FROM Ashley Robbins Wilson
Watergate Offices; Trump Hotel t The lobby of the National Trust for Historic Preservation, in the Watergate Office Building Photo by Frances Anderton Buildings can be architecturally significant, and politically important. What about when they are both? DnA visits the Watergate Office Building, famed for the June 1972 burglary of the DNC offices on its sixth floor. Now it is home to the National Trust for Historic Preservation. We learn about the fascist architect who designed it, the Mad-Men-era architectural styling that is now making a comeback, and its unforgettable role in a scandal that finds echoes right now. The Atrium of the Old Post Office Then we visit the Trump International Hotel in the former Old Post Office. Ethics watchdogs say that the hotel violates the terms of its lease with the General Services Administration, now that Donald J. Trump is president. The GSA begs to differ. What no one disputes is the restored building is still a wonder in decoratively carved stone, tile and woodwork with a soaring atrium that has not been tarnished by the addition of lots of gilt and over-sized chandeliers. Photos by Frances Anderton
George Saunders: Lincoln in the Bardo (Part I) Lincoln in the Bardo dramatizes a grieving President Lincoln as he visits the grave of his beloved son Willie, who died at age eleven. In the novel, the buried dead believe they're not dead -- "they're sick and refer to their coffins as "sick boxes."
Lucia Micarelli: An Evening with Lucia Micarelli Violinist and actress Lucia Micarelli visits The Treatment to discuss her emotive performances as she prepares for PBS' An Evening with Lucia Micarelli.
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.