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December 2, 2014

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 Feb 5, 2014 / 5 Adar I, 5774

Reputation Versus Regulation

By John Stossel




http://www.JewishWorldReview.com | Do you like to cook? Throw dinner parties? Many people enjoy that, but paying for the food, plus accessories, is expensive. Would you host more often if you could get your guests to cover the costs?

Or suppose you'd like to go to a dinner party to meet new people in your neighborhood. Or maybe when you travel, instead of eating at restaurants, you'd like to see how the locals live.

Good news! Today both cooks and diners can get what they want. A new Internet business brings them together.

Bad news: Bureaucrats and the media worry that the dinner parties are not regulated.

Here's how the business works. On the website EatWith.com, people who want to throw parties post pictures of their homes and the kinds of things they like to cook. "I really reminisce back to the days when friends would get together for a dinner party and then, maybe meet new friends," said a hostess who let us watch one of her events. "Magical things happen around the table when you sit people with food and alcohol ... "

Eight people were eager to try her hospitality. Each chipped in $39 (other hosts charge as little as $23 for a simple pizza gathering or as much as $150 for an elegant dinner with wine). All her guests said they had a wonderful time. Some exchanged phone numbers with new friends.

EatWith.com founder Guy Michlin got the idea for this business after an experience he had on a trip to Greece.

"After many tourist traps, I happened to be invited to a local family. It was such a profound and amazing experience. And when I'm back home, I said, OK, let's share this moment with millions around the world. And just build this platform called EatWith." Now, Michlin takes a 15 percent cut of the cost of every dinner party.

What makes such businesses work is the power of reputation . Guests use the EatWith platform to rate homes and cooks. Hosts can decline guests if they don't feel comfortable with their profiles.

Government, always slow on the uptake, barely knows services like this exist. But when it finds out, odds are it will panic and regulate them. Fools in my profession will encourage that. WCBS-TV in New York, the TV station that gave me my first consumer-reporting job, aired a breathless report on "underground" dinner parties with ominous narration about "strangers" and a meal that was "completely unregulated!"

Oh, my goodness. Completely unregulated. Strangers in a home. The TV "investigators" brought in a hidden camera! Like this was a crime?

"Restaurants are regulated," say the nannies. "Caterers, too."

True. But most of the regulation is useless. It's the need to maintain one's reputation that does most to keep us safe — especially today, with instant feedback from the Internet. No clumsy government regulation is needed. Government (so far) doesn't micromanage private dinner parties. Charging a fee shouldn't make a difference.

EatWith guests don't just count on reviews for their safety. The website vets each host in hopes of excluding any who might embarrass the company. Businesses like EatWith protect their investments by buying insurance in case someone sues.



In fact, the precautions encouraged or dictated by insurance companies are usually more rational than the ones cobbled together by the political bureaucracy because private insurance companies really have to avoid losing money. They set rational rules that encourage clean kitchens and proper food handling.

The main reason businesses must do things well is to maintain their reputations. The hope of repeat business — for EatWith and for hosts using it — means it's important to be hospitable and crucial not to poison your guests. Word gets out if you poison the guests.

EatWith continues to grow. Prospective hosts from more than a hundred companies have applied for listings. It's a new and terrific part of what's called the "sharing economy."

Government pretends it must have a place at the table, but free people ought to be able to eat without government permission.

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JWR contributor John Stossel hosts "Stossel" on the Fox Business Network. To comment, please click here.


© 2014, by JFS Productions, Inc. Distributed by Creators Syndicate, Inc.

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