FROM Phil Freelon
The Smithsonian's National Museum of African American History and Culture A hundred years after the idea was first floated, the Smithsonian's National Museum of African American History and Culture will open its doors. The museum houses over 17,000 artifacts, each telling a story about the African-American experience. From the horror of a child's shackles to the drama of its architecture, we hear reactions to the building from a journalist, a critic and two of its architects.
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.
Industry insights and lessons learned from memorable guests We have interesting guests on The Business, and sometimes our conversations are too long to fit into one show. This week we give you stories that were too good to leave on the cutting room floor, including some sharp insights on making it in the industry from David Mandel, David Simon, Shawn Levy and Matt Reeves.