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

Ask Mr. Know-It-All

By Gary Lee Clothier

http://www.JewishWorldReview.com | Q: Where did the whoopie pie really originate, and how did the name come about? There are tidbits of information indicating it was originated by the Amish in Pennsylvania or that it was created in Maine or New Hampshire. -- E.P., Havertown, Pa.

A: The whoopie pie is made of two round mound-shaped pieces of cake -- chocolate seems to be the most popular, but I have also seen pumpkin spice, vanilla and even red velvet. Between the two pieces of cake is a filling, which is usually a sweet, creamy frosting or marshmallow. Whoopie pies were known originally as "hucklebucks."

One possibility for the unusual name is that when a child or husband found this dessert in their lunch they yelled out "Whoopie!" Well, it's a fun story for a fun name, though how true it is remains to be proven. As for the origin of this fun food, that, too, is a mystery. You named the principal areas that claim the pie's origin -- Maine even named the whoopie pie its official state treat! (It claims the blueberry pie as the official state dessert.) Personally, I grew up in the Amish country, so I'm a bit partial to that origin story.

Q: Does John Roberts still work at CNN? -- C.M., Milton, Pa.

A: In early 2011, CNN confirmed that John Roberts was leaving the network and joining Fox News as a senior national correspondent based in Atlanta.

Q: What is a proper tip to leave at a buffet dinner? Waiters serve only beverages and remove used dishes. -- J.C., Millersville, Md.

A: There seems to be varied opinions on buffet tipping. Most feel 10 percent is sufficient and, if the service is great, you can leave more than that. Regardless, you should never leave less than $1.

Q: In the movie "Charlie Chan at the Opera," did Boris Karloff do his own singing? -- M.M., Van Buren, Ark.

A: Boris Karloff did not do his own singing in the 1936 film. A singer named Tudor Williams dubbed Karloff's voice.

Q: Which is correct: "I could care less" or "I couldn't care less"? -- T.O.

A: According to Michael Quinion in his column "World Wide Words," "I could not care less" was originally a British saying and came to the U.S. in the 1950s. The inverted form, "I could care less," was coined in the U.S. and is found only here. Many claim that the way one says the phrase is crucial: "I could care less" means the same thing as "I couldn't care less" when said in a sarcastic tone. Otherwise, "I couldn't care less" is correct.

Q: My wife and I are great fans of the TV series "M*A*S*H." We watch reruns nearly every night. In the opening credits, five nurses run toward the chopper pad. We are curious about the brunette who is in front: Who is she? -- G. and C.W., St. Croix, Virgin Islands

A: Her name is Kathy Denny Fradella. She said she was a runner in high school, so she was more than eager to compete with the other actors for a chance to be in front for the credits. After the series, she acted in "Kojak," "Starsky and Hutch" and other shows. Fradella lives in Southern California. She is married and has two adult children. She is not involved in show business.

Fans of "M*A*S*H" will enjoy more trivia at mash4077tv.com.

Q: Who is the hunk who does the Ford commercials? -- B.D., Fort Smith, Ark.

A: The "hunk" in the Ford commercials is Michael Gregory "Mike" Rowe. He is best known as the host of the Discovery Channel series "Dirty Jobs." He was born in Baltimore in 1962. He graduated from Towson University with a degree in communication studies. Rowe sang professionally with the Baltimore Opera. His first job on TV was as a host on QVC.


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