Athleisure Mag #46 Oct 2019

Oct 2019

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AthleisureMag.com

OCT 2019

@AthleisureMag

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PUBLISHER Paul Farkas

EDITORIAL Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

FASHION CONTRIBUTIONS PHOTOGRAPHER Alex Subers | Oh Dag Yo

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

EXECUTIVE PRODUCERS Paul Farkas | Kimmie Smith

HOST Kimmie Smith

MIXING Athleisure Studio Team

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table of contents

issue #46 oct 2019

STYLE FEATURES

31

THE PICK ME UP

88

STYLE FILES: NYFW FW19

89

ROCK THE LBD FROM DAY TO NIGHT THIS FALL SEASON

Sound and Steady with Al Horford

16

Something You Should Know Migraine with Dr. Seng + LaLa Anthony

38

This month, the NBA kicks off the 2019-20 season. Our cover star is 5 X NBA All-Star and Philadelphia 76ers Al Horford. He talks about his career, how the 76ers General Manager Elton Brown impacted him to play and being a part of his new team.

BEAUTY FEATURES LIME BEAUTY

68 91

ATHLEISURE BEAUTY

93

HOW TO DRESS FOR TRAVELS TO BONDI BEACH

We talk with Dr. Seng and LaLa Anthony about those suffering with migraine issues.

Autism Speaks LIFESTYLE FEATURES

60

ATHLEISURE LIST HOTEL PLAZA ATHENEE

62

ATHLEISURE LIST PRECISION RUN

AthleisureMag.com

46

We attended the 13th annual Autism Speaks Chefs Gala at Cipriani Wall St.

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9PLAYLIST

66

October’s 9PLAYLIST comes from Showtime’s Ray Donovan star, Pooch Hall.

Oct 2019

The Art of the Snack Trattoria Italienne

72

This month’s The Art of the Snack takes us to NYC in Flatiron as we sit down with Chef Jared Sippel to talk about his Northen Italian and Southern French restaurant who has a number of dishes that are perfect for the comfort foods needed during the fall.

Keeping it Whole 108

Athleisure Studio

We chatted with Lara Merriken, founder of LARABAR to find out how she created the line, how she approached her assortment and more!

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

Oct 2019

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She Gives That Glow

102

9 LIST STORI3S

124

With the holidays as well as Awards Season around the corner, we sat down with Toska Husted to talk about how she achieves great skin with her clients.

This month’s 9LIST STORI3S comes from EDM DJ/Producer, DESTRUCTO as he shares his faves and why you’ll find him using them.

AthleisureMag.com

with Al Horford

SOUND AND STEADY

With the beginning of the 2019-20 NBA season starting this month, we’re all excited to see what the 82 game season holds for our favorite teams. This month’s cover story features Al Horford, a 5 time NBA All-Star, who has played 12 years in the league with 12 playoff appearances. He has had a busy few months. Hailing from Puerto Plato, Dominican Republic, during the off-season, on July 10th, Philadelphia 76ers General Manager Elton Brand (who was a former teammate of Al’s when he played at the Atlanta Hawks) announced that Al Horford signed to the team and will be wearing #42.

In sharing the news that Al was joining the team, the General Manager emphasized that “He has built his reputation around hard work and a tradition of winning, which are the same qualities that have formed the foundation of the 76ers.

Al’s playmaking, elite defensive talents and veteran leadership confirm why he is

a crucial addition to our roster. We have gained a championship-level teammate that will not only complement our current makeup, but will help grow our young core as we strive for the highest level of success.”

This reaction to Al comes from his years as a solid player, as he is adept at playing a number of defensive positions and will pair well alongside his teammates – Joel Embiid and Tobias Harris, in an impactful front line which will create a fierce dynamic to opposition defenses. Last season he appeared in 68 games for the Boston Celtics and started in all of them. He posted 13.6 points, 6.7 rebounds, 4.2 assists and 1.3 blocks in 29 minutes per game. Those stats earned him being only 1 of 2 players (NBA MVP Giannis Antetokounmpo; Milwaukee Bucks being the other) in the league to hold those averages. He also shot

.535 from the field, .360 from 3-point range and has a career high of .821 from the free-throw line. His talent and focus in his 7 seasons include a field-goal percentage of .500 or better, putting him fourth in the league behind Dwight Howard (LA Lakers), Pau Gasol (Portland Trailblazers) and Lebron James (LA Lakers). Additional accolades include being chosen to the 2017-18 All-Defensive Second Team and 2010-11 All-NBA Third Team.

Looking back at his career, he has played in 786 games (782 starts) with Boston and Atlanta. His career averages are 14.1 points, 8.4 rebounds, 3.2 assists and 1.2 blocks in 32.8 minutes per game. This veteran has had an astounding 120 career postseason games and his teams have qualified for the playoffs in each of his 12 seasons, as far back as 2007-08. He initially came to the league when he was selected by Atlanta with the No. 3 overall pick in the 2007 NBA Draft. While playing collegiately for the Florida Gators, he assisted in leading the team to the school’s first 2 NCAA titles in 2006 and in 2007. After his 3rd and final season at Florida, he was selected to the All-SEC First Team, the NCAA All-Tournament Team and the Associated Press All-American Third Team.

During the announcement of an array of former and new members of the 76ers, Elton emphasized that, “defense is where we will hang our hat and should have one of the best defensive teams in the league.”

To that end, he believes that, “Al Horford, is a proven leader, proven player every single year. I know what he brings to the table, not only starting with Joel and being able to push us much closer to our goal of winning the championship.”

This summer, as fans, analysts and potential teammates speculated on where Al would end up, many wondered what factored into his decision. “When I decided to opt out of Boston, it wasn’t an easy decision, but I did it and I felt that there was going to be a lot of options for me,” Al said.

“When June 30th came around, things escalated very quickly and there were multiple teams and a lot of strong interest and I had to make the best decision for me. When Elton called and spoke with my agent, he laid down his offer and I was very surprised that there was this strong interest for me to be here and it made the decision very easy. I’m just excited to be a part of this. The view of this city, of Philadelphia – gets me excited! I’m hyped and ready to go.”

The impact of Al’s relationship to Elton brought him to Philadelphia, seeing his commitment to being at the top of his game when they were both at Atlanta and emphasized the importance of the game and giving it all on and off the court at optimal performance levels. Al noted, “I’m just letting you know right now. I have a lot of respect for Elton. I got to watch him as a younger player to be on our time, to see how professional he was and how he took care of his body – I really respected him. To just see how he did it when he was with us.”

“I’ll tell you a story,” he continued. “We were getting ready to go to dinner one night with some of the guys and we were about to get into the elevator. When you get into a city, that’s what you do, you go out and have dinner. He was in the elevator going into his room and coming from the gym – sweating and he had just done an hour of cardio – he was drenched. So his commitment to wanting to win and do the right things inspired me back then.

I think that he believed in me and he believes in this group and what we can do and when they came knocking and approached me, it felt right. That’s why I am excited to be here because I know that he wants what’s best for this city of Philadelphia and what we are trying to do.”

Al has been candid on his focus to win a championship. In addition to his relationship with Elton, he also looked at the talent on the 76ers. “I think that the opportunity to play for this type of organization for this city was something that I really

had to consider and to look at and then you look at the potential of this team and the coach, Coach Brown leading the way and obviously Joel Embiid, Ben Simmons and Tobias Harris, and all the upside that we have and now we just finished assembling our group – every time I kept looking at the players that we were signing – I was like yeah we have Kyle O’Quinn and I saw that Josh came through and that James Ennis III re-signed, and that Raul Neto got here. We got a good group here and it got me even more excited. I felt that we were in a good place and I feel really good about our future.”

The mutual admiration and Elton’s desire to build an elite starting 5 and incorporating Al into the team’s recipe of their success speaks volumes on their mutual admiration. This team is built on the depth of talent as well as the character of those that are coming together. Elton summarized, “it was very important for me to get high character guys that know how to play the game and that can still step on the court and pay a lot of dividends and to be able to do a lot on the court and not just be locker room guys. This helps a lot especially for our young playing guys who are developing to see how they work. Al told the story of what he saw as a young player and watching me as an older player working out. It’s about paying it forward. They see how hard you work, your professionalism and playing it forward so that they can see what it takes in order for you to win.

So that’s the benefit of having those adults in the room.”

He continued, “the opportunity to have Al back up Joel in the playoffs and then to have him in the 5 is a great opportunity for us. We had a huge hole and deficit last year and we look forward to having Al playing on the court.

He can play the 4 he can play the 5 and we have many players that can play multiple positions.”

Importantly, chemistry beyond work ethic was of course stressed. “When you change teams, there are always questions regarding how it will be to play with your former teammates and those that were former rivals and are current teammates. Joel and Al have played against one another and now with being on the same team, he acknowledges that he’s, ‘always been a fan of Joel and everything he brings on the court and off the court.’ There were some great battles, and when this opportunity came along with the possibility to team up with him, it got me really excited about the potential and how good we could be and to help our team defensively and to get to work together and do some special things. I am very grateful to be in this position.”

With the off season and pre-season games in the rearview mirror, the team and fans look emphatically forward towards the regular season. With much anticipation, and a long time rivalry, the first game of the season was against the Boston Celtics. Prior to the game, there was much speculation on how would it be for Al to go against his former teammates, as well as how the team played together now that they have officially started. The 76ers won their first game 107-93. To kick off his season with Boston, Al noted it was “very weird to me. It felt good to go out and to get a win. It’s kind of good that it’s finally over as there was a lot of emotion leading up to this. It was good that we came out and competed and we were able to get the first win.”

In addition to winning this game and being a part of this team, Al is also very adamant about his respect for this city that he now plays for. To see the fans excitement for this team and embracing him, he mused, “it felt great. The atmosphere was great tonight. He stated, “our fans were really great even before tip-off. Our fans were into it and engaged and by the time the National Anthem was over, it

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Oct 2019

was a packed house. They carried us throughout the night. We had some runs there and it carried us through.”

With the kick-off of the first game, Al and the rest of the 76ers continued on to playing and gaining another win against the Detroit Pistons (117-111); winning again against the Atlanta Hawks (105-103) and their latest win against the Minnesota Timberwolves (11795) – at the time of this issue release.

The Timberwolves game was played back in Philadelphia. Post game, Al highlighted about his teammates that, “the thing that I keep seeing with our group is that any of us can go in there post, score, be aggressive go through there, be strong and that was an example of it tonight. There were times that I had to go in there or Joel, Tobias, Ben, as well as Josh. We really try to play with our size and impose our will in the paint.” When he reflects on his strengths and what he brings to the team, it echoes the foundation sentiments and import that Elton shared in the press conference about the focus of defense and the players that he assembled. “I believe that’s one of my strengths to be put in different parts to protect the people whether bigs or smalls, and not only me but Ben does that well. It’s tough to go through Joel in the paint, so it works to our advantage when we do these kinds of matchups.”

From game to game, Al continues to talk about the importance of optimizing skills to play cohesively as a team on the court and off the court. He values team trips where they come together to watch The Joker, team dinners and getting to know how to work with one another. He is also insistent on watching the game tape to see where they can tweak how they play as he believes that when you’re at home, you can mask some of your mistakes, but when you go on the road – these things can definitely affect the pace and play of the game.

With 12 years in the game, he knows that his teammates and the organization are looking to him as a sound and steady presence and he knows that he needs to “find the open spots – whether that’s slashing to the basket or spacing.” This is necessary in order to provide rim protection when Joel is in position for an aggressive play.

It is an honor to have him join us as this month’s cover story feature, we look forward to seeing a tremendous season for someone so skilled, devoted and spirited on and off the court.

PHOTOS COURTESY | Alex Subers and Philadalphia 76ers @AlHorford @Sixers

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SOMETHING YOU SHOULD KNOW Migraine with Dr. Elizabeth Seng + LaLa Anthony

When a headache hits, it makes doing the most rudimentary of tasks so difficult!

All you can think about is the pounding in your head. For those that suffer from migraines, the affects are even more apparent and can really alter their day to day lives. Whether you or someone that you know is affected by this, we sat down and talked with Dr. Elizabeth Seng to find out about what migraines are, how they are started and why they are so problematic. In addition, we sat down with STARZ's Power and FOX's BH90210's LaLa Anthony to find out how she works through migraines and how she is able to cope when they take place!

ATHLEISURE MAG: What is a headache and what are the symptoms when one is coming up?

DR. ELIZABETH SENG: A headache is a neurological attack characterized by head pain. Depending on the headache type, there may be other neurological symptoms as well. Depending on headache type, the head pain can be caused by pain receptors in head and neck muscles or in the membrane around the brain and blood vessels. There are many different triggers for headaches and symptoms can vary from person to person.

AM: What is the difference between a headache and a migraine?

DR. ES: There are many different types of headache disorders. Tension-type headache, the most common type of headache, is typically a pressing pain on both sides of the head. A migraine attack typically includes a pulsing pain on one side of the head and is accompanied by a variety of additional symptoms from your average headache including pain, nausea, and sensitivity to light, sound, and/or smell. Anyone can suffer from migraine, but they are more likely to occur in women, ages 20 to 45.

Three out of every four migraine sufferers are women, and roughly 39 million Americans suffer from migraine.

AM: What are the symptoms of a migraine and how do you know when one is coming on?

ing a migraine, talk to your doctor to get the proper diagnosis and treatment plan.

DR. ES: A migraine attack typically includes a pulsing pain on one side of the head and is accompanied by a variety of additional symptoms from your average headache including pain, nausea, and sensitivity to light, sound, and/or smell. For both tension-type headache and migraine, the factors that trigger attacks vary widely from person to person. Determining what triggers your migraine attacks can help you better manage them. Regular stress management and keeping a consistent sleep and eating schedule can help sufferers avoid a migraine attack. You should also keep an acute medication on you, such as Excedrin Migraine, to take at the first sign of a migraine attack could do that.

AM: What is it about a migraine that makes people have to miss events or even to change aspects of their lives?

Migraine should always be diagnosed by a doctor, so if you think you are experienc-

DR. ES: Most of my professional research has a focus on head pain and specifically, migraines, and most people don’t realize that migraines can disrupt a person’s everyday life and pull them away from important moments. Some days my patients are completely bedridden due to a migraine and other days they’ll power through an event but won’t truly feel present even if they are physically there. That’s because while on the outside they may “look fine,” on the inside they are managing much more which pulls them away from being mentally present in the moment.

That’s why I’m excited to partner with Excedrin on Excedrin Take Two (Oct 7th Oct 18th) to help shine a light on the physical and emotional toll that migraines can take, and to help sufferers relive the moments they’ve missed – this time without the migraine.

ment: acute treatments are used at the moment of the attack to reduce the attack severity. Some people may use over the counter medication, like Excedrin Migraine, whereas others may use prescription medication acutely to treat the attack. All people with migraine, of any frequency, should have an acute migraine treatment plan. Preventive treatments are taken routinely to reduce migraine frequency, such as daily medications, injections every three months, or lifestyle changes. People with migraine who are experiencing 4 or more attacks per month should talk to their doctor about prevention options.

AM: In the category of migraines, are their varying levels?

AM: What is it about Excedrin that helps those that suffer from migraines?

DR. ES: Yes. The biggest category of migraine is different frequencies. About 10% of people have migraine that we consider episodic, which occurs on fewer than half of the days of the month. However, about 2% of people have chronic migraine, or migraine on which headache attacks occur on 15 or more days per month. Chronic migraine is particularly disabling. There are also different symptoms you can get with migraine: some people experience an aura prior to the head pain onset, which often manifests as visual symptoms like geometric patterns, flashing lights or possibly a shimmering effect (sort of like heat waves). If you think you have migraine, be sure to talk to a doctor to get an accurate diagnosis and treatment plan.

DR. ES: Excedrin Migraine is a combination of three components: acetaminophen, aspirin, and caffeine. Excedrin Migraine is an FDA-approved over-the-counter medication for migraine.

While not often discussed, unfortunately, this is very common. A recent survey from Excedrin found that nearly 9 in 10 migraine sufferers have had to miss an important event, like a wedding or graduation, due to a migraine, and 91% of people with migraines would like a second chance at all of the moments they’ve missed.

AM: Is there a number of migraines that one may have where a person suffering from them may feel that they need to visit their doctor to ensure that there isn’t something else that is going on?

DR. ES: We consider a person to have the disease of migraine if they have experienced five or more attacks in their lifetime.

If you have experienced several headache attacks you think might be migraine, it is a good time to go to your doctor to get a proper diagnosis and treatment plan.

There are two typed of migraine treat-

After chatting with Dr. Seng to find out about the differences between a headache and a migraine, how they start and the need to diagnose this condition, we sat down with LaLa Anthony to give us more information on how she handles this while living a busy life as a mom, actress and more!

ATHLEISURE MAG: We've enjoyed watching you in Power and I loved that you were in Beverly Hills 90210 Revival and hope that you and the show will be back for another season - what's your process like when you go about selecting shows that you will be apart of?

LALA ANTHONY: I like to pick characters that I’m drawn to and feel like I can bring to life. I try to look for different roles so I’m not always playing the same type of character. 90210 was definitely something that was different for me and I had a great time doing it.

AM: Being a busy mom and always having a number of shows and appearances

you're a part of have migraines affected those experiences?

trating that migraines can get in the way.

LA: Migraines have definitely affected many experiences and caused me to not feel present for certain moments. I always power through for work or to shoot – you have to because when you’re on set there is a whole production crew relying on you to show up. But there have been other days I can’t function or get out of bed.

Luckily, I’ve learned my triggers and to treat my migraine as soon as I feel it coming with Excedrin Migraine. It’s a brand that has really helped me get my life back.

I get really upset when a migraine impacts moments with my family. There have been events at my son’s school that I couldn’t go to because of a migraine and I had to rest in bed all day. Kiayn is in middle school now and with school, basketball practice and hanging out with friends, family moments are even more important. It's frus-

AM: Many battle issues with migraines, what are your triggers when you know that it's coming on and what are you able to do to alleviate it?

LA: I know immediately when a migraine is coming. Changes to my routine including not sleeping, eating certain foods and stress will trigger a migraine and I'll be on edge all day. It starts off feeling like a mild headache

really looking forward to.

AM: What is the Excedrin Take Two program?

LA: This partnership with Excedrin was so authentic for me because, like I’ve said, it’s a brand that really does help me get back to myself when a migraine is trying to sideline me. And I’m not alone at all in that – in fact, almost 9 in 10 migraine sufferers say they have had to miss an important life event due to a migraine and 91% of them would like a second chance at their missed moments. So that’s what Excedrin Take Two is all about! Excedrin is giving migraine sufferers a second chance to relive and enjoy a moment missed by a migraine. All you have to do is share your story at for a chance to win a “Take Two!” AM: As someone who spends a lot of time traveling, what are 3 things that are in your carryon or maybe a kit that you keep on set that you have at the ready to either make you comfortable or to feel like you have a bit of home with you.

LA: I always like to pack a candle and I always keep my favorite snacks (like trail mix / Crunch bars), and Excedrin Migrane, just in case! but gets rapidly worse. I try to catch it and treat it right away with Excedrin Migraine so it doesn’t disrupt the rest of my day and I can continue to be present.

AM: Do migraines create situations where you're not able to participate in something or be at a 100%?

LA: All the time. I get a migraine about once a week and unfortunately, migraines can really leave me exhausted and with no energy. Even if I’m having a great day, a migraine can come on suddenly and make it difficult to feel in the moment. I was struggling with a migraine at a family reunion once and it was so hard to feel present. It was really disappointing since family reunions only happen once every couple of years and it’s something I was

PHOTOS COURTESY | LaLa Collection NY @LaLa

AUTISM SPEAKS CHEFS GALA 2019

This month, we headed to Cipriani Wall Street to the 13th Annual Autism Speaks Celebrity Chef Gala which is a phenomenal event that has a number of top acclaimed chefs and culinary institutions serving its 400 guests 4 courses of curated meals tableside. In addition to watching these meals that differed by table, attendees heard about a number of the successes that this organization provides for those who are on the spectrum and their family and friends who support them. Since 2007, the Chef Gala has raised more than $13 million in support of the autism community to raise money for research, advocacy, programs and services that support people with autism and their families. This year's event was hosted by Chef Andrew Zimmern along with Co-Chairs, Christina Tosi (Restaurateur and Founding Chef of Milk Bar) and Matt Higgins the Co-Founder/CEO of RSE Ventures, Vice Chairman of Miami Dolphins and Guest Shark on ABC's Shark Tank. It honored Tim Jones, CEO of Publicis Media Americas.

We wanted our readers to know more about autism, what Autism Speaks as an organization provides and to find out more on some of the acclaimed chefs that participated in this event!

ATHLEISURE MAG: What is autism and what does it means to be on the spectrum?

AUTISM SPEAKS: Autism, or Autism Spectrum Disorder (ASD), refers to a broad range of conditions characterized by challenges with social skills, repetitive behaviors, speech and nonverbal communication. According to the Centers for Disease Control, autism affects an estimated 1 in 59 children in the United States today.

We know that there is not one autism but many subtypes, most influenced by a combination of genetic and environmental factors. Because autism is a spectrum disorder, each person with autism has a distinct set of strengths and challenges.

The ways in which people with autism learn, think and problem-solve can range from highly skilled to severely challenged.

Some people with ASD may require significant support in their daily lives, while others may need less support and, in some cases, live entirely independently.

AM: What signs should parents be aware of that indicate that their child could have autism?

AS: Indicators of autism usually appear by age 2 or 3. Some associated development delays can appear even earlier, and often, it can be diagnosed as early as 18 months. Research shows that early intervention leads to positive outcomes later in life for people with autism.

Many children with autism do not show signs, and some who do not have autism show some. That’s why professional evaluation is critical in diagnosing autism. The signs of autism depend on the age of a child and can vary widely – from avoidance of eye contact to lack of babbling or speech to repetitive behaviors.

The M-CHAT (Modified Checklist for Autism in Toddlers™) can help you determine if a professional should evaluate your child. This simple online autism risk screening questionnaire, available on our website, takes only a few minutes. If you have any concerns about your child's development, don't wait.

Speak to your doctor about screening.

AM: How is Autism Speaks a resource to those that are affected by autism whether they have it themselves or are connected to someone that is?

AS: Autism Speaks is dedicated to promoting solutions, across the spectrum and throughout the life span, for the needs of individuals with autism and their families. We do this through advocacy and support; increasing understanding and acceptance of people with autism spectrum disorder; and advancing research into causes and

better interventions for autism spectrum disorder and related conditions.

AM: We enjoyed attending the gala at Cipriani and it was amazing to see that the auction raised over $100K. Are there other events that Autism Speaks has for the remainder of the year that we should keep an eye out for?

AS: This year, thanks to the generosity of both the wonderful chefs and all who attended, Autism Speaks raised $1.3M from the Celebrity Chef Gala.

There are many other ways to support Autism Speaks’ mission year-round; you can find more at AutismSpeaks. org/GetInvolved. There are also hundreds of autism-friendly events listed on AutismSpeaks.org.

We had the chance to talk with Autism Speak's President, Angela Geiger at this event to find out about the initiatives that they are focused on as well as why this event in particular is one that is so important to them in terms of their partnership with those in the culinary community. We also interviewed some of our favorite chefs who are at some of the top restaurants in the world.

ANGELA GEIGER | President of Autism Speaks.org

ATHLEISURE MAG: Why is Autism Speaks so important and what are those initiatives that you are trying to get out about that?

ANGELA GEIGER: We’re celebrating our 15th anniversary of Autism Speaks next year. In the world of health disorders, it’s a short time. The amount of progress that has been made because of the legacy organizations and Autism Speaks being a big tent and really welcoming everyone no matter where

you are on the spectrum, and now not just for kids but as adults who have autism who needs support too.

AM: How important is this event in terms of working with the culinary community and having this kind of partnership?

AG: I think one of the really fun things about tonight, is that it allows us to celebrate big victories like things that Autism Speaks has done to help tons of people and it also shines a light on small victories like one of the things that we are going to talk about tonight is and Instagram post that was shared recently where someone tried toast for the first time and it was a really big thing for their family. So it’s important for us to really remember that all of this matters.

AM: How do you feel about your role in this organization and what are the challenges that you’re looking at and excited to take on as we close this year out and go into the next one?

AG: I think that one of the biggest challenges is that autism is a spectrum and there are people with very different challenges and very different opportunities. Making sure that we’re welcoming for everybody is one of the most important things that we can do! @AutismSpeaks CHEF MARIA LOI Owner & Chef of Loi Estiatorio, NY, NY ATHLEISURE MAG: What are your 3 favorite dishes at your restaurant?

CHEF MARIA LOI: Branzino that’s for sure. The Bean Soup – I love it and eat it everyday! And of course, my yogurt!

AM: What are 3 ingredients that you like to always have on hand that is used in a number of the dishes that you like to create?

CHEF ML: Yes of course, it’s easy for me. I always like to have beans, olive oil and honey! @ChefMariaLoi @LoiEstiatorio CHEF GABRIEL KREUTHER Owner and Michelin Two Star Chef of Gabriel Kreuther, NY, NY ATHLEISURE MAG: We had the pleasure of enjoying a meal at Eataly via their Chefs Collaborations with your Chef Adam Hill last fall around this time which was phenomenal! Can you share with us the 3 signature dishes that we should be eating at Gabriel Kreuther.

CHEF GABRIEL KREUTHER: I think one of them is the Sturgeon and Sauerkraut Tart, I’m known for the Foie Gras so the Foie Gras Terrine and Pistachio Praline and the Tarte Flambee it’s something that I grew up with that I I love as it’s a simple thing flatbread with cheese and some bacon. But then there is also the Squab and Foie Gras Crostini – it keeps changing with the seasons!

AM: What are your 3 favorite ingredients that you like to cook with?

CGK: Well strangely enough, it keeps moving too – seasonality and too much of the same thing, it’s kind of like you don't want it anymore. I love simple things and also things that are more luxurious. I love caviar in general, I love foie gras in general, but I also love simple things like sauerkraut. So, I like to combine very very simple things with very luxurious things! Right now,

I am looking to use the white truffle as the season has just started. Chestnuts are beautiful right now and it just depends and comes down to the mood that you’re in and what you’re looking for and some day you want something more fancy and other days you want something more homey. It all depends – it’s like do you want to drink a good beer or a nice wine? What’s your mood?

unique. The original one (Tao Uptown) has the Satay Bass which is the most iconic dish and downtown (Tao Downtown) we did it a little more of a Chinese style we did some dishes from China like a whole fish – Snapper that’s deep fried and served with garlic and roasted onions. Of course at Lavo, we have our 1lb meatball which we’re world famous for!

AM: We couldn’t agree more and why was it important for you to be participating within this event?

AM: And what about the cocktails?

What are 3 that we should have in mind on our next visit?

CGK: Well, first of all, it’s very rare to see so many chefs together. It shows also that when an industry wants to come together to do something, and to help science out – we can actually do nice things! I’m always keen to try to help out to raise money in hopes of making a difference somewhere. It’s shown that everything that has been done over the years has made a difference and I think there is hope when people come together to make that difference. Hopefully, making peoples lives come together and to continue that hope is what it’s about!

RS: Oh yeah, the Pama Sutra which is Milagro Silver Tequila mixed with Pomegranate Liqueur and Fresh Lime.

The TAO-tini is another great one with Belvedere Mango Passion Vodka, Malibu Rum, Cranberry and Fresh Lime. I like a good Manhattan too! I’m more of a beer and wine guy myself!

@GabrielKreuther

AM: When you’re not working, what are 3 things that you like to do?

RS: Sleeping, hanging out with the kids and trying to do as many activities as I can and doing yard work and stuff like that. I like gardening, trees and plants – getting into it. @TaoGroup

CHEF RALPH SCAMARDELLA Chef and Partner of Tao Group ATHLEISURE MAG: We are huge fans of the Tao Group as there are a number of restaurants and moods that you present there. What are 3 signature dishes that we should be trying whether it’s one of your favorite restaurants or various ones throughout your portfolio?

RALPH SCAMARDELLA: Thank you so much! Well at Tao – each Tao is divided up a little bit differently, so they’re

CHEF MATT HOYLE Chef of Nobu 57

ATHLEISURE MAG: We are huge fans of Nobu what are 3 signature dishes that our readers should enjoy on their next visit?

MATT HOYLE: Nobu Signature dishes – definitely the Black Cod, also the Yellowtail Jalapeño and maybe one of the Tempura dishes like the King Crab or

the Sea Urchin.

AM: That definitely sounds good. What are 3 ingredients that you like to use when you’re making your dishes?

MH: So Wagyu Beef in Japan. You don’t need huge amounts of it, but a few bites of it is so nice. I also love some Uni and Sea Urchin from Japan and some from Santa Barbara, California tonight which will have a slightly different taste AM: Where do you get your inspiration from when you’re creating these dishes?

MH: From the ingredients and then you have all of the things out there. You put them out for customers and you do it a few times and the response is, “yeah it’s great.” You think about that and when you’re making something else, you think back to those dishes to bring them back in a new way! It’s a process and it’s great! @NobuRestaurants.us

CHEF TONY NGUYEN Executive Chef of Crustacean Beverly Hills and Da Lat Rose, Beverly Hills, CA ATHLEISURE MAG: What are your go to foods?

CHEF TONY NGUYEN: I’m a midwestern boy from St Louis, Missouri – so we know good food, we know comfort food! My go to is fried foods! I love fried chicken, my fiancé makes the best creole food – Jambalaya, Gumbo, smothered chicken and even biscuits and gravy! These are great and when we came here to NY, of course we had to try the pizza, the bagels and more!

AM: Before we talk about your new restaurant that you’re opening, can you tell us about Crustacean Beverly Hills and 3 signature dishes that we should try?

CHEF TN: OK now, the top 3 signature dishes at Crustacean Beverly Hills, The Garlic Noodles, The Roasted Garlic Crab OVER the Garlic Noodles and then something that we brought here tonight is the Tuna Cigars. We made a fake cigar out of an eggroll wrapper if you will, stuffed it with tuna poke and avocado and putting it in a cigar box.

If you open it, there might be some smoke that comes out! It’s a nice little starter!

The new restaurant is call Da Lat Rose.

Da Lat is a little town in Vietnam that is very similar to San Francisco. Da Lat means the “City of Eternal Spring” and there are a lot of vegetables year around. We’re not talking about peas only being good in March, they’re good the whole year! Just like California, the avocados are good all year. Even here, let’s be real. You can get a decent tomato year around even though they are the best in the summer time. In February, I think that we can both find a good one!

AM: What are your 3 favorite ingredients to cook with?

CHEF TN: Three favorite ingredients – I love garlic, I love shallots ok! My last favorite ingredient is eggs because you can make so many things out of them! @ChefTonyNguyen @CrustaceanBH @DaLatRoseBH PHOTO CREDITS | Getty Images

ATHLEISURE LIST: NYC

PLAZA ATHÉNÉE NEW YORK: BAR SEINE When the fall hits the city, you know there will be days where you take in sunny days that reflect vibrant leaf foliage as well as rainy days. It was on a rainy day this month when we enjoyed High Tea Service at Plaza Athénée New York at Bar Seine which has a warm aesthetic from plush chairs, wingtipped chairs and more. Our High Tea Service included a 3 course meal of: warm scones, croissants, and muffins, complete with clotted cream, honey, butter, and preserves. We also enjoyed an array of sandwiches including savory smoked salmon and ultra-fresh cucumber & lobster salad. The third course included a number of sweets from chocolate covered strawberries, dark and white chocolates and more!

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In terms of the tea selection, there were 10 to choose from. To enhance this tea, you can also add a glass of champagne which is what one would expect at this five star hotel.

For those that are tea enthusiasts, Afternoon Tea refers to a selection of finger foods to enjoy with your tea; however, HIgh Tea is more substantial in terms of the offerings and a bit more filling. Plaza Athénée New York's service is available from 2-5pm and has a knowledgeable staff that can walk you through the tea service and answer any questions that you have regarding milk in your tea, putting cream on your scones and more.

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PLAZA ATHÉNÉE NEW YORK 37 E 64th St, New York, NY 10065

www.plaza-athenee.com @PlazaAtheneeNY

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ATHLEISURE LIST: Flatiron NYC Studio + Equinox Gyms

PRECISION RUN

When the weather is warm or even when there's just a hint of a chill in the area, it's obvious to think about running outside. But when the weather turns, for those runners that don't want to battle the elements, there is a studio that will allow them to continue comfortably with oxygen-enriched air!

cover for 90 seconds and in the final section, you run for 2 minutes with 90 second recovery. Within these regimented periods, the instructor guides you through the various challenges you need to do with incremental adjustments.

As you advance throughout the 50 minute classes, there are visual cues that alert you when you're engaging in the next step of the run or transition into recovery. The music also changes to go along with the various portions of the run and the screen allows you you to see your progress. Guests can access their app which keeps all the data of the races you have run. In addition, when you come to class, your machine is already set with your stats as well.

We headed to Precision Run which is founded by athlete, David Siik who created a program within Equinox Gyms and who has a standalone studio in Flatiron. Precision Run's indoor treadmill class has custom Woodway Treadmills where you will increase your speed, incline as well as activate your recovery periods. This workout method is an interval training done in 3 parts. In each part you have a serious of increased movement. In the first section, you run for a minute and recover for a minute, in the second portion you run for 90 seconds and re-

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After taking this performance based class, you leave knowing about your

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PR - Personal Record the fastest speed in miles per hour that you can maintain for 1 minute. We enjoyed this total body core workout as well as after the run there are a series of workouts you do on the treadmill on your back to work your muscles as well as to begin the process of stretching.

PRECISION RUN 12 West 21st St NY, NY 10010 www.precisionrun.com @precisionrun

The amenities offered at Precision Run studios includes a recovery station with a number of products by Hyperice to target your muscles in the way that works best for you. All lockers also have USB charging outlets and the bathrooms offer premium amenities for use after class. There is also a bar area where you can purchase performance beverages as well as bars.

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

AN EVENING OF COMFORT FOOD

rant as well as its culinary focus?

This month, we settled into our table after a rainy day to a feast that was comprised of Northern Italian and Southern French foods that were filled with savory flavors along with a wine list that complimented each portion of the meal. After a satisfying tasting journey, we wanted to find out more about this Flatiron spot - Trattoria Italienne and of course, to share it with Athleisure Mag! We sat down with Owner/Executive Chef, Jared Sippel to find out more about this culinary experience.

CHEF JS: Through a gradual evolution, the restaurant has pivoted from its original concept, to a more casual, engaging, and accessible Trattoria Italienne. In spite of the change to a more casual format, the emphasis on great food, premium product and exemplary service remain paramount. I stay true to the restaurant’s roots, taking diners on a journey to the intersection of Northern Italy and Southern France. Every dish has a history and every menu item has a story. The cuisine here is based on authentic dishes from these regions as well as the surrounding areas of the Mediterranean; showing connections between the Basque region of Spain, with Morocco and France, as well as showcasing the relationship of Austria and Slovenia with Northern Italy. It is not a random fusion of flavors from the Mediterranean but it's crafted with skillful techniques and carefully considered influences, for the ultimate goal of transporting the diner with authentic flavors. Trattoria Italienne represents the culmination of my career and my training in the distinct regional cuisines of Northern Italy and Southern France. I lived and worked in Provence; his time at Frasca in Boulder, CO with Chef Mackinnon-Patterson immersed me in the nuances of Friuli and Alto-Adige; and Quince’s Chef Tusk exposed me to the region of Piemonte. It’s all come full circle at Trattoria Italienne.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF JARED SIPPEL: Originally from Iowa, I was raised with strong connections to food and farming, with family who grew produce, raised livestock, and owned local restaurants. I cooked throughout high school and worked as a sous chef at an Italian restaurant while attending the University of Iowa. Upon graduating, I moved to Boulder, CO to attend the Culinary School of the Rockies, and work at the James Beard Award winning Frasca Food & Wine under renowned chef Lachlan Mackinnon-Patterson. To broaden my palate and further educate himself on European cuisine, I headed straight to the source, where I spent several months living and working at 2-Star Michelin L’Oustau de Baumaniere in Provence and staging across Italy at Michelin starred restaurants including La Primula and La Subida in Friuli as well as La Peca in Veneto. It was during this time that the majority of the inspiration behind Trattoria Italienne was derived, from menus to wine lists and aesthetics. Once back in the States, I returned for a second tour at Frasca, before moving to San Francisco to serve as Sous Chef at the 3-Star Michelin, Quince under Chef Michael Tusk. After two years, it was called back to Frasca once again to assume the role of Chef de Cuisine. Finally, I moved to New York City with my wife Lindsey and opened Italienne in 2016.

AM: How would you describe the restau-

The restaurant is divided into two rooms.

In the front room, the large bar has a wood and marble counter and plenty of room to enjoy a drink and a bar snack or a full meal. An impressive lighting fixture with giant bulbs hangs from thick ropes over the bar. The feel of the restaurant is rustic and expansive, with high ceilings and exposed wood beams. In the dining room, leather banquettes wrap around the room, with copious space between tables—a rare commodity in a Manhattan restaurant. Cozy wooden booths backed with blue upholstery put you at the center of the action, while also allowing for some privacy. Overall, there’s lots of room

for large groups. The space is ideal for parties, special events and special occasions.

There’s also a cozy wine cellar room for private dining.

AM: When we visited, truffle season literally started on that day – why is the White Truffle such an amazing element to add to a dish and can you suggest 3 dishes that we should think about having it on?

CHEF JS: White truffles are a special ingredient because of their rarity and seasonality. At the restaurant we showcase them in traditional piedmontese dishes like gnocchi di patate, agnolotti dal Plin and tajarin. We also offer them shaved over a number of our dishes that work well in showcasing the aroma of white truffles, which are usually dairy driven with cream, cheese and butter.

AM: What are 3 appetizers that you suggest that we should have in mind when visiting?

CHEF JS: 1. Thinly sliced Proscuitto San Daniele from Fruili is served with grissini (long, crisp housemade breadsticks) fresh shaved horseradish and European butter.

2. Polpo Alla Plancha, a Basque country classic with other influences: the tender grilled octopus is presented with gigante beans, olives, Sicilian capers and Moroccan harissa.

3. Italian Chicory Salad, available yearround, prepared with radiccio from various regions of Italy. Made with two types of bagna cauda (anchovy dressing— one broken (non-emulsified), one not, one with white vinegar, one with red and black truffle vinaigrette.

AM: What are 3 signature cocktails that we should enjoy while there?

CHEF JS: 1. The Navin Johnson is a twist on an

Old-Fashioned, built with Four Roses yellow bourbon, Ramazzotti, crème de cacao (for sweetness instead of sugar, which adds depth, another layer of flavor) garnished with orange peel.

2. You Had me at Aloe is bright and refreshing, with a surprising flavor of cucumber and mint, and is composed of Aviation gin, aloe liqueur, lime, and agave.

3. Regal Bees: cimarron tequila, lemon, honey, oro blanco grapefruit twist.

AM: With the holiday season around the corner, are there specials or events that you will have at the restaurant that we should know about?

CHEf JS: One notable upcoming event for the restaurant is their Piedmontese Dinner which will celebrate the life and wines of Brunco Giacosa. Iwill hold an exclusive Piedmontese dinner to honor the of wines of legendary producer Bruno Giacosa. Guests will be taken on a journey through the Piedmont region with my curated five-course pairing menu with selection that include Agnolotti ai tres Arroisti, a traditional piedmontese stuffed pasta with tartufi bianchi and served with a Nebbiolo D’alba Valmaggiore from 2017, and Sformato Di Verdure, cardoon with radicchios dressed in Cesare giaccone barbera vinegar and served with a Barbera D’alba from 2017.

The dinner will be held on November 18th at 6:30pm in Trattoria Italienne’s warm and picturesque back dining room. The evening is priced at $229 and a reservation is required.

PHOTOS COURTESY | TRATTORIA ITALIENNE @ItalienneNYC

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Stay connected and follow us across our social channels on @AthleisureMag!

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LUXURIOUS RENTAL RESIDENCES DESIGNED BY ROCKWELL GROUP 605 W 42ND STREET, NEW YORK, NY 10036 T. 212.588.0042 I #LIVEATSKY I LIVEATSKY.COM

SHE GIVES THAT GLOW with Toska Husted

There's nothing better than glowing, clear skin! It doesn't matter whether you're hanging around your house, at the office, going on errands or are enjoying a special night out! When you have great skin, there's a glow that comes from within. We took a moment to talk to Celebrity Skincare Expert and Owner of Toska European Spa, Toska Husted. She has been responsible for a number of Hollywood's stars including Jennifer Aniston. We wanted to know tips on how we can achieve that look as well as the Biologique Recherche Remodeling Face Machine that she uses in her spas where she is also 1 of 5 brand ambassadors for this company. With the holidays coming up, Awards Season and whatever red carpet moment you're focused on, we're giving you the scoop on achieving great skin!

of the most elite beauty schools in Europe, and with the finest products and technology, I can achieve results that are immediately visible, and long lasting, too.

ATHLEISURE MAG: When did you realize you wanted to work in skincare?

TH: Biologique Recherche is focused on results. The reason I choose to work with this brand exclusively is that they respect the skin’s integrity and health. Skincare is seen as an important part of the overall wellness and is not just cosmetic.

TOSKA HUSTED: When I was growing up, the women in my family made a point to take great care of their skin, which inspired me down the road. Later in life, I had the opportunity to attend Steiner, the elite beauty school in London. While there, I wanted to learn not only how to take the best care of my skin, but also how to help others achieve that, too.

AM: What is Toska European Spa and what services are offered there?

TH: Toska European Spa is an expert Biologique Recherche center where we offer our clients result-driven facial treatments. All of our facials are hyper-personalized and are tailored to a client’s specific needs.

AM: You have a celebrity filled client list that includes Jennifer Aniston, Ashley Busch (our March 2018 cover), why do you find that you are being sought out for those that want to be known as #skingoals and #nofilterneeded?

TH: With over 20 years of experience in the beauty industry, training from some

AM: With Awards Season about to get into full swing, what do you feel that your clients are looking for?

TH: During Awards Season, clients come in wanting to look like the best version of themselves. When it comes to skincare, that includes healthy skin that is free of breakouts, evenly toned, youthful, and with a glowing complexion.

AM: You are 1 of 5 brand ambassadors for Biologique Recherche. Can you tell us about this brand and why you wanted to align with them?

AM: You’ve been able to achieve glowing results via the brand’s Remodeling Face Machine – what does this machine do in tandem with products created by them?

TH: The Remodeling Face Machine combines four types of electric currents to tone and sculpt facial muscles, improve muscle memory, and revitalize the epidermis. By using BR products with the Remodeling Face Machine, we can target specific skin concerns such as acne, hyperpigmentation, loss of tone and elasticity, and more.

By altering the settings, how does that affect the kind of glow that you can achieve?

Each treatment is tailored to the client’s needs— depending on what their skin requires, I adjust the settings and use a specific cocktail of serums.

AM: It’s been noted that when you have used the machine on Jennifer Aniston and due to her love of extractions, she likes

high intensity. You have credited her Greek skin the ability to have high pain tolerance for these intense treatments. Does ancestry have something to do with this area and are there certain ancestral backgrounds that have benefits to obtaining glowing skin?

TH: Genetics play an important part in what your skin is predisposed to look like, but external factors and how well you take care of your skin, which Jennifer is very disciplined and consistent, are crucial when it comes to having that healthy, glowing complexion.

AM: How can we achieve glowing skin for our red carpet moments?

TH: Good skin is not achieved overnight or with just one treatment. Using products that help tone and brighten the skin (such as Biomagic Mask and Le Grand Serum) are always important before a red carpet event as well as a lifting facial treatment, but consistency and discipline are key.

AM: In terms of aftercare, what products do you suggest after using this machine?

TH: A prescribed home care regimen tailored to your skin is very important. A good gentle cleanser, Lotion P50, serums, a masque, moisturizer, and sunscreen should be everyone’s go-to daily products.

PHOTO CREDITS | Toska European Spa @Toska_EuropeanSpa

KEEPING IT WHOLE with Lara Merriken

We sat down with Lara Merriken, founder of LÄRABAR which is known for their bars that are comprised of fruits, nuts and spices as well as their plant-based protein bars. Lara's interest in whole foods that keep you satisfied with its decadent ingredients stems from being an athlete playing Women's Volleyball at USC. But it would be years later after working as a social worker that she went hiking in the Rocky Mountains where the birth of LÄRABAR came to fuition. We hung out with Lara to talk about the bars, their original offerings and the brand's growth as they were acquired

by General Mills.

ATHLEISURE MAG: Prior to creating LÄRABAR, what were you working on before this that led you to launching this company?

LARA MERRIKEN: Well, I was actually a social worker right outside of college. I worked with at risk kids for a long time.

But I did play volleyball in college which is really the reason why I got into healthier eating for athletic performance which was the beginning of my journey. That evolved into being passionate about healthy eating and feeling good. I found myself on a mountain one day for a hike and the idea of LÄRABAR came. It’s about simple ingredients of fruits, nuts and spices but making something that tasted indulgent and delicious.

AM: So you were on the Rocky Mountains and you decided to do this, what was the first process in creating the initial LÄRABAR? LM: Well, I actually would comb the grocery store aisles and get my inspirations from pies, cookies and cakes. Cashew Cookie is one of those that we have today which is just 2 ingredients – cashews and dates – that’s it, but it tastes indulgent!

Apple Pie is another one that we have today and I would harken towards those junk foodie forbidden foods, but using healthy ingredients!

AM: That's amazing! What were your first

5 original flavors that you started with?

LM: Cashew Cookie is one, Apple Pie, Cherry Pie – AM: Our favorite!

LM: It’s a great flavor! Banana Bread and Chocolate Coconut Chew were the original 5 flavors.

AM: Ok so going back to the Cherry Pie LÄRABAR, what makes it so tasty?

LM: We use a very rare tart unsweetened cherry that I found in the Midwest during my search for really good ingredients. It’s real! It has that real flavor just like all of our bars do. We actually use apples in the Apple Pie. AM: So you went from the 5 original flavors to 30+. How do you go about that? Is it an inspiration board when you’re thinking of new flavors? You’ve also increased your assortment with your Protein Bars and there are just so many things!

LM: Well, we use the same process and there is a bigger team of people that work on the brand now, but still we want to bring flavors that people are wanting and enjoying. Peanut Butter Chocolate Chip is another good one!

AM: Ooo another fave of ours!

LM: Same as well as for my son! We just love to bring good new flavors. Some like the fruity and some like the nut based – kind of richer flavors.

AM: How long is that process for you when you’re in that inspiration phase from concept to actually producing it?

LM: Well we always come out with new flavors and our protein plant-based line is new, but we come out with new things annually with new products. So, it’s constant.

AM: Do you also have some that you take

AM: Do you take bars out of rotation?

LM: Yeah, on occasion, if a flavor isn’t working or people aren’t loving it, we definitely rotate things out. But we’re growing and we have 30+ flavors now so we have quite a few products to offer people.

AM: Why did you decide to add plantbased protein bars to your assortment?

LM: Well people are always looking for more protein based food and certainly one that is portable. We obviously wanted to do a plant-based one. We use pea protein and nuts. Nuts offer natural protein and we have worked on it for 4 years to create 4 flavors in this new portion of the line with flavors that we wanted to offer.

AM: What are the 4 flavors?

LM: Well, there’s a Lemon Blueberry, an Apple Cobbler, Almond Butter Chocolate Brownie and then a Chocolate Peanut Butter Cup. So a nice balance of fruity and nutty depending on what you lean towards.

AM: So what are your 3 favorite ingredients that you love putting into your bars?

LM: Well LÄRABAR is really composed of fruits, nuts and spices so that would really encapsulate whether we have our core product line or our protein plant-based one. We have those same components in there. Obviously with the protein, we added our pea protein in addition to that to give it 11 grams of protein a bar which is great. But those are really the main components of the balance of fruits, nuts and spices and/or protein.

AM: What are your 3 fave signature bars?

LM: Well, my all time favorite is Cashew Cookie like I had a half this morning with my coffee early today - it's a classic. I also love Cherry Pie and I love the new protein line. Just for something different if you want added protein, but you don't want

to sit down and eat a meal, but you know you will get the amount of protein that you need to sustain yourself throughout the day.

AM: For those that are on the go, how can we make sure that we get those good whole foods?

LM: That’s where LÄRABAR comes in. We sell our bars nationwide to all different kinds of grocer stores, convenient stores – you name it! The idea is that it is portable food and offers consumers the opportunity to throw it in your bag and that you are offering them something that they know is going to sustain you, tastes good and will keep you healthy!

PHOTO COURTESY | LÄRABAR @Larabar Hear Lara Merriken, founder of LÄRABAR, right now on our show, Athleisure Kitchen 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, iHeart Radio, Google Podcasts and wherever you enjoy listening to your favorite podcast.

BingelyBooks Her meals are freshly sourced and focus on comfort food oriented dishes.

Fans of previous Half Baked Harvest cookbooks will enjoy that Super Simple is truly focused on making and presenting manageable dishes. These dished are one pot meals, allow for night-before meal prep, as well as incorporating those items that use an Instant Pot or Slow Cooker.

THE QUEEN OF HEARTS Berkley Reprint Edition Kimmery Martin

HALF BAKED HARVEST SUPER SIMPLE Clarkson Potter Tieghan Gerard

Half Baked Harvest Cookbook has 125 recipes that not only look amazing on your table, but also require fewer ingredients and makes meal-prepping nearly foolproof whether you're enjoying it solo or hosting your friends and family.

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In this debut novel by Kimmery Martin, we are introduced to Zadie Anson and Emma Colley who have been best friends since they were in their early 20's. At that time they supported one another from being in serious relationships as well as going through medical school. We meet them in Charlotte, North Carolina where they are both happily married with children and are thriving in their careers. Zadie is a pediatric cardiologist and Emma is a trauma surgeon.

They have enjoyed their life without complication until a former colleague finds a secret that one of them has kept hidden for years. This colleague, chief resident, Nick Xenokostas was pivotal in Zadie's life professionally as well as personally due to events in her third year of mediOct 2019

engaged in predatory behavior. He was protected by fear, wealth and a conspiracy of silence. Ronan's queries led him to find that this story had a number of shadowy figures that included high-priced lawyers, spies, campaigns of intimidation towards him as well as threats to his own career, being followed and even having his own life weaponized. The level of corruption that he was able to uncover went from Hollrwood, Washington and beyond.

He examines how these actions showcase how wealthy and connected men can threaten journalists, avoid accountability as well as silence victims' abuse.

cal school. When he emerges in the midst of a professional crisis, both women have to take a look at the choices that they made at the beginning of their careers. It becomes apparent that Emma knows more than what she had previously stated about issues that almost derailed their lives. This leads Zadie to question everything that she thought that she knew about her friend.

Catch and Kill Hale Ronan Farrow

Catch and Kill has had a lot of buzz over the past few weeks. Back in 2017, a television investigation led Ronan Farrow to a series of events that was known in Hollywood, a powerful producer who Oct 2019

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BingelyStreaming -ro Atlanta apartment complex in the middle of the afternoon. The term breakdown refers to the breakdown of the story and the systems.

THE KING Netflix Originals Limited Theatrical Release in Oct + Netflix Nov 1st This movie which is available on Netflix Originals as well as played at a number of movie theaters reimagines Shakespeare's Henriad plays (this spans his plays: Richard II to Henry IV, Parts 1 and II, and Henry V). We are introduced to young Prince Hal from days spent drinking and gambling to his ascent to the throne of the King of England. From this throne, he has to navigate politics, betrayal, war and results of the chaos that his father created. We get a bird's eye view of what takes place inside and outside of his castle walls.

Breakdown Atlantic Journal Constitution Spotify This true crime podcast hails from the largest newsroom in the southeast for hard hitting investigative reporting. We started bingeing this podcast during NYFW to catch up on the previous 6 seasons in order to get ready for the current season! This season, Bill Rankin and Christian Boone takes us through the examination of a deadly police shooting of Afghanistan war veteran Anthony Hill. We learn that he was naked and unarmed when he was gunned down in March 2015. Anthony struggled with bipolar disorder and was offered medication.

Office Chip Olsen was not aware of the 26 year old's issues when he responded to a 911 call about a nude man found in his metAthleisureMag.com

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SLOW BURN: TUPAC SHAKUR AND NOTORIOUS B.I.G. SLATE Apple Podcast Unlike the first two seasons of SLATE's Slow Burn (Season 1 Watergate and Season 2 - The Impeachment of Bill Clinton), we are taken into Tupac Shakur and Notorious B.I.G.'s careers, friendship, East Coast/West feud and the legacy of their labels' - Bad Boy and Death Row Records.

Oct 2019

Host and journalist Joel Anderson utilizes a fresh perspective on the story with details that may have gone unnoticed - even to his surprise. A number of people who were at key events of this story from law enforcement, recording artists and more speak with him about their thoughts on what transpired as well as to take us into this story.

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