FROM Julian Brooks
David Hockney turns 80 David Hockney, "Pearblossom Hwy., 11-18th April 1986, #2, April 11-18," 1986 Collage of chromogenic prints © 1986 David Hockney / Image courtesy Getty Museum The artist David Hockney is considered one of the most important British artists of the twentieth century, but his chosen home Los Angeles played a signative role in forming his work, and changing locals' perception of their city. His work continues to push the envelope of technique and style, while preserving a sense of play. His eightieth birthday this year is being marked with major exhibitions at Tate Modern in London, Pompidou Centre in Paris, and the Getty in Los Angeles. The Getty's two-part exhibition includes self-portraits made over the past sixty-five years and key photographs from the 1980s that investigate time and perspective. DnA speaks to art critic Lawrence Weschler and Getty curator Julian Brooks about Hockney's enduring popularity, and revisits a 2016 interview with the artist at his studio in the Hollywood Hills. You'll hear why he prefers to paint Los Angeles over New York, what he looks for in a person when he starts a portrait. . . and why he still smokes.
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?
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.