PICKING A NEW WORKOUT PLATFORM IS HARDER THAN IT LOOKS

The number of places you can stream a workout has grown fast enough to feel overwhelming. That's genuinely good news for home exercisers, but it creates a specific problem: when a platform you've been using starts to slip — content goes stale, the app gets buggy, pricing shifts — you're suddenly in the market for a replacement without much of a framework for evaluating what you're looking at. Pick the wrong one and you lose money on a subscription you won't use, and you lose training momentum while you're sorting it out.

Evaluating Platforms Is a Skill That Travels

The Lustmatch editorial team covers the online-content platform landscape closely enough to notice a consistent pattern: users don't stay loyal to a service once it stops working for them. They leave quietly, and they start looking. That behavior shows up across digital categories. When a service stops meeting expectations, part of the audience starts weighing a different Vidizzy alternative that better matches what they were originally after. The logic is identical in fitness streaming. Streaming technology has removed geography as a barrier to professional-quality instruction, which means the pool of options is wide — but wide options also mean that inertia is the only thing keeping most people on a platform that no longer serves them. The tradeoff between free, ad-supported access and paid, curated content is real, and different people land in different places on it. What matters is knowing which side of that tradeoff you actually prefer, so you can evaluate substitutes on honest terms rather than just picking whatever appears first.

Library Depth and Specialization Come First

Not all fitness platforms are built the same way, and that's not a marketing distinction — it's a structural one. Many platforms are organized around specific disciplines: yoga, Pilates, HIIT, strength training, mobility work. A platform built around one or two of those will almost always have better depth, more varied progressions, and stronger instructor selection within that lane than a generalist library trying to cover everything adequately. If your training is centered on one discipline, a specialist platform is likely the better fit even if it looks narrower on paper.

Instructor quality deserves its own consideration here. Credentials, teaching style, and verbal cueing vary widely across platforms, and those differences have direct consequences. Poor cueing affects movement safety. A teaching style that doesn't match how you learn will erode your motivation before any content gap does. Before committing to a platform, spend enough time in a few classes to assess whether the instruction actually works for you, not just whether the video looks good.

What Gets Between You and the Workout

Content quality is only part of the equation. Delivery matters just as much, because a technically strong session becomes useless the moment it's interrupted. Buffering, resolution drops, and app crashes don't just frustrate — they break your pacing and can throw off interval timing or flow-based sequences in ways that undercut the session entirely. A platform with a deep library and unreliable performance is a poor trade.

Device compatibility is another concrete differentiator. Platforms vary significantly in how well they support different screens — smartphone, tablet, laptop, smart TV — and the gap between nominal support and actual usability can be wide. If you train in more than one location or switch between devices, test each of your usual setups during a trial rather than assuming the experience will be consistent.

Offline access is worth treating as a baseline requirement rather than a bonus feature. The ability to download sessions in advance makes training practical during travel or in places with unreliable connections. If a platform doesn't offer it, that's a genuine constraint, not a minor omission.

Trials, Tracking, and Honest Reviews

Free trial periods are standard in fitness streaming, and the instinct is usually to browse during them. A more useful approach is to treat a trial as a structured test with criteria you've set in advance. Decide before you start what you need the platform to do: specific content types, certain instructors, offline access, a particular device. Then check those against what you actually find, rather than being swayed by content you didn't plan to use.

Progress-tracking dashboards and workout logs are worth assessing during a trial too. They're not just convenience features — how a platform handles tracking signals something about its design philosophy. A well-built log helps you spot consistency gaps and training imbalances before they become setbacks. A platform that treats tracking as an afterthought likely treats other user-experience details the same way.

Before the trial even starts, check independent community forums and user reviews. Official feature pages describe what a platform intends to offer. Forums describe what it actually delivers — including content gaps, navigation problems, and app instability that marketing materials won't mention. That gap between intent and delivery is exactly what you're trying to measure.

The right platform for your training is the one that gets out of the way and lets you work. Not the one with the most features. Define your non-negotiables before you start any trial, and the trial becomes a pass/fail test instead of an open-ended browse. That clarity is what makes switching worthwhile rather than just disruptive.

ASSESSING WHETHER A MEDICAL PROVIDER WAS NEGLIGENT DURING CARE

A serious complication can leave patients and families questioning whether treatment met accepted medical standards. An unfavorable result alone does not establish negligence. A viable claim generally requires proof of professional duty, substandard conduct, and injury caused by that conduct. Clinical notes, testing results, witness accounts, and expert review may clarify what occurred. Careful evaluation helps separate an unavoidable complication from harm linked to a preventable clinical error.

The First Question Is Duty

Every patient relationship begins with a professional obligation. Doctors, nurses, hospitals, pharmacists, technicians, and other providers must deliver care consistent with accepted practice. Patients seeking help from a Scranton medical malpractice lawyer may need a detailed review of treatment decisions, communication, and resulting harm. That review considers whether the provider recognized known risks, responded to warning signs, and followed reasonable procedures under comparable circumstances.

Compare Care With Professional Standards

Negligence is measured against professional conduct, not personal expectations. The central question asks what a reasonably qualified provider would have done under similar conditions. Clinical guidelines, facility policies, published research, and expert testimony may inform that comparison. A different decision does not automatically indicate fault, since several treatment choices may meet accepted standards for the same diagnosis.

Examine the Treatment Timeline

Chronology often exposes missed opportunities. A review should record symptoms, appointments, test orders, results, referrals, prescriptions, procedures, and follow-up calls. Delayed action may matter if warning signs were documented, but no further assessment occurred. A dated sequence can show whether deterioration began before treatment, followed an intervention, or resulted from an extended gap in care.

Look for Common Warning Signs

It’s critical to take note of the following to understand if negligence during care occurred:

Diagnostic Failures

Missed or delayed diagnoses can allow disease to progress without appropriate treatment. Concerning facts may include persistent symptoms, abnormal laboratory findings, imaging changes, repeated patient complaints, or failure to arrange a referral. The central issue is whether a competent provider would have investigated those findings sooner and whether earlier intervention probably would have changed the outcome.

Procedure-Related Errors

Surgical errors may involve wrong-site surgery, retained materials, avoidable organ damage, inadequate monitoring, or poor infection control. Medication mistakes can include incorrect amounts, dangerous combinations, overlooked allergies, or incomplete discharge instructions. Complications can still occur even with proper treatment, so each event should be compared with the precautions and responses expected from a qualified clinical team.

Review the Medical Records

A complete file may reveal details omitted from a discharge summary. Relevant materials include physician notes, nursing entries, laboratory reports, imaging, medication administration logs, consent forms, operative reports, and referral correspondence. Patients or authorized representatives should request copies promptly. Missing pages, conflicting timestamps, altered entries, or unexplained changes may warrant closer examination.

Consider Independent Medical Opinions

A second opinion can help determine whether the disputed care was reasonable. The reviewing physician should have no connection to the provider involved in treatment. An independent assessment may identify an overlooked diagnosis, unnecessary procedure, delayed referral, or missed treatment opportunity. Expert analysis can also distinguish a troubling event from evidence that supports a legal claim.

Document the Resulting Harm

Potential losses may include additional treatment, rehabilitation, prescription costs, lost earnings, disability, persistent pain, emotional distress, or reduced daily functioning. Supporting materials should show how the injury affected work, mobility, self-care, family duties, and ordinary activities. Bills, employment records, therapy notes, medication lists, and personal accounts can provide useful evidence.

Check Filing Deadlines

Medical negligence claims often involve strict filing periods. The applicable deadline may depend on the injury date, discovery date, provider status, minority, or other circumstances. Pennsylvania law includes timing rules that can affect a patient’s rights. Early review matters because delay may complicate record collection, witness interviews, expert analysis, and preservation of important evidence.

Identify Other Responsible Parties

Liability may involve more than one clinician. A hospital, outpatient facility, pharmacy, laboratory, nursing home, staffing company, or device manufacturer could share responsibility, depending on the facts. Each organization may maintain separate files and assert different defenses. The review should track every handoff, instruction, medication, test result, and decision connected with the patient’s treatment.

Avoid Making Premature Statements

Hospitals, insurers, and claims representatives may seek statements soon after an injury. Patients should preserve documents and avoid signing broad releases or accepting payments before obtaining qualified advice. Early accounts can overlook medication names, symptom changes, or important conversations. A careful record of events helps keep later discussions accurate and consistent.

Conclusion

Evaluating medical negligence requires a fact-based review, rather than a reaction to an unexpected result. Strong claims usually involve a professional duty, a departure from an accepted standard of care, a credible causal link, and documented losses. Patients and families can begin by preserving files, creating a dated treatment history, obtaining an independent opinion, and checking applicable deadlines. A qualified legal assessment can then determine whether the evidence supports further action.

ATHLEISURE MAG AUG ISSUE #128 | PAUL GEORGE

In this month’s issue, our front and back cover story is with 9X NBA All-Star, 6X Member of the All-NBA Team and 4X member of the NBA All Defensive Team - Paul George. This season, he joins the Boston Celtics. We sat down with him to talk about his love for the game, how he stays in shape, and how he overcomes injuries through rehab and recovery.

We kicked off the US Open 2026 season which runs from Aug 23rd - Sep 6th. We give you a bit of sights and sounds on a number of amazing global tennis talents that we will see throughout the next few weeks.

We caught up with Nicholas Pinnock who plays Kingsley Marshall in STARZ’s Fightland! We talk with him about how he connects to his creators, his creative process, and why he wanted to be in this powerful show!

We attended the 2nd to the last LIV Golf tournament here in NY where we saw our cover from earlier this year, Dustin Johnson of 4Aces, as well as a host of other top golfers from Jon Rahm, Bubba Watson and so much more!

Our Staycation in August took place at the Hotel Seville NoMad which allowed us to be in the heart of the city while feeling European vibes throughout our stay. We share more about this hotel that just completed rennovations on this Unbound Collection Hyatt property.

Rockstar Energy Open held its 3rd Annual skateboarding festival with top skateboarders around the world competing! In addition, this year they had a number of bands that performed to keep the good vibes going!

We sat down with Lakey Peterson as she is in the middle of her WSL Tournament season to find out about the love of this sport, how she trains, recovers, and hydrates! We also talk about how she gives back by supporting and cleaning our oceans.

We made our way to Nike HQ in NYC to try out the brand’s latest sneaker, Hybrid RN. In addition we trained alongside Elite Nike and Hyrox athlete, Dylan Scott. He also sat with us to talk about this sport and how he got into it.

We took sometime to talk with Trish Dalton, filmmaker of Reggae Girlz which is a film about the Women’s Jamaican Football Team. We follow their journey from playing for their country to making their way to the FIFA World Cup. We also interviewed Cedella Marley who talked about her involvement with the women’s team, why she wanted to support them with her energy as well as financially via the Bob Marley Foundation, and more. We also talked with Den-Den Blackwood that plays for this team.

We connected with one of our favorite brands, Oleada whose Co-Founder and Creative Director, Tiffany Zhou talked with us about the line, her engineering process in making, it and what we can expect from the brand.

We sat down with Netflix’s One Piece actor, Inaki Godoy. In addition to being in this successful show, he has a passion for hot sauce. We talked with him on his recent partnership and role as C.H.I.P.

This month's Athleisure List comes from NY's Yunara Life, which is a wellness destination that ensures that we keep our bodies health at the forefront of our minds. We also made our way to TAP in NoMad where we enjoyed gluten-free Brazilian bites that are flavor forward and good for your body!

It is an honor that our enhanced 9PLAYLIST comes from Iconic So-Cal band, Red Hot Chili Peppers as they share 9PLAYLIST with us. Enneapus adds his 9PLAYLIST STORI3S vibes as he jams along on heavy repeat. Indeed it has fave gems for sure. This month’s THE 9LIST ROUTIN3S is from our NBA cover star, Paul George, Celebrity Event Planner maven Mindy Weiss, and WSL #8 ranked surfer Lakey Peterson.

Read the AUG ISSUE #128 of Athleisure Mag.

BEST FLORAL AND LUXURY OCCASION DRESS BRANDS IN 2026

Finding a dress for a milestone moment (a birthday, a graduation, an engagement party, a red-carpet event) usually means choosing between two frustrating extremes. Designer occasion wear can cost hundreds of dollars for a single wear, while budget options often sacrifice fit, fabric quality, or size range. For curvier women, the search can feel even more limited, since many collections are still designed around a narrow set of proportions and simply graded up rather than built for curves from the start.

The market for well-made, size-inclusive occasion dresses has grown considerably, though. Below, we outline what separates a well-made floral or occasion dress from a disappointing one, then compare six brands worth knowing in 2026.

What to Look for in a Floral or Occasion Dress

Not all floral dresses are created equal, even when they look similar in a product photo. A few factors matter most:

●       Fabric weight and drape: Lightweight, low-quality material tends to cling or wrinkle, while fabric with some structure holds its shape through a full night out.

●       Print placement: On a well-constructed dress, floral patterns are placed intentionally rather than printed on a bolt of fabric and cut without regard for fit – matched at seams, positioned to flatter the waist or bust.

●       Construction quality: Details like boning, lining, and finished seams affect comfort and longevity far more than the print itself.

●       True size range: A dress cut for a size 6 and simply scaled up to a size 18 rarely fits the same way. Genuine size inclusivity means patterns are adjusted for different proportions, not just resized.

How Brands Approach Size Inclusivity Differently

Size inclusivity in the dress market ranges widely in practice. Some retailers add a handful of extended sizes to an existing pattern late in the design process. Others build separate curve-specific patterns from the outset, accounting for how proportions (not just measurements) shift across a size range. This distinction is worth asking about directly, since it affects fit more than the size range printed on a label.

Our Top Picks for Floral and Occasion Dresses

#1. Ellaé Lisqué

Ellaé Lisqué designs and manufactures every piece in-house rather than relabeling wholesale stock, which gives the brand direct control over fit, fabric, and construction from concept to finished garment.

Key Features:

●       In-house design and manufacturing, with founder Maxie James's own production facility in Turkey overseeing quality and timelines

●       Patterns designed specifically for curvier proportions rather than resized from straight-size templates

●       Focus on milestone-event styles: birthdays, graduations, engagement parties, and red-carpet-style occasions

●       Founder-led brand with direct involvement in design and customer service

Best For:

Women seeking an occasion dress that looks and feels more expensive than its price point, particularly those who've struggled to find curve-specific fit elsewhere.

Standout Quality:

Because Ella Elisque owns its own manufacturing rather than outsourcing to third-party factories, the brand can adjust fit and quality standards directly rather than depending on a wholesaler's existing patterns — a structural advantage most direct-to-consumer dress brands don't have.

#2. Lulus

Lulus has built a large catalog of occasion and going-out dresses, including a substantial floral selection, aimed at budget-conscious shoppers who want a trend-forward look.

Key Features:

●       Extensive catalog updated frequently with new prints

●       Extended sizing on a portion of styles

●       Frequent sales and promotions

●       Fast shipping and established returns

Best For:

Shoppers who want variety and lower price points and are comfortable with some fit inconsistency across styles

#3. Eloquii

Eloquii has built its reputation around plus-size fashion, with a design team that works within extended size ranges from the outset rather than adapting a straight-size line.

Key Features:

●       Sizes typically ranging from 14 to 28

●       Fashion-forward, statement-driven designs

●       Regular limited collaborations

●       Strong community following among plus-size shoppers

Best For:

Shoppers in the plus-size range who want bold, trend-driven design over classic silhouettes

#4. Reformation

Reformation is known for sustainability-focused production and a romantic, floral-heavy aesthetic that has made it a go-to for warm-weather occasion wear.

Key Features:

●       Emphasis on sustainable, traceable fabric sourcing

●       Signature soft, feminine floral prints

●       Extended sizing on select styles

●       Higher average price point than most direct-to-consumer competitors

Best For:

Shoppers prioritizing sustainable production credentials who are willing to pay a premium for it

#5. ASOS Curve

ASOS Curve is the plus-size arm of ASOS's broader occasion-wear catalog, offering one of the widest ranges of style and price points in the category.

Key Features:

●       Sizing up to roughly a UK 30

●       Wide range of price tiers, from budget to premium in-house labels

●       Large seasonal selection of floral and printed dresses

●       Easy comparison shopping across many sub-brands in one checkout

Best For:

Shoppers who want to browse many styles and price points from curve-specific labels in one place

Choosing the Right Dress for Your Moment

The right floral or occasion dress comes down to matching fabric quality, print placement, and true-to-curve construction with the event you're dressing for. Brands that design directly for a range of body types, rather than scaling a single pattern up or down, tend to deliver a more consistent fit. Prioritizing construction quality and genuine size inclusivity over price alone is what separates a dress that photographs well from one that actually feels good to wear all night.

IMMERSIVE CULINARY | CHEF ANTONIA LOFASO

We always enjoy catching up with our favorite chefs and this month’s cover star is Chef Antonia Lofasa who we first saw on S4 of Bravo’s Top Chef: Chicago and again on S8 of Top Chef: All-Stars. Since then, we have seen her on a number of competitions, culinary shows, at Food Network’s NYC Wine & Food Festival and more! This month, her show Kitchen Undercover launched on Food Network and has new episodes that drop on Tues. at 9pm! We caught up with her in Las Vegas for a remote photoshoot to talk about her passion for cooking, how she came to the industry, her 3 restaurants, her newly premiered show that she hosts, her love of golf, and upcoming shows!

ATHLEISURE MAG: What was the first dish that made you fall in love with food?

CHEF ANTONIA LOFASO: Oh God, that’s a hard question! You know, there were like different levels to it, if that makes sense. I have friends who, you know, said to me, when they found out that I was cooking, they were like well that makes all the sense in the world you know? It’s like you know those IG posts that are like, “you may not know that I won the lottery, but there will be signs?”

AM: Right.

CHEF AL: I was someone who you know came from a family who we always sat down at the table and we always had dinner together, we always had breakfast together, lunch was always kind of dictated by school or wherever we were. When I started going to friends’ houses, and a lot of times, their parents worked at night, or they came from a single-family home, and either their mom or dad wasn’t home because they were working. One of the very first, best friends that I had, she goes, “come over to my house for dinner.” So when I did, she reheated Hungry Man dinners in her oven, and then we ate, and I was like – ok, it is what it is. A lot of people and children live that way.

It was confusing to me because I came from a family where my mom made dinner every night. We sat together and we ate. I started taking that role with my friends. I would have their parents take us to the supermarket and buy things. One of the dishes that I would make all the time was a roasted chicken. It was the first thing that my grandmother showed me how to do. It was a staple and to this day, for the record, I make one of the greatest whole roasted chickens like on the planet!

AM: Oh wow!

CHEF AL: Anyone who’s ever been to my house and everyone who asks me what they want me to make – they will say your roasted chicken and I know it! Then the really wild part is when I went to the French Culinary Institute, we learned how to make a roasted chicken! I was like dude, I got this and it was really funny because one of my chef instructors said to me, “like oh my god you already know how to do this!” Then they gave me an entire dissertation about how in classic French cooking, it’s as if you’re not allowed to leave this level of cooking until you’ve mastered the whole roast chicken. Like Poulet Rôti Grand-Mère (Roast Chicken Grandmother-Style) is like one of the most classic French chicken dishes that you learn how to make. I had no idea that like from a classic French trained, you know, teacher, educator, student, it’s always the roast chicken. So that is, I think, my earliest memory of being like, oh, my God, this is what I want to do because every time I would go to a friend’s house, I was like, we’re making roast chicken. We’re making roast chicken and I would dance with the chicken and hold it up!

AM: Oh my God - love a good roast chicken and not everyone makes a good one.

How do you define your style of cooking?

CHEF AL: You know, I grew up in an American Italian family. I’m basically American Italian and Jewish. We ate mostly American Italian. I grew up in Long Island, New York, in a very, small community where, again, it was mostly American Italians. And so I didn’t really know much about, diversity of food until I moved to Los Angeles.

AM: Right.

CHEF AL: Then I had Mexican food for the first time! I mean, sure, you had Chinese restaurants in Long Island.

AM: Right.

CHEF AL: I was just someone who, you know, was very inquisitive about food. And through that, you know, of course everything just started building. Like, my restaurant Scopa is American Italian.

So I found myself being like, oh my God of course my go-to is Italian food because that’s the most comforting.

AM: Right.

CHEF AL: As I grew up, I went to a big public school in Los Angeles so the majority of people that I went to school with were all from Mexico or Mexican descent and we just ate a ton of Mexican food. I found myself cooking it and learning more about it. DAMA is a mixture of Mexican. I spent a good amount of time in Spain. My business partner, one of them was from Colombia.

My daughter is Jamaican. So my ex-in-law, you know, obviously I spent 10 years with them throughout Jamaica. So I learned about Caribbean food, not from books, but learning Caribbean food from Caribbean women and grandmothers! I remember the first time it was like a Christmas. Someone didn’t want to make the rice and peas and they’re like, “well Antonia can make it and I remember being like, I was no longer the white girl!”

AM: Exactly, having family that is Jamaican, Haitian, Dominican etc that is a high honor they gave you! Because those had to be right and they will tell you!

CHEF AL: I mean, I learned how to

make stewed peas, I learned how to

make curry, I know how to make jerk!

AM: Facts!

CHEF AL: So I think that my love of food came from really immersing myself just in different cultures in a very real way.

AM: Right.

CHEF AL: And so when people ask about my cooking style, I think they just automatically assume because of my name –

AM: Exactly.

CHEF AL: All I do is Italian food. And yes, I have an Italian restaurant, but if you look at Black Market, everything that I do there is a mixture of everything. The throughline is, you know, I grew up in Wolfgang Puck’s kitchen. So for me, it’s execution and organization and discipline that runs the show. My ability to have my own voice and my own true temperament with food come through with ingredients that I have a true understanding, love, and respect for you know?

I really don’t play with things that I don’t understand. I think I always end up like, you know, for lack of a better words, like fucking them up. I remember I did S8 of Top Chef: All-Stars and I got paired with Morimoto. Basically, the challenge was to create a last meal and this was something his mother made for him. Instead of just taking the ingredients that I know how to use, like I know how to use miso. I know how to use sushi rice because we used to use use it at Spago with Wolfgang. I know how to tempura things. Instead of using the items that he gave me and just create something of my own, I try to recreate an actual memory from his childhood, which no one can do no matter what culture it is.

AM: Yeah.

CHEF AL: I just really screwed up and so I’ve always kind of taken that lesson to heart which is when I understand an ingredient I can use them in my format instead of taking the ingredients and trying to make something that’s very traditional or very specific, unless I’ve spent a lot of time with people from that culture and I can really immerse myself in it like don’t even try because the heart part of things don’t transfer when you don’t have like a true understanding of what someone has experienced or cooked in that culture. Like you just can’t, you can’t recreate it.

AM: No. And I agree with that. When I first became aware of you as a chef was S4 Top Chef: Chicago. I mean, I’ve been watching Top Chef since the beginning.

CHEF AL: Amazing.

AM: So seeing you in that season and again in S8 for All-Stars. Every time I see you in these competition shows, you can see that you’re locked in and you know exactly how you are going to attack the designated task. What draws you to doing reality competition shows?

CHEF AL: You know, it’s funny because, you know, I started reality competition in 2007, right? This was back in the day when I was still working as a line cook at Spago. We got hazed if we even spoke about watching reality television to do with cooking.

AM: Oh, wow.

CHEF AL: It was like, we don’t talk about it in this kitchen. Real chefs don’t do those shows - keep your mouth shut.

AM: Wow!

CHEF AL: And so, it was almost like this dirty secret, that I liked watching it. Like, I would find myself with other, dirty people standing in the walkin being like, “oh, my God, did you see what happened last night?” Like, this is wild, right?

AM: Yeah.

CHEF LA: Think about this. The very first reality television competition in cooking was Iron Chef America that started in 2004. I went on Top Chef in 2007. So within the first 900 days of this ever being on television, I am now watching this thing unfold being like, oh my God. Right?

AM: That’s true.

CHEF AL: I really didn’t have like, I want to be on that show or I could be on that show. I was just petrified of the show and in awe of it. Right. And, and then also in this mindset of being like, oh my God, I could never do a show like that because if I, I worked at, well, I worked at Spago. Yeah. And if I wanted to continue down this, this line of like real chef, true chef, I won’t, I don’t do stuff like that.

AM: Yeah.

CHEF AL: Right. Yeah. And then, I ended up, you know, and this was obviously season one. So I ended up leaving and it’s 3 years later and I’m now working for SBE, which is definitely a little bit more. I mean, if you’re in LA or if anyone knows SBE, they have, you know, some of the biggest like nightclub, blah, blah, blah. And so I found myself being a little, obviously less rigid with myself. I was actually working for Eddie Murphy at the time. I was doing his personal chefing. I was like, I was in a Gelson’s and I walked by Rachel Ray on a Triscuit box. I was like, you know what? If Rachael Ray could be on a Triscuit box, I don’t know why I’m thinking so small. I could do something like that.

At the time I worked for SBE and I was promised the shot at opening their supper club, which was still going to be a bar and a lounge and a nightclub, but I would have the opportunity to build out a 9 item menu for their little lounge. I got really excited by the idea of my first ability to build out a small menu. SBE’s marketing team was like, “by the way, Top Chef is interested.” Basically the producers of Top Chef reached out to large restaurant marketing teams. They were always looking for women because there was like five of us.

AM: Especially at that time.

CHEF AL: Not in those years.

AM: Right.

CHEF AL: I basically was like ok, that’s crazy. I’ll interview. But then I also was like, you know, this was also during the beginning era of American Idol. I was like, wait a second. Do I have to wait in those big lines? They were like, no, it’s just gonna be an interview. And I went in and I did the interview just to like be like, ok, like, fuck it. Like, let’s see what happens.

AM: Yeah.

CHEF AL: I remember my dad telling me that I just got this really big opportunity with SBE to write this menu - just keep your head on the ground and to stay focused on it. He wondered about the chances of me really getting on a show like that – was it really worth it? I love my father to death and he’s my biggest fan on the planet but he’s very practical. He’s the parent that was more practical and my mom was like unicorns and rainbows you have to be a famous person and I was like wait, what? My dad’s like, work hard and everything you get will be through hard work. And so that’s really how reality television started for me. It wasn’t like, oh, my God, I can’t wait to do this. It was like, holy shit, should I do this? This seems hard and weird. I told my dad that I went in for the interview. Like, you know, there’s so many people that are, you know, that go out for this. And, you know, the chances of it happening are slim to none. Little did I know, I was checking all the boxes, like Wolfgang Puck, woman, mother.

AM: Yeah.

CHEF AL: I mean, they’re like, oh, great. We’ve got our woman. Check. We’ve got our woman who has a strong cooking background. Check. And she gave birth.

AM: Yeah.

CHEF AL: There’s only 5 of those unicorns in 2007 that have done all those things. Who, by the way, is not 50 years old - I was 27/28. So that’s really how it started. It wasn’t like the longing or the desire really, or that it kind of like landed in my lap. It was the beginning of it. Nobody knew where it was going. There was Iron Chef and then there was Top Chef. That’s all the competitions that there were. You know, it wasn’t the 9,000, you know, and then the rotation of the same chefs that are being rotated through the 7,000 competitions that we have now you know? And so that’s really how it started.

AM: It’s different times! Since then, we’ll see you on Cutthroat Kitchen, Chopped or Guy’s Grocery Games. It was so exciting when you won Tournament of Champions last season. It was like, please let this girl get this award as you have been so close in various culinary competition shows!

CHEF AL: Yeah. I mean, I have been competing for 20 years and I always make it right there. Like I’ve always been second place, third place, you know! So finally, after almost 19/20 years, this is the first time I’ve actually ever won something big.

AM: It was so emotional because we have watched you for so many years! Seeing you just in Top Chef for both of your seasons, you were so close.

CHEF AL: I really appreciate it! If anyone’s followed me, they know that I’ve definitely put in the work.

AM: We felt your emotions on that win for sure!

So now, we have Kitchen Undercover that premiered this month and we watched the first episode. Between listening to friends of ours in the industry and even the social posts, people are loving the format of the show and of course you hosting it! We love this particular format of the show of an existing restaurant that needs to look at what they’re doing to optimize their efforts so that they can stay in business and getting assistance by industry leaders. But in watching the first episode, yours is still bringing something new to this category because you’re actually walking through saying what is wrong based on the juxtaposition of what is standard in the industry. More importantly, you’re saying why!

CHEF AL: I think that from the way that I even saw it edited, you know what I mean? And I did it with them. I was like, they really gave me free reign! Because listen, these shows take a lot of days to shoot.

AM: Yeah.

CHEF AL: Not everyone wants to stay on set for that many days, you know what I mean? And there’s a format there - you go in, you yell, you’re done.

AM: Exactly.

CHEF AL: I literally said, we can’t walk in here and it can’t just be like dirty kitchen, wrong food, change this. Every restaurant is going to absolutely have a different set of issues!

AM: 100%!

CHEF AL: Mind you, the show that just premiered, you know a lot of times the conversation amongst them was there’s got to be more wrong in the kitchen. I’m like, I’m not going to manufacture something!

AM: Right.

CHEF AL: So the show is very true to everything that I saw. You know, listen everybody wants the drama!

AM: Exactly.

CHEF AL: Just so we’re clear, you put anyone in a restaurant cooking, there’s going to be drama!

AM: There’s going to be something!

CHEF AL: Just put the camera in the right direction. There’s not one episode that is a lack of drama, but it has to be real. I’m not going to go in there and then talk to these owners and get real responses from them if I am not looking at the things that are actually really wrong. And in every episode, it was always something different.

AM: We loved it.

CHEF AL: Yeah.

AM: What really hit a cord with us is that you started it off saying that, “the food is really great here.” And from the jump, we were like, ok, well, clearly there’s a dynamic issue. And then in the episode, you’re saying there is a dynamics issue of how things are flowing, because the kitchen should move like an orchestra.

To see this illustrated in this show and to explain the why in detail, not just the theatrics – we were hooked and cannot wait to see the progression of the season.

CHEF AL: Thank you. I hope thousands of other people are as well. Otherwise we don’t get a S2.

AM: We’re sure there’s going to be a S2!

You have spoken to this a bit already, but why did you want to give your time in this way and focus on the industry? You’re giving so much insightful informational. At Athleisure Mag, we’re always in kitchens talking with culinary experts, but for other people to be able to see that and get that information and to truly understand how this works, why are you excited that this is now out there?

CHEF AL: I have collected over, you know, close to 3 decades of being in professional kitchens, opening up 3 restaurants in Los Angeles. You know, I’ve opened up other restaurants that have closed. I’ve had horrible failures in the industry and glamorous, wild success. And the truth is most people don’t know the other part.

AM: Yeah.

CHEF AL: And the other part is why I’ve been so successful later because I know what works and what doesn’t. I know what’s right and what’s wrong and unfortunately a lot of times restaurateurs open restaurants and they haven’t been given the opportunity to work with someone who’s already done it or to be mentored by somebody who says this is what works this is what doesn’t. They just kind of go in blindly and then they have this natural ability as leaders. They have natural abilities as cooks. But sometimes all the other fine print, what really takes people down, doesn’t get addressed. Does that make sense?

AM: Oh, no, 100%.

CHEF AL: Mind you, I didn’t go to college. I have no bachelor’s degree in business. I barely graduated high school. I have done well for myself through trial and error. Now I’m somebody who sits in big business meetings and knows exactly what I’m talking about because of the trial and error and I’ve wanted to do a show like this forever.

There’s no women in this space that talk and have the conversations the way that I do and so many of my peers do. That kind of representation I think is so important to see. I mean I think it’s wonderful for people to see me winning cooking competitions and to articulate what I see in food - congratulations you know. All of that aside, I navigated 3 businesses through fires and COVID in a major market like Los Angeles - one of the most expensive cities in the country and I employ hundreds of people. All of that really matters. And I think the way that I’ve inspired people through just basic cooking and things like this, I think that there’s a level to inspire through the levels of business and my business acumen that I’ve developed over the course of 30 years and not through a formal education. I want that to be at the forefront.

The other part to it and you’ll hear me say it in the shows and you kind of hear me say it to Jurni Rayne, the owner and operator of the soul food diner Gritz N’ Wafflez in the car where I’m like, this means something to me. Chefs are meant to mentor. Now mind you, is there the drama of like bad things that are happening in the kitchen? Yeah, my daughter likes to compare it to Love Island and she always tells me, “people love drama. It draws them in mommy.”

AM: Right!

CHEF AL: But on the other hand, she goes, “you are loving and you’re caring and you are really there to help.” I said this to Nestor Milian when we started, “we are going to change people’s lives.” It may not even be the person that we think it’s going to be when we walk through those doors. We’re going to be able to hold a standard of excellence and of discipline and of all the things that we do in the restaurant industry. We don’t know who that’s going to inspire. It could be a dishwasher who decides they want to do X, Y, and Z and want to cook now. It could be, you know, for an example, a young son who was working with his father, who now wants to go to management school to really take over the family business. There’s so many things that we don’t know what’s going to happen just by us walking in this venue and telling them this needs to be corrected.

Everyone knows when something doesn’t feel right. Everyone knows when something isn’t working, right? And all I do is go in there and I tell the truth. And by me telling the truth, everyone starts to talk and everyone starts to clear the air. And everyone says, oh my God, I was feeling the same exact way and I just kept my mouth shut. You know, I thought that this was supposed to be happening and it wasn’t. Everyone should demand to work in an environment that’s safe, that’s clean, and that’s doing its very best to be the best possible version of hospitality for our guests. You know, owners unfortunately don’t get a day off and when you feel complacent as does your people - unfortunately you don’t get a day off. You get to go cry at home when no one knows.

AM: Ha, I know that’s right!

CHEF AL: You get to go cry in a corner, but nobody knows. You get to be all of the pillar of strength in front of everyone and they never get to see you waver.

AM: Yeah.

CHEF AL: I wanted to be that person who came in to inspire, to be the person who says what the fuck, and do all of the things with humor, humility, and sarcasm. Sometimes there is a little bit of aggression, but all in all if you watch this - it is exactly how I am in every single one of my restaurants. You know this is exactly how I am with every single one of my staff members and it’s one of those things where they all love me for it because they feel like they work in an environment that they feel proud of.

AM: Right.

CHEF AL: When there’s large praise to be had, I want to give it, you know what I mean? When there’s corrections to be had, I want to make the corrections and I want to do them in the most positive loving way, you know, but that also includes a raised voice, you know what I mean? A hand in the air, you know, not like back in the day, like where I grew up, where you’re cursing at people, people and like telling them they’re pieces of shit.

AM: Yeah.

CHEF AL: There’s other ways to do it. And that’s how I do it.

AM: Wow.

CHEF AL: Like, the counterparts to this have gone into their shows differently and been like, this is disgusting. This is blah, blah, blah. And I’m like, I didn’t use those words. And I got the same result.

AM: It’s great to see the dynamic between you and Nestor. Seeing him in the first episode knowing who he is and watching him when the staff didn’t. Then once he has been revealed, he’s like this is how we do this and if you can’t be serious, get out of the kitchen. You knew the gloves were off.

What is your favorite moment from being in this show? And what do you want as the takeaway for the viewers that are watching?

CHEF AL: I want the viewers to see because you hear us talking about it all day long - the viewers need to understand how hard this business is. I think in the temperament of a lot of what I have seen. I think that people who are coming into restaurants right now think that everything should be perfect and everything should be within my budget and blah blah and that is not the case of what happens. The margins in restaurants are 5% - 7%. Imagine all of the work that you do for 5% and then your 5% is split up between six investors. Like what is that?

AM: Yeah.

CHEF AL: A lot of people make money from the restaurant industry when you have 18.

AM: Exactly.

CHEF AL: When you have 18 restaurants, you can make money. But, not when you have 1 that has 30 seats. Those are the restaurants that we’re talking to. They see people in debt and they see how hard it is to manage staff and they see how hard it is to keep your kitchen in a certain way. They see that it’s not meant to embarrass anybody.

AM: Right.

CHEF AL: It really isn’t. It really is meant for people to see like this is a really fucking hard industry that can slip through managers, executive chefs and business people’s hands very quickly.

AM: Yeah.

CHEF AL: You see people struggling trying to get it right.

AM: Here in NYC we have a number of interesting eateries popping up such as those that are just focusing on omakase, bagel experiences or the amount of matcha bars and caffeine bars. What is your advice to people in this area of the industry. We totally agree with you that a lot of the restaurants we love going to, they’re part of large hospitality groups. But for those coming up with their solo locations or a handful of locations – in many cases it has super limited seating and take and go concepts. What are the things that they should be mindful of when they’re looking at their business regardless of what their curated menu offerings are?

CHEF AL: Well you know it’s really interesting? I think a lot of them from what I’ve seen right it’s what we call in the restaurant industry Fast Casual.

AM: Yeah.

CHEF AL: I mean they’ve eliminated their labor.

AM: Yeah.

CHEF AL: So they’re actually coming from a very smart standpoint because they’re eliminating what most of us struggle with, which is like, we can’t have high labor and high food costs. You know what I mean? Like great if we live in a city where labor is, you know, and for the record, like when I say even high labor, I’m like, we have always paid way above minimum wage. Everything is just more expensive because of the way our Worker’s Compensation, our insurance – everything is just high.

So I think that these like PopUp Bagels in NY it’s so smart!

AM: I agree. Places like that, Leon’s Bagels. I just went to NY’s first caffeine shop, Street Blends which has quite a menu of inventive coffees and teas and they they have a few bites you can enjoy. As someone who loves tea, being able to have so many options when friends ask to go out for coffee is nice.

CHEF AL: Just so we’re clear, coffee bars, their margins are phenomenal!

Everyone has been fully programmed by Starbucks that $8 for a cup of coffee is the norm.

I mean there is only a very small percentage of people on the planet who don’t buy it. I mean, I bought a very expensive coffee maker from Williams-Sonoma. I have saved thousands of dollars a year. Thousands of dollars. And so it’s one of those things where it’s a very smart business model. It’s a very smart business model.

Who I’m worried about are literally the people that I’m talking to in the show. It’s the restaurants that are opening that only have 40 seats open for lunch and they are only built for lunch. And then they try to do dinner because they need to make more revenue in order to pay their rent. They just didn’t even realize the business structure to begin with. I went into the industry with 2 men who had opened other restaurants. They knew that they actually base everything off of the rent. That’s where it starts. So if you know, your rent is X, you need to be able to make that in this many days in order to make that in this many days, you know, it’s just math a problem.

AM: Yeah. It’s working backwards.

CHEF AL: Yeah.

AM: In a few weeks, you also have another show that you’re going to be on with Bobby Flay called The Line. Is there anything you can share abou the show as we know it also premieres on Food Network Sep 8th at 9pm ET. The format of this show is another one that seems like it’s such a great concept that hasn’t been out there as well.

CHEF AL: It is a phenomenal concept. Like when he called me to do this and, you know, we worked together on BBQ Brawl. So we really got to spend some time together. Bobby is someone who loves people who are like real industry people. He loves people who are still in it because that man eats, sleeps, and breathes the restaurant industry! As big as he’s gotten, he’s still someone who wants to be in his restaurants. It’s a real thing and so he came up with a concept. I don’t think it’s anything I can’t talk about because they already announced it on Variety and People.

Well, it’s essentially, we are a team (Editor’s Note: the home team consists of Bobby Flay, Antonia Lofaso, Michael Jenkins, and Claudette Zepeda. Visiting teams will include Marcus Samuelsson & Fariyal Abdullahi representing Hav & Mar for the series premiere, Leah Cohen of Pig and Khao will be another week, and Spike Mendelsohn of Good Stuff Eatery will be there to name a few in this competition show). So he basically is our team captain and we take on week after week, brand new restaurant teams. So restaurants come in with their team and we cook their food. Wow. And mind you, it is very difficult because I ran the gamut. One week it’s Middle Eastern, the next week it’s classic seafood - and for the record that’s all production gives us! Obviously because it’s the production, we have to be able to plan our menu and to have the ingredients in house.

They’ll be like, this week you’re going to do Middle Eastern. The next day you’re going to do Costa Rican. The next week you’re going to do brunch. The next week you’re going to do a birthday. So that’s all we know. We don’t know who we’re going against. We don’t know. It’s a very short time frame for prep and then it’s a service. And we have people who come in and they don’t know who’s cooking back there. They eat us afterwards.

AM: Oh, my God!

CHEF AL: Yeah and literally the dishes go out in real time as people order them like it would in a restaurant.

And, you know, there’s smaller tasting portions and they vote right then and there. They have their phones and they get on an app and they say 1 through 5 stars. And it’s all based on stars.

AM: Oh wow, ok can’t wait till that comes out. I always love that he has interesting twists to the way he presents shows and breaking formats that you think you know while sometimes coming out with something completely different. It just draws you in.

CHEF AL: Yeah he does. This is a totally new show that you have never seen before. Like people, of course, as soon as they, you know, as soon as they announced it, they were like, this is like Hell’s Kitchen. I was like, this is not like Hell’s Kitchen.

AM: No, it’s not like Hell’s Kitchen. Yeah, those are very different.

CHEF AL: We are a team and other restaurant

teams come in to take us on.

AM: Wow.

CHEF AL: We don’t know who’s dining out there. We have the same information that they have. And essentially the only real up that we have is the fact that we’re familiar with the kitchen because we’re in that kitchen all day long. The visiting team usually has people who are coming in that have never been on television before and have never really competed before. So their nerves get the best of them or whatever it is. That’s literally the only upside that we have. But we are competing against what they do on a regular basis in their restaurants day after day, night after night.

AM: That is crazy. We have the Food Network NYC Wine Food Festival coming up in October. We interviewed you for a few minutes back in 2024 when you were here. You’re coming back this year. Why do you love participating?

CHEF AL: Well, I love doing New York. New York is my hometown. Even though I’ve been in LA for my whole life, like my whole family is from Long Island and they drive out. And for the record, they don’t even want to go to my events.

AM: Ha – oh no!

CHEF AL: They’re like, can we meet Bobby Flay? Can we meet Alex Guarnaschelli? I was like, sure, by all means, here’s your tickets.

AM: Right.

CHEF AL: So that’s one of the reasons. I love New York. You know, I love the New York food scene. I love being able to cook. You know, this year I’m cooking with Marc Forgione and Michael Symon. Last year I got to cook with Alex Guarnaschelli, but the year before that, I got to cook at Delmonico’s.

AM: Oh yeah!

CHEF AL: Which is iconic and it was myself and Ayesha Nurdjaja who we are very good friends! So we cooked at Delmonico’s in the basement.

AM: Wow!

CHEF AL: So the basement, are you ready for this? The basement held the very first luncheon by a group of women in New York City that was a Ladies Who Lunch event. It was a coalition in New York that it was the very first luncheon that they were allowed to eat in without male attendees or male escorts.

AM: Wait, stop! What? Wow.

CHEF AL: So here you have 2 females coming out to do this entire dinner in\ the same exact room that 80 years ago women who were not allowed to eat alone without a male escort!

AM: Which is crazy!

CHEF AL: Right! First lunch you know, in the same room.

AM: Wow.

CHEF AL: So think about the energy and the soul that was in that room.

AM: That’s pretty amazing and really crazy at the same time!

CHEF AL: New York, Philly, and Boston – you know, those are really the first cities that would be able to have that kind of history to them!

AM: Oh yeah!

CHEF AL: So any chance I get to go to New York and do that I’m just like all in!

AM: How do you navigate between your shows, owning 3 restaurants, doing food festivals, and all of these different things? How do you balance all of that you know because it’s a full schedule.

CHEF AL: It is a lot and I have wonderful teams in my restaurants that I have grown over the course of the last 16 years.

AM: Right.

CHEF AL: They weren’t built all at once. You know, they were built, with 4 year gaps in between them. Opened all of them. I curated the entire line. I started the culture. I have the chefs. I’ve trained them and all of them are so loyal and so dedicated. The other part to it, right, is they’re loyal and dedicated, but also they’re inspired. So many times in restaurants, these young kids these days, they want to jump from restaurant to restaurant because they get bored. They’re like, we’re going to make that chicken parm again. I was like, listen, chicken parm is what keeps us in business. You guys better learn that now. But they get to travel with me.

I have a chef here right now in San Diego who’s doing an event with me here at the Waldorf Astoria. He gets 4 days out here in San Diego to do events. They get to learn. He’s been with me to Mexico, the Dominican Republic, New York, Florida, and they get to go all over. They bring their families with them and they get to do things in larger format and they get to test their skills. So they always constantly feel like they’re growing. So they go back to the restaurant with that same enthusiasm. And again, I do think it has everything to do with the teams.

A lot of this stuff, I got busier later. The foundation of those restaurants were already established. I didn’t grow faster than I could or should. I did it at a pace that kept everything very controlled, if that makes sense.

AM: No, 100%.

CHEF AL: Now, mind you, every single day, I’m like, this is the day the whole thing blows up and I’ll be like, you know, on unemployment. I wake up every morning with that. I built the foundation strong. And so it feels like it’s working.

AM: After doing our cover photoshoot with you, we know you’re a golf girly and that you love golf.

CHEF AL: I love it so much!

AM: How did you come to this sport and why do you love it so much? And that golf course you have at your home, that’s literal chef’s kiss!

CHEF AL: So do you golf?

AM: I do golf. I’ve golfed ever since I was six. Now, I am not great. But my dad who taught himself how to play in college and who played every weekend that I remember growing up was like, look, you need to learn golf. You need to learn tennis.

CHEF AL: It’s my favorite. I am someone who has found exercise and wellness through a lot of necessity. I’m like, if I’m going to continue with this schedule, I need to take care of myself. So I work out. I have a trainer. I do sauna. I do ice. And for the longest period of time, I was always like, that’s my hobby, right?

AM: Yeah.

CHEF AL: And then what I’ve learned is that’s not a hobby. That’s just actually maintenance.

AM: Yeah.

CHEF AL: And I didn’t really have a true hobby. Mine was a little different. My dad actually played golf. My brothers played golf. And I was the girl who wasn’t allowed to golf with them.

AM: Oh, okay.

CHEF AL: Believe me, I like to throw it in my dad’s face too.

AM: Right.

CHEF AL: I play better than all 3 of them now.

AM: Okay, now!

CHEF AL: It was one of those things where he’s like, these are my boys. I’m gonna teach them how to golf.

AM: Exactly.

CHEF AL: He was like you could stay home and have potato chips and hang out with your mom. So I always made this joke about how my dad never taught me how to play.

AM: Right.

CHEF AL: When I met my now boyfriend – the first thing he asked me when we first started dating, he was like, “hey, do you golf?” I was like, no, but I’ve actually always wanted to learn. Now, mind you, first time I ever played golf, I was asked to participate at Pebble Beach Food and Wine.

AM: Oh, no!

CHEF AL: I’m always thrown into things. I’m at a golf tournament right now at the Waldorf Astoria in San Diego. They’re like, you want to play? I was like, I can’t play this weekend.

AM: Right.

CHEF AL: I was always around it at the greatest golf courses all over the country and I didn’t know how to play and, and had never learned. And so he’s like, well, if you want to, I’d love to teach you. And I was just like, well, that doesn’t sound like a good idea.

AM: Right.

CHEF AL: But I went along with it. At the time I was still a drinker and I was like, oh my God, this is so fun. You go out, you get to wear these cute outfits. You’re in the sun. You have like a spritz while you’re outside. Something you get to do with a whole bunch of people that you like. Then I started hitting really well!

AM: That’s what gets you sucked in!

CHEF LA: Dude! One good ball and this is when my boyfriend likes to joke! He goes, “this is when I knew you took it seriously. It’s when you stopped drinking on the golf course and you hired a coach.” I wanted to learn how to do this better. And I learned how to do it better. And I have a putting green. And when I’m home in Las Vegas, we play like 4 times a week.

AM: Wow. I love it.

CHEF AL: The other part too is I walk the course. So he drives and I take my clubs and I take what I need and I kind of just meet him there. And that’s basically it. That’s essentially how the golf bug started and you know it! The golf bug gets you!

AM: Once you get it, it just becomes a thing. We had Dustin Johnson as our cover earlier this year which was so fun and was on our list for awhile. I love anytime I meet other golf girlies because it’s such a good sport and it’s so fun!

CHEF AL: Yes! It’s so funny because I’m that woman who walk into a pro shop and I tell them that they have nothing for women! My boyfriend is like, “Antonia stop it,” and I go, “babe. I’d like for you to understand when I walk out here. How many other women do you see?” He’s like not many. I asked him to imagine that he plays a sport 4 times a week that he is surrounded by women 98% of the time and that it is something that only women played. How would you feel about it? He said, “I’ve never thought about that.” I was like, of course you haven’t. And I don’t expect you to. However, this is the reality. The reality is if I walk into a pro shop and I’m like, hey, “I’d love to buy a cute shirt too because I’m now here, my section looks like a sale rack.” Do you know what I mean? And your section takes over the entirety of the place you know.

IG @chefantonia

PHOTOGRAPHY COURTESY | FRONT/BACK COVER, PG 19 - 36 + 9CH3FS ROUTIN3S PG 44 Paul Farkas | PG 16 - 17, 40 - 43 Food Network/Kitchen Undercover | PG 39 Bethany Paige Photography |

Read the JUL ISSUE #127 of Athleisure Mag and see IMMERSIVE CULINARY | Chef Antonia Lofaso in mag.

FANATICS FEST 2026

We enjoyed going to Fanatics Fest 2026 at the Javits Center, NYC. It had four heavy days of card show, Fanatics Games, panels, autographs, breaks. experiences, and more. The show was even better this year than last, and really brought out the best athletes, teams, entertainers, and brands for loyal fans eager to see their favorites. Definitely hometown NY Knicks had a big vibe coming off of their historic win; demonstration of teamwork and hustle; and Espy win.

The Fanatics Games are so innovative, definitely something we look forward to. This year Justin Bieber took the overall win. it was so much fun hanging with Big Papi on “ice.” (Athleisure Mag Cover, Issue #125). He was teeing off against Yankee great HOF CC Sabathia, an exciting pairing. Fortunately, someone shouted to keep the puck on the ground, and Ortiz nailed one smoothly in. NJ Devil was also part of hospitality, had been a bit since we saw you at Star Wars night at Prudential Center.

UFC Suga Sean v NYG Skatterbo were locked in. They were putting some targets, after some close calls, Sean hit one and celebrated. Skatt chuckled and came out to the crowd and signed a bunch of autos and did some Skatt Blasts. It’s fire to see two elite athletes from different sports go head to head in these games.

Conversely, Kevin Hart taking on Marcello Hernández were not locked in. Nope, but you knew that was the case. We picked up with soccer/football grand-standing. A lot of hoopla. Hart looked like he made a couple of tough ones. There was some more amped peaccking you’d expect from these two. Then we saw them dueling it out in golf.

WNBA Legend Diana Taurasi v US Kelley O’Hara remained serious competitors through out on the greens, as were Jordan Chiles and Tiffany Haddish in their battle. Mo Bama and Sheck Wes shooting hoops on the court was fun. Big group, all were invited. We also caught up with them on the ice; Sheck was super cool to some zealous fans, also doing some signature posing.

We also took in some excellent panels.

Cody Rhodes had a great discussion with GOAT QB Tom Brady. Cody was psyched to bring out Brady as someone he’s long admired. Brady was happy to relate he’s a perfect fit for a WWE heel. As with the year before, when we saw him speak with Oakley Meta. Michael Rubin, and Travis Scott, Brady just dropped dimes of wisdom in all his stories and answers. He revisited collecting cards as a kid. We’d imagine it’d be that level of cool to jackpot with your own cards you collected of yourself while playing, and to have those cards dwarf the sizeable PC you cared for over the years throughout, and now run CardVault by Brady, Both are extremely expiring. Brady learning from Manning to spark a top Gronk go-to move. Surround yourself with greatness. stay curious, honor the game and the greats’ legacies was another great story.

Dana White hosted a Zuffa Boxing panel, including featuring Ryan Garcia. (Ryan was our Cover Star for November 2021, #71). Always entertaining, Ryan looked eager and ready to go. Those hands are so fast for sure.

Inter and Nike held a 2026/27 Away Jersey Kit Reveal with Republic Records and artist performances showing exemplary sports, fashion, and music together.

Chirstian Vieri helped launch the jersey on stage, loving how it felt.

We also kicked off the show seeing Mr Wonderful do a $1.8M card deal with Shyne. O’Leary walked on the stage and reminded the crowd to always buy the best.

The show presents solid, warm networking opportunities, some cool people and brands were met, and old friends seen. Remote top NYC events had Fanatics Fest going all over town, as was for us as for the Final match watch party with Don Julio 1942 Tequila. We watched in a gorgeous tent adjacent to yacht on the pier. it was a pleasure and honor to watch the Final with Jacket Designer legend Jeff Hamilton, who mentioned some fabulous stories, feeling on the sports, wellness and the city, and also finding this year at Fanatics Fest special.

In our next part, we’ll share what we enjoyed seeing and learning from additional panels we attended, including John Cena; Spike Lee and Ryan Clarke; Diana Taurasi and Legend UConn Husky Alums, and more.

IG @fanaticsfest

PHOTOGRAPHY COURTESY | Paul Farkas

Read the JUL ISSUE #127 of Athleisure Mag and see FANATICS FEST 2026 in mag.

ACE OF SPADES LISTENING PARTY

This month has been a busy one and there were a number of events taking place that we navigated between. With JAŸ-Z’s 3 night concert in NYC that took place July 10th - 12th at Yankees Stadium. Leading up to the concert, we were invited to an intimate Armand de Brignac listening party that was hosted by Jermaine Stone (Street Somm, This is Taste, Wine and Hip Hop), a wine expert and hip-hop artist. This listening party celebrated 3 anniversaries of Reasonable Doubt (30 years), The Blueprint (25 years), and Armand de Brignac’s Ace of Spades (20 years).

We assembled at Eavesdrop in Brooklyn where we listened to a curated series of songs as they would pair with Brut Gold, Rosé, Blanc de Blancs, and Demi-Sec.

REASONABLE DOUBT X BLANC DE BLANCS

Reasonable Doubt (July 10th show) introduced a young JAŸ-Z fully in command of his own voice and with a pen game defined by precision. Blanc de Blancs is Armand de Brignac’s most singular cuvée, demanding the same level of discipline in the cellar as he had in the booth. Made entirely from Chardonnay, it leaves zero room for error in the blend, much like an artist’s debut album.

THE BLUEPRINT X BRUT GOLD

The Blueprint (July 11th show) gave an entire generation of rappers a new flow to build from, one that’s been echoed ever since. Brut Gold plays a parallel role inside Armand de Brignac’s own portfolio. It’s the house’s founding cuvée, a tri-varietal blend sourced from grapes grown across Champagne’s top-rated crus, and the standard against which every other bottle in the range is measured.

EXTRA INNINGS X ROSÉ & DEMI-SEC

We enjoyed this listening party on July 8th and didn’t know what songs were being performed for the July 12th show. Jermaine imagined fans would explore all of JAŸ-Z’s career-defining songs.

The 4:44 album was JAŸ-Z at his most exposed, a deliberate departure from the persona he’d spent a career building. Armand de Brignac’s Rosé makes a similar departure within the portfolio, built from Pinot Noir through a different production process that sets it apart in color, character, and mood from the rest of the range.

Vol. 2... Hard Knock Life was JAŸ-Z’s first album to reach no.1 and remains his best-selling record to date. The album pulled in a wider, more mainstream audience, turning casual listeners into fans. Demi-Sec plays a similar role in champagne: it’s Armand de Brignac’s most crowd-pleasing cuvée, with a touch of sweetness that softens the traditionally dry edge and makes it more approachable to drinkers just discovering the category.

IG @armanddebrignac

@realwolfofwine

@jayz

PHOTOGRAPHY COURTESY | 9PLAYLIST PG 64 - 76 Roc Nation | Ace of Spades Listening Party PG 79 - 81 Armand de Brignac | 9PLAYLIST PG 86 - 93 The Rolling Stones |

Read the JUL ISSUE #128 of Athleisure Mag and see ACE OF SPADE LISTENING PARTY in mag.

NATURAL-FIBER ACTIVEWEAR THAT ACTUALLY PERFORMS, TESTED PIECE BY PIECE

A wellness writer discovered PFAS in her activewear drawer around the same time she received a diagnosis for a thyroid issue. The connection was enough to prompt a complete overhaul. Per New York Magazine, she pledged to replace every synthetic piece she owned with garments made from wool, cotton, and other earth-derived materials, then road-tested as many natural-fiber options as she could find. The results are specific, sometimes surprising, and increasingly relevant.

Curation as a Discipline, Not Just a Preference

The Crush Roulette editorial team reads the writer's project as something more than a gear review. Her commitment, rooted in the discovery of PFAS-linked health risks and her own thyroid issue, operates on a simple filter: a piece earns its spot in the drawer, or it does not. Nothing gets in by default.

That discipline travels. The same logic applies to how people allocate leisure time and entertainment spend. Among the online entertainment options readers weigh against limited hours and budget, a platform like LiveToLives is one worth sizing up on its own terms before it earns a place in the rotation, which is why the team points readers toward explore LiveToLives for yourself. Every recurring claim on time deserves the same clear-eyed question the writer asked of her leggings: does it actually hold up?

PFAS in Activewear and the Health Risks Behind the Chemistry

PFAS, short for per- and polyfluoroalkyl substances, are a class of thousands of chemicals that resist breakdown in both the environment and the human body. The writer identifies links to infertility, thyroid problems, and cancers. These chemicals appear with particular frequency in garments marketed for moisture-wicking performance, a quality that requires the kind of chemical treatment PFAS provide.

The mechanism matters. PFAS act as endocrine disrupters, interfering with hormonal systems at low levels of exposure. For the writer, a personal thyroid diagnosis made that abstract risk concrete. Her pledge to purchase only natural-fiber activewear was not a preference shift. It was a response to a specific, documented threat present in garments from many major brands.

Cotton, Merino, Hemp, and Lyocell Map the Natural-Fiber Field

The natural-fiber activewear market is wider than it might appear, and the writer found meaningful options across several material categories.

On the cotton end, Los Angeles Apparel's crop tank, at 95 percent cotton and 5 percent elastane, retails for $20, making it the most accessible entry point in the roundup. Baserange, which has worked with natural and recycled fibers since 2012, offers its Oleta high-neck bra in 84 percent organic cotton, 11 percent polyamide, and 5 percent elastane. The writer describes its performance as comparable to a classic Nike sports bra, with support that leaves no visible sweat traces. Baserange also works with bamboo lyocell, a material that requires one-third of the water cotton needs to produce, a resource efficiency figure that extends the brand's low-impact argument beyond fiber content alone.

Lyocell also appears through Sokoi's Poppy Scoop-Neck Bra, made predominantly from Tencel lyocell, which is derived from dissolved wood pulp. The writer calls its texture buttery, though she notes it is not built for medium-to-high-intensity movement.

Hemp arrives through Jungmaven, a brand that has been producing hemp tees since the early 1990s. Hemp holds its shape over time and softens with repeated washing and wearing. The brand's Sporty Tank is described as structured without being boxy, fitted but flexible.

Merino wool rounds out the category. Branwyn markets its activewear under the label "performance innerwear" and uses merino for its breathability, fast-drying properties, and lack of itch. Its Essential Racerback Sports Bra sits at the high-impact end of the roundup, compressive in a way the writer calls ideal for serious movement.

What the Testing Revealed About Real-World Performance

Reviewing materials on a hanger is one thing. Wearing them through hot yoga, runs, and strength training is another.

OddoBody's Shelf Bra and Biker Shorts produced the clearest verdict of the entire test. The writer wore them to a hot-yoga class and emerged completely saturated. That result was not a failure; for a natural-fiber garment, handling that volume of sweat without structural collapse or discomfort marked a turning point. The experience was direct enough that she stated she could not return to the synthetic materials she had been wearing before.

Mate the Label's plastic-free leggings drew a pointed comparison: the writer called them a real competitor to Alo and Lululemon, with the qualifier "minus the endocrine disruption." They fit without cutting off circulation during runs and held up through strength-training sessions without complaint.

H-O-R-S-E adds a founding story that mirrors the writer's own. Sue Williamson started the cotton-forward brand after a personal health scare drove her to remove PFAS-laden products from her life. Workout clothes were the logical next category to address.

Branwyn's Essential Racerback Sports Bra stood out at the high end of intensity. The writer's description of it as compressive in the right way for high-impact movement reflects merino wool's demonstrated capacity to perform in conditions that typically favor synthetics.

What the Switch Costs and What It Delivers

Natural-fiber activewear asks for more attention at the point of purchase. Prices vary across the tested brands, and the category does not yet offer the ubiquity of synthetic alternatives. Some pieces, like Sokoi's Tencel bra, carry clear intensity limits. Others, like Branwyn's racerback, perform at the top of the range.

What the switch delivers, in the writer's account, is the removal of a documented chemical risk from a category of clothing worn close to the body during physical exertion, when pores are open and exposure potential rises. That is not a small trade.

Her stated next step is concrete. Once she decides to clear plastic from her activewear drawer entirely, she plans to swap out her remaining leggings for additional pairs from Mate the Label, the brand whose plastic-free design she found most competitive with the synthetic market leaders. The transition is not finished. The endpoint is specific.

WHAT TO WEAR IN LAS VEGAS: ATHLEISURE BY DAY, DRESS CODE BY NIGHT

Figuring out what to wear in Las Vegas is harder than it sounds, because a single day can demand three different wardrobes. The morning wants a pool cover-up and shoes that survive miles of casino carpet. The afternoon wants something that works for a long dinner reservation. The night wants an outfit strict enough to clear a nightclub door where the staff are not negotiating. Pack for one of those and you will be underdressed for the other two.

This guide walks through a full Vegas day in three modes, with a packing list at the end that covers all of them without an emergency shopping trip at the Forum Shops.

Morning on the Strip: athleisure is the right call

Nobody warns first-timers that “the hotel next door” is often a twenty-minute walk. The resorts are enormous, pedestrian bridges add detours, and the desert sun is relentless by mid-morning. The Las Vegas Strip is, functionally, a workout.

This is athleisure’s home turf. A matching set in a breathable fabric, tailored joggers, a lightweight overshirt for the aggressively air-conditioned casino floors, and sneakers you have already broken in. Skip white soles; the pavement and the pool decks will not be kind to them. A crossbody bag beats a backpack, because you will be threading through crowds and security checks all day.

Dayclub outfit: treat the pool like a venue

If a Vegas dayclub or pool party is on the schedule, give it its own outfit plan. Swimwear underneath, a linen shirt or a cover-up that works as a top, slides that can get wet, and a bag you do not mind leaving in a locker. Many pool venues run guest lists, cover charges, and entry policies exactly like their nighttime counterparts, so the “throw on flip-flops and wander in” plan usually ends in a line you did not expect.

Afternoon: transitional pieces do the heavy lifting

The trick to a Vegas day is avoiding a full outfit change every four hours. Late-afternoon plans, whether a race simulator session at the F1 Arcade, a matinee show, or a long dinner reservation, sit in the gray zone between casual and dressed up.

This is where elevated athleisure earns its keep. Tailored joggers in a dark solid, a structured knit polo, a clean leather sneaker or loafer. It reads as intentional in a restaurant and comfortable in a queue. Layering matters more than people expect: casinos run cold, patios run hot, and rideshares land somewhere in between. A lightweight jacket or an overshirt you can tie at the waist covers all three.

Night: the Las Vegas nightclub dress code decides

Here is where the athleisure plan ends, and it ends hard. The Las Vegas nightclub dress code is enforced at the door, and door staff turn people away every night for the same predictable reasons. The specifics vary by venue, but the general rules are consistent enough to plan around.

What men should wear to a Vegas nightclub

• A collared shirt or a clean, fitted t-shirt in a solid color. Button-downs are the safest bet.

• Dress pants or dark jeans without rips or distressing.

• Closed-toe dress shoes or minimal leather sneakers. Some venues allow designer sneakers; most do not advertise which ones, so a loafer or dress shoe is the reliable choice.

• No shorts, no sandals, no work boots, no hats, no athletic jerseys, no tank tops.

What women should wear to a Vegas nightclub

Women get more latitude, but the same standard of “put together” applies. Dresses, tailored separates, jumpsuits, heels or elevated flats all clear the door. Athletic shoes, swimwear, and beach cover-ups do not. Comfort still matters: marble floors, long lines, and a night that runs past 2 a.m. punish the wrong shoes.

What every club refuses

Athletic wear is the fastest way to get turned away, regardless of what it cost. Jerseys, track pants, gym shorts, and technical fabrics are out. Oversized bags and heavy outerwear typically go to coat check, so carry only what you need. If you are planning around a specific venue, check its policy ahead of time. The rules for a rooftop club differ from an underground room, and a Thursday industry night is often more relaxed than a Saturday headliner set.

Most Las Vegas clubs publish their dress codes, and the ones that do not still enforce them. The practical move is to decide your nightclub outfit before you leave home and treat everything else in the suitcase as supporting cast.

The line is part of the outfit

Vegas nightlife runs on three entry systems, and each has a different arrival window. Guest lists usually close early in the night and require you to arrive before a cutoff. Tickets get you in later but rarely skip the queue. A table reservation is the only option that comes with a host walking you past the line.

Whichever route you take, assume you will spend time standing outside before you get in. Shoes you can stand in for an hour are not optional, and a layer you can remove once you are inside is smarter than a coat you will have to check.

Vegas packing list: three modes, one suitcase

• Two pairs of shoes: broken-in sneakers for the day, a dress shoe or heel for the night. Not three, not one.

• One pair of dark tailored trousers that works with a polo at 6 p.m. and a button-down at midnight.

• A matching athleisure set for pool decks and Strip mileage.

• One layer for casino air conditioning that folds small.

• Swimwear and a cover-up that also functions as a shirt.

• Two bags: a small crossbody or clutch for the club, and a larger one that stays in the room.

• One complete nightclub outfit decided before you pack, never assembled on the night.

FAQ: what to wear in Las Vegas

Can you wear sneakers to Las Vegas nightclubs? Sometimes. Minimal leather sneakers pass at many venues, athletic sneakers almost never do. If you only pack one pair of nice shoes, make it a loafer or dress shoe.

Can men wear shorts to a Vegas club? No. Shorts are refused at nearly every nightclub on the Strip, even in summer. Dayclubs are the exception.

Is there a dress code for Las Vegas pool parties? Yes, but a looser one: swimwear, cover-ups, and slides are expected. Athletic gear and street clothes are usually turned away at the pool entrance.

What should I wear in Las Vegas during the day? Breathable athleisure, broken-in sneakers, and a light layer for the casinos. The Strip is long and the sun is strong; comfort wins.

Las Vegas rewards the people who show up dressed for the hour they are actually in. Comfortable by day, sharp by night, and never caught at the door in the wrong shoes.

HOW GAME SHOWS CONQUERED THE CASINO

Casino games are often characterized by longevity. If you play a game like blackjack or baccarat today, you’ll be broadly playing the same game as people were in casinos a 100 years ago. That longevity gives rise to traditions, as well as a little superstition, but it’s a firm part of what makes the industry tick.

Yet, there is also room for innovation and change. Much of that change has been driven by the iGaming sector, boosted by new technologies and competition among platforms. Arguably, the most significant change we have seen in recent years has come from live casino game shows.

Game Shows Can Be Found at DraftKings Live Casino

These game shows are now an essential part of the infrastructure of online casinos. You can see examples here: https://casino.draftkings.com/category/live-dealer. But what exactly are they? And why are they suddenly front and center on online casino platforms?

To appreciate what a game show is, we need to take a step back and explain what a live dealer game is. Back in the 2010s, online casinos started to roll out live dealer games, which involve games like blackjack, roulette, poker, etc., based in a studio. The games are streamed to your device, with console technology enabling the placement and settlement of bets in real-time. Everything is real – the croupier, dice, cards, and so on – the only difference is that the dealer is in a studio somewhere and you are wherever your laptop or smartphone is.

Now, that rollout of live dealer games arguably represented the pinnacle of a long-standing goal of online casino operators – being able to offer the authentic casino experience. That was the aim since the 1990s and the first internet casinos. But then there is a new goal – to offer something different. Particularly, something that ‘real’ casinos can’t offer.

Live Casino Game Shows Offer Something Different

That’s what we have with live casino game shows. The games take place in studios, and they sometimes incorporate casino-like elements, such as dice or spinning wheels. However, there are numerous differences, both in terms of gameplay and how the games are conducted.

For a start, the croupiers are more like game show hosts than casino dealers. The atmosphere can be fun, carnival-like. It’s designed to be a social experience, not simply one where you face the dealer across the table, like blackjack. Indeed, the chat function is one of the central parts of these games.

There has also been a reimagining of what casino games should play like in terms of gameplay. A good example is Monopoly Live, which is found at DraftKings. The main game of Monopoly Live is pretty straightforward – place bets on a wheel-of-fortune-like spinning wheel. However, things become altogether different when the bonus game is triggered.

The Monopoly Live Bonus Game takes place on a massive 3D virtual Monopoly board, awarding players for dice rolls as Mr. Monopoly makes his way around the different properties. The game can pay out 1,000s of times the initial stake, too.

Monopoly Live is just one example among many. We could cite games like Crazy Time, Adventures Beyond Wonderland and Wolf It Up as having similar innovative features. Other games, like Bubble Craps and Lightning Roulette, have taken classic casino games and reimagined them with a game show format.

It is certainly not the case that game shows have supplanted traditional casino games. The classics are considered classics for a reason, and their popularity remains formidable. However, the game shows have arguably made online casinos a little more interesting, offering new types of experiences for players who want to try something different from the norm. 

HOW TO STYLE ATHLEISURE BEYOND THE GYM

Athleisure stuck around because it’s practical. You can go from a workout to coffee, the office, or a casual night out. Just don’t default to basic leggings and a T-shirt. Choose pieces that feel deliberate and still sound like you. This guide covers simple ways to style it beyond the gym so you look polished for errands or brunch.

The Foundation: Choosing the Right Pieces

The finest results from athleisure come from a strong foundation. Create a modest collection of well-made, adaptable items in place of your old workout attire. These serve as the foundation for deliberate ensembles. An excellent starting point is Outdoor Voices, which is practical, comfy, and made to perform on ordinary days.

Core items worth looking for:

• Supportive leggings: Select a cozy material that offers adequate support and stretch for your preferred activities. While a richer hue or delicate design can add interest, neutral colors are simple to dress.

• Versatile pants: A loose or tapered pair can be worn well beyond the gym. Look for a comfortable fit that retains some form.

• Everyday sneakers: Select clean, uncomplicated sneakers that suit your activewear. White is a dependable choice, but soft hues may offer charm.

• Tops that are easy to layer: A fitting tank, lightweight long-sleeve, or cozy sweatshirt provide extra alternatives for diverse weather and circumstances.

Advanced Styling Strategies for Everyday Chic

Now that the fundamentals are taken care of, we can concentrate on matching and stacking. These are the techniques that transform basic compositions into more thoughtful ensembles.

Strategy 1: The Power of Proportion

Balance the shapes. Fitted leggings or skinny joggers work better with a looser top—oversized blazer, thick sweater, or relaxed button-down. Wider bottoms like wide-leg sweats or cargo joggers need a closer top: tank, bodysuit, or cropped sweatshirt. That contrast keeps it from looking too sporty.

Strategy 2: Master the Art of Layering

Good layering transforms an ensemble's overall vibe. It gives the appearance more texture and less of a haphazard appearance. A few trustworthy methods:

• Structure: leggings and a blazer over a shirt. The contrast between sharpness and softness seems contemporary.

• Comfort with shape: Wear a trench or long cardigan over a coordinating outfit. Clean shoes and a crossbody complete the look.

• Simple detail: thick knit or flannel knotted around the shoulders. A quick method to add texture and color.

Strategy 3: Accessorize with Intention

Accessories do more of the work than most people realize with athleisure. They’re usually what turn a look that still feels like gym clothes into something intentional. The right bag, a few pieces of jewelry, and a couple of extras can shift the whole impression.

• Bags – Ditch the gym duffel. Go for a structured tote, clean leather backpack, or belt bag worn crossbody. Finished, not just functional.

• Jewelry – Less is more. Thin gold or silver pieces—delicate necklaces, small hoops, stacked rings—add subtle polish. A classic watch ties it all together.

• Hats & sunglasses – Baseball cap or beanie keeps it casual. Wayfarers or cat-eye frames sharpen the whole look.

Strategy 4: Play with Color and Texture

All-black works, but it doesn’t have to be the only option. Try a full look in softer earth tones—beige, olive, or rust. Or keep the bottoms neutral and put a brighter top on top. 

Texture makes a difference too. Smooth performance fabric next to something softer like cashmere, or layered under structured denim, changes the feel. A cashmere-blend sweater over leggings is an easy example. So is a moto jacket over a performance dress.

Occasion-Based Style Guides

To make it even easier, here’s a quick guide for styling your athleisure for specific scenarios:

Occassion	Key Pieces	Styling Tips
Brunch with Friends	High-waisted leggings, oversized button-down, fashion sneakers	Knot the Shirt at your waist. Add a statement necklace and crossbody bag.
Casual Workday	Tailored joggers, silk camisole or knit top, blazer	Pick joggers in ponte or suiting fabric. Finish with minimalist sneakers or loafers.
Running Errands	Comfortable leggings, classic sweatshirt, puffer vest	Layer the vest over the sweatshirt. Top it off with a baseball cap and canvas tote.
Date Night	Faux-leather leggings or performance mini dress, draped cardigan, heeled shoes.	Ditch the sneakers for heeled booties or platform sandals. Grab a clutch and bold earrings.

Conclusion

Styling athleisure beyond the gym really comes down to doing it on purpose. Build from well-made basics. Get the layers and proportions right before bringing in accessories. When those pieces click, the clothes stay comfy but look more intentional. 

Consider these tips a starting point. Mix and match until you find the combinations that actually work for you and feel like your style.

6 DAB TOOLS EVERY CONCENTRATE USER SHOULD HAVE ON HAND

Concentrates reward a careful hand, and good accessories turn every session into something smoother and safer. Sticky extracts, scorching surfaces, and tiny doses call for gear made specifically for the task. Anyone who takes dabbing seriously will notice the difference a small, dependable kit makes. This guide covers six essentials that keep handling tidy, temperatures on target, and flavor intact from the first heat to the last exhale.

Why the Right Gear Matters

Dabbing pairs intense heat with tacky material, so makeshift tools usually disappoint. Accessories built for the job shield fingers, protect terpenes, and cut down on waste. Solid equipment also extends a rig's life by preventing residue buildup and cracked glass. Spending a little upfront saves you money and hassle later, especially for daily users who want consistent results.

The right gear sharpens dosing accuracy too, which helps newcomers find a comfortable pace. Anyone ready to refine their setup can browse dab tools collection to weigh options built for durability and everyday use. Every item below tackles a particular frustration, from portioning extract to wrangling residue, so decisions feel grounded rather than random. Assembling the kit piece by piece keeps spending sensible while still covering each core need.

1. Dabber Tool

A dabber lifts concentrate and sets it onto a hot surface without singeing your fingers. Tip shapes vary because textures do.

1.1 Choosing the Right Tip

Scoop tips suit budder and wax, while pointed ends lift shatter cleanly. Flat paddles handle thicker extracts nicely. Stainless steel and titanium shrug off heat and wipe clean, which explains their popularity among regular users.

2. Carb Cap

A carb cap holds heat inside a banger and drops the pressure, so concentrate vaporizes at gentler temperatures. That approach guards flavor and stretches each portion further.

2.1 Bubble Versus Directional Caps

Directional caps let users steer airflow around the banger for even heating. Bubble styles seal without fuss and suit beginners. Either one trims wasted vapor compared with leaving a banger uncovered.

3. Torch

Careful heat control is what separates a clean session from a scorched one. A well-made butane torch warms a banger evenly and gets there fast.

Refillable models with adjustable flames give users real command over intensity. Even heating keeps away the harsh, bitter taste that overheated quartz tends to produce.

4. Terp Pearls

These little spinning beads rest inside a banger, spreading heat as they stir the melted concentrate. Their motion pushes material across the surface, lifting vapor output and stopping it from pooling.

4.1 Material Choices

Ruby, sapphire, and quartz pearls each hold heat in their own way. Denser picks retain warmth longer, a plus for low-temperature sessions that favor flavor over big clouds.

5. Timer or Temperature Reader

Guessing tends to ruin good extract. An infrared thermometer reads banger temperature straight off the surface, while a simple timer tracks the cooldown after heating.

Low-temperature dabs, roughly 315 to 450 degrees Fahrenheit, protect terpenes and ease throat irritation. Reading the heat turns a hit-or-miss ritual into a repeatable routine, which counts for anyone after consistent results.

6. Storage Container

Concentrate clings to nearly everything, so proper storage keeps material usable. Silicone and glass containers resist sticking and seal out air.

6.1 Keeping Extracts Fresh

Airtight lids slow degradation, and cool, dark spots hold potency steady. Silicone jars let sticky wax peel away cleanly, while glass keeps flavor sharp over longer stretches. Sorting containers by strain also stops aromas from bleeding into one another.

Conclusion

A well-chosen dab kit turns messy, unpredictable sessions into clean, controlled rituals. Every tool here answers a genuine problem, whether that is safer handling, richer flavor, or less concentrate lost to waste. Begin with a dabber and torch, then fold in caps, pearls, and storage as you go, and you build a setup made to last. Dependable gear pays back patience with smoother hits and crisper taste every single session.

COVERING THE BASES | BRAYAN ROCCHIO

During this time of year, we always enjoy catching our favorite basbeball games. We caught up with Cleveland Guardians’ Shortstop Brayan Rocchio who is known for his switch-hititing abilities and is known as The Professor. We caught up with him at the midpoint of this season to talk about his love for the game, how he stays in shape during the season, and the importance of eye health especially when it comes to him playing on the field!

ATHLEISURE MAG: When did you fall in love with baseball and what’s your first memory of playing this game?

BRAYAN ROCCHIO: I’ve loved baseball as long as I can remember. My earliest memories were when I was just starting, playing at Cocodrilos Sports Park in Caracas Venezuela at the age of 3.

By the time I was playing in the Chucho Ramos minor league, I was having the best moments of my life. I remember my family and friends would always come out and support me, which reinforced my passion for the game.

AM: When did you realize that you wanted to go pro and do this as a career?

BR: At first, I wanted to be a veterinarian. When I was training at Cocodrilos (Crocodile) Sports Park, some of my friends played a prank and told me there were real crocodiles living in the neighborhood. I’ve always loved crocodiles since then – it’s random, I know – but I’m drawn to them. I told my mother that I wanted to become a veterinarian, and for a while, I seriously considered it. But my family has a strong athletic background, and as I fell more and more in love with baseball, sports won out.

AM: What do you love about playing this game?

BR: The most satisfying part of the game is just trying to win for the guys around you, competing by your side every day. I don’t think about my personal stats or focus on myself. I like making a difference so my team can go as far as possible and win.

AM: We are always looking at adding various fitness routines into our workout. What are 3 workouts that you do to assist in optimizing yourself in the sport?

BR: My training is designed around optimizing force production, joint sequencing, and movement efficiency, that’s specific to the demands of baseball. With my coaches, we work on rotational power, deceleration capacity, and segmental timing to improve energy transfer from the ground up.

Three exercises that are always part of my training are barbell hip thrusts, rear-foot elevated split squats and rotational medicine ball work. They all support the movements I use in baseball and help me become a stronger, more explosive player.

AM: You are known as The Professor. How did you get that name and what does it mean?

BR: I was playing in the Dominican Republic when I was 16, and I was at shortstop when a ground ball hit the hole. I made a diving play and was able to throw the guy out at first.

When I got back to the dugout, my coach at the time told me I made the play like a professor. Then the name just stayed. People started calling me El Profesor after that.

AM: Why did eye health become so important to you especially when it comes to athletic performance especially when you are navigating your games?

BR: Being able to see clearly is crucial in baseball. It’s a really difficult game, you’re tracking a 100mph grounder, reading spin and reacting instantly. Your body must be at 100%, including your eyes.

But for years I didn’t know what was going on with my eyes – they always felt dry and my vision would get blurry, especially while playing at night. I went to my doctor about it - he said I have dry eye disease8 and prescribed a product called MIEBO® (perfluorohexyloctane ophthalmic solution). Since treating my dry eye symptoms, I now feel more confident in my performance.

AM: Can you tell us about dry eye disease and how are you managing it?

BR: Most people who have dry eye disease, including me, have tears that evaporate too quickly. It’s actually the number one cause of dry eye. Healthy tears last for 10 to 15 seconds. Mine only lasts 5 seconds, which leads to irritation, especially in places like stadiums where you’ve got wind, dust and bright lights. Now I use MIEBO as part of my daily routine four times per day. My eye doctor told me that MIEBO works by forming a protective layer on the eye’s surface that helps reduce tear evaporation and maintain that moisture on the eye. However, the exact way MIEBO works is unknown.

AM: How does eye health fit into wellness and recovery routines that you implement throughout the season?

BR: Eye health is one of the biggest parts of my wellness and recovery routine. Just like your body needs rest, so do your eyes. I take care of my eyes during a game. I also make sure they get a lot of rest before and after games and drink plenty of water to keep my eyes hydrated.

MIEBO® (perfluorohexyloctane ophthalmic solution) is used to treat the signs and symptoms of dry eye disease. Do not use if you are allergic to MIEBO, o not use if you are allergic to MIEBO, remove contact lenses before using MIEBO and wait for at least 30 minutes before reinserting. It is important to use it exactly as prescribed.

AM: Here at Athleisure Mag, we have a team that includes those that are taking images, looking at images, graphic work, selecting garments and focusing on matching hues and it’s a lot of eye work - what can we do to support our eye health?

BR: I love playing video games to relax, but that’s another activity that can strain your eyes. For activities like baseball, or staring at a screen, you can focus so hard you forget to blink. If you’re looking at a screen for a long period, I think it’s important to take a break and look away to relax your eye muscles. And it’s even more important to see an eye doctor regularly. If your symptoms keep bugging you, and artificial tears aren’t really cutting it, it might be time to ask an eye doctor if you have dry eye and if you can try a prescription like MIEBO.

AM: With MLB All Star Weekend behind us, we are now in the back half of the season! Tell us about your expanded role at the Cleveland Guardians and how are you approaching it mentally and physically?

BR: The team is having another great year all around and we feel really good about how we’re performing. The second half of a long season is where you have to lock in even more and keep the same intensity as you push for the postseason because games get tougher and the playoff race gets tighter. I’m working around the clock to help my team however I can.

AM: How do you achieve the balance of taking personal time for yourself when you’re in the midst of baseball season being on the field as well as traveling for games?

BR: Baseball is such a long season and there aren’t many breaks, so finding time to just enjoy being around your teammates, or finding small activities that can help you relax in your down time is really crucial.

IG @rocchio05

PHOTOGRAPHY COURTESY | Brayan Rocchio/IG

Read the JUL ISSUE #128 of Athleisure Mag and see COVERING THE BASES | Brayan Rocchio in mag.

PUTTING ON THE SPRITZ | TAVOLA

Life is hectic and having a great meal that transports you to culinary destinations is always a welcoming feeling! This month, we had a great meal at Tavola in Hell’s Kitchen that is know for its Italian, Roman, and Sicilian cuisine! In addition to being able to enjoy an array of dishes, we sat down with Nick Accardi, owner of this restaurant to find out more about the history of the location, the restaurant, and their incredible menu!

ATHLEISURE MAG: Before we delve into Tavola, can you share a bit about your background, how you came to the restaurant industry and kitchens you worked in?

NICK ACCARDI: I was raised in a family devoted to food, and my earliest years were spent absorbing the discipline and instinct that come with growing up around chefs. My mother and grandmother were my first teachers, each bringing her own interpretation of Sicilian tradition to the table. Later, apprenticeships alongside Basque and Italian chefs broadened my palate and introduced me to techniques I couldn’t have discovered on my own.

AM: Tavola’s location has a history of its own. Can you tell us about it?

NA: Tavola occupies a space with real history. It was once home to Manganaro’s Grosseria Italiana, a beloved importer of olive oil and cheese that anchored this neighborhood for well over a century. Stepping into that legacy was something I took seriously, and I wanted Tavola to honor it while establishing its own identity.

AM: What led to you launching Tavola and can you tell us about the cuisine that is offered?

NA: My journey began in 1988 with my first restaurant, Cola’s, in Chelsea. Years later, I wanted to bring something more personal to Hell’s Kitchen, a reflection of my own heritage. Tavola is built around the regional cooking of Sicily, Puglia, and Rome, with deep ties to my family’s roots in Castelvetrano.

AM: Tell us about the ambiance of the restaurant and what guests can expect when they come in to dine!

NA: The atmosphere at Tavola is warm and unpretentious, the kind of place meant to be lingered in. At its heart sits our wood-burning oven, imported from Naples, which shapes not only how we cook but the entire character of the room.

AM: When we chatted with you, you talked about Sicilian as well as Roman cuisine. Can you tell us about the ingredients and foods that are indicative of these cuisines?

NA: We take great care in sourcing ingredients that speak to these regions authentically, including single estate Castelvetrano olives and the olive oil I import myself. We were also the first to bring Tumminia flour to New York, an ancient Sicilian grain that forms the foundation of our Black Bread, baked fresh daily.

AM: In looking at Antipasta, what are 3 that you suggest that we should have our eye on?

NA: I’d direct guests toward our Sicilian arancini, our fresh burrata, and our eggplant caponata bruschetta.

AM: You also sent a flatbread that is so enjoyable to have when you are having the Burrata or Salumi - can you tell us about this and how is it so light?

NA: That’s actually our focaccia. It’s baked to order in our wood open at an intense, quick heat, which is precisely what gives it that airy, delicate quality rather than density.

AM: The pastas were so flavorful, light, and really made you think of these dishes as those that are seasonless that we will love year around!

What are 3 dishes that you suggest that we should have with friends and family?

NA: Our gnocchi is offered in several forms, Gorgonzola, Sicilian trapanese, and bolognese. We’re also known for our pappardelle with wild boar or veal ragù, as well as our lasagna Nerano.

AM: For Entrées, what are 3 that we should be thinking about for future visits?

NA: I’d recommend our double center cut pork chop with wild porcini mushroom sauce and roasted rosemary potatoes. I’d also suggest our Aragosta Fra Diavolo, a Brazilian lobster tail with homemade Fra Diavolo sauce and clams. And worth mentioning, we offer a whole fish as a daily special that changes regularly, served with our signature Sicilian caponata.

AM: There were so many options and when we looked at Pizze on the menu, it was hard to choose but I’m glad you gave us a bit of a sampler! What are 3 pizzas we should think about having?

NA: I’d recommend the Margherita, composed of tomato, fresh mozzarella, and basil. The Medina brings together figs, Gorgonzola, sesame, and herbs. And the Cacio e Pepe features pecorino cheese and black butcher pepper.

AM: Of course, ending a meal with something sweet, what are 3 from the Dolci portion of the menu that we should think about having?

NA: Guests should try our homemade cannoli, made with ricotta cream, our strawberry and blood orange Sicilian cheesecake, and our pistachio gelato with an amaretto crust.

AM: Prior to visiting, we were on your IG and you have an array of spritzes which is perfect for this time of year which is perfect for this time of year when it’s steamy out, tell us about the spritzes that you offer!

NA: We offer a Sicilian Spritz, Aperol infused with blood orange and rosemary and aged in oak barrels. There’s also our Amalfi Spritz, a blend of limoncello and Prosecco, and our San Bitter Spritz, an Italian nonalcoholic soda that we serve both on its own and incorporated into a cocktail.

AM: We were also able to enjoy some amazing wines. What are 3 that we should know about?

NA: Our wine list evolves regularly and is offered both by the bottle and by the glass. Among our permanent selections, I’d recommend our Gavi di Gavi, Nero d’Avola, and Brunello. We also carry Sassicaia, a premium, top-shelf wine.

AM: For those that are Gluten Free or Vegan are there options on the menu for them?

NA: We’re well equipped for gluten-free and vegan guests. Every pasta and pizza can be prepared gluten-free, using dough we make in-house. We also offer vegan options, including vegan cheese.

AM: Tell us about your Prix-Fixe menu.

NA: Our prix-fixe menu is $19.95 and includes soup or salad, along with a pasta or entrée. A glass of wine or Prosecco can be added on at a discounted rate of $8.

AM: We love a Happy Hour, what do we need to know about this.

NA: Happy hour runs from 3:00 to 5:30, with discounted pricing on wine, spritzes, and beer, wine and spritzes at $8, beer at $7.

AM: We got a tour of the wine room, tell us about this.

NA: We also have a wine cellar available for private events, accommodating up to 28 guests.

IG @tavolanyc

PHOTOGRAPHY COURTESY | PG 108 Tavola | PG 111 + PG 115 Paul Farkas | PG 112 Kimmie Smith

Read the JUL ISSUE #127 of Athleisure Mag and see PUTTING ON THE SPRITZ | Tavola in mag.

SWEEPSTAKES CASINOS ARE SHOWING UP IN THE SAME EVENING SLOT AS STREAMING AND PODCASTS

Ask anyone in the Athleisure community how they spend the stretch between the last workout of the day and lights out, and the answer rarely fits in one lane anymore. The evening used to be simple. Dinner, a show, bed. Now the hours after 8 p.m. carry a stack of competing habits: a streaming queue that keeps growing, a podcast left half-finished from the morning commute, a group thread that will not quiet down, and a phone that glows with one more thing to try. For a readership that treats active living as a full lifestyle rather than a gym appointment, the night has quietly become the most negotiated part of the day, and the way people settle that negotiation shapes their recovery, their sleep, and their mood the next morning.

For readers who want the regulatory detail before forming an opinion, LSR's Legal Sports Report sweepstakes breakdown maps which states permit the format and how the no-purchase entry is supposed to work, useful context for anyone who has watched these games appear on their phone without much explanation.

That last stretch of the day is where wellness either holds or falls apart. It is when people decompress, when they reach for the content that signals the day is done, and increasingly, when a new category of entertainment competes for the same slot. Sweepstakes casinos, the free-to-play social games that hand out virtual coins instead of taking cash bets, have worked their way into that lineup, sitting next to the streaming app and the podcast feed rather than replacing them. Understanding how that happened says less about gambling than it does about how a modern evening gets built, minute by minute, out of whatever fits between dinner and sleep.

Streaming Wrote the Template for the Modern Night

Streaming set the shape of the evening before anything else did. In December 2025, streaming captured 47.5 percent of all television viewing, a record high tracked by Nielsen's The Gauge, and enough to exceed the combined share of broadcast and cable for the month. Christmas Day alone drew 55.1 billion streaming minutes, the largest single day the measurement has recorded. Those figures are not just a scoreboard for platforms. They mark the moment when on-demand, start-when-you-want viewing became the default assumption for how a night begins, replacing the old idea that the evening followed a schedule someone else set.

That shift trained a specific behavior. Autoplay removed the decision point at the end of each episode, so the natural stopping cue disappeared and one more episode became the path of least resistance. The evening stopped having a built-in end. For active readers who care about recovery, that is the quiet trap of the format: it is genuinely relaxing, it is genuinely good, and it will happily run until midnight if nothing else intervenes. Streaming did not just win the slot. It taught every other format that the way to win is to remove friction and let the next thing start on its own.

The category itself is not standing still, which is part of why a set-it-once routine beats trying to decide fresh every night. States keep redrawing the map, operators keep adjusting, and what is available in a given place can change between one month and the next. For readers who like to track how the sweepstakes format keeps shifting, following Legal Sports Report on X is a low-effort way to catch the regulatory updates as they land, without turning the topic into another feed to babysit. Knowing where a format stands is easier than policing your own attention every evening, and it lets the wind-down stay the point rather than the fight.

Frequently Asked Questions

Are sweepstakes casinos the same as real-money online casinos?

No. Sweepstakes platforms run on virtual currencies rather than direct cash wagers. Players use Gold Coins for casual play and can obtain Sweeps Coins for free through a no-purchase method of entry, then redeem those for prizes. The free-entry route is the legal distinction that separates the model from a traditional bet, though the games are styled to resemble familiar casino formats.

Why do these games fit the evening so well?

They match the shape of the modern wind-down. Sessions are short, the phone is usually already in hand during prime-time viewing, and nothing about starting a round demands full attention. That makes the format a natural fit for the split-attention, second-screen habits that streaming and podcasts helped normalize, so it slots in beside them rather than replacing them.

Is the format legal everywhere in the United States?

No. Availability varies by state, and the map has shifted quickly. The category remains accessible in the majority of states, while a growing number have passed explicit bans or moved to enforce existing gambling laws during 2025 and 2026. Because the rules keep changing, it is worth checking a current, state-by-state resource before assuming a given format is available where you live.

Design a fixed wind-down instead of relying on willpower. Set an end time for the main screen, keep the last stretch of the night to one calm activity, and give the phone a curfew. Intervention research has linked a structured evening routine to meaningfully earlier sleep onset within a couple of weeks, which matters most for anyone whose training and recovery depend on consistent rest.

CAREER, HEALTH, AND EDUCATION: HOW TO CHOOSE SKILLS AND QUALIFICATIONS THAT SUPPORT YOUR LIFESTYLE

It's entirely possible to care deeply about fitness and wellness and still end up in a career that leaves no room for either. Long hours, a desk-bound routine, or a job that drains your energy before you ever reach the gym can quietly undo the healthiest of intentions. The opposite is also true. A career that's genuinely aligned with the things you value can fold movement, learning, and healthy routines into the fabric of an ordinary week, rather than treating them as something to squeeze in around the edges.

That alignment doesn't happen by accident. It tends to come from asking a few honest questions before committing to a path: What am I genuinely interested in? What skills do I want to be using on a daily basis? And what kind of lifestyle do I actually want my work to support? Framed this way, the conversation isn't really "which degree should I get," it's closer to career and lifestyle planning, with education as one tool among several.

Start With the Field You Want to Explore, Not the Degree You Think You Need

Rather than jumping straight to a major, it helps to first identify the kind of work that genuinely appeals to you. A few starting points:

• Exercise and movement: training, coaching, or fitness instruction, built on communication, anatomy, and program design

• Mind-body wellness: yoga or mindfulness instruction, wellness education, drawing on empathy and client communication

• Health and nutrition: health education or nutrition-related roles, grounded in research and science literacy

• Business and fitness: gym or studio management, fitness entrepreneurship, leaning on leadership, finance, and marketing

• Media and wellness: fitness content, publishing, or social media, powered by writing and digital storytelling

• Science and performance: exercise science or sports-related research, driven by data analysis and critical thinking

This is also where it's worth pausing on what a career in fitness actually includes. It isn't synonymous with becoming a personal trainer. Around that core role sits a wider industry built on business, communication, education, management, research, and technology, and each of those functions needs people who understand the field without necessarily working directly with clients.

The Education Question: When Does a Degree Actually Add Value?

Education serves a different purpose depending on the career in question. Some roles prioritize certifications and hands-on experience; others require, or clearly benefit from, formal academic study. A bachelor's degree tends to matter most when a field has structured knowledge behind it, think exercise science, health communication, or business administration, where a university degree provides both the theoretical grounding and the credibility that certain employers expect.

Credentials can open the door. Skills determine what you do once you're inside. With that distinction in mind, it's worth assessing any program against a short list of questions: does it match the career you actually want, does it include practical experience or placements, does it carry relevant accreditation or professional recognition, does it build transferable skills, and can it realistically fit around work and other commitments. Not everyone needs four years of formal study to build a meaningful career in wellness, but for the roles that do call for it, knowing what to look for makes the investment worthwhile.

When Your Career Changes, Your Education Can Change With It

Careers in health and wellness rarely move in a straight line. Someone might start with a bachelor's degree in a health, business, or communications field, spend a few years gaining real experience, and then discover that the next step up requires deeper specialization than their current qualifications allow. That's often the point where postgraduate study becomes worth considering, not as a way of putting a career on hold, but as a way of expanding it.

This is where the appeal of choosing to study for a master's degree online becomes clear. It offers a way to pursue that specialization without stepping away from a job or an income. Before committing, it's worth asking whether the target role genuinely requires a master's, whether specialization would make you meaningfully more competitive, whether study can realistically sit alongside work and training, and whether the program teaches skills you'll actually use rather than credentials for their own sake. Approached this way, postgraduate study becomes a genuinely useful decision rather than a promotional one.

The Skills That Follow You Across Careers

A qualification can get someone through the door, but it's often the transferable skills that determine how far they move once they're inside. A handful stand out across fitness and wellness careers in particular. Communication matters enormously when working with clients, students, athletes, or teams. Leadership becomes relevant whether you're managing a studio, coaching a team, or eventually building a business of your own. Critical thinking is what allows someone to evaluate health information and training approaches with a clear head rather than following trends uncritically. Digital literacy now touches everything from fitness platforms and wearable technology to marketing and remote work. And adaptability matters because wellness trends shift quickly, and the professionals who last are the ones who can tell a meaningful development from a passing fad.

Staying sharp on these fronts often comes down to continual learning, an idea that shows up repeatedly in coverage of fitness professionals who treat ongoing education as part of staying effective in the field, not a box to check once and forget.

A CareEr in Wellness Doesn't Have to Look the Way You Expect

Some of the most interesting careers in this space come from unconventional combinations. Someone drawn to movement might train as a yoga instructor, then move sideways into studio management, wellness programming, or education. Someone interested in both health and technology might pair health education with digital skills to build something that didn't quite exist a decade ago. A person with a business mind might end up on the operational side of gyms or wellness brands rather than on a training floor at all. And someone who loves to write might cover fitness, health, or active lifestyles as a career in its own right, without working directly with clients.

The larger point is that major, career, and personal interest don't have to live in separate boxes. The best path isn't necessarily the one that looks most impressive on paper. It's the one that lets you use your actual strengths while supporting the kind of life you want to be living, day to day, not just on paper.

DEADWOOD, SOUTH DAKOTA: A WEEKEND GETAWAY WHERE HISTORY MEETS ADVENTURE

There are certain weekend getaways that are centered on relaxation and other on adventure. However, in the case of Deadwood in South Dakota, there is an integration of both relaxation and adventure in one place. Nestled in the northern parts of the Black Hills, the historic Deadwood provides an unusual blend of Western history, natural environment, recreation, local cuisine, and entertainment.

For people who would like to have a quick getaway experience that is different from the typical urban vacation, there is much to see in Deadwood without having to plan everything ahead of time. One can visit the historic downtown area in the morning, venture into the Black Hills in the afternoon, and enjoy local meals and entertainment in the evening.

Why Deadwood Makes an Ideal Weekend Escape

Deadwood is small enough to tour comfortably, yet diverse enough that there will be much to do over the course of a weekend trip. One of the major draws of Deadwood is its history, but another thing about it is the fact that it is surrounded by the Black Hills.

On the other hand, Deadwood makes a good place to visit in accordance with various types of trips. It offers something to both couples interested in its history and restaurants as well as to active tourists who want to make it a starting point for exploring nearby areas.

Step Into Deadwood's Wild West History

The history of Deadwood is inseparable from the epoch of Gold Rush and those characters who contributed to its legendary status. Exploring the historic district of the town is the opportunity for tourists to see preserved architecture as well as people and events which made Deadwood famous.

The historic atmosphere of the town is what makes it unique compared to the ordinary resort destination. Instead of watching just exhibits, the visitors will be able to feel the atmosphere of the place which was of great importance in the history of the American West.

For those interested in history, visiting Deadwood historic places will be definitely one of the highpoints of the weekend trip.

Get Outdoors in the Black Hills

The position of Deadwood gives it a charm that would make it an interesting destination for people who wish to remain outdoors during their vacations.

Even the vacationers who are not much into hiking can find themselves at ease when going outdoors in the form of a scenic drive or simply taking a stroll.

There are also chances for those looking for an active lifestyle to create their weekend around outdoor activities while returning to Deadwood for their meals and entertainment.

Explore the Town Beyond Its Historic Streets

The attraction of Deadwood does not lie only in its past. Guests can shop, sightsee, be entertained, and just hang out in the town in general.

One of the advantages of being in a smaller destination is the opportunity not to rush to visit all places of interest one after another. You may wander around in the afternoon, have some food, visit a local establishment, and keep walking without having a tight schedule.

This is what makes Deadwood such an appealing place to spend a weekend in.

Make Time for Food, Entertainment, and Local Culture

But then again, a great weekend getaway is not always about sightseeing alone. Food, entertainment, and ambiance of a place should not be overlooked either.

As for Deadwood, it provides both entertainment venues and restaurants that fit well into the historical background of the city. And after spending the day exploring the Black Hills or walking around town, one will definitely have enough energy to spend the evening over dinner.

This is actually what sets Deadwood apart from other vacation destinations. One can have as busy or as leisurely a weekend as they wish.

Things to Do in Deadwood, SD for Different Types of Travelers

It all depends on what you expect out of your trip. For history buffs, they might wish to spend more time at the historical landmarks of the town, whereas outdoor lovers might want to dedicate most of their weekend to the Black Hills.

Couples can combine sightseeing with dining and entertainment, while road-trippers can use Deadwood as one stop on a larger South Dakota adventure. If you're looking for ideas before building your itinerary, this guide to things to do in Deadwood SD provides a useful overview of experiences and attractions to consider.

The key is not trying to do everything. Choosing a few activities that match your interests can make a short visit feel much more rewarding.

How to Plan a Memorable Deadwood Weekend

With a little advance planning, you can get the most out of a weekend in Deadwood. First, figure out what is important to you – whether history, outdoor recreation, food, fun, or all of these things together.

Don’t cram every minute with planned events, but allow for some downtime in your schedule. Good walking shoes will be helpful when you want to walk around town, and appropriate outdoor clothing will help you have fun in the hills.

It might be a good idea to look into conditions and operating hours ahead of your trip.

Final Thoughts

Deadwood has what many places of leisure have difficulty achieving: variation without being overpowering. It has its own character thanks to its history and background as being a city from the Wild West, and it has its own natural surroundings in the form of the Black Hills.

Whether you plan to go on a road trip, spend an active weekend, or just visit some place other than your own environment, Deadwood is definitely a place to think about. The most appealing aspect about Deadwood is that you will have the choice to make the trip your own experience.

FIGHTLAND STARZ PREMIERE

Earlier this month, we made our way to Jazz at Lincoln Center to see the premiere episode of the latest series to be released from the 50 Cent (POWER, Den of Thieves, Escape Plan franchise) Universe, Fightland! The night kicked off with words from Kathryn Busby, the President of Original Programming at STARZ. Following her talking about the show, its place within STARZ, and how excited everyone is, she introduced 50 Cent, who is an Executive Producer who brought this series to STARZ and Sky.

He shared how important it was to launch this project through G-Unit Film & Television and what boxing meant to him.

With both of these opening remarks, we saw the first epsiode of this season. At the end of the first season which was full of plenty of action, we enjoyed 50 Cent performing alongside members of G-Unit and special guests. With castmembers from this show as well as those from the POWER universe, it was a great night to enjoy this energy. We continued on to the after party which was held at PH Live at Planet Hollywood in Times Square and enjoyed more performances by 50 Cent and well as hanging out with the STARZ team.

Fightland premiered on July 31st and will drop new episodes each Fri. on STARZ and its app as well. This show is a new high-octane scripted drama set in the cutthroat, high-stakes, cash rich world of British boxing, we navigate the action in the ring as well as what takes place outside of it!

Check out what we enjoyed during the red carpet premiere here, here, and here.

IG @starz

@50cent

PHOTOGRAPHY CREDITS | Fightland/STARZ

Read the JUL ISSUE #127 of Athleisure Mag and see FIGHTLAND STARZ PREMIERE in mag.

HOW TO FIND A STEAKHOUSE WORTH THE SPLURGE

A memorable steakhouse meal depends on more than an expensive cut and polished surroundings. Quality beef, accurate cooking, attentive service, comfortable seating, and sensible pricing all shape the experience. Experienced diners assess those details before reserving a table. Menu research, recent reviews, preparation notes, and total-cost comparisons help guests choose a restaurant that suits the occasion and delivers genuine value.

Check the Full Cost

Menu prices rarely show the complete expense. Sides, sauces, beverages, taxes, and gratuity can increase the final check substantially. Guests comparing a steakhouse in Tampa should review every course before booking. That habit clarifies whether the restaurant suits a planned celebration, business meal, or spontaneous dinner. It also prevents an impressive entree from creating an uncomfortable surprise at payment.

Examine Steak Quality

Premium beef should show clear evidence of careful sourcing and handling. Diners can examine descriptions of marbling, aging, cut thickness, origin, and serving size. Dry-aged beef often develops concentrated flavor, while abundant intramuscular fat contributes tenderness and juiciness. A transparent menu gives guests useful information instead of relying on vague claims about superior ingredients.

Review Cooking Methods

Excellent steak preparation requires controlled heat, proper seasoning, adequate resting, and precise slicing. Menus may reference broiling, charcoal, or wood-fire cooking, but technique matters more than terminology. Guests should confirm available doneness levels and explain preferences clearly. Reliable kitchens produce an evenly cooked center, a well-browned exterior, and juices that remain within the meat.

Study the Side Dishes

Side dishes should support the entree rather than compete with it. Creamed spinach, roasted vegetables, crisp potatoes, and seasoned mushrooms provide contrasting textures and flavors. Strong menus also include lighter choices, such as salads or simply prepared greens. Diners benefit from selecting one rich accompaniment and one fresher option, creating better balance across the plate.

Consider Service Standards

Upscale dining depends heavily on staff performance. Servers should explain cuts accurately, answer questions patiently, monitor pacing, and respond promptly to dietary concerns. Skilled teams recognize when assistance is needed without interrupting conversation. They also coordinate wine service, substitutions, and celebrations with discretion. Such attention demonstrates professional training and helps justify a higher check.

Evaluate the Dining Room

Physical comfort affects how guests experience a long meal. Diners should notice lighting, table spacing, chair support, background volume, ventilation, and cleanliness. A lively room may suit birthdays, while quieter seating works better for anniversaries or business discussions. Decorative expense matters less than whether the environment allows people to eat comfortably and speak without strain.

Read Recent Guest Feedback

Reviews provide practical evidence beyond menu descriptions. Guests should look for recurring comments about steak temperature, waiting periods, portion sizes, hospitality, and noise. One negative account may describe an unusual problem. Repeated observations deserve greater weight. Recent posts are especially useful because staffing, management, menus, and kitchen procedures can change within a short period.

Compare Beverage Options

A thoughtful beverage list should accommodate different tastes and budgets. Diners can compare wines by region, varietal, glass availability, and bottle pricing. Pairing guidance may help guests select a suitable match without unnecessary expense. Classic cocktails, quality beer, sparkling water, and nonalcoholic drinks also matter when a group includes varied preferences.

Look for Occasion Fit

The right restaurant depends on the purpose behind the reservation. Birthday gatherings may benefit from energetic service, generous sharing plates, and celebratory desserts. Anniversaries often suit quieter tables, slower pacing, and attentive staff. Business meals require predictable timing, moderate noise, and clear communication. Matching the dining room with the event makes spending feel deliberate.

Ask About Reservations

Guests should confirm booking policies, cancellation fees, dress expectations, parking arrangements, and seating preferences before arrival. Popular dining rooms can fill quickly during weekends, holidays, and local events. Early communication also helps staff prepare for allergies, mobility requirements, celebrations, or larger parties. A few minutes of planning can prevent avoidable complications later.

Measure Value Afterward

Value reflects the entire visit, not the steak’s weight alone. Diners can assess flavor, tenderness, temperature accuracy, hospitality, timing, comfort, and satisfaction after the meal. A higher bill may feel justified when each element performs well. Conversely, a lower price can disappoint when careless cooking, rushed service, or uncomfortable seating weakens the experience.

Conclusion

Finding a steakhouse worth the splurge requires informed judgment. Guests should compare beef quality, cooking technique, service, comfort, side dishes, beverages, reviews, and total pricing before making a reservation. A defined budget and clear occasion provide useful boundaries. With those factors in mind, diners can choose a restaurant that delivers carefully prepared food, considerate hospitality, and lasting satisfaction.

WELLNESS CHECK-IN | EMMA LOVEWELL

When it comes to our self-care and meeting our fitness goals, there are many ways that we can achieve it in the way that makes sene for our lifestyle. We at down with Emma Lovewell, Peloton instructor and best-selling author to talk about how she came to fitness, what she loves about it, how we can tackle going to our next bike ride, and how dental hygiene is a key component to our beauty/health routines.

ATHLEISURE MAG: When did you fall in love with fitness and when did you realize that you wanted to do it as a career?

EMMA LOVEWELL: I’ve always loved movement. Growing up, I was an athlete and a dancer, and that was my first introduction to how powerful it feels to connect with your body. But I didn’t initially think fitness would become my career. It wasn’t until I discovered indoor cycling and began teaching classes that I realized I could combine my passion for movement, music, and helping others into a profession. The ability to positively impact someone’s day through fitness is what ultimately made me pursue it full-time.

AM: Obviously, we know that you are a Peloton instructor, what are 3 additional workouts you like to do that we should consider adding into our fitness sessions?

EL: I love strength training because building muscle is one of the best investments you can make in your long-term health. I also enjoy Pilates, which helps me stay mobile and grounded. And whenever I can, I get outside for hiking or long walks—it’s great for both physical and mental wellness.

AM: For those that may not have taken a cycling class before, how can someone who is going to their first studio class be best prepared when it comes to taking a class?

EL: Remember that everyone was a beginner once. Arrive a little early so you can feel more at ease and it gives you more time to set up your bike properly. Wear comfortable workout clothes, and bring water. Most importantly, focus on having fun rather than keeping up with everyone else.

Your first class is about learning the experience and finding your rhythm.

AM: You partnered with WATERPIK! Why was this brand synergistic with you and tell us about their campaign Gum Gains!

EL: I take my oral hygiene VERY seriously. I’ve flossed religiously for the last 20 years – every single day! And so, just like in the gym, it was time for me to take my oral care routine up a notch and that’s when I started using the WATERPIK PROMAX water flosser. This partnership with WATERPIK on their Gum Gains campaign felt so natural because it’s all about progression and consistency – just like on the bike or lifting weights.

Whether it’s my gums or in the gym, I’m committed to prioritizing my health every single day.

AM: We all know that dental hygiene is essential and that we should be brushing as well as flossing - why is flossing with the WATERPIK PROMAX something that we should incorporate into our dental routines?

EL: The WATERPIK PROMAX water flosser helps restore gum health, not just improve it.* It actually has a brand-new feature called SMARTADVANCE Mode that starts gentle and automatically builds up to an optimal intensity. Taking care of your body is so important and your gums are part of that.

We can’t forget to work out our gums.

AM: As an instructor as well as a busy mom, how do you take time for yourself?

EL: I’ve learned that self-care doesn’t always have to be elaborate. Sometimes it’s a workout, a walk outside, reading a few pages of a book, or simply enjoying a quiet cup of coffee before the rest of the house wakes up. I’ve become much more intentional about finding small moments throughout the day that help me recharge.

IG @waterpik

PHOTOGRAPHY COURTESY | Emma Lovewell

Read the JUL ISSUE #127 of Athleisure Mag and see WELLNESS CHECK-IN | Emma Lovewell in mag.