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ATHLEISURE MAG™ | Athleisure Culture
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AM OCT ISSUE-90.jpg

BINGELY SPOTLIGHT

November 16, 2018

Earlier this month, WWE's John Cena appeared on SiriusXM for Today Show Radio on channel 108 for his interview on "The Hoda Show" hosted by Hoda Kotb to read his #1 New York Times Bestseller, "Elbow Grease," to a group of children.

John's book, focuses on a monster truck named Elbow Grease who is smaller than his four brothers but is determined to show that he is just like his brothers. To prove this, he enters the Demolition Derby to show that he has grit and guts - even though he may not have the same amount of power as his brothers.

This picture book (which is a part of a new picture-book series) is based on John's own experiences with his four brothers growing up and is based in his foundational beliefs of his ethos: hustle, loyalty and respect.

PHOTO COURTESY | SIRIUSXM

Read more from the Oct issue of Athleisure Mag and see Bingely Spotlight in mag.

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In Bingely, Bingely Spotlight, Athletes, Sports, Bingely Books, Lifestyle, Magazine, Oct 2018 Tags John Cena, SiriusXM, Hoda Kotb, Today Show Radio, Elbow Grease
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BECOME CYBER SMART TODAY!

November 15, 2018

BY PAUL FARKAS, TECH DIRECTOR

We live in a world where cyber threats are all around us in our business, personal and family lives. It is integral to gain knowledge and take action on how to have better habits and get with protection from safeguard third-party solutions. We found a recent industry panel session hosted by Chubb, "Becoming Cyber Smart at Home, Work and Wherever Life Takes You," to be super-informative and recommend looking at these topics, themes and steps to get your digital lives in top shape!

The panel comprised of cyber industry experts from Chubb, ADT, Carnegie Mellon University and CyberScout, and outlined a range of cyber threats facing individuals and small businesses in today's connected world. It describes real-life examples and anecdotes in bite-size answers, and offers some best practices for individuals and businesses for keeping their personal information safe against some of today's biggest cyber risks.

The session delivered an insightful discussion about cybersecurity and its impact on our personal and professional lives by demystifying cyberthreats as well as highlighting practical protections that can be implemented by anyone.

Patrick Thielen, Senior Vice President, Cyber and Technology Product Lead in North America for Chubb, led the panel discussion. “To frame the risk facing consumers, global economic costs of cybercrime are rising into the trillions of dollars annually, and a large portion of that falls squarely on the shoulders of consumers. Since 2005, there have been over 8000 reported data breaches of businesses, in which over ten billion consumer records have been stolen. As of today, 64% of American adults have been victimized by at least one of these
breaches and most multiple times.. The average email user today has over 130 online accounts and we have more and more internet connected devices in our homes. It is not surprising that according to the 2018 Chubb Cyber Survey focusing specifically on individuals, 86% report being concerned about a cyber breach, yet only a small percentage were taking basic precautions to guide against them.”

In fact, 8 in 10 people experience or know someone affected by cybercrime per the noted US Results, 2017 Norton Cyber Security Insights Report. Incredibly, cyber attacks were found to be happening every 39 seconds by a referenced study by The James A. Clark School of Engineering at University of Maryland.

Summer Craze Fowler, Technical Director of Cybersecurity Risk and Resilience at Carnegie Mellon, is responsible for a team and portfolio of work focused on improving the security and resilience of the nation's critical infrastructure and assets. “Businesses of all sizes are targets for these data breaches as they hold so much information and data, not only about consumers, but also about their employees,” she noted. “Typically when we think about these data breaches, we think about credit card fraud, but it has extended well beyond.. we’re looking at lately W-2 fraud and health insurance fraud,” raising that W-2 phishing is up 870%, where tax returns are being filed on behalf of employees and diverting those funds to the bad actors. “Your health insurance information can be used by others getting care and pretending
to be you.”

The session was well-supported by studies and figures. 27% of data breaches in 2017 were medical or healthcare related per the claims data from the Identity Theft Resource Center. A whopping 24% of all Chubb cyber claims are healthcare related.

Adam Levin, Chairman and Founder of CyberScout and author of the critically acclaimed book, Swiped: How to Protect Yourself in a World Full of Scammers, Phishers and Identity, made some excellent points for business and consumer to note and act upon. “The reality
with the ID theft problem.. is this data can use you as the credentialed person to get into your business network, where they can put malware on the computers of your business; they can steal information involving W-2s; create situations where they do wire transfer fraud; they can steal intellectual property and trade secrets. It isn’t you for you, but as a conduit of all of the other things. The biggest thing they do is phishing attacks, they do drive-by attacks, they find ways to get malware on your computer and do keystroke attacks, ransomware and then they also get into information about kids.” He shared some appalling scenarios, like child-related identity theft, where the scheme can be as long as a 15-17 year run, because kids’ credit isn’t often checked, and often times it is a person in the home as a relative to set up a separate life right under their nose across the table.

Michael Keen, Vice President, ADT Cybersecurity, chimed in, “[a]n additional threat vector is the home network, like a home router.. there are countless folks that have the same passwords or administrative access to those devices and the same firmware when the device
was issued. Compared to all of the threats out there, you have to look at what’s keeping against threats created yesterday to protect us today. And so the motivation of criminals that
attack the home has also extended to the Internet of Things (IOT) devices. In 2017, the average number of internet-connected devices connected to the home was around 13.. talking
about (connected) light bulb, a thermotstat, a lock, a baby camera, a refrigerator, television, and in terms of motivation, frankly it pays.” He added, “Cybercriminals will always take the
path of least resistance” and gave low cost IOT devices as an example, where the ability to put additional layers of security, firmware updates and testing is nowhere near physical security installed by professionals. The strength of your network is dependent on the
weakest devices in your network. It is either focused on things like denial of service attacks or can even be used to mine cryptocurrency using your network’s power to mine Bitcoin.”

Indeed, studies show costly ransomware is on the rise. Per the Symantec 2018 Internet Security Threat Report (ISTR), the average cost of ransomware per attack is $533.

Ms. Fowler continued by pointing to the fact that people need to be practicing good cyber hygiene. “Often times we are offering up the information, like internet quizzes where the data we put online is used by nefarious purposes. Phishing, vishing (voice), smishing (sms) are prevalent and even videos on online dating sites are also being used for ransomware.”

“Unfortunately we are not going to be able to prevent this anymore,” Mr. Levin regrettably noted. “We have hundreds of millions of social security numbers out there due to breaches for many years. Cyberwar has replaced the cold war that we face-off everyday against state-sponsored hackers, for-profit hackers, cause hackers and basement hackers. We have to adopt entirely new paradigm as to how we think about it.” Mr Levin has coined and developed the 3M’s for the industry where “we boil it down to three M's -- minimize, monitor and manage," said Mr. Levin. "It is about minimizing your risk of exposure through adopting best practices, monitoring your accounts effectively and comprehensively, and managing any damage, such as ID theft or stolen accounts that might occur." He elaborated that it was about “minimizing the risk of exposure or reducing your attackable surface; effectively monitoring, and planning for and monitoring the damage.” He said, “it’s not about the technology, it is about creating and following a culture and following it for businesses and
consumers.” Some solid advises Mr. Levin gave were: using strong passwords or getting a password manager; enabling 2-factor identification; creatively changing memorable answers
to security questions; staying away from public wi-fi and using VPN for better protection; updating and backing-up your data; shredding; freezing credit; changing default passwords of
IOT devices; checking and being mindful of credit scores and signing up for transactional monitoring alerts; thinking of more sophisticated monitoring programs; and looking at explanations of health insurer benefits where there are multiple charges due to fraud.

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“The culture of security and acting on things today is very important,” Mr. Keen added. “A variety of different service partners can provide installations of hardened security equipment, like how a network is setup.” He gave examples of considering implementing guest wi-fi that can be configured on your behalf, and staying on top of security patches and firmware updates, as well as monitoring – all which are readily available services and solutions by providers.

Ms. Fowler highlighted that it is also a culture of resiliency, “where the internet is a part of our lives and we need to exercise resiliency.. and have a response plan.” Some questions to think
about are, “who would you call as a family as victims of a breach; whether you have an attorney ready with something more serious, like physical attempts and ransomware, and also
knowing how to access financial institutions with bigger problems and whether people have and test backups to make sure they work. She noted that when going away on travel, it is good practice to have other ways to access funds than a primary credit card as a backup plan. “Basic hygiene includes having a response plan,” she stated.

“The 3rd M is manage the damage,” Mr. Levin pointed out. “It really has to do with knowing who to call and knowing what to do. In a business you would create a breach response plan,
game this plan, and know you would have to respond urgently, transparently and empathetically. As a consumer, many institutions have programs available either to policy holders, account holders or employees, so (they can) check with insurance agents, financial
services organization, and HR departments and find out how to be part and the cost is one of the cheapest investments you can make versus the agony and financial loss you can have,” he
warned.

Mr. Keen agreed, “be partial to action, these suggestions are easy and free or inexpensive if implemented today. Think of the prevalent use of mobile phones and whether security has
changed to meet those demands.”

“Technology is moving at breathtaking pace and families should discuss with children and elderly and monitor use online. Often adversaries are coming with sense of urgency, if too good to be true, it likely is, either with big discounts and savings or fear of quick force like threats of governments coming to your home. Take a breath and think about things before doing things that could open you up and expose you,” Ms. Fowler noted.

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In response to one of the audience questions, Mr. Levin creatively added, “when you say the word portfolio, the Pavlovian response of most people is investments - but the truth is we also have other portfolios in our lives – we have our credit and our identity, and have to be professional managers, because business, governments, and truthfully, consumers have not done enough, there needs to be a shared responsibility of cooperation, collaboration and communication… It is incumbent upon us to help one another. The AthleisureMag.com extra step is sometimes the harder step to understand the threats and extra things to do to protect yourself, and look to trusted institutions with relationships to get assistance. Be bold, ask and when there is some assistance take it.”

Answering another query to the panel, Ms. Fowler alluded, “from a business standpoint, they need to be cognizant of what they bring into their environment. It is really critical to understand what assets you have inside - people, technology, the facilities themselves – it is a prioritization process.”

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Mr. Levin added another array of things to target optimizing for business: 2 factor identification; training; segmenting data as need to use and need to know; mapping data to be readied for incidents; aggressive vulnerability analysis and patch programs, and more. He
forewarned we “have to assume there is going to be an incident. A defining moment can be how a breach is handled. In the future, regulators, class action attorneys and the public will judge businesses on how well they protected the data and how well did they respond for customers, employees and business partners.”

Indeed, within the last few years, there are several products in the market that will offer cyber protection for individuals stated Mr. Thielen. “There are policies that cover financial fraud,
extortion and ransomware, privacy breaches, cyberbullying and other disruption victimization. Incident response coaches will have steps of what to do and facilitate,” noting they should be contacted in the first steps.

Adding layers of redundancy to make a security culture was also stressed by Mr. Keen. “Victimized business owners may face obligations from rules and regulations to notify customers or partners that could lead to loss of revenue, so it makes a lot of sense to mitigate risk through policies. Cyberthreats are evolving constantly, the latest stat is 250,000+ strands of malware are created daily, so if you are not evolving at an equal pace you are continuing to be left at risk. The reason why there is so much cybercrime is because it is easy and because it pays.”

Mr Levin underscored that “the truth is technology makes us powerful, but it also makes us vulnerable. When convenience trumps security, there are issues. And we know as technology
evolves, the protection tends to catch up and there are responses to the flaws and issues, the bad guys find a work-around, because there is more money on the dark side, and so we need to work together and find new ways to do this and find ways to better accurately authenticate people. Especially for businesses, we have to move toward privacy by design and security
by design, and can't be a bolt on - they have to be a core of things from day one. IOT devices should not be allowed to be connected to the internet until a new password is entered to work, so devices can be updated and upgraded automatically.”

“As businesses, the threat is evolving everyday,” concurred Ms. Fowler, “but we are really worried about the impact, be it from a cyberattack or a natural disaster, so it is very important for businesses to think about what is it that is most important for the operations of this business, and then make sure they have the right protections around those things most critical and more broadly than cyber - being resilient to accomplish its most important
objectives. For personal, we look at kids and monitoring what is online and think about what is most important and build protections around that.”

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In Oct 2018, Magazine, Lifestyle, Tech Tags IOT, Cybersecurity, cyber, security
1 Comment
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THE EIGHT BEST

November 14, 2018

Read the Oct Issue of Athleisure Mag and see The Eight Best in mag.

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SP.jpeg

ATHLEISURE LIST | SWITCH PLAYGROUND

November 13, 2018

Switch Playground came to NYC in fall of 2016 by way of initially launching in South Africa in 2014! Steve Uria, a longtime fitness entrepreneur and personality launched this fitness method which is fueled by a DJ playing as you go through a number of circuits in 2 minute increments. One of our classes started with a quick yoga warmup and continues with a mixture of TRX workouts, treadmills, medicine balls, trampolines and of course, all done
within a blacklight setting! Although you workout individually, we found that we worked in groups of two and through a series of hand signals, we navigated the workout to figure out if
we would do it again or modify it within our 2 minute slot before moving into the next movement. With an array of instructors guiding you through this bootcamp style workout, you're able to see others who are in your class doing moves that you will do later in your
session, which consists of 20 stations. You have 20 seconds to get from one station to the next one before you start your 2 minute drills.

Those who do this workout find that it is truly a total body workout and it consists of plyometrics, strength training and cardio. It's a challenge that allows you to sync in with your instructors (which there tend to be around 10 that float throughout your session) and your partner as you continue with the workout.

Whether you take the class religiously or just from time to time, the workouts change from class to class so there is no way that you will be bored or be able to go on "autopilot". It's all about intensity, intervals and of course - variety.

This nightclub oriented workout complete with fog machines and dancing by the instructors while you complete your stations, are followed by access to bathrooms that have a number of
amenities including showers as well.

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SWITCH PLAYGROUND
Soho Playground
180 6th Ave
NY, NY 10012

12th St Playground
130 East 12th St
NY, NY 10003

www.switchplaygroundusa.com

www.switchplaygroundsa.com

IG @SwitchPlaygroundNYC

Read more from the Oct Issue of Athleisure Mag and see Athleisure List | Switch Playground in Mag.

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In Athleisure List, Fitness, Magazine, Lifestyle, Oct 2018 Tags Athleisure List, Switch Playground, NYC, South Africa, TRX, DJ, bootcamp, treadmills, medicine balls, trampolines, fitness
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SHOT AT The Lofts in Flatiron | PHOTOGRAPHY Paul Farkas | STYLIST Kimmie Smith | MUAH Bamike Orgunrinu | DJ Eloy + Coco Yu/State Mgmt

SHOT AT The Lofts in Flatiron | PHOTOGRAPHY Paul Farkas | STYLIST Kimmie Smith | MUAH Bamike Orgunrinu | DJ Eloy + Coco Yu/State Mgmt

PARTY AT DAYBREAK WITH DJ ELOY + STATE MGMT'S COCO YU

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Read more from the Oct Issue of Athleisure Mag and see Party at Daybreak with DJ Eloy and State Mgmt’s Coco Yu in mag.

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ATHLEISUE BEAUTY

November 11, 2018

Read more from the Oct Issue of Athleisure Mag and see Athleisure Beauty in mag.

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PUMPKIN BEAUTY

November 10, 2018

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THE PICK ME UP

November 9, 2018

Read more from the Oct Issue of Athleisure Mag and see The Pick Me Up in mag.

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In The Pick Me Up, Oct 2018, Magazine, Lifestyle Tags The Pick Me Up, Alba Botanica, Avalon Organics, Burt's Bees, Boscia, It Cosmetics
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AM OCT IN OUR BUILD AFTER THE STUDIO.jpg

IN OUR BAG | AFTER THE STUDIO

November 8, 2018

Read more from the Oct Issue of Athleisure Mag and see In Our Bag | After the Studio in mag.

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AM OCT #TRIBEGOALS.jpg

#TRIBEGOALS

November 7, 2018

Read more from the Oct Issue of Athleisure Mag and see #TRIBEGOALS in mag.

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In #TribeGoals, Oct 2018, Lifestyle, Magazine Tags #TRIBEGOALS, One Tough Bitch, La Mer, Aveda, Invisibobble, Stella McCartney, Cheribundi, Alive & Well, Flower Pot Tea Company
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AM OCT HOW TO DRESS FOR TROPICAL GETAWAYS.jpg

HOW TO DRESS | FOR TROPICAL GETAWAYS

November 6, 2018

Read more from the Oct Issue of Athleisure Mag and see How to Dress for Tropical Getaways in mag.

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In Womens, Oct 2018, Magazine, Lifestyle, How to Dress, Fashion, Editor Picks, Style Tags How To Dress, Tropical Getaways, Mei L'ange, Athletic Propulsion Labs, Gucci, Alexandra Clancy, IGK Hair, Lottie London, Nature Republic, Sara Happ
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BINGELY STREAMING

November 5, 2018

BUSINESS WARS
Wondery


Netflix vs Blockbuster, Netflix vs HBO, Adidas vs Nike, Nintendo vs Playstation, Hearst vs Pulitzer, Beats vs Monster - we could list a number of business wars of titans that exist today and those that lost ther fight.

These business battles have shaped how we view brands, products, status and more and for those companies that exist, we're able to continue to watch their battles as they play out in real time.

Wondery's David Brown walks us through a number of business battles from their origin story, their awarness of their competitors (sometimes within the series a business engages in a battle with a new company). When possible, at the conclusion of the episodes focusing on a particular business battle, David interviews those who were a part of the company to find out more information on these wars. This is a highly bingeable show that takes you through a brand's history and brings an awareness to what it took for them to reach the success, pivots and failures that came their way.

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MAKING A MURDERER S2

Netflix Originals

Three years after the docuseries, Making a Murderer appeared on Netflix (which followed Steven Avery and Brendan Dassey who are serving life sentences for the murder of Teresa Halbach), Season 2 drops this month. In these 10 episodes, both men are still serving their life sentences but this season is a followup of additional details and reporting that should give more context to this midwest case.

Season 1 of this True Crime docuseries focused on the theory that both men were framed by a crooked police system that planted evidence as well as creating an enviroment to instigate a confession from the men that they didn't mean to make. Since Season 1, there have been appeals and in June, the Supreme Court decided not to hear Brendan's case - both are still in jail.

This season focuses on Steven's lawyer, Kathleen Zellner and how she plans to fight the State of Wisconsin and how she is building her case. If you have yet to see the first season, it's highly suggested that you start with Season 1 as well as to follow @MakingAMurderer on Twitter for up to the minute news about this case.

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THE ROMANOFFS

Amazon Prime Originals

With a stellar cast that includes Diane Lane, Christina Hendricks, Noah Wyle, John Slattery, Amanda Peet, Aaron Eckhart and more - this anthology series tells the story of people who all believe that they are descendants of The Romanoffs (Romanov), a Russian royal family.

The series spans over three continents with each of the 8 episodes taking place in a new location around the globe. Mad Men's Matthew Weiner writes and directs each episode which is released every Friday.

 

Read more from the Oct Issue of Athleisure Mag and see Bingely Streaming in mag.

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In Bingely Streaming, Lifestyle, Magazine, Streaming, Amazon, Amazon Prime, Netflix, Wondery, POdcast Tags Amazon Originals, Wondery, The Romanoffs, Amazon Prime Originals', Making a Murderer, Business Wars, Podcast
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AM OCT THE HILLS ARE ALIVE WITH WHITNEY PORT-1.jpg

THE HILLS ARE ALIVE WITH WHITNEY PORT

November 4, 2018

We fell in love with Whitney Port during her days on The Hills as well as The City on MTV! We watched the rise of the budding fashion and PR girl through her internships, love life and more. With the reboot of The Hills coming back, we took some time to chat with one of our fave girls to talk about the importance of fitness, coming back to the show and other projects that she's working on.

ATHLEISURE MAG: We fell in love with you on The Hills and then seeing you step into the next phase of your life with The City! How did you get on The Hills and what was it like for you to be on this reality show?

WHITNEY PORT:
I got onto “The Hills” pretty organically. I was an intern at WWD, and I was starting college in the fall in LA. I wanted another fashion internship, and Teen Vogue, which was in the same offices as WWD, was looking for interns. I decided to go in and interview. They told me that they thought I was a great candidate, but asked if I was interested in being on TV because they were starting to film a TV show there. I was unsure at first. They suggested I do a casting tape and see what happens. The next thing I knew I was called back in for the next on-camera interview with Lisa Love at Teen Vogue. Lauren Conrad walked into the waiting room while I was waiting for my interview. I then realized I was auditioning for her spinoff show because I had watched “Laguna Beach” and knew who she was. I had no idea that they had already casted me on the show. The rest was history!

AM: What made you decide that you wanted to continue onto the spinoff and what lessons did you learn from both shows?

WP:
I really wanted to start my clothing line, and I saw the power that the show could have in terms of exposure. I joined the cast of “The City” because I thought it would be the perfect platform for me to launch my clothing line. I looked at itcompletely from a business perspetive. I also always wanted to move to NYC and thought that this was the perfect opportunity to do so.

What I learned is that just saying “yes” to things is so powerful and even though you may be scared, just say yes to more things. We are only young once and these opportunities fade so quickly so just really take advantage of these random fun adventures as often as you can.

AM: What can you tell us about The Hills Reboot?

WP:
I cannot necessarily share so much at this moment, but we just started filming and its been really fun reconnecting with everyone. I’m excited for fans to see what we are all up to. It’s very different from how we used to spend our time.

AM: Are you excited to be back on the show - how do you think it will be different and what are you most looking forward to?

WP:
It’s been ten years since we first started, and we all have grown up so much since then. We all have families and careers, so I think hopefully it will show a different perspective from a career standpoint as well as the intricacies of more mature relationships. A lot of the people that have watched the show have grown up with us, so I think they will be in similar places and have similar situations going on in their lives.

AM: Since being on the reality shows, we have enjoyed seeing you take on a number of projects from your clothing line, TV hosting and more - what are you currently working on that we should know about and feel free to share launches etc.

WP:
I’m the Creative Director and Co-Founder of Bundle Organics, which is a tea, snack and vitamin booster line for pregnant and nursing women. We are launching 24 new items in Buy Buy Baby in the beginning of November, so I’m really excited because the new items are really delicious. I’m really excited to be a trusted brand for pregnant and nursing women, who have so many questions about what to put in their bodies and what brands to trust. I’m just excited to be that brand that they can look to.

AM: Health and fitness is important to us as well as to you. Why have you partnered with LACTAID and what is it that you enjoy about it?

WP:
I’ve partnered with LACTAID because living a healthy lifestyle is important to me and real dairy is part of my balanced diet, plus I love the taste. I started buying LACTAID Milk because my husband, Timmy, is lactose intolerant. It has become a staple in our home.

AM: We know you created a LACTAID smoothie recipe, what's in it?

WP:
Yes, after a good workout, I make sure to refuel with a smoothie made with LACTAID Milk, which has all the good nutrients found in real dairy without the discomfort of the lactose, so my husband Timmy can enjoy it too. The protein and sugar are just what my body needs after a good sweat. Check out the recipe below:

Ingredients:

1 Tsp cacao nibs
3 dates
¼ cup almonds
1 ripe banana
1 cup LACTAID® 2% Milk

Directions: Blend all ingredients and enjoy!

AM: What is your favorite healthy fall meal that you enjoy eating for lunch or dinner and what's a splurge food that you enjoy eating?

WP:
My favorite healthy fall meal is my favorite meal year-round. I love steak. It’s always been my favorite food. My husband recently got one of those Big Green Eggs, so he grills the most delicious NY steaks and then we like to make a side of roasted potatoes. I also like an arugula salad for a side. My favorite splurge is French fries!

AM: What are 3 workouts that you enjoy including in your workout routine?

WP:
Hot yoga is my favorite because it always feels so refreshing. I also like spinning and Pilates. I love a good sweat. I feel like my workout was worth it if I sweat out a bunch. Pilates is good for strengthening and lengthening. Spinning is just a really good release…

AM: We know you are based in LA, where would we find you working out, grabbing a bite/cocktails for date night and where do you shop?

WP:
My favorite workouts are at Core Power Yoga, SoulCycle and Pilates by Amanda! My fave spots to grab a bite to eat are La Scala, Katsuya in Studio City, South Beverly Grill and my new fave Tocaya Organica! I just went to this AMAZING store called Mohawk in Los Feliz that had the coolest stuff ever! I wanted everything! I also love Only Hearts in Santa Monica for lingerie and Barneys just for everything!

AM: How do you balance the demands of being a wife and mother, stepping back into the reality world, running your other businesses/projects as well as taking time for yourself?

WP:
I really just try to be as organized as possible with a shared calendar with my husband and all my work comrades! I try my best to be in the moment and stay present at any given time but I find that the need to plan always seeps in. I don’t really find perfect balance, rather I try every day to just be ok with the imbalance. It is REALLY hard and if anyone else has suggestions, I’d love some!

IG
@WhitneyEvePort

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Read more from the Oct Issue of Athleisure Mag and see The Hills Are Alive with Whitney Port in mag.

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In Style, TV Show, Oct 2018, Magazine, Lifestyle, Celebrity Tags MTV, The Hills, The City, Laguna Beach, Whitney Port, WWD, Teen Vogue, Reality Star
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5 PIECES TO RUN IN FOR THE TCS NYC MARATHON

November 2, 2018

Read more from the Oct Issue of Athleisure Mag and see 5 Pieces to Run in for the TCS NYC Marathon in mag.

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In Style, Oct 2018, Magazine, Lifestyle Tags Marathon, TCS NYC Maathon, SheFit, Umbro, Bandelettes, Adidas, Lululemon, race, fitness, athlete
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STYLE FILES | OUTERWEAR

November 1, 2018

Read more from the Oct Issue of Athleisure Mag and see Style Files | Outerwear in mag.

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PHOTO COURTESY | Patrick Fore

PHOTO COURTESY | Patrick Fore

PREPPING YOUR GARAGE FOR COLD WEATHER SEASON

October 22, 2018

We sat down with Home Organization Expert, Marty Basher of ModularClosets.com to get tips on de-cluttering your garage when it comes to the cold weather season!

Do you have any advice for prepping your garage for Fall and Winter?

Cleaning the garage is a perfect first step to setting up for an easier and more convenient Fall and Winter. You’ll enjoy having everything from Summer out of the way and everything you need for the cold weather seasons organized, easy-to-access and ready to be used.

Where do you start?

Start with your goal in mind. Is your garage best described as a mechanic’s dream hangout? Or does the garage double as a storage and laundry room? What equipment, tools and supplies will you need for the upcoming season? Having a plan for the final functionality of the space is key to achieving a successful cleaning and organizing. Prioritizing what needs to stay, what has to go, and how much room you need to maneuver in the garage is a lot easier when you have a goal. Sketch out a rough plan and get started.

What do you get rid of and what do you keep?

When it comes to purging items from the garage, start with expired items like old paint cans, oils, solvents, yard treatments and insecticides. These items break down over time and loose efficacy and quality. Only keep items that will last through the coming season. Before tossing paint, document the color codes for anything in the house you may want to touch up or repaint.

Keeping everything is tempting, especially when you have the space and you don’t need to

Worry about drop in visitors. Deciding what to keep can be determined by itemizing your items into categories: Use regularly, Use Annually, Don’t Use, & Sentimental Storage. If you don’t use it, get rid of it. Check annual and regular use items for signs of wear and tear. Replace or store as needed. When it comes to sentimental storage, focus on what you actually want to keep and what you actually have room to store safely.

What is the best type of organization/storage system?

Depending on the amount of space you have to work with, several options can be useful. Narrow spaces benefit from wall shelves and stackable storage systems. Free standing shelving units give freedom to adapt as your needs change. Built in storage, such as shelving, locker systems, peg boards, or ceiling storage units are extremely functional in addition to making organizing easy.

What should not be in the garage?

Typically, the garage is not a good place for storing food items. Some garages may safely accommodate a second refrigerator or drop freezer. Avoid shelving dry goods or other food items in the garage as this entices insects and rodents. Also note, if you store birdseed or other types of animal feed in the garage, a metal bin away from moisture is best. Rodents can nibble through plastic containers to get to food or birdseed. Also use caution when storing fuels and flammable liquids in the garage. They should be kept separate in an area where they can’t be knocked or spilled easily.

How do you deal with bikes and sports equipment?

A simple solution for bike storage is an S hook and a stud. Using a stud finder, screw a large S hook into the ceiling stud and hang bicycles by the tire. This reduces floor clutter and several bikes can hang in a tight space. Wall rack bike storage systems are another great option. Storing sports equipment can be daunting, especially for multitalented people or families. Wall locker systems can be very helpful for organizing sports equipment. Another option for sports equipment can be found in a stackable bin system. Choose a combination of bin sizes that will hold your equipment and stack. Don’t forget lids for the top layer of bins. The dead space above your equipment storage system can function nicely as a place to store extra paper towels or water coolers in the off season. This system can grow and change with your needs and interests

What about equipment and tools?

Garden equipment can be used and stored easily in a high backed wheeled bucket. Keep the rake, hoe, trowel, gloves and more stored safely in one place in the garage. Keep equipment like snowblowers where it is easy to get them out and back in. Have shovels and snowbrushes for clearing cars off all in one bucket or bin. Keep salt for de-icing in a refillable and easy to carry container with a handle, and where you can easily access it and take it out for use. Another option for gardening items is a lean-to shed attached to the exterior wall of your garage. These small sheds can be built to suit your needs and can double as a gardening shed complete with potting table.

How do you keep it organized

Simple and perhaps cliché, but still useful: a place for everything and everything in it’s place. Assign a home for the items in the garage and be sure to put them there when you finish with them. If you have a family using the garage, you might need to get out the label maker to keep the family on board with the new organization. If you add to your garage collections, avoid reorganizing the whole garage by keeping some open shelf or wall space to assign to new items.

Are there are any rules you should follow?

Rule number 1: It has to work for you. All of the tips on the world won’t help if the job goes against your natural routine. Build and organizational system that accentuates your natural patterns. If you always kick off your shoes by the garage door, put the shoe basket there.

Anything I am missing?

Fall is a perfect time to do a maintenance check on all of the equipment before needing to use them when cold weather season hits. Get a tune up for the snow blower and make sure it's filled with gas.

Read more from the latest issue of Athleisure Mag.

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AM SEP EATALY'S CHEF SERIES WITH CHEF ADAM HILL-1.jpg

EATALY'S CHEF COLLABORATIONS WITH CHEF ADAM HILL

October 18, 2018

The month of Sept is always a hectic time of year as it's summer's last hurrah, NYFW kicks off Fashion Month, football season begins and fall is embraced with it's transitional style and food festivities! As we finished our final show of NYFW SS19, we found ourselves enjoying Eataly's Chef Series, which is a collaboration of chefs including Chef Daniel Boulud, Chef Marc Forgione just to name a few, with Manzo's Chef Adam Hill. We took some time to talk to Chef Adam to find out about how he got into the industry, his work at Eataly's open kitchen Manzo, sourcing and sustainability and of course the Chef Collaborations.

ATHLEISURE MAG: Tell us when you knew that you wanted to be a chef.

CHEF ADAM HILL: Believe it or not, probably when I was 10 years old. I started watching this show and it was before Food Network. There was a show called Great Chefs of the USA and The World. It was a very dry show and was not at all created for a 10 year old. It wasn’t like Emeril Live and didn’t have any kind of flash to it. I remember one day in particular that my dad went out for a business meeting and he came back a little over an hour later and I was still sitting in front of the TV fascinated by it! I started cooking dinner for my family at the age of 10 or 11. My mom took a job at night and even though I was the youngest in the family, I started cooking for my 2 older brothers, my mom and my dad. From there, I just fell in love with it. I started reading cookbooks at the age of 11 or 12. It got me at a young age!

AM: That’s a huge part of your culinary journey! Where else did you go and where did you train prior to coming to Eataly?

CHEF AH: I started my Lucibello’s in West Haven, CT. I started working there at the age of 16 as a dishwasher and prep cook. I worked there for about 2.5 years while I was still in high school. I ended up working my way up to prep cook full time. From there, I did some line experience also and working the hotline – starting at a young age. I also worked at a Country Club called The Stanwich Club in Greenwich, CT and I was at The Culinary Institute of America at the Rec Center – a student run restaurant called, The Courtside Café. It was simple things for students like burgers, fries, chicken fingers and cheesesteaks. It’s things that students want to eat when it’s not part of the curriculum. Even with that, after working there a couple of months, I became Student Manager – it was a good learning experience because at the CIA every 3 weeks, you have a new class. So you might be PM for 3 weeks and then in 3 weeks you might be learning Breakfast Class which starts at midnight but ends at 8am or 9am. So every 3 weeks, our staffing would change at Courtside so I got very good at teaching people because your staff may change.

Sometimes you go from having 15 available cooks to 10 and you have to figure out how to make it work with the schedule. Maybe someone has never worked a set station and you have to teach them how to do it and to pick it up as quickly as possible. That definitely helps. When I graduated from CIA, I worked at Chipotle for 6 months and I wanted to learn how they ran their business, how they did their ordering and their overall philosophy. It was also a great experience. My whole plan was to work there as that would be the job that would pay the bills and then train at other kitchens when I had free time. But once I became a manager, they said I couldn’t do that because I needed to have open availability and if I was trailing someone when I had a day off and they needed to call me in if someone couldn’t make it – it would be a problem.

Around that same time, Eataly opened and I started working at the Flatiron location when it opened 8 years ago. I started working at Il Pesce as a line cook and became a sous chef there and then I wanted to do something new, and then about a year and a half/2 years later, I came to Manzo as a line cook and worked my way through the stations. After 2 years, I became sous chef and after about 2 years I became the chef here for 3 years. So I have been at Eataly ever since it has opened and I have been able to stay here so long because there is always something new here, a new challenge to learn and everyday, everyweek there is something new and different going on. It’s great to run your own restaurant while fitting in with the Eataly structure.

eataly-flatiron-manzo-from-ny-to-ny-chef-adam-hill-plating-hotdog-covina-timandnancycushman.jpg

AM: What’s an average day like for you at Manzo?

CHEF AH: I don’t know if there is ever an average day especially in the restaurant business and especially at Eataly.

On average, I come in and check in with the sous chef to make sure that we’re on the same page as far as running the specials, double checking with what the line cooks are doing, always walking around and talking with everyone tasting everything to make sure it tastes right before we go into lunch or dinner service. Talking with the General Manager to make sure we’re on the same page in terms of specials and changes to the menu. As we go into service making sure that we are expediting service and that food comes together at the same time. Making sure it’s right before it goes out. As we are getting through service, making sure that we are cleaning up and that everyone is taking their breaks.

The best way to explain the difference between being a cook and a chef is that a cook is a player on the team, but when you are the chef, you have to be the coach and it’s hard for some people to make that adjustment because when you’re the chef, it’s no longer about being the best player, it’s about making sure that your players are doing the best that they can and that your cooks are as well prepared as they can be. Making sure that as a chef, we’re always teaching and always having people think about the next step and training the person behind them to make sure that they are getting ready for a new station. For example, today walking kind of slow so that the person who is on salad station is learning on veg station and maybe the person on veg station learns how to grill meat and the person on meat station begins to learn on pasta. Some of the more advanced people can do the chef thing. It’s all about teaching and making sure that the cooks know that it’s not just a job to them, but that they are learning as much as they can while they are here. In this business, when people aren’t learning, they will put in a year on their resume and they will go elsewhere. The more that you can keep them invested and buying in, it keeps them engaged and hopefully you have a good succession plan so that you have a full circle of training happening.

AM: We truly enjoyed attending a recent Chef Collaborations dinner at Eataly where the menu was created by you and Chef Gabriel Kreuther. What is the purpose of the chefs series that took place there and how did it mold the menu as you partnered with different chefs through this series?

CHEF AH: We had this idea about a year ago as we had done a renovation of Manzo’s dining room. The kitchen is now in the dining room and it was an idea to help cross promote Manzo as well as the guest chefs, with some of the proceeds going to charity. It was a great opportunity for our guest chefs as well as for me to work with them to learn different styles of cooking.

The style of food and chefs definitely brings a different flavor each time. We recently changed the format because when we first did it we had the guest chef’s dish and a dish from Manzo’s menu, but as we continued through the series in the next round – we changed it to be a 4 course menu. So it was a dish of ours, either on the menu or off, a dish from the guest chef, the main course was a collaboration between the 2 chefs and then having the dessert course. This way was much better for the series to run for example at the dinner you attended, Chef Kreuther and I had a great overlap as he is from Alsace and there is some overlap with Alsace cooking and Italian cooking. One of my favorite things on the menu is Testa (it translates to Head Cheese in English, but it’s Pig Head) and I wanted to showcase this as it’s about responsible sourcing and eating sustainably and sometimes using just the pork chop or just the pork tenderloin – everytime an animal dies – the whole animal should be used. To utilize pigs head, it goes along with that ethos. If an animal is going to lose its life, no part of the animal should go to waste. That’s a big part of Alsatian cooking and Italian cooking. For the first course, I wanted to do a mix of Alsatian style and Italian style so the Testa was already Italian and Italian cooking uses a lot of sweet and sour components, which is also true for Alsatian cooking with the German influence. So I wanted to do the sweet and sour cherries and then for the main course, it was a similar idea. We wanted to a trio of pork – the braised pork is kind of Alsatian by braising it in beer which is also common in Northern Italian cooking. The polenta and green tomato sauce was a little sweet and a little sour. When you ate it, it didn’t feel forced there was enough of an overlap between the Alsatian and Italian cooking that it comes together naturally. That’s what those dishes should feel like and if you do a little digging into it – it makes sense historically and the customer finds it enjoyable, accurate and traditional.

Manzo - Junoon Collab - Credit Eataly Flatiron.jpg

AM: What was it like for you to create and work with these chefs throughout this series?

CHEF AH: There have been different challenges. It’s interesting to see the chef’s different styles and influences. Like, Chef Marc Forgione’s influence was a late night French Dip, but deconstructed so there was a carpaccio of dry aged rib eye and there was an au jus component – there was a horseradish sour cream component to it and it still felt natural together. But when you heard the story behind it, it was like cool that makes sense. Culinary-wise there is always a different technique, so there was a dish with Chef Daniel Boulud that was made with clams and andoulie which was very popular. We did a pork belly with kimchi that was pretty successful – so it was interesting to see the techniques and sometimes when we would get the recipes, they were more informal, where others were more precise down to the gram. Overall, it has been fun to learn about the chef’s history, their inspiration for the dish and their style of cooking. In every one, there has been a different learning experience.

AM: For you dishes that you created, how did you go about deciding what it was going to be and what ingredients that you would be using? Do most of them come from Eataly that can be purchased there?

CHEF AH: For the most part, yeah! I would say that when I do a dish, you can purchase the products here at Eataly, but it also depends on the flow of the guest menu that the chef wants to do. If they want to do an antipasta, then maybe we do a pasta. If they want to do a pasta, then it doesn’t make sense for us to do a pasta for the four course tasting, so we will try to do an antipasta. The collaboration is always the main course and it’s about finding that balance and that the flow of the menu is natural.

For this month, the whole menu had a country feel to it. Chef Kreuther’s dish had the apple cider braised rabbit with saffron butter, so we liked this idea of refined rustic cooking, and I love Testa so I thought that would work and he loved it too. So we agreed on this dish which flowed well with the rabbit and then for the main course, pork 3 ways was simple and elegant and continued the sweet sour play.

When we did the collaboration with Chef Akshay Bhardwaj from Junoon it was very natural. We tried to incorporate some thing that were very common in Indian cooking and in Italian
cooking. Naturally, you wouldn’t think that they would go together, but we did a Saffron Risotto with yellow lentils and lamb cooked two ways and this was really successful and I liked the dish a lot. It was because the lamb that we did, one part of it was Sicilian style and the other way was an Indian style where we had marsala and chili peppers and a lot of depth of flavor. We had Sicilian style lamb belly was cooked with garlic and herbs. The risotto was obviously Italian, but with the saffron in there it had the Indian approach along with the yellow lentils. When you ate it all together, it didn’t feel forced, you just loved the taste
playing well together.

Manzo Interior_CREDIT ANGELO TRANI.JPG

AM: Although this series has come to an end, will there be another?

CHEF AH: I’m not sure. I mean, I know that the rest of the year maybe not, but perhaps next year. I know there is an Eataly launching in Las Vegas so maybe this is something that we could do there. It will be a new concept in Las Vegas so maybe getting people to be aware of this location, they can bring in other chefs that are established in Las Vegas through this series. Overall, we loved the concept and I think that going into the end of the year, we will be more focused on truffles and getting our menu ready for the winter.

AM: How many times a year does the menu change at Manzo?

CHEF AH: Constantly ha! It’s an organic thing. You change the menu based on seasonality, availability, for example we recently took off summer squash because it’s fall and even though it’s a bit early to put winter squash on the menu, we can’t call out to summer squash because it’s not summer. Tomato season is winding down so even though we love selling heirloom tomatoes and caprese, we can’t run it all year and it’s not true to the Italian cooking philosophy.

Somethings that are on the menu are mainstays and they don’t change too much like some of the steaks we have – it doesn’t go out of season. But it’s the garnishes that might change and as we go into the winter, we want to make our menu more comfort friendly, so tomato based pastas aren’t so friendly with truffles so we do more butter and cheese sauces because it goes great with truffles. Just keeping the menu flexible for things like that is key.

AM: What are your favorite dishes that you like to create at Manzo?

CHEF AH: Well that’s a tough question! I like doing something that is traditional but a little bit different. A good example of this is the lamb shank that’s on the menu right now. In the spring
time in Italy, much like we do a barbeque here in the US with a whole roasted pig on a spit, they will do lamb in the same way over an open fire. You eat it as soon as it comes off the fire.
You dig into it when it is so hot that it burns your fingers and it’s so hot, but you eat it any way because it is so delicious. The dish translates to “lamb that burns your fingers” – we do a version of that, but it’s not the whole lamb because we’re not going to sell a whole lamb. So we do lamb shanks and it’s marinated with white wine and olive oil, thyme, rosemary, lemon zest and a little anchovy. These are all traditional flavors and we slow cook the lamb for 24 hours and then we cool it down. When the customer orders it, we coat it with salt and sugar and we roast it so it gets crispy on the outside and when you cut into it, it’s crunchy and juicy
and falls off the bone. When you dig into it, it burns the roof of your mouth or your fingertips and it pays homage to the original. There's a story to it and it’s kind of modernized in a way that makes it appropriate to sell into a restaurant. You might sell 10 a day or 2, but if you cooked a whole lamb everyday, that wouldn’t be sustainable.

AM: That sounds really good – we’ll have to try it!

CHEF AH: Well you should come in soon as we’ll be taking it off of the menu soon as it is more of a spring or summer dish.

AM: Oh no!

CHEF AH: Realistically, we probably could change the garnish on it to make it feel more wintery, but the overall story of eating lamb in the spring or the summer time outside in the piazza where people gather around – is just like having a suckling pig for a barbeque – you think of it as more of a summery thing.

eataly-flatiron-manzo-ristorante-from-ny-to-ny-chef-jp-atoboy-pork-belly-dish.jpg

AM: Are you constantly thinking of different dishes and coordinating with the sommelier as well as your pastry chef?

CHEF AH: Yeah usually for pastry, there is some sort of collaboration between the party chef and myself, but I try to leave Chef Rebecca to have more creative freedom there and just make sure that it is something that we can execute consistently. As far as coming up with a new menu, we work with Central Kitchen. It’s like a group of chefs that oversee all restaurants at Eataly. I’m the Chef at Manzo, but then there are a team of 5 chefs at Central Kitchen which oversees all the restaurants as another set of eyes. If we weren’t all under one roof like Chef Wolfgang Puck who has 10 restaurants, Wolfgang isn’t in every restaurant every day, but he has a trusted team of people he meets with I’m sure that make sure things are going to plan, food costs are looked after and that the menu makes sense. The same can be applied here with our Central Kitchen, as they are not in everyday but they are making sure things are ok.

AM: How do you define your cooking style and how does that marry with the ethos of Eataly?

CHEF AH: That’s a good question. I like simple food that is well prepared. I like making something that is the best version of something that you have had before. Like, finding what it is that people don’t like about food or something that they could potentially like. A lot of people say that they don’t like mushrooms and when I was younger, I had a lot of bad mushroom – just thrown on pizzas with no seasoning and they got squishy and it’s a texture thing that grosses people out. I love mushrooms now and what changes them is when you get them a little crispy and mix them with a little garlic and butter and thyme. There are only 3 or 4 ingredients but it makes a lot of difference. Eggplant is another one if you eat it and there isn’t enough salt and you roast it – again, it’s a texture thing. If you get it a little bit crispy and roast it in a really hot oven, a good amount of garlic and oregano – people will eat it and the hugest compliment to me is when people tell me that they don’t even like eggplant but they ask me what I put in it to make it taste so good. I like to keep it simple as you don’t need to throw the kitchen sink on eggplant but if you find the right flavors to highlight it and to make sure the texture is correct – people can change their minds about it.

At home, I would say that I don’t cook strictly Italian. I cook some different things. The other day, I was kind of sick so I made some noodles with a lot of garlic, sesame oil and soy sauce – because when I’m sick I want to eat a lot of garlic which is good for your immune system. That’s not traditional anything – just ingredients that I like to cook with. My style is very simple and focuses on seasonality and it matches up with Eataly because our whole style of cooking is about paying respect to the traditions of Italian cooking.

“The best way to explain the difference between being a cook and a chef is that a cook is a player on the team, but when you are the chef, you have to be the coach and it’s hard for some people to make that adjustment because when you’re the chef, it’s no longer about being the best player it’s about making sure that your players are doing the best that they can an that your cooks are as well prepared as they can be.”
— Chef Adam Hill

AM: When you’re not cooking, how do you take time for yourself?

CHEF AH: I like watching football a lot and now that it’s football season, I’m very happy! I’m a Steelers fan. I like to go out with friends and it’s tough in the restaurant business as we don’t all have the same time off. Usually, when we get out of work at midnight, we’ve been cooking all day so we want to eat now because we haven’t all day. Sometimes we’ll go out for late night drinks and to grab a bite and since we're close to Koreatown, we go there as it’s open super late. A lot of people who don’t work in the industry are surprised that when we get out of work we don’t want to cook fancy food, we want comfort food. Like a pot of rice and bulgogi is great. Different kimchis and vegetables that are just stripped down and it’s not messed with too much. You want to be full and happy. I love Bonchon late night with their fried chicken wings. We try to go out once a week to go to the bars which turns into going to Koreatown for some Hot Pot or Korean barbeque. Late night tacos are a go to for me as I love Mexican food.

If I have a day off, I’m just doing laundry and relaxing. I’ll clean the house and if it’s on Sunday, then I am going to be a lazy couch potato and watch football!

IG @ChefAdamHill @EatalyFlatiron

PHOTO COURTESY | Eataly Flatiron

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AM, Athleisure List, May 2025, Travel, Wellness Editor Picks, Wellness, Food, Editor Picks
ATHLEISURE LIST | PARK HYATT MARRAKECH
AM, Athleisure List, May 2025, Travel, Wellness Editor Picks, Wellness, Food, Editor Picks
AM, Athleisure List, May 2025, Travel, Wellness Editor Picks, Wellness, Food, Editor Picks
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AM, May 2025, Ath Mag Issues, Editor Picks
ATHLEISURE MAG #113 | CHEF ESTHER CHOI
AM, May 2025, Ath Mag Issues, Editor Picks
AM, May 2025, Ath Mag Issues, Editor Picks
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AM, Apr 2025, Athletes, Editor Picks, Sports
IT'S ABOUT THE GAME | DILLON GABRIEL
AM, Apr 2025, Athletes, Editor Picks, Sports
AM, Apr 2025, Athletes, Editor Picks, Sports
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AM, Apr 2025, Editor Picks, TV Show
MGM+ GODFATHER OF HARLEM | RETURN TO HARLEM
AM, Apr 2025, Editor Picks, TV Show
AM, Apr 2025, Editor Picks, TV Show
ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO
AM, Apr 2025, Ath Mag Issues, Editor Picks
ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO
AM, Apr 2025, Ath Mag Issues, Editor Picks
AM, Apr 2025, Ath Mag Issues, Editor Picks
SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
THE SPICE OF LIFE | CHEF MANEET CHAUHAN
AM, Food, Mar 2025, TV Show, Editor Picks
THE SPICE OF LIFE | CHEF MANEET CHAUHAN
AM, Food, Mar 2025, TV Show, Editor Picks
AM, Food, Mar 2025, TV Show, Editor Picks
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AM, Ath Mag Issues, Editor Picks, Mar 2025
ATHLEISURE MAG #111 | RASHEE RICE
AM, Ath Mag Issues, Editor Picks, Mar 2025
AM, Ath Mag Issues, Editor Picks, Mar 2025