Parade 03-11 by The Southern Illinoisan

S U N D AY, M A R C H 1 1 , 2 0 1 2

W H AT AMERIC E AT S A

plus WHAT AT T’S Y YO OU UR R PIZZ PI ZZA A P RS PE R ON ONAL ALIT T Y?

OF O F HEAVEN HEAVEN

PARA PA RADE DE PIC ICK KS S TH HE E C CO OU O UN NT TRY R ’S S BE B E ES ST S T PIE IES

T E PE TH ERF RFEC EC E CT DO D O-I -ITT YO OUR URS SELF REC CIPE E

Walter Scott,s

PARADE

Parade.com/celebrity

PEddie Murphy

P Kirsten Dunst

Q: Kirsten Dunst has directed some short ﬁlms. Will she direct anything else soon? —Thomas Salvador, Davison, Mich.

A: While Dunst, 29,

enjoyed her forays behind the camera (for 2007’s Welcome and 2010’s Bastard) and would like to direct again, she’s waiting for the right project to come along. She’ll next star in the comedy Bachelorette, the sci-ﬁ romance Upside Down, and a ﬁlm adaptation of Jack Kerouac’s On the Road.

Q: I recently saw Fast Times at Ridgemont High again. What are Phoebe Cates and Judge Reinhold up to now? —G. L., Staten Island, N.Y.

A: Reinhold, 54, contin-

ues to act and has a ﬁlm in the works called Comics Open alongside Paul Rodriguez. The 48-year-old Cates, who

Q: Why hasn’t Eddie Murphy ever hosted Saturday Night Live? —James Scully, Tampa

A: He has—twice—just

not in a while. In 1982, while still on SNL, he replaced his 48 Hrs. costar Nick Nolte, who canceled at the last minute; he also hosted in ’84 after leaving the show.

I’VE LOVED TAKING A LITTLE PIECE OF HOME TO OUR TROOPS IN IRAQ OR AFGHANISTAN.”

WALTER SCOTT ASKS …

Anthony Bourdain The chef, 55, returns for season eight of Anthony Bourdain: No Reservations on April 9 (Travel Channel, 9 p.m. ET) and has a graphic novel, Get Jiro!, out in July. You’re always on the go. How do you relax? Before

P Phoebe Cates, Judge Reinhold

last appeared onscreen in 2001’s The Anniversary Party, is focusing on Blue Tree, the New York City boutique she opened in 2005, and raising her two children with husband Kevin Kline. She’s also created a line of jewelry with her sister and designed a private dining room for Sfoglia restaurant, near her Manhattan home.

I was a dad, too much time on my hands was a dangerous thing. Now when I pull the plug, it’s all about my [almost 5-year-old] daughter, not about me. Whatever she likes doing is what we’re doing. Do you have any bad food indulgences? My nastiest secret pleasure is the mac and cheese at Popeyes or the Colonel [KFC]. If I get it, I hide the package. What would you have been if you weren’t a chef?

Probably a failed, knucklehead criminal. The restaurant business taught me the really important lessons of my life, like showing up on time and respecting the people you work with. What do you think of Paula Deen’s diabetes news?

I feel bad for her. But I would have made different decisions. Find out his surprising choice for a last meal at Parade.com/bourdain Letters to Walter Scott can be sent to P.O. Box 5001, Grand Central Station, New York, N.Y. 10163-5001

PPawn Stars’ Chumlee

Q: On Pawn Stars, how do the Harrisons know so much about the items coming into their store? And does Chumlee dumb himself down for the cameras? —G. Stein, Teterboro, N.J.

A: “I’m a book nerd

and I read about history for fun, so I tend to know a little bit about everything,” says Rick Harrison, one of the owners of the family shop featured on the History channel’s reality series. “I read up on batteries recently!” As for bumbling employee Chumlee, “he has his moments of ridiculousness,” Harrison admits, “but also sparks of genius.”

Kellie Pickler will donate the proceeds from her part in the Ram Truck “Road to the Ram Jam” concert in Nashville to the USO. Find out how to enter for a chance to win concert tickets at Parade.com/country.

PHOTOS, CLOCKWISE FROM BOTTOM LEFT: JIM SMEAL/BEIMAGES; DIMITRIOS KAMBOURIS/WIREIMAGE FOR THE MICHAEL J. FOX FOUNDATION; EPA/GEORGE FREY/ CORBIS; GILLES MINGASSON FOR THE TRAVEL CHANNEL; ©LAN/CORBIS; JASON MOORE/ZUMAPRESS.COM; COURTESY OF THE HISTORY CHANNEL

Ask Walter Scott your questions at personality@ parade.com

2 • March 11, 2012

Transfer Your Prescription. Be relieved at just how convenient and easy it is. Stopping in store to pick up your everyday essentials? Why not transfer your prescriptions to the Walmart Pharmacy and let us relieve you from making an extra trip by filling them while you shop? Just bring us your current Rx bottle or prescription. And, before you know it, you’ll have one more to-do on your list taken care of.

We accept most major insurance plans, including

Transfer your prescription today. It’s easy. Bring your current Rx bottle or your prescription to a Walmart pharmacy.

your guide to health, life,

money, entertainment, and more TIES THAT BIND America’s

ﬁrst Girl Scout, Juliette Gordon Low, shows her charges the ropes.

See how the scouts’ uniforms have evolved over the years at Parade.com/girlscouts

who told us they dream of going to college and running a business,” says Michelle Tompkins, spokeswoman for the Girl Scouts of the USA.

TODAY, MEMBERSHIP STANDS AT

3.2

MILLION

Happy 100th, Girl Scouts!

illary

Clinton took the pledge. So did Reese Witherspoon, Laura Bush, Dakota Fanning, Katie Couric, and the Black Eyed Peas’ Fergie. Since the Girl Scouts were founded 100 years ago this week, generations of girls have promised to

serve God and their country and to help people at all times. Things have changed mightily since that inaugural troop of 18 girls was formed in Georgia, with founder Juliette Gordon Low proclaiming, “I’ve got something for the girls of Savannah, and all of America, and the world,

and we’re going to start it tonight!” Today, there are even troops in detention centers. Long gone are the proﬁciency badges for dairy maid, telegraphist, and laundress. Now scouts can earn badges in technology, engineering, moviemaking, ﬁnancial literacy, and Web design. “We listened to the girls,

Even the cookies have come a long way. When troops started selling homemade sugar cookies in 1917, they cost 15 cents a dozen. In 1935, commercial bakers took over, ﬁrst producing sandwich cookies and later Thin Mints. These days, over 200 million boxes are sold annually in nearly a dozen varieties. To celebrate their centennial, the scouts have introduced Savannah Smiles, a limited-distribution lemon cookie. Sweet news for the troops! —Joanne Kaufman

SIGNS OF THE TIMES The Girl Scouts aren’t what they O used to be—and neither are their badges.

Computer Expert

Good Credit

Website Designer

Product Designer

Digital Movie Maker

Parade Picks

PBooks

COME IN AND COVER ME

Gin Phillips, fiction, $27

Long haunted by her dead brother, archaeologist Ren Taylor is being led to the find of her career by a ghostly woman who lived at the site of an ancient desert dig. Part love story, part field guide, this beguiling novel charts the excavation and restoration of a damaged soul.

PMovies UNDEFEATED Rated PG-13 Blending

The Blind Side’s uplift with the grit of Friday Night Lights, this acclaimed documentary follows a high school football coach’s efforts to help an inner-city Memphis team find self-respect on and off the field.

PMusic RELEASE ME Lyle Lovett, $14

A master of genrebusting delivers a terrifically eclectic album of covers, originals, and even holiday tunes. Highlights include the title track, featuring k.d. lang, and a lovely take on “Brown Eyed Handsome Man.”

PHOTOS, FROM TOP: FRANCIS MILLER/TIME LIFE PICTURES/GETTY IMAGES; COURTESY OF THE GIRL SCOUTS OF THE USA (5)

Report INTELLIGENCE

4 • March 11, 2012

Manner Up! Modern etiquette made easy

Q: My next-door neighbor has a habit of dropping by my house unannounced—and staying! I like her, but I find this behavior pretty intrusive. How can I let her know without offending her?

Don’t leave your shiny surfaces to fend for themselves.

ILLUSTRATION: GRAFILU

—Name withheld, St. Paul, Minn.

A: Since you really can’t tell your neighbor not to come over without hurting her feelings, it’s time for a little white lie. Tell her there’s a lot going on at your house that you haven’t been able to get to—helping the kids with homework, going over the household budget with your husband, planning a family trip, and whatever else you can dream up. Say that unfortunately, you have to forgo certain pleasures that distract you from getting it all done. Pleasures like her company. Boy, do you love to see her! But can she just call ﬁrst? Because right now you feel panicky about all the stuff on your plate. If she continues to drop by, say, “Oh, gosh, I have to do X. Let me call you when I’m ﬁnished, okay?” Then you can call or not, but at least you’ve established some guidelines. —Judith Newman

Kills germs, dries clear.

Send your questions to Parade.com/mannerup March 11, 2012 • 5

visit us at facebook.com/clorox

The ates t S d e t i n U of

Alaska

a z z i P

Chicago Chica

Chicago deep-dish pizza, Chicago’s invented at Pizzeria Uno, in ffeatures cheese and cchunked tomatoes surrounded by a biscuitri rich crust. T Two tto try: The original Pizzeria Uno in Chicago’s River North; the original Lou Malnati’s in Lincolnwood, Ill.

Why we all love a good pie

BY JANE AND MICHAEL STERN COVER AND INSIDE PHOTOGRAPHS BY MARCUS NILSSON

WHATI C A A M E RATS E

America’s appetite for pizza is stupendous. Every day we eat 100 acres of it—some 3 billion pies per year (with pepperoni the most popular topping). How did we get here? The story is nearly as old as the New World. white mozzarella. When the queen told Esposito how much she liked it, he named the combo for her. Today, pizza Margherita is known around the world.

Coming to America A few years later, in 1897, Gennaro Lombardi opened a grocery store and bakery on Spring Street in New York’s Little Italy. To make the most of the oven’s heat after the morning loaves were done, he baked flattened bread dough topped with crushed tomatoes and sold each pie for five cents. They were such a hit that in 1905 Lombardi opened America’s first licensed pizzeria. Like Lombardi’s, many of the old-time pizzerias that still thrive in the Northeast started the same way, as

Hawaii e

The Pie’s Humble Origins Although humans’ appetite for yummy, hot flatbread dates back at least 12,000 years, pizza didn’t start taking shape until Spanish explorers brought tomatoes from the Americas to Europe. At first, chefs worried that the exotic red fruits were poisonous—and prudes thought them sinful because their flesh felt human. But cooks in southern Italy weren’t so timid. They figured out that squashing a few ripe ones on flatbread before baking made something wonderful. Pizza got a big boost in 1889 when Neapolitan baker Raffaele Esposito presented Queen Margherita of Italy with a pie in the colors of the Italian flag: red tomatoes with green basil and

Californiaa

No single feature deﬁnes deﬁnes California-st California-style pizza aside e from the willingness to break the rules and try something omething new, whether it’s toppings of barbecued chicken en and smoked Gouda or squash blossoms and stinging ing nettles. Three to try: The original California Pizza Kitchen en in Beverly Hills (plus multiple franchises nationwide); ); Pizzeria Mozza in Los Angeles; and Cheese Board Pizza zza Collective in Berkeley.

6 • March 11, 2012

AMERICA’S BEST SLICES Like barbecue, pizza has multiple personalities. Some of the country’s best pies (like the legendary white clam pizza at Frank Pepe Pizzeria Napoletana in New Haven, Conn.) barely resemble the basic tomatoand-cheese combo. At the Portland Pie Company in Portland, Maine, you can indulge in lobster pizza; at Big Lou’s in San Antonio, you can try barbecued brisket as a topping. Those who grew up with thin-crust slices on the Atlantic City Boardwalk might not even recognize Chicago’s deep-dish variety! Of the countless pizza styles, a few stand out as American classics. Here are PARADE’s top ﬁve (as well as their foremost practitioners); see page 10 for an honor roll of great pizza places across the country.

Old Forge

Ea Eateries in and around this suburb a of Scranton, Pa., o specialize in pies that sport a thick crust topped with red sauce and mild cheese. Two to try: Salerno’s Cafe in Old Forge, Pa.; Victory Pig in Wyoming, Pa.

Northeast

Southern New England, New York, and New Jersey host some of the country’s most beloved pizzerias, known for pies with a Neapolitan ﬂavor: thin crust with a puffy collar and oven-charred zest. Three to try: The original Patsy’s in New York City’s East Harlem; Carminuccio’s in Newtown, Conn.; DeLorenzo’s in Trenton, N.J.

St. Louis

Thin crust and creamy provell cheese h ((a blend bl d off cheddar, h dd S Swiss, i and provolone) deﬁne this city’s signature pizza; it’s portioned out in small, square cuts that ﬁt in one hand—so you can hold a schooner of beer in the other. Two to try: Rigazzi’s in the Hill neighborhood; Riley’s Pub in the Tower Grove East neighborhood.

Pizza Nation Scan this code or go to Parade.com/pizza to get recipes for these pies— and vote for your favorite! March 11, 2012 • 7

bread makers putting out pizza on the side. Roseland restaurant, which opened as a bakery in Derby, Conn., in 1935, became a pizza parlor when World War II gas rationing made delivering bread impossible. Prior to the war, most Americans hadn’t even heard of pizza. It was foreign food, a novelty dish found only in Italian neighborhoods. Even at Roseland, which catered to an Italian-American clientele, pizza was a bit mysterious at first. Lina Scatolini Lucarelli, whose father, John Scatolini, cofounded the eatery and whose children now help run it, remembers that when they started serving

350

Number of pizza slices Americans eat per second

HANDY TOOLS TO HAVE AT THE READY PEEL (Sur La Table, $29.95) Assemble your ur pizza on this wooden paddle. le. A dusting of corn nmeal will help pies slide easily offf the peel and onto the stone. e.

PIZZA STONE (Williams-Sonoma, $49.95) Avoid soggy crust with a pizza stone, which pulls moisture from the dough to guarantee crunchiness. A perforated metal pan called a pizza screen has the same effect.

wn O r u o Y e k a M PIZZA MARGHERITA Baking pizza at home is ridiculously easy when you use ready-made dough or a ready-to-dress crust, but it’s much more satisfying to do it all from scratch. 1 package dry yeast 1 tsp sugar 1 cup hot water (110°F) 2 to 23∕4 cups all-purpose ﬂour 1 tsp salt Olive oil to prepare bowl Cornmeal for peel and stone 1 cup canned crushed tomatoes ½ lb mozzarella cheese, in small pieces or rounds 1 clove garlic, minced 4 leaves basil, cut into bits

1 Tbsp olive oil 2 Tbsp grated Parmesan cheese

1. Dissolve yeast and sugar in 1 ∕4 cup water. In a bowl, combine remaining 3∕4 cup water with 2 cups of flour and salt. When yeast bubbles, add to flour mixture. Stir and turn out onto a floured board. Let dough stand while you clean bowl. Coat inside of bowl with olive oil. 2. Knead dough 10 minutes, add-

pizza, her father had her draw a picture of a pie and take it around to the tables so customers knew what they were getting.

Franchises and Freezers Pizza entered the mainstream in the late ’40s. Americans were taking an interest in exotic food of all kinds, and soldiers who’d been to Italy came back with a taste for what they had seen and sampled. By 1953, pizza had become familiar enough that Dean Martin scored a big hit with his song “That’s Amore,” featuring the line “When the moon hits your eye like a big pizza pie, that’s amore.” In 1954, Sherwood “Shakey”

PIZZA WHEEL (Oxo Good Grips, at Bed Bath & Beyond, $12.99) Using scissors to cut pizza can burn your knuckles; a pizza wheel, rolled across the pie, makes the job a cinch.

ing flour as necessary to make it silky. Return to bowl, cover with 2 tight layers of plastic wrap, and let rise in a warm place for 2 to 3 hours or until double in size. 3. Punch down dough and flatten on a well-floured board. Pound dough with heel of hand and lift to stretch it, methodically working dough into a circle about 14 inches in diameter. Sprinkle peel [see tools, above] with cornmeal and place dough on it. 4. Sprinkle cornmeal on pizza stone [see tools, above]; put in oven. Preheat to 400°F. 5. Arrange tomatoes, mozzarella, and garlic on dough. Sprinkle with basil and 1 Tbsp oil. Top with Parmesan. 6. Slide pie onto hot stone, using a quick, jerking motion (like playing shuffleboard, but in reverse). Bake for 20 minutes or until crust is browned to taste. Let pizza cool 5 minutes; slice. For nutrition info, go to Parade.com/pizza

Johnson opened Shakey’s, a little place in Sacramento that begot hundreds of Shakey’s Pizza Parlors throughout the West; and in 1958, Dan and Frank Carney of Wichita, Kan., created Pizza Hut. No longer conﬁned to the Little

Italy neighborhoods of big cities, pizzerias, franchised and independent alike, opened everywhere. Going out for pizza was akin to meeting up for burgers, a happy eating ritual savored by baby boomers as they grew up.

In those days, nearly all pizza was served in no-frills, paper-napkin restaurants. People saw pizza as an inexpensive meal for those times when you couldn’t be bothered to cook or dress up for dinner. You could even bring the pie home for a

FOOD STYLING, CHRISTINE ALBANO; PROP STYLING, AMY WILSON. ILLUSTRATIONS: ERIC HANSON

WHATI C A A M E RATS E

8 • March 11, 2012

rec-room feast in front of the TV. Frozen pizza first appeared in grocery stores in the 1950s, but it hit its stride in 1962, when Rose Totino branched out from her successful Minneapolis pizzeria to make fully dressed frozen pies that could be heated up and served in a hurry. Suddenly, pizza became the most convenient one-dish meal imaginable. The growth of home delivery, which put Domino’s on the map, made it even more so.

Truffle Oil, Anyone? Starting in the 1970s, American pizza was reborn, as the once humble ethnic fare morphed into a culinary sensation. The rise in status began in Berkeley, Calif., at Chez Panisse, where chef Alice Waters elevated pizza’s reputation by deep-sixing plain-Jane ingredients like preshredded cheese and canned tomato sauce in favor of artisanal goat cheese and local produce. In Beverly Hills, at his Spago restaurant, Wolfgang Puck topped pizzas with caviar and smoked salmon. Of course, neighborhood pizzerias and national chains continued to serve the more familiar mozzarella-laden pies. Chow for Now In recent years, another pizza renaissance has unfolded around the country—a return to oldworld roots. Traditional woodfired, brick-floor ovens are popping up everywhere, and many pizzerias now import their ovens, along with their flour and toppings, from Italy. The dedicated pizzaiolo (pizza maker) creates pies to the exacting standards of the Associazione Verace Pizza Napoletana (VPN), an organization that certifies pizza is being made the true Neapolitan way. VPN-certified pizzerias use only

fresh, unprocessed ingredients and hand-kneaded dough to produce thin-crust pies no wider than 13.8 inches. Other chefs go in the opposite direction, defying tradition to include crazy new toppings, even making pizzas for breakfast (sausage and eggs) or dessert (peanut butter cream on a chocolate chip cookie crust). Of the quick-serve suppers people eat out, only burgers are more popular; more than 65,000 U.S. restaurants are classified as pizzerias, whether down-toearth corner joints or cuttingedge culinary shrines at which epicurean pilgrims wait in line for an hour or more. Pizza today can be anything you want it to be, from a belt buster stacked with cheese and meat to a low-fat version loaded with vegetables. There are so many options, and each style has its defenders and detractors; in fact, when it comes to pizza, there’s only one thing we all have in common: We love it. That’s amore, indeed. Pizzeria Honor Roll, next page

Pizza at Your Fingertips Which pizza chain has the snappiest app for home delivery? (a) Papa John’s (b) Domino’s (c) Pizza Hut Hint: Our favorite offers coupons, a fun pizza builder, and live progress updates so you know exactly when your pie will arrive. Scan the code above with your smartphone to reveal our top pick—and download it now. March 11, 2012 • 9

AL FORNO Providence, R.I. Where grilled pizza was invented, Al Forno is known for its super-savory, oil-brushed crusts.

WHATI C A A M E RATS E

The

HONOR ROLL Our runners-up in the pizza hall of fame

BUDDY’S Detroit It’s the home of Detroit’s thick-crust square pizza; the pepperoni is layered on the bottom to keep it moist. Topping options include carrots, cauliﬂower, and pineapple (sliced or diced).

DEAN-O’S Lafayette, La. Do you like your pizza hot? Have the Cajun Executioner, crowned with pepperoni, hot sausage, spicy shrimp, and plenty of jalapeños. One pie, the Marie LeVeaux, is loaded with big sweet hunks of Gulf crabmeat.

HOT TRUCK Ithaca, N.Y. This food wagon parked next to the Cornell campus serves lengths of locally baked bread topped with whatever cheese, meat, and veggies you want, then sandwiched into a pizza torpedo.

Now you can improve the appearance of fungal nails— Developed by Paul Kinsinger, MD, Dr. Paul’s Piggy Paste® improves toenail appearance the easy way.

MENCHES BROS. Green, Ohio The thick-crust pie at Menches Bros. is heaped with unusual toppings like garlic mashed potatoes, bacon, and cheddar.

3 out of 4 people reported an improvement in their toenail appearance after using Dr. Paul’s Piggy Paste.

Hiding Your Toes? Thick, fungal toenails can be embarrassing!

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“All but 2 of the toes had fungus, and now all are cleared except the large toe. We are very happy at this time with Piggy Paste and have been telling our friends and family.” January 8, 2012

DICARLO’S Wheeling, W. Va. The unique pies at DiCarlo’s feature a tomatoglazed crust that is ﬂash-baked with minimal cheese, then pulled from the oven and topped with shredded provolone and, if desired, pepperoni discs and peppers. 10 • March 11, 2012

FRANK’S Silvis, Ill. Its Quad-Cities pizza comes sliced into strips. Try the sausage pie, which is blanketed in a layer of ground sausage featuring a fennel kick.

COLETTA’S Memphis Pies here come adorned with a bouquet of pulled pork in tangy barbecue sauce. Before you dig in, have a BBQ salad.

“Piggy Paste! Wow! I am so happy that I found you! This is far and above the best cosmetic repair kit there is! I thought I would never have beautiful feet again...” November 14, 2011

PIZZERIA BIANCO Phoenix On many pizza lovers’ top 10 lists, this restaurant is known for its thin, ﬂavorful crust topped with local and imported ingredients.

SERIOUS PIE Seattle The must-eat combo here? Yukon gold potatoes with rosemary and pecorino cheese.

“My toenail has never looked this good in about 40 years! Thank you.” May 4, 2011

For more information, visit:

WHO DID WE MISS? Tell us at Parade.com/pizza

Tell us about your Piggy Paste experience on Facebook.

“Eat Yourself Skinny!” 35-year old mother of 2 reveals how she lost 105 lbs & ﬁnally won the battle over her weight after a lifetime of yo-yo dieting

For the first time in my life, I can finally fit into a single-digit size – better yet, a size 8! That’s a huge victory for me because even as a teen, I had to wear a size 10 or 12. I was always told ‘You’d be so pretty if only you lost the weight.’ Because of my size, I never really enjoyed shopping, dating, taking pictures with my friends or any of the typical teenage girl stuff. After getting married and giving birth to my two children, the weight continued to pile on until I reached my all-time high of 266 pounds. Like many women, I’ve tried everything under the sun to lose weight – diet pills, pre-packaged meals, supplements, calorie counting, liquid diets… and the list goes on. Every once in a while, I’d actually lose a couple pounds, but then I’d AFTER end up gaining the weight right back – and some extra pounds on top of it! Tired of yo-yo dieting and frustrated with my results, I pretty much resigned myself to being a size 24. And with two young daughters, a husband and a full-time job as an accountant, it wasn’t like I had the time to make any drastic changes to my lifestyle.

could lose weight simply by sprinkling it on all your meals and snacks. It definitely sounded too good to be true, but I just couldn’t get it out of my mind. I could continue to eat what I normally eat and still lose weight without counting a single point or calorie or adding an exercise program to my already hectic schedule. But before I fell for another marketing gimmick, I decided to do a little research for myself.

EAT WHATEVER YOU NORMALLY EAT

I discovered that SENSA® is actually the result of over 25 years of research and testing by a practicing neurologist named Dr. Alan Hirsch. His extensive studies focus on the link between your sense of smell and taste and the affect they can have on weight-loss. When sprinkled on food, SENSA® works with your senses to trigger your body’s natural hunger control switch, so you feel full faster, eat less… and ultimately, lose weight. What sounded like magic was actually proven effective in one of the largest clinical studies ever conducted on a non-prescription weight-loss system. In a 6 month clinical study, 1,436 men and women lost an average of 30.5 pounds without changing their diet or exercise routines; all they did was sprinkle SENSA® on everything they ate.

I’m proud to say that I’ve now lost 105 pounds with SENSA®.* That’s almost a whole person! Thanks to SENSA®, I can finally play with my kids, take the stairs, go shopping, eat out and feel healthy and fit for the first time in my life. SENSA® worked for me, and it can work for you, too. Claim your 30-day FREE trial just like I did where the only thing you have to lose… is YOUR unwanted pounds!

I decided the only way to know if SENSA® would really work for me was to try it for myself.

stop dieting and try SENSA® – the ﬁrst clinically

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THE SENSA® BREAKTHROUGH

I ordered SENSA® and followed the simple directions – I began sprinkling it on all my meals and snacks, and the effect was almost immediate. On my third day using SENSA®, I had spaghetti with meat sauce for dinner – my all-time favorite meal – and I felt perfectly full from eating just half of my plate of pasta. Normally, I would have gone back for seconds! I lost 2 pounds in the first week, and 7 ½ pounds that very first month. As the weeks and months went on, the pounds continued to fall off. What was once a ‘muffin top’ began to transform into an hourglass figure. I began to enjoy shopping for new clothes and wearing styles that showed off my new body. And I no longer felt the urge to hide whenever a photo was being taken!

After trying and failing at so many diet programs, I was hesitant to start again and try something different. I remembered seeing an infomercial for a new product called SENSA® that claimed you

I was so motivated by my results that I even started jogging and eventually ran two 10K races. This from the girl who used to avoid running the mile in high school P.E.!

But my wake-up call finally came when I flew out to California for a family vacation and could barely fit into the airplane seat. Reality hit me like a ton of bricks. I was larger than I had ever been and I knew then and there that I had to do something about my body – if not for myself, then at least for my family.

BEFORE

The best part about this whole journey has been that I haven’t had to make any changes to my lifestyle. I still go out to my favorite restaurants with my husband. And I can eat whatever my family is having – whether it’s pancakes on the weekends or chicken nuggets from the drive-through on those hectic weeknights. I simply sprinkle my SENSA®, and I’m good to go! It really doesn’t get any easier.

- Wendy, from Tyler, TX

LOSE 3O POUNDS WITHOUT DIETING If you have 30 pounds or more to lose, it’s time to proven sensation that you sprinkle on to take the pounds off. Lose weight while continuing to enjoy the foods you love – simply sprinkle SENSA® on everything you eat and feel full faster, curb your appetite and reduce cravings. You’ll lose weight without having to think about it. For a limited time, you can try SENSA® FREE for 30 days, Satisfaction Guaranteed.** Call (800)753-2430 today or

visit sensaoffer.com/parade2 HURRY! Over 2 million FREE TRIALS have already been claimed. Limit one per household. **Product is free to try for 30 days, shipping and handling fees apply. 30-day trial period with satisfaction guaranteed.

*Studies show average weight loss of 30.5 lbs in 6 months. Wendy used SENSA® for 27 months with a sensible diet and exercise. Wendy is a SENSA® Contest Winner

Legal Notice

If You Bought a TV, Monitor, or Notebook Computer That Contained a Flat Panel Screen Lawsuits and Settlements Could Affect You. There are lawsuits involving the price of thin ﬁlm transistor liquid crystal display (“TFT-LCD”) Flat Panels purchased indirectly from the Defendants. “Indirectly” means that you purchased the TFT-LCD Flat Panel from someone other than the manufacturer of the Flat Panel. Settlements have been reached with seven Defendants (Chimei Innolux Corp.; Chunghwa Picture Tubes Ltd.; Epson Imaging Devices Corp.; HannStar Display Corp.; Hitachi Displays, Ltd.; Samsung Electronics Co., Ltd.; and Sharp Corp.). Three Defendants (AU Optronics Corp.; LG Display Co. Ltd.; Toshiba Corp.; and their U.S. afﬁliates) have not agreed to settle so the lawsuits continue against them.

What are the lawsuits about? The lawsuits claim that the Defendants conspired to ﬁx, raise, maintain or stabilize prices of TFT-LCD Flat Panels resulting in overcharges to consumers who bought products containing the panels. The litigation is asking for money and an order to stop the Defendants’ alleged behavior that is the subject of these lawsuits. The Defendants deny Plaintiffs’ allegations or that indirect purchasers suffered any overcharge. The Court has not decided who is right.

Who is included in the lawsuits? The case is proceeding to recover money for consumers in 24 states and the District of Columbia and governmental entities in eight states, and for nationwide injunctive relief to stop the Defendants’ alleged behavior. Statewide Damages Classes: Generally, include any person or business that indirectly purchased TFT-LCD panels incorporated in TVs, monitors and/or notebook computers from one or more of the Defendants or Quanta Display Inc., from 1999 to 2006, for their own use and not for resale, while residing in the 24 states or DC. The purchase must have been made in the same state where the person or business resided. The speciﬁc class deﬁnitions, including exceptions to Class membership, are available at www.LCDclass.com. The 24 states are: AZ, AR, CA, FL, HI, IA, KS, ME, MA, MI, MN, MS, MO, NV, NM, NY, NC, ND, RI, SD, TN, VT, WV and WI. Nationwide Class: Includes any person or business that indirectly purchased in the U.S., TFT-LCD panels incorporated in TVs, monitors and/or notebook computers, from one or more of the Defendants or Quanta Display Inc., between 1999 and the present, for their own use and not for resale, and reside in the U.S. as of the date of this notice. Attorneys General Actions: The Attorneys General of AR, CA, FL, MI, MO, NY, WV and WI are participating in these Settlements to resolve related claims arising from the same allegations as asserted in the class actions: (1) on behalf of state residents under the doctrine of parens patriae, which allows a state to bring a lawsuit on behalf of its citizens, and/or for governmental entities; and (2) for civil penalties.

For More Information:

What do the Settlements provide? There are seven Settlements, totaling $538,555,647, being presented to the Court for approval. Any interest earned will be added to the Settlement Fund. The Settlement Fund will be used to pay individual and business consumers in the 24 states and DC, and governmental entity consumers in the eight states. Some Settling Defendants also are paying civil penalties to the Attorneys General. More details are in Settlement Agreements and other documents available at www.LCDclass.com. The cost to administer the Settlements, as well as attorneys’ fees, costs and expenses, and payments to the Class Representatives, will come out of the Settlement Fund. In the future, Plaintiffs’ counsel will request attorneys’ fees not to exceed one-third of the Settlement Fund, plus reimbursement of costs and expenses. The attorneys also may ask the Court to permit the use of money from the Settlement Fund to help ﬁnance the ongoing litigation. The Settling Defendants have agreed not to engage in conduct that is at issue in these lawsuits and will establish (or maintain) a program to educate their employees about complying with the law, and will cooperate with the Plaintiffs in their ongoing litigation against the Non-Settling Defendants.

How can I get a payment? No money will be distributed yet. Plaintiffs’ counsel will pursue the lawsuits against the Non-Settling Defendants. All funds received in this case will be distributed together at the conclusion of the lawsuits or as ordered by the Court. You will need to ﬁle a valid claim to receive a payment. Notice about the claims process will be made available at a later date. If you want to receive notice about the claims process or future settlements you should register at www.LCDclass.com.

What are my rights? If you do nothing, your rights will be affected. If you do not want to be legally bound by the lawsuits, you must exclude yourself from the Classes or the Attorneys General Actions. The deadline to exclude yourself is April 13, 2012. If you do not exclude yourself you will not be able to sue the Defendants for any claim relating to the lawsuits. If you reside outside of the 24 states or DC you will retain any right you have to sue the Defendants for monetary relief. The Court will hold a hearing on May 18, 2012 to consider whether to approve the Settlements. If you stay in the Classes, you may object to the Settlements by April 13, 2012. You or your own lawyer may appear and speak at the hearing at your own expense. Any request for exclusion or objection must be mailed to: LCD Class, P.O. Box 8025, Faribault, MN 55021-9425. A class action trial against the Non-Settling Defendants is scheduled to begin on April 23, 2012. A second trial, involving the claims of the Attorneys General of AR, FL, MO, MI, WV and WI, is set to begin on November 5, 2012. Additional trials involving the claims of the Attorneys General of CA and NY may take place at a later date.

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Ask Marilyn By Marilyn vos Savant

My mother and I went shopping at a clothing store where a sale was in progress: Buy three items and get a fourth one (the least expensive) free. To take advantage of the sale, we decided to combine our purchases. Mine cost $39.75 and $34.75. My mother’s cost $36.25 and $27.50. So the total was $110.75, the cost of the three most expensive items. How much does each of us owe? —Jill Vandermeulen, Birmingham, Ala.

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StayHealthy Thyroid Cancer: Why Is It on the Rise? New diagnoses have shot up over the past decade. Here’s what you need to know. While new cases of some cancers— including breast, lung, and prostate— are leveling off, cancer of the thyroid (an endocrine gland in the neck) is spiking; diagnoses rose a whopping 173 percent between 2002 and 2012, making thyroid cancer one of the fastest-growing types in the U.S. “Better screening and detection may explain part of the increase,” says Robert Smallridge, M.D., chairman of the division of endocrinology at the Mayo Clinic in Jacksonville, Fla. “Still, research suggests other factors must be at play.” One of the few known causes of thyroid cancer is radiation, and some experts believe

excess exposure may be behind the increase. Smallridge is less certain. “The most common radiation sources, such as dental X-rays and

recommends always asking your doctor whether an X-ray or a CT scan is truly necessary. He also advises wearing a thyroid collar (a small lead bib that deflects radiation) before dental X-rays. (Some evidence suggests these collars compromise mammography results, so they’re typically not recommended for breast screenings; talk to your radiologist if

173% INCREASE IN THYROID CANCER CASES BETWEEN 2002 AND 2012 IN THE U.S.

airport security scanners, provide extremely low doses,” he says. For its part, the American Thyroid Association says it does not believe that routine dental X-rays, for example, lead to thyroid cancer. Still, a large cumulative exposure over a lifetime may raise your risk. Smallridge

you’re concerned.) The good news: Thyroid cancer is highly curable and still rare—less than 1 percent of Americans will be diagnosed in their lifetime. To further lower your odds, maintain a healthy weight and load up on vegetables.

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Food Fight!

Should sugar be regulated? Morning Joe’s Mika Brzezinski and Joe Scarborough spar over what role the government should play in our diet. MIKA: We have a huge problem

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like myself, that’s offensive. The fact is, most people don’t want the federal government involved in their bedrooms or in their refrigerators. MIKA: The amount of sugar our kids ingest is absolutely insane. If America’s parents were educated on what it does to their children’s teeth and bodies, they would be horriﬁed. JOE: I’m sure that Mika was raised in the woods and ate tree bark, but I grew up in a middleclass family, and most of my breakfasts were Cap’n Crunch,

Froot Loops, or Lucky Charms. I was healthy and slender because I led an active life, just like most of us a generation ago. My grandmother poured sugar into Tune in to just about everyMorning Joe on MSNBC, thing, and she weekdays lived to be 93. from 6 a.m. to 9 a.m. Instead of focusing on telling people what to eat, t, we need to focus on encouraging kids to get up off the couch and go

outside to play. I think most Americans have changed a lot of their bad habits over the past decade. That’s why I don’t think the federal government needs to aggressively step in and dictate what people eat. MIKA: Joe’s diet is awful. JOE: You should see how healthy I am! Look, Mika preaches a great sermon, but when she goes home at night, she probably has Cap’n Crunch’s Crunch Berries and Cocoa Krispies. Am I not telling the truth? MIKA: No, you’re not. JOE: Mika’s diet is healthy and well rounded—if you’re a rabbit. Sometimes when we’re having lunch, I look at the leaves and twigs that she’s eating and I don’t know how she does it. MIKA: My guilty pleasure is the popovers at BLT Steak. I eat a lot of those. JOE: Mine is a super bacon cheddar bagel with cream cheese from Bagelheads in Pensacola, Florida. MIKA: I will say that Joe has really cut back over the past year on the calories and sugar he eats. JOE: Mika and I have had an inﬂuence on each other’s diet. I have severely cut back on calories. And she has relaxed a bit. Sometimes she will actually put four or ﬁvve leaves on her plate. Really, though, she plate iis eating a little bit more, which I think is important. Everything in moderation.

ILLUSTRATION: ELWOOD SMITH. PHOTO: COURTESY OF MSNBC

Sunday Joe

18 • March 11, 2012

Pancakes to Flip Over Author Janet Evanovich fondly recalls her grandmother’s Danish specialty AEEEEEEEB

EEEEEEEEE

My grandparents emigrated from Denmark to this country, and my grandmother brought her recipe for aebleskivers [round, AEEEEEEEB puffy pancakes] with her. It is close to 100 years old. When I was a little girl, we would all get together every Sunday at my grandparents’ house in Metuchen, N.J., and my grandmother would make us aebleskivers. The big dining room table would be set for us with white linen. Mountains of aebleskivers dusted with powdered sugar would come out of the kitchen on platters. We’d put out extra sugar in bowls for dipping. After you’ve eaten half of one, you mash the rest of it in the sugar. Why? We’re Danish, for crying out loud! It’s all about butter and sugar. EEEEEEEEE

PHOTOS, FROM LEFT: ROLAND SCARPA; RITA MAAS, FOOD STYLING BY SUSAN OTTAVIANO, PROP STYLING BY KAREN QUATSOE. NUTRITION ANALYSIS/CONSULTING BY JEANINE SHERRY, M.S., R.D.

SundayBrunch

Buy an aebleskiver pan at amazon .com or williamssonoma.com

Grandma Fanny’s Aebleskivers 3 eggs, beaten 2 cups milk 2 cups cake ﬂour 2 tsp sugar 3 tsp baking powder

½ tsp salt Crisco and butter, for greasing pan Powdered sugar, for dusting

1. Combine eggs, milk, ﬂour, sugar, baking powder, and salt. Beat until batter is similar

in consistency to pancake batter. (Add ﬂour, if needed.) 2. Place aebleskiver pan over medium heat; add equal amounts Crisco and butter to molds until each is about 1∕3 full. When shortening sizzles, add enough batter to almost reach mold tops. Cook for 3 minutes or until a brown shell has formed around bottom of each mold. Flip aebleskivers. 3. Cook for 3 minutes more or until well browned on other side. Remove from pan. Serve warm, sprinkled with sugar. MAKES: 48 PER PANCAKE: 70 calories, 5g carbs,

1g protein, 4.5g fat, 20mg cholesterol, 75mg sodium, 0g ﬁber

According to the USDA Nutrient Database for Standard Reference, the average amount of vitamin D in one large egg is 41 IU, up from 25 IU. Brought to you by America’s egg farmers.

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