Rolling Back Banking Regulations

Guest: Morten Wendelbo, Lecturer in Policy Sciences, Texas A&M University The worst of flu season is over, thankfully, because it was a really bad one in just about every state and bringing some of the highest rates of hospitalization we’ve seen in recent years. All those serious flu cases also exposed a major flaw in the US medical system.

Guest: J.P. Gownder, Vice President and Principal Analyst, Forrester Research By some estimates, up to half of all jobs in the US will be replaced by automation over the next few decades - and not just manual labor. Doctors, therapists and even journalists could be supplanted by smart computers capable of learning and improving over time. But Forrester Research analyst J.P. Gownder thinks those estimates are way overblown. He and his team estimate only a fraction of Americans will be completely out of a job because of automation. The majority of us will have to learn how to work side-by-side with the robots.

(Originally aired: Aug. 29, 2017) Guest: Collin Grissom, MD, Critical Care Physician, Intermountain Medical Center The snow has come late to the ski resorts here in Utah and locals and visitors alike are trying to get in a few more days on the slopes before the resorts close for the season. But if you’re coming to a place like Utah or Colorado from sea level, you should watch out for altitude sickness. Last fall we got some insight into this illness, which can feel just like the flu at first.Future of Jobs – Working With Robots (May 23, 2017)

(Originally aired: Dec. 19, 2017) Guest: Ruth MacDonald, PhD, Professor and Chair of Food Science and Human Nutrition, Iowa State University Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. Aim for clean and simple foods is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically modified one. Iowa State University food science and human nutrition expert Ruth MacDonald says it’s not just short-sighted, it’s dangerous, to get too carried away with the whole “no chemicals, no preservatives” thing.