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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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 March 28, 2008 / 21 Adar II 5768

A government engineered food crisis

By Linda Chavez


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http://www.JewishWorldReview.com | As if a housing crisis, rising energy costs and a soft labor market weren't enough to cause economic anxiety for the average American, now consumers are feeling the pinch of rapidly escalating food costs. The United States has long prided itself in being the breadbasket of the world, and Americans have traditionally paid a smaller share of their income on food than citizens of other developed countries. But the days of cheap milk, bread, beef and poultry may well be over — and Uncle Sam is partly to blame.


In 2007, the cost of a gallon of milk increased 26 percent; eggs went up 40 percent; and a loaf of white bread went from $1.05 to $1.28 from 2006 to 2008. Steep increases in the price of oil have contributed to these higher costs, but the federal government has played a pernicious role as well. By mandating that oil companies increase the amount of ethanol they blend with gasoline, the government has not only artificially increased the cost of corn, which is what most U.S. ethanol is made of, but has driven up the cost of other grains as well. Inflated corn prices encourage farmers to divert more acreage to corn, which means they plant less soy and wheat, which, in turn, drives the prices of those commodities up as well. The aggregate price of wheat, corn, soy oil and soy meal in the U.S. will be $61.7 billion higher in the 2007/2008 crop year than it was in 2005/2006.


Corn prices affect a host of other food prices as well. If you've ever looked at the ingredient labels on everything from bologna to canned tomato soup, you'll see that corn syrup is a common ingredient of many processed foods. Corn is also a common grain used in feed for cattle, poultry and hogs. As a result, prices for meat and poultry are going up, but even with higher prices, some companies in the meat industry still can't make a profit, and many are being forced to cut jobs and close plants. I've seen this firsthand as a member of the board of directors of Pilgrim's Pride, the nation's largest chicken producer, where we have already had to shut down one plant and close six distribution centers to cope with record losses directly attributable to soaring feed costs.


But what is most galling about the impact of government mandated ethanol production is that it does little or nothing to solve our energy problems. Ethanol proponents argue that it is cleaner than petroleum — which improves air quality — and that it and other alternative fuels will reduce U.S. dependence on foreign oil. Both claims are dubious.


Corn-based ethanol is inefficient as a fuel for automobiles, reducing vehicle gas mileage by 20-30 percent in vehicles using E85, the highest ethanol content fuel. Fewer miles-per-gallon of gas essentially eliminates any savings achieved, even by mixing ethanol with gasoline in the lower 9 percent ethanol blends required in all U.S. gasoline today. And of course, it also takes energy to produce ethanol — for farming and distilling the corn and transporting the final product to the pump — and much of that energy will come from carbon-based fuels.


None of these arguments has stopped the aggressive ethanol lobby from getting its way with Congress, however, and pressure increases in presidential election years as Iowa farmers encourage candidates to pledge allegiance to ethanol during the Iowa caucuses.


If ethanol really were the miracle fuel its proponents claim, you'd think there would be huge profits in producing it in the free market. But that's not the case. Consumers not only pay for ethanol at the pump, they're paying taxes as well to subsidize ethanol production in the U.S. — and they're paying a hidden tax to keep cheaper, foreign sugar cane ethanol from competing with the domestic corn-based product. Subsidies to gasoline blenders amount to about 51 cents per gallon, and the government imposes a 54-cent tariff on foreign ethanol so that it can't provide a cheaper alternative for U.S. consumers.


And matters will only get worse as government mandates higher bio-fuel content in U.S. gasoline from the current 9 percent to 15 percent by 2015. Ethanol won't solve the energy crisis, but it may well lead to a food crisis in the U.S. and elsewhere. The U.S. Agency for International Development reports that the cost of providing wheat, corn, cereal and other foodstuffs to poor nations has gone up 41 percent since October 2007, which will mean we can provide less assistance to starving people around the world. Federal policy is literally diverting food from the table to the gas tank — and it's time we stopped it.

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JWR contributor Linda Chavez is President of the Center for Equal Opportunity. Her latest book is "Betrayal: How Union Bosses Shake Down Their Members and Corrupt American Politics". (Click HERE to purchase. Sales help fund JWR.)

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© 2006, Creators Syndicate

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