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 January 20, 2009 / 24 Teves 5769

Here Come the Food Police

By Tom Purcell

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http://www.JewishWorldReview.com | They could arrive in America any time now: food police.

I refer to an interesting item in the U.K. Telegraph. The British government is sending contractors door to door to teach its citizens how to manage leftovers.

British bureaucrats, you see, worry that Brits are wasting too much food — one third of store-bought grub, they say, is tossed out. That is bad for the environment.

That is bad because produce must be grown and harvested. Cows and pigs must be fed and butchered. Fossil fuels must be burned to process, refrigerate and ship the food. Fossil fuels emit carbon. Carbon, it is argued, is causing the Earth to melt.

The more leftovers that go to waste, then, the more carbon we pump into the air.

Brit bureaucrats will have none of that. To prevent the wasting of leftovers, they launched the "Love Food Hate Waste" campaign.

Government contractors — "food champions" — are going door to door to teach helpless, inept citizens how to shop better, eat less and manage their leftovers. They offer useful tips at their Web site (lovefoodhatewaste.com).

Take portion control. Brits are eating too much. Fortunately, the government provides a nifty calculator to tell you exactly how much you should eat. A fellow dining alone is limited to two florets of broccoli, I discovered — and all these years I've been eating 2 1/2.

They offer tips on how to save dough. They advise that vegetables, for instance, are cheaper when in season. Groundbreaking news for the government maybe, but my father, a master grocery shopper, figured it out in the '60s when he pinched every penny to feed six kids.

In another section, top chefs provide recipes to encourage Brits to eat — not toss — their leftovers. They should have consulted my mother. Leftovers were all we ate when I was a kid. In fact, to borrow from humorist Calvin Trillin, we once sent a crew of archeologists into our kitchen to uncover the original meal.

The problem, we are led to believe, is that Brits are dumb. They aren't able to read or understand "use by" dates and so they toss out food while it is still edible.

They don't seem to know that freezing food keeps the food from spoiling so they can eat it later. Or that celery that is a little bruised still makes good stir fry.

Thank goodness the all-knowing government has come to their rescue. The way things are breaking in America, we may soon have government-funded food champions knocking on our doors, too.

If the government decides that humans are the cause of global warming — it's "climate change" now — then isn't it logical for the government to thwart humans from causing it? Aren't leftover police logical?

If the government takes over all aspects of our nation's health care system — and the Democrats are likely going to try — isn't it also logical for health-care police to evolve?

If you smoke or eat a fatty diet — if your poor choices could cause you to become ill — the government will have to pick up the tab. Isn't it logical, then, for the government to monitor and control your habits and your diet? It may sound absurd, but absurdity and government go hand-in-hand. That is why the government that governs best is the one that governs least — something we better keep a bead on as our government expands rapidly in response to our economic woes.

Though perhaps we won't have to worry about food police just yet. Our prescient government already launched a preemptive strike to eliminate leftover wastefulness.

First it flooded the economy with easy money. Then it ensured that any fool could get a mortgage. A massive housing bubble evolved, then burst, and now unemployment is soaring.

Show me an American who can afford to waste leftovers in this economy.

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© 2009, Tom Purcell