Athleisure Mag SEP ISSUE #93

ISSUE #93

PHOTO CREDIT | JOHN JASON

@AthleisureMag

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PUBLISHER

Paul Farkas

EDITORIAL

Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

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PHOTOGRAPHERS | Andrew Arthur | Andrew Rauner |

Tomorrowland |

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MIXING

Athleisure Studio Team

ATHLEISURE STUDIO

PODCAST NETWORK SHOWS

#TRIBEGOALS | ATHLEISURE KITCHEN |

BUNGALOW SK | THE 9LIST |

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table of contents

issue #93

sep 2023

123

STYLE FEATURES

THE PICK ME UP

136

118

IN OUR BAG

143 ROCK THIS LAYERED STYLE

FOR GOING OUT + ABOUT

BEAUTY FEATURES

PRUNUS CERASUS BEAUTY

In the Present

Mia Moretti

We caught up with DJ/Producer, and poet, Mia Moretti to find out about how she

got into the industry, her passion to amplify voices, playing top clubs, residencies,

curating Fashion Week sounds and her latest single, “SWEET JUJU”

16

147

ATHLEISURE BEAUTY

Taking the Stage

Timmy Trumpet

36

We’re fans of EDM DJ/Producer and classically trained trumpet player, Timmy Trumpet.

We talk about his love for merging these sounds, his creative process and a busy

summer that included EZoo, Lollapallooza, and Tomorrowland!

124

LIFESTYLE FEATURES

ATHLEISURE LIST

PASTA CORNER

Bringing the Heat

52

We caught up with noted model and

RHONY’s Ubah Hassan about her latest

collaboartion with Serafina!

THE 9LIST

®

72

Our 9LIST STORI3S comes from Dancing

with the Stars pro, Britt Stewart. She

shares her must-haves in beauty, style,

126

ATHLEISURE LIST

NOMAD GIRL

AthleisureMag.com - 10 - Issue #93 | Sep 2023

9PLAYLIST

Chris Lake

TM

This month’s 9PLAYLIST comes from EDM DJ/Producer Chris Lake who shares with us

what he’s listening to at the moment.

84

Art of the Snack

Blue Rock

86

This month, we’re taking a trip down to

Virginia to enjoy a decadent meal in a

setting that reminds us of the English

countryside.

Sounds Hit Your

Soul

We caught up with House DJ, Honey-

Luv about her passion for music, her

creative process, and her upcoming

schedule.

96

New York City

104

Wine Food Festival

Next month Food Network’s NYCWFF

takes place Oct 12-15th. We’re sharing

what we’re looking forward to next

month with chefs, sips, and bites!

63MIX ROUTIN3S

INNA

TM

128

This month, singer/songwriter and entertainer,

INNA shares her must-haves

for Morning, Afternoon and Night.

Issue #93 | Sep 2023

- 11 - AthleisureMag.com

We're excited that this month's issue is

covered by DJ/Producer, songwriter, and

poet, Mia Moretti. She sits at the intersectionality

of music, nightlife, art, design,

and fashion. She began her career spinning

vinyl in LA before moving here to NYC in

the LES. She has amassed a curated record

collection that serves as the driving force

behind her production. We have spent

many nights listening to her play at our

favorite clubs and events. Her approach

to what she plays is due to her discerning

taste, and is a foundation in performing at

exclusive events in the halls of the Louvre,

residences in Las Vegas, and composing

runway shows for fashion designers. As

an It Artist, we're always interested in seeing

where she will pop up next, and what

sounds she'll spin and produce.

Her ability to sample iconic house sounds

from the US, while embracing strong

women who are known to have something

to say from all over the world, can

be found in her debut single, You & Me; reworking

the infectious South African disco

bop Sweet Juju by Letta Mbulu; and collaborating

with Colombia’s legendary Totó

La Momposina on her highly anticipated

debut dance EP, TAMBOR. We wanted to

know more about how she fell in love with

DJing, how she approaches her work, creating

her tracks, and more.

ATHLEISURE MAG: We last saw you at

Bungalow 8 and have enjoyed seeing you

at a number of editor and special events.

When did you first fall in love with music?

MIA MORETTI: When I was a kid my dad

would play the guitar at the dinner table

every night – they became my two greatest

joys in life, food and music. It must be

my way to keep him with me always.

AM: When did you realize that you wanted

to be a DJ and how did you get your start

initially?

MM: I remember the exact moment. I was

at a club in Los Angeles called AD and DJ

AM was playing. He wasn't on the dance

floor like I had always seen DJs before, he

was up in a booth that looked like it was

floating over the crowd. He was in complete

control of the room. He looked like

a composer orchestrating the perfect

journey for everyone under him. I wanted

to do that.

AM: How do you approach your set list

when you're doing an event?

MM: I don’t prepare a set list for an

event unless it’s something very specific

like a fashion show that I am curating

the music for. For most of the shows I do

have an idea of what I think I might play,

but when I arrive I try to let that go and

use my feelings a bit more. I like to see

who is there and try to understand what

sort of mood they are in. I like to see if

they are coming from work, or coming

from another party, or if they look like

they are ready to stay all night, or just

passing through - all these things make

my job so different every night. Like life,

you can't go around planning it, most of

the time you just have to be present in

it. That’s when it gets fun.

AM: Do you have any routines that you

do prior to playing a set to get in the

right frame of mind?

MM: Mmm that's an interesting question

I always think I want all my friends

with me or a big group around, but the

truth is I really just like a few moments

of silence so I can pull myself together

and do that thing you know “get in the

zone” - for me that means I give myself

a mental check in. "I'm good, I got this,

let's go to work now." It's really important

for me to shake whatever day is left

over on me and go into the booth clean

and clear headed.


do after playing your set to come down?

MM: I love to go out and hear other

DJs. I can't go to bed because my ears

are ringing, so I may as well go out and

absorb some creativity while all the portals

are open. Also, pizza.

"For most of the shows I do I

have an idea of what I think I

might play, but when I arrive

I try to let that go and use

my feelings a bit more. I like

to see who is there and try

to understand what sort of

mood they are in... Like life,

you can't go around planning

it, most of the time you

just have to be present in it.

That's when it gets fun."

AM: Who are your musical inspirations?

MM: Strong females with strong voices.

Artists with words they aren't afraid to

use. All the women I sample, women that

sing and pass down the traditional songs

of their communities. Women that share

those with us. Totó La Momposina, Petrona

Martinez, Letta Mbulu, Crystal Waters.

Those are the artists I sampled in the first

4 songs I produced. There are also many

female voices in house music that were

never credited, I am working on locating

some of these lost voices, to make sure

they get their credit, if it’s 30 years late.

AM: Where do you get inspiration to create

your music as a DJ, producer, and songwriter?

MM: I've been a DJ for 20 years (!!!) I get

all my inspiration in music. From collecting

records, going to shows, traveling, meeting

new people in every city I go, digging,

trading, befriending local DJs, it's all there

- the songs are already there, my job is

99% to find the right ones - the rest, anyone

could do.

AM: We've been enjoying SWEET JUJU. We

love the vibes of this song. Can you tell us

about it and the vocal samples that were

used?

MM: For my second release SWEET

JUJU, I wanted to take it back to the origins

of house: disco. In South Africa in

the mid-80s musicians like Letta Mbulu

were putting their own swing on the

genre that had swept the globe. Mbulu’s

music is funky, jazzy and brings everyone

together. As a DJ, I have played

Mbulu's record in many sets and always

saw the crowd light up, so when I began

this producing chapter of my career, I

knew Sweet Juju was gonna be something

I sampled. I hope this new single is

as much an anthem of rhythm, love, joy,

and "gettin' your man!" as it was in 1983.

AM: In addition to being a DJ, you're also

a poet. Why do you want to share your

creativity in this way and can you tell

us about your collection of poems, Low

Touch Economy?

MM: During the pandemic I found it very

difficult to DJ at home. It was probably

something I was going through personally,

but djing to no audience felt soulless,

not feeling and bouncing off of energy

in the room made it nearly impossible

for me to be creative and have fun with

records. I stopped djing entirely for almost

a year. I still craved connection to

people, so I started writing poetry and

sharing it online. I decided to gather all

the little notes and pieces of scrap paper

that I had random poems on from over

the years and compile them into a book.

I was listening to a business podcast that

must have just shuffled into my rotation

and the person speaking used the term

“Low Touch Economy” to describe the

future of businesses. At this point, it

being mid lockdown, I was pretty fragile

like most of us, and I just sat there

with that thought in my head horrified.

I knew that would be the title of my poetry

book because I wanted my poems

to be that touch we all need. I ended up

writing four volumes of poetry in the

end. All four volumes of Low Touch Economy

were letter pressed on 100% cotton

paper and made here in Los Angeles.

AM: How would you describe your personal

style?

MM: I don't take fashion very seriously

even though it might seem that way. I

don't overthink it, if it feels good when

you put it on - go for it. That’s all that matters.

[As to musical inspirations]

"Strong females with strong

voices. Artists with words

they aren't afraid to use. All

the women I sample, women

that sing and pass down

the traditional songs of

their communities. Women

that share those with us...

There are also many female

voices in house music that

were never credited, I am

working on locating some

of these lost voices, to make

sure they get their credit, if

it's 30 years late."

AM: As someone that travels all over the

globe, how do you find ways to make your

environment feel like you're at home?

MM: Oh that isn't hard, every corner of

the world has a bottle of wine. That’s just

about all I need to feel at home.

AM: When you're not traveling or working

on a project, how do you take time for

yourself?

MM: Whenever I get home from a trip I

go to the Korean Spa. I steam, sauna and

cold plunge - I also love the himalayan sea

salt room, it has the same relaxation prop-

erties as spending a day at the beach.

The jade floor is also so nice. I'm pretty

good at pampering myself, I have no

qualms about going for a massage two

or three days in a row.

AM: In terms of working out, meditation,

etc how do you stay in shape?

MM: I have no self discipline and will

only work out if I go to a personal

trainer, so I go to my trainer Armando

in Glendale. He stretches me out

and massages me for the first half of

the session, which is the only way he

can get me to do anything. In general

I prefer to exercise in my day to day

life, I walk whenever possible, take the

stairs instead of the elevator, carry

shit all the time and just try to move

around a bit. Dancing counts, too.

AM: If we were at your home for a dinner

party, what music would you have

to set the mood and what would you

serve as we know you enjoy cooking?

MM: I have a beautiful Thorens turntable

that I rarely get to enjoy, mostly because

I'm too lazy or tired to get up and

flip a record when I'm home alone, so

when I have guests over, I always put

something from my vinyl collection on,

or I'll have a guest choose. I did quite

a dig when I was recording in Colombia,

so there is a beautiful Bullerengue

selection that sets a perfect tone for

a dinner party. I love to go to the Armenian

market in Valley Village and get

homemade lavash and spreads, if I'm

having friends over it's usually 2 or 3,

then 5 or 6, then 10 to 12, so I'll roast

a big pan of vegetables, maybe grill

some fish and put out loads of bowls

with all the side dishes.

AM: What do you want your legacy to

be?

MM: I want someone to dance to my

music, feel the earth under their feet

and remember where they came from.

@miamoretti

PHOTO CREDITS | Andrew Arthur

We've had the pleasure of hearing EDM DJ/

Producer Timmy Trumpet play and love

how he brings his passion for EDM and the

trumpet together for an electrifying show!

Since he recently performed here in NY at

Electric Zoo over Labor Day Weekend, we

wanted to find out more about his passion

for music, how he connected with his

unique style, his creative process, and his

busy schedule this summer which includes

his residencies as well as the festivals he's

appeared at this season.

ATHLEISURE MAG: When did you first fall

in love with music?

TIMMY TRUMPET: I can’t remember not

ever being in love with it. My father taught

me to play the trumpet when I was old

enough to hold it. His father taught him.

I’ve been blessed to have music be the

soundtrack of my entire life and I owe it

all to them.

AM: We enjoy jazz and love listening to

Chet Baker, Thelonious Monk, and Gerry

Mulligan to name a few. Our co-founder's

great uncle was the late tenor saxophonist

Joe Henderson which we listen to as well.

You began your career in jazz and are classically

trained. You're known for blending

jazz elements into dance music. Where did

you get the idea to incorporate the trumpet

into EDM as well as being a DJ?

TT: I was practicing in my room one afternoon

as a teenager and Daft Punk came

on the radio. I started jamming along to

it and thought this sounds pretty cool. I

started experimenting with electronic

music from that day and learning about

the genre by starting to listen to other

artists. The rest as they say is history.

AM: How do you define the Timmy Trumpet

sound?

TT: To me it’s such a powerful, unpredictable,

and energetic instrument that cuts

through, and I think that’s why it works

so well with electronic music. It’s an undeniably

live element that is raw and imper-

fectly perfect, like all good Jazz.

AM: When you're creating new music,

how do you approach the creation process

as you're integrating a number of

elements together.

TT: I start from a place of what not

to expect and then pull it back into a

place where it makes sense and pleases

the senses. I feel like that’s the goal

for every great producer. To create

something that no one has heard before.

It’s much harder than it sounds,

the constant struggle to push a sound

forward in a new direction. We are all

borrowing ideas, influences embedded

into our subconscious.

AM: How do you get inspired when creating

new music?

TT: I think we’re all inspired by everything

that’s around us. Everywhere

I’m looking, everywhere I’m walking,

everything I’m feeling, everything

around us is constantly inspiring me.

I’m inspired by the artists I get to work

with. I’m inspired by the artists making

the best music today. I’m also inspired

by artists that made music 100s

of years ago. We’re all just borrowing

ideas to make our own and move in a

new direction. To me it’s all music. Life

is music and life is beautiful. I just hope

that I’m making music that people love

and can share with the ones they love

as well.

AM: You have worked with a number

of our favorite artists from Dimitri Vegas

& Like Mike, KSHMR, Steve Aoki, Dr.

Phunk, Armin van Buuren, INNA, and

Afrojack to name a few. What do you

look for when you're collaborating with

other artists?

TT: I love collaborating with other artists.

It’s my favorite thing to do. You’ve

both got ideas walking into the studio

or bouncing stems and sending them

back and forth from the other side of

the world. Sometimes we just discuss

ideas backstage at a show. You never know

what’s going to come out of it. Some of

my best friends are heroes of mine that

I’ve always wanted to work with and I’m

very blessed for the opportunity to work

with them.

AM: Who are 3 artists that you have yet

to work with that are on your bucket list?

TT: Ooooh that’s too hard to nail down to

just 3 artists. Honestly, there are a million

people that I’d love to work with, and I

feel like I’m just getting started. I’ve got

3 artists I’d like to work with this year, I’ve

got 3 I’d love to work with if I could wish

for anything on this Earth and there is a

hell of a lot of people between them. But

I couldn’t name names.

AM: You've had a busy year with a number

of singles that you dropped along with

some of our favorite artists! Do you have

any songs that are coming out that we

should be adding to our playlists?

TT: I’m really excited about a record I’ve

got coming out soon with Tinie Tempah

and an amazing New York native by the

name of Enisa. She’s an incredible vocalist

who I only recently got introduced to.

I absolutely love her voice. The 3 of us got

to perform it together for the first time

on the Tomorrowland Main Stage this

year and I can’t wait for that one to drop.

You’ll have to keep your eyes peeled for

that.

AM: You've had a busy summer with your

Ibiza residency, Ultra Europe, Tomorrowland

and a number of performances globally.

This summer you played Lollapalooza

which has been on your bucket list for

awhile! How was it to hit that stage?

TT: Lollapalooza was absolutely MENTAL!

It has been on my bucket list for over a

decade. Literally over a decade. I’ve been

coming to America to play shows for

about 10 or 12 years now. I started at the

bottom, but Lollapalooza has always been

up on the wall as the target. To be up on

that stage was unreal. It was honestly one

of the best shows this year. I’ll never

forget looking out at that crowd and

it looked like an endless sea of people.

I’ve never seen a crowd go so crazy

from the front to the back all jumping

in sync like that before. It was a real

thrill and one of the most nervous moments

I’ve had before a show this year.

It was amazing to feel those butterflies

eating away at my stomach and playing

a stage like that is not something I take

for granted.

AM: Labor Day Weekend is always a

busy time, why did you want to have

Electric Zoo on your touring schedule?

TT: In the last 12 months New York has

become my second home. The love

I have for this city and the love it has

shown me has been such a rewarding

experience. Ever since NY Mets' Edwin

Diaz chose to play my track Narco and

New York welcomed me and my music

and that song in particular into their

arms, it’s become a really special place

for me. I love everything about New

York. So many people from so many

walks of life - everyone’s exciting, everyone’s

different. I love how it’s got a

bit of everything. I love how it’s a city

that never sleeps. Every time I come

to New York I stay in Times Square because

I love seeing all the craziness.

Electric Zoo is just part of all of that. So,

to bring it home and play a set there after

the crazy year I’ve shared with that

city is just unreal.


do prior to your performances that help

you get ready?

TT: A few pushups, a couple shots of

tequila and a quick speech with the

team. I owe everything to those guys.

They get me up on stage every single

weekend. Once we roll out of that tunnel

and get to the stage, it’s time to go.

AM: When you've finished performing

how do you come down from all of the

energy that was on stage?

TT: I’ve no idea how many calories I

must burn up on the stage, but I always

make sure I leave it all up there. Coming

off that stage, most of the time I’m just

catching my breath. It usually takes me

about five minutes to get my heart rate

back down. Then I usually spend about

10 minutes rehydrating. I probably drink

4 or 5 bottles of water as soon as I get

of the stage. Once I’ve got over that,

the team and I look back over the set

and what went right or what we can improve

on. We squeeze in a celebratory

drink, but if it’s an early flight the next

day, then it’s straight back to the hotel.

AM: As someone who is busy and on the

go, what are 3 fitness routines that you

do to stay in shape?!

TT: My trainer back home in Australia

is right into calisthenics so it’s something

that I’ve started getting into. The

bodyweight exercises are awesome

and something I can implement from

wherever I am on the road. Especially

if the gym in the hotel isn’t great. So,

I’m enjoying that and being on stage in

the summertime is a workout in itself.

Sometimes I play four or five shows in

a weekend and it is crazy up there, so it

helps running around like a lunatic.

AM: As a musician, DJ, producer, and

songwriter, what do you want your legacy

to be in dance music?

TT: I want to know that I gave it my best.

That I did everything I could to make sure

people had the best experience possible

at my shows. For one hour at a time I

just want people to leave the world behind

and rage with me, and the people

that are most important to them…their

friends. Their memories are more important

than mine and if I can be a tiny

part of that, then what an honor.

@timmytrumpet

PHOTOGRAPHY CREDITS | PG 36 - PG 41

Andrew Rauner | PG 42 + PG 46 Timmy

Trumpet | PG 45 + PG 47 Tomorrowland |

As many of you know, we're in the midst of

Fashion Month with the beginning of Sept

kicking off with New York Fashion Week,

which makes us think of a number of our

favorite models, shows, campaigns, and

more.

Somali-Canadian model, Ubah Hassan,

who lives here in NY has worked with a

number of top fashion designers including

Ralph Lauren, Gucci, and Oscar de la Renta

to name a few! In addition, she is a business

woman who launched her own brand

of hot sauce, UBAH HOT, a few years ago!

She recently partnered with one of our favorite

eateries in the city, Serafina with a

pizza that includes her sauce that will be

on the menu over the next few months.

We wanted to talk about her background

in fashion, creating her hot sauce line, being

long time friends with the founders of

Serafina, and of course being part of the

cast of Bravo's The Real Housewives of

New York with a rebooted cast that definitely

gives us the taste of the city with

these women who blaze trails in their industry

and with one another!

ATHLEISURE MAG: Ubah, we have been

fans of yours for years from your photoshoots,

campaigns and extensive modeling

career! When did you realize that you

wanted to be a model and what do you

love about it?

UBAH HASSAN: I didn’t realize I wanted to

be a model, a photographer approached

me and it kind of came to me naturally.

After I started I realized it had everything

I loved – working with different people,

traveling around the world, my industry is

like the United Nations in one little basket

and I love that different diversity, different

culture, etc.

AM: We've also love seeing you in the cast

of Real Housewives of New York, not only

is the cast great, but we always love how

you bring your style every time you're on

screen. Why did you want to be on this

show and how has this season been for

you?

UH: Bravo is an incredible platform and I

thought it would be good for me and my

branding to gain a different audience. It

has also been amazing because I have

bonded with the other girls and displayed

myself really well. Seeing yourself

on TV makes you learn a lot about

yourself.

AM: What did you learn or love the most

on being on this show?

UH: I learned that whatever you say has

been recorded so you better remember

everything you said. I loved bonding

with the girls and understanding people

in depth and understanding you should

never judge a book by its cover.

AM: We also love that you're always

sharing your love of food and glad to see

you talking about UBAH HOT! We've yet

to try this, but tell us about it and why

you wanted to create it.

UH: I was so frustrated of always having

to eat healthy food without flavor.

I needed something to spice up my

steamed vegetables so I would make different

hot sauces to spice up the flavor.

AM: Before we get into your collaboration,

what do you suggest that we should

put UBAH HOT on?

UH: Anything you don’t want to eat. Putting

hot sauce on your steamed veggies

can taste like lasagna real quick.

AM: We love Serafina and have a number

of favorites and have been going there

for years! What do you love about Serafina

and what do you enjoy eating when

you're there?

UH: The pizza of course! I also enjoy

their salads, their Foccacia Alla Nutella,

Gnocchi and Lemon Pasta with Shrimp.

AM: How did your partnership between

UBAH HOT and Serafina come about?

UH: Vittorio and Fabio have been long-

time friends of mine. My favorite restaurant

is Serafina and I eat there all the time.

I am selective about the collaborations I

take part in but felt that this would be a

natural fit. Vittorio and Fabio are very selective

about their ingredients flying to Italy

to find the perfect tomatoes, olive oil,

etc. As well as great to their employees

that remain loyal to the Serafina brand.

AM: Tell us about this pizza that will be

at Serafina locations as well as the soon

to open Serafina Restaurant & Wine Bar

which we can't wait to go to!

UH: This new pizza collaboration is a spicy

take on a margherita pizza using habanero

infused san marzano tomato sauce, fior

di latte mozzarella, finely sliced habanero

and basil julienne. The pizza will be available

at all 13 of Serafina’s NYC locations.

Serafina Restaurant Group is opening

their first ever restaurant + wine bar concept.

The restaurant is set to open in early

October and will be located at 110 University

Place, New York, NY. Similar to its

traditional restaurants located throughout

NYC and the world, the menu will offer

Serafina classics such as their beloved

pizza and pasta dishes. Making this wine

bar location unique, the bar will offer over

100 hand selected wines by owners Vittorio

Assaf and Fabio Granato from all the

regions in Italy and around the world. The

wines will be high-quality but affordable

for Serafina’s diners. With an extensive

wine-pairing menu, guests will be able to

learn and try about the different wines

that compliment Serafina’s classic menu

items. Think wine-tour without the hefty

price of a plane ticket to Italy.

AM: Will this pizza be available for a limited

time or will it be something that will

stay on the menu?

UH: The pizza will remain on the menu for

a few months!

AM: What are other projects that we

should keep an eye out for that you're

working on that you would like to share

with us?

with us?

UH: Working to create a mocktail – more

to come soon!

@ubah

@ubahhot

@serafinanewyork

PHOTOGRAPHY COURTESY | PG 52 + PG

53 Serafina | 9LIST STORI3S Bravo/Real

Housewives of NY |

This month, we sat down with Dancing

with the Stars' pro, Britt Stewart who has

been on a number of seasons turning contestants

to dancers that we enjoy seeing

across our screens! With the next season

of DWTS starting on Sept 26th, we wanted

to catch up with her to find out more

about her background, her passion for

dance, projects she's been part of and the

importance of representation in dance as

well as having the tools and wellness care

items that we can all enjoy regardless of

our skin tones! In addition, she talks about

her partnership with BAND-AID® Brand

OURTONE®!

ATHLEISURE MAG: What was the moment

that you realized that you wanted to be a

dancer?

BRITT STEWART: Oh, wow! I don't know if

I realized it for myself because I was three

years old when I started dancing, and my

parents put me into it. But as soon as I

started dancing, my parents knew that

that was my passion. Then, I had an amazing

opportunity professionally when I

was 15 years old, when I was in the high

school musical movies, and it was what

really showed me what a career in dance

would be like. After that, I just was stuck

and that's what I ended up doing!

AM: Where did you train and what kind of

dance do you do or lean towards?

BS: I trained in Denver, Colorado at Artistic

Fusion Dance Academy. I also trained

at my art school from sixth through 12th

grade at Denver School of the Arts. Growing

up I trained in everything. I was classically

trained with ballet and modern and

contemporary and jazz. I also did tap and

hip hop and cultural dances. And now of

course, I lean toward all styles of ballroom

dance. I would have to say my favorite is

jazz through and through, but I love Samba

and Viennese Waltz.

AM: You have toured as a dancer for a

number of artists including: Selena Gomez,

Rihanna, Janet Jackson, Demi Lovato,

and Florence and the Machine! You

danced during Super Bowl XLIX and have

also been in Grey's Anatomy, Bunheads,

and the Gilmore Girls to name a few -

how has it been to showcase your talents

on so many stages and different ways?

BS: My career feels so expansive because

I started so young, and I also feel

very blessed that I got so many different

experiences on so many different

stages, from live stage to TV and film.

It has really been a blessing to be able

to call my passion my career and my

work. I know that that is something that

doesn't always happen, so I don't take it

for granted.

AM: You joined Dancing with the Stars

as a dancer in Season 23 - 27 and then became

the first black female pro on the

show in Season 29! What attracted you

to being on this show and what is the difference

between being a dancer versus a

pro?

BS: The show actually started as just a

regular commercial job. I got hired to do

one little performance, and that is where

the producers saw me and asked me to

audition for the show. It really came out

of the blue! I knew that I wanted something

different and I wanted to be challenged.

This was right after Katy Perry's

tour. I had been with her for three years,

and I really loved working with her, but

I knew that I just wanted something

different at that moment. And literally,

Dancing with the Stars fell into my lap.

It pushed me in so many ways. The biggest

difference between being a dancer

and a Dancing with the Stars pro is it

really does hold so much responsibility.

As a pro you not only get to dance, but

to choreograph and to teach and really

create a relationship with whoever your

partner is.

AM: You've partnered with Johnny Weir,

Martin Kove, and Daniel Durant - how

do you prepare to work with partners

who have varying levels of expertise and

what's that process like?

BS: The process of working with all levels

and expertise is very unique to each season.

I stay true to myself as a choreographer

and as a teacher, but I always enter

the room with an open heart and open

mind and choreograph and teach for that

partner's needs.

AM: What has been your favorite memory

of being on this show?

BS: Oh my goodness. Well, my favorite

memory on Dancing With The Stars is

hard to choose because my first season

was so rewarding. I really earned a friend

for life from Johnny Weir, and he was honestly

the perfect first partner I could have

asked for. But then, I don't know. I mean,

being partnered with Daniel and then falling

in love with him, I guess that's my favorite

memory!

AM: What can you tell us about the upcoming

season that we should keep an eye

out for and what are you looking forward

to?

BS: Unfortunately, I can’t share too much

information about the upcoming season

but stay tuned for more to come shortly!

AM: Tell me about Share The Movement,

how you are partnering with BAND-AID®

Brand OURTONE® with Dance Clinics here

in NYC, LA, and Atlanta, and why this was

synergistic for you.

BS: Share The Movement is a nonprofit

organization and I’m lucky enough to

serve as President. Share the Movement

was created by an amazing group of dancers,

choreographers and dance enthusiasts,

and we launched in April of 2021. Our

mission is to increase diversity in the professional

dance industry. As an organization,

we’ve really grown in the last several

years through our mentorship and summer

scholarship programs. We also help

young BIPOC dancers continue with training

and development opportunities.

Through our partnership with BAND-AID®

Brand OURTONE®, we’re putting our mis-

sion into action - helping to develop

young, diverse dancers. Together we

are hosting a series of free dance clinics

in Atlanta, New York and Los Angeles.

I'm currently here at the New York City

event, which just begun, and it's been

amazing to create a space where everyone

can feel seen and heard. It has been

so special.

AM: I'm caramel complected and the fact

that there is an option to have wound

care options that match our skin is really

exciting. Why is this important for dancers?

BS: Having a brand that embraces different

skin tones is so important for everyone,

especially dancers. We are always

on stage or in class where we are prone

to cuts, bruises, blisters— you name it.

Having BAND-AID® Brand OURTONE®

bandages at the ready and matching

my skin tone just adds that extra layer

of confidence to any rehearsal or performance,

shifting the focus back to my

performance rather than exposing a

wound.

AM: How are you using your platform to

amplify content from Black and Brown

dancers for National Dance Day?

BS: BAND-AID® Brand OURTONE® and

I are teaming up for a giveaway in celebration

of National Dance Day on Sunday,

September 16! People will have the

chance to celebrate dancers and win

some of my favorite dance essentials, including

BAND-AID® Brand OURTONE®

bandages. Be sure to stay tuned for additional

details and how you can enter

the giveaway on BAND-AID® Brand's Instagram

page @bandaidbrand.

@brittbenae

PHOTOGRAPHY COURTESY | ABC/Dancing

with the Stars | 9LIST STORI3S ABC/

Dancing with the Stars |

THE ART OF

THE SNACK:

BLUE ROCK

This month, we make our way outside of

DC in Washington, Virginia to Blue Rock!

When it comes to a reset, we suggest

being a guest at their inn or luxurious

farmhouse that reminds you of an English

countryside as well as enjoying fantastic

meals! Whether you're staying on

the property or simply coming in to dine

at their restaurant or to check out their

Tasting Room, we had to take a moment

to talk to Chef Bin Lu about his restaurant,

their menu, the property, and more!

ATHLEISURE MAG: Chef Bin Lu, before we

talk about Blue Rock, we'd love to know

more about where you went to culinary

school and kitchens that you trained and

worked in prior to coming to this restaurant

as we know that you were the former

Executive Chef of 2-MICHELIN starred Pineapple

and Pearls.

CHEF BIN LU: Immediately before Blue

Rock I was at Pineapple and Pearls. Before

that, I was on the opening team at

Manresa Bread, Citzyen, Clifton Inn, and

Bourbon Steak. As well I spent time as a

stage at Manresa, Attica in Australia, and

Castagna in Portland, Oregon. I didn't go

to culinary school and started working in

restaurants immediately out of college.

AM: What drew you to Blue Rock as we

love the fact that this is just outside of

DC, and has an Inn as well as a Farmhouse

where people can immerse themselves in

this area.

CHEF BL: Honestly, the timing worked out

well as they were looking for someone

to run the culinary side at the same time

I had started looking for a next place to

land. I was attracted to the setting, and

how remote it was compared to the cities

I had always worked in.

AM: How do you define your style of cooking?

CHEF BL: I'm not really sure the best way

to describe it succinctly. I'm always looking

simple and concise dishes, but with

strong and clearly defined flavors. When-

ever possible we source locally, but we

don't ignore amazing product just because

it has to cross some distance.

AM: What is the cuisine that is offered

at Blue Rock?

CHEF BL: We offer a casual menu in the

tasting room, featuring our burger and

super popular fried chicken along with

other small plates. In the restaurant,

we offer a 4 course prix fixe menu with

choices at each course.

AM: Is the restaurant only open to

guests?

CHEF BL: The restaurant is open to the

general public along with inn guests

AM: Tell us about how you approach the

menu as we know it is seasonal and it

changes from week to week. What are

the things that you're thinking about as

you create the menu?

CHEF BL: I'm looking for inspiration anywhere

I can find it. Sometimes it's due to

a specific ingredient that is or isn't available,

an idea or technique I'm interested

in exploring, or even just a particular flavor

I'd like to spend some time working

on.

AM: What are ingredients that are specific

to the region that you enjoy including

in your menus especially during this

transition from summer to fall time of

year?

CHEF BL: Our local farms are able to provide

wild product with incredibly short

seasons that wouldn't work in a menu

that was less static. Things like native

persimmon, paw paws, and spicebush

berries are unpredictable in availability,

and you have to work with what you

have.

AM: Can you tell us about the ambiance

of the restaurant and what the decor is

like?

CHEF BL: We aim to retain the feel of a

country farmhouse, but have updated decor

throughout that we feel keep it contemporary.

Our property is quite large at

130 acres with a pond and vineyard that

look west towards the Blue Ridge mountains,

and every seat in the house has a

view across all of this towards the sunset.

AM: Guests who enjoy dinner at your

restaurant can look forward to a prix fixe

4 course meal for dinner which is the only

option. What options do you generally focus

on for the first course, second course,

third course, and fourth courses?

CHEF BL: Generally, every course has a

vegetarian and non-vegetarian option.

The first course is an appetizer, the second

course is pasta or starch-focused,

the third course is the main protein, and

fourth course is dessert or cheese.

AM: September is a great transitional

month as you have elements of summer

items as you also onboard those for the

fall. What are the kinds of ingredients that

you're beginning to focus on more of as we

continue into the fall?

CHEF BL: We're inundated with tomatoes

right now and doing our best to keep up

and starting to think about root vegetables

and hopefully ready for them once

they arrive.

AM: In addition to 4 courses, there are

also additional items that people can add

to their meals at an additional cost. What

kinds of items tend to be included?

CHEF BL: Add ons include things like caviar

or a cheese plate to start the meal, our

house-made olive oil ciabatta, and seasonal

luxury specials when we have them

(Truffle-related dishes, for instance.)

AM: People can also have a wine pairing

with their meal. Can you tell us about the

kind of wines that are available and if there

is a focus on local wineries?

CHEF BL: We aim for a balanced wine list

that is currently over 350 selections. The

wines we use for the pairing are often

hard to find and unique wines that we

want to put in front of the guest to turn

them onto new producers or styles they

may not have tried before.

AM: What are 3 cocktails that we

should try when stopping by for dinner

that are classic cocktails of the area?

CHEF BL: I wouldn't say the area has its

own classic cocktails per se, but we do

have a lot of Virginia whiskey producers

that are worth trying, like Copper Fox

and Michter's.

AM: Are there 3 cider or beer options

that we should think about enjoying?

CHEF BL: We keep lots of small Virginia

beer and cider producers. Right now,

the Cobbler Mountain Cider and Lost

Barrel Irish Red Ale are both quite good!

AM: We'd love to know about your flights

as you have them for wine as well as spirits.

CHEF BL: Our flights are a great way to

taste through a few different beverages

that carry a common thread. We keep a

premium bourbon flight for any aficionados

out there, and always feature a

Virginia wine flight along with a special

theme flight - right now we're featuring

island wines (think Sicily, Santorini, and

the Canary Islands), which also happen

to great wines to drink in hot weather.

AM: As we look ahead to the holiday

season, is the restaurant open on these

days and how do you approach these

menus?

CHEF BL: We'll be open for a special

"Friendsgiving" the Wednesday before

Thanksgiving, but closed Thanksgiving

and Thanksgiving day, and we'll be

closed Christmas Eve and Day but open

New Year's Eve. We do special set menus

for the week of these holidays, where

we invite guests to enjoy a special menu

built around the holiday theme.

AM: Are there events coming up for the remainder

of the year that you would like to

share that we should know about?

CHEF BL: Friendsgiving on Wednesday,

November 22nd, our Christmas menu December

21-23, and our NYE menu December

28-31!

AM: Blue Rock definitely looks like a retreat

that we'd all like to go to. Tell us

about when it opened and can you give us

some background on its location as it is 90

mintues from DC and is in the Blue Ridge

Mountains and Virginia Wine Country?

CHEF BL: We're in Rappahannock County,

just a few miles east of Sperryville with

easy access to VA wineries and hiking in

the Blue Ridge. Our building was originally

a working Farmhouse, with records going

as far back as 1912. We opened in October

2021.

AM: This Inn feels like you're in the English

countryside and has an Inn as well as the

Farmhouse. Can you tell us about these

portions of the property from the ambiance,

decor, and amenities?

CHEF BL: Our Farmhouse has more of

a modern, transitional style, while the

Inn takes on more of an updated English

Country inn feel.

AM: You also have a Tasting Room as well.

Can you tell us about this?

CHEF BL: Our Tasting Room includes our

expansive patio, lawn pods, and firepit.

We're open for lunch on Saturdays and

Sundays in just the Tasting Room, along

with dinner Thursday through Sunday.

Guests can find casual fare along with

small plates perfect for relaxing and enjoying

our scenery.

AM: Can those not staying on the property

enjoy the Tasting Room?

CHEF BL: Yes! We're open to the general

public.

AM: Are there events coming up at The

Inn that you would like to share with our

readers that they should know about?

CHEF BL: Friendsgiving, Christmas, and

New Year's, but anyone interested in

keeping up should follow us on Instagram

our sign up for our mailing list!

@bluerockvirginia

@bhlindustries

PHOTOGRAPHY COURTESY | Blue Rock

We caught up with EDM DJ, HoneyLuv

who has been on the go for the past few

months playing around the world! She

has played alongside major artists including

Chris Lake, Idris Elba, and Nicole

Moudaber to name a few, and has been

at a number of clubs and festivals sharing

her sound and passion! We wanted

to find out more about how she got into

the industry, what she enjoys playing, her

inspiration and what she has coming up!

ATHLEISURE MAG: When did you first fall

in love with music?

HONEYLUV: From the earliest moment in

my life from what I can remember; the

day I was riding in my dad's purple mustang

while he was playing Tony! Toni!

Tone! It Never Rains I’m not sure why that

exact moment stays in my mind, but I like

to think it was because of that song.

AM: What do you love about dance music

and why do you gravitate towards it?

H: I love dance music because it’s an open

book. The music comes in so many colors,

shapes and sizes, there is no ceiling when

it comes to the music. I also love the fact

that people come together on the dance

floor to appreciate the art, whether it’s a

happy story or a sad one, it’s all embraced

and accepted. I believe I gravitated towards

it because of my love for the music

but also because it felt like home for me.

AM: Before you focused on music full time,

you served in the navy. What are things

you learned from your service that you

have carried into your career as an artist?

H: Well I have always been a person that

made a plan and executed what I had set

out to accomplish and I feel being in the

service just made me more disciplined

and organized.

AM: When did you realize that you wanted

to be a DJ?

H: I didn’t want to, my friends had forced

me because they saw something in me

that I didn’t and I’m happy they did.

Once I saw how much I enjoyed it, i think

that’s when it clicked that DJing was for

me.

AM: What's your creative process like

when you're creating music and what do

you start with?

H: I have to have the inspiration for me

to get into the studio and create. Which

sometimes takes awhile to find that but

when I do it’s game time. I usually start

with a kick some drums and go from

there.

AM: As a house DJ, where do you get

your inspiration from?

H: Lately, I’ve been getting my inspiration

from traveling, seeing the world

and hearing all the different types of

variations of house music that are out

there; it has really sparked the fire inside

me.

AM: When you're in the midst of

crate-digging, what are you looking for?

H: I’m not looking for anything in particular,

with digging you don’t know what

you want. I know for myself, I am just

exploring to see what sounds hit my

soul in that process.

AM: You have performed at a number

of clubs and festivals over the last few

months from Coachella, EDC Vegas, Ushuaïa,

Hï, Space Miami and more. What is

it about getting in front of the crowd and

being able to share your passion with

them that you love?

H: I love that for those few hours I get to

share a piece of my life with them. Music

to me is life. I know a lot of people do it

for that big check but I really appreciate

the music, I appreciate the history, that

people seem to forget and I’m more

than happy to always remind them on

that dance floor where this music comes

from and feed their souls in the process.

People love it and they just want to have

a good time.

AM: You've played alongside Idris Elba,

Chris Lake, Nicole Moudaber, and The Martinez

Brothers to name a few. What does

it mean to you to be able to perform with

these artists?

H: It’s an honor to say the least. Truly

blessed to be in the shoes that I’m in.

AM: What shows do you have on your

schedule for this year that you're excited

about?

H: I’m excited about all my shows especially

the ones in Europe.

AM: What's your routine like when you're

about to perform? Are there things that

you do leading up to the show?

H: No routine really. Just chill vibes. Do

some last minute crate digging and come

into the show with an open mind.

AM: What do you do once you've finished

your set as I'm sure there's still a lot energy

there!

H: I will go say Hi and thank the people

who came out to see me, take a few pictures,

chat about life and after that go to

my bed lol!

AM: Are there any projects or new music

that we should keep an eye out for that

you can share?

H: Yes, tons of new music is brewing; I

have my own party 4 Tha Luv making its

debut soon. Just have to keep your ears

to the streets so you don’t miss anything.

@honeyluv

PHOTOGRAPHY COURTESY | PG 134 HoneyLuv

| PG 136 - 137 Tomorrowland |

Next month, the Food Network New York

City Wine and Food Festival presented by

Capital One takes place Oct 12th - Oct 15th!

During these days, there will be a number

of signature events, Walk Around

Tastings, Intimate Dinners, Demo & Dine,

Master Classes, Cocktail Parties, and

more! Events will include some of your

favorite chefs and Food Network Stars

such as Michael Voltaggio, Marcus Samuelsson,

Duff Goldman, Eric Adjepong, and

Brooke Williamson, who we have included

in previous issues of Athleisure Mag!

You'll also find a number of our favorite

restaurants and chefs that are involved

this year from Rosa Mexicano, The Standard

Grill, Buddakan, STK Steakhouse,

Pig Beach, Shake Shack, Archer & Goat, 5

Napkin Burger, Little Owl, Serendipity3,

Boulud Sud, Fig & Olive, and Lamia's Fish

Market to name a few!

Be on the lookout to meet your favorite

chef, to taste a dish that will be next level

or to be at an event such as Bacardi presents

JJ Johnson's The Cookout: Hip Hop

50th Anniversary Celebration featuring

DJ CASSIDY, Rev Run, Ice-T, DJ Mick, Tamron

Hall, and Angela Yee. We also have

our eye out on Brunch at the Blue Box

Cafe hosted by Daniel Boulud and Martha

Stewart which is at the iconic Tiffany

& Co. store on 5th Avenue. There are also

a number of intimate dinners with some

of your favorite chefs that are presented

by Air France. As there are a number of

events taking place over these 4 days,

make sure to go to the website to see if

tickets are still available as some events

are sold out.

As you know, Athleisure Mag always enjoys

sharing our favorites in food through

our indepth articles, our monthly feature

The Art of the Snack, Athleisure List, and

our podcast Athleisure Kitchen. We're

looking forward to this year's festival

and in the OCT ISSUE #94, we'll tell you

about the events we attended as well as

interviews with those that we have covered

previously and those that have yet

to be included in our issues. Make sure

you follow @AthleisureMag across social

handles so that you can also see what

we're tasting, watching, and attending

during that weekend!

To get ready for this year's event, here

are some of our favorite moments from

last year's festival. Without a doubt, this

is definitely a series of events that are

not to be missed whether it's enjoying

dishes and restaurants that have always

been on our list or those that are new

to you! Grab your culinary bestie and be

prepared for numerous satisfying bites!

@nycwff

PHOTOGRAPHY COURTESY | Food Network

New York Wine Food Festival

ATHLEISURE LIST: NYC, LA, Paris, Lille

PASTA CORNER

Pasta Corner is a modern and cozy eatery

that's fun with details like pink neon

signs, vintage black and white photos,

pasta themed prints, mirrors, even a

swing! Guests can see fresh pasta being

made in the window before they

enter. The front area has fresh pasta,

pastries and other gourmet items offered

to stay or to go. The dining area

has exposed brick walls, comfy black

banquettes and tabletops, and leads

to the open kitchen counter.

The idea for Pasta Corner came during

the pandemic when LA bakery owner

Vincent Benoliel and his longtime

friend, the French popstar Matt Pokora

(married to Christina Milian) were

sharing a house and cooking during

the lockdown. They cooked a lot of

pasta based on Vincent’s family recipes.

His grandmother owned two

restaurants including a Mediterranean

one in Antibes in the south of France

where Vincent worked and learned

before coming to NY. Paris born, Vincent

has French pastries in his blood.

His LA bakery Michelina, an artisanal

boulangerie and patisserie at The Original

LA Farmers Market, is a favorite

of Padma Lakshmi, who loves their

croissants. They combined the two by

opening Pasta Corner's first location

in LA and now here in NY.

For breakfast, we suggest their signature

Hazelnut Praline Croissant, and

the Classic Butter Croissant - all made

with butter from Normandy, France.

For lunch, we're getting appetizers

that include the Cheese and Charcuterie

Platter, Eggplant Parmigiana,

and the Garlic Bread.

For pasta, Vincent's personal favorite

is the bestselling (at every Pasta Corner

location, including LA, Paris and


NY) Lumache Pink Vodka, a snailshaped

pasta with vodka sauce, red

pepper flakes, Parmigiano Reggiano

cheese and fresh parsley. Matt Pokora’s

favorite is the Black Truffle Tagliatelle

with truffle sauce and fresh

truffles shaved on top, as well as the

hearty Beef Ragu Pappardelle.

Complete your meal with their housemade

desserts - the Tiramisu, New York

Cheesecake, and gluten-free Chocolate

Mousse Praline are not to be missed.

For Sunday brunch, there is a large buffet

with selections of pastries, charcuterie

and cheeses, lots of vegetables,

deviled eggs, pasta salad, and for

dessert tiramisu, bread pudding, and

more. There is an egg station for hot

egg dishes and guests can add truffles

(for an additional cost) to them.

Pasta Corner is a hybrid restaurant

and grocery, guests can purchase

high quality fresh pastas by the pound

made with Italian Caputo flour, pastries,

antipasti, charcuterie, and house

made pasta sauces, along with gourmet

products like olive oils, balsamic

vinegar, spices, chocolates, caviar and

fresh truffles.

PASTA CORNER

9 E 53rd St

NY, NY 10022

pastacorner.com

@pastacorner_us

PHOTOGRAPHY | Pasta Corner



This summer, Nomad Girl was opened

by hospitality veterans Alex Cesaria

and Rich Simeone. Alex opened his

first restaurant, Il Piccolo Ristoro in

Chelsea in 2017. Rich Simeone has been

in the restaurant industry for over 25

years with a portfolio of more than

30 casual and upscale restaurants in

Florida, California, Colorado, and New

York.

Chef Fernando Baez collaborated on

the menu which is Milanese style cuisine

that is modern Italian dishes that

use authentic Italian ingredients. It's

set in a modern and stylishly designed

space. The ambulance has a casual,

chic vibe where young professionals

can enjoy an all-day café menu. Then,

Nomad Girl transitions into an elegant

full-dining restaurant.

ATHLEISURE LIST: NY, NY

NOMAD GIRL

For breakfast, we suggest their Good

Morning Little Piggy, fried eggs, Prosciutto

di Parma and toast; their French

Toast, with maple syrup, and fruit, as

well as Oh My Pancakes, which is made

with fresh lemon zest.

Pair your breakfast with Dell'Aria Coffee,

the first Italian Coffee Roaster in

NYC, pulled through an Astoria Tempesta—the

official espresso machine

of the World Barista Championship.

For brunch, we suggest their Steak &

Eggs, prime organic skirt steak, fried

eggs and home fries. We also suggest

a variety of egg dishes, paninis, pastas

and salad. There is a boozy brunch option

and other alternatives.

When it comes to lunch, start off with


a salad to begin your meal. The Bufala,

which comes with tomato, mozzarella

di bufala and basil is great to share. For

an entrée, they have a selection of Piadinas,

a rustic Italian sandwich made

on flatbread flown directly from Italy.

The Romagnola Piadina, Prosciutto

di Parma, stracchino-cheese, arugula

and salsa Nomad is loved by many diners.

Diners should order the Tiramisu

as it is a light end to the meal.

For dinner, start your meal with the

Wagyu Carpaccico, arugula salad,

shaved parmesan and mustard sauce,

which is perfect for sharing. For pasta

lovers, the Trofie Pesto e Burrata,

basil pesto and cherry tomato as well

as the Tagliatelle Bolognese, fresh Tagliatelle

with freshly made veal Bolognese

sauce. We also suggest dishes

like USDA Prime Organic-certified Skirt

Steak, served with arugula salad and

shaved Parmigiano and Sesame-Crusted

Tuna served with a mixed green

salad with onions, avocado and cherry

tomatoes. Finish your meal with their


Nutella Piadina.

Nomad Girl serve classics including

the Negroni made with Gin, Sweet Vermouth

and Campari, which will make

you feel like you are dining in Milan,

along with specialties such as El Paraiso,

Mezcal, passionfruit syrup, triple

sec, lime juice, and muddled jalapeno.

A unique dessert cocktail on the menu

is Express Yourself, Nutella and pistachio

espresso martini, made using

Dell’Aria espresso.

NOMAD GIRL

1151 Broadway,

NY, NY 10010

nomadgirl.nyc

@nomadgirlnyc

PHOTO CREDITS | Nomad Girl



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Bingely Books

THICKER THAN WATER:

A MEMOIR

Little, Brown Spark

Kerry Washington

In this memoir by Award-winning actor,

director, producer, and activist, Kerry

Washington learns about a moment that

will change what she knows about her

life forever. Thicker Than Water

takes us on a journey that she

navigated about her self, her

place in the world and what identity

means when it is questioned.

She re-examines how her life's

work and path led to where she

is now and how this new knowledge

effects her new truth.

FIRST GENERATION

Ten Speed Press

Franklin Gaw

Identity focuses on how you

place yourself in the world and

what you're connected to. But

you can also explore it in food as

well!

In Franklin Gaw's First Generation:

Recipes From My Taiwanese-American

Home, he presents

80 recipes that are from where he

grew up in the Midwest as a first

generation Taiwanese American.

Recipes include those that are

passed down from generation

to generation in his home. He

also shares an essay on his multicultural

experience and how the

melding of flavors of the American

suburbs have joined those of

his heritage. He talks about the

ingredients as well as the techniques

to make the dishes.

In this book, you'll learn how to

make bao, dumplings, scallion

pancakes, and more with stepby-step

instructions and photog-


He learns that the Syrian government

seems to have created a highly addictive

narcotic with plans to distribute

it throughout Europe. Doing so would

put Damian's business at risk and he

wants Mitch to ensure that this will not

be a problem. With Mitch's knowledge

of the Middle East and being someone

that could be expendable, he is the

perfect choice for this mission.

As Mitch makes his way to Syria, he realizes

that the drug is not at all what it

seems and that it's purpose is more serious

than previously thought and is actually

a weapon with extensive reprecussions

if used. He must now come

up with a new plan that mitigates risks

without the details being made known

to the parties involved.

raphy. There are also dishes that merge

his worlds together from Cincinnati Chili

with Hand Pulled Noodles, Bao Egg and

Soy Glazed Bacon Sandwich, and Milk Tea

Rice Krispies Treats. A twist on classics

is defintiely something that we'll enjoy

when we're looking for comfort foods

as we continue further into the fall.

CODE RED: A MITCH RAPP

NOVEL

Atria/Emily Bestler Books

Kyle Mills

The Mitch Rapp saga continues in Code

Red: A Mitch Rapp Novel and we find

that he owes a favor to the world's most

powerful crime lord, Damian Losa. As

much as he hates owing favors, when

he receives the call he is bound to do so.



Bingely Streaming

DONYALE LUNA

SUPERMODEL

HBO Original

Max

When we look back at the first Black Supermodel,

many of us think of Beverly Johnson;

however, in HBO's Donyale Luna

Supermodel, we are introduced

to the first, who covered Harper's

Bazaar Magazine, was in a number

of campaigns, shot by leading

photographers, and jetsetted

throughout Europe when she realized

that making it here in the

US as a Black woman from Detroit

wouldn't be a reality for her.

She lives a life as a model and creative

who simply wanted to find

a place that she could call home,

be accepted, and shine in her

own skin. Throughout the documentary

we learn about her life,

her iconic poses, and luminaries

in the industry talk about those

who opened doors for her as well

as those that kept it shut. The importance

in reclaiming this history

so that more can be aware of

her story is one that we truly enjoyed

in this documentary.

LOVE IS BLIND

Netflix Series

Netflix

We love a good social experiment

and we're back in the pods for

the 5th season of Netflix's Love

is Blind, we see another round

of those who are looking to find

their match without seeing one

another. They're able to date in

pods, talk about their interests,

and what a life would be like together,

and then if they get engaged,

they only see each other

when they accept!

Afterwards, they go on a vacation

where all the couples are able to

begin their lives and then they go


home so that they can see whether

they can continue to be with one another

as well as to meet their families.

In the end, they will see if love is

blind if they end up getting married

and avid viewers of the show always

like seeing the after show as well as

another episode that shows what

happened with those involved! It

kicks off on Sept 22nd with initial episodes

and over the 3 week period,

additional episodes will be available

on Fri.

EXPOSED: COVER UP AT

COLUMBIA UNIVERSITY

Wondery

Spotify

When you go to a trusted OB-GYN

at Columbia University, you expect

a higher level of care. But hundreds

and possibly thousands of women

were allegedly assaulted by Dr.

Robert Hadden and although many

tried to be heard, it seemed like he


wouldn't be held accountable until the survivors

engaged in a decade-long fight for

justice.

Medical journalist Laura Beil shares their

stories, what they endured, the cover-up,

and how the women got their power back.




Athleisure Mag SEP ISSUE #93

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