PROFILE
FROM Andrew Sean Greer
Andrew Sean Greer: Less In his novel Less, Andrew Sean Greer discusses filterless writing and the idea of getting what you want in a world bent on not giving you what you want.
Andrew Sean Greer: The Story of a Marriage A wonderful young novelist, Andrew Sean Greer, writes about enormous and basic truths that his characters choose to conceal...
Andrew Sean Greer: The Confessions of Max Tivoli The hero of The Confessions of Max Tivoli is born an old man who ages backwards-not an unusual fantasy premise. What is unusual is the way Greer's use of language raises the material from science fiction to a universal parable of memory and maturation...
Recommended
Claudio Magris: Blameless In Claudio Magris' Blameless, a museum of the implements of war and destruction is created to inspire peace. But this conversation is not just about war and peace.
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?
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.