In this issue
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. 10, 2009 / 23 Mar-Cheshvan 5770

Nearly famous — the bowl half full

By Lori Borgman

Lori Borgman

http://www.JewishWorldReview.com | A friend dropped off a copy of the Ellsworth American, a weekly from Down East Maine. The American still prints small town social news such as the following: "This is the last weekend for dinner at Fisherman's Inn. Bring your friends for their Thai mussels and nearly famous lobster bisque."

I found it sad that the nearly famous bisque was unable to cross over to the famous. What was holding it back? Seasoning? Bisque base? Too little lobster?

Was the lobster bisque on its way to fame, but one bad batch on an off day several weeks ago sent it back to second-class status of only nearly famous?

It is a fine line marked by timing, chance, and a heavy hand on the pepper mill that separates the famous from the nearly famous.

We spend a lot of time pursuing famous, but it usually has a short shelf life. It is a short shelf life fed by our short attention spans and even shorter memories.

Who has the name of Gerald Ford's vice president on the tip of the tongue? Who can name Miss America from three years ago? I remember the Miss America contestant that fell on stage, but I couldn't tell you her name.

And then we come to the twist of being famous simply for being famous. Paris Hilton and her friends are famous, but I can't remember their names. I might have known them at one time — for three seconds. I could Google them, but what's the point?

We have confused famous with infamous. The first is noted for honorable achievement, while the second has a reputation of the worst kind.

The parents of the balloon boy stretched their 15 minutes of fame to two days with that large Jiffy Pop helium balloon, but in the end they should be remembered as infamous.

The lure of You Tube has awakened the inner exhibitionist in us all — exhibitionists that in most cases would be better off sleeping.

Applebee's promised to make patrons into stars by incorporating homemade videos of them celebrating at the restaurant into television commercials. The result was commercials that were largely unintelligible with people screaming and acting goofy. Louder, please, they can't hear you in Mongolia.

We naturally assume that being famous is a worthwhile goal. People burn themselves out chasing fame.

Being nearly famous reflects a quiet contentment. Nearly f

amous lobster bisque sounds delightful. Who wants television trucks parked outside the inn and paparazzi stalking the help?

If your work has earned the respect of those in your city or your community, you have accomplished much. If you have the admiration of the people who know you best, you sleep well at night.

We work hard pursuing fame when being nearly famous may be the most delicious of all.

Every weekday JewishWorldReview.com publishes what many 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, "Catching Christmas" (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.


© 2009, Lori Borgman