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Now Trump Is Coming for Your Beer

Stay away from my IPA.

May 20, 2018

Top Food News

Now Trump Is Coming for Your Beer

It’s no surprise that the beer industry is united against President Donald Trump’s plan to impose a 10 percent tariff on imported aluminum. Last week, Pete Coors, chairman of Molson Coors Brewing Co.—a global behemoth that owns the US-based giant MillerCoors—published a Wall Street Journal op-ed decrying the tariff. What about your favorite craft brew? (Mother Jones)

The war against veggie burgers. Missouri just passed a bill to define the term "meat." (Mother Jones)

Farmers need lawyers. That's why a cohort of attorneys are mobilizing to help. (Civil Eats)

Procrastibaking. It's a thing. (New York Times)

Pasta-making as mindfulness. “Around the time Donald Trump was sworn in as president, I was sort of looking for a hobby to relax and take my mind off of things.” (Vogue)

Toxic algal blooms have tripled across the US. Here's why that's a problem for our food and water. (New Food Economy)

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This Week in Podcasts

Netflix’s new documentary series Wild, Wild, Country is a fascinating tale of the Rajneesh movement’s time in rural Oregon.  In 1984, the group published Zorba the Bhudda: Rajneesh Cookbook, an unorganized collection of recipes. “The Rajneeshees very much loved food,” explains writer Melissa Locker, an Oregon native whose family had a copy of the cookbook, on a recent episode of Bite. "It was very much a free-love, free-sex cult—until things got very dark.”

Hear it on Bite, episode 56:
"What the Rajneeshee Cult Was Cooking Up"

The hostesses of the Civil Rights Movement. And the meals they served to support the cause. (Gravy)

A refugee diet. How those fleeing crises are eating. (The Food Programme)

Exclusive to Newsletter Subscribers

“The Rajneeshees very much loved food. It was in line with the Bhagwan’s teachings that food is associated with love."

If you’re hungry for more about Wild, Wild Country's Rajneeshee religious group, we’ve set out a buffet of further reading. And don't miss their cookbook—or their favorite nacho recipe.

Nachos Zorba
From Zorba the Buddha: A Rajneesh Cookbook

Ingredients
14 nacho chips
1 cup refried beans
4 T jack cheese, grated
4 T cheddar cheese, grated
14 tsp. guacamole
3 tomatoes, cut in 6 pieces
14 slices jalapeño peppers
3 T black olives, chopped
3 T scallions, chopped

Directions
On a large plate spread chips. Sprinkle with refried beans and the cheeses. Put in oven at 325 degrees F until cheese melts.

 

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

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