Imagine that you went to a restaurant and the menu only had only one item on it. Cheeseburgers. Not a problem. You like cheeseburgers. On further inspection, though, you notice that there are in fact other items on the menu. Hmmm. Let’s check out what else they’ve got. But the non-cheeseburger options are in tiny font in the back page. And what's this? The cheeseburger is nearly free but everything else seems kinda spendy? Plus, each of the non-cheeseburger menu choices has a paragraph-long explanation with some ingredients that you don't recognize... French? The server comes over and you say, I’ll have the cheeseburger, please. Of course.
No one would be surprised to learn that this particular joint’s bestseller is the cheeseburger.
This is not too different from the way we run our transportation system. The menu features the ‘house special’--driving alone--in large bold letter, for free or very cheap, everything else is expensive, hard to understand and whiffs of danger. And yet we’re surprised when our streets and parking lots are choked with cars.
This blog is a recipe book for a more varied, more interesting, more choice filled transportation menu. In keeping with the food metaphor, we are going to be talking about ingredients, recipes and menus. We are going to get to know some ‘chefs’ who are serving up interesting and varied fare for commuters in cities, corporate campuses and universities in north america and around the world. Hopefully this will inspire you and others to vary your ‘transportation diet’ and expand your palate. Perhaps getting to know some of the chefs curating interesting transport menus will inspire you to try your hand at one of these recipes.