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Entertainer extraordinaire Jennifer Lopez helps the O team create some major glamour.
When hairstylist Ken Paves (third from left) arrived at the Meatpacking District warehouse turned studio where we shot "Jennifer Lopez Is in the House!", he found our eight makeover candidates relaxing and grazing on fruit and yogurt. But at noon, when Lopez showed up for her stint as surprise stylist, the set suddenly buzzed with excitement.
Lopez's engaging personality helped calm nerves all around. "The ladies never had a chance to be starstruck because Jennifer was warm and laughing," says Paves. "They were like old friends." Her rousing call to the group: "You ready? Come on, baby—let's do this!"
Finally, Luisa Weiss, who writes the food blog The Wednesday Chef, decoded anchovies for me. "I used to think anchovies were hairy little fish bombs," she says. "They would crop up on the thick-crusted pizza that my Sicilian uncle would make sometimes, filling me with dread. Or I'd see them draped over a perfectly nice salade nicoise at a cafe in Paris, contaminating all the lovely green beans and boiled potatoes beneath." Weiss eventually figured out that raw anchovies were one thing, but that if you used them in your cooking, as a seasoning, they were like a secret weapon.
It’s Friday again, and despite East Coast earthquakes and hurricanes, boy, are we grateful. These are just a few things that cheered our week.
1. "Perfect isn't my type." The trailer for Patricia Marx's Starting from Happy gets us excited for the written word.
2. Meet the 98-year-old female Judo Master (Not only is she 98, she’s the only woman in the world to receive a 10th-degree black belt.)
3. As part of the Guggenheim Museum exhibition “Stillspotting NYC,” Improv Everywhere gave people a platform, and instructed them to "say something nice." See what happened.
4. IBM is still at it: Now they're one step closer to making a computer that thinks like a human.
5. If only summer could just keep going on like this forever...
Wishing you a happy weekend!
With the end of summer almost upon us, it can be tempting to start scheduling fall sessions at the tanning salon to feel that warm, sun-like sensation on your skin. Yes, this activity has long been known to cause skin cancer and premature aging, but according to the Skin Cancer Foundation, 30 million people every year are still willing to hit the tanning bed. And if you ask them why, they'll say that a little color makes them feel sexier and look thinner. But what they may not realize is how hard it can be to stop.
Researchers at University of Texas Southwestern Medical Center recently discovered that frequent indoor tanning causes changes to the brain similar to those seen in people addicted to drugs and alcohol. UV light, says senior author of the study and professor of psychiatry at the university, Dr. Bryan Adinoff, has rewarding effects in the brain—causing people to continue flocking to tanning beds despite knowing the lethal side effects [as reported by The New York Times].
Bottom line: Skip the tanning salon and opt for streak-proof self-tanner to get your glow on instead. And when the colder temperatures set in, pretend you're still basking in the hot summer rays by curling up with one of O's tantalizing beach reads.
What do you think of this study? Ever visit the tanning bed or know someone who has?
Confessions of a tanaholic
Beauty extras that'll give you more oomph
Get a foolproof summer glow
What would it take to change your life for the better? It may be less than you think—we’ve got mini-makeovers to help you upgrade everything from your workout to your weekend. #14: Spend time with someone you don't agree with.
"Otherising" is the dangerous act of turning someone into the enemy just because he or she looks different, prays different, speaks different, or thinks different. Some of history's most tragic events—wars, genocides, terrorist acts—began with ordinary people demonizing other ordinary people.
I noticed a remarkable amount of otherising during the 2008 presidential race. And there was one woman doing it who bothered me the most—me!
Keep Reading to find out to open your mind
It almost seems as if some cosmic alarm went off this week that was only audible to exceptionally successful leaders, signaling that it was time for them to reconsider their position at the top. Steve Job's resignation as the CEO of Apple on Wednesday was maybe the biggest announcement, if the least shocking, and earlier this week, Pat Summitt, the "winningest coach" in college basketball history, revealed that her position as the head of the University of Tennessee women's team would be complicated by a diagnosis of early-onset Alzheimer's. Then yesterday, the pioneering blogger Jim Romenesko, whose intelligent writing about news and media captivated even those who didn't carry a press pass, said that he was retiring from the Poynter Institute blog that bears his name.
These mid-life changes-of-plans got us thinking about how to recognize when it's time to make a change.
A: Remember dickeys? True, they have the world's most undignified name, but I can still picture the pulled-together look these wardrobe workhorses gave my mother back in the '70s, and now I see versions that elevate crew-neck and V-neck sweaters in a really modern way. The new line CeCe Toppings includes dozens of lightweight cotton styles that have the crisp effect of a collared shirt without any of the bulk. I love how they give one sweater multiple personalities.
Sweater, $210, whiteandwarren.com. Dickeys, starting at $30 each, cecetoppings.com.
Ask Adam your style questions or follow @TheRealAdamSays on Twitter
How it works: You tell Gojee which ingredients you have on hand and which ones you don't like or are allergic to. It then pulls up recipes that meet your criteria, from food blogs like Not Eating Out in New York and Sassy Radish. Beautiful, screen-wide photographs make every recipe look like a winner.
Best for: CSA subscribers with specific tastes, who are trying to figure out what to do with seven pounds of zucchini or three huge bunches of kale.
Food on the Table
How it works: You build a profile, finding your local grocery store on the site's map, selecting which proteins (e.g., pork, beef, fish) you love, and picking which kinds of meals you want to always, sometimes or never make (e.g., heart-healthy, vegan, Italian, kid-friendly). Then, the site creates weekly meal plans with recipes and grocery lists based on that information, and tells you if any of the necessary ingredients are on sale at your store. There's a mobile app, too.
Best for: Heads of households who have a life outside of cooking dinner for their family.
How it works: The site uses real-time data like tweets and Facebook shares to measure which recipes people are talking about online. It rates each recipe from 1 to 100; the higher a recipe's score, the more it has been talked about and shared on the web. New recipes appear minutes after they're published, and the site has a sleek, magazine-like visual layout.
Best for: Foodies who want to make of-the-moment dishes, which might be Blueberry Ketchup one day and tacos made with Pillsbury Grands! refrigerated buttermilk biscuits the next.