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May 25, 2012
Mark Clayton: Is Hillary's State Dept. hacking Al Qaeda? Not quite
Erika Bolstad: Temple cancels Wasserman Schultz speech
The Kosher Gourmet by Ethel G. Hofman: The former president of the International Association of Culinary Professionals, whose members included the likes of Julia Child, is back with contemporary Shavous cuisine: Ruby Fruit Soup, Sweet Noodle Kugel with Cheese, Key Lime Curd, Calsone Casserole Frittata with Wild Mushrooms, Sun-dried tomatoes and Olives, Baked Tilapia with Pepper Cheese Cream and Brown Sugar Shortbread
May 24, 2012
Jeff Jacoby: The peace process battered Israel's reputation
Michael Muskal: 'Pro-choice' position hits record low, according to poll
Chris Farrell: Are We in a Tech Bubble?
The Kosher Gourmet by Penelope Wall: PHILLY CHEESE STEAKS --- hold the steak!
May 23, 2012
Tony Pugh: More private colleges offering tuition discounts
Mary Beth Franklin: How to Choose the Right Annuity for You
Tina Susman: The wig wasn't enough: Man gets 13 years for posing as his dead mom
The Kosher Gourmet by Emma Christensen:A simple way to do fish right
May 22, 2012
Warren Richey: Can US group challenge overseas surveillance act? Supreme Court to decide
Thomas M. Anderson: Walking Away From a Mortgage
The Kosher Gourmet by Megan Gordon: Enjoy a celebration of the most rich and layered flavors: Black bean, sweet potato and quinoa chili
May 21, 2012
Mark Clayton: Cybersecurity: How US utilities passed up chance to protect their networks
Howard LaFranchi: NATO summit: Who will foot the bill for long-term Afghanistan security?
Chris Farrell : Earn Dividends in Emerging Markets with This WisdomTree ETF
Stephen Whiteside, Ph.D. : Mayo Clinic Medical Edge: Social anxiety disorder --- or just shy?
Guy Jackson : Victim's father regrets death of Lockerbie bomber
The Kosher Gourmet by Mario Batali: Famed chef's veal shoulder farsumagru: A festive meat course for late spring
May 18, 2012
Rabbi Berel Wein: Striving: The People of the Book's Book for (All of) the People
Steven Goldberg: 5 Great Stock Picks and the Exchange-Traded Fund that Owns Them
Mary Pickett, M.D.: Ask the Harvard Experts: Don't be forced into gluten-free lifestyle based merely on a doctor's false-positive test
The Kosher Gourmet by Carolyn Malcoun: DIY healthy lunchbox treats: HOMEMADE FRUIT BARS for kids and brown-bagging adults alike
May 17, 2012
Warren Richey: Teacher fired for being unwed and pregnant can sue religious school, court rules
Josh Mitnick: Netanyahu's 'centrist' coalition is already proving it's anything but
Steven Goldberg: Earn Dividends in Emerging Markets with This WisdomTree ETF
Amina Khan: Research links coffee to lower death rates
The Kosher Gourmet by Faith Duran : Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes
May 16, 2012
Carmen Terzic, M.D., Ph.D. : Mayo Clinic Medical Edge: A variety of exercises can help improve balance
Melissa Healy: National strategy on Alzheimer's disease aims to halt it by 2025
The Kosher Gourmet by Joyce White : GOODNESS GRACIOUS: GREENS! 4 winning recipes that are no longer just for down-home folks (Includes expert tips & techniques)
May 15, 2012
Kristen Chick: Obama administration resumes arms sales to Bahrain despite serious unresolved human rights issues. Activists feel abandoned
Pat Mertz Esswein: Homes are now affordable again and mortgage rates are low. What you need to know before you buy
Kathy Kristof: Our Practical Investor Fights Inflation with These 6 Investments
Sue Hubbard, M.D.: The Kid's Doctor: Lactose intolerant young child? Check again
The Kosher Gourmet by Kathy Hunt: Spread a Little Excitement with EXOTIC CONDIMENTS (4 RECIPES)
May 14, 2012
Lisa Gerstner: How to Protect Your Identity, Finances If You Lose Your Phone
Harvard Health Letters: Heart disease and dementia
The Kosher Gourmet by Megan Gordon: MANGO COCONUT OAT MORNING MUFFINS are a bright but hearty delight
May 11, 2012
Jessica L. Anderson: Get the Best Deal on a Used Car
Jett Stone: Forget face-lifts and fake knees. Scientists have seen the fountain of youth --- and it's broccoli
The Kosher Gourmet by Chef Mario Batali: The famed chef's vegetable dish that tastes true to the season: FAVAS AND SUGAR SNAP PEAS WITH POTATOES AND TARRAGON
May 10, 2012
Sergei L. Loiko: Putin sends warning to U.S., NATO in Victory Day speech at Red Square
Mary Rourke: How being a 'mentch' got Vidal Sasoon his start and fighting in Israel's War of Independence provided him with confidence and a strong sense of his own identity
Jeff Bertolucci: Get Home Phone Service for Less Than $10 a Month
The Kosher Gourmet by Betty Rosbottom: Gleaming with its golden, crimson, and snowy white hues, this silken smooth and creamy STRAWBERRY ORANGE TRIFLE looks impressive, but is easy to prepare
May 9, 2012
Sharon Palmer, R.D. How you can reduce your risk -- or delay -- chronic diseases associated with aging
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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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