Parade 11 22 15

PAGE: 01 CODE: 11A1 BOOK: 20 ISSUE: 11-22-15

Regional holiday treats—from a peachy Southern turkey to the Midwest’s wild rice porridge

Southwestern-Style Sweet Potato Cheesecake

Southwestern-Style Sweet Potato Cheesecake

PLUSBilly Dee Williams: Why Lando

Still Loves Star Wars

Avoid These 7 Holiday Hosting HorrorsS U N DAY, N OV E M B E R 2 2 , 2 0 1 5 | PA RA D E .CO M

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© PARADE Publications 2015. All rights reserved.


WALTER SCOTT ASKS ...

SCOTT BAKULA

2 | NOVEMBER 22, 2015

Q: Will The Whispers be return-ing to ABC? I’m a big fan of Barry Sloane, who played Wes Lawrence.

—Heather M., Jacksonville, Fla.

A: The Whispers will not be back, but you can catch Sloane, 34, also

the former star of Revenge, in National Geographic Channel’s Saints & Strangers, about the fi rst settlers at Plymouth, Mass. The two-night mini-series premieres Nov. 22. He plays colonist Edward

Winslow. “I hope his descendants feel I captured his

soul, exuberance and his want for some-thing different,” the actor says.

Q: What is one of my favorite sing-ers, Demi Lovato, doing these days? —Chad H., Omaha, Neb.A: Lovato, 23, is on a roll. The title track from her fi fth album, Confi-dent, shot to No. 1 on the Billboardcharts. She guest-starred on two episodes of the El Rey network’s TV series From Dusk Till Dawn: The Series, which stars her boyfriend, Wilmer Valderrama (of That ‘70s Show fame). And the former Dis-ney pop princess recently shocked fans with a nude, unretouched Vanity Fair shoot “to show the side of me that’s real, liberated, free.”

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The five-time Emmy nominee, 61, known for his roles as Sam Beckett on Quantum Leap and Capt. Jonathan Archer in Star Trek: Enterprise, came back to a starring TV role in 2014 for NCIS: New Orleans, airing Tuesday nights on CBS. The show about a naval criminal investigative service became the most-watched new series of its premiere season and continues to be hugely popular.

What does Bakula like about living and working on location in New Orleans? Go to Parade.com/bakula to fi nd out.

Does it make you proud that your series has a military hook? “My dad spent a couple of years in the Navy, and I had one uncle in the Army and the other one was in submarines in World War II. I’m so proud to be put-ting out stories about the military.”

A big part of the culture of New Orleans, where you film, is the food. Your character, Special Agent Dwayne Pride, cooks. Can you? “I love to cook. I’m not a let’s-go-in-and-whip-something-up-out-of-the-refrigerator cook, but I’m like a good soldier in the kitchen: I follow instruc-tions well. We make homemade pies at Thanksgiving, and I barbecue a lot.”

What does it mean to have been a Star Trek captain? “I was a huge fan of the fran-chise when I was little. People say, ‘Did you always dream that you would be . . .?’ I say, ‘No, it never crossed my mind in a million years that I would one day pretend to be an Enterprise captain.’ I had a blast being part of that world. You feel embraced. Everywhere you go, people know you.”

What’s the most useful piece of advice you’ve ever been given? “My dad always said, ‘You’re only as good as your last impression’—which be-came oddly prophetic, given the business that I’m in, which really is pretty fi ckle.”

PrettyWomanOh,

Now that her children are school-age, Julia Roberts, 48, doesn’t say yes to many movies. But she’s back on-screen this weekend as an FBI investigator in the thriller Secret in Their Eyes. Here are fi ve things you might not know about the Academy Award winner.

1. She made her TV debut on the 1980s television series Crime Story.

2. She was the fi rst actress to receive a $20 million paycheck for a

single movie, Erin Brockovich.

3. She played clarinet in her middle and high school bands in Georgia.

4. A 9,000-year-old fe-male skeleton excavated in Bulgaria in 2004 was named after her by the archaeologists. It was called “Julia Roberts”

because of its perfect teeth.

5. She works on her knitting—one of her

hobbies—dur-ing breaks in

fi lming.Email your questions for Walter Scott to [email protected]

1122_Personality.indd 2 11/5/15 8:40 AM11052015084209 Approved with warnings


49 PISTACHIOS·160 calories

·6 grams protein

·3 grams fi ber

Nuts.

Crazy.

Wrap your noggin around this: a heaping helping of pistachios has the

same calories as a handful of potato chips. Pistachios are naturally

cholesterol and trans fat free, a good source of protein and fi ber, and

heart-friendly. A recent Harvard study also suggests that eating nuts

seven times a week or more is as healthy as it is smart. Which makes

pistachios the sane choice when it comes to snacks.

Scientifi c evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. See nutrition information for fat content.© 2015 Wonderful Pistachios & Almonds LLC. All Rights Reserved. WONDERFUL, GET CRACKIN’, the Package Design and accompanying logos are registered trademarks of Wonderful Pistachios & Almonds LLC or its affi liates. WP14280

15 POTATO CHIPS·160 calories

·2 grams protein

·1 gram fi ber

Wrap your noggin around this: a heaping helping of pistachios has the

same calories as a handful of potato chips. Pistachios are naturally

cholesterol and trans fat free, a good source of protein and fi ber, and

heart-friendly. A recent Harvard study also suggests that eating nuts

seven times a week or more is as healthy as it is smart. Which makes

49 PISTACHIOS

Nuts.·160 calories

·6 grams protein

·3 grams fi ber


ASSIGNING EDITOR ___________ | MANAGING EDITOR __________ | COPY EDITOR __________ | PHOTO EDITOR __________ | EDIT. DIRECTOR __________ | EIC __________


Edited by Alison Abbey / L I K E U S AT FACEBOOK .COM/PARADEMAG

Parade

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4 | NOVEMBER 22, 2015

1. A STILL-FROZEN BIRD The easiest—and safest—way to thaw a frozen bird is in the re-frigerator. Allow 24 hours for every four pounds, or four to fi ve days for a 16- to 20-pound turkey. This Rachael Ray Enamel on Steel Roaster With V-Shape Rack will take your bird from the fridge to the oven in style, $80, amazon.com.

2. DRY TURKEY A dry bird is often the result of overcooking. Invest in a meat thermometer for a moister turkey. Plunge it deep into the thigh (avoiding bone), and when it reads 165°F, pull the turkey from the oven, and let it rest 30 minutes before carving. Take your turkey’s temp with an OXO Digital Leave-In Thermometer, $40, williams-sonoma.com.

3. LUMPY GRAVYGiblets are one thing, but avoid unintentional lumps by whisking your thickener with a little stock in a small bowl, then whisking that into the rest of the gravy. Still have lumps? Pour your gravy through a strainer, such as OXO’s Good Grips 8-Inch Fine Mesh Strainer, $23, amazon.com.

4. CRANKY KIDSSoothe the “Is it ready yet?” set with tableside DIY that gives a new fun meaning to “the kids’ table.” Try this Thanks-giving Napkin Ring Kit, $13, papersource.com. And the picky eaters in the crowd will be a lot happier if you help them choose or make their own side dish, such as Birds Eye pasta-veggie blends in the shape of fa-vorite Disney characters, including Anna, Elsa and Olaf from Disney’s Frozen and Lightning McQueen and Mater from Disney-Pixar’s Cars. Birds Eye Steamfresh pasta and veggies, grocery stores and birdseye.com

5. AN EXHAUSTED HOST If you’re in charge, make a game plan for the days leading up to Turkey Day and an hour-by-hour plan for Thursday. Reduce the pain with an app to man-age your meal. The Pro Party Planner App,$5, iTunes, lets you set reminders for yourself, balance your budget and keep track of Turkey Day tasks, plus it allows you to delegate some to your guests. Ask them to bring side dishes, pies and appetizers to ease your burden and help them feel part of the feast, the Sterns advise.

6. STARVING GUESTS Din-ner usually starts later than you plan. Put out a light snack. The most fun trend in veggies? Spiralizing. Create vegetable noodles, decorative edibles and more with this Paderno World Cuisine Spiralizer Pro, $50, amazon.com. Visit Parade.com/spiralizer for recipes.

7. A BUTCHERED BIRD It’s sad to go to all the trouble to cook a beautiful turkey, and then attack it like you’re the villain in a slasher movie. No-brainer fi x: Sharpen your knives before the big day. If you don’t have a good carving knife, Wüsthof can help you. Their Gourmet 2-Piece Carving Set will serve you well all year long; $55, williams-sonoma.com. Your cutting board is just as important as your technique. This Thanksgiving-centric Maple Turkey Carving Board features a continuous trench to catch juice for your gravy or sauce-making needs. $35, crateandbarrel.com

THE PARADETHANKSGIVING

POLL

What’s yourThanksgiving philosophy?

20%Put

gravyon it!

6%Everything

is be� erwith bu� er.

5%Just give me the dessert,

please.

My biggest Thanksgiving fail

34%Lumpy gravy

23%Overcooking

theturkey

19%Gluey

mashedpotatoes

13%Undercook-

ing the turkey

11%Forge� ing

to thaw the turkey

What’s your take on turkey carving?

TurkeyTurkeyonon

Don’t Be a Turkey

Thanksgiving is a time for many things, including gratitude, family, friends and food. (See “Thanksgiving Across the U.S.A.,” page 6.) One thing it’s not the time for: dinner disasters. James Beard Award–

winning authors and Roadfood.com founders Jane and Michael Stern helped us come up with this list of common culinary crises—and smart hacks for how to avoid them.

Don’t Be a Turkey 36%

Make it a public display of manliness.

Do it in private where you can hide

the mistakes.

64%

69%There are no calories

at Thanksgiving!

Visit Parade.com/download

for colorable fall place cards.

DayDay

1122_Picks.indd 4 11/4/15 5:23 PM11042015172549 Approved with warnings




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NOVEMBER 22, 2015 | 5

4. CRANKY KIDSSoothe the “Is it ready yet?” set with tableside DIY that gives a new fun meaning to “the kids’ table.” Try this Thanks-giving Napkin Ring Kit, $13, papersource.com. And the picky eaters in the crowd will be a lot happier if you help them choose or make their own side dish, such as Birds Eye pasta-veggie blends in the shape of fa-vorite Disney characters, including Anna, Elsa and Olaf from Disney’s Frozen and Lightning McQueen and Mater from Disney-Pixar’s Cars. Birds Eye Steamfresh pasta and veggies, grocery stores and birdseye.com

5. AN EXHAUSTED HOST If you’re in charge, make a game plan for the days leading up to Turkey Day and an hour-by-hour plan for Thursday. Reduce the pain with an app to man-age your meal. The Pro Party Planner App,$5, iTunes, lets you set reminders for yourself, balance your budget and keep track of Turkey Day tasks, plus it allows you to delegate some to your guests. Ask them to bring side dishes, pies and appetizers to ease your burden and help them feel part of the feast, the Sterns advise.

6. STARVING GUESTS Din-ner usually starts later than you plan. Put out a light snack. The most fun trend in veggies? Spiralizing. Create vegetable noodles, decorative edibles and more with this Paderno World Cuisine Spiralizer Pro, $50, amazon.com. Visit Parade.com/spiralizer for recipes.

7. A BUTCHERED BIRD It’s sad to go to all the trouble to cook a beautiful turkey, and then attack it like you’re the villain in a slasher movie. No-brainer fi x: Sharpen your knives before the big day. If you don’t have a good carving knife, Wüsthof can help you. Their Gourmet 2-Piece Carving Set will serve you well all year long; $55, williams-sonoma.com. Your cutting board is just as important as your technique. This Thanksgiving-centric Maple Turkey Carving Board features a continuous trench to catch juice for your gravy- or sauce-making needs. $35, crateandbarrel.com

Visit Parade.com/download

for colorable fall place cards.

1122_Picks.indd 5 11/5/15 10:27 AM11052015102911

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6 | NOVEMBER 22, 2015

U.S.A.A C R O S S T H E

When it comes to this holiday feast, what’s on the menu depends a lot on where you live—and

how Mom made it. Take a delicious tour of America’s tables with James Beard Award–

winning food writers Jane and Michael Stern, co-founders of Roadfood.com.

By Jane and Michael Stern

Ask Americans what’s on their Thanksgiving menu and you’ll hear, “The usual.” But in the millions of miles we’ve traveled eating our way around the country, we’ve learned that one cook’s

“usual” rarely tastes like another’s—unless maybe they’re family members.

We each treasure our own unique Thanksgiving tradi-tions that reflect not just our family’s heritage but also the history, character and soul of where we live. Whether you call it stuffing or dressing depends on whether you grew up north or south of the Mason-Dixon Line. And many regional holiday menus include dishes people in other parts of the country wouldn’t dream of serving (creamed onions in New England, persimmon pudding in Indiana and spoon bread in the Midsouth).

What follows is a sampling of Thanksgiving from coast to coast. Add one of these regional delights to your holiday table and you just might start a new tradition.

ThanksgivingThanksgivingThanksgiving

Cover and feature photography by Mark Boughton

Styling by Teresa Blackburn

1122_Feature.indd 6 11/4/15 5:21 PM11042015172503 Approved with warnings



NOVEMBER 22, 2015 | 7

T H E W E S T

Baby Kale and Orange SaladFull of SoCal ingredients, this salad from Laura Wolfe, co-owner of the Cottage in LA JOLLA, CALIF., adds a fresh note to the � anksgiving feast.

Combine 6 roasted baby golden beets, cut into wedges, 5 oz baby kale, 1 pint halved grape tomatoes, 1 thinly sliced fennel bulb, 1 large cubed avocado and 2 segmented oranges in a large serving bowl. In a blender, combine 3 Tbsp fresh tangerine juice, 2 tsp sugar, 1 tsp cider vinegar, ¼ tsp Dijon mustard and 1 small minced garlic clove; pulse to combine. With motor running, slowly add 5 Tbsp canola oil. Add salt and pepper to taste. Pour over salad; toss to combine. Sprinkle with fennel fronds and cracked black pepper. Serves 8–10.

T H E S O U T H

Peach-Glazed Texas Turkey and Giblet Gravy� e Texas Hill Country is famous for its succulent peaches. In a nod to that local bounty, chef/owner Bud Royer, of Royers Cafe in ROUND TOP, TEXAS, dresses up his bird with a peach jelly glaze that adds gorgeous color and fl avor to any basic turkey. Royer’s traditional Southern gravy uses the turkey neck meat and giblets, along with chopped hard-cooked egg. He also stirs in 2 Tbsp of dressing, just like his wife’s grandmother did. (Go to Parade.com/turkey to get Royer’s full recipe for turkey, dressing and gravy.)

Peach GlazeCombine ¼ cup butter, 2 Tbsp peach jelly and 1 Tbsp honey in a small saucepan until butter melts. About 45 minutes before turkey is done, brush it with glaze; repeat twice before removing turkey from oven. If turkey starts to brown too quickly, tent with foil. Yields 7 Tbsp glaze.

Giblet GravyHeat 1 Tbsp canola oil in a skillet over medium-high heat. Add turkey neck and giblets; cook, turning often, 30 minutes or until cooked through. Remove meat from neck; chop neck meat and giblets. Melt ¼ cup butter in skillet over medium heat. Add ½ cup chopped onion; cook 3–5 minutes or until tender. Pour turkey drippings into a large measuring cup; add enough chicken stock to make 1½ cups. Combine drippings, stock, 1 (10 oz) can condensed cream of chicken soup, 1 chopped hard-cooked egg, neck meat and giblets in a medium saucepan over low heat. Bring to a boil. In a bowl, whisk ½ cup evaporated milk and 2 Tbsp fl our until smooth; add to pan. Stir in onion. Cook 2 minutes or until desired thickness. Serves 16.

Th anksgivingTh anksgivingTh anksgiving

Pumpkin bread in a slow cooker? Yes you can! Visit communitytable.com/pumpkinbread for a video and recipe.

1122_Feature.indd 7 11/4/15 5:21 PM11042015172432



ON THE ROAD WITH JANE

AND MICHAEL STERN

A lot has changed since the Sterns wrote the fi rst edition of Roadfood (Clarkson Potter), which was published in 1978. (They’re now gearing up to work on the 10th and have co-authored more than 30 other books.) “When we started, it felt like we were document-ing a dying phenom-enon,” says Michael. “Back then, there was very little interest in re-gional American food.” But as the pair logged millions of miles explor-ing roadside eateries (launching the website Roadfood.com in 2000), something wonderful happened: They were proved wrong. “As a nation, we’ve overcome our culinary inferiority complex and come to appreciate the fact that our regional food is spectacularly diverse,” he says.

8 | NOVEMBER 22, 2015

Visit Parade.com/thanksgiving

for the Sterns’ report on what they’ve found on

Thanksgiving tables from coast to coast.

Smashed Potatoes With Candied Bacon

What state is best known for spuds? You won’t be surprised that this recipe—where potatoes get a decadent treatment—is from chef Eddie Sneva of Dish in DOVER BAY, IDAHO.

Combine 3 Tbsp coarsely ground black pepper, 3 Tbsp brown sugar, 1½ Tbsp granulated sugar and 1½ Tbsp granulated garlic in shallow dish. Coat 9 slices thick-cut bacon in the mix-ture and lay on a wire rack set in a foil-lined rimmed baking sheet. Bake at 375°F for 25 minutes,

turning halfway through. Cool to room temperature; crumble. Place 4 lbs Yukon gold potatoes cut into 1½-inch chunks in a large saucepan; cover with cold water. Bring to a boil, reduce heat and simmer 15–20 minutes or until tender. Drain; return to pan. Combine 1 cup mayonnaise,

1 tsp toasted sesame seeds, 1 tsp lemon juice, 1 tsp sesame oil, ½ tsp sriracha hot sauce and 1 garlic clove in a blender; blend to combine. Mash with potatoes. Stir in half of crumbled bacon; transfer to a serving bowl. Sprinkle with remaining bacon. Serves 8–10.

T H EM I D W E S T

Mahnomin Porridge

Named after the northern Min-nesota county, this side dish from chef Mitch Omer of Hell’s Kitchen in MINNEAPOLIS features wild rice, nuts and dried fruit in a recipe inspired by the local Cree Indians.

Combine 4 cups cooked wild rice, 1 cup dried blueberries, ½ cup sweetened dried cranberries, ½ cup halved toasted

hazelnuts and ¼ cup maple syrup in a large, heavy nonstick saucepan over medium heat. Cook 3 minutes, stirring constantly. Stir

in 1 cup heavy whip-ping cream. Cook 2 minutes or until hot, stirring constantly. Serve immediately. Serves 8.

T H EN O R T H W E S T



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T H ES O U T H W E S T

10 | NOVEMBER 22, 2015

Candied PecansWhisk 1 large egg white, ¼ cup sugar, 1 tsp ground cinnamon and ½ tsp ancho chile powder in a medium bowl. Add 1 cup pecan halves, tossing to coat. Spread pecans in a single layer on a

parchment-lined baking sheet. Bake at 350°F for 30 minutes. Cool completely; chop.

1. Spray bottom of 9-inch springform pan with cooking spray. Line bottom with parchment; spray with cook-ing spray. Combine crumbs, 2 Tbsp sugar, ½ tsp cin-namon and butter. Press into bottom and up sides of pan; chill 30 minutes.2. Position a rack in middle of oven. Posi-tion a second rack in bottom. Preheat oven to 400°F.3. Place sweet po-tatoes and cinna-

N E W E N G L A N D

Jellied Cranberry Relish“My sister makes this for Thanksgiving every year, and to me it’s more important than the turkey,” says Brian O’Rourke, owner of O’Rourke’s Diner in MIDDLETOWN, CONN., whose family has enjoyed this recipe for nearly 50 years.

Combine 1 (14 oz) package fresh cran-berries, ½ cup sugar, ½ tsp salt and 1 (6 oz) can frozen orange juice concentrate, thawed, in a food

processor. Pulse to combine, leaving some cranberries whole. Combine 2 (0.3 oz) packages lemon gelatin and 2 cups boiling water

Sweet Potato Cheesecake With Candied Pecans

From Suzana Davila, chef/owner of Cafe Poca Cosa in TUSCON, ARIZ., this cheesecake gets a gentle warmth from a dash of ancho chile powder. You can substitute pureed pumpkin for the sweet potato.

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MY MOM DIDN’T HAVE MANY OPTIONS.

TODAY’S LUNG CANCER PATIENTS DO.

Twenty years ago, my mother was diagnosed with lung cancer. She had very few places to turn, and lost a diffi cult struggle.

Today, there are signifi cantly improved treatments. And yet, more than 30% of all lung cancer patients still don’t know about the therapies, specialists, and clinical trials available to them.

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Tony Goldwyn

Stand Up To Cancer

Ambassador

SU2C.org/LungCancer



T H ES O U T H W E S T

NOVEMBER 22, 2015 | 11

Candied PecansWhisk 1 large egg white, ¼ cup sugar, 1 tsp ground cinnamon and ½ tsp ancho chile powder in a medium bowl. Add 1 cup pecan halves, tossing to coat. Spread pecans in a single layer on a

parchment-lined baking sheet. Bake at 350°F for 30 minutes. Cool completely; chop.

1. Spray bottom of 9-inch springform pan with cooking spray. Line bottom with parchment; spray with cook-ing spray. Combine crumbs, 2 Tbsp sugar, ½ tsp cin-namon and butter. Press into bottom and up sides of pan; chill 30 minutes.2. Position a rack in middle of oven. Posi-tion a second rack in bottom. Preheat oven to 400°F.3. Place sweet po-tatoes and cinna-

mon stick in a large saucepan; cover with cold water. Bring to a boil, reduce heat and simmer 15 minutes. Drain; discard cin-namon stick. Puree sweet potatoes in a food processor or blender until very smooth. In a large bowl, beat sweet potatoes, cream cheese, sugar, ancho chile powder, cin-namon and salt until smooth. Beat in eggs one at a time. Scrape fi lling into crust.4. Place a shallow

pan of water on bottom rack. Place cheesecake on middle rack. Bake for 15 minutes. Reduce oven temperature to 300°F; bake 25–30 minutes or until edges are set and center jiggles slightly.5. Turn off oven, crack oven door and cool in oven 1 hour. Remove from oven; cool completely. Chill overnight, uncovered. Unmold cheesecake; refrigerate up to 2 days. Serve with candied pecans.

Crust� Nonstick cooking spray� 1½ cups graham cracker crumbs� 2 Tbsp sugar� ½ tsp ground cinnamon� ¼ cup butter, melted

Filling� 1 lb sweet potatoes, peeled and

cut into 1½-inch chunks� 1 cinnamon stick� 1½ lbs cream cheese, softened� 1 cup sugar� 2 tsp ground ancho chile powder� 1¼ tsp ground cinnamon� ¼ tsp salt� 4 large eggs

½ cup chopped toasted walnuts. Refrigerate 2 hours or until set; good up to 3 days. Serves 10–12.

N E W E N G L A N D

Jellied Cranberry Relish“My sister makes this for � anksgiving every year, and to me it’s more important than the turkey,” says Brian O’Rourke, owner of O’Rourke’s Diner in MIDDLETOWN, CONN., whose family has enjoyed this recipe for nearly 50 years.

processor. Pulse to combine, leaving some cranberries whole. Combine 2 (0.3 oz) packages lemon gelatin and 2 cups boiling water

in a medium bowl; refrigerate 15 minutes or until syrupy. Stir in 1 cup cold water, cranberry mixture, ½ cup diced celery, ½ cup diced apple and

Sweet Potato Cheesecake With Candied Pecans

From Suzana Davila, chef/owner of Cafe Poca Cosa in TUSCON, ARIZ., this cheesecake gets a gentle warmth from a dash of ancho chile powder. You can substitute pureed pumpkin for the sweet potato.




Numbrix®

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Ask MarilynBy Marilyn vos Savant

Send questions to marilyn @ parade.com

Movies that take place in ancient Rome, Greece and Egypt often have music that sounds authentic. Is this music based on any actual manuscripts from those time periods?

—E.C., San Diego, Calif.

No. We do have some knowl-edge of ancient instruments from written descriptions and depictions on works of art, which may help modern composers for films produce music that seems fitting. But we know little about the style in which these instru-ments were played and even less about what kinds of compositions might have been common or popular. Only a handful of melodies have been preserved, along with fragments of musical notations.

12 | NOVEMBER 22, 2015

1122_AskMarilyn.indd 2 11/4/15 5:13 PM11042015171757

25% off and WE TALK offers end 12/26/15 and apply to new GreatCall customers only. Double minutes available on select plans, see greatcall.com for details. $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

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What is it that people love so much about Star Wars? It’s full of great adventure and, in large part, it’s about good and evil. It goes back to Greek and Nordic mythology. And the characters are great; especially in the earlier movies, there

was more of a human quality to them. Even the strange creatures had a kind of humanity.

Back in 1977 when the original Star Wars came out, there were several new, young fi lmmakers—Steven Spielberg, Martin Scorsese, Francis Ford Coppola and, of course, (Star Wars director) George Lucas—making a real dent in the world of cinema. So, when I was asked to participate in � e Empire Strikes Back (1980), it was a major step in my life and career.

At the time, I was pretty popular as an actor because of my previous movies (Brian’s Song, Lady Sings the Blues), but people love my Star Warscharacter, Lando Calrissian. At Comic-Con, an annual comic-book convention in San Diego, fans still address me as Lando. I love the creativ-ity from these fans. Once, a whole brigade of people came in wearing Lando costumes. It’s wonderful. I love it.

Lando is fun-loving, kind of roguish—in some ways good, in some ways bad, but mostly good. He was dubious in some ways,

LoveWhy We

STAR WARSActor Billy Dee Williams, Star Wars’

Lando, re� ects on our long-lasting fascination with a galaxy far, far away.

NOVEMBER 22, 2015 | 13

Williams as the swashbuckling Lando Calrissian

1122_WhyWeLove.indd 13 11/4/15 5:16 PM11042015171828 Approved with warnings



14 | NOVEMBER 22, 2015

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but had a vulnerability that gave him a sort of presence and a persona. He was a swashbuckling character, kind of an Errol Flynn. I wanted to make the character bigger than life. (And I should have kept that cape.)

Fans have always wanted to talk about who Lando is and why he did what he did. Back when my daughter was in elementary school, I would go pick her up—this was right after The Empire Strikes Back came out—and I’d find myself in the middle of the schoolyard justifying Lando’s actions to a bunch of little kids. They’re all yelling at me saying I betrayed Han Solo. (By the way, I never auditioned for the Han Solo part and I’ve never not gotten along with Harrison Ford, who is a dear friend. Those rumors are completely false.)

Over the years, I’d be on airplanes and a flight attendant would accuse me of betraying Han Solo. I would just say, “Look, I—er, Lando—was just trying to prevent everyone’s complete demise and had to come up with a plan. Lando ended up losing and he had a lot to lose.” Then I’d say, “Well, nobody died.” That’s how I’d finalize it.

When we were doing the early movies (Empire and Return of the Jedi), it was such an interesting time. We were working with actual sets, so it was a whole different experience. The special effects in those movies started the whole ball rolling. It’s amazing to look back now and see that science fiction stories (like those by Arthur C. Clarke) and science fiction movies (like Star Wars) have been so influential in the progression of ideas for space exploration. Most of us are interested in that stuff. It’s in our nature. We need to explore and find out what’s going on outside of who we are.

—As told to M.B. Roberts

Williams with Harrison Ford in The Empire Strikes Back in 1980 (above) and today (right)

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Slathered with butter and eaten on the cob, grilled in the husk, roasted, popped, boiled, steamed—corn was

a staple of the American diet long before “America” came into being. Native Americans in southern Mexico cultivated corn from teosinte, a wild grass, and brought it with them as they migrated across North America. American Indians ground corn into meal, made hominy from dried corn and braided corn husks into baskets, sleeping mats and shoes. � e Mohegan, Iroquois and other tribes celebrated the plant-ing and harvesting of corn with festivals of thanksgiving, includ-ing the Green Corn Ceremony, and taught the fi rst European settlers how to grow it. Now corn is used to produce ethanol, to make glue, oil, whiskey and even penicillin. � e U.S. pro-duced 14.2 billion bushels of corn in 2014, more than any other country in the world. —Kathleen McCleary

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18 | NOVEMBER 22, 2015

HealthyStay

What happens after a heart attack? � e likely answer may be surgery, daily meds and cardiac rehabilitation, but a patient’s emotional recovery is just as crucial. Depressed patients

are at higher risk of having future cardiac events and hospital readmissions in the next year—and are more likely to die, says Kim Feingold, Ph.D., founder and director of the Cardiac Behavioral Medicine Service at the Bluhm Cardiovascular Institute at Northwestern University. Between 20 and 40 percent of patients experience symptoms of depression in the days immediately following a cardiac event, she says.

“One theory is that depressed people may be less likely to take care of themselves—dropping out of cardiac rehab, not complying with their doctor’s recommendations, not taking medication or not quitting smoking,” says Feingold, one of the few cardiac psychologists in the country. Research shows that a physiological link may also exist. For instance, depression might actually have an impact on the heart’s electrical system.

In spite of the mystery of why depression hurts heart patients, the solution is straightforward. Simple fi xes—such as short-term therapy, medication and exercise—can reduce post-heart-attack depression. And there’s even a silver lining: “A traumatic event can be a catalyst for positive change,” Feingold says. Here, we spotlight two survivors who overcame depression and anxiety to lead their happiest, healthiest lives yet.

HEART A major cardiac event can take a serious

toll on your mental health. We pro� le two heart patients who learned how to bounce back.

By Leslie Goldman

AND SOUL

NEED HELP? Try the American Heart Association’s Support

Network (supportnetwork.heart.org).

BONNY HINCHCLIFFE, 38, FAIRPORT, N.Y.After an undiagnosed, rare condi-tion called spontaneous coronary artery dissection, in which arteries tear without warning, caused three heart attacks in the course of the year, it’s no surprise that Hinchcliff e, an otherwise healthy mom of three, lived in fear. But even after she underwent surgery and was well on the road to physical recovery, the emotional eff ects lingered. She felt guilty that her husband, Curt, took on most of the parenting duties—especially the physical ones—as she struggled to

regain her endurance. She was hyper-sensitive to the slightest hint of chest discomfort. And she was so afraid of another attack that she attempted to teach her then-3-year-old twins how to dial 911.

� e turning point came when Hinchcliff e’s University of Rochester cardiologist recommended a support group. “Being able to share my feel-ings was life-changing,” she says.

It also strengthened the couple’s marriage. � ey used homework as-signments to promote constructive communication and date nights to reignite the spark. Together, the Hinchcliff es found their new groove, which includes a backyard pool and a zip line, “because we need to live right now and take every opportunity to enjoy our time together,” she says. “Life feels more vivid, and there are more ‘I love yous’ all around.”

LEN GUTMAN, 49, PHOENIX, ARIZ.Four years ago, Gutman was a fi t nonsmoker who avoided red meat and took aspirin and cholesterol-lowering drugs preventively due to a family history of heart disease. But after stopping his medications in prepara-tion for outpatient sinus surgery—at his doctor’s request—he suff ered a heart attack the next day. � e months following (after which he had three stents inserted) were “much worse psychologically than physically, ” he says. “I was terrifi ed to eat anything, and I couldn’t believe that, at 45, I was now a heart disease patient.” Already at a healthy weight before his heart attack, afterward he lost 20 pounds.

It took about six months for him to begin trusting his body again. � en he began transforming his anxiety into fuel for crossing things off his bucket list. He bought the black convertible he’d always dreamed of. He moved his family from the suburbs to downtown Phoenix so they could be in “an area alive with activity, people and energy.” And he changed careers. After 25 years in corporate PR, he’s now the Ameri-can Heart Association’s director of philanthropy for the Phoenix market.

“I don’t recommend having a heart attack in order to fi nd yourself,” he says, “but it certainly helped get my life and career on a track that feels more fulfi lling. I’ve found a way to turn it into a positive.”

After his heart attack, Gutman added a shot of energy to his life by moving with his family—son Connor and wife Leslie—from the suburbs to the city.

A heart condition inspired the Hinchcliffes—Bonny, Curt and their children, (from left) Kegan, Kylie and Jack—to fi nd a new groove.

1122_Stay Healthy.indd 18 11/4/15 5:16 PM11042015171813


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Of ers valid 11/20 3:00 pm EST -11/28 6:59 am EST unless otherwise noted.ΔDELL PREFERRED ACCOUNT (DPA): Of ered to U.S. residents by WebBank, who determines qualifi cations for and terms of credit. Promotion eligibility varies and is determined by WebBank. Taxes, shipping, and other charges are extra and vary. Dell and the Dell logo are trademarks of Dell Inc.

*Instant savings applied at checkout when using Dell Preferred Account.

*Pricing/Availability: Of ers subject to change, not combinable with all other of ers. Taxes, shipping, handling and other fees apply. Valid for new U.S. online purchases through the Dell Home Electronics and Accessories site and for phone orders of electronics and accessories purchased without a system only. Free shipping and handling of er available in Continental (except Alaska) U.S. only. Availability of electronics and accessories varies and quantities may be limited. Dell reserves the right to cancel orders arising from pricing or other errors. Market Value: Market Value is an estimate based on industry data such as published and as-sold prices for the same or comparable products in a survey of major online and/or of ine retailers. Graphics and System Memory: (SDRAM): GB means 1 billion bytes, MB means 1 million bytes and TB equals 1 trillion bytes; signifi cant system memory may be used to support graphics, depending on system memory size and other factors. Hard Drives: GB means 1 billion bytes and TB means 1 trillion bytes; actual capacity varies with pre-loaded material and operating environment and will be less. +Pre-release product shown, subject to change. Apps sold separately. Promotional EGift Card: Ships separately from purchase and typically arrives in 10-20 days from ship date via email; expires in 90 days (except where prohibited by law). Terms and conditions apply. See Dell.com/giftcard/promoterms. Holiday Extended Returns: Return deadline is 1/15/16 or 30-days from invoice date, whichever is later. Exceptions to Dell’s standard return policy still apply, and certain products are not eligible for return at any time. Television returns are subject to restocking fees. See Dell.com/returnspolicy. Trademark and Copyright Notices: Ultrabook, Celeron, Celeron Inside, Core Inside, Intel, Intel Logo, Intel Atom, Intel Atom Inside, Intel Core, Intel Inside, Intel Inside Logo, Intel vPro, Itanium, Itanium Inside, Pentium, Pentium Inside, vPro Inside, Xeon, Xeon Phi, and Xeon Inside are trademarks of Intel Corporation in the U.S. and/or other countries. Microsoft and Windows are registered trademarks of Microsoft Corporation. Dell Inspiron and XPS are trademarks of Dell, Inc.

Dell.com has free shipping on everything.Visit Dell.com/deals, call 800-378-3355 or chat live at Dell.com/chat.

Market value* $499.99 Market value* $499.99

Total

savings $200

Total

savings $150

• Intel® Celeron® processor

• Windows 10 Home

• 4GB* memory* & 500GB* hard drive

• 15.6" HD LED touch display

Inspiron 15 5000 Series (Intel®) with touch screen A versatile 15.6" laptop with a vibrant

display and a built-in DVD drive.

$29999

• 4th gen Intel® Core™ i3 processor

• Windows 10 Home

• 4GB* memory* & 1TB* hard drive

Inspiron Small Desktop (Intel®)The Inspiron Small Desktop (Intel®)

packs everyday performance into

a slim, space-saving design.

Add the Dell 24 Monitor - S2415H for $179.99

$34999

Samsung 55" 4K Smart Ultra HD TV

Market value $1499.99

Total

savings $702

Of er valid only 11/22-11/28 6:59am EST.

SKU: A8484488 MODEL: UN55JU6400F

Easily access your favorite content from

an advanced Smart TV platform and enjoy

a picture with 4X the detail of Full HD.

$79799

Black Friday: Huge rotating doorbusters start Thursday at 6pm EST and go all day Friday.

Intel Inside®. Extraordinary Performance Outside.

$479.99* with Dell

Preferred AccountΔ

15.6"23.8"

55"

Shop confi dently with full refunds and free return shipping until January 15. Some exclusions apply.

Free shipping and extended returns*


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