AM APR ISSUE #124

ISSUE #124

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PUBLISHER

Paul Farkas

EDITORIAL

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Co-Founder, Creative + Style Director

Paul Farkas

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table of contents

issue #124

apr 2026

254

STYLE FEATURES

HOW TO DRESS

280

262

IN OUR BAG

287 ROCK THIS WHEN

ATTENDING GALAS,

LAUNCHES + GALLERIES

BEAUTY FEATURES

CHOCOLATE BEAUTY

Rip and Dip Queen

Chef Ayesha Nurdjaja

This month’s Cover Story is with Chef/Partner of Shuka and Shukette, James Beard

Award Finalist Best Chef NY State and S4/S5 Titan of Bobby’s Triple Threat, Chef

Ayesha Nurdjaja. We talk about her love for food, her restaurants, and more,

16

291

ATHLEISURE BEAUTY

YAGP Gala 2026

Post Coverage

We attended this year’s 2026 Stars of Today Meets the Stars of Tomorrow Gala which

was hosted by Misty Copeland along with upcoming and noted ballet stars, and

dinner.

46

276

LIFESTYLE FEATURES

ATHLEISURE LIST

1898 THE POST +

PORTER’S HOUSE

June Ambrose 60

Creative Director and Costume Designer,

June Ambrose chats about styling, projects,

and her line with Naturalize.

JuJu Smith-Schuster

80

Kansas Chiefs Wide Receive, JuJu Smith

Schuster talks about the upcoming season,

nuptials, and grooming.

278

ATHLEISURE LIST

F1 ARCADE

The Red Rocker

Sammy Hagar

We caught up with Rock and Roll Hall of Famer, singer/songwriter, producer, and

vocalist, Sammy Hagar. We talk about his passion for music, how he got into the

industry, his entrepreneurial projects, and his newest venture with Wayne Gorsek,

Founder of Nature Labs - Red Rock Essentials.

®

90 9PLAYLIST

Artemis II

108

Artemis II’s crew shared songs that

they listened to for this month’s

9PLAYLIST in their Moon and Wake Up

Playlist.

NRTHRN Strong

Nicoline Roth

124

We sat down with NRTHN Strong

Founder, Nicoline Roth to talk about her

Copenhagen and Flatiron studios with a

low impact cross country skiing method.

Knowing More

142

Nicka Sewell-Smith

We sat down with Sr Storyteller, Nicka

Sewell-Smith of Ancestry.com to find out

how we can be our family historian for

our trees.

Prince Street Pizza

Brooklyn Launch

180

A time was had in Brooklyn as we rang

in Prince Street Pizza’s newest location!

It was about slices, vibes, and performances

by Gashi!

This month’s APR ISSUE #124 cover is with

the Rip and Dip Queen herself, Chef Ayesha

Nurdjaja, who is the Chef/Partner of Shuka

and Shukette! She’s known for her bold

Mediterranean flavors and has showcased

her passion for cooking on a number of

shows including joining S4 of Bobby’s Triple

Threat on Food Network! We had the

pleasure of seeing her at last year’s NYC

Wine Food Festival and her love for what

she does is evident when meeting her!

We sat down with her to find out how she

got into culinary, her restaurants, looking

ahead to S5 of Bobby’s Triple Threat,

which will be back in September, her first

cookbook which drops this Fall and more!

ATHLEISURE MAG: What was the first

dish that you ate that made you fall in love

with food?

CHEF AYESHA NURDJAJA: My father was a

chef, and my mother is an instinctive cook

with a talent for making everything absolutely

delicious. I always felt like I grew up

on the original set of Chopped, getting to

eat the best food from two people trying

to outdo each other.

If I had to pick just one dish it would be

the one that inspired me to cook, Lidia

Bastianich’s risotto-stuffed tomatoes.

Thanks to my parents, I had always been

a great eater, but it wasn’t until then that

I realized that I loved to cook.

I watched her on TV and taped the episode.

Making this dish gave me a whole

new connection with food. It awakened

my soul because I made it with my own

hands.

AM: When did you realize that you wanted

to be a chef?

CHEF AN: I remember when I staged at

Felidia. I was stuck between the dish pit

and the pastry station, watching this unspoken

symphony of cooks, chefs and

dishwashers working to put out this gorgeous

food. It was like watching ballet.

There was this choreography that everyone

executed seamlessly, responding

to cues that I didn’t understand yet.

It was so beautiful. I soaked it all in

the way people do when they go to

the opera. It really was an emotional

experience for me. And that was the

moment that I knew I wanted to be a

chef.

AM: Tell us about your culinary background,

where you went to school

and kitchens you trained in.

CHEF AN: I trained at ICE and got my

degree, but it wasn’t until I started

my first job at Felidia that my real education

began. Felidia was my dream

restaurant. I finessed my way into a

position there and started out sweeping

the floors and washing dishes. I

steadily worked my way through every

job in the kitchen, eventually ending

as a sous chef. I learned about real

restaurant life, and boy, was it a crash

course. Long days filled with learning,

failures, and celebrations of growth.

There were cuts, burns, tears of happiness,

and many times I thought to

myself “what am I doing here?”

I went on to work in some of the

best restaurants in New York, including

Picholine with Terrance Brennan

and Missy Robbins’ A Voce. These

were my “Yes, chef!” years, where

the hours were long and the environments

competitive. You had to prove

yourself every day. I learned how to

butcher, how to make pasta, how to

run every station with efficiency and

purpose, how to create new dishes

and how a restaurant is run. I saw

great leadership and where I wanted

to do things differently. I took in

everything, and the experience prepared

me to be the chef I am today.

AM: How would you define your style

of cooking?

CHEF AN: My cooking is rooted in

Middle Eastern and Mediterranean

cuisine, featuring bold, bright flavors

built on solid technique, using seasonality

as my North Star. The dishes look effortless,

but behind them is the precision

and discipline. I developed working in fine

dining kitchens, and they are full of craveable

soul.

My cooking is about the table. I believe

food is meant to be shared, torn, scooped,

passed around, and celebrated together.

That philosophy shapes how I cook and

how I design menus, which developed

into my “Rip and Dip” mantra.

AM: You have received a number of accolades

including James Beard Award Semifinalist

in 2022 and 2023 and for 2026, you

are a Finalist for Best Chef NY State. What

has this meant to you and how excited are

you for this distinction?

CHEF AN: I am so humbled. I grew up

thinking I would be a lawyer, because

that’s what my parents wanted for me,

then threw away conventions to follow

my heart. Getting these accolades from

my peers is the greatest recognition possible.

The years of hard work, dedication

and sacrifice were about learning, honing

my craft and my constant desire to be the

best that I could be.

The Best Chef: New York State category is

so special. The New York City restaurant

scene is so competitive - I mean there’s

an average of three or so restaurants on

every block. So to think that the James

Beard Foundation recognizes my restaurant

as one of the best, not just in the city,

but in the entire state, makes me speechless

(which is no small thing for me!). It is

such a great honor, and I hope it will be an

inspiration for others that when you put

your all into something, even your biggest

dreams are within reach.

AM: You have been a chef at a number of

restaurants. What has it meant to you that

for the past decade or so, you have been

the Executive Chef and partner of Shuka

and Shukette at The Bowery Group. What

has that meant to you to be there for a significant

period of time and to grow your

concepts?

CHEF AN: Discovering your own cooking

style is a key milestone for any

chef. I joined the Bowery Group as

the chef at Hundred Acres, an American

farm-to-table bistro. But the food

that inspired me was Middle Eastern/

Mediterranean. Then, I inherited the

Shuka, and it’s the restaurant where

I really got the opportunity to create

my signature culinary style. I started

to sneak in spices like turmeric and

would layer in other middle eastern

flavors. Once given the chance to

start from scratch and open Shukette,

I wanted to create a restaurant that

I would personally be a regular in. It

was kind of like wearing a dress without

spanx – I was still cooking, but

felt free with two feet on the ground.

AM: Tell us about Shuka as you created

this restaurant. Why did you want

to open it, what is the cuisine served

here, and what is the ambiance like?

CHEF AN: My Italian grandmother was

an adventurous woman for her time.

She migrated here from Italy and lived

in Cobble Hill. For her, cooking was a

part of her role as the family matriarch.

She would shop for ingredients

and take me along. We shopped on

Atlantic Avenue, and it was like getting

our passport stamped. We would

try shawarma, medjoul date cookies,

za’atar flatbreads, hummus, and

more. She ignited this curiosity within

me about all the different kinds of flavors

out there.

Even though I was obsessed with Italian

cuisine and the power of “flour

+ water = pasta,” on my days off, I

would still find myself at Mediterranean

and Middle Eastern restaurants

to get my rip and dip fix.

The generosity of spirit that is inherent

in the cuisine was deeply resonant

with me, and eventually, I convinced

my partners to let me throw

a Middle Eastern feast for New Year’s Eve.

It was a hit, and Shuka was born.

I love a party so the vibe of my restaurants

are always high energy. And you can’t

have a party without great music, so there

is always a fun playlist. The food comes

fast and it’s a little loud. You move a little

closer to talk. You share what you’re eating.

It feels like you walked into a surprise

party with your favorite people and you

never want to leave.

AM: What are 3 main dishes that are a

must-try when we come in for our next

meal there?

CHEF AN: I love working with peak-season

produce, so the menus at both restaurants

are always changing. But there are

certain things that would make our guests

riot if we ever take them off the menu. It’s

impossible to pick just three. When you

come to Shuka, you have to start with

the Labne which we make every day. It’s

thick and creamy (not your typical labne),

and is always adorned with seasonal toppings.

One of my favorites is strawberries

with harissa, lime and basil.

You also have to have the Whipped Feta +

Pistachio Dip. It’s the first dish I ever created

for the Shuka menu, and is studded

with pistachios, herbs and garlic.

Lastly, the Fried Halloumi. It’s like meteorite

craters of crispy fried halloumi drizzled

in our spiced yogurt sauce and showered

with tons of za’atar. Are you sure you only

want me to pick three?!

AM: What are 3 cocktails that we should

enjoy at Shuka?

CHEF AN: I’m a sucker for a frozen drink

- a good one that is not overly sweet and

where you can taste the alcohol. For me,

that’s the Limonana, made with fresh

squeezed lemon juice and vodka. Regardless

of the weather outside, the limonana

always puts a smile on my face.

The Ankara is a little exotic. It is a bourbon-based

cocktail that is finished

with a lemon-turmeric cordial and

ginger juice. I love the flavor combinations.

It is savory and perfectly balanced

between warm and spicy – just

like me!

I don’t drink tequila often, but if I’m

in the mood for it, the Tangier hits

the spot. It’s made with spicy tequila,

pineapple juice and lime and kissed

with a little sesame oil.

AM: 4 years later, you launched

Shukette! Tell us why you launched

this sister location, the cuisine that is

available here, and the ambiance?

CHEF AN: I had more to say. One

restaurant could not possibly contain

all my creativity. With Shukette, I was

able to design from scratch, so it really

has my personality. After working

in basements for most of my career,

I knew I wanted an open kitchen that

lets me be a part of the action in the

dining room. I love interacting with

guests and being on the line with

my crew. I wanted to blur the lines

between the front and the back of

house. I finally got to see the positive

reactions to my food - eyes rolling in

the back of their head, insisting that

everyone else at the table taste what

they just did right now. The playlist is

fire, because for me the music is just

as important as the food. It creates

the vibe that I crave - curated chaos,

flames in the background, warm and

attentive service, and a rip and dip

conga line of dishes coming to your

table.

AM: What are the similarities/differences

of these 2 restaurants?

CHEF AN: Shuka is like my firstborn,

the one who follows curfew and plays

by the rules, while Shukette is her wild

little sister. She turns up the music a

few notches. There’s more theatrics,

almost an element of entertainment.

AM: What are 3 dishes that we should order

when we come to Shukette?

CHEF AN: We make four breads to order

at Shukette; something that I was unable

to do at Shuka. Our Frena is the queen, but

the other three are neck-and-neck. The

Frena is made to order in a cast iron pan,

which creates a crispy bottom and pillowy

top pocked with dimples that perfectly

house large pieces of confit garlic. This

bread is meant to be ripped and dipped

into any of our dips, but it also stands on

its own. A pro move is to order one for

each person and share the other breads.

Our Joojeh Chicken is cooked entirely on

the grill, creating a nice crispy skin packed

with delicious flavors of saffron, dill and

yogurt - it is possibly one of the juiciest

birds out there.

And our Fish in a Cage represents the

cuisine so well. I wanted to choose a local

fish, so porgy it is! The whole fish is

glossed with a harissa-tomato glaze, and

served with grilled vegetables, charred

lemon and zhoug. It is light but packed

in flavor, and served in the cage that it is

grilled in.

As a bonus, if you come in the Summer,

don’t miss anything with tomatoes or our

crispy fairy tale eggplant!

AM: What are 3 cocktails that you suggest

that we should try there?

CHEF AN: We’re known for our Gazoz, a

spritz-style cocktail made with natural infusions

of fresh herbs, fruits and vegetables

that celebrate the season and topped

off with my favorite wine, champagne!

AM: After cooking for over 20 years, where

do you continue to look for inspiration?

CHEF AN: Inspiration is everywhere. In my

heart, I’m still a cook. I love working with

ingredients and coming up with new dishes

with my team. I have been working in

the kitchen for over twenty springtimes,

and I’m still a little giddy when the first

peas hit the market.

Travel is the other thing that always

inspires me. I love to discover new

places and seeing how they treat familiar

ingredients, or use things that

are new to me. I still feel like there is

so much to learn.

AM: How do you balance your time

between these 2 restaurants?

CHEF AN: Balance is a difficult concept.

Everyone talks about it but

does anyone really ever achieve it?

For me, the most important thing I

do is encourage my staff to take ownership

of the restaurant so that when

I am “balancing” my time between

both (and all my other projects) I can

count on having people that are really

invested and believe in upholding

my vision.

AM: You have been competing on TV

for Food Network since 2009! We actually

met you briefly at last year’s

NYCWFF as you were at Chef Jean

Georges’ (another recent fabulous

cover story with Chef Gregory Gourdet)

with previous cover, Chef Esther

Choi, and you landed on Food Network’s

2025 Hot List. How important

has it been to you to add TV personality

and culinary competitor to your

portfolio in addition to being an Executive

Chef?

CHEF AN: NYCWFF is always a great

time. Being on TV has opened so many

doors for me. I love being recognized

by the fans. They want to take pictures

and they root for me regardless

of how the judging goes. It has been

an amazing experience.

AM: You joined S4 of Bobby’s Triple

Threat, how did you get attached to

this show and what was it like competing

on this show?

CHEF AN: Bobby Flay called and asked

me to come on the show. I was thinking,

he has to be joking. I never want-

ing, he has to be joking. I never wanted to

cook competitively, so I immediately said,

“no”. Then he said, “yes” and it went on

that way for a while. I couldn’t refuse him,

so eventually I agreed on the condition

that he train me. He got in the kitchen

with me and showed me the ropes and

now I’m a Titan.

AM: Will you come back for S5? What are

you looking forward to for next season?

CHEF AN: Yes, I am back for Season 5, and

can’t wait! Spoiler alert – we have 12 episodes

this time, rather than 10!

AM: We also saw that you were part of this

year’s Puerto Rico Food and Wine Festival!

Why did you want to participate, what did

you make, and what did you enjoy about

being part of it?

CHEF AN: I love Puerto Rico, so it’s a

no-brainer for me. I love being down

there. The weather is perfect, the food is

always great and the people are incredibly

warm and welcoming. I went down to

the festival last year, so when they asked

me back, I jumped at the chance. Plus,

coming from New York, why would I say

no to the beach in April?

You know that I am the dip queen, so I

brought my Carrot Hummus with garlic

yogurt, sesame, harissa, chives and za’atar

pita chips. It was a hit!

AM: You have a cookbook coming out! Tell

us about Mediterranean All the Way! Why

did you want to launch the cookbook and

what has the process been like for you?

CHEF AN: Yeah, I’ve got a cookbook coming

out – finally! It’s called Mediterranean

All the Way, and it’s how I actually cook,

not how people think chefs cook. I didn’t

want to make one of those books that

looks pretty, but makes your head spin

halfway through a recipe. You’re cooking,

not performing surgery, you know? I just

want to give people that feeling like, oh,

I can actually do this. The book’s out October

20 and I can’t wait. There are over

120 recipes, and none of them are pretentious.

Big herbs, bold spices, food

you actually want to eat and share. If

it feels like I’m standing next to you in

the kitchen telling you to stop overthinking

it and just rip the herbs and

get on with it, then I did my job.

AM: What do you want people to walk

away with when purchasing the book

and making recipes from it?

CHEF AN: Confidence. I want people

to stop treating cooking like a test

they’re going to fail. The recipes are

built for real life – you can mess with

them, swap things, push them a little.

That’s the point. There’s a music

theme in the book too, because

that’s my other obsession. Cooking is

the same idea. You’re layering flavors

the way you layer sound. You need a

bassline, you need something sharp,

something bright. Once you get that,

you can do whatever you want. So

find your groove, trust your taste,

and start having fun with it.

AM: Will you do any events around

the launch of this book?

CHEF AN: Have you met me? I’m not

just going to drop a book and call it a

day. There’s a full tour coming, plus

some other fun events to celebrate.

The book is available for pre-sale now,

and be sure to keep your eyes glued

to @ayesha_rare on Instagram for all

the juicy details - you won’t want to

miss it.

AM: Are there any other projects that

you want to share that we should

keep our eye out for?

CHEF AN: Season 5 of Triple Threat

premiers in September. For all the

fans, just wait, this season is the best

yet. And if you haven’t watched, now

is the perfect time to catch up on

previous seasons so you’re ready for

what’s coming next.

AM: When you’re not working in your

restaurants, doing culinary competitions

etc. how do you take time for

yourself?

CHEF AN: This will sound crazy, but I

cook. Just not in a restaurant. I have

people over, we eat, we hang out, it

turns into a whole thing. I don’t know

how to cook small - never learned,

and not interested - so everyone

leaves with containers. That’s just

how it goes at my house. I’ve had

the same group of girlfriends since I

was a kid, so there’s no performance

there. It’s easy. That’s my reset, just

being around my people. And I love

to go out to eat. It’s nice to be on the

other side of the dining room once

in a while. A good steakhouse, a cold

martini, maybe a cigar, that’s a perfect

night.

AM: With over 20 years of experience

under your belt, what do you want

your legacy to be seen as when people

think about you, your passion for

food, and more?

CHEF AN: More than anything, I hope

to be an inspiration to the people

I work with. Not just better cooks,

but better positioned, more confident,

actually moving forward in

their careers. This industry gave me

everything, so I take it seriously. You

build good kitchens, you mentor people,

you open doors where you can.

That’s the work. If that’s what people

remember, I’m good.

@ayesha_rare

PHOTOGRAPHY COURTESY | Front

Cover Clay Williams | PG 16, 19 - 21, 24

- 27 Jen Davidson | PG 38 Paul Farkas

| PG 40 - 43 Food Network | PG 29 - 37

Shukette | Back Cover Alexa Bennett

|

This month, we attended the Youth America

Grand Prix which has its World’s Largest

Ballet Scholarship Competition for their

2026 Stars of Today Meet the Stars of Tomorrow

Gala at David H. Koch Theater in

NYC. This event began with a VIP Cocktail

hour during Golden Hour as we waited for

the performances.

After cocktail hour, we made our way into

the theater and for nearly 2 hours, we

were able to enjoy young talent, up and

coming stars, as well as noted ballerinas!

The evening was hosted by Misty Copeland

who was joined on stage by Tamar

Greene, who is currently the longest running

George Washington in Hamilton!

After their remarks, we were treated to a

number of performances with our favorite

being Rainbow which was choreographed

by Melanie Hamrick and was set to Like A

Rainbow by The Rolling Stones with a special

arrangement for this performance by

Melanie’s partner, Mick Jagger! The performance

was done by Christine Shevchenko

and Calvin Royal III of the American Ballet

Theatre. Their outfits were created by Rebecca

Hessel Cohen, Founder and Creative

Director of LoveShackFancy and was such

a moment. There was also a phenomenal

performance of Carmen with 3 male ballet

dancers, which was a great performance.

At the conclusion of this portion of the

night, we made our way back to the cocktail

party area for the start of the dinner

portion of the gala. We enjoyed sitting

next to one of the choreographers from

the night and it was interesting to hear

how she created it.

We also watched both Melanie and Rebecca

get honored and to hear from them

about the passion for ballet! Guests also

had the opportunity to participate in The

Pointe Project where shoes were available

for auction.

@yagp

PHOTOGRAPHY CREDITS | PG 46 - 53 LK

Studio | PG 54 - 57 BFA |

We have been a long time fan of June

Ambrose who has been in the industry

not only for decades, but if you grew up

watching music videos done by Hype Williams,

saw epic style statements by Busta

Rhymes and Missy Elliott - you were enjoying

a living masterclass by June Ambrose.

You were seeing her work. The clothing,

the hues, the storytelling that was done

that was bordered by the videos, lyrics,

dancing, and more. She set the tone and

continues to do so in her projects.

This stylist, Costume Designer, and Creative

Director continues to push the envelope.

She recently launched another capsule

collection for Naturalizer X June Ambrose.

We talk with her about the shoes, her approach

to her work, and what we can keep

an eye out for!

ATHLEISURE MAG: When did you first fall

in love with fashion?

JUNE AMBROSE: I fell in love with fashion

before I even had the language for it.

Growing up in the Bronx, style was survival

- it was expression, armor, aspiration.

MTV just amplified what I already felt in

my bones. I realized early that clothing

could shift energy in a room. That was my

first understanding of power.

AM: When did you realize this could be

your career?

JA: The moment I saw that my point of

view could move culture - not just dress

it. When artists trusted me to translate

their sound into a visual language, I understood

this wasn’t just styling and costume

design… it was authorship. That’s

when it became a calling.

AM: How would you define your personal

style and 3 favorite accessories?

JA: My style is intentional contradiction -

tailored yet fluid, disciplined but expressive.

It’s what I call Authentic Intelligence.

My essentials? A statement heel (always),

fun hat, and a fun and iconic shaped bag

that feels like art.

AM: Where do you start creatively on

a project?

JA: I always begin with narrative. Who

is this person? What is the emotional

temperature? I build from story,

then silhouette, then texture. I’m not

dressing bodies - I’m designing moments

that add punctuation to your

look.

AM: What have been your 3 favorite

projects that you have done?

JA: Building Missy Elliott’s iconic persona,

starting with her Supa Dupa

Fly music video, launching women’s

basket and motor sport catergory for

Puma, and building the STYLE-LETICS

universe. Each one pushed culture

forward in a different way.

AM: Tell me about STYLE-LETICS and

Naturalizer?

JA: STYLE-LETICS is where fashion

meets velocity. It’s a new category

where the elegance of pumps and

sandals moves like a sneaker. My partnership

with Naturalizer was rooted

in a shared belief: comfort should

never compromise style. Together,

we challenged the idea that fashionable

shoes require sacrifice.

AM: Tell me about the Macy’s event

that took place this month.

JA: At Macy’s Herald Square, we

didn’t just host an event - we activated

a movement. Women stepped

into the arena, tried on power, and

walked in confidence. It was immersive,

high-energy, and deeply personal.

Style became a shared experience.

AM: What was your approach to the

capsule collection?

JA: Precision. Each drop was engineered

for versatility and transforma-

tion. I wanted silhouettes that could move

from work to play and dancing all night

without losing intention. Every piece had

to perform - emotionally and physically.

AM: What do you love about your partnership

with Naturalizer?

JA: It’s alignment. They understand that

a woman’s life is dynamic - so her wardrobe

must be too. We’re not just designing

shoes, we’re designing freedom and

taking risk.

AM: We always like asking our faves about

3 workouts that you love doing!

JA: Pilates for elongation, strength training

for power, and walking - intentional,

styled walking - for clarity. Movement is

part of my creative process.

AM: How do you replenish your cup?

JA: I disconnect to reconnect. Silence,

travel, and moments with my family. Stillness

is where my next vision reveals itself.

AM: Are there any upcoming projects that

we should keep our eye out for?

JA: Expansion of the STYLE-LETICS universe

- new silhouettes, deeper storytelling,

and hopefully global activations. And

of course, continuing to build platforms

where style and culture intersect in meaningful

ways.

@juneambrose

PHOTOGRAPHY COURTESY | June Ambrose

X Naturalizer

A Spring Staycation taken during the week

is peak refresh vibes. We stayed at Muse

New York where we previously shot an

editorial photoshoot a few years ago for

our MAR ISSUE #87. We looked forward to

our suite, private balcony, and a spacious

bathroom as a way to reset!

Since our last time being at this hotel, Little

Opus has opened for a great restaurant

option throughout the day as well

as to enjoy cocktails, there are a number

of events to enjoy at the hotel as well as

amenities. It’s also located to enjoy and

navigate a number of restaurants nearby.

We chatted with Natalie Bogan, the property’s

General Manager to find out what

we need to know about the property as

well as why travelers, staycationers, and

even those who live and work in the neighborhood

should swing by.

ATHLEISURE MAG: As we navigate the

Spring and get ready for the Summer, The

Muse Hotel is in the heart of the city! What

is the vibe of this hotel whether you’re on

a staycation, traveling for business, on vacation

or swinging by for a meeting?

NATALIE BOGAN: The Muse is a boutique

Midtown retreat. Intimate, design-forward,

and quietly polished, it offers a

more personal New York experience just

steps from the energy of Times Square.

Whether visiting for business, leisure, or

a staycation, guests enjoy the feeling of

being in the center of it all while tucked

away in a refined city escape.

AM: Tell us about the common areas of

the property that guests can enjoy.

NB: Our common spaces are designed to

feel warm, inviting, and effortlessly stylish.

The lobby flows into Little Opus, our

all-day café, bar, and restaurant, where

guests can enjoy morning coffee, casual

meetings, cocktails, or unwind throughout

the day. Debuting June 2026, we are

also excited to introduce The Pocket, our

intimate new jazz venue that will bring

live music and vibrant energy to the hotel

experience.

AM: You have a number of room options

available for guests, can you tell

us about them?

NB: Our guestrooms are designed

as a calm retreat above the energy

of Midtown, blending comfort, style,

and thoughtful details. Each room

features a working desk, mini fridge,

smart TV, in-room safe, and make-up

mirror, with still and sparkling water

stations available on every other

floor. Guests can choose from a

range of accommodations, including

Grand King rooms with a custom king

bed and suites with pull-out sofas for

added flexibility. We also offer eight

spacious balcony rooms with private

terraces ranging from 200 to 500

square feet, perfect for stepping outside,

unwinding, and taking in sweeping

city views.

AM: What amenities are offered for

guests staying at the hotel?

NB: A curated collection of amenities

ensures a seamless and memorable

stay, including high-speed Wi-Fi, a 24-

hour fitness center with Technogym

equipment and Pelotons, in-room

dining, and concierge service with

curated local recommendations. Little

Opus, our all-day café, bar, and

restaurant, and The Pocket, our intimate

on-site jazz venue debuting in

June 2026, further enhance the experience,

along with exclusive discounted

partnerships across wellness, lifestyle,

and city experiences.

AM: What can you tell us about Little

Opus?

NB: Little Opus is the social heart of

The Muse and a favorite hidden gem

for both guests and locals. Our all-day

café, bar, and restaurant transitions

effortlessly from morning coffee and

breakfast to lunch, evening cocktails,

and dinner. Warm, stylish, and inviting,

the space is elevated by signature

artwork from Markus Sebastiano,

adding to its creative New York energy.

Guests can also enjoy live jazz music on

the last Tuesday of every month, along

with rotating weekly specials that bring

something new to discover with each visit.

AM: For those coming for Breakfast, what

are 3 dishes or items that we should have

in mind when we are swinging by?

NB: Breakfast at Little Opus is the perfect

way to ease into the day. Three favorites

to have in mind are our Farmer’s Market

Avocado Toast, the Savory Breakfast Bowl

with seasonal vegetables and chili lime

yogurt, and our seasonal Honey Oat Cinnamon

Latte, which is a personal favorite

and the perfect cozy start to the morning.

AM: When it’s time for Lunch, what are 3

items that we should think about enjoying

with friends and family?

NB: Lunch at Little Opus is fresh, satisfying,

and perfect for a Midtown break with

friends, family, or colleagues. Three favorites

we love are The Opus B.L.T. with thickcut

applewood bacon, our Vegetarian

Composition with grilled seasonal vegetables

and house-made balsamic glaze, and

one of our Seasonal Grain or Salad Bowls

that are light, flavorful, and city-ready.

AM: As we shift into Dinner, what are 3

dishes we should be thinking about at this

time of day?

NB: As the evening unfolds, Little Opus

takes on a warm, inviting energy. Notable

dishes include our Pan-Seared Salmon,

cooked to perfection and beautifully

balanced, K-Town Chicken Wings with

bold flavor and just the right kick, and our

wagyu sliders. Or, if you’re like me, just order

truffle fries, a Caesar Salad, and a Diet

Coke for the ultimate girl dinner.

AM: For those that are looking to swing

by for Happy Hour or pre/post dinner

drinks, what are 3 cocktails that we should

consider when relaxing?

Our favorite seasonal cocktail is the

Honeyed Eleanore crafted with honey

sourced directly from our rooftop

hive. Bright and refreshing, it highlights

natural sweetness balanced

with citrus for a distinctly local and

memorable sip.

For timeless favorites, the Marquee

Martini remains a crisp, refreshing

guest staple. We’re also proud to

continue our partnership with Woodinville

Whiskey, an award-winning

Washington State bourbon rooted

in craftsmanship and estate-grown

grains from a three-generation family

farm. Showcasing that collaboration,

our Good Morning, Tonight offers a

playful, breakfast-inspired Old Fashioned

that guests can customize to

their taste.

AM: Tell us about the bees on the

roof, your partnership with Alvéole,

and the Bees Knees Cocktail.

NB: The 19th floor is home to our active

beehive, maintained in partnership

with Alvéole, a leader in urban

beekeeping focused on sustainability,

education, and pollinator health.

These rooftop bees support local biodiversity,

and their honey is harvested

seasonally for use throughout our

food and beverage program.

We also celebrate this ingredient

through the Bee’s Knees, a classic Prohibition-era

cocktail made with gin,

fresh lemon juice, and honey. Simple

and refined, it highlights the natural

sweetness and versatility of honey in

a bright, citrus-forward drink.

AM: For those bringing their dog

to stay with them, what can you tell

us about the Welcome Package for

them?

NB: Our welcome package is designed

to make four-legged family members

feel right at home from the moment

they arrive, featuring a plush bed, wa-

ter bowl, and a special keepsake gift to

remember The Muse long after their stay.

Through our partnership with Procure Impact,

we source select items from Turn2U

Productions, supporting a mission that

creates meaningful employment opportunities

and promotes inclusive growth.

AM: We love getting into the gym, what

can you tell us about the Fitness Center?

NB: Our 24-hour fitness center is designed

for travelers who want to maintain their

routine without compromise. Featuring

brand new Technogym equipment and

Peloton bikes, the space offers a sleek, elevated

and highly efficient environment,

ideal for everything from an energizing

early morning workout before meetings

to a restorative reset after a day in the

city. Guests can also enjoy personalized

Muse workouts available both in the fitness

center and in-room, with the option

to further enhance recovery and overall

wellbeing through our Muse Wellness

partnership with Technogym.

AM: Are there any special packages that

we should have in mind when we are

thinking about booking our upcoming

stays that you would like to highlight?

NB: We love packages that help guests

experience more of both the hotel and

the city. One seasonal favorite is our Midnight

Muse package, inspired by Times

Square’s Midnight Moment, the world’s

largest and longest-running digital public

art program. Each night from 11:57 PM to

midnight, contemporary artwork is displayed

across 92 digital screens from 41st

to 49th Streets, creating a true only-in-

New-York experience just steps from our

front door.

We also offer our Picnic Package in partnership

with PikNYC, designed for effortless

exploration of the city. It features a

thoughtfully curated picnic selection perfect

for enjoying in nearby parks or along

the waterfront, making it easy to step

outside and experience New York at your

own pace.

AM: Are there any perks that we

should be aware of that guests can

enjoy when booking?

NB: Guests are in the center of it all,

with direct access to Broadway, Bryant

Park, Fifth Avenue, and Midtown’s

most iconic attractions, while still returning

to a hotel that feels intimate

and tucked away. Through our neighborhood

partnerships, guests receive

exclusive discounts and preferred

access with RiseNY, Comedy Village,

GlamSquad, and Joanna Vargas Spa.

Our concierge team is always on hand

to curate these experiences, creating

a more personalized and connected

New York stay.

AM: Tell us about Shiny and why you

wanted to have this as an option for

guests.

NB: Shiny is our digital tipping platform,

created to make guest recognition

easier in an increasingly cashless

world. It gives guests a simple, seamless

way to thank the team members

who helped make their stay special,

even without carrying cash. For us,

it was important to offer a modern

option that supports our associates

while keeping the guest experience

thoughtful and intuitive.

AM: What can you tell us about the

neighborhood and what we should

know about it?

NB: Our neighborhood captures the

essence of New York. Located in

the heart of Times Square, guests

are steps from Broadway theaters,

world-class shopping, and the city’s

most iconic energy. We are also just

off Sixth Avenue, making the hotel

especially convenient for corporate

travelers with offices along the corridor.

It offers the perfect balance, allowing

guests to be in the center of

it all while returning to a space that

feels calm, intimate, and removed

from the pace outside.

AM: Are there any special events coming

up that we should know about

whether we are staying on property,

or we happen to be in the neighborhood?

NB: We are eagerly anticipating one

of the most exciting additions to The

Muse this summer: the arrival of The

Pocket. Launching in June, it is the

newest project from Grant Gardner

and Martin Porter, Michelin-starred

hospitality veterans behind Jazz Standard,

Crane Club, Jazz at Lincoln Center,

and Blue Note.

Designed to evoke the intimacy of

New York’s legendary 52nd Street

jazz rooms of the 1940s and 1950s,

The Pocket places music at the center,

with exceptional acoustics and

some of the finest sightlines in the

city, creating a truly immersive experience.

The opening roster features

world-class talent including Wynton

Marsalis, the Mingus Big Band, Cécile

McLorin Salvant, Donny McCaslin,

and Lakecia Benjamin, setting a sophisticated

tone from the very first

performance. True to the founders’

hospitality background, the venue

will also offer an elevated food and

beverage program, inviting guests

to begin the evening with dinner and

cocktails before settling in for a refined

and unforgettable night of live

music.

@musehotelnyc

PHOTOGRAPHY COURTESY | Muse

New York

We’re a few months away from the

start of the upcoming NFL season, but

while we wait, we caught up with Super

Bowl LVII Champ JuJu Smith-Schuster,

Wide Receiver for the Kansas City

Chiefs to talk about the upcoming season,

his nuptials, and partnership with

Just For Men® Gray Reverse.

ATHLEISURE MAG: We’re all looking forward

to the upcoming NFL season! What

are you excited about as you get ready to

hit the field?

JUJU SMITH-SCHUSTER: I’m most excited

to be back around my teammates and

players. Going into my 10th year, I look

back and appreciate that I’ve been very

fortunate to play for great teams, and

now I’m just excited to give it another go

this year.

AM: What is gameday like for you in terms

of pre-game rituals?

JSS: There’s two songs that I always listen

to before each game. I also love eating

Mambas, and going through my normal

routines like praying before each game. I

always pray for my team, myself and our

health.

AM: How do you approach your tunnel

style?

JSS: It’s very important to me. When you

look good, you feel good and you play

well. It starts first with your hair. I get a

haircut every week, and being able to

partner with Just For Men is important

because with Gray Reverse it’s important

to me to make sure I look good and play

well. I’m huge into fashion - I even have

my own clothing brand. It’s a way for

me to express my thoughts, feelings and

emotions.

AM: Why did you want to partner with

Just for Men?

JSS: For me, partnering with a brand like

Just For Men fits into my lifestyle. I see

myself as a guy who puts in work, and

Just For Men is a leading name for

hair and grooming, and for me, that’s

what I’m all about.

AM: Why is it important to have a proactive

anti-aging grooming routine?

JSS: I’m getting to that age where

everyone’s calling me “unc.” Just

For Men Gray Reverse is the ultimate

anti-aging hack and it is super easy

to apply. You can apply the serum to

wet hair, dry hair and it really goes a

long way in your grooming routine.

AM: You’re about to get married, how

do you balance between the festivities

around your wedding and training

during the off season?

JSS: I’m getting married this year

and it’s going to be so fun. My soon

to be wife is the planner, I’m more like

“Hey, I’ll just show up.” She’s been so

great about putting this all together

and planning. I’ll be on camera a lot,

so it’s important for me to begin using

Gray Reverse now. She is big into

beauty, so she inspired me to have a

good grooming routine.

AM: What can you tell us about how

you will groom and style yourself for

the wedding?

JSS: The morning of my wedding I’m

planning to golf, and I’ll need to get

ready, take a shower, brush my teeth,

fix my hair and apply Gray Reverse to

help me feel young and feel super

confident. I told my fiance that if I

hit a hole in one that morning, I will

come straight to the wedding early.

That would be awesome.

AM: Tell us about Afi Fire and what

we can expect from that?

JSS: My clothing brand is called Afi

Fire, and in Samoian it means “A fire

inside.” It relates to having that fire

in you about what you’re passionate

about. I just dropped collection three,

of Afi Frost, in collaboration with a tattoo

artist in Polynesia named Fred Frost. The

brand is really about expressing my passion

through clothes.

AM: Tell me about The JuJu Foundation!

JSS: The JuJu Foundation is a non-profit

foundation where we lift young kids and

elders in spirit and give back in so many

ways whether that’s football camps, donations

and more.

@juju

PHOTOGRAPHY CREDITS | PG 80 Just For

Men | PG 82 - 85 Evan Sanders/Kansas City

Chiefs | PG 86 Bri Ali/Kansas City Chiefs

We have been fans of Rock and Roll Hall

of Famer, Sammy Hagar whether from his

solo career, as a member of Van Halen, or

in super bands! He is a noted singer/songwriter,

guitarist, an entrepreneur with an

amazing portfolio, and philanthropist.

Whether it’s his music, restaurants, spirit

brands, etc. he is about loving life and enjoying

it to the fullest.

His latest venture is one that is important

to him as it is about longevity and nourising

your body as he continues to tour and

has his residency in Vegas at Park MGM.

Red Rocker Essentials is a line of vitamins

that he partnered with noted wellness

supplement guru, Wayne Gorsek, who

founded and sold Vitacoast, and with Nature

Labs, has this new line of products,

as well as Sammy’s own supplements. We

sat down with this duo to talk music, life,

and the importance of vitamins as we navigate

our day to day.

ATHLEISURE MAG: Before we delve into

Red Rocker Essentials, we’d like to talk a

bit about your music.

When did you first fall in love with music? I

have been a fan of yours for decades. And

so being able to connect with you is definitely

a pleasure, Sammy Hagar.

SAMMY HAGAR: Well, I’m thrilled. Thank

you! But, you know, I think probably the

first time I went crazy and said, “wow, I

want to do that,” was when Elvis Presley

- I was like 4 years old or something... My

teenage sisters were watching his debut

on TV or it might have been the Ed Sullivan

Show or whatever it was, but Elvis

Presley comes on and my sisters are sitting

there going crazy right? Screaming,

holding their faces - watching a guy in

black and white on TV you know.

I’m going, “wow, that’s pretty cool you

know?” I might want to do that right? I

want to be that guy. But really, my dad

was always singing and whistling and he

could yodel country music. He was listening

to Hank Williams and Hank Snow and

people like that. I’d sit in the car and hear

him sing to the radio. That kind of got

my attention too. I was kind of raised

around music, even though no one

played music around me. Everyone

kind of liked music. My sisters would

dance and they’d dance with me, you

know, and my dad would sing to the

radio. I guess I was influenced by music

right away.

AM: When did you realize that you

wanted to be a recording artist?

You’re an amazing guitarist, a vocalist,

you write songs...

SH: Well, I had an older friend that

used to go to school with my brother

and he played guitar. I used to always

dress the part. My sisters always had

me looking like the latest rock star,

whoever it was. It was Elvis Presley

or whoever the next person was, my

sisters would comb my hair like that

and roll up my sleeves. I swear, they

dolled me up all the time like I was

their playmate.

I think this guy who played guitar,

he came over to my house to see my

brother. He’s going, “did you ever

think about being a singer?” And

I’m going, yeah, you know, and he

played guitar. So he started playing

guitar and I started singing a couple

songs. I knew a few songs from the

radio, same kind of thing. So I started

a band with him. He took me to see

The Rolling Stones when they came

to San Bernardino Swing Auditorium

the first time they played in America

and that was where I lived. George

Babcock from a radio station, 590

AM, brought The Stones and we went

to see them. And I just said, that’s it.

Boom. I saw their first American performance

and I wasn’t even driving

a car yet, you know. So this guy had

a car and we drove over and I think

that’s what really did it.

Then to play guitar, that was just

wanting to be a singer. My friend

played guitar and I just sang all the

time. Then I went to see Cream’s first

American performance with Eric Clapton,

Jack Bruce and Ginger Baker at the Whiskey

A Go Go, I went into a music store

the next day and I stole my first guitar! I

mean, I hate to say it, but I wanted to play

like that and I knew I was going to sing

like Mick Jagger and I’m going to play guitar

like Eric Clapton!

That really set me on my course and that’s

all I wanted to do. You couldn’t have talked

to me out of it. I thought I was going

to be rich and famous someday and I was

determined. Pretty lucky guy, I’d say, you

know? But I did the work.

AM: Oh, you did the work. I mean, you

have been part of so many different bands

as well as being a solo artist!

Before we delve into Red Rocker Essentials,

Wayne, can you tell me a bit about

your background and what led you to the

wellness industry?

WAYNE GORSEK: I just learned a little

more about Sammy! I didn’t realize Elvis

inspired Sammy. Look at my shirt (Editor’s

Note: Wayne’s shirt is a button down that

has Elvis on it).

SH: What a trip!

WG: It’s actually made by the clothier that

supplied Elvis in Memphis.

AM: Oh, wow.

WG: It’s made in America. I got like 5 of

them.

I’ll answer your question 2 ways. What

got me into music as I grew up in Illinois.

My family had horses, so I started out

learning, Glen Campbell Country Western

music. And then as I got in my teen years,

I watched Smokey and the Bandit. I got a

black Trans Am. I started to get into Classic

Rock. First concert was Eddie Money.

Then I discovered Sammy.

In fact, Sammy, I grew up by St. Louis. You

said that you had the record amoutn

of tickets sold in St. Louis I think you

said.

SH: Yeah, I still do! I think I still hold

the record of the most tickets ever

sold by one artist in in one city in St.

Louis and I don’t know how that happened!

But you know, Wayne I’d tell

you in a second if I knew how that

happened! I would have made that

happen in every city!

WG: Well, I think Sammy, his songs relate

to us folks in the Midwest. I Can’t

Drive 55.

AM: I’m from Indianapolis originally.

So yes, it definitely syncs in with the

Midwest.

WG: Yeah! Trans Am and Eagles Fly. I

mean, so many great songs and the

St. Louis rock station really supported

you.

SH: Yeah, yeah, they definitely did.

But Wayne, I think your question is

not how you got into Sammy Hagar.

It’s how you got into vitamins, then

you met Sammy Hagar, and then we

did vitamins together. Now, can you

follow the damn questions here,

Wayne?

WG: Haha Yes! The way I got into vitamins,

I grew up believing that doctors

could fix everything. My grandparents

raised me, adopted me, and I

have a lot of good memories, but the

bad memories were when I entered

my teen years, they entered their 70s.

This would be in the 80s, and they

got a lot of diseases. They got Parkinson’s,

arthritis, depression, heart failure,

you name it. I thought the doctors

could fix them, took them to a

lot of doctors, and I saw a lot of side

effects, a lot of big bills. The bills now

are probably 4X higher now if you go

to the doctor. I saw lots of side effects

with the drugs, and I thought there’s

got to be a better way.

So I went to the Southern Illinois University

School of Medicine Library, nights,

weekends, and I studied what is Parkinson’s,

and what is arthritis? How do you

fix these things? I came across nutrition. I

came across herbs, vitamins, foods.

So I take these articles from the medical

journals to their doctors, and the doctors

admitted they knew nothing about

it. They don’t teach them in medical

school. So I started going to the vitamin

stores and buying 8, 10, 12 bottles of all

these herbs, vitamins, and I saw that they

helped them. I realized that the average

person isn’t going to do all that research

and they’re not going to go out and buy

8-12 bottles so I decided to start a company

that made a good multi that would

work. Put it all in one and it did work. My

last company we sold billions of dollars,

we did IPO, sold to Kroger, and this is my

second now!

AM: Wow I am very familiar with your first

company, Vitacoast so you are definitely

well versed in this space!

How did the two of you guys come together?

Sammy, you’ve always been focused

on wellness and longevity. How did the

two of you come together?

SH: Well, I guess Wayne came to see me

in concert in Las Vegas, and this is a story

that he told me. But he said, “wow, this

guy at his age, sure has got a lot of energy!

Of course he needs that energy to

keep doing what he’s doing if he wants to

keep doing this, you know.”

We had a little conversation and I said, no,

I’ve always been in the supplements and

here’s what I take and here’s what I do.

He’s going, oh, “you can do better than

that. You know, some of these supplements

have things in them that really aren’t

good for you, or they’re not the best

quality of Vitamin B, or the C that has a little

bit more, and those organic products

out there. He asked me if I read about everything

that I take. I’m spending

about two seconds on the back of a

bottle! It’s got the stuff I want and

then he’s going yeah. but where’s it

coming from?

He just said come on down to my lab

and let’s work on some stuff. So I

went to the lab. I didn’t just say, “oh

throw my name on some vitamins.”

No, hell no man! I went down there

and put on the suit, the hairband and

went through a sterilization program.

And we spent the whole damn afternoon

in there. I was really impressed

and I was very interested in upgrading

my supplements. So, here we go,

you know?

AM: Wow.

SH: I also want to say that there were

things that were important to me like

energy, natural energy without the

crash, heart health, and flexibility!

Over time, I have figured out what I

needed because I know as I get older,

my joints are getting stiff. I need

flexibility on stage. If I go out there

and I’m not warmed up and I really

haven’t really stretched well before I

get out there – it can be tough. You

get out there in front of thousands

of people and your energy level –

that adrenaline spikes and you do

crazy stuff and if you’re not flexible,

you’ll throw your back out, which I

have done many times. I have thrown

my neck out. You’re coming off the

next morning feeling like I have head

banged too hard. But, yeah, things

like that.

I’m concerned about my heart because

my mother had heart disease.

My brother had heart disease. It’s in

my family. I get myself checked out

all the time about that. So, you know,

I mentioned that. And I like an energy

boost, but I can’t stand the products

that are out there. I won’t mention

the names, but I cannot even take

1 sip out of 90% of the assortment that

exists right onw of those energy drinks.

I don’t do it. I don’t drink cofee before

a show either because it dries out my

throat. So I used to take a little sip of a

Coca-Cola and stuff like that with my rum

or my tequila in there to get the relaxed

buzz for a relaxed energy rush.

But anyway, Wayne says, no, I got you. I

got you on all this stuff. The energy without

the crash. You’re crashing because of

the caffeine. You have to have different

intake for it. So he knows all the answers

to all that stuff. He’s the one that created

this stuff for me to fit my lifestyle and my

fans are you know almost my age some

of them are my age and older even and

um so I thought, “hey this is a good thing

to pass on to them.” If it works for me

with what I do, it’s going to [likely] work

for you in your everyday life and that’s

kind of the way I’ve always went about

my restaurants, the way I’ve always went

about my music.

If I have a message in my music it’s usually

something that I wanted to tell my fans

that this is a cool way to live. You know,

I wrote the song Cabo Wabo, because I

discovered Cabo back when it was undiscovered

and I said, “man you guys got to

go to this place, you know you got to go

there!” I mean, I’m telling you right now

you go there you’re gonna be happy. So,

I built a place down there for them, it’s

really the way I think about my fans. It’s

my family first, and my fans, they’re my

extended family. So I think about them

right along with the rest of my family,

you know? And so that’s why I wanted to

create this stuff. I want to upgrade them.

Everyone takes vitamins. I bet you 90% of

my fans take them, but half of them are

probably taking stuff that’s been sitting

on the shelves too long. It’s about taking

a better supplement. So I’m trying to help

them out.

WG: Well, you know, Sammy, you’re accurate.

The typical multi, there’s tons of

studies showing they don’t work because

they got too little actives and they use

forms of B vitamins that most people

can’t utilize and absorb. So, we put in

the active Bs that you can utilize. And

we put in enough to work, levels that

are much higher than the worthless

daily values. If you want to be healthy,

you cannot take the minimum. You’ve

got to take optimal levels, which are

much higher than the minimum DVs.

SH: I didn’t mention when I take

my supplements. I personally don’t

take my supplements until I have a

decent meal. You know, like I don’t

take them first thing in the morning

because I just don’t like the way they

feel on my stomach. A lot of times I

take my supplements if I have a big

lunch, I take them with my lunch, but

I take them with food. And I think

it’s really important that that’s half

of what they do. You’re not living on

the supplements. You’re living on the

food you’re taking. You take supplements

with it and you. get more of

the nutrients out of the food and out

of your supplements and it goes into

your body better. It’s all about assimilation

to me.

WG: Well said, well said, spot on.

SH: Yeah, so he didn’t teach me that.

I knew that already. It is better with

food. It is better with food. I really

recommend that. A heavy vitamin

can be rough on your stomach in the

morning with just water.

WG: When you look at Sammy’s supplements,

it’s a vegetarian capsule,

you absorb that in just minutes. It

breaks down in minutes, not hours.

Some of those tablets from other

brand never break down.

AM: So you have the initial products

that launched last month. Are there

going to be additional products that

you plan on adding to this line?

WG: Oh, yes. Absolutely. We started

Sammy’s line with Men’s, Women’s,

Multi Energy Drink Powder.

SH: I’m open to new products as I get

older for more brain health and a little bit

more cutting edge stuff. Right now, we’re

doing a good job. We’re putting good

stuff in the normal stuff.

AM: Right.

SH: I’m an experimental guy. I’m willing

to say, let’s go for some life extension

products here. I rely on Wayne to guide

me through that because I don’t want to

get out there and just start taking a bunch

of stuff and find out later, oh, no, you

shouldn’t have taken that. So Wayne’s my

guru here, you know. He’s my nutritional

guru, substance guru, you know. I’m

so happy since I ran into Wayne because

he’s just so knowledgeable about all this

stuff. You know, a lot of people will just

try and do anything. And, you know, you

can do more harm than good sometimes.

So, yeah, we’re looking to expand as soon

as we get everything just right.

AM: And what does this look like in terms

of like rolling it out to consumers? Obviously,

people can go to the website and

different distribution/retailer points. But

when you’re on tour or on your residency,

will you be sharing this with fans in terms

of awareness?

SH: Well, the awareness part, I always

wear shirts. Like right now, I got my Red

Rocker Beer shirt. I’m always sharing my

apparel with my products and I get tattoos

on my arm like Cabo Wabo, Santo,

Beach Bar products and that’s Bogus

Otis. I’m just one of those guys like a NA-

SCAR person, but I don’t have to put the

suit on. I just put the tattoos on. I don’t

want to take my shirt off. Rather than

shove it down their throats or talk about

it too much. I drink my tequila on stage.

I drink my rum on stage. It’s real. It’s organic

with me. I own these companies except

for Wayne here, but it’s still my stuff.

I can’t make vitamins. So I have Wayne to

do it. I don’t just endorse things and I never

have. So that’s why I’m willing to get

the tattoos. That’s a real endorsement.

I wouldn’t sell vitamins in concert.

People that follow me, they go

to my website and look at it all the

time and tell them where they can

get things. You know, the world’s so

much about online right now. But I

think Wayne’s got it covered. That’s

his distribution thing. He’s got it

down with his stuff. His stuff’s good

stuff. It’s in all the good stores.

WG: I currently manufacture about a

million bottles a month for some of

the largest retailers – my customers.

As Sammy grows, he’ll never outgrow

us you know and we do plan

to expand as he said - products for

brain memory, cognitive, and joints.

We can pretty much help people with

any health concern with the right nutrients.

AM: That’s amazing. Sammy, We’ve

been a fan of yours musically as well

as an entrepreneur. Santo is a great

tequila, Cabo - we went with friends

because we heard the song growing

up.

What do you want your legacy to

be known as since you have been involved

in so many things in your life

as a musician and as a successful entrepreneur?

SH: Oh, my! I want my legacy just to

say that, you know, I want people to

smile when they think of me. I want

to make people happy to make their

lives better. I want to help people that

I can help. You know, Paul Newman

said something one time I saw him in

an interview and it just changed my

life. It was years and years ago after

he had died. But it was at a benefit

where he said, you know, “when

you’re in a position to be able to help

people and you see someone that

needs help, you have to do it. If you

see a person fall down, you’ve got to

stop and pick them up.” I thought,

wow, it just really touched me. I

thought, yeah, I can help people. You

know, I got extra money and I’ve got

the ability to make people happy. So,

when I walk out on stage. I want to

make people really happy. I want to

bring them joy. And I want to make

them cry, too. I want to touch them

deep in their hearts. I always want to

leave them at my concert with a ballad.

I don’t leave you with this big,

crazy, high-energy song that makes

you want to run out in the street and

get in a car wreck. I’m going, no, no,

no, no. You’ve got to settle down. I

like to touch their hearts at the end of

a show so that they remember it. In

the morning, they smile. They wake

up, and they remember the show,

and they think about it, and they start

smiling. And it makes them feel good.

That’s my legacy. I’m gonna make

people feel good and enrich their

lives in any way I can.

@sammyhagar

PHOTOGRAPHY CREDIT | Rob Shanahan

|

We had the opportunity to talk with various

team members from Women’s Health

Sport and Performance (WHSP) Institute

which was Co-Founded by Dr. Kate Ackerman

which integrates research, education,

and specialized clinical care under

one roof to advance female athlete health.

With over $50 million in funding, it focuses

on closing the gap in sports science, offering

evidence-based, personalized care for

female athletes across all ages and levels.

We wanted to find out a bit more about

her background, her connection to athletes,

and what we can expect from the

institute.


WHSP Institute, can you tell us about your

athletic background as you rowed in college

and still row currently as well?

DR. KATE ACKERMAN: Yes. While I was

an active kid, I was much more into music

and theater before I got to college and

discovered rowing. Rowing has been an

integral part of my life ever since. I rowed

throughout college, competed on the national

team after I graduated, made lifelong

friends and met my husband through

the sport. I’ve been one of the US Rowing

team physicians for almost 20 years and

continue to row and sometimes compete

as a masters athlete. That lived experience

informs how I care for athletes and

understand the physical and psychological

demands of high-performance sport.

It also reinforces my commitment to improving

athlete health and safety across

all levels.

AM: As a doctor, you have such an impressive

background. Can you tell us about

that and what led to you becoming the

Co-Founder and Director of WHSP Medical

and WHSP Institute?

DR. KA: My academic background really

just evolved from curiosity. I believe in

lifelong learning and I’m fortunate to have

found things I’m passionate about. My

clinical and academic career has focused

on sports medicine and endocrinology,

with a particular focus on female athlete

health, and advocacy for women’s

health and participation in general.

Over time, it became clear that

there were significant gaps in how

we understand and care for female

athletes and active women, from research

to clinical practice. When generous

donors with aligned interests

came along (Clara Wu Tsai and Jane

and David Ott), founding WHSP Medical

and the WHSP Institute was a natural

extension of that work. Our goal

is to bring together clinical care, research,

education, and advocacy in a

way that is truly interdisciplinary and

evidence-driven, while centering the

unique physiological needs of women.

AM: You chair a number of committees

from US Rowing Medical Committee,

Co-Chair of the US Olympic

and Paralympic Committee Women’s

Health Task Force, member of the

World Rowing Medical Commission,

member of the Women’s Tennis Association

Women’s Health Taskforce,

and are a Deputy Editor of the British

Journal of Sports Medicine. Why do

you like focusing on female athlete

health?

DR. KA: For far too long, female athletes

have been underrepresented in

research and underserved in clinical

care. That gap has real consequences

from injury risk to long-term health

outcomes. I focus on female athlete

health because it is a health equity issue

and a performance issue.

When we better understand female

physiology (for example, hormones,

biomechanics) and girls’ and women’s

sporting environments (such as

access to resources and how they’re

treated), we can learn how biology

and environment interact and work

to optimize health and performance.

So much of our sports medicine and

sports science has been based on

men. I’m happy to continue to care for

male athletes. But it’s incredibly rewarding

to be part of advancing the field of female

athlete health, which is finally gaining

the attention it deserves.

AM: What are your day-to-day roles and

responsibilities at WHSP?

DR. KA: That part is a bit daunting! My role

spans clinical care, research leadership,

education, and organizational strategy.

Clinically, I care for athletes with basic

sports medicine musculoskeletal injuries

to those with complex conditions, such as

REDs, hormonal dysfunction, bone health

issues, and medical mysteries. I love teasing

apart complex medical conundrums–

a collection of signs and symptoms that

seemingly don’t have a connection, but

may all fit together with the right investigation.

I also enjoy working with our

team of providers (sports medicine, nutrition,

psychology, rehabilitation) to ensure

we’re delivering comprehensive, evidence-based

care. It is deeply satisfying

to be able to provide quality care all under

one roof, putting the needs of the whole

patient first. On the research side, I help

set our research agenda and guide projects

that advance our understanding of female

physiology and performance– from

sample collection to writing protocols,

study manuscripts, and eventually clinical

guidelines. In addition, a large part of my

role involves building partnerships, mentoring

trainees, and shaping the broader

vision of the Clinic and Institute.

AM: What are some of the research projects

that you are excited about or that

have been released?

DR. KA: We’re particularly excited about

work focused on energy availability, menstrual

health, and bone stress injuries in

athletes. We’re also advancing research

on how hormonal fluctuations may impact

performance and recovery, which

is an area that has historically been overlooked.

Another key area is improving

screening and early identification of relative

energy deficiency in sport (REDs) and

related conditions, so we can intervene

earlier and more effectively. As

we continue to expand our team of

WHSP-based researchers and our

team of international collaborators,

we’re growing our work in the postpartum

and postmenopausal athletes

space, as well. All of this is with

the intention of translating scientific

discoveries into practical tools that

clinicians, coaches, and athletes can

actually use.

AM: What are some topics that you

are looking forward to finding more

about?

DR. KA: There is still so much to learn.

I’m especially interested in better understanding

the interaction between

hormones and performance, particularly

across the lifespan from adolescence

through menopause. There is a

lot of noise in the media and online

about what girls and women should

do to train, what they should eat, what

supplements they should take, what

they should be tracking. So much of it

is at best, anecdotal. At WHSP, we’re

testing theories to advance the science,

in addition to creating a space

where people can come for honest

answers about what is really known

thus far. At this stage of my career,

I’m fairly good at reviewing data, understanding

the limitations of certain

hormonal assays and sports science

study protocols, and interpreting

scientific literature. And I’m humble

enough to know that I want to be

surround by excellence in other fields

to make sure we have lots of talent

investigating an issue. I love working

on interdisciplinary research teams,

because we all know a bit about each

others’ fields, but together we bring

much more depth to a project, which

always makes the work better and

more reliable. I have a deep sense of

responsibility for ensuring we enlist

diverse expertise, so that we can to

do quality work and share findings in

an accurate way.

AM: As we navigate 2026, what can we

expect to see in terms of WHSP, whether

it’s studies that have been released, activations,

etc.?

DR. KA: In 2026, you’ll see continued

growth in both our research and clinical

programs, as well as the expansion

of the WHSP Academy within the WHSP

Institute. We are launching new studies

focused on female athlete health and

performance, while also increasing our

educational initiatives for clinicians and

athletes. Additionally, we’re building strategic

collaborations across sports organizations

and research institutions to accelerate

progress in this field. Our goal is

to continue leading with data-driven, impactful

work that improves outcomes for

female athletes globally.

AM: Tell me about the Biennial International

Female Athlete Conference and

what takes place there.

DR. KA: The Biennial International Female

Athlete Conference is a cornerstone of

our educational mission. Before WHSP

was even a figment of our imagination, I

co-created the FAC in 2013 to bring athletes,

coaches, parents, health providers,

researchers, and other experts together

every other year to connect and share

the latest science and best practices for

female athlete health and performance.

It was the first of its kind, and like what

we’d like WHSP to be, it has become a bit

of a mothership for how to bring people

together to connect, collaborate, and

learn from each other about female athlete

health and performance issues. What

started as a 2-day conference with under

300 attendees has grown into an inperson

and virtual, 4-day, international event that

sells out during early-bird registration and

draws about 1500 people representing

over 40 countries. We’re currently deciding

if it should keep its present size and location

for consistency and opportunities

for people to effectively meet and connect.

Like everything I’m excited about,

the conference is highly interdisciplinary

and relationship-building is an important

element there. The FAC covers topics

such as REDs, hormonal health,

mental health, injury prevention, and

performance optimization. I hope the

FAC and WHSP continue to inspire

and foster advanced knowledge for

female athletes and positive change

for women.

@whsp_institute

@drkateackerman

PHOTOGRAPHY COURTESY | WHSP

Institute

Last Summer, we first learned about

NRTHRN Strong a cross-country skiing

inspired method when they were doing

a pop-up throughout the Summer in the

Hamptons. We also learned that they

were having a permanent studio in Flatiron

and attended their preview last Fall

to check out the studio. We went back a

few weeks later during the Food Network

NYC Wine & Food Festival, and we took

an early morning class and it was great to

see how this low impact workout is a total

body workout!

Flash forward to this month when we held

our Athleisure Mag Summit® Series event

on Apr 6th where we had readers and

members of our community, to try out

a class! We took some time to chat with

Founder, Nicoline Roth to hear about the

method, why she created it, and her studios

here in NY and in Copenhagen!

ATHLEISURE MAG: Tell us your background

and how you came to the fitness

industry?

NICOLINE ROTH: So my background is

originally not within the fitness industry.

My background is in business, but I grew

up as an athlete. I played golf at a relatively

high level and I played handball as well

on a high level. So I’ve always been into

sports. I’ve always been into doing things

outdoors. I’ve just in general always been

very active. My whole family has always

been very active. All of our vacations,

we’ve never done like a sunbathing vacation.

It’s always been like hiking or biking

or skiing.

So I just always loved movement. So, being

active and also just you know always

being interested in various concepts.

When I came to New York 10 years ago to

go to Columbia University, that was my

first introduction to boutique fitness and

I was so mesmerized especially by Soul-

Cycle. It was about the design, the lights,

the instructors, and the sound. I like when

you walk into a space, just like a restaurant,

and you feel that there’s a purpose

to everything in the space. And they’ve

been very intentional about that design.

So that’s kind of like the way I’ve gotten

into fitness. During COVID, I was

living in Copenhagen. My brother had

this machine that was developed for

cross-country skiers that we today

know as the Northern Trainer. He was

training on it at home for a 90 kilometer

cross-country ski race called Vassaloppet

in Sweden. I started training

on it myself and I just instantly felt

that it was the best training I’d done

for my life. I’d never try to work out

where I simultaneously uses, so many

muscles. I never tried an endurance

training that really pushed me without

making me feel like crap!

You could do it, but you didn’t feel like

it was like running you know a marathon.

You could do it and you got a really

good endurance, but it didn’t kill

you. You could work on your balance.

I loved all these slow movements I

started doing that was giving me the

sculpting effects of it. It was just so

fun. So I got in touch with a Pilates instructor

and we started trying to do

some programming around the machine.

The machine had existed for 15

years before we took it over and then

kind of like an idea started to grow

in me. What if I owned this machine

and I changed the design of it and

then I created a workout around the

machine that went beyond just like a

workout for triathletes or cross-country

skiers and that was the start of it.

So it’s kind of like my background in

business, seeing what was happening

in the U.S. taken together with what I

already knew of fitness that led me to

NRTHRN Strong.

AM: We thought you were a track girlie.

But hearing your story, we see that

too!

NR: Yeah, no, I was a handball girl.

AM: Wow.

NR: Which is not a big sport here, but it’s a

huge sport in Europe. I actually miss playing.

AM: What led to the creation of NRTHRN

Strong?

NR: Well that was my former experience

and then finding the machine. Then during

COVID, I started thinking about what if

we created a concept that would be rooted

in Nordic values. It should be rooted in

my relationship with nature. Of course, it

should be centered around this incredible

machine.

So my family and I, we acquired the global

patent for the machine and we bought

the company that manufactures it. And

then I spent a year learning manufacturing,

redesigning the machine, creating

the interactive tablet that there is on the

machine. And then we knew the goal with

the concept was to take it to the US. But

since I had no experience of running a studio,

we wanted to do a proof of concept

in Copenhagen first, which we opened

in 2022. And then shortly thereafter, we

started looking for a location here in New

York City. It was really about bringing

kind of the Nordic feel to the US, but of

course still... do it in a way that speaks to

the American people. So our Copenhagen

studio is very international the way

that the instructors teach is also in a very

American way. So we try to do that first

there and people love it!

AM: It’s great hearing how all of this came

together.

How do the Nordic principles of balance,

connection, and resilience come together

in NRTHRN Strong?

NR: I think in the Nordics, people have a

very deep relationship to being in nature

and being active in nature. It’s just a part

of like how we grew up. You meet together

with people and you create communities

not to train your bodies, but to

be outside and all the joys that come with

that. I think we try to kind of bring that

into the studio. Resilience shows itself

through the machine and the

training. As you know, it’s developed

for cross-country skiers which is one

of the most complete and hard workouts

that you can do. It trains the full

body, but besides cross-country skiing

it’s transferable to so many other

sports. You have strength aspects,

you have coordination, and you have

endurance. You can transfer that to

biking, to swimming, to running. In

that way, we kind of bring the resilience

together. Balance is also at the

core of Nordic culture. We bring that

through in our workouts by saying

you don’t have to go all out every

single day. That’s also why we have

different formats. So you have the

Sculpt format that’s more like resetting,

slow, working on mobility, working

on your balance, working on your

course ability, but it’s not like you

walk out of the class and you’re dead!

You feel really good after that class.

AM: High endorphins when we left!

NR: Exactly! In terms of connection,

we’ve tried to be very intentional

through our studio, how we build our

community, and how we speak to our

members. I personally try to be very

present in the studio here and to get

to know people, like truly who they

are, get to know their names, where

they come from.

And then it’s obviously also through

a lot of the design choices that we’ve

done. I find the Northern Lights to

be one of the most beautiful natural

phenomenon that you can find.

We’ve tried to capture that in the

studio room where the lights are

changing in the purple, the blues, the

greens kind of hues that come from

the Northern Lights. And the rest of

the space we’ve tried to make it very,

very simple, minimalistic - yet warm.

So it doesn’t have a lot of things in

there you know you come in, you’ve

got exactly what you need, but the

coloring and the materials is done with

that Scandanavian minimalism in mind,

but it doesn’t seem cold.

AM: Exactly.

NR: It’s a warm gray, but it’s also like a

mountain color. So again, we’re thinking

about how it is in nature and bringing that

into the studio.

AM: Well, you’ve talked about the machine.

It feels like the first time that we

were on the machine, we used it in a number

of different ways because we were

even standing behind it and doing the

pulls from there, and then this time we’re

doing a lot of cross.

Can you tell us more about the machine

and the poles? It’s interesting because it

seems to be 3-4 different poles that can be

used.

NR: Yeah, so the machine has more than

15 different exercises. The foundational

move on the machine is called Double

Pulling. That’s a classic cross-country skiing

technique. And the machine mimics

this with a near perfect correlation. So

that would be, like, you on the slopes.

Same goes for Diagonal Pulling. It’s also

very similar to Diagonal Pulling on the

slope. The rest – when we’re working,

we push with the poles, we pull with the

poles, we do sides with the lateral and we

do rotational moves. So the machine kind

of works in the way that you would move

your body on a normal basis.

So it’s in a multi-planar motion. So it’s a

full range of motion around. All of the exercises

that you do at the front of the machine,

you can do it at the back of the machine

in the opposite direction. If you’re

working your triceps at the front, you turn

around, you’ll be working your biceps.

Same goes with your Double Pulling. So

you’re using your core. If you do that at

the back, you’ll be working your entire

back. If you did a workout where you did

10 tricep extensions at the front, followed

by bicep curls, right? You’ll have a

very balanced workout. So that way

it’s super good for your body.

AM: For those who’ve yet to try it,

what are the class offerings that you

have?

NR: We have three.

We have Strong, which is our signature

format. That’s strength infused

with cardio. You’re 60% on the machine,

40% floor. So you alternate.

It is heavy on resistance. There are

small cardio intervals throughout the

workout and on the floor, you do use

heavy dumbbells so this is a high intensity

vibe. It’s still low impact.

Then we have our Sculpt format,

which is Pilates inspired, but it integrates

a lot of mobility work and

balance work as well. You do a lot

of exercises standing on one foot so

you’re working all the smaller muscles

on our knee for example. This is

all about mind to body connection.

You always start the workout with a

small breathing exercise. And then

you end the workout with a small

breathing exercise. So it’s kind of like

a full circle moment where you’re really

trying to center yourself.

Then we have our Cardio format,

which is endurance training. So this is

70% on the machine. A lot of interval

training, a lot of Double Pulling. This

is all focused about training your VO2

Max. Your VO2 Max is how well your

body uses oxygen during exercise.

It’s one of the most important longevity

markers for your body. There’s

so much focus on strength training

but that must not be overlooked. It’s

so important to train your VO2 Max

and that’s what we do in the cardio

format.

So they’re very different the three

formats. What’s similar in them is that

it’s all low impact. There are no high

impact moves in our workouts at all.

AM: It’s great that there aren’t large jumping

movements.

NR: No, exactly.

AM: A number of our readers are athletes,

semi pro’s etc. and they have acquired injuries

in their knees, lower back, and wrists.

And the fact that you can do the workout

and when you leave, you may have I have

certain parts of your body that you know

definitely got a workout, but it doesn’t

feel crazy. Because there’s certain workouts

where you leave and you know you

will have to strategize how to lift a glass

of wine and to get your legs up on your

couch!

NR: Oh yeah!

We actually get a lot of people that have

running injuries and then they thought

they could never really push themselves

endurance-wise again. And then they realize

you can here without feeling that impact.

AM: We were speaking earlier about lighting

and even the music. Can you talk about,

what your focus was in that area?

NR: When I work out, I want to be in a

zone. I want to get outside noise and everything

from your daily life, I want it out

of my head and I want to be there in that

moment.

AM: Right.

NR: When you’re in a dark room that’s immersive,

it has this effect on you where

you just get into your zone.

AM: Absolutely!

NR: I find that if I am in a very light room

training, it takes nothing for me to get

distracted. You’re looking around and so

on. When you’re in that dark, immersive

room, you really get into your zone. The

movement on the machine is so fluid. You

have that flow when you’re going.

So it’s so easy to get into your zone,

especially when you have the lights

around. I am personally very inspired

by the Northern Lights and so that’s

why we chose those lights. The lights

are a little different from every class.

So when I chose the colors from the

Northern Lights, I tried to match

them up with where you are heart

rate-wise. So you have a higher heart

rate in our stronger cardio classes. So

if you look at the heart rate zone colors,

they’ll start in the green and the

blue, and then they go up, and you

have the orange, your pink-orange,

and then you go up to the red, right?

AM: Wow.

NR: So we kind of match the lights in

every class with the heart rate zone.

In our Copenhagen studio, we actually

have a full-on red for our cardio

class. We don’t do it this year because

the red is not in the Northern Lights

and it needs to match. But we have

one that’s very close to it here. We still

have the interactive tablet so you can

follow your stats, but I don’t want it

to become a driving force for the entire

room. You would need to be able

to choose to look at it, but you can

also just like be in your zone, right?

AM: So you have themed classes.

What are the theme classes that are

coming up for the Spring and Summer?

You’re currently in a challenges

going on right now for April.

NR: So right now we have a two minute

Double Pulling challenger in every

Strong class. We are planning a very

fun event coming up. It’s going to be

a marathon challenge. So it’s going to

be outdoors in New York City and it’s

going to be like a 4 hour event. You

do 42 kilometers Double Pulling on

the machine. We’ve done it 4 times

in Copenhagen and it is the most fun

workout. So we gather around 20 machines.

You sign up with the crew as

a team of 1 up to 5. So, most people

can’t do a full marathon on the machine.

I would go in a team, right? And I do the

workout for us in the office. So you can

sign up in a team and do it. But it’s such a

fun event. So that’s a big thing that we’re

planning. We will have challenges coming

next month as well in every class.

And then we sprinkle in fun. In March, we

had a lot of themes in terms of music in

the classes, we’ll bring that back again

that was very popular. The Taylor Swift

were obviously sold out. So maybe we

bring Taylor Swift back again.

AM: Last Summer, you launched in the US

with your Hamptons pop-ups. Are you going

back to the Hamptons this Summer?

NR: We will go back to the Hamptons, but

not in the same way. We’ll focus on unique

events throughout the Summer. So we

have some fun partnerships coming up.

We’re not ready to announce it just yet,

but we’ll be at various beach clubs, hotels,

outdoor events close by water.

AM: Our readers and community travel.

For those who are going to Copenhagen,

can you tell us more about the Copenhagen

studio?

NR: So we have people, when they start

here and go there, they’re like, why don’t

we live there? So the Copenhagen location

is quite big. It’s on the water so we

have a sauna club. We do guided sauna

sessions as well. It’s on the canal so you

cold plunge and then you go back to the

sauna. So you go back and forth, but it’s

compared to going to a sauna here in

New York, you can’t even compare the

experience because you’re jumping in

with a morning view or an evening sunset.

It’s a totally different thing so we

have that. Then we have this concept

here - the Strong concept, we have a recovery

room, we have an open gym space

as well, we have a café, and then we have

a studio that we call Revival that’s more

focused on breath work, meditation, and

mat work. So it’s quite a big place. But

it’s incredible. On a Saturday or a Sunday

there, you’ll see people that are

there for, I’m not even lying, like 3

hours.

AM: We can imagine that.

NR: They go from concept to concept,

and then they hang out in sauna.

They buy coffee in the café and

they hang out with friends. It’s like a

wellness oasis.

AM: Are you thinking about additional

locations for NRTHRN Strong?

NR: We are looking around the city.

We haven’t found a location yet, but

it is something that we’re considering.

AM: When you’re not in the studio,

how do you take time for yourself?

NR: I like to go golfing on weekends.

I go to Chelsea Piers, they have a driving

range there. I like to spend time

with my friends here in the city. I like

to be outdoors. You know, it’s New

York, I walk everywhere. In Copenhagen,

I drive everywhere. Here, I walk

everywhere. I never get uninspired by

walking around the city. I think that’s

what I do more, mainly. And then on

some weekends, if I can, I love going

out to the Hamptons and just relax. If

I go there, I make sure to do a lot of

ocean swimming. It’s what I miss the

most about Copenhagen. So I do that

when I’m in the Hamptons.

@nrthrnstrong

PHOTOGRAPHY COURTESY | NRTHRN

Strong

We have always been fond of the quote,

“to know where you’re going, you have

to know where you have been.” Not only

does that include your personal journey,

but we also believe it includes insights

from your ancestors as history tends to

repeat itself. We enjoy mapping out our

family trees, hearing stories and seeing

how we are connected to others. We

have used Ancestry.com for years to create

our tree and to see records as they

have become available. Recently, we sat

down with Nicka Sewell-Smith, Sr. Story

Producer to find out why finding your

family history is important, tips we can

use, and how best to navigate the site.

ATHLEISURE MAG: There is always someone

in the family who takes on the role of

being the person collecting the stories of

the family. So Ancestry.com is a site that

we have been a long time fan of because

of the vast amount of records and layouts.

We’re very well aware that your background

is phenomenal in this space so this

conversation feels like years in the making

that we’re finally connected to you to talk

to you about getting tips when you are going

into this kind of research for your family

history.

So when did you fall in love with genealogy

and realize that you wanted to do this

as a career?

NICKA SEWELL-SMITH: You know, I don’t

necessarily think that about this as a career.

I think that, you know, if you think

about that movie Crash, where I don’t

know if you’ve seen it, where like everybody

had to be at a particular place at a

particular time. That’s kind of how stuff

operates for me.

AM: Same, love a Crash reference!

NSS: I come from a family of storytellers

and I don’t necessarily think that I

thought about it from that vantage point

- just folks who you know innately had a

knowledge of the beginning, middle, and

the end and how to add all the details.

When you have 2 parents that come from

storytelling backgrounds like that,

it just makes the perfect storm for

somebody to enter this world. So

it was that, it was the fact that, you

know, one branch of my family, we’ve

had family reunions longer than I’ve

been in the world. So every two years

we were coming together for the

common purpose of our family, connecting

and doing all that.

You know, the early work that was

done on that side on family history

- that first family tree is one of the

first things I remember sitting down

reading by myself as a kid. I would

just ask my mom all these questions

about everybody that was there and

then I went to college for journalism.

Wrapped into journalism is the need

to search and find stories. So I think

that’s actually what made me a great

researcher is always trying to find

the angle of history, a person’s story,

something that will like resonate with

this specific person that I’m talking

to or whatever the campaign is that

we’re working on. I think that’s definitely

what gave me a good skill set.

AM: Tell us a bit about your background

and how you came to Ancestry.

NSS: I’ve been in the Ancestry family

for close to a decade now, but more

formally for the last three years.

Ironically, I got to Ancestry because

of my cousin Crista Cowan. Me and

her had actually met at a genealogy

conference probably about 12 years

ago when I discovered her mom was

among my DNA matches. And I was

like, wait a minute. This is Crista. Am

I related Crista? So we were at the

same event and we were just like,

okay, we’re going to meet there. It’s

so funny. If you actually go on Ancestry’s

YouTube channel, you can see

the video when me and Crista first

met in person. She’s white and I’m

Black. How are you guys related? We

know now, we know exactly how

we’re related. Crista was just like, “you

would be an excellent, asset for our

team.” I had never even entered the

world of consulting, I didn’t even know

that I had the ability to do that or that I

had the ability to knowledge. Sometimes

when you’re meant to do a thing other

people see it before you do!

Within weeks of me signing on, I was doing

a virtual interview with Essence Magazine,

which you already know for Black

women, that’s like the like thing. And I’m

like, “oh my gosh!”

AM: It better be right because you know

that everybody, Grandma, etc is reading

that!

NSS: Right! It’s a mainstay. Within like two

weeks after that, I was on set in New Jersey.

I had never been in New York before.

I was sitting there with Dionne Warwick.

AM: Ok, now.

NSS: Like literally that happened! This is

fun. I like the variety. Every day is different

and that is what I like so much about it

is that I can nerd out on content and help

our content acquisition team develop the

descriptions for the different collections

we have. I can be working on a Hackathon

project um or I could be interviewed like

this or leading a bus tour! I cannot forecast

what we’re going to be doing. I have

no idea. Just like, I have no concept of every

set of set of records that are on the

site. I’m constantly coming across stuff

where I’m like, we have this?

AM: What is your official title at Ancestry?

NSS: So my official title is Senior Story Producer.

So in essence, we work with our

marketing colleagues, programming colleagues,

and we work with pretty much

all across the business, helping people to

unearth stories, to bring them to life so

that people can see the power of what

Ancestry is.

AM: And for those who aren’t aware, how

do you define genealogy or being a

genealogist?

NSS: I think that the term or anything

with an “ologist” intimidates people.

AM: Right.

NSS: You know, it doesn’t matter is

what it is. I’m a Crayonologist!

AM: You’re like, whoa, put your crayons

away.

NSS: There probably is somebody

that is a Crayonologist.

AM: Crayola does have someone like

that actually – there was a press release

a few years back.

NSS: I need an Instagram BTS on the

Crayolologist.

For genealogy, and we typically use

the term genealogist and family historian

kind of together. It’s just literally

the study of pedigrees and family

trees. Most peers will say genealogists.

I like family historians. I feel like

family history is, what I say is - it’s the

dash between the dates that is where

you get the most information. You

are getting information around when

a person was born, where they were

born. Same thing for where they died

and when they died. But that dash

between those dates is the context.

How did they get that job? Why do

they live in that environment? That’s

where I like to live. I think that that

dash is family history.

AM: We’ve been working on our family

tree over 15 years or so. It came out

of a curiosity in terms of how far could

we go back? It would be challenging

due to being Black when you hit certain

areas in time.

Why is it important for someone to

begin to engage in this activity and to

put it upon themselves if no one else

in their family has done it?

NSS: I think for Black Americans in particular,

starting is the most important

thing and the reason why is as we allow

more time to elapse the stories, the facts,

the documents, the pictures, start to become

fewer and fewer. When someone

becomes intentional about documenting

it in the time in which they live and they

pass it to someone else to that next person,

they don’t have as much work to do.

As time goes on and as we get access to

more records and the way that records

are discovered changes, there’s going to

be more things that are going to open

up that weren’t available when the initial

person first started to do research. I think

it’s the fact that for me, you know, my

grandparents, their grandparents were

enslaved. So where I have that phenomenon,

my son and the generation after him,

for them, the context is, oh, my grandparents

lived through segregation. So what’s

going to happen for them when they’re

grandparents? For them, it’s going to be,

we were alive for the first Black President.

So you have to keep sort of these milestones

and the stories related to it. You

have to keep it at the forefront and I think

for that one branch of the family that I

talked about, I had a cousin who pre-computers

started doing this research, they

were going to the archives and doing all

this kind of stuff - I had that head start

there. When I got into it, my research

questions were different.

His were just, can I put a tree together?

Mine was, can I find the last slaveholder?

For other branches of my family, I was

the, can I just get a tree together person?

That’s the thing, because we’ve got

4 grandparents, 8 greats, 16 great greats.

Your work is never done. And as I always

say, if people keep being born and dying,

you’re never finished. You never will be.

AM: What are some general tips that we

should keep in mind before we embark

upon setting our family tree? What should

we kind of be doing?

NSS: Really, the most important

thing is utilizing the living resources

you have around you. I think a lot of

people just forget that they have living

history and individuals who were

alive before them who remember

those folks or got the stories that

you didn’t get. I think that also is the

beauty of when you work in community

and in concert with others on Ancestry.

You start to find other family

members that are building their trees

out and researching the same people.

I remember in one branch of my family

where I have so many pictures, you

can literally correlate it to how early

on people attained property and land.

Wherever that generation is, that was

their goal. They met it. Then the next

generation, they don’t have that goal

anymore. For them, it’s a matter of

well, we don’t have that goal, so we

can afford to buy a camera or afford

to go get photos.

So I have this one picture of my great

grandmother and her sister-in-law,

it’s gorgeous. It’s like a postcard essentially.

I’m an AKA and I love the

fact that it was literally on Founder’s

Day which is the date of this photo.

AM: Oh, wow.

NSS: So I was like, oh my gosh, this is

interesting. So I uploaded the picture

and I didn’t know I had a cousin who

had been trying to find a photo of her

great-grandmother. The only picture

she had was one where she was to

the side. She wanted to know what

she looks like. Then when she’s found

the picture, it’s her great-grandmother

and my great-grandmother.

So my great-grandmother’s sister-inlaw

was her great-grandmother. It’s

literally, she looks just like her. I was

like, so here you were, trying your

best to get a picture of a woman and

all you had to do was look in the mirror!

So when we met in person, I was

like, okay, we have to take a picture

and we both look just like them. I’ll

have to send you like a picture so you can

see. I remember I posted that on social

and people were like, this is so crazy that

you all look just like them. It’s just one picture

of sepia and the other one is in color.

So I would say, that’s the reason why

you’ve got to connect with other people

in your family first. It’s because they have

those pictures, they have those stories.

You might have walked away with one

thing or your side walked away with one

thing and their side walked away with

something else.

I think another tip is your home and what

you have in your possession. I think people

don’t really think they have anything.

No, actually you do. You know, one of my

grandmothers was like the funeral maven.

I promise that lady went to funerals with

people she didn’t even know. I don’t understand

it to this day, but she was totally

like a funeral maven and she would just

keep these programs. You know you’ve

just got to save the program. We lived

miles away from her. So she would periodically,

like quarterly, she would send

my mom a stack of obituaries of people

who had died. So I remember being the

one who would go to the mailbox and

I’d be all excited to go and get this package

of obituaries from my grandma. Like

what teenager is like that? That was me. I

remember the first time I saw a color one.

I don’t even know what my mom did with

all of those because some of them were

family, but some of them were just like

friends. But like it’s those things where

we’re in a culture now where the mortuary

has a website with the information.

You have to think about what we have

already in our possession and sometimes

those things can answer the questions

that we have around what’s going on

with our family trees. And that might be

the only thing we have that substantiates

that.

AM: What we love most about Ancestry is

everything is so organized. You have the

newspaper documents and when you roll

your cursor, it’ll enhance the document

so you can see what it says as sometimes

the incursive may be tough to read. As

the family historian, you feel like Carmen

Sandiego!

NSS: So I actually brought her up

during a meeting yesterday. And I

was like, do you guys even know who

that is? That show was like the journey

and return. If you were into that,

you got it.

AM: So what are the kinds of items

that you generally can find when they

access it between the Newspapers.

com and other resources?

NSS: So Ancestry, we are a company

of many aunts and uncles. You

know, that’s one of the ways that I

describe to people who I report to

is I say who my grandmother is, who

my parent is. Everything from Fold3,

which is military records, Newspapers.com,

which is the newspaper’s

archive, Find A Grave, Virtual Cemetery,

where volunteers go around

to cemeteries around the world and

photograph headstones.

There’s just Ancestry in general. I

think also people don’t know or aren’t

aware because we’ve got really

great marketing that Ancestry DNA

and Ancestry are both still Ancestry.

People think that you can just DNA

test and that’s all we have. No, there’s

70 billion plus historical records on

the side. Most folks, it’s the U.S. Census.

That’s probably the number one

record that they’re going to use because

you can go back in time every

10 years. You can see family groups

together. One of my favorite things

is the multi-generational household

where you’ve got the parents and

the kids and the grandparents and

sometimes the great-grandparents.

I’ve even seen great-great-grandparents

in the same house. There’s

that there’s a draft cards, you know,

that’s one of my favorite things to

share with folks where they can see

the signature of their, their male an-

cestors or, a vital records like births,

marriages, and deaths from the actual

certificates to indexes. All these things,

you know, really come together. And really,

again, it just broadens out what we

know about folks. And then within each

of those records, you get a bunch of different

things. In the 1950 census, it will

tell you things like, or actually 40 will tell

you the highest level of education a person

has. Where they were living five years

earlier or where they were living the year

prior. You get their occupation. Did they

own their land? Even like crazy stuff like,

did they own a radio? Could they read or

write? There’s all kinds of stuff like that

where if you’re just focused on the names

and the dates, you’re going to miss all

that additional contextual information.

So, yeah. So we have so much stuff.

Sometimes there’s unique state specific

stuff where we tell you, here’s the history

of this collection. Here’s where we got

it from. Here’s what you can find. Here’s

maybe a way that you can go and get

more information based off of what you

find here. Like that part too is important

because the collection I’ve been talking

about most recently are like the cosmetology

licenses in California where they

say she could pin curl. In that collection

there’s a lot of immigrants who were

starting their own businesses and literally

trying to make themselves in a new place.

And so you’ll see them, you’ll see Black

folks. It’s a great genealogical source.

AM: What should we be mindful of? We

had this happen in our family this weekend.

You’re told certain stories in your

family that become canon. It is great that

you hear those stories. But then when you

start looking at the documents, you’re

like, wait, the story that was being told

and what the paperwork is saying doesn’t

match up. So we were told that there was

a certain celebrity that was in our family

and we wanted to know from what

branch. When the branch was mentioned,

that didn’t align with the documents. It

became a long conversation and number

people on speaker phone to get to the

bottom of it because people remembered

conversations that were said but the

documents are the documents in many

respects. It’s not to say that someone

couldn’t have said something in a document

that could be in question. What

should we be mindful of in knowing

that, yes, people are telling us these

stories, but maybe these stories might

be twisted for whatever the reason it

is and aligning that with what the actual

historical record is saying?

NSS: Yeah. I think about the game

telephone. You’re doing team building

and the first person says the thing

and then it gets passed and then people

think they hear one thing, but they

don’t and it ends up getting transposed.

It happens quite often. You

know, it’s not that the person was lying.

It’s just that they just got the stories

confused. You’ve got to remember,

again, you’ve got 2 parents, 4

grandparents, 8 great-grandparents,

16 great-greats. And, you know, for

your mom, that’s just my side of the

family as opposed to, actually, it’s my

dad’s side. So people don’t kind of

know where the off-ramps are. People

come to genealogy and family history

trying to substantiate stuff that

you’re talking about. Generally, what

I tell them is, run into it. Do not chase

the proverbial we’re related to and

the reason why is sometimes you get

confirmation bias. Oh, look, this name

matches - actually, hold on, step back

- That might not be that person and

here’s why. This and this are not quite

lining up.

I’ve been there, so there’s a branch of

my family that has around our origins

in Africa. I was like, listen guys the 6

pages of records that I have with regard

to enslavement do not go back

to Morocco. The oral history you all

have about us not being enslaved –

no. What I have, that’s not it. It’s not

my job t say you’re wrong. I’m going

to let you believe whatever you want

to believe. Then I have other branches

in my family where it was spot on!

There were no deviations, the names

matched and it’s like how did the story

stay intact like this? I have one infamous

ancestor that I often talk about it and

I say that he is the ancestor that if he is

going to be in a debate on who my favorite

one is – it’s him. He’s the one where

we are all related through our dads but

it’s our moms who have passed on the

stories as our dad’s have passed. It always

blows my mind, because our moms

shared the stories and that’s how we all

found each other. Then we started going

online and searching, and one found me,

the other one found me. I would say don’t

throw out the baby with the bathwater

on the story because some people do.

At the same time don’t lean so heavily in

on them either. It’s research, but there’s

a human and emotional component to it

and there’s an identity component to it is

where things get murky because we process

in our own way.

I give people permission to seek this information

out because sometimes folks

need a vote of confidence. They need

someone to say it’s okay and and you

know it’s it’s okay to go and search the information

out. Maybe it is a journey you

take for yourself and once you have absorbed

it, you can share it with others and

let them sit with it.

AM: That is a great point.

One of the things, once you start delving

into the rabbit holes is you learn terms.

There is a termthat to this day it baffles

when the site notes that a family member

is x amount removed. When we first read

this, we thought oh this person and then

divorced, but we now know it doesn’t

mean that. Can you define what it means

when we see this?

NSS: Imagine that your family is represented

in a multi-story building. Your earliest

ancestors are on the first floor - those

are your great great grandparents. Then

when you move up to the second floor

that’s where your great grandparents

are. The third floor is where your grandparents

are. The fourth floor is where

your parents are. And the fifth floor

is where you are at in the building. If

you want to go and visit your parents

or their first cousins, you have to go

down the next floor.

AM: Right.

NSS: That’s what once and twice removed

is. So, you know, it’s like,

they’re still in the building, but I have

to go to the floor. So if I want to see

mom’s first cousin, I got to go down

the floor. If I want to see grandmother’s

sister, I’d go down to three.

If you’re on five, you want to go see

your grandma’s sister or anyone on

that generation, you’ve got to go two

floors down.

AM: What is a DNA cousin because

when you’re watching Finding Your

Roots, every now and then, he lets

you know about your DNA cousin.

What does that term mean?

NSS: So DNA cousins, are folks who

have had their DNA and we test them

compared to your DNA. We have identified

that you all share segments of

DNA so you’re related genetically and

then you have to go about the work

of trying to figure out exactly how.

For the example I gave with me and

Krista me and her mom share I think

20 cinnamorgans or something like

that. Cinnamorgans is the degree of

relatedness and then it was using deductive

reasoning - who’s in common

with me and her mom on my side? It’s

my grandmother my paternal – for

her it’s her maternal grandfather so

it’s opposite sides. From there, who’s

living where – where is the relationship

at and we got back to I think

it’s my fourth parents or fifth grade

parents - it’s back that far, but it was

traceable. The closer the relationship,

the more dna you share with the person.

The further out, the less amount

of DNA that you share.

AM: For those that may be hitting a brick

wall on Ancestry, are there services that a

person could use professionally to get the

information?

NSS: So one of the parts of Ancestory is

called Pro-Genealogists, and there are a

whole team of professional genealogists

who are certified, and they work and specialize

in specific areas around the world,

not just the United States. So if someone

got stuck and was not sure what to

do, they could connect with Pro-Genealogists.

Also, we have a whole section of

learning that we have on the site. If you

go to ancestry.com/education, we do

weekly webinars. Those are free for the

public that teach you how to use the site

and how to delve into collections. Plus

there’s the wiki.

AM: For those of us that are Black, being

able to search family origins becomes a

little tougher as you keep going further

back. What are some of the resources that

we should be using?

NSS: I think the number one thing is your

timeline. I think folks ignore this because

we want to get back as quickly as possible.

But having a timeline, meaning who’s

in play, where are they at, where are they

living? This is key especially prior to 1900

- even though that sweet spot we want

to really contextualize where folks are at

between 1865 and 1870 we really need

to qualify the reconstruction time period

and you know post-slavery time period

you know to 1865 to 1899 to be honest

right because folks were moving around,

they were assuming what their identities

were. They could have gone by one surname

in 1870 with another one in 1880.

They could have moved to different counties.

They could have been involved in

transportation.

I was just with some folks last week where

a friend of mine, her family’s from King

Street, South Carolina. And there were a

group of more than 400 newly emancipated

folks who were taken by the Freedmen’s

Bureau. They were taken from

King Street to Texas. So here’s the

thing. If somebody found them, this

was before 1870. So if someone found

them in 1870 in that Texas county and

saw that they were born in South Carolina

- they may make the mistake of

thinking, oh, well, they were brought

here by their slaveholder. They were

not brought there by the slaveholder.

They were brought there by the

Freedmen’s Bureau. So having that

timeline is important. You’ve got to

know who’s there, what they’re doing,

who they’re involved with. And

then I think it’s really mining through

the records. And especially when

you get between 1865 and 1870, it’s

so key. Who were they working for?

Were they involved in land leases or

labor contracts or supply contracts?

Who were those conglomerates that

they were involved with? Were those

potentially the people who enslaved

them prior to, you know, have you

searched for them as free people of

color before 1865? We can’t figure out

that, you know, 10% of the population

of black folks in the U.S. were free

before the Civil War. And then it’s like

the clues are there and sometimes

they’re hard to see. Sometimes you

find them genetically. It may be that

you have a bunch of DNA matches

from a county or a state where you’re

like, we have no connections to these

folks, but this is when I would say

that’s your ancestor screaming very

loudly to pay attention to this.

AM: We enjoy when Ancestry provides

hints. It’s the first thing we do

after logging in. How important is it

for you to check your hints?

NSS: People get used to it when they

first start building their tree out. But

I think people also forget because we

are constantly adding stuff to the site.

Then there are also things that we do

as well where like if you’re logged in

on the homepage, you will see hints

that are targeted to Black History

Month or Women’s History Month.

When 1950 Census came out, we had a

whole tab under all hints that was literally

just the 1950 Census. So you could just

mine through that. So hints are super important

because they’re doing the work

for you.

AM: We love when see that little green

leaf which let’s us get that information!

NSS: What I love to see too, there are

when people upload their own stuff that

they have in their own collection, like pictures,

funeral programs, things like that,

that hints as well. People who also are

building out trees with the same folks.

It’s giving you a nudge to go check those

things out.

AM: For those who are just starting out,

what is the reasonable expectation of

how long you’ll take or spend time finding

your person. When you watch Finding

Your Roots, it’s an hour but the research is

so much longer! When we started our tree

we did it in 2004 and continue to spend

hours each week combing through new

records that have become available.

NSS: I mean, it’s kind of hard to tell. Here’s

the thing. If you’re in my family, you’re going

to look out because my tree is there. I

mean, and once you get back, it’s going to

go. You know what I mean? And for other

people, they’re the first folks starting out.

It’s kind of hard to prescribe how long it is

but you’re right in your assessment that

you know we love our partnership with

Finding Your Roots you know like that’s

a very corralled show that shares the details

in 1 hour. The way that the show is

framed, it’s two people in the episode and

they have to hone in on a limited amount

of stories so even in that hour you’re still

not getting the whole tree!

You’re going to spend the time it takes to

do this. I also think it bears repeating slow

down do not feel like you gotta get back

to the beginning of time the first time that

you sit down because you’re likely missing

so much context with your ancestors

that you just miss because you’re speeding

through, you’re not reading

through everything, and you’re

missing crucial important stuff that

you’re going to need later. And the

other thing I’ll also mention is people

just say, like, what’s the most underutilized

record set? And I always

tell people, it’s the stuff you already

have. That’s the most underutilized

stuff. Because your perspective on a

person, an event, It’s based on what

you know at that moment when you

encounter it. When you learn more,

your perspective generally is going to

change and shift in time. And you’re

going to read through the same subject.

It’s going to feel like you’ve done

it 700 times. And you’re going to have

700 different thought processes.

AM: For those of us who have accounts,

how are we able to like share

that information?

NSS: So there’s lots of ways. You can

share your tree directly. So anyone

with a registered free account can

look at and can view a tree. The subscription

comes into play when you’re

accessing certain record collections.

But there are still a ton of records on

Ancestry that are free. There’s also

when you have things like Pro Tools,

you can report where they can start

from your perspective and then go

to the earliest ancestors or vice versa

starting from the earliest ancestors

down to you and then you also have

charts and things that you can print

out like pedigree charts right.

AM: Is there anything coming up in

Ancestry.com that we should know

about in terms of certain collections

you guys are going to be focused on?

NSS: There are so many things I’m

thinking of but the one that is coming

to mind due to the timeliness - it’s

America’s 250 years coming up. We

have our Whole Stories On Us Campaign

and we collected stories all

across the United States for every

state for the known and unknown figures

in the US. So that campaign rolled out in

January of this year. We’ve had murals

commissioned in two different cities in

Chicago and in New York to commemorate

stories that we were telling there.

So the one in New York featured the first

Black Chief in the Fire Department of New

York along with a photo of a woman and

her children that he saved from a burning

building in 1929 and what we were able to

do was bring the descendants of the firemen

and the descendants of people who

survived the fire together so they could

meet. They had never met.

Then we had another thing that we did in

Chicago where we focused on Women’s

History of the statues in Chicago as 95%

honor men they don’t honor women and

we worked on that and we did a bus tour

that told the story of women who helped

build the city of Chicago and so the mural

that we have in Chicago I think it’s still up

to the end of March. It features Mary Emerson

Haven who was one of the founders

of the YWCA along with Dr Margaret

Lynn who was a Chinese doctor in Chicago

and then the bus tour stops go all over

the city.

AM: That’s cool.

NSS: We have one more tour that’s in a

couple days and then we have a connection

program with YWCA and we sponsor

their Tech Girls Program. So we have

a whole tour that we did specifically for

them and then we’re continuing to expand

out throughout other geos across

the country to continue to tell those stories

but the landing page is there. What I

think it does really effectively is it tells you

who the person is and it shows them in

Ancestry records so that you can see that

these notable people and some people

who may not necessarily be as notable in

records.

@ancestry

@neeksmith

PHOTOGRAPHY CREDITS | Ancestry

This month, we made our way to Tokyo

Record Bar at their Vinyl Jewel Box which

boasts a unique omakase experience.

From an amazing blend of bites for their

7-course meal, you can choose to pair this

with an array of cocktails or sake (which

we chose on our visit). In addition to having

a great meal and experience in this lower

level portion of the restaurant, you also

get a card where you can select a song to

be played as the DJ works throughout the

dinner. With a selection of songs across

genres and decades, it’s an experience

that you have to check out!

While eating dinner, you can also see everything

that is being made as there is an

open kitchen. It’s a nice flow of being able

to savor the dishes, marvel at the plates as

well as how certain dishes are presented,

and feeling like it’s a cozy vibe.

Afterwards, you can go to the main level

and opt to continue to have cocktails at

the bar or to enjoy additional a la carte

items. After our meal, we enjoyed siiting

down with Executive Chef Ignacia Valdés

to find out about the restaurant, the dishes,

and the vibe!

ATHLEISURE MAG: We had a great

omakase experience at Tokyo Record Bar!

Before we get into that, can you tell us

about your culinary background and how

you came to the restaurant?

EXEC. CHEF IGNACIA VALDÉS: Originally, I

was born and raised in Chile and at a young

age, fell in love with cooking. I studied at

FERRANDI Paris, a culinary school, where

I honed in on the craft and held roles at

Michelin-starred Ze Kitchen Galerie (Paris)

followed by fine-dining restaurants in

New York City like Frevo, during the time

it earned its Michelin star and New York’s

celebrated Bar Contra.

A friend of mine connected me with the

team at Tokyo Record Bar, where I met

the owner, Ariel Arce, for drinks and instantly

clicked. Thereafter, I came one

evening to prepare and cook a set menu

for some of the team members and was

offered the executive chef position.

AM: How would you define your style

of cooking?

EXEC. CHEF IV: I would define my

cooking as fresh, creative, and seafood-focused,

with an emphasis on

produce I showcase in my menu.

AM: What can you tell us about the

ambiance of the restaurant and what

guests can expect when they come in?

EXEC. CHEF IV: Tokyo Record Bar is inspired

by Japan’s vinyl jewel boxes offering

two experiences in two unique

dining rooms. The restaurant’s Vinyl

Jukebox (located on the lower level)

is an underground listening room and

seven-course izakaya-style omakase

experience is where I have the liberty

to craft a seafood-forward menu

each evening with fresh fish, which is

flown in from Japan and Europe. The

cocktail bar, situated on the upper

floor, highlights a selection of Japanese-inspired

bites and couture cocktails.

The ambiance is fun and entertaining,

allowing guests to handpick

the soundtrack for the night from

Tokyo Record Bar’s extensive vinyl

collection. I love to create a changing

menu that leaves an element of surprise

for the dinner.

AM: For those who eat on the main

level, is there a DJ there on that level

and if so, what are the playlists like

there?

EXEC. CHEF IV: On the upper floor,

known as the cocktail bar, we have

a rotating selection of DJs with their

own vinyl collection. Each evening

features a different DJ, keeping the

experience new and personalized.

AM: For those dining on the main

floor, what are 3 snack items on the

menu that you suggest that we can

enjoy?

EXEC. CHEF IV: In the cocktail bar, I’d recommend

guests order the Daily Selection

of Raw Seafood. Guests have the opportunity

to try some of my favorite oysters,

salmon, seabass, tuna, octopus, and

more, seasoned in a variety of spices. I also

love the Tuna Avocado Tostada, which is a

fried gyoza wrapper with a sweet peanut

sauce, avocado cream, and smoked trout

roe. It is fresh, sweet, and tangy. Lastly,

the fried shrimp wontons are crispy, juicy,

and are served with a spicy aioli.

AM: What are 3 mains that you would

suggest that we should think about?

EXEC. CHEF IV: When eating at the cocktail

bar, I’d suggest guests order the Tuna

Don or Don of the Day. I also enjoy the

Chicken Katsu with fermented chili honey,

hoisin, and pickled daikon.

AM: What are 3 cocktails that we should

have our eye on when coming in with

friendS?

EXEC. CHEF IV: The cocktails, served both

at the cocktail bar and vinyl jukebox, features

elegant one-of-a-kind, seasonal

highballs, couture beverages, and Japanese

twists on classic cocktails. Some of

my favorites are the White Pony (Yola

Mezcal, Gentian, Vermut, Calpico, Shiso,

Yuzu, Saratoga Sparkling, Black Sesame),

From Brown to Green (Cardenxe Sotol,

Tamarindo Infused Vermouths, Cucumber,

Ginger, Makrut Lime), and Tutti Frutti

(Suyo Pisco, Cappaletti, Nigori Sake, Oro

Blanco, Pet Nat, Lychee).

AM: What is a Vinyl Jewel Box?

EXEC. CHEF IV: Our vinyl jukebox at Tokyo

Record Bar pays homage to the jewel

boxes of Japan. We created an intimate

listening bar on MacDougal, before many

other establishments in New York; our

founder, Ariel, was inspired by this idea

and brought the vision to life.

AM: We had an incredible meal in the jewel

box for your 7-course omakase! Can you

tell us about the space downstairs in terms

of the ambiance and vibe?

EXEC. CHEF IV: The 20-seat underground

listening room and seven-course

izakaya-style omakase

experience is curated by myself and

the team. Guests are not provided a

menu, but rather a song card and vinyl

menu to allow guests to handpick

a soundtrack for the night. The experience

is curated by the team starting

with the captain, chefs, and DJ that

curates the soundtrack order. The

meal begins with a playful potato bite

(either millefeuille, hash brown, or

latke) paired with a rotating selection

of seasonal fish. Additional highlights

include oysters, dashi-poached cobia,

and maitake mushroom tempura.

AM: We love that as soon as we sat

down, we saw the pairings and cocktail

menu as well as a card that allowed

us to write down a song that

we wanted to hear! Why did you want

to have this inclusion of a DJ and vinyl

throughout the meal?

EXEC. CHEF IV: The restaurant has

been around since its opening in 2017.

We love having each guest feel part

of the dining experience and the excitement

that comes with curating

the playlist.

AM: Tell us about the omakase experience

and how frequently the offerings

change?

EXEC. CHEF IV: The menu changes

seasonally and is dependent on the

produce as well as fish received. The

first bite can change several times a

week; it fluctuates based on availability.

AM: We have had a number of

omakase meals over the past few

years, but we did feel that this one

definitely was different with a blend

of Japanese, French and Spanish influences

- why do you approach omakase

in this way?

EXEC. CHEF IV: I approach the omakase

menu similar to a set menu and curated

experience by the chef. Omakase translates

directly to “I leave it up to you” or

“I entrust it to you” in English. I for sure

feel deeply inspired by Asian condiments,

but I am also Latina and lived in France

for a long time. All of those influences are

definitely part of who I am and the menu

I create for guests.

AM: We were blown away by a number of

the dishes we had, which were paired so

well with the sake that we enjoyed! What

are your 3 favorite dishes that you have

made or included in this experience?

EXEC. CHEF IV: My favorites are Salmon,

Cashew leche de tigre, Perilla leaf and Jalapeno

sorbet; Octopus, Mole, Black garlic,

Daikon; and Coconut sticky rice-cream,

served with a Mango Granita.

AM: As we continue to navigate throughout

the Spring and look ahead to the Summer,

are there any events coming up that

we should keep an eye out for?

EXEC. CHEF IV: We recently launched a

Chef’s Playlist series where we spotlight

stellar and up-and-coming national and

international culinary talents. I have had

the pleasure of cooking alongside talent

like Executive Chef Dung “Junior” Vo,

of Nashville’s Noko and Chef Sebastian

Pincheira of the legendary Kai Sushi in

San Sebastián, Spain. Excited that Chef

Robert Mendoza (previously of Vivant 2

in Paris) will be joining us at the beginning

of May for a two-night only chef collaboration

and have a few exciting collabs on

the horizon, including Argentinian Chef

Clara Corso.

@tokyorecordbar

@ignaciavaldes_

PHOTOGRAPHY CREDIT | PG 174 + 186

Tokyo Record Bar | PG 176 - 179, 184 Paul

Farkas | PG 181 + 182 Craving Curator |

We had a great time at Prince Street Pizza’s

Brooklyn location launch party earlier

this month (271 Smith St., Brooklyn NY).

Known for the legendary ‘Soho’ Squares,

and as the Original Home of the Spicy

Pepperoni, their mission is to deliver happiness

in every bite. Indeed, we chowed

through many with a smile, including the

Spicy Spring, the Naughty Pie, Houston Jalepeno,

and the Four Cheese. What a tasty

combo!

The launch also featured their sexy new

uniform collab with Sergio Tacchini, a cool

style that definitely fit the spot well. We

were treated to several musical performances,

featuring Partner/Actor Nick Tuturro.

Check out Nick’s show ‘Delivering

Happiness,’ where he used to deliver lines,

and now he delivers pizzas. (Brother, Actor

Icon John Tuturro was there for a bit, and

left on our way in); and beloved recording

artist GASHI, who performed several of

his hit songs, even to an eclectic group of

neighbor pirates next door, who also got

some pizza over the fence. We love the

song My Year (featuring G-Eazy) - ‘This My

Year, This Gonna Be My Year’ for sure!!

In between bites and conversation, we

snapped some cool pics and took some

Oakley Meta HSTN Performance AI videos

of the concerts, and were hand-fed tasty

mozzarella sticks from Mad Mutz’s Mike

Hauke (also Owner, Tony Baloney’s) as we

were juggling our gear.

@princestreetpizza

PHOTOGRAPHY CREDITS | Paul Farkas

shot on SONY Alpha |

Those bomb French Dips from Salt Hank’s

have become a must in NYC! We popped

back to this well-deserved hot spot started

by Chef/Restaurateur/Author Henry

Laporte, a leading recipe developer and

content creator known for over-the-top

and viral recipes, to shoot some pics and

video of the inventive process that puts

these tasty sandwiches with love.

From the dry-aged sliced prime rib; to the

well-simmered jus; extra melty provolone

cheese; seven hour caramelized onions;

horseradish garlic aioli; fresh baguettes

from Franchette Bakery, and more; our

taste buds and stomach and eyes we were

just blown away each time we try them.

We also especially dug the hot pickled

pepper combo and slaw, with crispy fries

in different bites, just dippin’ away.

Head Chef David Rubenfeld walked us

through and ended with a fabulous cheese

pull that went on for days and days. Thanks

Henry, David & Team, loved it!

Be sure to check out Henry’s book, Salt

Hank: A Five Napkin Situation (A Cookbook),

and their line of seasonings and

condiments from Salt Love’s Club.

Thanks Chefs Henry, David & Team, loved

it - we’ll be back with friends for sure!

@salt_hanks

PHOTOGRAPHY CREDITS | Paul Farkas

shot on SONY Alpha

This month, we made our way to Midtown

to try Ginger Ristoranti for dinner on

an unseanably warm day this Spring! We

had heard a lot about this Roman-born

Mediterranean lifestyle destination that

comes together with it’s unique blend of

wellness, design, color, and culinary come

together! From healthy juices, satisfying

appetizers, mains, and cocktails - this was

defintiely a great meal to enjoy.

We sat down with Chef Gabriel Luca to

find out more about the restaurant, its

Roman roots and what we should order

upon our next visit with friends, family,

and colleagues.


Ginger Ristorantihere in NYC, we know

that it started in Rome and has 3 locations

there. What can you tell us about these locations?

CHEF GABRIEL LUCA: Ginger Sapori e

Salute was born in the historic heart of

Rome, with three locations embedded

within the city’s Centro Storico and close

to landmarks such as the Pantheon and

the Spanish Steps. Each address is deeply

tied to Rome’s architectural memory and

tells a different story. In Via Borgognona,

an original Liberty-style skylight washes

the room in soft natural light, while the

building itself once housed the boutique

of iconic Roman designer Laura Biagiotti,

leaving behind a sense of elegance that

still defines the atmosphere. At Corte Laica,

inside Palazzo Raggi, the space was

once a convent courtyard and today lives

beneath a Rationalist skylight that preserves

its openness while giving it a luminous,

contemporary identity. Across all

three Roman locations, the vision is consistent:

to inhabit beautiful historic spaces

and reinterpret them through a fresh,

wellness-driven lifestyle lens.

AM: Can you tell us a bit about the background

of the Roman restaurateurs?

CHEF GL: Ginger is driven by the vision of

founder and owner Dario Asara, who, although

born in Rome, has Sardinian roots

- a heritage that deeply informs the

philosophy behind the brand. Sardinia

is one of the world’s Blue Zones,

where lifestyle, food, sea air, and a

strong connection to nature have

long contributed to exceptional longevity

and quality of life. That idea

of living well is central to Ginger. Together

with his wife, Corinna Bassetti

Josi, who leads the creative direction

of the brand and imagines each space

with a strong visual identity, Dario

built a concept where Italian tradition

meets a more vibrant global perspective.

Their travels, especially throughout

South America, introduced a colorful

fruit-forward energy that can

still be felt across the menu today.

AM: Why did you want to bring Ginger

Ristoranti to the US and to launch

here in NYC?

CHEF GL: New York felt like a natural

evolution for Ginger. It is a city where

people move fast, yet think carefully

about quality, ingredients, and how

they want to feel. That makes it the

perfect place for a concept rooted

in balance - where Roman hospitality,

Mediterranean freshness, and a

contemporary wellness mindset can

all coexist. Bringing Ginger to NYC

meant translating our Roman DNA

into a more cosmopolitan rhythm

without losing the warmth, generosity,

and sense of pleasure that have

always defined us.

AM: You’re located in Midtown, steps

away from Rockefeller Center which

is a busy neighborhood that is a mix

of the theater crowd, media conglomerates,

and other businesses and then

you open the doors and you step into

an oasis of vibrant hues and calm that

gives you the feeling of being transported

to a resort like destination

where Summer never ends. You are

located in the former Exxon building

and the restaurant is 7,000 square

feet! Tell us about the asthetic and

interior design of this restaurant and

why you wanted to be in this neighborhood?

CHEF GL: Our Midtown location, inside

the former Exxon Building at 1251 Avenue

of the Americas, is our most ambitious

project to date: a 7,000-square-foot

restaurant conceived as a contemporary

Mediterranean escape in the middle of

Manhattan. Being steps from Rockefeller

Center placed us in a neighborhood that

is constantly alive - from office workers

and media to theatergoers and visitors -

and we loved the idea of offering a sensory

contrast to that pace. Warm terracotta

tones, light woods, lush greenery, and

tactile surfaces soften the city outside and

create a feeling that is sunny, relaxed, and

transportive. The space was imagined by

Corinna Bassetti Josi in collaboration with

Costa Group, with the goal of creating

not simply a restaurant, but a destination

where design, light, color, and lifestyle all

become part of the experience.

AM: What are the spices and ingredients

that are indicative a Roman-inspired

menu.

CHEF GL: At the heart of a Roman-inspired

menu are straightforward, yet deeply expressive

ingredients: extra virgin olive

oil, pecorino romano, black pepper, artichokes,

chicories, anchovies, citrus, and

fresh herbs. At Ginger, we build on that

foundation with seasonal vegetables, ginger,

tropical fruit, bright vinaigrettes, and

a lighter hand overall. The result is a cuisine

that still feels unmistakably Italian,

yet more vibrant, contemporary, and naturally

aligned with how people want to

eat today.

AM: Guests can enjoy an all day menu

that focuses on healthy interpretations of

these dishes. Your menu is rooted Roman

culinary traditions - can you tell us what

those are?

CHEF GL: Roman culinary tradition is rooted

in simplicity, seasonality, and intense

flavor rather than excess. It is the cuisime

of olive oil, vegetables, handmade pasta,

cured meats, cheeses, and iconic pairings

such as artichokes with guanciale

or black pepper with pecorino. At

Ginger, we keep that soul intact while

reinterpreting it through a fresher

lens: more produce, more brightness,

lighter sauces, raw preparations, and

fruit woven naturally into the menu.

It is comfort food with energy - traditional

in spirit, but more fluid and

modern in execution.

AM: What are 3 appetizers that we

should consider whether we’re coming

in for Lunch or Dinner?

CHEF GL: 3 appetizers to try:

A vibrant beginning that captures

Ginger’s signature style: colorful,

polished, Mediterranean, and full of

freshness.

Suppli - Golden and crisp on the outside,

with a comforting molten center;

crispy rice and tomato balls filled

with mozzarella, served with basil

mayo.

Crudo di Ricciola - Bright, silky, and

elegant; sliced hamachi with pimenton-marinated

mango, shaved spring

onion, and toasted macadamia.

Barbabietola - Earthy yet luminous,

with a beautifully balanced sweettart

finish; braised beets, green apple

puree, pickled green apples, toasted

almonds, and raspberry dressing.

AM: What are 3 pastas that we should

be thinking about?

CHEF GL: 3 pastas to try:

Here, handmade pasta becomes both

comforting and refined - a meeting

point between Roman soul and Ginger’s

lighter, more expressive style.

Paccheri - Generous and satisfying,

with a delicate maritime richness;

homemade pasta with wild branzino

ragu and confit cherry tomatoes.

Gnocchi ai Carciofi - Pillowy, savory, and

deeply Roman in spirit; homemade potato

and parsley gnocchi with sauteed artichokes,

guanciale, and crispy Parmigiano.

Bottoni di Burrata - Silky and gently indulgent,

with creamy and briny notes in balance;

burrata-filled ravioli with mussels,

tomato sauce, and black pepper.

AM: In terms of Mains, what are 3 that our

table should consider ordering?

CHEF GL: 3 mains to try:

Balanced, nourishing, and visually vibrant,

these plates reflect the way Ginger brings

together wellness, flavor, and polish.

Salmone - Luminous and gently sweet,

with freshness in every bite; roasted

salmon with ginger glaze, avocado puree,

mango, cucumber, watermelon radish,

and sesame seeds.

Spigola - Clean, elegant, and Mediterranean

in tone; wild striped bass with red

pepper reduction, shaved fennel, and

black olive powder.

Saltimbocca - A timeless Roman classic

with a refined touch; veal filet rolled with

Prosciutto di Parma, butter and sage

sauce, and broccoli rabe.

AM: What are 3 sides that we should or to

compliment our meal?

CHEF GL: 3 sides to complement the meal:

Simple, intentional, and full of character,

these sides bring contrast, texture, and a

distinctly Mediterranean point of view.

Patate - Crispy, golden, and moreish;

crispy russet potatoes served with mustard

mayo.

Melanzane - Soft and smoky with gentle

spice; seared Japanese eggplant with

oregano and pimenton.

Cime di Rapa - Bold and savory with a

pleasant bitter edge; sauteed broccoli

rabe with garlic oil and chili.

AM: For those looking for pizza, what

are 3 that we should keep in mind?

CHEF GL: 3 pizzas to know:

Our pizzas feel classic yet elevated,

with premium ingredients, lively textures,

and the kind of flavor contrast

that makes them instantly memorable.

Barese - Bold, savory, and slightly

spicy; smoked provola, Parmigiano

Reggiano, sausage, broccoli rabe,

and spicy olive oil.

Nerano - Creamy and indulgent while

still feeling fresh; zucchini, Parmigiano

fondue, and zucchini chips.

Parma - Airy, elegant, and effortlessly

Italian; Prosciutto di Parma, arugula,

and shaved Parmigiano Reggiano.

AM: What are 3 salads that we should

know about?

CHEF GL: 3 salads to highlight:

Fresh, polished, and lifestyle-minded,

these salads are designed to feel

nourishing without ever sacrificing

personality.

Seggiola - Crisp, colorful, and layered

with texture; avocado, carrots, celery,

fennel, grape tomatoes, Castelvetrano

olives, watermelon radish,

organic seeds, mixed salad, and balsamic.

Aurelia - Savory and gently sweet,

with a satisfying crunch; steamed organic

chicken, green apples, celery,

parsley, toasted walnuts, mixed salad,

and mustard dressing.

Botticella - Bright and contemporary

with a tropical note; house-cured

salmon, mango, shaved spring onion,

toasted pistachios, dill, mixed salad, and

citronette.

AM: Tell us about the Salumni Bar!

CHEF GL: The Salumi Bar is our celebration

of Italian conviviality and the pleasure

of sharing. It brings together premium

cured meats and cheeses in a way

that feels both classic and social, whether

guests order Salumi e formaggi, Formaggi,

Prosciutto e burrata, or hand-cut Patanegra.

It naturally pairs with aperitivo

and reinforces the idea that Ginger is as

much about gathering and rhythm as it is

about any single dish.

AM: We had the pleasure of trying one

of your ginger juices which was amazing

- what are 3 smoothies and/or juices you

would like to highlight?

CHEF GL: 3 juices and smoothies to try:

This is the most immediate expression

of Ginger’s identity: energizing, sunny,

fruit-driven, and rooted in feel-good living.

Ginger - Zesty, refreshing, and cleansing;

pineapple, fennel, ginger, and apple.

Buzz - Tropical and lively with a little kick;

mango, soursop, ginger, and apple.

Floripa - Smooth, rich, and quietly nourishing;

acai, banana, and apple.

AM: What are 3 desserts that we should

have in mind?

CHEF GL: 3 desserts to finish with:

Dessert at Ginger feels indulgent without

heaviness - polished, playful, and designed

to leave the table on a high note.

Tiramisu - Classic and airy with comforting

depth; organic coffee, savoiardi, and mascarpone.

Magnum - Textural and fun, with a crisp

shell and creamy core; homemade

gelato pop glazed with dark chocolate

and almonds.

Acai Cheesecake - Fruity, lightly tangy,

and unexpectedly fresh; acai-flavored

cheesecake with banana.

AM: What are 3 cocktails that you

suggest that we should have?

CHEF GL: 3 cocktails to know:

The cocktail list bridges Italian ritual

and New York momentum: expressive,

stylish, and built with the same

colorful energy that defines the room.

Fresh n’ Cool - Crisp, herbaceous, and

ultra-refreshing; gin, mint, lime, simple

syrup, cucumber, and club soda.

Amore Amaro - Layered, citrusy, and

gently bittersweet; vodka, lemon,

simple syrup, Aperol, strawberry, and

bubbles.

Ace - Bold and unexpected, with savory

brightness and spice; whisky,

carrot juice, lemon, orange, and a Tajin

rim.

AM: What should we know about

Aperitivo Hour?

CHEF GL: Aperitivo is one of the rituals

that most clearly expresses our

Italian side. At Ginger, it becomes a

lively Midtown pause: a moment for

spritzes, cocktails, selected wines by

the glass, and light bites such as olives,

Suppli, crispy potatoes, focaccia

bites, cold cuts, cheese, and calamari.

It is social, easy, and full of atmosphere

- the bridge between daytime

energy and evening conviviality.

AM: If you haven’t done so, please tell

us about your outdoor patio, The Bar,

and your private dining room?

CHEF GL: Each area of Ginger Midtown

was designed to feel like a

seamless journey between indoor

and outdoor living. The outdoor patio

is a small urban oasis, lush and intimate,

where greenery becomes part

of the experience through both planted

vessels and the natural palette

echoed in the furnishings. Inside, the

restaurant opens like a contemporary

piazza or indoor garden, with the bar

acting as its beating heart: the colors

of fresh fruit and bottles bring movement,

rhythm, and visual energy to

the room. Our private dining room offers

a quieter, more intimate point of

view. Enclosed by a Liberty-style glass

partition, it is full of natural light and

overlooks a public garden, creating a

beautiful balance between privacy,

openness, and nature.

AM: Are there any upcoming events

that you have that we should know

about?

CHEF GL: Yes - we are building a calendar

of moments that reflect the

lifestyle side of Ginger. Upcoming

highlights include a brunch event to

celebrate the opening of the new

brunch season, a Mother’s Day opening

celebration designed around

shared dining and togetherness, and

curated wine tasting experiences that

explore both Italian and international

labels. These events are meant to

bring people together around food,

atmosphere, and a sense of occasion.

@gingerristoranti.ny

PHOTOGRAPHY CREDITS | Ginger

Ristoranti

THE ART OF

THE SNACK:

2FIFTY

TEXAS

BBQ

This month’s The Art of the Snack gives us

the BBQ fix that we have had our eyes on!

Although you can enjoy this year around,

there is something about the Spring and

Summer where you really want to enjoy

flavorful BBQ! We took some time to talk

with Pitmaster/Co-Founder of 2Fifty Texas

BBQ, Chef Fernando González. With locations

in Washington DC and Riverdale, MD

where he serves Texas style BBQ, he is a

2X James Beard Best Chef Semifinalist and

is noted as a Top BBQ Outside of Texas by

Texas Monthly.

We wanted to find out about his passion

for this style of BBQ as well as what we

should have in mind when we stop by!

ATHLEISURE MAG: Can you tell us about

your background and your journey to becoming

a pitmaster?

CHEF FERNANDO GONZÁLEZ: I didn’t

grow up thinking I’d be a pitmaster. I was

trained as an engineer. I liked precision,

systems, and understanding how things

worked. Barbecue gave me that, just in a

different language. Fire, meat, time. You

learn to read things you can’t measure

perfectly. You cook by feel.

I spent a lot of time studying barbecue in

Texas. Watching, asking questions, making

mistakes. There are no shortcuts.

Good meat, good fire, and patience.

AM: What do you enjoy about being a pitmaster?

CHEF FG: It never gets easy. Every brisket

is different. Every day the smoker teaches

me something new. You stay a student if

you want to do this right.

AM: What led to why you wanted to open

2Fifty Texas BBQ?

CHEF FG: It came from obsession. I wanted

to build something honest. A place

where we could do things the right way,

even if it takes longer. No shortcuts.

AM: What is the meaning behind the

name?

CHEF FG: Around 250 degrees is

where the magic happens. Low and

slow. That’s where the meat transforms.

AM: From an ambiance standpoint,

tell us about the 2 locations that you

have!

CHEF FG: Both locations are built

around the smoker. You walk in and

you smell it first. Wood burning, meat

resting, trays moving. It’s casual, but

intentional. You see the process, you

feel the rhythm.

AM: When we talk about BBQ, what

are the spices and ingredients that are

indicative of foods in this category?

CHEF FG: For us, it’s simple. Salt and

pepper. Oak wood. Time. That’s the

base of everything we do.

AM: What style of BBQ do you offer at

your restaurants?

CHEF FG: Central Texas-style barbecue.

All wood, no gas. Low and slow.

You let the meat speak.

AM: For those coming in to dine, what

are 3 meats that we should have our

eyes on?

CHEF FG: Brisket is the first one.

That’s the heart of the smokehouse.

Then Pork Ribs for texture. And Sausage

for something with a little snap

and spice.

AM: What are 3 Sides that we should

consider when coming in with family

and friends?

FG: Mac and Cheese if you want something

rich. Coleslaw to balance it out.

And Crispy Plantains, that’s a piece of

where we come from.

AM: What are 3 Sandwiches that we

should think about on the menu?

FG: The Brisket Sandwich is the one people

come back for. Pulled Pork is a little more

relaxed. Sausage is bold and straightforward.

AM: Are there any seasonal options as we

enjoy the Spring and go into the Summer

that we should consider?

FG: We run weekly specials that keep

things moving. Pastrami on Thursdays,

BBQ Döner on Fridays, and weekends we

might do something like Pork Belly Burnt

Ends or Picanha. It gives us room to stay

creative.

AM: What are Desserts that we should

have in mind?

FG: Banana Pudding is a classic. Bread

Pudding if you want something warmer,

a little deeper.

AM: Tell us about the beer and wine that

is offered here?

FG: We keep it simple. Cold Beer that pairs

well with smoke. Something clean that

lets the food lead.

AM: Tell us more about the Chilled Meats,

Spices, and Sauces that you have created.

FG: We’ve worked on products people can

take home. Same philosophy. No shortcuts.

If it’s not right, we don’t put it out.

AM: Are there any events coming up that

we should know about?

FG: We focus more on the day-to-day. The

specials, the trays, what’s coming off the

smoker that morning.

@2fiftytexasbbq

PHOTOGRAPHY CREDITS | Sophie Macaluso

ATHLEISURE LIST: Ghent, Belgium

1898 THE POST + PORTER’S HOUSE

Belgium Hospitality Brand, 1898 a noted

group is set to launch their latest project,

1898 Porter’s House which will debut in

Sept 2026. They have created a waterfront

retreat in historic Ghent that is a luxurious

townhouse. Rooms and suites can

be booked individually or you can secure

the intire property for the most private

experience. In addition, you can opt to

include bespoke butler service, VIP concierge

arrangements, and private chef experiences

upon request.

The newly refurbished 1898 Porter’s

House is steeped in history. The building

presents a striking example of Gothic Revival

architecture, its pale stone façade

punctuated by symmetrical rows of tall,

arched windows that allow natural light

to flood the interiors. The imposing double

wooden doors, offer a warm, historic

welcome, while the stepped gable,

adorned with delicate pinnacles, adds

vertical elegance and a sense of grandeur.

Authentic details reveal the building’s

character throughout: soaring preserved

ceilings, original doors and

fireplaces remain beautifully intact.

Natural materials including marble,

aged wood and richly textured fabrics

create a sense of quiet elegance,

where every corner invites a lingering

glance. Bespoke handwoven rugs are

paired with linen covered armchairs,

while antique writing desks, lamps

and vintage mirrors sourced across

Belgium reflect light and space.

Guests can stay at 1898 Porter’s

House in their Wellness Suite with

Family Suite with Terrace, Family Suite

Twin Room, and Porter’s Junior Suite.

Those who stay at 1898’s Porter House

can enjoy cocktails next door at 1898 The

Cobbler which is a speakeasy style cocktail

bar. Guests and city dwellers will be

able to enjoy the vibe of this destination.

Guests can enjoy Breakfast and Afternoon

Tea at The Kitchen. Their is also a sister

hotel 1898 The Post’s for an in-house

cafe where you can enjoy baked pastries.

The interiors of 1898 Porter’s House have

been thoughtfully designed and refurbished

by renowned Belgian interior designer

Geraldine Dohogne. Reflecting the

brand’s DNA - warm, timeless and artisanal

- the design has been developed with

deep respect for the building’s heritage,

in collaboration with designers, makers

and local craftsmen.

As a city, Ghent is filled with canals, medieval

towers, cobblestone streets, courtyards,

cafés, shops, and galleries - perfect

for sight seeing and stepping back

into time. Ghent is known as the

Manhattan of the Middle Ages. With

its old world aesthetic of Medieval

churches, you will find vibrant street

art, contemporary museums, and a

food scene with a number of plantbased

restaurants.

1898 PORTER’S HOUSE

Graslei 16, 9000

Ghent, Belgium

Check the website for additional

locations in NYC and the Hamptons.

1898thepost.com

@1898ghent

PHOTOS | 1898 Porter’s House

ATHLEISURE LIST: The Forum Shops at Caesars Palace Las Vegas

F1 Arcade Las Vegas

You don’t have to wait for the next Formula

1 Heineken Las Vegas Grand Prix taking

place Nov 19 - 21 2026, you can always enjoy

heading to F1 Arcade Las Vegas, located

in The Forum Shops at Caesars Palace.

Guests can enjoy an unparalleled social

gaming experience built around the venue’s

full-motion Formula 1® racing simulators!

You can also enjoy an elevated culinary

and beverage offerings.

This venue spans 21,000 square feet across

2 levels. There are a number of semi-private,

private rooms, and full buyouts for

up to 690 guests. You can enjoy 87 bespoke

racing simulators that are full-motion

and designed specifically for their

venues. Guests receive haptic feedback

(vibrations for off-track excursions), custom-designed

steering wheels and softwear

that offers varied skill levels from

Rookie to Elite.They also have 3 permanent

bars, a portable bar, and 19

large televisions.

We suggest that you enjoy their Dynamite

Fried Chicken (chili, lemon aioli),

Impossible “Bulgogi” Tostada (Gochujang,

shaved cabbage, kimchi, avocado

cream), and Chipotle Tiger Shrimp

Tacos (pickled daikon, cucumber, ginger,

ponzu).

Having a great night out means pairing

these savory bites with great

cocktails. We suggest trying the My

Night in Vegas (rye, ginger, yuzu, celery

bitters, blueberry peat foam),

She’s in the Lead (cucumber and rose

gin, lemon, blueberry wine, rose, egg

white), and Sparks Will Fly (rum blend,

coconut, chamomile, lime, aromatic

bitters, sparked spices).

For those that are looking to enjoy a great

beverage, but without alcohol, there are

a few drinks that we suggest that you

should have in mind. Their Zero-proof Designated

Drivers include Mule in the Paddock

(Almave Mule, spiced ginger, lime,

soda), Cool Down Lap (Pentire Adrift Negroni,

Coastal Spritz, Roots Divino Rosso,

Mallorca Melon) and the Phantom Overtake

(Pentire Seaward Paloma, Cucumber,

Cordial, grapefruit, dill air). This is just a

sampling of the menu offerings which are

filled with various options.

For those who may not be able to be in

Las Vegas, F1 Arcade has a number of locations

which include the UK (London in

One New Change and Birmingham in City

Centre), Boston Seaport, Washington DC

Union Market, Philadelphia, Denver, Atlanta,

and Chicago.

F1 ARCADE LAS VEGAS

The Forum Shops at Caesars

Palace

3500 Las Vegas Blvd S,

Las Vegas, NV 89109

f1arcade.com

@f1arcadeusa

PHOTOS COURTESY | F1 Arcade

mant for the FBI against a global

criminal operation headed up by

Victoria Steers. He knows that

Victoria has taken away everything

from him that he loved. He

is focused on doing everything

necessary to take her down.

He will have to work on the inside

in order to take her down and

she only trusts a limited amount

of people, so he has his work cut

out for him to get into her inner

circle and to be her ally.

As much as he detests her, he

finds himself drawn to her but he

must keep in mind his purpose

and to get the truth he needs.

HOPE RISES

Grand Central Publishing

David Baldacci

In Hope Rises by David Baldacci, this novel

is the sequel to Nash Falls which lets

us continue on our journey with Walter

Nash. He is currently working under the

name Dillon Hope where he is an infor-

YESTERYEAR

Knopf

Caro Claire Burke

We have all heard of people and

influencers who enjoy the traditional

lifestyle. We meet Natalie

Heller Mills who lives in a charming

farmhouse that’s rustic, her

husband is a cowboy, and she

has 6 children. But she also has

multiple nanies, her kitchen has

industrial grade appliances, her

husband is an heir to a political

dynasty, and she has 8 million followers.

Outside of the rustic nature

of her life, her followers do

not know about the assistance

she has as well as the money.

One morning, she wakes up and

the life that she knows is there

but very different. Her kitchen

that was powered by electricity

is now feuled by fire. Now her

His agent and editor have invited these

writers in the hope that one of them

will write an ending to complete his

book. In addition to ghost-writing the

last chapter for an unbelievable sum,

they will also help the lucky writer successfully

re-launch their own career,

guaranteeing future bestsellers. They

can have it all as long as they write a

killer ending!

husband really is a farmer and her children

are dirty. She has now stepped

into the life that she claims to live - how

will she get out of this life to go back to

her cushy existence? Yesteryear shows

all the dynamics of the past, present,

and future.

THE ENDING WRITES ITSELF

Harper

Evelyn Clarke

In The Ending Writes Itself, we meet 6

struggling authors that have been invited

to the Scottish private island for

a week of world’s best selling novelist

and reclusive genius, Arthur Fletcher.

They have 72 hours to write the ending

of his book as they have found out that

he is dead.

of the sport, becoming a rockstar

in his field with a number of

sponsorships such as Patagonia,

but also his downfall. The need

to push for greatness while battling

mental illness. He also starts

seeing that although he was a

trailblazer, he was seeing the

rise of a new kind of climber as

Alex Honnold and other athletes

in this sport lend their thoughts

and voices to this piece. Throughout

the series, you will see stunning

feats of athleticism, amazing

views, and the struggle one

finds to truly be comfortable in

their own skin.

MILLION DOLLAR SECRET

Netflix Originals

Netflix

THE DARK WIZARD

HBO Original

HBO MAX

We’ve been enjoying the 4-part docuseries,

The Dark Wizard which showcases a

raw look at Dean Potter, one of world’s

most influential and controversial climbers,

BASE jumpers, and highline walkers.

We see his rise in the conventional way

Sometimes you just want to

watch a series that lets you watch

competitive strategies while being

in a luxe setting. Million Dollar

Secret is back for S2 and as

we watch to see how $1 Million

dollars keeps getting shifted

between the players while pretending

that they don’t have it,

we enjoy seeing how they try to

conceal their identities and strategies.

Just like in 1, Peter Serafinowicz

(Guardians of the Galaxy, Star

Wars: Episode I – The Phantom

Menace, John Wick 2) is back to

manage the competitions that

are held at The Stag, a luxurious

destination. As of the release

of this issue, all episodes will be

available to stream so that you

can do a proper binge as there

are a number of moments that you’ll enjoy

watching.

SAIGON

iHeart Podcasts

Spotify

We enjoy an immersive audio experience

and Saigon, an iHeart Radio podcast

takes us to Vietnam. We learn that

this podcast focuses on love, blood, and

revolution. Starring Kelly Marie Tran

(Passenger List, Sweet Tooth, Central Intelligence)

and Rob Benedict (The Boys,

Leverage: Redemption, Central Intelligence),

this podcast is adapted from the

best selling novel of the same name by

Anthony Grey.

We learn about the tensions that exist in

French-colonial Saigon as well as in the

country at large! Set in 1936, we meet

an American journalist, Joseph who is

reunited with his childhood friend, Paul

who is now a French policeman. In reconnecting

with him at a tennis match,

he is reintroduced to Lan, a woman who

will shape Joseph’s destiny.

We see how Lan’s brother rejects

hus wealthy upbrining and joins Ho

Chi Minh’s revolutionary cause which

changes everything through WWII,

Japanese occupation, Vietnamese nationalism,

and America’s war in Vietnam.

This podcast traces how personal

passions and family loyalties are swept

into the tides of history.

AM APR ISSUE #124

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