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 25, 2005 / 18 Tammuz, 5765

Hot Diggity Dog!

By Tom Purcell

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http://www.JewishWorldReview.com | It's July and we know what that means: People for the Ethical Treatment of Animals are grossing us out about hot dogs.

July is National Hot Dog month, you see, a glorious month when the National Hot Dog and Sausage Council tells us about the history of the dog, shares new recipes and explains why Americans chomp down more than seven billion dogs every summer.

I had two hot dogs for lunch yesterday and enjoyed them immensely. I enjoyed them because, 1) They were dang tasty and, 2) It drives the PETA folks hog wild. That's why they try to gross us out about dogs.

"Every third-grade boy knows what nasty things lurk in hot dogs, from ears to eyelids," writes Paula Moore on PETA's Web site. "A U.S. Department of Agriculture official confirmed that hot dogs contain skeletal muscles, along with parts of pork stomach, snout, intestines, spleens, edible fat, and, yes, lips."

That sounds like a Harry Potter recipe. It also sounds mighty tasty, so long as it's ground up, stuffed into a sausage casing, grilled to perfection, smattered with mustard and washed down with an ice-cold beer.

Moore next focuses on a Wall Street Journal investigation that details hot dog complaints consumers sent to the federal government.

"They found several unsavory surprises, including a three-inch rubber band, something described as a greenish blue glob, pieces of glass, and even screws and other metal objects."

Hey, Paula, that may be true, but I'll bet a CAT scan of Howard Dean's brain would locate the same items, and I don't hear PETA complaining about him.

Moore then tries to frighten us about additional risks of eating hot dogs: that dogs are frequently contaminated by listeria, a deadly bacteria that can cause everything from flu-like symptoms to death to the desire to watch Fear Factor reruns.

But she forgets to point out that vegetables, one of the few foods PETA will allow us to eat, can also contain listeria, or that listeria can be easily killed in a dog by grilling it to perfection before you wash it down with an ice-cold beer.

No attack on the American hot dog would be complete without telling us how much fat and salt are in every one. Moore says that even chicken and turkey dogs are loaded with the stuff. But not only are we aware of the fat and salt in dogs, this is why we eat them. Fat and salt are tasty, especially when it is washed down with an ice-cold beer.

Moore goes on to call attention to the way animals are treated at some farms. She cites examples of pigs forced to live in unpleasant circumstances and of some of the cruel means used to kill them before they are sent off to the butcher.

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We do need to do better in the way we treat farm animals. We should treat all G-d's creatures with honor and respect. We should allow them to live their lives in relative comfort and dignity. Then we should eat them.

I agree with the wit who said that if G-d didn't want us to eat animals, why did he make them taste so good? It is, in fact, our duty to eat them. Isn't it our way of honoring so many ancestors who fought their way to the top of the food chain?

That's why, despite PETA's attempt to gross us out and scare us away from eating dogs, I'm going to keep eating them. I can't wait to fire up the grill tonight. I'll let the dogs sizzle until the skin burns with a touch of charcoal.

Then I'll set them gently into a couple of bleach-processed buns and smatter them with mustard and fresh onions. I'll wash my great gastronomic blessing down with a couple of ice-cold beers, and mist up as I pay homage to the ancestors who made it all possible.

Then I'll hope like heck there is no listeria in the onions.

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© 2005, Tom Purcell