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

How snow making works

By Marshall Brain

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http://www.JewishWorldReview.com | (MCT) Let's imagine that you are standing at the top of a phenomenal black diamond ski run. As you look down the hill, a mile-long runway of beautiful, clean, fluffy snow stretches like a white carpet toward the ski lodge at the bottom.

But when you look to either side of the trail, there may be no snow at all. Even in the "heart of winter," nature can be fickle. Malibu may be seeing snow flurries for the first time in 20 years, but some ski slopes haven't had a flake.

In other words, the ribbon of snow you see at the ski slope may be completely artificial. The whole thing is created at night using snow guns, specialized snow bulldozers and a big lake of water in the valley.

There's even some dead bacteria thrown in to help the process. The technology that makes this all possible is absolutely fascinating.

The first thing you need is the right weather. It's got to be cold to make snow, and we still depend on nature for freezing temperatures.

Fortunately, despite the worries about global warming, it usually gets cold enough in the mountains to make snow at night. Temperatures in the teens are perfect. But if the humidity is low enough, you can make snow at 30 degrees Fahrenheit.

Next you need a lake full of H2O. Covering a ski slope takes a gigantic amount of water. If you think about it for a minute, you can see why. To blanket one acre of slope in 1 inch of snow, you need about 12,000 gallons of water. A good size ski run may measure 30 acres or more from top to bottom. And a ski run needs at least a foot of snow to be credible for skiing. So, just for a single run, you have to pump more than 4 million gallons of water up the hill - enough to fill 300 backyard swimming pools. A big ski resort can burn through 10,000 gallons of water every minute when it is making snow.

Lots of ski resorts add something called a nucleator to the water. When water forms into ice, a nucleator speeds up the process by giving each ice crystal a seed to start on. Using a nucleator, you can make snow in warmer temperatures. One popular brand of nucleator is called Snomax, which is made from dead bacteria cells. They grow the bacteria in giant vats, freeze-dry their little bodies and then zap them with nuclear radiation to make sure they are sterile before shipping them off to ski slopes.

I know what you are thinking: "Bacteria to make snow?" Turns out that some species of bacteria (Pseudomonas syringae is one of them) have special ice-nucleation proteins on their outer cell walls.

All of that nucleated water feeds into the snow guns. The simplest gun is nothing more than a lawn sprinkler and a huge fan. The sprinkler atomizes the water, and the fan blows enough cold air through the droplets to freeze them. More sophisticated guns use giant air compressors and then shoot the compressed air through the water to atomize and freeze it.

Now that you've made all this snow, you have to put it in the right places. That's where the snow groomers come in. A groomer is really just a specialized snow bulldozer that can push artificial snow around. They have very wide metal tracks so they can move up and down the mountain easily, even when things get icy. For the really steep black diamond trails, a winch can help pull the groomer up the hill.

As you might imagine, all of this pumping and blowing uses a lot of electricity. Some resorts burn through so much juice that they actually build their own power plants. The HoliMont ski resort near Buffalo, N.Y., has a plant that produces 3.5 megawatts. And this gets us to an important point about making artificial snow. The snow that nature brings is absolutely free. To make snow artificially you need to pay for electricity, nucleators, equipment, maintenance and people. Those costs can really add up.

All of which means that, whenever the real white stuff falls from the sky for free, it makes the owners of ski resorts very, very happy. As long as there is not too much of it.

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