The actress and activist chats with us from the Cannes Film Festival about beauty and aging.
Perhaps you were first introduced to Susan Sarandon as scene-stealing Janet in The Rocky Horror Picture Show or as half of one of the greatest on-screen female duos ever in Thelma & Louise. Or maybe you're most familiar with Sarandon's activism around issues of climate change, the death penalty and economic inequality. Whatever the reason you took notice, the megastar and brand ambassador for L'Oréal Paris is fascinating. She spoke with us about life as an actor, her beauty routine and how to age gracefully.
What are your favourite roles to take on?
I like to play characters who are reaching out in some way to another human—it's the bravest thing you can go. I'm interested in those stories, whether it's the relationship between a nun and a convict, a love story between two women or the connection between a woman and a child. I try to not repeat myself. Even if I've played other mothers, they're all different.
L'Oreal Age Perfect
How is the perception of women over the age of 50 changing?
Being 50, 60 or 70 doesn't mean the same thing as it did when I was 20. There are a lot of great gals who are working, who are fun, sassy and beautiful, and who happen to be over 60. They're great-looking and full of energy, and they're living longer—and there's a lot of us!
What made you want to work with L'Oréal Paris?
I love the ethnic and age diversity that L'Oréal has shown in its choice of brand ambassadors. And the idea—do it for yourself because you're worth it—was a huge breakthrough. I really respect that kind of thinking.
What beauty routine do you follow?
I don't smoke cigarettes, I drink lots of water, I exercise. Everything else, I do moderately. I don't really drink, I try to always take my makeup off at night and I use moisturizer, sunscreen and a little dab of lip balm. That's about it.
As you've gotten older, how have your views on beauty and aging changed?
I think you have to spend your time on, and worry about, more important things. Gravity exists; there's no way around it. As you get older, you have to look at aging differently because comparisons and criticisms are suddenly thrown in your face. There are a lot of people who are aging quire gracefully; I think it's about putting the emphasis on what's inside.
Over 50 and fabulous? Our guide to aging gracefully helps you choose the skincare, hair and makeup products that are right for you.
Slow Cooker Mussels in Tomato and Fennel Sauce | Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: James Tse
A popular dish in restaurants, mussels are often perceived as too fiddly to prepare at home. In fact, they’re easy to clean and take less than 10 minutes to cook.
1. Most mussels sold in Canadian supermarkets are farm-raised. Look for the symbol of approval from Ocean Wise.
2. When shopping, look for mussels nestled in plenty of ice to keep them fresh. Buy ones with tightly closed shells or those that snap shut when tapped. They should appear shiny and wet. Avoid those that look dried out— they may have died or been improperly stored.
3. If not cooking right away, remove mussels from the mesh bag and store loose in a bowl to collect juices; cover with a clean damp towel. Drain liquid daily. Refrigerate for up to three days.
4. When ready to cook, give mussels a sniff. They should smell fresh and salty, like the ocean. Scrub mussels under cold running water. If necessary, trim beards (the fibre-like membranes that protrude from shells) by grasping and pulling toward the hinged edge.
Here are some delicious mussel recipes to try:
Homemade tomato sauce takes time to develop flavour, so it's smart to use prepared sauce on weeknights. To check your mussels for freshness, tap the shells to make sure they close, and discard any that don't. Once cooked, the shells should open; discard any that remain closed. Serve with a crusty baguette for soaking up the fragrant broth.
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Mussels are readily available year round in most grocery stores. PEI has an excellent reputation for harvesting the delicious mollusks—you'll see PEI mussels sold all across North America, even as far south and west as Hawaii.
Island chef Gordon Bailey wowed crowds with this impressive appetizer at the 2011 Prince Edward Island International Shellfish Festival. It is a showstopper in terms of looks, but it's really a snap to make. The aioli features raw egg yolks, so use organic eggs, if possible, or substitute 1 cup light mayonnaise for the egg yolks and oil, adding the other aioli ingredients according to the recipe.
Slow-simmering this sauce all day creates a flavourful base for cooking the mussels. The high setting on your slow cooker is great for steaming mussels without running the risk of overcooking them. This dish makes a great main for two or a starter for four. Serve with crusty bread, if desired.
Our editors share the items they are coveting this February—and they're all under $100.
As much as we love shopping, what we love even more is a good deal. Which is why we asked our style editors to share the items that they'll be shopping for this month. The good news? Everything is under $100, which means you don't have to feel guilty about picking a few things up yourself.
As I think about spring, I always begin to think about what sneakers I’m going to pick up. Spring is sneaker season, at least if you ask me. This year, I’m going back to basics with a classic pair of Vans. Bonus—they’ve been spotted on bloggers, models and off-duty actors, so you know this style is making a comeback. At the very affordable $80 price point, this will be money well-spent seeing as how I'll be living in them for the season. - Alexandra Donaldson, contributing editor
Vans Old Skool in Black and White, $80, getoutsideshoes.com.
Graphic pants are everything at the moment. Dress them down with sneakers, add heels for a more professional look, pair it with a form-fitting top to keep it sleek. They'll go with everything. - Noelle Gauthier, style intern
Uniqlo women smart style ankle length pants, $40, uniqlo.com.
Easy to apply eyeshadow
If I’m wearing makeup beyond my under-eye concealer and mascara, it needs to be efficient. Which is why I have my eye on this Nudestix eye crayon. The metallic hue will add a bit of pizzazz to my makeup look, without too much extra effort.
Nudestix Magnetic Eye Colour in Twilight, $28, sephora.com.
How come boyfriend jeans always seem amazing in theory, but never translate into the model-off-duty look when worn? These "girlfriend" jeans have a tailored fit making them far more wearable.
Gap mid rise best girlfriend jeans, $40, gapcanada.ca.
Animal motifs have been hot on the runway—but if you can’t afford to spring for Gucci (and really, who can?) you can pick up this panther cropped sweatshirt from Forever 21. At $25 it’s a steal—and super cute to boot.
Panther Graphic Sweatshirt, $25, forever21.com.
Kitten heels are making a comeback
A few years ago I never could have imagined loving the kitten heel like I do now—but these days everything is old new again. The low-heel allows me to survive in them all day, so I'm thinking they'll be sticking around for awhile.
Zara high-heel slingback, $46, zara.com.
Classic tee with a twist
A classic white t-shirt will never go out of style—which is why my wardrobe is stocked with them. The latest one I want to add? This cute and cheeky option from a local Canadian brand.
Daddy’s Day Off Make Out Tee, $30, likelygeneral.com.
Say what you want about the Kardashians, but they have the perfectly tousled California-girl waves I'm after. Enter this new haircare line by their trusted hairstylist, Jen Atkin. I'm eyeing this texturizing spray to recreate their manes.
Ouai texturizing hair spray, $32, sephora.com.
©iStockphoto.com/harmpeti Image by: ©iStockphoto.com/harmpeti
|This content is vetted by medical experts |
|This story was originally titled "Buying Time" in the February 2015 issue. |
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