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 Nov. 25, 2005 / 23 Mar-Cheshvan, 5766

Sign of success includes a load of salsa for sale

By Lori Borgman

Lori Borgman
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http://www.JewishWorldReview.com | It was once the pinnacle of stardom to have your hand and footprint embedded in the sidewalk along Hollywood Boulevard.

Today, stardom is having your own line of salsa.

Everybody who is anybody is making salsa.

Paul Newman used to rule over salad dressings and spaghetti sauces, but now he has expanded into salsa. All-Natural Bandito

Salsa comes in six flavors, including mild, medium, hot, peach, pineapple and garlic. I can picture Paul Newman behind the wheel of a race car or in a courtroom drama, but it's hard to picture him in an apron, chopping peaches and pineapple for salsa.

Remember Cheech from the duo Cheech and Chong? Cheech is making salsa, too. His specialty is Mojo Mango. The ingredients appear to be standard, but I'd still want a batch of it drug-tested at the lab before serving with nachos.

. Before long, nobody is going to care where the rich and famous have their hair done or what brand shoes they wear, they'll just want to know where they buy their tomatoes and if they crush the garlic or mince it. Say good-bye to Tours of the Stars, say hello to Tours of the Jars NASCAR driver Tony Stewart has two lines of salsa, mild and hot. He also has ventured into barbecue sauce. His Smokie barbecue sauce is described as "slightly sweet with a kick," which, when you're Tony Stewart, is better than "slightly sweet with a punch."

Redneck comedian Jeff Foxworthy has three barbecue sauces. And no, he doesn't sell them in little foam coolers sealed with duct tape.

Even athletes are getting in on the condiment action. Pittsburgh Steelers running back Jerome Bettis, also known as The Bus, has his own salsa, and Cleveland Indians shortstop Omar Vizquel markets two flavors of salsa. He even paints the artwork for the jar labels.

The future may have been plastics when Dustin Hoffman was in "The Graduate," but today the future lies is tomatoes, onions, jalapenos and a twist of lime. I mentioned the salsa craze to my husband, thinking perhaps we could find a way to cash in on it as well. I thought this might pull him out of that funk he's been in ever since I talked him out of buying the initial offering of Google.

"But we don't make salsa," he observed.

"It doesn't' matter," I said. "Most of those guys don't either. They just taste different salsas and choose which one to put their famous name on."

"But we're not famous."

"Exactly," I said. "Which is why our specialty would be Average Joe salsa. Three flavors: mild, midlin' and forgettable."

"I think one of us should have at least done something somewhat remarkable," he persisted.

"I set the record for push ups in sixth grade," I remind him. "That could lend itself to a little Pump It Up Salsa. And how about those photography awards of yours? Shooter's Salsa. It's snappy!"

He then made a comment about me turning into a salsa queen. I responded that, with a good haircut and the right tiara, I would have no objection to my picture on a nice bottle of picante.

"With all these celebrity salsas, has anybody given thought to what salsa lovers will be dipping in them?" he asked.

"Way ahead of you," I said. "Remember the television show with the two guys who patrolled California highways on motorcycles? Well, you can now buy a bag of Eric Estrada's Gourmet CHiPS."

Every weekday JewishWorldReview.com publishes what many in in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.

JWR contributor Lori Borgman is the author of , most recently, "Pass the Faith, Please" (Click HERE to purchase. Sales help fund JWR.) and I Was a Better Mother Before I Had Kids To comment, please click here. To visit her website click here.


© 2005, Lori Borgman