FROM Alfred L. Brophy
Georgetown, other universities grapple with slave histories The list of injustices black people have suffered in America is long, and that’s why some say they deserve reparations. Georgetown University – a school that owned slaves and sold them – announced Wednesday it is taking a step towards that. University officials have decided to give descendants of those slaves applying to Georgetown preferential consideration for admission. The school is also issuing an apology and renaming some buildings, among other measures. How are other universities confronting their connections to slavery?
Farewell LA freeways, Peter Shire is back Angelenos don't want more freeways but we seem not to want mass transit either. Metro has killed the 710 freeway extension, and bus and train ridership is down across the region. What's the future of getting around in LA? And, Peter Shire is having a comeback. What attracts a new generation to his playful ceramics and furniture?
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.
Accusations of lying fly between James Comey and White House During his testimony Thursday, former FBI Director James Comey accused President Trump and other White House officials of lying when they said the FBI was in disarray and its staff had lost confidence in him. President Trump’s lawyer said Comey was wrong -- that the president never asked for his loyalty, and never asked him to back off the investigation into former NSA director Michael Flynn.
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.