- Social:
Reporter for Bloomberg News and Businessweek
PROFILE
Dune Lawrence
FROM Dune Lawrence
Press Play with Madeleine Brand
Fighting a Troll Bloomberg journalist Dune Lawrence covers the nitty gritty financial details of Chinese business dealings here in the U.S. While writing about a company called AgFeed in 2013, Lawrence became the target of an all-out online trolling campaign by a guy named Benjamin Wey. Lawrence mentioned Wey’s name in the AgFeed story because he had worked with the company as a consultant at some point. Her story never implicated Wey in any wrongdoing, yet it was enough for him to kick off a two-year trolling spree in which Wey claimed on his website that Lawrence was racist, that she had been kicked out of China for being a bad reporter and that she was deeply addicted to Kentucky Fried Chicken. Lawrence recently wrote about her two-year odyssey of trying to get Wey’s online attacks taken down.
Recommended
Bookworm
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.
Design and Architecture
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?
Press Play with Madeleine Brand
Terrorism in London: Lessons for the US This weekend’s terrorist attack in London left seven people dead and almost 50 injured. London police fatally shot the attackers, and ISIS claimed responsibility.
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.