PATTAYA, A BEACH CLOSE TO BANGKOK!

Pattaya is a beach that is a 2-hour drive from troubled Bangkok. If you are looking for a quiet place to relax and enjoy a beautiful beach without having to take a plane, this is the place!

From Bangkok you can take a bus or a van (faster) towards Pattaya. You can use the same way from Pattaya to Bangkok. This trip costs about 90 baht! Both modes of transport leave from Mo Chit Bus Station, Bangkok's bus terminal.

Before I talk about Pattaya, I want to talk about one very important thing: travel insurance! Anyone who accompanies me knows that in international travel, I never stop using insurance because unforeseen events happen and it is always good to have a backup in any emergency that happens, whether in health or safety.

What to do in Pattaya

Pattaya is not a beach very well-liked by Thai people, as it is a region famous for prostitution and lady boy shows. But despite this fame, Pattaya also has other types of youth clubs, good beachside restaurants and other quieter options for those who want to get away from the hustle and bustle. The city beach itself is very beautiful, full of coconut palms and little shops and is a place full of beach houses of the richest people in Bangkok. The large buildings and chic hotels are part of the landscape and somewhat resemble some American beaches, such as Miami's.

How to get around Pattaya?

Just like any Thai city, there are several modes of transportation: mototaxis, buses, vans, taxis and the famous Songthaew or Baht Bus (tailored pickup trucks). This last option is the cheapest and most efficient. You will spend around 30 baht per person, depending of course on the goodwill of the driver. As I said in the post: Transportation in Bangkok, what is the best way to get around?

Night in Pattaya

Along with the beaches, nightlife is one of the factors of greatest interest in the Thai city. Pattaya is full of bars, nightclubs and restaurants, but the county is internationally renowned for its strong sex tourism. Known as the Disneyland Adult, the city has in its DNA a strong inclination to prostitution, which can be seen through middle-aged foreigners who negotiate pleasure and company on the streets. In these cases, prostitution is not just for women, but for men and ladyboys as well (the transgender people who are so present in the country). Even if the government has been trying to change Pattaya's stereotype, this is still a determining factor for the location.

Much of where the fun happens (whether or not related to sex tourism) is Pattaya Walking Street, a mile-long street full of bars, breweries, nightclubs and restaurants. This is where the city buzzes, especially as night falls. The place is also open in the mornings, but many establishments are not yet open at this time. If the idea is to start drinking in the afternoon, just walk around the town. The concentration of bars is so great that you will have no difficulty "accomplishing the task".

Another local classic is the Tiffany`s Show, a cabaret-style attraction performed by ladyboys only. The show is quite traditional in the city (including, it has been playing for over 40 years!). It's a good choice for those who want to do something very characteristic with Pattaya's face!

The Thai city is also known for its Go-Go and Ping Pong Shows. In the first case, women and ladyboys dance on a stage wearing bikinis or costumes with an ID number. At each pass of time, the dancers change and customers can give their favorites with cash. Ping Pong Show is an attraction where women do seemingly impossible things with their vaginas like throwing ping pong balls, cutting bananas, blowing candles, throwing dice, etc.

Koh Larn, a paradise island

Koh Larn is an island which is about a 3-minute boat ride from Pattaya. To get there just go to the city pier, Bali Hai Pier. There you will find several agencies that make the tour, but if you prefer, you can walk to the boats and find out the departure times of each. So, you do the tour on your own. Koh Larn is an island that has 6 beaches. They are not next to each other, so you cannot do the walking route or drip drips. It is best to choose one and enjoy your day there.

The six beaches are:
Tawaen Beach
Samae beach
Tien beach
Nual beach
Tonglang Beach and
Tayaiy Beach.

All are very beautiful, but the first is LOT of Asians and has no space to put your things in the sand and sit, the only option is to pay for the tent and chair (200 baht). It's worth a stop over to enjoy the scenery, but I don't recommend staying at this beach, you will definitely have no peace.

The beach of choice was Tien. Super calm, incredible waters, few tourists and several restaurants. And from there you can walk to Samae, which is a bit crowded and has a beautiful view point.

Here's the tip!

To get around the island you have 3 options, almost the same as Pattaya: the famous scooters, which you can rent for 250 to 300 baht with gasoline included; motorcycle taxi or Songthaew, which is the most affordable.

Note that the last boat back to town is at 18h. You must be back at the pier no later than 5:30 pm.

Don't worry, the ticket can be bought on the boat as well as the one-way ticket.

This tour of Pattaya and Koh Larn Island can be done on a weekend! It beats back and forth from Bangkok full of hectic options but at the same time with tranquil and calm paradisiacal beaches. All this 2 hours from the big capital! So, what do you think? Interested? Enjoy your trip and get an amazing experience in Pattaya! Thank you for reading!

Read the latest issue of Athleisure Mag.

14TH ANNUAL STARCHEFS INTERNATIONAL CHEFS CONGRESS

We headed to Brooklyn for the weekend to watch a number of demonstrations, panel discussions and meeting with a number of vendors at the 14th Annual StarChefs International Congress. We were excited to do a deep dive into its various initiatives that it presents to those in the culinary community. We took some time at the beginning of this conference to talk with StarChefs' Managing Editor, Will Blunt on what took place at the conference, what he's looking forward to as well as the issues facing those in the culinary industry as we go into the next year.

ATHLEISURE MAG: Can you tell us about your background and how you came to Star Chefs?

WILL BLUNT: I grew up in Washington DC and my parents were in politics. I graduated from Georgetown University and like most people, I didn’t know what I wanted to do so I taught high school tennis for a bit and did some work on The Hill for a while. I then decided to jump-start my career by moving to NY – it was the height of the internet exuberance in the late 90s. I was thinking about going the path of a conservative banking job and I did some interviews and I got allergic to the concept. I eventually took a minute to help a friend at what is StarChefs now. This friend had been hired as the first employee after a fundraising round and I got the bug. I’m 20 years in now.

In terms of food, I fell into it and then fell in love with the industry. I do cook and I am really into food; however, I am most inspired by the industry and the people that work within it. In the early 2000s, like most internet companies, we didn’t have a lot of direction, but we were firmly committed with my business partner Antoinette to be completely on the trade side, publish for chefs and make our mission to support chefs and other people in the industry. The idea with that is that it’s a wonderful industry opportunity, but it is also one with with a number of pains and challenges. We have a classifieds area that helps with labor which is a pain, all of our publishing is about best practices and inspirations for chefs and they are really passionate people. I have been most inspired by them in this industry and I do love food. I have gotten to know them really well, but it is truly about the people for me.

AM: What are your day to day roles in StarChefs?

WB: Fortunately we have evolved a bit – we’re still 15 full staff and for this event, we have 100 people who work on it. I do a bit of everything now and we have fortunately evolved to the point that we have great people that have different departments. I do a bit of fundraising and development, HR, I make a point to stay engaged. So let’s say in the early days there were 5 people – I learned to use a camera and my business partner Antoinette as well – there was a rule that everyone needed to be able to use a camera – classic start-up that’s boot strapping. We would do the Tastings Interviews. I didn’t mention it, but our thing that distinguishes StarChefs from any other publication is that we do 600 tastings interviews on the ground, every year across the country. We organize that to the 4 markets typically by quarter and we spend 2-3 hours with the chef, pastry chef, somm, artisan baker, coffee roaster – anyone that’s industry and doing something well. We will visit them, document them and get to know them. We share what we think is done well and would be inspiring for other people. So, all of that to say that, I still do that. It’s important because it’s something I enjoy doing, but we now have a wonderful editor, writers, full time photographer who are super capable, but I still keep my toe in the editorial. Just to stay in touch and I love the culture of the restaurant community.

AM: What’s the biggest thing that you have learned about chefs by working in this environment that still keeps you inspired to be a part of this everyday?

WB: Yes, the industry is still – despite all of the media attention in food TV and all of the exposure with celebrity chef scenarios etc – it’s very merit based and egalitarian. So at the end of the day, even if you have a Top Chef show and all that goes with it, you still face the same challenges. Many of the chefs that really early on inspired me and were early supporters, they all started at the dishwasher level. I think Jean Georges who is one of our Board of Directors he made dog food to start his career – not even human food (editor’s note: at the beginning of Jean-Georges Vongerichten’s career in Michelin three-starred L’Auberge de l’Ill in Alsace, he cooked and prepared the meals for the guests dogs)! Marcus Samuelsson who is a great friend and supporter, worked a hot dog stand, Bobby Flay scooped ice cream and so it’s very honest in that sense. There’s less patience in the industry because the demographic is such that there is such an explosion and there isn’t really a shortage. There are more opportunities that are quicker in the industry, but at the end of the day, there is still this certain base or sense of needing to work to get to where you are. I admire that and I like supporting people that are working that hard and trying to make it in an industry that has a lot of opportunity, but a lot of failure. I think 80% of all restaurants fail in the first 3 years or something along those lines. I think that my staff has had a lot of great people that have worked in the industry or gone to culinary school. We are all motivated by trying to be that extra leg up, or piece of perspective or inspiration. Folks that come to this conference – the best version for their experience of busting their ass all year is to come here to get a few days off to be inspired and to remind themselves on why they do what they do.

AM: Going into 2020, what do you think are 3 of the biggest issues that chefs are concerned about?

WB: Yeah of course! In this conference, I am hosting a session with Restaurateur Sean Feeney, his partner Chef Missy Robbins of Misi and Lilia and then Cosme’s Chef Daniela Soto-Innes – we will talk about restaurant culture and moving it forward. That was the theme of our conference last year, but it’s about being better humans. How you treat people and the culture. Everyone is on board in theory with that; however, I think that the challenge in terms of 2020 and beyond is how you walk the talk. It’s a challenge that’s easy to say in terms of providing benefits, treating employees better, more decent hours – but how do you develop the strategies to run a successful business and still do that?

I think that there is something that has developed amongst chefs and those in the industry in general, the brand image – it’s another panel we just finished. It focuses on how you manage your time and capital, what you invest in. That has been something that has built up over time. Which events do you decide to do and now it’s even more when you look at social media in how you present yourself and how much energy you put in to that. What opportunities do you say yes to and it’s pretty high level as not everyone is at that point. I think that even on a micro level, people who are starting out and opening a restaurant, they need to decide on investing in PR, social media and that’s another thing. I think there are the ongoing challenges that may not be 2020 challenges, but it’s becoming more acute with the larger companies that have bigger scale that are snatching up real estate that independent restaurateurs have harder times to access. Starting a restaurant is harder and harder and having to leverage to get the right space at the right price and to keep it once you're successful. That is a serious issue and when you look at NYC it's a great example because we have parts of Manhattan that are unattainable and all the leases are controlled by large management companies. Then you have the chains, I’m not saying that they’re all bad – they employ people and there are great ones that do home scratch cooking – but for the independent restaurant and chef that is a challenge.

AM: What are 3 panels, demonstrations, workshops etc that you are excited about for this year’s StarChefs?

WB: Our program is really strong this year and we tried to involve people that are more or less famous although our name is StarChefs, we’re not all about stardom. Some of the items I will highlight may seem like the less obvious ones. Ben and Brent from The Meat Hook will be doing an event on the main stage which they call Vintage Beef. I don’t know how much you know about them, but it’s my local butcher. They have been exploring different ways that they can be sustainable. One issue we have across the food system that we have with meat at least is a lot of our USDA and certification is centered around young animals. So they are going to be fabricating a 12 year old bull and they will serve it as a tartare. Apparently, I haven’t had it, but it tastes like an aged beef which is a cool thing to demonstrate that dairy cows, bulls etc have value if we could get to a place where we not only use the whole animal but all animals. I think that that will be a good one!

I think that an obvious one is that we have the most signups for Chef Francis Mallmann who is on Chefs Table on Netflix. He is so inspiring and I have wanted him to present for years! He is closing the show and he will be building a fire in the parking lot outside and presenting on the mainstage a vegetable roll! It will be carmelized and cooked with the fire ahead of publishing his Vegan cookbook which will be out next year. It's pretty cool as he has always been identified with a lot of meats. I think that for our chefs, one of the reasons why they are so excited for it aside from the fact that Chef Mallmann due to his great presence is that cooking with fire is really a thing that chefs find to be a bit of challenge. Everyone wants to cook with fire and it’s a trend, but how you actually harness fire, to cook consistently at different temperature points – those techniques are great takeaways for chefs.

I mentioned the panel earlier with the discussion with Daniela and Sean, they are 2 really special people that are models and examples of what the future of our restaurant industry should be and models that they should look at as one if a chef and one is a restaurateur. They have cool strategies to improving restaurant culture.

IG @StarChefs

@Will_Blunt

We sat down with James Beard Nominated husband and wife duo of Don Angie to talk about their West Village Italian American restaurant.

ATHLEISURE MAG: Can you tell us about Don Angie for our readers who have yet to swing by?

ANGIE RITO: It’s an Italian American restaurant in the West Village here in NYC. It’s more American leaning than Italian. We both grew up in Italian American families – like super passionate about red sauce and we take quite a few liberties with it. We use a lot of different ingredients and take more of a global approach to it.

AM: Why did you decide to do it like that?

AR: To be honest, there are a number of reasons and the major one being – we like to incorporate a lot of flavors that we like that aren't Italian into our food. Whether they're like Chinese or Japanese - or whatever it is. We just like to cook ingredients that we like. In NYC especially, there are a lot of Italian restaurants so we really like to set ourselves a part and this is the main way that we do that. Coming up with our own style of Italian food that we like that’s a broad perspective on what we do.

AM: As a husband and wife team, how does that work for you to cook together, work together – how does that coupleship work?

AR: We’re both super passionate about what we do and that’s what drives us. We could never work in this industry separately because we would never see each other. We tried doing it for a while. At the beginning of our relationship, we worked separately and like I said, you’re working 14-15 hour days and we wouldn’t see each other. We felt that working together was the best way to do what we loved together. It also works to our advantage. We’re typically on the same page and we can read each other’s minds because we spend so much time being together. It kind of helps because we communicate minimally when we’re at work and we’re always on the same page.

AM: What would you guys say would be your signature dishes at Don Angie?

AR: The most recognizable one is our lasagna. It’s a pinwheel style lasagna. That’s the one that everyone photographs and it’s all over Instagram. Aside from that, our Chrysanthemum Salad which is basically treated like a Caesar salad with a garlic anchovy dressing a lot of parmesan, sesame bread crumbs. The third thing would be ….

SCOTT TACINELLI: I’d say it’s a toss up between two things, the Buffalo Milk Caramelle and the Stuffed Garlic Flatbread.

AR: Oh I agree! Our Buffalo Milk Caramelle is a two tone black sesame and persimmon pasta. We just did a demo of our flatbread. This is something that is traditionally Italian, but we totally take it in a different direction by putting sesames on it, garlic, garlic chives and so it’s different than the original one.

AM: When did you guys know that you wanted to be chefs?

SC: I changed my careers as I did something else for like 9 years. I always loved cooking when I was a child and then I decided that I should try cooking and took a few classes at culinary school and then I went full time.

AR: For me, I always wanted to have a restaurant since I was a little kid. I used to play pretend restaurant when I was a kid. I wasn’t sure about what path in terms of cooking, working front of house or what that would be. I grew up in an Italian American family that had a bakery and I liked working there. I grew up in a very food-oriented family. Once I moved to NYC right after college, I was working as a waitress in a restaurant and at that moment at 21, I knew I was so passionate that I really wanted to know how to cook it. I started cooking then and didn’t go to culinary school and just asked if I could volunteer in the kitchen and I kept going.

AM: Do you guys envision another location or going to an entirely different coast?

AR: I think that the next thing that we would do is probably something in NYC, preferably something in the West Village as that’s where Don Angie is and easier for us to be present.

ST: I don’t know if it would be another Don Angie’s. AR: No, it would be another concept.

AM: How was it for you when you were nominated for a James Beard Award?

AR: I was surprised – I was like, ok! It was super exciting and I just wasn’t expecting it.

ST: I was very surprised and it was such an honor to be recognized by such an esteemed organization!

AR: Especially in NYC where there are so many other people!

AM: Do you forsee having a TV show or presenting your brand in different ways that we know chefs utilize.

AR: We are working on a cookbook right now. It won’t be out until 2021.

ST: We’re going to take it day by day and see what comes!

IG: @DonAngieNYC

When it comes to one of our favorite comfort foods, it's pizza! It incorporates a number of traditional ingredients as well as those that aren't. We chatted with Emily Hyland of Pizza Loves Emily and Emmy Squared to talk about how this food became the catalyst to this successful business.

ATHLEISURE MAG: So, pizza – why do you like pizza so much?

EMILY HYLAND: I mean, I think it harkens back to the quality of this nostalgia that all of us have as Americans. We all have this memory of pizza parties with friends or going out and have pizza or enjoying a slumber party and ordering pizza. It’s this uniting American food that lives in the state of our history. So why wouldn’t we want to have pizza?

AM: We know a few people who say that they don’t like pizza and we’re like, “really?”

EH: My dad says that and then every time he comes in he eats like a whole freaking pizza!

AM: How did you transfer this love for pizza to saying, I want to have a restaurant and make a business out of pizza?

EH: It was a dream for me and at that time, my husband as a dream for many years. We were in a moment where I had transitioned out of being a public school teacher and was a full time yoga teach – which is a next to nothing earnings for that time and space in my life. We had moved to Brooklyn and he was apprenticing at a neopolitan restaurant. I remember the day that he came home and he said, “I put my hands on the dough and this is what I want to do.” So the time and space really opened up and we took a chance and that really got us into our first brick and mortar, Pizza Loves Emily. From there, we found growth partners through our wonder partner Howard who has taken this small little baby, our first child and has helped us merge this into a growing company.

AM: How does it feel to know how you started and how it has evolved into what exists now?

EH: It’s really been surreal and I haven’t digested it – no pun intended! It’s weird as the founder and the namesake to have this identity that’s so rooted in my heart and then to relinquish some of this control to this corporate structure that is developing. It’s tons of learning and really taking something that is so very much mine and making it ours in this whole team. I love it and I’m having so much fun! The people that we have brought on to help it grow like the Director of Operations, the Director of Marketing are so talented and really care so much about the concept that it has made it so much nicer to be able to go to work everyday.

AM: What would you identify as your 3 signature pizzas?

EH: Our 3 signature pies at Emmy Squared are the Colony – so that’s got pepperoni, pickled chili honey so you’ve got salty, spicy, sweet trifecta – hands down fan favorite. Not too far behind it is the Vodka Pie. It’s house made, really nice creamy vodka sauce – the way I do it is dollops of burrata on it – I do it like a Margarita and just go extra on it. Then the Roni Supreme. A classic pie with tons of pepperoni and tons of Calabrian chili on it. So it’s like an elevated pepperoni pizza and the Calabrian chili oil is not so much spicy, but warm - it really rounds out the pie really nicely.

AM: Where do you get your pizza inspiration from?

EH: That’s all from our head chef, Chef Matt. He is really talented at developing topping creations and is trained as a culinary artist and a lot of that vision is from him. He conceptually wanted Emmy Squared and Pizza Loves Emily to be fun and not rooted in the formality that so many more esoteric pizza places do when they say, “this is what pizza is supposed to be.” We just wanted to open ourselves up to the variety of toppings that we could have without judgment. What you want is what you like!

AM: What are 3 ingredients that you like to have on hand when it comes to making that best pizza?

EH: So I think it’s our cheese obviously! At our original location, we still make our own mozzarella by hand. Over at Emmy Squared, we have a chef blend which we sprinkle around on the outside of the edge of the pan and it carmelizes with the dough on the pan so you get a fried cheese which is delicious. Our Ezzo Pepperoni cups are our ronis that cup nicely on the pizza. We also use really high quality flour. We use King Arthur Flour that is here in America and not shipped over from Italy. We start from that simple ingredient and just build from there and just add yeast, water and a little bit of salt as it doesn’t take much and we’re very simple with our dough.

AM: What are your goals as we close 2019 and thinking ahead to 2020 – what are you excited about for your brand?

EH: For the brand for next year, we’re really thinking about what it means to grow on a national scale. We just opened in Philadelphia and we will be in Washington, DC by the end of the year. If not then, early 2020 and on a growth path from there. Through my lens from there, my goal is to figure out how I can maintain this genuinely robust culture as a restaurant environment for my employees as well as to ensure that the same level of warmth is available to our guests that are coming in to dine with us. That is a big goal for me and when we do openings, I try to greet every guest table the few days that I am there and to say hi and to instill that cultural feel. I think that the other facet of it is to just synthesize our team and to lean on the talent there. It’s 2019, we’re all leading full robust lives. What are the things that my team members do that they can bring in and to support the types of things that we’re doing so that we are growing. We’re very people focused!

IG: @EmilyHyland

@PizzaLovesEmily

@EmmySquared

When we chatted with Will Blunt earlier in this conference, he shared that we should catch The Meat Hook founder's session on Vintage Beef and how they are lending their craft to the sustainable movement. We sat down with Ben Turley and Brent Young to find out about this duo, their business and what the holiday season is like for them.

ATHLEISURE MAG: We enjoyed sitting in your demonstration focusing on regenerative agriculture. How did you guys decide that you would be butchers, was this always a plan?

BEN TURLEY: We were both line cooks for a long time and living in Richmond, Virginia which is where we met. A small little butcher shop opened and we started interning there on our off time and the more you learned, the more questions we had. It wasn’t a whole animal shop as that’s not what existed at the time. The more we dug into it, we realized we wanted to do this and we moved to NYC to do just that. We could only find one restaurant group on the East Coast that was doing a whole animal program and we ended up opening a butcher shop for them and very quickly, it was disorganized and if you were going to be in it, you had to know everything like the finances. We thought we had to do it for ourselves and we ended up deciding to open our own shop. But essentially, we fell into it backwards and we were genuinely super interested in it as no one was doing it and we did and that was it.

AM: How do you go about finding the different farmers and farms that you’re working with? Are you constantly rotating things in?

BT: No not really. The whole idea is to develop a relationship with someone that you are going to find at a Farmer's Market and has dedication to their their craft. We’re very lucky to have found a great network of farms when we started. The whole idea was that we wanted to work with one farm that did one thing and that way, every single week, we’re able to give them feedback and not just buying things from all over. It was about having a very structured system and it was great because people could enjoy it and say that they would like to visit us and we could let them know the farm for them to visit. We wanted complete transparency in the food chain which is a major reason why we started this.

AM: We were talking with Will Blunt earlier this morning and he was talking about how you work with age cows. We had never had one before and we wondered what a Jersey cow would taste like. What was the thought behind integrating this as well?

BT: We had been tasting this on our own and when we would go up to the farm, we knew that they were not going to go and grind an older animal. We knew that they would have it in their farm store so when we went up there, we would just make a habit of asking if they had older animals. We would take them home and I remember the first one that I had cooked. I cooked it to medium and it was tough as nails and it sucked; however, the flavor was still incredible and you could tell that there was something still there. So we just brought it home for ourselves when we were there and eventually, we realized it was something that we had learned enough about that we could bring this into restaurants and have a dinner focused around these older animals. We were always blown away by these older animals. The texture was so different then what we had always been told it would be like and we thought it was phenomenal that no one knew about and no one was giving towards.

AM: Are there various breeds of cows you tend to deal with more versus others?

BT: Because everything we do is grass fed and grass finished, only a couple of breeds do well on grass and that would be Angus, Devon – that’s the best and what the farmers raise. We’re like, you guys know the grasses and we’ll tell you how it tastes. We’re the marketers for them!

AM: With the holiday season upon us, how crazy is this time of year?

BT: Bonkers.

BRENT YOUNG: Very busy!

AM: Do people order in advance with you. Just thinking about our readers that may be interested in swinging by today or prepping for their holiday meals, how would they go about it?

BT: We do everything online. We realized that after a few years, the amazing nature of human fallibility and error, all ordering is on our website. For Thanksgiving, we have a lot of options on our website. We’ll have over 550 turkeys for Thanksgiving this year. We normally sell 450, but we decided to go for it this year so we have a lot of turkeys. Then early Nov we’re heads down and you can’t even look up until after Thanksgiving and then 3 days after Thanksgiving, Christmas ordering happens and it’s heads down through New Years.

AM: Is there a down season when the orders aren’t as frequent?

BT: March. Just because we’re in NYC and everyone leaves in March. If you can get the hell out in March, your probably should!

AM: What are 3 dishes that you guys like to make with the items that you butcher when you’re at home?

BT: Both of us shop and we use what needs to be used. My personal favorite is beef shank and we always have beef shank. I think it’s still the most delicious things – it’s a nice project and it takes a couple of hours to get to relax and cook for that time.

BY: Chicken! Chicken in all forms. Last night was Chicken and Rice with scallions and a really simple sauce that was perfect for me. A real chicken and rice dish. I think that chicken to this day is so versatile and could be used in so many ways. It’s worth twice the price that you can pay for it.

AM: Why did you guys want to participate in this year’s congress?

BT: First year and I mean we were asked. We jumped on the opportunity. Talking about local meet is our mission and super fun and doing demos is fun too – no brainer!

IG: @TheMeatHook

@BenjaminStephen

@BrentonYoung

PHOTO CREDITS | Paul Farkas

Read the Nov Issue of Athleisure Mag and see 14th Annual StarChef’s International Chefs Congress in mag.

THE ART OF THE SNACK | CHOLA

FOR THE SAVORY

As the weather continues to get into chillier temperatures, it's important to have destinations that's worth braving the cold for that's guaranteed to have sweet and savory items on the menu that delight the tastebuds as well as having a decor that transports you elsewhere! We found ourselves at just the place, Chola which truly allows those looking for intricate and delicate flavors of India to come to life in Midtown East. After trying some new faves and phenomenal cocktails, we talked with veteran restaurateur, Executive Chef/Owner of Chola, Shiva Natarajan.

ATHLEISURE MAG: We have walked past Chola numerous times, but when did it open?

SHIVA NATARAJAN: Chola opened in April of 1998 and was awarded two stars by the New York Times. The restaurant has been an Indian destination for 20 years and has recently undergone a newly revitalized and reinvigorated interior and menu.

AM: As the Executive Chef and Owner of Chola, what is your culinary background and other restaurants that you were a part of prior to Chola?

SN: As a veteran restaurateur and culinary titan, I am responsible for restaurants like Sahib, Dhaba, Malai Marke, Chote Nawab, Thelewala, and others. I picked up cooking from my grandmother in India which become one of my passions. Mixed with my American culinary experiences waiting tables and working in restaurants, I used my business savvy to begin opening and operating restaurants of my own in New York City and the surrounding area.

AM: What can guests expect when they come to Chola in terms of their ambiance as well as the kind of cuisine that can be consumed here?

SN: Inviting and warm, Chola's walls are marbled with grey banquettes lining the restaurant. Old black and white phototographs are hung throughout, featuring coastal scenes from Southern India to give a sense of the history behind the cuisine. A bar is anchored at the front of the room with gold lamps that hang above for a welcoming glow, and a mix of modern and traditional accents can be found throughout the restaurant, paying homage to Indian culture.

Chola holds on tight to its roots and integrity of serving traditional Indian cuisine. I grew up in India and new menu items at Chola are inspired by my culinary journey around the coast, placing an emphasis on the flavors I came across during my travels. The redesigned concept focuses on seafood and southern Indian cuisine with select recipes from my upcoming untitled cookbook set to hit stores in 2020.

AM: Can you share the types of dishes that Chola creates?

SN: Chola’s new and expansive menu has plenty to share. With a myriad of starters and entrees, there’s certainly something for everyone, making the restaurant great for group dining. New and super shareable dishes include Cafreal Paneer Tikka, a house made fire grilled cheese fresh from the Tandoor oven that comes out smoking with green masala and Kodi 58, Chola chicken fry with house blend spices. Other options include Khekda Nariyal, a sautéed crab dish with coconut and mustard seeds that will have guests fighting over the last spoonful and Scallops Caldin, perfectly spiced and served in a Goan yellow coconut curry.

AM: Chola is open for lunch and dinner. Is there a difference between the service that is offered during lunch versus dinner?

SN: Chola serves dinner and lunch with a special to-go menu for lunch as well as a buffet served from 12:00 p.m. - 2:45 p.m. from Monday - Thursday ($17.95) and Friday - Sunday ($18.95).

AM: What are 3 signature dishes that one can enjoy at Chola for dinner?

SN: Meen Moilee: a light and flaky Branzino with turmeric, coconut and curry leaves, topped with green banana chips. Lata Shetty’s Yeti Ajadina: Mangalorean style shrimp with fresh coconut and pounded spices. Golbari Kosha Mangsho: a slow cooked bone-in goat roast from a Kolkata pada.

AM: We enjoyed the craft beverages created at Chola, what are 3 must enjoy cocktails that our readers should know about for their next visit?

SN: Himalayan Sunset (Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice). East of Manhattan (Ragtime Rye Whiskey, La Copa Sweet Vermouth and saffron syrup). Indian Rose (Citadelle Gin, Luxardo Apricot Brandy, rose syrup).

IG @CholaNYC

Read the Nov Issue of Athleisure Mag and see The Art of the Snack | Chola in mag.

BACK TO THE HILLS WITH WHITNEY PORT

This summer, many of us enjoyed seeing The Hills: New Beginnings which brought back our favorite reality stars from The Hills as well as new castmembers to continue this MTV classic. One of our faves that we have interviewed previously on Athleisure Mag is back on the show, Whitney Port. We wanted to know more about her decision to bring her personal life back to the screen, projects she's working on and how she continues to lead a normal and full life even when a migraine hits!

ATHLEISURE MAG: Like many, we were glad to see you in the reboot of MTV The Hills Beginnings. We were fans of the original and loved you on this current season. What was it like for you to come back and what was your decision to do so?

WHITNEY PORT: I honestly wasn’t so sure about it at first. I was nervous to come back and to put my life and everything going on with my family back on TV. Then I just thought, it sounds fun, I’m in a good place with everybody and why not reconnect and give people something that’s nostalgic and something that they enjoyed watching. I do think that I had some nervousness about not knowing what people were going to be like or to start – you never know with Reality TV people. Are they just going to start drama out of nowhere? You have to be nervous and you have to have your guard up a little bit. But ultimately, I felt that the show was a huge part of my life and that it was a platform that allowed me to do everything that I do now so I thought, “why not?”

AM: Well it was so fun to see you again and are there other projects that you have going on that we should keep an eye out for?

WP: Yes for sure! Today, I’m talking about Excedrin Migraine – not that it’s a project, but this condition is something that I have suffered with for quite awhile. I feel that it’s my duty to talk about Excedrin because it’s the one thing that I can do to make them go away so that I can be present and can take care of all the things that I want to do and am passionate about, you know? It can be hard, especially as a mom, when you’re hit by one. Recording my podcast or my collection with Rent the Runway coming out in April – so there all these exciting things that I want to do that are dreams, goals and passions and keeping myself healthy and that I’m migraine free is really important to me.

AM: There are a lot of people that suffer with them. Do you have certain kinds of triggers that kick in with you that you know that it’s going to happen? What makes a migraine so different then a regular headache?

WP: I mean a migraine is all consuming. I start to not be able to see straight, I get sweaty palms, a lack of energy, I just get a pounding pain in my head and when these things start to happen – I know it’s coming. If I can drink a full glass of water, take my Excedrin and get a little protein in me those are usually the things that help them to go away before it gets to a place where I just can’t handle it.

AM: Why did you decide to partner with Excedrin and why is it so good for migraine conditions?

WP: I decided to partner because it’s what I was taking. I talk about my migraine issues on my podcast and on my social. I would talk about Excedrin and that it was something that helped. Naturally, they reached out and said that they wanted to work together because they saw that it was something that was a part of my life in a big way. In terms of what is in it – I’m not a doctor. But I know that what is in there with its ingredients that when it comes together it’s combined strength allows me to function!

AM: In terms of your partnership with Excedrin, what does your partnership look like with them whether they are things on your social, events etc?

WP: You can read my blog post on WhitneyPort.com to find out how I use it and how other people should use it as well.

AM: As someone who is so busy, as a mom, wife, entrepreneur and Reality Star, what are 3 things that you like to do to take time for yourself?

WP: A couple of things I do for myself are: I take a hot yoga class. It changes my whole mood and it’s an hour to myself where I am sweating out so much – I’m energized and I’m ready to get back to the grind on my career as well as being a mom! I am a huge proponent of massages! I know that they are a luxury, but I use the App Soothe which comes to your house. Once I put Sonny down for the night, I will order a massage and it’s pretty affordable and I don’t have to leave the house and can do it while Sonny is sleeping. You can tell the therapist that you have a migraine issue and they can work on certain areas to help like around the jaw, head or neck. Then, another thing is just trying my best to fill my body with things that are going to be good fuel for it instead of just empty calories. I drink these really good smoothies from Kreation that have turmeric, Kreation Juice, coconut and all of these good anti-inflammatory type things. I try not to eat a lot of processed sugar and I try to have a healthy dose of greens everyday and definitely meat, protein etc. My husband in the morning before my yoga will scramble me 2 eggs with a little grated cheddar in there for some extra protein. I think that physical activity, something luxurious and feeding your body with good stuff will set you up for success. Also taking time to just listen to good music and taking some deep breaths can make a big difference. A lot of us have a commute whether it’s in cars or buses – putting in my earpods, listening to some calming music and taking some deep breaths can really ground me and put me back into a present mind space.

IG @WhitneyPort

Read the Nov Issue of Athleisure Mag and see Back to the Hills with Whitney Port in mag.

S1. E6 | BUNGALOW SK WITH KIMBERLY FRIEDMUTTER

On today's episode of Bungalow SK, we delve into the power of the subconscious, going with your gut and leaning into your intuition! We sit down with Celebrity Hypnotherapist to a number of celebs, athletes and CEO's Kimberly Friedmutter. We find out how this skill can assist us through all aspects of our lives, how we're able to enhance this ability and using a checklist to ensure that we are optimizing it as well. Kimberly shares all of this, talks about her new book Subconscious Power: Use Your Inner Mind to Create the Life You've Always Wanted which is out now and loops us in on where she loves hanging out in Las Vegas as well as in Malibu!

Thanks for joining us for today’s episode of Bungalow SK. Make sure to follow, rate and review us on Apple Podcast. You can also follow and listen on additional podcast platforms including – Spotify, iHeart Radio, Google Play, Himalaya, Soundcloud and Stitcher Premium. Bungalow SK is a member of the multimedia podcast network, Athleisure Studio, part of Athleisure Media and Athleisure Mag. You can see our show notes at AthleisureStudio.com/Bungalow-SK and follow us on Instagram at @Bungalow.SK to find out who we’re talking with as well as what our guests are up to. Bungalow SK is executive produced by myself and Paul Farkas with sound editing by the Athleisure Studio team. Our music is courtesy of Icons8, with FOREVERT performing Renaissance. Our ad segment's music is EQUALS performed by Dural. I’m your host Kimmie Smith and I’ll see you next week at Bungalow SK.

S1. E8. | ATHLEISURE KITCHEN WITH STARCHEF'S WILL BLUNT

We attended the 14th Annual StarChefs International Chefs Congress a couple of weeks ago in Greenpoint, Brooklyn. This 3-day event focused on chefs and restaurateurs that we enjoy eating in their restaurants or seeing them on an array of TV programs, to supporting chefs rising in their field and some top appliance, cooking and food producers in the market. Throughout the event, we were able to enjoy a number of sessions that included pairing wines with the iconic Dinosaur BBQ, a Fried Rice Smackdown which was judged by Chef Marcus Samuelsson, Chef Edward Lee, Chef Nicole Ponesca and Christine Lee with participants that included BRAVO's Top Chef - Chef Sheldon Simeon, a discussion on West African food and educating listeners on its flavors and importance via Kith and Kin's Chef Kwame Onwuachi and a number of hands-on culinary classes as well as being able to walk the floor to try a number of treats by brands in the space. 

On today's Athleisure Kitchen, we sit down with Will Blunt, Managing Editor of StarChefs in one of the breakout rooms on the floor of the event to talk about how he came to being a part of the publication StarChefs as well as the annual event, the purpose behind StarChefs, speakers and participants he looked forward to especially seeing at the event and more. Make sure you keep an eye out for the November issue of Athleisure Mag which will drop the week of Thanksgiving which will have a number of interviews and images from the 13th Annual StarChefs International Chefs Congress held in Brooklyn. You can see this interview as well as additional conversations in the Nov Issue of Athleisure Mag.

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/Athleisure-Kitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov. Our ad segment music is EQUALS performed by Dural.

STYLE FILES | SS20

Read the Nov Issue of Athleisure Mag and see Style Files | SS20 in mag.

ATHLEISURE LIST | CROWNE PLAZA HY36

When it comes to staying in midtown, Hudson Yards is a great place to be in the middle of the action. The Crowne Plaza HY36 is near the Jacob K Javits Convention Center and Hudson Yards. This hotel has a 24-hour commons space that is great for business travel as well as being able to work. In addition, the workout center has a number of state of the art fitness machines that allow you to work out from the Peloton bikes and virtually guided exercise equipment such as the MIRROR (currently only at this location as well as EVEN Eugene and Seattle as a test pilot until the end of the year) which allows you to select an array of modalities from cardio, yoga, pilates etc.

In addition to a number of amenities offered at the hotel, guests can grab a meal at TGA, their original restaurant concept which unveiled their grafiti clad backyard beer garden which gives a nice ambient feel on the ground floor of the property.

Guest rooms have in-room dining, in-room coffee stations, and free wifi that can be enjoyed throughout the hotel whether in the room or in communal areas.

This property is accessible to JFK, LGA and EWR airports which make the commute on your next flight easy.

CROWNE PLAZA HY36

320 W 36th

New York, NY 10018

www.crowneplazahy36.com

IG @CrownePlazaHudsonYards

Read the Nov Issue of Athleisure Mag and see Athleisure List | Crowne Plaza HY36 in mag.

BINGELY BOOKS

THE POLAROID DIARIES

TASCHEN

Linda McCartney

The Polaroid Diaries by Linda McCartney provides personal images of her work in the follow up to the bestselling TASCHEN monograph Life in Photographs book.

Readers can see the world through her eyes as well as her family. Enjoy portraits that are taken of Paul McCartney, their four children from funny faces to matching pajamas. These images capture the everyday moments on their farm in Southern England.

This coffee table book shares 200 photos of these moments from the early 1970s until the mid-1990s. The introduction has a few words by Paul McCartney himself as well as a foreword by Chrissie Hynde with an essay by art critic Ekow Eshran.

In addition to seeing the family, images include landscapes across Scotland and Arizona. Additional images include an array of celebrities such as Steve McQueen as well as a host of animals! - all caught on Polaroid.

LITTLE WEIRDS

Little, Brown and Company

Jenny Slate

Sometimes when you think about it, we live our day to day lives and it goes by with a number of unextraordinary occurrences that take place. But when you think about it, the very act of being out and about includes a lot of odd things that come together. Jenny Slate highlights these things by allowing us to think about the strangeness of these daily occurrences - like living in a rotating environment that is a part of a system of other orbs that are all connected in order for us to go about our day.

Living on Earth, we get to know a number of feelings from those that are charming and delightful to those that are much more complicated to navigate. The spontaneity of this thing that we call life allows us to take these turns and to share it with others. Every high and low reminds us that we are alive and that we can have an impact and that we must remember all of these things as we go about our day to day life.

GET A LIFE, CHLOE BROWN

Avon

Talia Hibbert

When faced with a chronically ill condition that nearly left Chloe Brown dead, there is a moment of clarity where she decides to truly live! To live, she must have a goal, a plan, and a list. Ultimately, she decides that she needs to Get a Life and there are 7 directives that will assist her in doing that! In part, she decides to move out of the family’s mansion. Next, she plans to enjoy a drunken night out, ride a motorcycle, go camping, have meaningless and enjoyable sex, travel with only a carryon bag and do something bad. She finds that she needs a bit of assistance to tackle these items and she reached out to a man that will be there every step of the way! Red is a handyman with tattoos and a motorcycle who is also an artist - although he doesn't make it known. In the process, Chloe learns a lot about him, his views on life as well as his thoughts on her background.

Read the Nov Issue of Athleisure Mag and see Bingely Books in mag.

KATHERINE SCHWARZENEGGER PRATT TALKS PETS AND THE HOLIDAY SEASON

With the holiday schedule in full swing, we have been juggling events, getting the perfect gifts, taking some me time and more. We pretty much have everything thought out. But are we thinking about our pets? How are we ensuring that our four-legged friends are being taken care of when we travel, when we have more people over and how we incorporate them into our holiday cards? We chatted with Katherine Schwarzenegger Pratt to get her advice on how she would go about this!

ATHLEISURE MAG: Can you tell us about pet adoption and why that is so important to you?

KATHERINE SCHWARZENEGGER PRATT: Pet adoption is an incredible gift in my life and has been such a treasure in my life to be able to have rescued my dog Maverick. I was introduced to that world after I graduated from college and I decided to foster some puppies. I had never done that before and my sister and I decided to do that around the holiday in order to help a local rescue organization to take care of some dogs over the holiday season. It was such an incredible experience for me and when I got my final foster puppy, which was Maverick. I had a foster failure as they call it and decided to rescue him and made the decision to adopt him. It’s been such a blessing in my life to be introduced to others as well as the incredible world of animal rescue is a cause that I am really passionate about and feel really lucky to be involved in.

AM: Do you have any advice for pet parents that will be away from home for the holiday season or who will have a lot of people over with their pets there as well? Are there things that they should look out for?

KSP: For sure the comfort and well being of your pet is something to be aware of. Be mindful of the holiday season. A lot of people have others that come to their house and you want to make sure that you have a space where your dog feels comfortable and safe is super important. When you are traveling, be willing to have someone that is trusted and that you know that they will take really good care of your dog. This is also really important. I remember the first time that I was going out of town and I had to leave Maverick, it was really stressful for me. To be able to have someone that you feel really comfortable with and that your dog Is really comfortable with is really important – especially during the holiday season.

AM: What are some gifts or ideas that we should keep in mind when it comes to gifting our pets or giving to someone who has one?

KSP: The amount of outfits that I have my eye on from Petco this holiday season is pretty embarrassing. I love the matching pajamas because I can do a full photoshoot with Maverick under the Christmas Tree. My sister and I have done it ever since our very first Christmas with Maverick. I’m really excited about all of these holiday sweaters that are at Petco. The matching pajamas are going to be something that I think are going to be a huge hit this holiday season. Obviously, they also have these incredible plush toys and treats. There’s a huge wide range of gifts at Petco – but I’m all about that pajama set.

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

THE OFFICIAL WATCHMEN PODCAST

HBO

Spotify

The last HBO podcast we enjoyed listening to was Chernobyl and for avid viewers of WATCHMEN, HBO has brought back the companion podcast which brings back the host, Craig Mazin. This show also has insights by Co-Creator, Writer and Executive Producer, Damon Lindelof. Together, they share and provide behind the scenes information on the 9 episodes of this season. New shows drop after the 3rd, 6th and 9th episodes.

Each episode talks about what we're watching, how things are unfolding, ties back into elements from WATCHMEN the movie as well as thoughts about why the characters interact with one another the way that they do. It also presents information on Damon's approach to how he works on programs from LOST to the importance of him taking on a number of issues and where he found the inspiration to do so.

TOM CLANCY'S

JACK RYAN

Amazon Originals Amazon Prime

Season 2 of Tom Clancy's Jack Ryan is back for more episodes of espionage and saving the world. We head into season 2 where he's tracking a possible shipment of illegal arms in the Venezuelan jungle. We reconnect with CIA Officer Jack Ryan to South America where he investigates what took place. His interest threatens to uncover an expansive conspiracy which brings him and additional operatives on a mission across the globe.

THE IRISHMAN

Netflix

If you didn't head to the theaters when The Irishman came out, on Nov 27th, this movie comes to Netflix and takes us through the memoirs of Frank Sheeran, a truck driver became a hitman who gets involved with mobster Russell Bufalino. Martin Scorsese's film shares Frank's story that involves secrets he kept as a loyal member of the Bufalino crime family which included his time working with Teamster Jimmy Hoffa.

In addition, a number of noted actors from Al Pacino, Robert DeNiro, Joe Pesci (who came out of unofficial retirement to be in this film), Ray Romano, Bobby Cannavale and more.

Read the Nov Issue of Athleisue Mag and see Bingely Streaming in mag.

ATHLEISURE LIST MURRAY'S MAC + CHEESE

We've always enjoyed a bowl of Mac and Cheese - regardless of the time of year; however, at this time of year - there definitely feels like there couldn't be anything better then this as temperatures continue to drop! In NYC, there is an undeniable cheese destination known as Murray's Cheese where you can purchase a number of meats, cheeses as well as to make your favorite buratta, as well as ordering your favorite grilled cheese sandwiches when you're in the Greenwich Village for lunch!

Earlier this year, we noticed that next door to the Bleeker flagship sat a comfort pop-up destination called, Murray's Mac and Cheese. Although we have been on a number of occasions, it's important to know a few things before making your first order as there are over 30 mix-ins that you can do to make your own Mac and Cheese or you funds for Breast Cancer Awareness, they offered a Beet and Capri Mac and Cheese where $1 went to the Breast Cancer Research Foundation. Size options include: Snack Mac (8 oz.), Meal Mac (12 oz.), Hungry Mac (16 oz.) and Family Mac (28 oz). Enhance your order by adding $5 to include a soup or a salad and a select beverage (a number of waters, cold brew coffees and seltzers are offered). Although we don't like choosing favorites, their signature offerings of Cabonara (Fontina, Mozzerella, Pancetta and Peas) and French Onion (gruyere, raclette, caramelized onions, and bacon) are on our list for an upcoming visit - we also definitely want to create our own Mac and Cheese with Black RIver Blue Cheese, English Peas, Pancetta and Basil Pesto!

MURRAY'S MAC AND CHEESE

250 Bleeker St

NY, NY 10014

www.murrayscheese.com/mac-and-cheese-pop-up

IG @murraysmac

Read the Nov Issue of Athleisure Mag and see Athleisure List Murray’s Mac + Cheese in mag.

RIDING IN STYLE: HOW TO CHOOSE WHICH HOVERBOARD IS RIGHT FOR YOU?

Since its on-screen debut in Back to the Future II, there is no denying the rise in popularity of hoverboards. In fact, over 40,000 hoverboards were entering the United States every day in 2015. Despite all the gadgets and technology that came out recently, hoverboards made the list of top gadgets that defined the decade according to The Verge. Celebrities like Jamie Fox, Justin Bieber, and Nicki Minaj started riding these boards and soon enough, their fans followed. But with all the options out there, is it important to figure out what you want from your hoverboard and how to narrow down your decisions. Here’s how to choose which hoverboard is right for you. 

Rough Terrain Versus Smooth Terrain

Where you plan to use your hoverboard is a major factor in deciding which model to get. While the more popular options are used indoors or on paved roads, buyers are growing an interest in hoverboards designed for rough terrains. Since the off-road models need to be tougher, they are made heavier to  meet the hoverboard safety regulations. So, if you’re a beginner, consider the standard hoverboard that works great on smooth terrains. However, if you’re more experienced in riding, off-road boards have larger batteries and riding time than their standard counterparts. 

Battery Life And Charge Time

Knowing the battery life and recharge times is vital when considering the activities you plan on doing with your board. After all, nobody wants to run out of juice mid-tour. Knowing how long it takes for the batteries to charge can help you plan your activities to maximize your time while waiting. So, if you plan on using it to commute to work or simply ride around the neighborhood, choose a board with a long battery life. 

Accessories And Extra Features

Some of the latest models now offer a wide variety of features that include Bluetooth speakers and GPS. The GPS is used for tracking stolen boards while the built-in speakers allow you to enjoy your favorite tunes while you ride. There are even models with remote car keys that will turn on/off the device as desired. However, it is important to keep in mind that these features will increase the overall cost of the hoverboard. 

With so many versions becoming available on the market, there are several companies in the race to produce the ultimate board that will take on all terrains. Not to mention, there is strong evidence that the real hoverboards will soon flood into the market and give every rider a chance to literally hover above the ground.

Read the latest issue of Athleisure Mag.

#TRIBEGOALS

Read the Nov Issue of Athleisure Mag and see #TRIBEGOALS in mag.

THE BACHELOR | MEET THE CAST

Next month on Jan 6th, ABC’s The Bachelor kicks off where Peter Weber looks for love with a number of amazing women. We’re still a few days away from being able to see how this plays out and if Hannah G (last year’s Bachelorette) will come back. Either way, we’ll be live tweeting (@AthleisureMag) each episode with our Co-Founder/Creative + Style Director, Kimmie Smith (@ShesKimmie) to see what’s taking place! For now, you can check out each of the ladies, think about the 4 women that you can envision will be going to Hometowns and click their names to get their bios from ABC and we’ll see you at 8pm EST!

Right now if we had to make our favorites for Hometowns, we’re thinking Courtney, Eunice, Natasha and Tammy. Right now, we think Peter and Eunice would be a great couple! Each week, we will share who has been eliminated, and who our 4 pics at the moment for HOMETOWNS are. We’ll also keep you in the loop on a number of other news that we come across as well as our favorite tweets during the night as we chat along with a number of people each week!

We also suggest a podcast that is new to us, Wondery’s Bachelor Happy Hour which is hosted by Rachel Lindsay one of our faves hands down - contestant on The Bachelor Season 21; The Bachelorette Season 13) who shares with their listeners all things Bachelor and Bachelor related! Earlier today, we listened to a new episode that was co-hosted with Becca Kufrin (contestant on The Bachelor Season 22; The Bachelorette Season 14) talking about the 30 women for this upcoming season as they had just received the imagery as well as the bios! They gave their first impressions and insight on what it’s like to be in the house as well! We’ll definitely be checking into this podcast to get more information as well as to see if there are other things that they will be able to let us know what’s taking place!

OUR HOMETOWN PICKS

COURTNEY

EUNICE

NATASHA

TAMMY

---

ALAYAH, 24 - Miss Texas 2019; San Antonio, TX

ALEXA, 27 - Esthetician; Chicago, IL

AVONLEA, 27 - Cattle Rancher; Fort Worth, TX

COURTNEY, 26 - COSMETOLOGIST; Venice, FL

DEANDRA, 23 - Home Care Coord; Plano, TX

EUNICE, 23 - Flight Attendant; Chicago, IL

HANNAH ANN, 23 - Model; Knoxville, TN

JADE, 26 - Flight Attendant; Mesa, AZ

JASMINE, 25 - Client Relations Mgr; Houston, TX

JENNA, 22 - Nursing Student; New Lennox, IL

KATRINA, 28 - Pro Sports Dancer; Chicago, IL

KELLEY, 27 - Attorney; Chicago, IL

KELSEY, 28 - Professional Clothier; Des Moines, IA

KIARRA, 23 - Nanny; Kennesaw, GA

KYLIE, 26 - Ent Sales Assoc; Santa Monica, CA

LAUREN, 26 - Marketing Executive; Glendale, CA

LEXI, 26 - Marketing Coordinator; NY, NY

MADISON, 23 - Foster Parent Recruiter; Auburn, AL

MAURISSA, 23 - Patient Care Coord; Atlanta, GA

MEGAN, 26 - Flight Attendant; San Francisco, CA

MYKENNA, 22 - Fashion Blogger; Langley, British Colmbia, Canada

NATASHA, 31 - Event Planner; NY, NY

PAYTON, 23 - Biz Dev Rep; Wellesley, MA

SARAH, 24 - Medical Radiographer; Knoxville, TN

SAVANNAH, 27 - Realtor; Houston, TX

SHIANN, 27 - Admin Asst; Las Vegas, NV

SYDNEY, 24 - Retail Mktg Mgr; Birmingham, AL;

Tammy, 24 - House Flipper; Syracuse, NY

VICTORIA F., 25 - Med Sales Rep; Virgina Beach, VA

VICTORIA P., Nurse; Alexandria, LA

Read the latest issue of Athleisure Mag.

SOMETHING YOU SHOULD KNOW WITH NO KID HUNGRY'S JENNY DIRKSEN AND CHEF ELIZABETH FALKNER

Over the past few years, we have enjoyed sharing initiatives that No Kid Hungry creates in order to ensure that childhood hunger is not an issue that has to be a concern in this country. We caught up with No Kid Hungry's Jenny Dirksen who is the National Director of Champion Engagement and Chef Elizabeth Falkner and talked about No Kid Hungry, their initiatives throughout the year and with Thanksgiving and Holiday festivities underway, what we can find on their dinner tables this year! We held this in-depth conversation at The Flatiron Room in NYC.

ATHLEISURE MAG: We’re so excited to have both of you here as we have worked with No Kid Hungry for a number of years and sharing your chef’s stories as well as your initiatives with our readers. We’ve also been fans of your storytelling through food as well Chef Falkner so having both of you here during the holiday season is a treat!

Chef, we’ve seen you on a number of TV shows whether you’re competing, judging, or culinary events such as StarChefs which we just saw you at a few weekends ago in Brooklyn, can you tell us the moment that you realized that you wanted to cook?

CHEF ELIZABETH FALKNER: I never thought about cooking as a culinary profession until I was out living in San Francisco going to art school and working at Williams-Sonoma part-time. Really because what we now call the California Food Revolution was happening all around me. So it felt like an art and political and everything kind of movement. A handful of mostly female chefs were getting all of the agriculture sort of more exciting and most interesting product with more farm to table kind of stuff almost 30 years ago. So it kind of swooped me up. AM: What was the moment for you when you realized you wanted to work within the culinary industry. You have an amazing background as a chef and then being in a managerial role.

PHOTO CREDIT | Paul Farkas (L: Chef ELizabeth Falkner; R: No Kid Hungry’s Jenny Dirksen)

PHOTO CREDIT | Paul Farkas

PHOTO CREDIT | Paul Farkas (L: Athleisure Mag Co-Founder/Creative + Style Director and Co-Exec Producer and Host of Athleisure Kitchen podcast, Kimmie Smith)

JENNY DIRKSEN: I grew up loving food and loving mostly to eat! I took on self-imposed vegetarianism and really educated myself on nutrition and making my own meals. I don’t think that I understood until college that that could make a profession out of that. I was working as a barista at Heyday which is no more, but is like a Dean and Deluca which is also no more and I watched the folks working which were all dudes in the prepared foods part and I thought, “how do you get to do that?” That was the beginning for me and I did get to cook for a few years and I chickened out and went to the office side of the world.

CHEF EF: I wouldn’t call it chickening out, you probably said, “that’s not for me – I want to do something else.”

JD: I think that I had actually injured my back and I said, “I’m not capable of standing up at my station right now chef.” And I had the opportunity to work in the office of the restaurant and not realizing how much fun that would be in supporting everyone that was delighting the guests all day long. Through that, I had the opportunity to move into the executive office where I spent a good chunk of my time and learned that restaurants and chefs can create social change and that was the coolest to me.

AM: How do you define your style of cooking as I know you do sweet and savory and you’re so versatile.

CHEF EF: Well first of all, I don’t like to be stereotyped at all which is just a part of who I am. I love exploring everything through the medium of food. To me, food is a lot like learning languages and I am just really interested in storytelling as food evolves into different places at different times. I think of my style as much more explorative as opposed to a specific genre or ethnicity. I really like exploring everything and the more things that I don’t know, I like to know more about them.

AM: As the National Director of Champion Engagement at No Kid Hungry, tell us about the role you have in this position?

JD: I’m really fortunate as I work alongside our entire team that engages with chefs. So all of the ways that chefs help us to fundraise for the work itself - Taste of the Nation a broad scale tasting event, No Kid Hungry dinners – sometimes they’re intimate sometimes they’re galas, Chefs Cycle and we’re able to take all of these culinary professionals that have worked with us to help us fundraise and we say, “hey do you want to come to Capitol Hill and actually meet with your legislatures and talk to them about what you are fundraising for and ask them for legislative change or appropriations to support legislation that we’re really enthusiastic about? Would you like to lend your voice to media and tell others what we’re doing. Come see the work up close and bring them into schools to see how what we do works up close. I also am in regular touch with some of our most engaged culinary professionals to let them know what we are up to. There is so much nitty gritty in the work and those that say that they really want to know what we are up to, we get that message out to them. What we really want to do is to create a community of caring individuals who are passionate about ending childhood hunger and through doing that, they allow us to grow new fundraising platforms and also new ways of getting the actual work done.

PHOTO COURTESY | The Flatiron Room

AM: How did you decide that you wanted to be a part of this?

CHEF EF: Well a couple of things. First, I’ve been cooking for a long time and I have done events with No Kid Hungry and Share Our Strength many years ago when it first started on the cooking side of things. I do a lot of charity events still even though I don’t work in kitchens full time and that’s just because chefs have this power to influence and to just cook and raise dollars as well as awareness for a lot of things such as No Kid Hungry.

Chefs Cycle has been something that I have been wanting to do. I was running half marathons and the NY Marathon in 2016 and I was like, “how am I going to do both?” I was raising money for Team for Kids because I like for kids to exercise too! Then after last year when I was running 3 marathons, my doctor said, “I don’t think that you should run as much.” I was like, “Great! I’ll sign up for Chefs Cycle.” So I started to do cycling and that’s how it started! Because of that, that it’s not this simple thing to train for. Riding for 300 miles is no joke and training for that is no joke. So I just like the idea that I still like to cook for these kinds of events, but to also be able to do something athletic that’s way out of my comfort zone is also such a good message to show how important it is, but also a great message for chefs to do something like that.

I’m kind of one of those people that are always telling other cooks and people in general that being aware of what you’re eating and ultimately what you’re physically doing is going to help you in the longevity of your career.

AM: How do you train for that? I mean, it’s 300 miles!

CHEF EF: I mean what’s really cool about it is that this year, when we do the ride in Bend, Oregon next June – we’ve formed a team. Adele Nelson, Director, Chefs Cycle for No Kid Hungry, connected me with Jess Cerra a professional cyclist who just retired. So we just decided to form a team, Team Themyscira because that is where Wonder Woman is from. It’s not exclusively a team for women, but the focus is to get more women riding. Stephanie Izard (first female chef to win BRAVO’s Top Chef Season 4, Chef/Co-Owner of Girl and the Goat, Little Goat and Duck, Duck Goat in Chicago (and James Beard Foundation Award Winner) is also riding and actually just texted me last night asking if men could participate in this. Obviously, we’re not sexist, but it’s a team of really great women. Some have done this race before and Hillary Sterling (Executive Chef at Vic’s in NYC) said, “Hey I am going to be riding” and I told her she had to join my team! Duskie Estes (Food Network food personality as a contestant and judge as well as Chef/Co-Owner of The Black Piglet and Black Pig Meat Co) are also going to ride as well. It’s a bunch of really cool people.

What’s cool is we have a couple of professional cyclists on our team.

JD: Oh yeah, across the board! The cyclists are like, “Cool, we get to hang out with these chefs!”

CHEF EF: They’re already giving us tips and training if we want it. Like, I didn’t know that you’re not supposed to wear underwear underneath your shorts.

AM: Yup, you learn that real quick!

CHEF EF: I was like thanks, I needed to know that this year!

PHOTO COURTESY | The Flatiron Room

AM: When you have completed this race, what do you do after that? Does your body just feel incapacitated for like 2 days?

CHEF EF: By the time you have trained for it, you’re so amped for it. This year in Santa Rosa it was nice the first day and then it rained the last two days. I had never ridden in the rain before so I was a little scared about that as it was something that I hadn’t really done. I was like, I will try it, but if it feels scary, then I will stop. We ended up riding the whole day except for when I met this women from Canada who had a flat about half way in the day which is fine and we came back which I was fine with because it was freezing. Then we got rain gear and on the 3rd day, we were maniacs and we just didn’t really care and we were riding around in the pouring rain. But the camaraderie was just so much fun and everyone was so supportive and it’s a really great event and it raises a lot of money too!

AM: We were just going to ask how much did you raise?

JD: I don’t know the year by year count, but since we have started, we have raised $2.5 million just in the rides and we have about 4 or 5 under our belt.

CHEF EF: Like I raised, $8,500 last year and I’m shooting for at least that this year.

AM: How do you decide on your end what chef goes into what program and what is that process like?

JD: Again, I’m fortunate to have started at this organization which was 20 years in. There were a wealth of chefs that were already taking part. My old boss, Danny Meyer (Founder and CEO of Union Square Hospitality Group) had been on their board for years and years. Knowing people through No Kid Hungry had already been a connection point for me professionally. We’re very lucky that people come to us and that a number of people come through other chefs like when Elizabeth will say, “I did this crazy ride and you have to come do it too.” Sometimes we’re branching into a market that we haven’t been in before and I’ll ask the chefs who we work with who they know. We’ll do some reading. We’re thrilled to have chefs who have been reviewed and have received rewards, but that is not the starting line. I want people who are passionate about food and feeding others and wanting to make a difference. Those are our people.

AM: So non-chefs can also participate?

JD: Everyone has a role in ending childhood hunger! For my specific work, we talk about engaging culinary professionals because there is front of house, beverage folks, office types and those that are involved in making restaurants exciting places for eating and a lot of fun. We want all of those people working with us!

AM: With Thanksgiving, knowing that you guys do things year around, what are initiatives that are taking place during this season that we should know about?

JD: The Tuesday after Thanksgiving is known as Giving Tuesday and it’s a very big day for charitable giving whether doing it in person or online. That’s Dec 3rd this year. You can go to NoKidHungry.org to see everything that we are doing or following us online @NoKidHungry. I think that 2 things that are especially interesting are the generous community at Food52 is benefitting us in our work through their Food52 Holiday Swap which has gone on for years. You bake something and send to someone else and they kind of match make between the bakers and everyone makes a contribution to be involved. That is happening at Food52.com.

This year, we’re benefitting from a fun holiday auction that Bon Appétit is doing they issue a bunch of different covers to go with the Nov issue and you can collect them all. To do that, you can go to Ebay for Charity for No Kid Hungry on that page.

AM: As we head into the Christmas season, are there specific ones for that as well?

JD: I think that end of year giving is the big push at that point. Throughout the year we have these incredible culinary events that we have mentioned: Taste of the Nation, our No Kid Hungry dinners and you can find out more about this through our events page on NoKidHungry.org. Of course there is also Chefs Cycle and we look for folks to make a contribution and to support their favorite chefs at ChefsCycle.org.

CHEF EF: Yeah, you can just support a rider on the website or a team – like Team Themyscira.

AM: Just in case you wanted to know about one team in particular ha!

As someone who is out there whether you’re cooking to raise funds, being at events, charitable functions being on social media etc – how important is it for chefs to do this kind of visibility and activity in terms of their culinary careers?

CHEF EF: I don’t think that a chef has to do things like that. Some people may think that you have to in order to be more successful. I think it depends on where you are. I know a lot of chefs who work in their kitchens and they don’t have time to do stuff like that and I don’t think it’s a negative and you can probably see it in their food. You put that much more work into your food, it’s going to show! I think it’s great when people are showing stuff and the power of social media where people are able to show their food and what they are doing – I think that that is amazing and how that can go around the world.

AM: Will there be another restaurant?

CHEF EF: It’s not my goal to open another restaurant. I have already done that for a good chunk of my life. It’s not that it’s too hard work for me. It’s just that I’m so involved in food policy, food waste and I talk a lot about helping kids, teaching kids and speaking a lot more on all of these different issues. I’m constantly doing recipe development. I don’t even know how I would have another restaurant at this point in my life because I’m so busy!

JD: Well that’s a nice thing!

CHEF EF: Well there’s a lot to do!

AM: We enjoy seeing your social and seeing you do all of the things that you have mentioned and really just getting in there and doing the work.

CHEF EF: I learned a lot from the food business too and if you can do that in what I like to call a theater – the restaurant, but you can also take it on the road these days. I ended up cooking in China this year and I ended up cooking in so many places this year at all of these different places and I actually like cooking with ingredients from different parts of the world too because it helps me change it up.

AM: What are your 3 favorite ingredients to have on hand?

CHEF EF: Oh my goodness. I have to have Olive Oil, that’s a critical one. It changes, but I’m in love with some of the things that I experienced in Asia. I came back loving this fermented Broad Bean Paste which is slightly like fermented Chinese Black Beans which is more like a Fava Bean. It’s a fermented spicy Chinese Sichuan specialty that’s in Mapo Doufu for example. I have this obsession with Chinese food that makes me hungry just thinking about it!

Then I think having Meyer Lemons is kind of one of my favorite ingredients. I’m from California and I need that zest and I love citrus. I still try to sprinkle into my food whenever I can.

AM: What are your 3 favorite ingredients to have on hand?

JD: I’m a big stock person. My slow cooker is always going with chicken stock – I feel that it boosts us. Ginger so good – it’s great for external and internal. Cardamom is another one. It's so holiday to me.

AM: What’s for Thanksgiving this year?

CHEF EF: It’s so funny. I’m making breakfast for my brother and girlfriend for this Thanksgiving. Then they’re going to go to her parents house which I love going to. Her mom is Korean American and I enjoyed going there as she is a really good cook. It’s a cross between classic Thanksgiving dishes and a number of Korean ones and I think that I like all of the Korean ones better! So then I am working on a project right now so I don’t have time to really spend around Thanksgiving so much – so I think that I will just spend time making more Chinese food!

JD: I’m actually getting together with my neighbor and we’re going to brainstorm our menu as we are cooking together. Lots of things happening at the Green Market right now. I have one of those mega Brussel Sprout branches right now. The top sprouts are so huge it looks like Choi and the farmer told me that he actually had people taking it and slow roasting it whole with the stalk in the oven – I’m very curious and may have to go there. Lots of squash – love a red curry squash. There will still be turkey, there will still be pie.

CHEF EF: I feel like, unfortunately, that it’s put all on one day which is not how I really think about this time of year. I think Thanksgiving lasts from Oct – Dec because it’s all about this harvest.

AM: Is there anything else that you want to share with us?

JD: I want everyone to know that everyone has a Strength to Share in the fight against hunger. There are so many ways to get involved and make a difference. You can certainly donate online, host a bake sale, a personal bake sale that you do on your own, attend our events and find an opportunity to speak up on behalf of kids to your elected officials. Once again, all of that can be found on No Kid Hungry.org.

CHEF EF: I just want to say that every dollar helps and I don’t think that any kid should be hungry when they’re going to school or summer programs. How are you going to be able to think or do all the things you need to be a kid at school if you’re hungry?

JD: Elizabeth is right. Every dollar that No Kid Hungry receives, we can connect a kid with up to 10 meals so it’s really impactful!

IG: @NoKidHungry

@ChefFalkner

Hear No Kid Hungry's Jennifer Dirken and Chef Elizabeth Falkner this month 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 Nov Issue of Athleisure Mag and see Something You Should Know with No Kid Hungry’s Jenny Dirksen and Chef Elizabeth Falkner in mag.

HOLIDAY GIFT GUIDE 2019

Read the Nov Issue of Athleisure Mag and see Holiday Gift Guide 2019 in mag.

THREE SECRETS OF YOUNGER LOOKING MEN

Why do some men the same age appear so different? Some guys seem to have all the luck when it comes to aging well, while others can appear old before their time. However, it’s not all down to luck or good genes, and there are steps that any man can take to turn back the hands of time.

If you’re approaching a crossroads in life, perhaps after a divorce or when facing a career change, it makes sense to think about your appearance as your shop window. If you want a potential employer or partner to invest in you, then it’s time to ensure that you’re looking attractive, groomed and worth a second glance. Here are some ways that you can invest in appearing or coming across as a younger version of yourself.

Posture

The way a man stands says a lot about his self-confidence, energy levels and youthfulness. Standing tall is important at any age, but poor posture can add an entire decade onto a man in his 50’s and beyond. Talk to your doctor about posture, as this can also affect your spine in later life. You may need specialist help to realign your back, or it might just be a case of remembering to stand and sit with a straighter back until it becomes a habit. This is one completely free way to improve how you come across in person, and it might even prevent future medical problems.

Your skin

The skin on your face has been exposed to sun, wind and pollution for your entire life. While women tend to protect their skin from their 20’s with a barrier of moisturiser and even sunscreen, men tend not to bother until it’s almost too late. If you’ve neglected your skin, it’s possible to literally peel away the years with a chemical peel, which will remove things like surface sun damage, old acne scars and even fine wrinkles. The depth of peel is up to you, with the more intense peels requiring several weeks of downtime while your old skin comes away and your fresher, newer face is revealed underneath. If that’s too extreme, milder peels can retexture and refine your skin over the course of several months.

Sort your hair out

If you’ve had the same hairstyle for over 10 years, it might be time for a restyle. Hair loss is a major age giveaway, and even very elderly men look more youthful and sprightly with hair than without it.

Could you change your hairstyle? How about using a subtle dye, or a thickening product to bulk it up? Perhaps you’d like to consider a hair transplant as an investment in your future.

Read the latest issue of Athleisure Mag.

9LIST STORI3S | HARLEY PASTERNAK

Read the Nov Issue of Athleisure Mag and see 9LIST STORI3S with Harley Pasternak in Mag. If you’ve missed previous 9LIST STORI3S or other 9PLAYLIST - see them here.

9PLAYLIST | STAR NETWORK POWER'S LALA ANTHONY

Read the latest Nov Issue of Athleisure Mag and see 9PLAYLIST Power’s LaLa Anthony in mag.