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Top Cuban official says country open to more U.S. deportations, blames embargo for migrant exodus

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Washington — Cuba’s government is willing to accept more deportation flights from the U.S. of Cuban migrants, who have traveled to the southern border in record numbers over the past three years, a top Cuban official told CBS News in an exclusive interview. 

After a two-year pause, the U.S. restarted deportation flights to the island last year. Since then, the U.S. has been sending one flight with Cuban deportees to Havana each month.

But in an interview with CBS News this week, Cuba’s Deputy Foreign Minister Carlos Fernández de Cossío said Cuban officials are willing to accommodate more than one flight per month.

“We’re open to having more” deportation flights, said Fernández de Cossío, who visited Washington this week to meet with Biden administration officials for the latest round of migration talks between the two countries.

Since the 1959 Cuban Revolution, the U.S. and Cuba have had a deeply contentious relationship. The Cold War-era rivals still bitterly disagree on many issues, from Cuba’s human rights record and its ties to China and Russia to the decades-long American embargo on Cuban imports and exports.

But Washington and Havana have worked together on immigration, including by signing the 1994 U.S.-Cuba Migration Accords, which officials from both nations are discussing this week. The two countries’ work on immigration has intensified in recent years amid the record arrival of hundreds of thousands of Cubans to the U.S.-Mexico border.

Since the start of fiscal year 2021, the U.S. has processed more than 450,000 Cuban migrants at the southern border, according to Customs and Border Protection data. The flow of Cuban migrants to the U.S. border has slowed since last year, when the Biden administration created programs that have allowed some Cubans to fly into the U.S. legally or appear at an official border crossing.

In the interview this week, Fernández de Cossío blamed the exodus from Cuba in recent years on the U.S. embargo and other American policies, including the 1960s Cuban Adjustment Act, which created a special pathway to permanent U.S. residency for certain Cuban migrants. Only Congress can change that law.

Fernández de Cossío said the U.S. is “aiming at destroying the Cuban economy” through its sanctions. He did not concede that economic mismanagement and repressive policies by Havana have also driven Cubans to flee the island, as the U.S. government has argued.  

“You can speak about other factors, but if you have a consistent policy by the most powerful economy in the world to try to destroy the livelihood of a whole population, 11 million Cubans, it is logical to expect people, a segment of the population, to want to leave the country,” he said.

In 2023, the U.S. Department of Homeland Security assessed that “Cuba’s deteriorating economic conditions and political repression continue to increasingly drive Cubans out of their country.”

Fernández de Cossío also cited the lack of some legal channels for Cuban citizens to come to the U.S. for illegal crossings along the southern border by Cubans.

He urged the State Department to resume the processing of tourist and short-term visas in Havana. The Biden administration restarted immigrant visa processing in Cuba, but short-term visa seekers in Cuba still have to travel to a third country to have their cases processed. 

Fernández de Cossío said U.S. officials informed him they would resume full visa processing in Cuba in the future.

Representatives for the State Department did not respond to requests to comment on Fernández de Cossío’s remarks.

Fernández de Cossío expressed some concern about additional U.S. sanctions if former President Donald Trump is elected in November. During Trump’s tenure, the U.S. had a more aggressive stance towards Cuba, reversing the Obama administration’s attempt to normalize relations with Havana.

“Of course we’re concerned if there are additional economic measures [against] Cuba, regardless of who wins the election. The Biden administration has very faithfully applied the policies put in place by the Trump administration and added some,” he said. “So we would not [be] surprised they would do it. It would be unfair, and we believe it would be immoral, but we have to acknowledge that would happen and [it] gives us room for concern.”



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“Sandwiches of History”: Resurrecting sandwich recipes that time forgot

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Barry Enderwick is eating his way through history, one sandwich at a time. Every day from his home in San Jose, California, Enderwick posts a cooking video from a recipe that time forgot. From the 1905 British book “Salads, Sandwiches and Savouries,” Enderwick prepared the New York Sandwich.

The recipe called for 24 oysters, minced and mixed with mayonnaise, seasoned with lemon juice and pepper, and spread over buttered day-old French bread.

Rescuing recipes from the dustbin of history doesn’t always lead to culinary success. Sampling his New York Sandwich, Enderwick decried it as “a textural wasteland. No, thank you.”  Into the trash bin it went!

But Enderwick’s efforts have yielded his own cookbook, a collection of some of the strangest – and sometimes unexpectedly delicious – historical recipes you’ve never heard of. 

sandwiches-of-history-harvard-common-press.jpg

Harvard Common Press


He even has a traveling stage show: “Sandwiches of History Live.”

From the condiments to the sliced bread, this former Netflix executive has become something of a sandwich celebrity. “You can put just about anything in-between two slices of bread,” he said. “And it’s portable! In general, a sandwich is pretty easy fare. And so, they just have universal appeal.”

Though the sandwich gets its name famously from the Fourth Earl of Sandwich, the earliest sandwich Enderwick has eaten dates from 200 B.C.E. China, a seared beef sandwich called Rou Jia Mo.

He declared it delicious. “Between the onions, and all those spices and the soy sauce … oh my God! Oh man, this is so good!”


Rou Jia Mo Sandwich (200ish B.C. /International) by
Sandwiches of History on
YouTube

While Elvis was famous for his peanut butter and banana concoction, Enderwick says there’s another celebrity who should be more famous for his sandwich: Gene Kelly, who he says had “the greatest man sandwich in the world, which was basically mashed potatoes on bread. And it was delicious.”

Whether it’s a peanut and sardine sandwich (from “Blondie’s Cook Book” from 1947), or the parmesian radish sandwich (from 1909’s “The Up-To-Date Sandwich Book”), Enderwick tries to get a taste of who we were – good or gross – one recipe at a time.


RECIPE: A sophisticated club sandwich
Blogger Barry Enderwick, of Sandwiches of History, offers “Sunday Morning” viewers a 1958 recipe for a club sandwich that, he says, shouldn’t work, but actually does, really well! 

MORE: “Sunday Morning” 2024 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.  


     
For more info:

      
Story produced by Anthony Laudato. Editor: Chad Cardin.



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The cream of the crop in butter

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The cream of the crop in butter – CBS News


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The butter made at Animal Farm Creamery, in Shoreham, Vermont, is almost exclusively sold to fine dining restaurants around the country. Correspondent Faith Salie visits the family farm churning out a golden (and expensive) product.

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Baking an ancient bread in Tennessee

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Baking an ancient bread in Tennessee – CBS News


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In Nashville, not far from the center of the country music world, you’ll find a bakery that produces bread nearly identical to what Kurds have been enjoying for more than 4,000 years. Correspondent Martha Teichner visits Newroz Market, where their bread, which originated in Mesopotamia and is traditionally hand-made by women, is a vital culinary necessity for the Kurdish diaspora.

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