Read the Aug Issue of Athleisure Mag #56 and see BING3WATCH | SUCCESSION in mag.
On today's episode of #TRIBEGOALS, we had the honor of having 3 X Team USA Olympic Swimming Gold Medalist, Ryan Murphy as Athleisure Mag's 55th cover. Known as a decorated backstroke swimmer who also has a world record in the men's 100-meter backstroke, we talk with Ryan about how he got into the sport, transitioning his interest to going pro, his experiences at the 2016 Summer Games in Rio as well as being part of that riveting 4 x 100m medley. As Ryan looks forward to the Olympics in Tokyo that's slated for next year, we talk about how he trains and modifies his routines as we all navigate COVID-19, the importance of mental health and how he is approaching his goals. He also shares how he is focused on impacting the sport of swimming whether as a competitor or simply enjoying water activities. He also talks about how he gives back to others and how this changemaker has been inspired by others.
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STEEZY was founded in 2014 by Connor Lim & Evan Zhou initially as a blog. In 2015, STEEZY Studio launched as an online dance class subscription service offering on-demand digital dance tutorials for dancers of all skill levels, with the goal to make online dance classes accessible to anyone, anywhere while bringing the dance community together as a whole.
Rather than simply taking a physical dance class online, STEEZY develops technology to make learning to dance easier, so you can enjoy dancing faster. The platform utilizes custom features allowing users to see everything, review faster, and practice more efficiently. Users can easily switch views, view specific sections of a dance, loop moves, control speed, and even watch themselves dance with the “see yourself” mode. This feature allows users to see themselves on screen side by side with the instructor, by using the computer's webcam.
Each class and program is thoughtfully designed by the most sought after choreographers including CJ Salvador (credits include Justin Bieber, Selena Gomez, Christina Aguilera, Jennifer Lopez), J Blaze (Justin Bieber, Usher, Chris Brown, Robin Thicke), Kiira Harper (Beyonce, Lizzo, Drake, Janelle Monae, Trey Songz), Lyle Beniga (Miley Cyrus, Justin Timberlake, Usher, Christina Aguilera), Nicole Kirkland (Prince, Iggy Azalea, Kehlani, Gwen Stefani), Ysabelle Capitule (Bruno Mars, Justin Bieber, Kehlani, Mya), and many more.
STEEZY currently offers 700+ classes with new dances added weekly in 9 different styles: Urban Dance, Breaking/ BBoy, Dancehall, Popping, Hip Hop, Whacking, House, Krump, and Heels/Jazz Funk. Upcoming new style launches include: Dance Fitness - 7/26, Intro to Heels - 8/23, LiteFeet - 9/6, K-pop Dances - 9/20 and Locking - 10/11.
Videos remain on the platform permanently unless noted otherwise. Each STEEZY user can save classes or programs within their account. iOS and Android users also have the ability to download for offline mode.
STEEZY is available for $20/month or $99.99/year. First-time users can enjoy this app with a free 7-day trial.
Read the July Issue of Athleisure Mag #55 and see Athleisure List | STEEZY in mag.
SELLING SUNSET
Netflix
Netflix Originals
Much like wanderlust, we have a thing for watching people sell homes and the teams that work together (sometimes they work against one another). As we continue to stay at home, we're all looking for shows to watch. Selling Sunset takes us to LA and surrounding communities as this small but successful real estate firm makes their sales goals, increases their sales and takes on new opportunities.
We also see how they are managing their personal lives and even pushing themselves in terms of what it means to be in the real estate industry. The cast keeps your attention as well as the eyedropping homes that they share throughout the season. If you've yet to catch the first season, start there and continue onto the second season which launched last month.
IT WAS SIMPLE: THE BETTY BRODERICK MURDERS
LA Times
Spotify
We enjoy True Crime and if you enjoyed Dirty John, a podcast created by LA Times in partnership with Wondery as well as its TV series of the same name that aired on BRAVO, you will enjoy It Was Simple The Betty Broderick Murders which was also created by the LA Times. It follows the love story and ultimately gruesome and tragic end to Betty and Dan Broderick. This podcast shares the facts behind this murder which you can also see in Dirty John: Betty The Betty Broderick Story which is currently airing on the USA Network. If you need more of a fix, you can also listen to LA Time's 3 episode Dirty John: Betty podcast.
LOOKING FOR LATOYA THE PODCAST
HBO
Spotify
If you enjoyed the 4th season of HBO's Insecure, you know that everyone on the show kept talking about or watching Looking for Latoya. Viewers saw a number of scenes about this True Crime show. Although we didn't find out what happened to Latoya, after the season ended, they dropped a mini podcast that you can catch on your preferred platforms.
We learn more about the host of the show, how she became affiliated with this case and we do learn about what happened to Latoya. With only 3 episodes, it's worth listening for a few chuckles. We're hoping that they do more of these show in show concepts in future seasons of Insecure as a number of celebs (as seen in the show) lend their voices to this podcast.
Read the June Issue of #54 of Athleisure Mag and see Bingely Streaming in mag.
We're all familiar with Peleton's classes that you can take in studio as well as their bikes and treadmills that can be in your home or may have been in other facilities that you have visited. In this month's issue, we're focused on Peleton's App which allows you to take a number of classes across over 10 modalities, whether it is on their equipment or what you have at home! You can stream from your home a number of classes that include: meditation, cycling, bootcamp, running, strength, yoga, stretching and outdoor running. You can also track the goals that you have as you navigate your options.
With two membership options, you can have the Peleton All-Access Membership which allows you and the members of your your household to to enjoy the benefits that can be enjoyed on the bike or treadmill that is available at the brand. Another option on the app is a Peleton Digital Membership that is $12.99/month and can be done without official Peleton equipment.
Whatever your schedule involves, you can access On Demand as well as live classes through the app that focuses on flexing, toning, stretching and strengthening. We like that the app tracks your progress as well as allows you to work along others which is definitely a nice aspect especially as many of us are #stayingathome. You also gain achievements which is great for boosting al the hard work that you have executed.
When you are ready to take it outside, this app also incorporates running. You're able to hit the trail with runs that are guided via their Peleton instructor team. Your still on track with GPS support for pace, splits and elevation metrics on iOS devices so you'll never lose sight of the road ahead— or how far you've come. Get your stats on your Apple Watch. If you have yet to incorporate this fitness into your routine, you can enjoy 30 days for free and access it through your phone, tablet or TV.
Read the May Issue of Athleisure Mag and see Athleisure List | Peleton in mag.
As we have been staying at home and we continue to include new routines into our workout, we can always think of ways to change it up. We started using Adidas Runtastic which includes a number of modalities from running, cardio, yoga and more. This app (available for Apple and Android) also allows you to create a training plan that works for you, challenge yourself as well as to track your efforts. We like that we can connect it to our Google Fit which connects to our Fitbit so that we can keep our stats in one place.
As you focus on getting stronger, you are able to create a workout that fits your schedule. Intensify and diversify your workout by joining challenges, compare your activity to others as a way to positively challenge yourself to the next level. We love that we're able to record our activity while sharing with others within the global community. This workout lets you work from home or in other approved social distanced environments.
We also enjoy checking out their blog for an array of tips that include cardio, strength, nutrition, daily habits, success stories and information that you may want to know about the culture of Runtastic.
As you continue to use the app, you will find that by completing challenges and rewards, that you will receive incentives for all of your hard work. We also suggest that for those that are fan of Adidas to set up an account for their Creator's Club. As you purchase your favorite gear, you will move through various levels of complimentary access to this program for 3 months to test it out. If you enjoy the benefits, we're sure that you'll continue to find the methods that work best for you.
Read the April Issue of Athleisure Mag and see Athleisure List | Adidas Runtastic in mag.
Avid readers of Athleisure Mag know that in 2018 (Issue #27), we had Ashley Busch, wife of NASCAR driver Kurt Busch as our cover. In today's episode of Bungalow SK, we chatted with her sister-in-law, Samantha Busch, wife of NASCAR driver, Kyle Busch. Samantha is known for her fashion sense, her boutique - Avant the Label, being a mom and being one of the stars of CMT's Racing Wives. We also talked about IVF and how she is helping those who are in the process of that journey as well as the importance of staying connected especially during the current times as we all do our part to #flattenthecurve and #stayathome.
Today's interview with Samantha Busch is via her partnership with Walmart Family Mobile, an affordable wireless solution for families to stay connected, organized and a step ahead during the busy racing season.
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A few weeks ago, we headed to Chelsea Piers to the Careers Through Culinary Arts Program's 30th Anniversary Benefit to enjoy a staggering amount of top chefs that included David Bouley, Marcus Samuelsson, Jonathan Waxman, Eric Ripert, Maria Loi and Sarabeth Levine. They were joined by students from C-CAP who showcased their skills to guests who enjoyed some of the top restaurants in NYC.
We wanted to know more about C-CAP and the founder, Richard Grausman who took classes with James Beard. He trained and graduated with the Grand Diplôme from Le Cordon Bleu, Ecole de Cuisine. He was also the first exclusive representative of the school who trained people across the US and Canada in order to make them proficient.
We headed to the offices of C-CAP to find out about how his career, how this organization was created, the programs that were launched and how he works with chefs and other partners.
ATHLEISURE MAG: We have had the pleasure in talking with various voices in the culinary community from Chef Marcus Samuelsson to Will Blunt of StarChefs who have shared their work and support of C-CAP. We were so pleased to see how you have ensured that the culinary community continues to thrive by attending your 30th annual event a few weeks ago and it’s so fitting that we finally get to chat with you to find out more.
RICHARD GRAUSMAN: It was a wonderful event and we have had 21 events and that was an unusual one. 2 years ago, Jose Andres was our honoree and that was unique in its style because the room was filled with appreciation for what he has done philanthropically around the world. At our benefit this year, I felt the love and warmth for the program and the guests that were coming up with appreciation when my daughter’s video (PRESSURE COOKER Directed by Jennifer Grausman and Mark Becker, an Emmy nominated documentary about one of the C-CAP teachers Wilma Stephenson) ran and with the alumni expressing themselves. And after that video, there were alumni that were in the room that I have known for years. I know what the program has done for them, but they had never expressed it to me and they came up to me empowered by what they had seen and they just opened up to me. It was just so heartwarming.
AM: You have had a phenomenal background and prior to launching C-CAP, can you tell us what you were doing prior to launching this organization?
RG: I had been the representative of Le Cordon Bleu Paris for 15 years. I had originally gone to Paris to study cooking and become a chef – hopefully in a small mountain restaurant as I love to ski. I’ve always enjoyed skiing and cooking in my life. But I found while I was in Paris that I was too slow to become a chef and I was single-minded. I wasn’t a multitasker. In the process, I taught myself skills that I saw that chefs needed and I realized that I could teach others. I told that to the school that instead of being a chef of a restaurant, I wanted to teach.
Timing is everything and when I came back from a ski trip, I was almost finished with the program and Madame Elizabeth Brassart (owner of Le Cordon Bleu) asked me if I wanted to go to Cleveland to teach a course for her. This was because the Vice President of the Higbee department store had asked for them to send a chef; however, they couldn’t send one since the chef didn’t speak English and she knew I was interested in teaching and the chef thought that I was very good. It started 15 years of teaching French cooking around the country and Canada. I never thought that I wanted to do anything else. It was so gratifying to teach and to have students – men and women, come up to me saying that their spouse loved them more because of their tartar tine or their kids ate carrots for the first time. But then I left the school and wrote a cookbook and I was traveling around the country promoting the book and a vision of what America ate, really hit me. It was fried chicken, hamburgers and pizza. I thought that I could perhaps expand that palette and thinking about the best way to do it, I felt that I had to get in with the schools and get children while they were young and to broaden their palettes, broaden their minds. Because if they leave school, I found that the average adult that if they didn’t like something, they wouldn’t try it.
I wanted to start in elementary school, and I wanted to teach sensory evaluation, and nothing is better to do that with than food, because you use all of your senses. Once you start doing that, you can teach nutrition, then in middle school I thought that you could use foods from around the world to teach geography, history and social studies and in high school, if you had a student with a palette and a passion, it would be easy to train them for the industry. I had a book that I thought was readable at the high school level and I knew that Home Economics was in terrible shape and I thought that by teaching the teachers some of the recipes in my book, to expose their students before they left high school that that would be my goal before I went into my first classroom.
I went to the Board of Education, they liked my idea and they said, “we don’t have any money.” I asked if I could go into one of their classes and they said certainly. I went into one of the classes and that day I saw that half the class was making bread and the other half were Haitian students learning English. I went around the classroom opening drawers and cabinets and they were empty. So I knew it was what the school system had said, they didn’t have any money. I talked to the teacher and said that I had been teaching French cooking for the last 15 years and asked if there was something that I could do for them, what it would be? He laughed and said, “I spent my own money just to buy the flour today for the bread.” So I knew that they needed a lot of help. That day, I went home and I called up many of the manufacturers that I had been dealing with for 15 years. I let them know that I wanted to help the schools and asked if they could help me and they said yes. They donated products, pots and pans, spices – all sorts of things.
I brought the teachers together and I taught them in the morning and then I watched them cook in the afternoon. It showed me the level of proficiency of the teachers. A few were quite competent, but the majority were not. I went to the French Culinary Institute which is now the International Culinary Center and I asked them if they would provide a training program for the teachers, which they did. I went into the classroom and started to demonstrate for the students and when I saw looking at the students – some of them were sleeping, zoning out and there were a couple of people who were bright eyed, attentive and watching me. I watched them cook and a few were very excited and would come up with their tart asking me how I liked it. I let them know it was good, asked how their parents liked it (they did) and then I would ask them what they wanted to do after they graduated and that’s when I found out that the students who were in these classes were the students that the system had failed. Most of them had D’s and F’s at best. They had no preparation for college or a career. I asked them if they had ever thought about cooking and they said, “no – can I?”. I went to a dinner at a small French restaurant on Lexington Ave and I asked the owner about jobs for high school graduates and what the opportunity would be. He laughed at me and told me to look at his kitchen. He was importing labor from South America and Asia and he’d much prefer to have a NY kid that spoke English. I asked what he needed. He said that he needed people that showed up on time and that he would teach them. I asked about knife skills. He said that if he had knife skills, he wouldn’t have to start him on the dishwasher. So that was the beginning of C-CAP.
Within the next 3 years, during the summer time, I would send a student out and a chef would say, “yes the student shows up on time, but when he gets through what I have asked to do, he goes out for a smoke and sits down. I need him to come up to me and say, ‘what’s next chef?’” They needed them to be eager to work. So I built that into the program. Then I would hear, “yes, they show up on time, they are very eager and asks what’s next, but they’re not thinking. He’s got to be inquisitive and to ask why I am using one thing versus another – he has to want to learn.” So I built that into the program. Third year, we were in Chicago. I always went to the competitions that we would have. We would have chefs as the judges and I would take them out to dinner. One night, I took out one chef that was a judge with a director from the high school program and Martha said to Richard, “why don’t you take our kids as you used to take them in the summer?” and he said, “well you’re teaching them the wrong things.” He explained that he had a boy the previous summer that there was a mess and he asked him to get a mop to clean it up. The student said that he didn’t do floors and Martha said, that he shouldn’t have to. That’s when I saw the disconnect between the school and the industry.
The next day, I was handing out scholarships and I was saying that one of the biggest complaints in the industry was that people were coming out of Culinary Institute of America and Johnson & Wales University and they didn’t want to peel carrots or chop onions – they just wanted to be a chef. I let the students know that I knew that they wanted to be Executive Chefs and own their own restaurants and even chains. I told them that if you have your own restaurant and the dishwasher doesn’t show up, then you will be doing the dishes. If your janitor doesn’t show up, you will be cleaning toilets. I let them know that if they didn’t know how to wash dishes or clean toilets, that they needed to go home that night and have their parents show them how. I wanted them to be able to be prepared for anything that would come up. Well, I was shocked that a school board member, a minister, a parent and a teacher all came to me after the scholarship breakfast and thanking me for telling the kids what I did. I asked them what they were talking about and they said, “you are telling them what life is about.” I asked why they didn’t do that. They said they were afraid to. I didn’t know what they were afraid of and I investigated it. Because of the drop out rate in Chicago and DC at that time was so high, parents and administrators were telling their kids that if they stayed in high school, they wouldn’t have to do what they did. The administration would agree with this line of thinking and tell them that they would be paid more. So students were coming out – and this is still true today as I heard about this in Chicago, they’re telling and expecting students that come from their culinary programs to have managerial jobs and not entry-level jobs. Students come out saying that they’re not going to take minimum wage, don’t want to wash dishes or chop vegetables. They want to manage. If you’re not prepared to enter the industry, you’re not going to go anywhere. So that’s the essence of what we do. We work with the teachers to train them in the few skills necessary to get started. Where the school system wants them to teach A-Z, lobster, steak, fish, eggs, salad – everything. They only need to know how to chop, dice, slice, keep things clean and neat, be safe at the workplace, show up on time, want to work, want to learn and have basic knowledge of ingredients and equipment. We try to get the teachers focused on that. They have the students from 1 – 3 years so they can work on that. They can reinforce wearing your apron, watching your hands and other things that take time for them to learn.
We see them when they come to our competitions or for our job training for summer jobs, job shadows to expose them to the industry. We have a student that is already eager, interested and inquisitive. When they leave us and go into the industry, the industry is saying wow – send us more. When Marcus came in and I encouraged him to take on the Co-Chairmanship of the program of the organization. His view was to expand upon what I started and he wanted to reach and train more students as the industry is in need of this. That’s where we are now. We’re trying to figure out how to expand on what we already do and we do well.
AM: How many people are currently in this program?
RG: It depends on how you look at it. I look at it as we have 200 teachers, each teacher has 50 students. That’s 10,000 students. I think the organization uses the number of 17,000 which may be when we’re thinking of the upper level including the 4 years. Those are 10,000 students that the teachers have and the teachers range from poor to excellent so the effect that they have on their student varies. But they all have an effect on their students. Out of that, we see the students that have expressed an interest in knowing more beyond the classroom – shadows, summer training, internships, college advice or our competitions. You go from 10,000 down to a couple of thousand to a couple hundred that get scholarships. There are many hundreds that go into the industry for summer jobs. It’s on the level of interest, focus – but we have worked with over 300,000 students in the 30 years and probably have given $60 million dollars in scholarships and then an untold number of jobs! Then we follow those students if they stay in touch with us, if they have a problem and want to change jobs or they haven’t had a raise in 3 years – what do I do? They tell us if they want to go to Spain and learn something. All of those things, we have the ability to help them with.
AM: How do you assess which high schools you go into?
RG: Initially, I had 3 areas that I was interested in. NY, Chicago and San Francisco. I started in NY and then people heard about what we were doing. I was on NBC for the first time about our program and the next night, I got a call from Washington, DC from the head of Home Economics and they wanted the program. I asked them how many schools that they had and I was looking to go to a community with at least 14-15 schools. For the manufacturers to be able to give the equipment, one school wouldn’t be enough. I went to DC next and then I heard from a teacher in Arizona and another in Norfolk, VA who had been at a teacher’s conference and had heard about it. They wanted it. As long as the school number was sufficient, I went and taught the teachers, I brought the chefs in local areas in and we started the program. It was very easy within 5 years. I had 7 programs, but it was very hard to maintain and grow the program because when I put it all together it worked. To keep it going, I needed volunteers and eventually to keep it going, the volunteers needed to be paid and then we needed a staff and then needed an office. So, the numbers that we effect year after year didn’t change much, the scholarships grew – the degree that we worked with the students improved. The level of services that we gave them grew. Initially, I thought that if I gave a scholarship to a student to CIA would change their lives. In some cases it didn’t change it for the better. I took a student out of their community and threw them into a new community, they had no way to adjust, understand, they didn’t know how to get help with their schoolwork – they’re grades dropped and they lost their scholarship. I had to find ways to mitigate that. I had students going to community college before going to the CIA because their reading and math was at a level that they couldn’t do the work easily.
I’ve had people on campus where they were the only black student that walked onto the campus. So once I had a number of students that were on campus, I got them to form a club to greet the others to work with the campus. So C-CAP students got a name and they were proud to be C-CAP students. Finding what the problem is and finding a solution for it is how my mind worked. The program has grown organically because of that. I saw a problem, I would address it and try to solve it and by solving it, I was able to move people.
AM: So who are groups or services that you work or partner with frequently?
RG: There are a number of organizations that do similar work. We’re not actively working with them. I did work with the American Culinary Federation for a number of years in the beginning because their chefs and association needed credits for them to continue in that group. One of the ways that they were able to get that credit was to provide their time in their schools and I took advantage of that and their members loved it as they were able to be judges. The organization itself, I tried to work with and I became their School to Work Chairman – I wasn’t able to get them to move in the direction that I saw necessary. So I haven’t been active with the organization for 15 years. The National Restaurant Association also wanted to work with us years ago, but they wanted us to work for them. The partnership wasn’t in the way that they saw things. They saw it their way and wanted us to work with them. They did a lot of good, their programs both the ACF and the NRA affect schools and students, but I don’t see them working with the populations that we work with. Many of them saw how effective competitions were so they did it too. When you offer nationwide competitions and you have affluent schools and affluent students in those areas, they’re competing against our students from poor schools and poor backgrounds, our students don’t make it to the top. In our competitions, our students make it to the top and beyond. We can focus on a certain population to what I think is doing important work and I don’t concern myself with the whole country, where they do.
AM: It’s an interesting point about how C-CAP focuses on the skills needed and that you serve a specific community in order to have them excel in the culinary industry. When we were at your 30th Anniversary Benefit, it was a pleasure to see C-CAP students working side by side with some of the most esteemed chefs who own their restaurants as well as being food TV personalities. Seeing the pride and how inspired they were was amazing. It had to be a boost to their confidence to see people enjoying their food and being in that environment. That’s a resume builder.
RG: Yes, I learned very early when I was teaching. The importance of teaching is to empower others. I found ways to empower housewives so that they could talk to their butcher and all of a sudden relationships were being built! They would come to me and say, “oh Mr. Grausman, what you told me about that leg of lamb – I went to my butcher and told him and he looks at me like I am a professional!” I told them just a few words and it made all the difference! That’s the same thing that I did at C-CAP. By teaching the students certain techniques, that when a professional chef saw them accomplish those things, they were impressed at their capability.
One example at a competition was that I had the Executive Chef of the Four Seasons Hotel in NY as a judge and she came to me and said, “Richard, that young man is really great! Do you think that I can have him work for me?” I told her to give me her card and we gave him a scholarship to go to the French Culinary and she hired him. He would call me everyday and say, “Mr. Grausman, I have to make a salad today and I don’t know how to do it.” I told him that in my book, there are 3 great salads and to make one of those. This went on for months and then the chef called me up and said that she had to let him go. Since they had a union, other people were complaining that he wasn’t doing what everyone else was and that was because when I knew Damien in highs school, he was taking care of 2 younger siblings and one parent had died and one was ill. He was working at Kentucky Fried Chicken closing it at 2am and mopping the floors and his teacher had taught him the skills that were involved in our competitions and he was spectacular at it. That’s why the chef wanted him and I empowered our students to impress these chefs to get into the kitchens with the exception of him because of the unions.
Every kitchen that our kids went into even though they weren’t up to the standards that the chefs thought they were after seeing them. They were capable of learning and being trained. I got them into the kitchen. Those were the little secrets that I used to focus on because you want teachers to be able to effectively teach their students these skills. You can’t ask them to do more than what is realistically achievable and that is what is the problem with our education today.
They set goals and standards that aren’t achievable because what happened before they got into the 9th, 10th and 11th grade wasn’t achieved. So, if you are reading at a 3rd grade level in the 9th grade and you’re supposed to be reading at a 10th grade by the time you’re out – kids drop out because they can’t do it.
AM: It becomes frustrating!
RG: Exactly, unless you go back down, and solve those problems at the time, you’re not going to reach them. The first year that I was doing this, I was asked to be on a council as an advisor for the Board of Ed and I ran into a situation where a student in their junior year was given a scholarship to the Natural Gourmet School here in NY. I followed up in the summer and asked how he was doing. I was told, “Richard it was very strange. In the first class, he was fantastic. I had him come up because his knife skills were so good that I had him demonstrate for the rest of the class. But then he didn’t show up the next day.” I asked what she said to the rest of the class when she let them go. She explained that she had asked them to read chapters 1-5 and that they would work on it the next day. I called his high school teacher and asked why she thought that the student didn’t show and relayed what happen at the NGS and she said, “oh that’s it. He doesn’t read.” A junior in high school doesn’t read. I wanted to know how he was able to be a junior unable to read. His teacher explained that he was able to maneuver around reading by opting out. So as I sat on this council, I asked how they could allow a student to get that far and not read. They explained that I didn’t understand how they have kids attending the schools who have various language problems and they have to move them on. I believe that after 3rd grade, if they don’t read, then before they move on you have to make sure that they do. Those on the council said that that is tough because you have to keep them with their age group and they felt that because they have to teach them math and history, it was better to continue with them moving on from grade to grade. But the answer is if they can’t read you need to keep them reading, reading, reading because they can’t learn anything regardless of the subject. I don’t know what the situation is like today – if they’re still dropping out because they can’t read. But this was back in 1990 and to me, that’s the major problem and you solve it. How do you solve it? You find all different ways that you can teach them – there’s Sesame Street – education is something that I am very interested and passionate about. I am frustrated because I don’t often see the imagination and creativity in solving problems. They identify problems and identify solutions but when those solutions don’t work, they will find another solution – find out the root of the problem and why those solutions don’t work.
Hopefully, one of the reasons why I established competitions was that teachers weren’t teaching the skills necessary to get the jobs. The curriculum was so vast, they couldn’t repeat something. You can’t learn knife skills without repeating. You can’t learn how to make a sauce properly without repeating it. There are certain things that you need in cooking competitions. Teachers that go through our competitions will tell me, “Richard, thank you so much. I never thought that I could get one of my kids a scholarship to Johnson and Wales and you gave me the other opportunity – but it was hard. I had to work with them after school." I asked why they didn’t work with them during class, and why don’t you work with all of your students and not just 1 or 2 of them? They explained that they couldn’t give knives to some of the students or that they weren’t interested. So they take the ones that are and train them. For years, I have worked on ways to get teachers to be able to focus on hard skills and soft skills. The only way that I could get them to do it is through the competitions. I have now been working on something that I called, C-CAP Approved. It’s an assessment, skills that I first gave to the teachers that they should work on. I have found that the teachers would like to do that, but the administration won’t let them. So we’re working on NY now and we’ve evaluated their benchmarks and in doing that, we cut down the things that students need to learn. Now they want us to do an assessment test and if that goes through, we’ll have the piece that I’ve been visualizing for 15 years which will be mandated to the teachers as what has to be taught. These few skills that will be meaningful to the industry. If I can pull that in NY, I can roll that out. When I look at the students that are in those classrooms now, if the teachers said we’re all chopping and who will be the fastest and to develop a bit of the sport of it by getting them excited to perfect their knife skills. Americans in today’s youth, if they don’t get it right away, they drop it. If you come to a competition, we do a dish that has turned potatoes. Chefs would ask me why I would teach it because they don’t do that anymore and if they do, they get them from Mexico. I said it was there because the average teenager will try to do something and then quit. But if they stick with it long enough to turn a potato, there is nothing that you can give them that will take more time and patience so I’m not afraid of them quitting on you. They will work. It’s a vehicle to achieve a certain result. It’s to teach repetition and willingness to do something. I have been using the same recipes for competition for a while. We changed from salmon and beurre blanc to poached chicken to a sautéed chicken that we use now. The dessert was always crepes pastry cream and chocolate sauce – it still is. The teachers will say, “Oh Richard, can’t we change the competition recipes. We’re so sick of it.” I tell them that you can’t get sick of it because the students can’t get sick of it. If they’re a chef in a restaurant and they’re making this chicken dish on their menu, It has to be made good or better each time that they make it. They can’t get tired of making it and they have to find something in it that drives them on.
When all of your students are making the chicken perfectly or the crepes perfectly, I will consider changing it. Some years the teachers focus on the crepes and they come out thin and beautiful and I’ll begin to think about changing it and then the next year, they’re coming out thick. The chefs that come to judge they see the techniques that the students have to do to create these dishes and they appreciate it. They say, “you’re old-time but it’s good because they are learning their basics.” In time, I won’t be here and somebody else will come and the skills may change because the industry is changing all the time. There may be skills that we should be teaching for those that are going into Fast Casual to other ends of the business. I want to know what those are and if they are teachable at the high school level then we should do that. Basically, what we’re doing is teaching discipline, attention, focus, sanitation safety and you can’t teach this overnight.
AM: It has to be a habit and routine.
RG: Exactly! Knock on wood, we've been lucky and our kids who have those basics and put them in the hands of a good chef who is interested in mentoring, they go from dishwasher to sous chef very quickly. Some chefs just told me that they have some of our kids and one of them is the youngest female sous chef and their corporation. They learn quickly and they’re not interested in looking at their watch. Even when they’re leaving, they’re asking if there is anything that they can do as they’re eager. That attitude and interest is golden.
AM: Clearly, you have been a mentor to a number of chefs, who are 3 people that you feel were your mentors that have shaped you?
RG: Well, I think of 2 or 3 people that come to mind and there are a lot of chefs that I respect in this industry. But Jacques Pépin when I was a teacher, he was a teacher also who taught all over the country. We would teach in the same cities, but never met each other until 10 years later. When I got to see him work and saw his books, he is one of the finest teachers that I have ever met. His ability to make things look easy is something that I use and learn to pass onto my students.
Daniel Boulud is a chef that is very dedicated to French cooking but he has adapted techniques to American tastes but has kept a level of excellence that in my mind is very important. He is a wonderful mentor. What he has done with Ment’or a non profit organization of chefs to help younger chefs – I commend him immensely on that. We have worked with him and Ment’or on a number of their projects and many of our students have gotten scholarships.
Marcus – when I first met Marcus, I saw a potential as a role model for many of our students mainly because he is African Swedish, but he has the ability to be a mentor to a number of people. He has a personality and way to inspire young people. I am hopeful that as he gets more time to focus on this that that will translate immensely.
I am on Facebook until 2 o’clock at night and my wife gets upset and will ask if I’m still on it. I let her know that I am talking to a student that I haven’t spoken to in 20 years. I have a relationship where they talk to me as an equal. I sort of try to advise them on a level that is meaningful to them and they open up to me. I am white and they may be black or Hispanic and I know what they have gone through because I read their essays and I hear about the difficult childhood that they have had and the way that they have been mistreated in their lives. I understand what they have gone through but I can’t understand exactly what they have gone through. I can picture it, I can see it many many times in many ways. I don’t know if I could have gone through what they went through. For them it was life, they survived life and when I have been able to open the door, make an introduction or point them in the right direction – it has been life-changing to them and easy for me. They have gone through the hard things and I am using things that are easy for me to do for them and it changes lives. That’s a great combination. When I thought that there was nothing else that I could do in life but to teach and get enjoyment there, what I have been doing for the last 30 years has been life-changing and is really powerful. I wish more people who get wealthy and retire would not retire from life but would use their expertise to find a way to give back. At all levels – banking, stocks, football – mentorship can change lives and if you have gone through it yourself, you have a lot to give and it’s not hard for you to do. You’re an expert at it. It’s hard to get people to that point sometimes.
I was fortunate to win the President’s Service Award and I met a lot of people and I saw a lot of people who aren’t doing much with their expertise and their money besides playing golf and that’s a shame. The gratification that one gets is better to help then to take. It’s a simple truth. But unless you do it, you won’t know.
PHOTOGRAPHY CREDITS
IG @RGrausman
Read the March Issue of Athleisure Mag and read Fueling the Culinary Arts with Richard Grausman in mag.
On today's episode of Athleisure Kitchen, we sit down with Richard Grausman, founder of C-CAP - Careers through Culinary Arts Program which trains students to have careers in the culinary industry. We talk about how he trained at the Le Cordon Bleu, how he trained others to become proficient in cooking which ultimately led to his focus on hands on education. We also talk about how the organization that he founded just celebrated their 30th Anniversary as well as how people such as Chef Marcus Samuelsson are committed to the growth of this institution.
When we launched #TRIBEGOALS, we focused on those who we know are trailblazers and changemakers. They shared how they have been inspired in their fields, the thought process behind creativity and how they have been building their community. In addition they walked us through memorable moments with their stories in the Industry and lifestyle leadership.
Our first season included podcast episodes with the NBA's 5 X All Star 76ers Al Horford and 4 X NBA Champion John Salley. We enjoyed our interview with the undefeated boxer Laila Ali. We talked with notable fitness personalities which included Denise Austin and Ron Boss. We also talked to Lala Anthony who was in STARZ Network's Power and FOX's Beverly Hills 90210. Our season included 14 episodes of those who made their mark in their respective industries and gave us nuggets of wisdom to empower us in our personal ambitions.
We will continue this focus on our 2nd season as our guests share what fuels their tribes, passions and members. We can't wait to share stories from Jamie Gray Hyder of NBC's Law & Order: SVU as well as our 51st cover girl. She will kick off the second season and take us into the squad room that has run for 21 seasons as the longest running drama which was recently renewed for an additional 3 season. We will also chat with the founder of Y7, Sarah Levey. We also have an interview with The People’s Court Judge Marilyn Milian. We have a number of exciting guests and can't wait to continue bringing #TRIBEGOALS to you.
Athleisure Mag has been a fan of the lifestyle brand, Alo Yoga for a number of years. It's a brand that truly focuses on clothing and accessories that allow you to flow through your workout. We also love that you can go to their stores to workout as well. When you're unable to go to their stores, you can access Alo Moves via their phone, tablet and web! They have thousands of videos, workshop-level yoga, series and singles classes.
Classes are taught by some of the world's most exceptional teachers. Classes include power yoga, handstands, workshops, meditation and so much more. Each day, additional classes are added to increase your range, interests and perfect alignment.
This video platform is available for $20/month and you can enjoy free classes for 2 weeks to transform your mind, body and spirit in order to reach your personal goals.
ALO MOVES
IG @alomoves
Read the March Issue of Athleisure Mag and see Athleisure List | Alo Moves in mag.
On today's episode of Athleisure Kitchen, we sit down with Athleisure Mag's Dec cover, Cat Cora, the first female Iron Chef, Restaurateur and TV Personality. We talked about Cat's phenomenal career, great advice that she received from her mentor, Julia Child, how she goes about deciding on what her next projects will be, her wife Nicole and family life, and of course, she gives us the scoop on some of her favorite dishes from her restaurants. This episode as well as our photoshoot for the 48th issue of Athleisure Mag took place at 498 West End Ave #12A, via our friends at the Louise Phillips Forbes Halstead team.
You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural.
Read the latest issue of Athleisure Mag.
On today's episode of Athleisure Kitchen, we head to one of our favorite whiskey destinations, The Flatiron Room. We sat down with its owner, Tommy Tardie to find out what drove him to opening this restaurant and whiskey enthusiast venue, what they are up to this holiday season and how they continue to satiate their guests' tastes with their whiskey curation. In addition, we talk with Darron Foy, head bartender to find out some tricks that we can use when making our next drinks and how he stays inspired in this fast-paced industry. This episode was recorded in the Flatiron Room in the Flatiron District of New York. You can also read this interview in the Dec Issue #48 of Athleisure Mag.
You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural.
Read the latest issue of Athleisure Mag.
THE CIRCLE
Netflix
Season 1
We enjoyed bingeing Season 1 of The Circle on Netflix which looks at the power of social media, perceptions and who we are in this game. We are introduced to contestants who live in a building who never meet each other face to face. Each player has access to a closed internet where they are able to interact with one another, create a profile and play a series of games to win the opportunity to vote others out of the house. In addition to being able to share information as a group, they can interact privately one on one as well as in groups.
As members are voted out, new people move into the house and work to integrate into the social group that has already been established. As each person leaves, they are able to meet an individual of their choosing as well as to share their final thoughts through a video. Much like Big Brother, we're able to see each contestant to get to know more about them whether they are being themselves or impersonating someone else. By the end of the show we get to know a lot about the contestants.
WE CRASHED
Wondery
Spotify
Coworking spaces have become a mainstay in our day to day lives whether you work from there, attend events or have meetings there. Although there are a number of options, We Work has been at the forefront of this movement. For those that are fans of Wondery's Business Wars and Business Wars Daily, they have created a mini series known as We Crashed which follows the rise and fall of this popular coworking community space.
This podcast series looks at the genesis of the company, how they trailblazed in the industry, its corporate culture and how mismanagement initiated its decline.
DISORGANIZED CRIME SMUGGLER'S DAUGHTER
iHeartRadio
If you ever wondered about what it was like for weed smugglers in the 60's to conduct their business, how they moved product across the nation as well as flying it in and out overseas, Disorganized Crime Smuggler's Daughter shares this throughout its podcast episodes. We are introduced to Rainbow Vallentine, the daughter of smugglers. We learn about her life, how she was unaware of her parent's activities until later in life and how her mother and father got into this industry.
The podcast talks about how the industry was furthered, the role of music in growing their clients, the criminalization of the industry and more. In each episode we see how this community came together to increase their business as well as the risks that they took on.
The listener also realizes that as the decades continued on, a business that was run by a trusted network began to change with new players such as the mafia and other organizations that began changing the rules and ethics of the honor code system that had been established.
We hear the first hand account of the high and lows that Rainbow Valentine's parents navigated as they took care of their familes, their disorganized crime network and the point that they finally left the business after a series of complications that took place. They also look at how new laws are alleviating issues that have existed in the US that allow people to obtain their products legally without the pitfalls that were common place years ago.
Read the Jan Issue of Athleisure Mag and see Bingely Streaming in mag.
Netflix Original Series
Season 2 Premiers 12.26.19
Like many, we became fans of the stalker/ thriller YOU which began on Lifetime for its first season and starting on Dec 26th will continue as a Netflix Original Series. If you've yet to see the first season or need a quick refresh - we've got you. We meet Joe Goldberg (Gossip Girl's Penn Badgley), an owner of a bookstore in NYC who falls in love with a customer Guinevere Beck, (Elizabeth Lail) who becomes his girlfriend. We begin to see his increased stalking behavior as well as a number of things about his life to show that this is not his first time dancing with a deadly obsession. We also see how he interacts with her friends such as his relationship with Peach Salinger (Shay Mitchell).
We end the season realizing that his ex girlfriend Candace is alive and that he will be starting over in LA. We can't wait to do a proper binge of the second season during the holiday!
Wondery
Spotify
We love when we listen to one show and we're given a heads up about another. As we transitioned from Thanksgiving to Christmas, we found out about Wondery's scripted show, Blood Ties a True Crime podcast where we meet Eleonore and Michael Richland (played by Gillian Jacobs and Josh Gad) as they find out that they have just lost their parents while they were on the way to seeing them for a visit.
The death of their parents is amplified when they realize that their world is forever changed and that the secrets of their successful father will not only come to light but ruin his legacy. As a renowned cardiologist and health care magnate whose sun is also a doctor, there is much at stake as they learn more about his life.
Bachelor Nation | Wondery
Spotify
Readers know that each season we enjoy tweeting along with you and giving our theories of who is going to Hometowns and who will be the winner of the next Bachelor/Bachelorette. Starting Jan 6th, ABC's The Bachelor is back with Peter Weber. This month, they have released this season's contestants so we can hit the ground running on this successful franchise.
This year, we're making sure that we listen to Bachelor Happy Hour, a podcast with Bachelor Nation and Wondery. Each week The Bachelorette's Rachel Lindsay (who is also host of MTV's Ghosted) gives insight onto what's happening in the house.
If you have yet to listen to the show or missed the latest episode, Rachel sat down with Becca (The Bachelorette) to talk about their first thoughts on the contestants that are entering The Bachelor. They also shared who they thought would have a good run in the house, who may not be there too long, Hometown selections and who will win ultimately. They also wondered about whether last season's The Bachelorette Hannah Brown, will come back to the house as well!
This is a great show to enjoy while you wait for new episodes of The Bachelor and to see who Rachel will have on as a guest as the season continues!
Read the Dec Issue of Athleisure Mag and see Bingely Streaming in mag.
THE OFFICIAL WATCHMEN PODCAST
HBO
Spotify
The last HBO podcast we enjoyed listening to was Chernobyl and for avid viewers of WATCHMEN, HBO has brought back the companion podcast which brings back the host, Craig Mazin. This show also has insights by Co-Creator, Writer and Executive Producer, Damon Lindelof. Together, they share and provide behind the scenes information on the 9 episodes of this season. New shows drop after the 3rd, 6th and 9th episodes.
Each episode talks about what we're watching, how things are unfolding, ties back into elements from WATCHMEN the movie as well as thoughts about why the characters interact with one another the way that they do. It also presents information on Damon's approach to how he works on programs from LOST to the importance of him taking on a number of issues and where he found the inspiration to do so.
TOM CLANCY'S
JACK RYAN
Amazon Originals Amazon Prime
Season 2 of Tom Clancy's Jack Ryan is back for more episodes of espionage and saving the world. We head into season 2 where he's tracking a possible shipment of illegal arms in the Venezuelan jungle. We reconnect with CIA Officer Jack Ryan to South America where he investigates what took place. His interest threatens to uncover an expansive conspiracy which brings him and additional operatives on a mission across the globe.
THE IRISHMAN
Netflix
If you didn't head to the theaters when The Irishman came out, on Nov 27th, this movie comes to Netflix and takes us through the memoirs of Frank Sheeran, a truck driver became a hitman who gets involved with mobster Russell Bufalino. Martin Scorsese's film shares Frank's story that involves secrets he kept as a loyal member of the Bufalino crime family which included his time working with Teamster Jimmy Hoffa.
In addition, a number of noted actors from Al Pacino, Robert DeNiro, Joe Pesci (who came out of unofficial retirement to be in this film), Ray Romano, Bobby Cannavale and more.
Read the Nov Issue of Athleisue Mag and see Bingely Streaming in mag.
BREAKDOWN
Atlantic Journal Constitution
Spotify
This true crime podcast hails from the largest newsroom in the southeast for hard hitting investigative reporting. We started bingeing this podcast during NYFW to catch up on the previous 6 seasons in order to get ready for the current season! This season, Bill Rankin and Christian Boone takes us through the examination of a deadly police shooting of Afghanistan war veteran Anthony Hill. We learn that he was naked and unarmed when he was gunned down in March 2015. Anthony struggled with bipolar disorder and was offered medication. Office Chip Olsen was not aware of the 26 year old's issues when he responded to a 911 call about a nude man found in his metro Atlanta apartment complex in the middle of the afternoon. The term breakdown refers to the breakdown of the story and the systems.
THE KING
Netflix Originals
Limited Theatrical Release in Oct + Netflix Nov 1st
This movie which is available on Netflix Originals as well as played at a number of movie theaters reimagines Shakespeare's Henriad plays (this spans his plays: Richard II to Henry IV, Parts 1 and II, and Henry V). We are introduced to young Prince Hal from days spent drinking and gambling to his ascent to the throne of the King of England. From this throne, he has to navigate politics, betrayal, war and results of the chaos that his father created. We get a bird's eye view of what takes place inside and outside of his castle walls.
SLOW BURN: TUPAC SHAKUR AND NOTORIOUS B.I.G.
SLATE
Apple Podcast
Unlike the first two seasons of SLATE's Slow Burn (Season 1 - Watergate and Season 2 - The Impeachment of Bill Clinton), we are taken into Tupac Shakur and Notorious B.I.G.'s careers, friendship, East Coast/West feud and the legacy of their labels' - Bad Boy and Death Row Records.
Host and journalist Joel Anderson utilizes a fresh perspective on the story with details that may have gone unnoticed - even to his surprise. A number of people who were at key events of this story from law enforcement, recording artists and more speak with him about their thoughts on what transpired as well as to take us into this story.
Read the latest Oct Issue of Athleisure Mag and see Bingely Streaming in mag.
BETWEEN TWO FERNS: THE MOVIE
Netflix brings back the popular web series with Zach Galifianakis who showcases how he is the worst celebrity interviewer ever! The movie is filled with deadpan insults and plenty of pained expressions between the interviewer and the interviewee. Within the movie, he plays an altered version of himself and is tasked by Will Ferrell (who plays a cartoony villain of himself) to conduct 10 interviews in a span of 2 weeks in order for him to get a real network talk show that he really wants.
Throughout the movie, you're treated to a number of star-studded interviews (Keanu Reeves, David Letterman, Brie Larson, etc.) that all end horribly.
Ultimately, viewers will enjoy seeing their favorite celebs allowing themselves to be subjected to Zach's antics as well as trying to keep a straight face through it all.
THE MISSING CRYPTOQUEEN
BBC Sounds
This BBC Sounds podcast investigates the details of missing cryptocurrency OneCoin founder, Dr. Ruja Ignatov in 2017 who promised to change money forever. Host, Jamie Bartlett walks us through the finding of this case that includes: data leaked to the BBC found that the scam was worth between £3.6 - £4bn worldwide, and shows for the first time the scale in the UK. At least £26m was invested from the UK over one six-month window in 2016 - and maybe as high as £90-97m between 2014 - 2017 and over 175 countries had victims in the largest crypto-scam of all time that is still running to date.
Within 2 years of launching the company, they claimed to have over 3.5 million members with hundreds of thousands of investors and offices that opened in major cities around the world with events, she seemed unstoppable; however, rumors were swirling about the legitimacy of the currency and thus digging into the scheme that ended with Dr. Ruja vanishing.
BUNGALOW SK
As you know, Athleisure Media is comprised of Athleisure Mag as well as our podcast network, Athleisure Studio.
These days, your calendar is supercharged and you find yourself having to pencil in when you need to breathe! As we're always moving and grooving between our offices, home, studio and out, we could all take some moments to spend time and hear from our faves in pop culture on what they're up to and how they keep it together as well. In Bungalow SK, you'll hear from your favorite celebrities and get the inside scoop on what they are working on.
Read the Sept Issue of Athleisure Mag and see Bingely Streaming in mag.
OTHERHOOD
Netflix Originals
When mothers realize that their kids are not responding to them, they take their issue of being empty-nesters and head to NYC for surprise visits. The three mothers who have been friends for decades juggle a bit of mother's guilt on their kids as well as navigating their new state in life. With their sons living their own lives, they find that they see one another less and less - they want to re-establish their connections with one another beyond Mother's Day brunches.
Throughout the movie, we watch them individually work on being noticed in front of their children. But it's also fun to see how they come together to update one another on their progress with their kids as well as how they are supporting one another as they continue to come to terms with the dynamics of their life. These suburban moms also take in a number of touristy as well as typical activities that New Yorkers do each day.
1619
New York Times Audio Series
Apple Podcast
This riveting podcast created by the New York Times and hosted by Nikole Hannah-Jones, focuses on August 1619. This pivotal period in our nation's history, centers on a ship that carried enslaved Africans 400 years ago that arrived to the British Colony of Virginia. Fundamentally, their arrival would mark centuries of slavery. Listeners are taken through their experience and learn the steps that took place that encouraged this environment to become the natural state of affairs.
This podcast also looks at the long shadow it cast in terms of its commodification, the creation of a long battle for freedom, tracing racism to Jim Crow era, electoral politics, prison industrial complex, sugar within African Americans' diets, and more that slavery created by instituting the practice. This story is told through essays, interactive content and looks at, "the consequences of slavery and the contributions of black Americans at the very center of the story of we tell ourselves about who we are.”
FREE MEEK
Amazon Originals
This 5 episode docuseries showcases a decade long legal battle that Meek Mill has been battling. This series starts with Meek at the top of his career as a chart-topping rapper who would transition to being sentenced by Judge Genece Brinkley, to prison for 2-4 years for popping wheelies.
When the ruling dropped, #FreeMeek dominated Twitter feeds and the movement spread to fans and many from his label mate Rick Ross to even his nemises, Drake - stood in solidarity to voice their support for him. The series documents his career, legal woes to being a Co-Founder and partner of REFORM Alliance, a criminal justice reform that was founded by the likes of billionaires and business men Jay-Z and Michael Rubin.
Read the August issue of Athleisure Mag and see Bingely Streaming in mag.
1865
Wondery
Spotify
This Wondery podcast takes its listeners to the moment that President Abraham Lincoln was assassinated. We are immediately introduced to a cast of characters that are left to grapple with a coup that threatened to shake up the bureaucratic system of power. Secretary of War, Edwin Stanton takes the task of ensuring that those who are meant to run the country stay in play while also ensuring that the line of succession remains intact with Vice President Andrew Johnson becoming President. While maintaining order, he also has to make various concessions as a means to maintain order which includes putting some of his beliefs on the shelf while navigating the interests of the country.
Bending to Southern interests, attempting to greenlight initiatives that involve reconstruction for newly freed slaves, as well as finding John Wilkes Booth, and additional mysteries that surround this actor turned conspirator envelop every part of Stanton's decision making and progress of the US. With all of these issues, 1865 shows how Stanton will betray his friends, his integrity and the very constitution that he is trying to protect under the veil of maintaining justice for the country.
CULPABLE
Tenderfoot TV + Black Mountain Media
Apple Podcast
For fans of To Live & Die in La and Up and Vanished comes a new True Crime story, Culpable. This podcast's focus is on those cases that have yet to be settled and what justice has not been served. We are taken to Mississippi to find out about what has been deemed a suicide by Christian Andreacchio on Feb. 26, 2014. He was found in his bathroom of his apartment with a single gunshot wound to the head. But there is evidence that shows that not only was this a homicide, but a premeditated murder. Host Dennis Cooper investigates this story and probes those who knew him and were with him in his last hours to find out what truly happened in order for his grieving family to finally put the issues revolving around his death to rest.
DESIGNATED SURVIVOR
Netflix Originals
With 2 seasons on ABC, Designated Survivor was saved by coming to Netflix with episodes being released weekly!
The story of lower-level cabinet member, Tom Kirkman who through succession is elevated to President of the United States continues as he continues to ensure that the country stays together. As designated survivor, he continues to navigates threats that are made to the country by those outside of it and even those he works with on his staff. In each episode fans watch as he maintains the balance of continuing to grow within his position while supplying humanity to address the issues that he and the country face each day.
Read the June Issue of Athleisure Mag and see Bingely Streaming in mag.
