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December 2, 2014

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

A fear of Russia

By George Will




JewishWorldReview.com | “Boys from another school pulled out the severed head of a classmate while fishing in a pond. His whole family had died. Had they eaten him first? Or had he survived the deaths of his parents only to be killed by a cannibal? No one knew; but such questions were commonplace for the children of Ukraine in 1933. . . . Yet cannibalism was, sometimes, a victimless crime. Some mothers and fathers killed their children and ate them. ... But other parents asked their children to make use of their own bodies if they passed away. More than one Ukrainian child had to tell a brother or sister: ‘Mother says that we should eat her if she dies.’ ”

— Timothy Snyder, “Bloodlands: Europe Between Hitler and Stalin” (2010)

While Vladimir Putin, Stalin’s spawn, ponders what to do with what remains of Ukraine, remember: Years before the January 1942 Wannsee Conference, at which the Nazis embarked on industrialized genocide, Stalin deliberately inflicted genocidal starvation on Ukraine.

To fathom the tangled forces, including powerful ones of memory, at work in that singularly tormented place, begin with Snyder’s stunning book. Secretary of State John Kerry has called Russia’s invasion of Ukraine “a 19th-century act in the 21st century.” Snyder reminds us that “Europeans deliberately starved Europeans in horrific numbers in the middle of the 20th century.” Here is Snyder’s distillation of a Welsh journalist’s description of a Ukrainian city:

“People appeared at 2 o’clock in the morning to queue in front of shops that did not open until 7. On an average day 40,000 people would wait for bread. Those in line were so desperate to keep their places that they would cling to the belts of those immediately in front of them. . . . The waiting lasted all day, and sometimes for two. . . . Somewhere in line a woman would wail, and the moaning would echo up and down the line, so that the whole group of thousands sounded like a single animal with an elemental fear.”

This, which occurred about as close to Paris as Washington is to Denver, was an engineered famine, the intended result of Stalin’s decision that agriculture should be collectivized and the “kulaks” — prosperous farmers — should be “liquidated as a class.” In January 1933, Stalin, writes Snyder, sealed Ukraine’s borders so peasants could not escape and sealed the cities so peasants could not go there to beg. By spring, more than 10,000 Ukrainians were dying each day, more than the 6,000 Jews who perished daily in Auschwitz at the peak of extermination in the spring of 1944.

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Soon many Ukrainian children resembled “embryos out of alcohol bottles” (Arthur Koestler’s description) and there were, in Snyder’s words, “roving bands of cannibals”: “In the villages smoke coming from a cottage chimney was a suspicious sign, since it tended to mean that cannibals were eating a kill or that families were roasting one of their members.”

Snyder, a Yale historian, is judicious about estimates of Ukrainian deaths from hunger and related diseases, settling on an educated guess of approximately 3.3 million, in 1932-33. He says that when “the Soviet census of 1937 found 8 million fewer people than projected,” many of the missing being victims of starvation in Ukraine and elsewhere (and the children they did not have), Stalin “had the responsible demographers executed.”


Putin, who was socialized in the Soviet-era KGB apparatus of oppression, aspires to reverse the Soviet Union’s collapse, which he considers “the greatest geopolitical catastrophe of the [20th] century.” Herewith a final description from Snyder of the consequences of the Soviet system, the passing of which Putin so regrets:

“One spring morning, amidst the piles of dead peasants at the Kharkiv market, an infant suckled the breast of its mother, whose face was a lifeless gray. Passersby had seen this before . . . that precise scene, the tiny mouth, the last drops of milk, the cold nipple. The Ukrainians had a term for this. They said to themselves, quietly, as they passed: ‘These are the buds of the socialist spring.’ ”

U.S. policymakers, having allowed their wishes to father their thoughts, find Putin incomprehensible. He is a barbarian but not a monster, and hence no Stalin. But he has been coarsened, in ways difficult for civilized people to understand, by certain continuities, institutional and emotional, with an almost unimaginably vicious past. And as Ukraine, a bubbling stew of tensions and hatreds, struggles with its identity and aspirations, Americans should warily remember William Faulkner’s aphorism: “The past is never dead. It’s not even past.”

George Will Archives

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