FROM Joseph Lawrence
The Future of Santa Monica Airport When a charter company named JetSuiteX cooked up plans to "Uber-ize" aeronautics, offering low-cost seats on private jets flying out of Santa Monica Airport starting next week, little did they expect to cause the airport to close. But after hearing of JetSuiteX's plan, the City went back to the Federal Aviation Administration and, after decades of struggle, reached an agreement to shut down the almost century old airport in 2028, and to shorten the runway that enables jet flights, right now. DnA spoke to elected officials, city staff and local activists who've fought for years to replace the drone of overhead airplanes with birdsong. We asked how the deal was made, and what comes next for the 227 acres of land. Douglas R4D-3 ‘N242SM' 'Spirit of Santa Monica' at the Santa Monica Museum of Flying at Santa Monica Airport Photo by Alan Wilson
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?
Why is Trump so behind on filling staff jobs, establishing concrete policies? Yesterday Donald Trump signed a “decision memo” to revamp the air traffic control system. But there was little legislative detail in the plan. There’s not much to other splashy announcements from the White House, including tax cuts and the arms deal with Saudi Arabia. And hundreds of positions are unfilled in federal agencies.
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.