A Foodstamp Recovery and the Soft Tyranny of the Welfare State

Jay Cost, writing at the Weekly Standard Online, called the current economic recovery a “food stamp” recovery. He noted that since June 2009, when the economy officially began to recover, the number of food stamp recipients increased by almost 10 million to about 44 million now. He also noted that after nearly two years, this recovery is horribly anemic compared to historic standards. full text

I think this something we all intuitively know without digging through the economic data. But, the “food stamp” phenomenon is frighteningly telling.

Ultimately, it is a food rationing program in response to failed household economies. The program began in the mid-1930s in response to a failed US economy. But times are changed. Considering the US Census Bureau estimates there about 113.5 million households in the US, it means nearly 40% are dependent upon a food rationing program to put bread on their tables and are not economically self sufficient.

I know of one middle class professional’s whose descent from affluence to food stamps followed an all too familiar path: a household shattered through divorce; personal saving depleted through college tuition; poor investment decisions on dreams of unrealistic returns; and overextended, all-to-easy lines of credit.

There is more. The Milwaukee Journal Sentinel, citing recently released US Census Bureau figures, the number of family households in the City of Milwaukee headed by a married couple fell below fifty percent for the first time in 2010. In 1990 it was 62%, 55% in 2000, and 49.5% in 2010.

Meanwhile the number of school children receiving free or subsidized school breakfasts and lunches has increased to 32 million from 16 million in 2006, according the US Department of Agriculture. And now under a regulatory scheme implementing the Healthy, Hunger-Free Kids Act of 2010, the USFDA is telling schools just what they can and cannot serve up for lunch – no more than a cup a week of starchy vegetables like potatoes, corn and peas, for example.

You can see the pattern. How long is it before our generous food stamp vouchers become ration cards in the name of promoting “healthy” diets?

When the household economy fails, the soft tyranny of the Federal welfare state fills the void.

  

LBJ BBQ Brisket

I’m calling this LBJ BBQ brisket in honor of our 36^th president. Lyndon B. Johnson was another American peasant president who in fact liked to serve up barb-b-q brisket and baked beans for State dinners held at his Texas ranch.

Despite the fact that his well intentioned Great Society program to eliminate poverty had somewhat just the opposite effect – that resulted in a permanent dependent class, he was nonetheless a ‘good old boy’ at heart. This taped phone conversation of him ordering some Haggar slacks makes my case and it’s hoot. LBJ Orders Haggar Pants • White House Tapes • Miller Center

Now on to the brisket. This recipe is from The Best Little Cookbook in Texas, put out by the Junior League of Abilene. It should be noted that the little cookbooks put out by church groups and such often contain culinary treasures. It should also be noted that this recipe works wonderfully well for pre-cooking pork back ribs prior to finishing them on a grill.

LBJ Brisket adapted from Jane Weaver’s Chuck Wagon Brisket

1 medium onion

3 ribs of celery

2 cloves garlic

1 (4 oz.) bottle of liquid smoke

1 (up to 6 pound) beef brisket or corned beef brisket (see note)

1/8 to ¼ cup BBQ Dry Rub

¾ cup BBQ Sauce

Puree onion, celery and garlic in a blender or food processor and mix with liquid smoke.  Season the brisket on both sides with the BBQ rub, work it in and let stand for ½ hour. Place the brisket in a baking pan and cover it with vegetable – liquid smoke mix. Bake tightly covered for 4 to 5 hours in a 275^o oven.

During the final hour add the BBQ sauce to cooking liquids and generously coat the brisket with mix. Bake uncovered for the final hour.

Note: If using corned beef, rinse off the brine and omit the BBQ rub.

So there you have it -- some fine BBQ brisket to serve up with Artisan Baked Beans and Bavarian Cabbage – a peasant’s banquet fit for gathering heads of state.