FROM Marc Uribe
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?
Previewing James Comey's blockbuster testimony Former FBI director James Comey testifies Thursday in front of the Senate Intelligence Committee, but his opening statement has been released. In it, he says he felt pressured by Donald Trump to declare loyalty to him and publicly clear him of any wrongdoing in the Russia investigation.
How do Trump supporters feel about the Paris Accord? Globally and around the U.S., there are strong opinions whether or not the Paris Climate Accord is a good idea. The American exit is either a horrifying abdication of American leadership or a forceful and long overdue statement about U.S. sovereignty.
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.