Athleisure Mag #42 Jun 2019

Jun 2019

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AthleisureMag.com

JUN 2019

@AthleisureMag

PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

FASHION CONTRIBUTIONS PHOTOGRAPHER Paul Farkas | Mary Kang | Benjamin Lozovsky | Sansho Scott | STYLIST Kimmie Smith

BEAUTY CONTRIBUTIONS GROOMER Bamike Ogunrinu

ADVERTISING

info@athleisuremag.com

@ATHLEISUREMAG CONNECT + VISIT

E-mail: info@athleisuremag.com Website: www.athleisuremag.com Athleisure Mag, a Division of Athleisure Media LLC.

table of contents STYLE FEATURES

57

THE PICK ME UP

118

STYLE FILES: PRINTS

119

STEP INTO THIS LOOK FOR A DAY PASS AT THE CABANAS

issue #42 jun 2019

REFINED RUSTICITY with Chef George Mendes PHOTOGRAPHY Paul Farkas STYLIST Kimmie Smith GROOMER Bamike Ogunrinu

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Refined Rusticity Our June cover is Michelin starred chef, George Mendes who is the restaurateur of Aldea as well as Chef Club Counter’s pop up, AMAR. We talk with him about his passion for cooking, his culinary journey and where he gets his inspiration.

BEAUTY FEATURES

54

CALAMANSI BEAUTY

121

ATHLEISURE LIST

126

IN OUR BAG

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Jun 2019

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Something You Should Know with John Salley We talk with NBA Champion John Salley about his legacy, wellness and more.

Pride Island 2019 LIFESTYLE FEATURES

50

ATHLEISURE LIST STANDARD DOSE

52

ATHLEISURE LIST CAMP WONDERFUL

AthleisureMag.com

See Madonna, Grace Jones, Teyana Taylor and Amara La Negra.

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58

Style Inspired with 84 Brad Goreski

We talk summer style with Brad Goreski.

Jun 2019

The Art of the Snack with Osteria 57

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This month, we head to The Village to enjoy Osteria 57’s menu which is filled with an array of dishes that consist of pescatarian and vegetarian delights. We talk with Chef Riccardo Orfino to talk about his culinary background and signature dishes.

The Fitness Icon 143 with Denise Austin

We sit down with trailblazer, Denise Austin who talks about her start in the industry in the early day of aerobics, her current projects and more!

Jun 2019

Athleisure Studio Tune into our podcast network, Athleisure Studio. Subscribe on Spotify, Apple Podcast, Stitcher, Google Podcast and more.

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Bingely Books + 106 Bingely Streaming In our monthly feature, we share what we’re reading and streaming this month while you’re on your commute, working out or taking some down time.

The Nine List

153

We’re focused on how you can enjoy beauty, fitness and style when you’re off to the next destination!

AthleisureMag.com

REFINED RUSTICITY with Chef George Mendes PHOTOGRAPHY Paul Farkas STYLIST Kimmie Smith GROOMER Bamike Ogunrinu

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Jun 2019

We have been a fan of Chefs Club NY since 2017 when we did our interview with Chef Chris Szyjka who had a residency there and was also participating in Cochon555's NY leg then. It was inthis interview that we found out Chefs Club was founded in 2012 by Stephane De Baets. This restaurant group features some of the world's top chefs in iconic locations including: NYC, Chefs Club Counter, Aspen and Taipei. Chefs enjoy being featured in these locations as well as being able to have takeovers in their space and menus.

In addition to their fine dining component of Chefs Club, in 2017 Chefs Club Counter, a fast casual brand opened as means to focus on this sector of the market. It was at a recent Michelin 4x4 dinner held at Chefs Club that we found out more about Chefs Club Counter and the current residency of Chef George Mendes with his concept restaurant AMAR! Our menswear cover rocks easy looks that Chef would wear in the restaurant as well as planning a number of tasks involving this restaurant as well as his Michelin starred Aldea in Union Square including summer's accessory - sunglasses. We talk with him about his Iberian/Portuguese cuisine, his culinary journey and how he maintains inspiration when it comes to making fantastic dishes. Whether you enjoy his offerings at Aldea or you enjoy enjoy his fast casual fare at AMAR, he's always bringing the love of Portugal in every bite.

ATHLEISURE MAG: When was the moment that you realized that you loved food and wanted to be a chef?

CHEF GEORGE MENDES: I think it – it really came in stages to be honest with you. I grew up in a Portuguese household where there was always fresh food on the table and a patch of garden even if it was in the backyard or on the driveway. My mother would always cook for my dad, my sister and I. We would always have home cooked

meals 5 or 6 days out of the week.

When I graduated from high school, I wasn’t pushed to go into the direction of going to college or to university. My mom and dad said that I should find something that I loved and work to make money in something that I wanted to be a part of. I took a field trip one day to the Culinary Institute of America with my marketing class and I spent the day up there and fell in love with it.

I think that I truly believed that I already had a seed planted in me from growing up around good food from my mother cooking at home, but also the holiday feasts always made a big impact. I can still smell the Portuguese table of the bounty of salt cod, rice dishes, suckling pig and filet mignon.

It was kind of a mingling of Americana and Portuguese foods. So, there was filet mignon and surf and turf with lobster tails. There was this chicken rice and rabbit. I was just was planted at a very early age growing up that the the life and culture of living in a Portuguese community always had – food.

AM: Nice – it’s always food!

CHEF GM: Food there was always food.

There would be Saints Day celebrations at a local Portuguese Community Club and there would be sardines on a charcoal grill, there was chicken grilling with pitti pitti sauce which has inspired recipes in my career today whether it’s a sandwich or half of a chicken grilled with the same sauce that I grew up with. It’s funny because I have come full circle now in a way!

AM: Can you tell us about your culinary experience from where you trained through restaurants that you worked with prior to Aldea?

CHEF GM: It all started with the Culinary Institute of America in the early 90’s. From there, I spent another year in a classical French restaurant at The Stonehenge Inn - classical French cook-

ing. Then I came to New York for the first time and took a cooking class with Chef David Bouley and then I asked him for a job on the spot because I was mesmerized by the kitchen itself and the brigade and how it reminded me of school a little bit. But the food had a big impact on me and I wanted to learn a different style of cooking.

I stayed with him for over 3.5 years and in between, there were stints in Paris at Arpège, a 3-star Michelin restaurant.

I was able to do that for awhile in the late 90’s and then I came back to New York again and helped a fellow Bouley cook/chef open up his restaurant called Wallsé which was Austrian and went through the experience of what it was like to open up a business from scratch and to learn all the parts. From there, I took a job as a chef at the age of 24 at a little bistro called Le Zoo. I was very young and I was doing the kinds of things that I learned at Bouley. But I had the desire to still travel abroad and to learn from French Masters. So I moved to Washington DC which was a link to get me back to France again so I did that. I went to the South of France to work and came back to the US again and took a job working as a chef at a restaurant in Times Square with a very very heavy pre-theater business – insane!

AM: How did that feel?

CHEF GM: It was insane! It wasn’t quite scoop and serve style of cooking, but it was high volume and every thing had to be ready and get it done fast!

I missed the finesse and I missed the tinkering. You know, tweezers weren’t around yet so we weren’t doing all of that yet – but 5-8 years later, I hit a point where there was a lot of noise coming out of Spain with this avant garde movement that was happening in terms of a culinary revolution.

I thought, “wait a minute, Spain is a neighbor of Portugal," and I started seeing the relationship of this familiar-

ity happening between the two countries especially with the flavors of the olive oils, garlic and the tomato. I worked with Martin Berasategui and that was a big lightbulb moment for me and that’s when I knew I wanted to create my own style and my own identity. I felt that I had trained for many years at that point and now was the time to create my own voice. He opened up my eyes to the cooking that I grew up with again. He said, “revisit those flavors that wholesomeness, rusticity the memories, those aromas and try to interpret them and put it all together. Put them all in a stock pot, mix it up and see what comes out.”

At that time, I took the Chef de Cuisine position at Tocqueville which was a French American restaurant with the agreement with the owners that I was given the opportunity to create specials and contribute to the menu and that was my first foray or first road to take the discovery of what I wanted to be as a chef and that’s what also led me to creating the style of Aldea.

That’s when I realized that that was what I wanted to do and started calling it “refined rusticity.” It’s a term that I coined and we talk about it in the book a little bit as a means to really capture the rustic nature of Portuguese cooking and to finesse it all the way.

AM: How was it creating your book and how much time did it take you?

CHEF GM: Two years. Books are a fun project. They’re a lot of work, a lot of soul searching, a lot of hours, a lot of talking and writing – a lot of recipe development. Because a lot of the things that we do in the kitchen are not measured precisely unless you’re going into pastry. When we were doing the book, my author Genevieve would measure the cups and table spoons of this. It wasn’t just a drop of olive oil or a dash or a smidgen - those words didn't exist anymore. It was a fun project.

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AM: Do you think you would do another cookbook?

CHEF GM: Yeah.

AM: Are you currently working on a cookbook?

CHEF GM: I’m not currently working on a cookbook as I have a number of restaurant ideas and concepts on my mind to focus on right now. But, books are a great way to put a lot of ideas together to help with your name and to expose it to the public more. It allows you to tell you story more and people can hold it in their hands and say, “I want to eat in this restaurant and I want to know more about this particular cuisine.” I really like that part of it.

AM: Tell us about Aldea and what one can expect when they are coming in to dine?

CHEF GM: They should expect what I like to say, “a roller coaster ride” in a way that they are able to eat in an open kitchen area with a chefs counter or chefs table or to eat in a romantic/intimate booth to the side or to go upstairs and to be able to eat in the Mezzanine or private dining where it can be more quiet. So, they’re given a lot of different dining environments.

As far as the menu goes, that mark of classic Portuguese flavor but what I also like to call a free spirit that Martine and I believe in – we cook with the seasons, we cook with the farmer’s market – we cook with what’s inspiring us. There is a lot of inspiration from Japan and other former Portuguese colonies like Goa, India and Brazil and Macao, China. So there’s a lot of adventurous flavors going on there. You know I really want people to come to Aldea with an open mind. At the same time, I don’t want to over complicate it. They are coming to enjoy an anniversary or a birthday, but they are also coming in to be fed and nourished. So that's our number one responsibility.

We want to offer something that is creative and sometimes entertaining, but also making sure that you leave content, happy and satiated!

AM: You have received a number of accolades for Aldea including a Michelin star. Can you tell us what it means to receive that?

CHEF GM: You know, receiving a Michelin star is a great stamp being that I trained in Michelin star restaurants.

Having a star of our own means a lot as it’s great recognition but it pushes us harder to maintain it or sometimes you get another one. It’s nice to be recognized being that the Michelin guide is French history and now that they are globalized, it’s great to have Portugal on the map. There's two Michelin star restaurants in Portugal in Lisbon and in Rocali and there’s a little Portuguese inspired restaurant here in NYC – Aldea. It means a lot to be in that book and it’s really satisfying, inspiring and it motivates us.

AM: Some people don’t know how you get one and what that process is.

CHEF GM: Yes the Michelin Guide historically and notoriously works anonymously with inspectors that come to your restaurant unannounced. They could be dining by themselves, a party of 2, 4, 6 or 8. We never know.

AM: So you have to be on your game all the day.

CHEF GM: Yeah – being on your game all of the time. It is like that!

AM: You have a pop up this summer going on with Chefs Club Counter called AMAR. Can you tell us how this came about to as well as the collaboration with international model, Sanne Vloet?

CHEF GM: You know, with Chefs Club, I have always had a relationship over the years with Stefane the founder

and he has always given me opportunities to contribute to Chefs Club the brand and I have always enjoyed those opportunities. I have always had this concept of trying out or feeding a mass market with the lunch rush for what people want for lunch while also providing them something healthy and quick but also with the same stamp of flavors that we do at Aldea and in my DNA with my Portuguese focus. Stefan and I spoke for awhile and it grew into something small next door to an opportunity of the whole corner of Chefs Club Counter and here we are 2 weeks in and it’s going great. It’s great to have that opportunity in a place like Soho with foot traffic and lunch rush which is a whole different ball game for me and to feed people in an hour and a half which serves 150-200 people which is a total different direction from what we are used to doing over at Aldea. It’s taken some time to adjust and to tinker. Like food has to be plate within 10 seconds versus a minute.

Things are a lot more immediate and we’re discovering new cooking techniques and combining ingredients that travel well – using online ordering platforms. So it’s been fun and it’s been a learning curve that’s challenging and a lot of work.

AM: How do you juggle running Aldea as well as AMAR – what does a typical day look like between these two restaurants?

CHEF GM: Well I’m lucky that Aldea doesn’t do lunch. So I’m lucky that I can do lunch at AMAR at Chefs Club Counter and be able to dinner at Aldea although AMAR does stay open a little later. But I am trying to split my time between the two. The month of June has been heavy focusing on AMAR right now, but it’s been going really well and Aldea is only open 5 days a week Tues – Sat and AMAR is lunch everyday haha.

I like to push myself and I like challeng-

es and problems. Things that give me opportunities to grow because it’s very easy to become stagnant and to regress and rest on our laurels. You end up not moving so opening AMAR at Chefs Counter Club during the summer as a pop up has given me a new challenge that that’s what I really love.

AM: Why was it important to you to participate in this pop up this summer?

CHEF GM: First and foremost is to test AMAR the concept and to test the environment for fast casual and to see what that’s like. A lot of chefs these days that have fine dining restaurants want to dabble in fast casual with a quick serve environment. I was given this opportunity to do this for 3 months as a pop up so it’s an opportunity for a prototype that can be permanent afterwards. That’s the main focal point here. It’s also to make sure that we have a responsibility that the paying customers have something good to eat and quick. I think I come on board with the same standards and excellence that we have at Aldea and the reputation of Chefs Club. We’re doing a lot with Michelin and the 4x4 dinners as you know and representing that brand of Chefs Club and Chefs Club Counter in quick service is fun. It’s an interesting time!

AM: How important is it for chefs to utilize opportunities such as going on air, being on social media to showcase your brand and various projects that you are apart of?

CHEF GM: I like the opportunity to feed more people, reach a different audience precisely. Aldea is a fine dining restaurant where we have an average check average that the diner can spend about $110 to $130 per person for a number of courses and beverages. Doing AMAR, we’re now in the bracket of $18 to $20 a person. So, I really enjoy the opportunity to feed more people at a different time of day

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at the lunch rush for the quick serve environment.

AM: What are 3 signature dishes which can come from either restaurant that people need to try.

CHEF GM: At Aldea, it’s been 10 years but the Arroz de Pata (duck rice) has still been a signature dish that I have always enjoyed and the Hokkaido Sea Urchin toast at Aldea which I would say is a tie. Ah the Shrimp Alhinho Xerem - ah that’s good too.

AM: It’s hard to just choose a few!

CHEF GM: And then at AMAR, I’m having fun with these salads. It’s been about 2 weeks in and building a salad that is going to quench your hunger or satisfy you for running out of work for an hour etc and giving you a protein, veggies and greens to hit every food group and dancing with all of the people’s dietary restrictions – vegan, gluten-free, dairy-free and nut allergies!

It’s been challenging but I welcome it because this is the age we live in and there are a lot of demands and people are very food savvy and watching what they eat and that’s what AMAR is. AMAR means “to love” in Portuguese and there is this care that is involved and a care for what you are putting into your body and high quality ingredients and care into the preparation and serving it. It’s a delicate dance between producing a lot of food in a short period of time and presenting it in a beautiful way. So there is a lot to put this into the mix.

AM: What are 3 ingredients that you usually have in your kitchen that you enjoy cooking with?

CHEF GM: Really good Portuguese extra virgin olive oil, fleur de sel which is flower of salt and I think the last one has to be fresh parsley, fresh cilantro and lemon thyme. I think that those three herbs are the anchor of my cui-

sine and what we really do to balance the power of protein and meats and vegetables. I love citrus as well so I cook with a lot of zest of lemon and lime and like the brightness and acidity that it gives.

AM: Iberian and Portuguese cuisine are a part of your culinary style. You are participating in a culinary tour this fall in Portugal and you are also a part of TAP Air Portugal’s Taste the Stars Programs, can you tell us about this and why these are areas that are also great to include in your chef’s portfolio?

CHEF GM: I think that it’s important to bring awareness to Portuguese gastronomy and I think that we are still under the radar. I think that we’re of the level of Italy or France or even Spain our neighbors. I try to build awareness with my colleagues in Portugal as well and bringing a group of people through an itinerary all over the wine country in Portugal and to dine at restaurants and cooking and demonstrations – talking about the culture of Portugal gastronomy is just another push into calling for exposure and attention. To say that you’re this little country and you’re trying to do something well. A lot of talented chefs are there. We have beautiful landscapes, beautiful architecture and beautiful ingredients. I think that we have some of the best seafood in the world. Having the opportunity to show people there that are going on this trip as well as doing what I do here in New York and with what we’re doing on TAP Air Portugal with the airlines – in Business Classes, we’re presenting people with Portuguese flavors with an Aldea DNA. Again, along that same goal of showing travelers and people flying to Lisbon and Portugal for the first time what Portuguese cuisine is for the first time. I think that airplane food gets a bad rap. I think that initiatives like these really help.

AM: It’s great that people have that cu-

linary opportunity by being on that flight. Clearly, you travel quite a bit, what are 3 things that you have always have in your carry on when you’re heading to the next destination?

CHEF GM: Um wipes – cucumber wipes to keep fresh. I mean, I just love the air on airplanes it’s so stale and dry.

Waking up from a nap on an airplane – I like to rest and I’m not a great flier because I hate turbulence. So I always take something to calm me – a lot of homeopath herbs right now that I enjoy. I like a good pair of noise cancelling headphones, an eye pillow, an eye mask and then a good snack. I try to board with a good yogurt or a Kind Bar. Those are my top things. If it’s a really long trip, I make sure that I have good music downloaded as well as a movie or two.

to run and I love the exertion of it and the mental strength that it takes to do the distance running whether it takes 13 miles or 26.2 to run a marathon. I love the runner’s high and what I feel after running a 30 minute easy pace run. It builds a lot of clarity, strength and I can spend some time in my own head. It’s been a good thing for me.

Then I’m on my back. I like cycling. My girlfriend, Suzanne and I, tend to find ourselves on our days off as she has an intense job as well. We use Sunday afternoons to go for nice bike rides.

AM: What keeps you inspired to continue cooking? Is it going to travel destinations, goals etc?

AM: Everyone needs a soundtrack!

What do you do to stay in shape?

CHEF GM: I’m inspired by traveling and I’m inspired by visiting new restaurants and catching up with my friends to see what they are doing. I think that Lisbon with the new 2 Michelin star restaurant it has and the 1 stars with these young chefs that are coming into their own and finding their own voice.

I love to go to these places in Mexico like Tulum and eating in these restaurants that have these great Yucatan recipes and ingredients and salsas.

Cooking outside and open wood fire grill – these things are very inspiring.

But what keeps me really motivated is just being in the kitchen and looking at fresh ingredients. Cutting them open and paying attention to the color and texture and what they taste like. What new combinations I can come up with and what wacky interpretations I can do – why not grill a cucumber as opposed to just using it raw. I like tinkering around and being in the kitchen. I can let the team take care of regular customers and I can have the opportunity to just cook what I am feeling at the moment with no menu, no guidelines, no rules. To express what I am feeling at the moment!

CHEF GM: I run. I’m a runner. I do a lot of half marathons and marathons.

Right now, I’m a little injured but I love

AM: Are there culinary areas that you have yet to go to that are on your bucketlist?

AM: Who are you listening to right now?

CHEF GM: Ah Tame Impala it’s an indie band led by Kevin Parker, they’re Australian and are amazing. I’ve seen them live and I’m going to see them live again in August at Madison Square Garden.

I have to be honest with you, I think I love all genres of music. I could be into hip hop one day and be into classic rock the next. Then I’m into jazz. At AMAR, our playlist is very heavy into Brazilian and Samba jazz and I think that music is very powerful. It really resonates with me and sets the mood. It makes me happy and when I’m upset, I just listen to music and it just turns me around. It takes a really happy moment and makes it even happier. So I will talk to people who will say, “music does nothing for me,” and I’m like, “oh God – how can you say that?”

CHEF GM: I want to go to South America – Brazil, Chile, Peru, Argentina. Chile - has hundreds of varieties of potatoes for example and I want to go and experience that!

LOOK 2 PG 16 - 18 | HANRO V-Neck T-Shirt | MAVI JEANS James Skinny Jeans | RANDOLPH Intruder IR002 23K Gold E.P. | TITLE OF WORK Double Cuff with 10MM Leather Bracelet |

Reserve your seat for Chefs Club Presents: Côté Médi by Chef Terrance Brennan which runs from July 10th - September 28th.

LOOK 3 PG 28 - 35 + BACK COVER | LOOK 2 | PARAJUMPERS Zipped Fleece | TED BAKER Sunglasses |

@GeoMendes @AldeaNYC @ChefsClubNY @ChefsClubCounter BEAUTY CREDITS Groomer, Bamike Ogunrinu prepared the skin and styled the hair for this shoot.

MAKEUP PREPARATION PRODUCT LIST PREP | BIODERMA Micellar Water | REBELS AND OUTLAWS Love Potion | DRUNKEN ELEPHANT B-Hydra Intensive Hydrating Serum | TWINMEDIX Pro: Refine Eye Corrector + Moisturizer | EMBRYOLISSE Protective Repair Stick Moisturizing Lip Balm | FACE | MAKEUP FOREVER Ultra HD Cream Foundation + Pro Bronze Fusion Bronzer 20M | KETT COSMETICS Kett Set | BENEFIT COSMETICS Foolproof Brow Powder | SURRATT Expressioniste Brow Pomade | HAIR | LAYRITE Superhold Pomade | @BamikeOgunrinu FASHION CREDITS Kimmie Smith created luxury easy casual menswear looks for this cover shoot.

LOOK 1 COVER + PG 21 - 27 | TILIT Chef's Coat | MAVI JEAN'S James Skinny Jeans | TITLE OF WORK Double Cuff with 10MM Leather Bracelet |

@Shes.Kimmie PHOTOGRAPHY Paul Farkas shot this editorial using Canon Mark IV; and selected Canon lenses: EF 50/1.2 L, EF 24-70 f/2.8 L II, and EF 70-200 f/2.8 L II. @PVFarkas You can hear Chef George Mendes' interview this month on our show, ATHLEISURE KITCHEN which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast.

2019

A Festival for Denim Lovers June 8 & 9 | 11am - 6pm

A two-day shopping event with the best denim brands, a rare sneaker exhibit, vintage treasure hunting, seminars, music, food, and more.

Metropolitan Pavilion 125 W 18th Street New York, NY 10011

For more information and to purchase tickets, please visit: denim-days.com

Use code NYDD19 and receive 10% off rides. Terms apply.

This month, we talk with John Salley, who had a phenomenal NBA career with 4 Championship rings on 3 separate teams. Post his NBA career, he has been a host of FOX Sports' Best Damn Sports Show Period, a host on a number of shows such as VH1's Basketball Wives and Basketball Wives LA, as well as a number of other hosting and TV appearances. In addition, he is known for his philanthropy, activism and his investments within health and wellness.

With his focus on veganism as well as the cannabis sector, he has a truly diversified portfolio. We talk with him about his career, his legacy in the game and his transition into current projects.

ATHLEISURE MAG: What was that moment that you realized that you wanted to play basketball and ultimately, go to the NBA? JOHN SALLEY: At the time, I think that I was 6 years old! I was realizing that everybody was getting up early to go to work and I saw that people were playing games at night and that’s when I knew that was a job that I wanted instead.

AM: As a 15 year veteran in the league and as the first player to win 4 championship games on 3 different teams, what do you think your legacy is in terms of your contribution to the game?

JS: Oh wow. My legacy? Some of my teammates like me, I say it all the time time that everything is just moments in time! For me to be on that stage 5 times and to win 4 of them is an amazing accomplishment and that can’t be taken away. A lot of the people that I talk to say that there are great players and I tell them that there is a difference between great players and champions.

AM: A lot of people during this time of year get a little confused when it comes to buying their father or father figures something for Father’s Day. What are 3

gifts that you suggest so that we’re not just getting in the rut of a coffee mug or a tie?

JS: A tie and a coffee mug is good because next year you realize that you broke that coffee mug or you're still wearing that tie that everyone saw at that Christmas party ha ha! I have this wonderful bald head. God took the middle out so I took the rest out. I love and use the Philips Norelco 6000 Shaver. It protects your skin from getting those cuts and head bumps. It has rings that goes around. It feels good all day. I shave my head so that I can always be smooth and ready.

I also love, as I am a photographer and always take pictures – Epson Workforce BT4750 Printer with an ecotank.

Many people take pictures and they leave it on their camera. Sometimes I like to put it in a frame! I like when you can have something in your hands and and know that you have it.

Lastly, you can get the 4K UHD Blu-Ray Player which is available at Amazon, Best Buy, Target etc. A lot of guys have a lot of Blu-Ray collections but I love that you can just sit back and watch all of your favorite.

I love Bumblebee so funny and you can watch with your whole family at anytime! They also have Forrest Gump which I believe is one of the greatest movies of all time – everybody else does too. Tom Hanks got his award because of it – you can do anything in America and that is a proven thing about Forrest Gump and everything counts to the next point. It’s the 25 year anniversary too! Then there is Batman.

I mean, you have Jack Nicholson and he was psycho and they played a lot of Prince music which I loved! The movies come along with this player and it's cool that this is what people want to see. That's what I think works for Father's Day.

SOMETHING YOU SHOULD KNOW

with John Salley

AM: This time of year also makes you think about what you want to gift grads – what ideas do you have for that?

JS: For a grad – I don’t want you sitting around all day eating nachos that’s not vegan and just watching movies although it’s a great gift to have! I definitely suggest the Epson printer for anybody.

AM: As you transitioned from the game, you’ve been in movies, hosted shows, are philanthropic and you are making serious moves in the health and wellness sector. Why is being involved in this area so important to you?

JS: Well, I have a big foot but I want to leave the smallest footprint on the planet whenever I decide to leave. I believe everything deserves to have life.

Nothing needs to be taken from life it just needs to have life. I believe that the best you can, the best energy you put forth, making sure you do something to help society, the world, the planets, and animals – the more you do the more you’re blessed! @JohnSalley PHOTOS CREDITS | PG 45 + 48 JOHN SALLEY | PG 46 + 47 Shutterstock |

You can hear John Salley's interview now on our show, #TRIBEGOALS which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast.

ATHLEISURE LIST: NYC

STANDARD DOSE Last month, Standard Dose launched its three-story space as a CBD based wellness experience in NYC's NoMad neighborhood. Their aim is to create an environment as a destination for elevated wellness that aims to facilitate an understanding of natural restorative practices. Guests can enjoy high quality CBD and plant-based products, daily yoga, meditation, education workshops and spa services. Educators are on site to inform shoppers on the benefits and uses of 100 curated CBD and plant-based topical and ingestible products.

This month, keep an eye out for a spa treatment room where select clean beauty services and body treatments can be reserved.

STANDARD DOSE 1145 Broadway NY, NY 10001 www.standarddose.com @StandardDose

Upon continuing in the space, a tea bar offers custom blends for detox, immunity and healing. Beyond this area is a meditation studio where guided sessions can be booked.

On the top floor, an outdoor rooftop hosts a number of additional meditation and yoga classes. In addition, there will be community events that focus on CBD and plant-based wellness.

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ATHLEISURE LIST: Timber Lake Camp in Shandanken, NY

CAMP WONDERFUL

Camp Wonderful is a summer camp for adults that launched in August of 2017. Co-Founded by Jonah and Paige, both enjoyed their experiences attending camps and enjoying the transformative experiences that take place when one is within this environment.

Both also worked at Cirque du Soleil.

This camping experience is recreational drug and alcohol free as well as tech free (no access to your smartphones) which allows people to connect with one another and to truly be present.

When purchasing your all inclusive camp experience, breakfast, lunch and dinner are created by expert foodies that meets the dietary needs (food allergies, restrictions and preferences) of the guests that are attending. Previous campers have enjoyed the late night snacks offered at Ma's Basement (their camp canteen) like s'mores.

Campers enjoy an array of activities that allow them to rest, recharge and to engage with fellow attendees. With professional trained on-staff counselors, activities include arts & crafts, writing, playing music, self-defense, sensory walks, night hikes, greeting card making, speaking Shakespeare, book readings, acroyoga and more.

Guests can stay in a shared luxe cabin or they can bring their own tent and camp on the grounds. Cabins come with attatched private bathrooms, air conditioning, shaded porches, beds with premier bedding and pillows and you can select inclusive/mixed gender or an all male/female housing.

Guests have access to luxury cabins, outdoor areas, 2 lakes, heated pool, athletic fields, theater and performance space, yoga an dance spaces, gyms, and full art studios.

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Campers can drive to the camp or can take Camp Wonderful's private buses that are $75 round trip. In addition, you can purchase single or group tickets.

CAMP WONDERFUL Timber Lake Camp Shandanken, NY 12480

You can still reserve your 4-day/3-night camp experience by selecting Sept Sept 5th - Sept 8th or Sept 12th - Sept 15th. Each all inclusive experience is available at $799. To get an idea of what's in store for you, make sure to check out an itinerary.

www.campwonderful.com @campwonderful

PHOTOS COURTESY | Camp Wonderful

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PRIDE ISLAND

D 2019

This month marked Athleisure Mag's 3rd year of being media sponsors for NYC PRIDE! In addition, this year WorldPride took place throughout the month here in NYC. WorldPride has been in existance for 20 years and has had 6 times that it has been showcased; however, this year was the first time that it has taken place in the US. It came to NYC as a means to honor the 50th anniversary of the Stonewall Uprising Commemorating the historic event where the modern movement began in 1969.

This year's theme, "Millions of Moments of Pride" included events ranging from panels, parties, movie nights, brunches and more. Being able to share the events as they took place as well as attending them is part of the fun of celebratiing during this time of year while also supporting and being an ally to our LGBTQI+ community. The events culminated in one of our favorites - Pride Island. This event takes place over the last 2 days of pride and includes a number of performances from an array of entertainers.

This year included Grace Jones, Teyana Taylor, Kim Petras, Amara La Negra and Madonna!

Check out amazing moments from PRIDE ISLAND. PHOTO CREDITS FOR NYC PRIDE + WORLD PRIDE | THIS PG - 67 Mary Kang | PG 68 71 Sansho Scott | PG 72 - 79 Benjamin Lozovsky |

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Go! crispygreen.com

facebook.com/crispygreen

@crispygreensnacks

@crispygreen

Inspiration doesn’t just occur.

It’s created.

Perfection isn’t simply achieved.

It’s worked for.

Reserved for those who get out and go. Fueled by nature. Motivated by spirit. How do you go?

We loved Brad Goreski when we first met him on BRAVO's The Rachel Zoe Project as he stepped into the world of styling and being her assistant, he continued on with the network's It's A Brad Brad World and appearing on a number of shows including being a co-host on E! Fashion Police for a number of seasons and during Awards Season on E! Live From the Red Carpet where he gives the inside scoop on who he dressed, who is wearing what and making predictions on what designers we will see on the red carpets. His career has included being a Creative Director at Kate Spade and dressing a number of coveted celebs includign Emily Ratajkowski, Demi Moore, Rashida Jones and Jessica Alba to name a few. He's known for rocking dapper style and never being afraid of color and patterns for his clients or himself.

With summer officially starting this month, we took some time to talk about how he got into the industry, how he is inspired to dress his clients, the importance of sunglasses - summer's accessory and last month's MET Gala looks that he loved this year.

ATHLEISURE MAG: When did you know that you wanted to be in fashion and ultimately know that you wanted to be a stylist?

BRAD GORESKI: I think I knew from a very young age. I always loved fashion and putting looks together for myself and for my mom. I was always so aware of what everyone was wearing that I feel like this is kind of exactly what I was supposed to be doing. But the real turning point is when I was in college and I was looking for a summer internship and I landed at one in Vogue in NYC and the rest is kind of history. I just knew that it was where I wanted to be. I feel very lucky that I have been able to work in an industry that has been so welcoming to me for many many years now and I feel very very lucky!

AM: How do you get inspiration when it comes to styling your clients?

BG: Social media is such a great place to get inspired. There is everything from the past, present and future available to us there. I follow a variety of different people and different pages. It’s so fun to be able to see something like I noticed an old image of Marilyn Monroe the other day in a great black lace blouse, pencil skirt and heels and just the whole vibe of the setup! I said to myself, “I have to do this with one of my clients this summer.” It was just a really beautiful summery look and there are so many great trends this summer as well. It’s just really fun to keep up with these trends on social media.

AM: What are 3 trends this summer that we should be thinking about in terms of creating our dynamic look?

BG: Well one of the big trends that I’m loving in terms of the summer for men and for women is really bright bold color.

Whether that’s a bright red or a royal blue or even something as crazy as a bright yellow. Thinking about bold color is one of my favorite trends! You can do that even in suiting with a blazer or even in shorts.

The second one is florals – florals are everywhere right now whether it’s a bigger floral or more of a micro floral – a smaller one – I think florals for men and for women is a nice summery way to kind of add a little bit of interest to your wardrobe.

Of course, number 3 is always having a good pair of sunglasses. I’m so happy to be partnering with the Vision Council to be talking about sunglasses and protecting your eyes this summer and also the best ways that you can purchase a pair of sunglasses and the steps that you can go through to be thinking about when you are buying a pair of sunglasses. You always want to be protecting your eyes and buying those that protect yourself from UVA and UVB rays. You want to look for that little sticker that we’re all familiar with on your sunglasses that let you know that they protect you from this. You also want to be able to have the right comfort and fit. You want to get a pair of sunglass-

STYLE INSPIRED with Brad Goreski

es that really suits the shape of your face.

Then you need to look at your lifestyle.

What do you do throughout the day? Are you super active, are you running errands, do you run around with your kids? Next, what’s your style? Are you looking more towards a Marilyn Monroe style that is more vintage and has a cat eye or are you looking to be a little more classic and looking to do an aviator?

AM: These are great points and there are some people that opt not to wear sunglasses! What do you believe are some of the misconceptions that they have that results in them not wearing them?

BG: I think that there are a lot of myths out there about sunglasses. I think that some people believe that if it is cloudy outside, that they are not getting any UVA/UVB exposure. Whether it’s cloudy out or not, you are always at risk of UVA/ UVB exposure. I think that also when people look at their sunglasses and see that it has a super dark lens, they think that they are getting the ultimate in protection.

The only way that you know that you’re getting protection from UVA/UVB protection is when you see that little sticker that says that. You want to look for it for sure.

I think that The Vision Council says that whenever you’re out during the day that you should be protecting your eyes with a pair of sunglasses.

AM: These are great points that we should always be mindful. As someone that I know travels quite a bit, what are 3 things that you tend to carry with you in your carryon when you travel?

BG: Very good question because I am taking off on a flight this afternoon! So, snacks – I always have to have them with me. I like to have my own with me because I like to eat on the airplane and it gets me through. I always have some bars, a little treat, I like to carry some almond butter with me. I always have earplugs with me as well because I like to have just quiet.

I also like to have my headphones with me as well. The last flight I took, my head-

phones fell out of my bag in the backseat of the car and I really had to do some centering work. I was like, what am I going to do for 6 hours?

AM: That is the worst!!!! We have been fans of yours for a long time and love seeing you on E! Live from the Red Carpet. As the Met Gala taking place last month with its focus on Camp, what were your 3 favorite looks from this year’s carpet?

BG: Ooo that’s a good question! I am going to say that I loved Cardi B in Thom Browne, Katy Perry in the Moschino chandelier and I love Emily Ratajkowski in Peter Dundas I believe. @MrBradGoreski PHOTOS CREDITS | PG 85 BRAVO | PG 86 SharpShooter | You can hear Brad Goreski's interview this month on our show, Bungalow SK which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops.

You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast

f o t r A e h k T c a n S e h t

FOR THE PESCATARIAN + VEGETARIANS We're in the thick of the summer and we enjoyed a phenomenal tasting in the West Village's Osteria 57, a rustic Italian restaurant whose menu consists of savory dishes that are created with fish and vegetabes.

In addition to a truly satisfying meal, they also had a fantastic wine selection. After finishing this 6-course meal, we sat down with Executive Chef Riccardo Orfino to find out more about his culinary journey, dishes at the restaurant and more.

ATHLEISURE MAG: Tell us about your culinary background in terms of where you studied and previous restaurants you worked in.

CHEF RICCARDO ORFINO: I went to a culinary school in Italy, where I studied for 5 years. After completing my studies, I had the chance to go to Milan and work for 2 Michelin Stars restaurant Il Luogo di Aimo and Nadia. With its 50 years of history, this was definitely one of the most important experiences in my formation. In 2015, I moved to New York and began working as Chef de Cuisine at Osteria della Pace, at Eataly Downtown. After 2 years, I decided to embark in a new adventure and moved to La Pecora Bianca restaurant, where I was Executive Sous Chef until April 2019 when I started at Osteria 57 as Executive Chef.

AM: How would you define your style of cooking?

CHEF RO: I would define my style of cooking as new Italian seasonal food. When I cook, I follow the costal cuisine approach, which is based on the concept of simplicity: working with fresh flavors to let the simplicity of the ingredients to fully come out. Lastly, I really love to use a lot of herbs when I prepare a dish.

AM: When did Osteria 57 open and as Executive Chef, what is your role there?

CHEF RO: Osteria 57 opened its doors in September 2017 and I joined in April 2019.

My role here as Executive Chef goes beyond “just” cooking. It also includes supervising all back of house operations, such as coming up with the menus, working with and directing the staff, dealing with orders …and working closely with Emanuele Nigro, of course. Hands-on on everything!

AM: Tell us about Osteria 57’s menu and why the menu is focused on seafood and vegetables?

CHEF RO: Osteria 57 is a vegetarian and pescatarian restaurant. We love to use seasonal ingredients, and we try to stay as much local as possible. I embraced the restaurant’s philosophy of fresh ingredients and not offering meat, as I believe in a kitchen that works beyond animal products “created” in farms, and that is oriented in using healthy produces. Furthermore, I very much enjoy cooking with vegetable and fish; it is different from my previous experiences and therefore it allows to use my creativity more.

AM: What are 3 signature dishes from Osteria57?

CHEF RO: Crispiy Cauliflower with Paprika aioli, Paccheri Pomodoro with Burrata Cheese and Basil and Linguine with Vongole and Bottarga AM: What are 3 ingredients that you use in a number of the dishes that are your favorite?

CHEF RO: I would say, definitely tomatoes when in season, basil and extra virgin olive oil.

PHOTOS COURTESY | OSTERIA 57 @Osteria57

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Stay connected and follow us across our social channels on @AthleisureMag!

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BingelyBooks new and fresh for themselves and those that they are cooking for.

The cookbook illustrates 100 recipes that span over 16 weeks of meals that are simple, seasonal and can be made at home 3 times a week. This includes vegetable focused dinners, Instagrammable salads, breakfast and dessert.

The focus involves good ingredients, family traditions and includes a "use everything in your fridge" method. There is advice to cooks on how to implement these dishes and to create a natural rhythm in your kitchen so that making meals doesn't seem so anxiety driven and daunting.

CITY OF GIRLS Riverhead Books Elizabeth Gilbert

THE HUCKLE & GOOSE COOKBOOK Harper Wave Anca Toderic + Christine Lucaciu

From the author of Eat, Pray, Love, Elizabeth Gilbert sets the stage of the theater world in the 1940's in New York City. Her story is told from wise woman looking back on her youth for all of its highs and lows.

When the founders of meal planning service, Huckle & Goose created this cookbook, their aim was to provide the necessary tools to make cooking at home, simple and enjoyable. Each week these sister-in-laws help people find the secrets to encourage them cook more and to like it! They want people to shake up what they are making in the kitchen to keep it

We meet Vivian Morris at the age of 19 in 1940 after being kicked out of Vassar College due to a lack of performing. Her well to do parents send her to Manhattan to stay with Aunt Peg who owns an over the top and crumbling theater called the Lily Playhouse. She is introduced to a

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For Olive, bad luck is one thing but having to spend her sister's wedding day with the best man Ethan Thomas is not her idea of a good time.

With plans to rise above, the entire wedding party gets food poisoning minus herself and Ethan. With a free trip - honeymoon available, she is determined that Ethan will not be the only one to enjoy it! With their white flags drawn, they head to Maui for 10 days and assume the role of newlyweds. Surprisingly, Olive realizes that pretending that she is lucky isn't hard to do and she feels that she is exactly where she is meant to be.

myriad of characters from actors, writers, stage managers and more. But when she makes a personal mistake, it bleeds over to her professional life and it will take years to undo the affects of the scandal.

THE UNHONEYMOONERS Gallery Books Christina Lauren

It seems that with Olive Torres, that when it rains, it pours. She feels that she is the unlucky twin when it comes to a layoff and a number of misfortunes that tend to only happen to her. Her sister Ami is always in a land of bounty like when she paid for her entire wedding with an array of contests!

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BingelyStreaming terests of the country.

Bending to Southern interests, attempting to greenlight initiatives that involve reconstruction for newly freed slaves, as well as finding John Wilkes Booth, and additional mysteries that surround this actor turned conpirator envelop every part of Stanton's decision making and progress of the US. With all of these issues, 1865 shows how Stanton will betray his friends, his integrity and the very constitution that he is trying to protect under the veil of maintaining justice for the country.

CULPABLE Tenderfoot TV + Black Mountain Media Apple Podcast

1865 Wondery Spotify This Wondery podcast takes its listeners to the moment that President Abraham Lincoln was assassinated. We are immediately introduced to a cast of characters that are left to grapple with a coup that threatened to shake up the bureaucratic system of power. Secratary of War, Edwin Stanton takes the task of ensuring that those who are meant to run the country stay in play while also ensuring that the line of succession remains intact with Vice President Andrew Johnson becoming President. While maintaining order, he also has to make various concessions as a means to maintain order which includes putting some of his beliefs on the shelf while navigating the inAthleisureMag.com

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For fans of To Live & Die in La and Up and Vanished comes a new True Crime story, Culpable. This podcast's focus is on those cases that have yet to be settled and what justice has not been served.

We are taken to Mississippi to find out about what has been deemed a suicide by Christian Andreacchio on Feb. 26, 2014. He was found in his bathroom of his apartment with a single gunshot wound to the head. But there is evidence that shows that not only was this a homicide, but a premeditated murder. Host Dennis Cooper investigates this story and probes those who knew him and were with him in his last hours to find out what truly happened in order for his grieving family to finally put the issues revolving around his death to rest.

Jun 2019

DESIGNATED SURVIVOR Netflix Originals With 2 seasons on ABC, Designated Survivor was saved by coming to Netflix with episodes being released weekly!

The story of lower-level cabinet member, Tom Kirkman who through succession is elevated to President of the United States continues as he continues to ensure that the country stays together. As designated survivor, he continues to navigates threats that are made to the country by those outside of it and even those he works with on his staff. In each episode fans watch as he maintains the balance of continuing to grow within his position while supplying humanity to address the issues that he and the country face each day.

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Growing up, many of us may remember our moms, aunts, babysitters etc having VHS and eventually DVD's of Denise Austin!

You may have even started your day working out with her along these prople. When it comes to a fitness icon, she is one of them and we loved sitting down with her last week to talk about how she came into the fitness industry, her success with her VHS, DVD and daily TV Show on ESPN - Get Fit with Denise Austin. We talk about her impact in the fitness industry and serving 2 terms of the President's Council of Phyiscal Fitness and Sports and working alongside Arnold Schwarzenegger. We also talk about her fitness focuses as well as her work with her daughter, Katie Austin!

ATHLEISURE MAG: What was the moment that you realized that you wanted to be in the fitness industry?

DENISE AUSTIN: Well, I was a gymnast since I was a little girl and got a full athletic scholarship to college and I went to the University of Arizona and and then I got my degree in exercise physiology and aerobics was just beginning. It was the early 80’s and I moved back to California where I’m from and I met Jack LaLanne, the godfather of fitness and he gave me my first start on television. I loved it so much! I was teaching aerobic classes all over LA at the time and of course at that time, we only had little rooms to teach. There weren’t any big gyms. I taught in racquet ball courts and things like that. We really enjoyed the TV part and I got my own show on KABC LA. I got married and then I moved to Washington DC and started on the Today Show. I then had my own show on ESPN and Lifetime – everything just kept going.

When I was in college, I knew that I could teach some type of fitness with music because that’s gymnastics anyhow. So I just parlayed it into a career!

AM: Wow! Thinking back to a number of us who were growing up when you were starting, we did it with our moms – you had TV shows, VHS and DVDs, you were-

literally everywhere! Did you consciously think to yourself that you were going to have this brand and it’s going to be something where people are going to say, “oh Denise Austin – that’s a thing?”

DA: Well, not really! I didn’t know the name brand back in the day, 35 years ago!

But I loved what I was doing because I was getting letters from people telling me that I was making a difference in what I was doing in their lives. It’s such a fulfilling job and to this day, I do it because I love hearing that it changes them and it changes the way that they feel. They have said that I have saved them, their marriage and I have had people cry and thank me. To know that you are out there helping people just made me want to keep being out there and doing more! I figured out how to keep going and it was kind of a “learn as I go” and I helped create some of this stuff!

I was learning as I was going along and I’d say, “oh yes, I can do a monthly segment on the Today Show – yes I can on fitness!”

Then it was like, “yes, I can do VHS.” So it just kept going and I work very hard and persistence did pay off. I’d work on weekends and make appearances. I constantly love what I do so I’m a hard worker so that helped!

AM: Well, that’s an understatement! What was the first time like when you created your first video? You knew you were on a set and its production time. What was that like?

DA: Oh it was a dream come true! I was 27 and it was my first VHS. I was able to film it at the first MTV Studios and they were just kind of starting and I used their sets and I was right here in NYC. I had top makeup people for the very first time and I was like ok – I just did it. I had my routine, but I went for it and I was who I was. It was Rock Hard Abs and Rock Aerobics, I had two VHSs out of it and they were hits at the same time that my friend, Jane Fonda was coming out with her VHS tapes. It was a vary exciting time for the industry

THE FITNESS ICON with Denise Austin

because aerobics was just starting in the early 80s.

AM: Did you come up with the outfits yourself? As a young girl doing the workouts, the fun part was seeing the style involved.

To this day, there are photoshoots that have appeared in the magazine that have taken concepts off of looks that you wore then and then bringing them into present day shoots!

DA: What I did for Rock Aerobics is that I had a unitard and I said to myself, “this is all about the abs – I’m going to do a cutout.” So I cut out my material around the belly button and I used my pair of scissors to cut out the whole around my stomach so that they could see my abs while I was doing my workout. That’s one of the biggest pictures that I had and I saved all of those items. Now my daughter has fallen into the fitness footsteps now. Thank God I saved so many leggings, high cut up the butt leotards and hot pinks and hot lime green! It’s fun because it’s now all coming back – “let’s get physical.”

AM: How do you keep your energy?

DA: You know what? I’m like this. I wake up like this! Everyone asks my kids, “does your mom wake up like this?” I’m like, “yeah if you spend the night with me, you’ll see! Good morning!”

AM: Your a morning person clearly – what’s your flow like during the day?

DA: Yes! It changes if I’m traveling but mostly I get up, I do like my cup of coffee in the morning. I squeeze in my workout on most days for 30 mintues in the morning. I try to get in my workout. I do lots of online, post, my social media, I answer all my messages, do my email and then I make appearances, give speeches. I eat lunch, I eat dinner – I never skip a meal.

I just love food and I eat well. 80% of the time, I eat well and have my treats 20% of the time. Evening time, I'm ready to have my glass of red wine - that is my treat and I enjoy that. I have lots of girlfriends, a

great husband, 2 daughters and a huge family. Family means a lot to me and so do my girlfriends. So I do many things with friends!

AM: It’s so important to be balanced!

DA: Yes, I eat most everything just all in small bites as it’s all about moderation.

AM: You served 2 terms on the President’s Council on Physical Fitness and Sports, can you tell us about the council, how you came to joining it and what were your roles and responsibilities by being apart of it?

DA: It was years ago when President Bush appointed me and Arnold Schwarzenegger was the chairman of it. The appointment was made by President Bush 41, God rest his soul as he was the sweetest man in the world and very fit. I was under Arnold as our chairman and we went to schools all over the nation. It was a volunteer job and we were trying to get kids into physical education at the schools which was really hard and we did appearances and Arnold paid out of his own money in every state we went to. I would lead aerobics to young kids and it was the beginnings of this grass roots for the President’s Council. It was a really fun time because we were trying to get fitness out there during the 90’s so it was a very important time you know. We were trying to change people’s eating habits. We were trying to get rid of some of the sugars in people’s cereals. So we lobbied on The Hill in front of Congress and pleaded with them to make changes for the school to get kids moving more and to get physical education back into the schools. We worked hard!

AM: That council was so huge. I graduated in 1997 from High School and starting in my Sophomore year, in addition to the traditional gym classes, you could have aerobics as an entire class. We also had potato and salad bars at our school. Our school system was seen as progressive and a lot of times, we talked about the fact that because of the council, it allowed our school system to understand that this was so im-

portant. I appreciate the efforts that you guys did to make this happen!

DA: Your school system was progressive and it was a lot of work, but I’m glad you had that opportunity available to you! We also made recommendations and guidelines with top doctors which was years of work and I learned so much to be around the brilliant minds of medical, health and wellness. I learned a lot which helped me to grow to teach other people especially women and to this day, I still get on the phone and talk to these top doctors all over the country! I use them as great resources to this day. It was a wonderful time and good networking.

AM: Amazing and you also helped launched the Food Pyramid System as well! How was that and what was it like as this is huge!

DA: I sure did! Well, they worked with nutritionists all over the country to come up with this pyramid guide making sure that the sugars were low and that the whole grains and fruits and vegetables that were at the bottom, took up a lot of our plate. They asked me to be the one to kick it off at The Department of Agriculture in Washington DC in this whole glorious building and it was a huge honor!

AM: It’s amazing to hear so many things that you have done and been apart of that you didn’t even think about, but that is the cornerstone of what we know today. How are you so humble about that?

DA: I almost forget that I did it! I’m moving ahead so much that I don’t really think about it!

AM: When you think about how you, Jack LaLanne and Jane Fonda laid the ground work for what fitness videos are, various programs etc. They were the precursor to today’s studio and boutique fitness locations.

DA: Oh I just love what I do! I keep going and I just feel that I do look ahead and my focus now is looking at women that are

over 40. I have a Stop the Clock Guide – which is a nutrition and fitness guide for women because this age group has women that aren’t really seen anymore. I truly believe that those in this group - we want to be healthy, we want to be attractive, we want to look good and we want to do everything. That’s why I’m here and I want to tell them, yes we can. I have the best exercises to do away with belly fat after menopause. I know how to firm up your arms so that we look good when we wave goodbye. Muscles work wonders on your metabolism and I know through research that it does work. I believe in it so much because fitness is the best preventative medicine that there is. I preach it and I want my women over 40 to hear me, to learn and to not give up! They need to have a positive attitude about it as many women get clogged down with stress in this age in our life but there is so much to look forward to because we live longer now and we want to feel better.

AM: When you look at ages from 40-50 etc the way you work out when you are in those ages is different then when you’re in your 20’s and 30’s – what are the focuses in these age groups?

DA: Well in your 40’s, I still think that women need a lot of cardio to burn the fat. In the 50’s I focus mainly on target toning exercises because that’s when you start to have your metabolism drop during this age. One of the reasons is because you lack good muscle tone. The more muscle cells in your body, they’re active at rest. So the second you start losing muscle tone, that’s when you gain weight and that’s why the correlation between this in your 50’s is so important. I want to save women right away before it gets away from them. That’s why they need to focus on muscle condition which is what the guide is all about. Then in your 60’s, I hit this age group which is why I do more toning of course, but then I also turned it into stability exercises more core, strength training, stretching and balance.

AM: How important is recover to you in

terms of working out?

DA: Very important! I take very good care of myself. I do Epson Salt baths now, I do foam rollers in my workouts, I believe in smoothing out my muscles for less stress.

I try to once a month get a full body massage and those are just some of the little things that I do for wellness and recovery.

I’m a big believer in eating healthy too!

I’ve added in my nutrition guide, new recipes that have a lot to do with Omega-3’s as we need those as we age. Also some great healthy fats to make our skin still look supple and our hair looking fresh. So beauty plays a key role in what you are eating. I add a lot of different elements into the recipes that I make. Everything that I make is quick and easy, because if it isn’t easy in the kitchen, I won’t do it!

AM: What are 3 workouts that you think that everyone should be doing regardless of their age or wherever they are in life that are great for their abs, butts and legs?

DA: Absolutely. Always the simple rule of thumb is something for your upper body – a push up. If you don’t want to do it on the ground, you can do it against your kitchen counter or the office desk. It gets the arms and it gets your chest – so that takes care of your upper body. Mid Section, the old fashioned plank or sit-up it takes care of your belly and that whole core. I like to hold it up to a minute or change it up and do different things like bicycles or anything for your abs. For the lower body, squats and lunges for your hips, thighs and butt. If your knees hurt you, just go half way and do many squats. You can hold onto a chair or a countertop to use it for extra support. So you get something for your upper body, your mid section and your lower body.

AM: How many books have you written?

DA: Oh 12 books and I'm writing a book as we speak!

AM: What is that process like for you?

DA: Oh I’m terrible. It’s the worst job of my life because I talk so much that I would rather talk it, then write it. I feel like I am giving a speech to help women and then, that’s how I write my book – exactly like how I would talk it. Then I have to have an editor for English and then it’s a process.

AM: So what projects are you working on?

DA: Well on my DeniseAustin.com site, I bought back all of my TV shows that everyone used to watch and that they have missed. They now have Denise on Demand for their workouts just like they used to!

You can time it so that even at 7am you can go to my website and bam it’s there so that you can stream it. Now I’m working on focusing all of my energies on Stop the Clock because it is so popular. We’re doing challenges on that. Recently, we had a 4 day arm challenge so that you could get sexy arms for the summer. So we’ll be doing some new challenges for the month of July so come back to DeniseAustin. com to see that. All of the challenges are free and I do have an online membership that is under $100 for the entire year. Everything that you want from me from my old workouts, new workouts, old shows, new shows, new challenges and an eating plan. If you need a focus on your meal plans I have this for you and if you need to focus on the way that I eat, vegetarian, gluten-free, heart healthy etc. – we have something for everybody!

AM: Do you and Katie workout together?

DA: Yes! That’s another focus I have! Katie Austin is my little daughter – well she is 25 but we do mother-daughter workouts together. She is doing a tour and I am joining her in some of the cities. I’m very excited about that. This is really fun being able to work with my daughter. She teaches me things about Social Media. She’s the one that got me on Instagram – I had Facebook, but now I have this. And then I try to help her on what I have learned in my industry, focusing on good form and little details. You know, I have 2 daughters. My oldest Kelly, is in the music industry, when

I would film my TV Show when they were younger, Katie would stand there by the camera and do it with me. Kelly would be out there looking for shells or who knows what! Katie was always watching and I had no idea after college that that was what she wanted to do. So it was so fun that she loved it, is a natural and she learned from years of being there. Everyday – she was even in a workout video that I did years ago when she was 7 for Fit Kids. She had already filmed videos and been on shows for years.

AM: There is something about when you have parents that are in a business that you can see or be around and how it ends up being a part of your career!

DA: Yes so true! My oldest daughter is a Music Supervisor. She picks songs for movies. My husband is a sports lawyer, but he is a music nut! When she was little, they used to put playlists together so it’s like one focused on what his passion was and one focused on what mine was. It’s kind of fun!

AM: In LA, where can we find you grabbing a bite, shopping and working out?

DA: Yes we had been based in Washington DC for 32 years and now we’re in LA – back home! In LA I like Earth Café for food and coffee, it’s one of my favorite stops in Santa Monica. For dinner, I love Scopa, I just went there in Venice it was delicious and it’s Italian! I do eat pasta, but only from good places – why not? Oh gosh, you’ll see me walking on the beach a lot. You’ll see me doing the Strand Walk which is a 5 mile walk on the strand which is like a boardwalk. You’ll see my husband and I play tennis a lot and we go on bike rides a lot too! We bike ride to Happy Hour as I only have one glass!

I love walking in NY and Chicago. The second that I land, I throw my bags in the hotel and I get out and walk. I don't care what time it is, I get out and walk for 30 minutes. It's a great thing to get out and stretch.

AM: We’re all about #TRIBEGOALS. Who are 3 people that inspire you?

DA: I would say my daughters. They inspire me to work harder to be a good person. They’re watching and as a mom that means the world to me – as my family means everything! I would also say my husband – his loyalty and his integrity to people. I look up to him. In business there are so many, I can’t even just pick one in my industry. There was Jack LaLanne and now I also look up to writers that are really cool like Tim Farris and Dave Asprey.

PHOTO CREDIT | PG 143, 147 + 148 Denise Austin | PG 144 Jaguarps | PG 151 Featureflash | @DeniseAustin You can hear Denise Austin's interview later this month on our show, #TRIBEGOALS which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast.

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Jun 2019