Why Being Bilingual Can Actually Make You Smarter


What if you were told there was a way you may avoid dementia, strengthen your cognitive skills, and heighten your intelligence, and all you had to do was learn another language?

It probably sounds great, because if you’re like most you would love to be able to speak a second language.  But then, you recall your experience in high school foreign language – boring rote memorization and long hours with little progress – and perhaps it doesn’t sound so good any more.

But, what if you were told it would take only 10 days to be on your way to becoming bilingual? Most people recognize the many benefits of learning a foreign language:  You can travel to foreign countries and feel comfortable, be a more productive and enticing employee in today’s competitive job market, and immerse yourself in the vast cultures that surround you.

But now, the collective evidence from a number of recent studies suggests that the bilingual experience improves the brain’s so-called executive function — a command system that directs the attention processes that we use for planning, solving problems, and performing various other mentally demanding tasks.*

These processes include the ability to ignore distractions to stay focused, switching attention willfully from one thing to another, and holding information in the mind — like remembering a sequence of directions while driving.

Even better, new approaches to learning mean you can learn a new language without the endless repetition, homework, and memorization.  One of the most powerful, The Pimsleur Approach, actually trains people to start speaking a new language in as little as 10 days!  In fact, it’s so powerful, even the FBI has purchased it!

What is the Pimsleur Approach?

The Pimsleur Approach aims each lesson at teaching you to use the core vocabulary of the language, so you can speak the most in the least amount of time.  It’s not how many words you know, but rather, which words you can use.

Each Pimsleur Approach lesson has been scientifically sequenced to rapidly lock language material into your brain after just one listen.  Let the audio guide you; the program is based on what language learning should be: Quick, fun, and easy. You’ll absorb your new language without any reading, writing, or computer use.

The Pimsleur Approach has a 100 percent guarantee: Speak in 10 days or you don’t pay.

And, if that doesn’t tempt you, the benefits to learning a new language just keep adding up. In addition to keeping your mind sharp and your reflexes quick, it also may ward off the symptoms of Alzheimer’s disease and dementia.

For those looking to get smarter in just 10 days, the company is offering new customers a special offer of half off the language of your choice including free shipping. The programs (which normally cost $19.95) are now available for just $9.95.

Better yet, they are also offering a full 30-day money-back guarantee (so, if you find you are not learning as fast as you want, simply return it for a full refund).


forbes.com/ 4/22/2013

How to Dress Your Age

Category : LIFESTYLE

By Jennifer Alfano,

No miniskirts after 40. Or long hair. Sleeveless after 50? Never! There are a lot of women who still believe in age-related fashion dictums, but in a world where everyone from nine to 90 wears jeans, what does “age appropriate” actually mean?

“I don’t think a number defines your age,” says designer Marissa Webb, who’s in her 30s. “Your lifestyle and energy do. I’ve met many women in their 50s who are in amazing shape and can pretty much pull off any outfit. What’s appropriate for one person can be very different for another.” Thirtysomething designer Veronica Swanson Beard concurs. “Dressing your age means feeling comfortable in your own skin and working with what you’ve got.”

In my case, now that I’m in my 40s, I find myself wanting to dress not necessarily younger but edgier. Classics that I once loved, like tailored bouclé jackets and basic LBDs, suddenly seem aging. I want to push my boundaries, to find silhouettes that are modern and clean and have a twist. I need a little funk. Not a lot. But enough to keep it all interesting.

Perhaps this is just a reaction to the clothes that designers are creating now, which happen to have a bit of edge and make me excited to get dressed in the morning. Sarah Burton at Alexander McQueen cuts perfect print dresses that work whether you’re 25 or 65; the tailored tuxedo pieces Alber Elbaz at Lanvin sent out for spring meet my fashion-forward desires; and almost anything from Phoebe Philo at Céline is a winning combo of cool and comfort. These designers are making grown-up clothes. They’re avant-garde yet polished. And that polish is key. Sure, I can wear the same jeans my daughter does, but then everything else needs to be elevated with, say, a Balmain blazer and a cashmere sweater from the Row. Maybe I’ll add a pair of pumps, but these days I find that only one “timeless” element really feels right. Though I like my leather pants from the Row, miniskirts, for me, are better left in the past. I see plenty of fortysomething women (Gwyneth Paltrow, et al.) wearing them and look-ing fabulous, but I’d rather rock a Dolce & Gabbana pencil skirt with a spiked stiletto any day. When it comes to handbags, the last thing I want is something traditional. I don’t want an It bag, but I do want something fun. (As I write this, I’m having a daytime-clutch moment; Céline and Bottega Veneta are my favorites.) Of course, if you’re in your 20s you can wear classic, because youth alone gives it that essential ironic touch. Plus, you can take the seriousness out of anything by mixing high with low. Just look at Alexa Chung, who dresses as if she mashed up her mother’s and grandmothers’ closets with her own and came out with ensembles that are winsome, sexy, and girlish. (Denim cutoffs with Chanel bouclé wool jackets, Valentino paired with Topshop—it all looks great. But on me not so much.) When can you begin to dress straight-up überclassic and make it beyond chic? I’d say your 70s. That’s when you want to be impeccable and understated. (Think Lee Radziwill and Deeda Blair.) Ladylike suits, ladylike bags—it all works.

Another important aspect of dressing your age is that once you hit your late 30s you want to refine and rely on a go-to look. I asked designer Jenni Kayne, 30, what she can wear today that she wouldn’t have worn when she was younger. Her answer: “A uniform. It takes maturity and confidence to define your style.” So true. But not always so easy.

Pictured above: 20s Gaia Repossi, 30s Jenni Kayne, 30s Marissa Webb, 40s Lucie de la Falaise, 50s Linda Fargo

While your uniform can evolve with your tastes, by your mid-30s you usually develop a sense of what best suits your body, your personality, and your lifestyle (and which is typically anything that makes you feel fantastic), and learn to resist the extraneous noise of other clothes and accessories that don’t fit those criteria. Like Kayne, I try to create a uniform that I can rely on. What always does it for me? J Brand and MiH jeans, simple lightweight cashmere crewnecks from Céline, or a beautiful silk blouse from Stella McCartney or Lanvin, with heels (again) from Céline or Alexander Wang. If the weather is cool enough, my outfit often revolves around my outerwear, and that’s where I will willingly plunk down extensive funds for a standout blazer or coat. My favorite is a leather-trimmed trench from Rag & Bone.

With age comes the opportunity to dress with devastating sophistication. For Swanson Beard, entering her 30s offers a chance to wear “tuxedos. There’s nothing sexier than a tailored tux and stilettos,” she says. “It’s so Helmut Newton ’70s!” For her newly 40 business partner and sister-in-law, Veronica Miele Beard, it’s jumpsuits. “I would have opted for the short, flirty dress when I was in my 20s, but I feel just as dressed up, confident, and comfortable in a well-fitted jumpsuit.” And for Webb, it’s shocking-red lipstick by day. “When I was younger, I felt as if I was still playing with my mother’s makeup. As I get more mature, I see it as another accessory, like shoes or a bright handbag.” Ask these women what is instantly aging and their answers vary. “For me, it’s anything too tight, too short, or too girly,” Kayne says. Swanson Beard’s no-nos are “too much makeup and too much jewelry.”

In the end, the key to successfully looking age appropriate and modern is paying attention to what feels right on you. Take your cue from women who do it well, like Kate Moss, Phoebe Philo, and Vera Wang. These are women who dress their age but still look innovative and, above all, like themselves.

In a world where everyone from nine to 90 wears jeans, what does “age appropriate” actually mean?

“It takes maturity and confidence to define your style,” says Jenni Kayne.So true. But not always so easy.

I see plenty of fortysomething women wearing miniskirts and looking fabulous.

For http://www.harpersbazaar.com April 25, 2013

The 7 Ways That Women Can Reduce Stress (INFOGRAPHIC)


Many of the changes that come through our ever-evolving lives create stressful moments. Who hasn’t lost sleep over worrying about an exam, a sick child or an important meeting at work, the loss of a loved one? In light of National Stress Awareness month, we’re focusing on women as they are often the last ones to make the time to take care of themselves. The infographic below sheds more light on the topic of women and stress, and offers suggestions that can greatly benefit them.




Posted: 04/23/2013 7:33 am, HeartMath, LLC, as seen on Huffington Post

Yummy Recipe For Summer, Branzino With Herbs

Category : FABFOOD

AS A FOOD TOWN, Austin, Texas, is known for down-home grub (barbecue, breakfast tacos) heavy on the smoke and spice. But when Tyson Cole opened Uchi, his contemporary Japanese restaurant, in 2003, he had something very different in mind. Having trained under sushi masters in Tokyo and New York, he’d returned to Austin with a solid understanding of Japanese cuisine and a deep appreciation for its simplicity and balance—not only in terms of flavor. “Textures are key in all my food,” said Mr. Cole. “It’s important to avoid having too many in a dish.”


His Restaurants: Uchi and Uchiko in Austin, Texas, and Uchi in Houston.

What He’s Known For: Bringing serious Japanese cuisine to Austin’s laid-back dining scene; inventive, sculptural dishes that are as beautiful as they are delicious.

In Mr. Cole’s first Slow Food Fast contribution, raw tomatoes, baby arugula and fresh mint are the counterpoints to perfectly seared branzino fillets. Thai chili and lemon zest contribute layers of heat and acidity. “Each ingredient is highlighted, and everything is even,” the chef explained.

The recipe comes from Uchiko, Mr. Cole’s second Austin restaurant, which looks beyond Japan to other parts of Asia for inspiration. “This is a simple dish with a quick pick-up,” Mr. Cole said. “It’s been on the menu since day one.”

Fast and easy to prepare as the recipe is, Mr. Cole takes the same care with it that he does with his creative sushi preparations. Dress the tomatoes immediately before serving and taste as you go, to make sure the dressing doesn’t overpower the natural flavor of the produce. When cooking the fish skin-side down, be sure to coat the pan completely with oil, and to watch the fillet closely. “When it starts to release from the pan, flip it,” he said. That’s all it takes to ensure that the skin crisps evenly and provides that snappy textural contrast Mr. Cole finds so appealing.

Branzino With Herbs, Tomatoes and Thai Chilies

Total Time: 20 minutes Serves: 4



2 tablespoons dried Thai chilies or dried chiles de árbol, finely crumbled

1 teaspoon minced garlic

Zest of 1 lemon

¼ cup plus 2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

4 branzino fillets, skin on (about 1½ pounds total)

2 cups mixed heirloom baby tomatoes, cut into bite-size pieces

1 tablespoon finely chopped mint, plus 2-3 tablespoons roughly torn mint leaves, for garnish

½ cup baby arugula

What To Do

1. In a small bowl, mix chilies with garlic, lemon zest and ¼ cup oil. Season with salt and pepper.

2. Season fish with salt and set aside. Toss tomatoes with chili mixture and chopped mint.

3. Add remaining oil to a large sauté pan set over medium-high heat. Once oil is hot, lay fish into pan skin-side down. Cook until skin is crisp and brown and easily releases from pan, about 5 minutes. Flip fish and cook 1 minute more.

4. Distribute fish, skin-side up, among four plates. Scatter with tomatoes and top with arugula leaves. Garnish with roughly torn mint and sprinkle with salt. Serve immediately.

—Kitty Greenwald, Full Article, Styling and photos by
James Ransom for The Wall Street Journal, Food Styling by Jamie Kimm, Prop Styling by DSM

BETTER TOGETHER | Bright tomatoes and greens complement crisp-fried branzino.


A version of this article appeared April 20, 2013, on page D4 in the U.S. edition of The Wall Street Journal, with the headline: Branzino With Herbs, Tomatoes and Thai Chilies.