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: How are contestants chosen to "Come on down!" on the TV game show "The Price Is Right"? -- D.A.W., Annapolis, Md.

A: From the viewers' perspective it's simple enough: show up for the taping of the show, sit in the audience and hope.

Actually, there's a bit more to it than that. Would-be contestants must show up hours before taping and are given a large tag to wear that includes identifying information. Small groups meet with the show's producer, who decides in advance who will be called on stage as contestants. The producer is looking for certain traits, including enthusiasm and expressive looks and gestures. Pretty girls, interesting-looking individuals, college students and men¯in¯uniform have the edge.

The current version of the show premiered in 1972 and was hosted by Bob Barker until his retirement in 2007. Drew Carey succeeded Barker at the beginning of Season 36 in October 2007.

Q: Please provide information on Pat Sajak, the host of "Wheel of Fortune." -- L.L.H., Los Angeles

A: Patrick Leonard Sajdak was born in October 1946. The former weatherman, actor and talk-show host is best known as host of the game show "Wheel of Fortune." Sajak is divorced from his first wife, Sherrill, and is currently married to his second wife, photographer Lesly Brown, with whom he has a son, Patrick Michael James Sajak (born 1990) and a daughter, Maggie Marie Sajak (born 1995). He is a big NHL fan and claims to attend more than 50 regular season hockey games a year.

Q: I would like to know more about Tom Netherton, a singer from "The Lawrence Welk Show." Was he an officer in the Army? Did he ever marry? Does he still sing? -- J.E.H., no city or state

A: Thomas Harold Netherton Jr. was born in 1947 in Munich, Germany. (His father was in the service and was stationed there.) He attended the University of Minnesota, where he studied architecture. He enlisted in the U.S. Army as a second lieutenant and was stationed in Panama during the Vietnam War. He joined "The Lawrence Welk Show" in the mid-1970s and finished the decade as a regular. Up until a few years ago he continued to perform concerts, but I have not heard about his activities during recent years. He never married.

Q: What is the origin of the phrase "buck naked"? -- B.L., Manhattan, Kan.

A: With all the theories, I could easily write an entire column on this one question. There is one explanation that makes sense and is simple: At one time the phrase was "butt naked," but it later was refined for general use to "buck naked."

Q: Many years ago my best friend was an entry-level chef in a large New York City restaurant. Every few months he rotated to different stations throughout the kitchen, gaining skills and knowledge of that particular area. He was an apprentice chef, but that was not the name he used. Do you know it? -- T.M., Ballwin, Mo.

A: He was a commis chef. A commis chef is the perfect job for someone just out of culinary school. As you said, these chefs learn and gain firsthand experience at each station in the kitchen.


Comment by clicking here.

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.