For Profit

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Friday, August 20, 2010

On today’s show: We’ll take a look at how for-profit colleges like the University of Phoenix work, and why they've become so controversial. Then we'll talk to the director of a new documentary about the death of Pat Tillman, and how the government handled it. Also, John Brandon discusses his new novel, Citrus Country. Plus, our latest Please Explain is all about canning and pickling!

For-Profit Colleges

For-profit colleges like the University of Phoenix and ITT Technical Institute promise flexible degree programs and guaranteed career placement, but they’ve recently come under government scrutiny for misleading applicants about career prospects and encouraging them to lie on financial aid forms. Dan Golden, of Bloomberg News and author of The Price of Admission: How America's Ruling Class Buys Its Way into Elite Colleges -- and Who Gets Left Outside the Gates joins us, along with Vicente Lechuga, an education professor at Texas A&M, and David Bozeman, who received a criminal justice degree from Everest College, another for-profit institution, discuss what these institutions offer students and how they compare to their non-profit counterparts.

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The Tillman Story

Director Amir Bar-Lev discusses his documentary “The Tillman Story.” It tells the story of Pat Tillman, a professional football player who left the NFL to join the Army Rangers in 2002 and became an instant symbol of patriotic fervor and unflinching duty. When the government tried to turn his death into propaganda, Pat’s mother led the family’s crusade to reveal the truth beneath the mythology of their son’s life and death. “The Tillman Story” opens Friday, August 20, at the AMC Lincoln Square Cinema and Sunshine Landmark Cinema.

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Citrus County

John Brandon talks about his novel, Citrus County, set in the backwaters of Florida. It tells the story of a teenage girl who moves to Citrus County with her single father, little sister and her abused love interest, Toby, and tracks a dissolving family and a dissolving community.


Please Explain: Canning and Pickling

Wondering what to do with this summer's bounty? This week's Please Explain is all about canning, pickling, and preserving. We're joined by  Katherine Alford, director of the Test Kitchen at The Food Network, and food writer Eugenia Bone.

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