TIME Food & Drink

4 Surprising Ways to Use Turkey Leftovers

Christina Holmes

From curry soup to delicious Reuben hash, F&W's Kay Chun offers up four great ways to use leftover Thanksgiving turkey

Turkey Curry Soup

This quick stew is rich and fragrant with curry, lime and herbs. It’s an excellent way to use leftover turkey.

In a saucepan, heat 2 tablespoons canola oil. Add 2 tablespoons Thai red curry paste and 4 cups kabocha squash (1 1/2-inch pieces) and cook over high heat, stirring, for 3 minutes. Add 1 cup unsweetened coconut milk, 1 tablespoon Asian fish sauce and 4 cups of water; bring to a boil. Cover and simmer for 15 minutes, until the squash is tender. Stir in 3 cups shredded roast turkey, 3 tablespoons lime juice and 1/2 cup chopped mixed cilantro and basil; season with salt and pepper.

Turkey Tonnato
Leftover turkey gets totally transformed when it’s topped with a creamy sauce made with yogurt, herbs and tuna.

In a food processor, combine one 6 1/2-ounce can drained tuna, 1/2 cup cooked chickpeas and 1/4 cup plain yogurt. With the machine on, drizzle in 1/2 cup olive oil. Transfer to a bowl; stir in 1/4 cup chopped capers and 1/2 cup chopped mixed tarragon, dill and chives; season with salt and pepper. Serve with roast turkey breast.

Turkey Reuben Hash
In this 25-minute hash, leftover turkey is combined with potatoes, sauerkraut and caraway for a fun play on a Reuben sandwich.

In a cast-iron skillet, heat 3 tablespoons olive oil. Add 1/2 small chopped onion and 1 coarsely grated peeled baking potato and cook over moderately high heat, stirring, for 8 minutes. Add 1 cup drained sauerkraut, 2 cups shredded roast turkey, 2 chopped scallions and 1/8 teaspoon caraway seeds. Cook until golden, 3 minutes.

Turkey-Stuffing Salad
This fresh, fun salad is a play on traditional Thanksgiving turkey and stuffing, combining turkey and croutons with celery, apple, fennel and parsley.

In a bowl, whisk 1 tablespoon each of Dijon mustard and lemon juice with 1/2 cup olive oil. Add 3 cups chopped roast turkey, 3 sliced celery ribs,1 sliced fennel bulb, 1 chopped crisp apple and 1 cup parsley. Season with salt and pepper; toss. Top with croutons.

This article originally appeared on Food & Wine.

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TIME Food & Drink

A Bartender at the Buccaneers’ Stadium Got Caught Selling Colored Water As Alcohol

Liquor bottles on bar shelves
Stuart Gregory—Getty Images

Introducing the latest cocktail rage: H-2-O

One tequila with a splash of intrigue, please.

The bartender at the Tampa Bay Buccaneers’ Raymond James Stadium was reportedly caught serving flavored water as alcohol, local NBC affiliate WFLA reports.

A conversation recorded by a man named Troy Sykes purportedly exposed the offending bartenders with pouring water from a decorative bottle of booze after Sykes ordered tequila.

“That whole thing is full of water,” Sykes is heard saying on the recording. “Can I see that bottle? Do you service that to people?” he asked, and the bar served it to him. The phone recording also captures the manager explaining that “every liquor” that is sold at the bar is put on display in the back.

“All full of water?” Troy asked.

“Um hmm,” she responds in the recording.

An alcohol industry attorney told WFLA that it is illegal to serve water from an alcoholic beverage bottle that has a label on it.

The stadium concessions vendor, Aramark, said that “what occurred was an honest mistake,” and that Sykes was immediately refunded.


TIME Food & Drink

Thanksgiving Pies Worth Making Room For (No Matter How Full You Are)

sour cherry cranberry pie
Roland Bello

There’s only one way to end a holiday meal: with a dessert that’s just as satisfying as the main event. From the unexpected, like Chocolate Whiskey Pecan Pie, to the old standbys, like Sweet Potato Pie, we’ve got a dozen dessert ideas that’ll leave your guests wanting just one more sliver

This article originally appeared on RealSimple.com.

Sour Cherry and Cranberry Slab Pie

If you’ve been hesitant to make a crust from scratch, now is the time to take the leap. This pie is easy to patch if the rolling out goes a little sideways. When starting to make the piecrust, shape the dough into rectangles instead of disks. This will make rolling it out to the right shape and size much easier.

Get the recipe.

Chocolate Cream Pie

This decadent chocolate pie requires no oven time, which is perfect for Thanksgiving when you’ll need all the oven space you can get. To make it yourself, whip up the rich chocolate custard on the stovetop in less than 10 minutes, pour it into the pie crust, and chill until firm. Garnish with freshly whipped cream and chocolate shavings.

Get the recipe.

(MORE: Gluten-Free Thanksgiving Recipes Everyone at the Table Will Want to Gobble Up)

Caramel Walnut Pie

Stir walnuts into a rich, golden brown caramel sauce made with sugar, water, heavy cream, and butter to create the decadent filling. Take this indulgence a step further by using a mix of nuts, such as pecans, pistachios, and even hazelnuts. This pie requires no top crust, so it’s easy for beginners.

Get the recipe.

Cranberry Apple Pie

Ready to mix things up this Thanksgiving? Depart from the standard apple pie recipe and give this updated version a try—it’s sure to be a new family favorite. Tart cranberries, Granny Smith apples, and lemon zest help ensure this pie isn’t too sweet, while a crisp granola topping provides texture and crunch.

Get the recipe.

(MORE: How to Create an Epic Kids’ Table)

Dutch Apple, Pear, and Raisin Pie

The crispy crumble topping—a delicious combination of brown sugar, flour, cinnamon, and butter—will make this a new Thanksgiving favorite. Use a variety of apples and pears for a delicious mix of flavors. For the best results, use pears that are ripe but not soft. Overripe pears will break down and become mushy when baked.

Get the recipe.

Coconut Custard Pie

It takes just four ingredients—coconut milk, sweetened condensed milk, egg yolks, and salt—to create this rich and creamy coconut custard. Once you’ve prepared the filling, pour it into the pie crust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Top with toasted coconut flakes.

Get the recipe.

(MORE: 5 DIY Place Cards to Dress Up Your Thanksgiving Table)

Easiest Sweet Potato Pie

Canned pureed sweet potato helps this pie come together with just 15 minutes of hands-on prep time. If you have extra time and prefer to roast and puree your own sweet potatoes, don’t add flour to the filling, since fresh sweet potatoes are naturally thicker than the canned variety.

Get the recipe.

Chocolate-Whiskey Pecan Pie

This irresistibly delicious pie (you’ll want a second slice even after a big turkey dinner) is prepared the same way as the traditional version, but has a few surprising upgrades. A couple tablespoons of whiskey give the filling a decidedly boozy kick, while semisweet chocolate chips add an extra punch of sugar.

Get the recipe.

(MORE: Thanksgiving Turkey Recipes That Are Way Better Than Your Standard Roasted Bird)

Lemon Cream Pie

Skip the store-bought variety and make your own crust: Puree gingersnap cookies in a food processor, then add butter, granulated sugar, and salt and pulse until moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. After baking and cooling, top with homemade lemon custard, whipped cream, and freshly grated lemon zest.

Get the recipe.

Cranberry Custard Pie

Fill a parbaked pie crust with a simple and irresistibly creamy custard filling and bake until the center is set but slightly wobbly. Once the pie has cooled (about 4 to 5 hours in the refrigerator), cover the custard with a hefty serving of the zesty cranberry mixture and serve immediately.

Get the recipe.

(MORE: How Long to Cook a Turkey, in One Easy Chart)

Pecan and Walnut Pie

Store-bought pie crust makes this holiday classic a cinch to put together. Simply whisk together the corn syrup, brown and granulated sugars, eggs, butter, vanilla, and salt to create a gooey caramel filling. Then, add the walnuts and pecans and bake until the center is set, 45 to 50 minutes.

Get the recipe.

Maple Pumpkin Pie

This crowd-pleaser requires just 10 minutes of hands-on prep time, thanks to convenient items like store-bought piecrust and canned pumpkin puree. Just whisk the pumpkin puree together with the remaining ingredients, pour the mixture into the pie crust, and bake until the center is set (about an hour). Top with whipped cream for an extra-special treat.

Get the recipe.

TIME Food & Drink

The Best Excuse to Have Two Thanksgiving Dinners

friendsgiving turkey
Roland Bello

Sometimes home is where the turkey is. It takes a little planning (hint: send invitations) and a table big enough for a crowd, but you’ll have more than enough hands to mix cocktails and make sides. Get ready for the best potluck ever

This article originally appeared on RealSimple.com.

Butter-Glazed Turkey

If you’re hosting, this is your job. (Traveling with a turkey? No thanks.) Plan for about a pound per person, with wiggle room for leftovers. Choose from one of three bastes to suit your taste: smoky (smoked paprika), sweet (molasses and bourbon), or a touch spicy (chili, garlic, and rosemary).

Get the recipe.

(MORE: How to Build a Healthier Thanksgiving Plate)

Ultimate Gravy

Yes, homemade gravy is totally worth it. With friends tending to the sides, you’ll have time. Plus, it’s easier than you think. The turkey will continue to release juices as it rests. Pour these juices into the gravy along with the chicken broth for even deeper flavor.

Get the recipe.

Buttery Mashed Potatoes

Adding butter to cooked potatoes before you add the warm half-and-half coats them with fat first, which helps them stay fluffy. If you really want to indulge (hey it’s a holiday!), top the starchy side with one of three flavor-packed compound butters: chive,mushroom, or olive, caper, and parsley.

Get the recipe.

(MORE: 100 Things to Be Thankful For This Year)

Sourdough and Sage Stuffing

Stuffing inspires impassioned debate: To meat or not to meat? Let the assigned chef answer the question however she wants with this deliciously adaptable recipe. Simply start with this meatless, nut-less version, then select a set of mix-ins (pine nut, raisin, and parsley or bacon, pecan, and thyme) to suite your taste.

Get the recipe.

Italian Sweet-and-Sour Sweet Potatoes

These agrodolce (Italian for “sweet and sour”) roasted sweet potatoes are a good assignment for a beginner cook. Simply roast the vegetables until tender, toss with butter and a vinegar and sugar mixture, and then roast until golden brown (about 25 minutes more). They reheat nicely in an oven or a microwave.

Get the recipe.

(MORE: Thanksgiving Games to Get the Whole Family Moving)

Cranberry Relish with Pear and Ginger

Make this year’s cranberry relish a little zingier with juicy pear and fresh ginger. This is delicious chilled or at room temperature, so it’s an ideal contribution from the friend who is always late. If there are leftovers, don’t toss them: The flavor and the color of this bracing relish will only improve after a day in the refrigerator.

Get the recipe.

(MORE: How To Host An Incredible Thanksgiving Without Losing Your Mind)

Shaved Brussels Sprouts with Manchego and Almonds

This crunchy, vegetarian-friendly raw salad is a welcome way to round out an otherwise rich meal. Bonus: It won’t hog oven time. Have some travel time ahead of you? Toss the Brussels sprouts with the dressing up to an hour in advance. The fibers will soften and the flavors will intensify.

Get the recipe.

(MORE: 12 Fun Conversation Starters For Your Thanksgiving Table)

TIME Food & Drink

Competitive Eater Devours a 20-Pound Turkey Whole

2014 Nathan's Famous 4th July International Hot Dog Eating Contest
Joey Chestnut wins the Men's Division with 61 Hot Dogs at the 2014 Nathan's Famous 4th July International Hot Dog Eating Contest at Coney Island on July 4, 2014 in the Brooklyn borough of New York City. Bobby Bank—WireImage/Getty Images

Competitive eater Joey Chestnut cleaned 9.35 pounds of meat off of a 20 pound turkey on Saturday, breaking a new record in the field of competitive eating.

Chestnut devoured nearly twice as much meat in 10 minutes as the previous record-holder, Sonya Thomas, who put down 5.25 pounds of turkey meat in 2011, the Associated Press reports.

The legendary gobbler, who scarfed down 61 hot dogs in 10 minutes to win the Coney Island contest this year, polished off the whole bird at Foxwoods Resort Casino in Connecticut. He won $5,000 in reward money, while the remainder of the pot, $10,000, was split among the nine contenders.


TIME Food & Drink

Here’s a Stress-Free Guide to Hosting Your First Thanksgiving

Iain Bagwell/Getty Images

So you decided to have everyone at your home this year. It’s a big undertaking, but we’re here to help

This article originally appeared on RealSimple.com.

Thanksgiving is one of the biggest family holidays of the year—and maybe the most delicious. There’s nothing like the after-dinner food coma that evening, and knowing you have leftovers to get you through breakfast, lunch, and dinner practically until Christmas. If the hosting baton has been passed to you this year, we know your first instinct is to panic.

“It always feels overwhelming and very stressful,” says Debi Lilly, owner and chief planner at A Perfect Event. “There are a lot of details that have to be fairly synchronized.”

Not to worry: We’ve mapped it out. Here, a foolproof timeline and checklist so no detail goes forgotten.


Make a plan.
“Start planning out simple things, like event flow,” says Lilly. Think about where you want guests to sit, and where you want to set your food (if you’re doing buffet style). With more than eight guests, buffet is the easiest way to go—especially if you’re short on space.

“You can do a beautiful party in a small space by utilizing all of your sitting areas,” says Lilly. This means you may want to purchase cheap lap trays for older guests or young children who might have trouble balancing dinner on their knees.

Create a menu:
When creating a menu, go for recipes that are simple and trusted—like these easy stuffings, or these colorful sides. While it’s fun to have one unique item at your meal, go for a signature cocktail, not a stuffing recipe that requires bizarre ingredients and three days of prep. Once your menu is set, write out grocery lists. You should divide the list into perishables and nonperishables to make shopping and storing easier. Need menu inspiration? Find it here.

Pro organizing tip: “Print out a blank November calendar, and then fill in with when you will shop, when you will make certain dishes ahead, and any pick-ups you may need to make or deliveries coming to the house,” says Diane Phillips, James Beard Award nominee cookbook author and cooking teacher.

Order your turkey.
“For the turkey, you will need three-quarters to a pound of turkey per person,” says Phillips. This will still leave you with a day’s worth of leftovers. Buy the bird as early as possible and freeze it. Just remember: You need one day of thawing for every four pounds of turkey.

While you’re at it, consider ordering prepared h’ors doerves trays from the grocery store or desserts from the bakery that you’ll also want to serve. One more thing checked off your list!

Confirm your guest list.
Take note of how many people are coming to your house, and in that list, how many are children. From there, ask people to help. It’s not unreasonable to ask guests to bring a dish—and often, they will offer!

“There’s a time and a place for doing it all, but I don’t think Thanksgiving is the place,” says Lilly. When you ask guests to bring a dish, be very specific, so you know exactly what is heading to your home. Phillips takes it one step further:

“If you are having people bring a dish, give them the recipe,” she says. “They will appreciate having something they can easily put together.”

(MORE: 5 DIY Place Cards to Dress Up Your Thanksgiving Table)


Set the table.
Taking care of this task in advance saves you a little bit of stress on the day-of. If you can’t set it an entire week in advance, shoot for a few days ahead. Have place cards ready if you’ll all be sitting at one table to avoid any confusion.

Place yourself closest to the kitchen, and not necessarily at the head. It’s best to split up couples for a livelier dynamic, but keep small children between their parents. Bonus tip: Seat lefties at corners, where they’ll have room to eat without banging elbows.

Grocery shop.
Consult your grocery lists and get your shopping out of the way. Does anything sound worse than a last-minute trip to the local grocery store on Thanksgiving Day? If you shop about five to six days in advance, you should have little-to-no issue with your perishable items.

To ease your burden, consider passing off dessert to a guest or a local bakery, says Lilly. Offer up recipe suggestions to the family member who can bake up a storm, or visit the grocer to order ahead.

Prepare for overnight guests.
Make sure you have fresh towels and linens on hand for overnight guests, and their room is ready to go. If you have a small home and no guest room, there are plenty of ways to make guests feel comfortable without their own space.

(MORE: Thanksgiving Turkey Recipes That Are Way Better Than Your Standard Roasted Bird)


Take inventory.
Do you have a thermometer? Enough casserole dishes? What about plates and silverware? Ensure that you have all of the essential turkey tools before diving into cooking.

Start cooking on Sunday.
Here lies Phillips’ secret to a stress-free holiday:make-ahead dishes. Gravy bases can be frozen, and casseroles and vegetables can often be cooked ahead and refrigerated for up to two days. If it can’t be cooked in advance, maybe it can at least be prepared. For example: your potatoes can be washed and ready to peel and mash.

(MORE: How Long to Cook a Turkey, in One Easy Chart)


Wake up early.
On this holiday, there is no sleeping in. Make a schedule, and stick to it. Most importantly: You want to be ready up to an hour before guests are scheduled to arrive.

“Someone always arrives very early,” says Lilly. “There’s nothing worse than the doorbell ringing while you’re in the shower.”

What does this mean? The table or buffet should be set, and more importantly, the drinks should be chilled. If you give yourself an hour-long buffer, you’ll save yourself a lot of scrambling.

Keep food warm.
Use the microwave—it’s insulated, so it will keep dishes warm for up to half an hour—just don’t turn it on. Pour gravy into a thermos to keep it steaming. Spoon mashed potatoes or rice into an insulated ice bucket or Crock-Pot.

Prepare every room in the house.
Start your holiday with a clean kitchen—this means empty dishwashers and trashcans. Line your bins with more than one bag so that you have a fresh bag ready to go when one becomes full. Remove precious objects from the living room to save them from hyper nieces and nephews. If coats and bags are going on your bed, cover your duvet and pillows with a sheet to protect them from the elements. Finally, light a candle in the bathroom—it’s just a nice touch.

(MORE: Vegetarian Thanksgiving Recipes Even Meat-Eaters Will Love)

Roast the perfect turkey
To know it’s done, use a meat thermometer in three spots: breast, thigh, and stuffing. Place the thermometer in the thickest part of the thigh, without touching the bone, and in the center of both the breast and the stuffing. If your turkey is unstuffed, cooking times are different—see this handy chartfor answers to all of your turkey cooking questions. Brining your turkey will make it even juicier, and it’s an easy skill to master.

If something goes wrong, don’t panic. Call mom, consult these turkey tips, or phone one of these helpful Thanksgiving hotlines.

Get your stain-removing arsenal ready.
When you crowd family members into a home, and couple that with delicious dinner, food will fly. White cotton cloths can sop up spills; white vinegar can handle coffee splatters; white wine can overpower its evil twin, red wine; a pre-treat stick like Tide to Go will handle major food slips.

Have fun!
This holiday is all about being grateful for what you have—even if the turkey is burnt and the tablecloth is a mosaic of stains, enjoy the time you have with family and friends, and take note of funny stories to tell at next year’s dinner.

(MORE: The History of Thanksgiving Foods Will Totally Change the Way You Look at Your Holiday Table)

TIME Food & Drink

Sushi Restaurant Owners Plead Guilty to Serving Whale Meat

The Hump Restaurant is seen in Santa Mon
The Hump Restaurant is seen in Santa Monica, California on Wednesday, March 10, 2010. Gabriel Bouys —AFP/Getty Images

After the documentarians behind The Cove got footage of the crime

The owners of a defunct sushi restaurant pled guilty Tuesday to serving whale meat, more than four years after a documentary film crew captured the illicit meal on tape.

Brian Vidor, owner of The Hump restaurant in Santa Monica, California, and his parent company, Typhoon Restaurant Inc., agreed to pay a $27,500 fine for slicing up a serving of Sei whale, an endangered species protected by the Marine Mammal Protection Act, the Los Angeles Times reports.

Sushi chefs at the Hump unwittingly served the meat to undercover agents for the the U.S. Fish and Wildlife Service, U.S. Customs and Border Protection and National Oceanic and Atmospheric Administration. The scene was captured on film by the documentarians behind The Cove, an Academy Award-winning expose of the dolphin meat trade.

[L.A. Times]

TIME politics

Is This the Solution to Partisan Gridlock in Washington?

John F. Kennedy
President and Mrs. John F. Kennedy arrive at the Georgetown home of Joseph Alsop in Washington for dinner, Feb. 14. 1961. William Smith—AP Images

A long-abandoned Washington tradition hints at a simple remedy; one reducible to a single word, in fact: gin. Or vodka, if you prefer

History News Network

This post is in partnership with the History News Network, the website that puts the news into historical perspective. The article below was originally published at HNN.

The mid-term elections have passed and the country remains in partisan gridlock. Despite ongoing crises in Ukraine, the Middle East, and Africa, the president and his critics can seemingly do no better than snipe at each other in the media. Meanwhile, as the Pew Research Center points out, the 113th Congress is about to set a record—for the fewest laws enacted of any Congress in the past two decades. By comparison, the notorious “do-nothing-Congress” of 1947-49 was downright frenetic—passing the Truman Doctrine, the Marshall Plan, and the National Security Act (which created the CIA) in the equivalent timeframe. The legislative accomplishments of the Senate and House this year include the Harmful Algal Bloom and Hypoxia Research and Control Amendments Act and the Huna Tlingit Traditional Gull Egg Use Act. What is to be done?

A long-abandoned Washington tradition hints at a simple remedy; one reducible to a single word, in fact: gin. Or vodka, if you prefer.

What most distinguishes the “then” from the “now” is that important people in the capital used to talk to one another—even party together. For nearly thirty years, from 1945 to 1974, the influential residents of Georgetown—a leafy, cobblestoned enclave of Washington, D.C.—gathered on Sunday evenings to discuss and debate the pressing issues of the day. The Georgetown set included Joe and Stewart Alsop, authors of “Matter of Fact,” a syndicated column appearing in more than 200 daily newspapers; Phil and Katharine Graham, publishers of one of those papers, the Washington Post; and an important but lesser-known figure: Frank Gardiner Wisner, who headed up the CIA’s department of dirty tricks.

The pundits, publishers, and spies of Georgetown shaped public opinion, advised presidents (John Kennedy was a frequent guest at Joe Alsop’s table), and—in some instances—became the instruments of American foreign policy. There was even a term coined to describe the power that the Georgetown set wielded in Washington: salonisma. It was, as Phil Graham observed, “a form of government by invitation.”

The most coveted invitation back then was to one of Joe Alsop’s “zoo parties” at 2720 Dumbarton Avenue, where the guest list was independent of party affiliation and typically included prominent senators and foreign ambassadors, a Supreme Court justice or two, some rising young star of the current administration, and, of course, Alsop’s own well-connected friends and neighbors. There, over strong martinis and Joe’s signature dishes of leek pie and terrapin soup, as the gilt-framed portraits of Alsop ancestors peered down at diners from walls covered in blood-red Chinese silk, the Cold War played out: the containment of the Soviet Union, McCarthyism, the nuclear arms race and the missile gap, and—inevitably, tragically—the escalation of the conflict in Vietnam. Indeed, it was Joe’s unapologetically hawkish stand on the war that alienated American readers and led to his downfall. “Matter of Fact” ceased publication late in 1974, weeks before North Vietnamese tanks broke down the gates of the U.S. embassy in Saigon.

The zoo parties took place in staid and proper Georgetown, but they were notoriously raucous. Loud, alcohol-fueled disagreements often led to Joe’s kicking a guest out of his house for some untoward remark. (It was not considered an argument in the Alsop household, Joe said, until someone had stormed out of the dining room at least twice. At one Sunday supper, Phil Graham was halfway out the door before he realized that the house he was being ejected from was his.) But a letter of abject apology almost always promptly followed. It was rare indeed for any feud to be enduring.

The influence of the Georgetown set in Washington was all the more remarkable considering that Joe Alsop had a secret: he was gay, and, in 1957, had been ensnared in a honey trap at a Moscow hotel that was secretly filmed by the KGB. The Columnist, a 2012 Broadway play starring John Lithgow in the title role, opens with Joe in bed with his KGB lover, Andrei. (Alsop wrote an account of the Moscow incident at the time and sent it to the FBI and the CIA, which only recently declassified it. For the record, the name of the spy who seduced Alsop was Boris, not Andrei.) Subsequently, the KGB, FBI Director J. Edgar Hoover, and numerous others of Joe’s enemies in Washington tried to blackmail Alsop into moderating his liberal anti-communist views—all without success.

Joe Alsop was ahead of his time in warning against Joe McCarthy (whom he and his brother savaged in their column long before Edward R. Murrow’s TV show), wrong about the missile gap (although it helped elect his friend, John Kennedy), and very much wrong about Vietnam. But he was right in despising those he called “the ideologists.” And the upcoming election may be the test of a prediction that he made thirty years ago, in 1984: “Either great American party that yields to its extreme group is doomed there and then.”

The Georgetown set and Joe Alsop are long gone, as is that staple of the Washington salon, terrapin soup—whose main ingredient has been declared a threatened species. The houses where once the Alsops, Wisners, and the Grahams lived are currently occupied by a D.C. real estate mogul, a hedge fund manager, and a young venture capitalist. And consequential foreign policy debates no longer take place over Georgetown dinner tables but between rival partisan think tanks, vying for space on editorial pages and blogs.

American leaders once understood the relationship between cocktails and comity: Historians attribute the legendary effectiveness of Senate majority leader Lyndon Johnson to the latter’s one-on-one, bourbon-and-branch water “conversations” with his political foes. Ronald Reagan’s diary reveals that the drinks he shared after hours with hisnemesis, House Speaker “Tip” O’Neill, contributed to the success of the Reagan presidency. (“We’re all friends here after 6,” the Tipper reportedly told the Gipper.) Why can’t a new host and a fresh venue be found for the long-gone zoo parties?—which served a political as much as a social purpose, and are sadly missed, and missing, in today’s Washington.

A final, cautionary note: the failure of the 2009 “beer summit”—where President Obama tried, unsuccessfully, to defuse a racial incident by sharing a brew with the antagonists at the White House—suggests that stronger spirits may be required.

Gregg Herken is an emeritus professor of modern American diplomatic history at the University of California, and author of The Georgetown Set: Friends and Rivals in Cold War Washington, to be published this month by Knopf.

TIME Food & Drink

The World Could Be Heading Toward a Global Shortage of Chocolate

Chocolate Bar
Getty Images

You might want to stockpile a few bars

People are consuming more cocoa than farmers are able to produce, according to two of the world’s largest chocolate makers, who say that a global shortage of chocolate might be on the cards.

Mars, Inc. and Swiss-based chocolate giant Barry Callebaut say demand is likely to outstrip production by one million metric tons by 2020, the Washington Post reports.

Seventy percent of the world’s cocoa is produced in the Ivory Cost and Ghana but growing conditions in West Africa have not been ideal.

Drought has ravaged many cocoa plantations and a fungal disease called frosty pod has wiped out between 30 to 40 percent of cocoa production. Farmers are looking to other cash-crops such as corn, to make their living.

At the same time, demand for the tasty treat keeps rising and this is likely to force the price of chocolate to rise.

[Washington Post]

Read next: The 13 Most Influential Candy Bars of All Time

TIME Food & Drink

Starbucks Says It Has Nothing to Do With a High-Profile GMO Lawsuit

Sandy Roberts
Sandy Roberts, Starbucks strategy manager for global coffee engagement, pours samples of coffee for shareholders and other guests at Starbucks' annual shareholders meeting in Seattle on March 19, 2014 Ted S. Warren—AP

Coffee chain issues denial after rocker Neil Young urges boycott

Starbucks has announced that it has nothing to do with litigation being brought against the state of Vermont over the labeling of genetically modified ingredients (GMOs).

Canadian rock legend Neil Young attempted to launch a boycott of Starbucks on Sunday, accusing it of joining forces with Monsanto “to sue Vermont, and stop accurate food labeling.”

Last spring, Vermont passed a law requiring all products containing GMOs to be properly labeled by July 1, 2016, reports People.

Young’s belief that Starbucks was part of a suit to have the law declared unconstitutional prompted him to declare on his website: “I used to line up and get my latte everyday, but yesterday was my last one.” He then appealed to the public to join him in a Starbucks boycott.

However, it looks like it could all be a storm in a coffee cup. The coffee giant released a statement denying that it is involved in the litigation.

“Starbucks is not a part of any lawsuit pertaining to GMO labeling nor have we provided funding for any campaign,” the statement says. “Starbucks is not aligned with Monsanto to stop food labeling or block Vermont State law.”

Young has yet to respond.


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