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Spring fever menu: Herby chicken and noodles, asparagus salad and citrus ambrosia

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17 Apr 2024

Alison Schrager: The 4-day work week is decades away

by admin | posted in: News | 0

Billionaires and Bernie Sanders agree on at least one thing: They see a four-day workweek in America’s future. Hedge fund manager Steve Cohen is investing in golf courses because he anticipates a big increase in leisure time, and IAC founder Barry Diller is expecting people to be in the office only four days a week. The senator from Vermont, meanwhile, has proposed legislation that will set the workweek to 32 hours.

Put me down as skeptical. Some big technological innovations promise to make people more productive, but a four-day workweek will not be the norm anytime soon. And legislation imposing it over the next four years would harm the economy.

The first question is what a “four-day workweek” means. Sometimes it means working 40 hours in four days instead of five, though this tends to be less efficient. Or it may mean working an eight-hour day four days a week, which is what Sanders has in mind. Both kinds of arrangements have become more common over the years in the U.S. and elsewhere — though much of the increase is among people who work fewer than 40 hours.

As for the merits of the idea, there are basically two arguments for a shorter workweek. One presumes that people waste so much time at work that working 20% less won’t make a difference if they use the time more efficiently. A few small studies, mainly in non-customer-facing service jobs, find that a 20% drop in hours does not result in a decline in revenue.

But whether this finding applies to more labor-intensive jobs is doubtful. The only large experiment comes from France, which imposed a 35-hour workweek in 1998 on large firms, with the hope it would increase employment. Studies show it did not increase employment or happiness — and France later tried to appeal it.

The Sanders bill is in many ways worse than the French law. Like that law, it does not force people to work fewer hours. Instead, it lowers the threshold at which overtime pay kicks in. The Sanders bill also stipulates that employers can’t reduce pay if people work fewer hours as a result, so for some workers it would be akin to a 20% pay increase on an hourly basis.

That is a remarkable burden to impose on the economy (though some workers will be exempt). Perhaps some very profitable companies will be able to accommodate such a big pay increase. Advocates insist that people will be so happy and productive, companies won’t notice any difference. But a 20% productivity increase just from being happier and more engaged? And for many firms — in, say, manufacturing, or industries where face time is necessary — the productivity gains from higher morale are more limited.

The labor-time-intensive jobs also tend to be at companies that have lower margins. When Iceland reduced the workweek by just a few hours for 1% of its population about a decade ago, the Icelandic government had to hire more people, increasing labor costs. A 20% wage increase will force many private firms to either close, increase prices or replace workers with technology. The gains from the Sanders bill will mostly benefit high-skill and well-paid workers in already productive companies.

Besides which, imposing fewer hours may not be necessary. The 40-hour workweek has been the full-time standard since 1938 in the US, but even without big legislative changes, work hours have fallen as technology and wealth have shortened the workweek for many people in the developed world. There are reasons to believe this trend will continue.

The other, somewhat related, argument for a shorter workweek is that technology makes people more productive, enabling them to work less. In 1930, for example, John Maynard Keynes envisioned a 15-hour workweek.

That did not pan out. But Keynes was not totally wrong: People are working fewer hours than they did in his day. Back then, low-wage workers tended to work more. Today, high earners do. Technology does not always mean people work less. What matters is how technology affects their job. In the last 50 years technology has tended to benefit high-skill workers, so working more brought them greater gains.

Now technology allows for working from home and more flexibility — for white-collar workers. This will probably enable more part-time work and fewer hours for high earners, and perhaps a convergence toward everyone working less.

Overall, however, when it comes to economic matters, I have more faith in John Maynard Keynes than in Bernie Sanders. By which I mean, we’ll all probably be working fewer work hours in the future. But it will be several decades before the 32-hour workweek is standard — and moving to it too soon will make a lot of people worse off.

Allison Schrager is a Bloomberg Opinion columnist covering economics. A senior fellow at the Manhattan Institute, she is author of “An Economist Walks Into a Brothel: And Other Unexpected Places to Understand Risk.”

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17 Apr 2024

Other voices: Iran’s attack failed. Its threat to peace remains

by admin | posted in: Society | 0

Though largely thwarted by Israel and its allies, the assault launched by Iran against the Jewish state over the weekend was a powerful reminder that the Tehran regime remains the biggest threat to peace in the Middle East. Israel’s security would be best served now through resolve and restraint, rather than military escalation.

Iranian leaders tried to portray Saturday’s attack as a proportional response to a presumed Israeli strike that killed a top Iranian commander and several advisers in Damascus, Syria, on April 1. The operation involved more than 300 drones and cruise and ballistic missiles, with Iran attacking Israel from its own territory for the first time. The assault dramatically increased the risk of a regionwide war, even if Iran hoped the matter was now “concluded.”

In military terms, Iran’s attack was a failure. Israeli and U.S. forces, with help from the U.K., France, Jordan and possibly some of Israel’s other Arab neighbors, shot down an estimated 99% of the incoming missiles and drones, most of them before they reached Israeli airspace. Rather than reinforcing Israel’s isolation, the attack illustrated how strong its alliances remain despite anger over its conduct of the war against Hamas in Gaza. President Joe Biden rightly vowed “ironclad” support for Israel’s defense, even as he pressures Israeli leaders to ease conditions for Gazans.

Like any state, Israel reserves the right to respond to a direct assault on its territory. But a tit-for-tat strike on Iran would cast Israel once again as the aggressor, jeopardizing the support of Europe and even the U.S. Meanwhile, the war in Gaza is far from finished, with top Hamas leaders still free and more than 100 Israeli hostages in captivity. The border with Lebanon remains unsettled, preventing thousands of Israelis from returning to their homes in the north. After months of fighting, Israel’s military is stretched.

The obvious strength of Israel’s defenses should serve as some deterrent against future Iranian attacks. Covert action by Israel has had success degrading Iran’s nuclear program and its network of militant proxies and could be used again.

Most important, restraint would allow Israel and its supporters to capitalize on the moment, not least by reminding Arab neighbors where their true interests lie. The failed strikes underscore the danger Iran poses to them as well as to Israel. Iran’s nuclear advances — it can now assemble enough fissile material for several bombs within weeks — threaten a regional arms race. Its proxies have attacked the Saudi and Gulf monarchies in the past; the détente they have struck with Tehran is unlikely to last. In foiling the weekend attack, the U.S. and Israel have demonstrated to Arab leaders just how useful they can be as partners.

The Biden administration should seize this opportunity to further isolate Iran within the region and beyond. The U.S. should work with its G-7 partners to refocus global attention on Iran’s destructive behavior, including its continued support for militant groups like Hamas, its supply of drones and missiles to Russia for use against Ukraine, and its continued stonewalling of the International Atomic Energy Agency. Simultaneously, U.S. officials should press ahead with efforts to revive a deal to normalize relations between Israel and Saudi Arabia, which could open the door to a broader and more unified coalition to contain Iran.

Israel’s long-term security requires peaceful relations with its neighbors, including the Palestinians, coupled with containment of Iran and its proxies. Rigorous and assertive diplomacy is needed to accomplish those objectives and prevent a wider war.

— The Bloomberg Opinion editorial board

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17 Apr 2024

Spring fever menu: Herby chicken and noodles, asparagus salad and citrus ambrosia

by admin | posted in: Adventure | 0

The tips of deciduous trees are showing the barest tinge of green, and flowering fruit trees are in full bloom. A neighbor’s forsythia has come to life, bulbs are busily doing their thing. Spring has arrived.

At farmers markets on the West Coast, where I reside, peas and fava beans are showing up, and just last week, a few stalls were selling asparagus. Be still, my heart.

It’s a palpable thrill for an asparagus fanatic like me. The long wait is over. Let the feasting begin. Though it may be another month before the East Coast catches up, sweet spears from California are ready now.

For a first course, consider a salad to show them off. They make a pretty picture, paired with wedges of golden beets and tender butter lettuce. I love beets, but red seems wintry, somehow. Fortunately, it’s fairly easy to find bunched golden beets at most supermarkets, and they’re simple to cook (but do so a day — or several hours — in advance if you want to assemble this salad quickly).

Choose medium-thick asparagus spears, if you can, but any size is fine as long as they are shiny and smooth, with tightly closed buds.

To cook them, you need only some salted boiling water; three or four minutes should suffice. Though many recipes advise shocking asparagus spears in ice water to stop the cooking, I prefer to let them rest on a clean kitchen towel or napkin. The asparagus can easily cool to room temperature that way. Then, you just need to make a simple vinaigrette for a beautiful beginning to a meal.

For a main course, chicken-noodle anything is always an attractive option.

I used boneless, skinless chicken thighs to make a simple stew enhanced with button mushrooms and a sauce of chicken broth, white wine and a little crème fraîche. To make it sparkle, I finished it with a generous handful of herbs and lots — lots! — of lemon zest. Egg noodles, or fresh pasta, such as pappardelle, are a good choice, or serve the stew with rice if you prefer.

You can also prepare it in advance — always a good idea, to keep from being harried in the kitchen — adding the herbs and lemon zest just before serving. This chicken-noodle affair makes a satisfying, substantial main but feels light and fresh for spring.

Since we’re at the height of citrus season, a fresh fruit dessert like ambrosia seemed a good choice.

It is, however, not an “ambrosia salad,” with marshmallows, pineapple, canned mandarins and whipped topping, which has many fans. Rather, this is a simplified version of dessert-style ambrosia, the kind I grew up with.

It’s probably closer to the original 19th-century rendition, which contained only oranges and coconut, back when oranges were considered a somewhat fancy seasonal fruit. I used a few different kinds of citrus — ruby grapefruit, navel orange and blood orange. Other options would be Cara Cara oranges or Oro Blanco grapefruit.

The main thing is to let the citrus fruit sit in its juices for a while. Much like spring, it, too, is worth the wait.

Asparagus and Golden Beet Salad

Asparagus and golden beet salad. A little advance prep helps this fresh salad come together quickly. Food styled by Simon Andrews. (David Malosh/The New York Times)

The season’s first asparagus pairs with tender butter lettuce and sweet golden beets in this springy salad, which comes together quickly, with a little bit of prep. Red beets are a bit wintry for this particular dish, but fortunately, golden beets are relatively easy to find at most supermarkets and simple to cook (see Tip). Just do so a day in advance, to save yourself some time. Similarly, you can prepare the eggs a day in advance, peeling and quartering them just before serving. A little bit of savvy planning goes a long way here.

By David Tanis

Yield: 4 to 6 servings

Total time: 1 hour

INGREDIENTS

2 medium golden beets, cooked (see Tip)
2 tablespoons white wine vinegar
Salt and black pepper
1 bunch medium asparagus (about 15 spears)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
2 small heads of butter lettuce, leaves separated, rinsed and patted dry
2 to 3 soft-boiled eggs, peeled and quartered (optional; see Tip)

DIRECTIONS

Cut beets into smaller wedges or slices, and transfer to a salad bowl. Sprinkle with 1 tablespoon vinegar. Season with salt and pepper.
Snap off tough ends of asparagus. In a medium pot, bring abundantly salted water to a low boil and cook asparagus for 3 to 4 minutes, until just tender. Remove and spread out on a kitchen towel to cool. Set aside.
Make the vinaigrette: Put the remaining 1 tablespoon vinegar and all of the lemon juice in a small bowl. Add mustard and whisk to dissolve. Slowly whisk in olive oil. Season to taste with salt and pepper.
Add salad leaves to beets and dress very lightly with about 1 tablespoon of the vinaigrette.
Arrange leaves and beets on a platter or individual plates. Top with asparagus and a half egg, if using, per plate. Drizzle remaining dressing over everything and serve.

Tips: To prepare the beets, peel and quarter them. Add to a medium pot over medium-high heat, add water to cover and salt abundantly. Simmer until easily pierced with a fork, 25 to 45 minutes, depending on the size of the beets. Cool. (You can make the beets in advance and refrigerate for up to 2 days.)

For soft-boiled eggs, lower large eggs into rapidly boiling water; when water returns to boil, lower heat to a brisk simmer; cook 7 minutes, then cool in ice water and peel.

Spring Chicken With Mushroom and Lemon

Spring chicken with mushroom and lemon. Egg noodles or fresh pasta are an ideal accompaniment for this cozy dinner. Food styled by Simon Andrews. (David Malosh/The New York Times)

For a main course, chicken-noodle anything is always an attractive option, and here, boneless, skinless chicken thighs come together with button mushrooms and a sauce of chicken broth, white wine and crème fraîche for a bright, filling stew. To make it sparkle, it’s all finished with a generous handful of tender sweet herbs and lots of lemon zest. Egg noodles, or fresh pasta, such as pappardelle, are a good choice.

By David Tanis

Yield: 4 to 6 servings

Total time: 1 1/2 hours

INGREDIENTS

4 tablespoons unsalted butter or extra-virgin olive oil, plus more as needed
1 pound button mushrooms, or a mix of other mushrooms, sliced
Salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 tablespoons all-purpose flour, for dusting
2 large shallots, diced
1 small bay leaf
1/2 cup dry white wine or vermouth
2 cups chicken broth
12 ounces wide egg noodles or wide-cut pasta, for serving
1/4 cup crème fraîche
1 cup frozen peas (optional)
2 tablespoons snipped chives
2 tablespoons roughly chopped dill
1 tablespoon roughly chopped tarragon
1 tablespoon roughly chopped mint
3 tablespoons roughly chopped chervil or parsley
Zest of 2 lemons (about 2 tablespoons)

DIRECTIONS

Put 2 tablespoons butter in a Dutch oven or deep, wide skillet over medium-high heat. When butter sizzles, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are lightly browned and softened, 3 to 4 minutes. Turn off heat. Transfer mushrooms to a plate, and set aside.
Season chicken with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining 2 tablespoons butter to the same Dutch oven and turn heat to medium. When butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove from the pot. Add remaining chicken and repeat, setting aside the chicken. (You may have to add more butter or oil.)
Add shallots to the Dutch oven, and cook over medium-high heat until softened, about 2 minutes. Add bay leaf and wine, and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high.
Add chicken broth and bring to a boil. Turn down heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes, then raise heat to high and let liquid reduce by half, about 5 minutes.
Meanwhile, cook noodles or pasta in salted water.
Add reserved mushrooms, crème fraîche and peas, if using, to the stew. Reduce sauce again, until thickened to a gravylike consistency, a few minutes more. Taste and adjust seasoning. To finish, stir in half of the chives, dill, tarragon, mint, chervil and lemon zest, reserving part of the herb mix to sprinkle over top.
Drain noodles or pasta, transfer to a warm serving platter and spoon chicken and sauce on top, and finish with more of the herb mixture.

Citrus and Coconut Ambrosia

Citrus and coconut ambrosia. Made with a mix of citrus (grapefruit, navel and blood oranges), this light, refreshing dessert gets better with time. Food styled by Simon Andrews. (David Malosh/The New York Times)

Many know the kind of ambrosia with marshmallows and whipped topping, called ambrosia salad. This, on the other hand, is an elegant, simplified (and perhaps closer to the 19th-century original) version of dessert-style ambrosia. It can and should be prepared up to several hours before serving. The main thing is to let the citrus fruit sit in its juices for a while. It’s worth the wait.

By David Tanis

Yield: 6 servings

Total time: 40 minutes

INGREDIENTS

2 small grapefruit
2 large navel oranges
4 blood oranges
1/4 cup orange liqueur
1 tablespoon orange marmalade
1/2 cup shredded unsweetened coconut
2 tablespoons sugar

DIRECTIONS

Heat oven to 375 degrees. Cut off tops and bottoms of grapefruit and oranges so they’ll sit on a cutting board without wobbling. With a sharp knife, remove the peel and pith from each fruit.
Holding each grapefruit and navel orange over a serving bowl, use a small sharp knife to cut between membranes to remove segments from the fruits. Using your hands, squeeze any juice from the citrus remains over the segments. Discard the remains. Cut blood oranges crosswise into thin slices and add to bowl.
Stir together orange liqueur and marmalade, and add to the bowl. Gently mix fruit, cover and refrigerate until ready to serve, at least 30 minutes.
Meanwhile, make the coconut topping: In a small ovenproof skillet or baking pan, spread coconut and sugar in a thin layer. Toast the mixture for a few minutes in the oven until lightly browned and fragrant. (Alternatively, you can toast in a 375-degree toaster oven.) Remove and cool. (You can also do this in advance.)
Serve ambrosia in small bowls or wide goblets, with coconut mixture sprinkled on top at the last minute.

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