January2017 by Southwest: The Magazine

SOUTHWEST THE MAGAZINE

What are

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JANUARY 2017

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LISTEN: Millennial In her podcast’s third season, Megan Tan [“Takeaway,” page 46] chronicles the ups and downs of adulthood.

WATCH: Party at Dawn Last January, Daybreaker [“Startup,” page 49] threw a pajama onesie wakeup in NYC. Find out what this January holds.

WATCH: Experience Scottsdale Press pause on the everyday and experience the effortless revitalization you’ll find only in Scottsdale.

READ: Presidential Plans Quoted in this month’s feature [“Beyond Mars,” page 62], President Obama’s CNN.com article relays his vision for our future in space.

This digital edition of Southwest: The Magazine is sponsored by

PHOTOGRAPHY COURTESY OF MEGAN TAN, AJRPHOTOGRAPHY (PARTY), EXPERIENCE SCOTTSDALE, AND AKIRASTOCK/ISTOCK (MARS)

Digital Extras

SOUTHWEST THE MAGAZINE

What are

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JANUARY 2017

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DAT I N G  R E A L CO N N E C T I O N S

MEET OUR CLIENTS Michael Schlitt: Senior Build Engineer, Microsoft EDUC: BS, Pacific Lutheran Univ. INTERESTS: Skiing, Pacific NW Outdoors Desireé Schlitt: Pharmaceutical Sales Consultant EDUC: BA, Univ. of Washington INTERESTS: Running, Fashion, World Travel

DATE SMARTER Dating can be fun and invigorating – from that instant attraction you feel the first time you meet to jumping in the car for an impromptu weekend getaway. Unfortunately, it can take a lot of work to get to that stage of dating.

rom spending hours sorting through online profiles looking for a good match to trying to connect via pokes, winks and email, dating can suddenly feel like a full-time job.

Wouldn’t it be nice if you could just fast forward to the fun part of dating? That’s exactly what newlyweds Desireé and Michael Schlitt say It’s Just Lunch, a dating service for

IT’S JUST LUNCH MATCHMAKERS SHARE THEIR INSIGHTS: SEE WHAT THEY HAVE TO SAY

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busy professionals, did for them. The matchmakers at It’s Just Lunch took the time to learn what they were looking for in a partner and then delivered. 

"Relationships should be reciprocal, and that goes for first date communications as well. Eliminate any misconceptions by always sharing your authentic self”.

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e k e n

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With so many dating options out there, why did you choose It's Just Lunch?

D: I travel a lot for work, so I’d read about It’s Just Lunch in airline magazines, and then I ran into a friend who was attending the wedding of an attorney in town who’d met her husband through IJL – the fact that those two events happened so close together, I thought I should call them. At the end of my work day I didn’t want to come home and go look at profiles online. I felt like it was a waste of my time. M: I had gotten a divorce and then did online dating for a while before joining IJL. I joined mainly because it’s a lot of work to do the online thing. You have to keep up on it. You never really know who you’re going to meet. IJL was just a lot easier. They found people for me based on what I was looking for and I just had to show up. You don’t have to do much work. What would you tell a friend who was apprehensive about investing the money on IJL?

M: I’d ask, “Are you looking for a relationship or not?” With online dating you never know who’s on the other side of the line. IJL had better quality people who were interesting to me. It truly was an experience that was tailored for me. Describe your first meeting with an IJL matchmaker?

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myself, what I like to do, what I want in a relationship, whether I’d marry someone who already had kids, how important religion is, that kind of thing. It

would take much longer to find out someone else’s answers to those questions through online dating. This was black and white.

Tell us about your first date with one another.

D: I never went on lunch dates because I was always busy at work so I met Michael after work at a downtown restaurant. The conversation just flowed. I was attracted to him from the start. I remember it turned into dinner.

OF DATING

THE POLITICS 64% OF DATING

% of singles who64% want to date others with similar political opinions and beliefs

64% 64%

16%

17%

67%

Yes, but I gave it another chance

Yes, and I have no desire to go on another date with them

No, everyone is entitled to their opinion

M: I’m good at having a conversa-

tion if I’m interested in somebody, and I was interested in her. We had a great conversation. I don’t think either of us wanted to leave.

Strong political opinions are usually:

Has a date's political opinions ever 24% 20% 55% ruined a date for you? A big-turn oﬀ. Strong opinions, especially political ones, are obnoxious.

What was your favorite part about dating through IJL?

D: I met my husband, so I guess I would say that! It’s Just Lunch – it’s just a lot of fun. I remember I’d get off a plane and have a voicemail from the matchmaker saying she had a potential date for me. She would tell me about the person and was flexible with scheduling.

16%

M: I liked that they’d just call me up and say they had a date for me. You have to eat, so it was a nice way to meet people. If you’re interested, then you move forward. If not, then you don’t have to do anything. Find out what an It's Just Lunch matchmaker can do for you by calling 1-800-858-6526 or visit ItsJustLunch.com.

-Sara Darling

A big turn-on! Who cares? I’m dating Talking politics is this person, not sexy. running against them for oﬃce.

17%

Yes, but I gave it another chance

16%

Yes, but I gave it another 16% chance Yes, but I gave it another chance

67%

Yes, and I have no No, everyone is desire to go on entitled to their another date with opinion Yes, andthem I have no No, everyone is 17% 67% desire to go on entitled to their another date with opinion Yes, and I have no No, everyone is them desire to go on entitled to their

17%

another date with them

With online dating, you can go back and forth and waste a month with someone and not really get to know them. With IJL, you go meet your match and if you like them, you see them again, and if you don’t, you’re done.

“Dating is such an important part of your life and shouldn’t be left to chance. You’ve got to be proactive & market yourself.”

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THE POLITICS

67%

opinion

Strong political opinions are usually: Strong political Strong political opinions are are opinions usually: usually:

24%

20%

55%

24% 20% 55% A big-turn off. Strong A big turn-on! Who cares? I’m dating opinions, especially politics is this person, not A big-turn off. Strong Talking A big turn-on! Who cares? I’m dating political ones, are running against opinions, especially Talkingsexy. politics is this person, not them political are against them A big-turn off.ones, Strong A big sexy. turn-on! running Who cares? I’m dating obnoxious. for office. for person, office. not opinions,obnoxious. especially Talking politics is this political ones, are sexy. running against them obnoxious. for office.

24%

20%

55%

800.858.6526 | ITSJUSTLUNCH.COM Source: IJL Singles Survey

“The best way to get to know someone is face to face. You can only feel “chemistry” if you are next to someone looking into their eyes.”

-Julie Lopez

5/6/16 4:49 PM

January 2017

Daily Bread We took stock of our kids’ diets and found that the key to good health isn’t forcefed veggies: It’s all about cultivating curiosity.

Look familiar? Halt your own veggie revolt.

62 Beyond Mars

Putting astronauts on the red planet is no longer a far-fetched fantasy. But to reach our highest potential in the generations to come, we have to start thinking even bigger.

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PHOTOGRAPHY BY GREGG SEGAL

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CONTENTS January 2017 201

112

In Every Issue Gary’s Greeting Saludos de Gary Our Star The A-List Spotlight Community Outreach 26 You Made Our Day 30 From the Editor 14 16 18 20 22 24

32 Feedback 36 Contributors 70 Adventure In Sea Pines 92 Fun! 98 Advertiser Directory 99 The Southwest Guide 112 One Question

Play 39 Dig into D.C.’s palatepleasing pinxtos, and learn the story behind the monks who made your Chartreuse.

Work 45 Find out what our drink orders reveal, and why Megan Tan podcasts in her closet.

The Accidental Cook 51 For years, learning my mother’s recipes wasn’t on the menu. When I finally braved the kitchen, it became about more than just delicious dishes. our cover / Photography by Gregg Segal

PHOTOGRAPHY BY CHRISTIAN HORAN (HOTEL ROOM), BIWA/GALLERY STOCK (DRINK), AND MAARTEN DE BOER/GETTY IMAGES (COMMON); ILLUSTRATION BY JAMES GILLEARD

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We started UNTUCKit because we had trouble finding shirts that looked good untucked. It’s a deceptively difficult look to get right. Shirts just aren’t designed that way. So we decided to make a better shirt for the untucked man. A casual shirt fit for comfort, not convention, and designed to fall at the perfect length.

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January 2017 EDITORIAL editorial director Jay Heinrichs creative director Kevin de Miranda associate creative director JK Nickell editors Tommie Ethington Bradford Pearson associate editor Melissa Flandreau designers Desiree Espada Kim Thwaits junior designer Alina Keohavong editorial intern Samantha Stutsman contributors Susan B. Barnes, Nick Cabrera, James Gilleard, Christine Hayes, Stephen Sandford, Gregg Segal, Heidi Stevens, Scott Suchman, Rob Wilson, Laura Yan web development, pace interactive Jason Dalton, Chad Hayton, Bridget Landwehrmann EDITORIAL INQUIRIES Write to Southwest: The Magazine 2811 McKinney Ave., Suite 360, Dallas, TX 75204, or email letters@southwestmag.com. SOUTHWEST INQUIRIES For comments or questions directed at Southwest Airlines that don’t pertain to the magazine, write to Southwest Airlines Customer Relations P.O. Box 36647, Dallas, TX 75235-1647, or visit the “Contact Us” page at Southwest.com.

ceo & owner Bonnie McElveen-Hunter chairman emeritus Eugene Johnston secretary-treasurer Patricia M. McConnell president Craig Waller chief operating officer & chief financial officer Leigh Ann Klee vice president, production James A. DeCata production manager Greg Onder director of marketing Emily Wright media analyst Courtney Baker

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ADVERTISING publisher Debbie Cooper Dunkin, debbie.dunkin@paceco.com vice president of sales Diane Ciaglia, 732.360.0217, diane.ciaglia@paceco.com advertising services manager Jamie Mostofian, 336.383.5456, jamie.mostofian@paceco.com WEST COAST associate publisher Hilary Myrick, 424.228.5241, hilary.myrick@paceco.com SOUTHWEST senior account manager Ellynn Adoue, 940.483.9223, ellynn.adoue@paceco.com NEVADA, SOUTHEAST, MID-ATLANTIC senior account manager Traci Pelter, 281.778.6536, traci.pelter@paceco.com MIDWEST, NEW ENGLAND Fox Associates, 800.440.0231 x116, adinfo.swt@foxrep.com NEW YORK, NEW JERSEY Diane Ciaglia, 732.360.0217, diane.ciaglia@paceco.com CARIBBEAN, MEXICO, AND CENTRAL AMERICA Affluentials David Antoniak, 727.466.0433 David@Affluentmedia.com © 2016 Pace Communications, Inc., 1301 Carolina St., Greensboro, NC 27401. Southwest: The Magazine is published monthly by Pace Communications, Inc. All rights reserved. Reproduction in whole or part of any material in this publication without written permission of Pace Communications, Inc., is expressly prohibited. The statements, opinions, and information contained in this publication are those of the individual authors, contributors, and advertisers and not of Pace Communications, Inc. or Southwest Airlines Co. Pace Communications, Inc. and Southwest Airlines Co. each disclaim any responsibility for the accuracy, completeness, topicality, or quality of any statements, opinions, or information provided. The appearance of advertisements in Southwest: The Magazine is not a warranty, endorsement, or approval of the products or services advertised or of their effectiveness, quality, or safety. Any liability claims against any author, contributor, or advertiser in respect of damage to persons or property caused or alleged to be caused by the use of the statements, opinions, or information contained in this publication, including any statements, opinions, or information which is incorrect or incomplete, are therefore excluded. Publisher reserves the right to accept or reject all advertising material.

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Gary’s Greeting

I hope this greeting finds you healthy and happy with much to look forward to in the months ahead. And hopefully your resolutions are still intact! At Southwest Airlines, 2017 is shaping up to be an eventful year filled with major milestones and a lot to celebrate. This year we are implementing a new reservation system, which is the single largest project we’ve undertaken in our 46-year history. As you can imagine, a reservation system for an airline is like a nervous system, and it impacts every single Customer we serve—more than 100 million a year. We began selling

itineraries in the new system last year for trips that will be flown later this year. Our new system will give us more tools and capabilities, so we can offer our Customers more value and convenience. It’s been years in the making, and we’re excited to see it come to fruition. Another major milestone comes with the delivery of a brand new aircraft type: the Boeing 737-8, also referred to as the MAX. Southwest is the launch Customer of this new Boeing aircraft, which carries a new engine variant that will reduce our fuel burn and CO2 emissions by roughly 14 percent. The MAX promises

to increase our operational reliability, offers more comfort and amenities with a new interior for our Customers, and will help keep our costs low, so we can pass the savings along to you in the form of low fares and no hidden fees. I’m excited to welcome this new aircraft into our fleet this fall. As we grow our international footprint, we are building a brand new international terminal in Fort Lauderdale, Florida, which will open mid-year. The new five-gate terminal will serve as an international gateway for all points south and will be a critical component of our growing network. And speaking of our route map, we have a list of 50 potential destinations where we could plant the Southwest flag—more possibilities than we’ve ever had in our history. I would love to add a couple new destinations this year, but you’ll have to stay tuned to find out where. With all these exciting developments on the horizon, you can also rest assured that we have an intense focus on the basics that remain at the heart of who we are—operating a reliable airline with the best Hospitality in the world, all with low fares and no hidden fees!

Gary Kelly Chairman, President, and CEO Southwest Airlines

PHOTOGRAPHY BY STEPHEN KELLER

Happy New Year!

14 SOUTHWEST MONTH 2016

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Give your guests another reason to cheer on Game Day. Youâ&#x20AC;&#x2122;ve got the stuff to make life rich. Like the perfect recipe for any get-together. For more recipe ideas, visit pinterest.com/ritzcrackers.

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2. HEAT oil in medium skillet on medium heat. Stir in sofrito sauce; cook 2 min., stirring frequently. Add meat; cook and stir 2 min. or until heated through.

3. PLACE 16 crackers in single layer on baking sheet; top with cheese. 4. BAKE 3 min. or until cheese is melted. 5. TOP with meat mixture and remaining crackers to make 16 sandwiches.

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Saludos de Gary

¡Feliz Año Nuevo! Espero que este saludo los encuentre sanos y felices, con mucho que esperar en los meses que vienen. ¡Y espero que sus propósitos todavía estén intactos! En Southwest Airlines, 2017 se perfila como un año agitado, lleno de grandes hitos y mucho que celebrar. Este año estamos implementando un nuevo sistema de reservas, que es el proyecto más grande que hemos emprendido en nuestros 46 años de historia. Como se pueden imaginar, para una aerolínea un sistema de reservas es como un sistema nervioso, e impacta a cada uno de los más de 100 millones de Clientes que servimos al año. El año

pasado comenzamos a ofrecer itinerarios en el nuevo sistema, para los viajes que se realizarán posteriormente este año. Nuestro nuevo sistema nos dará más herramientas y capacidades, para poder ofrecer a nuestros Clientes más valor y conveniencia. Hemos invertido años en la preparación de este proyecto, y estamos emocionados de verlo llegar a buen puerto. Otro hito importante viene con la entrega de un nuevo tipo de avión: el Boeing 737-8, también conocido como el MAX. Southwest es el cliente de lanzamiento de este nuevo avión de Boeing, que incorpora una nueva variante del motor que reducirá nuestra quema

de combustible y las emisiones de dióxido de carbono en aproximadamente 14%. El MAX promete aumentar nuestra confiabilidad operativa, ofrece más comodidad y servicios con un nuevo interior para nuestros Clientes, y ayudará a mantener nuestros costos bajos, para que podamos pasar los ahorros a ustedes en forma de tarifas bajas y sin cargos ocultos. Estoy emocionado de dar la bienvenida a este nuevo avión para incorporarse a nuestra flota este otoño. A medida que aumentamos nuestra presencia internacional, estamos construyendo una nueva terminal internacional en Fort Lauderdale, Florida, que se inaugurará a mediados del año. La nueva terminal de cinco puertas servirá como enlace internacional para todos los puntos del sur y será un componente crítico de nuestra creciente red. Y hablando de nuestro mapa de rutas, tenemos una lista de 50 destinos potenciales donde podríamos plantar la bandera de Southwest, es decir, más posibilidades de las que hemos tenido en nuestra historia. Me encantaría añadir un par de nuevos destinos este año, pero tendrán que estar atentos para averiguar dónde. Con todos estos emocionantes acontecimientos en el horizonte, pueden estar seguros de que mantenemos nuestro enfoque en los elementos básicos que permanecen en el corazón de lo que somos: operar una aerolínea confiable con la mejor Hospitalidad en el mundo, ¡y todo con tarifas bajas y sin cargos ocultos!

Gary Kelly Presidente de la Junta Directiva, Director Ejecutivo y Presidente Southwest Airlines

PHOTOGRAPHY BY STEPHEN KELLER

¡Feliz Año Nuevo!

16 SOUTHWEST MONTH 2016

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You go the distance so families don’t have to Your donation of your Southwest Rapid Rewards® points to RMHC® helps keep families with sick children close to each other and the care and resources they need, when they need it most.

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Our Star

“My job is a new challenge every day, and I look forward to that.” —JESSICA LACOURSIERE, CUSTOMER SERVICE SUPERVISOR Compassion and Hospitality are at the heart of everything at Southwest, and Phoenix-based Jessica LaCoursiere consistently demonstrates these values as a Customer Service Supervisor. Each day, Jessica owns the behind-the-scenes challenge of directing different departments to work together cohesively. Jessica finds energy in showing Hospitality to Customers and Employees as she makes a constant effort to connect our Customers to what’s important in their lives. We are grateful to have Jessica, who is encouraged by change and transition, in our Family. —Alison Dee, Communication & Outreach LEND AN EAR “People need someone to listen to them, and they don’t always need your advice. Listen first, and if you’re asked for advice, then give it.” GOOD GENES “My father retired from Southwest after almost 30 years as a Ramp Supervisor. It’s been in my blood for a long time.”

PETAL POWER “I’m always doing a floral arrangement or wreath arrangement—it relaxes me.” TAKE CHARGE “As a supervisor, there’s a lot on your plate. Bridging the gap between departments can be a hard thing to do.”

PHOTOGRAPHY BY BRANDON SULLIVAN

To thank Jessica for her work and dedication, Penn & Teller is proud to give her two tickets to see the show in Las Vegas. Congratulations, Jessica!

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The A-List

“Southwest gets it. They understand that Customer Service is important.”

—QUINTIN COLE, REGIONAL VP OF OPERATIONS, INTEGRITY REHABILITATION GROUP Quintin Cole has many passions in life, from physical therapy and brewing beer to flying Southwest. Although Quintin lives in Chicago, his career in the physical therapy industry sends him all over the country. He doesn’t mind the commute, though. He enjoys the chance to take a few Customer Service pointers from Southwest and apply them to his other business—brewing. As co-owner of Vice District Brewing Company, Quintin knows the importance of valuing Customers. Whether it’s using points to bring his son on a trip or enjoying no change fees, he appreciates the flexibility Southwest offers. Thanks for choosing us, Quintin! —Tiffanie Abbott, Communication & Outreach READY OR NOT “With any type of travel, there will always be things outside your control. Things happen; just be prepared for when they do.” REMOTE OFFICE “I’m gone Monday through Friday for my work with physical therapy, but thanks to Southwest, I can manage my brewing business at 35,000 feet.”

LEND A HAND “One valuable thing I’ve done with my Rapid Rewards points was donate them to my sister so she could see a specialist when she was having serious health issues.”

BREW GURU

Quintin works in the physical therapy industry and owns a Chicago brewery.

Quintin’s travels earn him A-List status through

35,000

tier qualifying points.

PHOTOGRAPHY BY TAYLOR CASTLE

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Spotlight

SPACE RACE

Empowering the Future of STEM

Southwest Airlines encourages youth to tackle complex challenges. Every day, roughly 3,900 flights are operated across the Southwest system, with more than 700 aircraft transporting hundreds of thousands of Customers to 100 destinations. It takes good People to execute such a complex operation. Our airline requires People who know the science and mathematics of avionics, who develop the technology that deploys our fleet, and who engineer and maintain our aircraft. More than ever, the skills developed in the fields of STEM—science, technology, engineering, and mathematics—are necessary today and for our future. It’s important to encourage and empower our youth—especially young women—to think about a career in STEM. That’s why we’re excited about the film Hidden Figures. The movie tells the story of Katherine G. Johnson (Taraji P. Henson), Dorothy Vaughan (Octavia Spencer), and Mary Jackson (Janelle Monáe)—three brilliant African-American

women who worked at NASA and served as the brains behind one of the greatest operations in history: launching astronaut John Glenn into orbit. This stunning achievement restored the nation’s confidence, turned around the space race, and galvanized the world. The visionary trio crossed gender and race lines to inspire generations to dream big. Studies have shown that most girls decide on the career path they are most interested in by fifth grade. If we don’t engage young minds at an early age, then it could be too late to inspire them to choose STEM-related careers. Southwest’s Campus Reach Program strives to engage students at an early age, spark an interest in aviation, and launch their careers—especially in STEM positions. As we expand opportunity for traditionally underrepresented talent at Southwest, we build toward our vision of being the world’s most loved, most flown, and most profitable airline. From elementary school presentations to high school and college internship programs, Campus Reach fosters relationships, building a robust talent pipeline for our future. Visit Southwest.com/campusreach for information on programs offered at Southwest, where it’s more than just a career, it’s a cause. —Greg Muccio, People

PHOTOGRAPHY BY HOPPER STONE, SMPSP

Watch Hidden Figures in theaters this month.

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Community Outreach

Forging Lasting Relationships

Southwest brings Customers together through community outreach. Southwest Airlines has always stood for People. In four decades of taking Customers from one destination to the next, we’ve discovered our Purpose: to connect People to what’s important in their lives through friendly, reliable, and low-cost air travel. By serving Customers and fostering those connections, we’ve seen the communities we serve flourish. It has become apparent that, in the air and on the ground, community is more than a place—it’s the heart of what brings us together. At Southwest, we’re known for our Heart, and our Heart has many facets. LOVING PEOPLE

Our Heart is to take care of People because we’re more than an airline—we’re your neighbor. By creating resources like our Medical Transportation Grant Program, we’re able to provide love and comfort to families facing difficult challenges.

BUILDING RESILIENCE

Our Heart is to make connections that empower communities to thrive by investing in civic and local relationships. Our Southwest Airlines Heart of the Community Program builds connections that bring people together and strengthen communities for a more resilient future. LIVING RESPONSIBLY

Our Heart is to do what’s right by championing communities and respecting our resources through environmental initiatives. By living and working the Southwest Way, we connect People and communities in a way that’s as uniquely us as the color of our planes. As humanitarian Jean Vanier said, “One of the marvelous things about community is that it enables us to welcome and help people in a way we couldn’t as individuals.” With 43 consecutive years of profitability, Southwest is one of the most honored airlines in the world, known for the importance of our People and the communities we serve, as well as our commitment to efficiency and the planet. The 2015 Southwest Airlines One Report™ can be found at SouthwestOneReport.com. —Laurie Barnett, Communication & Outreach

24 SOUTHWEST JANUARY 2017

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You Made Our Day WANT TO SHARE YOUR STORY? Have you witnessed an over-the-top act of Southwest Airlines Employee kindness? Let us know at Southwest.com/ contact-us.

time, but this really made me smile. Thanks, Southwest, and thanks, Captain Mike. A simple gesture, but a huge smile of gratitude! —Elizabeth Newell

Dear Southwest,

During a layover in Chicago, we had time to get off the plane, but when we returned to the gate, we got word that there was a mechanical problem. Our gate, plane, and time of departure had changed—not by much, but enough for some passengers to grumble. Imagine our surprise when, a little over an hour later, we were up in the air and the flight attendants announced that our captain, Mike Koch, had purchased 140 cheeseburgers for the passengers. I travel on Southwest all the

R ACE TO REPL ACE

My 6-year-old daughter stepped away from her carryon bag at LAX, and it was whisked away by the airport police. The bag held all of her belongings for

ILLUSTRATION BY LEVI HASTINGS

MAGICAL TREAT

I just had the best airline experience on my flight from Dallas thanks to flight attendant Deborah Cunningham. She saw that I was reading Harry Potter and said that she was a huge fan as well. We started talking about Universal Studios and Disney World and how we both enjoyed checking them out. She also told me about BeanBoozled, jelly beans made by Jelly Belly that have funny and gross flavors—just like a treat in Harry Potter. Deborah mentioned that she Potter thought I would enjoy trying them. After we landed, I told her to take care and didn’t think I would ever see her again. My flight was delayed so I went to a restaurant to grab some dinner. Halfway through, someone tapped my shoulder— it was Deborah with a big box of the jelly beans she was telling me about. It was such a genuinely nice thing and was so appreciated. —Branden Lang

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a trip to a remote destination in the Caribbean. With tight connections, we had no time to shop before we boarded a sailboat for nine days. She was in tears on the flight, convinced that she had ruined the trip because she was not “big girl enough” to remember her bag. The caring flight attendants—Fridy Giakoumakos, Julie Lawson, Delynn Porter, and Joe Donnelly—learned about the predicament and sprang into action. They looked up the airport phone numbers so we could locate the bag when we returned. During a stopover in Phoenix, they ran to a gift shop to buy a T-shirt and stuffed animal for Olivia. And, after taking note of Olivia’s size and style, they coordinated with inflight base coordinator Karen Johnson in Orlando to buy Olivia a replacement wardrobe for our trip. When we got off the plane in Orlando, someone was waiting with two bright pink backpacks filled with everything a little girl would need on vacation! Tears turned to smiles and we had a fabulous vacation. Thank you for showing Olivia

how it feels to receive such compassion and generosity. She will, without a doubt, pay these values forward. —Kimberly Duensing MILITARY MOM

You have a real hero working for you at the San Antonio airport. Customer service agent Brenda Reinemund worked magic to change my return flight home so I could travel with my son who was being deployed. His deployment was moved up a day, and he was rerouted through BWI, our home airport, with a day layover. I decided I had to try to get home, so I headed for the airport to see if I could leave early. That’s when I met Brenda at the Southwest ticket counter. I explained that I wanted to get back to Baltimore so my son could visit our home before he had to head overseas, and she was able to find one last seat on his same flight! She offered such kind words, wishing him well and asking me to thank him for his service. I’ll never forget that “mother to mother” conversation. Brenda is a shining

example of the excellent customer service Southwest is known for. —Susan S. A SIGN OF CELEBR ATION

I recently had the pleasure of traveling on Southwest from Denver to Los Angeles with my deaf and intellectually disabled sister. We were meeting family there to celebrate my sister’s 60th birthday and had the good fortune of having Salvador Sigala Saldivar as our flight attendant. When he found out that my sister was deaf, he quickly learned a few signs in American Sign Language so he could communicate with her. He also fashioned a clever birthday crown out of pretzel packets, straws, and coffee stirrers, which she wore with glee for the rest of the flight. When we deplaned, he was happy to pause for several pictures and again wished her happy birthday in ASL. She practically skipped down the jetway. From the bottom of my heart, thank you for helping kick off the trip of a lifetime for my sister in such a fantastic way! —Carolyn Krawczyk

I was hired by an “ Aztec more than 20 years ago. Now I turn to San Diego State to find top professionals knowing that SDSU graduates come from an outstanding academic program equipped with both theoretical and practical skills along with the core values demanded in the accounting field.

”

— Aron Getty (’95), Partner, Considine & Considine Certified Public Accountants

Career Services

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from the editor

Dear Reader, Someone once asked a poor Yankee widow how she managed to feed her 10 children. She replied, “I make what they don’t like and give them as much as they want.” She reminds me of my mother, rest her soul. While neither poor nor a widow, Mom took the same pride in being a terrible cook. Mom was no radical. She said grace before dinner and wore gloves well into the ’60s. Her one act of rebellion was cooking for her family of six. Mom’s hamburgers looked like they came out of a nuclear reactor. Her boiled vegetables forgot they had ever been alive. I once came home from third grade raving about the shepherd’s pie served in the cafeteria. None of the other kids liked the shepherd’s pie. When they saw me scarf my portion and beg my friends for their

untouched plates, kids made fun of me. I told Mom and she laughed as if I had vindicated her. I was living proof that she was different from the too-perfect mothers on Ozzie & Harriet and Father Knows Best. These days, food has become another thing for many parents to feel guilty about. Sure, nutrition is important, it’s nice to please your kid, and the noblest parents try hard to reconcile the two. But there’s something to be said for my mother’s attitude. A little imperfection in childhood can lead to a real appreciation for adulthood. I loved the food in college, and my mouth waters at the memory of every restaurant meal. While I inherited my mother’s lack of cooking zeal, my children got my wife’s culinary genes and grew up to be superb cooks. I almost feel sorry for my future grandchildren. They’ll be deprived of the low standards my mother bequeathed me. Thanks, Mom.

Jay Heinrichs

PHOTOGRAPHY BY DEBBISMIRNOFF/ISTOCK

EDITORIAL DIRECTOR @JAYHEINRICHS

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Talk to Us Send your letters to 2811 McKinney Ave., Suite 360, Dallas, TX 75204. For comments or questions directed at Southwest Airlines that don’t pertain to the magazine, please visit the “Contact Us” page at Southwest.com. letters@south westmag.com facebook.com/ Southwest Magazine @SouthwestTheMag #SouthwestMag @Southwest Magazine #SouthwestMag

While reading Alison Miller’s “Where the Wilder Things Are” [November 2016], I had to stop and pat my eyes before I could continue. It hit me hardest when I read the line about her mother and how she “wished she were alive and healthy and could fly to Vegas or L.A. or Tucson to join us.” At that moment, I was on my way to pick up my mom and take her, along with my sister, on a girl’s getaway to Las Vegas. My mother is a breast cancer survivor and I take for granted the time I have with her. I admire Alison’s courage to defy the norm and explore what people, including myself, only dream about as we get ready for work every day. Thank you for reminding me to take the time to look up and see “180 degrees of star-studded sky.” Laila Gil PLANO, TEXAS

/ Alison used to be on our staff, and we miss her every day. We’ll be sure to have her make you cry (and laugh) in future issues! CONTINUED ON PAGE 34

PHOTOGRAPHY BY DESIREE ESPADA (MAGAZINE)

Dear Editor,

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CARPE DIEM

I can’t stress enough how impactful I found “Where the Wilder Things Are.” Recently, I've been travelingfor medical school interviews and have pushed aside time with friends and trips to see my boyfriend. I emulate my father in that way. Most of my childhood memories of him are after long days at work, spending what time he could with us. Unfortunately, he passed away last October. The article reminded me of what my dad missed. Tonight, I’m traveling to Dallas to surprise my boyfriend. This is the moment to push everything else aside. Thank you for this story.

Katie Povey SHREWSBURY, NEW JERSEY

/ We’re sorry for your loss, Katie. But you’re wise to seize the day. COOL PROTOCOL

As a retired emergency room physician, I enjoyed “Your Cold, Cold Heart” by Jeff Ruby [November 2016]. At my former hospital in New

“

I was looking for a financial investment that could provide ongoing income to sustain our family for the long haul.

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Franchisees David and Shannon Willis

Jersey, a protocol for post-cardiac arrest therapeutic hypothermia was instituted soon after its benefits became clear. This lifesaving treatment should be the standard of care at every U.S. hospital. After all, ice is not an expensive drug.

Richard Berger

of sound mind and healing body. Every day I get to thank the hospital staff. Now, I have the opportunity to thank Dr. Abella.

Al Bonnenfant YUBA CITY, CALIFORNIA

/ Wow, what a story. Here’s to a complete recovery, Al.

VAIL, COLORADO

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stuff in Vail. Thank you for your note, Richard. MEDICAL MARVEL

I am one of the 11 percent of cardiac arrest patients described in “Your Cold, Cold Heart.” Last year, I headed to a blood-drawing station, and later collapsed on the ER steps. Within minutes, people were performing CPR, but they eventually had to “call the code.” Still, the doctor tried one more time. My heart started, but I was in a coma. The staff decided to cool my body down using the protocol suggested by Dr. Ben Abella. Long story short: I woke up with four broken ribs, but

Vermillion Fizz! Recipe courtesy of @SouthwestAir magazine!

@whitneymiller CORRECTION

In “Your Adventure In The OC” [December 2016], the photo on page 88 is of Huntington Beach, not Laguna Beach.

Investing in the future While working in corporate America, David Willis witnessed the uncertainty that comes with being an employee instead of an owner, particularly in the banking segment. He says “I was looking for a financial investment that could provide ongoing income to sustain our family for the long haul.” As a result, David chose to purchase real estate and build an all-new location with support from Kiddie Academy’s Real Estate and Construction teams. With prior business experience working for brands such as GE and Bank of America, David did a great deal of research before deciding to open his Kiddie Academy of Charlotte – Blakeney in August, 2011. He knew the market, believed in the Kiddie Academy concept, and most importantly, understood what children and parents need from a childcare center. His customer-centric approach has distinguished his Kiddie Academy in the market.

For David Willis, building a new Kiddie Academy location helped him to reach both a personal and professional goal. “Finding childcare for my two children certainly spurred me to consider opening my own business. My wife and I couldn’t find the educational experience we wanted for our own children, so we saw opening our Kiddie Academy as an investment in our children’s future as well as a business venture.” Over the last several years David and his academy have won several awards, including Community Leadership, Sales and Customer Service, Best Practices: Character Education, Developmentally Appropriate Curriculum, Health and Fitness and Technology Education.

Learn about Kiddie Academy at www.FranchiseKA.com or by calling 410-777-5352.

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contributors

Meet the people behind this issue.

Heidi Stevens WRITER

Daily Bread / p. 56 A mother of three, Heidi understands the reality of kids’ diets. Her children love to visit Chicago's Logan Square Farmers Market. “We often piece together a meal of deviled tofu, organic basil, tomatoes, cheese, and freshly baked bread. Other weeks we just buy doughnuts.” @HEIDISTEVENS13

James Gilleard ILLUSTRATOR

Beyond Mars / p. 62 James brought the red planet to life on the page, but Europa, one of Jupiter’s moons, is actually at the top of his space travel bucket list. “I’d go to find out if there is an ocean beneath the surface, and whether that ocean contains life. It would be incredibly exciting.” @JAMESGILLEARD

Laura Yan WRITER & ILLUSTRATOR

The Accidental Cook / p. 51

Gregg Segal PHOTOGRAPHER

Cover; Daily Bread / p. 56 Gregg approaches his work with the “sensibility of a sociologist,” exploring cultural identity through topics like Alzheimer’s and inner-city public pools. He turned to food for this latest project, photographing kids surrounded by a week’s worth of meals. When he's traveling on assignment, the self-proclaimed foodie likes to seek out adventurous bites. “Poppy, in Seattle, stands out for serving Indian-style thalis with Pacific Northwest ingredients.” @GREGGSEGAL

Before moving to Vancouver, Laura found culinary inspiration in New York’s plethora of restaurants. For Jamaican comfort food, she heads to Brooklyn’s Fisherman’s Cove for dishes like oxtail, rice, and peas. “It warms your heart and soul as much as it fills your stomach.” @LAMEEP

Rob Wilson ILLUSTRATOR

Embrace the Mess / p. 48 “I haven’t seen the top of my desk in a very long time. It looks unorganized, but there’s a system,” says the artist behind this month’s Solution page. At the peak of the pile are sketch books and pens by Muji, Rob’s go-to for minimalist office supplies. @ROBWILSONWORK

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PLAY Eat

Ditch the fork. We won't judge.

TRE NDING

PHOTOGRAPHY COURTESY OF ASHLEY SEARS (DONOSTIA), CHARLIE VILLYARD (AATXE), AND PINTXO

Pintxos

First, a quick linguistic lesson. The word “pintxo” comes from the Spanish verb pinchar—to pierce— hence the bar snack’s traditional setup: a piece of bread, toppings, toothpick. Popular in Spain’s Basque region, these one-to-two bite noshes are used to gird the system against the bar’s other refreshments. Anchovies pervade Basque cuisine, and at Anxo in Washington, D.C., they’re offered with everything from roasted eggplant to quail eggs. Save room for the salt cod buñuelos, fritters with a piquant pepper sauce, and wash it all down with a tart cider. Try the collaboration with Maryland’s Millstone Cellars Cidery and, come this spring, ask for a taste of Anxo’s house-fermented variety.

SMALLER BITES

/ NEW YORK CITY

Grab a seat in the front window of Donostia and munch on crusty bread topped with razor clams, white bean puree, and peppers.

PHOTOGRAPHY BY SCOTT SUCHMAN

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/ SAN FRANCISCO

The bites at Aatxe are driven by the bounty of Northern California. Be sure to try the jamón and squash croqueta.

/ SEATTLE

Pintxo’s tiny kitchen is churning out memorable dishes like house-smoked trout rillettes and Gilda skewers with anchovies and olives.

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12/8/16 1:13 PM

PLAY Drink ORDER THIS

The Rye Monk

For a bit more sweetness, add ¼ ounce sugar cane syrup.

This is a monk story. Some are real monks— the French ones who have made their herbal Chartreuse liqueur for nearly 300 years—and some are made up, like the ones Alexandre Le Grand claimed developed the recipe for his honey-forward Bénédictine. (He devised the myth to boost sales; it worked.) Both liqueurs come together at The Crunkleton in Chapel Hill, North Carolina. By combining them with cognac and rye whiskey—the name of the drink makes sense now, right?—owner Gary Crunkleton has created a peppery tipple, balanced with lime juice. Rumor has it that only two monks know the 130-ingredient Chartreuse recipe. Gary is more democratic with this cocktail.

MAKE IT ↖ Combine ¾ ounce Rittenhouse rye bonded whiskey whiskey, ¾ ounce Hennessy V.S cognac, ½ ounce green Chartreuse, ½ ounce Bénédictine, ½ ounce fresh-squeezed lime juice, and a dash of Angostura bitters with cubed ice in a Boston shaker. Cover the shaker with a mixing glass and shake. Strain into a coupe glass and garnish with a swath of fresh ginger. 40 southwest january 2017

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PLAY Sleep

Pontchartrain Hotel Originally built in 1927, this New Orleans classic has been reborn with an eye for what made it famous in the first place. Rooms are filled with a dreamy mix of Caribbean furniture, antique mirrors, glitzy chandeliers, and mint and ivy green carpets. The St. Charles Avenue streetcar passes by the front door, where 200-year-old oak trees are still accented with last year’s Mardi Gras beads. The rooftop bar evokes the feel of a 1940s

artist’s loft—a nod to Tennessee Williams, who penned A Streetcar Named Desire while living here— and offers views of the Mississippi. Downstairs, the menu at the Caribbean Room is dotted with filet de boeuf and Mile High Pie, two dishes from a previous incarnation of the restaurant. Because, sometimes, you just want a classic.

WANT MORE? Browse the Inflight Entertainment Portal for the best spots to eat, drink, stay, and play in your final destination. It’s free!

DINE The hotel’s Mile High Pie tops scoops of vanilla, chocolate, and peppermint ice cream with chocolate sauce and meringue.

EYE ↑ Each room is adorned with Deep South antiques, evoking a cozy feel.

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WORK Number

PHOTOGRAPHY BY BIWA/GALLERY STOCK

Talk about wanting to make a good thirst impression. According to a survey commissioned by Budweiser, a good chunk of us worry about how our beverage choices are perceived by colleagues. (In general, the results indicated that opting for a beer or a margarita makes you seem more approachable than choosing a glass of wine.) When we’re with kindred spirits, however, concern over sending signals fades: Only 20 percent of the 2,000 respondents carefully considered their picks while out with friends. As for what you should order if you’re looking for a raise, well, let us drink—er, think—on it.

39%

of us think strategically about our drink choices at work events.

LIBATION REVELATION The survey also showed that 61 percent of us think that what we drink at a bar offers significant clues about our personalities.

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WORK Takeaway

The third season of Millennial debuts Jan. 11.

OUT TAKES CREATIVE SPACE I live in Portland, Maine, where I’m not surrounded by people in the industry, and I still record episodes in my closet. I want to continue the same sincere, honest energy I had in the beginning.

Adulting: itˇs harder than it sounds, says this twentysomething podcast host. I started Millennial to talk about the coming of age that happens for everyone. There’s no textbook on how to navigate your twenties, and for someone who has been in school their whole life, it’s a huge shock to leave that infrastructure. Often the people you look up to reflect on struggling when they were young, but it’s from such a

distance that it doesn’t feel real. I wanted to document this part of my life, and the podcast has given me permission to jump into difficult conversations and ask people close to me hard questions. It’s taught me that even though being open and vulnerable is scary, it helps us all.

IN A WORD We talked about changing the title of the program because it’s a buzz word that has all sorts of meanings, some negative. But I like the idea of people having to confront their own bias before they listen. PHOTOGRAPHY BY MEGAN TAN

Megan Tan

ON RECORD People are used to me recording conversations, but there’s a lot that goes unrecorded. I studied photography and people said if a beautiful light was shining through and no one had their camera, that was like a picture that only God would see. There are those moments that I’m happy to let slip by.

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WORK Solution

Learn more about the science behind messy behavior at timharford. com.

and posters on the wall. Not surprisingly, workers preferred the latter and were more productive. But researchers found it wasn’t so much due to the space—it was the control workers felt they had. With one group, they encouraged workers to arrange everything, but right before they sat down, the researchers rearranged it. If you saw a picture of the space, it still looked fine, but workers resented it. They felt physically uncomfortable, they despised the experimenters and the company, and they got less done.”

Embrace the Mess

Disorder, surprisingly, is the key to happier and more productive workers, says economist Tim Harford. You talk about an “empowered office space.” What does that look like? “As a manager, you have to be able to let go a bit and allow people to personalize,” says Harford, author of Messy: The Power of Disorder to Transform Our Lives. “British psychologists conducted an experiment where they created two different spaces: one stripped down and minimalist, the other more typical with a potted plant 48 southwest january 2017

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What can a messy desk tell us about ourselves? “There are subtle hints about our behavior in the way things are organized. Take a pile of papers. It seems random, but it’s not. As you work, you pull out one document and stick it on top of the pile, and then the next. Slowly, the good stuff that keeps getting used rises to the top and less important things sink to the bottom. At some point, you can discard the bottom half. With a filing approach, you store things prematurely and wind up with cabinets of neatly labeled stuff that you can’t really find and don’t really need. You’ve spent a lot of effort to have the appearance of tidiness, but it’s not practical.” How can tidy people learn to let go and embrace the mess? “Recognize that life itself is messy. It’s fine to tidy up, but don’t think of mess as some terrible moral failure. It’s just a sign that life is being lived.” ILLUSTRATION BY ROB WILSON

11/30/16 3:06 PM

WORK Startup

Early risers can enjoy one hour of yoga before the dancing starts. Tickets for the full three-hour experience are $35.

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Start your workday the best way we know how: with a dance party. Here’s how co-founder Radha Agrawal describes the immersive experience: Daybreaker was born out of frustration over nightlife—no one was actually acting like themselves. Co-founder Matthew Brimer and I wanted to focus on what we were really there for—to dance, to be in a community, to dress up—and do it in the morning. With Daybreaker, we email community members the venue about three weeks before a date. The events usually start between 6:30 and 7 a.m., and for two hours we have a full-on dance

experience with a DJ. Every 15 minutes, we introduce a “wow moment,” which can be anything from an aerialist to a slam poet. During the last 15 minutes, we stop the music for a secret performance, anything from a singer-songwriter to a speaker. Tickets are $20 for early bird and $25 for general admission; that includes green juice, coffee, tea, and breakfast treats. Daybreaker has five core values: wellness, camaraderie, self-expression, mindfulness, and mischief. The whole idea is to start your day with a wink.

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12/9/16 2:36 PM

Stanford University and Texas A&M Studies Agree: Two Key Ways to Improve Your Health and Productivity

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Point of View

The Accidental Cook

For years, I avoided the kitchen. Then I found an unlikely recipe for success. / STORY AND ILLUSTRATION BY LAURA YAN

henever i fly home for the holidays, my mom always prepares a table full of dishes: salty Nanking-style duck and chicken broth and stir-fry everything. Whenever I ask for the stir-fry recipe, she’ll say, “It’s easy,” and tell me to use a wok and high heat and oil and soy sauce and ginger and Lao Gan Ma chili oil and throw in some frog legs and peppers and voilà, it’s done. When I try to replicate this, I inevitably fail. My mom likes to boast that she never learned to cook until after she got married. There was always someone else to do it for her. Her hands are delicate and preserved, not cut and blistered from knives and oil and scrubbing stains off spoons. Cooking makes you happy, she says, especially when you’re doing it out of love, not like a servant, slaving away for someone else. Although I grew up eating elaborate home-cooked meals, I was never interested in learning how to cook myself. Part of this I blame on New York. I’ve lived in tiny apartments with tiny kitchens shared with up to five roommates, and I’ve always had an abundance of cheap food within walking distance: dollar slices, $2 pork-and-chive dumplings, $5 halal lamb over rice, and the best pad kee mao in Brooklyn, january 2017 southwest 51

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delivered for $12 with tip. I did try cooking some things. Most notably, ramen with an egg stirred in. (I graduated to ramen with spring onions and a poached egg and sometimes even some small-leafed greens, which makes me feel more accomplished than boiling water and throwing in baby bok choy should probably make anyone feel.) I also made fried rice, pasta, and occasionally soup. Once, I even baked a loaf of bread.

2017 PERFORMANCE DATES: JAN 25, 2729

Mostly, though, I learned to love the food I was eating in restaurants. MY FRIEND ADRIAN is a foodie who prefers the term “food conscious.” Some of my earliest memories of New York are of the two of us going to fancy restaurants together. We’d take the 4 train uptown for late night walks in Central Park, and then we’d eat spicy spaghetti amatriciana at Nicola’s

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on 84th Street, or cross Washington Square Park to get to Panca, a small Peruvian restaurant in the West Village. Eight years later, I still remember delighting over their quarter roast chicken. Going to restaurants I couldn’t afford made me view eating differently. Unlike the home-cooked meals I took for granted, this was a pleasure defined as much by the company and the environment as it was by the food itself. Adrian now works as a butcher at Bi-Rite Market in San Francisco, a fancy, locally grown-everything grocery store where you get to sample kumquats before you buy them and products come with hand-drawn labels. When I visit, we usually go to marvelous restaurants and spend way too much money, but one time, he cooked. He’d been downcast about his job or a relationship or some other burden of life, and I’d recently returned from months of traveling, unsure about my own place in the world. I watched Adrian chop asparagus and grate the zest of a fresh Meyer lemon to make fettuccine, and grill a New York strip steak medium rare. We ate outside on the fire escape and drank wine in the afternoon sun. On that visit, I happened upon Tamar Adler’s An Everlasting Meal on Adrian’s bookshelf. Tamar was an editor at Harper’s before working at several recognizable restaurants: Prune and Blue Hill in New York, Farm 255 in Georgia, Chez Panisse in California. “When we cook things, we transform them,” she writes. “And any small acts of transformation are among the most human things we do.” An Everlasting Meal is a love letter to cooking, not as a tedious chore or an impossible skill, but as something alive and beautiful. There were tips for what to do with the ends and stems of vegetables and how to fry tiny fish, and chapters titled “How to Paint Without Brushes” and “How to Light a Room.” The possibilities bewitched me.

12/9/16 2:16 PM

I moved to Vancouver in 2014, and for months I was miserable, missing New York and thinking that I’d made a terrible mistake. But there was one glimmer of brightness: For the first time, I had access to a good kitchen. There were grocery stores close by, with shiny tomatoes and Fuji apples grown right in British Columbia. I started by making breakfast. I studied a recipe and bought organic eggs with sun-bright yolks. I scrambled and cooked them just enough, soft and lovely, and sprinkled them with salt, freshly cracked pepper, and tiny sprigs of thyme. Then I scooped them atop thick buttered toast and ate them on a pretty plate in the dining room of a house that was finally starting to feel like my own. My ambitions grew. I bought a bag of fresh pepper leaves at the grocery store and had no idea what to do with them, so I invited a few new friends over to make chicken tinola, a ginger-based Filipino soup. I do not want to tell you how many trips to how many grocery stores I went on to find every ingredient (like the elusive green papaya, which I could have easily substituted), or how I finally got everything else but forgot the ginger. In the end, none of it mattered. My friends arrived, and we drank wine and ate chestnuts and took forever to cook a soup that should have been very simple. It was a wonderful night. A YEAR AFTER the tinola, I watched chef Tony Minichiello’s demonstration at the front of cooking class. I loved Chef Tony: his joy as he held up a peeled Walla Walla onion under the light; the exuberance with which he described grilling a cob of corn and rubbing it with butter, lime, and chili oil; how he refused to tell us how long or at what temperature to cook anything (“You cook it until it’s done.”); how you should toss a salad with your hands (“And if you find that icky, grow up!”); and how,

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watching him meditatively chop carrots without the dreary chop chop chop of a cook who doesn’t know better, I believed that I might learn to do the same. Chef Tony’s class was for “serious amateurs.” He was delighted that none of us took offense at the term “amateur”—in French, after all, it just means “lover of.” We each received an apron, and many of us had bought brand new knives. For me it was an eight-inch Victorinox Fibrox chef’s knife, a Wusthof paring knife, and a pastry scraper. I was thrilled when the lady at the store asked if it was for home use, and that I could answer, “I’m going to cooking school!” Watching Chef Tony felt like watching a cooking show in real life. He didn’t use measuring cups or timers. When faced with a decision like which part of the chicken bone to throw into the soup, he asked himself, What would Grandma do? We learned about mirepoix and bouquet garni, pretty French terms for the base note and seasonings of a broth. We practiced the roll cut on celery (successfully) and carrots (a little less successfully). We learned how big or small to cut things by asking, “What do I want in my mouth?” We made a chicken broth and added salt in five-finger pinches. We made a salad by throwing together walnuts, watermelon, leaves, and quinoa in little plastic tubs and topping that with a vinaigrette made out of lemon, olive oil, and a sprinkling of fennel seeds. (In my enthusiasm for chopping things up, I accidentally minced the leaves of our salad.) We made an Azteca soup. We tasted a tiny piece of jalapeño to decide how much of it to add. We took the drumsticks out of the stock, unpeeled the skin, and tossed strips of chicken into the pot. We topped the soup with crumbled red tortilla chips, avocado, and cheese. We did not use a single measuring spoon. I sent my mom a picture of every dish I made in class, and she was

F1_essay_KT.indd 55

thrilled. Hope you come back home soon so we can try all dishes you made, she texted. The truth is, I’m still not exactly a great cook. Sometimes I attempt cooking class meals at home and end up with mildly (to wildly) disappointing dishes that I do not photograph. But I do send my mom pictures of the pumpkin cheesecake pie I bake for a friend’s birthday, or my replica of the salad she always makes, with a dressing

made from soy sauce, vinegar, sesame oil, sugar, and, yes, Lao Gan Ma chili oil. Each time, she responds with delight. I don’t think she’ll mind my mistakes the next time I visit. After all, I’m learning how to cook with love, and that makes even a burnt steak—I hope—taste that much better. Laura Yan has written for Pacific Standard, GQ GQ, and Longreads. She lives in Vancouver.

12/6/16 2:29 PM

LEONA DEL GROSSO, 4, AND A WEEKâ&#x20AC;&#x2122;S WORTH OF HER MEALS

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p. 57

STORY BY HEIDI STEVENS PHOTO ESSAY BY GREGG SEGAL

What are our kids eating? The key to good health is to help them discover the answers for themselves. da i ly b r e a d

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Clockwise from top left → Prince Miller, 14; Alex and Jessica Lewis, 10 and 8; Jesus Lino, 17; Bradley Choi, 10

Our children flitted this way and that, scrambling up the playground’s synthetic hills and careening past their wary parents, each of us struggling mightily to make a proper first impression. We were gathered for a preschool meet-and-greet, knowing these were the mothers and fathers with whom we would spend a school year’s worth of evening fundraisers and Chuck E. Cheese’s birthday parties. Names and pleasantries were exchanged. Careers and sports scores were discussed. Eye contact was more or less sustained, save the occasional scanning of the playground for an inventory of offspring. I felt relaxed, like maybe I was passing for a person who knew what she was doing, despite the fact that parenting remained a bewildering, if joyful, labyrinth. I was three years in at the time, but every day felt like walking into a brand-new job with a brand-new boss. Never mind all that, I thought. This is going swell. Then the snacks came out. “No fruit until you’ve had your healthy food,” the mom next to me instructed her son. “Fruit is filled with sugar.” Fruit is filled with what? “He would eat fruit all day if I let him,” she said. And you don’t? I thought. I was suddenly terrified to pull out the snack I had packed: Annie’s Bunny Grahams, which

seemed, up until a moment ago, healthy. Virtuous, even. (They’re organic!) We muddled through. My daughter ate the Bunny Grahams, I swallowed my shame, and neither of us was worse for the wear. But it was an early look at what I would soon discover: Feeding your family is a weighty endeavor, freighted with cultural expectations yet limited by reality. Gregg Segal, a photographer based in Los Angeles, wondered whether the ever-amplifying chatter about our nutritional shortcomings was actually changing the nature of our kids’ diets. He asked several kids to keep a food journal, documenting everything they ate over the course of a week, and then he recreated those meals in a portrait series he called “Daily Bread.” “I’m focusing on kids because eating habits, which form when we’re young, often pave the way to obesity, diabetes, heart disease, colon cancer, and a myriad of other health problems,” Gregg says. The results are as diverse as the nation itself, reflecting families who are tasked with navigating the pull between nutrition and ease, children’s tastes and children’s needs—all against a backdrop of health advice that keeps shifting. (Is bread the staff of life, or the cause of our national obesity epidemic? Are eggs nature’s perfect food, or the reason we’re all taking cholesterol meds?) Lukas Mandrake and his husband make the vast majority of their family’s food from scratch (including their mayonnaise) and raise chickens to harvest eggs at their home near Pasadena, California. Their kids are Alex and Jessica (pictured right), and they allow very little sugar in their kitchen and consider fruit a dessert. Still, Lukas said his family’s aversion to the sweet stuff is not widely shared. “Whenever we go to a potluck with other families, it’s all danishes and fruits and starch with the fats completely removed,” he says. “We started bringing sausage bowls and bacon bowls and people are like, ‘That’s so unhealthy,’ while they’re sitting there eating donuts.” Countless considerations factor into what we

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feed our children each day: cost, time, nutrition, the article about the perils of simple carbs that super healthy mom just shared on Facebook. Yet despite our collective nutritional angst, our diets haven’t taken a great leap forward. In 2016, for the first time in recorded history, Americans spent more money at restaurants than grocery stores. Some of that can be attributed to economic trends—the declining cost of groceries and rising cost of eating out—but there’s no denying we get a lot of our food on the go. Restaurant meals, both full service and fast food, are linked to increased calories, fat, and sodium, according to the National Health and Nutrition Examination Survey. The difficulties of navigating a healthy lifestyle were highlighted last September, when the Journal of the American Medical Association published documents from the ’60s showing that the sugar industry paid Harvard scientists to publish research minimizing the link between sugar and heart health—instead turning saturated fat into the main culprit for heart disease. This revelation was on the heels of a New York Times report that found Coca-Cola provided millions of dollars in funding to researchers who downplayed the link between sugary drinks and obesity. Maya Adam, a professor at the Stanford School of Medicine, cautions against demonizing any single nutrient—even sugar. She’s created a free online course called “Child Nutrition and Cooking.” It’s a public health outreach effort that has touched more than 295,000 students around the world. “We wish for a magic wand that would just eliminate one thing and make us healthy,” Maya says. “But our bodies aren’t that simple; our nutrient needs and dietary needs aren’t that simple.” Most Americans need to consume less sugar, salt, and fat; incorporate more whole foods into our diets; and eat fewer calories overall. “It’s not a sexy solution,” she admits. Preparing more meals at home achieves each of those goals, though. “When the hand stirring the pot has a vested interest in the long-term health of the consumer, the quality of that food will always be better. “Since the ’50s, we have moved steadily toward more and more hyper-processed foods. Everybody feels they have less time to cook, and convenient foods have become so readily available.” Marketers, meanwhile, have taught us to believe their pre-packaged products are all that stand between us and satiated bliss. “We’re made

GET MORE COOKS IN THE KITCHEN Stanford professor and child nutrition expert Maya Adam offers quick tips on how to involve your kids in the family meal.

start ’em young “Beginning at age 3, give kids a plastic knife and let them cut soft produce, such as mushrooms. Around 10, you can give them an actual knife. Some parents are understandably worried, but the health risks of not teaching a kid to cook are far greater than giving them a sharp object.”

keep it cost-effective “Do the best you can with the resources that are available to you. Rice, sautéed onions, and a can of black beans is much healthier than fast food, and it’s cheaper.”

say yes to the mess “Ask yourself, ‘Do I have time to spend five minutes cleaning up the extra mess as an investment in my kids’ health?’ Sometimes the answer is no, and that’s OK, but say yes as often as you can. Also, teach them to clean up themselves!”

game the system “Make a ‘mystery box’ by setting out 2 eggs, a bit of flour, oil, and baking powder, a little butter and sugar, and a banana. Cover all the ingredients and give the kids a whisk, and then tell them to remove the cover and use the ingredients to make a cake however they want. They’ll tell you it’s the best cake they’ve ever tasted.”

turn to mush “Children love transformation, so give them an avocado masher. Even turning a banana into mush is very satisfying for kids.” Check out justcook forkids.com to take a free class from Maya.

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Nino Khaburzania, 7, and Cooper Norman, 10

to feel we’ll be happier if we just stop off for that pizza or burger on the way home,” Maya says. “Your kids will be happy, and life will be easier.” Her online courses at Stanford provide cooking videos and simple recipes to encourage families to think twice about stopping for that pizza. “We aren’t saying you can no longer eat your favorite foods. We’re saying, ‘What about adding value to your family’s day-to-day interaction by spending more time in the kitchen and involving the children whenever possible?’” Which is also a great way to get kids eating a variety of foods. Research shows children who are involved in shopping and cooking are healthier, more adventurous eaters than children who are disconnected from their food’s origins and prep. Kids, after all, are hardwired to experiment and explore, says developmental psychologist Richard Rende, co-author of Raising Can-Do Kids: Giving Children the Tools to Thrive in a Fast-Changing World. Meals are no exception. “If you sit a 5-yearold down and say, ‘Here’s this dish. Try it,’ you’re just appealing to their sense of taste,” Richard says. “When children help create the meal, they’re getting the cognitive and multisensory connection. It makes them curious. They’re smelling it and seeing it and feeling it. Of course they’re going to want to taste it.” And yet, different families face different challenges. Jesus Lino (p. 59), makes many of his own meals. He cooks to take some pressure off his mom, and he sticks to simple dishes—rice, pasta, soup. He tries to be health-conscious, but he’s also budget-conscious. “Sometimes we just buy whatever food is cheapest at the time,” Jesus says. That’s rarely fresh produce, and his fruit mostly comes from school lunches. But he and his family—his mom and two older sisters, 22 and 24— avoid spending their money at restaurants. “If I eat out, I always feel guilty afterward,” he says, “At home I never feel that way.” Gina Del Grosso, a single mom of Leona (p. 56), makes every meal herself. “I try to be as natural as possible,” she says. Gina buys mostly organic foods and limits her daughter’s exposure to chemical food dyes. Preparing the food they eat gives her the opportunity to talk to her daughter about their choices. “I try to involve my daughter so, hopefully, I set her up for a healthy diet most of her life,” Gina says. “She tells people she’s a good CONTINUED ON PAGE 69

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The red planet is within reach. Now itâ&#x20AC;&#x2122;s time to start thinking even bigger.

BY STEPHEN SANDFORD ILLUSTRATION BY JAMES GILLEARD

62 southwest

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B E YO N D

january 2017 southwest 63

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Long

before Christopher Columbus sailed across the Atlantic, a Chinese admiral named Zheng He launched the greatest armada the world had ever seen: more than 300 ships with nearly 28,000 men. The largest of his vessels could have fit Columbus’ ship, the Santa Maria, inside of it—plus three more Santa Marias. China’s emperor had ordered the construction of these megaships, which boasted nine masts, 12 sails, and four decks. They were large enough to carry 2,500 tons of cargo. The fleet’s first expedition, in 1405, included astronomers and scholars in addition to sailors and soldiers, and on their return from the southwestern coast of India, they put down a pirate uprising in Sumatra. The Chinese had been extending their power out to sea for hundreds of years in order to bolster trade networks. By the time Zheng He set sail, Chinese naval technology—magnetic compasses, construction of double hulls, sail design, and rigging—was unrivaled throughout the world. They ruled the seas, eventually reaching shores as distant as the southeastern coast of Africa. But then, a generation later, the Chinese turned back. The fleet shrank, the voyages stopped, and pirates retook control of the ocean. In 1525, while the Spanish were exploring the Americas, the Chinese government had their last ships burned. The world’s most powerful technology for international prestige, exploration, and trade—gone. Destroyed not by an enemy, or by a natural disaster, but by themselves. Why? They did have good short-term reasons— cost, namely. Building and maintaining ships is expensive. (It didn’t help that the emperor had demanded ships that were excessively extravagant.) But what if, instead of burning those ships, they had continued exploring? What if they had developed more powerful ships with even better technology? What if they had sailed around Africa to Europe and beat Columbus to the Americas? Or what if they had crossed the Pacific? The Spanish explorer Hernán Cortés might have gone all the way to the west coast of America only to discover a fleet of enormous Chinese ships. Instead, they committed what some consider one of the biggest blunders in history.

1969, the United States launched the world’s most powerful rocket. Capable of carrying almost 50 tons at speeds of nearly 25,000 mph, the rocket was called the Saturn V, and it lifted three men and a rover all the way to the moon. We built 15 of these magnificent rockets. In terms of speed and power, they dwarfed any vehicle built before, and nothing has rivaled them since. Much like the known world once gazed in awe at those Chinese ships, the whole world watched our astronauts step out onto the moon. But three years after the first lunar landing, we canceled the Apollo program and mothballed the Saturn V. The most powerful exploration vehicle ever constructed was cannibalized for parts. As a kid, I remember watching the grainy blackand-white TV images of the rocket launches and Neil Armstrong taking that giant leap for mankind, and I thought, I want to be a part of this. So I studied physics and engineering and did just that, landing a gig at one of the coolest places on Earth. Now, having worked as an engineer and mission planner for NASA for 28 years, the story of the Saturn V is devastating to me. What happened? Like the Chinese, we had good short-term reasons for shuttering Apollo. The program cost money. The government had other priorities. (We all had other priorities.) But more importantly, we had failed to place space exploration in the context of a larger purpose. Thus, when we reached our goal—one of the most ambitious endeavors in the history of humankind—we turned back. I’ve learned that a goal can actually act as an impediment to further progress if it represents the height of our ambition. And somewhere along the way, we forgot why we were inspired to reach the moon to begin with. What we must reckon with is this: The Apollo program did much more than put astronauts on the moon. It produced economic, technological, and diplomatic benefits we still enjoy today. But

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those benefits are not everlasting, and their expiration is imminent. NASA cannot sustain itself on its current budget. It’s essential that we marshal our resources toward reaching the next major outpost in the space frontier. Last October, President Barack Obama took a step toward doing just that. “We have set a clear goal vital to the next chapter of America’s story in space: sending humans to Mars by the 2030s and returning them safely to Earth, with the ultimate ambition to one day remain there for an extended time,” he wrote on CNN.com. But Mars is only the beginning. We must look beyond.

live at the bottom of a well that stretches a million miles above us. It is steepest near the bottom—Earth’s gravity pulls strongest against the closest objects—and the farther you climb, the less

Earth pulls. Scientists and space engineers call it a gravity well. You could also call it our destiny, a continuation of the journey from humanity’s origins in Africa to our conquering of the skies. Our Gravity Well encompasses low Earth orbit, the moon, Mars, and a number of potentially valuable asteroids. It is the most rugged frontier humans have ever encountered—rough and hostile, yet filled with precious minerals, energy, water, and other means to sustaining life. We have sent probes that have traveled beyond our Well, but we’ve yet to send humans that far. The future of our species may depend on doing just that. If you look at some space maps, the blackness of space is intersected by curved lines that resemble a topographic map. Instead of a rising and falling landscape, though, space has centrifugal and centripetal forces—the pushing and pulling of masses. Lagrangian points are the “flat” places in space where the pulling and pushing forces are

NASA MISSION INSIGNIAS COURTESY OF NASA; OTHERS (L TO R): DRAGONIMAGES, WEDMOSCOW, IVANMILADINOVIC, MICHAELSVOBODA, STOCKIMAGE GROUP

How NASA Hooks You Up, Whether You Know It Or Not For decades, space technology has led to a vast array of earthbound “spinoffs”—tools and gadgets that have become intrinsic to our way of life—from health care and happy hour to the golf course.

APOLLO

SPACE SHUTTLE

HUBBLE

INTERNATIONAL SPACE STATION

MARS

GPS The program’s launch technology not only put GPS satellites into orbit—much of the technology that enables GPS in your smartphone came from Apollo, too.

ARTIFICIAL HEART These miniature devices were developed from space shuttle fuel pump technology and implanted in more than 200 patients.

ALSO

Infrared camera

SPEED SKATES Speedskater Chris Witty won Olympic gold in 2002 using a blade-sharpening tool inspired by a device used to create optics for the telescope.

GOLF CLUBS The Nicklaus Golf Company created clubs using highly elastic inserts made of Zeemet, a material designed for the station, which allows for more spin and ball control.

BEER The CO2 Craft Brewery Recovery System, based on technologies created to harvest, liquefy, and store the gas on Mars, makes it more economical for microbreweries to put the bubbles in beer.

Kidney dialysis machine Smoke detector Improved vehicle brakes

ALSO NASCAR insulation Prosthetic molds Gas leak detection

ALSO

Enhanced computer chips

Autonomous robotic arms

Panoramic photography

More efficient biopsies

360-degree camera

Tactical robots

Aeroponic gardens

Improved armor for police officers

Arthroscopic surgery diagnoses

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in balance. The Lagrangian point nearest to Earth is where we placed our first satellites. In the future, these points can serve as stable places for bases, resupply depots, and even human outposts. It took thousands of years for Europeans to develop the technology and the will to explore the New World. Another half a millennium went by before Americans reached the moon. Little more than a decade from now, humans could physically escape the Gravity Well, and if we begin to make a serious, sustained effort, we will reap vast rewards long before we reach the top. The Well is a barrier to our future; it’s also one of the greatest opportunities ever presented to us. What might we achieve? We can mine the water that lies beneath the poles of the moon; explore lava tubes on Mars that may be warm enough to sustain human life; mine asteroids for gold; and reap the unknown treasures on Earth that arise from the inventions required for these missions. And then we can go further: build stations in Venus’ dense atmosphere; break through the ice into the liquid ocean of Jupiter’s moon Europa; and see if Saturn’s moon Titan, remarkably similar in size and structure to Earth, is suitable for settlement. By 2030, we can have a small colony of humans on our moon and mine ice and precious metals on asteroids. By 2040, we can maintain an outpost on Mars. By 2050, we can have probes on other habitable celestial bodies. It’s the space equivalent of the American West. We explore and we settle, and neither setbacks nor accomplishments will compel us to pull back. We’re already close to developing the technology to mine asteroids by bringing them into the moon’s orbit. On asterank.com, you can peruse an inventory of thousands of the nearest asteroids. One of them, Poseidon, contains platinum and iron-nickel worth an estimated $33 trillion and a profit

margin calculated at more than $3 trillion—one sixth of America’s current gross domestic product. The Gravity Well is where the next great economy will form. I believe it will eventually dwarf the one on Earth, and the nations who get there first will profit the most. They’ll benefit from the boost to their economy, technology, and international leadership. America has a head start in technology and investment, but we are far from reaching our potential, while other countries have signaled they’re ready to compete in this region. We must see the overall mission not as a Mars mission or an asteroid mission—but as a mission to conquer the Gravity Well.

it worth it? To move beyond the Gravity Well and create those human outposts will take a combined effort by our own government, other nations, and private industry. Yes, it will be costly, though most economists will tell you that a fully funded space program is worth the price because of the return on investment. But that misses other important benefits. The technology required to send people and robots into space creates a vast amount of knowledge that can be used for other things. I call this expanse of knowledge— technology that can be extracted and used by private industry— the “knowledge ore.” In terms of wealth, it’s the equivalent of gold. Already, the benefits of space extend to each of us—the smartphone in your pocket relies on the space economy to function. In fact, much of our best technology was developed through the space race of the 1960s. Consider this: Economic growth depends on technological growth, and technological innovation depends on the kind of research that Apollo helped launch. Private-sector research and development budgets, while essential, have not picked up the slack. In fact, they’re shrinking.

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INSPIRING A NEW WAVE OF STEM HEROES

COURTESY MIT MUSEUM

Margaret Hamilton, who was recently awarded the Presidential Medal of Freedom, pioneered the field of software engineering in the 1960s. She was planning to abandon programming as a career until President Kennedy announced the launch of the Apollo program. She stuck with it so she could help land the first men on the moon.

The private sector now contributes just 18 percent of research funding. Of course, Apollo gave us much more than smartphones. It also drew our smartest minds into STEM (science, technology, engineering, and math) fields. I’m one of them. Apollo had a profound impact on a whole generation— just look at the high-tech billionaires flocking into space, like Elon Musk and Jeff Bezos. These aren’t deluded space nerds. They were inspired by Apollo’s achievements, and they understand that space is about our best possible future. The problem is, ever since we destroyed the Saturn V and turned back from the moon, we haven’t committed to another truly audacious mission. As a result, fewer kids are being inspired to go into STEM. Only 13 percent of American 15-year-olds are interested in a science and engineering career. Of the students who pursue a college major in a STEM discipline, only about half decide to work in a STEM career. The United States ranks a dismal 36th among

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industrialized nations in math, and 25th in science. Conquering the Gravity Well will inspire new generations of STEM innovators as no other effort can. But in addition to jumpstarting a new economy and inspiring a renaissance in STEM, the space program also bolstered America's global power without firing a shot. When President John F. Kennedy sent astronauts to the moon in the first place, America was in the throes of the Cold War, faced with the existential threat of communism. He aimed to prove that our democratic system was superior. The moonshot demonstrated a degree of imagination and courage that was unmatched in world history, and it showed that the decentralized, sometimes chaotic American system could come together in a powerful way. Apollo was America’s best argument to prove its supremacy, and it worked at a fraction of the cost of any war.

For

six decades, the American civil space program has served as the primary scout in outer space. NASA explored the nearest edge of space, then low Earth orbit, then higher orbits around the Earth, and eventually the moon—first with probes, then astronauts. Following Apollo, we sent robots to investigate Mars and probes to explore the furthest reaches of our solar system. Cooperating with other nations, we established an outpost—the International Space Station—which enables us to learn how humans can survive long periods in space. We parked the Hubble telescope in low orbit, and in 2018 we will launch a new space telescope, the James Webb, with technology so sophisticated it will be able to detect hints of the beginning of our universe. Yet it isn’t solely NASA that’s achieving this. Eighty percent of people involved in manufacturing the equipment for these missions

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work in the private sector. Government contracts have not only helped fund the traditional industry but also supported exciting new startups like SpaceX, Sierra Nevada, and Blue Origin. NASA explores the new space terrain, then private industry begins to settle it. This mirrors the settlement of new frontiers on Earth. First come the scouts, usually funded by governments, then businesses arrive and develop an

economy. In near space, private companies have already developed cheaper rockets and ever smaller, more efficient satellites. Humans have now lived in low Earth orbit for 16 years. A small but fast-growing economy is doing remote sensing, weather prediction, scientific investigations, and tourism. Low Earth orbit, in other words, is a small colony. Public efforts are expanding and beginning to explore and settle the

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outer terrain of the Gravity Well. Soon, private investors and corporations will build a larger economy in these places, too. There is already a $300 billion economy in space, and it’s only the beginning.

Space,

ultimately, is about faith—faith that our curiosity, restlessness, and willingness to take some risks will lead to treasures we cannot imagine. We must recognize what space does for us as a people and as a nation—technologically, educationally, globally, economically, and spiritually. We need a dream. I’m an engineer, so when I dream I do more than just close my eyes and think happy thoughts. To me, a dream is a vision with a plan, one that strains capabilities to the point of seeming impractical. This means more than a moon base. More than a colony on Mars. More than capturing an asteroid. We can’t just commit to a decade-long effort and then turn back. We have to keep going, up through the Gravity Well. We’ll suffer setbacks, but we’ll also achieve astonishing goals. If we meet this challenge, we will be known as the generation who opened up the terrain of space, who settled the greatest frontier. Future generations will remember us for our courage and our boldness. The Gravity Well presents today’s greatest exploratory challenge, and the single best opportunity to move our society forward. If we agree to move up and beyond the Gravity Well, then the higher we go, the less it will pull us back. Gravity will gradually release its hold, and we will sever the bonds that hold us below the firmament. And then the Well becomes a ladder. Stephen Sandford, a 28-year veteran of NASA, is the author of The Gravity Well: America’s Next, Greatest Mission.

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da i ly b r e a d CONTINUED FROM PAGE 61

Heidi Stevens is a columnist at the Chicago Tribune. Find her at chicagotribune.com/balancingact.

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‘cooker.’” But their range is limited. Most of their meals involve pasta and other staples that are simple to prepare. She’s hoping to teach herself to cook Indian and Thai food, though, so she can expose her daughter to a variety of ingredients. The nation Leona will grow up in is an increasingly diverse one, culturally and gastronomically. Not so long ago, sushi was considered exotic; now it’s sold at ballparks. That marks a major difference from the way today’s parents were raised and the way we’re raising our own children. My daughter is 11 now, and I also have a 7-year-old son. Their friends are Indian, Korean, Mexican, and Lithuanian. Day in and day out, they’re exposed to dishes that I didn’t experience until well into adulthood. Ideally, we can find a model that combines the diversity of flavors and cultures of 2017 with a willingness to try cooking them in our own homes. “Parents say, ‘My children are so picky,’” Maya says. “Let them pick out an ingredient and experiment and create. Children have egos. They want to show you their creation, and they want it to be accepted and enjoyed.” Don’t we all. Which is partly, I think, why we as parents often fall back on the foods we know our children will embrace, even if we know they don’t pack the maximum nutrient punch. We can’t stomach the rejection of healthier, more adventurous alternatives. But aiming for more time together in the kitchen seems like an easy goal to get behind, particularly if we’re branching out beyond our usual recipes. Experimenting with variety is a wonderful way to invite richness into our lives, and broadening our minds might just start with broadening our palates.

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harbour town golf links, hole 18

BY MARTHA- PAG E ALTHAUS

If driving over the bridge to Hilton Head Island is relaxing, just wait until you pass through the gates at The Sea Pines Resort, two hours south of Charleston. A canopy of live oaks shades the winding road. Sunlight trickles through Spanish moss hanging from stately trees. Families on bicycles cruise paved paths that meander through the resort. On 5,000 oceanfront acres along the southern half of the island, Sea Pines was the brainchild of Charles Fraser, who developed the resort in the late 1950s. Fraser’s eco-friendly development model set the standard for how the island looks today. What you won’t see in Sea Pines—or anywhere else on the island—are glaring billboards, bright street lights, or towering hotels. Instead, all human endeavors serve to protect the area’s ecology and blend seamlessly with its surroundings. january 2017 southwest 71

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Sea Pines SOUTH CAROLINA THE PERKS

Three reasons to book a room right now STELL AR SERVICE The Inn & Club’s personalized, 24-hour butler service guarantees a relaxing stay.

DELICIOUS DISHES From the Inn & Club, stroll over to Harbour Town Clubhouse for dinner at Links, An American Grill.

ROOM TO ROAM Spacious guest rooms are one reason why Sea Pines has gained a reputation as one of the country’s top resorts.

royal treatment The Inn & Club at Harbour Town overlooks the Harbour Town Golf Links. Grab a table at these spots Ocean Lounge Head to the second floor of the Sea Pines Beach Club for a sunset cocktail and stellar ocean views. Coast Head off the sand and straight to a table for lunch or dinner (or drinks in between). Live Oak Sit on the veranda overlooking Heron Point and Atlantic Dunes golf courses.

Stay in Style

At Sea Pines, accommodations range from two-bedroom golf-course villas to oceanfront homes. Looking for a romantic weekend getaway? Splurge with a stay at The Inn & Club at Harbour Town. This 60-room, AAA Four Diamond property rolls out the red carpet from the moment you arrive: You’re greeted by name by your butler and offered a flute of Champagne soon after entering the warm, inviting lobby. Guest rooms are spacious and exude coastal-casual elegance, from the Italian linens that top custom-made mattresses to the large soaking tubs in the well-appointed bathrooms. seapines.com 72 southwest january 2017

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Seek Out the Sand DAILY TO -DO

Three other ways to spend your stay

ON T WO WHEELS The Sea Pines Resort has 15 miles of paved paths to explore.

A casual-luxe vibe is found throughout The Sea Pines Resort. In recent years, Sea Pines debuted several brand-new facilities and wrapped up complete renovations to existing venues. One of the crown jewels is the 25,000-square-foot Sea Pines Beach Club, a game changer when it comes to beach time in Sea Pinesâ&#x20AC;&#x201D;think white-glove service with your toes in the sand. Family-friendly amenities abound, including large changing rooms, kidsâ&#x20AC;&#x2122; activities, and the grab-and-go Surfside Market. For guests at The Inn & Club, getting to the Beach Club has never been easier. Simply call your butler and a Mercedes will whisk you away. sea sights Dine on the patio at Coast for unbeatable ocean views.

HIT THE BEACH The recently opened Sea Pines Beach Club offers perks for the whole family.

TOAST THE DAY Snag a fire-pit table at Sea Pines Beach Club and time your cocktails for sunset.

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Sea Pines SOUTH CAROLINA

Seek out family fun Local Music Gregg Russell has been playing his family-friendly concerts under the Liberty Oak for 40 years. Sea Pines Forest Preserve Hike the trails and look for indigenous wildlife like alligators and egrets. Kayak the Marsh Rent kayaks or stand-up paddleboards and glide through the Calibogue Sound.

Go Beyond the Beach

Most trips to Sea Pines begin in Harbour Town, the resort’s hub of activity and home to the Harbour Town Lighthouse. Climb the structure’s 114 steps and glimpse the impressive views. Ready to take your turn on the water? Set off on a dolphin cruise, fishing trip, or sunset sail. If your kids are along for the ride, let them burn off energy at the Gregg Russell Harbour Town Playground before refueling with an ice-cream cone. MIX IT UP

More fun for the whole family

SIT A SPELL Rest easy in a rocking chair and watch the yachts sail in and out of Harbour Town.

HIT THE TR AIL Lawton Stables offers guided horseback rides through Sea Pines Forest Preserve. There’s also a petting zoo.

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Visit Golf’s Greatest Stage

Hilton Head Island is known as the “Golf Island,” and Sea Pines is where it all began. The island’s first course opened at the resort in 1962 as the Ocean Course, with Harbour Town Golf Links opening in 1969. Shortly after, Charles Fraser hosted the first Heritage Classic, and Arnold Palmer’s victory secured Sea Pines’ place in golf history. Today, the Ocean Course is now the Atlantic Dunes course, which just debuted after a complete reconstruction by Davis Love III. Another resort course, Heron Point by Pete Dye, was recently modified to be more player friendly. The result? Heron Point was ranked one of Golf Digest’s “Best Places to Play.” green envy Plantation Golf Club serves the Heron Point and Atlantic Dunes courses.

PLAY THE 19TH HOLE

Top-of-theline facilities round out the experience

FIT FOR A PRO The recently completed Harbour Town Clubhouse boasts a 4,000-square-foot locker room; an expansive pro shop; and fine dining at Links, An American Grill.

GOLF GURUS The Golf Learning Center offers tailored instruction for each golfer, no matter your skill level.

Save the date

The RBC Heritage, presented by Boeing, is a PGA Tour event still held at the Harbour Town Golf Links. From April 10–16, professional golfers hit the links in the morning, get out on the water in the afternoon, and clink glasses in the resort’s bars and restaurants each evening.

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HEALTH HEADLINE

The new year awaits, and with it, milestones, adventures, and, yes, resolutions. While a clean slate can be daunting, itâ&#x20AC;&#x2122;s also an opportunity to commit to making healthier decisions in 2017. By Susan B. Barnes

FOR A HAPPIER AND HEALTHIER 2017 January is the ideal time to set goals and start a 365-day commitment to good habits. From mastering the elusive work-life balance to recapturing your youth, consider adopting these five resolutions for a year of good health and good times. By Christine Hayes

PHOTOGRAPHY COURTESY OF SQUAREDPIXELS/ISTOCK

FIVE RESOLUTIONS

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executive vice president Andy Gritti. So when you’re getting rid of bad breath and plaque on your teeth, you’re actually fighting more serious diseases that could affect your health in the future. Another way to be more proactive in the new year is to adopt an anti-aging regimen. Skin creams, a healthy diet, and exercise can make a difference in your appearance, but hair can also affect how youthful you appear. Male pattern baldness and female pattern hair loss are common. In fact, 40 percent of men notice hair loss by age 35. If you wait until it has progressed and the follicles die, you can’t get the hair to grow back,

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SET FITNESS GOALS New workout clothes from Santa and beginning-of-the-year deals on gym memberships are two excellent reasons to take steps toward achieving your fitness goals in 2017, but a lack of motivation can undermine even your best efforts. Hitting the gym on a routine basis isn’t always easy. After a long

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day, it’s difficult to muster up the energy for cardio or weight training. Enter Mdrive, a natural supplement for men that boosts endurance by helping the body optimize all of its available energy from food, rest, and regular exercise. For triathlete Kurt Madden, Mdrive products are extra fuel for his workouts when he’s fatigued. He thinks of the supplements like an insurance plan that helps him balance training, work, and family without getting sick or burnt out. The 61-year-old California resident, who won three Ironman distance competitions in 2016, was recently named the best Ironman triathlete for his age group in the world. In his spare time, Madden is also a brand ambassador for Mdrive, a role that involves working with customers on setting achievable fitness goals with the concept of “think big, but work small.” According to Madden, the Mdrive supplements provide a burst of energy and mental clarity, but don’t produce a buzz, like with caffeine.

For women, an often overlooked contributor to low energy is a hormonal imbalance. There are a few common culprits that can slow your progress and prevent weight loss, including hypothyroidism, low progesterone or estrogen dominance, pharmaceutical side effects, and candida. When it comes to your lifestyle, hormonal balance is influenced by your diet and amount of exercise. As you grow older, your hormone production naturally slows and causes changes in your metabolism. Texas-based Hotze Health and Wellness Center uses bioidentical hormones to balance your levels, increase your energy, and strengthen your immune system. The treatment relieves symptoms such as fatigue, headaches, hair loss, mood swings, and night sweats. “Bioidentical hormone replacement can restore your energy and metabolism so that you can finally shed those extra pounds,” Dr. Steven Hotze says.

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RESOLUTION 2:

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FOCUS ON YOUR MENTAL HEALTH While you’re catering to your body’s needs, don’t forget about your mental health, too. Stress and exhaustion can all affect you negatively and slow overall productivity. Ailments such as anxiety, depression, and insomnia can be treated more easily with Alpha-Stim, an FDA-approved noninvasive treatment that, via a small machine, provides microcurrents to your brain to normalize brain waves. Alpha-Stim can also be used in conjunction with prescribed pharmaceuticals. Dr. Jeff rey Marksberry, vice president of science and education at Electromedical Products International, Inc., was introduced to

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Alpha-Stim helps treat various ailments.

the technology when his daughter sought a cure for migraines. He now uses an Alpha-Stim unit when he’s too stressed to sleep, and also recommends using the low-risk product even if you’re already seeking other forms of treatment. “You can get into an alpha meditative state even without an illness,” he says. “It’s associated with relaxation, like meditation or yoga.”

RESOLUTION 4:

GET CHECKED The earlier you find a tumor, the more likely it is that it’s in the beginning stages of development, and therefore more easily cured. At the Swedish Radiosurgery Centers, physicians use radiation machines—like the CyberKnife and the Gamma Knife—to remove tumors and treat cancer, arteriovenous malformations, and trigeminal neuralgia. It’s the only facility in the Pacific Northwest to offer both types of specialized radiation machines. Radiation oncologist Dr. Daniel Landis has advice for those seeking cancer treatment. “Come in with a list of questions and concerns so we can address everything, and because you’ll go over lots of things, bring family or a friend,” Landis says. “Ask about all the treatment options and make sure you understand them, as well as options outside of radiation.”

PHOTOGRAPHY COURTESY OF ELECTROMEDICAL PRODUCTS INTERNATIONAL, INC.

RESOLUTION 3:

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Drink a glass of water? Write a note? Dial a phone number? If so, you may have a condition known as essential tremor. Our team at the Swedish Radiosurgery Center has successfully treated hundreds of patients over the past five years — using Gamma Knife, a nonsurgical, FDA-approved approach to treat essential tremor tremor.

DRAWING SAMPLE AFTER TREATMENT

DRAWING SAMPLE BEFORE TREATMENT

Learn more about essential tremor and find out if Gamma Knife treatment is right for you. 1-206-320-7187 Swedish.org/essentialtremor Seattle, Washington, USA

T:4.625”

Morgan Freeman SU2C Ambassador Executive Producer of the documentary, The C Word

Tonya Peat Cancer Survivor

Be the breakthrough.

Stand Up To Cancer is a program of the Entertainment Industry Foundation, a 501(c)(3) charitable organization. Please talk to your healthcare provider about appropriate screenings for your age, sex, family history and risk factors; and about clinical trials that may be right for you. Photo by Nigel Perry

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Seeking more autonomy in your career? Become your own boss and open a franchise. Home Care Assistance, a company that provides home care to seniors, offers franchising opportunities that allow you “to do well by doing good.” For the past eight years, Jack Johnson, head of franchise sales at Home Care Assistance, has helped many of the company’s 150 franchise locations get off the ground in North America and Australia. If you’re interested in becoming a franchise owner but aren’t sure where to begin, Johnson recommends searching for opportunities in industries that you’re personally interested in. “Find the business that you’re passionate about and commit to following the business model. If you can do that, then you will enjoy the process,” Johnson says. For Chris and Rosie Keller, the ideal franchise was LunchboxWax, a full-service speed-wax salon. After working in Phoenix for 16 years, Rosie wanted to do something a little closer to home in her suburb of Chandler, Arizona. The Kellers, LunchboxWax owners, are new to the industry. T:4.875”

Breakthroughs are the patients participating in clinical trials, the scientists and doctors working together to advance the fight against cancer, and the brave survivors like Tonya who never give up. Let’s be the breakthrough. To learn about appropriate screenings and clinical trials or to help someone with cancer, go to su2c.org/breakthrough. #cancerbreakthrough

FIND THE BALANCE

“It just occurred to me one morning that I was at the stage in my career where we had been financially successful, but I wanted to do something to be an active participant in my community,” Rosie says. It’s a brand-new market for the couple, but they say curiosity and getting outside your comfort zone will help you excel in the competitive franchising world.

PHOTOGRAPHY COURTESY OF PHOTOGRAPHY BY KAM (LUNCHBOXWAX)

Does Your Hand Shake When You…

RESOLUTION 5:

12/7/16 1:35 PM

Financing Available!

Love

The Waddell Family, Franchise Owners in Placer County, CA

Franchise Owners

Home Care Assistance!

With an average revenue of *$1,464,020 per location, what's not to love? No other franchise opportunity provides the combination of personal and professional satisfaction like Home Care Assistance does. We’ve been helping people from all walks of life take their careers to the next level as franchise owners for years, with over 150 locations around the globe. As the owner of a Home Care Assistance franchise, YOU CAN help people live happier healthier lives. YOU CAN be a job creator in your local community and YOU CAN do well for yourself with a business that is all your own! Our AMAZING franchise training team has created the perfect system for franchise success! • Every Franchise Owner gets a dedicated coach and support team to help with all phases of their business, including lead generation!

• Home Care Assistance trains and supports you every step of the way, including a PROVEN 12 Month Marketing Plan to help jump-start your business growth. • To be successful with our model you only need to net one new client a month!

No wonder one Home Care Assistance location alone hit $15M last year! Find out how YOU CAN BE THE BOSS of an incredible business that people trust and admire. This advertisement is not an offering; an offering can only be made by a prospectus filed with the referenced state, which filing does not constitute approval. *Average for locations open at least 12 months, see our Item 19 for more information.

“The operations and marketing support is amazing” -Will Reid, Franchise Owner, Ohio

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Call 888-834-3844 or visit luvhca.com today

to speak with one of our friendly franchise team members, you’ll be glad you did.

11/28/16 3:50 PM

More than 300 days of sunshine and countless outdoor activities attract travelers from around the world to this Arizona oasis. Add in picturesque resorts, 800-plus restaurants, and the design influence of one of America’s most notable architects, and you have “The West’s Most Western Town.” By Susan B. Barnes

PHOTOGRAPHY COURTESY OF SCOTTSDALE CONVENTION & VISITORS BUREAU

SCOTTSDALE

S PIRIT

86 southwest january 2017

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THE DESERT IS HOT Absolutely scorching.

AbsolutelyScottsdale.com

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SPIRIT OF SCOTTSDALE SPECIAL ADVERTISING SECTION

LDV Wine Gallery hosts tastings, workshops, and regular winemaker dinners.

SAVOR

With two locations (and a third on the way), Hash Kitchen takes Sunday Funday to another level with its extensive brunch menu, live DJ, and stellar bloody mary bar. Choose from a variety of mixes and more than 40 toppings for a delectable DIY drink. Opt for a sweet and savory meal by pairing the Nutella doughnut holes with one of six signature hash dishes. Our pick? The lump crab and sweet potato hash with Old Bay aioli and hollandaise sauce. Later on, swing by neighborhood favorite Craft 64 for a caprese salad, focaccia bread sandwich, or a wood-fired pizza—you can’t go wrong with any of them thanks to

Wright’s home is inspired by the desert landscape.

incredible house-made, hand-pulled mozzarella. Pair any pie with a Four Peaks Double Knot double IPA, one of more than 30 Arizona-brewed beers offered.

SIP

In less than a decade, the number of winemakers in the Grand Canyon State has grown from 18 to more than 100. In downtown Scottsdale, Carlson Creek Vineyard and LDV Wine Gallery invite oenophiles to sample vintages in their tasting rooms. If you prefer your drink shaken or stirred, pop into Counter Intuitive for an ever-changing cocktail menu that keeps even the regulars on their tipple-toes.

SEE

The influence of American architect Frank Lloyd Wright is felt throughout Arizona, but one of the best places to get up close to his design details is on a tour of Taliesin West, the architect’s personal winter home, studio, and “desert laboratory.” Located in the foothills of the McDowell Mountains, Wright’s masterpiece is also a National Historic Landmark. Visitors can explore the architect’s home office, draft ing studio, and living quarters, as well as a sculpture garden, music pavilion, and carefully designed hexagonal cabaret theater. Nine different tour offerings make it easy to further customize your experience.

PHOTOGRAPHY COURTESY OF DEBBY WOLVOS (HASH KITCHEN), JENELLE BONIFIELD (LDV WINE GALLERY), AND THE FRANK LLOYD WRIGHT FOUNDATION (TALIESIN WEST)

Build your own bloody mary at Hash Kitchen.

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A costume event at the Arabian Horse Show features horses and riders in traditional garb.

Nearly 2,400 horses and their handlers will compete when the 62nd Annual Scottsdale Arabian Horse Show takes center stage Feb. 16-26 at WestWorld of Scottsdale. From humble beginnings in 1955 when 50 Arabian horses were shown on the grounds of the Arizona Biltmore Hotel, the event is now the largest of its kind, attracting hundreds of thousands of spectators to its competitions, seminars, family-focused events, and galas. Proceeds of the show benefit Arabian Horsemen’s Distress Fund, ASU Western Equestrian Team, SCC Equine Sciences, Horses Help, and March of Dimes.

Mid-century modern design pays homage to Hotel Valley Ho’s historic past.

STAY

Bing Crosby, Tony Curtis, and Janet Leigh all stayed at Hotel Valley Ho after it first opened in 1956. A 2005 restoration debuted modern spaces while maintaining the original aesthetic, garnering recognition from author and architect Alan Hess as “one of the best-preserved midcentury hotels in the country.” For a newer minimalist escape, check out the recently opened Andaz Scottsdale Resort & Spa. Casita-style bungalows with attached patios dot its landscaped grounds while, inside, works of artists from the nearby Cattle Track Arts Compound bring local color to the earthy decor.

Andaz Scottsdale Resort & Spa bungalows include an outdoor terrace.

PHOTOGRAPHY COURTESY OF APRIL VISEL PHOTOGRAPHY (SCOTTSDALE ARABIAN HORSE SHOW), HOTEL VALLEY HO, AND ANDAZ SCOTTSDALE RESORT & SPA

SPIRIT OF SCOTTSDALE SPECIAL ADVERTISING SECTION

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Say hello to your new lifestyle and goodbye to your snow shovel. With an average January temperature of 67 degrees and sunny, life at any of our four Del Webb communities in Arizona makes it easy for you to enjoy all your favorite activities year-round. So instead of battling the elements, stow away the snow gear and get to know what life at Del Webb in Arizona is really like. Come tour model homes. Meet prospective neighbors. And start writing the next great chapter in your life. Come experience the warmth of our Del Webb communities in Arizona.

Phoenix West Valley From the low $200s 866-450-9322

Southeast Tucson, Vail From the $170s 866-340-9322

Phoenix East Valley From the $180s 877-937-6396

Northwest Tucson, Marana From the $240s 866-210-7583

For more information and directions, visit delwebb.com/Arizona. At least one resident must be 55 years of age or better, a limited number of residents may be younger and no one under 19 years of age. Some residents may be younger than 55. Community Association fees required. Complete offering terms for the homeownerâ&#x20AC;&#x2122;s association is in an offering plan available from sponsor. Void where prohibited. Prices reflect base prices and are subject to change without notice. Lot premiums may apply. Details available upon request. ÂŠ2016 Pulte Home Corporation.

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Fun!

Getting Better BY DO U G PE TE RSON 1

6 It’s being explored

by NASA’s rovers

7 Calligrapher’s

supply

Across

Answers on page 97

5 Granny ___ (apple

1 Peanut butter

containers

34 35 36 37

variety)

10 Bart Simpson’s

bus driver

39 40

Law & Order: SVU

14 Rapper who stars in 15 Capital of Vietnam 16 Hair salon 17 20

21 22 23 26

Crossword

treatment Appraiser’s estimate Expressions that may be hard to translate DeGeneres of daytime TV Baby barker Planted Metaphorical search tool

44 45 48 49

T-shirt size: Abbr. Sweethearts Persian Gulf bigwig Class reunion attendees, for short Before, poetically Cuddly looking marsupial Clinton’s vice president Country that celebrates Thanksgiving in October Pester constantly 1997 Damon/Affleck film “No sweat!” U-turn from WNW

gemstone “___ me about it!” 50-50 test choice Warning sign Kissers Offer for sale In a severe manner “Is that so?” Director Craven or Anderson 26 Fried Green Tomatoes ... author Fannie 27 Dome-shaped home 28 Prefix with surgeon 29 Ryan and Tatum of Hollywood 30 Boardroom VIP 31 Muscat resident 32 Italian fashion capital 33 Fort ___, North Carolina 38 ___ school 40 Dorothy’s home in The Wizard of Oz 42 Org. in many spy novels 43 Directly toward the setting sun 46 Didn’t stay 47 Pet restraint 50 Like a quiche 51 General vicinity 52 Tigers or Cubs 53 Places for plugs 54 Dance move 55 Visibility problem 56 Fouls up 58 Itsy-bitsy 59 Any of the Macbeth witches 60 Wall-climbing plant 61 Kit ___ (candy bar) 11 12 13 18 19 23 24 25

8 Boot part 9 Broadway bonanza 10 Australia’s national

50 Gobbled up 54 Wrap snugly 57 Jaws terror 62 Drive, reverse,

or neutral

63 Icicle anchors 64 Pound of poetry 65 Veggies similar to

sweet potatoes

66 Land ruled by

Cleopatra

67 Take a breather

Down

1 Peanut butter

brand

2 Brazilian berry

used in energy drinks 3 Senator Harry or actress Tara 4 Zebra marking 5 Soap for your locks

92 southwest january 2017

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FR AV

Sudoku BY GARETH MOORE

Warm-Up

Easy

How-To / Fill in the blank squares so that the numbers 1 to 9 appear once in every row, column, and 3-by-3 box. There is only one solution per puzzle. Answers on page 97

GR E AT F OOD | GR E AT BEER | GR E AT P E OP LE | GR E AT FUN

FRANCHISE S AVAILABLE!

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TILTEDKILT.COM

VISIT TILTEDKILT.COM/SW TO SIGN-UP & RECEIVE A

FREE BIRTHDAY BURGER MN File No. F-5978 & F-5753. This advertisement is not an offering. An offering can only be made by a prospectus filed first with the Department of Law of the State of New York. Such filing does not constitute approval by the Department of Law. Tilted Kilt Franchise Operating, LLC 664 W. Warner Rd. Tempe, AZ 85284.

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Fun!

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Hard

For more brain-training games from Gareth Moore, visit brainedup.com.

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STYLE, TASTE AND VENICE ON A GRAND SCALE

LOUIS VUITTON DIANE VON FURSTENBERG TORY BURCH ARMANI COLLEZIONI AGENT PROVOCATEUR ROBERT GRAHAM CHRISTIAN LOUBOUTIN JIMMY CHOO BURBERRY TAO ASIAN BISTRO & NIGHTCLUB SUSHISAMBA CUT BY WOLFGANG PUCK

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Marketplace ADVERTISEMENT

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TO ADVERTISE IN MARKETPLACE, CONTACT ADVERTISING@SOUTHWESTMAG.COM 96 southwest january 2017

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Answers Getting Better J I F M

A C A I

F L A G G E E G G Y

I G L O O T A R E A

R E I D F N E U R O C T E A M

S T R I P E

S H A M P O O

M O U T H M S E C D W I E A E N A T W R E S E

M I T H A N O I R K E T V S E S O W N O T H E D N E Y S E R E K A N A D A L L H U N S Y E S S W A H I T E S A V E S G Y P T

Warm-Up

O P A L

T E L L

T R U E

O M E N

C O M B E M I R O A L A N A G T I N G E T H E H A R K E Z R A R E S T

10 DAYS

TO A BETTER

LIFE Easy

GET YOUR FREE GUIDE hopetv.org/10DAYS

Medium

Groups, Parties & Corporate Events / Team Building Family Fun / Weekly Racing Leagues / Race Classes Spacious Lobbies & A/V Equipped Conference Rooms

Nothing gets people revved up like strapping in and putting the pedal to the metal. From corporate events to birthday parties to everything in between, at K1 weâ&#x20AC;&#x2122;ll give you all the ride of your lives. Hard indoor kart racing

Locations Nationwide

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Advertiser Directory

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supershuttle.com

wurf.com/sw

k1speed.com

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Inside Front Cover, p. 1

p. 4-5

p. 7

p. 9

p. 10

p. 12

p. 23

p. 25

p. 27

p. 28

p. 31

p. 47

p. 50

p. 69

p. 77

p. 83

p. 84

p. 87

p. 93

p. 97

p. 53

trinity.edu

Inside Back Cover

chumashcasino.com

p. 13

dressboutique.com

p. 55

us.msi.com

Back Cover

rmhc.com

p. 17

itimanufacturing.com/ southwest

p. 67

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12/6/16 2:14 PM

The Guide GET IN THIS SCENE

Houston

1 Fly nonstop to Houston from more than 50 cities, including Seattle and Baltimore. 2 Bundle your flight + hotel at Southwestvacations.com®—your wallet will thank you. 3 Add activities to your vacation package, and don’t forget to check out the Museum District. DID YOU KNOW? Houston ser-

vice began on Nov. 14, 1971, making it the third city in Southwest’s system. IN THIS ISSUE / 100 On and Off the Plane / 102 Products and Services / 104 Rapid Rewards® / 106 Go International / 108 Inflight Entertainment /

PHOTOGRAPHY BY TODD SPOTH

109 Beverages / 110 Route Map

JANUARY 2017 SOUTHWEST

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On and Off the Plane

Fly Like a Pro

Try out these tips for a stress-free trip. THIS FLIGHT

ASK AN EXPERT

HELPFUL HINTS

WORK PERKS

THINK TWICE

SEAT SECRETS

Our Flight Attendants are here to help make your flight comfortable.

If you need to use the lavatory, don’t form lines in flight or get up when the seat belt sign is on.

Cheers to Business Select® Customers! Your first drink is on us.*

Don’t forget to double-check the seat pocket and the floor for your belongings.

If you have an aisle seat, stand up. Otherwise, just hang out until your row exits.

Our all-new seats bring you added space. Getting there just got more comfortable.

Permitted Pueden usarse dentro del avión Small portable electronic devices (PEDs) such as tablets, e-readers, and smartphones weighing less than 2 pounds may be used in AIRPLANE mode at all times on domestic flights, unless a Crew Member indicates otherwise. A small PED may be held in hand, attached to a person, or placed in clothing or a seatback pocket. Devices and accessories may not block access to the aisle. Large PEDs such as laptops weighing 2 pounds or more must be stowed under the seat or in an overhead bin for taxi, takeoff, and landing. It is recommended that laptops be placed in a case when stowed under the seat. On international flights, all PEDs must be turned off during taxi, takeoff, and landing at airports outside the U.S. and its territories. Please use headphones for all audio and video. Siempre puedes usar dispositivos electrónicos portátiles y pequeños (PEDs) tales como tabletas, lectores electrónicos y teléfonos inteligentes que pesen menos de 2 libras en modo AVIÓN en

los vuelos domésticos, excepto si un Miembro de la Tripulación indica lo contrario. Puedes tener un PED pequeño en la mano, llevarlo encima, en la ropa o en un bolsillo en el respaldo del asiento. Los dispositivos y accesorios no pueden bloquear el acceso al pasillo. Los PEDs grandes como computadoras portátiles que pesen 2 libras o más deben de ser guardados debajo del asiento o en los compartimentos superiores mientras el avión avanza por la pista, durante el despegue y el aterrizaje. Se recomienda que las computadoras portátiles se guarden en un estuche debajo del asiento. En los vuelos internacionales, todos los PEDs deben permanecer apagados mientras el avión avanza por la pista, durante el despegue y el aterrizaje en aeropuertos fuera de los EE. UU. y sus territorios. Por favor usa auriculares para cualquier sonido o video.

Smartphones (in AIRPLANE mode) Teléfonos inteligentes (en modo AVIÓN) Tablets or E-readers (in AIRPLANE mode) Tabletas o lectores electrónicos (en modo AVIÓN) Laptop Computers Computadoras portátiles Audio Players Aparatos de audio DVD/CD Players Reproductores de DVD/CD

Digital Cameras Cámaras digitales GPS Receivers GPS Hand-Held Electronic Games Juegos electrónicos portátiles Satellite Radio Radio por satélite Video Camcorders Videocámaras Bluetooth Devices Dispositivos Bluetooth

Sometimes Permitted

Pueden usarse en ocasiones dentro del avión We understand you may want to document your travel on Southwest Airlines. Want to photograph and/or record Southwest Airlines Customers or Employees? Let them know first! The use of cameras and mobile devices is permitted onboard to capture personal events but can never interfere with the safety of a flight and should always respect others’ privacy. Entendemos que es posible que desees documentar tu viaje en Southwest Airlines. ¿Quieres fotografiar y / o grabar Clientes o Empleados de Southwest Airlines? ¡Hazles saber primero! El uso de cámaras y dispositivos móviles se permite a bordo para capturar eventos personales, pero nunca debe interferir con la seguridad de un vuelo y siempre debe respetar la privacidad de los demás.

100 SOUTHWEST JANUARY 2017

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NEXT FLIGHT

GET THE WORM

FAMILY TR AVEL

BIN WIN

PL AN AHEAD

POWER UP

Save time with EarlyBird CheckIn® ($15 one way**). We automatically check you in and assign your boarding position.

An adult traveling with a child 6 years old or younger may board before the B group begins boarding.

If you bring a carryon, stow it wheels-out so we can get wheels-up.

Last off the plane? Next time, ask about Upgraded Boarding*** at your departure gate.

Before you board, charge your devices in the gate area.

* Business Select® Customers receive a free premium drink on the day of travel. ** Price is subject to change. *** Upgrades from Wanna Get Away fares® are $30 or $40 depending on your itinerary. Based on availability and prices subject to change.

Always Permitted Pueden usarse en todo momento dentro del avión

Never Permitted Nunca pueden

Electronic nerve stimulators and other implanted medical devices are also permitted. Dispositivos de estimulación electrónica de los nervios y otros aparatos médicos

Devices capable of transmitting data, unless otherwise noted, are never permitted. Nunca son permitidos los dispositivos con capacidad para transmitir datos, excepto que se especifique lo contrario.

CREW INTERFERENCE

Federal law prohibits any Passenger from assaulting, threatening, or intimidating a Crew Member or interfering with a Crew Member’s duties. La ley federal prohíbe que los pasajeros ataquen, amenacen o intimiden a los Miembros de la Tripulación o que interfieran con los deberes de un Miembro de la Tripulación.

implantados también son permitidos.

Electronic Watches Relojes electrónicos

Pacemakers Marcapasos

Noise-Canceling Headphones Auriculares que aislan el ruido

Hearing Aids Aparatos para sordos Electric Shavers Rastrillo eléctrico DISABILITY ASSISTANCE

Southwest Airlines offers assistance to Customers with disabilities upon request. Southwest Airlines siempre ofrece asistencia para sus Clientes con discapacidades que así lo soliciten. ELECTRONIC DEVICES

Cellphones and pagers may be used at the gate and after landing. Los teléfonos y localizadores pueden ser usados en la puerta y después de aterrizar.

CARRYON BAGGAGE

Customers are limited to one (1) bag per person, plus one (1) additional personal item. El límite es de una (1) maleta por persona y un (1) artículo personal. LOST AN ITEM ONBOARD A FLIGHT?

Visit the Customer Service page on Southwest. com to report a lost item. Visita la página de Servicio al Cliente en Southwest.com para reportar un objeto perdido.

usarse dentro del avión

PETS

All pets must stay inside their carriers and under the seat for the duration of the flight. Todas las mascotas deben permanecer dentro de sus jaulas y debajo del asiento durante todo el vuelo. ALCOHOLIC BEVERAGES

Customers are prohibited from consuming alcoholic beverages not purchased onboard. Alcoholic beverages will not be served to

Two-Way Radios (WalkieTalkies) or Scanners Radios emisores/receptores (walkie-talkies) Electronic Cigarettes and Smoking Devices Cigarrillos electrónicos y dispositivos para fumar anyone under the age of 21. We reserve the right to refuse the sale of alcoholic beverages to anyone. Se prohíbe que los Clientes consuman bebidas alcohólicas si no fueron compradas a bordo. No serviremos bebidas alcohólicas a las personas menores de 21 años de edad. Nos reservamos el derecho de negar la venta de bebidas alcohólicas a cualquier persona.

Television or AM/FM Radio Receivers Televisión o radios de AM/FM Remote-Controlled Toys Juguetes de control remoto Samsung Galaxy Note 7 Smartphone PERSONAL DEVICES

Unapproved personal devices (e.g., Knee Defender, infant slings) may not be attached to any part of the aircraft. Dispositivos personales no aprobados (coo por ejemplo “defensores de rodillas” o mantas portabebés) no pueden sujetarse a ninguna parte de la aeronave.

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Products and Services

Need a hand? Southwest can help you when ... ... you’re ready to go wheels-up. By booking your next getaway through Southwest Vacations, you can save big by bundling your flight, hotel, and rental car. Southwestvacations.com

... you want Fido to fly with you. Vaccinated small dogs and cats can fly with you for a Pet Fare ($95*). Southwest. com/pets

... you’re taking care of business. Southwest has a dedicated sales team to focus on customized corporate travel solutions. Southwest. com/corporatetravel

PHOTOGRAPHY BY ISTOCK/PHOTONSTOCK (PILLOWS)

... you’re crunched for time. Check in, see your flight status, and more—all from the palm of your hand. mobile. southwest.com

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... you don’t want April to be taxing. Earn Rapid Rewards points when you file your 2016 tax return using TurboTax®.** rapidrewards shopping. southwest.com/ turbotax

... YOU WANT TO STAY IN ST YLE.

Book your digs with our new hotel platform and earn up to 10,000 Rapid Rewards points per night. Southwest hotels.com

... you’re looking for flower power. Earn 1,000 Rapid Rewards points per order of $29.99 or more at 1-800-Flowers.*** 1800flowers.com/rapidrewards

* Pet Fare is subject to change. ** Offer limited to return filings made by April 18, 2017. One bonus per Rapid Rewards Shopping program member. Additional terms apply. See rapidrewardsshopping.southwest.com/turbotax for details. *** Terms and conditions apply.

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Rapid Rewards

Ready, Set, Resolution

Resolve to earn a Rapid Rewards® reward flight in 2017. And with Southwest®, the average lowest priced round trip available is just 10,182 points.* Here’s how you can get there fast.

1 Join Rapid 2 Sign up Rewards for for the Rapid

3 Book a flight 5 Repeat steps with your Rapid 2-4. You’ll be on

free today at Southwest. com/enroll. In the air? Sign up through our inflight portal.

Rewards Credit a reward flight Card for two times to your favorite more points! destination in no time. Happy New Year, indeed! Reserve a rental car and hotel with your Rapid Rewards Credit Card.

Rewards Credit Card and earn bonus points by making purchases on your card.

* Does not include taxes and fees from $5.60 one-way. Number of points required to redeem for Southwest Airlines reward flights may vary based on destination, time, day of travel, demand, fare class, point redemption rate, and other factors. As reported in the Worldwide Report of Reward Availability for 2016, issued June 2016 at ideaworkscom pany.com/guide-and-book-store. Reward prices were queried based on the lowest round trip available for each of the airlines 251- to 2,500-mile city pairs. All Rapid Rewards rules and regulations apply and can be found at Southwest.com/rrterms.

Earn points fast with these exclusive credit card benefits:

Hotels

Paint the town red, then turn in at your favorite hotel and earn up to 10,000 Rapid Rewards® points per night. † Visit Southwesthotels.com to book now.

• 2X points on Southwest® and Rapid Rewards® partner purchases • 1X point on all other purchases • Bonus points on your Cardmember anniversary • Redeem your points for flights, hotel stays, rental cars, access to exclusive events, and more Visit Southwest.com/inflight to learn more. Southwest Airlines Rapid Rewards Visa Credit Cards are issued by Chase Bank USA, N.A. Accounts subject to credit approval. Restrictions and limitations apply. Offer subject to change. See Southwest.com/ inflight for pricing and rewards details. All Rapid Rewards rules and regulations apply and can be found at Southwest.com/rrterms. Earn from 1,000 to 10,000 points per night for every hotel stay booked through Rocketmiles. Visit rocketmiles.com/southwest to book now.

PHOTOGRAPHY BY SUBMAN/ISTOCK

The Rapid Rewards® Credit Card

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Rapid Rewards Tier Levels A-LIST Along with priority boarding, A-List Members receive a 25 percent point-earning bonus, Fly By® priority check-in and security lane access (where available), a dedicated phone line to answer any questions, and more. Southwest.com/ALstatus A-LIST PREFERRED Want even more perks? As an A-List Preferred Member, you not only get all the perks of being an A-Lister, you also get free inflight WiFi (where available) and a 100 percent point-earning bonus. Southwest.com/ALPstatus COMPANION PASS Every time you purchase a flight or redeem points for a flight, Companion Pass lets you choose one person to fly free** with you for an entire calendar year. Southwest.com/CPstatus ** Does not include taxes and fees from $5.60 one-way. Visit Southwest.com/ rrterms for a complete list of Companion Pass rules.

Rental Cars

Speed up the earning with your next car rental. Earn 600 points per qualifying rental.† Visit Southwest.com/car-rentals to book now.

† Hotels and Rental Cars: Potential to earn additional

Make your points go further.

Shop, Dine, and More

From haute couture to haute cuisine, you can earn hundreds of Rapid Rewards points with every dollar you spend.

Earn 3 points per $1 spent. Join Rapid Rewards Dining for free today at rapidrewardsdining.com.

Rapid Rewards Members can earn 1,000 points per order of $29.99 or more. Visit 1800flowers.com/rapidrewards.

Earn Rapid Rewards points for shopping at hundreds of your favorite online retailers. Visit rrshopping.southwest. com to learn more.

Earn 2,000 Rapid Rewards bonus points when you join the 4 Seasons wine club– plus 3 complimentary bottles. Learn more at laithwaiteswine.com/ southwest.

Close to a reward flight but need a few more points? You can buy points for yourself, give them as a gift, or transfer points from your Rapid Rewards account to another Member—all from one location. Visit Southwest. com/pointscenter to get started.

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Go International ¡HASTA PRONTO! Save up to $200* on air + hotel packages to Cancun with code JAN17GUIDE. Southwestvacations.com

including Cancun. From nearby Mayan ruins to scenic beaches, excitement is around every corner.

DOS OJOS CENOTE Cancun and the Yucatan peninsula are home to a wealth of cenotes, natural swimming holes caused by the collapse of limestone bedrock. One of the most wellknown in the region and just north of Tulum, Dos Ojos is a picturesque place for snorkeling or diving.

Boarding, Customs, and Immigration CONNECTING TO AN INTERNATIONAL FLIGHT

• Go directly to the Southwest departure gate. • Checked bags will be transferred automatically. • You should not have to leave the secure part of the airport.

CONNECTING FROM AN INTERNATIONAL FLIGHT

• Depending on point of departure, Customers may have to clear U.S. Immigration before collecting checked baggage from the baggage carousel.

• You will then proceed through customs to clear checked and carryon baggage. • Customers traveling from some countries go through the customs process before returning to the United States. • If you have checked baggage, proceed to the Southwest recheck desk or ticket counter to check your bags for the final portion of your trip. • Customers traveling internationally into the United States with a connecting flight may carry liquids in carryon

baggage, provided they were purchased in duty-free shops and placed in secure, tamperevident bags. • Proceed to your departure gate. If you do not have a boarding pass for your connecting flight, you must obtain one at the ticket counter or at kiosks near the Southwest recheck desk before proceeding to your gate.

U.S. CUSTOMS DECLARATION FORM*

Who must complete this form: • All Passengers (or one Passenger per family with the same address) bound for the U.S. How to complete this form: • Complete before arrival in the U.S. • Write in English, in capital letters. • Be sure to include the street name and number, city, and state of your address in the U.S. • If you are transiting through the U.S., you may write TRANSIT

PHOTOGRAPHY BY HERBERT MEYRL/WESTEND61/OFFSET (DOS OJOS), CAMPPHOTO/ISTOCK (TULUM), COURTESY OF ROSEWOOD MAYAKOBA

Insider’s Cancun Southwest serves 15 international destinations,

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TULUM NATIONAL PARK

Mayan ruins are sprinkled throughout the region, including the famous walled city in Tulum, which dates back to the 13th century.

ROSEWOOD MAYAKOBA

Stay in luxury at this 1,600acre resort, which touts 130 suites. Stroll along the whitesand beach, practice your swing on the Greg Norman– designed golf course, or relax at the spa—secluded on a private island.

XEL-HA Explore cenotes, discover native plants in the nursery, snorkel in crystal-clear water, and conquer your fear of heights on a zip line at this aquatic theme park and ecotourism development.

* Valid only on air/hotel packages to Cancun/Riviera Maya, Mexico, for bookings made Jan. 1–31, 2017, for travel Jan. 2–June 2, 2017. Save $100 on packages of $1,500-$3,999, or $200 off packages of $4,000 or more.

• • • •

and your final destination country. Lines 5 and 6 may be left blank if not using a passport. On Line 9, enter WN for Southwest, followed by your specific flight number. Please read both sides of the declaration. Sign at the “X.”

MEXICAN CUSTOMS DECLARATION FORM

Who must complete this form: • All Passengers (or one Passenger per family with the same

address) on flights bound for Mexico. How to complete this form: • Complete sections 1–6. • Once completed, sign and date the form. MEXICAN IMMIGRATION FORM

Who must complete this form: • All Passengers (including children) who are not citizens of Mexico, on flights bound for Mexico. How to complete this form: • Complete sections 1–14 on the top portion of the form and

sections 1–10 on the bottom portion of the form. • Once completed, sign and date the top portion of the form. • Sections on the form titled “USO OFICIAL” are for use by Mexican Immigration officials and should not be filled out by Passengers. What to do with this form: • The form will be separated as Passengers proceed through Mexican Customs. • Make sure to retain the bottom portion of the form, which serves as your visa while in

Mexico. It must be surrendered at time of checkin for your return flight. Passengers unable to present this form at time of departure will be fined by Mexican Immigration. * Go to cbp.gov to download, fill out, and print this form before your next international flight.

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Inflight Entertainment

Getting Connected

To connect to our entertainment portal using your iOS device, Android™ device, or Mac or PC laptop, follow the instructions below.

IOS

Tap the Settings icon.

Tap the WiFi icon.

Tap the On/Off button and turn WiFi On.

Tap SouthwestWiFi in the list of WiFi networks and confirm connection.

Tap the Safari icon.

Our entertainment portal should load automatically. If not, click the address bar and type in Southwest wifi.com.

Select your entertainment option and enjoy.

ANDROID

Tap the Settings icon.

Tap the WiFi icon.

Tap the On/Off button and turn WiFi On.

Tap SouthwestWiFi in the list of WiFi networks and confirm connection.

Tap the Internet icon.

Our entertainment portal should load automatically. If not, click the address bar and type in Southwest wifi.com.

Select your entertainment option and enjoy.

LAPTOPS

Click the WiFi icon.

Select SouthwestWiFi from the list of WiFi networks by clicking on it and confirm connection.

Open your preferred Web browser.

Our entertainment portal should load automatically. If not, click the address bar and type in Southwest wifi.com.

Select your entertainment option and enjoy.

FREE LIVE TV! Don’t miss a minute of your favorite shows. Our entertainment portal offers a variety of live channels—including HGTV and USA Network—for you to choose from.* MORE INFORMATION:

• Content and services are offered on WiFi-enabled aircraft only. We cannot guarantee that connecting flights will be WiFi-enabled. • Service on flights to/from

destinations outside the contiguous U.S. may not currently be available for the entire flight. • Movies and select TV content require download of the free AirTime Player app.

• Pricing information can be found on the Inflight Entertainment Portal. • In order to provide a top-notch WiFi experience, we prohibit access to certain high-bandwidth

applications and websites, including YouTube, Netflix, HBO Go, and VoIP. We also prohibit access to certain obscene or offensive content. * Limited time. Where available.

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Beverages

THIS ONE’S ON US Business Select® Customers receive a free premium drink on the day of travel.

12th of Never Ale ? Ask for this CRAVING CRAFT BEER

“tropically hoppy” offering from Lagunitas Brewing Company. If you love the citrusy flavors, be sure to check out Lagunitas’ four taprooms around the country. Launched in Petaluma, California, in 1993, the brewery now serves its suds at spots in Chicago; Charleston, South Carolina; and Azusa, California. Seattle residents, stay tuned: A Lagunitas location is set to open in Ballard early this year. COMPLIMENTARY BEVERAGES

• • • • • • • • • • • • •

Coca-Cola® Coke Zero™ Diet Coke® Sprite® Sprite Zero™ Dr Pepper® Diet Dr Pepper® Seagram’s® Ginger Ale Seagram’s® Tonic Water Seagram’s® Seltzer Water Mr & Mrs T® Bloody Mary Mix Mr & Mrs T® Margarita Mix Tomato Juice

• Minute Maid® Cranberry Apple Cocktail • Minute Maid® Orange Juice • Minute Maid® Apple Juice • Community® coffee* • Community® decaf instant coffee* • Community® tea • Hot Chocolate • Noncarbonated Purified Drinking Water

* Regular and hazelnut creamer available

LIQUOR $5

• • • • •

Dewar’s® Scotch Jack Daniel’s® Wild Turkey® Tanqueray® Gin Bacardi® Rum

BEER $5

• Bud Light® • Miller Lite® • Dos Equis® Special Lager • Lagunitas 12th of Never Ale • Fat Tire®

• Baileys® Irish Cream • Finlandia® Vodka • Sauza® Gold Tequila WINE $5

• Hacienda Chardonnay • Carmenet Cabernet Sauvignon

You must be 21 years or older to drink alcoholic beverages. According to the U.S. Surgeon General, women who are pregnant or who may become pregnant should not drink alcoholic beverages because of the risk of birth defects. Images of the alcoholic beverage product do not reflect how it is actually served. Customer will not receive a beverage with a cap.

Valid Southwest Airlines Rapid Rewards® drink coupons, as shown here, are printed with expiration dates and the Member’s (or issuing group’s) name. Business Select® drink coupons are valid for same-day use only. Valid Rapid Rewards and Business Select drink coupons will be accepted onboard for beer, wine, and liquor. RECYCLING

We’re happy to take care of any recyclable items, including plastic bottles, coffee cups, newspapers, and food containers.

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Route Map

Your Destination Awaits

Planning your next getaway? Choose from 101 destinations— including our international cities. It’s a snap at Southwest.com. PACIFIC TIME MOUNTAIN TIME

SEATTLE/TACOMA

CENTRAL TIME

SPOKANE

PORTLAND

BOISE

MINNEAPOLIS/ ST. PAUL

GRAND RAPIDS MILWAUKEE

RENO/TAHOE

DES MOINES

SALT LAKE CITY

SACRAMENTO OAKLAND SAN FRANCISCO (SFO) SAN JOSE

CHICAGO (MIDWAY)

OMAHA INDIANAPOLIS DAYTON

DENVER KANSAS CITY

ST. LOUIS

LOUISVILLE

LAS VEGAS WICHITA

YOU’RE ON BURBANK LOS ANGELES (LAX) YOUR WAY LONG BEACH You can get to a number of other cities via Southwest destinations. Travel to Santa Fe via Albuquerque, Palm Springs via Ontario, Galveston via Houston, and more. Service between some cities/airports is not offered.

ONTARIO

ALBUQUERQUE

ORANGE COUNTY

NASHVILLE TULSA

AMARILLO

SAN DIEGO

OKLAHOMA CITY PHOENIX

LITTLE ROCK

LUBBOCK

TUCSON

MEMPHIS

BIRMINGHAM DALLAS (LOVE FIELD)

EL PASO

MIDLAND/ODESSA

AUSTIN

PENSACOLA

PANAMA CIT

HOUSTON (HOBBY) SAN ANTONIO

NEW ORLEANS

CORPUS CHRISTI

FT. MYERS/N

HARLINGEN/SOUTH PADRE ISLAND

CABO SAN LUCAS/LOS CABOS

BELIZE CITY

Save up to $200* on Belize City flight + hotel packages at Southwestvacations. com with promo code JAN17GUIDE.

CANCÚ CANC ÚN PUERTO VALLARTA

MEXICO CITY

BELIZE CITY

* Valid only on air + hotel packages to Belize City, Belize, for bookings made Jan. 1–31, 2017, for travel Jan. 2–June 2, 2017. Save $100 on packages of $1,500-$3,999, or $200 off packages of $4,000 or more.

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This capital city is home to a wealth of biking and hiking trails, including the Boise River Greenbelt.

EASTERN TIME ATLANTIC TIME PORTLAND MANCHESTER ROCHESTER FLINT DETROIT

ALBANY

BUFFALO/ NIAGARA FALLS

LONG ISLAND/ISLIP NEW YORK (LAGUARDIA) NEW YORK (NEWARK)

CLEVELAND AKRON/ CANTON

BOSTON LOGAN PROVIDENCE HARTFORD/SPRINGFIELD

PITTSBURGH

PHILADELPHIA BALTIMORE/WASHINGTON (BWI) WASHINGTON, D.C. (DULLES) WASHINGTON, D.C. (REAGAN NATIONAL)

COLUMBUS DAYTON

RICHMOND NORFOLK/VIRGINIA BEACH

RALEIGH/DURHAM CHARLOTTE GREENVILLE-SPARTANBURG

PANAMA CITY BEACH

JACKSONVILLE

CHARLESTON

ORLANDO TAMPA FT. MYERS/NAPLES

WEST PALM BEACH FT. LAUDERDALE (MIAMI AREA) NASSAU

HAVANA

With inventive takes on Southern fare waiting at spots like Husk and FIG, this charming city is a haven for foodies.

VARADERO SANTA CLARA

SAN JUAN PUNTA CANA

MONTEGO BAY

BELIZE CITY

ARUBA

LIBERIA

PHOTOGRAPHY BY CAMPPHOTO/ISTOCK (BELIZE), VKBHAT/ISTOCK (BOISE), SEANPAVONEPHOTO/ISTOCK (CHARLESTON)

CHARLESTON

ATLANTA

THE NEW GAME IN TOWN

BOISE

SAN JOSÃ&#x2030;

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One Question

Common,

who has had an influence on your life?

Catch Common in John Wick 2, in theaters Feb. 10.

PHOTOGRAPHY BY MAARTEN DE BOER/GETTY IMAGES

Maya Angelou. She said you don’t want modesty; you want humility. What I got from that is you can be humble and respectful to other human beings, but be confident in your craft and the power that you possess in your art and the work that you do. I attribute the success in my career to staying humble and always knowing that I can get better and grow—not feeling like I’ve made it.

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Trinity professors are

in Texas in the Nation for teaching and research

Wall Street Journal / Times Higher Education College Ranking, 2017

SAN ANTONIO, TEXAS Î&#x2021; 1869

Our professors become lifelong mentors and friends. Meet them at Trinity in Focus on Saturday, January 21. / visit.trinity.edu

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THESE DOCTORS ARE AMONG

THE TOP

DOCTORS IN AMERICA Each doctor has been peer-nominated and selected by the nation’s leading providers of information on top doctors.

All MDs and DOs are Board Certified

PHOENIX COSMETIC & RESTORATIVE DENTISTRY Joyce Bassett, DDS 14275 N. 87th Street Scottsdale, AZ 480-367-8889 DrBassett.com USA Top Dentists Directory

DALLAS FACIAL PLASTIC SURGERY Benjamin Bassichis, MD 14755 Preston Road Dallas, TX 972-774-1777 AdvancedFacialPlastic.com D Magazine – Top Doctors Issue

INFERTILITY AND IN VITRO FERTILIZATION Alfred J. Rodriguez, MD 6130 West Parker Road Plano, TX 972-981-7800 TexasIVF.com D Magazine – Top Doctors Issue

NEUROLOGICAL & SPINE SURGERY Rob D. Dickerman, DO 6130 West Parker Road Plano, TX 972-238-0512 NeuroTexas.com D Magazine – Top Doctors Issue

LOS ANGELES PLASTIC SURGERY Mark A. Anton, MD Face, Breast & Body Surgery 361 Hospital Road Newport Beach, CA 949-722-1967 AntonAesthetics.com Castle Connolly – Top Doctors

Dr. Joyce Bassett Cosmetic & Restorative Dentistry

TheBestDocs.com Promotion

SAN DIEGO HAIR TRANSPLANTATION Richard Chaffoo, MD 9850 Genesee Avenue La Jolla, CA 866-830-7550 LaJollaSkin.com Castle Connolly – Top Doctors

THESE DOCTORS ARE AMONG

THE BEST

EYE SURGEONS IN AMERICA Each doctor has been peer-nominated and/or selected by the nation’s leading providers of information on top doctors.

LOS ANGELES Jeffrey C. Hong, MD 800 S. Fairmount Avenue Pasadena, CA 626-844-7001 HuntingtonEye.com Super Doctors – Southern California

PHOENIX Craig R. Cassidy, DO 160 W. University Drive Mesa, AZ 480-610-1252 ArizonaLasik.com Phoenix Magazine – Top Doctors Issue

These top eye surgeons specialize in KAMRA for close vision, LASIK, laser cataract surgery and lens implantation.

KANSAS CITY Daniel S. Durrie, MD 5520 College Boulevard Overland Park, KS 913-491-3330 DurrieVision.com Castle Connolly – Top Doctors

All Doctors are Board Certified

ST. LOUIS Jason P. Brinton, MD 555 N. New Ballas Road St. Louis, MO 314-375-2020 BrintonVision.com Trusted LASIK Surgeons Directory

ATLANTA Milan R. Patel, MD 6300 Hospital Parkway Johns Creek, GA 678-381-2020 MilanEyeCenter.com Castle Connolly – Top Doctors

NAPLES, FL Farrell C. Tyson, MD Other locations: Ft. Myers, Bonita & Cape Coral, FL 239-542-2020 TysonEye.com Dr. Jeffrey C. Hong Pasadena, CA

Gulfshore Business – 40 Under 40

RALEIGH-DURHAM

TheBestDocs.com Promotion

Dean Dornic, MD 3701 NW Cary Pkwy., Cary, NC 919-467-9955 VisionAuthorities.com Castle Connolly – Top Doctors

THESE DOCTORS ARE AMONG

THE BEST

PLASTIC SURGEONS IN AMERICA Each doctor has been peer-nominated and selected by the nation’s leading providers of information on top doctors. All doctors are board certified by the American Board of Plastic Surgery (ABPS).

TUCSON / PHOENIX Gwen Maxwell, MD 2490 E. River Road Tucson, AZ 520-751-1225 MaxwellSurgery.com Arizona Foothills Magazine – Tucson’s Best Plastic Surgeon

BIRMINGHAM, AL James C. Grotting, MD 1 Inverness Center Parkway Birmingham, AL 205-930-1600 GrottingPlasticSurgery.com Castle Connolly – Top Doctors

SAN DIEGO Steven R. Cohen, MD 4510 Executive Drive San Diego, CA 858-453-7224 FacesPlus.com Castle Connolly – Top Doctors

LOS ANGELES Grant Stevens, MD 4644 Lincoln Boulevard Marina del Rey, CA 877-438-2049 DrGrantStevens.com Castle Connolly – Top Doctors

DALLAS Steven J. White, MD 8230 Walnut Hill Dallas, TX 866-USA-MY-MD (872-6963) USACosmeticSurgery.com Castle Connolly – Top Doctors

CHICAGO Steven Bloch, MD 1160 Park Ave. West Highland Park, IL 847-432-0840 BodyByBloch.com Castle Connolly – Top Doctors

Dr. Gwen Maxwell Tucson, AZ

TheBestDocs.com Promotion

SAN FRANCISCO Stephen J. Ronan, MD 3600 Blackhawk Plaza Circle Blackhawk, CA 925-736-5757 BlackhawkPlasticSurgery.com Super Doctors – San Francisco

RESTAURANT OF THE MONTH

Los Angeles / Santa Monica, CA LOCANDA DEL LAGO 231 Arizona Avenue - 310.451.3525 "Don't miss the Ossobuco alla Milanese"–Gourmet, "There's no better place to people-watch than at the outdoor patio"–Frommers. Wine Spectator Award of Excellence, 2015. www.lagosantamonica.com When Lago opened in April 1991, the upscale Italian restaurant quickly established a reputation as having perhaps the only menu in Los Angeles to focus on the cuisine of Bellagio on Lake Como in Northern Italy. Today, celebrating its 24th anniversary, Lago maintains that unique identity and attracts an eclectic crowd of foodies, celebrities, locals and travelers. With its warm, inviting interior, expansive windows and a sidewalk patio overlooking Santa Monica's colorful Third Street Promenade, the restaurant is consistently lauded for imaginative Italian cuisine spotlighting seasonal flavors and the freshest local ingredients. Co-owner West Hooker, who was born in Milan and has lived and worked in Bellagio, presides over the popular restaurant with General Manager Megan Heritage, who has been with Lago since 1996.

Anaheim / Los Angeles

Ft. Lauderdale/Boca Raton, FL

ANAHEIM WHITEHOUSE

CASA D’ANGELO

887 South Anaheim Blvd - 714.772.1381 www.anaheimwhitehouse.com Wine Spectator Award of Excellence, 2001-2014. DiRona Since 1988. Zagat Rated Excellent, 2015. Northern Italian. “Absolutely outstanding...excellent North Italian fare, superb service, always an experience”–Zagat

Boca Raton: 171 E. Palmetto Park Rd.-561.338.1703 Ft. Lauderdale: Sunrise Square Plaza,

Chicago / Downtown Italian Village Restaurants Visit Italy right in Chicago THE VILLAGE - 312.332.7005 71 W. Monroe Street Chicago's Oldest Family Italian Restaurant–Al Capone was a regular. Guests dine in cozy nooks designed like a small Italian town. Celebrating our 88th anniversary this year. www.italianvillage-chicago.com LA CANTINA - 312.332.7005 A premier Italian Steakhouse and Seafood Restaurant VIVERE - 312.332.4040 A contemporary restaurant featuring "new" Italian cuisine from all regions of Italy. 2015 Wine Spectator Top Ten Italian Restaurants, 2015 DiRona Award, 2015 Wine Enthusiasts Ultimate Distinction Award.

Disneyworld/Universal/Orlando, FL CHRISTINI'S 7600 Dr. Phillips Boulevard - 407.345.8770 CHRISTINI’S IS ONE OF THE MOST AWARDED ITALIAN RESTAURANTS IN THE UNITED STATES. www.christinis.com

1201 N. FederalHwy. - 954.564.1234 Wine Spectator Best Award of Excellence, 2015. Zagat America's Top Restaurants, 2015. Rated as not only one of the best Italian restaurants in Florida, Casa D'Angelo has also been recognized in the industry as one of America's finest Italian restaurants. www.casa-d-angelo.com

Las Vegas, NV FERRARO’S RESTAURANT-WINE BAR 4480 Paradise Rd. (Across from Hard Rock Hotel) 702.364.5300 Italian family-owned and operated for over 25 years. 1200 wine labels. Wine Spectator Best Award of Excellence, 2015. Open Table Winner Diner’s Choice, 2015. DiRoNA 5 Diamond Award award 11 consecutive years, 2004-2015. Piano Bar, Private Rooms, State-ofthe-art sound system. www.ferraroslasvegas.com

Tampa, FL - DONATELLO 232 North Dale Mabry - 813.875.6660 An Old World bliss in the heart of Tampa serving authentic Italian Cuisine since 1984. Every night Guido and Gino Tiozzo welcome you at the door and every lady will leave Donatello with a rose on her hand as a thanks for being there. You’ll see for yourself that hospitality has ancient roots at Donatello. Full Bar, Piano Lounge, Private Rooms. Wine Spectator Award 15 consecutive years, 2000-2015. Editor’s Note: The Finest in Tampa Bay. www.donatellotampa.com

www.bestofthebestitalian.com Advertorial

Info 1-800-448-7544

- Modern CAD CAM - 15 ton to 2,000 ton - Mold Flow Analysis - Prototypes/Models within 2 weeks - Full Engineering and QC Staff - No Job Too Small - Welcome Existing Jobs to Quote - Hot Stamping - Sonic Welding - Complete Assembly Our firm is seeking new projects!

We are willing to amortize tooling over production runs, and offer no charge for tooling on high production runs. Nominal terms for parts is net 60.

We offer the best prices and great service!

113 Railroad St. email: ntm@centurytel.net phone: (608) 462-5066 Elroy, WI 53929 fax: (608) 462-8950 WWW.NTMUSA.COM

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