{"id":13025,"date":"2011-04-27T19:35:56","date_gmt":"2011-04-27T19:35:56","guid":{"rendered":"http:\/\/www.collett.me\/ap\/new-website\/?page_id=8"},"modified":"2023-02-20T15:29:52","modified_gmt":"2023-02-20T15:29:52","slug":"my-work","status":"publish","type":"page","link":"https:\/\/alexprudhomme.com\/my-work\/","title":{"rendered":"My Work"},"content":{"rendered":"\n\n\t\t\t\t\"AP-sized\"\n

\n\t\tMy Work\n\t<\/h1>\n\t

While I have written investigative and hard-news stories about business, crime, and politics, I am equally drawn to stories about food, art, and popular culture. In this sampling of my work, I cover everything from terrorism (Forewarned) to kitchen design (“A Tribute to Julia Child and Her Kitchens”), Monster Trucks (“Wheels of Fortune”), video games (“Zombies”), biotechnology (The Cell Game), and murder (“Should Johnny Paul Penry Die?”).<\/p>\n

\n\t\tBooks\n\t<\/h2>\n\t\t\t\t\"DWP\"\n

\n\t\tDinner with the President\n\t<\/h2>\n\t

Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foe: Thomas Jefferson’s nation building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a d\u00e9tente between Israel and Egypt at Camp David. Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents, how their meals were prepared and by whom, and the ways their choices affected food policy around the world.<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"mylife\"\n

\n\t\tMy Life in France\n\t<\/h2>\n\t

Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking\u00a0and her television show\u00a0The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French …<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"FCiA\"\n

\n\t\tThe French Chef in America\n\t<\/h2>\n

\n\t\tJulia Child’s Second Act\n\t<\/h4>\n\t

Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America’s first lady of\u00a0…<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"France-is-a-Feast_front-1\"\n

\n\t\tFrance is a Feast\n\t<\/h2>\n\t

Living in Paris and Marseille – where he worked at a cultural attach\u00e9 – inspired Julia’s seminal cookbook, Mastering the Art of French Cooking (1961), and her career as a celebrity author and TV chef. Julia and I wrote about this in her memoir, My Life in France (2006). This new book is a visual extension of that story, told from Paul’s perspective. “If variety is the spice of life,” he said, “then I have led a curry of a life.”<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"cover\"\n

\n\t\tBorn Hungry\n\t<\/h2>\n\t

Julia Child was born hungry, but she was not born a chef. In fact, Julia didn’t discover her passion for cooking until she had a life-changing luncheon in France and became determined to share her newfound love of food with everyone.<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"Ripple-Effect-jacket-673x1024\"\n

\n\t\tThe Ripple Effect\n\t<\/h2>\n

\n\t\tThe Fate of Fresh Water in the Twenty-First Century\n\t<\/h4>\n\t

Will there be enough drinkable water to satisfy future demand? What is the state of our water infrastructure-both the pipes that bring us freshwater and the levees that keep it out? How secure is our water supply from natural disasters and terrorist attacks? Can we create new sources for our water supply through scientific innovation? Is water a right like air or a commodity like oil?<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"hydrofracking-1\"\n

\n\t\tHydrofracking\n\t<\/h2>\n

\n\t\tWhat Everyone Needs to Know\n\t<\/h4>\n\t

Constantly in the news and the subject of much public debate, fracking, as it is known for short, is one of the most promising yet controversial methods of extracting natural gas and oil. Today, 90 percent of natural gas wells use fracking. Though highly effective, the process-which fractures rock with pressurized fluid-has been criticized for polluting land, air, and water, and endangering human health.<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"cell-game\"\n

\n\t\tThe Cell Game\n\t<\/h2>\n

\n\t\tSam Waksal’s Fast Money and False Promises – and the Fate of ImClone’s Cancer Drug\n\t<\/h4>\n\t

It began with a promising cancer drug, the brainchild of a gifted researcher, and grew into an insider trading scandal that ensnared one of America’s most successful women. The story of ImClone Systems and its “miracle” cancer drug, Erbitux, is the quintessential business saga of the late 1990s. It’s the story of big money and cutting-edge science, celebrity, greed, and slipshod business practice.<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n\t\t\t\t\"forewarned-1\"\n

\n\t\tForewarned\n\t<\/h2>\n

\n\t\tWhy the Government is Failing to Protect Us – and What We Must Do to Protect Ourselves\n\t<\/h4>\n\t

Consider these two scenarios: (1) Warned of an impending terrorist attack, Americans endure disruptive security measures-or simply stay home and hide. By day’s end, it doesn’t matter: A plane carrying a “dirty” bomb has crashed in Los Angeles, killing tens of thousands of people; (2) After an alert, Americans face strict yet sensible and efficient security, before a suspect is arrested and an attack averted.<\/p>\n\t\t\t\n\t\t\t\t\t\t\tRead More\n\t\t\t\t\t<\/a>\n

\n\t\tArticles\n\t<\/h2>\n

\n\t\tThe New York Times\n\t<\/h3>\n\t