WHEN YOUR TAILGATING BECOMES A HOMEGATING WITH MARK SCHLERETH

We’re in the thick of Football Season and earlier this month we chatted with Mark Schlereth who is a retired NFL player who played 12 seasons with the Washington Redskins and Denver Broncos. He moved onto being a football analyst for ESPN and now on Fox Sports. We also enjoyed seeing him on a number of episodes of HBO’s Ballers! So we know that he knows a thing or two about tailgating as well as homegating - which allows everyone to have a great view of the game as well as to have their favorite items to enjoy while cheering for their team. We wanted to know what his 3 essentials are if we’re enjoying a homegate at his house as well as some predictions on the 100th season of the NFL! Note that we talked with Mark Schlereth on Oct 10th of this month.

ATHLEISURE MAG: What are 3 items that we could find at your next homegating festivities?

MARK SCHLERETH: Being at home is what makes it so much fun and I love sharing my homegating tips! It starts with Gardein plant-based meat alternatives and they have everything that you can think of. They’ve got chicken, they’ve got beef, pork and fish. They have Spicy Chicken Sliders, Chicken Wings, Nashville Chicken Hot Tenders – whether it’s your vegan friends, veggie friends or any kind of friends for crying out loud! It’s all delicious and they’re going to love Gardein.

Everybody loves snacks that goes with dips and that’s just science. Hidden Valley Ranch mix is used in restaurants all across America. You can have that same restaurant-style ranch at home with Hidden Valley Ranch Signature Buttermilk Recipe whether it’s pizza, wings, veggies – you name it! Everything is better with Hidden Valley Ranch. My granddaughters call it dip dip. She say’s, “Po Po give me some Dip Dip.”

No party is complete without chili! When it comes to chili, it’s all about the beans. Bush’s has been around for a 100 years and you know them from their Baked Beans. Their beans are slow simmered, full of flavor and perfect for spicing up your party – 3 Bean Chili, White Chili and even Pumpkin Chili! You can make your chili better with Busch’s Beans.

No homegate is complete without the go to of TV’s LG Oled. TV Experts have dubbed it the number 1 TV of 2019. The C9 4K TV has over a billion rich colors, it’s beautiful and stunning picture quality with Google Assistant so that you never have to take your eyes off the television set as they have a 55”, 60” and 77” sets.

AM: Currently the NFL is in its 100th season. What NFL season picks do you have that you can share with us?

MS: Well I mean, to me – when you even look at last week, if you control the line of scrimmage, and I called the game in London last week, it was exquisite and the game was between Chicago and Oakland. If you thought that the Oakland Raiders were going to go out to London and be beaten by the Chicago Bears, because historically they have been a better football team – but the team that controls the line of scrimmage and physically beats up the other team, that’s the team that won about every game last week. So it’s really interesting to see how these teams are physically put together! The Patriots obviously still a great team. The Saints are doing it right now without their starting Quarterback and winning every game. They have been amazing as well. The San Francisco 49ers are undefeated for crying out loud! Think about this, Tom Brady and his understudy, Jimmy Garoppolo are the only 2 Quarterbacks right now that are currently quarterbacking undefeated teams. Jimmy Garoppolo with the 76ers and Tom Brady of course with the New England Patriots!

 Read the latest issue of Athleisure Mag.

SALON DU CHOCOLAT

Next month, chocolate fans with Salon du Chocolat, a unique global pageantry of chocolatiers, artisans, pastry chefs, experts, and businesses throughout the world who have one thing in common - their passion for all things chocolate. This event takes place on Nov 16th and the 17th in NYC and is perfect for you, your friends, book club and more. You can enjoy a number of experiences with vendors all in one place at the Javits Center. From a fashion show, demonstrations, sampling and more - this is an event that’s not to be missed. You’ll enjoy consuming, seeing and smelling chocolate in all of its forms! We’ll be there sharing what took place as well as sharing socially!

You can still snag a few tickets for you and your group here!

Read the latest issue of Athleisure Mag.

WHAT TO ADD TO SMOOTHIES: 4 INGREDIENTS FOR EVEN HEALTHIER SMOOTHIES

Starting your day with the breakfast smoothie is a convenient way to get in your five fruit and vegetables per day. Smoothies can be created by a mix of fresh produce like fruit and vegetables, seeds, and milk.

If you add supplements to your smoothies you can add an extra protein, fiber, amino acid‘s, and other essential nutrients. You can make smoothies into a complete meal and get all your nutrients in one simple drink.

Continue reading below to find out what to add to smoothies to make them healthier.

1. What to Add to Smoothies: Oats

Oats are one of the healthiest grains available to buy. They are naturally gluten-free and are a great source of vitamins, minerals, fiber, and antioxidants. Oats have many health benefits.

Heart disease is one of the leading causes of death around the world. One risk factor of developing heart disease is having high blood cholesterol levels. There have been many studies to show that the specific fiber in oats is effective at reducing bad cholesterol levels in the body.

Oats are also a good food to control blood sugar levels. This can really help people with either Type I or Type II diabetes.

If you struggle with overeating or are looking to make smoothies to lose weight, then the oats will help you with this. Oats are very filling whole-grain which can help you stay fuller for longer.

2. Chia Seeds

Chia seeds come from the Salvia Hispanica plant growing in Mexico. Mayan and Aztec cultures used the seeds for energy. Chia seeds can be eaten as seeds or mixed with any type of liquid to create a gel or jelly.

Chia seeds are very high in fiber, calcium, antioxidants, and omega-3 fatty acids. The combination of this protein and fiber in the Chia seeds can reduce food cravings.

3. Spinach

Spinach is a very popular superfood. It is a dark, leafy green vegetable that has essential nutrients for skin, hair, and bones. It is also packed full of protein. Health benefits of spinach include improving blood sugar regulation, lowering the cancer risk, and improving the health of bones.

Spinach contains nutrients like iron, calcium, and magnesium. 

4. Kratom Powder

Kratom powder comes from a tropical evergreen tree within the coffee family. It is native to Southeast Asian countries. This powder has been used as both a stimulant and a sedative.

At low doses, Kratom has been reported to work like any other stimulant. It gives a boost of energy. It’s also known for its anti-inflammatory properties. 

It is a great addition to a morning smoothie to boost your energy and work on any information you have in your body. Check out this link for the best place to buy kratom powder. 

Add These Supplements Today!

So now you have the answer to the question “what to add to smoothies?“. Start your morning off with a boost of energy and add the above supplements into your morning smoothly.

For more information on healthy eating, take a look at the other articles on our blog for weight gainer supplements.

Read the latest issue of Athleisure Mag.

HIGHER ART & GOOD EATS WITH RON SILVER

We head to the studio office of Ron SIlver's restaurant, Bubby's in the Meat Packing District. Bubby's also located in Tribeca as well as 6 outposts in Japan and is known for its comfort foods. We found out about how he created one of the quintessential destinations for brunch with his passion for great food and keeping it simple. We also talked about how his interests and passions in CBD and THC that led him to create Azuca which compliments food as well as the love for creating art which you can see in his restaurants as well as his show in Mexico City.

ATHLEISURE MAG: So what was the moment that you realized that you wanted to be a chef?

RON SILVER: I would say that there were multiple moments where I realized that I wanted to be a chef. One of the things is that when I was a little kid, I realized that I loved to cook and part of that was because it was mischief – it was fire and knives. So, I take to mischief very well and then I would say another small thing was that my mother took my $5/a week allowance from me and I went to get a job washing dishes. That was $80/a week so that was another realization that was my spot. I washed dishes for a long time.

AM: So when did you wash dishes?

RS: When I was 13.

AM: Ok!

RS: And I washed dishes until I was 21 in and out.

AM: That was a long time to wash dishes.

RS: I liked washing dishes – I did other things in between. I was washing dishes in Alta Ski Resort and I wiped out and broke my rib, I was out for 6 weeks. So I decided during that time that I would be a chef. So I think that was when I really decided to go for it when I was 21.

AM: So what were all the places that you went to in terms of culinary school or restaurants that you worked for prior to coming up with Bubby’s?

RS: I worked for some hotels for awhile and then I moved to Atlanta because I lived in Salt Lake and there wasn’t any real good dining there. I moved to Atlanta and worked for some of the best restaurants in Atlanta and I was offered a scholarship to the Culinary Institute but I did a quick cocktail mathematics and realized that I couldn’t afford that scholarship and didn’t go to school. I moved to NY when I was 24/25 and just worked my way up and I opened Bubby’s when I was 28.

AM: What made you realize that you wanted to open this up and to create this kind of cuisine here?

RS: Well the style of cuisine in the 80s was really weird, nouvelle cuisine with small plates and small portions and I wanted a place that really had good home cooking and large portions on small plates. I really just wanted to cook the food that I wanted to eat.

AM: What’s the average day like for you, being at Bubby’s?

RS: I’ve been running Bubby’s for a long time, 28 years - so my average day at Bubby’s, I am sort of regimented about how I do what I do. I go to Tribeca and have a coffee and go around and talk to everybody. I go around and kind of see if things are looking good and then I come up to Highline and I do the same thing and then I come up here to my office and I’m a painter. So that’s what I want to do when I come up here, is paint. Once I know that everything is kind of locked down, I can paint. I am also in the cannabis business.

AM: We’re going to get that too as well. So you have the 2 restaurants here and the ones in Japan as well.

RS: Yes, 6!

AM: How do you decide where the next place will be for your restaurant and the community that it serves?

RS: Well I suppose that the world decides for me. I’m not a business person really. So the Japanese people called me 10 years ago and I was like, “there’s no way that I’m doing that” and then we were having lunch the next day and I was walking around the space about a week later. I don’t really make a plan.

AM: Do you think that you would create another concept that is outside of Bubby’s that’s something different?

RS: It’s a good question. I don’t have a lot of reason to do that, but at the same time, I do come up with a lot of ideas that are interesting sometimes so I think that the jury is still out on that.

AM: We were at the Specialty Food Show here in NYC and we saw Azuca. We know that you launched it last year. Can you tell us more about why you are in this space and what made you want to create this?

RS: I’ve been in cannabis space since I have been washing dishes really. So, I’ve smoked weed since I was a kid - like everyone in the kitchen does. I think what really inspired me to get into this business was that I felt that I really had something to offer it. Maybe 6 years ago, I discovered that there was a very large problem which is how cannabis edibles deliver. So I really set up to solve that problem in that regard. I was able to make really good progress with that. In a way, it sort of fell in my lap, but I did a ton of research.

AM: What did you initially launch and are there more launches for this year?

RS: So what we have is a technology really. Azuca is a cannabinoid edibles technology and what that means is that it allows edibles to be consumed in an understandable way which is helpful for people who want to take cannabis or CBD or also for people who want to make edibles. We’re very much in the business of helping people understand cannabis edibles.

AM: What are your plans for that looking at the rest of this year and going into next year?

RS: Well, we’re working with some of the biggest cannabis companies in the country and we’re just getting started with those guys. We are selling CBD, edibles – like our sugar Azuca packs which will be available online and in stores soon. We have THC edibles in Massachusetts with a partner up there and we are also talking to people and other countries about CBD stuff.

AM: You’re also a painter. How long have you been painting and what is it about that that draws you to that form of creativity?

RS: I’ve always been an artist and I started Bubby’s so that I could make art. I can’t really answer what draws me to it. I know that if I don’t do it, I get very crappy.

AM: How many paintings do you create a day?

RS: It depends. I am always working on something. At the moment, I’m doing it on paper which is a little quicker than oil paint. So then all these paper things will be mounted on fabric so that is going to be a big job. I can paint a bunch of things it’s just going to take forever to get them mounted.

AM: Will you ever or have you ever been in a gallery?

RS: I had a show in Mexico City in August.

AM: Wow how exciting! How many pieces were in that show and were you nervous?

RS: 40 pieces and yes it was my first show!

AM: Congratulations! What are 3 signature dishes that we should eat when we come to Bubby’s?

RS: Well the Fried Chicken and pancakes, that’s a thing to eat, we have really good Watermelon Lemonade – that’s a thing to drink and the biscuits! Well the burgers are great too!

AM: When you’re not painting and you’re not focused on Azuca and Bubby’s – what are 3 things that we could find you doing in terms of relaxing and getting your athleisure on?

RS: Smoking bong hits, reading and I have 4 kids.

AM: Do you have any philanthropic efforts that you are a part of that you would like to share?

RS: Bubby’s does a lot of philanthropy. We give stuff to people all the time and support a number of things like New York City's oldest men’s shelter - New York City Rescue Mission. Azuca will have a huge amount of social stuff to do because the cannabis business is very ripe for a lot of different opportunities for a lot of different people who deserve them and don’t have them. So we’re very focused on how we are going to sort of set our company up so that it is incorporating the social aspects of things that we need. Especially the War on Drugs that has been particularly hard on brown people and we’re very much focused on making sure that we’re staying aware of creating opportunities almost in an artificial way. We’re getting a lot of help thinking about that and it’s the biggest deal. In setting up our company it’s run by women and my CEO as well as everyone in the company really has a deep moral compass. I think the jury is out on how we are going to be helpful. Not just philanthropically but also responsible and opportunity creating way. Philanthropy is great, but I think it’s a lot of challenge to create actual opportunity and we’re very much so focused on that.

AM: What legacy do you look to leave behind with all of the fingerprints that you have put down on all these areas?

RS: That is a tough question. I hope that I leave something behind that my kids are part of and something that continues to do good work after I’m gone and maybe I hope to leave behind a bunch of beautiful stuff.

IG @Bubbys

You can hear Ron Silver right now on our show, Athleisure Kitchen which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

Read the September Issue of Athleisure Mag and see Higher Art & Good Eats with Ron Silver in mag.

ATHLEISURE LIST | LE TEA

For those that enjoy having cups of tea that are innovative and filled with decadent flavor, Le Tea is your new destination. Since June 20th of this year, they have had a rolling soft opening with its grand opening being on August 18th.

Located in NoMad on Broadway, there is an active exploration of space in NYC for additional locations such as Long Island City and Staten Island.

Le Tea was founded by fashion graduates of Parsons The Newschool for Design in NYC. They believe that their aesthetic as a medium for beverages draws a connection between art and life. In addition, environmental protection is key as they have recyclable stainless steel "Golden Straws" and high-quality Pet 1 non-disposable plastic cups.

The brand utilizes French Purée and authentic Chinese tea sources which satisfies their customers with a novel tea beverage that is bitter yet sweet. This not only refers to tea culture, but the art of life as well. With all the senses being utilized, guests can enjoy a tea that is highly aromatic with a drink that resonates with their personal life as well.

Three signature teas that are recommended are Mango Fruit Tea & Milk Foam, Mixberry Fruit Tea & Milk Foam and also Starry Kumquat Lemon. Fruit tea is the most popular category on the menu. An interesting offering that one should try is Le Cheese Coffee which is only available at Le Tea. It's a mixed taste of cold brew coffee and salt cheese foam. It's definitely a unique tasting experience.

We suggest pairing these beverages with some of our faves: Rose Mille Crepes, Mini Croissants and Moon Cakes. In addition, if you're looking to take a few moments for yourself or with friends, then sitting in the tea salon is a great way to take in the fall and catch up on emails, reading or taking a moment of zen.

LE TEA

1134B Broadway

NY, NY 10010

www.leteaus.com

IG @letea_usa

Read the Sept Issue of Athleisure Mag and see ATHLEISURE LIST | Le Tea in mag.

ATHLEISURE LIST | CITY WINE TOURS

Wine is definitely one of those beverages that we enjoy drinking with our meals, sharing with friends and knowing more about it. We took a moment during NYFW to checkout City Wine Tours which allows you to choose a neighborhood where you will visit 2 eateries to know more about 3 wines that you will sample at each place as well as appetizers at the culinary destinations. You walk away knowing more about the varietals, taking notes about the wines you enjoy during the tour and being able to flex your wine muscles.

Back in 2011, 3 wine-drinking friends; Dan Andrew, Rick Goldberg, and Christian Iannucci began this company in Boston in 2011. Wes Narron joined as Chief Wine Ambassador soon after. Wes believes that learning about wine should be as much fun as drinking it.

For those in Boston, you can select tours in North End, South End, Back Bay and Harvard Square. In NYC, these tours are available in Soho, West Village and Upper West Side. Those in Philadelphia can go to Old City, Center City and Fishtown.

When it comes to pairing restaurants within the tours to the wines, City Wine Tours tries to find restaurants that have a wine list pricing based on value, rather than obscurity or exclusivity. Then they set up the 6 wines like you would see at any official wine tasting. They include a sparkling wine, dry white, sweeter right or rose, light bodied red, medium to full bodied red and something interesting.

In addition to signing up for a tour that has various people within it, there are options available when it comes to private ones as well. City Wine Tours wants their guests to have a great experience. They have put together corporate dinners, in-house or in-office tastings, Match.com dating events, wine blending competitions, birthday tours, bachelorette tours and intimate 2-person tours (where the dessert was a marriage proposal).

PHOTO COURTESY | Galli

In terms of adding a twist to offerings that are available and providing options to stimulate their guests, they have tried various approaches such as Sparkling Wines only, Big Red Wines only, Mommy's Night Out as well as Wine and Chocolate.

City Wine Tours' focus is to continue to add more options in the East Coast and then to spread through the rest of the US. For those in Washington, D.C., Nashville and Providence, keep your eye out for this experience to roll into these areas.

CITY WINE TOURS

Visit the website to check your city!

www.citywinetours.com

IG @CityWineTours

Read the Sept Issue of Athleisure Mag and see Athleisure List | City Wine Tours in mag.

THE ART OF THE SNACK | FALL FINDS OF COMFORT

Earlier this year, we headed to The Usual to enjoy regional hamburgers created by Filipino, Chef Alvin Cailan who is known for LA's Eggslut. The Usual opened last year and is his canvas to showcase his Filipino inspired approach to American comfort food. Recently, he launched Burger Happy Hour where guests can enjoy 6 different types of burgers after 10pm as well as a daily rotating "Burger of the Day" where he comes up with new creations every day (yes 365 new burgers this year). He also just launched a $5 lunch burger.

On our initial visit, we watched the 3rd season of Complex Magazine's The Burger Show where he showcases regionality through one of America's favorite foods - hamburgers alongside a number of celebrities. In this month's The Art of the Snack, we look at comfort food as it applies to what we like to eat in the fall as the weather begins to shift to cool temperatures and sweater weather.

We enjoyed eating there during his premier and took some time to find out about his signature dishes, the importance of pairing wines with them - which are done by Sommelier and his brother, Anthony and the importance of seasonality.

ATHLEISURE MAG: Tell us about your culinary background and restaurants you came through prior to opening The Usual.

CHEF AC: I grew up in LA, and attended the Oregon Culinary Institute. I then worked at spots like Olympic Provisions, Bouchon, French Laundry, and more, before opening Eggslut and Amboy, a Filipino fast-casual restaurant in Chinatown. I then moved to NYC to open The Usual!

AM: When did The Usual launch and what one can expect when you’re coming into dine there. grants. It’s a family run business - my brother is the sommelier, my girlfriend is the manager and I’m in the kitchen with my team that has been cooking with me for years. It’s the neighborhood spot with great food and even better drinks.

CHEF AC: The Usual opened in June 2018 and is my dream restaurant, American comfort food cooked by children of immigrants. It’s a family run business - my brother is the sommelier, my girlfriend is the manager and I’m in the kitchen with my team that has been cooking with me for years. It’s the neighborhood spot with great food and even better drinks.

AM: We went to The Usual for the launch of your latest season of The Burger Show and had a pretty epic burger – why are burgers such an integral part within the culinary world to you?

CHEF AC: Burgers are important to me, it was the first dish I was a connoisseur of. I think many people can relate and as my career evolves I’ve come to find joy making burgers.

AM: How would you describe the vibe and menu of The Usual?

CHEF AC: The Usual has a neighborhood vibe – it’s somewhere you can come every night for a burger and glass of wine, or come once in a while for a fancy occasion. It’s fun, lively, warm and welcoming.

AM: What are 3 signature dishes that we should eat when coming to The Usual?

CHEF AC: Of course, the Usual Burger and the Fried Chicken. But the sleepers are our seasonal dishes, we serve peak season fruits and vegetables.

AM: There is an extensive wine list offered at The Usual – what are 3 that are perfect to pair with our next meal there?

ANTHONY CAILAN: I would suggest:

2017 Methode Sauvage Chenin Blanc, San Benito County, CA - Textural and refreshing white made by Chad Hinds in Richmond, CA. Perfect middle ground white wine to work with a vast majority of the dishes on the menu.

2018 Alfredo Maestro Rosado "Amanda," Castilla y Leon, ES - Darker, more fleshy rosé from Spain made by one of the great natural wine producers in the country. Floral and dry that works with our richer dishes on the menu.

2018 Arianna Occhipinti "SP68," Sicily, IT - The darling of natural wine in Sicily, Arianna is making some of the most sought after wines in the world. This blend of Frappato and Nero d'Avola is perfect with our Ham and Cheese or Usual Burger.

AM: Do you change the menu based on seasonality?

CHEF AC: We always have seasonal menu items. We have one dish that specifically evolves with the seasons - our “Kung Pao Vegetables” is a constantly rotating veggie dish.

AM: Will there be another season of The Burger Show and is there anything that you can tell us about it?

CHEF AC: We are filming season 5 now and it’s bigger and better than ever!

PHOTOS COURTESY | THE USUAL

IG @TheUsual_NYC

IG @AlvinCailan

Read the Sept Issue of Athleisure Mag and see The Art of the Snack | Fall Finds of Comfort in mag.

#TRIBEGOALS

Read the Sept Issue and see #TRIBEGOALS in mag.

S1. E7. | ATHLEISURE KITCHEN WITH LARA MERRIKEN OF LÄRABAR

On today's episode of Athleisure Kitchen, we take it back to basics by talking about whole foods and the creation of the amazing fruit and nut bar which is known for having only 2-9 ingredients in each one! We talk with the founder of LÄRABAR, Lara Merriken about the inspiration behind the creation of LÄRABAR, how her life as an athlete at USC for women's volleyball, being a social worker as well as being a mom shaped her to creating this food innovation when she went on a hike one day in the Rocky Mountains. As someone in the clean eating space for nearly 20 years, LÄRABAR started with its signature 5 bars and has now expanded to nearly 20 that includes their new protein line. Lara shares how she created the initial offerings as well as her need to create a snack that allows those on the go to maintain their health without having to spend time finding the nutrients that they need in this episode that is presented by LÄRABAR/General Mills. After the episode, if you want to see the interview as well as a number of your favorite bars and new ones, make sure to visit our show notes to watch it as well.

Read the latest issue of Athleisure Mag.

S1. E6. | ATHLEISURE KITCHEN WITH CHEF RON SILVER OF BUBBY'S

On today's Athleisure Kitchen we head to the studio office of Ron SIlver's restaurant, Bubby's in the Meat Packing District. Bubby's is also located in Tribeca as well as 6 outposts in Japan. We found out about how he created one of the quintessential destinations for brunch with his passion for great food and keeping it simple. We also talked about how his interestes and passions in CBD and THC that led him to create Azuca which compliments his food as well as the love for creating art which you can see in his restaurants as well as his show in Mexico City.

Read the latest issue of Athleisure Mag.

SMARTBEATS X SMARTWATER

We’ve been fans of smartwater ever since we can remember so last month when we had the opportunity to attend 2 events that focused on smartbeats X smartwater (also available on Spotify, Apple Music and YouTube), we attended. Simply put, SmartBeats X SmartWater is a first of its kind program designed to enhance holistic wellness through the fusion of music, tech and hydration. This was achieved through their partnership with artists Toro Y Moi, Nosaj Thing, Madeline Kenney, Washed Out and Empress Of. These artists music were powered by the sound technology app Endel. They created soundtracks and soundscapes that are designed to enhance your flow, mental balance, gets you to move or simply connect with friends. We were able to put 2 of these tracks through its paces in our first event where we did a guided meditation with The Big Quiet and smartwater partner, Jesse Israel as well as a workout with the brand’s Creative Director of Wellness and fitness expert (as well as Nike master trainer), Joe Holder which also incorporated the other track.

PHOTO CREDIT | Eugene Gologursky/Getty Images for smartwater

The second event, held at Lightbox, was the launch party where we were able to sample all 4 of the tracks, meet the creators of these tracks, re-connect with Joe Holder and Jesse Israel and meeting the founder of Endel through presentations and conversations with the collaborators that were involved. In addition, guests were able to interact with one another while enjoying cocktails (Blood Orange Bourbon Sour and Raspberry Rose Basil Sangria) that were paired with sparkling SmartWater. smartbeat X smartwater includes 2 parts within the project where the A-Side has music artists that are featured as well as the B-Side having the soundscapes that are powered by Endel. A-Side’s soundtrack was produced by Toro Y Moi who created this via collaborations with featured artists that complimented the SmartWater varieties.

• MOVE | Record producer beat maker and DJ, Nosaj Thing makes music gets you pumped, moving and ready to break a sweat. Paired with the Alkaline line for hydration supporting active performance and recovery.

• CONNECT | Alternative R&B and electronica artist, Empress Of provides the perfect backdrop for entertaining and connecting with friends. Paired with sparkling smartwater for delightful hydration while socializing.

• FLOW | Folk artist Madeline Kenney’s classical sound reinforces focus and productivity. Paired with still smartwater for everyday need.

• BALANCE | Washed Out’s chillwave sound promotes mental balance is complemented by smartwater’s antioxidant line for cognitive rejuvenation.

Soundscapes (B-side) enhanced, personalized, sound experiences tailored to key occasions and will partner with Endel, an app technology that generates reactive, personalized sounds. Endel’s tools are able to synthesize location, time, weather and other factors in real time. Whether it’s Yoga, running, meditation and more, the b-side provides the perfect soundtrack for each activity.

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | HANOI SOUP SHOP

We're always looking for great spots that are infused with culture, comfort food and always feeling like a sense of home when dining. We popped by Hanoi Soup Shop's East Village location to talk with one of the restaurateurs of this Vietnamese eatery, Sara Leveen. We find out more about this location, how it differs from Hanoi House and what signature dishes we should be enjoying when there.

ATHLEISURE MAG: Tell us about your background and how you came to open Hanoi House and Hanoi Soup Shop.

SARA LEVEEN: Ben Lowell & I have worked in restaurants our whole lives; prior to starting our own company we both worked for Stephen Starr. The dream of opening our own place really came alive when we traveled Southeast Asia together. There is an endless amount of inspiration from the streets of energetic cities like Hanoi and Bangkok and also chill & charming cities like Luang Prabang and Chiang Mai. Capturing what we loved and translating it to an NYC restaurant became our goal.

AM: Tell us about the backgrounds of the chefs, Daniel Le and Albert Nguyen in terms of where they have previously worked within kitchens and their journey to Hanoi Soup Shop.

SL: Daniel has roots in both Southern California and Houston; he grew up among other Vietnamese family members and friends. He learned kitchen organization & management in big companies like Ritz Carlton and Roy’s and came to us relatively new to NYC looking to apply what he’d learned to a Vietnamese restaurant. His palate is bold but traditional…his many culinary strengths include his ability to create deep, flavorful broths and braise various cuts of meat to achieve intense levels of umami. This is on display at Hanoi Soup Shop with our daily specials which rotate every few days.

Albert was born & raised in Sheepshead Bay in Brooklyn. He is a New Yorker through and through, having gained his experience at Ma Peche, Del Posto and Flora Bar. As the Executive Chef at Hanoi House, Albert taps into his parents’ way of cooking and seasoning (both from Northern Vietnam) with simple, rustic food accented by fermented seafood sauces and by pickling and curing ingredients in house. His contributions to the menu are focused on vegetable side dishes and seasonal salads that highlight individual ingredients and help create a family style feast great for sharing.

AM: When did Hanoi Soup Shop open and how does it differ from Hanoi House?

SL: Hanoi Soup Shop opened at the end of April this year and is meant to provide a quicker, more casual and slightly less expensive menu with all the same quality, flavors and ingredients as Hanoi House. Its main focus is soups, and its main purpose is takeout & delivery however we have 10 dining seats and a fun little lunch crowd. Eventually, we will offer dinner service for those diners looking for a quick bite of a summer roll and pho for instance. Hanoi Soup Shop is about finding ways to cook something for 12 hours but serve it in 5 minutes.

AM: Does the menu change based on seasonal offerings?

SL: Yes! Hanoi House’s menu is more ingredient and seasonally focused…Hanoi Soup Shop looks to traditional recipes like Bun Rieu and Bun Bo Hue…letting the weather and chef’s cravings dictate which

direction we go on a given day.

AM: What are staples that regardless of the day will always be available at Hanoi Soup Shop?

SL: We will always have Beef and Chicken Pho, Summer Rolls, Classic Banh Mi & Papaya Salads. The proteins in the Summer Rolls and Papaya Salad may change over time but not in the near future.

AM: What are 3 signature dishes that should be enjoyed at Hanoi Soup Shop?

SL: Beef Pho with Brisket & Oxtail.

Classic Banh Mi: Housemade pork terrine, Vietnamese ham, pork crumbles, chicken liver pate, pickled vegetables, cilantro & jalapeno on a baguette.

Papaya Salad with Beef Jerky.

AM: What are 3 beverages that you suggest that should also be enjoyed?

SL: Iced Vietnamese Coffee

Hot Egg Coffee

Avocado Shake

PHOTOS COURTESY | HANOI SOUP SHOP

IG @HanoiSoup

Read the August Issue of Athleisure Mag and see The Art of the Snack | Hanoi Soup Shop in mag.

THE SANDWICH INDEX

Who doesn’t love a good sandwich that is filled your faves? We took some time to chat with Chef Byron Talbott to talk about regionality when creating foods, the Sandwich Index and his 3 favorite ingredients to have on hand when making his next sandwich.

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

CHEF BYRON TALBOTT: I was 17 when I made the decision.

AM: You’ve worked with some phenomenal restaurants and we know that you’re also a photographer, and food stylist, how important is it as a chef to have all of these talents inhouse?

CHEF BT: My kids love it as well as my wife for some time. It’s always a treat to have a chef in the home. I love cooking so it makes for a good symbiosis.

AM: Tell us about the sandwich index and what inspired the creation of this?

CHEF BT: Well the Sandwich Index is regionally inspired. These are all sandwiches from around the states: north, northeast, south, southwest – all that good stuff. It’s just a collection of all those ideas and I love cooking regionally, so it made a lot of sense.

AM: What is it about sandwiches that make you think of all of the kinds of creations that go into them? Do you just, enjoy these specific categories of food?

CHEF BT: Sandwiches are great at the Talbott home, it’s always a great day to have one when we’re at home. Today I’m working with a wrap, the Hatch Chili Avocado Turkey wrap – the Premium Carved Slow Roasted Turkey Breast from Hillshire Farm which is a great product. It has a very similar feel to fresh carved turkey and you can use it in salads and all kinds of good stuff. Today, I’m using it in a wrap. It’s a fun little creation that you can just layer and go. It’s a great inspiration behind this dish.

AM: What are 3 ingredients that we should always have on hand when we’re thinking of making versatile sandwiches – just to make sure that we don’t get into a sandwich rut? Especially for those that do like to eat them all the time.

CHEF BT: It’s always lettuce, tomatoes and probably avocados as the main kind of thing nowadays. I make sure to have those on hand! Because I am from New Mexico, Hatch Chilies are a sacred ingredient there so I tend to have spicy peppers at home, but that’s just me.

AM: Oh wow! What are 3 sandwiches that you would suggest that are perfect for the summertime?

CHEF BT: I would say that this wrap is a perfect one, The Italian Grinder – everyone loves a sub sandwich and the Cubano is fantastic because it has that warm crunchy feel and those are some of my choices. But also the BLT as I always love a really good BLT!

AM: You were speaking earlier about regionality being important to you. What are some of the other things that are important to you when you’re thinking of what inspires you to add to your Sandwich Index or when you’re just cooking in general?

CHEF BT: Regionality is a great way to approach cuisine. Right now, I’m assembling this sandwich which is inspired by the Southwest with great ingredients that I tend to cook with a lot like roasted Hatch Chilies which are beautifully peeled and you can layer onto it, you have the Premium Slow Roasted Carved Turkey which is always a great product to work with and it’s just about having those ingredients for a really good sandwich.

Read the latest issue of Athleisure Mag.

ATHLEISURE LIST | CHILLHOUSE

CHILLHOUSE launched in 2017 and was founded by Cyndi Ramirez-Fulton, an entrepreneur with a creative vision who has made a name for herself in the lifestyle, fashion and hospitality industries through her award-winning website Taste The Style, and a partner of The Garret in New York City. Along with her husband and co-founder, Cyndi sought out to change the relaxation landscape with her latest project, CHILLHOUSE.

Prior to starting her own businesses, Cyndi worked as the Brand Director of Third Wave Fashion, a fashion tech consultancy. CHILLHOUSE is a wellness brand as a destination for modern self-care that opened on Manhattan's Lower East Side. It debuted a first of its kind nail salon and massage boutique with a full service café and bar. As a downtown escape for city dwellers seeking a modern path to total relaxation with style, character and ease. It offers guests luxury beauty services at affordable prices in an aspirational setting that you can enjoy at your own will.

Guests can enjoy colorful lattes and baked goods while they're meeting with friends, working on projects or waiting to get a service done. Services cover a number of options for body, nails and face with various choices within each group.

In 2018, SHOP CHILL, an onine retail arm launched with offerings that included accessories and a curated selection of the best products on the market. These items are tested by Cyndi and the team so that they can stand by what they sell. Their membership program CLUB CHILL was created as a way for customers to experience and connect with CHILLHOUSE in a different way. Members receive discounts on services, access to special events and perks from brand partners. CHILLHOUSE has partnered with H&M, Nike, Club Monaco and more.

PHOTOS COURTESY | CHILLHOUSE

CHILLHOUSE

149 Essex St

NY, NY 10002

www.chillhouse.com

IG @chillhouse

Read the August issue of Athleisure Mag and see Athleisure List | Chillhouse in mag.

ATHLEISURE LIST | BIVE

We have become fans of BIVE, which stands for Balance + Vitality, which are the two biggest principles of the brand. They want to show people that even with something that’s typically considered as indulgent as ice cream, one can still incorporate it into their diet and feel good about it. BIVE is ice cream with a purpose.

BIVE opened its doors in September 2018 but was in process long before that. Founder Carla Noboa spent over a year perfecting the initial offerings to maximize the benefits of the superfoods while still creating something delicious.

The original flavors were Boost Me Up (Passion Fruit, Collagen, Chia seeds, Coconut water and Amaranth), Soothe Me Up (Valerian root, Toasted coconut, Almond milk, Coconut cream, Dark chocolate chip and Vanilla), Pick Me Up (Dark chocolate, Coconut milk, Coconut cream, Chia seeds and Amaranth),

Keep Me Strong (Echinacea and Soursop), Keep Me Balanced (Strawberries, Goji berries and Vitamin C) and Keep Me Comfy (Peppermint, Aloe vera, Dark chocolate and Oat milk).

Carla comes from a nutrition background and wanted to find a fun way to consume superfoods. As an avid ice cream fan, she kept looking for options that could satisfy a sweet tooth and promote balance + vitality, but most of the “healthy” options available were merely cold and artificially sweet. She set out to create something new: an ice cream with a purpose that used real ingredients from Mother Earth. For her, being connected to nature and being satisfied with what you put in your body was personally fulfilling. She wanted to find a way to help others do the same.

BIVE offers seasonal flavors that currently include: Sexy Butter (Peanut Butter, Chocolate Chips, Cocoa Butter, Coconut Oil, Coconut Milk, Cashew Milk, and Maca), which is designed to enhance energy balance hormones, and improve sexual dysfunction.

The seasonal flavors tend to stick around longer than initially planned because customers love them so much! There are a bunch of ideas in the works for fall, come by the shop to see what makes the final cut.

The cones provided at BIVE come from the Konery, which hand rolls all their cones in Brooklyn. BIVE currently offers French Vanilla, Dark Chocolate, Matcha, and Lavender, but this lineup will change as new flavors are developped.

All flavors are available in pints at BIVE as well as GrubHub, Postmates, Seamless, and UberEats. They sell pre-packaged individual 4 oz portions which you can purchase in groups of 4.

For many people, ice cream is comfort food. It's a natural stress reliever by its sheer existence, but then by the time you finish, you sometimes end up feeling sluggish or depressed. BIVE believes ice cream can make you feel good emotionally and physically! They’ve worked hard to find natural and holistic ways to make ice cream an entirely positive experience.

BIVE

95 Orchard St

NY, NY 10002

www.thegoodbive.com

IG @TheGoodBive

Read the August Issue of Athleisure Mag and see Athleisure List | BIVE in mag.

IN OUR BAG | WHEN YOU TAKE ON THE DAY

Read the Aug Issue of Athleisure Mag and see In Our Bag | When You Take on the Day in mag.

#TRIBEGOALS

Read the August issue of Athleisure Mag and see #TRIBEGOALS in mag.

20TH ANNUAL CITI TASTE OF TENNIS NYC 2019

PHOTOGRAPHY | Paul Farkas

Although we’re in the midst of NYFW and fresh off of releasing Athleisure Mag’s Aug Issue which has our Electric Zoo cover, SayMyName (the Godfather of Hard Trap as well as additional EDM DJ/Producers) - we’re doing a bit of backtracking as we made our way to the 20th Annual Citi Taste of Tennis NYC 2019 which took place during the US Open and was held at Cipriani 42nd St. This event celebrates tennis greats that included John Isner, Venus Williams, Serena Williams, Coco Gauff, Andy Roddick, Milan Tyson, Gaël Monfils, Daniil Medvedev, Felix Auger Aliassime, Belinda Bencic, Abi Spears, Vania King, Jamie Loeb, Monica Puig, Donna Vekic, Bethanie Mattek Sands, Kristi Ahn, Danielle Collins and more.

In addition, there were noted chefs that included Richard Blais (Juniper and Ivy), Masaharu Morimoto (Morimoto), Sujan Sarkar (Baar Baar), Edward Lee (Milkwood), Chef Bao Bao (Baoburg), Lamar Moore (The Swill Inn), Rory MacDonald (Chanson Patisserie), Kerry Heffernan (Grand Banks), Michael Han (Ortzi), Julian Medina (Toloache), Mina Newman (Sen Sakana), Cedric Tovar (Lotte NY Palace), John Stage (Dinosaur BBQ), Neil Cline (British Virgin Islands), Sani Hebaj (Dabble @ The Conrad), Mike Viola (Boars Head), Anastacia Song (American Cut). In addition, other notable athletes such as Mike Tyson were also there as well.

One of the highlights of the night included a sibling rivalry of the Williams Sisters and Chef Richard Blais as they competed onstage during this cooking competition and interestingly enough, they tied for their best dish.

In between enjoying signature dishes along with Diplomatico Rum and Zonin Prosecco, guests enjoyed dancing to DJ Mad Linx, The Rakiem Walker Band and reggae artist, Naomi Cowen.

You can see more from the event via @AthleisureMag’s Instagram account.

PHOTOGRAPHY | Paul Farkas

PHOTOGRAPHY | Paul Farkas

Read the latest issue of Athleisure Mag.

ALL YOU NEED TO KNOW ABOUT MATCHA TEA

Very few brands have caused quite the frenzy quite like matcha green tea, and not just for the obvious health benefits it brings, but also the fact that it contains a myriad of antioxidants. It also gives you several times more energy compared to your run of the mill caffeine drinks. So what is all the fuss about Matcha green tea? And why is it so popular?

What is Matcha Tea?

Despite its eerie look of grounded grass, matcha tea is one of the most popular, Japan-based tea to hit the market. It simply consists of powdered green tea leaves that are the main ingredient in making anything from lattes to various forms of herbal essence.

This tea powder is made of ground whole leaves. It stands out due to the concentrated nature of its flavour and the strikingly green colour that comes attached to it.

Before learning how to make matcha green tea, you first have to know how to get that fine neon-green powder. The preparation process consists of harvesting, followed by drying of the leaves, separation of the stem from the leaves, which then culminates in the grinding of the dried leaves using traditional ball mills.

Key elements

Matcha tea contains the EGCG catechin that is known to be a cancer-fighting agent. You have the obvious green tea benefits that span from heart health benefits to battling type two diabetes based on the various antioxidants present in the drink.

The mode of preparation also means that you get maximum benefits from this tea brand. This means a hundred times the antioxidants you get from your run of the mill green tea, as well as 100% of the nutrients.

Health Benefits

On average, you would require about 10 cups of regular green tea to get the benefits attached to matcha green tea. Health benefits here vary, there are suggestions that it improves your metabolic rate quite substantially, although the degree of this benefit has been known to differ on a person to person basis.

Matcha is also rich in fibre, and some varieties have been known to burn calories and assist in overall weight loss. Further down, this decrease in negative weight is directly linked to a lower chance of heart-related problems, a better BMI, decreased chances of diabetes and more favourable blood sugar.

Psychologically, matcha tea comes highly recommended for reducing stress and anxiety. It calms the mind and causes the body to relax. The high level of antioxidants contained is also known to reverse the ageing process, making your daily cup of matcha tea your little elixir brew.

The L-Theanine property of matcha tea promotes focus and catalyzes concentration at the highest levels. It has been known to be an age-old remedy for monks, who used it to facilitate meditation. So if you are looking to enhance your memory and learning abilities, then matcha tea is what you are looking for.  

Lastly, the energy boost resulting from matcha tea is not a caffeine rush but simply the rich blend of natural properties it contains. It is a great way to ensure you have a productive, mellow day, even if you are not doing any physical work.

Can Anyone Drink it?

It probably isn’t recommendable to a 2-year-old, but for anyone of caffeine drinking age, then it is worth a try. It is especially advantageous to people battling with issues of weight, high cholesterol, people who have anxiety and stress-related problems and generally people who have low energy levels daily.

Athletes and regular gym-goers are also good candidates, as it is also known to increase exercise endurance by up to 24%!

Bottom Line

Matcha green tea is causing waves the world over not because it’s neon green, but because it’s benefits have been tried and tested, and yes, it does work.

Read the latest issue of Athleisure Mag.

S1. E4. | BUNGALOW SK WITH SKINTE

On today's episode of Bungalow SK, we're focused on women's health which includes talking about collagen and natural elements that boost our bodies. In the news, we have heard about the importance of it for our bodies and why it's a vital resource. I sit down with the Co-Founders of SkinTE to talk with Dr. Amy Bader, Elizabeth Zieg and Bassima Mroue abut how they came together to create this ingestible beauty lifestyle brand with investors that include Spanx founder Sara Blakely, the iconic Diane Von Furstenberg, Supermodel Karlie Kloss and Bare Minerals' founder Leslie Blodgett and Brian Lee (of LegalZoom.com, ShoeDazzle.com, Honest Co and Art of Sport) . We talk about how they solved a problem by incorporating grass fed collagen with tea and essential ingredients, the importance of a positive corporate culture that believes in proper work balance and where we can expect to see them next.