FROM Seema Puri
High School Shop Is Back as Career Tech Remember Shop class? For many years it was dropped from high schools and has now returned in a variant called Career Technical Education. And it may be a route to work in high tech manufacturing and other vocations that won’t leave kids drowning in student debt. To find out more, we start at a lighting company in the City of Industry. That’s where Tommy Vargas uses CNC milling, the digitized cutting of metal, to fabricate light fixtures that require a high level of precision. It’s a skill that’s now being taught at Van Nuys High School, along with automotive and other skills for today’s industrial needs. We hear from students David Avalos, Jasmin Benitez, Alejandro Martinez and Joseph Agruso, an automotive teacher, about the impact of this training. And we ask: is it available to all? Van Nuys High School Principal Yolanda Gardea and Jose Castro, the school’s machine class instructor Photo by Avishay Artsy
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.
George Saunders: Lincoln in the Bardo (Part I) Lincoln in the Bardo dramatizes a grieving President Lincoln as he visits the grave of his beloved son Willie, who died at age eleven. In the novel, the buried dead believe they're not dead -- "they're sick and refer to their coffins as "sick boxes."
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.