FROM Yaa Gyasi
The difference between being African in America and African-American The novel “Homegoing” starts with the slave trade in colonial Ghana, and traces that trauma through generations of Africans and African Americans.
Yaa Gyasi's 'Homegoing' What’s the difference between being African in America and African American? Is there a difference? Novelist Yaa Gyasi tackles those questions and more in her new novel “Homegoing.” It follows two lines of the same family, beginning with two sisters on the west coast of Africa in the 1700s. One marries a white British slave trader and stays in Africa. The other is sold into slavery by a rival African tribe and ends up in America. Each subsequent chapter is told from the point of view of their descendents, switching from the African side to the American side of the family and unfolding down the family tree to the present day. The book explores how that the slave trade haunts each generation on both continents.
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.