Real Estate in the News
U.S. Housing Became Much More Affordable Over The Last 40 Years
In recent weeks much has been written about the rising cost of U.S. housing. According to Reuters News Agency, the “rising cost of steel, lumber and copper is hampering homebuilding—and pushing house prices out of reach.” In that vein, we explore the affordability of U.S. housing between 1980 and 2020, using time prices, which measure the amount of time that an American blue-collar worker needs to work to earn enough money to buy a house. Read the story here.
Local Events
Smorgasburg L.A. returns July 4 with a slew of new vendors
The last year gave rise to some of L.A.’s most innovative pop-up restaurants yet, and now, thanks to Smorgasburg, you’ll be able to find a few of them in the Arts District every Sunday. Find out more here.
Spain’s TATEL restaurant is set to open in Beverly Hills next month
A flashy Spanish restaurant is set to touch down in Beverly Hills next month, promising live music nearly every night of the week and traditional Spanish cuisine with high-end ingredients and “an avant-garde touch.” Get the story here.
4 Restaurants to Try This Weekend in Los Angeles
Every Friday Eater editors compile a trusty list of recommendations to answer the most pressing of questions: “Where should I eat?“ Get the answer here.
Lifestyle Tips & Tricks
13 Easy & Elevated Decorating Ideas for Your 4th of July
From tabletop accessories to party-ready design accents, here are Food52’s favorite Fourth of July decorating finds and ideas.
Recipe: Charred Corn & Clam Pasta With Tomatoes
Ingredients
- 8 to 10 ounces ounces dried linguine, spaghetti, bucatini, or other thin, long pasta (about half of a standard 16-ounce package—you can eyeball this amount)
- Kosher salt
- 2 tablespoons olive oil, plus more for the pasta
- 2 ears of corn, kernels removed from the cobs (about 2 cups)
- 1 pint grape or cherry tomatoes
- 2 scallions, light green and white parts only, sliced and divided
- 1/2 teaspoon red pepper flakes, or more as desired
- 3 pounds littleneck clams (about 24 to 30 clams), cleaned very well to remove grit (see author notes)
- 1/2 cup dry white wine
- 2 cups baby arugula
- 1/2 cup fresh basil, mint, or parsley leaves and tender stems, roughly chopped or torn
- 1 lemon, cut into wedges, for serving (optional)