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Apr. 8, 2013 ? The battle for work-life balance among female white collar employees, especially those with children, is something women have struggled with for decades. Though past studies have found little evidence that women are opting out of the workforce in general, first-of-its-kind research by Vanderbilt professor of law and economics Joni Hersch shows that female graduates of elite undergraduate universities are working much fewer hours than their counterparts from less selective institutions.
"Even though elite graduates are more likely to earn advanced degrees, marry at later ages and have higher expected earnings, they are still opting out of full-time work at much higher rates than other graduates, especially if they have children," said Hersch.
Hersch's research finds that 60 percent of female graduates from elite colleges are working full-time compared to 68 percent of women from other schools.
It's All About the Kids
The presence of children strongly influences how much a woman works. Labor market activity is lower for women with children, but the gap between those women with and without children is largest for elite graduates. Among elite graduates, married women without children are 20 percentage points more likely to be employed than their elite counterparts with children, while among non-elite graduates, the difference in the likelihood of employment is 13.5 percentage points.
MBA Moms Work Least of All
Hersch found that when comparing graduates from elite and less selective schools, the largest gap in full-time labor market activity is among women who also earned a master's in business degree.
"Married MBA mothers with a bachelor's degree from the most selective schools are 30 percentage points less likely to be employed full-time than are graduates of less selective schools," said Hersch.
The full-time employment rate for MBA moms who earned bachelor's degrees from a tier-one institution is 35 percent. In contrast, the full-time employment rate for those from a less-selective institution is 66 percent. The gap remains even after taking into account the selectivity of MBA institution, personal characteristics, current or prior occupation, undergraduate major, spouse's characteristics, number and age of children, and family background.
Fewer Female CEO'S?
Hersch contends these statistics show that the greater rate of opting out by MBA moms with undergraduate degrees from elite institutions has implications for women's professional advancement.
"Elite workplaces, like fortune 500 companies, prefer to hire graduates of elite colleges," said Hersch. "Thus, lower labor market activity of MBA's from selective schools may have both a direct effect on the number of women reaching higher-level corporate positions as well as an indirect effect because a smaller share of women in top positions is associated with a smaller pipeline of women available to advance through the corporate hierarchy," said Hersch.
Hersch found a similarly large gap among women who later earned a master's in education. 66 percent of tier-one graduates are employed full-time compared to 82 percent of graduates from non-elite institutions.
Other factors also contribute to which women are working more hours.
"Estimates show greater labor activity among women with a bachelor's degree in a field other than arts and humanities; those with graduate degrees; those in higher-level occupations such as management, science, education and legal; and women who are not white," said Hersch.
Why Opt Out?
A common question associated with opting out is whether highly educated women are willingly choosing to exit the labor force to care for their children or whether they are 'pushed out' by inflexible workplaces. But Hersch said this hypothesis of inflexible workplaces does not explain why labor market activity differs between graduates of elite and non-elite schools.
"Graduates of elite institutions are likely to have a greater range of workplace options as well as higher expected wages than graduates of less selective institutions, which would suggest that labor market activity would be higher among such women," Hersch writes.
"Without discounting the well-known challenges of combining family and professional responsibilities, increasing workplace flexibility alone may have only a limited impact of reducing the gap between graduates of elite and non-elite schools."
Hersch gathered her data from the 2003 National Survey of College Graduates, which provided detailed information for more than 100,000 college graduates. The survey was conducted by the U.S. Census Bureau for the National Science Foundation.
To identify schools considered elite and to put these schools into tier levels, Hersch used both the Carnegie classification and the Barron's Profiles of American Colleges. The Barron's Profiles look at quality indicators of each year's entering class (SAT or ACT, high school GPA and high school class rank, and percent of applicants accepted). Barron's then places colleges into seven categories: most competitive, highly competitive, very competitive, competitive, less competitive, noncompetitive, and special.
The Carnegie classifications are based on factors such as the highest degree awarded; the number, type, and field diversity of post-baccalaureate degrees awarded annually; and federal research support. For example, Research I universities offer a full range of baccalaureate programs through the doctorate, give high priority to research, award fifty or more doctoral degrees each year, and receive annually $40 million or more in federal support.
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Source: http://feeds.sciencedaily.com/~r/sciencedaily/living_well/~3/RhvUn5PcPRs/130408133023.htm
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This vegan cookie made with fresh coconut and citrus juice keeps its promises to be delicious.
By Eve Fox,?The Garden of Eating / April 7, 2013
'Vegan cookie' doesn't have to mean dry and tasteless. These little morsels sweetened with fresh tangerine or mandarin juice and topped with coconut are as lovely as the spring flowers they resemble.
The Garden of Eating
EnlargeI've been known to make disparaging remarks about vegan baked goods so for me to say that these cookies are delicious means they are truly delicious.
Skip to next paragraph Eve FoxEve is the creator of?The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers? markets near her home in Woodstock, NY. You can also follow her on Facebook, Twitter, or Pinterest.
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Our friend, Karen who is the innkeeper at the lovely Woodstock Inn on the Millstream in Woodstock, N.Y., had made a batch of these the last time we stopped by to let my son Will move sand in his dumper and throw rocks into the stream.
Karen was very generous with her cookies and we sat around in the inn's kitchen/office enjoying them. When I asked for the recipe, she told me that it was from Whole Foods. So I Googled "Whole Foods mandarin coconut cookies" when we got home and, sure enough, there it was.
I've adapted their recipe slightly below as there were a couple silly / inefficient things in their version. For example, instead of removing the skin of the tangerines with a vegetable peeler and then chopping it to obtain enough zest, I've changed it to just zesting the tangerines. Time is precious, after all.
We happened to have a small pile of tangerines that were not getting any younger sitting on the counter so the timing was perfect. And I had the rest of the ingredients: coconut oil (which is great to cook with!), flour, sugar, baking powder, vanilla, salt, and coconut flakes, too.
Will "helped" me make them. His favorite part was drinking the freshly squeezed tangerine juice and eating the sweetened coconut ? and eating the cookies, of course. He told me recently in a very solemn and proud little voice, "Mama, I can eat SO much sweet things." Which is true.
Since we usually use eggs in our cookie dough (this vegan recipe is a real anomaly for me), he assumed that this dough was also off-limits for eating. And I saw no reason to tell him otherwise.
The dough is kind of fun to handle ? the texture is soft and marzipan-like with a delicious sweet smell from the coconut oil and the tangerine juice.
I also enjoyed smushing the cookies with the bottom of a glass dipped first in water and then in the coconut flakes to flatten them out for baking.
I think the cookies end up looking a little bit like flowers. Seems fitting now that it's spring and the warmer weather is on its way. Enjoy!
?Mandarin Coconut Cookies
Adapted from?Whole Foods' recipe
?Makes roughly 3 dozen
?
2 mandarin oranges, such as satsumas or clementines
1-1/4 cup sugar?
3/4 cup organic, virgin coconut oil, melted and cooled slightly
2 teaspoons pure vanilla extract
2-1/2 cups all-purpose flour
1 cup finely grated dried, sweetened coconut, divided
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon fine sea salt
?
1. Preheat the oven to 325 degrees F. Use a microplane zester to obtain 1 tablespoon zest. Juice the mandarins to obtain 1/4 cup juice. Set aside.
?
2. In a large bowl, beat 1-1/4 cups sugar and oil on medium speed for 1 minute. Add the tangerine juice, zest, and vanilla and beat again. Add flour, 1/2 cup coconut oil, cornstarch, baking powder, and salt and beat again until combined.
?
3. Form the dough into 1-1/2-inch balls. Arrange the balls two inches apart on a parchment-paper-lined baking sheet (I used my Silpat but it's worth noting that? both parchment paper and Silpat contain silicon so, if you're concerned about that, my guess is you could also just grease a cookie sheet with equally good results.)
?
4. Dip a flat-bottomed glass in water and then in the sweetened coconut flakes. Press down firmly on each cookie, re-dipping the glass as needed. Bake until golden brown and just firm, about 15 minutes.
?
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
Source: http://rss.csmonitor.com/~r/feeds/csm/~3/shv5aJjRF6o/Meatless-Monday-Vegan-mandarin-coconut-cookies
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In What?s for Dinner?, a column appearing every other week on Diner?s Journal, Melissa Clark answers that universal question, offering recipes for simple, relatively quick dishes that use ingredients you can pick up on the way home.
Most everyone I know has a go-to after-work pasta dish. Be it as simple as spaghetti with jarred marinara sauce, or something far more exotic or involved, the steps have become so ingrained that the dish practically cooks itself.
This one is mine, the pasta I can cook on autopilot, even when I haven?t gone shopping. The backbone of flavor comes from pantry staples ? a pungent mix of anchovies, garlic, chile flakes and capers, which gives pasta more than enough character for a satisfying dinner. Kale (or chard, spinach or other greens) bulks out the aromatics, adding a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal. As spring progresses, you could leave out the cooked greens and serve an arugula salad on the side.
The key to getting the proper depth of flavor here is to fry the garlic and capers until dark golden before adding the kale. The caramelization feels like as much of an ingredient as the anchovies, and it adds equal depth. This type of browning is a technique I learned from Andrew Feinberg of the restaurant Franny?s in Brooklyn, with whom I wrote a cookbook. His version of this dish, which he calls a white puttanesca (because there are no tomatoes), also includes olives. Sometimes I add them here as well.
It?s a pasta with endless variations once you master the basics. It just might become your go-to pasta as well.
Source: The New York Times
Source: http://dinersjournal.blogs.nytimes.com/2013/04/09/a-pasta-dish-straight-from-the-pantry/
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Apr. 8, 2013 ? Taking an approach similar to that used for discovering new therapeutic drugs, chemists at the University of California, Davis, have found several compounds that can boost oil production by green microscopic algae, a potential source of biodiesel and other "green" fuels.
The work appears online in the journal Chemical Biology.
Microalgae are single-celled organisms that, like green plants, use photosynthesis to capture carbon dioxide and turn it into complex compounds, including oils and lipids. Marine algae species can be raised in saltwater ponds and so do not compete with food crops for land or fresh water.
"They can live in saltwater, they take sunlight and carbon dioxide as a building block, and make these long chains of oil that can be converted to biodiesel," said Annaliese Franz, assistant professor of chemistry and an author of the paper.
Franz, graduate students Megan Danielewicz, Diana Wong and Lisa Anderson, and undergraduate student Jordan Boothe screened 83 compounds for their effects on growth and oil production in four strains of microalgae. They identified several that could boost oil production by up to 85 percent, without decreasing growth.
Among the promising compounds were common antioxidants such as epigallocatechin gallate, found in green tea, and butylated hydroxyanisole (BHA), a common food preservative.
The team has carried out growth experiments in culture volumes of up to half a liter. They calculate that some of the chemicals they analyzed would be cost-effective when scaled up to a 50,000 liter pond. After oils have been extracted from the algae, the remaining mass can be processed for animal feed or other uses.
Franz came to UC Davis in 2007 with a background in pharmaceutical chemistry. Given the campus's emphasis on biofuels, she started thinking about applying high-throughput techniques used to screen for new drugs to looking for compounds that could affect microalgae.
The idea, Franz said, is to look for small molecules that can affect a metabolic pathway in a cell. By setting up large numbers of cell cultures and measuring a simple readout in each, it's possible to screen for large numbers of different compounds in a short time and home in on the most promising.
"The basic concept comes from the pharmaceutical industry, and it's been used for human cells, plants, yeast, but not so far for algae," she said.
"There are many cases where small molecules are having an effect to treat a disease, so it makes sense that if you can affect a pathway in a human for a disease, you can affect a pathway in an algal cell," Franz said.
Patents on the work are pending. The research was funded by Chevron Technology Ventures through a cooperative agreement with UC Davis.
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How the brain makes financial decisions was the opening keynote speech of the 2013 Finance Down Under Conference. ?Delivered by the world-renowned expert in this field, Professor Peter Bossaerts (California Institute of Technology), the presentation described some of the intricate processes the brain uses to learn about risk and how they are linked to our every-day financial behaviour.
Studying neural activation patterns while people are making decisions provides a richer and more detailed view of finance than traditional approaches that focus purely on behaviour. It allows researchers to shed light on aspects of financial behaviour that are inaccessible with traditional methods, such as the computations the brain performs when people are making decisions.
Although this line of research is still in its infancy, Bossaerts? remarks made clear that existing theories of financial decision-making are often overly simplistic ? and sometimes misleading ? and that we will have to revise our understanding of how people make financial choices.
Professor Bossaerts insights set the tone for the Finance Down Under conference which since its inaugural conference in 2006 has rapidly obtained a prestigious international reputation. Every year finance academics that have shifted the barriers of understanding within this field convene at this unique conference.
Since it began 2006 Finance Down Under is managed by the Department of Finance within the Faculty
The conference builds a symposium around a ?vintage? work in finance that has withstood the test of time and continues to inspire research. This format and the stellar quality of the papers discussed (with only 21 selected from hundreds received) ensures academics who have ruptured existing thinking on finance such a Professor Bossaerts, Professor John Y Campbell (Harvard),?Professor Larry Epstein (Boston University) and? Professor Stanley Zin (New York University) are numbered among the attendees.
?Substitution, risk aversion and the temporal behaviour of consumption and assert returns: A theoretical framework? was the vintage finance paper that was placed under the microscope at the conference this year, while the sessions over the three days on subjects such as credit supply, credit ratings and shareholder control enjoyed unique insights.
The paper ?What a Difference a Ph.D Makes: More than Three Little Letters? attracted robust debate within the Educated Investing session while the best paper award was presented to the paper entitled ?Risk Aversion Sensitive Real Business Cycles.?
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Source: http://benews.unimelb.edu.au/2013/how-the-brain-makes-financial-descions/
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