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 Jan. 14, 2011 / 9 Shevat, 5771

The Man Who Changed Things

By Paul Greenberg

http://www.JewishWorldReview.com | Suppose you had billions and billions of dollars and wanted to set up a foundation that would really make a real difference in the world?

You could draw up a mission statement as broad as the Pacific. Then put up a skyscraper office full of bright young people with college degrees who talk tech -- high, low and in-between. There'd be a lot of supernumeraries around to get in the way -- all with degrees from prestigious universities and impressive resumes. ("He shows great promise and knows foreign languages -- spreadsheet, broadband and COBOL.")

You might populate the cubicles with statisticians and plant the corner offices with ferns and wise old men in three-piece suits, alternating them with sleek female execs in pantsuits -- veterans of the law and/or corporate life who would know everything about just why nothing could be done. ("It's policy.")

For a model to follow, see the Ford and Rockefeller foundations and what they've accomplished, if you can remember a single blessed thing.

But how would you change things if you really could change things? For starters, you might want to:

-- Change a whole, home-grown industry. Organize it vertically from start to finish. Make the product better, cheaper, more varied, available and useful. Create a worldwide market and employment for millions around the globe. Do business in 57 countries. Do or die, expand or expire.

-- Change a whole part of your state, and, more important, improve the everyday lives of the people who live there, who want to stay there and raise their families there. Give them a reason to stay. Ditto, their children and grandchildren. Instead of having people leave in search of greener pastures, bring the greener pastures to them. Maybe literally.

Meet payrolls all over the state and country and world. And, while you're at it, revive and improve industries quite apart from your own but that prosper because of yours. The way growing soybeans and rice goes with producing chicken. Think chicken-soup-and-rice.

Hire the most talented, innovative managers and doers and hard workers and different thinkers, and then have enough sense to get out of their way. Let them do their remarkably efficent, self-motivated, profitable, productive thing. On an ever greater scale. And just watch your company, your state, your world go. While keeping up with every little thing.

And keep it all a family business by issuing different classes of stock so control is vested in people who have not only a business to think about but a family name to uphold.

Sure, anything that successful isn't going to be without problems -- legal, even ethical ones -- and the feds'll be after you quicker'n you can say Capital Gains or Disclosure Statement. But rise above it. Make your motto: Never have a bad day. Keep taking risks, do the improbable and maybe the impossible.

Don't just give money away; invest it. Especially in the young. Don't lecture but do. Don't tell but show. And stop to play -- hunt, fish, and remember that life is with people. Never put on airs. Always wear khaki except on state occasions, and maybe then. Pal around with politicians only when you absolutely have to, if only to get them to leave your business alone.

Do you suppose you could establish a foundation to do all that? Not very likely. Because there would still be something missing. The most important ingredient. The human being. The single, unique individual. Don Tyson of once little Springdale, Ark., was such an individual and he did all that. Without a government grant. Without a master plan, but step by indefatigable step, innovation after innovation.

He would grow Tyson Foods into an operation with more than $28.4 billion in revenues this year and 115,000 employees worldwide -- 24,448 of them here in Arkansas. Tyson Foods would evolve into something more than a business, more than an institution. But a force for good.

The one thing missing from our theoretical foundation is a real Don Tyson, the one man who makes it all happen. And did. The news of his death the other day at 80 reminds us of what economists may overlook. In their textbooks, in their formulas and graphs and charts, there may be only one thing they don't take into account: the human factor.

The French have a word for it -- entrepreneur -- and it's become an American concept, too, and how. That's what Don Tyson was. And there can be no economic revolution without that one key, very human element that no assembly line ever produced. Quite the reverse. It is the entrepreneur who produces the assembly lines.

I'd better stop now. Don Tyson didn't go for folks who carried on, especially about him. They had to twist his powerful arm to get him to accept one of those honorary degrees from the University of Arkansas, his not-quite alma mater. He left the university to go into the family business he'd grown up in, driving a truck and chasing chickens ever since he was 14. The Tyson name is now all over the university campus at Fayetteville, but not his. The buildings are named for other members of the family. Attention was one thing he never liked to attract. And if there's one word to describe what Don Tyson wasn't, it's effusive. 'Nuff said.

Paul Greenberg Archives

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