FROM Jane Loeffler
Should America Use 'Soft Power' in the Middle East? In the aftermath of World War II, the United States was known for generosity to allies and former enemies. Lately, the US is seen as an international bully as President Bush and his neo-conservative advisors project America's "hard power" militarily and economically. Now, isolated and overstretched, as the wars grind on in Iraq and Afghanistan, the US is losing the battles even some Administration officials now say should be fought with "soft power." Even Defense Secretary Robert Gates made a recent reference to this prime American asset when he said that American has "a variety of tools. Not all of them are hammers." What is "soft power?" Are Iran and China beating the US at what used to be its own game? How could "soft power" serve America's interests in a world of terrorism and nuclear weapons?
Previewing James Comey's blockbuster testimony Former FBI director James Comey testifies Thursday in front of the Senate Intelligence Committee, but his opening statement has been released. In it, he says he felt pressured by Donald Trump to declare loyalty to him and publicly clear him of any wrongdoing in the Russia investigation.
Accusations of lying fly between James Comey and White House During his testimony Thursday, former FBI Director James Comey accused President Trump and other White House officials of lying when they said the FBI was in disarray and its staff had lost confidence in him. President Trump’s lawyer said Comey was wrong -- that the president never asked for his loyalty, and never asked him to back off the investigation into former NSA director Michael Flynn.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.