July 2017

SOUTHWEST THE MAGAZINE

The Good Food Issue

*How the

country’s most creative culinary minds are serving much more than great meals.

Gabriela Cámara cooks up second chances.

JULY 2017

JULY 2017

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July 2017

San Francisco’s Cala stands apart for both its innovative dishes and hiring practices.

45 The Good Food Issue Bread that binds a community together, a coveted soup that cuts food waste, and a borscht recipe that’s traveled from Ukraine to Kent, Washington—good food is about more than just taste.

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CONTENTS July 2017

36 Play

Work

12 Gary’s Greeting 14 Saludos de Gary 16 Our Star 18 The A-List 20 Spotlight 22 Community Outreach 24 You Made Our Day 28 From the Editor

35 Relax in new San Diego digs, shop bold prints in Birmingham, and savor a summery (and spicy!) lemonade.

42 Talk career changes with film director Ava DuVernay, and stress less while wedding planning.

30 Feedback 68 Adventure In Cincinnati 106 Advertiser Directory 107 Fun! 111 The Southwest Guide 124 One Question

SOUTHWEST THE MAGAZINE

In Every Issue

The Good Food Issue

*How the

R

country’s most creative culinary minds are serving much more than great meals.

sapien

by

our cover / Photography by Colin Price

Gabriela Cámara cooks up second chances.

JULY 2017

JULY 2017

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PHOTOGRAPHY BY THEPALMER/ISTOCK (MAN), EMILY SHUR/AUGUST (JENNY SLATE), COURTESY OF PENDRY SAN DIEGO (HOTEL ROOM)

124

35

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6 Southwest july 2017

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July 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 editorial assistant Kiana Moridi art intern Stephanie Nguyen contributors Sarah Baird, Nick Cabrera, Tove Danovich, Rebecca Flint Marx, Kyle Johnson, Melinda Josie, Nell McShane Wulfhart, Colin Price, Allyson Reedy, Rebecca Stumpf web development, pace interactive Jason Dalton, Carolyn Eckstein, Chad Hayton 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 Jason Whiting 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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CARIBBEAN, MEXICO AND CENTRAL AMERICA Affluentials David Antoniak, 727.466.0433, david@affluentmedia.com © 2017 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

Five Characteristics of Effective Leaders For as long as I can remember, I have studied and admired Leaders. In grade school, I began reading biographies of the presidents of the United States, and ever since, I have studied Leaders from all walks of life—from politics to the corporate world. I’ve also been blessed to have had wonderful Leaders and mentors during my career, especially our Founder and Chairman Emeritus, Herb Kelleher, and our President Emeritus, Colleen Barrett. Through these lifelong studies, I’ve seized on five characteristics critical to be a successful Leader.

Leaders must care.

Leadership is about people. Period. Great Leadership is about inspiring people,

serving people, caring for people, and caring about people. You have to show you care through daily actions.

Years ago, we assembled a panel of Southwest Employees who had served our country in the Iraq War, and asked them to describe what great Leadership looked like to them. To a soldier, their heroes were the ones who cared about them—as human beings.

Leaders must communicate.

Not communicating well is one of the great mistakes a Leader can make. When Leaders don’t communicate well, Employees don’t feel valued. For that reason, I can’t think of anything more important in Leadership than communication.

Good communication involves listening and genuinely respecting others’ opinions. Any time you work with a group, you should expect disagreement.

You should embrace dissent. Teamwork isn’t about “going along.” It’s about hearing all views, admitting mistakes, and sharing risks and rewards jointly.

Leaders must have character.

To be a great Leader or Team Member, you must have character: honesty, integrity, respect for others, and selflessness. There’s an old saying that adversity doesn’t create character, it reveals it.

Leaders must be competent.

Effective Leaders know their stuff. You must be competent. Under-promise and over-prepare. I’ve found that technical aspects of a profession are the easier parts, and the human relationship side is the most challenging. Still, you must be competent and proficient to get anything done.

Leaders must have courage.

Finally, Leaders must have courage. It’s easier to be a follower and let someone else own a problem or make a decision.

It’s much harder to stand up, speak up, and be accountable.

Gary Kelly Chairman and CEO Southwest Airlines

PHOTOGRAPHY BY STEPHEN KELLER

One of the most rewarding aspects of Leadership is being part of a Team, and I am so grateful to be a part of the Southwest Team serving you today.

12 SOUTHWEST MONTH 2016

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Saludos de Gary

Cinco Características de los Líderes Efectivos Desde que tengo memoria, he estudiado y admirado a los Líderes. Durante la primaria, empecé a leer las biografías de los presidentes de los Estados Unidos, y desde entonces, he analizado a líderes de todos los ámbitos, desde la política hasta el mundo corporativo. También he tenido la gran fortuna de haber contado con maravillosos Líderes y mentores durante mi carrera, especialmente nuestro Fundador y Presidente Emérito, Herb Kelleher, y nuestra Presidenta Emérita, Colleen Barrett. A través de estos estudios que he realizado durante toda mi vida, he identificado y me he apropiado de cinco características críticas para ser un Líder exitoso.

Los Líderes deben interesarse.

El liderazgo tiene que ver con las personas. Punto. Un Gran Liderazgo tiene que ver con inspirar a la gente, servir a

la gente, cuidar a la gente y preocuparse por la gente. Hay que mostrarle a las personas que te importan a través de acciones diarias.

Hace años, reunimos un panel de Empleados de Southwest que prestaron servicio a nuestro país durante la Guerra de Irak, y les pedimos que describieran lo que para ellos era un Gran Liderazgo.

Para un soldado, sus héroes eran los que se preocupaban por ellos como seres humanos.

Los Líderes deben comunicar.

No comunicar bien es uno de los grandes errores que un Líder puede cometer. Cuando los Líderes no se comunican bien, los Empleados no se sienten valorados. Por eso, no puedo pensar en nada más importante en el Liderazgo que la comunicación.

Una buena comunicación implica

escuchar y respetar genuinamente las opiniones de los demás. Siempre que se trabaja con un grupo, es de esperarse que existan desacuerdos. Hay que aceptar las discrepancias. El trabajo en equipo no se trata de “estar de acuerdo”.

Se trata de escuchar todas las opiniones, admitir errores y compartir riesgos y recompensas en conjunto.

Los Líderes deben tener carácter.

Para ser un gran Líder o Miembro del Equipo, se debe tener carácter: honestidad, integridad, respeto por los demás y ser desinteresado. Hay un viejo dicho que dice que la adversidad no forja el carácter, sino que lo revela.

Los Líderes deben ser competentes.

Los Líderes eficaces saben lo que hacen.

Un Líder debe ser competente. Nunca prometer de más y siempre estar muy bien preparado. He llegado a la conclusión de que los aspectos técnicos de una profesión son la parte más sencilla, y las relaciones humanas son la más difícil. Sin embargo, un Líder debe ser competente y apto para llevar a cabo cualquier cosa.

Los Líderes deben ser valientes.

Por último, los Líderes deben ser valientes. Es más fácil ser un seguidor y dejar que alguien más resuelva un problema o tome una decisión. Es mucho más difícil ponerse de pie, hablar y ser responsable.

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

PHOTOGRAPHY BY STEPHEN KELLER

Uno de los aspectos más gratificantes del Liderazgo es ser parte de un Equipo, y yo estoy muy agradecido de ser parte del Equipo de Southwest que hoy le brinda servicio a usted.

14 SOUTHWEST MONTH 2016

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Our Star

“I love talking to Customers and hosting them in my living room in the sky.”

—LAURIE LISS, FLIGHT ATTENDANT

Whenever Customers meet Flight Attendant Laurie Liss, they experience true Southwest Hospitality. Along with anticipating Customers’ needs, Laurie gives handmade travel pillows to active military members and veterans. When she flies, she carries a dozen of them in her bag. In November, Laurie will be a part of Operation Freedom Bird, a trip bringing Vietnam veterans on a healing journey to Washington, D.C. Laurie also participates in local projects to make superhero capes for kids with medical conditions. Thank you, Laurie, for being an example of a true Servant’s Heart. —Lorraine Bailey, Communication & Outreach LIFE LESSONS “I’ve learned that you get back what you put in. Even small gestures can make a big difference in a Customer’s day.”

ALL FOR ONE “Every day we have the chance to show Customers that Southwest is made up of individual Employees who care.”

SMALL WORLD “When I gave a pillow to a group of veterans in the gate area, I learned they were going to Phoenix to play bingo with other World War II veterans.

They told me about a 92-yearold friend who could still fit in her uniform! I realized I knew who they were talking about: I had the pleasure of meeting Rose on an Honor Flight a few months prior.”

SEW-STOPPER

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

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The A-List

“You don’t need a certain job title to be a leader. Start acting like one, and the rest will follow.”

—HEIKE YOUNG, CONTENT INNOVATION LEAD, SALESFORCE Heike Young spends most of her time in the clouds. As host of the Marketing Cloudcast, a podcast from Salesforce, Heike travels from the digital cloud to real ones 35,000 feet in the air as she crosses the country for events. A Southwest Companion Pass holder, Heike often plans weekend getaways with her husband, Khad, to explore local restaurants. Recently, she even cashed in Rapid Rewards points for her first international trip flying Southwest to Liberia, Costa Rica, and Khad got to come along for the ride. Here’s to many more memories, Heike. See you in the clouds! —Adam Rucker, Communication & Outreach WHY SOUTHWEST?

“Southwest’s flexibility is a huge lifesaver. If my work requires an additional stop or I want to tack on a personal trip, I don’t have to worry about a fee.”

CAREER ADVICE “Own your

opinions and mistakes. One of the greatest bosses I’ve had was a well-respected leader, but if he did something wrong, he was the first to acknowledge his mistake.”

GET MOVING “My No. 1 travel tip: Instead of sitting at your gate for two hours, go for a walk. This burns extra calories and improves your mood and state of mind.”

SELF-STARTER “I’d never podcasted before the Marketing Cloudcast. I became an apprentice of the craft and taught myself how to build an audience.”

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Heroes of the Heart Award Congratulations to the SWA U

Coordination and Scheduling Team.

What do the Ramp Agent carefully loading your bags onto the plane, the Customer Service Agent helping you at the ticket counter, and the Flight Attendant giving the inflight safety briefing have in common? Aside from being members of our Southwest Family, they have all been trained at SWA U. And that means they have experienced the outstanding service of the winners of this year’s esteemed Heroes of the Heart Award—the SWA U Coordination and Scheduling Team.

For more than two decades, Southwest has celebrated a hardworking, behind-the-scenes Team with the Heroes of the Heart Award. We unveil the annual award in our Dallas Headquarters on Valentine’s Day amidst a sea of Employees.

In 2012, Southwest began to centralize 11 separate training Teams into one department that could design, deliver, and measure training for Employees across all of our workgroups. Coordinators and Schedulers from various Departments formed one

Team with the purpose of collaborating on Company initiatives, providing consistency in scheduling, continuously improving our processes, and building a community of best practices.

Today, SWA U programs impact all 54,000 Employees, and the SWA U Coordination and Scheduling Team is responsible for every logistical detail.

They take a hospitable approach to ensure the ultimate training experience for Employees, who then create the ultimate travel experience for Customers.

This 16-person Team is the backbone of Training and Development at Southwest. They brainstorm ideas that will improve the Employee experience and reduce costs, allowing us to return the savings to our Customers. The SWA U Coordination and Scheduling Team even created the idea for the rotating shuttle, which transports students from hotels to class.

In 2016 alone, the SWA U Coordination and Scheduling Team scheduled more than 1,000 trips between the students’ hotels and our Training and Operations Support Center, managed more than 100,000 hotel nights for 65,000 students, and procured more than 230,000 meals.

The SWA U Coordination and Scheduling Team changes lives by working behind the scenes to help us continue operating with Southwest Heart, and it has been an honor to recognize their value this year through the Heroes of the Heart Award!

—Cheryl Hughey

PHOTOGRAPHY BY STEPHEN KELLER

Spotlight

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Community Outreach

Every Employee’s Responsibility

Southwest Airlines embraces diversity and inclusion.

We believe that a community is more than a place— it’s at the heart of what brings us together. At Southwest, our heart is taking care of people, which means celebrating and honoring what makes us different in the same ways we celebrate and honor what brings us together. “I don’t think it’s enough to just respect diversity, and I don’t think you can simply be open to it,” Southwest Airlines Chairman and CEO Gary Kelly says. “You have to embrace it.”

From the executive suite to the ticket counter, our mission is to honor, celebrate, and embrace diversity.

The Golden Rule drives our efforts. We host regular “Power of Inclusion” events where Employees interact with other Employees and guest speakers with diverse backgrounds.

We also host programs to increase Employee awareness and engagement during Black History Month, Women’s History Month, Asian American & Pacific Islander Heritage Month, LGBTQ Pride

Month, National Hispanic Heritage Month, and National Disability Employment Awareness Month, to name a few. Our Diversity Council also advocates for all Employees with one unified voice.

Loving people extends into every community that we serve. Last year, we partnered with Accenture and Southern Methodist University for our annual Inclusion & Innovation Summit. The event brought together leaders from academia, business, athletics, and the arts for important conversations and interactive sessions on building and maintaining more inclusive communities.

Southwest is also proud to partner with Classy, an organization that helps nonprofit and social enterprises fundraise. Our partnership has helped hundreds of organizations attend The Collaborative + Classy Awards. The awards ceremony and conference recognizes organizations in the social sector for their good work, while helping others learn best practices, build relationships, and gain access to funders and media critical for operational success.

Our Heart doesn’t just give back—it gives forward. We want to be part of communities that help each other, because distance and difference shouldn’t keep us from being neighbors.

—Laura Nieto, Community Affairs & Grassroots

PHOTOGRAPHY BY GREG MEYERS

Linda Rutherford, Laura Nieto, Lucia Cottone, and Ellen Torbert at Southwest Airlines’ International Women’s Day event

22 SOUTHWEST JULY 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.

me what my favorite sandwich was.

When I looked back again, he was gone.

He returned with a delicious sandwich for me, and he refused to accept any money! This was totally a surprise, and one that I won’t forget. Mark Greising is another reason why I will continue to be loyal to Southwest Airlines for my travel needs. —Delores Sutton

Recently, I was waiting to board a connecting flight. I was in a wheelchair and had been rushed to the gate just in time for boarding. I asked Captain Mark Greising, who was standing behind me, if he knew the length of the flight. I wondered if I had time to get something to eat before takeoff because I had been on another lengthy flight and wanted to pick up a sandwich. Another passenger offered me one of his nutrition bars, which I declined. At that time, Capt. Greising asked

ILLUSTRATION BY LEVI HASTINGS

Dear Southwest,

HOME SAFELY

While waiting for a Southwest flight home to MDW from SFO, I suddenly lost consciousness and fell to the ground.

Thanks to customer service supervisor Bryan Dal Porto and the kind people who fly Southwest, I was taken care of until the paramedics came. As if that wasn’t enough, Bryan called me at the hospital that evening to check on me, and he met my frightened husband at SFO the next day after he flew in to see me. He also helped us make our arrangements back to Chicago after a three-day hospital stay and gave us See’s Candies and sourdough bread. Bryan went above and beyond the call of duty and made me a Southwest flyer for life!

I cannot tell Bryan and the Southwest team at SFO how thankful I am that you

24 SOUTHWEST JULY 2017

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took care of me, helped my family, and got us back home safely.

—Catherine Byrne PROBLEM SOLVER

I’d like to commend Oakland ramp agent Lajon Taylor, who saved my long-awaited vacation. I left my bag at the opposite end of the terminal from my connecting flight and discovered this only as I was entering the cabin.

Lajon insisted on going back at a dead run (as I would have been dead after

that run) to search for and retrieve my bag with all my money, ID, passport, and embarkation papers for our cruise out of New Orleans. He went way above excellent customer service standards. —Robert Osborn A CALMING INFLUENCE

I need to let someone know about the amazing flight attendant, Ashley Clark, on my flight yesterday. Ashley’s friendly and witty demeanor over the intercom system helped put everyone

at ease. But, personally, she was such a blessing to me. I don’t travel well, and I was traveling with my 7-month-old son for the first time. She saw me, terrified and shakin’ in my boots, and she came and sat next to me while others boarded the plane. She chatted with me, gave me great advice for taking off and landing to help my son’s ears, and then worked hard to make sure to find a single woman traveler to sit in the row with me! She found a very nice lady who also helped me in the few moments my little man was not so happy. I admittedly was terrified of what flying with my baby would look like, and Ashley made it so easy.

She was a gift I didn’t deserve in a very stressful and overwhelming situation.

Tears were shed (on my part) getting on the plane, so when she sat next to me and talked through things with me, it was just what I needed to get my mama strength back. Thank you, Ashley. You are a gift to everyone on your flights! —Kelsey Merrill PILOTS TO THE RESCUE

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“Wow!” is all I can say. At the Richmond airport, I had just dropped off my bag and was walking toward TSA when I slipped and fell right on the terrazzo floor. I was shocked and stunned and wasn’t sure I could get up. As I was sitting on the floor assessing the situation, two Southwest employees approached to see if I was all right. Captain Tom Hunt and first officer Keith Hicks were my superheroes! It was apparent I was nervous and unsure of my condition. While Tom helped me up to a chair, Keith found a wheelchair. They gathered my purse and computer bag and wheeled me on through. Then we were off to the gate. As Tom was speaking to the gate person, I realized we were at a Southwest gate—I was flying another airline. Keith wheeled me to my gate and went back to his Southwest flight. It rarely happens these days that people take the time to assist and do all they can to ensure a stranger’s safety. Thank you! I so appreciate their concern and response to my spill. You should be proud to have superheroes in your employ. —Betty Pitts

6/8/17 3:13 PM

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from the editor

Made in Santa Fe, NM

Dear Reader, 3 cans tomato soup 1 package ground beef 1 bottle hot sauce 1 quart milk 1 box Cocoa Puffs

River of Love ® exclusively at Santa Fe Goldworks

60 East San Francisco Street Santa Fe, New Mexico 87501 505.983.4562 SantaFeGoldworks.com

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“I’ll make a chocolate mole,” I told the host. Having recently tried the dish for the first time in a Mexican restaurant, I figured I could improvise on my vague impression.

With practiced moves, I emptied a can of soup into the saucepan, followed it with a handful of ground beef, and sloshed in some milk.

While the mixture heated on the stove, I crumbled a bowlful of Cocoa Puffs between my fingers.

Once the beef had browned in the soup, I dumped the sugary cereal powder into the pot and stirred. A few dollops of hot sauce, and …

Horrible. My tongue felt as if it had licked the floor of a deli.

Still, the mole was a huge hit at the party. Friends still talk about it, though I’m not sure any of them actually tried it.

While I’ll clearly never make it on Food Network, I like to think of myself as something of a trendsetter. More than ever, food has become a bountiful playground for inventive minds, not just with what we’re cooking but with how we get the food, who prepares it, and how we avoid wasting it.

Look at what this issue serves up on page 45: a project that reaps the bounty of backyard fruit trees.

A luncheonette that turns leftover chicken parts into matzo ball soup.

Combat soldiers taught to butcher local livestock. A restaurant that recruits the culinary wisdom of immigrants and refugees.

Which goes to show that the human imagination is bigger than our stomachs.

Jay Heinrichs EDITORIAL DIRECTOR @JAYHEINRICHS

PHOTOGRAPHY BY ANDREYGORULKO/ISTOCK

Back in my 20s, I got invited to a potluck dinner. There was no time to shop, and my apartment kitchen contained a limited number of ingredients, including:

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feedback

SOUTHWEST THE MAGAZINE

Spent hiking the red rocks of #Sedona #AZ #BellRock

Summer!

@SEDONAFISH, VIA INSTAGRAM

Grilling in my backyard! @RJABKOWSKI, VIA TWITTER

Taking a walk on the beach and leaving nothing but footprints. #wanderlust

Camping at a national park and discovering swimming holes. @CANWEGO2MARS NOW, VIA TWITTER

@VALERIES386, VIA INSTAGRAM

Hiking in the White Mountains with a local brew afterwards! @KITKATELIZA, VIA TWITTER

MAY 2017

MAY 2017

It’s a Southwest Summer!

In our May issue, we featured 93 ways to enjoy all 93 days of summer. Then, we asked you to share your thoughts by filling in the blank: My perfect summer day is _____.

A morning run, biking and kayaking in Seattle, dinner at sunset on the water. @CLAUD26POINT2, VIA TWITTER

Spent doing something fun like cave kayaking w/ the family. @SCAMPERS49, VIA TWITTER

Frolicking through flowers while enjoying an ice-cold violet lemonade. @NATTYB244, VIA INSTAGRAM

PHOTOGRAPHY BY DESIREE ESPADA (MAGAZINE)

We’ve got 93 ways to spend all 93 days.

30 southwest july 2017

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WE’VE GOT THE BOURBON. THE REST OF THE NIGHT IS UP TO YOU.

FIND IT AT A LIQUOR STORE NEAR YOU

Sin Responsibly. Devils River Bourbon Whiskey, 90 proof, 45% Alc/Vol. Produced and Bottled by Devils River Whiskey, Dallas TX.

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5/31/17 9:20 AM

Talk to Us SouthwestMagazine @SouthwestTheMag

Going home to San Juan!

@SouthwestMagazine letters@southwestmag.com

For comments or questions directed at Southwest Airlines that don’t pertain to the magazine, visit Southwest. com/contact-us.

Hanging at a @nashvillesounds game with my whole fam!

Relaxing in a hammock hung between two trees in the wilderness.

@VARNIFARM, VIA TWITTER

@HOOKEDON HARMONY, VIA TWITTER

Sippin’ on margaritas poolside.

@HOLA1224, VIA TWITTER

Mown grass, shandy, swings / Lake waves, fresh corn, sunlight strings / Songs by the campfire #haiku

@CAITLINRN92, VIA TWITTER

@EASUM2, VIA TWITTER

“

What we lacked in experience, we made up for with an entrepreneurial spirit to fulfill a growing need in our community.

”

Franchisees Meagan and Brian Van Dyck with their family

@SHAFER4867, VIA TWITTER

At a great amusement park riding roller coasters with my family! @CUBBIECUTIE1, VIA TWITTER

@CYNTHIANAGLE, VIA TWITTER

Sitting on the pier in Daytona Beach watching the manatees go swimming by.

Fishing with my husband.

Wine tasting with my mom & beloved puppy in beautiful California #wine country! @JULIEBROSE, VIA INSTAGRAM

Scouring the flea markets with my junkin’ buddy looking for treasures and rusty gold. @CELESTIN, VIA TWITTER

Sun, sand, sangria, and swimming with whale sharks!

Yes, please! Maybe see you in Cabo someday! @HBOGEN, VIA TWITTER

How we get there... on @SouthwestAir! Are we there yet? @STEPLYK, VIA TWITTER

CORRECTION

In “The Ghost of Capablanca” [June 2017], we said José Raúl Capablanca won the world championship every year from 1921 until 1927. He won the match in 1921, but the next championship wasn’t held until 1927. Capablanca lost that year. We regret this error.

They did all their homework Meagan worked in human resources.

Brian worked as an oil and gas drilling consultant overseeing drilling locations in Texas. Between the two of them, neither of the Van Dycks had a résumé of expertise in the field of educational child care. Nor did they have entrepreneurial experience running an independently owned and operated business. But what they lacked in experience, they made up for with a zealous spirit and in doing all their homework to fulfill a growing need in their community.

With highlighters and post-it notes in hand, Meagan read the 222-page Texas state child care standards… four times.

“I’m a rule follower,” said Meagan. “So I wanted to know the state regulations in our industry so we could exceed expectations. Some might be surprised to know we’re self-taught, but if you judged a book by its cover, you’d think we know exactly what we’re doing, because we do. Because we did all our homework, we have confidence parents are looking for.”

The couple researched seven different franchise concepts over six months before deciding to open a school with Kiddie Academy. Kiddie Academy is a professional, award-winning and accredited child care company, and the franchisor also met a personal standard: the organization aligned with Meagan and Brian’s values, ethics and commitment to their community.

The Van Dyck’s chose to build their community in a “small, big town” near Texas A&M University at the Kiddie Academy of College Station. Meagan and Brian were aware of the challenges of venturing into an unknown-for-them industry, but knew they would succeed with the support of Kiddie Academy, their experienced and knowledgeable franchisor. Brian says parents often tell them, “this is where y’all belong.”

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

WIT H KID D IE AC A D EMY, YO U D O N ’ T HAVE TO CO MPRO MISE.

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A stunning selection of villas and single-family residences provide the ultimate in carefree living. See our new home designs spanning 1,321 to 3,273 a/c sq. ft. with 2-4 bedroom designs where homebuyers can select from stunning lake, garden or preserve view homesites.

Call today to find out how you can experience the amazing Valencia lifestyle before you buy!

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(800) 951-7183 Open daily 9 am to 5 pm.

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40,000 total sq. ft. CLUBHOUSE Includes: RESORT-STYLE POOLS • TENNIS • FITNESS • YOGA • CAFÉ • CARD ROOMS • SPA 100’S OF CLUBS & ACTIVITIES • BILLIARDS • EVENTS • PICKLEBALL • POKER ROOM • ART STUDIO • SOCIAL HALL WITH STAGE • DOG PARK • SOFTBALL • COMMUNITY GARDEN & SO MUCH MORE Broker must accompany client during client’s initial visit to this community. Both the client and Broker must execute the Developer’s Registration Form on the initial visit. Broker must also execute the Developer’s Broker Participation Agreement. Valencia Lakes is being developed and sold by Hillsborough County Associates II, LLLP. The complete offering terms are in an offering plan available from Sponsor. File No. H11-0010. Promotions, prices, terms and features are subject to change without notice and do not include optional features or premium for upgraded homesites. Valencia is designed for residents aged 55 & older and is intended to meet the exemption under the Federal Fair Housing Act. ©2017 4300-285 4-3-17

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PLAY Number

Around strangers, our ideal amount of personal space is

95.4 centimeters.

For the less metric-minded among us: Americans like to keep about 3 feet between themselves and unfamiliar faces.

That’s according to a study published in the Journal of Cross-Cultural Psychology that examined different cultures’ preferred interpersonal distances and the factors influencing them. The team of researchers surveyed 8,943 participants from 42 countries and found that age, temperature, and gender can all shape breathing room requirements. Women and older respondents, for example, preferred additional distance from strangers, but those in warmer climes didn’t mind being nearer to new people. In all, Argentinians opted for the smallest amount of space between strangers (76.5 cm), while Romanians wanted the most (139.6 cm).

Talk about a long-distance relationship.

SPACE INVADERS

PHOTOGRAPHY BY THEPALMER/ISTOCK

For acquaintances and closer confidants, respectively, Americans’ ideal interpersonal distances drop to 68.7 cm and 47.7 cm.

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Pendry San Diego

For more than a decade, the corner of Fifth Avenue and J Street in San Diego’s Gaslamp Quarter sat empty. The city had condemned the property and scraped it clean in 2004, but the hotel that was originally slated evaporated due to the recession. (An ugly parking lot took its place.) Flash forward to today. Pendry San Diego opened its posh doors earlier this year and immediately became a beacon for guests seeking not only a good night’s rest, but also food and drink galore. Guests have six different on-site restaurants and bars to choose from, ranging from the fresh catch–focused Lionfish to Oxford Social Club, the basement nightclub. In the end, it was worth the wait. From $319

BATHE ↗ The hotel’s grand rooms feature glass and steel showers that open up right into the sleeping quarters.

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

PHOTOGRAPHY COURTESY OF PENDRY SAN DIEGO

INDULGE ↘ Nothing wrong with a bedtime snack: Employees leave macarons on each pillow during turndown.

PLAY BALL ↙ Sports fan? The Padres’ ballpark is just two blocks away. For views of Petco Park, be sure to book a deluxe room.

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PLAY Shop

Locket Necklace ex voto vintage These curated pieces combine antique elements with precious stones. Prices vary; exvotovintage.com

BHM Hat aviate The airport code is a playful nod to the city without being too touristy. $35; shopaviate.com

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Found in Birmingham

Textile designer Mary Catherine Folmar shares her favorite Magic City mementos.

When Cotton + Quill owner Mary Catherine Folmar needs inspiration, she thinks back to her study abroad experience in college. In her Dynasty collection, for example, there’s a koi pattern from a sketch she did while living in Taiwan, and another print inspired by a temple mural. The Alabama native describes her aesthetic as “a mix of traditional and classic motifs done in bold colors and a larger scale to make them current.” At her showroom in the suburb of Mountain Brook, Mary Catherine offers design consultations and stocks her hand-illustrated textiles, wall coverings, home goods, and outdoor fabrics. Here, she highlights more local makers.

Sweet Tea Candle south candle This subtle scent uses honey and tea leaves and is topped with a cotton boll. $30; southcandle.com

PHOTOGRAPHY BY ERIC & JAMIE PHOTOGRAPHY VIA STYLE BLUEPRINT

Explore Mary Catherine’s collections at cottonquill.com.

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American Council on Exercise Study* Proves:

Stanford and Texas A&M Researchers Agree:*

JumpSport workouts burn ACSM target calories in 2/3rds the recommended time, while feeling 10% less strenuous than other workouts, like running.

Sit-stand desk users are 78% (Stanford Study) / 75% (TAMU Study) more likely to report a pain-free day vs. only sitting Standing at work increases productivity up to 46% (TAMU Study) * See source material at Wurf.com/Studies

© 2017 JumpSport, Inc. Campbell, California. All rights reserved. Patent info: Patents.JumpSport.com

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PLAY Drink

ORDE R THIS

Brazilian Lemonade

Every summer, the mercury in Las Vegas climbs higher than almost any other U.S. city. (The average high for July? A whopping 104 degrees.) To compensate, bars stash the stouts and ban the bourbons and instead reach for lighter, citrus-based drinks. At SG Bar, that means the Brazilian Lemonade. It starts with a base of Deep Eddy Lemon Vodka, which is then balanced with mango puree. Jalapeno-mint lemonade adds heat and freshness, while ginger ale adds effervescence.

Thirsty?

Whip up a batch for your next pool party.

MAKE IT ↗ Combine 8 ounces Deep Eddy Lemon Vodka, 3½ ounces mango puree, 14 ounces jalapeno-mint infused lemonade*, and 7 ounces ginger ale in a carafe. Stir to combine. Serve in ice-filled glasses, and garnish with mint. Makes 4–5 servings.

40 southwest july 2017

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*Combine a handful of mint leaves and a splash of lemonade—homemade is best, but store-bought is OK, too—in a jar; muddle the mint. Add four more cups of lemonade and half a deseeded jalapeno, and then refrigerate overnight.

Remove jalapeno and serve.

PHOTOGRAPHY BY NICK CABRERA

6/6/17 11:21 AM

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WORK Takeaway

Ava DuVernay

When it comes to career changes, the Oscar-nominated director says embrace the small steps.

Before I directed my first short film at 32, I worked in publicity and was on a lot of movie sets. That was a privilege a lot of directors don’t have—the opportunity to watch other directors direct—and I learned about different kinds of film and styles of directing. When I started to play with directing, I kept my day job until I could figure out if it was something I could support myself doing. The week after I won best director at Sundance with my fourth film, Middle of Nowhere, I quit publicity. Most people feel like you have to make a career change in one fell swoop, but my advice is to embrace the progression. If it’s something you’re creating or producing, there’s room for overlap.

Ava’s next film, A Wrinkle in Time, is based off Madeleine L’Engle’s beloved novel.

OUT TAKES SHAPESHIF TER I don’t have a preferred genre or form.

I like to move between narrative films and documentary films, commercial projects and independent projects. That’s part of the creative process for me. It’s more about the story than the genre.

MUST-SEE The new Smithsonian National Museum of African American History & Culture is a perspective changer and a mecca of so much I hold dear. Every American should visit—it really brings you into the heart of a people who have been marginalized.

PHOTOGRAPHY BY DANIELLE LEVITT/AUGUST

CREATIVE MUSINGS The work of other artists—museum exhibits or films—inspires me. I love to watch foreign films and see what people are thinking around the world.

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WORK Startup

Zola

This wedding-planning website revolutionizes registries for the modern age.

Here’s how co-founder and CEO Shan-Lyn Ma describes the platform: The year my co-founder Nobu Nakaguchi and I started Zola happened to be the year all my closest friends got married.

I was buying presents off traditional department store registries and found it was a terrible e-commerce experience.

Now, using Zola, couples can register for products from hundreds of brands, as well as for experiences and cash. For a year after the wedding, anything they buy from Zola is 10 percent off. Couples also control when they receive gifts. With other registries, gifts just start showing

up. You don’t know what they are, but they pile up and take over your life. With Zola Registry, you receive a notification when someone gives you a gift, but you don’t receive it until you hit the “Send it to me now” button. More recently, we launched Zola Weddings—free, beautiful wedding websites couples can personalize, with a guest list manager and to-do checklist. Zola helps couples from the day they get engaged, through their planning process, through their first year of marriage. Everything is all in one place.

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Visit zola.com to set up your registry or purchase gifts. In NYC? Swing by the Zola Townhouse, a shoppable showroom.

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Food Good To serve their communities, today’s top culinary minds are reaching far beyond the kitchen.

PHOTOGRAPH BY COLIN PRICE

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The fine-dining restaurant cooking up second chances CALA

By Rebecca Flint Marx

on a recent afternoon at Cala, a contemporary Mexican restaurant in San Francisco, Candace Hightower takes reservations while cooks prep for dinner service. Two women at the restaurant’s lunchtime taco counter strip thorns from cactus leaves and fill cups with agua fresca. “Right around now,” Hightower says with a grin, “it starts bumping.”

In many respects, Cala isn’t different from most other high-profile San Francisco restaurants: It serves sophisticated, beautifully executed food in a sophisticated, beautifully executed dining room. But unlike most San Francisco restaurants—or really, most restaurants anywhere—it recruits formerly incarcerated people to staff its dining room and kitchen. Nearly half of its 40-some employees have prison records. “We seek them out,” says Emma Rosenbush, Cala’s general manager. “I want them.”

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PHOTOGRAPHY BY COLIN PRICE

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Gabriela Cámara (left), and her San Francisco restaurant Cala

Before she started working here, Hightower had never heard of a trout tostada, much less enjoyed one. She also never thought she’d apply for a job without getting judged for the felony DUI conviction on her record; when she’d tried in the past, things would get awkward. (“Oh, that position is no longer available,” she recalls.) But at Cala, there wasn’t any awkwardness; there was just opportunity.

“And to have an opportunity without judgment,” Hightower says, “was pretty amazing.”

Opened in 2015, Cala is the first U.S. restaurant from Gabriela Cámara, a legendary restaurateur in her native Mexico City. Back in Mexico, Cámara says, she has never hesitated to hire people with troubled pasts. “In restaurants, you always hire people who have issues,” she says. “Restaurants take everybody in.” So when Rosenbush, who had previously worked in Berkeley’s Prison Law Office, approached her about hiring people with conviction histories, Cámara was game. But her open-mindedness was born as much from pragmatism as compassion: Thanks to San Francisco’s labor shortage and high cost of living, finding loyal employees is tough. “We needed people who could give good service,” Cámara says. “It’s not just july 2017 southwest 47

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because I’m a good person. If you have staff who know how important they are, they’re more likely to do a better job.”

To find employees, Rosenbush and Cámara reached out to San Francisco’s Adult Probation Department and the Delancey Street Foundation, a nonprofit that offers residential rehabilitation services and vocational training for substance abusers and ex-convicts.

While some of their new staff had prior restaurant experience, one didn’t know the difference between sparkling and still water.

Another didn’t know wine is made from grapes.

There were other challenges, such as the addiction issues some employees faced, as well as their need for services to help them readjust to regular working life. “All of a sudden, we were that support,” Rosenbush says. “But we’re a restaurant, not a social service.”

So she reached out to the rehabilitation community to build a better support network for Cala’s employees. She and Cámara also decided to make Cala a dry restaurant (meaning employees can only drink there as guests) and adopted a hard-line stance in dealing with problems. “It’s tough love,” says Hightower. “Like, ‘don’t come here thinking this is a handout.’ But it’s love, it’s all love.”

As she spoke, the restaurant was suffused with light and the camaraderie of its employees.

Watching them work, there was no way to know who had spent time in prison and who hadn’t.

And that’s the point. “You come into Cala and you can’t tell who is who,” Cámara says. “You just have a bunch of lovely people wanting to take care of you.”

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The bar scene at Cala (top), and hostess Candace Hightower

PHOTOGRAPHY BY COLIN PRICE

6/6/17 3:42 PM

PORTLAND FRUIT TREE PROJECT

The plum-plucking group gleaning fruit trees to help feed the needy

By Tove Danovich summertime in portland, Oregon, means that waves of homeowners are inundated with more fruit than their stomachs can handle. The city’s lush winters and warm summers lead to fruit-fat backyards: A small semi-dwarf apple tree can create up to 500 glossy apples during a season, while a full-sized apple tree can yield up to 800 pounds of fruit.

That’s enough to make you never want to eat an apple pie or drink a glass of cider ever again.

Meanwhile, because of its limited shelf life, fresh food is often hard to find at food pantries and expensive to buy in stores. So, since 2006, the Portland Fruit Tree Project has been rescuing fruit from homeowners whose backyard bounties have become too fruitful, as well as from farms with unpicked fruit to spare. Its aim is to reduce food waste and increase access to healthy, fresh food. From mid-June through mid-November, small groups of volunteers snatch ILLUSTRATION BY MELINDA JOSIE

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up everything from early plums to quince, persimmon, and kiwi near the end of the growing season. Harvest program manager Nicole Weinstock remembers helping to harvest 600 pounds of shiro plums, a yellow variety that clusters tightly to the branches. To see and harvest so much fruit “was a great joy, a great shock, and a great sticky mess in all equal parts,” Weinstock says.

To participate, homeowners add themselves to a volunteer list, and their trees are vetted for access and health. Then they contact PFTP two weeks before their fruit ripens. Half of the fruit picked at each event is divided among the volunteers, and the remaining half is donated to local food pantries, food banks, and health clinics.

Some of their events are familyfriendly, allowing kids to get up close to their food. PFTP also provides Spanish-language harvests to support the increasing number of Latino residents in Portland. In

2016, the PFTP hosted 117 harvest events, gleaning 63,000 pounds of fruit that would have likely gone to waste otherwise.

Tshombé Brown, PFTP’s communications and office coordinator, started volunteering as a harvest coordinator in 2008 as a way to make friends in his new city—not surprising, considering that people frequently bond over food (as well as hard labor). A few years ago, Brown says, a woman met someone at an orchard party; the two eventually became good friends. Now they make sure to sign up for the same harvest every year, as a “friendiversary” celebration.

The project is a reminder that not all the fruit in Oregon comes from orchards outside the city limits. Just knowing how many homeowners are hiding juicy blueberries, pears, and peaches in their backyard makes it that much more intriguing to explore the city, hunting for edible treasure. july 2017 southwest 49

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Institute director Jason Nauert

ROCK Y MOUNTAIN INSTITUTE OF MEAT

The butcher training Army Special Forces to stay healthy

By Allyson Reedy

in february 2014, Jason Nauert, director of the Rocky Mountain Institute of Meat, a Colorado Springs butchery school, received an odd email from the U.S. Army.

Sgt. 1st Class Myron Billingsley was in a bind; his Special Forces soldiers were getting sick off subpar foreign meat while stationed in remote parts of the world. Did Nauert—a butcher with zero military experience—have any ideas on how to help these soldiers?

He did.

A couple weeks later, the pair met for beers at a Colorado Springs brewpub. Nauert told Billingsley he could take the American Culinary Federation’s professional butchery course and adapt it to the needs of soldiers out in the elements—no walk-in coolers, no butcher knives, 50 southwest july 2017

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no luxuries. “I had to get creative about my approach and development of the course,” Nauert says.

“Chefs are in a controlled environment, or as controlled as a kitchen can be. The soldiers are left to the elements of the outdoors.”

That fall, Nauert started training Special Forces with a six-day, hands-on course. Soldiers learned to identify healthy animals, butcher them, store the meat, and cook as much of the animal as possible to maximize nutrition. Army Staff Sgt. Brandon Mayo took Nauert’s course in 2015. Mayo was attached to a Special Forces unit sent to remote locations in Africa. They

didn’t have a base with food supplies, and in order to feed themselves, they’d have to find a local market, buy whatever animal was available, and butcher it. “None of us had any real training in how to do that, and how to do it in a sanitary way so the guys don’t get sick,” Mayo says.

Besides learning how to butcher cleanly and quickly to avoid spoilage, Mayo says one of the best things Nauert taught him was how to cook everything on the animal, using scraps for sausage or head cheese, a cold cut. “It’s better-tasting field food,” Mayo says. “I’m still not eating head cheese, though.”

PHOTOGRAPH BY REBECCA STUMPF

6/9/17 10:46 AM

COMMUNIT Y OVENS

The Minnesota communities coming together to make (and break) bread

mitchell, south dakota, is home to a sprawling Corn Palace, adorned with murals made from grain. Houston has an oddball cottage constructed exclusively of beer cans. And in White Bear Lake, Minnesota, the United Methodist Church there has become widely known as “the bread church.”

By Sarah Baird In this case, though, there are no baguette columns, and no one is walking on sourdough tiles. The church’s nickname came about through its work creating a network of community ovens across the state.

Community ovens have been in use for centuries, not only as a vehicle for firing up baked goods but also as a way to bring people together to share stories and a common resource. Primarily wood burning and built outdoors, the ovens have seen a swell in popularity, fueled by the success of other pieces of the “sharing” movement—like tool lending libraries and seed banks. Equal parts ancient and novel, the ovens have popped up from Colorado to Vermont, with Minnesota serving as a (somewhat unlikely) national hub.

“Our oven is a way that we can reach out to the community in a unique manner,” says Mike Faust, who helped construct the White Bear Lake community oven—and then nine subsequent ovens across the state. At its largest event, the oven churned out 180 pizzas, and then gave the slices away for free. “It attracted people and provided a comfortable way to get to know each other.”

As for oven construction, Faust uses a full-on brick-and-mortar style, which means the ovens require several hours of preheating before loaves can go in. Others, like David Cargo, a community oven advocate and leader in the St. Paul Bread Club, uses a “stacked brick” model, which allows the vessel to heat up speedily. But there’s no technique rivalry to be found here. In true “Midwestern Nice” fashion, Cargo says all methods are good ones. “There’s room in this world for both the staple and the paper clip, you know?”

And if you’re hoping to build an oven of your very own, Faust recommends determining how you’ll use it beforehand. White Bear Lake’s purview includes baking classes, a “breadstick communion” church service, and a charity-focused “baking with a purpose” day. (A large oven can hold up to a whopping 25 loaves at a time.) In Minneapolis’ Kingfield neighborhood, pizza nights have been a focus ever since volunteers constructed a public oven in 2015. The opportunities for creation—and connection—seem limitless.

“Minnesotans like community ovens partially because of our culture,” says Cargo.

“There’s a focus on community and mutual reliance much more so than self-reliance. We like to work together.”

ILLUSTRATION BY MELINDA JOSIE

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ROOSTER SOUP CO.

The awardwinning matzo balls that are eliminating food waste

By Nell McShane Wulfhart

funded through kickstarter, fueled by leftover chicken, and staffed by volunteers, Rooster Soup Co. is a hybrid creature that just also happens to be one of the top tables in Philadelphia.

It started with James Beard Award–winning chef Michael Solomonov’s Federal Donuts, which turns out doughnuts like strawberry-lavender and banana cream pie, but also addictive gourmet fried chicken. All that chicken, though, had a downside: Every week, they found themselves with more than 500 pounds of unused chicken parts. So, in January, Federal Donuts partnered with the nonprofit Broad Street Ministry and opened Rooster Soup Co., a retrochic luncheonette, to turn that chicken into soup.

This isn’t your ordinary dinerstyle chicken noodle. We’re talking smoked matzo ball soup, made with schmaltz and fresh turmeric, that locals slurp down at the long

counter and banquette seating.

(Plastic-covered menus are a knowing nod toward old-school authenticity.) The luncheonette serves lunch and dinner (plus breakfast on the weekends), with Solomonov’s signature touches seen in a Yemenite chicken pot pie and a BLT that subs in a potato latke for lettuce. But the soup, which Solomonov calls “the ultimate comfort food,” is the star of the show.

One-hundred percent of the profits go to Broad Street Ministry, which provides social services and meals for Philadelphia’s most vulnerable citizens, in a neat—and waste-free—circle of food.

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MAKE IT MATZO BALL SOUP Makes six 12-ounce servings (with a snack for later) ¼ cup canola oil or chicken fat 1 quart diced yellow onion 2 cups diced celery 2 tablespoons chopped garlic 2 quarts chicken stock 1 teaspoon ground fenugreek 1 teaspoon freshly grated turmeric 2 teaspoons kosher salt In a medium pot, heat oil or chicken fat on medium-high heat. Add garlic and stir until some golden color appears.

Add onions and celery, and stir until everything begins to soften. Add chicken stock and bring to a boil, and then turn down to a simmer. Let cook for 30 minutes until vegetables are soft and flavors begin to combine. Turn off heat and add fenugreek, turmeric, and salt.

PHOTOGRAPH BY MICHAEL PERSICO

MATZO BALLS 1 cup matzo meal 4 eggs 3 tablespoons chicken schmaltz 3 teaspoons baking powder 4 teaspoons kosher salt Combine matzo meal with baking powder and salt in a medium mixing bowl. In a smaller bowl, gently mix eggs with schmaltz. Add egg and fat mixture to dry ingredients and combine delicately. Portion into 1½-ounce balls and chill for 30 minutes. Once chilled, reshape balls into rounds with wet hands and drop directly into lightly salted boiling water. Boil gently in an even layer for 30 minutes. (Cut one ball open to check that it’s cooked through.)

Once cooked through, transfer balls into soup bowl. Add broth, top with fresh dill, and serve.

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Ubuntu Street Café’s employees share their daily family meal.

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UBUNTU STREET CAFÉ

The refugees and immigrants feeding each other, and Seattle

By Naomi Tomky

back at home in Ukraine, Iryna Mykhalchuk and her mother-in-law would make giant 10-liter batches of borscht each Sunday, cooking the ruby-red beet soup in a pot so big Mykhalchuk needed to climb onto a step stool to stir it. As the simmering beef stock perfumed the air, she’d stir in julienned beets—rather than grated, as they often are in the Russian version of the dish—potatoes, and green cabbage (another uniquely Ukrainian feature). The chunky soup brimmed with vegetables, bubbling in an enormous portion that would feed the entire house: her own three children, her husband’s twin brother and his family, her in-laws, even her grandparents-in-law. When they sat down to eat, she’d toast bread in a pan with oil, butter, and fresh garlic until crisp and fragrant, a piece for everyone as they sat down to Sunday supper.

Now, when she cooks borscht for her family of five in Seattle, where she’s lived for a year and a half, she has trouble translating the recipe into smaller quantities. But when executive chef Lisa Nakamura, who once cooked in the venerated French Laundry kitchen and has run several of her own critically acclaimed restaurants, asked her to recreate it as a restaurant recipe for Ubuntu Street Café in Kent, Washington, Mykhalchuk was ready. She even paired it with little rolls she calls babushka.

PHOTOGRAPH BY KYLE JOHNSON

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Ubuntu, which opened in March in the Seattle suburb, is the teaching kitchen for Project Feast, a nonprofit designed to “transform lives by providing pathways to sustainable employment in the food industry” by training refugees and immigrants in the kitchen. Originally, that came through a six-week, part-time kitchen classroom program. But student feedback indicated the need for a more intense program, and community feedback encouraged something more interactive.

After a year of work, the result is Ubuntu, which brings a small number of apprentices into a fourmonth program. july 2017 southwest 55

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WHAT’S ON THE MENU AT UBUNTU STREET CAFÉ?

CHAI

Ubuntu founder Veena Prasad developed this spiced tea recipe by tapping into childhood memories in Bangalore, India.

BORSCHT

A staple throughout Eastern Europe, this beet soup is served Ukrainian style, with julienned beets and green cabbage.

TEPSI BATHENJAN

KOFTA SANDWICH

A Middle Eastern staple, the lamb meatballs are an entry point for those unsure of some of the cafe’s more intrepid fare.

This famous baked Iraqi casserole layers fried eggplant with potato, and is served with a corianderspiked tomato sauce over rice.

The menu at Ubuntu, like a United Nations of culinary hits, marries the diverse background of the immigrants and refugees in the current and previous apprentice programs with the logistical realities of running a training cafe. A lentil stew from the small African nation of Eritrea shares space with a Burmese chicken curry, a world of flavors on a tiny—just three appetizers, four entrees, and two desserts—menu. Beyond ensuring that the menu accommodates dietary restrictions, founder and executive director Veena Prasad 56 southwest july 2017

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wanted to make sure the apprentices filled in gaps in their cooking knowledge. “Cake isn’t a thing in all cultures,” for example, so the menu includes Mexican-inspired tres leches cupcakes for them to learn on, Prasad says.

Tuesdays at Ubuntu are for prepping. Mykhalchuk rolls out small lamb meatballs called kofta, while her fellow apprentice, Tenaye Adem, grates onions. Two metal tables are pushed together to form a counter, and chef Nakamura keeps a watchful eye on them.

She’s making crepes, which will later be lunch for the team.

Adem looks up from her onions and, with a nod and a look, points out a bowl of ginger that Mykhalchuk forgot to add to the meatballs.

Mykhalchuk scrapes the portion of the pan already rolled out, adds the ginger, and massages the mixture together. The women spend their days helping each other, working as a team to decipher recipes or turn their own home cooking into a catering dish, puzzling over instructions with heads together or assisting in finding the right measuring spoon. Nakamura watches, occasionally guiding, but mostly letting them work on their own.

“I tend to French-ify everything,” she says. Instead, she works with the women to walk the fine line between adapting the dish to restaurant cooking and Westernizing it.

The cafe is housed in a centuryold train station, along with nonprofit offices, a martial arts studio, and a sushi restaurant. The hall ends in a small room where a few mismatched tables and chairs mingle, and a glass wall offers a view into the cafe kitchen. A chalkboard on the counter greets visitors in a half-dozen languages—a message echoed by the universal aroma of ILLUSTRATIONS BY MELINDA JOSIE

6/9/17 10:47 AM

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Chef Lisa Nakamura oversees Ubuntu’s kitchen, while trainees Iryna Mykhalchuk (left) and Nadezhda Mayster prep for lunch.

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welcome: spiced stews simmering over a low flame. Adem takes a quick break from chopping onions to chat on the phone with one of her two daughters back in Ethiopia, to whom she speaks about once a week.

Despite her enthusiasm for the training program, Adem acknowledges that her struggle with arthritis makes her unlikely to end up working in a restaurant. She walks with a slight limp, keeping one leg almost straight. The 48year-old grandmother is hardly suited for the arduous physical work of a restaurant kitchen. For 30 years, her husband worked as a truck driver in the U.S. and she stayed home in Ethiopia with her daughters. Most winters, when business was slow, he’d come home for a few months. Four years ago, with her daughters both married and soon to have children of their own, she joined her husband. But waiting this long has its downside: She no longer has any sway, legally, to bring her daughters to the U.S. Now, her husband’s health issues force him to work less at his job, which also supports their children and grandchildren and Adem’s mother in Ethiopia. She hopes to use her newly improved English and kitchen skills to find a job in elder care, as a cook or an aide, to help support her family.

Mykhalchuk is also unsure about ending up in a restaurant kitchen. In Ukraine, she ran a school kitchen, cooking for 250 kids five days a week. She was somewhat ambivalent about leaving her home in western Ukraine, pulled here along with 17 other family members by her brotherin-law. “My son had a dream about America,” Mykhalchuk says, half-smiling. Her kids, ages 3, 8, PHOTOGRAPHY BY KYLE JOHNSON

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“Coming home from school, I would always feel sick when I saw my house.

I’d drop my things on the porch and refuse to go inside. I don’t remember ever voluntarily going in that house.”

Ubuntu’s apprentices with Project Feast staff

and 10, love it here—they have video games they couldn’t afford in Ukraine, and plenty of nature nearby. She’s more hesitant, but admits that Seattle’s beauty has found a place in her heart, too.

“Every day I see Mount Rainier.”

Both women cite communicating as their biggest challenge, though by the 12th week of the

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Similarities and differences between food cultures come up often here.

“I thought I knew how to make rice!” Adem says. program they both seem able to easily converse in English, complete with kitchen terms and jokes.

Adem knew little English before coming to the U.S.; she wasn’t able to go to school long enough as a kid to learn any. Mykhalchuk, too, says she learned most of her English not only here in the U.S., but here in the kitchen. Her husband, a scientist, works with other Ukrainians and is still hesitant to go to the grocery store alone for fear of conversation. But not her, she shakes her head. “I have lots of friends I learn from. American friends, Ukrainian friends, others.”

She smiles at Adem.

The cafe opens at 11 a.m., but on a recent Wednesday, the first

PHOTOGRAPH BY KYLE JOHNSON

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customer doesn’t wander in until past noon. Kent doesn’t have much in the way of foot traffic or lunch business. Nakamura says they usually have from 15 to 30 people in a day, but today is slow and only five orders come through. They stay busy, though. Adem is learning to make dal, an Indian lentil stew, for a catering job that week.

It doesn’t seem too different from the misir wot—Ethiopian lentil stew—that she taught the others

The same thing that inspired Prasad to start Project Feast guides her now: “Food is a good way to have a conversation.” the previous week, but she’s intent on following the recipe Nakamura provides. Similarities and differences between food among cultures comes up often here. “I thought I knew how to make rice!”

Adem says, eyes widening as she shakes her head.

The cafe seems to run smoothly at this point, with Mykhalchuk assembling the orders and Adem manning the register, combining

PHOTOGRAPH BY KYLE JOHNSON

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the English garnered here with customer service skills learned at the front desk of a hotel in Addis Ababa. But the group started with four apprentices: Two ended up dropping out. Prasad, an immigrant from India herself, explains that committing to the full program is hard for the immigrants and refugees who participate. Appointments with doctors, agencies, and resettlement programs usually need to happen during the work day, and public bus commutes through the southern suburbs can be lengthy. The time commitment to the program, which does include a small stipend and course credits

When Nakamura sets down the crepes she made that morning, Mykhalchuk’s eyes light up.

“Blinchiki!” she exclaims.

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at Highline College, was too much for half the group.

But part of her mandate, as Prasad sees it, is to push people out of their comfort zone—whether that’s teaching kitchen skills to refugees, or introducing people to foods they haven’t tasted before and to the stories of people who bring those foods to the Seattle area. Things don’t always work out perfectly: Participants drop out, and emails ranging from mild complaints to racist rants flood her inbox. Prasad takes it in stride, learning how to improve the apprenticeship to increase retention and reshaping the programming to better integrate the community.

“Seeing discomfort shows me where Project Feast should look to help. As a nonprofit we can take

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the time to educate.” Though the cafe is new and even Project Feast is only a few years old, Prasad is already thinking of how she might improve the next session of the apprentice program. The same thing that inspired her to start Project Feast guides her now: “Food is a good way to have a conversation.”

When the whole team sits down to lunch together each day, most meals begin with a conversation about the food on the table.

Sometimes it’s serious—how the eggplant stew reminds Prasad of baingan ka bharta, a smoky Indian dish—other times, it’s a joke about who will eat the most tacos. When Nakamura sets down the crepes she made that morning, Mykhalchuk’s eyes light up. “Blinchiki!” she exclaims. She uses Google to find the English word for poppy seeds, her filling of choice, and then goes on to describe how she cooked them in Ukraine: sweet cheese fillings for brunch, savory chicken and mushrooms in the evening, with a bright, creamy sauce on top, maybe some fruit inside for dessert. Like her borscht recipe, she specifies tiny differences that make them uniquely Ukrainian.

The staff lunch at Ubuntu is a microcosm of the cross-cultural culinary discussion Prasad encourages on a larger scale with Project Feast. Ideally, she wants to bring people together over food both foreign and familiar at the cafe and through the organization’s evening events—potlucks and a dinner series called Migrating Meals. It’s a translation of culture through shared ritual, and that’s at its most obvious during Ubuntu’s family meal.

Mykhalchuk smiles nostalgically at the memory of making blinchiki for her kids at the same stove she stirred the giant pot of borscht. “My favorite.”

Naomi Tomky lives in Seattle, and has written for Saveur, Fodor’s, and Lucky Peach. Drop her a note at naomitomky@gmail.com.

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your adventure in

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Cincinnati

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Cincinnati OHIO CINCINNATI SK YLINE

BY L AU R A BU R K E HART

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CINCINNATI, OH EAT

No matter how you approach it, Cincinnati is a stunning city—by air, iconic bridges stretch over the meandering rivers; by land, a curve in I-75 suddenly reveals an expansive sparkling skyline.

Now, the new Southwest terminal at Cincinnati/Northern Kentucky International Airport makes getting there even easier. Have a long layover? Check out exhibits from the history and natural science museums, which are on loan during an extensive renovation to their facilities in Union Terminal.

Once you’re in the area, a vibrant energy is apparent. The people are cheerful, the buildings are adorned with colorful murals, the architecture has been lovingly preserved, and everyone seems to know one another. It’s remarkably cozy for a metro area of around 2 million people, where Ohio, Kentucky, and Indiana meet and mingle.

But don’t let the small-town vibe fool you—Cincinnati is a major city.

Fine dining, entertainment, sports, history, tech startups, and a robust brewing and bourbon scene make this a don’t-miss destination. cincinnati usa.com july 2017 southwest 69

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CHEERS

Be sure to visit these area watering holes OLD KENTUCK Y BOURBON BAR Over the river in Covington, Kentucky, bar owner Molly Wellmann curates a collection of more than 300 varieties of the local spirit.

RHINEGEIST BREWERY Visit the namesake brewery in the Overthe-Rhine Brewery District for craft beer and views from the rooftop deck.

TAF T’S ALE HOUSE Named for Cincinnati native William Howard Taft, this cozy joint boasts tasty brews in a beautifully renovated former church.

madtree brewing

Today, the beer tours around the city are a must for any visitor. Venture 30-feet below the streets into the newly excavated lager tunnels, and learn about the history of brewing in the area. americanle gacytours. com

Brew City

Cincinnati is a beer city. The first commercial brewery appeared in 1812 in what became the German neighborhood of Over-the-Rhine, and by the late 1800s, the area was known as the “Beer Capital of the World” for being one of the top beer producers and consumers. Today, the region’s beer scene is thriving again with 40-plus craft breweries.

This September, the long-awaited Brewery Heritage Trail premieres.

This urban walking trail is accessible any time through an app providing photos, history, and augmented reality experiences. Guided audio tours will also be available. brewingheritagetrail.org

PHOTOGRAPHY COURTESY OF CINCINNATIUSA.COM (MADTREE BREWING)

Lager Tunnels

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Cincinnati OHIO

Savor Cincinnati NEVER SKIP DESSERT

Taste the sweet side of the city

GR AETER’S ICE CREAM For nearly 150 years, they’ve churned out handcrafted French Pot ice cream.

There’s something here to please every palate. Indulge in rich Belgian waffles at Taste of Belgium’s multiple locations, or enjoy fresh, healthy fare at Maplewood Kitchen and Bar downtown. For lunch, a stop at Skyline Chili is a must. For the full experience, order the “3-way” signature dish—spaghetti covered with chili and cheddar cheese.

Award-winning fine dining is plentiful, too. Sample culinary creations at Salazar in Over-the-Rhine, or pop across the Roebling Suspension Bridge—the prototype for New York City’s Brooklyn Bridge—to enjoy the eclectic menu at Bouquet Restaurant and Wine Bar in MainStrasse Village. salazar

PHOTOGRAPHY BY GINA WEATHERSBY (SALAZAR)

MAVERICK CHOCOL ATE CO. Pick up a treat or two from this small batch bean-to-bar chocolate factory located at Findlay Market.

BUZZED BULL CREAMERY For a twist on traditional desserts, step into this industrial space, where ice cream, mix-ins, and spirits are blended using liquid nitrogen.

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ENTER FOR A CHANCE TO WIN A TRIP FOR TWO TO CINCINNATI, OHIO

Save the date

The annual Cincinnati Food + Wine Classic returns Sept.

22–23 to Yeatman’s Cove on the Ohio Riverfront. This premier culinary event showcases homegrown flavor served alongside nationally recognized chefs, wine and spirit experts, brewers, storytellers, and food personalities.

TO ENTER, VISIT: FACEBOOK.COM/ SOUTHWESTMAGAZINE (only one entry per person)

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PACKAGE INCLUDES: • Two $250 Southwest Airlines® gift cards • Two-night stay at the Hilton Cincinnati Netherland Plaza • Four Cincinnati Zoo passes (expire March 7, 2018) • $100 Moerlein Lager House gift card • $100 Jeff Ruby’s Steakhouse gift card • $30 Graeter’s Ice Cream gift card • Two tickets to Cincinnati Ballet’s production of Frisch’s Big Boy Presents the Nutcracker (valid December 14-24, 2017) ABBREVIATED RULES / To enter, complete an official entry form on www.southwestmag.com/sweepstakes.

Entries will be accepted starting July 1, 2017 and must be received no later than midnight CDT, July 31, 2017.

Sweepstakes is open to all legal U.S. residents who are 21 years and older. Employees of Pace Communications, Inc. “Sponsor”, Southwest Airlines, all sweepstakes sponsors and their immediate families are not eligible. One winner will be selected in a random drawing by Pace Communications, 1301 Carolina Street, Greensboro, NC 27401, on or about August 15th, 2017. Only one (1) entry per individual is allowed. Duplicate entries will be removed. Odds of winning are dependent upon number of entries received. For a list of winners, send self-addressed, stamped envelope to SOUTHWEST: THE MAGAZINE SWEEPS, Pace Communications, 1301 Carolina Street, Greensboro, NC 27401.

The winner will be notified by email or telephone. If the winner does not agree with the rules of the sweepstakes, or does not meet the requirements to be eligible to enter this sweepstakes, winner will be excluded as a possible prize winner. Winner must respond to notification and both winner and any included guests must sign an Affidavit of Eligibility within 10 days or an alternative winner will be selected at random. Federal, state and local taxes are the responsibility of the winner. Void where prohibited by law, and all federal, state and local laws apply. The winner will receive a 1099 IRS tax form. The prize consists of two (2) $250 Southwest Airlines® gift cards ($500), Two-night (2) hotel stay at Hilton Cincinnati Netherland Plaza ($400), Four (4) Cincinnati Zoo passes (expire March 7, 2018) ($76), Two (2) Cincinnati Symphony Orchestra or Cincinnati Pops Orchestra tickets ($150), $100 Moerlein Lager House gift card, $100 Jeff Ruby’s Steakhouse gift card, $30 Graeter’s Ice Cream gift card, and two (2) tickets to Cincinnati Ballet’s production, Frisch’s Big Boy Presents the Nutcracker (valid December 14-24, 2017) ($120), and in total has a promotional value of $1,476.00 USD. Prizes are non-refundable, non-transferable, are not redeemable in cash, and may not be substituted by the winner. Restrictions may apply. See Official Rules at southwestmag.com/sweepstakes for full details and restrictions.

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Findlay Market is the oldest continuously operated public market in Ohio, and is open year-round from Tuesday to Sunday. More than 40 vendors regularly gather to sell produce, meat, poultry, cheese, flowers, and more at the indoor market. A farmers market operates from April to November, and live entertainment, a biergarten, and other special events pop up throughout the season. findlaymarket.org

6/12/17 2:02 PM

Cincinnati OHIO

Area Action

Cincinnati looks forward, but also celebrates and memorializes the past. The National Underground Railroad Freedom Center overlooks the Ohio River. Moving and educational, the center relates the stories of freedom’s heroes and houses thought-provoking exhibits and artifacts concerning slavery from the days of the Underground Railroad to today.

Located inside Union Terminal, a historic landmark with an iconic art-deco style, the Cincinnati Museum Center presents the Smithsonian traveling exhibition Star Wars™ and the Power of Costume through Oct. 1. cincymuseum.org

COMING TOGETHER Big companies and startups are intertwined here. Over-theRhine’s Union Hall is home to Cintrifuse, a partnership created to meet the tech needs of the Greater Cincinnati region; CincyTech, a seed-stage funder for digital and tech startups in health care, life sciences, and marketing companies; and The Brandery, a top-100 startup accelerator.

This unique entrepreneurial ecosystem provides direct access between startups and local Fortune 500 companies.

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Play Ball

Stroll along the Ohio River in Smale Riverfront Park. Enjoy miles of walking and biking trails overlooking the water, as well as gardens, fountains, swings, and sculptures. This is the home of the Bengals and the Reds, and visitors can walk between Paul Brown Stadium and Great American Ball Park to see where the locals root, root, root for their home teams.

No summer visit would be complete without experiencing a Reds game. Home to the country’s first professional baseball franchise, Cincinnati has a long and storied history with the sport, and the Reds are the pride of the city. Don’t miss the post-game Friday night fireworks celebrations over the river. reds.com

great american ball park

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Cincinnati OHIO OK TOBERFEST

THE BEST FESTS

OHIO RIVER PADDLEFEST On Aug. 5, join more than 1,800 paddlers for the 9-mile trek.

RUNNING OF THE WIENERS Dachshunds in hot dog suits race to the finish at Oktoberfest Zinzinnati on Sept. 15.

Family Fun

Cincinnati is home to top family attractions. Find thrills at famous Kings Island, the largest amusement and water park in the Midwest, known for its world-class roller coasters. Or hit Coney Island for classic fun like bumper boats, mini-golf, and The Scrambler.

The Cincinnati Zoo and Botanical Garden is home to beloved new baby hippo Fiona, while Newport Aquarium boasts a jellyfish room and walk-through shark tunnels.

In town in the fall? Don’t miss the largest Oktoberfest held outside Munich. From Sept. 15–17, more than 650,000 people will visit downtown to enjoy music, pretzels, bratwursts, and—of course—beer. Make sure to catch the “Running of the Wieners” and participate in the world’s largest chicken dance. oktoberfestzinzinnati.com

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Experience the Arts

Cincinnati is an arts-loving city. The area robustly supports ArtsWave, the first and largest community campaign for the arts in the nation, so it’s no surprise that the city is home to an impressive and growing arts and culture scene.

Step back in time at the historic Cincinnati Music Hall, experience a provocative work at Ensemble Theatre Cincinnati, or take in a performance by the Cincinnati Shakespeare Company at The Otto M. Budig Theater, kicking off its inaugural season in September. Built in 1878 and set to reopen Oct. 9, Cincinnati Music Hall is also undergoing a multimillion dollar renovation to preserve the home of the Cincinnati Opera (the second-oldest opera in the nation), the Cincinnati Ballet, and the renowned Cincinnati Symphony Orchestra. cincyartsguide.com

ARTS ALIVE

cincinnati music hall

PHOTOGRAPHY BY PHIL ARMSTRONG

Art is everywhere in Cincinnati.

Gorgeous murals by famous and local artists adorn building facades all over the city.

Visual arts organization ArtWorks employs youth apprentices aged 14–21 to create incredible works celebrating Cincinnati’s colorful heritage and local icons.

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Cincinnati OHIO

RENDERING COURTESY OF BLINK (CINCINNATI UNDERGROUND RAILROAD FREEDOM CENTER)

blink festival

Future Fun

This year’s piece de resistance is BLINK, a free light festival held Oct. 12-15. Covering 20 city blocks from the riverfront to Findlay Market, it will be one of the largest light, art, and projection-mapping events in the U.S. More than a halfmillion people are expected to witness the wonder of largescale light projections and sculptures, and interactive light exhibits that animate the city’s murals. blinkcincinnati.com

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SPECIAL ADVERTISING SECTION FOCUS ON GENERAL HEALTH

TAKE A HEALTHY APPROACH TO SUMMER

Warmer weather and longer days make for plenty of opportunities to get outside and be active, but summer is also a prime time to assess your overall health. These head-to-toe checks help ensure you’re able to take part in all your favorite seasonal activities.

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FOCUS ON GENERAL HEALTH SPECIAL ADVERTISING SECTION

Combat the sedentary lifestyle at work.

WORK IT OUT

A sedentary lifestyle is a hazard of today’s working world. Many jobs require long hours in front of a screen, but studies have found that sitting for extended periods of time has a negative impact on your health.

(Of course, too much time on your feet can lead to leg and back pain.)

FlexiSpot, a leading brand focused on workplace wellness solutions, aims to solve these issues with ergonomic workstations that enable users to sit, stand, and move at intervals throughout the work day. Their innovative three-part system includes an ergonomic monitor mount to receive the optimal viewing positions, a height-adjustable table to transition between sitting and standing, and an under-desk bike that provides gentle exercise while you’re working.

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In addition to regular exercise throughout the day, physical therapy can improve your overall health, fitness, and wellness. According to the California Physical Therapy Association, physical therapists can help manage and decrease pain, improve coordination and strength, restore your normal movement after injury, and return you to normal mobility levels through guided physical therapy. In some states, such as California, patients don’t need a primary care referral to see a physical therapist. Find a physical therapist at move california.org.

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Does Your Hand Shake When You… Drink a glass of water? Write a note? Dial a phone number?

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Do you have a tremor? In addition to a routine physical exam, make sure you’re discussing any tremor symptoms with your primary care physician. Swedish Radiosurgery Center suggests every patient have a conversation with their physician about essential tremor—also known as ET. The nervous system disorder, which has a strong hereditary component, is characterized by tremors in the arms and hands. More than 10 million Americans live with ET, making it the most common movement disorder in the U.S. “What’s important for people with tremors to know is that there is a wide range of treatment options available, including medical therapy, surgical options, and non-surgical options like Gamma Knife Radiosurgery,” says Christopher Loiselle, M.D. “We recommend patients talk to their primary care physicians and seek out additional information about the full range of treatment options.”

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Hair loss is often considered a male issue. However, one in four women will experience thinning hair during their lifetime. Hormonal changes due to childbirth, aging, and menopause can trigger hereditary hair loss, causing stress and anxiety.

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SPIRIT OF NEVADA SPECIAL ADVERTISING SECTION

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SPIRIT OF NEVADA SPECIAL ADVERTISING SECTION

Stratosphere Casino, Hotel & Tower The Mob Museum

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LAS VEGAS

Vegas’ reputation as a mecca of non-stop entertainment precedes itself. In addition to bustling nightlife and worldclass casinos, it’s an ideal spot to relax at a five-star spa, treat yourself to a shopping spree, or enjoy high-in-the-sky gourmet dining.

STAY

While most Sin City hotels offer plenty of activities, only Stratosphere Casino, Hotel & Tower boasts thrill rides suspended more than 1,000 feet above the Strip. If you’re an adrenaline junkie, book a room close to the action and purchase an unlimited ride pass to experience favorites like the X-Scream, which propels you headfirst over the edge of the tower. After you’ve built up an appetite, head to Top of the

World, the hotel’s award-winning revolving restaurant. The surf and turf menu features specialties like lobster bisque, filet mignon, and crab cakes—all served alongside 360-degree views of the city.

If you crave a Zen experience, stay at the newly renovated Red Rock Casino, Resort & Spa. Following a multimilliondollar upgrade, the space now offers fitness and nutrition group classes, a full salon, and The Spa at Red Rock by Well & Being. Try restorative yoga, recharge with a healing acupuncture facial, or simply take an afternoon to lounge on the pool deck.

DO

With more than 2,000 artifacts, The Mob Museum tells the story of organized crime across the United States. Exhibits like “The Birth of the Mob” and “Bringing Down the Mob”

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SPIRIT OF NEVADA SPECIAL ADVERTISING SECTION Miracle Mile Shops

Chef Robert Irvine

Ricky Martin

detail the rise and fall of notorious characters like Al Capone, while “Hollywood and the Mob” features movie stars in well-known crime flicks. Before you leave, channel your inner mob boss for “The Lineup,” where your picture is taken behind a one-way mirror as the suspect in a mock police lineup.

From Sept. 13–16, Live Nation celebrates Mexican Independence Day with a weekend full of performances by the world’s most famous Latin artists. Wear your dancing shoes to Jennifer Lopez’s show at The AXIS at Planet Hollywood, or head to the Mandalay Bay Events Center to sing along with Marc Anthony. Still craving live tunes?

Head to Monte Carlo Resort and Casino’s Park Theater to live la vida loca with heartthrob Ricky Martin.

SAVOR

Opening in late July inside the Tropicana Las Vegas Casino Hotel Resort, Robert Irvine’s Public House is the celebrity chef’s first restaurant on the Strip. The pub atmosphere is a nod to Irvine’s British roots, and the menu offers a range of comfort foods inspired by his travels. Keep your eyes peeled for the Food Network star—he sometimes makes table-side appearances.

If you can’t decide what kind of cuisine you’re in the mood for, head to the Grand Canal Shoppes inside The Venetian Hotel & Casino and The Palazzo. In addition to

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SPIRIT OF NEVADA SPECIAL ADVERTISING SECTION Penn & Teller

Grand Canal Shoppes

Dana Carvey and Jon Lovitz

more than 160 stores, the shopping mall offers a dozen-plus restaurants. Explore the flavors of Latin America at Chica, where highlights include grilled Peruvian octopus over crispy quinoa, and corn lollipops with cotija cheese. For another taste of the ocean, dine at Mercato della Pescheria. The Italian seafood market and restaurant serves up dishes like snapper ceviche marinated with lime, cilantro, avocado, and Calabrian chiles.

SIP

Technology meets mixology at Miracle Mile Shops’ new Tipsy Robot bar. Located in Planet Hollywood Las Vegas Resort & Casino, the revolutionary robotic bar features two cocktail-shaking robots that serve

up drinks and dance moves. Tech-savvy customers can easily recharge using phone ports located next to each drink ordering station. Prefer old-school interaction? Human staff members, known as “Galactic Ambassadors,” can recommend mixes like the Galactic Grapefruit, made with Casa Dragones tequila, grapefruit Fruition, and fresh lime.

SEE

Get ready to laugh with Dana Carvey and Jon Lovitz in their first-ever comedic residency at The Foundry at SLS Las Vegas. You may recognize Emmy Award–winning actor Carvey from his memorable Saturday Night Live skits alongside Chris Farley and Mike Myers. Lovitz, also an SNL alum, has ap-

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SPIRIT OF NEVADA SPECIAL ADVERTISING SECTION

The Who

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Hall & Oates

peared in more than 40 fi lms over the course of three decades. Spanning 10 weekends, the duo’s 90-minute show features lively musical numbers, spot-on impressions, and a look back at their most famous sketches.

For a magical evening, get tickets to Penn & Teller. In its 17th year at the Rio All-Suite Hotel & Casino, it’s the longest-running headliner show put on at the same theater in Vegas history. Watch as they make a cow dressed as an elephant disappear on stage, and participate in the fan-favorite card trick (every ticket holder gets their own set of cards to practice with). Want more magic?

Catch Penn & Teller: Fool Us on the CW Network—the fourth season starts July 10.

For music lovers, there’s an impressive summer lineup. Don’t miss the final run of Mariah Carey’s two-year residency. Her last six shows take place July 8–18 at The Colosseum at Caesars Palace. Beginning July 29 at The Colosseum, English rock band The Who launches an exclusive residency at The Colosseum at Caesars Palace. If you’re a pop enthusiast, get tickets to see Daryl Hall and John Oates, who have partnered with international multiplatinum band Tears For Fears to perform at T-Mobile Arena on July 21. Lastly, just down the Strip, Pitbull takes the stage at The AXIS at Planet Hollywood for his show, Time of Our Lives, July 21–Aug. 5. The international superstar has sold more than five million albums and 60 million singles worldwide.

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SPIRIT OF NEVADA SPECIAL ADVERTISING SECTION

Horologio

TIMELESS CRAFTSMANSHIP

Located in the Grand Canal Shoppes, Horologio is a boutique retailer that specializes in limited-edition and custom-made timepieces. Here, store director Christine Sidoris talks craftsmanship, collections, and clientele.

What are some of the brands Horologio carries?

We carry 14 different high-end brands, ranging from Breitling to Omega. This year’s upcoming limited-edition Breitling is Chronomat in black steel with a carbon-fiber dial and crocodile-rubber strap with orange stitching. The sapphire crystal case back reads, “Welcome to Fabulous Las Vegas.”

Horologio is all about providing unique pieces, and we wanted to take a chance and do something exclusive to us, so this edition isn’t offered with any other retailer in the world.

Horologio hosts an annual trunk show.

Who attends and what makes it special?

We started the trunk shows two years ago, and each brand representative brings in the higher-end specialty pieces that aren’t in inventory. When we first started out, we decided to host it at the same time as a large car convention that comes to town every year. This brought in people who are watch enthusiasts and the timing—so to speak— worked well. It’s also open to the public, and we invite guests and people walking by to pop in and shop.

How do you keep the inventory exclusive and fresh?

Each year, we attend Baselworld, a leading event for the watch and jewelry industry in Basel, Switzerland. All the international brands introduce their new selections, and we order out watches that deliver throughout the year.

What’s the best place to unwind midshopping spree?

We love CUT, which is a Wolfgang Puck steakhouse here at Grand Canal Shoppes.

They designed a specialty menu for us, so we always send our VIP clients there for great service and a nice dining experience. My goto entrée is the Crab Louie salad or the ribeye.

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THERE ARE TWO SIDES TO EVERY STORY.

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TAHOE

Straddling the border of California and Nevada, this beautiful lake town boasts everything from stunning beaches to snow-capped mountains.

RANKED #19 MUSEUM IN THE U.S.

BY TRIPADVISOR

A provocative, contemporary look at the continuing battle between the Mob and the law through high-tech theater presentations, over 2,000 one-of-a-kind artifacts and interactive exhibits.

themobmuseum.org Steps from Fremont Street Downtown Las Vegas

STAY

Lake Tahoe Resort Hotel

The 400-room Lake Tahoe Resort Hotel offers two-room suites, a free breakfast buffet, and a nightly happy hour. With more than $500 million invested in the destination in the last two years, there’s no better time to go. Grab a bite to eat at the resort’s Echo restaurant, and opt for shabushabu, a communal Japanese dining style where guests dip thinly sliced meats and veggies into a simmering pot. For a gondola that whisks vacationers to the top of the mountain for zip lines and hiking trails, head next door to The Shops at Heavenly Village.

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Lake Tahoe

SEE

Take in the great outdoors at the Thunderbird Lodge National Historic Site, set on wealthy socialite George Whittell Jr.’s former estate.

Join the guided 75-minute tour through the site’s stone mansion and grounds. Discover the Lighthouse Room, Old Lodge, servant’s quarters, and underground tunnel leading to the cavernous boathouse. If you prefer water over land, opt for the 1.5-mile guided kayak tour on the lake, offered Tuesdays from June through September.

DO

It’s not officially summer until you dig your toes in the sand. Water sport enthusiasts can get their fix by water skiing or boating from Nevada Beach. If you’re looking to make a

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Lake Tahoe

trip out of it, Nevada Beach Campground features dozens of tent and RV sites. And don’t forget to bring your furry pal along for the funfilled day; this beach is one of Lake Tahoe’s few pup-friendly beaches.

SIP

Refresh with the local wine list at Revive Coffee & Wine, which features pours from Northern California regions. If you’re feeling bubbly, try the Canella, an Italian sparkling rosé. Searching for suds? Take your pick from a list of locally sourced ales. Don’t forget to pair your liquids with the bacon-wrapped dates, or the brie and pear panini with arugula and fig jam. Early birds can start the day with the Nutty Awakening panini, made with peanut butter, Nutella, and banana.

SAVOR

Craving classic diner grub? Carve out time for Red Hut Café, one of six locations on the West Coast. The breakfast and lunch menu are what you’d expect from a traditional diner, aside from a few wacky exceptions—think a burger capped with cheddar cheese, peanut butter, and Red Hut sauce. If peanut butter isn’t your jam, you can’t go wrong with the local favorite: a waffle sandwich served with one egg and two pieces of bacon or sausage.

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TALK OF THE TOWN: KURT BUSCH

The Daytona 500 winner and Las Vegas native talks about his Sin City roots, favorite hangouts, and why he recently returned to his old high school.

What was it like to grow up in Vegas?

I grew up on the west part of town in the Spring Valley area. When I was 16, I had a Volkswagen Beetle with a sunroof, and me and my boys would cruise the Strip. I had a need for speed, but my Bug only had 40 horsepower. I think that was my dad’s strategic way of keeping me out of trouble.

What’s been the highlight of your career thus far?

Winning the NASCAR championship in 2004 and winning the Daytona 500 this year was special, but it’s always nice to win any significant NASCAR race. I’m most thankful for the great people that I’ve worked with and the brainpower it takes to achieve success at this level. It’s an amazing feeling when it all comes together and you pull off big-time wins.

You recently returned to your alma mater, Durango High School, to share your success. What was that like?

Bringing home the Daytona 500 trophy to my high school was such a fantastic event—it felt like my 20-year class reunion. I walked into the gym and there was a big pep rally.

I was blown away by the school spirit and all the banners of scholastic and athletic achievement the students have obtained over the years.

Last question: Any hidden Las Vegas gems we should know about?

I always hate telling people about Chicago Joe’s because it’ll be tougher to get a reservation, but it’s a small Italian restaurant that’s been run by a family for forever. I recommend the spaghetti and meatballs with garlic bread— it’s to die for.

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SPIRIT OF NEVADA SPECIAL ADVERTISING SECTION

Circus Circus, an Eldorado Resort

RENO

Set on the eastern slope of the Sierra Nevada Mountains, Nevada’s third largest city offers stunning sights, tasty eats, and plenty of outdoor adventures.

Downtown Reno

STAY

There’s something for everyone at Eldorado Resorts’ three connected properties—Silver Legacy, Circus Circus, and Eldorado Reno—and you’ll want to take full advantage of the hotels’ amenities as they undergo a $50 million renovation. Catch a big game at Silver Legacy’s new William Hill Race and Sports Book, stacked with 167 seats, 60 TVs, and a center bar offering 20 beers on tap. Grab a bite at The Habit Burger Grill, the first restaurant in Circus Circus’ revamped food court, or, for a chic evening, order a cocktail at Eldorado’s Bar Centro.

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DO

Peruse more than 200 historic cars among recreated street scenes at the National Automobile Museum.

Gawk at the car where Leonardo DiCaprio and Kate Winslet fi lmed part of Titanic, or learn about Elvis Presley’s 1973 Cadillac Eldorado.

For a true throwback, head to the Thomas Flyer exhibit to see the 1907 Thomas Flyer that won the Paris Auto Race in 1908.

SIP

Cozy up with a drink at Chapel Tavern, a rustic watering hole offering wine and seasonal cocktails.

Order the Jungle Bird, which bartenders describe as a post-modern take on the classic Tiki drink, made with Smith & Cross Jamaican rum, St. George Bruto Americano, lime, and fresh pineapple.

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ENTER

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OFFICIAL RULES: No purchase necessary. A purchase does not increase your chances of winning. To enter, complete an official entry form on www.facebook.com/southwestmagazine or www.southwestmag.com/sweepstakes. Entries will be accepted starting July 1, 2017 and must be received no later than midnight CDT, July 31, 2017. Sweepstakes is open to all legal U.S. residents who are 21 years and older. Employees of Pace Communications, Inc. “Sponsor,” Southwest Airlines, all sweepstakes sponsors and their immediate families are not eligible. One winner will be selected in a random drawing

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Inside Back Cover

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LOOK FOR IT

Echo Chamber

™

BY DO U G PE TE RSON 1

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Crossword Answers on page 109 Across

1 Sarandon of Thelma

& Louise

6 Change for a $20,

perhaps

11 Place to unwind 14 Buzzing with

activity

15 All thumbs 16 Temporary bed 17 Result of normal use 19 “Losing My Religion”

band

20 Executive’s apparel 21 Young Frankenstein

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ON DIGITAL HD AND BLU-RAY

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52 Western author

Harte 53 Actors in crowd scenes 56 Passport feature 58 Kauai, for one 60 Quite often 62 Novelist Tolstoy 63 Entertain at a fancy restaurant 66 Museum pieces 67 Ivory’s counterpart 68 Inflexible 69 “You bet!”

70 Bumper blemishes 71 Pop music’s ___ Brothers

Down

Lumberyard tools Deplete Part of a flight Television sponsor’s purchase 5 D.C. lobbying gp.

6 Act antsy 7 Vanish ___ thin air 8 Change course abruptly 9 Fed. pollution watchdog 10 One of four on a cello 11 Made a mess of things 12 Wordsworth work 13 Casino conveniences 18 Not naughty 1 2 3 4

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23 Garr or Hatcher 25 Literary detective

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26 West who played

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31 Color similar to aqua 32 Zippy flavor 33 Hugely popular

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34 ’60s footwear

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50 Drags one’s feet 51 Plow-pulling beasts 54 Put into rows 55 Sotomayor of the Supreme Court 56 Broadway presentation 57 “It’s all yours!”

58 Informed of 59 Emailed, say 61 Bill and ___ Excellent Adventure 64 “Can ___ honest with you?”

65 NBA legend Julius Erving’s nickname

Visit www.Facebook.com/ southwestmagazine and enter for a chance to win a 32” HDTV, Blu-ray™ Player and KONG: SKULL ISLAND on Digital HD SWEEPSTAKES RULES

OFFICIAL RULES: No purchase necessary. A purchase does not increase your chances of winning.

To enter, complete an official entry form on southwestmag.com/sweepstakes.

Entries will be accepted starting July 1, 2017 and must be received no later than midnight CDT, July 31, 2017. Sweepstakes is open to all legal U.S. residents who are 21 years and older. Employees of Pace Communications, Inc. “Sponsor”, Southwest Airlines, all sweepstakes sponsors and their immediate families are not eligible. One winner will be selected in a random drawing by Pace Communications, 1301 Carolina Street, Greensboro, NC 27401, on or about August 15, 2017 Only one (1) entry per individual is allowed. Duplicate entries will be 2017. removed. Odds of winning are dependent upon number of entries received. For a list of winners, send self-addressed, stamped envelope to SOUTHWEST: THE MAGAZINE SWEEPS, Pace Communications, 1301 Carolina Street, Greensboro, NC 27401. The winner will be notified by email or telephone. If the winner does not agree with the rules of the sweepstakes, or does not meet the requirements to be eligible to enter this sweepstakes, winner will be excluded as a possible prize winner. Winner must respond to notification and both winner and any included guests must sign an Affidavit of Eligibility within 10 days or an alternative winner will be selected at random. Federal, state and local taxes are the responsibility of the winner. Void where prohibited by law, and all federal, state and local laws apply. The winner will receive a 1099 IRS tax form. The prize consists of a 32” Flat Screen TV, Blu-Ray Disc Player, Kong: Skull Island on Digital HD, and has a promotional value of $547.95 USD. Prizes are non-refundable, non-transferable, are not redeemable in cash, and may not be substituted by the winner. Restrictions may apply. Sponsor reserves the right to substitute any prize with another prize of equal or great value if the advertised prize is not available. Acceptance of prize shall constitute winner’s (and any included guests’) agreement and consent to Sponsor’s and its designees’ use of any winner’s and guest’s name, city, state, likeness, photo, avatar, and/or prize information in connection with this Sweepstakes for promotional, advertising or other purposes, in any manner, worldwide, in any and all media now known or hereafter devised, (including social media on the Internet), without limitation and without further payment, notification, permission or other consideration, except where prohibited by law.

Sponsor, Southwest Airlines Co., and their subsidiaries and affiliated entities are not responsible for printing or typographical errors in any sweepstakes-related materials; stolen, fraudulent, lost, late, misdirected, damaged, incomplete, altered, or illegible entries; or entries that are processed late or incorrectly or are lost due to computer or electronic malfunction. Sponsor, Southwest Airlines Co., and their subsidiaries and affiliated entities are not responsible for any damages or injury incurred by winner and guests as a result of winning. Sponsor, Southwest Airlines Co. and their subsidiaries and affiliated entities are not responsible and cannot be held liable for technical errors or other occurrences that may prevent the Sweepstakes from running as planned. Sponsor reserves the right to cancel or modify Sweepstakes if fraud or technical failure compromises the integrity of the Sweepstakes as determined by Sponsor in its sole discretion. By participating in the Sweepstakes, entrants agree to release, and hereby release on behalf of their assigns, personal representatives, heirs and guests, and indemni fy, defend and hold harmless Sponsor, Southwest Airlines Co. and their respective subsidiaries, affiliates, suppliers, distributors, and advertising agencies, and each of their respective parent companies and each such company’s officers, directors, employees and agents (collectively, the “Released Parties”) from and against any and all claims, demands, losses, or cause of action for any damages (including, without limitation, all consequential, punitive, and incidental damages), liability, loss, cost, fees (including attorneys’ fees), including, but not limited to, personal injur death, or damage to or loss of property, arising out of participation in the injury, Sweepstakes or receipt or use or misuse of any prize, and for claims based on publicity rights and intellectual property rights, defamation or invasion of privacy.

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Fun!

Crossword Help Stuck? Try these tips, and tweet us yours @SouthwestTheMag #mycrosswordtips.

Start at the top Try answering the opening “Across” clues first; they’ll give you the first letter of many down clues, making those easier to answer.

Fill in the blanks The clues that include “___” tend to be easier, so tackle those early on.

Tense matters If the clue is in the past tense, for instance, the answer will be, too.

Be aware of abbreviations If the clue is abbreviated, so will the answer.

Answers Echo Chamber S A W S E R T A N G Y P L A Y

U S E U P A I D O L A H E R E

S T A I R D G O G O B O O T S

A I R T I M E S O R T S T

N R A N I N C E E R O F I M A E T O W I E B D E

F I D G E T

I N T O

I N O N

S E N T

A C F R I I N D

V E S E P T E A R R I T A N E N D G R I A I A M P L A D O O M E X T R L E A A N D D Y R I S J O

S C R E W E D U P

P O E M

A T M S

E L S E

T E A L

A L I G N

S O N I A

T E D S

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Advertise with us. contact advertising

@southwestmag.com

6/5/17 5:48 PM

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The Guide GET IN THIS SCENE

Boston

1 At Southwest.com®, book your flight to Logan International Airport. 2 During

peak days in July, Southwest has 41 departures to 13 destinations out of BOS.* DID YOU KNOW? Every summer, the Boston Public Library holds Concerts in the Courtyard. In July, catch free shows from artists like jazz combo Properly Unprepared and singer-songwriter Niu Raza.

IN THIS ISSUE / 112 Travel Tips / 114 Inflight Entertainment / 115 Bevera-

PHOTOGRAPHY BY BENNETT BARTHELEMY/ISTOCK.COM

ges / 116 Products and Services / 118 Rapid Rewards® / 120 Go International / 122 Route Map

* Based on DOT published schedules for July 2017.

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Travel Tips

Fly Like a Pro

Check out these reminders to enjoy a stress-free travel experience.

SWEET SEATS

We’re continuing to add new, spacious seats across our fleet of 737s.

Getting there just got more comfortable.

BEFORE YOU GET UP, REMEMBER ...

Although you can form lines at the back lavatory, you cannot form lines at the front lavatory or gather in the front galley.

On a Business Trip?

TAKE YOUR PICK With Business Select®, you can be one of the first to board with priority boarding. Pick the seat you want and have room for your carryon bags.

WORK PERKS Business Select® Passengers can bypass long lines by taking advantage of our Fly By® priority check-in and security lanes (where available).

SMOKE-FREE E-cigarettes are not allowed in the cabin.

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.

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For your next trip, try EarlyBird Check-in® ($15 one way*). We’ll automatically check you in and reserve your boarding position 36 hours before your flight. That’s a full 12 hours earlier than our traditional 24-hour check-in.

SAY, “CHEESE!”

Please be respectful of Employees and Customers when capturing photos or videos onboard.

SNACK PACK

We serve complimentary snacks,** but feel free to bring your own food onboard— you just can’t bring your own alcohol.

* Price is subject to change. ** We serve peanuts. Visit Southwest.com® and click on “Special Assistance” at the bottom of the page for more information.

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.

Two-Way Radios (WalkieTalkies) or Scanners Radios emisores/receptores (walkie-talkies)

PETS

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.

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

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

Electronic Cigarettes and Smoking Devices Cigarrillos electrónicos y dispositivos para fumar

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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Inflight Entertainment

Getting Connected

Our entertainment portal is filled with exciting inflight options— from free live TV to exclusive content—for you to enjoy.

Our portal has a brand new look.

Whether you want to catch your favorite TV show or need a restaurant recommendation, we’ve got you covered.

HOW TO CONNECT: SOUTHWESTWIFI.COM*

Handheld Devices

Tap the Settings icon, and then choose the WiFi icon. Turn WiFi On with On/Off button.

Tap SouthwestWiFi in the list of WiFi networks and confirm connection. Open your internet browser.

Our entertainment portal should load automatically. If not, click the address bar and type in Southwestwifi.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 internet browser.

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

Select your entertainment option and enjoy.

* WiFi available only on WiFi-equipped aircraft.

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 top-notch web browsing capabilities to all Customers using WiFi, we limit access to the following online activities due to high bandwidth consumption: telephony

applications (VoIP), device/ system/software updates, and certain video/audio streaming subscription services, applications, and web sites.

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Beverages

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

Tequila and Orange Juice

SINCE 1873, SAUZA has made tequila using fresh blue weber

agave. On your flight, you’ll get a taste of Sauza Gold Tequila, which features hints of vanilla and notes of caramel for just the right amount of sweetness. Pair it with tangy orange juice and you’ll have the perfect drink to enjoy in the skies.

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 • Leinenkugel’s® Summer Shandy® • Fat Tire®

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

• Carmenet Cabernet Sauvignon • St Roc Sparkling Wine • Whistling Thorn Chenin BlancChardonnay

† 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. In accordance with FAA regulations, Customers are prohibited from consuming alcoholic beverages onboard that are not served by Southwest Airlines.

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.

Expires Dec 31, 2017

RECYCLING

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

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Products and Services

Need a hand? Southwest can help you when ...

PHOTOGRAPHY BY MIKE THEISS/NATIONAL GEOGRAPHIC CREATIVE (TURKS AND CAICOS)

... you’re ready for a summer vacation. Need more points to get to your next reward flight?

Purchase the points you need and redeem your flight sooner. You’ll be on your dream trip in no time.

Southwest.com/buypoints

116 SOUTHWEST JULY 2017

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... YOU’RE READY FOR SHARK WEEK. This summer, Southwest and Discovery Channel are taking Shark Week to the skies. During your flight, watch exclusive Shark Week content on our Shark Week on-demand channel.

Tune into Discovery Channel July 23–30 for Shark Week.

... YOU WANT TO BRING A PET. Bring

your furry friend along for the ride with Southwest’s Pet Fare ($95 each way).

Remember, if you have a pet carrier, you can’t sit in an exit row seat. Southwest. com/pets

... you want to be on island time. Dive into our newest destination. Southwest service to Turks and Caicos begins November 5, pending government approvals.

JULY 2017 SOUTHWEST

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Rapid Rewards

You like us— you really like us!

Thanks to millions of the best Customers for helping us win four Freddie Awards.

In April, the 29th annual Freddie Awards celebrated the best of the best in the travel loyalty industry—as voted by you, our Customers. You helped Rapid Rewards earn Program of the Year for the second straight year, and you voted us the Best Loyalty Credit Card, Best Airline Redemption Ability, and, for the fifth straight year, Best Customer Service. Thanks for helping us get here. We couldn’t have done it without you.

ENROLL NOW! Not a Rapid Rewards Member? Sign up at Southwest.com/enroll.

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.† Book now at Southwesthotels.com in partnership with Booking.com.

• 2X points on Southwest® purchases 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/applytoday to learn more.

Southwest 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/applytoday 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 CAVAN IMAGES/OFFSET

The Rapid Rewards® Credit Card

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How We Did It

In a world full of no, we’re a plane full of yes. Here are just some of the benefits of joining Rapid Rewards.

Unlimited reward seats—if a seat is available, it’s yours No blackout dates, so you can fly any day of the year Points that don’t expire* * Points don’t expire as long as you have flight-earning or partner-earning activity at least once every 24 months.

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

Shop, Dine, and More

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

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

Rapid Rewards Members can earn 1,000 points on an 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.

Make your points go further.

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.

points depending on applicable promotion. All Rapid Rewards rules and regulations apply and can be found at Southwest.com/rrterms. ©2017 Southwest Airlines Co.

JULY 2017 SOUTHWEST

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Go International

Insider’s Los Cabos Southwest serves 15 international destinations,

including Los Cabos. You’ll find unique things to love in both Cabo San Lucas and San Jose del Cabo.

1

SWEEPSTAKES Enter for a chance to win round trip air travel for up to two people to Cabo San Lucas/Los Cabos (SJD). You’ll receive four-night accommodations at Hyatt Ziva Los Cabos; meals, beverages, and entertainment; and round trip airport and hotel transfers.* Visit southwestvacations.com/wincabo.

Boarding, Customs, and Immigration 1

This Space For Offical Use Only

2. Free of duty imports: passengers entering the country by sea or by air may import goods of duty, additional to their personal baggage, as long as they prove their value with an invoice or receipt and such amount does not exceed 300 US dollars or its equivalent in domestic or foreign currency or 75 US dollars when the entry is by land.

Alcoholic beverages, shredded tobacco or automobile fuel cannot be imported as part of the duty free exemption.

Customs Declaration

FORM APPROVED OMB NO. 1651-0009

19 CFR 122.27, 148.12, 148.13, 148.110,148.111, 1498; 31 CFR 5316

During the vacation periods of Holy week, summer and winter, Mexican Nationals entering the country by land may import, under duty exemption, items of up to 300 US dollars or its equivalent in domestic or foreign currency provided that such people do not live along the border strip or border region. The starting and ending dates of such periods can be consulted directly with customs personnel or at www. aduanas.gob.mx.

Each arriving traveler or responsible family member must provide the following information (only ONE written declaration per family is required). The term “family” is defined as “members of a family residing in the same household who are related by blood, marriage, domestic relationship, or adoption.”

1 Family Name

First (Given) 2 Birth date

Middle Month

Day

Year

3 Number of Family members traveling with you 4 (a) U.S. Street Address (hotel name/destination

(b) City

6 Passport number 7 Country of Residence

trip prior to U.S. arrival

11 I am (We are) bringing

(a) fruits, vegetables, plants, seeds, food, insects: (b) meats, animals, animal/wildlife products: (c) disease agents, cell cultures, snails: (d) soil or have been on a farm/ranch/pasture: 12 I have (We have) been in close proximity of livestock:

Yes

No

Yes Yes Yes Yes Yes

No No No No No

Yes

No

(such as touching or handling)

13 I am (We are) carrying currency or monetary instruments

over $10,000 U.S. or foreign equivalent:

(see definition of monetary instruments on reverse)

14 I have (We have) commercial merchandise:

Yes

No

(articles for sale, samples used for soliciting orders, or goods that are not considered personal effects)

15 RESIDENTS—the total value of all goods, including commercial merchandise

I/we have purchased or acquired abroad, (including gifts for someone else, but not items mailed to the U.S.) and am/are bringing to the U.S. is: $ VISITORS—the total value of all articles that will remain in the U.S., including commercial merchandise is: $

Read the instructions on the back of this form. Space is provided to list all the items you must declare.

Signature

1 Last name(s) Nationality

Mexican laws establish among others the following penalties and sanctions related to the importation of goods into the country: • Omission to declare whether coming in or out of the Mexico´s customs amounts of cash, in domestic or foreign checks, payment orders or any other documents receivable in an aggregate amount exceeding the equivalent of 10,000 US dollars or its equivalent in domestic or foreign currency, which action will be punishable with a fine of 20 to 40% of the exceeding amount and the corresponding criminal penalties will be applied.

• Introduction into or extraction of goods from Mexico, using deceitful methods to hide items, when their imports or exports is prohibited, restricted or because foreign trade duties must be paid, will be punishable with fines ranging, to 70 or 100%, of the commercial value of merchandise.

• Omission of the total or partial payment of foreign trade duties. When failure consist of only a duty omission and the goods do not exceed 3,000 US dollars or its equivalent In domestic or foreign currency, the penalty will consist of up to 116% of the commercial value of the items. Once the duties have been paid, the Customs Authority will make the items available to the passenger.

• If the corresponding documentation required by the Customs Law prove that the merchandise was properly submitted for proper customs procedures in order to enter the country, is not exhibited, a precautionary seizure of the non declared goods as well as the corresponding vehicle, in case the passengers entered the country by land, will proceed.

• For non declared items which do not comply with regulations and restrictions other than duties, abandonment can be declared once the corresponding fine is paid.

Issue on 2013. Please look up for changes in this information when you are visiting us again at customs desk or at www.aduanas.gob.mx Date (month/day/year)

Welcome to Mexico

Name(s)

I HAVE READ THE IMPORTANT INFORMATION ON THE REVERSE SIDE OF THIS FORM AND HAVE MADE A TRUTHFUL DECLARATION.



for passengers coming from abroad

Passengers may import items to their personal baggage without requiring the services of a customs agent by paying a global rate of 16%, provided that the total amount, excluding the duty free exemption, does not exceed 3,000 US dollars or its equivalent in domestic or foreign currency as long as an invoice, proof of payment or any other document that proves the commercial value of the items is provided.

INFRACTIONS AND SANCTIONS

9 Airline/Flight No. or Vessel Name 10 The primary purpose of this trip is business:

CBP Form 6059B (04/14)

sat.gob.mx

aduanas.gob.mx

3

Customs Declaration

Please read the instructions prior to filling this form: Every passenger or head of household must provide the following information.

PAYMENT OF DUTIES

• Duties can be paid using the form “Pago de contribuciones al comercio exterior” (Foreign trade tax payment).

• The total value of computer equipment, added to the rest of the items above cannot exceed 4,000 US dollars or its equivalent in domestic or foreign currency.

• Items subject to compliance, regulations other than payment of duties (permits, certificates, and notifications) cannot be imported.

• In order to determine the tax basis, the duty free exemptions mentioned in number 2 could be deducted from the value of the items.

(c) State

5 Passport issued by (country)

8 Countries visited on this

2

Date of birth

Day

Month

Year

Passport number

2

VISITORS T Number of days you will stay in Mexico RESIDENTS OF MEXICO Number of days you stayed abroad

3

Number of family members traveling with you Number of luggage pieces (bags and packages) you bring with you Missing luggage or luggage to be imported by cargo (pieces) (See Notification 1 of this form)

4 MEANS OF TRANSPORTATION Mark with an X the means of transportation Maritime Vessel No.

Ground Transport No.

Air Flight No.

5 Carrying money in cash, receivables or a combination of both is legal; however, not declaring the total amount when more than the equivalent of 10,000 US dollars is carried may be subject to administrative or criminal penalties.

Are you carrying amounts in cash, documents receivable (checks, promissory notes, payment orders, etc.) or a combination of them, the combined total of which exceeds 10,000 US dollars or their equivalent in national or foreign currency?

No If you have answered Yes, please declare the total amount in US dollars

Yes

$

If you answer Yes, you must also fill out the “Declaración de internación o extracción de cantidades en efectivo y/o documento por cobrar” (Customs Declaration for the import/export of cash, receivables or equivalent documents), which you can request from the customs personnel in charge at the entry ports to Mexico or download it from the Customs Internet Site: www.aduanas.gob.mx

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 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.”

PHOTOGRAPHY BY BRENT DURAND/TANDEMSTOCK.COM (ARCH OF CABO SAN LUCAS), COURTESY OF HYATT, FLORA FARMS, AND QUIVIRA GOLF CLUB

KICK BACK Located in San Jose del Cabo, Hyatt Ziva Los Cabos features spacious rooms, four pools, and Sea of Cortez views.

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3

ARCH OF CABO SAN LUCAS Hit

the water near El Arco. The rock formation is the perfect backdrop for kayaking, paddle boarding, or snorkeling.

2

4

FLORA FARMS For a delicious meal and a romantic evening out, visit this organic farm, which serves only what it grows. Set on 10 acres, it also offers classes and a farmers market. Don’t skip the family-style brunch on Sundays.

QUIVIRA GOLF CLUB Breathtaking views of the Pacific will greet you at each hole on this Jack Nicklaus–designed course. Book a “Stay & Play” package for the ultimate golf getaway.

* NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING. Void where prohibited. Open to legal residents of 48 contiguous United States and the District of Columbia age 21 or older at the time of entry. Limit one entry per person. All fields must be completed.

Approximate retail value of prize: $4,100. For complete details and Official Rules visit southwestvacations.com. By submitting this entry, you agree to the Official Rules. By entering, information collected will be used in accordance with Sponsor’s Privacy Policy at southwestvacations.com. Sponsor: The Mark Travel Corporation/Southwest Vacations, 8969 N. Port Washington Road, Milwaukee, WI 53217. Enter by July 31, 2017 11:59 CST. Government-imposed per passenger travel taxes of up to $150 per person are not included and are payable by each of winner and guest prior to travel.

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 check-in 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.

JULY 2017 SOUTHWEST

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Route Map

Your Destination Awaits

Planning your next getaway? Choose from more than 100 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 DENVER KANSAS CITY

ST. LOUIS

LOUISVILLE

LAS VEGAS WICHITA BURBANK LOS ANGELES (LAX) LONG BEACH

YOU’RE ON YOUR WAY You can get to a number of other cities via Southwest destinations. Travel to Santa Fe via Albuquerque, Palm Springs via Ontario/ LA, Galveston via Houston (Hobby), and more. Service between some cities/airports is not offered. * Service to Turks and Caicos begins Nov. 5, pending government approvals.

ONTARIO/LA

ALBUQUERQUE

ORANGE COUNTY

NASHVILLE TULSA

AMARILLO

SAN DIEGO

OKLAHOMA CITY PHOENIX

LITTLE ROCK

LUBBOCK

TUCSON

MEMPHIS

BIRMINGHAM DALLAS (LOVE FIELD)

EL PASO

MIDLAND/ODESSA PENSACOLA AUSTIN HOUSTON (HOBBY)

PANAMA CIT

NEW ORLEANS

SAN ANTONIO CORPUS CHRISTI

FT. MYERS/N

HARLINGEN/SOUTH PADRE ISLAND

CABO SAN LUCAS/LOS CABOS

CANCU CANC UN PUERTO VALLARTA

TAMPA

Take advantage of everything this sunny city has to offer, from beautiful beaches to attractions like the Museum of Science & Industry.

MEXICO CITY BELIZE CITY

122 SOUTHWEST JULY 2017

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We’ve got your back.

CHICAGO

Enjoy fare from local favorites at Revival Food Hall, a 24,000-squarefoot marketplace.

EASTERN TIME ATLANTIC TIME PORTLAND MANCHESTER ROCHESTER FLINT DETROIT

ALBANY

BUFFALO/ NIAGARA FALLS

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

CLEVELAND

PHILADELPHIA

PITTSBURGH

BALTIMORE/WASHINGTON (BWI)

COLUMBUS CINCINNATI

New guest?

Book your first service, and the next one is free with promo code 1WAX4U.

BOSTON LOGAN PROVIDENCE HARTFORD/SPRINGFIELD

RICHMOND

WASHINGTON, D.C. (DULLES) WASHINGTON, D.C. (REAGAN NATIONAL) NORFOLK/VIRGINIA BEACH

RALEIGH/DURHAM CHARLOTTE GREENVILLE-SPARTANBURG

CHARLESTON

PENSACOLA PANAMA CITY BEACH

WASHINGTON, D.C.

JACKSONVILLE ORLANDO

TAMPA FT. MYERS/NAPLES

WEST PALM BEACH FT. LAUDERDALE (MIAMI AREA)

Outside the capital at National Harbor, Maryland, MGM National Harbor is a world-class gaming and resort destination unlike anything else in the region.

NASSAU TURKS AND CAICOS*

VARADERO SANTA CLARA

HAVANA

SAN JUAN PUNTA CANA

GRAND CAYMAN MONTEGO BAY

BELIZE CITY

ARUBA

LIBERIA

PHOTOGRAPHY BY RONTECH2000/ISTOCK (PALM TREE), COURTESY OF REVIVAL FOOD HALL

ATLANTA

lunchboxwax.com

SAN JOSÉ

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One Question

Jenny Slate,

what has showbiz taught you?

Jenny stars in Landline, a film exploring the bonds between family, out July 21.

PHOTOGRAPHY BY EMILY SHUR/AUGUST

One of the first big jobs I had was with Saturday Night Live and I got fired.

It was embarrassing and sad, but it was also one of the best things that ever happened to me. If you fail publicly and label it as a failure, you set yourself up for humiliation. That’s fine if you feel the heat for a moment and use it to lift yourself up again, but you also have to realize that those labels are useless, and it’s a very unkind thing to do to yourself.

Acceptance is absolutely wonderful, but rejection allows you to reorient and make sure your sense of self comes from within, rather than from whatever community you feel accepted or rejected by.

124 Southwest july 2017

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D.O.C.G.

t c e f r e P e Th

g n i l F r e m Sum ENJOY OVER ICE!

CAMPAIGN FINANCED

REGULATION N. 1308/13

ACCORDING TO (EC)

92PTS

Must be 21 to drink. Enjoy Responsibly.

stella rosa san antonio winery.indd 1

5/25/17 9:13 AM

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

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

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

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

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

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

Dr. Rob D. Dickerman Neurological & Spine Surgery

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ST. LOUIS FACIAL PLASTIC SURGERY L. Mike Nayak, MD 607 S. Lindbergh Boulevard St. Louis, MO 314-991-LIFT (5438) NayakPlasticSurgery.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.

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

All doctors are board certified by the American Board of Ophthalmology.

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

PHOENIX Sanford L. Moretsky, DO 160 W. University Drive Mesa, AZ 480-610-1252 ArizonaLasik.com Phoenix Magazine – Top Doctors Issue

NAPLES, FL Farrell C. Tyson, MD Other locations: Ft. Myers, Bonita & Cape Coral, FL 239-542-2020 TysonEye.com Gulfshore Business – 40 Under 40

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

KANSAS CITY Daniel S. Durrie, MD 8300 College Boulevard Overland Park, KS 913-491-3330 DurrieVision.com Castle Connolly – Top Doctors

SALT LAKE CITY

Dr. Jeffrey C. Hong Pasadena, CA

Phillip C. Hoopes, MD 11820 S. State St., Draper, UT 877-30-LASIK (305-2745) HoopesVision.com Castle Connolly – Top Doctors

RALEIGH-DURHAM

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THESE DOCTORS ARE AMONG

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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).

AUSTIN Jennifer L. Walden, MD 5656 Bee Cave Road Austin, TX 512-328-4100 DrJenniferWalden.com Super Doctors – Texas

BIRMINGHAM, AL James C. Grotting, MD 1 Inverness Center Parkway Birmingham, AL 205-930-1600 GrottingPlasticSurgery.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

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

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

DALLAS

Dr. Jennifer L. Walden Austin, TX

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

SAN FRANCISCO

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RESTAURANT OF THE MONTH

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 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 Steak and Chop House 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.

Ft. Lauderdale / Boca Raton, FL CASA D’ANGELO Boca Raton: 171 East Palmetto Park Rd. - 561.996.1234 Ft. Lauderdale: Sunrise Square Plaza,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 nest Italian restaurants. www.casa-d-angelo.com

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 peoplewatch than at the outdoor patio"–Frommers. Wine Spectator Award of Excellence, 2015. www.lagosantamonica.com

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. the top! www.donatellotampa.com

Info 1-800-448-7544

Tampa, FL DONATELLO

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