FROM Kamal Essaheb
Government shutdown ends for now, but what's next for DACA? Senate Democrats agreed to reopen the government for the next three weeks. But the larger issue of what do about DACA remains. We talk about the politics around this and the future of immigration policy.
President Obama Goes It Alone In last night’s speech to the nation, President Obama announced executive action to protect up to five million undocumented workers from deportation. Saying that the Senate had passed “common sense” immigration reform, he faulted House Republican leaders for refusing to allow an up or down vote on the measure – and challenged them to pass new legislation. But, even though the GOP will control both houses of Congress, they’re focused on attacking the President’s action rather than unifying behind such legislation. This morning House Speaker John Boehner accused the President of “deliberately sabotage(ing) any chance of enacting bipartisan reforms he claims to see…and damaging the presidency itself." We hear about the legality of the executive order and what it could mean for the next two years of a lame duck in the White House.
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.
Terrorism in London: Lessons for the US This weekend’s terrorist attack in London left seven people dead and almost 50 injured. London police fatally shot the attackers, and ISIS claimed responsibility.
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.