AM MAR ISSUE #111

ISSUE #111

PHOTO CREDIT | ISLAND HOSPITALITY/BEACHHOUSE IBIZA

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Paul Farkas

EDITORIAL

Kimmie Smith

Co-Founder, Creative + Style Director

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Co-Founder, Artistic Director + Tech Director

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table of contents

issue #111

mar 2025

147

STYLE FEATURES

THE PICK ME UP

152

130

IN OUR BAG

159 ROCK THIS FOR YOUR

SPRING CATCH UPS

AND BRUNCHES

BEAUTY FEATURES

CITRUS AURANTIUM

BEAUTY

Unstoppable

Rashee Rice

This month’s cover star is NFL Super Bowl Champion of the Kansas City Chiefs, Rashee

Rice! We talk about his passion for the game, going pro, looking ahead to the

upcoming season and more!

16

163

ATHLEISURE BEAUTY

®

9PLAYLIST MULTI

Sloane Stephens

36

This month, we have US Open 2017 Champion Sloane Stephens and founder of Doc +

Glo, her beauty/wellness brand talk with us about what she’s listening to, streaming,

and reading in 9PLAYLIST MULTI.

148

LIFESTYLE FEATURES

ATHLEISURE LIST

LOLITA

Return to Harlem

40

MGM+’s The Godfather of Harlem drops

Apr 13. We chat with the cast and more.

Barbecue Beach

52

We enjoyed chatting with pro surfer, Brianna

Cope about the sport, barbecues

on the beach, and more.

150

ATHLEISURE LIST

ARIA RETREAT + SPA

AthleisureMag.com - 10 - Issue #111 | Mar 2025

Spring Ahead Curiously

Allbirds CMO Kelly Olmstead

We caught up with Kelly Olmstead, CMO of Allbirds to find out about the sustainable

footwear brand that is known for its design and comfort. We also learned about

their campaign with Stanley Tucci for Cards on the Table.

70

The Spice of Life

Maneet Chauhan

80

We sat down with Chef Maneet Chauhan

to find out how she got into the culinary

industry, her restaurants, and being on

Food Network.

TM

9R3DCARP3T

Awards Season

90

Awards Season has come to an end, our

annual recap dishes exclusive quotes

and tops from top stars and their style

and glam teams.

Art of the Snack

Burnt Ends

132

In this month’s The Art of the Snack, we

make our way to Singapore for a phenomenal

barbecue experience.

THE 9LIST

9M3NU

TM ®

144

This month, our THE 9LIST 9M3NU gives

you chefs and owners thoughts on why

they enjoy the Spring, what they like

cooking, and what dishes we can enjoy.

Issue #111 | Mar 2025

- 11 - AthleisureMag.com

We're few months out from the NFL being

back, and athletes across the league are

putting in the work to be ready for the upcoming

season as they look at how they

will achieve their goals individually as well

as on their teams. With that in mind, we're

excited to have LVIII Super Bowl Champion

Rashee Rice of the Kansas City Chiefs as

this month's cover star!

We sit down with him to talk about his love

for the game, what it's like playing his position,

being on the Chiefs, playing for this

team, looking at the season ahead, and

what he does entrepreneurially as well as

philanthropically off the field!

ATHLEISURE MAG: When did you first fall

in love with football?

RASHEE RICE: When I was about five years

old, I played for my local community team

in Philly called the Island Eagles.

AM: When did you realize that you wanted

to play football professionally?

RR: I realized I wanted to play professionally

when I got my first college offer. It was

like a testament to me - getting a full ride

scholarship showed me that I was good

enough, and I felt like I could take it even

further.

AM: What can you tell us about being a

Wide Receiver?

RR: I think the number one thing is that

all eyes are always on you. It’s always you

versus the man in front of you. So, you

get a lot of one-on-one opportunities

to prove yourself. You have to make the

most of every opportunity you get when

the ball's coming your way.

AM: What does it mean to you to play for

the Kansas City Chiefs?

RR: It means everything to me. I have the

best quarterback in the NFL, the best tightend,

and the right guys around me. I also

have the best coach - someone I looked

up to as a kid growing up in Philly and an

Eagles fan. I love playing for KC because

the city doesn’t have a NBA

team, so we are all they got to represent

the city right now and I really enjoy

that. We love that and we continue

to embrace that.

AM: You played at SMU and had an

amazing rookie season which culminated

in a Super Bowl ring! What can you

tell us about your football career and

what the first year meant to you?

RR: I can tell you it wasn’t easy. It

took a while for me to get situated

and comfortable with who I wanted

to surround myself with on the team

and learn from. It was a grind - it was

the longest season I have ever experienced,

transitioning from college to

the NFL. Dealing with the transition

and training was hard, but paid off.

AM: You're entering your 2nd year in

the NFL with this team, what are you

looking forward to?

RR: I’m looking forward to competing

and showing the the world that I am

one of the top receivers in the NFL.

AM: What is it like playing with Patrick

Mahomes II as well as other members

from this championship caliber team

and what have you learned from them?

RR: Playing with Pat and the rest of the

guys has been amazing. They already

had that championship mindset that

I wanted to learn from. So coming in,

working and being able to be around

them showed me I am capable of being

a champion - all I have to do is follow

their lead.

AM: What are 3 workouts that you do

to optimize yourself in the sport that

would be great for our community who

are interested in adding items to their

routines?

RR: Ladder drills – These help keep

your feet quick and ready.

Catching tennis balls – The smaller ball

forces you to focus on the catch, improving

hand-eye coordination.

Conditioning – Running and endurance

training help me stay in shape and prepare

for any route I have to run.

AM: What have the past few months been

like for you as you have been preparing for

your second season?

RR: I’ve been focusing on by making sure

my body and mindset are where they need

to be. I have been focusing on my training

and workouts, also spending time with

my close family and friends.

AM: With the 2025 season coming up, what

can you tell us about what game day is like

for you in terms of things that you do on

Sunday ahead of hitting the field and what

you do after finishing your game?

RR: On game day, I wake up and pray, then

start to get ready to head to the stadium,

depending on game time. When I get

there I usually have some type of meeting

or walkthrough. Overall, game day is

a relaxed day for me. The most important

thing for me is music – it’s everything. I

listen to music all day getting my mindset

right before hitting the field.

AM: Outside of the game, how do you take

time for yourself when you're not training,

preparing for the next game etc?

RR: I really love being in the crib and I love

watching movies. My perfect day off is sitting

on the couch, having some good food

and watching a good movie.

AM: Tell us about Sun Walker, your clothing

line!

RR: Sun Walker is my passion outside of

football. It’s my clothing line that I recently

dropped, that symbolizes my life. The

sun represents the spotlight, and the Sun

Walker represents me - everything I have

overcome and will continue to overcome.

It reflects my journey and the transition

of becoming the person I always

hoped to be.

AM: How do you give back philanthropically?

RR: I do a lot for my community, I try to

give back to every city that has been a

part of my journey thus far. This past

season, I held a Thanksgiving Drive

for the families of Kansas City. I held a

Christmas Drive for the children of Big

Brother, Big Sister of Dallas. We were

able to take them shopping at Target

for some gifts. In April, I’m having an

event for the kids of North Richland

Hills, the city where I went to middle

school and high school, to come out

and have fun. In May, I’ll be having

a free football camp in Dallas/Fort

Worth, the city I attended college. So,

I’m definitely doing some things to

give back and going to continue to do

some more initiatives in the future.

@doub11e_r

PHOTOGRAPHY CREDITS | FRONT +

BACK COVER, PG 17 - 21 AFTR-DRK | PG

24 Scott Winters/Icon Sportswire | PG

26 + 28 Rashee Rice | PG 26 Rich von

Biberstein/Icon Sportswire |

We have been fans of Godfather of Harlem

since the first episode premiered in

2019. This historical fiction brings an array

of iconic figures in the 60s from Ellsworth

"Bumpy" Jackson (Forest Whitaker), Malcolm

X (Nigél Thatch/Jason Alan Carvell),

Vincent "Chin" Gigante (Vincent D'Onofrio),

Rev Adam Clayton Powell Jr (Giancarlo

Esposito), Joeseph Colombo (Michael

Raymond-James), and more. We get to

see Harlem during a pivotal time in American

history while also understanding how

communities navigated various topics of

the time.

We sat down with Creator, Executive Prodducer

and writer Chris Brancato (Narcos,

Narcos: Mexico, Hotel Cocaine) to talk about

the show, its intracicies, and what to expect

from S4 launching April 13th on MGM+.

ATHLEISURE MAG: Chris it is so good to

see you again! I had the pleasure of interviewing

you a few months back for Hotel

Cocaine which I loved and I told you then

that I love Godfather of Harlem as well. So

it’s so great to connect with you again!

What drew you to create Godfather of

Harlem. It’s incredible prestige TV, it’s always

great to see the depth of characters,

dynamics, and interactions!

CB: First of all, that’s entirely due to my

friend Paul Eckstein (First Wave, Narcos,

Law & Order: Criminal Intent) who passed

last year. He was my best friend and Paul

told me about Bumpy Johnson who put his

grandmother through secretarial school.

He told me that Bumpy was this gangster/philanthropist

in Harlem and over the

course of time, we developed several projects

– the movie Hoodlum in the 90s with

Laurence Fishburne (What's Love Got To

Do With It, The Matrix franchise, John Wick

franchise) playing Bumpy in the 1930s and

then 20 years later, Markuann Smith (King

of Paper Chasin', The Hit Boys Redemption,

The Realtor) and Jim Acheson (Numb3rs,

For the People, By Whatever Means Necessary:

The Times of Godfather of Harlem)

producers came to me and Paul and said

are you interested in doing Bumpy in the

60's?

Ultimately we decided yes – let’s do it.

They were bringing Forest Whitaker

(The Last King of Scotland, Southpaw,

Black Panther) to the table. So lo and

behold, we develop the show Paul and

I and there you have it! Godfather of

Harlem which we wanted to make it

different in the way that we sought to

do that was that Bumpy and Malcolm

X were friends. So the friendship and

the ability to explore both gangsterism

and also the Civil Rights Movement

was something that we felt was going

to give us a fresh angle.

AM: It’s amazing because as you’re

watching it, it’s like you have 80 onions

that are all unlayering. You have these

iconic people from so many sociodemographic

areas layered in – it’s truly

amazing. The styling of the show, the

setting – what do you love most about

it?

CB: I think that I love most about it is

the actors that we have brought to

the table. In other words, when you

have Forest Whitaker playing the lead

role, that’s when you can get a Vincent

D’Onofrio (Law & Order: Criminal Intent,

Daredevil series, Daredevil: Born

Again series), a Giancarlo Esposito

(Breaking Bad, The Mandalorian, The

Residence) etc. etc. Watching these

people – obviously writing this show,

is difficult to blend all of these historical

characters into this story, but then

watching the actors make it come to

life is my greatest pleasure!

So I love editing the episodes because

I’m looking at the footage of the actors

and the work that they have done.

AM: What should we keep an eye out

for in S4?

CB: S4 is explosive if I do say so myself!

We’ve got Frank Lucas coming to

town straight off the bus to basically

challenge Bumpy Johnson before they

end up becoming pals. Then, Bumpy’s

daughter Elise (Antoinette Crow-Legacy)

joins the Black Panther movement in the

wake of Malcom’s death and Bumpy isn’t

too cool with that! He supports what the

Panthers are doing, but not so much his

daughter doing it!

AM: Right!

CB: So that’s going to create some friction!

So we feel like we have 2 driving

story lines this year. The introduction of

Frank Lucas and Bumpy’s continued fight

against the Italians and then on the Civil

Rights side, we have Elise joining the Panthers

and participating in their actions!

AM: We truly appreciate you taking the

time! It’s an incredible show and anytime

your name is on a project, it’s going to be

amazing!

CB: Thank you! I appreciate that!

@cbrancato86

@godfatherofharlem

@mgmplus

After chatting with Chris Brancato, we

wanted to speak with the cast. We started

by talking with Rome Flynn (How To Get

Away with Murder, Grey's Anatomy, Chicago

Fire) who is joining the cast as Frank

Lucas. We wanted to know what he enjoys

about this series, what it's like to play this

notable figure, and what he hopes fans will

walk away with after seeing this season.

ATHLEISURE MAG: We have been fans of

yours since How To Get Away with Murder

so it’s so nice to talk with you today!

ROME FLYNN: It’s nice to talk with you.

AM: What drew you to Godfather or Harlem?

RF: I mean, I couldn’t find a reason not to!

It was a lot of positives you know - working

with Forest Whitaker was at the top of

the list and then working with Chris Brancato

because I knew his work from Nar-

cos and also just being a fan of the

show in general. I was like, to be on a

show like this would be a dream as an

actor.

AM: You’re playing Frank Lucas which

is amazing and exciting. How did you

approach playing him?

RF: Yeah, it’s a different process

to playing someone who lived and

breathed on this Earth and left an impact

whether it’s good or bad. There

was a heavy sense of responsibility,

care, and just an attention to detail on

discovering who Frank was and trying

not to necessarily imitate who he was

but finding his essence and bringing

that which was extremely important

to me because I don’t think that we

have seen a version of him like this.

I was afforded an amazing opportunity

to play a character that people know,

good or bad – we’ll see.

AM: What did you enjoy about playing

him, bringing him to life, making him

your own especially because regardless

of what you know about him, if you

think about American Gangster for example

– there is that version of Frank

Lucas. So it’s exciting to see it and what

did you like about doing that?

RF: Yeah, I got to step into the shoes of

a man who was equally charming, but

also cutthroat and also unpredictable

and dangerous. He was also troubled

too. As an actor, you want to play a

character who is fully dimensional and

is carrying a lot of baggage, trauma,

and who is still struggling with their

purpose and why they are where they

are in life. That’s just really fun and rich

to play.

It wasn’t just about being a gangster

or playing someone who is put in

those situations. It was about playing a

man who is navigating his life who is in

these situations and trying to find the

commonalities with a person like this.

AM: What do you want fans to walk away

from after seeing S4 and getting to see

Frank Lucas and his interactions and dynamics

with everyone else this season?

RF: I just hope that the moment that

the season is done that the people are

clamoring for another one! That’s how I

felt just being a fan of the show too! But

yeah, I think that there is still so much story

to be told. You guys when you love this

show, you should talk about it and share

it! There is no other show on TV like it that

has this sort of historical precedence and

is really honoring the details and honoring

people during that time. We’ve got to

keep this show going! We have to make

sure that people see this show because

it’s important.

@romeflynn

We were excited to sit down with Lucy

Fry (Wolf Creek, Mr. Church, Bright) and

Michael Raymond James (True Blood,

Jack Reacher, See) who plays Stella Gigante

and Joseph Colombo respectfully.

Lucy has been in the world of Godfather

of Harlem since the inaugural season and

Michael came into this series during S3. As

they have a number of scenes together,

we wanted to know more about how they

came to the show, what they love about it

and more.

ATHLEISURE MAG: It’s so great to connect

with you guys as I’m a fan of your work as

well as the show!

What drew you guys to want to be part of

Godfather of Harlem?

LF: When I first read the script, I guess I

really wanted to get into the world of the

60s, gangsters in NY, I thought it was really

cool. I'm a fan of Forest Whitaker, so I

was really excited to be able to work with

him. Yeah that was about 6 yars ago when

I first joined. My reasons for loving it have

continued to evolve over the seasons, but

that was the initial impulse.

MRJ: Yeah, for me, when I got the offer,

and when I heard that Forest had asked

for me, you know when Forest Whitaker

says that he wants to work with you,

run you don’t walk. For me, it was kind

of a no-brainer.

AM: Obviously you guys play Stella Gigante

and Joseph Colombo. How do you

approach playing these characters?

LF: I guess there is a mixture of reality

and fiction for me anyway with both of

us as the story is inspired by real events,

but it’s fiction and Stella is a fictional

character. So I approached it by looking

at the context of the time and the world

of NY in the 60s and the gangs and reading

the Chin’s – one of his kids actual

autobiographies. But then finding the

things that are personal to me to fill the

fictional world with.

MRJ: You know, Joe Colombo, was a real

person and there is an element of – you

want to be sort of respectful of that and

stay honest to some of that. But, we are

doing a show that is historical fiction as

Lucy talked about and so it really is all

about the material. As an actor, you get

the material, you break down that material

as opposed to me having to do an

impersonation of Joe Colombo. We’re

creating a whole new Joe Colombo and

Stella Gigante based on the pages that

we get.

AM: What have you loved about playing

these characters and bringing them to

life?

LF: I’ve really loved Stella’s journey over

the 4 seasons. She’s really come into

herself and grown into a woman that is

hungry for power and manipulating the

men around her and playing the game

that she has learned from her father

(Chin Gigante played by Vincent D’Onofrio).

It’s been really fun to go from pushing

her father away and having all of

these romance things to someone who

is taking power for herself.

I think that her relationship with Colom-

bo is very informative in that development.

MRJ: Playing the game as Lucy said is really

fun and there’s so much nuance and so

much in between the lines where it’s not

really just the words that you say. It’s the

4 moves ahead that you’re kind of playing.

It’s like 3-Dimensional chess with every

script. So that’s always fun to play things

where there is a lot of nuance and subtext

to kind of put your shoulder behind.

LF: I think that the gang world, it kind of

gives you a lot more subtext than most

genres.

AM: Right.

MRJ: Right.

LF: Because it’s like are they going to kill

me? Aren’t they going to kill me? It’s kind

of like a constant subtext ha!

MRJ: Ha – but also the people man! Lucy

and I show up on set and it’s giggles immediately

and sometimes it’s hard to

break free from that, but what’s always

fun is that the giggles are always just underneath.

LF: Right

MRJ: And you see it come out a little bit

in the work. Just a little bit – like holding

back laughs and it’s a very serious scene

where we’re talking about murder.

LF: It’s quite fun and you can tell that our

characters really enjoy the game!

@lstowell

@gabehonig

AMPHOTOGRAPHY CREDITS | MGM+/The

Godfather of Harlem

We love checking in with those that we

may have learned about in a previous interview.

Back in our AUG ISSUE #92, we had

the pleasure of interviewing the Creator

and Executive Producer of Prime Video's

Surf Girls Hawai'i, Monica Medellin who

introduced us to 4 surfers that we were

able to watch navigtaing their careers and

growing up. One of the surfers featured

was pro surfer Brianna Cope.

We wanted to sit down to find out more

about Brianna's love for the ocean, how

it fuels her, competing, and how she continues

to stay fit outside of surfing. With

a passion for cooking, we also wanted to

hear about how beach and barbecues are

the perfect compliment and how she's able

to make amazing meals in a portable way!

ATHLEISURE MAG: We're so excited to

be chatting with you. We actually first became

aware of you when we interviewed

Monica Medellin (Red Bull: Making History:

Women Free Ride, Teahupo’o Surf Camp:

Road to Paris 2024, LA28 Stories: Black

Surf) who was the Creator and Executive

Producer for Surf Girls Hawai’i.

BRIANNA COPE: Yeah Surf Girls!

AM: So what was your first memory of

surfing and when did you fall in love with

it?

BC: Oh, this is like, one of my favorite

parts to talk about just because I feel like

it just was the best moment of my life, I

was actually born with a small hand. So,

I started surfing at 3 or 4 years old, and

that first wave, you know, you fall down,

and it's the best thing because you're like,

I just can't wait to do it again, right?

AM: Yeah.

BC: I’ve done so many other sports like,

you fall down - ice skating or skateboarding.

You're like, eh I don’t know if I want

to do that again.

AM: Right.

BC: But in surfing, for me, there is this

thrill and that excitement! That connection

with something so much bigger

than us, like the ocean was really

cool for me.

AM: Wow!

When did you realize that you wanted

to do it professionally?

BC: Probably the next day. I know that

it was a really, really young age. That

was my calling in life and the connection

that I had with the ocean was

much deeper, like, I just felt so much

more relaxed when I was in the ocean.

Like, you know, when people go and

surf sometimes, they're like, oh, I feel

nervous, right? The water for me was

so healing, and I knew at a really young

age. I want to say like when I was really

younger, I knew I wanted to be a pro

surfer.

AM: That's amazing.

About Surf Girls Hawai’i, what made

you want to be a part of that show?

BC: I think for me, wanting to be a part

of Surf Girls Hawai’i for Hello Sunshine

was about women’s empowerment,

right?

Like in sports, we are always told to

be better than the other person, or to

beat them. Don't get me wrong, I'm

very competitive, but I think there's

something more powerful to like living

in the moment and supporting each

other and uplifting instead of tearing

each other down, so that's exactly

why. A lot of my friends are on the

show, so it was really fun.

AM: I mean, it was so fun to watch and

we just loved digging into the sport

more and seeing the dynamics between

you.

When is the surfing season and how

has it been going so far for you?

BC: So, the surfing season, thankfully,

we get to surf year round, especially living

in Hawaii! We have amazing waves.

The competitive surf season starts in

June this year, and it goes until the end

of the year, because of the late start.

The CT starts in January, but the Challenger

Series starts a little later. So, in

the meantime, I'm competing in a couple

races, which is super fun.

AM: Nice.

BC: I love it more for the mental challenge

and it’s second nature for me. But,

I'm getting ready to run 410 miles in a

relay race known as The Speed Project

from LA to Vegas with some friends. So

that’s a really fun push, and I feel like it

translates into my surfing of wanting to

push in bigger waves and stuff.

AM: Can’t even imagine, but that sounds

fantastic!

What do you consider to be your superpower

in terms of when you're surfing?

BC: Oh, I think, for me, it's the connection

with the ocean. I just feel like I have

a really good read on it, and that's my

superpower. I feel like it's the thing I'm

most connected to in the world, like

when my friends go and hike and they

say that they feel so grounded, I never

feel that I feel very grounded in the

ocean, I think. For me, it's the connection

I have to the ocean.

AM: Honestly, you have such a peaceful

Vibe.

BC: Ha! It’s crazy because I was in a rush

to get on here and I was all stressed!

AM: Well just listening to you – love this

Vibe. We need this around us, a lot more!

BC: Call me anytime.

AM: So obviously you love the water

and surfing is such a great way to stay

in shape. What are three workouts that

you do outside of, you know, surfing, or,

or in the ocean in general that keeps you

in shape because our readers always like

knowing what can we add into our routines?

BC: For sure. I think for me, I'm big into

strength working out. So, like, I do a

lot of rotation movements. I do a lot of

squats to build the strength in my lower

body and of course, I’m really into

running right now. I just love that more

for the exertion because you're running

for a certain amount of time. Surfing is

so quick. You catch a wave, then you're

back out there. There is a lot of sitting,

so I feel like running really helps. I like to

swim, but I am a bad swimmer. My form

isn’t great ha – but swimming is really

fun for me, too.

AM: How do you take time for yourself

when you need a reset?

BC: That's a great question because

I love to just go go go, like, if I could, I

would go 24/7!

AM: Same.

BC: You just want to take over.

AM: Yep.

BC: Whatever you can do is great. Meditation

is really big for me. I love starting

my morning off with that and like, for

me, I need to have that, like, even if it's

5-10 minutes in the morning to, like, set

my day up. That's important. And just

like, honestly, listening to my body, I'm

not the best at doing it.

AM: Same.

BC: I feel that my glutes are a little sore,

but I’ll think to myself that I should still

go run. You know, taking that time, in

a sauna or in a cold plunge every day, I

think that's really helpful.

AM: Well, when you think about going to

the beach, here in New York we do have

our beaches and obviously, we think about

beach activities, but we also think about,

barbecuing, and various foods when it

comes to the beach. Do you enjoy cooking

and what do you love making?

BC: I love to cook! That's actually how I feel

like I cannot be on my phone. I'm super

present. You're just like in the flow, and

it's my favorite thing to do. I actually grew

up watching my grandma cook, and then

I just took on that tradition myself, but in

Hawaii it’s super normal to have beach

barbecues, right? You are gonna go down

the beach and somebody's gonna be barbecuing

or somebody's gonna be cooking

on the beach. It’s so normal for me, and

when Gozney made this new oven, I was

like this is perfect for whether I'm on the

beach or if I want to do it after a hike. It's

also really light, because like sometimes,

you don't really want to start a fire from

scratch. I might starve if I do that. But it’s

super easy and growing up on an island

that was so second nature for us.

AM: And how did the partnership happen

because it seems like it’s such a natural

synergy.

BC: I slid into Tom Gozney's DMs, the owner

of Gozney.

AM: Nice!

BC: I told him I was a huge fan of everything

that they were doing. I freaking love

to cook. I literally made steak on the Gozney

last night.

AM: Oh wow!

BC: You can make so many things on the

Gozney.

AM: Nice! We like a multi-purpose situation.

BC: As much as I would like to eat pizza every

single day, sometimes I gotta switch it

up, right? I like to make food, and so when

I saw everything that they were doing, I

was like, this is so cool. It's so adventurous,

it's not like the typical fine dining.

Like, I don't know how to plate my

plate like that. But I love to cook and I

like having my oven and having a perfect

pizza in your house is amazing.

AM: I mean, that must be amazing - now

knowing that you put a whole steak in

there, you can make all these things and

be virtually anywhere to create these

dishes.

BC: Yeah, actually. When we were doing

the shoot for the Tread and we had

pizza on the beach, and it was super

fun, but then we took it the next day,

and I actually tried to make a steak on

the beach and it was pretty cool.

I love to just cook and to be able to

hang out with your friends. I feel like

on the beach, it’s such a great place to

do it and to enjoy it!

AM: What does this partnership look

like in terms of what we will see you doing

with Gozney?

BC: Hopefully more adventure stuff. I

mean, they're so fun to work with. It's

like they let me, do you know kind of

whatever I want in the content space.

It's so nice to just be able to like express

how I use the oven. It's been a long

partnership and they're awesome.

AM: Are there any upcoming projects

that we should keep an eye out for? I

know that you're going into competitions,

and we have this great season

ahead.

BC: I mean, I think there's always things

coming out. I'm pretty sporadic, too.

I'm always like I have a calendar, but I

never really look at it.

AM: Wow!

BC: Staying tuned on Instagram is probably

the best way to keep up for sure.

@briannacope

PHOTOGRAPHY COURTESY | Gozney

Ambassador Brianna Cope | 63MIX

ROUTIN3S Brianna Cope/IG |

Last month we went to Ludlow House to

screen Allbirds' series Cards on the Table

hosted by and created in collaboration

with Stanley Tucci (The Devil Wears Prada,

The Hunger Games franchise, Conclave) as

well as to enjoy a lovely dinner and to keep

the conversation going. This series includes

conversations with fashion designer Tan

France, F1 racer Carlos Sainz, Henry Golding

(Crazy Rich Asians, The Gentlemen, A

Simple Favor), Molly Ringwald (The Breakfast

Club, Pretty in Pink, The Bear), Sophie

Turner (Game of Thrones, Dark Phoenix,

The Staircase), and physicists Brian Cox to

name a few. The series was developed by

Allbirds in partnership with OBB Pictures

and SALT Productions.

We enjoyed the vibe of the series, the

dinner and the conversation and wanted

to find out more about this lifestyle shoe

brand by chatting with the companies'

CMO, Kelly Olmstead. We talk about shoes,

why it started, the thought behind this series

which you can watch on Rolling Stones'

YouTube channel, and why they wanted to

present the brand in this way.

ATHLEISURE MAG: Can you tell us about

your background and what drew you to

joining Allbirds?

KELLY OLMSTEAD: Having been in the industry

for years, I remember Allbirds first

showed up on my radar—and as part of a

big industry leader like Adidas, wondering

if this small company from San Francisco

could really shake up the footwear industry

like they claimed. Could they actually

do things better, in a better way? When

I eventually joined Allbirds, that same

scrappy, counterculture spirit was still

alive and well—and that’s what pulled

me in. It was a chance to rethink the way

things had always been done. Back then, I

saw the potential for this brand to change

the footwear industry for the better. And

today, I still do.

AM: Tell us about Allbirds, the first product

that they launched and their ethos.

KO: Allbirds was founded in 2015, and since

day one, we've been deeply committed

to drawing inspiration from nature to

make better since day one, we’ve been

deeply commit make better things in

a better way. That philosophy inspired

our first product, the Wool Runner,

the style that put the business on the

map and is still known today for its incredible

comfort and simple aesthetic.

Today, that same philosophy still rings

true. We design our products to be materially

different by turning away from

convention toward nature’s inspiration.

AM: As a CMO at Allbirds, what is your

day-to-day like with the brand?

KO: Our business is focused on three

main priorities: making great product,

delivering great customer experiences,

and telling great stories. In my role,

I’m especially focused on that last piece

of the equation–and that’s where our

brand platform Allbirds by Nature came

into play. We introduced Allbirds by Nature

last year, which has opened up an

enormous opportunity to engage with

people on a wide range of topics that

are important to us. It’s been an awesome

few months really exploring the

different dimensions that platform allows

with my team, celebrating how

we take inspiration from Mother Nature

and human nature to make better

things in a better way.

AM: What does Allbirds by Nature

mean?

KO: Since day one, we’ve been deeply

inspired by nature: Mother Nature,

the ultimate innovator; and equally,

human nature–our consumer’s needs

and commonalities. Allbirds by Nature

reflects that. Everything originates by

observing the world around us, which

influences everything from the materials

we use in our products, to the stories

we tell in our marketing.

AM: Can you talk a bit about the design

aesthetic of the shoes and what are 3

products from the men's line and 3 from

the women's line that are a must-have as

we build our collection?

KO: I’d say Allbirds is widely known for our

marriage of natural materials and textiles

with sleek, simple, modern design. But

we’re widely loved for how comfortable

our products are. Aesthetic can be more

subjective, whereas comfort is universal,

and that’s why comfort is paramount to

our product design and development process.

There really is a shoe for every foot,

but to list just a few of our fan-favorite

styles: the Tree Runner Go, Wool Runner

Go, and Tree Dasher 2s are consistent

best-sellers in both men’s and women’s.

We’ve got an incredible design team led

by Adrian Nyman, our Chief Design Officer,

and Jason Israel, our VP of Design.

They've got a team stacked with incredible

talent, including industry experts in

materials and color. Later this year, we’re

delivering an even more robust product

line with fresh silhouettes and material

executions, which we’re really excited

about.

AM: We had the pleasure of attending

your recent event in NYC for the Stanley

Tucci X Allbirds Cards on the Table Event

at Ludlow House. Can you tell us about the

campaign, why Stanley Tucci was a great

fit as well as including Dr. Orna Guralnik,

and why Allbirds wanted to create this?

KO: At the core, the impetus for Cards On

The Table was a desire to make meaningful

content that brought to life our brand

values and beliefs. One of our core values

is to Live Curiously, and it’s that quality

that we kept coming back to. The concept

of a dream dinner party gained traction

quickly, because there’s something about

gathering around a table that feels ripe

for curiosity, conversation, and authentic

connection. In each of the four episodes

from the series, we’re bringing together

people who inspire us and embody our

ethos in different and powerful ways–either

with an inquisitive spirit, unconventional

approaches to their work, or unique

stories of success from those who

challenge the status quo.

Stanley was the one and only person

weconsidered as our host. Not only

is he respected and beloved for his

influence in entertainment, fashion,

and food, but he embodies curiosity,

taste, consideration, individuality, and

authenticity. He’s the ultimate articulation

of who we imagine the Allbirds

consumer to be, and really, the ultimate

host. Who wouldn’t want to be

at Stanley’s table?

Dr. Orna Guralnik’s expertise was critical

to adding weight to the series concept,

driving compelling conversations

and meaningful connections. I can’t

overstate just how important her influence

was in crafting the discussion

cards, which drive the discussion in

each episode. With those prompts in

hand, we were able to cook up really

exciting, entertaining, and unexpected

conversations that uncovered common

threads between our guests and

encouraged authentic connection.

We’re always exploring new ways to

connect with our audience. We know

people increasingly seek out brands

that share their values and offer more

than just a product–people don’t want

to be sold to constantly. People want

to see content that’s entertaining, inspiring,

and adds value to their daily

lives. We’re eager to see how people

respond to this series, because it’s a

reflection of what we believe and value,

and we’re hopeful it will resonate

with people far and wide.

AM: Will you continue to do this series?

KO: We’re hopeful that this series concept

will be compelling and resonant

for a wide audience, and we’re excited

to see how viewers respond as the remaining

episodes drop throughout the

month. The natural world and human

nature are really a limitless source of

inspiration, and we’ve just scratched

the surface of where this exploration

could lead.

AM: What did you learn the most from doing

this series?

KO: We’re always exploring new ways

to connect with our audience. We know

people increasingly seek out brands that

share their values and offer more than just

a product–people don’t want to be sold

to constantly. The initial response to the

series has affirmed that, and it’s been so

encouraging and fulfilling to see people

connect with the series, the talent, and

even with one another in the comments.

People are asking for more, and that’s the

best result as a storyteller and marketer.

But even more broadly speaking, on a human

level, this series reminded me of the

joy that comes from human connection.

Our hope is that Cards On The Table not

only paints a picture of our brand’s beliefs

and personality, but inspires people to approach

life with renewed curiosity and

desire for connection. We want everyone

to be reminded of the power of community,

and to feel encouraged to connect

through the shared qualities that make us

human.

AM: Are there any new launches coming

out that we should keep an eye out for?

KO: Absolutely–nothing I can tease out

quite yet, but we have some pretty fantastic

products coming this year that we’re

unbelievably excited to bring out into the

world.

@allbirds

PHOTOS COURTESY | Matt Holyoak

When it comes to seeing our favorite

chefs in an array of culinary shows,

we always enjoy seeing Chef Maneet

Chauhan as she is passionate about

her food, always dresses the part,

and has an array of restaurants on

our list when we head to Nashville!

We took the time to sit down with Chef

Maneet to find out about her culinary

background, the first dish she created,

her Morph Hospitality Group, how she

approaches adding more restaurants

to her portfolio, being a TV personality,

her work on Food Network and more!

ATHLEISURE MAG: What was the dish

that made you realize that you loved

food?

CHEF MANEET CHAUHAN: It’s called

aloo paratha. It is a potato-stuffed flat

bread, cooked in ghee until it's crispy

and served with homemade butter. My

mom made it for me when I was young,

and it was love at first bite.

AM: What was the first dish that you remember

cooking?

CHEF MC: Matar paneer. It's Indian cottage

cheese cubes in a spiced curry

with green peas. I was in 7th grade and

cooked dinner for my parents.

AM: When did you realize that you wanted

to be a chef?

CHEF MC: I was in 9th grade and my older

sister was completing her undergrad.

I used to meet her on campus and bring

food with me. I then figured out I was

the most popular kid on campus. That's

when I realized this is what I want to do

for the rest of my life.

AM: Tell us about your culinary journey

in terms of where you trained and kitchens

you worked in prior to opening your

Nashville restaurant.

CHEF MC: I did my undergrad in India at

Welcomgroup Graduate School of Hotel

Administration (WGSHA) and then

came to America to study at The Culinary

Institute of America. I worked at

restaurants in Philadelphia, Cherry Hill,

Chicago and New York before opening

my own business.

AM: How would you define your style of

cooking?

CHEF MC: I consider my style of cooking

to be global with a foundation of Indian

flavors and techniques.

AM: What led to you opening Chauhan

Ale and Masala House and why did you

want to open this in Nashville?

CHEF MC: Nashville has such an incredible

audience and such a diverse flavor

palette that I really wanted to do something

that had not been done before

here. Chauhan Ale and Masala House

is my love letter to Indian cuisine and

Nashville - it's Indian food served with a

southern flair.

AM: Tell us about what we can expect

from this restaurant in terms of the cuisine

and ambiance?

CHEF MC: It's a really fun restaurant and

encompasses both traditional and modern

India, with a very healthy dose of the

South. That's in terms of both the decor

and the food. There is a lot of fun and

whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have

the Morph Hospitality Group- can you tell

us about each of the eateries?

CHEF MC: There is Chauhan Ale and

Masala House, which is modern Indian

mixed with a southern flair, The Mockingbird

which is Americano with a retro

vibe to it and then eet is fast casual in

Disney Springs.

AM: Tell us more about eet by Maneet

Chauhan is at Disney Springs in Orlando,

Florida.

CHEF MC: eet shows the best flavors of

Indian in a very approachable manner,

so think chicken tikka masala pizza.

AM: How do you go about deciding what

restaurant to open where?

CHEF MC: I think it’s a combination.

First is learning what we'll need for a

space, second is figuring out if we have

the right talent and third is determining

what we are passionate about. If we are

passionate about a particular concept

or a particular idea, then that’s what we

stick to.

AM: In addition to being a restaurateur,

you are a best selling cookbook author

with your first book Flavors of My World:

A Culinary Tour Through 25 Countries, followed

by The Journey, and more recently

in 2020 Chaat - why has it been important

for you to share your culinary point

of view in this medium?

CHEF MC: I think being a chef is a lot like

storytelling. You tell a story on a plate of

food, and it’s the same story that I want

to tell people through words and written

medium. It's just a visual treat, for

example the photos for Chaat we took

in India. I like creating that excitement

for people.

AM: What is the creation process for you

with your cookbooks and are there plans

for releasing another?

CHEF MC: There’s always plans for more!

With cookbooks it truly is a group effort.

I work with an editor and a co-author

and they help give the book direction,

because I have a lot of ideas!

AM: For years, we have enjoyed seeing

you on Food Network whether you are a

guest judge, competing, or hosting your

shows! What led to you adding TV Judge/

Host to your portfolio?

CHEF MC: It wasn’t something that I set

out to do, but I got the opportunity then

realized how much I enjoyed it. That's

why I do it. I love to connect with people

through the medium of television.

AM: When you're judging, what's your

approach or formula when you are considering

a dish or is there a competitor

that sticks out to you?

CHEF MC: I think for me it has to be a

combination of everything – the competitor

has to show the right technique,

develop flavor and show who they are

and their culinary point of view on the

plate. Those are the things I look for

when I’m judging.

AM: You're the only 2X winner of Guy

Fieri's Tournament of Champions, what

does that mean to you?

CHEF MC: It means that lightning can

strike the same place twice! I’m very

proud of it. It seems like a validation for

my entire life of working hard and putting

my heart and soul into what I do. It

was a very surreal moment and I’m very

grateful that it's proven I've chosen the

right career!

AM: When you were competing in this

show, was there a chef that you looked

forward to going up against?

CHEF MC: I have realized the toughest

person I can go up against is me myself.

AM: Everytime that we see you on air, we

always enjoy seeing your accessories as

well as your ensemble as a whole, clearly

you have an interest in fashion - will we

ever see you create a line or collaborate

with someone?

CHEF MC: If I get the opportunity, why

not!

AM: You have had a number of accolades

from being a James Beard Award winner,

breaking glass ceilings throughout your

career, and being about presenting your

point of view through cooking, what

does it mean to you?

CHEF MC: Each and every time that I get

an accolade it builds my confidence in

who I am as a person, and it also pushes

me to do much better. It's validation I

was meant to do this.

AM: How do you balance having a successful

career while also having a family

and being a mother?

CHEF MC: Balance is a myth. You just

make the best of whatever you are doing.

AM: Are there any projects that we should

keep an eye out for that you would like

to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs

about their 9CH3FS ROUTIN3S that

highlights 3 key things that you must

have, do, and enjoy for your Mornings,

Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because

every day is a very different day

for me. My morning ritual after I get up

is I have my chai, and then I take a few

minutes just to figure out what my day

will be like and how I want to conquer it.

What I love about my life is no two days

are the same. If I’m filming it’s a different

day than if I'm home.

@maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica

Sloane | PG 82 + 85 Amelia J Moore

Photography | PG 86 Maneet Chauhan |

THE ART OF

THE SNACK:

BURNT ENDS

For this month's The Art of the Snack, we

travel to Singapore to Burnt Ends that's

full of flavor and has a menu that really

showcases BBQ by taking it to the next

level. We sat down with Owner/Chef David

Pynt to find out more about his culinary

journey, what led to the creation of

his restaurant, what we can expect when

we come in for a great meal , and what

is involved in the Burnt Ends universe!

ATHLEISURE MAG: Chef David Pynt, prior

to Burnt Ends, can you tell me about your

culinary journey, where you trained and

kitchens you worked in?

CHEF DAVID PYNT: I grew up in Perth, near

Floreat, City Beach, and Scarborough. I

studied cooking at TAFE West Coast Institute

of Training and worked under Hadleigh

Troy at Amusé. But I still craved more,

so I moved to Sydney to learn all about

cooking and restaurants and hone my

skills. Luckily, I got a job as Chef de Partie

under Tetsuya Wakuda. That same year,

Tetsuya’s was awarded Best Restaurant

in Australia and ranked #4 on the list of S.

Pellegrino’s World’s 50 Best Restaurants.

Like a kid with sweets, I got a taste and

wanted more. So, in 2010, I took a stagiaire

at noma, which was the world’s best

restaurant at the time. I learnt a lot there

and continued on learning when I moved

on to Spain.

Growing up, my family had many dinners,

gathering around the wood-fired BBQ. My

nostalgia and intrigue were piqued when

I went to work at Asador Etxebarri with

Chef Victor Arguinzoniz, and the penny

finally dropped. I loved his kitchens. The

custom grills, open fires, and preparation

were inspiring.

After my time at Asador Etxebarri, I moved

to London, where I learned of the incredible

work going on at St John from Chef

Fergus Henderson. London was a whirlwind

of meeting other chefs, developing

my skills and cooking style, and working

out what I wanted to do through a few

pop-ups.

AM: What led you to want to launch and

open Burnt Ends?

CHEF DP: One of the pop-ups I've done

was Burnt Enz, where it all really got

started. I designed my 4 tonne dual cavity

wood burning ovens and elevation

grills. It was so much fun; we got DJs

in, other Chefs came and collaborated

with me. It was a blast, the opportunity

came to open Burnt Ends permanently

in Singapore, so we moved in 2013 and

opened Burnt Ends.

AM: For those that have yet to dine at

Burnt Ends, can you tell us about the ambiance

and the decor?

CHEF DP: We wanted the restaurant to

have a feeling of light airiness that gives

way to dark smouldering, where culinary

creativity burns at a different intensity.

The cavernous room offers ample

seating on extra-wide, teak-framed

dining chairs, each clad in supple vegetable-dyed

leather. A generous Indonesian

Suar wood counter runs the length

of the open kitchen, the latter anchored

by our 4 tonne dual cavity, wood burning

ovens. Adjoining the main dining

room, through an entrance resembling

the appearance of a kitchen-fridge door,

is a separate space for wine aficionados,

The Wine Cellar is an awe-inspiring

showcase of over 2,000 bottles imported

from different regions of Australia.

From a tasting station positioned within

the room, guests can sample a selection

of over 500 labels, representing a wide

portfolio of artisan Australian wineries,

alongside a curated selection of port,

champagne, beer and sake all to enjoy

in-house or take home. In addition, the

experienced sommeliers and beverage

team use this unique space to conduct

an array of stand-alone activations from

Cellar Sessions to corporate and trade

wine events.

AM: What are the flavors and spices that

we can expect when we come in?

CHEF DP: We have taken inspiration

from all over the world, flavours, produce

and different combinations, cooked over

wood and reimagined through the Burnt

Ends Lens.

AM: How is the menu broken out?

CHEF DP: We start with snacks, move on

to some sharing dishes, then larger seafood,

then main meats and finally desserts

AM: What are 3 appetizers that you suggest

that we should try when coming in

with friends?

CHEF DP: Smoked Quail Egg and Caviar,

the Grissini and Taramasalata and the Beef

Marmalade.

AM: What are 3 main dishes that we should

have an eye on when we come in to Burnt

Ends?

CHEF DP: The King Crab and garlic Brown

Butter, Terry Turbot and the 45 Day Dry

Aged Blackores OP Rib.

AM: We love ending our meal with a great

dessert. What is the one we should try?

CHEF DP: At the moment we are loving

the Rum Baba and Roasted Pineapple.

AM: What are 3 cocktails that you suggest

that we should try?

CHEF DP: Definately try the Massaman

Curry, the Screaming Tomato and the Barrel

Aged Sloe Gin Negroni.

AM: Tell us about Burnt Bakery!

CHEF DP: The Burnt Ends Bakery is a bolt

on from our Restaurant. We built a woodfired

bread oven to bake our sourdough

and other items. We also sell our berry

tart, lots of doughnuts and coffee that we

roast ourselves.

AM: Tell us about Burnt Cellars.

CHEF DP: Burnt Ends Cellars is our platform

to import hard to get wines from

Australia to Singapore. We primarily

use it for the restaurant, but we have

opened it up online to give our guests

access to these great wines to drink at

home!

AM: How did your cookbook, Burnt Ends

come about and what can we look forward

to when purchasing this book?

CHEF DP: After 10 years at Burnt Ends,

we often got asked about our story and

how we ended up in Singapore. We also

got asked a lot for different recipes and

techniques for the dishes we do at the

restaurant so people could recreate

them at home. You can find everything

from a graphic bio from Ryan Inzana

outlining our story. Incredible Images

from PA Jorgansen capture life at Burnt

Ends and also the 70 recipes are included.

It has all been put together by Lotta

Jorgansen to tell the tale of Burnt Ends,

sharing our stories, techniques and recipes!

@burntends.sg

PHOTO CREDITS | Per-Anders Jörgensen/BurntEnds

Lolita opened in Feb 2024 with foods

and beverages that are inspired by the

flavors and traditions of Mexico, South

America, and the Caribbean.

Tropical Brunch is each Saturday and

Sunday from 11 a.m.-3 p.m., with a live

DJ every Sunday. Kick off your brunch

with Ahi Tuna Tostones, served with

wakame, avocado, ginger, green onion,

sesame, and soy sauce; Firecracker

Duroc Ribs, sticky soy sauce, sesame,

and fresno chili; and Queso Frito,

with oaxaca cheese, salsa negra, pico,

and tortillas.

For entrees, we recommend the Chilaquiles

Verde, poached eggs, chicken,

avocado crema, pickled onion, and

pico; Jerk Chicken Hash, a sunny side

up egg, roasted peppers, sweet pota-

ATHLEISURE LIST: Midtown, NYC

LOLITA

toes, black beans, and cilantro; and

Macadamia Nut Pancakes, white chocolate,

toasted coconut, brûléed bananas,

vanilla cream, and banana rum

maple syrup.

For dinner, we suggest these 3 appetizers:

Guacamole Y Salsa De La Casa,

avocado, lime, cilantro, chile, served

with tortilla chips; Flautas De Pollo,

chipotle braised chicken, queso manchego,

crema, salsa verde and roja;

and, Shellfish Ceviche, made with citric

acid, avocado mousse, red onion, radish,

and cucumber.

For dinner, try Camarones A La Diabla,

marinated shrimp, sauteed swiss

chard, heirloom cherry tomato, coconut

rice, and chipotle chile mojo; Pollo

Enchiladas, braised chicken, mole de


doña Juana, red onion, avocado, and

toasted sesame; and Grilled Carne Asada,

10 oz. new york strip, papas bravas,

poblano crema, braised cipollini onion,

and salsa toreada.

For dessert, we suggest enjoying their

Tres Leches, a vanilla sponge cake,

chantilly, fresh berries as well as Buñuelos,

crispy dough fritters, served with

chocolate ganache and cajeta sauce.

For cocktails, we have our eye on their

Lolita Margarita, from their house favorites,

made with Pueblo Viejo Blanco,

Milagro Blanco, signature house curacao,

lime, and agave; The Jerk, from

our Tropical category, vodka, banana,

lime, strawberry, ginger, allspice, coconut,

jerk bitters, scotch bonnet and,

forced carbonated; and Pico De Gallo

Martini, a savory cocktail, Green Label

gin, mansanilla sherry, dry vermouth,

clarified pico de gallo water, and pico

de gallo caviar.

Lolita's Happy Hour is daily from 4-7

Issue #111 | Mar 2025

p.m. with $12 cocktails (Lolita Margarita,

Palomita, Daiquiri), $7 Cerveza

(Modelo Especial), and $9 Vino (Portillo

Pinot Noir, Uno Sauvignon Blanc).

On Friday and Saturday, they offer

light bites including: Guac & Salsa De

La Casa, served with fresh tortilla

chips; Mini Tacos, suadero, carnitas, al

pastor, crispy mushroom; Empanadas

De Platano, sweet plantain masa, refried

beans, cotija, chipotle mayo; and

Mini Flautas De Pollo, chipotle chicken,

manchego, crema, and salsa.

LOLITA

45 W 45th St

NY, NY 10036

lolitanewyorkcity.com

@lolitanewyorkcity

PHOTO CREDITS | Max Flatow


ATHLEISURE LIST: Lake Lugano, Italy

ARIA RETREAT + SPA

ARIA Retreat & SPA opened its doors

in summer 2021 and is in the hills above

Lake Lugano, within Parco San Marco

Resort, which spans over 23 hectares

of subtropical parkland. It is 15 minutes

from Lugano and a short drive

from Lake Como, ARIA is a sanctuary

of tranquility between lake and mountain,

designed exclusively for guests

aged 16 and above. The retreat is the

perfect blend of Italian elegance,

Swiss precision, and unspoiled natural

beauty—offering breathtaking lake

views, refined design, and the utmost

privacy.

With only 15 luxurious suites, each

with panoramic lake views, private

Loggia or gardens, and expansive

living areas starting from 60 square

meters. Designed with a minimalist,

contemporary flair, they’re appointed

with natural materials, soft textures,

and curated Italian furnishings that re-

flect the elegance of the surrounding

landscape.

Guests can enjoy high-end amenities

including marble bathrooms with

bathtubs, exclusive Acqua di Parma

courtesy products, complimentary

minibar, and tailor-made Italian bedding—ensuring

a serene and restorative

stay.

Gastronomy at ARIA Retreat & SPA is

an integral part of the guest experience,

blending creativity, elegance and

a deep connection to the surrounding

region.

At La Musa Restaurant & Rooftop Terrace,

fine dining meets the essence of

Mediterranean flair. Under the guidance

of Executive Chef Michele Pili,

each dish is a tribute to the seasons,

featuring local ingredients.


The Dolce Vita Lounge & Terrace,

with its sophisticated ambiance and

panoramic views, invites guests to indulge

in a refined afternoon delight, a

golden-hour aperitivo, or a late-night

digestif.

The SPA CEò is a true wellness sanctuary,

offering a private and immersive

experience for both mind and body.

It features five individual treatment

cabins and a spectacular Panorama

Private SPA, complete with its own

sauna/sanarium and a saltwater whirlpool

on a secluded terrace overlooking

Lake Lugano.

Signature treatments are inspired by

natural elements and local traditions,

combining essential oils, healing techniques,

and mindfulness to create a

deeply immersive journey of renewal

and balance.

Issue #111 | Mar 2025

For deep relaxation and privacy, book

the Panorama Private SPA, a secluded

oasis with its own sauna, sanarium,

and saltwater whirlpool. Guests seeking

more active pursuits can take part

in the resort’s Water Club activities,

which include kayaking, stand-up paddleboarding

—all surrounded by the

serene beauty of Lake Lugano.

ARIA RETREAT + SPA

Via del Ciclamino,

5, 22018

Cima CO, Italy

parco-san-marco.com

@aria_retreat_and_spa

PHOTO CREDIT | The Class



Stay connected and follow us across our

social channels on @AthleisureMag!

Issue #111 | Mar 2025


Bingely Books

MUSHROOMS: OVER 70 RECIPES

WHICH CELEBRATE MUSHROOMS

Hardie Grant

Martin Nordin

One of our favorite vegetables to eat is

the mushroom as it is so versatile and can

be enjoyed in many ways. In Mushrooms:

Over 70 Recipes That Celebrates Our Favorite

Fungi, this cookbook showcases

70 vegetarian recipes that you'll want

to have in your culinary repertoire year

around.

We're looking forward to making

soups, dumplings, piccas,

and more that feature this key

ingredient.

LOLLAPALOOZA: THE

UNCENSORED STORY OF

ALTERNATIVE ROCK'S

WILDEST FESTIVAL

St Martin's Press

Richard Bienstock + Tom

Beaujour

In Lollapalooza: The Uncensored

Story of Alternative Rock's Wildest

Festival we get to know more

about the history of this iconic

festival from those who know

- musicians, roadies, publicists,

stage crews, record label execs,

reporters, and industry people

who lived through it. This book is

filled with interviews from those

that were involved in this festival

from 1991 - 1997.

This book also looks at alternative

rock as well as how it affected

the culture. This festival was

created by Perry Farrell as part

of his farewell tour for Jane's Addiction.

The inaugural launch took place

in the Summer of 1991 and became

a movement that includes

music, fashion, film, television,

literature, food, politics, and beyond.

You'll even hear from those

who have played on this tour including:

Perry Farrell, Jane's Ad-


As we begin thinking ahead to fun activities

that can be enjoyed this Spring and

Summer, we also think about the dishes

we can enjoy with them. Cornhole

is a fun outdoor activity and in 100% Official

Cornhole Cookbook: 115 Epic Recipes:

Cornhole History, Fun Facts, and

Winning Tips From Burgers to Dessert

Make the Perfect Backyard Spread For

Your Next Game, you'll find appetizers,

soups, salads, sliders, burgers, main

dishes, desserts, and more! We can't

wait to make the recipes in this book

from the Hot Honey Cornbread Slabs,

Batter Up Beer Burgers, and our recipe

that is included - Lime Mexcal Chimichurri

Wings. In addition, you'll enjoy

learning facts and tips about cornhole.

diction, Pearl Jam, Soundgarden, Nine

Inch Nails, Sonic Youth, Tool, Smashing

Pumpkins, Ice-T, Rage Against the Machine,

Green Day, Patti Smith, Alice in

Chains, Metallica and more.

It also examines how a diverse series of

genres from rap, hip-hop, dance music,

gothic, and so much more became the

blueprint for the modern American music

festival.

100% OFFICIAL CORNHOLE

COOKBOOK

Fox Chapel Publishing

Frank Geers + Tom Beaujour

Issue #111 | Mar 2025


Bingely TV Streaming

HAPPY FACE

Paramount+ Original

Paramount+

We love a good inspired true crime series.

In Paramount+'s Happy Face, we meet MUA

Melissa Reed (Annaleigh Ashford) who

works for an investigative talk show. We

meet her family and we can see that she

loves the life that she has built for herself.

Her father, who she doesn't have

a relationship tries to connect

with her and we know that he is

in jail. Due to her lack of communication

with him, he finally calls

the show she is working on. Her

father is Keith Jesperson (Dennis

Quaid) aka, The Happy Face Killer.

We realize that as a truck driver,

he killed a number of his victims

while he was on the road while

maintaining what seemed to be a

perfect family life.

He tells the show that is another

victim that he has yet to disclose

and he will only talk about it if he

can talk with his daughter. In addition,

they realize that the victim

that he has disclosed has a

man that is on death row that has

been convicted of a crime that he

didn't commit.

She realizes that she needs to

connect with her father to free

the man that has been wrongly

confused as well as to reckon

with her identity.

LOVE IS BLIND

Netflix Series

Netflix

There isn't a season or edition

of Netflix's Love is Blind that we

don't enjoy watching. Season 8 of

the US edition is back with stories

as we meet men and women who

are looking for love.

They go into the pods and meet

the other person on the otherside

without the ability to see one

another. They make their connections

through the power of con-


1

\

versation. Only after getting engaged

do they meet, spend time together

honeymoon style, meet their fellow

classmates, and move in together. Is

love really blind and can they make a

life together?

CROOK COUNTY

iHeartRadio + Tenderfoot TV

Spotify

Who doesn't love a True Crime podcast

that has a twist? In Crook County,

host Kyle Tekiela introduces us

to his father Kenny "The Kid" Tekiela

who lived a double life for over 25

years as a mafia hitman. No one in his

family even knew that that is what he

did! Throughout this podcast, he sits

down and talks about her climbed

the ranks of the legendary organized

crime syndicate, The Chicago Outfit.

We hear his stories from being a

doorman at the age of 17 at a brothel,

an assassin in his 20's, spending

many years cleaning up the messes

from the mafia and wayward cops,

Issue #111 | Mar 2025

to being a firefighter/paramedic for the

Chicago fire department. When he finally,

moved to the suburbs with his new wife

and kids, he desperately worked to put that

life behind him. Throughout this podcast,

we learn how his actions have impacted

him and his family to this day.


Issue #111 | Mar 2025


AM MAR ISSUE #111

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