FROM Lacey Schwartz
Rachel Dolezal and Racial Identity The parents of Rachel Dolezal appeared on the Today Show this morning to talk about their daughter. Dolezal is a white woman who over the years began presenting herself as African-American. She was a student at the historically black college Howard in Washington, D.C.; she got her M.A. and now teaches in the Africana Studies Program at Eastern Washington University; and she headed the NAACP’s Spokane office until resigning today. She also lied about having black family members. There seem to be no shortage of lies or half-truths Dolezal has claimed about her personal history. At its core it is a story about a woman whose identity, either consciously or unconsciously, was malleable to the point that she completely assumed a new race and disowned her white family. How unusual is her story, and what bigger questions does it point to in terms of how we create racial identities in this country?
Little White Lie Lacey Schwartz's new documentary, "Little White Lie" examines what happens when you've identified as white your whole life only to find out as a teenager that you're actually black. That happened to Schwartz, who grew up in Woodstock, New York. Her parents are white, but she has darker skin and tight, curly black hair. She eventually embarked on a journey to find out the truth about her own ethnicity.
Why is Trump so behind on filling staff jobs, establishing concrete policies? Yesterday Donald Trump signed a “decision memo” to revamp the air traffic control system. But there was little legislative detail in the plan. There’s not much to other splashy announcements from the White House, including tax cuts and the arms deal with Saudi Arabia. And hundreds of positions are unfilled in federal agencies.
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.