Athleisure Mag DEC ISSUE #108

ISSUE #108

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@AthleisureMag

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PUBLISHER

Paul Farkas

EDITORIAL

Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

PHOTOGRAPHY CONTRIBUTIONS

PHOTOGRAPHERS | Trevor Brown Jr./X Games Aspen | Dom Daher/

Red Bull Content Pool | Joshua Duplechian/Red Bull Content Pool

| Paul Farkas | Mark Kohlman/Red Bull Content Pool | Dustin Niles

| Jeong Park | Christian Pondella/Red Bull Content Pool | Lorenz

Richard/Red Bull Content Pool | Nina Scholl | Peter Simsonite

| Michael Tulipan |

FASHION CONTRIBUTIONS

STYLIST | Kimmie Smith |

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Athleisure Mag , a Division of Athleisure Media LLC.

EXECUTIVE PRODUCERS

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HOST

Kimmie Smith

MIXING

Athleisure Studio Team

ATHLEISURE STUDIO

PODCAST NETWORK SHOWS

#TRIBEGOALS | ATHLEISURE KITCHEN |

BUNGALOW SK | THE 9LIST |

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CONNECT + VISIT

E-mail: info@athleisuremag.com

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table of contents

issue #108

dec 2024

145

STYLE FEATURES

THE PICK ME UP

150

114

IN OUR BAG

157 ROCK THIS WHEN

STEPPING OUT FOR

DINNER WITH FRIENDS

BEAUTY FEATURES

PALO SANTO BEAUTY

Fight For What You Love

Jack Huston & Michael C. Pitt

This month’s cover is with Jack Huston, director, producer, and writer as well as

actor, Michael C. Pitt who stars in Day of the Fight! We talk with them about boxing,

redemption, and the importance of cinema.

16

161

ATHLEISURE BEAUTY

In the Air

Hailey Langland

46

With the X Games Apsen taking place in Jan, we can’t wait to get our fix of our fave

snow action sports! We caught up with 2X Team USA Snowboarding Olympian and 3X

X Games Medalist Hailey Langlad who will be a sports analyst at the Games this year.

146

LIFESTYLE FEATURES

ATHLEISURE LIST

PECK SLIP SOCIAL

Orange Glou

60

We find out about natural orange wine,

pairings, and more with Doreen Winkler

at our THE 9LIST 9TASTING event.

9PLAYLIST

®

82

This month’s EDM DJ/Producer, Paul Van

Dyk shares what he is listening to right

now with us.

148

ATHLEISURE LIST

FOMO MOMO

AthleisureMag.com - 10 - Issue #108 | Dec 2024

In Time

Charles Vandervaart

We took some time to talk with Charles Vandervaart who plays William Ransom in

STARZ’s Outlander. He talks about acting, how he came to this show which is currently

airing its second half of S7, and more.

®

86 THE 9LIST

100

Maria Camila Giraldo

Netflix’s Griselda star, Maria Camila Giraldo

shares her must-haves in beauty,

style, and fitness.

63MIX ROUTIN3S

Jenna Willis

TM

100

Celebrity FItness Trainer Jenna Willis

shares what she does, has, and enjoys

Morning, Afternoon, and Night.

Art of the Snack

Clock Tower Grill

116

This month’s The Art of the Snack takes

us to Brewster, NY at Clock Tower Grill

with a focus of farm to table and nourishing

eats.

Glampers Gonna

Glamp

126

Our editorial brings you some of our favorite

must-haves to enjoy on our next

glamping trip!

Issue #108 | Dec 2024

- 11 - AthleisureMag.com

Last month Day of the Fight was released

into theaters. It tells the story of Irish Mike

as he prepares for his fight at Madison

Square Garden. As we lead up to this big

event, we also get to see the people, places,

and things that make up his life. With

an incredible cast that includes Michael C

Pitt (Boardwalk Empire, Asphalt City, Reptile),

Ron Perlman (Hellboy franchise, Sons

of Anarchy, StartUp), Joe Pesci (Goodfellas,

Casino, The Irishman), and Steve Buscemi

(The Sopranos, Fargo, Boardwalk Empire)

to name a few - we're drawn into his world

as well as the decisions that he makes.

We had the pleasure to sit down with Jack

Huston (Boardwalk Empire, Expats, House

of Gucci), writer, producer and making his

directorial debut along with lead actor, Michael

to talk about this film, how it came

to be, moments that they enjoyed, the

takeaway that they want others to have

from it, and the power of cinema.

ATHLEISURE MAG: We watched this movie

last night and we’re boxing fans. So we

were already excited to see the movie. It

was even better that it was not the traditional

and formulaic boxing film that we

are used to seeing! Before we delve into

the movie, Jack you wrote, directed, and

produced it. What led you to creating this

film? Michael, what made you want to be

part of this film?

JACK HUSTON: I had the great opportunity

to work with Michael many years ago

on Boardwalk Empire.

AM: Which was an amazing series!

JH: Thank you! I always had memories of

Michael punching sandbags and going off

to the boxing gym. So maybe, I had him

there in my head. But I also had the memories

of just how much I loved working

with Michael just him being such a beautiful

actor and he has always elevated any

season that he was in. Somebody who

just conveys so much through his eyes.

He has this amazing sense of sensitivity

and vulnerability with a hard exterior you

know and he could play every part. When

I sort of conceived the film, I could

not imagine anybody else in the role.

It’s amazing where you have these

moments where you are literally right

there with someone else’s voice in

your head. So, I wrote and came up

with the idea for the film with Michael

in the role and I went to him and said,

you’ve got to do this role! He asked me,

where’s the script and I was like, well I

haven’t written it yet. So we worked

and sort of developed it through the

years. It was a great fight worth having

to get Michael to play this part. I

thank God everyday that I got the opportunity

to do it with him.

AM: Wow, that’s great to hear. What

drew you to the film Michael?

MICHAEL C. PITT: Permission to speak

freely?

AM: Of course.

MCP: This film chose me. Jack chose

me. My very good friend, my buddy,

and my collaborator basically said that

he wanted me to do this. He pulled me

out of the gutter to play this film. We

made it with a lot of love and a lot of

heart. We made it to inspire the younger

generation and so I hope we do.

AM: It was incredible. The casting was

incredible obviously in addition to Michael,

Joe Pesci, Steve Buscemi, Ron

Perlman -

MCP: Well that’s all Jack! I have no idea

how – I mean I used to call him The

Prince! I have no idea in hell how he

did it!

AM: That part!

MCP: Yeah, how he assembled those

older men – they are not the easiest

and they are set in their ways.

AM: Haha you are basically asking

what we’re trying to say so I thank you

for navigating that one! How'd you do

that?

MCP: To get them in the room. That was

all Jack. All Jack. Thank God we were able

to get those guys!

JH: You know, it’s funny. When you write

it for certain people, I think that just like

Michael said, the film was all heart and it

was all love. The two elements or the two

characters that were written specifically

for the film were Mike and Joe. Joe was –

you know, I heard his voice and that’s him

singing in the movie. I was developing this

character that had dementia and we needed

an actor with such a history and almost

where their reputation proceeded them

the way that they find them in the film,

they have to have such a body of work because

they are suffering from dementia.

Then I heard him sing and I thought, what

if he doesn’t speak, but you hear him sing?

That’s what brings back the memories because

when my grandma when she was

suffering from dementia, music would

bring her back in the room. She gained

that lucidity through that – through music

and that’s what sort of happened.

But, getting Joe was landing the white

whale because the film wouldn’t have

happened. He pretty much secured our

financing! I think it was kind of like, “ha

ha if you get Joe Pesci, we’ll secure your

financing for the movie.” Then we went

ahead and got Joe Pesci. Then they were

like oh shit, we have to finance the movie.

But it was a big gamble and I think

again it came down to the collective love

of what we were trying to make and a bit

of a throwback to the movies that aren’t

made like this anymore. It is an homage to

that type of picture. It’s all about feeling,

all about character, all about the sort of

real human struggle and the human condition.

The kinds of films like Mike was saying

that made us fall in love with cinema

and hopefully, it will inspire other people

to fall in love with cinema all over again.

AM: What did you draw from, Mike in

terms of your character and how did you

approach playing him?

MCP: Oh, that’s such a difficult question

because it was set up – Jack set

it up for me to experience this role. So

it was a bit like, “ok, I set everything

up, you’re trained, and now ding, ding,

ding – go out there and do everything

and get out into the ring and make me

proud.” Basically, that’s how it was set

up for me and it’s hard for me to watch,

but I do notice that it does make people

feel. I do think that that is a very important

thing that Jack touches on. It’s

really smart to be streetwise, it’s very

good to keep your poker face up and

to keep your guard on. But you need

to feel things. We need to feel things

or we’re not human. I hope that people

have the courage to feel when they

are watching the film.

AM: There were so many themes that

we enjoyed when watching the film:

redemption, resilience, fortitude, and

even being able to establish things in

the future that you know will not be

yours to enjoy; however, you have created

the fingerprint for that to happen.

Of course, the whole past, present, future

of everything that is going on in

the film is just really great. What stuck

out for you as moments in the film that

you really enjoyed?

JH: God, there’s so much! You know

what? It’s wonderful when you’re able

to step back and say, this role is yours.

Run, enjoy, feel it, and experience it.

Witnessing the actors coming together

and what was made, the writing was

elevated to such an extent, but that is

exactly again, going to the beauty of

relationships. I have to say that I think

that what Michael and a lot of our actors

did is that they gave very honest

performances. There’s a lot of truth

in them and I think that everyone is always

talking about forgetting to go to

the movies. I always say that I like to

remember things and I like to feel that

scene in my heart and gut and I want

to wake up thinking about that.

Certain images – I like when everything

comes together and that’s usually as a

common goal. There are a lot of surprising

scenes that on the page read one way, but

my God it’s gorgeous to witness 2 lovely

actors take it and run with it. You know,

it was magic. I spent a lot of time crying

when I was looking at the monitors. It

was huge moments of gratitude for me.

AM: Michael, was there anything that

stuck out with you?

MCP: In the filming? Every single day! Every

single day, every single moment. It’s

a beautiful memory for me. Listening to

Jack talk, you know, I don’t know why I

started thinking about when I was a little

boy and my mother has 4 kids tugging on

her and we’re trying to make ends meet

and she would buy $1 movies at Blockbuster.

Blockbuster was going out of business

and she would buy $1 movies, and I would

just sit in front of all of these movies and

I never saw a bad movie, I never saw a

movie that I didn’t like.

JH: Yeah, right!

MCP: These films changed people. A film

that makes you feel is a film that you see

and it changes people. Those were films

that changed my whole direction of life!

Every moment of every single day of every

single second that I was filming, it was

incredible! So people should go see it!

AM: In thinking about the concept of deadlines

with the movie literally being the Day

of the Fight, you know that you’re seeing

everything that is happening or lead up to

the day of the fight, but you also understand

that there is this health condition

that is going on so if he does box, this could

be another timeline that takes place. What

was the thought behind running these multiple

timelines as well as the past, present,

future, aspect as well?

MCP: Jack, you mentioned this wonderful

quote by Hitchcock (Psycho, Rear Window,

The Birds) and I think it’s so great that you

need to say it.

JH: Yeah, Hitchcock did an early - well

before I say that, in this film initially,

you didn’t find out about his medical

condition in this script until the fight

and when he gets knocked down.

Then you put things together and realize

why this day has been like this.

It’s funny because when I was in the

edit, I used an old Hitchcock quote

which is, “2 people sitting at a table

having a conversation and that’s one

thing. You put a bomb under the table,

the conversation becomes very different.”

MCP: So his condition is the bomb.

AM: Right.

JH: His condition is the bomb, but the

audience –

MCP: Which is brilliant.

JH: It’s good for the audience to know

that because every single one of those

scenes where you know it’s a ticking

bomb makes that scene all the more

weighty because it’s possibly the last

time that he is seeing any of these people.

So you’re on this journey that only

Irish Mike knows about!

MCP: From a writing standpoint, it’s a

really brilliant thing for people to hear.

JH: Yeah.

MCP: It sets and puts the tension in every

scene.

JH: Every scene!

MCP: It puts the motivation in every

scene, every character, and so his condition

is the bomb under the table

during the conversation.

JH: And you know that, so it’s even

better when you’re watching it for the

second time. Even though you know

it when you're watching it for the first

time, it works great for the second time as

it is really set in. A lot of people have come

to multiple screenings and they have told

me that they are so happy that they got

to see it again. They gained so much more

from the second viewing. I love films that

you can watch over and over again! I think

that this is a film that you can watch a

bunch of times.

AM: Our thoughts exactly as we want to

watch it again. Even when watching it last

night in preparation for today’s discussion,

it was incredible. We love a film that is in

black and white. There was nothing to not

love about this film. In an additional viewing,

it will be great to see more of the little

things that maybe weren’t seen the first

time! Just from top to bottom, it was a

great watch! Then to be able to see it and

talk with both of you about this has been

really amazing!

MCP: Ditto! Ditto! It’s really nice to talk to

you as well.

AM: So great chatting with you and I hope

that it gets all of the awards it deserves because

it’s so great!

JH: You’re so sweet! Please go yell that at

the rafters as we need people to come

and support this movie!

AM: 100%

JH: We love you for it!

@dayofthefight

@thejackhuston

@michaelcarmenpitt

PHOTOGRAPHY CREDITS | Front/Back

Cover, PG 16 - 27 + 30 - 43 Day of the Fight/

Jeong Park | PG 28 Day of the Fight/Peter

Simsonite |

The 24th X Games Aspen 2025 takes place

Jan 23rd - 25th for its 24th year. These games

will take place in Buttermilk Mountain in

Aspen Snowmass where the world's best

action sports athletes competing in ski

and snowboard events. These days present

men’s and women’s ski and snowboard

competitions in the disciplines of Superpipe,

Slopestyle, Big Air, Knuckle Huck and

the debut of medaled event Street Style.

We're excited to see a number of our favorite

X Games and Olympic medalists which

have included Chloe Kim, Mia Brookes, Ayumu

Hirano, Scotty James and local hometown

heroes Red Gerard and Alex Ferreira.

There will also be performances by EDM

artists deadmau5 (who appeared at the

games in 2016), Big Gigantic, Aspen Tessla,

Daily Bread and ILLENIUM.

We sat down with 2X Olympic Team USA

Snowboarding and 3X X Games medalist,

Hailey Langland who will be a snowboarding

analyst at the X Games. We spoke with

her to talk about her career, passion for

the sport, and the upcoming games.

ATHLEISURE MAG: You grew up in Southern

California and clearly, you're an amazing

snowboarder, but you were also a

beach loving girl that has a love for surfing,

skateboarding, soccer, mountain biking

and more! What do you love about

playing sports and having that ability to

play a number of them?

HAILEY LANGLAND: I have to owe a lot

of credit to my parents. My dad was always

trying to get my little brother and

I outside to find a passion and an outlet

from the rest of the world. We were well

versed when it came to sports. I find that

it’s helped round me into the athlete I am

today. Snowboarding is my first love, but I

always try to make time for other passions

like surfing and biking in the summer.

AM: What is it about snowboarding that

you love?

HL: I definitely fell in love with snow

boarding because of my dad. I could

see how excited he was to share his

passion with me, and I enjoyed chasing

him down the mountain. One of my

favorite days was learning how to ride

goofy, and my dad and I rode switch

for the entire day. He always made it

fun, and reminded me to keep it fun.

AM: When did you realize that you wanted

to be a professional snowboarder?

HL: I’ve always known I was meant to

snowboard my whole life. But I don’t

think I even thought about being a professional

until I went to my first “pro”

competition in Mammoth when I was

14. It was a contest that had competitors

from the Sochi Olympics and girls

I watched in X-Games in it. I ended up

winning the event, and I remember

standing on the podium besides Anna

Gasser and Enni Rukajarvi. I thought,

oh my goodness, maybe I can be like

the girls I watch on tv. After that event

I got wildcard spots to Dew Tour, X

Games, and Burton US Open; all contests

I watched religiously growing up.

That really jumpstarted my career and

made it a reality.

AM: As a surfer and snowboarder, what

are the synergies between these sports?

HL: Surfing is super hard, which makes

me appreciate snowboarding so much.

There’s a lot more thoughtfulness to

surfing that I think a lot of people realize.

Surfing not only requires good

athletic abilities, but also the ability

of wave knowledge and reading the

ocean. But I love watching videos of

surfers like Coco Ho, Stephanie Gilmore

or Caity Simmers, who have tons

of style, and thats something I try to

bring to my snowboarding. I find the

best cross over from surfing and snowboarding

is when you’re riding powder,

and it feels just like surfing on a wave,

weaving back and forth just trying to

make it look good.

AM: You have had 7 Games appearanc-

es and are a 3X X Games medalist and have

earned a Bronze, Silver, and Gold medal in

Slopestyle and a Gold in Big Air. Can you

tell us what Slopestyle and Big Air is?

HL: Slopestyle is an event I specialize in.

It’s where you ride the given features of

the course; such as: jumps, rails, and transition

features like a halfpipe wall. Big Air

is a smaller version of slopestyle based

on one jump. Usually, the jump is bigger

than in a slopestyle, and the criteria is to

spin or flip as much as you can, and land

the trick, as well as make it look good. My

favorite event is slopestyle because it is

what I grew up doing.

AM: In 2017, you were the first woman to

land a Cab double cork 1080 in competition

at X Games Aspen! What did it mean

to you to achieve this and tell us about

what a Cab Double Cork is?

HL: It’s pretty crazy to look back on that

time. I was just a kid, and had no idea

what I was doing in that contest. I did the

Cab 1080 on accident in practice and just

thought, alright guess I’ll try that in the

contest. Luckily for me it worked out, and

I was able to land it second try. I wish I still

had that ability to adapt and try things

like I could when I was 16. To help visualize,

a Cab 1080 is when you ride switch

into a jump, for me that is goofy stance,

and you would spin to the right three full

rotations.

AM: You're known for your ability to push

the boundaries of progression on jumps,

distinctive style with solid grabs as well as

difficult ones! You have received a number

of awards including FIS World Cup with 5

career podiums (3 in Slopestyle and 2 in

Big Air), you competed in the 2018 Winter

Olympics in Big Air and in Slopestyle and

again at the 2022 Winter Olympics, and

more. What does it mean to you when you

look at your career and all the things that

you have experienced?

HL: It makes me really proud, looking back

and seeing what I have accomplished,

through all the ups and downs. I will al-

ways be grateful for snowboarding. It

has been the reason I have gotten to

travel so much of the world, and have

met so many amazing people within

the industry.

AM: This year, you are making your debut

at the X Games on the broadcast

team as a Women's Snowboard Analyst!

Why are you excited to be part of

this team and what are you looking forward

to?

HL: In November I had ACL reconstruction

on my right knee, so I will be out

for this season unfortunately. I’m excited

to stay involved, even if it doesn’t

mean I can ride. It will be cool to see

X Games from a different perspective,

and to see what it looks like to be another

part of such an important contest.

AM: How are you preparing to be on

the broadcast team?

HL: I’m going with the ‘on the fly’ approach.

Luckily, I’ve known Craig and

Brando for years at this point now, so

hopefully it will just feel like watching

a competition with friends.

AM: Do you have any upcoming competitions

that you are preparing for?

HL: Since I had ACL surgery at the end

of November, I most likely won’t be

snowboarding for the next year. So as

of now my preparation is mostly physical

therapy for my knee, and getting

the rest of my body back in shape.

AM: At Athleisure Mag, we love knowing

about how people stay in shape

and as you are very active, what is an

average week of workouts like for you?

HL: It depends. In the summer, it is

very much go, go, go. I am lucky to live

somewhere I can surf, or bike, play

tennis, and golf all pretty much in my

neighborhood. In the winter, snowboarding

is primarily all I do. It can be

an every day thing if the weather is good,

but sometimes there are competitions

we go to that get completely canceled

because of the weather. On days off, I

love getting in a core workout, and trying

to get steps in. Any movement you

can get in the winter is a big win.

AM: When you're taking time for yourself,

what do you enjoy doing when

you're not in between projects?

HL: I actually started crocheting a few

years ago. I love making beanies for

friends and family, and lately I’ve been

getting into making bags which has

been really fun. I’m pretty crafty and I

usually always find a way to keep myself

busy.

AM: We also know that you're dating fellow

snowboarder, Red Gerard Team USA

Olympic Slopestyle Gold Medalist, 2X X

Games Medalist, 2X Dew Tour 1st place -

to name a few. It must be fun to be able

to share your love of snowboarding and

surfing together. Do you have any upcoming

trips that you are excited about?

HL: Red is my best friend. He’s so fun

to be around, and he always pushes me

to be better person and snowboarder.

Since being injured, it’s been really hard

to watch him pack up for a snowboard

trip, and for the first time in our relationship,

I don’t get to come along. It’s

been another motivator for me to do

whatever I can to get better, because I

miss being around him, and taking laps

together at our favorite resort. I think at

the end of the winter we’ll try to go on a

trip somewhere warm with waves.

@haileylangland

@xgames

PHOTOGRAPHY CREDITS | PG 46 - 48

X Games Aspen Trevor Brown Jr. | Red

Bull Content Pool PG 51 Lorenz Richard,

PG 52 Dom Daher + PG 57 Christian Pondella

| 9LIST STORI3S PG 54 X Games

Aspen/Mark Kohlman/ESPN + PG 54 X

Games/Joshua Duplechian |

This month, we kicked off a new series, THE

9LIST 9TASTING that you'll see a lot more

of as we head into 2025. We kicked off this

inaugural event at Orange Glou which carries

natural orange wines and is founded

by Doreen Winkler. Orange Glou is the

world's only wine club and store dedicated

exclusively to orange wines. She was also

named one of America's Top Sommeliers

by Forbes.

We enjoyed spending time with her in her

Lower East Store with our virtual event

which took place on IG Live as well as being

available on our YouTube channel. She

talks about natural wines, orange wines,

the selection of orange wines we can enjoy

in a number of situations, her passion and

the history of these wines, and more.

ATHLEISURE MAG: It’s so great to have you

join us on IG Live and if you miss anything,

you’ll be able to see this on our YouTube

channel, our THE 9LIST app, and of course,

in Athleisure Mag's DEC ISSUE #108. We’re

here today for our THE 9LIST Holiday Event

which basically focuses on our must-haves,

things that we can enjoy, do, and have.

Today, we’re here for our THE 9LIST 9TAST-

ING event and we’re kicking it off with Doreen

Winkler who has been in our issues

a number of times and we’re excited because

we’re in her store right now with all

of these celebratory balloons as they were

part of 5-year club celebration as Orange

Glou was established in late 2019. She is

going to talk to us today about natural orange

wines, the store and we’re going to

talk about some wines that you can have

when you’re holidaying, sitting at home,

or bingeing your favorite shows.

So thank you for having us here as you

know I love you.

DOREEN WINKLER: It’s really good to see

you. Thank you for having me as this is an

amazing little set up!

AM: I love a good beverage set up! Can you

tell our viewers what natural orange wines

are?

DW: So yeah, it’s basically 2 questions,

I have to be honest because there’s

natural wine and then there’s orange

wine. But we are definitely combining

the two for sure at Orange Glou because

we only feature natural orange

wines.

Natural wines are basically wines that

are made in a way that you would naturally

romantically think of how wines

are made. Perfectly ripe grapes, hand

harvested at the right time, not the foul

ones, not the green ones, the perfect

ripe grapes that have not been sprayed

with any chemicals – hand harvested in

small buckets so that they don’t burst

and get any bacteria in there. Then they

basically get crushed and there are no

additions in that. Sometimes in the

bottling there is a tiny amount of sulfur

which we always say that it has to

be at least under 20mg, but honestly,

I’m getting lower and lower. I have so

many zero-zero wines (wines with no

added yeasts or sulfur) in here which

we call, the cool kids call, the no added

sulfur wines. They have been really

stable now for the last year. That’s basically

what natural wine is. The romantic

way that wine is actually made, but

unfortunately, there is also a non-romantic

way but we’re not going to talk

about that!

AM: Haha we’re not going to talk about

that!

DW: Orange wine is made from white

grapes only. There are about 20,000 varieties

out there. I always talk about the

varieties, because the varieties are everything.

While they are white grapes,

they really have different skin colors,

there are green grapes, there are yellow

grapes, there are golden grapes,

there are grapes with little pink freckles

I call it, like Pinot Grigio or Gewürztraminer;

also, some have thicker and

some have thinner skins, the way that

they are built it’s very different and it

really affects the color of the wine. It

really affects how you make the orange

wine and in short, orange wine is basically

macerated on the skins, you usually do

it foot trodden so you stomp it with your

feet – clean feet! And you leave them together,

the juice, the skins, the seeds, and

sometimes the stems. That could be for

a day or it could be for a year. It really depends

on the grape variety and what the

wine maker wants to achieve. Natural

wines are really handmade in that sense.

So they are often tested every single day

on how it is reacting, how it is maturing,

and it’s very exciting. I have done 15 harvests

– I’m getting old! It’s very tiring!

AM: I can imagine!

DW: But every time, it’s also magic! I love

learning and you learn something every

single time. It’s beautiful in the vineyards

and even though I prefer doing more cellar

work, I love the combination which

is really great. The picking process really

hurts your back!

AM: Wow! That’s a process!

So, how long has orange wine been around?

In a condensed form because I’m sure you

could do an in-depth Encyclopedia Britannica

on this topic!

DW: It’s been around for about 8,000

years. It originated in what’s now the Republic

of Georgia. They wanted to make

wine you know, with their hands. They

didn’t have any machinery or anything.

They heard about white wine and they

had their grapes and they foot-trodden

them as well and then they were like, how

are we going to get the skins out? Back

then, there was no press and I think that

they were trying, but the skins were 30%

of the juice so you’re really losing alcohol

if you’re trying to do that. They were the

first ones and they really enjoyed it. They

ate a lot of medieval meals so it was nose

to tail, the whole pig and fish over the fire.

This style of wine really paired well with it.

I feel like that is why I also became so obsessed

with it because really there was

this restaurant Aska where I wasn't really

able to find a lot of pairings and we had

a 19 course menu and every course had

to be paired. That’s how I got into this

mess ha!

So yeah, they have been doing it for

8,000 years and really only in the last

40 years has it come to the rest of the

world.

AM: It’s like a hidden secret in plain sight

since it has been around for such a long

time.

DW: Yeah, they kept it to themselves.

AM: You have given us a condensed history

on orange wines. So from the perspective

of today’s THE 9LIST 9TASTING

event, we want to look at different wines

for different situations. If we’re going for

Brunch and we want something that is a

lighter wine, what would you suggest for

3 wines?

DW: Well, we have these 3 wines lined

up here.

AM: Which magically appeared!

DW: Maybe we should taste these 3.

The first one is from Franz Strohmeier

and we missed you at the fair this year

because he was here. The one and only!

AM: We will never miss another fair

again! I already put it in my calendar!

DW: You shouldn’t! It takes too long to

make them. I have several panic attacks

in between.

AM: There are always a few of those

when you’re putting something out.

DW: But at the end, the day of, it’s amazing!

I visited him [Strohmeier] on a trip

and I feel like my team pushed me out of

the door because it was really hard for

me to leave my baby alone. But I went

first to Italy, and then I went to Czechia

as I really needed to see what was happening

there, and then I went to Slove-

nia, and then I finished up in Austria. So 4

countries.

He’s in Styria in Austria and this one is

called Weisser Frizzante it’s from Pinot

Blanc and also Sauvignon Blanc. It’s on

the skin for a little bit, about 3 weeks and

then aged in wooden barrels for a little bit

and then bottled for a secondary fermentation

and it’s just really refreshing and it

has like beautiful floral aromas, it’s juicy,

it’s mineral and it has so much finesse and

that’s how you want to start off your Saturday

or Sunday Brunch I think. It’s really

elegant and it’s not your mimosa. It’s your

Holiday Brunch for sure.

This wine has so much finesse and I absolutely

love this wine. I can’t wait to drink it

so that is why I am not talking.

AM: I love a good Holiday Brunch and this

is very nice!

DW: I think that you can taste that it has

a beautiful minerality, it has floral notes,

and it also has a little bit of a mushroomy,

beautiful citrus and very refreshing.

AM: It’s nice that it has an interesting balance

between an Earthy and curranty like

an evanescence at the same time. It’s a

very nice palette cleanser between everything.

It’s very enjoyable.

DW: It’s a good holiday wine I think. I don’t

even want to pour this into the bucket,

but you can’t drink that much.

Then we have this wine, from Domaine

Lebled they are out in the Loire – it’s basically

classified as Vin De France because

they are a little rebellious and they are

not following the rules that the Loire region

wants. This is made from one of my

absolute favorite wine variety called the

Menu Pineau which is only 1% of grape

varieties in the Loire. It’s very special as I

see a lot of mushroomy aromas like very

earthy and also beautiful minerality and

elegance. It’s about 2 weeks on the skins

and it’s just really really delicious.

I think that you should give it a little swirl.

This is about 2 weeks on the skins and you

see that it is a little bit darker in color and

again, that has to do with the grape variety.

I also really highly recommend to look

up your grape varieties. You can really tell

when you now look up, okay there was Pinot

Blanc and Sauvignon Blanc in there –

how do they look like? Then you’re able to

understand a lot more. Give it a whirl!

AM: What do you mean by mushroomy

wine?

DW: Just that it has more of that earthier

aroma.

AM: It’s sweeter than the other one.

DW: I would not call it sweet.

AM: Really?

DW: It just has more Brut. But they are all

dry.

AM: Right, it’s very dry. It’s very nice.

DW: So I would say that it has a little bit

of yellow plum. There’s this mushroomy

thing that I was telling you about earlier.

Maybe even a black tea.

AM: Yeah, I’m definitely getting that.

DW: The minerality – people always just

think that orange wine is this punchy, ridiculous,

overpowering, and weird thing.

But I mean, this is fine wine. You can see

that the first 2 examples that we have had

right now because we’re about to open

the last one – it’s like, full of finesse. It’s

very beautiful and very well done.

I would actually have this with this amazing

toast with wild mushrooms like they

do at Dudleys for brunch!

AM: Ooo, I was thinking the same thing. I

was thinking a toast with a duck confit.

DW: Well the mushroom toast doesn’t

look good when you eat it, but I would eat

it with a girlfriend that goes out with me,

but not on a date. The mushrooms just fall

off the toast as you eat them.

AM: Well I really love this one.

DW: It’s so good!

Then, you heard me talk about this before.

I really love Czechia right now!

AM: The color of this one just pops!

DW: Then the last one which truly a holiday

wine, this one is from Czechia and

Czechia is really on fire right now when it

comes to the region. This is from Donatus,

they are making this from an indigenous

grape and as you can tell, I like indigenous

varieties. I got to visit them this year. It’s

called Pálava and they only have that in

Czechia and it’s a really deep rich amber

wine with over a month on the skins and

long aging in barrels for a couple of years.

This has a lot of tea aroma, but also a little

bit of dry mango and papaya. I really

love this wine! It really gives it definition

and extra layers. We really feel like this is

a great holiday wine.

This could go really well with Steak and

Eggs if you want to do Brunch.

AM: I can see that.

DW: It hits the spot. So when you smell

this, I smell some sort of dry mango and

papaya situation.

AM: I smell a lot of blossoms and maybe

something that is like an Elderflower, but

not quite. It’s hard to put my finger on it.

DW: Mmm, maybe some sort of a honeysuckle.

Something that is really warm.

There’s lots of layers. There is a little bit of

a sage situation. There is also some black

tea. I love this one!

AM: I mean, I have loved all 3, but this is

very tasty. I can totally see why you said a

steak or even a Cauliflower Steak.

DW: Totally or a Mushroom Risotto. Of

course some Fried Chicken would be great

as well with some waffles! Who doesn’t

like that?

AM: Such a great combo.

DW: We definitely need to go to lunch after

this.

AM: I know, my stomach just gurgled.

This tasting was amazing and we have additional

bottles here and although we’re

not tasting this selection, what are 3 that

would be great for dinner when we hit

that mode?

DW: Ah I only have 100 wines here!

AM: I know it’s tough and for those watching

and eventually reading, you’re missing

out because you should really be coming

to Orange Glou to see these wines if you

are here in NY as there is a beautiful selection.

But for the purposes of this event, I

am forcing you to pick 3 for dinner!

DW: I would say – oooh there are so many!

I’m a big fan of Gut Oggau, they make a

lot of different delicious wines in Austria

– like Theodora. I’m also really obsessed

with Austria right now. It’s just a region

that really keeps on giving and the quality

has become just really high. They make

this really delicious Grüner Veltliner that is

only a couple of days on the skins. It has

this finesse, it has the green juicy apple,

peppercorn minerality and layers – that’s

a really good one.

I just got to try this amazing wine from

Skegro Winery in Bosnia Herzegovina

the first time that we had the wine in this

store. The grape variety is called Zilavka

and this is a couple of months on the

skins. It has this very tangeriney feel even

though I try not to talk about citrus fruits

because we have people coming in here

every day asking what kind of oranges are

in the orange wines – none! It just really

has the layers and an Earthy aroma with a

very citrusy and grapefruity – pink grape-

fruit – very delicious! I really hope to dig

deeper into that country for sure.

We also have amazing Slovenian wines

here and I just got to visit earlier this year.

It’s really an amazing memory. A lot of

those wines are not currently imported

and that was really hard to see and I’m

trying to help, but it’s not really a good

time to do that. We are having some really

nice wines – from a great producer over

there who is actually French who married

a Slovenian woman.

AM: Ok, I see the connection because I was

like how did that pairing happen?

DW: Their winery is called Kabaj and he

makes really nice Rebula which is Ribolla

Gialla [grape] which is really delicious,

really layered, really rich, really good for

your steak wine, I would stay.

AM: Ooo I love a steak wine!

DW: I’m really obsessed with this producer

as well. Franco Terpin, he is in Italy,

actually on the Slovenian border. I was

able to also visit him this year. He’s an

icon and I have been admiring his wines

for 15+ years and now you know how old

I am. He makes this Friulano that is a couple

of months on the skins. It kind of has

this persimmon taste. There’s not a lot of

wines out there that have that note. It’s

layered and it’s like this tropical persimmon

situation which I really really love it.

Maybe in terms of a paring, something

like – I feel like, something vegetable driven

like roasted vegetables like something

over a fire that I can see like carrots.

AM: Or roasted squash.

DW: Squash, something in that direction.

And then, this one is from Jura, France

it’s called Domaine L’Octavin. It’s a female

producer and she’s very awesome and a

really wild one. It’s really extreme how

she has been doing wine. She has been

doing zero sulfur wines for many many

years. This is a Gewürztraminer and Pinot

Gris blend. It’s about a month on the skins.

It’s really really dark in color, we can’t see

it right now. But I highly recommend this

for anybody to seek out – any of these

bottles really.

This could be a great idea with so many

things! I love this with a duck confit and

some sort of a raspberry coulis like the

old school French kind of cooking.

AM: I was just going to say that it feels like

a Julia Child moment like a Coq au Vin!

DW: Ahh Coq au Vin that would be nice

too!

AM: And tasty!

DW: To add a third to this mix, we haven’t

really added any US producers today. This

is one of my favorite producers in the US.

The winery is called Ruth Lewandowski

but really the producer is named Evan Lewandowski

and he makes wines basically

out in California in Mendocino. He often

brings them back to age them in his

home state of Utah. So it is a very interesting

story. He works a lot with Italian

varieties. As you know, none of them are

native and they are all implanted into the

US over the years. This is made from the

Cortese grape. In Italy, the Cortese grape

is used for Gavi di Gavi and nothing can be

more boring than Gavi di Gavi. It’s literally

like if you told me that you have a Cortese

for me, I’d shake my head and say, “I

can not!” As a Sommelier and especially

in the 2000’s, I was 22 when I actually had

my first Sommelier job. And in the 2000s,

everyone was drinking Gavi. I would just

have nightmares over this, but then he

changed my world.

This Cortese is 6 months on the skins and

there is really nothing like that out there.

And actually, it tastes like root vegetables.

Like the beautiful, roasted, organic, sweet

carrots!

AM: Oh wow!

DW: I would even almost say that it kind

of has a bit of a curry note. Also celery

root – I know that that is not really common

in America and I’m always looking

for it because my dad always made me a

celery root salad. It was kind of a pickled

thing and we also do a lot for the holidays,

a Celery Root Purée especially with Venison,

it’s a classic. It’s also great with some

Brussel Sprouts.

AM: That sounds great!

DW: That was a holiday dish from my family

actually for years. This could be amazing

even pairing it with some root vegetables,

venison, and some purée.

AM: I am definitely intrigued about this. I

also love the little cap.

DW: It’s really great!

AM: The label has an upside down bear!

DW: The funny thing is that now that I am

recalling it, the restaurant that I consulted

with after Aska, this was the first one

that I put on by the glass. So, that is really

a special wine and I also recommend visiting

him in Southern California if you can

because it’s really cool.

That was another 3!

AM: What about 3 when we’re wrapping

presents? I mean obviously we should be

doing everything responsibly in the comfort

of our homes. But when are 3 orange

wines when we’re wrapping presents moments

before when people are coming

that we can enjoy?

DW: I must say that when I am wrapping

presents, it feels like it has to be sparkling.

AM: Oh yes!

DW: Yes, because it kind of gives you that

feeling that you’re getting in the mood.

One of my absolute favorite sparkling

besides Franz Strohmeier “Weisser Frizzante”

which I absolutely love this one of

course, I love this wine from Italy called

Vej Brut from Podere Pradarolo is the

producer in Emilia-Romagna they very

much specialized in Malvasia which

is really great when somebody does

that. They really show us so many facets

of how this grape can be utilized.

Vej Brut is always a late release. It is

actually made a little bit in the way

of champagne – just different and it

has a really long time on the lees (old

yeast particles) like champagne is. It’s

the most powerful sparkling wine that

I have ever seen and there is nothing

like it. It looks copper in color.

AM: Oh wow!

DW: It’s really a trip if you ever get to

try it, you will never forget it.

AM: I’m just looking at the smile on

your face and it says it all, that we are

all missing out by not having had this.

DW: If you don’t want to go as deep

and you want to share this specific

wine with guests which I don’t recommend!

AM: Your guests will say, we want more!

DW: Exactly!

There are just so many options out

there! There’s a German producer

called Weingut Idler, we’ve had this

wine a lot here and they make an insane

Muscat. That Muscat has this really

nice fresh minerality and juicy ripe

pears. It feels like you’re eating them.

I eat a lot of pears and people laugh at

me because I’m German, I’m not exotic.

AM: Yeah, you like pears!

DW: It’s like you’re eating this perfectly

ripe pear. It’s so delicious and I can’t

wait to get it back here. You know, we

just can’t order everything and have it

here at the same time. Wines are sold

out, they’re in small quantities, it's natural

This one is made by a wine producer in

Alsace. It’s from Sylvaner Riesling and

I think a little bit of Muscat is in there

too. It really is wild. How can I describe

it? It has a bit of those crunchier tanural

wines and we can’t have it all at

the same time! But we also like rotating

things. That’s a lot of fun.

Another wine that I love is from Japan and

it’s sparkling – huge fan! I’ve been begging

to get some here and I think I have asked 4

times. I keep asking the winemaker, when

are you sending some? It’s called Grape

Republic and it’s in Yamagata which is in

my favorite region for sake. They make really

good wine there and they have their

own varieties which are kind of hybrid

varieties like Niagara, Delaware, and Neo

Muscat. That wine, I can’t wait to get it

because it’s coming today!

AM: When you’re thinking about Après

Ski or holidaying at the beach – what are

3 wines that you think are great for that?

DW: For relaxing, there are a bunch!

AM: Haha and I need 3!

DW: If you are really on the holiday or vacation.

Then you have already spent so

much money that it doesn’t make any difference

to have a bottle for around $100.

This is from Muster. This is basically Sauvignon

Blanc and a little bit of Chardonnay

and also from Styria in Austria. When I talk

to him, he doesn’t say much. I’m actually

always surprised when I get another word

out of him. He says that the label should

really reflect the wine. When you have

actually had the wine, you understand it.

It’s kind of like this layered, beautiful, dark

orange wine with a really long skin maceration

and then it goes into the barrel and

then it goes into these beautiful bottles

that are twice as heavy as these regular

bottles. So I am going to put it down! It

has this tropical deliciousness with these

ripe peaches and these apricots and even

pears.

AM: It’s a holiday in a bottle.

DW: It really is a holiday in a bottle. I have

had this on the beach because it made a

lot of sense. So I highly recommend this.

If I could get that bottle which has the

OG label (Nespor Rajsky X Orange Glou

Sylvaner 2020) on it. This is something

that we put together that the producer

from Czechia – I mean, I have really

been helping (or trying to) out there a

lot. As you know, these producers are

all small and they live in these small little

villages. There was a wine specifically

produced for us. But the specific Sylvaner

looks pinkish and I feel like this

grape is also 1% and it’s really used sporadically

(there is a little bit in Alsace)

but they’re the only ones that have it

in Czechia. I was just so impressed and

it has a long skin maceration and amazing

layers of favor. I would say, it has a

bit of a pineapple note as well. It really

brings in that holiday spirit or that vacation

spirit that I was trying to say. I

could really see this at the beach even

though it has a lot of density. Both of

these do. I think that they bring a lot of

pleasure on the holiday.

Lastly, I would recommend the “Les

Vins Pirouettes Alsace Le Brutal!!! De

Claude Blanc”, made from Riesling

and Sylvaner in Alsace. I am a huge

fan of the “Brutal labels.” They are

around the world now, but they originated

from Bar Brutal in Barcelona.

They asked a bunch of producers from

all over the world to produce a “wild

wine for them.” Then this went into

the Brutal series. It had to be zero-zero

so no additions whatsoever. It was

like 300 bottles that each had to produce

in the beginning. Then the wine

became so popular that now there is

a little bit more. It not only goes to

Bar Brutal, but it also goes around the

world. If somebody was going to make

a wine for Orange Glou only, it does

not go around the world! I am possessive

with my wines and it would only

be here.

nins. It’s really tight and precise. It has a

kind of rhubarb kind of note to it. Lots of

floral notes, orange, zesty –

AM: It definitely sounds like it has some

zip in it.

DW: It has a lot of zip in it. Really fresh

aroma.

AM: We have talked about all of these

wines in terms of our lifestyles. When

you’re thinking about when you’re getting

ready to wrap your presents, what

are some wines that we can enjoy for that

mode?

DW: Well, I would go back to Sparkling, I

feel that it kind of brings you a lot of joy

and if you want something that is a little

bit lighter and that it is fun and raises

your spirit, I of course would go back to

Strohmeier’s sparkling, because it is so

delicious and I can’t wait to drink a little

bit more!

AM: Very true!

DW: We have this Brut from Italy called

Pradarolo. They focus on Malvasia which I

really like and they are really old vineyards.

There are so many different expressions

that I have been very impressed with their

wines. It’s called Vej Brut. It’s always a late

release and it’s 8 years old. I highly recommend

this, it’s coppery in color. It’s dense

and it’s intense. I never want to share it.

SO drink fast before your people come!

We also have, you see that ginormous

bottle over there. This is actually the first

time in the US – can I bring it?

AM: Yeah! Bring it over! We can’t tease the

people. They want to know how big this

bottle is.

DW: This is from Partida Creus, it’s called

SM <3 V and they are up in Spain. I actually

did a harvest there. This specific wine

they only make in magnums and double

magnums. It’s really really limited and we

only have 2 bottles of this.

AM: What size is this?

DW: This is a double magnum so that

is a 3 liter bottle. They only work with

abandoned vineyards. They only work

with indigenous varieties that nobody

has ever heard of. They have a lot of

bush wines which I did harvest there.

I don’t recommend ha – no! It’s just

really hard as you are dealing with old

bush wines. There are like 2 or 3 little

grape bunches in there. You have to go

through the entire bush to try to find

it and it’s just really hard on your back.

AM: Just watching you do the motions

made my back ache!

DW: There were pomegranate trees

and honestly this has a bit of pomegranate

feel to it. It’s these bursts of

flavors that pops literally and it’s just

a beautiful NYE bottle. I was able to

have a smaller size of the magnum on

NYE last year and yeah, that was a lot

of fun.

I also really recommend doing a harvest

at least once in your life. It’s really

special in how everybody works

together and you get to see how the

memories will last forever and even

though the bush wines broke my back,

it was totally fine!

AM: What are 3 orange wines that pair

well while enjoying your favorite football/basketball

snacks when homegating?

DW: For homegating while watching

the game, a super fun pét-nat like the Sicilian

Fabio Ferracane “Foddreé” 2022

is great with Buffalo wings; a lighter

bodied Tutti Fruitti Ananas “Nespola”

2022 from France to go with chips and

dip; and the Keltis “Sivi Pinot” 2018

from Slovenia has bold, yeasty notes

that go great with pigs in a blanket.


well while watching some of our favorite

shows such as The Bachelor, Red

Carpet looks during Awards Season, or

other streamed shows?

DW: Enjoy a sparkling Milan Nestarec

“Danger 380 Volts” 2023 from Czechia

while watching The Bachelor; a Franz

Strohmeier “Wein der Stille-TLZ" 2019

from Austria during the fashionable Red

Carpet for its elegant, sophisticated flavor;

and something easy yet exciting with

only a couple days of skin contact, like the

Kumpf & Meyer “Badinerie Restons Nature”

2022 from France, while streaming a

light-hearted show like Man on The Inside.


well with lighter desserts like macarons,

creme brulee, and gelato?

DW: Due to the skin-contact fermentation

process, orange wines are dry and therefore

don’t typically pair well with sweets

and desserts. However, there are a couple

of exceptions like the sparkling Grape

Republic “Aromatico” 2022 from Japan,

which has some residual sugar; and sweet

orange vermouths like Matthiasson Sweet

Vermouth No. 6 from Napa Valley and the

Channing Daughters “VerVino Vermouth

Variation 5” from Long Island.


well to gift someone who loves a fuller

bodied wine?

DW: For someone who likes fuller bodied

wines, I recommend getting them L’Octavin

“Hip Hip J…” 2021 from France; Franco

Terpin “JKT” 2018 from Italy; or the

Brooklyn Oenology “Broken Land” 2014

from the Finger Lakes in New York State.

AM: What are 3 orange wines that could

be an option to gift if you are attending a

dinner party?

DW: The wine you bring to a dinner party

should be a conversation piece. It should

have a story and be unique. Go with something

like the Ghvardzelashvili’s Marani

"Gua" 2020 from the Republic of Georgia,

the country where orange wines originated

over 8,000 years ago. The dry Kristinus

“Liquid Sundowner” 2020 from Hungary

is another great unique option, as

Hungary is more known for its sweet

wines. And one of my favorites is the

Laurent Bannwarth “Synergie Qvevri”

2012 from Alsace, which is from a winemaker

who releases wines no earlier

than 10 years after making them, and

in this case uses a traditional Georgian

qvevri, an earthenware vessel, to

make the wine.

AM: That’s amazing! You gave us a

great sampling and for those of you

that are watching us live now, in Athleisure

Mag’s DEC ISSUE #108, this THE

9LIST Holiday Event 9TASTING will be

transcribed for this edition you’ll be

able to see everything as well as links

back to the wines that she is referencing

so you can come into the shop here

or go online.

Doreen, you’ve talked a bit about your

store’s assortment, let’s talk about your

store Orange Glou specifically. What

can people expect when they come in

and can they request a specific orange

wine that they can pick up here as you

kind of spoke a little bit about that.

DW: We have a beautiful little storefront

where we separated it between

retail and the tasting room that we are

doing this 9TASTING from right now

and where we have had a lot of fun

events. As you can see, we have our

balloons here as we just had our 5th

Year Anniversary for our Orange Wine

Club, but we throw some sick parties

here. We just hosted a 25th birthday

party and she said it was the best party

that she had ever had! We pumped

up the music and played all the songs

that they want to hear. There is a small

retail section that we divide our wines

into Sparkling, Medium Bodied, and

Fuller Bodied wines. You can talk to

our sales associates. I always say, talk

to us please and don’t just go to the

vino app as it doesn’t really tell you

anything that you like. We also have

our wine club in the front that can be

picked up or that can be shipped. We have

a top shelf of the best of the best. What

can I say?

AM: Where do you ship to?

DW: We ship to 44 states. There’s a couple

of them that we can’t do such as Arkansas,

Michigan, Hawaii, - just to name a

few.

AM: Are there any events coming up – we

know that you just had your 5th Anniversary

and of course you recently had your Orange

Glou Fair which we were unable to go

to this year but we will be back next year!

DW: I’ve written down who didn’t come!

AM: We were the bad kids that didn’t

come, but we were there last year and

there were tons of wines, some that we

had had previously, and a number of new

ones to get to know. What events should

we mark our calendars for?

DW: We are actually potentially doing

something here for New Years – a little

pop-up event. I’m kind of leaning towards

making it private so if you guys want to

have a really cool orange wine dinner,

reach out and DM me. We’re looking into

that and there have been so many parties

this year that I am exhausted. I’m kind

of like, there’s only a couple days left until

the New Year and I’m actually getting

ready for my trip to France to go on some

wine adventures. I have nothing in the

books right now, but I’m still playing with

New Year’s Eve because it’s such a cool

space and I kind of want to do something.

I am looking forward to closing this year

out , it had a lot of downs for me, but also

some ups! I want to go on tour to France

and see some really cool wines and wine

fairs. I really live this. My vacations are actually

always tied to wine. But I’m really

excited, I’ll be in Montpellier, I’ll be in Paris.

I’ll be in the Loire region. It will be a lot

of fun.

AM: It’s a really cute space!

Is there anything going on in this category

like a new innovation or a new hybrid?

Sometimes when you’re talking with people

who are in the sake community, they

will tell you that there is this particular

new thing that they are trying to do. Is

there anything like that that you are seeing

or even a trend whether it’s in natural

wines or specifically in orange wines?

DW: I would say that I just love how other

countries are now looking at how they are

making orange wines. There are a lot of

hybrids (grape varieties that are non vinifera)

that people have been working with

and there’s a lot of different techniques

that people are trying out and vessels that

they are now using. I find it really interesting

that a producer in Italy is saying that

he is using a lot of marble. Marble in Italy

is very cheap and then you buy it here and

it’s very expensive. So I found that really

interesting and the kinds of vessels that

people are using now and there’s like a

myth that the oak is kind of gone because

everybody thinks that when you make orange

wine with new oak that it becomes

a Chardonnay that is buttery – it doesn’t.

It’s like the use of oak being done correctly

can actually be really special. A leader in

that is definitely Schmelzer who was also

at the fair for the last 3 years. I love that

guy!

AM: We did enjoy having their wines last

year!

DW: We tasted about 50 barrels in his

home in the Summer. I was there for 2

nights and didn’t go to bed until 2 or 3am.

I was never actually tipsy or drunk. I really

wanted to learn and we just tasted literally

the same grape from the same vintage

and from different barrels. I learned a lot

over there.

AM: What an incredible experience! I

could talk with you for hours and I’m sure

that this will not be the last time that we

do something like this. I appreciate those

who are viewing this right now that also

took the time to join us for our THE 9LIST

Holiday Event for 9TASTING!

For people who want to know more information

or to know where the store

is, where can they go?

DW: You can go to orangeglou.com

but also please go to orangegloufair.

com to find out when our next wine

fair is. We always highlight over 100

orange wines and you can really learn

because there’s sparkling, lighter bodied,

and you’ll learn about all of the

grape varieties. You can also come

here to the physical store which is on

264 Broome St which is between Allen

and Orchard.

AM: This has been such an amazing experience

and we have loved Doreen for

a while now and the fact that we can

come together to do this is amazing. I

appreciate you kicking off our 9TAST-

ING with THE 9LIST 9TASTING and we

can’t wait to bring more experiences

to you and you can see both of our videos

on our IG Live as well as our tasting

video on our YouTube channel. We appreciate

the time, walking us through

everything and seeing the Double Magnum.

@orange_glou

@orangeglou_faire

PHOTOGRAPHY CREDITS | PG 58 - 69

+ 77 Dustin Niles | PG 70 - 73 + 78 Nina

Scholl |

Currently, you can enjoy the second half

of the S7 of STARZ's Outlander which is a

historical romance time travel series based

on the books written by Diana Gabaldonof

the same name. It follows Claire Randall

(Caitríona Balfe), a British nurse who travels

from the 20th-century to 17th-century

Scotland. In the new timeline, she meets

and falls in love with a Highland warrior,

Jamie Fraser (Sam Heughan). With only 1

more season left, we're looking forward to

see what other stories will be told in future

spin-offs which we're looking forward to.

We sat down with Charles Vandervaart

(Holly Hobbie, The Craft: Legacy, Murdoch

Mysteries) who plays Jamie's son, WIlliam

Ransom to find out about how he came to

this show, what he loves about it, as well

as upcoming projects that he is involved.

ATHLEISURE MAG: What was the first film

or series that made you fall in love with

acting and when did you realize that you

wanted to be an actor?

CHARLES VANDERVAART: I was very

young. I remember going to a play at my

local theatre when I was about 6, and I

was just enthralled by it. In the car home

I asked my parents if I could try to do a

play. I got my first ever gig at that same

theatre. I fell in love with acting playing

Tiny Tim in A Christmas Carol.

AM: What do you enjoy about storytelling?

CV: Storytelling is so very human, we

come together in the telling of stories.

We can learn to empathize with and learn

from others and in doing so, learn more

about ourselves and the world around us.

We endure through stories. Beauty that

may otherwise be lost is protected and

preserved in story.

AM: We've enjoyed watching Outlander

and we know a number of fans also enjoy

the book, how much did you know about

this series before you came to it?

CV: My aunt has been a really big fan for

years now. I remember her talking about

the show when we would get together

for holidays. I watched a couple of episodes

on my own before I auditioned,

but after my first audition I binged the

whole thing and fell in love with the

story.

AM: You play William Ransom. Can you

tell us about your character and how

he fits into the world of Outlander?

CV: William Henry Clarence George

Ransom is the bastard son of Jamie

Fraser, however he believes he is the

biological son of the 8th Earl of Ellesmere,

who died on the day of his birth

along with his mother. He was raised

by Lord John as the 9th Earl. He grew

up in affluent circles, learning about

the world through the lens of the ultra

wealthy in England. English patriotism

and a loyalty to the crown became major

aspects of his identity. When William

learns of his true parentage, his

entire identity shatters. He becomes

this tornado of rage, feeling betrayed

by Lord John and everyone else who

kept this secret from him.

AM: How do you approach playing William

and what is it like acting in a period

piece?

CV: Well I get a lot of help from the

writing, costumes, accent, etc to create

William. Carol Ann Crawford, the

dialect coach on the show was a tremendous

help in finding William’s accent.

Once I start talking like him, the

rest of William quickly followed.

AM: We know fans of the show enjoy

the cast and of course, Sam Heughan.

What is it like playing against him?

CV: I remember one of my last scenes

in season 7 was with Sam, even though

we’ve been filming for a year at this

point it only hit me then that my character’s

dad was Jamie Fraser. It felt a

little like I was watching the show in

real time. I was feeling very grateful

for this amazing journey. He's a hell of

a scene partner.

AM: A few weeks ago, S7 part 2 began releasing

episodes what can you tell us about

this portion of the season?

CV: Identity crisis is central for Mr. Ransom.

S7 part 2 involves a great deal of pain

for William. He also hurts a lot of people

this season. Let's hope he grows from his

pain and becomes better. I think he needs

some therapy for sure.

AM: In terms of filming a show such as

this, we imagine that it can be long hours

- what do you do to prepare when you're

going on set and what do you once you

complete filming for the day?

CV: Coffee coffee coffee!! The long days

and early starts can be a lot, no one likes

to wake up at 4am. The Scottish Highland

air help wakes you up though, one of the

many perks of shooting in such a wonderful

country.

AM: When you're not on set, how do you

stay in shape and what are 3 workouts

that you do that we should consider adding

into our routines?

CV: Rock climbing has been my go to over

the last couple of years. I absolutely love

it. It feels nice to have such a simple task

to complete that requires creativity and

athleticism. As far as gyming goes, my

three go to’s are probably hip thrusts for

legs, pull ups for my back, and shoulder

press for shoulders and triceps.

AM: When you're taking time for yourself,

what would we find you doing?

CV: I love a good hike, outdoor rock climbing,

gardening.. get me outside and I’m

happy.

@charles_vandervaart

PHOTOGRAPHY CREDITS | PG 87 Dio Anthony/Groomer

Valissa Yoe | PG 88-93

STARZ/Outlander |

THE ART OF

THE SNACK:

CLOCK TOWER

GRILL

This month's The Art of the Snack takes

us to Clock Tower Grill in Brewster, New

York, an hour outside of NYC. We wanted

to know more about this restaurant that

serves a menu that reflects the culinary

melting pot that it resides in while also

having their own Clock Tower Farm! We

sat down with the Co-Founders, Rich and

Cassie Parente who provide a bit of background

on this eatery, the cuisine that is

offered, dishes that we should consider

upon our next visit and more!

ATHLEISURE MAG: Tell us about Chef Rich

Parente and his wife in terms of their background

and what led them to open Clock

Tower Grill?

RICH + CASSIE PARENTE: Cassie came to

this country from Canada to work with

horses; she’s classically trained in dressage.

While here she worked part-time in

restaurants, and that’s where we met, in

the industry. We got married in 2009, and

then took the opportunity to open what

is now Clock Tower Grill in 2013. Around

the time of the opening Cassie was running

her own barn as an instructor and

trainer, but with the restaurant getting

busy she wound up focusing on that as

general manager full-time. Rich graduated

from the Culinary Institute of America,

later cooking for heads of state and royalty

at the United Nations, competing on

the Kansas City Barbeque and becoming

a partner in multiple restaurants before

opening Clock Tower Grill.

AM: Where is Clock Tower Grill and can you

tell us a bit about the area that this restaurant

is located in?

CP: Clock Tower Grill is in Brewster in

Putnam County, New York. It’s located

at Clock Tower Commons, a complex of

businesses that has a very New England

feel to it. There’s an incredible courtyard

where we often host events and dinners

in the spring, summer and fall.

AM: What is the meaning behind the name,

Clock Tower Grill?

CP: The restaurant is simply named after

the Clock Tower Commons — the

restaurant is nestled in the back of the

complex hidden from the main road. We

figured that way there would not be any

confusion about the location.

AM: Tell us about the kind of cuisine that

is offered at Clock Tower Grill?

RP: We serve American cuisine, highlighting

the culinary melting pot, with a

huge focus on supporting local farmers

and artisans. We raise pork and lamb,

grow fruits and vegetables and produce

honey and maple syrup on our Clock

Tower Farm for the restaurant, and we

source from 35 local farmers and artisans

within a 70-mile radius.

AM: The layout of the menu is fun to navigate.

Tell us about Munchies and what

are 3 you suggest if we're thinking of

sharing with friends and family?

RP: We try to change things up with

the menu frequently — we enjoy trying

new things. The Munchies items are

great sharable plates to begin a meal

with, and I suggest trying the Vietnamese

Caramelized Pork Belly with a clementine,

tamarind and lemongrass glaze,

red peppers and scallions; the Pioppino

Mushrooms with smoky grits; and

Whipped Ricotta & Honey, which showcases

the best local ingredients.

AM: For your Mains, what are 3 that you

suggest we should have in mind?

RP: The Clock Tower Farm Pork Chop, using

pork we raise on our own farm, is a

great representation of what we’re all

about; the Crispy Roast Duck with wild

cherry demi-glace, crispy 1000-layer potatoes

and broccolini is delicious; and

everybody loves our Chicken Vodka Burrata

Parm, a paper-thin cutlet covered in

smoky house-made vodka sauce, served

with fresh spaghetti and a ball of fresh

burrata cheese on top.

AM: What one dish from Graze, Sand-

wiches, and House Made Pasta sections do

you suggest that we should have in mind?

RP: From the Graze section, the Fall Salad

with pickled beets & radish, squash, goat

cheese, croutons, beet hummus and feta

is hearty cold-weather vegetarian option.

From our list of Sandwiches, I suggest the

over-the-top Cannibal Burger, beef tartare

between brioche buns, topped with

American cheese, an over-easy egg and

béarnaise sauce, served with fries. And

of our House Made Pastas, try the Crispy

Semolina Gnocchi, an unexpected version

of gnocchi that uses semolina flour and is

served with Clock Tower Farm lamb ragu.

AM: Tell us about Eat Like A Chef and what

diners can expect from this menu item?

RP: The Eat Like A Chef menu is a great

way to experience the restaurant. It’s inspired

by eating out with other chefs and

industry folks, where you need to try everything.

The menu includes almost everything

we serve plus some specials,

so it’s a great option for groups of 4 and

more.

AM: What are 3 desserts that we should

think about sharing with the table?

RP: The desserts are delicious in their

simplicity. A favorite is our Honey & Vanilla

Bean Pudding, which uses honey from

our farm. Same with our Milk & Honey

Ice Cream, which is a decadent example

of why using local ingredients makes all

the difference. And then I suggest trying

something seasonal; right now we’re offering

a Pumpkin Spice Tiramisu.

AM: In terms of your beverage program,

what can you tell us about this and do you

have 3 signature cocktails that you can

share with us?

CP: We focus on local spirits and the menu

is always changing, but I would definitely

try the Local Fashioned, our take on an

Old Fashioned with Cooper’s Daughter

Black Walnut Bourbon, blackberries and

orange; NY Negroni with Listening Rock

Gin, Method Vermouth and Faccia Brutto

Aperitivo; and the Spicy Passion with

tequila, strawberry, passion fruit, agave

and jalapeño.

AM: For the holiday season, are you doing

a NYE event or if people are looking

to make organizing a holiday dinner at

home without the fuss, can they order

dinner from Clock Tower Grill?

RP: For New Year’s Eve we will be offering

a creative tasting menu inspired by

‘80s and ‘90s pop culture, and we’ll have

a performer playing acoustic guitar. We

also had Christmas meals available for

pickup on Christmas Eve and Day to

make things easier for people this year.

AM: How did Clock Tower Farm become

part of your business and can you tell us

about what you raise there?

RP: We truly believe that starting Clock

Tower Farm was the natural progression

in owning our restaurant, and it aligns

with our values. Cassie of course is the

driving force behind it with her knowledge

of farming, as she grew up on a

small farm in Canada.

AM: Clock Tower Grill is truly a Farm-to-

Table restaurant between your farm as

well as others that you partner with —

why is this important to you?

RP: We try to think sustainably in everything

we do, so we do our part with

the farm. We’re more connected to our

food, and it helps cut down on food

waste from the restaurant by using

scraps as animal feed and compost. It’s

also important to educate people and

show why it’s important to support local

given the broken food system.

@clocktowergrill

PHOTO CREDITS | PG Michael Tulipan

We were inspired by camping gear and

the concept of glamping and enjoying

the outdoors when we're with friends

and family! Although of number of these

items can be enjoyed in your home, they

are also perfect to elevate your next time

outdoors for the day or at night!

GLAMPERS GONNA GLAMP EDITORIAL

| TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION

STYLIST + CREATIVE DIRECTOR Kimmie

Smith |

@pvfarkas

@shes.kimmie


| STYLE CREDITS

MOVIE NIGHT | PG 126, 134 + 138 | DOD

Uma Folding Wagon, Uma Folding Table

Top | NEBULA Capsule 3 | FULL WIND-

SOR Magware Magnetic Bowls/Plates/

Cutlery Single Sets | PIXEL 9 Pro |

TENT | PG 128 | DOD Kamaboko Super

Tent (M) + Kamboko Theater Screen |

GAMING OUTDOORS | PG 130 | DOD

Uma Folding Wagon, Uma Folding Table

Top + Sugoi Chair | LACOSTE Baccarat

Game SKIMS Bandeau | STETSON Trapper

Hat |

WELLNESS | PG 132 | TECHNOGYM Power

Bands + Loop Bands | WILD MINGO

Swell Eco Yoga Blocks | OCEANFOAM

Wave Ball Rollers 5 - Pack + Premium

Travel Mat | FLEXBEAM Portable Red

Light Therapy Device |

AT THE BAR | PG 136 | DOD Multi Kitchen

Table | DELONGHI La Specialista Opera

with Cold Brew | ANKER 548 Power

Bank (PowerCore Reserve 192Wh) | BY

DR DRE & SNOOP Still Gin | JOHNNIE

WALKER Black Label Squid Game Edition

|


| PHOTOGRAPHY CREDITS

| SONY Alpha ILCE 7RM5, FE 50mm F1.4

GM, FE 70-200 mm F2.8 GM OSS II, FE

24-70 mm F2.8 GM II + HVL-F45RM Wireless

Radio Flash | SIRUI Dragon Series

Bendable RGB Panel Lights Set of 2 of

B25R*2 Kit + DJ280 |

ATHLEISURE LIST: Lower Manhattan NY, NY

PECK SLIP SOCIAL

Peck Slip Social is a bar by locals, for

everyone that is located on Peck Slip

in New York City’s Seaport district.

Alex Davis and Learan Kahanov (Madam

Secretary, Clerks III, Power Book

II: Ghost) opened a bar in their own

neighborhood. Alex is a middle school

principal by day. Learan, has been in

the neighborhood for 25 years, is a

cinematographer who has worked on

feature films and is a co-founder of the

annual Taste of the Seaport which raises

funds for two local public schools.

This bar's food is a collaboration between

Chef Taylor Miller (Perry Street,

Tin Building by Jean Georges, Ichiran)

who leads the kitchen and Learan with

a MediterAsian menu that blend the

cuisines together as well as reflecting

the team's heritage and travels in the

Mediterranean, Middle East, and Asia.

The menu has an interesting breakdown.

The 3 Smallest Plates we have

in mind to share includes the Spicy

Cucumber Salad; Lamb Lumpia with

wasabi-honey mustard; and Garlic

Confit Schmear with grilled bread.

3 Small Plates we like are the Housemade

Hummus (Learan’s family recipe);

BEK Fried Rice with applewood

smoked bacon, house made kimchi

and fried egg, and Bao Bun Sliders with

pulled pork, pickled daikon, chili, fresh

cucumbers and Japanese BBQ sauce.

For their Smallish Plates we'd like

to share the Mushroom Shawarma,

which is served in a pita with fries, and


the mix-and-match Skewers of lamb,

mushroom, chicken and steak.

As the owners love whiskey, there

are over 100 whiskeys on the menu,

with a strong focus on bourbon and

rye showcasing the best of American

spirits — each category is listed geographically

by state (and country) so

guests can quickly find an old favorite

or try something new. Whiskey flights

are also available, offering the opportunity

for exploration. Some really exciting

options are the 11-year aged Stolen

bourbon from Indiana, the 18-year

aged single barrel Elijah Craig bourbon

from Kentucky, and the heirloom

Jaywalk rye from New York.

3 Cocktails we're eyeing include, the

Morgan with Woodinville 100% Rye,

lemon juice, honey, egg white, cherry

cacao bitters, and brandied cherries;

Moti with Hibiki whiskey, agave, blood

orange juice, soda, Japanese chili and

lime bitters, and jalapeno; and Laura

with Redemption Rye, Creole and Pey-

Issue #108 | Dec 2024

chaud’s bitters, absinthe, orange and

star anise.

The bar is divided into two open

rooms: one with communal seating

and a small stage featuring a 200-yearold

standup piano for weekly jazz

nights and singer-songwriter performances,

and another side set up for

play with a free pool table, sofa seating,

board games and more. A 24-foot

bar, the longest in the neighborhood,

connects the two spaces.

PECK SLIP SOCIAL

36 Peck Slip

NY, NY 10038

peckslipsocial.com

@peckslipsocial

PHOTO CREDITS | Michael Tulipan


ATHLEISURE LIST: East Village NY, NY

FOMO MOMO

Fomo Momo founders Ankita Nagpal

and Impreet Sodhi met in New York

and bonded over a shared love of

food. They first launched Fomo Momo

in 2021 when they debuted a pop-up at

the popular Smorgasburg food market

after developing and testing their

own recipes. Then they launched a

food truck in Jersey City in 2023. This

is their first brick-and mortar-location.

They infuse Indian flavors — like masala

spice blends, tandoori marinades,

flavorful chutneys and more — into

Tibetan momos (a type of dumpling),

which crossed the border into Northern

India, where they became popular

street food in the '90s. The momos are

paired with Indian chutneys like tamarind

and Indo-Chinese condiments like

the spicy Schezwan, made with red

chilies. The fusion of momos served

here has Indian flavors and spices,

they don't keep the Tibetan flavors.

They come in a variety of fillings and

can be steamed and fried.

They feel that it's important to have

options for everyone. The signature

Momos are filled with vegetables

(or chicken) but the cheese filling is

new, added in response to customer

requests. The soy chaap (Southeast

Asian soy-based protein) options

were expanded, plus there are plenty

of vegetarian snacks and different

paneer cheese sandwiches. There's no

pork or beef on the menu, and some

of the vegetarian dishes can be made

vegan, too.

The New York City menu includes

sandwiches unique to the location offered

for the first time. All come on

large round potato buns with cilantro

chutney and crunchy onions. Three to

try are the tandoori mayo laced Crispy

Chicken Sandwich; and Butter Chicken


Sandwich and Paneer Makhani Sandwich,

both topped with rich butter

chicken gravy.

Signature momos have 3 filling options:

vegetables, paneer or chicken.

They can be enjoyed plain with a chutney

for dipping or in one of a variety

of preparations like Schezwan, an Indo-Chinese

condiment with red chilies;

Makhani, butter chicken sauce; and

Tandoori, marinated in spicy yogurt

with ginger and garlic, then finished in

a tandoor oven for a smoky flavor.

Pair this with the Tandoori Paneer Fingers,

paneer marinated in Tandoori

sauce, battered and fried, Masala Fries

dusted in spices; and Samosas. All the

snacks are great with chutneys like

chili garlic, cilantro, or tamarind.

Their Soy Chaap nuggets have a variety

Issue #108 | Dec 2024

flavors including Malai, Tandoori and

Achari (spiced yogurt with Indian pickled

mango).

Pair your meal with their housemade

Masala or Rose Lemonade; housemade

Chai; and Indian sodas like the rose-flavored

cola Thums Up (national soda of

India) and lemon-lime Limca.

FOMO MOMO

85 First Ave

NY, NY10003

fomomousa.com

@fomomomousa

PHOTO CREDIT | Michael Tulipan



Stay connected and follow us across our

social channels on @AthleisureMag!

Issue #108 | Dec 2024


Bingely Books

MATTY MATHESON: SOUPS,

SALADS, SANDWICHES: A

COOKBOOK

Ten Speed Press

Matty Matheson

Obviously, we love seeing Chef Matty

Matheson in The Bear where he serves

as Executive Producer as well as playing

Neil Flak on the series! But we always enjoy

seeing his take on food through his

noted cookbooks. In Matty Matheson:

Soups, Salads, Sandwiches: A Cookbook,

he shares recipes within this trio and how

he has elevated these components

of a number of our favorite

meals! In true Matty style,

he takes his signature twists on

these standards and shows how

we can create these dishes simply

for maximum flavor!

With over 126 recipes, we're excited

to check out soups that

include: Giant Meatball Soup in

Beefy Tomato Broth, Crab Congee,

and Creamy Sausage Soup

with Rapini and Tortellini. For

sanwiches, we're thinking about

a Cubano, Italian Combo; and

Banana Bread French Toast with

Fried Egg, Peameal Bacon, and

Maple Syrup. In terms of salads,

Everyone's Mom's Macaroni and

Tuna Salad, Griddled Salami Panzanella

Salad; and Peaches with

Goat Cheese, Mint, Honeycomb,

and Olive Oil (we're really excited

for this one).

In addition to the recipes, you

can also enjoy photos of his dayin-the-life

with Matty and his

family.

KISMET: BRIGHT, FRESH,

VEGETABLE-LOVING

RECIPES

Clarkson Potter

Sarah Hymason + Sara Kramer

When vibrant Mediterranean flavors

merge with vegetable forward

California cuisine you have

Kismet: Bright, Fresh, Vegetable-Loving

Recipes by the women


He has a number of recipes that elevate

the classics as well as making new

creations. He believes that anything

that can be stached and held in your

hands is considered a sandwhich which

includes: tacos, bao, and wraps!

We're already thinking about his Chipotle

Chicken Philly, Snapper Po' boy with

Remoulade, and Peking Duck Wrap to

name a few. His recipes include breakfast

as well as dessert - hello Salted

Brownie Ice Cream Bar!

You'll find easy-to-follow instructions

and enticing photos.

chef owners behind restaurants Kismet

and Kismet Rotissrie in Los Angeles -

Sarah Hymason and Sara Kramer.

You'll find over 100 recipes like Salty-

Sweet Persimmon Salad, Harissa Party

Wings, and a Wedge Salad with Miso-Poppy

Dressing. This is a great way to

add to our favorite meals!

STACKED: THE ART OF THE

PERFECT SANDWICH

Harvest

Owen Ha

In Stacked: The Art of the Perfect Sanwich,

we're looking to focus on taking

our sandwich game to the next level

with TikTok's Sandwich King, Owen Ha.

A great sandwich no matter the time

of year is always good to enjoy and we

can always find new ways to make them

even better.

Issue #108 | Dec 2024


Bingely Streaming

MUSIC BOX: YACHT ROCK:

A DOCUMENTARY

Max

HBO

Who doesn't love Yacht Rock? We all have

our favorite songs and artists within in this

genre. The team at Music Box tells us the

ins and outs of this style of music in Yacht

Rock: A Documentary. We learn

how the term was coined, who is

in and out of the genre, it's rise as

well as decline and its enduring

impact on the music industry as

other artists sampled it such as

Hip-Hop artists Warren G featuring

Nate Dogg's Regulate which

came from Michael McDonald's I

Keep Forgettin' (Every Time You're

Near).

NO GOOD DEED

Netflix Series

Netflix

Netflix's No Good Deed is a perfectly

twisty series that continues

to unfold like an onion as we see

the intersectionality between a

diverse series of characters that

have interesting connections with

one another that you continue to

learn about. For those that love

perusing real estate with a side

of sardonic comedy crime, this is

for you. We meet Paul (Ray Romano)

and Lydia (Lisa Kudrow) who

are looking to sell their home. We

also meet the potential buyers

who have their own backstories.

Over the course of 8 episodes

we learn about the trauma, suspense,

and hopes that bring the

characters and the communities

that they are intertwined into.

We also solve a mystery that has

loomed over specific character's

lives while also having a resolution

that places other characters

into the exact place that they

want to be in!

With a number of shows vying for

attention over the holiday sea-


son, we can't say enough about how

good this series is. It's even worth

watching again with those that may

not have seen it as you ended up

bingeing ahead to know what took

place. We're definitely hoping that

there will be a second season as we

feel that there is plenty of room for

other storylines!

TRUTHLESS

A Spotify Podcast + The RInger

Spotify

We enjoy a number of podcasts in The

Ringer universe as they tend to be our

go-to when it comes to delving into

some of our favorite prestige shows.

A few weeks back, we happened to

catch an episode of Truthless which

explores a story that involves a lie

with a central figure which could be

an everyday person or a celeb. This

person tells the story and host Brian

Phillips examines these stories, why

they took place, what insecurity it

highlights, and what drove the guest

to do it. We truly enjoyed hearing

Issue #108 | Dec 2024

Jesse Tyler Ferguson's (Ugly Betty, Modern

Family, Cocaine Bear) episode where he

shared his struggles when he was a young

and unknown actor in New York who gets a

life-changing audition. At that time he realized

that he would need to create a new resume

in order to secure the role that would

take him to the next level.


Issue #108 | Dec 2024


Athleisure Mag DEC ISSUE #108

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