Recode
PROFILE
Kara Swisher
Guest
FROM Kara Swisher
Press Play with Madeleine Brand
What Silicon Valley wants from Donald Trump Silicon Valley stars met with the president-elect at Trump Tower today. The topic of discussion was reportedly jobs, but critics are calling the meeting a dog and pony show organized by Trump’s biggest tech supporter Peter Thiel. Most of the tech giants aren’t exactly chummy with the president-elect or his policies.
Press Play with Madeleine Brand
Verizon Buys Yahoo Telecom giant Verizon announced this morning that it wants to buy Yahoo for nearly $5 billion. This is the second fading tech company Verizon has purchased recently; last year, they acquired AOL. Why are they buying companies that were popular years ago, and how do we judge the tenure of Marissa Mayer, Yahoo’s much-ballyhooed CEO?
Recommended
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?
The Business
Revisiting showrunner Steven Bochco on his memoir Steven Bochco, the writer-producer behind record-breaking Emmy winners Hill Street Blues, LA Law and NYPD Blue, fought battles with everyone from out-of-control actors to network censors in his long career. He isn’t afraid to tell those tales in his memoir, Truth Is a Total Defense. This week we revisit the conversation where he shared some of his favorite stories with us.
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.