The Federalist

On this episode of The Federalist Radio Hour, Chef Andrew Gruel joins Host Ben Domenech to discuss the impact of COVID-19 on the restaurant industry and the struggle for small businesses to get back on their feet. “All we hear about today is this outrageous spike in cases, hospitals overflowing, etc. And yet the narrative is still ‘shut down restaurants,'” Gruel said. “We’ve been shut down. We are not the culprit.”

Christopher Bedford of The Federalist and Daniel Turner of Power the Future are back, this time with the perfect recipes to recreate a classic Wisconsin Supper Club meal at home.

Federalist Senior Editor interviews Daniel Turner of Power the Future.

On this episode of The Federalist Radio Hour, Aaron Renn, founder of The Masculinist, joins The Federalist’s Executive Editor Joy Pullmann to discuss the cultural, social, and spiritual decline in the United States and how shifting our focus back into families and “business at home” can be useful in addressing it.

Federalist Senior Editor Christopher Bedford joins Culture Editor Emily Jashinsky. Read his article: https://thefederalist.com/2021/07/20/corporations-are-steamrolling-small-business-buying-up-homes-and-crushing-the-dream-but-we-can-fight-back/

On this episode of The Federalist Radio Hour, Helen Andrews, senior editor at The American Conservative, joins Executive Editor Joy Pullmann to discuss her book “Boomers: The Men and Women Who Promised Freedom and Delivered Disaster” and how millennials can approach understanding their predecessors’ decisions and lifestyles. Buy the book here! https://www.penguinrandomhouse.com/books/617494/boomers-by-helen-andrews/

On this episode of The Federalist Radio Hour, Papa John's Founder John Schnatter joins Host Ben Domenech and Culture Editor Emily to talk about what makes a pizza great, how pizza businesses will recover from harmful COVID-19 restrictions, and how woke corporate culture is a problem. "When you talk about the independent pizzerias, they really are my heroes," Schnatter said. "Papa John's started in the back of a broom closet, so I love a little guy and I'm a fighter for the independent pizzeria, all the way to the bank. "That's what bothers me about COVID is it's been really hard on small business in the small business owners," Schnatter said, expressing hope that many pizzerias will be able to make a financial comeback. Corporations promoting things like diversity in race, gender, and sexual preference, Schnatter said, can be good if it's not just for show, but many times diversity of thought is not accommodated by those same companies. "The problem with corporate boards is they're very weak," Schnatter said "Collaborative confrontation in the line of question is to make other people better or make society better," he added. "I think that's really good and healthy and I think that's what's made America, America, and the thought of shutting that down because somebody doesn't think the way I do or I don't think the way they do is basically taking away our first amendment rights."

"Once the governor has executed an emergency, he's made himself a king. He has the sole authority every 60 days to renew that emergency and with, with no limits." Gary Humble of Tennessee Stands joins Federalist Radio Hour. FULL EPISODE HERE: https://ricochet.com/series/federalist-radio-hour/

Settle in and join Chris Bedford of The Federalist and Daniel Turner of Power The Future as they walk you step-by-step through the recipe for a delicious Italian meal—with some history lessons along the way. Happy Columbus Day. RECIPE BELOW RECIPE BELOW Mama Turner's Sauce: It's important to remember: This is a tomato sauce with meat -- not a meat sauce with tomato. That means the key flavor profile you want is tomato, and everything else is meant to accentuate it. Also, it freezes very well so might as well make a lot of it. Ingredients: 4 cans (28oz) of San Marzano tomatoes 1 small can of tomato paste 1 medium onion, peeled and roughly chopped 6 gloves of garlic peeled Red wine (plus some for drinking) Red pepper flakes 4-6 links of Italian sausage (sweet or spicy, to taste) 3lbs of pork bone-in ribs (country style) 2lbs beef ribs, neck, shank. Just something with bone and fatty. Or double the pork Big bunch of basil In a big bowl, dump all the tomatoes and their juices, and rinse out the cans with some water. You'll need the excess water as the sauce cooks anyway, so if you've got an additional cup of liquid, no worries. Smash the tomatoes up with your hand. You could put them in the blender, too, but be an Italian and feel your tomatoes -- they will tell you things. Do this first because your hands will get messy and you'll want to wash them so you don't get your wooden spoon messy. Get out your big pot. Dutch oven works, too. Coat the bottom with regular olive oil enough to make a film but not so much there are waves, and heat to medium In a blender, add chopped onions and smashed garlic, and enough water to make it liquify. Blend it until smooth. Dump in the pot and cook for a few minutes. It will splatter, and that's OK. Mom didn't like chunks of vegetables in her sauce. Add about half the can of tomato paste, about a teaspoon of red pepper flakes and cook this another few minutes. You want the tomato paste to turn a deeper shade of red and cook out its bitterness. Now put in all your meat. You're not searing it, you're not getting color or locking in the flavor... you're literally just putting it in the pot. As the video says, if we were making beef stew or pulled pork, we'd do those things. But this is a tomato sauce. Just put in the meat. Add about 2 cups of red wine -- enough to give all the meat a nice bath but not drowning. Cook this a few minutes to burn off the alcohol. You can smell when it's gone. Just don't bring it to some crazy boil here; we got some nice heat going but it's not intense. Add the tomatoes and if needed rinse out the bowl with another splash of water. Turn the heat up to medium/high and get it to where some big bubbles are burst, stirring often. We're just trying to get a uniform heat throughout the pot. Once it's all bubbly, turn down to low, cover and you've got five hours to kill. Mom would move it to a cool burner on low just to make sure it didn't burn, and we'd go to church at this point. No salt. No pepper. Not yet. Stir it about every hour and be patient -- nothing will happen the first three hours. Around the fourth, the meat should start to break away from the bones. If it's not happening, maybe it's too low. If it's looking too thick, add water. Leave the bones in -- they add flavor. Around hour five, put in the basil. If it's in too long it starts tasting like a dried herb, and we want fresh. Now you taste for salt; it will need some for certain, don't be shy. Probably almost a tablespoon -- it's a lot of tomato and meat. Too acidic? Add about 2 tablespoons of butter. Too bitter? Add 1 tablespoon of sugar. Too bland? Add some red wine or pepper flakes. But if you did all these steps and gave it a really good five hours, you won't have any of these issues. (Tomato and meat) + (time and heat) = a very nice sauce. A sauce like this is best with a short, fat pasta: rigatoni, penne. I guess you could use Pappardelle but it's kind of... well, don't. If you use ravioli or tortellini, you keep that abomination to yourself. Bedford's Missing-Capers Veal Milanese This takes a lot less time, so plan accordingly. If you cook a smaller batch than we did, it's easy to reheat the veal (or chicken) in the finished sauce, taking a bit of the stress off. Ingredients (for 4 - easy to scale) 4 Veal (or chicken) cutlets, cut thin and pounded out Flour Garlic powder Red pepper chili flakes Eggs Italian breadcrumbs Panko breadcrumbs Garlic, smashed and diced Shallots, smashed and diced 1/2 Cup White wine 1 Cup Chicken stock (the good stuff) Lemon Grab out three different bowls and in one, add flour (with salt, pepper, garlic powder and red pepper chili flakes to taste). In the next, add 2 or more eggs, beaten. In the last, add an even mix of Panko and Italian breadcrumbs. If using chicken, salt it for about an hour before you're ready to cook it. Dredge your cutlets first in the flour mix, then the egg wash, and finally the breadcrumbs, setting aside when finished. Add butter and olive oil to your pan, on medium hate, and when hot enough begin frying the cutlets. Chicken might take a little longer, but veal is quick. Once finished, set them aside (but don't stack them or they'll become soggy by steaming themselves). Add more oil and butter as needed. Add diced garlic and shallots, sautéing until tender (just a minute or two). Hopefully by this time, most of your oil has been absorbed into your meats and the spices, but if there's a lot, pour some off to you don't make a disaster with the next step. When finished cooking the meat and spices, add the white wine to deglaze your pot, scraping up the brown bits. This will splatter and ruin your shirts, so wear an apron. Now add the stock, cooking the mixture down until reduced by half. Cook the wine down by half, then add 3 cups of butter and the juice of half a lemon. If your capers weren't stolen by James, you can add them here to make a piccata instead. Check your taste, add more wine, salt or butter to your satisfaction. If you'd like, give a little heat to the meat by tossing it back in the sauce; then remove it, plate it, and pour the sauce over it. Serve with vegetables or pasta (if you don't have Mama Turner's pasta course already). Saluti!

Ben and Emily discuss Politico's new entry into the "Conservatives Pounce" Hall of Fame, the press's framing of Biden's personal life, and Mario Kart.

On this episode of The Federalist Radio Hour, filmmakers Phelim McAleer and Ann McElhinney join Culture Editor Emily Jashinsky to talk about their new movie “My Son Hunter” and how big tech, the media, and political elites covered up the Biden family’s corruption right before the 2020 presidential election. “We wouldn’t be making this movie if the media, if journalists had done their jobs,” McElhinney said. “…people at the mainstream media like the New York Times and CNN, NBC, CBS, all these places, you know, were just completely quiet in advance of the election despite the fact that this amazing bombshell was dropped into our laps on this laptop.”

A Federalist documentary on the parents of Loudoun County, who took up grassroots activism when they discovered the local schools had enormous problems—from Critical Race Theory to transgender ideology to COVID lockdowns.

On this episode of “The Federalist Radio Hour,” writer and producer at Sinclair and Federalist Senior Contributor Ellie Bufkin joins Culture Editor Emily Jashinsky to celebrate the 30-year anniversary of the iconic thriller movie “Silence of the Lambs” and discuss how the film demonstrates the evolution of Hollywood. “One of the things I like, you know, obviously movies based on a novel or multiple novels, but the story itself, the way that it translated onto screen, was almost pitch-perfect,” Bufkin explained. “It’s difficult to put a story with as much detail as these novels had on camera, and to be able to make it as interesting and as terrifying as a reader would have been going through with that story, they did such an incredible job. And that’s complicated. I think that’s probably the most difficult to screen is like actually keeping the complexity of the characters.”

Jill Simonian from PragerU's PREP program joins Culture Editor Emily Jashinsky on Federalist Radio Hour.

On this episode of The Federalist Radio Hour, the mayor of Aurora, Colorado, Mike Coffman, joins The Federalist’s Western Correspondent Tristan Justice to discuss his time camping as a homeless person for a week to learn more about the complexities of homelessness in his community and how to address it. “What compelled me is I didn’t feel like I had a good understanding of the issue,” Coffman said, noting that homelessness is a “growing problem” in the Denver and Aurora metropolitan areas. “I think when you go and visit, you know, shelters and nonprofits and they give you a briefing, they’re telling you their interpretation of it. They’re telling you what they want you to know, and I never felt that I had a handle on the issue.”

On this episode of “The Federalist Radio Hour,” The Washington Examiner’s Joseph Simonson joins Federalist Culture Editor Emily Jashinsky to analyze the corporate media’s failures over the last year and discuss how they have further altered Americans’ trust in some of the nation’s institutions.

Federalist Senior Editor Christopher Bedford and Assistant Editor Kylee Zempel join Culture Editor Emily Jashinsky for a discussion on vaccine passports.

Christopher Bedford joins Emily Jashinsky on Federalist Radio Hour.

On this episode of The Federalist Radio Hour, Assistant Editor Kylee Zempel, Senior Editor Chris Bedford, and Culture Editor Emily Jashinsky discuss Dr. Anthony Fauci’s emails and how the corporate media’s willingness to lie about COVID-19 weakened America.

On this episode of From Z To X, a Federalist podcast featuring the father-daughter duo of Sean and Evita Duffy, the Duffys discuss their own Christmas traditions.

On this episode of The Federalist Radio Hour, Federalist Senior Editor Christopher Bedford and Culture Editor Emily Jashinsky discuss how “two weeks to slow the spread” turned into a year of tyrannical lockdowns and fearmongering by hypocritical elites that infringe on the liberties Americans usually hold near and dear.

On this episode of The Federalist Radio Hour, Federalist D.C. Columnist Eddie Scarry joins Culture Editor Emily Jashinsky and Senior Editor Christopher Bedford to discuss his new book "Liberal Misery: How the Hateful Left Sucks Joy Out of Everything and Everyone."

Fox Business Host Charles V. Payne goes in-depth with Federalist Senior Editor Christopher Bedford.

Author Billy Hallowell, whose most recent book is Playing With Fire: A Modern Investigation Into Demons, Exorcism, & Ghosts, joins Emily Jashinsky to discuss Lil Nas X's new song and sneakers.