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 August 19, 2011 / 19 Menachem-Av, 5771

The jetliner that changed everything

By Wesley Pruden

http://www.JewishWorldReview.com | COBH, Ireland---The jet airplane changed everything, and nothing changed more than the means of escape from squalor and oppression in the old world. The pursuit of the "huddled masses yearning to breathe free," pursuing freedom and opportunity in "the city on the hill," can be a part-time job now. We can thank Bill Boeing and Donald Douglas, the builders of the first transcontinental airliners, for that.

For the earlier waves of immigrants to the United States, there was no going back. Once in the new land the huddled masses were there to stay. The price of a return six-week passage in the hold of a stinking immigrant ship was beyond the ability of nearly all. Having tempted fate and fortune once, few were willing to brave bucketing privation and constant peril again.

Coming up with the price of a return ticket on a scheduled airline, or risking survival in the back of a creaking truck or rattletrap jalopy across a border, can be difficult, but not impossible. No one need stay in the new land if the dream of a better life turns to vapor. Governments all across the top half of the hemisphere are struggling now to deal with the consequences of casual citizenship.

A decision to leave the old country in the old days could not taken lightly; saying goodbye to family and friends was usually goodbye for good. Once in the new world it was assimilation, the adoption of a new language and new culture with new traditions — or else.

The horrific passage of the early immigrants to North America is graphically told in two new museums in Cobh and Skibbereen on the south coast of CountyCork. The exhibits document the passage of millions of Irish to North America, one of the greatest waves of immigration in history. They were propelled by hunger and famine, transforming both old country and the new lands in ways big and small.

Between 1850 and 1860, as the potato famine emptied the isolated villages and lonely farms at the southwest tip of the auld sod, more than a million Irish men, women and children left Ireland, most from the small port town of Cobh — called Queenstown then — and many from Skibbereen. More than 5 million would follow over the following century. The voyage to North America, which could take up to six weeks, was made more terrible by shortages of food and water tainted by spoilage and disease. A sudden attack of disease, usually dysentary, often ended with a few words of Christian consolation and then in a burial sack thrown into the sea.

A typical meal was a hard biscuit, a few grains of oatmeal or wheat flour and a handful of rice, together with any meat and tea the more fortunate travelers had brought with them. There were no cooking fires during the frequent storms and rough weather that roil the North Atlantic passage. Travelers could go weeks without hot food. Passage today on a big Boeing of Delta Air Lines, typically with ice cream and cake served at tea, sends a traveler from Dublinto North America in nine hours.

The leave-taking of old was a ceremony of both hope and rue. An immigrant's last night in the old country was a wake in the Irish tradition of waking, or watching, the dead before the burial the next day. Since the departing emigrant, usually the oldest son and sometimes the elder daughter, was not likely to be seen again he was already dead to those left behind. When the singing, dancing and supping ended close to midnight, friends and relatives, a mother and father, would take their leave with one last long embrace.

The statistics of Nineteenth Century immigration demonstrate how the culture and traditions of America came to be. In the decade between 1850 and 1860, when just over a million Irish departed for North America, most by far to the United States, almost as many Germans followed. So did nearly a half-million Englishmen, Scots and Welsh, to shape the culture in the new world by adopting it with gratitude and enthusiasm.

With the arrival of the jet airliner the passage no longer took weeks, but hours, and it was no longer assimilation or else. Ties to the old country in South America, Africa, Asia and the Middle East no longer be severed or even disrupted. The explorer Hernando Cortez landed in the New Worldwith a famous order to his troops on the landing beach: "Burn the boats." It was an example now discarded, and it's the new immigrants paying the price.

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JWR contributor Wesley Pruden is editor emeritus of The Washington Times. Comment by clicking here.

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