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

How making a TV show works

By Marshall Brain

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http://www.JewishWorldReview.com | (MCT) Have you ever watched a favorite show on TV and wondered where it comes from? It turns out it is an amazing process. For example, a typical hour-long TV show involves dozens of people who spend 1,000 hours or more crafting the show.

Why does it take so long, and what are all of those different people doing? I have been one of the people working on a new series called "Who Knew, With Marshall Brain," which will premiere on the National Geographic Channel March 13 at 9 p.m. EDT. We have three new episodes airing in March on Thursdays. It has given me a chance to see the creative process that builds a TV show from scratch, and it is fascinating.

Here's a brief description of the show. We travel to factories and discover how they make the products that we see and use every day. For example, we've been to a car factory, a cheese factory, a gun factory, and so on. We interview people working in the factory and let you see how they manufacture dozens of different products. For example, a hot dog factory makes more than a million hot dogs a day. Which is amazing in itself, but how do they pull that off? We go inside to find out.

For each show we visit three factories.

The creation of a show starts weeks before an actual factory visit, as a team of people contact hundreds of factories. Let's call them the research team. They are looking for visually appealing factories that are making interesting products and that are willing to host a camera crew within the constraints of the shooting schedule. It turns out to be a lot harder than you would expect to meet all those requirements.

Once a factory is selected and approved for the show, the research team learns everything they can about the factory and its processes. Everything is researched down to the last detail. They produce a 50- to 100-page summary that explains the process. From that we decide what we will shoot in the factory, who we will interview, etc. Next, the travel team makes all the airline/car/hotel/travel arrangements for the team that will visit the factory.

The end result is that a team of six to eight people and all their equipment fly in and meet at the factory for the shoot. The amount of equipment - cameras, lenses, lights, batteries, monitors, tapes, supplies, etc. - is amazing. The team usually includes two camera operators (one of whom acts as the directory of photography, or DP), an audio engineer, a production assistant, a host (me) and a producer.

The producer is the captain of the ship, in charge of everything that happens on the shoot. There might also be a couple of additional people who are trainees or assistants, depending on the size of the factory.

The team's job is to shoot A-roll and B-roll in the factory. A-roll is segments where people are talking, which is normally interviews in our show. B-roll is shots of the assembly line itself and the people who work in it. In a typical A-roll shot, I am interviewing someone in the factory. The two camera operators shoot the interview from different angles, the audio engineer mixes the sound from the people in the interview, the producer watches and listens to the feed from the cameras to make sure everything looks and sounds right on tape, and the production assistant keeps track of any people who appear in the background. The production assistant will later get signed release forms from the other people in the shot. In a typical factory, we might shoot 20 hours of tape over the course of two days. A typical day in a factory lasts 12 to 16 hours.

That 20 hours of tape then goes back to an edit suite. An editor looks at all the tape, picks the very best stuff, and cuts it together into a 17-minute segment. In other words, 19 hours and 43 minutes of everything that we shoot in the factory ends up on the cutting room floor. This, by the way, is why shows on TV look so good. If there are computer graphics in the show, artists will create them and they get edited in as well. It might take two weeks for an editor to cut together the first version of a segment.

Three segments are selected and combined to make one show. A writer then creates the narration for the show, in the form of a voice-over script. A typical script is 40 pages long. I will go to a sound studio and spend a day recording the narration. That recording gets sent to the edit suite and added to the show, along with music and any sound effects.

All during this process, the scripts and edited segments have been going back and forth between the edit suite, the network and a fact-checking team to make sure everything is perfect. Thousands of adjustments are made in the edit suite. Once the last adjustment is in place and everyone signs off on it, one episode is complete and ready for broadcast. All of these people have invested 1,000 hours or more in this single episode. A typical season might have 10 to 20 episodes.

When a show is in full production, all of these things are happening simultaneously. There are people researching factories, making and constantly changing travel arrangements, shooting factories, editing, writing, drawing, voicing, checking and approving all at the same time.

The person in charge of keeping everything running smoothly is called the show runner. A good show runner is a master at juggling 1,000 tasks and keeping dozens of people happy.

As you can see, it's a huge production to make a TV show. Therefore, even the simplest and least expensive shows start at about $100,000 per episode. A big network drama or sitcom can cost millions of dollars per episode. All of that time and money spent by dozens of people so that we can sit on the couch and watch an hour of entertainment.

Don't forget to tune in on March 13, 20 and 27 and see what we've created!

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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