Lyle Goldstein: What can the U.S. do to stabilize its relationship with China?

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National security adviser Jake Sullivan’s recent trip to Beijing is a good sign that President Joe Biden’s administration is taking U.S.-China relations seriously. While the visit did not result in any bilateral agreements, the two leaders agreed on having a near-term phone call.

As the fifth meeting between Sullivan and Chinese Foreign Minister Wang Yi in the last two years, the visit at least shows that diplomatic channels are open. The selection of Minnesota Gov. Tim Waltz, a qualified China hand, as the Democratic vice presidential candidate, moreover, seems to offer more evidence that Democrats now understand the stakes in this most pivotal bilateral relationship.

This has not always been the case. Many China watchers had the initial hope that the Biden administration would set the bilateral relationship on a more steady, predictable path after the volatile Donald Trump years when U.S.-China relations seemed to careen from crisis to crisis.

However, they were substantially disappointed by the Biden administration’s first foray into China diplomacy when an early, high-level summit meeting in 2021 seemed to devolve into an acrimonious shouting match. More concretely, the Biden administration has seemingly chosen to adopt many of the hardline policies of its predecessor. The wide-ranging tariffs on Chinese exports have been maintained. Likewise, bellicose policies toward Beijing have continued to be pervasive in Biden’s Pentagon with a full embrace of Trump’s policies of “Great Power Competition” and also the “Indo-Pacific Strategy.”

To be sure, one of the major aggravating issues now in U.S.-China relations is the new global strategic environment resulting from Russia’s aggression against Ukraine. Although Beijing professes neutrality and has not sent arms to Russia, Chinese diplomats still evince substantial sympathy for the Kremlin and the Biden administration has dubbed China as the foremost “enabler” of the war since its ballooning trade with Russia helps to oil Moscow’s war machine.

Washington has just levied new sanctions against Chinese companies due to their ongoing relationship with Russian entities involved in the war effort. Despite such pressures, the U.S. and China still managed to achieve well over half a trillion in bilateral trade during 2023. Yet, the present administration has rebranded the “decoupling” policy as “de-risking” and acted to define major new limits on U.S.-China commercial contacts, especially in the domain of high-tech. In particular, the CHIPS Act could be Biden’s most important legacy for China policy in that it sought to hinder the ability of Beijing’s corporations to fabricate advanced microchips.

With respect to the volatile issue of Taiwan, the situation evinces ever more tendencies toward escalation and even spinning out of control. Hope for a more balanced approach resting on “guardrails,” were dashed when House Speaker Nancy Pelosi visited Taiwan in August 2022, setting off large-scale Chinese military exercises around the island. The new pervasiveness of drone weapons (an area of Chinese military strength), as well as Beijing’s willingness to pressure Taiwan suggest that the Taiwan issue could experience even more instability in the near future. President Biden has said no less than four times that he would defend Taiwan. But these brazen assertions, a departure from Washington’s traditional policy of “strategic ambiguity,” come against the backdrop of Beijing’s rapid buildup of both its navy and its nuclear forces. Are the two superpowers careening toward a direct military conflict?

While the Biden administration is to be commended for keeping direct and high-level lines of communication open with Beijing, including with the latest Sullivan visit, the current administration has quite clearly failed to stabilize the superpower relationship in any fundamental way. Looking toward a new administration in Washington in 2025, some pragmatic steps are required to put U.S.-China relations back on track to steer it away from the militarized rivalry now so entrenched and to diminish the growing chances of catastrophic war.

Above all, Washington should embrace realism and restraint by signaling a return to “strategic ambiguity” and much stricter conformity with the “one China policy” first skillfully developed by Richard Nixon’s administration to extricate the U.S. from the Chinese Civil War. Moreover, Washington should douse regional tensions by resisting the temptation to pour ever more U.S. military forces into the western Pacific, for example, into the Philippines where the U.S. is quite provocatively upgrading bases closest to the Taiwan Strait.

Regarding the Ukraine war, the U.S. should reform its accusatory approach toward Beijing and it may have to even agree that China could play a useful role as a mediator — a role Kyiv seems to have recognized recently. Policy innovation will be required to try to stabilize the new U.S.-China race in nuclear weapons development, and this should include full consideration of Beijing’s proposals. Finally, high-tech will remain a problem area, but there is no reason not to move forward more robustly in other areas of commercial promise, from agriculture to infrastructure.

A Chinese analysis on the eve of the Sullivan visit raised the interesting point that this visit might constitute the U.S. national security adviser’s first-ever official trip to China. This points to a problematic issue. Like Secretary of State Antony Blinken, Sullivan’s background suggests little acquaintance with the Asia-Pacific region and a traditional focus on Europe with some background in the Middle East as well. For more effective U.S. foreign policy in the 21 st century, Washington may have to look for leaders with a much deeper knowledge of Asia.

Lyle Goldstein is director of Asia engagement at Washington think tank Defense Priorities. He wrote this column for the Chicago Tribune.

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Barbara McQuade: Fighting Russian disinformation must be a team sport

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Russian disinformation continues to poison U.S. politics via our social media platforms. As the tactics grow more sophisticated, our best defense may be building resilience rather than hoping to eliminate it.

Earlier this month, the Department of Justice announced two law enforcement actions relating to a covert Russian disinformation campaign. First was an indictment charging two Russian state media employees with engaging in a scheme that can best be described as laundering disinformation. By duping special media influencers into sharing Kremlin propaganda, the defendants were able to conceal the source of the lies.

According to the indictment, the two employees of RT, formerly known as Russia Today, paid almost $10 million to finance and direct a company in Tennessee to create online content “to shape ‘Western’ opinion.” That company, reported to be Tenet Media, in turn hired prominent right-wing influencers to publish videos on TikTok, Instagram, X and YouTube that spread pro-Russian content. The indictment alleges that the videos aimed to weaken American opposition to Russian interests, such as the war in Ukraine. According to an analysis in Wired, the most common phrases were “Ukraine,” “misinformation,” “massive attack free speech” and “racist toward white people.” The influencers have said that they are victims of the scheme — or what Russians would call “useful idiots.” (RT issued a statement in response to the allegations that appeared to be a mocking denial.)

The second DOJ action disrupted a scheme by the Russian government to spread false narratives by impersonating American online media outlets, such as Fox News and the Washington Post. According to court documents, a group known as “Doppelganger” sought to influence the outcome of the 2024 presidential election, reduce international support for Ukraine, and undermine democracy. Doppelganger allegedly used artificial intelligence to generate content, fabricated influencers and engaged in “cybersquatting,” a method of registering a domain intended to replicate another domain to deceive internet users. The affidavit also alleged violations of money laundering and trademark laws.

These schemes show the evolution of state-backed disinformation campaigns since 2016, when the Russian Internet Research Agency created false social media personas to sow discord and influence that year’s presidential election. Using names such as “Blacktivist,” “Tenn—GOP” and “Army of Jesus,” Russian operatives paid for ads on Facebook, YouTube and Twitter (now known as X) to support the presidential campaign of Donald Trump and disparage Hillary Clinton, according to details released in a 2018 indictment.

By exposing the new schemes, the DOJ has revealed to the world that Russia is still at it. The Doppelganger affidavit explicitly alleges that the operations were directed by President Vladimir Putin, who spent much of his career learning the tradecraft of influence operations in the KGB.

Russia is a relentless adversary in information warfare. These efforts exploit our very freedoms by using our open communications and right to free speech to push false narratives that are harmful to our national security. And our laws have been slow to keep pace with controlling the ability to abuse social media and artificial intelligence.

In the absence of regulations that can prevent deception or label online propaganda, perhaps our best defense is to use education to inoculate the public from the mutating threat of disinformation.

The use of unwitting social media influencers may signal a Russian strategy to target younger users. We can protect our kids by following the example of Finland, which neighbors Russia and has been bombarded with disinformation for decades, and implementing media literacy into our schools. By teaching students to think critically about what they read, we can help them avoid being manipulated by foreign influence operations.

We should also educate adults through media literacy programs at public libraries and through bar associations and civic organizations. Too many adults fail to take even basic steps, such as checking to see that a news source is legitimate, looking for a second source to confirm a controversial story, and reading beyond the headline, which might barely resemble the story it accompanies.

And finally, we must refrain from going along with the con, even when it helps our side. Politicians on the right have been quick to criticize the charges as “weaponizing” criminal law. In a Truth Social post, Trump accused Vice President “Kamala Harris and her Department of Justice” of “resurrecting the Russia, Russia, Russia Hoax.” Former Trump aide Stephen Miller accused the DOJ of “sham indictments” to interfere with the election. Rep. Marjorie Taylor Greene, Republican of Georgia, mocked the notion of Russian interference on X. Maybe they’re only acting in what they see as their self-interest — but Putin counts on self-interested politicians to advance Russia’s false narratives, stoke division, and weaken democracy.

Of course, having an informed electorate requires spirited debate within and across our political tribes, but that debate must be based on facts. To defeat Russia’s disinformation campaign, we must choose truth over tribe.

Barbara McQuade is a professor at the University of Michigan Law school, a former U.S. attorney and author of “Attack from Within: How Disinformation Is Sabotaging America.”

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Minnesota’s first mushroom dispensary is opening in St. Paul Wednesday

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Wonderland Mushroom, Minnesota’s first mushroom dispensary, is opening Wednesday on Grand Avenue.

Wonderland Mushroom (844 Grand Ave., St. Paul) promotes health and wellness. They offer a variety of mushroom-based products such as gummies, beverages, elixirs, chocolates and potato chips. The shop opens at 11 a.m. and closes at 7 p.m. on Wednesday through Saturday. On Sundays, the shop is open from noon to 6 p.m.

The co-founder of Wonderland Mushroom and CEO of Nothing But Hemp, Steven Brown, sells third-party products and made-in-house products with ingredients sourced from mushroom farmers. The products contain an assortment of mushroom species, such as lion’s mane, reishi, shiitake, chaga and cordyceps. Third-party products include Kava and Amanita. Some of the products also contain hemp-derived THC.

“I believe in plant medicine as an alternative to pharmaceuticals,” Brown said.

Although many associate mushrooms with a hallucinogenic effect, the psychoactive mushroom compound psilocybin remains illegal federally, though it was recently legalized in two states — Oregon and Colorado. Legalization efforts in Minnesota are in the early stages.

All the Wonderland Mushroom products are lab-tested, and the shop posts lab reports on its website.

Isabella Caswell

Wonderland Mushroom on Grand Avenue.

People are often scared to consume mushrooms because of the potential danger and toxicity, Brown said. Brown has researched mushroom health benefits and has seen positive effects firsthand. Lion’s mane helped lessen his father-in-law’s dementia symptoms.

Brown has also found mushrooms have more medicinal properties than cannabis.

“That’s why I got really interested in this business,” Brown said. “It’s just amazing. When you learn more about mushrooms, you’ll appreciate them more.”

Mushrooms are purported to have a wide range of health benefits. For example, lion’s mane may help improve mood, memory and mental clarity, according to WebMD. Reishi is said to boost the immune system and has anti-cancer effects.

For people new to mushroom wellness, Brown says to do research, ask questions and check with your physician about whether mushrooms are the right choice for you.

Steven Brown

Inside Wonderland Mushroom. Courtesy of Steven Brown.

“We’re excited to help people with health and wellness and educate them on our products,” Brown said.

Education of mushroom products is greatly valued at Wonderland Mushroom, Brown said. All employees learn the health benefits of each mushroom to assist customers in choosing products.

Even if you are not purchasing a product, Brown encourages people to go in and ask questions. Also, he says, watch “Fantastic Fungi” on Netflix.

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Board certified: How a thoughtfully arranged spread makes entertaining easy

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PITTSBURGH — Sarah Tuthill has a pretty straightforward philosophy to assemble a food board for parties: Keep things simple, but also make your spread memorable by arranging the food and drinks thoughtfully.

The made-to-order cheese and charcuterie boards crafted at her tiny storefront and commercial kitchen, EZPZ Gatherings in Aspinwall, Pennsylvania, are a case in point.

Not only are the cured meats, seasonal fruits, homemade spreads and various cheeses drool-worthy, but they’re also artfully designed to make a table look pretty.

A the interior of a picnic basket is seen as it sits on display inside EZPZ Gatherings in Aspinwall on Monday, Aug. 5, 2024. The picnic basket was put together by owner Sarah Tuthill who recently published the cookbook “Gathering Boards,” which instructs people how to compose various picnic boards. (Esteban Marenco/Pittsburgh Post-Gazette/TNS)

Richly layered and vibrant, they boast a contrasting mix of colors and textures. Some are traditionally arranged on wooden boards, but depending on the theme or season, Tuhill also might add a touch of whimsy by using woven harvest baskets or wooden bowls. Or she might opt for modern and minimalistic by placing pieces on acrylic or melamine boards.

Aspinwall resident Sarah Zimmerman Tuthill’s new book “Gathering Boards” offers a step-by-step guide to creating cheese and charcuterie boards. (Courtesy of Sarah Zimmerman Tuthill/TNS)

As she details in her recently released how-to book, “Gathering Boards: Seasonal Cheese and Charcuterie Spreads” (Rowman & Littlefield, $27.95), the Aspinwall native and Penn State University grad also has been known to line up crackers on the vintage shirt-sleeve ironing board she found in an antique store in Volant. Big on repurposing, she also likes to tuck candles, jars of olives or flowers into a primitive wooden tool caddy gleaned from Wagon Wheel Antiques in Valencia.

“A lot of it comes down to social media,” Tuthill says of her distinctive displays. “Everyone is posting these beautiful pictures, and the bar is raised. You can’t just slap things on a [plain] board.”

Though she has always been a foodie and has dabbled in floral and interior design, Tuthill didn’t set out to be a food entrepreneur after graduating from college with a degree in advertising. Most of her career has been in communications, including many years as a freelance writer.

She only started toying with the idea of EZPZ Gatherings around 2018 because she longed to write a book and wanted to do something to “get my hands dirty” by doing it professionally.

“I love writing, but was drawn to doing something more hands-on, creating something tangible, but still creative,” she says.

While she has always loved to entertain and was known among family and friends for making beautiful hors d’oeuvres and other spreads, Tuthill knew she didn’t want to be a full-service caterer.

“So I zeroed in on appetizers,” she says, officially opening EZPZ Gathering in December 2019, just before the charcuterie craze took off during the COVID-19 pandemic.

Initially, Tuthill worked out of the food incubator kitchen her friend, Josephine Caminos Oria, opened in Sharpsburg in 2013. Then the pandemic hit “and I was done before I even started,” she says with a rueful laugh.

Back to the drawing board

A summer caprese squeezers board sits on display inside EZPZ Gatherings in Aspinwall on Monday, Aug. 5, 2024. The summer caprese squeezers board was made by owner Sarah Tuthill who recently published the cookbook “Gathering Boards,” which instructs people how to compose various picnic boards. (Esteban Marenco/Pittsburgh Post-Gazette/TNS)

No one would have blamed her if she threw in the towel. But Tuthill dug in, using the downtime to continue honing her packaging skills and further educate herself about cheese varieties, flavors, textures and production methods.

“It was a blessing in disguise,” she says.

Because so many were stuck at home and in search of hobbies, it also allowed her to start teaching online classes. “So many Zoom book clubs wanted cute snacks,” she remembers. “People wanted to learn and experience something rather than just sitting around.”

The public’s desire to create beautiful gathering boards at home only grew once pandemic restrictions were lifted and the charcuterie board craze exploded.

Today, the one-room storefront Tuthill took over on 1st Street in 2022 — one of the first local niche businesses focused on creating boards for dinner parties, graduation parties and other celebrations — now doubles as a “boarding school” in which fellow Pittsburghers can take workshops to learn the art of cheese and charcuterie styling.

As she notes in her book, “The truth is, you don’t have to be a culinary genius to throw a good party. In fact, you don’t have to know how to cook at all. By merely presenting food and drinks in an inventive, beautiful or whimsical way, you can turn the ordinary into the extraordinary.”

Many of her ingredients are sourced locally at specialty shops in the Strip District (Pennsylvania Macaroni Co. is a favorite haunt) but she also fills her boards with items from chain grocery stores like Trader Joe’s. “It’s a little bit of everything, depending on the season.”

Tuthill was approached to write her book on boards in 2022 in the most Pittsburgh manner. A woman in Ligonier saw a story about Tuthill’s shop and her background as a writer in a local paper. “And lo and behold, she cut it out like grandmas do and sent it to her son,” who works for Rowman & Littlefield Publishing. And the rest, she says, “is history.”

She closed her shop at the beginning of 2023 to focus on the project, and did most of the writing last summer. The tome hit bookshelves on May 13, and can be found locally at Local Provisions and Splurge in Fox Chapel Plaza and Kards Unlimited in Shadyside, as well as on Amazon and in Barnes & Noble.

Meant as a “how-to-do-it” for people who like to entertain, the book — beautifully photographed by Kari Hilton of Hampton and sprinkled throughout with family stories — includes specific suggestions for each season, along with styling tips. The section on summer gathering boards, for instance, includes “Picnic in the Park” and “Lakeside Snackle Box” boards while fall features a “Game Day Tailgate Box” and a Halloween-inspired “CharBOOterie.”

Along with a handful of recipes for go-to dips and sides, Tuthill offers tips on serving temperatures, knife selection and serving sizes. She also includes suggestions for wine pairings and decor, along with tips on glassware, lighting, party flow and post-party clean-up.

The owner of EZPZ Gatherings Sarah Tuthill folds Prosciutto while making a summer caprese squeezers board in Aspinwall on Monday, Aug. 5, 2024. The summer caprese squeezers board is a part of a cook book recently published by Tuthill named “Gathering Boards,” and in the book she instructs people how to compose various picnic boards. (Esteban Marenco/Pittsburgh Post-Gazette/TNS)

For an end-of-summer picnic, Tuthill recommends focusing on foods that are easy to pack and eat, and can withstand some heat, such as the skewers and Chautauqua Salad featured below.

“And of course a [pre-made] cocktail or fancy drink is always fun,” she says. She suggests using mason jars for a summer sangria because they’re super cute and close tightly.

“You just pour ice and vodka over the top,” she says, “and it’s all self contained.”

Summer on a Stick

Skewers make for stress-free (and mess-free) picnicking, and take the guesswork out of what goes with what. This summer spin on Caprese salad swaps out the tomato for slices of juicy peach.

INGREDIENTS

6 slices chilled prosciutto (slightly thicker slices work best)

1 ripe peach, sliced

6 small mozzarella balls (cherry-sized)

6 fresh basil leaves

Skewers or toothpicks

DIRECTIONS

Fold prosciutto into ribbons: Fold a single slice in half longways, then gently fold it back and forth like an accordion. Pinch the bottom while fanning out the folds.

Thread a piece of peach onto a toothpick, followed by mozzarella ball, basil leaf (folded in half or into quarters if large). Finish with a prosciutto ribbon, then place onto a serving platter. Repeat with remaining ingredients.

Serves 6.

— Sarah Tuthill

Mason Jar Sangria

Mason jars make the perfect vessel for individual cocktails-to-go and can be found in just about any supermarket or craft store.

INGREDIENTS

1 ripe peaches, sliced

1 ripe plumb, sliced

1/2 cup berries

3 ounces vodka

6 ounces dry white wine

6 ounces lemonade

1 12-ounce can sparkling water or club soda

DIRECTIONS

Fill 2 half pint jars with seasonal fruit (You can use the same ones you’re serving for your picnic!)

Top each with a shot of vodka and 2 shots of white wine. (I prefer a dry white like sauvignon blanc in the summertime.) Add a couple ounces of something sweet like lemonade or lemonade concentrate.

Screw on the lids, give them a shake and let the jars sit in the refrigerator for a few hours or overnight.

Pack them up and when you’re ready to enjoy, top off with chilled soda water and add a festive straw.

Serves 2.

— Sarah Tuthill

Chautauqua Salad

“This salad is a key component of our family’s favorite summer meal” in Chautauqua, N.Y., writes Tuthill.

There, it’s almost always served alongside nothing more than corn on the cob and a crusty loaf of bread on nights when it’s too hot for the oven or grill. But it’s also a refreshing salad that’s perfect for a picnic.

INGREDIENTS

3/4 cup red wine vinegar

1/2 cup granulated sugar

1/4 cup virgin olive oil

1 large cucumber, peeled and sliced thinly

2 large tomatoes, sliced

DIRECTIONS

Prepare dressing: In a shallow bowl, dissolve sugar in the red wine vinegar. Whisk in the oil.

Gently fold in tomatoes and cucumbers and allow to sit, at room temp, for at least 20 minutes.

Serves 2-4.

— Sarah Tuthill

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