FROM Mark Heisler
Kobe Bryant Retires Kobe Bryant plays his last NBA game tomorrow night. For 20 years he was the center of the L.A. sports universe. Even though the Lakers haven’t been dominating the spotlight lately, all eyes will be on the Staples Center tomorrow night to say goodbye to the one and only “black mamba.” Madeleine speaks to a longtime NBA writer who met Kobe when he was 17, just before he entered the league.
What Went Wrong on LeBron's Journey from Cleveland to Miami? Lebron James wants to win and he's going to Miami to do it. But did he lose something valuable along the way? A funny thing happened on James' free-agent highway. Almost overnight he went from beloved hometown-hero and superstar with the Cleveland Cavaliers to reviled basketball player en route to Miami, still a superstar. Mark Heisler is a sports columnist for the Los Angeles Times .
Trump says goodbye Paris Accord: What does it mean for U.S. and the planet? President Donald Trump announced Thursday that the U.S. will withdraw from the Paris Climate Accord, the landmark international agreement to limit greenhouse gas emissions. Trump was to renegotiate a new deal, but will that happen?
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.
Morgan Parker: There Are More Beautiful Things than Beyoncé Morgan Parker says that the poems in her book There Are Things More Beautiful than Beyonce take a stand against the clichés of the dominant culture.
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.