FROM Nelson George
Four Decades of Soul Train The funky TV show Soul Train was one of the longest syndicated shows ever created. It lasted from 1971 to 2006. It was the brainchild of Don Cornelius, who became TV royalty as Soul Train rode to the upper echelons of TV. We talk to the author of a new book that chronicles the show and how it became so successful.
Four Decades of 'Soul Train' The funky TV show Soul Train was one of the longest syndicated shows ever created, lasting from 1971 to 2006. It was the brainchild of Don Cornelius, who became TV royalty as Soul Train rode to the upper echelons of TV. We talk to the author of a new book that chronicles the show and how it became so successful.
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.
Gov. Jerry Brown: California and China will fight climate change together President Donald Trump reportedly wants the U.S. to withdraw from the Paris Climate Accord, and he’s expected to announce a decision soon. California Governor Jerry Brown heads to China to strengthen climate and clean energy ties.
Why is Trump so behind on filling staff jobs, establishing concrete policies? Yesterday Donald Trump signed a “decision memo” to revamp the air traffic control system. But there was little legislative detail in the plan. There’s not much to other splashy announcements from the White House, including tax cuts and the arms deal with Saudi Arabia. And hundreds of positions are unfilled in federal agencies.
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.