Eric Zorn, Publisher of The Picayune Sentinel, joins John Williams to talk about his recent food preference survey, and an ominous social media post made by President Trump over the weekend. How seriously should we take these social media posts?

Here’s the recipe for Eric Zorn’s go-to recipe for the Best Baked Mac ‘N Cheese which was shared with him by longtime Chicago journalist Cate Plys who got it from a friend:

Cook and drain 1 lb. elbow macaroni. Set aside. Melt 2 Tbsp. butter on low heat; add 1/4 c. flour and stir one minute to make a roux. Gradually whisk in 1 c. whipping cream and 2 c. whole milk. Increase heat a bit to bring to a simmer and cook until thick – approximately three minutes. Reduce heat back to low and add cheese. If you’re using blue cheese, reserve one cup of it for a topping at the end. You’ll want 3 c. or 1.5-lb. of grated smoked or cheddar cheese and/or 1.5 c. or 3/4 lb. of blue cheese. Whisk the mixture for about two minutes to melt the cheese. Add salt and pepper, then pasta. Stir to coat. Pour into a buttered 13′ x 9′ baking dish. If you’ve reserved some cheese for topping, use it now to sprinkle over the top along with paprika. Bake at 350 degrees for 25 minutes.