FROM Geoff Manaugh
Geoff Manaugh Geoff Manaugh writes about buildings in a way that upends conventional ways of looking at architecture. Now he has published a new book, A Burglar’s Guide to the City . In it, he describes the cat and mouse game that police and thieves play in buildings and in the city, and how crimes often reflect - and shape - the cities in which they occur.
Helicopter Policing in L.A. Depending on which Los Angeles neighborhood you live in, you might hear the buzz of a chopper overhead, seemingly all the time. In some places they’re called ghetto birds, which gives you an indication of where their presence is felt the most. For people on the ground, the choppers are more than a mere nuisance. How did L.A. come to rely on helicopters to police the city , and what are they doing up there anyway?
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
Why did Jared Kushner want a back channel with Russians? News broke Friday that President Trump’s son-in-law and senior advisor, Jared Kushner, tried setting up a back channel between the Trump transition team and the Russian government. What are the consequences for Kushner, President Trump, and the investigation into Russian meddling?
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.
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.