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

The evolution of food

By Jim Mullen

http://www.JewishWorldReview.com | I was in a restaurant the other day, and it hit me that except for the artisan hamburger -- served with locally grown sweet potato fries on a homemade pretzel bun dressed with the chef's own brand of mustard -- there was very little on the menu I would have recognized as food when I was our server's age.

Most of the words on the menu -- potstickers, edamame, California rolls, ciabatta, wraps, bloomin' onions, pad Thai, naan, chipotle, tilapia, Mongolian beef, latte, mocha, gluten-free, bruschetta, sushi and sashimi -- would have been a mystery to me. Even the section titles would have tripped me up.

"Pasta? What is that?" I would have asked, never having heard the word before. My mother made spaghetti. Everything else was noodles. Pasta? We'd eaten a ton of it without ever realizing it. Of course, back in the Dark Ages of Dining, we never would have heard, "My name's Nevada and I'll be your server tonight," either. And she wouldn't have had a tattoo of barbed wire around her neck, a ring in her eyebrow or been wearing a T-shirt with the logo of her favorite band on it: "The Little Buckets of Spit."

Thirty years ago, if you saw chicken wings on the menu, you would have gotten up and started looking for another restaurant. What kind of person would order a chicken wing on purpose? Now they're so common, you wonder if there are enough chickens in the world to supply all those wings. Some mad scientist is probably trying to develop a chicken with eight wings as you read this. Another is working on making them boneless. You have to wonder what they did with all the chicken wings before they became so popular. Or maybe you shouldn't.

I don't remember anything coming with dipping sauce years ago unless it was French onion dip for potato chips. The really strange thing is that I'm pretty sure the French have never heard of French onion dip. Now everything comes with a dipping sauce. "What kind of dipping sauce would you like with your dipping sauce?" is a question I'm sure to be asked in the near future.

When did balsamic vinegar become so popular? Where did fried mozzarella sticks come from? One day, a salad was some lettuce and tomato that came with whatever you ordered for dinner. Now it is dinner. Do I want grilled or crispy chicken on my Caesar salad? Wait, when did they start putting chicken in Caesar salads? If you're young, they always have, but for many years they didn't.

But what would really surprise my younger self would be the names of the beers at the local brewpub. Oh, yeah, I forgot: There weren't any local brewpubs when I was young. In 1977 there was one craft brewery in the U.S. Last year there were 2,768 of them. They sold about 15 million barrels of beer, which seems like a lot, but it's only about 8 percent of all the beer sold. Still, that's 8 percent the giant brewers didn't sell. And the small brewers did it without spending a gazillion dollars on Super Bowl advertising, without running 57 commercials on 57 channels every night, without have to hire expensive actors to be in those commercials, without having to feed and pay the vet bills on a bunch of giant draft horses.

The trouble with craft beer is that I can never remember which ones I liked and which ones I didn't. Did I have the Magic Hat the last time I was here, or was it the Lagunitas? Or was it Ruination, Racer 5, Little Sumpin', Torpedo, Delirium Tremens, Oatmeal Stout, Pliny the Elder, Three Philosophers, Green Flash, Loose Cannon, Golden Monkey or one of about 4,000 others? I just can't remember. The server suggests I try the Tasting Menu.

"What is a Tasting Menu?" my younger self would have asked.


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Jim Mullen is the author of "It Takes a Village Idiot: Complicating the Simple Life" and "Baby's First Tattoo."

© 2009, NEA