FROM Howard Bryant
Confronting the myth of a ‘post-racial utopia’ in pro sports San Francisco 49ers quarterback Colin Kaepernick continued to protest racial inequality and police brutality by refusing to stand during the national anthem Thursday . He was joined by teammate Eric Reid in taking a knee during the Star Spangled Banner before their game in San Diego. In Oakland, Seattle Seahawk Jeremy Lane sat down during the anthem as well. These NFL athletes are not the first to protest the state of race relations in America. But they’re being called unpatriotic by critics – in a world where competition and patriotism are inextricably linked. Why do professional sports and patriotism go hand in hand? Can athletes criticize the state of their country without losing support in the arena? And what does the reaction to Kaepernick’s protest among players say about race-relations within the NFL , where nearly 69 percent of players identify as black?
Gov. Jerry Brown: California and China will fight climate change together President Donald Trump reportedly wants the U.S. to withdraw from the Paris Climate Accord, and he’s expected to announce a decision soon. California Governor Jerry Brown heads to China to strengthen climate and clean energy ties.
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.