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 July 12, 2013/ 5 Menachem-Av, 5773

I Scream, You Scream

By Greg Crosby

http://www.JewishWorldReview.com | Summertime, depending on your point of view, is either good or bad. For some it is a wonderful time for outdoor activities, fun in the sun, beach going, barbeque cookouts, water sports, baseball games, and girls in bikinis, for others it is a miserably hot, humid time with long days that never seem to cool off until late at night, if you're lucky enough not to have the humidity. Personally I like some of summer, particularly the barbeques, but all in all, I'd rather have autumn and winter. Who says girls can't wear bikinis by the fireside?

In the summer of 1904 a lot people went to St. Louis, Missouri which was hosting a World's Fair to celebrate the centennial of the 1803 Louisiana Purchase. It was delayed from a planned opening in 1903 to 1904, to allow for full-scale participation by more states and foreign countries. The Fair opened April 30, 1904, and closed December 1, 1904. Since the 1880s St. Louis had held an annual St. Louis Exposition with agricultural, trade, and scientific exhibitions, but scrapped it in 1904 for the World's Fair.

Lots of new stuff was introduced at that World's Fair. Movie fans will remember Judy Garland and her family totally awe-struck as all the electrical lights went on at the end of "Meet Me in St. Louis." That was part of the Palace of Electricity exhibits which featured the progress in electric lighting and the use of electric power for that time. What the movie didn't show us, unfortunately, was the single most important thing to come out of that World's Fair; the biggest cultural advancement in summertime heat relief since the invention of the ceiling fan — the ice cream cone.

That's right, the walk-away edible ice cream cone made its American debut at the 1904 St. Louis World's Fair. Ice cream in a cone was served up by several vendors at the fair, although nobody knows for sure who it was who came up with it first. Paper and metal cones had been used in Europe for some time to hold ice cream, but once the ice cream was gone, chewing those cones left an awful taste in your mouth. The metal was pretty hard on digestion, too. It kind of gave you that heavy feeling in the pit of your stomach.

But Uncle Tonoose to the rescue! Lebanese immigrant, Abe Doumar built one of the first machines in the United States for making ice cream cones. Doumar created waffle type cones by adapting a waffle iron into a cone oven. However, Doumar did not make his first cone oven until after the World's Fair. It was Italian immigrant, Italo Marchiony, who submitted a patent in 1903 for a mold to make an edible cup with handles. On July 23, 1904, Charles Menches of St. Louis, Missouri started filling pastry cones with two scoops of ice cream and the rest is glutton history.

Most historians believe that there were over fifty ice cream cone stands at the 1904 St. Louis World's Fair and it is possible that several people invented the ice cream cone at the same time. But there's no question that the cone definitely become popular in America by way of the St. Louis World's Fair. One of the stories has it that the Banner Creamery's owner George Bang was selling ice cream at the fair when suddenly he ran out of bowls and was given rolled-up waffles to serve it in instead. Others credit Ernest A. Hamwi, a waffle maker at the World Fair, as the first inventor. But as I said, no one knows who did it first, and actually not many care. I don't care. I only care that it happened.

At that time the earliest cones were rolled by hand, from hot and thin wafers, but in 1912, Frederick Bruckman, an inventor from Portland, Oregon, patented a machine for rolling ice cream cones. He sold his company to Nabisco in 1928, which is, as far as I know, still producing ice cream cones along with many other companies today. Now we have a million types of ice cream cones. Sugar cone, cake cone, and waffle cone are the three favorites, although I'm sure there are others. Can falafel cones, pita cones, tortilla cones, tofu cones, soy cones, and hummus cones be far behind?

Ah, for the simpler times, the good old days of paper and metal cones — a bit hard on the digestion maybe, but not as fattening. So for me one of the very best parts of summer is the ice cream cone. Why not celebrate the St. Louis World's Fair this summer by watching "Meet Me in St. Louis," cranking on the electrical air conditioning system, and having yourself a nice big ice cream cone? Go on. Live it up. It'll be autumn before you know it.

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JWR contributor Greg Crosby, former creative head for Walt Disney publications, has written thousands of comics, hundreds of children's books, dozens of essays, and a letter to his congressman. A freelance writer in Southern California, you may contact him by clicking here.

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