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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Start-ups Offer Risks, Rewards for M.B.A. Interns

By Kelsey Sheehy





Business students can learn all facets of an industry via internships with newly created firms


JewishWorldReview.com | (USNWR) Start-up businesses are emerging from the rubble of the Great Recession--and they're hiring.

Companies such as Groupon, LivingSocial, and Zynga, the game developer behind Farmville, added more than 6,000 jobs in 2011, according to company websites and growth reports, and new ventures are launching every day.

Start-ups can present a unique opportunity for M.B.A. students in search of internships: a chance to work directly with company founders and CEOs to make a substantial impact on the future of the business, according to start-up insiders.

"They are really meaty, exciting roles," says Jay McClary, vice president of marketing for RideCharge, the 5-year-old company behind transportation apps such as Taxi Magic, which allows users to book a taxi and pay for it using the company's website or smartphone app.

This summer, RideCharge wants an M.B.A. intern to expand the company's footprint in Europe and Latin America.


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"[The internship] is integral to the growth of our business," McClary says. "This isn't something we created as a test to see if someone would be a good employee after they graduate."

Unlike corporate internships, which are often mapped out in detail and full of structured training sessions, RideCharge allows interning M.B.A.'s the freedom to approach their role from different angles, says Matt Carrington, director of marketing and communications at RideCharge.

Carrington interned with Pacific Gas & Electric in 2009 while completing his M.B.A. at the University of California--Berkeley Haas School of Business . The internship, which serves as a feeder program PG&E's leadership development program, consisted of training sessions and exploratory projects, he says.

"It was an incredible experience, but it's incredibly well defined," Carrington says. "They have it scripted to the day, of what you're going to be doing."

RideCharge's program is vastly different, Carrington says. Interns work directly with McClary, the VP of marketing, to define the project's goals, then hit the ground running, relying on their own expertise to work independently and often remotely.

This level of autonomy and responsibility is what attracts students to start-ups, says Scott LaChapelle, assistant director of technology platforms and new employer development at Harvard University's Office of Career Services.

"Our students like to have a lot of influence and impact," LaChapelle says. "They generally like to develop their passion into tangible skills."

Another factor drawing students to start-ups is their often casual, high-energy atmosphere. That energy was on display at Harvard's recent Start-up Career Fair, which brought in more than 90 start-ups and attracted more than 600 graduate and undergraduate students. Budding companies brought in pizza, candy, T-shirts--even a giant blow-up elephant--giving students a taste of the culture of start-ups, which often list Ping-Pong tournaments and sponsored happy hours among their company benefits.

The fun, fast-paced atmosphere of start-ups often reflects the personalities of the founders, as well as the employees they hope to attract. But it isn't for everyone, LaChapelle says.

"You need to be OK with rapid change, not having a clear road map, not having a management program," he says. "You need to be OK with the fact that your job description, if there even is one, may change as well."

Rachel Schaengold, an M.B.A. student at George Washington University and intern with Social Driver, a digital technology consulting firm, says that environment is exactly what she's seeking.

"Everyone's roles are blurred," Schaengold says. "As an intern, your roles are blurred across everything--but I like that."

While Schaengold appreciates the creative freedom, the uncertainty about her employment future can be unsettling, especially when classmates returned from their summer internships with signed employment contracts, she says.

"I have to remind myself, sure, they have a job, but it's not the job I want," she says. "No start-up is going to hire you a year in advance."

For M.B.A. students aiming to turn their start-up internship into a career, initiative and passion about the product go a long way, says Tony Cappaert, cofounder of Contactually, a web tool that helps businesses manage E-mail contacts.

"I don't want someone to tell me how much of a go-getter they are ... I want them to take initiative and show me how they're going to add value to me and my organization now," Cappaert says. "And if you can do that unprompted, you're going to stand out from everyone else."

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