FROM Mia Lehrer
Changing the Face of Downtown Los Angeles The Cornfield is a 32-acre strip of open land bounded by North Broadway and North Spring Street in downtown LA between Chinatown and the Los Angeles River. It's across the 101 Freeway from Elysian Park. It never was really a cornfield at all, but when it was a railroad yard, cornstalks sprouted from seeds that spilled from boxcars. After the railroads moved out, there were protests against turning it into an industrial site, and the state parks department bought the property five years ago. It's now an " interim park ," with an amphitheater and four acres of open turf, awaiting the results of an international design competition . Tomorrow, State Parks Director Ruth Coleman will announce which of three landscape architectural competitors will be asked to draw final plans for a new state park.
Revisiting showrunner Steven Bochco on his memoir Steven Bochco, the writer-producer behind record-breaking Emmy winners Hill Street Blues, LA Law and NYPD Blue, fought battles with everyone from out-of-control actors to network censors in his long career. He isn’t afraid to tell those tales in his memoir, Truth Is a Total Defense. This week we revisit the conversation where he shared some of his favorite stories with us.
Previewing James Comey's blockbuster testimony Former FBI director James Comey testifies Thursday in front of the Senate Intelligence Committee, but his opening statement has been released. In it, he says he felt pressured by Donald Trump to declare loyalty to him and publicly clear him of any wrongdoing in the Russia investigation.
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.