In the News

Los Angeles Times

“We weren’t quite sure what her celebrity hinged upon, but it hinged upon her self-brand,” says Brooke Erin Duffy, associate professor in the department of communication. “She was engaging in a model of strategic self-promotion before self-branding became something that everyone did. Now we take this for granted. ... She was doing this a decade before the rest of us.”

CBS News

"The law is absurd on its face — these workers are not professionals," says Kate Bronfenbrenner, director of labor education research and a senior lecturer at the ILR School.

The Wall Street Journal

A paper produced by researchers including Mani Sethuraman, assistant professor of accounting and management communication, finds that CEOs who choose their own CFO receive more compensation than those who don’t.

Associated Press

“Generally, I think this is bad news. Not terrible news, but bad news,” says professor in engineering Natalie Mahowald, who wasn’t part of the report. “A stronger switch from coal to solar or wind needs to happen to reach low climate targets.”

The New York Times

“Commercial apples are getting hit fairly hard by fire blight,” says Kerik D. Cox, associate professor of integrative plant science. “And the intensity of it appears to be new.”

The Wall Street Journal

“This weakens Fiat Chrysler’s hand in negotiations because GM has shone a very bright, white spotlight on how they have not been following the pattern,” says Art Wheaton of the ILR School.

Time

In this op-ed, historian of American food and health and postdoctoral associate, Adrienne Bitar, writes about the rich history of turkey alternatives at the Thanksgiving table.

Huffington Post

“Her post-litigation conduct, to me at least, indicates a strong probability that her mind was likely made up about several facts that would otherwise have been relevant to a sentencing judge,” says Charles Wolfram, emeritus professor of law. “Given the close connection in time between sentencing and the onset of her repeated conduct, its occurrence post-sentencing should be given just as much weight as if it had occurred before sentencing.”

New Yorker

Robin Dando, associate professor of food science, says, “The future of food design is multisensory...  You can imagine, for instance, popcorn that has a certain coloration to it and all of a sudden it tastes sweet without us needing to put sugar in it.”

Associated Press

“They essentially want you to bring a note from your torturer before they are willing to let you stay in the U.S,” says Stephen Yale-Loehr, professor of immigration law practice.

USA Today

Reneta McCarthy, senior lecturer in the School of Hotel Administration, says that hotels lose “a piece of that marketing message, the memory of that experience” when they ditch miniature hotel shampoo, conditioner and lotion bottles.

Forbes

“Companies are just so desperate to find really good people that if you have a community of 100 million people, they’re going to post a job there because they don’t want to miss out,” says JR Keller, assistant professor of human resource studies.