FROM Alexander Bradley
Does the March for Science need its own pussyhat? The impact of the Women's March following President Trump's inauguration in January was amplified by the pink knitted pussyhat handmade and worn by millions of marchers. It's an example of "craftivism" that wound up being acquired by the prestigious Victoria & Albert Museum in London for their Rapid Response collecting gallery. Now protesters are preparing for the March for Science to take place on April 22, Earth Day, with the goal of drawing attention to the need for science-based policy making and increased funding of the NIH. Brain hat with kitty-cat ears Photo courtesy Kristen McDonnell/StudioKnit Some participants are trying to popularize yarn hats tailored to science, such as a crocheted hat that resembles a brain. But not all organizers agree that marchers for science need a unifying symbol. DnA talks to the organizer of LA's March for Science, a curator at the V&A Museum and pussyhat co-creator Jayna Zweiman.
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.
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.
'Dandelion and Quince,' food and crime, 'All About Eggs' Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.