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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 June 10, 2014 / 12 Sivan, 5774

Uber Is the Future

By Froma Harrop



http://www.JewishWorldReview.com | As dawn creeps over New York's Jamaica Bay, flocks of wide-bodied red-eyes — overnight flights from the West Coast — land at JFK International Airport. The minute the wheels touch, cellphones click into action.

Mine shows a message (now lost) going something like this: Avoid the taxi lines. Use Uber instead.

Though I'd signed up for Uber, a smartphone app that can call up a ride, I scoffed at the message. How bad could the wait be at 6:45 on a Sunday morning? I soon found out.

Easily 100 travelers were inching around a maze of ropes under a cheerful yellow New York taxi sign. Welcome to New York. And welcome to the reason a company that efficiently connects passengers with drivers is threatening the pick-'em-up-at-the-curb taxi business all over the world.

Investors are now valuing Uber at over $18 billion, a figure some see as extravagant. But Uber's undeniable success has highlighted the prospects for this business model, whereby customers and providers link up online, bypassing regulated industries.

The traditional taxi drivers are not happy about this. After all, they must buy permits and follow a bunch of rules the freelancers don't need to. Many see Uber as an unlicensed cab or limo service.

Uber insists it's not a transportation provider — it doesn't own the cars — but a "platform." (It does handle the credit card payments.)

Anyhow, Uber has faced resistance in Chicago, Toronto, Seattle, Berlin, London and elsewhere. In Paris, taxi drivers physically attacked its cars.

Uber started off as a premium car service, sending out Cadillac Escalades or the like and charging more than a city cab would. Then came UberX, where users could request a lesser vehicle at a lower price. Then came its ride-sharing service, connecting people in their own cars with strangers needing a lift.

Uber has run into controversy over its "surge pricing" policy. In periods of high demand — say, during a snowstorm or on New Year's Eve — it may multiply the price of a ride. That doesn't happen with metered city cabs.



Some customers complain bitterly about this, but I think it makes great sense. As Uber argues, the higher prices bring more drivers out at busy times.

Using the app one morning in Hermosa Beach, California, I was offered the option of paying extra for a fast pickup. It was totally upfront and therefore fair. And I wonder how many travelers begging for a cab at JFK's Terminal 4 would have happily paid an extra $10 or $20 to trim a half-hour off their wait.

Uber's service is not perfect. In Providence, Rhode Island, an UberX driver couldn't find my address, despite the large numbers nailed on the door. I had to run after the car, stopped a block away. Then I had to give the driver directions to the destination.

One does feel for the traditional taxi owners paying large sums for their medallions and permits. But if their industry were on the ball, it would make darn sure that the hordes of beat passengers seeking taxi transport out of JFK have yellow cabs there to serve them.

Also, it would do something about the dumpiness of the cabs, made dumpier by back-seat screens blasting ads and messages about how exciting New York is. And it would discipline drivers who stick their heads out of the window to ask where you're going and then drive off if they don't like the answer. They're not supposed to do that, but they do.

Technology is clearly disrupting another traditional business. But when it disrupts in the service of better service, that's OK with me.

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