FUELING THE CULINARY ARTS WITH RICHARD GRAUSMAN

A few weeks ago, we headed to Chelsea Piers to the Careers Through Culinary Arts Program's 30th Anniversary Benefit to enjoy a staggering amount of top chefs that included David Bouley, Marcus Samuelsson, Jonathan Waxman, Eric Ripert, Maria Loi and Sarabeth Levine. They were joined by students from C-CAP who showcased their skills to guests who enjoyed some of the top restaurants in NYC.

We wanted to know more about C-CAP and the founder, Richard Grausman who took classes with James Beard. He trained and graduated with the Grand Diplôme from Le Cordon Bleu, Ecole de Cuisine. He was also the first exclusive representative of the school who trained people across the US and Canada in order to make them proficient.

We headed to the offices of C-CAP to find out about how his career, how this organization was created, the programs that were launched and how he works with chefs and other partners.

ATHLEISURE MAG: We have had the pleasure in talking with various voices in the culinary community from Chef Marcus Samuelsson to Will Blunt of StarChefs who have shared their work and support of C-CAP. We were so pleased to see how you have ensured that the culinary community continues to thrive by attending your 30th annual event a few weeks ago and it’s so fitting that we finally get to chat with you to find out more.

RICHARD GRAUSMAN: It was a wonderful event and we have had 21 events and that was an unusual one. 2 years ago, Jose Andres was our honoree and that was unique in its style because the room was filled with appreciation for what he has done philanthropically around the world. At our benefit this year, I felt the love and warmth for the program and the guests that were coming up with appreciation when my daughter’s video (PRESSURE COOKER Directed by Jennifer Grausman and Mark Becker, an Emmy nominated documentary about one of the C-CAP teachers Wilma Stephenson) ran and with the alumni expressing themselves. And after that video, there were alumni that were in the room that I have known for years. I know what the program has done for them, but they had never expressed it to me and they came up to me empowered by what they had seen and they just opened up to me. It was just so heartwarming.

AM: You have had a phenomenal background and prior to launching C-CAP, can you tell us what you were doing prior to launching this organization?

RG: I had been the representative of Le Cordon Bleu Paris for 15 years. I had originally gone to Paris to study cooking and become a chef – hopefully in a small mountain restaurant as I love to ski. I’ve always enjoyed skiing and cooking in my life. But I found while I was in Paris that I was too slow to become a chef and I was single-minded. I wasn’t a multitasker. In the process, I taught myself skills that I saw that chefs needed and I realized that I could teach others. I told that to the school that instead of being a chef of a restaurant, I wanted to teach.

Timing is everything and when I came back from a ski trip, I was almost finished with the program and Madame Elizabeth Brassart (owner of Le Cordon Bleu) asked me if I wanted to go to Cleveland to teach a course for her. This was because the Vice President of the Higbee department store had asked for them to send a chef; however, they couldn’t send one since the chef didn’t speak English and she knew I was interested in teaching and the chef thought that I was very good. It started 15 years of teaching French cooking around the country and Canada. I never thought that I wanted to do anything else. It was so gratifying to teach and to have students – men and women, come up to me saying that their spouse loved them more because of their tartar tine or their kids ate carrots for the first time. But then I left the school and wrote a cookbook and I was traveling around the country promoting the book and a vision of what America ate, really hit me. It was fried chicken, hamburgers and pizza. I thought that I could perhaps expand that palette and thinking about the best way to do it, I felt that I had to get in with the schools and get children while they were young and to broaden their palettes, broaden their minds. Because if they leave school, I found that the average adult that if they didn’t like something, they wouldn’t try it.

I wanted to start in elementary school, and I wanted to teach sensory evaluation, and nothing is better to do that with than food, because you use all of your senses. Once you start doing that, you can teach nutrition, then in middle school I thought that you could use foods from around the world to teach geography, history and social studies and in high school, if you had a student with a palette and a passion, it would be easy to train them for the industry. I had a book that I thought was readable at the high school level and I knew that Home Economics was in terrible shape and I thought that by teaching the teachers some of the recipes in my book, to expose their students before they left high school that that would be my goal before I went into my first classroom.

I went to the Board of Education, they liked my idea and they said, “we don’t have any money.” I asked if I could go into one of their classes and they said certainly. I went into one of the classes and that day I saw that half the class was making bread and the other half were Haitian students learning English. I went around the classroom opening drawers and cabinets and they were empty. So I knew it was what the school system had said, they didn’t have any money. I talked to the teacher and said that I had been teaching French cooking for the last 15 years and asked if there was something that I could do for them, what it would be? He laughed and said, “I spent my own money just to buy the flour today for the bread.” So I knew that they needed a lot of help. That day, I went home and I called up many of the manufacturers that I had been dealing with for 15 years. I let them know that I wanted to help the schools and asked if they could help me and they said yes. They donated products, pots and pans, spices – all sorts of things.

I brought the teachers together and I taught them in the morning and then I watched them cook in the afternoon. It showed me the level of proficiency of the teachers. A few were quite competent, but the majority were not. I went to the French Culinary Institute which is now the International Culinary Center and I asked them if they would provide a training program for the teachers, which they did. I went into the classroom and started to demonstrate for the students and when I saw looking at the students – some of them were sleeping, zoning out and there were a couple of people who were bright eyed, attentive and watching me. I watched them cook and a few were very excited and would come up with their tart asking me how I liked it. I let them know it was good, asked how their parents liked it (they did) and then I would ask them what they wanted to do after they graduated and that’s when I found out that the students who were in these classes were the students that the system had failed. Most of them had D’s and F’s at best. They had no preparation for college or a career. I asked them if they had ever thought about cooking and they said, “no – can I?”. I went to a dinner at a small French restaurant on Lexington Ave and I asked the owner about jobs for high school graduates and what the opportunity would be. He laughed at me and told me to look at his kitchen. He was importing labor from South America and Asia and he’d much prefer to have a NY kid that spoke English. I asked what he needed. He said that he needed people that showed up on time and that he would teach them. I asked about knife skills. He said that if he had knife skills, he wouldn’t have to start him on the dishwasher. So that was the beginning of C-CAP.

Within the next 3 years, during the summer time, I would send a student out and a chef would say, “yes the student shows up on time, but when he gets through what I have asked to do, he goes out for a smoke and sits down. I need him to come up to me and say, ‘what’s next chef?’” They needed them to be eager to work. So I built that into the program. Then I would hear, “yes, they show up on time, they are very eager and asks what’s next, but they’re not thinking. He’s got to be inquisitive and to ask why I am using one thing versus another – he has to want to learn.” So I built that into the program. Third year, we were in Chicago. I always went to the competitions that we would have. We would have chefs as the judges and I would take them out to dinner. One night, I took out one chef that was a judge with a director from the high school program and Martha said to Richard, “why don’t you take our kids as you used to take them in the summer?” and he said, “well you’re teaching them the wrong things.” He explained that he had a boy the previous summer that there was a mess and he asked him to get a mop to clean it up. The student said that he didn’t do floors and Martha said, that he shouldn’t have to. That’s when I saw the disconnect between the school and the industry.

The next day, I was handing out scholarships and I was saying that one of the biggest complaints in the industry was that people were coming out of Culinary Institute of America and Johnson & Wales University and they didn’t want to peel carrots or chop onions – they just wanted to be a chef. I let the students know that I knew that they wanted to be Executive Chefs and own their own restaurants and even chains. I told them that if you have your own restaurant and the dishwasher doesn’t show up, then you will be doing the dishes. If your janitor doesn’t show up, you will be cleaning toilets. I let them know that if they didn’t know how to wash dishes or clean toilets, that they needed to go home that night and have their parents show them how. I wanted them to be able to be prepared for anything that would come up. Well, I was shocked that a school board member, a minister, a parent and a teacher all came to me after the scholarship breakfast and thanking me for telling the kids what I did. I asked them what they were talking about and they said, “you are telling them what life is about.” I asked why they didn’t do that. They said they were afraid to. I didn’t know what they were afraid of and I investigated it. Because of the drop out rate in Chicago and DC at that time was so high, parents and administrators were telling their kids that if they stayed in high school, they wouldn’t have to do what they did. The administration would agree with this line of thinking and tell them that they would be paid more. So students were coming out – and this is still true today as I heard about this in Chicago, they’re telling and expecting students that come from their culinary programs to have managerial jobs and not entry-level jobs. Students come out saying that they’re not going to take minimum wage, don’t want to wash dishes or chop vegetables. They want to manage. If you’re not prepared to enter the industry, you’re not going to go anywhere. So that’s the essence of what we do. We work with the teachers to train them in the few skills necessary to get started. Where the school system wants them to teach A-Z, lobster, steak, fish, eggs, salad – everything. They only need to know how to chop, dice, slice, keep things clean and neat, be safe at the workplace, show up on time, want to work, want to learn and have basic knowledge of ingredients and equipment. We try to get the teachers focused on that. They have the students from 1 – 3 years so they can work on that. They can reinforce wearing your apron, watching your hands and other things that take time for them to learn.

We see them when they come to our competitions or for our job training for summer jobs, job shadows to expose them to the industry. We have a student that is already eager, interested and inquisitive. When they leave us and go into the industry, the industry is saying wow – send us more. When Marcus came in and I encouraged him to take on the Co-Chairmanship of the program of the organization. His view was to expand upon what I started and he wanted to reach and train more students as the industry is in need of this. That’s where we are now. We’re trying to figure out how to expand on what we already do and we do well.

AM: How many people are currently in this program?

RG: It depends on how you look at it. I look at it as we have 200 teachers, each teacher has 50 students. That’s 10,000 students. I think the organization uses the number of 17,000 which may be when we’re thinking of the upper level including the 4 years. Those are 10,000 students that the teachers have and the teachers range from poor to excellent so the effect that they have on their student varies. But they all have an effect on their students. Out of that, we see the students that have expressed an interest in knowing more beyond the classroom – shadows, summer training, internships, college advice or our competitions. You go from 10,000 down to a couple of thousand to a couple hundred that get scholarships. There are many hundreds that go into the industry for summer jobs. It’s on the level of interest, focus – but we have worked with over 300,000 students in the 30 years and probably have given $60 million dollars in scholarships and then an untold number of jobs! Then we follow those students if they stay in touch with us, if they have a problem and want to change jobs or they haven’t had a raise in 3 years – what do I do? They tell us if they want to go to Spain and learn something. All of those things, we have the ability to help them with.

AM: How do you assess which high schools you go into?

RG: Initially, I had 3 areas that I was interested in. NY, Chicago and San Francisco. I started in NY and then people heard about what we were doing. I was on NBC for the first time about our program and the next night, I got a call from Washington, DC from the head of Home Economics and they wanted the program. I asked them how many schools that they had and I was looking to go to a community with at least 14-15 schools. For the manufacturers to be able to give the equipment, one school wouldn’t be enough. I went to DC next and then I heard from a teacher in Arizona and another in Norfolk, VA who had been at a teacher’s conference and had heard about it. They wanted it. As long as the school number was sufficient, I went and taught the teachers, I brought the chefs in local areas in and we started the program. It was very easy within 5 years. I had 7 programs, but it was very hard to maintain and grow the program because when I put it all together it worked. To keep it going, I needed volunteers and eventually to keep it going, the volunteers needed to be paid and then we needed a staff and then needed an office. So, the numbers that we effect year after year didn’t change much, the scholarships grew – the degree that we worked with the students improved. The level of services that we gave them grew. Initially, I thought that if I gave a scholarship to a student to CIA would change their lives. In some cases it didn’t change it for the better. I took a student out of their community and threw them into a new community, they had no way to adjust, understand, they didn’t know how to get help with their schoolwork – they’re grades dropped and they lost their scholarship. I had to find ways to mitigate that. I had students going to community college before going to the CIA because their reading and math was at a level that they couldn’t do the work easily.

I’ve had people on campus where they were the only black student that walked onto the campus. So once I had a number of students that were on campus, I got them to form a club to greet the others to work with the campus. So C-CAP students got a name and they were proud to be C-CAP students. Finding what the problem is and finding a solution for it is how my mind worked. The program has grown organically because of that. I saw a problem, I would address it and try to solve it and by solving it, I was able to move people.

AM: So who are groups or services that you work or partner with frequently?

RG: There are a number of organizations that do similar work. We’re not actively working with them. I did work with the American Culinary Federation for a number of years in the beginning because their chefs and association needed credits for them to continue in that group. One of the ways that they were able to get that credit was to provide their time in their schools and I took advantage of that and their members loved it as they were able to be judges. The organization itself, I tried to work with and I became their School to Work Chairman – I wasn’t able to get them to move in the direction that I saw necessary. So I haven’t been active with the organization for 15 years. The National Restaurant Association also wanted to work with us years ago, but they wanted us to work for them. The partnership wasn’t in the way that they saw things. They saw it their way and wanted us to work with them. They did a lot of good, their programs both the ACF and the NRA affect schools and students, but I don’t see them working with the populations that we work with. Many of them saw how effective competitions were so they did it too. When you offer nationwide competitions and you have affluent schools and affluent students in those areas, they’re competing against our students from poor schools and poor backgrounds, our students don’t make it to the top. In our competitions, our students make it to the top and beyond. We can focus on a certain population to what I think is doing important work and I don’t concern myself with the whole country, where they do.

AM: It’s an interesting point about how C-CAP focuses on the skills needed and that you serve a specific community in order to have them excel in the culinary industry. When we were at your 30th Anniversary Benefit, it was a pleasure to see C-CAP students working side by side with some of the most esteemed chefs who own their restaurants as well as being food TV personalities. Seeing the pride and how inspired they were was amazing. It had to be a boost to their confidence to see people enjoying their food and being in that environment. That’s a resume builder.

RG: Yes, I learned very early when I was teaching. The importance of teaching is to empower others. I found ways to empower housewives so that they could talk to their butcher and all of a sudden relationships were being built! They would come to me and say, “oh Mr. Grausman, what you told me about that leg of lamb – I went to my butcher and told him and he looks at me like I am a professional!” I told them just a few words and it made all the difference! That’s the same thing that I did at C-CAP. By teaching the students certain techniques, that when a professional chef saw them accomplish those things, they were impressed at their capability.

One example at a competition was that I had the Executive Chef of the Four Seasons Hotel in NY as a judge and she came to me and said, “Richard, that young man is really great! Do you think that I can have him work for me?” I told her to give me her card and we gave him a scholarship to go to the French Culinary and she hired him. He would call me everyday and say, “Mr. Grausman, I have to make a salad today and I don’t know how to do it.” I told him that in my book, there are 3 great salads and to make one of those. This went on for months and then the chef called me up and said that she had to let him go. Since they had a union, other people were complaining that he wasn’t doing what everyone else was and that was because when I knew Damien in highs school, he was taking care of 2 younger siblings and one parent had died and one was ill. He was working at Kentucky Fried Chicken closing it at 2am and mopping the floors and his teacher had taught him the skills that were involved in our competitions and he was spectacular at it. That’s why the chef wanted him and I empowered our students to impress these chefs to get into the kitchens with the exception of him because of the unions.

Every kitchen that our kids went into even though they weren’t up to the standards that the chefs thought they were after seeing them. They were capable of learning and being trained. I got them into the kitchen. Those were the little secrets that I used to focus on because you want teachers to be able to effectively teach their students these skills. You can’t ask them to do more than what is realistically achievable and that is what is the problem with our education today.

They set goals and standards that aren’t achievable because what happened before they got into the 9th, 10th and 11th grade wasn’t achieved. So, if you are reading at a 3rd grade level in the 9th grade and you’re supposed to be reading at a 10th grade by the time you’re out – kids drop out because they can’t do it.

AM: It becomes frustrating!

RG: Exactly, unless you go back down, and solve those problems at the time, you’re not going to reach them. The first year that I was doing this, I was asked to be on a council as an advisor for the Board of Ed and I ran into a situation where a student in their junior year was given a scholarship to the Natural Gourmet School here in NY. I followed up in the summer and asked how he was doing. I was told, “Richard it was very strange. In the first class, he was fantastic. I had him come up because his knife skills were so good that I had him demonstrate for the rest of the class. But then he didn’t show up the next day.” I asked what she said to the rest of the class when she let them go. She explained that she had asked them to read chapters 1-5 and that they would work on it the next day. I called his high school teacher and asked why she thought that the student didn’t show and relayed what happen at the NGS and she said, “oh that’s it. He doesn’t read.” A junior in high school doesn’t read. I wanted to know how he was able to be a junior unable to read. His teacher explained that he was able to maneuver around reading by opting out. So as I sat on this council, I asked how they could allow a student to get that far and not read. They explained that I didn’t understand how they have kids attending the schools who have various language problems and they have to move them on. I believe that after 3rd grade, if they don’t read, then before they move on you have to make sure that they do. Those on the council said that that is tough because you have to keep them with their age group and they felt that because they have to teach them math and history, it was better to continue with them moving on from grade to grade. But the answer is if they can’t read you need to keep them reading, reading, reading because they can’t learn anything regardless of the subject. I don’t know what the situation is like today – if they’re still dropping out because they can’t read. But this was back in 1990 and to me, that’s the major problem and you solve it. How do you solve it? You find all different ways that you can teach them – there’s Sesame Street – education is something that I am very interested and passionate about. I am frustrated because I don’t often see the imagination and creativity in solving problems. They identify problems and identify solutions but when those solutions don’t work, they will find another solution – find out the root of the problem and why those solutions don’t work.

Hopefully, one of the reasons why I established competitions was that teachers weren’t teaching the skills necessary to get the jobs. The curriculum was so vast, they couldn’t repeat something. You can’t learn knife skills without repeating. You can’t learn how to make a sauce properly without repeating it. There are certain things that you need in cooking competitions. Teachers that go through our competitions will tell me, “Richard, thank you so much. I never thought that I could get one of my kids a scholarship to Johnson and Wales and you gave me the other opportunity – but it was hard. I had to work with them after school." I asked why they didn’t work with them during class, and why don’t you work with all of your students and not just 1 or 2 of them? They explained that they couldn’t give knives to some of the students or that they weren’t interested. So they take the ones that are and train them. For years, I have worked on ways to get teachers to be able to focus on hard skills and soft skills. The only way that I could get them to do it is through the competitions. I have now been working on something that I called, C-CAP Approved. It’s an assessment, skills that I first gave to the teachers that they should work on. I have found that the teachers would like to do that, but the administration won’t let them. So we’re working on NY now and we’ve evaluated their benchmarks and in doing that, we cut down the things that students need to learn. Now they want us to do an assessment test and if that goes through, we’ll have the piece that I’ve been visualizing for 15 years which will be mandated to the teachers as what has to be taught. These few skills that will be meaningful to the industry. If I can pull that in NY, I can roll that out. When I look at the students that are in those classrooms now, if the teachers said we’re all chopping and who will be the fastest and to develop a bit of the sport of it by getting them excited to perfect their knife skills. Americans in today’s youth, if they don’t get it right away, they drop it. If you come to a competition, we do a dish that has turned potatoes. Chefs would ask me why I would teach it because they don’t do that anymore and if they do, they get them from Mexico. I said it was there because the average teenager will try to do something and then quit. But if they stick with it long enough to turn a potato, there is nothing that you can give them that will take more time and patience so I’m not afraid of them quitting on you. They will work. It’s a vehicle to achieve a certain result. It’s to teach repetition and willingness to do something. I have been using the same recipes for competition for a while. We changed from salmon and beurre blanc to poached chicken to a sautéed chicken that we use now. The dessert was always crepes pastry cream and chocolate sauce – it still is. The teachers will say, “Oh Richard, can’t we change the competition recipes. We’re so sick of it.” I tell them that you can’t get sick of it because the students can’t get sick of it. If they’re a chef in a restaurant and they’re making this chicken dish on their menu, It has to be made good or better each time that they make it. They can’t get tired of making it and they have to find something in it that drives them on.

When all of your students are making the chicken perfectly or the crepes perfectly, I will consider changing it. Some years the teachers focus on the crepes and they come out thin and beautiful and I’ll begin to think about changing it and then the next year, they’re coming out thick. The chefs that come to judge they see the techniques that the students have to do to create these dishes and they appreciate it. They say, “you’re old-time but it’s good because they are learning their basics.” In time, I won’t be here and somebody else will come and the skills may change because the industry is changing all the time. There may be skills that we should be teaching for those that are going into Fast Casual to other ends of the business. I want to know what those are and if they are teachable at the high school level then we should do that. Basically, what we’re doing is teaching discipline, attention, focus, sanitation safety and you can’t teach this overnight.

AM: It has to be a habit and routine.

RG: Exactly! Knock on wood, we've been lucky and our kids who have those basics and put them in the hands of a good chef who is interested in mentoring, they go from dishwasher to sous chef very quickly. Some chefs just told me that they have some of our kids and one of them is the youngest female sous chef and their corporation. They learn quickly and they’re not interested in looking at their watch. Even when they’re leaving, they’re asking if there is anything that they can do as they’re eager. That attitude and interest is golden.

AM: Clearly, you have been a mentor to a number of chefs, who are 3 people that you feel were your mentors that have shaped you?

RG: Well, I think of 2 or 3 people that come to mind and there are a lot of chefs that I respect in this industry. But Jacques Pépin when I was a teacher, he was a teacher also who taught all over the country. We would teach in the same cities, but never met each other until 10 years later. When I got to see him work and saw his books, he is one of the finest teachers that I have ever met. His ability to make things look easy is something that I use and learn to pass onto my students.

Daniel Boulud is a chef that is very dedicated to French cooking but he has adapted techniques to American tastes but has kept a level of excellence that in my mind is very important. He is a wonderful mentor. What he has done with Ment’or a non profit organization of chefs to help younger chefs – I commend him immensely on that. We have worked with him and Ment’or on a number of their projects and many of our students have gotten scholarships.

Marcus – when I first met Marcus, I saw a potential as a role model for many of our students mainly because he is African Swedish, but he has the ability to be a mentor to a number of people. He has a personality and way to inspire young people. I am hopeful that as he gets more time to focus on this that that will translate immensely.

I am on Facebook until 2 o’clock at night and my wife gets upset and will ask if I’m still on it. I let her know that I am talking to a student that I haven’t spoken to in 20 years. I have a relationship where they talk to me as an equal. I sort of try to advise them on a level that is meaningful to them and they open up to me. I am white and they may be black or Hispanic and I know what they have gone through because I read their essays and I hear about the difficult childhood that they have had and the way that they have been mistreated in their lives. I understand what they have gone through but I can’t understand exactly what they have gone through. I can picture it, I can see it many many times in many ways. I don’t know if I could have gone through what they went through. For them it was life, they survived life and when I have been able to open the door, make an introduction or point them in the right direction – it has been life-changing to them and easy for me. They have gone through the hard things and I am using things that are easy for me to do for them and it changes lives. That’s a great combination. When I thought that there was nothing else that I could do in life but to teach and get enjoyment there, what I have been doing for the last 30 years has been life-changing and is really powerful. I wish more people who get wealthy and retire would not retire from life but would use their expertise to find a way to give back. At all levels – banking, stocks, football – mentorship can change lives and if you have gone through it yourself, you have a lot to give and it’s not hard for you to do. You’re an expert at it. It’s hard to get people to that point sometimes.

I was fortunate to win the President’s Service Award and I met a lot of people and I saw a lot of people who aren’t doing much with their expertise and their money besides playing golf and that’s a shame. The gratification that one gets is better to help then to take. It’s a simple truth. But unless you do it, you won’t know.

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Read the March Issue of Athleisure Mag and read Fueling the Culinary Arts with Richard Grausman in mag.

THE ART OF THE SNACK | VIA VAI

WHEN IT'S TIME FOR COMFORT

This month's The Art of the Snack takes us to Astoria Queens to VIA VAI which is known for their Italian cuisine. We had to find out about a number of their signature dishes, cocktails and more. We sat down with chef and owner, Antonio Morichini to give us the inside scoop.

ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of opening Via Vai in Astoria?

ANTONIO MORICHINI: After cooking at home my entire life and realizing my passion was in creating wonderful meals that satisfied family and friends alike, I decided to change my career and attend culinary school in Italy, in the Piedmont region in the north, the home of truffles and Barolo wine. From there I began my culinary journey back to Rome, after working at a seaside town in Liguria where fisherman would row up to the restaurant with their freshest catch of the day, then on to Venice and Brescia where I attended several advanced training courses at the prestigious professional-level culinary institute, delving deeper into a variety of Italian culinary techniques. Upon returning to Rome, I started working with Chef Angelo Troiani at the Michelin-starred Il Convivio Troiani, near the Piazza Navona, Chef Cristina Bowerman, where I helped her open and run the Michelin-starred Glass Hostaria for several years, and with Chef Giulio Terrinoni at the Michelin starred, all fish restaurant, Acquolina. When my wife and I decided to move to the New York, I began working as Executive Chef for several restaurants in Manhattan, Brooklyn and Westchester, but the desire to open my own place, to express my culinary soul in its fullest, led me to open VIA VAI in Astoria in 2014.

AM: What can guests expect when they come to dine at VIA VAI?

AM: Our goal is to make our guests feel as though they were transported to Italy and are savoring the ambiance and flavors of my homeland. Guests can expect to be welcomed and enjoy their meals in a casual manner, with a balanced variety of dishes that remain one step ahead of tradition and a step behind innovation. We only serve Italian wines as they come from the same earth as many of our ingredients and marry with the dishes that are inspired by the tradition of the place where the vines grow.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

AM: I am inspired by my instincts and senses when handling ingredients. I envision in my mind and on my palate the flavors that I would like to taste in my mouth and express on the plate at the end of the cooking process. It is a sort of coming home for the ingredient -- I never bury the main ingredient but rather work around it, to exalt its features and its flavors. This is very central to true Italian cuisine and to my philosophy.

AM: What are 3 signature dishes that you suggest?

AM: That's a hard question, yet simple as well. Each of our pastas are stand outs, from the more light bodied -- such as our shrimp ravioli with orange zest and thyme, our tagliolini al branzino with olives, capers, cherry tomatoes and basil, or our black ink tagliolini with shrimp, fresh mint, asparagus and pecorino cheese – to our more full bodied options, such as bucatini all’amatriciana or spaghetti carbonara. I would highlight the Roman pastas in particular as those are the ones that I grew up eating and that formed me as a chef, but of course I have refined them with the development of my skills. What I would call my other "signature" dish, is a simple freshly caught branzino, baked in our pasta dough that steams that fish and imbues it with the herbs and lemon that it is baked with; it is finished with exceptional EVOO from the Sabina region of northern Lazio. My third signature dish, that is by far our top seller, are our all-beef meatballs; they are served with our tomato sauce that enhances, rather than buries, the flavor of the meatballs.

AM: What are 3 wines that you suggest?

AM: The wines usually depend of the dishes being eaten. My favorite wines from our wine list, are: Sagrantino, from the Umbria region, a wine that is not very well known in the US but a very well-known mid-level cost wine in Italy. It reminds me of our travels in that region, one of my favorite in all of Italy. The wine is full bodied and pairs well red meats and more robust pasta.

Soave, from the Veneto region. It is crisp, and is wonderful with fish, including our branzino baked in pizza dough.

Gewürztraminer, a medium-full bodied aromatic white wine from Alto-Adige, a mountainous region in northeast Italy.

AM: Right now, we’re in a situation where the community is coming together as we navigate staying indoors and although we are unable to come into restaurant to dine, you still offer delivery and curbside pickup – can you tell us more about this?

AM: Thanks for this question. We are all suffering and have had to limit our staffing because of the situation, but are offering our staff the ability to pick up food from us to get them through this difficult period. We are doing what we can to bring the pleasure of good food to our home-bound guests. We are open every day from 1-8pm, and offer curb side pickup and delivery. Curbside pick up has no minimum. Both direct orders and curbside pick up the order will receive a free dessert (pannacotta). We are available by phone at (347) 612-4334 and our limited menu can be found on their website here: https://www.viavai-ny.com

PHOTO COURTESY | Anna Frumenti

IG @VIAVAINYC

Read the March Issue of Athleisure Mag and see The Art of the Snack | Via Vai in mag.

BANK SHOT WITH RACHEL NICHOLS

We have a number of our favorite broadcasters when it comes to catching up with our favorite sports. When it comes to the NBA, we're excited that this month's cover is the host of ESPN's The Jump, Rachel Nichols. You can also catch her on NBA Saturday Primetime Pregame and Halftime Coverage. We wanted to find out about how her passion for sports led her to journalism/broadcasting, what stories she has enjoyed covering and more.

ATHLEISURE MAG: What was the moment that you realized that you wanted to work in sports?

RACHEL NICHOLS: When I was a kid, watching a game just always seemed better than any movie. You got adventure and clashes and heroes and villains and all of that, except also - unlike a movie where you pretty much know that Spiderman is going to save the city from the alien - with sports you don’t know who is going to win at the end. Sign me up.

AM: How did this translate into your interest in being a journalist/broadcaster?

RN: My personal athletic skills are...not elite. I’m short. My hand-eye coordination is so bad that eating soup can be dangerous. So since I was never gonna make it as a player, this was a great way to be involved in sports with the skills I do have – curiosity, critical thinking, writing.

AM: Prior to coming to ESPN, can you tell us your journey in terms of what school you went to and where you worked?

RN: I went to journalism school at Northwestern University near Chicago, but even before that I was interning at newspapers. I definitely started out wanting to be a writer – I grew up outside Washington DC and thought The Washington Post was the greatest newspaper in the world (still do), and by the time I was 22, I was lucky enough to be working there. I honestly would have been happy staying there forever, but the newspaper business model changed enough that it became clear it would be smart to also learn how to report for TV. I did both for a while, which led to a full-time job at ESPN in 2004.

AM: You were previously at ESPN covering the NFL with SportsCenter, NFL Countdown, Outside the Lines being a sideline reporter on Monday Night Football and being one of the original correspondents on E:60 what was it like working on this coverage?

RN: My first decade at ESPN involved so many sports – NBA coverage, NFL, baseball, college sports, hockey, golf, tennis. I even covered a blueberry pie eating contest once (seriously!) Learning how to bounce around gave me depth, and then the longer I was doing it, the more I bore down to focus on the NFL and the NBA.

AM: When you came back to ESPN you focus on the NBA and are the host of The Jump. We also see you on NBA Saturday Primetime Pregame and Halftime Coverage – what is it like covering these areas?

RN: The NBA is just so fun. There are no helmets, no masks – you get to watch these incredible athletes up-close, sometimes literally flying, and then when they come down to earth they are often some of the most outspoken, interesting, community-minded athletes in sports. NBA culture as a whole has a great sense of humor too - there's just never a boring day covering basketball.

AM: What is your preparation process like when you’re on The Jump for this daily show? How does this differ from when you’re on the court for a pregame show?

RN: When the season is going on, I spend a few hours a night watching games, making notes, and then each morning we have a big meeting to plan that day's show. I write a monologue for the top of the show, working in partnership with producers who really make it sing visually, and that’s where we try to set the tone for our conversations that day. Then it's about having those conversations with some of the smartest people I know – the reporters and former athletes who make up our show universe.

AM: What have been 3 of your favorite interviews that you have conducted?

RN: I’m so fortunate to have gotten to sit down with so many fascinating people. Some of them have been ultra-famous – I’ve interviewed Michael Jordan, Serena Williams, Derek Jeter, Tom Brady, Tiger Woods – and some of them are athletes that most Americans have never heard of, but people have amazing stories of perseverance and grit and all the things we love about sports.

AM: What are 3 interviews that you have yet to do that are in your bucket list to conduct?

RN: I don’t have a “bucket list” – but one thing I really do like is catching people at different moments of change throughout their lives. For example, I first interviewed LeBron James in his senior year of high school, and we’ve sat down and talked for the cameras nearly every year since. Now he’s 35 years old, with three kids and one of the best-ever NBA careers - getting a front-row seat to that journey has been pretty remarkable.

AM: You have been noted as one of the most powerful voices in sports media, what did it mean to be seen this way and how important is it for the continued movement of women in sports?

RN: I grew up reading Christine Brennan write about the NFL for The Washington Post. I didn’t know at the time, she was one of the only women doing that. I didn’t know that if I had lived in any other part of the country, I would have thought that football was only for men. To me it was as simple as “she does that, so I could do that.” Fast-forward to now: Hopefully when young girls see me, that’s what they think. That’s really all it’s about.

AM: Viewers can see you in the studio for The Jump as well as seeing you on the road, why is it important to you to be in both of these areas as opposed to just reporting from the studio?

RN: My career started “in the field,” so it’s how I still approach work. How am I supposed to talk about these players if I’m not regularly talking *to* them? How am I supposed to tell viewers what goes on during games if I’m not at them regularly? To me being out of the studio is just an important component of keeping the show current, and to signal to viewers that if something big is going on, they can count on us to be there.

AM: What is an average week like for you to give our readers insight into what your schedule is like?

RN: Thanks to coronavirus, there’s no ‘average’ for any of us anymore, sadly – but in more normal times, I’m in our LA studio 4-5 days a week, and then traveling 2-3 days to host our ABC Saturday Night game of the week on-site. I also sometimes travel to interview a player, and then there are the games here in LA that I go to once or twice a week, to catch up with players and coaches on not just the local teams but the visiting teams coming through.

AM: What's the best part about covering the playoffs?

RN: Seeing the best of the best go at it – there’s no substitute for that. I was really looking forward to this year’s playoffs, because unlike in recent years, there’s no heavy favorite like the Golden State Warriors. Now, with the NBA season being suspended...I’m just hoping we get to have a playoffs, even if it’s delayed.

AM: For this year’s season, what would you say have been the top 3 stories whether you covered it or not that have dominated this season?

RN: The NBA shutting down due to COVID-19 may be the most pivotal thing that’s ever happened to the league – it’s hard to even think about other storylines compared to that. Prior to the shutdown, we were certainly talking an enormous amount about the dominance of league MVP Giannis Antetokounmpo and about the tremendous level of play we were seeing from LeBron James at age 35, in his 17th year in the league.

AM: As someone who focuses on the NBA, in terms of your work with the ESPN, are there months or weeks during the year that are quieter for you and what do you do during this time?

RN: It’s pretty quiet in August but this year, the NBA is discussing playing basketball at that time – I think really for all of us, schedules are out the window right now. We just want to get back to some normalcy in America at large, and then we can figure out where basketball fits in.

AM: You travel quite a bit, what are 3 things that you like to have in your carry-on to make flying easier?

RN: Headphones! If I forget them on a trip, it’s torture. Whether it’s doing work, or escaping to watch a movie, that’s my No. 1 necessity on a plane. Other than that, I make sure I have an extra battery that my phone can hook into, and I usually bring a snack because airplane food is, well, airplane food.

AM: When you’re not on air, what do you do to take some time for yourself?

RN: I’m super-lucky to get to live in LA to do my job, which means at any time of year I can ride my bike at the beach, go on a hike or just stick my nose outside for 10 minutes to soak up that sunshine Vitamin-D. I also have twin daughters and as every working mom knows, that’s a huge juggling act, but for me being with my family is a great balance to what I do at work. Oh, and wine. God bless a good glass of red wine after the kids go to bed!

AM: Since you live in LA, where could we find you working out, grabbing a bite/ocktail or going shopping?

RN: I really like barre workouts, so when we’re not all self-isolating because of COVID, I go to classes for that. I also have a climbing machine at home for cardio. For cocktails, I’m a big fan of anywhere near the ocean with a good margarita – I like Elephante and Tallula's, which are both in Santa Monica - and the food at Felix in Venice Beach is off the hook. As for shopping – I’m a confirmed on-line shopper. It’s just so much easier with the amount of hours I work and travel, to browse on my phone instead of going into store. Let’s just say me and the UPS guy are really good friends.

AM: From a philanthropic standpoint, are there any organizations that you give your time to?

RN: With the country reeling from COVID-19 right now, my focus is on any organization that’s helping fill the gaps. Medical supplies for hospitals, food for kids who usually depend on meals at school but aren’t going to school right now. We’re in a national crisis - it’s scary and weird and one of the only things we really know about how to make it better is to just do as much as we can to help each other.

IG @Rachel_Nichols

Our photoshoot took place at TAO Group Hospitality's Magic Hour which is located at Moxy Times Square. This has become a destination where it makes guests that are 21+ feel like they are in an adult playground. We sat down with Magic Hour's Rooftop Bar & Lounge Beverage Director, Nikki McCutcheon to find out more about this midtown property.

ATHLEISURE MAG: We had a great time shooting at Magic Hour for our cover shoot located at the Moxy Times Square, can you tell us a bit about all the TAO Group properties that are at Moxy Times Square for our readers to become acquainted with them?

NIKKI MCCUTCHEON: Since opening our doors in September 2017, Magic Hour Rooftop Bar & Lounge at Moxy Times Square is New York City’s largest indoor/outdoor hotel rooftop bar and lounge. Eighteen floors above Manhattan, the space features an “urban amusement park” concept with an adult sensibility and offers epic Empire State Building skyline views. Located downstairs on the second floor of Moxy Times Square, Legasea Seafood Brasserie elevates the seafood dining experience by serving local, sustainable dishes in a modern and vivacious atmosphere. It is my favorite place to go in NYC – the Spicy Crab Beignets are a must have.

AM: Does TAO Group have properties at Moxy Chelsea or Moxy East Village?

NM: Yes! At Moxy Chelsea, TAO Group Hospitality operates Feroce, and the rooftop lounge, The Fleur Room. Over at Moxy East Village we have Cathédrale Restaurant, Alphabet Bar & Cafe, Little Sister Lounge and a new rooftop bar & lounge coming soon! Be sure to follow @TaoGroup on Instagram to stay up to date with all our happenings!

AM: Tell us about Magic Hour in terms of its layout with 3 rooftops and indoor spaces within this urbanized adult playground?

NM: On the East Terrace, we have views of the Empire State Building, the West Terrace has a moving carousel, a pink ombré flower wall with an “Under the Influence” neon sign and Foreplay, our mini putt-putt course with pink bunny statues in provocative poses. We also have the ‘Elephant Room’ which we often use as a private event space that has a full bar and lounge seating.

AM: A number of the spaces have Instagramable moments, how important is that to the guests that are there?

NM: Guests come to Magic Hour Rooftop Bar & Lounge for our multiple Instagramable moments! From the atmosphere with live music and DJs, to the over-the-top menu offerings and risqué décor, everything about Magic Hour is designed to be photographed.

AM: Are hotel guests able to enjoy Magic Hour and can reservations be made here?

NM: Of course! At Magic Hour, we encourage you to make reservations. Reservations can be made by emailing us at MagicHourNYReservations@taogroup.com, online on OpenTable, and for last minute reservations by calling 212-268-0188.

AM: In general, what is the inspiration behind the food and cocktail menu?

NM: We call ourselves an “adult playground” and you will find that our food and cocktail offerings are fun and whimsical.

AM: Can you share information about the Chefs at Magic Hour?

NM: Our amazing food offerings come from Culinary Director Jason Hall and Executive Chef at Moxy Times Square, Anthony Venegas. From opening in 2017, Chef Jason and I wanted the food and cocktail menu to be playful and approachable; we are encouraged to be creative and think outside of the box. For example, our Disco Ball For All cocktail that is served in a spinning disco ball or the Super Stacked Pancakes that are piled almost a foot high.

AM: Are there 3 signature cocktails that you would suggest on our next visit?

NM: Our most popular cocktail, and my personal favorite – the Party Pouch – is a pink, 18 oz. cocktail that comes in a clear pouch, made with Finlandia Grapefruit Vodka, yuzu citrus and a hint of pomegranate. Another great cocktail is the Berry Bubbly with Belvedere Vodka, St. George Raspberry and Domaine Chandon Sparkling Rosé. If you’re looking for a tequila-based cocktail, I always recommend the Float My Boat, which is prepared with Don Julio Blanco tequila, caramelized pineapple and jalapeño syrup.

AM: What are 3 signature dishes that you would suggest for us to enjoy?

NM: One brunch dish I love is our Super Stack Pancakes that comes piled high with maple cotton candy, bananas foster, blueberries and apple compote. For a quick and filling bite, I always recommend to our guests the Carnival Style Hotdog. It is unique to Magic Hour Rooftop Bar & Lounge and can be customizable to add your own toppings, such as a fried egg, bacon relish and mac & cheese, among others. If you’re looking for something sweet, enjoy the 3.5 lb. Giant Ice Cream Sandwich which was supersized for Cardi B.’s album release party and is now an internet sensation. With a 24-hour notice this “in the know” dessert comes with three different layers of flavors of ice cream – strawberry, chocolate and vanilla – and is covered in rainbow sprinkles and served with plenty of napkins!

AM: What kinds of special events or ongoing events are coming up that we should keep an eye out for as we head into the Spring/Summer?

NM: As we head into the Spring/Summer, we are rebranding our weekend brunch with new food and cocktail items. Be sure to follow us on Instagram at @MagicHourNY for all upcoming events and new offerings!

IG @TAOGroup

@MagicHourNY

@MoxyTimesSquare

PHOTOGRAPHY CREDITS

Athleisure Mag's cover story was shot by Co-Founder + Celebrity Photographer Paul Farkas, using Canon Mark IV; and selected Canon lenses: EF 50 f/1.2 L, EF 24-70 f/2.8 L II, and EF 70-200 f/2.8 L II.

IG @PVFarkas

STYLE, MAKEUP & HAIR CREDITS

Athleisure Mag's Celeb Fashion Stylist, Co-Founder/Creative + Style Director Kimmie Smith, MUA Bamike Ogunrinu and Hairstylist Lea DeLoy share how Rachel Nichols' look was created for the cover editorial.

LOOK I | OUT & ABOUT STYLE

PG 18 + 21 | PROUD Be Positive Bomber Jacket | PARADISED Always Summer Tank | RUTHIE DAVIS Charlie 20 Flatform Jogger in Black/Glitter | PHARAOUN Night Mandala Cocktail Ring |

LOOK II | ON SET/NEWSROOM STYLE FRONT COVER,

PG 22 - 27 | HALE BOB Tabitha Stretch Satin Dress | LAGOS KSL Cuff Bracelet + KSL Caviar Bracelet | NAGACIA JEWELRY Bamboo Ring | QUPID Alona Peep Toe Bootie |

LOOK III | AFTER WORK STYLE BACK COVER,

PG 28 - 33 | HALE BOB Zoey Embroidery Dress in white/gold dress | KIMMIE VINCENT Ocean Avenue | VIRGINS, SAINTS + ANGELS San Benito Ring | LAGOS Gemstone Skull Bracelets |

SKINCARE | KOH GEN DO Cleansing Spa Water | REBELS AND OUTLAWS Love Potion | TATCHA Luminous Deep Hydration Lifting Mask | TWINMEDIX Pro:Refine Eye Corrector | BELIF The True Cream Moisturizing Bomb |

FOUNDATION + CONCEALER | KEVYN AUCOIN Sensual Skin Enhancer | MAKE UP FOREVER Ultra HD Cream Foundation | CHARLOTTE TILBURY Hollywood Contour Wand | MAC COSMETICS Pro Palette Studio Finish Skin Corrector X 6 |

BLUSH | COZZETTE Infinite Blush Palette |

EYES | VISEART Neutral Matte Eyeshadow Palette + Dark Matte Eyeshadow Palette | ARDELL False Eyelashes Naked #420 | ANASTASIA BEVERLY HILLS Brow Definer #Caramel |

LIPS | RUNWAY ROGUE Lip Gloss in #Charmeleon | PAT MCGRATH LABS Lust: Lip Gloss #Bronze Venus |

HAIR | Misted in THEURGY Out of Body through dry hair before curling to add hold and heat protection | Then added THEURGY Shape Shift Texture throughout roots to create extra added volume and lift | Sprayed in THEURGY Enchantment Mist for high shine and to block out humidity | Finished with a light layer of THEURGY Retrograde Hairspray for a brushable finishing hold |

IG @Shes.Kimmie

@BamikeOgunrinu

@HairbyLeaDeloy

Read the March Issue of Athleisure Mag and see Bank Shot with Rachel Nichols in mag.

HOW CBD WORKS IN YOUR BODY TO ALLEVIATE PAIN

CBD, short for cannabidiol, is one of the most popular components of cannabis, hemp, or marijuana plant. This is a non-psychoactive part of the plant, hence you can be sure that when using CBD, you don't get intoxicated. Because this compound doesn’t give you that high feeling, all that's left for you to feel are the positive benefits that it can bring to your body.  

While CBD oil may seem like a new trend, it's already been in use hundreds of years ago as a traditional Chinese medicine to treat and alleviate pain. It's only recently that it's gained widespread talk and acceptance because it's already been legalized for medical, and even recreation purposes, in some states and nations.

Of the many benefits that it brings to the human body, this article focuses on pain management. This piece gives you everything you need to know about using CBD oil to alleviate pain.

What Causes Pain In The Body?

Once the body starts to manifest pain, this can generally be a symptom of a disease or a physical injury. Pain can either be internal or external. With external pain, this starts during a bout of  inflammation or any tissue injury. It can also happen temporarily after going through some external treatments of the body. Internal pain, on the other hand, can be a sign of an impending disease.

When pain starts to be experienced, the common recourse is to take pain relievers. While these are generally harmless for the short-term, in the long run, using these medications may result in dependence. Then, all the other adverse side effects of dependence on synthetic medication will also start to manifest.

This fact is precisely why those who regularly experience pain are now looking for healthier alternatives, such as CBD oil.

How Does CBD Work For Pain In The Body?

To get things straight, yes, CBD does work successfully for pain in the body. This is made possible through the components of CBD, which interact with the body’s endocannabinoid system. It is responsible for translating and receiving information from the cannabinoids.

The endocannabinoid receptors of the human body are responsible for controlling functions, such as sleep, pain, and how the immune system reacts to diseases. These receptors are also referred to as the small proteins that are attached to the surface of cells that get chemical signals from CBD.

Thanks to technology, there are many ways to take in CBD oil. You don’t have to limit yourself only to pills. There are now CBD edibles, such as gummies for pain, tinctures, and topical creams, among others.

What Kinds Of Pain Can CBD Help Manage?

The human body experiences many different types of pain. Each one has its respective symptoms that need to be treated before it’s too late. CBD oil is found to be successful in treating conditions, such as cancer pain, arthritic pain, and chronic pain, among others.

1. Multiple Sclerosis

Multiple sclerosis refers to an autoimmune disease that affects the entire body, through the brain and the nerves. Muscle spasms, which can be painful, are a common symptom of this ailment.

2. Arthritic Pain

Arthritis is a disease that affects the joints of the human body. For patients who have arthritis, excruciating pain can generally be experienced in the toes, knees, and hips. It has been found that when CBD is applied topically, it is successful not just in alleviating pain, but inflammation as well.

3. Cancer Pain

It is important to note that CBD does not cure cancer. At the moment, there's no cure yet for cancer. But, CBD oil can help cancer patients in alleviating the pain they’re feeling,  as well as the symptoms of cancer treatments, such as nausea and vomiting. As a result, the quality of life of the patients undergoing cancer treatments is improved.

4. Chronic Pain

CBD oil is also an effective treatment form for chronic pain, which refers to the bodily pain that generally lasts for around three to six months. This usually happens after the patient has recently gone through a physical injury; after healing, the pain persists.

Some of the symptoms of chronic pain include lack of energy, throbbing, depression, burning, and stiffness.

Now, you may ask, “How long does it take for CBD oil to work?”  Generally, this is dependent on the kind of CBD oil that you use, as well as the dosage and concentration. This is precisely the reason why it’s better for first-timers to try out CBD oil in the evening, when it’s easier for the body to cope with the effects.

Conclusion

From reading this article, perhaps, all your confusion about CBD oil has finally been laid to rest. But, one essential thing for you to remember is that whenever you're unsure, always seek the advice of a health or medical professional. Moreover, never go beyond the dosage that’s been set for you.

Read the latest issue of Athleisure Mag.

WHEN HOPE BRIDGES BEAUTY & MENTAL HEALTH

Earlier this year, we found ourselves at the launch of new scents by Hope Fragrances at BG Restaurant at Bergdorf Goodman. We had the opportunity to find out about this brand, how they use their platform to also educate and raise funds for depression and the power of scent. We took a few moments to chat with its founder of Hope Fragrances as well as founder of Hope for Depression Research Foundation, Audrey Gruss.

ATHLEISURE MAG: Prior to launching your own firm Hope Fragrance, can you tell us how you got into the perfume industry, where you worked and what fragrances you created?

AUDREY GRUSS: I was Director of Advertising and Creatives Services Worldwide at Elizabeth Arden in its hay day when they launched the Chloe fragrance. I learned so much about the details of a fragrance launch at that time. Handling advertising for the other Elizabeth Arden fragrances was a challenge when you have to adapt basic creatives for 55 countries and all their specific needs. It was a virtual job in diplomacy.

AM: What is it about working in this portion of the beauty industry that you enjoy working in?

AG: Creating a fragrance from scratch is one of the most interesting things anyone in the artistic arena can do! It was a joy to work with one of the top “noses” at Firmenich, Honorine Blanc, to create the Hope Fragrances. My vision and hers totally coincided and it was a dream process. There is nothing like working with a consummate professional and getting the results you want. I also find it fascinating to work with the retail executives at BG because they have so much knowledge of the industry at their fingertips and their guidance is so important.

AM: What was the moment when you decided that you wanted to create your own brand?

AG: I created the Hope for Depression Research Foundation (HDRF) in 2006 and about 12 years into the neuroscience research process, I wanted to have a tool to reach more consumer by raising awareness about depression. The research process is extremely long and detailed and the scientific papers do not get much consumer visibility. I thought that creating a fragrance brand would get us consumer visibility on a fast-track. My mother Hope loved fragrance and always surrounded herself with white flowers and white floral fragrances and so I used that as an inspiration to create the Hope Fragrance Collection.

AM: We loved hearing you talk about your brand and some of the thought behind it. For our readers, can you tell us about how you came up with the name for the brand?

AG: The brand is named after my mother Hope who was one of the most creative people I knew. Was inspiration. She also struggled with depression and that is why we give 100% of the profits from Hope Fragrance sales directly to depression research.

AM: Where are your fragrances currently available?

AG: Bergdorf Goodman NYC and HopeFragrances.com

AM: Are there other scents that we should keep an eye out for that you may be launching this year?

AG: We are so excited that we will be launching in May 2020 at Bergdorf Goodman a new Hope Night Parfum, a warm, sensuous and romantic perfume that will be in a magnificent crystal bottle designed by packaging designer Marc Rosen.

AM: What are 3 go-to ingredients that you enjoy including in a number of your fragrances?

AG: All 3 fragrances have a base of white flowers, which were so beloved by my mother Hope. The pure essences are so beautiful that they have an uplifting feeling. The original Hope is a magnificent fusion of the 4 white essences. Hope Sport has a base of tuberose and lily of the valley, and green citrus note. Hope Night has some beautiful oriental notes on a bed of white flowers.

AM: As someone who I’m sure travels frequently, what are 3 items in your carry on that you enjoy traveling with in order to make the experience more enjoyable?

AG: There are 3 things I can think of. I always carry a small portable umbrella and found one at Burberry that is just the right size. I carry a clip-on ponytail that creates the fun easy hairdo in the worst weather anywhere and everywhere. I wouldn’t travel anywhere without my Hope purse spray. At 0.05 ounces I can carry in my purse on a plane, or put into an evening bag, and I always have my favorite fragrance to give me that uplifting feeling.

IG @HopeFragrances

Read the March Issue of Athleisure Mag and see When Hope Bridges Beauty and Mental Health in mag.

S2. E1. | #TRIBEGOALS WITH NBC'S LAW & ORDER: SVU JAMIE GRAY HYDER

We're excited to kick off the second season of #TRIBEGOALS and today's episode comes from our 50th cover star, Jamie Gray Hyder of NBC's Law & Order: SVU. After our Feb Issue cover shoot which took place at Dream Hotel Downtown in TAO Group's PHD Rooftop Lounge + Terrace, we caught up with her to talk about her career which has included being in David Guetta's ft. Sam Martin "Lovers on the Sun" video, voice acting for Call of Duty, HBO's True Blood, USA's Graceland and of course being in the main cast of NBC's Law & Order: SVU, Detective Kat Azar Tamin. We talk about how she prepares for her roles, what it's like to get into character on the show with stories that are ripped from the headline and what it's like to hang out and work with her colleagues Mariska Hargitay and Ice-T.

Read the latest issue of Athleisure Mag.

SOMETHING YOU SHOULD KNOW | CLEAN EDIBLES

We have been fans of Fruit Slabs for quite some time. Whether we had been out and about on the town, enjoying nature, hanging with friends, or staying at home - for us it is like opening a little bag of sunshine. It was fun catching up with Roxanne Dennant, co-founder and CEO of Fruit Slabs, to hear about how the brand started, developed and grew to become a leading clean edible brand and role-model for female entrepreneurship, wellness and community spirit.

ATHLEISURE MAG: How did Fruit Slabs come to be?

ROXANNE DENNANT: 5 years ago the landscape was very different - there was not an array of products to choose from, things were not beautifully packaged and there was no mandatory testing so you did not know what you were really getting yourself into! There were no regulations in how to grow your crop and things like that.

So for me, I have been a vegetarian for 13 years and extremely conscious about what I put in my body. I don't like really heavy sugar products and things like that. At the time i was eating vegan because i was having a really hard time digesting dairy products in general. I felt a calling to build a brand for people like myself would enjoy eating and seeing on the shelf. And also trying to create that would be different and sophisticate the space in a way - so like the soccer moms and the women that were out there that were too scared to go into the shop or get into cannabis would feel a little more comfortable to taking a package of Fruit Slabs off of the shelf. Not only is it more beautifully packaged and feels more comfortable than a cellophane wrapped "rice crispie bar" thing in their hand, but we make our product with all organic ingredients - it's all real fruit, there is no added sugar, it is vegan, it is gluten free and super low calorie. We are one of the only edibles that has only 5 ingredients. So we were just trying to make a clean product, and advance the industry with a great carrier for cannabis. That's part of what inspired us to make Fruit Slabs. and on top of that, they happen to be very delicious, so we found a recipe, wanted to be involved and went for it!

AM: What were your first flavors?

RD: We launched with two flavors, the OG Mango and it actually comes out looking like shatter, like a slab of shatter, but literally it is a slab of fruit. It is OG mango - it's literally just mango and THC. Our Mango Maui Wowie is the mango with added fresh coconut into it and fresh coconut flakes on top of it. So it kind of takes you to the beach and smells like that epic, freshest bottle of sunscreen, like coconut like - almost feeling like you are travelling. And then we launched our Tropical Haze flavor, which is a mango base with tropical notes mixed into it like papaya, acerola cherry, and kiwi and topped with hemp seed which is really fun texture to it, but also one of the most complete proteins we can add into our diet. So we felt it was a very good way to add to the diet, and that happens to be my personal flavor because I love the crunchiness of the seeds. Then we launched our Grape Ape, which is a banana grape blend, which is great for sleaping because both banana and grapes both boast high levels of Melatonin, and bananas are high in L-tryptophan, the same chemical found in turkey that makes you exhausted after Thanksgiving dinner. And so we promote that one under the marking campaign - 'Get The Grapist Sleep Of Your Life.'

And our last flavor, which we launched last year with drag queen know as Laganja Estranga, is our Pride Passion flavor, it is a single serve 10mg dose, and it's a mango base with passion fruit mixed into it. It was really special for us, because Laganja has always been a really big supporter of our product even though she hates edibles for the most part. She just found a natural love for our product and we became very close friends on a life level, and now she is one of best and biggest brand amabssadors. She was on RuPaul’s Drag Race and been on Heidi Klum's German drag show, so it is really cool we have her as a part of our team!

Yeah it was really cool because it was really organic. It was like women supporting each other - we always feel compelled to support the underdogs in life, because that's kinda how we feel coming up as underdogs in the space. We didn't want to put out a product during the month of Pride to capitalize on that nature and on that community. We feel LBGQT+ was a community that needed some extra special love. So it's a year long product, its beautifully packaged on the shelves - it's rainbow and has Laganja's signature on it. So we felt really proud to put out a product around Pride that would last in the market. That comes in a single 10mg dose. The other flavors come in 10 square, 100mg total packages.

AM: How long does it generally take to feel effects for people?

RD: It depends, that's the thing about edibles, they are not a one size fits all In model - it's very much up to your body chemistry, what you've eaten that day, what other vitamins you've taken, all things like that. But in general we usually see effects in about 30-45 minutes, the latest its likely going to hit you is probably an hour into things. And Fruit Slabs are really interesting because we are using all natural real fruit which has natural compounds and terpines and compounds. I always say, "I didn't invent the wheel - i just took two of Mother Nature's superpowers and combined them!"

AM: Tell us about the different activities people do when enjoying Fruit Slabs.

RD: There is a conversation in the cannabis community, that eating a mango when smoking or engaging in cannabis use - that it heightens the THC and high due to a terpene present called nyrcene, that can help to kick the cannabinoid activity up. So people will say we took Fruit Slab to kick up the next notch of life. I am a very active person, I do a lot of hiking, was big in surfing and want to get back into it. I love being on the beach and playing the water. It's good for anybody with an active lifestyle using cannabis to heighten their workouts or post-workout to relax their muscles a bit, Fruits Slabs is going to fit that regimen, It is a perfect combination because no added or artificial sugar, no empty calories and its nutrients fit your body needs and can work with it very easily. The Grape Ape is the banana-blend that fits more on the nighttime sleep side as well?

AM: Sounds like this a great fit for active, creative and chill people..

RD: I received so many beautiful messages that 'this is the best edible;' 'this has changed my life;' 'I'm never buying another thing.' We are actually helping people have better lives and enjoy it a bit more freely. There are no better things than that.

AM: And listening and enjoying to music right?

RD: Epic - me and my business partner actually met at Lightning in a Bottle, we love that crew a lot. Our other business partner is also very involved with them, but we met at a different music event. We also share a common love for being in nature, being hippies at heart, but professional on forefront, enjoying music, dancing, camping, being out in nature and things like that!

AM: To us, it feels like opening up a bag and letting some sunshine comes out. I guess it's thanks to you and Mother Nature, huh?!

RD: There is a common thing in the cannabis community - 'Quality In, Quality Out.' We are not going to make a quality product with crabby cannabis going into it.

When we first started, this was with the backdrop of the black market very much raging; this is pre Prop 264. These are the old days where it was up to us and our moral compass to guide us in a way and a fashion that felt good. My business partner, Brian Cona, I call him my 'weed guy,' and we have different skill sets, and it was up to us to find partners where we can go their farms and trust what they were doing. In 2016, about a year after we launched, testing facilities started coming on-line. By year two, we had the tests to put out there and it was really important us to make sure we were finding pesticide-free cannabis. We actually have laboratory tests for all of the THC and CBD that goes into the product and after we make a fruit slab it goes to testing again, so not only do you know of the cleanliness, but the precision of the dosage is there.

AM: How many stores is it carried in?

RD: Were carried in over 100 stores in CA, and this year we'll see more numbers and be more available state-wide with our distribution partners. We are working on Washington and in the final stages and hopeful for end of summer. We are in conversations with a great company in Boston, Massachusetts as well. We are looking to expand the brand and being available in more legal states, and will have the CBD line available in every state.

AM: Do you have anything exciting in development you can tell us about?

RD: We are in the process in putting together our hemp-based CBD line, which is really exciting! Some CA laws are being re-adjusted and we don't cut corners in finding partners and it took us some time to find the right CBD partners and making sure we have all the information that they are growing the hemp as sustainably and clean as possible, there are COAs for it, etc.

IG @FruitSlabs

Read the March Issue of Athleisure Mag and see Something You Should Know | Clean Edibles in mag.

TOP 6 REASONS TO TRY GOLF THIS YEAR

Golf is a sport favored among the elite and highly-placed socialites around the world. This apparent exclusivity sometimes confuses individuals on whether the sport of golf is for them or not. Regardless of this misconception, golf is becoming increasingly popular and a sport that anyone can take part in, irrespective of their gender, social status, or race. This year, learning golf should be at the top of your bucket list.

Some of the prerequisite knowledge of the sport includes learning about the difference in golf balls, choosing the right club for you, and understanding the game’s rules. In this article, you will learn several reasons why you should consider playing golf this year:

1. Keep Healthy And Fit With A Low Impact Exercise

Staying healthy and fit clenches the top spot in the benefits obtained from playing any sport, including golf. While playing golf, there is a lot of walking involved. For the entire length of an eighteen round game, you will find that you have to cover great distances.

Golf is a low-impact exercise, which means your joints will not be subjected to high levels of stress compared to more intensive sports. Taking gentle, self-paced strides across the golf course helps to conveniently lose a lot of calories. Therefore, it is suitable for adults looking for a less rigorous sport to engage in.

2. Seamless Interaction With Nature’s Best

Nothing beats the euphoria of being on a golf course. The luscious stretches of greenery, trees, hills, valleys, and streams across the vast expanse is an exciting part of playing golf.

Golf is one of the most eco-friendly sports out there. Little or none of the natural features of a golf course need to be altered before the space can be used for games. The lawns are mowed perfectly to lengths suited for the game. If you love nature, you will feel at home whenever you are out playing on a golf course.

3. Develop A Positive Mental Attitude

Developing a positive mentality is one of the reasons why it is advisable to play golf this year. If you plan to putt the golf ball into all 18 holes successfully, it will require some strategy and creativity. Thus, playing golf forces you to think constructively about how to solve the problem at hand, which in this case is the game.

Add to this the fact that golf is peculiar in the sense that it is a personal game. You can play against someone or play against yourself. It is not uncommon to find players on a golf course simply trying to beat a previous personal record. This fight against yourself develops a winning attitude and pushes you to challenge yourself.

4. Great Human Interactions

Although golf could very well be a personal game, there are lasting human interactions that occur because of it. For example, most golf clubs have a designated area where you can cool down and rehydrate after a lengthy game under the hot sun. During that time, chances are you would cultivate a good number of friendships on the golf course.

Moving on from casual friends to great business partners is a typical trajectory for friendships forged due to golf. This is because many businessmen prefer golf courses as their place of leisure. This presents an excellent opportunity for solid business deals to be sealed.

5. A Good Number Of Lessons On Conduct

Golfing is often regarded as a gentleman’s sport. Therefore, it is not surprising that there is a concept called ‘golfing etiquette.’ The golfing etiquette is a set of rules and traditions that guide conduct while playing, and will help you avoid annoying other golfers during playtime.

Usually, there are certain dressing styles that are considered acceptable on a golf course. These are typically sport casuals, including polo shirts, T-shirts, and baseball caps. It is always better to dress the part to avoid feeling out of place even though you won’t be stopped from playing

Other valuable conducts that could be expected are bearing others in mind while going about your golfing business, self-restraint, and generally pleasant behavior.

6. Quality Family Bonding Time

Playing golf does not have to be limited to only yourself. You can extend the experience to your family members, especially in a bid to achieve better bonding with them. If they are willing to learn the game along with you, you should get them set up.

However, even when they are not interested in the game, the golf course can still accommodate your family members well. If they are present during your game time, they could take a walk with you and ride the wheel cart together, which can lead to great heart to heart discussions like never before.

Conclusion

Golf is not just a run-of-the-mill sport, but one that develops the beginner into a better individual on and off the golf course. When properly learned, it can have lasting positive effects on your health, family, and social interactions.

A strategic thinking capacity developed during a golf round would likely help in achieving various goals. You can also cultivate an unprecedented appreciation of nature as you enjoy this sport. A sport offering so many benefits is definitely worth learning this year.

S1. E12. | ATHLEISURE KITCHEN WITH FOUNDER OF C-CAP, RICHARD GRAUSMAN

On today's episode of Athleisure Kitchen, we sit down with Richard Grausman, founder of C-CAP - Careers through Culinary Arts Program which trains students to have careers in the culinary industry. We talk about how he trained at the Le Cordon Bleu, how he trained others to become proficient in cooking which ultimately led to his focus on hands on education. We also talk about how the organization that he founded just celebrated their 30th Anniversary as well as how people such as Chef Marcus Samuelsson are committed to the growth of this institution. 

S2. | #TRIBEGOALS SEASON 2 COMING APR 14TH

When we launched #TRIBEGOALS, we focused on those who we know are trailblazers and changemakers. They shared how they have been inspired in their fields, the thought process behind creativity and how they have been building their community. In addition they walked us through memorable moments with their stories in the Industry and lifestyle leadership. 

Our first season included podcast episodes with the NBA's 5 X All Star 76ers Al Horford and 4 X NBA Champion John Salley. We enjoyed our interview with the undefeated boxer Laila Ali. We talked with notable fitness personalities which included Denise Austin and Ron Boss. We also talked to Lala Anthony who was in STARZ Network's Power and FOX's Beverly Hills 90210. Our season included 14 episodes of those who made their mark in their respective industries and gave us nuggets of wisdom to empower us in our personal ambitions. 

We will continue this focus on our 2nd season as our guests share what fuels their tribes, passions and members. We can't wait to share stories from Jamie Gray Hyder of NBC's Law & Order: SVU as well as our 51st cover girl. She will kick off the second season and take us into the squad room that has run for 21 seasons as the longest running drama which was recently renewed for an additional 3 season. We will also chat with the founder of Y7, Sarah Levey. We also have an interview with The People’s Court Judge Marilyn Milian. We have a number of exciting guests and can't wait to continue bringing #TRIBEGOALS to you.

LADDER HYDRATION

We are excited to hear about Ladder's new science-based Ladder Hydration - a performance sports drink that replenishes electrolytes lost in sweat.

From Ladder, the sports nutrition company founded by LeBron James and Arnold Schwarzenegger, Ladder Hydration is designed for all athletes from every sport to achieve peak performance during and after physical activity. It was created to provide a caffeine-free energy boost for the toughest workouts, help overcome fatigue and cramping, and assist the body in absorbing more nutrients so athletes can always finish strong. From pre-workout, to everyday greens and post recovery proteins, Ladder Hydration will now support athletes during and after any workout.

We caught up with Dr. Abbie Smith-Ryan, Ladder’s Nutrition and Science advisor and Director of UNC-Chapel Hill’s Applied Physiology Laboratory, to learn more.

ATHLEISURE MAG: Hello Dr. Abbie Smith-Ryan, we’re excited to hear about Ladder’s new product - Ladder Hydration. Tell us about it?

DR. ABBIE SMITH-RYAN: Ladder Hydration is a uniquely evidence-based formulated, easily portable, effective solution to help with rehydration and performance.

AM: What is your background and what are some of your roles with Ladder as Nutrition and Science advisor.

DR. ASR: I am an Associate Professor and Director of the Applied Physiology Laboratory at the University of North Carolina where I develop and evaluate research related to nutrition and health. As a Nutrition and Science advisor to Ladder, I work with the team to help bring in science to product formulation, innovation, and education about how/when/why to use specific products.

AM: What is Ladder’s Refuel Ratio, how does that work?

DR. ASR: The ‘Refuel Ratio’ is a scientifically backed combination of electrolytes to maximize fluid replenishment to reduce the chance of muscle cramping, enhance performance, and amplify recovery. This relies on a unique ratio of Sodium:Potassium – this is essential for fluid replacement and minimizing muscle cramps; Calcium:Magnesium—this is essential for optimizing muscle contraction and recovery; and Potassium:Calcium – this supports an environment to reduce muscle cramps and optimal muscle performance.

AM: How does this lead to offering such a complete hydration product for the market?

DR. ASR: The other key component of Ladder Hydration is the addition of carbohydrates. Carbohydrates are essential for performance and hydration—which are often overlooked in many products on the market. Carbohydrates—specifically sugar, such as dextrose during and after exercise, are key for increasing exercise performance and for rehydration—Interesting, carbohydrate ingestion during and after exercise have also been shown to bolster immunity. Ladder Hydration is also available in portable packets which can help facilitate hydration in a variety of difficult scenarios. Altogether, Ladder Hydration is one of few products on the market that includes all of the electrolytes and carbohydrates, in the ideal ratio, that are needed to maximize rehydration and performance.

AM: How does Ladder Hydration compare among the many product choices available today?

DR. ASR: As you will notice- many hydration products either are missing carbohydrate or lack enough electrolytes. Specifically, they are made/marketed to be consumed at any point throughout the day. To be effective, a hydration product should be higher in sodium, potassium, magnesium, and calcium than our typically daily beverages. They should also taste saltier and sweeter – to help replenish micronutrients following exercise and increase the desire to drink.

AM: What are some key ingredients and what’s notably missing?

DR. ASR: One key ingredient, beyond what is mentioned above- Ladder Hydration also includes Vitamin D. The majority of individuals are deficient in Vitamin D—which has also been linked to optimal muscle contraction, performance, and immune function – the addition of Vitamin D here can further support optimal health and performance.

AM: When are good times to use this – is this great for pre-workout, recovery and/or everyday health?

DR. ASR: This product is optimal for post-exercise—after sweating. It is uniquely formulated to help replenish electrolytes and enhance recovery. Additionally, if someone is exercising for a long period of time with sweating- Ladder Hydration would be recommended during exercise.

PHOTOS COURTESY | Ladder

IG @LadderSport

Read the March Issue of Athleisure Mag and see Ladder Hydration in mag.

ATHLEISURE LIST | ALO MOVES

Athleisure Mag has been a fan of the lifestyle brand, Alo Yoga for a number of years. It's a brand that truly focuses on clothing and accessories that allow you to flow through your workout. We also love that you can go to their stores to workout as well. When you're unable to go to their stores, you can access Alo Moves via their phone, tablet and web! They have thousands of videos, workshop-level yoga, series and singles classes.

Classes are taught by some of the world's most exceptional teachers. Classes include power yoga, handstands, workshops, meditation and so much more. Each day, additional classes are added to increase your range, interests and perfect alignment.

This video platform is available for $20/month and you can enjoy free classes for 2 weeks to transform your mind, body and spirit in order to reach your personal goals.

ALO MOVES

www.alomoves.com

IG @alomoves

Read the March Issue of Athleisure Mag and see Athleisure List | Alo Moves in mag.

ATHLEISURE LIST | TECHNOGYM

Technogym is the world leading supplier of products, digital technologies and services for fitness, sport and health. For over 30 years, the brand has been committed to promoting Wellness, a lifestyle based on regular physical exercise, a balanced diet and a positive mental attitude.

In 1983, President and Founder, Nerio Alessandri, designed and built his very first piece of gym equipment in his garage in Cesena at the age of 22. Looking for a way to make money using his technical and mechanical design skills, Mr. Alessandri became interested in the world of fitness after visiting a local gym which only offered basic equipment. Upon launching the first machine, he then worked on releasing his first line of equipment, the Isotonic Line, meant for strength training.

You may be familiar with the Skillrun Treadmill which is part of Technogym’s Skill Line, created in collaboration with Olympic athletes and built for high-intensity athletic performance. The Skillrun available at the Rumble Training studios features a custom interface along with arcade-style joysticks to adjust the speed and incline on either side of the screen. Aside from the unique features exclusive to Rumble Training, the Skillrun offers a wide variety of training programs such as bootcamp, sled training, parachute training, speed shifts, etc.

Other equipment you may be familiar with is the Run Personal + Kinesis Personal. This is the top of the range Technogym design line. Designed by the acclaimed designer Antonio Citterio combines Technogym premium training technology with elegant design and aesthetic. This is ideal for design lovers and people willing to train in an elegant and stylish atmosphere. You don’t need to have an entire room to dedicate to home gym, since personal line equipment are considered real pieces of furniture and they can be perfectly integrated in living rooms, bedrooms, bathrooms, etc. The personal line includes treadmill, bike, elliptical and Kinesis. Kinesis is Technogym’s unique design training solution allowing a single machine over 200 exercises for strength, balance and flexibility.

The SkillRun - Skill Line is Technogym’s ultimate Line for athletic training performance, designed thanks to Technogym’s experience as official supplier to the last 8 Olympic Games. It includes treadmill, bike, rower and Skillmill curved treadmill. This is ideal for sport lovers and for people willing to train to improve their sport performance: runners, cyclists, triathletes, etc.

The Artis Elliptical - Artis is Technogym’s premium professional line for fitness clubs. It is available also at home for people willing to create a real professional gym at home. It includes a complete range of cardio and strength equipment and it is ideal if you have an entire space to dedicate to your personal gym.

As the official supplier of fitness equipment and digital technologies for the Tokyo 2020 Olympic and Paralympic Games, Technogym provides the equipment for the athletes to train on in the Olympic Village to ensure they’re in top shape for competition. This is the eighth time that they have been a part of the Olympic experience, having been a part of Sydney 2000, Athens 2004, Turin 2006, Beijing 2008, London 2012, Rio 2016 and Pyeongchang 2018.

Each piece of Technogym equipment goes through extensive testing to ensure the maximum benefits for you and your training goals. Whether you’re looking to tone up, lose weight, enhance your athletic ability, or simply keep moving amidst the hustle of daily life, Technogym has a machine for you.

TECHNOGYM

www.technogym.com

IG @Technogym

Read the March Issue of Athleisure Mag and see Athleisure List | Technogym in mag.

THE OFFICIAL GUIDE TO DIFFERENT TYPES OF TRUCK HITCHES

Looking for the official guide to different types of truck hitches? If so, we've got you covered. Take a look at what you should know here!

Whether you're hauling a truck or a trailer, there is a variety of hitches that will help you move your heavy load.

However, this will all depend on your selection prowess and getting the right type of hitch and its class that best suits your needs as well as fit your vehicle.

If you're dipping your toes into the trailer life or even looking for the right hitch for your truck, we've got it covered.

Keep on reading for a full breakdown of the different types of truck hitches, as well as a quick definition of what exactly is a trailer/truck hitch in the first place.

Truck Hitches: The Definition

Both known as a trailer or truck hitch, it's a device that allows you to tow another vehicle. It basically attaches the chassis of a vehicle to another.

Hitches come in a variety of shapes and sizes. Yet, all have the same mechanism, a tow ball, a tow pin, or a towing Pintle, to allow the articulation and swiveling movements of a trailer or a truck.

Moreover, the foundational breakdown of trailer hitches classification is whether a hitch is weight carrying or weight distributing. In addition, trailer hitches can be categorized by their weight capacities, also known as "classes."

Weight Carrying Versus Weight Distributing

As we mentioned earlier, the main distinction between hitch types are the weight carrying hitches versus the weight distributing ones.

Weight carrying hitches are the most common and popular type of hitches on the market. They work by bearing the trailer's tongue weight on the end (or rear) of the towing vehicle.

Usually, these hitches are enough to tow small and medium-sized trailers.

On the other hand, we have weight distributing hitches. These are more commonly used for heavier trailers and trucks because they work by evenly distributing the trailer's weight amongst the wheels of the trailer and the towing vehicle.

Types of Hitches: The Weight Carrying Edition

For the majority of trailers and trucks, you can select a weight carrying hitch, preferably a B&W hitch for their great quality, and you're set. However, the question is: which type?

There are mainly six types of hitches, so let's take them one at a time.

Receiver Hitches

A rear receiver hitch is the most common type of trailer hitch. In short, it's a square receiver tube that you can use to mount a variety of components and accessories.

Furthermore, you'll find that most heavy-duty trucks already have a preinstalled standard receiver hitch in the rear. It's that common.

In addition, receiver hitches are further broken down into five classes according to the maximum weight they can safely tow.

• Class I: Gross trailer weight of up to 2,000 lbs

• Class II: Gross trailer weight of up to 3,500 lbs

• Class III: Gross trailer weight from 3,500 lbs to 6,000 lbs

• Class IV: Gross trailer weight from 6,000 lbs to 10,000 lbs

• Class V: Gross trailer weight over 10,000 lbs

Of course, as the highest class of hitches, class V, are usually installed on heavy-duty commercial trucks. They're needed to tow heavy loads like large boats, full-sized campers, and even construction equipment.

Bumper-Mounted Hitch

It's exactly what it sounds like. This type of hitch is mounted to the bumper of your vehicle instead of the frame. It gives you a bit more leeway for adjustments.

Moreover, it provides more flexibility, so you can tow things of different shapes and sizes, like campers and boat trailers.

Yet, it's key to keep in mind that the bumper-mounted hitch can only tow or support as much weight as the bumper of your vehicle can.

Front-Mount Hitch

If you're looking for a hitch that won't bother your road vision, then a front-mount hitch is the one for you. Also, it provides a much easier lining up process for your rig.

That's doubly true if you're planning on towing a boat, and would like to get it in and out of the water without tearing your hair out.

Fifth Wheel Hitch

This type of hitch is perfect for heavy-duty towing, especially with pickup trucks.

With a load-carrying capacity of 15,000 to 30,000 pounds, it'll be installed inside the truck and the hitch will rest on the front of the rear axle. Therefore, it's a great choice for long-bed trucks.

In addition, please keep in mind that this type of hitch can only be used with pickup trucks.

Gooseneck Hitch

In case you're on the lookout for a hitch that would provide a smooth towing experience with a tighter turn radius, then a gooseneck hitch is a winner.

Yet, it's similar to a fifth wheel hitch in terms of only being mounted in the bed of a pickup truck.

The core difference between a fifth-wheel hitch and a gooseneck hitch is that the first uses a ball and coupler connection. On the other hand, a gooseneck hitch uses a kingpin connection.

Furthermore, a gooseneck hitch is great at towing bulky loads like large trailers, and flatbeds.

Pintle Hitch

Moving away from the common use of a ball mount, a Pintle hitch uses a hook (otherwise known as a Pintle), and a ring to attach the thing you want to tow with your towing vehicle.

A Pintle works by attaching the framing of the towing vehicle and the ring (or lunette) will be attached to the trailer.

This type of hitch is used for towing extremely heavy-loads, making them a perfect choice for large commercial trucks, dump trucks, and huge trailers.

Your Trailer Is Now Ready to Go

It might be a bit of a disorienting experience to figure out which type of truck hitch to use when there is a variety of truck hitches out on the market.

Yet, we hope that our breakdown of the different types, as well as their weight capacities, have simplified the search for you.

There is nothing quite like grabbing (well, towing) your trailer and going on an adventure.

If you're searching for more tips, we have many blogs in our travels section that will help you set everything up for your trip from your wardrobe to your hiking boots. Make sure to give it a look before you go.

Read the latest issue of Athleisure Mag.

BINGELY BOOKS

THE BAJA CALIFORNIA COOKBOOK

Ten Speed Press

David Castro Hussong + Jay Porter

Baja California is about an hour away from San Diego and is quickly becoming an up-and-coming destination for tourists that are looking to take their culinary experience to the next level in a region known as Mexico's Napa Valley. Just across the border, people can enjoy Baja wine country, seafood, grilled meats and produce that are fueled by the salt spray of the Pacific Ocean.

The Baja California cookbook follows Fauna star chef David Castro Hussong as he explores Baja cuisine. This book includes 60 recipes that include street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa.

Each chapter features stunning photographs of the region and profiles of leading food purveyors are incorporated, bringing the spirit of Baja into your kitchen.

AMERICAN DIRT

Flatiron Books

Jeanine Cummins

Lydia Quixano Pérez lives in Acapulco, Mexico. She runs a bookstore. She has a son, Luca, the love of her life, and a wonderful husband who is a journalist. And while there are issues in the city because of the drug cartels, her life is comfortable.

She stocks her bookstore with some of her favorite books even though she knows they may not sell. One day, unbeknownst to her, a jefe of the newest drug cartel buys some of these books. When her husband publishes his tell-all book, their life will not be the same.

Noted as the "Grapes of Wrath" for our times, we follow the journey of the flight of this family to the North and what it means when you're running to something.

Already being hailed as "a new American classic," Jeanine Cummins's American Dirt is a rare exploration into the inner hearts of people willing to sacrifice everything for a glimmer of hope.

BLINDSIDE

Little, Brown and Company

James Patterson

The mayor of New York's daughter is missing and in danger. Detective Michael Bennett has a son who's in prison - the two strike a deal. Although their relationship has always been tense, they are now one father helping another.

Michael is on the case and sources lead him to a homicide in the Bronx. The victim has ties to a sophisticated hacking operation -- and also to the mayor's missing daughter, Natalie, a twenty-one-year-old computer prodigy. The serial murder has national security implications. He finds himself in the midst of an NYPD, FBI, and a transnational criminal organization.

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

DEBUNKING THE MOST COMMON SPORTS INJURY RECOVERY MYTHS OUT THERE TODAY

There are a lot of myths out there about sports injuries. Let's debunk the most common sports injury recovery myths that exist today.

Sports injuries can be painful and frustrating; especially if it stops you from playing your chosen sport for any period of time. You're likely to be keen to get back to doing what you love the most but there are some myths that could hinder your recovery.

Taking your injury recovery day by day and listening to the advice of professionals will ensure you're back to fighting fit as soon as you can be. Here are some injury recovery myths you should avoid.

1. Rest is Best

Of course, rest is important. However, some people believe that nothing but rest will result in a complete recovery. That's far from the truth. In fact, physical therapists will often advise their patients to do daily gentle exercises to encourage recovery.

In order to recover properly, the body needs good blood and oxygen circulation. Nothing encourages good circulation like exercise. Resting every day could prolong the recovery process.

2. Ignore Pain

Everyone is familiar with the phrase, 'no pain, no gain'. To a certain degree, athletes need to push past uncomfortable barriers to improve, especially professional athletes. Pain is the body's way of warning you that you could be pushing it too far.

Pain could result in an injury and playing sport with an injury can lead to further, more serious injuries. If you're in pain while playing a sport, it's best to find out why before pushing your body any further.

3. Stretching Will Prevent Injuries

It's important to warm up by stretching before playing sports and this will decrease your chances of getting injured. However, it doesn't make you invincible. Many people believe that if you feel tightening in your muscles, stretching will stop it.

It may give you temporary relief but stretching tightened muscles could also cause an injury. The tightening may be a warning that you're moving in the wrong way or using your muscles improperly.

4. The Stronger You Are, The Less Likely You'll Get Injured

When searching for how to prevent sport injuries, you may come across the myth that you should build your strength up. Although it's healthy to build your muscle strength up, it won't prevent you from getting an injury.

For example, if you're doing your best to build your abs by doing one hundred sit-ups a day, it won't prevent you from getting a back injury. In addition, if you work your muscles too hard in order to build strength, you may increase the likelihood of injury.

Committing to Your Injury Recovery

If you want to make sure your injury recovery goes smoothly and quickly, it's important to take the advice of professionals. Seeking help from a trained physical therapist will ensure you have everything from exercise regimes to nutritional advice.

If you want to be proactive in your recovery, why not search for food groups or meals that could help your body to heal quickly? You'll find everything from muscle-building smoothies to energy-boosting snacks.

Take a look at more of our posts on staying fit and healthy.

Read the latest issue of Athleisure Mag.

WHAT IS EMSCULPT AND HOW DOES IT BENEFIT YOU?

Physical beauty is fleeting. But, don't lie and say that you don't get bothered by people who regularly comment about how badly you need to shape up or lose weight. When this happens over and over again, it does get to you. In the long run, it can also affect your confidence and self-esteem. So, looking good isn't just about the aesthetic value of it. Much also has to do with feeling good about yourself and having that added boost of confidence.

If you've long been struggling to lose weight and shape up, naturally, dieting and going to the gym are the top two most recommended ways to do so. But, when you've already been going to the gym regularly and still feel that extra oomph to shape up, the good news is that there are already many trustworthy non-invasive procedures to put your body back into shape, one of which is Emsculpt.

What is it and what are its benefits? Read through below to find out more.

What’s Emsculpt?

Emsculpt refers to a new device that helps with body contouring. It's the only machine approved by the FDA to burn fat and muscle mass.

If you're not confident enough to undergo surgery to remove your fat and lift your buttocks, then this is for you. Since it’s non-invasive, this means that you don't need to go under the knife for this procedure.

What does Emsculpt do? It contracts the muscles of your body, which is beyond what physical training can do. Hence, in addition to enhanced fat metabolism, the result is that your body is going to look more toned.

What Areas Can Be Treated With Emsculpt?

Now, you may also ask what areas can be treated with Emsculpt? The FDA clears it for the buttocks and the abdomen. But, as mentioned above, Emsculpt also tones your muscles and increases the metabolism of fat. Hence, other body parts can benefit from this, too.

These body parts include the following:

●      Thighs

●      Abdomen

●      Buttocks

●      Triceps

What Are The Benefits Of Emsculpt?

1.         No Surgery Needed To See Results

Finally, because of Emsculpt, there’s now a non-invasive and permanent way for you to lose all those unwanted fats! If you're not comfortable with a surgical procedure for losing fat and shaping your body, then you should definitely consider this procedure. Now, you finally don't have to worry about having an incision.

How is this possible? During each procedure, two paddles are attached to your body. These paddles emit electromagnetic energy that forces your muscles to contract. With this, all the stubborn fat in your body is eliminated.

2.         Immediate Results Are Visible

Right after every treatment, it's possible that you're going to see immediate results. For ideal results, however, you'll need to complete at least the four sessions. It's a treatment that you're guaranteed results, so your money doesn't go to waste.

3.         Quick And Efficient

If you're a busy individual, then this suits your schedule, too. Unlike other treatments, you don't have to stay in your doctor's clinic the entire day. Each session is only at thirty minutes, so it's quick and efficient.

Because it's that quick, you can even squeeze it during your lunch or work break, especially if the clinic is just nearby.

4.         No Down Time

With Emsculpt, you'll also feel no downtime. By this, it means that right after every session, you wouldn't even have to go home and rest. You can go about the tasks that you have to accomplish for the day.

There are also no side effects to the procedure, save only for a little soreness, as you would after an intense gym workout.

Hence, you don't have to worry that the treatment will affect the ordinary course of your everyday life.

How Many Treatments Are Needed To Achieve Desired Results?

Each Emsculpt session runs for around thirty minutes, generally at least twice a week. For a patient to achieve desired results, an average of four sessions is needed per area.

If you wish to maintain the results, however, you can come back for one treatment once every three to six months, coupled with a healthy lifestyle.

Conclusion

With these benefits, you can see that Emsculpt is there to help you out, and many others that have been struggling with their body image. It's more than just a vanity thing. It's about having that new and better version of you that you're confident about.

If you've long been skeptical about it, these benefits should provide you that ab filled midsection that you've long been dreaming of.

Read the latest issue of Athleisure Mag.

BINGELY STREAMING

LOVE IS BLIND

Netflix Originals

We loved The Circle, Netflix Originals stripped down the elements of living in an age of social media. Viewers enjoyed watching members in an apartment getting to know one another only through what they chose to share socially.

In Love is Blind, Netflix introduces a house of men and women that are separated by gender. Each group is able to go on multiple dates in pods; however, they don't get to meet one another in person until after they propose The show continues to allow them to have a getaway where they can spend time with one another in person as well as others who also got engaged. We follow their journey through them getting married as well as the reunion show. If you have yet to watch this series which took place over 3 weeks with hosts Nick and Vanessa Lachey. You walk away with understanding the power of communication as well as a supreme social experiment in seeing if love is blind.

LITTLE FIRES EVERYWHERE

HULU ORIGINALS

Little Fires Everywhere stars Reese Witherspoon and Kerry Washington who also serve as Executive Producers of this series. This miniseries drama is based on the 2017 best selling novel of the same name by Celeste Ng. Set in Shaker Heights, Ohio in the late 1990s, we find both of these stars as two mothers from very different socioeconomic and racial backgrounds. We find that the Richardson family is perceived as a picture-perfect household whose fates suddenly become merged due to an enigmatic mother and daughter who will forever change their lives.

The series explores what it means to have the weight of secrets that are kept within and outside of families as well as what it means to have an identity and the art of creating it. It also examines what motherhood means and the ferocious nature of what it means. It also looks at what happens when you believe that following the rules will ensure that you are keeping yourself away from danger.

THE DATING GAME KILLER

Wondery

Spotify

We're always looking for our next True Crime show to binge and for the past few weeks, we have been enjoying this 6 episode series by the team at Wondery, The Dating Game Killer.

This series approaches one of the most dangerous serial criminals that killed on the East and the West coasts while keeping a few gifts for himself, presenting himself as a photographer and even taking time to be on The Dating Game in front of a national audience!

The hosts of the show have a conversational style in presenting all the crimes, arrests and victims that were involved. They also go into depth on what motivated him and how much of a collective effort had to take place to find him as well as to ensure that he stayed in jail to pay for his crime

Read the March Issue of Athleisure Mag and see Bingely Streaming in mag.

9PLAYLIST | #CLUBQUARANTINE ON INSTAGRAM LIVE DJ D-NICE

Read the Mar Issue of Athleisure Mag and see 9PLAYLIST | DJ D-Nice of #ClubQuarantine on Instagram Live in mag.

4 TIPS TO TURN YOUR LOVE OF FITNESS INTO A THRIVING BUSINESS LIKE FABLETICS

You’ve seen the Fabletics commercials… Where the women are sporting activewear that’s actually fashionable and can be worn to exercise or to run daily errands… If you pay attention to the commercials, you’ll notice that the women in those commercials are of different sizes, strengths, and doing different activities. The women in the commercials are either exercising, running errands with their kids, or proving that their body shape and size has nothing to do with their strength… Strength and empowerment at any age, shape, or size is the image the brand is projecting.

It’s just amazing how much the world has evolved. There was a point in time where a woman’s weight and age were something that you just don’t talk about or ask about but today’s woman is confident about her age, weight, and size… Where did this empowerment come from? Well, it’s hard to just pinpoint one person as the face of self-love but it’s pretty safe to say that every woman who’s had any insecurity about their weight or size and overcame it, is due to seeing someone else have the strength to love themselves despite what others think.

When women started to love their bodies, self-love became a market to profit from. That might sound like it’s coming from a “money-hungry” standpoint but it’s not… it’s really coming from a place of self-love. With women feeling this empowerment, why not strengthen their self-love and empowerment with clothing that is not only fashionable and accentuates their shape but also is great activewear to exercise in to lead a healthier lifestyle?

In the past, gym clothes used to be big bulky sweatpants that were difficult to move around in and simply didn’t make women feel pretty. Today, women’s activewear can go from the gym to brunch! The great news about the Fabletics brand and mission is that you too can start a women’s activewear line that is successful like Fabletics.

In your mind, you’re probably thinking that you don’t have any business experience to do something like that… Well, according to Forbes, neither did Kate Hudson with Fabletics but she and her team managed to turn their athleisure brand into a $250 million company in three and a half years.

Keep in mind that your brand’s story won’t be like Fabletic’s story, nor should you want it to be… Your brand should have its own story and mission but there are a few takeaways from Fabletic’s story that you can incorporate into your passion for fitness. If you’re someone who loves every aspect of fitness and want to transform it into an athleisure brand, here are a few key tips to follow to make your business thrive.

1. Planning

Identify the Customers’ Needs

If you’re going to launch an athleisure brand, you need to find out what people look for in athleisurewear. Are they looking for a particular type of material that’s comfortable on the skin? Are they want ting more storage in their clothes? Or are they wanting more style?

Stand Out in the Competition

There are, of course, lots of athleisure brands out there, including Fabletics, but the goal isn’t to be like them… the goal is to be better than them. Maybe you have an idea but another brand is already doing that… That’s okay, you can either hone in on that idea and do it better or simply find a different way to stand out. Ideally, you want to offer customers something that’s they’re not receiving in other brands.

Determine Your Brand Identity

What’s the overall vibe and feel you want people to have when they see or wear your clothes? With Fabletics, they want their customers to feel strong and empowered when they wear their athleisurewear. Maybe with your brand, you want customers to feel sexy… whatever it is you want customers to feel, it’s going to be exhibited through the design and style of your clothes and through you’re brand’s identity, so choose it well, because your brand’s identity is what it’s going to be known for.

Look Into Funding Options

How are you going to fund your business? Are you going to ask family for help? Set up a Go Fund Me account? Or look into SBA loans? This is an area where Kate Hudson didn’t have any obstacles to overcome but that that doesn’t mean you have to either. There are plenty of startup loans as well as investors who are looking for small businesses to invest in to not only make them more money but to also turn your dream into a reality.

2. Design and Development

Design and development spans from the creation of your website to the design of your athleisurewear apparel. So you’ll definitely want to build your online store with a fitness theme that’s reflective of your brand’s identity. In identifying your brand’s identity, it’s going to automatically lead you to identify your target audience. Without having a target audience, you won’t know the types of clothing and collections to sell.

One of the biggest factors that separate an athleisurewear line from a regular clothing line is the materials and fabrics. Because athleisurewear is both for casual wear and for exercise, the materials and fabrics used are going to be stretchy, breathable, and sweat resistant. The materials used are also ways to add interest in the products too.

3. Marketing and Brand Awareness

You’ve determined your brand’s identity so now it’s time to tell the world your brand’s story. When people can relate to a brand’s story, they’re more likely to buy your products. Whether you’ve had your own struggle with self-love or if you’re currently on your journey of body reformation, people want to know your story. Through outlets like social media and networking events, your brand has the opportunity to reach the masses with if your brand awareness and marketing is done right.

4. Implement Customer Service

Last and certainly not least, you have to pay homage to your customers because, without them, your brand would just be an empty plan. When on social media, ask their opinions and actively interact with them. If a customer has a complaint or issue with your products, don’t try to silence them or ignore them, address the issues head-on so they’ll know that their complaints and opinions matter. Be sure to address them in a timely manner too.

And remember to have fun with your customers too. They like to know that it’s not “all business” with brands too. Consider humanizing your brand with a fun back and forth banter in the comments and live videos.

Read the latest issue of Athleisure Mag.