In 1976, Claudia “Lady Bird” Johnson hosted a barbecue at her family’s ranch in the Texas Hill Country. It was for old friends and former DC co-workers, and she called it her last hooray. The menu featured brisket, coleslaw, and peach ice cream, all standard Johnson Ranch offerings. However, one thing caught my eye when reading the menu: carrots and spring onions.
Although I could not find any elaboration as. . .
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