You Could s u n day, J u ly 1 3 , 2 0 1 4 | Pa r a d e .c o m
Viva La Giada!
Hit the Jackpot! Enter for a chance to win a stay in Vegas and dinner at Giada De Laurentiis’s new restaurant! See page 10 for details.
America’s hottest chef takes on Vegas
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t ’s
Happy Birthday, Harrison Ford!
walter scott asks...
kate hudson
Q: How do you read a poker face? —Jill N., Seattle “Is somebody tapping their leg or swallowing hard?” says Ellen Leikind, founder of POKERprimaDIVAS, which teaches women to play poker to enhance their confidence. “It could mean they’re afraid of losing or they’re excited—you have to differentiate between the two. If somebody’s an incessant talker and then stops, that could signal they have to make a decision.” The best bluffers “stare at one spot on the wall, which is easier to do with sunglasses on. The best way to get rid of a ‘tell’ is to count to 10 before you do anything.” Take our quiz to determine your poker personality at parade.com/poker.
The actress, 35, stars in Wish I Was Here, Zach Braff’s poignant new film about family.
There’s an amazing scene in Wish I Was Here where your character talks with a family member who’s dying. That was an intense day. You can’t help but think about that moment in your real life. You never want to look back and [feel you missed] that connection. You seem to be doing more indie films. Yeah, the bigger films haven’t Email really spoken to your questions for me. But people Walter Scott to like to see me in comedies, which I love, and I do want to make more comedies [for women] that aren’t dumbed down. personality @parade.com. You were great on Glee. Is music a big part of your life at home? It might be in our DNA. Bing [her 3-year-old with fiancé Matthew Bellamy of the band Muse] has been musical since he was born. And Ryder [her 10-year-old with ex-husband Chris Robinson of the Black Crowes] always finds the new bands; he goes, “Mom, check this out!” and the next thing you know it’s a No. 1 hit. For me, it’s a passion; when you love to sing, it doesn’t matter what you sound like—it just makes you feel good! It’s the universal language, isn’t it?
The actor, who turns 72 on July 13, worked as a carpenter before the Star Wars and Indiana Jones films catapulted him to superstardom in his 30s. Take a look back at his top 10 roles, and vote for your favorite, at parade.com/harrison.
Q: How did potato salad get so popular? —Daisy B., Lewes, Del. A: In stages. Spanish explorers introduced potatoes to Europe from South America in the 1500s. By the 1800s, seasoned spuds were a staple, and waves of immigrants— mainly Germans—brought the dish here. Load up on yummy salad recipes at parade.com/potato.
What Your Favorite Authors Are Reading This Summer For additional picks—from Sophie Kinsella, Helen Fielding, and more—go to parade.com/beachreads.
sunday
Freebie
Enter for a chance to win a $50 Fandango movie ticket gift card at facebook.com/parademag.
Chris Bohjalian
(close your eyes, hold hands) “Year of Wonders, by Geraldine Brooks, is riveting. You’ll forget to reapply sunblock.”
Doris Kearns Goodwin
(The bully pulpit) “I enjoy a little romance! I just finished Nora Roberts’s Whiskey Beach.”
Stephen King
Terry McMillan
Jodi Picoult
(Mr. Mercedes) “Frog Music, by Emma Donoghue.”
(who asked you?) “Queen Sugar, by Natalie Baszile, a brilliant first novel about the ‘new South.’ ”
(Leaving Time) “For pure escapist summer fun, I’ll be getting lost in Deborah Harkness’s The Book of Life.”
2 | july 13, 2014
© PARADE Publications 2014. All rights reserved
sunday freebie: NO PURCHASE NECESSARY. To enter, go to facebook.com/parademag. Starts 5:00 P.M. ET, 7/11/14, and ends 4:59 P.M. ET, 7/18/14. Open to legal residents of the 50 United States (D.C.) 13 years and 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 the 5 prizes: $50 each. Sponsor: Parade media group. This promotion is in no way sponsored, endorsed or administered by, or associated with, facebook. photos, Clockwise from Center: Michael Kovac/Getty Images; Paramount/Courtesy of Everett Collection; Paul Johnson/Getty Images; Geoffrey Swaine/Rex Features; Matthew Jordan Smith; KENZO TRIBOUILLARD/AFP/Getty Images; Steven Senne/Ap images; Courtesy of Chris Bohjalian; incamerastock/Alamy
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Š PARADE Publications 2014. All rights reserved
Parade
Edited by Vi-An Nguyen /
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
WHAT’S YOUR STATE’S FLAVOR?
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In 1984, President Reagan declared July National Ice Cream Month. Thirty years later, we’re celebrating the frosty treat by highlighting the most popular flavors across America. Baskin-Robbins helped us pinpoint the top tastes in Mississippi, New York, Colorado, Iowa, and Texas (right). Find your state’s favorite on our ice cream map at parade.com/ice.
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TOP-SELLING FLAVORS
1. Mississippi: Chocolate 2. New York: Vanilla 3. Colorado: Mint chocolate chip 4. Iowa: Pralines ’N cream 5. Texas: OREO cookies ’N cream
NEW JAMS FROM JASON MRAZ
The Grammy-winning singersongwriter who brought us sweet hits like “I’m Yours” and “I Won’t Give Up” collaborated with folk-rock group Raining Jane to record his latest album, YES!, out this week. Watch them perform their gorgeous new love song, “Quiet,” at parade.com/mraz.
WHAT’S THE BEST TV THEME SONG EVER?
From The Brady Bunch’s iconic opener to the The Big Bang Theory’s catchy ditty by the Barenaked Ladies, the annals of TV history are chock full of unforgettable tunes. We’re crowning the best TV theme of all time: Vote in our four-day tourney at parade.com/theme.
MAJOR LEAGUE CONFESSIONS
Before Tuesday night’s MLB AllStar Game, you’ll want to read this: In his new book Throwback, threetime All-Star Jason Kendall, a 15-year veteran of the big league who caught for the Pittsburgh Pirates and Kansas City Royals, reveals the truth about pregame rituals, the keys to effective on-field communication, and the tricks a catcher needs to outsmart batters. Find out what catchers are thinking in an excerpt at parade .com/ball.
4 | JULY 13, 2014
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PHOTOS, CLOCKWISE FROM CENTER: COURTESY OF BASKIN-ROBBINS (5); LJUPCO SMOKOVSKI/ISTOCK IMAGES; ISTOCKPHOTO; JAMIE SQUIRE/GETTY IMAGES; WARNER BROS/COURTESY EVERETT COLLECTION; ABC PHOTO ARCHIVES/ABC VIA GETTY IMAGES; GARY NULL/NBCU PHOTO BANK; MONTY BRINTON/CBS VIA GETTY IMAGES; ISTOCKPHOTO (2)
SCHOOL SUPPLIES WITH HEART
Already stocking up on pens and pencils for next year? Purchase select Target up&up brand school supplies through Aug. 2 and help fill a child’s backpack. For every product bought, Target will donate a product to classrooms in need.
Do you know the secret to peeling garlic in just 7 seconds?
parade.com
You’ll be surprised by what you discover.
Š PARADE Publications 2014. All rights reserved
T:10”
THERE’S A LITTLE SMOKEY IN ALL OF US. 9 out of 10 wildfires are caused by humans. Which means 9 out of 10 wildfires can be prevented. So if you see someone acting irresponsibly, step in and make a difference. SmokeyBear.com
photo Jill Greenberg ©USDA Forest Service
© PARADE Publications 2014. All rights reserved
Ask Marilyn By Marilyn vos Savant
do odors have any mass or vol ume? —B. P., Rapid City, S.D. Yes. Aromas and scents come from minuscule bits of matter floating in the air, so they have both mass and volume. When these molecules encounter the membranes inside your nose, you “smell” them. The process is much like tasting. (Try not to think about this the next time you’re stuck in a car with a wet dog.) By contrast, sounds arise from waves—not matter— traveling through a medium, so they have no mass or volume. You hear them when your ears detect the vibrations. i read your explanation of the problem about brad and ange lina working on a project [June 22, 2014] and understood it to tally. but when i tried solving it with a quadratic work equation, i came up with a slightly differ ent answer. What am i not see ing here? —Greg Grapsas, Olney, Md. After puzzling over several
emails like yours, I saw the reason for the discrepancy. We know that when Brad and Angelina work together, she does more than half of the work. (She’s the faster one.) I didn’t notice that when they work apart, the advantage of her speed is limited to only half of the work. So Angelina would finish in 10.32 hours (your answer) and not 10 hours (my answer). The original problem and an explanation appears online. To view them, visit Parade.com and click on “Ask Marilyn” in the Living section.
Numbrix
®
Complete 1 to 81 so the numbers follow a horizontal or vertical path—no diagonals.
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67
69
27
77
1
57
5
55
13
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VISIT US EVERYDAY, WHENEVER YOU WANT @ PARADE.COM
cArToon: Leo cuLLuM
Cartoon Parade
WHY WAIT FOR SUNDAY?
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“and just what the heck is ‘paper, scissors’?”
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Giada “I Don’t Do Anything Small”
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What are the odds that Giada De Laurentiis will be a hit on the Vegas Strip with her first restaurant? Don’t bet against her.
It’s a scorching 102 degrees in Las Vegas, but Giada De Laurentiis is freezing. With the AC inside her sleek new restaurant, Giada, on full blast on a recent Friday afternoon, the celebrity chef decides to change out of the stylish black chef ’s coat created by her fashion designer husband, Todd Thompson, and into a sweatshirt—right in the middle of the eatery, even though it’s bustling with staff preparing for dinner guests. “Could you stand in front of me?” De Laurentiis asks an assisCover and opening photographs by tant and this reporter, in an attempt to be more Melissa Golden discreet. • Who has time to seek out someplace more private? Not this culinary-world star, whose career is
By Shawna Malcom
firing on all burners. Besides hosting a hit Food Network show, Giada at Home, the Italian-American chef, 43, is a mentor on Food Network Star and a contributor to NBC’s Today. Her growing empire also includes seven best-selling cookbooks, a series of food-themed children’s books, a spokesmodel gig for Clairol hair color, and, as of June 3, her namesake restaurant. • Located on the second floor of the Cromwell hotel in the heart of the Vegas Strip, Giada—which serves up Italian cuisine with fresh California influences, including the chef ’s signature Lemon Spaghetti With Shrimp—seats 260 and has views of the Bellagio fountains and Nevada
8 | JULY 13, 2014
© PARADE Publications 2014. All rights reserved
Join us for a Twitter chat
with Giada on Monday, July 14, at noon ET. Use #ParadeChats to join in!
Kitchen Confidential “I had to fight for a lot,” De Laurentiis says of getting her first restaurant right. “It made me tougher.”
© PARADE Publications 2014. All rights reserved
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Laurentiis could often be found hanging out Enter for a chance to win a three-day, after school. “It’s where two-night stay at the Cromwell and dinner for two at Giada I realized that I wanted (above) at parade to be a chef,” she recalls, .com/giada. settling onto a leather banquette and digging into a green salad. “I didn’t know if I could make money at it, but I loved it enough to try.” Thanks to good reviews—and the chef ’s frequent presence in the dining room, where she can be found chatting up patrons—Giada’s early business has been brisk. So there’s something especially refreshing about hearing De Laurentiis, who lives in Los Angeles with her husband and daughter Jade, 6, admit that the yearlong process of transforming the space from a two-story parking garage into a Sin City hot spot wasn’t all la dolce vita. “I spent a lot of time working when I probably should’ve been doing things with my family,” she says. “There were many times I thought, ‘I just don’t want to put us through this.’ ” That sacrifice is why De Laurentiis—one of a precious few women who have their own restaurant on the Strip—isn’t afraid to own her high standards. “Throughout my life I’ve been a people pleaser, and I can’t do that with this job,” she says. “I expect perfection from everybody who works in this restaurant. If you don’t give me perfection, this
Las Vegas!
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NO PURCHASE NECESSARY. TO ENTER ANd fOR fUll RUlES, gO TO www.PARAdE.COm/giAdA. STARTS 5:00 Pm ET 7/11/14 ANd ENdS 4:59 Pm ET 7/18/14. OPEN TO lEgAl RESidENTS Of THE 50 UNiTEd STATES ANd diSTRiCT Of COlUmbiA wHO ARE AT lEAST 18 YEARS, ExCEPT EmPlOYEES Of SPONSOR, THEiR immEdiATE fAmiliES ANd THOSE liviNg iN THE SAmE HOUSEHOld. OddS Of wiNNiNg dEPENd ON THE NUmbER Of ENTRiES RECEivEd. A.R.v. Of 1 gRANd PRizE: $800.00. TRANSPORTATiON NOT iNClUdEd. SPONSOR: PARAdE mEdiA gROUP. THiS PROmOTiON iS iN NO wAY SPONSOREd, ENdORSEd OR AdmiNiSTEREd bY, OR ASSOCiATEd wiTH, fACEbOOk.
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mountains. It’s hard to imagine a more high-profile location for her first eatery, but De Laurentiis likes high stakes. It’s in her genes. “I don’t do anything small,” declares the granddaughter of the late, legendary movie producer Dino De Laurentiis (Serpico, King Kong). “I’m like my grandfather—go big or go home!” While grand in scale and ambition, Giada feels intimate, thanks to its soothing earth tones and personal touches, like the chandeliers inscribed with the chef ’s stay-slim food philosophy (“I eat a little bit of everything and not a lot of anything”) and an antipasti bar and pizza oven that recall those in DDL Foodshow, her grandfather’s ’80s-era food market–restaurant in Beverly Hills. That’s where a preteen De
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is probably not the right place for you.” Her friend and fellow chef Bobby Flay agrees. “You’re going to ruffle some feathers; I do it all the time,” he says. “I told her the most important thing was that she’s happy with her restaurant.” “In the beginning, a lot of people here were like, ‘She’s such a -----,’ ” De Laurentiis adds. “Actually, I’m not. I just deserve the answers and respect any man would get.” Take the large retractable windows at Giada: “It’s hard to get the air conditioning right,” De Laurentiis says, “and everybody tells me, ‘Well, we’ll just keep them closed.’ And I’m like, ‘No. What makes this room special is that the windows open.’ I fight for every teeny detail.” After all, she’s got a family legacy to protect. “My grandfather worked hard for a name that’s known around the world,” she says. “When I got my first show on Food Network, he told me, ‘Make sure you don’t trash our name or bring it down.’ It goes beyond just me as a person.” Born in Rome, De Laurentiis was a shy child who never expected to lead a life in the spotlight—especially one so associated with her Italian roots. Arriving in L.A. at age 7, she didn’t speak a lick of English and found assimilation tough. “I had a different name,” she says. “I brought spaghetti Bolognese and Nutella sandwiches for school lunch. People ridi-
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culed me for it, so I spent a lot of time alone or eating with teachers.” The experience, she admits, “made me not really want to be Italian. My parents would come pick us up from school and start speaking the language, and I would be embarrassed. I did not want to be different.” “She became totally American,” says her aunt Raffy, who has appeared on De Laurentiis’s shows. “I had to bug her to learn Italian again when she started her career, because she couldn’t cook Italian and not speak it—or speak it wrong, which is even worse.” What the young De Laurentiis craved more than anything was to make her own way. “I watched many women in my family not have a lot of independence,” says the chef, whose mother, Veronica, gave up an acting career to raise four children. Aunt Raffy, a Hollywood producer, was a notable exception. “She made a real career for herself and that was very alluring. I thought, ‘That’s the kind of woman I want to be.’” While her grandfather believed professional kitchens were the domain of “strong men with muscle,” the petite, 5-foot-2 De Laurentiis stood firm in her decision to be a chef, and after graduating with an anthropology degree from UCLA, she studied at the prestigious Le Cordon Bleu in Paris. But she became discouraged by the instructors there (“When you make mistakes, they’re abusive”) and begged her mother to let her return home. “I was so desperately lonely,” she says. But Mom, who regretted giving up on her own professional dreams, responded with tough love. “She said, ‘If you come home, we will not support you. You’re cut off,’ ” recalls De Laurentiis. “I hated her for it for a while, because I didn’t have any money. But I stuck it out.” The move paid off: After completing her training, De Laurentiis returned to L.A. and landed a job at Wolfgang Puck’s Spago restaurant before starting her own catering company and working as a personal chef for Hollywood types like actor-turned-director Ron Howard. But it was her side gig as a food stylist that provided her big break. After a 2002 Food & Wine story documenting a De Laurentiis family dinner party featured her work—and images of the camera-ready chef— the Food Network came calling. “The person in charge of programming called me into her office and asked me to look at something,” recalls Flay. “She put in a tape, and it was Giada. I said, ‘This
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giada vegas. pHotos, previous spread: Courtesy of tHe Cromwell las vegas. tHis page: Courtesy of giada de laurentiis (2)
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Toughing it out as a chef in training at Le Cordon Bleu in Paris (far left), and with her husband, Todd Thompson, and daughter Jade.
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girl is going to be a star.’ ” Not that adjusting to life as host of her first show, Everyday Italian, was easy. “I was terrible,” De Laurentiis insists, “and so unhappy.” It didn’t help that she felt viewers weren’t taking her seriously. “My looks were a big part of it,” she says. “When you don’t fit the image people have [of a chef ], it’s difficult to break that wall down.” She believes she ultimately succeeded “partly because I don’t take myself too seriously, and partly because I am pas-
Get Giada’s Recipe
for lemon spaghetti with shrimp by scanning here. and take a video tour with the chef of her new restaurant at parade.com/giada.
sionate about what I do. I try not to bang people over the head with information but make cooking fun to learn.” Another key to her success: husband Todd, whom De Laurentiis met when she was just 19 and he was almost 27. “We dated for 13 and a half years before we got married,” she says. “I went to culinary school and did many things. He was constantly continued on page 18
July 13, 2014 | 13
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© PARADE Publications 2014. All rights reserved
Sunday With...
Ben Carson
CARSON TALKS ABOUT SENATOR TED CRUZ AS A PRESIDENTIAL CANDIDATE AND MORE AT
The neurosurgeon turned conservative star on what his single mother taught him, whether he’ll run for president, and learning to play the organ
D
r. Ben Carson grew up poor in Detroit, but went on to medical school, and in 1987 he became the ďŹ rst surgeon to successfully separate conjoined twins. The author of six best sellers (including
PARADE.COM/CARSON.
his latest, One Nation), Carson, 62, made headlines after the National Prayer Breakfast last year when he spoke out against political correctness and universal health care, with President Obama a few feet away (watch his speech at parade.com
LEGAL NOTICE
If You Purchased Hydroxycut Products Between May 9, 2006 and May 1, 2009, You May Be Entitled To Settlement BeneďŹ ts
/carson). He ďŹ nished second to Senator Ted Cruz in a straw poll of possible Republican presidential candidates; here he talks with Bill Hewitt about his vision of America.
PARADE I recently drove behind a car with a Carson ’16 bumper sticker. Surprised? It’s pretty amazing. I certainly understand why they feel the way they do. I’m thinking that it’s not so much me they want as it is just some common sense and courage.
Do you have any timetable for deciding about a presidential run? The way I look at it, I want to see how the country wants to move. We’ll ďŹ nd out a lot in November. If most people are satisďŹ ed with everincreasing government, I would just back off. But if people indicate they would like more about personal responsibility, willingness to work
hard, and sacriďŹ ce, I would stay involved at whatever level is necessary. You’re critical of political correctness. Is there anywhere you’d draw the line on acceptable speech? For the most part, I think you can speak up for what you believe without insulting people. The purveyors of political correctness want you to believe that anything you say that offends somebody else shouldn’t be said. You have people trying to fan the ames, very much like in grade school, you know, “Did you hear what he said about your mama?â€? They’re just trying to create strife. Your personal story—raised by a single mother with only a third grade education who got married at 13—is remarkable. My mother, Sonya, refused to be a victim. She refused to make excuses and [didn’t] accept them from us. She worked very hard to stay off of public
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Para informaciĂłn en espaĂąol, visite la pĂĄgina web, www.DietSupplementSettlement.com What is this about? A class action lawsuit of expenses incurred not exceeding $300,000, about certain HydroxycutÂŽ branded products and service awards to each Consolidated sold through May 1, 2009 has been settled. Complaint Plaintiff and Other Class Plaintiff Consumers who bought the products may be of $2,000. Any monies remaining in the cash entitled to choose either a cash refund or free component of the Settlement Fund after paying products by submitting a claim. The lawsuit the aforementioned claims and expenses will alleges the products were misrepresented be paid to one or more non-proďŹ t organizations. as clinically proven to be safe and effective Any product remaining in the Settlement for weight loss. The defendants deny any Fund after satisfying valid product claims allegations. The settlement is not an admission will be distributed to Hydroxycut purchasers of wrongdoing. The United States District nationwide in the form of additional product. Court for the Southern District of California What are my options? To claim a authorized this notice and will have a hearing cash payment or free product, you must to decide whether to approve the settlement. submit a Claim Form online or by mail by To view the product list or submit a claim, January 13, 2015. If you do not want a payment and you do not want to be visit www.DietSupplementSettlement.com. legally bound by the Settlement, you must Am I a member of the Class? You’re a postmark your request to exclude yourself by Class Member if you purchased for personal, September 15, 2014, or you won’t be able to family or household purposes certain sue, or continue to sue, defendants about the legal Hydroxycut products between May 9, 2006 claims in this case. If you stay in the Class, you through May 1, 2009, inclusive. may object to the settlement. Objections must What does the Settlement provide? Each be ďŹ led with the Court by September 15, 2014. Class Member who submits a valid claim Visit www.DietSupplementSettlement.com may choose to receive $15 or Hydroxycut for important information about these options. products worth up to $25 for each eligible Hearing on the proposed Settlement. unit of Hydroxycut product purchased. The The Court will hold a hearing in this case cash award could increase (up to two times (Dremak v. Iovate Health Sciences Group, the approximate average retail price of the Inc., No. 3:09cv01088 (S.D. Cal.)) on Hydroxycut Products) or decrease depending October 15, 2014 at 10:00 a.m. to determine on various factors, including the number of whether the settlement is fair, reasonable, valid claims. Class Members may obtain an and adequate, to approve attorneys’ fees award for up to three units of Hydroxycut and expenses, and any service awards for Products purchased by submitting a Claim the plaintiffs. The hearing date may be Form under penalty of perjury. Class Members changed by the Court, and you should check for may receive an award for more than three units www.DietSupplementSettlement.com purchased by submitting proof of purchase updates. The Final Approval Hearing will for each unit. Iovate has agreed to provide take place at U.S. District Court, Southern a total Settlement Fund of $14 million ($7 District of California, 333 West Broadway, San million in cash and $7 million in product) in Diego, CA 92101. You do not have to attend full settlement of the claims of the Settlement the hearing. Class to pay the claims of Class Members, This Notice is a summary only. To get to pay for the costs of notice and settlement additional information, including a copy of administration, for Court-approved awards of the detailed Notice and Claim Form, visit plaintiffs’ attorneys fees not to exceed 25% www.DietSupplementSettlement.com or call of the Settlement Fund, plus reimbursement 1-877-850-1033.
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You were in a very serious car accident two years ago. Did that affect your decision? Certainly it makes you think about life. I thought that when I retired it would be a more traditional retirement, playing golf, learning to play the organ. I even bought an organ in anticipation. How’ve you been doing on that? [laughs] I’ve turned it on a couple of times.
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Was it a hard decision to retire so early? No, because someone told me that neurosurgeons die early. I didn’t believe it, so I wrote down the names of the last 10 I knew who’d died. Their average age of death was 61. So I decided I would retire when I was 61.
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“Timing was everything for Natalie and me. Both of us felt hurled to the winds, but anchored by our faith in each other.” worried that she might not be able to escape that habit of guilt. I was nearly a decade older, newly launched into a world of uncertainty. Most of my longtime friends seemed settled into calm, predictable lives. That wasn’t true, of course, but fear alters our view, casting others in a soft glow that seems to elude us. When I look back, I see how timing was everything for Natalie and me. Both of us felt hurled to the winds, but anchored by our faith in each other. I marveled at her ability to adapt, her gift for ending nearly every day laughing. She celebrated my strong shoulders and stubborn will, making me feel steadier on my feet. In the last weeks before the Scalias returned to Australia, Nat and I would look at each other and start blubbering. Two years of friendship over, just like that. As the past two decades have taught us, we needn’t have w orried. We are joined by the lives we forged in transition, bearing witness to each other’s finest hours.
A Friend For All Seasons I was starting over after a divorce, and scared. Then I found Nat. By Connie Schultz
ecame partners in an adventure b not entirely of our own making. Our families often ate to gether, and we folded each other’s laundry. Sometimes after the kids’ bedtime, Nat would grab the baby monitor and tiptoe down the back stairwell that was the artery
of our lives. We’d drink cheap wine, swap fingernail polish, and sort out who we wanted to be. Nat’s initial fear of a new country gave way to a growing pride in her independence. She wanted to return home free of the old desire to please everyone, but
DO YOU HAVE A FRIEND WHO HELPED YOU THROUGH A ROUGH TRANSITION? Tell us at facebook.com
/parademag.
16 | july 13, 2014
© PARADE Publications 2014. All rights reserved
illustration: richard mia
eft to my own memories, my years as a young mother surface mostly as a blur of time when I was thrown into the deep end, wishing I’d learned how to swim. I wish I’d done this better. And this. Oh, and this … My friend Nat will have none of that. “This is what I remember about you,” she begins. Her recollections are generous, summoning images that have faded from view, filling in the blanks. Without Natalie Scalia, I fear, a part of me would not exist. Nat and I met in the winter of 1995, in a time of upheaval for both of our families. My young daughter and I had just moved into a first-floor apartment on a road of two-family houses full of broken hearts and fresh starts. Divorce Street, I called it, usually after a married person heard I was a s ingle mother and took two steps back, as if I were contagious. Cait and I had barely unpacked our dishes before Nat moved into the upstairs apartment with her husband, Greg, and their two babies. They’d left balmy Australia for Cleveland, and were greeted by a blizzard. Huddled like a family of wideeyed raccoons, they shivered in my doorway and asked where they might buy coats. In that instant, I was a tad less scared about what lay in store for me. I might have been getting a divorce, but at least I had winter wear. Natalie was in Cleveland for her husband’s two-year medical fellowship. She and I quickly
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giada de Laurentiis from page 13
saying, ‘You need to find who you are on your own. I am not your identity.’ ” She laughs. “Today he’d probably say, ‘That was such a mistake!’ Because now I’m like, ‘I’m going to do this and that,’ and he’s like, ‘What about me?’ The roles have reversed.” De Laurentiis is candid about the effect a high-profile career can have on a relationship. “I’m not sure anyone [other than Todd] could deal with it,” she says. “It’s not that I’m hard to be around, but this is not an easy life. Men say they like [a successful woman], but in reality they don’t. There are times where they’re very uncomfortable.” As for her sexy image, “he thinks it’s fantastic,” she says, though “sometimes he’d probably like to just lock me up and not have anybody see or touch me! But he’s very secure and deals with it well.” De Laurentiis tries to keep her personal and work lives separate. “When I go home, I put away that person who’s in control and demanding and let [my husband] be in control. I cook for him and my daughter, and I’m a wife in that more traditional role.” While she’s aware those comments may not sit well with many modern women, she’s not about to apologize for them. “I’m not saying this is the way everyone should do it,” she says. “I like to have a family. I don’t want to grow old by
myself, and I don’t want to be a single mom.” For much of her life, De Laurentiis says, “I didn’t plan on having children. Jade was such a surprise.” It’s one of the reasons she hasn’t opened a restaurant before now. “I wanted to see how much time and energy it would take to have a career and be a mom. I wasn’t going to add new projects. Then I realized she would be starting school soon, and my profile had been raised, and I was ready.” She chose Vegas rather than L.A. so she wouldn’t have “the pressure of being home and feeling like I needed to be at the restaurant. When I’m in Vegas, I’ve got nothing else I need to do. I come here for the day or a week and go back home.” Her mother and sister help care for Jade when De Laurentiis is working, and though time away from her daughter “rips my heart out,” the chef believes that “if the parents are happy, the child inevitably will be. It’s not quantity, it’s quality.” With her restaurant up and running, De Laurentiis is looking forward to more quality time with Jade, who’s already expressed an interest in cooking: “Right now she’s all about anything in cupcake form.” The chef is also thinking ahead to her next career move, which just may involve following in her grandfather’s footsteps and producing a film. “If you’d asked me two years ago, I would’ve said, ‘Absolutely not!’ But it’s all come full circle, and there’s something beautiful about that.”
18 | july 13, 2014
© PARADE Publications 2014. All rights reserved
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