Market Brunch with Seema Mody

2020-01-31 -

Our cover is graced by CNBC’s Global Markets Reporter and Host of “Futures Now”, Seema Mody. We found out how she got interested in foreign policy and broadcasting, her favorite stories that she covered and how she prepares herself when she is interviewing them.

We kick off the new year with this month's cover, CNBC's Seema Mody who is the Global Markets Reporter on the network. This month's cover took place in the Lower East Side's Lamia Fish Market which is known as a brunch and evening destination. We showcase fun looks that are perfect as we continue through winter's transition as well as checking out this fun restaurant. We sit down with Seema to find out about she became interested in her career, her favorite stories and markets that she has covered as well as what she enjoys doing when she is off air.

ATHLEISURE MAG: When did you realize that you wanted to be a journalist?

SEEMA MODY: I should probably thank Nani (my grandmother) for my passion for storytelling. Growing up, I spent many of my summers visiting my grandparents in Ludhiana, Punjab. One of my fondest memories is sitting on their roof, drinking masala chai and listening to Nani talk about Indian politics and the country’s fight for independence. Those conversations lit a fire in my belly that—after a couple of twists and turns—slowly evolved into a career in journalism.

AM: What is it about finance and specifically global markets that drew you to your coverage area? Was this always an area that you felt you wanted to work in?

SM: I was always interested in foreign policy, but it was during my time in London, where I previously relocated to be co-anchor of CNBC’s “Worldwide Exchange,” that I learned how to look at international affairs through the lens of financial markets. When I returned to New York, I was named CNBC’s Global Markets reporter. Part of my job is to wake up every day and report on how international stories, like U.S.-China trade and Brexit, are impacting investors’ portfolios and multinational companies around the world.

AM: We know that you have been with CNBC for quite a few years here in the U.S., as well as London and India. What has your journey been since you have been at the network? What shows do you most frequently appear on currently?

SM: I have had a rather unique journey at CNBC. I started at CNBC TV-18 in Mumbai where I reported on India’s economy. While growing up I frequently traveled to India to visit family, this was my first time actually living there–I’m from Portland, Oregon. Starting fresh in Mumbai inspired me to work around the clock, build relationships with CEOs and break stories. After one year and a lot of persistence, I landed an opportunity with CNBC Business News in New York. What’s great is I am still able to leverage the contacts I made in India; in fact, I have covered its last two elections for the network. I’m passionate about U.S.-India relations and reporting on the decisive change in India’s economic trajectory, as well as the major obstacles facing the current administration.

AM: In addition to your global policy beat, you also cover travel, including hotels, cruises and online travel operators and the industrials. What do you like about this category?

SM: Both travel and industrials provide a good read on the global economy and how businesses make decisions on investments in markets outside the U.S. It all ties into the overarching story I aim to tell about the intersection of foreign policy and Wall Street.

AM: Tell us about ‘European Close,’ the daily segment which you host on “Squawk Alley.”

SM: If you’re ever wondering what’s happening in Europe, then tune in to CNBC at 11:30AM EST for the latest and greatest! The segment synthesizes complex European topics–from Brexit to ECB meetings—for our global audience.

AM: What is your process for preparing ahead of interviews and stories?

SM: Lots of reading, tweeting and reaching out to valuable sources that give me unparalleled access to movers and shakers in the industry.

AM: What have been some of your favorite stories that you have reported on?

SM: I recently reported on the killing of Iran’s powerful general Qassim Suleimani by a U.S. drone strike and the impact it had on the western world’s relationship with the Middle East. This is a great example of an event that has had a direct, traceable effect on foreign relations and the global economy. Also, my role as correspondent often leads to special opportunities. Last year, I covered Lyft’s highly anticipated IPO at the Nasdaq and reported on the complicated process involved in taking the ride-hailing company public. When China first unveiled retaliatory tariffs on the U.S., the Chinese ambassador to the U.S., Cui Tiankai (he is also also Special Envoy to President Xi) gave me an exclusive interview where I pushed him on topics like intellectual property and currency manipulation. I also love reporting from the field; from getting an inside look at Amtrak’s new modernized fleet in Delaware, to speaking to sweet potato farmers in North Carolina about the impact of tariffs, interacting with Americans across the nation about the state of business is truly gratifying.

AM: What are 3 companies/brands, topics or CEOs/government officials that you are interested in covering/interviewing that you have yet to cover?

SM: The rise of emerging market nations has also been a strong interest mine. Some interviews I hope to one day have include: 1.) Government official: Brazil’s President Jair Bolsonaro 2.) CEO: Tesla CEO Elon Musk and 3.) Athlete: Serena Williams.

AM: For those who want to better understand the impact that foreign policy has on global markets (but are intimidated by its intricacies), how would you suggest they go about educating themselves so that they can engage in these conversations?

SM: Foreign policy can be overwhelming. Start with one region that interests you and obsess over it. Learn everything you can about the country’s government structure, economic data, key players and issues. Reach out to thought leaders and ask for help. Engage with others on social media. We live in the age of Twitter and learning how to construct thoughts in 140-characters is sometimes more valuable than being able to file a three-page thesis on a topic.

AM: Spanning all of your coverage areas–global policy, travel--what are the three stories you’re watching for 2020?

SM: The 2020 election will have a profound impact on foreign policy and the U.S.’s relationship with the rest of the world. Additionally, Airbnb has shaken up the hospitality industry and changed the way many millennials travel. The company’s IPO this year will be one to watch. Lastly, the Coronavirus outbreak has placed China at the center of a huge crisis. Efforts to contain the virus could prove to be a major test the country’ sgovernment and, in the meantime, billions of dollars are at stake as major companies like Nike and Starbucks close stores on the mainland.

AM: What does a typical day or week look like for you, whether you’re on-set or in the field?

SM: No two days look the same for me but I’m always on the go and on the phone. Thank goodness for AirPods and coffee!

AM: We know that you love tennis. How long have you played it, and what do you enjoy most about it?

SM: To win a match, tennis requires technique and strategy–it’s a unique mix of chess-like thinking and endurance. I played competitively in high school, and I still play in the city. Plus, when I go home home my dad always makes sure we spend time on the tennis court. He still has the ability to place shots with

surgical precision. That’s probably another reason I enjoy tennis; my whole family is obsessed with the sport.

AM: Where can we find you in the city?

SM: I’m a downtown girl. I always enjoy spending time in the Village. Favorite restaurants: Malaparte and I Sodi. Italian is (clearly) my favorite cuisine.

AM: As someone who travels frequently for work, what are 3 things that we would find in your carry on to make traveling easier?

SM: External battery, a copy of Foreign Affairs, and Chanel under eye cream. It works miracles.

AM: What do you do in your downtime?

SM: Mental and physical health are incredibly important, and I find that yoga and tennis both help me reduce stress and stay fit. Traveling continues to be one of my biggest passions; experiencing different cultures and interacting with people from different parts of the world opens my eyes to new ideas and helps me see different issues from various viewpoints. If I’m not traveling, I enjoy spending time with friends and family, and learning how to cook.

@SeemaCNBC

We photographed this cover story with Seema Mody in the Lower Eat Side at Lamia's Fish Market. We sat down with Lamia Funti to talk about their dishes, epic brunches and what we can expect as we go from winter and begin to transition into the spring.

ATHLEISURE MAG: We know that prior to Lamia’s Fish Market you had another restaurant – can you share more about this and what led you to launch this culinary destination?

LAMIA FUNTI: Food has been such a large part of my life, and it has always been a dream of mine to open a restaurant that showcases my Spanish roots. My passion to share my native cuisine is what led me to open (June 2019) Lamia’s Fish Market.

AM: Who is the Executive Chef of Lamia’s Fish Market and what is his background?

LF: I developed the menu personally because I wanted it to be true to my roots, which is a very specific cuisine and way of cooking. We now have Chef Martell Fonville who worked at Marea, Stubborn Seed and Print. It was critical to us to have an Executive Chef on hand who knows and loves fish to maintain the high-level quality of seafood we have here.

AM: How would you describe the restaurant from the décor, areas within the restaurant as well as its culinary focus?

LF: Lamia’s is an upscale Mediterranean seafood restaurant, focused on my coastal roots. The cuisine includes regional classics like fried sardines with chipotle aioli, served alongside traditional fresh pastas like linguini and clams, or savory squid ink spaghetti topped with sea urchin and bottarga. We also have a whole fish baked in salt, served tableside with mallets!

The entire space took us two years to develop alongside designer Dara Young. We wanted the space to be upscale, yet approachable, juxtaposing experiential modernism with authentic nautical elements.

AM: I loved the bar as well as the oyster bar where you can literally pick your preferred fish – why was this essential to have at the restaurant?

LF: Quality food and fish are at the core of our menu. We go to the fish market several times per week to hand-pick what we will be serving. When a guest

orders the salt-baked fish we always provide them with a first look before we start preparation. We want people to truly experience our menu, that’s why we serve the salt-baked fish tableside along with mallets for guests to break open the crust.

AM: In looking at the décor, who designed the space as well as the murals, interesting art on the lighting etc.?

LF: The space was designed by Dara Young, Founder of Aviva Collective and 4FRONT Hospitality Development. Dara also designed the beautiful moss wall near our raw bar. The restaurant has three floors, and seven different dining areas, and I wanted each one to feel unique. Art has always been a passion of mine so I knew right away that I would want to incorporate many different artists into the space. We have innovative art installations at every turn including Will Kurtz, Brian Farrell, Michela Martello, Elle Gregg, John Coca, Dave Vasquez, Michael Delfino and Dara Young herself. Artist Michela Martello created the Lamia mural on the original brick wall textured with glimmering glass cabochons. Multi-disciplined visual artist Bryan Farrell painted a multi-dimensional mural in the private dining room. Both the Mezzanine, Private Room, and Grotto overlook the “Lamia” sculpture, created by visionary artist William Kurtz.

The bar is lit by Sailor Jerry inspired tattooed lighting fixtures handed painted by artist Bryan Farrell and Elle Gregg and mounted on a Groin Vault ceiling made of steel and black fishnets.

AM: We loved the fries – what are 3 appetizers that you suggest we should have?

LF: Everyone loves our fish fries! Our Langoustines, Fluke & Blood Orange Crudo, and the Grilled Octopus are must-tries!

AM: What are 3 signature dishes that we should be eating?

LF: We always recommend first time guests try the salt-baked fish. We also have an incredible Sea Urchin & Bottarga Pasta, and Lobster. For those who may be craving meat over seafood, we also have a delicious 32oz Tomahawk Steak.

AM: In looking at beverages offered on the menu, we noticed that wine, beer and sake are the focus – what was the decision behind that?

LF: We wanted to offer guests a unique cocktail menu that doesn’t exist anywhere else. We wanted to challenge ourselves to develop a cocktail menu that pairs well with seafood, that’s innovative and unlike any other.

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

LF: My two signature cocktails are Beach Front Views (sake, pineapple, orange, cinnamon, and lime) and the Mermaid Sangria, which is made with fresh berries and cinnamon. If you can handle a little kick, I also recommend our version of a Margarita, called the One Too Many Margaritas, and made with sake, mango, salted jalapeno, lemon and peppercorns.

AM: Lamia’s is open for dinner, but you are also open for brunch – can you tell us 3 brunch options we should consider on our next visit?

LF: Definitely our Mac n’ Cheese Lobster Pancake! I also recommend our Paella on Sundays, and the Croque Lamia. We are also have an incredible Early Catch Menu from 4-7 every weekday and 5-7 on weekends.”

AM: With the Spring coming up, are there new dishes/cocktails that will be coming on the menu that we should look out for?

LF: We will be introducing a lot of refreshing cocktails, like Spritz with fresh fruit garnishes, and introducing more fresh vegetables into the menu.

AM: We saw that you have a vibrant brunch offering, tell us about what guests can enjoy as well as what the vibe is like?

LF: We have a diverse brunch menu predominantly focused on Mediterranean flavors.

AM: What can we expect as we transition from Spring into Summer at Lamia’s Market?

LF: We’ll be transitioning away from winter specials and introducing lighter dishes, more shareable platters and definitely summer flavors!

@LamiasFishMarket

PHOTOGRAPHY CREDITS

Athleisure Mag's cover story was shot by Paul Farkas, using Canon Mark IV; and selected Canon lenses: EF 50 f/1.2 L, EF 24-70 f/2.8 L II, and EF 70-200 f/2.8 L II.

@PVFarkas

STYLE, MAKEUP & HAIR CREDITS

Athleisure Mag's Celeb Fashion Stylist, Co-Founder/Creative + Style Director Kimmie Smith, MUA David Stella and Hairstylist Lea DeLoy share how Seema Mody's look was created for the cover editorial.

LOOK I | FITNESS STYLE IN BLUSH

PG 16 + 20 | NIKE Pink/Blue Retro Windbreaker | BEYOND YOGA Spacedye Caught in the Midi High Waisted Legging in Sand Swept Desert Suede |

HAIR | The hair was sprayed with THEURGY Outer Body Spray and sections were wrapped around a curling iron | The hair was sprayed with THEURGY Sunday Ritual Dry Shampoo Spray to add a dry, clean texture and a bit of colume to the root area | The look was finished with THEURGY Enhancement Mist through mid lengths and the ends of hair for shine and smoothness and to keep humidity from ruining the style |

LOOK II | FITNESS STYLE IN BLUE HUES

PG 19 + BACK COVER | UMBRO Diamond Flashback Jacket | CAROL BRODIE Lapis & White Topaz Ring |

LOOK III | BLAZER + DENIM STYLE

HAIR | The hair was sprayed with THEURGY Outer Body Spray and sections were wrapped around a curling iron | The hair was sprayed with THEURGY Sunday Ritual Dry Shampoo Spray to add a dry, clean texture and a bt of colume to the root area | THE look wAs finisHED witH THEURGY Enhancement Mist through mid lengths and the ends of hair for shine and smoothness and to keep humidity from ruining the style |

LOOK IV | LEATHER STYLE

PG 28 | MAISON DE PAPILLON Harley Jacket + Liv Nappa Stretch Leather Pants | OLIVIA VON HALLE Bella WIllow Camisole | CAROL BRODIE Malachite + Turquoise Y Round Pendant |

HAIR | The hair was brushed through with a natural bristle ACCRA KAPPA Brush | THEURGY Enchantment Mist was added for a smoother, softer and more polished style | Finished with a light mist of THEURGY Retrograde Hairspray |

LOOK V | TWEED STYLE

MCGRATH |

HAIR | The hair was brushed through with a natural bristle ACCRA KAPPA Brush | THEURGY Enchantment Mist was added for a smioother, softer and more polished style | Finished with a light mist of THEURGY Retrograde Hairspray |

@Shes.Kimmie @DavidStellaDotCom @HairByLeaDeLoy

Market Brunch with Seema Mody

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