New York Magazine
Contributing editor at New York Magazine
PROFILE
Marin Cogan
Guest
FROM Marin Cogan
Press Play with Madeleine Brand
Diets on the Presidential Campaign Trail The 2016 presidential hopefuls hit the Iowa State Fair over the weekend. Along with the usual stump speeches and photo ops, they also chowed down—sort of. Donald Trump took one bite of a pork chop-on-a-stick Saturday. Jeb Bush only finished half of his deep-fried Snickers bar. It might sound silly, but the food that candidates eat on the campaign trail is more politically charged than ever. Indulging in local treats is a way to demonstrate relatability. But it’s also a liability when keeping fit is a priority.
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The Treatment
Hua Hsu: A Floating Chinaman Author Hua Hsu stops by to discuss his book A Floating Chinaman, recounting the life of 1930's actor/writer H.T. Tsiang and his struggles entering the American literary world.
Press Play with Madeleine Brand
Gov. Jerry Brown: California and China will fight climate change together President Donald Trump reportedly wants the U.S. to withdraw from the Paris Climate Accord, and he’s expected to announce a decision soon. California Governor Jerry Brown heads to China to strengthen climate and clean energy ties.
Press Play with Madeleine Brand
Accusations of lying fly between James Comey and White House During his testimony Thursday, former FBI Director James Comey accused President Trump and other White House officials of lying when they said the FBI was in disarray and its staff had lost confidence in him. President Trump’s lawyer said Comey was wrong -- that the president never asked for his loyalty, and never asked him to back off the investigation into former NSA director Michael Flynn.
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.