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. 22, 2013 / 12 Adar 5773

A meditation on horsemeat lasagna

By Kevin Horrigan

http://www.JewishWorldReview.com | One of the many reasons America is the greatest country on Earth and European nations are not is that Americans don't have to eat horsemeat lasagna.

No, our frozen lasagna generally contains beef, which differs from horsemeat in many ways, such as horsemeat is said to be sweeter than beef, and usually leaner, too, meaning it has about half the calories. On the other hand, Mr. Ed and Seabiscuit were not beef cattle, if you get my drift.

Europe has been aghast and agog since horse DNA was found last month in some frozen beef samples in Ireland. The problems then got baked into lasagna and spread to England and 14 other nations. Health ministers met in Brussels on Thursday amid talk of a criminal conspiracy.

At first fingers were pointed at France, where horsemeat is known as viande de cheval and considered quite tasty. But now slaughterhouses in many countries are being raided. Officially the concern is over mislabeling, but the cultural objections are huge.

I don't get it, but then again, I've had horses bite me and kick me, so maybe I'm not the guy to ask. I will say I was upset when I learned that Ferdinand, the winner of the 1986 Kentucky Derby, had been destroyed in Japan in 2002 and is believed to have wound up in pet food.

I was at Churchill Downs for that Derby and had $20 on Ferdinand's nose. The colt went off at 17-to-1 but 54-year-old Bill Shoemaker was aboard and I figured what the hell, I'm a lousy handicapper anyway, so go with the old guy. Call me an animal rights nut, but a horse that returns $375 on a $20 bet shouldn't be eaten by man or beast.

Making things worse is that Great Britain is where the modern animal rights movement first gained traction with the 1975 publication of "Animal Liberation" by the Australian philosopher Peter Singer. By 1980, a British-born stockbroker named Ingrid Newkirk had read Singer's book and founded People for the Ethical Treatment of Animals in Virginia and we were off to the races.

Not literally, of course, because animals shouldn't be forced to race for people's entertainment, even if they come home at 17-to-1. Plus, as The New York Times revealed last year, an average of 24 horses a week die at American racetracks, shot up with drugs to help them overcome injuries and pain.

This is why you should never eat racehorse meat, even if you're in France and the steak a cheval looks enticing.

Let's face it, eating horsemeat is a cultural thing. At a moral level, it's no better or worse than eating beef, chicken, hogs or any other animal raised for food. It might be worse than eating, say, venison, because the horse has come to trust you and deer are notoriously paranoid.

The same for eating dogs. In Western cultures, people no longer eat dogs because (a) we've come to assume that that's not what they're for and (b) we hardly ever get hungry enough.

There's a scene in the movie version of Elmore Leonard's 1961 western novel "Hombre" where the hero (Paul Newman at his finest) is talking to the snooty wife of an Indian agent. Newman's character, John Russell, is a white man who was raised by Apaches.

"I can't imagine eating a dog and not thinking anything of it," she says.

"You ever been hungry, lady?" he asks. "Not just ready for supper. Hungry enough so that your belly swells?"

"I wouldn't care how hungry I got," she replies. "I know I wouldn't eat one of those camp dogs."

"You'd eat it," he says. "You'd fight for the bones, too."

"Have you ever eaten a dog, Mr. Russell?"

"Eaten one and lived like one."

We in the West live in the best of times and, for food anyway, the best of places. In the United States, with 5 percent of the world's population, we consume a sixth of the world's animal protein, eight ounces per person per day, and pay less for it than people anywhere else in the world. We waste more animal protein than many of the world's nations ever see.

As other nations grow more affluent, they want to like what we do. Meat consumption worldwide is growing, but it's dropped 12 percent over the last five years in the United States. Part of that is because people are choosing to eat less meat for health reasons. Much of it is because economic times have been tough and meat is more expensive because of climate change and world demand.

There are 925 million hungry people in the world, and we spend $51 billion a year on our pets. We can afford to be appalled at horsemeat lasagna and dog stew. It's a nice luxury.

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

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Kevin Horrigan is a columnist for the St. Louis Post-Dispatch.


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