Prevent Advisors
Chris Robinette is president of security consultancy Prevent Advisors.
PROFILE
Chris Robinette
Guest
FROM Chris Robinette
Design and Architecture
Finding safety in public spaces Las Vegas at night Photo by Carol M. Highsmith Is there anything designers of public space and planners of public events can do to avert mass shootings, like the one that occurred Sunday night at a country music festival in Las Vegas? This was yet another massacre at a public event that was meant only to bring pleasure and a sense of community. It follows other attacks, at public gatherings in Paris, Manchester, London, Nice, Miami and New York, among other cities, that have been destroyed by shootings, bombs and vehicle attacks. Leaving aside the debate about gun control, could Sunday's attack have been prevented? A former member of the US Army Special Forces explains the challenges of providing protection at the "seams" between different event stakeholders; "the geography and the geometry" of planning for crowded events; the evolving "hardware and software" that's being created for a time of surprise attacks on civilians -- and what individuals can do in such events.
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The Business
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Design and Architecture
Securing Public Spaces, Super Wealthy Asians Vehicles are increasingly being used as weapons, as seen in the London Bridge attack over the weekend and in New York’s Times Square last month. The Compton-based company Calpipe is designing security bollards to help make public spaces safer. And novelist Kevin Kwan satirizes the “crazy rich” Asian jet set and their luxurious tastes in his latest book, “Rich People Problems.”
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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.