Silk- A Magazine for Women

3www.silkthemagazine.com

Table of ContentsEditor’s Note . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

A Weigh of Life . . . . . . . . . . . . . . . . . . . . . . . . . .7

Tea Time In Norman . . . . . . . . . . . . . . . . . . . .10

Laughter Yoga . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Soy-It’s A Girl Thing . . . . . . . . . . . . . . . . . . . . .16

Women of Substance . . . . . . . . . . . . . . . . . .20

Ask A Man . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Covered In Silk . . . . . . . . . . . . . . . . . . . . .25-30

Aaron Wright, Editor

[email protected]

366-3533

Cathy Hanselman, Advertising Executive

[email protected]

366-3563

Nanette Light, Writer

Linda Henley, Writer

Michael Kinney, Writer

Kyle Phillips, Photographer

Jerry Laizure, Photographer

Marise Boehs, Designer

Jason Clarke, Webmaster

Saundra Morris, Advertising Director

Silk is a publication of

The Norman Transcript

with offices at

215 E. Comanche,

Norman, OK 73069

Cover Photo by

Shevaun Williams

4 www.silkthemagazine.com


Hello beautiful SILK readers,

SILK Magazine is experiencing a season of change this summer: As of this issue, I will be

taking over as editor. For my first editor’s note, I’d like to give you all a chance to get

acquainted with me.

My name is Aaron Wright (yes, spelled like a man’s). I’m relatively new to the Transcript,

joining the staff at the end of November 2009 as entertainment editor. I have always felt

that my journalistic talents leaned more toward community features so when the SILK

position came open, I was excited to be asked to take on the responsibility.

As well as being new to the Transcript and new to SILK, I am actually pretty new to

Norman. A Ponca City native, I moved to the metro-area to attend school at The

University of Central Oklahoma. After spending four years in Edmond, I have spent the

last two years living in the city. When I was offered the position in Norman, I didn’t know

what to expect from this far-south suburb. I thought it would be a town obsessed with the University of Oklahoma.

Instead, I found a great partnership between the two entities. I discovered a city agenda busy with activities for families as well as a rich

art scene. I loved Norman so much that I’m in the process of purchasing a house in the northeast side of town. I look forward to making

this wonderful town home and building a community here.

This magazine marks a historic time in my life as well. By the end of its shelf-life, I will no longer be a miss. Come June 19, I will be

changing my name to Mrs. Aaron Gray. We’re actually getting married right here in Norman, on the southeast side of town.

Well, there’s just a little about me. I hope to speak with many of you as the months progress. Please feel free to send story ideas, com-

ments, etc... to me.

Have a wonderful summer! Talk to you again in July.

Sincerely,

Aaron Wright

Letter From The Editor


The daffodils stood strong this Spring. Only twodays after their glorious grand opening, the snowcame (again) and I wondered what they would do.Would they bend? Would they break? Would theyturn brown, and wounded twist into a clump unableto be all they had saved up throughout the winter tobe?

Twenty-four hours after the March freeze, I hadmy answer: The daffodils would not be denied.And I loved everything they, in their yellow bril-liance, proclaimed.

Actually, they reminded me of a group of peoplewho took me along this year on a magical ride.Neither would allow a little unpredictability to keepthem from doing what they were bound and deter-mined to do.

I marvel at our world. From the Oklahoma red-buds whose purple lace just refuses to be erased bya relentless, wailing wind, to the hyacinths that pushtheir way erect before the sun has even had a chanceto beg them, nature just plugs on with intention.

For some species that�s a whole year of work for abrief but emphatic �wow�. For others it�s a stubbornthriving, like the English Ivy that overwhelms itspot�and the surrounding grass�.and the trees. Itjust will not go quietly, even if you try to make it.Both it and the splashes of here-today-gone-tomor-row wonder are so doggedly intent on being whatthey are called to be. That�s an art form in and ofitself.

Spring remindsus to keep thefaith, to look for-ward, to defy theodds. And it teaches us clearly that as the great ora-tor stated in Ecclesiastes: �To everything there is aseason, a time to every purpose under Heaven.�

So I shouldn�t be shocked when not even themoody Oklahoma weather can derail the moxie ofthe daffodil. But I can and should be amazed.Because that flimsy little flower had no businessshirking off the snow and unfurling itself. But it didanyway. And I, for one, stood at the window grin-ning from ear to ear, as I admired the stand it took.

©sh

ann

on

ho

.co

m

Displays of indomitable will always make myinsides smile.

I am now a huge fan of the flower I�d neverreally paid any attention to, much less appreciat-ed before. As I drive around town and see them

in bunchesand ins w a t h sw r a p p i n g

around houses and through lawns, I give them alittle tip of the proverbial cap for doing their jobno matter what.

Maybe it took the curve ball of a spring bliz-zard to give the daffodil a shot at extraordinary.Or maybe that little flower has been extraordi-nary all along and it simply took an atypicallate March snow to make me notice. Mattersnot. Either way, the daffodil has stolen myheart.

Where There’s a Will, There’s a Way





There’s a steadfast loyalty to the coffee bean in the UnitedStates.

But the ratio of coffee mugs to teacups is lessening as theline separating bean zealots from leaf enthusiasts blurs. Cafeowners and medical experts credit this to the relaxing ritualof drinking tea and the leaf ’s health benefits.

In fact, T.E.A. Café, 1241 Alameda St., owned by Viet andRitaweng Nguyen, who grew up in Taiwan and whose sisteroriginally opened the café to cultivate a fanbase for the tealeaf in the red dirt state, built a second location on campuscorner, 788 Asp Ave., because of the growing flavor for theteapot in Norman.

“It’s natural,” said Nguyen of tea’s popularity, as he sippeda cup of green tea, his favorite among the teas. “Coffee is nat-ural too, but this is more calming.”

The cafe’s brew masters have the art of tea brewing, culti-vated for thousands of years in Asia, formulated to an exactscience, nixing the beaker for a teapot, loose-leaf teas, pow-ders, tea bags and for bubble teas, boba balls—a small, black,gummy concoction made from a mixture of tapioca and car-rageenan powder..

The cafe’s jasmine green tea, for example, brews for six—not five or seven—minutes at precisely 58.8 check degrees

Fahrenheit. Nguyen said the cafe brews its teas about sixtimes a day for freshness,

The recipe for black tea, which is stronger tasting thangreen tea’s flowery undertones, is more lenient, boiling forless time at the hottest possible temperature, said employeeTemple Tucker, an OU graduate, who’s worked at the cafe fortwo years.

While the formulas for the base green and black teas thatlay the foundation for the cafe’s flavored teas are unwavering,tea concoctions—whether strained hot or shaken cold—areonly limited to employees’ imaginations, such as frontporch—a concoction of fruity syrups, including peach, pas-sionfruit, mango, strawberry—and one of the latest—blue-berry and lychee.

At customer request, these cold teas can be served sans bobaballs, but many opt for the gummy surprise that flows up thethick, colored straw.

“I mean, who doesn’t like candy in their drink?” Tuckerasked, noting the popularity of bubble tea as another employ-ee dished one out of the container for a customer to sample.And the café isn’t alone in stirring the teapot. Other Normandrink joints like Gray Owl, 223 E. Gray St., which opened inthe fall last year, said that while tea doesn’t necessarily rival

It’s tea time in NormanBy Nanette Light

Gray Owl, located on Gray Street in Norman, features a variety of loose leaf teas.


coffee sales, it’s a surprising contender.“We sell more tea than I thought we would. I don’t know

why. I guess it’s because you can only drink so much coffee,”said Mike Beavers, owner of Gray Owl, as he sipped a cup ofwhite tea, admitting that his tea consumption is defeateddaily by his coffee bean jolt, blaming the constant taste-test-ing of the espresso to his all-day caffeine induced high. “But I like tea. It’s cool,” he said, adding that tea orders are

usually higher in the evenings among those ordering in.“People who come in and sit for awhile will get it because youcan buy the infused leaves, so it’s like getting three cups forone because you can keep refilling it until the flavor’s gone.”

Tea’s high antioxidant count, particularly green tea, is asso-ciated with lowering the risk of cancer and heart disease, saidAllen Knehans, professor of nutritional sciences at theUniversity of Oklahoma’s College of Allied Health.

Knehans said people should drink two eight-ounce glassesof tea per day to reduce cancer risk. Those who are prone toiron deficiency, however, should avoid tea consumption withmeals, since it could interfere with iron absorption, he said.

He also cautioned against ordering sweet teas at restaurants,adding that the sugar overload used in these teas to sweetenthem—generally 12 teaspoons—could void any nutritionalbenefits of drinking tea.

“I’m not going to name names, but they’ll warm up thewater before dissolving the sugar so they can get as much

sugar as possible dissolved in the water,” he said.Instead, Knehans said tea drinkers should order unsweet-

ened tea and add the sugar themselves, about two to threeteaspoons.

Nguyen, who turned to tea for an afternoon pick-up as acaffeinated alternative to coffee—which he doesn’t like—credits Americans’ sugar craze to the lack of the nation’s teatime culture, adding that the bitterness of tea is an acquiredtaste.

“Norman has really embraced tea,” Nguyen said. “But Ireally wish Americans’ palates could adapt.”

Among the cafe’s page-long tea menu, which includes icedor hot milk teas, slushes, frappes, herbal hot teas and avoca-do with milk—a light green slush that Nguyen handed overby the spoonful for a taste—he suggested first-timers opt forone of the iced flavor teas, like the passion fruit green tea, oneof the tea joint’s best-sellers.

Beavers also recommended the English breakfast tea or EarlGray, one of the more popular flavored teas that Nguyencompared to a Lipton tea, for those just beginning to drinktea.

“This is what it’s all about. Relaxing, enjoying a nice cup ofhot water,” Nguyen said, as he sipped a cup of green tea, hisdaily drink of choice.

And as for those who opt for the bean over the leaf:“To each his own, I guess,” Beavers said.

While all teas come from the evergreen bush CamelliaSinensis, the harvest date and oxidation—a chemicalreaction that occurs when leaves are picked and begin towither and die—produces varying types of tea.

Green Tea — This type is not allowed to oxidize. It isquickly dried, panfried or oven fired to dehydrate theleaves. The health benefits of the tea are attributed to thisprocess, since it retains many of the ployphenols, cate-chins and flavonoids. Nguyen recommended T.E.A.cafe’s jasmine green tea.

White Tea — White tea is picked before the leaf budsfully open. The buds are quickly dried, producing someof the most expensive types of tea. This type is said tohave three times more antioxidants than green or blackteas. The polyphenols in white tea are known to dimin-ish free radicals that can lead to aging, wrinkles and sag-ging skin.

Black Tea — It is allowed to oxidize, ripening the tea toproduce a rich, robust flavor.

Oolong Tea — This type strikes a balance between greenand black teas because of the amount of time the leavesare given to oxidize. There are two types of oolong teas:green and amber. The amber types can oxidize a littlemore than the green oolong tea.

Herbal Tea — Since this kind doesn’t contain leaves, it’snot really considered a tea. Herbal teas are made fromseeds, roots, flowers or other parts of plants and herbs.Nguyen said this is one of the healthier alternativesbecause many are caffeine-free.

Flavored Tea — It’s typically a black tea soaked in natu-ral or artificial flavors. The most notable flavor is EarlGrey, which is flavored with oil of bergamot. Flavoredgreen and herbal teas also are available.

Different Types of Tea


How to brew the perfect cup of tea1. Use cold water. It retains more oxygen for fuller flavor. If tapwater is hard, use filtered or bottled water.2. Preheat your teapot. While the water is heating, fill yourteapot with hot tap water. Let it warm and then drain it completely. 3. Measure one teaspoon of loose leaf tea for every cup of water.4. For black teas, bring the water to a full boil.Remove the kettle from the burner as soon as the water begins to boil, otherwise all the oxygen will boil out of the water and flatten thetea’s flavor.5. When using more delicate teas like green teas, remove the teakettle from the heat before the water begins to boil at about 74 to 77 degrees.6. Before steeping, pour a small amount of hot water over the leaves to release some of their bitter tannins. Then drain immediately.7. Fill the teapot with boiling water. Cover the teapotand leave it to brew for about 4 to 5 minutes for black teas and no more than 3 minutes for green teas.

8. When the teais ready, pour it and

serve. Don’t keep theleaves in the water because

overbrewed tea tastes bitter.

9. Quality teas can be infusedthree to five times. Add moreboiling water, letting it steepfor less time with each

brew.



hen Cia Campbell’s students come into her yoga class,she encourages them to sign permission slips, ones thatgive them permission to laugh.

“It is a little bit silly,” said Campbell, who leads aLaughter Yoga Club once a month in Norman.

She said people have been conditioned to laugh only at what is con-sidered humorous. But there’s a difference, she pointed out: Humoris conditional and cultural. Laughter is universal.

The free club is designed to stimulate laughter so that people canexperience the health benefits of the action.

Each club session is at 7 p.m. on the third Monday of each monthat the Norman Unitarian Universalist Fellowship building, 1309 W.Boyd St.

“The emphasis is on the laughter rather than yoga postures,” she said.Campbell leads the club participants in exercises to stimulate laughter.For example, she’ll have them talk and laugh on their fake cell phones.Or she’ll have them pretend they just got their credit card bill and theyare overwhelmed with the charges.

“It kind of normalizes everyday situations that might be stressful,”she said.

Eye contact is key during the activities, Campbell said. It’s impor-

Yoga clubreinvigorates

lost art oflaughter

tant for stimulating laughter.“It becomes spontaneous and real really quick-

ly,” she said. “Human beings are wired to laugh.”Campbell said she tries to keep people laugh-

ing for at least 20 minutes of the 45-minute clubsession.

Loretta Logan-Sause attended her third clubmeeting in April. She heard about the groupfrom Campbell, who is in a dance group withLogan-Sause.

“Everybody’s here to laugh,” Logan-Sause saidin explanation of why she wants to keep attend-ing laughter yoga club sessions.

An even newer group member, Frank Lotito,who drives to Norman to join the group, said theanticipation of laughter stimuli drove him backthis month after his first meeting in March.

By Aaron Wright • Photos by Kyle Phillips

WThe Laughter Yoga group participates in an exercise at the

Norman Unitarian Universalist Fellowship Church. The concept

of Laughter Yoga is based on a scientific fact that the body can-

not differentiate between fake and real laughter.

Laughter Yoga Club classes

The free classes are held at 7 p.m. on the third Monday

of each month at the Norman Unitarian Universalist

Fellowship building, 1309 W. Boyd St.

Haha...Hah

“I keep coming back to see what else they’lllaugh about,” Lotito said.

According to the website of the AmericanSchool of Laughter Yoga, laughing has thepotential to lower blood pressure, lift peopleout of depression, increase endorphin levels,alleviate aches and pains, decrease stress andboost immune system.

In the remainder of the class, Campbellworks on stretching and breathing as well asleading participants in clapping and chantingexercises.

The class, which has been running since fall2008, has an average of 8-10 participants.The demographic is mostly seniors, butmany more young people are becomingaware of the benefits of the class, saidCampbell.

She attributes the older demographic topeople’s self-confidence levels.

“Until you get to be semi-retired, you stillcare about what other people think,”


Campbell said, again stating that participants haveto relax and get silly to really enjoy the class.

To illustrate her point, Campbell used childrenas an example. Children, she said, laugh for no rea-son. As people get older, they are told that laugh-ing for no reason is inappropriate; it shows a lackof self-control.

“We just have to get past our social conditionthat has made up stop laughing,” Campbell said.

The spread of Laughter Clubs began with thevision of Dr. Madan Kataria, according to thewebsite of Laughter Yoga International. Campbellsaid it is because of his thoughts on laughter thatshe keeps her yoga classes free. She said he believesthat because laughter is free, the clubs should befree.

“His mission is world peace through laughter,”she said.

It is Campbell’s goal to increase the classes tomore than once a month, however, she is lookingfor a free space where she can hold the class. Rightnow, she is under the umbrella of Friends Alongthe Path, a non-profit educational organizationcommitted to teaching principles and techniquesto promote physical, emotional, mental and spiri-tual well-being.

“We justhave to get

past oursocial

conditionthat has

made upstop

laughing.”

Cia Campbell Francie White acts out her part that was chosen

for her by rolling dice. White is a frequent member

of the Laughter Yoga class.

ahahaha...HA!

SA nutritional powerhouse, soy is a centuries-old source of

health and beauty. In China, a woman with soft, silky skin isoften called “Tofu Xi Shi” by her admirers. One of the FourBeauties of ancient China, Xi Shi was so captivating that sheheld the king and his kingdom in the palm of her hand.

Today’s women can take advantage of tofu’s benefits aswell. A rich source of complete protein, vitamins and min-erals—including B vitamins, vitamins A and D, calcium,iron and potassium—soy foods, such as tofu, are at the cut-ting edge of women’s health. Perhaps most exciting are newstudies linking soy foods to breast cancer prevention, reten-tion of bone density, weight loss and (oh happy day!) relieffrom hot flashes.

Soy for the Cure“Just one to two servings of soy foods per day during child-

hood and/or adolescence may reduce breast cancer risk inadulthood by as much as fifty percent,” cites research com-piled by the United Soybean Board. Evidence shows that soydecreases the risk of cancer by causing breast cells to become“permanently more resistant to turning into cancer cells.”

Formerly contraindicated for women with estrogen recep-tor-positive breast cancer, soy foods have now been given the“all clear” by a study published recently in the Journal of theAmerican Medical Association (Dec. ’09). Conducted byVanderbilt University in Tennessee and the Shanghai Instituteof Preventative Medicine in China, the “Shanghai BreastCancer Survival Study” evaluated more than 5,000 breastcancer patients over a period of four years. Researchers con-cluded that soy food consumption was significantly linked toa decreased risk of death and cancer recurrence.

Published alongside the landmark study was an editorialnoting that “patients with breast cancer can be assured thatenjoying a soy latte or indulging in pad thai with tofu causesno harm, and when consumed in plentiful amounts, mayreduce risk of disease recurrence.”

What Is That White Blob, Anyway?A virtual chameleon in the kitchen, tofu is adaptable to a

multitude of scrumptious dishes including salads, entrees anddesserts.

“Think of tofu as a sponge,” said Sammi Spratt, managerof east side Norman’s Asian Fusion restaurant. “It soaks upthe flavor of any food you cook it with.” The eatery’s head

chef, Miss Tui, can whip up nearly every item on the menuwith tofu—including soups, said Spratt.

Long a staple in East Asian diets, tofu’s soft, cheesy textureis the result of curdling fresh, hot soymilk. Excess moisture issqueezed out; and the remaining curds pressed into spongyblocks.

Also known as soybean curd, tofu can be found in the pro-duce section of most grocery stores and is available in firm,extra-firm, and soft or silken varieties.

One 18 oz. package supplies complete protein for a fami-ly of six for under $3.00. Because it contains no cholesteroland has little or no saturated fat, it’s a healtly food for thewhole family, including toddlers. Now there’s even sproutedtofu, which producer Pulmuone Wildwood of Californiaclaims is higher in protein content and more digestible thanregular tofu.

The Biggest LoserSoy foods also help shed the pounds, according to research

conducted at the University of Illinois. Elvira de Mejia, assis-tant professor of food science and human nutrition, foundthat soy has an effect on the regulatory hormones and recep-tors that are induced in the body to degrade lipids and reducebody weight. Soy works in weight loss “by boosting metabo-lism and not by reducing food intake.”

Eat, Drink, and Be Hot Flash FreeReady to say sayonara to irritating hot flashes? Isoflavones

are the key. Unique to soy, the bio-active compounds work inthe body by mimicking human estrogen. Classified as phy-toestrogens (plant hormones), isoflavones attach to certainreceptor-sites, exerting a weak estrogen-like effect to balancehormone levels without the risks and side-effects of conven-tional combined hormone therapy.

In a compilation of the research prepared for the UnitedSoybean Board, Mark Messina, Ph.D., adjunct professor ofnutrition at Loma Linda University, writes, “The low inci-dence of hot flashes in Japan gave rise to the initial specula-tion that isoflavones could be useful in their prevention. EvenChinese-American and Japanese-American women are aboutone-third less likely to report experiencing hot flashes thanCaucasian women.”

Soy products such as tofu, soymilk, miso, tempeh andedamame (soy beans harvested and eaten in the green phase)contain varying amounts of isoflavones, but are all richsources. One serving of traditional soy foods, such as three to


Soy - it’s By Patricia Harvey


four ounces of tofu or one cup of soymilk, provides about 25mg of isoflavones.

Bone Up on SoyA study by the Division of Nutritional Science at the

University of Illinois at Champaign-Urbana found that post-menopausal women with high concentrations of soy in theirdiet had stronger bone health. Dr. John W. Erdman, Jr.,author of the study, found that "results indicated significantincreases in both bone mineral content and bone density inthe lumbar spine" for women with a high-soy diet.

How to Do TofuBe sure to check the expiration date on the package. Once

opened, the remaining tofu should be rinsed and coveredwith fresh water daily.

When ready to use, press out excess water with a papertowel. Tofu’s porous texture will readily absorb sauces andfood flavors.

Next, slice it or dice it anyway you choose. Drained tofucan even be frozen and defrosted for a meatier, less squishytexture.

As with all cooking, follow safe food-handling procedures.Never prepare tofu on the same surface with raw meat.

Eat, drink and be soyful!

Resources:www.SoyConnection.comwww.foodnutritionscience.com www.sciencedaily.comwww.soymilkquick.comwww.soybean.org

girl thingGGlloossssaarryy ooff TTrraaddiittiioonnaall SSooyy FFooooddss

Green Vegetable Soybeans (Edamame): Large soybeansharvested while the beans are still green and sweet tast-ing. Edamame makes a great snack served cold or can

be boiled in slightly salted water for 15-20 minutes andserved as a vegetable. High in protein, cholesterol free;

sold both in the pod and shelled.

Miso: A smooth paste used to make soup and flavorfoods. Rich and salty.

Natto: Fermented, whole, cooked soybeans. Easilydigested; traditionally served as a topping over rice.

Okara: The pulp fiber by-product of soymilk. Tasteslike coconut; can be added to baked goods to boost

protein.

Soybeans: A legume, soybeans are the most abundantsource of protein in the world.

Soymilk: Made from soybeans that have been soaked,ground fine, and strained; an excellent source of pro-

tein and B vitamins.

Soynuts: Whole soybeans that have been soaked andbaked until brown; high in protein and isoflavones.

Soy Sauce (Shoyu, Tamari, Teriaki): Salty dark brownliquid made from fermented soy beans.

Tempeh: Traditional Indonesian food made from wholesoybeans mixed with rice or millet and fermented into

a nutty cake. Used for grilling, soups, casseroles or chili.

Tofu: Also known as soybean curd. Soft and cheese-like, made by curdling fresh, hot

soymilk with a coagulant.

Yuba: Bean curd sheets made by lifting and drying thethin layer formed on the surface of cooling hot

soymilk. Found in Asian food stores.

(Source: www.soybean.org)Tofu fingers, photo from soybean.org


What can you do with tofu? That’s

kind of like asking a 1950s housewife,“What can you do with hamburger?”

The two things most people object toabout tofu are the lack of taste and thetexture. You can either change these thingsor use them.

A few of the things you can do tochange tofu from the stuff you find in theplastic tub at the supermarket are:

• Marinate it. Cut the tofu into theshape you want first so you’ll expose themaximum surface to the marinade, and ifyou start it marinating in the refrigeratorbefore you leave for work it will be readywhen you get home.

• Freeze it. Then thaw it and leave it forawhile with a weight to press out thewater, and you will have a chewy texturethat soaks up your marinade like a sponge.It’s good crumbled up in things like chili,and it gives a nice texture to your tofu-based veggieburgers and loaves.

• Crisp the edges. Put a little cornstarchin your marinade or dip the tofu pieces inflour. Then flash-fry it or put it on agreased cookie sheet in a hot oven for a

short time on each side (like 500 degreesfor 5 or 10 minutes). This is good for cur-ries and stir-fries.

• Bake it. If you want to crisp the edgesas well as bake it, preheat the oven to 500and then turn it down to maybe 350 assoon as you put the tofu in. This is a goodtechnique for largish pieces you might usein sandwiches, tofu fingers, buffalo tofuwings, chicken-fried tofu with cream gravyor barbecued tofu.

When you’re changing your tofu, espe-cially if you’re adding texture, you maywant to use the kind that’s fairly firm.When you’re taking advantage of thesmooth and tasteless properties of tofu, it’susually the softer the better. Most of thesethings work best with silken tofu, the kindyou’re likely to find in asceptic packagingon the supermarket shelf instead of a tubin the refrigerated section. A few sugges-tions:

• Smoothies. By using tofu instead ofyogurt, you can play around with lemonjuice to get the exact amount of tartnessyou want, or none.

• Sauces. Same idea — no strong taste toovercome.

• Dips. Ditto.• Fake sour cream and mayonnaise. You

can cut the fat and calories down to some-thing your doctor would approve of.

• Creamy soups.• Cheesecakes.• Custards and custard pies.• Battered and deep fried tofu. Crunchy

on the outside, soft on the inside.• Mixing with veggies to make fillings

for dumplings, egg rolls, etc., when youwant the protein from the tofu but wantthe veggies to star unimpeded. Just keepstirring and nobody will know the tofu isthere.

• Scrambled tofu. This is one place thetub kind works better than the silken. Youbreak the tofu up into scrambled egg-sizedpieces, cook it with the sort of things you’dput in scrambled eggs (mushrooms, pep-pers, onions, whatever) and put in enoughturmeric to make it yellow. Or enoughsalsa to make it taste like breakfast. Orwhatever. Probably everybody who’slooked at a block of tofu and wonderedwhat to do with it has thought, “I couldscramble this” and most of them have suc-ceeded.

What to do with tofuBy Linda Henley, vegetarian

Crumb CrustIngredients:1 cup Vanilla wafer crumbs2 tablespoons Pecans, finelychoppedFilling2 tablespoons Soy margarine,melted1 pound Silken tofu1 pound Lowfat cream cheese3/4 cup Granulated sugar1/4 cup All-purpose flour1 tablespoon Grated lemonpeel1 tablespoon Vanilla3 Eggs3 Egg whitesChopped pecans, optionalFrozen berries, thawed

Instructions:Combine vanilla wafer crumbs,pecans and margarine; mixwell. Press mixture into bottomof 9-inch springform pan. Bakeat 375°F about 8 minutes oruntil golden brown. Cool onwire rack.In mixer bowl, beat tofu untilsmooth. Add cream cheese,sugar, flour, lemon peel andvanilla; mix until completelyblended.Beat in eggs and whites, one ata time; mix well. Pour fillingover crust.Bake at 375°F 50 to 60 min-utes or until filling is set andedges of top are lightly

browned. Cool onwire rack and refrig-erate overnight tocool completely.Remove ring andpress choppedpecans into sides ofcheesecake, ifdesired. Cut into 12portions, dippingknife blade in hotwater between eachslice.Serve 1 to 2 ouncesberries over each portion.* Chopped pecans, optional* Frozen berries, thawed

Nutrition Per Serving: 279

calories, 13.1 gm protein, 27.3gm carbohydrates, 13 gm fat,68 mg cholesterol, 272 mgsodium, 0.5 gm dietary fiber

A soy delight: Lemon Tofu Cheesecake


www.silkthemagazine.com


Bench Beauties

These three judges all love to read, received their law degree at the

University of Oklahoma and enjoy the chance they have to impact citizens

of Cleveland County. Learn about these women of substance in these

spotlight articles.

Stories by Aaron Wright • Photos by Shevaun Williams

“I wasn’t one of those people

who grew up wanting to be alawyer,” Cleveland County SpecialJudge Janet Foss said.

It wasn’t until she spent hoursupon hours in a courtroom as asocial worker for child protectiveservices in California that the lawgrabbed her interest.

“To me, the juvenile law area wasmy big motivator,” she said.

When she and her husband movedto Norman, Foss attended law schoolat the University of Oklahoma. Post-graduation, she got her first jobworking in the office of the districtattorney. After four years of servingthere, she was appointed to thebench. She’s remained a specialjudge for the past 18 years.

Foss spends most of her timefocused on family law cases. She han-


For Judge Jequita

Napoli, each docket shetries has moments thatimpact her as a person.

“It’s a docket made upof emotional cases,” saidthe Cleveland CountyDistrict Court specialjudge. Napoli primarilytries cases dealing withprotective orders,divorce, domestic vio-lence and guardianships.She also oversees theDiversions Court forMentally Ill personsaccused of felony ormisdemeanor crimes.

It’s the latter assign-ment where Napoli feels she is really able to make a difference.

Everybody functions and processes at different levels, said thejudge. By running a diversion court, Napoli is able to get to thebottom of what is stimulating the person to commit crimes.Sometimes it is just that the person needs more care or differentmedication. Often, Napoli, along with the help of a team ofcommunity agencies such as law enforcement, can help preventthe person from continuing the actions that put them in hercourtroom in the first place.

“We’ve got enough people to problem solve just about every-thing that comes up,” she said.

Napoli is a self-proclaimed Norman girl. In fact, it was as a stu-dent at Norman High that Napoli first got interested in govern-ment. That interest took her to law school at the University ofOklahoma. She then went into private practice until steppinginto a role as a municipal judge for the city of Norman.

Doing her part in furthering the quality of law, Napoli servedon the National Conference of Bar Examiners, holding the roleof chair in 2002-2003.

Through her time with the diversion court, Napoli has takenher compassion for the mentally ill outside the courtroom. Shecurrently serves on the PACT Advisory Board for the CentralOklahoma Community Mental Health Center and has since2003.

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dles many paternity tests and divorces, but shealso is able to work with juvenile delinquents. Fossvisits the Alan J. Couch Center each week to trycases. She said it is important to influence theseyouth at the youngest age possible to make animpact.

“The purpose behind the juvenile court is torehabilitate and make sure these kids are gettingwhat they need to not repeat the offenses that mayput them in adult criminal court,” Foss said.

Because juvenile law is a “creature of statute,”Foss said there’s not too much gray area. In herfamily law docket, however, the decisionsbecome grayer.

“When you deal in family law, the judge has somuch discretion,” Foss said, noting that she has toweigh and balance all side of the case justly.Sometimes, she said, she needs to take cases underadvisement and spend more time making a decision.

Generally, Foss said her caseload is full of emo-tional cases. To help her wade through the delicatenature, Foss relies on lawyers.

“A good lawyer knows how to manage that emo-tion,” she said. Good lawyers are important to thelegal system, she added.

Even with lawyers sifting through and presentingthe basics, Foss said cases can make an emotionalimpact on her, especially those dealing with difficultsubject matters like child molestation.

“Once you hear people’s testimony”, she said,“you know, really know, that these atrocities arereal and go on in your backyard.”

To keep from getting weighed down by the seri-ousness of some of the cases she works on, Foss bal-ances her life with many non law-related activities.

“It keeps you rounded out,” she said. She can regularly be found delving into works ofliterature or magazines and newspapers focusingon current events. Running is a recent interestshe has taken on as well. A former country resi-dent, Foss is fond of gardening, frequently attend-ing the Norman Farm Market to browse for plants.

“I’ll buy different things just to experiment,”Foss said.


The way Cleveland County DistrictJudge Lori Walkley’s mom tells it, inseventh grade Walkley was ready tohead off to Georgetown for law school.

In actuality, though, it took Walkleya couple of turns to decide to pursuelaw school, attempting the “realworld”, as she calls it, before runningback to get her degree.

She was even more skeptical aboutbecoming a judge. A statue of a pigwith wings sitting in her office is evi-dence of that. After being appointed bythe governor for a judicial position, shetold former judge Alan Couch that shewould be an elected judge when pigsfly. Soon after, she was voted on thebench.

“I’ve always said God was going toput me where he intends me to be,”Walkley said.

And she feels law is a good fit. Walkley began her career as an insur-

ance defense lawyer for an OklahomaCity firm Durbin, Larimore andBialick.

“That was such a fabulous education-trial by fire,” Walkley said.

While pregnant with her middlechild, Walkley decided to move back toNorman to work with her husband atDavid Bernstein’s law practice focusingon civil trial work and family law. Sixyears later she found herself workingwith attorney Ben Benedum, and twoyears after that, she had taken the titleof judge.

As a district judge, Walkley handles avariety of case, ranging from the heavi-est felonies to child support cases.

She also does a fair amount of admin-istrative work for the court system. Sheis proud of cooperative programs shehas been able to implement with othercounty officials such as the pre-trialrelease program.

Walkley said most of what she does,though, is sentencing.

“There has to be a level of accounta-bility,” she said. Everybody needs astopping point, she said. It is her job tobe that point.

Walkley said she readily accepts thatresponsibility, but nonetheless, finds itdifficult to perform tasks such as sign-ing death warrants.

“It should be difficult,” she said, not-ing that judges who don’t feel sadnessover signing these need to reconsidertheir role.

It’s her family law, docket, though,where Walkley feels she makes the mostimpact. For the sake of future genera-tions and today’s children, Walkleywants to help families maintain strongties, even through divorce.

“I firmly believe strong families buildstrong communities,” she said. Walkleylives this ideal, changing directions inlaw when she was a young mother soshe could devote more time to her fam-ily. She said it took a realization oneday that life is about more than workand success.

“Being a lawyer is what I do,” she

said. “Being a mom is what I am, beinga wife is what I am.”

When not spending time with herthree daughters or husband, Walkleyenjoys reading. She has a tendency tonavigate toward self-help books.

“I constantly want to be better atwhat I’m doing,” she said. Historicalfiction novels are also a favorite.

Walkley has also recently taken aninterest in photography, purchasing acamera and trying to get involved in aclass.

When she hangs up her robe at theend of the day, Napoli becomes thefamily-centered, sports-loving readerthat her friends and family know heras. Married almost 33 years to AlbertNapoli, the two have a son who is asenior at Norman North High Schoolthis year. A family activity for theNapolis is watching OU sports, whereAlbert works as an operator for theOU Athletic Department base com-

munications. Napoli describes herselfas a voracious reader, often purchasingbooks the day they are released.

“As a kid, I had my own card cata-log of all my books,” said Napoli.Fitting for a woman who said libraryscience would have been her field ifshe hadn’t pursued law.

But love of fiction aside, Napoli isdedicated to her profession and thechance she has to assist people in

turning their lives around. “You have the opportunity to say

something to people everyday,” shesaid. “Everyday, I’m hopeful I havethe right words to have a positiveimpact on the people I see.”

“I’ve always said God was going to putme where he intends me to be.”

- Judge Lori Walkley


The “PICTURE PERFECT” Makeover Contest

Yes, we are giving away a makeover for one lucky woman!Manicure and Pedicure from - Salon de Beaute

Facial & Makeup from - Le Visage Day Spa & Skin Care ClinicCut, Color & Style from - Take Five

Clothes - Dillard's

Please write to us (in 300 words or less) and tell us why this woman deserves to be SILK'S “PicturePerfect” Makeover winner! Also enclose a current photo of the lucky woman.

The winner will be announced in our July/August Issue. All stores participating are in the Norman,Oklahoma area. The winner must be present on makeover date. Date will be determined after winneris chosen. Date will be convenient to all parties.

Attach the following entry form to your essay and mail to SILK Magazine, P. O. Drawer 1058, Norman,Oklahoma 73070. Essay and entry form must be received before June 11, 2010.

Nominee’s Name ___________________________________________________________________

Address ________________________________________City & State _______________________

Contact # ________________________________________

Submitted By __________________________________________ Relationship ________________

Contact # _______________________________________


QQuueessttiioonn:: During the summer, me and my husband each get oneweek of vacation. While I want to spend time tanning and near thebeach, he just wants to watch sports. Do I just make him do what Iwant or should I give in to his plans?Answer: With the summer months on their way, a bitter argumentis being had in many households across the country. Whether it's amarried couple with four kids or a couple that have been dating fora couple of years, deciding where to go on vacation cannot onlycauses major blowups, if not handled properly, it can cause rifts in arelationship.

That is because men and women hardly ever want to go to thesame place.

To most females, the ideal of a vacation involves some type ofbed and breakfast or trips to Hawaii to watch the sun set whilelounging on the beach. To a man, that is a slow death.

Conversely, men want to go watch a three-game homestand oftheir favorite baseball team or spend a week in Las Vegas. Neither isa ideal spot for a wife or girlfriend looking for quality time.

What many couples do is try to come up with vacation ideas thatboth of them will like. All that gets you is both people hating halfthe trip, which makes for a poor vacation.

The best thing to do is take turns every year. One year youchoose, then allow your man to pick the destination the next. Nomatter what you come up with, you each make a promise to jump

at it enthusiastically or they forfeit their turn next year. With that in mind, here are a few vacation ideas that should suit

both sides.Her choice: Romantic Spas. According to Vacation Idea.com, a

relaxing spa vacation is a perfect way to spend more time with yourpartner while indulging in relaxing treatments. Not to mention thata spa vacation package for two is a great romantic gift idea for thatspecial occasion. Whether you are planning a stay at a spa resort, orwant to escape for an afternoon to a day spa, there are numeroustreatments you can enjoy. Many spas offer special suites for coupleswhere you can indulge in a massage and a bath.Example: www.vacationidea.com/spas.html

His choice: Adventures Camps. Sportsfantasycamps.com tellsprospective campers that they specialize in turning the fantasy ofplaying professional sports into reality. Participants will enjoy thesame playing conditions and amenities that the pros get. Theamenities include professional playing surfaces and venues, thehighest quality uniforms, clubhouses, trainers, as well as access toseveral former professional athletes. Example: www.ultimatesportsfantasycamp.com.

These are just a couple of ideas that could help alleviate anyarguments that may arise. If not, just go on separate vacations. Inthe end, that may be the safest bet to keep a relationship happyand stable.

Ask a ManBy Michael Kinney

YMCA Healthy Kids • Altrusa • Junior League

Silk

Covered in

YMCA Healthy KidsPhotos by Cathy Hanselman

Echo Farris and Natalie Wilson

Dalton Black and Knight Gossett

Ty, Avery and Rylee Hunter

Eric and Rachel McMullan

Camryn McMahan26 www.silkthemagazine.com

Altrusa 4th AnnualSpaghetti Dinner

StepbrothersPhotos by Cathy Hanselman

Jane Bryant and Betty Ruth JacksonErin and JennaNewcomer

Martha Aughe, Melba Jordan, Donna Greenway, Maryanne Fischer and Becky Aguilar

Keith Allen, Jo Nipper, Jean Ann Marshall and Jonni Noah

www.silkthemagazine.com 27

Junior League Casino Royale

Embassy Suites Hotel

Photos by Kyle Phillips

Celisse Compagni, Emily Leidner, and Amanda Achord

Rhonda Mcalester, Gina Thompson and Tonja Castro

Steve Mann, Jennifer Morgan

Amanda Clark, Marissa Adler, Tommy Adler, Erin Hofmann and Evan Reddell

www.silkthemagazine.com28

Kate Butler, Tyson Stanek, Jonnina Benson, Marla Parish and Dick Parish

Erin Cowan, Derick Colwell, DJ Nuzum and Malissa Nuzum

Beth Gifford, Pam Ghanaati, Jenna Richardson, and Chad Workman

Joe Walso and Ashley Deming-Walso

Matt and Anne Clouse


Red Cross La Gran FiestaEmbassy Suites Hotel

Photos by Kyle Phillips

Kathy Marley, Sara McClere, Stephanie Haxell, Hillery Bruner, Clay Bruner , Jake Haxel.

Cindy Plowman, Charlie Plowman, Deanna Chambers, Randy Chambers,Patti Thompson, Randy Thompson, Mike Newcombe, Susan Newcombe

Kate Linkous from Shall We Dance gives lessons to those whowant to participate at the La Gran Fiesta fundraiser

Dot Adkins, Cindy Pullin, Mike Pullin, Jennie Eddy, Steve Eddy

Sitting: Sandy Kerr, Marrae Quinn, Dan Quinn, David Drennan,Standing: Sam White, Sandra Drennan


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