THE ART OF THE SNACK | MEALS IN A JAR

Read more from the Feb issue and The Art of the Snack in mag.

POPPING IN WITH CHEFS CLUB CHEF CHRIS SZYJKA

ATHLEISURE MAG: Chef Chris Szyjka realized his love for cooking at a young age, while preparing meals for his family with his grandmother on their farm in northern Illinois. His professional career started at the age of 18, working as an Extern at the famed Charlie Trotter’s in Chicago. Looking to expand his culinary knowledge, Chris moved to Miami to attend culinary school at Le Cordon Bleu. There, he worked at the Biltmore Hotel, as the Chef de Partie for 4 years. Chris later met chef Didier Elena, a right hand to Alain Ducasse for over 20 years, at Tosca Miami and was offered a position in Aspen to help run Chefs Club in the St. Regis Hotel, and later moved to New York to open the brand’s second location. As Executive Sous Chef at Chefs Club New York, Chris has the unique opportunity to work with some of the world’s best chefs through a rotating visiting chef program, and exposes diners to signature dishes from top chefs through the restaurant’s nightly menu. In his spare time, Chris enjoys touring local New York farms and hunting in Connecticut.

What drew you to participate in COCHON555 TOUR? 

CHRIS SZYJKA: I worked with Brady Lowe before in Aspen for a pop up foie gras competition at our Chefs Club in the St. Regis there and the heritage fire in Snowmass. I’ve come to believe in him and what he is trying to achieve through the Cochon tour and jumped at the opportunity to help. 

AM: How important are competition events such as COCHON555 TOUR and Piggy Bank for the culinary community and education about heritage breed pigs? 

CS: It’s really spectacular when Chefs can help promote something as great as American family farming and whole animal utilization. These competition events are crucial in that mission and give the culinary world an amazing opportunity to work with a great product from great American farmers.

AM: Do you have a personal message about sourcing food/products responsibly? 

CS: Know your source, know your product. The only way to really have 100% confidence in your cuisine.

AM: How is it to team up with Old Spot, Heritage Farms USA? 

CS: This heritage breed is a perfect example of why we as culinary professionals need to get back to the roots of sourcing quality product from quality companies.

AM: What is your routine in selecting the whole hog dishes you will be preparing for the New Porc City event?

CS: First, utilization. I wanted to be sure that nothing goes to waste. Second, visibility. It is important to me that people can see what was used and where. Third, flavor. Thanks to the Old Spot I was given, this was easy. Every ounce of this pig was more flavorful then the last and I need to convey that through what I present. 

AM: What inspired you to become a chef? Who are some of the chefs and restaurants that have inspired you? 

CS: I grew up in the Farmlands of northern Illinois on my family horse farm baking with my grandmother and cooking with my grandfather after school. As part of 4H, I raised and sold pigs for 4 yrs. and helped out at neighboring dairy farmers as much as I could. I’ve always had a close connection with cooking and the people who make it possible. My whole life I’ve been surrounded by things culinary and it just seemed like the right path. Didier Elena, Alain Ducasse, Charlie Trotter, Philippe Ruiz.

AM: Chefs Club Aspen is truly iconic, what is it like to be Executive Sous Chef? 

CS: It’s a learning experience like no other. Every corner I turn there’s something new. We are building something really great, not just for the day-to-day customer, but for our employees as well. The chefs whom we collaborate with teach us all something different. A new technique, ingredient, philosophy, and that’s what it is all about. Bettering ourselves to better the experience.

AM: We were excited to learn Chefs Club Aspen was coming to New York City. What is it about the Chefs Club NYC that is distinctly New York?

CS: Just like NYC, Chefs Club NYC is a mix of all types of backgrounds. From  French to Asian to American to Italian and so on. We embrace all styles of cooking, modern and classic. Someone can go from little Italy to Korea town just as easy as ordering app and entrée. 
     
AM: What are some special things you have lined up for NYC Restaurant Week? 

CS: We’ve brought back our ever so popular Thai glazed short rib by Eric Anderson from Minneapolis and white Bolognese by Lachlan Patterson of Fresca Food and Wine in Boulder.

AM: Who are some of the upcoming acclaimed chefs coming to Chefs Club NYC and Inside Chefs Club that we have to look forward to for 2017? 

CS: Mid Feb. we have Chefs Andrew Taylor and Mike Wiley of Eventide Oyster Co. in Portland Maine coming in to give us a New England extravaganza. First night in our PDR, then the second night a main dinning room takeover. A few days later, Chef Mehmet Gurs of acclaimed Mikla in Istanbul Turkey will be gracing us with his take on Anatolian cuisine. And in March, Chef Matt Abergel of Yardbird in Hong Kong to just name a few.

Read more from the Feb issue and Popping in with Chefs Club Chef Chris Szyjka in mag.

A TO Z OF D-TOXING

ATHLEISURE MAG: We are in that time of year where we are celebrating with friends for Super Bowl, Mardi Gras (whether you live in New Orleans or not) and St Patrick's Day. Whatever excuse we use to be with friends, how can we make these celebrations toxin free? 
 
SOPHIA GUSHEE: Before these events, I try to load up on wholesome, healthy foods, and hydrate before with lots of filtered water. Once at a party, I give myself permission to enjoy what I want, but since I'm usually not hungry or thirsty from filling up before the party, I find that I simply don't desire as much at the party. But I'll scan my options at the party and pick the one indulgence I'd really enjoy, and just cherish eating that! 
 
If I'm hungry at a party, I try to stick to foods that are simple, natural options (like veggies, guacamole, and hummus; or, meats, poultry, etc if I crave it); and I minimize or avoid processed foods (popular cheeses can be processed) or foods with chemicals (like anything with artificial colors, sugars, and preservatives). 
 
If drinks are served (the alcoholic types), I've reducing my sugar intake by choosing a  tequila drink with lots of lime and sparkling water. Choosing this tequila over wine (my preferred choice for years) significantly cuts down on my sugar intake. Plus, there are reported health benefits from drinking tequila so it might even be good for me.
 
And, always, if I'm eating or drinking something unhealthy and I don't LOVE it, or it's not making me more happy, then I don't finish it. It can become waste or waist: I better love it if it's becoming waist!

AM: Labels can be very confusing even when you are trying to do it the right way what is "Certified Organics" and how is that different than "Made with Organic Ingredients" - also are there other labels or verbiage that sound similar, but have very different meanings?

SG: Labels are so confusing! One important thing to know about labels is that the FDA does not define the word "natural," so food and cosmetic companies can use it to describe their products--even if the ingredients include some very synthetic components. "Organic" is similar in that it isn't defined by the FDA, but it is regulated by the USDA, so the "USDA Organic" seal is what you want to look for. However, there are still details within that "USDA Organic" label to consider. While this isn't exhaustive of those details, here's a cheat sheet to help:
 
USDA 100 percent organic: This means that all ingredients are organic (excluding salt and water). This label is most typical on farm products like fresh produce, grains, and flours.
 
Organic: This label indicates that at least 95% of the ingredients are organic (again, excluding salt and water).
 
Made with organic: This can be used on products that contain at least 70% organic ingredients (still excluding salt and water!).

AM: We heard and have read that although labels must let us know what's in our food, there are some gray areas such as spices not having to be detailed specifically, how can people who may be allergic to certain spices know what to avoid in these foods?

SG: The FDA doesn't require specific spices to be included on food item labels, so, unfortunately, someone with an allergy to one specific spice will need to research the food products they buy. Start by narrowing your product considerations to those whose ingredient lists contain simple, recognizable ingredients. Then contact those manufacturers to have them verify in writing (like email) that.

AM: When we're shopping at WholeFoods, Trader Joe's and Farmer's Markets - how can we ensure that we are purchasing items that are toxin free?
 
SG: This is an excellent question that doesn't have a simple solution. 

First, those retailers sell a wide range of product types (not just food but also cleaning and personal care products). And each product type has unique considerations because they have different reasons for toxic exposures. The toxic concerns vary by product type. For example, toxic concerns about cheese depend on various things. Key issues include: 1) the diet (antibiotics or growth hormones?) and farming conditions of the cow from whose milk the cheese was made; 2) the manufacturing process of the cheese (did plastics or other materials that came into contact with the food leach contaminants into it?); and, 3) food packaging (soft plastics that wrap cheese can leech toxic chemicals into the cheese). 

Second, toxin free food is rare when our environment is so polluted. For example, arsenic (the cancer-causing type has been detected in some rice and rice byproducts). Turns out, it's because arsenic can exist in high concentrations in some agricultural lands, like in Texas than compared to California ("white rice from California have 38 percent less inorganic arsenic than white rice from other parts of the country," according to Consumer Reports). Informed people can make safer choices, however. 

I prefer homemade meals so I can control the quality of the ingredients. For packaged foods, I choose products that have simple--and easy to understand--ingredients lists. No artificial colors, sugars, and preservatives. I buy local, seasonal, organic as much as possible. Frozen organic fruits and veggies are staples in my household too: They're convenient and can be more nutrient-dense.
 
AM: Is there a movement being made to

identify where our foods come from so that there is less of a murky feeling when buying foods that you think are correct?
 
SG: Yes! There are many dedicated activists that continually strive to achieve more transparency with food items (and all consumer products, really). However, it's complicated for several reasons. One, manufacturing food has become an international effort. For example, manufacturing juice boxes involves ingredients that are often created from several countries. While there are many advantages to this international approach, it also complicates our understanding of which foods are the safest ones for us to eat.
 
Second, changes in legislation occur slowly. Instead, change has sometimes come voluntarily (before legislation) because businesses responded to pressure from consumers who demanded healthier products. 
 
This is one reason why it's so important to spread awareness of our toxic exposures: So we can each contribute to both making safer choices for ourselves today and let businesses know that we care. They pay attention to what we buy, and respond when enough of us complain!

I'm trying to help others not only eat healthier, less toxic food but also help others select healthier household products at my online D-Tox Academy. It's still in development but people can register for my free newsletter to learn about it's rollout as well as other online D-Tox programs.

AM: For those looking to snack responsibly, what are go to's that you can list that we should keep on our radar?

SG: Healthy smoothies are popular. The kids love them frozen since the kids then feel like they're having ice cream. 
 
We have lots of unsalted nuts--like almonds or cashews, although they aren't allowed in all spaces, such as schools, because of the prevalence of allergies. Dried seaweed snacks are also popular in my home. As are apple slices, and, in the summer, frozen strawberries. 
 
We also have tons of avocados. Cutting them in half, removing the pit, and sprinkling Himalayan sea salt is always a satisfying snack! You can also spread avocado slices on toast (I'll spread Vegenaise on the toast too), add salt, but also curry: Yum!

AM: How can we detox our homes, medicine cabinets as well as beauty products - what would you suggest in terms of products whether they are masstige or prestige?
 
SG:That's such a great question but, again, hard to answer simply! As in the example of toxic exposures from cheese, the details matter. 
 
But, general strategies that would provide a great start to detoxing your home, medicine cabinets, beauty products, and more include: discarding items you don't need or use (assume most things contaminate your indoor environment); buy just what you really need; avoid spray products because inhaling the chemical formulas can be more risky; and, for similar concerns over spray products, be weary of powdered products. Not all spray and powdered products are necessarily toxic (many are) but it's hard to know which ones are safe. The Environmental Working Group has a great free online database where you can research your products to learn of their hazard rating.
 
As for masstige vs. prestige, you can't necessarily trust a product just because it's prestige and has a high price point (even if its labeling states that it's a healthier product). However, it has been my experience that the cheapest cosmetics products usually contain toxic compounds. However, I've also determined for my skin--after trying many masstige and prestige oils and lotions--my preferred products are those that are healthy enough to eat: organic coconut oil, sesame oil, olive oil, and shea butter (I look for the most unprocessed options). They just make my skin feel more comfortable!
 
I have also just started using 100% pure essential oils and really enjoy them. The lavender oil is exceptionally helpful for dry, itchy skin.

AM: How did you come into this line of work and what was your background?

SG: For about 4 years before entering, and then for about 5 years after graduating from, Columbia Business School, I worked in investment management; specifically, high-risk, high-return investments. This meant that key parts of my job were to investigate chaotic situations quickly. I'd gather facts, form key questions, pursue the best answers to those questions, assign different weights to information that I was considering, analyze the data to identify past trends of the "truth" and estimate likely future trends, estimate the likelihood that different outcomes may occur, and boil all our due diligence into a handful of key numbers. 

As a new mother, I couldn't help but apply these analytical and critical thinking skills to parenting. Each night, I reviewed books on how to care for my newborn: how to get her to sleep, how often to feed her, what to feed her, etc. It was through a nightly review of thoughtfully selected reading materials that I started to learn about toxic chemicals in our everyday consumer products, including baby bottles, toys, mattresses, and most everything else that we buy for our home.

Since I was shocked by what I was learning, my background in investment management naturally led me to research every alarming claim to see if credible sources could verify these claims. They always did. Sometimes I could verify the claims in a few hours, and sometimes it would take years because the studies and research are ongoing.
 
Frustrated by how I was learning about toxic exposures from what I buy, I wanted to gain control over the situation and so I decided to study this topic so I felt informed and empowered to make safe choices. I thought it would take me a year of focused work. But it ended up taking a total of 8 years. And I resigned from my investment management job, which I loved, when my first child was about a year old.
 
In October 2015, I finally released the guidebook that I wish I had sooner. It's titled A to Z of D-Toxing: The Ultimate Guide to Reducing Our Toxic Exposures. I wrote it to be a must-have book for every head of household, and I believe that it is! I wrote it for my younger self, hoping to make it easier for anyone else who'd like to know what they should know and what they can do about our toxic exposures. 

AM:  Chemicals affect everyone, but who is the most susceptible to this the young, young adults, adults, elderly etc?

SG: Young, developing bodies are particularly vulnerable to the effects of toxic exposures, because they are still growing. As miraculous and intricate as our bodies are, they can be affected by even small doses of toxicants, and children are the most vulnerable. Since a mother passes on her chemical body burden to her child while she is carrying, and then throughout the breastfeeding stage, it's a great choice for parents (dads, too!) to begin detoxing as early as possible. 

The elderly and those with compromised immune systems are also particularly vulnerable. 

While the rest of us are less vulnerable, the potential adverse effects from exposures to compounds found in everyday products, including our diet, can be meaningful! They have the potential to disrupt various biological processes, like metabolism, sleep, mental clarity, energy, fertility, and more.
 
AM: What are your favorite places to eat from fast casual to a nice night out with cocktails that you would suggest that get your toxin free stamp of approval?
 
SG: Again, since our environment is more toxic than ever, toxic-free probably doesn't exist. But, studies suggest that a diverse, plant-based diet may offer protective and detox benefits to boost your body's resiliency. So my favorite restaurants are mindful of the ingredients that they use.
 
For a quick meal in New York City, I love Dos Toros, a tasty Mexican chain whose food feels relatively healthy. I always get the "Plato," with rice, beans, all the veggies I can get, guacamole, and lots of spicy sauce! 
 
For longer meals in New York City, I enjoy Blossom, which is a delicious vegan restaurant, as well as ABC Kitchen, which is an exquisite organic, local, and environmentally conscious restaurant.

AM: Why should we be so concerned about toxins and what are the effects in our bodies?

SG: With advances in science and technology, we've gained sharper insight into how complex it is to understand how our average toxic exposures may affect us and our kids. While there's a lot more to learn, what we do know is jaw-dropping. For example: 

With advances in science and technology, we've gained sharper insight into how complex it is to understand how our average toxic exposures may affect us and our kids. While there's a lot more to learn, what we do know is jaw-dropping. For example: tiny doses can cause adverse effects (note that one popular birth control prevents reproduction at 0.035 parts per billion; and that 1 part per billion is like 1 drop of water in an Olympic-size swimming pool); effects created from tiny doses can be different than effects created from high doses; timing of exposure matters (like when the brain or heart are still developing, and note that the brain develops into our 20s); our bodies store some of these toxic compounds and they can be released later, including to our future children when in the womb or through breastfeeding (and breastfeeding is still generally the superior way to nourish an infant); and, there can be a cocktail effect from the mixture of chemicals we are exposed to, and then there's the potential cocktail effect from when our daily exposures mix with those already in our bodies, and then different possibilities exist inside us.

We encounter many chemicals, from many sources, many times a day, from before we are born. We simply don't know yet how cumulative, chronic exposures may affect us over a lifetime, but common sense says that hacking our toxic exposures is a good idea.
 
Leading researchers and scientists (including those on the President's Cancer Panel, which is an organization that reports directly to the President of the United States) believe that exposures to these toxins have an important influence in the rapid increases in various health issues, including cancer, reproductive issues, allergies, birth defects, obesity, and neurological disorders. 
 

Read more from the Feb issue as well as A to Z of D-Toxing in mag

ATHLEISURE KITCHEN | DOS CAMINOS

We're only a few weeks away from the official start of Spring. Restaurants are the perfect seasonless escape as our favorite dishes, beverages and ambiance awaits us. Dos Caminos, a popular Mexican restaurant with locations in NYC is part of the BR Guest Hospitality group, and is known as a place to enjy savory and sweet options along with an array of cocktails that are always perfect to enjoy for lunch, happy hour, dinner or late night drinks.

This month's food editorial, shot at the Park Ave location, shares key dishes that can be enjoyed on your next visit. We chatted with Executive Chef Ivy Stark about how she came to work at the restaurant and why this is a haven for New Yorkers and tourists!

ATHLEISURE MAG: Tell us about your background and what led to you become a chef.

IVY STARK: I grew up in Colorado and loved to cook from the time I was a young child. My father was a hotelier so I sort of grew up in the business. I remember loving going to the restaurant shows and seeing the displays of chaud-froid and ice carvings and being enthralled. After studying history in college, an eating tour of Europe convinced me that I wanted to wanted to be a chef. I  returned to the U.S. and started cooking school in New York.

AM: Prior to being the Executive Chef at Dos Caminos, where else have you been and how long have you been at Dos Caminos?
 
IS: I've been at Dos Caminos for 14 years, before that I worked at the Border Grill and Ciudad in Los Angeles, and then moved back to New York and worked at some great fine dining restaurants such as Sign of the Dove, Cena and Amalia.

AM: What is it like being a chef at Dos Caminos and what is a day in the life like being there?

IS: It is amazing being the chef here. I have a wonderful brand to work with and a great staff that's my second family. Typically, I spend the day in the kitchens overseeing the food going out to the dining rooms. I will spend some time in the test kitchen doing research and development for new menu items and specials, and then I do have to do some administrative work, reviewing schedules, food costs, working with vendors to ensure we get the best products.

AM: What elements of your cooking style have influenced the menu? 

IS: My style is to be creative, but to respect authenticity, and the foundation of Mexican cuisine I have learned from great traditional cooks in my travels through Mexico and my ongoing study of the ever-evolving Mexican kitchen. I love bold flavors, and beautiful colors presented simply and naturally. 

AM: How does the Dos Caminos menu reflect the seasons?

IS: We are dedicated to keeping our menu seasonal and change it four times a year to reflect that, only using in-season produce. In addition, we look at the seasons in terms of textures, temperatures and flavors - lighter, cooler fare in the summer and heartier fare in the winter.

AM: During the winter and early spring, what can we look forward to on the menu? 

IS: We are in the process of working on our spring menu right now, we will be looking at what we can do with ramps, asparagus, spring radishes and onions, fava beans, pineapples, and strawberries. New York weather is fickle, sometimes spring comes around in March and sometimes we have to wait until June.

| LEFT Prickly Pear Margarita | RIGHT El Camino Margarita | 

AM: What classics are mainstays on the menu and which ones get updated from time to time?
 
IS: The Dos Enchiladas - roast chicken enchiladas with mole poblano is a longtime crowd pleaser, as is our Shrimp Quesadilla; guests come in to order these specific items so we leave them alone. We are always looking at ways to items to reflect dining trends, but we listen to our guests' feedback. If they want us to leave something alone, we leave it alone. We have a seasonal guacamole that is updated four times a year based on the best available produce. We always have a rotating assortment of amazing seasonal ice creams and sorbets. Those are a couple of items that you can count on changing.

| Cazuela de Camarones | 

AM: What are your favorite dishes on the menu - from appetizer, main dish, sides and dessert?
 
IS: I am asked that question all the time and it's really a bit cruel - it's like asking who is my favorite friend! With that said, today if I were dining at Dos Caminos I would have the guacamole, persimmon salad, grilled Mahi Mahi tacos, Mexican street corn, and the sweet corn flan to finish; tomorrow I might choose a different menu. 
 
AM: Is there a secret menu at Dos Caminos?
 
IS: There is - we have a secret shrimp guacamole, a chicken quesadilla, and a very special brunch item - the quesadilla benedict.
 
AM: One of our favorite times to swing by is during Happy Hour - what are key beverages that we should try on our next visit?
 
IS: You can't go wrong with our El Camino margarita, we use freshly squeezed juice for our sour mix and there is no substitute. I like mine up, very cold, with salt. We also make a killer red and white sangria.

| LEFT Persimmon Salad | RIGHT  Elote de Calle | 

| Mahi Mahi Tacos | 

| Sweet Corn Flan | 

Read more from the Feb Issue as well as see Athleisure Kitchen's Dos Caminos in mag here.
 

IN AND OUT OF THE RING DANIELLE MOINET X SUMMER RAE

Our readers are STRONG, SEXY & SPOILED and of course, that means those that grace our covers and are featured in our pages embody this spirit as well! The world of the WWE includes some of the toughest athletes with dynamic personas and ever changing storylines that keep their fans waiting to see more every week! 

The ladies of the WWE are an elite powerhouse that represents vixens and villains. For those that need an extra dose (know and love this world) of the ladies, E! Networks' Total Divas - allowed viewers to see their lives in and out of the ring. Episodes showcase the ladies in the relationships, training, their personality, their personas and more. Our initial introduction to Summer Rae came during the second season of this show.

Summer Rae is a WWE athlete who fights in the RAW brand. Playing a villain role, she has won a number of single and tag team matches which keeps the crowds wanting more. Outside of the ring, Danielle Moinet is the complete opposite of her character; but, she shares the athletic sensibility as her career includes being a former professional football player as a cornerback for Lingerie Football League's Chicago Bliss (in addition to being a professional wrestler and wrestling manager). This Manhasset, LI native is also a model and actress who took the time to chat with us about her athletic career; what it's like to be a part of the WWE; the importance of giving back and insight into who Danielle is!

|  PHOTO COURTESY WWE |  

ATHLEISURE MAG: We love seeing you in the ring and being on E!'s Total Divas. Tell us about your career leading up to the WWE, as we know you played football, were the face of the Lingerie Football League, and you were an ambassador for Nascar's Bobby Labonte's team - how did this all come together with your love of sports?

DANIELLE MOINET: I have always been a fan of sports, both watching sports and playing sports. Growing up, I danced for many years and then I also ran track, jumped hurdles and played tennis. I’ve always had an athletic background and spent a lot of time in the gym in college. Playing football was definitely very fun. It was full contact seven on seven football. The ladies of the LFL hit hard. It’s not a gimmick. I’ve always had a passion for wrestling and loved watching it. I went to Monday Night Raw and watched it in the audience and thought, “Wow I can do that and I think I can do it well.” I decided to try out for WWE.

AM: We grew up in the 80's watching the WWE, when did you realize this was what you wanted to do and what was the process like to get to the ring?

DM: The thing that I love about WWE is everyone has a story. Everyone has someone they watched growing up. With me, my dad has no sons, only daughters, and I’m the oldest. I watched with my dad on Saturday mornings and when I was an adult I would sit at home and watch Monday Night Raw. I loved the soap opera! I became a fan again after college and that’s when I realized I wanted to submit. Now with NXT, Triple H has given people a great outlet to submit their resume and portfolio and be able to try to become a WWE Superstar. 

AM: We see the physicality that is needed to be a Diva, while also being able to be a total boss by being glam. It's such a unique sport that allows both - how is Danielle Moinet similar and different to Summer Rae?

DM: Very good question! Some people like to form their WWE persona based on an extension of themselves. For me it’s the total opposite. Summer Rae is everyone I wanted to be growing up: all of the girls I wasn’t and all of the things I wanted to say to people that I couldn't because I was too nice. Summer Rae is a conniving egotistical villain who will do whatever she needs to do to get what she wants. That’s why it’s so much fun to play her! I have never once been a good guy in WWE and I wouldn’t have it any other way.

|  PHOTOGRAPHY Vince Trupsin | MUAH Stella Kae | 

AM: This summer, we worked out with you and additional Divas during Summer Slam at Tapout here in NYC - between matches and doing PR events what is the schedule like when you're traveling and how are you able to balance your day to day life with that?
 
DM: Wow! That’s so cool that you came and worked out with us! That was the first time we had tried anything like that and my first time teaching an exercise class! It was inspiring to talk to different women. It was a special event for me. It's hard to find balance and in 2017 that is what I am going after. Balance. It is hard being a Superstar, being on the road 300 days a year filming and working events on your off days. Traveling and everything that comes with it is really hard. Having a group of people, whether they are family or friends that ground you when you’re home, it's important on those off days to step away from work. Otherwise, you will lose who you are. It’s something I’ve struggled with in the past and its something I am really working towards in 2017.

AM: As an athlete, the physicality of the sport is demanding, what does your workout day look like when you're preparing to be in the ring versus when you have down time?

DM: Very good question! I've never had someone ask me this in an interview! I train very differently on days when I have a match versus days I don't. I don’t do my legs as much on days I have a match. I save my cardio days for TV. Sleep is the most important thing in this business. I like to do circuit training so I don’t overstimulate one body part. When you bump and have five matches in a week you’re going to be sore.

AM: Recovery is always essential when you're working out - we're fans of foam rollers, KT Therapy ice packs etc, what do you have on hand for a little TLC for your body?

DM: Recovery is very important. The number one thing I find that helps is sleep and I am the first person to say I don’t sleep nearly enough. On the off days I will force myself to sleep. Massage is something really great. I live by a great chiropractor and physical therapist. In Los Angeles, I have gone to PEAK Wellness and I have absolutely loved the practice. The people there have been so amazing to me. Dennis at PEAK is so amazing and I’ve loved working with them.

|  PHOTOGRAPHY Vince Trupsin | MUAH Stella Kae | 

AM: What is your favorite moment in the ring and who has been your favorite partner?

DM: My favorite moment in the ring is actually not a wrestling match. It was when I got to write my own promo and do it for everyone. It was in Chicago where I was living at the time. I got to break up with Rusev on screen. I really felt it and felt so fortunate that they let me write it. It was so amazing and the crowd was so behind me. It gives me chills to think about.

My favorite person to wrestle is Nattie. I always loved wrestling her. She’s someone who challenges me and made me try to be better every time I stepped in the ring with her. I also love Sasha Banks. The chemistry we have is amazing!
 
AM: Besides your life as an athlete, what other passions do you have as we know you have acted?

DM: Being in the Marine 4 was an amazing opportunity. I loved being on set and learning the way that works! Being in more films and being able to act is a goal. I love the idea of having an amazing day and channel different emotions into my work. It is such a talent to be able to do that and of course that is something I would love to do and love to study more. Being able to publicly speak and host as well and spread positivity.
 
AM: When you have personal time how do you take time for you to center yourself?
 
DM: Personal time is something that I am trying to work on more and have more of, and give myself. Being able to center myself is having a good support system. I center myself by going into the gym and having a great workout and catching up on some of my favorite shows. Taking time for me. Our personal time is so few and far between, that it’s something I really have to cherish when I have it.  

|  PHOTO COURTESY WWE |  

AM:  What is your personal style from what you wear when you workout, when you're going out to brunch and for a night out with your friends? 

DM: My personal style ranges. I live in workout clothes and I can be a tomboy. The word ATHLEISURE definitely suits me. I’m always in my hat on my day off, because I hate wearing makeup.  I have to let my skin breathe. Workout clothes all day! Whatever fits and is comfy. I love the girly side too and get styled. My style is very diverse.
 
AM: Clearly, you have a great body! What are 3 exercises that we can incorporate for great legs, arms and abs?

DM: For me, something that I started in the Fall that I had never tried before was Pilates. I had a lot of restrictions from wrestling as far as my mobility and neck. The thing I love about Pilates is that it's 50 minutes and it's full body, but you also use weights. I’ve tried a lot of different exercises. Pilates really helps shape my arms legs and abs. I had never done a plank until Pilates and now I see it in my shoulders and abs. It's long and lengthening. Pilates gives me the flexibility and is so safe on the joints and knees. It’s something I really have to think about. You can find all three in Pilates.
 
AM: When it comes to getting energy before a workout what do you suggest we should eat?

DM: Some people are very different when it comes to eating before working out. Some people like to eat and some people like to be empty. I like to be full. I don’t like my stomach growling. I like to eat a high protein meal. I prefer fats and carbs in each meal I eat. Having a good piece of chicken or turkey meat, a good 25/35 gms of protein. You don’t have to get fancy when it comes to caffeine pre workout. Black coffee is great. You can’t beat a double shot of espresso or a black coffee before you work out. I always have a shake right after I work out to get my protein in.

|  PHOTO COURTESY WWE |  

AM: When you're having a bit of a splurge, what is a treat that we can enjoy that tastes decadent, but isn't really that bad for you?

DM: I have a sweet tooth. Something for me that I crave is ice cream like crazy and want it all the time. Instead, I buy the fat - free Cool Whip from the market and freeze it. Then it’s like fake ice cream. I just need a little bit. It’s no fat or carbs and not nearly as bad as ice cream. I find myself only having one or two spoonfuls. It gives me that satisfaction. 

AM: What charities or foundations do you work with and tell us about them.

DM: I work with the DTM Foundation which was started and by my sister Nicolette Moinet. They work with medically fragile children at UNC and Duke hospital. Anytime I’m back home in North Carolina I love to help them in any way I can whether it be hospital visits or the comfort cooks program. We make food for the families that are basically living at the hospital with their children. With WWE, we are so fortunate to work with so many other great initiatives include our anti-bullying program Be a STAR, Special Olympics, Make a Wish, Susan G. Komen and so many others. 

Read more from the Feb Issue and the In and Out of the Ring Danielle Moinet X Summer Rae feature specifically here.

BINGELY BOOKS

THIS IS NOT OVER
Holly Brown
Harper Collins
 

You’ll have your deposit within seven business days, just like it says on Getaway.com. I’ve put through a refund to your credit card for the full amount, minus $200 to replace the stained sheets

- Miranda

When 30-year-old Dawn reads Miranda’s email, she sees red. People have always told Dawn she’s beautiful, and she just hopes they don’t see beneath and what she’s always tried to outrun. She revels in her getaways with her husband, the occasional long weekend in luxurious homes, temporarily inhabiting other people’s privileged lives. Miranda’s email strikes a nerve - that Dawn is so dirty you need to throw out her sheets.

Beware of your “host” - I wouldn’t have left a review at all, if I didn’t feel it was my civic duty to warn others…

57-year-old Miranda thought she’d seen it all,  but she can't believe her eyes when she reads Dawn's review. She's a  doctor’s wife but she needs that rental money, desperately. People might think her life is privileged, but they don’t know what’s really going on. She won’t take this threat to her livelihood—to her very life—lying down.

Two very different women who harbors her own secret, and why she can’t just let this go. 

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FOOD HEALTH & HAPPINESS
Oprah Winfrey
The Oprah Book/Flatiron Books

In her new imprint, Oprah Winfrey has launched two books, one that is a memoir and her new cookbook - Food, Health & Happiness which has 115 recipes of some of her favorite meals that allow eating to be a healthy joy for her. 

Meals that are included have been prepared alongside her favorite chefs, paired with personal essays and memories from Oprah herself, this cookbook offers a candid, behind-the-scenes look into the life (and kitchen!) of one of the most influential and respected celebrities in the world. 

Delicious, healthy, and easy to prepare, these are the recipes Oprah most loves to make at home and share with friends and family. From simple pleasures like Unfried Chicken and Turkey Chili, to such celebrations of freshness as Tuscan Kale and Apple Salad and Pasta Primavera, this is food as it should be: a taste of happiness, a ritual to be shared, a toast to life.
 

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THE SELECTION COLORING BOOK
Kiera Cass
Harper Collins

There is nothing like decompressing and taking a break from adulting  with your favorite hues of coloring pencils.   Enjoy coloring these scenes whether at home or traveling.

Read more from the Jan Issue.

GOOD A WELLNESS FESTIVAL

This Spring, we've got GOOD news. Our Style Director, Kimmie Smith will be a part of The GOOD Festival in April. What’s GOOD? It’s an entire day dedicated to health and wellness - a festival dedicated to feeling GOOD and creating a life that fulfills you.

Join our Style Director this year in Philly. To put it simply, The GOOD Fest includes: good vibes, a kickass workout, serious inspiration from those in the wellness space, great food, and an unbelievable sense of community. GOOD is an event that will challenge and excite you - and leave you happier, healthier, and more fulfilled than when you arrived. 

THE GOOD FEST
- All-day experience
- Date: April 22, 2017 // Location: Skybox Event, Philadelphia, PA
- Community of like minded women
- Work out and fresh lunch included
- Swag Bag (over $100.00 in product)
- Incredible Speakers 

LIFE POWERED BY HYGGE

As connected as we can be, it's refreshing to know that there are still things that can be embraced even if it has a strong heritage and culture that we have yet to adopt (or maybe have unbeknownst to be engaging in it without being aware). As the Co-Founder/Style Director, part of the rewarding experience is to find how I have been aligned to a number of concepts within Athleisure that I have done for years (as well as learning about things that I was previously unaware). 

I say this as anyone who knows me knows that I am all about comfort (while looking chic), being cozy and being able to take moments for myself as well as intimate gatherings with others. I feel that in the midst of a fast paced lifestyle, these moments are essential to our wellness survival and it keeps my batteries charged when I work at dizzying speeds!

So when I started hearing about hygge, I became curious as I wanted to know more about this integrated way of being that has its roots in Danish culture and is making waves across the globe. There was no better person to talk about the intersectionality of hygge happiness,  socializing and more, than Meik Wiking who has literally written the book about the practice for those of us who are not familiar! Clearly, he is well versed on the subject as he is from Denmark and is the CEO of Copenhagen's Happiness Research Institute. 

Following this interview, I have curated items that you should have on hand in order to embrace hygge especially with the winter season when we could use a little extra comfort and centering!

ATHLEISURE MAG: Tell us about your background and how you came to creating a career that focuses on the study of happiness and the creation of The Happiness Research Institute?

MEIK WIKING: As CEO of Copenhagen's Happiness Research Institute, I study what makes people happy across the world. In 2011, the UN published a resolution which stated that “the pursuit of happiness is a fundamental human goal” and in 2012 it released its first World Happiness Report. Denmark regularly topped the list, and occurred to me that somebody should be trying to gather some intelligence about why we were doing so well in the happiness rankings, and then I thought “maybe I should do that.” In a matter of two months, I had quit my job and started paying even more attention to the global interest in what makes us happy.

AM: How did your work in the research of happiness bring you to creating The Little Book of Hygge?

MW: On a weekly basis, I am asked questions like “Why are the Danes so happy?” and “What can we learn from the Danes when it comes to happiness?” from journalists, researchers, nalists, researchers, and policy makers around the world. Denmark does have a strong social safety net, but so do other Scandinavian countries and Denmark still ranks highest on happiness surveys.  I came to realize that there might be an overlooked ingredient in the Danish recipe for happiness, and that is hygge.

AM: Throughout the book, you share the feelings and sentiments that create hygge and how it can be experienced alone, as well as in a collective, what are your favorite moments of hygge?

MW: Hygge is something I practice every day. I try to build a little pleasure and gratitude into my daily routine.

AM: In your opinion, is hygge a component of mindfulness?

MW: Not to us Danes. We have been talking about hygge for the past two centuries, whereas mindfulness is a recent trend. Also, we don´t see hygge as a trend, but more a part of our culture and national DNA. But I understand why this question is being asked, because both mindfulness and hygge share a focus on being present. 
 
AM: With an increase in meditation studios, candlelight yoga sessions, spaces where silence is encouraged to reconnect and retreats what elements of hygge can be included in these activities?

MW: Hygge mainly has to do with the absence of sounds, which enables you to hear even very quiet noises such as raindrops on the roof, wind blowing outside the window, the sound of trees waving in the wind, or the creaks of wooden planks that yield when you walk on them. Also, the sounds of a person drawing, cooking, or knitting could be hyggelig.

AM: For those who travel extensively, how can they make their hotel rooms or create a traveling hygge kit in order to feel that sense of comfort, when they're away from home?

MW: In THE LITTLE BOOK OF HYGGE, I talk about hygge emergency kits which can include candles (good quality), chocolate, tea, a blanket and, naturally, a scarf. In Denmark, we suffer from scarf withdrawal syndrome, so it’s important to have one on you at all times. If you pack this up and take it with you, this can easily be your hygge travel kit.
 
AM: Although you grew up in the world of hygge, why do you think that other countries have begun to adopt it?

MW: There is so much interest in Denmark and the rest of Scandinavia because these countries often rank highly in the happiness lists. Also, I believe more and more people are recognizing that our societies have become richer, but we as people have not become happier—and that we in a lot of countries are failing at converting wealth to well-being—and therefore people are looking for new sources of inspiration to improve quality of life—and looking towards Scandinavia in general and Denmark in particular

AM: The book shares a number of stats that reflect the happiest countries, is there data that reflects the happiest US city or state or one that reflects a region that is the most hygge like?

MW: In the US, you have, for instance, the General Social Survey, which would tell you the level of happiness around the country—however, I think we have yet to see a hyggeindex—even in Denmark.  
 
AM: We enjoyed hearing about how extroverts and introverts can experience the benefits of hygge, can you share with our audience how it can assist both groups?

MW: Introverts derive their energy from within, while extroverts derive theirs from external stimulation. Hygge can be labelled as socializing for introverts, because it is about being with others without it being draining. And extroverts can light some candles, put on some soothing music, and embrace their inner introverts on occasion.

AM: After reading this book, there are many notions of hygge that I have done for years without knowing the culture behind it and as the Co-Founder/Style Director of Athleisure, in addition to showcasing an active lifestyle, we are a major proponent of wearing garments that are comfortable and work with your lifestyle, taking moments to connect with friends in a myriad of ways and more. How can those within the athleisure culture mindset adopt hygge?

MW: It sounds like many of your readers are already maximizing hygge. I would suggest just talking about it more because our language shapes our behaviour and our behaviour shapes our happiness.  

More from the Jan Issue

SUPER BOWL BITES | 100 PROOF PIZZA

Whether you're into the big game or not, everyone is thinking of where they will be and what they will be eating - and drinking! Two of your favorite treats come together while you sup-port your team! The world's only 100 Proof Pizza is an alcohol infused pie available at Vero Wine Bar and Restaurant in Manhattan which was created by Sammy Musovic, the pizza pie mastermind and restaurant owner! These pizzas are ONLY available on the day of the big game and can be picked up or delivered by calling 212.452.3354.

These booze-y pies are made with 100 proof Georgi Blue Vodka for the New England Patriots and Georgi Peach Vodka for the Atlanta Falcons! When it comes to pizza, Super Bowl Sunday is the busiest day of the year - to put this in perspective the National Restaurant Association shares that chain pizza stores will sell over 2 million pies on this day alone, over 1.3 billion wings will be consumed, 14 billion hamburger and over 50 million cases of beer will be consumed!

Pictures courtesy of Vero Cafe.

Read more from the Jan issue.

SUPER BOWL STYLE

On February 5th, Super Bowl Sunday hits Houston, TX with the Atlanta Falcons and the New England Patriots. In addition, we're all excited about Lady Gaga when she hits the stage for this year's half time show.

If you can't get to the game, or Houston, we suggest watching at American Whiskey at 247 W 30th St NY, NY 10001 to cheer on your team, as well as to get great eats!

YANDY Pullover Hoodie

ADIDAS Superstar

90 DEGREE BY REFLEX Leggings

| YANDY Raw Edge Pullover Hoodie | ADIDAS Superstar Silver Toe | 90 DEGREE BY REFLEX  Ankle Mesh Ring Leggings - Black Label Collection |

Read more from the Jan Issue.

CYCLE BOUND WITH BRYAN VOLTAGGIO + DUFF GOLDMAN

This May, 300 notable chefs and food industry professionals will come together for the annual Chef's Cycle for No Kid Hungry. The third annual ride includes a number of your favorite chefs, and as many are in training mode now, we took a moment with to chat with James Beard Award nominee Bryan Voltaggio of Volt, Voltaggio Brothers Steakhouse (MD) and Range (MD) and Charm City Cakes and Food Network's Duff Goldman to see how they came to participate, their training and what they eat when they need a boost.

AM: How long have you worked with No Kid Hungry and why?

BRYAN VOLTAGGIO: I have been working with No Kid Hungry since 2004, and I began by hosting fundraising dinners for them in Washington, D.C. when I was working for Charlie Palmer. As a chef, we are asked to do so much work with different charities. That’s when it really clicked for me -- as I moved forward in my career, I wanted to attach to something measurable and achievable, and No Kid Hungry helped me do that. Feeding our country’s kids is something we can actually accomplish; I cook for a living as well, so I feel like I have a stake in the game. I am not a doctor, scientist, or politician. I cannot cure diseases, but I can help end childhood hunger in America. Since deciding to focus my efforts on one goal, I have had the opportunity to see change happen, be a part of the conversation, and meet some incredible people who share this same passion. Billy and Debbie Shore (cofounders of Share Our Strength, the organization behind No Kid Hungry) have remained the humble champions of this movement and have managed to put together a force that will certainly see the end to this problem. It is their leadership and commitment that is so inspiring.

DUFF GOLDMAN: I've been working with No Kid Hungry for almost 10 years. What's most important to me is that we are chefs, and our job by definition is feeding people. No Kid Hungry works to feed hungry kids, so the fact that so many people in the culinary community actively support them isn't surprising. Most of the work I do on and off camera is with kids. Kids not getting enough to eat, especially in this country with our vast resources, is appalling to me, so anything I can do to get kids fed so they can focus on being kids is the most impactful thing I can do as a chef and as a person.

AM: How long have you been in Chef Cycle and what are you excited about?

BV: This is my third year riding in Chefs Cycle for No Kid Hungry. I am by no means a veteran and or pro at this. I bought a bike before the first Chefs Cycle ride from NYC to D.C. in 2014, and I put maybe 100-200 miles on the bike before heading up to the start. We left NYC that first morning, and I asked myself, "What the hell are you getting yourself into?" I somehow made the trip -- the whole trip -- and I have never felt a better sense of accomplishment in my life. I became hooked. This year, I look forward to seeing more first-timers and sharing my story in hopes to inspire them to make the trip. I want to see everyone hit their expectations and goals,  and if I can lend a hand, that will be the most rewarding.    

DG: This will be my second year participating in Chefs Cycle for No Kid Hungry. It's amazing how in just a year I have been consumed by riding my bike. I've always loved riding bikes as a kid, but I am the farthest thing from any kind of endurance athlete. Road biking was always a mystery to me, but now that I have been doing it regularly, it has changed my life. Mentally, I always do better on days when I've ridden. Riding centers me, allows me to daydream and work stuff out, and gets me out of the kitchen/studio and into the sunshine. Physically, I've dropped about 30 pounds since this time last year, and I've noticed a significant improvement in my cardiovascular fitness. I have more energy, I'm in a better mood, and my body just craves good food. When I'm riding every day, I eat clean effortlessly. The thought of a cheeseburger right now is almost gross...almost.

The other thing I love about cycling is how welcoming the other really good cyclists have been. Jeff Mahin, Bryan Voltaggio, Chris Cosentino, and Jason Roberts are all really good cyclists and far from being elitist, which is a fear I think lots of people have etting into cycling. Don't believe it. Everyone at the bike store is really cool, I promise. My best memory from last year's ride was when I was struggling to get up some hills, and Jeff and Jason took turns riding next to me with their hands on my back and helped me up. It was really amazing to see how cycling can be a team sport. Last year, I had no expectations of how well I would do on the ride, and I ended up completing just shy of 100 miles in three days. As I've been training this year, I've gotten close to 70 miles in a day, so I guess I would say my goal this year is to get to 200. That may not sound like much to the really good cyclists out there, but for me that would be a monster effort.

AM: What do you listen to in training?
 
BV: I am currently training in the basement of my home. I live in Maryland, and right now it’s wet, cold, and we could get snow. So I cheat a bit while riding on the trainer and catch up on ESPN and or watch a movie, since my actual human trainer makes me ride for more than an hour and a half at a time. 

DG: Zeppelin. Lots of Zeppelin. Also Junip, Flaming Lips, Aesop Rock, ATCQ, Explosions in the Sky, Mogwai, Jose Gonzalez, Fu Manchu, QOTSA, Coltrane, Fela Kuti. RATM and, some other stuff.

AM: How are you training for this ride and are you an avid cyclist?

BV: I can’t call myself an avid cyclist -- I call myself a “want-to-be” avid cyclist. I want to incorporate riding into my daily schedule and commute more this year. I work so much that I cannot go for those long to stay on the bike daily and ride shorter – two to three times per day maybe. 

DG: I'm not following a specific training routine other than riding my bike for as long as I can as often as possible. So far, I've been sticking to the beach where it's relatively flat, but once I am doing good strong 50 mile rides consistently, I'm going to be tackling hills. Yay. 

AM: What is the best Power Breakfast you can eat when you're about to ride?

BV: I have shakes with fruit and protein in mornings -- my wife encourages that. On some days, eggs simply on a couple pieces of whole grain bread and avocado do the trick. 

DG: For me it's two eggs, turkey or fish, and mixed fruit. Usually pineapple, oranges, mangoes, apples, watermelon, a quart of water, and a big ol' coffee. 

AM: What on the go snacks do you eat when you're looking for energy?

BV: I like to make bars with dried figs, nuts and seeds that I can pack easily in my kit. I also really like Justin’s packaged nut butters. The flavors are great, they are easy to eat on the ride. I want my nutrition on the bike to be as delicious as possible. I like to mix it up.

DG: I always ride with a backpack on, so packing heavier stuff isn't an issue. I only eat fruit on a ride. I like oranges, because it reminds me of soccer games when I was a kid, and also I get a nice break peeling the orange as opposed to just sucking on some gel. There's also a great poke joint in Venice Beach that I sometimes treat myself to.

AM: How do you stay fit in general?

BV: Fit, hmmmm how do you define that -- HA! I spend as much time on the bike as I can. I hate to run, even though I played soccer for 14 years of my life growing up. Maybe that’s why I was the goalkeeper...

DG: I love lifting. All the sports I played in High School and college were very explosive. Football, ice hockey, and lacrosse, so lifting has been part of my life since I was 14. But adding cycling to the routine has been incredible. I feel much more balanced, and my workouts in the gym have become much more effective because my muscles give out before my lungs do. That's huge.

AM: How do you juggle your busy schedule and take time for yourself?

BV: It’s most important for me to figure out how to juggle my family life with everything I have going on. Work is easy to balance, because while I have a bunch of restaurants, I also have a great team that supports them. I am lucky to have a great team that helps ease the stress of operating a business. Working as a chef means that I am working while most families are have dinner together, so I make sure to carve out special time with my family and fit in time to stay on the bike. That is why in 2017, I plan to commute more via two wheels. I have spent time in Copenhagen, Denmark, and if they can do it in that climate, I can do it here. 

DG: It's almost impossible, but the only way is to be disciplined in your allocation of time. If I let work have me, it will take every waking moment. It's just a decision that you have to make to take the time to get on your bike. The snooze button is the absolute enemy. When that alarm goes off...GET UP.

Read more from the Jan Issue.

VALENTINE'S DAY | SUITE MOMENTS AT THE FAIRMONT HOTEL IN DC

When it comes to Valentine's Day, it's the perfect day to be extra loving to one another (not to say that you don't always show your love). Take dinner and a movie to the next level by making your way to Fairmont Washington, D.C., in Georgetown. This hotel recently completed a $27 million renovation to their property for their guest rooms, suites, lobby and courtyard. Our Co-Founder and Style Director, Kimmie has been a fan of this hotel for a number of years - this past weekend she spent 24 Hours in Washington D.C. and of course stayed at this hotel which you can read more about here. There is nothing like coming to this historic city and being tucked away in the neighborhood of Georgetown. 

Find out how our Style Director spent 24 Hours In Georgetown at the Fairmont D.C.

SUITE MOMENTS PACKAGE

This Valentine's Weekend, this hotel is offering their Suite Moments Package which includes breakfast for two and a complimentary Fairmont Classic Perfect Cocktail in the stunning lobby lounge - which is classically romantic! Your suite will receive 10% off of the daily rate starting at $368 per night. For reservations, call 202.429.2400 (or toll free at 866.540.4505)

VALENTINE'S ROMANCE PACKAGE IN THE Lobby Bar & Lounge:

Whether you're staying at the hotel or not, you can enjoy this romance package for two which is $135++

• 1 Btl. Of Moet & Chandon Imperial Champagne
• 1 dz. Oysters
• Platter of Chocolate Covered Strawberries & Truffles

VALENTINE'S OFFERINGS IN THE LOBBY BAR & LOUNGE:

The perfect cocktails are those that you can share with your significant other. Fairmont D.C., has a His & Her Valentine's Day cocktail that is $15 each. For her, Cupid's Arrow has Grey Goose Le Citron, Tuaca, Fresh Raspberries, and Fresh Lemon. For him, the Gentleman's Elixir has Gentleman Jack, Honey Syrup, Fresh Lemon, Angostura Bitters, and Orange Peel. 

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The newly renovated lobby at the Fairmont Washington D.C., in Georgetown

FAIRMONT WASHINGTON, D.C., GEORGETOWN

2401 M Street, NW

Washington, D.C., 20037

Read more the Jan issue here.

FAIRMONT HOTEL | WASHINGTON D.C., GEORGETOWN

Last week, we launched our anniversary issue, which meant that it was time for a busy next few days ahead which included some upcoming TV segments (more on that soon) as well as 2 food editorial shoots which will be included in our Feb Issue which will be out later next month! My TV segments were taped in D.C. and when I'm in this area, there is one place that I love staying - the Fairmont Hotel Washington D.C., Georgetown. 

A few years ago, I stayed at Fairmont Hotel and had the opportunity to take in a number of gems that are found here including their popular bee-tinis, great fitness center and the fact that their restaurant has a farm to table concept where the food is local, fresh and incorporates (as does most of the food and beverage options) honey from the bees that are on the property's roof!

I love when I have the chance to stay in an area for more then just a few days; however, sometimes you only get 24 Hours In a particular place and I love that when I stay here, I can do everything in the hotel from working out, eating, taking meetings and more. But I also have the option to have great places to go to (SoulCycle, shopping etc in the area)!

When I arrived this weekend, I took in the $27 million renovations that just finished earlier this month! The lobby has a playful mixture of modern and geometric design that runs through the lobby. I also loved details that included carpets and wall art that had various maps from the Potomac. This hotel honors and references George Washington (in our hotel room, there was a cute gold profile of our first president). The lobby is such a hub of activity for those checking in/out, enjoying beverages at the bar (their BeeTini is such a classic drink that you can't stay or visit without having one) and waiting for guests before going to eat, stepping across the courtyard or heading out.

The image at the beginning of this post is from the Gold Lounge which is on the 9th floor which allows you to have a VIP experience! With a separate check in/out area and a lounge that allows you to work outside of your room as well as to enjoy a complimentary breakfast, snacks and more throughout the day - it's a moment of peaceful zen that even for 24 hours was appreciated! Whether you've booked a room on this floor or anywhere in the hotel, the level of service and dedication to the needs of guests are felt throughout!

As we traveled from NYC to D.C., all I could think about were some of my favorites that I would have at Juniper at Fairmont dinner including their use of honey, bee pollen and honey comb (due to the bees that live on the roof) in their dishes such as the Honey Wheat Bread (the honey butter is a must) and the BeeTini (pictured to the right). With sustainable ingredients, it's a pleasure to enjoy a number of the savory dishes - I'm obsessed with the Baby Caesar so that was obvious and as I had traveled quite a bit, Fish and Chips was a must. Finally, ending with the Elderflower Creme Brulee was so satisfying. Although I'm a fan of the BeeTini and have had quite a few on each stay, I always have one of their specialty bourbon cocktails which is a great way to enjoy dinner! 

Find out about Fairmont D.C.'s Valentine's Weekend - SUITE MOMENTS here. 

SUITE MOMENTS

If you have yet to make plans for Valentine's Day, then you need to think about staying at the Fairmont this Valentine's Weekend as they have their SUITE MOMENTS PACKAGE.

Read more from the Jan issue here.

WELLNESS TRENDS 2017

Last month, we talked with Jason Wachob of mindbodygreen and his Annual Wellness Report that looks at trends taking place in 2017. We also interviewed those who work in those fields. We took a moment to chat with Craig Elbert, Founder and CEO of Care Of. We talked about how he conceived of the company that focuses on vitamin/supplement personalization, and more! 

Last month, we talked with Jason Wachob of mindbodygreen and his Annual Wellness Report that looks at trends taking place in 2017. We also interviewed those who work in those fields. We took a moment to chat with Craig Elbert, Founder and CEO of Care Of. We talked about how he conceived of the company that focuses on vitamin/supplement personalization, and more! 

CRAIG ELBERT: Prior to Care Of, I worked at Bonobos which is a men's apparel brand here in NY and I had the joy of joining it when they had 10 people and then growing it to over 250 people by the time that I left. One thing that we were really bullish on was how do we grow a great customer experience in a category that was stagnant in the case of that brand, it was men's khaki pants. There was nothing more boring than men's khaki pants but we wanted to make it more interesting.

While there, I had an interesting experience to purchase vitamins and supplements as I was getting them for myself and trying to get things to be healthier and to also purchase pre-natal vitamins for my wife. The experience of going into the vitamin stores it was just a bad consumer experience it felt bad and it was confusing as well as overwhelming. It felt just a little bit of a manipulative situation. So what we wanted to do was to take a look at how we could do something that was more consumer friendly - giving people the advice that they needed and to ultimately give them the knowledge on what was right for them.

For me, my experience in a brick and mortar store, there are thousands of products on the shelves. I didn't know which ones would be right for me and the store clerk who was just being paid above minimum wage - didn't give me great confidence that he/she could provide the right information. So we spent just about over a year working with experts (nutritionists, naturopaths, doctors, academics) who were focused on the space to figure out what are the different use cases for vitamins and supplements and what the use cases behind them and how do we help people to figure out what is right for them. That's how I, as a consumer who was trying to shop for the products myself, came to this.

AM: This is so true. I have been going to places like GNC since I was in highschool as I know the types of vitamins/supplements that I need. Or if I was thinking of something new to try that it was a bit overwhelming to select from the choices. 

What struck me about your website is that you have a clean interface as well as descriptions of what it is as well as how it is beneficial to your body.

How do you guys go about deciding what types of items will be offered for consumers?

CE: One of the things that we found and started seeing in our research, we initially found was that we were only going to offer items that had scientific research and strong scientific support. One of the things that we found early on was that some things have scientific support and others don't. There are products like Vitamin D and Folic Acid that doctors have a lot of date and support that it is good for your body and that you have something like Fish Oil which has good science but there are some studies that show it's a bit of a mix. Then you have probiotics which have a lot of promising research, but it's still early on.

So we realized that there is a spectrum, and that for our product offering we wanted to focus on anything that had at least good science and we basically cut out the things that didn't have great science and started with ones that had good science for traditional usage and that were ones that could be used for common human goals, whether that was for stress, energy or something more long term like heart health and bone health. So we tried to just cover things that people are looking for and cross referenced that with scientific support.

AM: So over the course of the year, whether they met your criteria - will you be adding more supplements/vitamins into the mix?

CE: So we do plan to add more. Our goal right now is that we launched with about 30 products - we'll get up to about 50 with different doses. We never want to have thousands of products as we feel that it is overwhelming and so we do plan to add on products as we have our pre-natal, which we have worked on for a long time which will launch in Feb or early March. We have a probiotic that launched this month and then we have turmeric and elderberry that is also launching this month. So we do plan to continue to introduce products but we don't plan on having thousands of them.

AM: I liked seeing that you are adding in turmeric and elderberry as those are two products that I use in addition to fish oil. Tumeric is on trend this season as a flavor that we will see a lot of as well. What is the process like for someone who is new to the site when they are picking products for their monthly subscription box?

CE: We wanted to keep it simple. We have them take a little personalization quiz, where we ask about their goals, their diet, their lifestyle and their values. Based on that we cross reference it with the research that we have done as their recommendation. They are able to see that and then adjust to their pack as they wish. They can take something out, add in or leave it as it is. Then they place their order and each month in that box, will be 30 daily packets all personalized for that individual with their name on it and the products inside. We try to make it easy as well as a bit of fun. The survey takes about 3-5 minutes and it helps to guide all the recommendations. 

AM: What drew me is that the packets have the person's name on them which I think is so cute and in an age of emailing and faceless activity it was a nice touch. With people who are busy or who travel a lot you can just see something that reminds you of home and you can seamlessly add it into your daily life.

CE: Yeah, one thing that we talk a lot about in personalization is the combination of technology as well as human empathy. We are building a brand that is focusing on using technology to make things easier so having the human touch factor is key. From having your name on it to having our customer experience team led by Amy here who is awesome in terms of responding to customers and ensuring that we have a good dialogue that feels humanly and not just a scientific laboratory. We wanted it to feel human, warm and empathetic, which is important for the brand.

AM: What are things you're looking to do as Care Of grows in 2017?

CE: We are definitely looking to build an app this year and are a little tight-lipped on what that will be in terms of features. Down the road, our goals are to focus on the business of personalized health. That could be vitamins and supplements and then additional products. We want to wade through the information that is out there and to make it easy for our customers for personalization which is a nice broad growth opportunity for us over time.

Right now we recognize that we are a new brand and we have to be able to execute and connect with customers on these first products that we have with these vitamins and supplements. So far it has been a lot of fun!

AM: Why do you feel that personalization in this field as well as in general is such a major trend that a lot of brands across various categories are looking to implement as we continue into 2017?

CE: As people, we're all very different and I think that we like to have this recognized. Realistically, we can live healthier if we focus on our individual needs. What's fun right now is that technology is making that possible. We're looking to unlock that technology to be able to build something that people always want to recognize that difference and being special and to have something that is unique for them which we can do for them with the technology that we have. 

Nutrition is an ongoing trend that we see from year to year. We caught up with Amanda Bacon of Moon Juice to learn about how she helps people's body and skin from the inside out. This was initiated by her own journey in food as a chef, food journalist and finding her way to her best self through her diet.

ATHLEISURE MAG: Can you tell us about your background?

AMANDA BACON: I traveled a lot through Europe and South America - living in Italy, then Uruguay for a while. These experiences stirred a love not only for the preparation of food, but in tracing ingredients back to their purest forms. When I came back to the states, I went to study at the New England Culinary Institute in Vermont, working at local bakeries and dairies. When I landed in California, I was fortunate to cook under Suzanne Goin at Lucques for a number of years. I truly found a mentor in her. I then moved into food journalism, reporting for LA Times Magazine when it launched. 

In 2006, I began studying the power of raw, medicinal foods to heal the hypothyroid condition I had had since I was a teen, in addition to my severe allergies to wheat, sugar, and cow dairy. Although I was still working as a chef in fine dining, at this juncture my whole diet changed. I ate primarily vegetables and legumes from the farmer’s market, and foods that would serve as hormonal adaptogens. Within a few months, I noticed a radical shift. My next round of blood work revealed that my thyroid hormone levels were back to normal.

Working in fine dining was amazing, but my own transformative experience – backed up by extensive blood tests, the scrutiny of several physicians, renewed feelings of vitality, and a shift in my personality, immunity, appearance, and thought – inspired me to create Moon Juice. These live, medicinal foods changed me from the inside out.

AM: Why do you like sharing about the power of medicinal foods that could work for you from the inside out?

AB: Food can be powerful medicine and no one has experienced its effects more dramatically than I have. Before I began to cook and eat in a way that allowed me to thrive cosmically, my thyroid was slow, allergies were rampant and I had the general feeling that I wasn’t optimizing this life and the body I was traveling in. There’s nothing I love more than talking to people about the ways that they can use food as medicine. The Moon Juice Cookbook is one of the ways I can help people.

AM: Why did you create Moon Juice?

AB: I created Moon Juice for people interested in a new way of living. Not a way where you have to erase your past, but a way fueled by excitement to help yourself live better. Our only intention is to add goodness and beauty to your life.

AM: What are the benefits that one may feel by including this in their dietary regimen?

AB: Being so clean on the inside that it shows in your skin. Having a complete makeover on your life outlook. Being a part of a movement that is changing the way food is produced and consumed. And no dishes! 

High functioning, bioavailable, potent, medicinal whole foods are packed with exceptionally high levels of vitamins, minerals, antioxidants, and enzymes turning them into tools we can use to tone, nourish and empower our bodies. These foods heal your cells, protect against oxidation, slow the aging process and support your immune system by stimulating and supplementing your bodies disease and infection fighting properties.

AM: We always enjoy a great drink and towards the end of last year we were introduced to Farmer Willie's, which is an alcoholic ginger beer drink that's not only refreshing but will definitely be a great beverage to enjoy during the summer!

We talked with the Co-Founders Nico and Max of this brand. What was your background and how did that lead you to working with one another, and what's the story behind creating Farmer Willie's.

NICO ENRIQUEZ: I first met Willie Fenichel 11 years ago on a beach in Cape Cod. I was this little kid who saw a makeshift beach volleyball game down the beach and asked to join. Turns out that the league of volleyball misfits was an every day thing. Little did I know that after that first game I would be hooked to a degree that I would literally try and spend every hour of sunlight during the summer playing with this crazy group. 

Willie's sister was the unofficial official league commissioner (she started the tradition and is in charge of bringing the net and ball to this day). I started eating dinner at their farm every day after games. Soon the Fenichel family became my second family. 

After getting to know Willie over several years he began sharing his home-brewed ginger beer recipe with me. It was amazing. I was always an entrepreneurial kid, I was trying to figure out ways to live the Cape life with the Fenichels all summer and not have my parents disown me as a beach bum, so I began dreaming, and told him we had to try bringing the ginger beer to the farmer's market in Ptown and see if we could make a living off it. Willie was in. 

Fast forward several years, I was about to turn 21 and I was sitting in my best friend's dorm room at Brown University. I started telling him about my dream to sell this alcoholic ginger beer with Willie. Max Easton (my best friend & business partner) had grown up working in the restaurant industry in London because his mom ran several bars and restaurants. He was an adventurous soul and I was an overly enthusiastic salesman, so he joined the cause without ever trying the ginger beer.

MAX EASTON: I spent most of my life on the other side of the pond in London, England, and grew up working in the restaurant industry as my mother started & managed several pub & bar companies in the UK. I was interested in coming to the US for college as I had no idea what I wanted to study & the UK university system really makes you focus on one major from the beginning. I had heard amazing things about Brown because of its reputation as a great academic school but partnered with a much cooler, less intense student body. I applied early, fortunately got accepted & headed to Brown after taking a gap year.

Nico and I met because he lived around the corner from my ex-girlfriend and I loved hanging out with him because he was always so happy & optimistic, and I found our times together hilarious (and still do) because we have polar opposite personalities. To characterize, I am the buttoned-up Brit and he's permanently got sand in his hair. 

We became closer & closer friends and one Spring night Sophomore year we were chilling in my room chatting about things we were doing or interested in. We both loved the idea of starting our own thing as both our parents were entrepreneurs, and so we started throwing out ideas. This was the moment when Nico mentioned Willie and his legendary ginger beer: as far as I remember, his words were: "I know this guy named Willie, who lives out on the Cape and he makes this amazing alcoholic ginger beer. I always thought it could be something. What do you think?" To be honest, I had no idea what to think, but after I said why not, Nico applied to this small Brown accelerator program to get us some funding & mentoring. We pitched the idea (without me having tried the product or met Willie) and we were accepted. That was definitely the start, but it only kept going because it was all hilarious and we enjoyed learning the steps you took to starting a business. We had both planned to start our own businesses some day, so why not learn about it while doing something fun? There was just no downside to us giving it a shot, so we kept taking small steps until it ended up being something pretty legit.

AM: When did Farmer Willie's launch?

NE: We launched May 22nd of 2015 at the Farmer's Market in Provincetown- a little under 2 years ago. We spent the 1.5 years before that day preparing, interviewing, working canning lines, filing legal papers, raising money, etc.

ME: The moment Nico mentioned Willie & his ginger beer in my dorm room was Spring Semester of Sophomore year. We kept working on it our Sophomore & Junior years - we brewed small-scale test batches, worked out where we could produce, sorted out the legal framework of the company, designed our logo & can, did more start-up competitions, talked to people in the industry etc. - and we had everything set by the end of our Junior Year so we decided to start selling it commercially. As Nico described, we started selling at the Provincetown farmers' market after our Junior year finals & lived out on the Cape at Nico's grandma's house for three months self-distributing cases to around 50 bars, restaurants & liquor stores. So, in terms of proper selling, we have been selling for just over a year and a half, but we have been working on Farmer Willie's for almost three years now. Many small steps!

AM: Ginger is an ingredient that has not only been on trend as a flavor for a number of years, but is definitely a core one when you think about wellness, what was the thought behind combining it with alcohol?

NE: Willie started brewing his ginger beer because he was bored in the winter living on the Cape and his mom was making beach plum wine, so he decided to try something different. He loved ginger and began seeing what would happen when he grated fresh ginger and added lemon juice, cane sugar, and yeast (to ferment it and add carbonation). Needless to say, the home-brew was spectacular. Fresh, simple ingredients go a long way. 

ME: We didn't! It's was all Willie. But the ginger trends were definitely one of the things that got us excited when we first looked into whether we could make Willie's ginger beer into something. It's exploding in bars & restaurants with cocktails such as Moscow Mules & Dark n' Stormies, juice bars & farm-to-table restaurants. So the idea that we could create a fresh, dry & seasonable alcoholic ginger beer that you can drink straight out of the can just seemed awesome. We drink it all the time and it's like nothing else in the ginger beer space.

AM: What are the health benefits that one can enjoy while consuming Farmer Willie's and how is it different than other beverages that are in its category or related categories?

NE: We can't ever say our beverage is healthy because it still contains alcohol and the FDA would do terrible things to us. That being said, what sets this ginger beer apart is that we use real ginger and it isn't so damn sweet. 

If you look at the mass produced ginger beer everyone drinks or even the specialty supermarket versions those ginger beers have anywhere between 30-60g of high fructose corn syrup which is 3X-6X more sugar than ours (and we use cane sugar). This means that other ginger beers have 170-200 calories in their cans - all from sugar. We have 150 calories in our can - 110 which come from the 4.5% ABV. So basically you can have a real fresh, dry ginger beer with alcohol and still consume less sugar than your average non-alcoholic ginger beer. To us, it's a no brainer (unless you are under 21, of course!).

We use simply prepared, real ingredients, such as cold pressed ginger, lemon, nutmeg, molasses. None of the "natural flavoring" crap. Ginger is a superfood, lemon gives you vitamin C. I don't know what nutmeg does for you but its a spice. Molasses doesn't do much but it sounds good haha.

ME: You grow a ginger beard. But seriously, we can't say that there are health benefits as we will get into trouble, but compared to other ginger beers, there is no comparison. As Nico said, there is a reason we are a much fresher, much more refreshing ginger beer.

But, in general, we're a fresh, low sugar, gluten-free alternative to beer. You are drinking something that lifts you up and you can drink it straight out of the can so you can bring it anywhere without an issue.

AM: Tell us about how you came upon the design of the can, as well as the logo as we love how distinctive it is.

NE: The can was designed by a legendary girl named Juliette Weiss. She is our head of design. We met because when we were studying at Brown, Juliette was down the hill, studying at RISD (Rhode Island School of Design). Our entrepreneurship professor Danny Warshay introduced us. We told her we wanted a clean, but quirky can to reflect our weird story and real ingredients. 

On our second meeting, Juliette came in with the idea that we make the front of the can into Willie's ginger beard so people could get the beard while they drink and post photos online. Obviously we had to do it. Especially because everyone knows puns and hipster-ass beards are the key to a Brown student's heart. Juliette absolutely killed it on the design and we ended up winning a prestigious package design award the next year. 

ME: The legend, Juliette Weiss. She's a beautiful, wonderful, pain in the ass - and we are so lucky to have her on the team. 

AM: Where is Farmer Willie's sold and where would you like to see it?

NE: Farmer Willie's is sold in MA and RI. Specifically in MA, we are sold on the North Shore, Boston, South Shore, Cape, and Islands. There are a ton of places that we would absolutely love to see Farmer Willie's sold. We love the sea and the ginger and lemon kill it with seafood and clean fresh ingredients so obviously the Matunuck Oyster Bar in RI, the Beachcomber in Wellfleet (out on the Cape), Branchline in Watertown (that place is literally fire), and The Poynt in Newburyport. Also, it's light and refreshing as hell straight out of the can so the spots, where we dance like idiots in Boston like Middlesex Lounge or Middle-east would be absolutely primo. Regardless, if you do not see Farmer Willie's in your local liquor store or bar and want it there, please ask them to ask for it because that truly helps us build this.  

AM: Will Farmer Willie's have any brand extensions into other categories, flavors etc?

NE: We are working on some absolutely awesome flavors to compliment our approach of fresh ginger and low sugar. I can't say what specific flavor twists yet though... 

AM: How is Farmer Willie's aligned to Athleisure Culture?

NE: We believe in having a damn good time but taking care of yourself at the same time. Basically real ingredients, low hassle, adventures for days. Also, the only thing that keeps us sane as we work 80 hour weeks building this thing are the mind-clearing runs.

AM: Will Farmer Willie's be involved in events, tradeshows, promotions etc that will take place this spring/summer?

NE: Absolutely, we are planning some speakeasy parties around Boston this Spring for people who follow us on social media each month. We are trying to organize some beach volleyball games outside the Beachcomber this summer.
Also we will be doing plenty of brewfests and tastings every Friday and Saturday night... anyone can send me an email nico@thefarmerwillies.com to ask which tastings/fest may be in your area if you want to meet anyone on the team.

AM: As co-founders when you're not running the brand, how do you take time for yourselves?

NE: We both dance like fools whenever possible. 

Sundays, I go for a hike or super long bike ride to explore the area around Boston. I find the air clears the head and slows down your thinking and there isn't the impact of running so I can give my knees and ankles a rest. Last adventure I found a crazy 200 ft rock quarry and got kicked out then lucked on some old WW2 forts on the north shore. Sunday night I go home to my parents house and chill with the fam, read the Sunday paper and eat the home cooking... Not gonna lie I bring my laundry home. 

Max loves running as well, nice food, bit of whiskey & chilling with his girlfriend. He also loves building up his music playlists & finding new music, which is awesome for me. He's the kind of man who takes over the music at a party, but honestly it is always for the better because people tend to dance a bit more. He knows how to read a party for sure. 

ME: It really depends on my mood, but I really do love running to shake off any stress or clear my mind. Got that from my mum & Nico. But if I have more time, I love finding new music, going for an awesome meal or going for a great walk with someone chill. Anything where you can come back feeling refreshed. 

AM: Nico, we heard that you run marathons, how did you prepare for it, what was the training like and when is your next one?

NE: I grew up just off Heartbreak Hill so I always wanted to do the marathon. The year I turned 19, I ran it but it was the bombing year and I was on the final stretch of Boylston when the bombs went off so I felt I really had to do it again. 

I run 5-7 miles every day and don't really have time for more so my training was just that. I had super slow times and the two days after the races were always painful and I was so stiff that I had to walk down stair backwards, but it was always more about proving it to myself then anything else. The next one is definitely on my radar- I want to do NY and others, but no idea when I will have the time or the stupidity to forget the pain of haphazard marathons of the past. 

See more from the Jan Issue 

THE ART OF THE SNACK | GREENS ARE KEY

Lifestyle holistic guide and host of the onine cooking show, Eat with Intention, Cassandra Bodzak has a new book that illustrates her focus on wellness - EAT WITH INTENTION. It combines recipes, a bit of background on them and meditation together, which makes for a balanced book to refer to as you make a number of the tasty treats. It's a book that definitely focuses on the mind, body and soul while leaving you great items to share with family and friends.

 
GROUNDING SALAD

When we are ungrounded, it feels like chaos; all the thoughts in our heads are swirling, we don’t feel solid or at peace, and we don’t make the best decisions because we’re not thinking clearly. By connecting back to nature and eating more root vegetables and warm foods, we bring ourselves back to a steady, more powerful place. Roasting vegetables—especially root vegetables—gives them a grounding energy, which has an incredible power to connect us back to the earth’s core. This salad is a great balance of both: it not only quenches the desire for the greens of a salad, but it also includes hearty roasted veggies, such as Brussels sprouts, carrots, and potatoes, along with lots of great spices, to bring you back down into your root chakra.

DOWN TO EARTH MEDITATION

Ideally, you would do this meditation on a nice patch of grass or perhaps sitting on the beach; however, you can still connect yourself to the center of the earth in just a few minutes right in the comfort of your home. Find a comfortable place to sit in easy pose close
your eyes, and start focusing on your breath—in through your nose and out your mouth. Bring your attention to where you are sitting on the floor and imagine a thick rope extending out of your being, all the way down and around the core of the earth, anchor-

ing you to it. Feel that rope crystallize and strengthen, all the way from the base of your spine into the earth’s core.  Take a moment to really embrace this connected, anchored, and supported feeling, knowing that you are being held so powerfully by this planet, and then carry that with you throughout your day. Sit anywhere from 3 to 20 minutes. When you are ready to re- lease and end the meditation, gently move your fingers and toes, rub your palms together, and place them over your eye sockets as your slowly open your eyes and expose them to the light.

Yield: 2 Servings 

Ingredients

5 tablespoons (75 ml) extra-virgin olive oil, divided
4 baby potatoes, sliced (I prefer the
colored ones, but any kind will do!)
1 teaspoon dried oregano
2 teaspoons fine sea salt, divided
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
½ cup (44 g) quartered Brussels sprouts
1 clove garlic, thinly sliced
1 shallot, thinly sliced
¼ cup (31 g) sliced carrot
2 teaspoons slivered almonds
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon ground coriander
1 cup (68 g) chopped kale
1 cup (29 g) spring mix salad

Directions

1. Preheat the oven to 425°F (220°C, or gas mark 7). Lightly grease 2 baking sheets with 2 tablespoons (30 ml) olive oil and set aside.

2. In a small bowl, combine the potatoes, oregano, 1 tablespoon (15 ml) olive oil, and 1 teaspoon each of the salt, garlic, and onion powder and mix until thoroughly coated. Transfer the potatoes to one of the prepared baking sheets and roast for 10 minutes, or until the edges turn crisp and golden brown. 

3. Meanwhile, combine the Brussels sprouts and 1 tablespoon (15 ml) olive oil in a small bowl and toss with the remaining 1 teaspoon salt, garlic powder, and onion powder. Arrange them on the other prepared baking sheet and roast in the oven for 5 to 7 minutes, or
until the edges turn crisp and golden brown.

4. Heat the remaining 1 tablespoon (15 ml) olive oil in a frying pan over medium heat. Add the garlic and shallot and sauté for 1 minute until fragrant. Add
the sliced carrots, almonds, turmeric, curry powder, and ground coriander, reduce the heat, and lightly sauté for several minutes, until the shallots and garlic are browned.

5. Divide the kale and spring mix between 2 individual serving bowls. Add the roasted potatoes and Brussels sprouts, and then finish with the carrot mixture.

FOCUS POTION

Distractions are everywhere these days, especially with smart phones and social media vying for our attention throughout the day. My daily focusing weapon is always my meditation and reciting what I’m here to do. What’s your mission statement? I’ll give you a hint: For all of us, at its core, it is being a living example of love incarnate. When we adjust our focus through our divine purpose, we have a lot more power when it comes to steering clear of mindless distractions. This potion is a bit of a secret weapon of mine for days when shiny objects are getting the better of me. The sweet combination of grapes with the alkalizing punch of kale and celery perks you up while magical rosemary focuses all that good energy in the area you need it!

DIVINE PURPOSE VISUALIZATION

Sit in easy pose with your eyes closed and focused on your third-eye point (the space between your eyebrows). Take long, deep breaths in through your nose and out your mouth. Feel your body come into a calm balance. Now, bring what your purpose on this planet is to the top of your mind. If you are unclear of what your purpose is, use “I am here to be love,” because that is all of our main purpose. Allow it to be your mantra for a few moments, letting it roll around your head, down your spine, and through your breath flow. Now bring to mind what this would look like to you. How do you behave? How do people around you feel and act? What’s the ripple effect in the world? Allow these images to flood your mind for the next 3 to 5 minutes before bringing yourself back to your original purpose statement, taking a deep breath in, holding it, and releasing it.

Yield: 1 Serving

Ingredients

3 celery stalks
2 cups (134 g) baby kale
1 cup (150 g) grapes
3 drops rosemary essential oil
2 sprigs fresh rosemary, to garnish
1. Put celery, kale, and grapes into a juicer and juice into a large glass. 
2. Stir in the rosemary oil, garnish with sprigs of rosemary, and serve immediately. 

RADIANCE JUICE

Roald Dahl famously said: “If you have good thoughts, they will shine out of your face like sunbeams and you will always look lovely.” I couldn’t agree more. Beauty starts from within and permeates outward. Thinking thoughts that nourish your soul and eating foods that nourish your body are more effective than the most luxurious makeup money can buy. You can’t fake true radiance. This juice is packed with nutrients that will get you glowing from the inside out! Pineapple juice promotes healthy skin and helps prevent acne; watercress is also great for your overall health with its high levels of vitamin C; and cucumber has cooling and moisturizing properties.

RADIANT HEART MEDITATION

In this exercise, we are going to pull energy into our heart center and allow it to saturate every cell of our being, filling us with light and allowing our inner radiance to pour outward as it overflows.

Begin by sitting in easy pose and breathing long and deep. Close your eyes and focus on your heart center while using your hands to slowly and steadily pull the energy surrounding you into your heart. Your hands should stay at heart height and move from the sides of your body inward, as if you are catching a ball and bringing it into your heart. Feel the light in your heart expand and grow brighter with each motion. Continue for at least 3 minutes, gradually building up to 11 minutes. Take a deep breath in and bring your hands into your heart, right palm on top of left. Feel the energy pulsing through your heart center and allow it to distribute throughout your entire being. Imagine it filling up each cell with its loving light energy. Exhale.

Yield: 1 Serving

Ingredients

½ cup (17 g) watercress
2 cucumbers, peeled
2 limes, peeled
1 cup (166 g) pineapple chunks

1. Starting with the watercress, juice all the ingredients into a large glass. 

2. Lightly stir and serve immediately

PHOTOGRAPHY COURTESY | Cassandra Bozak

See more from the Jan Issue 

WIN THIS | 2 VIP TICKETS TO THIS WEEKEND'S COCHON555

COCHON555 - SUN. 01.29.17

As we close the first month of the new year, we're excited to share edible news from our friends at Cochon555 who are kicking off an epic weekend full of creative food, artisanal wines and spirits, and heritage breed pork. You can suopport a good cause and attend one of the the country’s most talked about culinary events! Mark your calendar for Cochon555 which returns to NYC on January 29th at Weylin in Brooklyn! The event features five of New York City’s best chefs cooking five whole, heritage breed pigs in a friendly competition for a cause.

The 5 chefs who will participate this weekend are: Nicole Gajadhar of Saxon + Parole, Greg Baxtrom of Olmsted, Ryan Bartlow of Quality Eats, Aaron Hoskins of Birds & Bubbles, and Christopher Szyjka of Chefs Club by Food and Wine. Two notable butchers, Erika Nakamura and Jocelyn Guest round out a stellar lineup. In addition, there are two satellite competitions, the Somm Smackdown (wine/pig matching) and Punch Kings (barkeeps facing off in whole-bottle cocktail tilt).

We are going to be there and you should too! General Admission tickets are only $125 for this all-inclusive feast, VIP is $200 and gets you an entire extra hour of great eats. Grab tickets now for Cochon555 New Pork City here. Athleisure Mag is giving away 2 VIP tickets which you can enter to win (read below to find out how to enter) now through this Friday, Jan 27th at noon EST. This will give you 3.5 hours to enjoy Cochon555 this Sunday!

For those who truly want to have an epic weekend of Cochon555, you can enjoy a charity dinner taking place on Saturday.

COCHON555 - SAT. 01.28.17

Those looking to make a weekend of it don’t need to wait until Sunday, as there is an opportunity to attend an exclusive charity dinner experience the night before the big event. On Saturday, Saxon + Parole are hosting a Chef’s Course dinner called BESPOKE: An Evening of Culinary Modernity, featuring host Chef Brad Farmerie of Public, and will co-feature Michelin-Star Chef Matt Lambert of Musket Room and Scandinavian talent Chef Mads Refslund (ex. Noma and Acme), with 100% of the proceeds going to benefit Piggy Bank, a Missouri farm-in-the-making that will gift free heritage breed pig genetics to family farms in need. For an in-depth look at the Cochon555 movement, a series of stunning videos and tickets to these must-do culinary experiences, please visit the site.

Weylin 
175 Broadway
Brooklyn, NY 11211

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General Admission 
01.29.17
5PM - 7:30PM (EST)

VIP
01.29.17
4PM - 7:30PM (EST)

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ENTER TO WIN 2 VIP TICKETS

You can enter by Following us on @AthleisureMag on Twitter!

FOLLOW and RETWeet us as we will select a winner on Friday, January 27th at noon. One winner will receive 2 VIP tickets for this fun food event in brooklyn for Cochon555 on Sunday, january 29th. but you must be 21+ in order to win!

PHOTOGRAPHY COURTESY | Cochon555

LIGHTS, CAMERA, SWEENEY

Alison Sweeney has literally grown up on TV from her first commercial at the age of 5 for Kodak, various shows and then in 1987, she came to the soap opera, Days of Our Lives which she spent over 2 decades as Samantha Brady. She is also known for her roles as the host of NBC's Biggest Loser, Hallmark's Murder She Baked and more. This Daytime Emmy and Soap Opera Digest Award winner and nominee continues to share her love of life in Food Network's Kid's Sweet Showdown as a host (she has hosted and co-hosted various Food Network specials).

We took a moment to sit down to talk with this Soap Opera queen to chat about her Food Network special, how she keeps a healthy mindset, what she's up to for the holidays and her personal style.

ATHLEISURE MAG: We've been fans of yours for a long time as we got our first glimpse of you as Sami! How have you crafted your career to take on so many roles and opportunities beyond those of just the Soap Opera world? 

ALISON SWEENEY: Thank you for being fans! Growing up on a soap opera, where we learned so much dialogue each day, taught me how to be in the moment and how to plan. That upbringing has helped me throughout my life as I now tackle various roles. I make a point to continually push myself, but always to keep it manageable with a schedule and to only look at what’s next on the list. By focusing on what I’m doing in the moment, I’m able to give it my undivided attention before moving onto whatever is next. Plus, as my kids are getting older, I’m able to accomplish much more during their hours at school and with after school activities.
 
AM: We're Food Network fans for sure, how did Kid’s Sweets Showdown come about and what can we expect from this show?

AS: As followers of mine on social media know, I love to cook at home and I’m a big fan of Food Network. I’ve hosted several specials for the network so when they asked me to host Kid’s Sweets Showdown for the holidays, I jumped at the opportunity. 

AM: Being healthy is a mindset, but it's also about making a time commitment, how are you able to do this during the holiday season especially with children and so many other responsibilities?

AS: My family and I are incredibly active and we view the holiday season as a time to get out and do so much more because we don’t have limitations with work, school and other responsibilities.

Whether it’s taking a hike or skiing down the mountain, it’s a great time of year for us to have fun while still being healthy

AM: Outside of the holidays how do you stay healthy from favorite meals, workouts, etc that you do?

AS: I love cooking at home and with my kids helping me. I think by making our own meals, we’re more aware of what we’re eating. Our go-to favorites are shrimp and veggie kabobs that my kids and I prep and my husband grills. For workouts, nothing beats a long run with good music and it’s a great way to explore neighborhoods or cities if I’m traveling.
 
AM: How did the partnership with Arm & Hammer Spinbrush come about and why are they a perfect stocking stuffer?

AS: I’m a big fan of Arm & Hammer products and believe in having a strong and confident smile so when Arm & Hammer approached me about working together to raise awareness of their Spinbrush and toothpaste, it was an organic fit as they’re products I already used and a daily routine my family and I are committed to. Plus, who doesn’t love a fresh toothbrush for the new year! It’s a great stocking stuffer and one that my kids look forward to each year.
 
AM: With the holidays, it's literally almost 6 weeks of so many activities - do you have any traditions and how will you be spending it?

AS: My family and I always disappear to the mountains for some time in the snow. We love being first on the chair lifts and last off the mountain before curling up by a fire. 
 
AM: What's your holiday style suggestion from what you would wear to a holiday brunch, holiday activities with your kids, Christmas and New Year’s Eve - do you have any go to staples?

AS: I love to have a sparkly top or shoes to be extra festive over the holidays. I also learned a great tip years ago which is to carry a handbag so one hand is always full, providing less opportunity to
graze the food at holiday parties.
 
AM: When the holidays are over, how will you bring some much needed zen and centering back into your life as you embark upon the new year?

AS: My family and I are creatures of habit so the first day of school is the first day we return to our normal routines and get back in the mode of school and work. The holidays always give us a great time to take a break so when the day comes, we’re ready to tackle life again in the new year and to make every day count.

PHOTOGRAPHY COURTESY | Food Network

THE ART OF THE SNACK | EAT LIKE FRANK SINATRA

In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years.  Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in NY, he would visit the restaurant with his friends.

FRANK'S CLAMS POSILLIPO

Serves: 4 
Ingredients

32 littleneck clams
3 tbsp. olive oil
6 garlic cloves, halved
¼ cup onion, chopped
28 oz. can whole plum tomatoes with juice
Salt and fresh ground black pepper to taste
1 tbsp. tomato paste
¼ cup chopped fresh basil
1 tbsp. chopped flat leaf parsley, plus more for garnish

Directions

1. Scrub the clams with a stiff brush, rinse thoroughly in cold water and place in a large pot. Add cold water to just cover (or slightly less) and bring to a boil over high heat. Cook until the clams open, about 5 minutes. Using tongs or a slotted spoon remove the clams to a large bowl as they open and discard any that do not open.

2. Strain the cooking liquid though a chinois/strainer lined with a coffee filter. Reserve ¾ cup of the strained cooking liquid.

3. Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain and reserve clams.

4. Heat oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. Remove garlic with tongs and discard. Add the onions to the garlic oil and sauté 3 to 4 minutes, until soft but do not brown. Coarsely chop the tomatoes and add them and their juice to the saucepan. Bring the sauce to a boil, reduce heat and simmer covered for 25 minutes, stirring occasionally.

5. Season the sauce to taste with salt and pepper. Stir in the tomato paste and add the basil and 1 tbsp. of parsley. Simmer UNCOVERED 5 minutes.

6. Add the reserved clam broth and clams to the sauce and bring to boil. Cover the saucepan, reduce heat and simmer 8 to 10 minutes or until the clams are heated through. Spoon the clams and sauce into serving bowls, garnish with parsley and serve immediately with hot crusty bread.

FRANK’S VEAL CUTLETS MILANESE

Serves 8
Ingredients

½ small Italian stale baguette (½ lb.)
2 tbsp. freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 tbsp. olive oil
¼ tsp. salt
1/8 tsp. freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 ¼ lb.), pounded to slightly less than ¼"
Salt and fresh ground black pepper to taste
1 lemon cut into 8 wedges

Directions

1. Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tbsp. of oil, stirring, until thoroughly combined. Season with salt and pepper.

2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion. 
 
3. Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and sauté the veal for 2 minutes.  Turn and sauté for 1 additional minute.  Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels.  Season to taste with salt and pepper, and serve with lemon wedges.

FRANK’S LEMON RICOTTA TORTE

Serves 8

Ingredients

1 3-lb. container whole-milk ricotta cheese

1 2/3 cups sugar
3 extra-large eggs
½ tsp. vanilla extract
Zest from 1 lemon
Butter and flour, for greasing pan

Directions

1. Preheat the oven to 400º F.

2. In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended.

3. Butter and flour a 9x2" round baking pan. Spoon the mixture into the pan and smooth the top with a spatula. To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape.  Bake on the bottom shelf of the oven for 55 minutes.

4. Refrigerate for three to four hours.  Remove from refrigerator and allow to return to room temperature before serving.

WELLNESS MIND BODY SOUL TRENDS 2017

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

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

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

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

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

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

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

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

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

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

AM: We were struck by that too!

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

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

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

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

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

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

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

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

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

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

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

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

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

MINDBODYGREEN ANNUAL WELLNESS TREND REPORT 2017

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

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

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

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

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

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

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

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

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

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

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

AM: What is New Women Space?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

AM: What is and the purpose behind HigherDOSE?

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

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

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

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

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

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

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

AM: What role does music play in this treatment?

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

AM: Why is this considered a natural high?

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

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

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

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

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

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

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

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

AM: What is DayTwo?

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

AM: What is the gut microbiome?

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

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

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

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

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

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

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

DayTwo is not a diet, but a lifestyle and

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

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

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

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

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

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

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

Read more from the Dec Issue.

NEW YEAR, N3W YOU

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I think watching my son grow up is a beautiful thing, watching him develop. Internationally, I was just in Finland with a partnership I'm working on there. Being approached by Care Bears was very dreamy for me.

I’m working on a podcast so I hope to have that checked off. Then also just expanding in licensing into a few more countries. 

Care Bears is in the first quarter of 2017 and in the second in a big way. My Colette partnership in Paris is another major buzz as I brought Care Bears In for that. 

STACY IGEL | FOUNDER, CREATIVE DIRECTOR & DESIGNER | BOY MEETS GIRL | Photography Courtesy Stacy Igel

I'm looking forward to spending more time chanting and reflecting, to get really grounded and clear-minded for 2017.

I'm really excited to offer one Latino chef from New Orleans a scholarship to The International Culinary Center in New York. It can be difficult to work your way up the ladder from dishwasher or line cook to executive chef. There aren’t many opportunities for aspiring chefs, especially from the Latin community, to get to that next level in my opinion. The scholarship, which is part of the John Besh Foundation and its Chefs Move program, is necessary to overcome financial barriers. As part of the scholarship, I'll mentor the winner and take him/her with me to Mexico. I hope to eventually give out multiple scholarships in one year.

AARÓN SÁNCHEZ| CHEF/OWNER JOHNNY SANCHEZ + TV PERSONALITY ON FOOD NETWORK | PHOTOGRAPHY COURTESY AARON Sanchez

One of the things that made this year so special is how I realized the growth of my brand and the ability to clearly see how far I’ve made it in my career. A huge moment for me was when E! reached out for me to be on Revenge Body By Khloe Kardashian. Being on television training people and helping them was something I has spoken into existence around November 2015. Seeing the lives I've changed helped me to be more confident and helps me to push forward. This was a major moment of affirmation and understanding for me how powerful your words are, the lives I’ve changed, it's helped me be more confident. Traveling to Spain for two weeks with my first NBA client was also special this year. It was there we really sealed our bond. I never thought I’d be working with an NBA player, yet alone traveling the world. The trip allowed me to reflect and put my journey into perspective. 

I can double down on my discipline. I believe that in everything you do there must be discipline. when we fall short on our discipline, we make make mistakes and mistakes mess up our game plan. In order to stay focused on my goals, discipline is key and it’s something I have to truly work at.  

Timing! Using time wisely can can help achieve all my goals this coming year. We always like to say we don’t have enough time, but that’s  impossible. We have 24 hours a day to take care of everything we need to take care of. We have to have the discipline to make time to do the things we have to get done.

I'm super proud to announce I just launched my new website CoreyCalliet.com, where I'll be uploading videos, workout plans and showing a different side of me with my blog. My blog will discuss how to stay motivated, eat right and even give a little relationship advice! I’m also working on my athleisure line and preparing for more television appearances. The goals for 2017 are to continue transforming more bodies and building my brand.

COREY CALLIET | CELEBRITY FITNESS TRAINER + TRAINER ON E!'s REVENGE BODY WITH KHLOE KARDASHIAN | PHOTOGRAPHY COURTESY COREY CALLIET

It was a great year for women! Team USA's women won the most medals this year in Rio, seeing Serena Williams come out with such a strong voice this year and even Hillary Clinton's run for president.

I am really excited to share more about myself! A lot of times, when the Olympics are over, people wonder what  we do, how we train, and our recovery from injuries. KristiCastlin.com will do this so that they get to know more about me, “Hollywood,” which is my personal style and my road to the Olympics for 2020 in Tokyo.

I'm starting to work with brands in terms of my sponsors/endorsements in 2017! 

KRISTI CASTLIN | USA 2016 OLYMPIAN 100M BRONZE HURDLER | PHOTOGRAPHY COURTESY KRISTI CASTLIN

CRAIG: No doubt the biggest blessing and game-changer for 2016 was Sybil Ann Melvin who burst onto the scene November 5th. She and our 2 1/2 year son fill our days (sometimes long) and nights (sometimes short) with laughs. I didn't believe the countless people who warned us about how fast it goes, but they were right. It's flying by. We used to cuddle up at night and watch shows. Now one of our favorite hobbies has become watching the lightbulb in our son's head go off almost daily now as he gets something for the first time or creates a clever new way to challenge us. Lindsay and I spent a fair amount of time reflecting on our dating days in Washington, DC and marvel at how that turned into this. 

LINDSAY: Overall, I'd say the blessing of good friendship is a big one for me. The gift of our new daugher has given me more time to focus on and get to know the amazing women I normally don't have time to hang with much because of how busy my work schedule is. It's been moments like listening to a girlfriend's story at a coffee shop or walk at the beach that has meant a lot.

A place that started off our year on a great note... A magical trip to Sedona, Arizona. We went there last Feb. to Enchantment resort. I think about it all the time. Such wonderful amenities in the most serene and relaxing setting.

CRAIG: This time last year, I resolved to be more present so I could enjoy some of my special moments more. I did it.... for about three weeks. I'm recommitting to putting down my phone for large swaths of time, occasionally cutting myself off from the digital world, and rediscovering the great art of conversation. I'm going to text less. There are also the annual pledges to work out more and eat and drink less. Thinking there's a greater chance for a digital detox. We'll see. 

LINDSAY: My goal for 2017 is to allow creativity to play a more dominant role in my life and my career. This is the year I'm going to create something. It may be as random as the perfect eyemask to promote sleep (something we could all use more of) or as consuming as a new show but damnit, it's gonna happen. 

Getting back to writing more and living a less "cluttered" lifestyle is certainly a resolution that will make myself and my husband happy :)

I'm going to spend more time living in the moment and not worrying about what is or isn't ahead and relishing in my kids discoveries and happiness is key. I am committing to worry less and to get away with my husband to a place we've never been.

CRAIG: As for upcoming awesomeness, look for me in places outside the news space. Perhaps some sort of fantastic project or venture with my favorite collaborator...my wife. We're doing well at making babies. Maybe it's time to see what other compelling content we can create.

LINDSAY: Stay tuned...exciting things ahead this year, but besides things I'm looking forward to career-wise, I'm excited about stepping outside of my comfort zone working on some passion projects that will challenge my creativity and also spending more time doing work to helping others. I'm looking forward to cohosting the leukemia lymphoma ball in Washington DC with my husband this spring and working to raise money for cancer research impacting both adults like my Dad as well as kids battling pediatric cancer.

HUSBAND AND WIFE POWER COUPLE |

CRAIG MELVIN | MSNBC NEWS ANCHOR + CO-HOST TODAY WEEKEND

LINDSAY CZARNIAK | ANCHOR ESPN SPORTSCENTER | PHOTOGRAPHY COURTESY CRAIG MELVIN + LINDSAY CZARNIAK

Wrapping another very successful season on “The Biggest Loser” was an amazing way to start my year! Of course it felt good to have my contestants win both the at home and championship prizes, but I was so proud of all the contestants. Their courage continues to inspire me and others to consider what can happen when you believe in yourself. Another big moment for me this year was being named the face of women's fitness for Reebok! As a global ambassador for the brand, it's my responsibility to help more and more people take those first steps of fitness, so that's exactly what I'm going to do. On a personal level, this year was particularly special for me because I had the privilege of officiating two of my best friend’s weddings. Such incredible and proud moments for me. And to top off an amazing year, I adopted my rescue dog Hank!

In the midst of this beautifully, crazy year I have lost my way when it comes to taking care of myself. It's ironic to say as I'm the one that teaches this to people, but this is my reality so I intend to embrace it. I freely and passionately love to give to others, but it is my resolution to work on balancing that output with more input... more time and joy for myself. 

My first book, DIET RIGHT FOR YOUR PERSONALITY TYPE, will be on shelves February 7th! I just had to write this book... finally an eating guide that's customized for the reader, honoring their strengths and personality. This book will prove what an asset they are in their lives and help them lose weight in a healthy sustainable way. As of the New Year, I will also be a featured columnist each month for Shape Magazine and have joined their board of directors. In addition, I have been brought on to be the North American spokesperson for California Almonds.
 
I believe we must all be accountable for our own greatness. As I teach others to do it, I will walk the walk and do it for me as well. Promise! 

JEN WIDERSTROM | CELEB TRAINER +  COACH ON NBC'S BIGGEST LOSER | PHOTOGRAPHY CREDITS JEN WIDERSTROM