FROM William T. Vollmann
William T. Vollmann: The Dying Grass, Part II The Dying Grass: A Novel of the Nez Perce War is the fifth book in Vollman's seven-book series about loss and transformation of the North American continent, this novel dramatizes a power grab disguised as a race war between Native Americans and settlers.
William T. Vollmann: The Dying Grass, Part I The rise of corporate America begins with the ruthless acquisition of Indian land in this massively researched epic which evokes the language, the food, and the lost customs of the Nez Perce. This is the first of two conversations about William Vollman’s novel of the 1877 war that destroyed the Nez Perce.
William T. Vollmann: Last Stories and Other Stories (Part II) William T. Vollmann has authored a wide array of works of nonfiction as well as fiction. Who is this literary chameleon, and where is his life’s work going?
Revisiting showrunner Steven Bochco on his memoir Steven Bochco, the writer-producer behind record-breaking Emmy winners Hill Street Blues, LA Law and NYPD Blue, fought battles with everyone from out-of-control actors to network censors in his long career. He isn’t afraid to tell those tales in his memoir, Truth Is a Total Defense. This week we revisit the conversation where he shared some of his favorite stories with us.
Trump says goodbye Paris Accord: What does it mean for U.S. and the planet? President Donald Trump announced Thursday that the U.S. will withdraw from the Paris Climate Accord, the landmark international agreement to limit greenhouse gas emissions. Trump was to renegotiate a new deal, but will that happen?
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.