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 August 2, 2007 / 18 Menachem-Av, 5767

Dept. of Etiquette

By Paul Greenberg

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http://www.JewishWorldReview.com | Don't you just hate it when guests decide to help you clear up after dinner? Without, of course, knowing anything at all about where things go. Afterward, you can never find what you're looking for.

The other day, it was reported that a helpful dinner guest in Verviers, Belgium, decided to put the leftovers in a freezer. That's where she found the bodies of the host's wife and young stepson.

Oh, dear. That kind of thing can spoil even the best of dinner parties. And it raises all kinds of question. For example:

What does a polite guest say, "Call the police!" or just "Excuse me"?

Do the guests stick around long enough to help the host wash the dishes and into his handcuffs?

The guests, according to the local prosecutor's office, had described their host as seeming "ill at ease." Which is understandable. Putting on a dinner party can be quite stressful.

Whom does one consult about the proper course to follow in such circumstances? Hercule Poirot? Or maybe Martha Stewart, who surely has encountered this problem before in her extensive experience with interior decoration, gracious entertaining and criminal law.

What can a gracious host say to put nosy guests at ease after such a discovery?

Somewhere in her files, Miss Martha surely has just the right response to this kind of awkward social situation. ("Oh, thank you so much! I've been looking everywhere for them! Another cup of coffee?")

Speaking of etiquette, the struggle to hold back the rising tide of vulgarity in presidential politics promises to be as successful as King Canute's. Did you catch the Democratic presidential debate on YouTube? It fully met the standards of the day. Unfortunately.

The questions set the tone for the evening. One concerned citizen, who accompanied himself on the guitar, asked the candidates whether "one of y'all" could get him a pardon for a speeding ticket. The candidates' responses maintained the same (low) level of public discourse. It was amusing all in all, but scarcely elevating. The death of American eloquence proceeds apace as the medium, television, dictates the message.

Asked whether, if elected, the candidates would be willing to work in the Oval Office for the minimum wage, various contenders fell over each other to respond in the affirmative, rushing to appear more-proletarian-than-thou. Among those ready to be our first minimum-wage president were John Edwards, Hillary Clinton ("Sure!") and Barack Obama.

More disconcerting than the candidates' professed eagerness to join the low-paid is the possibility that they might be worth just what they're asking for.

Folks who actually have to work for the minimum wage in this country surely have ambitions of earning a higher salary some day. And would readily say so. That's another difference between workers struggling to get by and the presidential candidates out to pander to them; the workers may be sincere.

Hillary Clinton declined even to identify herself as a liberal. ("I prefer the word 'progressive.' ") Of course she does. Liberal became a bad word some time in the 1980s, maybe the '70s, when the liberal agenda proved so disappointing. But instead of changing that agenda in any but cosmetic ways, true believers changed its label. And what could be a more acceptable label than Progressive?

As the Bush administration continues to wallow in the polls, look for the emergence of more acceptable terms for conservative, too. Realist? Moderate? Compassionate Conservative? Oh, forget that last one. It's already been tried.

Politics is the health of euphemism. It's a wonder the language retains any clear meaning whatsoever after every American presidential campaign.

As for the sense of personal dignity that etiquette is designed to foster and preserve, in American politics that was lost long ago.

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