FROM Alan Pullman
Connecting The Bloc A bird's eye view of The Bloc in downtown LA. Photo courtesy The Bloc The old Macy's Plaza in downtown LA, designed by Charles Luckman, had a fortress-like quality. It was cut off from the street and the 7th Street/Metro Center station below it. Developer Wayne Ratkovich bought the property, re-branded it as The Bloc , and, with design by Studio One Eleven, has opened a pedestrian passageway connecting to the Metro station. Does this signify a new embrace of mass transit users by retailers in Los Angeles? Can a more urban shopping experience keep up with changes in retailing?
What did Trump accomplish on his first trip abroad? President Trump is wrapping up his Mideast and European tour. We find out what he has accomplished -- good and bad -- and look at what he faces when he comes home.
'Dandelion and Quince,' food and crime, 'All About Eggs' Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.