Fort Cavazos welcomes six Medal of Honor recipients
The Medal of Honor recipients got to participate in a ceremony, speak with active duty service members, educate them on the value of the medals and promote the Museum's official opening.
'It's always a good day to be out on a military base, seeing America's future,' Medal of Honor Recipient Lieutenant Willian Swenson said. 'Our soldiers out here training, preparing to fight America's wars. It's motivating. And today we saw ten of them re-enlist because they believe in something. They believe in America. That's what this is all about today.'
Lt. Wenson said the Medal of Honors don't speak to the individual themselves, but to their actions.
'It speaks to service,' Lt. Swenson said. 'What we did in service is the same thing that these soldiers are going to do in their careers. If they're called upon to serve like we did, they'll do the same things that we did, as well.'
Medal of Honor Recipient Major General Patrick Brady said the medal doesn't make them special, but it allows them to do special things.
'One of the best things we've ever done is a museum in Arlington, Texas, National Medal of Honor Museum,' MG Brady said. 'It's going to protect and preserve not a lot of heroics, but the values associated with the medal, courage, sacrifice, and patriotism.'
The recipients saw ten soldiers re-enlist, and said these soldiers will be the peaceful strength for the future.
'The ultimate victory for every warrior is peace,' MG Brady said. 'The essence of peace is strength. The most lethal force on any battlefield is the American soldier. These are the great peacemakers in America.'
The Museum will set out as a national landmark, located in Arlington, Texas, and will serve the historical thread of sacrifice, patriotism, and courage that connects members of the United States military service past and present.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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Yahoo
an hour ago
- Yahoo
10 Cheap Fish You Should Avoid Buying At All Costs
We may receive a commission on purchases made from links. There's a lot to like about fish. It's tasty and versatile, many varieties offer high-quality lean protein, and even fatty fish provide healthy omega-3 fatty acids instead of the saturated fats found in red meats. That's why the current Dietary Guidelines for Americans suggest having fish (or seafood) twice a week. Of course, that simple description of "fish" covers a lot of territory. Some are cheap, while some command a hefty price. Some are farmed or harvested sustainably, while others come with unadvertised baggage in the form of unsustainability or poor working conditions. Some are healthier, while others just plain taste better. As a trained chef from Canada's seafood-centric East Coast (and the descendant of a long line of fishermen), I've spent a lot of my life cooking fish, and also writing, researching, and thinking about how it's raised and harvested. That means I've reluctantly ruled out a lot of inexpensive, otherwise-appealing kinds of fish for one or another of the reasons given above. Here are 10 common low-priced options, and why I suggest avoiding them. Read more: 7 Foods Guy Fieri Doesn't Touch Asian Catfish Catfish is one of America's longstanding favorites, especially in the Southern states. And deservedly so, because it's good stuff. Mostly it's eaten breaded and fried, which isn't exactly a strong endorsement of the "fish is healthy" argument, but it's a versatile choice that can be cooked in many other ways if you choose to do so. American catfish is a safe, practical, and reasonably priced product. It may be wild-caught or farmed, but all commercially sold catfish of U.S. origin are good choices. American catfish farms adhere to industry-standard best practices, and wild-caught blue cats from Chesapeake Bay are harvested in a responsible and sustainable fashion. Sadly, that's not reliably the case for Asian catfish. They're from a related species, pangasius, but they can't legally be sold as "catfish" in the U.S. because that label is reserved for domestic species. Instead, you'll see it sold as swai, basa, tra, and a few other names. Consumers should avoid options that come from Vietnam or China because of heavy chemical use (and the associated health and environmental issues) in their farming process. Pink Or Keta Salmon You may be surprised to see salmon on a list of "cheap fish," because it's not generally among the cheapest offerings at your local store's seafood section. That's especially true of premium wild-caught Pacific salmon, which fetches a correspondingly serious price. That said, there are several types of salmon out there, and not all of them are necessarily premium products. In fact, there are two that typically fall into the low-priced category, largely because they are kind of disappointing as salmon goes. One is Keta salmon, often known as chum or dog salmon, because in the past it was used for feeding sled dogs. The other is pink salmon, a small and very common Pacific species (your canned salmon will usually be pink, unless the label specifies otherwise). You'll often find these as fillets or even whole fish in the freezer section of your supermarket, where they're the lowest-cost salmon option. Don't get me wrong, it's not that they're in any way bad. U.S.-caught Keta and pinks make a decent meal, but they're leaner and less flavorful than other salmon species, and therefore prone to coming out dry and overcooked. Overall, it's usually worth spending a bit more to get a tastier variety. Non-Certified Tilapia Over the past couple of decades, tilapia has gone from being a relative novelty at the seafood counter to one of the most widely available and inexpensive choices. You'll find tilapia recipes everywhere, including this site, and there's definitely a recipe for every taste. And yet, despite tilapia's popularity, it's hard to find anyone who's really enthusiastic about it. Recipe writers and chefs speak of it as a blank slate for cooking with, which is a polite way of saying it's pretty flavorless. The FDA calls it one of the best fish to eat, but that's purely on the narrow basis of it being low in mercury. Like most fish, it's a good protein source, but it's low in the healthy omega-3 fatty acids that fish are prized for. So far, I've made the case that it's mediocre, not that it's bad. What earns tilapia a place on this list is the often-dubious quality of its farming. Tilapia from countries such as Colombia, Indonesia, or Taiwan, or countries that have earned certification from one of the industry's recognized certification bodies, is okay to buy if that's your thing. Tilapia farmed in China should be avoided because of environmental and potential health issues. Canned Tuna This one may feel like a gut-punch for a lot of you, and I totally get it. Canned tuna is a reliable pantry staple, something we've all leaned on for generations as an inexpensive ingredient for quick and easy meals. So before you panic, I'm not suggesting that you stop buying it entirely, just that you should always read the label on canned tuna and know what you're getting. There are two reasons why I say this. One is that tuna, even the smaller species, is a predator that tends to accumulate mercury in its tissues. That can cause health issues in humans, and it's especially harmful for fetal development and in children, where their growing brains can be affected. A second reason comes down precisely to tuna's popularity. This has created significant pressure on wild populations of tuna, and also impacts other species that are caught as "bycatch" of the tuna industry. Look for canned tuna that names its species on the label (skipjack has lower mercury levels than albacore or yellowfin, for example), and brands that carry certification logos from one of the major certification bodies, like the Marine Stewardship Council. Those are harvested responsibly, with minimal impact on other species. Orange Roughy Orange roughy is a niche product, compared to fish like salmon, tuna, and tilapia, but it's still a common and popular choice in some regions. It isn't as cheap as it used to be, but if you see it in stores, it may still be one of your more economical options. Unfortunately, while it's tasty and relatively affordable, this isn't a fish you should buy frequently. Unlike the commonly-farmed tilapia, which comes to harvest with a speed that rivals factory-bred meat chickens, orange roughy is a long-lived and slow-reproducing fish. That's not a combination that favors sustainability, because fish with those characteristics are extremely vulnerable to fishing pressure. Roughy fisheries also take place in environmentally sensitive areas, where their impact is yet unknown and hard to gauge. Generally, roughy should be avoided because of environmental issues. It's also worth noting that as a long-lived predator species, roughy accumulates a lot of mercury in its tissues. In fact, it's one of the species highest in mercury, according to the FDA, so it should be avoided on that basis alone. Atlantic Cod Cod was once a universal staple fish of the blue-collar world, whether fresh, dried, or salted. Mark Kurlansky's award-winning 1989 book is called "Cod: A Biography of the Fish that Changed the World," and he's not wrong. You won't see a lot of Atlantic cod out there anymore, and there's a reason for that: Although generations — centuries! — of fishermen had considered them to be inexhaustible, but by 1992, the cod population had utterly collapsed. It was a cautionary tale that still reverberates today, especially along the coasts of New England and Atlantic Canada, where our lifestyle was largely built around the fishery. Generations of my own family had fished cod, including (very briefly) myself, in the late 1970s. Today, only a very few, small-scale sources of Atlantic cod are good options, and personally, I don't buy even those because every fish landed, even in responsible and closely-managed fisheries, still diminishes the remaining gene pool. For your favorite cod recipes, choose Pacific cod, or East Coast alternatives like haddock or ling. Tilefish If you're a saltwater angler, you may already have a fond acquaintance with tilefish. They're a fun fish to catch, with adult specimens averaging around 15 pounds and occasionally getting to 50 pounds or more. They're also a great fish for eating. They're moist and flaky, like grouper or snapper, but with an unusual, subtle sweetness that reminds some diners of crab or scallops. Even if you don't get out to fish for your own, tilefish can often be found at your local fishmonger for a price that's quite reasonable considering its culinary virtues. So why would you want to avoid such a tasty, pleasing fish? Well, it's that "m-word" again. As a large deep-water predator, tilefish tend to accumulate a lot of mercury in their tissues. In fact, in two decades of testing by the FDA, tilefish from the Gulf of Mexico had the highest levels of mercury contamination found in any fish species. Levels were lower in Atlantic-caught tilefish, so feel free to indulge in that occasionally if you're not pregnant or nursing, but there are definitely safer options for your money. Winter Skate It pains me to write this because I'm a big fan of skate, and I consider it to be an unfairly overlooked seafood option on our side of the Atlantic. Skate are flat, diamond-shaped fish rather like rays, and usually what you'll see in fish stores are the so-called "wings." I've enjoyed skate for years whenever I could find it, because it's a great fish to cook. A slab of "wing" gives you two large fillets, one above and one below a dividing line of rib-like cartilage (like sharks, skate have no bones). It's delicious, and once cooked, it's easy to slide the flesh from the cartilage for serving. So why is it on this list? Well, there are a couple of reasons. One is that — again, like shark — because of its unusual physiology, skate breaks down quickly when it's not absolutely fresh, and produces an ammonia-like aroma if it is handled incorrectly. More importantly, winter skate, which has seen significant growth in popularity, should be avoided except for a few specific certified fisheries. Populations are just too low, and skate is a slow-maturing species. Also, a number of less-exploited skate species only avoided being listed as endangered because there simply wasn't enough data, which doesn't exactly inspire confidence. Farmed Coho Salmon Let's finish up by circling back to salmon. As I mentioned earlier, there are a handful of Pacific species you can choose from, as well as farmed Atlantic salmon, and a limited quantity of wild Atlantic salmon from Europe. I've already suggested that you give pink and Keta salmon a miss because of their modest quality. Sockeye and king (aka Chinook) salmon, and European salmon, are pricey and in the latter case often hard to find. That leaves farmed Atlantic and Coho as the value options when you're shopping for salmon, giving you lots of flavor and heart-healthy omega-3s, without breaking the bank. Of the two, wild-caught Coho generally commands a higher price. Over the past few years, you may have noticed that farmed Coho salmon has begun to appear in your local store at a price that competes directly with farmed Atlantic salmon for value. Unfortunately, while you can find certified or responsibly farmed Atlantic salmon from many sources, the farmed Chilean Coho should be avoided. The operators of those farms have a history of escapes, which has led to Coho naturalizing and threatening native species and the local ecosystem. Read the original article on Tasting Table.
Boston Globe
2 hours ago
- Boston Globe
From Benjamin Franklin to Pony Express to anthrax: How the US Postal Service shaped a nation
While it now grapples with concerns over its financial viability in the modern era, the agency has had a long and colorful history that helped shape the nation. It has grown from serving the 13 colonies to delivering more mail than any other postal system in the world, reaching nearly 169 million addresses and employing more than 635,000 people. Advertisement A new postal service In those early days, creating an American postal system was a key priority for the nation's founders, who needed to communicate with the Continental Army and the colonies. When the Continental Congress met in 1775, it appointed Franklin as the first postmaster because he had served in the British postal service for North America. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up The early postal system also became crucial to unifying the diverse, fragmented colonies into a nation by spreading ideas of liberty and independence through letters, newspapers and pamphlets. 'People were reading, getting ideas of what it would be like to be an independent country,' Kochersperger said. Westward expansion When the U.S. Constitution was ratified, Congress was granted power to establish post offices and mail routes that were first used by mail carriers on horseback and later upgraded for stagecoaches. Some evolved into highways still used today. Advertisement Initially running north–south along the East Coast, post roads later extended westward. Historians have said this aided settler expansion into Native lands and was intertwined with the displacement of tribes. As western migration accelerated, mail was sent by ship from New York to Central America and on to California. Delivery typically took two to three months. The Pony Express, operated by private carriers, was started to speed things up. A relay system of riders on horseback carried mail from California to Missouri, the furthest westward railroad stop. The 1,800-mile (2,900-kilometer) journey took 10 days. While legendary, it only lasted about 18 months, until Oct. 26, 1861. The service was scuttled by the Civil War and made obsolete with the advent of the telegraph, said Daniel Piazza, chief curator of philately at the Smithsonian National Postal Museum. Later, the transcontinental railroad reduced mail delivery from months to days. New types of delivery Free mail delivery to homes began in earnest in 1863 in the nation's largest cities. It was initially created as a response to grief during the Civil War. At the time, the only communication from a father, brother, husband or son usually came through letter-writing. Women lined up daily at post offices, awaiting word. They sometimes got their own letters back, with a note saying their loved one had been killed. Postal officials in Cleveland decided to take mail to people's homes out of compassion. Enthusiasm for home delivery spread quickly, and people living in rural areas wanted it, too. Despite logistical challenges, rural free delivery began expanding rapidly around 1900. By the 1920s, mail carriers mostly had replaced horse-drawn wagons with automobiles. Advertisement Around that time, mail started being sent by airplane as well. The nation's first regularly scheduled airmail service began on May 15, 1918. The initial routes were between Washington, D.C., Philadelphia and New York, using Army pilots and planes. The post office soon took over air mail, running operations for nine years until turning to fledgling private airline companies, some of which remain major airlines. In the early days, flights were so dangerous that some pilots dubbed themselves the Suicide Club. Thirty-two pilots were killed. Major changes to the system The postal service saw major growth during President Franklin Delano Roosevelt's time in office. His New Deal plan to address the Great Depression put people to work building 2,000 new post offices. After World War II, a booming economy and growing population led to a surge in mail. To handle the increasing volume, the post office needed a faster alternative to manual sorting. So, on July 1, 1963, each post office was given a five-digit ZIP code. Previously, clerks had to memorize thousands of points of address information so they could sort the mail, Kochersperger said. The public was skeptical at first, balking at more numbers. So, the post office came up with a friendly cartoon character named Mr. ZIP, who helped convince people their mail would arrive faster. By 1970, postal workers were angry over low wages and a strike was called by leaders of the National Association of Letter Carriers union in New York. Eventually about 200,000 workers joined the postal stoppage, which led to the Postal Reorganization Act of 1970. It authorized collective bargaining rights for postal workers and transformed the taxpayer-supported Post Office Department into the United States Postal Service, a financially self-sustaining and independent agency within the executive branch. Advertisement In more recent times, U.S. Postal Service workers have faced various threats, including anthrax, a serious infectious bacterial disease. Weeks after the Sept. 11, 2001, terrorist attacks, four threatening letters contaminated with anthrax were sent through the mail. Two workers at a mail distribution center in Washington, D.C. died after breathing in the spores, and thousands were potentially exposed. Three other people were killed, and more than a dozen were sickened. The anthrax scare led to major changes in how mail was monitored and sorted and how USPS workers protected themselves. Years later, they'd be designated essential workers during the COVID-19 pandemic and don protective gear again. Haigh reported from Hartford, Conn.
Boston Globe
4 hours ago
- Boston Globe
Jack McAuliffe, who brewed a craft beer revolution, dies at 80
New Albion offered something profoundly different: handmade ales using just water, barley, hops, and yeast. Mr. McAuliffe and his partners, Suzy Denison and Jane Zimmerman, ran the label out of a rundown warehouse in Sonoma, Calif., making just 400 barrels a year, about as much as Coors could produce in a few minutes. Get Starting Point A guide through the most important stories of the morning, delivered Monday through Friday. Enter Email Sign Up The very idea of small-batch beer was such an anomaly that Mr. McAuliffe struggled to find equipment and ingredients. Instead, he fashioned much of the production line himself from materials he had scavenged from a junkyard. Advertisement Unable to buy traditional hops in small quantities, he opted for a new variety, cascade, whose notes of fruit and pine didn't appeal to the big breweries -- but which, thanks to Mr. McAuliffe, became a prized part of the craft brewing repertoire. His DIY ethic likewise became a defining characteristic of craft brewing, said Theresa McCulla, a former curator at the National Museum of American History who documented the history of beer in America. Advertisement 'He really showed Americans that if you can build it and sheetrock it, and weld it, then you can brew your own great beer,' she said in an interview. Mr. McAuliffe called his brewery New Albion as an homage to a long-closed predecessor in the Bay Area, as well as to the name Sir Francis Drake gave the region when he sailed along the coast of Northern California in 1579. A drawing of Drake's flagship, the Golden Hind, appeared on New Albion's labels. New Albion was profiled in The New York Times and The Washington Post, and demand for its beers grew rapidly. Still, Mr. McAuliffe was unable to secure bank loans to fund expansion, and the brewery closed in 1982. Though New Albion lasted less than six years, practically every craft pioneer who came along afterward has cited the brewery as an inspiration, among them Ken Grossman of Sierra Nevada, Jim Koch of Sam Adams, and Sam Calagione of Dogfish Head. 'They say that when the Ramones first played in England, members of the Clash were in the audience, members of the Sex Pistols were in the audience, then away they went,' Calagione said in an interview. 'While the Ramones launched a million bands, Jack McAuliffe launched 10,000 American craft breweries.' John Robert McAuliffe was born May 11, 1945, in Caracas, Venezuela, where his father, John James McAuliffe, was a code breaker for the US government. His mother, Margaret (Quigley) McAuliffe, was a teacher. After World War II, Jack's father joined the State Department. The family lived in Medellín, Colombia, and later in Northern Virginia while his father taught at American University in Washington. Advertisement In high school, Jack became enthralled with welding and worked in a shop as an apprentice. He enrolled at Michigan Technological University but quit to join the Navy. He was posted to a base in Scotland, where he repaired submarine antennas. In his free time, he developed a fondness for British ales -- especially full-bodied porters and stouts -- and began brewing his own at home. After he was honorably discharged from a base in the San Francisco Bay Area, Mr. McAuliffe decided to stay. He received an associate degree from the City College of San Francisco and worked for an engineering company in Sunnyvale, Calif., all the while dreaming of making his beloved British-style ales in the United States. Finally, in 1975, he met Denison and Zimmerman, who each put in $1,500 in seed money to start New Albion. Mr. McAuliffe was a demanding brewmaster, and Zimmerman left the company. But Denison stayed on, eventually running most of the daily operations. 'He totally trusted me,' she said in an interview. 'He might go into San Francisco to pick up hops or something and leave me completely in charge.' After the brewery closed, Mr. McAuliffe sold his equipment to a new brewery, the Mendocino Brewing Co., where he worked for a time as a brewmaster. He soon quit, he said, because after being a captain, he couldn't stomach working as a deckhand. But he continued supporting the craft brewing movement, in one instance working with Fritz Maytag, the owner of the Anchor Brewing Co. in San Francisco, on securing legislation to allow brew pubs to serve food. Advertisement Mr. McAuliffe later lived in Nevada and Texas before settling in Arkansas. Along with his daughter, he leaves his sisters, Cathy and Margarita McAuliffe; his brother, Tom; two grandchildren, and one great-grandchild. Craft beer did not take off as a national phenomenon until the late 1990s, and many in the new generation of drinkers had never heard of New Albion. That began to change in 2012. Koch, of Sam Adams, contacted Mr. McAuliffe to tell him that not only had he bought the trademark to New Albion, but he also wanted to resurrect the beer as a limited release. After leading a nationwide tour reintroducing New Albion to craft-beer fans, Koch gave the proceeds from the beer and the rights to the New Albion name to Mr. McAuliffe. And in 2019, the National Museum of American History, part of the Smithsonian Institution, featured items related to New Albion in a permanent exhibit on craft brewing, including an original bottle of its ale and a photograph of Mr. McAuliffe. McCulla, who designed the exhibit, interviewed Mr. McAuliffe for an oral history of craft brewing in 2019. She asked him what he thought of his legacy. 'Damnedest thing I ever saw,' he said. 'It's really hard to believe that this happened.' This article originally appeared in
