parade 07-29

From the time we’re born, our senses shape our world. Inside, the latest science behind sight, smell, taste, hearing, and touch.

Pan for gold with your kids

SUNDAY, JULY 29, 2012

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© PARADE Publications 2012. All rights reserved.

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2 • July 29, 2012

overheard his order and requested “a Palmer.” Today, the drink is sold by the Arizona Beverage Company. “You can now fi nd it everywhere!” says Palmer, 82.

Q: What is the meaning of Adam Levine’s “222” tattoo? —P. Graybill, Coates-

ville, Pa.

A: Much of the Maroon 5 front-man’s body art is inspired by his career. The 222 on his forearm is the name of the fi rst studio the band recorded in.

WALTER SCOTT ASKS …

Bryan CranstonThe actor, 56, talks about the � � h season of Breaking Bad (AMC, Sundays, 10 p.m. ET) and his big-screen role in Total Recall, which hits theaters Aug. 3.

Breaking Bad ends next year. Will it be tough to say goodbye? It will. It’s been the role of my life. I doubt that I will tackle a character this complex and profound ever again. I’ll miss the family that we’ve created.Can fans expect a movie? I’ve heard rumors, but I have no clue if any of the characters are going to be alive to make a movie! I think we have to wait until after the dust settles next year and see if it’s even feasible.You play the villain in the Total Recall remake. How does it compare to the original? The original, with Arnold Schwarzenegger, was so much kitschy fun. This one is going to be a little more serious, and the special effects have greatly improved over the last 20 years. Who’s your favorite person to follow on Twitter? Albert Brooks’s little quips always make me smile. I like to follow people who tweet something more meaningful than “I just had a great cheese sandwich!”

Send your questions to Walter Scott at personality@parade

.com or P.O. Box 5001, Grand Central Station, New York, N.Y. 10163-5001.

Walter Sco� ,s

PARADE

See the week’s funniest celeb tweets at Parade.com

/twi� er

P MasterChef’s Gordon Ramsay and Christine Ha

P Arnold Palmer in a can

Q: Who is the blind con-testant on MasterChef?—Walt A., Seattle

A: Christine Ha, who began losing her vision in 1999 due to an auto-immune condition called neuromyelitis optica, is fi nishing her thesis for a master’s degree in non-fi ction creative writing and dreams of starting a gastropub. Tune in to

see how far Ha, 33, gets when the show returns Aug. 14 (Fox, 9 p.m. ET) and watch video of her in action at Parade.com/ha.

Q: What’s the origin of the Arnold Palmer drink? —Janice C., Lake

Mathews, Calif.

A: In the 1960s, the legendary golfer asked a waitress at a course in Palm Springs to mix lemonade into his iced tea. A customer

The success of their new album, Overexposed, is due in part to Levine’s growing fan base as a judge on The Voice. “We had a reintroduction to the world through the

show,” says Levine, 33. “It’s been great!”

Q: How does the new Real

World cast differ from the original cast in 1992? —Allison Dorsett, Baltimore

A: “It was a more inno-cent time [in 1992],” says series cocreator Jonathan Murray, 57. “The role of drinking has changed. We don’t want an entire group that blacks out every night, but to refl ect what life is like for young people, we don’t cast only those who drink in mod-eration.” Viewers of the show (MTV, Wednes-days, 10 p.m. ET) are also different now. “Our audience doesn’t see diversity as a black and white or gay and straight thing anymore,” Murray says. “It’s about personali-ties and values.” Catch up with past cast members at Parade.com/realworld.

P Adam Levine

ADAM’S TATTOO

P The first cast of The Real

World, set in New York City


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4 • July 29, 2012

What to read, see, and do this week For more, go to Parade.com/picks

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TRIP!Talk about armchair travel! If you want to see the sights without leaving behind the comforts of home, nothing beats an RV. Need some inspiration for where to go mobile? The list at right shows the � ve most popular RV destinations, according to GoRVing.com.

YEAR OF THE DRAGON

Leaping lizards! The stage show How to Train Your

Dragon Live Spectacular—based on the 2010 computer- animated 3-D fi lm about a Viking boy who befriends one of the beasts—is bringing 23 of the high-fl ying fi re-breathers to a venue near you. For dates and locations, visit dreamworksdragonslive.com;to enter for a chance to win a trip to San Diego to see the show, go to Parade.com/dragon.

HOT LIPS

Road A SENSE OF BELONGINGSIf your house were on fi re, what would you take with you? Photographer Foster Hunting-ton’s fascinating new book, The Burning House, offers a window into what everyday people consider their most priceless possessions (like the grouping above, from an L.A. student). See more photos at Parade.com/burning.

MUSIC MENMixing the country-pop appeal of Lady Antebellum with the vocal chemistry of the Eagles, Love and Theft (now a duo) offer songs both catchy and intro-spective on their new, self-titled album. Download these: the up- tempo “Real Good Sign” and the bittersweet “If You Ever Get Lonely.”

S S

Pucker up: On July 29, dubbed National Lipstick Day, give a big ol’ wet kiss to what is arguably the most popular cosmetic on the planet (the average American woman owns seven tubes, and more than $300 million was spent on lip-stick in the U.S. in the past year). So recession-proof is this li� le luxury that it’s given rise to the Lipstick E� ect: the tendency of sales to shoot up in a weak economy, which a recent study a� ributes to the evolutionary desire to a� ract a mate with resources. To add a li� le color to your life, go to Parade.com/lips.

1. North Rim of

the Grand Canyon Arizona

2. Devils Tower Wyoming

3. Mt. Rushmore South Dakota

4. Disney World Florida

5. Outer Banks North Carolina

o to Parade.com/picks

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the human eye is an

exceptional tool for gathering light; it can distinguish among 500

shades of gray and spot the light of a candle 14 miles away. But for all the eye’s extraordi-nary ability, seeing is a function of the brain— humans’ visual cortex is more developed than that of any other mammal.

Vision demands that the brain differentiate foreground from background, and edges from lines—skills that even the world’s most pow-erful computers have been unable to match. Your brain makes sense of shapes and symbols by putting them together like a jigsaw puzzle, organizing fragments into a coherent whole. (Movies work because the brain stitches a series of frames into an unbroken stream.) We develop this ability as infants—which explains why patients who grew up blind but have had their sight restored often struggle to under-stand what they are seeing: Their brains can’t initially distinguish an object from its back-ground, or accurately separate two over-lapping objects. (A chair and desk would be

Sight, hearing, taste, touch, and smell: Our � ve senses are what help us make, well, sense of the world around us. But scientists are still discovering how they work—and how you can sharpen yours. Read on for a comprehensive look at the new science of your senses.

BY JENNIFER KAHN

COVER & INSIDE PHOTOGRAPHS

BY JILLIAN LOCHNER

SIGHT O

Tara Smyly, photographed in South Africa in 2009 when she was 8 months old.

WHAT

YOUR

KNOWS

** And other amazing facts about your senses

6 • July 29, 2012


perceived as a single fl at image, like an abstract painting made of rectangles.) Optical illusions work by exploiting the mind’s tendency to try to fi nd order in patterns—a face in the pock-marks on a cement wall—or make sense of an impossible image, like the endless climbing staircase in an Escher drawing.

in south sudan, near

the border with Ethio-pia, a tribe known as the Mabaan reportedly live

in a place of such quiet that their ability to hear has become astonishingly acute. Legend has it that even the oldest Mabaan can make out the words of another tribesman whisper-ing to him from across a wide fi eld.

In theory, at least, any one of us could do the same, provided we spent our lives similarly shel-tered from noise. At birth, our ears are pristine organs, capable of discerning among more than 300,000 sounds. (After years of exposure to loud noises, the hair cells on the cochlea, in the inner ear, fl atten, becoming less sensitive.) Yet

5 THINGS YOU DIDN’T KNOW ABOUT … HEARING1. Even small noises

cause the pupil of

the eye to dilate. This

may be why surgeons,

jewelers, and others

who perform delicate

manual operations tend

to be bothered by un-

invited noise: It subtly

blurs their vision.

2. A large meal will

temporarily make your

hearing less sharp.

3. Your ears can deter-

mine the direction from

which a sound comes

quite well, but are less

adept at assessing how

far away the source is.

4. Ninety percent of a

young child’s knowl-

edge is attributable to

hearing background

conversation. More

than a third of children

with even slight hearing

loss, researchers

estimate, will fail at

least one grade.

5. Tinnitus—a buzzing

or ringing sound in the

ears—affl icts roughly

15 percent of the

U.S. population. The

condition is ancient;

it’s described on clay

tablets from Assyria.

4 THINGS YOU DIDN’T KNOW ABOUT … SIGHT1. Having 20/20 vision, the standard for normal visual acuity, means you can clearly see an image—like the letters on an eye chart—from a distance of 20 feet. (Having 20/100 vision means you need to be fi ve

times closer, just four feet away, to see the same letter clearly.) 2. The world record for human vision was set by Dr. Dennis Levi in 1985. He was able to identify a bright line a quarter of an inch thick from one mile away. 3. Sitting too close to the TV may

give you a headache, but it won’t wreck your vision. The same is true of reading in dim light.4. One in 20 men is at least partially color-blind, and color-blindness is 10 times more common in men than in women. All babies are color-blind at birth.

HEARING O

even as we age, our eardrums remain finely tuned—they can pick up sounds so faint that the eardrum itself moves a distance less than the diameter of a hydrogen molecule. (This sensi-tivity developed to protect us from predators.)

Our brain processes sounds a thousand times faster than images and registers sounds even as we sleep. This constant bath of noise affects everything from our concentration to our health. Researchers have found that living in loud areas can raise blood pressure by an average of 5 to 8 percent. Even our ancestors understood how sound could damage as well as delight: The word noise comes from nausea, the Latin word for sickness. But sound can also be a positive force. A study conducted on premature infants, for instance, found that they were able to leave the hospital sooner if soft music was played while they slept.

taste, designed in

part to help us reject harmful foods, has long served as the body ’s

primary defense against poison. As befi ts its role, the system is lightning fast: The body can detect taste in as little as .0015 seconds, compared with .0024 seconds for touch and .013 seconds for vision.

To be tasted, food molecules must fall into a cluster of cells called a taste bud, more than 10,000 of which are spread over the tongue, palate, and inner cheek. The taste bud sends a signal to the brain, which then determines everything from whether a food tastes “safe”—which in most cases means it’s not too bitter—to whether we enjoy it. In a part of the brain known as the anterior cingulate, tastes get married to an emotional reaction: disgust for rotten meat, say, or delight for a sweet strawberry. But while some tastes are innate—nearly all humans are born with a sweet

tooth—there’s also evidence that taste can be nurtured. Studies have shown that babies prefer foods they fi rst “tasted” in the womb, or while nursing. (Traces of certain fl avors, including garlic and vanilla, turn up in amniotic fl uid, and also in breast milk.)

More recently, food scientists have found ways to manipulate our likes and dislikes. One chemical, extracted from a West African fruit, binds to taste receptors in a way that makes even the sourest lemon taste as sweet as lemon pie. Food scientists have jumped on the dis-covery, scrambling to devise additives that would trick our taste buds into perceiving sweetness in the absence of actual sugar.

TASTE O

July 29, 2012 • 7


smell may be our most

evocative sense. Studies have shown that people can recall a scent with

65 percent accuracy after one year; visual memory sinks to 50 percent after just a few months. And because smells are processed by the same part of the brain that handles mem-ories and emotions—the temporal lobe—we respond to them with rare intensity. Decades later, a passing scent may summon a memory of our fi rst-grade classroom, one so vivid that we seem transported across time and space.

Though not on a par with our canine friends’, the human nose is still something of a marvel. An ordinary person can pick up a whiff of skunk when the amount of scent in the air is less than one ten-trillionth of an ounce. The nose can also determine where a smell is coming from, pointing you—for better or worse— toward the source. Still, our sense of smell is deeply individual: Some people can’t smell mushrooms; others can’t sniff out freesia. These differences are mostly genetic, but simpler things—small physiolog-ical changes and factors like mood and med-ication (antibiotics, statins, and blood pressure drugs can all affect our sense of smell)— enhance or diminish our ability to detect odors. In fact, it’s believed that we never experience a smell the same way twice, since the sensitivity of our nose changes from hour to hour and day to day.

5 THINGS YOU DIDN’T KNOW ABOUT … TOUCH1. The skin is your body’s largest organ and con-tains more than 4 million sensory receptors.2. Among the body’s most sensitive areas are the lips, the back of the neck, the fi ngertips, and the soles of the feet. The least sensitive is the middle of your back.3. Being touched can reduce stress, by lower-ing levels of hormones like cortisol. 4. Pain is the body’s

warning system, and it’s thorough: People have more receptors for pain than for any other sensation.5. Thermoreceptors perceive sensations related to temperature. But they stop being stimulated when the surface of the skin drops below 41 degrees (which is why your skin starts to feels numb in icy temperatures) or rises above 113 degrees (at which point pain receptors take over to avoid burns).

4 THINGS YOU DIDN’T KNOW ABOUT … TASTE1. The taste map you learned growing up (the one that showed the tip of the tongue registering sweet fl avors; the back, bitter; and the sides, salty and sour) is a myth. While receptors for the fi ve basic tastes do exist, they’re not confi ned to specifi c areas but are

distributed across the tongue.2. French nutritionist Philippe Besnard recently discovered taste buds that seem to respond specifi cally to the fl avor of fat. 3. It’s believed that roughly one-quarter of all Americans are “super-tasters,” and another quarter are “non-tasters.” Super-tasters have more taste buds and

are often sensitive to bitter foods. Non-tasters have fewer taste buds and tend to have a high tolerance for spicy foods. 4. Your taste buds die off and regenerate every few days. As you age, the cycle slows, dulling your ability to taste—which explains why older people tend to like their foods saltier and spicier.

of all your senses,

touch is the most diffi-cult to fathom doing without. With hundreds

of nerve endings in every square inch of skin, your body functions like an antenna, receiving a constant stream of information ranging from the fi rmness of the chair you’re sitting on to the heat of the sun through the window.

Touch is the fi rst sense we develop in utero, and it is crucial to survival. Babies can die

from lack of it, and as adults, touch helps to protect us from harm. Some nerves are specialized to feel texture and pressure, others to detect temperature or register pain. Nerves known as proprioceptors sense the position of our body parts in space—enabling us to cross our arms with ease, or lean out a window without falling. But touch infl uences us more subtly as well. A recent study from Yale Uni-versity found that people seated on soft chairs during mock negotiations with a car dealer were likely to make an offer several hundred dollars greater than people who were seated on hard chairs—a sign of how the brain interprets comfort (the physical sensation) as evidence of broader well-being.

SMELL O

TOUCH O

ARE YOU A SUPER-TASTER? Find out (all you need is a li� le blue food coloring) at Parade.com/senses

8 • July 29, 2012


Lately I have noticed quite a few newspa-pers and magazines praising a polish formulated by a homemaker. The articles

report that Donna Maas grew frustrated withrubbing and scrubbing her silver, brass and othermetals only to see them quickly become dull andtarnished again. Determined to put an end toher constant battle with tarnish Donna formu-lated a metal cleaner and it’s transforming theindustry.

Anita Gold, nationally syndicated columnistand expert on the restoration of antiques callsMAAS (named after its inventor) “The best andmost amazing polish in the world.” Ms. Goldwrote in her column, “A truly miraculous polishreferred to as “miracle polish” that’ll turn themost disastrous pieces into the most de-brightfulis MAAS Fine Polishing Creme For All Metals,which cleans, restores, preserves and polishes toperfection any brass, copper, chrome, silver,stainless steel, aluminum, gold or any other metalwith amazing results – no matter how badlystained, spotted, discolored, flood-damaged,weathered, dirty, dingy, drab, or dull they may be.”

Since I had an old brass lamp in desperate needof restoration, this journalist decided to putMAAS to the test. The lamp had been stored inthe garage and was in far worse condition than Iremembered. I was flabbergasted as I watchedthe polishing creme wipe away layers and yearsof tarnish. Never have I used anything so easy.The lamp actually looks better than when I purchased it. Better yet, months later it’s stillglowing!

The polish worked so effortlessly, I decided torefurbish my mother’s collection of antique brassand copper cookware. The badly stained potsand pans developed black spots that had beenimpossible to remove.MAAS wiped away theyears of built-up residueeven from the most dis-colored pieces. Whilepolishing the pots andpans, I noticed MAASapplying a shine on thestainless steel sink. So Icleaned the entire sinkwith the creme. WOW!The shine is unbelievable

and although I wash dishes every day, the shinekeeps-on-shining. And it’s no longer coveredwith ugly water spots – water just rolls off theprotective finish and down the drain.

An independent consumer study of 28 metalpolishes reports, “MAAS Polishing Creme has noequals in all around polishing performance...”MAAS retained its shine longer than every polishtested. Good Housekeeping Institute recom-mends MAAS for restoring heavily tarnishedheirlooms stating, MAAS cleans best and giveslasting results.”

The Miami Her-ald says “Polishingproduct can renewold silver.” TheChicago Tribuneheadline sums it allup by saying “OneAmazing Polish IsThe Best At Every-thing.”

How did a home-maker come up withsomething the in-dustry’s experts couldn’t? The reporter in mehad to find out.

During our interview Donna explained, “Ienjoy the warmth that beautifully polished met-als add to a home. However, not the hours it tookto keep them tarnish free. The harsh cleaners always left my hands dry and burning – one instant silver dip smelled so bad I felt sick. WhenI read the label, I discovered it contained cancer-causing ingredients. That's when I became determined to find a better way to care for themetals in my home.”

And that she did. Her formula developed inconjunction with a chemist friend quickly

restores and leaves a deep,rich one-of-a-kind lusterbeyond anything I've everseen.

“To my surprise,”Donna reveals, “the for-mula far exceeded myoriginal goal. MAAS re-stores glass fireplacedoors, clouded crystalvases, fiberglass, linoleumand even plastic.

The restorations were so remarkable everyonesuggested that I sell my invention on television.”

Donna sent samples of her polish to televisedshopping channels and both QVC and The

Home Shopping Networkasked Donna to personally ap-pear on TV to demonstrateher product. 17,000 viewerscalled during MAAS’ debutand encore performancesquickly brought a million dol-lars in record-breaking sales.

Leona Toppel was about tothrow away a brass chandelier.“No amount of elbow greasecould shine it up. With very little effort (a big plus for me

because I suffer from arthritis) MAAS made thatchandelier look like new. It’s been years and toeveryone's surprise it’s still glowing.”

“MAAS outperforms every polish I’ve tried,”Donna beams with satisfaction. “So if you’re astired as I was of cleaning metals just to see tar-nish reappear a few weeks later, MAAS it!”

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5 THINGS YOU DIDN’T KNOW ABOUT … SMELL1. In general, your sense of smell is weakest in the morning and grows stronger as the day wears on.2. Smells can affect your behavior. A recent study showed that people sitting in a citrus-scented room cooperated more

in trust experiments and even offered to make more charitable donations. (Salvation Army bell ringers, take note: You might want to swing a bag of lemons instead.)3. Your sense of smell becomes more acute when you’re hungry.4. The ability to detect scents is boosted by

estrogen, which is why women (and espe-cially pregnant women) tend to have more sen-sitive noses than men. 5. Astronauts in space often lose their senses of smell and taste. Because of the lack of gravity, their sinuses fi ll up with fl uid, causing stuffi ness like from a cold.

1Breathe in warm, moist air

before eating. Taste is about 75 percent smell, so clear-ing your nasal passages will enhance fl avors.

2Alternate foods with each

bite. It will keep your palate “awake” and make each mouth-ful distinct and interesting.

3Limit salt and sugar. It is easy to become desensitized to

these two fl avors (the more you consume, the more you need to

10WAYS TO

SHARPEN

YOUR

SENSES

get the same “hit” of fl avor). But if you abstain from salty or sug-ary foods for just one week, your sensitivity will return.

4Quit smoking. Cigarettes damage your taste buds, but

they regenerate every 10 days, so if you give up the habit, your sense of taste should improve in a few weeks.

5Relax your jaw—or smile!

Both improve your abil-ity to hear faint sounds. Tiny muscles in your jaw can disrupt the action of your eardrums and eustachian tubes (the latter, which control inner ear pres-sure, are what make your ears feel blocked on an airplane).

6Practice listening. Sitting in a quiet spot, try to identify

all the sounds around you and the direction each comes from. (Most people can detect more sounds coming from in front than from behind.)

7Close your eyes. In general, you hear more when your

eyes are closed or when you can’t see well (as when walking in the dark). Vision—translat-ing light waves into familiar images—takes up a lot of brainpower; turn it off and your

Senses | from page 8

10 • July 29, 2012


mind has more resources to devote to the other senses.

8 Spend an hour in a com-

pletely silent place. You’ll notice that your hearing will gradually become more acute. That’s because constant noise overstimulates the delicate nerves that register sound.

9Pick sunglasses with 100

percent UV protection— ideally ones with amber, orange, or brown lenses (best for blocking the blue-violet rays at the ultra violet end of the spectrum). The greater the UV exposure, the higher your risk of developing cataracts or macular degeneration.

10 Take a break from

anything that involves

prolonged staring, like surfi ng the Web or reading a book. Focused work means you’re not blinking as frequently, so the delicate cells of your eye dry out, blurring vision. —J. K.

Cartoon

Parade®

“It’s not just me. It’s the budget defi cit, the universe ...

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The mother lode

Goldhounds meet the second Friday of every month at the

Veterans Memorial Hall in Auburn, Calif. On a recent night, a burly member named Mike Bowers was at the podium, shar-ing the tricks he’s used to unearth gold nuggets over nearly three decades. In the audience, men with wild beards and weathered faces seemed to be channeling the forty-niners who fi rst settled this historic town in the Sierra foot-hills. But they were joined by moms in sweatpants, retirees in golf jackets, and hipsters in knit caps. What brings them together is one of the nation’s fastest- growing pastimes: gold hunting.

In the past fi ve years, mem-bership in the Gold Prospectors Association of America (GPAA) has risen 83 percent, to 45,000. The reason isn’t hard to fathom: Since 2008, as household budgets have tightened, the price of gold has doubled, soaring past $1,500 an ounce. And the U.S. Geologi-cal Survey estimates that 18,000 metric tons remain undiscovered, scattered through two dozen states.

“There’s gold from Alaska to Alabama if you know where to look,” says GPAA spokesman Brad Jones. Seasoned prospectors consult vintage maps, geological records, even diaries from prospec-tors of yore. In the fi eld, they “read” the ground for telltale signs, like quartz outcroppings or gravel bars. But for newbies, the surest way to learn how to pinpoint the shiny stuff—and extract it—is to join an organization like the GPAA or the Goldhounds, which can offer training, equipment, and weekend outings. “We’re getting more and more families,” Jones

the parking lot of an Auburn diner, then caravan down a muddy track into a pine-forested canyon, where we park near a mine abandoned in the 1850s. As the others fan out through the gullies, Julie and I follow Bowers up a red clay dome. We pass a rusty tin coffeepot hanging from a branch—left by a 19th-century prospector, dug up by a modern one.

The air is crisp and the view is gorgeous, with snowy peaks lining the horizon. After taking in the scenery for a few minutes, we get down to business. Gold hunters choose their tools to suit the setting: pans and sluice boxes

says. “Kids love to dig around looking for treasure.”

Bowers, 57, leads expeditions through the Mother Lode—the 120-mile ribbon of mineral-rich outback that inspired California’s original gold rush. His biggest fi nd: a nugget worth $5,000. But

AMERICAN � STORIES

GoldGoing for the

Looking for a fun—and pro� table—way to spend your

next free Saturday? Join the thousands of amateur

prospectors digging for buried treasure. BY KENNETH MILLER

From left: A one-ounce nugget; sweeping views of the American River, in the gold-rich Mother Lode; a prospector hoping to strike pay dirt.

for probing river muck; motorized dry washers for sifting desert dust. Today, we’re using metal detectors, ideal for locating nuggets hidden under thin topsoil. “You can fi nd gold the old-time miners never knew was there,” Bowers says.

He shows us how to calibrate our borrowed detector and listen for the shift in its mosquitolike whine that indicates a “hit.” With-in minutes, Julie gets one. Bowers scrapes up soil with a plastic scoop and pours it out incrementally. At last, a nugget the size of a rice grain glitters in the sun. I fi nd my own fl eck soon after; by late afternoon we’ve collected half a dozen more.

coming home empty-handed hardly fazes him—he just loves the thrill of the hunt. “When you’re out there digging, you feel like part of the old miners’ clan,” he says.

The morning after the Gold-hounds’ meeting, my wife, Julie, and I join a group of members in P

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12 • July 29, 2012


Back at the cars, Bowers weighs everyone’s take; ours is one-twentieth of an ounce, worth about $80—not bad for a few hours of playing in the dirt.

Another member, Dante LaVelle, has found only half as much, but he’s grinning like a lottery winner. The 32-year-old sheet metal worker has been prospecting since his teens; during a recent stretch of unemployment, the hobby paid some of his bills. Still, he says, “I’m not in it for the money. I love being out in nature, enjoying what God gave us. Finding gold is just a bonus.”

THERE’S

GOLD IN

THEM THAR

HILLS

HERE’S HOW TO FIND IT

JOIN UP. The Gold Prospectors

Association of America (goldprospectors.org) offers organized outings, plus information on tools, tactics, and locations where the novice miner can prac-tice. For a list of local clubs, go to goldminershq.com.

READ UP. Fists

Full of Gold by Chris Ralph is a great guide to prospecting tech-niques, essential gear, and geology fundamentals. Visit goldfever prospecting.com

to fi nd other useful books and DVDs.

GEAR UP. The basic prospecting kit con-

sists of a gold pan (available from many online retailers), a shovel, and a pick. A fancy metal detector can cost thou-sands of dollars, but you can rent a simpler model—or buy one used for under $200 on eBay or Craigslist. Look for one designed specifi cally for gold hunting. —K. M.


14 • July 29, 2012

SundayDinnerRice, Rice, Baby!Author Patricia Cornwell airlifts this favorite picnic dish to friends

I’ve had my pilot’s license for more than

12 years and have fl own hun-dreds of times.

One trip is especially memo-rable. Close to a decade ago, I woke up early one day, packed a wooden picnic basket, and took off in my helicopter to visit my friend and mentor Ruth Graham, a childhood neighbor.

I still vividly remember skirting the bare trees to land in the foothills of western North Carolina just to share this favorite dish with Ruth.

Cooking is my way of shar-ing part of myself. And this salad, which goes perfectly with hot dogs and burgers, is one of my favorites to make for friends. (It also tastes delicious the next day as leftovers.) And if I hap-pen to get hungry when I’m flying, I can always count on this dish to keep me going when I make fuel stops!

cle

THIS

SALAD GOES

PERFECTLY

WITH HOT DOGS

AND

BURGERS.”

Wild Rice Salad with Cashews

1 cup uncooked wild rice

4 cups chicken broth

3 Tbsp olive oil

1½ cups chopped red or

green bell pepper

¾ cup cashews, coarsely

chopped

2 green onions, sliced

DRESSING:

3 Tbsp seasoned rice

vinegar or apple cider

vinegar

2 Tbsp olive oil

1 Tbsp Asian sesame oil

1 clove garlic, minced

¼ tsp salt

Dash of freshly ground

pepper

1. In a strainer, rinse wild rice under cool running water. Drain well.2. In a 3-quart saucepan, bring rice and chicken broth to a boil over high heat.3. Reduce heat and simmer, covered, for 45 to 50 minutes or until rice is tender. Drain excess liquid and set rice aside.4. In a medium skillet, heat 3 Tbsp oil over medium-high heat. Add peppers and cook for 3 to 5 minutes or until tender. 5. Add cashews and green onions. Cook for

2 to 3 minutes or until nuts begin to brown. Remove from heat. In a large bowl, stir wild rice with bell pepper mixture.6. For dressing, combine vinegar, oils, garlic, salt, and pepper in a jar with a tight-fi tting lid. Shake well. Pour dressing over salad and toss to coat. Cover and refrigerate for at least 2 hours.

SERVES: 6

PER SERVING: 350 calories, 32g carbs, 8g protein, 22g fat, 0mg chol, 840mg sodium, 3g fi ber

For a chance to win a

copy of Patricia’s latest book,

Red Mist, visit dashrecipes

.com/cornwell

P “Vegetarians can substitute water for the chicken broth when preparing the rice.”

Patricia’s Tips

P “You can use pecans or any other nut in place of cashews. If you don’t like nuts, leave ’em out!”

P “This salad can be eaten at room tempera-ture or chilled. To serve chilled, spoon the salad onto a lettuce-lined platter or into a large bowl.”

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Ask MarilynBy Marilyn vos Savant

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Numbrix®

Complete 1 to 81 so the numbers follow a horizontal or

vertical path—no diagonals.

My daughter is carrying trip-lets, gender unknown. We’re trying to determine the odds of each possibility. My think-ing: There are four possible combinations (BBB, GGG, BGG, and GBB), and birth order doesn’t matter. So the chances are 25 percent for any of them. Correct?

—David Cissel, Mobile, Ala.

No; just because four combi-nations are possible doesn’t mean they’re equally likely. Say you call the babies 1, 2, and 3. They could be any of the combinations BBB, BBG, BGB, GBB, BGG, GBG, GGB, and GGG. So assum-ing the triplets are fraternal, the chances are 25 percent that they will be either all boys (12.5 percent) or all girls (12.5 percent). And the chances that they will be two of one sex and one of the other are 75 per-cent. (Two boys and one girl = 37.5 percent; two girls and one boy = 37.5 percent.)


BEFORE

“Eat Yourself Skinny!”

about side-effects and

jitters. I had heard of

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up on the facts, I knew

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Right away, I started sprinkling SENSA®

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still skeptical, having been on so many yo-yo

diets where you quickly lose weight only to

gain it back again. I kept on sprinkling, and I

kept on losing weight week after week.

I sprinkle SENSA® on everything — chips,

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Now, for the fi rst time in 3 years, I’m back

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it’s such a great feeling to be able to wear a

size 6.

I have now lost 70 lbs with SENSA®.

Best of all, I feel so healthy — I have more

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-Fefe, Tampa, FL

*Studies show average weight loss of 30.5 lbs in 6 months. Fefe used SENSA® for 11 months with a sensible diet.

37 year-old mother of 2 reveals how she lost 70 lbs WITHOUT dieting, and it was

as easy as shaking ‘salt ‘n pepper’ on her meals

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Finally, my body is back to the way it was

before I had my two kids! As a busy mom,

I tried every diet and weight-loss program

out there with no success — only to end up

even more frustrated with what I saw in the

mirror. Before motherhood, I was actually

very fi t. But during my second pregnancy,

I ate whenever a craving struck and ended

up gaining a good 65 pounds.

I resorted to using diet pills, but they

made me feel on edge. I then tried the

“no-carb” diet, and I lost a few pounds

at fi rst but ended up gaining 10 pounds

back. I also tried diuretics and pre-packaged

meals, which were equally pointless and

disappointing.

Desperate for a solution, I was searching the

Internet one day when I came across an ad

for the SENSA® Weight-Loss System. The

message was simple — just sprinkle

this on everything you eat and

lose weight!

I immediately thought it sounded too good to be true, but I figured I might as well

research it a bit, especially since nothing

else had worked.

When sprinkled onto food, SENSA® works

with your senses of smell and taste to help

you feel full faster, so you eat less and lose

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FefeLOST

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parade 07-29

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