Mexican Migration

Mexican Migration

Top of Mind with Julie Rose - Radio Archive, Episode 196 , Segment 2

Episode: Fed Interest Rates, Mexican Migration, Dying, Consumer Rage

  • Dec 14, 2015 10:00 pm
  • 16:57 mins

Guest: Leo Chavez, PhD, Professor in the University of California Irvine’s School of Social Sciences and Author of “The Latino Threat”  There’s another Republican presidential debate tomorrow and immigration will probably come up. While the focus has shifted to Syrian refugees, it will undoubtedly circle back to Mexico before the race is over. We may yet hear renewed talk of mass deportation and building a wall on the US border. But new analysis by the Pew Research Center finds that since the recession, more Mexicans have left the US than have come here. The tide seems to have reversed.

Other Segments

Tech Tranfer: Better Quinoa

22 MINS

Guests: Rick Jellen, PhD, Professor in the Plant & Wildlife Sciences Department at BYU; Mike Alder, Director of BYU’s Technology Transfer Office The past couple of years, quinoa has been by popping up on the organic aisle at the grocery store and appearing on the menus for those hip soup and salad places that are so popular. It’s a grain, in case you were wondering. And now it’s become so mainstream that you can buy it in your Cheerios cereal.  A couple of researchers here at BYU are tinkering with quinoa’s DNA to see if they can make a better version – better for growing in certain places, not necessarily better tasting.  More information about technology developed at BYU is available at techtransfer.byu.edu.

Guests: Rick Jellen, PhD, Professor in the Plant & Wildlife Sciences Department at BYU; Mike Alder, Director of BYU’s Technology Transfer Office The past couple of years, quinoa has been by popping up on the organic aisle at the grocery store and appearing on the menus for those hip soup and salad places that are so popular. It’s a grain, in case you were wondering. And now it’s become so mainstream that you can buy it in your Cheerios cereal.  A couple of researchers here at BYU are tinkering with quinoa’s DNA to see if they can make a better version – better for growing in certain places, not necessarily better tasting.  More information about technology developed at BYU is available at techtransfer.byu.edu.