IN THIS ISSUE
28 A better way of doing business
Certi;ed B Corp businesses ;nd
that being green helps keep them
in the black.
By Steven Van Yoder
FOR YOUR TABLE
40 Charcuterie
A charcuterie board is a creative way
to present a unique array of appetizers.
By Jennifer Crain
43 Filet mignon
Lean, buttery and meltingly tender, ;let
mignon makes a delicious holiday meal.
By Liz Pearson
55 After-dinner and dessert wines
Finish your special holiday meal with
a delicious port, sherry, Sauternes
or ice wine.
By Annette Alvarez-Peters
FOR YOUR HEALTH
60 Caregiving
Being a caregiver isn’t easy. Follow
these tips to help you become an
effective caregiver.
By Roberta Carson
63 The brain/heart/food connection
Brain- and heart-healthy foods
are at the core of the MIND diet plan.
By Ilene Raymond Rush
Plus: Aortal aneurysm.
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Pet safety 89
COVER STORY 32
Putting
recipes to
the test Test chefs and co-hosts of America’s Test Kitchen, Bridget Lancaster (left) and Julia Collin Davison create, test, taste and entertain.
BY STEPHANIE E. PONDER
CONTENTS
DECEMBER 2017
Volume 32 Number 12
ARTS & ENTER TAINMENT
83 Pennie’s Pick: The Husband’s Secret
Author Liane Moriarty’s ;fth book
takes a dark dive into murder.
By Judi Ketteler
85 James Patterson
The proli;c writer never wants
to bore his reading audience.
By Shana McNally
89 Keep your pet safe for the holidays
Author and former vet James Rollins
provides safety tips for Costco members
in this Connection exclusive.
By James Rollins
Plus: Staff book pick, page 87
DEPARTMENTS
7 Front End
By Sandy Torrey and Tim Talevich
11 Member Comments
Letters from our readers.
13 For Your Business
Small-business tips from experts.
17 Consumer Connection
By Amanda Horowitz
19 Tech Connection
By Marc Saltzman
21 Travel Connection
By Peter Greenberg
24 Informed Debate
Should bosses and employees
friend each other on Facebook?
108 Member Connection
Members changing the world.
CONTINUED ON PAGE 5
