Athleisure Mag MAY ISSUE #113

ISSUE #113

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Paul Farkas

EDITORIAL

Kimmie Smith

Co-Founder, Creative + Style Director

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table of contents

issue #113

may 2025

111

STYLE FEATURES

THE PICK ME UP

116

100

IN OUR BAG

123 ROCK THIS FOR YOUR NEXT

CLAM BAKE WITH FRIENDS

BEAUTY FEATURES

CUCUMBER BEAUTY

Food Philosophy

Chef Esther Choi

This month, our cover star is Chef Esther Choi of Mokbar and GAHM and Food Network

Host of 24 in 24: Last Chef Standing, Chef Esther Choi! We talk about her food

philosophy, her love of Korean Cuisine, and how she has nevigated her career.

16

127

ATHLEISURE BEAUTY

®

9PLAYLIST

Sabrina Carpenter

Popstar Sabrina Carpenter shares her 9PLAYLIST with us of songs that she is listening

to right now.

50

112

LIFESTYLE FEATURES

ATHLEISURE LIST

NORDIC STRONG

In the Sip

56

We caught up with Gwen Conley to talk

about Cutwater and the beverages that

they create that are easily enjoyed!

63MIX ROUTIN3S

TM

66

This month, JoJo Fletcher of The Bachelorette

shares her must activities Morning,

Afternoon, and Night.

114

ATHLEISURE LIST

PARK HYATT MARRAKECH

AthleisureMag.com - 10 - Issue #113 | May 2025

StarChat

Zuri Hall

When it comes to celebrity news, we always enjoy hearing it from our girl, Zuri Hall

of NBC’s Access Hollywoood or E! Live from the Red Carpet. We’re excited for S17 of

American Ninja Warrior which is back on Jun 17th! We talk about her career, creative

process, navigating the red carpets and more!

®

78 THE 9LIST

Lele Sadoughi

94

Accessory designer Lele Sadoughi shares

her must-haves in beauty, style, and

fitness.

Art of the Snack

A.Kitchen + Bar

102

In this month’s The Art of the Snack,

we head down to Washington D.C and

enjoy A.Kitchen + Bar with a menu that

includes Breakfast, Lunch, and Dinner.

Bingely Books

This month, here’s what we’re reading

and have out on our coffee tables!

134

Bingely TV/

Streaming

136

Here’s what we’re streaming from TV

shows/films and podcasts that you

should have on your radar this month.

Issue #113 | May 2025

- 11 - AthleisureMag.com

We're thrilled to kick off the Summer season

with Chef Esther Choi who graces our

cover. We have enjoyed seeing her on a

number of shows on Food Network, whether

she is participating in culinary competitions

or hosting shows. We also enjoy having

a great meal at her restaurants whch

include Mokbar and GAHM that showcase

Korean Cuisine that is filled with flavor and

made with love. We wanted to know more

about her; how she got into the culinary

industry; how she embraced food entertainment;

and upcoming projects that she

is working on.

We also enjoyed spending time with her

at our cover photoshoot at The Maybury

in Hudson Yards to showcase some of our

favorite must-haves to enjoy as we continue

into the upcoming Summer season!

ATHLEISURE MAG: We had the pleasure

of chatting with you last month when we

first met and you spoke on how you came

to falling in love with food. So, we’d like to

know what was the first chef that you remember

seeing that made you think that

being a chef, could be a career?

CHEF ESTHER CHOI: Oh man, that’s a hard

one!

AM: We knowI

CHEF EC: You know what? I think for me,

growing up not in NY which obviously,

has a very strong obviously food culture

– I grew up in a very, very small town in

NJ and there was nothing like that where

I grew up. So being in the food industry

wasn’t very glamorous, but I grew up

watching a lot of chefs on TV. So it was

Jamie Oliver (The Great Cookbook Challenge,

Jamie's One Pan Wonders, Jamie's

Air Fryer Meals), Bobby Flay (Beat Bobby

Flay, Bobby's Triple Threat, BBQ Brawl),

or Iron Chef Morimoto (Iron Chef Japan,

Iron Chefmerica, Morimoto's Sushi Master)

– these were the role models that I

grew up with watching. Even as cheesy as

it sounds, even chefs like Rachael Ray (Rachael

Ray's Holidays, The Curse, Rachael

Ray's Meals in Minutes) or Giada De Lau-

rentiis (Giada in Italy, Giada Entertains,

Giada at Home 2.0), these chefs

on screen to me, were like real chefs!

They were people teaching you how

to cook on TV and to me, that was the

chef world. I always imagined my career

– I mean, back then I didn’t know

that I wanted to be a chef. But, I always

admired these people who were

on TV and I could see a real career path

in food. So, I think for someone like

me in a small town and I think that this

goes for a lot of people in America in

general. You watch these screens and

these chefs cook and compete and

that makes a role model and a career

path to have.

AM: Couldn’t agree with you more. Like

you, growing up in an area that was not

in the city and being able to enjoy the

early days of Food Network, I remember

countless episodes of watching

Chef Morimoto who was our previous

cover.

CHEF EC: Oh yeah – yay that’s right!

AM: Right and seeing all of these different

chefs at that time, when those

shows were on, I didn’t think of it as

this career that I know it is now. When

you think about culinary and what it

can mean for a number of people who

are navigating that, it’s a whole other

level!

CHEF EC: Totally, exactly!

I mean, now that the food industry

has become this idealistic, glamorous

thing, for me and a lot of people now,

they look up to people. That’s not to

say that they didn’t do that back then

as well! I feel like that’s what it was.

AM: When did you realize that you

wanted to go to Culinary School and

where did you go?

CHEF EC: I went to Culinary School in

Manhattan at the Institute of Culinary

Education (ICE). When I first moved to

NY, it was because I knew that I wanted

to be in food. That was when I decided

that I wanted to have a career in food and

I felt that going to culinary school was the

fastest track to do that. By that age, I had

already graduated college and I felt that

I was already late to the game. You hear

all of these stories like chefs working in

kitchens when they were 15 years old! You

hear all of these crazy glamour stories of

all these chefs working at such a young

age. So for me at 21, I felt like I was late in

the game and I felt very rushed to catch

up to the rest of the world in culinary.

When I went to Culinary School, I realized

that it wasn’t like that at all! There were

so many people of different age groups,

career changes, and even young kids that

had just graduated from high school. So

it was a very big mix of people in culinary

school and I think that it was great to see

people from various walks of life decide

that they want to pursue food. It seems

like a glamorous and passionate kind of

career to have. So, when I did go to culinary

school, I did quickly realize that there

was a whole different world here and everyone

has their own different career

path.

Culinary School was one of those things

that’s like continuing education. You can

go at any age and it’s a short program too

especially in Manhattan. It’s not like a college,

it’s more of a program. You can literally

do a whole culinary program and get

your degree in 6 months in Manhattan.

AM: Woah!

CHEF EC: Yeah. It was a really good opportunity

for me. I did the fast pass program

in 6 months of school and I did 6 months

of internship.

Yeah and lots of chefs, they didn't even go

to culinary school. I know a lot of chefs

have opinions about that. For me, it was

a great, great thing. I never regret one

bit of culinary school. It fast track teaches

you everything that you need to know

about the careers that you want in culinary.

You’re not going to learn all of the

skills that you need to know in that

short period of time. But you will learn,

for me – I didn’t know anything about

this industry when I got there. For me,

when I first moved to NY and went to

culinary school, it was kind of a fast

track to figuring out what I wanted to

do. You find different careers in food.

There are so many different kinds of

food careers that you can have an culinary

school gives you that perspective

and teaches you about what is out

there.

AM: That’s really cool.

When did you realize that you wanted

to open your own restaurant?

CHEF EC: That dream, I have had for a

long time. I have always wanted to be

an entrepreneur since I was a kid. I was

kind of one of those weird quirky kids

who would sell candy on the school

bus and I started working at a very

young age at 14. I’ve always wanted to

have a job and I always liked the idea of

making my own money and being very

independent. I always knew I wanted

to be an entrepreneur and both of my

parents were small business owners. I

grew up going to their dry cleaners with

my parents every day, seeing them run

their business and their shops. So for

me, I think it was always in me to open

my own business or to be an entrepreneur.

Obviously, that solidified when I went

moved to NY and went to Culinary

School. I knew that I definitely wanted

to own my own restaurant one day. So

it was a culmination of all of those different

things. Not only did I have this

ambition to have my own business – I

didn’t know it would be my own rant. I

think that through having a culinary career

later, that’s when I put 2 and 2 together

and I knew that that was what

I wanted.

AM: For those who have yet to enjoy

Korean cuisine, what are the spices and

foods that are indicative of it?

CHEF EC: For Korean food, it’s a really

special cuisine that is filled with a lot of

flavors that are fermented. You’ll find a

lot of fermented flavors in Korean food

which creates a lot of depth and umami.

Things like Kimchi and Gochujang which

is a Korean fermented chili paste and

there is Doenjang which is fermented

bean paste. Of course there is soy sauce

and a lot of umami and depth of flavor

and I think that that is what makes Korean

food so special because there is that

aging process because of the fermentation.

It’s unlike any other cuisine where

it takes a lot of experience. It’s not just a

recipe that you can follow, right?

AM: Right!

CHEF EC: Korean food is really about that

family taste – in Korean there is a phrase

called Son-mat. Son means hand and mat

means taste and it literally translates to

hand taste which means that every chef

or every grandma or every mother has

their own flavor in their hands. There is

no recipe to it. A lot of Korean food is

like that where it’s made with the love

that you put into the dish. That’s how

my grandma taught me about food.

Growing up with my grandmother in

South Jersey, she was the most amazing

cook that I know and obviously because

my grandma has her special flavors and

the way that she creates dishes with

local ingredients we had no access to

Korean food – she grew her own Korean

vegetables. She would take America

produce and make it into Korean food.

She did crazy things like that and she

was ultimately my biggest inspiration

and that is what I grew up with. I always

thought it was the coolest thing ever

and she taught me the way to love food

and to express your love through food.

It’s not just a family recipe or that she

taught me step by step on how to do it.

She taught me the way, the culture, and

the foundation of where these foods

come from. That is the thing. She taught

me the philosophy of food. I carry that

with me through everything that I do –

whether it’s my menus, my recipes, but

also the way that I run my business and

the way that I treat my family and my

friends. It’s a very emotional thing for

me to be in food and to share this with

other people.

AM: What is that process like for you

when it goes into you bringing new items

onto your menu? Is that always a major

process or do you look to continue tweak

various iterations?

CHEF EC: I am always looking to create

something new and something fresh.

It’s kind of like the curse of being a chef.

You can’t just be stagnant and that’s

why we love it! It’s the passion and creativity

and chefs are artists ultimately.

It’s like, honestly the bane of my existence

as a business owner, but without

that side of me, I’d never even have a

business! I love it so much, but it’s also

really hard to find inspiration and to be

original at the same time. It’s just hard,

but I have to find it. I try to find it in my

daily life. Whether it’s finding inspiration

in the small things – just like going

to the Farmer’s Market every week and

looking up different produce and looking

at what’s new, new trends, and collaborating

with other chefs or other artists.

They don’t necessarily have to be

other chefs. Collaborating with you for

example during our shoot on the looks

and stuff – that’s part of that process

and there is creativity and I try to find inspiration

in everything that I do. I can’t

just do the same thing every day. That

would also be a whole other curse! I’m

just cursed in that way – like, I have to

create for myself – it’s the only way that

I can find inspiration.

AM: What do you look for when it comes

to opening a new concept or even locations.

Obviously, you have a number of

locations here in the city as well as in Vegas.

Are you constantly thinking of how

you expand that world of Chef Esther

Choi?

CHEF EC: Yes! So, I am always looking for

opportunities and I think as an entrepreneur

and I think that it is a whole other

side of things that is separate from being

a creative chef. As a business owner,

you can’t just be creative all the time or

else you will go broke! So my entrepreneurial

side is always looking for new

opportunities. Saying yes to opportunities

and taking risks – you can’t stop

taking risks because then you just die as

a business owner and your business becomes

stagnant. I’m always looking for

the next thing and as hard as it is, it’s just

chasing every opportunity and seeing

what hits. It’s almost a numbers game.

I just have to say yes to everything and

one of those outcomes will always be a

hit. To be honest, as an entrepreneur in

order to be successful, you have probably

failed that many more times!

AM: That’s right!

CHEF EC: It’s so awful! To succeed once,

you have to fail 10 times.

AM: Exactly!

CHEF EC: For me, it’s my life was a failure

and then that 1 time, it hit and it put me

on the map. It’s always been that way

for me. I don’t take failure as a downfall,

I take it as a moment to realize, learn and

to grow from those mistakes or those

failures. To fail, you still have to keep doing

it which sucks and it can be so heart

wrenching and awful, but what else am

I going to do – not do anything?

AM: 100%!

We were talking a bit earlier about the

culinary landscape and the nuances

that are involved. In addition to being a

restaurateur, when did you realize that

you wanted to go into TV as well? You

have done culinary competitions and

it was great to see you on Netflix’s Iron

Chef: Quest For An Iron Legend and then

hosting Food Network’s 24 in 24: Last

Chef Standing. When did you realize that

that was something that you also wanted

in your portfolio?

CHEF EC: So, before I opened my restaurant,

I worked in culinary production. I

worked in magazines. You hear about

chefs staging in different restaurants

all over the world in Europe etc. But for

me, I staged in a lot of different production

sites. I staged at Saveur Magazine, I

was an intern at Food Network and that

became a full time position and I actually

worked in the test kitchens there for 2

years after my internship. I also worked

on a number of TV shows.

AM: Oh wow!

CHEF EC: I did a lot of research before

deciding what I ultimately wanted to

do. I love the world of food, food styling,

production, magazines, and all of

that. I really did like it, but it was a little

slow paced for me. I really loved actually

working in restaurant kitchens and that

is what I ultimately ended up choosing

in opening up my own spot. The production

world and entertainment was a big

part of my early chef career and it was

a big motivation factor for me as well.

Because when you work at the Food

Network behind the scenes, you watch

these incredible chefs and insanely talented

people whether they are on camera

or off camera – they were so talented.

You’re talking about the 2% of the

best in the world in this business. That is

what I saw every day and it was such a

huge motivation factor for me. If they’re

doing it, I can do it too. It wasn’t like admiration

like being star stuck – it was

more, how can I become that? How can

I be Morimoto – how can I be an Iron

Chef? Do I want to work with the Iron

Chef? No, I want to be the Iron Chef.

That was a big inspiration for me in my

younger years and that is why I set forth

in doing the work, opening my own business,

doing my own food, to ultimately

go in and be on screens and to inspire

other people too. I think that that was

the plan for me and the goal to be that

one day. I just had to take the steps that

I had to take. For me, I did think that I

could do it as well. So I just did it. Being

around that in my younger years of my

career, it made me so ambitious to want

that as well since I was around it all the

time. I think that it has a big impact on

me. So after I opened my own restaurants

and all of that, it just came naturally.

I was in the entertainment world, I

knew the steps that I needed to take to

go into that world a bit more and it just

naturally happened.

Now, here I am, a host of multiple

shows! It actually is really hard and very

different being a chef, an entrepreneur,

an owner of restaurants – being a host –

it’s a whole new playing field for me and

it’s a skill that I have to continue to develop.

I practice every single day. I don’t

think that people realize how tough it is.

AM: It is a different beast. It’s about relatability

in addition to having that domain

expertise. I’ve done TV lifestyle

segments as well as being on HSN selling

collaborative designs and it’s a different

hat.

CHEF EC: Totally different thing and

skill set that has to be learned. Learning

a new skill is always exciting for me

whether I’m great at it or not – you can

still learn! I’m learing.

AM: You never stop learning!

What are some upcoming projects that

you have that you feel you can share with

us that we can keep an eye out for?

CHEF EC: I think that people know me as

a chef, a host, entrepreneur – one thing

that I haven’t really succeeded yet on

is the CPG world - Consumer Packaged

Goods. I have been developing multiple

products for years – I mean I try, fail, try,

fail and it has been over 5 years since I

have been trying to put out a product

that is successful. That is a world that I

am trying to navigate now. I have been

working on an iced tea line.

AM: Refreshing!

CHEF EC: It’s a Korean iced teas all very

organic, natural, naturally brewed and

not using any chemicals or aspartame

or anything like that. It’s very clean and

low calorie. All from Jeje Island from Korea.

I have been developing the iced tea

line for quite awhile now – you can find

it at my restaurants.

AM: Definitely want to check that out!

CHEF EC: I’m still not at a point where I

can sell it from a big manufacturer. I am

working on that.

I also have a sesame oil line that I have

been working on it. Sesame Oil is a big

part of Korean cuisine and I hope to create

more awareness around Sesame Oil

- to use it as a cooking oil much like olive

oil. I want people to use it a lot more. I

have been working on that and of course

my Kimchi line – how can I not do that as

it is a part of who I am! There are multiple

different products that I have been

working on and I hope I can get them on

the shelves sooner than later.

AM: What do you want your legacy to be

whether in general or in this space?

CHEF EC: Oh, that’s a tough one. I want

to inspire the younger generation especially

as an Asian-American female.

I never had a role model to look up to

that was like me. I had to kind of find it

in myself. I want it to be a lot easier for

the younger generation whether it is as

a minority or as a female. I want to be

a motivation to them to inspire them in

their dreams and to be what ever it is

that they aspire to be. I don’t want them

to think can I do this because I'm not

good enough or whatever? That should

never be a factor in you accomplishing

your dreams. I think I do have a lot of

young fans that range from 8-13. That

age range has been a big base for me

and the amount of people that come up

to me and let me know that their kid is a

big fan of mine is really special because

we are creating young minds. It’s about

motivating them and inspiring them.

They are the next generation. I really

want to inspire them and to be inspired

by them!

Every time a kid says that I inspire them

and they watch me on TV, and they want

to be what I am – that inspires me to want

to work harder and to want to do better

for myself. I just became a new mom and

I want to be great for my little boy and I

want him to be proud of me! I think that

for me, that is my legacy. I want to inspire

and be inspired by that!

@choibites

We had a great time having Chef Esther

Choi on set with us for her cover shoot as

well as finding out more about her world,

her career, and upcoming projects. Our

shoot includes looks that can be worn in

Fitness, Out + About, WFH/Lounge, and

Night Out.

FOOD PHILOSOPHY OVER EDITORIAL |

TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION

STYLIST + CREATIVE DIRECTOR Kimmie

Smith | HMUA Felicia Graham + Toni Ann |

@pvfarkas

@shes.kimmie

@feliciagrahambeauty_

@muatoniann

FOOD PHILOSOPHY COVER EDITORIAL |

STYLE CREDITS

FITNESS LOOK | PG 16-27 | NYON New

York Yankees Moto Varsity Jacket |

TRACKSMITH Van Cortland Singlet | WIL-

SON Midtown Tennis Skirt | STELLA MC-

CARTNEY Sneak-Elyse Platform Sneakers

| SMART GLASS JEWELRY Mosaic Stiletto

Gold Filled Satellite Necklace |

OUT + ABOUT LOOK | PG 28-32, 36 |

SHWETAMBARI Balloon Blouse + Neena

Maxi Skirt | ANDRE ASSOUS Anouka

Espadrille Wedges | AIR AND ANCHOR

Here Comes The Sun Necklace Set | KIM-

MIE VINCENT Beaded Agate Bracelets |

SMART GLASS JEWELRY | Cube Gold

Ring |

WFH/LOUNGE LOOK | PG 34-35 | SPLITS59

Ashby Rib Tank | SHWETAMBARI Printed

Sera Pant | SMART GLASS JEWEL-

RY Mosaic Stiletto Gold Filled Satellite

Necklace + Cube Gold Ring | BUDDHA

MAMA Beaded Necklace | DELICACIES

JEWELRY Momo Necklace | KIMMIE

VINCENT Beaded Agate Bracelets | VON-

TELLE Ankara Aviators |

NIGHT OUT LOOK | PG 37-39 | SHWETAM-

BARI Beaded Top | LE LISI Ribbed Knit

Dress | XXX Shoes | SMART GLASS JEW-

ELRY Mosaic Stiletto Gold Filled Satellite

Necklace + Cube Gold Ring | BUDDHA

MAMA Beaded Necklace | DELICACIES

JEWELRY Momo Necklace | KIMMIE

VINCENT Beaded Agate Bracelets | LA-

GOS Caviar RIng | ALEX SOLDIER Tear

Drop Silver Earrings | VIRGINS SAINTS

& ANGELS Ring | ELLARIA Necklace |

FOOD PHILOSOPHY COVER EDITORIAL |

PHOTOGRAPHY CREDITS

SONY Alpha 7R IV, FE 24-70mm F2.8

GM II Full-frame Standard Zoom G Master

Lens, FE 50mm F1.4 GM Full-frame

Large-aperture G Master Lens, FE 70-

200 mm F2.8 GM OSS II Full-frame Telephoto

Zoom G Master Lens with Optical

SteadyShot, FE 90 mm F2.8 Macro G

OSS Full-frame Telephoto Macro Prime

G Lens with Optical SteadyShot | SIRUI

Dragon Series Bendable RGB Panel

Lights Set of 2 of B25R*2 Kit + DJ280 |

Our cover editorial took place at The

Maybury in Hudson Yards, which is a

great neighborhood that is always filled

with options in terms of galleries, eateries,

workout centers and more. We took

some time to chat with Phil Lavoie, COO

of Gotham Organization. He talks with

us about the firm, the building, its amenities

and more.

ATHLEISURE MAG: Before we delve into

The Maybury, tell us about the Gotham

Organization and the kinds of projects

you’re typically involved in.

PHIL LAVOIE: Gotham Organization is a

fifth-generation, family-owned real estate

development firm with more than

112 years of experience shaping New

York City’s skyline and neighborhoods.

Driven by a deep-rooted commitment

to quality, innovation, and community,

we specialize in developing and managing

mixed-use properties, encompassing

residential, commercial, and institutional

spaces.

AM: Hudson Yards is one of our favorite

parts of the city, and it’s exciting to feature

The Maybury on this cover shoot.

What can you share about its design and

the architects behind it?

PL: The Maybury makes a bold statement

in the heart of Hudson Yards. Designed

by the renowned Handel Architects,

the building stands out with its sculpted

brick-red metal façade and expansive

floor-to-ceiling windows, forming

a dramatic and modern profile. Inside,

the design strikes a more serene note,

with high ceilings, luxury finishes, and

an inviting palette of natural textures.

The result is a harmonious blend of architectural

sophistication and warm, understated

elegance.

AM: Can you walk us through the amenities

at The Maybury, including common

areas, wellness spaces, terraces, and

more?

PL: The Maybury features over 20,000

square feet of meticulously curated

amenities designed to enhance everyday

living. Highlights include a 45thfloor

cocktail lounge with panoramic

skyline views, opening onto sweeping

outdoor terraces ideal for entertaining

or relaxing. Wellness offerings include

a cutting-edge indoor/outdoor fitness

center and a yoga studio. Additional

conveniences include a 24-hour attended

lobby, a secure package room with

and exclusive access to Gotham Living

concierge services—all designed to de-

liver comfort, ease, and sophistication.

AM: What kind of community events do

you offer for residents?

PL: We believe that true luxury extends

beyond beautiful spaces—it's about

fostering a sense of belonging. Our

thoughtfully curated resident programming

encourages meaningful connections

through events like “Sip the Sunset,”

a DJ-hosted terrace happy hour;

“Cardio Power Hour,” an energizing

group fitness session; and “Bloom &

Brush,” a creative floral painting workshop.

These experiences bring neighbors

together and activate our spaces

with energy and purpose.

AM: Tell us about the GothamCard Perks.

PL: The GothamCard is our exclusive

perks program that connects residents

with the best New York City has to offer.

From priority reservations at top restaurants

and discounts at boutique fitness

studios to invitations to private events,

GothamCard Perks extend the luxury

lifestyle beyond the building itself. It’s

all about giving residents insider access

to curated experiences throughout the

city.

AM: When did The Maybury open, and

what types of residences are available?

PL: The Maybury opened its doors at

the end of 2024 and offers 453 residences,

including a mix of studio, one-bedroom,

and two-bedroom apartments.

Among its offerings is “The Collection”

— an exclusive suite of luxury residences

spanning floors 35 through 45. These

premium homes boast soaring ceilings,

high-end condo-level finishes, and

breathtaking panoramic views of Manhattan,

tailored for those who appreciate

exceptional design and elevated living.

The building also features 28 Abode

by Gotham units—efficiently designed

micro-units ranging from 315 to 350

square feet. Each Abode includes built-

in Murphy beds, integrated storage,

luxury finishes, and generous ceiling

heights, combining smart design with

refined comfort.

AM: What in-unit features should potential

residents know about?

PL: Each residence is designed to condominium-quality

standards, featuring

quartz countertops, premium panelized

appliances, high ceilings, and stunning

views of the city and river. Residents

also enjoy full access to the building’s

extensive amenity package and lifestyle

programming.

AM: What services does the concierge offer?

PL: Our full-service concierge is dedicated

to making daily life as seamless

as possible. From move-in assistance

to everyday needs like package management,

dog walking, and home care

coordination, the concierge is here to

support every aspect of our residents’

lifestyles.

AM: Tell us about the Residents App.

PL: The Gotham Properties Residents

App puts convenience at residents’ fingertips.

It allows users to pay rent, book

amenities, RSVP for events, request

maintenance, and access exclusive GothamCard

perks—all from one easy-touse

platform. It’s designed to enhance

connection and simplify life at The Maybury.

AM: What are the benefits of living in

Hudson Yards?

PL: Hudson Yards is one of the most dynamic

neighborhoods in NYC. Living at

The Maybury puts residents steps from

world-class dining, luxury shopping,

iconic cultural destinations, and green

spaces like the High Line and Hudson

River Park. The neighborhood is also a

hub for leading employers and offers

seamless transportation options—mak-

ing it ideal for professionals.

AM: Can you tell us about the Covenant

House partnership and their presence in

The Maybury?

PL: Our collaboration with Covenant

House—a nonprofit focused on supporting

youth facing homelessness—is

a vital part of The Maybury’s community

mission. Their office that serves as an

administrative hub for their international

services is located within the building.

We’re proud to host and support such

an impactful organization and its work

in the broader Hudson Yards area.

AM: Are there any upcoming Gotham

Organization projects we should know

about?

PL: Yes, we’re excited to move forward

with Monitor Point, a mixed-use

waterfront community in Greenpoint,

Brookyln. In partnership with the MTA,

Greenpoint Monitor Museum, and the

Department of City Planning, Monitor

Point will generate significant civic

and community benefits focusing on

mixed-income housing, attractive public

open space, sustainable design, energy

efficiency, employment opportunities,

and economic mobility. The development

is poised to transform the Greenpoint

waterfront into an intergenerational

mixed-use income community.

@gothamorg

@themayburynyc

As we close out the month of May, we're

looking ahead to June which is filled with a

number of events that includes NY's 3-day

music festival - Governors Ball (Jun 6th -

8th), Bar Convent Brooklyn a trade 2-day

event that showcases the spirits and hospitality

(Jun 10th + Jun 11th) as well as the

Summer Fancy Food Show (Jun 29th - Jul

1st) - another trade event that allows us

to connect and sample foods from brands

that are new to market as well as those

who we have enjoyed previously.

We have always enjoyed covering Governors

Ball as this music festival takes place

in NYC that kicks off the Summer in many

ways. This festival takes place in Flushing

Meadows Corona Park in Queens. What

makes this festival unique is that over the

course of the 3 days, you have a number of

genres of major acts such as Hozier, Olivia

Rodrigo, T-Pain, and Benson Boone. But

you will also find up and coming artists or

those that are on the brink of being names

to know that may be new to you!

With phenomenal music scheduled, it's

also a great time to take in activations that

are available as well as food and beverage

vendors that give a depth of variety across

dietary lifestyles. It's one of those events

that you definitely feel the music community

and there a number of memories that

are built during this time of year. Last year

[Editor's Note: you can check our our pre

and post coverage], we enjoyed SZA who

was the final act for this festival and we

were mesmerized with her performance.

We can't wait to see this year's acts and

in our JUN ISSUE #114, we will share with

you what we saw and will also share interviews

with you as well.

@govballnyc

PHOTOGRAPHY CREDITS | Governors

Ball/Paigge Warton

We always look forward to making

our way to Brooklyn for Bar Convent

Brooklyn [Editor's Note: Check out our

pre and post coverage from last year]

which takes place at Industry City where

we are able to sample an array of spirit

brands on Jun 10th and Jun 11th. This

trade/industry event brings the spirit

and hospitality industry together within

their tradeshow format as well as a

number of parties, educational seminars,

tastings and so much more!

Over the past few years, we have truly

enjoyed getting to know about a

number of brands, meeting creators

of various spirits, and of course meeting

mixologists who create craft cocktails

at some of the world's best bars.

Next month, we will share events we

attended in Brooklyn as well as in the

city and conversations, 1-on-1 tastings,

spirits and more that took place over

this jammed 2-day period.

@barconventbrooklyn

PHOTOGRAPHY CREDITS | Bar Convent

Brooklyn

Sometimes, you want to connect with

your friends and family and have beverages

on hand that allow you seamlessly

enjoy youself without having to create

a cocktail. Cutwater allows you to have

a variety of quality drinks that you can

enjoy out of the can and should you use

choose to play bartender, they become

great bases that can be added upon! We

have enjoyed drinking these canned cocktails

as well as attending a recent dinner

where we got to explore the flavors as

well as how they pair well with other dishes.

We took some time to sit down with

Gwen Conley, Cutwater's Head of Innovation

and Global Expansion to see more abu

tthe brand, what her role is, how they decide

the beverages that we enjoy from season

to season and more!

ATHLEISURE MAG: Can you tell me about

your background and how you came to

Cutwater?

GWEN CONLEY: You could say my career’s

been a bit of a wild ride—in the best way.

I started out with a biology degree, a

chemistry minor, and some master’s work

in botany, thinking I’d end up in a lab or

a classroom. And I did—for a while. I’ve

been a biology teacher, an environmental

chemist, a microbiologist, and even led

a flavor panel at Ball Corporation. Eventually,

all roads led to Cutwater, where I

first came on board as Director of Quality

and Innovation. Now, I’m Head of Innovation

and Global Expansion, which basically

means I get to dream up new spirits and

canned cocktails, explore global markets,

and make sure everything we put out reflects

the best of what we can do. Along

the way, I’ve judged at the World Beer Cup

and GABF, and I teach sensory, microbiology,

and beer & food pairing courses at

UCSD and the American Brewer’s Guild.

I even co-authored Beer Pairing: The Essential

Guide from the Pairing Pros. At

the end of the day, I just really love what I

do—and I’m always chasing the next flavor,

the next idea, the next adventure.

AM: What is the Head of Innovation and

what does this role entail?

GC: As Head of Innovation & Global

Expansion at Cutwater, I wear a few

different hats—all focused on driving

growth and pushing creative boundaries.

On the innovation side, I lead

the process of bringing new products

to life, from concept to shelf. That includes

creating unique canned cocktail

formulations, managing sensory programs

like food pairings and tastings,

and overseeing flavor education initiatives.

So far, I’ve helped bring more

than 25 canned cocktails to life, alongside

over 20 core spirits developed by

Yuseff, me, and the team—with quality

and creativity always front and center.

I work with our distributors and retail

partners to help bring Cutwater to

new markets, and I collaborate closely

with marketing to make sure the story

we tell emulates the product inside the

can. I also helped build our quality lab

from the ground up and lead a team

focused on constant improvement. At

the heart of it all is a love for great flavor,

thoughtful innovation, and making

products we’re proud to stand behind.

AM: Tell me about the Tasting Room &

Kitchen.

GC: Cutwater’s Tasting Room &

Kitchen is home to our distillery and

award-winning spirits portfolio, which

includes whiskey, vodka, gin, rum, tequila,

and liqueurs—some of which

are featured in our canned cocktails.

Since opening in 2017, we’ve become

one of San Diego’s top distilleries and

a go-to destination for both locals and

visitors.

It’s not just a place to sample our lineup—it’s

also a hub for innovation. We

often test new product ideas here

before launching them on a national

scale. Throughout the year, we host

seasonal events with curated food and

drink menus to help guests celebrate

in true Cutwater style.

AM: From start to finish, what is involved

and what is the timeline regarding bringing

a new flavor like Spicy Mango Margarita?

GC: Every new Cutwater cocktail starts

with a spark of curiosity—what’s trending

in the beverage world? What are our

fans craving? Where’s the white space

for something that hasn’t been canned

before? From there, we get to work, experimenting

with ingredients and dialing

in the flavor until we’ve got something

we’re excited about.

Next, we take it to the real test: our Tasting

Room & Kitchen. It’s where we serve

up these early concepts and listen closely

to guest feedback. That input helps us

refine the recipe and decide whether it’s

ready for a bigger stage. If it makes the

cut, the cocktail moves into final production

and gets packaged for distribution—

sometimes starting local, other times rolling

out nationwide.

AM: We enjoy your Ranch Water Lime,

Strawberry White Russian, and Whiskey

Sour. What are your 3 go-to cocktails that

you like from this line that we should have

in mind?

GC: That would be like choosing a favorite

family member! Right now, I will say that I

am really loving our new Spring & Summer

launches– Spicy Mango Margarita, Lemon

Drop Martini, and Gin Collins – they

are perfect for summer sipping and make

hosting your friends and family a breeze.

Now, I can get creative with how to personalize

the cocktails at home with fun

garnishes like an umbrella!

AM: Why do you think that the canned

cocktail market is so hot?

GC: People’s lives are full—and when

it’s time to unwind or get together with

friends, most 21+ drinkers don’t want to

play bartender or buy a bunch of ingredients

they’ll use once. Canned cocktails

offer an easy, consistent option that still

feels like a treat. When they’re made

right—with real spirits, real ingredients,

and real attention to flavor—they’re

more than just convenient. That’s what

we focus on at Cutwater: making sure

what’s in the can actually delivers, every

time.

AM: We have yet to try your Spicy Bloody

Mary and you guys are always introducing

new flavors - how do you decide what

stays in the ongoing line versus those

that are brought in and out?

GC: It’s a mix between art and science.

We look at what is performing well now,

but also forecast what we think will be

popular in future to try and strike the

right balance.

AM: Are there any new launches that you

can share with us?

GC: We’re always exploring new ideas

and listening to feedback from our fans.

Innovation is in our DNA, and we love

surprising people with fresh takes on

classic cocktails. Be sure to follow us on

social (@cutwaterspirits) for the latest

updates—you never know when your

new favorite might launch next!

@cutwaterspirits

PHOTOGRAPHY CREDITS | Cutwater

Renovations aren't restricted to a time of

year, you're either wrapping up one that

started in the Spring or you're thinking of

one you want to take on before the fall/

winter holidays. We took some time to sit

down with Keith Bynum of HGTV's Bargain

Block who knows about the power

of changing things up in your home. We

wanted to find out how he got into this career,

becoming a TV personality, his partnership

with American Standard, a giveaway

they have which can take your home

to the next level, and what we should keep

in mind when we begin thinking about upgrading

our home!

ATHLEISURE MAG: What led you to working

in home renovation and design?

KEITH BYNUM: Both of my parents were

teachers, and each year we expanded our

home, which sparked my passion for home

improvement projects from a young age.

As I got older, I discovered a deeper interest

in the home renovation space.

AM: How did your work in this area bring

you to HGTV?

KB: I was featured on an episode of Tiny

House Paradise back in Colorado. After

that, I heard from an interested producer,

but it was a few years later before I really

considered the idea of a show. By then we

had moved to Detroit and started flipping

homes here, so that’s how the idea for

Bargain Block became a reality.

AM: What do you enjoy renovating?

KB: Everything! I love a challenge, whether

it’s improving a floor plan for more

functional living or a design challenge that

turns a house into a home. Right now, we

are doing some really fun client projects

that have some beautiful custom millwork.

I always enjoy working with wood

and natural products, they just bring so

much warmth to a space, and I can really

maximize the space with custom build

outs.

AM: When it comes to renovating, is there

a checklist or things that should be kept

in mind when you're thinking about

taking on this journey?

KB: When it comes to renovating, I

always recommend starting by thinking

about how you actually live in the

space day to day. Does the layout make

sense? Do your fixtures support your

lifestyle? The best designs don’t just

look good—they work hard for you

and your family.

Budget is obviously a very important

element, as well. You want to have a

plan in place before you begin so that

you take on the right scope of work to

fit both your needs and your budget.

From there, focus on timeless elements

that balance both form and

function. For me, it’s not about chasing

trends–it’s about choosing pieces that

will stand the test of time. That’s why

I turn to trusted brands like American

Standard. Their products are designed

with real life in mind—especially for

busy households that want spaces to

be both beautiful and built to last.

AM: What are things to avoid when you

are in the renovation process?

KB: Scope creep is really common but

can sideline a project if you take on too

much. Try to define what the project

is and stick to that scope of work. So

much of a good design is in the details

and quality and taking on too much

will compromise those elements.

AM: We spend a lot of time in our kitchens

and bathrooms, what are elements

that are worth spending more money

on and what can be items that we can

spend less of our budget on while still

making a maximum impact?

KB: We spend so much time in our

kitchens and bathrooms, and these

are the rooms that work the hardest

in a home. That’s why I always say: you

don’t need a full renovation to make a

big impact. Small, thoughtful upgrades

can go a long way. A fresh coat of paint,

peel-and-stick wallpaper, or swapping

out hardware and fixtures can instantly

elevate the space without blowing your

budget.

That said, there are a few areas where

it is worth spending a little more. In the

bathroom, people often overlook the

toilet—but it’s something you use every

single day. The Champion Toilet from

American Standard is one of my go-tos

because it’s powerful, reliable, and virtually

clog-free, so you never have to worry

about a surprise clog disrupting your

routine. It’s one of those upgrades you’ll

appreciate more than you’d expect.

In the kitchen, I recommend investing

in a high-quality faucet. The American

Standard Studio S Dual-Spray Kitchen

Faucet is one of my favorites—it combines

sleek design with functionality

which is perfect for busy households

and keeps things cleaner, especially

when you're cooking. It’s a game-changer

you’ll use constantly.

So, splurge where it counts—on the

pieces you interact with every day—and

be creative with the rest. That’s how

you get the most impact for your investment.

AM: We also spend significant time in

our home office. What are some tips that

you have in making this space one that

we want to work from?

KB: I love designing home offices that

have a ton of natural light and warm elements

like moody paint colors, built in

desks and shelving, and thoughtful storage.

An office that’s warm and inviting

(and tidy) is the perfect inspiration to

get to work!

AM: You have partnered with American

Standard - why is this synergistic and

what does this partnership look like?

KB: In my work, I focus on creating stylish

and convenient spaces that reflect

real-life needs – and that is exactly what

American Standard has been doing for

150 years. Their high-quality fixtures

make it so simple to integrate personality

and functionality into any home.

As a home renovation expert, I know

how tough it can be to achieve the

dream of homeownership and American

Standard does too. In recognition of

the obstacles that can stand in the way

of home ownership, and as a token of

appreciation to those who have turned

to American Standard, the brand introduced

the 150th Down Payment Contest

– where a total of $150K will be awarded

in down payment assistance to help

10 individuals take the next step toward

homeownership. Visit americanstandard.dja.com/story

to learn more on

how to enter!

AM: What are some upcoming projects

that you can tell us about?

KB: I’m excited to be teaming up with

American Standard to celebrate their

150th anniversary. As part of the celebration,

they’ve launched the 150th Down

Payment Contest, offering $150,000 in

assistance to help 10 individuals take the

next step toward homeownership—an

initiative I’m incredibly proud to support.

No announcements for Bargain Block

right now but keep on the lookout!

Follow me on Instagram to keep up with

all that is happening, HERE, and check

out all the details on the American Standard

giveaway at americanstandard-us.

com.

@keithbynum_

@american_standard

PHOTOGRAPHY CREDITS | Keith Bynum

We've all enjoyed a number of our favorite

shows that recently wrapped from their

fall premiers and we're now in the Summer

portion of the season with an array

of shows to watch. One of those shows is

NBC's America Ninja Warriors which will

kick off S17 on Jun 2nd at 8pm ET. Hosted

by Zuri Hall, we wanted to catch up with

her to talk about her career as a journalist

and host. You can see her on the network's

daily celebrity show Access Hollywood, E!

Live From the Red Carpet as well as Miss

USA and Miss Universe competition shows.

We wanted to talk with her about her

work, Awards Season, and how she navigates

the balance between a career and

mental health.

ATHLEISURE MAG: It is so great to chat

with you again as we spoke a few years

ago.

ZURI HALL: Oh I remember you!

AM: Great – well I love that we’re fellow

Midwest girls, attended Big Ten universities

-

ZH: Big Ten all day baby – let’s go!

AM: Exactly! It’s so phenomenal to see how

you continue to navigate through your career

and I always love your IG feed as the

outfits are always on point. What you wore

recently to the Met Gala, Bishme is a genius

and we had the pleasure of attending

his NYFW show a few seasons back – your

look was truly a moment.

ZH: He’s so good, right? He is always the

sweetest soul too. He is so humble but his

talent!

AM: It’s next level without question and of

course, you killed it again which is never a

question.

ZH: I mean, he did take it to the next level!

AM: Without a doubt, but then there is

also the Zuri factor – you know how to

wear a look!

ZH: Thank you!

AM: I’m glad we’re able to connect again

and to talk about all the things that you

have going on.

ZH: Thank you and I’m glad we get to chat

again.

AM: When you look back at your career

and all of the things that you have been

able to do at this point, did you think that

you would be in this space that you are in

right now?

ZH: Honestly, yeah – it was always kind of

the vision! I mean, I know that some people

are always tempted to demure and

say that they don’t know how they got

where they are. But I kind of meticulously

planned and worked towards getting here

since I was a kid. Honestly, I always knew

that I wanted to be in Hollywood and in

entertainment and I knew that at the age

of 6 or 7. In Junior High, that is when I aggressively

pursued it. Every choice that I

made outside of academics was to kind

of lay down the foundation for the future

career. All the activities I chose from

theater workshops, trying to get a commercial

agent from Toledo, Ohio – so this

was always the plan. But I think that this is

what leaves me also humbled and in awe

of what God can do. Because for better

or for worse and with all of the ups and

downs, being this little girl from Toledo to

make it to where I am and to live this life

that I have always dreamed of against all

odds, I am very very blessed.

AM: I enjoy Access Hollywood and watching

it when I’m traveling or prepping for

a project. What do you enjoy about being

part of this show?

ZH: Ooo Access Hollywood what I can say

that I love and appreciate most is that

they are family now! I love my co-hosts,

I love our team, our Executive Producer

Mike is incredible, and there is a team of

Supervising Producers. Everyone is just

on board with the vision and we all work

together not to just make the show work,

but to support one another in each person’s

personal endeavors and our personal

ventures, as well as professionally. It

feels like an environment where everyone

wants to see everyone win. It feels good

to wake up every day and to go to work

and I know that everyone doesn’t always

get that lucky and I haven’t always worked

in places where I could say that. That’s a

big blessing and I take a lot of pride in the

fact that we center around celebrity news

and entertainment news, but we very

much so pride ourselves on being seen as

friends to people that we speak to – so it’s

very welcoming and warm – a safe space.

AM: That’s what I love about it!

ZH: That’s what I love about it too! I

couldn’t do it otherwise.

AM: What is your process in terms of preparing

for interviews like this? How do you

make sure that you are getting out those

conversations that you are looking to

achieve?

ZH: You know when I am going in to do interviews

like this, we have incredible producers

that do research on the front end.

I’m talking about that we have so many

people on any given week and it’s a lot to

keep up with. Our producers, they cover

us. They give us the help that we need to

have.

What I most pride myself on is really prioritizing

thoughtful questions and thoughtful

conversations. I want people to feel

safe in talking with me. I said this on a

podcast recently with a dear friend of

mine who has a podcast called Why Not

Me with Mike Jackson from Get Lifted

Productions. I was saying that I have always

prided myself on not being a gotcha

journalist and after 10 years in Hollywood

– 10 years at NBC Universal, I’ve started

to feel the dividends. I have a rapport

with all of these incredible actors and musicians.

They know me and they see me.

They come and they want to talk because

they know it's a safe place where they will

be able to say what they need to say and

they can trust that it won’t be taken out

of context. They are comfortable and funny

enough, they may even share more because

they are comfortable to share. Joining

Live from E! as the Red Carpet host,

from my first season ever, one of the biggest

things has been the way that I have

asked the question around fashion. Everyone

has said, “oh, we notice that you ask

how do you feel in this look or how are

you feeling in this look,“ and I think that

that just speaks to my approach. I think

fashion can be feelings and it can be hard

to get in touch with my feelings over the

years, so I try to bring that to my interviews.

That is what I try to bring in – the

emotions, the heart, and I hope that whoever

is speaking with me that they feel the

connection with me and I trust that it will

allow the viewer to connect with them so

much more. I just look at myself as hopefully

a safe platform or vessel as a way for

them to be able to share their message or

their story.

AM: I mean watching you there is always

warmth and authenticity, and a genuine

curiosity to your style as a journalist. Regardless

of whether you’re on the red carpet

doing an interview, or being on Access

Hollywood, and then you have American

Ninja Warrior which I love that show! It’s

back for another season – how did you get

attached to it and what was it about this

show that you wanted to take this on within

your portfolio?

ZH: I can’t believe – you know I’m getting

up there when I have to say, what year is

this for me on this show? We had the regular

seasons and then we had the COVID

years and so it throws it off because we

batched 2 seasons. There was a lot going

on then, okay?

AM: You made it work!

ZH: Right? I will never forget my first season,

my rookie year I was over at E! News.

I think that I had just turned 30 and it was

a new chapter in my life. This was the biggest

show that I had ever gotten to this

point. When I got the call that I got the

position, I knew that my life was going

to change and I don’t say that to be dramatic

– I just felt it and it absolutely has.

The reason that I was most excited to sign

on to American Ninja Warrior, the show

is just fun, it’s awesome, it’s big, and it’s

buzzy. These athletes are incredible with

what they do and I have always watched

in awe. So to now realize that I was going

to be part of it, it was just really humbling

and exciting. Then, when I got into

the show, I fell in love with the community

of ninjas so quickly and I really prioritized

building friendship with them on the

sidelines even when the cameras were

not rolling. Interacting with them on social

and on IG all year around and not just

when we are filming. We built that trust

with one another so quickly. The biggest

compliment that any one of the ninjas can

give me is when they get to the sideline

and they say, “Oh my gosh, I have been

dreaming of getting to the sideline when

I finally get to interview you,” because

it just means that they finally got to run

through the course. So for me to be part

of the ninja experience and for them to

be just a kid at one time and now they’re

old enough to compete and finally they

get to compete, and then they get what

they say is their “Zuri interview” that really

means something to me. I’m usually the

first person that they talk to after they hit

a buzzer and they’re excited or go down

early or their run ends in a way that they

hadn’t hoped for and they’re devastated.

Sometimes, there are a lot of tears. I take

a lot of pride and responsibility in being

able to show up for them emotionally or

in whatever way they need – whether it’s

a hug or a, “I hope I see you next year” so

they have that encouragement and don’t

quit or give up. Sometimes it’s let bring

the family in ASAP because you need your

mama right now. I just take pride in being

that emotional support on the sideline for

the ninjas. That’s my favorite part.

AM: It’s crazy because we had Jessie Graff

as a cover a few years back for our AUG IS-

SUE #20 in 2017 and to have her styled in

couture gowns and doing stunts – it’s not

something that I will forget for a very long

time. I mean what is life and that’s why I

love this show as she was doing things I

could never do, but you can see the training,

athleticism, art, creativity, and pride!

ZH: Yeah! That’s incredible! I love Jessie.

She’s the OG for real – for real!

AM: Exactly!

ZH: What’s so cool about the show is how

it is a springboard for people’s careers!

People have Ninja Gyms across the country.

Jessie is in Hollywood doing all of

these incredible stunts and stunt work on

Wonder Woman and other big blockbuster

films! Ninja really does launch people

into the next chapter of their careers.

AM: It truly is special!

What can we expect from this season?

ZH: This season is S17! It’s super special

because it’s premiering on my birthday!

So if you want to celebrate with me, you

guys need to tune in on Mon Jun 2nd on

8pm Eastern on NBC of course and you

can see it the next day streaming on Peacock.

I think that the biggest thing that I

am excited about for this year, it’s all taking

place in Vegas. Normally, you would

see us in different cities across the country

which is really special. But for the first

time ever, we’re doing qualifiers, semi-finals

and national finals all in Vegas which I

think is really interesting too because it

allowed for the Ninjas to have this adult

summer camp! We all descended upon Las

Vegas to create this magic in this chunk of

time. For all of the Ninjas, the production

team, us as the hosts – we were all there

together for all of that. It was really fun

and beautiful and allowed us to buid this

sort of momentum and spirit. We didn’t

have this starting/stopping and new city

cycle as in previous seasons. So that was

really cool and also, the finals are nuts!

We’re doing the side-by-side races and

the head-to-head races and there is a new

bracket style tournament for this season

as well. That’s what’s going to determine

the Ninja Warrior Champion right? So I

think that the bracket style is really kind

of like raising the stakes. It’s feeling very

– Ninja Warrior is a sport and as each

season progresses, you can see it coming

together in a way that you could see

where this has come to head to the 2028

Summer Games [Editor’s Note: For LA28, a

Ninja Warrior-style obstacle course will be

part of the Summer Games making their

debut in the Modern Pentathlon portion

of the program]. It’s true athleticism and

it’s going to be fun to watch. It’s going to

be a different viewing experience then

what fans have seen before. The stakes

are crazy high and to think that some of

our Ninjas could be winning gold medals

someday because of the Olympics play,

it’s bigger than ever!

AM: That is amazing and then once again,

you have such a medley of things that you

do. I have enjoyed seeing you at the pageants

as a host. That is such an amazing

world and I started to know more about

it when I had the opportunity to style Miss

America 2019 Nia Franklin as well as Miss

Ecuador Universe 2018 Virginia Limongis

for projects. Seeing you on that platform

was yet another level. What do you like

about being involved in those shows?

ZH: That is such a great question! What do

I love about being part of those shows? I

love the pageantry, the poise, I love glam

of it all. I love a little glam moment. I am

so night and day as the Gemini that I am.

What’s great, is that I can only fully appreciate

hosting a show like Miss Universe of

Miss USA because I get to pull up in my

sneakers and my jeans and host a show

like America Ninja Warrior. I need both.

Because I very much so live in sneakers

and jeans, but in that 15%, I’m going to

give you glam ok?

Miss USA and Miss Universe has been a

great opportunity for me to be able to do

that! The women are just so brilliant and

just so beautiful – the least beautiful thing

about them is how they look which is saying

a lot because those women are stunning.

They are so smart, they have incredible

human interests, from philanthropy,

to non-profit causes, to raising awareness

on Mental Health or children living

in poverty. I am just so inspired by

them and that competition is not easy

– those competitions are a grind! I have

so much respect for the pageant world

and that is something that I have come

to after hosting this show. I didn’t

grow up in pageants and now I have

such an appreciation and respect for

it. So it’s really fun and it’s really fun to

play dress up on a superficial level too!

It’s just wearing those gowns, those

sequins, more, is more and nothing is

too much in a space like that. It’s a lot

of fun.

AM: When you’re doing the red carpets,

we just came off of Awards Season,

it’s a big run and this year it was

compounded with the LA fires – I can’t

even imagine the navigation around

that. How do you approach that hectic

time of the year?

ZH: Ooo Awards Season! I approach

Awards Season with a lot of intention

and a lot of calm before the storm. I

intentionally carve out a lot of calm

leading up to Awards Season because

I know after the clock hits midnight,

it’s a New Year and we’re hitting the

ground running with the Golden

Globes and it’s not going to stop running

until after the Academy Awards.

That is 3 months of grind for me.

This year as I mentioned, stepping into

this new position – in the main position

for Live from the Red Carpet on

E! and the carpet specials, I took it all

the more seriously! I have always taken

it seriously. It’s really about the holidays

for me being about rest, it’s research,

I’m celebrating Christmas, I’m

celebrating New Years Eve, but I have

a research packet as thick as a Bible

with all of the films, the nominees, the

categories, the storylines we’re following

throughout the season and doing

that research ahead of time allows

me to step into the New Year locked

and loaded - I'm ready. I make time for

meditation and prayer every show day, all

week long, all Awards Season. It’s important

for me to have those moments so that

I can recharge and I can fill my cup because

you give a lot on those show days. You’re

live sometimes 3 hours – 3 and a half

hours straight! It’s non-stop so just taking

care of my mental, spiritual, and physical

health before the in between time is how

I get through a season like that!

AM: Oh wow! Well you always do it so well

as you always look great on the carpet and

the questions and engagement that you

have makes those conversations enjoyable

to watch.

ZH: Thank you – I’m trying!

AM: Going back to Met Gala, I loved your

outfit, Bishme is always taking it to the

next level and what he created for you was

something to see. What was that process

like in terms of getting dressed? Were you

working weeks or months in advance?

ZH: No! You know what was so crazy? He

is so talented that we met probably a couple

of weeks out from Met Gala.

AM: Oh wow!

ZH: Yes for the first time. I’m so busy, he is

so busy, everyone just has so many things

going on. I couldn’t even mentally pivot

to Met Gala until the last thing was done.

If Grammys is coming up, I’m like, don’t

ask me about the Oscars until after I get

through Grammys. Don’t ask me about

Grammys until after I get through Globes.

I literally have to take it a step at a time or

I would go crazy.

AM: Oh yeah!

ZH: So Met Gala, I couldn’t think about

mentally from a fashion perspective until

probably Aprilish because I had to get

through Oscars and I had a few things

going on in the office. So I meet with him

and he shows me these sketches and pulls

out these fabric swatches and I am immediately

blown away. He is crazy talented.

We landed on a sketch that felt right.

For me, I just can’t think about the fashion

statement which I absolutely want

to make, but it also has to be practical

because I’m working. I’m not just going

in hanging around and partying. I have

to stand on a red carpet in a really tight

space for up to 4 hours. For the Met

Gala, I was in that dress and in those

heels standing for the most part for 6

hours. We have to get there so early

before the gridlock so it has to be practical

and it also has to be fashionable

because I love a moment.

It was kind of funny because Bishme,

we had our first fitting a week and a

half out. Then it was probably 2 or 3

days ahead of the Met Gala that we had

a fitting and he literally brought some

fabric and I was like, “ok, let’s see how

this goes.” He made a dress out of thin

air with a piece of fabric – I think it is

called muslin.

ZH: By the end of that 15-20 mins fitting,

I was low key wearing a dress. Him and

my stylist were laughing because he

is used to that Project Runway life. He

was not stressed and we were like, Met

Gala is in 2 days” and he was like, “I got

this. Say less.” We had that final fitting

and he finished the gown within 3 or 4

days. It was a perfect fit. It was better

than anything ever and people loved it.

It was a total hit. He works so well under

pressure. It was a super fast process

and extremely efficient and only

someone as talented as him could pull

something off like that. I was just grateful

to wear his design because he had

great vision.

AM: This year's theme was amazing.

What were 3 looks that you enjoyed

seeing on the carpet?

ZH: The theme was incredible Super

Fine Tailoring Black Style and I loved

that it was a celebration of Black Dandyism

because I am really big on joy

and I think that the Met Gala night re-

ally exemplified that. My 3 favorite looks

– I loved Diana Ross’ (The Wiz, Mahogany,

Lady Sings the Blues) entrance. To

be there watching that happen and for

her making us remember what it is like

to have one of those divas in the best

way possible entrance – it was like yesss

– you are giving the people what they

need right now!

Her look was incredible and I loved her

daughter’s look – Tracee Ellis Ross (Girlfriends,

Black-ish, American Fiction). She

is such a style maven and she gets it

from her momma.

AM: Yup.

ZH: I love that she raids her mom’s closet

and she calls it shopping. Tracee’s

look was fun.

Zendaya (Euphoria, Dune franchise, Challengers)

always gets it right. I loved the

tailored suit and sort of the minimalist

silhouette with that beautiful gorgeous

fedora – that hat that she wore.

The fellas brought it too – A$AP Rocky

as a Co-Chair was incredible and he has

always had such awesome style and of

course with Rihanna to pull up and with

the baby bump as the final arrival on

the Met Gala Red Carpet! She said that

A$AP brought the umbrellas and she

brought the +1 – the baby to the party.

She looked great!

I loved Ciara, her in LaQuan Smith looked

gorgeous. Her and Russell Wilson being

able to walk this Red Carpet for the first

time ever because he’s usually occupied

at that time. So to see them walk that

for the first time together was special

especially since he is playing for the Giants

now. There were so many really fun

looks that was enjoyable to see.

AM: With all the worlds that you’re involved

in – how do you make sure that

you don’t have burnout? We love what

we do, we’re immersed in what we do,

but I mean – you need a breath. How do

you get that balance?

ZH: For me, it’s something that we have

heard before, but I have only recently

appreciated it in the last few years in

what it means and taking it to heart. My

no’s are just as important if not more important

than my yeses. I used to say yes

to everything. You kind of have to have

that chapter of grinding it out and saying

yes to everything as you never know

what opportunity is going to open that

next door. But then you get to a point

in your life hopefully where you look up

and say, there is a lot going on and I need

to get more intentional with my yeses. If

I can’t show up with a full cup at max capacity

for the things that I have said yes

to, do I want to show up? I want to show

up fully and I deserve to experience this

thing fully and also the people who have

asked me to be part of it, they deserve

the best of me if I say yes. So it is less

yeses but they are hell yeses! So, the

ones I am really excited about that I can

show up for fully means that there were

no’s that had to be said. I have to be ok

with potentially disappointing some one

who would have hoped that I could do a

thing. But I can say next time – it’s not

no forever it’s just I can’t right now and

I am honoring where I am at my max capacity

bucket.

I think carving out slow moments is really

important on the day-to-day. I like

counting down to a vacation. I have

been counting down by the way to a non

existent vacation in my head since Jan

1st! There is no trip booked, no flights,

but I’m like, “I can’t wait to get to that

beach,” and my dog is looking at me like

what beach?

AM: You mean beach at home haha!

ZH: Haha – the living room, basement –

what are we talking about?

But, having those slow moments to look

forward to on any even given day – even

if I have a 20mins coffee break that I

carved out for myself with my favorite

Lavender Latte at 3 o’clock. That is a slow

moment. It’s a gift to myself. A massage

that I booked for myself after a long day.

That’s a moment and that’s a gift to myself.

I think it is important to give ourselves

small little gifts so that we have

earned small wins. It doesn’t have to be a

big thing or a long weekend away. It can

be 10mins to yourself with the lights off

and if you have kids, your spouse is like –

I got them. I will take them upstairs and

lock them away for 15mins. You just sit in

the dark if that is what you need.

AM: What do you want your legacy to be?

You have done so much and such a beacon

for people. I think about when I was growing

up, I didn’t have a lot of people I could

think of except for Oprah – there weren’t

other people like that out there. But we live

in a time where those coming up have Zuri’s

and others that they can look towards.

ZH: Wow, oh man. Well first of all, thank

you for saying that. To hear, we have the

Zuri’s is kind of a moment. I haven’t been

able to wrap my mind around fully – you

kind of left me speechless with that one.

That means a lot just because, what do I

want my legacy to be? I want for people to

feel good and I want people to be unapologetic

about prioritizing feeling good. I

want people to feel good at work, I want

people to feel good in their home and personal

lives. I think why I bring that into the

legacy conversation is because I work really

hard and for a long time, all I did was

work. My career was everything and to be

quite frank, that wasn’t healthy. I realized

I needed to build up the other pillars of

my life because if 1 pillar shook and it was

the career and that’s the only pillar – my

world was shaking, my home was shaking

– there was no foundation. A part of

my legacy is that I want other people to

say when I watched her I felt inspired and

I felt entertained. I also felt that I was given

permission or really encouragement

to feel good in my life to take time and to

prioritize myself. Even if it is just because

they see me having the career that I have

and then seeing me have the kinds of

conversations that I have around mental

health and spiritual wellness and how important

it is to make rest, to avoid burnout

it’s important. Seeing me crush it in

my career maybe that is what someone

came to see, but then realizing how I am

doing it – I very much so want to make

sure that that is part of my legacy.

If I can inspire even one little girl, little boy

or one kid – who looks at me and sees a

trajectory that they would like to follow,

that is really special. I have a mom who

DM’d me a couple of months ago and I

have had moms reach out to me in the

last few years. She let me know that she

named her daughter after me. I thought

it was incredible and it was so nice to

hear. But then I was like, “how old is your

daughter?” She’s like 6 and I’m like, “dang,

I haven’t been around that long!” I’m old

now! How do I have a 6 year old Zuri running

around? It’s special and at the end

of the day, I hope that my legacy and the

biggest part of it is that people can look

and see that I really enjoyed this life that I

lived and that I rode it until the wheels fell

off. She wasn’t just having a career that

was incredible, but I get the sneaking suspicion

that she really enjoyed it fully!

@zurihall

PHOTOS COURTESY | PG 76 - 79 Matt

Sayles | PG 80 IG/Zuri Hall |

THE ART OF

THE SNACK:

A.KITCHEN +

BAR DC

We're always looking for great places to

grab a bite. When we find places that allow

us to pop in for Breakfast, Lunch, and

Dinner, we know this is one that will be

top of mind as we navigate our day. In this

month's The Art of the Snack, we head to

DC and talk with the team of a.kitchen+bar

DC to find out more about what we should

enjoy when we're in the neighborhood. We

talk with the Founder/Co-Owner of High

Street Hospitality Group - Ellen Yin, Chef

Eli Collins, and Bar Director Harry Jamison.

ATHLEISURE MAG: Before we talk about

A.Kitchen and Bar DC, tell us about High

Street Hospitality Group.

ELLEN YIN: High Street Hospitality Group

is a celebrated Philadelphia-based restaurant

group founded by James Beard

Award winner Ellen Yin. The group includes

acclaimed restaurants like Fork,

High Street, High Street Bakery, a.kitchen+bar,

and a.kitchen+bar D.C. — all

known for seasonal, locally sourced cuisine.

Ellen has been recognized nationally

for her contributions to the culinary world,

including receiving the 2023 James Beard

"Outstanding Restaurateur" award. The

group emphasizes sustainability, inclusivity,

and regional ingredients while actively

supporting local farmers and community

initiatives.

AM: Can you tell me more about yourself

as well as your culinary journey in terms of

where you trained, kitchens you worked in

etc.

CHEF ELI COLLINS: I've been part of the

High Street Hospitality Group since 2017.

After studying art abroad, I spent time

traveling and working up and down the

East Coast, eventually landing in New York

City. There, I had the incredible opportunity

to work for Chef Daniel Boulud at his

Michelin-starred restaurant, Daniel, and

later served as Executive Chef at DBGB

Kitchen, his more casual brasserie.

At a.kitchen, I’ve focused on crafting a

menu driven by seasonality and a deep

love for prime ingredients - something

that earned us Three Bells from Phiadelphia

Inquirer critic Craig LaBan, who

highlighted our “compelling French

flair.” a.kitchen Philadelphia has been

honored as one of Wine Enthusiast’s

Top 100 Wine Restaurants in America,

received Wine Spectator’s Award of

Excellence in 2020 and 2022, and was

named a James Beard Foundation semifinalist

for Outstanding Wine Program in

2022. I was also humbled to be named

Philadelphia Magazine’s Best of Philly

2022 Chef.

AM: As you are based in Philadelphia,

why did you want to open this restaurant

in DC?

EY: For the past 10 years one of our

most proud restaurants is a.kitchen +

bar which has been recognized for its

amazing wine and beverage programs

as well as seasonal cooking by Chef Eli

Collins. A.kitchen + bar is a neighborhood

restaurant that happens to be in

AKA Rittenhouse Square, a luxury hotel

property by AKA Hotels, our hotel

partner. When they mentioned their expansion

to a new property in Washington

DC and we had the opportunity to

spend time in the West End, we fell in

love with the property that has a storied

past. Part of what attracted us was the

conversion of a gorgeous terrace that

would add beautiful light to the space;

but the major reason was because the

hospitality community in DC is so cohesive,

collaborative and is quickly establishing

itself as one of the most exciting

dining destinations in the country.

AM: You have been open since last Fall.

What can guests expect in terms of the

ambiance of this restaurant?

EY: The restaurant which was designed

by Gensler’s DC office right on K Street,

is full of natural light from New Hampshire

Street, and from the bar area, a

view of our gorgeous terrace. A modern

sophisticated, but casual atmosphere

allows for diners to feel comfortable

whether they are grabbing a quick bite

or having a more luxurious meal. Modern

art adorns the walls and plants are present

giving the space a natural feel.

The ambiance at a.kitchen+bar D.C. blends

urban sophistication with understated

warmth. It takes inspiration from its Philadelphia

counterpart, the space welcomes

guests with sunlit interiors and a thoughtfully

layered aesthetic. Light ash banquettes

and polished concrete floors lend

a sense of modern calm, while blackened

wood furnishings, dark marble counters,

and bronze metal accents add depth and

contrast. Abstract photographic prints

punctuate the walls, adding an artistic

edge to the 60-seat dining room and adjacent

40-seat bar and lounge.

AM: What kind of cuisine is offered here?

EY: We offer American small plates—

Breakfast, Lunch and Dinner!

AM: For those coming in for Breakfast,

what are 3 dishes you suggest that we

should have in mind?

CHEF EC: Cornmeal Pancakes, French Omelet,

and Steelhead Trout Lox.

AM: For Lunch, what are 3 dishes that we

should enjoy when coming in with friends

and family?

CHEF EC: Chickpea Panisse, Bluefin Tuna,

and Potato Gnocchi.

AM: Of course for Dinner, are there items

that we should have in mind that we can

enjoy?

CHEF EC: Crispy Oyster Mushrooms, Rockfish

+ Clams, and Roasted Cauliflower.

AM: Brunch is our favorite meal of the

week. What are 3 dishes that we should

think about for this portion of the menu?

CHEF EC: Badger Flame Beets, Biscuits +

Gravy, and Croque Monsieur.

AM: We love Golden Hour - what are 3 bites

that we should order and what would

the wine/cocktail pairing be for this?

CHEF EC: Deviled Eggs — MELON DE

BOURGOGNE, LA BREGEONNETTE, MUS-

CADET SEVRE-ET-MAINE, LOIRE VALLEY

2022; Smoked Chicken Wings — Naked

& Notorious; and Cheeseburger — CAB-

ERNET FRANC, CHAT. DU HUREAU, SAU-

MUR-CHAMPIGNY, LOIRE VALLEY 2022.

AM: In terms of cocktails in general, what

are 3 for the Summer that we should

have in mind?

HARRY JAMISON: A spritz of any kind

(Aperol + Hugo come to mind), Tiki

drinks (Junglebird or Mai Tai!), and Margaritas

on the rocks.

AM: The Summer is about celebrating,

whether they are large holidays or those

that are personal to us. Are there any

events taking place that we should know

about to put on our calendar?

EY: This summer, we're hosting our

a.BBQ series, where we're partnering

with well-loved chefs around the city

for a night of grilling on our terrace to

benefit Southern Smoke Foundation, a

non-profit that supports F&B workers

in crisis by providing emergency relief

funding and access to mental health

services. Save the date for our first one,

June 26 with Chef Chris Morgan from

Joon!

@a.kitchenandbardc

PHOTO CREDITS | A.Kitchen and Bar DC

ATHLEISURE LIST: Copenhagen, Summer '25 Sag Harbor, NY

NORDIC STRONG

We're always looking for our next studio

fitness to try out. Nordic Strong

started in Copenhagan and this Summer

will have a pop up in Sag Harbor

from Memorial Day - Labor Day before

opening a new location in the Flatiron

District of NYC this Fall! Nicoline Roth

is the Founder/CEO of this studio. She

was born and raised in Copenhagen

where she enjoyed hiking in the mountains

in the Summer and cross-country

skiing in the winter. Her workouts

were rooted in nature, connection,

and simplicity.

Nordic Strong's flagship studio opened

in Copenhagen in November 2022. Every

part of the brand - from the design

to the name - reflects a deep connection

to the Nordic “way of life.” Nordic

speaks to the founder's roots in na-

ture, movement, and a culture that

prioritizes wellness, simplicity, and

balance. It's about a mindset as opposed

to a geographical reference.

Strong refers to both the physical and

mental elements. In addition to building

physical strength in these classes,

it's important to have inner strength,

presence, confidence, and community

that their training style and physical

space help to cultivate.

There are 3 class formats which are

different in style and intensity, but are

centered around their patented fitness

machine inspired by cross-country

skiing.

Nordic Strong is their signature class

that fuses strength with high energy,

offering a full-body workout that com-


bines intervals on the machine with

floor-based work using dumbbells.

Nordic Cardio turns up the pace and

is rooted in endurance-style training

and focuses on getting your heart rate

up through fast-paced intervals. You

move between the machine and dynamic

bodyweight exercises, and it’s

all about boosting cardiovascular fitness

and stamina.

Nordic Sculpt shifts into a slower, more

controlled gear. It focuses on precision,

balance, and deep muscle activation.

The movements are inspired by

Pilates and are designed to strengthen

the muscles you don’t always target

in high-intensity workouts. Every

session ends with breathwork to help

reset and ground you before heading

back into your day.

The studio is intentional by design. The

lounge and reception area are light,

calm, and welcoming, furnished with

Scandanavian design pieces that make

Issue #113 | May 2025

it feel elevated but still cozy. Once you

step into the training room, it’s darker,

more focused, and designed to help

you lock into your workout.

The lighting is inspired by the Northern

Lights and changes throughout the

class in intensity and color, emulating

the parallel physical journey throughout

a session.

NORDIC STRONG POP-UP

11 Bridge St

Sag Harbor, NY 11963

nordicstrong.com

@nordicstrong

PHOTO CREDITS | Nordic Strong


ATHLEISURE LIST: Marrakech


There are all kinds of vacations that

we can take and Park Hyatt Marrakech

in Morocco which is 3 hours outside

from Paris is definitely on our list as it

stis on the Al Maaden Estate. This is

an exotic getaway which is sunny year

around. Coming here means having

serenity and authentic experiences

that are truly immersive.

WIth outdoor swimming pools, a 2,200

m² spa with hammam, sauna and signature

treatments, an 18-hole golf

course by Kyle Phillips, not to mention

a generous and inspired gastronomic

offerings.

Created by Executive Chef Issam Rhachi,

guests can enjoy the Pavillon Terrace

& Pool, an elegant Mediterranean

table with sunny accents, which offers

creative and daring cuisine, with a Nikkei

twist. You can enjoy dishes by the

pergolas, outdoor swimming pools,

with the Atlas Mountains as a backdrop.

On the other hand, TFAYA - Arabesque

Brasserie pays tribute to the richness

of Morocco's culinary heritage. In a

bright and refined décor, each dish celebrates

the treasures of the local terroir

between the intersection of tradition

and modernity.

On Friday and Saturday nights, TFAYA

is known for its Arabesque Evenings

which is a festive and sensory event.

Guests can enjoy a generous Moroccan

buffet, live show cooking and a

live band with Moroccan and Andalusian

influences.

These offerings truly allow for a luxurious

experience everytime you are

enjoying a meal! When you are looking

for activities to partake in, you can

hit the links on the Al Maaden Golf


Course.

When we stay at a resort, the rooms

are always an essential component of

our stay. A numbr of their rooms have

outdoor furnished terraces so you can

take in the amazing views surrounding

this property. It's worth noting

that their Duplex Suite in addition to

having views of the mountains with

a terrace - there is also a private pool

for this unit as well as an en-suite hammam.

Staying in this portion of the

resort is truly a luxurious and serene

experience that you will remember for

a long time.

Atlhough staying in that unit has a

number of spa amenities there, you

can still step into the Le Spa Park Hyatt

Marrakech which is focused on

well-being and rejuvenation. It is designed

with minimalist aesthetics and

embraces Morocco’s rich culture of

Issue #113 | May 2025

hammam rituals, holistic therapies

and legendary hospitality.


Al Maaden

Marrakech, Morocco

400000

hyatt.com

@parkhyatt_marrakech

PHOTO CREDIT | Park Hyatt Marrakech



Stay connected and follow us across our

social channels on @AthleisureMag!

Issue #113 | May 2025


Bingely Books

BARBACOA: THE HEART OF

TEX-MEX BARBECUE

Harvard Common Press

Brandon Hurtado

We're always looking to enjoy full flavored

dishes and in Barbacoa: The Heart

of Tex-Mex Barbecue, we are introduced

to an array of dishes that we will enjoy

placing into our rotation whether we're

eating solo or having friends and family

over. This cookbook is the first one that

focuses on Tex-Mex and Mexican smokecooked

barbecue.

This cookbook by celebrated Tex-Mex

Barbecue practitioner, Brandon

Hurtado of Dallas-area restaurant,

Huratdo Barbecue, has

appeared on Texas Monthly’s

authoritative list of the Top 50

Barbecue Joints in Texas and

in Southern Living Magazine’s

ranking of the 50 Best Barbecue

Restaurants in the Entire US

South.

We're excited to create Pulled

Pork Carnitas, Lobster Tostadas,

and Brisket Birria Tacos. this

Summer as well as year around!

MATRIARCH: A MEMOIR

Random House Large Print

Tina Knowles

In Matriarch: A Memoir by Tina

Knowles, we get the opportunnity

to learn about this Matriarch

who is the mother of Beyoncé.

We learn about how this woman

as a young girl from Galveston,

Texas became a determined

woman who was self-possessed

and self-aware to raise her

daughter to be one of the greatest

artists of all time.

We see who she saw the world

growing up and how important

it was to her to shape it in a way

that she could lift limitations

that were placed on her as well

as realizing the power of dreaming

bigger. This philosophy took

her beyond the shores of Texas

that she grew up in and elevated

her to a place that truly allowed

her to take her power into her

own hands.


The Wager: A Tale of Shipwreck, Mutiny

and Murder is an International #1 Bestseller

by David Grann - author of Killers

of the Flower Moon. He takes us to 1742

to a shipwreck that illustrates the survival,

savagery, and court martial that

reveals a shocking truth! We learn that

the actions that took place on The Wager,

a ship whose captain and crew were

not only on trial - but even the questions

that circled around the idea of an empire.

We learn about the British Empire's involvement,

what took place on the ship

that washed up in Brazil, 30 emaciated

men who had quite an interesting story

to tell, and what valuables the ship

sent to collect via this secret mission in

the midst of all this activity.

As everything is found out what was

once seen as a heroic endeavor, becomes

one that is calculated and greed

in the worst human behavior when we

are left in extreme situations.

She shares her journey that includes

grief, tragedy, creativity, turmoil, and

being someone who shaped a superstar

while also making sure she never lost

sight of her own gifts and ambitions!

THE WAGER: A TALE OF SHIP-

WRECK, MUTINY AND MURDER

Sourcebooks Landmark

Anne-Sophie Jouhanneau

Issue #113 | May 2025


Bingely TV Streaming

THE FOUR SEASONS

Netflix Original

Netflix

Over the past few months, there have

been Netflix series that have not only been

craveably binge worthy, but your fingers

are crossed that there will be an additional

season as you were so gripped by the characters

and the storytelling. In The Four Sea-

sons, we are introduced to a

friend group that has maintained

their connectivity across decades

and the natural changes that take

place in their lives. Throughout

the episodes we catch them at

various points of vacations that

happen throughout the 4 seasons!

With an incredible cast that

includes Steve Carell (The Office,

The Patient, Mountainhead) , Tina

Fey (30 Rock, Only Murders in the

Building, SNL), and Colman Domingo

(Euphoria, Fear the Walking

Dead, Rustin) - to name a few.

After watching this season, you

realize that friendship is a choice

and one that's about challenging,

accepting, and continuing to

evolve as situations continue to

take place. You'll be pleased to

know that the cliffhanger we ended

on will continue into S2!

NINE PERFECT

STRANGERS

Hulu Originals

Hulu

Nine Perfect Strangers is back

with S2 and the wait was worth

it without a doubt! We find ourselves

back with the complicated,

dedicated and extremely controversial

wellness founder Masha

Masha Dmitrichenko (Nicole Kidman)

who continues to push the

envelope of getting people well

with her program that pushes her

clients to their liimt - but at what

cost.

We pick up from S1 with her exodus

as she is on the run in terms

of practicing in her own facility


and she has taken her show on the

road to another place outside of the

US to continue her work. We are introduced

to new people eager to

work with her and as was the case

from the previous season, seeing

the common connections that exist

within a group of people who appear

to be very disconnected from one

another.

DEATH COUNTY PA

Wondery

Spotify

Over the past few weeks, we have

been gripped by Death County, PA -

Wondery's true crime podcast that

introduces us to Lamont Jones who

finally leaves the Dauphin County

Prison for the last time as a free man

who is willing to live his life. While

he is looking ahead to his future, he

finds out that his nephew who is also

serving time, dies in the same jail and

that the circumstances of his death is

not only a mystery, but one that has

happened before in the same sys-

Issue #113 | May 2025

tem. Lamont's need to find out what happened

connects him with a TV show coroner

who claims that he does his work as a

means to speak for the dead and to hold

those in power accountable.


Issue #113 | May 2025


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