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

In Texas everything is big? How about paying $10,000 for four years of college?

By Margaret Price

How 10 universities in the Lone Star state do it

JewishWorldReview.com | (TCSM) Recently, Alex Stenner, a sophomore at the University of Wisconsin — Green Bay, saved hundreds of dollars on tuition and hours spent in class. He signed up for a free online introduction to psychology course offered by Education Portal, of Mountain View, Calif.; crammed his studying into two weeks over the Christmas holidays; and then took the College Board's College Level Examination Program (CLEP).

After he passed that exam, his university awarded him academic credit for the psychology course. That meant he'd obtained the course credits for only $90 — the cost of taking the CLEP — versus "having to pay $750 [to] $900 to take the course from the university," says Mr. Stenner.

He now hopes "to be able to take up to four more courses this way."


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As college costs mount, Americans are looking for creative ways to cut tuition bills. Two recent initiatives are getting lots of attention. One is the advent of massive open online courses (MOOCs), which are free courses open to anyone. The second is the debut in Texas of the $10,000 tuition plan.

"If [widely] adopted, those two ideas would certainly lower students' cost of college," says Richard Vedder, director of The Center for College Affordability and Productivity in Washington. "They're clearly viable plans, since they exist in some forms already."

The $10,000 tuition plan addresses college costs directly. Proposed in 2011 by Texas Gov. Rick Perry, the plan calls for creating a degree program capped at $10,000 for tuition and textbooks at Texas' public colleges and universities. Colleges could accomplish this through a variety of methods, such as using online courses, followed by competency-based exams; partnering with community colleges that offer a year of courses before the student transfers to a four-year institution; and having students enroll in some college classes while still in high school.

The idea is sparking "a revolution," says Thomas Lindsay, head of the Center for Higher Education at the Texas Public Policy Foundation in Austin.

Already, 13 Texas public universities have adopted some variation on the $10,000 degree. In November, Florida's Gov. Rick Scott challenged his state's community colleges to offer $10,000 bachelor's degrees. California Assemblyman Dan Logue has introduced a bill that would limit tuition to no more than $10,000 for undergraduate science, technology, engineering, and math degrees at California's state universities.

Not everyone is a fan. Critics point out that the tuition cap may save money for students, but it does little to help colleges and universities shave costs. It's "a populist gimmick by lawmakers," says Daniel Hurley, director of state relations and policy analysis at the American Association of State Colleges and Universities in Washington. This "diversionary rhetoric" is destined to "be short-lived."

Voters seem skeptical, too. Only 29 percent of Florida voters in a December poll by Quinnipiac University in Hamden, Conn., believe it's "somewhat" or "very" likely that Florida colleges will be able to offer four-year degree programs for $10,000. The other cost-cutting initiative, online MOOC offerings, has been surging in popularity, especially over the past year. These free courses offer anyone, anywhere, the chance to obtain instruction from big-name schools, in many cases.

Among the best-known providers in the United States are edX, which developed out of Harvard University and the Massachusetts Institute of Technology; and Coursera and Udacity, which originated out of Stanford University. These MOOC providers partner with top colleges and universities, or specific professors, to obtain their materials.

In addition, some universities are creating free online courses for their own use. Some businesses have also begun offering online courses, although the courses aren't always free.

More than 2.4 million people are enrolled currently in offerings of Coursera, based in Mountain View, Calif., while Udacity, of Palo Alto, Calif., has some 1 million enrollees — including fully 240,000 in Udacity's introduction to computer science course, says its chief executive officer, Sebastian Thrun. In addition, edX, of Cambridge, Mass., claims close to 600,000 students.

The catch: MOOCs are rarely accepted for college credit — although they may provide certificates of course completion. They also have very high (some say 90 percent) dropout rates.

And for colleges, they raise troubling questions about how online courses fit into an overall college experience, how to maintain educational quality in cut-rate college courses, and how to raise revenue if more students migrate to free online courses.

Those are questions colleges will have to answer if these cost-cutting initiatives are to gain traction.

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