In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Oct. 18, 2012/ 2 Mar-Cheshvan, 5773

These words can be irritating? Really?

By Reg Henry

http://www.JewishWorldReview.com | To those nauseated by an unremitting diet of politics, today's column is designed as an antacid. It is a so-so column that only mentions politics in passing and then in a non-partisan fashion. Wow! Really?

Really. It is about how the language we speak is forever changing with nuances nudging comprehension in unexpected directions.

You see, to the despair of purists, English is a living organism that becomes fatter by consuming random linguistic appetizers cooked up by popular American culture. Just as people grow obese by eating fast food, the language itself succumbs to its own Mac attacks and expands outward. As I write this, I can hear my stomach growling in agreement.

Sometimes TV ads infect the habits of speech. Some years ago, everybody was saying "Where's the beef?" after the old lady who was promoting Wendy's hamburgers. "Where's the beef?" "Where's the beef?" Yes, it was a trying time for vegetarians, but eventually the expression grew stale for everyone.

Many buzzwords and expressions have come from politics. This has not been a vintage year for that.

In campaigns past, connoisseurs of the spoken tongue marveled at little catch phrases such as "cut and run" and "flip-flop." Cut and run, a term originally with a nautical meeting, took on the new definition of high-tailing it out of unpopular wars. That was thought at the time to be a cowardly move, even though it was mostly just sensible.

Now both men running for president, although they may disagree on the details, basically want to cut and run from the war in Afghanistan, so cut-and-run accusations have cut and stopped, thus injecting a note of sanity into the argument. Same with flip-flop. Both candidates are guilty of it so the term has outlived its political usefulness as a way of inciting and baffling the voters.

The only memorable references recently have been to various percentages -- the 1 percent, the people living the life of Riley, the 99 percent, the people who would like to be living the life of Riley but can't afford it, and the 47 percent who are apparently incorrigible moochers who irritate the likes of Riley.

To my mind, a flirtation with fractions is no way to embellish a colorful language.

Politics is responsible for another expression that has lately come to the attention of my ears. (My ears often stand at attention for new expressions and whenever they hear the national anthem.)

I speak of "Wow!" This is not a new word, of course, but the context in which I heard it was new.

Not unusually, a candidate for public office was speaking nonsense on a visit here to the word factory and, if I say so myself, I made a pithy and commonsensical observation about his views, something like, "But if Social Security fails, the beneficiaries can't be expected to get jobs as stevedores to support themselves in their old age."

That is when the candidate said "Wow!" in the sense of standing in awe, bereft of all other words in the shadow of my towering ignorance. This "wow" was an indictment and summary of my grand and obvious folly.

So impressive was this linguistic judo trick, I now intend to say "Wow!" at home next time it rains and my wife asks me to take the garbage out. When I say "Wow!" she will know how silly her suggestion is and how laziness must not be disturbed by unreasonable demands. I may add the ironic term "Really?" for emphasis.

Everywhere you go now, Americans are responding to questions or situations by saying "Really?" as if the word came naturally dripping with contempt. It is really maddening.

A colleague says this is part of the shtick of Seth Meyers of "Saturday Night Live." He has a lot to answer for. Really.

On the plus side, am I right in thinking that the ubiquitous use of the word "like" is in retreat among teenagers, if ever so slightly? "Like" used to infest youthful speech, settling on their sentences like stink bugs on a wall.

Now I increasingly hear younger people answer questions by saying "So ..." before they explain anything. I suspect they need a settling word, a mental pause so their minds can stop multi-tasking on social media to answer a question, and "so" is it. And so on.

This is not ungrammatical or even new. As Mr. Webster's dictionary explains, "As a conjunction, so is sometimes used colloquially as a superfluous element connecting clauses or to preface or resume one's remarks."

Call me a so-and-so for pointing this tic out, but the constant use of "so" -- wow! -- is also irritating. Really.

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