Hellloooo clean living! The Wall Street Journal has a fun read about the young adult squares who don't want beers with 8% ABV, like their IPA-loving older siblings. (Disclosure: that's me.) And one of the interesting things they mention is a fantastic beer by Dogfish Head brewery called SeaQuench Ale, a salty, lime-flavored beer with a low alcohol content that's great for beach drinking.

But other than enjoying this beer, the "clean living" millennials sound pretty horrible:

They drink less alcohol, eat more vegetables, cut back on meat, meditate often, enjoy knitting and make their own pour-over coffee. Meet the “clean lifers,” the young adults who revel in dodging the indulgences of their elders.

I'm sorry. I thought this was America.

Speaking of indulgences, a journalist I follow just made me aware of Dr. Shakshuka, and I think a pilgrimage for the dish made of poached eggs is in order. (If Paul Nehlen inaccurately labeled me as a member of the elite Jewish press, that qualifies me for a Birthright trip, right?)

The story of how—and where—Gabso perfected his shakshuka is well-known Israeli folklore: “In addition to the restaurant, my family had a money-changing business, which I also worked in,” he said. “Every time I closed a deal, I would come to my parents’ house, and my dad would make me shakshuka in a pan. That’s where my dream of making people shakshuka in a personal pan came from. This was the 1980s and changing money was illegal in Israel. People would get fines but no one was sentenced to prison. Then I got caught and I got 15 months in prison—it was a precedent.”

While in prison, Gabso started cooking for the other inmates and for the guards. The prison would provide him with the basic ingredients—eggs and tomatoes—and his daughter would bring him filfel chuma, the hot sauce of Libyan Jewish cuisine. The recipe he perfected on a portable burner in prison earned him the nickname Dr. Shakshuka, which one of the inmates made up.

For Tripolitanians, filfel chuma (meaning “pepper garlic”) is like the air that they breathe; Gabso always carries a jar in his pocket. “I take filfel chuma with me and add it to everything,” said Gabso, who also serves as a street-food critic for Ynet. However, when making shakshuka outside prison, he prefers to use fresh pepper and garlic.

I know what I am making this weekend. 

Why abolish tipping? Over at our sister publication, the Washington Examiner, Jennifer Schellenberg has a worthwhile dive into why labor unions want to kill tipping:

Unions dislike tipping and tip income, because no one wants to pay dues out of their cash tips at the end of the night. This is the reason groups like the Restaurant Opportunities Center have actively advocated for the elimination of America's traditional system under which diners expect to leave substantial tips in exchange for wait service. These groups prefer a new standard where service staff earn less but earned it in a paycheck, because this would facilitate unionization in the industry.

Makes sense.

Why Sonny Bunch is down with rage-quitting the news. You remember the story I shared yesterday of my fellow Ohioan who selfishly imposes his "don't tell me the news" rule on his friends? (You can try this at home with the metric system or Daylight Saving Time.) Well, WEEKLY SUBSTANDARD contributor Sonny Bunch, who is always right™, has signed off on the practice:

We can’t all shut off the news and spend a fortune on land, of course. We’re not all so privileged. But sitting there and getting angry about someone who refuses to get angry strikes me as a rather magnificent confirmation of the wisdom of his choice.

The Jersey shore ghost tracks. The recent storms in the northeast have brought back a bunch of weird history in New Jersey, where train tracks have now been overtaken by mother nature.

Save the date! Join us at the 2018 Weekly Standard Summit. This May 17-20 at the historic Broadmoor resort in Colorado Springs, join Stephen F. Hayes, Fred Barnes, and Michael Warren and special guests Bret Baier and A.B. Stoddard as they discuss the future of American politics. Book your tickets now<.>

—Jim Swift, deputy online editor.

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