THE SPICE OF LIFE | CHEF MANEET CHAUHAN

When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!

We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!

ATHLEISURE MAG: What was the dish that made you realize that you loved food?

CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.

AM: What was the first dish that you remember cooking?

CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.

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

CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.

AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.

CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.

AM: How would you define your style of cooking?

CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.

AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?

CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.

AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?

CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?

CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.

AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.

CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.

AM: How do you go about deciding what restaurant to open where?

CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.

AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?

CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.

AM: What is the creation process for you with your cookbooks and are there plans for releasing another?

CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!

AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?

CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.

AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?

CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.

AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?

CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!

AM: When you were competing in this show, was there a chef that you looked forward to going up against?

CHEF MC: I have realized the toughest person I can go up against is me myself.

AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?

CHEF MC: If I get the opportunity, why not!

AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?

CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.

AM: How do you balance having a successful career while also having a family and being a mother?

CHEF MC: Balance is a myth. You just make the best of whatever you are doing.

AM: Are there any projects that we should keep an eye out for that you would like to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.

IG @maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |

Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.

THE ART OF THE SNACK | DILLI DILLI

No matter the time of year, we're always looking for a satisfying meal, but when we're in colder weather we really want to have dishes that hit all areas of our tastebuds and give us the warmth that we desire on the inside and out! We took a moment to chat with Abla Atoubi, General Manager of Dilli Dilli which is located in NYC's Theater District. She talked with us about the restaurant's chefs/restaurateurs Gaurav Anand and Vipul Gupta, dishes we should have in mind when we're there, the ambiance of the space and of course the blend of Old Delhi and New Delhi that is presented in every bite!

ATHLEISURE MAG: Dilli Dilli is led by 2 chefs! Can you share your background, where you trained, kitchens you worked in etc prior to opening this restaurant? We'd love to hear from both of you!

ABLA ATOUBI: Our culinary maestros, Chef Gaurav Anand and Chef Vipul Gupta, are the heart and soul of Dilli Dilli. Chef Anand, a celebrated name in the culinary world, honed his skills simply by practicing. His self taught journey took him through different regions across India and his international travel inspired him and taught him how to blend flavors without compromising the dish. He also worked alongside the very famous Jiggs Kalra, a food writer and celebrity chef who elevated Indian fine dining cuisine. Chef Vipul Gupta, on the other hand, brings a wealth of experience from his time in some of Delhi's most iconic kitchens, Hyatt, Marriott, and ITC etc.. His passion for authentic Indian cuisine is unmatched, and together, they create a symphony of flavors that tell the story of Delhi.

AM: What is the meaning behind Dilli Dilli?

AA: Dilli Dilli is a fun way of saying Delhi twice - which at the same time represents Old Delhi and New Delhi. It's a celebration of the city's rich history and its dynamic present. By bringing together the essence of Old Delhi's timeless traditions and New Delhi's contemporary spirit, we aim to offer our guests an unforgettable dining experience that captures the heart of India's capital.

AM: Dilli Dilli is bringing Old Delhi and New Delhi together. Which chef represents which and are the flavors, spices, and techniques of Old Delhi and New Delhi?

AA: Chef Gaurav Anand embodies the innovative spirit of New Delhi, infusing post British era techniques and highlighting dishes that were brought by this occupation and by other Indians who migrated from other states. Chef Vipul Gupta, with his deep-rooted knowledge of traditional Indian cooking, brings the historic flavors and spices of Old Delhi to life. Together, they create a harmonious blend where age-old recipes meet contemporary flair, offering a unique culinary journey.

AM: For those that are dining here, what is the ambiance that they can expect and what can you tell me about the decor?

AA: Dilli Dilli offers a vibrant and eclectic ambiance that mirrors the bustling streets of Delhi. Our decor is a fusion of traditional and modern elements, with colorful textiles, intricate jaali work, and vintage photographs that transport you to the heart of Delhi. It's a lively, welcoming space where every corner tells a story.

AM: What are 3 Small Plates that we should consider for the table when we come in?

AA: You must try the Chili Cheese Toast, a nostalgic snack that will take you right back to childhood, the Goat Shaami Kebab from Wengers - if you're from Delhi, you will definitely appreciate this one - , and the Masala Peanut Bhindi, a modern twist from Jahapanaah club, my personal favorite. Each dish offers a burst of flavors that are quintessentially Delhi.

AM: What are 3 Signature Dishes that we should consider?

AA: Our signatures include the Seekh Mirza Ghalib, a minced lamb shoulder kebab with kastoori methi, the Gilafi Paneer, homemade buffalo milk cottage cheese with red onion and capsicum, and the Tandoori Branzino which resembles the grilled pomfret you would have in Delhi. These dishes are a culinary journey through Delhi's diverse food culture.

AM: What are 3 Large Plates that we should think about ahead of our dinner?

AA: Consider the Pista Kofta, a golden fried cheese dumpling wrapped in silver foil dunked in a gourmet pistachio creamy sauce, the National Mutton Curry, featuring premium goat meat in a marrow sauce, the Dehlavi Chicken Biryani, a fragrant basmati rice dish with burrani yoghurt.

AM: What are 3 breads that you suggest that we should enjoy?

AA: Our freshly tandoori baked Naan, the rich and buttery Lachha Paratha which is a multi layer hole wheat bread, and the unique Roomali Roti which you can't find anywhere else. Each bread complements our dishes beautifully.

AM: To complete our meal, what are 3 desserts that we can share?

AA: Indulge in the Royal Tukda, a golden fried bread soaked in saffron and cardamom milk, the Chavanni Jalebi, mini coin Indian funnel cake with almond saffron milk, and the Gajjrela, a traditional carrot pudding served with rabri. These desserts are a sweet conclusion to your culinary journey at Dilli Dilli.

AM: Tell us about your Beverage Director Jeremy Le Blanche. What is his background working within the cocktail industry?

AA: Jeremy Le Blanche is a visionary in the cocktail industry, with a background in some of the world's top bars. His expertise lies in crafting innovative cocktails that resonate with the spirit of Delhi, using traditional Indian ingredients to create unique and memorable flavors.

AM: What are drink profiles that are indicative of the spirit of India's culinary capital?

AA: Our cocktails are a blend of bold and aromatic spices, refreshing citrus notes, and rich, earthy undertones. They capture the essence of Delhi's vibrant street markets and the city's lively spirit.

AM: What are 3 cocktails that you suggest that we should have on our next visit?

AA: You should definitely try our signature Golgappa Margarita, a refreshing blend of pani puri masala, lime, and bee pollen infused tequila. It's served with a little golgappa (poori craquer) which you can eat!

Old India, which is our version of an Old Fashion, it's a little bit on the sweeter side, with smoked woodford reserve bourbon, and presented in a theatrical smoky container.

Our Golden Hour cocktail comes in a beautiful amber coupe glass, and embodies a summer drink during all seasons! It also comes with an Indian mango pickle which is supposed to be eaten before the first sip.

AM: You are open for dinner service, do you envision that you will have a lunch service or Brunch?

AA: We are excited to announce plans for a future brunch service post Valentine's, where guests can enjoy our unique flavors in a more relaxed setting.

AM: Are there any events coming up that you would like to share whether it's Winter/Spring events or a Valentine's menu?

AA: We're excited to host a special Valentine's menu, featuring exclusive dishes and cocktails that celebrate love and culinary artistry. Stay tuned for more details on our upcoming events.

IG @dillidillinyc

PHOTO CREDITS | The Art of the Snack + PG 136 9M3NU Dilli Dilli

Read the JAN ISSUE #109 of Athleisure Mag and see THE ART OF THE SNACK | Dilli Dilli in mag.

THE ART OF THE SNACK | AROQA

We all have our favorite cuisines and even when it's our go-to, it's nice when we're able to be able to enjoy it in a different way for flavorful inspiration. We caught up with aRoqa's owner, Monica Saxena in NYC's Chelsea, to find out about this NYC destination, how it surprises its patrons who come to dine and what we should think about ordering the next time we swing by.

ATHLEISURE MAG: Monica, tell me about your background and how you came to creating aRoqa?

MONICA SAXENA: I grew up in a wonderful family of food lovers, families of friends who loved food, a mix of gourmet cuisine of various types (Ethnic Indian), in a place called Lucknow, in India. Food across India is a bit like the shifting dialects (approximately 122 languages and 1599 dialects), across a population of 1.3 billion people. Every street corner could place a delectable item in your mouth. Such is the abundance of flavors and experimentation. That alongside what was a core palate at home, which happened to be quite well evolved, got me hooked on fine foods, or you may even want to call them authentic interpretations of food that we all liked. The seeds of good tasty foods were planted then, without much effort. It was a given at home and all that surrounded my growing up years. I moved across from India to the Bay Area in 1987 and what I missed most was that surrounding set of flavors. It took me a while to recognize that what one takes for granted can require a lot of effort, when not in that environment! From sourcing simple spices, to making the time to cook what I liked, all took time. As I liked food, I put in the effort to learn how to experiment and make do with flavors that I had begun to miss a lot. It did not become a career until 2016. Having a partner and family that supports your aspirations, is another key ingredient to realizing your passion!

AM: Who is the Executive Chef of aRoqa and what is their culinary journey/background and kitchens that they trained in prior to coming to this restaurant?

MS: Our Executive Chef is Munny Passi, who comes from a family of restaurateurs in India. He began working in his father’s family restaurant at the tender age of 13. There he learned the techniques of Indian cooking from many of the country’s regions. He left India for England, working in traditional Indian restaurants throughout London. He then made his way to New York and landed a job as Bhatti Indian Grill’s Head Chef, where he worked for four years before joining aRoqa.

AM: What does aRoqa mean and when did it open?

MS: “Roqa” means an informal engagement of two people prior to formal celebrations in the Panjabi language in India. Personally, I wanted a name with few letters and the story behind the name made for a perfect venue concept that I had in mind. Roqa also means a stop and "A Roqa" means “A Stop,” which was befitting the romantic date night Indian tapas food concept I had envisioned to open. As I wanted to break the Indian food away from simply "Curry" and introduce small plates to be enjoyed. We opened June 2017.

AM: What can guests expect in terms of the cuisine that is served here?

MS: Authentic Indian flavors with a playful presentation in Tapas concept. The cuisine was developed and curated by two Indian chefs prior to the restaurant opening named Jamsheed Bhote and his wife Hanisha Singh, who came to NY to train the current team of aRoqa Kitchen team, they helped design and plate the cuisine.

AM: What is the ambiance of aRoqa – what can those coming in to dine expect when they eat here?

MS: It is seductive, romantic, inviting and intriguing, and satisfying where food is concerned.

AM: For those opting to eat at the bar, what are 3 Happy Hour items that you suggest are great to eat there?

MS: As it is mainly tapas and small plates, depending on the dietary preference we have a variety of Vegetarian and Non-vegetarian small plates keeping in mind. We have gluten free and vegan options also. Some popular items are Eggplant with Fenugreek bread triangles, Kataifi Mushrooms, and our Habanero Chicken tikka.

AM: What are 3 cocktails that you suggest that we can enjoy when visiting?

MS: Some of our signature cocktails are Season of Luck, Marigold and Smoke, and Reengagement. We are also launching 8 new cocktails in June.

AM: For those who pop into lunch, what are dishes that we should eat when coming in with friends and family?

MS: The lunch menu is created mainly keeping a small budget and quick turnaround time for people to pick and go. We have the full dinner menu available for our sit-down guests also.

AM: For dinner, what are 3 appetizers that we should think about ordering?

MS: Lamb seekh Kebab, Pepper Prawns and Bhatti Murgh Chops. I always consider this to be a hard question as it's like being asked to pick which are your favorite children. I take great pleasure in serving dishes that I enjoy equally on the menu.

AM: For our main meal, what are 3 dishes that we can enjoy with friends and family?

MS: Our Shared Plates menu section was created on popular demand by Executive Chef Munny Passy for guests who told us they wanted Indian staples on the menu too, and we added curries for guests to share and enjoy. Guest favorites are Chicken Tikka Masala and Daal Makhani, and Whole Okra which I have not yet found on the menu at any other Indian restaurant - it is my mother’s recipe.

AM: For dessert what are 3 items that we should keep our eye on?

MS: Indian desserts are very sweet so we decided on keeping a few Gelatos to cater to our non-Indian guests, Daulat Ki Chaat, an old awadhi dessert; and Coconut Kheer for our dairy free guests.

AM: In addition to offering lunch and dinner, you guys have a brunch menu as well. What are 3 brunch items that we should have?

MS: Our brunch menu came out of a failing American breakfast menu that we carried it for a while. Then the question became, “Why go to an Indian restaurant to have an American brunch menu?” so I turned my focus on serving what we normally eat in India for breakfast. Chef Munny and myself introduced Poori Aloo, Vada Pav, a Bun Omelette, and chola bhatura, along with the rest of our traditional Indian brunch menu, consisting of things one grew up on eating at the train stations and in college campus canteens, as well as weekends in our homes.

AM: You were recognized by Michelin last year, how does it feel to have your restaurant honored in this way?

MS: Humbling as being a foodie one tries to keep dishes as honest to their roots as possible, and the desire is to keep the guests happy with the flavor profiles at the menu choices and presentation.

IG @aroqanyc

PHOTOGRAPHY CREDIT | aRoqa

Read the MAY ISSUE #77 of Athleisure Mag and see THE ART OF THE SNACK | aRoqa in mag.

THE ART OF THE SNACK | SAPPHIRE CUISINES OF INDIA

This month's The Art of the Snack comes from Sapphire Cuisines of India which is exactly what's needed when it comes to having savory frinds for the holiday season that provides the right amount of comfort. We took some time to talk with its owner,

Darshan R. Shah. He talks about the Executive Chef and how he came to the restaurant on the UWS. In addition, he talks about what can be expected for guests when they come with friends and family to dine. As always, we always like hearing what we should eat and drink when we're celebrating our moments. He gives us the scoop on a number of dishes and cocktails that we should make a note of upon our next visit.

ATHLEISURE MAG: Tell me about Executive Chef Sachin Wagh. What is his culinary background and how did he come to Sapphire Cuisines of India.

DARSHAN R. SHAH: Executive Chef Sachin Wagh is an internationally known Indian chef who had previously worked with me at the internationally famed restaurant adä. adä was the only Indian restaurant in the world that was awarded the coveted “Five Star Diamond Award.” Thereafter, Chef Sachin also was the executive chef for Inflight Catering Corp where he spearheaded the Inflight Kitchen. His kitchen was the only one internationally to have an astounding 97% food approval rating to the passengers in Jet Airways. From our time at adä, Chef Sachin and I have a relationship that goes back about 20 years.

AM: How would you define the style of cooking and how does that mesh with the menu at Sapphire Cuisines of India?

DRS: Well, the very first thing I would point out are the ingredients. Indian food has long been the best tasting food in the world; however, spices were used to camouflage inferior ingredients instead of accentuating quality ingredients.

Second, in order to have the food taste its best, it’s necessary to grind the spices fresh and not purchase pre-ground or pre-blended spices.

AM: Sapphire Cuisines of India relocated to the UWS, how has it been to relaunch here and to merge elements of the former location while adding in new focuses for a fresh start?

DRS: Although they were successful in their old location, we felt a fresh new start would be optimal including maintaining some of the old favorites. We have therefore re-imagined the old Sapphire Cuisines of India.

AM: What can guests expect when they come to dine here?

DRS: Hope, quality service, and an amazing food experience as we continue to evolve.

AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?

DRS: It is a restaurant with a clean look and feel where diners are not overwhelmed with a busy interior, but also an outdoor patio providing spacious seating and a beautiful view of Broadway.

AM: What does Avant-Garde Indian dining mean?

DRS: To us at Sapphire Cuisines of India, it means that we can have a presentation of Indian food as we “eat with our eyes.” The menu and presentations continue to evolve at Sapphire though COVID has also been a difficult time for all in our industry.

AM: What are 3 appetizers that you suggest we should order when visiting?

DRS: I would suggest our Dahi Kebab, Hung yogurt, spiced, pan seared, over mustard tempered raw slaw; Shrimp Balchao, spicy shrimp in a tangy sauce; and Vitamin bhel, millet with raw mango, gram crisps, mint and tamarind sauces.

AM: What are 3 main dishes that we should enjoy when visiting?

DRS: Goan Barbeque Ribs, with masala truffle fries; Filet Mignon, with cumin tempered fingerlings; and our Morel Mushroom Biryani with truffle oil.

AM: What are 3 cocktails that you suggest?

DRS: A full bar is available, but the cocktail menu still being produced.

AM: To complete our meal, what are 3 desserts that you suggest?

DRS: The Masala Chai Panna Cota, Phirni Crème Brulee, and our Kheer, or rice pudding.

AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?

DRS: There were many things we had slated for this time, however, with the uncertainty we are facing, we are waiting for all these bans to be lifted and life returning to normal.

PHOTOGRAPHY COURTESY | Sapphire Cuisines of India

Read the DEC ISSUE #72 of Athleisure Mag and see The Art of the Snack | Sapphire Cuisines of India in mag.

YELLOW IS A GO

Sometimes you have to give it up to get it back together - but how far would you go to make sense of your world and your place in it? Kim Dinan does that while adding goodwill into the world in her memoir, The Yellow Envelope. We took some time to chat with Kim to find out about her series of time traveling with her husband as a global nomad, those she met along the way, what she learned and how she has assessed her time post the journey that was covered in her book.

ATHLEISURE MAG: We enjoyed this memoir, do you still go on nomadic adventures? How does it feel to be home with a routine etc?

KIM DINAN: I have not had a nomadic adventure since my husband and I returned to the states in 2015. The adjustment back to a “traditional” life was fairly jarring and we had a few months where we felt like we couldn’t tell the ground from the sky. Since we’d sold everything before we left, we came home with nothing. We rented a house, but it was completely empty. We didn’t own a bed, a couch, a car or dishes. So initially there was this out-of-control feeling as we re-acquired all of this stuff we’d purposefully gotten rid of. Then my husband went back to a 9-5 job and that was a real shock to the system. I had my book and freelance work to focus on, but all in all it just took a while to find our feet again. 

There were bright spots too, though. I longed for a routine and was happy to have one again. Toward the end of our trip all I wanted was an oven to bake bread in and dresser drawers to organize my clothes. The small things that I used to take for granted in everyday life became things that I really missed. To this day, if it’s raining outside and I’m inside, I thank the universe to have a roof over my head and warm water in the faucet. Those things weren’t guaranteed when we were traveling, and there are many people that do not have such luxuries. I just don’t take those conveniences for granted anymore.

For a long time we said that we’d never do a truly nomadic trip again because the adjustment back was so hard—but of course now we are plotting our next big adventure. Though when we hit the road next time we’re getting a storage unit!

AM: Are you still in touch with Michele and Glenn?

KD: Absolutely! Michele and Glenn still live in Oregon, and while we don’t live in Oregon anymore, we keep in touch via email and Facebook and of course we see them whenever we go back to the west coast. A few months after we returned to the states Michele took a six-month sabbatical and Glenn quit his job and they set out on their own trip around the world!

AM: Inspiration and being a role model when you may not realize it is a theme that we kept seeing in your book. Besides Michele and Glenn, who else inspired you on this trip? 
 
KD: I met so many inspiring people on our trip. I think the most inspiring thing was not one single person, but this realization that there are so many ways to live—and there’s no “right way.” In the U.S. there’s this belief that you should follow this very traditional and well-trodden path that’s like: high school, college (if you’re lucky), job, house, marriage, kids… you know it because everyone knows it. It’s just a part of who we are as Americans. There’s nothing wrong with it per se, it’s just not the only way.

It wasn’t until I set out into the world that I realized that there are people all over the world living in very different ways—and they were happy. Of course, I always knew this intellectually but to actually experience it was a whole new thing for me. There are people that have very little money, but are incredibly rich in community—their social fabric is so strong. 

I met people that had traveled for years and were raising their kids on the open road. I met olive farmers and doctors and rickshaw drivers and holy men and women and what I realized was that, you know, we all need certain things to have a good life—clean water and air, food, access to a good education, community—but after that life can take so many shapes. You don’t have to do it the way everyone back home is doing it. You’re allowed to live life
in the way that makes you feel really alive, even if it doesn’t make sense to other people. 

AM: You traveled for 2 years on this trip - what are 3 things you loved and 3 things you could have done without on the trip?

KD: We actually traveled for nearly 3 years! Not every country and experience made it into the book. 

When I look back on the trip the 3 things I really loved was, first of all, the time. Every single day was wide open. I had the time to really look inward, to ask myself what I wanted out of life, to spend time mentally sorting through my life and truly getting to know myself. I feel so incredibly lucky that I had those years—they changed my life. 

The second thing I really loved, and maybe this makes me sound a bit selfish, was that I didn’t worry about people. Since I wasn’t home and I didn’t have a phone I knew that I’d only hear about something if it was really important. I used to be the kind of person where, if the phone rang unexpectedly, I’d automatically think that something was wrong. I guess I’m a worrier by nature. But I stopped worrying because I was so far away from home and I couldn’t fix anything for anybody—and that feeling was incredibly freeing. 

The third thing I loved was the food. Oh man, the food. Especially the Indian food—even the airplane food in India made me drool. 

As far as the things I could have done without. Well, I really missed the people I loved. I missed being a daily part of people’s lives. You leave and the world keeps right on spinning and you realize that if you don’t show up for people they move on without you. I also could have done without the marriage tensions and problems that came to a head while traveling. But the thing is, I’m also grateful that I faced my deepest questions—about my marriage and myself—head on. It’s so easy to stuff uncomfortable thoughts and feelings down and ignore the truth and much, much harder to face it. No one wants to go through gut-wrenching times, but they’re necessary.  

AM: What lessons that you learned on the trip do you still do to this day?

KD: One of the biggest things I learned on the trip was to let go. I stopped being a control freak. I used to think that I was just born that way but, nope, it’s a learned thing and it can be changed. Now I know that the only thing I can control is my reaction in any given situation. So I just roll with things now. It’s so much better not getting worked up about small things! 

Because of the yellow envelope gift we were given, I also learned a lot about giving. I learned that giving will always be awkward and uncomfortable but that's no reason to avoid it. To this day I still give yellow envelopes away and I’ve even started something called The Yellow Envelope Project (find it on Facebook @yellowenvelopeproject) where I mail yellow envelopes to people around the globe and they use their envelope to perform an act of kindness.

AM: Prior to leaving on this trip, what are 3 things that you would have never done in your old life, but find yourself enjoying now?

KD: I used to be a planner, but now most of the time I just show up and figure things out when I get there. It leaves room for spontaneity and adventure.

I also used to be so guarded of my time, but now I’m more open. I make time for people—I almost always say yes to an invitation, whereas before I said no because my life was so scheduled and regimented.

I’m also just more curious about people and more trusting. I mean, I traveled the world for three years, relying on strangers the whole time, and time and time again people proved to me that humans are generally good and willing to help as long as you are open to receiving. That’s the thing; I wasn’t open to receiving things before. Now, I let people help me. And I do everything I can to help other people. We’re all in this thing together.
 
AM: What are your favorite mountains/hiking trails?

KD: Oh, there are so many!! First, I have to start in my own backyard because the United States has some of the most stunning natural beauty in the world. The National Parks are a national treasure—I could spend the rest of my life just exploring states like Utah, Colorado, Oregon and Washington.

I have a very soft spot in my heart for the Camino de Santiago, a 500-mile pilgrimage route through Spain that I walked solo (though it didn't make it into the book - maybe another book!). The Camino de Santiago is a special experience, there’s nothing else like it on earth.

I also have to give a shout-out to Nepal. My husband and I walked the Annapurna Circuit. That was some of the hardest trekking of my life (we crested a 17,000-foot pass!) but also some of the most magical. It’s not just the mountains, which are amazing, but also the villages that you walk through. It’s a special part of the world and I can’t wait to go back.
 

AM: What places/countries have you yet to visit that are on your bucket list?

KD: Namibia, Tanzania, Iceland, New Zealand, Ireland, Bhutan, Tibet… should I go on? 

AM: Are you still in touch with the women you met in India or those that were on the biking trip in Vietnam?

KD: Somewhat, yes. Thanks to the wonders of Facebook and Instagram I’m able to keep up to date with most of the people I met on my trip.

AM: There are many people/experiences that you share - is there a moment that didn't make it in that you or Brian were impacted by?

KD: I think of a thousand small moments that impacted us—people stopping to ask us if we needed directions when we looked lost, people that asked us curiously about our life back home, just small moments when others took the time out of their day to assist us in some way. I think in general we’re all so caught up in our own lives and moving so fast that we rarely take the time to look up and see how we can be of service. I try to pay more attention now to small ways that I can help.

AM: Culturally you walked in the shoes of others throughout your journey as you experienced various "culture shocks". Share 3 with us and why is traveling to places different than your own so important?

KD: Traveling is so important because it teaches you what it's like to be a foreigner. It’s hard to be the odd man out like that. It’s impossible to know what that feels like and not have more compassion and understanding for people having similar experiences in your own country. Traveling teaches you that your way is not the only way. You don’t have
to get on an airplane and fly halfway around the world to learn this lesson. If you live in the country, go to the city. If you live in the city, head to the country. Be open and curious—you’ll learn something.

As far as culture shock goes, I think the biggest culture shock came when we transitioned from western to eastern cultures. In western cultures, thinking is very linier and logical. In eastern cultures, it seems like there is more wiggle room. If you try to use logic to make sense of the way some things go down in places like India, you’ll go nuts. But if you can just learn to laugh and accept things as they are, you’ll be fine. That was my experience.

AM: What was your favorite country and/or city covered in the book? 

KD: Well, when I look back on the trip I know that some of my feelings about certain places are clouded by my own personal journey. I was battling a lot of internal unrest in South America, so when I think back to some of those countries it's hard for me to separate my own unhappiness with my overall feelings about a place. On the other hand, I am in love with India. I loved the country, the people, the culture—but I also had a bit of an awakening in that country, so I’m sure the fact that I kind of came out the other side of things and found balance there is also part of the reason why I love that country so much. I’m almost afraid to go back because I love it in my memory just the way it is.

Read more from the April Issue and see Yellow is a Go in mag.

SCIENCE & POP CULTURE MERGE

We love when worlds collide and today, a new species of Spider was found within the genus Eriovixia which contains 20 species of orb-weaving spider and is widely distributed across Asia and Africa.

Found in a shrub in Karnataka, India the above female spider is grayish brown and leaf shaped. Its resemblance to other members of its genus showed that its differential of it's genitalia and exoskeleton meant that it should be a new species.  The scientists noted that the name choice was derived from "an effort to draw attention to the fascinating, but oft overlooked world of invertebrates and their secret lives," E. gryffindori is meant to be "an ode from the authors, for magic lost, and found." 

Of course they shared the name with Harry Potter author, J.K. Rowling (whose response you can see below via Twitter) as well as their full findings that were published in the Dec. 2016 issue of the Indian Journal of Arachnology.

.@curiocritters I'm truly honoured! Congratulations on discovering another #FantasticBeast! 👉🕷✨ pic.twitter.com/NJ4Fe27F1r

— J.K. Rowling (@jk_rowling) December 11, 2016

PUT AN END TO SEX TRAFFICKING

Athleisure Mag proudly supports SOLD in efforts to help stop children sex trafficking.
 
The story of one brave thirteen-year old Nepalese girl who dreams of buying a tin roof for her family home, only to be tricked and taken to a prison brothel in India where she is coerced into bonded sexual slavery. Despite conditions, her will is never broken. Gradually, she builds friendships and trust with others, creating a new family, while secretly planning her escape. Grounded in hope and the resilience of the human spirit, the film rouses feelings of outrage and inspires action.  

ATHLEISURE MAG: What led you to begin the project and mission? (tell us more about the book by Patricia McCormick)?

JEFFREY D. BROWN: My father is a pediatrician who worked in refugee camps most of his career helping children in dire circumstances in Haiti, Somalia, Biafra, Bangladesh, Vietnam, Sorevjo, and many other countries.

I wanted to make a film that could drive a campaign to help real children.  When I read SOLD in one sitting 10 years ago, I knew I had found the vehicle I was looking for.

AM: Who else joined forces to get the film made?

JDB: Jane Charles was the first call I made and she read the book and came on board immediately.  Together we raised the funds to get the film made and distributed and now we are raising the funds to continue our campaign across the world. We made SOLD as a tool for change, and everyone can be part of it by bringing SOLD to your community, church group, college, high school or corporation.  We created two versions of the film for this purpose - the full length version which has opened in 9 film festivals, won 4 audience awards and two Jury Awards and a shorter 50 min version which is rated PG-13 for high schools and corporations.  If you go to www.soldthemovie you can request a screening there.

AM: Tell us about the film? How is it a call-to-action and what light does it shed about human spirit?

JDB: The film, ike the book, is in a first person account.  We put you in the shoes of one amazing girl who we follow as she is tricked and trafficked.  By telling one girl's story - we tell the story of the 5.5 million children who are trafficked every year. Statistics go into your head - SOLD goes straight into your heart.  

When you learn first hand what is happening - you have to then do something about it. The Taught Not Trafficked campaign gives our audience a way to become part of the solution. Along with our many partner organizations we are re-building schools in Nepal destroyed in the earthquake. If you can keep a child in school until they are 16 years old, their chances of getting trafficked drop 80%. We are bringing vocational training and healing to children who were trafficked.  And we are building safe houses to get the children of sex workers out of brothels before they are forced into the work their mothers do- so we are interrupting second generation trafficking.

AM: What personal lessons and growth have you seen over the course of doing the film and project?

JDB: Making this film and waging this campaign has personally made me much stronger.  We have encountered all kinds of tests and challenges.  It has affirmed my faith that nothing succeeds like patience and any time not spent on love is wasted.  I have described this journey as a long and winding walk on red hot coals.  You have two choices- keep going and trust or get off.  Jane and I have kept going because in meeting thousands of girls who were trafficked- we now must make a difference in their lives.

AM: What were the first steps to action (and what were difficult obstacles to get going)?

JDB: We went to India and made a trailer before we made the film. We did this incredibly inexpensively to give people a feel for what we were aiming to create. It still took 2 years to raise our funds. It also took 6 months to find the lead Niyar who is just amazing. We saw over 1000 girls before she was cast.

AM: What went into the casting process and tell us about some of the amazing talent in the film?

JDB: Tess Joseph in Mumbai was our casting agent and she found amazing talent for us.  There are so many wonderful, well trained actors in India. Sushmita Mukerjee who plays the iron fisted brothel madam - auditioned for us- she is famous in India and had never auditioned for anything.  She is an amazing TV star.  She rented a long wig and just nailed the part in her audition. She is funny and scary and unpredicatable. The other amazing cast includes Gillian Anderson from X- Files and David Arquette from Scream - both were friends of mine.  From India we have many award winning cast members: Tillotama Shome (Monsoon Wedding) Seema Biswas (Water, Midnight's Children) Ankur Vikal (Slumdog Millionaire) Parambrata Chatterjee (Kaahani).  But the most incredible performance is from Niyar Saikia who plays the lead - Lakshmi.

AM: How many schools have been rebuilt so far and what are short and longer term goals? Tell us more about the educational awareness and boarding facilities programs.

JDB: So far, with Childreach International and the #TaughtNotTrafficked campaign we have re-built 90 classrooms.  We will build another 200 in the Spring when SOLD goes out to 40 UK Universities.

32,000 classrooms were destroyed in the earth quakes, that is 5,000 schools leaving over a million children with no schools to attend.  They are now 300% more likely to get trafficked then they were when they were attending school.

We are also with Arto of Living's Care For Children Initiaitive, using SOLD to raise funds to build 10 boarding safe houses for children of sex workers. If we can get thousands of children out of the brothels before they are forced into prostitution at age 13- things will change.

We are bringing vocational training with Build A Nest and healing with iRest training from the iRest Institute.  Initially we are bringing this to survivors at 5 NGO's and also to three businesses which employ survivors. With vocational training the girls who were trafficked can earn their own way. Sadly, most of them cannot go home because of the shame and stigma.  Our long term goal is to prove this vocational training and healing work and spread it to the 50 other NGO's in India and to all NGO's with survivors in Nepal as well.

AM: Where can we see the film and what is the present campaign?

JDB: If you go to www.soldthemovie.com,  there are buttons to click there with links to bringing the film to your community or school.

If you go to our website and click on Take Action - there is a host of things you can do to become part of the solution including shopping from survivor made products like clothing and jewelry. All of what you purchase supports survivors and 15% of sales that go through our website support the #TaughtNotTrafficked campaign.

It will take hundreds of people working together to make change. Together we can do it.

AM: How can people help?

JDB: Arrange to see SOLD in your church, school, rotary club, club or corporation and support the #TaughtNotTrafficked campaign.  

Bring others to this issue by showing SOLD. After the screening unite the audience together with a pledge to make change. Funds are needed for local and international non-profits who are dedicated to making a difference.  Our supporters started StolenYouth.org in Seattle and have made huge changes there.  We have a downloadable PDF called Circles of Change- which shows how to start an organization like that which simply raises funds each year for existing organizations in Seattle to help them scale up.