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June 19, 2013

Peter Grier and Harry Bruinius: In the end, NSA might not need to snoop so secretly after all

Howard LaFranchi: Taliban peace talks hold glimmer of hope, but also unanswerable questions

Warren Richey: Supreme Court: For right to remain silent, a suspect must speak
Meredith Cohn: Leeches are making a comeback as medical helpers

Kerri-Ann Jennings, M.S., R.D.: How to pick the healthiest breakfast cereal

The Kosher Gourmet by : Spicy Double Chocolate Banana Muffins

June 17, 2013

Rabbi Simcha Weinstein: Black to the Future: American Apparel Gets Biblical

Patrik Jonsson: Minnesota Nazi: How did Nazi hunters miss Michael Karkoc?

Kate Irby, Ali Watkins, Trevor Graff and Kevin Thibodeaux: All the ways you're being watched
Don Lee: G-8 meeting will test NSA leaks' effect on U.S. influence

Patrik Jonsson: Fort Hood shooting: Judge nixes Nidal Hasan defense strategy. What now?

Stacey Burling: Why the stigma for migraine sufferers?

The Kosher Gourmet by Lisa Abraham: Does it work? 5 new kitchen gadgets put to the test

June 14, 2013

Rabbi Abraham J. Twerski: A spiritual budget: Religious economics and being a ruler

John P. Martin: Hitler insider's missing diary found

Matt Pearce: NSA surveillance disclosure could affect court cases
Peter Tinti: US bounties changes strategy on (Wild, Wild) West African jihadis

Daniel Pendrick, M.D.: Memory loss? Old age may be the least of it

Lauren F. Friedman: But it's all natural! Should we have an instinctive preference for herbal remedies?

Jewz in the Newz by Nate Bloom : Streisand and Alicia Keys in Israel; "Girls" Stuff; Mel Brooks, Another TV special; Superman (who is Jewish) returns --- Israeli plays his mom

The Kosher Gourmet by Sharon K. Ghag : Bored with salad? Bling it up a bit (4 effortless recipes that will result in a 'WOW!')

June 12, 2013

Stephanie Hanes: Little girls or little women? The Disney princess effect

Fred Weir: In tweak to US, Russia would 'consider' asylum for Snowden

Sharon Palmer, R.D.: What's so special about Omega-3 supplements?
Morgan Housel: What newspapers were saying when you should have been buying

Pete Spotts: How cockroaches evolved so as to bypass 'roach motels'

The Kosher Gourmet by Anjali Prasertong: Deep-dish cookie: Warm, gooey and a little over the top

June 10, 2013

Joseph A. Slobodzian: Faith healing and third degree murder: Thorny legal case
Lindsay Wise: Few options for online users to avoid spying, experts say

Sharon Palmer, R.D.: There are plenty of nutritional food bargains out there
Harvard Health Letters: Can bariatric surgery control diabetes?

Zach Murdock: Superglue helps doctors save infant's life

The Kosher Gourmet by Celebrated chef Mario Batali : As good as grilling gets: Rib eye with dry mushroom spice rub

June 7, 2013

Rabbi David Aaron: Beating jealousy

Caroline B. Glick: Wounded . . . and dangerous

Clifford D. May: Al Qaeda vs. Hezbollah
Harvard Health Letters: Fighting back against allergy season

Kimberly Lankford: Grandparents who use FSA to cover grandkid's braces and other must-know info

Jewz in the Newz by Nate Bloom:J ewish Tony Nominees/Tony Awards; Jewish Teen Actor In Sci-Fi Flick; Jewish singer in "Voice" finals

The Kosher Gourmet by Anjali Prasertong: A tart filling so good it might not make it to the crust

June 5, 2013

John Rosemond: Mom, Dad: Talk More and listen less

Kristen Chick: Egypt court sentences 43 pro-democracy workers to prison

Sharon Palmer, R.D.: Mushrooms Have Medicinal As Well As Culinary Value
Morgan Housel: Why you never learn from your investment mistakes

Don Lee: In China, kindergarten rivalry takes deadly turn

The Kosher Gourmet by Sara Kate Gillingham-Ryan: 30-Minute Coq au Vin isn't a dream

June 3, 2013

Molly Hennessy-Fiske: Military judge to consider letting Fort Hood shooting defendant represent himself

Richard A. Serrano: Pvt. Bradley Manning's WikiLeaks trial also a test for government

Mark Trumbull: Have degree, driving cab: Nearly half of college grads are overqualified
Kim Lankford: What to do when long-term care insurance premiums rise

Deborah Netburn: Study: Adults' mouth bacteria may help babies

Jewz in the Newz by Nate Bloom: Jewish Contestant on 'The Voice'; Will Smith's 'Jewish movie family'; Bravo Gives Long Island Jews the Jersey Shore Treatment; Magicians and More

The Kosher Gourmet by Bill Ward: How to be as refined as the wines at a wine tasting

May 29, 2013

Andrew Connelly and Helene Bienvenu: The Little Synagogue that Refused to Die

Dennis Prager: The 'Muslims-Killed-by-the-West' Lie

David Clark Scott: Open war on teachers?
Morgan Housel: If you know only five things about investing, make it these

Sara Reardon: AGenome detectives change the donation game

Deborah Netburn: A one-way ticket to Mars? 78,000-plus and counting apply by video

The Kosher Gourmet by Bev Bennett: CHEDDAR AND CHERRY MUFFINS --- your mouth is already watering

May 24, 2013

Rabbi Tzvi Hersh Weinreb: When I didn't so 'humbly disagree'

Caroline B. Glick: Thank you, Hafez al-Assad

Diana West: From the Brooklyn Bridge to London
Morgan Housel: Why spotting bubbles is so much harder than you think

Environmental Nutrition editors: NuVal labeling to the rescue?

Jewz in the Newz by Nate Bloom : Memorial Day: Jews Serving and KIA in War on Terror; Liberace Bio-Pic; Jew Wins "Survivor"; Shalom, Dr. Brothers; More

The Kosher Gourmet by Emma Christensen: HIDE THESE FROZEN TREATS FROM THE KIDDIES!: Sangria pops; Irish cream pudding pops; mango Lassi pops

May 22, 2013

John Thorne: They launched the 'Arab Spring' but now yearn for the good old days of a strongman

John Rosemond: 'Disciplinary math' adds up to parental successl

Warren Richey: Are prayers before public meetings OK? Supreme Court to decide
Rick Montgomery: Use of ADHD drugs as study aid raises concern on campuses

Brierley Wright, M.S., R.D.: 6 convincing reasons you should keep carbs in your diet

Eoin O'Carroll: Scientists examine nothing, find something

The Kosher Gourmet by Carole Kotkin: This soup is made from one of the great pleasures of spring: A wonderful pairing of rosy color and earthy tang

May 20, 2013

Richard A. Serrano: Is Meir Kahane's assassin now a changed man?

Hannan Adely: Town raises Palestinian flag at City Hall

Melissa Healy: Genetic copies of living people from embryos no longer science fiction
Morgan Housel: When smart investors do stupid things

Sharon Saloman, M.S., R.D.: Hunger games: Eat more, weigh less, without starving

Jewz in the Newz by Nate Bloom : Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star

The Kosher Gourmet by Cathy Pollak: WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting


Jewish World Review July 25, 2007 / 10 Menachem-Av, 5767

Writing: Art or science?

By Paul Greenberg


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http://www.JewishWorldReview.com | Another editor here at the paper wants to know if I consider writing a science or an art. He's compiling a booklet on the subject for young writers, and would like me to contribute a chapter, maybe offer some practical suggestions. Glad to, I say. Writing about writing is so much easier than writing.


My take on his question: Writing is an art.


It's can also be an obsession. The shrinks have a term for it, Writing Behavior. H.L. Mencken, who knew writers well, offered his own diagnosis. He said "an author, like any other so-called artist, is a man in whom the normal vanity of all men is so vastly exaggerated that he finds it a sheer impossibility to hold it in. His overpowering impulse is to gyrate before his fellow men, flapping his wings and emitting defiant yells. This being forbidden by the police of all civilized countries, he takes it out by putting his yells on paper. Such is the thing called self-expression."


Surely that's only part of it. There is something more, some unattainable goal that would move a writer to put down words even if he had to publish anonymously. Or not be published at all. Call it a compulsion.


Flaubert said it: "Human speech is like a cracked kettle on which we tap out tunes for bears to dance to, while we long to make music that will melt the stars."


That mysterious longing is what makes writing an art, not a science. Yes, it does require some knowledge of the basics of the language — grammar, syntax, the rules and regulations. But language is not just grammar, as the road is not just the map. A racecar driver needs to know automotive mechanics, but it's the driving that's the art, and takes guts.


Something magical can happen on occasion: The words use the writer as their instrument instead of the other way 'round. The writer becomes a kind of amanuensis, and the words fall into perfect place of their own accord. Call it a compulsion.


As for practical suggestions, here are a few, most of them highly unoriginal:

Spare us that bane of journalism, Fine Writing — capital F, capital W. Oh-so-fine writing seems a particular vice of the young writer, who tends to serve whipped-cream, cherry-on-top concoctions in place of simple prose, which of course isn't at all simple to produce.

An old rule: When you think you've written some especially fine line, strike it. If you think it's Faulkner, it's probably not. Flannery O'Connor had the right idea: When the Dixie Limited comes roaring through, get off the track to a nice, safe siding. Leave the Faulknerian style to Faulkner; he could handle it.

A better model for mere newspapermen is George Orwell, with his prose clear as a window pane. Describe, don't declaim. Show, don't tell. That way, the reader himself owns the meaning.

Take risks. And get used to embarrassing yourself. Real writing is revealing. Safe writing is an oxymoron. If it's safe, it's just typing. Every idea, as Oliver Wendell Holmes said, is an incitement. Often enough against its writer.

Get the meaning right and the sound will take care of itself. (Lewis Carroll)

Whenever a writer starts talking about technique, you know he's fresh out of ideas. (Raymond Carver)

"Love creative work; do not seek dominance over others; and avoid intimacy with the ruling authorities." That three-fold injunction from the Talmud, intended to guide interpreters of the Law, makes an equally good guide for journalists.

A good editorial is one that says something everybody knows but nobody has said before. (William Allen White of the Emporia Gazette.)

Edit, edit, edit. Then re-edit. Most of the time — just about almost all the time — good writing is rewriting.

The secret ingredient of good writing is time, or at least the illusion of it. The first sign that a piece will come out all right is when the writer loses all track of time.

Take a tip from the Shakers: Approach this job as if you had all the time in the world, and as if the work had to be finished today. A deliberate urgency is the aim. It's called concentration.


Enough. I used to think I could teach anybody to write before I taught a course in writing. Never again.


Yes, the techniques can be taught, but the writing can only be evoked. Nobody can teach another how to write, any more than a coach can teach an athlete how to excel. The coach may be able to offer some useful tips and explain the rules, that's all. A writer who can't teach himself by reading others has deprived himself of the best education.


All these are such good suggestions that I may consider taking them myself someday. Giving good advice is easy; following it is the hard part.


A final plea to prospective writers: If you really hate the actual writing, if you would much rather be a writer than write, if you can't stand having to search out just the right word or form or metaphor, if you see no point in going through a piece and taking out all the commas before re-reading it and putting them all back in, if you've never been grateful to an editor for raising a question, if you don't sense any magic or mystery in this writing business … then don't try and try again. Give up. You may not be a writer.


Flannery O'Connor gets the final word — as usual. Once asked if she didn't think universities were stifling a lot of young writers, she replied: "My opinion is that they don't stifle enough of them."

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