FROM Kshama Sawant
Seattle passes new scheduling rules to protect hourly workers The $15 hourly minimum wage got its start in Seattle. Now the city has taken a new step for part-time, low-wage workers who have to be on call whenever they're needed. In fast food and retail, algorithms determine when business will be hot or cold, and employers set work schedules without advance notice. What about the workers' needs: plans for childcare, time off for illness -- or additional part-time jobs that allow them to make ends meet. Seattle's new rules include two weeks' advance notice for work schedules and 10 hours' rest between shifts. Do employers accept them? Will they become a failed experiment or a model for the rest of the country?
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?
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.
Morgan Parker: There Are More Beautiful Things than Beyoncé Morgan Parker says that the poems in her book There Are Things More Beautiful than Beyoncé take a stand against the clichés of the dominant culture.
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.