M AY 1 6 -2 2 , 2 0 1 0

// C E L E B R A T I N G T H E A M E R I C A N S P I R I T //

ASK AMERICAN PROFILEAnswers to Your

Celebrity Questions!>>> SEE PAGE 2

+ California census worker still counting after 50 YEARSFascinating facts in TidbitsITALIAN BREAKFASTPANINI RECIPE

Grilling guru ELIZABETH KARMEL shares tasty tips

THE HEATIS ON!

S O U T H E A S T E D I T I O N

Prancer star Rebecca Harrell tells her grow-ing-up-in-Hollywood story in a new book.

Julie Christie played a wife with Alzheimer’s in the acclaimed 2006 movie Away From Her.

ASK AMERICAN PROFILE

Q What is Rebecca Harrell, star of the 1989 Christmas film Prancer,doing today? —Jane McCormick, Green, Ohio

Harrell, 30, responds to your query via an e-mailed note: “I tell my story in my new book, Hot, Rich & Green, of how I went from child actor, to working in horror movies, to discov-ering my passion for the environment and making a difference through film. I went on to produce the Sun-dance Award-winning eco-documentary Fuel. I chair the (nonprofit) Veggie Van Organization, putting green curriculum in schools, and created the Algaeus, the world’s first algae-powered 150-mpg car, which I drove across the country with my husband, director/author/green activist Josh Tickell. My husband and I live in Venice Beach, Calif., with our pug, Mr. Brown.”

* COVER PHOTO BY TARA DONNE; HAIR AND MAKEUP BY

STEPHANIE FLOR USING BENEFIT FOR FLORSTEPHANIE.COM

E-mail us at askap@americanprofile.com or mail to: Ask American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. The volume of mail received prohibits us from giving personal replies—through e-mail or other means.

AmericanProfi leAmerican Profile is published by: Publishing Group of America, 341 Cool Springs Blvd., Suite 400, Franklin, Tennessee 37067 Phone: 1-800-720-6323. Mail editorial queries and contributions to Editor, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Publishing Group of America, Inc. will not be responsible for unsolicited materials, and cannot guarantee the return of any materials submit-ted to it. ©2010 Publishing Group of America, Inc. American Profile™ is a trademark of Publishing Group of America, Inc. All rights reserved. Reproduction in whole or part of any article, photograph, or other portion of this magazine without the express written permission of Publishing Group of America, Inc. is prohibited.

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Q What is going on now with Tom T. Hall? I’ve been a fan forever.—P.J. Dobson, Checotah, Okla.

The Country Music Hall of Fame member, 73, whose hits as a song-writer include “Harper Valley PTA,” “Old Dogs, Children and Watermelon Wine” and “The Year Clayton Dela-ney Died,” lives with his wife, Dixie, on their Fox Hollow farm in Frank-lin, Tenn. “My wife and I write blue-grass songs. We traffic around in the acoustic and bluegrass music busi-ness and have a little publishing company,” he says. “We raise our own veggies and have chickens that lay their own eggs. We’re pretty con-tent.” His most recent album, Tom T. Hall Sings Miss Dixie & Tom T., was released on the couple’s own blue-grass label, Blue Circle Records.

Q Since 2000, Survivor host Jeff Probst has done 20 seasons of the hit reality show. What does he take with him to the exotic locales as his “luxury” item?—Hal Taylor, Palm Springs, Calif.

“The one thing that can connect the whole world is a great song, so an iPod full of good music,” says Probst, 47. “Music connects me to my friends, family, lovers, great memories, my soul, and I can dance and sing.” Probst’s eclectic musical tastes include Dave Matthews, Michael Franti, Indigo Girls, Prince, Fleetwood Mac and Australian singer-songwriter Xavier Rudd.

Q Where was British actress Julie Christie born, and has she made any films lately?—Vicky Wright, Hartford, Conn.

Christie, 69, was born in India, where her father managed a tea plantation. The star of the films Darling, Fahrenheit 451, Far From the Madding Crowd, Petulia and Shampoo appeared in two movies last year, New York, I Love You and Glo-rious 39. The romantic epic Doctor Zhivago, in which Christie portrayed the tragic Lara opposite Omar Sharif, was released on Blu-ray and DVD recently to com-memorate the movie’s 45th anniversary.

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Italian Breakfast PaniniPANINI (pronounced pah-NEE-nee) means “little breads,” but these toasted Italian sandwiches pack big flavor. Originating in Italy as a humble café snack, they have crossed the Atlantic to become an easy light meal. You can put just about anything on a panini, but hearty breads and pungent fillings work best. Sourdough bread, cheese and fresh spinach add zip to this sandwich, perfect for breakfast, lunch or dinner. 3 eggs 1/8 teaspoon salt Coarsely ground black pepper 2 ( 3/4 -ounce) slices Cheddar cheese 1 small Roma tomato, thinly sliced 1 small handful baby spinach leaves 2 slices cooked bacon 2 ( 3/4 -ounce) slices provolone cheese 4 slices sourdough bread 3 tablespoons prepared tomato basil sauce (or use marinara sauce and

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1. Scramble eggs with salt and pepper. 2. Layer Cheddar cheese, tomato, spinach, bacon, eggs and provolone cheese on 2 slices of bread. Top with remaining bread. 3. Cook 3 minutes in a grill pan. Place a grill press on top of the panini, if desired. Serve with tomato basil sauce on the side, if using.

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PAGE 6 • A M E R I C A N P R O F I L E .CO M

In a world of fire, meat and men,

Elizabeth Karmel shows it’s cool to be

a girl at the grill.// STORY BY JENNIFER PERILLO

PHOTOS BY HIGH COTTON FOOD STYLING & PHOTOGRAPHY

WOMEN ACROSS AMERICA traditionally are the head chefs at home, but when it comes to grilling they tend to leave the task to the men in their lives. That’s exactly why Elizabeth Karmel started her website, Girls at the Grill™ (www.girlsatthegrill.com). Grow-ing up near Lexington, N.C. (pop. 18,391), Karmel was weaned on what she calls “the original barbecue”—pulled pork. Soon after she moved away, she realized there’s no place like home and taught herself to make that very dish.

In fact, Karmel isn’t a classically trained chef. She learned the basics of barbecue in the hot seat. Girls at the Grill was born from her experience handling public relations for the grill manufacturer Weber-Stephen Products and working the barbecue competition circuit. While the general idea behind her website is women teach-

GirlsGrillingfor

cover story[ ]

1. Combine orange rind and juice, lemon and lime juices, garlic, salt and red pepper flakes in a medium nonreactive bowl. Mix well. Whisk in olive oil and stir in herbs. Makes 2 1/4 cups.2. To prepare chicken, rinse chicken pieces and pat dry with paper towels. Place chicken in a large zip-top plastic bag. Add 1 3/4 cups marinade, reserving remaining marinade. Seal and refrigerate 30 minutes to 1 hour.3. Prepare the grill.4. Remove chicken from marinade and place, bone-side down, on grill grate over indirect medium heat. Cover and grill until meat reaches 170F, or meat is no longer pink and juices run clear, 20 to 30 minutes.5. Remove chicken from grill and let rest 10 minutes before serving. Drizzle with reserved marinade. Serves 6.

Nutritional facts per serving: 380 calories, 27g fat, 120mg choles-terol, 31g protein, 2g carbohydrates, 0g fiber, 410mg sodium

Recipe adapted from Soaked, Slathered and Seasoned, by Elizabeth Karmel (Wiley, 2009)

Finely grated rind and juice of 2 oranges

Juice of 3 lemons Juice of 1 lime 5 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon red pepper flakes 1/2 cup extra-virgin olive oil 1 tablespoon coarsely chopped

fresh parsley (leaves only) 4 tablespoon coarsely chopped

fresh basil 3- to 3 1/2 pounds bone-in chicken pieces

Grilled Chicken with Under the Tuscan Sun Marinade

AMER ICANPROFILE .COM • PAGE 7

(Continued on page 8)

ing women, Karmel notes it’s really about educating everyone to think of the grill as another everyday cooking essen-tial, like an oven or stove. Her motto is “If you can eat it, you can grill it.”

“The question that confuses most people is the difference between grill-ing and barbecuing,” Karmel says. Her general rule of thumb is if it takes less than 20 minutes to cook over direct heat (see p. 9), then it’s grilling. But bar-becue is also more than just low and slow cooking; according to Karmel, you’ve got to add wood smoke for it to be authentic. “Once you understand that basic principle, you’re good to go.”

Karmel’s expert knowledge on outdoor cooking led her to write her first book, Taming the Flame, released in 2005. She calls it her “love letter to barbecue and grilling.” Her follow-up book, Soaked, Slathered and Seasoned, looks at all the ways to inject flavor into food, from brining and marinades to sauces and spice rubs.

So, what about the age-old ques-tion: gas versus charcoal? Karmel gives them both due respect. Unlike some purists who look unfavorably at gas grills, Karmel sees herself as an equal-opportunity cook and uses whatever best suits the time she has available.

In addition to managing her website, writing cookbooks and developing her line of grilling accessories, Karmel is the executive chef at Hill Country in New York City—considered by home-sick Texans and aficionados to be the restaurant with the most authentic barbecue in town. This summer, she plans to tackle barbecue’s close cousin—fried chicken—with the opening of Hill Country Chicken a few doors from the namesake’s sister restaurant. But have no fear: Home is where the heart is, and Karmel always will stoke her love for the element of fire.

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(Continued from page 7)

Parsley, Sage, Rosemary and Thyme Summer VegetablesThis rub can be used on steak and chicken, in addition to vegetables. Use any combination of vegetables you like.Rub:

2 tablespoons dried parsley 2 tablespoons dried rosemary 2 tablespoons garlic powder or granulated garlic 1 tablespoon kosher salt 1 tablespoon dried sage 1 tablespoon dried thyme 1 1/2 teaspoons coarsely ground black pepper

Vegetables:

3 tablespoons olive oil 1 small eggplant, cut into 1/2-inch thick rounds 2 small zucchini, cut into quarters, lengthwise 1/2 pound medium-size asparagus, woody ends removed 1/2 pound large button mushrooms 1/2 pound cherry tomatoes

1. To prepare rub, com-bine all ingredients in a medium bowl and stir well. The rub will keep in an airtight container up to 6 months. Makes about 1/2 cup. 2. To prepare vegetables, pour olive oil in an extra-large zip-top bag. Seal and massage to distribute oil throughout bag. Add vegetables, seal bag and massage to coat pieces well. Open bag and sprinkle 1 tablespoon rub inside. Seal and massage again. (You’ll have some rub left over.)3. Prepare the grill.4. Place vegetables in a grill basket and place on grill. If pieces are large enough, you can place them crosswise directly on the grill grate. Use larger pieces of vegetables and place on skewers, if desired. Cover and grill over direct medium heat 6 to 15 minutes, depending on the thickness of vegetables. Turn once or twice during grilling. The vegetables should begin to brown in spots (this indicates that their natural sugars are caramelizing), but should not be allowed to char.5. Remove each vegetable to a platter when done. Serve hot or at room temperature. Serves 6.

Nutritional facts per serving: 130 calories, 8g fat, 0mg cholesterol, 4g protein, 14g carbohydrates, 6g fiber, 260mg sodium

Recipe adapted from Soaked, Slathered and Seasoned, by Elizabeth Karmel (Wiley, 2009)

Steak with Three-Herb Chimichurri Sauce

1. To prepare Chimichurri Sauce, place garlic and next 7 ingredients (garlic through lemon juice) in a blender and pulse until emulsified. Add herbs a little at a time and blend until they are incorporated. Scrape down sides of blender jar as needed. The sauce should be thick and very green with the texture of pesto.2. Prepare the grill. 3. To prepare steak, remove steak from refrigerator and let come to room temperature. Pat dry with paper towels. Just before grilling, brush both sides of steaks with oil and sprinkle with salt and pepper. 4. Place meat directly on the grill grate and cook over medium-high direct heat about 5 minutes. Turn and continue cooking 5 minutes for medium rare. Cook longer for medium. Remove from grill to a clean platter and let rest 5 to 10 minutes before serving. Serve with 1 tablespoon Chimichurri Sauce per serving. Serves 4.

Nutritional facts per serving: 330 calories, 24g fat, 60mg cholesterol, 26g protein, 3g carbohydrates, 1g fiber, 510mg sodiumRecipe adapted from www.girlsatthegrill.com

Chimichurri Sauce: 3 garlic cloves 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon red chile pepper flakes 2 shallots, peeled and cut into quarters 3/4 cup olive oil 3 tablespoons red wine vinegar or sherry wine 3 tablespoons fresh lemon juice 3 cups tightly packed chopped curly parsley 2 cups tightly packed cilantro 1 cup tightly packed fresh mint

Steak: 4 (6- to 8-ounce) bone-in rib-in, New

York strip, porterhouse or T-bone steaks (about 1-inch thick)

1 teaspoon olive oil 1/2 teaspoon salt Coarsely ground black pepper

1. To prepare glaze, combine all ingredients in a small bowl and whisk well. You can use this glaze warm or cool. It will keep, tightly covered in a glass jar, up to 2 days in the refrigerator.2. Prepare the grill.3. To prepare pork, pat meat dry with paper tow-els. Lightly coat with olive oil and sprinkle with salt. Place pork on the grill grate over direct heat. Grill 5 minutes, turning occasionally. Move to indirect heat and cook 5 more minutes.4. Brush meat generously with glaze. Cook 5 minutes.

Brush again with glaze and cook 5 minutes, or until internal temperature is 145F. Total cooking time is 20 to 25 minutes.5. Remove from grill, and let rest 5 to 10 minutes before carving. Serves 8.

Nutritional facts per serving: 250 calories, 7g fat, 125mg cholesterol, 45g protein, 1g carbohydrates, 0g fiber, 290mg sodium

Recipe adapted from Soaked, Slathered and Seasoned, by Elizabeth Karmel (Wiley, 2009)

Pork Tenderloin with Mustard-Molasses GlazeGlaze:

3 tablespoons yellow mustard 1 tablespoon molasses 1 tablespoon apple cider vinegar 1 teaspoon olive oil 1 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt 2 drops Tabasco saucePork:

2 center-cut pork tenderloins (3 pounds total) Olive oil 1/2 teaspoon kosher salt

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A M E R I C A N P R O F I L E .CO M • PAGE 9

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Direct heat vs. indirect heatKarmel says to think “hot and quick” versus “low and slow” to figure out the best cooking method. Setting food directly over the heat source is called “direct heat” cooking. When food is placed opposite the heat source, meaning the coals are piled on either side of the food or just the outer gas burners are turned on, it’s cooked using “indirect heat.” Deli-cate foods, like shrimp, cook quickly over a hot flame. Ribs, on the other hand, take time to get falling-off-the-bone tender, so stick to indirect heat for them. There’s also combo cooking, where meat is browned over direct heat, then finished off low and slow over indirect heat.

Case closedAs Karmel says, you wouldn’t make a roast with the oven door open, and the same goes for grilling. Keep the lid closed; otherwise, you’ll lose the heat needed to cook your food properly.

Building your fireGas grills are foolproof. Open the lid, turn on the propane tank and light all the burners according the manu-facturer’s instructions. If cooking with indirect heat, leave the outer burners on and turn off the center burner once the grill is preheated. This will better circulate the air for even cooking.

Charcoal grills impart a distinct flavor and are well worth the extra time. Karmel recommends using a chimney starter piled with briquettes. Place crumpled newspaper under the chimney starter and light using a long butane lighter. Briquettes are ready to be dumped in the grill when they’re covered with a white-gray ash.

Preheating is keyWhether you’re cooking with direct or indirect heat, before you get started you must preheat the grill. Gas grills heat relatively quickly, in about 10 minutes. Charcoal fires take more time, at least 20 minutes or more to reach the white-ash stage. You can use the preheating time to prep your grilling ingredients.

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PAGE 12 • AMER ICANPROFILE .COM

ALABAMA—Among the first inductees into the Insurance Hall of Fame at the University of Ala-bama at Tuscaloosa (pop. 77,906) was Benjamin Franklin, an early proponent of fire insurance in Philadelphia.

ARKANSAS—The state’s first black person trained by the federal

government as a civilian licensed pilot was Milton Crenchaw, born in 1919 in Little Rock. Crenchaw helped to train the Tuskegee Airmen, the nation’s first black airmen, who distinguished them-selves during World War II. In 2007, Crenchaw received a Congressional Gold Medal.

GEORGIA—The inspiration for the 1991 movie Doc Hollywood, starring Michael J. Fox, was Dr. James Hotz, who came to south-west Georgia in the 1970s. Hotz opened a clinic in Leesburg (pop. 2,633) and became the county’s first doctor in decades. In the movie, a big-city plastic surgeon gets stranded in a small South-ern town, and residents convince him to stay as their physician.

KENTUCKY—Formed in 1815, Daviess County (pop. 91,545) was named in honor of Col. Joseph Hamilton Daveiss, a prominent lawyer and war hero who was killed at the Battle of Tippecanoe. A state clerk misspelled Daveiss, however, and though the General Assembly passed an act correcting the mistake, the county retained the misspelling.

LOUISIANA—Poet laureate Darrell Bourque, of Lafayette, represents the state as its literary ambassador. An English professor at the University of Louisiana at Lafayette, Bourque has authored several collections of poetry that capture the essence of the prairies and people of Acadiana.

MISSISSIPPI—The Magnolia State ranks as the most religious, according to a 2008 Gallup Poll based on more than 350,000 interviews. When asked “Is religion an important part of your daily life?” 85 percent of Mississippians said “yes.”

NORTH CAROLINA—Herbert Fisher, 104, and his wife, Zelmyra, 102, of Craven County (pop. 91,436), gave romantic advice via Twitter last Valentine’s Day based on their 85 years of marriage. The two married in 1924.

SOUTH CAROLINA—Zebras, bison, emus and donkeys are among the hundreds of animals that can be seen on a safari ride through more than 70 acres at Hollywild Animal Park in Wellford (pop. 2,030).

TENNESSEE—With more than 900 stores in 44 states, Tractor Supply Co., headquartered in Brentwood (pop. 23,445), is the largest operator of retail farm and ranch stores in the United States.

VIRGINIA—America’s oldest spa structure is an octagonal wooden men’s bathhouse completed in 1761 at the Jefferson Pools mineral springs in Warm Springs, which is five miles from The Homestead mountain resort in Hot Springs. Presidents and princes have “taken the waters” while staying at the resort.

WEST VIRGINIA—Established in 1934, Kumbrabow State Forest, near Huttonsville (pop. 217), got its name from parts of the last names of three men—Gov. Herman Kump, Spates Brady and Hubert Bowers—who helped the state purchase the land.

FLORIDA—The Florida Black Bear Scenic Byway runs through the heart of black bear habitat between Silver Springs and Ormond Beach (pop. 36,301) and traverses some of the state’s most pristine ecosystems.

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EVERY 10 YEARS for more than half a century, Norman Brown has pounded the pavement help-ing Americans fill out census forms, rallying fellow foot soldiers and befriending neighborhood pets—all with one singular purpose.

“Everybody in America needs to be counted,” says Brown, 74, a great-grandfather in Oakland, Calif., who has been counting Americans for the U.S. Cen-sus Bureau since 1960.

Brown was just 24 when he moved to San Fran-cisco from Rochester, N.Y., and learned that the Cen-sus Bureau was hiring temporary workers to knock on doors and ring the doorbells of people who did not respond to mailed questionnaires.

“I really knew nothing about the census,” recalls Brown, who was assigned to canvass Nob Hill, a neighborhood atop one of San Francisco’s highest hills. “It was quite a challenge walking up and down those hills—very steep.”

In addition to strengthening the muscles in his legs, the six-week job helped Brown develop the commu-nication skills necessary to approach residents wary about participating in the nationwide head count.

“For the first two days, I got no positive response at all,” he recalls. “I was baffled because I thought people would understand that participating was a civic duty. But you just learn how to present yourself and how to appeal to people’s sense of patriotism

Taking Count

PAGE 14 • A M E R I C A N P R O F I L E .CO M

ON THE JOBStory by Marta W. Aldrich, features editor • PHOTOS BY DAVID MUDD10 Facts

about theU.S. Census 1. The nation’s first census, taken in

1790 when George Washington was president, tallied America’s population at more than 3.9 million (compared with more than 281 mil-lion in 2000).

2. The once-a-decade count is required by the U.S. Constitution (Article I, Section 2) to determine the number of seats each state will have in the U.S. House of Representatives.

3. The government also uses the results to draw congressional and legislative districts, and to dis-tribute more than $400 billion to states and communities each year for everything from roads and schools to health care centers.

4. By law, the U.S. Census Bureau cannot share an individual’s responses with anyone, includ-ing other federal agencies and law enforcement entities.

5. Census information is kept con-fidential for 72 years. The 1940 census results become available for research at the National Archives beginning April 2, 2012.

6. The Census Bureau headquarters is in Suitland, Md. (pop. 33,515).

7. The 2010 census is the 23rd head count in U.S. history.

8. With only 10 questions, this year’s census form is one of the shortest in history.

9. The most expensive part of the process is when workers must visit households that do not mail back census forms. If 100 percent of households returned their forms, taxpayers would save $1.5 billion.

10. By law, the Census Bureau must deliver the 2010 population counts to the president by Dec. 31.

Census worker surveys Americans across five decades

Norman Brown, of Oakland, Calif., has counted Americans every 10 years since 1960.

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and humanity. You try to get them to volunteer to do something that is required by law.”

Since working on his first census, Brown has been training other census-takers, first in San Francisco and, beginning with the 1980 count, in nearby Oak-land. He sets a strong example for rookies.

“Norman is very adept at getting doors opened to him and then at presenting our message with sincer-ity,” says Tony Gonzales, 68, a Census Bureau manager in Oakland who is working with Brown on their third decennial count. “He’s a great communicator who mixes well with all segments and all ages.”

Brown took leaves of absence or time off from

his full-time jobs—first with the city of San Fran-cisco and later as a Sears sales associate—to resume his census work for a couple of months each decade. Today, he manages an apartment complex in Oakland.

“The census is something I believe in because I know firsthand how important it is,” says Brown, citing a youth jobs program that he managed from 1964 to 1982 for the San Francisco mayor’s office. “I wondered at first why other areas of the country were getting more funds than our pro-gram was. Turns out, it was because of our census count. That’s the data the federal government uses in its formula for distributing funds.”

His passion for an accurate census makes it easy for Brown to perform his 2010 assignment: speaking to community groups, college students and church congregations about the importance of participating in Census 2010. The vast majority of Americans, he says, are civic-minded people who “want to help and want to see things done right,” while those who don’t return their questionnaires often just need to be asked.

“The census is like voting,” he says. “Don’t com-plain about the services you’re not getting, or about losing your congressperson to another state, if you’re not being counted. We’re fortunate to live in a coun-try where we’re permitted to participate.” ★

Visit www.2010.census.gov for more information.

Brown trains census supervisor Karen Fong, of Alameda, Calif. FREE