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Donald Trump Is Wrong About Kids and Seniors

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March 22, 2017

Top Food News

Donald Trump Is Wrong About Kids and Seniors

Justifying steep spending cuts in the Trump administration's proposed budget, White House budget director Mick Mulvaney lashed out at federal programs that deliver after-school food aid to low-income kids and seniors in need. Three reasons he's wrong. (Mother Jones)

Face it. The only way to save your beloved banana might be genetic engineering. (Mother Jones)

Drink your nitrates, kids! A judge just dismissed a groundbreaking lawsuit by an Iowa utility that sought to penalize farmers releasing runoff into the state's rivers. (Mother Jones)

Deportation...or dinner? California's immigrants are having to make hard choices about food stamps. (The Nation)

Take cover. How Maryland has convinced its farmers to plant environmentally friendly crops (NPR)

Yes, Domino's really does have a pizza wedding registry. And other ways the company has remade its $9 billion empire (Bloomberg Businessweek)


One Great Tidbit

Why hello there, springtime.


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This Week in Podcasts

"Eating something from a package that tastes like cardboard isn't actually good for your athletic brain," according to Bite guest Lentine Alexis. "It makes you feel like you're going to continue suffering." That's why she designed a homemade energy bar that tastes delicious—and is easy to stick in your pocket for days when you're out protesting.

Hear it on Mother Jones' Bite, episode 26:
"The Science of Why We Don't Believe in Food Science"

Chew carefully. Choosing what to eat is a form of casting our votes, argues chef José Andrés. (Milk Street)

Exclusive to Newsletter Subscribers

In 1918, before the end of World War One, the Mobilized Women's Organizations of Berkeley, California, put out a cookbook called Conservation Recipes.

A "war-time supplement," it was designed to help the housewife keep up the "Food Pledge": "eat plenty—eat wisely—but without waste." One of the entries is this recipe made with springtime asparagus. Don't forget to slurp every last drop.

Asparagus Soup


1 bunch asparagus
3 tablespoons rice
1/2 cup cream
1 egg yolk
3 cups well-seasoned chicken stock
1 tablespoon minced onion
1 tablespoon minced parsley
1 tablespoon butter
Bit of bay leaf


Wash asparagus thoroughly and cut off tips. Cook tips in boiling salted water until tender. Cut the stalks in small pieces, and add them to the stock together with the bay leaf, rice, onion, and parsley, which should be fried in butter. Simmer for thirty-five minutes. Rub through a sieve, add cream and asparagus tips, season as necessary with salt and pepper, and pour on the beaten egg yolk. Chopped blanched almonds may be added.

That's all, folks! We'll be back next Wednesday with more.
Maddie and Kiera


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