energy to take the red eye to insurgence -- new york city and come down to washington and have things like the world affairs council. but anyway, we have to staggering energy consumption level. ...

and on you go back into past. it's difficult to do, but the interesting thing is that you cooperate that, it's not that difficult within certain limits of margin of error. these guys were captured about 4500 per day. if they captured mutants even ecological record of the things were doing. have the energy was three, the other half. the most difficult part is documenting energy capture across the intervening 15,000 years. six points in 2000 a.d., fairly confidently. it's just as the 50,000 years in between that's a bit of a headache. i've gotten about the mess good-natured, the serious debate

calculates things in a very different way. we actually end up in another similar plays on which gives me confidence of what it done is not a total fantasy. but it is difficult to do because the nature of the evidence changes, choosing the doctor time archaeological evidence. it is doable and is a secluded driving force between the developed index. thank you. >> thank you, dr. morris. the straight man thanking him. [applause]

>> melanie warner's next creature reports on how science has created an expensive projects that are devoid of nutritional value, addictive and the potential harm to one's health. she exhibits a proclivity of citizen commonly used ingredients which makes up 70% of calories presumed in the united states. it's about 45 minutes. [applause] the mac thank you so much everyone for being here to talk about the subject of processed food. i do hope everyone has had their dinners already. i would find it easier to talk about this once people of rde. i don't want to be responsible for spoiling anyone's mail. so this book, the origins of this book go back to me when i

was a kid growing up with my mom long before it was fashionable. my mom was someone who paid close attention to ingredient labels. she would go to the grocery store and my brother and i often came with her. she was real her cart down the aisle and was constantly picking about his future agreed the radiant labels and the sooner she did this, my brother and i knew we're basically not getting whatever it is she a. entire aisles were off-limits. we couldn't get any of the fund area, anything with cartoon characters with its brightly covered. she had a term she used for all distributed by. she called a group to. this is anything with too much sugar or artificial food coloring, chemical preservatives and any other ingredient she deemed suspect. as you can imagine, this is

incredibly annoying for my brother and i peered eye of two young boys and i see that if you put a healthy non-processed version of a food down in a process version, they'll pick the process one every time. they are hardwired that way. but somewhere along the lines as often happens when your 13, your parents don't know anything and then he turned 30 and see there a little bit smarter. the logic of my mom's worldviews came in. i took a job covering the food industry. i remember going to this tradeshow. this is around 2004. it is a tradeshow caught ifta, institute of food technologists. i had no idea what was his most

people don't. there's about a dozen ingredient companies they are selling all these strange ingredients. i see things like whey protein, peace either and starches modified to be used as a dietary fiber and products are as a fat replacer depending on the product. everyone was talking about food not so much food, food as an application as if it was a software program he put together his fitness is for each application ritchie's application. i thought what the heck is a cheese application? the whole tradeshow for me had a very strange, surreal quality to it. i felt like a stranger in a strange land and everyone is speaking a different language. i remember at one point going to a booth. a lot of these two companies

would create these prototypes it's for everyone to try and sample and they were done for the purpose of showcasing their ingredient. i went to this one booth and saw they had some kind of a parfait and a plastic cup with a raspberry and i thought that looks delicious entrée that. i was tasting that ended with me. but it is oddly bland and indistinct. so i went to the counter and asked the woman, what is this? with the main ingredient? she looked at me as if i asked that the temperature was in jupiter. she had no idea. no one has ever asked you this question before. she turned to her colleague next three who didn't own after a few minutes she said well, it's cultured dairy. i said it's yogurt? no, it's not yogurt. it's a powdered dairy

ingredient. you add water to it. it occurred to me at that point that everything at this tradeshow -- that is the case for everything at this tradeshow. everything was essentially a powder extracted, isolated, removed, refine was for crops, corn, soybean, wheat and milk. these are the things ingredient companies used to manufacture and create ingredient technology manufactured and processed food. if you look at the supermarket at ingredient list, you fine very few of them send this is our actual real whole foods. they are these magical powders that companies are adding. so what i took away from the tradeshow biz technologies have merged with food production to a much greater extent than we realized. the story want to tell us in

this boat. in 2004 we were starting to learn a fair amount about what was happening on our come to large industrial farms that produce a lot of our food. we knew very little about what happened after that, in the factories, labs and food industry. seven the buckeye cover a lot -- a variety of products in the health implications and i will spare you most of the gory details, save that for the book. i just want to talk about one ingredient that i find fascinating and that is soybean oil. one of the thing is that illustrates the extent to which this industry depends on us not knowing the story behind our food. it's incredibly prevalent in our diet. about 10% of our total calories

are coming from soybean oil. to get a sense of how this is, if you look at something like high for this corn syrup, that's about 8%. so most of the soybean oil is coming from processed food. everything in the supermarket is used to fry fast food. hardly any of it is used to cook at home in stir fries and things. so when i started researching the book, i wanted to be a look to see how soybean oil is may 1st 10. there's for companies that make it in the u.s., including big companies may have heard of lake etienne and cargo. none of these companies would let me into their plant. this is a mistake when companies do this because journalists will always find the story -- get the story regardless companies look like the bad guy, like you have

something to hide. i spent a fair amount of time talking to see scientists and people at the con anime various available materials and the production of soybean oil basically goes like this. and above the crashing of soybean and then sent and called hexane extraction. hexane comes to oil refining or petroleum refining i should say and it is a toxin regulated by the epa. you basically get the oil and soybeans much the way you do like when you make coffee. you go through the soybean multiple times and it's very efficient, very cheap and efficient at getting audio out. after that, soybean oil, grassy, beanie, barnyard. i know designer to taste it, but

that's the way it was described. after that a variety of other processes like becoming, deodorizing in the deodorizing is to get an oil that is absolutely no flavor that you can put into pretty much whatever you want. i'll send the deodorizing removes some of the healthy nutrients otherwise it is soybean oil like vitamin e and plant tarot. so is one example of how processing of favoring those nutrition inherently and food. so after all that, sometimes the oil is hydrogenated and then there's the same process applies in times. so that's a soybean oil is made. and then you and then you go the grocery store and walked down the aisle are the chips are sold and you can find packages made with soybean oil that the oil will be identified as a simple,

natural ingredient. then you go to the cooking oil and you'll see it listed as 100% natural. so even if you know a little bit about how soybean oil is made, the word natural is the last thing that comes to mind. i saw this over and over again as i travel throughout the food industry, and it's so much our food is targeted in misleading ways. it makes it very difficult as consumers make choice and make informed choices about food at one of our samples the subway. i used it occasionally subway before working on this boat. not so much anymore. i spent too much time looking at the ingredient list.

but they've done an amazing job at harkening themselves as a healthy alternative to fast food. this is partly to serve because they let limits the amount of five and sodium relative to mcdonald's and burger king. but also, up with a slogan that eat fresh and associated themselves with selling fresh food. that's an incredible appeal. people want fresh food. there provided within it, it becomes very clear that this is not grandmas homemade loaf. subway bread, just to focus on the bread is a classic example of industrial breadmaking. it has conditioners in it, a variety that are in there because industrial bread is beaten up, thrashed about in high-speed mixers, very abusive. if you don't have conditions in

the coming of bread will disintegrate and make a huge giant s. and then it's got this come in chemical in there for manufacturing purposes and make as -- these scientists have of this great terminology and they call it a fine club structure. this is to make bread be evenly distributed. a perfect specimen of red visually anyway. this is one of these additives that is quite a stretch to call it edible. it's been used outside of red and i should point out it's not just in subway bread, fast food rut and also the supermarket, including ones that look super host on because they have the word multigrain on it. outside of bread, it's used in things like yoga mat and the soul of your shoes butterfat to

lock on. very likely cargo tonight has dniester make this. there's been tested up and down to show to break down into a carcinogenic compound called semi-carbon side than he did in the baking process. the fda knows this. but essays done with my food additives, the small amounts in the final products are okay. it's not going to cause a concern. the system and that is quite a bit of her day. the fda could be in the ingredient that could put pressure to stop using less of it. but it's done is to ask red manufacturers to pretty please use less of it, which as far as

i can tell has pretty much been made hard the point i'd like to make about subways this process desired chicken mcnuggets and hot pockets. that's when my favorites. intrigued keys and everything at taco bell they come up with every other week. but it's also a lot more now. it's what subway cells, a lot of us on the menu at applebee's and chilies and even i'm sad to say in the middle aisles at whole foods. just because whole foods sells that doesn't mean it's healthy. i know that's unfortunate. and this brings me to the section of the book that i wanted to read, a brief section. this is about some organic chicken nuggets that i bought a whole foods or my husband at

whole foods and what happened to them. the chapter is mostly about soy protein. this is a section called liquid chicken. one day not long after i began research for the boat, my husband arrived in the supermarket with another project despite my curiosity. he couldn't find her usual brand of chicken tenders a bye for the kids can do so they got a different variety. six of the concoctions, these are coming up for working parents who eagerly stand by the kids. they have a thick meaty texture that makes it seem closer to the real thing. instead of these, my husband got applegate farms organic chicken strips. after a few days i heated up the serving i noticed that the strips, which looked more like negative and. i tasted them.

is spongy and not very meaty. this chicken struck me as highly process. it is in fact minimally processed, quote, unquote. the ingredient seems simple enough. organic chicken, water, natural flavor and the granting was wheat flour and a bunch of favoring. i did what i now have become an occupational hazard. i added the spurs and nuggets to my of aging or diatoms and i should preface that by saying many years ago i started collecting all the processed food because i became curious to see how long it would last and i have filed the suit in my office. most of it is not molded, has it gone mad, doesn't smell. the fact that it's still in my office speaks volumes. so i have these frozen in a ziploc bag not refrigerated.

since they were organic, and emily process and contained me, i was prepared for an awful smell contaminate them a office. so take that surprising. when i returned home i discovered that my death which i placed in a ziploc bag no longer looks like chicken. half the contents of liquefied and the outlines of the pieces were no longer visible. the whole thing was soft in the shia and the color was darkened. a few days later the other half have liquefied the rest. damascus has completed their dissolution and now i have to say renée brown menace. although an early 2012, soy and beef became the child for a precise testing system. added soy protein is hardly the only thing were talking about.

for chicken defined in the frozen eyelets never the same thing you would prepare at home. the frozen nuggets may sometimes start off as me and use of all your ingredients but then machines take over. more often than not, chicken is mixed under high pressure and tumble together under high circumstances. that's a quote the industry calls that come with a collection of other gradients with sodium asteroids and soy protein and its fashion and to tender nugget patties, boneless wings and brass. even in cases that the meat is advertised for the sodium phosphate celtic take on water for profit yield. chicken it turns out is never just taken. something doubly true for any specimen defined at a fast food restaurant. this wasn't supposed to be the case. they're designed to look natural

and wholesome and sat right on the box on natural form in red organic chicken minimally processed. you could find that was going on in several weeks later had a perplexing conversation with chris healy, one of the company's founders. before he asked me about the nuggets come to excite applegate is definitely not in the business. he wished to distinguish its products in so many other night at on the market. when you buy in, you'll notice the meat is loose in the center. we don't want it to be like a hot dog. other more conventional manufactures mix their product excessively coming using additives to added more water and bind everything together snugly lowering the cost. when i got around to telling juliet about my experience, he said while he never tested for that thing, the chicken might be prone to disassembly because it is about to with additives. they later tested pace of debt

and at the same result. i also put the tenders to the testing that chicken that remain intact. i couldn't stand the smell and junta throw them out. i wanted to believe the elite. applegate is an independent company much of the minister cannot come up with the rest of animals race without hormones. a big supplier to whole foods. animal muscle doesn't liquefy unless something dramatic has been done to it. the combination of the brown menace in my office and perception of the spongy texture suggested the product was more maximally processed in emily. i see your point of them proceeded to launch into an unrelated section that pushing a meatless animal carcass to rejoin tubac lakes green so high the whole thing, skin, bone turns into a meat smoothie.

these can't be mechanically set rated. the most industrial concoction. the widely distributed photo of it showed a barbie doll substance sleep soft serve ice cream from identified machinery was initially mistaken for pink sign. applegate doesn't use this. it's hard to say what might have caused me to turn into group. it may be related to the fact is chicken is cooked her next router, to partially put them in for them into pieces. the product is made that first handshake and granted in a mixer with water, salt and oregano extract in the mixture is fed to an extruder hitter men's or the plato fun factory he said. after that, for as long as a

year if it's stored properly. despite the best intentions, applegate's nuggets may be a toy knowest ration of the limits of the modern citizen li. it may not be feasible to make nuggets they resemble real chicken without telling back the industrial manipulations to multiple cooking steps. they are subject to one quick frying instead of appliqués reheating steps yet there's no extruder in the pieces in the box several pieces of meat that come in different sizes and shapes. he considers the sacrifice of some degree of authenticity to be a trade-off in the name of search team. in today's road on cooked food scares me. whose safety is our number one priority and we will put a product that they could not be cooked properly. i've never had a recall of products and our families never gotten sick.

while the benefits are undeniable and apparent, it's a trade-off they can attach to this harder to grasp. especially when the order gimmick is on the package. applegate nuggets were the worst thing in the world, but each has more air unless chicken. to me they felt more like a quick forgettable sixth in a satisfying meal. i figure the kids who did more to compensate, but that didn't appear to happen. if they had the would've thought that a greater proportion of breading, not the point of the mail. nobody answers the question of what's for dinner with breading. these are quietly embedded into so much certain that come in the form of adequate nutrition or fleeting satiety or some degree of all of them. some of these is a calculus of

life. we give up something to get some dinner return. he is full text his honesty really is remaking it the trouble is that it's rarely clear what it is we are eating. i just want to to to and by saying this is not a road without processed food. currently our diet is 70% processed food, highly processed food and processed food has a role and realize we're all busy. clearly were buying frozen chicken nuggets. kids loved processed food and the book is an argument for rebalancing of our diocese to care about health and how much were sending on health care and

how we feel day today and when we wake up in the morning, maybe a rebalancing is more like 30% and the foundation of our diet is things that can be identified as food. fresh food and things that don't always come in a box or bag. i think at that point i would just leave it up to questions from the audience. act yes, ma'am. [inaudible] >> what's your opinion on white red such as wonder bread?

>> i think it's delicious. maybe not white bread, but other kinds like french baguette. this is not the most nutritious start with that in favor. when you eat white bread, you're not getting any traction. you could something that tastes on a good. yes. >> i have a question about i guess in your book, do you address the silicon that chicken mcnugget and mcdonald hands burgers in the gml question? >> sure. by silicon, the additives in frying oil? >> my understanding is part of the texture into the negative and the announcer keeps it from

breaking down and wrought enough to want. the time. >> is up with additives and other fast food meat. although not the hamburgers. i'm not aware of silicon and chicken mcnuggets. these starches to congealing keep everything together. as an additive in the frying oil so you keep using over and over again and you don't have to replace as frequently. i don't talk about in the book, but it's one of those additives is barely edible. it's not any anybody consumed prior to a hundred years ago when the full history of processing started. i didn't talk too much about gm is in the book.

90% of all soybean are genetically modified. so it's a huge percentage, but that's all other can of arms and topic in other books deal with that. i didn't really delve into that. serve. >> say something more about preservatives and are they tested for their effect on health clinics >> one of the big categories of food additives or preservatives. it's important for foods to have a long shelf life, to assess the whole system of manufacturing food. there's a total of five dozen additives that go into our food or that are allowed to be added to food. not all of those are good preservatives. good preservatives or one category. there's a number of good preservatives to safety studies found that it caused and raised

concerns in the past. it's not as much oversight as we would like there to be. the food additive regulatory processes self-regulatory. the fda is hardly ever during testing and it's also somewhat shockingly voluntary. new food additives in the market. the few research that a scraper, estimates estimated 10,000 of these additives that no one even knows about better in the market are probably going into her food, which is not to say they're all dangerous and horrible, but we just don't know. >> how important is it, the date

on chance, daytime boxes? when i was growing up in the 50s, they didn't have dates on things and mccann was fine until it starts bulging. what's your take on that clicks >> it is one of this process items in the supermarket it's been packaged. categories -- you've got a long window before it goes bad. as mention all the the food in my office. you would want to try it because the flavors, it won't taste right, but it's not going to make you sick and i tell a story in the book of one of these research items that i collected was store-bought guacamole but also my husband always comes back from the supermarket for strange products and i looked at the ingredients of this is

advertised at the store as fresh guacamole. as a at the ingredients as i always have jimerson things on there if never heard of. i was doing all this research on food additives. cytec it away in the back of the refrigerator and pretty much forgot about it until nine-month later when my mother, elizabeth announced she tried some of the guacamole. initially i thought she was referring to some fresher stuff we bought a couple days ago for a party, but it's pretty sure all that was gone. in fact she tried to nine-month old stuff and i was deeply worried because she's an older woman are at risk foodborne illness. in the end she was fine here to try this because there was no mold, didn't smell bad, was a little brown around the edges. there was no sign this is not a

fresh product. so the point in telling my is processed food is quite well preserved. you have to worry mourner when it is fresh fruit like to meet are sometimes scary. >> is there any pending legislation in the astute? is there anything -- >> it's very hard. the food movement is dynamic and growing and a lot of a lot of people getting involved, but it took years and years to get food legislation safety pass. just the teachers gave to us for things like food or unless like e. coli and salmonella and for the fda to inspect the imported foods that come in. the controversial insight into reggae food additives better on

the net marketing to kids so they are bombarded with the worst off in the grocery store is really hard. they have a lot of power and the fda, the regulatory body for all this are pretty much underfunded and have a lot on their plate and there just really not up to the task. yes they're in the back with pat. >> what is your favorite meal? >> processed meal? >> disfavored overall. >> i really don't know if i have a favorite meal. my favorite food is cheese. i'm of the opinion chooses not particularly unhealthy if you don't eat massive quantities of

it. so my challenge is to not eat massive quantities of it. sir. >> my mom is very picky. she does need a lot of different things, but cheese and beans sometimes. i was wondering, if you know, subway did that with the bread. is this widespread because she says she doesn't enjoy the taste anywhere. she can hardly find any roles she likes. >> it's a very fast process, so you don't get flavor development. that's another reason spreads don't have a lot of flavor. you have to be the out, is they sent and it has things that i don't understand and i can't pronounce and no one was eating

until recently, or is this a traditional food with traditional ingredients that make sense? it's important, more than looking at the calories in that levels to understand what's in the food. quiznos i think -- i don't think they publish their ingredient list. sometimes you can search and nothing anything because they're not required to report that. yes, ma'am. >> the companies must write for the food calms. [inaudible] processed food -- they are said to contain bees and nobody knows

the origin because the meat has traveled from sweden to germany to england and back and forth and it has turned out that it was horsemeat. -- we have people asking that we must have the right, where does the ingredients come from? do you have something like that here? >> now. sometimes grocery stores will list what country is coming from but it's totally discretionary, but to the store. some family be, especially hamburger that's ground up could be coming from as many as a

dozen or more farms and even more animals do not. that's one of the things they try to force the usda to issue trade fax systems, especially with outbreaks of foodborne illness. there is something in the food safety legislation that tries to do that. whether it works we will see. but it's very hard and part of the reason i surf the system has become so big and distributed and complex and there's so many different ingredients in different animals coming in to want products. >> you can get it out stammers about that many ingredients, packaged in small print. it doesn't take all those

ingredients. are they preservatives or what? >> that's a good question. you must be that the food dictionary to decipher this. a good rule is to find the products to the extent they exist in the supermarket. they don't have paragraphs of ingredient. so you do have to search out a little bit more than if they don't carry them, maybe you ask the manager then let it be known that switch you want. >> i have a lot of things i could ask you about. the one thing she brings up is like my saying as it looks like food, smells like food, taste like food, but it's not food. >> just because it's out of those -- yeah. >> do you think this headache

mess pertaining to appearance and taste has reached its peak and people will smarten up and avoid or veto this process through? >> that's a good question. it depends what people do in the choices they made. the food industry is incredibly was unsaid. they'll give people what they want and if people decide tomorrow we don't want artificial food diet center food, the way people have in europe, tomorrow the food industry will find alternatives as they've done in europe. they use less problematic alternatives. it's rea ask is generous and shoppers havees. it's really something ask is generous and shoppers have to be aware of. it ebbs and flows depending how aware people lie.

i read a number of books done in the 70s and the food movement, kind of coming-out of the counterculture movement. food industries responded at that time by taking out the horrific agreement and trying to make an effort to make things less process. and then it just went back and everyone forgot about it. so this really stinks. i don't know. it remains to be seen. the people that buy the food has the power. >> i wondered if you addressed the issue as you're talking about right now the globalization of food, especially from china and not enough resources and things like that if you addressed that in the book. >> even coming from china? >> a lot of ingredient in the

massive multinational corporations like crafting companies that have grown from being just good old red white and blue to all over the world and having a lot of process to influence out even ingredients for other foods. >> a lot of food ingredients come from china. i have a chapter of vitamin. i became curious, where do vitamins come from? it turns out they don't come from anything resembling the food. they come from very strange things. all vitamins come from china and factories and that is true of a lot of food ingredients.

starches and artificial ingredients in china, which is not to say any of that is bad, but it's halfway halfway around the world but there's not as much environmental litigation. and a lot of the multinational food corporation are going into those markets on the flipside and a lot of their business if you look at their income statement, you'll see a lot of the revenues for companies like kraft and general mills in case then is coming from overseas and particularly developing markets like brazil, india, china are the big ones. fast food restaurants, too. the company that owns taco bell is huge in china. kfc is bigger than taco bell in china. so were exporting food to other

countries in changing their diet the way that our diet change starting a hundred years ago. the >> any suggestions in your book about what we can do better? >> yeah, to think about when we buy and process food, to try try and buy the stuff that doesn't have the million ingredient. we buy the less process of the process food is the easy answer. the simplest vices to shut the perimeter, where most of the fresh food is. just to think a little bit about even to do more quick enough home. the history and pattern of cooking as the arduous thing that you shouldn't have to do.

it's really not that complicated to cook a meal at home. a lot of people are busy, but everyone has the time for a simple, easy solution even with one meal at home all week additional. [inaudible] >> have you done any research on the different method between frying and baking and microwave? i've heard the microwave destroys the nutrient and all that kind of stuff in the food. >> all cooking destroys little bit is the nature and spirit as how long you cook it and how high temperatures. that's one of the reasons reprocessing can be so damaging

because they use high temperatures, higher than what you sent home. i'm not a big fan, but there's not a lot showing is so horrible or worse furniture and then regular home cooking. so it's really the level of the heat. lower heat is always better for food in terms of nutrition and the length of time as well. thank you so much for coming, everyone and for your time and questions. [applause] >> on your screen as professor jon gould, professor of law at

the university and also director of american university washington institute for public and international affairs and it's written this book, "how to succeed in college (while really trying)." who is this book written for? >> is written for two groups of students. high school seniors on their way to college and also written for first-year students who come to this place and find it somewhat foreign. i should add it also written for the parents of the students as well. >> when you're asked as a college professor what will make my son or daughter successful, what is your short answer? >> my short answer is a sense of independent in response ability and that's the thing sometimes parents may not be here because it means i have to pull back. so what we get in a college come as a chance for them to take ownership of their lives and be responsible for what they need to do and that the most

important skill for them when they had our doors. >> host: but is your responsibility as a college professor to make that possible? >> my job is to challenge them. we aren't here to their hand. this is the place we want them to feel it's okay to consider new ideas. but my job is to take them, give them new ideas, the challenge that you think in new ways they have poor. >> host: when you meet demand, can you not predict who will be successful and who won't? >> guest: at first not at all. the first time most of the students again are going to be successful. so that the good news. on first meeting, now, it's almost impossible to predict. >> host: what are some of the downfalls of a first year of

college? >> guest: there's lots and lots of distractions here or any other university. that's the biggest downfall is not paying attention to what they need to do. not going to class, not doing studying is the most important thing in terms of making sure that the best opportunity. >> host: was the most common question students ask you? >> guest: what's going to be on the test and the simply not the right question to be asking. they have to be in class, engaging with us on the material. if it's part of this dialogue we have day today, don't know what's on the test. they will open part of the learning experience the whole way through. >> host: professor gould, has technology changed how you teach? is changed for the better, but a little for the worse. we now have to compete with other sorts of calls, so they

come to class and have their cell phones, smartphones and there's lots of other things if they're not excited about what's going on in class. at the same time, we can use technology to bring the outside world into the classroom. we have giant video monitors that we can really make some of these things come alive and give them an opportunity to test the were talking about in the classroom with what's happening in the real world. >> host: is important to give students letter grades? >> guest: important for who? them or others? i don't know that it's that important. i don't find it as useful as others might come of the want them because that's what they're used to. they've all been competing in the think that's what employers

want. frankly we could get a whole lot more out of me writing evaluation and a more detailed day attacks about strengths and weaknesses, what they brought to the table, more like a letter of recommendation. >> host: define the difference between students to take out student loans are students or their parents pay for? >> guest: not that, but if any difference between students who work and those who don't. the students who are working, this is their money rate them. students who take out the long it will eventually be their money, but to them it's in the future. those who put in the equity right now get the education and they are generally more serious student and demand for all of us in the classroom. >> host: in your book, "how to succeed in college (while really trying)," you have a dirt, the

liberal ivory tower. can a conservative -- a student who is conservative be successful at harvard, and american? >> guest: absolutely. let's go back and take that term. these are not a stance of liberalism that are unfriendly to conservatives. what we're after here if i'm doing my job right, any student who comes and will have his preexisting views challenged, whether liberal or conservative. those kids are challenged to think what they believe in the take in the information into the bathroom of the world. if i do my job right, that's what happened in that are to be exciting to some extent right thing to students to matter what their political perspective is.

>> host: udc in here that college professors and campuses tend to be more liberal than society in general. >> host: that's not so much about the a college professor. sun is generally keep oldsmar education, tend to be more liberal than others in society. most of us who are college professors have decided money is not the most important thing for us because we'd be out doing other sorts of things. that said, whatever our perspectives are, ideologies very. you find every professors as well as liberals. if we do our jobs are at commerce and to our ideology. the best compliment i ever got from a student was the one who had no idea what my ideology was until she came to babysit our kids and so my wife's bumper

sticker on my wife's car because a good professor takes him or herself out of that conversation with the student. it's not about us. it is about them. our job is to challenge them to be critical consumers. >> host: just 10 year help students be successful? >> guest: tenure helps faculty be successful. this begs the question, what does tenure got? tenured gives freedom of inquiry. we look at what's in court without worrying someone looking over our shoulders and an unpopular idea. a forward about an unpopular idea, we would not be understanding gravity. that would be understandable to spherical as opposed to square. back as faculty it will do a full inquiry, growth and

knowledge come or a students benefit not only because were able to impart that, the students participate in those projects. define the critical comes dinner at higher education in what my money's worth, i'm in favor of that. >> host: professor gould, what do you teach? >> guest: criminal law and i also teach in the college school of public affairs. very teach law and society. >> host: what sparked you to write "how to succeed in college (while really trying)"? >> guest: i've been teaching for 20 years now and i found i was beginning to see the same problems and students over and over again. things like not understanding how to cite material and inadvertently getting themselves into trouble with plagiarism. freshman see this great world that is college and take advantage of everything in the classroom and i regularly enough

students with hints of malay can i begin to see us having the same e-mail and it's time to write without fear that way i can say by the book. >> host: was the best thing parents can do to prepare kids? >> guest: one is the academic side and the best thing is reading and writing. it is as true today as i was in the olden days. that's the best thing we can do to have been prepared. the best thing is they can get events ready to live their lives on their own. we hear so much about helicopter parents. so this is as simple as how do you do laundry if you're a college? it's much more to the point of how are you going to get yourself up each day and go to

class and do what's required of you? are you going to bounce his social life and academic life? does their life skills and the kinds of things aaron said to have their kids ready for. >> host: was in touch with american university professor, trained veteran about "how to succeed in college (while really trying)." professor gould, thank you urbina took tv. >> guest: my pleasure, thank you.