FROM Jackie Ott Jaakola
PetSpace: a fancy treat for would-be pet owners Have you thought about adopting a cat, dog or bunny but can't quite take the leap? Perhaps a spin on a giant, humanscale hamster wheel under the watchful eye of a giant animatronic cat might tickle your fancy. Or time spent watching doggies get a spa treatment in the Groom Room? Or watching kitties or bunnies play in custom designed adventure playgrounds? Wallis Annenberg PetSpace uses design and technology to woo prospective pet owners to bring home a four-legged friend Photo by Frances Anderton The Wallis Annenberg PetSpace is a high-tech, high-design adoption, education and research center focusing on the human-animal relationship. It's in Playa Vista in the heart of Silicon Beach, and it's the pet project of longtime LA philanthropist and ardent dog owner Wallis Annenberg. PetSpace, which opens June 24, draws on tech and many of the cool tricks of contemporary exhibition design to seduce you into going home with a pet. So is this an over the top temple to our furry friends? Or an accessible, fun destination to learn more about the growing expertise on animal-human connections -- and maybe leave with a new member of the household? DnA went on a preview tour to find out.
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.