Michael Eric Dyson: Hegseth purged two of my books on race. Did he actually read them?

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Two of my books are among the 381 volumes that Secretary of Defense Pete Hegseth ordered removed from the library of the U.S. Naval Academy because they were deemed to relate to the topics of diversity, equity or inclusion.

The arbitrary removal of these books reveals a sophomoric approach to history by word search. That amateurish tactic of linking title and theme has already resulted in comical yet depressing results. A recent DEI purge at the Pentagon led to the removal in its digital archive of images of the B-29 plane Enola Gay that dropped the atomic bomb on Hiroshima, Japan, presumably because of the word “gay” in the title. The Defense Department is at it again on a bigger scale, with higher stakes: our grand American democratic experiment.

Censorship by keyword search is not only anti-intellectual but also foolish, presuming that there is solidarity of thought or unanimity of vision when it comes to race, gender, sexuality or class — as though every author who uses a certain term is making the same argument on the issue. Scholars, writers and other thinkers are a notoriously cantankerous lot. We often find useful or sometimes petty ways to disagree even with those with whom we ought to agree.

Many of these removed books argue with prevailing notions of race, class, sex and gender. Some are critical of earlier or competing versions of these subjects and advocate relentless revision and tireless interrogation.

Ibram X. Kendi’s influential “How to Be an Antiracist” topped the list of removed books, but with more careful consideration the Defense Department might have kept it around, because it argues for a radically different view of racism than many of Kendi’s scholarly predecessors and colleagues.

Old-school race thinkers argue that racism concerns power. They would say that although Black folk can be bigoted, prejudiced and willfully biased, they technically can’t be racist. Kendi shatters such a paradigm and argues that one is either racist or antiracist, whatever one’s color or circumstance. That ought to suggest to white critics that Kendi is being evenhanded in grappling with the manifestation of racist belief or behavior from people of any background. The Trump administration stated in January that students should not be “compelled to adopt identities as either victims or oppressors solely based on their skin color.” In a far different political register, Kendi’s work comes to a similar conclusion.

In one of my banished books, “Tears We Cannot Stop: A Sermon to White America,” I argue against white guilt as a strategy for social change. In my other removed book, “Long Time Coming: Reckoning With Race in America,” I offer a harsh rebuke to cancel culture on the left as a proxy of sorts for the very white supremacy it aims to destroy.

Hegseth doesn’t seem to understand, or care to know, that most of the books he fears and disagrees with, and thus removes, offer nuanced and complicated visions of race and other forms of diversity.

These books are not dogmatic or indoctrinating; they are self-critical and invite readers to question their own understandings. Courageous curiosity and open-minded engagement should lead us to read widely to determine what we like and what we don’t like, what we agree with and what we oppose. This contributes to us being informed citizens upholding our democratic experiment. The state has no business shrinking reading lists from a perch of partisan fear.

It is bitterly ironic that the political party that rages against ideological orthodoxy, virtue signaling and purity tests is now their most brutal exponent. The war against “wokeness” is a war against enlightenment. Its advocates despise science and are allergic to curiosity and reason. Instead, they embrace denial, ignorance, avoidance, erasure and amnesia.

Hegseth’s move offers the nation a peek into the frightening fascist imagination. Its characteristics are noxious. It conceives of dissent as disloyalty. It misrepresents vulnerable populations as freeloaders and frauds. It turns healthy skepticism about government into unhinged paranoia about the “deep state.”

Yet there is good news. The fascist imagination is not yet the fascist state. The fascist imagination points toward a poisonous authoritarianism that masquerades as legitimate politics. We must oppose the fascist imagination with an emancipated worldview that combats the illusion of security that fascism offers.

The emancipated worldview also draws connections between accepted “white” classics and spurned “Black” books — and those of other diverse communities — in this perilous moment. There may be 381 perspectives on diversity, equity and inclusion that are now purged from the Naval Academy, but there are literally thousands of classic literary avenues for those ideas to get back in.

If James Baldwin is slighted, Ralph Ellison ignored, W.E.B. Du Bois despised, Toni Morrison disdained and Maya Angelou dissed, we can read race and other identities through the work of Ralph Waldo Emerson, Michel de Montaigne, John Locke and Jean-Jacques Rousseau. We can interpret complicated cultural concepts by using the poetry of Alfred Lord Tennyson or Thomas Gray.

Society must also push back as the Republican administration tries to whitewash the curricula of public schools, from kindergarten on up. We can also establish Saturday schools where we practice defiant pedagogy to teach our children the books that are banned. We can creatively wrestle in Black communities with ideas that are deemed dangerous and troubling, but which matter greatly to Black folk under attack. Such schools might usefully counter the flurry of executive orders that seek to erase history, deny truth, perpetuate lies and eviscerate community.

We must also support local museums of Black history that preserve memory and transmit knowledge. It is tragic that Black folks for whom reading was once outlawed are brought full circle to a culture that is hostile to Black cultural literacy. It would be tragic to allow a renewed taboo against exploring the intellectual heritage of Black life and underscoring the crucial Black contribution to American democracy.

One of the best ways to combat autocracy is to remember that racism is a dry run for fascism. All the features of the fascist imagination have been rehearsed in the spitefully creative effort to suppress Black speech, oppress Black culture, control Black mobility and to curtail Black progress. Fascism applies to the broader culture the racist principles first applied to Black life.

Many other Americans become like honorary Black folk in the mistreatment they endure in the fascist imagination — which, beyond targeting many white folks who voted for Trump, tries to erase other racial and ethnic minorities, immigrants, LGBTQ+ people and women. Therefore, the fight to uphold Black liberty is the fight to uphold American liberty. The Black fight for democracy is the American fight for democracy.

Hegseth may have targeted “woke” America with his book ban, but his beliefs, and those of his boss, ridicule and threaten the entire nation. Today the peril is for 381 books with which the secretary of Defense assumes he would disagree; tomorrow it may be that our very freedom to openly disagree about the administration is at risk.

Instead of our democracy dying in the dark of an aspiring dictatorship, we must insist that our democracy be an open book to be read by all citizens.

Michael Eric Dyson is a professor of African American studies at Vanderbilt University and an author, most recently co-author of “Represent: The Unfinished Fight for the Vote.” He wrote this column for the Los Angeles Times.

 

Recipes: Four fresh ideas for spring lettuce

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Is there anything more soul-lifting than staring down a big pile of spring leaf lettuce, and imaging all the different things you can do with it?

After a long, brisk winter of settling for root vegetables and heartier leafy greens like cabbage and kale, I don’t think so.

I’m not knocking cold-weather veggies here, because without them, preparing many of the comfort foods associated with winter dining would be a slog.

It’s just that once spring finally shows its sunny face, there’s something incredibly satisfying about digging into a salad made with fresh, seasonal greens like butterhead and baby Romaine.

Not only are these loose, round- and oval-shaped heads wonderfully sweet, with a light, refreshing crunch, but you just know you’re doing your body an incredible favor healthwise by eating it.

Because it’s primarily water, lettuce is extremely low-cal. (One cup has only around 7 calories.) It’s also a good source of vitamins A and K, which promote bone and eye health, and contains antioxidants as well as digestion-boosting fiber.

Thanks to its vibrant shade of green, lettuce is also beautiful heaped in a bowl or spread out on a plate — a definite plus when you eat first with your eyes.

But the real bonus of spring lettuce is that it’s a surprisingly versatile vegetable, and often among the more economical purchases at farmers markets or in the produce section.

Using the leaves as a base for salad or as a vegetal garnish for hamburgers and your favorite sandwiches is just the start. Hardier leaves like Romaine can be grilled, seared, braised or sauteed. Shredded, lettuce leaves also can be baked into a frittata or stirred into a cheesy, creamy risotto to add ribbons of green.

Because of its high water content, lettuce makes a good addition to soups and juices and can also team up with fruit in a good-for-you smoothie.

Trying to cut down on carbs? Use soft, sturdy Bibb lettuce leaves as cups or wraps instead of bread or a flour or corn tortilla for any number of flavorful fillings. Or simply slice and saute it as you would cabbage, kale or spinach with a little olive or sesame oil for a simple side dish.

The four recipes that follow prove lettuce can be much more exciting to cook with than you might think.

The best part is that all can be prepared fairly quickly, leaving plenty of time and energy for where most of us really want to be spending time come spring — not in the kitchen, but outdoors in the fresh air and sunshine.

Pasta with Lettuce Pesto

Pesto is most commonly made with fresh pesto leaves. Its name comes from the Italian verb pestare, which means “to pound or crush.” But the fresh, pounded sauce can be made with almost any fresh green you happen to have on hand, including lettuce.

In this recipe, I used big handfuls of mixed spring greens (which includes baby lettuces) to make the sauce, with some fresh basil mixed in to round out the flavor. I didn’t have any pine nuts — a classic choice for pesto — so I used toasted almonds instead. For a less garlicky sauce, use fewer garlic cloves.

This sauce is great on pasta but also can be dolloped on pizza, spread onto sandwiches or used as a garnish for grilled meats and roasted vegetables.

INGREDIENTS

4 packed cups of lettuce (spring mix, Bibb or Romaine works well)

Handful (about 1/3 cup) fresh basil

3 cloves garlic, roughly chopped

1/2 cup toasted almonds or pine nuts

1/2 teaspoon salt

A good squeeze of fresh lemon juice

1/4 – 1/2 cup olive oil

1/2 cup grated Parmesan cheese

16 ounces cooked pasta

DIRECTIONS

Place lettuce leaves, basil, garlic, nuts, salt and lemon juice in the bowl of a food processor.

Pulse until well chopped.

With the food processor running, drizzle in 1/4 cup of olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

Toss with cooked pasta, then serve immediately.

Serves 4.

— Gretchen McKay, Post-Gazette

Lettuce Smoothie

Kale smoothies are incredibly popular so why not experiment with lettuce? I pureed Romaine with some spinach, apple and a frozen banana to make these vibrant green drinks. It sounds crazy, I know, but it actually tastes incredibly fresh, and healthful.

INGREDIENTS

1 cup chopped Romaine lettuce

1 cup baby spinach

1/2 apple, chopped

1 frozen banana, broken into chunks

Juice of 1 lemon

1 cup water

1 tablespoon chia seeds, optional

DIRECTIONS

Add lettuce, baby spinach, apple, banana, lemon juice and water to a high-speed blender. For a thicker smoothie, also add chia seeds.

Blend on high until smooth, then pour into two glasses and serve.

Makes 2 smoothies.

— adapted from realfoodwholelife.com

Lettuce Risotto

You almost won’t notice the shredded Bibb lettuce in this creamy risotto, which was adapted from a recipe by Lidia Bastianich. It wilts into thin thread-like strands. But it’s a great way to avoid waste when you’ve tired of salad, or bought too many greens to use right away.

You can serve this risotto either as a main dish with a simple salad and crusty bread or as a side dish.

INGREDIENTS

7 cups or more hot chicken stock, preferably homemade

Kosher salt

1/4 cup extra-virgin olive oil

2 shallots, finely chopped

2 cups Arborio rice

1 cup white wine

8 ounces outer lettuce leaves (Romaine, Bibb, etc.), shredded

2 tablespoons butter, cubed

Finely grated zest of 1/2 small lemon

1/2 cup grated Parmesan or Grana Padano

DIRECTIONS

Bring chicken stock to a simmer in a medium saucepan and season with salt.

Heat olive oil in a large, shallow, straight-sided pot over medium heat. Once the oil is hot, add shallots, sauté for 1 minute, then ladle in 1/2 cup hot stock to soften the vegetables.

Cook until the vegetables are tender and stock has evaporated, about 5 minutes. Raise the heat to medium-high.

Add rice all at once, and stir continuously until the grains are toasted but not colored, about 2 minutes. Add wine and cook until the liquid is almost absorbed.

Add shredded lettuce and cook until wilted, about 2-3 minutes.

Ladle in about 2 cups of the stock, stir and cook until almost absorbed, about 5 minutes. Ladle in 1 more cup of the stock, and again simmer until the liquid is almost absorbed.

Continue cooking and adding stock in this manner until the rice is cooked al dente but still with texture, about 15-20 minutes in all.

When the risotto is creamy, turn off the heat. Beat in the butter, stir in the lemon zest and cheese, season with salt if necessary and serve.

Serves 3 as a main dish, 6 as a side.

— adapted from lidiasitaly.com

Chicken Lettuce Wraps

Lettuce wraps are easy to make, and a fun spin on the humble taco. I used ground chicken but ground turkey also works beautifully. If you don’t love carrots or water chestnuts, experiment with other crunchy veggies such as bell peppers.

You’ll definitely want to use a butterhead lettuce like Boston or Bibb, as they have tender, sturdy leaves that will easily fold around the filling without tearing.

I added chili crisp for some extra spice, but you could also use sweet chili sauce or sriracha to add some gentle heat.

When serving as lettuce cups, submerge leaves in a large bowl of cold water in the refrigerator. (It will keep the lettuce cold and crisp.) Gently dry with a paper towel before serving.

INGREDIENTS

4 tablespoons teriyaki sauce or hoisin sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon chili crisp

1 teaspoon cornstarch

2 teaspoons vegetable oil

1 pound ground chicken

3 cloves garlic, minced

1 tablespoon peeled and minced fresh ginger

3 green onions, finely diced and divided

1/2 cup grated or finely diced carrots

1 (8-ounce) can chopped water chestnuts, drained

2 small heads Bibb or butter lettuce

Chopped roasted peanuts or cashews, for garnish

Sriracha sauce, optional

DIRECTIONS

Place teriyaki sauce, soy sauce, rice vinegar, sesame oil and chili crisp in a small bowl. Whisk to combine, then stir in cornstarch and set aside.

Heat oil in a large skillet over medium heat until it shimmers. Add ground chicken, minced garlic and ginger and cook, breaking the meat into small pieces with a wooden spoon until it starts to brown.

Stir in half of the chopped green onions, carrots and water chestnuts, and continue cooking until chicken is no longer pink and fully cooked, another 3-4 minutes.

Add sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30-60 seconds.

Separate the lettuce leaves, rinse under cold water and pat dry with a paper towel. Pile them onto a large platter or divide among 4 plates.

Transfer the hot chicken mixture to a serving bowl or spoon directly into the lettuce leaves.

Serve with remaining scallions and chopped nuts as a garnish, and eat immediately.

Serves 4.

— Gretchen McKay, Post-Gazette

Pork and asparagus stir-fry with spicy cucumber salad

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Fresh ideas for dinner can spring from so many places: the pages of a new cookbook or food magazine, a funny TikTok or instructional video on Instagram or (among my favorite sources for inspiration) websites like Food 52, Serious Eats or Smitten Kitchen.

It also can depend on what you happen to stumble upon while grocery shopping.

This week’s recipe hinges on what I was thrilled to find on sale in my local produce section: big bunches of spring asparagus priced at just $1.99 a pound.

I couldn’t resist swooping up two bundles of the tender spring veggie along with a couple bunches of spring onion and two fat cucumbers that were one sale for 99 cents. It’s so easy to get excited about green foods in the spring — especially when they’re so affordable — and I knew I’d figure out how to best put them to good use in my kitchen.

I ended up with this easy stir-fry.

Lots of recipes calls for steaming, blanching or roasting asparagus, and you can also saute it. Here, the stalks are diagonally cut into bite-sized pieces and then cooked hot and fast, gently blistered, in a skillet with oil and salt. Then, they’re tossed in a pan with ground pork that’s been cooked with Asian aromatics — garlic, ginger and green onion — along with soy sauce and Shaoxing wine.

It was incredibly quick, and really hit the spot when paired with a super-simple (and spicy) cucumber salad that also took just minutes to throw together. Both include the gentle heat of chili crisp, which you can easily omit if appealing to tamer taste buds.

When choosing asparagus, look for bright green stalks with tightly closed and compact tips. To keep it fresh in the fridge until cooking, store it upright in a glass or cup with about an inch of water, and cover the tops with a plastic bag.

I generally prefer super-thin asparagus because I believe it’s the most tender, but you can also use thicker spears. Just be sure peel the bottom third after snapping off the knobby ends.

Pork and Asparagus Stir-fry

INGREDIENTS

2-3 teaspoons olive or vegetable oil, divided

1 1/2 pounds asparagus, trimmed, cut on a diagonal into 1- or 2-inch pieces

Kosher salt

1 pound ground pork

6 scallions, white and pale green parts only, finely chopped

5 garlic cloves, finely chopped

1 2-inch piece ginger, peeled, finely chopped

2 tablespoons Shaoxing wine (Chinese rice wine) or medium-dry cooking sherry

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1-2 teaspoons chili crisp, plus additional for serving

Chopped fresh cilantro, for serving, optional

Heat 1 tablespoon oil in a large skillet on high.

DIRECTIONS

Once the pan is hot (oil will be lightly smoking), add half of the asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes.

Transfer asparagus to a plate. Add another teaspoons olive oil to skillet (no need to wipe it out) and repeat with remaining asparagus.

Reduce heat to medium-high. Add remaining 1 teaspoon olive oil to skillet, then add ground pork, spreading it out in an even layer.

Season with a couple pinches of salt and cook, undisturbed, until meat begins to brown underneath, about 2 minutes.

Break up meat with a wooden spoon and add chopped scallions, garlic and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes.

Add wine or sherry, soy sauce and chili crisp, and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.

Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and additional chili crisp, if desired, garnished with chopped cilantro.

Serves 4.

— adapted from bonappetit.com

Cucumber salad

For a less spicy salad, omit the chili crisp.

INGREDIENTS

1 pound cucumbers, sliced very thin

1 teaspoon kosher salt

2 tablespoon rice vinegar

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

1 heaping teaspoon chili crisp

4 cloves garlic, finely minced

1-inch piece of fresh ginger, grated

1 1/2 teaspoons sugar

1 teaspoon toasted sesame seeds, plus more for garnish

Red chili pepper flakes, for garnish

DIRECTIONS

In a medium bowl, toss cucumber and salt. Let them sit for 5-10 minutes while you prepare the dressing.

In a large serving bowl, whisk together soy sauce, rice wine vinegar, sesame oil, chili crisp, garlic, ginger, sugar and sesame seeds. Set aside.

Rinse cucumber slices with cool water in a colander two or three times to remove the salt, then strain into a bowl. Pat dry with paper towels.

Pour cucumber slices into the bowl with the dressing and toss well to combine. Garnish with sesame seeds and red chili flakes for extra heat.

Serves 4.

— Gretchen McKay, Post-Gazette

Twins take advantage of errors, pull away from White Sox late

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In the early days of the Twins’ season, they’ve been let down by their own defense too often.

On Tuesday, they were finally on the other side of that. Though hits were hard to come by for much of the night, the Twins were able to take advantage of a couple of Chicago errors and pulled away late, snapping a three-game losing streak with a 4-2 win over the White Sox in the series opener at Target Field.

In the second inning, down a run, shortstop Carlos Correa grounded a ball towards first baseman Andrew Vaughn. Second baseman Lenyn Sosa was unable to catch Vaughn’s thrown, and instead of it being a rally-killing double play, the Twins had two runners on and nobody out.

They got one run out of the situation when Ty France found a hole in the right side of the infield, sending a single to right and tying the game.

An inning later, rookie Luke Keaschall helped make things happen with his legs. After drawing a two-out walk and stealing second, some aggressive baserunning paid off. The next batter, Trevor Larnach, hit a little tapper. But when catcher Edgar Quero’s throw hit Larnach in the back, Keaschall kept running, speeding home from second.

He jogged home the second time around — after another walk and stolen base — scoring on Larnach’s two-run missile to right in the eighth inning, the outfielder’s second home run of the season.

For much of the night, it seemed like the White Sox were going to break through, putting baserunners on in seven of nine innings.

Starter Bailey Ober maneuvered around traffic all night, getting a pair of double-play balls and limiting the damage to just one run in the second when the White Sox loaded the bases.

Ober lasted six innings, giving up eight hits but just the one run, before making way for Griffin Jax. The reliever, who has struggled throughout April, pitched in the seventh inning rather than the eighth or ninth for the first time this season, working around a single to throw a scoreless inning.

Louie Varland, given a high leverage opportunity in the eighth inning, responded by sending down three White Sox hitters in order before Jhoan Duran came in for the save.

After loading the bases with no outs, Duran gave up a run before Byron Buxton made a game-saving catch, verging to his left as he ran back and then diving to corral a ball that would have driven in a pair of runs.

Minnesota Twins starting pitcher Bailey Ober (17) delivers during the first inning of a baseball game against the Chicago White Sox, Tuesday, April 22, 2025, in Minneapolis. (AP Photo/Abbie Parr)