THE BIGGEST SPORTING EVENTS OF 2019 (PAST AND PRESENT)

Sports fans across the world never need to wait too long for a thrilling event, as there are many superb tournaments, championships and races on the calendar throughout the year.

If you are always looking forward to the next big game, or want to cheer on the underdog, there will be an excellent sporting competition to watch on the small screen. Check out the biggest sporting events of 2019 – past and present.

Super Bowl LIII

One sporting event most Americans refuse to miss is the Super Bowl, which is an annual National Football League (NFL) championship game. It is the culmination of an adrenaline-fueled season, which starts in late summer and ends in early February. Unsurprisingly, the New England Patriots enjoyed victory once again at Super Bowl LIII on 3rd February, beating the Los Angeles Rams 13-3.

The Six Nations

Rugby fans anxiously await the launch of the Six Nations, which is an annual rugby union competition between England, Ireland, Scotland, Wales, Italy and France. This year, Wales proved to be unstoppable, as they expertly beat all five nations, which was their first Grand Slam since 1912. You can guarantee the losing countries will be seeking their revenge come 2020.

The Masters

It’s fair to say this year’s Masters was exciting, with Tiger Woods proving he’s not out of the game just yet – even though many critics didn’t project he would win the tournament. The golfing icon came back in style this April, claiming the 15th major in his sporting career. Was it a fluke? It’s doubtful; as golf fans will know, The Masters is the most challenging major in the sport.

The Grand National

The Grand National has been held annually at Aintree Racecourse, Liverpool, England, since 1839, with horses jumping over 30 fences throughout the 4-mile and 2½ furlong race. The only horse to have won the handicap steeplechase three times was Red Rum; however, this year’s champion, Tiger Roll, could potentially match the same record in 2020, as it was the first to cross the finish line for the second year running in April.

The Premier League

It doesn’t matter if you live in the United Kingdom or the United States, it is impossible not to become wrapped up in the Premier League, which is the English soccer league system. The 2018/2019 season did not disappoint, with football fans across the world arguing whether Liverpool FC or Manchester City would take home the cup, as the team were neck-in-neck from August through to May. Unfortunately, the dream was not to be for LFC, who lost by one point to Manchester City.

FA Cup Final

Lovers of English football also anxiously await the FA Cup Final every year, which this year was between Manchester City and Watford FC on May 18th. While Watford FC did well to end up in the final, it seems there was no stopping City who stormed to victory by winning 6-0 and securing a domestic Treble.

The Championships, Wimbledon

The next big event on the sporting calendar has to be The Championships, Wimbledon, which will start from June 1st to July 14th 2019. It is the oldest and most prestigious tennis tournament in the sport, as the finest players have been taking to the court since 1877. It is also the only tennis major that is played on grass.

Will Novak Djokovic and Angelique Kerber do it again? Or will the likes of Kevin Anderson and Serena Williams win the £34 million prize money? Only time will tell.

The UEFA Champions League Final

While the UEFA Champions League Final is an international sporting event, it will be an all-English final in 2019. Despite Liverpool FC losing out to Manchester City in the Premier League, they still have a chance of securing victory at the UEFA Champions League Final.

After surprisingly thrashing Barcelona in the semi-finals, they are set to go up against Tottenham Hotspur FC on June 1st. Will LFC win their sixth Champions League Cup, or will Tottenham repeat their historic 1963 victory?

Tiger Woods | Photo by www.Pixel.la Free Stock Photos / CC0 1.0

US Open - Golf

If you’re missing all the action from The Masters, you will definitely want to tune in to the US Open from June 13th to 16th 2019. The annual national golf championship will be held at Pebble Beach, California, and it is the second of four major golf championships throughout the year.

Tiger Woods will more than likely be eager to prove that The Masters was more than just a fluke, but he will face tough competition from Brooks Koepka, the world’s top ranked player, as well as Dustin Johnson, who is the world number two.

NBA Finals

The NBA playoffs have been keeping basketball fans on the edge of their seats since April 13. However, the NBA finals will conclude the season this June. It looks likely that the Golden State Warriors will meet the Cleveland Cavaliers in the final, as they have done every year since June 2015 and this year is shaping up to be no different.

Tour de France

You can tune in to the Tour de France from July 6th, which is when the finest men’s cyclists in the sport will embark on the multi-stage bicycle race; it is primarily located in France but will briefly pass through other nearby countries. It features 21 day-long stages, which are held over 23 days, and will this year mark the 100th anniversary of the event.

US Open – Tennis

The United States Open Tennis Championships, also known as the US Open, is the modern equivalent of the oldest American tennis championship, the US National Championship. While it might lack the prestige of Wimbledon, it is one of the most respected tournaments in the sport. It will this year begin on August 26th and will come to a close on September 8th. While lifting the trophy might be prize enough, the winners of both the men’s and women’s singles will each walk away with $3.7 million.

2019 has already got off to an exciting start and it shows no signs of slowing down any time soon, as there are plenty of exciting annual events to look forward to on the calendar that you will not want to miss.

HERMOZA LAUNCH @ GILLIGAN'S SOHO GRAND HOTEL

We headed to Hermoza’s launch a few days ago to see swimsuits that literally have a something for everyone from dynamic prints. one pieces, slimming appearance and more. The event took place at Gilligan’s at Soho Grand Hotel and included great bites (beet tacos) and watermelon cocktails that put you in a resort mindset!

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HAPPY MEMORIAL DAY

With a gorgeous day ahead, the Athleisure Mag team wishes you a safe and happy Memorial Day that closes out Memorial Weekend. We also want to thank our servicemen who keep us safe everyday! Keep an eye out for our latest issue that drops in a few days!

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LA NUIT EN ROSE IN NYC

On May 10th, we had the pleasure of attending La Nuit En Rose which is a cruise that sails on the Hudson River. During the 4 hours of this event (2 hours docked and 2 hours at sea), you enjoy an array of rose wine vendors, bites and music. It’s a great way to kick off the summer while rocking white and pink to commemorate the day!

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NEW YORK GASTROENTEROLOGIST SHARES 7 WAYS TO BEAT THOSE SUGAR CRAVINGS

Sugar cravings are a formidable opponent to anyone trying to stay on a nutritious path. Sugar cravings can attack in the middle of the day or night, and it takes the will power of a comic book hero to say no to such temptation. But what if we can identify and address the underlying reason why we feel such a need for sugar? New York internist and gastroenterologist, Dr. Niket Sonpal who is also a faculty member at Touro College of Medicine says,  “If more people could learn to pinpoint the reasons why they experience sugar cravings they would have better tools to avoid breaking their nutritional goals.”

Here are Dr. Sonpal’s 7 Ways to Conquer Sugar Cravings

Drink water; you might be dehydrated.

Many people mistake thirst for sugar cravings. “We know that we want something fresh and cold and we usually identify that with sugary drinks,” says Dr. Sonpal. “When our bodies have a deficiency in fluids, it can’t efficiently breakdown glycogen, and this causes the urge to consume something sugary. In reality, what you need to do first is drink water and observe how you feel,” he explains.

Try to Decrease Your Sugar Intake Gradually

Scans have shown that sugar fuels every cell in the brain.  “Our bodies view sugar as a reward. But too much of a good thing is not good at all in this case. By partaking in overconsumption of sugar you are reinforcing your body’s need for that reward, essentially becoming addicted to it,” explains Dr. Sonpal. But like many addictions, it is not a reasonable or sustainable strategy to quit cold turkey. If you feel as though you are out of control or moody without your first soft drink of the day or until you have a piece of chocolate, you need to consider slowly draining your system from that need for sugar.

Rethink social habits that drive you towards sugar

Many of us have social rituals during our day that help us destress amidst countless tasks and meetings. “If you have a standing ritual with a friend or coworker of eating a piece of cake after lunch every day or running to the coffee shop on the corner to get the most sugary caffeinated iced drink you can find, rethink those social behaviors,” says Dr. Sonpal. Try to put something else in place that is healthy but rewarding.

Evaluate your protein intake

Many famous diet plans like Paleo, Vegetarian, and Keto seek to reduce sugars in your food. Sometimes a good way to kick your sugar cravings to the curb is having some good ole’ fashion protein. “Protein reduces the speed with which your body processes sugars and in turn helps you need lower amounts to experience that reward. Eggs, black beans, broccoli, and chicken are really healthy ways to get that protein in to quench that yearn for sugar,” suggests Dr. Sonpal.

If push comes to shove, pick fruit

There will be times when your craving for sugar will be exacerbated by the stress of the day or however many days you’ve gone without consuming it. You may feel like you can have a cheat day. According to Dr. Sonpal, “Your best response to a worsening need for sugar is to eat a piece of fruit. If you get to a point where you feel frustrated, instead of eating processed sugar, eat fruit. Fruits are sweet and have natural sugar that can address your sweet tooth without throwing out your entire effort,” says the NYC gastroenterologist. With the fruit, you will get added vitamins and fiber.

Fiber is your friend

Fiber helps clean out your system, and it is processed more slowly by the body. Fiber helps you feel fuller for longer effectively reducing your craving for mid-meal snacks. “Many people will be very deliberate with their decision to reduce sugar in their meals but will ultimately cave in when their body needs a snack because a lot of the snacks we have in our pantry have sugar in them. Fiber and lots of water would help you stay full for longer periods,” Says Dr. Sonpal.

Observe your consumption of starch

Starches like white rice, white bread, pasta are complex carbs that the body process as simple carbs. They end up affecting the sugar levels in your body and feeding into your need for sugar as fuel for brain activity and energy. If you have cut out processed sugars but continue to eat an abundance of starches, then your next step is to progressively reduce your consumption of those foods as well to clean your system of the need for sugars.

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THE ESSENTIAL LILLET SPRITZ

Who doesn’t love ending a summer day with a refreshing spritz. A few days ago, we had the pleasure of celebrating the season with Lillet with an option between their Rosé as well as their classic Blanc dessert wine. We enjoyed this served over ice as well as having it with club soda and having the option to add our choice of strawberries, cucumbers and other garnishes. Adding a few appetizers to this cocktails was another way to get us into a full state of summer.

You can enjoy a Lillet Rosé Tonic with the following recipe:

In the serving glass, place:

• 5cl of Lillet rosé

• 10 cl of tonic water

• ice cubes

• 1 slice of lime

Glass: Tall
Preparation: Pour 5cl of Lillet Rosé into a glass full of ice cubes. Add 10cl of tonic water and a slice of lime.

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TOP 5 ARNETTE SUNGLASSES FOR SHOPPERS

Arnette sunglasses were created by famed surfer Greg Arnette way back in 1992, and over the years the brand has become one of the most iconic and recognizable products in the eyewear industry. Arnette sunglasses are sought after due to their unique combination of high quality, scratch and impact-resistant lenses and durable, light and stylish frame designs. If you are a first-time buyer looking for the perfect model of Arnette shades, the following are some of the most recommended products of the brand: 

Arnette Dropout

The Arnette Dropout is the prime example of lightweight design from the brand, with plastic lens and a frame made from grilamid. Grilamid is a transparent material processed via thermoplastic which means it is very light, has high flexibility and good resistance to both impact and weather. Despite being plastic, grilamid has low flammability and displays resistance to certain chemicals at select temperatures. The thin feel of the sunglasses’ frame and the dark lenses make it an ideal fit for summer or activities under the sun, especially if you plan to go to the beach. The Dropout is also relatively affordable since it’s made of plastic.

Arnette Unreal

The Unreal model is another lightweight design of sunglasses, but it is also very sturdy as its frames are made with plastic polymer. The wraparound style of the Unreal model is great for people who are into sports or other outdoor activities, allowing them to move freely without worrying about their sunglasses falling off. Additionally, the model comes with polarized lenses for better visual focus, increased visual clarity and eye comfort under the glare of the sun.

Arnette Slickster

The Arnette Slickster is a vintage-inspired, slim-framed design complete with a matte finish. Like the Dropout, the Slickster also uses grilamid as its main material, making it a good fit for summer outings. The frames are shaped rectangularly for a classic feel, and the lenses are available in black and gray shades. Like all other Arnette sunglasses, the Slickster offers 100% protection from ultraviolet rays while also providing users with a durable build that can last for a long time.

Arnette Hot Shot

The Hot Shot model boasts of exceptional lens crafted together with a light, comfortable wraparound plastic frame. Iridium is a special coating that allows the lens to adjust accordingly to various environmental conditions. The Hot Shot’s polarized lenses are made with the iridium coating to ensure that minimal deformation is done as the lens filter harmful light from the absorption of the eyes. As a result, this model regulates the glare and ultraviolet rays from light sources without compromising the clarity of the user’s vision.

Arnette Quick Draw

The Quick Draw is another great model for people who would like to use it for sports and recreational activities. This pair of sunglasses has an athletic, small and light rectangular frame while the polarized lenses are made with lightweight polycarbonate. The wraparound style of the model helps it settle in nicely to the face without disturbing the user’s vision.

There are several more models available in the Arnette catalog. Shop the latest range of Arnette Sunglasses at Great Southern Sunnies, they can help you to find something to suit. Arnette sunglasses are well-known for their high quality, style and range of designs, so you shouldn’t have a hard time making the right choice.

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SUMMER FRIDAYS | 3 EATS @ BARN JOO

With Memorial Weekend around the corner, it marks the first unofficial summer holiday as well as Summer Fridays - the ability to get out of work right around your lunch hour! Each Thursday, we’re going to share great places to go to enjoy a drink or a few bites. We suggest Barn Joo which is known for their Grumpy Hour which are midday specials at this Korean Barbecue spot located in Union Square as well as in Midtown. The other day we enjoyed garlic and soy chicken wings as well as potato croquettes. This not only hit the spot but paired well with their house rose for a great bite before we continues on throughout our day.

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SKIN CARE TIPS FOR GYM RATS

PHOTO CREDIT | UnSplash

With Memorial Day fast approaching, many are even more focused than usual on their bodies and getting them into tip-top shape at the gym. While exercise has multiple benefits, very often workouts and great looking skin don't go together.  We turned to Dr. Manish Shah, a Board-Certified Denver plastic surgeon and anti-aging expert, to give tips on how you can get the six-pack and still have glowing, acne free skin. 

Sweat Itself Does Not Cause Acne 

First, "It is important to know that sweat itself does not cause acne," says Dr. Shah. He explains, "Professional sportsmen are predisposed to accumulating dirt and bacteria in their pores during and after workout periods. If left without proper cleansing this can cause worsening in skin conditions like acne and dermatitis."

Avoid Makeup

These days a gym visit almost doesn't seem to "count" unless one Instagrams it. This often leads women to wear makeup to the gym. Just don't. Dr. Shah says, "Most makeup will clog pores by not allowing the skin to breathe naturally during workouts. A better option is a tinted moisturizer if you are self-conscious about your skin tone."

SPF

If you're going to be outdoors, apply a light moisturizer with SPF to keep your skin protected from UV rays.  Make sure to choose a lightweight product as not to clog up your pores. Look for words like "non-comedogenic" or "oil-free" to know that your sunblock won't cause acne.

Don't Touch Your Face at the Gym!

Cardio machines, weight machines, free weights, these all breed bacteria. Touching them and them wiping beads of sweat off your face is a sure way to spread bacteria that can create new breakouts. Make sure to bring a towel for this instead of using your hands.

A Flowing Mane of Hair is Not Your Friend During a Workout

When you are working out it is a good idea to keep hair out of your face by styling it into a bun or rocking a dry and clean sweatband. Sweat and dirt can get transferred from your hair onto your face. If you haven't washed your hair and you use hairspray or other hair products, these can also splash onto your pores along with perspiration. This can cause irritations and breakouts.

How to Choose the Right Gym Towel

An old rag won't be effective at absorbing sweat. However, you don't want a gym towel that is as absorbent as a bath towel you would use to dry off your body after a shower at home. Dr. Shah says that "The gym towel should be a happy medium — absorbent enough to keep your face dry during a workout, but not so thick it clings to bacteria even after a wash."

Wear Loose and Comfortable Gym Clothes

"Spandex is tight clothing that can lead to skin infections from bacteria and fungi," warns Dr. Shah. "Wear loose attire that will also help wick away the sweat preventing it from being absorbed by your skin." Just google "sweat-wicking workout clothes."

Reduce the Redness

Calm down a flushed face with your redness control remedy made up of a little bit of iced green tea and a spray bottle. "You'll cool down your skin and add in a few extra anti-oxidants in the process," says Dr. Shah.

After your workout

Dr. Shah stresses, "Wash your face immediately after your workout. You don't want a mixture of dirt, oil, and bacteria clinging to your skin, affecting its pH, and clogging your pores. If you are exercising in a park where there is no sink, bring cleansing facial wipes with you."

Moisturize Post Workout

No matter your type of skin, after cleansing you must moisturize. Dr. Shah says that "Skipping this essential step can unknowingly dehydrate your skin causing your oil-producing glands to overcompensate by producing an oversupply of oil. Use a moisturizer that's been produced for your specific skin type and condition immediately after cleansing for the best results."

Skip the Hot Shower

Sure, your muscles are sore, and you're in the mood for a hot shower after a workout. Dr. Shah points out that, "Hot water strips skin of vital oils, leaving you with dry, itchy, dull skin." Exfoliate more often to avoid "Bacne." Breakouts on your back or chest are particularly common for "gym rats." To avoid this, use a gentle body scrub three times a week. Dr. Shah says, "This will keep pores clear and skin functioning well."

Save Your "Superhero" Products for Night

Save serious treatment products for bedtime. Dr. Shah points out that, "Even seemingly normal skin can experience much more sensitivity right after a workout.  You may want to wait until redness decreases by bedtime to use your super-active acne or anti-aging treatment products."

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S1. E. 10 | #TRIBEGOALS WITH TRINITY FATU AKA WWE/E! TOTAL DIVAS NAOMI

On today’s episode of #TRIBEGOALS, we have our interview with Athleisure Mag’s 2019 April cover girl, Trinity Fatu aka Naomi, of the WWE and E!’s Total Divas! We talked about how she has always had a love for performing, her days as a cheerleader for the Orlando Magic and that moment when she realized that she wanted to be a WWE Superstar! We delve into her successful career in the WWE, Wrestlemania and a number of the women’s matches. We also talk about the coupleship with her husband Jonathan Fatu who is one half of WWE’s The Uso’s as Jimmy Uso as well as her love for Beyonce!

HOW TO AVOID ILLNESS AND OTHER MEDICAL CONSEQUENCES WHILE TRAVELING THIS MEMORIAL DAY WEEKEND

Memorial Day marks the unofficial start of summer.  According to AAA, more than 41.5 million Americans will travel this Memorial Day weekend by car, plane, or train. Nothing ruins a long-awaited vacation faster than getting sick or being in medical distress.  We turned to Dr. Niket Sonpal, an NYC internist and gastroenterologist for some tips on how to avoid health consequences will traveling.

Avoid Deep Vein Thrombosis

Deep Vein Thrombosis (DVT) occurs when a blood clot (thrombus) forms in one or more of the deep veins in your body, usually in your legs. Deep vein thrombosis can cause leg pain or swelling, but also can occur with no symptoms. For travelers, this can happen on long haul trips where you are not moving. Dr. Sonpal recommends if you are flying or on a train, to move around the cabin to get the blood flowing in your legs. If you are driving, take a break at a rest stop and walk around. Compression socks are also another option to prevent DVT.

Don’t Get Nauseous

People can experience motion sickness on virtually any mode of transportation. To combat this, Dr. Sonpal suggests Dramamine® Non-Drowsy Naturals, Dramamine®'s first non-drowsy formulation. It contains the clinically tested ginger dosage required for preventing and treating motion sickness. Other sources of ginger, including candies, gums, or ginger ale, may not contain a full clinical dose. For someone who is already experiencing nausea while traveling, it is a good idea to keep Emetrol on hand which is an over the counter nausea medication that does not cause drowsiness.

Avoid Bloating on a Plane

If you get gassy on a plane, you’re not alone! Dr. Sonpal explains that “as the pressure around you decreases, the gas in your belly isn’t constrained as much and it expands. This can make you feel bloated or become distended.” It is essential to avoid foods that cause gas or have salt. Skip the tomato juice in flight and stick with non-carbonated water. Avoid alcohol, cruciferous vegetables, dairy and high sodium snacks such as salted peanuts or pretzels. Foods that are protein packed, magnesium-rich and high in Vitamin C are good options.

Sanitize Your Surfaces

Planes and trains are a breeding ground for illness.  The former is awful due to re-circulated air. Most travelers would be appalled if they really knew how germy their tray tables are! Dr. Sonpal suggests sanitizing wipes for your tray table, seat belt clip and hand rests of your seats on planes and trains. When you exit a restroom on a plane or train and touch the door handles, be sure to use hand sanitizer even if you already washed your hands.

Get Your Shots Before Traveling Abroad!

Before you even book your trip, make sure you’re up to date on your shots. If you’re traveling to an area where you’re at risk for picking up an illness like malaria, you might be prescribed preventative medication. Dr. Sonpal suggests that “people should use the CDC website for recommended vaccines for travel abroad or see a travel clinic. The health risks posed to Americans vary based on the country they are traveling to.”

Don’t Touch the Ice!

When traveling to a different country, most people are very cautious about only drinking bottled water.  Many folks forget that ice is simply frozen water and put it into their soft drinks or alcoholic beverages. Contrary to what one might think, freezing water does not kill bacteria. The only way to be sure it is safe is if you boiled the water and then froze it.

Avoid Jet Lag

Even a relatively short time change from EST to PST (3 hours) can cause jet lag. With some international travel from the United States, the time difference can be as much as twelve hours. If you're traveling east, try going to bed one hour earlier each night for a few days before your departure. Go to bed one hour later for several nights if you're flying west. If possible, eat meals closer to the time you'll be eating them at your destination. Dr. Sonpal suggests that you set your watch to the new time before you leave. Once you reach your destination, try not to sleep until the local nighttime, no matter how tired you are.

Essential Medicine/Supplies to Travel With

Dr. Sonpal stresses never to check your medication with your baggage, always keep it in your carry on. Have a fresh re-fill on prescription medication with extra doses in case you get stuck at your destination. In addition, here are some essential over the counter meds/supplies to travel with:

• Benadryl- For allergic reactions such as insect or bee bites.

• Pepto Bismol- For diarrhea

• Laxative such as Dulcolax

• An antibiotic ointment such as Neosporin

• Common cold/sinus remedies such as Mucinex or Claritin

• Pain relievers such as Tylenol or Motrin

• Anti- Nausea medication such as Emetrol

• Motion Sickness medication such as Dramamine. If you are the driver, be sure to take the non-drowsy version.

• Electrolyte tablets for dehydration

• Hydrocortisone cream to relieve itching from rashes, bites, poison ivy, etc.

• Aloe to soothe sunburned skin

• Band-Aids

• Digital Thermometer

• Nasal Spray to prevent clogged ears while flying

• Tweezers

• Eye Drops

• Epi-Pen if you are prone to severe allergic reactions

How to Find a Reliable Physician if you are Traveling Abroad

The US embassy in your destination country (http://www.usembassy.gov/) can help you locate medical services and will notify your family and friends in the event of an emergency. When selecting a doctor, make sure that he or she can speak your language. The following resources provide lists of doctors and clinics that can care for travelers:

The International Association for Medical Assistance to Travelers (www.iamat.org; membership required, but it is free)

Joint Commission International (www.jointcommissioninternational.org)

The International Society of Travel Medicine (www.istm.org)

Travel Health Online (www.tripprep.com; gets information from various sources so quality is not guaranteed)

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SOMETHING YOU SHOULD KNOW | WITH STEPHEN WEBSTER

London based contemporary fine jewellery designer Stephen Webster is known internationally for his cutting edge designs, traditional craftsmanship and responsibly sourced jewellery. We have been fans of his statement jewellery for years as his work is inspired by music, fashion, literature and art which allows his collections to be dynamic pieces that are highly covetable by icons, idols, music royalty to actual Royals!

Earlier this month, Stephen Webster was here in NYC and was a part of the Initiatives in Art and Culture Gold Conference which has a series of panels with notables in the jewelry industry who share their insights within this space as well as sharing their stories. We took some time to chat with Stephen to talk about how he got into the jewelry business, his involvement with this year's conference and his inspiration process.

ATHLEISURE MAG: What was the moment when you realized you wanted to be a jewellery designer and what was your journey, that eventually led to creating your own line?

STEPHEN WEBSTER: My passion for jewellery started when I was 16 years old, when I enrolled at art school. Originally, I had applied for the fashion course but after a tour of the department, which was full of sewing machines, I decided that perhaps it was not for me. Instead I discovered the jewellery department; workshops full of flames, chemicals, tools, noise and grime. A place where everyone seemed to be making treasure. This was for me. I spent the following ten years learning my craft, wanting to be able to make my own treasure. Starting my own company was a natural progression after an almost ten year spell in Canada and California working for a gem hunter. By this time, I had developed my own style and I could make anything if the medium was precious metals and gems.

AM: Tell us what the style and aesthetic of Stephen Webster is and what one can expect from your brand?

SW: Our brand has evolved from my personal passion for craftsmanship and the techniques both ancient and modern applied to the processes of making fine jewellery. Feeling stifled by an industry so steeped in tradition that there seemed to be little enthusiasm for creativity, I wanted to apply my skills to an aesthetic that felt more contemporary and progressive. This spirit of rebellion became the foundation of the company.

AM: What is your favorite collection that you have created and what is it about it that sticks out to you?

SW: If I had to choose, which I’d rather not, then it would have to be the Classic Crystal Haze ring. This piece truly put “Stephen Webster” the brand on the map. It's not just a design but more of a concept; people are still fascinated by the play of light and colour within Crystal Haze gems, not to mention the variety of colour we offer. The result is like an illumination, the light passes through the facets of the Quartz, bounces about inside the stone and reflects the colour back out to the eye. It's like magic but in fact; physics.

AM: What is the inspiration process like for you when you are creating your collections?

SW: It has always been my passion to cultivate jewellery collections that push creative boundaries, are innovative and are unreservedly cool. All my work reflects my personality. I am fortunate that selfishly, I have pursued topics and inspirations from my life’s experiences and translated them into our many collections. Within all of them there is vibrancy.

AM: Tell us about the Last Straw and why this was important to have within your product offerings as well as to be a part of a global social good effort?

SW: This initiative is our brand taking a stand for social responsibility. With the Last Straw one hopes to help raise awareness of the damage done to the seas by the 8.5 billion plastic straws we use a year in the UK alone. We teamed up with Plastic Oceans Foundation for this project to donate 10% of all sales to support its work. It’s well known that I personally have love of all things aquatic and over the years have taken part in several clean ocean and water initiatives. It’s important that no matter how small, we play a part in preserving our oceans.

AM: How important is sustainability as a brand and tell us about being awarded the Butterfly Mark by Positive Luxury?

SW: Hugely Important. Throughout my four decade-spanning career I’ve always been an advocate of ethically sourced materials, travelling to mines in Peru and Tanzania to meet the mining communities and trace the origins of precious materials I use in my work. We work very hard to adhere to the strict codes of practice required to display the ‘Positive Luxury’ logo alongside our own. Our close involvement with meticulous craftsmanship, ensuring the sourcing of conflict-free gemstones, coupled with our community development activities allows us to use our position as a leading brand to inspire people, partners and customers to respect our planet. We aim to champion products and processes that contribute to healthier, happier communities while minimizing our environmental impact. Responsibility in a corporate sense was something we became conscious of due to the attention drawn to the diamond industry. We began to ask questions of our suppliers to ensure none of our products were unethically sourced. Following a trip to Peru to examine working conditions Stephen Webster championed the need for the jewellery industry to make a change, and with the help of Positive Luxury we have changed all our working practices.

PHOTOS COURTESY | PG 107 Zoe Law Jan | PG 108 Rankin | PG 109 Stephen Webster Jewellery |

IG @StephenWebsterJewellery

IG @MrStephenWebster

STEPHEN WEBSTER JEWELLERY | Jitterbug Stacking Ring, Blue Topaz Inner; $1,450 and Green Enamel White Diamond Pave Outer; $2,950 |

STEPHEN WEBSTER JEWELLERY | Jitterbug Toro Beetle Enamel Ring; $4,500 |

Read Athleisure Mag’s April Issue and see Something You Should Know | With Stephen Webster in mag.

ATHLEISURE KITCHEN WITH GAIL SIMMONS

Earlier this month, we had the honor of sitting down with one of our culinary faves at NYC's The Kitchen Table in NoLita with Gail Simmons. In addition to her role at Food & Wine Magazine, she is also known as a judge on BRAVO's Top Chef. We talked with Gail about her journey in food journalism, the importance of working throughout the food industry to gain invaluable knowledge of professional kitchens, Top Chef history, food diversity, how she maintains calm when planning for guest arrivals for food celebrations, key ingredients in her kitchen this Spring, where we can find her shopping in Brooklyn and more!

ATHLEISURE MAG: So tell us about your background and how you came to work in food journalism?

GAIL SIMMONS: It’s sort of a long story and I have always started with a love for food. I graduated from college and didn’t know what I wanted to do with my career and everyone else seemed to know what they wanted to do with their degree out of college. All I knew was that I loved to cook and I loved to write. But back then, that wasn’t necessarily a one plus one equals two situation. People were just starting to cover the food world. The term food media back then just meant writing for a handful of magazines or a couple pages of newspapers and there wasn’t the kinds of opportunities that they are now. But I knew that cooking was my passion and so I got a job first as an intern in a magazine and as an Editorial Assistant in a newspaper as sort of a lifestyle food and travel section. I realized that in working everyday around all of these different subjects that food is really what I am more interested in. Then I was given this really great piece of advice that anyone can write as you can practice on your own and that’s what you have editors for, but if you want to differentiate yourself and really make a mark in the food world then you really need to understand the professional kitchen and learn to cook.

So I picked up, packed up and moved to NYC and went to culinary school and from there I worked in a few really tough, but incredible professional kitchens as a line cook and always with an agenda that I wanted to write about it and knowing that I never wanted to be a chef in a kitchen full time. When the time was right and I had a lot of experience and felt that I really understood how to cook well properly with a good foundation, I moved back into writing first with Vogue Magazine as an Assistant to the Food Writer and then for a chef doing events, marketing and PR all sort of learning around the events of the restaurant industry in every different aspect of what it takes to work in the food industry. About 15 years ago, I landed at Food and Wine Magazine and I’ve sort of been there ever since.

AM: That is a journey and what was the moment while you were on this food journalism track that you realized that you wanted to enhance your brand and make that jump into TV as well?

GS: I didn’t actually. I never ever consciously thought, I want to enhance my brand as a personality – the word brand, was never in my language or in my purview. I never thought about going on to television it was always about writing and publishing for me back then – 14 years ago. I did a little bit of food television in my early days on behalf of Food & Wine because often morning shows would need someone to talk about recipes, wine trends from the magazine or what we were doing for our spring issue ,so I was the one that would often go on because I had the cooking and marketing background to go on and be able to do cooking demos and to talk with the anchors and the hosts. So that sort of became what I did for the magazine and about a year into my job at Food & Wine, BRAVO came to Food & Wine with this idea of a reality show about the lives of professional chefs and they wanted to call it Top Chef and they wanted to partner with Food & Wine to teach them about the world of food and cooking and in exchange, they would put one of their editors on the judges panel and so they screen tested me and asked me to do it and I have been doing it ever since. I never meant to do it, I never sought it out, but we also certainly never knew that it was going to be a hit show and that it would last this long. We’re going into our 17th season and it doesn’t seem like it is going to be slowing down.

AM: We love your authenticity and in doing the research to chat with you, it was amazing to see how many areas of this industry that you have touched to immerse yourself in this space. Clearly this is why you can speak about so many aspects of it due to your knowledge.

GS: For me, everything I did up until now, and what I continue to do, feeds into my experience and my knowledge. I don’t think that I could have ever gotten the job on television had I not done all of those things. I think that being able to speak to the real life of professional kitchens, which is what our show is about – we want to speak fairly and honestly in a constructive way and understand the work that chefs do. I think that you need to have a working knowledge of that to come across to your audience not only as authentic, but in a way that the audience of a show can identify with you because the audience can’t taste the food. You really become the taste buds for your viewers and I think that all of the work that I have done and before leading up to Top Chef helped prepare me.

AM: What led to you creating cookbooks and what is that process like for you when you’re making them?

GS: I think that these days, cookbooks for me was a very natural offshoot for everything that I do and finding a place where all of my favorite recipes could live that shaped me and make me who I am and recipes that I have learned and brought home from my travels that have become staples in my household and I wanted to just share those with everybody because I am asked for them so often. It was a great opportunity to put them in one place.

The process was rigorous. It took me 2 years to write my most recent book. 2 years is sort of par for the course and sometimes it can take many, many more. From conception to publication, so it was an all encompassing process. It was so much work in every aspect – testing, developing, testing, rewriting the recipes, editing etc. Writing all the head notes, the introduction, making sure that they are accurate having someone else retest for that accuracy. I really wanted to make sure that every recipe in the book not only sounded delicious, but was absolutely attainable for everyone to make at home.

AM: That’s intense. Going back to Top Chef, we have had the pleasure of interviewing Chef Brooke Williamson and Chef Richard Blais previously in Athleisure Mag as well as on Athleisure Studio’s podcast network show – Athleisure Kitchen. What is it like for you as a judge to be on Top Chef? What is the process like for you and how do you get yourself prepared for those moments that are taking place?

GS: I mean we have been making this show for so long that we have gotten it down to a science. It’s a great process though as we have a great crew that has worked with us for so many years and everyone really understands what every episode takes. So we’re a pretty fine tuned machine. I would say that the most important part of what I do is balancing - being constructive and fair with the challenge that is being presented every episode and making sure that I am speaking to that challenge and what all the different chefs that are doing. The great thing about the show is that we travel to a different city every single season so I always do a little research about the place because the location is going to inform so much about the cooking, the ingredients and the history. You know, the history of Charleston is going to be different then the history of Boston which is going to be very different than the history of Kentucky or California. I think it really plays a role and is what differentiates our show from all others.

AM: It’s also so inclusive to food diversity from a geographical standpoint. This season’s Top Chef was in Kentucky and one of our Co-Founders is from Indiana and many of the recipes that were made this season were also indicative of areas she grew up in and which allows audiences to connect from that standpoint as well.

GS: Exactly there is a lot of food overlap and that is what makes our show so fun. You don’t have to be a great cook to identify with loving food or understanding the history of this country. Food plays such a great role in that and in our families in the way that we eat, the way that we go out, the way that we celebrate and we try to stay true to the locations that we go to.

AM: How would you define, your style of cooking?

GS: I think my cooking is spontaneous and changes with a season. I’m a mom and I think my food has changed a lot since I became a mother. I want flavor and I want it to be healthy and easy to make because I don’t want to give people recipes that will take them 3 days in the kitchen and I certainly don’t have time to dedicate that. So my style really calls from all of my travel experience and my childhood which has a lot of influences. People always ask me, “what’s your favorite thing to cook?” I never have one favorite thing, it always depends on the time of year, where I traveled to last, the ingredients that I am most excited about and then ways that I go about organizing them and being the most efficient in the kitchen to get the most flavor by doing the least to the great quality of food that I have.

AM: Because you have done so much in the food industry, are there other projects that you would love to be a part of that you have yet to tackle – but would want to?

GS: I think there are so many things. There is so much travel that I want to do and I think that giving back to the community that helped me for so long is really important to me and there are so many ways to do that right now. Cooking is such a life skill, so not only does it nourish people, but it teaches people to translate that skill into a job anywhere where they are. Certainly, there are so many things where food applies to our lives, whether it’s politics or math and science. Teaching my child to cook, you become some conscious of that and so just teaching is always in the background for me, whether it’s through books or in television championing my industry, and giving back to my community through all of these different channels is always top of mind and there are always more things to be done.

AM: With Spring being here finally as we see the leaves on the trees – there are so many Spring holidays coming up and reasons to just come together just because. What are some trends taking place in the kitchen that we can incorporate right now into our dishes just to change things up?

GS: I think that Spring is just the most exciting moment in the year because we have all just been in hibernation for so long and I got real cozy with lots of soups and stews over the winter but I am ready for bright new ingredients. I am really excited about bringing all of those fresh herbs, fresh flavors, different fruits and vegetables into my diet that I haven’t been able to get all winter long. But I also want to be efficient with what I am cooking and because there are holidays in the Spring where you are cooking for a crowd often of all ages with family and friends with Easter and Passover – you really want to optimize your time in the kitchen. My entertaining strategies are always about finding recipes that you can be organized with and prepare as much as possible with in advance, so that when guests do arrive you’re just doing the minimal to get food on the table so that you can spend time with them.

AM: People come by unexpectedly sometimes. What do you suggest that we should always have in our fridges so that we can ensure that we are always ready as sometimes you never know when Auntie May comes by!

GS: Yes and there’s nothing to eat – it’s true! I mean I think with a few simple ingredients, whether it’s breakfast, lunch or dinner, there are ways to use them so that you’re picking ingredients that are versatile. A few products that I love are having lots of fresh herbs in my fridge and lots of citrus as they can be added to lots of things from pasta to cottage cheese. They can be turned into so many things in so many different ways. Or even eggs that they can go on top of. I love keeping good quality dairy products as they are always in my fridge. As I said, herbs and citrus, cheese, eggs, and then as much fresh ingredients as possible. So if you have salad greens or you have a few key bowls of berries, you can make 100 different things. Breakfast for example, is a time where I feel that people run out of ideas. There are a ton of things going on in the morning or if you’re entertaining in the morning there is a lot you have to do so quickly. If you have people over for brunch for Easter for example, if you can think a little ahead of time – you can make a really beautiful statement with minimal work. One thing that I always advocate is big batch cooking. I love making granola for example and I make it a week in advance in a big batch that I can eat throughout the week and I can have it as my go-to to put on top of things in the morning. Or just eat it as a handful to grab and go as a snack. When you have granola and some fresh berries, granola in the fridge and cottage cheese, then there you have the perfect protein packed, versatile and easy breakfast parfait that looks great and beautiful for everyone.

AM: When you are planning for 8-10 people that you know are coming for a dinner party, people get overwhelmed with the idea of tackling this – what do you do?

GS: I always make sure that I make my list and be organized. I can never underestimate how important that, is especially when you have guests arriving. Try not to do too many things and remember that you can ask for help. I think that people forget to do that. If I’m having people over, I want to think 2 days out about what I can do and then 1 day out, what I can do. Sometimes that feels daunting – no one has 3 days to make a meal, but I’m not talking about major cooking. Just marinating your meat in the morning so that 8 hours later when you cook it, it has all that flavor that is already done. That’s just 20 minutes in the morning and then you’re ready to cook as soon as guests arrive and it’s the same when you’re making your dressings in advance if you’re making a salad. I love making bowls – grain bowls for example, so doing things like making the dressing in advance, washing the lettuce, if I’m using quinoa or another grain like that – cooking it in advance really takes 15 minutes and then it’s cooled and ready to go and it’s in your fridge and all you’re doing is really assembly.

AM: What are 3 ingredients that you always have in your kitchen that are really good for versatile dishes?

GS: I would say that right now it’s fresh herbs, lemons because I use every part of the lemon from the juice to the zest and Hood Cottage Cheese because I feel it is the most versatile dairy product that I have that everyone loves and you can do so many things with it.

AM: Do you have some recipes for those of us that are busy and running around that are easy to satisfy and easy to make as well?

GS: One recipe that is my go to because it’s great for lunch, it’s great for a snack and it can feed a crowd and it’s easy to batch it up for 10 people or to just have a personal bowl of when I need something that is healthy and really satisfying – I make a really delicious Mango Avocado Salsa. Lots of lemons, lots of lime juice and lime zest and fresh cilantro tossed with fresh mango and avocado and I put it on a base of Hood Cottage Cheese with Black Pepper in a bowl. My little trick is I always make a little well in the center of the cottage cheese using the back of my spoon and I pile all the salsa right in the middle so that when you’re dipping you’re getting a little of both and you’re not searching for one ingredient or the other. I find that it’s a great after school snack for my kids, it’s a great appetizer for a dinner party or the perfect quick lunch for me on the go and it really doesn’t require many ingredients.

I talked with you about the grain bowl which is another one to make in advance and then the granola that I make all the time for breakfast for parfaits. Because if you have some fresh wash berries in the fridge, you can have your granola that you made before and all you have to do is layer it on together.

AM: Are there other ways that cottage cheese can be used beyond what someone would think is their “traditional” use?

GS: I think that cottage cheese is having this renaissance moment because people are rediscovering it from their childhood. First of all, it’s packed with protein which is a bonus, it can be used the same way that you use other dairy products. I love it in smoothies, I can use it in place of ricotta for pasta and lasagna. My kids love it and my little baby loves it for breakfast in the morning. It has texture and a rich creaminess and it's a great item to have around.

AM: You’re based here in NYC, where can we find you working out, grabbing a meal/cocktail and shopping?

GS: In NY the options are endless and I live in Brooklyn – I love my neighborhood. It’s a quiet treelined neighborhood in Brooklyn. There’s a lot of great places to eat nowadays. I’m really obsessed with eating at a lot of places with fresh little small plates and a glass of wine so there’s a great wine bar close to me called June that I love and another wine bar with great food called Frank’s Wine Bar. When I’m in downtown NY, where we are today in NoLita – I love eating at a little Middle Eastern spot that has really fresh fast casual food called In the Dez, it’s delicious and right up the street. That’s where you can see me grabbing food.

Working out - now that the nice weather is out, I can pick up running again. I love running, but I don’t like running indoors so winter is kind of out for me and I take a break from running. But I live near the Brooklyn Promenade so running from my house to the Brooklyn Bridge is sort of my go to run when the weather is nice. If not, then I’m a spinner so you can catch me at SoulCycle.

And shopping – what kind of shopping?

AM: Well whatever, whether it’s for clothes or food – it’s so open!

GS: I mean, that’s a tough one! Shopping – I’m shopping for lots of things all the time! Let’s see, I love Veronica Beard for clothes, she’s a great designer that I wear a lot from these days. For food, what I love about my Brooklyn neighborhood is that it’s so old school in that instead of going to big huge grocery stores, there are small shops so I have my local butcher that I love, there is an amazing Middle Eastern store that I get all of my spices and things like pita and fresh bread and things like that. I’m at the regular grocery store buying all of my pantry items too.

AM: Your makeup is always great and you have great skin. As someone who travels a lot, what are 3 skincare products that you use?

GS: I have really dry skin so traveling definitely takes a toll. But I am also someone that doesn’t use 50 products a day because I’m someone that has to get up and go and I am always in a rush. So 3 products that I love my under eye I believe in helping as much as possible because tired is real. I’m a big fan of Drunk Elephant Vitamin C under eye cream that I use all of the time. There is a really beautiful store here in NYC and there is another in Boston and in a few other locations possible in DC, and It’s called Follain that has the most non toxic products from body to face to make up and hair products that are not only good for the planet, but with ingredients that are pure and all natural – so I use a lot of their products. I love Naturopathica skin care. I use a bunch of their products – I love their Daily Moisturizer and there’s this Body Balm that I absolutely love OSEA. They carry it at Follain so I get it there, but I initially got it as a gift and I’m obsessed with it. I love the smell, it’s rich and luxurious and really a great natural and beautiful skincare product for your whole body.

AM: You’re very busy. How do you take time for yourself to just recharge and disconnect?

GS: It’s a hard thing to do and it requires actual carve out time on the calendar for sure. Working out and clearing my brain is really important. I have to force myself to do it, but for me, it’s not about losing weight as obviously staying healthy is important. It’s about clearing my head and destressing because I know I will feel better at the end of the day if I can. I love that I live in NYC and I don’t have a car and that I can walk everywhere as I find that therapeutic. Cooking is also something that lets me relax at the end of the day. There is nothing that I like more than anything at the end of the day, relaxing with friends where I can sit around the table and I can cook for them and destress and really connect with the people that I love the most and that to me is taking a great time for myself. Once or twice a year, I like a really good massage and date night with my husband is also nice every once in awhile! We forget to do it, but when we do it’s always important.

IG @GailSimmonsEats

You can hear this interview with Gail Simmons May 3rd on our show, Athleisure Kitchen, which is a part of Athleisure Studio, our multi-media podcast network! You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast shows.

Read Athleisure Mag’s April Issue and see Athleisure Kitchen with Gail Simmons in mag.

THE ART OF THE SNACK | THE AFTER WORK SPOT

In this month's The Art of the Snack, we're focused on where one goes when it's after work! Whether you work from home, co-working locations or an office, we all need to grab drinks and have great bites after work - even if you're Friday starts earlier in the week! We make our way to Therapy in Las Vegas which is exactly what the doctor would prescribe. We get the scoop on this American Gastro Pub from Executive Chef Christopher Robyn.

ATHLEISURE MAG: Prior to coming to Therapy, what is your culinary background and how would you define your style of cooking?

EXECUTIVE CHEF CHRISTOPHER ROBYN: Prior to joining the Therapy team in spring of 2018, my career has taken me to very different areas of food & beverage, giving me multiple styles of cooking. I spent time in New Mexico as the Corporate Executive Chef for the Apache Nugget Corporation, specializing in Native American and Spanish cuisine; I have worked on the Strip as a sous chef at New York New York Casino & Hotel; and I have also worked in Asian cuisine as the Corporate Chef for Bachi Burger.

AM: For those who have yet to attend Therapy, when did it open, what can one expect in terms of the ambiance, dishes, etc?

EC CR: Therapy is an American gastro-style pub that has been thriving in the Fremont East Entertainment District since June of 2015. This restaurant elevated downtown dining with its ambient class, while constantly finding ways to combine unique flavors of great food and drinks.

AM: What are signature dishes that we should know about at Therapy?

EC CR: Signature dishes, that have proven to be customer favorites, include our fried mac & cheese croquettes, served with house-made tomato bacon jam and Sriracha aioli; and our red velvet chicken & waffle sliders, served with house-made coleslaw and vanilla maple syrup.

AM: What is the meaning behind the name, Therapy?

EC CR: The name of the restaurant, Therapy, stemmed from the slogan ‘Good Food. Good Friends. Good Drinks.’ By putting these three components together, one could create its own kind of Therapy and good food, good friends and good drinks are a way to release stress.

AM: What are 3 signature cocktails available at Therapy?

EC CR: Three signature cocktails we serve include our St. Therapy, the Relapse and The Smash.

AM: If there is anything else that we should know about Therapy, let me know!

EC CR: At Therapy, we truly have something for everybody. Not only do we offer lunch, dinner and happy hour, we are launching a new weekend brunch and our new club concept, Relapse. If you are in Downtown Las Vegas, Therapy is a must stop spot.

PHOTO CREDIT | CHRIS WESSLING

IG @THERAPY_LV

Read Athleisure Mag’s April Issue and see The Art of the Snack | The After Work Spot in mag.

THE GOAL WITH SLOANE STEPHENS

We had the pleasure of talking with professional tennis player Sloane Stephens, who is ranked in the top 10 by the Women's Tennis Association. Her accolades include winning the US Open in 2017, as well as 6 WTA singles titles as well as representing Team USA in Tennis at the Olympic Games in Rio 2016! We took a moment to chat with Sloane about her early days of tennis, going pro, her goals for this year as she prepares for an array of matches, the importance of staying healthy, as well as information on the Sloane Stephens Foundation.

ATHLEISURE MAG: At what point did you realize that you were going to be a tennis player and at what point did you realize that you were going to go pro?

SLOANE STEPHENS: Well I started playing tennis early because I played across the street at the club and my mom always wanted me to be a tennis player and I don’t know why. I just started playing and it was just for fun. I started in summer camps and just across the street at the club and that’s just how I started. And then obviously, when I turned Pro, you have to decide whether you’re going to go to college or if you’re going to turn Pro. I got to that little middle ground and I was like, “ok I’m just going to try it and see what happens” and it worked out. Obviously when you’re starting out it’s tough because at the beginning you’re making the transition into Pros and it’s a different ballgame. That’s how I decided, it wasn’t anything that was profound, I just wanted to try it to see and hoped that it would work out – so I just went for it.

AM: You won the US Open in 2017, what are your goals to reclaim that title this year?

SS: Well obviously, every tournament that you go into each year, the draws are always different in terms of who you will be playing with, so there is a whole different scenario. I think that for me, the important part is staying healthy. That’s been a big part for me, as obviously I got injured and missed a lot of months, and that is when I had my career kind of reset and it wasn’t fun and it is always something that I keep in the back of mind as I don’t want to do that again. Just being able to reset and stay healthy. Since I have been back, I haven’t had that many injuries just little nagging, that stuff that everyone normally gets which has been great. But most importantly, it’s about staying healthy.

AM: We know that you have been a partner with Built with Chocolate Milk since 2017. What about this partnership has been synergistic with your brand and why are you such a big fan of chocolate milk in general?

SS: Well before I even signed with them, I have been a fan of chocolate milk and have always enjoyed drinking it. I remember being at the Olympic Committee like 7 or 8 years ago and they were like, “yeah chocolate milk is a great recovery tool that you can enjoy drinking. I was like, “yeah perfect” – they didn’t need to convince me to drink it ha! I can just drink it all the time. When I signed with them. I knew it was perfect because I drink it all of the time and it is in my routine and it actually helps me. It’s very natural and super easy. It’s good for me, it helps me recover and I can stay fit with it. It just went into the general – this is good for you, it’s what you need and it has been a great partnership for me thus far.

AM: What are your goals for 2019 that you are looking forward to during the season?

SS: Just a lot of travel and there is a lot of during the year, especially prior to the Olympics. So it’s about staying healthy throughout the season and obviously just trying to maintain throughout the year. We all try to do that in terms of staying healthy and with nutrition which is important in terms of recovery. With all the traveling on the road 30 weeks a year, which is absurd haha, you need to maintain and stay healthy for that recovery. It all plays such an important role in maintenance which is such an important thing.

AM: We know that you were in Rio for the Olympics in 2016, how did that feel to represent the US at the Olympic Games and are you planning to go to Tokyo in 2020.

SS: Yeah obviously Rio was my first Olympic Games and I was super pumped about that. Obviously, it was in incredible experience just in general, and I do want to play the next Olympics as that would be really great for me. But obviously it’s a lot of hard work. I just finished playing Fed Cup and you have to qualify for the Olympics, be eligible, there is a lot that goes into it, but obviously playing for your country and the Olympics is the greatest honor that you can have to represent your country.

The Opening Ceremonies were amazing and I would love to play in this next one as the one after that, I would probably be too old so this would be my last go at it, but I am excited for it. I think it will be great!

AM: Our readers of Athleisure Mag and our listeners of our podcast network, Athleisure Studio know that one of our podcasts, The Road to Tokyo 2020 is dedicated to Olympic athletes and we’re always amazed at the time and dedication needed in order to participate! So we will keep our eyes out to see you on your journey there.

SS: Oh yeah it’s amazing, but all of the qualifications that are leading up to the Olympics. Like everyone just sees what happens when you’re at the Olympics competing, but before that, it's like a year and a half of pre-qualifications and tournaments. It’s a lot of stuff and to get there, obviously it means that you’re amazing and that you took all of those steps to get there which is really cool.

AM: Can you tell us more about the Sloane Stephens Foundation?

SS: Sure, the Sloane Stephens Foundation is based in Compton, California and it’s in the school district. We have 23 schools that participate in the after school credit program and then we have a Saturday program as well. A lot of schools are taking out recess and I think that recess is really important. Being able to bring tennis to the community of Compton is really important and to show them what it’s about, how it’s fun and what the tools of tennis provides you and how you can use it as a vehicle to get you where you need to be whether it’s a high school team, a college team, a community college – whatever it might be. Maybe you want to get a job in tennis to work at a Tennis Journal or for Tennis Magazine, there is a lot of different things that you can do to work in tennis and so many different ways that you can branch out and I think that giving those kids the opportunity to seek more in life whether it be a job or a team – it’s given me a lot in life and I have used it as a means as a vehicle to get me to a lot of places in life and different things that I would have wanted to do. Without tennis, I would not have been able to do those things and I think that giving this opportunity back feels so good as it’s not just for me, it’s for the community.

AM: We’re all about the importance of tribes and those that have influenced us whether personally or professionally as #TRIBEGOALS are essential.

SS: Obviously my mom has been very supportive of me and my career My brothers have also been supportive and have cheered me on and encouraged me to do whatever it is that I have wanted to do. My grandparents are very supportive. Everything I have wanted to do, they have encouraged me to try it out, have fun and if it doesn’t work out, I can always come home. To have that attitude in my life that I can go out and try things and if it works out great, if not, I can figure it out and do it again or go in another direction – it’s a great way for me to live my life and has been so cool.

IG @SloaneStephens

PHOTOS COURTESY | PG 74 Scott Draper | PG 77 Brecht Van’t Hof | PG 82 Zhukovsky |

You can hear Sloane Stephens' interview in May on our show, #TRIBEGOALS 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, Google Podcasts and wherever you enjoy listening to your favorite podcast

Read Athleisure Mag’s April Issue and see The Goal with Sloane Stephens in mag.

WHAT WATCH DO I GIVE TO A WOMAN?

How to choose a watch for a woman? If you have come to this question is that at least you have clear what to give; A watch is a guaranteed successful gift but we have some tips to help you choose the right watch.

Aspects to keep in mind to give a watch:

Budget:
Luckily nowadays the budget will allow you to access certain brands, materials, finishes; but there are "low cost" brands that offer all kinds of styles at very affordable prices, for example Marea, Mark Maddox (Viceroy), Calypso (Lotus); brands created by major manufacturers such as Lotus or Viceroy. In all of them you will find options for all styles of women.

Age:
The age of the person to whom you are going to give a watch is important but not decisive, since not all women of an age have the same styles; But if there are some age ranges to consider as watches for girls, there are a variety of models markedly childish, or with colors and sizes that especially call attention to girls; even the communion watches we can say that they are models for girls, since from then on the girls tend to like younger models.

The style:
It is the most important factor to keep in mind when we are going to give a watch; In the first place we have to know the tastes and the style of the woman; It is true that there are many styles and women who use different styles depending on the occasion, if we identify that style well and we have a clear chance we will have an easy choice of model.

There are several styles but we will summarize by classifying them in the following groups:

Sport / Sport:
They are models with clear sports inspiration, normally employ very marked shapes and colors, offer features or functions oriented to the practice of sports (chronographs, lap counters, timers) but also offer resistance to water or shock. In this case, it would be a perfect gift for a woman who practices sports, who goes to the gym and likes to wear a watch, or who usually dresses with a very sporty style.

Casual:
The casual models are those we use daily, which offer us the functionality of the watch and an aesthetic appropriate to our style but neither too bold, nor too elegant.

Classic:
A classic style watch such as Breguet watch is simply a style that probably draws more attention to an older woman, but depending on the tastes and fashions can also be an option for a young girl. In classic styles, materials and finishes are usually used, such as gold, ceramics, which bring that elegant and classic look.

Vintage / Retro:
The models with vintage look differ from the classics in that they are usually adaptations or watches inspired by classic cut but adapted to some kind of trend.

Fashion:
Fashion style watches are very associated with fashion trends, they tend to be styles with a touch of fantasy, colors, stones, eye-catching spheres; usually daring watches. We can find models with very specific or identified colors. It is a good gift for that woman who changes the watch model frequently, who uses it as a fashion accessory and constantly combines it with her style.

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

SPORTS WARS

Wondery

Spotify

We have been a fan of Wondery's Business Wars, hosted by David D. Brown who shares the history and battle between businesses through serial episodes to dig into what made them great and in some cases who was unable to continue to compete.

With the success of this show, they recently dropped Sports Wars which is hosted by SB Nation's regular contributor, Dan Rubenstein. This looks at the rivalries that exist in sports and not just those by opposing teams! In its inaugural season that dropped this month, they started with the rivalry between Aaron Rodgers and Brett Favre - quaterbacks on the Green Bay Packers. They highlight where this rivalry began, the backstory of both players as well as what was taking place as this feeling of contention continued to grow.

YOU VS WILD

Netflix Originals

Growing up, the Athleisure Mag team enjoyed reading Choose Your Own Adventure books which allowed you to select an array of choices that led you through a journey that was either successful, perilous or somewhere in between. The beauty of it is that you could continue to read this and have a number of endings that had various levels of satisfaction.

This concept has been brought into a new interactive show with Netflix and Bear Grylls . We know Bear as an outdoorsman that is military trained who goes into a number of situations in the wild whether solo or with such celebs and personalities as former president Barack Obama, Ben Stiller and Vanessa Hudgens just to name a few.

In this new series, a series of episodes focus on a mission from getting medical supplies to a remote village, sustaining yourself in a survival mission and more. As Bear goes along his journey he gives you a choice between two different situations and outlines the pros and cons of each. You select what happens and go along for the ride. You can always go back to change the ending or see all possible outcomes.

BOSCH

Season 5

Amazon Prime Originals

Season 5 of Bosch starts April 19th and this season he puts himself in the mix in order to uncover crimes of abuse and manipulation. With his need to bring those to justice, he also has to balance his purpose of his work with the fact that he is the sole surviving parent to his daughter Maddie.

As always, there are multiple story lines each season that take place as he continues to bring a bit of law and order in LA! If you have yet to catch up, you can binge the previous seasons in prep for the upcoming dynamic season.

Read Athleisure Mag’s April Issue and see Bingely Streaming in mag.

BINGELY BOOKS

THE GIRL HE USED TO KNOW

St. Martin's Press

Tracey Garvis Graves

Attending the University of Illinois, Annika Rose finds that in many social situations, she is not only anxious, but finds other's behaviour confusing. She'd prefer to be in the company of order and discipline which she finds with her books or quietly playing chess.

She finds that fellow chess player, Jonathan Hoffman, who is in the chess club is her perfect match as they bring out the best in one another. Unfortunately, their relationship ends and they are driven apart only to find that a decade later, their paths are crossed again. With their passions urging to be rekindled, they both realize that if they don't focus on what drove them apart - they won't be able to capitalize on their second chance at love.

THE MOTHER-IN-LAW

St. Martin's Press

Sally Hepworth

The relationship between a person and their Mother-In-Law can be complicated for some. When Lucy met her husband's mother - Diana, she knew that she was not the person that she had in mind. She was constantly kept at arm's length despite.

Her Mother-In-Law, Diana was known as a pillar in the community as well as being involved in a number of charities. She was beloved by everyone; moreover, not one person had a bad thing to say abou her - except for Lucy. Lucy was polite and sweet; however, she couldn't connect with Diana.

All of that was five years ago. Diana was found dead with a suicide note stating that she no longer wanted to live due to a cancer that she was dealing with; however, the autopsy showed no signs of this. It does find traces of poison with evidence of suffocation.

Who wanted Diana dead, why did her will change near her death to disinherit both of her children and their spouses and what can one make of Lucy who isn't sad that Diana is dead?

WHEN WE LEFT CUBA

Berkley

Chanel Cleeton

Sugar heiress, Beatriz Perez knows that the Cuban Revolution took everything from her - family, her people, and country. She was recruited by the CIA to infiltrate Fidel Castro's inner circle and pulled into the dangerous world of espionage. She is consumed by revenge and her need to reclaim everything that was lost.

With the Cold War in full effect, she finds herself caught in the midst of Cuban American politics and a forbidden affair that is driven by his ambitions. She is caught between the past and the future, but knows that a wrong move can cost her everything.

Read Athleisure Mag’s April Issue and see Bingely Books in mag.

COCHON555 2019

This month, Cochon555 returned to NYC at Weylin in Williamsburg, Brooklyn to present an epic food competition that pairs 5 local chefs, 5 heritage pig farmers and 5 sommeliers together. The chefs each have one whole heritage breed pig. Each year, Cochon555 has competitions in an array of cities. At the end of the season, the chefs that won each city compete in Chicago in order to be 2019's winner of the Grand Cochon. Since 2016, Athleisure Mag has been a proud media sponsor of this event as we're all about sustainable eating as well as being introduced to the chefs creations as well as supporting food vendors that participate in this event.

This event begins with a judging round where this year's judges included an array of food professionals that included Brady Lowe (founder of Cochon555), sommeliers, a member of the International Culinary Education, foodie personalities and even our Co-Founder/Creative + Style Director as well as Co-Executive Producer/Host of Athleisure Kitchen.

This year, Kimberly Plafke of (Executive Chef of Grand Army Bar/paired with The Piggery - Mulefoot), Christina Bartloli (Executive Chef of Gelso and Grand/paired with Spring House Farm - Large Black), Garrison Price (Chef and Culinary Director of Cafe Clover/paired with Autumn's Harvest Farms - Berkshire), Allan Walker Hodkin (VP of Culinary of The Grey Dog/paired with Dogpatch Farm - Mulefoot) and Seungjoon Choi (Executive chef of Hortus/paired with Debragga, New York's Butcher - Gloucester Old Spot) competed.

The Somm Smackdown was comprised of Anna-Christina Cabrales (General Manager and Beverage Director of Morrell Wine Bar), Wei Liu (E&J Gallo WInery), Stefanie Schwartz (Olmstead), Betsy Ross (L'Avenue at Saks Fifth Avenue) and Kristen Goceljak.

In addition to the judging of the tasting meal, there is also a panel of judges who select a winner from the Punch Kings to see who the top mixologist of the night is. Fellow foodie enthusiasts have the opportunity to try the foods that are created at this event which includes 1,500lbs of heritage breed pork whether they have a general admission or VIP ticket.

A portion of all sales will benefit Cochon555's sister charity, Piggy Bank.

NYC's winner for this leg's Prince of Pork, was Seungjoon Choi of Hortus, the winner of the Somm Smackdown was Anna-Christina Cabrales, General Manager and Beverage Director of Morrell Wine and Maison Pickle was the winner of the Punch Queen.

PHOTOGRAPHY | Paul Farkas

IG @Cochon555

Read Athleisure Mag’s April Issue and see Cochon555 2019 in mag.

STYLE FILES | SS20

Read Athleisure Mag’s April Issue and see Style Files | SS20 in mag.