Read the AUG ISSUE #116 of Athleisure Mag and see 9LOOKS | Philipp Plein in mag.
Read the AUG ISSUE #116 of Athleisure Mag and see 9LIST STORI3S | Tyson McGuffin in mag.
PHOTO CREDIT | Creative Arts Emmys/Television Academy
Yesterday and today, the Television Academy announced the winners for this year’s nominees for the Creative Arts Emmys at the Peacock Theatre in LA and an abbreviated version of the show will air on Sept 13th on FXX. Here are the winners from these epic nights.
SHORT FORM COMEDY, DRAMA OR VARIETY SERIES
The Daily Show, Desi Lydic, “Foxsplains”; Jennifer Flanz, Ramin Hedayati, Jocelyn Conn, Matt Negrin, Jason O. Gilbert
SHORT FORM NONFICTION OR REALITY SERIES
Adolescence, The Making of Adolescence
PRODUCTION DESIGN FOR A VARIETY SPECIAL
The Oscars, Misty Buckley, Alana Billingsley, John Zuiker, Margaux Lapresle
PRODUCTION DESIGN FOR A VARIETY OR REALITY SERIES
Saturday Night Live, Akira Yoshimura, Keith Raywood, Joe DeTullio, Andrea Purcigliotti, Patrick Lynch, Sara Parks
CHOREOGRAPHY FOR VARIETY OR REALITY PROGRAMMING
The Grammy Awards, Robbie Blue
MUSIC DIRECTION
Kendrick Lamar, Tony Russell
MUSIC COMPOSITION FOR A DOCUMENTARY SERIES OR SPECIAL
Chef’s Table, Duncan Thum, David Bertok
SOUND EDITING FOR A NONFICTION OR REALITY PROGRAM
Music by John Williams, Dmitri Makarov, Tim Farrell, Richard Gould, Ramiro Belgardt
SOUND MIXING FOR A NONFICTION PROGRAM
Beatles ’64, Josh Berger, Giles Martin
SOUND MIXING FOR A VARIETY SERIES OR SPECIAL
SNL 50: The Anniversary Special, Robert Palladino, Ezra Matychak, Frank Duca, Doug Nightwine, Christopher Costello, Caroline Sanchez, Josiah Gluck, Jay Vicari, Tyler McDiarmid, Geoffrey Countryman, Devin Emke, Teng Chen
SOUND MIXING FOR A REALITY PROGRAMMING
Welcome to Wrexham, Mark Jensen
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CASTING FOR A REALITY PROGRAM
Love on the Spectrum, Cian O’Clery, Sean Bowman, Emma Choate
EMERGING MEDIA PROGRAM
SNL 50 Special: Immersive Experience, Lorne Michaels, Michael DeProspo, Michael Scogin, Rick Rey, Matthew Celia
INNOVATION IN EMERGING MEDIA PROGRAMMING
White Rabbit
WRITING FOR A NONFICTION PROGRAM
The Daily Show Presents: Jordan Klepper
WRITING FOR A VARIETY SPECIAL
SNL 50, James Anderson, Dan Bulla, Megan Callahan-Shah, Michael Che, Mikey Day, Mike DiCenzo, James Downey, Tina Fey, Jimmy Fowlie, Sudi Green, Jack Handey, Steve Higgins, Colin Jost, Erik Kenward, Dennis McNicholas, Seth Meyers, Lorne Michaels, John Mulaney, Jake Nordwind, Ceara O’Sullivan, Josh Patten, Paula Pell, Simon Rich, Pete Schultz, Streeter Seidell, Emily Spivey, Kent Sublette, Bryan H. Tucker, Auguste White
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HOST FOR A GAME SHOW
Jimmy Kimmel, Who Wants to Be a Millionaire?
GAME SHOW
Jeopardy!
MAKEUP FOR A VARIETY, NONFICTION OR REALITY PROGRAMMING
SNL 50, Louie Zakarian, Jason Milani, Amy Tagliamonti, Rachel Pagani, Young Bek, Stephen Kelley, Joanna Pisani
HAIRSTYLING FOR A VARIETY NONFICTION OR REALITY PROGRAM
SNL 50, Jodi Mancuso, Cara Hannah, Inga Thrasher, Amanda Duffy Evans, Chad Harlow, Gina Ferrucci, Brittany Hartman, Katie Beatty
COSTUMES FOR VARIETY, NONFICTION OR REALITY PROGRAMMING
Beyoncé Bowl
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PICTURE EDITING FOR VARIETY PROGRAMMING (SEGMENT)
SNL 50, Ryan Spears, Paul Del Gesso, Christopher Salerno, Daniel Garcia, Sean McIlraith, Rhyan McIlraith
PICTURE EDITING FOR VARIETY PROGRAMMING
Cunk On Live, Damon Tai, Jason Boxall
PICTURE EDITING FOR A NONFICTION PROGRAMMING
Pee-wee As Himself, Damian Rodriguez
PICTURE EDITING FOR A STRUCTURED REALITY OR COMPETITION PROGRAM
The Traitors, Patrick Owen, Seddon-Brown
PICTURE EDITING FOR AN UNSTRUCTURED REALITY PROGRAM
Welcome to Wrexham, Sam Fricke, Jenny Krochmal, Mohamed El Manasterly, Michael Oliver, Tim Roche, Matt Wafaie, Steve Welch, Tim Wilsbach
CINEMATOGRAPHY FOR A REALITY PROGRAM
The Traitors, Siggi Rosen-Rawlings, Matt Wright, Jack Booth, Alex Bruno, Ned Ellis-Jones, Ollie Green, Quin Jessop, Guy Linton, Joshua Montague, Paul Rudge, James Spencer, Matt Thomson, Alex Took, Melvin Wright
CINEMATOGRAPHY FOR A NONFICTION PROGRAM
100 Foot Wave, Michael Darrigade, Vincent Kardasik, Alexandre Lesbats, Laurent Pujol, Karl Sandrock, Chris Smith
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DOCUMENTARY OR NONFICTION SERIES
100 Foot Wave, Vince Kardasik, Ryan Heller, Michael Bloom, Maria Zuckerman, Zachary Rothfeld, Joe Lewis, Chris Smith, Nancy Abraham, Lisa Heller, Bentley Weiner
DOCUMENTARY OR NONFICTION SPECIAL
Pee-wee As Himself, Emma Tillinger Koskoff, Matt Wolf, Ronald Bronstein, Benny Safdie, Josh Safdie, Paul Reubens, Candace Tomarken
NARRATOR
Barack Obama, Our Oceans
HOST FOR A REALITY OR REALITY COMPETITION PROGRAM
Alan Cumming, The Traitors
HOSTED NONFICTION SERIES OR SPECIAL
Conan O’Brien Must Go, Conan O’Brien, Jeff Ross, Jose Arroyo, Jason Chillemi, Sarah Federowicz, Jessie Gaskell, Mike Sweeney, Aaron Bleyaert, Jordan Schlansky, Matthew Shaw
DIRECTING FOR A REALITY PROGRAM
The Traitors, Ben Archard
DIRECTING FOR A DOCUMENTARY/NONFICTION PROGRAM
Pee-wee as Himself, Matt Wolf
COMMERCIAL
Brian Cox Goes To College, Uber One for Students
LIGHTING DESIGN/LIGHTING DIRECTION FOR A SERIES
SNL, Geoff Amoral, Rick McGuinness, William McGuinness, Trevor Brown, Tim Stasse, Frank Grisanti, Reginald Campbell
LIGHTING DESIGN/LIGHTING DIRECTION FOR A SPECIAL
67th Annual Grammy Awards, Noah Mitz, Andy O’Reilly, Patrick Boozer, Ryan Tanker, Erin Anderson, Madigan Stehly, Will Gossett, Bryan Klunder, Hannah Kerman, Matt Benson, Matthew Cotter, Guy Jones, Kevin Faust
TECHNICAL DIRECTION AND CAMERA WORK FOR A SPECIAL
SNL 50, Bill DiGiovanni, John Pinto, Paul Cangialosi, Anthony Tarantino, Dave Driscoll, Brian Phraner, Daniel Erbeck, Mike Knarre, Ansel Nunez, Rick Fox, Anthony Lenzo
TECHNICAL DIRECTION AND CAMERAWORK FOR A SERIES
Saturday Night Live, Bill DiGiovanni, John Pinto, Paul Cangialosi, Anthony Tarantino, Dave Driscoll, Brian Phraner, Daniel Erbeck
STRUCTURED REALITY PROGRAM
Queer Eye
UNSTRUCTURED REALITY PROGRAM
Love on the Spectrum
EXCEPTIONAL MERIT IN DOCUMENTARY FILMMAKING
Patrice: The Movie
DIRECTING FOR A VARIETY SPECIAL
SNL 50, Liz Patrick
DIRECTING FOR A VARIETY SERIES
Jim Hoskinson, The Late Show with Stephen Colbert
VARIETY SPECIAL (Pre-Recorded)
Conan O’Brien, The Kennedy Center Mark Twain Prize for American Humor
GUEST ACTRESS IN A COMEDY SERIES
Julianne Nicholson, Hacks
CONTEMPORARY MAKEUP (NON-PROSTHETIC)
The Penguin, Martha Melendez, Kim Collea, Maria Maio
PROSTHETIC MAKEUP
The Penguin, Michael Fontaine, Michael Marino, Crystal Jurado, Diana Choi, Claire Flewin, Jerry Constantine, Yoichi Art Sakamoto, Bobby Diehl
PERIOD OR FANTASY/SCI-FI MAKEUP (NON-PROTHETIC)
House of the Dragon, Amanda Knight, Sara Kramer, Harriet Thompson, Bonny Monger, Helen Currie, Natalie Wickens, Vickie Ellis
PERIOD COSTUMES
Bridgerton, John Glaser, Amanda McLaughlan, Dougie Hawkes, George Sayer, Anthony Brookman
CONTEMPORARY COSTUMES FOR A SERIES
The Studio, Kameron Lennox, Betsy Glick, Tyler Kinney
CONTEMPORARY COSTUMES FOR A LIMITED OR ANTHOLOGY SERIES OR MOVIE
The Penguin, Helen Huang, Kate Smith, Austin Wittick, Rebecca Freund, Esther J. Han
FANTASY/SCI-FI COSTUMES
Andor, Michael Wilkinson, Kate O’Farrell, Richard Davies, Paula Fajardo
PERIOD OR FANTASY/SCI-FI HAIRSTYLING
Bridgerton, Erika Ökvist, Farida Ghwedar, Grace Gorman, Laura Sim, Emma Rigby, Hannah Forbes
CONTEMPORARY HAIRSTYLING
The Penguin, Brian Badie, Jenn Vasilopoulos, Mariko Miyagi
PRODUCTION DESIGN FOR A NARRATIVE CONTEMPORARY PROGRAM (ONE HOUR OR MORE)
Severance, David Schlesinger, Chris Shriver, Ann Bartek, David Schlesinger
PRODUCTION DESIGN FOR A NARRATIVE PROGRAM (HALF-HOUR)
The Studio, Julie Berghoff, Brian Grego, Claire Kaufman
PRODUCTION DESIGN FOR A NARRATIVE PERIOD OR FANTASY PROGRAM (ONE-HOUR OR MORE)
Andor, Luke Hull, Toby Britton, Rebecca Alleway
CASTING FOR A DRAMA SERIES
The Pitt, Cathy Sandrich Gelfond, Erica Berger
GUEST ACTOR IN A COMEDY SERIES
Bryan Cranston, The Studio
CASTING FOR A COMEDY SERIES
The Studio, Melissa Kostenbauder, Francine Maisler
CASTING FOR A LIMITED OR ANTHOLOGY SERIES OR MOVIE
Adolescence, Shaheen Baig
STUNT COORDINATION FOR COMEDY PROGRAMMING
The Righteous Gemstones, Cory DeMeyers
STUNT COORDINATION FOR DRAMA PROGRAMMING
The Boys, John Koyama
STUNT PERFORMANCE
The Boys, Jennifer Murray, River Godland, Alec Back, Moses Nyarko
ANIMATED PROGRAM
Arcane
CHARACTER VOICE-OVER PERFORMANCE
Julie Andrews, Bridgerton
INDIVIDUAL ACHIEVEMENT IN ANIMATION (juried)
Arcane, background design
Arcane, color
Love, Death + Robots, Production Design
Love, Death + Robots, Character Animation
Love, Death + Robots, Character Design
CHOREOGRAPHY FOR SCRIPTED PROGRAMMING
Étoile, Marguerite Pomerhn Derricks
PICTURE EDITING FOR A SINGLE-CAMERA COMEDY SERIES
The Studio, Eric Kissack
PICTURE EDITING FOR A MULTI-CAMERA COMEDY SERIES
Frasier, Russell Griffin
GUEST ACTRESS IN A DRAMA SERIES
Merritt Wever, Severance
PICTURE EDITING FOR A DRAMA SERIES
Andor, Yan Miles
PICTURE EDITING FOR A LIMITED OR ANTHOLOGY SERIES OR MOVIE
Monsters: The Lyle & Erik Menendez Story
SPECIAL VISUAL EFFECTS IN A SEASON OR A MOVIE
Andor, Mohen Leo, TJ Falls, Luke Murphy, Neal Scanlan, Scott Pritchard, Joseph Kasparian, Sue Rowe, Paolo D’Arco, Jean-Clement Soret
TITLE DESIGN
Severance, Oliver Latta, Teddy Blanks
SPECIAL VISUAL EFFECTS IN A SINGLE EPISODE
The Penguin, Johnny Han, Michelle Rose, Alexandra Prod’homme, Erin Sullivan, Goran Pavles, Emanuel Fuchs, Ed Bruce, Nathaniel Larouche, Adrien Saint Girons
MOTION DESIGN (juried)
Octopus! Phoebe Waller-Bridge
SOUND EDITING FOR A COMEDY OR DRAMA SERIES
The Last of Us, Michael J. Benavente, Chris Terhune, Joe Schiff, Christopher Battaglia, Mitchel Lestner, Jacob Flack, Odin Benitez, James Miller, Randy Wilson, Justin Helle, Ron Mellegers, Maarten Hofmeijer, Stefan Fraticelli, Brandon Bak, Jason Charbonneau
SOUND EDITING FOR A LIMITED OR ANTHOLOGY SERIES, MOVIE OR SPECIAL
The Penguin, Rich Bologna, Lawrence Zipf, Michael McMenomy, Angela Organ, Tony Martinez, Wyatt Sprague, Diego Perez, Matthew Haasch, Ben Holiday, Luke Dennis, Gareth Rhys Jones
SOUND EDITING FOR A COMEDY OR DRAMA SERIES (HALF-HOUR)
The Studio, George Haddad, Borja Sau Razquin, Stuart Martin, Randy Wilson, Justin Helle, Lorena Perez Batista, Jason Charbonneau, Stefan Fraticelli
SOUND EDITING FOR AN ANIMATED PROGRAM
Arcane, Brad Beaumont, Eliot Connors, Stephen P. Robinson, Janet Pascual, Dan O’Connell, John T. Cucci
SOUND MIXING FOR A LIMITED OR ANTHOLOGY SERIES OR MOVIE
The Penguin, Andy Kris, Rich Bologna, Christof Gebert, Julien Pirrie
SOUND MIXING FOR A COMEDY OR DRAMA SERIES (ONE HOUR)
Severance, Bob Chefalas, Jacob Ribicoff, David J. Schwartz, George A. Lara
SOUND MIXING FOR A COMEDY OR DRAMA SERIES (HALF-HOUR) AND ANIMATION
The Studio, Lindsey Alvarez, Fred Howard, Buck Robinson, Ron Mellegers
PERFORMER IN A SHORT FORM COMEDY OR DRAMA SERIES
Desi Lydic, The Daily Show
MUSIC COMPOSITION FOR A SERIES (ORIGINAL DRAMATIC SCORE)
Severance, Theodore Shapiro
MUSIC COMPOSITION FOR A LIMITED OR ANTHOLOGY SERIES, MOVIE OR SPECIAL (ORIGINAL DRAMATIC SCORE)
The Penguin, Mick Giacchino
ORIGINAL MAIN TITLE THEME MUSIC
The White Lotus, Cristobal Tapia de Veer
MUSIC SUPERVISION
The Studio, Gabe Hilfer
ORIGINAL MUSIC AND LYRICS
The Boys, Christopher Lennertz, “Let’s Put the Christ Back in Christmas”
CINEMATOGRAPHY FOR A SERIES (HALF-HOUR)
The Studio, Adam Newport-Berra
CINEMATOGRAPHY FOR A SERIES (ONE HOUR)
Severance, Jessica Lee Gagné
CINEMATOGRAPHY FOR A LIMITED OR ANTHOLOGY SERIES OR MOVIE
Adolescence, Matthew Lewis
GUEST ACTOR IN A DRAMA SERIES
Shawn Hatosy, The Pitt
TELEVISION MOVIE
Rebel Ridge
Read the latest issue of Athleisure Mag.
Read the AUG ISSUE #116 of Athleisure Mag and see 9LIST STORI3S | Sommer Ray in mag.
Read the AUG ISSUE #116 of Athleisure Mag and see THE 9LIST in mag.
Read the AUG ISSUE #116 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
PHOTO CREDITS | ABC The Golden Bachelor
PHOTO CREDIT | Disney/Maarten de Boer
On Sep 24th, we will join the rest of Bachelor Nation by watching S2 of The Golden Bachelor as we watch Mel Owens find his way through his journey to find someone to love. We know it will be an interesting season to watch the former NFL Rams’ player and Partner and Attorney at Law for Namanny, Byrne & Owens. We only have a few more days to go!
Now, we know who the contestants will be for this season and we’re sharing them below. In addition, we’re already looking at who could be going to Hometowns although night 1 will give us way more insight on this! Until then, enjoy getting to see the lovely women that we will see a lot more of!
Each night during this season, we will tweet about The Golden Bachelor and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
Read the AUG ISSUE #116 of Athleisure Mag and see Grapefruit Beauty in mag.
Read the AUG ISSUE #116 of Athleisure Mag and see THE PICK ME UP in mag.
In this month’s issue, our front and back cover story is with multi-Grammy winner vocalist, songwriter, multi-instrumentalist, 40M+ records sold with his band Matchbox 20 as well as selling 18M+ records as a solo artist, Rob Thomas! Earlier this month, his tour made its way to the Seaport here in NYC as he has been touring throughout the Summer as well as heading to Australia and New Zealand for a number of dates this Fall! With the release of All Night Days dropping on Sep 5th, we were excited to sit down and talk to Rob about his phenomenal career with his iconic band; learning about his solo career as well as his 6th studio album (non-holiday); his creative process; why he wanted to release this album; having his son on tour with him as his lead guitarist and more!
We love this time of year as the US Open is 3 weeks of matches at Arthur Ashe Stadium and Louis Armstrong Stadium where the best tennis from around the world plays at the final Grand Slam of the year! In addition to the matches themselves, there are a number of events that are adjacent to it that get you in the spirit from Aug 18th – Sept 7th! We share what we attended during Aug which includes watching the Mixed Doubles Matches thanks to the Lavazza team having us in their suite while we enjoyed watching Madison Keys, Naomi Osaka, Novak Djokovic, Jessica Pegula, Carlos Alcaraz – just o name a few! We also headed to the WTA Clubhouse X Gillette Venus to enjoy spending the morning/afternoon enjoying their café, a workout, shopping their market, and enjoying a panel that included current WTA #1 in doubles Taylor Townsend who has 2 major doubles titles for the 2024 Wimbledon Championships and 2025 Australian Open. We also share a bit of a recap from this year’s Taste of Tennis which was held at Aqua New York where top tennis athletes, chefs, and food converge on an epic night. We also enjoyed attending the evian Frances Tiafoe X Daniel Boulud dinner at SUMMIT One Vanderbilt where we were able to enjoy a phenomenal meal inspired by Frances’ favorite dishes as well as cocktails with an epic view.
We also recap MLP New York Tournament Finals that took place Aug 22nd – 24th. We provide sights and sounds from this 4 Day event as we were guests of Dulce Vida Tequila at this tournament that took place at City Pickle in Central Park.
We took some time to chat with Chef Christina Tosi to find about how Milk Bar came about, her creative process in making her treats, and her recent partnership with Premier Protein!
We have been fans of historian and business podcaster Lindsay Graham for a number of years as he has a number of shows that he does in partnership with Wondery through his production company Airship. We enjoyed talking with him to find out how he came to this industry, talking about his successful podcasts, the final season of Business Movers which concludes at the end of Aug, and more!
We caught up with DJ Sommer Ray to talk about her current tour, her music, and her beauty brand, Imarais Beauty!
We also enjoy the investigative podcasts by Charlie Webster as we were hooked when we heard her series Surviving El Chapo which she co-hosted and co-executive produced with 50 Cent. When she continued with Scamanda – we were thoroughly hooked to her style. She has just released Unicorn Girl, an Apple Original and it’s yet another podcast that takes you on a journey about a person, their actions, and it lets you decide on what you think about them.
We headed to DC to enjoy the phenomenal dishes and cocktails at Selva for this month’s The Art of the Snack.
This month's Athleisure List comes from Leo’s Famous which is below Leonetta’s in NYC. We also head to DC to enjoy Fancy Ranch Fried Amish Chicken which opened recently as a pop-up but is already looking for a brick and mortar!
This month's 9DRIP comes from Rob Thomas where he shares what he bought himself when he felt he was in a place where he had funds, his go-to style, and how he gave back to mentors, family, and friends. He also shares his 9PLAYLIST MULTI with us on what songs are on his playlist, what he is reading, and what streamed shows and podcasts he is listening to. Lindsay Graham also shares his 9PLAYLIST MULTI with us as well and let’s us in on his 63MIX ROUTIN3S on what he has, does, and enjoys Morning, Afternoon, and Night. Celebrity Choreographer and DJ Matt Steffanina also shares his 63MIX ROUTIN3S with us as well. Last month’s cover star, Tyson McGuffin shares his 9LIST STORI3S3 for his must-haves in grooming, style, and fitness. DJ and fitness entrepreneur/influencer Sommer Ray also shares hers as well this month. Our THE 9LIST 9M3NU comes from Chef Christina Tosi of Milk Bar, Chef Ed Cotton of Leonetta here in NYC who share their 9CH3FS with us and private chef/cater Chef Marcel Cocit who shares his 9B-L-D.
Read the AUG ISSUE #116 of Athleisure Mag.
PHOTO CREDIT | TurboTax
Earlier this year, we had the pleasure of interviewing Egypt + Mike and with us thinking about our business taxes, we wanted to circle back to this duo to find out what we need to know!
ATHLEISURE MAG: We had the pleasure of interviewing you earlier this year and now small business taxes are coming up next month! What are some tips and tools that we can use to be organized in order to begin preparing our taxes and to think about for next year?
EGYPT: We’re right there with you! We run seven businesses, so staying organized is key. One of the best decisions we made was hiring a bookkeeper. It’s been a huge stress reliever. We also use TurboTax Business, which has been a game-changer. What I love most is that it provides year-round support, not just during tax season. You can connect with a virtual tax expert at any time, which really helps reduce the last-minute scramble.
A lot of small business owners filed extensions back in March, and now that September 15 is right around the corner, it's crunch time again. That’s why we always say: build your dream team. At a minimum, your team should include a bookkeeper, CPA, and an attorney. Having experts in your corner allows you to move through tax season with confidence. Tools like TurboTax Business help keep everything streamlined and simple.
MIKE: In today’s world, juggling family, kids, and multiple businesses can get overwhelming. That’s why it’s crucial to get ahead of the curve. Schedule time to get your finances in order now, as you don’t want to be the person trying to file for 2024, 2025, and 2026 all at once!
My advice? Plan ahead. Set regular check-ins. And don’t wait until tax season to talk to an expert. With TurboTax Business, you can connect with pros who specialize in small business taxes. They’ll help you uncover every eligible deduction and find ways to maximize your savings in the long run.
AM: How important is financial planning for personal and professional goals?
M: It’s everything. Like they say, “Failing to plan is planning to fail.” I wasn’t taught financial planning growing up, so learning it as an adult has been life-changing. Now, I treat it like gold. And more importantly, I want our kids to learn the value of money, too.
Financial education is essential. You could earn millions, but if you don’t know how to manage it, it disappears just as fast. Planning is about protecting your future and creating a legacy.
E: Absolutely. I always say: “It’s not how much you make, it’s how much you keep.” Money is a tool. And if you use it wisely, it can compound and give you the freedom to do what you love.
For every business we’ve launched, we’ve created a business plan that we revisit annually. Why not treat your personal finances the same way? Set financial goals, review them regularly, and make adjustments when needed. That structure and discipline allow your money to work for you, not the other way around.
M: And here’s a truth a lot of people overlook… planning includes knowing when to ask for help. You don’t need to figure it all out alone. Partnering with a TurboTax Business expert means you’ll avoid costly mistakes like missing deadlines or miscalculating taxes.
E: Speaking of mistakes, I made one years ago when moving funds between investments. The money hit my personal account, triggering a capital gains tax, and I wasn’t prepared. These are things most people don’t know, and without an expert, they don’t know how to fix them either.
That’s why it’s so important to work with a tax pro who understands both your business and personal finances. They’ll help you make smart decisions with the full picture in mind. And with TurboTax Business, you also get 20% off your personal tax prep, which is a nice bonus!
AM: For those that are in the process of buying their first home, what should we have in mind when it comes to going through that process?
E: If you're planning to buy your first home, start months in advance, not when you're ready to tour properties. The first step is to sit down with a lender to assess your financial readiness and buying power.
What you think you can afford monthly doesn’t always align with what a lender will approve. You might feel comfortable with a $500,000 home, but the bank might not see you as a reliable borrower yet. So your financial picture—credit, income, debt—all of it needs to be aligned ahead of time.
Preparation is key. Get financially and mentally ready before you even start house-hunting.
AM: Are there any design aesthetics—whether it's colors to include in our space or elements that we should bring into our homes—as we look forward to Fall/Winter 2025?
M: We’re seeing a strong movement toward bringing the outdoors in. People are adding more greenery, natural textures, and organic elements. Homeowners are also loving outdoor spaces that function like indoor rooms… think sunrooms, all-weather patios, or screened-in porches.
Another big trend? Smart homes. From lighting and blinds to appliances and security, people want homes they can control with a voice command or smartphone. I’d say around 80% of buyers are looking for homes with integrated smart technology, and many new builds include it as a standard now.
E: Yes, and natural light is huge, especially as we enter fall and winter. I personally suffer from Seasonal Affective Disorder (SAD), which is triggered by lack of sunlight. That’s one of the reasons we moved South, though even here I still feel it.
We’ve seen a big increase in requests for larger windows, skylights, and panoramic doors to help bring in more natural light. It's a top priority for many homeowners heading into the darker seasons, and it's something I specialize in designing.
M: We always say we’re living in the Jetsons era. Smart homes, sunlight optimization... the future is here!
AM: What are some projects that you can share that we can keep an eye out for with the two of you?
E: We’re so excited about Season Two of our podcast, Marriage and Money. It’s truly a passion project. It all started because we wanted to carve out space for real adult conversations, especially about relationships, money, and life. This season, we even took it on the road, which has been an amazing experience! Also, we have launched Egypt And Mike TV on Youtube where you can find us designing clients' homes, managing our businesses and family and laughing all along the way. We were also nominated for an Emmy for our show Married To Real Estate, so fingers crossed.
M: We’ve also got new digital projects on the horizon and some big announcements coming soon. Stay connected with us online there’s much more to come!
Read the latest issue of Athleisure Mag.
PHOTO CREDIT | Chef Marcel Cocit
There are certain foods that when we see it, we can think of an array of dishes that they can go be part of regardless of the time of day! So with International Bacon Day coming up on Aug 30th, we wanted to sit down and chat with Private Chef/Caterer Chef Marcel Cocit to talk about his culinary background, how we can enjoy International Bacon Day, his partnership with Coleman All Natural Meats, and how we can take this treat to the next level in non-traditional ways!
ATHLEISURE MAG: When did you realize that you wanted to be a chef?
CHEF MARCEL COCIT: I realized I wanted to be a chef at a young age. I was about 8 years old. I used to watch my grandmother and my dad cook together. Also, being from NY, I was exposed to a lot of great and diverse food.
AM: You're a private chef/caterer. Can you tell us where you trained and kitchens you worked in?
CHEF MC: I trained in NY at The New York Restaurant School and got my culinary degree from them. I then went to work at Club 101 which was a private luncheon club for private members. After that, I landed my first personal chef job for the Whitney's out in Long Island. They were a very prominent family in New York.
AM: How do you define your style of cooking?
CHEF MC: It all depends on the occasion, but I like fresh farm to table and seasonal cooking. I like to keep things simple. I also love comfort food, and I have a passion for baking.
AM: Bacon is a great ingredient and can be enjoyed beyond breakfast! Tell us about International Bacon Day, how we can celebrate and what are some tips if we want to make the perfect bacon?
CHEF MC: My family loves bacon so to celebrate International Bacon Day is a fun and delicious day for us. The perfect way to make bacon is to cook it in the oven. It's a simple way to cook it with no mess! All you have to do is a line a baking sheet with either parchment paper or aluminum foil and lay you bacon side by side without overlapping them and then put it into a 400 degrees oven for about 15-20 minutes depending on the thickness, then take it out and drain the bacon on some paper towels. You will come out with the perfect crispy bacon and you will have no mess to clean up afterwards.
PHOTO CREDIT | Coleman All Natural Meats
AM: You have partnered with Coleman All Natural Meats - why is this a bacon that you enjoy using?
CHEF MC: I love using Coleman Bacon because it has no antibiotics, no added hormones and no nitrates. I only buy the best meats for my family and Coleman is premium meat product.
AM: What sets their bacon apart from others that we have consumed?
CHEF MC: You can taste the difference in the Coleman bacon. It is a top-quality meat and the flavors of the applewood and hickory smoked really comes through in the bacon.
AM: With Fall being around the corner, how can we incorporate it in creative ways for this time of year?
CHEF MC: When I'm hosting a party or hosting a holiday get together, I like to make my Bacon Ricotta Crostini topped with a Balsamic Glaze. It's creamy and delicious. I use Coleman's Steak Cut Bacon which takes this crostini to another level.
I also love to make a bacon and sage butter rub for my turkey for Thanksgiving. It adds so much flavor to the turkey and I also make a bacon sage gravy to go along with it. My family and extended family is obsessed with it.
AM: What are ways that we can enjoy it in cocktails whether we're tailgating or watching our favorite shows with friends when they are over?
CHEF MC: My wife loves making Bloody Mary's so we love to sprinkle a little bacon in there. It takes the cocktail to another level!
PHOTO CREDIT | Coleman All Natural Meats
AM: We have been hearing about Bacon Bouquets, how can we make them as an interesting center piece for our tables?
CHEF MC: I love making Bacon Rosettes to add to my charcuterie boards, they are so different than what most people put on their boards. I think it adds a beautiful and delicious touch to your centerpiece. Bacon Rosettes are super easy to make, all you have to do is roll up each piece of bacon and add 2 toothpicks to one end of the rosette and then place them on a rack with a sheet pan lined up with aluminum foil and bake it in a 400 degrees oven for about 20 minutes or so or until nice and crispy. Then take them out of the oven to cool down for a couple of minutes and remove the toothpicks and you have yourself a gorgeous bacon rosette. I also like to add a piece of basil to each rosette which makes it look like it has a green leaf.
Read the latest issue of Athleisure Mag.
Last year, we had enjoyed seeing our cover star, Tyson McGuffin play pickleball at Lifetime Fitness alongside Andre Agassi, Collin Johns, Ben Johns, and Anna Bright. It was the first time that we had seen the game in person as we were introduced to it like many during the pandemic on TV. Once we got to know more about the game, we realized that 5X Grand Slam Champion and 4X National Champion!
No wonder he loves the game and is passionate about it. Not only does he play it, but he infuses the passion of the game to others through teaching others to play it. Since we had just spent 4th of July Weekend watching Major League Pickleball Tournament on Randall's Island at John McEnroe's Sportime, we knew that we wanted to know more about him and the game. We took some time to talk about how he got into the sport, giving us background on it, why he loves it, and more.
ATHLEISURE MAG: I know that Pickleball was invented in 1965, but for us, it was the pandemic that introduced me to it and it seems like it has been gaining awareness exponentially! How did you come to the sport?
TYSON MCGUFFIN: In 2016 I was a Tennis Pro at a club in Yakima, WA and one of my members kept bugging me to try this silly named sport. I told him no several times. He started waiting to ask me after each of my lessons at the club. I finally gave in. I showed up at a beat up YMCA gym floors. I thought as a 5.5 Tennis player I could easily hang with the 4.5 top court. Long story short I couldn't, I got my butt kicked by a few 55+ guys. I went home that night consumed as much Pickleball content I could find on YouTube came back to that next week and found success. That same member with a group of others encouraged me to play tournaments. I learned quickly I could hang with some of the top players in the country. My 1st year I was offered a paddle contract and the rest is history.
AM: Our first Pickleball match was when we attended the one at Lifetime here in NYC where you are on a panel with the Johns brothers as well as Anna Bright and Andre Agassi. It was also the first time that we watched you play. When did you realize that you wanted to play it professionally?
TM: After just one tournament at 4.5, I realized I could compete with the 5.0/Pro players. So my next tournament I gave it a shot and landed a sponsorship. There was so much competitive spirit left in me after years of Wrestling and Tennis, I couldn't pass up a chance to reignite that fire.
AM: We enjoyed watching the MLP NY Tournament over the Fourth of July Weekend as we saw a number of the franchises playing. For those that are not familiar with the sport what are the similarities and differences to tennis.
TM: To start, the court size is much different. You can fit 4 Pickle courts on a Tennis court. You can essentially have 16 people playing in the same amount of space. It's loud, has more of a backyard feel and the overall barrier to entry is lower. It takes 6 or more months to be decent at Tennis, in Pickle someone can play their 1st and find success. They say Pickle is making Tennis courts fun again. Pickle wouldn't be where it is today without the Tennis community. There are plenty of similarities, court positioning, techniques, and tactics. Most all of the pros on tour have some sort of Tennis background.
AM: You play in the PPA as well as the MLP for the Phoenix Flames. For our community who is newer to the sport can you tell us a bit about each of these organizations - the PPA and the MLP?
TM: MLP is newer to the sport. A team based (originally rally scoring) format. It's rowdy, loud and has other similarities to team-based franchised sports. PPA is the original tried and true, similar to ATP format. A tour with rankings and points individually based. This format shows who the best of the world are.
AM: You compete in Men's Singles, Men's Doubles, and Mixed Doubles - how do you approach playing Singles versus Doubles?
TM: Singles has had my heart from day one. I don't know if it's the inner wrestling me, but that never say never isn't over until it's over mentality does well in Singles. I would say Singles is more physical and Doubles has a different strategy in many situations. I've come a long ways in the Doubles side and now see the art in Doubles as well.
AM: Does Pickleball have a season what are the months that it is played in terms of a tour perspective?
TM: Professional Pickleball is pretty much year-round. The tour is starting to change this slightly. MLP will essentially become a summer league with PPA taking the majority of the summer months off. There will also be a break at the end of the year.
AM: What is an average week like for you in terms of training for your next match and during the off season, what is that like.
TM: I am a reps guy. My preferred week would be at home. On a daily basis, I'm up training by 6am then I head to hot Yoga. After dying for an hour or more there, I typically head to strength & conditioning training with my man Craig. After training there I'll either get another practice in or a round of golf. Whatever I can fit before picking up my kids from school. From there I'm in 100% husband/dad mode until 8pm where I'm in bed prepping to do it all again the next day.
AM: Pickleball is obviously a total body sport, but what are 3 workouts that you do to optimize yourself in the sport?
TM: Hot Yoga, strength training, & fast twitch functional training.
AM: In addition to being a player, you are also a major advocate for the sport and pushing its awareness! You are an IPTPA and PPR certified coach. You also created the McGuffin Signature PB Camps and TM PB Coaching. Can you tell us about both of these companies that you have built?
TM: I taught mostly Tennis & Pickle for almost 8 years before starting my own camp business. For me teaching and growing the sport helps me give back to the sport that's given me plenty. TM Signature PB Camps is one of the best in the business. We believe the game is evolving and our teaching has to evolve with it. Personally I enjoy the learning curve at an amateur level. It'd take me months maybe even years to swe a player's level change in Tennis, in Pickle I can witness a camper go up a full half level in two 5 hour days.
AM: In addition to all of the work that you do, you have your own podcast, The McGuffin Show what can you tell us about this?
TM: I started The McGuffin Show out of a desire to make sure we were doing things others were not. It was a place for me and my co-hosts to be ourselves and talk about the wild ride we're on with the sport. Amateur and professional side are both growing at such a rapid pace we need media to help everyone keep up.
AM: We have been watching a few of your episodes of Making McGuffins - why did you want to create this series?
TM: My wife and I started Making McGuffins again out of a desire to stay ahead and do something nobody else was doing. We thought at worst case we'd be documenting the craziest time of our lives. It's also a way to showcase my wife and kiddos. My wife is my true hero and helps in every department of my life and business.
AM: As someone who travels a lot for the sport, what are 3 things that you like to have with you to make your hotel feel a bit like home?
TM: We typically stay in Airbnbs, laundry is must with how much I sweat. We also bring our whole team typically 2+ kids, Nanny, and sometimes trainer & videographer. A house is a must with our crew.
I travel with my cold plunge and all of my Hyperice recovery devices. This is a must to try to stay in routine.
Last, but not least my family. Keeping them on the road for me reminds me what's really important at the end of the day. It lowers my ego. Kids don't care what your results were, you're still expected to be Dad whether you win or loose.
AM: When you're not focused on Pickleball tournaments, training, educating etc, how do you take time for yourself?
TM: My wife & I love to travel. We also enjoy good food. Music is big for me, I like attending festivals a few times a year. Mostly though, our family loves spending time outside. We live in beautiful North Idaho with so much to do outside. I love to golf and spend time by the lake.
AM: You are a 5X Grand Slam Champion and a 4X National Champion - what do you want your legacy to be in the sport?
TM: I want to leave a legacy in the sport giving back as much if not more than it's given me. I want to help insure its continued growth all around the world. I've witnessed Pickleball transform lives, including mine.
AM: For those that are starting out and want to play, what are 3 pieces of advice you have to get them into the sport?
TM: Put yourself out there it's hard to find a more inviting sport. Find a local find a more inviting sport. Find a local park or look up your local ambassador they'll show you how to play. When you get comfortable playing identify who you are as a player. The beauty of Pickleball is there isn't just one way to play. Figure out your strengths and build your game around them. Lastly go to Tyson McGuffin YouTube page and take advantage of all of our free instruction. Once you're at a 3.0 level or above take one of our camps listed on TysonMcGuffin.com.
PHOTOGRAPHY CREDITS | FRONT + BACK COVER, PG 16, 22, 25 Sye Williams | PG 19 - 20 Jay Valeriano | PG 26 Mad Rabit |
As we mentioned in our cover interview of Tyson McGuffin, we had the pleasure of attending MLP's New York City Pickleball Tournament at John McEnroe's Sport Time that took place July 3-6 as guests of Dulce Vida Tequila. On the day that we watched the matches, we enjoyed being able to watch teams that played in the Premier (Carolina Hogs, New York Hustlers, Miami Pickleball Club, Columbus Sliders, Orlando Squeeze, Brooklyn Pickleball Team) and Challenger (California Black Bears, Bay Area Breakers, Las Vegas Night Owls, Nashville Chefs, Florida Smash, D.C. Pickleball Team) Leagues.
As we sat in the sponsor tent we were able to enjoy watching the matches on both sides of the tent while also being able to meet various teams' ownership/management. We also enjoyed sipping cocktails and being able to see the athletes up close, as well as to get to know more about them through their play as well as being able to see the fans enjoying their favorite pickleball player!
We enjoyed seeing the match between the Nashville Chefs and California Black Bears which kicked off our morning. D.C. Pickleball Team and Bay Area Breakers was another great match - both of those were on the Grandstand Court for the Challengers League.
On the Championship court, the Premier League teams played. Our favorite match from that game was the last one of the night where we watched the Orlando Squeeze and Brooklyn Pickleball Team play. Brooklyn Pickleball Team was the host for this weekend's event and the energy was next level as the fans cheered on the Brooklyn team and we loved seeing the flags and signs - the fact that they won was definitely a great end to seeing the matches throughout the day!
We'll be back for the MLP Finals that will take place here at CityPickle at Wollman Rink in Central Park August 22 - 24th as guests of Dulce Vida Tequila and tickets are still available!
We can't wait for next month and you can see some great moments from this great weekend earlier this month.
PHOTOGRAPHY CREDIT | PG 29 Dulce Vida
Read the JUL ISSUE #115 of Athleisure Mag and see THE COURT IS HIS | Tyson McGuffin in mag.
Earlier this year we had the pleasure of interviewing Chef Dominique Ansel as we talked about his partnership with Honey Bunches of Oats as well as his noted Dominique Ansel Bakeries that are here in NYC as well as in Las Vegas! He is know for his phenomenal creations and now that Papa D'Amour opened a few weeks ago we wanted to talk about his latest concept, how it came about, and more! We also had an incredible time having a 9TASTING of some of the unique and satisfying treats that are sweet and savory located in Greenwich Village.
ATHLEISURE MAG: It’s so good to see you again!
CHEF DOMINIQUE ANSEL: It’s so good to see you again. How are you?
AM: We're good!
So, what is the thought behind this latest concept? I'm so excited that you're able to now be able to fully tell us about it!
CHEF DA: We live in New York City. It’s the most eclectic city in the world! I’m French obviously, I came from France and I met my wife in NY, she’s from Taiwan. Our kids are born here, they grew up here and of course, they are Americans. They have the culture here and they are also growing up in the culture that we share together. So our family celebrates lots of different holidays that are Chinese, French, American!
AM: Oh yeah!
CHEF DA: It’s a lot of different holidays so it’s amazing to be able to teach them about our different cultures and what they are like. That’s how this concept came about.
At home, we’re eating all kinds of foods - Asian, French it’s all diverse. We want to expose them to all of that and we’re glad that our kids can learn all about it.
AM: That’s amazing and such a great foundation for them.
You're known as someone who's always creating and being innovative. What are the synergies between French pastry and Asian breads?
CHEF DA: It’s all about the culture and the tradition of food. That is the most important thing to me. There are a lot of French techniques that we do here. There’s a lot of Asian inspired flavors and traditions of how we eat things. It’s a mix of cultures and not so much a mix of ingredients.
AM: Wow!
And what are the spices and ingredients that are indicative of Taiwanese Cuisine that you've implemented into this menu?
CHEF DA: I think it's more like scallions, hot dogs, and rice. There’s a mochi donut and there are a lot of things that are a nostalgia to the Asian community in terms of Asian preference of bread. That overlaps with the French.
AM: Your menu here doesn't have any repeats from your other restaurants. So, what was the process like in making this menu, and how do you achieve that balance between what you're offering is?
CHEF DA: Well, it was very challenging first of all!
AM: We would assume that!
CHEF DA: So you don't want to be too French and you don't want lean into being too Asian so we’re right in between, right in the middle. It's something new and it’s something fresh in terms of the idea. We wanted to make sure that we are telling the stories behind each of the creations.
AM: Right.
CHEF DA: The process was long, it took us about a year to work through all of these ideas from the concept, to the testing, to the execution. We wanted to make sure that everything that is available and that you receive, each one of them has a reason to be and that it has a message to pass on.
AM: That is such a thoughtful approach to this concept!
In terms of seasonality, what are flavors that we can expect as we continue to navigate the Summer and then as we go into the Fall?
CHEF DA: Well it’s always the same for me. I love fresh fruits in the Summer and I always like nuts and chocolate towards the Winter. So the menu right now is still the same because we just opened a few weeks ago. But there will definitely be some changes in the Fall!
AM: It will be interesting to see what that will be!
So when it comes to introducing new ingredients or spices into the menu, what do you look at?
CHEF DA: The most important thing for me is the culture, looking at traditions, or even childhood memories. Those elements are not always so much in regular ingredients. But it’s also how you eat food as well.
AM: Right.
CHEF DA: For example, we have Scallion Bread and the tradition of eating it in Taiwan, is the you hold it and you fluff the bread. So you see that motion in your hands that makes the dish lighter. So we have a pastry that resembles a little bit of this. So it’s a cultural thing and that’s what it is for me more than anything else!
AM: When you're not at your restaurants or creating concepts – we know that you do a lot and are so busy. How do you spend time just for yourself?
CHEF DA: I spend it all with my kids! They keep me very busy and I’m very happy about it!
AM: Well Chef, we appreciate you talking with us and sharing more about Papa D’Amour as well as answering our questions for our series THE 9LIST 9M3NU again as well as 9CH3F ROUTIN3S! We’re really looking forward to tasting your creations and showcasing this with 9TASTING which we'll share soon! We have truly enjoyed finding out the storytelling behind the dishes you create!
CHEF DA: Thank you!
PAUL FARKAS: It’s amazing that you came up with this menu all within a year!
CHEF DA: It’s challenging and it’s risky too! It’s brand new and it’s small.
PF: I was going to ask, in terms of Taiwanese cuisine, are there restaurants that are here in NY?
CHEF DA: There are a few, but there are some that are a gem! There is one that I go to where every single dish is like wow! It’s so delicious and so simple! My wife and I were there and there is just this seasoning that is in the wok because they don’t really wash it so it’s just rinsed off. So you have those layers of rich flavor, spices, soy sauce, and various oils and so when you’re eating there everything has a bit of that flavorful mix because of the wok. It’s strange, but it’s really good!
PHOTOGRAPHY CREDITS | Paul Farkas
Read the JUL ISSUE #115 of Athleisure Mag and see SWEET & SAVORY | Chef Dominique Ansel in mag.
NoMad is one of our favorite areas in Midtown and the neighborhood is so accessible. As much as we see it everyday, we always enjoy popping into restaurants where we can take a break, enjoy a great meal whether solo or with friends for lunch and/or dinner!
We have been going to Handroll Bar Rolling since it opened last Summer and we enjoy their tasty handrolls, miso, additional bites, and sake selection! After swinging by a number of times over the past year, we sat down with Olivia Youngmi Ham, who not only owns this restaurant, but she has worked in this industry as a restaurant designer and consultant for over 2 decades! We wanted to know more about her background, the restaurant and what we should have in mind for our next meal.
ATHLEISURE MAG: Tell us about your background and what brought you to the restaurant industry?
OLIVIA YOUNGMI HAM: I have been working as a restaurant designer and restaurant consultant for over 25 years. I own Studio Rolling (Hortus, Mishik Tasting Room, Oases), an interior design company. I've designed and opened over 140 restaurants, bars and cafes in NY & NJ. I always meet chefs, culinary staff, store owners and managers to discuss and develop the menu and restaurant/bar.
I have lots of good ideas to share with everyone and honest opinions about their tastes. Handroll Bar Rolling is my first restaurant as an operator.
AM: Please tell us about Chef Kim!
OYH: Chef Kim has a very high taste level. His mother has had a food business for over 30 years and Chef Kim learned many things from his mother.
He managed and cooked for his mother's small cafe in Brooklyn for a couple of years.
We used our mother's recipes here and there to develop our menu. When Chef Kim and I prepare at Handroll Bar, Chef Kim and I think about what is comfort and clean food for everyone.
AM: Why did you want to open Handroll Bar Rolling?
OYH: I've helped many other restaurant owners. Most of my clients were start-up businesses. I set up almost everything to open the restaurant and I wanted to do one of my own.
AM: Tell us about the ambiance of the restaurant.
OYH: I have many food allergies. I know that food can make my life very happy or unhappy. I select all the ingredients carefully to make everyone happy.
All menus are for 1-2 people. Solo dining is welcome. Handroll Bar Rolling has a very cozy ambiance and everything is well balanced.
Even the music and lighting is not overwhelming. Every element is in harmony.
AM: Why do you focus on handrolls?
OYH: I really like fish and handrolls are small. There are many healthy ingredients that are mixed in. Regular sushi rolls have only one or two kinds of fish in them. You can eat four or five different handrolls if you choose a 4-5 Set menu.
AM: Tell us about the Handroll Sets which is our favorite thing to enjoy when we come in to dine.
OYH: My favorite Handroll Set is 6 Handroll Set - Tuna, Yellowtail, Salmon, Blue Crab, Scallop and Spicy Tuna. They all have different tastes, spicy levels, super fresh, and are tasty.
AM: If we are ordering a la carte what are3 handrolls that you suggest?
OYH: I recommend Shrimp Tempura Rolls, Eel with Avocado and Snow Crab. We have a more premium and unique menu than other eateries.
AM: Do you have seasonal rolls?
OYH: No, but for the Summer time, Cucumber Avocado Rolls are light and easy.
AM: What are 3 sides or specialty items that we should also have in mind?
OYH: Chicken Karaage, Takoyaki and Ebi Potato are good choices.
AM: For those coming in for drinks, what are 3 that we should have in mind to enjoy with friends and family?
OYH: We have a special Shochu Highballs-Yuzu, Peach and Sakura flavors are best sellers. People can also enjoy a non-alcoholic version as a mocktail.
AM: Do you have a Happy Hour and if so, what does this menu look like?
OYH: We have a daily Happy Hour from 4-6pm, Beer $7, Sake $8 and Wine $9.
AM: As we continue to navigate through the Summer and looking ahead to the Fall, are there any events coming up that we can share with our readers?
OYH: There will be an event on Monday, Aug 18 from 7-8pm. We will have a DJ come in and play fun music.
PHOTOGRAPHY CREDITS | Studio Yeonjak
Read the JUL ISSUE #115 of Athleisure Mag and see HANDROLL BAR ROLLING in mag.
Sometimes after a satisfying meal like this, you want to get a sweet treat just to make your meal well rounded! Around the corner in the neighborhood is Honey's at Bear Donut with inventive ice cream that is so refreshing! We took some time to sit down with the owner, Honey Kim to talk about Bear Donut. We talked about her passion for ice cream, her process and what we should think about having when we come in!
ATHLEISURE MAG: Before we delve into Honey's at Bear Donut, tell us about Bear Donut and what is the ethos behind this eatery?
HONEY KIM: Bear Donut opened in 2022 in the heart of New York City. Traditional mochi donuts often highlight Asian-inspired flavors, but we wanted to do something different. To take the mochi donut format and apply it to everyday American donut flavors. We thought it would be fun to create something that feels familiar but still has that chewy mochi texture people love.
AM: As the co-founder of Bear Donut, can you share your background?
HK: Interestingly, I’ve always been in the e-commerce and online business world. I opened my first online shop in high school and continued to run various online businesses. My last project was a beauty brand called ARTIPS, which was carried by retailers like Anthropologie, Free People, Madewell, and Mure + Grand. I never imagined myself in the hospitality world, but when I first experienced the face-to-face customer connection, it felt magical. Although the industries are different, I’ve always loved creating experiences, and food quickly became my favorite way to do so. Over time, I found myself most drawn to dessert, and Bear Donut became my way of turning that passion into something real.
AM: What are 3 donuts on Bear Donut's menu that we should have in mind?
HK: The Maple Caramel, Toasted Coconut, and our Classic Mochi Donut are all great choices. We also have Cream-Filled Brioche Donuts, and right now, one of our most loved flavors is the Strawberry Matcha. It has matcha cream inside and a strawberry glaze made with our house-made jam.
AM: Ice cream has always been on the menu but what led to the launch of Honey's?
HK: One night after dinner with my husband and some close friends, we ended the evening with ice cream. I had this simple but powerful realization. All of life’s happiest moments seem to include ice cream. That feeling really stuck with me. I couldn’t stop thinking about it, and that’s where the idea for Honey’s came from. I wanted to create ice cream that felt personal, made from scratch, and full of heart, just like how we approach donuts.
AM: What should we know about the ice cream selection that is available at Honey's?
HK: We currently offer a rotating menu of 12 small-batch flavors made right in the store. All the flavors are handcrafted using high-quality ingredients, and we aim for a mix of comforting classics and playful new ideas that feel joyful and a little nostalgic.
AM: What was the thought process behind the flavors that you offer?
HK: A lot of it comes from my personal memories and also the creative process I developed through working on seasonal donuts at Bear Donut. I’m always thinking about what makes a dessert feel comforting, emotional, or slightly unexpected. I like flavors that feel familiar but make you pause in a good way.
AM: Going forward, will your ice cream have seasonal flavors?
HK: Absolutely. Just like with our donuts, seasonal storytelling is a big part of what we do. I love coming up with flavors that reflect the time of year, whether that’s cozy and spiced for fall, or bright and fruity for summer.
AM: When someone comes in to order ice cream, what toppings are an option?
HK: We keep it fun but simple. Our current favorite toppings are cute gummies - butterflies, hearts, gummy bears, cherries. We also offer house-made strawberry jam, hazelnut crunch sauce, classic chocolate hot fudge, and caramel fudge. Other topping options include walnuts, brownie pieces, chocolate chip cookies, Oreo cookies, and marshmallows.
AM: As we continue to navigate the Summer and heatwave, what are 3 ice creams that we should have in mind to try?
HK: Definitely try the Blue Mangoberry - it’s a strawberry mango sorbet with a coconut blue matcha drizzle, inspired by the playful colors of Superman ice cream. Then there’s Raspberry Fudge, which has this really rich berry flavor with a bold swirl of dark chocolate. And I love the Apricot Wine Sorbet - it’s bright, a little tart, and super refreshing on a hot day.
IG @honeys.nyc
PHOTOGRAPHY COURTESY | Honey's at Bear Donut
We enjoyed having ice cream at Honey's and we're still dreaming about their newest flavor, Honey Vanilla Matcha Affogato which you need to swing by and have while it is available. We were also fans of their Vanilla Masala Chai and an incredible Raspberry Fudge! We also loved the Fig Ricotta and think that it's worth coming by to see whatever flavors Honey Kim has cooking up!
Read the JUL ISSUE #115 of Athleisure Mag and see HONEY’S @ Bear Donut in mag.
