ROCKSTAR ENERGY OPEN 2025

We’re looking forward to the Rockstar Energy Open at the Breckenridge Ski Resort that takes place from Dec 19-21st in Breckenridge, Colorado. This 3 day festival is free and open to the public and showcases world-class snowboarding competitions, live music, art, installations and an interactive fan village with Breck’s 5 iconic peaks in the background. You’ll enjoy elite pros as well as rising stars!

The inaugural snowboarding edition of the Rockstar Energy Open will include both men’s and women’s divisions and spotlight a star-studded roster of Rockstar Energy athletes, including Olympic gold medalist Red Gerard, Colorado native Nik Baden, and fan-favorite Iris Pham.

The Rockstar Energy Open will also debut a new world-class rider-designed course created in partnership with Snow Park Technologies and the Breck Terrain Park Crew. The competition venue will feature a unique muli-terrain setup unlike traditional slopestyle, halfpipe or big air formats. 

Read the latest issue of Athleisure Mag.

FOOD NETWORK NYCWFF 2025

For a 3rd year, we’re covering the Food Network NYC Wine Food Festival presented by Invesco QQQ. This year’s culinary event took place at The Seaport featuring tastings, dinners, and education from Oct 15th - Oct 19th. As we have done in the past years of coverage, we cover the events, interview those who hosted events as well as culinary participants, and adjacent activities, restaurants and our partnering hotel that hosted us this year to add in the perfect Staycation to bring it all together. Each season, the coverage gets larger and we know that you’ll enjoy getting a bird’s eye view on what takes place as you begin to think about planning for next year’s event!

On the first day of the NYCWFF we made our way downtown to The Wall Street Hotel, which is where the culinary talent stays due to its proximity to The Seaport. We picked up our press passes and tickets so that we could attend all of the events we were scheduled for as our first was later on that night.

We then navigated to the CODA Williamsburg Hotel who hosted us for 5 nights. Make sure to read the in depth interview that we had with this hotel following our NYCWFF interviews and coverage.

A TASTE OF THE TIN BUILDING: A PARTY HOSTED BY JEAN-GEORGES VONGERICHTEN + GREGORY GOURDET

The Tin Building is a Food Hall that we have always enjoyed attending a number of editor events as well as to swing by when we are downtown. On this night, A Taste of the Tin Building: A Party Hosted by Jean-Georges Vongrenichten + Gregory Gourdet took place on both floors for an epic night of bites and sips.

Our first interview was with one of the night’s hosts, 3X James Beard Award Winning Chef Gregory Gourdet who is known for Kann in Portland, Oregon as well as being the Culinary Director of Printemps New York which has 5 dining options including: Maison Passrelle (fine dining), Cafe Jalu (all-day cafe), Salon Vert (raw bar), Red Room Bar (cocktail lounge), and Champagne Bar (a bar). We were first introduced to him on BRAVO’s Top Chef: Boston S12 where he was a runner up and Top Chef: All-Stars LA S17 where he was a finalist. You can also see him during various episodes with Top Chef: Dish with Kish.

ATHLEISURE MAG: We have enjoyed seeing you since you first appeared on Top Chef and have loved your storytelling around food and how you shared yourself with us, so it is an honor to meet to you!

CHEF GREGORY GOURDET: Thank you! It’s so nice to meet you too!

AM: When did you realize that you wanted to be a chef?

CHEF GG: I was cooking for myself for the first time to feed myself in college! I went to college in Montana. It was, like the first time I had to feed myself!

AM: Right.

CHEF GG: I just kind of like had a knack for it I think. My friends told me I was good at it. I would do a lot of potlucks and dinner parties, and it was just like, really, really fun, and I had really been struggling with finding what I really wanted to do in college anyway. I mean, back then, I didn’t even know where culinary school was. So, my first job was washing dishes and the chef suggested that I should go to culinary school and I literally went there! This was in 1990’s before any Food Network or what we knew like what a chef was.

AM: Exactly!

What led you to say that you wanted to do Top Chef? I mean, that is such a competition.

CHEF GG: Yeah, I mean, honestly, I’ve had friends who’ve been on Top Chef since S1. Actually, very funny, my friend, Lee Anne Wong (Top Chef: San Francisco S1, Top Chef: Colorado S15, Top Chef: All-Stars LA S17), was on S1. She worked at 66, which was a restaurant that was owned by Jean-Georges which is where I worked at! So this is a very full circle moment! I always grew up with Top Chef. I grew up as someone who was in my career and Top Chef was always an option, and I actually auditioned twice and finally by the third time, I got cast.

AM: I mean, your season was amazing. I love how you brought your point of view with the food. Why was it so important to present Haitian cuisine?

CHEF GG: Yeah, I mean, I think the thing about Top Chef, and what makes you really good at it, is when you know your food, you know? I think a lot of us, we worked in whatever space, fine dining, and it’s a different culture, and we’re just trying to learn. For so long, French fine dining was really the foundation of so much!

AM: Absolutely.

CHEF GG: You know, it’s like, when you’re on that show and you’re asked to push yourself – you’re trying to find out who you are.

AM: Right.

CHEF GG: As a chef, the best way to express yourself is through your food. So you start to find out what your food is, and you know you, you’re triggered on memory and taste, and things that you’re comfortable cooking.

AM: We’re here tonight, at the Food Network NYCWFF. Why did you want to be part part of this?

CHEF GG: Well, JG asked me.

AM: I mean, say no more!

CHEF GG: He’s my mentor and I’ll do anything for him.

AM: Exactly!

CHEF GG: I worked for him for a really long time for the formative years of my career! We’re still extremely close. He still influences a lot of my cooking, from seasonality to using lux ingredients, to him introducing me to so many spices! I consider myself a global chef today, and it’s a lot of the things that he taught me when I was a young cook.

AM: Thank you Chef for taking the time! We have been a fan for years and we always love seeing when you and Chef Kristen Kish (Top Chef: Seattle S10 winner, Top Chef: Wisconsin + Milwaukee S21 Host, Top Chef: Destination Canada S22 Host, and upcoming Top Chef: Charlotte, North + Greenville, South Carolina S23 Host, Athleisure Mag MAR ISSUE #99 2024 cover star) are together!

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@tinbuilding

@theseaportnyc

@gg30000

ASIAN NIGHT MARKET HOSTED BY PADMA LAKSHMI + JEAN-GEORGES VONGERICHTEN | CHEF JEAN-GEOGES VONGERICHTEN

For our 2nd night, we made our way to the Asian Night Market Hosted by Padma Lakshmi + Jean-Georges Vongerichten at The Seaport for Asian street food, as well as to interview Chef JG himself, who was also the host for this event. We have had the pleasure of eating at a number of JG restaurants over the years including Spice Market which was a place we enjoyed everytime we were in the Meat Packing District, abc Kitchen, abcV, and more. After all of the many meals we have had there, we were excited to talk with him about how he got into the industry, his restaurants and why he enjoys being part of the NYCWFF.

ATHLEISURE MAG: It’s such a pleasure to chat with you as there is so much going on! We have been fans of your restaurants for years.

When did you realize you wanted to be a chef?

CHEF JEAN GEORGES VONGERICHTEN: Oh, my God, before you were born! It was in 1973, I was 16 years old. I was terrible in school - almost a dropout – I felt bad! I was bad in school, but my parents took me to a 3-Michelin star restaurant for my 16th birthday. It was just my parents and I, we never went to restaurants. At that time it was too big for kids, it was a time where people still had their grandparents and uncles living under one roof! It was 3 generations living under one roof, that doesn’t really exist anymore!

AM: Right –

CHEF JGV: So, they took me to the restaurant. I couldn’t believe how people were out there eating at this restaurant! For me, you ate at home, the pot was on the table, and you serve yourself! Seeing everything that I saw at that restaurant changed me and I enjoyed everything! When we finished our meal, the chef came to our table and he asked how everything was and my parents let him know that if he needed anything, whether it was to wash dishes or to peel potatoes, I was his man because they saw that I had shown an interest in this.

AM: Wow!

CHEF JGV: The chef let us know that they were in fact looking for an apprentice. So that’s how I started and I never washed dishes! I started in pastries and you had to weigh everything so I started in pastries for 6 months and then I continued on with my apprenticeship, but that day, I tell you, my eyes lit up at that meal!

AM: You knew it was for you!

CHEF JGV: I knew that this was delicious and it was everything that I was looking for. Everything you touched just made you feel it and I knew I could do it! I found my calling!

AM: Did you ever think that you would have the portfolio of restaurants that you have now?

CHEF JGV: Oh no! For me at that time, it was about getting out of the house, having a job, and being able to start my life and that was it!

AM: We have enjoyed eating at a number of your restaurants as it is always an experience! What do you look for when it comes to opening another restaurant – do you have a series of criteria that you’re looking for?

CHEF JGV: I mean, here in the city, I want to cover every zip code!

AM: Ok, fair, there are a few you have yet to tackle!

CHEF JGV: When I opened my first restaurant in 1991, JoJo, it’s on 64th and Lexington and it still exists. I love cooking for the neighborhood and tourists that are passing by and it’s in a Brownstone and it’s so cute! This was before social media and cell phones. People heard about it via word of mouth and they came, this was in ’91. So having people come and talking about it was great!

Then I opened Vong, then there was Jean-Georges, and then The Mercer Kitchen which is downtown and so on and so forth. I love downtown, I live in the West Village.

Then internationally, I like to go to a city where I’m going to see something so that means – Tokyo, going to Shanghai, going to Singapore, Paris, London, Marrakech – you always see something new! I have 16 restaurants across the world.

AM: That is amazing and it’s definitely a flex!

CHEF JGV: Oh yeah, I could go to Marrakech and come back with 2 new ideas. Traveling for me is –

AM: Your inspiration board!

CHEF JGV: Oh yes and NY is my inspiration as well! We have so many people from everywhere here! We have the best Italian, the best Asian, the best Chinese, the best Jamaican –

AM: You literally can just keep going down the street and there is something!

CHEF JGV: Oh yeah, Indian, Greek, - there is everything. So living in NY, you’re definitely at home because you’re all around the world in one place and NY is a world of it’s own and it’s like a country of it’s own – no?

AM: Basically!

We had the pleasure of being here last night for the first night of NYCWFF’s A Taste of the Tin Building: A Party Hosted by you and Chef Gregory Gourdet which was just amazing. It was just insane!

CHEF JGV: It was crazy, no?

AM: Without a doubt! I kept seeing you like run by, and I was like, “there’s Chef.”

CHEF JGV: Oh yeah! I did my 25,000 steps.

AM: I would think so!

Why did you want to be a part of the food festival?

CHEF JGV: I mean, I have known Lee Schrager for a long time. We have been participating in the SOBEWFF in Miami for a long time – 15 years.

AM: Yup.

CHEF JGV: We’ll do a dinner usually every year for NY so it could be at Jean-Georges, but we always do 1 or 2 of our restaurants for it. This time, Lee was begging to use The Seaport, because everything started down here.

AM: Absolutely!

CHEF JGV: The Fulton Fish Market was here and this was the city’s first working port. (Editor’s Note: The Seaport was New York’s first working port and by the 19th century, it was the busiest in the nation. The Tin Building by Jean-Georges the culinary heart of the Seaport is the former site of the original Fulton Fish Market which opened in 1822, which operated as the city’s seafood center for nearly 2 centuries. In 2005 The Fulton Fish Market moved to its current location in Hunts Point, the Bronx. New York City was once the oyster capital of the world, with the Seaport’s Fulton Fish Market as the central hub for what New Yorkers considered a staple food in their diet.) So I convinced my partners that we should do this here and they said yes!

AM: That’s amazing!

CHEF JGV: I mean, it’s a little boost as well. When we opened here 5 years ago, it was during the pandemic and everyone was escaping the city. Now that are people are back now and we’re all exploring, it was the perfect match to do this!

Doing our event yesterday with Gregory Gourdet was so much fun!

AM: We interviewed him yesterday, we love him as we do you!

CHEF JGV: He is a protégé of mine. We have been friends for awhile and he is such a delight! I am always very proud of him!

AM: I appreciate you taking the time as your restaurants have always been such an experience visually as well as from a culinary standpoint. We enjoyed last night’s event and are so excited for tonight’s Asian Night Market that you are co-hosting with Padma Lakshmi (BRAVO’s Top Chef Host S2 – S20, Hulu’s Taste the Nation with Padma Lakshmi, CBS’ America’s Culinary Cup).

CHEF JGV: Oh yeah, the street foods are going to be so good tonight! It’s a little cold!

AM: It’s a little chilly!

CHEF JGV: I just told my assistant that I need to have my sweater! I can’t walk around like this! My son is also cooking tonight too, you should check him out as well (Editor’s Note: Chef JG’s son, Cédric Vongerichten is the Executive Chef and Owner of Wayan (NYC, Aspen, and Hamptons), Co-Owner of Ma•dé, Maritime at Jeddah Editon Hotel, and Executive Chef/Co-Owner along with his father at Perry St.). Say hi to my son when you see him!

IG @chefjgv

GRAND TASTING: DAYTIME EDITION HOSTED BY SOFIA AND MANOLO VERGARA

Saturday morning’s Grand Tasting: Daytime Edition Hosted by Sofia and Manolo Vergara allowed us to enjoy an array of dishes via a Walking Tasting. It was a great way to see culinary demonstrations, a number of chefs on our favorite TV shows, and tasting incredible bites and sips throughout the day. We even heard hear from Sofia Vergara and her son Manolo who shared their empanada company, TOMA.

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@sofiavergara

@manologonzalezvergara

BULLEIT + SEAN EVENS HOST OF PRIVATE TAKEOVER @ OLD MATES PUB

As soon as we left the NYCWFF Grand Tasting, we went around the corner to Old Mates Pub, which is an Aussie bar that is a cool vibe, to enjoy catching your favorite games. We were guests of Bulleit Frontier Whiskey, which was hosted by Sean Evans of Hot Ones. In partnership with the whiskey brand, he launched a new content series One More Round in collaboration with First We Feast. The series focuses on celebrating the moments when ideas move from napkin sketches to real action. He chats with WNBA legend Breanna Stewart, Black Thought of The Roots, and Lionel Boyce (Project Hail Mary, Shell, The Jellies) of The Bear.

Throughout the event, DJ BYNX made sure that the vibes were in full swing as we enjoyed Bulleit cocktails and an array of bites in a cool downstairs lounge aesthetic.

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GRAND TASTING: AFTER DARK – THE STEAKHOUSE VIP SESSION PRESENTED BY OLD FORESTER

We made our way back across the street after the Bulleit event to go to the Grand Tasting: After Dark The Steakhouse VIP Session Presented by Old Forester that took place at Carne Mare, a phenomenal steakhouse. At this event, 4 steakhouses showcased bites as well as classic cocktails that used Old Forester. We enjoyed Carne Mare, Cote Korean Steakhouse, La Boite, and Hawksmoor. It was great to enjoy these bites at the restaurant and to take a break from the festivities taking place outside for the larger Grand Tasting: After Dark.

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@carnemare

@cotekoreansteakhouse

@hawksmoor

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GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON

After the Steakhouse VIP Session, we went back to the Grand Tasting: After Dark presented by Montchevre Goat Cheese Hosted by Chef Bobby Flay + Chef Brooke Williamson for late night eats. We even swung by the stage on the promenade to hear how Lee Schrager got Chef Bobby Flay and Chef Brooke Williamson to host this particular event. An added surprise was to see the 2 dance the night away under the stars which you can see here.

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@chefbrookew

GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON | JEFF MAURO

We caught up with the Sandwich King, Jeff Mauro right before he did a demo that night with his fellow co-star of The Kitchen, Chef Geoffrey Zakarian. We wanted to hear about how his passion for food and why he loves being part of this festival!

ATHLEISURE MAG: When did you first fall in love with food?

JEFF MAURO: Jumping right into it! Growing up in a giant Italian-American Family, food is everything to us. Seeing the power of food from a young age where, if you were that just, you know, sweeter to your grandma or your aunts, your mom - tug on their apron, oh so gently - they will give you a little morsel while they’re cooking, right? I was, like, oh my God, this is everything! When we had family parties, graduations, funerals, birthdays - all that stuff I was in it for the food. So, I saw how food is so transformative from a young age just because of the the matriarchs in my family!

AM: Wow!

What was the first bite that you felt that you fell in love with?

JM: My grandma used to make this, like, just homemade pizza, right? She caught it with scissors and it was like so undercooked and gooey that I couldn’t get enough of it, right? It was just like homemade dough, and a little bit of cheese and a little thin. She has this old white stove, and I remember these big steel scissors and just the noise of her snipping, the pizza was like a call to action for me, and you take that bite and that was it!

AM: What do you love about being at the food festival? I mean, it’s always such a fun time and so many people to see in the community.

JM: It’s all my friends you know? We’re a tight-knit group. There’s only you know a couple dozen of us if that, and this is when we all get to hang out. We’re not running around crazy on the TV set or competing, or, you know, this is like, we see each other in the lobby at the hotel. We get drinks, there’s Chef Arrón Sánchez sitting there and you know, you’re in the lobby with the Brothers Voltaggio (Michael and Bryan), as I call them. They’re sitting there having a drink at the hotel lobby and then you come here and I’m with Chef Geoffrey Zakarian and it’s a little yearly reunion every time we do these things!

AM: I love that.

IG @jeffmauro

FOODIECON

On the last day of the NYCWFF, we made our way to Foodiecon which is the educational portion of this event. Guests were able to hear from culinary personalities, chefs, and content creators to find out about their business and how they go about doing it. In addition, there were additional bites, sips, and settings that allowed for people to create content for their social platforms to make their own.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA

The final event of the NYCWFF was Sunday Supper presented by Peroni Hosted by The Pasta Queen Nadia Caterina Munno + Lil Mo Mozzarella which allowed us to enjoy a number of our favorite Italian dishes and beverages! It was a great vibe and closing to a successful food festival series.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF KAREN AKUNOWICZ

Our final interview took place with James Beard Award winner for 2018 Best Chef (her restaurant Fox & the Knife debuted in 2020 and in that year, it was a finalist for Best New Restaurant in America) Chef Karen Akunowicz which was another Top Chef favorite of ours! We wanted to take a few moments with her even though her booth was hopping to find out what she loves about being a chef and why she participated in this year’s festival.

ATHLEISURE MAG: It’s so great to meet you! We have been fans of yours since we first saw you on Top Chef: California S13 where you were a finalist and again Top Chef All-Stars L.A S17.

CHEF KAREN AKUNOWICZ: I appreciate that, thank you so much!

AM: Of course!

So what was the first bite of food that you ate that made you fall in love food?

CHEF KA: Oh my gosh!

AM: I know, it’s a tough question!

CHEF KA: What made me fall in love with food? My mom’s chicken cutlets. That was my birthday dish every year. I still ask her to make them when she comes to my house. I make them for my daughter, the exact same way that she made them. I don’t chef them up.

AM: Wow.

CHEF KA: It’s like 4C Italian Bread Crumbs. I make them exactly the way that she did, and there’s something in that for me that resonates so much!

AM: When did you realize that you wanted to be a chef?

CHEF KA: I realized I wanted to be a chef - I worked in restaurants since I was 17 years old, and I would say that I have done every job there is to do. I worked in FOH for a very long time. I was a barista, I was a server, I was a waitress in a diner, I was a general manager before I ever started cooking. I was applying to get my Master’s degree in Social Work.

AM: Okay!

CHEF KA: While that was going on, I noticed that I never talked about what I was going to do with that, but I would always say, “someday if I own my own restaurant.”

AM: Right.

CHEF KA: That’s what prompted me to go to culinary school. I think for me, you know, that was like a turning point. I said, okay, if I’m gonna do this, I want to have the foundation, the understanding, and I didn’t know if I would continue to cook or not.

AM: Yup.

CHEF KA: But it stuck.

AM: As a fellow Virgo, we like to have all our details!

CHEF KA: Oh yeah, all of our ducks in a row! And also, you know, that, like, I always was aware that, like, I wouldn’t be given many opportunities to fail.

AM: Well, there’s also that part.

CHEF KA: So I had to succeed.

AM: Yup.

CHEF KA: Because I would never be given a second chance and I’m sure, you know, that as well even more than I do.

AM: 100%.

The business of being a chef has gained nuances and layer. It seems like being a chef is amazing, but then adding in TV – shows like Top Chef, social etc. How has that been beneficial to your career?

CHEF KA: It’s beneficial to the restaurants. TV has definitely given that breadth and reach that nobody else has. The thing about it for me is also that it keeps different parts of my brain going. So it energizes me and it inspires me in ways that keep me motivated in different ways in my career, in restaurants, and it also brings new life and ideas to that as well. I think that I’m somebody who I used to say, I really like to be busy. It’s not that I like to be busy, but I like to be inspired and motivated. I like all different sides of my brain to work. I write cookbooks because it works a different part of my brain, even though the entire time I’m writing I’m like, “writing a cookbook is so hard!” It makes your brain work in different ways and it makes everything work better. So I’m so lucky to have these creative outlets in my career.

AM: So you’re here at the Food Network NYCWFF today. Why are you a part of it as we love covering it!

CHEF KA: For me, New York has always been the epicenter of the world, truly. I’m from New Jersey originally, so my dad worked in the city forever, so this is really, you know, it’s the room where it happens, right?

AM: It’s happening.

CHEF KA: It’s always an honor for me to be back. I’m also deeply inspired by what the festival is able to contribute to different organizations there working with the James Beard Foundation specifically to continue programs like, WEL – Women’s Entrepreneurship Leadership. It’s so important. So anything I can do to continue and forward those things is really valuable to me. There’s the stuff that we have to do and then there’s the stuff we get to do.

AM: Exactly!

CHEF KA: The NYCWFF is something that I get to do!

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@foxandtheknife

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF MATTHEW CUTOLO

While we were at Sunday Supper, we talked with Chef Matthew Cutolo who is the chef at Gargiulo’s to talk about the storied Italian restaurant that has been around for over a 100 years and is a staple in Coney Island. We talked about the restaurant, his love of chefing and why they participated in this year’s festival.

ATHLEISURE MAG: What was the first dish that made you fall in love with food?

CHEF MATTHEW CUTOLO: Without a doubt, pizza. It’s the first thing I ever learned to make with my grandfather. We have two brick ovens that were imported from Naples in the 1970s, and we spent our summers making brick oven pizzas together. There are photos of me at just two years old, standing on a kitchen stool with my hands in the dough. It wasn’t just about the food, it was about the time spent with him. Those moments in the kitchen are some of my most cherished memories and really where my love for cooking began.

AM: When did you realize that you wanted to be a chef?

CHEF MC: My grandfather instilled my love for food at a young age, but I actually went to school for accounting and finance. About halfway through, after a conversation with my Uncle Louie, I realized I couldn’t picture myself sitting behind a desk for the rest of my life. My uncle pretty much said, “are you coming to work when you’re done?” For me it was an easy decision.

From there, I learned from each of my four uncles and aunt, the owners of Gargiulo’s, which gave me a great foundation in every part of the business. But I was always drawn to the kitchen. I learned so much from my cousin Mike the Bake and my Uncle Mike, the head chef. That’s where I truly found my place, and the rest is history.

AM: You’re the chef at the historic Gargiulo’s, which has been around since 1907 in Coney Island! Tell us about this restaurant.

CHEF MC: Gargiulo’s first opened in 1907, founded by the Gargiulo family, and my family purchased it in 1965. Today, my aunt and uncles own the restaurant, and I’m proud to represent the third generation continuing the tradition.Coney Island has changed a lot over the years, but Gargiulo’s has remained a constant. In 1977, we earned 3 stars from The New York Times, which was unheard of for a restaurant outside Manhattan. In the restaurant outside Manhattan. In the early 1980s. we added the catering hall where countless families have celebrated special occasions. We’re a white-tablecloth, tuxedo-clad, fine dining Italian restaurant serving classic Neapolitan cuisine with recipes passed down through generations. Our goal is to make every guest feel welcomed, like they’re sitting at their nonna’s table.

AM: We had the pleasure of trying your dish at Sunday Supper to close out this season’s NYCWFF. Why did you and your restaurant want to be part of this event?

CHEF MC: It’s the best food festival! The energy, the people, the chefs, it’s an incredible experience every year. I love connecting with so many talented chefs, personalities, guests, and brands, whether it’s catching up with old friends or making new ones and always having a laugh. This was my third year at the festival, and it’s something I look forward to every year.

IG @chefmatthewcutolo

PHOTOGRAPHY CREDITS | Paul Farkas

During the Food Network NYCWFF our hosts for the 5 days of coverage of this culinary festival was at CODA Williamsburg Hotel. We loved the fact that we could enjoy this staycation, take in the neighborhood and still pop in and out of the city to head to The Seaport to enjoy sips and bites from phenomenal chefs.

We sat down with the hotel’s Interim General Manager, Alberto Hinojosa who talked with us about this poperty whether you’re staying for a vacation, staycation, business travel, or your simply in the neighborhood. He shares features of this hotel from common areas, amenities, their restaurant, and CODA Beach Club!

ATHLEISURE MAG: When did CODA open, and what can you tell us about the hotel in terms of occupancy and its proximity to areas nearby?

ALBERTO HINOJOS: Coda opened its doors in 2023 and is centrally located in Williamsburg, just steps from Greenpoint. The hotel sits in one of the best spots in Brooklyn — easy to reach both Manhattan and local favorites around the neighborhood.

AM: Tell us about the common areas that guests have access to.

AH: Guests have access to our co-working space, a 24-hour fitness center, and our rooftop bar and restaurant serving breakfast, lunch, and dinner. Each space was designed to feel relaxed and welcoming — you can work, unwind, or socialize all in one place.

AM: You also have a restaurant that is part of the hotel, Meili – what can you tell us about that?

AH: Meili is a Sichuan Chinese restaurant led by Michelin-rated Chef Peter He. Williamsburg has a few Sichuan options, but this is the best one.

AM: We were on your rooftop during Bar Convent Brooklyn – tell us about Meili Rooftop.

AH: The rooftop is open daily except Mondays, with a happy hour from 6–8 PM.

AM: Although we’re no longer in the summer season, you also have a pool. Tell us about this amenity, and for those who are not guests, do you have pool passes that people can buy to enjoy CODA Beach Club?

AH: The Beach Club will reopen in May 2026 and run through September. It’s open daily to hotel guests, and non-guests can purchase advance day passes directly from the hotel. The Beach Club is adult-only, though next season we’ll introduce limited extended family swim hours as well.

AM: For guests staying at the hotel, tell us about the kinds of rooms available as well as the amenities that are offered in them.

AH: We offer a full range of rooms — Standard Queen (240 sq ft), Standard King (250 sq ft), Deluxe King (295 sq ft), King Suites (490 sq ft), and our Penthouse at 1,500 sq ft. All rooms include DS & Durga bath products, Kassatex bedding and towels, custom furniture from House of CODA and minifridges/coffee makers upon request.

AM: Tell us about the House of CODA.

AH: House of CODA is a California-based furniture designer that’s been around for over 30 years. They specialize in made-to-order pieces, and every room and public area at the hotel features their work. It gives the property a really cohesive, custom feel.

AM: What can you tell us about the neighborhood, and what are 3 things that we should do, check out, or eat?

AH: Williamsburg should definitely be your second stop after Manhattan. It has everything the city offers but with more of a local, community vibe and a slower pace. My go-to spots: Café Collette on Berry for breakfast or lunch, Amber Steakhouse in Greenpoint for dinner, and Peter Pan Donuts for a great flagel. For nightlife, Superior Ingredients is just a block away and always has top DJs.

AM: What makes CODA Hotel Williamsburg a great option for guests?

AH: The human connection we offer. Our team genuinely enjoys making a difference and creating great experiences for our guests. The reviews speak for themselves — people can feel that authenticity.

AM: Is there anything we should know about as we look ahead to spring or summer?

AH: We’re planning several activations for the 2026 Beach Club season and will be launching the Coda Creatives Speaker Series in Q2. The series will bring together NYC locals and creatives to share their stories and inspire the community.

IG @coda.hotels

PHOTOGRAPHY COURTESY | PG 42 - 47 Coda Williamsburg

Of course, we had an epic time at the Food Network NYCWFF and ate so many bites from our favorite restaurants and chefs! With 5 days of coverage, we found ourselves with a day off and made our way to INDN to enjoy Indian cuisine and phenomenal cocktails. The vibe of this midtown restaurant, the attention to detail, and of course the sweet and savory options are definitely going to live in our tastebuds until we come back again. We had the pleasure of meeting Owner and Beverage Dir. Simran Bakshi to talk more about this restaurant!

ATHLEISURE MAG: Before we delve into INDN, tell us about the Co-Founders of INDN in terms of their backgrounds and how they came to the culinary industry.

SIMRAN BAKSHI: I’ve been in hospitality for over a decade, building restaurants from the ground up. My focus has always been on creating concepts that balance originality with operational excellence — designing guest journeys, developing menus that tell a story, and ensuring every sensory detail aligns with the vision.

Kanika Vij Bakshi is the creative force behind our design and brand aesthetic. She translates emotion into space — from lighting and scent to flow and materials — shaping how the guest feels from the moment they walk in.

Vicky Vij, Kanika’s father, is one of the pioneers of Indian dining in NYC, best known for founding Bukhara Grill. His decades of experience anchor INDN in real hospitality wisdom.

Together, we represent three generations of Indian dining — tradition, creativity, and strategy — coming together to redefine how Indian cuisine is experienced in New York.

AM: What is the concept of INDN kitchen, and why did you want to open this restaurant?

SB: We wanted to create something New York hadn’t seen yet — a cocktail-driven Indian restaurant where food is designed to pair with drinks, not the other way around. INDN focuses on North Indian flavours presented through a small-plates format.

Most Indian restaurants in the city are built around full meals and family-style dining. We saw the opportunity to present Indian food in a more social, bar-forward setting — bold, fun, and unapologetically Indian, but elevated for a modern audience.

The goal was simple: drinks first, food second — but both world-class.

AM: Tell us about the interior design and what diners can expect from an aesthetic standpoint.

SB: The space is intentionally minimal but expressive — a reflection of Kanika’s design philosophy. We focused on warm lighting, tactile textures, and a layout that draws people toward the bar.

There are no stereotypical “Indian theme” elements. Instead, it’s a New York bar with an Indian soul — subtle details, natural materials, and curated playlists that evolve through the night.

We wanted INDN to feel like an adult playground — refined, energetic, and distinctly ours. The kind of place where you can grab a cocktail, share plates, and stay late.

AM: We truly enjoyed our meal and love how the cocktails, as well as the dishes, are a delicate balancing act! Tell us about the approach you took to the menu.

SB: The entire menu is structured around balance — between spice, acid, and richness; between boldness and restraint.

We start with cocktails, not the kitchen. Every drink informs the food — the spice profiles, the acidity, the texture of each dish.We keep our flavours authentic to India, but our presentation and pairings are contemporary. No fusion. No gimmicks. Just honest flavours built with modern precision.

Every dish is meant to be shared — not to fill you up, but to keep you engaged through your drinks and conversation.

AM: As a small-plates approach, only dinner and brunch on Sundays is offered here. Do you envision adding lunch to the offerings?

SB: Not for now. Our rhythm works best in the evenings — the space, lighting, and energy are built around that. Sunday brunch already offers a different mood with Chai Nashta, so we’re happy with that balance.

That said, we’ll always adapt to guest demand. If the right moment comes, we’ll explore lunch in the future.

AM: We love the bar — it has an opulent vibe while being approachable. For those who opt to be there, is there a special menu?

SB: The bar is the heartbeat of INDN. While there isn’t a separate “bar-only” menu, the experience is different when you sit there.

Guests at the bar get first access to new cocktails, quick-fire small plates, and one-on-one interaction with the bartenders. It’s designed for spontaneity — grab a drink, share a few plates, meet people.

That’s the spirit of INDN — it’s social, not scripted.

AM: Focusing on dinner, what does Chakhna mean, and what are 3 dishes you suggest ordering from this portion?

SB: Chakhna means small, snackable plates traditionally eaten with alcohol in India — the kind of food meant to keep the conversation and drinks flowing.

Three must-try Chakhna dishes are:

Amritsari Fish – 10-spice battered fish fried crisp.

Keema Pao – Slow-cooked minced lamb served with buttered pao.

Paneer Tikka – Tandoor-charred paneer with mint marinade.

They represent the full flavour range — seafood, lamb, vegetarian — all bold, shareable, and built to pair perfectly with cocktails.

AM: What does Daru Ke Baad … Ya Saath mean, and what 3 items complement those small plates?

SB: The phrase translates to “after the drinks… or with them.” It’s our section of larger, heartier plates — for when you’re ready to transition from bar bites to a full meal.

Three dishes to try:

Yakhni Pulao – Aromatic mutton broth rice.

Traditional Butter Chicken – Charred chicken in creamy tomato gravy.

Pudina Lachha Parantha – Flaky mint-layered bread.

They complement the small plates beautifully and close out the savoury journey with warmth and comfort.

AM: To end our meal, what are 3 desserts that we should have in mind?

SB: Shahi Tukda – A rich bread pudding soaked in saffron milk.

Jalebi with Rabri – Crispy spirals with sweetened condensed milk.

Dessert of the Day – Our chefs rotate creative sweets based on the season.

They’re indulgent, nostalgic, and distinctly Indian — a perfect finale to an evening that started with spice and smoke.

AM: Tell us about your beverage program — the cocktails are incredible.

SB: Our cocktail program defines INDN. It’s what sets us apart.

We build drinks like dishes — layering spice, acidity, fat, and aromatics. The base spirits come alive with Indian ingredients like turmeric, fenugreek, saag, tamarind, and ghee, but without being kitschy or overpowering.

Every cocktail is built for depth and drinkability. Our team spent months clarifying, infusing, and balancing to make sure the end result feels familiar yet completely new.

This isn’t just “Indian-inspired mixology” — it’s culinary bartending rooted in Indian sensibility.

AM: What are 3 cocktails we should have in mind?

SB: Butterface – Mezcal, fenugreek, garam masala, and lemon.

Paneer Panic – Gin, cilantro, turmeric, and lime — inspired by saag paneer.

Pink City, Red Flags – Vodka, St-Germain, Bianco, and Indian tonic.

Each one is a playful nod to regional India — smoky, green, and floral — and designed to tell a story through flavour.

AM: As we look at brunch, what are 3 dishes perfect for the weekend?

SB: Pao Bhaji – Comfort food at its best; buttery, spicy, and soulful.

Samosa Chaat – Crunchy, tangy, and perfect with chai or a cocktail.

Stuffed Parantha Trio – Classic North Indian breakfast in refined form.

Our brunch is casual but still elevated — meant to feel nostalgic and social at the same time.

AM: What is Chai Nashta?

SB: Chai Nashta translates to tea and snacks — a cherished Indian ritual that bridges breakfast and lunch.

At INDN, it’s our take on the Sunday ritual: comfort food, shared over chai or cocktails, set to music that feels like a lazy weekend morning turned into a lively afternoon.

AM: What are 3 dishes within Chai Nashta we should consider?

SB: Poha – Flattened rice with curry leaves and peanuts.

Anda Curry with Parantha – Spiced egg curry with flaky layered bread.

Vada Pao – The Mumbai street-food staple: spicy potato fritter in a buttered bun.

It’s India’s brunch culture reimagined for New York.

AM: As someone who loves chai, tell us more about High Chai.

SB: High Chai is our elevated tea ritual — masala chai served with a spread of savoury and sweet nibbles like khari biscuits, cocktail samosas, and cookies.

It’s indulgent yet comforting — a pause in the day that celebrates India’s tea culture with the refinement of a New York bar.

AM: What are 3 brunch cocktails that we should have our eye on?

SB: Bloody Mary Marlo – Butter-washed vodka with curry leaf and mustard seed.

Espresso Martini – Mezcal, fennel, chili, and chocolate bitters.

Garibaldi – Campari, Japanese strawberry, vanilla, and orange.

They’re playful, layered, and refreshingly different — a reminder that brunch drinks don’t have to be predictable.

AM: From a seasonality perspective, will your menu reflect that?

SB: Always. We source fresh produce and adjust marinades, spices, and cooking styles to reflect the season.

In the fall and winter, expect deeper spice profiles and slow-cooked dishes; in spring and summer, fresher herbs, lighter curries, and brighter drinks.

It keeps the menu evolving and the team inspired.

AM: Are there any upcoming events for the Fall and holiday season?

SB: We’re introducing a holiday cocktail series — reimagining winter spices and Indian warmth through drinks.

There will also be special Chai Nashta takeovers during December weekends with festive sweets and DJ brunches.

We’ll close the year with a New Year’s Eve celebration that connects INDN upstairs with our lounge 16 Sola downstairs — two worlds, one night.

IG @indn.nyc

PHOTOGRAPHY COURTESY | INDN

Read the OCT ISSUE #118 of Athleisure Mag and see FOOD NETWORK NYCWFF 2025 in mag.

IN THE KNOW | MICHELIN GUIDE

When we're thinking of where to eat and to stay, we're always looking for superb recommendations! The MICHELIN Guide is one of the most revered resources when it comes to finding a number of restaurants and hotels that you can enjoy in your desired city whether you're a local or traveling! We were honored to chat with them to know more about how this Guide from 1900 began in France; evolved; the criteria for restaurants and hotels that are included; who their Inspectors are; and the difference between being recognized versus receiving Stars and Keys!

We're so pleased that we got to find out this and more from the incredible team at MICHELIN who values the importance of focusing on your customer and seamlessly sends their teams in to evaluate the hard work that is done by restaurants and hotels that could be given honors.

ATHLEISURE MAG: The MICHELIN Guide was created in the 1900's. What is the correlation between MICHELIN Tires and the creation/purpose of this Guide?

MICHELIN: The story of the MICHELIN Guide began in 1900. At that time, before it became the international benchmark for restaurant and hotel guides, it was a 400-page guidebook containing practical information for travelers. It was given to motorists free of charge; its aim being to facilitate their travels and develop mobility. It started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edourard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tire sales – the Michelin brothers produced a small guide filled with information for travelers such as maps, information on how to change a tire, where to fill up on petrol, and for those looking for a respite from the adventures of the day, a listing of places to eat and to stay for the night!

For 2 decades, this information was available at no cost! That was until Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand new MICHELIN Guide was launched in 1920 and sold for 7 francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide. The brothers also recruited a team of mystery diners, now called restaurant inspectors as we know them today, to visit and review restaurants anonymously.

In 1926, the guide awarded stars for fine dining establishments and they were initially marked with a single star. In 1931, the hierarchy of zero, one, two, and three stars were introduced and in 1936, the criteria for the starred rankings were published.

The MICHELIN Guides now rate over 30,000 establishments in over 30 territories across three continents and more than 30 million MICHELIN Guides have been sold worldwide since. Due to the foresight of the founding Michelin brothers, the company maintains its mission and relevancy that it has had since 1900 to make driving, tourism, and the search for unforgettable experiences available to all.

AM: Can you tell us about the MICHELIN Guide Inspectors and what are the qualities or background that you look for in terms of finding those individuals who contribute to the Guide?

M: These former hospitality professionals all have at least 10 years of experience, which ensures that they have a precise and technical knowledge of the field. They also receive two years of training in the MICHELIN Guide’s methodology, which is based on objective and universally deployable criteria.

The team, which includes local and international inspectors, are fully capable of evolving in international gastronomic scenes and finding the best talents. MICHELIN Guide Inspectors enjoy complete independence in choosing the restaurants they visit. Only their knowledge of the local gastronomic scene – through research, monitoring and documentation – enable them to find their way around.

No one can tell the difference between a regular customer and a Guide Inspector. Their identity, when they are visiting, and where they are all kept secret. They pay their own bills, just as any other restaurant-goer.

Consistency is very important when awarding MICHELIN Stars, so we need to be sure that the customers will receive the same high standard of cooking whenever they visit. Various Inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week. We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. Once several inspectors have eaten at a restaurant, they can discuss their experiences as a team in order to make a final decision.

AM: Do the Inspectors work throughout the year to visit restaurants and hotels around the world?

M: Yes, the MICHELIN Guide selection is provided annually, based on the anonymous and independent dining & travel experiences of the inspection team, and they are re-evaluated each year.

AM: In looking at the US, The MICHELIN North American Guide first launched in 2005 starting with New York, Chicago debuted in 2011, Washington DC followed in 2017, California started with San Francisco in 2008 and it was statewide in 2019, in 2022 Miami/Orlando/Tampa, FL launched, Toronto joined in 2022 along with Vancouver, and both Colorado and Atlanta launched last year! How do cities in the US that have yet to be included go about getting MICHELIN's attention for their restaurants and hotels to be considered for inclusion?

M: The MICHELIN Guide inspection team is always evaluating new destinations for the Guide, around the world. MICHELIN decides whether to have its anonymous inspectors conduct a destination assessment. Once all the conditions are present to highlight the quality of the culinary scene in a given city, region or country, the MICHELIN Guide begins its process. Only the inspectors, based on their expert research, choose destinations.

AM: We have had the pleasure of interviewing a number of chefs that have received MICHELIN stars. Can you tell us about what each star means and what the criteria is?

M: A MICHELIN Star is awarded to restaurants offering outstanding cooking.Any restaurant of any style and cuisine type can qualify for a Star. We take into account 5 universal criteria: the quality of ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through the cuisine and, just as importantly, consistency both across the entire menu and over time.

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.

Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all restaurants in the guide are re-assessed regularly. If we feel that the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.

AM: We know that the first star came in 1926 and between 1931 and 1933 there is the 3-star system. Do you think that there will be a point where an additional star may be added to the system?

M: At this time, we don’t have news to share about the star system being extended.

AM: We talked about the MICHELIN Star. What is the difference between a Green Star and a Bib Gourmands?

M: The Green Star is our newest award. It was introduced to the MICHELIN Guide France in 2020 and is now featured in every country covered by the MICHELIN Guide. It is awarded to restaurants that are role models when it comes to sustainable gastronomy.

The Bib Gourmand is our award for great value, and highlights simple yet skillful cooking at an affordable price. (But we should also say that we are looking for a high standard of cooking just for a restaurant to be recommended in the MICHELIN Guide).

AM: Why do MICHELIN Guides have different times that they are awarded in terms of destination?

M: The MICHELIN Guide distinctions are awarded annually for each destination. The selections are revealed at different times throughout the year based on event planning, which is done in partnership with MICHELIN and the destination marketing organization.

AM: What advice would you give to a young chef?

M: There are three things:

• Great cooking starts with great ingredients, so use the best produce you can find – whether that’s a tomato or a chicken.

• Take pleasure in cooking for your customers, rather than cooking to try and win awards.

• Eat out as much as you can, but also eat your own dishes – sometimes it’s not until you’re halfway through a dish that you realize it’s not quite right.

AM: The MICHELIN Key is a new distinction that is available to hotels! Can you tell us more about this and on Apr 8th the first Keys were announced for hotels in Paris, when will they be announced for other guides like those in the US?

M: The latest addition to the MICHELIN Guide accolades is the MICHELIN Keys which highlights establishments in the Guide’s hotel selection offering the most exceptional stays. The first selection of MICHELIN Keys were awarded in France with a selection team that is based on anonymous stays or visits, independent of existing labels, tourism stars, and pre-established quotas. The MICHELIN Keys are becoming a new international benchmark for travelers helping them to find accommodations that stand out for their unique hospitality concept, distinctive character, warm welcome and very high level of service. These hotels can be booked on its digital platforms.

In this very first list, 189 hotels and ac commodations, among some 600 establishments already recommended by the MICHELIN Guide France, are honored with 24 Three MICHELIN Keys, 38 Two MICHELIN Keys and 127 One MICHELIN Keys.

Just like the famous Stars, that, in the MICHELIN Guide restaurant selection, indicate establishments offering the best culinary experiences, the Keys reveal accommodations in the Guide’s hotel selection that offer the most outstanding stays. They are a new benchmark for travelers, qualifying the experiences in broad terms, rather than focusing solely on amenities.

One MICHELIN Key: A Very Special Stay – This is a true gem with its own character and personality. It may break the mold, offer something different or simply be one of the best of its type. Service always goes the extra mile and it provides so much more than similarly priced establishments.

Two MICHELIN Keys: An Excellent Stay – Somewhere truly unique and exceptional in every way, where a memorable experience is always guaranteed. A hotel of character, personality and charm that’s run with obvious pride and considerable care. Eye-catching design or architecture, and a real sense of the locale make this an exceptional place to stay.

Three MICHELIN Keys: An Extraordinary Stay – It’s all about astonishment and indulgence here – this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination in itself for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will stay long in the memory and hearts.

France is the first country to unveil its honorees of 189 establishments. After France, the MICHELIN Keys were announced on Apr 24th for the United States (Atlanta, California, Chicago, Colorado, Florida, New York, and Washington DC.) Spain followed on Apr 29th, following with Italy on May 7th, and Japan on Jul 4th.

AM: You can also book hotels through the MICHELIN Guide, why should we do this here when we are organizing our next trip?

M: All of the MICHELIN Guide hotel recommendations can be found free of charge on the MICHELIN Guide website and app. On these digital platforms, all of the recommended hotels can be booked at the best available rate. To assist travelers throughout their stay, the MICHELIN Guide also provides a concierge service offered by a team of travel experts, employed by the MICHELIN Guide.

AM: Last fall, there was a MICHELIN Guide Ceremony that took place in Tribeca for New York, Chicago, and Washington DC to celebrate restaurants and professionals on one night! Chefs were invited to see if they received a Star. Will there be a ceremony this year that is like this?

M: The MICHELIN Guide selections are awarded annually for each destination. We don’t have news to share on the the format of the ceremonies for New York, DC or Chicago at this time for 2024.

AM: The MICHELIN Guide App is really informative in terms of seeing those restaurants that have varying distinctions or simply being recognized/listed, having access to articles, being able to book hotels/connect to restaurants etc. As we continue to navigate 2024, will there be additional offerings on the app for users to be able to enjoy or utilize?

M: You can stay tuned to our website guide.michelin.com for information about any new features regarding the apps. Updates will also periodically be available via the app store as they are released.

IG @michelinguide

PHOTOGRAPHY COURTESY | PG 114 One White Street/Gary He | PG 116 MICHELIN

Read the APR ISUE #100 of Athleisure Mag and see IN THE KNOW | MICHELIN GUIDE in mag.

IN STEP WITH | BRITT STEWART

There’s something about dancing that is so freeing whether you enjoy it personally, professionally or watching it on TV! Tomorrow is National Dance Day and we had the chance to catch up with Dancing With the Stars’ pro, Britt Stewart, who partnered with BAND-AID® Brand to celebrate this day (find out about their National Dance giveaway on their Instagram where you can find out about how you can win a special mailer that includes Britt’s favorite BAND-AID® Brand OURTONE® bandages, a gratitude journal, face masks, a gift card for dance gear and more as it’s live now! In partnership with her non-profit, Share The Movement, they’re honoring the uplifting power of dance in Black and Brown communities by sharing all of Britt’s dance “Must-Haves!” 

We took some time to talk about how Britt became a dancer and her passion for it! We also wanted to know how she came to DWTS and the latest season of this show which kicks off season 32 on Sep 26th! We also wanted to know more about her partnership with BAND-AID® Brand as well as how she uses her platform to promote diversity in dance!

ATHLEISURE MAG: What was the moment that you realized that you wanted to be a dancer?

BRITT STEWART: Oh, wow! I don't know if I realized it for myself because I was three years old when I started dancing, and my parents put me into it. But as soon as I started dancing, my parents knew that that was my passion. Then, I had an amazing opportunity professionally when I was 15 years old, when I was in the high school musical movies, and it was what really showed me what a career in dance would be like. After that, I just was stuck and that's what I ended up doing!

AM: Where did you train and what kind of dance do you do or lean towards?

BS: I trained in Denver, Colorado at Artistic Fusion Dance Academy. I also trained at my art school from sixth through 12th grade at Denver School of the Arts. Growing up I trained in everything. I was classically trained with ballet and modern and contemporary and jazz. I also did tap and hip hop and cultural dances. And now of course, I lean toward all styles of ballroom dance. I would have to say my favorite is jazz through and through, but I love Samba and Viennese Waltz.

AM: You have toured as a dancer for a number of artists including: Selena Gomez (Only Murders in the Building, Selena + Chef, Dear…), Rihanna (Ocean’s 8, Battleship, Valerian and the City of a Thousand Planets) Janet Jackson (Poetic Justice, Why Did I Get Married?, Why Did I Get Married Too?), Demi Lovato, and Florence and the Machine! You danced during Super Bowl XLIX and have also been in Grey's Anatomy, Bunheads, and the Gilmore Girls to name a few - how has it been to showcase your talents on so many stages and different ways?

BS: My career feels so expansive because I started so young, and I also feel very blessed that I got so many different experiences on so many different stages, from live stage to  TV and film. It has really been a blessing to be able to call my passion my career and my work. I know that that is something that doesn't always happen, so I don't take it for granted.

AM: You joined DWTS as a dancer in Season 23 - 27 and then became the first black female pro on the show in Season 29! What attracted you to being on this show and what is the difference between being a dancer versus a pro?

BS: The show actually started as just a regular commercial job. I got hired to do one little performance, and that is where the producers saw me and asked me to audition for the show. It really came out of the blue! I knew that I wanted something different and I wanted to be challenged. This was right after Katy Perry's tour. I had been with her for three years, and I really loved working with her, but I knew that I just wanted something different at that moment. And literally, Dancing with the Stars fell into my lap. It pushed me in so many ways. The biggest difference between being a dancer and a Dancing with the Stars pro is it really does hold so much responsibility. As a pro you not only get to dance, but to choreograph and to teach and really create a relationship with whoever your partner is.

AM: You've partnered with Johnny Weir (Zoolander 2, Happy!, Spinning Out), Martin Kove (The Karate Kid, Rambo First Blood II, Cobra Kai), and Daniel Durant (Switched at Birth, Chicago Med, CODA) - how do you prepare to work with partners who have varying levels of expertise and what's that process like?

BS: The process of working with all levels and expertise is very unique to each season. I stay true to myself as a choreographer and as a teacher, but I always enter the room with an open heart and open mind and choreograph and teach for that partner's needs.

AM: What has been your favorite memory of being on this show?

BS: Oh my goodness. Well, my favorite memory on Dancing With The Stars is hard to choose because my first season was so rewarding. I really earned a friend for life from Johnny Weir, and he was honestly the perfect first partner I could have asked for. But then, I don't know. I mean, being partnered with Daniel and then falling in love with him, I guess that's my favorite memory!

AM: What can you tell us about the upcoming season that we should keep an eye out for and what are you looking forward to?

BS: Unfortunately, I can’t share too much information about the upcoming season but stay tuned for more to come shortly!

PHOTO CREDIT | Angela Pham at Ballet Hispánico, New York City - Dance Pros Britt Stewart and Brandon Armstrong show off their moves at a recent event hosted by BAND-AID® Brand OURTONE® and nonprofit Share The Movement. 

PHOTO CREDIT | Angela Pham at Ballet Hispánico, New York City - Dance Pro Britt Stewart hosts a moving panel about barriers Black and Brown dancers face at a recent event hosted by BAND-AID® Brand OURTONE® and her nonprofit Share The Movement. 

AM: Tell me about Share The Movement, how you are partnering with BAND-AID® Brand OURTONE® with dance clinics here in NYC, LA, and Atlanta, and why this was synergistic for you.

BS: Share The Movement is a nonprofit organization and I’m lucky enough to serve as President. Share The Movement was created by an amazing group of dancers, choreographers and dance enthusiasts, and we launched in April of 2021. Our mission is to increase diversity in the professional dance industry. As an organization, we’ve really grown in the last several years through our mentorship and summer scholarship programs. We also help young BIPOC dancers continue with training and development opportunities.

Through our partnership with BAND-AID® Brand OURTONE®, we’re putting our mission into action—helping to develop young, diverse dancers. Together we are hosting a series of free dance clinics in Atlanta, New York and Los Angeles. I'm currently here at the New York City event, which just begun, and it's been amazing to create a space where everyone can feel seen and heard. It has been so special.

AM: I'm caramel complected and the fact that there is an option to have wound care options that match our skin is really exciting. Why is this important for dancers?

BS: Having a brand that embraces different skin tones is so important for everyone, especially dancers. We are always on stage or in class where we are prone to cuts, bruises, blisters— you name it. Having BAND-AID® Brand OURTONE® bandages at the ready and matching my skin tone just adds that extra layer of confidence to any rehearsal or performance, shifting the focus back to my performance rather than exposing a wound.

AM: How are you using your platform to amplify content from Black and Brown dancers for National Dance Day?

BS: BAND-AID® Brand OURTONE® and I are teaming up for a giveaway in celebration of National Dance Day on Sunday, September 16! People will have the chance to celebrate dancers and win some of my favorite dance essentials, including BAND-AID® Brand OURTONE® bandages. Be sure to stay tuned for additional details and how you can enter the giveaway on BAND-AID® Brand's Instagram page @bandaidbrand.

 Read the latest issue of Athleisure Mag.

BRINGING THE SMOKE WITH B-REAL

For our cover story this month we caught up with B-Real, from the ground-breaking hip hop group, Cypress Hill. Legendary for his pioneering music and being an ambassador and activist for the use and legalization for cannabis, we delve into the iconic sound of Cypress Hill; his new solo album ‘Tell You Somethin,’ produced with Scott Storch; the magic behind his cult hit ‘Dr. Greenthumb;’ the history of Insane OG and creating and expanding his industry-leading Dr. Greenthumb's Cannabis Dispensaries; creating Phuncky Feel Tips; his G Pen and Stündenglass Gravity Hookah collabs; cannabis and culinary; working out on the road and more!

ATHLEISURE MAG: Looking back on all the times we listened to Cypress Hill, and it’s amazing to think, we’ve had all these different emotions – happy, sad, parties, chilling, raging it’s just crazy – how is it to produce music to hit all those different vibes?

B-REAL: I mean, it’s pretty natural cuz we were pretty much just going by what we were feeling and we were experiencing. So there were times we were joyful, happy, clowning around like young men and stuff like that. Other times we were frustrated, angry - so I think we captured all those type of emotions and being that we’re stoners we also caught that laid back stoner vibe, so I think it was really organic as we were being who we were and we just happened to capture the vibe of regular kids growing up in Los Angeles, and sort of being the bullhorn for these different vibes and situations and scenarios that we were living through that others were living the same thing and could relate to. So I think that’s why its had an impact the way that it did and everybody had some sort of feeling for we were doing and I think that was the connection that we touched on those connections that anyone has been through.

AM: So you’re going on tour with all of these festivals, how is it performing live in these post Covid times?

B: It’s interesting, different because of the protocols and stuff like that. You’ve got to be safe and responsible and also accountable. And at the same time, it’s great, you’re back in front of a crowd and you’re getting a connection, getting a reaction from the music and the energy and all of that stuff and people have so much of that energy built up from the last 2½ years and they try to find any way to letting it go and blowing off some of that steam, so I think that this was helpful toward people trying to get that. At the same being an honest person that gives a shit about people, it’s also kind of scary because we’re going to some of these places where we don’t know what the venue policy is and how protected are the people, that is the one thing that concerns me. But in terms of getting out there and playing in front of people, and seeing that happiness, that crazy unbridled energy – it’s definitely a great feeling.

AM: So you have this new solo album ‘Tell You Somethin,’ produced by Scott Storch, with great featured artists, like Ty Dolla $ign, Rick Ross, Krayzie Bone, Berner and more, what went into the album and what made the sound and vibes about it?

B: Well you know originally I wasn’t planning to do a solo album. I had so much on my plate with my projects with Berner, because him and I are constantly putting out albums together; Cypress Hill obviously ‘cause we’re working on our next album - our last album in fact; and I also had Prophets of Rage going; as well as the group that I have with Xzibit and the other cat named Demrick named the Serial Killers. So I just had so much on my plate, I didn’t think that trying to fit in another project was going to be conducive to my schedule and what not. But we were doing one of my Smokebox interviews, it’s an interview in a CadIllac, in one of my low rider cars, and us smoking out and boxing out the car, just having the car, just having a conversation, not necessarily an interview. But Scott Storch was down at my studio for this - and as many artists do - we were like ‘oh we should do something.’ And we’ve known each other a long time, and our lineage dates back to Philly, way back when he was an intern at Ruffhouse Music which was the label which we were first signed to. So we go way back, and we talked about it. When artists do that sometimes you know they have full intention of working together, and other times they’re full of shit! And Scott was not full of shit, he hit me up and said ‘hey man why don’t you come down and lets vibe out,’ and all of the sessions that we had were vibe outs. He would never have one beat ready, like a folder, that’s how it is these days, producers will give you folders with beats and then you pick’em. With Scott and I, I went to his house, everyday we would have a session and we vibed out, smoked out, and thought OK if we were here what would the vibe be like and he would sort of tinker with stuff, and then we would get ideas from that and then we would just build each song based on the vibe and the idea and what not. So it was really organic the way it came out man - every song was written and produced from scratch. And I haven’t had a chance to work on an album exactly like that in a long time. You know the last Cypress Hill album ‘Elephants On Acid’ was sort of like that. We’ve always worked like that, like never really worked like take these beats and go from that, a couple times we might have done that, but primarily our vibe is let’s go to the studio and create from scratch and see what the vibe is and so it was refreshing to get back to that sort of thing in a world of folder transfers and file transfers, and shit like that. You know it just felt good to be in the studio and being produced by the producer. It's a very different sound for me in terms what people are used to hearing me on as it relates to hard core hip hop with Cypress Hill and Serial Killers and stuff like that. The stuff I do with Berner is close to what I’ve done with Scott, but this is a venture out of my own. So, we felt really good about it. It took a while to put this album out because I have so much shit going on, but I was very, very excited to put it out and glad when it finally came out, I thought it never would and shit it took so long.

AM: Yeah sometimes it feels like life goes so fast, and sometimes it’s like paint drying right?

B: Yeah, because when we were working on this album I had all this other stuff scheduled out, and it pretty much had to wait before I knocked all of that schedule down, before I could actually put it out there. I don’t like to shortchange or shortcut anything I’m working on so I didn’t want to bring something in the middle and cut that project in half. I’ve done that and it's sad when you’ve got a good project going on and you cut it cuz you’ve got to rush something else out because you have a fucking timeline. So I just threw that out the window, and I’m going to finsh all of my obligations, and then put this out so I can give the particular attention I can give it for this particular piece. So I did that and right now I’ve had these Cypress Hill shows, so I haven’t had time to do my own shows, but I know that will come over time, and as the album is building some momentum and the songs are building momentum, when it’s the right time, I’ll go out and do some shows and what not.

AM: So you had some great collabs with it and around 4/20 this year. You gave out a download to Mother Mary, and then did some NFTs around it. How is it to be in the intersection between music, cannabis and technology?

B: Well it’s cool. You know the position that we’re in, in terms of all 3 of those platforms. We're just trying to stay ahead and keep pace with what we want to do, in terms of our growth in the cannabis industry, and maintain our position in the music industry, and forge forward in technology cuz that’s where it’s all going. Technology has a lot to do with both worlds right now. And you know we've got a pretty fucking cool and efficient team so we’ve been managing to stay ahead.

AM: Back in ‘91 you dropped ‘Stoned Is The Way of the Walk,’ on your debut album Cypress Hill – had never heard something like that before – and then Black Sunday with ‘Hits From The Bong, ‘Legalize it,’ ‘I Want to Get High..’ what was the process in putting out those benefits to cannabis in the liner notes and starting to champion use and legalization of cannabis from all the way back then?

B: Well you know on our first album we were putting out our vibe: this is who we are, this is what we believe in, and we believed strongly in cannabis legalization and all that stuff so the first album was sort of the set up with ‘Stoned Is The Way of the Walk’ and ‘Light Another.’ And as we start gaining momentum groups like NORML started getting wind of who we are and offered us spokeswork and being ambassadors to the movement, and that led to meeting up with High Times and doing the High Times cover and creating a long lasting friendship with my man Steve Bloom, and getting information, and eventually we would meet Jack Herer, who opened our eyes to everything, and because of the things we learned from him, and him being our mentor in the cannabis world, we took information from his book ‘Emperor Wears No Clothes,’ and applied some of that information in our liner notes on that album. So he was a big influence on us and his knowledge was basically what carried us trough and took us to the next steps of being advocates and activists. So we were much more educated about what we were talking about and what we were trying to accomplish in terms of turning people on to it. So we owe a whole lot to Jack Herer, yeah, so it was basically his knowledge that inspired us to put that sort of information on the Black Sunday album.

AM: So on the 4th album you dropped ‘Dr. Greenthumb’ and it became a huge underground concert anthem with your community. What was it like to go in that morning to write the lyrics so quickly, and from an entrepreneurship lesson what it means to stay true to your vision when partners or labels might try to steer that off course?

B: Well that song was destiny when I look at it now. You know at the time I thought well this is a great beat and some things just.. so I had written a sketch for a radio show that we were doing previously to making that album. Bobo and myself were working at 92.3 The Beat, and we wrote this sketch, and it was basically an infomercial type sketch which obviously makes the album, we eventually make that the intro for the song. But when I got to the studio and I heard that beat. Boom the theme Dr. Greenthumb just hit me and I started writing right away, I think it was like 10 in the morning I got to the studio. and Muggs knew I that was going to the love that beat, so he left the reels up and gave the engineer instruction to play me that song immediately when I walked in. So I started working on it before anyone got there, I was probably done writing it in 45min and done dropping it in 1 hour 30 min, or something like 1 hour 15min. And I remember specifically Sony hearing that and thinking it was great, but they wanted me to change the lyrics and make it not about weed and make it more like ‘Insane in the Brain.’ And I said, no we already got an Insane In The Brain, this song is what it is and we’re not going to change it. And they were like ‘alright, well I don’t think we’re going to get much radio on it, it’s a great song, but radio still isn’t playing weed songs.’ And I said well, you know I guess that is just a chance we’ll have to take. And the record company didn’t know the song was going to be a cult anthem or one of those underground anthems, they had no clue and thought it would be just a waste of a song. And it became one of our biggest singles in Europe, and then it trickled down here to the States. It never really caught on the radio, but when we played this song live, it would give the same energy off as an Insane In The Brain. Like people would just go nuts for it. It became one of our main anthems. And fast forward to now, California is now a medical state, now I that thought would be a cool brand name for me to come into the cannabis market. Which was my intention all along. And I thought to myself if Cypress isn’t going to come into it right now, then I’ll come into it as Dr. Greenthumb, and because of the music and the familiarlity of our fans as cannabis users, it was sort of a no brainer. It sort of took us a while to get momentum, because we’ve always been in cultivation, and the cannabis stuff, and but now we had brand to put what we were producing behind and that’s where it all started from - that song, bringing it into the cannabis industry, and making it my brand.

AM: You’re dropping Dr. Greenthumb dispensaries all over California, tell us about the team behind it, the mouth watering flavors, and especially the journey behind the potent and tasty Insane OG?

B: I think our team’s been together since ‘94-95. My partner Kenji Fujishima and I, we sort of started off together in the cannabis lane, learning how to grow and stuff like that. Me being on the road all the time, I couldn’t put as much time into the grow out as he did. So he became our master cultivator. Now for a couple years we sort of separated, and I started doing Jet Fuel with another partner, but that eventually went away as we had creative differences of where I thought the brand needed to go and things like that. They went and did their own thing. And Kenji and I fortunately had been partners in BREAL TV forever, since we started the platform, with livestreaming and doing some of the first podcasts before they were called podcasts. Kenji and I have had a long history. So when we both were free from obligations we had had with other people, we decided let’s partner back up, make the Greenthumb brand bigger, and call our strain brand Insane as a tribute to Cypress Hill and what not. So we’ve been together cultivating probably 25 years or so and we were maybe one of the first 6-7 guys in Southern California that had the OG Kush cut, which was to become one of the biggest strains in Southern California, and maybe even the world for a time, because it was so sought out and highly touted as the best cannabis in the world, up until maybe 10 years ago where all the exotic flavor blasts started happening, OG was the premier flower, and we were one of the ones that had it, and Kenji being one of the best at it, he produced some of the best Kush in Southern California for a long time, so our reputations as cultivators and ambassadors were constantly on the rise. So we’ve just been putting it together, piecing our team together little by little, getting the right guys that can represent, our company, our brand, our strains. So far we’ve accomplished Phase 1, and we’re rolling up to Phase 2.

AM: It’s a Big Phase 1! Congrats on everything. How many dispensaries do you have now in Californina?

B: Right now we have 7, we just opened in San Diego and we’re looking at a few other spots now. But the main objective is that after we get the spots that we feel are most important here in California, the next step is getting into the other cannabis friendly states, like Michigan, Massachusetts, New York, New Jersey, Pennsylvania, Colorado, Nevada, Oklahoma - everywhere that we can possibly plant a flag, we feel we’re going to do great. So locking down California is Phase 1, Phase 2 is now going into the different states that we can plant that flag and give that California experience.

AM: New York is stubbornly turning around. East Coast definitely needs some West Coast Love. Eventually we’ll be there..

B: Yeah I mean frankly it surprises me, you know, being New York has been in the forefront of so many things, in terms of entertainment, fashion, culinary - mostly everything - and for it to be one of the last on the cannabis train, that’s just crazy, especially when you think about it that High Times was based out of NY, and they do a lot of cannabis events, Central Park even, I remember doing those small clubs at Wetlands and stuff like that, so it’s a trip that NY is so far behind, when you’d think they’re so progressive they’d be in front of it. Even in California, to have Colorado legalize before us, that was crazy. But it all eventually comes around, because I think you know, the powers that be that run the state see the revenue stream that cannabis creates, and they’re waiting to see how the other states do, and how they work it and if it’s successful, and how they can implement it without upsetting their conservative voters or religious voters.

AM: Tell us about the Phuncky Feel Tips, how long did it take from coming up with it to putting it out there.

B: Phuncky Feel Tips, I created maybe 3-4 years before they actually came out. I was doing a deal with Roor.de for a licensing deal to create two lines of glass with Cypress Hill, one being an expensive collection line and the other one being a more affordable line. And as we’re doing that, I happened to be in Amsterdam and we were on tour, and were rolling in front our hotel, or maybe Greenhouse, I can’t exactly remember that part.. but we were rolling up, and I love smoking joints with the tip, but those paper tips were killing me, for me I looked at them in frustration, and I said why the fuck hasn’t anyone ever made any glass tips for joints or blunts. And I thought OK when I get home I’m going to call my glassblower friends that I know and make prototypes and try to put these out. Being that I was already doing a deal with Roor, I presented to them as we’re already doing this bong deal. And at first - they were reluctant as never doing something like that or if people would buy them. I said I didn’t care if people would buy them, I want to do them, and I know that people will buy them, and I knew from my experience once we made my first prototype, because I made a prototype from a different glassblower, and then I presented it. So I had at least a few weeks of R&D with it, and I was like I need to make more prototypes, because I’m not smoking another joint without one of these, and I knew if that happened to me then it was going to happen to others. So I had the prototypes made and I sent them to him in Germany. They made their prototypes, which were better than the ones I had made, and we agreed those were going to be the ones that went to market. And we put them out and it was slow going at first. It was a new product, and people were like what the fuck were these. How do you use them, how do you roll with them, how do you stick your joint in them? And people didn’t get you put them in the joint, not in that you put the joint in the tips. But once they caught! And I mean they went – you know! And now there is a collector community that collects all our custom color coordinated tips like baseball cards - I never thought that would be happening. I thought we’d sell some tips and people would have a different smoking experience, but they went beyond that. And that was great. And now to see people that have knocked off the product, and see them everywhere now, even though it’s kind of shitty, that people knocked our idea off and put it in their products. It goes to show you we’re ahead of the game. And we still make these tips and we’re ahead of everyone at that. It shows you my theory that once people smoke with a smoking tip they weren’t going to go back. Now these days people are spoiled.. your average smoker that isn’t necessary educated about the tips, they’ll smoke those paper tips because that’s all they know - but once they get a hold of a Phuncky Feel Tip it’s over! I remember when it first started catching, there were certain glassblowers like ‘oh man, you didn’t create that, it’s been in the market forever.’ And I was like ‘OK find one, show me one, I issue a challenge to any of you motherfuckers, that is not wood, that’s not plastic that predates my tip..' And not one of them could do it, and they were just mad because someone that didn’t blow glass created something they could’ve easily done. And then after the fact that I’ve brought it out, you’d have all these guys went and made some tips because of me, because some were glassblowers and they could do that, but I've never gone after them, whatever they do, people are going to put it on my back anyway and will say that’s B-Real's idea, that’s the Phuncky Feel tip, and I never took too much offense to it, I just say I’ve had a great idea, here it is!

AM: Speaking of glass we saw the Dr. Greenthumb’s x Stündenglass Gravity Hookah on your IG because we check it out. It looks so elegant and smooth. Tell us about that partnership and what it’s like to use that.

B: Oh man, Seth Rogan was the first guy that they filmed with it and he blew it up and I think that they realized they had something there. And I think their idea was to get it in the hands of real celebrities that smoke weed and have influence. And I think they were working with G Pen, and I was working with G Pen on some of our Dr. Greenthumb's X G Pen collaborative products, like the Dash and the Connect and the Roam and while we were talking about that they were like what about doing a collaboration with Stünden. And I was ‘like yeah sure, send me over a sample of the product and let us fuck with it, and see.’ And if I like ‘I’m definitely down, but if I don’t like it I’m not gonna do it because I’m not going to put my name on shit that I would not use.’ So they send it over, and we immediately start fucking with it, but we’re not fucking it with flower, because you know I stopped hitting glass bongs a long time ago, just because I feel like at some point the hit gets stale, and I don’t want a stale hit ever, so I stick to smoking the joints. So what we did was we took one the connects that we have and we adapted it on to the Stünden because they had an adapter for that. We were using the Stünden for concentrate as opposed to flower, it was so awesome, that actually became part of our Dr. Greenthumb podcast where there’s a portion of the show, it was so awesome, and actually became part of our Dr. Greenthumb podcast where there’s a portion of the show where the last half hour where we take questions and comments and shoutouts from the fans, and a lot times they’ll be like we want 3 flips from B-Real, meaning they want me to hit that Stündenglass and take 3 hits of the glass and that became a thing, and when we started highlighting that type of shit on our podcast people started running to our dispensaries to buy those Stündenglass, we could not keep them in fucking stock. People use it with flower, I’ve seen Wiz Khalifa use it with the flower, but for us we use it for the concentrate, and it fucking works amazing. If anybody was going to do it, I would recommend to do it with the concentrate, do it with the connect, and it’s lovely. Bobo, he hit the first record with them, he hit 10 flips. One of our other guys did 15 flips and one of our other co-hosts did 20 flips and stuff like that. It’s devastating, but it’s a cool experience, people love that shit and they love seeing people testing their metal trying to do like 10-20 flips. I’m good at 3.

AM: Yeah 3 looks like a good start, definitely!

B: 3 is a good start..

AM: We cover a lot in food, from clean eating and meal prep, to fine dining and splurges. We loved the show Bong Appétit on Viceland that you hosted in ‘19, it was groundbreaking. What’s your take of cooking with cannabis, and edibles in general.

B: I think it's awesome. Because it gives people that may be a little intimidated by smoking it, a chance to have the experience through culinary. A lot of the people that aren’t educated in the cannabis world, that maybe are curious, it was the perfect show for them as they can find ways to infuse. You can infuse any meal, you can infuse any dessert, any app, and that show was sort of like a guideline to doing that. Since then there have been like 3 other shows that have knocked that show off that are doing relatively the same thing. But I think shows like that is important, whether it’s us doing it, whether its Kelis doing it, or whoever else - it’s educating people, and showing people a different way. Because not everybody wants to smoke, it's kind of loud when you're smoking joints or blunts or bongs, Its loud, bongs. Its loud, and some people are more lowkey than that and so you have a significant amount of people would rather do edibles and this is one way they can create their own edibles if they have any culinary skills, or at least to know they can find it somewhere, that there are meal prep places that can infuse food whether its CBD full spectrum or just THC. So I think shows like that are important, the lifetime that they last on the air that’s subjective. I think we got caught up with Vice while they were in a transitional period. I think that they needed more room for their news platform and what not. So Bong Appetit didn’t get brought back, but it was great while it lasted. I had fun with Vanessa and Miguel, they’re great people. Vanessa sometimes comes and co-hosts on Dr. Greenthumb podcasts and all that stuff, so we still stay in contact. And we’re constantly talking about maybe creating another show somewhere down the line, but more I think dinner party conversational style rather than competitive cooking and stuff like that. That was fun to see people doing that. but I think there is a bit of conversation to be had and a little bit more education to be spilled out there if you would do a dinner party style, but we’re working on it..

AM: In the age of Covid and smoking, and vaping, it’s more important than ever to elevate your workout and wellness game, what kinds of things are you doing to workout - are you hitting the gym, doing stuff at home, or doing more adventure fitness outside?

B: That’s a part of my culture, it’s a part of me. I’ve made that to be part of my daily ritual. Like I pray everyday, I work out. Like I smoke everyday, I workout. Because realistically doing what we do in terms of performances, it's always a high energy show and we’re always trying to give 110%. And so you got to stay in shape for that. And just trying to stay in shape for ourselves, for our families, trying to be as healthy as possible - maintaining a proper diet and workout schedule and stuff like that to keep healthy and fit, and to put the right fuel in our system - and the fact of smoking cannabis the way we do, is also therapeutic and healing benefit from that. So you know, I think that’s one of the reasons we’re still able to do it on the level we do, performing at a festival, a small club or an arena, of whatever - we're always ready for it. Because we always maintain to keep busy, to keep active. Now in our fucking 50s, we’re watching what we put in our bodies, sure we still have a good time and splurge now and then. But we’ve always been guys in terms of Cypress Hill that were into sports and competing, like we’d play a lot basketball and football back in the day. Sen Dog and Muggs played a lot of baseball; Muggs and I trained in martial arts and boxing, so we’re constantly finding ways to keep busy, training and keep ourself active – besides from performing on the stage because that’s a workout itself – but we workout to do that just like an athlete works out to play their perspective sport. So we feel like that is really important. And what I’m glad to see is a lot of golden era rappers, start to get in the gym, take care of themselves, investing the time and energy and putting it back in their bodies. I see Method Man’s fucking workout grind, crazy. Jim Jones always had a crazy workout grind. Action Bronson, I gotta tip my hat to my bro, because he’s working his ass off these days. It’s great to see guys like that taking care of themselves like that man. And us, at Cypress Hill, we’ve always maintained to do that, it’s part of our culture, it’s who we are. When we are on the road, we’ll all meet up at the gym and get our pre-show workout or day-off workout, and then back on the grind. We don’t stop, it’s important to us. We wanna be fit, we don’t want to be those dudes that are huffing and puffing and can’t complete the show, you know!

AM: It’s been real fun to catch up today! Is there any news or teasers on the upcoming Cypress Hill album?

B: Yeah, we’ll be popping that off in March of next year. We have one of the singles from that album coming out pretty soon. We released ‘Champion Sound’ early for the MLB video game, but there’s another one coming called ‘Open Your Mind,’ and we look forward to people hearing that, and I believe we are going to make the video to that pretty soon cause its going to be the lead single and what not. There's much more music ahead of me, I have so much more coming out in the next year and a half it’s crazy, but you know it’s all paced.

AM: Well that’s great – Congrats again on everything! The entrepreneurship lessons for people that you give - of just being yourself, doing something different, working in a big market, doing what you love - those are huge lessons for everybody!

B: Yeah I mean the one thing that anyone should take away from this is you get what you put into it. If you go halfway, all you’re going to do is go halfway. If you put it all in, and go all in, and dedicate yourself to it, you can get wherever you want to go! Obviously, you’ve got to have talent, and a little bit of luck, and a whole lot of faith, that you will do it - but you have to put the work behind it, and when it’s the time, you meet the right people, the doors open up, you go through that door, and it’s all about what you do from there. You know you can take yourself as far as you want to go. So I would just say to anyone, believe in yourself, believe in what you’re trying to do, and go at it 110%!”

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PHOTOGRAPHY CREDITS | Front Cover, PG 18, 21, 30/Insane OG BTS | PG 16, 22, 33 + Back Cover Eitan Miskevich | PG 24 G Pen | PG 27 Pedro Garcia | PG 28 Kenji Fujishima | PG 30 Insane Cookies/Justin Mcivor |

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Read the SEP ISSUE #69 of Athleisure Mag and see Bringing the Smoke with B-Real in mag.

5 BEST SKI RESORTS IN THE USA FOR FAMILIES

Skiing is gliding on snow by means of specified transport has known to be a competitive winter sport activity. The number of Skiers has been increasing with time and families visit different regions for a stay at Ski resorts in the United States of America. The US Department of Homeland Security offers travelers from all around the world follows an application procedure ESTA Application to apply for travel authorization either for an individual or a group of people. This application can significantly be retrieved from the ESTA check.

After the travel authorization process is completed, to make it easy for families who are looking for a winter holiday at Ski Resorts, five best ski resorts are listed below:

Beaver Creek Resort (Colorado)

Beaver Creek conveys an unrivaled mountain trip experience, where everything is dealt perfectly and is idealized so you can concentrate on getting to know each other in the most ideal manner. Its upscale displays, top of the line boutiques, jewelry stores, apparel offerings, and premium cabin choices surpass even the best standards followed by cookie time, first track, ice skating, signature events, Haymeadow Part and etc.

Rooms and codons of the resorts are designed with wooden furniture and tranquil autumnal color schemes can provide accommodations to about eight guests. Beaver Creek Mountain is eminent for its shocking excellence and inviting environment, giving access to each degree of skier. It also delivers your rentals at your resort room with a free delivery service.

Heavenly Mountain Resort (California)

There aren't a lot of spots on the planet that can call themselves "grand" and pull off it. Fortunate for us, California's Heavenly Resort satisfies its name all around. The fresh snow powder and rough mountainside in Lake Tahoe are holding on to make this present winter's family ski trip the best yet. The choices at Heavenly are endless. It offers 1,600-foot dives in the twofold dark jewel gullies or the most preposterous tree skiing in North America. Heavenly is all about a superior method for being as one. All things considered, the most ideal route for loved ones to meet up is to the mountain together. The winter activities involve tubing and mini-tubing i.e. about 500 feet long, scenic gondola ride, ridge rider mountain coaster.

Park City Mountain Resort (Utah)

Park City Mountain Resort has the entirety of the elements for an ideal family vacation. The mark kids ski school limits classes to only five kids, making for loads of customized consideration. The winter activities include Flying eagle zipline, the Viking yurt, snowmobile tours, sleigh rides at canyons village and more.

The incline's most minor skiers can take on the Signature 3 Program, with only three kids, matured 3-1/2 to 5 years of age. When the children are exhausted from their 2 75-minute sessions, it's inside for artworks, perusing and playing on the indoor wilderness exercise center. While the children appreciate ski school, grown-ups can discover the 3,300 acres of land of fun spread out more than 7 cold pinnacles and 9 dishes.

Whiteface Lodge (New York)

As host of the 1980 winter games, the Lake Placid locale has 6,000,000 sections of land pressed with facilities made for snowy fun. There's snow-capped skiing at Whiteface with the best vertical drop east of the Rockies.

At that point, the whole family can appreciate ice-skating, bounce sledding and antiquated toboggans. Explore the cold sections of land on cross-country skis or snowshoes or hitch a ride on a quick-moving dogsledding visit. It offers both off-site activities such as swimming, sports courts, fishing, ice skating rink, and movie theatre and on-site activities such as downhill skiing, snowshoeing, snowmobiling, ice fishing, and skating and etc.

Bretton Woods (New Hampshire)

Found high in New Hampshire's the White Mountains, Bretton Woods is the state's biggest ski region with 101 trails and dales and four landscape parks. A surprising expansion to the open-air fun is the mountain's broad shade visit, made up of a few treetop zip-lines and suspension spans. The key services of Bretton wood skiing activities like alpine, Nordic, racing, wood clubs, etc. Bretton Woods offers wide-ranging services and facilities like  SPA, skincare, nail care, fitness, massage, body, and bath.

Visit Bretton Woods, New Hampshire's biggest ski territory with 464 sections of land of skiing and snowboarding on 63 trails and 35 dells! Ten lifts, including the new Bretton Woods Skyway 8-Passenger Gondola and four fast quads, cause your ride up the mountain to nearly as fun as the ride down. On the off chance that there's snow falling, odds are we have it - or we can make it with snow-production on 92% of our trails. Furthermore, on the grounds that you'll need to remain on our inclines until after dim, we additionally offer evening skiing and riding.

Read the latest issue of Athleisure Mag.

FIND YOUR SHIBUMI

As we grow up, many of us begin working on our life plan that consists of what is expected of us by friends and family, and influences from interactions and our informed opinions. Whether these are our actual passions or not can only be told in time. Sometimes, after following this plan, you wake up and realize that you need to hit the reset button and start from the beginning to reintroduce yourself to yourself. UNBOUND looks at this journey in understanding the ultimate self, honoring the past lessons and growing the seeds of a new life that can be truly embraced. We chatted with Steph Jagger, who found this connection through hitting the pause button and hitting the slopes, and shared her novel of self-discovery with us.

ATHLEISURE MAG: Steph, it's so good to connect with you as your book is the perfect blend of goal setting, humor, self-discovery, honesty, and weighted reflection - what are your 3 biggest takeaways from the Vertical Feat experience?

STEPH JAGGER: My three biggest take aways from my journey are:

• Moving from fear based motivation, which came with truck loads of ego, to what I call “love based motivation” – asking myself if this is going to help me grow and expand and transform versus asking myself what this will help me prove.

• I also learned so much about the feminine and what strength means for women. I used to have a masculine ideal, one that came with an “armor up and go into battle” mentality and know I see strength very differently. I see it as putting all the armor down, as being authentic and vulnerable with yourself as well as others.

• Last but not least…huge take away about the quality of red meat in Argentina. And chocolate, and wine!

AM: We fell in love with many of the people that you mentioned in the book
- do you still talk to or visit some of our faves, Tree, Joseph and the group that you met in Chile?

SJ: Of course! I just saw Tree this week. She’s still a close friend and Joseph is still very much my yoda…in fact, I call him my wizard. I wrote a fair chunk of the book at his estate in Tel Aviv and I plan on seeing him later this year. I’m still in touch with MANY of the others and of course, spoiler alert, Chris and I  are still sharing a bed!

AM: Going into the Vertical Feat you were set on check marking this goal, but did you have other matters you were wrestling with in order to find yourself besides realizing that you had been a goat who was really a Tiger?

SJ: Ultimately I wrestled with a lot of things – goat to tiger and also masculine ideal as my predominant belief system to a balanced masculine and feminine ideal. I didn’t have a clue that would be part of my journey, but that’s how the Universe works. It’s very smart. It baits you into adventures using something that will snag your ego just enough to pull you in – “Hey, over here!!! How about 4,000,000 feet???” – and once you’re on the journey the truth and the battles and the learning all unfold.

AM: What lessons can we take from Unbound when people are in a transitional experience?

SJ: I think that is the truth of transition. What you think you’re getting into is probably not what you’re getting into. I also think we need to look at transition (even positive ones) as part of the grief process. Becoming a mother means letting go of and grieving the woman you were in your teens and twenties. Becoming a person who values feminine ideals means potentially letting go of and grieving the people in your life that are still operating under a masculine-only ideal. If you’re looking to transition to the monkey bar in front of you, you HAVE TO let go of the one you’re holding on behind you.

AM: We were so happy to see that you and Chris got married and that you did embark on a different journey, what is your life like now in terms of career, where you live?

SJ: My life right now is very much based around the principal of having two things and two things only on my bucket list: Am I listening to what I am called to do…AND, when I hear it, do I have the courage to do it. That’s how I decide what projects to work on, where to travel, etc. To get technical, Chris and I currently live on the edge of a canyon on southern California with our giant black dog, Auggie. I run my coaching company from home and split time between that and writing.  Our plan…because we’ve felt the call…is to return to the mountains in the coming months. Our hope would be to move to Colorado or BC by the summer-time.

AM: Do you see yourself taking on other challenges of this nature?

SJ: Yes and no. I’ll refer back to question five…if I’m called to go on another adventure of this nature, I hope I’ll heed the call. That said, I just don’t feel it…I feel other adventures rolling towards me. More books, perhaps a career in speaking, MORE travelling for sure but perhaps with less of an agenda. So yes and no.

AM: We loved that you came to terms with being someone who could accept their femininity while also embracing an aggressive nature and that you could be both - why do you think that some women find that to be difficult?

SJ: I think a lot of women find that to be difficult. The idea of having it all. The concept of balance. The desire to be aggressive, persistent, ambitious, etc. with a career, at the same time as being a friend, a mother, a daughter, a sister…roles that often require a fair bit of nurturing, slowing down, etc. I think that’s the question of our generation – how do we first choose what it is we want (with consciousness and a lack of guilt) and then how do we actually make that happen in the real world…hint hint…this might be a theme of my second book.

The why behind it all feeling difficult has everything to do with the way our society is structured. The expectations placed on women (and men for that matter) to play certain roles, the patriarchical ideal. I could go on about this but I think it’s built into our collective thought process.

AM: If you were able to do this trip all over again, what would you change?

SJ: Nothing. Not a thing. It all lead me to where I am and who I am today and I’m very proud of that. From a technical standpoint I probably wouldn’t have planned as much so I could have responded better to the weather as it happened. Other than that…nothing.

AM: What mementos did you keep from your trip as a means to remember the experience?

SJ: What do I have to remember the trip…um, well, a book for starters! Ha! I don’t tend to lug mementos around, but I do have some gorgeous photos, a husband, and a small Japanese change purse that help me remember it all.

AM: What was your favorite mountain/resort to ski at during the Vertical Feat and what was your favorite place/experience that you went to unwind while you were on this journey?
 

SJ: Favorite resort – SO HARD. I still LOVE Whistler/Blackcomb, but Jackson Hole, and Alta are also standouts. I’ll always remember Cerro Catedral in Argentina, because it’s where I met Chris and Happo One in Japan is out of this world – in fact, the whole Hakuba Valley in Japan is out of this world. I’ll also make the latter the fav place to relax. A ski and then an onsen (Japanese hot baths) at the end of the day?!? You can’t get much better than that. Unless of course, you’re at the Scandinave Spa up in Whistler – that place is also to die for when it comes to pampering and relaxation.

AM: We love the concept of Shibumi and how you found it at various times, what is your Shibumi moment now?

SJ: My Shibumi moment now is the book tour. It can’t be perfect, travel plans get messed up, I’ve got a bit of a sore throat going at the moment, I lost my ski socks somewhere...BUT, I feel like my energy is aligned with the book and that when I go out and connect with people at event and local bookstores there’s an effortless perfection to the interaction and exchanges that are happening. That makes me very happy. It’s total Shibumi!

AM: What was the process like in writing this book and how is your book tour going?

SJ: Well, I just told you a little about the book tour and I think I would say similar things about the writing process. It’s utter shibumi – it’s a glorious mess, it's throwing words around and cutting and chopping and praying and surrender and faith that it will all work out in the end. It's discipline but also freedom. 

I loved the writing process, the concept of learning and honing my very rough skills as a writer. I hope I get to keep doing it. What a gift of an opportunity I’ve had to unravel my own narrative and sew it back up together again. If that’s not Shibumi, I don’t know what is!
 

AM: What's next for you?

SJ: What’s next for me is a question  I get a lot – most times it comes in the form of  “What’s on your bucket list” – there are two things – One, am I listening for the call to adventure. Two, do I have the courage to say yes when I hear it. I really do feel a second book coming to the surface and as I mentioned before, Chris and I would love to find the perfect home in the mountains. And a vacation! Maybe a visit to Greece to see my dearest Joseph! He just built a new home there and we’ve been dying to see it. Just thinking of the sun and calamari makes me drool.

AM: What would you tell someone who decided to go on a path of self-discovery (not necessarily in the same manner that you did) so that they could expect many of the feelings that you came to grasp with?

SJ: This is such a huge question. First I would ask them if they had three or four hours and a good bottle of wine or two. Then I would sit down with them and I would read them Joseph Campbell quotes for hours. I would tell them “you must let go of the life you have planned, as to accept the one that is waiting for you” and I would also go all Sue Monk Kidd on them and tell them that “the truth may set you free, but first it will shatter the safe, sweet way you live.” Then I would tell them to leave the rest of the wine with me. After that, I’d hand them my phone number and tell them they’ve got an open line and to call when ever they want, I would say, “Search for the best, most wildest version of you and when you find it grab it and don’t let go. Oh…and you know that when you’re on the monkey bars of life, you MUST let go of the one behind you in order to grasp the one in front of you…you know that right???” That’s what I’d say.

Pictures courtesy of Steph Jagger and book cover by Harper Wave/Harper Collins

Read more from the Feb issue as well as Find Your Shibumi in mag.