Treat and Improve Seborrheic Dermatitis Skin Condition
Seborrheic dermatitis is a condition of the skin. It mainly affects the scalp and can easily be confused with dandruff. In fact, stubborn dandruff generally is seborrheic dermatitis. Many very young babies have it, and parents refer to it as cradle cap. You can also have seborrheic dermatitis nose, face, the chest, the back and any other part of your body that has sebaceous (oil) glands. It is mainly a very uncomfortable condition and not something that affects over health. However, because of the embarrassment, it is not unheard of for people to suffer from depression if they have seborrheic dermatitis. Many people also experience flare ups, making the condition chronic. This can cause some people to become reclusive because they worry about the condition returning all the time.
Signs and Symptoms of Seborrheic Dermatitis
Seborrheic dermatitis has a number of symptoms. It is most commonly found on the scalp, but you can also have seborrheic dermatitis of the face, the nose or any other oily part of your body. However, symptoms are usually the same. The most common signs and symptoms include:
• Inflammation and redness of the skin.
• Patchy scales on the scalp or thick crusts, mainly with seborrheic dermatitis scalp.
• White or yellow flakes (like dandruff) on hairy parts of your head and face (eyebrows, moustache, hair, beard). This is mainly the case with seborrheic dermatitis of the face.
• Skin that is turning greasy and red and is covered in yellow or white flaky scales. These can also appear on the armpits, chest, groin, male scrotum.
• The condition is also very often itchy and sore, particularly with seborrheic dermatitis of the scalp.
The condition, as stated, can appear anywhere on the body where oil glands are found. Unfortunately, seborrheic eczema is chronic, meaning it will come back again and again. The only exception in this is with babies, who are often born with cradle cap, which generally clears up after the first year.
Treatment for Seborrheic Dermatitis
Seborrheic dermatitis in itself does not have any negative effect on your health. However, there are a number of situations in which you need to see your doctor. Some of these situations include:
• If you are uncomfortable to the point that you are unable to sleep or keep up with your daily routines.
• If you feel embarrassed, anxious or depressed.
• If you suspect some of the scales are infected, perhaps because you have scratched them.
• If self care is no longer effective.
So what sort of seborrheic dermatitis treatment is available? There are a number of drugs available over the counter and some stronger versions that you are able to receive through a medical prescription. Antifungal agents are often used to treat seborrheic dermatitis. Anti inflammatory agents such as corticosteroids are also commonly used, but these do come with significant side effects. Calcineurin inhibitors are creams that have to be prescribed, but they lower your immune system, making you more susceptible to other infections. They are also believed to be linked to cancer with prolonged use. Lastly, you could opt for a seborrheic dermatitis shampoo, which has selenium sulfide, zinc pyrithione, coal tar or salicylic acid within it. Seborrheic dermatitis home remedies do exist, particularly in terms of anti inflammatory natural remedies and coal, but their effectiveness is questionable.
Seborrheic Dermatitis and Diet
Evidence suggests that diet and seborrheic dermatitis go hand in hand, so you may want to consider a seborrheic dermatitis diet. Evidence suggests that seborrheic dermatitis is caused by internal yeast, including candida (which is also a main cause of thrush). It is therefore recommended to eliminate all sugars from a diet and to increase the consumption of vegetables. This will, at the very least, cause you to lead a healthy lifestyle, even if your seborrheic dermatitis may not clear up completely. Anything is worth a shot, however, and doctors would always recommend to try more than one treatment on alternate days.
Bumble & Bumble Color Minded Sulfate-Free Shampoo and Conditioner: Keep an Open Mind
Ever since I started coloring my hair, I’ve become conscious of ingredients in my shampoos. Not for health reasons. It’s pure vanity. I want to make sure nothing will strip away the color and highlights that I painstakingly sit through every few months (gray hairs be damned!). The latest to hit my shower: Bumble and Bumble‘s Color Minded Sulfate-Free Shampoo and Conditioner.
What are sulfates you ask? Sulfates are basically surfactants, the substances that decrease the surface tension of the water so that it spreads out easily. They are also called wetting agents, as they make the water wetter. The rich lather that you get while applying shampoos is mainly due to sulfates. So why exactly is Sodium Lauryl Sulfate bad for hair? The answer lies in the chemical constitution of this compound. It tends to make hair dry very quickly and strips your hair off its moisture and other essential oils. It also damages your hair follicles and results in hair loss; it’s extremely dangerous to hair follicles that are exposed. Eek! Sodium Lauryl Sulfate is also harmful to color-treated hair, as it tends to fade your new hue with every wash.
Then why do cosmetic brands keep using it?! That’s because consumers like the rich lather it achieves (it makes us feel like our hair is getting cleaner, I suppose).
My new shampoo
Bumble and Bumble Thickening Hairspray: In the Thick of It
I just got introduced to the best-kept secret amongst hair stylists. Well, it’s no secret that Bumble and Bumble is a brand beloved by professionals and pedestrians alike (their Surf Spray is a snob favorite), but who would have thought something simply known as a “thickening spray” could be revolutionary?
The renowned hair stylist Andrea E. Wilson curled and sprayed my hair with this miracle spray, and now I’m obsessed! Designed for any and all hair types, the crystal-clear Thickening Hairspray is the most versatile product for miles. Not only does it lift and hold as you would expect, you can use it for styling as you blow-dry, setting and controlling, protecting from heat, and adding volume. Spritz any time, wet or dry. You can even use your fingers to sculpt a curl and it stays!
Needless to say, I got a little carried away, but it still feels like there’s no product in my hair at all. It’s so fun – and build-up free – I can’t resist.
At Sephora
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Occupy Rikers: A Visit With an OWS Protester in Jail
To get to Rikers Island from my house, you take the B62 bus north and transfer to the Q100, helpfully labeled “To Rikers Island.” It seems odd that a normal city bus takes you to the world’s largest penal colony. The place seems so distant, ethereal. How could you just pay $2.25 and arrive to such a hellish place—an island—only 30 minutes later?
I was going to Rikers to see Ellis (aka Robert Nilon, aka Comrade El), who at that point had been in prison for about three weeks. Ellis and I had worked together on a few episodes of OWS Radio on WBAI, a community-supported radio station based in lower Manhattan. Even though we weren't very close, I figured he'd appreciate some company after being locked up for weeks.
I'd also been trying to track down another Rikers inmate, a man I met while we were both being held at Manhattan’s 7th precinct. I had been arrested on an Occupy Wall Street-related charge (I was held for 37 hours), and he had been arrested for criminal possession of 16 crack rocks. I didn't have his real name, just an alias—Diablo—and the arrest date. Turns out it's very difficult to get the county clerk's office to give you any information when you tell them, “I'm looking for Diablo.”
Ellis, he was easier to find. He was arrested at an Occupy-affiliated party in Williamsburg and charged with two felony counts: attempt to incite a riot and attempted assault of an officer. If convicted, he was facing seven years. Three others were charged with the same counts, but Ellis had been denied bail due to an unresolved case in Pennsylvania, where he used to live.
The bus pulled up to a big welcome sign, the kind you might see when you’re driving into a new state. “Is this where visitors get out?” I asked the bus driver. He shook his head and mumbled, “Last stop.” I went back to reading The Spy Who Came In From The Cold, a book I thought would be a good present for Ellis, conditions permitting.
My bus finally arrived at a small one-story building that could have been a welcome center for some kind of arboretum. The other 50 or so visitors rushed toward several rows of lockers lining the outside of the building, into which we were supposed to put our bags, backpacks, the stuff people normally carry that they can’t bring into jail.
“Fifty cents, fifty cents, fifty cents,” an officer shouted over the din of the crowd, informing us of the lockers’ price.
“I don't have fifty cents,” I said to no one in particular. I walked over to a guard and repeated, “I don't have fifty cents.” If he cared, he wasn't letting on. Eventually a smiley teenage girl appeared from behind the guard. “Here ya go!” she said in a thick Long Island accent, reaching over a chain-link fence to hand me two quarters. I was the only person left outside. I thanked her and threw my stuff in one of the lockers as she rushed to catch up with her two friends.
Another quick bus ride and two metal detectors later, and I was staring down a new set of lockers, this time inside what looked like a Greyhound terminal, complete with vending machines in the corner and five rows of plastic chairs connected by a metal beam. At that point, about 45 minutes into the screening procedure, I was starting to get re-accustomed to the New York Department of Corrections’ way of conducting business: You do what they tell you to do, when they tell you to do it. In a way it was comforting—like the inevitability of death.
I borrowed another quarter from someone for the new set of lockers and stashed my winter coat, my watch, my wallet, my belt, and my shoes, then I got in line to pass through yet another metal detector.
“You know you don't have to put your shoes in there,” the young black woman standing behind me said. I looked down at my threadbare socks.
“Must be someone's first time,” said an older black man toward the front of the line.
That third metal detector screening included a thorough frisk as well. “Pull your shirt up.” “Flip the top of your pants down.” “Take off your socks to the ball of your foot.” “Lift up your tongue.” After my frisking I went into another waiting room, the final barrier before being allowed to see the inmates. It looked like a community center imagined by John Wayne Gacy. On one wall, painted over a familiar two-tone elementary school color scheme, was a crazed Daffy Duck, pupils dilated to different sizes, clinging to a street sign that read “Visitors.” Daffy always looks like a lunatic, but in prison his mania takes on a sinister quality. On the other wall was a giant painting of Pikachu, his wet eyes watching over us like a warden. A mother chased her three year old across the room.
“Oy, oy, oy oy oy,” the mother sighed.
“Oy, oy, oy oy oy,” the child repeated.
When I finally got into the visiting area, a spacious room filled with primary-color chairs and tables, I sat down and tried not to stare at anyone. A minute later, Ellis bounded up with a big smile on his face, and we hugged. His already scraggly beard had grown tremendously. He made Ted Kaczynski look like Don Draper. “Sometimes they call me Teen Wolf!” he laughed. “Wait, search for listening devices,” he joked as he sat down, running his fingers along the underside of the table.
Over the next hour and a half we talked about politics and daily life in prison. He'd recently come to the conclusion that the poorest 40 percent of Americans need to become the Occupy base. He talked about how ready the prisoners he'd spoken with were to be radicalized. He lit up when he talked about the Marxist study groups he'd established. “These guys love it, man,” he said. “A lot of them have stopped going to Bible study.”
According to Ellis, the guards saw he was organizing and wanted to put a stop to it. Ellis had recently been jumped by another inmate in the stairway, one of the few places in the complex not under video surveillance, and he believed the guards had put him up to it. Ellis was able to fight the guy off, and later in the cellblock, when a group of prisoners threatened to rip his attacker apart for consorting with the guards, Ellis intervened on his behalf, yelling, “Stop! I'm a pacifist!” He said they stopped.
The harassment didn't end there, though. The guards also moved him from cell block to cell block—Ellis called it “the wheel”—in an attempt to disrupt his efforts to organize. But wherever they put him, he started a new study group, like a Marxist Johnny Appleseed.
Occupy Wall Street was paying his commissary fees, which he mostly used to buy cans of tuna fish. Since being sent to Rikers, he'd put on weight, stopped drinking, and stopped smoking cigarettes, though he said all that stuff was easy to get. He told me he was doing well, and even though he seemed sincere, I knew he was giving me the version of prison with the most political benefit—“It's not the end of the world” and “You can handle it.” Like many protesters, Ellis believes that mayors throughout the country will begin escalating their crackdown on dissent, which could result in more felony charges and possibly prison time.
“If they keep me here for seven years, I'm going to be seeing a lot more familiar faces,” he said, voice thick with gallows humor.
When it was time to go, Ellis and I hugged again. “I’ll see you—” I said, and stopped. I was about to say, “I'll see you soon,” but I had no idea if that was true. Instead, I just repeated, “I'll see you.”
The only other people still in the room were a young black couple 15 feet away. The man stood up, dropping his wife or girlfriend's hand, and began walking toward the metal door that led back to his cell. “Tell my son I love him,” he said. “I love you, baby. Tell my son I love him. Tell my son I love him.”
The wife or girlfriend and I walked back to the batshit YMCA room and I thought about asking her how she was doing, but I didn't.
Several days after my visit, a judge granted Ellis bail.
The bus ride back from the visiting room to the intake area was packed to capacity, full of young women laughing and shouting. My terrifying experience was, for them, banal. Prisoners screamed out the windows of one of the nearby dorms, informing the women on board exactly how hard and in what capacity they would fuck them. One of the women did a parade wave and exclaimed, “I'm queen of the prison pageant!”
That America uses so many islands to house inmates is a metaphor so on the nose it's painful. The prison-industrial complex in this country is a national shame, one that we attempt to hide away, off the mainland, with no evacuation plan. It is a purposeful system. “No man is an island,” wrote John Donne, to which America has replied, “Then we'll turn our prison system into one.
I walked back to the locker that held my backpack, anxious to get on the Q100.
Photo via (cc) Flickr user Paul Lowry
Occupy Rikers: A Visit With an OWS Protester in Jail
To get to Rikers Island from my house, you take the B62 bus north and transfer to the Q100, helpfully labeled “To Rikers Island.” It seems odd that a normal city bus takes you to the world’s largest penal colony. The place seems so distant, ethereal. How could you just pay $2.25 and arrive to such a hellish place—an island—only 30 minutes later?
I was going to Rikers to see Ellis (aka Robert Nilon, aka Comrade El), who at that point had been in prison for about three weeks. Ellis and I had worked together on a few episodes of OWS Radio on WBAI, a community-supported radio station based in lower Manhattan. Even though we weren't very close, I figured he'd appreciate some company after being locked up for weeks.
I'd also been trying to track down another Rikers inmate, a man I met while we were both being held at Manhattan’s 7th precinct. I had been arrested on an Occupy Wall Street-related charge (I was held for 37 hours), and he had been arrested for criminal possession of 16 crack rocks. I didn't have his real name, just an alias—Diablo—and the arrest date. Turns out it's very difficult to get the county clerk's office to give you any information when you tell them, “I'm looking for Diablo.”
Ellis, he was easier to find. He was arrested at an Occupy-affiliated party in Williamsburg and charged with two felony counts: attempt to incite a riot and attempted assault of an officer. If convicted, he was facing seven years. Three others were charged with the same counts, but Ellis had been denied bail due to an unresolved case in Pennsylvania, where he used to live.
The bus pulled up to a big welcome sign, the kind you might see when you’re driving into a new state. “Is this where visitors get out?” I asked the bus driver. He shook his head and mumbled, “Last stop.” I went back to reading The Spy Who Came In From The Cold, a book I thought would be a good present for Ellis, conditions permitting.
My bus finally arrived at a small one-story building that could have been a welcome center for some kind of arboretum. The other 50 or so visitors rushed toward several rows of lockers lining the outside of the building, into which we were supposed to put our bags, backpacks, the stuff people normally carry that they can’t bring into jail.
“Fifty cents, fifty cents, fifty cents,” an officer shouted over the din of the crowd, informing us of the lockers’ price.
“I don't have fifty cents,” I said to no one in particular. I walked over to a guard and repeated, “I don't have fifty cents.” If he cared, he wasn't letting on. Eventually a smiley teenage girl appeared from behind the guard. “Here ya go!” she said in a thick Long Island accent, reaching over a chain-link fence to hand me two quarters. I was the only person left outside. I thanked her and threw my stuff in one of the lockers as she rushed to catch up with her two friends.
Another quick bus ride and two metal detectors later, and I was staring down a new set of lockers, this time inside what looked like a Greyhound terminal, complete with vending machines in the corner and five rows of plastic chairs connected by a metal beam. At that point, about 45 minutes into the screening procedure, I was starting to get re-accustomed to the New York Department of Corrections’ way of conducting business: You do what they tell you to do, when they tell you to do it. In a way it was comforting—like the inevitability of death.
I borrowed another quarter from someone for the new set of lockers and stashed my winter coat, my watch, my wallet, my belt, and my shoes, then I got in line to pass through yet another metal detector.
“You know you don't have to put your shoes in there,” the young black woman standing behind me said. I looked down at my threadbare socks.
“Must be someone's first time,” said an older black man toward the front of the line.
That third metal detector screening included a thorough frisk as well. “Pull your shirt up.” “Flip the top of your pants down.” “Take off your socks to the ball of your foot.” “Lift up your tongue.” After my frisking I went into another waiting room, the final barrier before being allowed to see the inmates. It looked like a community center imagined by John Wayne Gacy. On one wall, painted over a familiar two-tone elementary school color scheme, was a crazed Daffy Duck, pupils dilated to different sizes, clinging to a street sign that read “Visitors.” Daffy always looks like a lunatic, but in prison his mania takes on a sinister quality. On the other wall was a giant painting of Pikachu, his wet eyes watching over us like a warden. A mother chased her three year old across the room.
“Oy, oy, oy oy oy,” the mother sighed.
“Oy, oy, oy oy oy,” the child repeated.
When I finally got into the visiting area, a spacious room filled with primary-color chairs and tables, I sat down and tried not to stare at anyone. A minute later, Ellis bounded up with a big smile on his face, and we hugged. His already scraggly beard had grown tremendously. He made Ted Kaczynski look like Don Draper. “Sometimes they call me Teen Wolf!” he laughed. “Wait, search for listening devices,” he joked as he sat down, running his fingers along the underside of the table.
Over the next hour and a half we talked about politics and daily life in prison. He'd recently come to the conclusion that the poorest 40 percent of Americans need to become the Occupy base. He talked about how ready the prisoners he'd spoken with were to be radicalized. He lit up when he talked about the Marxist study groups he'd established. “These guys love it, man,” he said. “A lot of them have stopped going to Bible study.”
According to Ellis, the guards saw he was organizing and wanted to put a stop to it. Ellis had recently been jumped by another inmate in the stairway, one of the few places in the complex not under video surveillance, and he believed the guards had put him up to it. Ellis was able to fight the guy off, and later in the cellblock, when a group of prisoners threatened to rip his attacker apart for consorting with the guards, Ellis intervened on his behalf, yelling, “Stop! I'm a pacifist!” He said they stopped.
The harassment didn't end there, though. The guards also moved him from cell block to cell block—Ellis called it “the wheel”—in an attempt to disrupt his efforts to organize. But wherever they put him, he started a new study group, like a Marxist Johnny Appleseed.
Occupy Wall Street was paying his commissary fees, which he mostly used to buy cans of tuna fish. Since being sent to Rikers, he'd put on weight, stopped drinking, and stopped smoking cigarettes, though he said all that stuff was easy to get. He told me he was doing well, and even though he seemed sincere, I knew he was giving me the version of prison with the most political benefit—“It's not the end of the world” and “You can handle it.” Like many protesters, Ellis believes that mayors throughout the country will begin escalating their crackdown on dissent, which could result in more felony charges and possibly prison time.
“If they keep me here for seven years, I'm going to be seeing a lot more familiar faces,” he said, voice thick with gallows humor.
When it was time to go, Ellis and I hugged again. “I’ll see you—” I said, and stopped. I was about to say, “I'll see you soon,” but I had no idea if that was true. Instead, I just repeated, “I'll see you.”
The only other people still in the room were a young black couple 15 feet away. The man stood up, dropping his wife or girlfriend's hand, and began walking toward the metal door that led back to his cell. “Tell my son I love him,” he said. “I love you, baby. Tell my son I love him. Tell my son I love him.”
The wife or girlfriend and I walked back to the batshit YMCA room and I thought about asking her how she was doing, but I didn't.
Several days after my visit, a judge granted Ellis bail.
The bus ride back from the visiting room to the intake area was packed to capacity, full of young women laughing and shouting. My terrifying experience was, for them, banal. Prisoners screamed out the windows of one of the nearby dorms, informing the women on board exactly how hard and in what capacity they would fuck them. One of the women did a parade wave and exclaimed, “I'm queen of the prison pageant!”
That America uses so many islands to house inmates is a metaphor so on the nose it's painful. The prison-industrial complex in this country is a national shame, one that we attempt to hide away, off the mainland, with no evacuation plan. It is a purposeful system. “No man is an island,” wrote John Donne, to which America has replied, “Then we'll turn our prison system into one.
I walked back to the locker that held my backpack, anxious to get on the Q100.
Photo via (cc) Flickr user Paul Lowry
Beachwaver Curling Iron: Life’s a Beach!
I LOVE this curler!!! The recently released Beachwaver works like a miracle. I broke my T3 curling iron in Florence (wrong wattage!) and was so sad because I loved that curling iron – it seemed to be the only thing that kept my hair curled. I kind of thought this would another gimmicky product; now that I’ve used it, I cannot properly express how great it is. But I will try.
It’s revolutionarily easy because it’s unlike a regular clamping curling iron. There’s only a small clamp at the base, and the unique feature is the entire curler rotates for you. You clamp the ends of your hair to the base, push the “GO” button, and it twirls your hair onto the rod. The tricky part is it rotates in two different directions (one for the left side of your head, one for the right) – since curls should always go away from your face. You just need to remember to push either “L” or “R,” depending on which side you’re curling.
You need to make sure your hair is clamped in the direction of the twirling (the same way you would with a regular curling iron). But since the Beachwaver twirls your hair for you, you can sometimes make a mistake and it will kink your ends the wrong way. Not to worry though: it only takes one mistake for you to catch on and never make that mistake again.
The reason this works on my thick, coarse hair is the ingenious varied temperature function. Select the right temperature based on the texture of your hair. To get the job done on my mane, I cranked it up to the max of 450º. Now a bit of warning: that is EXTREMELY hot, so you have to be careful because you WILL burn yourself if you touch the rod.
And now the best part: the curls you get are those loose, undone ringlets that can only be achieved when someone else (like a professional) is doing it for you. Hair can’t just be curled onto itself to get this kind of curl; it needs to spiral up the curler gradually. That’s why this curler has the fancy motorized twirling action that does that for you. Watch the video and you’ll see what I mean. It gives very helpful directions and clears up the confusing L and R buttons.
When I watched it, I thought, “This looks way too easy. Obviously, this girl has done this a million times, so she’s making it look super-simple.” But no! I didn’t even try to style my hair in any organized fashion. I just started curling and twirling away totally haphazardly. I even left out some strands and went back for them later, some of my loose hair got caught in the twirling action, and I curled some sections with a bunch of hair and others with only a little bit.
The shocking result? Perfection…in a not at all perfect way! You don’t want actual perfection here. The ideal beachwaves are messy and tousled, with variation and spontaneity.
The process was SOOOOO EASY and it took literally 5 minutes, including reading the instruction pamphlet. I only needed to work my way through seven or eight sections in all. Each section only needs to stay on the iron for 15 seconds, so you can realistically do this in 2 minutes. I didn’t even need to use the special tools, everything was done with just my hands. I left the curls alone, according to the directions, until they were cooled; then I ran my fingers through the ringlets and gently roughed them up.
I took this picture an hour after I curled my hair, so it wasn’t quite as curly as it was when I had just finished. But that’s how my hair is: I have to make it curlier than I want because the curls always fade fast. Most of the time, they all disappear, but not with this amazing tool. If the curls around after an hour, they are staying for good. Plus, the ceramic design is gentle so that means I can use this ever time I shampoo!!!
Thank you, Sarah Potempa, for making a curler that actually works and does what I want. This one was sent to me, but I’m buying a backup in case I manage to short this one out, and I cannot live without it. On QVC
Changing Your Body Image
Photo by Scarleth White
For most of my life, my happiness depended on the reflection I saw in the mirror.
I was convinced that the way I looked and the number I saw on the scale determined my worthiness as a daughter, sister, girlfriend and later a wife.
This completely ridiculous notion led to more than 2 decades of misery. During those years I felt trapped inside my body, without any hope to ever be able to find relief or a way to free myself. I lived in a state of oppression and despised everything about myself and my appearance.
When I looked in the mirror, I saw anything but beauty. While I was short, compact with a round face and thin hair, I did not spend a single day without wishing to look the exact opposite. I wanted to be tall, have lean arms, long legs, sharp features and thick, long hair.
This hatred for the body I was given was part of the reason why I developed anorexia nervosa at the age of 10. During the years of my eating disorder, I was at war with myself. My body was my enemy and I tried to destroy it step by step.
When I committed to recovery about a year ago, I faced a lot of challenges regarding my body image. Not only did I have to gain a significant amount of weight, but I also needed to come to terms with a completely new body. And I needed to learn to love it for the very first time in my life.
It was a hard road to take and I shed many tears wanting my deprived, skeleton-like body back. But I had made a promise to myself and I wanted to live instead of dying slowly, but certainly.
So, I drastically changed the way I viewed myself and my body. I began a journey of soul-searching and I reevaluated who I was as a person and who I actually wanted to be.
Since that moment of clarity, my life has changed in ways that I could not have imagined before. I have transformed in many aspects and I have grown to be more confident, happy and today I am deeply in love with my body.
How did I come to this point? I am not going to lie, it takes a lot of work and a willingness to adept and alter many prejudices you may have about yourself.
However, if you decide to make a few changes, the rewards will weave themselves into your relationships, your career, your character and your soul.
Here are 3 ways that will help you make a drastic change today.
Confront the mirror
When my mind was still occupied by my eating disorder, I was obsessed with mirrors and checked my reflection in every window in order to see if I had magically grown fat in the last 20 seconds.
However, when I gained the weight that saved my life, I started to avoid mirrors altogether since I hated what I saw and thought that not confronting myself with reality was best.
But, it is not. By avoiding to look at yourself in the mirror, you start to completely disconnect from your body and that is the last thing you want.
In order to create a strong body and mind connection, you need to face your reflection.
So, how can you look at yourself in the mirror without experiencing the feelings of shame and loathing that way too many people know?
Stop focusing on the parts you don’t like and start focusing on the parts you like. At the beginning, it really is as simple as that. You don’t need to ruin your day by zoning in on body parts that somehow don’t live up to your standards.
Nourish the love for those parts you already like and you will move forward towards loving the entire you.
Stop wanting to feel bad about yourself
We all tend to want to feel bad for ourselves, we even like to pity our circumstances from time to time, don’t we? The same is true for the way we feel about our body, but I want you to stop insisting on feeling bad about your appearance.
In order to break this vicious circle of loathing your body and thereby loathing yourself, you simply need to change your thoughts. Think about yourself in positive terms and your entire mindset will change.
If you tell yourself that you love your body, no matter which shape or form it currently has, then you will be able to love your body for real. If you tell yourself that your thighs are perfect just the way they are, then they are.
Throughout your day, tell yourself how much you like certain body parts, even if you can’t yet fully stand behind your words. You will see a massive change in the way you appreciate yourself.
Stop letting numbers define you
You have probably heard that statement before, right? But have you really ever thought about it? Have you really thought about what it is that you are implying when you freak out over a certain number on your scale?
I can tell you that before changing my mindset, I did not give this notion a second thought. I needed to always lose weight, it was a law of nature and that was it.
But when I threw away my scale and stopped weighing myself obsessively, I suddenly experienced a level freedom, I had never known before.
Now, I realize that it does not matter which size of jeans I wear or which number an appliance displays, I am a whole person. My question for you is, who are you?
Does your answer involve a certain weight or a certain size? Or did you come up with descriptions like loving mother or best friend?
Now, ask your loved ones who they think you are and listen closely if their answers revolves around numbers. I highly doubt it.
By focusing on numbers, you put yourself down. But not only that, you also limit your real potential in massive ways.
When you define yourself by how much you weigh, you won’t ever be able to achieve amazing goals because you simply don’t believe in your true value. You will never live up to the great person you are supposed to be by limiting your belief system in those drastic ways.
Changing your body image is an essential step in creating the best life for yourself, a life you truly deserve.
Redken All Soft Heavy Cream: Trying a Softer Approach
I don’t have the softest hair. In fact, my husband once compared it to hay (isn’t that sweet?). I was running my fingers through his hair and said, “Your hair is so soft.” He did the same with mine and responded, “Yours feel like hay.” Romantic is his middle name.
Not that I’m reacting to his very guy-typical feelings about my hair – we’ve been married for eight years and I find it endearing and inoffensive. It’s actually a well-known fact that my hair is thick, coarse and, yes, “hay”-like. That’s why I have been on an endless quest to find hair conditioners and treatments to soften the feel of my hair. It will always be thick and coarse (which is actually a great thing because my hair is super-healthy), but it can’t hurt to butter it up.
The name of Redken’s All Soft Heavy Cream got my attention. But while it granted it some smoothness, it did nothing to make the hair feel softer. Although, when I tried it on my kids’ super-fine hair, it did wonders for shine and texture; their hair instantly became very soft and flowy. This isn’t the right product for my needs, but for dry and damaged hair (or your tot’s), this is definitely a worthwhile treatment to use once a week (no more because it will create build-up). On Amazon for $15.73. I will stick to what works for me, so far the best thing for creating a “naturally” softer texture is the Neutrogena Triple Moisture.
Spring Trend: The Art of the Side Part
Classy and elegant, yet just a little artsy and off-kilter, the side part is a timeless look. This spring, a chic and low side part is the must-have hairstyle. The shows set the tone – Derek Lam gave super-slicked-back side ponytails, while Vivienne Tam offered tousled, bed-head waves and Phillip Lim kept it straight yet messy. J. Mendel went for a heavily teased effect and Tibi achieved clean, shiny, and sweet. Whichever way you like it, the side part is the most wearable trend from the runways.
It’s also helpful for transition hair – side-swept bangs make it easy for those growing out the thick bangs of last season. While it’s easier to achieve with slightly longer locks, almost anyone can work a nice side part. Here to help, Taiwan Vogue’s hair experts break down a few easy styles to try at home.
Mink Lashes: In the Lash of Luxury
Name me one woman who doesn’t dream of longer, thicker eyelashes, and I’ll name you a fibber! And many of us go to extraordinary measures to get them. I tried lash extensions five years ago, and it did not end well. Half of my eyelashes were destroyed and it took years for them to fully restore. I have been frightened of extensions ever since. But since technology and techniques have greatly improved, I decided to try again. However, this time I made an appointment with the renowned makeup artist and lash guru, Juliana Landis of Beverly Hills Lashes in LA.
Juliana used real mink hairs on me, in lengths ranging from 9 to 11mm. Although there were many options, such as synthetic mink hairs (which are blacker and thicker), I preferred the natural quality of real mink. They do look very natural. And they are so lightweight I don’t feel like I have anything on! I just love waking up with a full set of luxurious lashes. Juliana truly is the lash expert. She explained how to care for them, since you do want them to last (at most, two to three months). They get a treatment called “Lash Food,” plus a supplement called Biotin that nourishes lashes from within.
It’s quite addictive having fluttery eyelashes, but unfortunately, the expert recommends that you let your own lashes rest for six weeks every few months. During that time, layer on your favorite mascaras so people don’t wonder, what happened?!
A full set of Siberian mink lashes, $450-$500. Inquire at Juliana Landis for details.
Look of the Week: Kate Hudson is Pretty-Messy
Photo Credit: Just Jared
The always-effortless Kate Hudson tends to favor long, loose, California-girl hair, but it looks like she can pull off a city-slicker updo with just as much ease. While everyone is buzzing about the cutout Stella McCartney number she wore to the British Fashion Awards on Monday, I’m focused on the lovely beauty look she sported. This is classic retro-chic with a modernized spin. The hair, though up, is perfectly undone, and the face is an even balance of polish and naturalism. How to get the fresh-faced, not-so-innocent ingénue look yourself? It’s as easy as 1, 2, 3…and 4!
1) Eye: The emphasis is on the eyes, the only feature with any darkness to it. Play up the top lid with a thick yet controlled swipe of black liquid liner and let it fan out past your eye in a flirtatious fashion. Dior Style Liner Intense Liquid Liner lets you be the judge of how bold you want the line to be. On Amazon
2) Cheek: For a rosy glow that looks flushed, not doll-like, you want to smile big and apply blush to the apples of the cheek (the fattest part). Use an apricot-hued blush (it tends to look more genuine than pink), like Benefit’s Georgia Peach and top it off with NARS’ The Multiple in the enduring shade Orgasm, which will add a hint of glowing shimmer. Benefit Georgia Peach, on Amazon
3) Lip: Remember, this look is all about “pretty.” The lip should remain nude and slightly matte, for a natural cast. Bobbi Brown’s Rich Lip Color in Bare Pink is naturally alluring and bears a likeness to your true lip hue. At Nordstrom
4) Hair: Essentially, this is a simple topknot…gone wild and windblown. Gather sleek, manageable hair (either blown out with some smoothing product or second-day and product-free) into a soft bun on the top of the head, and then shake it out. Pull a few tendrils down around the face and at the nape of the neck. Loosen the bun even more with your hands, until it hangs freely. A swift spritz of hairspray, and you have a revived take on the messy updo.
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Oscar Blandi Pronto Dry Shampoo
I don’t know how my friends who only wash their hair 1-2 times a week do it. Maybe it’s because I have thin hair, which tends to need to be washed more often than thick/curly hair, but I can’t go more than a day without at the very least conditioning. Last week however was one of those horrible, stressful, headache-inducing days and I went two days without washing my hair and then went to the gym. I came home and was running so late to a lunch that while I had time to shower, I didn’t have time to wash my hair – gross, I know (and this was after a spin class!). My hair was insanely greasy so in panic I grabbed a bottle of Oscar Blandi Pronto Dry Shampoo
To my surprise because I needed so little of the dry shampoo it actually didn’t leave any residue and completely rid my hair of that unwashed, greasy look and feel. I wish my hair’s natural oils looked better on me, but they don’t and when in a pinch this is a miracle worker. I should add though that I have dirty blonde hair. When Beauty Snob Kelly gave this dry shampoo a try she did see residue on her hair/scalp, so be a bit cautious if you have dark hair and remember that a little of this product goes a long way.
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3 ways of diagnosing the health of your hair
Healthy shiny hair is certainly a dream for each of us, especially for every woman. Unfortunately, many factors that affect the healthy sheen of our hair, among other pollutants, the use of blow dryer and flat iron, straightening or curling hair, hair painting, to nutritional deficiencies. To that end, do a quick test to check the extent to which the health of your hair so that the handling was quick to do.
Unplug a hair to the root and check the base. Strong hair has a thick bulb. If there is no bulb, that means the hair follicles are in an unhealthy condition. Cause of the malfunction can be derived from the grooming process using heat or chemicals, or it could be due to hair loss.
Wrap a piece of hair between your index finger and thumb like a rope, then use your other hand for jerking. If the hair is straight off, it means lack of hair moisturizer. If the hair is stretched like chewing gum, then hair requires protein to strengthen hair keratin bond.
Drop a piece of hair into a glass of water. A healthy strand of hair will remain floating on the surface. If the hair sinks, it means a porous hair shaft. Such damage can occur on hair that is colored or due to lack of protein.
Try to test your hair now and get immediate results so that you can do a proper hair care. To confirm the diagnosis, repeat all the above tests are at least four strands of hair using each of the different areas of the head. That way, you know exactly what your hair needs.
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The United States of GOOD Sandwiches: The Nominations
What is the official GOOD sandwich of your home state? Last week, we asked you—along with some of the best food bloggers from Alaska to Florida—to weigh in on the most culturally significant, locally-sourced sammies from each state. Thankfully, GOOD's readers are as invested in convenience-eating as our staff is, and the nominations for iconic bread-based constructions are rolling in!
We'll pick the greatest GOOD sammies in the United States later this week, but in the meantime, educate yourself on the sandwiches being consumed all across the nation. What bread-based creations do Alaskans lunch on? Does pizza, folded over, constitute a sandwich by New York standards? How many states can reliably claim Italian subs as their own? Find out below.
Click through to assess the nominations for the state sandwiches for Alaska, Arizona, Arkansas, California, Connecticut, Washington, D.C. (a GOOD honorary state), Florida, Georgia, Illinois, Iowa, Kentucky, Louisiana, Maine, Maryland, Michigan, Minnesota, Mississippi, Nebraska, North Dakota, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Vermont, Virginia, Wisconsin, and Wyoming.
Don't see your state repped yet? Disagree with a neighbor's assessment of your state's iconic lunch food? File your nomination for your GOOD state sammy in the comments, and we'll add it to this list. Then, we'll name winners and compile them all in a handy map of the United States of GOOD sandwiches later this week.
Alaska. "Finding a sandwich that defines a state as vast as Alaska (591,000 square miles) is no easy task. Although on the surface Alaska appears as culturally homogenous as its winter terrain—blanketed in white—we have an amazingly rich tapestry of influences from indigenous tribes, with seven major culture and numerous subcultures native to the state. We also have growing minority populations similar to those in the rest of the Lower 48. So how to encapsulate all of that between two pieces of bread, which is how I define the essence of a sandwich?
"I headed 45 minutes out of Anchorage to Girdwood, a small ski resort town where people’s genuine love of Alaska, for better or for worse, drives them to seek a calmer existence. The term hippie seems antiquated, but let’s call the population free-spirited. Girdwoodians are environmentally conscious, creative, hearty, tolerant to a fault, and with a healthy sense of humor. Those are all qualities that true Alaskans embody, just harder to find in a larger city like Anchorage. A mainstay in Girdwood for nearly 30 years, Chair 5 restaurant is a local hangout where the beer flows freely and food is consistently plentiful and good. This is a town that a restaurant couldn’t survive a week in without local support once tourist season dies down, and Chair 5’s colorful collection of fleece-and-flannel -cap clad regulars are loyal customers.
"One of the gems on Chair 5’s menu is the blackened halibut burger with cheddar, which combines a generous slab of one of Alaska’s prized commercial and sports fish, rubbed in blackening spices (a nod to the bevy of southerners who moved to Alaska to work on the pipeline during the '70s), topped with cheddar cheese, house tartar sauce and typical burger fixings. It’s a damn good sandwich, not fancy or pretentious, but a flavorful sampling of Alaskan seafood in a familiar format that really stands out and will ruin you for other fish sandwiches from here on out.
"And that’s kind of what Alaska does—it changes your perspective and standards on so many things. Could you look at a mountain the same way after seeing a peak in the Alaska Range? Are you going to be as appreciative of your local zoo after seeing abundant caribou, moose, bears, bald eagles and other specimens of Alaskan wildlife roaming freely? A halibut burger at Chair 5 in Girdwood will definitely upstage past and future fish sandwiches, and as with everything here in the 49th state, getting there is half the fun."
—Susy Buchanan, food writer for the Anchorage Press
Arkansas. "If you want to hit the nail on the head and are searching out a restaurant that gets the closest, you have to travel to Northwest Arkansas, home of War Eagle Mill (not far from Rogers, Arkansas). On top of the 170-year-old mill, you'll find a working restaurant called The Bean Palace. Now, just about everything you're going to find at The Bean Palace is all natural and organic. (Technically, the ice cream may not qualify, and they do offer condiments that may not have been made right near by)."
"See, they have a number of sandwiches, served up on bread made from grain milled right there, two stories below. Sometimes it's a multi-grain bread and sometimes it's an unbleached white—but you always have the choice of having your sandwich made on cornbread. It's a slightly sweet yellow cornbread, with large morsels and a slightly cakey texture. The corn comes mostly from Arkansas, but some comes from just out of state—War Eagle Mill prides itself on being all-organic, which means sometimes grain has to come from out of state. You have a choice of ham or turkey, both of which are smoked nearby for the mill. Lettuce and tomato are brought in locally year-round (some hot houses offer them in the area during the winter), and it's all served up with iced tea and your condiment of choice."
"The mill itself hasn't been serving them up since its creation in 1832. In fact, the mill hasn't always been there—this is the fourth mill on the location. But there is a real dedication to serving up good local food and organically ground grains."
—Kat Robinson, food blogger, Tie Dye Travels
Arizona. "AZ is the heart of the Southwest and Tex-Mex food is the official food of the desert," one Arizonan GOOD reader writes in. "That said, our state sandwich should be huevos rancheros with flour (whole wheat, preferably) tortilla. Perfect for any meal and has all the food groups, not to mention it's importance in Cormac McCarthy's Border Trilogy."
As an Arizonan myself, I can tell you that the state doesn't really have a sandwich. Still, I must disqualify huevos rancheros on the basis of it not being a sandwich under even the most liberal definition of the term. (Also, McCarthy's trilogy is set mostly in New Mexico and Texas). The fish taco is a good patch for the huevos rancheros problem—though not a sandwich under all definitions of the term, at least you can pick it up with your hands. But while fish tacos are popular throughout the state, Arizona isn't exactly known for its bodies of water. So I hereby nominate the Navajo taco, a delicious wedding of Arizona's Mexican and Native American cultural heritage—just take a traditional taco filling and wrap it in warm flatbread. The sandwich also represents the uncomfortable mainstream appropriation of native cultures that has come to define Arizona in recent years (even the name "Navajo taco" is a pretty crude construction). It might not be GOOD, but at least it's honest.
California.What is a California sandwich? When we posed the question to the Cali natives in GOOD's office, we nearly tore the staff apart. California is a big state with impressive geographical and cultural diversity. It also boasts a mean North-South rivalry, which lies at the center of this debate.
Since filing competing nominations for California's official state sandwich, shit has gotten real between GOOD Community Manager Hillary Newman and Managing Editor Megan Greenwell. A recap: “California is home to fresh produce and hippies, which is why I am nominating the veggie sandwich as California's state sandwich,” Newman says. “Between the acres upon acres of farmland, growing bounties of fresh produce (avocado, anyone?) and the inception of the local food movement inspired by chef Alice Waters in Berkeley, California, it's clear that the veggie sandwich belongs here." Greenwell disagrees: “Some will argue that the iconic California sandwich involves 17 grains, plus avocado, germinated sprouts, and tempeh or some other faux-meat of dubious origin,” Greenwell says. “They're wrong. Long before the Golden State became the epicenter of veganism, raw foodism, fruitarianism, and dozens of other invented hippie diets, it was home to fast-food hamburgers." Their exchange may seem cordial, but honestly, things are getting pretty scary inside the GOOD offices come lunchtime. We'll settle the California question once and for all later this week.
Connecticut. "I'm from Connecticut and nowhere else have I encountered the delicious Cluckin' Russian: a chicken sandwich topped with provolone, bacon, and Russian dressing,'" writes one reader. Another nominates the chicken parmagiana as Connecticut's iconic sammy. Whatever you choose, just make sure to call it a "grinder."
Washington, D.C. "Young & Hungry hereby nominates (and readers wholeheartedly endorse) the G-man at Mangialardo and Sons on Capitol Hill as D.C.'s defining sandwich. This souped-up Italian sub, piled with ham, salami, mortadella, pepperoni, provolone, fontina, and hot peppers, meets all the criteria.
"How's this for historically and culturally significant? The sub is sort of emblematic of how federal Washington dictates the way local D.C. does business. The legend of the sandwich goes something like this: Two FBI agents en route to a Redskins game in the 1970s stop into the mom-and-pop shop on Pennsylvania Avenue SE and demand that owner Antonio Mangialardo whip up something special. This heap of meaty deliciousness is what they get. Word later spreads throughout the Justice Department about the tantalizing creation, and soon the tiny deli is crawling with feds requesting that G-man sub.
"The bread is locally made: hard rolls baked in the District by Catania Bakery; soft rolls come from H&S Bakery in neighboring Baltimore. And the still popular subs keep the family-owned deli rolling along into its 58th year in business."
—Chris Shott, Washington City Paper's Young & Hungry food columnist
Florida."I would argue that a Cuban sandwich is the most famous sandwich in South Florida. Although people use 'South Florida' to mean the eastern part of our state, I’m roping Tampa in as well. The omnipresence of the Cuban sandwich on our menus and street corners demonstrates the cultural influence of Cubans throughout South Florida [and] represents the tremendous cultural contributions of all Latin American people on life in South Florida. The Cubans were the first major Latin American population to assert their influence here. But now we’re even more diverse—with communities and restaurants populated by Venezuelans, Argentineans, Brazilians, Dominicans, Puerto Ricans, Nicaraguans, and more. This all makes for some good eating.
"In my opinion, a perfect Cuban sandwich depends largely on the bread. The sandwich must be built with good Cuban bread (made with lard) and then flattened in a hot press (plancha). Don’t waste time on impostors made with thick French or Italian bread. The bread should be crisp on the outside, with some give, and soft and buttered on the inside. The sandwich should be dense and warm, heavy in the hands. This is a sandwich of substance. Inside, there should be striated layers of Swiss cheese, ham, and roast pork. The layers of meat should be generous. In Tampa, they add salami, perhaps due to the Italian influence. Pickles and mustard add zing. Some purists refuse the mustard, but I always ask for a little."
—Trina Sargalski, food blogger, The Miami Dish
Georgia. "The pulled beef brisket sandwich on a giant fluffy biscuit served up by Breadwinner Cafe in Sandy Springs, Georgia is pure happiness. Sure, the beef is crave-worthy, but piled on top of that split buttery hot biscuit, it makes you want to hug chef David Bressler and tell him he understands your soul. But the smack-in-the-pants pleasure part of the brisket biscuit? Gotta be the two barbecue sauces they let lovingly ooze down over the top of the beef. It's the white BBQ sauce in the duo from Houndstooth Sauce Co., run by Wendy Melkonian, co-owner of Breadwinner Cafe, that launches the sandwich into a realm of transcendental joy. Slap on a side of grits with the two BBQ sauces on top, and you can't wait to wake up early on Saturday to get intimate with the GOOD sandwich here in Georgia."
—Chris and Karen Thornton, food bloggers, The Peche
Illinois. Several readers have nominated the Italian beef sandwich to put Illinois on the GOOD sandwich map. One eater called it the "hands down" favorite. (Here at sandwich week, hands-related references are strongly encouraged).
Iowa. To represent the state of Iowa, GOOD executive editor Ann Friedman nominates the pork tenderloin sandwich. “While I briefly considered the Maid Rite (the original loose-meat sandwich), the tenderloin is a much better choice to represent my home state. It's a breaded and deep-fried cut of pork, typically much wider than the bun on which it sits, and can be found in every small-town diner and roadside food stand in the state,” Friedman says. “Indiana may also lay claim to this sandwich, but Iowa is the top pork-producing state in the country. Iowans have a lot of pride in their pork. Many families (mine included) have a favorite butcher who tenderizes that loin exactly to their liking.”
Kentucky. One GOOD reader nominates the Hot Brown as Kentucky's sandwich. The Hot Brown is "an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown."
Louisiana. A GOOD reader picks the classic fried shrimp po-boy as Louisiana's sandwich. "Fried shrimp on a soft baguette, often with lettuce and tomatoes, ketchup and mayo if you want and a lemon squeezed on top," the reader writes. "The best sandwich known to man."
Maine. A GOOD reader picks the Maine Lobster Roll as Maine's representative sandwich. "I live in Maine and work for the Maine Lobstermen's Association. Lobstermen here landed some 93 million pounds of lobster in 2010; we're on track for another record year of landings in 2011. And we do it all sustainably. Our iconic state image is achieving foodie status as the dude food and food truck movement expands across the country, (check out our friends at Luke's Lobster in NYC and DC!), and our product is harvested with care by our 4500 active fishermen in an industry and fishing territories that have been passed down for generations. Let's hear it for the Maine Lobster Roll."
Maryland. The crab cake sandwich is currently the uncontested favorite for the state of Maryland. Any dissenters? File your pick in the comments.
Michigan. "I don't know if Michigan has an official state sandwich, but I would nominate the pasty for the title. What is a pasty? I think the pasty can be described as a pot pie without the pot; or a smaller, more portable meat pie. Introduced to Michigan by Cornish miners who arrived in the Upper Peninsula to work in the copper and iron mines, they brought their favorite work lunch with them.
"A U.P. style pasty is a half moon shaped crust filled with beef, potato, carrot, onion and most notably rutabaga, one of history's forgotten vegetables but key to the true pasty taste. The shape of the pasty made it the ultimate hand-held food for mine workers. There was no need for a fork to eat it—a person can eat it out of hand end to end and held upright to keep the juices in, sort of like how one might eat a burrito today. Winter or summer, it was a constant cold temperature in the mine, and there were no microwaves to reheat your lunch. So the miners would put their pasty on their shovel and heat it over a head lamp candle.
"Today, pasties can be found across the Upper Peninsula at tourists traps along US 2 and north on US 41. Wednesdays are officially Pasty Day in the U.P. Like eating fish on Friday, many 'Yoopers' reserve Wednesday for pasties. A note about pronounciation: pasty rhymes with 'nasty,' not 'tasty,' (though they are tasty indeed). I like to make my own pasties, but my favorite place to get them is the Suomi Bakery in Houghton, Michigan."
—Cynthia Hodges, food blogger, Mother's Kitchen
Minnesota. "While it's difficult to pick just one (I personally lean toward the Juicy Lucy), I think Minnesota's state sandwich has to be the Fried Walleye Sandwich. The walleye is the state fish (it's also South Dakota's, but apparently more walleye is eaten in Minnesota than any other state). I don't think it gets more local than coming out of one of our own 10,000 lakes, plus the fried walleye sandwich is on just about every pub and diner menu in the state. I couldn't find much on the history of the walleye sandwich, but it's such a given here, I imagine it's been around basically forever. The restaurant that's best known for walleye is Tavern on Grand in St. Paul. Its slogan is 'Minnesota's State Restaurant, Serving Minnesota's State Fish.' It serves walleye in every permutation imaginable, from the classic fried sandwich to walleye cakes to the walleye shore lunch."
— Claire Stanford, food blogger, Food Junta
Mississippi.. A GOOD reader writes, "few places other than the state of Mississippi can claim the famous barbecue rib sandwich. Of course, those unfamiliar with this southern staple may ask, 'How do you eat a sandwich with bones in it?' To which us Mississippians respond, 'Honey, them bones just slide right out!'"
Nebraska.. "My first thought was 'What a silly question.' One sandwich for a state this large and diverse? And historically significant to whom? I don't think Native Americans ate sandwiches, and neither did the pioneers, to my knowledge. Besides, the other states really have a leg up on Nebraska in the sandwich department. Who can compete with New Jersey's submarine sandwiches, Pennsylvania's Philly cheese steaks, or New York's pizza? (I eat my pizza folded in half, so that makes it a sandwich). Massachusetts has grinders, the Southern states have their 'po boys,' and on and on.
"Being Cornhuskers, shouldn't we have a corn sandwich of some kind? Perhaps the closest thing is a corndog, but it would be a stretch to call food on a stick a sandwich. So the question remains: What does Nebraska have in the way of a historically significant sandwich?
"I thought of the Runza sandwich, which is certainly unique, and might be considered emblematic of Nebraska, given that their stores are scattered all across the state. But the focus of this exercise seems to be on small, independent businesses rather than chains, so that's out.
"I'm a big fan of Maggie's Avocado Melt, which is a wrap, and yes, that's also a sandwich, in my book. It's made from fresh local ingredients (except the avocadoes, which are fresh, but not local, I presume), and they do support local independent businesses (the farms they buy from). But is it historically significant? I don't see how, but perhaps I can be enlightened.
"Then I discovered something quite unexpected: there is evidence that the Reuben sandwich may have been invented in Omaha. There's a plausible alternate theory that it was invented in New York, but New Yorker's already lay claim to so many food inventions, I hope they'll humbly concede this sliver of culinary history to Nebraska.
"But I'm not sure that historical significance alone settles the question. How local are the ingredients of a Reuben sandwich likely to be? We could make the necessary corned beef and pastrami here at home, given our many cattle ranches. We could also grow the cabbage to make sauerkraut. But do we make swiss cheese in Nebraska? We have Farmstead First, an artisan cheese maker in Raymond, but I think the odds are much better that swiss cheese would come from Wisconsin or elsewhere. Even so, for lack of a better candidate, let's call the Reuben a plausible choice for the GOOD Nebraska sandwich."
—Dennis Kornbluh, publisher, Star City Blog
North Dakota. "The North Dakota sandwich is the summer sausage sandwich. Circles of summer sausage with the papery sausage casing are as ubiquitous at North Dakota summer picnics as potato salad and coleslaw. It's all because of Cloverdale Foods, a homegrown food business that has evolved into a major pork-processing plant right smack dab in the middle of this agricultural state in Mandan, North Dakota. Their star product is summer sausage, and every North Dakota kid grew up eating summer sausage sandwiches, which was usually just summer sausage and white supermarket bread, maybe some cheese too.
"Grown-ups put mustard on summer sausage sandwiches (my husband swears by grape jelly and summer sausage, but he's an oddball). Summer sausage is a hard, dry sausage served cold, usually cut into rounds and served either in sandwiches or with crackers. It's not spicy (North Dakotans aren't a spicy breed), but it still has some flavor to it. I don't really know why they typically market it as 'tangy,' though. That's an odd description for sausage.
"My father-in-law tells the story of how he took a summer sausage sandwich for lunch while playing golf in Arizona. When he pulled out his sandwich, someone asked 'Are you from North Dakota?' He could tell from his sandwich. Seriously."
— Beth Schatz Kaylor, food blogger, Rhubarb and Venison
New Hampshire. GOOD Business Editor Tim Fernholz nominates Moe's Italian's Moe's Original sandwich to represent the great state of New Hampshire. "New Hampshire is a state that has a lot going for it geographically—mountains, lakes, seaside—but on the culinary front we’re rather hemmed in. Maine has dibs on the Lobster Roll, though we do a good one, too; Vermont probably owns anything maple syrup related, and Massachusetts isn’t worth speaking of."
"After asking some fellow Granite Staters for their takes, a few possible nominees for the state sandwich arose: The clam strip roll—fried clams, a buttery toasted hotdog roll, and tartar sauce—from Clam Haven is one option. Another rival is the steak tips and cheese sandwich (the steak prepared chunk-style rather than thin-sliced), one of the wicked awesome grinders they make at Nadeau’s in Manch-vegas."
"For my money, though, the best New Hampshire sandwich has to be a Moe’s Italian. The shop was started in Portsmouth in 1959, selling one kind of sandwich, the Moe’s original: Salami, spices, provolone, onions and peppers, pickles and olive oil, tomatoes and olives, all on a sub roll. You can smell them before you can see them, and nothing else makes a day at Rye Beach or Wallis Sands better than eating big, messy Moe’s sub in the sand."
New Jersey. The Jersey sandwich nomination race is heating up. One GOOD reader nominates the pork roll and cheese. "It's usually three slices of pork roll, cooked and covered with cheese on a kaiser roll (sometimes an egg). Also called Taylor Ham, it was created in Trenton and is the epitome of New Jersey food. It's sold on the boardwalk at the shore, and I have never found it anywhere but the fine state of New Jersey. Ask most people who live outside of the state (and a few Jerseyans as well), and they've never heard of it. If you've never tried it, you should. It's delicious." But another Jersey reader nominates "the Fat Sandwich from Rutgers University, specifically the original Fat Darrell. More than a sandwich, it's a national institution. Plus, Rutgers is the public institution of New Jersey, so how could you not celebrate a sandwich that was invented there?"
New York. GOOD's own New York contingent is split on the state sandwich. Contributing editor Alex Goldmark nominates the bagel with a schmear and lox, because "if you order it at Russ and Daughters on the Lower East Side you get an education in history, salmon, and gastronomy all at once. And it tastes better if you ask for da schmear wid an acksent.” GOOD associate editor Nona Willis Aronowitz disagrees. "A slice of pizza folded over is New York's state sandwich," she says. "I've been all over the state and the bagels (not to mention the lox) can be booty, but the pizza holds strong across the land, and only in New York do we fold it in half to make a greasy, gooey, salty cheese-and-tomato sandwich-like concoction."
"C'mon bagel with a smear and lox along with pizza are not sammiches!" one GOOD reader responds. "Sorry not even close. But Alex Goldmark was very close to the best New York sandwich! The pastrami and swiss on rye with mustard and a pickle on the side at Katz' Deli is totally for those with an Empire State of MIND! It's only a few doors down from Russ & Daughters on East Houston (pronounced "house-ton") Street."
Ohio. Is it any surprise that the Midwest nominates a sandwich that is truly all American? A GOOD reader pick the fried bologna sandwich- America’s deli-meat answer to the Italian's mortadella- to represent Ohio. “Who can forget this beloved (albeit economical) childhood favorite? My vote for Ohio goes to the fried bologna sandwich. I don't know anyone who didn't grow up on this Midwest staple of pan fried bologna, topped with mayo and sandwiched between two slices of Wonder Bread.”
“G&R Tavern in Waldo, Ohio boasts a world-famous grown up version with thick-sliced bologna, browned to perfection and served on a white bun with Monterey jack cheese, sweet pickles and onions.”
“The humble sandwich undoubtedly evokes that sense of Ohio summer nostalgia, making the list of concessions sold at the Cincinnati Reds and Cleveland Indians stadiums.”
Pennsylvania. "Pennsylvania's got a tough choice," one GOOD reader writes in. "On one end of the state you've got the cheesesteak. The cheesesteak is as iconic a part of Philadelphia as the Liberty Bell, Ben Franklin, Independence Hall, and throwing batteries at opposing teams. It's also damn good if you've ever had one at one of the many notable shops including Pat's, Geno's, Jim's, Tony Luke's, John's Roast Pork, or one of the dozens and dozens of other local cheesesteak purveyors. As far as I'm concerned, a cheesesteak with sharp provolone cheese and fried onions can't be beat. On the other side of the state you've got the lesser-known Primanti sandwich, a deli sandwich topped with coleslaw and fries. Much like Pittsburgh in general, it's not as popular as it's eastern PA cousin, but it's also not without its merits. My vote would definitely go to the cheesesteak, but the Primanti probably deserves at least a little consideration as well."
As it turns out, another GOOD reader believes that the Primanti sandwich deserves more than just a mere mention, and through what can only be called a rebuttal makes a case for western PA's representation- The Primanti Bros. sandwich. "The comment you chose to quote for Pennsylvania WAY undersells the Primanti Bros. sandwich. It's not simply a "deli sandwich." First of all, freshly-baked Italian bread. Second, vinegar based cole slaw. Third, freshly-cut French fries. Fourth, tomato slices. Fifth, provolone cheese. And sixth, a variety of meat choices. Oh, and you can add a fried egg, too. Perhaps most important, the Primanti Bros. sandwich actually says something about the history and industry of Pennsylvania."
Rhode Island. "I think Rhode Island's GOOD sandwich is a fried clam roll. You can find them at every clam shack along the Rhode Island coast. On the same toasted hot dog bun that's used for lobster rolls, you get a huge pile of fried clams (bellies and strips), served with tartar sauce on the side. Most famous places to buy them: Flo's in Middletown or Evelyn's in Tiverton."
— Lydia Walshin, food blogger, The Perfect Pantry
Vermont. A GOOD reader recommends a locally-sourced sandwich for a true taste of Vermont. It's not a sandwich you can get in any specific place, but it sounds like just the sandwich to be found all across the state. "Vermont's state sandwich = the Vermonter. Ham or turkey (or both!), thinly sliced apples, and cheddar. And all of these ingredients have to come from Vermont farms, of course."
Virginia. A GOOD reader picks, "for the Great Commonwealth of Virginia… the Softshell Crab Sammich! The only state sandwich with legs! Only available from the first full moon in May until fall, the Atlantic Blue Crab sheds its shell and becomes a mouthwatering delectation. Whether deep fired, grilled, broiled or sauteed, these little suckers are the very best thing you can put on a bun!"
West Virginia."I don’t know a West Virginian who has been to Tudor’s Biscuit World and doesn’t dream of returning. Tudor's sandwiches are variations on this theme: meat of your choice, egg, American cheese, hash brown potato patty, and possibly a layer of lard, on a gigantic biscuit. They're all named after West Virginia sports teams, depending on the meat you choose. The Thundering Herd, for instance, has a sausage patty, the Mountaineer has country ham. I choose the Golden Eagle, which I believe has golden eagle meat. It’s incredibly salty and wonderful, and the high fat content leaves you feeling like you just put on lip balm. Animal-flavored lip balm."
— Ian Chillag, food blogger, NPR's Sandwich Mondays
Wisconsin. One GOOD reader picks the classic grilled cheese as Wisconsin's sandwich: "I've made so many variants, it's hard to mention just one. My favorite way to make grilled cheese nowaays is to go to the local food coop, pick a fresh bread and a new cheese that sound like they go together, and make a new combination on the spot. My last one was light rye, farmers cheese, and crispy bacon." Another reader favors an alternate approach. "I was originally thinking of the grilled cheese [but] think a butterburger is more fitting. Take some Wisconsin grass-fed beef, Colby cheese (invented in Colby, Wisconsin) and bacon, and you've got Wisconsin in a nutshell (or a kaiser roll, more likely). All you're missing is the Leinenkuegel's."
To settle the question, I went to my dad, who was born and raised in Wisconsin. But he only complicated the issue further: "the brat seems like the quintessential Wisconsin sandwich," he told me. While choosing a sandwich typically served without cheese is a controversial pick, he makes a compelling argument, as a) he's my dad, b) bratwurst has made an appearance at every gathering featuring a plurality of Wisconsinites; c) there are far too many burgers represented in the United States of sammies. The grilled cheese is a close contender, however. Any other cheeseheads want to weigh in on this?
Wyoming. A Wyoming GOOD reader nominates the bison burger. "At the Lotus Cafe in Jackson Hole, Wyoming, this sando offers grass fed Wyo bison with tomato, lettuce, sautéed onion, and roasted garlic aioli, all on whole wheat foccacia freshly baked in house. Super chron." Super chron indeed.
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Mario Badescu Seaweed Cleansing Soap: It’s Not Just for Eating
The benefits of seaweed isn’t just for keeping your sushi from falling apart. The health benefits are plentiful because it has the broadest range of minerals of any food: the high concentration of iodine means you can use sea salt and get your daily requirements without help from Morton’s; the proteins are great for your hair; and some studies have gone as far as showing a reduction of obesity, diabetes, Alzheimer’s disease and other degenerative diseases, as well as, breast cancer in cultures that eat a lot of seaweed (mainly the Japanese and Korean). So you have to think that using seaweed all around has got to be pretty darn good for you. Mario Badescu is regarded as giving the best facials in New York. All of the products are botanical based and as a chemist as well as cosmetologist, Mario has developed products that work. Daily use of the mineral rich seaweed cleaning soap has anti-inflammatory benefits which reduce cell damage. The gentle exfoliation of the actual pieces of seaweed ensures clean healthy skin. This does not lather but is a thick cream that feels incredibly luxurious. The results are undeniable, the brightness that I immediately noticed has convinced me to continue using it!! At Nordstrom
Schwarzkopf OSiS Dust It Mattifying Powder: Welcome Matte
You know that feeling when your hair is just a little too clean? My naturally thick hair tends to make the most of a good shampooing, but every now and then you want a little more control without reaching for the hairspray. Schwarfkopf‘s OSiS Dust It powder is a finicky product, but if you use it rather sparingly and with a light hand, you can get perfectly styled, exceptionally undone hair. Use too much and it does the reverse of dry shampoo – the mildly mattifying properties turn intense and you have a head full of junk, taking “second day hair” to third day level.
So apply the silica formula with discretion – a light dusting at the crown of your head and you get the voluminous effect of teasing without the comb. Sprinkle it on top and shake it through your mane and find loosely textured locks. If you’re playing it extra-safe, which is what I did on first try, pepper some into the palms of your hands and then run it through your hair for some tousle. Even if this doesn’t replace your texturizers and hairsprays, Dust It is a product every snob should have in her hair product arsenal. On Amazon
Dealbreaker: She Looks Too Much Like Me
In our Dealbreakers series, exes report on the habit, belief, or boxer brief that ended the affair.
I joked about our age difference the first time we hung out. When Kurt Cobain died, I was in a pub in Germany. She was in the second grade. I made some crack about watching MTV News and feeling old. She was pretty cocky about not knowing who Kurt Loder was.
She was 23, opinionated, and emotional, with lots of orange hair on top. “Fiery” is the word I think I assigned the overall package. I liked arguing with her. She made me nervous. She had complicated hobbies, like making her own beer and playing archaic musical instruments. She had big, passionate ideas about what was wrong with the world and how to save it. We met while volunteering, because that's how every lesbian meets every other lesbian in Washington, D.C.
She also had my haircut. To be fair, I had her haircut, too. Doppelbanger Syndrome—banging one’s clone—is a scourge of the lesbian community, and we had a critical case: same Bieber haircut, same thick-framed glasses. “You guys sisters?” everyone wondered, from pervy guys to sweet old ladies. D.C. doesn’t really do butch-femme, so there we were, left to haggle out the gray areas in the same dressing room at H&M.
We dated for a few months, then shuttled back and forth between cities when she moved for law school. As time went on, I found that I liked the distance fine. Whenever we spent more than a few days together in either of our tiny apartments, it started to feel like being trapped in the back of a Volvo on a parental road trip. She had an unsettling knack for finding my weak spots, then poking at them with a pointy, mean humor that made me feel like a sucker if I didn’t laugh along. I never had any siblings, so I never got the whole incest taboo thing. But maybe this was why my friends found the idea of making out with their brothers so gross—because their brothers were very annoying.
What I did know is that I was spending a lot of time soothing the litany of personal slights the world seemed to continually commit against her—classmates, professors, guys who played the banjo, coal companies, campus military recruiters. Why did I ever think that constant conflict was sexy? Still, I tried to empathize. Years before, another ex’s mom had given me a book called “The Highly Sensitive Person,” which had filled me with an uncomfortable feeling of pity-love.
I rummaged around in my own experiences to try to help her, but it was always awkward. “When I was your age” would jump out of my mouth and instantly become another punch line. But what little life I’d already lived at 31 was so different from the one in front of her that we weren’t really speaking the same language.
When I was her age—stick with me here—I was about a year from getting married, about two from getting divorced, about three from getting off a suitcase full of head drugs and about five from finally realizing that I wasn’t the only very special person on planet Earth. She was still hung up on things that had happened in summer camp. I’d wrung the hell out of the eight years that I had on her. I began to realize that I needed to be with someone who had already covered the same ground.
And then she showed up for a date dressed as me. Wearing all of my clothes. A me costume. She’d been at my place all day, apparently going through my closet. She’d rummaged up some deep cuts, down to an ugly necklace I hadn't seen in years.
We were meeting for a drink that I was dying for after spending the day reporting on abuses at a juvenile jail. I’d sucked in my sensitive personhood all day. I needed someone to listen, to let me pour things out and strategize about something important. Instead, I was staring at her size-10 feet stuffed into my size-8 Toms.
She thought this was hilarious. I felt totally disturbed and violated. I’d seen Single White Female in the theater in 1992! Maybe I was overreacting. But then I flashed back to the first night we ever spent together, when I stayed awake until dawn because I had the delirious thought, drifting off, that she seemed like the type to stab you in your sleep. Glaring red flag number 2 took the form of my cap-sleeved Madras shirt.
Now that it was snickering at me from across the table, I really saw the full resemblance. It was more than the haircut and the clothes. It was the whole ensemble of me at 23—the smugness that the world was always wrong and I was always right. She was the me I am still exasperated at and embarrassed for. I felt sheepish, like waking up the morning after puking in public. You couldn’t pay me a million dollars to be drunk on being 23 again. The hangover was humbling.
I once read a self-help book that said I should visualize meeting my former self, then give her a hug instead of blaming her for being young. A hug I could manage, but I sure wasn’t going to sleep with her anymore.
Illustration by Dylan C. Lathrop
Hair Styling tips- Thick hair Management
When there are a lot of baldies out there, there are also people who are sick of their ugly thick hair which feels like a massive Wig on their head. Of couse! no one wants to wear that look. So, here are some of the tips that will help you beautify your thick hair:
1. First things first; Our first advice to you is that you should first cut your hair decent and should get it thinned from a proffessional hair stylist.
2. Either keep your hair short or extra long. If you keep it short perhaps like a BoB or crop it will give you a trendy look and will make your hair more manageable. If you chhoose to keep your hair extra long it will add weight to your hair making it smoother, more manageable and pulled down. If your hair is long, wavy, and thick, then you definitely want to consider a long hairstyle for the same reasons as above.
3. Get your hair straightened and relaxed. By “get” I mean, you consult a proffesional because these processes use harsh chemicals which if not used carefully can lead to irreversible damage to your hair.
4. Try to avoid colouring your hair as much as you can because it leasa to swelling of hair shaft which gives you a more bulky look.
5. To keep your hair from drying out always use a good moisturising shampoo. Wen your hair dries out it will look large and out of control as drying frizzes your hair. Also, if you are using a strong shampoo dilute it say 2 parts of shampoo to 6 parts of water.
6. Avoid layered cutting. Although it is currently very famous but if you have wild thick hair it will defeat the goal as your hair will look fuller.
7. Wash your hair with cold water after two or three days. Do not use hot water in any case if you like your hair as hot water breaks the hydrogen bonds between the Keratin protien molecules of your hair.
8. Try vareity of products and then stick to the product which you find most useful to yourself.
9. Typically, blow-drying hair will make it appear thick and full. However, if done right, it can help. To make blow drying work for you, use shampoo with a moisturizer, followed by a good conditioner, rinsing well. Rinse with cool water and then towel blot your hair. Then apply the leave-in conditioner and with a wide tooth, comb, remove any tangles. Now, divide the hair into two, four-inch sections, blowing each section dry at a time.
10. Finally, Apply a gel to keep your hair slick.
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Natural Hair Growth Tips
Scalp Massage: An inexpensive method for helping hair growth/regrowth is to massage the scalp. Whether you buy a wood or rubber scalp massager, or opt for your ten fingers, you can invigorate and help cleanse your scalp either before shampooing, or whenever you shampoo. By stimulating your scalp you encourage the circulation, think of it as scalp aerobics, and this allows your scalp’s natural oils, sebum, to be distributed. When using your fingers, never use your nails, only your fingertips.
Oils: In the book, “Aromatherapy Handbook for Beauty, Hair, and Skin Care,” author Erich Keller writes: “Since the hair is made of keratin cells, which consist almost exclusively of protein, it is particularly important to supply it with protein in the form of milk products, fish, soy products, nuts, seeds, and the essential fatty acids contained in cold-pressed vegetable oils.”
While eating healthy food is advisable, the author touches on the subject of how cold pressed vegetable oils are vital for the hair, and, if it’s meant internally, then think of the benefits of adding oil directly to your hair. Choosing the proper oil sometimes is a matter of experimentation. A light oil should be used for thin, fine hair, whilst someone with naturally curly and coarse hair might find a heavier oil preferable. There are various grades of vegetable oils available from unrefined to heavily refined. Unrefined oils retain their natural vitamins and minerals and are considered healthier, but their aromas can be somewhat pungent. For example, sesame seed oil, an excellent skin and hair loving oil that has been used in Ayurvedic medicine for centuries, retains a darker color and nuttier aroma in its unrefined state. However, once it’s been refined, the color is lighter and there is no discernible odor. Here’s a selection of the most utilized vegetable oils:
Medium Oils – Sweet Almond, Jojoba, Rosehip Seed, Camellia, Virgin Coconut, Monoi de Tahiti.
Heavy Oils – Avocado, Olive, Hempseed, Castor, Moringa Seed, Palm, Red Palm, Canola.
There are many more oils that are available whether in your kitchen cupboard, at your grocery store, health food store, or your favorite online shop. Experimenting with oils and their applications is necessary, sometimes you’ll discover what works for you within the first attempt, other times you may have to try out several different oils and application methods. Oil Applications: Leave In – This involves a very small amount of oil and you can control whether it’s applied throughout your hair or only on the ends. Simply comb or brush through your dry hair.
Other Applications: Clay, Dead Sea Mud, Powdered Herbs, Protein Powder, Eggs, Henna [neutral or colored], Essential Oils – all the listed products can be used to create a hair mask which will increase its strength, encourage growth, enhance shine, and tame curls. Any of these ingredients, both singly or in combination, can be healthfully used. Doing an Internet search or waiting for a future article can find recipes. Shampoos & Conditioners: These products are so varied and numerous that only a very brief description of what to look for can be covered here. It’s interesting to note that some people with extremely beautiful thick, luxuriant hair can use products that are found in dollar stores and are full of synthetic ingredients; while others who have fragile, beat up looking hair use only organic shampoos and conditioners and nothing improves. Reading the label is important, as is going with an ingredient list that contains fewer sudsing elements, preservatives, fragrances and colorants. To use a more natural and cost effective shampoo, consider a shampoo bar, especially one that is specially formatted for your hair type. Shampoo bars are easy to use, made with few preservatives as they contain no water, and are easy to pack for travelers. Important Shampoo Tip - Protect your hair from getting too dry or unmanageable by washing in warm to lukewarm water, and, if possible, rinsing with cool water.
Vitamins & Minerals: For growth, a good multi-vitamin, B vitamin complex, vitamin C and biotin are considered very helpful. MSM, [Methyl Sulfonyl Methane], a form of sulfate which is not only good at soothing joints but increasing hair growth, is easy to find in your local health food store or drug store. Silica is also recommended for improving hair’s strength. According to health and beauty expert and author, Letha Hadady, in her book, “Healthy Beauty” she describes: “A Traditional Chinese Medicine-inspired line of hair products, including pills, shampoo, and a topical liquid for thinning hair, is called Shen Min. Shen Min hair nutrient pills made by Biotech for men and women provide concentrated he shou wu herb along with herbs designed to improve overall health.” On the market are other products to encourage hair growth, whether you’re simply looking for longer locks, or need to improve the quantity and quality. Brushes & Combs: The boar bristle brush has been used for hundreds of years and today is easier than ever to find one that is right for your hair type. The thinner and finer the hair, the more important it is to find a brush with softer bristles so as not to cause damage. Coarser, thicker hair can handle nylon tufts, and normal hair can withstand either all boar bristle or mixed boar and nylon. A good brush cleans your hair, stimulates your scalp and causes the oils to spread down to the thirsty ends. Brushing is the most natural way to distribute your oil. Keep your brush clean, wash at least once a week in cold water with your shampoo or with baking soda.
Anyone I know who has tried Hourglass, loves Hourglass. Their brushes? I’m obsessed. Not only are they the perfect density (I use the $42 Retractable Foundation Brush The Sephora exclusive comes in a mascara-like tube with a small liquid liner-like brush and is meant to be applied post Film Noir Full Spectrum Mascara Onyx
To make your own hot oil treatment, choose your favorite oil[s], pour into a small glass bottle, and let sit in a hot water bath for a few minutes until the oil is to your preferred temperature. Remember, what’s hot for one person is scalding to another!
Some people will only use wooden combs, while others can’t be without their wide tooth combs. No matter what type of comb you buy, make sure that you comb/detangle your hair before brushing it. Also, you might first fingercomb your hair before you even start combing it to avoid too much pulling and tugging.Hourglass Introduces Film Noir Lash Lacquer
Their Veil Mineral Primer SPF 15 ($17/$52)? to die. Your makeup will go on smoother than you ever thought possible. In fact the primer is so effective that the brand’s artistic director, Gina Brooke, requested to work with Hourglass after discovering it when looking for a primer for Madonna that would hold up to the harsh lights and sweating she’s faced with when performing. Veil Mineral was the only thing that worked for Madonna and Brooke has used it on a slew of celebrities — including David Beckham from-head-to-toe when he needed to be bronzed for a shoot — since. The latest product from Hourglass just launched a few days ago and it’s called Film Noir Lash Lacquer ($28). 
