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S.Korea political upheaval shows global democracy's fragility - and resilience
S.Korea political upheaval shows global democracy's fragility - and resilienceJoe Childs was born in Weston County, Wyoming, in 1915, and his life was a master class in resilience. During the winter months, Wyoming is a place where, if the wind doesn’t freeze your face off, the snow will. I suspect Grandpa Joe considered the weather less a hardship and more of an old friend — one who occasionally tested his patience, but never defeated him. As a young man, he spent most of his life in the state’s most desolate corners, where winters were long enough to make you wonder if spring had taken a wrong turn. Yet he never lost his ability to endure. In fact, the tougher the situation, the more he seemed to thrive. ADVERTISEMENT There was an almost stubborn insistence on doing things the hard way — what I can only describe as Grandpa Joe’s version of "old school." If a task could be simplified by a newfangled tool, you could count on him to reach for something that required more elbow grease. Take tree trimming, for example. I don’t think I ever saw him use a chainsaw when a hand saw would do. And hauling wood? Well, the pickup was nice, but Grandpa Joe believed in hitching the team. At the time, I thought he was just making work harder than it had to be. But looking back, I see it wasn’t about resisting change — it was about appreciating the process, about finding value in the work itself, no matter how grueling it seemed. He didn’t say much, but when he did, his words had weight. He’d simply say, “This is the best way,” and I’d roll my eyes, half-expecting a lecture on character building as we hauled logs toward my grandparent’s house. Now, I realize he wasn’t trying to make things harder — he wanted me to see the work, feel the effort, and understand the satisfaction of doing something from start to finish. Although I’ve since traded in the hand saw for a chainsaw, I find myself reflecting on this lesson every so often. And as my own children have pointed out, I’m regularly still doing things slower and with more elbow grease than necessary — but sometimes, the journey is worth more than the destination. This brings me to something I’ve been reflecting on lately. In fact, I’ve already keyed a bit on the topic in a previous column. That is, how do we adapt to the world today? More specifically, how do we adapt to technology? This week, I visited one of the coffee groups in town and was part of a conversation with a gentleman who expressed his concern about how much time his grandkids spend on their phones. He lamented that they’re missing out on real experiences because they’re too busy staring at screens. It saddened him. We’ve all noticed the shift, haven’t we? We’re more connected than ever before, but somehow, we’ve never felt further apart. This is captured in Jonathan Haidt’s book The Anxious Generation . Haidt argues that it’s not technology itself that’s the problem, but how we use it — or let it use us. He explains how social media and constant digital interaction are rewiring the brains of younger generations, creating cycles of anxiety and emotional dependence. The issue isn’t the device in our pocket; it’s how we’re allowing it to dominate our lives. Much like Wyoming’s brutal winters, technology is here to stay. We can’t change that. ADVERTISEMENT But, as Grandpa Joe taught me, how we adapt matters. The easy route is to throw up our hands and complain about “kids these days” being glued to their phones. The hard way — the best way — is to reflect on how we can use technology thoughtfully and teach our students to balance it with real-world experiences. At the Mitchell School District, we’re working on a plan to greatly reduce cellphone use in and around school — not because we reject technology, but because we want to teach students how to use it with purpose. The problem with cellphones and social media is with it becoming a replacement for real life, real experiences, and meaningful interaction. We need to teach our students resilience in a world where distractions are everywhere. This brings me back to the lessons Grandpa Joe passed on to me. Resilience isn’t just about surviving; it’s about doing the hard work, even when the road is rough. I imagine that addressing the chronic use of cellphones and social media won’t be easy. There will certainly be plenty of good reasons students “need” their phones. But here’s the thing: creating real change in this area will take more than lip service. It will require a concerted effort, some elbow grease from all of us. Sure, doing nothing is easier, but I don’t believe it’s the best approach—not by a long shot. In fact, it’d be educational malpractice to know the negative impacts of phones and social media and do nothing about it. In this instance we will need to do things the hard way—the better way. We’ve got to be “old school” on the topic of cellphones.
Jonah Goldberg: What if most Americans aren't bitterly divided?Lakers looking to get their offense back on trackOnce regarded as a secondary market to Los Angeles, Orange County’s food scene has come into its own as of late. Find mom-and-pop shops that have spent decades perfecting a singular dish in areas like Westminster, where Vietnamese food rules , and along Anaheim’s Little Arabia District . For upscale, white-tablecloth dining experiences with higher prices to match are fine dining stalwarts backed by big names. There’s something for everyone in Orange County. Here are the 38 best restaurants in Orange County. Fuoco Pizzeria Napoletana Listed as one of the best pizzas in America by the Washington Post , the pies at Fuoco Pizzeria Napoletana emerge from a nearly 1,000-degree wood-burning oven built in Naples by Stefano Ferrara. Three generations of pizzaiolos continue churning out classic margherita pizzas and the Fuoco pie, which is topped with mozzarella, prosciutto crudo, arugula, and shaved Parmigiano, and drizzled with truffle oil. A mozzarella bar is stocked weekly with cheese imported from Caserta, Italy. A post shared by Tullio Ceccarelli (@fuocopizza) Also featured in: The 16 Essential Pizzerias in Orange County Khan Saab Desi Craft Kitchen This Michelin-recommended halal restaurant combines the flavors of India, Afghanistan, and Pakistan with a modern Californian twist. The tender boneless chicken karahi is served with tomatoes and shishito peppers, and the butter chicken with dried fenugreek is one of the restaurant’s more popular dishes. The pani puri with tamarind water, mint, onion, and potato arrives on a mini cart and is intended to be taken as a shooter. A post shared by Halal Indian/Pakistani Steakhouse, Restaurant + Catering in OC (@khansaab_oc) Also featured in: Save Space for These 22 Orange County Desserts Where to Order Incredible Indian and South Asian Food Adya Chef Shachi Mehra combines her Jersey roots and Indian heritage to create a tangy goat cheese-filled naan. The new RFC sandwich combines flavors of a popular Rajasthani snack, which acts as a coating for crispy fried chicken served inside a custom bun made by Dean Kim’s OC Baking Company. Mehra’s inventiveness garnered her a win on Food Network’s Chopped . Meanwhile, her chef-partner, Sandeep Basrur, combines his background in traditional authentic Indian cooking to prepare classics such as a yellow shrimp coconut curry, dal makhani, and creamy cucumber raita. A post shared by ADYA - fresh Indian flavors (@adyaoc) Kareem's Falafel As one of the first restaurants in Anaheim’s Little Arabia District , Kareem’s remains a go-to for authentic Middle Eastern food. Owner Kareem Hawari’s closely held family falafel recipe is so popular that the Hawaris started selling it wholesale to grocery stores and other restaurants. The baba ganoush, grape leaves, and hummus are staples not to miss, but Kareem’s newer menu items — vegetarian wraps, falafel burgers, and feta fries — also offer a modern Mediterranean vibe without sacrificing traditional flavor. Also featured in: Where to Eat Near Angel Stadium in Anaheim Katella Bakery, Deli & Restaurant The family-owned Los Alamitos landmark founded by Stan Ratman and his wife Shirley is known for its deli food and stocked bakery case that has black-and-white cookies, pastries such as custard-filled eclairs, chocolate chip Danishes, and rugelach. The family-sized portions allow diners to nosh on several dishes at once. Rotund matzo balls are served in Shirley’s chicken soup and rye bread pastrami sandwiches remain a Katella favorite. The vibe is family-friendly with a multi-generational crowd in the dining room, which was remodeled in 2022. The bakery section has illuminated cases filled with slices of layer cakes, cookies, and glistening fruit tarts, baskets filled with bagels, and a smattering of deli items available for takeaway. A post shared by Katella Bakery-Deli-Restaurant (@katella_bakery) Also featured in: 17 Best Jewish Delis in Los Angeles 18 Awesome Orange County Bakeries to Try Right Now Sign up for our newsletter. Check your inbox for a welcome email. Oops. Something went wrong. Please enter a valid email and try again. Shootz At Rodeo 39 Public Market in Stanton, the bustling food hall houses some of the county’s most sought after southeast Asian bites. Beef shank-laden pho from Phoholic and Kra-Z-Kai’s Laotian-style barbecue and sticky rice. At Shootz, reimagined Hawaiian classics include a kimchi butter katsu chicken sandwich stuffed with mac salad and the honey coconut shrimp musubi. Yigah Korean comfort food served in large portions is what Yigah is known for in Orange County. Both the Garden Grove restaurant and its sister location in Irvine at Diamond Jamboree shopping center serve steamy galbi tang, beef short rib soup, as well as the bossam meal with boiled pork belly, napa cabbage, and spicy pickled radish. Also featured in: 15 Essential Korean Restaurants to Try in Orange County Tacos Manuel Santa Ana’s Tacos Manuel truck, open Tuesday through Sunday from 11 a.m. to 10 p.m., serves corn tortilla street tacos with carnitas, chorizo, carne asada, al pastor, and chicken. Most regulars opt for the offals, such as cabeza and tripas (tripe), served with grilled onions, jalapenos, and cilantro. The truck also makes quesadillas, tortas, and burritos, but the huaraches topped with beans, lettuce, sour cream, and meat are the most popular. A post shared by Best Food (@bestfood_aroundtheworld) Omakase by Gino Sushi chef Gino Choi prepares an intricate omakase for 10 diners at his namesake downtown Santa Ana restaurant. (Choi is also a self-taught carpenter who built the sushi counter, entryway, and partitions himself.) Standout dishes include a creamy Hokkaido uni udon garnished with winter black truffles from Spain; Gino’s version of tamago, flavored with shellfish; and a yuzu foam topped with slow-cooked black cod bedded alongside green plum marinated roasted tomatoes. Also featured in: 15 Splurge-Worthy Sushi Restaurants in Orange County Phoholic The hearty portions of Phởholic’s hot beefy pho keep Vietnamese grandparents and social media influencers returning to its original location in Westminster. Owners Gordon and Cathy Pham have opened two more locations , one at South Coast Plaza and another at Rodeo 39 in Stanton. Pham’s parents run the kitchen where the family’s decades-old recipe requires the broth to simmer for 14 hours. Regulars opt for the beef shank and oxtail pho on the “holic” side of the menu, but beginners can start with the steak and brisket version. Nok’s Kitchen Chef Nokmaniphone Sayavong’s Laotian food built a cult following with her grilled sausage and tum mak huong, grated papaya salad mixed with tomato and seasoned with fish sauce. The herbaceous pork sausage should be eaten with sticky rice, a Laotian staple, and dipped in tangy spiced jeow som, interspersed with bites of fresh cucumber. The khao pad, her signature fried rice, comes with either tofu, chicken, pork, shrimp or crab. The restaurant recently moved to a new location on Bolsa Avenue. Brodard Restaurant This timeless restaurant offers a wide array of Vietnamese specialties, starting with 13 types of spring rolls — including the popular grilled shrimp paste with lettuce, carrots, daikon, mint, cilantro, and cucumber wrapped in rice paper. The menu continues with traditional Vietnamese noodle soups, sandwiches, and much more. Also featured in: The 23 Essential Vietnamese Restaurants in Little Saigon, Orange County Save Space for These 22 Orange County Desserts Nep Cafe Nep Cafe is a brunch sensation. At the French Vietnamese all-day cafe, run by the massively successful restaurant group Kei Concepts , the kitchen pays “homage to the traditional Vietnamese morning routine.” The menu includes TikTok-worthy coffee drinks topped with salted egg yolk and delicate dishes like sous vide egg kicked up with hints of truffle. Nep’s second location in Irvine opened in the same plaza as Kei Concepts’ Sup Noodle Bar. Also featured in: The 23 Essential Vietnamese Restaurants in Little Saigon, Orange County The 21 Best Brunch Options in Orange County Terrace by Mix Mix Ross Pangilinan’s Terrace by Mix Mix is known for its open-air patio and the chef’s large raviolo. The hand-rolled pasta is stuffed with a cheese-herb filling and a whole egg yolk. Other popular items include an albacore crostini on a crispy corn tostada and brioche french toast for brunch. Filipino-inspired dishes, including his adobo and lumpia, stand out as nods to Pangilinan’s roots. Also featured in: The 21 Best Brunch Options in Orange County Vaca Top Chef: All Stars’ Amar Santana opened this sleek Spanish hideaway in 2016 inside the Segerstrom Performing Arts Center. Aged steaks hang from illuminated cases as if perched in a sleek showroom. For lunch, the lamb burger is punched up with feta, sumac onion, and red pepper jam. Those looking for paella will find options with saffron-hinted bomba rice. But the sharable tapas are the most fun. The chef’s snacks rotate often, but the creamy chicken croquettes and warm pulp with fingerling potatoes drizzled in Spanish olive oil remain mainstays since it opened. Knife Pleat This modern French-Californian restaurant from chef Tony Esnault and Yassmin Sarmadi is ripe for celebratory meals. The three-course lunch and four-to-six-course dinner prix fixe menus change often. One week, it’s French black truffles; another evening, it’s a Norouz dinner with recipes by Shamsi Katebi, prepared by Esnault and his kitchen team. Its plush banquets and round tables overlook the bar and open kitchen. A sunlit patio is typically booked with private weekend events, and a pricey but impeccable afternoon tea service is available on Saturdays. The surprisingly satisfying non-alcoholic cocktails, like the Cadillac margarita with blood orange and lime, are also worth stopping in for. Also featured in: The 18 Best Places for Afternoon Tea in Los Angeles Los Angeles’s 2024 Michelin Stars, Mapped A&J Restaurant This Taiwanese restaurant in Irvine serves Chinese-style crispy pork chop over rice and thousand-layer pancakes, but the noodle dishes are not to be missed, including a beef noodle soup and noodles with ground pork. For diners who enjoy heat, the menu also features several Sichuan-style dishes, like a beef tendon noodle soup and spicy wontons. A post shared by A&J Restaurant (@ajrestaurant) Also featured in: The Best Chinese Restaurants Around D.C. Where to Eat and Drink in Rockville Hana re The omakase-only Hana re is a 10-seat sushi-ya helmed by Atsushi Yokoyama. Located in an industrial storage crate at the Lab in Costa Mesa, the Michelin star counter feels like a hidden gem, even though its stellar fish preparations are no secret anymore. Yokoyama and one server, who also assists with wine pairings, put out an omakase experience that includes bite sized crab perched atop eel tempura, scallops enveloped in gelee, welk shellfish with celery root, caviar and shiso. Reservations can be made via text at (714) 545-2800 for the $250 omakase. A post shared by Wu Jiang (@w499340317) Vibe Organic Kitchen & Juice The gluten-free, organic, and vegan cafe serves breakfast options all day. The blue-colored spirulina chia pudding with fresh fruit and the tacos made with house-made corn tortillas, cauliflower scramble, pico de gallo, and cashew lime crema are snackable any time of day. For vegan beginners, the cafe serves acai bowls with cacao nibs, an extensive menu of made-to-order juices and smoothies blended with homemade coconut milk, and a kid-friendly organic mixed berry waffle with cashew cream and maple syrup. A post shared by Vibe Organic Kitchen & Juice (@eatdrinkvibe) Fermentation Farm Probiotics rule at Fermentation Farm — thanks to nearly a dozen different on-tap kombucha flavors, and food options like a French onion soup with raw cheese and a kraut-filled grilled cheese sandwich. Visit on Thursdays from 11 a.m. to 2 p.m. when a farmers market featuring produce from Rosewood Farms and Sunny Cal Farms pops up in the restaurant’s parking lot. Monthly classes include an intro to bone broth and fermentation techniques like kombucha brewing. A new location opened at River Street Marketplace in San Juan Capistrano. A Restaurant This cozy, red booth hideout on Pacific Coast Highway is known for its Rat Pack atmosphere. The classic martini reigns at the bar and the chicken pot pie is only available on Fridays, but locals love the steaks, the confited Mary’s organic chicken, and pan-seared Niman Ranch pork chops. Put simply: the restaurant is old-school done right. River Jetty Restaurant Group also operates A Restaurant’s sister locales CDM Restaurant, A Crystal Cove, and A Market, which are go-to hot spots in Newport Beach. Fable & Spirit A meal at Fable & Spirit, almost by default, starts with warm Guinness brown bread with European butter and Jacobsen sea salt. From there, the Lido Isle restaurant weaves between European meat and potato influences to pure Californicana, like citrusy salads loaded with cara cara and blood oranges, chevre, and crispy quinoa. Chef David Shofner and the Coyle family are also known for popular Mission Viejo restaurants Wineworks for Everyone and Dublin 4 Gastropub. Also featured in: Orange County's 12 Best Restaurants The 21 Best Brunch Options in Orange County Sushi II The splurge-worthy Sushi II is located in Mariner’s Point in Newport Beach and offers three hyper-seasonal omakase experiences. Named after distinct Japanese pottery — Bizen, Oribe, and Karatsu — the menus range from $150 to $275 per person. At lunch, chirashi starts at $35 and omakase is $120. Order the omakase paired with sake to experience master chef Susumu Ii’s washoku training to the fullest. The takeout offerings, such as the deluxe chirashi ($48) and a classic Japanese cherry blossom chirashi for $27, are exquisitely packaged for impressive meals on the go. A post shared by Sushi ii (@sushi_iirestaurant) Also featured in: 15 Splurge-Worthy Sushi Restaurants in Orange County Farmhouse at Roger's Gardens Chef Richard Mead is a long-standing figure in the Orange County dining scene. At the Farmhouse at Roger’s Gardens, the chef showcases the best that the season has to offer from the region’s many producers, which means ever-changing takes on dishes like sea scallops, as well as shrimp and mussels served in a tomato-Pernod broth with a polenta cake made from blue corn sourced from the Tehachapi Heritage Grain Project. Also featured in: Save Space for These 22 Orange County Desserts The 21 Best Brunch Options in Orange County Marché Moderne Florent and Amelia Marneu’s white tablecloth restaurant is a stalwart in the Orange County fine dining scene. The Newport Beach restaurant serves traditional French favorites such as roasted bone marrow and duck confit. Amelia’s chopped salad with French feta, cucumber, mint, and honey grapefruit vinaigrette showcases California produce. Other standout dishes include hamachi with a jalapeno-tinged mango-yuzu sorbet, rabbit confit stuffed cannelloni, and the rotating desserts crafted by the Marneus. Also featured in: Save Space for These 22 Orange County Desserts Heritage Barbecue San Juan Capistrano’s award-winning pitmaster Daniel Castillo takes barbecue to the next level with wood-smoked brisket, sausages, turkeys, ribs, chickens, and more. First-timers load up on the brisket and ribs, while regulars order pork belly banh mi sandwiches, brisket tacos prepared with La Palma tortillas, and creamy banana pudding layered with pound cake and vanilla wafer cookies. Get the charred broccoli with cheesy mornay sauce if it’s on the menu. Also featured in: Save Space for These 22 Orange County Desserts 21 Road Trip-Worthy Barbecue Destinations Outside of Los Angeles Mayfield George Barker opened Mayfield in 2020 and sparked a new dining movement in San Juan Capistrano. The food is influenced by Levantine regional flavors, with hints of North Africa, the Mediterranean, and the Middle East mixed with California. There’s a solid burger with harissa aioli at happy hour and za’atar fried chicken for dinner. For brunch, there’s avocado toast and egg sandwiches, but there are also Turkish eggs with labneh and fiery tomato shakshuka, showcasing the variety from the kitchen. The restaurant is also known for its cocktails, one of which is featured monthly and whose proceeds are given to a local cause. Kahani Deep in Orange County, hidden away in the Ritz-Carlton Laguna Niguel, chef Sanjay Rawat prepares what could be the most incredible Indian fine dining that Southern California has seen. Rawat’s inventive and playful presentations don’t hold back on flavor in a venue that was previously a staid hotel steakhouse. It’s clear that Rawat and his immense wedding feasts for the property translate into something that OC diners can wrap their heads around, like the spiced Chilean sea bass with roasted delicata squash or the exceptional rack of lamb over forbidden rice and handi sauce. — Matthew Kang, lead editor Also featured in: The 21 Best Indian and South Asian Restaurants in Los Angeles
CHECK OUT: Learn at Your Own Pace! Our Flexible Online Course allows you to fit copywriting skills development around your busy schedule. Enroll Now! Legit.ng journalist Adekunle Dada has over 7 years of experience covering metro, government policy, and international events FCT, Abuja - The PDP National Youth Group spokesperson, Dare Glintstone Akinniyi, said the PDP will emerge purposeful and impactful in 2025 to challenge the APC . Akinniyi said Nigerians should look out for a cleansing exercise with the PDP in 2025. He stated this during an exclusive interview with Legit.ng on Sunday, December 29. PAY ATTENTION: Follow us on Instagram - get the most important news directly in your favourite app! He said the PDP is the only political party or movement capable of ousting APC out of power in the country. The PDP chieftain said Nigerians should expect a more responsible opposition in 2025, with PDP at the forefront. He said a stronger and united PDP is needed to show APC the way out of Aso Villa, in 2027. “While the party seems to be in a state of confusion, it's important to note that it will emerge purposeful and impactful in 2025. Read also “APC's legacy of nepotism”: Political analyst speaks on alleged Tinubu’s Yorubanisation agenda "It's clear that the only party or movement capable of ousting APC is PDP and we need to get our house in order. "We have seen that APC is a failed party hanging on to power forcefully — with no plans and knowledge on how to develop Nigeria and set the country on the path of prosperity. "We will surely show that we are the alternative to this aberration of a party in power. The true pro-people party with a track record of excellence and development. "In 2025, Nigerians should look out for a cleansing exercise with the PDP, to really have the truth of ordinary Nigerians. Politicians who are in bed with the PDP will be flushed out of the party or the party collapses." PAY ATTENTION: Сheck out news that is picked exactly for YOU ➡️ find the “Recommended for you” block on the home page and enjoy! Source: Legit.ng