From Greed to Green Markets

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Wednesday, June 01, 2011

Jeff Madrick talks about the triumph of finance and the decline of America, from 1970 to the present. Michael Agger tells us about the company Achievement Metrics, which uses speech analysis on NFL draft prospects. Jonathan Dixon discusses becoming a chef at the Culinary Institute of America. And Oran Hesterman talks about growing a healthy, sustainable food system for all.

Age of Greed

Jeff Madrick tells how the single-minded pursuit of huge personal wealth led to America’s economic ills over the last 40 years. Age of Greed: The Triumph of Finance and the Decline of America, 1970 to the Present tells the stories of these politicians, economists, and financiers who declared a moral battle for freedom but instead gave rise to an age of greed, and he traces lineage of some of our nation’s most pressing economic problems to the rise of greed since the 1970s.

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Achievement Metrics

Michael Agger, Slate senior editor, discusses the Ohio-based company Achievement Metrics and their use of speech analysis on NFL draft prospects. They use speech analysis to look for specific traits and compare similar players by correlating certain traits with future performance. Achievement Metrics grew out of a company called Social Science Automation, which does most of its work for the United States government.

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Beaten, Seared, and Sauced

Jonathan Dixon explains the challenges of enrolling in cooking school and training to become a chef at the Culinary Institute of America. His book Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America is a day-to-day chronicle of his transformation from amateur to professional chef, and includes hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors.

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Fair Food for All

Oran B. Hesterman shows how our food system's dysfunctions are unintended consequences of our focus on efficiency, centralization, higher yields, profit, and convenience. He defines the new principles and the concrete steps necessary to restructure it. Fair Food: Growing a Healthy, Sustainable Food System for All introduces people and organizations across the country who are making a difference—from bringing fresh food to inner cities, to fighting for farm workers' rights, to putting cows back on the pastures where they belong. He provides practical information for how to get more involved.

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Guest Picks: Jonathan Dixon

Find out what chef Jonathan Dixon says he's thoroughly ashamed of, and other fun facts after a recent interview on The Leonard Lopate Show.


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