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Wired Magazine
Senior Editor at Wired Magazine, a design and technology blog that's part of the Gawker Media network
PROFILE
Brian Barrett
Guest
FROM Brian Barrett
Press Play with Madeleine Brand
Wikileaks exposes alleged CIA hacking secrets Wikileaks released thousands of documents Tuesday claiming to show how the CIA can hack into personal devices such as smartphones, computers, even some internet-connected TVs. The documents are still being authenticated, but if they turn out to be real, their release could have major ramifications for Silicon Valley and the tech world at large.
To the Point
Is a Secure Future of Broadcasting, an End to Innovation? Media conglomerates were quick to cheer today’s Supreme Court decision in the Aereo case this morning. Aereo is the tech startup that’s been making news, and enemies in the broadcasting industry, with an innovative cloud-based antenna and DVR system. Essentially, the justices decided that Aereo’s streaming service violated copyright law and amounted to theft of broadcast networks’ programming. The case was viewed as having the potential to change the future of broadcasting, but left the current business model virtually intact.
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'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.
Good Food
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.