American Airlines
A retired American Airlines Captain
PROFILE
Jay Rollins
Guest
FROM Jay Rollins
Press Play with Madeleine Brand
Passenger Rights and the Flight Crew’s Prerogative A UC Berkeley student was recently removed from a Southwest Airlines flight from Los Angeles to Oakland. Khairuldeen Makhzoomi was on his cell phone, speaking to his uncle before take off -- in Arabic. That, apparently, made a woman sitting in front of him uncomfortable, and shortly after hanging up, Makhzoomi was escorted off the flight by a Southwest Airlines employee. As it turns out, passenger removal is not unusual. People are removed from flights all the time for any number of reasons. What are the rules? Do passengers removed from flights have any recourse?
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Press Play with Madeleine Brand
Previewing James Comey's blockbuster testimony Former FBI director James Comey testifies Thursday in front of the Senate Intelligence Committee, but his opening statement has been released. In it, he says he felt pressured by Donald Trump to declare loyalty to him and publicly clear him of any wrongdoing in the Russia investigation.
The Treatment
Lucia Micarelli: An Evening with Lucia Micarelli Violinist and actress Lucia Micarelli visits The Treatment to discuss her emotive performances as she prepares for PBS' An Evening with Lucia Micarelli.
Press Play with Madeleine Brand
Trump says goodbye Paris Accord: What does it mean for U.S. and the planet? President Donald Trump announced Thursday that the U.S. will withdraw from the Paris Climate Accord, the landmark international agreement to limit greenhouse gas emissions. Trump was to renegotiate a new deal, but will that happen?
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.