IN OUR BAG | AFTER THE BALL DROPS

Read more from the Dec Issue of Athleisure Mag and see In Our Bag | After the Ball Drops in mag.

STYLE FILES | NYE GLAM

Read more from the Dec Issue of Athleisure Mag and see Style Files | NYE Glam in mag.

PROJECT HOLIDAY: TABLESCAPES AND HOSTING

The holiday season is exciting because you have the chance to see a number of your friends, family and colleagues in one place and at various gatherings within a dizzying 6 weeks. You know there are a number of events that you will attend and of course, you will be hosting. In theory, it's exciting until you realize that you will be hosting and throwing a dinner, event or a combination of the two. Before you stress out, we sat down with Camille Styles who knows a thing or two about planning events, cooking meals and being a great hostess. This event planner got her start in the industry planning events and pairing it with food. In addition to sharing her creations and tips on HGTV.com, Cooking Channel, O Magazine, Real Simple, Martha Stewart Living and more, Camille also shares her tips on her namesake site.

We took some time to talk with her about how we can tackle being a great host, the approachable way to creating tablescapes, her favorite places in Austin and her partnership with Bounty.

ATHLEISURE MAG: Can you tell us how you got into the event space as we know you have done a lot with HGTV.com and your website is beautiful.

CAMILLE STYLES: So part of my career is in events as you said. About 12 years ago, in my 20’s, I was an event planner for a catering company so I am really thankful that I was able to start as an event planner with a focus on food. I feel that number 1, food is my favorite part and the focal point to any kind of gathering and it also really taught me the nitty gritty ends and outs on what it takes to really create a great event. I got my feet wet there and fell in love with entertaining, parties, hosting and bringing people together. As a side creative outlet, I started CamilleStyles.com really as a creative project. I mean at that time, it was 10 years ago so blogs were really more of a hobby and something to do for fun on the side. Over the next year or two, it started to really pick up speed and gain an audience and as a Journalism major I have always loved to be able to right and really to use that degree to create content even if it was just for fun.

Over time, I built an audience where I was able to see that this was something that could be a full time gig and so I stopped planning events and put my time into creating content for the website. For the next 9 years, I continued to build and built a team of 7 right here in Austin – which I can’t believe that it’s been that long. I also have a few contributors from around the country as well. The content that we created it’s grown from focusing on entertaining to a number of lifestyle topics from design to interiors. But we really do keep the heart of what we do, which is about entertaining and for me it really is about those gatherings and finding ways to connect with people – especially during this time of year around the holidays. It’s about creating these feelings and spaces with those you love.

I’m truly able to do my dream job to create this kind of content around these verticals.

AM: Focusing on entertaining, what advice do you have for someone who is about to embark upon hosting their first holiday dinner with 10 people? How can we curb the anxiety that comes around hosting and making that person feel that this is an attainable task?

CS: This is a topic that is really near and dear to my heart. Entertaining is not just about bringing people together, but also being able to interact with them! Finding ways to host holiday gatherings without feeling stressed is so key because the host should be able to have fun right beside their guests. I think that for me, it all starts with making a detailed plan, especially when it comes to hosting a meal like, Thanksgiving or Christmas that has a lot of components where you are juggling a lot of different menu items. You want to hone in on exactly who is coming, making a specific plan about when they should show up, when dinner will be and of course – planning the venue. A detailed list of exact recipes, ingredients needed and most importantly, what can be done in advance so you can get as much done that’s not on the holiday so that when the day rolls around – you’re not too overwhelmed on what needs to get done.

AM: What are your go to’s that you like to make in advance?

CS: Make ahead recipe wise, there are a few things I always do, like sauces and sal ad dressings can be made a day or two ahead. I pop them in Mason Jars in the fridge. Pie crusts can be made really far in advance and you can actually freeze them. Things like cranberry sauce can be made 3 days ahead. Roasted vegetables are perfect to make a day ahead and then you can pop them in the oven to warm them up. We actually just posted Make Ahead Recipes which are perfect for holiday meals! I have a lot of my favorites in there that really showcases how important it is to do things in advance. If you are actually trying to make 8 dishes ON Thanksgiving or Christmas, you are going to be running around like a crazy person! This is the best way to maintain your sanity.

AM: In terms of tablescapes, what options do people have whether it’s going to Williams-Sonoma, your favorite department store or just going outside? People want to be able to showcase that they took time to present their meal in a beautiful and fun way.

CS: I love during this time of year to really take inspiration from nature. Where I live, we can go on a nature walk and collect branches, leaves, acorns or berries and gather them into a bowl. I’ll go to the grocery store and pick up some pomegranates and put them in a big shallow bowl to place them on the table. Anything that you can do to bring in some of those natural elements and really speak to what is happening outdoors, really speaks to the fall and season. Right now, there are a number of stores that are carrying some really beautiful faux greenery and branches – it’s such a great option for someone that doesn’t have those natural elements – to be able to place them on their table.

AM: In terms of cleaning up from such a feast, what are your tips there – should they be cleaning as they go or accept guests requests to pitch in?

CS: I’m all for guests being invited to participate in any realm except for clean up. Clean up is the one area that I think your guests should not be involved unless you have that one guest that absolutely insists. If it helps them to not feel guilty that’s ok but generally – it’s not something I would accept. When guests arrive, I want them to feel relaxed, so the kitchen shouldn’t look like a mess where they feel compelled to jump in and start cooking. For me, that’s where Bounty comes in as I pretty recently ditched my sponges as it was the one thing in my kitchen that got really gross and make my space look so messy. When you’re using the same sponge to wipe off the counters all day and to clean your utensils it just doesn’t look inviting when you see them there. I don’t want my guests to walk in to see gross dirty sponges and dishtowels when they walk in. I have my Bounty papertowels to wipe things down and to use a good cleaning spray. I can keep my pans clean as I go and it’s like using a dishtowel in that it doesn’t tear apart when you are using it and I can simply throw it away when I am done as opposed to having it out visibly. It’s my biggest cleaning hack.

AM: We know that you recently partnered with Bounty?

CS: For me, I really believe in the product and quality and I use it everyday myself. We really, at our company think really carefully about the products and brands we work with and don't have that many that we do partner with. We want to work with the ones that are integral in my life as well as within the studio as we create content. It’s always great when you have the chance to work with a brand that has a natural cohesion with the things that you are already doing. For us around the holiday season, we’re always talking about how to simplify, how to have beautiful surrounding throw really great parties without being stressed and Bounty is one of the ways that we are able to do that.

AM: With Christmas and Hanukkah and other winter holidays – people have a number of gatherings that are not as intensive as hosting a dinner. What are really simple ways that people can host to enjoy their guests while keeping it stress free?

CS: I like events where guests can jump in and have a bit of interactivity and can lighten the load on the host. So, any type of do it yourself menus like Build Your Own Flatbread Bar where you can make flatbreads and bring them out and they can put on their own toppings and they can build them themselves. It’s perfect with those that have dietary restrictions as they can ensure that they are only adding in items that work for their needs. The same with cocktails, think of a specialty cocktail and have a self-serve bar with a few recipe cards and let them mix their own for the season. I love things like that as it’s a great way to get guests mingling and to use their hands to do something. It also makes my job easier as I’m not mixing up cocktails or making individual plates when my guests are hanging out. I can jump in and enjoy my guests and create alongside them.

AM: We know you’re based in Austin, TX. Where can we find you grabbing a bite/cocktail, working out and shopping?

CS: I love this – I’m such a proud Austinite. In terms of getting a bite to eat, there are so many! I would probably say, oh my gosh I have to break it down by season. In the winter, I love to go to June’s it’s a really cozy spot on South Congress. They have an amazing Chicken Matzah Ball Soup – if you go there, you have to get it! Its so heartwarming and cozy and a fun casual environment. That’s probably my go to winter spot. In the summer, I like to sit on the patio of Laundurette and order a glass of rose and they have an amazing burrata dish and everything they do is really creative and interesting with spicy flavors. Shopping, if I had to choose one place – I LOVE, I’d say Sunroom it’s a really cool shop on South Congress that has a cool beachy vibes. They carry designers and brands that you don’t find anywhere else in Austin and their buyer buys the coolest pieces. I just feel I wouldn’t find it anywhere online and I do a lot of online shopping so when I go there, it is always an experience and different. I work out at MOD Fitness, my barre studio and I also do SoulCycle and I also love to walk and run with a good friend around Lady Bird Lake.

PHOTOS COURTESY | Marc Babin

PHOTO CREDIT | UnSplash

Read more from the Nov Issue of Athleisure Mag and see Project Holiday: Tablescapes and Hosting in mag.

TAVERN ON THE GREEN FOR THE HOLIDAYS

When it comes to iconic destinations that you have to check off your bucketlist, Tavern on the Green is one of them. It's not just a culinary destination, but it is steeped in history. Earlier this fall we had the chance to talk with their General Manager, Kelly Harbison during their Fall Apple Event. With the holidays descending upon us, we had to circle back to share the history of Tavern on the Green, it's new incarnation, focus on approachability, being a steward in the community and of course, receive a snapshot on what the holiday season is like for them going into this time of year.

ATHLEISURE MAG: Can you tell us about the iconic history of Tavern on the Green?

KELLY HARBISON: Tavern on the Green is called Tavern on the Green because obviously we are located directly in front of Central Park and our building in the 1800’s was a sheepfold for the sheeps that would graze in Sheep’s Meadow which is right across the street from us. It’s really not even just historical in the 1900’s or even recently, but really all the way back to the building of Central Park where our building is a historic landmark is really influential in that kind of a growth of Central Park as a location which is really exciting for us.

Our ownership of Tavern on the Green has been since 2014. And basically, it was a restaurant for most of the 1900’s and then is was closed down for a little while and then the city really wanted to find a new owner/operator to come in that would bring the park inside. The old Tavern on the Green was really big and people were always in the Crystal Room that had all the chandeliers and such which was great and beautiful, but in the new incarnation of Tavern on the Green, we really looked to bring the park inside. We took down the Crystal Room and having that really beautiful Courtyard that really opens right up to Sheep’s Meadow and having an entrance open on that side so that people can just walk right up from being in the park and have a drink with us at our Courtyard. Our main dining room is the Central Park Room and it has a full glass front so that people can be experiencing the park while they are dining with us. Our two other rooms – our Bar Room and South Wing were really designed with nature in mind. So the original wood in the Bar Room or the leaves in the South Wing really help us to bring Central Park in and make it a bit more of an approachable place!

The Old Tavern, you would wear a suit and tie and go there for a 1,000 person gala and in the new incarnation, both the city and the operators really wanted to make it a place where everybody could come. You could still do a gorgeous wedding here in our Courtyard, but you can also stop here for lunch on a Mon if you are here visiting NYC and really have Tavern be a part of NYC as well as Central Park.

AM: We love that and we think that that is why Tavern on the Green has such a feeling for those visiting the city as well as those that live here! Because you guys have a number of rooms/areas, is the menu the same regardless of where you choose to dine?

KH: We generally for our dining room, have one menu. We have a lunch, brunch and dinner menu depending on the day and time. Additionally, we have our bar menu which is only served in our Bar Room and that has snacks and light bites if you are looking for something to nosh on while you have a nice beverage. In addition to that, we have our nice To Go Window open mainly year around although it closes in Jan. and Feb. – that’s more of a grab and go kind of thing for sandwiches and coffees for those that are walking through the park and don't have time to sit down for a nice meal. You can still have a nice lunch while you are walking by.

AM: As the General Manager, what is your role at Tavern on the Green?

KH: My role is to be the liaison of our ownership. We have over 300 staff members over a number of departments and a lot of things going on! I always joke that Tavern may be one restaurant, but it’s really 5! At any given point, we can have a wedding reception going on in our South Terrace, we can have our To Go Window open, another party in our South Wing, have a la carte in our Bar Room and Central Park Room and then have a full Courtyard with people coming in off of the Park and enjoying lunch or brunch. So it’s one building, but it’s really telling many stories at the same time. So my job is to help our ownership put that all together and what that looks like to ultimately hone in on the guest experience. I make sure that all of our departments whether it’s the front of house or back of house is firing on all cylinders and really just providing that really magical Tavern experience.

I know that you said before that people may have come here years ago – we have guests that come in that say, “oh this is my first time back since my friend’s wedding 10 years ago.” Or they will say, “I have never been here, but my grandparents got married here.” Or that their mom proposed to their dad here. There are a lot of really special family moments that we enjoy having them as Tavern moments as well and being able to speak to that. Simultaneously, being a part of NY.

We have a number of guests that live across the street on the UWS and they love having us here as their local establishment. It’s about holding those two things together and making sure that we are serving all those guests with absolute perfection - which is essentially my job and helping the management team from the front and back of house to do that!

AM: To be sure that is a huge job!

KH: Haha yes!

AM: On Nov 29th, this will be the 3rd Annual Tree Lighting for Tavern on the Green. Why did you guys start this tradition and what events will take place on this night? We know this is one of many events that will flow throughout this holiday period.

KH: The holidays here are about a month and a half of events at Tavern on the Green. We start with Thanksgiving Week. We do over 1500 people for Thanksgiving that Thursday and obviously, we know that that whole weekend is really a fun food and beverage weekend for everybody. That Saturday, we start our Holiday Brunch so our Executive Chef, Bill Peet puts together a $70 prix fixe menu that really focuses on the holiday and celebration and we run that menu every Saturday and Sunday through New Years. So coming off of that week, we head into the celebration of Christmas and all the holidays. So one thing that we do is participate in Winter’s Eve which takes place on Nov 26th at Lincoln Center which kind of brings together all of the restaurants out onto the street. We set up little kiosks and it allows us to be a part of the neighborhood and welcoming in the winter celebrations. This flows right into the Tree Lighting which takes place on Nov 29th and I’m so excited about it!

One of the things that I really love about it is, that yes we are in this iconic city, at an iconic restaurant, but we also try to be a good local steward of our community as well. Our charity partner for both the Winter’s Eve event and this Tree Lighting event is the West Side Campaign Against Hunger - a hyper local charity that really does amazing work around issues of hunger and scarcity right in our backyard. They run a food pantry which is set up like a grocery store and it allows people that need that food support to be a customer and get the kinds of things that they need for their families versus just giving boxes of food to them. It’s a really classy and respectful way for you to help someone out while making them feel valued at the same time. We love partnering with this organization for these reasons. So all of the money we raised for the donations from the delicious apple cinnamon donuts and delicious hot chocolate dipping sauce that was made for the Winter’s Eve event will be given to the West Side Campaign Against Hunger and similarly on the evening of the Tree Lighting Ceremony, we will host students from their Chef's Training Program who will be giving out soup and and raising money as well. Once again, we’re tying in this celebratory Tree Lighting into something that is a little greater than that and a bit more about the reason for the season – I think they say!

From the decorative side, we have a decorator that comes in who starts on Thanksgiving night at 1am to put up all the decorations.

AM: Oh wow!

KH: Oh yes, he’s right up in there! We will have over 12 Christmas Trees all over the building in addition to the beautiful one that is in the Courtyard that is 20 feet tall and has over 20,000 ornaments. There’s also 10,000 lights that we put up all over the eaves and the outside of the building and then really fun kinds of nooks all over the building. We have this white fireplace and we’re really playing up this cute Christmas Village in that area. We have Toy Soldiers when you come into the front and Chef Peet is putting together a full-scale Tavern on the Green as a gingerbread house. We have some lifesized elves in the Courtyard that are really fun to take a picture with. Finding these nooks so that people can take pictures of those great moments is really important to us.

Finally, for the Tree Lighting event, we will give out Chef Peet’s famous hot chocolate, spiced cider, warm cider, Christmas Cookies, gingerbread and apple cinnamon donuts. These will be complimentary to our guests for this event as we want our guests to enjoy the evening with us from 5-7pm. Our entertainment for the evening is the LaGuardia High School which is right around the corner from us. So we’re happy to have these talented young people to come celebrate with us!

AM: This sounds amazing! Will you continue to partner with West Side Campaign Against Hunger throughout the holiday season?

KH: We do events with them all of the time! I actually meant to mention an event we did the Tues after Thanksgiving …

AM: Yes Giving Tuesday

KH: Yes – on Giving Tuesday we donated 5% of our gross profits to West Side Campaign Against Hunger as well. We’re really happy to be engaging with them and the work that their Executive Director is phenomenal and the work that they do is amazing. It’s really important with the work that they are doing and it is being done in an amazing way. It’s about raising people up and doing charity in a way that helps people move themselves forward too.

I mentioned the Chef's Students that will be participating in the Tree Lighting, that’s a jobs program right? We come to them, they learn a skill and that helps them with their families to continue to succeed as they go forward. It’s an amazing way to serve the community. We work with this organization all the time so at the Apple Garden event you were at earlier this fall, one of the apple items had a $1 from every Waldorf Salad went back to them and we really look to find ways to donate to them as well as to incorporate them into what we do at Tavern. A couple of those Chefs Students who will be working at the Tree Lighting will actually be here all day with us by working with Chef Peet to see how a kitchen runs, helping with some prep work and really taking their classroom experiences in this charities kitchen to this big open kitchen on Tavern on the Green to give them that experience.

AM: That is truly amazing and the students must be excited for that experience!

What would you consider to be a classic holiday dish that people enjoy at Tavern on the Green as well as a cocktail to enjoy during this time of year?

KH: Oooo we have so many! In terms of a classic dish, we have a Tomahawk Steak that is served with Truffle Macaroni and Cheese which is as decadent and I mean that in the best way! It’s perfect for a cold Dec. night. Our beverage program is great as we do seasonal cocktails throughout the year and for the holidays we have some really beautiful Mulled Spice Cider which is delicious and served hot. We have a spiced Eggnog which is amazing and we can do those versions styled for the kids as well. We really searched far and wide for this Eggnog recipe and our Beverage Director joked last year that he really perfected it. This is the Tavern version and that Eggnog is really the way to celebrate this holiday.

AM: We feel that the holidays wrap up with New Year’s Eve essentially. What are you guys doing this year?

KH: We do. We’re really happy to do New Year’s because it is a really beautiful space to do it in. You can see all the fireworks that they do over Central Park. Once again it’s bringing in that Park and NYC experience right into Tavern. This year, we are doing it a little differently with an a la carte experience that will start at 4:45pm until 6:45pm. We want to be really approachable for everybody so maybe it’s a family with 2 really young kids and they want to celebrate but their kids need to be in bed by 8pm. We want to provide something for them.

So in the beginning we will have a normal lunch service and our evening will be a really fun celebratory affair with open seating so that people can have fun but then enjoy seeing the ball drop at home on TV. They can have an early celebration with us.

Starting at 9pm, we have our full 4 course meal with seating so you purchase your ticket by buying by table and it is yours for the evening. There will be live entertainment at the Bar Room and our Atrium so there will be several different party areas. The idea is that you will have a beautiful meal, then we will have passed desserts so once you finish the first part of the meal, your table is your home base, but then you can enjoy exploring the restaurant to bring in the New Year celebration!

IG @TavernOnTheGreen

Read more from the Nov Issue of Athleisure Mag and see Tavern on the Green for the Holidays in mag.

SOMETHING YOU SHOULD KNOW | RICHARD BLAIS

Richard Blais trained under phenomenal chefs from Thomas Keller at The French Laundry, Daniel Boloud and Ferran Adria and then took the runner up spot on Top Chef's fourth season. Seasons later, he won Top Chef: All Stars. Richard continues to be a judge on Top Chef as well as a number of guest appearances on Food Network. In addition, his successful restaurants include: Juniper & Ivy and The Crack Shack.

With the holidays starting this month, we wanted to talk with Richard about what we should have on hand in our cabinets, how can we make great leftovers, and what he is up to that we should keep an eye out for.

ATHLEISURE MAG: With the holidays coming up, what are ingredients that are always good to have on hand regardless of whether we’re making our appetizers, mains, sides and desserts?

RICHARD BLAIS: Salt is a given! My personal favorite is Morton Fine Sea Salt as it gives any dish – appetizer, main, side or dessert – that additional flavor boost needed to upgrade your Thanksgiving meal.

AM: What is the key to proper planning when making our holiday meals?

RB: Getting ahead! Don’t be afraid to start the work a week ahead if possible! Stock, sauce, gravy, cutting vegetables, and getting as much done in advance of the day of eating!!!

AM: What are common ingredients that can be used for sweet and savory dishes that we may be surprised to know?

RB: Salt of course really wakes up any dessert! I love cinnamon in savory dishes as well!

AM: After an epic holiday meal, how can we breathe life back into our turkey in a new way for leftovers?

RB: I’m a big fan of upcycling your Thanksgiving leftovers. The go-to at my house is to take dinner’s leftover sweet potatoes and turn them into breakfast waffles. My kids are big fans of this too!

Leftover Sweet Potato Waffles

Serves 4-5

Ingredients

2 ¼ cups all purpose flour

1 tbsp baking powder

3 tbsp sugar

1 tsp cinnamon

½ tsp Morton® Fine Sea Salt

1 cup cooked mashed sweet potato (recipe below)

1/2 cup melted butter

2 cups milk

1 tsp vanilla extract

2 large eggs, separated

1 cup Pomegranate seeds

1 cup toasted, Pumpkin seeds

1 cup your favorite granola (or recipe below)

1.5 cups crème fraiche, whipped (or whipped cream)

2 tsp apple pie spice

1 tsp Morton® Coarse Ground Sea Salt

Directions

· Preheat your waffle iron and spray with nonstick cooking spray.

· In a large bowl mix together the flour, baking powder, Morton® Fine Sea Salt, sugar and cinnamon.

· Beat the egg whites in a mixer or with a whisk, until stiff peaks form. Set aside.

· In a medium bowl whisk together the milk, vanilla, melted butter and egg yolks.

· Add wet mixture to the dry mixture and stir until fully incorporated.

· Fold in sweet potato and egg whites.

· Spray all sides of waffle iron with nonstick cooking spray, pour batter into waffle iron so that it fills the shell completely.

· Close waffle iron lid and wait for notification that it is finished (likely, a beep)

· Open iron and remove hot waffle.

· Serve with a handful of pomegranate, pumpkin seeds, granola, and a dollop of crème fraiche, as desired.

· Finish with a dusting of apple pie spice and Morton® Coarse Sea Salt.

Mashed Potato Recipe

Ingredients

1 ea large sweet potato

1 tsp Morton Kosher Salt

1/2 tsp black pepper

1 tsp olive oil

Directions

· Preheat oven to 350 F.

· Rub sweet potato with Morton Kosher Salt, black pepper and olive oil and wrap tightly in aluminum foil.

· Bake in a baking dish in the oven for 35-40 minutes, or until fork tender.

· Remove from oven, peel once cool enough to touch, and mash with a fork.

Granola Recipe

Ingredients

2 cups rolled oats

1 cup slivered almonds

¼ cup honey

¾ tsp Morton® Coarse Sea Salt

1 tbsp browned butter

Directions

· Preheat oven to 250F.

· Mix all ingredients in a large bowl and pour into a baking dish.

· Cook for 1 hour, stirring every 15 minutes to toast evenly.

· Remove from oven and let cool.

· Use handful of granola to top the waffle, as desired.

AM: What does a Richard Blais Thanksgiving meal look like?

RB: A few variations of turkey! A traditional roasted one and then something experimental for that year. This year I’m in Italy, so maybe porchetta for thanksgiving! And lots of sides! Mac and cheese, braised greens, homemade bread, but always CANNED cranberry jelly! Don’t judge!

AM: What tips do you have in making a moist turkey that guests will enjoy?

RB: The key to a moist, flavorful turkey – it’s all about the brine! Brining really helps to lock in the birds’ natural juices. My tips on bringing – ask Alexa. With the Alexa skill, Morton Brine Time, you simply call out for help and you get step-by-step answers to all your brining questions.

AM: We know that you enjoy truffle hunting – any tips that you can give us when we have the opportunity to do so?

RB: You need time, a good guide, and an amazing dog. I’m no expert, but I forage regularly in California for all sorts of wild foods, and I recommend it as a fun family hiking activity. Just know what you are grabbing and consult a field book, or expert always!

AM: We know that you are a busy guy with a number of restaurants, appearing on shows etc., but when you’re home, where would we find you grabbing a bite/cocktail, working out and doing a little shopping?

RB: I travel so much I feel like it’s hard to pin down a routine, but I call North County San Diego home. You can find me running a trail or foraging when I’m not in the restaurants.

PHOTOS COURTESY | RICHARD BLAIS

Read more from the Nov Issue of Athleisure Mag and see Something You Should Know with Richard Blais in mag.

BINGELY STREAMING

THE LAST KINGDOM

Netflix Originals

Season 3

If you have yet to watch The Last Kingdom, we highly suggest that you start at the beginning and start bingeing now over the Thanksgiving holiday!

We know that the main character, Uhtred saw that his father was killed and that the Saxon army was defeated by troops that invaded. He was captured by Danish warlord Earl Ragnar and raised in a Danish camp alongside a fellow captive, Brida - a sharp tongued girl.

Years later, Uhtred is a respected warrior that has another tragedy that takes place when his home is purposely set on fire and kills his surrogate family, including Ragnar. He is now alone with Brida by his side to avenge the death of this man as well as to reclaim his homeland.

The conflict resides in whether he will choose between his country of birth or the people who raised him. He will have to learn how to navigate both as he is set on building a nation. For those that are caught up on season 1 and 2, there are great things ahead with the current season and plenty of speculation on what the 4th season could be.

IMAGINED LIFE

Wondery

In a culture where celebrities are constantly shared in our social feeds on what they are up to, this podcast by Wondery takes a different approach. What if your favorite celeb or mover and shaker had a life that you didn't know and you had to guess to figure it out?

Imagined Life presents the backstory of celebs and is presented in a way where you are the celeb and you are provided clues; how ever, you are not told who you are until the very end. The episodes are engaging as you learn their backstory and ultimately, to gain a new perspective on who these notables are.

LINE OF DUTY

Acorn TV

Season 4

Line of Duty is a British BBC police procedural show whose 4th season (which has Thandie Newton in the cast) has now come to Acorn TV. This show focuses on a fictional police anticorruption squad unit AC-12. This cat-and-mouse thriller that focuses on modern policing and corruption has a stellar cast within this show which has already begun filming season 5 and has been greenlit for a 6th season as well.

Each episode puts a different member of the squad as the lead in an episode as they are assigned cases where police corruption could be taking place on a case that is being worked on. Fans enjoy the well written show that is filled with plot twists and unexpected thrills without focusing on gore and scenes of gratuitous sex.

With characters weaved into each show, it may be tempting to catch your favorite star, but it is worth the wait to watch it without distraction and to see how their stories evolve within and across the seasons.

Read more from the Nov Issue of Athleisure Mag and see Bingely Streaming in mag.

BINGELY BOOKS

BADASS BODY GOALS

Jennifer Cohen

Habit Nest

Consider this your personal trainer in book format. When you're focused on obtaining your fitness goals for the booty of your dreams as well as trimming your waist. This book has workout tips that is created by Celebrity Fitness trainer, Jennifer Cohen. You'll find instructions on targeted workouts for 10 weeks and you have the ability to track your process.

This fitness journal allows you to be accountable and to take authority of your goals.

MY SQUIRREL DAYS

Ellie Kemper

Simon and Schuster

If you wanted to know more about Ellie Kemper who starred as Kimmy Schmidt in the Unbreakable Kimmy Schmidt as well as The Office's, Erin Hanon, this book gives insight into this comedic wife, mother and New Yorker and the funny stories of how she got into the industry, like landing her role in Bridesmaids when she actually was a Bridesmaid!

Ellie talks about her childhood in St Louis from directing/starring in her family holiday pageants, attempting (and failing) at becoming friends with the backyard squirrel, washing her dad's car with a Brillo pad and becoming a “sports monster” who ends up warming the bench of her Division 1 field hockey team in college.

It is worth learning how she navigated the industry and how she stayed true to herself is a lesson in staying positive in an industry that is tough to get into as reflecting on the way one should also approach their own lives no matter what industry they work in.

DEAR MRS. BIRD

AJ Pearce

Simon and Schuster

Set in London during World War II, we learn about Emmeline Lake who dreams about being a war correspondent and actually becomes a secret advice columnist in the process! Emmy and her best friend, Bunty continue to do their part for the war effort and maintain cheerful dispositions despite the fact that they hear the nightly raids made by German planes.

Emmy answers an ad in the newspaper thinking that her dream of being a Lady Emmy answers an ad in the newspaper thinking that her dream of being a Lady War Correspondent is about to become true and finds that in an epic misunderstanding that she is typing letters for Henrietta Bird, the paper's known advice columnist of Woman's Friend magazine.

Mrs. Bird tells her that letters that are not appropriate must go into the trash.

But when Emmy reads the pleas of women who have engaged too far with the wrong man, (those who don’t want to let their children be evacuated that) she begins to write to them secretly even though she knows she shouldn't.

Read more from the Nov Issue of Athleisure Mag and see Bingely Books in mag.

THE ART OF THE SNACK

Read more from the Nov Issue of Athleisure Mag and see The Art of the Snack in the mag.

GET A GOOD NIGHT'S SLEEP

The days are shorter, but it means that it's the perfect way to reset our sleep cycles to ensure that we are working in the most optimized day as we get closer to the holidays and then countdown to the Spring. We sat down with Dr. Breus to find out how we can get the best sleep possible.

ATHLEISURE MAG: Please tell us your background and how you came into your line of work?

DR. MICHAEL BREUS: I have a PhD in Clinical Psychology and I am board certified in Clinical Sleep Disorders by the American Board of Sleep Medicine. This means I took the medical speciality board without going to medical school and passed, only 168 of us have ever done it. During my residency, my first rotation was an elective to be in the sleep laboratory. By the 3rd day I fell in love with Clinical Sleep Medicine, I’ve been there ever since. I have an awesome job, where I change peoples lives-FAST!

AM: When you are working and assessing how someone can optimize their sleep, what are things that you always suggest regardless of the information found on the surveys that are filled out?

DR. MB: Consistent bedtimes, but more importantly consistent wake up times.

• Reduce/eliminate caffeine after 2 p.m.

• Stop alcohol 3 hours before bed

• Make sure you have the right sleep “equipment” – this includes sheet, pillows and mattress. My preference is the new Boll & Branch mattress.

• Exercise daily

• Get 15 min of sunlight each morning.

AM: How long does it take to establish a sleep routine that is beneficial to the body?

DR. MB: I've seen it work in as little as a week, or as long as 30 days, but it really depends upon the sleep disorder being treated. With sleep apnea, I can help someone in 24 hours, with insomnia, it could be 10 days or 10 weeks. If it is not a sleep disorder, but rather sleeping for peak performance, then I would say 30 days is where we really start to see if it works well.

Here is a post on my website that has more information on effective bedtime routines.

AM: We all have times when we can't have proper sleep, in those situations due to a hectic upcoming schedule etc., how do you prepare your body for the lack of sleep and then to get it back on track?

DR. MB: I wish you could! It is hard to “bank” sleep for later. That said, reducing the amount of sleep deprivation you have is critical, especially if you know you will be out late. etc. Try a Disco Nap - a 90 minute nap before you go out – to have lots of energy. Find out more about napping here.

AM: Is there such a thing about being able to "catch up" on sleep?

DR. MB: Researchers in Sweden published a very interesting study in The Journal of Sleep Research looking at how sleeping in, on the weekends effects your health. Just to give a little background, we have seen in the sleep research literature for quite some time that there is what we call a U-Shaped curve for sleep duration and mortality. What this means is that too little sleep (less than 5 hours) or too much sleep (more than 10 hours) leads to an increased risk of mortality. Almost all of these studies looked at weekday sleep (not all, but many). The Swedish group followed a cohort of almost 44,000 people for 13 years, and here are a few things that they found:

For people who were less than 65 years old who slept less than 5 hours during the weekends they had a 52% higher mortality rate than the comparison group who was the same age (<65) and sleeping 7 hours.

NO ASSOCIATION was found for long (greater than 9 hours) weekend sleep when compared to the comparison group (7 hour sleeper), for this aged group.

The researchers stated “the mortality rate among participants with short sleep during weekdays, but long sleep during weekends, did not differ from the rate of the reference group. Among individuals ≥65 years old, no association between weekend sleep or weekday/weekend sleep durations and mortality was observed.”

Here is where I think every new outlet has missed the boat … The comparison group. They slept 7 hours, weekday and weekend, and were completely FINE!!

This only further proves my point that consistent total sleep time (and clock time, remember you want your circadian rhythms to be working well) is the best for your overall health. I was also interested in what happened to sleep in people over age 65, but unfortunately there was no data on that.

The results are clear: If you stay in bed on the weekends for two hours longer than usual, you’re far more likely to be grouchy, fat and sick. If you stay in bed for less than an hour on the weekends, though, you’re statistically safe from suffering the ill effects. With that in mind, there are chronotype’s recommended for workday wake times, from my book "The Power of When", plus an extra forty-five minutes.

PHOTO CREDIT | UnSplash

AM: How important is it to have good sleep?

DR. MB: It’s more important than food! Your body can go about 3 days without water, about 25+ days without food, and only about 7 without sleep. It is the third leg on the wellness triad along with prop er nutrition and exercise.

AM: What are ingredients of ensuring a good sleep, and what can we do during the day to support our nightly routine?

DR. MB: I believe that sleep is a performance activity, when you have the right equipment you will perform best. Just like a runner, if they have the right shoes, dry-fit wear, and music they run better. The same holds true for sleep, if you have the right mattress, pillows, and sheets (a sleep system) it all works together. You can check out more items that I suggest here.

AM: What sleep myths are there that we believe to be true and aren't, as well as those that actually are true?

DR. MB: There are a ton! Some of the most notable ones: everyone needs eight hours of sleep, you can get by with less than six hours of sleep, sleep needs diminish with age, you can train yourself to per form your best on too-little sleep, you can fully make up for lost sleep on weekends and turkey and warm milk make you sleepy.

AM: What are the perfect sleep aids that we should have to help us go to sleep?

DR. MB: This is an individual question depending upon what the sleeping issue may be. For some, it could be Melatonin, CBD, Valerian, Hops, etc. For others, it could be a combination of herbs.

IG @TheSleepDoctor

Read more from the Nov Issue of Athleisure Mag and see Get a Good Night’s Sleep in mag.

5 COLD WEATHER PIECES TO ROTATE INTO YOUR STYLE

Read more from the Nov Issue of Athleisure Mag and see 5 Cold Weather Pieces to Rotate Into Your Style in mag.

THE PICK ME UP

Read more from the Nov Issue of Athleisure Mag and see The Pick Me Up in mag,

#TRIBEGOALS

Read more from the Nov Issue of Athleisure Mag and see #TribeGoals in mag.

GRAB YOUR FORK AND KNIFE WITH JORDAN ANDINO

This month, we focused on foods and festive gathering as we begin to head into the holiday season. Our Nov cover is graced by Celebrity Chef and Owner of FlipSigi, The Original Filipino Taqueria, Jordan Andino. In addition to running his two fast casual restaurants on the UES as well as in its flagship, West Village location - Jordan is a man on the move! He has been named Zagat's 30 Hottest Chefs Under 30; was noted as one of People Magazine's Sexiest Chefs; he's hosting his second season of The Cooking Channel's Late Nite Eats; he has had numerous guest appearances on shows including: Chopped, Beat Bobby Flay, Rachel Ray, Worst Cooks in America and more. Jordan merges his world of chef, TV Personality and entrepreneur seamlessly.

We took some time out of his busy schedule (this week alone included a launch party for his pop up restaurant in Brooklyn and a dinner he is preparing in conjunction with James Beard) to talk about his career and of course to rock great menswear that is in line with his vibrant personality.

ATHLEISURE MAG: When did you know that you wanted to be a chef?

JORDAN ANDINO: I began cooking in kitchens since I was 9 years old with my father, as that was the best way for me to be able to hang out with him as he was always there since he was a professional chef. I remember one day when I was around 12 standing next to him and he was a man of few words, but he pointed out the other people in the kitchen that were in their 20’s and 30’s and he said, “Jordan, you are better then any of them!” I was taken aback but it really stuck with me when he said that. That's when I knew that this is what I wanted to do!

AM: Tell us about your culinary journey and what chefs/restaurants you were a part of as you made your way to launching your own restaurant.

JA: I was really fortunate to learn the business and techniques from my father. One of the chefs that my dad trained eventually went on to Jean Georges. Because of my connections there, I was able to work there and then go on to Spago with Wolfgang Puck at Spago in LA. I also went on to work with Thomas Keller at French Laundry in Napa.

AM: How would you define your style of cooking?

JA: I would say that my cooking style is Mediterranean with a French influence for sure.

AM: Tell us about FlipSigi. When it opened what was your vision behind this restaurant?

JA: I really wanted to introduce Filipino food to NYers via my grandmother’s recipes and give them tastes of the food that I love and keeping it familiar by including it in burgers, burritos and rice bowls. I wanted to bring my personality into the restaurants by being able to having fun energetic music, a vibrant mural and a high energy personality. I really wanted to kick off our first location in the West Village to show that this style of food would do well here and that's what I set out to do!

AM: Are there differences between Flip Sigi in the West Village and the one on the UES and is there a meaning behind the name?

JA: Nope the menus and the experience is the same at both locations. Well, it’s pretty simple, Flip is slang for Filipino and Sigi means ‘Go,’ so essentially it means Go Filipino.

AM: We know that you are opening up a new restaurant that will be a pop up. Tell us about this and how long will the pop up be?

JA: I’m pretty excited about our pop up that is at The Royal Palms Shuffle Board Club in Brooklyn. We have been open for about a week and we will run through the middle of Jan.

AM: What is the hope for this pop up?

JA: Well hopefully they like the pop up and we can continue to be there!

AM: How did Late Nite Eats come about and what is it about this show that drew you in to being a part of it as you are currently in your second season.

JA: I remember when I was talking with the executives at the network and we were throwing around ideas of doing a show. I knew I wanted to do a show where I could travel and introduce people to bars and their menus.

About two months later, I got a call and they were like, "do you want to host a show that focuses on bars/restaurants in the late night scene?"

I have been able to travel all over the US doing this show and being able to see whats out there and what's trending which is fantastic.

AM: Are you part of the cannabis cooking movement?

JA: I am really intrigued by it and interestingly enough, my business partners and I have been talking about it as I think that it is the next movement in terms of the culinary world.

AM: What is your style with that in terms of flavors and effects in savory and sweet specialties and will this be something that you will bring into your restaurants?

JA: Well I am still in the R&D phase and that's why I am excited about planning the menu and participating in this dinner tomorrow for James Beard. It's a great way for me to learn and try out! Since I'm still in R&D at this point, there are still a lot of legalities to figure out.

AM: We loved hanging out with you on the shoot, seeing you pop into the kitchen to make a few dishes and bringing out your inner model – you also have a great personality as evidenced by seeing you on shows like Keeping Up with the Kardashians, Beat Bobby Flay, judging on Chopped etc – how important is it to you to be able to share your brand on these shows?

JA: First and foremost, I am a chef and today, it’s important for me to be out there to be able to share who I am as well as to promote my restaurant. Being on a number of shows allows me to do that and being on Instagram and all those networks allows me to continue to amplify me to a wide audience. It’s definitely important in addition to everything else that I am doing.

AM: Tell us about your personal style as we know via your Instagram, you can definitely rock fun colors.

JA: What can I say, my personal style is vivacious, colorful and high energy and I love my clothing to reflect that vibe – I’m a pretty happy guy.

AM: With all the things that you have going on, we're struck by how humble you are.

JA: Well I'm appreciative of everything that I have. I love what I do and although I am driven and can be hard on myself, I am thankful for what I have been able to achieve.

I know what it is to work hard and to come from humble beginnings and to know what it takes in order to be successful!

AM: Where would we find you grabbing a bite/cocktail here in NYC, shopping and of course working out?

JA: I love to go out – when you think about having 21 meals in a week, I probably eat out for 20 of them! When I’m not in my restaurant and want to grab a drink, you’ll find me at dive bars - I love them! I love to exercise – I love running in Central Park when I can, I’m all about cardio and weights and work out about 5 times a week. I fucking love Equinox as it’s the best gym in the world! I also love to skate. A lot of times I skate from Flip Sigi’s UES location to my West Village location which is about 10 avenues over and about 100 streets down!

AM: With the New Year around the corner, what projects can you tell us about that will launch/be released next year that we should keep an eye out for or should we just keep an eye on your social to find out?

JA: I’m excited about a number of things coming up! In a few days I have a new merch line coming out under my brand Fork Knife which will include tumblers, hats, wallets etc that are in really fun vibrant colors and goes right along with my personality! I am working on a book and I am working on another show that will be coming out!

AM: What’s on heavy rotation on your playlist to cook, entertain, workout and about town?

JA: My music taste is fun and eclectic and is like what you would hear if you were in my restaurants! If you went through my playlist you'd see that I have: Drake, Miguel, Bill Withers - Ain't No Sunshine, Marvin Gaye - Ain't No Mountain High Enough, J. Lo - Ain't It Funny!

IG @Fork_Knife

| CREDITS - COVER, PG 22 - 25 | AVIATOR NATION Velvet Sweatshirt | MAVI JEANS Denim |

| PG 16, THIS PG + BACK COVER | PARAJUMPERS Outerwear | AVIATOR NATION Velvet Sweatshirt | MAVI JEANS Denim |

| PG 18 - 20 | ANUAR LAYON Simpsons Leather Jacket | HANRO Muscle Tank |

| PG 30 - 31 | ANZ Cardigan | MAVI JEANS Denim |

Read more from the Nov Issue of Athleisure Mag and see Grab Your Fork and Knife with Jordan Andino in mag.

THE EIGHT LIST

Read more from the Nov Issue of Athleisure Mag and see The Eight List in mag.

HOW TO DRESS FOR THIS YEAR'S FRIENDSGIVING

Read more from the Nov Issue of Athleisure Mag and see How To Dress | For This Year’s Friendsgiving in mag.

ATHLEISURE LIST | P.VOLVE

Steve Pasterino, Celebrity Fitness Trainer who is known for his work with Victoria's Secret models, is the founder of P.volve, a method that focuses on elongating the body. Steven's philosophy is steeped in the belief that fast and sweaty workouts were not resulting in making the naturally proportioned, lean bodies that women want. His method focuses on ensuring that women are able to obtain their desired tone and definition without straining, damaging or bulking muscles.

P.volve's fundamentals are about building strength through purposeful exercise. With a studio in NYC as well as the ability to take courses On Demand and two classes (Thigh Thursday
- activating glutes, hips and thighs by firming and trimming the thigh and butts by integrating the proprietary P.ball into the workout and P.Sculpt - a total body sculpting class. In addition
to reserving classes within a group, you can also have one-on-one personal classes).

The P.volve method is a low-impact, resistance based workout that is based in physical therapy. Classes integrate slow, controlled movements to emphasize muscles that are lengthened and strengthened. This is done in a way that protects the joints, increases range of motion and eliminates inflammation. In the studio, an array of equipment is used in addition to your own bodyweight. Those who take courses via streaming can do so without equipment. Although there are no showers available at the hardwood natural light studio,
there is storage for personal items (cubbies and coat racks), face/body wipes deodorant spray, hair dryers, dry shampoos and hairspray.

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P.VOLVE

112 Bowery Fl #3

NY, NY 10013

www.pvolve.com

IG @pvolve

Read more from the Nov Issue of Athleisure Mag and see Athleisure List | P.volve in mag.

ATHLEISURE LIST | CHAISEFITNESS

Known for its innovative and body-redefining method, ChaiseFitness was designed and founded by mother-daughter duo Lauren Piskin, a former gold medalist figure skater, and Rachel Piskin, a former ballerina with the New York City Ballet. Their energy and decades of professional experience is the driving force behind the unique hybrid workouts at ChaiseFitness, which blends the sculpting and strengthening methods of Pilates, ballet, cardio and strength training. As a long-time professional Pilates instructor, Lauren always wanted to “get Pilates off of its back and bring it into the modern upbeat vibe of New York City,” but it wasn’t until Rachel’s ballet career came to an end that she started developing a way to make that happen. Rachel was struggling to maintain the healthy lifestyle she always had from dance, so she and Lauren began to experiment and create a new type of workout that eventually gave her an even stronger and healthier physique. ChaiseFitness and the Reinvention Method were born from Lauren’s professional experience was refined by Rachel’s personal journey to help everyone create long lean muscles, increase flexibility, and transform their bodies.

What makes ChaiseFitness stand out is the unique patented system designed with an overhead bungee system and a state-of-the-art fitness chair. This system provides the framework in which new programming is continually developed (right now there are 10 types of classes) fusing together Pilates, ballet, strength training and aerobics. Focusing on building long, lean, and sculpted muscles, clients improve their posture, spinal health, core stability and strength due to the overhead bungee system and use of resistance bands. ChaiseFitness is still a family business, that lends itself in creating a strong sense of community, which is why it is important that it always has small class sizes to ensure all clients get hands on corrections, connect with the instructor, and most importantly learn how to work in proper form.

With celebs such as Vanessa Hudgens, supermodels Anne V and Jessica Hart who have been trained in the method, it is for everyone. The college student, the working professional, young moms as well as clients in their 60’s and 70’s. The method is low impact with a focus on building long, lean strong muscles, improved core strength, enhanced posture and spinal health. Classes can be done at all the different phases of one’s life: wedding, pregnancy, post natal, rehabbing an injury and of course, just the daily work out to keep you in amazing shape all year long.

ChaiseFitness launched in 2012 with locations in the UES and Flatiron. They expanded their franchise model in Madison, NJ and plan to open of a studio in Maplewood, NJ in early 2019.

At the Flatiron studio, all of the signature classes with intimate class sizes (max 12 per class) as well as private sessions. There are over 10 types of class offerings which include: Chaise Reinvention; a signature class incorporating the fitness chair and overhead bungee system, ChaiseCardio uses the same equipment with the addition of cardio aerobic intervals, and one of the most popular classes BandSculpt using various resistance bands to sculpt and strengthen the body. At the Upper East Side location you can still experience intimate group classes, and have a full traditional Pilates floor dedicated to offering private sessions and small reformer classes. Unique to the UES location is the ability to take private sessions in all the various modalities - an hour session can include working on a reformer, TRX, and wrap with the chair and bungee system.

Both locations offer clients towels, a filtered water station, digital lockers, and select hair and face products so guests can refresh post-sweat session.

In February 2018 Chaise On Demand's platform debuted. Clients can access all of the content through the desktop or the ChaiseFitness app, which offers pre-recorded fitness videos such as 7min ab blast or a 20 min full body chair workout. Clients also get access to live streamed studio classes. The content is updated monthly so clients are constantly challenging themselves from the convenience of their homes.

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CHAISEFITNESS
Flatiron
40 E 23rd St 3rd Fl
NY, NY 10010

UES
1204 Lexington Ave
NY, NY 10028

www.chaisefitness.com

IG @chaisefitness

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Read more from the Nov Issue of Athleisure Mag and see Athleisure List ChaiseFitness in mag.

IN OUR BAG | PREPPING FOR THE HOLIDAY

Read more from the Nov Issue of Athleisure Mag and see In Our Bag | Prepping for the Holiday in mag.

WHEN FANTASY IS REALITY WITH FIELD YATES

This month's cover is graced by Field Yates, an NFL Insider for ESPN who contributes analysis, breaking NFL news and fantasy football for the network. We enjoyed catching up with him to know more about how he got into the industry, shows he's on and more about Fantasy Football.

ATHLEISURE MAG: What was the moment when you realized you wanted to work in sports?

FIELD YATES: For as long as I can remember, I wished to work in sports. I often joke that I had an early realization that my future in sports was not going to be on the field forever - my college career at Wesleyan University on the football and lacrosse teams - was inglorious. But, without hesitation, I always knew that I wanted sports to be a foundational part of my life. So much of my life has revolved and will continue to circle around sports, which I'm grateful for everyday. So while pinpointing a specific moment is difficult, I'm hard pressed to remember a time when I didn't envision a career in sports.

AM: We know prior to coming to ESPN, you worked in the front office on the staff for scouting and coaching. Tell us about your background and how you transitioned your career into joining the ESPN family.

FY: My career at ESPN was, well, not by design. My desire growing up was to enter into the world of football coaching, and after spending several training camps working with the Patriots during my high school and college years, I was hired by the Chiefs in 2009 following my graduation from Wesleyan University. My summers with the Patriots were a combination of scouting and coaching duties, learning the ins and outs of each while contributing in any way that was asked of me. I draw the parallel to learning a new language: for me, training camps were my football Rosetta Stone. Learning from an organization with incredible success was my foundation and my time in Kansas City (2009-2011) provided me with a chance to put my football education into action. Both were truly remarkable opportunities.

AM: What shows on air as well as on the podcast are you a part of and tell us about these as well?

FY: My role at ESPN has some elements of a utility player, as my assignments span across almost anything tied to football. During the season, I serve as the co-host of the Fantasy Focus Football podcast with the amazing Matthew Berry and Stephania Bell. Our show is live-streamed daily on Twitter, making it a bit different than a traditional podcast -- it's TV-lite. On Sundays, I appear on our popular Fantasy Football Now show, with in-season work on NFL LIVE, SportsCenter and any other football-related segments on other shows. My work also includes extensive ESPN Radio opportunities and some writing for ESPN.com.

AM: What is an average week like for you as we know you are at ESPN HQ as well as work out of Boston?

FY: During the season, my week lays out as such: I depart Boston first thing Sunday morning, arriving to Bristol by about 7:30 AM in advance of our meeting for Fantasy Football Now. From then until Friday afternoon, I remain in Bristol (I'm familiar with all of the local hotels near Bristol by now!), as our podcast airs every Monday-Friday. It's a blitz from Sunday-to-Friday, but one that seemingly goes by at the speed of light. Between TV obligations, the podcast, developing our weekly rankings for those who play Fantasy Football and so much more, there is rarely a dull moment.

AM: How do you take time for yourself with such a busy schedule?

FY: My goal is to carve some time each day for myself to unwind from the ever-moving football news cycle. I'm a morning person - always have been - so my days begin with a workout every day. It's a chance to decompress and set the tone for the day ahead. As a creature of habit, I know that bypassing on a workout in the morning will inevitably result in it falling by the wayside later in the day. Get up and get going is my mindset.

AM: What is it about reporting about football, focusing on fantasy sports and giving fans analysis that resonates with you?

FY: I truly believe the advent of fantasy football has led to make the sport relatable in a way that is incomparable. Hardly a day goes by when I don't hear from someone who has a question about his or her fantasy lineup or favorite team. That connectivity to fans, readers, followers, listeners, viewers, etc. is something I am truly inspired by. The appetite for football is insatiable; from the 17 weeks of the regular season to the playoffs, the draft, free agency and so much more, everyone seemingly loves football!

AM: What is your personal style when you're on the air, when you're podcasting and when you’re at home with friends and family?

FY: I aim to be myself above all else. That's the starting point for how I approach my work, as it's easy to see others in the world of reporting or podcasting and try hard to emulate their style. But that is what works for them; it's important to be authentically yourself in any walk of life. Style-wise, specific to apparel, my goal is to always look sharp: an outfit that you aren't trying to draw attention to, but an outfit that when people see it, they understand there was thought put into pulling it together.

AM: How do you stay in shape? What are 3 of your go to workouts?

FY: My workouts do tend to go into phases: sometimes they involve more weightlifting, while other times I place more of an emphasis on cardiovascular activity. But three workouts that you can never go wrong with: a run around the Charles River in Boston, any sort of core workout and a full-body exercise.

“My desire growing up was to enter into the world of football coaching, and after spending several training camps working with the Patriots during my high school and college years, I was hired by the Chiefs in 2009 following my graduation from Wesleyan University.”

— Field Yates

AM: What's on your playlist when you're working out and what do you listen to when you're hanging out?

FY: The world of podcasting is not one I live in simply as a host; I'm a huge consumer of podcasts as well. Be it the other fantastic podcasts we have on our ESPN feed (Adam Schefter or Mina Kimes football-themed shows) or anything related to the NBA - I'm a hoops junkie - podcasts are a perfect workout soundtrack for me.

AM: In Boston, where would we find you grabbing a drink/getting a meal, working out and shopping?

FY: Boston has such a great mixture of culinary options and I'm fully convinced its on the rise. Our local seafood is as good as and deserves to be advertised and the next time I ever grow tired of eating lobster will be the first time. During the summer, the Seaport area has seen tremendous growth, becoming one of the best areas to spend time in its mixture of top restaurant options, activities and shopping make it a can't miss Boston spot. For my favorite sandwich in the city, 3 Little Figs in Somerville is hard to beat.

AM: Let's talk Fantasy Football. How important is the draft and what are some tips if you are with a group you know well versus venturing out into new waters?

FY: The draft is supremely important in fantasy football, but it is unquestionably just the first step in the process. I always remind people, the team you draft is not the team you finish your season with! It's essential to be active on the waiver wire and fielding/offering up trades. Along those lines, the most important thing to remem ber in the draft is to find value; even if you start your draft with a surplus of wide receivers, it won't be long before someone with a dearth of pass catchers comes calling with a compelling trade offer. While NFL teams often draft for need in the NFL draft, draft is based for value in fantasy football!

AM: What are some surprises you've seen for this season?

FY: While I had an extremely optimistic outlook for Vikings wide receiver Adam Thielen, his emergence into the best fantasy football wide receiver so far in the league has been tremendous to see. He does everything well, is consistent and represents one of the best values in this year's draft. On a non-fantasy side, the robust number of trades has been fun to see as well. NFL teams have often been hesitant to make trades when compared to what we see in other major sports league (i.e. NBA, MLB, NHL), but the spike in trades has been neat in the NFL. Teams are far more wheeling and dealing than we're typically accustomed to, as was evidenced leading up to the recent trade deadline (October 30th).

TWITTER @FieldYates

Read more from the Oct Issue of Athleisure Mag and see When Fantasy is Reality with FIeld Yates in mag.

TALKING HARVEST AT SONOMA CUTRER WITH WINEMAKER ZIDANELIA ARCIDIACONO

Last month, we ran a feature that focused on World Sake Day, which really is a celebration of kicking off the harvest season of sake in Japan. This month we're focused on the harvest of Pinot Noir and took some time to chat with Zidanelia Arcidiacono who is the Assistant Winemaker at Sonoma-Cutrer. You may also know of her from her previous position at Little Black Dress Wines. We wanted to know about her start in the industry, what takes place during harvest season, why it's such a hectic time of year and how she takes time for herself.

ATHLEISURE MAG: Tell us about when you knew you wanted to be a winemaker?

ZIDANELIA ARCIDIACONO: I was born in Texas, but when I was 3, my family moved to Mendoza, Argentina, a known wine region. I loved hearing from winemakers about their stories and how passionate they were. As a teen, I knew I wanted to be in a career that allowed me to be creative as well as to be scientific! In Mendoza, I got to meet people in the wine industry and saw that they enjoyed their work. It was like a lifestyle and not a job.

AM: Can you share your journey into the wine business?

ZA: I began my career by working in the lab at Bodega Cruz de Piedra while attending university in Mendoza. I earned my bachelor’s in Enology and traveled to the south of France to the Cave cooperative Les Vignerons du Pays d’Enserune, working in their cellar for harvest. I decided that I wanted to travel and work in California and after some time applying, came to Sonoma-Cutrer, where I was hired as an Enologist for that season’s harvest. I love this region and although after a time, I moved on to the same position at Fetzer winery. In time, I became the Winemaker for Fetzer Reserve Wines and Little Black Dress within a few years. Coming back to where it started, my knowledge of making reserve wines allows me to create Sonoma-Cutrer’s Pinot Noirs.

AM: Can you take our readers through a quick process of how Pinot Noir at Sonoma-Cutrer Vineyards is created?

ZA: The harvest is the craziest time of year that has a lot of intensive work. For Pinot Noir, we begin in late Aug and are completed by the end of September/early October. We analyze and taste the grapes and when we feel the flavor is right and it has reached it’s peak, we bring in our crew to pick which is at 2am and continues until the early morning so that it can still be obtained while cool. The process involves handpicking the grapes so that we can get the juice. They are placed in tanks and we have about 50 that I taste, professionally of course. After production, the rewarding part of the critical harvest season is that within these weeks, we have been able to create great varietals in this process and ultimately, being able to see how others enjoy this work.

Once the fruit is brought to the winery, we chill it further in our cooling tunnels. These tunnels are the only ones of their kind and are essentially a blast chiller that has the ability to bring the temperature of the grapes down to 50˚in 45 minutes. Having our fruit cool helps it retain its flavor, avoid harsh extractiveness and reduces the potential for oxidation during processing.

Still touched only once, the cool fruit travels to the sorting tables where the clusters are hand – not machine – sorted. This is a highly, labor-intensive step in the process but it ensures that only the grapes of the highest quality make it to the press. Once the grapes fill the press, it slowly and gen- tly crushes them helping us avoid extracting bitter tannins. The cool, golden-free run juice from the press is sent to tanks where it is allowed to settle for 24 hours. After racking, yeast is then added to the tanks before the juice is sent to French oak barrels to complete the fermentation and maturation of the wine.

AM: Do you have any suggestions on what types of wines people should be drinking this fall/winter?

ZA: I never like to tell people what they should or shouldn’t drink. I can say what I like to drink! I always feel bad when people come to me and they are nervous to tell me that they like to drink a Chardonnay with a steak! I love having pizza and wine which is a great combination. If that’s what you like to do, you should do it without question! There are so many great varietals and it is all about what you enjoy! Enjoying wine is about a memorable moment and who you share it with.

AM: When is the best time of year to visit?

ZA: I don't want to be selfish, but the the best time of year is the harvest! People are able to come and enjoy the vineyard as well as to find out why and how we do what we do. I love when we talk to children letting them know how we make these juices and that it’s science and chemistry that makes this all happen. They are always amazed at that!

AM: With such an attention to detail and varied facets of your work? How do you take time for yourself to stay balanced?

ZA: I’m pleased that I love what I do. I didn’t want to work a job where I felt happy that I could take a break. I love wine and even when I’m not working, if you ask me about it, I love being able to tell others about. I enjoy drinking it. Of course, I love spending time with my friends and family as well as they are important.

Read more from the Oct Issue of Athleisure Mag and see Talking Harvest at Sonoma Cutrer with Winemaker Zidanelia Arcidiacono.