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Eater
6 days ago
- Entertainment
- Eater
Make Gjelina's Famous Pizza, Now in 2 Hours Instead of 27
I once skipped several sessions of an expensive culinary conference in Los Angeles just so I could sit in a cab for something like two hours in heavy traffic to make it to Gjelina. In 2016, Gjelina was all anyone at the conference would talk about, so I played hooky to experience the low-key Venice restaurant with all the hype and man, I was glad I did. My fellow colleagues/truants and I dove into the hyper-seasonal, vegetable-driven menu with the zeal of sun-starved non-Californians, ordering nearly everything and eating like it was our job, because it is. There were some very lovely salads done with the sort of insouciant minimalism that put California cuisine on the map, a few astonishingly delicate handmade pastas, and the star of the show, Gjelina's famous Neapolitan-style pizzas. All floofy, charred edges, they were topped with things that made me, a former pizzaiola, swoon. The bold anchovy, roasted tomatoes, and smoked mozzarella pie was so impressive that I picked up a copy of then chef Travis Lett's 2015 Gjelina cookbook on my way out the door. I've used that book a lot in the intervening 10 years. While the restaurant's street cred has perhaps waned a little since Lett's departure, the pies are still flying off the menu and the book holds some solid lessons in how to cook. But… (you knew there was a but) the recipes are kind of a lot. Lett chose to write the book in a way that tells readers exactly how they do things in the restaurant, where a dedicated kitchen staff spends hours prepping the pickles, confit vegetables, sauces, and infused oils that make Gjelina's food taste so distinctively delicious. While I admire the transparency and flavors the effort yields, all that prep work is a pain in the patoot to create at home. Take the pizza chapter, for instance. The dough alone requires at least 27 hours to make. Lett writes in the headnote that the recipe is among the simplest he's ever worked with. Good Lord above, where was he making pizza before, the French Laundry? He starts with fresh yeast, which is only available at restaurant supply stores (in large bricks, no less) and doesn't explain why you would need to use that versus active dry yeast, which is much easier to find. Just a quick calculation and he could have converted the recipe so it was easier to use for home cooks. A cookbook is meant for home cooks, right? The recipe calls for two types of flour — low-gluten, fine-milled imported Italian Antimo Caputo 00 flour and higher-gluten King Arthur's Sir Galahad bread flour. That's fine if you have both flours knocking around in your cupboards (hint: neither will be at your local grocery store). I have found that using 00 fine-milled flour from a domestic source (Bob's Red Mill #FTW) makes for a lovely pizza crust with nice bubbly pockets, a crispy bottom, and perhaps not quite the chew of Lett's recipe, but close enough to get the Neapolitan pizza idea across. Restaurants use a low-yeast, slow-fermented dough not just because it helps the flavor and texture of a finished crust, but also because they are making large batches ahead of time and can let the dough rise over a day or two in the fridge until it's needed. Lett's recipe requires two fermentations, the first of which is at warm room temperature until the dough has risen to 50 to 75 percent of its original volume, about three hours. It's a hell of an ask for a home cook to suss out the volume in such terms. I stared at the dough for so long trying to figure out what 75 percent relative volume was that I had a very unpleasant algebra class flashback. Also, Lett writes that the temperature of the room should be 80 degrees during this initial bulk rise, but unless you live in Southern California or are making this pizza in August without AC, you are apparently f**ked. Next, the dough is risen slowly for one to two and a half days in the refrigerator. The recipe then goes on for a page about how to divide the dough and form it into taut balls, only to rise it again for a bafflingly wide time window (one and a half to three hours). After that, the dough balls are dunked in another blend of semolina and all-purpose flours, stretched by hand (NEVER with a rolling pin, but Lett doesn't say why). And at the end of all this dense and confusing prose comes this tidbit about the dough: 'If it is superelastic [ sic ], then the dough probably has not proofed enough. If the dough is supersoft [ sic ] and tears easily, it has proofed too much.' That didn't inspire much confidence. It also doesn't guide you on what to do in either of these scenarios. All of this is to say that I found the dough recipe to be excessively fiddly and time-consuming, and that the dough it yields is sticky and hard to handle. It also tastes pretty good but looks nothing like the photo in the book. Eventually I gave up on Lett's method and came up with a single-rise, single-flour dough that is ready in just under two hours. As for the toppings, the base of my favorite Gjelina pie is not tomato sauce but tomato confit, a sub recipe wherein you roast 3 pounds of blanched and peeled Roma tomatoes for four hours with garlic, herbs, and 2 cups of olive oil. For one pizza, you'll need ⅓ cup of said confit tomatoes and all that oil is collateral damage. They're delicious, and you should make the recipe sometime when you've got a ton of tomatoes and even more time, but do you know what else works? Roasting just 1 pound of smaller Campari tomatoes with garlic, herbs, and just ½ cup of oil in the oven as you are heating up the pizza stone. In just 45 minutes to an hour, the tomatoes will let go of their juices, intensify to a lovely sweetness, and their skins will crinkle and come away from the flesh as easy as plucking daisy petals. Ditto for the roasted red bell peppers. The cookbook has you flip to another sub recipe and grill the peppers over a charcoal fire, gas fire, or in a cast-iron grill pan indoors (which takes a very long time and is not recommended by yours truly). You're better off setting the peppers over a gas flame on the stove or baking halved peppers skin-side up for 30 minutes in a 400-degree oven. You could also just open a jar of roasted peppers, but if you do I recommend the meaty intensity of roasted piquillo peppers. Thankfully they're getting easier to find in grocery stores. So that leaves us with the cheese. The recipe calls for fresh, smoked mozzarella. Sadly, the only version I could find melts to the consistency of hot snot in a milky puddle and tastes like a campfire. I now use plain fresh mozzarella (blotted thoroughly with paper towels to remove excess moisture) along with a sprinkle of grated scamorza, a lightly smoked semi-firm cow's milk, for a subtle, smoky twang. As for the anchovies, I suspect that people who don't like them may only be familiar with the skinny inferior canned fishies that are thrown on lesser Caesar salads as an afterthought. I'm not sure why the book's recipe recommends salt-packed anchovies —maybe they taste better — but after leaving four different gourmet shops empty-handed, I couldn't tell you. I use Ortiz Spanish anchovies that come in a small glass jar affixed with a tiny bonus fork. They are meaty, firm, and have a buttery flavor that makes anchovy pizza well worth the fish breath. Finally, Lett instructs you to sprinkle the finished pizza with Sicilian dried oregano, because oregano with fewer food miles simply would not do. I can't say I could really taste the difference, so now I just use what I've got on hand. In the end, I've developed a recipe that is admittedly a distant homage to the stellar pie I had at Gjelina. That's because even when I followed the Gjelina recipe to the letter, I never got a pizza like the one in the book's photo with the bubbly charred crust, perhaps because my oven can't get up to 800 degrees like the restaurant's purpose-built pizza oven. So I opted to create a doable pizza recipe with a crisp crust and bold, savory toppings that takes a little less than two hours. It's a pie I make frequently. With the 25 ½ hours I save, I have time to hold down a job and make the velvety butterscotch pot de crème with salted caramel recipe in the back of the Gjelina cookbook, which never fails to make my life instantly better. Two-Hour Anchovy and Roasted Pepper Pizza Recipe Adapted from Gjelina: Cooking From Venice, California Makes 2 (10-inch) pizzas, serves 2 to 4 Ingredients: 2 teaspoons active dry yeast1 cup warm water (70-75 degrees)2 tablespoons plus 1 ½ teaspoons olive oil, divided3 cups (384 grams) Bob's Red Mill 00 flour, plus more for dusting1 ½ teaspoons salt1 teaspoon sugar2 to 3 tablespoons polenta or semolina flour6 ounces fresh mozzarella, torn into pieces (⅔ cup) and patted dry with paper towels½ cup grated scamorza cheese or low-moisture smoked mozzarella cheese1 cup Quick Roasted Tomatoes (see recipe below), skins discarded, flesh torn into ½-inch chunks½ cup jarred, sliced roasted piquillo peppers or roasted red bell peppers, patted dry with paper towels10 good-quality oil packed anchovies ½ to 1 teaspoon dried oregano Instructions: Step 1: Put a pizza stone on a rack in the lower third of the oven and preheat the oven to 500 degrees. Bake the tomatoes (if using) as the oven heats up (see sub recipe below). Step 2: Make the pizza dough. In a measuring cup, combine the yeast and water and set aside for 5 minutes until creamy and a little puffy looking. Add 1 tablespoon of the olive oil and stir to combine. Combine the flour, salt, and sugar in the bowl of a stand mixer or in a large bowl (if kneading by hand). Add the yeast-water mixture and mix on low speed (2) with the dough hook until the dough comes together into a smooth, stretchy dough, 4 to 5 minutes. To test if it's got enough gluten development, try the window pane test; if the dough is developed, you should be able to stretch a small amount of dough between your fingers until it is almost see-through at the thinnest point without tearing. If kneading by hand, dust a work surface with as little flour as possible and knead until smooth and stretchy, 5 to 8 minutes. The wetter the dough, the crisper the crust will be. Step 3: Let the dough rise. Rub the remaining 2 teaspoons of oil in a large bowl, add the dough, cover, and set aside next to the oven until the dough is puffy and nearly doubled in size, 1 to 1 ½ hours, depending on the temperature in your kitchen. If you're not sure if it's ready, try the poke test. Step 4: Stretch the pizza dough using the steering wheel method. Divide the dough in half. Leave one piece in the bowl, covered. Put the other on a lightly floured surface and gently press down the center of the dough to create a fat disc. Gently stretch the dough into a small round with your fingers, leaving ½ inch of the edges untouched to create a puffy edge. Pick up the dough near the edge, letting the rest hang down and continuing to leave a half-inch of the edge untouched. Gently pinch the dough while rotating it until it is stretched to about 10 to 12 inches in diameter. Gravity will help stretch the dough and rotating it while you work ensures you get a round-ish shape. Step 5: Sprinkle a pizza peel or the back of a baking sheet with a four-finger pinch of polenta or semolina; the coarseness will act like ball bearings and make it extra easy to slide the dough from the peel onto the pizza stone in the oven. Transfer the dough to the pizza peel, making sure it isn't sticking anywhere. Carefully arrange half of the tomatoes over the dough, followed by half the cheese, peppers, and anchovies Don't let any toppings get on the peel or the dough may stick. Step 6: Open the oven and transfer the pizza to the stone by putting the front edge of the peel very close to the stone. Using a decisive jerking motion, quickly slide the pizza onto the stone, almost as if you were pulling a tablecloth out from under a fully laid dining table. Bake, rotating the pizza once for even browning, until the crust is crisp underneath, the edges are deeply browned in places, and the cheese is bubbly, 10 to 12 minutes. Using the pizza peel, transfer the pizza to a large cutting board. Sprinkle with half of the oregano and drizzle with 1 ½ teaspoons of olive oil (or the oil used to bake the tomatoes), cut into wedges, and serve immediately. Step 7: Let the pizza stone heat up again for 15 minutes. Make the second pizza with the remaining dough and toppings. Quick Roasted Tomatoes Recipe Makes about 1 cup, enough for two pizzas Ingredients: 1 pound medium-size Campari tomatoes, halved2 large garlic cloves, sliced1 teaspoon oregano¼ teaspoon thyme½ teaspoon sea salt1 pinch chile flakes ½ cup extra-virgin olive oil Instructions: Step 1: Prepare the tomatoes. Poke the seeds out of the tomatoes and discard. Place the tomatoes cut side up in an 8-by-11-inch baking dish (or any other baking dish that can fit the tomatoes in an even layer). Tuck a slice of garlic into each tomato half. Sprinkle with the oregano, thyme, sea salt, and chile flakes. Pour the olive oil over the top. Step 2: Bake the tomatoes. Put a piece of foil loosely over the baking dish and place it on the center rack of a cold oven, on the rack above the pizza stone. (Do not put the baking dish on the pizza stone itself or it will prevent the stone from preheating properly.) Set the oven to 500 degrees and bake until the tomatoes are collapsed and smell amazing, 45 minutes to 1 hour. Remove from the oven, uncover, and let cool for 5 to 10 minutes. Remove the center rack from the oven to make it easier to slide the pizzas into the oven. Step 3: When the tomatoes are cool enough to handle, pull off their skins and discard. Place the tomatoes and garlic in a bowl and break them up with a spoon into large chunks, then set aside until you need them. Reserve the olive oil left over in the baking dish to drizzle on the pizzas. Any remaining oil can be kept in an airtight container in the refrigerator for up to one week. Dina Ávila is a photographer living in Portland, Oregon. Prices taken at time of publishing. $25 at Amazon $35 at Bookshop
Scientific American
13-05-2025
- Business
- Scientific American
California Told Companies to Label Toxic Chemicals. Instead They're Quietly Dropping Them
Requiring warning labels on products with potentially toxic ingredients can obviously help keep them out of a careful consumer's shopping cart. But a recent study shows that these 'right-to-know' laws may also halt such formulations long before they hit the shelves or are released into the air—and can even protect people outside a law's geographic range. One of the most significant such laws ever passed in the U.S., California's Proposition 65, requires businesses to post a warning when chemical exposures, whether through product ingredients or air emissions, exceed a safe standard. For the recent study, published in Environmental Science & Technology, researchers interviewed business leaders and found that California's rule has caused many companies to reformulate their products by reducing amounts of flagged ingredients to safer levels—or by dropping them entirely. The interviews covered dozens of industries such as cleaning products, electronics and home improvement. They included top-earning brands across all sectors as well as leading green cleaning brands—although the companies remain anonymous in the study, says lead author Jennifer Ohayon, a scientist at the nonprofit research organization Silent Spring Institute. On supporting science journalism If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today. Ohayon and her colleagues found that companies commonly replaced the warning-requiring ingredients altogether, in part to avoid possible litigation. Michael Freund is a lawyer who spent decades representing groups aiming to stop toxic chemical emissions; he says the California proposition's incentives can help fill a key gap. In the cases he worked on, 'every one of those companies had permits that allowed them to do what they were doing,' he says. 'And that's where Prop 65 comes into play.' Although the 1986 law is specific to California, the study results suggest its effects cross state borders as manufacturers reformulate their products nationally. A parallel study published last year by the Silent Spring Institute backs this idea up with data. That study looked at levels of 37 chemicals in blood and urine samples among both Californians and non-Californians. Of the chemicals, 26 were listed in Prop 65, and samples from before and after listing were available for 11 of those, which allowed for a comparison. For most of the chemicals, levels in people's bodies decreased after listing—both in California residents and across the nation. Megan Schwarzman, a researcher involved in both studies, says sample data exist for only a tiny fraction of the 900 Prop 65 chemicals. In a metaphorical game of Twister, the researchers had to figure out what publicly available data could be matched to Prop 65 chemicals because 'the data weren't collected for that purpose,' Schwarzman says. Monitoring all listed chemicals over time in future work would show any patterns much more clearly. The new study notes that Prop 65 is sometimes criticized for leaving Californians 'over-warned' and 'under-informed.' But the research so far suggests that regardless of consumer effects, the policy has guided at least some businesses' choices—raising the bar for everyone.
New York Times
04-04-2025
- Sport
- New York Times
Exclusive: Mitch Marner on playoff pressure, trade-deadline drama and contract talks
Tour groups were shuffling through the underbelly of Arena in Los Angeles last week when the Maple Leafs held practice there. Fans stopped to snap photos of the spot where TV cameras often catch LeBron James strolling fashionably into the Los Angeles Lakers locker room before games. It was there that Mitch Marner spoke to The Athletic in more detail than usual about some of the weightiest subjects swirling around him right now: the trade-deadline drama that saw the Leafs attempt to flip him for Mikko Rantanen, the apparent holding pattern in extension talks which precipitated management's request, and — of course — the playoffs. Advertisement The postseason always stood to define the 2024-25 season for both Marner and the Leafs, given how poorly things have gone over the years. The twists and turns of extension talks (or lack thereof), coupled with what went down at the deadline, only added another layer to the drama. In this regular season, anyway, Marner has been the star the Leafs want and need. He's hovering around the top five in league scoring and is on pace for the first 100-point season of his NHL career. He also met the moment for Team Canada at the 4 Nations Face-Off. If he decides to test free agency on July 1, and maybe even leave the Leafs, he'll be the most coveted free agent since, perhaps, Artemi Panarin in 2019. All of which is to say: there was a lot to discuss. Marner hadn't practiced that day. He and Auston Matthews were both given the afternoon off the ice after logging over 25 minutes apiece the night before in a shootout loss to the San Jose Sharks. They were off to enjoy some rare (for non-Californians) March sun. Marner is so popular with the Toronto media that he primarily speaks in large scrums, where the opportunity for nuance and real depth on thorny subjects is rare, if not non-existent. The hope was that in a more relaxed setting, in an actual one-on-one conversation — where Marner tends to be more comfortable — where he actually stood on those sensitive subjects would be clearer. Strolling out of the arena and toward the team bus, Marner discussed what he took from his performance at the 4 Nations Face-Off, where he emerged in the biggest possible moments for Team Canada, setting up both Sam Bennett's game-tying goal in the second period against Team USA as well as Connor McDavid's tournament-winning OT goal. 'Just confidence,' Marner said. 'I've always had belief in myself and that's just how I try to play. Maybe just more belief and encouragement that you (can) thrive in those big moments.' Advertisement Big moments like that have obviously eluded Marner (and the team's other stars) in postseasons past. It is the thing, above all else, that's held the Leafs back year after year — and what will need to change later this spring. If anything was translatable from his Team Canada emergence to what comes next with the Leafs, Marner said, 'Just when you get your moments, making the best of them.' 'We can always do better, especially with how our playoffs have gone,' Marner added. 'Obviously we're not satisfied with just making it and having the results that we've had. Just having the belief; we know we have the belief. It's just executing that and staying patient with it, knowing not every game is gonna be an easy one or everything's gonna go your way. It's gonna be some ups and downs and it's just like the (regular) season, you've just gotta ride it out and stay with the belief and calmness that you have.' In other words, manage pressure in times of immense tension. Does Marner feel he has become better equipped to handle pressure now in his ninth season as a Leaf? 'Maybe,' he said. 'But I played big pressure moments in London as well. It's not something you try to shy away from or be afraid of. It's something you try to embrace, and I think I've done that. There are probably people out there with their opinions on it, but that's why we don't really give a s— about what people say. You just try to do what you do.' Marner was more matter-of-fact than angry saying all this. Yet it might still be at the core of why he may be at least pondering a future outside of his hometown: frustration with the criticism that's come his way as a Leaf, more criticism certainly than co-stars Matthews, John Tavares and William Nylander. Did Marner, who famously swore off social media long ago, feel like he was better now at blocking out all that negativity? Advertisement He had to be, he said. 'We haven't had success, but you have to block out all the noise,' Marner, who turns 28 next month, explained. 'I think there's a lot more negative than positive stuff constantly. You just want to focus on what you can do as a teammate, as a player on the ice, to help your team win games. That's what I'm focused on now.' For Marner, that meant dominating the puck offensively by 'scoring goals, creating plays' and defensively by shutting down opposing top lines. Marner has done both to elite levels again this regular season. His 93 points are 13 more than the next closest Leaf (Nylander) and he has the third-most assists league-wide, with only Hart Trophy candidates Nathan MacKinnon and Nikita Kucherov well in front. With Marner on the ice at five-on-five, actual goals scored are nearly 60 percent in the Leafs' favor. And this season, Marner climbed into fifth in all-time scoring for the franchise he grew up cheering for — one spot above Matthews. Were he to stick around on a long-term deal, the kind the Leafs desperately want him to sign, he would have a very real chance of becoming the team's all-time leading scorer (and if not first, then second). As it stands today, Marner trails Mats Sundin by only 255 points, which means he could reach No. 1 in three seasons. If he stays. And while conventional thinking long held that it was Marner who had to prove something to the Leafs to earn an extension, it turns out it's the other way around. That it's Marner waiting to sign. It was the inability to get his signature on a contract extension ahead of the March 7 trade deadline that led the front office, headed by president Brendan Shanahan and GM Brad Treliving, to request (at least once) that Marner waive the no-movement clause that activated in his contract in the summer of 2023. Advertisement He declined. How did he feel after all that, with the team that wanted him nonetheless requesting that he leave if he wasn't prepared to sign? Were there some emotions he needed to overcome in the weeks since? 'I'm here to just play hockey,' Marner told me. 'That's what I expressed (to the media) at the start of the year and express now. It's a business out there. I know what's going on. I'm just here to play hockey. I'm here to enjoy everything and go through the ups and downs with these guys, and just take it day by day and try to help us win games.' Did he want to clarify his position on the extension — namely, explain why he wasn't prepared to sign it yet? There was a lack of clarity on that particular subject. 'No, I mean, I'm here to play hockey,' Marner responded. Then he added notably of the contract: 'That'll come when that'll come.' What he didn't say was whether it would come with the Leafs. Had he decided to table those discussions for the season? Marner and his agent, Darren Ferris, have never come out and said as much, but that seemed to be the implicit suggestion in their apparent stance. Is that how Marner looked at it? 'I haven't looked at it (in) any sort of way,' he said. 'Like I said, I'm here to play hockey. That's what I'm here to do. I'll leave it at that.' And with that, he left with his teammates and headed for the sunshine.
Yahoo
21-03-2025
- Politics
- Yahoo
Gavin Newsom Should Work on Governing Rather Than Podcasting
After listening to some of Gavin Newsom's new podcast, I thought, "You really shouldn't quit your day job." But maybe he should quit his day job given that so much of the governor's attention has been on vanity projects such as this one. They seem designed to gin up his national aspirations rather than deal with the many problems that plague the nation's most populous state. The podcast—where he has so far interviewed MAGA luminaries Steve Bannon, Charlie Kirk and Michael Savage—isn't nearly as cringe-worthy as his "Campaign for Democracy." That included tours and advertisements in red states. The campaign vowed to "expose and fight rising authoritarianism across the nation." It was Newsom at his hectoring worst—and reminded non-Californians what to avoid. By contrast, the This is Gavin Newsom gabfest showcases the gregarious and politically malleable Newsom who charmed his way into the state's highest office. That Newsom is an acquired taste, albeit one I have yet to acquire. But conservatives underestimate his intelligence. When he was lieutenant governor, I interviewed him about his Blue Ribbon Panel on marijuana legalization. He was impressively knowledgeable about the nitty gritty in the report. The latter point has left me puzzled, as he clearly can be a master of details. Unfortunately, his administration is noted for its grandiosity about, say, climate change. But the follow through? Not so much. Even many non-conservatives believe Newsom seems to treat the governor's job as an annoyance that gets in the way of more important business. I'm obviously not the first person to say this, but the best way for Newsom to build a national following is to do such a bang-up job running California that voters might say, "Yeah we want some of that." I remember when Democratic Gov. Michael Dukakis tried to ride the "Massachusetts Miracle" into the White House. His hopes dissolved upon closer scrutiny, but the concept is sound: First prove that you did exemplary work on your home turf. Yet, California remains the national poster child for government spending and dysfunction—where insurers are fleeing, taxes are painful, businesses are relocating, basic infrastructure is lacking and it's virtually impossible to build anything in an efficient manner. The state's golden image had tarnished by the time I moved here in the 1990s, but it's only gotten worse. It's depressing given California's culture of dreaming big things. I'm a foe of national-conservative revanchism, with its zero-sum outlook, hostility to immigrants, endless search for enemies (real or perceived), taunting of our allies, alignment with authoritarian regimes, hostility to free markets, and willingness to use government to advance oddball cultural objectives. The nation needs a leader who can articulate the old California Dream: an open society based on abundance and freedom. It's clear that Newsom could never possibly fill that role. Although he occasionally gives a nod to old-style California entrepreneurship, Newsom's California is depicted by scarcity. It's where government planners call the shots and bigger budgets are always the marks of the greater good. The LA wildfires spotlighted our state's overall incompetence. California once was the state where a visionary might start up a gee-whiz concept in a garage. Now bureaucrats and powerful unions would crush that concept in its infancy. Newsom isn't to blame for this malaise, but hasn't done a thing to unwind it—and has done much to make it worse. Instead of articulating a compelling vision that could spark a broad-minded counterpunch to narrow-minded populism, Newsom has taken an oddly defeatist course in his first four podcasts. In fairness, I don't disagree with reaching out to opponents for civil conversations. The governor was remarkably gracious. Again, I'm a fan of graciousness. But part of being a good interviewer—or the potential leader for a political party or movement—is to offer thoughtful rebuttals to the interviewees' bad ideas. It also means detailing fabulous ideas that might win over others. Listening to Newsom, I felt almost as if he were the guest on these shows. He granted too many points, stayed silent when he should have spoken up, and let his guests set the agenda. As The New York Times summarized, "The tenor with Mr. Bannon was set early on, when Mr. Newsom did not push back on his guest's repeated false claims that President Trump won the 2020 election." He let Bannon prattle about the evils of corporations and oligarchs. "I was shocked and pleased that the governor was on the same page," Bannon told Newsweek. I'm not sure what Newsom would say about that assessment, but it left liberals scratching their heads. It won't win over conservatives, who generally depicted the podcast as a transparent attempt to move right in preparation for a national campaign. Newsom's just not a very good podcaster. He's not a very good governor, either, but there's work to do—and he should spend more time doing it. This column was first published in The Orange County Register. The post Gavin Newsom Should Work on Governing Rather Than Podcasting appeared first on
