parade 5 17 15

PAGE: 01 CODE: 11A1 BOOK: 20 ISSUE: 5-17-15

S U N DAY, M AY 1 7, 2 0 1 5 | PA RA D E .CO M

INSIDEMad Men GoesOut in Style, p.4

Hate Mondays?Read This, p.15

0517_Cover.indd 1 4/29/15 3:55 PM04292015160828

© PARADE Publications 2015. All rights reserved.


Q: Is author Sue Grafton still writing detective novels? If so, will she be penning the fi nal three novels in her“alphabet” series?

—R. Crowson, Worcester, Mass.

A: Yes! Private investigator Kinsey Millhone will make her next appearance when X is released Aug. 25, marking Grafton’s 24th installment of her best-selling A-through-Z crime saga. The author, 75, will get around to “Y” and “Z”—eventually. “I envy writers who whiz right through,” she says. “Most days, it’s a struggle.”

Q: Did David Letterman appear on other TV shows before he became the host of his own?

—Lewis Daniels, Minneapolis, Minn.

A: Yes. Letterman, 68, made early appearances on Mork & Mindy and game shows including The $20,000 Pyra-mid, Hollywood Squares, The Gong Show and Pass-word Plus before beginning what would become a record-setting 33-year reign on late-night TV—which will come to end when he signs off on The Late Show With David Letterman on CBS Wednesday, May 20. Goodnight, Dave! O

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2 | MAY 17, 2015

WALTER SCOTT’S

O’Donnell, 44, keeps America safe in his sixth season as undercover agent G. Callen on the CBS Monday night drama NCIS: Los Angeles.What’s it like working with LL Cool J (who plays agent Sam Hanna)? “Like an old married couple. In the morning, I have to eyeball what he looks like in the makeup trailer. If he’s in a sweatshirt and not talking, I’ll probably leave him alone until 10:30. But if he’s got good tunes on and he’s awake, we’ll start talking.”

You had a film career before you started acting in TV. Is that over? “No. I’m still always looking for fi lms, but the opportunities were not as great as in TV. [My wife Caroline and] I have fi ve kids, and I was looking for a job that would keep me in Los Angeles. To fi nd a successful show like NCIS: Los Angeles that fi lms in L.A., it’s a real gift.”

There was a point in high school you were going to quit acting, and your mom bribed you to go to an audition by promising you a car. “What I was doing as a kid, I don’t even know I’d call it ‘acting.’ I think the idea of being on television or in the movies was exciting to me, but it wasn’t my whole life. By the time I got to senior year, all I could think about was getting to college, getting out of the house, going to another city and being on my own for the fi rst time.”

What’s the best part of having a big family? “There’s never a dull moment at our house. The down side is there are times when you’re just exhausted and you want to be quiet, and you’ve got three voices talking in your ear trying to get you off the couch to go do three different activities.”

I’ve loved Carla Gugino since Spy

Kids. What’s she up to these days?

—Joseph B., Phoenix, Ariz.

Gugino, who played mom Ingrid Cortez in the popu-lar 2001 children’s movie,

currently stars in Fox’s Thursday-night psychologi-cal thriller Wayward Pines

as the mysterious Kate Hewson, a Secret Service agent turned Stepford-ish wife. And she’ll shake it up

with Dwayne Johnson in the earthquake disaster fl ick San Andreas, in theaters May 29. “I have a healthy terror of earthquakes,”

says the Florida native, 43, who lived through the 1994 quake in Northridge, Calif.

Q WALTER SCOTT ASKS...

CHRIS O’DONNELL

EMAIL YOUR QUESTIONS FOR WALTER SCOTT TO

[email protected]

2. Launched her acting career playing rocker

Marie Currie in The Runaways (2010)

4. Has a French bulldog named Grubs

3. Famous stepdads: pop superstar Michael Jackson

and actor Nicholas Cage

0517_Personality.indd 2 4/29/15 3:58 PM04292015160858 Approved with warnings



MAY 17, 2015 | 3

Q: Is author Sue Grafton still writing detective novels? If so, will she be penning the fi nal three novels in her“alphabet” series?

—R. Crowson, Worcester, Mass.

A: Yes! Private investigator Kinsey Millhone will make her next appearance when X is released Aug. 25, marking Grafton’s 24th installment of her best-selling A-through-Z crime saga. The author, 75, will get around to “Y” and “Z”—eventually. “I envy writers who whiz right through,” she says. “Most days, it’s a struggle.”

Q: Did David Letterman appear on other TV shows before he became the host of his own?

—Lewis Daniels, Minneapolis, Minn.

A: Yes. Letterman, 68, made early appearances on Mork & Mindy and game shows including The $20,000 Pyra-mid, Hollywood Squares, The Gong Show and Pass-word Plus before beginning what would become a record-setting 33-year reign on late-night TV—which will come to end when he signs off on The Late Show With David Letterman on CBS Wednesday, May 20. Goodnight, Dave! O

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2. Launched her acting career playing rocker

Marie Currie in The Runaways (2010)

4. Has a French bulldog named Grubs

5. Met husband Ben Smith-Petersen, a stuntman, while fi lming Mad Max: Fury Road in southern Africa

Elvis’s Granddaughter Gets “Mad”Riley Keough, 25, Elvis Presley’s oldest grand-daughter and the offspring of Lisa Marie Presley and musician Danny Keough, ap-pears as Capable in the new movie Mad Max: Fury Road. Here are fi ve things you might not know about her.

3. Famous stepdads: pop superstar Michael Jackson

and actor Nicholas Cage

1. Despite her famous Presley genes, says music doesn’t “fulfi ll” her

0517_Personality.indd 3 4/30/15 9:37 AM04302015094429 Approved with warnings

*CHEWING TRIDENT AFTER EATING AND DRINKING CLEANS AND PROTECTS TEETH. CHEWING TRIDENT MAY HELP REDUCE THE RISK OF CAVITIES. © Mondelēz International group

NO WRAPPERS, NO MESS

HELPS FIGHT CAVITIES

the gum you love,

NO WRAPpers



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4 | MAY 17, 2015

Parade

Edited by Erin Hill / L I K E U S AT FACEBOOK .COM/PARADEMAG

From fedoras and mid-century modern to macramé and maxis, Mad Men has showcased 1960s style since it debuted in 2007. Here’s how you can enjoy the Mad Men look (well, maybe not the macramé) even a� er the Emmy-winning show ends tonight. Go ahead, cry into your vin-tage martini glass as we say good-bye to Don Draper and friends on the AMC series’ � nal episode. DOWN-TO-THERE HAIR

“The hairstyles for the ladies are more relaxed with curls that are not as tight as in the past,” says Theraesa Rivers, head of the Mad Men hair department. “We used hot roller sets and lots of teasing combs.” Conair Instant Heat Jumbo Roller ($25, Target)

HIPPIE MEETS GLAM“Green/blue shimmer eye shadow, gold tones, bronzer all over and lots of lashes.” That’s the late ‘60s look from the women of Mad Men, says Lana Horochowski, head of the makeup department. “There’s still evidence of the natural hippie look, but mov-ing into more glamour and glitz,” she says.Nars Shimmer Eye Shadow in Tropic and Fuji ($25, Nordstrom, Sephora, narscosmetics.com)Make Up For Ever Mat Bronze ($32, Sephora, sephora.com)

Martinis the Way

Roger Sterling Likes ’Em

6 oz. premium vodka or gin

Splash dry vermouth

Olive skewer or twist of lemon peel for garnish

Fill a mixing glass 3/4 with ice. Add vodka

or gin and a splash of dry vermouth, and stir.

Strain into chilled martini glass.

Serve and garnish with an olive, pickled onion or twist.

—Recipe from AMC, provided by the 21 Club in New York

S TAY I N G FA B A F T E R MAD MEN ENDS

IT’S PSYCHEDELIC TIME“In season seven, everything about Megan Draper’s California home epitomizes what the end of the ’60s is about—graphic artwork and bright colors and prints,” says set decorator Claudette Didul. “She has a fun Dali-esque wall clock, rya rug, artsy pottery and macramé.”Salvador Dali Melting Wall Clock ($17, wayfair.com)

Rya rug ($769, secondshoutout.com)

TYPE ON, BROTHER“It’s a huge compliment to say that Mad Men has sparked a trend in vintage offi ce furniture,” Didul says. “The awesome part of doing our job is the research, and then fi nding those pieces to dress the set.” Poet/author/songwriter Leonard Cohen and author Gabriel Garciá Márquez both used Olivettis in the 1960s.Olivetti Vintage Typewriter ($495, mytypewriter.com)

CLASSIC COCKTAILS“Glassware moved away from color and patterns in the late ’50s to mid ’60s and became clear and more freeform in the late ’60s,” says the show’s prop-erty master, Ellen Freund. “All glassware was smaller. Cham-pagne coupes and pear shapes were still the norm.” One sure thing: The martini never went out of style!

BIGGER IS BETTER“For men, the ties and lapels are getting wider,” says costume designer Janie Bryant. “For women, maxi dresses are very popular.”

Eliza J Print Chiffon Maxi Dress ($158, Nordstrom, nordstrom.com)

Wide ties ($20-$78, yournecktieshop.com)

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0517_Picks.indd 4 4/29/15 3:58 PM04292015160932 Approved with warnings



MAY 17, 2015 | 5

ME

GA

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OU

RT

ES

Y O

F A

MC

DOWN-TO-THERE HAIR“The hairstyles for the ladies are more relaxed with curls that are not as tight as in the past,” says Theraesa Rivers, head of the Mad Men hair department. “We used hot roller sets and lots of teasing combs.” Conair Instant Heat Jumbo Roller ($25, Target)

HIPPIE MEETS GLAM“Green/blue shimmer eye shadow, gold tones, bronzer all over and lots of lashes.” That’s the late ‘60s look from the women of Mad Men, says Lana Horochowski, head of the makeup department. “There’s still evidence of the natural hippie look, but mov-ing into more glamour and glitz,” she says.Nars Shimmer Eye Shadow in Tropic and Fuji ($25, Nordstrom, Sephora, narscosmetics.com)Make Up For Ever Mat Bronze ($32, Sephora, sephora.com)

DO

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EG

AN

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0517_Picks.indd 5 4/30/15 9:35 AM04302015094429 Approved with warnings

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PAGE: 6 CODE: 85B1 BOOK: 20 ISSUE: 05-17-15

Money

6 | MAY 17, 2015

Stop Fighting About $$ No surprise: The number one thing couples argue about is money, according to Jeff Motske, CFP, author of The Couple’s Guide to Financial Compatibility (Da Capo Press). The problem? Lack of com-munication. To get partners talking, Motske created The War of the Wallets Quiz, which poses questions such as How do you feel about debt? and What do you consider splurge-worthy? “You’re never going to agree on everything—and that’s all right. But you must agree to commu-nicate,” he says.

Talking tips from Motske: Have a financial date night. Once a month, plan a night out with your partner to discuss financial goals and progress.

Create—and regularly up-date—a written financial plan. It should include a budget, sav-ings goals, anticipated income and unexpected expenses.

Don’t keep money secrets from your spouse. Instead, allot an

agreed-upon amount of discre-tionary money for each of you to spend however you wish—no guilt—every month.

Don’t loan money to friends or family. It can become uncom-fortable in a hurry, especially if you’re put in the position of nudging them for payments. If you must loan money, make sure you both agree to it, and put it in writing.

Go to Parade.com/wallets to take the quiz.

Rethink Retirement $$“The old idea of ‘go to school, work hard, get a job, save money, get out of debt and invest for the long-term in the stock market’ is obsolete,” says Rich Dad, Poor Dad author Robert Kiyosaki in his latest book, Second Chance for Your Money, Your Life and Our World (Plata Publishing).

Here are Kiyosaki’s tips designed to help you think dif-ferently about what you do with your money today:

Save less. Maintain an emergency fund of six to nine months’ worth of expenses, but don’t go beyond that. Current interest rates are too low to generate income from savings.

Don’t consider your house an asset. Live in it and love it, but remember: Homes cost money to maintain, and the odds of making money when you sell aren’t a sure thing anymore.

Seek out passive income. Get money flowing in to you by borrowing (or using the money you would have put in savings) to acquire real estate that pro-vides rental income. Or, look for a need in the marketplace and write an e-book or start a web-based business to address the need and create cash flow.

Visit Parade.com/secondchance for more money tips.

—M.B. Roberts & Nancy Henderson

New Ways to Get Rich Two new books offer surprising, smart advice on managing your money today.

0517_MoneyV1.indd 1 4/29/15 3:56 PM04292015160900

H PE

ADDICTION IS HOPELESS WITHOUT YOUShare your story of recovery or message of hope with someone who needs to hear it. Visit drugfree.org and join the “Stories of Hope” community.

©The Partnership for a Drug-Free America, Inc.


MAY 17, 2015 | 7

PAGE: 7 CODE: 85B2 BOOK: 20 ISSUE: 05-17-15

Stop Fighting About $$ No surprise: The number one thing couples argue about is money, according to Jeff Motske, CFP, author of The Couple’s Guide to Financial Compatibility (Da Capo Press). The problem? Lack of com-munication. To get partners talking, Motske created The War of the Wallets Quiz, which poses questions such as How do you feel about debt? and What do you consider splurge-worthy? “You’re never going to agree on everything—and that’s all right. But you must agree to commu-nicate,” he says.

Talking tips from Motske: Have a financial date night. Once a month, plan a night out with your partner to discuss financial goals and progress.

Create—and regularly up-date—a written financial plan. It should include a budget, sav-ings goals, anticipated income and unexpected expenses.

Don’t keep money secrets from your spouse. Instead, allot an

agreed-upon amount of discre-tionary money for each of you to spend however you wish—no guilt—every month.

Don’t loan money to friends or family. It can become uncom-fortable in a hurry, especially if you’re put in the position of nudging them for payments. If you must loan money, make sure you both agree to it, and put it in writing.

Go to Parade.com/wallets to take the quiz.

Rethink Retirement $$“The old idea of ‘go to school, work hard, get a job, save money, get out of debt and invest for the long-term in the stock market’ is obsolete,” says Rich Dad, Poor Dad author Robert Kiyosaki in his latest book, Second Chance for Your Money, Your Life and Our World (Plata Publishing).

Here are Kiyosaki’s tips designed to help you think dif-ferently about what you do with your money today:

Save less. Maintain an emergency fund of six to nine months’ worth of expenses, but don’t go beyond that. Current interest rates are too low to generate income from savings.

Don’t consider your house an asset. Live in it and love it, but remember: Homes cost money to maintain, and the odds of making money when you sell aren’t a sure thing anymore.

Seek out passive income. Get money flowing in to you by borrowing (or using the money you would have put in savings) to acquire real estate that pro-vides rental income. Or, look for a need in the marketplace and write an e-book or start a web-based business to address the need and create cash flow.

Visit Parade.com/secondchance for more money tips.

—M.B. Roberts & Nancy Henderson

New Ways to Get Rich Two new books offer surprising, smart advice on managing your money today.

0517_MoneyV1.indd 2 4/29/15 3:56 PM04292015160900

TO KEEP THE SAVINGS COMING ALL YEAR LONG

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creo


8 | MAY 17, 2015

Over the years, I’ve watched ingredients and dishes that once seemed too exotic for Americans become common-place as our national palate

skewed increasingly global. And why not? We're all descendants of im-migrants from various parts of the world. Living in close proximity, each group saw their neighbor’s foods in small restaurants, local markets and homes. They took a sniff, then a taste, and new eating habits were formed. Often ethnic intermarriages brought two distinctly different cuisines—such as Irish and Italian, or Latin and Asian—into the same kitchen.

Still, ethnic food took a while to catch on. When I was growing up in Brooklyn in the 1930s and 1940s, the only foreign food widely available was Chinese. Home cooks prepared some version of tomato-sauced spaghetti, but even pizza was virtually unknown outside of Italian neighborhoods be-fore World War II.

But between the mid-1950s and the 1960s, things began to change. Ser-vicemen returned from foreign lands telling of new dishes and fl avors. More Americans traveled abroad and sampled new fare. TV, newspapers and magazines started promoting other cuisines, and greengrocers stocked diverse ingredients, including herbs and exotic mushrooms.

Now, of course, the lid is off the pot with the world’s table always in view on cooking shows, in magazines, cookbooks and social media and on the menus of the country's most in-novative chefs. Hot restaurants are featuring everything from "new" Scandinavian food (often made with foraged ingredients), rustic dishes of once-obscure Italian regions and riffs on regional Mexican and other Latin American kitchens. And there's a wider variety of Asian fare than ever before, from Japanese ramen to Viet-namese pho and Thai curries, with Korean food coming up fast.

Here are the top 5 trends in what we're eating—and drinking—now, and a peek at what's coming next.

When it comes to what we eat, food maven Mimi Sheraton has had the best seat in the house for more than 60 years. Here, the author of

1,000 Foods to Eat Before You Die: A Food Lover's Life List explains why there's nothing more all-American than our

love affair with ethnic food.

Excerpted from 1,000 Foods to Eat Before You Die: A Food Lover’s Life List. Copyright © 2014 by Mimi Sheraton. Used by permission of Workman Publishing Co., Inc. All rights reserved.

WHY WE LOVE

Cover and photography by Mark Boughton; styling by Teresa Blackburn K

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0517_Feature.indd 8 4/29/15 3:45 PM04292015160859 Approved with warnings



MAY 17, 2015 | 9

Over the years, I’ve watched ingredients and dishes that once seemed too exotic for Americans become common-place as our national palate

skewed increasingly global. And why not? We're all descendants of im-migrants from various parts of the world. Living in close proximity, each group saw their neighbor’s foods in small restaurants, local markets and homes. They took a sniff, then a taste, and new eating habits were formed. Often ethnic intermarriages brought two distinctly different cuisines—such as Irish and Italian, or Latin and Asian—into the same kitchen.

Still, ethnic food took a while to catch on. When I was growing up in Brooklyn in the 1930s and 1940s, the only foreign food widely available was Chinese. Home cooks prepared some version of tomato-sauced spaghetti, but even pizza was virtually unknown outside of Italian neighborhoods be-fore World War II.

But between the mid-1950s and the 1960s, things began to change. Ser-vicemen returned from foreign lands telling of new dishes and fl avors. More Americans traveled abroad and sampled new fare. TV, newspapers and magazines started promoting other cuisines, and greengrocers stocked diverse ingredients, including herbs and exotic mushrooms.

Now, of course, the lid is off the pot with the world’s table always in view on cooking shows, in magazines, cookbooks and social media and on the menus of the country's most in-novative chefs. Hot restaurants are featuring everything from "new" Scandinavian food (often made with foraged ingredients), rustic dishes of once-obscure Italian regions and riffs on regional Mexican and other Latin American kitchens. And there's a wider variety of Asian fare than ever before, from Japanese ramen to Viet-namese pho and Thai curries, with Korean food coming up fast.

Here are the top 5 trends in what we're eating—and drinking—now, and a peek at what's coming next.

1,000 Foods to Eat Before You Die: A Food Lover's Life List explains why there's nothing more all-American than our

love affair with ethnic food.

Excerpted from 1,000 Foods to Eat Before You Die: A Food Lover’s Life List. Copyright © 2014 by Mimi Sheraton. Used by permission of Workman Publishing Co., Inc. All rights reserved.

HUMMUSA Middle Eastern staple, hummus is basically poor man’s food, a velvety bean puree enhanced with garlic and salt and folded into the thick, mellow-sweet sesame paste that is tahini. Its economical nature partially explains its mind-boggling rags-to-riches rise to international fame, with the average big-city supermarket now off er-ing a dizzying choice of packaged varieties and even chips and other products made with it. (McDonald’s off ers a Mediter-

ranean Veggie McWrap featuring roasted garlic hummus.) But the answer also lies in its healthful-ness, its appeal to vegetarians and those on low-fat diets, and its usefulness to hosts looking for a ready-made dip to off er with crudités or pita bread.

What’s Next: KhachapuriA cross between a grilled cheese and

pizza, the next American snack food favorite may be khachapuri, a

comfort-food staple of Georgia, the country tucked between

Russia and Tur-key. Served at rus-

tic restaurants opened by Georgian immigrants

in New York, Chicago and Los Angeles, it’s a big,

shallow crisp bread bowl that acts as a built-in dipper for the melted cheese in the center—something Americans can’t resist.

SRIRACHAIt’s an Ameri-can success story with a culinary twist: David Tran, born and raised in Vietnam but of Chinese descent, emigrated here as a refugee in the late 1970s. He found much to his liking, except a satisfying hot sauce. Settling in Los Angeles, he started making his own, including the chile-and garlic-based sriracha, popular in Vietnam and named after Sri Racha, � ailand.

Tran began selling hot sauce from a food truck in Chinatown in LA, and today his company, Huy Fong Foods, ships 20 mil-lion bottles of sriracha each year. Appearing on supermarket and home pantry shelves and restaurant tables all around the world, the American-made Chinese-Vietnamese-� ai sauce

is a classic example of the global culinary melting pot.

� anks to its exploding popularity, you can fi nd srira-cha in everything from sushi and vodka to potato chips and popcorn—Taco Bell even has a Sriracha Quesarito and Denny’s a Sriracha Spicy Super Chick’n. It is an astoundingly versatile ingredient, blended into mayon-naise, sour cream, cheese spreads, pâtés, beans and soups that range from classic tomato to Vietnam’s pho to seafood chowders.

Although Tran’s rooster sauce is the most visible sriracha on the

American market, there are several other brands, with names like Shark

and Dragonfl y. � ey each have devoted

followers, but it’s hard to beat the balanced complexity and charm—and worldwide

popularity—of Tran’s.

What’s Next: Piri-PiriIf you like hot, you’ll love piri-piri (or peri-peri)—the fi ery African bird’s-eye chile sauce cherished in Brazil, the Caribbean and Mozambique—and now in the U.S. Hotter and less sweet than srira-cha, piri-piri is used as a marinade or for basting grilled or sautéed shrimp or chicken; it can also spice up soups, sauces and eggs.

Th ere’s hummus in my chips!

Chickpeas and chickpea fl our are popular ingredients that lend gluten-free chips hummus fl avor.

Cover and photography by Mark Boughton; styling by Teresa Blackburn K

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Th ere’s Srirachaon my burger!Who needs ketchup when you can spice it up?




10 | MAY 17, 2015

KIMCHIIt doesn’t look like much—wet-looking veg-etables with a fi ery red patina. But once tasted, it’s easy to understand why kimchi—spicy-hot, salty, sweet-and-sour fermented veggies—is the stan-dard starter to any Korean meal. � e contrast of the silky crunch of the vegetables with the spicy marinade, vinegary bite and fermented ripeness delights all but the most timid palates. Although often served as an appetizer at Korean res-taurants, kimchi usually stays on the table throughout the meal to complement other dishes, such as meats grilled over hotplates at the table. You can buy a variety of bottled versions; there’s even kimchi-fl avored beef jerky, tortilla chips and TGI Friday’s Ko-rean Steak Tacos with a kimchi-esque slaw.

It’s so popular that Koreans shout “kimchi!” when they get their picture taken—the way Americans say “cheese.” At your next dinner party or barbecue, your guests will smile, too, if treated to a spicy-crisp array of kimchi alongside American classics like hot dogs, burgers and grilled chicken.

25-34Age group most

eager to try fusion food, such as

French-Vietnamese or Moroccan-Indian

dishes

Coming Soon to a Table Near You

What else are America’s chefs cooking up? We asked four to share the dishes, cuisines and ingredi-ents they’re most excited about right now.

The Middle East in America’s BackyardsMiddle Eastern and Central Asian fare will go main-stream this year, says Andrew Zimmern, host of Travel Channel’s Bizarre Foods. And we’ll go way beyond hummus to embrace ingredients like za’atar (a seasoning blend made of thyme, oregano, sumac, toasted sesame seeds and salt), pomegranate syrup and black limes. “The food is simple, and Americans will be thrilled to experience these big fl avors this summer during grilling season,” says Zimmern.

South American Sizzle“I think South American fl avors and tech-niques are new and exciting for Ameri-can palates,” says Top Chef Masters

fi nalist Mary Sue Milliken, co-owner of The Border Grill restaurants in Los Angeles and

Las Vegas. “I took a trip to Brazil recently, and I was astounded by their take on food. They’re doing re-ally interesting things with tapioca.” One example: tapioca nordestina, a crepe made with gluten-free tapioca fl our wrapped around savory or sweet fi ll-ings—everything from cheese to chocolate.

The Next Korean Condiment“Gochujang—that’s what I’m most excited about,” says Jet Tila, judge on the Food Network’s Cutthroat Kitchen and a contestant on Chopped All-Stars. That’s the fi ery Korean fermented paste made with dried red chile peppers, sweet rice powder and soy-bean paste. Thicker and more pungent than sriracha, gochujang is used as a base for sauces and to add a dash of sweet heat to rice, chicken and meat dishes. “I know it’s going to be the next sriracha,” says Tila.

The “New” MeatAre we ready to embrace goat? Ben Ford, owner/chef of Ford’s Filling Station in Los Angeles, thinks so. “Goat is delicious, and worldwide it’s the most-consumed protein,” says Ford, author of Taming the Feast: Ben Ford’s Guide to Adventurous Cooking (Atria Books). It’s popular in the Middle East, the Caribbean and Mexico, where it’s in everything from stews to barbecue. Goat tastes similar to beef and lamb; it’s also lower in calories and leaner. More restaurants are featuring goat on menus, and if you want to give it a try at home, you can fi nd it at Mexi-can and Middle Eastern markets. —Alison Ashton

Th ere’s kimchi

on my hotdog!

Flavors We Crave When We Eat Out

34%Americans who say

they’re more interested in ethnic fl avors and cuisines

than they were a year ago

Source: Technomic

76% Chinese 74% Mexican 71% Italian 32% Japanese/sushi 32% Greek

26% French 24% Thai 22% Spanish 19% Indian 16% Mediterranean

Top 10 Ethnic Cuisines We Order at Restaurants

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Move over sauerkraut, your Korean cousin wants room on the bun.

What’s Next: Mexican Pickled VegetablesPickled foods are on a hot streak, and plenty of examples will turn up on American tables this year. One is verduras en escabeche (pickled vegetables), often served as a pre-meal palate-tingler with a pungent bolt of chiles and a heady dose of garlic. It may contain one vegetable—green beans or carrots—or a rainbow array of tiny white onions, mushrooms and jalapeno peppers, all simmered with lemon and herbs until crisp-tender and served cold. Pickles like these play into the strong fusion between Mexican and Southeast Asian dishes, which share common ingredients, from chiles and limes to garlic and cilantro. You may see Mexican pickles preceding a bowl of Vietnamese pho or Vietnamese do chua (pickled daikon and carrots) topping fi sh tacos.

See Parade.com/foodtrends for 10 new foods we love.



PAGE: CODE: BOOK: ISSUE: CODE: 91A1PAGE: 11 BOOK: 20 ISSUE: 5-17-15

TableAround the

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WITH HUMMUS

Hummus may have originated in the Middle East, but American cooks are taking it around the world with all kinds of � avors. This recipe goes in an Asian direction, with edamame standing in for the traditional chickpeas, sesame oil in place of olive oil, and peanut bu� er instead of tahini.

ASIAN EDAMAME “HUMMUS”

1 (10-oz) pkg frozen, shelled edamame (green soybeans)

2 Tbsp toasted sesame oil

1 Tbsp creamy peanut butter

¾ tsp salt

¼ tsp Sriracha sauce

Juice of 1 lime

1 garlic clove, smashed

6 Tbsp ice water

Serve with: Cut-up vegetables and rice crackers

• Thaw edamame according to package directions. Place in a colander and rinse with cold water; drain.

• Combine edamame, oil, peanut butter, salt, Sriracha, juice and garlic in a food processer or blender. Process to combine, pausing to scrape down sides as needed. With motor running, add ice water through food chute; process until smooth.

• Scrape into a bowl. Let stand at room temperature for 30 minutes to allow fl avors to develop. Serves 4-6

Global

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YOGURT American shoppers can’t seem to get enough Greek yogurt these days, thanks to its thick, creamy texture and ample protein. It lends itself to sweet and savory foods alike, as good combined with honey and ripe strawber-ries, raspberries and peaches as it is with chopped cucumbers, radishes and scallions seasoned with dill and pepper. It’s also welcome as a topping for a baked potato, mixed into chicken salad, stirred into a bowl of borscht or crowning a fruit pie.

Just about every major pro-ducer, from Fage to Dannon, off ers Greek yogurt. Whatever the brand, the best domestic and imported yogurts are made with whole cow’s, goat’s or sheep’s milk for the strongest fl avor and creamy texture.

What’s Next: LabnehLabneh, the thick, creamy, tangy fresh cheese made of lightly salted yogurt strained through cheesecloth, is popular in the Middle East. Now Ameri-cans are eating it on toast, in dips and in baked goods. You can fi nd it in Middle East-ern markets and even some supermarkets.

GINGER BEERWith a slight, tingling sparkle that the French describe as pétillant, African ginger beer (which later made its way to Britain and the Caribbean) takes on the mild alcoholic headiness usually associated with hard cider. Right now it’s turning up in such popular cocktails as the Moscow Mule and Dark ‘n’ Stormy. A forerunner to ginger ale, this so-called beer (it’s non-alcoholic and is typically brewed; unlike ginger ale, it's not ginger fl avoring added to carbonated water) is a lightly astringent palate awakener; with a slice of citrus fruit, and perhaps a pour of rum—or simply substituted for root beer in a fl oat—it makes a refreshing beverage on hot days. Although authentic ginger beer can be purchased in liquor stores and supermarkets, it’s easy to make at home, where its sweetness and spice can be adjusted to suit your taste.

What’s Next: Matcha TeaThe next hot sipper is matcha, a pow-dered, vividly chartreuse green tea that dates back to 12th-century Japan (by way of China). Known for its deep, slightly bitter fl avor, matcha also has superfood status,

thanks to off-the-charts

antioxidants. You’ll fi nd it brewed in hot and iced tea, and

added to smoothies; Starbucks even serves a matcha latte. But its appeal doesn’t stop there: Bartenders are incorpo-rating matcha into cocktails and pastry chefs are using it in everything from macaroons to chocolate truffl es.

Journalist, restaurant critic and James Beard Award-winning cookbook author Mimi Sheraton's latest book is 1,000 Foods to Eat Before You Die (Workman Publishing).

Th ere’s yogurt

in my chicken salad!

It’s a tasty, healthier alternative to mayo.

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YOGURT American shoppers can’t seem to get enough Greek yogurt these days, thanks to its thick, creamy texture and ample protein. It lends itself to sweet and savory foods alike, as good combined with honey and ripe strawber-ries, raspberries and peaches as it is with chopped cucumbers, radishes and scallions seasoned with dill and pepper. It’s also welcome as a topping for a baked potato, mixed into chicken salad, stirred into a bowl of borscht or crowning a fruit pie.

Just about every major pro-ducer, from Fage to Dannon, off ers Greek yogurt. Whatever the brand, the best domestic and imported yogurts are made with whole cow’s, goat’s or sheep’s milk for the strongest fl avor and creamy texture.

What’s Next: LabnehLabneh, the thick, creamy, tangy fresh cheese made of lightly salted yogurt strained through cheesecloth, is popular in the Middle East. Now Ameri-cans are eating it on toast, in dips and in baked goods. You can fi nd it in Middle East-ern markets and even some supermarkets.

GINGER BEERWith a slight, tingling sparkle that the French describe as pétillant, African ginger beer (which later made its way to Britain and the Caribbean) takes on the mild alcoholic headiness usually associated with hard cider. Right now it’s turning up in such popular cocktails as the Moscow Mule and Dark ‘n’ Stormy. A forerunner to ginger ale, this so-called beer (it’s non-alcoholic and is typically brewed; unlike ginger ale, it's not ginger fl avoring added to carbonated water) is a lightly astringent palate awakener; with a slice of citrus fruit, and perhaps a pour of rum—or simply substituted for root beer in a fl oat—it makes a refreshing beverage on hot days. Although authentic ginger beer can be purchased in liquor stores and supermarkets, it’s easy to make at home, where its sweetness and spice can be adjusted to suit your taste.

What’s Next: Matcha TeaThe next hot sipper is matcha, a pow-dered, vividly chartreuse green tea that dates back to 12th-century Japan (by way of China). Known for its deep, slightly bitter fl avor, matcha also has superfood status,

thanks to off-the-charts

antioxidants. You’ll fi nd it brewed in hot and iced tea, and

added to smoothies; Starbucks even serves a matcha latte. But its appeal doesn’t stop there: Bartenders are incorpo-rating matcha into cocktails and pastry chefs are using it in everything from macaroons to chocolate truffl es.

Journalist, restaurant critic and James Beard Award-winning cookbook author Mimi Sheraton's latest book is 1,000 Foods to Eat Before You Die (Workman Publishing).

MAY 17, 2015 | 13

Mimi's Ginger Beer ¼ lb fresh ginger, peeled and cut

into small pieces 1 quart boiling water ½ cup fl oral honey 5-8 whole cloves 1 (1-inch) cinnamon stick ½ cup freshly squeezed lime or

lemon juiceGrated zest of 1/2 lime or lemon Ice, citrus fruit juice and/or dark rum (optional), for serving

1. Put ginger in a food processor, add-ing just enough cold water to puree it. Scrape pureed ginger into a large, heatproof glass or ceramic bowl or pitcher and add boiling water, honey, cloves, cinnamon stick, zest and juice. Cover loosely with a kitchen towel and keep mixture in a warm place for about 4 hours, skimming off the foam as it accumulates on the surface.

2. Stir in 1 quart cold water and taste for sweetness, adding more honey or lemon or lime juice as needed. Strain ginger beer and pour it into ceramic or glass bottles. Cap tightly and store in the refrigerator. Serve ginger beer as soon as it is chilled, or wait 2-3 days for it to ferment and

start to fi zz slightly. Dilute with ice, more cold water,

citrus juice—or, for an extra jolt, dark rum. Chill, covered, for up to 1 week.Makes about 2 quarts.

Th ere’s yogurt

in my chicken salad!

It’s a tasty, healthier alternative to mayo.

Make a refreshing twist on the root beer classic.LA

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www.remingtonfirearmsclassactionsettlement.com

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If you own certain Remington firearms, you may be eligible for benefits from a class action settlement. A proposed nationwide Settlement has been preliminarily approved in a class action lawsuit involving certain Remington firearms. The class action lawsuit claims that trigger mechanisms with a component part known as a trigger connector are defectively designed and can result in accidental discharges without the trigger being pulled. The lawsuit further claims that from May 1, 2006 to April 9, 2014, the X-Mark Pro® trigger mechanism assembly process created the potential for the application of an excess amount of bonding agent, which could cause Model 700 or Seven bolt-action rifles containing such trigger mechanisms to discharge without a trigger pull under certain limited conditions. The lawsuit contends that the value and utility of these firearms have been diminished as a result of these alleged defects. Defendants deny any wrongdoing.

Who’s included? The Settlement provides benefits to: (1) Current owners of Remington Model 700, Seven, Sportsman 78, 673, 710, 715, 770, 600, 660, XP-100, 721, 722, and 725 firearms containing a Remington trigger mechanism that utilizes a trigger connector;

(2) Current owners of Remington Model 700 and Model Seven rifles containing an X-Mark Pro trigger mechanism manufactured from May 1, 2006 to April 9, 2014 who did not participate in the voluntary X-Mark Pro product recall prior to April 14, 2015; and

(3) Current and former owners of Remington Model 700 and Model Seven rifles who replaced their rifle’s original Walker trigger mechanism with an X-Mark Pro trigger mechanism.

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PAGE: CODE: BOOK: ISSUE: CODE: 78A1PAGE: 14 BOOK: 20 ISSUE: 5-17-15

TASTEThe author of Tasty unravels why some foods

are “yum” and others are “yuck.”

By John McQuaid

T he origins of our sense of taste stretch back 500 million years, when creatures developed the

ability to sense prey in the ocean around them, devour and appreci-ate it. To this day, the fi ve basic tastes—bitter, salty, sour, sweet and umami (savory)—help ensure our survival. Each works through specialized proteins inside our taste buds called taste receptors that latch onto molecules in food and drink, sending signals to the brain through the nervous system and producing sensations from “ew!” to “mmm!” The brain seam-lessly weaves these together with aromas and other sensory infor-mation to shape the overall fl avor.

Taste perceptions vary dramati-cally from one person to the next, and they start forming in the

womb, where the fetus senses the chemical signatures of the meals Mom eats. As kids grow and their brains go through developmental spurts, tastes can become quirky. Picky eating, an aggravating puzzle for many parents, may have been a useful evolutionary trait to prevent our hunter-gatherer ancestors from gobbling poisonous berries. To add to the puzzle, some of us are genetically predisposed to taste some foods differently. A classic example is cilantro, which tastes like soap to 10 percent of the population.

As we age, our taste perception grows less acute. This can lead us to become more adventurous eaters—able to appreciate the bitterness of Brussels sprouts, espresso drinks or the hops in some beers.

Pulitzer Prize-winning journalist John McQuaid is the author of Tasty: The Art and Science of What We Eat (Scribner), inspired by his struggle to understand his kids’ strange and contradictory food choices.| CHEAT SHEET | HOW TO BOOST FLAVOR

1. Ramp up aromaThe smells released by chewing can enhance fl avors, partly by tapping into our memories.

2. Add variety Our hunter-gatherer ancestors enjoyed diverse diets, so many of us crave varied, strong fl avors, such as the heat of chile peppers.

3. Strike a balance The most gratifying foods con-tain just enough spiciness or richness, but research shows too much fl avor is a turn-off.

4. Consider mouthfeel Food texture—mushy, crunchy or creamy—affects fl avor and enjoy-ment. So does temperature and if a food makes you pucker up.

5. Eat with your eyes Colors, arrange-ment and even dishes or cutlery can infl uence how the mind perceives fl avor.

| FLAVOR 101 |BITTER A poison alarm, bitter-ness is a distinctive bad taste accompanied by a refl exive “yuck” expres-sion on the face. Hundreds of substances, mostly found in plants, taste bitter. But a little bitterness makes food interesting—and healthy. Antioxidants, which aid metabolism and help the body ward off cancer, account for much of the bitter taste of kale, dark chocolate and coffee.

SALTY Our brains are pro-grammed so that a little salt tastes good, and a lot tastes bad. This ensures we consume just enough to maintain the salt balance our bodies need to function. But beware—your palate can adapt to crave a lot of salt, as in the case of people who eat the typical American diet. The good news: If you cut back on salt, your taste buds can adapt to be satisfi ed with less.

SOUR The mouth-puckering sensation is caused by acids in lemons, yogurt and sourdough bread and other food. Scientists aren’t

sure exactly how it works, or even its precise biological pur-pose, but many suspect that sourness originally signaled that food was decomposing and was potentially unsafe to eat.

SWEET The most elemental of taste pleasures, sweetness sig-nals the presence of sugars, the foundation of the food chain and a source of energy. Today, though, our sweet tooth is over-stimulated by an avalanche of sugar in our diet.

UMAMI Japanese for “delicious taste,” umami is produced by certain amino acids. It’s best described as “savory”—a taste rich in fl a-vor released by cooking, curing or aging. Examples of umami foods include seared and cured meats, aged cheeses, fi sh sauce, green tea, soy sauce and cooked tomatoes.

HONORABLE MENTION: FAT The fi ve basic tastes may soon be joined by fat. A growing body of research suggests the

tongue has receptors that can detect fatty acids, and the luxurious appeal of high-fat foods like ice cream and but-

ter is more than just a matter of texture.

81

14 | MAY 17, 2015

If you don’t like strong fl avors—especially bitter tastes, spicy fare or high-fat foods—you might be among the 25 percent of the population that are super-

tasters. You can fi nd out by counting the papillae (pink bumps that contain three to fi ve tastebuds) on your tongue. Go to Parade.com/supertaster for a simple test.

| TEST YOURSELF | ARE YOU A SUPERTASTER?

Number of distinct aromatic fl avor compounds in a fresh strawberry

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0517_OnePageU.indd 1 4/30/15 9:00 AM04302015094040


PAGE: CODE: BOOK: ISSUE: PAGE: 15 CODE: 41A1 BOOK: 20 ISSUE: 5-17-15

MAY 17, 2015 | 15

JON ACUFFThe man who says he loves

Mondays reveals how not to

be a Sunday jerk and how to

make work fun again—no

matter the day of the week.

In his new book, Do Over: Rescue Monday, Reinvent Your Work, and Never Get Stuck (Portfolio),

the New York Times bestselling author Jon Acuff , 39, talks can-didly about making the best of the life you have now and navi-gating the inevitable bumps—from unexpected job changes to devastating breakups—that come your way. What’s your idea of a perfect Sunday? “On most Sundays I get up and have coff ee with my wife, Jenny. � en we go to church, then to Costco afterwards, where we rock as many samples as possible. It’s the Costco sample buff et!

� en, I nap. I love naps! � e older I get the more I realize that rest is part of creativity. In a cul-ture that praises busy-ness, rest is an act of bravery.”Many people spend Sunday dreading Monday. You don’t? “I’ve had that dread feeling when

Sunday with...B

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0517_SundayWith.indd 15 4/30/15 9:34 AM04302015094429 Approved with warnings

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In any emergency, just press the button to speak immediately with a 5Star® Medical Alert Agent, 24/7. The Agent will con� rm your location using patented GPS technology, evaluate your situation and get you the help you need.

At only $1999 a month, 5Star Service on the Splash saves you over $200 per year in monthly fees compared to other medical alert services, making it the most affordable on the market.

GreatCall also offers Health & Safety Packages for the Splash which give you a choice of exclusive services to � t your life. Select packages provide unlimited access to nurses and doctors as well as the GreatCall LinkTM app. Link connects you to your family and friends so they can stay updated and in the know about your health and safety, while you maintain your independence.

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Offer ends 5/27/15 at Walmart. Offer ends 5/30/15 at Rite Aid and Sears. See store for details. *Good Housekeeping Research Institute - Aug. 2014. $200 savings calculation was determined by averaging the PERS market leaders’ monthly fees (not all the PERS have the same features). 5Star service is available with the purchase of the GreatCall Splash and a one-time setup fee of $35. Valid credit or debit card required for monthly service. Urgent Care, with FONEMED,® is not a substitute for dialing 9-1-1 and should not be used in a case of emergency. FONEMED’s registered nurses and contracted physicians through MDLIVE, offer advice regarding health care decisions, may prescribe certain medications and make diagnoses. We are not liable for any act or omission, including negligence, of any FONEMED employee or contractor. The GreatCall Splash is rated IPX7, and can be submerged in up to 3 feet of water for up to 30 minutes. Fall Detection is an optional feature of 5Star Service. We cannot guarantee Fall Detection will always accurately detect a fall. GreatCall is not a health care provider and does not provide health care services. Seek the advice of your physician if you have any questions about medical treatment. 5Star or 9-1-1 calls can only be made when cellular service is available. 5Star service will be able to track an approximate location when your device is turned on, but we cannot guarantee an exact location. Monthly service fee does not include government taxes or assessment surcharges. Prices and fees are subject to change. GreatCall,® 5Star® and GreatCall LinkTM are trademarks of GreatCall, Inc. registered and/or pending in the United States and other countries. Copyright ©2015 GreatCall, Inc.

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16 | MAY 17, 2015

I was stuck in jobs I wasn’t sup-posed to be in. My wife used to call me a Sunday jerk. On Saturday I was really nice but on Sunday I became this mean person because the week felt daunting. A lot of people feel that. According to Gallup, 70 percent of Americans are disengaged at work. �at’s why I write books. It doesn’t have to be miserable. It kills me that we eat at TGI Fridays and not TGI Mondays. We as a culture have accepted that work is where your fun goes to die and on the weekends you try to live again. Or people think, When I retire, I’ll have fun. It doesn’t have to be that way.” What’s your idea of the perfect job? “�ere’s no such thing. I’d love to kill the perfect dream job myth because it puts too much pressure on us. People ask me, ‘Shouldn’t I love everything about my job?’ No! �ere are always going to be things you do in or-der to do the other things. And don’t blame your boss for a bad job. It’s not your company’s job to make sure you have a great job. �at’s your job. �at’s the fun part. We have power to shape things more than we’ll admit.” How can a person shape his or her job or create new possibili-ties? “Why not think, Where am I now? I’ve got relationships that can help me, character I can lean into. What’s it look like to do something different? You’ve got to be flexible and adapt. And everything doesn’t have to happen overnight.” Can a 50- or 60-year-old get a do-over? “Absolutely. It is never too late.” —M.B. Roberts

Visit Parade.com/acu�for more advice from Jon Acu .

0517_SundayWith.indd 16 4/30/15 8:51 AM04302015094429 Approved with warnings

Itchy Senior Skin and What You Can Do About It

A D V E R T I S E M E N T

It’s a fact of life: as we age, our bodies

experience a number of changes. Some of these

are obvious and expected, but others come

as a surprise to many reaching their golden

years. This includes uncomfortable – and often

debilitating – itchy skin experienced by a large

percentage of the senior citizen population.

For people who have not experienced

persistent itchy skin, this description can seem

unbelievable, but for countless American

seniors the problem is a daily fact of life.

“Itching is a common problem as we age. The

skin changes, often becoming thinner, drier and

more susceptible to irritants,” says Vishakha

Gigler, M.D., a dermatologist from Encinitas,

California. “I often see seniors in my practice

who are suffering from itchy skin. Medical

conditions and certain medications can also

be an underlying cause.”

Whatever their reason for itchy skin, many

seniors seek relief with over-the-counter

treatments. The most common are topical

creams and ointments that have been available

for decades. Hydrocortisone-based steroidal

products are the most widely known and used,

EXW� PDQ\� SHRSOH� À�QG� WKH\� GR� QRW� SURYLGH�

adequate or long-lasting relief.

According to medical professionals, steroidal

creams can be counterproductive for seniors

suffering from itchy skin. Side effects can be

severe and may include adverse reactions like

thinned skin, allergic reactions and more itch-

ing. Oddly enough, even some topical allergy

medications can result in allergic reactions.

Fortunately, newer products have been

introduced over the last few years that are

proving to be highly effective at relieving itchy

senior skin with few, if any, side effects. One

such product is a soothing non-prescription gel

known as TriCalm®.

TriCalm is steroid-free, which puts many

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it works better to relieve itchy skin, since other

products may take up to 24 hours and require

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A clinical study supports this view: TriCalm

is 5x more effective than hydrocortisone

1% at reducing itch.* TriCalm works

almost immediately, providing rapid relief

from itch, whether due to “senior skin” or

other itch-inducing nuisances like bug bites

and poison ivy.

Since the brand was introduced it has re-

ceived wide recognition, including attention

from several prominent national radio and

entertainment personalities. This is due in part

to TriCalm’s effectiveness as an itch reliever

and because of the company’s money back

guarantee. TriCalm’s Itch Free Guarantee®

promises that the product will relieve your

itch, or you can return the empty tube for a

full refund.

TriCalm is available for purchase at sev-

eral major retailers nationwide, including

Walgreens, Walmart, CVS/pharmacy and Rite

Aid. For more information about TriCalm,

including the Itch Free Guarantee, user re-

views and where to buy the product, visit the

company website: tricalm.com.

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PAGE: 18 CODE:75A1 BOOK: 20 ISSUE: 4-17-15

Numbrix®

Complete 1 to 81 so the numbers follow a horizontal or

vertical path—no diagonals.

33

73

31

71

25

11

23

19

1

5

9

51

53

59

79

77

Ask MarilynBy Marilyn vos Savant

Why can you look at the sun when it’s rising or setting but not any other time?

—B.W., Wichita, Kan.

First, never look directly at the sun. That said, the answer lies in our atmosphere, which grows denser as it nears the ground. When the sun is overhead midday, it shines down on us. But at dawn and dusk, the sun shines “over” at us from the horizon, so its rays pass through more of the densest part of the atmosphere, reducing the amount of light that reaches us. This passage also results in the colors we often see then, which are generated by airborne particles. In sum, many glorious sunrises and sunsets are caused by pollution!

Send questions to marilyn @ parade.com

18 |MAY 17, 2015

0517_Ask Marilyn.indd 1 4/29/15 3:52 PM04292015160859

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