FROM David Cooper
The Minimum Wage Magic Number If you make minimum wage, you probably will not be buying a Tesla anytime soon, but you’ll be making at least a little more in California and New York. Legislatures in both states passed a $15 minimum wage yesterday. Seattle and Los Angeles have approved similar citywide laws. There’s pending legislation in about a dozen other places across the country, and there’s a call to raise the federal minimum wage to $15 dollars an hour. How did that become the minimum wage magic number?
Walmart, the Minimum Wage and the Working Poor Last week, Walmart stunned the world of retail by announcing that it will give half-million low-wage workers a raise in April to $9 an hour, with the promise of $10 an hour by February of next year. Low pay has created image problems for America's biggest private employer, while reduced unemployment means new competition for workers. But even $10 is hardly enough to support a family, and labor advocates are pushing for $15. As some cities and states increase the minimum wage, we hear what life is like at the lowest end of the pay scale.
Farewell LA freeways, Peter Shire is back Angelenos don't want more freeways but we seem not to want mass transit either. Metro has killed the 710 freeway extension, and bus and train ridership is down across the region. What's the future of getting around in LA? And, Peter Shire is having a comeback. What attracts a new generation to his playful ceramics and furniture?
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.