These are just anecdotes, but it's building up into something more coherent.

I think it's really try to unravel what his ties.

There's this sort of country city divide for their inconvenient, and then it's not clear where it goes next.

From one World Trade Center in Manhattan,

this is the New Yorker Radio Hour,

a co-production of WNYC Studios and The New Yorker.

Both of you have served eight presidents,

one of America's finest diplomats,

and the other as one of the highest ranking intelligence officers.

Welcome to The New Yorker Radio Hour. I'm David Remnick.

Robin Wright has been writing for the New Yorker for almost 30 years, and she's reported from 140 countries.

She's witnessed changes of regime and all the chaos they bring.

Today she'll discuss what's happening inside the Trump administration.

What's happening to the huge numbers of people who actually carry out policy

and who are making the transition from one presidency to another?

That's later this hour.

I'm going to start, though, with a guy who's a different kind of Globetrotter.

Although when I met him, he barely ever left the kitchen, and secretly, he was writing.

Almost 20 years ago, a chef named Anthony Bourdain sent me an essay about what really goes on in restaurants.

And Anthony was working at a pretty good French place in Manhattan called Lézal.

He was making steaks and fries and all that.

His piece was vivid, it was informative, it was funny, and it was a little gross too.

...