PROFILE
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.
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'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.
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.
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?