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 March 7, 2005 / 26 Adar I, 5765

Requiem for a crustacean

By Tom Purcell

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http://www.JewishWorldReview.com | Dearly Beloved,

We gather today to celebrate the long life of Bubba the lobster, who died in human captivity in Pittsburgh last week. Surely you saw national news reports about him.

Bubba was a massive crustacean, weighing 23 pounds. He may have been 30, 40 or even 100 years old. He would have been living still had not a cruel Nantucket fisherman decided to make him somebody's dinner.

Bubba's horrendous journey brought him to Wholey's Fish Market in Pittsburgh, where his tremendous size won him public notice. PETA soon demanded that Bubba's death sentence be commuted, and the fish market owner consented. He handed Bubba over to handlers at the Pittsburgh Zoo.

But this act of generosity was too little too late.

Bubba had already suffered immense psychological damage by this point. He longed to return home to his friends and natural habitat. But when he was told he would not return, but instead be sent to Ripley's, where his immense size would be cruelly exploited for profit and fun, he lost his will to live.

Some find this story funny — they find humor when overzealous groups, such as PETA, demand that all lobsters be freed and released back to the cold waters of the Atlantic. When PETA says every lobster should be treated as an individual, some think it funny to say, "Yeah, an individual meal."

Such jokes do nothing to advance understanding of lobster oppression, and there is much to understand.

According to PETA's Lobster Liberation Web site, lobsters aren't much different than humans. Lobsters carry their young for nine months and can live more than 100 years. They have a long childhood and an awkward adolescence.

Bubba's teen years were surely difficult. I'd not be surprised if the other lobsters, jealous of his size, called him names. "Hey, big claws!" they probably said or "Hey, Bubba, you're so big your shell has stretch marks." They learned such behavior from humans, no doubt.

But Bubba survived. He went on to live a spectacular lobster existence. PETA says that like dolphins, he used complicated signals to explore his surroundings and establish social relationships. He likely traveled more than 100 miles each year, something lobsters do.

I know that experts say lobsters are not lovable ocean critters, but violent beings that fight, terrorize and eat each other. I have heard the absurd claim that their brains are tiny, and that their lack of a central nervous system makes them impervious to boiling water or a butcher's knife.

I have followed the absurd argument that the way lobsters are prepared and eaten is humane. That's one of the points Ian McEwan argues. He is the author of the book "The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean."

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And in a Salon interview, McEwan has the audacity to argue that lobsters are left free to crawl about — not raised in unbearable circumstances on some crowded farm. And when they die, they do not feel much, if any, pain or suffering — a claim allegedly validated by a recent Norwegian study.

But I say hogwash. These are the words of bloodthirsty humans who wish to maintain their homicidal dominion over helpless creatures. Such humans are responsible for the murder of more than 20 million lobsters every year — and they killed Bubba.

I get choked up when I think of how he avoided their traps. He likely outlived hundreds of New England fishermen who tried to capture him. All he ever wanted was to live and let live. All he wanted was to dwell freely in the droppings of others.

He was a spectacular Nephropidae, a Homarus Americanus who wasn't bothering anyone when he was snatched from the ocean floor. His bottom feeding days are gone forever, but we can only hope that this senseless act of murder will spotlight the outrageous cruelty of man.

Bubba, I know you're in lobster heaven now. I hope you have both claws around the neck of a New England fisherman. And may you extend that heartless rat the same courtesy he extended to you.

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© 2005, Tom Purcell