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December 28, 2012     Post-Gazette
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December 28, 2012

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Page 6 'P'OST GA' , DECEMBER 28; 201"2 ALL THAT ZAZZ _ b_.___~y Mary N.._... DiZazzo No New Year's Resolutions Today Ciao Bella, ~ Clean out that Here goes another /~.,~ ~V I N,,_~ closet! Donate. Do- Happy New Year in all [ lu -, |z ~ nate! Buy your- its glory! The count- ~ .o 8 ~~ self a whole new down reminds us of a ~'~~ outfit or better yet new beginning to new wardrobe. start off a new slate! //~'~~ Step into some Just imagine all the~ .~ bright colors. Win- possibilities. Life "~ ~ter can be so dull. Kick needs to be more simplified to create an internaI glow. Enjoy the New Year by dis- covering the true beauty of living our life in a pleasant pace. So many of us seem to jam it all together. I am go- ing to take in a quieter pace this New Year myself. You know the "stop and smell the roses" kind of thing! We all need to assess our priorities. What better time than now? Hobbies are a truly worthwhile pastime. They are accomplishments that make you feel good about yourself. So pick up that hobby you've wanted to finish or start. Little steps conquer a worldT Read prior weeks' "All it up with scented body lo- tion. Feel soft and smell dreamy with a fragrance you love! Indulge into a world of cosmetic color! Aqua eyeliner is popular now. How about becoming a redhead, a blonde or a brunette? High- lights and lowlights can bring on a new confidence. How about a twirl of eye shadow? Live life up this year! Treat yourself like a queen and not just for one day! You deserve it! Buona giornata and God bless the United States of America! -- Mary DiZazzo-Trumbull That Zazz" columns at is a third-generation cosmetolo- gist and a Massachusetts distributor of Kosmea brand rose hip oil products. She may be contacted at (978) 470-8183 or Since 1969 FOR ALL YOUR INSURANCE NEEDS AUTO * HOMEOWNERS * TENANTS COMMERCIAL Experience makes the difference 209 BROADWAY, REVERE, MA 02151 Tel. 781.284.1100 Fax 781.284.2200 Free Parking Adjacent to Building / RISTORANTE & BAR Traditional Italian Cuisine 415 Hanover Street, Boston 61 7.367.2353 11 MountVernon Street, Winchester 781.729.0515 PPivate [:unc|ion I ooms lop anti Occasion Cl ristenin9 Br 1 Skower SI, owe, Bi IM u Bereavement, Etc. Donato Frattaroli donato@luciaboston.corn www.luciaristorante.corn The Renaissance Lodge, Sons of Italy, at Boston's Famous Algonquin Club for a "Night with Jacques Pepin" Renaissance Lodge at the Jacques Pepin Event: (Standing, L-R) Mary DeMaina, Jacques Pepin, Marie D'Eramo, Bob DiCenso, Annette Luongo and Gail Carrigan. (Seated, L-R) Kathy Cammarata, Carmine Cardillo, Marie Cardillo. Recently, Boston's Renais- sance Lodge of the Sons of Italy helped to run yet an- other fabulous event at Boston's Algonquin Club. This year the Algonquin Club, a private club on Com- monwealth Avenue, has been featuring cultural events that are of interest to Boston's Italian commu- nity. These events are the result of the hard work of the Algonquin Club's Vice President, Richard DeVito, Events Committee Chair, Vita Paladino and Dr. Dean Saluti from the House Com- mittee. The recent "Night with Jacques Pepin" was attended by many mem- bers of the Renaissance Lodge. Prior to the event, cocktails and hors d'oeuvres were served and Jacques Pepin signed copies of his new cookbook New Complete Tech- niques. Along with his best recipes, the cookbook has more than 1,000 photo- graphs. Many of us had the opportunity to take a photo with this famous chef, au- thor, TV celebrity and "foodie icon" and most of us remem- bered him from his TV shows with Julia Child. Then the event moved to the Algonquin Club:s elabo- rate Main Dining Room for the French meal. The meal consisted of five courses and several wines. Each course came from a Jacques Pepin recipe. The first course was a lobster bisque, abundant with lobster meat. A delicate seared breast of squab with mixed greens along with applewood smoked bacon fol- lowed and then we were treated to a rack of lamb with a rosemary jus rissole potato. Before the formal des- sert a full plate of various French cheeses was served. For dessert there was a fantastic chocolate cake with homemade whipped cream. Those of us fortunate enough to attend the event were treated to an enter- taining and unique dining experience. Many thanks to the Algonquin Club and the Re- naissance Lodge of the Sons o~ Italy for making this "Night with Jacques Pepin" a memorable and enjoyable event. ~ ...... .... There have been a num- ber of advertisements on television and in print lately for what are called "living benefits". Most of these ad- vertisements do not de- scribe what these living ben- efits are and some make it sound like these benefits are new, when in reality they have been offered for a num- ber of years with a handful of companies. I will provide some detail here so you can see the history and what these really are. To start, living benefits are a type of rider that can be added to certain life in- surance products, so the starting point of our review will be to look at the nuts and bolts of life insurance, or what I will call death in- surance, itself. The basic idea is simple; an individual pays a premium to an insur- ance company in return for a lump sum of money to be paid out upon their death. Most often the recipient of the lump sum of money is the deceased person's heirs but that is not always the case. The beneficiary could also be a charity and in some cases it can be used to protect business partners and their families. Protecting family mem- bers using life insurance is not a new idea; in fact, Ben- jamin Franklin helped to start an insurance company back in the 1700's. Through most of history, the death of the insured is what triggers the payment of the death benefit. However, it was in the late 1980"s that a few creative individuals starting thinking about ways to structure insurance so the death benefit could be ac- cessed prior to death if a qualifying health event oc- curred to the insured. This idea was the seed that is now changing the landscape of life insurance as we see it today. The first living benefit cre- ated is now called Terminal Illness. The definition states that if the insured is termi- nally ill they could qualify to receive some portion of their death benefit while still alive. How much of the death benefit the insured could have access to or what the time frame of terminal ill- ness is varies by company. Companies with robust payouts might provide 90% of the death benefit as long as the insured's doctor be- lieves they will pass within two years. Companies with less favorable payouts might only give 10% of the death benefit and require the in- sured to have a life expect- ancy of only 6 months. The second living benefit is sometimes called Chronic Illness but the name de- pends on the insurance company. The definition will often state a portion of the death benefit can be payable to the insured if they become chronically ill. According to the widely used standard, a Chronic Illness has occurred when the insured needs assistance with 2 of the 6 activities of daily living or has become cognitively impaired. This is a very similar definition that is used for many Long Term Care policies. Again, the amount of the death benefit accelerated to the insured can vary by insurance com- pany but it can be as much as 90%. The last living benefit I will outline is Critical Illness. This is an interesting ben- efit because the definition will often state that the in- sured can access their death benefit for quite a (Continued on Page 13)