Studio
Martin Short
Only Murders in the Building
Jeremy Allen White
The Bear
Claire Danes
The Beast in Me
Rashida Jones
Black Mirror
Amanda Seyfried
Long Bright River
Sarah Snook
All Her Fault
Michelle Williams
Dying for Sex
Robin Wright
The Girlfriend
Jacob Elordi
The Narrow Road to the Deep North
Paul Giamatti
Black Mirror
Stephen Graham
Adolescence
Charlie Hunnam
Monster: The Ed Gein Story
Jude Law
Black Rabbit
Matthew Rhys
The Beast in Me
Carrie Coon
The White Lotus
Erin Doherty
Adolescence
Hannah Einbinder
Hacks
Catherine O’Hara
The Studio
Parker Posey
The White Lotus
Aimee Lou Wood
The White Lotus
Owen Cooper
Adolescence
Billy Crudup
The Morning Show
Walton Goggins
The White Lotus
Jason Isaacs
The White Lotus
Tramell Tillman
Severance
Ashley Walters
Adolescence
Bill Maher
Bill Maher: Is Anyone Else Seeing This?
Brett Goldstein
Brett Goldstein: The Second Best Night of Your Life
Kevin Hart
Kevin Hart: Acting My Age
Kumail Nanjiani
Kumail Nanjiani: Night Thoughts
Ricky Gervais
Ricky Gervais: Mortality
Sarah Silverman
Sarah Silverman: Postmortem
Armchair Expert with Dax Shepard
Wondery
Call Her Daddy
SiriusXM
Good Hang with Amy Poehler
Spotify
The Mel Robbins Podcast
SiriusXM
Smartless
SiriusXM
Up First
NPR
Read the NOV ISSUE #119 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
PHOTO CREDIT | Critics Choice Awards
Earlier today, the nominations for the 31st Critics Choice Awards were announced as we are in the early stages of Awards Season! The show will take place on Sunday, January 4th and will air on E! as well as USA Network. Our predictions are in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics.
BEST PICTURE
Bugonia (Focus Features)
Frankenstein (Netflix)
Hamnet (Focus Features)
Jay Kelly (Netflix)
Marty Supreme (A24)
One Battle After Another (Warner Bros.)
Sentimental Value (Neon)
Sinners (Warner Bros.)
Train Dreams (Netflix)
Wicked: For Good (Universal Pictures)
BEST ACTOR
Timothée Chalamet – Marty Supreme (A24)
Leonardo DiCaprio – One Battle After Another (Warner Bros.)
Joel Edgerton – Train Dreams (Netflix)
Ethan Hawke – Blue Moon (Sony Pictures Classics)
Michael B. Jordan – Sinners (Warner Bros.)
Wagner Moura – The Secret Agent (Neon)
BEST ACTRESS
Jessie Buckley – Hamnet (Focus Features)
Rose Byrne – If I Had Legs I’d Kick You (A24)
Chase Infiniti – One Battle After Another (Warner Bros.)
Renate Reinsve – Sentimental Value (Neon)
Amanda Seyfried – The Testament of Ann Lee (Searchlight Pictures)
Emma Stone – Bugonia (Focus Features)
BEST SUPPORTING ACTOR
Benicio del Toro – One Battle After Another (Warner Bros.)
Jacob Elordi – Frankenstein (Netflix)
Paul Mescal – Hamnet (Focus Features)
Sean Penn – One Battle After Another (Warner Bros.)
Adam Sandler – Jay Kelly (Netflix)
Stellan Skarsgård – Sentimental Value (Neon)
BEST SUPPORTING ACTRESS
Elle Fanning – Sentimental Value (Neon)
Ariana Grande – Wicked: For Good (Universal Pictures)
Inga Ibsdotter Lilleaas – Sentimental Value (Neon)
Amy Madigan – Weapons (Warner Bros.)
Wunmi Mosaku – Sinners (Warner Bros.)Teyana Taylor – One Battle After Another (Warner Bros.)
BEST YOUNG ACTOR / ACTRESS
Everett Blunck – The Plague (Independent Film Company)
Miles Caton – Sinners (Warner Bros.)
Cary Christopher – Weapons (Warner Bros.)
Shannon Mahina Gorman – Rental Family (Searchlight Pictures)
Jacobi Jupe – Hamnet (Focus Features)
Nina Ye – Left-Handed Girl (Netflix)
BEST DIRECTOR
Paul Thomas Anderson – One Battle After Another (Warner Bros.)
Ryan Coogler – Sinners (Warner Bros.)
Guillermo del Toro – Frankenstein (Netflix)
Josh Safdie – Marty Supreme (A24)
Joachim Trier – Sentimental Value (Neon)
Chloé Zhao – Hamnet (Focus Features)
BEST ORIGINAL SCREENPLAY
Noah Baumbach, Emily Mortimer – Jay Kelly (Netflix)
Ronald Bronstein, Josh Safdie – Marty Supreme (A24)
Ryan Coogler – Sinners (Warner Bros.)
Zach Cregger – Weapons (Warner Bros.)
Eva Victor – Sorry, Baby (A24)
Eskil Vogt, Joachim Trier – Sentimental Value (Neon)
BEST ADAPTED SCREENPLAY
Paul Thomas Anderson – One Battle After Another (Warner Bros.)
Clint Bentley, Greg Kwedar – Train Dreams (Netflix)
Park Chan-wook, Lee Kyoung-mi, Don Mckellar, Jahye Lee – No Other Choice (Neon)
Guillermo del Toro – Frankenstein (Netflix)
Will Tracy – Bugonia (Focus Features)
Chloé Zhao, Maggie O’Farrell – Hamnet (Focus Features)
BEST CASTING AND ENSEMBLE
Nina Gold – Hamnet (Focus Features)
Douglas Aibel, Nina Gold – Jay Kelly (Netflix)
Jennifer Venditti – Marty Supreme (A24)
Cassandra Kulukundis – One Battle After Another (Warner Bros.)
Francine Maisler – Sinners (Warner Bros.)Tiffany Little Canfield, Bernard Telsey – Wicked: For Good (Universal Pictures)
BEST CINEMATOGRAPHY
Claudio Miranda – F1 (Apple Original Films)
Dan Laustsen – Frankenstein (Netflix)
Łukasz Żal – Hamnet (Focus Features)
Michael Bauman – One Battle After Another (Warner Bros.)
Autumn Durald Arkapaw – Sinners (Warner Bros.)
Adolpho Veloso – Train Dreams (Netflix)
BEST PRODUCTION DESIGN
Kasra Farahani, Jille Azis – The Fantastic Four: First Steps (Marvel Studios)
Tamara Deverell, Shane Vieau – Frankenstein (Netflix)
Fiona Crombie, Alice Felton – Hamnet (Focus Features)
Jack Fisk, Adam Willis – Marty Supreme (A24)
Hannah Beachler, Monique Champagne – Sinners (Warner Bros.)
Nathan Crowley, Lee Sandales – Wicked: For Good (Universal Pictures)
BEST EDITING
Kirk Baxter – A House of Dynamite (Netflix)
Stephen Mirrione – F1 (Apple Original Films)
Ronald Bronstein, Josh Safdie – Marty Supreme (A24)
Andy Jurgensen – One Battle After Another (Warner Bros.)
Viridiana Lieberman – The Perfect Neighbor (Netflix)
Michael P. Shawver – Sinners (Warner Bros.)
BEST COSTUME DESIGN
Kate Hawley – Frankenstein (Netflix)
Malgosia Turzanska – Hamnet (Focus Features)
Lindsay Pugh – Hedda (Amazon MGM Studios)
Colleen Atwood, Christine Cantella – Kiss of the Spider Woman (Lionsgate/Roadside Attractions)
Ruth E. Carter – Sinners (Warner Bros.)
Paul Tazewell – Wicked: For Good (Universal Pictures)
BEST HAIR AND MAKEUP
Flora Moody, John Nolan – 28 Years Later (Sony Pictures)
Mike Hill, Jordan Samuel, Cliona Furey – Frankenstein (Netflix)
Siân Richards, Ken Diaz, Mike Fontaine, Shunika Terry – Sinners (Warner Bros.)
Kazu Hiro, Felix Fox, Mia Neal – The Smashing Machine (A24)
Leo Satkovich, Melizah Wheat, Jason Collins – Weapons (Warner Bros.)
Frances Hannon, Mark Coulier, Laura Blount – Wicked: For Good (Universal Pictures)
BEST VISUAL EFFECTS
Joe Letteri, Richard Baneham, Eric Saindon, Daniel Barrett – Avatar: Fire and Ash (20th Century Studios)
Ryan Tudhope, Nikeah Forde, Robert Harrington, Nicolas Chevallier, Eric Leven, Edward Price, Keith Dawson –F1 (Apple Original Films)
Dennis Berardi, Ayo Burgess, Ivan Busquets, José Granell – Frankenstein (Netflix)
Alex Wuttke, Ian Lowe, Jeff Sutherland, Kirstin Hall – Mission: Impossible – The Final Reckoning (Paramount Pictures)
Michael Ralla, Espen Nordahl, Guido Wolter, Donnie Dean – Sinners (Warner Bros.)
Stephane Ceretti, Enrico Damm, Stéphane Nazé, Guy Williams – Superman (Warner Bros.)
BEST STUNT DESIGN
Stephen Dunlevy, Kyle Gardiner, Jackson Spidell, Jeremy Marinas, Jan Petřina, Domonkos Párdányi, Kinga Kósa-Gavalda – Ballerina (Lionsgate)
Gary Powell, Luciano Bacheta, Craig Dolby – F1 (Apple Original Films)
Wade Eastwood – Mission: Impossible – The Final Reckoning (Paramount Pictures)
Brian Machleit – One Battle After Another (Warner Bros.)
Andy Gill – Sinners (Warner Bros.)
Giedrius Nagys – Warfare (A24)
BEST ANIMATED FEATURE
Arco (Neon)
Elio (Pixar Animation Studios)
In Your Dreams (Netflix)
KPop Demon Hunters (Netflix)
Little Amélie or the Character of Rain (GKIDS)
Zootopia 2 (Walt Disney Animation Studios)
BEST COMEDY
The Ballad of Wallis Island (Focus Features)
Eternity (A24)
Friendship (A24)
The Naked Gun (Paramount)
The Phoenician Scheme (Focus Features)
Splitsville (Neon)
BEST FOREIGN LANGUAGE FILM
It Was Just an Accident (Neon)
Left-Handed Girl (Netflix)
No Other Choice (Neon)
The Secret Agent (Neon)
Sirāt (Neon)
Belén (Amazon MGM Studios)
BEST SONG
“Drive” – Ed Sheeran, John Mayer, Blake Slatkin – F1 (Apple Original Films)
“Golden” – Ejae, Mark Sonnenblick, Ido, 24, Teddy – KPop Demon Hunters (Netflix)
“I Lied to You” – Raphael Saadiq, Ludwig Göransson – Sinners (Warner Bros.)
“Clothed by the Sun” – Daniel Blumberg – The Testament of Ann Lee (Searchlight Pictures)
“Train Dreams” – Nick Cave, Bryce Dessner – Train Dreams (Netflix)
“The Girl in the Bubble” – Stephen Schwartz – Wicked: For Good (Universal Pictures)
BEST SCORE
Hans Zimmer – F1 (Apple Original Films)
Alexandre Desplat – Frankenstein (Netflix)
Max Richter – Hamnet (Focus Features)
Daniel Lopatin – Marty Supreme (A24)
Jonny Greenwood – One Battle After Another (Warner Bros.)
Ludwig Göransson – Sinners (Warner Bros.)
BEST SOUND
Al Nelson, Gwendolyn Yates Whittle, Gary A. Rizzo, Juan Peralta, Gareth John – F1 (Apple Original Films)
Nathan Robitaille, Nelson Ferreira, Christian Cooke, Brad Zoern, Greg Chapman – Frankenstein (Netflix)
Jose Antonio Garcia, Christopher Scarabosio, Tony Villaflor – One Battle After Another (Warner Bros.)
Chris Welcker, Benny Burtt, Brandon Proctor, Steve Boeddeker, Felipe Pacheco, David V. Butler – Sinners (Warner Bros.)
Laia Casanovas – Sirāt (Neon)
Mitch Low, Glenn Freemantle, Ben Barker, Howard Bargroff, Richard Spooner – Warfare (A24)
BEST DRAMA SERIES
Alien: Earth (FX)
Andor (Disney+)
The Diplomat (Netflix)
Paradise (Hulu)
The Pitt (HBO Max)
Pluribus (Apple TV)
Severance (Apple TV)
Task (HBO Max)
BEST ACTOR IN A DRAMA SERIES
Sterling K. Brown – Paradise (Hulu)
Diego Luna – Andor (Disney+)
Mark Ruffalo – Task (HBO Max)
Adam Scott – Severance (Apple TV)
Billy Bob Thornton – Landman (Paramount+)
Noah Wyle – The Pitt (HBO Max)
BEST ACTRESS IN A DRAMA SERIES
Kathy Bates – Matlock (CBS)
Carrie Coon – The Gilded Age (HBO Max)
Britt Lower – Severance (Apple TV)
Bella Ramsey – The Last of Us (HBO Max)
Keri Russell – The Diplomat (Netflix)
Rhea Seehorn – Pluribus (Apple TV)
BEST SUPPORTING ACTOR IN A DRAMA SERIES
Patrick Ball – The Pitt (HBO Max)
Billy Crudup – The Morning Show (Apple TV)
Ato Essandoh – The Diplomat (Netflix)
Wood Harris – Forever (Netflix)
Tom Pelphrey – Task (HBO Max)
Tramell Tillman – Severance (Apple TV)
BEST SUPPORTING ACTRESS IN A DRAMA SERIES
Nicole Beharie – The Morning Show (Apple TV)
Denée Benton – The Gilded Age (HBO Max)
Allison Janney – The Diplomat (Netflix)
Katherine LaNasa – The Pitt (HBO Max)
Greta Lee – The Morning Show (Apple TV)
Skye P. Marshall – Matlock (CBS)
BEST COMEDY SERIES
Abbott Elementary (ABC)
Elsbeth (CBS)
Ghosts (CBS)
Hacks (HBO Max)
Nobody Wants This (Netflix)
Only Murders in the Building (Hulu)
The Righteous Gemstones (HBO Max)
The Studio (Apple TV)
BEST ACTOR IN A COMEDY SERIES
Adam Brody – Nobody Wants This (Netflix)
Ted Danson – A Man on the Inside (Netflix)
David Alan Grier – St. Denis Medical (NBC)
Danny McBride – The Righteous Gemstones (HBO Max)
Seth Rogen – The Studio (Apple TV)
Alexander Skarsgård – Murderbot (Apple TV)
BEST ACTRESS IN A COMEDY SERIES
Kristen Bell – Nobody Wants This (Netflix)
Natasha Lyonne – Poker Face (Peacock)
Rose McIver – Ghosts (CBS)
Edi Patterson – The Righteous Gemstones (HBO Max)
Carrie Preston – Elsbeth (CBS)
Jean Smart – Hacks (HBO Max)
BEST SUPPORTING ACTOR IN A COMEDY SERIES
Ike Barinholtz – The Studio (Apple TV)
Paul W. Downs – Hacks (HBO Max)
Asher Grodman – Ghosts (CBS)
Oscar Nuñez – The Paper (Peacock)
Chris Perfetti – Abbott Elementary (ABC)
Timothy Simons – Nobody Wants This (Netflix)
BEST SUPPORTING ACTRESS IN A COMEDY SERIES
Danielle Brooks – Peacemaker (HBO Max)
Hannah Einbinder – Hacks (HBO Max)
Janelle James – Abbott Elementary (ABC)
Justine Lupe – Nobody Wants This (Netflix)
Ego Nwodim – Saturday Night Live (NBC)
Rebecca Wisocky – Ghosts (CBS)
BEST LIMITED SERIES
Adolescence (Netflix)
All Her Fault (Peacock)
Chief of War (Apple TV)
Death by Lightning (Netflix)
Devil in Disguise: John Wayne Gacy (Peacock)
Dope Thief (Apple TV)
Dying for Sex (FX on Hulu)
The Girlfriend (Prime Video)
BEST MOVIE MADE FOR TELEVISION
Bridget Jones: Mad About the Boy (Peacock)
Deep Cover (Prime Video)
The Gorge (Apple TV)
Mountainhead (HBO Max)
Nonnas (Netflix)
Summer of ’69 (Hulu)
BEST ACTOR IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Michael Chernus – Devil in Disguise: John Wayne Gacy (Peacock)
Stephen Graham – Adolescence (Netflix)
Brian Tyree Henry – Dope Thief (Apple TV)
Charlie Hunnam – Monster: The Ed Gein Story (Netflix)
Matthew Rhys – The Beast in Me (Netflix)
Michael Shannon – Death by Lightning (Netflix)
BEST ACTRESS IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Jessica Biel – The Better Sister (Prime Video)
Meghann Fahy – Sirens (Netflix)
Sarah Snook – All Her Fault (Peacock)
Michelle Williams – Dying for Sex (FX on Hulu)
Robin Wright – The Girlfriend (Prime Video)
Renée Zellweger – Bridget Jones: Mad About the Boy (Peacock)
BEST SUPPORTING ACTOR IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Owen Cooper – Adolescence (Netflix)
Wagner Moura – Dope Thief (Apple TV)
Nick Offerman – Death by Lightning (Netflix)
Michael Peña – All Her Fault (Peacock)
Ashley Walters – Adolescence (Netflix)
Ramy Youssef – Mountainhead (HBO Max)
BEST SUPPORTING ACTRESS IN A LIMITED SERIES OR MOVIE MADE FOR TELEVISION
Erin Doherty – Adolescence (Netflix)
Betty Gilpin – Death by Lightning (Netflix)
Marin Ireland – Devil in Disguise: John Wayne Gacy (Peacock)
Sophia Lillis – All Her Fault (Peacock)
Julianne Moore – Sirens (Netflix)
Christine Tremarco – Adolescence (Netflix)
BEST FOREIGN LANGUAGE SERIES
Acapulco (Apple TV)
Last Samurai Standing (Netflix)
Mussolini: Son of the Century (MUBI)
Red Alert (Paramount+)
Squid Game (Netflix)
When No One Sees Us (HBO Max)
BEST ANIMATED SERIES
Bob’s Burgers (Fox)
Harley Quinn (HBO Max)
Long Story Short (Netflix)
Marvel Zombies (Disney+)
South Park (Comedy Central)
Your Friendly Neighborhood Spider-Man (Disney+)
BEST TALK SHOW
The Daily Show (Comedy Central)
Hot Ones (YouTube)
Jimmy Kimmel Live! (ABC)
Late Night with Seth Meyers (NBC)
The Late Show with Stephen Colbert (CBS)
Watch What Happens Live with Andy Cohen (Bravo)
BEST VARIETY SERIES
Conan O’Brien Must Go (HBO Max)
Last Week Tonight with John Oliver (HBO Max)
Saturday Night Live (NBC)
BEST COMEDY SPECIAL
Brett Goldstein: The Second Best Night of Your Life (HBO Max)
Caleb Hearon: Model Comedian (HBO Max)
Leanne Morgan: Unspeakable Things (Netflix)
Marc Maron: Panicked (HBO Max)
Sarah Silverman: PostMortem (Netflix)
SNL50: The Anniversary Special (NBC)
Read the latest issue of Athleisure Mag.
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PHOTO CREDIT | Chloe Wine Collection
And just like that, we’re in the Holiday Season. We are days away from a New Year and yet the final month is filled with weeks of activities that can definitely make our calendar look like complete chaos! We know that we have a number of events, deadlines to meet, gifting to do, meals and more! With all that is going on, we want to look amazing wherever we’re going. Chloe Wine Collection and Drybar have launched their Holiday Bow Bar at participating salons that allows you to mix beauty, gifting, and your favorite Drybar studio across the country.
Today through Jan 4th, you can book the Holiday Bow Bar Experience Bow & Wine Upgrade to take your blowout to the next level with a glass of Chloe Pinot Grigio (21+ at participating locations to enjoy responsibly) and a designer Lele Sadoughi bow. In addition to booking your appointment, you can bring up to 2 gifts to be professionally wrapped complimentary (during 2 of busiest holiday weekends if you are in NYC - Tribeca, LA - Culver City, or Dallas - North Park on Dec 13th, 14th, 20th, and 21st for the Holiday Bow Bar Wrapping Experience) while getting your hair done and enjoying a glass of wine.
Read the latest issue of Athleisure Mag.
Read the NOV ISSUE #119 of Athleisure Mag and see YUZU BEAUTY in mag.
PHOTO CREDIT | Justin Pagano
In this month’s issue, our front and back cover story is with singer/songwriter and producer, JJ Julius Son of Grammy nominated Kaleo who is known for their song, Way Down We Go. We talk with him about his creative process, how the band came together, touring in iconic venues, his wine in partnership with Maison Wessman, collaborations with Kingmaker cigars and Clocks + Colour that includes hats and jewelry.
We caught up with Chef Kristen Kish to talk about her upcoming shows that we can't wait to see her hosting S23 of Bravo's Top Chef: Carolinas, which returns in Spring '26 and she is joining the cast of Peacock's Traitors for S4 which premieres in Jan. We also talk about the importance of kindness and her partnership with KIND bars, holiday gifting, and more!
We sat down with the cast and the Creator/Executive Producer and writer of STARZ's Spartacus: House of Ashur to talk about this alternate timeline show and what we can expect from a sure to be riveting series!
After attending a dinner at Manhatta where we got to hear from Medtronic about their latest device, Altaviva that allows those who have battled bladder contol problems to have a better quality of life, we took some time to find out more about the device and to learn about incontinence with Dr. Janet Harris-Hicks.
We enjoyed taking a class at Pvolve in partnership with Hers to find out about menopause and why mobility is so important as this stage of life is being navigated. We talk with members of each brand's executive team to find out about the program and what we need to know.
We sat down with Chef David Rose to find out about Holiday Eats as we prepare to make meals during this time of years as well as tips that will let us enjoy them and our guests!
We pop down to DCs Georgetown to enjoy Thai street food at Rimtang where the recipes are passed down from the chef/owner Saran Peter Kannasute's mother who also works at this restaurant in this month's The Art of the Snack.
This month's Athleisure List comes from Cash Mountain Ranch which is Johnny Cash's former home that you can enjoy staying in when you're looking for a bit of rest and relaxation in Casita Springs, CA. In addition, Taqueria Condesa in Hell's Kitchen makes sure that we get all of our taco and cocktail needs met!
Our 9DRIP feature comes from this month's cover - JJ Julius Son who shares what he purchased for himself when he felt that he made it, his go-to style, and how he gave back to friends, family, and mentors. Kay Sides, founder of Roam and owner of HATCh Showroom shares her 9LIST STORI3S for her must-haves in beauty, style, and fitness. This month's 9PLAYLIST comes from DJ/Celebrity Choreographer Matt Steffania as he shares what he is listening to on his playlist. Our 9LIST 9M3NU includes Chef Karen Akunowicz, Chef Matthre Cutolo, and Chef/Host Jeff Mauro who shares what they love about the Fall, ingredients that they cook at this time, and what we should enjoy when we come in to dine with them.
Read the NOV ISSUE #119.
We’re looking forward to the Rockstar Energy Open at the Breckenridge Ski Resort that takes place from Dec 19-21st in Breckenridge, Colorado. This 3 day festival is free and open to the public and showcases world-class snowboarding competitions, live music, art, installations and an interactive fan village with Breck’s 5 iconic peaks in the background. You’ll enjoy elite pros as well as rising stars!
The inaugural snowboarding edition of the Rockstar Energy Open will include both men’s and women’s divisions and spotlight a star-studded roster of Rockstar Energy athletes, including Olympic gold medalist Red Gerard, Colorado native Nik Baden, and fan-favorite Iris Pham.
The Rockstar Energy Open will also debut a new world-class rider-designed course created in partnership with Snow Park Technologies and the Breck Terrain Park Crew. The competition venue will feature a unique muli-terrain setup unlike traditional slopestyle, halfpipe or big air formats.
Read the latest issue of Athleisure Mag.
PHOTO CREDIT | NBC Universal
We know that this time of year has a number of activites that we enjoy over the next few weeks. Thanksgiving allows us to come together either on Turkey day itself or whichever days that you tend to share with others. For us, we enjoy that while we wait for an epic dinner, we have a slate of shows to get us ready for the holiday season. For those that are interested in getting a peek on what to expect for the big day, Countdown to the 99th Macy’s Thanksgiving Day Parade on 11.26.25 from 8 - 9pm ET on NBC as well as Peacock to enjoy live. You get to enjoy what goes into preparing for this show. Following this show, continue on to watch A Saturday Night Live Thanksgiving from 9 - 11pm ET. Of course, on Thanksgiving, it’s all about the 99th Macy’s Thanksgiving Day Parade from 8:30am - 12pm ET (if you miss it, it plays again at 2pm and then you can catch it on Peacock). We always enjoy watching the National Dog Show Presented by Purina to our favorite breeds hit the show floor.
For a 3rd year, we’re covering the Food Network NYC Wine Food Festival presented by Invesco QQQ. This year’s culinary event took place at The Seaport featuring tastings, dinners, and education from Oct 15th - Oct 19th. As we have done in the past years of coverage, we cover the events, interview those who hosted events as well as culinary participants, and adjacent activities, restaurants and our partnering hotel that hosted us this year to add in the perfect Staycation to bring it all together. Each season, the coverage gets larger and we know that you’ll enjoy getting a bird’s eye view on what takes place as you begin to think about planning for next year’s event!
On the first day of the NYCWFF we made our way downtown to The Wall Street Hotel, which is where the culinary talent stays due to its proximity to The Seaport. We picked up our press passes and tickets so that we could attend all of the events we were scheduled for as our first was later on that night.
We then navigated to the CODA Williamsburg Hotel who hosted us for 5 nights. Make sure to read the in depth interview that we had with this hotel following our NYCWFF interviews and coverage.
A TASTE OF THE TIN BUILDING: A PARTY HOSTED BY JEAN-GEORGES VONGERICHTEN + GREGORY GOURDET
The Tin Building is a Food Hall that we have always enjoyed attending a number of editor events as well as to swing by when we are downtown. On this night, A Taste of the Tin Building: A Party Hosted by Jean-Georges Vongrenichten + Gregory Gourdet took place on both floors for an epic night of bites and sips.
Our first interview was with one of the night’s hosts, 3X James Beard Award Winning Chef Gregory Gourdet who is known for Kann in Portland, Oregon as well as being the Culinary Director of Printemps New York which has 5 dining options including: Maison Passrelle (fine dining), Cafe Jalu (all-day cafe), Salon Vert (raw bar), Red Room Bar (cocktail lounge), and Champagne Bar (a bar). We were first introduced to him on BRAVO’s Top Chef: Boston S12 where he was a runner up and Top Chef: All-Stars LA S17 where he was a finalist. You can also see him during various episodes with Top Chef: Dish with Kish.
ATHLEISURE MAG: We have enjoyed seeing you since you first appeared on Top Chef and have loved your storytelling around food and how you shared yourself with us, so it is an honor to meet to you!
CHEF GREGORY GOURDET: Thank you! It’s so nice to meet you too!
AM: When did you realize that you wanted to be a chef?
CHEF GG: I was cooking for myself for the first time to feed myself in college! I went to college in Montana. It was, like the first time I had to feed myself!
AM: Right.
CHEF GG: I just kind of like had a knack for it I think. My friends told me I was good at it. I would do a lot of potlucks and dinner parties, and it was just like, really, really fun, and I had really been struggling with finding what I really wanted to do in college anyway. I mean, back then, I didn’t even know where culinary school was. So, my first job was washing dishes and the chef suggested that I should go to culinary school and I literally went there! This was in 1990’s before any Food Network or what we knew like what a chef was.
AM: Exactly!
What led you to say that you wanted to do Top Chef? I mean, that is such a competition.
CHEF GG: Yeah, I mean, honestly, I’ve had friends who’ve been on Top Chef since S1. Actually, very funny, my friend, Lee Anne Wong (Top Chef: San Francisco S1, Top Chef: Colorado S15, Top Chef: All-Stars LA S17), was on S1. She worked at 66, which was a restaurant that was owned by Jean-Georges which is where I worked at! So this is a very full circle moment! I always grew up with Top Chef. I grew up as someone who was in my career and Top Chef was always an option, and I actually auditioned twice and finally by the third time, I got cast.
AM: I mean, your season was amazing. I love how you brought your point of view with the food. Why was it so important to present Haitian cuisine?
CHEF GG: Yeah, I mean, I think the thing about Top Chef, and what makes you really good at it, is when you know your food, you know? I think a lot of us, we worked in whatever space, fine dining, and it’s a different culture, and we’re just trying to learn. For so long, French fine dining was really the foundation of so much!
AM: Absolutely.
CHEF GG: You know, it’s like, when you’re on that show and you’re asked to push yourself – you’re trying to find out who you are.
AM: Right.
CHEF GG: As a chef, the best way to express yourself is through your food. So you start to find out what your food is, and you know you, you’re triggered on memory and taste, and things that you’re comfortable cooking.
AM: We’re here tonight, at the Food Network NYCWFF. Why did you want to be part part of this?
CHEF GG: Well, JG asked me.
AM: I mean, say no more!
CHEF GG: He’s my mentor and I’ll do anything for him.
AM: Exactly!
CHEF GG: I worked for him for a really long time for the formative years of my career! We’re still extremely close. He still influences a lot of my cooking, from seasonality to using lux ingredients, to him introducing me to so many spices! I consider myself a global chef today, and it’s a lot of the things that he taught me when I was a young cook.
AM: Thank you Chef for taking the time! We have been a fan for years and we always love seeing when you and Chef Kristen Kish (Top Chef: Seattle S10 winner, Top Chef: Wisconsin + Milwaukee S21 Host, Top Chef: Destination Canada S22 Host, and upcoming Top Chef: Charlotte, North + Greenville, South Carolina S23 Host, Athleisure Mag MAR ISSUE #99 2024 cover star) are together!
IG @nycwff
ASIAN NIGHT MARKET HOSTED BY PADMA LAKSHMI + JEAN-GEORGES VONGERICHTEN | CHEF JEAN-GEOGES VONGERICHTEN
For our 2nd night, we made our way to the Asian Night Market Hosted by Padma Lakshmi + Jean-Georges Vongerichten at The Seaport for Asian street food, as well as to interview Chef JG himself, who was also the host for this event. We have had the pleasure of eating at a number of JG restaurants over the years including Spice Market which was a place we enjoyed everytime we were in the Meat Packing District, abc Kitchen, abcV, and more. After all of the many meals we have had there, we were excited to talk with him about how he got into the industry, his restaurants and why he enjoys being part of the NYCWFF.
ATHLEISURE MAG: It’s such a pleasure to chat with you as there is so much going on! We have been fans of your restaurants for years.
When did you realize you wanted to be a chef?
CHEF JEAN GEORGES VONGERICHTEN: Oh, my God, before you were born! It was in 1973, I was 16 years old. I was terrible in school - almost a dropout – I felt bad! I was bad in school, but my parents took me to a 3-Michelin star restaurant for my 16th birthday. It was just my parents and I, we never went to restaurants. At that time it was too big for kids, it was a time where people still had their grandparents and uncles living under one roof! It was 3 generations living under one roof, that doesn’t really exist anymore!
AM: Right –
CHEF JGV: So, they took me to the restaurant. I couldn’t believe how people were out there eating at this restaurant! For me, you ate at home, the pot was on the table, and you serve yourself! Seeing everything that I saw at that restaurant changed me and I enjoyed everything! When we finished our meal, the chef came to our table and he asked how everything was and my parents let him know that if he needed anything, whether it was to wash dishes or to peel potatoes, I was his man because they saw that I had shown an interest in this.
AM: Wow!
CHEF JGV: The chef let us know that they were in fact looking for an apprentice. So that’s how I started and I never washed dishes! I started in pastries and you had to weigh everything so I started in pastries for 6 months and then I continued on with my apprenticeship, but that day, I tell you, my eyes lit up at that meal!
AM: You knew it was for you!
CHEF JGV: I knew that this was delicious and it was everything that I was looking for. Everything you touched just made you feel it and I knew I could do it! I found my calling!
AM: Did you ever think that you would have the portfolio of restaurants that you have now?
CHEF JGV: Oh no! For me at that time, it was about getting out of the house, having a job, and being able to start my life and that was it!
AM: We have enjoyed eating at a number of your restaurants as it is always an experience! What do you look for when it comes to opening another restaurant – do you have a series of criteria that you’re looking for?
CHEF JGV: I mean, here in the city, I want to cover every zip code!
AM: Ok, fair, there are a few you have yet to tackle!
CHEF JGV: When I opened my first restaurant in 1991, JoJo, it’s on 64th and Lexington and it still exists. I love cooking for the neighborhood and tourists that are passing by and it’s in a Brownstone and it’s so cute! This was before social media and cell phones. People heard about it via word of mouth and they came, this was in ’91. So having people come and talking about it was great!
Then I opened Vong, then there was Jean-Georges, and then The Mercer Kitchen which is downtown and so on and so forth. I love downtown, I live in the West Village.
Then internationally, I like to go to a city where I’m going to see something so that means – Tokyo, going to Shanghai, going to Singapore, Paris, London, Marrakech – you always see something new! I have 16 restaurants across the world.
AM: That is amazing and it’s definitely a flex!
CHEF JGV: Oh yeah, I could go to Marrakech and come back with 2 new ideas. Traveling for me is –
AM: Your inspiration board!
CHEF JGV: Oh yes and NY is my inspiration as well! We have so many people from everywhere here! We have the best Italian, the best Asian, the best Chinese, the best Jamaican –
AM: You literally can just keep going down the street and there is something!
CHEF JGV: Oh yeah, Indian, Greek, - there is everything. So living in NY, you’re definitely at home because you’re all around the world in one place and NY is a world of it’s own and it’s like a country of it’s own – no?
AM: Basically!
We had the pleasure of being here last night for the first night of NYCWFF’s A Taste of the Tin Building: A Party Hosted by you and Chef Gregory Gourdet which was just amazing. It was just insane!
CHEF JGV: It was crazy, no?
AM: Without a doubt! I kept seeing you like run by, and I was like, “there’s Chef.”
CHEF JGV: Oh yeah! I did my 25,000 steps.
AM: I would think so!
Why did you want to be a part of the food festival?
CHEF JGV: I mean, I have known Lee Schrager for a long time. We have been participating in the SOBEWFF in Miami for a long time – 15 years.
AM: Yup.
CHEF JGV: We’ll do a dinner usually every year for NY so it could be at Jean-Georges, but we always do 1 or 2 of our restaurants for it. This time, Lee was begging to use The Seaport, because everything started down here.
AM: Absolutely!
CHEF JGV: The Fulton Fish Market was here and this was the city’s first working port. (Editor’s Note: The Seaport was New York’s first working port and by the 19th century, it was the busiest in the nation. The Tin Building by Jean-Georges the culinary heart of the Seaport is the former site of the original Fulton Fish Market which opened in 1822, which operated as the city’s seafood center for nearly 2 centuries. In 2005 The Fulton Fish Market moved to its current location in Hunts Point, the Bronx. New York City was once the oyster capital of the world, with the Seaport’s Fulton Fish Market as the central hub for what New Yorkers considered a staple food in their diet.) So I convinced my partners that we should do this here and they said yes!
AM: That’s amazing!
CHEF JGV: I mean, it’s a little boost as well. When we opened here 5 years ago, it was during the pandemic and everyone was escaping the city. Now that are people are back now and we’re all exploring, it was the perfect match to do this!
Doing our event yesterday with Gregory Gourdet was so much fun!
AM: We interviewed him yesterday, we love him as we do you!
CHEF JGV: He is a protégé of mine. We have been friends for awhile and he is such a delight! I am always very proud of him!
AM: I appreciate you taking the time as your restaurants have always been such an experience visually as well as from a culinary standpoint. We enjoyed last night’s event and are so excited for tonight’s Asian Night Market that you are co-hosting with Padma Lakshmi (BRAVO’s Top Chef Host S2 – S20, Hulu’s Taste the Nation with Padma Lakshmi, CBS’ America’s Culinary Cup).
CHEF JGV: Oh yeah, the street foods are going to be so good tonight! It’s a little cold!
AM: It’s a little chilly!
CHEF JGV: I just told my assistant that I need to have my sweater! I can’t walk around like this! My son is also cooking tonight too, you should check him out as well (Editor’s Note: Chef JG’s son, Cédric Vongerichten is the Executive Chef and Owner of Wayan (NYC, Aspen, and Hamptons), Co-Owner of Ma•dé, Maritime at Jeddah Editon Hotel, and Executive Chef/Co-Owner along with his father at Perry St.). Say hi to my son when you see him!
IG @chefjgv
GRAND TASTING: DAYTIME EDITION HOSTED BY SOFIA AND MANOLO VERGARA
Saturday morning’s Grand Tasting: Daytime Edition Hosted by Sofia and Manolo Vergara allowed us to enjoy an array of dishes via a Walking Tasting. It was a great way to see culinary demonstrations, a number of chefs on our favorite TV shows, and tasting incredible bites and sips throughout the day. We even heard hear from Sofia Vergara and her son Manolo who shared their empanada company, TOMA.
IG @eattoma
BULLEIT + SEAN EVENS HOST OF PRIVATE TAKEOVER @ OLD MATES PUB
As soon as we left the NYCWFF Grand Tasting, we went around the corner to Old Mates Pub, which is an Aussie bar that is a cool vibe, to enjoy catching your favorite games. We were guests of Bulleit Frontier Whiskey, which was hosted by Sean Evans of Hot Ones. In partnership with the whiskey brand, he launched a new content series One More Round in collaboration with First We Feast. The series focuses on celebrating the moments when ideas move from napkin sketches to real action. He chats with WNBA legend Breanna Stewart, Black Thought of The Roots, and Lionel Boyce (Project Hail Mary, Shell, The Jellies) of The Bear.
Throughout the event, DJ BYNX made sure that the vibes were in full swing as we enjoyed Bulleit cocktails and an array of bites in a cool downstairs lounge aesthetic.
IG @bulleit
GRAND TASTING: AFTER DARK – THE STEAKHOUSE VIP SESSION PRESENTED BY OLD FORESTER
We made our way back across the street after the Bulleit event to go to the Grand Tasting: After Dark The Steakhouse VIP Session Presented by Old Forester that took place at Carne Mare, a phenomenal steakhouse. At this event, 4 steakhouses showcased bites as well as classic cocktails that used Old Forester. We enjoyed Carne Mare, Cote Korean Steakhouse, La Boite, and Hawksmoor. It was great to enjoy these bites at the restaurant and to take a break from the festivities taking place outside for the larger Grand Tasting: After Dark.
IG @oldforester
GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON
After the Steakhouse VIP Session, we went back to the Grand Tasting: After Dark presented by Montchevre Goat Cheese Hosted by Chef Bobby Flay + Chef Brooke Williamson for late night eats. We even swung by the stage on the promenade to hear how Lee Schrager got Chef Bobby Flay and Chef Brooke Williamson to host this particular event. An added surprise was to see the 2 dance the night away under the stars which you can see here.
IG @bobbyflay
GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON | JEFF MAURO
We caught up with the Sandwich King, Jeff Mauro right before he did a demo that night with his fellow co-star of The Kitchen, Chef Geoffrey Zakarian. We wanted to hear about how his passion for food and why he loves being part of this festival!
ATHLEISURE MAG: When did you first fall in love with food?
JEFF MAURO: Jumping right into it! Growing up in a giant Italian-American Family, food is everything to us. Seeing the power of food from a young age where, if you were that just, you know, sweeter to your grandma or your aunts, your mom - tug on their apron, oh so gently - they will give you a little morsel while they’re cooking, right? I was, like, oh my God, this is everything! When we had family parties, graduations, funerals, birthdays - all that stuff I was in it for the food. So, I saw how food is so transformative from a young age just because of the the matriarchs in my family!
AM: Wow!
What was the first bite that you felt that you fell in love with?
JM: My grandma used to make this, like, just homemade pizza, right? She caught it with scissors and it was like so undercooked and gooey that I couldn’t get enough of it, right? It was just like homemade dough, and a little bit of cheese and a little thin. She has this old white stove, and I remember these big steel scissors and just the noise of her snipping, the pizza was like a call to action for me, and you take that bite and that was it!
AM: What do you love about being at the food festival? I mean, it’s always such a fun time and so many people to see in the community.
JM: It’s all my friends you know? We’re a tight-knit group. There’s only you know a couple dozen of us if that, and this is when we all get to hang out. We’re not running around crazy on the TV set or competing, or, you know, this is like, we see each other in the lobby at the hotel. We get drinks, there’s Chef Arrón Sánchez sitting there and you know, you’re in the lobby with the Brothers Voltaggio (Michael and Bryan), as I call them. They’re sitting there having a drink at the hotel lobby and then you come here and I’m with Chef Geoffrey Zakarian and it’s a little yearly reunion every time we do these things!
AM: I love that.
IG @jeffmauro
FOODIECON
On the last day of the NYCWFF, we made our way to Foodiecon which is the educational portion of this event. Guests were able to hear from culinary personalities, chefs, and content creators to find out about their business and how they go about doing it. In addition, there were additional bites, sips, and settings that allowed for people to create content for their social platforms to make their own.
SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA
The final event of the NYCWFF was Sunday Supper presented by Peroni Hosted by The Pasta Queen Nadia Caterina Munno + Lil Mo Mozzarella which allowed us to enjoy a number of our favorite Italian dishes and beverages! It was a great vibe and closing to a successful food festival series.
SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF KAREN AKUNOWICZ
Our final interview took place with James Beard Award winner for 2018 Best Chef (her restaurant Fox & the Knife debuted in 2020 and in that year, it was a finalist for Best New Restaurant in America) Chef Karen Akunowicz which was another Top Chef favorite of ours! We wanted to take a few moments with her even though her booth was hopping to find out what she loves about being a chef and why she participated in this year’s festival.
ATHLEISURE MAG: It’s so great to meet you! We have been fans of yours since we first saw you on Top Chef: California S13 where you were a finalist and again Top Chef All-Stars L.A S17.
CHEF KAREN AKUNOWICZ: I appreciate that, thank you so much!
AM: Of course!
So what was the first bite of food that you ate that made you fall in love food?
CHEF KA: Oh my gosh!
AM: I know, it’s a tough question!
CHEF KA: What made me fall in love with food? My mom’s chicken cutlets. That was my birthday dish every year. I still ask her to make them when she comes to my house. I make them for my daughter, the exact same way that she made them. I don’t chef them up.
AM: Wow.
CHEF KA: It’s like 4C Italian Bread Crumbs. I make them exactly the way that she did, and there’s something in that for me that resonates so much!
AM: When did you realize that you wanted to be a chef?
CHEF KA: I realized I wanted to be a chef - I worked in restaurants since I was 17 years old, and I would say that I have done every job there is to do. I worked in FOH for a very long time. I was a barista, I was a server, I was a waitress in a diner, I was a general manager before I ever started cooking. I was applying to get my Master’s degree in Social Work.
AM: Okay!
CHEF KA: While that was going on, I noticed that I never talked about what I was going to do with that, but I would always say, “someday if I own my own restaurant.”
AM: Right.
CHEF KA: That’s what prompted me to go to culinary school. I think for me, you know, that was like a turning point. I said, okay, if I’m gonna do this, I want to have the foundation, the understanding, and I didn’t know if I would continue to cook or not.
AM: Yup.
CHEF KA: But it stuck.
AM: As a fellow Virgo, we like to have all our details!
CHEF KA: Oh yeah, all of our ducks in a row! And also, you know, that, like, I always was aware that, like, I wouldn’t be given many opportunities to fail.
AM: Well, there’s also that part.
CHEF KA: So I had to succeed.
AM: Yup.
CHEF KA: Because I would never be given a second chance and I’m sure, you know, that as well even more than I do.
AM: 100%.
The business of being a chef has gained nuances and layer. It seems like being a chef is amazing, but then adding in TV – shows like Top Chef, social etc. How has that been beneficial to your career?
CHEF KA: It’s beneficial to the restaurants. TV has definitely given that breadth and reach that nobody else has. The thing about it for me is also that it keeps different parts of my brain going. So it energizes me and it inspires me in ways that keep me motivated in different ways in my career, in restaurants, and it also brings new life and ideas to that as well. I think that I’m somebody who I used to say, I really like to be busy. It’s not that I like to be busy, but I like to be inspired and motivated. I like all different sides of my brain to work. I write cookbooks because it works a different part of my brain, even though the entire time I’m writing I’m like, “writing a cookbook is so hard!” It makes your brain work in different ways and it makes everything work better. So I’m so lucky to have these creative outlets in my career.
AM: So you’re here at the Food Network NYCWFF today. Why are you a part of it as we love covering it!
CHEF KA: For me, New York has always been the epicenter of the world, truly. I’m from New Jersey originally, so my dad worked in the city forever, so this is really, you know, it’s the room where it happens, right?
AM: It’s happening.
CHEF KA: It’s always an honor for me to be back. I’m also deeply inspired by what the festival is able to contribute to different organizations there working with the James Beard Foundation specifically to continue programs like, WEL – Women’s Entrepreneurship Leadership. It’s so important. So anything I can do to continue and forward those things is really valuable to me. There’s the stuff that we have to do and then there’s the stuff we get to do.
AM: Exactly!
CHEF KA: The NYCWFF is something that I get to do!
SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF MATTHEW CUTOLO
While we were at Sunday Supper, we talked with Chef Matthew Cutolo who is the chef at Gargiulo’s to talk about the storied Italian restaurant that has been around for over a 100 years and is a staple in Coney Island. We talked about the restaurant, his love of chefing and why they participated in this year’s festival.
ATHLEISURE MAG: What was the first dish that made you fall in love with food?
CHEF MATTHEW CUTOLO: Without a doubt, pizza. It’s the first thing I ever learned to make with my grandfather. We have two brick ovens that were imported from Naples in the 1970s, and we spent our summers making brick oven pizzas together. There are photos of me at just two years old, standing on a kitchen stool with my hands in the dough. It wasn’t just about the food, it was about the time spent with him. Those moments in the kitchen are some of my most cherished memories and really where my love for cooking began.
AM: When did you realize that you wanted to be a chef?
CHEF MC: My grandfather instilled my love for food at a young age, but I actually went to school for accounting and finance. About halfway through, after a conversation with my Uncle Louie, I realized I couldn’t picture myself sitting behind a desk for the rest of my life. My uncle pretty much said, “are you coming to work when you’re done?” For me it was an easy decision.
From there, I learned from each of my four uncles and aunt, the owners of Gargiulo’s, which gave me a great foundation in every part of the business. But I was always drawn to the kitchen. I learned so much from my cousin Mike the Bake and my Uncle Mike, the head chef. That’s where I truly found my place, and the rest is history.
AM: You’re the chef at the historic Gargiulo’s, which has been around since 1907 in Coney Island! Tell us about this restaurant.
CHEF MC: Gargiulo’s first opened in 1907, founded by the Gargiulo family, and my family purchased it in 1965. Today, my aunt and uncles own the restaurant, and I’m proud to represent the third generation continuing the tradition.Coney Island has changed a lot over the years, but Gargiulo’s has remained a constant. In 1977, we earned 3 stars from The New York Times, which was unheard of for a restaurant outside Manhattan. In the restaurant outside Manhattan. In the early 1980s. we added the catering hall where countless families have celebrated special occasions. We’re a white-tablecloth, tuxedo-clad, fine dining Italian restaurant serving classic Neapolitan cuisine with recipes passed down through generations. Our goal is to make every guest feel welcomed, like they’re sitting at their nonna’s table.
AM: We had the pleasure of trying your dish at Sunday Supper to close out this season’s NYCWFF. Why did you and your restaurant want to be part of this event?
CHEF MC: It’s the best food festival! The energy, the people, the chefs, it’s an incredible experience every year. I love connecting with so many talented chefs, personalities, guests, and brands, whether it’s catching up with old friends or making new ones and always having a laugh. This was my third year at the festival, and it’s something I look forward to every year.
PHOTOGRAPHY CREDITS | Paul Farkas
During the Food Network NYCWFF our hosts for the 5 days of coverage of this culinary festival was at CODA Williamsburg Hotel. We loved the fact that we could enjoy this staycation, take in the neighborhood and still pop in and out of the city to head to The Seaport to enjoy sips and bites from phenomenal chefs.
We sat down with the hotel’s Interim General Manager, Alberto Hinojosa who talked with us about this poperty whether you’re staying for a vacation, staycation, business travel, or your simply in the neighborhood. He shares features of this hotel from common areas, amenities, their restaurant, and CODA Beach Club!
ATHLEISURE MAG: When did CODA open, and what can you tell us about the hotel in terms of occupancy and its proximity to areas nearby?
ALBERTO HINOJOS: Coda opened its doors in 2023 and is centrally located in Williamsburg, just steps from Greenpoint. The hotel sits in one of the best spots in Brooklyn — easy to reach both Manhattan and local favorites around the neighborhood.
AM: Tell us about the common areas that guests have access to.
AH: Guests have access to our co-working space, a 24-hour fitness center, and our rooftop bar and restaurant serving breakfast, lunch, and dinner. Each space was designed to feel relaxed and welcoming — you can work, unwind, or socialize all in one place.
AM: You also have a restaurant that is part of the hotel, Meili – what can you tell us about that?
AH: Meili is a Sichuan Chinese restaurant led by Michelin-rated Chef Peter He. Williamsburg has a few Sichuan options, but this is the best one.
AM: We were on your rooftop during Bar Convent Brooklyn – tell us about Meili Rooftop.
AH: The rooftop is open daily except Mondays, with a happy hour from 6–8 PM.
AM: Although we’re no longer in the summer season, you also have a pool. Tell us about this amenity, and for those who are not guests, do you have pool passes that people can buy to enjoy CODA Beach Club?
AH: The Beach Club will reopen in May 2026 and run through September. It’s open daily to hotel guests, and non-guests can purchase advance day passes directly from the hotel. The Beach Club is adult-only, though next season we’ll introduce limited extended family swim hours as well.
AM: For guests staying at the hotel, tell us about the kinds of rooms available as well as the amenities that are offered in them.
AH: We offer a full range of rooms — Standard Queen (240 sq ft), Standard King (250 sq ft), Deluxe King (295 sq ft), King Suites (490 sq ft), and our Penthouse at 1,500 sq ft. All rooms include DS & Durga bath products, Kassatex bedding and towels, custom furniture from House of CODA and minifridges/coffee makers upon request.
AM: Tell us about the House of CODA.
AH: House of CODA is a California-based furniture designer that’s been around for over 30 years. They specialize in made-to-order pieces, and every room and public area at the hotel features their work. It gives the property a really cohesive, custom feel.
AM: What can you tell us about the neighborhood, and what are 3 things that we should do, check out, or eat?
AH: Williamsburg should definitely be your second stop after Manhattan. It has everything the city offers but with more of a local, community vibe and a slower pace. My go-to spots: Café Collette on Berry for breakfast or lunch, Amber Steakhouse in Greenpoint for dinner, and Peter Pan Donuts for a great flagel. For nightlife, Superior Ingredients is just a block away and always has top DJs.
AM: What makes CODA Hotel Williamsburg a great option for guests?
AH: The human connection we offer. Our team genuinely enjoys making a difference and creating great experiences for our guests. The reviews speak for themselves — people can feel that authenticity.
AM: Is there anything we should know about as we look ahead to spring or summer?
AH: We’re planning several activations for the 2026 Beach Club season and will be launching the Coda Creatives Speaker Series in Q2. The series will bring together NYC locals and creatives to share their stories and inspire the community.
IG @coda.hotels
PHOTOGRAPHY COURTESY | PG 42 - 47 Coda Williamsburg
Of course, we had an epic time at the Food Network NYCWFF and ate so many bites from our favorite restaurants and chefs! With 5 days of coverage, we found ourselves with a day off and made our way to INDN to enjoy Indian cuisine and phenomenal cocktails. The vibe of this midtown restaurant, the attention to detail, and of course the sweet and savory options are definitely going to live in our tastebuds until we come back again. We had the pleasure of meeting Owner and Beverage Dir. Simran Bakshi to talk more about this restaurant!
ATHLEISURE MAG: Before we delve into INDN, tell us about the Co-Founders of INDN in terms of their backgrounds and how they came to the culinary industry.
SIMRAN BAKSHI: I’ve been in hospitality for over a decade, building restaurants from the ground up. My focus has always been on creating concepts that balance originality with operational excellence — designing guest journeys, developing menus that tell a story, and ensuring every sensory detail aligns with the vision.
Kanika Vij Bakshi is the creative force behind our design and brand aesthetic. She translates emotion into space — from lighting and scent to flow and materials — shaping how the guest feels from the moment they walk in.
Vicky Vij, Kanika’s father, is one of the pioneers of Indian dining in NYC, best known for founding Bukhara Grill. His decades of experience anchor INDN in real hospitality wisdom.
Together, we represent three generations of Indian dining — tradition, creativity, and strategy — coming together to redefine how Indian cuisine is experienced in New York.
AM: What is the concept of INDN kitchen, and why did you want to open this restaurant?
SB: We wanted to create something New York hadn’t seen yet — a cocktail-driven Indian restaurant where food is designed to pair with drinks, not the other way around. INDN focuses on North Indian flavours presented through a small-plates format.
Most Indian restaurants in the city are built around full meals and family-style dining. We saw the opportunity to present Indian food in a more social, bar-forward setting — bold, fun, and unapologetically Indian, but elevated for a modern audience.
The goal was simple: drinks first, food second — but both world-class.
AM: Tell us about the interior design and what diners can expect from an aesthetic standpoint.
SB: The space is intentionally minimal but expressive — a reflection of Kanika’s design philosophy. We focused on warm lighting, tactile textures, and a layout that draws people toward the bar.
There are no stereotypical “Indian theme” elements. Instead, it’s a New York bar with an Indian soul — subtle details, natural materials, and curated playlists that evolve through the night.
We wanted INDN to feel like an adult playground — refined, energetic, and distinctly ours. The kind of place where you can grab a cocktail, share plates, and stay late.
AM: We truly enjoyed our meal and love how the cocktails, as well as the dishes, are a delicate balancing act! Tell us about the approach you took to the menu.
SB: The entire menu is structured around balance — between spice, acid, and richness; between boldness and restraint.
We start with cocktails, not the kitchen. Every drink informs the food — the spice profiles, the acidity, the texture of each dish.We keep our flavours authentic to India, but our presentation and pairings are contemporary. No fusion. No gimmicks. Just honest flavours built with modern precision.
Every dish is meant to be shared — not to fill you up, but to keep you engaged through your drinks and conversation.
AM: As a small-plates approach, only dinner and brunch on Sundays is offered here. Do you envision adding lunch to the offerings?
SB: Not for now. Our rhythm works best in the evenings — the space, lighting, and energy are built around that. Sunday brunch already offers a different mood with Chai Nashta, so we’re happy with that balance.
That said, we’ll always adapt to guest demand. If the right moment comes, we’ll explore lunch in the future.
AM: We love the bar — it has an opulent vibe while being approachable. For those who opt to be there, is there a special menu?
SB: The bar is the heartbeat of INDN. While there isn’t a separate “bar-only” menu, the experience is different when you sit there.
Guests at the bar get first access to new cocktails, quick-fire small plates, and one-on-one interaction with the bartenders. It’s designed for spontaneity — grab a drink, share a few plates, meet people.
That’s the spirit of INDN — it’s social, not scripted.
AM: Focusing on dinner, what does Chakhna mean, and what are 3 dishes you suggest ordering from this portion?
SB: Chakhna means small, snackable plates traditionally eaten with alcohol in India — the kind of food meant to keep the conversation and drinks flowing.
Three must-try Chakhna dishes are:
Amritsari Fish – 10-spice battered fish fried crisp.
Keema Pao – Slow-cooked minced lamb served with buttered pao.
Paneer Tikka – Tandoor-charred paneer with mint marinade.
They represent the full flavour range — seafood, lamb, vegetarian — all bold, shareable, and built to pair perfectly with cocktails.
AM: What does Daru Ke Baad … Ya Saath mean, and what 3 items complement those small plates?
SB: The phrase translates to “after the drinks… or with them.” It’s our section of larger, heartier plates — for when you’re ready to transition from bar bites to a full meal.
Three dishes to try:
Yakhni Pulao – Aromatic mutton broth rice.
Traditional Butter Chicken – Charred chicken in creamy tomato gravy.
Pudina Lachha Parantha – Flaky mint-layered bread.
They complement the small plates beautifully and close out the savoury journey with warmth and comfort.
AM: To end our meal, what are 3 desserts that we should have in mind?
SB: Shahi Tukda – A rich bread pudding soaked in saffron milk.
Jalebi with Rabri – Crispy spirals with sweetened condensed milk.
Dessert of the Day – Our chefs rotate creative sweets based on the season.
They’re indulgent, nostalgic, and distinctly Indian — a perfect finale to an evening that started with spice and smoke.
AM: Tell us about your beverage program — the cocktails are incredible.
SB: Our cocktail program defines INDN. It’s what sets us apart.
We build drinks like dishes — layering spice, acidity, fat, and aromatics. The base spirits come alive with Indian ingredients like turmeric, fenugreek, saag, tamarind, and ghee, but without being kitschy or overpowering.
Every cocktail is built for depth and drinkability. Our team spent months clarifying, infusing, and balancing to make sure the end result feels familiar yet completely new.
This isn’t just “Indian-inspired mixology” — it’s culinary bartending rooted in Indian sensibility.
AM: What are 3 cocktails we should have in mind?
SB: Butterface – Mezcal, fenugreek, garam masala, and lemon.
Paneer Panic – Gin, cilantro, turmeric, and lime — inspired by saag paneer.
Pink City, Red Flags – Vodka, St-Germain, Bianco, and Indian tonic.
Each one is a playful nod to regional India — smoky, green, and floral — and designed to tell a story through flavour.
AM: As we look at brunch, what are 3 dishes perfect for the weekend?
SB: Pao Bhaji – Comfort food at its best; buttery, spicy, and soulful.
Samosa Chaat – Crunchy, tangy, and perfect with chai or a cocktail.
Stuffed Parantha Trio – Classic North Indian breakfast in refined form.
Our brunch is casual but still elevated — meant to feel nostalgic and social at the same time.
AM: What is Chai Nashta?
SB: Chai Nashta translates to tea and snacks — a cherished Indian ritual that bridges breakfast and lunch.
At INDN, it’s our take on the Sunday ritual: comfort food, shared over chai or cocktails, set to music that feels like a lazy weekend morning turned into a lively afternoon.
AM: What are 3 dishes within Chai Nashta we should consider?
SB: Poha – Flattened rice with curry leaves and peanuts.
Anda Curry with Parantha – Spiced egg curry with flaky layered bread.
Vada Pao – The Mumbai street-food staple: spicy potato fritter in a buttered bun.
It’s India’s brunch culture reimagined for New York.
AM: As someone who loves chai, tell us more about High Chai.
SB: High Chai is our elevated tea ritual — masala chai served with a spread of savoury and sweet nibbles like khari biscuits, cocktail samosas, and cookies.
It’s indulgent yet comforting — a pause in the day that celebrates India’s tea culture with the refinement of a New York bar.
AM: What are 3 brunch cocktails that we should have our eye on?
SB: Bloody Mary Marlo – Butter-washed vodka with curry leaf and mustard seed.
Espresso Martini – Mezcal, fennel, chili, and chocolate bitters.
Garibaldi – Campari, Japanese strawberry, vanilla, and orange.
They’re playful, layered, and refreshingly different — a reminder that brunch drinks don’t have to be predictable.
AM: From a seasonality perspective, will your menu reflect that?
SB: Always. We source fresh produce and adjust marinades, spices, and cooking styles to reflect the season.
In the fall and winter, expect deeper spice profiles and slow-cooked dishes; in spring and summer, fresher herbs, lighter curries, and brighter drinks.
It keeps the menu evolving and the team inspired.
AM: Are there any upcoming events for the Fall and holiday season?
SB: We’re introducing a holiday cocktail series — reimagining winter spices and Indian warmth through drinks.
There will also be special Chai Nashta takeovers during December weekends with festive sweets and DJ brunches.
We’ll close the year with a New Year’s Eve celebration that connects INDN upstairs with our lounge 16 Sola downstairs — two worlds, one night.
IG @indn.nyc
PHOTOGRAPHY COURTESY | INDN
Read the OCT ISSUE #118 of Athleisure Mag and see FOOD NETWORK NYCWFF 2025 in mag.
We caught up with Thomas Winstanley, who is heading up the new Edibles.com platform powered by Edible Brands, of Edible Arrangements fame. They had tried the chocolate-dipped CBD strawberry route in 2019+, but was very early in the market. Now their edibles platform features various tried and true gummies, chews and more with the goal to destigmatize the edibles space further and safely curate some of the best brands for veteran and curious consumers who are looking to be Healthy Not High.
ATHLEISURE MAG: Great to chat with you Thomas, tell our readers more about your background, and what led you to working with Edibles.com and Edibles Brands.
THOMAS WINSTANLEY: Prior to coming to Edibles, I was the CMO for Theory Wellness and Hi5. I joined Theory when it was just two medical stores in Massachusetts, and I came on, you know, there were maybe 35 to 40 people in the company. And over the course of 6 years, I just have always been a fan of these products, of the industry. Even before, when I was in my teenage years. I was always the guy who loved cannabis and THC.
I started my professional career in pharmaceutical advertising, one into CPG, one into alcohol, worked on, you know, Remy Martin, worked on Tampax, worked on big blockbuster drugs, really understood the regulated markets. And then went home and smoked a joint after work almost every night when I lived in New York. Fast forward, it’s once I moved out of New York, we went out west, I saw the early inklings of the Colorado cannabis market, and as a marketer it really made me think about, basically the 16-year-old’s dream of what happens if this is legal? How do you build a better brand? How do you build a better mousetrap?
So at Theory, when I got linked in with them, it was kind of an amazing kind of synergy with their team of two founders, where as a passionate steward of these products it was amazing to be able to say, OK let’s go commercialize this. And at Theory, as their CMO, I got to design retail, I got to design brands and products within our portfolio of about 250 products. And I got to architect a lot of the brand, I’d basically write the briefs of what new products do we want to make. And then Hi5 came along, and we did the beverage thing, and that was always this major unlock to the category. By the time I left, we had operations in about 7 States, with around 18 retail stores, we’re the largest independently owned cannabis company on the East Coast.
And to have somebody who’s for the better part of my life, loved these products and this plant, to be able to bring it into a place where people have access to, and that’s really what we were all about, was how do we connect more people to safe, trusted access to these products? And not just products that met a baseline need, but I always go back to a Steve Jobs quote, ‘give the people what they want, and then introduce them to the things they didn’t know they needed.’
And that became very clear, I’ve always loved these products. I’m somebody who now that I’m almost 40, with 2 kids, my relationship has evolved with the category, but I’ve always been a big believer in the health efficacy of this category. People think I’m crazy, my most common use cases during the time that I’ve used cannabis have been around tennis, cross-country skiing, running - I’ve always found it to be a great complement to that. That’s more of my core usage outside of, kind of, evenings of relax and unwind.
And a lot of this all led to one day, Edible Brands reached out and said, hey, we have a crazy idea. We own edibles.com, looking to commercialize this at scale nationally, and we need somebody to help guide us in building a business around this category. I was skeptical, to put it lightly, because I didn’t want to be a part of a cash grab. [A]s I went deeper and deeper into conversations, my skepticism was alleviated, because philosophically and fundamentally, we were very aligned on how we wanted Edibles.com to become as a company. A lot of my business around this category. I was skeptical, to put it lightly, because I didn’t want to be a part of a cash grab. As I went deeper and deeper into conversations, my skepticism was alleviated, because philosophically and fundamentally, we were very aligned on how we wanted Edibles.com to become as a company. A lot of my non-negotiables were; I want to do this around health and wellness; have curation of products - don’t want the Cheesecake Factory menu; an outcome-based focus on our category; work with the best brands who have been doing this for a long time; and use our name of edible brands and edible arrangements as a sign of permission for consumers to step into the category who may not have ever stepped into the category. And it’s similar to what we did at Theory when you were introducing this novel concept of buying legal cannabis for the first time. We’re kind of doing the same thing with hemp today.
And what really pushed me over the edge is that in a lot of ways, the mission for me hasn’t really changed of connecting more people with THC. We can just do it at a much bigger scale, and in many ways, I think hemp has succeeded where cannabis has failed in terms of access to the economics and the commercial supply lines of this industry. Hemp is the equalizer of THC access, and so for all those reasons, you know, Edible Brands has an amazing supply chain, they have an amazing brick-and-mortar presence, they have a lot of brand affinity. What was a crazy idea actually became something very material, and Somia Farid Silber, who’s the second-generation CEO of the company within her family - she and I were very much in alignment on all of these points.
Fast forward a year and a half later, here we are with national shipping, last mile services, and what I would argue is probably the most eclectic group of products available today outside of a dispensary that can be sent to your doorstep. That’s something that you could never do in cannabis, and that’s what really fuels me around this project.
AM: So when I first heard about this, I thought am I’m going to see edible THC arrangement bouquets, something like edibles on stems was going to be the vibe? And then I learned about the CBD-dipped edibles from 2019, so it would be good to start there as that was definitely very innovative.
TW: It was! So, in so many ways, the Farid family, Tariq Farid, who’s the original founder, who has stepped back.. his daughter runs the show now, but in 2019, this was actually the first iteration of what Edibles.com became. So, back then, it was called Incredible Edibles, and they were going in that direction of basically blending CBD, and then doing chocolate-dipped CBD strawberries, and the idea was incredible for so many reasons, but the challenge was it was so early after the Farm Bill. You know, they were almost too far ahead of where the category was going to have the connectivity to what consumers were expecting back then. And it really wasn’t until about 2019, when hemp really started to get this gravity that we see today. They had the right idea, but they were just way too early, and from what I’ve understood, I think they had a retail play at one point, and they had tried to engineer this thing.. the consumers weren’t ready for it yet, because CBD was still kind of a ‘snake oil-esque type’ of category, where it showed up everywhere, and there wasn’t that level of differentiation at the time. They were trying to commercialize it at scale, but I think they also realized too, that the manufacturing and production side of making a finished good using these type of blended cannabinoids that were non-intoxicating was a very different ballgame and that the market was still not totally matured into. So they knew they were onto something, and I think they were actually up in Connecticut at the time, too.
That’s when Theory was also starting to really build, so they knew about Theory at the time.
But they were just too early into the market, and the idea was right, and they had vending machines, they had some products too, and they just didn’t quite land, I think, in the zeitgeist of where things were heading, but they were positioned in advance of the market, where the market was going. I think they tried it again in 2020 and 2021, but it was still just too early.
Hemp accelerated beyond what anybody really was anticipating, and as a Pakistani Muslim-run group, you know, the intoxicating side was an interesting angle that we’ve talked about, where health and wellness is the driver of the success of this category, and for them, that was something that they wanted to hold very tightly. I didn’t want to touch inhalables, because I don’t think inhalables.. anything other than air in your lungs is not healthy. And I think where I see this amazing ingestible category is much more akin to a nutraceutical type of product category, Ollie’s and all of these new classes of these nutraceuticals that folks take.
And so we were very philosophically aligned on that, that this is their first real foray as a corporate enterprise to touch something that has potentially intoxicating effects. But I think they were missing the other component of the THC side, which, truthfully, does unlock the efficacy of CBD in a much grander way.
AM: I agree.
TW: I know what these products are, I’ve tried them, I know that we have the opportunity to use our scale and sphere to connect something that consumers really want in terms of their health and wellness. And how can we be an arbiter to create that point of access? And that’s really where Edible Brands is really remarkable. They want to curate these experiences with edible arrangements - gifting those moments of wow for consumers to get something on a certain day.
We just acquired a fast-casual Mediterranean restaurant out of bankruptcy called Roti, to bring more nourishment and healthy eating.. And safe access to health and wellness products all focus on a consumer [online]. So now you have these moments of wow for consumers with the gifting side; you have nourishment through the food piece; and now you have this wellness angle with these products.
AM: Tell me about the Edibles.com marketplace you’re building out, how you curate, the brands that you’re selecting, and how you’re going to promote them.
TW: When I first joined, I literally went to my chief legal officer here and I told him compliance is paramount. That became kind of the first lens of looking at products. And the first calls that I made were to Jake Bullock over at Cann. You know, I knew all of these brands from the cannabis world, because we were buying it wholesale, I was in the beverage space, and I built the first beverage dispensary in the country with Theory. And so I had this kind of short list, you know, Cann, Wana, Ayrloom was a great team, like, Mack [Hueber] and Eddie [Brennan] are just wonderful guys. And the first two calls were, yes, Jake Bullock, I had him NDA’d up, and Joe Hodas over at Wana.
And Jake was terrific. I mean, I always remember this call, because he and I had worked together on some projects when I was at Theory, he said to me this is a little bit of a bellwether moment for hemp, because we just had DoorDash. And they’re not really promoting this. We had Total Wine, which was just coming on board. And, you know, when I started to really think about what a portfolio would look like, it’s how do you bring together these cannabis-adjacent brands who are currently now emerging into hemp and leading into hemp. How do I bring together the largest kind of market share of leaders on beverage and gummy and chews? How do I bring them under a portfolio, the likes of which maybe hasn’t been seen outside of a dispensary?
The reason I chose some of these folks is that, you know, you look at Wana, they started in 2010, they’ve been doing this for 15 years. They know the regulatory risks, they know compliance, they have really great formulations, they take it seriously, they’re not a fly-by-night group. Same thing with Cann. Cann broke the mold. I always remember the first time I had a beverage was Cann Cranberry Sage, and I remember drinking and thinking, whoa this changes everything when I was at Theory. What we’ve done is really tried to, with the starting group, the kind of first cohort, was to work with the brands that I know are making great products that are going by the rules, that aren’t going be a risk or compliance issue for us.
As a former CMO, marketing is powerful, and you can have a good brand and a bad product, or a great product and a bad brand. I was building this a lot behind the scenes, and nobody knew, and I didn’t want anybody to know. I wanted to have that moment where you pull the cover off and people go Whoa, this is big, but also like, Thomas is working on this, he knows these products, he’s not a shill.
You know, my goal is really to have a portfolio that is well-curated around these buckets of sleep, relaxation, uplift, energy, you know, really focused on outcome-based purchase habits versus get a distillate gummy at a good cost per milligram ratio. Anybody can do that. And it also aligns, I think, with the sentiment of the consumer base of the hemp industry, of the consumers, where you have so many of these new consumers coming in who are curious about these products. They see them everywhere, they hear about them. How do we do the homework for them where they can come and shop based on an outcome that they’re looking for?
I want to sell the Health Not High, a drumbeat that some people - [does] everybody want to get high?
AM: Yeah, it might be a healthy high for me. That’s a Yeah.
TW: And for me, it’s like, I think a lot of, when I talk to consumers, you know, and I talk to people who… my wife, my in-laws are conservative doctors from the South. They now went from being very skeptical about this category into saying, you know, oh, well, I don’t take it to get high. I take it for sleep, or I take it for my back, or I take it for relaxation and all these things. And it is true for me. It’s like, I’m not really here to get people high. People will do it on their own. I don’t want to sell people getting overly intoxicated, that’s not really my bag, it’s more about creating functional, health-based outcomes. It’s more akin to nutraceutical or supplements that add the efficacy.
And it’s like nobody goes and markets alcohol to get drunk? Do we all know we can get drunk by drinking more beers than we need to? Sure. But you don’t need to market that. I don’t think we need to market getting high, because when I talk to lobbyists and regulators and senators about this, one gummy is no more intoxicating to me than one beer or glass of wine.
What does become intoxicating is if you have multiple servings and irresponsible use, and frankly, I have no shame on consumers who want to do that, like, that’s totally up to them, but my goal is to really help people understand the functional properties of this hemp category, and introduce them to these things that maybe don’t take an Ambien at night, maybe take a Wana stay asleep chew, or a fast asleep chew, and see how that works for you, and maybe give somebody else an alternative. And so, you know, all of this kind of health-not-high criteria is something I strongly believe in as a consumer. And I also like getting high, too. So, like, again, no shame there, like there’s always a time and a place for it.
And I think that a lot of our strategy is emanating out of this Health Not High, because a lot of the consumers we want to have on here, these 60 and older folks who are part of the Reagan era. We’re trying to demystify a little bit of that stigma, and it’s not that we have anything against getting high, like, again, totally fine. But our mission is very critical, and so when we look at portfolio, we want that to be the reflection of outcomes. And that’s always how I’ve loved these products, too, you know?
AM: And looking at your project, one of the things I loved seeing was the educational part. So, when it comes to hemp-derived you obviously are a wealth of knowledge. I would love to talk about that a little more detail, because I do think it’s super confusing out there. There’s been a lot of quick progress, and consumers just are trying, experimenting, but I don’t think they fully understand what they’re getting.
TW: No. I spend a lot of time lobbying. We’re, you know, executive board members of the U.S. Hemp Roundtable, the largest trade association. Education is paramount in this category. You know, the most frequently asked questions we get when we run social ads or I talk to consumers are, how is this legal, is the first question. I always give a very simple answer. 2018, we had a Farm Bill, and in that bill, 0.3% dry weight equivalency of THC can be commercialized into products. That small percentage is actually enough to have the impact that we want for consumers, which are functional outcomes that can help with sleep, relaxation, all these things.
And it’s a low enough kind of threshold of a dose that, it’s not egregious, it’s not over the top, and we always recommend folks start low and go slow. The next question we always get is, but is it weed? It’s technically weed, because cannabis and hemp are the same plant. Like, they’re scientifically the same cannabis sativa plant. But our government assigned an arbitrary 0.3% number to say any plant that produces 0.3% THC and below is a hemp plant. Anything that is 0.31% is a cannabis plant. Two are regulated very, very differently. Cannabis is a lightning rod with over-regulation. Hemp is less regulated. But also, you know, essentially the same thing, but you don’t have any of the restrictions that cannabis has in terms of interstate commerce, shipping, you know, all this stuff, regulatory-wise.
And, you know, but really what it comes down to, we’re talking about regulating a molecule, not a plant. It’s the molecule. And that’s the third question, is the THC different in a Kiva gummy from edibles.com, from a Kiva gummy from a Colorado dispensary. The molecule does not change. That is the most important thing that we want people to take away, that these are not very different from dispensary products. The molecule doesn’t change, because it’s all the same. It’s just the amount of the molecule you can have.
I think that is one of the largest misunderstandings and perceptions about the category, is yes it’s legal, and I think that’s where we fill in a white space. If you send strawberry dipped strawberries to your grandmother on her birthday, and is also partaking in this category, well you actually know it’s probably not as bad as it seems by comparison to gas station products and, you know, all of these other areas that these products are being sold. We really want to be a leader in the safety, the security, the compliance, the regulations. We want to give that permission to those customers who say, yeah maybe I should try it. Well, if you come to edibles.com, you know you’re getting all of this, a half Billion dollar company wouldn’t step into this space if it wasn’t legal, and it wasn’t safe.
And that’s where I think, for me it becomes really exciting to be the first kind of handhold experience for folks who are coming into the category. And on the other side, you know the people who love Wana, Kiva, and Wyld. Well, now they can get it shipped to their door if they live in a market where these products aren’t sold. And it’s the first time you can get all 3 of them in a package delivered to your house in history. That, to me, is a powerful moment for consumers.
AM: That’s really cool. I want to ask you about best practices taking a gummy, because there are some…
TW: God bless.
AM: ..there are some gossip points about having fat content, or how long it would take to be acting, and I’m sure there’s different products, but any knowledge to pass along?
TW: Yeah, so I’ll say for a novice consumer, start low and go slow. You know, anywhere from a 2.5 to 5 milligram dose is a good starting point. I would argue 2.5mg is always the best place to start. That way, you can always take more, but you cannot take less. And that’s something that over the history of THC, everybody has that story where, they took a brownie, and then they didn’t feel anything, and then they took another one an hour later, and then all of a sudden they were on the moon, and it was, you know…
AM: Or just the batter making it.
TW: Yeah, exactly, right? It’s just kind of like one of these things, and you know. I want to hear that story for sure.
AM: You got it.
TW: The other thing that I think is really important that’s not talked about as much is there is a difference between regular kind of products that are just standard action products of how THC is delivered, and fast-acting products. And this is where the industry’s matured in the last 3 to 5 years, is we finally figured out that THC does not necessarily have to bind with lipids and proteins because of fast-acting technology, which is basically the reason beverages exist is because somebody figured out that you don’t need fats to carry the THC, because you could never make a beverage without having oil or something in there. Well, now this new technology, this fast-acting technology, allows a quicker onset of these products. So, standard products, which I would call 45 minutes to an hour to see how it affects. Fast-acting products that we see today, you can feel effects as quickly as 10 to 15 minutes. This is important, because if it’s standard, you’re metabolizing it and that can take longer, because your body has to break it down. If you eat a huge pancake breakfast and then take a standard acting gummy, your body’s going to take a lot longer to metabolize it, versus if you took a standard acting on an empty stomach, that’ll happen faster. Fast acting, that goes directly into your bloodstream. You absorb the THC faster.
And what’s great is once you start to get a comfort level on how your endocannabinoid system starts to respond, that’s where the fun begins. Because for me, mostly, I’m a non-school night user at this point in life with my two little kids. It’s mostly on the weekends. But I’ve been a big advocate, too, for folks who do play competitive tennis like I do, and are competitive runners to try this stuff when they do those types of activities. Like, that’s where the fun really begins, when you can start to introduce the molecule and these products into areas of your life that become really compatible and symbiotic with these types of products.
AM: And what would you say for those that might say they had a high tolerance, or found that they need to change… it worked for them, but they need to change up their routine somehow? (Editor’s Note: Asking for a friend)
TW: Yes. So, I think for people with high tolerances. I actually have somebody in my office that I don’t want to name-shame, because they have a really high trough tolerance, but what I always recommend is, Tolerance breaks are great if you medically can. Responsible consumption is always important. If you’re somebody who just kind of pushes the envelope on wanting to go further and further, well, at some point, you’re kind of removing the efficacy that you wanted in the first place.
The other thing that I always like to recommend for folks is if you have a high tolerance, it’s always good to take those kind of breaks to see if that drops down, and then there are some people who are just like, yeah, I need 100mg a dose, or I don’t feel anything. I might not be the right place for you. You’re probably a dispensary customer.
The other thing I’ll just add into all of this is I think CBD is one of these things that we’ve written off in some ways because of the CBD, you know, for the reason that Incredible Edibles was a CBD company originally. CBD is actually this molecule that you need THC to unlock the values of. And what I actually have recommended for folks who are looking for different types of efficacy is I’m a big believer in high doses of CBD with lower doses of THC, or nominal doses of THC, because I think you can find a different type of efficacy that, until, you know, I’ve been in the industry for almost 10 years. I always kind of wrote off CBD because I thought it was snake oil, but I’m seeing it come back more where there are some incredible brands who are just, like, a one-to-one, where it’s, like, 5mg of THC, 5mg of CBD. There are some brands that are doing amazing work where it’s, like, 25mg of CBD with 5 of THC. Those products are super interesting to me. And there are a couple of brands that I’m going to be bringing onto the platform, who are taking kind of the innovation side of these form factors and really peeling them a part in a way that traditional landscape of THC products hasn’t really done in a long time.
Cann was one of the first where they did a 2 to 1 with, you know, 2mg THC, 4mg of CBD. But there are some really great products that I’m so excited about, that are leaning in on more niche formulations than more of what we see, you know, on our website today. You’ll see kind of just, like, straight THC or one-to-ones. The ratio products actually are probably, over time, going to be more interesting to me, I think, as I look at the landscape. That doesn’t necessarily help the high-dose people, but it might be a different way of looking at consumption of these products, where maybe it’s combining a couple of different products to get the same outcome. Maybe it’s a little bit more CBD-focused with less THC that might get them to the same place. You know, and that to me is, again, where this landscape is fascinating with how people are starting to gravitate and find the right balance of what works for them.
AM: Sure, I would say there’s nothing like a week tolerance break. It’s on the other side, like your brain and your body just are born again naturally.
TW: You get used to the feeling of being high, which almost underrides the impact of the kind of the category at large. Like, if you take these products every night, you’re kind of building your own tolerance in some ways, and the same thing with alcohol. Like, if you drink alcohol every night, kind of the value of alcohol that you feel is tampered. And so, you know, that’s one of the reasons, you know, to be quite honest, that I like to reserve my consumption of these products to non-school nights, Friday nights, Saturdays, and Sundays, because for a long time in my life, I used them every day, and there’s nothing wrong with that, but I started to feel like the effects for me were dulled heavily, and I started to lose a little bit of the nuance of what I was actually seeking to achieve.
And there’s nothing like, you know - I’m a big fan of the… it’s not quite a wake-and-bake anymore, but, you know, Saturday mornings, having an infused beverage, you know, functional infused beverage. It always kind of fires me up, and then, man, when I play trains or Legos or whatever it is with my kids, it’s dialed up to 11, and so, you know, it’s one of these things where tolerance is really important.
But again, there’s so many reasons why people come to this category. It’s about finding the right balance for yourself, and really exploring, why do you want these products? Why do you need them? What are you looking to achieve? And then figuring out, in the same way we do with, like, supplements. When do you need to use them, how much do you need to use? And, like, what products work the best?
And I will say there are some products now that I have tried that I’m like, wow, this is a product that I’ve wanted forever, and now it exists. And I’ll shout out OFFIELD is, one of probably my favorite breakthrough category products, and they make athletic products. Athletic consumables, and they have gummies for pre-workouts and post-workouts, and they have an electrolyte, L-theanine, THC, basically a Gatorade equivalent. And I bring one on the tennis court during matches.
AM: Yeah, interesting!
TW: You know, and I just love now where we’re getting to a point where the category can really get more niche in terms of its focus and growth.
AM: Yeah, I’ve had some interviews where it was interesting to see use for training, practicing, and playing in the sport, rather than just recovery or recreational.. And it was very interesting to hear, like, are you more focused? Are you enjoying the sport more? Is it adding focus or detracting from it, or parts? And when? For these people, and me, you know, of course it’s not about overdoing it.. It’s about being productive and healthy.
TW: Yeah, so I’ll give an example, right? So, I run, you know, probably 3 or 4 mornings a week, and it’s usually low Zone 1 thresholds, just kind of getting my legs going. But then on the weekends, when I want to go for a longer duration run when I take a dose of THC, I actually find I can get into my rhythm and flow state of a long run faster with a little THC, because it almost kind of takes away a little bit of the overthinking. When I first started running, I’m like why am I doing this to myself? Like, this is not fun, but I know I have to do it. But, you know, the THC actually kind of helps me kind of dissolve that a little bit, and I can actually feel.. be a little bit more in tune with my stride, my pacing, my steps per minute, so on and so forth.
And it’s the same thing on the tennis court. You know, instead of thinking about do I need to tune up my forehand a little bit? You know, am I over-extending or am I too close on my forehand?
It actually helps bleed away a lot of that where I can get into a flow state a little bit quicker, and it kind of dulls a little bit of the noise. It can be a little bit physical, but it can be very mental. It can give you a little bit less of that stream of consciousness when you’re doing something that’s very technical. And so, I’m surprised that athletes haven’t come more into that. Maybe they are, and maybe they’re not in a place where they can talk about that, but you know, for me this is the next phase of where we’re going, is I think there’s a lot of application today for THC in these types of products in those types of activities. And that is what really energizes me about the future growth of the category and the innovation that can come. And people think I’m crazy when I tell them that I like to take edibles and go running. They’re like how do you know how to do it? It’s like, no, it’s not what you think. You’re not kind of looking off in the distance, you’re getting into a very focused mind state, and you’re quieting your subconscious a little bit.
But it’s again - right products, right time, right outcomes.
AM: Yeah, also as a celebrity photographer, I’ve vaped before and during most shoots.
TW: I love that call.
AM: Yeah. I think for me, it’s about loosing up, mood, creativity, picking up on lighting, poses, opportunities and context. Improv is very much about being open and adaptive, so many nuanced aspects light up for positive productivity.. so when you’re saying healthy, not high, I’m hearing for wellness, fitness/sport, recreation, also for art and creatives and, and.. Being productive is healthy and also, you have to be true to yourself that you have, in my opinion, you need to tell yourself you could easily do it without it as well. So it shouldn’t take over though.
TW: Right? That is one of the most important things, like, you have to be able to do it without it. And that’s where I look at my comparison of running during the week and on the weekends. On the weekends, I’m stoned and I’m running. During the weekdays, I’m sober. Because I want to be able to say, yeah it’s still fun either way, I could use it or lose it, and it wouldn’t really impact my interest in this activity. Right.
AM: It’s often a big net plus.
TW: Yeah, and I spend a lot of Sunday afternoons when I have a really interesting strategic problem to solve for. I will, on my own time, on the weekends, have a couple of infused beverages, and lay out a design, or look at a problem I dealt with during the week with a different lens. And, you know, that to me is that duality of these products have this really wonderful massive benefits when used responsibly.. can be used creatively, you know, physically, mentally, all of these things - this category can unlock a different type of value set, that most consumers, unfortunately, haven’t had the privilege of engaging in. And I think over time, we know that more and more consumers are going to start to engage it this way. And we want to be the person who can recommend to you to try this, and this may help. It may not, but, you can try it and see if it works for you, and if it doesn’t, that’s also okay. And if it does, great! And if you like it, then there’s more that you can try, too. And that’s usually where what we see is we have a very high retention rate right now of return customers, because they try something, and then they come back and try 3 more things, and then they come back.
AM: Yep.
TW: Building on that, because there is an educational curve, like everything, but once you find that right balance.
AM: Now, let me ask you, are we going to see a lot more products on the edibles.com marketplace coming up?
TW: Yeah, and we once crossed our national shipping kind of expansion that put us into the 65-plus percent of households in the country.. But this is where it becomes really exciting for me, because we have all these big, major brands, right? There are a lot of smaller brands that deserve to be discovered. OFFIELD is one of them. Todd Hunter, who’s the CEO, he’s a great guy, and I think he created this product, this brand of products that I’m really interested in, and I want to continue to grow the portfolio, because I think the future of this category is going to be very specific to needs, states, and outcomes.
And I love when, you know, I take it with a healthy dose of skepticism if somebody’s like, I have a creativity chew. And I’m like, yeah, like, I’ll try it and see if it does what it’s supposed to. I think over time, you know, now that we have so much capital coming into the space, we have so much innovation, we have people really pushing the boundaries in ways that maybe cannabis didn’t as much, because it was a very binary sales channel. Now we’re starting to see a much more nuanced approach to innovation of these new types of categories of products. You will see probably in the next couple of months, a lot of new brands coming on board. I have a list of folks that I have tried over the last year and a half and beyond that I want to be a part of this, and I want to have on, and nobody has said no to coming on the platform. We’ve had to say no to a lot of folks, unfortunately, but it’s really about making sure that we have this portfolio that continues to grow. And the other thing that we’re also looking at, too, is not just THC products, but we’re going to bring on a bunch of CBD products. I think it is another really important part of this portfolio that can be complementary to other products, and also stand alone. And furthermore, we’re also going to bring on likely some nutraceuticals as well. You know, so a lot of different types of non-infused, non-cannabinoid products that edibles over time will probably continue to expand into. Yeah, you may be able to get a magnesium sleep powder to mix in with tea, but you can also get your infused gummies that also help with sleep. We really want to build this as a wellness-focused platform, and that doesn’t just need cannabinoids, but it’s where we’re starting to open the door to great brands that we want to help bring to consumers in this marketplace type of approach. And it’s very novel in its kind of concept, because we’re In a white space today that we want to start to increase people’s appetite for alternative health products.
AM: Well, I think Edible Brands is super fortunate to have you, the space is fortunate to have you, and nothing bothers me more when I go into recreational or medicinal dispensaries, and they’re constantly just saying, this is the highest potency, and what is best for cheapest.
TW: Oh, yeah.
AM: Maybe many consumers are programmed to think bang for buck and all these things, but they’re not looking at the art and science of it, they’re not bettering themselves, maybe they’re not looking at wellness in other parts of their life also, but often the dispensaries are not curating or explaining things well, and I think it’s terrific that in leading in the edibles space, you’ll be able to educate people, safely destigmatize, and curate and help guide towards desired outcomes.
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PHOTOGRAPHY COURTESY | Edibles.com
Read the OCT ISSUE #118 of Athleisure Mag and see EDIBLES.COM | Edible Brands Thomas Winstanley in mag.
