FROM Blair Kamin
Saving Louis Kahn's floating concert ship A floating masterpiece is sending out an SOS. A concert hall on a barge designed by Louis Kahn may wind up in a Louisiana scrapyard if a buyer does not come forward with $2 million. "Point Counterpoint II" was commissioned by Robert Boudreau shortly before Kahn's death in 1974. SInce 1976, Boudreau has been taking orchestras to perform small towns on waterways throughout America. Now, at 90, he wants to sell what he calls "the last of the showboats." Cellist Yo-Yo Ma sounded the alarm in a letter to the New York Review of Books. Now one town has expressed interest in buying it: Kingston, New York. It's in the Hudson River Valley, near Woodstock, and city officials dream of docking the barge at a former brick factory on the river that's been converted into an events space. They are looking for an angel to help foot the bill.
From Trump to farm to slaughterhouse to restaurant So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.
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?
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.