It's bunco night! Chanda Welsh — behind the scenes Part-time work
Lorraine Smith advocates for human rights
july 2011
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ON THE COVER Lorraine Smith Photo by Joe Harpring
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Chanda Welsh
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mom
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The contest continues Susan Kirr July 2011 • she magazine
page
editor’s note
Mid-July already. It’s hard to believe that summer is half over. It seems like just yesterday I was surveying the yard and gardens deciding where to put new plantings. Now I’m struggling to keep my flowers and vegetables hydrated during these sun-seared afternoons. In the blink of an eye, we’ve gone from daydreaming about summer weekend activities to our schedule being packed with them. I can testify, as I’m sure many of you can, too, to the inevitability that time seems to speed up with each year we age; however I’m a firm believer in the saying, “Time flies when you’re having fun,” and will verify its truth firsthand as well. I’m enjoying lazy weekends with friends and family. I love the way Columbus is changing and growing. I visit the downtown farmers market on Saturday mornings and the Thursday evening Neighborfest performances. I smile to see residents taking advantage of the area’s beautiful parks, walking trails and ball diamonds. This is what summer is all about, people. Well — and reading your monthly She magazine when it appears in your newspaper. I don’t have a particular theme for you this month — just the usual mish-mash of profiles of inspiring local women, peppered with a style story here and there and topped with some features that I hope impart some useful advice. In this issue we bring back the Q&A format for a sneak peek at the professional life of Columbus native Susan Kirr, who works in the movie industry. She was a producer on the highly acclaimed Sundance film “The Tree of Life,” starring Sean Penn and Brad Pitt. You also will meet Lorraine Smith, new director of the Columbus Human Rights Commission, and find out how she’s settling into her role. To add a little humor to these pages, I decided to let my husband, Ike, pick out my wardrobe for a week. A blog I saw on Yahoo inspired me to try this little experiment. The blogger let her husband dress her for one week and posted her thoughts about his choices each day. So I did the same, and you can track our progress on the pages to follow. OK, well I’ve enticed you enough, so I’ll just let you get reading. Enjoy!
Do you have a comment about a She article or feature? E-mail Kelsey your remark or short personal story that pertains to a topic you read about and we may publish it. It’s all about keeping She your magazine.
EDITOR Kelsey DeClue COPY EDITOR Katharine Smith GRAPHIC DESIGNER Stephanie Otte WRITERS Ryan Brand Crystal Henry Debbie Henry Ian McGriff Shannon Palmer Jennifer Willhite photographerS Joe Harpring Andrew Laker Stock Images Provided by Thinkstock
july 20, 2011 She ©2011 All rights reserved. Published monthly by The Republic.
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July 2011 • she magazine
page
On the
scene with Susan Kirr
Production manager
oversees the myriad moving parts involved in creating a film
I
Compiled by Kelsey DeClue
It’s time for another Q&A with a former Columbus resident who left the small town to make it big. Meet Susan Kirr, daughter of David and Barbara Kirr, who works as a production manager and lives in Austin, Texas. Her most recent project was to serve as line producer on the highly acclaimed film, “The Tree of Life,” starring Brad Pitt and Sean Penn. “The Tree of Life” follows a Midwestern family in the 1950s and a boy’s complicated relationship with his father.
SHE:
Give us a little background history. Were you born and raised in Columbus? If not, when did you live here, schools attended, fond childhood memories, etc.?
KIRR:
I was born in Wurzburg, Germany, when my dad, David Kirr, was in the service and my parents were living there for a couple years. We moved to Columbus in 1965, when my dad got hired to work at Irwin Management Company. I attended Parkside for kindergarten, St. Columba Catholic School through eighth grade, Northside Junior High for ninth grade and Columbus North for 10th grade. For my junior and senior years, I attended Culver Girls Academy. My fond childhood memories are riding my bike up Westenedge Drive to school, picking apples at High Acres Orchard every fall with my family, Brownies and Girl Scouts with my neighborhood friends, Miss Lyster’s (high school) English class, and having a bit role in a Columbus North production of “Anything Goes.” We lived in Parkside, and I loved how all the yards ran together. There were very few fences, and those backyards were our communal playground for all the neighborhood kids to gather and run wild, yet in a completely safe space. In the summers we would be outside all day long, wandering and exploring, until it got dark and our moms called for us to come inside. It is interesting you asked me about childhood memories, because that is a big part of what “The Tree of Life” is about.
SHE:
How did your interest in the movie-making business develop and did you always want to be a producer of some sort? Why?
KIRR:
I got my college degree at Princeton in English literature and found myself at the film society screenings three or four nights a week in college, just catching up on all the classics and foreign films I could. I didn’t study film at all in college (there was only one course anyway in those days), but I did a post-graduate year at Bristol University in England, where I purportedly went to study theater and I ended up in all the cinema studies classes and kind of got hooked there. After two years living and working in Japan as a reporter at an English language newspaper, I came back to the U.S. to study film production at New York UniJuly 2011 • she magazine
From top: Kirr and fellow producers scout a location for a movie they plan to start shooting this summer. She chats with costume designer Alysia Raycraft on the set of “Elvis and Anabelle,” a movie starring Blake Lively and Max Minghella for which Kirr was a line producer. Kirr with husband Rusty Martin. Opposite page: She stands in on a scene as a reporter. page
Kirr and crew scouting a location in Havre, Mont., for a film she will produce this summer titled “Winter in the Blood.”
versity and got my master of fine arts there. After that, I decided I wanted to do this professionally — production management and producing.
SHE:
How did you get into the business? Was it tough coming from a small town or do you think that gives you an advantage?
KIRR:
Between Japan and NYU, I worked on a very low-budget film in New York City, a dumb comedy called “Sgt. Kabukiman, NYPD.” It was kind of a train wreck, but I just caught the bug. I was so excited to be on set and to be working with about 50 other people to get the film made, day by day. It was arduous and difficult, but also really thrilling. I just felt like I had found what it was I wanted to do. NYU gave me more of the technical tools to shoot, edit, write, produce and direct. After that my husband and I went to Dallas and made an ultra-low-budget film on our own, which was another grand learning experience. That was followed by about five years of earning my keep as a journalist. I couldn’t get a job on a film because I had very little experience, and I couldn’t
get experience because I couldn’t get a job on a film! I pounded the pavement — networking, meeting people, trying to get that first job as a production manager, and five years just went by. Finally a producer in Dallas called me because he had fired his production manager and he needed me to start right away. It was a baptism by fire, but I learned a ton on that film and the next several films, and in a few years’ time, I was doing it professionally on a regular basis. I am not sure coming from a small town is that significant. It’s more who you are and what you’re made of I think, your childhood, your family, your education, your life experiences. All those things gave me the courage to pursue this and to stick doggedly to it until I was able to get into the business and get the experience I needed to get the job done.
SHE:
What are some of your notable professional accomplishments thus far?
KIRR:
I have production managed 19 films and produced five features and two documentaries. In the
early part of my career, there was a very steep learning curve, because it is a big job and there are a lot of moving parts. Now I don’t feel too surprised by anything that arises anymore. I pretty much know what to expect and usually know how to solve it. That said, the job is always interesting, never boring; each film is different, and I always seem to learn a little something new on every show.
SHE:
How did you get started on the crew for “The Tree of Life?”
KIRR:
I started in the early prepre-production phase in September 2007, working with Sarah Green, the producer, to get the key crew in place, the budget drafted and the schedule roughed out, and gaining an understanding of (director) Terry Malick’s vision for the film. This was part time, working out of my house, but essentially getting a jump on pre-production before full-fledged pre-production began. In January 2008 we opened the production office and officially began pre-production, then shot in March through June of that year.
P a g e SHE m a g a z i n e • j u l y 2 0 1 1
SHE:
Tell us about the film — not so much the plot, but what you like about the script and the message of the piece.
KIRR:
It might sound grand, but it is really a visual meditation on the meaning of life and man’s place in the universe. The childhood piece anchors the center of the story, and I think almost everyone would find something universal in the telling. The first and last parts of the film show the grown child (Sean Penn) reflecting back on his childhood and the death of his younger brother.
SHE:
Describe your job duties as line producer. Also, what was a typical day like (if there is such a thing) on set?
KIRR:
My duties start with budgeting and scheduling. I hire the key crew and stay involved as they hire the rest of the people in their departments. There are about 15 to 20 departments. I give them each a budget and then manage how they spend that budget and manage it if they start to go over. I negotiate many of the actors’ deals. I negotiate contracts with five or six unions, including Screen Actors Guild, IATSE, Teamsters, etc. I oversee the rentals of the camera, lighting, sound, vehicles, catering, insurance and locations. Once we start shooting, we assess our spending daily to see where we are and if we are starting to go over budget in any area. If so, we adjust somewhere else. As everything is happening at a very fast pace, it’s critical to know where you are in your spending every single day, so you can make good decisions as new challenges and needs arise in the shoot. On a typical shoot day, in the office, I look at the production report (the previous day’s report) to review how long the shooting day was, how many hours the crew worked, how much film we shot, and did we indeed complete the day’s work. The production accountant then calculates a “hot cost” off the production report to see if we were over or under budget for that shooting day. If it is early in the shoot, I will still be prepping stuff that lies ahead (crew, equipment, etc). At lunchtime I always go to set. That is my time to check in with the crew each day and for them to come find me if they need something. At lunchtime I also will see a call sheet for the next day’s shooting, with everything laid out — which scenes, in which order, call times for actors, crew, and what special items we may need that day (extras, picture cars, stunts, animals or special equipment for that day). I give my notes to the assistant director, and they continue to prepare the call sheet to give to the crew at night when we wrap. I usually go back to the office in the afternoon and sometimes back to set at wrap. It is a constantly moving target, addressing everyone’s needs as things change and just keeping July 2011 • she magazine
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Working on “Benavides Born,” a film produced in 2010 that premiered at Sundance in January, Kirr and crew are at what is called a “video village,” where director Amy Wendel, seated, is watching the playback of the scene being shot.
the train on the track.
SHE:
What was/is the best part of your work on “The Tree of Life” and your career in general?
KIRR:
I like collaborating on an artistic endeavor, and collaborating with Terry (Malick) and Sarah (Green) and the director of photography and designers of the film was rewarding — being involved at an early stage and helping to bring the vision to the screen. It is cool to see the idea of the film as a
tiny kernel at first, just a script at the very beginning, and to prepare and witness all the thousands of decisions that are made, to see it being filmed, seeing dailies, and then seeing the final version of the film. That process is endlessly fascinating to me.
SHE: The worst? Or most stressful? KIRR: It is sometimes complicated
to get all the elements in place to shoot a scene. For example, if some extras don’t show up, or a picture car breaks down, or
a prop or wardrobe item is lost, or a piece of equipment malfunctions, it can hang up the shooting of the scene and perhaps cause us not to complete the day’s work. So sometimes it is stressful just getting all the elements in place to complete the day’s work.
SHE:
What is one stereotype of the film business that you can set straight?
KIRR:
The misconception is that it’s glamorous. It’s really very hard work. We work long hours, often 14 to 15 hours
P a g e SHE m a g a z i n e • j u l y 2 0 1 1
“It’s really very hard work. We work long hours, often 14 to 15 hours a day, we get dirty, we’re in makeshift offices a lot of the time, and then out in the sun, the wind, the cold, at night — in all kinds of weather.”
a day, we get dirty, we’re in makeshift offices a lot of the time, and then out in the sun, the wind, the cold, at night — in all kinds of weather. You’re trying to pull off a miracle sometimes in less-than-ideal conditions. It’s physically and emotionally grueling, and usually my brain is even more fried than my body. But it is euphoric to join together with this family of people, in a common artistic endeavor, and to discover at the end of the show that you’ve actually
— Susan Kirr
pulled it off.
SHE:
What are your hobbies and interests outside of work? Family? Volunteer efforts? What are your favorite things to do where you live?
KIRR:
I spend my free time hiking, reading, cooking, gardening and travelling. I like to visit the Big Bend in Texas; it is a really peaceful, restorative place for me. I see my family a couple times a year. My parents and brother, Matt
July 2011 • she magazine
Kirr, still live in Columbus. Coming home in late summer is always a treat; it’s my favorite time of the year there. I volunteer with my husband, Rusty Martin, feeding the homeless. I also conduct workshops and serve on the advisory board of Reel Women, an Austin nonprofit dedicated to educating and mentoring women filmmakers.
page
P a g e 1 0 SHE m a g a z i n e • j u l y 2 0 1 1
Stay-at-home moms find part-time work, volunteer opportunities are wholly beneficial By Crystal Henry The hours are long, the co-workers can be moody and the paycheck comes in the form of kisses, macaroni necklaces and the occasional cherished “thank you.” The job of a stay-at-home mother can be a tough one, often even tougher than the careers these women sacrifice in order to stay home and care for their families. But some moms still want one foot in the working world, so they start their own business, find a part-time job or volunteer in the community. Amber Wallace remembers spending hours in the kitchen during the holidays baking with her grandmother. In college she got a job in a bakery and taught herself how to decorate cakes. And after she had her daughter, Grace, she realized that being a stay-at-home mom was the perfect opportunity to start her own baking business. “I love the simple act of combining ingredients, finding new ways to modify recipes to make them tastier and the smells that fill the house as everything
July 2011 • she magazine
bakes,” Wallace said. And the biggest thrills are the looks on people’s faces when they see and taste the finished product, she said. Wallace said being a stay-at-home mother allows her the time to bake and decorate at her leisure. And although some projects are more trying than others, and the mood and needs of her toddler play a big role in her stress level, it all seems to work out each time. This summer she opened a booth at the Columbus Farmer’s Market to sell baked treats and market her business. She said one of the reasons she can do it all is because of her husband. “He’s a big supporter of scraps and leftovers,” she said, with a laugh. “But in all seriousness he really is very supportive of my decision to get my name out in the community and to try and boost my business.” Her husband takes their toddler off her hands so she
page 11
can finish projects or staff the booth at the market. Her homebased business has been a great opportunity for her husband to spend more time with their daughter as well. Other stay-at-home moms have found ways to bring in extra cash by showcasing their skills. Some work as part-time photographers or seamstresses, or they lend their marketing or Web design expertise. Freelance work allows for a flexible schedule. Sharing the load Katie Grafelman worked out a baby-sitting swap with another stay-at-home mom. She watches their girls two mornings a week, and her friend watches them two mornings. This leaves each woman with time to do volunteer and freelance work without the need for day care. Another option for women looking for part-time employment is to use a job placement service. Jenna Hladik of Elwood Staffing said the agency sees a lot of women who come in with long breaks in their employment history because they chose to stay home. She encourages them to keep an updated resume that lists all their volunteer or part-time work history. For women looking to ease back into the work force, she recommends they brush up on their computer skills, saying that is one of the leading reasons candidates are rejected. Some stay-at-home moms want to get out of the house but don’t need the extra income of a part-time job. That’s when volunteering becomes the perfect option. Volunteermatch.org is a Web site that pairs volunteers with opportunities. People can enter their city and state, and the site lists many of the volunteer opportunities in that area. Big influences One of those opportunities in Bartholomew County with the most need is the Big Brothers Big Sisters program at Foundation for Youth. There are two types of volunteers, school-based and home-based. School-based volunteers go into a school to meet with children during lunch or recess for 45 minutes to an hour, and home volunteers go to the child’s home to pick them up for some quality time. The program asks for at least eight hours a week, so it might be better suited to those with a little more free time. It is great for stay-at-home moms because it gets them out of the house and gives them a chance to be a friend or mentor instead of a parent, said Laura Moses, program director. As a mother to three boys, Moses said being a big sister was a nice chance for her to “do some fun girl things.” Another opportunity to work with children is the Book Buddies or Math to Mind program, said Judy Hanson, volunteer resource manager at United Way. She said typically volunteers spend an hour a day during lunch mentoring two students in reading or math. She said some mothers form a group and sign up together. Then they alternate who will take certain days for volunteering, and they watch each other’s children. “They kind of team volunteer,” she said. A stay-at-home mother can pick a school that their child goes to or one that is close to their house. Or they put their name on a substitute list instead of committing to a consistent position. P a g e 1 2 SHE m a g a z i n e • j u l y 2 0 1 1
Sources: Elwood Staffing Columbus 372-6200 Elwoodstaffing.com
United Way Volunteer Action Center 314-2706 www.uwbarthco.org Volunteermatch.org
July 2011 • she magazine
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Hanson said Sans Souci can use volunteers every day to sort, price and hang clothes and tidy up. Volunteers can go as often or as little as they like. They only ask that volunteers give the agency an approximate schedule or days of the week they’d like to volunteer. Hanson said there are two types of volunteers. A routine volunteer schedules herself into a program or agency on a regular basis. Episodic volunteers help with bigger projects one time, such as an annual fundraiser or community event. She said volunteering is a good way to find where your passion lies, and stay-at-home moms might find a passion they didn’t know they had. Anne Courtney, volunteer coordinator at Turning Point, said the organization uses the help of stay-at-home moms on a regular basis. Turning Point needs child care volunteers for an hour and a half a week at its children’s play space in Columbus. Each weekly session includes two volunteers, and the residents greatly appreciate having time to work toward goals or just get a much-needed break. Courtney said they also need adult volunteers to help high school students plan and organize fundraisers. Stay-at-home moms would also be well-suited to volunteer with the Caring Parents program, said program coordinator Carol Dingledy. Volunteers provide home visits to parents in Bartholomew County with children younger than 1 year old. “I like to call Caring Parents the most flexible volunteer opportunity in the world,” Dingledy said. She said they screen candidates and volunteers to find the best matches, and visits can happen during the work day, in the evenings or on the weekends. The visits usually last about an hour, and the primary goal is to offer support to the parents of a new baby. Volunteers have two training classes and a background check, and then they are accompanied on a visit or two to get accustomed to their roles. They’re also provided with a curriculum developed by local pediatricians as well as gifts that are donated for the families. The visits are scheduled around the lives of the volunteers and the parents of the new baby, so it’s a great opportunity for a stay-at-home mom. So whether they can spare an hour a month or several a week, mothers in Columbus have plenty of opportunities to spread their talents and their time beyond their own homes.
page 13
Lorraine Smith continues to celebrate diversity and work for equality for all citizens of Columbus
By Jennifer Willhite Photos by Joe Harpring Lorraine Smith is a determined woman who firmly believes education, awareness and equality are essential to growth. Smith and her husband settled in Columbus in the 1980s after moving from Mississippi to Indiana for a job with Cummins Inc. Following the birth of her second son, she went to work for the city, serving as deputy director for the Human Rights Commission, a position she’s held for the past 24 years. In May, Smith became the commission’s first African-American director. In broad terms, she says she considers her role a sign of progress. “For me personally, it is about where I am in my life, where I am in terms of my family,” said Smith. “I’ve had this opportunity before, and I turned
it down because of family commitments.” Alluding to Martin Luther King Jr., Smith says the ability to make decisions about one’s career without having to consider race, gender or sexual orientation is where he would probably have expected people to be in 2011. “We still have a lot of work to do,” Smith said. “But we’re further along in terms of making career decisions and choices.” With that in mind, she doesn’t really anticipate any major hurdles as director. Approaching her work in the same way she did as deputy director, Smith is determined to remain objective and proactive and to do the best job she can. She says there are always going to be biased individuals, but she
can’t allow that to keep her from doing her work. She intends to continue to carry out the commission’s mission by enforcing ordinances and promoting community awareness about the importance of diversity and tolerance. “We have done a lot of work around networking and collaborating with the community, and I would like to see that continue,” Smith said. “And even advance that a little bit more so that we have more outreach into the community and ramp up people’s knowledge and awareness about what the commission does.” Serving the community Smith volunteers with the Heritage Fund and the Columbus Area MultiEthnic Organization. Founded in 2009
P a g e 1 4 SHE m a g a z i n e • j u l y 2 0 1 1
Smith and granddaughter Brayleigh.
as part of an initiative related to the first Welcoming Community Survey, CAMEO promotes community education and awareness about multiculturalism in the Columbus area. “They are trying to create a directory that will give newcomers, as well as people who live here, ideas about what kind of multiculturalism exists here in Columbus,” Smith said. “And what they can get involved in.” Co-workers and friends agree that her outlook on life and sense of humor allow her to keep things in perspective and sometimes make others see things in a different light. Arlette Cooper-Tinsley, the previous director of the Human Rights Commission, has worked with Smith for nearly 20 years and says she’s the type of person who will speak the truth as a
July 2011 • she magazine
friend and be “unfailingly loyal at the same time.” “If you’re stranded on a desert island or in the middle of a blizzard, you want Lorraine with you,” said Tinsley. When Smith is not working, the mother of two enjoys spending time with her family, especially her 3-yearold granddaughter, Brayleigh. And though she and her husband, Charles, give the toddler much attention, she doesn’t really consider her granddaughter spoiled. “I heard this phrase one time, it’s called the benevolent dictator,” Smith said. “That is, you can love and be a disciplinarian at the same time. So we love her lots but realize she has to have boundaries. Some people may think she is spoiled, but we prefer to say she gets lots of love and attention.”
Real life on screen Smith said she doesn’t really have a hobby, but she does love movies. Especially classic ones that deal with controversial subjects related to the film’s time period, such as the role of women. She says she considers movies to be a “window to our world.” She enjoys the classics that “turn the time period on its head a little bit. “They tell about our history, good and bad,” Smith said. “And a lot of times, we think that the subject matter of older movies doesn’t necessarily apply to today, but a lot of them do.” When speaking in public in venues that range from educational institutions to churches, she draws upon her personal and professional experiences to educate others about civil rights issues.
page 15
We have done a lot of work around networking and collaborating with the community, and I would like to see that continue.
“I lived it, I saw my parents live it, I saw my relatives live it,” she said. “And it was no question that you get involved in issues that are important, and particularly in the African-American community that I grew up in. It was just no question that you do that.” According to longtime friend Gil Palmer, Smith is adept at speaking on matters related to racial equality. Mindful of enlightening others about ways to move forward, she is a firm believer in accountability. “She is never far removed from the old, racial inequality days, and at every turn and every opportunity works hard,” said Palmer. “She’s always trying to find a way to educate people on the equality of people and
July 2011 • she magazine
basically paying attention to history and not trying to repeat history as it relates to race.” Life is about learning and building on experience. And it’s such experiences that make us who we are, as individuals and as a community. Smith’s philosophy about life is quite simple: have a passion for whatever it is you care about in life. “I think if you do that, the rest will fall into place,” she said. “And it may not happen all the time, but I think for my short while on this Earth, I think that that’s where I’ve seen people be the most successful. “Do what you care about. And always do something to help someone else.”
page 17
By Kelsey DeClue | Photos by Andrew Laker The healthy moms are in the homestretch. For the past couple of months, five teams of two in the She is a Healthy Mom competition have been pushing their bodies and minds to new limits. They’ve gained strength, confidence and slimmer figures. However they’ve also gained new friendships and strengthened their mother-daughter and mother-daughterin-law bonds.
Contestants compete in their second points challenge, which involved a scavenger hunt at Tipton Lakes Athletic Club.
Page 20
The teams have been exercising and attending nutrition and life coaching classes at Tipton Lakes Athletic Club. Every two weeks their knowledge retention is tested with a team challenge for points. The points combined with fat percentage lost will determine the winning team. “So far, the teams are doing awesome,” said Megan McGriff, trainer and life coach at Tipton Lakes Athletic Club. “After the first weigh-in, there was an average of 6.22 pounds lost per contestant. It is great to see them working together and getting stronger.”
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Megan and Ian McGriff have taught the women to use their body weight in moves that simulate real life to gain strength and endurance. In other words, no weight machines. The contestants often participate in circuit training, moving from one activity to another for a certain amount of time, bringing their heart rates up and down to boost their metabolism and maximize the results. However, results come in more than just inches and pounds lost. “(Contestant) Theresa Wilson told me that she worked in the garden for six hours the other day,
and she felt like she could do more if needed,” Megan said. “Before the competition, she could only stand 30 minutes in the garden. Then she would be tired for three days after. “Seeing their everyday life improving and getting easier is the best part of the process.” The winning team receives $500 and a makeover courtesy of Studio B Salon. She is a Healthy Mom is sponsored by Tipton Lakes Athletic Club, The Republic, Dr. Max Henry, Taulman Chiropractic, Coca-Cola Smart Water, Red Lips Boutique, Fair Oaks Mall and St. Francis.
“After the first weigh-in, there was an average of 6.22 pounds lost per contestant. It is great to see them working together and getting stronger.”
— Megan McGriff
P a g e 2 6 SHE m a g a z i n e • j u l y 2 0 1 1
A flair for the
By Shannon Palmer | Photos by Joe Harpring
Chanda Welsh spends her days coming up with creative and fun entertainment activities for the seniors at Parkside Court. As the retirement residence’s enrichment coordinator, Welsh is able to plug into her theatrical side and provide the residents with activities she hopes will be well received. In the evenings, she enjoys spending time with her husband, Kevin, and their 5-year-old daughter, Sabrina. She pursues another passion as well — theater. In fact, she was in her first theatrical production when she was 5, playing Molly, the youngest orphan, in the Mill Race Players’ production of “Annie.” She has been involved in theater ever since.
July 2011 • she magazine
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“By being the stage manager, I get to watch everyone create their magic, and I get to pull all the strings and help put it all together.”
— Chanda Welsh
Welsh works on the sound for a recent Columbus production.
With a degree in theater from Indiana State University, Welsh has had several opportunities to learn what it takes to make a production a success. Living in Cincinnati after graduation, she worked with the Cincinnati Shakespeare Festival as company manager, which basically involved all aspects of play/festival production. She then moved back to Columbus, deciding she was not the type of person to live in a large city. “I always knew I would live either in Columbus or a community very close to the same size. It is a great community with great schools and opportunities for families,” Welsh said. It was then that she met Kevin, a drummer, when they were both part of a play. The following summer, they reconnected when they were in “A Midsummer Night’s Dream” and ended up falling in love. “We actually got engaged during the next show we were in together and married on the amphitheater stage at Mill Race Park,” she said. During her academic career, Welsh’s mentor, David DelColletti, who was the director of technical theater, suggested she start as an assistant to the master electrician, which she
did, and ended up holding that position. “David encouraged me to learn not only the performing concept of theater, but also the technical and management side of running a production as well,” she said. While Welsh loved performing on the stage, she gained a new perspective and quickly caught on to the role of being behind the scenes. “By being the stage manager, I get to watch everyone create their magic, and I get to pull all the strings and help put it all together. … It is my role to protect the vision of the director and the actors,” she said. Her day job “Inside me I am an event coordinator. That’s what is at the heart of me. The organization, paying attention to the details and working with people,” Welsh said. “So I started to foster that, and I learned very quickly that this was what I was meant to do. I love it, and it carries through to what I do as a professional at Parkside Court, too.” Welsh says she makes it a point to know the residents’ history and their children and grandchildren.
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“Most of our residents were active in their younger lives, and I try to provide them with entertainment and activities that coincide with their needs and requests,” she said. She also creates events that help keep the residents involved in the community, such as the fundraiser “Paws for a Cause” that helped raise money for the Bartholomew County Humane Society. “I like the idea of helping people and offering our residents events that they enjoy,” she said. What’s next? Riverside Theatre Company was created three years ago by Welsh and Robert HaySmith, a well-respected member of the thespian community. The two have been friends and colleagues for about 10 years. “Chanda has been involved in theater and most fields of entertainment for as long as I
have known her,” said Hay-Smith. “She has worked both on and off stage, which has given her a wide variety of experience. “She is always totally dedicated to whatever project she is involved in. This, combined with her enthusiasm and keen eye for detail, makes her a great asset to me as my stage/company manager in shows that I direct.” The company’s last production, “Bus Stop,” was a year ago, and now the organization is looking for a venue to call home. “We used to be able to hold our productions at the senior center on Lindsey Street. However, now that that center is no longer open, we are hoping to find a new stage soon,” Welsh said. Overall, she is content with her life and grateful to the people who have crossed her path and inspired her.
From top: In one of her first roles, she starred opposite Shelli Loheide in the Mill Race Players production of “Annie.” Welsh and her husband, Kevin, in the Mill Race Players production of “A Midsummer Night’s Dream.”
“She is always totally dedicated to whatever project she is involved in.”
— Robert Hay-Smith
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July 2011 • she magazine
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It’s a fruit, it’s a vegetable…
it’s super
food Filling your plate with fresh produce and low-fat protein brings healthful benefits
By Kelsey DeClue | Photos by The REpublic Easy access to ready-made, fast food and oversized meals placates society’s I-want-itnow mentality, but a movement continues to stir that’s challenging people to examine how they eat. The recent departure from the USDA’s food pyramid and the adoption of MyPlate (www.myplate.gov) are making it easier for people to understand what they should be putting in their bodies, how much and how to balance it. “MyPyramid has long been criticized as being too complicated to understand and unable to make the connection to what we eat,” said nutritionist Molly Marshall. “The new MyPlate has three areas of focus — balancing calories by avoiding oversized portions, increasing intake of fruits and vegetables (half the plate should be fruits and vegetables), making half grain choices be whole grains and choosing skim or 1 percent milk.” However, interest also continues to rise in not just what to fill in those spaces on your version of MyPlate, but what foods can take us to another level. One niche in particular is the notion of adding super foods into the daily diet. But just what are these super foods and how do they live up to such a classification?
It’s easy. Super foods are always going to be whole, unprocessed, natural foods that contain nutrients, minerals and vitamins that when incorporated into a healthy, balanced diet can help you maintain your weight, fight disease and live longer. “It is thinking about how to spend your nutritional allowance,” Marshall said. “If you choose foods that are high calorie and low in nutrients, you aren’t going to be getting all the nutrients you need or could get with a nutrientdense lower-calorie diet.” Super foods aren’t new. They don’t come in special packaging. They haven’t been labeled with catchy terms like “fortified” or “enhanced.” Super foods are available at your hometown grocery. “The best way is to include nutrient-dense food choices at all meals and snacks, and what food groups you miss at a meal, eat them as a snack,” Marshall said. “This works very well for children, who tend to get fuller faster and may not eat all five food groups at a meal.” So to get started on the right path in your hunt for super food, we’ve identified 15 delicious and easy-to-find options:
Avocados One of the most nutrient-rich foods, avocados are high in fiber and, ounce for ounce, top the charts among all fruits for folate, potassium, vitamin E and magnesium. They provide healthy fats and are a tasty option to replace mayonnaise on sandwiches. Beans They provide a great alternative to meats, as they are a low-fat source of protein, which helps fuel our muscles. Beans are also a delicious source of fiber, which helps maintain cholesterol and blood sugar levels, and of B vitamins, iron, folate and potassium. Blueberries Can you say “antioxidant powerhouse”? This tiny fruit contains incredibly high levels of phytonutrients, which help body cells communicate with each other more efficiently.
Broccoli The nutrients and polyphenols in this cruciferous vegetable and its family members help boost the immune system and support cardiovascular health. Cinnamon Research indicates this staple of many delicious fall and winter dishes has amazing effects on blood glucose, triglyceride and cholesterol levels. Use it instead of brown sugar to flavor a baked sweet potato. Dark chocolate The antioxidants found in this healthier indulgence contribute to lowering blood pressure and increasing blood flow. Important note: Limit chocolate to no more than 100 calories of your recommended daily intake.
Oats Their cholesterol-lowering power is what draws the most attention. These grains, as well as other whole grains, are high in fiber and especially attractive because they are a low-cost food that is easy to incorporate into the diet. Oranges This colorful citrus fruit has long been recognized for its potent source of vitamin C. Salmon We’ve all heard we should incorporate more omega-3 fatty acids into our diets, but why? According to the American Heart Association, omega-3s are especially beneficial in regulating heart rate and triglyceride levels and lowering blood pressure. Salmon offers a protein-packed option without the saturated fats found in meats.
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Spinach Popeye was onto something. Caloriefor-calorie spinach provides more nutrients than any other food. Tea (green or black) This calorie-free relaxing drink that comes in a variety of flavors and strengths is packed with antioxidants. Tomatoes These fruits are packed with lycopene, a powerful antioxidant. Better yet, lycopene is available in all forms of tomato, cooked or raw, from chopped on a salad to pureed in ketchup and marinara.
July 2011 • she magazine
Turkey Skinless turkey breast is one of the leanest meat protein sources on the planet. It also offers a rich array of nutrients, particularly niacin, selenium, vitamins B6 and B12 and zinc.
Yogurt Ultimately, it’s yogurt’s activity on the gastrointestinal tract that argues most conclusively for its inclusion in the list. Without a healthy digestive system, we can’t take in the nutrients we’re getting from yogurt’s super friends.
Walnuts Eating a handful of nuts about five times a week will reduce your chances of a heart attack because of their monounsaturated and polyunsaturated fats, which help lower cholesterol, according to the American Heart Association. Walnuts are our poster child for their family because they have the highest levels of antioxidants. p a g e 33
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By Jennifer Willhite photos by kelsey declue For some area women, bunco is a great escape. At its core, it is a dice game, played in rounds with an eight-player minimum. However, look closer at the resurgence of this historic parlor game and you’ll find a social phenomenon. According to national surveys and studies, more than 20 million Americans play bunco, and many women of Columbus enjoy the game and hope to see its popularity rise. While living in Arizona in 2003, Tammy Maddox was reintroduced to bunco. She had grown up playing cards with her parents and recalls that her mother played bunco. In June 2008, Maddox and some friends formed the Bunco Babes. The group, composed of nearly all mothers, meets once a month while their husbands take care of the children. The Babes usually try to get through four games in two hours. “It’s a good way to socialize,” said Maddox. “We’ve found that when we have a girls night out, bunco seems to work to get more people there, versus going to the movies or out to dinner because you can always call that off at the last minute. They know we need a set number of players to play (bunco).” Fellow player Kimberly Stiles said the biggest benefit of game night for her is the opportunity to catch up with her friends and relax. The mother of 9-year-old twins and a 4-year-old has been playing for the past six years. “After a busy week, it is nice to go and eat and talk with these other women I have gotten to know,” said Stiles. “It is really nice to hear what is going on in each other’s lives, whether it be travel, children, grandchildren, work, etc.”
July 2011 • she magazine
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The rules There are six rounds to each game of bunco. Each player rolls three dice in a single roll in an effort to get three of a kind matching that round. For instance, if it is Round 3, you will roll for all threes. If you roll all threes on a single roll, that is bunco. Each time you must roll at least one target number. If you fail to do so, your turn is over and you pass the dice to the next player. The game ends with either a single bunco (which is worth 21 points) or when 21 points are otherwise won. Ideally, there are three tables set up — a high, middle and low. Losers from the high table move down as winners from middle and low tables move up. It is during this transition that you switch partners. It is not uncommon for bunco groups to have a lowdollar buy-in used to purchase prizes that are handed out at the end of the night. The groups usually take turns meeting at one another’s homes or at a central location. Darla Cox, teaching assistant at Columbus East High School, was first introduced to bunco when she was asked to play as a sub in a friend’s group. She started her own bunco group soon after and has played ever since. She says her group has taught many people to play, and the group is always looking for players to put on their sub list. Being a sub not only gives new players an introduction to the game but offers seasoned players opportunities to learn new ways to change the game and make it more challenging. “I subbed for another bunco group a few years ago, and they were playing it differently than what my group does,” said Cox. “And so I picked up a few ideas from that one and incorporated it into ours, but without making it so difficult.”
Members of th e MOPS of the players’ bunco group meet at one houses to soci alize.
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Feel Refreshed
One change Cox made to her group’s interpretation of the game was the introduction of snake eyes. Instead of rolling one through six, the group starts with two. Each game runs five rounds (two through six). The catch is, if you roll all ones, that’s snake eyes. The consequence? You and your partner lose your points and return to zero. At the end of the night, there are generally several categories for prizes, for instance, most buncos, most wins, most losses, most 50/50s, etc. But beyond the wins and losses, bunco is about the connection. “I would love for Columbus, for all the bunco groups, to get together,” Cox said. She suggests the groups could designate basic, uniform rules for the event and the money raised could be donated to charity. “Each year, pick some organization, like Turning Point,” Cox said. “We might have prizes that are donated. But get everybody together.”
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July 2011 • she magazine
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Health
Approximately 50 million people in the United States perceive a ringing, buzzing or hissing sound in their heads or ears. This symptom is called tinnitus. If you are unsure to what I am referring, think back to the last loud concert you attended. Recall how your ears temporarily rang afterward? That was tinnitus. Tinnitus is defined as a perception of sound that may originate from the ear, the hearing (auditory) nerve or the brain. The perceived signal may be continuous or intermittent and is often more noticeable in quiet environments. Some individuals perceive tinnitus to be a slight or temporary irritation; but for others it affects their ability to work, listen, socialize or sleep. How tinnitus affects a person is determined only by how they
choose to perceive it and the steps taken toward managing it. There are several reasons why the perception of tinnitus occurs. Keep in mind it is a symptom of an underlying condition, not an independent disease. The most common causes of tinnitus are hearing loss, noise exposure, a head/neck injury, excess earwax, certain types of tumors or medicinal side effects. There are also factors that may increase the perceived loudness of the tinnitus, such as stress, caffeine consumption and tobacco use. There is a long list of what may cause tinnitus, which confirms that each person’s condition is unique. And the origin and perception of the tinnitus dictate which management strategy will be the most effective.
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By Debbie Henry
Considering these facts, one may ask, how are symptoms managed? How do I know which treatment will work? And whom do I go to for treatment? If any of these questions have crossed your mind, then you are ready to take the next step. First, consult your primary physician. Your physician will refer you to an audiologist. An audiologist is an individual who has obtained a master’s or doctorate degree in audiology and studies hearing, balance and any related disorders. The audiologist will conduct a comprehensive hearing evaluation and tinnitus assessment. During this appointment or at a follow-up appointment, options to manage your tinnitus are reviewed. Management options include, but are not limited to, sound therapy,
amplification and biofeedback. Strategies can be used independently or in combination as necessary. The goal of sound therapy is to reduce the perception of tinnitus by using temporary ear level or a nonwearable device to mask (partially cover) the tinnitus. Popular masking sounds vary from white noise to music. Amplification is often used in cases when a hearing loss is accompanied by tinnitus. The application of hearing instruments for hearing loss results in reintroducing naturally occurring environmental sounds to the listener, which partially or completely mask the tinnitus. Biofeedback is simply practicing relaxation techniques that result in learning how to cope with stress
July 2011 • she magazine
and possibly even change how the body reacts to stress and other stimuli that may trigger or worsen tinnitus. These methods have been proven helpful for individuals suffering from tinnitus. But to ensure the correct diagnosis and the proper implementation of tinnitus management strategies, it is imperative that an individual be evaluated by the appropriate professionals. Debbie Henry is the manager of speech and audiology services at Columbus Regional Hospital.
p a g e 39
shape-up
is essential component in healthy workout routine Food
By Ian McGriff Calories in versus calories out. This is the way that most people view exercise — more like a transaction than a benefit. If you run for 30 minutes, I’ll give you 400 calories. The problem with the “calories, calories, calories” mentality is it’s only a small part of the equation that is your body and total health and wellness. First, I need to lay some knowledge on you with a history lesson (don’t stop reading here, I swear it’s interesting). A calorie is actually a measurement of heat. In the early 19th century, it was used to explain the theory of heat conservation in steam engines. The term entered the food world around 1890 when to apply this concept to foods like sandwiches, scientists used to set food on fire (really!) and then gauge how well the flaming sample warmed a water bath. The warmer the water, the more cal-
ories the food contained. Today, calories are measured by the amount of carbohydrates, proteins and fats and the amount of heat required to raise one kilogram of water by one degree Celsius. So what does this tell you? Well, the first problem with this is that you are not a steam engine. Your body runs by oxygenating (making oxygen from) fats, carbohydrates and proteins. This means that it’s essential that you measure carbohydrate, fat and protein intake along with calorie consumption. The reason it’s important to be aware of your carbohydrates, proteins and fats is because not all calories are created the same. Someone is making a killing on these “100 Calorie Packs,” but it’s 100 calories of junk. Think about it this way; 100 calories of raspberries versus 100 calories of Oreos. While they are both 100 calories, the substance that these calories are made of is completely different. Wise choices Raspberries are made of carbohydrates that are complex (harder for
your body to digest, that’s a good thing), where Oreos are made from simple carbohydrates (easy for your body to digest, that’s a bad thing). So, while the calories are the same amount, the substance they are made of is totally different. Secondly, eating after a workout is one of the top five things you must do to create more benefit for your workouts. I know a lot of people who don’t eat after their workouts, they are missing out big time on increased results. How many of you were told never to eat after 8 p.m.? What if your workout gets done at 8 p.m. and you haven’t eaten dinner yet? What do you do? Post-workout nutrition is essential to maximize your workout and get the most benefit. When you work out, you do more than just expend energy through movement. You lose vital fluids, vitamins and minerals in sweat (that’s why sweat is salty). You have broken down muscle fibers and depleted stored energy. When
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you don’t eat after workouts, you are not getting those vitamins and minerals back in your system. You are not getting the protein to repair your muscles, not refilling your energy stores and not replacing the energy you just expended. What does this mean for your body? • Dehydration from lack of water and lack of carbohydrate-based electrolytes (salts and sugars that are needed in your system for brain and body function). • Non-repaired muscles that keep your body from actually gaining strength and building lean muscle. This one is so important, I can’t talk about it enough. Do you feel great on Monday and awful by the time Friday rolls around? Do you get in any postworkout nutrition? If not, this is the reason. Your body has no way to repair your muscles. • You have three energy systems in the body: one that lasts about five seconds before it’s depleted, one that
lasts about 60 seconds before it’s depleted and one that lasts almost indefinitely. The third energy store (and the second as well) requires you to refuel it through food. When your glycogen stores are empty, you can’t last through your day, let alone a workout. • You need to replace the void you created with working out by consuming more energy. Not the same You aren’t going to exchange calories. You can’t drink a 200 calorie soda, burn off 200 calories and call it even. That’s just not how it works. Your body uses carbohydrates, fats and proteins in different ways. Here is my recommendation. Eat 50 to 100 grams of rapidly absorbed carbohydrate (fruits for example) along with 10 to 20 grams of protein within 15 to 60 minutes after a workout. The window to refuel your body and keep all your levels as close to optimal as possible is small. Make
sure you get things in your body in time. When your body takes in all the chemicals that it can use for its own good, you’re using those nutrients to your benefit rather than as a transaction. Calories aren’t all they’re cracked up to be. It’s what you eat that matters, not what the calorie count is. Whole foods, lean proteins, whole grains and lots of water. These are the best sources of nutrition to fuel your body well, improve your results and keep your metabolism running at high levels. Next time you hesitate about eating something post-workout because you just “burned all those calories,” think more about the benefit your body gets from the right food than about the calorie count. Ian McGriff is the fitness director at Tipton Lakes Athletic Club.
Rethink your drink. Consider this... Drinking just one 12-ounce can of soda every day for a year is equal to 55,000 calories, or 15 pounds per year. Drink water or low-fat milk instead. Refresh without the calories.
W W W. W H A T S Y O U R R E A C H . O R G
Made possible by funding from the Department of Health and Human Services.
July 2011 • she magazine
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By Ryan Brand Few things say Indiana as loudly as the sound of 33 650-horsepower motors turning over at the start of the Indianapolis 500. While it has always been a tradition in my family to watch the race, this year Gretchen and I made the May trip to Indy for her first track experience, something that, to my excitement, she hopes to repeat. Our hosts for the event, who had taken especially good care of us that day, offered an opportunity that could not be turned down — a trip around the track with the Indy Racing Experience at 180 mph. Before the end of the week after the 500, the date had been scheduled. I was going to ride in an Indy car. The days in June counted down, and soon enough it was the morning of my trip to Indy. I invited my dad, who was responsible for my love of motor sports, to act as official photographer. We headed out of town early on a Tuesday morning with smiles on our faces and lead in my dad’s foot. One hour later we found ourselves driving under the most famous track in the world and toward the infield. With the garages in sight we headed to pit row. We turned the corner and there they were —three twoseater Indy cars and a pit crew for each one, dismantling and reassembling pieces like a jigsaw puzzle. As they started the three cars, it was heaven to my ears. We were directed to the registration table, where there were a number of anxious participants standing around. I was instructed to complete the three waiver forms front and back. I sat down, clipboard in hand, and began signing frantically. For all I knew I had just
signed away my first-born child and the rights to all my earnings for the rest of my life. Who cared? I was about to turn three laps at 180 mph on the most famous speedway in history. We were called around a makeshift dressing room for our next set of instructions. It was time for us to put on our racing suits and shoes. As I stepped into the dressing room, I was handed a blue and yellow HP Indy Racing League fire suit and a pair of shoes. I walked out of the dressing room with a swagger in my step and a grin on my face like a kid in a candy shop. Move over, Mario. Our Indy car chauffeurs arrived, Davey Hamilton, Arie Luyendyk Jr. and Stephan Gregoire. As the crowd parted and they made their way to the cars, I was surprised to realize that none of them stood taller than 5-foot-8. After all, these guys were jockeys for the fastest horses on the track. This is also when I noticed the diversity of the group waiting for their rides: men, women, young and very old. On this day there was an 88-year-old World War II veteran. We stepped over the safety wall and lined up for our glamour shots in front of the car. Then it was back in line for helmet and glove fitting and a final bit of instruction. Pit crews made final adjustments, and all three gentlemen started their engines! The pit crews were just as efficient at getting us in and out of the cars as they were at changing a tire or making a wing adjustment. Riders were shuffled to the side of the car, up three specially made steps, directed where to place
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their hands as they stepped into the cockpit, strapped in place, visor closed and off they went. One after another participants sped out of pit lane. The laps before my turn went quickly, and soon I was getting the nod to head toward the limousine Indy car. Up the steps and down into the cockpit I went. As I eased into the seat, I noticed it was barely a seat at all. A small pad below and narrow backrest were all the comfort you had. The complicated harness system occupied most of the carbon fiber space. I’m 5-foot-6, and the space seemed tight, to say the least. I began to wonder how on earth the larger participants even squeezed in. They snapped my visor closed, I gave the thumbs up and off we went. As we accelerated out of the pits it was like being strapped to a rocket, and quickly the 3.5-liter V-8 engine was wide open. Approaching the second turn I was suddenly pressed hard against the cockpit wall. I tensed up, pressing myself back toward the center of the seat. As we straightened out into the backstretch, I caught my breath (which I had been holding without realizing). Looking into the grandstands I tried to image how the drivers would feel seeing 300,000 race fans cheering them on. With two laps down and one to go, we suddenly began to slow down. The flashing yellow light on the side of the track meant trouble. I began to wonder about the waivers I so quickly signed. We slowed to highway speeds and pulled into the pits. When we rolled to a stop, out came the pit crew. Instead of immediately reaching to unclip the harnesses as they had done before, they flipped up my visor and told me to sit tight. “It was a fox on the track,” they said. Hitting a fox at 180 mph would be an unpleasant experience (particularly for the fox). Minutes later, with the track cleared, they snapped my visor down, gave us the green light and off we went to finish my ride. Turning into the pits two laps later, I was thrown forward against the straps as we went from 100 mph to 15 mph in 100 yards. As I stepped out of the vehicle onto shaky legs, everything was in slow motion. Before I could get my helmet and gloves off, the next three riders were tearing their way out of pit row. As I walked toward the dressing room with my dad, I could hardly contain my adrenaline. I felt like climbing the fence and shaking my fist in victory. What an experience. Seeing the Indianapolis Motor Speedway from the vantage point of the drivers gave me a glimpse at why the Indianapolis 500 is truly the greatest spectacle in racing, not only for the fans but also the drivers. Two words — bucket list! Off the track Ryan Brand is vice president of Brands Inc. He lives in Columbus with his wife and three daughters.
July 2011 • she magazine
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cuisine
Associated Press Associated Press photos The term “low-fat ice cream” is somewhat of an oxymoron. After all, it’s in large part the butterfat in cream and whole milk that gives the frozen treat its luxurious texture and taste. Apart from the real deal —made using a custard of cream, egg yolks and lots of sugar — there are plenty of scoopable frozen treats available that have a more virtuous nutritional profile along with a pleasing texture, but it’s often because they are made with thickeners and stabilizers whose names defy pronunciation. But the arrival of small ice cream makers that fit in your freezer means making
a healthier frozen dessert with wholesome ingredients has gotten a lot easier. This brown sugar and toasted almond ice cream contains no cream, but is plenty creamy. This simple custard can be used as the base for almost any flavor you like. You can use regular table sugar along with a puree of your favorite fruit or even a chocolate malt powder. For a blend-in, we’ve added toasted almonds at the end so they don’t get too pulverized while the ice cream is mixing. If you like, you can add a handful of bittersweet chocolate chips, as well.
BROWN SUGAR AND TOASTED ALMOND ICE CREAM Servings: 8
1½ teaspoons unflavored gelatin 2½ cups low-fat milk, divided ¾ cup packed dark brown sugar ½ teaspoon cinnamon 3 large egg yolks 12-ounce can nonfat evaporated milk 1 tablespoon amaretto liqueur or rum ½ cup chopped almonds
July 2011 • she magazine
In a small bowl, sprinkle gelatin over 1 tablespoon of water. Let stand while you make the base for the ice cream. In a large saucepan, stir together 1½ cups of the milk, the brown sugar and cinnamon. Heat the milk mixture over medium heat, stirring often, until steaming. In a medium bowl, whisk together the egg yolks and evaporated milk. Gradually pour in the hot milk mixture, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. It should reach 165 F. Do not bring to a boil or the custard will curdle. Strain the custard through a fine-
mesh sieve into a large bowl (preferably stainless steel). Add the softened gelatin and whisk until melted. Whisk in the remaining 1 cup milk and the amaretto (or rum). Cover and refrigerate until chilled, at least 2 hours, or overnight. In a small dry skillet over mediumlow heat, toast the almonds, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Set aside to cool completely. Once cool, whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. Transfer the ice cream to a container, stir in the toasted almonds, cover with plastic wrap gently pressed into the surface and freeze until firm.
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P a g e 4 6 SHE m a g a z i n e • j u l y 2 0 1 1
MANGO COLADA ICE CREAM Based on the famous cocktail, this ice cream will take you straight to the islands. Makes 1 quart
1 cup very ripe mango, cubed ¼ cup sugar 15-ounce can sweetened coconut cream 1 cup heavy cream 2 tablespoons rum In a blender, puree the mango and the sugar until completely smooth. In a medium bowl, whisk together the mango puree, coconut cream, heavy cream and rum. Process with an ice cream maker according to the product’s directions. After the ice cream is churned and soft frozen, transfer to a container with a tight-fitting lid and freeze until completely hardened, 1 to 2 hours.
EDIBLE LACE ICE CREAM BOWLS Edible ice cream bowls are a terrific way to show off homemade ice cream. Because they are made from a sweet, crisp shell, you could use them for other desserts, as well. This recipe calls for two specialty kitchen items — a silicone baking mat and an offset spatula. Both are inexpensive and widely available at kitchen shops. The former is a nonstick liner for baking sheets. You could use parchment paper as an alternative. The latter is a long, thin spatula set at an angle from the handle. Used mostly when baking and decorating cakes, this tool makes it easy to get under and move baked goods. With care, a thin metal spatula can be used instead. Makes 15 bowls
1¼ cups sugar ¾ cup all-purpose flour ½ cup (1 stick) unsalted butter, melted 1/3 cup water 1 tablespoon vanilla extract July 2011 • she magazine
Heat the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses. In a large bowl, use an electric mixer with the whisk attachment to mix the sugar and flour. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix. Scoop a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter. Bake for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm. Repeat in batches with the remaining batter. Once cooled, the bowls can be stored in an airtight container for up to a week. page 47
Landscape logic Most plants must have sunshine to thrive, but even sun-loving species can get too much of a good thing. When foliage or fruit is exposed to excessive sunlight, plant tissue can get a bit of sunburn, generally referred to as sunscald. Sunscald is often exacerbated by high temperature and drought. The symptoms will appear as yellow or white lesions on foliage and fruits. The lesions eventually may turn brown and shrivel.
Encouraging healthy foliage by proper positioning in the garden, appropriate fertilization, pruning and pest control can help prevent sunscald on garden plants. Using tents or screens to provide light shade in late afternoon may also help. Moving susceptible perennials and shrubs to more protected locations, particularly away from the afternoon sun, may be warranted. — Extension educator Mike Ferree
Recommended reading “The Immortal Life of Henrietta Lacks,” by Rebecca Skloot. $16 Her name was Henrietta Lacks, but scientists know her as HeLa. She was a poor Southern tobacco farmer who worked the same land as her slave ancestors, yet her cells — taken without her knowledge — became one of the most important tools in medicine. The first “immortal” human cells grown in culture, they are still alive today, though she has been dead for more than 60 years. HeLa cells were vital for developing the polio vaccine; uncovered secrets of cancer, viruses and the atom bomb’s effects; helped lead to important advances in vitro fertil-
ization, cloning and gene mapping; and have been bought and sold by the billions. Yet Henrietta Lacks remains virtually unknown, buried in an unmarked grave. Now Rebecca Skloot takes us on an extraordinary journey, from the “colored” ward of Johns Hopkins Hospital in the 1950s to stark white laboratories with freezers full of HeLa cells; from Henrietta’s small, dying hometown of Clover, Va. — a land of wooden slave quarters, faith healings and voodoo — to East Baltimore today, where her children and grandchildren live and struggle with the legacy of her cells. — Viewpoint Books
Healthy habits Summer can mean sunburns, especially if someone didn’t wear sunscreen or shade herself from the harmful rays. If you or someone you know suffers from a sunburn, here is the best way to treat it: • Cool that burning skin. Cool or cold compresses with water is all you need. • Mask the pain with an over-the-counter anti-inflammatory drug, such as ibuprofen.
• Topical hydrocortisone may help. During the summer season keep a tube in the fridge to create a cooling effect as it’s applied. • If you have aloe vera gel or lotion at home, apply it generously to the burns. l If any blisters occur, leave them alone. Popping them increases the chance of getting a skin infection. — webmd.com
Out and about Crowd the downtown streets of Columbus once again this year for the annual Biggest Block Party Ever. Starting at 5:30 p.m. July 30 enjoy live music, adult beverages and food
from the downtown restaurants as well as kids activities. — Columbus Area Arts Council
P a g e 4 8 SHE m a g a z i n e • j u l y 2 0 1 1
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