Playboy USA – May 2016

Playboy USA – May 2016  

PDF Descargar no Filter Lorenza Izzo explains why good food is never fast 15
DrinkS From Chinese baijiu to Japanese whiskey highballs, the future of drinking looks east 16
MotorcYcleS Wes Siler on the retro-bike revolution, plus a guide to functional attire 20
MY WAY Everything YouTube star Casey Neistat needed to know he learned on the streets of New York 26
ADviSor Rachel Rabbit White leads a crash course in cunnilingus 28
AlSo: How Moby learned to stop worrying and love the restaurant business; three smart watches that look like watches
the rAbbit hole Ben Schott deconstructs the technobabble and technicalities of boxing 31
20Q Keegan-Michael Key on Obama, religion and life after Key & Peele 32
bookS A rising generation of comic book superheroes grapples with a new villain: mental illness 36
MuSic At the intersection of hip-hop and jazz stand three L.A. musicians who may be reinventing both 40
politicS Who runs the social media accounts of the government’s intelligence agencies? That’s classified 44
FrAncoFile James Franco digs into the influences and experiences that shaped director Wes Anderson 48
AlSo: This summer’s top video games transport you to the icy voids of space; it takes a village of matchmakers to find the perfect veep
intervieW Peer into the future of everything with digital prophet Ray Kurzweil 50
FArAh holt This small-town English girl’s mind is as brilliant as her beauty 58
to DeAl With the Devil Who saves you from ISIS? Sarah A. Topol travels to Syria to find out 64
MiSS MAY Brook Power is an alluring, fierce woman first, artist and model second 70
internAtionAl DAte lineS Eric Klinenberg translates how the world swipes, clicks, winks and flirts in 2016 86
Fiction In Luke Mogelson’s A Beautiful Country, an American faces his fate in an Afghanistan desert 92
keilAni ASMuS Enjoy a warm California afternoon with the San Diego beauty 98
ArtiSt in reSiDence Raymond Pettibon upended punk art. Shepard Fairey explains how 106

editor- in- c h ief
JASON BUHRMESTER e d itorial d irector
MAC LEWIS creati ve d irector
HUGH GARVEY d eputy editor
REBECCA H. BLACK photo d irector
JARED EVANS managing editor
ed itorial
CAT AUER, JAMES RICKMAN senior e d itor s
SHANE MICHAEL SINGH a s soc iate editor; TYLER TRYKOWSKI a s s i stant editor
GILBERT MACIAS editorial coordinator; AMANDA WARREN executive a s s i stant to the editor-i n-chi e f
JAMES FRANCO editor at large
CHRIS DEACON s enior art d irector; AARON LUCAS a rt m a nager; LAUREL LEWIS a s s i stant a rt d irector
EVAN SMITH photo r e s earcher; ANNA WILSON photo a s s i stant
KEVIN MURpHY d irector , photo l i Brary; CHRISTIE HARTMANN s enior archivi st, photo l i Brary
AMY KASTNER-DROWN senior d ig i tal imaging spec ial i st
LESLEY K. JOHNSON production d irector; HELEN YEOMAN production servic e s manager
puBl ic relations
THERESA M. HENNESSEY v ic e pre s ident; TERI THOMERSON d irector
playBoy enterpri ses international , inc.
SCOTT FLANDERS c h i e f executive officer
DAVID G. ISRAEL c h i e f operati ng officer, pre s i dent, playBoy m edia
CORY JONES c h i e f content officer
adverti s ing and marKeting
pHILLIp MORELOCK chie f d ig i tal o f f icer and puBl i sher; MARIE FIRNENO v ice pre s i dent, adverti s i ng di rector
RUSSELL SCHNEIDER executive d irector , integrate d m edi a sale s ; AMANDA CIVITELLO v ic e pre s ident, events and promotions
neW yorK : MALICK CISSE d irector o f adverti s ing operations and programmati c sale s
ANGELA LEE digital campa ign m a nager; MICHELLE TAFARELLA MELVILLE s enior d irector , entertainment and Beauty
ADAM WEBB s enior d irector , spirits ; OLIVIA BIORDI m edi a sale s p lanner; JASMINE YU marKeting d irector
TIMOTHY KELLEpOUREY integrate d marKeting d irector; KARI JASpERSOHN a s soc iate d irector, marKet ing and act ivat ion
GRACE SANTA MARIA a s soc iate d irector , marKeting and promotions AMANDA CHOMICz d igital m a rKeting m a nager
VOULA LYTRAS executive a s s i stant a nd office m a nager
chicago: TIFFANY SpARKS ABBOTT senior d i rector, m i dWe st
los angele s: DINA LITT s enior d irector , We s t coast; KRISTI ALLAIN senior m a rKeting m a nager
VICTORIA FREDERICK sale s a s s i stant
playboy (ISSN 0032-1478), May 2016, volume 63, number 4. published monthly except for combined January/February and July/August issues by playboy in national and regional editions, playboy, 9346 Civic
Center Drive, Beverly Hills, California 90210. periodicals postage paid at Beverly Hills, California and at additional mailing offices. Canada post Canadian publications Mail Sales product Agreement No.
40035534. Subscriptions: in the U.S., $32.97 for a year. postmaster: Send all UAA to CFS (see DMM 707.4.12.5); nonpostal and military facilities, send address changes to playboy, p.O. Box 62260, Tampa, FL
33662-2260. From time to time we make our subscriber list available to companies that sell goods and services by mail that we believe would interest our readers. If you would rather not receive such mailings,
please send your current mailing label to: Playboy, P.O. Box 62260, Tampa, FL, 33662-2260. For subscription-related questions, e-mail • Playboy assumes no responsibility to return
unsolicited editorial or graphic or other material. All rights in letters and unsolicited editorial and graphic material will be treated as unconditionally assigned for publication and copyright purposes, and material
will be subject to playboy’s unrestricted right to edit and comment editorially. Contents copyright © 2016 by playboy. All rights reserved. playboy, playmate and Rabbit Head symbol are marks of playboy, registered
U.S. Trademark Office. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form by any electronic, mechanical, photocopying or recording means or otherwise without prior
written permission of the publisher. Any similarity between the people and places in the fiction and semi-fiction in this magazine and any real people and places is purely coincidental. For credits see page 4. Four
Bradford Exchange onserts in domestic subscription polywrapped copies. Certificado de licitud de título No. 7570 de fecha 29 de Julio de 1993, y certificado de licitud de contenido No. 5108 de fecha 29 de Julio de
1993 expedidos por la comisíon Calificadora de publicaciones y revistas ilustradas dependiente de la secretaría de gobernación, Mexico. Reserva de derechos 04-2000-071710332800-102. printed in USA.


Playboy USA – May 2016
no filter
will always be more
than real porn.”
“Food porn
“in Chile, where i
was born, we have
a food-centric
culture: everyone
comes together on
weekends to grill
steak and drink
wine. it’s nothing
like an American
barbecue. We start
at three p.m. and go
all night. nowadays
everyone is obsessed
with ordering
from Seamless
and watching
cooking shows.
We want to make
PhotogrAPhy by ChriS Shonting
our lives easier
instead of actually
cooking, just so we
have more time
to ourselves. but
then what do we
do with that free
time? life happens
around food. it will
always bring us
Lorenza Izzo
stars on AMC’s
new restaurant
drama Feed the
Beast with David
Schwimmer and
Jim Sturgess.
PhotograPhy by grant cornett
The Asian
Forget sake bombs and soju martinis.
The Asian cocktail goes artisanal
Until a few years ago, ordering a cocktail crafted
with an Asian-made spirit would almost always
get you a god-awful fruit- flavored soju martini
or a sake bomb devoid of creativity. But with
a variety of Asian spirits gaining popularity
with American drinkers, creative bartenders
are looking to the East for mixological inspiration.
Here’s a guide to some major categories,
plus advice and recipes from the experts who
are breaking new ground.—Jason Horn
fujian martini
Although Chinese baijiu is the
most-consumed spirit in the world,
bartenders in the U.S. have only
just begun to explore its funky,
savory, chocolaty, mushroomy (yes,
mushroomy) cocktail possibilities.
At New York’s Lumos, America’s
first baijiu bar, owner Orson Salicetti
likes to pair it with date, apricot,
pineapple, chili pepper, sesame and
other complex flavors. Salicetti’s
Fujian martini infuses the spirit
with lemongrass and mixes it with
ginger liqueur, lemon and lychee
for a sweet-sour-spicy beverage
that’s a gentle introduction to the
world of baijiu. Ingredients: 1½
oz. lemongrass-infused baijiu (add
one bunch lemongrass, peeled and
chopped, to 750 ml. baijiu; strain and
rebottle after six days); 1¾ oz. lychee
juice (puree canned lychee fruit;
double-strain to obtain juice); ¾ oz.
Domaine de Canton ginger liqueur;
¾ oz. fresh lemon juice. Method: Add
all ingredients to shaker and fill with
ice. Shake, strain into coupe glass
and garnish with slice of lemongrass.
shochu cocktail
Shochu is a clear Japanese spirit
that can be distilled from a wide
variety of bases (usually rice, barley
or sweet potatoes), and it’s typically
bottled at the fairly low strength of
25 percent alcohol (even lower for
soju, shochu’s Korean counterpart).
“Shochu tastes similar to vodka if it’s
distilled from barley. If distilled from
sweet potatoes, it almost tastes like
rhum agricole,” says Kenta Goto,
whose eponymous Bar Goto in New
York embraces Japanese cocktail
ingredients from shochu to the milkbased
soft drink Calpico. Goto likes
to add “a small portion of a higherproof
spirit to give a backbone”—as he
does in his improved shochu cocktail.
Ingredients: 2 oz. shochu such as
Mizunomai; 2 tsp. barrel-aged gin
such as Berkshire Mountain Distillers
Ethereal gin; 1½ tsp. sugarcane syrup;
1 dash Kiuchi No Shizuku (spirit distilled
from Japanese white ale). Method:
Add all ingredients to mixing glass and
fill with ice. Stir, then strain into masu
(wooden sake box) or rocks glass.
licking our
At Reserve 101 in Houston, coowner
Mike Raymond has assembled
Texas’s best whiskey selection,
including a dozen Japanese
whiskeys representing just about
every bottling available in the
country. When it comes to making
a cocktail, Raymond says, “you
don’t want anything overpowering
the whiskey”—which is why a
highball is the right way to go. With
spiced sherry syrup and tonic that
complement the Hibiki Japanese
Harmony whiskey, Raymond’s

Playboy USA – May 2016  

licking our wounds is one such drink.
Ingredients: 1½ oz. Hibiki Japanese
Harmony whiskey; ½ oz. oloroso
syrup (equal parts simple syrup and
oloroso sherry simmered with 1 tsp.
cloves and 1 tsp. peppercorns for 10
minutes, then strained); ¼ oz. fresh
lime juice; 2 dashes lavender bitters;
tonic water; mint sprig. Method: Add
all ingredients except tonic water
and mint to highball glass filled with
ice. Top with tonic and stir briefly.
Garnish with mint sprig.
the western
Sake is, of course, Japanese rice
wine, but if you think of it only as a
warm shot downed with cheap sushi,
you haven’t had the good stuff. “I
tend to think of sakes as playing the
role of a vermouth or a liqueur in a
cocktail recipe,” says Martha Chong,
bartender at Camino in Oakland,
California. She has developed
cocktails for northern California sake
breweries Sequoia Sake Company
and Takara Sake USA, as well as
Umami Mart, an Oakland sake and
bar-tool shop. Two of Chong’s favorite
types of sake to use in cocktails are
genshu, which isn’t diluted before
bottling and has a higher alcohol
content, and nigori, an unfiltered sake
that’s cloudy in color, quite sweet
and very dense. Her cocktail, the
western, uses a genshu sake, spicy
rye whiskey and a splash of génépy, a
liqueur flavored with botanicals found
in the Alps. Ingredients: 2 oz. Sequoia
genshu sake; ½ oz. rye whiskey; 1 tsp.
génépy. Method: Add all ingredients
to rocks glass filled with a single large
ice cube. Stir to combine.
Four Asianesque drinks that will expand your experience of what a cocktail can be
how not to
order a saketini
illustration by gary baseman
Two weeks after September 11, 2001 my then
girlfriend and I were thinking about what we
could do to save our relationship and also make
some sense of living in a decimated lower Manhattan.
Our first thought was that because we
truly loved alcohol we would open a bar. But
then we realized we were alcoholics in training
and opening a bar probably wasn’t the brightest
idea. Then we thought we’d have a baby. But
we were both doing obscene amounts
of drugs and had managed to break up
once a week for the previous two years,
so having a baby seemed like it might be problematic.
Finally we decided we’d open a vegan
café, despite the fact that neither of us had ever
opened a business or worked in a restaurant.
Generally speaking, the aftermath of September
11 in lower Manhattan was horrifying.
The air was full of soot and the National Guard
required that you show identification just to
cross the street and go to the deli. But there was
one small bright spot: Everyone was fleeing our
neighborhood, so rents were low. We found an
empty storefront, rented it and set about trying
to open a little vegan café on a stretch primarily
known for crack and heroin dealers.
Our relationship ended as we were renovating
the space, but the restaurant opened and
somehow succeeded. It was tiny (we named it
TeaNY), and people loved it.
After a few years I moved to Los Angeles and
ended my involvement in the restaurant. Time
passed, and I found myself missing our little
café. I didn’t miss the dysfunction or the larcenous
employees or the junkies OD’ing in the
bathroom. But I missed having a space where
I could present vegan food in a way that didn’t
make meat eaters run away in horror.
I’ve been a vegan since 1987, and one of the biggest
challenges I’ve faced has been getting meat
eaters not to preemptively turn up their
nose at vegan food. Most omnivores assume
vegan food is sad and tasteless,
which up until 1990 it largely was. The scene
in Annie Hall when Woody Allen sits in a vegan
restaurant in Los Angeles and miserably orders
a plate of mashed yeast is what most nonvegans
have thought of when it comes to vegan food.
But over time things changed, and with
TeaNY I loved having a space where I could
show people that veganism isn’t about anemic
and angry people scowling at plates of mashed
yeast while listening to Morrissey records.
Other restaurants helped move the needle
on vegan food away from “sad-tasteless” to
“happy-great” too. Friends would go to Blossom
or Candle 79 in New York, Millennium in
San Francisco or Crossroads in Los Angeles
and say, surprised, “I ate at a vegan restaurant,
and it was good!” Then, being slightly shallow,
they might also add, “And every woman in the
restaurant was beautiful!”
A year ago someone told me about a restaurant
space for sale in Silver Lake. Despite
having sworn off the restaurant business, I
thought, I guess I do want to open another. I
settled on a name, Little Pine (because I’m little
and I like pine trees), hired a kitchen staff
and opened my new restaurant. I wanted to
show people that vegan food has changed and
that by being a vegan or even occasionally eating
vegan food you can reduce climate change,
reduce deforestation, reduce erectile dysfunction,
hang out with beautiful vegans, be nice
to animals and actually be satisfied with what
you eat (and drink—as an alkie I’m now sober,
but we have a lot of wine and beer for you people
who still know how to have fun).
And let me admit: Owning and running a restaurant
is hard and expensive and largely frustrating.
But when I walk into Little Pine and see
a room full of people eating vegan food and flirting
and drinking and talking, it warms my little
grinch heart and makes me truly happy. n
Why I Opened a Restaurant
Full-time musician and sometime restaurateur Moby on why he’d do such an insane thing
by moby
Shop Online

Playboy USA – May 2016  

F-22 Raptor™ Chronograph No. 9241 .M: 44mm, titanium case, screw down crown & case back, antirefl ective sapphire crystal, bidirectional
rotating bezel with black aluminum slide rule ring, dial ring with tachymetric scale, solid link titanium bracelet with security clasp, water
resistant to 200 meters, and Luminox self-powered illumination. Swiss Made.
Preferred timepiece of Military and Commercial Pilots.
The Luminox F-22 Raptor™ Series is part of the CollectionThe Collection.
Available at These and Other Fine Retailers Nationwide.
PhotograPhy by cory Piehowicz
Chances are, if you’ve ever found yourself in a neighborhood like Bushwick in Brooklyn or Echo Park in Los Angeles or cruising the Pacific Coast Highway,
you’ve seen a kind of bike and a kind of guy. The bike is vintage and low-slung. The guy is often dressed to match the bike. And chances are he hasn’t been
riding for very long. You see, we’re smack in the middle of a retro-street-bike revolution. Just a few years ago, if you wanted to ride a motorcycle that had
that combination of retro flair, rideability and reliability, you didn’t have many choices. But today, beginners have more options than ever before: The
bikes are tastefully designed, and they look old but ride like new. Here are five damn handsome bikes for beginners and beyond.—Wes Siler
Royal EnfiEld
this café-racer riff
on the Bullet was
first produced more
than 50 years ago.
Just like the scene
that emerged in
london in the 1960s,
the continental is
a stripped-down
vehicle ideal for
blasting through city
streets. As a bonus,
owning an enfield will
turn you into a real
mechanic: the build
quality is straight out
of the 1960s too.
(starting at $6,000)
Its 847 cc inlinethree
engine is probably
too powerful,
and its chassis too
sharp, for your first
bike, but the Xsr900
would be perfect
after you’ve ridden
something smaller,
lighter and less powerful
for a year. Hone
your skills, save your
cash, and you could
be polishing this
thing in 2017. learning
to ride a motorcycle
for real never
looked so good.
(starting at $9,500)
Basically all you
need on two wheels.
Ducatis are known for
their powerful motors
and race-winning
handling, but with the
scrambler the company
has delivered
a bike that’s fun to
ride, day in and day
out, for anyone from
experienced racers
to white-knuckled
newbies. Full of
character, capable
and easy to ride, the
scrambler is a simple
pleasure for all.
(starting at $8,000)
StREEt 750
this bike wins races
on the flat-track

image host
circuit for a reason:
It’s the best Harley-
Davidson model
since the legendary
V-rod. It has a liquidcooled
engine and
produces more power
than the sportster
while still being an
easy ride for beginners.
With low-key
paint, a bullet fairing,
fork gaiters and long,
low looks, the 750 is
one bike that’s ready
right out of the box.
(starting at $7,550)
StREEt twin
the new model of
the iconic english
café racer is the most
futuristic retro bike
you can ride. technologies
such as ABs and
traction control keep
you safe in modern
traffic, but a torquey
900 cc parallel-twin
engine and quality
running gear make it a
blast to ride, even by
2016 standards. And
it’s one of the few
bikes that will charge
your iPhone.
(starting at $8,700)

image host
PhotograPhy by jonathan leder
Rule 1: loweR the Risk
Motorcycles are dangerous. That’s a big part
of the reason you want one, and a big part of
why I ride and write about them. Offsetting
that danger with quality motorcycle gear can
be not only a smart choice but a stylish one
too. My Vanson leather jacket bears the scars
of half a dozen crashes—crashes in which it
saved me from injury. When I wear it, I don’t
just look like I bought a nice leather jacket; I’m
wearing the danger. If you want to look like a
biker, be a biker. Real safety gear will allow
you to ride more, ride better and walk away
with stories, not broken bones.
Rule 2: weaR a modeRn helmet
Retro helmets, bubble visors and bandannas
look really cool on Instagram. But these
getups are uncomfortable, unsafe and noisy
and offer poor ventilation. A modern helmet
will be stable at high speeds, quiet on long
trips, cool when it’s hot, warm when it’s cold
and safe in a crash. If you get it right, it will
look menacing too. New, smaller sport helmets,
such as the Icon Airframe Pro and the
Shoei RF-1200, offer improved aerodynamics
and lighter weights—and less of that dreaded
Q-tip look when you’re wearing one.
Rule 3: boot up
Test any item of footwear you’re considering
wearing on a motorcycle by grabbing the
heel in one hand and the toe box in the other
and then twisting as hard as you can. That’s
what will happen to the boot in a crash. Does
it look like something you want your foot in?
Your feet and ankles have to support hundreds
of pounds of bike and rider on uneven, often
slippery surfaces. Get an over-the-ankle boot
with good support, good traction and strong,
thick soles. My World War II–style paratrooper
boots wrap my ankles, have a steel
shank and look better than any of the bullshit
thin-soled stuff out there.
Rule 4: pRotect YouR loweR half
I recently visited a friend in the hospital who
has a fractured pelvis. He’s not going to walk
for a few months, because he crashed his bike at
30 mph while wearing skinny jeans. It’s easy to
throw on a leather jacket; protecting your lower
half takes more effort. There’s a raft of socalled
motorcycle jeans out there that include
some Kevlar for abrasion protection, but only
armor that covers the knees and hips can help
prevent serious injury (it would have saved my
buddy’s bones). In town I wear a pair of armored
uglyBROS jeans, but I zip on an Aerostich Roadcrafter
suit for anything fast or dangerous.
Rule 5: Ride YouR own Ride
Figure out what works for you and own it.
Don’t simply buy into a look you see on someone
else, on social media or in a glossy magazine.
Prioritize function first. Utility will
always be cooler than faking it. I used to be
self- conscious about being the guy at a party
with helmet hair and padded shoulders, until
I realized I was the only guy in a leather jacket
who actually belonged in one—and looked like
it. And you can too.—Wes Siler
Our seasoned motorcycle writer
tells you how to strike a balance
between safety and style
Playboy USA – May 2016 image host image host image host  image host

Comprar playboy en 

Clic Aquí Para comprar 

Si no sabes descargar mira este video tutorial



Leer en online
[/popfly] [/sociallocker]

Deja un comentario

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *