Federal Deficit, Thanksgiving Dinner Expert, Sioux Chef

National Debt is the Impending Crisis America Doesn’t Want to Talk About (0:30) Guest: Mark Sanford, former Republican Congressman and South Carolina Governor In the last year, the US Government spent nearly one trillion dollars more than it brought it. That’s what’s known as the federal deficit, and it’s been growing steadily for the last four years, even though the economy has been doing well. Normally, you’d expect to go deeper into debt during hard economic times. But the US Government is doing the opposite and Federal Reserve chair Jerome Powell recently warned the financial path we’re on as a country is unsustainable. Mark Sanford calls it “the most predictable financial crisis in the history of man.” He’s a Republican, a former Congressman and Governor from South Carolina. And he just ended what turned out to be a pretty short bid to challenge President Trump.  Retail Stores Aren’t Dead, They’re Just Different Now (21:04) Guest: Barbara Kahn, professor of marketing, Wharton School, University of Pennsylvania, author of “The Shopping Revolution: How Successful Retailers Win Customers in an Era of Endless Disruption”  The biggest shopping season of the year is upon us. Will you battle the crowds on Black Friday or be at your computer early Monday snagging cyber-deals? Probably both because we shop in all the places now - websites, apps, stores. Catalogs are even making a comeback, which you know if your kids have been poring over the toy catalog Amazon sent out this year. An honest-to-goodness, glossy-paged magazine of toys for sale on Amazon. What will they think of next? Wharton School marketing professor Barbara Kahn has some ideas. She’s author of The Shopping Revolution: How Successful Retailers Win Customers in an Era of Endless Disruption. Ask An Expert: Preparing a Great Thanksgiving Feast (35:47) Guest: Chef Todd Leonard, Associate Professor -- Culinary Arts, Utah Valley University Our listeners have all sorts of Thanksgiving Dinner questions. Chef Leonard's answers provide some great ideas