FROM Leigh Jerrard
Bidding on the border wall US Army Spc. Michael J. Westall uses a motorized boom lift to get into position to weld the reinforcement of the primary steel border fence along the United States-Mexico border on June 7, 2007. Photo by Senior Master Sgt. David H. Lipp, US Air Force "There's work and there's politics. We build," said Marc Uribe, explaining why his firm De La Fuentes Construction is among hundreds that have expressed interest in helping to construct President Trump's Mexican-American border wall. The companies that are lining up range from global defense contractors to small, family-owned businesses. What about those who choosing not to apply, or to "punk" the project? And what kind of wall does the government really want, and how will it pay for it?
Fighting the Drought with Greywater In Los Angeles, each resident typically uses about 70 gallons of water a day, and a lot of it goes to waste — down the drain after you've washed your clothes or taken a bath. Greywater systems can recover about 40 gallons — a big saving in these increasingly dry times. Two Los Angeles city councilmen want to make it easier to install greywater systems : Mike Bonin and Paul Krekorian, who joins us.
'A Square Meal,' a kosher slaughter and Ukrainian Easter eggs Historian Andrew Coe explains how the Great Depression altered the 1930s’ food landscape, and contributor Sam Brasch witnesses a kosher slaughter. Artist Sofika Zielyk shows us how to decorate Ukrainian Easter eggs, Sandor Katz discusses his latest fermentation projects, and Dana Cree introduces her new book, “Hello, My Name is Ice Cream.” Plus: Laura Avery finds Swiss chard at the market, and Jonathan Gold dines at Kismet.
What does the Paris terrorist attack mean for Europe? There was another terrorist attack in Paris Thursday. A police officer was killed, two other officers were wounded, and the shooter was killed. Officials are calling the attack terrorism. There have been more than a half dozen terrorist attacks in France over the past two years.
Cambodians and fried chicken, baby pureés, vegan baking tips Frank Shyong explains how Cambodians got into LA’s fried chicken game. Clara Polito shares vegan baking tips from her new book, and Leena Saini says boost the flavor of your baby’s food with spices. Martha Rose Shulman talks up a nifty kitchen gadget that will take your produce for a spin, and Jonathan Gold does lamb barbacoa at Maestro in Pasadena. Plus, a closer look at how bees make honey and wasps pollinate figs.