Even in the dead of winter, I found myself craving ice cream at the UNL Dairy Store in Lincoln, Neb., when I visited there over the holidays. The store has been around since 1917, when it was called Varsity Dairy, and today it provides experience, equipment and facilities for the University of Nebraska’s Food Science program.

Plus, the ice cream is so darn delicious. Creamy, too. I am partial to the Scarlet and Cream flavor, and not because those are the Cornhusker colors. (To be honest, I couldn’t care less about football, but the state still allows me to visit occasionally.) The mint flavor is bright green and named in honor of 4-H, the ubiquitous agricultural organization found in small schools across Nebraska. College students work the counter at the Dairy Store, and it’s tradition for UNL alumni to bring in their own little Cornhuskers for a scoop.

The first time I visited, I couldn’t resist buying a slab of their cheddar cheese, perfect for soups and sandwiches; they also sell meats like salami and summer sausage, as well as local honey. With a dripping cone in hand, I wandered the halls of the visitor center, perusing old photos of dairy companies in the smaller cities across Nebraska, with several towns and milk brands recognizable from my childhood.

If you’re visiting the East Campus of UNL, several other places are worth a look: Maxwell Arboretum, the International Quilt Study Center (with 2000 quilts in its collection) and the Lester F. Larsen Tractor Test & Power Museum. My favorite pizza can be found at Valentino’s, famous throughout Nebraska for its hearty buffet. Students drool at the mere mention of this place, and so do I. If you go, save room for ice cream at the UNL Dairy Store, because it’s just across the street.

Before she got her record deal, Sarah Johns made ends meet in Nashville by teaching spin classes – a high-intensity workout on stationary bikes common in fitness clubs.

“I taught spin like four times a day. I mean, my legs were just huge,” she says. “I taught that and I taught Body Pump and I taught a bunch of classes. I remember one time, I did kickboxing. Honey, let me tell you something, I could tell all those women in there were like, ‘What the hell is this woman even doing? She doesn’t even know how to do it.’ I was like, ‘Kick. Kick,’ because I thought I could make 30 bucks if I told them I knew how to do it. I had no idea. It was the worse class I’m sure any of them ever had.”

Fortunately, she landed her record deal on RCA, and she’s spending the early part of 2008 promoting a new single, “He Hates Me,” as well as opening concerts for fellow traditionalist George Strait. It’s certainly easy to munch on junk food on the bus, but Johns is determined to stay in shape while she’s criss-crossing the country.

“You just try not to eat all the bad stuff. They have full catering services out here and everything. I’m trying not to eat that bad and maybe walk the stairs and really watch I’m eating, more than anything,” she says. “I went in there for lunch and they’ve got hamburgers and pasta and all of a sudden I was like, ‘I’ll do a salad with fat-free ranch.’ I hate fat free reach, I hate it. But I got it.”

Since she doesn’t want to go back to her small Kentucky hometown, Johns says she’s determined to do everything she can to promote her singing career, which means she’ll inevitably work up an appetite. In that case, she’s certainly on the right tour.

“Tonight we’re supposed to have some good steak and you know George isn’t eating crappy steak,” she says. “It’s the good stuff.”

When new artist Luke Bryan gets time off from touring to go back to his hometown, he will most likely be found outdoors. “When I go home [to Georgia], outdoor stuff is a big part of what we do. Anytime I get home I’m bee-lining it to the woods,” says Bryan, who sings about his rural upbringing in his new single, “We Rode in Trucks.”
 
And when he heads for the trees, he often takes his four-legged friend, Maggie. “She’s an English Cocker, black and white, about 25 pounds,” says Bryan. “English Cockers are a little hunting dog that’s popular down in south Georgia. They’re great little retrievers. I’d always grown up with Labs, but it’s gotten too hot in south Georgia now to go hunting with Labs, so English Cockers have gotten popular.”
 
Bryan says he and his wife got Maggie as a pet, but as an avid hunter, it didn’t take him long to put his pet’s work skills to the test. “I do hunt with her, but not as much as I’d like to,” he says. “She’s pretty incredible at retrieving. My wife’s father has trained a lot of dogs, and he says Maggie is one of the best he’s seen. She’s really smart.
 
“I think her best characteristic is that she has so much drive and energy,” he continues. “I can take something that will sink and throw it into the shallow end of a swimming pool, about four or five feet deep, she will dive to the bottom to get it. She’s like an otter. She’s just got a lot of drive, and if she sees something to retrieve she will not quit until she gets it.”

Photo credit: Angela Marie Bertrand

Lee Brice may be best known for co-writing Garth Brooks’ “More Than a Memory,” but he’s also making a name for himself inside the kitchen. Brice recently invited a small gathering of about 40 music industry and media representatives for a chili celebration at Curb Records in Nashville. (He also records for the label.) When he’s not cookin’ up lyrics, he’s blending garlic peppers and tomato paste, perfecting his scrumptious chili recipe. Luckily, I was able to nab a bowl (or two). Loving to eat like I love my country music, this assignment was right up my alley. I have to admit, after the first bite I secretly wanted to grab the pot and run, keeping each mouth-watering bite for myself. However, seeing how this would be embarrassingly rude and unmannerly, I opted to talk with Brice instead and ask him about this delectable dish.

“I like my chili thick, meaty and almost like you have to eat it with a fork, not a spoon,” he said. “It’s got to sit overnight. You know how spaghetti is better the next day? It’s because all that stuff gets in there and twirls around and really gets in the meat.”

Unfortunately he can’t share his recipe. “I’m gonna have to tell you my secret ingredients later,” he laughed, “Because I’m not quite exactly sure. When I make my chili, I just throw it all in there.”

However, he’s not one to fool around in the kitchen. In fact, chili isn’t even his forte. “I’m really known for ribs and wings and these things called chicken roll-ups,” he said. “I really do cook a lot.”

Sitting at a picnic table inside The Salt Lick – the famous barbecue restaurant just outside of Austin, Texas – I briefly put down my fork and declared to my friends, “I am so happy right now.” Then I started piling up my plate with more brisket, ribs, potato salad and pickles. We wisely brought our own light beer to wash it all down.

Texas is justifiably famous for its barbecue, but sometimes it’s simply yanked from the smoker, slapped on a sheet of butcher paper and then you’re on your own. No forks, no sauce. That’s not the case at the Salt Lick, whose interior resembles a wilderness camp lodge, and it would surely be the greatest camp ever. Sure, you can peruse the menu, but I prefer the sampler plate. It’s less than $20 (cash only) and they bring you as much as you can possibly eat. As delicious as it is, you’ll eat more than you ever thought possible. My favorite is the brisket slices, which I slather in sauce and smash in a roll. The ribs are succulent and the sausage chunks ooze flavor. One of my friends ordered the chicken and picked it clean. Most of us saved room for dessert, and I would recommend the half-hour drive from Austin just for the warm, generous serving of peach cobbler with ice cream.

Whenever I visit a barbecue restaurant in Texas, I am always struck by the number of families sharing a table – old and young, large and small – and the diversity among the meat-eaters. Barbecue and music are a way of life there. (Indeed, there was a duo singing country songs when we arrived.) It’s a lovely way to spend a lazy afternoon, stuffing yourself, then driving back to Austin for a much-needed nap.

At 52, the country superstar is slimmer, prettier and perkier than ever. But though she certainly takes care of herself, the real secret to staying youthful, she tells Quick & Simple, comes from the inside. 

“I love being 50, and I will love being 60, too,” says Reba McEntire. “Age has never bothered me because I’m having a good time.” In fact, the entertainer admits, the key to her seemingly endless youth is probably just laughing — as often as possible. “It is so very important,” she insists. “It’s right up there with my love for my family and my relationship with God. I know God meant for us to laugh a lot.” And no one, Reba notes, deserves more credit for constantly keeping her in stitches than her manager/husband of 18 years, Narvel Blackstock, 50, their 17-year-old son, Shelby, and her stepkids Chassidy, Shawna and Brandon, all in their 20s.

“I pretty much surround myself with people who make me laugh,” Reba says. “That was the greatest thing about being on the Reba TV show. Those people were not only funny on television, they were even hysterical at the rehearsals. We had a lot of fun together, and that was important. Comedienne Melissa Peterman opens the show for me now during my concerts, and I look forward to her part of the show more than anything, because she makes me laugh.”

Not surprisingly, Reba’s health-and-fitness regimen has a “keep it light” quality as well. Revolving around daily vitamins, strict sun-avoidance, lots of water and brisk 30-minute walks three to four times weekly, it’s more about common sense than impossible-to-follow rules.

And with an admitted weakness for desserts and all things Mexican, she’s not putting herself through any tortuous dieting paces, either. “I love the chips and salsa and margaritas,” Reba says, noting that her favorite South of the Border combo is red beans, fried potatoes and cornbread. Though the singer is careful about what she consumes — with a family history of Type 2 diabetes, she believes in healthy eating, watching portion sizes and cutting back on sugar — she doesn’t consider any food off-limits: “I wake up in the morning thinking, ‘What can I have for breakfast? What will I have for supper?’”

And while makeup artist Brett Freedman even credits Reba’s lack of rigidity with keeping her complexion youthful, the star herself connects it to nightly makeup removal and an herbal facial cleanser from Noevir, the Japanese skin-care line, which she special-orders. “I’ve been using it for 16 years,” she says. “I’ve tried other products, but I like it the best.”

 Read the full story from Quick & Simple magazine.

You’d have to be blind not to notice that Keith Anderson is pretty buff. After all, the “Pickin’ Wildflowers” singer was named Men’s Fitness magazine’s “Ultimate Country Star,” one of People’s 50 Hottest Bachelors, and he was once runner-up in the Mr. Oklahoma bodybuilding contest. But Anderson’s fitness credentials go beyond good looks — this certified country hunk is also a certified personal trainer. 

“I was a fitness trainer for three years in Dallas, and after I moved to Nashville I did it for another two years,” he says. “Fitness is important to me for many reasons. One is you feel better, not just physically but mentally and spiritually. You feel better when you’re in shape — your clothes fit well, your energy level is up. When you’re an artist and you’re out on the road every day, you’re not eating that well, and if you can get a good workout in every day it can make a difference. Plus you’ve got to look as good as you can for the photo shoots and videos.”

The Miami, Okla., native was a sports star as a kid and played baseball in college until an injury sidelined him. “I started gaining a little weight and got bummed out,” he says. “A guy I knew from the football team got me into the whole bodybuilding/body sculpting thing. After college I moved to Dallas and got certified as a personal trainer. I put a band together, and I would do that during the day and play in the band at night.”

His athletic experience taught him a lot about his body and made him a tough trainer. “I was pretty strict,” he laughs. “As a trainer you want to work on every body part, and most people do not want to work on their legs — all they want to do is work on their upper body. And that’s probably one of the things I learned from bodybuilding was to develop the definition and shape of the legs. So I really had a lot of leg workouts.”  However, Anderson doesn’t consider his lower body his best feature. “My legs are not are not my favorite body part — they’re short and stocky,” he says. “I don’t know, I guess probably my arms are my best body part because all the Andersons have kind of big arms and big shoulders.”

Even with his regular gym schedule, Anderson admits it’s not easy staying fit. “Now it’s a constant battle with the old gut, trying to keep the old six-pack going,” he says. “When you’re 21, you can drink beer and you don’t have to worry about it, but now it’s hard to keep the weight off!”

Where would country artists like Gretchen Wilson be without their blue jeans? You, too, can look like a million bucks in your denim by picking the right jeans for your body type. Side seams should be straight. If they’re curved, your jeans are too tight. You shouldn’t have lines across the crotch area, a baggy crotch or seat, or a gap in back when you bend over. Use these guidelines to find the right fit:

Petite/boyish: If you’re small, look for narrow jeans to accentuate thin legs. Tapered ankles create curves, and straight legs are easier to hem. Brands to try: Jag, Banana Republic, Cigarette Ankle Jean by Joe and Kasil’s Chelsea.

Tall: Those with long, thin legs are about the only people on the planet who look good in skinny jeans. If you’re tall with curves, look for a boot-cut style so the ankles balance your hips. Check out: Paris Blues Wide-Waistband Skinny jeans (a fave of long-legged Taylor Swift), Old Navy Ultra-Low Waist Skinny jean, Rock & Republic.

Full middle: Avoid low-rise jeans that can create “muffin tops.” The waist should hit across the tummy, not above or below it. Look for a boot cut or straight legs to balance out the mid-section. Try: Tummy Tuck by Not Your Daughter’s Jean, Gap, Paige Premium, Levi’s.

Full hips and thighs: Look for a dark wash and stretch denim to slim you all over, and a straight or trouser leg to create a long leg line. A mid- to higher waist can enhance an hourglass figure. Jeans with faded fronts make thighs look slimmer. Options: Gap Boot Cut Jeans, Levi’s, AG Legend jeans, AG Club jeans.

Plus size: Wide waistbands can cinch the middle and a dark wash has an all-over slimming effect. Look for fading on the front to make thighs look narrower, stretch fabric to hug curves, a relaxed fit, and a flared leg to balance hips. Options: Eddie Bauer Natural Fit Boot Cut Stretch Jeans, Diva by Old Navy.

To enhance your rear view, choose back pockets that are proportional to your size. Large pockets make your rear look smaller and small pockets widen and flatten your backside. High, angled pockets act as butt-lifters, and flaps help fill out small booties. Seams that go straight across the back flatten the rear and angled seams make it look rounder. Check out: Belladonna by Fidelity, True Religion Joey Stretch Jean, Hudson, Joe’s Jeans.

It’s understandable if wine isn’t the first thing that comes to mind when you think of Kix Brooks. After all, as half of the record-breaking country duo Brooks & Dunn, Brooks’ name has become almost synonymous with honky-tonks and everything that goes with them (including a certain popular beverage that isn’t wine).

Nonetheless, Brooks will soon be making a name for himself in a very different world. On February 3, the country star will officially launch his latest business venture, Arrington Vineyards, a winery located on 75 acres in the town of Arrington, Tenn., about 30 minutes south of Nashville. They currently offer 12 different wines, including Stags’ White (described as a medium bodied dry white), Desert Rose (a dry rosé), Red Fox Red (a red blend) and Raspberry (a sweet fruit wine).

“Being from Louisiana, I’ve been drinking for a long time,” Brooks joked to Nashville Wine Press. “But there is a difference between drinking wine and appreciating wine. By the time I had kids, drinking became less of a party and more of an appreciation. I’m still far from a connoisseur, but it’s enjoyable to hang out with people who are and can help you appreciate nuances. Wine is like golf in that you can always get better at it over time, but never really know all the answers.”

Brooks cites country stars Tim McGraw, Faith Hill and Martina McBride as fellow wine buffs, and Aaron Tippin, who makes his own Muscadine variety. But Brooks is the first one to take his appreciation to this level, partnering with winemakers Fred Mindermann and Kip Summers to start his own wine business. “Right now, I am doing more listening than I am talking,” Brooks continued. “One thing we are hoping to do is have a few concerts out at the vineyard and make it a great experience for people. As I learn more about the winemaking process, I’ll feel better equipped to talk about it.”

The February 3 kick-off party for Arrington Vineyards will coincide with the Super Bowl kickoff. Held at the Blue Smoke Restaurant and Jazz Standard in New York City, the event will include football viewing, wine tasting, barbecue and entertainment. Proceeds benefit the TJ Martell Foundation.

If you’re like me, your idea of New York City might be summed up by Eva Gabor (as Lisa Douglas) singing the theme song to Green Acres: a penthouse view, Park Avenue, the stores, Times Square, and so on. But if you’ve had your fill of shopping and shows and great restaurants, try a totally different NYC experience — a trip to the Cloisters.
 
The Cloisters is home to the Metropolitan Museum of Art’s collection of art and architecture from medieval Europe. Built on a hill with parts of medieval French cloisters, the museum looks like a big castle set on four acres overlooking the Hudson River, which makes a wonderful retreat from the bustle of the city. (Heck, it would be nice just to sit for a while and take in the view of the water). Yet it’s just a subway ride away: Hop off at 190th St. and walk or take the bus to the front door.
 
Three of the cloisters showcase gardens planted according to information found in medieval writings. Works of art include paintings, stained-glass windows, column capitals, manuscripts, sculpture and tapestries, including the Unicorn tapestry series, the Met’s most famous medieval hangings, created around 1495. The series depicts hunters chasing and stabbing a unicorn (stunningly beautiful, but it made me sad). Other celebrated pieces include a 12th-century ivory cross from the English abbey of Bury Saint Edmunds; stained-glass windows from the castle chapel at Ebreichsdorf, Austria; and a 13th-century stone Virgin from the choir screen of Strasbourg Cathedral in France. Those who enjoy religious-themed art will be in heaven, so to speak. Nearly everything depicts the Virgin Mary, one of the saints, or various events in the life of Jesus.
 
I love looking at architecture, so the Cloisters building itself was a treat for me. In every room were columns, arches, corbels, doorways and other architectural pieces, all hundreds and hundreds of years old. An ornamental corbel holding up the ceiling in one room made me smile: It depicted two kids sitting side by side, each with one arm around the other, one finger pulling back the corner of the other guy’s mouth.
 
On your next trip to the Big Apple, say “Goodbye city life!” and take a trip back in time at the Cloisters.

photo credit: Suzanne Harper