Issuu

Apr 2019

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AthleisureMag.com

APR 2019

@AthleisureMag

PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

FASHION CONTRIBUTIONS PHOTOGRAPHER Paul Farkas | STYLIST Kimmie Smith

BEAUTY CONTRIBUTIONS HAIRSTYLIST Z ullay Sevilla | MUA Felicia Graham

ADVERTISING

info@athleisuremag.com

@ATHLEISUREMAG CONNECT + VISIT

E-mail: info@athleisuremag.com Website: www.athleisuremag.com Athleisure Mag, a Division of Athleisure Media LLC.

table of contents

issue #40 apr 2019

STYLE FEATURES

134

STYLE FILES: SS20

135

SWITCH UP YOUR LOOK FOR THOSE OUTDOOR LUNCHES

139

HOW TO DRESS: TO HIT THE STUDIO

She’s Got That Glow

Our April Celebrity Cover is graced by Trinity Fatu (WWE’s Naomi)! In addition to rocking spring’s key looks, we talk with her about being a WWE Superstar, being a castmember on E! Total DIvas, WrestleMania and more!

BEAUTY FEATURES

LAVENDER BEAUTY

THE PICK ME UP

137

ATHLEISURE BEAUTY

Cochon555 NYC 2019

For the 3rd year in a row Athleisure Mag has been a media sponsor of Cochon555’s NYC leg. This event pairs 5 chefs, 5 heritage pig farms and 5 sommeliers. One winner will be selected and from each city to compete and be crowned in Chicago.

The Goal LIFESTYLE FEATURES

ATHLEISURE LIST ZIP AVIATION

ATHLEISURE LIST TACO DUMBO

AthleisureMag.com

We take a moment with professional WTA tennis player Sloane Stephens.

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Athleisure Kitchen 90

We sat down with BRAVO Top Chef judge, Gail Simmons to talk all things culinary!

Apr 2019

Something You Should Know with Stephen Webster

106

This month’s Something You Should Know is an interview with iconic jewellery designer, Stephen Webster of Stephen Webster Jewellery. We talk about how he got into the industry, his inspirations when he designs and the importance of sustain-

Bingely Books

122

Check out what we’re reading this month in our feature, Bingely Books.

Apr 2019

Athleisure Studio Tune into our podcast network, Athleisure Studio. Subscribe on Spotify, Apple Podcast, Stitcher, Google Podcast and more.

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The Art of the Snack

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We look to Las Vegas to check out Therapy, a great place to enjoy after work drinks and bites with friends.

The Eight List

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With Mother’s Day around the corner, we had to give you a few hints on what you can gift to keep mom glam!

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PHOTOGR STYLIST APHY Paul Farkas MUA Felic Kimmie Smith HAIRSTY ia Graham LIST Zulla y Sevilla

Athleisure Mag’s April celebrity cover is Trinity Fatu who goes by the name Naomi in the ring as a WWE Superstar as well as being on E! Total Divas! We had the chance to hang out with her while she was here in NYC for WrestleMania which is the WWE’s equivalent to the Super Bowl. In addition to a fun shoot at The Loft in Flatiron and Limelight Fitness Club, we sat down with Trinity to talk about her journey from studying dance, being a NBA Orlando Magic Cheerleader, transitioning into the WWE, her love for performing and entertaining, sharing her personal life on E! Total Divas, endurance in the business and her coupleship with her husband Jonathan Fatu, who is a WWE wrestler under the name Jimmy Uso, and is half of the tag team The Usos.

AM: Shut up!

ATHLEISURE MAG: Prior to coming to the WWE, tell us about your background as we know that you were an NBA cheerleader previously with the Orlando Magic.

TF: So at the time, I was still an Orlando Magic dancer and the wrestling show came to the Amway Center one night and I ended up just wanting to watch the show. My girlfriend and some of the dancers told me about it and we ended up watching the show. When I saw the women perform, I was in awe and blown away by the entire show. I didn’t know much about wrestling and let alone that women had a role in it as much as they did and that they could do all the things that they did. It was a 6 woman tag that I saw and I mean they were killing it and they looked so beautiful. I knew right then that it was something that I wanted to do and that I could do!

TRINITY FATU: Yes! I started dance at the age of 8 and I studied tap, jazz, ballet, lyrical, modern and hip hop up until the age of 18. I competed nationally and once I was 18, I was too old to compete and graduated high school. So it was time for that next chapter and from there, I auditioned and went to the Magic from there. I wanted to go to Alvin Ailey Dance School, but at the time I just wasn’t mentally prepared and honestly, I was just scared to leave home! I had never been away from home so I ended up doing community college and stayed local and ended up doing Magic. I’m kind of glad now that I didn’t go, because I don’t think that I ever would have gotten into wrestling and then I would have never met my husband and so on and so forth! It all kind of worked out how it was supposed to. I also come from a very musical family. My father is a musician – he’s a guitarist, my uncle is George McCrae.

TF: Yes he had the song, “Rock Your Baby” in the 70’s and some other songs! Yes it’s just the ability to perform and entertain is in my blood and in my family’s so it was inevitable for me that I would do something in entertainment. One year, I had 12 jobs working through temp agencies and just trying to find the right job for me. But I was never satisfied with a 9-5 job. It had to be something that involved me being with people and being active. Socializing and working with people is what I ended up realizing that I like to do. AM: So what led you to going to the WWE and what was that process like?

So from there, I talked to my friend who knew someone that knew someone that knew someone. I went around asking questions to figure out how to get a try out. Fortunately, at the time, the developmental was in Tampa which was only an hour and a half away. I literally drove one weekend to Tampa to do a try out and then 3 months later, I finally heard back from them and they told me that I got a development deal and that I could start training. Then I left right from home a few weeks lat-

er, moved to Tampa and started my wrestling journey! AM: Did you have a mentor when you were coming up through the system? TF: Well I met my husband (Jonathan Fatu who goes by the name Jimmy Uso in the WWE) and it’s crazy because he was there a few months before me. But when I first got there, my husband was one of the first people that I met and so he has always been a mentor to me and my guidance through this whole thing. Norman Smiley who still develops and trains new talent now. Dr. Tom Prichard is also a former wrestler, as well as Dusty Rhodes – developmental is different now with NXT because I came through a different name. Mine was called FCW. All the guys that came around at that time, I felt that they all had some kind of influence and help. But most definitely would be my husband. AM: What does it mean to you to be a WWE Superstar? TF: It has become so much of who I am and my identity at this point. When I came in, I was just looking for a transition, I had been cheerleading for a few years and I just wanted something new and to express myself creatively. I had no idea how big wrestling was and what type of platform that I would be on and that I could make a career out of it! At the time, it was something to do at the moment and to just get me to that next chapter of my life until I figured out what I wanted to go to school for and how I would make a living. I was just thinking of doing something that kept me performing and when I got into it, realized how incredible an opportunity that it was, how massive it was and how global it was and the effect that it has on people – I completely fell in love with it, the lifestyle and it came apart of my life. That's when I realized that it was something that I wanted to do.

So to me, this was my life and it is my world. At this point, it’s like everything – it’s how I take care of my family, how I found my purpose, it’s how my husband and I bond over it. It’s become so entwined into my life that it really is everything to me! I take pride and appreciate the responsibility to not only represent African American women, but to be a role model for all women on this platform AM: Well we got the chance to do our photoshoot during WrestleMania – for those who may not know, can you tell us what this is and how important it is to your year? TF: Wrestlemania is our Super Bowl! It’s our biggest Pay-Per-View of the year. People travel all over the world to come into town to see our WrestleMania. It’s what we work towards all year to be on that show and to be on that Pay-Per-View. The best of the best is on WrestleMania. So, to be on that and to share the ring with the greats like John Cena, Randy Orton and all of these incredible Superstars it’s definitely one of the biggest events of the year to perform live in front of 80,000 people at Met Life Stadium, one of the biggest and known stadiums around the world. It’s epic and it’s massive and to just be in that environment to feel that adrenaline from the audience – it’s something that you can’t get anywhere else! AM: Are there additional matches that we should keep an eye on that are also significant throughout your year? TF: I am most stoked about the Women’s Main Event. It’s the first time in history that we’ll be main eventing at WrestleMania. Ronda Rousey, Becky Lynch and Charlotte Flair as well as the Fatal 4-Way Women’s Tag Team Championship Match for the first time ever as well. So the women, it really is an evolution they are just killing it and

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they are going to raise the bar. So aside from the Women’s Battle Royal at WrestleMania, you can also look forward to these other women’s matches that are going to be awesome. AM: In addition to being a wrestler for WWE, you are also on E! Total Divas which we are a fan of. How did you come about getting on this show and how important do you feel that it is to amplify your brand as well as to showcase your personal life? TF: Well the original cast was handpicked by the company – Vince and at the time, I had a tag team partner, Ariane Andrew known as Cameron. They thought that we would bring a different dynamic to the show and we were a contrast to The Bella Twins at the time for our angle. We worked against them at the time and her and I had a great chemistry. They were right about all those things at the time and that’s why initially we were selected for the show. I was apprehensive at first. I used to be very private and protective of my personal life – I mean now with social media and so many opinions, so many critics – I was protective of that. But I also saw the bigger picture, the platform that we were being given and I did want to be able to tell our story as women in the business as well as seeing the other side of us. To see how hard we work, that women can do it and to motivate others. I knew that there would be a different audience that we would be able to connect with and reach out to that we can’t always do with wrestling. That’s why along with speaking with my partner at the time, we decided to go ahead and do it together. It was a package deal, we had to do it together. AM: That’s what makes the show so interesting to see you guys in the ring, prepping for it, coming off the ring and to see your dynamics when you’re with your colleagues as well as your personal life. Watching you and your husband

talking about your business as well as your personal life. It’s something that is applicable to people regardless of what their jobs are. The dynamics of a coupleship and how you live day to day is a great component of this show that we get to see in your dynamic and it really strikes a cord as we watch it and can completely relate! TF: I really wanted people to see that because there is only so much that you can know about me when watching, RAW or SmackDown. I just knew that with the girls that I was working with, with the show we’re on and the company that was backing us that it would be an empowering show and uplifting one for women. I couldn’t turn down the opportunity to do that. AM: So what is an average week like for you as you could be prepping for your next match, maybe you’re going into tapings, doing a charity – if there is such a thing in terms of average, what would it be? TF: Well we’re moving and traveling 5 days a week and we have appearances weekly with radio stations, charity events, signings and our show is each night. We perform, we fly into town, perform for the show and then drive to the next city, and we do that about 4 days a week and on the 5th we’re traveling to get back home to recharge and do it all over again, year around – there is no off season. I think that the toughest part is the travel. You would think that it would be the wrestling and the physical part, but that’s the best part and easiest part. When you calculate and think about all the hours that it takes to get there just to perform for 10 minutes and for the women, you’re fortunate if you get the 10 minutes – it’s good! The hard part and the most energy draining portion is the traveling. Being on the road so much, you’re away from home, friends and family. But that is

part of the lifestyle. AM: Since you do travel so much, what are 3 must hav3s that you have with you in your suitcase whenever you’re on the road?

he needs to do. I'm over here getting my match together or filming for Total Divas. Then we get into the car and we have whatever amount of hours to drive and I’m asleep or he’s asleep. It’s finding that quality time.

TF: I always have my travel blanket, because I am always cold no matter where I am or how warm it is. I am always just cold! I’d also say my makeup bag and just lotions and moisturizers – all of that good stuff since traveling a lot really dries your skin out. Sunglasses for those days when I don’t want to put makeup on.

AM: Our Co-Founders are a couple and they totally get this – it’s a balancing act!

AM: Who would you say are your go to people in the WWE squad?

AM: We had the chance to work out with you a few years back at TapOut gym and some of your fellow Superstars. It was great to do some of your routines that were simple and yet effective to get a great physique! What are some routines that people can get into their workouts that they should pick out that you do?

TF: Other than my husband and my brother-in-law (Joshua Fatu/WWE’s Jey Uso) his twin. As far as girls, I would say Lana, Natalya and Tamina Snuka. We all kind of broke in around the same time and have been around each other for the last few years. We have experienced the ups and downs together which has naturally made us bond and be very close with one another. AM: Because you do travel so much, how do you maintain your coupleship with your husband – do you have date nights? TF: Yes! We always try to make sure that we tell each other to never stop dating one another. We are always together, but I feel like we’re always in work mode. The hard part is being able to turn it off – not to talk about work, not to talk about wrestling and really just tune everything and everyone out and just focus on each other. We’re together all the time, but there are so many distractions. We’re together, but we’re not. We get to the arena and we’re there for 12 hours a day. Sometimes, I don’t see him all day because he’s preparing or he’s meeting people and getting ready to do the things that

TF: I know! A lot of people don’t understand like how can you be together that much, but then you don’t have time? You just have to live it to explain it because it sounds ridiculous!

TF: For me, I just eat in moderation, I have a really bad sweet tooth so I pretty much eat what I want, but I just watch my portions which works for me. I just do a lot of cardio. I’m not a stickler for any kind of regimen. I just get in there and really do what I want. I don’t really lift heavy with a lot of weight. I do more of a full body workout and lots and lots of cardio. I do at least an hour of cardio the 5 days that I’m on the road and then when I’m home, I’m off. But if I eat bad, it just means that I have to work harder in the gym and if I eat better, then I don’t have to work as hard. So I just try to always balance things out. For the most part, it’s just eat healthy, a balanced diet. I feel like as long as you’re active and moving, it doesn’t matter. As long as you’re using your body and making it do something, you can feel when you’re working and when it burns. You can feel when you’re tired. I feel like as long as you’re pushing your body to do something, you will be ok! If you're

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working, your body will work. If you don’t use it, you will lose it. AM: We think we know the answer, but we have to ask – what’s on your playlist when you’re working out? TF: Beyonce, Beyonce, Beyonce AM: So have you watched the release of her film Homecoming on Netflix? TF: Girl, you know I did! I watched it like 5 times! I have been watching it everyday since it came out on repeat! I think that she is the greatest thing that has ever walked this Earth! AM: She doesn’t quit! TF: No no she doesn’t and I will not tolerate anything bad that is said about her! I will pop off on anybody that does. She is truly amazing and my idol – her work ethic, her personality and you never hear any bad stuff about her. To be in the entertainment business for so long and to just have that kind of character – it’s insane to me. She is a great feminist and humanitarian – I just love her. AM: How do you take time for yourself as you’re schedule is beyond busy. TF: Honestly, I don’t have much down time to myself. I do have a little room in my house that I call it my Little Lounge – it’s my She Shed. It’s very yoga like and bohemian. I have my pillows on the floor, the colors are warm and it’s very cozy and relaxing. I’ll get up there and relax and turn on my meditation music and nature sounds, write songs, think and relax. That’s probably the most that I feel to get away. I don’t like to go anywhere because I’m always gone so my home is the best getaway and vacation. We’re gone over 300 some days out of the year traveling. My home is my sanctuary. I go up in my little room and have my me time.

AM: We’re all about tribes and #TRIBE GOALS those who inspire us, who are 3 people that do this for you? TF: Oh yes – one would be my Uncle Buck. He’s my best friend. He’s always on my Instagram. He has been an uncle and like a father to me since I was born, my whole life. We just have a really tight bond and relationship. He has always been there for me. He is a huge supporter has always been at every dance competition, every track meet, every prom – always there and still there. He really is my best friend. My mom – I mean just watching her strength growing up and being a single parent and just how gracious she has been my whole life. My mom can do no wrong in my eyes and I would probably say Beyonce and Michelle Obama! AM: How would you define your personal style when you’re going out with the girlfriends for drinks vs date night vs just hanging out? TF: I would say that I am very funky and spontaneous. For gym flows and my days off, I’m always very comfortable in sweats and a hoodie. For a date night, I like to be extra spontaneous – sometimes it’s a freakum dress and other times it’s an elegant dress. One day I could be dressed like 80s and retro and then the next day, I could want to be classy and in some designer stuff. I love rave clothes, funky, bright colors. I’m all over the place. Whatever I see, I like and I’m not set in a certain style. I do like to be loud and different. I have never been afraid to stand out. I would just say spontaneous and to just keep it fun. AM: We’re a big believer in that if you don’t feel comfortable with what you’re wearing – no matter what it is, it’s not going to look right! TF: That’s so true. I remember one day waking up and I had spent 5-6 hours

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getting braids put in but the next day, I just took them out because I didn’t want my hair like that anymore – I wanted a bob or a fro ha! I’m just like that and have always done that! AM: We know you’re based in Florida, where can we see you grabbing a meal/ cocktail, shopping and working out? TF: Well nowadays, I shop online. I also like the simple stuff where stores have a lot of options so I like Forever 21, love Topshop, American Apparel, Fashion Nova, House of CB. I really love Fashion Nova which is taking over my closet because it’s affordable, it always fits and you can find so many things that fits my style. With what I do, I can’t wear something once it has been on TV and I can’t be caught wearing it again. I like to mix and match them with my style for whatever I am going for at the moment. For food, I love Ramen noodles so Jinya Ramen Bar I could eat that everyday! They are a ramen bar and only major cities have them, but I love them and you can catch me there! I also love shopping at Whole Foods. I workout everywhere. My husband and I have talked about getting a gym membership, as when we’re home there are a number of gyms but then when we travel, those gyms may not be in the cities that we are going to! Sometimes we’ll be in the Midwest and there won’t be a LA Fitness, they have Planet Fitness so we get to the town and look up the gym and we just take a day pass. When I’m home, I just train at our home gym in my garage. @Trinity_Fatu

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This month, Cochon555 returned to NYC at Weylin in Williamsburg, Brooklyn to present an epic food competition that pairs 5 local chefs, 5 heritage pig farmers and 5 sommeliers together. The chefs each have one whole heritage breed pig. Each year, Cochon555 has competitions in an array of cities. At the end of the season, the chefs that won each city compete in Chicago in order to be 2019's winner of the Grand Cochon. Since 2016, Athleisure Mag has been a proud media sponsor of this event as we're all about sustainable eating as well as being introduced to the chefs creations as well as supporting food vendors that particicipate in this event. This event begins with a judging round where this year's judges included an array of food professionals that included Brady Lowe (founder of Cochon555), sommeliers, a member of the International Culinary Education, foodie personalities and even our Co-Founder/Creative + Style Director as well as Co-Executive Producer/Host of Athleisure Kitchen. This year, Kimberly Plafke of (Executive Chef of Grand Army Bar/paired with The Piggery - Mulefoot), Christina Bartloli (Executive Chef of Gelso and Grand/paired with Spring House Farm - Large Black), Garrison Price (Chef and Culinary Director of Cafe Clover/paired with Autumn's Harvest Farms - Berkshire), Allan Walker Hodkin (VP of Culinary of The Grey Dog/ paired with Dogpatch Farm - Mulefoot) and Seungjoon Choi (Executive chef of Hortus/paired with Debragga, New York's Butcher - Gloucester Old Spot) competed. The Somm Smackdown was comprised of Anna-Christina Cabrales (General Manager and Beverage Director of Morrell Wine Bar), Wei Liu (E&J Gallo WInery), Stefanie Schwartz (Olmstead), Betsy Ross (L'Avenue at Saks Fifth Avenue) and Kristen Goceljak.

In addition to the judging of the tasting meal, there is also a panel of judges who select a winner from the Punch Kings to see who the top mixologist of the night is. Fellow foodie enthusiasts have the opportunity to try the foods that are created at this event which includes 1,500lbs of heritage breed porkwhether they have a general admission or VIP ticket. A portion of all sales will benefit Cochon555's sister charity, Piggy Bank. NYC's winner for this leg's Prince of Pork, was Seungjoon Choi of Hortus, the winner of the Somm Smackdown was Anna-Christina Cabrales, General Manager and Beverage Director of Morrell Wine and Maison Pickle was the winner of the Punch Queen. PHOTOGRAPHY | Paul Farkas @Cochon555

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THE GOAL

with Sloane Stephens

We had the pleasure of talking with professional tennis player Sloane Stephens, who is ranked in the top 10 by the Women's Tennis Association. Her accolades include winning the US Open in 2017, as well as 6 WTA singles titles as well as representing Team USA in Tennis at the Olympic Games in Rio 2016! We took a moment to chat with Sloane about her early days of tennis, going pro, her goals for this year as she prepares for an array of matches, the importance of staying healthy, as well as information on the Sloane Stephens Foundation. ATHLEISURE MAG: At what point did you realize that you were going to be a tennis player and at what point did you realize that you were going to go pro? SLOANE STEPHENS: Well I started playing tennis early because I played across the street at the club and my mom always wanted me to be a tennis player and I don’t know why. I just started playing and it was just for fun. I started in summer camps and just across the street at the club and that’s just how I started. And then obviously, when I turned Pro, you have to decide whether you’re going to go to college or if you’re going to turn Pro. I got to that little middle ground and I was like, “ok I’m just going to try it and see what happens” and it worked out. Obviously when you’re starting out it’s tough because at the beginning you’re making the transition into Pros and it’s a different ballgame. That’s how I decided, it wasn’t anything that was profound, I just wanted to try it to see and hoped that it would work out – so I just went for it. AM: You won the US Open in 2017, what are your goals to reclaim that title this year? SS: Well obviously, every tournament that you go into each year, the draws are always different in terms of who you will be playing with, so there is a whole different scenario. I think that for me, the important part is staying

healthy. That’s been a big part for me, as obviously I got injured and missed a lot of months, and that is when I had my career kind of reset and it wasn’t fun and it is always something that I keep in the back of mind as I don’t want to do that again. Just being able to reset and stay healthy. Since I have been back, I haven’t had that many injuries just little nagging, that stuff that everyone normally gets which has been great. But most importantly, it’s about staying healthy. AM: We know that you have been a partner with Built with Chocolate Milk since 2017. What about this partnership has been synergistic with your brand and why are you such a big fan of chocolate milk in general? SS: Well before I even signed with them, I have been a fan of chocolate milk and have always enjoyed drinking it. I remember being at the Olympic Committee like 7 or 8 years ago and they were like, “yeah chocolate milk is a great recovery tool that you can enjoy drinking. I was like, “yeah perfect” – they didn’t need to convince me to drink it ha! I can just drink it all the time. When I signed with them. I knew it was perfect because I drink it all of the time and it is in my routine and it actually helps me. It’s very natural and super easy. It’s good for me, it helps me recover and I can stay fit with it. It just went into the general – this is good for you, it’s what you need and it has been a great partnership for me thus far. AM: What are your goals for 2019 that you are looking forward to during the season? SS: Just a lot of travel and there is a lot of during the year, especially prior to the Olympics. So it’s about staying healthy throughout the season and obviously just trying to maintain throughout the year. We all try to do that in terms of staying healthy and

with nutrition which is important in terms of recovery. With all the traveling on the road 30 weeks a year, which is absurd haha, you need to maintain and stay healthy for that recovery. It all plays such an important role in maintenance which is such an important thing. AM: We know that you were in Rio for the Olympics in 2016, how did that feel to represent the US at the Olympic Games and are you planning to go to Tokyo in 2020. SS: Yeah obviously Rio was my first Olympic Games and I was super pumped about that. Obviously, it was in incredible experience just in general, and I do want to play the next Olympics as that would be really great for me. But obviously it’s a lot of hard work. I just finished playing Fed Cup and you have to qualify for the Olympics, be eligible, there is a lot that goes into it, but obviously playing for your country and the Olympics is the greatest honor that you can have to represent your country. The Opening Ceremonies were amazing and I would love to play in this next one as the one after that, I would probably be too old so this would be my last go at it, but I am excited for it. I think it will be great! AM: Our readers of Athleisure Mag and our listeners of our podcast network, Athleisure Studio know that one of our podcasts, The Road to Tokyo 2020 is dedicated to Olympic athletes and we’re always amazed at the time and dedication needed in order to participate! So we will keep our eyes out to see you on your journey there. SS: Oh yeah it’s amazing, but all of the qualifications that are leading up to the Olympics. Like everyone just sees what happens when you’re at the Olympics competing, but before that, it's like a year and a half of pre-qualifi-

cations and tournaments. It’s a lot of stuff and to get there, obviously it means that you’re amazing and that you took all of those steps to get there which is really cool. AM: Can you tell us more about the Sloane Stephens Foundation? SS: Sure, the Sloane Stephens Foundation is based in Compton, California and it’s in the school district. We have 23 schools that participate in the after school credit program and then we have a Saturday program as well. A lot of schools are taking out recess and I think that recess is really important. Being able to bring tennis to the community of Compton is really important and to show them what it’s about, how it’s fun and what the tools of tennis provides you and how you can use it as a vehicle to get you where you need to be whether it’s a high school team, a college team, a community college – whatever it might be. Maybe you want to get a job in tennis to work at a Tennis Journal or for Tennis Magazine, there is a lot of different things that you can do to work in tennis and so many different ways that you can branch out and I think that giving those kids the opportunity to seek more in life whether it be a job or a team – it’s given me a lot in life and I have used it as a means as a vehicle to get me to a lot of places in life and different things that I would have wanted to do. Without tennis, I would not have been able to do those things and I think that giving this opportunity back feels so good as it’s not just for me, it’s for the community. AM: We’re all about the importance of tribes and those that have influenced us whether personally or professionally as #TRIBEGOALS are essential. SS: Obviously my mom has been very supportive of me and my career My brothers have also been supportive and have cheered me on and encouraged me to do whatever it is that I have

wanted to do. My grandparents are very supportive. Everything I have wanted to do, they have encouraged me to try it out, have fun and if it doesn’t work out, I can always come home. To have that attitude in my life that I can go out and try things and if it works out great, if not, I can figure it out and do it again or go in another direction – it’s a great way for me to live my life and has been so cool. @SloaneStephens PHOTOS COURTESY | PG 74 Scott Draper | PG 77 Brecht Van’t Hof | PG 82 Zhukovsky |

You can hear Sloane Stephens' interview in May on our show, #TRIBEGOALS which is a part of Athleisure Studio, our multi-media podcast network! Make sure to subscribe to find out when the episode drops. You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast

ATHLEISURE LIST: FROM NYC TO THE NORTHEAST, US

ZIP AVIATION

to arrange a 747 to fly to the islands.

Zip Aviation launched in 2004 and offers helicopter tours of New York City and private charter service from NYC to the entire Northeast United States. They use the newest, state of the art technology for those that enjoy arial tours, they have access to Bose headphones to listen to the full tour experience which is offered in 9 different languages.

Booking a helicopter involves calling their dispatchers and letting them know where you are interested in going to. The dispatcher will let you know the closest place that they can land that is near the desired destination. Those looking to book a helicopter for an engagement proposal can book their Cloud Nine service as they handle everything from flowers, photographs, champagne and more.

Helicopters are available within an hour's notice and can take people anywhere within a 300-350 mile radius. Common destinations from NYC that can be chartered include: Connecticut and New Jersey. During the summer, they will fly people to the Hamptons, Martha's Vineyard, Nantucket, Montauk, Philadelphia and D.C. In addition, this is a great option for airport transfers as well.

This summer when people charter, the PGA Championship package - guests will be taken to Bethpage Black in style. Leaving from NYC, it takes 15 mins vs 2.5 hours from the city to arrive to the golf course with dynamic views along with an arrival right on the golf course steps away from the championship. This summer, they will fly key stakeholders, like PGA officials, C-Suite executives and corporate hospitality clients.

Although they strictly operate helicopters in New York, they have partnerships to connect people who do request plane travel whether they're looking to go to Savannah, Georgia or

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PHOTOS COURTESY | Zip Aviation

ZIP AVIATION Downtown Manhattan Heliport 6 East Rivers Piers NY, NY 10004 www.zipaviation.com @ZipAviation

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ATHLEISURE LIST: DUMBO HEIGHTS, PENNSY + MIDTOWN

TACO DUMBO

Any day can be Taco Tuesday as it's an essential way to get through the week and to enjoy good vibes with friends. With an array of locations, Taco Dumbo is a market fresh tacqueria and cold-pressed juice margarita bar inspired by the healthy lifestyle where beach, surf, and sun are synonymous with fresh local food. Known for creating positive vibes environment where guests can relax and escape by enjoying a selection of food and beverage that transports you to Southern California.

Signature dishes off the menu include truffle shroom and rotiserie chicken "tinga" to beef short-rib and nori spicy tuna tacos. Their chef has created a plant-based "impossible" taco which pairs easily as a side to options that include grain bowls and salads. Fresh ingredients are essential as they are locally sourced and elevate the drink selection to guests. Recreating a spin on a refreshing margarita includes six different options of pressed juice and nine different types of salts to the rim.

A number of their favorite dishes and beverages include responsibly sourced ingredients with a personal touch to design a delicious menu that suits all eating styles. Food inclusivity is woven into the menu that provides options for meat lovers, vegans, vegetarians, kosher, dairy-free, or gluten-free diners.

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With a cantina feel that includes neon lighting, interesting decor elements that can include swinging chairs, pink phones and other quirky elements, its look creates a vibe that fuses food and fun together. Taco Dumbo has a number of locations in Manhattan that provides Southern California's vibes while

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also being about to have their own aesthetic in the neighborhoods that they are available in. In addition, each restaurant is ideal for having lunch, grabbing a drink after work prior to going on about your night as well as to make it a great after work party spot

TACO DUMBO NYC Garment District Midtown Pennsy BROOKLYN Dumbo Heights www.tacodumbo.com @TacoDumbo

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ATHLEISURE KITCHEN with Gail Simmons

Earlier this month, we had the honor of sitting down with one of our culinary faves at NYC's The Kitchen Table in NoLita with Gail Simmons. In addition to her role at Food & Wine Magazine, she is also known as a judge on BRAVO's Top Chef. We talked with Gail about her journey in food journalism, the importance of working throughout the food industry to gain invaluable knowledge of professional kitchens, Top Chef history, food diversity, how she maintains calm when planning for guest arrivals for food celebrations, key ingredients in her kitchen this Spring, where we can find her shopping in Brooklyn and more! ATHLEISURE MAG: So tell us about your background and how you came to work in food journalism? GAIL SIMMONS: It’s sort of a long story and I have always started with a love for food. I graduated from college and I didn’t know what I wanted to do with my career and everyone else seemed to know what they wanted to do with their degree out of college. All I knew was that I loved to cook and I loved to write. But back then, that wasn’t necessarily a one plus one equals two situation. People were just starting to cover the food world. The term food media back then just meant writing for a handful of magazines or a couple pages of newspapers and there wasn’t the kinds of opportunities that they are now. But I knew that cooking was my passion and so I got a job first as an intern in a magazine and as an Editorial Assistant in a newspaper as sort of a lifestyle food and travel section. I realized that in working everyday around all of these different subjects that food is really what I am more interested in. Then I was given this really great piece of advice that anyone can write as you can practice on your own and that’s what you have editors for, but if you want to differentiate yourself and really make a mark in the food world then you really need to understand the professional kitchen and learn to cook.

So I picked up, packed up and moved to NYC and went to culinary school and from there I worked in a few really tough, but incredible professional kitchens as a line cook and always with an agenda that I wanted to write about it and knowing that I never wanted to be a chef in a kitchen full time. When the time was right and I had a lot of experience and felt that I really understood how to cook well properly with a good foundation, I moved back into writing first with Vogue Magazine as an Assistant to the Food Writer and then for a chef doing events, marketing and PR all sort of learning around the events of the restaurant industry in every different aspect of what it takes to work in the food industry. About 15 years ago, I landed at Food and Wine Magazine and I’ve sort of been there ever since. AM: That is a journey and what was the moment while you were on this food journalism track that you realized that you wanted to enhance your brand and make that jump into TV as well? GS: I didn’t actually. I never ever consciously thought, I want to enhance my brand as a personality – the word brand, was never in my language or in my purview. I never thought about going on to television it was always about writing and publishing for me back then – 14 years ago. I did a little bit of food television in my early days on behalf of Food & Wine because often morning shows would need someone to talk about recipes, wine trends from the magazine or what we were doing for our spring issue ,so I was the one that would often go on because I had the cooking and marketing background to go on and be able to do cooking demos and to talk with the anchors and the hosts. So that sort of became what I did for the magazine and about a year into my job at Food & Wine, BRAVO came to Food & Wine with this idea of a reality show about the lives of professional chefs and they wanted to call it Top Chef and they wanted to partner with Food & Wine to teach them

about the world of food and cooking and in exchange, they would put one of their editors on the judges panel and so they screen tested me and asked me to do it and I have been doing it ever since. I never meant to do it, I never sought it out, but we also certainly never knew that it was going to be a hit show and that it would last this long. We’re going into our 17th season and it doesn’t seem like it is going to be slowing down. AM: We love your authenticity and in doing the research to chat with you, it was amazing to see how many areas of this industry that you have touched to immerse yourself in this space. Clearly this is why you can speak about so many aspects of it due to your knowledge. GS: For me, everything I did up until now, and what I continue to do, feeds into my experience and my knowledge. I don’t think that I could have ever gotten the job on television had I not done all of those things. I think that being able to speak to the real life of professional kitchens, which is what our show is about – we want to speak fairly and honestly in a constructive way and understand the work that chefs do. I think that you need to have a working knowledge of that to come across to your audience not only as authentic, but in a way that the audience of a show can identify with you because the audience can’t taste the food. You really become the taste buds for your viewers and I think that all of the work that I have done and before leading up to Top Chef helped prepare me. AM: What led to you creating cookbooks and what is that process like for you when you’re making them? GS: I think that these days, cookbooks for me was a very natural offshoot for everything that I do and finding a place where all of my favorite recipes could

live that shaped me and make me who I am and recipes that I have learned and brought home from my travels that have become staples in my household and I wanted to just share those with everybody because I am asked for them so often. It was a great opportunity to put them in one place. The process was rigorous. It took me 2 years to write my most recent book. 2 years is sort of par for the course and sometimes it can take many, many more. From conception to publication, so it was an all encompassing process. It was so much work in every aspect – testing, developing, testing, rewriting the recipes, editing etc. Writing all the head notes, the introduction, making

sure that they are accurate having someone else retest for that accuracy. I really wanted to make sure that every recipe in the book not only sounded delicious, but was absolutely attainable for everyone to make at home. AM: That’s intense. Going back to Top Chef, we have had the pleasure of interviewing Chef Brooke Williamson and Chef Richard Blais previously in Athleisure Mag as well as on Athleisure Studio’s podcast network show – Athleisure Kitchen. What is it like for you as a judge to be on Top Chef? What is the process like for you and how do you get yourself prepared for those moments that are taking place?

GS: I mean we have been making this show for so long that we have gotten it down to a science. It’s a great process though as we have a great crew that has worked with us for so many years and everyone really understands what every episode takes. So we’re a pretty fine tuned machine. I would say that the most important part of what I do is balancing - being constructive and fair with the challenge that is being presented every episode and making sure that I am speaking to that challenge and what all the different chefs that are doing. The great thing about the show is that we travel to a different city every single season so I always do a little research about the place because the location is going to inform

so much about the cooking, the ingredients and the history. You know, the history of Charleston is going to be different then the history of Boston which is going to be very different than the history of Kentucky or California. I think it really plays a role and is what differentiates our show from all others.

the kitchen to get the most flavor by doing the least to the great quality of food that I have.

AM: It’s also so inclusive to food diversity from a geographical standpoint. This season’s Top Chef was in Kentucky and one of our Co-Founders is from Indiana and many of the recipes that were made this season were also indicative of areas she grew up in and which allows audiences to connect from that standpoint as well.

GS: I think there are so many things. There is so much travel that I want to do and I think that giving back to the community that helped me for so long is really important to me and there are so many ways to do that right now. Cooking is such a life skill, so not only does it nourish people, but it teaches people to translate that skill into a job anywhere where they are. Certainly, there are so many things where food applies to our lives, whether it’s politics or math and science. Teaching my child to cook, you become some conscious of that and so just teaching is always in the background for me, whether it’s through books or in television championing my industry, and giving back to my community through all of these different channels is always top of mind and there are always more things to be done.

GS: Exactly there is a lot of food overlap and that is what makes our show so fun. You don’t have to be a great cook to identify with loving food or understanding the history of this country. Food plays such a great role in that and in our families in the way that we eat, the way that we go out, the way that we celebrate and we try to stay true to the locations that we go to. AM: How would you define, your style of cooking? GS: I think my cooking is spontaneous and changes with a season. I’m a mom and I think my food has changed a lot since I became a mother. I want flavor and I want it to be healthy and easy to make because I don’t want to give people recipes that will take them 3 days in the kitchen and I certainly don’t have time to dedicate that. So my style really calls from all of my travel experience and my childhood which has a lot of influences. People always ask me, “what’s your favorite thing to cook?” I never have one favorite thing, it always depends on the time of year, where I traveled to last, the ingredients that I am most excited about and then ways that I go about organizing them and being the most efficient in

AM: Because you have done so much in the food industry, are there other projects that you would love to be a part of that you have yet to tackle – but would want to?

AM: With Spring being here finally as we see the leaves on the trees – there are so many Spring holidays coming up and reasons to just come together just because. What are some trends taking place in the kitchen that we can incorporate right now into our dishes just to change things up? GS: I think that Spring is just the most exciting moment in the year because we have all just been in hibernation for so long and I got real cozy with lots of soups and stews over the winter but I am ready for bright new ingredients. I am really excited about bringing all of those fresh herbs, fresh flavors, different fruits and vegetables into my diet that I haven’t been able to get all winter long. But I also want to be efficient

with what I am cooking and because there are holidays in the Spring where you are cooking for a crowd often of all ages with family and friends with Easter and Passover – you really want to optimize your time in the kitchen. My entertaining strategies are always about finding recipes that you can be organized with and prepare as much as possible with in advance, so that when guests do arrive you’re just doing the minimal to get food on the table so that you can spend time with them.

snack. When you have granola and some fresh berries, granola in the fridge and cottage cheese, then there you have the perfect protein packed, versatile and easy breakfast parfait that looks great and beautiful for everyone.

AM: People come by unexpectedly sometimes. What do you suggest that we should always have in our fridges so that we can ensure that we are always ready as sometimes you never know when Auntie May comes by!

GS: I always make sure that I make my list and be organized. I can never underestimate how important that, is especially when you have guests arriving. Try not to do too many things and remember that you can ask for help. I think that people forget to do that. If I’m having people over, I want to think 2 days out about what I can do and then 1 day out, what I can do. Sometimes that feels daunting – no one has 3 days to make a meal, but I’m not talking about major cooking. Just marinating your meat in the morning so that 8 hours later when you cook it, it has all that flavor that is already done. That’s just 20 minutes in the morning and then you’re ready to cook as soon as guests arrive and it’s the same when you’re making your dressings in advance if you’re making a salad. I love making bowls – grain bowls for example, so doing things like making the dressing in advance, washing the lettuce, if I’m using quinoa or another grain like that – cooking it in advance really takes 15 minutes and then it’s cooled and ready to go and it’s in your fridge and all you’re doing is really assembly.

GS: Yes and there’s nothing to eat – it’s true! I mean I think with a few simple ingredients, whether it’s breakfast, lunch or dinner, there are ways to use them so that you’re picking ingredients that are versatile. A few products that I love are having lots of fresh herbs in my fridge and lots of citrus as they can be added to lots of things from pasta to cottage cheese. They can be turned into so many things in so many different ways. Or even eggs that they can go on top of. I love keeping good quality dairy products as they are always in my fridge. As I said, herbs and citrus, cheese, eggs, and then as much fresh ingredients as possible. So if you have salad greens or you have a few key bowls of berries, you can make 100 different things. Breakfast for example, is a time where I feel that people run out of ideas. There are a ton of things going on in the morning or if you’re entertaining in the morning there is a lot you have to do so quickly. If you have people over for brunch for Easter for example, if you can think a little ahead of time – you can make a really beautiful statement with minimal work. One thing that I always advocate is big batch cooking. I love making granola for example and I make it a week in advance in a big batch that I can eat throughout the week and I can have it as my go-to to put on top of things in the morning. Or just eat it as a handful to grab and go as a

AM: When you are planning for 8-10 people that you know are coming for a dinner party, people get overwhelmed with the idea of tackling this – what do you do?

AM: What are 3 ingredients that you always have in your kitchen that are really good for versatile dishes? GS: I would say that right now it’s fresh herbs, lemons because I use every part of the lemon from the juice to the zest and Hood Cottage Cheese because I feel it is the most versatile dairy product that I have that everyone loves and you can do so many things with it.

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AM: Do you have some recipes for those of us that are busy and running around that are easy to satisfy and easy to make as well? GS: One recipe that is my go to because it’s great for lunch, it’s great for a snack and it can feed a crowd and it’s easy to batch it up for 10 people or to just have a personal bowl of when I need something that is healthy and really satisfying – I make a really delicious Mango Avocado Salsa. Lots of lemons, lots of lime juice and lime zest and fresh cilantro tossed with fresh mango and avocado and I put it on a base of Hood Cottage Cheese with Black Pepper in a bowl. My little trick is I always make a little well in the center of the cottage cheese using the back of my spoon and I pile all the salsa right in the middle so that when you’re dipping you’re getting a little of both and you’re not searching for one ingredient or the other. I find that it’s a great after school snack for my kids, it’s a great appetizer for a dinner party or the perfect quick lunch for me on the go and it really doesn’t require many ingredients. I talked with you about the grain bowl which is another one to make in advance and then the granola that I make all the time for breakfast for parfaits. Because if you have some fresh wash berries in the fridge, you can have your granola that you made before and all you have to do is layer it on together. AM: Are there other ways that cottage cheese can be used beyond what someone would think is their “traditional” use? GS: I think that cottage cheese is having this renaissance moment because people are rediscovering it from their childhood. First of all, it’s packed with protein which is a bonus, it can be used the same way that you use other dairy products. I love it in smoothies, I can use it in place of ricotta for pasta and lasagna. My kids love it and my little baby loves it for breakfast in the morning. It has texture and a rich creaminess and it's a great item to have around.

AM: You’re based here in NYC, where can we find you working out, grabbing a meal/cocktail and shopping? GS: In NY the options are endless and I live in Brooklyn – I love my neighborhood. It’s a quiet treelined neighborhood in Brooklyn. There’s a lot of great places to eat nowadays. I’m really obsessed with eating at a lot of places with fresh little small plates and a glass of wine so there’s a great wine bar close to me called June that I love and another wine bar with great food called Frank’s Wine Bar. When I’m in downtown NY, where we are today in NoLita – I love eating at a little Middle Eastern spot that has really fresh fast casual food called In the Dez, it’s delicious and right up the street. That’s where you can see me grabbing food. Working out - now that the nice weather is out, I can pick up running again. I love running, but I don’t like running indoors so winter is kind of out for me and I take a break from running. But I live near the Brooklyn Promenade so running from my house to the Brooklyn Bridge is sort of my go to run when the weather is nice. If not, then I’m a spinner so you can catch me at SoulCycle. And shopping – what kind of shopping? AM: Well whatever, whether it’s for clothes or food – it’s so open! GS: I mean, that’s a tough one! Shopping – I’m shopping for lots of things all the time! Let’s see, I love Veronica Beard for clothes, she’s a great designer that I wear a lot from these days. For food, what I love about my Brooklyn neighborhood is that it’s so old school in that instead of going to big huge grocery stores, there are small shops so I have my local butcher that I love, there is an amazing Middle Eastern store that I get all of my spices and things like pita and fresh bread and things like that. I’m at the regular grocery store buying all of my pantry items too.

AM: Your makeup is always great and you have great skin. As someone who travels a lot, what are 3 skincare products that you use? GS: I have really dry skin so traveling definitely takes a toll. But I am also someone that doesn’t use 50 products a day because I’m someone that has to get up and go and I am always in a rush. So 3 products that I love my under eye I believe in helping as much as possible because tired is real. I’m a big fan of Drunk Elephant Vitamin C under eye cream that I use all of the time. There is a really beautiful store here in NYC and there is another in Boston and in a few other locations possible in DC, and It’s called Follain that has the most non toxic products from body to face to make up and hair products that are not only good for the planet, but with ingredients that are pure and all natural – so I use a lot of their products. I love Naturopathica skin care. I use a bunch of their products – I love their Daily Moisturizer and there’s this Body Balm that I absolutely love OSEA. They carry it at Follain so I get it there, but I initially got it as a gift and I’m obsessed with it. I love the smell, it’s rich and luxurious and really a great natural and beautiful skincare product for your whole body. AM: You’re very busy. How do you take time for yourself to just recharge and disconnect? GS: It’s a hard thing to do and it requires actual carve out time on the calendar for sure. Working out and clearing my brain is really important. I have to force myself to do it, but for me, it’s not about losing weight as obviously staying healthy is important. It’s about clearing my head and destressing because I know I will feel better at the end of the day if I can. I love that I live in NYC and I don’t have a car and that I can walk everywhere as I find that therapeutic. Cooking is also something that lets me relax at the end of the day. There is nothing that I like more than anything at the end of the day, relaxing with friends where I can sit around the table and I can cook for them and destress and

really connect with the people that I love the most and that to me is taking a great time for myself. Once or twice a year, I like a really good massage and date night with my husband is also nice every once in awhile! We forget to do it, but when we do it’s always important. @GailSimmonsEats

You can hear this interview with Gail Simmons May 3rd on our show, Athleisure Kitchen, which is a part of Athleisure Studio, our multi-media podcast network! You can hear it on Spotify, Apple Podcasts, Google Podcasts and wherever you enjoy listening to your favorite podcast shows.

Go! crispygreen.com

facebook.com/crispygreen

@crispygreensnacks

@crispygreen

Inspiration doesn’t just occur. It’s created. Perfection isn’t simply achieved. It’s worked for. Reserved for those who get out and go. Fueled by nature. Motivated by spirit. How do you go?

London based contemporary fine jewellery designer Stephen Webster is known internationally for his cutting edge designs, traditional craftsmanship and responsibly sourced jewelry. We have been fans of his statement jewelry for years as his work is inspired by music, fashion, literature and art which allows his collections to be dynamic pieces that are highly covetable by icons, idols, music royalty to actual Royals! Earlier this month, Stephen Webster was here in NYC and was a part of the Initiatives in Art and Culture Gold Conference which has a series of panels with notables in the jewerlry industry who share their insights within this space as well as sharing their stories. We took some time to chat with Stephen to talk about how he got into the jewelry business, his involvement with this year's conference and his inspiration process. ATHLEISURE MAG: What was the moment when you realized you wanted to be a jewellery designer and what was your journey, that eventually led to creating your own line? STEPHEN WEBSTER: My passion for jewellery started when I was 16 years old, when I enrolled at art school. Originally, I had applied for the fashion course but after a tour of the department, which was full of sewing machines, I decided that perhaps it was not for me. Instead I discovered the jewellery department; workshops full of flames, chemicals, tools, noise and grime. A place where everyone seemed to be making treasure. This was for me. I spent the following ten years learning my craft, wanting to be able to make my own treasure. Starting my own company was a natural progression after an almost tenyear spell in Canada and California working for a gem hunter. By this time, I had developed my own style and I could make anything if the medium was precious metals and gems. AM: Tell us what the style and aesthetic of Stephen Webster is and what one can expect from your brand?

SW: Our brand has evolved from my personal passion for craftsmanship and the techniques both ancient and modern applied to the processes of making fine jewellery. Feeling stifled by an industry so steeped in tradition that there seemed to be little enthusiasm for creativity, I wanted to apply my skills to an aesthetic that felt more contemporary and progressive. This spirit of rebellion became the foundation of the company. AM: What is your favourite collection that you have created and what is it about it that sticks out to you? SW: If I had to choose, which I’d rather not, then it would have to be the Classic Crystal Haze ring. This piece truly put “Stephen Webster” the brand on the map. It's not just a design but more of a concept; people are still fascinated by the play of light and colour within Crystal Haze gems, not to mention the variety of colour we offer. The result is like an illumination, the light passes through the facets of the Quartz, bounces about inside the stone and reflects the colour back out to the eye. It's like magic but in fact; physics. AM: What is the inspiration process like for you when you are creating your collections? SW: It has always been my passion to cultivate jewellery collections that push creative boundaries, are innovative and are unreservedly cool. All my work reflects my personality. I am fortunate that selfishly, I have pursued topics and inspirations from my life’s experiences and translated them into our many collections. Within all of them there is vibrancy. AM: Tell us about the Last Straw and why this was important to have within your product offerings as well as to be a part of a global social good effort? SW: This initiative is our brand taking a stand for social responsibility. With the Last Straw one hopes to help raise awareness of the damage done to the seas by

SOMETHING YOU SHOULD KNOW

with Stephen Webster

the 8.5 billion plastic straws we use a year in the UK alone. We teamed up with Plastic Oceans Foundation for this project to donate 10% of all sales to support its work. It’s well known that I personally have love of all things aquatic and over the years have taken part in several clean ocean and water initiatives. It’s important that no matter how small, we play a part in preserving our oceans. AM: How important is sustainability as a brand and tell us about being awarded the Butterfly Mark by Positive Luxury? SW: Hugely Important. Throughout my four decade-spanning career I’ve always been an advocate of ethically sourced materials, travelling to mines in Peru and Tanzania to meet the mining communities and trace the origins of precious materials I use in my work. We work very hard to adhere to the strict codes of practice required to display the ‘Positive Luxury’ logo alongside our own. Our close involvement with meticulous craftsmanship, ensuring the sourcing of conflict-free gemstones, coupled with our community development activities allows us to use our position as a leading brand to inspire people, partners and customers to respect our planet. We aim to champion products and processes that contribute to healthier, happier communities while minimizing our environmental impact. Responsibility in a corporate sense was something we became conscious of due to the attention drawn to the diamond industry. We began to ask questions of our suppliers to ensure none of our products were unethically sourced. Following a trip to Peru to examine working conditions Stephen Webster championed the need for the jewellery industry to make a change, and with the help of Positive Luxury we have changed all our working practices. PHOTOS COURTESY | PG 107 Zoe Law Jan | PG 108 Rankin | PG 109 Stephen Webster Jewellery @StephenWebsterJewellery @MrStephenWebster

STEPHEN WEBSTER JEWELLERY | Jitterbug Stacking Ring, Blue Topaz Inner; $1,450 and Green Enamel White Diamond Pave Outer; $2,950 | Jitterbug Toro Beetle Enamel Ring; $4,500 |

f o t r A e h k T c a n S e th

THE AFTER WORK SPOT In this month's The Art of the Snack, we're focused on where one goes when it's after work! Whether you work from home, co-working locations or an office, we all need to grab drinks and have great bites after work - even if you're Friday starts earlier in the week! We make our way to Therapy in Las Vegas which is exactly what the doctor would prescribe. We get the scoop on this American Gastro Pub from Executive Chef Christopher Robyn. ATHLEISURE MAG: Prior to coming to Therapy, what is your culinary background and how would you define your style of cooking? EXECUTIVE CHEF CHRISTOPHER ROBYN: Prior to joining the Therapy team in spring of 2018, my career has taken me to very different areas of food & beverage, giving me multiple styles of cooking. I spent time in New Mexico as the Corporate Executive Chef for the Apache Nugget Corporation, specializing in Native American and Spanish cuisine; I have worked on the Strip as a sous chef at New York New York Casino & Hotel; and I have also worked in Asian cuisine as the Corporate Chef for Bachi Burger. AM: For those who have yet to attend Therapy, when did it open, what can one expect in terms of the ambiance, dishes, etc? EC CR: Therapy is an American gastro-style pub that has been thriving in the Fremont East Entertainment District since June of 2015. This restaurant elevated downtown dining with its ambient class, while constantly finding ways to combine unique flavors of great food and drinks. AM: What are signature dishes that we should know about at Therapy? EC CR: Signature dishes, that have proven to be customer favorites, include our fried mac & cheese croquettes, served with house-made tomato bacon jam and

Sriracha aioli; and our red velvet chicken & waffle sliders, served with house-made coleslaw and vanilla maple syrup. AM: What is the meaning behind the name, Therapy? EC CR: The name of the restaurant, Therapy, stemmed from the slogan â€˜Good Food. Good Friends. Good Drinks.â€™ By putting these three components together, one could create its own kind of Therapy and good food, good friends and good drinks are a way to release stress. AM: What are 3 signature cocktails available at Therapy? EC CR: Three signature cocktails we serve include our St. Therapy, the Relapse and The Smash. AM: If there is anything else that we should know about Therapy, let me know! EC CR: At Therapy, we truly have something for everybody. Not only do we offer lunch, dinner and happy hour, we are launching a new weekend brunch and our new club concept, Relapse. If you are in Downtown Las Vegas, Therapy is a must stop spot. PHOTO CREDIT | CHRIS WESSLING @THERAPY_LV

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BingelyBooks pline which she finds with her books or quietly playing chess. She finds that fellow chess player, Jonathan Hoffman, who is in the chess club is her perfect match as they bring out the best in one another. Unfortunately, their relationship ends and they are driven apart only to find that a decade later, their paths are crossed again. With their passions urging to be rekindled, they both realize that if they don't focus on what drove them apart they won't be able to capitalize on their second chance at love.

THE MOTHER-IN-LAW St. Martin's Press Sally Hepworth

The relationship between a person and their Mother-In-Law can be comlplicated for some. When Lucy met her husband's mother - Diana, she knew that she was not the person that she had in mind. She was constantly kept at arm's length depsite.

THE GIRL HE USED TO KNOW St. Martin's Press Tracey Garvis Graves

Attending the University of Illinois, Annika Rose finds that in many social situations, she is not only anxious, but finds other's behaviour confusing. She'd prefer to be in the company of order and disciAthleisureMag.com

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Her Mother-In-Law, Diana was known as a pillar in the community as well as being involved in a number of charities. She was beloved by everyone; moreover, not one person had a bad thing to say abou her - except for Lucy. Lucy was polite and sweet; however, she couldn't connect with Diana. Apr 2019

try. She was recruited by the CIA to infiltrate Fidel Castro's inner circle and pulled into the dangerous world of espionage. She is consumed by revenge and her need to reclaim everything that was lost. With the Cold War in full effect, she finds herself caught in the midst of Cuban American politics and a forbidden affair that is driven by his ambitions. She is caught between the past and the future, but knows that a wrong move can cost her everything.

All of that was five years ago. Diana was found dead with a suicide note stating that she no longer wanted to live due to a cancer that she was dealing with; however, the autopsy showed no signs of this. It does find traces of poison with evidence of suffocation. Who wanted Diana dead, why did her will change near her death to disinherit both of her children and their spouses and what can one make of Lucy who isn't sad that Diana is dead?

WHEN WE LEFT CUBA Berkley Chanel Cleeton

Sugar heiress, Beatriz Perez knows that the Cuban Revolution took everything from her - family, her people, and counApr 2019

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BingelyStreaming backstory of both players as well as what was taking place as this feeling of contention continued to grow.

YOU VS WILD Netflix Originals Growing up, the Athleisure Mag team enjoyed reading Choose Your Own Adventure books which allowed you to select an array of choices that led you through a journey that was either successful, perilous or somewhere in between. The beauty of it is that you could continue to read this and have a number of endings that had various levels of satisfaction.

SPORTS WARS Wondery Spotify We have been a fan of Wondery's Business Wars, hosted by David D. Brown who shares the history and battle between businesses through serial episodes to dig into what made them great and in some cases who was unable to continue to compete. With the success of this show, they recently dropped Sports Wars which is hosted by SB Nation's regular contributor, Dan Rubenstein. This looks at the rivalries that exist in sports and not just those by opposing teams! In its inaugural season that dropped this month, they started with the rivalry between Aaron Rodgers and Brett Favre - quaterbacks on the Green Bay Packers. They highlight where this rivalry began, the

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This concept has been brought into a new interactive show with Netflix and Bear Grylls . We know Bear as an outdoorsman that is military trained who goes into a number of situations in the wild whether solo or with such celebs and personalities as former president Barack Obama, Ben Stiller and Vanessa Hudgens just to name a few. In this new series, a series of episodes focus on a mission from getting medical supplies to a remote village, sustaining yourself in a survival mission and more. As Bear goes along his journey he gives you a choice between two different situations and outlines the pros and cons of each. You select what happens and go along for the ride. You can always go back to change the ending or see all possible outcomes. Apr 2019

BOSCH Season 5 Amazon Prime Originals Season 5 of Bosch starts April 19th and this season he puts himself in the mix in order to uncover crimes of abuse and manipulation. With his need to bring those to justice, he also has to balance his purpose of his work with the fact that he is the sole surviving parent to his daughter Maddie. As always, there are multiple story lines each season that take place as he continues to bring a bit of law and order in LA! If you have yet to catch up, you can binge the previous seasons in prep for the upcoming dynamic season. Apr 2019

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Thes eEs s ent i al sAr eEver yt hi ng

AT HL EI S UREBEAUT Y Wheny ouneedt o gr a by ourma i n es s ent i a l s , t hes e a r ea l wa y sgr ea t t oha v eonha nd. MI GRAI NES T I C K T h i s r o l l o ns t i c kc o n t a i n s e s s e n t i a l o i l s ( p e p p e r mi n t , s p e a r mi n t , l a v e n d e r a n d f r a c t i o n a t e dc o c o n u t o i l ) t h a t c a nb e a p p l i e dt ot h et e mp l e s a n dt h eb a c ko f t h e n e c kt or e d u c eh e a d a c h e s ; $ 1 0 . 9 9 mi g r a s t i l . c o m

P OWE RMI S TMI NT Wel o v eh a v i n gaf e wo f t h e s ei nan u mb e r o f o u r b a g s a s y o uwa n t t os t a yg e r mf r e e wh i l er o c k i n gy o u r s c e n t o f c h o i c e ; $ 1 1 . 9 5 t o u c h l a n d . c o m

C I T RONBODYOI L T h e r ei s n o t h i n gb e t t e r t h a nh a v i n gab i t o f c i t r u s i ny o u r b e a u t yr o u t i n e . S p r a y i n go nt h i s o i l wi l l a l s og i v ey o u r s k i nt h a t e s s e n t i a l g l o w; $ 2 4 h e r b s a n d o i l s b a t h . c o m

L E MONADEL I PS C RUBT UBE We ’ v eb e e naf a no f S a r aHa p p ’ s l i pb r a n dt h a t k e p s o u r l i p s l o o k i n gf a n t a s t i c ! As i f i t c o u l d n ’ t g e t a n yb e t t e r , i f y o uc a n ’ t b r i n gh e r l i pp o t s wi t hy o u , s h eh a s ma d et h el i ps c r u bi nat u b e ; $ 2 0 s a r a h a p p . c o m

HUNT E RT OI L E T RYBAG We ’ v eb e e naf a no f t h e s ec a s e s wh i c h a r eg r e a t t oo r g a n i z ey o u r c o s me t i c s , s k i n c a r e , t o i i l e t r i e s a n de v e ny o u r t e c h ; $ 7 5 d a g n e d o v e r . c o m

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Athleisure Mag #40 Apr 2019