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S UNDAY, M AY

17, 2015 | PA RA D E .CO M

OT T ’ S

Q: Is author Sue Grafton still writing detective novels? If so, will she be penning the final three novels in her “alphabet” series? —R. Crowson, Worcester, Mass. A: Yes! Private investigator Kinsey Millhone will make her next appearance when X is released Aug. 25, marking Grafton’s 24th installment of her bestselling A-through-Z crime saga. The author, 75, will get around to “Y” and “Z”—eventually. “I envy writers who whiz right through,” she says. “Most days, it’s a struggle.”

WALTER SCOTT ASKS...

CHRIS O’DONNELL

I’ve loved Carla Gugino since Spy Kids. What’s she up to these days? —Joseph B., Phoenix, Ariz. Gugino, who played mom Ingrid Cortez in the popular 2001 children’s movie, currently stars in Fox’s Thursday-night psychological thriller Wayward Pines as the mysterious Kate Hewson, a Secret Service agent turned Stepford-ish wife. And she’ll shake it up with Dwayne Johnson in the earthquake disaster flick San Andreas, in theaters May 29. “I have a healthy terror of earthquakes,” says the Florida native, 43, who lived through the 1994 quake in Northridge, Calif.

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

EMAIL YOUR QUES

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

SCOTT TO TIONS FOR WALTER

PERSONALITY@PA

RADE.COM

There was a point in high school you were going to quit acting, and your mom bribed you to go to an audition by promising you a car. “What I was doing as a kid, I don’t even know I’d call it ‘acting.’ I think the idea of being on television or in the movies was exciting to me, but it wasn’t my whole life. By the time I got to senior year, all I could think about was getting to college, getting out of the house, going to another city and being on my own for the first time.” What’s the best part of having a big family? “There’s never a dull moment at our house. The down side is there are times when you’re just exhausted and you want to be quiet, and you’ve got three voices talking in your ear trying to get you off the couch to go do three different activities.”

Q: Did David Letterman appear on other TV shows before he became the host of his own? —Lewis Daniels, Minneapolis, Minn. A: Yes. Letterman, 68, made early appearances on Mork & Mindy and game shows including The $20,000 Pyramid, Hollywood Squares, The Gong Show and Password Plus before beginning what would become a record-setting 33-year reign on late-night TV—which will come to end when he signs off on The Late Show With David Letterman on CBS Wednesday, May 20. Goodnight, Dave!

2 | MAY 17, 2015

O’DONNELL BY JOSEPH CULTICE/CBS; W/ FAMILY BY ALBERT L. ORTEGA/GETTY IMAGES; GRAFTON BY CHRIS SO/TORONTO STAR/GETTY IMAGES; LETTERMAN BY JOHN PAUL FILO/CBS; GUGINO BY MICHAEL TRAN/FILMMAGIC/ GETTY IMAGES; SPY KIDS BY ENTERTAINMENT PICTURES/ZUMA; KEOUGH BY APPARITION/EVERETT COLLECTION; PRESLEY BY PALM BEACH POST/ZUMA; JACKSON BY GLOBE PHOTOS/ZUMA; CAGE BY NANCY KASZERMAN/ ZUMA; W/ SMITH-PETERSON BY BILLY FARRELL/SIPA USA/NEWSCOM

SC LTER

the gum you love, NO WRAPpers Elvis’s Granddaughter Gets “Mad” Riley Keough, 25, Elvis

Presley’s oldest granddaughter and the offspring of Lisa Marie Presley and musician Danny Keough, appears as Capable in the new movie Mad Max: Fury Road. Here are five things you might not know about her. 1. Despite her famous Presley genes, says music doesn’t “fulfill” her 2. Launched her acting career playing rocker Marie Currie in The Runaways (2010)

3. Famous stepdads: pop superstar Michael Jackson and actor Nicholas Cage

4. Has a French bulldog named Grubs 5. Met husband Ben SmithPetersen, a stuntman, while filming Mad Max: Fury Road in southern Africa

NO WRAPPERS, NO MESS HELPS FIGHT CAVITIES *CHEWING TRIDENT AFTER EATING AND DRINKING CLEANS AND PROTECTS TEETH. CHEWING TRIDENT MAY HELP REDUCE THE RISK OF CAVITIES.

MAY 17, 2015 | 3

Parade

Edited by Erin Hill /

L I K E U S AT FA C E B O O K . C O M / PA R A D E M A G

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

MAD MEN ENDS

IT’S PSYCHEDELIC TIME

TYPE ON, BROTHER

CLASSIC COCKTAILS

“In season seven, everything about Megan Draper’s California home epitomizes what the end of the ’60s is about—graphic artwork and bright colors and prints,” says set decorator Claudette Didul. “She has a fun Dali-esque wall clock, rya rug, artsy pottery and macramé.”

“It’s a huge compliment to say that Mad Men has sparked a trend in vintage office furniture,” Didul says. “The awesome part of doing our job is the research, and then finding those pieces to dress the set.” Poet/author/ songwriter Leonard Cohen and author Gabriel Garciá Márquez both used Olivettis in the 1960s.

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

Salvador Dali Melting Wall Clock ($17, wayfair.com) Rya rug ($769, secondshoutout.com)

Olivetti Vintage Typewriter ($495, mytypewriter.com)

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

Eliza J Print Chiffon Maxi Dress ($158, Nordstrom, nordstrom.com) Wide ties ($20-$78, yournecktieshop.com)

DRINKS

Way Martinis the g Likes ’Em in rl te S Roger

vodka or gin 6 oz. premium outh rm ve Splash dry el for garnish ist of lemon pe tw or er ew sk Olive . Add vodka ass 3/4 with ice Fill a mixing gl outh, and stir. rm ve lash of dry or gin and a sp ass. illed martini gl or twist. Strain into ch ve, pickled onion oli an th wi ish New York Serve and garn

4 | MAY 17, 2015

—Recipe from

in by the 21 Club AMC, provided

DON/MEGAN, ROGER, STAN/TED & BETTY BY FRANK OCKENFELS 3/AMC; CHAIRS BY JUSTINA MINTZ/AMC; SECRETARY BY MICHAEL YARISH/AMC; JOAN BY CARIN BAER/AMC

From fedoras and mid-century modern to macramé and maxis, Mad Men has showcased 1960s style since it debuted in 2007. Here’s how you can enjoy the Mad Men look (well, maybe not the macramé) even after the Emmy-winning show ends tonight. Go ahead, cry into your vintage martini glass as we say goodbye to Don Draper and friends on the AMC series’ final episode.

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

Conair Instant Heat Jumbo Roller ($25, Target)

HIPPIE MEETS GLAM

MEGAN COURTESY OF AMC

“Green/blue shimmer eye shadow, gold tones, bronzer all over and lots of lashes.” That’s the late ‘60s look from the women of Mad Men, says Lana Horochowski, head of the makeup department. “There’s still evidence of the natural hippie look, but moving into more glamour and glitz,” she says.

BRING BRING IT IT IN IN FOR FOR A A

BIRTHDAY BIRTHDAY BEAR BEAR HUG HUG

Nars Shimmer Eye Shadow in Tropic and Fuji ($25, Nordstrom, Sephora, narscosmetics.com) Make Up For Ever Mat Bronze ($32, Sephora, sephora.com)

Only YOU Can Prevent Wildfires. #SMOKEYBEARHUG

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MAY 17, 2015 | 5

Money

New Ways to Get Rich

H PE

Two new books offer surprising, smart advice on managing your money today.

Stop Fighting About $$

No surprise: The number one thing couples argue about is money, according to Jeff Motske, CFP, author of The Couple’s Guide to Financial Compatibility (Da Capo Press). The problem? Lack of communication. To get partners talking, Motske created The War of the Wallets Quiz, which poses questions such as How do you feel about debt? and What do you consider splurge-worthy? “You’re never going to agree on everything—and that’s all right. But you must agree to communicate,” he says. Talking tips from Motske: Have a financial date night. Once a month, plan a night out with your partner to discuss financial goals and progress.

ADDICTION IS HOPELESS WITHOUT YOU Share your story of recovery or message of hope with someone who needs to hear it. Visit drugfree.org and join the “Stories of Hope” community. ©The Partnership for a Drug-Free America, Inc.

Create—and regularly update—a written financial plan. It should include a budget, savings goals, anticipated income and unexpected expenses. Don’t keep money secrets from your spouse. Instead, allot an 6 | MAY 17, 2015

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

Rethink Retirement $$

“The old idea of ‘go to school, work hard, get a job, save money, get out of debt and invest for the long-term in the stock market’ is obsolete,” says Rich Dad, Poor Dad author Robert Kiyosaki in his latest book, Second Chance for Your Money, Your Life and Our World (Plata Publishing). Here are Kiyosaki’s tips designed to help you think differently about what you do with your money today: Save less. Maintain an emergency fund of six to nine months’ worth of expenses, but don’t go beyond that. Current interest rates are too low to generate income from savings.

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Don’t consider your house an asset. Live in it and love it, but remember: Homes cost money to maintain, and the odds of making money when you sell aren’t a sure thing anymore. Seek out passive income. Get money flowing in to you by borrowing (or using the money you would have put in savings) to acquire real estate that provides rental income. Or, look for a need in the marketplace and write an e-book or start a web-based business to address the need and create cash flow. Visit Parade.com/secondchance for more money tips. —M.B. Roberts & Nancy Henderson

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MAY 17, 2015 | 7

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E V O L E W WHY

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

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

Cover and photography by Mark Boughton; styling by Teresa Blackburn 8 | MAY 17, 2015

Excerpted from 1,000 Foods to Eat Before You Die: A Food Lover’s Life List. Copyright © 2014 by Mimi Sheraton. Used by permission of Workman Publishing Co., Inc. All rights reserved. © PARADE Publications 2015. All rights reserved.

KHACHAPURI BY ISTOCK PHOTO

ver the years, I’ve watched ingredients and dishes that once seemed too exotic for Americans become commonplace as our national palate skewed increasingly global. And why not? We're all descendants of immigrants from various parts of the world. Living in close proximity, each group saw their neighbor’s foods in small restaurants, local markets and homes. They took a sniff, then a taste, and new eating habits were formed. Often ethnic intermarriages brought two distinctly different cuisines—such as Irish and Italian, or Latin and Asian—into the same kitchen. Still, ethnic food took a while to catch on. When I was growing up in Brooklyn in the 1930s and 1940s, the only foreign food widely available was Chinese. Home cooks prepared some version of tomato-sauced spaghetti, but even pizza was virtually unknown outside of Italian neighborhoods before World War II. But between the mid-1950s and the 1960s, things began to change. Servicemen returned from foreign lands telling of new dishes and flavors. More Americans traveled abroad and sampled new fare. TV, newspapers and magazines started promoting other cuisines, and greengrocers stocked diverse ingredients, including herbs and exotic mushrooms. Now, of course, the lid is off the pot with the world’s table always in view on cooking shows, in magazines, cookbooks and social media and on the menus of the country's most innovative chefs. Hot restaurants are featuring everything from "new" Scandinavian food (often made with foraged ingredients), rustic dishes of once-obscure Italian regions and riffs on regional Mexican and other Latin American kitchens. And there's a wider variety of Asian fare than ever before, from Japanese ramen to Vietnamese pho and Thai curries, with Korean food coming up fast. Here are the top 5 trends in what we're eating—and drinking—now, and a peek at what's coming next.

SRIRACHA

It’s an American success story with a culinary twist: David Tran, born and raised in Vietnam but of Chinese descent, emigrated here as a refugee in the late 1970s. He found much to his liking, except a satisfying hot sauce. Settling in Los Angeles, he started making his own, including the chile-and garlic-based sriracha, popular in Vietnam and named after Sri Racha, Thailand. Tran began selling hot sauce from a food truck in Chinatown in LA, and today his company, Huy Fong Foods, ships 20 million bottles of sriracha each year. Appearing on supermarket and home pantry shelves and restaurant tables all around the world, the American-made Chinese-Vietnamese-Thai sauce

HUMMUS

There’s Sriracha American market, on my burger! there are several other brands, with Who needs ketchup when you can spice it up? is a classic example of the global culinary melting pot. Thanks to its exploding popularity, you can find sriracha in everything from sushi and vodka to potato chips and popcorn—Taco Bell even has a Sriracha Quesarito and Denny’s a Sriracha Spicy Super Chick’n. It is an astoundingly versatile ingredient, blended into mayonnaise, sour cream, cheese spreads, pâtés, beans and soups that range from classic tomato to Vietnam’s pho to seafood chowders. Although Tran’s rooster sauce is the most visible sriracha on the

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

names like Shark and Dragonfly. They each have devoted followers, but it’s hard to beat the balanced complexity and charm—and worldwide popularity—of Tran’s.

What’s Next: Piri-Piri

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

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

What’s Next: Khachapuri

A cross between a grilled cheese and pizza, the next American snack food favorite may be khachapuri, a comfort-food staple of Georgia, the country tucked between Russia and Turkey. Served at rustic restaurants opened by Georgian immigrants in New York, Chicago and Los Angeles, it’s a big, shallow crisp bread bowl that acts as a built-in dipper for the melted cheese in the center—something Americans can’t resist.

There’s hummus in my chips!

Chickpeas and chickpea flour are popular ingredients that lend gluten-free chips hummus flavor. MAY 17, 2015 | 9

It doesn’t look like much—wet-looking vegetables with a fiery red patina. But once tasted, it’s easy to understand why kimchi—spicy-hot, salty, sweet-and-sour fermented veggies—is the standard starter to any Korean meal. The contrast of the silky crunch of the vegetables with the spicy marinade, vinegary bite and fermented ripeness delights all but the most timid palates. Although often served as an appetizer at Korean restaurants, kimchi usually stays on the table throughout the meal to complement other dishes, such as meats grilled over hotplates at the table. You can buy a variety of bottled versions; there’s even kimchi-flavored beef jerky, tortilla chips and TGI Friday’s Korean Steak Tacos with a kimchi-esque slaw. It’s so popular that Koreans shout “kimchi!” when they get their picture taken—the way Americans say “cheese.” At your next dinner Move over sauerkraut, your Korean cousin wants room on the bun. party or barbecue, your guests will smile, too, if treated to a spicy-crisp array of kimchi alongside American classics like hot dogs, burgers and See Parade.com/foodtrends for 10 new foods we love. grilled chicken.

mchi i k s ’ e og! Ther d t o h on my

What’s Next: Mexican Pickled Vegetables

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

Flavors We Crave When We Eat Out

34%

Americans who say they’re more interested in ethnic flavors and cuisines than they were a year ago

Top 10 Ethnic Cuisines We Order at Restaurants 76% 74% 71% 32% 32%

Chinese Mexican Italian Japanese/sushi Greek

26% 24% 22% 19% 16%

French Thai Spanish Indian Mediterranean

25-34 Age group most eager to try fusion food, such as French-Vietnamese or Moroccan-Indian dishes

Coming Soon to a Table Near You

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

The Middle East in America’s Backyards

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

South American Sizzle

“I think South American flavors and techniques are new and exciting for American palates,” says Top Chef Masters finalist Mary Sue Milliken, co-owner of The Border Grill restaurants in Los Angeles and Las Vegas. “I took a trip to Brazil recently, and I was astounded by their take on food. They’re doing really interesting things with tapioca.” One example: tapioca nordestina, a crepe made with gluten-free tapioca flour wrapped around savory or sweet fillings—everything from cheese to chocolate.

The Next Korean Condiment

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

The “New” Meat

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

Source: Technomic 10 | MAY 17, 2015

MEXICAN PICKLED VEGETABLES BY ISTOCK PHOTO

KIMCHI

Table Around the

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ASIAN EDAMAME “HUMMUS” 1 (10-oz) pkg frozen, shelled edamame (green soybeans) 2 Tbsp toasted sesame oil 1 Tbsp creamy peanut butter ¾ tsp salt

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

¼ tsp Sriracha sauce Juice of 1 lime 1 garlic clove, smashed 6 Tbsp ice water

ALISON ASHTON

Serve with: Cut-up vegetables and rice crackers • Thaw edamame according to package directions. Place in a colander and rinse with cold water; drain. • Combine edamame, oil, peanut butter, salt, Sriracha, juice and garlic in a food processer or blender. Process to combine, pausing to scrape down sides as needed. With motor running, add ice water through food chute; process until smooth. • Scrape into a bowl. Let stand at room temperature for 30 minutes to allow flavors to develop. Serves 4-6

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MAY 17, 2015 | 11

Go Global WITH HUMMUS

t ogur y ! s ’ re salad The n e k chic y m in

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YOGURT

American shoppers can’t seem to get enough Greek yogurt these days, thanks to its thick, creamy texture and ample protein. It lends itself to sweet and savory foods alike, as good combined with honey and ripe strawberries, raspberries and peaches as it is with chopped cucumbers, radishes and scallions seasoned with dill and pepper. It’s also welcome as a topping for a baked potato, mixed into chicken salad, stirred into a bowl of borscht or crowning a fruit pie. Just about every major producer, from Fage to Dannon, offers Greek yogurt. Whatever the brand, the best domestic and imported yogurts are made with whole cow’s, goat’s or sheep’s milk for the strongest flavor and creamy texture.

What’s Next: Labneh

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To learn more, call 1-800-590-3400 or visit greatcall.com 25% off and WE TALK offers end 5/30/15. WE TALK offer valid on 400 minute plan and applies to new GreatCall customers only. Offer valid until plan is changed or cancelled. $300 savings calculation based on market leaders’ lowest available monthly published fees. Plans and Services may require purchase of a GreatCall device and a one-time setup fee of $35. Monthly fees do not include government taxes or assessment surcharges and are subject to change. Coverage is not available everywhere. 5Star or 9-1-1 calls can only be made when cellular service is available. 5Star Service will be able to track an approximate location when your device is turned on, but cannot guarantee an exact location. Jitterbug, GreatCall and 5Star are registered trademarks of GreatCall, Inc. Samsung is a registered trademark of Samsung Electronics Co., Ltd. Copyright ©2015 Samsung Electronics America, Inc. Copyright ©2015 GreatCall, Inc.

Labneh, the thick, creamy, tangy fresh cheese made of lightly salted yogurt strained through cheesecloth, is popular in the Middle East. Now Americans are eating it on toast, in dips and in baked goods. You can find it in Middle Eastern markets and even some supermarkets. 12 | MAY 17, 2015

LEGAL NOTICE OF SETTLEMENT

GINGER BEER

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

What’s Next: Matcha Tea

LABNEH & MATCHA TEA BY ISTOCK PHOTO

The next hot sipper is matcha, a powdered, vividly chartreuse green tea that dates back to 12th-century Japan (by way of China). Known for its deep, slightly bitter flavor, matcha also has superfood status, thanks to off-the-charts antioxidants. You’ll find it brewed in hot and iced tea, and added to smoothies; Starbucks even serves a matcha latte. But its appeal doesn’t stop there: Bartenders are incorporating matcha into cocktails and pastry chefs are using it in everything from macaroons to chocolate truffles. Journalist, restaurant critic and James Beard Award-winning cookbook author Mimi Sheraton's latest book is 1,000 Foods to Eat Before You Die (Workman Publishing).

Make a refreshing twist on the root beer classic.

Mimi's Ginger Beer

If you own certain Remington firearms, you may be eligible for benefits from a class action settlement.

¼ lb fresh ginger, peeled and cut into small pieces 1 quart boiling water ½ cup floral honey 5-8 whole cloves 1 (1-inch) cinnamon stick ½ cup freshly squeezed lime or lemon juice Grated zest of 1/2 lime or lemon Ice, citrus fruit juice and/or dark rum (optional), for serving

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

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

The Settlement benefits to:

2. Stir in 1 quart cold water and taste for sweetness, adding more honey or lemon or lime juice as needed. Strain ginger beer and pour it into ceramic or glass bottles. Cap tightly and store in the refrigerator. Serve ginger beer as soon as it is chilled, or wait 2-3 days for it to ferment and start to fizz slightly. Dilute with ice, more cold water, citrus juice—or, for an extra jolt, dark rum. Chill, covered, for up to 1 week. Makes about 2 quarts.

re’s The eer b r ginge float! y in m

Who’s included? provides

(1) Current owners of Remington Model 700, Seven, Sportsman 78, 673, 710, 715, 770, 600, 660, XP-100, 721, 722, and 725 firearms containing a Remington trigger mechanism that utilizes a trigger connector; (2) Current owners of Remington Model 700 and Model Seven rifles containing an X-Mark Pro trigger mechanism manufactured from May 1, 2006 to April 9, 2014 who did not participate in the voluntary X-Mark Pro product recall prior to April 14, 2015; and (3) Current and former owners of Remington Model 700 and Model Seven rifles who replaced their rifle’s original Walker trigger mechanism with an X-Mark Pro trigger mechanism. What does the Settlement provide?

original Walker trigger mechanism with an X-Mark Pro trigger mechanism. How can I obtain benefits? Submit a Claim Form. Claim Forms can be found at www.remingtonfirearmsclass actionsettlement.com or by calling 1-800-876-5940. What are my legal rights? Even if you do nothing you will be bound by the Court’s decisions. If you want to keep your right to sue the Defendants yourself, you must exclude yourself from the Settlement Class by October 5, 2015. If you stay in the Settlement Class, you may object to the Settlement by October 5, 2015. The Court will hold a hearing on December 14, 2015, to consider whether to approve the Settlement and a request for attorneys’ fees of up to $12.5 million, plus a payment of $2,500 for each named Plaintiff. You or your own lawyer may appear at the hearing at your own expense.

Settlement Class Members may be entitled to: (1) have their trigger mechanism retrofitted with a new X-Mark Pro or other connectorless trigger mechanism at no cost to the class members; (2) receive a voucher code for Remington products redeemable at Remington’s online store; and/or (3) be refunded the money they spent to replace their Model 700 or Seven’s For more information or a Claim Form: 1-800-876-5940 or www.remingtonfirearmsclassactionsettlement.com

MAY 17, 2015 | 13

| FLAVOR 101 |

Number of distinct aromatic flavor compounds in a fresh strawberry

TASTE

The author of Tasty unravels why some foods are “yum” and others are “yuck.”

he origins of our sense of taste stretch back 500 million years, when creatures developed the ability to sense prey in the ocean around them, devour and appreciate it. To this day, the five basic tastes—bitter, salty, sour, sweet and umami (savory)—help ensure our survival. Each works through specialized proteins inside our taste buds called taste receptors that latch onto molecules in food and drink, sending signals to the brain through the nervous system and producing sensations from “ew!” to “mmm!” The brain seamlessly weaves these together with aromas and other sensory information to shape the overall flavor. Taste perceptions vary dramatically from one person to the next, and they start forming in the

womb, where the fetus senses the chemical signatures of the meals Mom eats. As kids grow and their brains go through developmental spurts, tastes can become quirky. Picky eating, an aggravating puzzle for many parents, may have been a useful evolutionary trait to prevent our hunter-gatherer ancestors from gobbling poisonous berries. To add to the puzzle, some of us are genetically predisposed to taste some foods differently. A classic example is cilantro, which tastes like soap to 10 percent of the population. As we age, our taste perception grows less acute. This can lead us to become more adventurous eaters—able to appreciate the bitterness of Brussels sprouts, espresso drinks or the hops in some beers.

| CHEAT SHEET | HOW TO BOOST FLAVOR

1. Ramp up aroma The smells released by chewing can enhance flavors, partly by tapping into our memories.

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

SALTY Our brains are programmed so that a little salt tastes good, and a lot tastes bad. This ensures we consume just enough to maintain the salt balance our bodies need to function. But beware—your palate can adapt to crave a lot of salt, as in the case of people who eat the typical American diet. The good news: If you cut back on salt, your taste buds can adapt to be satisfied with less. SOUR The mouthpuckering sensation is caused by acids in lemons, yogurt and sourdough bread and other food. Scientists aren’t

sure exactly how it works, or even its precise biological purpose, but many suspect that sourness originally signaled that food was decomposing and was potentially unsafe to eat. SWEET The most elemental of taste pleasures, sweetness signals the presence of sugars, the foundation of the food chain and a source of energy. Today, though, our sweet tooth is overstimulated by an avalanche of sugar in our diet. UMAMI Japanese for “delicious taste,” umami is produced by certain amino acids. It’s best described as “savory”—a taste rich in flavor released by cooking, curing or aging. Examples of umami foods include seared and cured meats, aged cheeses, fish sauce, green tea, soy sauce and cooked tomatoes. HONORABLE MENTION: FAT The five basic tastes may soon be joined by fat. A growing body of research suggests the tongue has receptors that can detect fatty acids, and the luxurious appeal of high-fat foods like ice cream and butter is more than just a matter of texture.

| TEST YOURSELF | ARE YOU A SUPERTASTER?

If you don’t like strong flavors—especially bitter tastes, spicy fare or high-fat foods—you might be among the 25 percent of the population that are supertasters. You can find out by counting the papillae (pink bumps that contain three to five tastebuds) on your tongue. Go to Parade.com/supertaster for a simple test. Pulitzer Prize-winning journalist John McQuaid is the author of Tasty: The Art and Science of What We Eat (Scribner), inspired by his struggle to understand his kids’ strange and contradictory food choices.

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

4. Consider mouthfeel Food texture—mushy, crunchy or creamy—affects flavor and enjoyment. So does temperature and if a food makes you pucker up.

5. Eat with your eyes Colors, arrangement and even dishes or cutlery can influence how the mind perceives flavor.

14 | MAY 17, 2015

PHOTOS BY ISTOCK IMAGES

By John McQuaid

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

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n his new book, Do Over: Rescue Monday, Reinvent Your Work, and Never Get Stuck (Portfolio), the New York Times bestselling author Jon Acuff, 39, talks candidly about making the best of the life you have now and navigating the inevitable bumps— from unexpected job changes to devastating breakups—that come your way. What’s your idea of a perfect Sunday? “On most Sundays I get up and have coffee with my wife, Jenny. Then we go to church, then to Costco afterwards, where we rock as many samples as possible. It’s the Costco sample buffet! Then, I nap. I love naps! The older I get the more I realize that rest is part of creativity. In a culture that praises busy-ness, rest is an act of bravery.” Many people spend Sunday dreading Monday. You don’t? “I’ve had that dread feeling when

MAY 17, 2015 | 15

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

Itchy Senior Skin and What You Can Do About It It’s a fact of life: as we age, our bodies experience a number of changes. Some of these are obvious and expected, but others come as a surprise to many reaching their golden years. This includes uncomfortable – and often debilitating – itchy skin experienced by a large percentage of the senior citizen population. For people who have not experienced persistent itchy skin, this description can seem unbelievable, but for countless American seniors the problem is a daily fact of life. “Itching is a common problem as we age. The skin changes, often becoming thinner, drier and more susceptible to irritants,” says Vishakha Gigler, M.D., a dermatologist from Encinitas, California. “I often see seniors in my practice who are suffering from itchy skin. Medical conditions and certain medications can also be an underlying cause.” Whatever their reason for itchy skin, many seniors seek relief with over-the-counter treatments. The most common are topical creams and ointments that have been available for decades. Hydrocortisone-based steroidal products are the most widely known and used, but many people ﬁnd they do not provide adequate or long-lasting relief. According to medical professionals, steroidal creams can be counterproductive for seniors suffering from itchy skin. Side effects can be severe and may include adverse reactions like thinned skin, allergic reactions and more itching. Oddly enough, even some topical allergy medications can result in allergic reactions. Fortunately, newer products have been introduced over the last few years that are proving to be highly effective at relieving itchy senior skin with few, if any, side effects. One such product is a soothing non-prescription gel known as TriCalm®.

TriCalm is steroid-free, which puts many seniors with aging skin at ease. Most users ﬁnd it works better to relieve itchy skin, since other products may take up to 24 hours and require repeated applications to get the full beneﬁt. A clinical study supports this view: TriCalm is 5x more effective than hydrocortisone 1% at reducing itch.* TriCalm works almost immediately, providing rapid relief from itch, whether due to “senior skin” or other itch-inducing nuisances like bug bites and poison ivy. Since the brand was introduced it has received wide recognition, including attention from several prominent national radio and entertainment personalities. This is due in part to TriCalm’s effectiveness as an itch reliever and because of the company’s money back guarantee. TriCalm’s Itch Free Guarantee® promises that the product will relieve your itch, or you can return the empty tube for a full refund.

TriCalm is available for purchase at several major retailers nationwide, including Walgreens, Walmart, CVS/pharmacy and Rite Aid. For more information about TriCalm, including the Itch Free Guarantee, user reviews and where to buy the product, visit the company website: tricalm.com.

*Data on ﬁle.

I was stuck in jobs I wasn’t supposed to be in. My wife used to call me a Sunday jerk. On Saturday I was really nice but on Sunday I became this mean person because the week felt daunting. A lot of people feel that. According to Gallup, 70 percent of Americans are disengaged at work. That’s why I write books. It doesn’t have to be miserable. It kills me that we eat at TGI Fridays and not TGI Mondays. We as a culture have accepted that work is where your fun goes to die and on the weekends you try to live again. Or people think, When I retire, I’ll have fun. It doesn’t have to be that way.”

What’s your idea of the perfect job? “There’s no such thing. I’d love to kill the perfect dream job myth because it puts too much pressure on us. People ask me, ‘Shouldn’t I love everything about my job?’ No! There are always going to be things you do in order to do the other things. And don’t blame your boss for a bad job. It’s not your company’s job to make sure you have a great job. That’s your job. That’s the fun part. We have power to shape things more than we’ll admit.” How can a person shape his or her job or create new possibilities? “Why not think, Where am I now? I’ve got relationships that can help me, character I can lean into. What’s it look like to do something different? You’ve got to be flexible and adapt. And everything doesn’t have to happen overnight.” Can a 50- or 60-year-old get a do-over? “Absolutely. It is never too late.” —M.B. Roberts Visit Parade.com/acuff for more advice from Jon Acuff. 16 | MAY 17, 2015

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