Rolling Back Banking Regulations

Rolling Back Banking Regulations

Top of Mind with Julie Rose - Radio Archive, Episode 769 , Segment 1

Episode: Still Too Big to Fail? Student Walkout, Robots Coming for Your Jobs?

  • Mar 15, 2018 11:00 pm
  • 36:38 mins

Guest: Christopher Peterson, JD, John J. Flynn Endowded Professor, S.J. Quinney College of Law, University of Utah The Senate has just passed a measure easing some of the rules placed on banks after the 2008 financial crisis. The measure got bipartisan support and the House has already passed an even more expansive rollback of Dodd-Frank, which was the name of the original law designed to prevent another banking crash. As it happens, this weekend marks 10 years since the investment firm Bear Stearns collapsed – one of the first big signs that something was seriously amiss in the banking world.

Other Segments

Quest for Clean Food

11 MINS

(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.

(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.