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

Stump Mr. Know-It-All

By Gary Lee Clothier

http://www.JewishWorldReview.com | Q: I attended a black-tie art exhibit. Placed around the exhibit area were colorful platters of food. Some were meats, others seafood, and they all had vegetables and fruits on them. Some of the platters were mixtures of different items, but each was colorful, with a variety of offerings. There is a rather unusual name for these platters. Do you know what it is? -- J.L., Newark, Ohio

A: They are called "salmagundi." The idea is said to have originated in 17-century England. There's not a single recipe; instead, it's a presentation of a large plate of various ingredients. The dish aims to produce a wide range of flavors, colors and textures on one plate.


In the U.K., babies wear "nappies," while in America, they wear "diapers."

In the U.K., you'd drive on a "roundabout." In the United States, you'd traverse a "traffic circle."

Q: I watched the first episode of the new TV series "Crossbones" on NBC. A young boy identifies himself as a "something-lolly boy" -- or something like that. Do you know what that is? -- D.M.C., Port Huron, Michigan

A: The term is "loblolly boy." On a warship, a loblolly boy was an assistant to the ship's surgeon. According to more than one maritime historian, it was the worst job aboard the ship. The loblolly boy was responsible for cleaning up after the surgeon and the patients -- I'll let you use your imagination about what that was like. The assistant got the name from a stew called loblolly, which was served to the sick. Over the years, the duties changed little, but the nickname changed several times. My favorite is "Sick Bay Tiffy" ("Tiffy" was slang for "artificer") in the 1890s.

"Crossbones" is set during the golden age of piracy, in the 1700s, and centers on legendary pirate Blackbeard, played by John Malkovich. The surgeon, Tom Lowe, played by Richard Coyle, was assigned to kill Blackbeard. Chris Perfetti plays the loblolly boy.

Q: My husband and I were in New York City for a few days; one night we had the stomach grumbles and hit the streets looking for an all-night eatery. We passed a closed restaurant with a window sign offering "bibi-something," -- allegedly the best in town. What was the restaurant claiming to be the best of? -- H.C., West Chester, Pennsylvania

A: It could have been "bibimbap," a Korean dish that means "mixed rice." Bibimbap is a combination of seasoned and sauteed vegetables, chili pepper paste, soy sauce, egg and sliced meat, all served on a bed of white rice. This is only one of many recipes I came across; it's a bit like chili in this country -- there is no one way to make the dish.

Q: My girlfriend invited me to a picnic. The hostess pointed out the food table and the pitchers of beer along with several coolers of bottled brew. The pitchers were weird: One was orange-colored with orange slices, and the other was green with lime slices. I stuck to the bottled stuff and was very happy. What was this pitcher concoction? -- T.F.L., Cape May, New Jersey

A: It's a shandy. A shandy is made by mixing beer with a soft drink, citrus beverage or even apple juice. Recipes are limited only by your imagination. I visit friends in Trinidad, and they always made shandy using equal parts Carib Lager and Pepsi-Cola. I know, it sounds terrible, but it is surprisingly good. You can even have nonalcoholic shandies, called "rock shandies"

Q: Who was the last NHL player to not wear a helmet? -- F.J.K., Bangor, Maine

A: Craig "MacT" MacTavish played from 1979 to 1997 with five different hockey teams, all the time not wearing a helmet. When MacTavish began his career, helmets weren't mandatory, and he was exempt from wearing them under a grandfather clause. After hanging up his skates, he became a coach and is currently the general manager of the Edmonton Oilers.

In August 1979, the NHL president announced that protective helmets would become mandatory in the NHL.

Q: I have no idea why I want to know this, I just do. In the late 1950s, a jar of peanut butter was dropped off at my house and every other house on the street. What was the brand name? We always used Skippy peanut butter, even after this promotion. -- F.O., Fort Worth, Texas

A: In 1958, Procter & Gamble introduced Jif Creamy Peanut Butter with a massive, nationwide door-to-door distribution of sample-size jars. The J.M. Smucker Co. purchased Jif in 2001. Jif is made at a facility in Lexington, Kentucky.

Jif's main rival, Skippy peanut butter, was introduced in 1933. It is the best-selling brand of peanut butter in China, and second only to Jif worldwide.

Q: Hey, Mr. Know-It-All, I have a riddle for you: What kind of coat can be put on only when wet?

A: A coat of paint.

Q: In the novel I'm reading, the family's only child is sent to a "comprehensive school." There is not indication was it was and the term was not used again. What type of school is this? -- M.B.J., Fort Lauderdale, Florida

A: A comprehensive school is one that does not select its students based on academic achievement, much like the public school system in the United States. In contrast, selective schools base student enrollment on academic achievement. The term is commonly used in England and Wales, where that type of school system was introduced in 1965.

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