Parade 05-19 by The Southern Illinoisan

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★★★★★★★★★★ ★ Or the h navy, air force, and marines? Just ask Armed Forces Chef of the Year Derrick Davenport, who creates four-star meals for top bras a s brass and troops alike

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Find out what she considers her greatest accomplishment at parade.com /beyonce

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The star, 31, is the voice of Queen Tara in the 3-D computeranimated family film Epic, in theaters May 24. Q: When you were voicing your character, did you still go to the studio glamorously dressed? —Joyce O., Buffalo A: Absolutely! I had to become Queen Tara, and she’s glamorous and strong. I’ve always wanted to play a queen. And she’s more than that; she’s ﬁerce and powerful. Q: If you had to describe yourself in four words, what would they be? —Anne E., Pawtucket, R.I. A: Let’s see … loyal, ambitious, adventurous, and loving. Q: Did becoming a mother make you closer to your mom? —Monica B., Lawrence, Kan.

A: We’ve always been close, but now I really appreciate everything she’s taught me, and I pass her life lessons along to my daughter [16-month-old Blue Ivy]. She’s a great mother and grandmother. Q: Which artist would you like to perform a duet with?

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A: I was blessed to have recorded with Justin Timberlake recently and, years ago, with the late Luther Vandross. I would love to work with Adele and Bruno Mars. Q: What’s your favorite food on tour? —Tim R., Aledo, Tex. A: Since I dance onstage for two hours every day, sometimes I can have my favorite—pizza!

SYTYCD alums Stephen “tWitch” Boss (left) and Dmitry Chaplin

—Alex M., Miami

A: Jeff Thacker, co– executive producer of the Fox show (in its 10th season, airing Tuesdays), highlights Stephen “tWitch” Boss (season four), who has starred in multiple movies,

Q: Where does the costume designer from Game of Thrones get her inspiration? —Sid A., Alba, Mich. A: “Everywhere! First, I think of the characters and >

GAME OF THRONES

what their climate is like and the goods they have,” says Michele Clapton, the Emmy-winning costume designer for the HBO show (Sundays). “I collect images all year, from plant life to jewelry. Contemporary architecture even inspired the armor.” >

Q: Who are the most successful alumni of So You Think You Can Dance?

and Dmitry Chaplin, who came back after season two as a choreographer and was nominated for an Emmy. Hear from a different SYTYCD alum each week at parade.com/dance.

From left: Thrones stars Richard Madden, Ciarán Hinds, and Maisie Williams

Q: In Anne Heche’s new show, Save Me, her character has a neardeath experience. Has she ever er had one herself? ? —Erin Z., Dallas

A: Says the actress, 43, “My character almost dies while shoving food in her face after a night of drinking. Have I had nights like that? Yes. She thinks she has a direct line to God; there are moments when I needed that!” Save Me premieres May 23 on NBC.

Enter for a chance to win a trip for you and your best buddy to attend the premiere screening of the buddy-cop comedy The Heat, starring Sandra Bullock and Melissa McCarthy, in New York City on June 23. For details, visit parade.com/heat. NO PURCHASE NECESSARY. TO ENTER AND FOR FULL RULES, GO TO WWW.PARADE.COM/HEAT. STARTS 1:00 P.M. ET 5/17/13 AND ENDS 3:00 P.M. ET 5/24/13. OPEN TO LEGAL RESIDENTS OF THE 50 UNITED STATES/D.C., 18 OR OLDER, EXCEPT EMPLOYEES OF SPONSOR, THEIR IMMEDIATE FAMILIES, AND THOSE LIVING IN THE SAME HOUSEHOLD. ODDS OF WINNING DEPEND ON THE NUMBER OF ENTRIES RECEIVED. VOID OUTSIDE THE 50 UNITED STATES/D.C. AND WHERE PROHIBITED. A.R.V. OF PRIZE: $3,000. SPONSOR: PARADE PUBLICATIONS AND TWENTIETH CENTURY FOX. WINNER MUST BE PREPARED TO TRAVEL 6/22/13–6/24/13 AND RETURN NOTARIZED PAPERWORK WITHIN ONE DAY OF NOTIFICATION.

Q: Did Linda Cardellini have to keep the role she plays on Mad Men a secret? —Meg P., Aspen A: Yes; producers practically kept it a secret from her! “I didn’t know what I’d be doing,” says the actress, 37, who plays Don Draper’s mistress on the AMC drama (Sundays). When she ﬁnally read the script, “I thought, ‘Everyone will hate me. Don [Jon Hamm] cheats again, and it’s with me!’ It was fun to shock everyone, though!”

Hamm and Cardellini on Mad Men

PHOTOS, CLOCKWISE FROM TOP LEFT: BRIAN FRIEDMAN; GEMMA LA MANA/TWENTIETH CENTURY FOX; MICHAEL YARISH/AMC; AMANDA EDWARDS/WIREIMAGE; HELEN SLOAN/HBO (3); DAVID LIVINGSTON/GETTY IMAGES; STEVE GRANITZ/WIREIMAGE

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SPORTS | Off the court, high school seniors Semi Ojeleye (left) and Saniya Chong are the opposite of attention hounds. But on the court, they can’t help it—these two humble kids have attracted national notice for scoring points in bunches. Before they head off to play college ball in the fall (Ojeleye at Duke, Chong at Connecticut), they lead our 57th annual All-America Team. Read their stories and see the full list of players at parade.com /all-america.

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’80s pop sounds on More Than Just a Dream, Fitz and the Tantrums are at their best when the tempo is propulsive and the choruses belted. Download: “6AM” and “Merry Go Round.”

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Brooks GIVE BACK | Of the 21 million kids who receive free or reducedprice school lunches, only 3 million get the meals they need in the summer. To help close the gap, Share Our Strength spokeswoman Sandra Lee is urging communities to hold bake sales for local No Kid Hungry programs. For bake sale organizing tips, visit bake.nokidhungry .org. For baking ideas, check out Lee’s latest book, Every Dish Delivers.

TV | Though he stands only 5-foot-5, he’s a comedic giant. In the fabulously entertaining American Masters Mel Brooks: Make a Noise (PBS, May 20), the icon looks back at his 86 years and a career that includes the 2000 Year Old Man, Young Frankenstein, Blazing Saddles, and The Producers. There are film clips galore and interviews with pals such as Carl Reiner, Gene Wilder, and Nathan Lane. It’s a treat.

THE INTERESTINGS Meg Wolitzer’s superb novel charts four decades in the lives of six talented people who bond as teens at a summer camp for the arts. It’s a sprawling page-turner that thrums with heart. THE HUMANITY PROJECT Jean Thompson weaves some tough topics— housing woes, the aftermath of a school shooting—into an insightful, gripping tale. As her acutely observed characters struggle to ﬁnd their way in a world that’s not always kind, you’ll nod, and even laugh, in recognition.

TILL HUMAN VOICES WAKE US Patti Davis, President Reagan’s outspoken daughter, explores unexpected love and unimaginable loss in her new novel (available on Amazon).

PHOTOS, CLOCKWISE FROM TOP LEFT: DAVID EULITT/KANS AS CIT Y STAR/MCT/LANDOV; HANS PENNINK/AP IMAGES; MICHAEL GRECCO; BEN FINK

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★★★ Chef of the Year Derrick Davenport catches a rare moment of relaxation in a Pentagon kitchen.

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Today, some of the best cooks in the country aren’t in restaurants or on TV—they’re in the military It’s 11:30 a.m., and Derrick Davenport has been cooking for almost four hours. He’s made ﬂounder and scallops with quinoa and arugula salad. Whipped up sweet potato soup with squab. Roasted lamb loin and served it in mushroom sauce with butternut squash puree and Edam cheese fritters. Baked mini chocolate-buttermilk cakes, doused them in Chambord and ganache, and topped them with milk chocolate cream. Now, after piping on some meringue and toasting it with a kitchen torch, he ferries the dessert into the dining room, where three stone-faced judges wait. Davenport carefully sets a cake in front of each one, the last course he’s presented this morning. The judges look profoundly unimpressed. ★ It might sound like an audition for Top Chef, but in fact Davenport is a senior chief petty ofﬁcer in the U.S. Navy, one of 18 culinary specialists chosen to compete for the title of Armed Forces Chef of the Year. The 20-year-old competition takes place at the Joint Culinary Center of Excellence in Fort Lee, Va., where the military conducts most of its food services training. Each

MAY 19, 2013 • 7

COOK LIKE A MILITARY CHEF

Check out Derrick’s favorite summer recipes (including this awesome grilled jerk chicken with mango and pineapple salsa) at parade.com/chef

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contestant must make and serve four courses in four hours using a basket of challenging ingredients, which (as on programs like Chopped) aren’t revealed beforehand. Still, for all the ways the competition resembles a reality show, this isn’t entertainment—training and testing cooks is something the military takes very seriously. Napoleon famously said that an army marches on its stomach, but military cooking has never had much of a reputation—more associated with mess hall slop than roast lamb. World War II–era K rations included a lemon beverage powder so disgusting that servicemen used it to clean floors. “If you had told someone in World War II that we’d be having a competition to find the best military chef, they’d have laughed at you,” says Paul Morando, the director of the U.S. Army Quartermaster Museum, who studies the history of getting supplies to troops in the field. “Historically, army rations were not the best-tasting meals you could get.” In fact, until the early 20th century, the U.S. military didn’t train cooks at all. Cooks were recruited, or whichever soldier had the inclination (or the orders) to warm up the beans just did it. But by the time World War I rolled around, military officials had begun to realize they needed a system—trained cooks, after all, are schooled in food safety. “In the early days, food poisoning was common,” says Sgt. Maj. Mark Warren, winner of the 1994 Armed Forces Chef of the Year and now a judge in the competition. “You can take a casualty in the chow hall or on the battlefield. It affects readiness and morale if you lose a soldier to food-borne illness.” And, he adds, there’s that other reason military cooks take their jobs to heart: “The last meal a soldier gets could be his last meal.” “Every [military] campaign, there’s a change in how soldiers are fed,” Morando says. “But the fact that the armed forces has a culinary

PHOTOS, FROM LEFT: TINA RUPP, FOOD STYLING BY CARRIE PURCELL, PROP STYLING BY KARIN OLSEN; SPENCER HEYFRON FOR PARADE

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8 • MAY 19, 2013

COURTESY OF DERRICK DAVENPORT

competition? That shows how far we’ve come.” Which brings us back to Davenport. The 37-year-old is generally soft-spoken and reserved, but with bread dough in his hands, he becomes demonstrative and chatty, completely in his element. Watching him roll croissants is like watching Miguel Cabrera swing for the fences—swift, practiced, effortless. It’s not surprising that one of Davenport’s earliest memories is of baking a loaf of challah bread with his grandmother when he was just 7 years old. Eddie Beatrice Davenport—a.k.a. Big Mama B—was an accomplished baker and cook; as a child growing up in Detroit, Davenport gravitated to the kitchen to be with her. He remembers leafing through her cookbooks and cooking magazines, the television always turned to Julia Child or the Galloping Gourmet. By the time Davenport was in high school, he was sure of two things: He wanted to cook, and he wanted to serve his country. After graduating, he studied culinary arts at Schoolcraft College in Livonia, Mich. There, a chef instructor who had been in the navy regaled him with seafaring stories, further piquing Davenport’s interest in military life. After spending seven years as a restaurant cook (including a stint at the Detroit Ritz-Carlton), he enlisted in the navy in 2000. Davenport was stationed first on the USS Annapolis, a fast-attack submarine that carries only 150 sailors—he calls it the Smart car of subs. From the ship’s tiny kitchen, Davenport turned out full meals. “It was like cooking in a broom closet,” he says. “I’d have to make white or wheat bread, hamburger buns, hot dog buns, submarine rolls, then make a pastry for breakfast. … It becomes a juggling act.” He made do, using empty cereal bags to pipe frosting and making massive quantities of bread by hand when his mixer broke out at sea. He also became known for a dish called Wicked Chicken, which he describes as the chicken breast version of a buffalo wing, but spicier. Five years later, Davenport was sent to Afghanistan. His mission: Help the Afghan National Army in Herat set up a mess hall. Every day, Davenport walked two miles to the Afghan side of the base and its rudimentary kitchen—no refrigeration, wood-burning ovens— toting a Dari and Farsi phrase book and his 9mm rifle. Some of the 50 Afghan soldiers knew how to cook, but Davenport helped them develop military-style sanitation and portioning. The meat came fresh from the local market, daily. “We’d get a whole lamb in on the back of a pickup truck, still warm from a kill,” he remembers. “I had to teach them proper SHE FED AN ARMY, TOO ways of butchering. They Davenport’s paternal grandmother, Eddie were pretty much just hackBeatrice Davenport, had nine children. ing away at it on a tree stump,

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so we got them cutting boards and showed them how to cut it in a more manageable way.â&#x20AC;? By the end of his yearlong deployment, Davenport had helped set up the Afghan Armyâ&#x20AC;&#x2122;s ďŹ rst bakeshop, which turns out fresh naan every day. Still, some might ask why food service should be any armyâ&#x20AC;&#x2122;s priority. Surely the Afghan Army has bigger ďŹ sh to fry? Davenport has a ready answer. â&#x20AC;&#x153;We play a huge role in the morale of the force,â&#x20AC;? he says, noting that home cooking is good for soldiers in more ways than one. â&#x20AC;&#x153;If they have a good meal, theyâ&#x20AC;&#x2122;re going to perform their jobs better.â&#x20AC;?

f course, in the military, some meals are better than others. If troops are on the move, theyâ&#x20AC;&#x2122;re often eating portable Meals-Ready-to-Eat, or MREs. But at a larger base, the dining facilities closely resemble those youâ&#x20AC;&#x2122;d ďŹ nd at a college, with salad bars, burger griddles, and custom omelet stations. When Starlett Hendersonâ&#x20AC;&#x2122;s husband returned from serving in Bosnia, she realized, to her shock, that he actually missed the dining hall. â&#x20AC;&#x153;You donâ&#x20AC;&#x2122;t think of soldiers coming back spoiled,â&#x20AC;? says Henderson, cofounder of the Army Wife Network and a former army ofďŹ cer. â&#x20AC;&#x153;But after his deployment, Hamburger Helper on a Thursday night wasnâ&#x20AC;&#x2122;t good enough for him anymore!â&#x20AC;? Corrie Blackshear was an army evacuation medic for eight years, from 1997 to 2004. â&#x20AC;&#x153;People are always surprised that the reason I donâ&#x20AC;&#x2122;t like lobster is that I got tired of it on deployment in Kosovo,â&#x20AC;? she says. She also remembers having some of the best Middle Eastern food of her life on a base in Kuwait. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s more than nourishment. Itâ&#x20AC;&#x2122;s spiritual nourishment,â&#x20AC;? she says. â&#x20AC;&#x153;These are not the days of Beetle Bailey anymore,â&#x20AC;? says Warren. â&#x20AC;&#x153;The soldiers we get today have grown up with Emeril, Rachael Ray, Iron Chef. â&#x20AC;Ś Thereâ&#x20AC;&#x2122;s a stigma that military cooking is institutional and generic. But society has a higher expectation for chefs today. And Iâ&#x20AC;&#x2122;d put our chefs up against any in the industry.â&#x20AC;? In fact, holding military chefs up to private industry standards is one of the beneďŹ ts of the Armed Forces Chef of the Year competition, which is sanctioned by the American Culinary Federation, a civilian organization. The hope is that well-trained military chefs can compete for civilian jobs when their service ends. Today, Davenportâ&#x20AC;&#x201D;along with Billy Daugette, an army staff sergeant who won Armed Forces Chef of the Year in 2011, and two other culinary specialistsâ&#x20AC;&#x201D;is stationed at the home of Gen. Martin E. Dempsey, chairman of the Joint Chiefs of Staff. Davenport and the others cook some meals for him and manage his householdâ&#x20AC;&#x201D;a job that includes throwing elaborate dinner parties for visiting foreign chiefs of defense. In many ways, itâ&#x20AC;&#x2122;s akin to running a ďŹ ne restaurantâ&#x20AC;&#x201D;overseeing budgets and personnel, always looking for new ways to please their clients. In June, Daugette is joining the armyâ&#x20AC;&#x2122;s Training With Industry program, which will place him in a California country club kitchen for a year before sending him back to Fort Lee to teach other military 10 â&#x20AC;˘ MAY 19, 2013

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duties with grad school, pursuing his master’s degree in business administration at Sullivan University. He doesn’t know when he will retire from the military, but when he does, he’d like to teach cooking and maybe open his own restaurant, with “Michigan meets French meets southern” fare. But for now, he’s happy to say he put as much effort into feeding the recruits on the sub as he does preparing meals for the highest-ranking ofﬁcer in the military. The food he’s making now might be fancier, but nothing quite compares to the satisfaction of seeing that a crew of homesick sailors eats well. “Some of the best compliments I’ve had were back on the boat,” he says. “You’re away from home. You don’t think you’re going to get a meal like your mom or grandmother would make.” But if Davenport’s on board, you certainly will.

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UP IN THE AIR How much do you know about flying the friendly skies? By Catherine Price

Answer: (b). Wednesday is the least expensive day to fly, says Rick Seaney, cofounder and CEO of the travel-planning website FareCompare.com, though Tuesday and Saturday are also good choices. (The most expensive days: Friday and Sunday.) Red-eyes and crack-of-dawn first flights of the day are usually priced the lowest, but if pulling an all-nighter doesn’t sound like a fun way to start your vacation, try lunch- or dinnertime flights; they’re your second-best options.

night. Other airlines then drop their prices to stay competitive, and this price matching usually happens by 3 p.m. Eastern time on Tuesday. Be sure to act fast: By Thursday, most of the discounted fares will have been snapped up or pulled.

What’s the most important thing you can do to ensure your safety in an emergency evacuation? (a) Wear shoes (b) Count the rows between you and the nearest exit (keeping in mind, of course, that the nearest exit may be located behind you) (c) Pack important medications in your carry-on bag

Answer: (c). According to Seaney, airlines often kick off sales late Monday

Answer: Both (a) and (b). You should pack crucial meds in a carry-on in case checked luggage is lost, but don’t try to grab it in

When is the best time to buy domestic airline tickets? (a) Sunday evening (b) Friday afternoon (c) Tuesday afternoon

an emergency—doing so will only slow down an evacuation. Counting rows allows you to find an exit by feel if visibility is low. And don’t ditch your shoes (ideally closed-toe flats) mid-flight. “You’ll need them in the event of an evacuation on the ground, potentially in rough terrain,” says Emily McGee, director of communications for the Flight Safety Foundation.

Which seat on the plane is statistically the safest? (a) Right next to the emergency exit (b) Anywhere in the ﬁrst row (c) In the back, next to the bathroom (d) All of the above Answer: (d). “Statistically, there isn’t really a way to

determine where the ‘safest’ seat is,” says McGee. The reason is reassuring: “There aren’t enough fatal accidents to develop any sort of trend.” It makes sense that someone sitting in an exit row would evacuate before someone sitting farther away, but that’s not as much of an issue as it might seem, McGee claims. “To be certiﬁed by the FAA, the airframe manufacturer must demonstrate that everyone—no matter where they are sitting—can be evacuated in 90 seconds or less, with half of the exit rows blocked or unusable,” she says.

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What was the busiest air travel day of 2012? (a) Nov. 25 (b) July 20 (c) Dec. 24 (d) Dec. 31 Answer: (b). According to the Bureau of Transportation Statistics (BTS), summer is typically the busiest time of year for air travel. The most likely reason, says Dave Smallen, BTS director of public affairs, is that winter holiday travel tends to involve more driving than ﬂying.

You’re most likely to arrive at your destination on time if you fly on which of these days: (a) Friday (b) Wednesday (c) Saturday Answer: (c). According to the BTS, 83.5 percent of Saturday flights arrived on time across the country in February 2013. The worst day: Friday, with only about 79 percent of flights arriving as scheduled.

PHOTO: NICKAFKAS/GETTY IMAGES

What is the cheapest day to ﬂy domestically? (a) Monday (b) Wednesday (c) Friday

14 • MAY 19, 2013

What’s the deal with your smartphone’s “airplane mode” setting? (a) You can use your phone in airplane mode anytime during your ﬂight (b) You can use your phone to watch videos or go online in airplane mode above 10,000 feet (c) You can’t use your phone anytime during ﬂight, in airplane mode or otherwise

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Answer: (b). Like all personal electronic devices, your cell phone can emit radio energy even when it’s not actively trying to connect to anything. The FAA therefore restricts the use of all such devices below 10,000 feet because of potential interference with the plane’s communications, navigation, flight control, and electronic equipment during the two most critical phases of flight: takeoff and landing. Above 10,000 feet, however, you can use your phone in airplane mode to watch videos, play games, or surf the Web. But don’t expect to be able to talk or text anytime soon: In-flight cell phone use has been banned by the Federal Communications Commission since 1991.

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According to the latest ﬁgures, what percentage of baggage is reported lost, damaged, delayed, or stolen? (a) 0.3 percent (b) 3 percent (c) 13 percent Answer: (a). It may seem like you’re always the last person at the baggage carousel, but in reality, very few bags are reported as mishandled, which the Department of Transportation deﬁnes as “lost, damaged, delayed, or pilfered.”

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✎ 3. Which of Sylvia Plath’s books of poetry was named for an “airy spirit” from Shakespeare’s The Tempest?

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By Connie Schultz

Back to the Future My third-grade self-portrait turned out to be weirdly accurate, which made me wonder: How did 8-year-old me prophesy middle-aged me so well?

f you know the exact whereabouts of everything you own, you’ve probably never known the joy of discovering a priceless artifact from your childhood while searching for the spare fan belt to your vacuum cleaner. Hooray to you for being so organized, but there’s something magical about the daily mayhem of life. Recently, for example, I was rummaging through an old box in the basement for the aforementioned Hoover accessory when, at the very bottom, I found a piece of construction paper. It

looked ancient. And it was, as it turned out to be my third-grade self-portrait, in which I was already a middle-aged woman with few hobbies. It’s uncanny, really, how much my 1965 portrait looks like 2013 me. Full face framed by the basic chin-length triangle of hair, minus the stray grays that ﬂutter like sea oats around my brow. Eyelashes long and black—thank you, volumizing mascara—and a smile set to motherly patience. Judging from the drawing, it’s clear that Mrs. Norton told our

class to draw a few of our special interests, too. Hence the jump rope and roller skates, and the rabbiteared TV console ﬂoating next to my head like a spaceship looking for a place to land. I’m trying not to read too much into this matronly image. Perhaps

Show us one of your early self-portraits. Post it at facebook.com/parademag and tell us the tale behind it.

I was feeling the weight of my years because Mom was forever warning me to set an example for my siblings. Okay, “forever” may be an exaggeration. She stopped when I was 37. Maybe I’ve just reached that obnoxious period of life when everything is suddenly fraught with meaning. Who, I wonder, did little Connie hope to be? I’m reminded of a scene in one of my favorite movies, Da. Martin Sheen is an Irish-born New York playwright named Charlie who returns to the Emerald Isle to bury his father. But first—and how Irish is this?—Charlie must have countless conversations with his father’s ghost, and a few chats with his younger self, too. (This is my family.) At one point, all three of them are sitting in a pub when adolescent Charlie turns to grown-up Charlie and gives him a withering onceover. “You’re a bit of a disappointment,” young Charlie says. “I mean, I thought I’d do better for myself.” He was a playwright, for cryin’ out loud. Soon to be President Bartlet. I ended up framing my portrait. Sometimes I look at it and wish I could give 8-year-old me a pep talk. Some days, I want to sit her down and tell her that life isn’t as predictable as she thought, but it also isn’t as scary as she feared. And she’s going to have plenty of other dogs to love. Most days, though, I just want to let her know she got it right: A good haircut, your own set of wheels, and an easy smile will get you through just about anything.

PHOTO: COURTESY OF CONNIE SCHULTZ

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