FROM Fred Walti
LA's cleantech industry looks to the future Since entering office, President Donald J. Trump has rolled back regulations on carbon pollution from power plants, air emissions from cars and trucks, and new energy-efficiency standards. So how is this affecting companies here in Los Angeles that are creating the products for a clean energy future? And how can they stay optimistic? Lauren Gropper, founder and CEO at Repurpose, Inc., posing with one of her company's products at the La Kretz Innovation Campus of the Los Angeles Cleantech Incubator. Photo by Avishay Artsy) DnA took a tour of the La Kretz Innovation Campus in downtown LA's Arts District, which houses the Los Angeles Cleantech Incubator. Founded in 2011, this is a hub for dozens of start-up companies developing environmentally-friendly products.
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."
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
Terrorism in London: Lessons for the US This weekend’s terrorist attack in London left seven people dead and almost 50 injured. London police fatally shot the attackers, and ISIS claimed responsibility.
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.