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 June 22, 2011 / 20 Sivan, 5771

The Taste of Love

By Paul Greenberg

http://www.JewishWorldReview.com | Homegrown tomatoes, homegrown tomatoes,

What'd life be without homegrown tomatoes?

Only two things that money can't buy --

That's true love and homegrown tomatoes....

--Guy Clark

Forget the dollar. This time of year, a different currency holds sway here in Arkansas. It circulates widely. It's carefully assayed and weighed out by judicious appraisers. It's traded freely with satisfaction guaranteed and good will all around.

In other parts of the country, dinner guests may arrive with flowers in hand or carrying dessert. But in this bountiful season here in this, the Natural State, as it says on the license plates, folks will come through the door carrying a plain brown paper sack, and inside will be nestled treasure -- red, pink, green, gold or a mixed palette of all.

It's the good old summertime, and the bounty of the land begins to flow toward dinner tables from Eudora to Eureka Springs, Cotton Plant to Smackover. (I have fallen in love with Arkansas names -- from Greasy Creek to Standard Umpstead. We've even got a Ralph, Waldo and Emerson.)

It's impossible to write about the return of this annual ritual without the taste buds perking up and a mounting sense of anticipation centered on dinnertime, or just a simple sandwich. One that reminds you that simplicity is the essence of the elegant.

All year long we wait, knowing better than to confuse those alleged tomatoes in the supermarket with the real thing. They may look like a magazine illustration, but they taste like one, too. Because they're made for looking, not eating. Now it's time to switch to the eating kind, the kind with the taste of true love, which is worth waiting for.

Like a Frenchman waiting for the first Beaujolais of the season to arrive from Burgundy, aficionados have started sampling the first tomatoes out of Arkansas this year. The early arrivals may not be full-bodied yet but maturing, rosy-hued, pink if held up to the light just right, or maybe bright red if allowed to ripen, a lovely little weight in the hand, arriving like promise itself. And now, on the cusp of summer, a promise to be fulfilled.

The season officially began with the 55th annual Pink Tomato Festival at little Warren, Arkansas. There were varieties aplenty on display but there's no tomato so distinctive, so local and so awaited during the long, drab winter as -- ta-da! -- the Bradley County Pink. You can almost hear the fanfare when you open the first lug. You know they'll be as succulent as they are ugly. The worse they look, the better they taste. That's the rule of (green) thumb with Bradley County Pinks.

As with books, you can't tell a tomato by its cover. When it comes to tomatoes, or humans for that matter, appearances can be deceiving. In another example of Gresham's Law, which holds that bad currency drives out good, the best of tomatoes has been reduced to a rarity found only in the backwoods, like bootleg hootch. It says something about how poor in taste this rich country has become that the Bradley County Pink should be almost a secret outside of Arkansas, though tomato aficionados may know and appreciate it.

I trust I'm not revealing any state secret when I note that a diet of Arkansas tomatoes -- like the Bradley County Pink -- explains the beauty of our women, the virility of our men and the remarkable appeal of our children.

All those qualities are brought out, like the first blush of the tomato, only in the fullness of time. Time is the essence of tomatoes as it is of other good things. Like writing and love.

In these latitudes, the tomato -- like barbecue -- is a subject on which all have a more than decided opinion, and will express it at the first opportunity, if not before. But as a guide, no words can compare to the first bite of the season.

Judge for yourself: Take one Bradley County Pink. Note the vivid color, the simple heft, the way it was made for the human hand. Eat no tomato before its time. And never refrigerate. Neither delay nor hurry its ripening. Neither add to nor detract from its taste, just bring it out.

Pause to appreciate the redness slowly achieved on the windowsill. Don't forget to enjoy the scent -- with eyes closed. Breathe deeply. Then slice evenly, noting the fine texture. Be careful of the juice.

No, don't taste. Not yet. Then barely sprinkle with just a little coarse salt, or make a tomato sandwich using two slices of brown bread and maybe a little, a very little, just the lightest hint, of unsalted butter, nothing more. Well, maybe a drop of olive oil. Now. Have the first bite of summer.

And you'll know what time itself tastes like. Good appetite!

Paul Greenberg Archives

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