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 Feb 1, 2012/ 8 Shevat, 5772

Do We Really Need Pickle-Flavored Potato Chips?

By A. Barton Hinkle

http://www.JewishWorldReview.com | The glories of free-market capitalism are capacious. It has lifted hundreds of millions of people from bare subsistence to astonishing wealth. It has given us life-saving medical marvels, grocery shelves groaning with plenty, and phones that let you dial long-distance in the middle of a cornfield.

But its glories are not limitless. And the outer boundary of capitalism's blessings stops just shy of the dill-pickle potato chip.

You might differ on this. To you, some other product might better demonstrate how market economics' blessings are mixed: The DeLorean. Harley-Davidson perfume. The Apple Newton. British TV's "Heil Honey," a short-lived sitcom about (no kidding) Adolf Hitler and his Jewish neighbor. The Kardashian franchise.

But you don't have to research the past 50 years of product flops to make the case. Just check a vending machine. There you will find every possible combination and interpolation of snack food. In the potato chip category alone — we don't have time to look at crackers, cheese puffs, corn chips, or cookies — one finds not just barbecue- or cheddar-flavored chips, but chili cheese, cool ranch, ragin' ranch, habanero, cheddar jalapeno, hot sauce, honey cheese, creamy chipotle, Mediterranean herb, and ketchup-flavored chips.

It's obvious what's going on here. Like every other industry, America's snack-food makers live in deathly fear that the other guys are going to come up with the next "disruptive innovation" first, so everyone is trying to innovate as fast as they can. The poor sots in middle management have been told next year's raise depends on producing X amount of revenue from new products. But there are only so many truly new products you can think up. Answer? Combine existing products the way you choose from a Chinese take-out menu: one from Column A, one from Column B. …

This seems to be the method at Hammacher Schlemmer — the fine folks who bring you must-have products like the bath mat/alarm clock and the remote-control pillow. It seems to work for them. So why not try it with snack food?

Pickle-flavored potato chips, that's why. Who needs all that ridiculous junk? Your basic potato-flavored potato chip was good enough for our ancestors and by gad sir, it should be good enough for us.

Or at least this is my attitude when standing before a vending machine. Whisk me into an office-supply store, however, and the tune suddenly changes

I am among those who have a weak spot — call it a fetish, call it an obsession — for school supplies. Pens, especially.

There are pens, you see, and then there are pens. The ballpoint might have been a wondrous innovation in its time, a leap forward as great as the saltation from the Underwood manual typewriter to the IBM Selectric. But today even the best ballpoint seems a poor and shabby thing amid the rows of rollerballs, gel-inks, porous-points, brush-tips, technical pens, and other fine writing implements.

And each of them has its place in an ordered world. You want the right pen for the job, after all. For marking up page proofs, there's nothing like a Pilot Bravo, which leaves a thick red or blue correction that bellows "FIX THIS" in a manly baritone. For jotting down a phone number on a scratch pad, you can't beat the speed of a Uniball Signo 207 gel. For everyday writing, the Pilot Precise V5 rolling-ball is splendid.

You can find those in most well-stocked stationers. But for the very best pens, you must seek elsewhere. The perfect implement for glossy magazine crosswords? It's a tossup between the 0.4mm Pentel Hybrid Technica and the 0.4mm Pilot Hi-Tec C (If you're working a crossword on newsprint, you'll want a Pentel Slicci – no tearing or bleeding.) Both the Technica and the Hi-Tec are engineering marvels. You can find the Technica at Hobby Lobby. The Hi-Tec isn't available in most U.S. stores, for some totally insane reason, but you can order it from jetpens.com, and I suggest you do so right away. While you're at it, order a Pentel Tradio Stylo porous-point fountain pen, for those days when you want your signature to look its jauntiest.

And then — this is purely personal opinion, mind you — there is the apotheosis of pens, the Koh-i-Noor 0.35mm technical pen. Technical pens are messy and balky, but when kept in proper working order and applied to a college-ruled 14-inch yellow legal pad, they are … well. Words fail. One gets choked up a bit, and needs a moment.

There. Composure restored. Now, if you are not a pen person — if you are content with a Bic ballpoint or (shudder) a simple No. 2 pencil — then the preceding will strike you as baffling and perhaps even stupid.

But then that is another glory of free-market capitalism. There's a pen for everyone, just as there is (sigh) a potato chip for everyone. We don't all have to like hypodermically fine-point technical pens for someone to make them, just as we don't all have to like ketchup-flavored potato chips, either. It's enough that some of us do, and the miracle is that they get made, even though nobody is in charge of the pen market or chip market. There is no federal Secretary of Pens, no Department of Potato Chip Flavors.

Yet somewhere out there right now, a middle manager is thinking up some totally awesome new type of pen, and when it hits the shelves your humble servant will be the first in line to snap it up. And somewhere out there, a chip fanatic is loading his shopping cart with Utz and Lays, a spring in his step and a song in his heart because someone has just introduced a flavor he hasn't tried yet.

I get it, Mr. Chip Man. I totally get it. Eat your heart out, big guy.

Every weekday JewishWorldReview.com publishes what many in in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.

A. Barton Hinkle is Deputy Editor of the Editorial Pages at Richmond Times-Dispatch Comment by clicking here.


01/11/12: Shut up, they explained 12/30/11: A Modest Proposal: Let's Ban All Sports! 12/26/11: A Christmas letter from the Obamas 02/24/11: Will the next Watson need us?
12/24/10: Here Are Some Good Gifts for People You Hate
06/15/10: The Presinator
05/26/10: More than equal
04/08/10: Angry Right Takes a Page From Angry Left but guess who is ‘ugly’?
02/16/10: Either Obama owes George W. Bush an apology, or he owes the rest of us a very good explanation for his about-face on wiretapping
02/03/10: Talkin' to us 'tards
01/27/10: I never thought I'd see the day when progressives would howl in ragebecause the Supreme Court said government should not ban books

01/07/10: Gun-Control Advocates Play Fast and Loose
12/31/09: Nearly everything progressives say about neoconservative interventionism abroad applies to their own preferred policies at home

© 2011, A. Barton Hinkle