Great Basin Unified Air Pollution Control officer
PROFILE
Ted Schade
Guest
FROM Ted Schade
Press Play with Madeleine Brand
LA Strikes Historic Water Deal With Owens Valley City officials struck a deal today that could save Angelenos 3 billion gallons of water a year. For more than a decade, L.A. has poured water into the mostly dried-up Owens Lake, 200 miles northeast. The water stops huge amounts of dust from blowing out of the salty lake bed and polluting the air. It’s also a kind of penance paid by Los Angeles for diverting the Owens River away from the lake in the first place, 100 years ago. Now, after years of negotiations, water officials in L.A. and the Owens Valley have agreed on an alternative plan for controlling the dust.
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Press Play with Madeleine Brand
What did Trump accomplish on his first trip abroad? President Trump is wrapping up his Mideast and European tour. We find out what he has accomplished -- good and bad -- and look at what he faces when he comes home.
Press Play with Madeleine Brand
Why did Jared Kushner want a back channel with Russians? News broke Friday that President Trump’s son-in-law and senior advisor, Jared Kushner, tried setting up a back channel between the Trump transition team and the Russian government. What are the consequences for Kushner, President Trump, and the investigation into Russian meddling?
Bookworm
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."
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.