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 April 2, 2007 / 14 Nissan, 5767

Percentage of frogs in food jumps

By Dave Barry

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http://www.JewishWorldReview.com | It's getting worse.

When I say "it," I am referring to the worldwide epidemic of frogs showing up in food, which I documented recently, describing two worldwide incidents, one involving a frog baked onto a pretzel, and the other involving a frog in a frozen Chicken Cantonese dinner. When I say "is getting worse," I'm referring to a shocking new development that occurred recently in Orange, Calif., according to a superb story in the Orange County Register, written by Lori Basheda and sent in by many alert readers.

The story states that a man named Patrick McGowan and his family were eating at a chain restaurant called El Torito. McGowan had ordered the No. 7 combo, and noticed that the taco "was chewier than it ought to be."

"So I spit it out and there was a frog," McGowan is quoted as saying. "I couldn't believe it. I bit the damn head off."

The McGowans said they asked for a manager, but nobody showed up, so Marlaina McGowan started walking around informing the other diners: "I wouldn't eat here. There's frogs in the food."

A manager then appeared, and after a "tug of war" with the McGowans, wound up taking the frog away. The McGowans demanded custody of the frog but the restaurant refused to surrender it.

"We want to have it checked for diseases," Marlaina McGowan is quoted as saying. "We called our doctor and he said, 'Get the frog.'"

If you know anything at all about the United States of America, then you know what happened next; namely, lawyers materialized. According to Basheda's follow-up story, the McGowans' attorney sent El Torito a letter stating: "The frog pieces will be crucial evidence if this matter proceeds to litigation. You are advised to maintain custody of the frog and insure that it is not lost, altered or destroyed in any manner."

An El Torito company spokesperson told the Register: "We're not commenting on the location of the frog. It is undergoing testing at a reputable independent lab."

As of this writing, we do not know the results of the testing. But we do know that we now have documented cases of frogs showing up in three major food groups: 1) the restaurant group, 2) the frozen-food group and 3) the pretzel group. Only an idiot would believe this is coincidence. This is clearly a case of frogs, acting in concert, infiltrating our food supply. And if you are not alarmed about this, then you obviously have never had a friend or loved one expire from a frog-transmitted disease.

How can you, the consumer, protect yourself? You can be very suspicious, especially if you're eating at a swank restaurant operated by French people, who are known to deliberately put frogs, and sometimes even snails, into food, then disguise them with so-called "French" names such as "escargot" (which means, literally, "They are paying to eat this! Ha ha!"). When ordering at such a restaurant, make sure you ask your waiter probing questions about the menu ("Pierre, this so-called 'fromage' — any frogs in that?"). When your food arrives, examine it closely by flashlight and do not hesitate to take precautions ("Hey, Pierre, how about you take the first bite of these so-called 'legumes.'").

When preparing your own food at home, be sure to check the list of ingredients carefully — and not just for frogs. I say this because recently an alert reader named Gary Osburn sent me a food product, which he purchased in Singapore, called — I am not making this up — "Thick Soup of Snake."

The information on the Thick Soup of Snake box is printed in both Chinese and a language that is sort of, but not quite, English. For example, the box states that in addition to "snake meat," the ingredients include "hot perfume" and "special doing first-class soup material."

In an act of unselfish journalistic courage, for which I should get, at minimum, a Nobel Prize, I actually made Thick Soup of Snake, with the help of my son, Rob. This was not easy, because the directions (or, as the box calls them, the "Food of way") include such statements as: "Allocate the materials becoming starch shape with the a little cold water," and "you will get a pot of heavy fragrance."

I'll say we did. I do not believe I have ever experienced a fragrance that heavy outside of an unserviced portable toilet.

"What would it take to get you to eat this?" I asked Rob.

"A new car," he said.

But I was determined to try it. I got a spoonful of Thick Soup of Snake and brought it to my lips.

"I'm going to throw up," I told Rob.

"No, you won't," he said, helpfully. "Just forget it's snake."

I finally ate a little bit, and so did Rob, and we agreed that — once you get past the fact that it smells disgusting and looks like something that had been swept from the floor of a stable full of very sick horses — it is truly awful. I honestly think I would prefer frog.

But the point is that we're having an epidemic, and until it's over, you should be very careful about what you eat. You should consume only those foods that it would be difficult for reptiles or amphibians to hide in. Probably your safest bet is to eat nothing but M&Ms. And even then, you should steer clear of the green ones.

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Night of the living roach
Mr. Language Person: Some words of wisdomality
Mind your P's and Q's and teas
Loose lips sink sequels
The right to Bear clubs
Science: It's just not fair
Road warrior specials
Where's the beef? (Low fat)
There is nothing like a male (guys)
Rooting for the midgets of the Midway
Revolt of the rodents
He can drive any truck named ‘Tonka’
All bets are off
How do you spell S-A-T?
Sour grapes and mud
Pro golf: A game of non-stop boredom
Guard-dog vigilance is nothing to sniff at
Warm and fuzzy Cold War memories
The funny side of ‘Beowulf’
Abs-olute madness
Beware of brainy bugs
I'm in a sorry state
The frog plague: The inside story
If she had a hammer….
Keeping an eye on crime
Camping and Lewis and Clark
When in Iowa, don't forget to duck
Junior takes the wheel
Growing old with Dave
Sites for sore eyes
Beware of sheep droppings
Ireland, land of bad Elvis
Mr. Peabrain's misadventures
When they're out to get you, keep cool
Mothers of invention
Kill 'em with kindness

© 2006, The Miami Herald Distributed by Tribune Media Services, Inc.