FROM Jeff Joyner
Los Angeles has become the Detroit of electric buses There's a highly-charged competition going on in Los Angeles right now. And it's between manufacturers of electric buses. Transit agencies around the country are going electric. And here in LA, Metro has a goal of converting its bus fleet to 100 percent electric by 2030. The agency says it will spend around a hundred million dollars a year in contracts. A Foothill Transit electric bus under repair at Proterra's facility in City of Industry Photo by Avishay Artsy So under our noses a new industry is growing. There are at least ten companies in the Southland that are making and selling battery electric buses. The biggest is the Chinese-owned company BYD, which has a factory in Lancaster, employing over 500 people. There's Ebus in Downey. Proterra, in City of Industry, likens itself to the Tesla of electric buses. But is it possible the capital of car culture is advancing the art of the humble bus -- even as Metro currently grapples with a fall in bus ridership? Paul Mottram, plant manager, and T.J. Nass, customer program manager at Proterra in City of Industry Photo by Avishay Artsy
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.”
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.
'Dandelion and Quince,' food and crime, 'All About Eggs' Sarah Lohman talks about the murder and historic recipes that form the backbone of her new book, “Ohio 1910,” and Rachel Khong shares highlights from Lucky Peach’s last cookbook, “All About Eggs.” Michelle Mckenzie tells us how to cook oft-forgotten fruits, veggies and herbs, and Jonathan Gold reviews AR Cucina in Culver City. Plus: raspberries at the market and a special guest DJ set from Alton Brown.