FROM Raul Rodriguez
The Passion Behind the Rose Parade The Rose Parade has been rolling through the streets of Pasadena for an astounding 122 years. But rather than wither under the onslaught of competing entertainments, it has bloomed into a massive event, uniting thousands of designers and volunteers in the annual creation of the floats. DnA talks to veteran float designer Raul Rodriguez, his manager Robert Cash, floral director Jim Hynd and others about the passionate commitment and collective design process behind the New Year’s Day floral spectacle. Discover float, designed by Raul Rodriguez, before flowers are added Volunteers at work on Fiesta Parade Floats City of Torrance float, designed by Raul Rodriguez, before flowers are added
Why is Trump so behind on filling staff jobs, establishing concrete policies? Yesterday Donald Trump signed a “decision memo” to revamp the air traffic control system. But there was little legislative detail in the plan. There’s not much to other splashy announcements from the White House, including tax cuts and the arms deal with Saudi Arabia. And hundreds of positions are unfilled in federal agencies.
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.
Terrorism in London: Lessons for the US This weekend’s terrorist attack in London left seven people dead and almost 50 injured. London police fatally shot the attackers, and ISIS claimed responsibility.
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.